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- Material developed through USDA's Team Nutrition Training Grant

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This Tipsheet describes fruit and vegetables items that are allowable and unallowable in the FFVP.

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These taste test ballots may be used to collect feedback from students. Each ballot is designed specifically for the intended age group.

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The Nutritious, Delicious, Wisconsin Toolkit provides information to help school nutrition professionals implement a Wisconsin Harvest of the Month program at their school. The toolkit contains recipes featuring Wisconsin agricultural products, information on local procurement, promotional materials, and educational resources. The Wisconsin Harvest of the Month program is intended to

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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.

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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.

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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.

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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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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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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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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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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.

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This micro learning is to provide information about food regulations for school meals and Smart Snacks within the cafeteria. This information supports collaboration to promote the school meals program and provide education opportunities to advocate for healthier options.

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Set of 3 files CACFP operators serving infants can use to plan compliant menus. • Meal Pattern Requirements: lists minimum serving sizes by meal type and age range, key meal pattern reminders, and resource links. • Fillable Menu Planner: includes minimum portion sizes, reminders, and resource links. • Menu Checklist:

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Online course on the key nutrition strategies of the CACFP. Topics addressed are the Dietary Guidelines for Americans, MyPlate, and the 3 of the nutrition priorities these resources have in common with the CACFP: promoting intake of vegetables and whole grain and lowering added sugars. Approximate completion time: 20 minutes.

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This resource helps CACFP menu planners gain a better understanding of new creditable foods that were added to CACFP in 2019.

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Programs that participate in the CACFP are required to make reasonable modifications to accommodate participants with disabilities. This is required only when supported by a written medical statement from a state recognized medical authority.

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A helpful resource for CACFP menu planners for determining how a smoothie credits towards specific food components.

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This colored chart contains details of the required components and serving sizes for breakfast, lunch & supper, and snack meal pattern for CACFP participants ages 1-18 years old.

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The CACFP Monthly Infant Menu helps providers keep track of the foods that were served to infants that participate in CACFP.

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These handy CACFP sugar limit cards for cereal and yogurt can be printed double-sided, cut into quarters, and laminated for an easy reference for CACFP providers as they shop for cereal and yogurt that meet the sugar limit requirements per the CACFP Meal Pattern.

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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

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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.

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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