Child Nutrition Program – Operator Submitted Resources

You don’t have to be a chef to be able to use a knife safely and efficiently. This training provides an engaging knife skills demonstration for CACFP operators and providers.

Training Objectives include: Learn the definition of ounce equivalents Review the Meal Pattern for grains in the CACFP Confidently be able to use the Grains Measuring Chart to determine if grain products meet the minimum requirement for ounce equivalents for grains in the CACFP.

Training objectives include: Providers will learn actionable steps that can be taken to reduce a child’s risk of choking by: Learning about developmental readiness for the introduction and advancement of solid foods when feeding infants. Identifying choking hazards for infants, toddlers and young children. Identifying food preparation methods to prepare …

The objectives for this training include: Review highlights of changes to the Dietary Guidelines for Americans, 2020-2025. Discuss how child care and schools can apply the Dietary Guidelines for Americans, 2020-2025. Review nutrition education resources that can be used in child care and school settings.

By the end of this training, participants will be able to identify ways to create a positive and supportive mealtime environment that will help toddlers develop skills that they will use for a lifetime. This training will: Identify and review toddler developmental milestones. Discuss ways to prepare and serve toddler …

This training will provide an overview and hands-on application regarding how to use the Crediting Handbook for the Child and Adult Care Food Program.

Learning Objectives for CACFP Sponsors serving infant meals: Overview of the CACFP Meal Pattern Developmental Readiness for Complementary Feeding Identifying and Responding to Hunger and Fullness Cues Creating a Breastfeeding-Friendly Space Selecting, Storing, and Handling Infant Formula in a Child Care Site Bottle Feeding and Introducing a Cup Infant Feeding …

By the end of this class, participants will be able to understand why the CACFP Best Practices exist, identify resources to assist in implementing the CACFP Best Practices and consider applying for a Healthier CACFP Award.

Target audience: wellness committee, school administrators, school personnel Objectives Understand importance of collaborating with community health professionals. Identify health partners and how to connect to build healthy school environments

Class provides information on the development, structure and cognitive function of the brain, while highlighting nutrition’s impact on cognition and academic achievement; covers best practices on how schools can play a role in optimizing nutrition.

Target Audience - Schools, PE teachers, Health/Wellness teachers Class Objectives: -Define Brain Breaks, -Discuss benefits of Brain Breaks - Learn how to implement Brain Breaks - Brain Break Ideas -Tools and Resources for Schools

Schools can use this resource to help them find alternative options to food rewards. This resource outlines benefits of active rewards and includes ways to recognize achievement with physical activity rewards along with implementation tips.

Schools can use this resource to encourage walking or biking to school. This resource: - Outlines benefits of walking or biking to school - Provides tips to getting started and implementing - Addresses solutions to perceived challenges

This resource can be utilized to promote recess before lunch and encourage schools to increase unstructured physical activity during the school day. It explains the benefits of morning recess and outlines challenges and solutions to implementing.

Healthy Kansas Menus revised in 2019, include additional foods from dark green, red/orange, dry beans/peas subgroups ensuring greater variety of fresh fruits and vegetables offered. Updated menus are also lower in sodium meeting sodium Target 2.

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 …

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. …

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 …

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. …