Child Nutrition Program – Operator Submitted Resources

Leadership is the ability of an individual to influence, motivate, and enable other stakeholders to contribute toward the effectiveness and success of school nutrition program as part of the education day. The ability to influence and persuade others in an ethical and transparent manner is essential to leadership effectiveness. In …

Module 4 targets staff-level school nutrition professionals, and consists of three one-hour online modules/webinars. These modules incorporate 10-15-minute stand-alone interactive vignettes. Selected resources referenced in Modules I-III will be integrated in this module. Areas of focus include Conflict Resolution, Promoting Your Personal Image and Engaging Students & Other Key Stakeholders.

This training was designed specifically for school nutrition professionals to help you communicate effectively with stakeholders about the quality, benefits, and safety of your school meals. This module will help you build a framework for reaching specific audiences, and tailor your message for each. Learn how to capture their attention, …

The information provided includes feedback from industry manufacturers, school district professionals, distributors, food bank representatives, and cooperative coordinators on how to resume operations.

The VegOut! 30 Ways in 30 Days Challenge is a call to action to eat 30 different vegetables within one month and offers a toolkit of resources and incentives to help everyone get to 30, including recipes, and curriculum for Pre-K - 5th grade.

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.

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 …

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

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 …