These worksheets can be used to empower CACFP providers and operators with the knowledge, skills and expertise to implement meal pattern requirements.
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.
This training guide provides menu planning ideas, crediting information, sample menus, and more, to show school nutrition professionals how to offer meats and meat alternates at school breakfast.
This training guide provides menu planning ideas, crediting tips, sample menus, and more to show school nutrition professionals how both scratch-made and commercially-prepared smoothies can be offered as part of a reimbursable school breakfast or lunch.
These colorful posters use photography shot specifically for settings participating in the Child and Adult Care Food Program.
These colorful posters use photography shot specifically for settings participating in the Child and Adult Care Food Program, and measure 11” by 17.” They can be used to empower CACFP providers and operators with the knowledge, skills, and expertise to implement the updated CACFP meal pattern requirements that became effective Oct. 1, 2017.
These colorful posters use photography shot specifically for settings participating in the Child and Adult Care Food Program.
A number of tools and resources are available to help schools identify food items that meet Smart Snacks criteria. See the resources below for information about the Smart Snacks requirement, helpful tools, and ways to encourage children to make healthier snack choices that give them the nutrition they need to grow and learn.
This webinar will focus on how CACFP operators can identify grain-based desserts, and use this knowledge to plan menus that meet program requirements.
Este seminario web se enfoca en cómo los operadores del CACFP pueden usar la lista de ingredientes de los alimentos para identificar postres a base de granos, y usar este conocimiento para planificar menús que cumplan con los requisitos del programa.