Search for all Child Nutrition Program – Operator Submitted Resources
TNTG Year:2022
Team Nutrition Readiness and Retention Training Program Webinar 18: Accommodating Dietary Practices with School Meals + Demo
Agency/Organization: Virginia Department of Education
Target audience: School nutrition directors Objectives: 1. Describe reasons to accommodate students with dietary practices in school nutrition programs 2. Describe common dietary practices among students 3. Recall recipe concepts and ideas to make dietary accommodations in school nutrition programs 4. List steps toward accommodating a variety of dietary practices …
TNTG Year:2022
Team Nutrition Readiness and Retention Training Program Webinar 5: Writing Standardized Recipes
Agency/Organization: Virginia Department of Education
Target audience: School nutrition directors The materials focus on writing standardized recipes in school nutrition programs. Objectives: 1. Define standardized recipes and explain why we need them in school nutrition programs. 2. Describe the process for bringing a non-school recipe to the school meal tray. 3. Utilize tools and resources …
TNTG Year:2022
Team Nutrition Readiness and Retention Training Program Webinar 4: Developing Cycle Menus and Accommodating Students with Special Dietary Needs
Agency/Organization: Virginia Department of Education
Target audience: School nutrition directors The materials focus on developing cycle menus and how to support students with special dietary needs. Objectives: 1. Explain the benefits of cycle menus 2. Summarize the steps to create cycle menus 3. Develop a recipe data bank to assist in cycle menu development 4. …
TNTG Year:2022
Team Nutrition Readiness and Retention Training Program Webinar 3: Incorporating USDA Foods + Live Demo
Agency/Organization: Virginia Department of Education
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
Menu Writing Tips & Tricks
Agency/Organization: North Dakota Department of Public Instruction
This is an in-person training for menu planners. There are about 20 or 30 minutes of content with a menu building activity built in. The objectives are to learn the benefits using a cycle menu and work together to build a menu that has variety and fulfills the meal pattern …
TNTG Year:2021
Taste Test Ballots
Agency/Organization: Wisconsin Department of Public Instruction
These taste test ballots may be used to collect feedback from students. Each ballot is designed specifically for the intended age group.
TNTG Year:2021
Nutritious, Delicious, Wisconsin Toolkit
Agency/Organization: Wisconsin Department of Public Instruction
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 …
TNTG Year:2021
USDA Recipe Standardization Process
Agency/Organization: Pennsylvania Department of Education
The USDA Recipe Standardization Process module on School Nutrition Toolbox is designed to help School Nutrition Programs, Child and Adult Care Food Program, and Summer Food Service Program operators to develop standardized recipes. Learning Objectives Participants will: 1. Define “standardized recipe.” 2. Identify benefits of using standardized recipes. 3. Recognize …
Foods and Beverages Sold Within the Cafeteria
Agency/Organization: Alliance for a Healthier Generation
This micro learning is to provide information about food regulations for school meals and Smart Snacks within the cafeteria. This information supports collaboration to promote the school meals program and provide education opportunities to advocate for healthier options.