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- Material developed through USDA's Team Nutrition Training Grant

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Topic Category:COVID-19, Other Nutrition Program

Organization: Office of Food Safety

Summary:

The Readiness and Emergency Management for Schools Technical Assistance Center has created this fact sheet that offers six implementation tips to support the use of face masks and PPE in the K-12 learning setting.

TNTG Year:2017

Topic Category:Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program

Organization: Montana Team Nutrition, Montana State University, Office of Public Instruction

Summary:

A hands-on cooking class that teaches participants about how to prepare delicious Montana Harvest of the Month recipes that can be served for school lunch, breakfast, or snacks. Participants work on knife skills and food preparation techniques in this fun and tasty workshop.

TNTG Year:2017

Topic Category:Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program

Organization: Montana Team Nutrition, Montana State University, Office of Public Instruction

Summary:

A workshop that explores delicious new recipes and strategies to get students excited about trying new vegetables and helps school food service professionals brainstorm ways to mix up their typical "menu go-tos” for the service line, salad bar, and grab and go meals.

TNTG Year:2017

Topic Category:NSLP - National School Lunch Program, Other Resource Topic, SBP - School Breakfast Program

Other Topic Category : Professional Development Scratch Cooking

Organization: Montana Team Nutrition, Montana State University, Office of Public Instruction

Summary:

The purpose of this resource is to 1) provide on-site training or technical assistance to improve culinary skills with the goal of increasing the service of “from scratch” meals/recipes, fresh foods and a variety of vegetables in school meal programs, 2) develop and implement a Montana Cook Fresh Action Plan

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Financial Management, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes a user guide and link to a Data-Driven Decision Making with Key Performance Indicators video.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Financial Management, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes the user guide and link to a video on the completion of the Virginia School Nutrition Programs Financial Report.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes a video on developing a procurement profile for a school/child nutrition program.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes the user guide and link to the Procurement 101: Developing Written Procurement Procedures video.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes a template for developing a procurement profile.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Financial Management, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes the answer key to the previously submitted Key Performance Indicator Worksheet.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Financial Management, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes a key performance indicator practice worksheet (answer key to be submitted separately).

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes a production record template with salad bars included.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes tips for incorporating Virginia Harvest of the Month fruits and vegetables into salad bar menus.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

Standardized Recipe Checklist - This resource includes a checklist to determine whether a recipe meets the criteria for a standardized recipe. Standardized Recipe Style Guide - This resource includes a style guide for standardized recipes. Standardized Recipe Template - This resource includes a standardized recipe template.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, NSLP - National School Lunch Program, Other Resource Topic, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Other Topic Category : Strategic Planning

Organization: Virginia Department of Education

Summary:

This resource includes a 60-minute lesson plan on strategic planning targeting school nutrition directors. The learning objectives include: 1. Identify one or more areas of opportunity for enhancing child nutrition programs in their school division. 2. Create SMART goals and objectives aimed at enhancing their child nutrition programs. 3. Develop

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, NSLP - National School Lunch Program, Nutrition Education, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes a Nutrition and Physical Activity Lesson Plan targeted at school nutrition directors. The learning objectives include: 1. Understand the importance of nutrition education and physical activity promotion. 2. Be able to identify motivators of target audiences. 3. Be confident in their ability to craft a pitch to

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, NSLP - National School Lunch Program, Nutrition Education, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

Kindergarten Lesson Plan: Kitchen Careers - This resource includes a kindergarten lesson plan for providing students with a basic knowledge of the responsibilities of a school chef and the layout of a large-scale foodservice kitchen to support their learning of the role of jobs and economics. First Grade Fun with

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes a Menu Planning and Development lesson plan with the following learning objectives: 1. Understand the importance and value of strategic menu planning. 2. Be able to plan for unexpected menu issues.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, NSLP - National School Lunch Program, Other Resource Topic, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Other Topic Category : Farm to School

Organization: Virginia Department of Education

Summary:

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

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

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

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, Menu Planning and Recipes, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Organization: Virginia Department of Education

Summary:

This resource includes - The six flavor categories and examples of each. - Vinaigrettes around the World - Sample flavor combinations.

TNTG Year:2017

Topic Category:CACFP - Child and Adult Care Food Programs, FFVP - Fresh Fruit and Vegetable Program, NSLP - National School Lunch Program, Other Resource Topic, SBP - School Breakfast Program, SFSP - Summer Food Service Program, SSO - Seamless Summer Option

Other Topic Category : Marketing, Outreach, and Engagement

Organization: Virginia Department of Education

Summary:

The purpose of this resource is to develop a strategy/plan for conducting outreach to stakeholders.

TNTG Year:2017

Topic Category:FFVP - Fresh Fruit and Vegetable Program, NSLP - National School Lunch Program, Other Resource Topic, SBP - School Breakfast Program, SFSP - Summer Food Service Program

Other Topic Category : School Food Service Director Professional Development

Organization: Montana Team Nutrition, Montana State University, Office of Public Instruction

Summary:

This resource can assist school food service directors in meeting professional development requirements and improve skills in key food service management topic areas.

Topic Category:CACFP - Child and Adult Care Food Programs, COVID-19, NSLP - National School Lunch Program, SBP - School Breakfast Program

Organization: The Institute of Child Nutrition - Applied Research Division

Summary:

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.

Topic Category:COVID-19, NSLP - National School Lunch Program, SBP - School Breakfast Program, SFSP - Summer Food Service Program

Organization: The Institute of Child Nutrition - Applied Research Division

Summary:

The School Nutrition Association has released a second publication with regard to the impact of Covid-19 on school foodservice. Topics covered are providing meals and meal assistance during Covid-19 closures, Summer Meal Program planning, and financial impacts of Covid-19 closures. The publication also includes a list of issues ranked by