Filters:

- Material developed through USDA's Team Nutrition Training Grant

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Summary:

This food allergy resource for food service professionals explains the most common food allergens in the United States, what cross-contact is, common sources of cross-contact and how to prevent cross-contact.

Child Nutrition Program(s):
  • Other

Resource Category: Other

Organization: School Nutrition Foundation

Summary:

These sessions will focus on the importance of representing school nutrition and SNPs in professional and positive ways. We will introduce the challenges that SNPs face in environments that are exploding with digital distractions and misinformation especially about school meals. Participants will learn about building blocks for building a story,

Summary:

Fun video outlining the requirement of the CACFP meal pattern for 1-18 year olds. Target audience CACFP operators.

Summary:

Fun video outlining the CACFP infant meal pattern requirements. Target audience CACFP operators.

Summary:

Overview video for the CACFP. Target audience new agencies who wish to participate.

Summary:

This micro learning is to provide information about food regulations for school meals and Smart Snacks within the cafeteria. This information supports collaboration to promote the school meals program and provide education opportunities to advocate for healthier options.

Summary:

Pennsylvania Harvest of the Month (PA HOM) is a program developed by the Pennsylvania Department of Education and Project PA (Penn State University) to promote a local agricultural product each month through schools, child and adult care centers/day care homes, and summer feeding sites. The program aims to provide participants

Summary:

Set of 3 files CACFP operators serving infants can use to plan compliant menus. • Meal Pattern Requirements: lists minimum serving sizes by meal type and age range, key meal pattern reminders, and resource links. • Fillable Menu Planner: includes minimum portion sizes, reminders, and resource links. • Menu Checklist:

Summary:

Set of 3 files CACFP- Child Care operators can use to plan compliant menus. • Meal Pattern Requirements: lists minimum serving sizes by meal type and age range, key meal pattern reminders, and resource links. • Fillable Menu Planner: includes minimum portion sizes, reminders, and resource links. • Menu Checklist:

Summary:

Set of 3 files CACFP- At-Risk Afterschool Program operators can use to plan compliant menus. • Meal Pattern Requirements: lists minimum serving sizes by meal type, key meal pattern reminders, and resource links. • Fillable Menu Planner: includes minimum portion sizes, OVS reminders, and resource links. • Menu Checklist: tool

Summary:

Set of 3 files CACFP- Adult Day Care operators can use to plan compliant menus. • Meal Pattern Requirements: lists minimum serving sizes by meal type, key meal pattern reminders, and resource links. • Fillable Menu Planner: includes minimum portion sizes, OVS reminders, and resource links. • Menu Checklist: tool

Summary:

This quick reference guide provides information on identifying creditable grain products, identifying whole grain-rich (WGR) items, WGR recordkeeping requirements, grain-based desserts, and sugar limits for cereal. Includes hyperlinks to relevant resources. Audience: Appropriate for all CACFP

Summary:

Agencies can use this visual job aid to follow a simplified 3-step process to determine if a food item is whole grain- rich using the ingredient list.

Summary:

Online course on the food crediting rules and menu documentation requirements for the CACFP. Topics include, the purpose of food crediting rules, the Food Buying Guide, Crediting Handbook for CACFP, FBG Exhibit A Grains Tool, FBG RAW, and FBG Calculator, and required documentation for CACFP meals Approximate completion time 2

Summary:

Online interactive course that explains the transition to using ounce equivalents to measure grains in the CACFP for Adult Day Care. Includes key resources and how to use the USDA’s Grains Measuring Chart for the CACFP. Approximately completion time: 1 hour Audience: CACFP agencies serving adults

Summary:

Online interactive course that explains the transition to using ounce equivalents to measure grains in the CACFP. Includes key resources and how to use the USDA’s Grains Measuring Chart for the CACFP. Approximately completion time: 1 hour Audience: CACFP agencies serving children

Summary:

Online course on the benefits and process of planning cycle menus and how to incorporate multicultural recipes into CACFP menus. Topics include the 8 steps in planning cycle menus, benefits, and tips on including multicultural foods. Approximate completion time: 30 minutes. Audience: Appropriate for all CACFP, but designed for child

Summary:

Online course that helps users understand the importance of adding whole grains to CACFP menus. Topics include how to identify whole grain-rich products, and the CACFP whole grain requirements. Approximate completion time: 20 minutes Audience: Appropriate for all CACFP, but designed for child care

Summary:

Online course that helps users identify key menu planning principles to plan tasty, healthy, balanced, and appealing meals for children. Topics include, nurturing healthy habits, breakfast, lunch, supper and snack meal requirements, principles of menu planning: balance, variety, contrast, color, eye appeal, methods of healthy cooking, and using standardized recipes.

Summary:

Online course on the key nutrition strategies of the CACFP. Topics addressed are the Dietary Guidelines for Americans, MyPlate, and the 3 of the nutrition priorities these resources have in common with the CACFP: promoting intake of vegetables and whole grain and lowering added sugars. Approximate completion time: 20 minutes.

Summary:

The Heart-Healthy Meals in Early Childhood Guidebook is a step-by-step guide that walks through tips on how to reduce sodium in menus and recipes. The target audience is staff in early childhood education centers or day care settings. The link within the guidebook brings you to Cornell Cooperative Extension of

Summary:

This guide walks individuals through the process of local purchasing, defines different types of purchasing for CACFP, and discusses the process for finding and purchasing local foods in Georgia.

Summary:

The Getting Started: Georgia Farm to Early Care and Education Guide is intended for early care and education providers, directors, administrators, families, and partners. The guide provides beginner information on how to implement all aspects of Farm to ECE including gardening, hands-on food education, family engagement, and action planning. This

Summary:

This resource helps CACFP menu planners gain a better understanding of new creditable foods that were added to CACFP in 2019.

Summary:

Programs that participate in the CACFP are required to make reasonable modifications to accommodate participants with disabilities. This is required only when supported by a written medical statement from a state recognized medical authority.