TNTG Year:2017
CACFP Menu Checklist with Best Practices
Agency/Organization: Iowa Department of Education
The CACFP Menu Checklist with Best Practices can be used by childcare centers and home providers to make sure their menus are in compliance with the CACFP meal pattern and optional Best Practices. Menu planning tips along with links to Iowa's CACFP New Meal Pattern Menu with Best Practices and …
TNTG Year:2016
Harvest of the Month Outcomes Poster at 2019 SNA’s Annual Nutrition Conference
Agency/Organization: Montana Team Nutrition, Office of Public Instruction
A Montana Harvest of the Month poster showcasing the program and how it works. This poster was presented at SNA's Annual Nutrition Conference. This material was partially developed through a FY 2016 TNTG.
TNTG Year:2016
Smarter Lunchroom Initiative Power Point
Agency/Organization: Montana Team Nutrition, Office of Public Instruction
A PowerPoint presentation introducing simple and successful techniques used in Montana School lunchrooms to improve customer service, promote healthy choices, and decrease food waste; discover equipment tips and service line tricks to make the healthy choice the eye-appealing choice.
TNTG Year:2016
Smart Breakfast Pilot Project School Site Post Evaluation Survey
Agency/Organization: Montana Team Nutrition, Office of Public Instruction
This online survey collected qualitative data on the effectiveness of the overall project in relation to participation, student selection of fruits, vegetables, and white milk, trial of new recipes, taste testing, involvement of school staff/students, and feedback on the Smarter Breakfast Scorecard. This material was developed through a FY 2016 …
TNTG Year:2016
Smarter Lunchroom Pilot Project School Site Pre and Post Survey
Agency/Organization: Montana Team Nutrition, Office of Public Instruction
This online survey collected qualitative data related to collaboration and effectiveness of the intervention related to increased variety of foods offered, new recipes, and taste testing. This material was developed through a FY 2016 TNTG.
TNTG Year:2016
At-Risk Meals Cycle Menus Toolkit
Agency/Organization: Kansas State Department of Education-Child Nutrition and Wellness
At-Risk After school Meal Program Operators. Materials included in this resource: 2-Week Cold Cycle Menu 2-Week Hot Cycle Menu 4-Week Snack Cycle Menu Recipes with menu planning component information and HACCP instructions Daily Production Records for each cycle menu Weekly shopping list including all ingredients from each cycle menu This …
TNTG Year:2016
Gluten-Free Diets Training
Agency/Organization: Kansas State Department of Education-Child Nutrition and Wellness
All Child Nutrition Program Operators. Hear information about what gluten is and where it is found; and what a person on a gluten-free diet can and cannot eat.” Program objectives: Understand celiac disease and gluten intolerance. Discuss gluten-free diet management. Know what documentation is required to accommodate children with disabilities. …
TNTG Year:2016
Family-Style Meals Training
Agency/Organization: Kansas State Department of Education-Child Nutrition and Wellness
CACFP Operators. Learn how to create a positive mealtime environment in home care and child care centers. Program Objectives: Make mealtimes a pleasant environment. Understand mealtime from a child's perspective. Recognize different types of meal service. Consider implementing family style meal service. Identify advantages of family style meal service. Provide …
TNTG Year:2016
Grains 101 Training
Agency/Organization: Kansas State Department of Education-Child Nutrition and Wellness
CACFP Operators. This course provides an overview of the grains requirements in the CACFP Meal Pattern. Topics include: recognizing the meal pattern related to grains, identifying creditable and whole grain-rich products, and calculating ounce equivalent grains. Program objectives: Define grain terms. Explore the relationship between “creditable” and “whole grain-rich” foods. …
Pick a Better Snack Evaluation Report
Agency/Organization: Nevada Department of Agriculture
Results of a randomized experimental evaluation study conducted to determine to what extent the Pick A Better Snack lessons and the Fresh Fruit and Vegetable Program increased participating students’ knowledge of nutrition, increased their favorable attitudes towards eating fresh fruits and vegetables, and improved their recognition and identification of the …
Nebraska CACFP Culinary Knowledge Survey
Agency/Organization: Nebraska Department of Education
With FY2016 Team Nutrition Funds, the Nebraska Department of Education developed the CACFP Culinary Knowledge Survey. This survey was used to evaluate information learned from culinary training offered to CACFP participants.
