Search for all Child Nutrition Program – Operator Submitted Resources
Organization: Texas Department of Agriculture
The "Providing Bulk Meals" Handout provides the number of servings per common food items found in the grocery stores.
Organization: Texas Department of Agriculture
The Transitional Menu Planning Tool provides a guide to local program operators for planning their fall 2020 menu. The tool encourages operators to plan one menu that can be used for various service methods including cafeteria service, kiosk/grab and go service, and classroom service. This planning tool includes menu planning …
TNTG Year:2016
Organization: Montana Team Nutrition, Office of Public Instruction
This video features beef, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.
TNTG Year:2016
Organization: Montana Team Nutrition, Office of Public Instruction
This video features Kale, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.
TNTG Year:2016
Organization: SDSU Extension
This posters provides an overview of the 2016-2019 TNTG activities from South Dakota, including Smarter Lunchrooms, Power Chef Challenge, and the South Dakota Farm to School Guidebook.
TNTG Year:2014
2017 SNEB Team Nutrition Poster: SD Team Nutrition- Farmers Grow MyPlate & Power Chef Challenge
Organization: SDSU Extension
This poster provides information and a link to download the Farmer's Grow MyPlate curriculum developed for k-4th grades in a classroom, summer or after-school setting. It also introduces the Power Chef Challenge activities that provide culinary and nutrition education training to school nutrition professionals, elementary and middle school students in …
TNTG Year:2014
Organization: SDSU Extension
This poster provides an overview of the PhotoVoice and Farmer's Grow MyPlate activities that were developed for students in grades 7-12 and k-4. The objective of these activities were to engage students in assessing the school lunchroom environment as well as to increase their nutrition knowledge and willingness to try …
TNTG Year:2017
Organization: Iowa Department of Education
The CACFP Menu Checklist with Best Practices can be used by childcare centers and home providers to make sure their menus are in compliance with the CACFP meal pattern and optional Best Practices. Menu planning tips along with links to Iowa's CACFP New Meal Pattern Menu with Best Practices and …
TNTG Year:2016
Organization: Montana Team Nutrition, Office of Public Instruction
A Montana Harvest of the Month poster showcasing the program and how it works. This poster was presented at SNA's Annual Nutrition Conference. This material was partially developed through a FY 2016 TNTG.
TNTG Year:2016
Organization: Montana Team Nutrition, Office of Public Instruction
A PowerPoint presentation introducing simple and successful techniques used in Montana School lunchrooms to improve customer service, promote healthy choices, and decrease food waste; discover equipment tips and service line tricks to make the healthy choice the eye-appealing choice.
TNTG Year:2016
Organization: Montana Team Nutrition, Office of Public Instruction
This online survey collected qualitative data on the effectiveness of the overall project in relation to participation, student selection of fruits, vegetables, and white milk, trial of new recipes, taste testing, involvement of school staff/students, and feedback on the Smarter Breakfast Scorecard. This material was developed through a FY 2016 …
TNTG Year:2016
Organization: Montana Team Nutrition, Office of Public Instruction
This online survey collected qualitative data related to collaboration and effectiveness of the intervention related to increased variety of foods offered, new recipes, and taste testing. This material was developed through a FY 2016 TNTG.
TNTG Year:2016
At-Risk After school Meal Program Operators. Materials included in this resource: 2-Week Cold Cycle Menu 2-Week Hot Cycle Menu 4-Week Snack Cycle Menu Recipes with menu planning component information and HACCP instructions Daily Production Records for each cycle menu Weekly shopping list including all ingredients from each cycle menu This …
TNTG Year:2016
All Child Nutrition Program Operators. Hear information about what gluten is and where it is found; and what a person on a gluten-free diet can and cannot eat.” Program objectives: Understand celiac disease and gluten intolerance. Discuss gluten-free diet management. Know what documentation is required to accommodate children with disabilities. …
TNTG Year:2016
CACFP Operators. Learn how to create a positive mealtime environment in home care and child care centers. Program Objectives: Make mealtimes a pleasant environment. Understand mealtime from a child's perspective. Recognize different types of meal service. Consider implementing family style meal service. Identify advantages of family style meal service. Provide …
TNTG Year:2016
CACFP Operators. This course provides an overview of the grains requirements in the CACFP Meal Pattern. Topics include: recognizing the meal pattern related to grains, identifying creditable and whole grain-rich products, and calculating ounce equivalent grains. Program objectives: Define grain terms. Explore the relationship between “creditable” and “whole grain-rich” foods. …
Organization: Nevada Department of Agriculture
Results of a randomized experimental evaluation study conducted to determine to what extent the Pick A Better Snack lessons and the Fresh Fruit and Vegetable Program increased participating students’ knowledge of nutrition, increased their favorable attitudes towards eating fresh fruits and vegetables, and improved their recognition and identification of the …
Organization: Nebraska Department of Education
With FY2016 Team Nutrition Funds, the Nebraska Department of Education developed the CACFP Culinary Knowledge Survey. This survey was used to evaluate information learned from culinary training offered to CACFP participants.
Organization: Maryland State Department of Education
Target Audience: School Kitchen Managers; School Kitchen Staff; New Staff. Ideal Trainers: FNS Central Staff, including Director, Menu Planner, Culinary Specialist, Dietitian; Middle Managers, including Area Supervisor, Regional Managers, and/or Lead Kitchen Managers. At least two trainers are needed to conduct this training. Time to Conduct Training: 90 minutes USDA …
Organization: Maryland State Department of Education
Target Audience: This lesson is appropriate for use in professional development with school kitchen staff, kitchen managers, regional managers, area specialists, and school system food & nutrition central staff. It can also be adapted to use with students, educators and administrators, families, and partners. Time to Conduct Training: 90 minutes. …
Organization: Maryland State Department of Education
Engaging families in student health and wellness is essential for encouraging healthy behaviors at home and at school. Students with families who are actively engaged with their school are more likely to have better attendance, healthy behaviors, and higher academic achievement. This Parent Workshop is one of three in a …
Organization: Maryland State Department of Education
Engaging families in student health and wellness is essential for encouraging healthy behaviors at home and at school. Students with families who are actively engaged with their school are more likely to have better attendance, healthy behaviors, and higher academic achievement. This Parent Workshop is one of three in a …
Organization: Missouri Department of Health and Senior Serivces
These colorful materials were developed to support middle and high school salad bar events in which salad bars are introduced and/or new items are added to the salad bar.
Organization: Missouri Department of Health and Senior Serivces
This resource can assist members of the school community including principals, school food service, teachers, janitors and parents with implementing a schedule in which recess proceeds lunch. The toolkit provides the rationale for scheduling recess before lunch and easy to follow steps for implementing this concept.
Organization: Iowa Department of Education
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.