Este video de cocina para el Programa de Alimentos para el Cuidado de Niños y Adultos
Materiales para el desayuno escolar.
This webinar provides an overview of the FY 2023 Team Nutrition Grant Supporting Nutrition Education for School Aged Children funding opportunity, including information about eligibility, application process, application requirements, scoring criteria, and more.
These CACFP instructional cooking videos demonstrate the preparation and portion sizes of USDA standardized recipes for two age groups, children 3-5 and 6-18 years of age.
The Breastfed Babies Welcome Here! resource contains communication tools CACFP operators can use to let mothers and families know that breastfed babies are welcome at their child care site. It includes a mother's guide, poster, and a message graphic.
This video is from Lesson 3 of the CACFP Trainer’s Tools: Feeding Infants kit It contains suggestions for creating a breastfeeding-friendly environment, best practices parents can follow for labeling and transporting breastmilk to a child care site, and it introduces the Breastfed Babies Welcome Here! A Mother’s Guide as a resource for breastfeeding mothers.
This is a training tool for CACFP operators with infants discussing the infant meal pattern, developmental readiness, hunger and fullness signs, handling breastmilk and infant formula, solid foods, what is creditable, and more.
Esta herramienta de capacitación para los operadores del CACFP con bebés matriculados en su sitio de cuidado infantil cubre temas como el patrón de comidas para bebés, el desarrollo del bebé, las señales de hambre y de saciedad, el manejo y almacenamiento de la leche materna y la fórmula infantil, los alimentos sólidos, lo que es acreditable en el patrón de comidas para bebés y mucho más.
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.