This resource includes a farm to school tracking tool that tracks the following: 1. Farm to school activities 2. Local food purchases 3. Local food sources 4. Local food service frequency 5. Nutrition education and farm to school promotions 6. Meetings with farmers/producers
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes a farm to school lesson plan with the following learning objectives: 1. Have the necessary resources to find farmers in their regions. 2. Understand informal and formal bid processes. 3. Set local procurement goals. 4. Draft language for their own local procurement goals. This resource includes a …
This resource includes a handout on the formula for a basic vinaigrette dressing as well as recipes for vinaigrette dressings from around the world
This resource includes a lesson plan for a 60-minute culinary skills lesson on flavor profiles, flavor combinations, and salad dressing creation.
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes sample flavor combinations.
This resource includes - The six flavor categories and examples of each. - Vinaigrettes around the World - Sample flavor combinations.
TNTG Year:2017
This resource can assist school food service directors in meeting professional development requirements and improve skills in key food service management topic areas.
The SNA maintains a regularly updated list of resources regarding Covid 19. The list was updated October 12, 2020, and includes updates from the USDA, CDC, DOE, and more.
The School Nutrition Association has released a second publication with regard to the impact of Covid-19 on school foodservice. Topics covered are providing meals and meal assistance during Covid-19 closures, Summer Meal Program planning, and financial impacts of Covid-19 closures. The publication also includes a list of issues ranked by …
The United States Department of Agriculture is working with state child nutrition agencies to provide safe and flexible meal service to children during the coronavirus (COVID-19) pandemic. Under nationwide non-congregate feeding and meal time waivers, state agencies may allow school food authorities to provide more than one day’s worth of …
FoodCorps provides an extensive list of resources on their website intended to help school nutrition professionals, educators, families, and community members. Topics covered for school foodservice professionals include personal protection, tips on how districts are feeding students during closures, links to guidelines from organizations such as the USDA and FRAC, …
The Los Angeles County Office of Education has provided guidelines that provide early insight into changes that California schools could undergo when reopening for the fall. The guidelines were developed with input from county staffers, outside advisors, and representative from 23 county school systems. One county plans to use an …
This article features an interview with lead cook Irene Pawlische regarding her experiences providing food for school children during the Covid-19 pandemic. Pawlische discusses her journey from menu and recipe testing to boots on the ground distribution of meals to children, sometimes wearing costumes to cheer the children up or …
TNTG Year:2017
Organization: Louisiana Department of Education
This is the pre and post survey we asked participants to complete prior to the Culinary Skills Training and then after the training as well.
TNTG Year:2017
Organization: LA Department of Education
Through a partnership with Louisiana Department of Education and Louisiana Culinary Institute, we hosted several in-person Culinary Skills Trainings throughout the state, and provided participants with a binder of resources.
This toolkit is a guide for implementing Healthy Habits Start Early, a garden-based nutrition program for home childcare providers and child care centers that supports and improves healthy eating practices. This toolkit includes menu ideas, Iowa gardening tips, parent engagement tools, progress tracking tools, and advice for safely adapting to …
This resource provides recipes to prepare healthy and delicious meals that meet meal pattern requirements and the optional best practices to further improve nutritional quality of the meal served.
USDA is working closely with states and child nutrition program operators to provide nutritious meals and snacks to children, while supporting social distancing efforts related to the coronavirus (COVID-19). This document conveys information about the child nutrition program meal service options available during the public health emergency.
The coronavirus pandemic presents unique challenges that may make it difficult for child nutrition program operators to provide meals and snacks directly to the eligible child or adult in their care. This document conveys information, tips, and best practices to consider when allowing local program operators to distribute meals and …
The purpose of this standard operating procedure is to prepare for pandemic incidents involving child nutrition program staff and child nutrition program services. This procedure should be implemented to safely and properly respond to pandemic incidents, some of which may involve school closures.
TNTG Year:2016
Organization: Indiana Department of Education
Audience: FACS teachers who teach Nutrition and Wellness classes as well as Food Service staff who wish to partner with FACS teachers to better engage students in school nutrition. The curriculum was intentionally designed to maximize student learning and interest by integrating life skills and partnership activities with experts in …
This set of BINGO card includes ways to incorporate nutrition and physical activity into the classroom on a monthly basis. As a class, review the BINGO card at the beginning of each month as a way to set goals related to wellness in the classroom. Brainstorm additional ideas to fill …
These lessons are based on the USDA's Team Nutrition Serving Up MyPlate Curriculum that introduces the importance of eating from all five food groups using the MyPlate icon and a variety of hands-on activities. They have been condensed to be delivered in a 30 minute sessions.
Organization: Texas Department of Agriculture
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.
Organization: Texas Department of Agriculture
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 …