Nutrition 101: A Taste of Food and Fitness

(8-hour training) This course qualifies for SNA core course certification level 1.

This training provides a basic overview of nutrition with an emphasis on the importance of balance in daily food choices and the inclusion of physical activity as a key component to good health. The training incorporates a variety of learning activities including short physical [Read More]

2020-01-07T11:16:22-06:00January 18th, 2020|

Financial Management for Managers

Provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. Lesson topics:

  • Importance of Financial Management
  • Development of a Financial Management Information System
  • Communication and Ethical Behavior
  • Reporting Revenue and Expenditures
  • Setting a Meal Standard for Financial Management and Analysis
  • Managing Revenue and [Read More]
2019-04-30T13:25:40-05:00August 8th, 2019|

Forecasting the Procurement of Foods

This training provides general concepts about the basic foundations of forecasting for the procurement of foods in Child Nutrition Programs. This training does not discuss federal regulations pertaining to the procurement system. The purpose of this training is to assist stakeholders in identifying key considerations for forecasting for the procurement of foods in federally funded [Read More]

2019-04-25T14:41:03-05:00August 6th, 2019|

Financial Management for Directors

 

Provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. Lesson topics:

  • Importance of Financial Management
  • Development of a Financial Management Information System
  • Communication and Ethical Behavior
  • Reporting Revenue and Expenditures
  • Setting a Meal Standard for Financial Management and [Read More]
2019-06-14T13:07:21-05:00July 28th, 2019|

Financial Management for Directors

Provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. Lesson topics:

  • Importance of Financial Management
  • Development of a Financial Management Information System
  • Communication and Ethical Behavior
  • Reporting Revenue and Expenditures
  • Setting a Meal Standard for Financial Management and [Read More]
2019-06-14T13:01:26-05:00July 28th, 2019|

Financial Management for Directors

Provides training on management of finances and other resources as the foundation for nutrition integrity and quality meals in school nutrition programs. Lesson topics:

  • Importance of Financial Management
  • Development of a Financial Management Information System
  • Communication and Ethical Behavior
  • Reporting Revenue and Expenditures
  • Setting a Meal Standard for Financial Management and Analysis
  • Managing Revenue and [Read More]
2019-04-23T14:28:10-05:00June 25th, 2019|

Procurement of Foods: Cooperative Purchasing Groups

Cooperative purchasing groups are entities formed through an agreement between school food authorities (SFAs) and may include Child Nutrition Programs (CNPs) State agencies to increase purchasing power. This agreement between Program operators is not a method of procurement, rather an agreement to competitively procure goods and services.

2019-03-12T13:49:38-05:00May 5th, 2019|

Procurement of Foods: Cooperative Purchasing Groups

Cooperative purchasing groups are entities formed through an agreement between school food authorities (SFAs) and may include Child Nutrition Programs (CNPs) State agencies to increase purchasing power. This agreement between Program operators is not a method of procurement, rather an agreement to competitively procure goods and services.

2019-11-01T15:04:36-05:00February 19th, 2019|

Food Defense Tabletop Exercise

Tabletop Exercise that involves key personnel discussing simulated scenarios in an informal setting. May be used to assess plans, policies, and procedures. Training exercise provides suggestions for preventive measures and various resources for developing food defense and emergency preparedness plans. Key concepts:

  • The “who, how, and why” of intentional contamination of school food supplies
  • How [Read More]
2018-05-31T16:54:15-05:00November 7th, 2018|