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- Material developed through USDA's Team Nutrition Training Grant

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Title: Fall Reopening Checklist

Topic Category:COVID-19, NSLP - National School Lunch Program, SBP - School Breakfast Program

Organization: Texas Department of Agriculture

Summary:

This checklist provides child nutrition directors a starting point for asking questions/making decisions on meal service, food, scheduling, staffing, service model areas, food preparation, point of sale, menus, equipment, supplies, accountability and communication in planning for the 2020-2021 school year.

Title: Fall Meal Service Considerations

Topic Category:COVID-19, NSLP - National School Lunch Program, SBP - School Breakfast Program

Organization: Texas Department of Agriculture

Summary:

Before the academic year begins, school nutrition leaders will have to decide how to serve meals in new ways that account for social distancing and the COVID-19 pandemic. The following considerations can be discussed with your superintendent and business officials when determining the best meal service model for your school

Title: Providing Bulk Meals

Topic Category:CACFP - Child and Adult Care Food Programs, COVID-19

Organization: Texas Department of Agriculture

Summary:

The "Providing Bulk Meals" Handout provides the number of servings per common food items found in the grocery stores.

Title: Transitional Menu Planning Tool

Topic Category:COVID-19, NSLP - National School Lunch Program, SBP - School Breakfast Program

Organization: Texas Department of Agriculture

Summary:

The Transitional Menu Planning Tool provides a guide to local program operators for planning their fall 2020 menu. The tool encourages operators to plan one menu that can be used for various service methods including cafeteria service, kiosk/grab and go service, and classroom service. This planning tool includes menu planning

Title: Harvest of the Month Beef Video

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

Organization: Montana Team Nutrition, Office of Public Instruction

Summary:

This video features beef, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.

Title: Harvest of the Month Kale Video

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

Organization: Montana Team Nutrition, Office of Public Instruction

Summary:

This video features Kale, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.

Title: 2019 SNEB Poster: SD Team Nutrition- Increasing Access to Healthier Food Options

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

Other Topic Category : Local School Wellness & Nutrition Education

Organization: SDSU Extension

Summary:

This posters provides an overview of the 2016-2019 TNTG activities from South Dakota, including Smarter Lunchrooms, Power Chef Challenge, and the South Dakota Farm to School Guidebook.

Title: 2017 SNEB Team Nutrition Poster: SD Team Nutrition- Farmers Grow MyPlate & Power Chef Challenge

Topic Category:NSLP - National School Lunch Program, Nutrition Education, Other Nutrition Program, SFSP - Summer Food Service Program

Organization: SDSU Extension

Summary:

This poster provides information and a link to download the Farmer's Grow MyPlate curriculum developed for k-4th grades in a classroom, summer or after-school setting. It also introduces the Power Chef Challenge activities that provide culinary and nutrition education training to school nutrition professionals, elementary and middle school students in

Title: 2016 SNEB Team Nutrition Poster: SD Team Nutrition - PhotoVoice & Farmer's Grow MyPlate

Topic Category:Local School Wellness, NSLP - National School Lunch Program

Organization: SDSU Extension

Summary:

This poster provides an overview of the PhotoVoice and Farmer's Grow MyPlate activities that were developed for students in grades 7-12 and k-4. The objective of these activities were to engage students in assessing the school lunchroom environment as well as to increase their nutrition knowledge and willingness to try

Title: CACFP Menu Checklist with Best Practices

Topic Category:CACFP - Child and Adult Care Food Programs, Menu Planning and Recipes

Organization: Iowa Department of Education

Summary:

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

Title: Harvest of the Month Outcomes Poster at 2019 SNA’s Annual Nutrition Conference

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

Organization: Montana Team Nutrition, Office of Public Instruction

Summary:

A Montana Harvest of the Month poster showcasing the program and how it works. This poster was presented at SNA's Annual Nutrition Conference. This material was partially developed through a FY 2016 TNTG.

Title: Smarter Lunchroom Initiative Power Point

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

Other Topic Category : Smarter Lunchrooms

Organization: Montana Team Nutrition, Office of Public Instruction

Summary:

A PowerPoint presentation introducing simple and successful techniques used in Montana School lunchrooms to improve customer service, promote healthy choices, and decrease food waste; discover equipment tips and service line tricks to make the healthy choice the eye-appealing choice.