School Nutrition Training Module: Assembling Salads
Agency/Organization: Maryland State Department of Education
Target Audience: School Kitchen Managers; School Kitchen Staff; New Staff. Ideal Trainers: FNS Central Staff, including Director, Menu Planner, Culinary Specialist, Dietitian; Middle Managers, including Area Supervisor, Regional Managers, and/or Lead Kitchen Managers. At least two trainers are needed to conduct this training. Time to Conduct Training: 90 minutes USDA …
School Nutrition Training Module: Flavors and Taste
Agency/Organization: Maryland State Department of Education
Target Audience: This lesson is appropriate for use in professional development with school kitchen staff, kitchen managers, regional managers, area specialists, and school system food & nutrition central staff. It can also be adapted to use with students, educators and administrators, families, and partners. Time to Conduct Training: 90 minutes. …
Parent Workshop: Nutrition and Healthy Eating in School
Agency/Organization: Maryland State Department of Education
Engaging families in student health and wellness is essential for encouraging healthy behaviors at home and at school. Students with families who are actively engaged with their school are more likely to have better attendance, healthy behaviors, and higher academic achievement. This Parent Workshop is one of three in a …
Parent Workshop: My School Wellness Policy
Agency/Organization: Maryland State Department of Education
Engaging families in student health and wellness is essential for encouraging healthy behaviors at home and at school. Students with families who are actively engaged with their school are more likely to have better attendance, healthy behaviors, and higher academic achievement. This Parent Workshop is one of three in a …
Fresh Life! High School Salad Bar Promotion Materials
Agency/Organization: Missouri Department of Health and Senior Serivces
These colorful materials were developed to support middle and high school salad bar events in which salad bars are introduced and/or new items are added to the salad bar.
Recess Before Lunch Toolkit
Agency/Organization: Missouri Department of Health and Senior Serivces
This resource can assist members of the school community including principals, school food service, teachers, janitors and parents with implementing a schedule in which recess proceeds lunch. The toolkit provides the rationale for scheduling recess before lunch and easy to follow steps for implementing this concept.
MyPlate Menu Templates
Agency/Organization: Iowa Department of Education
This material was developed through a FY 2016 TNTG. MyPlate Menu Templates can be used for school breakfast and lunch menus that include fun facts, jokes, and the Discover MyPlate characters.
School Wellness Newsletter
Agency/Organization: Iowa Department of Education
This material was developed through a FY 2016 TNTG. Monthly newsletter featuring school wellness, school nutrition, and physical activity/education resources, training, and best practices.
Wellness Policy Training and Resources_IN
Agency/Organization: Indiana Department of Education-Office of School Nutrition
Target audience: School Wellness Committee members and appropriate school staff Purpose: To provide resources and guidance on wellness policy development and implementation Includes: 1) Wellness Training Workshop 2) Team training with SHI focus 3) Model Wellness Policy 4) FACT SHEET: Wellness Policy Implementation 5) TEMPLATE: Triennial Assessment 6) FACT SHEET: …
Power Up with Produce Parent Newsletter
Agency/Organization: Indiana Dept of Education; Office of School Nutrition
Target audience: parents of elementary students Purpose: to showcase the Power Up With Produce program and the accompanying messages from MyPlate and the 2015 Dietary Guidelines, and to share resources that promote school meals and encourage children to make healthier food choices
Power Up With Produce Video and PSA's
Agency/Organization: Indiana Department of Education; Office of School Nutrition
Note to ICN: All resources (surveys included) for Power Up With Produce should be categorized under NUTRITION EDUCATION Audience: elementary students Purpose: To inspire students to make healthy food choices using a live school assembly with local athletes and Power Panther. Messages from MyPlate and the 2015 Dietary Guidelines were …
Wisconsin Wellness Putting Policy Into Practice
Agency/Organization: Wisconsin Department of Public Instruction
This resource is designed to assist school districts with developing comprehensive policies that incorporate new policy requirements while establishing a framework for accountability. The resource provides information on required policy components and includes best practices that will assist schools with creating and maintaining a strong wellness policy.
School Nutrition Outreach Toolkit
Agency/Organization: Wisconsin Department of Public Instruction
The School Nutrition Outreach Toolkit provides resources and tools for school nutrition professionals to effectively promote their school nutrition programs and showcase why school meals rock. This web-based toolkit contains a number of handouts that can be customized to fit your needs.
Get School Breakfast for an A+ Boosst
Agency/Organization: Wisconsin Department of Public Instruction
The Get School Breakfast for an A+ Boost brochure contains facts about the School Breakfast Program, dispels common meal myths, and provides the benefits of participating in the School Breakfast Program.