Child Nutrition Program – Operator Submitted Resources

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.

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

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

Online course that helps users understand the importance of adding whole grains to CACFP menus. Topics include how to identify whole grain-rich products, and the CACFP whole grain requirements. Approximate completion time: 20 minutes Audience: Appropriate for all CACFP, but designed for child care

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. …

The Heart-Healthy Meals in Early Childhood Guidebook is a step-by-step guide that walks through tips on how to reduce sodium in menus and recipes. The target audience is staff in early childhood education centers or day care settings. The link within the guidebook brings you to Cornell Cooperative Extension of …

This guide walks individuals through the process of local purchasing, defines different types of purchasing for CACFP, and discusses the process for finding and purchasing local foods in Georgia.

The Getting Started: Georgia Farm to Early Care and Education Guide is intended for early care and education providers, directors, administrators, families, and partners. The guide provides beginner information on how to implement all aspects of Farm to ECE including gardening, hands-on food education, family engagement, and action planning. This …

This resource helps CACFP menu planners gain a better understanding of new creditable foods that were added to CACFP in 2019.

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.

A helpful resource for CACFP menu planners for determining how a smoothie credits towards specific food components.

CACFP Grains Chart: Grain items must be whole grain or enriched or made with whole-grain or enriched meal and/or flour, bran, and/or germ. For meals and snacks served to children and adults, at least one serving of grains per day must be whole grain-rich. This chart is a guide for …

This colored chart contains details of the required components and serving sizes for breakfast, lunch & supper, and snack meal pattern for CACFP participants ages 1-18 years old.

The CACFP Monthly Infant Menu helps providers keep track of the foods that were served to infants that participate in CACFP.

These handy CACFP sugar limit cards for cereal and yogurt can be printed double-sided, cut into quarters, and laminated for an easy reference for CACFP providers as they shop for cereal and yogurt that meet the sugar limit requirements per the CACFP Meal Pattern.

This training was designed specifically for school nutrition professionals to help you communicate effectively with stakeholders about the quality, benefits, and safety of your school meals. This module will help you build a framework for reaching specific audiences, and tailor your message for each. Learn how to capture their attention, …