Continuous Quality Improvement for the School Nutrition Environment

Continuous Quality Improvement Process Tailored for the School Nutrition Environment

CQI for the School Nutrition Environment

Title	Date added	Download
CQI-for-the-School-Nutrition-Environment	September 19, 2018	Download

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-Cashier's Training
-HealthierUS School Challenge: Smarter Lunchrooms
-Nutrition 101: A Taste of Food and Fitness - 4th Edition
-Utilizing the Cafeteria as a Classroom
-Orientation to School Nutrition Management
-Basic Culinary Math for School Nutrition Professionals
-Financial Management: A Course for School Nutrition Directors 2nd Edition
-Financial Management: A Course for School Nutrition Managers
-Procuring Local Foods for Child Nutrition Programs
-Inventory Management and Tracking
-Mock Health Inspection
-Designing and Delivering Training Programs (formerly Foundations for Training Excellence)
-Healthy Cuisine for Kids - Fifth Edition
-Food Purchasing for Child Care
-Healthy Me! The Preschoolers Guide
-Norovirus Resources
-USDA Recipes for Healthy Kids
-Child and Adult Care Resources
--Family Child Care FUNdamentals
--Introduction to Happy Mealtimes in Child Care Settings
--Food Safety in Child Care
--Child Care Mini-Posters
--Menus for Child Care
--Ready Set Go!
--USDA Recipes for Child Care
--CACFP Training Resource Checklist
--CACFP Meal Pattern Resources
---Optional Best Practices Training
---Infant Meal Pattern Requirements Training
---Child and Adult Meal Pattern Requirements Training
---CACFP Meal Pattern Posters and Infographics
---CACFP Meal Pattern Tip Cards
---CACFP Fact Sheets/Tip Sheets
--Grab in 5
--Menu Planning Basics: A Guide for CACFP Operators in Child Care
--Cycle Menus for Child Care- Preschoolers
-Financial Management Information System
-Food Safety Resources
--Food Safety in Schools
--Seguridad de alimentos en las escuelas
--Cool It! Methods for Cooling Foods Safely
--Employee Health and Personal Hygiene
--Responding to a Food Recall
--Food Safety Basics
--Food Safety Videos
---A Flash of Food Safety - Spanish
---A Flash of Food Safety - English
--Manager’s Corner
--Food Safety Standard Operating Procedures
--Food Safety for Summer Meals
--Water Emergency Preparedness
--Norovirus for Schools
--Food Safety Mini-Posters
--Food Safety Fact Sheets
--Food Safety SOP Logs
--Food Safety SOP Resources
--CARE Connections: Food Safety
--Food Defense: Developing A Biosecurity Management Plan
--Recursos en Español
--Family Child Care Food Safety Kit
--Handwashing Posters
--Writing, Updating, and Revising a HACCP-Based Food Safety Plan for Schools Workshop
--Employee Health and Personal Hygiene for Child Care
-Produce Safety
--Produce Safety University Graduate Training Resources
--The Produce Lab Videos - Culinary Techniques
--The Produce Lab Videos - Good Agricultural Practices (GAPS)
--The Produce Lab Videos - Quality and Condition
--Produce Safety Videos - What Went Right and What Went Wrong
--Commodity Specific Fact Sheets
--Produce Safety Best Practices Fact Sheets
--Produce Safety Printable Posters
-Research Documents
--CKS for Child Care Providers in CACFP
--CKS for District-Level School Nutrition Professionals
--Competencies, Knowledge, and Skills for School Nutrition Managers - Phase I
--Competencies, Knowledge, and Skills for School Nutrition Managers - Phase II
--Competency-Based Performance Appraisals for School Nutrition Managers and Assistants/Technicians
--Cost Variables Associated with Producing and Serving a Reimbursable National School Lunch Program (NSLP) Snack for Children in Afterschool Care Programs, 2006
--Wellness for Child and Adult Care Food Programs
--Determining Factors Impacting the Decision of Middle/Junior High School Students to Participate in the National School Lunch Program
--Determining the Perceptions, Practices, and the Perceived Barriers Associated with School Professionals Serving the Nutritional Needs of the Pre-K Child in the Public School Setting
--Development of Middle/Jr. High School Student Surveys to Measure Factors that Impact Participation in and Satisfaction with the National School Lunch Program
--Emergency Preparedness
--Examining Diversity in the School Nutrition Workforce
--Exploring Nutrition Literacy and Knowledge Among School Nutrition Managers
