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 …

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 …

Target audience: School nutrition directors These surveys assess provision of scratch cooking, locally sourced foods, culturally inclusive meals, and following the Transitional Nutrition Standards at the division level. Surveys were developed with Virginia Tech.

Target audiences: School nutrition directors, cafeteria managers, and additional staff These surveys assess barriers, best practices, and other items related to scratch cooking, locally sourced foods, student inspired menu offerings, and the USDA school meal pattern. These surveys also include opportunities for participants to provide feedback on the training format. …

Target audience: School nutrition directors This survey assesses participants' barriers and facilitators to attending webinars. The survey was developed with Virginia Tech.

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 …

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 …

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 …

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 …

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 …

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 …

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

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.

The Breakfast Boost Brainpower Checklist is a list of simple, no cost or low cost strategies that many increase participation, reduce food waste, and increase selection and consumption of healthy breakfasts. It can be used as a training or goal setting tool for your breakfast program.

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 …