Child Nutrition Program – Operator Submitted Resources

Harvesting Montana Recipes toolkit provides 6 recipes which feature locally grown foods to Montana schools and communities. Recipes are provided in 6, 50, and 100 servings to allow for use in both early childhood education and K12 school food service. Target audience is School Food Service Directors, teachers and community …

Montana's Harvest of the Month Recipe Cards. Six recipes which feature Montana grown foods. Nutrition education for classroom teachers, after school programs, and early childhood education programs. Target audience is teachers.

The recipe development project, ‘Harvesting Montana Recipes’, utilized a number of forms, attached here, to share feedback. The ‘Student Pre- and Post-Assessment’ was used to assess student knowledge about and attitudes towards the local Montana foods used in the project. The ‘Recipe Feedback and Nutrition Education Survey’ was used by …

Schools used this form to report the results of student taste tests of the local recipes along with feedback related to the recipe. Target audience is School Food Service Directors.

These are the pre and post surveys used to assess student knowledge about and attitudes towards the local Montana foods used in the recipe development project. Target audience is School Food Service Directors and teachers.

Taste testing guide with tools to host taste testing events in the classroom or the cafeteria. Target audience is School Food Service Directors and teachers.

Taste test ballots for secondary students used to determine student approval ratings for the Harvesting Montana Recipes Contest; recipes created for the 2021 Team Nutrition Grant. Target audience is School Food Service Directors and teachers.

Taste test ballots for elementary students used to determine student approval ratings for the Harvesting Montana Recipes Contest; recipes created for the 2021 Team Nutrition Grant. Target audience is School Food Service Directors and teachers.

Harvesting Montana Recipes contest rules. Target audience is School Food Service Directors and teachers.

A procurement list to assist schools in finding sources to purchase local foods including barley, beets, bison, lentils, and sweet cherries. Target audience is School Food Service Directors and teachers.

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 …

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.

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.

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.

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 …

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 …

A workshop to help school food service professionals and community members learn how a local school wellness policy can help create healthy environments.

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.

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.

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 …

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

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.

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.

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.