Child Nutrition Program – Operator Submitted Resources

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, …

This is a case study that follows the introduction of local food and Farm to School programming for the first time at Boston Public Schools. Qualitative data were collected to understand successes and barriers that occurred over the past three years as BPS began local food procurement. The resource can …

SFSP sponsors participating in the Farm to Summer Challenge can use this toolkit to help them execute the Farm to Summer Challenge. The toolkit includes resources and ideas for taste testing events, nutrition education, and even social media tips to promote the event.

SFSP sponsors can use this resource at summer sites to encourage participation. The resource includes a bingo card and local foods passport children can fill in as they eat fruits and vegetables throughout summer.

SFSP sponsors can use this resource to identify new, seasonal recipes to test at summer meal sites. Each standardized recipe contains an associated handout that can be paired with a taste test or used alone for nutrition education. The handouts can even be printed and sent home with children.

Engage children in learning where the food we eat comes from with fun and educational activities in the Farm to Fork Fun! Appropriate for ages 7-11

Flavor combinations are a great way to enhance your recipes! We have made several combinations of seasonings that take into account student preferences. These can be stand alone spice blends (used in flavor stations) that may be used by students to enhance their meals. We have included a copy of …

Harvest with Holly videos explore Georgia's Harvest of the Month initiative by discussing how these items grow, where they grow in Georgia, and how they get from the farms to school meals all across our state. Episodes feature examples of how items are used in School Meals and ideas for …

This recipe is intended for school nutrition professions in the K12 channel for menu planning purposes. The parfait offers a savory twist on the traditional yogurt parfait and is meant to appeal students' expanding and adventurous pallets.