Filters:

- Material developed through USDA's Team Nutrition Training Grant

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These sessions will focus on the importance of representing school nutrition and SNPs in professional and positive manners. We will introduce the challenges that SNPs face in environments that are exploding with digital distractions and misinformation especially about school meals. Within that environment, communicators need to understand how to break

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This online Recipe Development Training module is designed for school food service directors or other nutrition professionals engaged in scratch recipe development. The training walks participants through the USDA recipe standardization process using short slide shows and clips from an in-kitchen recipe development training. The training is provided on the

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This taste test tool is intended to help students 'taste like a chef' when trying new menu items at school lunch or breakfast.

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These thirty recipes were prepared in the Montana Cook Fresh Leadership Institute in the culinary segment. The recipes are from a variety of resources and include both a small yield for the Institute and a larger yield (~50 servings) for a school district. These recipes are also included as part

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The Designing Healthy Lunchrooms Checklist is a list of simple, no cost or low cost strategies that may increase participation, reduce food waste, and increase selection and consumption of healthy school food. It can be used as a training or goal setting tool for your lunch program.

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The Eat the Rainbow Checklist is designed to determine if your salad bar is meeting smart menu planning and customer service best practice standards. It can be used as a training or goal setting tool for your lunch program.

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The Breakfast Boost Brainpower Checklist is a list of simple, no cost or low cost strategies that many increase participation, reduce food waste, and increase selection and consumption of healthy breakfasts. It can be used as a training or goal setting tool for your breakfast program.

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This comprehensive training program was developed and tested as part of the Montana’s Office of Public Instruction’s innovative plan to support Montana school districts in serving high quality meals, called the Montana Cook Fresh Initiative (MCFI). Montana Team Nutrition defines high quality school meals as fresh “from scratch” school meals

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Nutritious, Delicious, Wisconsin is a series of lessons that use Wisconsin produced foods to teach nutrition concepts. The lessons are intended for third through fifth grade students. Through implementing the Nutritious, Delicious, Wisconsin lessons students will: expand food and nutrition knowledge; improve knowledge about growing, harvesting, and producing Wisconsin foods;

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This tool is designed specifically for school nutrition programs operating the National School Lunch and School Breakfast Programs. This self assessment tool can help new food service directors begin their journey on the road to serving quality school meals, while experienced food service directors can use it to continue to

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Target Audience: School Nutrition Professionals Resource Summary: This online, interactive training contains eight modules designed to assist with improving culinary skills to prepare healthy, made from scratch meals that are student approved: • Introduction • Mise en Place, Knife Cuts, and Kitchen Equipment • Knife Cuts for Fruits and Vegetables

Summary:

As part of the 2021 Team Nutrition Training Grant, Wisconsin Team Nutrition contracted with school sites to conduct student taste tests of recipes featuring local agricultural products. Each site tested one recipe with elementary, middle, and high school students. Recipes that did not meet the 85% acceptability rating, were modified

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In drafting a Local School Wellness Policy, Residential Child Care Institutions (RCCIs) may choose to use statements from this model policy as written and/or revise them to meet local needs and reflect community priorities.

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The Now More Than Ever podcast series is about the critical importance of strengthening community connections to fresh, healthy food and local food producers. Now, more than ever, Farm to School is a key force in aiding the transition to a safe and just school environment as it enhances local

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TASTING NEW FOODS LEADS TO ACCEPTANCE! Utilizing taste tests is a great way to introduce young eaters to fresh fruits and vegetables, as well as help planning what recipes will be effective on your meal line. We developed a Taste Test Toolkit to complement K-12 Harvest of the Month celebrations

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Local school wellness policy tools including a checklist with the list of required components and best practices for each and an example of a district wellness policy triennial report.

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The WellSAT 3.0 is a wellness policy scoring tool to help you compare your written local school wellness policy to a model policy. It provides a quantitative score that identifies areas of excellence and opportunities to strengthen your written policy. The WellSAT-I is an interview tool to help you measure the extent

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These resources are intended to position LEAs to meet and exceed all the requirements of the Local Wellness Policy (LWP), while also supporting LEAs in tracking all updates and implementation efforts on an annual basis. They include a LWP template, a guide on the background and requirements for the LWP,

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This resource assists LEAs with meeting the USDA’s triennial assessment requirements. It includes assessment requirements, steps for completing the triennial assessment process, and resources.

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A tool for managers, directors, and menu planners. The Seasonal Cycle Menu Toolkit is composed of four interconnected sections: 1. Printable six-week fall, winter and spring seasonal cycle menus with meal components 2. Menu planning and production records tools pre-populated for each seasonal cycle menu 3. USDA certification worksheets for

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The Association for Public Health Nutritionists (ASPHN) National Fruit & Vegetable Nutrition Council's CACFP Work Group developed a resource to help CACFP providers and others to more easily plan their menus to include fruit and vegetable-filled snacks with a month's worth of recipes. The goal was to bring awareness to

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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.

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,

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

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