TNTG Year:2019
This comprehensive training program was developed and tested as part of the Montana’s Office of Public Instruction’s innovative plan to support Montana school districts in serving high quality meals, called the Montana Cook Fresh Initiative (MCFI). Montana Team Nutrition defines high quality school meals as fresh “from scratch” school meals …
TNTG Year:2021
Organization: Wisconsin Department of Public Instruction
Nutritious, Delicious, Wisconsin is a series of lessons that use Wisconsin produced foods to teach nutrition concepts. The lessons are intended for third through fifth grade students. Through implementing the Nutritious, Delicious, Wisconsin lessons students will: expand food and nutrition knowledge; improve knowledge about growing, harvesting, and producing Wisconsin foods; …
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 …
TNTG Year:2019
Organization: Wisconsin Department of Public Instruction
Target Audience: School Nutrition Professionals Resource Summary: This online, interactive training contains eight modules designed to assist with improving culinary skills to prepare healthy, made from scratch meals that are student approved: • Introduction • Mise en Place, Knife Cuts, and Kitchen Equipment • Knife Cuts for Fruits and Vegetables …
TNTG Year:2021
Organization: Wisconsin Department of Public Instruction
As part of the 2021 Team Nutrition Training Grant, Wisconsin Team Nutrition contracted with school sites to conduct student taste tests of recipes featuring local agricultural products. Each site tested one recipe with elementary, middle, and high school students. Recipes that did not meet the 85% acceptability rating, were modified …
Organization: Florida Department of Agriculture and Consumer Services
In drafting a Local School Wellness Policy, Residential Child Care Institutions (RCCIs) may choose to use statements from this model policy as written and/or revise them to meet local needs and reflect community priorities.
Organization: IL Farm to School Network@ Seven Generations Ahead
The Now More Than Ever podcast series is about the critical importance of strengthening community connections to fresh, healthy food and local food producers. Now, more than ever, Farm to School is a key force in aiding the transition to a safe and just school environment as it enhances local …
Organization: IL Farm to School Network@ Seven Generations Ahead
TASTING NEW FOODS LEADS TO ACCEPTANCE! Utilizing taste tests is a great way to introduce young eaters to fresh fruits and vegetables, as well as help planning what recipes will be effective on your meal line. We developed a Taste Test Toolkit to complement K-12 Harvest of the Month celebrations …
Organization: South Carolina Department of Education
Local school wellness policy tools including a checklist with the list of required components and best practices for each and an example of a district wellness policy triennial report.
Organization: UCONN Rudd Center for Food Policy and Health
The WellSAT 3.0 is a wellness policy scoring tool to help you compare your written local school wellness policy to a model policy. It provides a quantitative score that identifies areas of excellence and opportunities to strengthen your written policy. The WellSAT-I is an interview tool to help you measure the extent …
Organization: Office of the State Superintendent of Education
These resources are intended to position LEAs to meet and exceed all the requirements of the Local Wellness Policy (LWP), while also supporting LEAs in tracking all updates and implementation efforts on an annual basis. They include a LWP template, a guide on the background and requirements for the LWP, …
Organization: UCONN Rudd Center for Food Policy and Health
This resource assists LEAs with meeting the USDA’s triennial assessment requirements. It includes assessment requirements, steps for completing the triennial assessment process, and resources.
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 …
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 …
Organization: Food Allergy Research & Education
This food allergy resource for food service professionals explains the most common food allergens in the United States, what cross-contact is, common sources of cross-contact and how to prevent cross-contact.
Organization: Department of Public Instruction
Fun video outlining the requirement of the CACFP meal pattern for 1-18 year olds. Target audience CACFP operators.
Organization: Department of Public Instruction
Fun video outlining the CACFP infant meal pattern requirements. Target audience CACFP operators.
Organization: Wisconsin Department of Public Instruction
Overview video for the CACFP. Target audience new agencies who wish to participate.
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.
Organization: Pennsylvania Department of Education
Pennsylvania Harvest of the Month (PA HOM) is a program developed by the Pennsylvania Department of Education and Project PA (Penn State University) to promote a local agricultural product each month through schools, child and adult care centers/day care homes, and summer feeding sites. The program aims to provide participants …
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: …
Organization: Maryland State Department of Education
This quick reference guide provides information on identifying creditable grain products, identifying whole grain-rich (WGR) items, WGR recordkeeping requirements, grain-based desserts, and sugar limits for cereal. Includes hyperlinks to relevant resources. Audience: Appropriate for all CACFP
Organization: Maryland State Department of Education
Agencies can use this visual job aid to follow a simplified 3-step process to determine if a food item is whole grain- rich using the ingredient list.
Maryland Using Ounce Equivalents for Grains in the CACFP-Adult Day Care Online interactive course
Organization: Maryland State Department of Education
Online interactive course that explains the transition to using ounce equivalents to measure grains in the CACFP for Adult Day Care. Includes key resources and how to use the USDA’s Grains Measuring Chart for the CACFP. Approximately completion time: 1 hour Audience: CACFP agencies serving adults
Organization: Maryland State Department of Education
Online interactive course that explains the transition to using ounce equivalents to measure grains in the CACFP. Includes key resources and how to use the USDA’s Grains Measuring Chart for the CACFP. Approximately completion time: 1 hour Audience: CACFP agencies serving children