Filters:

- Material developed through USDA's Team Nutrition Training Grant

TNTG Year:2020

Taste of California Recipe Standardization in Small Bites Workshop

Agency/Organization: California Department of Education

Summary:

This powerpoint training provides guidance to child nutrition program (CNP) staff, including nutrition service directors, nutrition specialists, and cafeteria managers, on how to standardize recipes for the school meal program, using the United States Department of Agriculture (USDA)’s three phase approach. This training includes information on how to feature locally

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Webinar 18: Accommodating Dietary Practices with School Meals + Demo

Agency/Organization: Virginia Department of Education

Summary:

Target audience: School nutrition directors Objectives: 1. Describe reasons to accommodate students with dietary practices in school nutrition programs 2. Describe common dietary practices among students 3. Recall recipe concepts and ideas to make dietary accommodations in school nutrition programs 4. List steps toward accommodating a variety of dietary practices

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Webinar 5: Writing Standardized Recipes

Agency/Organization: Virginia Department of Education

Summary:

Target audience: School nutrition directors The materials focus on writing standardized recipes in school nutrition programs. Objectives: 1. Define standardized recipes and explain why we need them in school nutrition programs. 2. Describe the process for bringing a non-school recipe to the school meal tray. 3. Utilize tools and resources

TNTG Year:2022

Team Nutrition Readiness and Retention Training Program Webinar 4: Developing Cycle Menus and Accommodating Students with Special Dietary Needs

Agency/Organization: Virginia Department of Education

Summary:

Target audience: School nutrition directors The materials focus on developing cycle menus and how to support students with special dietary needs. Objectives: 1. Explain the benefits of cycle menus 2. Summarize the steps to create cycle menus 3. Develop a recipe data bank to assist in cycle menu development 4.

TNTG Year:2022

Spanish Mini Posters on Meal Components

Agency/Organization: Alabama State Department of Education

Summary:

The ICN translated mini-posters in Spanish from our FY 22 Team Nutrition Training Grant funds on the following topics: Dark Green Vegetables, Red Orange Vegetables, Fruits, Grains, and Meat/Meat Alternatives.

TNTG Year:2022

Menu Writing Tips & Tricks

Agency/Organization: North Dakota Department of Public Instruction

Summary:

This is an in-person training for menu planners. There are about 20 or 30 minutes of content with a menu building activity built in. The objectives are to learn the benefits using a cycle menu and work together to build a menu that has variety and fulfills the meal pattern

FFVP Tip Sheet: Allowable and Unallowable Items

Agency/Organization: ICN

Summary:

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

TNTG Year:2021

Taste Test Ballots

Agency/Organization: Wisconsin Department of Public Instruction

Summary:

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

TNTG Year:2021

Nutritious, Delicious, Wisconsin Toolkit

Agency/Organization: Wisconsin Department of Public Instruction

Summary:

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

Montana’s Taste Testing Guide and Taste Testing Ballots for Elementary and Secondary Students

Agency/Organization: Montana Team Nutrition

Summary:

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.

TNTG Year:2021

Taste Test Ballots for Secondary Students

Agency/Organization: Montana Team Nutrition

Summary:

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.

TNTG Year:2021

Taste Test Ballots Elementary Students

Agency/Organization: Montana Team Nutrition

Summary:

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.

Taste Like a Chef

Agency/Organization: Muskegon Area Career Tech Center

Summary:

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

TNTG Year:2019

Eating the Rainbow Salad Bark Checklist

Agency/Organization: Montana Team Nutrition

Summary:

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.

TNTG Year:2019

Roadmap to Building Quality School Meals

Agency/Organization: Montana Team Nutrition

Summary:

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

Vermont Seasonal Cycle Menu Toolkit

Agency/Organization: Vermont Child Nutrition Programs

Summary:

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

CACFP Vegetable and Fruit Snack Menu

Agency/Organization: MDE CACFP

Summary:

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

CACFP Meal Pattern for 1-18 Year olds

Agency/Organization: Department of Public Instruction

Summary:

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

CACFP Infant Meal Pattern

Agency/Organization: Department of Public Instruction

Summary:

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

Foods and Beverages Sold Within the Cafeteria

Agency/Organization: Alliance for a Healthier Generation

Summary:

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.

Infant Meal Pattern & Menu Planning Documents

Agency/Organization: Maryland State Department of Education

Summary:

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:

Maryland Key Nutrition Strategies of the CACFP (Module 1 of 4 in Menu Planning in the CACFP course)

Agency/Organization: Maryland State Department of Education

Summary:

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.

New Creditable Foods for Child Nutrition Programs

Agency/Organization: North Dakota Department of Public Instruction

Summary:

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

Special Dietary Needs in the CACFP

Agency/Organization: North Dakota Department of Public Instruction

Summary:

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.

Smoothies in CACFP

Agency/Organization: North Dakota Department of Public Instruction

Summary:

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