Training objectives include: Providers will learn actionable steps that can be taken to reduce a child’s risk of choking by: Learning about developmental readiness for the introduction and advancement of solid foods when feeding infants. Identifying choking hazards for infants, toddlers and young children. Identifying food preparation methods to prepare …

The objectives for this training include: Review highlights of changes to the Dietary Guidelines for Americans, 2020-2025. Discuss how child care and schools can apply the Dietary Guidelines for Americans, 2020-2025. Review nutrition education resources that can be used in child care and school settings.

By the end of this training, participants will be able to identify ways to create a positive and supportive mealtime environment that will help toddlers develop skills that they will use for a lifetime. This training will: Identify and review toddler developmental milestones. Discuss ways to prepare and serve toddler …

This training will provide an overview and hands-on application regarding how to use the Crediting Handbook for the Child and Adult Care Food Program.

Learning Objectives for CACFP Sponsors serving infant meals: Overview of the CACFP Meal Pattern Developmental Readiness for Complementary Feeding Identifying and Responding to Hunger and Fullness Cues Creating a Breastfeeding-Friendly Space Selecting, Storing, and Handling Infant Formula in a Child Care Site Bottle Feeding and Introducing a Cup Infant Feeding …

By the end of this class, participants will be able to understand why the CACFP Best Practices exist, identify resources to assist in implementing the CACFP Best Practices and consider applying for a Healthier CACFP Award.

The GA Dept. of Early Care and Learning Nutrition Services Division teamed up with Chef Asata Reid for a five-part Healthy Cooking in the CACFP video series. Enjoy a culinary journey as Chef Asata shares practical tips and best practices to enhance CACFP meals. Topics include Knife Skills, CACFP Snacks, …

Target audience is CACFP state agency, institutions, sponsoring organizations, and facilities (centers and day care home providers). This training was developed to provide guidance to CACFP program operators on how to develop their menu planning skills, learn how to create and use cycle menus and practice working with the menu …

Cooking demonstration videos from Texas's Region 4 Education Service Center CACFP Meal Service Academy. Target audience is CACFP providers.

Milk substitutes served to participants without a disability must be nutritionally equivalent to cow’s milk and meet the nutritional standards for fortification of calcium, protein, vitamin A, vitamin D, and other nutrients found in cow’s milk.

All organizations participating in the CACFP are responsible for maintaining a menu that meets meal pattern requirements. Give yourself peace of mind by completing this self assessment! If any boxes remain unchecked, menu changes are needed.

Increase CACFP snack variety by selecting different components and foods for each snack, offering a 3rd component or extra of any creditable item, and choosing a name that excites your eaters!

Variety is possible! CACFP sites can create unique menus without stovetops, ovens, or a full time cook! This list includes cold entrée ideas for lunch and dinner. Simply add sides and milk to each entrée as needed. Let's get creative!

This 4-part training series was created for those responsible for maintaining a compliant CACFP menu. Organizations have the opportunity to assess their menu and supporting documentation to ensure compliance and strive to meet best practices

The three-part Infant Training series from the Arizona Department of Education provides detailed information on the infant meal pattern and meal service, and everything you need to know about formula, breast milk, the introduction of solid foods, and infant feeding requirements. Disclaimer: Please note that some information shared in the …

Target Audience: CACFP Organizations. Purpose: Review of crediting grains using the ounce equivalent serving sizes. Learning Objectives: Understanding Ounce Equivalents, know the available resources.

Target Audience: CACFP Operators. Purpose: Review of changes to the CACFP Meal Pattern with a focus on changes to jerky, popcorn, surimi, tempeh, vegetable pasta, coconut, hominy, corn masa, and corn flour.

Target Audience: CACFP organizations. Purpose: Review of requirements for the grains component, including creditable and whole grain-rich (WGR) grains. Learning Objectives: Review of grains component and resources.

Target Audience: CACFP Organizations. Purpose: Review of the infant meal pattern. Learning Objectives: Understand the infant meal pattern and review of examples and resources.

Target Audience: CACFP Center-Based Organizations. Purpose: Discuss best practices for integrating different cultural foods in a CACFP menu. Learning Objectives: What is Cultural Foods and a roadmap to serving cultural foods.

Target Audience: CACFP Operators. Purpose: Review and walk-through of the USDA Food Buying Guide website and associated tools. Learning Objective: Understand the purpose of the Food Buying Guide and know the functions that are available.

Target Audience: CACFP Center-Based Sponsors who use Family Style Meal Service. Purpose: Overview of the requirements when utilizing Family Style Meal Service. Learning Objectives: What is Family Style. Reviewing Common Scenarios.

Target Audience: CACFP Center-Based Sponsors with Afterschool At-Risk Programs or Adult Day Care Programs. Purpose: overview of CACFP Offer Versus Serve (OVS) requirements. Learning Objectives: Understand what OVS is and its requirements.

Target Audience: CACFP Center-Based Organizations with Adult Day Care Centers. Purpose: Provide targeted information on the adult meal pattern. Learning Objectives: 1. Review the adult meal pattern. 2. Provide resources.

Target Audience: CACFP Center-Based Organizations. Purpose: Helping CACFP operators review their menus for CACFP meal pattern requirements. Learning Objectives: 1. Review the menu monitoring checklist. 2. Go over a menu example.