Child Nutrition Program – Operator Submitted Resources

These taste test ballots may be used to collect feedback from students. Each ballot is designed specifically for the intended age group.

The Nutritious, Delicious, Wisconsin Toolkit provides information to help school nutrition professionals implement a Wisconsin Harvest of the Month program at their school. The toolkit contains recipes featuring Wisconsin agricultural products, information on local procurement, promotional materials, and educational resources. The Wisconsin Harvest of the Month program is intended to …

Taste testing guide with tools to host taste testing events in the classroom or the cafeteria. Target audience is School Food Service Directors and teachers.

Taste test ballots for secondary students used to determine student approval ratings for the Harvesting Montana Recipes Contest; recipes created for the 2021 Team Nutrition Grant. Target audience is School Food Service Directors and teachers.

Taste test ballots for elementary students used to determine student approval ratings for the Harvesting Montana Recipes Contest; recipes created for the 2021 Team Nutrition Grant. Target audience is School Food Service Directors and teachers.

The Eat the Rainbow Checklist is designed to determine if your salad bar is meeting smart menu planning and customer service best practice standards. It can be used as a training or goal setting tool for your lunch program.

This tool is designed specifically for school nutrition programs operating the National School Lunch and School Breakfast Programs. This self assessment tool can help new food service directors begin their journey on the road to serving quality school meals, while experienced food service directors can use it to continue to …

Healthy Kansas Menus revised in 2019, include additional foods from dark green, red/orange, dry beans/peas subgroups ensuring greater variety of fresh fruits and vegetables offered. Updated menus are also lower in sodium meeting sodium Target 2.

A workshop that explores delicious new recipes and strategies to get students excited about trying new vegetables and helps school food service professionals brainstorm ways to mix up their typical "menu go-tos” for the service line, salad bar, and grab and go meals.

This resource includes a production record template with salad bars included.

This resource includes tips for incorporating Virginia Harvest of the Month fruits and vegetables into salad bar menus.

Standardized Recipe Checklist - This resource includes a checklist to determine whether a recipe meets the criteria for a standardized recipe. Standardized Recipe Style Guide - This resource includes a style guide for standardized recipes. Standardized Recipe Template - This resource includes a standardized recipe template.

This resource includes a Menu Planning and Development lesson plan with the following learning objectives: 1. Understand the importance and value of strategic menu planning. 2. Be able to plan for unexpected menu issues.

This material was developed through a FY 2016 TNTG. MyPlate Menu Templates can be used for school breakfast and lunch menus that include fun facts, jokes, and the Discover MyPlate characters.

Editable menu template promoting MyPlate. "This material was developed through a FY 2016 TNTG"