This is the pre and post survey we asked participants to complete prior to the Culinary Skills Training and then after the training as well.

Through a partnership with Louisiana Department of Education and Louisiana Culinary Institute, we hosted several in-person Culinary Skills Trainings throughout the state, and provided participants with a binder of resources.

This toolkit is a guide for implementing Healthy Habits Start Early, a garden-based nutrition program for home childcare providers and child care centers that supports and improves healthy eating practices. This toolkit includes menu ideas, Iowa gardening tips, parent engagement tools, progress tracking tools, and advice for safely adapting to …

This resource provides recipes to prepare healthy and delicious meals that meet meal pattern requirements and the optional best practices to further improve nutritional quality of the meal served.

This set of BINGO card includes ways to incorporate nutrition and physical activity into the classroom on a monthly basis. As a class, review the BINGO card at the beginning of each month as a way to set goals related to wellness in the classroom. Brainstorm additional ideas to fill …

These lessons are based on the USDA's Team Nutrition Serving Up MyPlate Curriculum that introduces the importance of eating from all five food groups using the MyPlate icon and a variety of hands-on activities. They have been condensed to be delivered in a 30 minute sessions.

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.

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.

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.

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 …

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 …

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 …

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.

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.

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 …

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.

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 …

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. …

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 …

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. …

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 …

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.

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 …

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. …