FNS Documents & Resources

Update your breakfast menus with these easy-to-prepare USDA standardized breakfast recipes.

This factsheet explains how USDA Foods support the Dietary Guidelines for Americans and the school meal pattern requirements to make it easier for schools to prepare healthy meals using local foods.

This webinar provided state agencies and school districts instructions on how to navigate the USDA Foods Database to access vendor-specific product information, including nutrients, allergens, ingredients and certifications.

Inspired by Team Nutrition’s CACFP Halftime: Thirty on Thursdays Training Webinars, these ready-to-go presentation slides can be used by state agencies, sponsoring organizations, and others to train providers, operators, and menu planners on the CACFP meal patterns.

Estas diapositivas están inspiradas en los seminarios web de Team Nutrition de Medio tiempo del CACFP: Treinta los jueves. Las agencias estatales, las organizaciones patrocinadoras y otros pueden usar estas diapositivas para capacitar proveedores, operadores y planificadores de los menús sobre los patrones de comidas del Programa de Alimentos para el Cuidado de Niños y Adultos (CACFP, por sus siglas en inglés). 

The U.S. Departments of Health and Human Services and Agriculture announce the first meeting of the newly appointed 2025 Dietary Guidelines Advisory Committee. This meeting will be open to the public virtually. Additionally, this notice opens a public comment period that will remain open until late 2024, throughout the Committee's deliberations.

The revised Whole Grain Resource for the National School Lunch and School Breakfast Programs is a comprehensive guide to determine whether a grain product is whole grain-rich or can credit as enriched in school meals.

This webinar provided an overview of the USDA Foods Processing program and shared some tips on how to effectively manage USDA Foods diverted to processors.

This training guide for school nutrition professionals presents how to identify sources of added sugars and specific ways to reduce the amount of added sugars in school breakfast meals.

These worksheets can be used to empower CACFP providers and operators with the knowledge, skills and expertise to implement meal pattern requirements.