--Exploring School Nutrition Professionals Preferences of USDA Recipes and R4HK Competition Recipes for Meeting New USDA Meal Pattern Requirements
--Exploring Standard Child Nutrition Key Performance Indicators
--Exploring the Impact of Productions and Equipment Decisions on the Operation of School Nutrition Programs
--Exploring the Uniqueness of Child Nutrition Programs in Large School Districts
--Farm to School Identifying Applied Research and Operational Resource Needs and Issues of Farm to School Programs
--Financial Management Benchmarks for School Nutrition
--Financial Management Issues and Practices in School Nutrition Programs
--Focus Group Discussions with Elementary School Foodservice Directors, Teachers, and Parents Regarding the School Breakfast Program
--Going Green! A Case Study Approach Examining Green and Environmental Conservation Practices in School Nutrition Programs
--Got Milk! Exploring How Student Preferences Impact Their Milk Selection in Schools
--Developing and Sustaining Green/Environmental Conservation Practices
--ICN Applied Research Division SNA ANC 2016 Poster Session
--Increasing Middle/Junior High School Student Participation and Satisfaction
--ICN Best Practices for Serving Students with Special Food and/or Nutrition Needs In School Nutrition Programs
--Identification of Issues Associated with Operating School Nutrition Programs in Districts with Less Than 30,000 Student Enrollment
--Implementation of HACCP-based Food Safety Programs in School Nutrition Programs
--In Classroom Breakfast Programs Best Practices
--Investigation of Factors Impacting Participation of High School Students in the National School Lunch Program
--Investigation of School Professionals' Perceptions and Practices Regarding Issues Influencing Recess Placement in Elementary Schools
--Investigation of the Job Functions and Training Needs of State Agency Child Nutrition Professionals
--Job Description Template for CNP Director/Supervisor/Administrator
--Job Functions and Training Needs of State Agency Child Nutrition Professionals
--Knowledge and Skills Needed for State Agency Child Nutrition professionals in the 21st Century
--Marketing the School Nutrition Program Resource Guide for School Nutrition Professionals
--Middle/Junior High School Participation and Non-Participation Survey Guide Internal Benchmarking for School Nutrition Programs
--National Survey of School Nutrition Directors' Web-Based Training Needs
--NFSMI Research Agenda Conference 2013 Linking Research to Practice
--Nutrition and Wellness in Child Care Centers Participating in the Child and Adult Care Food Program
--Nutrition Information at Point of Selection in High Schools Does it Affect Entree Choices?
--Overcoming Barriers to Participation in the Summer Food Service Program - An Identification of Best Practice Solutions
--Practices and Perceptions of School Nutrition Professionals Toward Obtaining the HealthierUS School Challenge Award
--Ready, Set, Go! Creating and Maintaining a Wellness Environment in Child Care Centers Participating in the CACFP
--Research Related to Child Nutrition Programs
--Sustaining and Strengthening Local Wellness Initiatives
--School Nutrition Experiences for Dietetics Students
--School Nutrition Professionals' Perceptions Regarding Their Role in Supporting and Contributing to School Wellness
--School Nutrition Professionals’ Involvement in the Equipment Purchasing and Facility Design Process
--School Nutrition Program Utilization of the NFSMI FUNDamentals Financial Management Software
--School Wellness Policy Readiness of Principals to Implement Changes
--Secondary Analysis of the School Nutrition Dietary Assessment Data Base A Two Part Study
--Serving the Nutritional Needs of Pre-Kindergarten Children in the Public School Setting Best Practices
--Steps to Nutrition Success Checklist A Program Self-Assessment Checklist for Family Day Care Home and Child Care Center Providers Participating in the Child and Adult Care Food Program
--Succession Planning for Management Level Staff in the School Nutrition Programs
--Sustainability of School Wellness Policy Initiatives
--Team Nutrition Local Wellness Demonstration Project
--Training and Educational Resource Needs of Child Care Professionals Participating in the CACFP
--Unpublished Dissertations and Theses in Child Nutrition Programs and School Aged Children
--Afterschool Care Program NSLP Snack Service
