Search for all Child Nutrition Program – Operator Submitted Resources

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- Material developed through USDA's Team Nutrition Training Grant

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Needs Assessment, Post-Program Surveys, and Webinar Participation Survey

Agency/Organization: Virginia Department of Education

Summary:

Needs Assessment Target audience: School nutrition directors The needs assessment survey evaluates the implementation of scratch cooking, the use of locally sourced ingredients, the inclusion of culturally diverse meals, and adherence to the Transitional Nutrition Standards at the division level. Post-Program Surveys Target audiences: School nutrition directors, cafeteria managers, and

TNTG Year:2022

Indiana Team Nutrition Training Courses

Agency/Organization: Indiana Department of Education

Summary:

Through the United States Department of Agriculture’s Fiscal Year 2022 Team Nutrition Training Grant, Indiana was able to develop comprehensive meal pattern and meal service operations training for food service directors, managers, and front line staff. This training was created using Adobe Captivate and Faster Course and is accessible via

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Surveys

Agency/Organization: Virginia Department of Education

Summary:

These surveys, used in conjunction with the Team Nutrition Readiness and Retention Program webinars and workshops, assess: Participants’ level of support and perceived confidence and importance of topics related to scratch cooking, locally sourced foods, culturally inclusive menu offerings, and the Transitional Nutrition Standards. Participants’ barriers and facilitators to attending

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Director Workshop #2

Agency/Organization: Virginia Department of Education

Summary:

Target audience: School nutrition directors Workshop Purpose: The Back to Scratch workshop participant will gain basic culinary skills to implement scratch and speed scratch cooking methods using locally procured foods to offer a diverse menu for students. Workshop Objectives: 1. Apply scratch and speed-scratch-focused culinary techniques with global flavors to

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Director Workshop #1

Agency/Organization: Virginia Department of Education

Summary:

Target audience: School nutrition directors Workshop Purpose: The Back to Scratch workshop participant will gain basic culinary skills to implement scratch and speed scratch cooking methods using locally procured foods to offer a diverse menu for students. Workshop Objectives: 1. Apply scratch and speed-scratch-focused culinary techniques with global flavors to

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Webinar 3: Incorporating USDA Foods + Live Demo

Agency/Organization: Virginia Department of Education

Summary:

Target audience: School nutrition directors The materials focus on incorporating USDA foods in school nutrition programs. Objectives: 1. Summarize the history of USDA Foods in schools 2. Identify the USDA Foods categories available for SY 2023-2024 3. Recall the different uses of USDA foods in schools 4. Explain how USDA

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Webinar 2: The Transitional Nutrition Standards, Proposed Rule, and the Reason Why

Agency/Organization: Virginia Department of Education

Summary:

Target audience: School nutrition directors Susan Thompson, MS, RDN, LDN, SNS, and Chef Kelly Waldron talk more about the four main components of the Transitional Nutrition Standards, which are the big 4: milk, sodium, whole grains, and added sugar. The five objectives of this webinar are to: 1. Summarize the

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Webinar 1: Introduction to the Team Nutrition Readiness and Retention Training Program

Agency/Organization: Virginia Department of Education

Summary:

Target audience: School nutrition directors Objectives: 1. Identify the school and community nutrition programs administered by the Virginia Department of Education, Office of School Nutrition Programs. 2. Describe the grants and initiatives managed by the Virginia Department of Education, Office of School Nutrition Programs, and their overarching goal. 3. Communicate

TNTG Year:2022

Montana School Meal Certificate Program Materials

Agency/Organization: Montana Team Nutrition, Montana State University

Summary:

Montana Team Nutrition created a comprehensive professional development program in 2023 for school nutrition professionals called the Montana School Meals Certificate (MSMC) program. Participants received a thorough foundation in meal pattern components, weekly dietary specifications, and strategies to achieve compliance with USDA rules through training on meal patterns, food preparation

TNTG Year:2019

Quality Meal Improvement Training: Customer Service

Agency/Organization: Wisconsin Department of Public Instruction

Summary:

Learn about identifying your customers, evaluation customer satisfaction, and skills to provide excellent customer service.

TNTG Year:2019

Quality Meal Improvement Training: Communication Skills

Agency/Organization: Wisconsin Department of Public Instruction

Summary:

Learn about the different types of communications, personal communication styles, sending effective messages, barriers to communication, and communicating with confidence are topics explored in this course. This course applies these topics to relatable school nutrition-specific scenarios.

TNTG Year:2019

Designing Healthy Lunchroom Checklist

Agency/Organization: Montana Team Nutrition

Summary:

The Designing Healthy Lunchrooms Checklist is a list of simple, no cost or low cost strategies that may increase participation, reduce food waste, and increase selection and consumption of healthy school food. It can be used as a training or goal setting tool for your lunch program.

TNTG Year:2019

Montana Cook Fresh Initiative Curriculum Guide

Agency/Organization: Montana Team Nutrition - Montana Office of Public Instruction

Summary:

This comprehensive training program was developed and tested as part of the Montana’s Office of Public Instruction’s innovative plan to support Montana school districts in serving high quality meals, called the Montana Cook Fresh Initiative (MCFI). Montana Team Nutrition defines high quality school meals as fresh “from scratch” school meals

EDUCATE and Engage Customers with Strategic Communications

Agency/Organization: School Nutrition Foundation

Summary:

This training was designed specifically for school nutrition professionals to help you communicate effectively with stakeholders about the quality, benefits, and safety of your school meals. This module will help you build a framework for reaching specific audiences, and tailor your message for each. Learn how to capture their attention,

LEAD to Succeed™ Module 1: LEARN to Master Difficult Conversations

Agency/Organization: School Nutrition Foundation

Summary:

School Nutrition Foundation's LEAD to Succeed™ trainings are designed to help school nutrition professionals identify, strengthen, and develop communication skills. Module 1/LEARN to Master Difficult Conversations is worth three (3) CEUs.

TNTG Year:2017

Strategic Planning Lesson Plan

Agency/Organization: Virginia Department of Education

Summary:

This resource includes a 60-minute lesson plan on strategic planning targeting school nutrition directors. The learning objectives include: 1. Identify one or more areas of opportunity for enhancing child nutrition programs in their school division. 2. Create SMART goals and objectives aimed at enhancing their child nutrition programs. 3. Develop

TNTG Year:2017

School Nutrition Programs Professional Development Handbook

Agency/Organization: Montana Team Nutrition, Montana State University, Office of Public Instruction

Summary:

This resource can assist school food service directors in meeting professional development requirements and improve skills in key food service management topic areas.