Nutrition Education for Foodservice Staff
- Helping School Foodservice Deliver Nutrition Education
This toolkit from the University of California’s Cooperative Extension Office - Center for Weight and Health, is designed for use in elementary schools, particularly those serving low-income populations. Activities are included for food service staff to use in school as well as for parents to use at home.
- Managing for Success
Developed by the Michigan Department of Education and the School Nutrition Association of Michigan School Food Service Training Task Force, this three-hour training course helps foodservice supervisory personnel learn to locate and use tools, resources, and training designed to operate a successful school meals program.
- MyGarden™ School Meals Resource
created by the Michigan Department of Education’s Team Nutrition, this publication links the School Garden to School Meal Programs and provides guidance to school nutrition professionals on how to participate in planning which items to grow. The resource includes procedures detailing storage, preparation, and culinary techniques used to make produce appealing to students. It also includes a primer on the nutritional value of produce and quantity recipes to trial in school foodservice.
- Nutrition 101: A Taste of Food and Fitness
This module, created by the National Food Service Management Institute, provides a basic overview of nutrition to school food service staff. These free lessons are designed to be completed within 30 minutes.
- Quick Steps to Success Trainers Manual-New Jersey Team Nutrition
created by the State of New Jersey Bureau of Child Nutrition Programs, these 10-15 minutes lessons for school foodservice personnel cover topic areas such as: customer service, menus and meal patterns, nutrition, and food safety.
- The First Years in the First State Toolkit: Improving Nutrition and Physical Activity Quality in Delaware Child Care
This toolkit from the Delaware Department of Education is a practical, “how-to” guide for child care providers. The toolkit consists of two books, an Administrator’s Guide, a Menu Planning Guide, and handouts.