Cherokee Nation
Good News! SUN Bucks is Available in Your Location
- Website: Summer EBT Program
- Hotline: 539-234-3265 or 800-256-0671 ext. 5275
- Email: wicsebtc@cherokee.org
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FNS is conducting additional demonstration projects to expand the evaluation of direct certification with Medicaid for both free and reduced price meal eligibility in NSLP and SBP.
A variety of trainings are available on the Food Buying Guide for Child Nutrition Programs. Complete the training modules and view recorded webinars to assist in understanding and using the FBG and all its features.
Letter to states from the USDA Secretary to encourage you to help schools in your state keep kids fed despite ongoing challenges associated with the pandemic, ongoing supply chain issues, and labor shortages.
This tri-fold brochure provides information on the Food Buying Guide for child nutrition programs and suite of related resources.
The Food Buying Guide for child nutrition programs has all of the current information in one manual to help you and your purchasing agent buy the right amount of food and the appropriate type of food for your program(s), and determine the specific contribution each food makes toward the meal pattern requirements.
The Food Buying Guide for child nutrition programs has current information to help you and your purchasing agent.
Este seminario es en inglés y tiene subtítulos en español. Team Nutrition demuestra las actualizaciones de la herramienta de granos del Apéndice A.
The Food Buying Guide Interactive Web-based Tool allows you to easily search and navigate food yields, compare food yields, and create and save favorite foods lists.
Team Nutrition demonstrates the latest enhancements to the Exhibit A Grains Tool.
This webinar is for states who are currently using, or are interested in applying for, the USDA DoD Fresh Fruit and Vegetable Program in the Summer Food Service Program (SFSP). We share tools and best practices to assist state agencies, SFSP sponsors, and SFSP sites in using their resources to provide fresh fruits and vegetables to SFSP participants during the summer months.