Virginia

Target audience: School nutrition directors

Objectives:
1. Identify the school and community nutrition programs administered by the Virginia Department of Education, Office of School Nutrition Programs.
2. Describe the grants and initiatives managed by the Virginia Department of Education, Office of School Nutrition Programs, and their overarching goal.
3. Communicate the purpose and two main components of the Team Nutrition Readiness and Retention Training Program.
4. Explain two benefits of each of the following: scratch cooking, local procurement, and culturally-inclusive meals.
5. Describe the three components of the Transitional Nutrition Standards and the four components of the Proposed Final Rule.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
The survey was developed with Virginia Tech.