Child Nutrition Program – Operator Submitted Resources

This resource includes a fifth grade lesson plan that demonstrates responsibility for developing personal health habits and practicing behaviors that promote and active, healthy lifestyle.

This resource includes a fourth grade lesson plan that supports learning about government, geography, and economics by describing major products and industries of Virginia's five geographic regions.

This resource includes a third grade lesson plan that supports learning about fractions with fruits.

This resource includes a second grade lesson plan that supports learning about plants through a corn husking contest.

This resource includes a first grade lesson plan for making Graham Banana Bites and creating a How-To Book.

This resource includes a Menu Planning and Development lesson plan with the following learning objectives: 1. Understand the importance and value of strategic menu planning. 2. Be able to plan for unexpected menu issues.

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

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.

This resource includes sample flavor combinations.

This resource includes - The six flavor categories and examples of each. - Vinaigrettes around the World - Sample flavor combinations.

This resource can assist school food service directors in meeting professional development requirements and improve skills in key food service management topic areas.

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.

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.

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.

This video features beef, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.

This video features Kale, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.

This posters provides an overview of the 2016-2019 TNTG activities from South Dakota, including Smarter Lunchrooms, Power Chef Challenge, and the South Dakota Farm to School Guidebook.

This poster provides information and a link to download the Farmer's Grow MyPlate curriculum developed for k-4th grades in a classroom, summer or after-school setting. It also introduces the Power Chef Challenge activities that provide culinary and nutrition education training to school nutrition professionals, elementary and middle school students in …

This poster provides an overview of the PhotoVoice and Farmer's Grow MyPlate activities that were developed for students in grades 7-12 and k-4. The objective of these activities were to engage students in assessing the school lunchroom environment as well as to increase their nutrition knowledge and willingness to try …