--Determining the Job Functions of Child Care Providers in CACFP Operations
--Identification of Available Training Resources Appropriate for Family Day Care Home Providers
--Job Functions/Duties, Competencies, Knowledge, and Skills of Sponsor Monitors Participating in the Child and Adult Care Food Program
--Management Issues Impacting Family Day Care Homes Operating Within the Child and Adult Care Food Program Guidelines- A Review of Literature
--Training and Educational Resource Needs of Child Care Professionals Participating in the CACFP
--Procurement Practices Influencing Programs Operating Within the Guidelines of the Child and Adult Care Food Program: A Review of Literature
--Determining the Job Functions of Child Care Providers in CACFP Operations
--Competencies, Knowledge, and Skills for School Nutrition Managers
--Competencies, Knowledge, and Skills of Effective School Nutrition Assistants/Technicians
-Basics at a Glance
-Buy American: U.S. Agriculture Supporting Healthy School Meals
-USDA Recipes for Schools
-Videos
-Applied Research Division Publications
--Manuscripts
--Poster Sessions
--Research Briefs
--Other Resources
--Technical Reports
-No Time To Train:Short Lessons for School Nutrition Assistants
-Non-Resource PDFs
-Mealtime Memos
--2017 Mealtime Memos
--2018 Mealtime Memos
--2019 Mealtime Memos
--2020 Mealtime Memos
--New category 2
--New category 3
--New category 4
--New category
--New category 1
-Connect: The Cafeteria to The Classroom
-Food Safety for Summer Meals
-Forecasting the Procurement of Foods
-Ground Rules for Training Mini-Posters
-Tools and Tips for Trainers
--Communication
--Environmentally Friendly Meetings
--Food Service Management Skills
--Ground Rules for Training Mini Posters
--Meals and Breaks During Training
--Meeting Accessibility for People with Disabilities
--Nutrition Fact Sheets and Activities
--Physical Activity During Training
--Presentation Development
--Training Techniques
-Social Media Marketing for School Nutrition Programs
-Marketing Your School Nutrition Program
-Key Performance Indicators
-S.T.A.R.
--June 2018
--July 2018
--August 2018
--September 2018
--October 2018
--January 2019
--February 2019
--March 2019
--April 2019
--May 2019
--STAR August 2019
--STAR September 2019
--Para Directores en Espanol
-School Nutrition Mini Posters
-School Meal Pattern
-eLearning How-To Documents
-ICN Strategic Plan
-ARD Tools and Templates
--Middle/Junior High School Student Survey Guide and Tools
--High School Student Survey Guide and Tools
-Team Up For School Nutrtion
--January 2016
--May 2016
--April 2016
--June 2016
--February 2016
--July 2016
--March 2016
--September 2016
--February 2017
--March 2017
--April 2017
--May 2017
--June 2017
--July 2017
--August 2017
--September 2017
--October 2017
--February 2018
--November 2017
--January 2018
--March 2018
--August 2016
-Food Waste Resources and Tools
-Competencies, Knowledge, and Skills for School Nutrition Managers
-Overview of USDA Child Nutrition Programs Online Course & Presentations
-Portions
-Spanish
--Cuidado de niños (Child Care)
---Mini-Cartels generals (General Posters)
--Nutrición escolar (School Nutrition)
---Mini-Cartels sobre seguridad de alimentos (Food Safety Posters)
---Capacitación (Trainings)
---Ficha técnica sobre seguridad de los alimentos (Food safety fact sheets)
---Mini-cartels generals (General Posters)
--Mealtime Memos en Español (Mealtime Memos)
---2008 Issues of Mealtime Memo in Spanish
---2009 Issues of Mealtime Memo in Spanish
---2010 Issues of Mealtime Memo in Spanish
---2011 Issues of Mealtime Memo in Spanish
---2012 Issues of Mealtime Memo in Spanish
---2016 Issues of Mealtime Memo in Spanish
---2015 Issues of Mealtime Memo in Spanish
--Comidas escolares reembolsables
-Training Culturally Diverse Groups
-Weights and Measures
-Emergency Readiness Plan: Guide and Forms for the School Foodservice Operation
-Inventory Management and Tracking
-ARD A-Z
--Marketing for School Nutrition Programs
--CQI for the School Nutrition Environment
--Data Driven Decision Making
--Developing and Sustaining Green Practices
--Increasing Middle/Jr High Student participation
--Checklist for Implementing or Assessing Recess
--Sustaining and Strengthening Local Wellness Initiaives
--School Nutrition Experiences for Dietetic
--Environmental Scan and Formative Research of Student Engagement Practices in Support of School Meal Programs - Phase I
