Search for all Child Nutrition Program – Operator Submitted Resources
Target Audience: CACFP Center-Based Organizations. Purpose: Provide an overview of the CACFP Meal Pattern. Learning Objectives: 1. Understand the CACFP meal pattern including who it serves and the meal components. 2. Where to find resources.
Organization: North Dakota Department of Public Instruction
This handout provides a list of creditable and not creditable foods for the CACFP infant meal pattern.
Organization: North Dakota Department of Public Instruction
The purpose of this resource is to provide multicultural meal ideas for family daycare home providers.
Organization: Friends of the Earth
The Organic School Food Roadmap is a practical “how-to” guide, developed to help school food service teams make organic purchasing decisions and overcome key challenges when buying organic foods.
Organization: Virginia Department of Education
This resource was developed for Virginia CACFP operators; it was implemented during the VDOE Office of School Nutrition Programs 2020 Virtual Director/Sponsor Conference. The resource includes an overview of grain oz. equivalents and USDA resources.
Organization: Wisconsin Department of Public Instruction
Snack Inspirations is a resource developed as part of our CACFP Meal Service Training grant. The target audience is CACFP agencies to provide snack ideas a recipes along with CACFP crediting information.
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes the answer key to the previously submitted Key Performance Indicator Worksheet.
This resource includes a handout on the parts of a chef's knife and basic knife skills.
This resource includes a farm to school tracking tool that tracks the following: 1. Farm to school activities 2. Local food purchases 3. Local food sources 4. Local food service frequency 5. Nutrition education and farm to school promotions 6. Meetings with farmers/producers
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes a farm to school lesson plan with the following learning objectives: 1. Have the necessary resources to find farmers in their regions. 2. Understand informal and formal bid processes. 3. Set local procurement goals. 4. Draft language for their own local procurement goals. This resource includes a …
This resource includes a handout on the formula for a basic vinaigrette dressing as well as recipes for vinaigrette dressings from around the world
This resource includes a lesson plan for a 60-minute culinary skills lesson on flavor profiles, flavor combinations, and salad dressing creation.
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes sample flavor combinations.
This resource includes - The six flavor categories and examples of each. - Vinaigrettes around the World - Sample flavor combinations.
The SNA maintains a regularly updated list of resources regarding Covid 19. The list was updated October 12, 2020, and includes updates from the USDA, CDC, DOE, and more.
FoodCorps provides an extensive list of resources on their website intended to help school nutrition professionals, educators, families, and community members. Topics covered for school foodservice professionals include personal protection, tips on how districts are feeding students during closures, links to guidelines from organizations such as the USDA and FRAC, …
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.
USDA is working closely with states and child nutrition program operators to provide nutritious meals and snacks to children, while supporting social distancing efforts related to the coronavirus (COVID-19). This document conveys information about the child nutrition program meal service options available during the public health emergency.
The coronavirus pandemic presents unique challenges that may make it difficult for child nutrition program operators to provide meals and snacks directly to the eligible child or adult in their care. This document conveys information, tips, and best practices to consider when allowing local program operators to distribute meals and …
Organization: Texas Department of Agriculture
The "Providing Bulk Meals" Handout provides the number of servings per common food items found in the grocery stores.
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
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 …