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Team Nutrition Readiness and Retention Training Program Webinar 9: Limiting Added Sugars, Reducing Sodium + Live Demo
Resource Topic Category:Culinary
Child Nutrition Program: - NSLP – National School Lunch Program
- SBP – School Breakfast Program
Team Nutrition Training Grant: 2022
Organization:
Virginia Department of Education
State:
Virginia
Summary:
Target audience: School nutrition directors
Objectives:
1. Explain why USDA's proposed rule focuses on reducing added sugars and sodium
2. Identify top sources of added sugars and sodium in school meals
3. Describe ways to reduce added sugars and sodium in school meals
4. Determine one way to reduce added sugars or sodium in your division
Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
The survey was developed with Virginia Tech.
Contact Info:
Katelynn Stansfield
katelynn.stansfield@doe.virginia.gov