--Exploratory Investigation of the Roles, Responsibilities, and Impact of Chefs Working in School Nutrition Programs
--Evaluation of ICN Training Program: Nutrition 101 (Online Mode)
--The Impact of ICN's Nutrition 101: Voices of Participants
-Competencies, Knowledge, and Skills for Child Care Provers in CACFP
- Competencies, Knowledge, and Skills for District-Level School Nutrition Professionals
-Competencies, Knowledge, and Skills for State Agency Child Nutrition Professionals
-Food Allergies Resources
--Food Allergy Fact Sheets
--Food Allergies for School Nutrition Managers and Staff
--Food Allergies for School Nutrition Directors
--Food Allergies Child Care Resources
--Food Allergies for School Nutrition Directors - Managing Food Allergies
--New category
-Food Allergies Post
-Job Description Template
-S.T.A.R. Resources
-Cooperative Purchasing for State Agency
-STAR Digital Binder
--STAR Initiative Overview
--Meal Preparation Module
--Procurement and Inventory Module
--Nutrition and Menu Management
--Manager's Corner Curriculum
--Strategies
--Templates
--Action Plans
--Facilitation
--Resources
--VILT
-Procurement of Foods: Cooperative Purchasing Groups
-Got Milk! How Student Preferences Impact Their Milk Selection in Schools
-Foundations For Training Excellence 4 hour
-E-STAR
-Food Preparation Tools
-State Agency
-Managing Personalities and Conflict
-Essential Key Performance Indicators for School Nutrition Success
-ICN internal documents
-Reauthorization Files
-CNAAT agenda
-Manager's Corner
--Nutrition
--Operations
--Communications/Marketing
--Spanish
---Comunicación_Mercadotecnia
---Nutrición
-COVID-19 Resources
-Manager's Corner Spanish
-School Nutrition Staff: You Are A Team
-NAAC
-Steps for Emergency Preparedness
-CACFP Grab and Go Lessons
--Administration
--Procurement
--Compliance
--Health and Safety
--Nutrition and Meal Management
--Education and Training
-Introduction to School Nutrition Leadership
-RFPs
-Focus on the Customer for Directors and Managers
-Capacitacion del cajero: comidas escolares reembolsables
-USDA OFS's COVID-19 Webinar Series Resources
-STAR Webinar Resources
--STAR April 2020
--STAR May 2020
--STAR June 2020
--STAR July 2020
--STAR August 2020
--STAR September 2020
--STAR October 2020
--STAR November 2020
--STAR December 2020
-Training and Professional Development Needs Assessment for State Agency Child Nutrition Programs Who Work Primarily with School Nutrition Programs
-Key Performance Indicators Mini Series
-Food Varieties Galore
-CICN Spice Blend Posters
-ESTAR Resources
--Manager's Corner
-Child Nutrition Wellness Initiative
-Adult Day Stay Fact Sheets and Supplemental Resources Adult Day Stay Fact Sheets and Supplemental Resources
-Adult Day Care Food Allergy Fact Sheets
-Child Care Center Food Allergy Fact Sheets
-Spanish
-Shaking it up landing page
--Procuring Lower-Sodium Products and Ingredients
---worksheets
---other resources
--Sodium Reduction in School Meals
---worksheets
--Other Resources
---other resources
----videos
---CICN Herbs and Spices Posters
--Worksheet Series Hyperlink Addresses
--Planning Lower-Sodium Meals
---worksheets
--Student Acceptance of New Lower-Sodium Menu Items
---Worksheets
--Using Speed-Scratch Food Preparation to Reduce Sodium
---Worksheets
--Culinary Approaches to Reduce Sodium
---Worksheets
-Documenting Last-Minute Substitutions to School Meal Menus
-CACFP iTrain Simple Lesson Plans
--iTrain Slides
--iTrain PDFs
-Family Child Care Food Allergy Fact Sheets
-Designing an Emergency Preparedness Templates
-Emergency Response Pocket Guide
-STAR Back to School Tools and Strategies To Address Supply Chain Challenges
-Spanish Family Child Care Food Safety Kit
-ICN's Leadership Academy
-Food Safety Spotlight: Food Allergies
-Reimbursable School Meals from Introduction to School Nutrition Leadership
-Native American Advisory Committee Newsletter
-Leaderhsip Academy
-Child Nutrition Programs, Fall 2021: Challenges Faced and Solutions Found
-Job Aid Series
-Strategies for Addressing Labor Shortages Infographics
-State Agency 2022
-2022 Strategic Planning Documents
-Menus of Flavor
-Child Care Center Food Safety Guide
-CNRB Screenshot
-2023 RFP #725
-Assembling and Managing a Student Nutrition Advisory Council
-Planning Reimbursable School Meals

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