Title: Smart Breakfast Pilot Project School Site Post Evaluation Survey

Topic Category:Other Resource Topic, SBP - School Breakfast Program

Other Topic Category : Smarter Lunchrooms

Organization: Montana Team Nutrition, Office of Public Instruction

Summary:

This online survey collected qualitative data on the effectiveness of the overall project in relation to participation, student selection of fruits, vegetables, and white milk, trial of new recipes, taste testing, involvement of school staff/students, and feedback on the Smarter Breakfast Scorecard. This material was developed through a FY 2016

Title: Smarter Lunchroom Pilot Project School Site Pre and Post Survey

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

Organization: Montana Team Nutrition, Office of Public Instruction

Summary:

This online survey collected qualitative data related to collaboration and effectiveness of the intervention related to increased variety of foods offered, new recipes, and taste testing. This material was developed through a FY 2016 TNTG.

Title: At-Risk Meals Cycle Menus Toolkit

Topic Category:CACFP - Child and Adult Care Food Programs, Menu Planning and Recipes

Organization: Kansas State Department of Education-Child Nutrition and Wellness

Summary:

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

Title: Gluten-Free Diets Training

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: Kansas State Department of Education-Child Nutrition and Wellness

Summary:

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.

Title: Family-Style Meals Training

Topic Category:CACFP - Child and Adult Care Food Programs, Wellness for Child Care

Organization: Kansas State Department of Education-Child Nutrition and Wellness

Summary:

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

Title: Grains 101 Training

Topic Category:CACFP - Child and Adult Care Food Programs, Menu Planning and Recipes

Organization: Kansas State Department of Education-Child Nutrition and Wellness

Summary:

CACFP Operators. This course provides an overview of the grains requirements in the CACFP Meal Pattern. Topics include: recognizing the meal pattern related to grains, identifying creditable and whole grain-rich products, and calculating ounce equivalent grains. Program objectives: Define grain terms. Explore the relationship between “creditable” and “whole grain-rich” foods.

Title: Menu Production Record Handbook

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

Organization: Nevada Department of Agriculture

Summary:

The purpose of this workbook is to teach participants to accurately complete required menu production records (MPR) in order to demonstrate compliance with meal pattern requirements set forth in 7 CFR 210.10.

Title: Pick a Better Snack Evaluation Report

Topic Category:FFVP - Fresh Fruit and Vegetable Program, Nutrition Education

Organization: Nevada Department of Agriculture

Summary:

Results of a randomized experimental evaluation study conducted to determine to what extent the Pick A Better Snack lessons and the Fresh Fruit and Vegetable Program increased participating students’ knowledge of nutrition, increased their favorable attitudes towards eating fresh fruits and vegetables, and improved their recognition and identification of the

Title: CACFP Menu Checklist with Best Practices

Topic Category:CACFP - Child and Adult Care Food Programs, Menu Planning and Recipes

Organization: Iowa Department of Education

Summary:

CACFP providers can use the checklist to make sure their menus are in compliance with the CACFP meal pattern and optional Best Practices. Menu planning tips are provided, including links to Iowa's Handy Guide to Creditable Foods and a sample CACFP Menu with Best Practices.

Title: Moodle Online Learning Modules on Moodle

Topic Category:CACFP - Child and Adult Care Food Programs, Nutrition Education

Organization: Nebraska Department of Education

Summary:

With FY2016 Team Nutrition Funding, the Nebraska Department of Education developed a series of online learning modules for CACFP participating providers. The included flyers provide instructions for setting up an account to view the modules/

Title: Nebraska CACFP Culinary Knowledge Survey

Topic Category:CACFP - Child and Adult Care Food Programs, Other Resource Topic

Other Topic Category : Evaluation Tool

Organization: Nebraska Department of Education

Summary:

With FY2016 Team Nutrition Funds, the Nebraska Department of Education developed the CACFP Culinary Knowledge Survey. This survey was used to evaluate information learned from culinary training offered to CACFP participants.

Title: Nebraska CACFP Knowledge Survey

Topic Category:CACFP - Child and Adult Care Food Programs, Other Resource Topic

Other Topic Category : Evaluation Tool

Organization: Nebraska Department of Education

Summary:

With Team Nutrition Funding, the Nebraska Department of Education developed this evaluation tool to measure CACFP New Meal Pattern knowledge. This survey covers the five CACFP meal components and includes questions focused on the important changes to the meal pattern.

Title: School Nutrition Training Module: Assembling Salads

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

Organization: Maryland State Department of Education

Summary:

Target Audience: School Kitchen Managers; School Kitchen Staff; New Staff. Ideal Trainers: FNS Central Staff, including Director, Menu Planner, Culinary Specialist, Dietitian; Middle Managers, including Area Supervisor, Regional Managers, and/or Lead Kitchen Managers. At least two trainers are needed to conduct this training. Time to Conduct Training: 90 minutes USDA