TNTG Year:2020
Taste of California Recipe Standardization in Small Bites Workshop
Agency/Organization: California Department of Education
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
A helpful resource for CACFP menu planners for determining how a smoothie credits towards specific food components.