Use these colorful 2" stickers as part of your school breakfast promotion events.
The recipes in the cookbook feature foods both children and adults should consume more of: dark green and orange vegetables, dry beans and peas, and whole grains. All of these healthy recipes are low in total fat, saturated fat, sugar and sodium. With fun names like Porcupine Sliders, Smokin' Powerhouse Chili, and Squish Squash Lasagna, these kid-tested, kid-approved recipes are sure to please children and be an instant hit!
Grow It, Try It, Like It! Nutrition Education Kit featuring MyPlate is a garden-themed nutrition education kit for child care center staff that introduces children to: three fruits - peaches, strawberries, and cantaloupe, and three vegetables - spinach, sweet potatoes, and crookneck squash.
This memorandum provides guidance on using school data when determining area eligibility for purposes of the child nutrition programs in instances where school attendance areas may not accurately reflect the population of the school for which eligibility data is being used.
The purpose of this instruction is to establish the general standards and procedures that the state distributing agency must follow in order to ensure that restitution is made for the loss of donated foods, or for the loss or improper use of funds provided for, or accruing from, the distribution of donated foods.
This memorandum provides instructions on how to reconcile the physical inventory conducted at a distributing agency- or subdistributing agency-level storage facility with the book inventory required to be maintained for that facility.
2006 Local Wellness Demonstration Projects Grants
The purpose of this Instruction is to establish and convey policy and provide guidance and direction to the USDA Food and Nutrition Service and its recipients and customers, and ensure compliance with and enforcement of the prohibition against discrimination in all FNS nutrition programs and activities, whether federally funded in whole or not.
The FNS goal was to document the process (steps, time, and resources) for fully implementing Team Nutrition by communicating the four messages to students using the classroom and cafeteria as delivery channels, as well as other places in their environment such as the school, home, community and local media.