Check out this easy-to-use menu planner and recipe booklet for Child and Adult Care Food Program operators who provide breakfast meals for children 3–18 years of age.
Team Nutrition staff and guest speakers from the Arizona Department of Education and Bellingham Public School, Washington shared strategies and success stories utilizing standardized recipes that incorporate cultural food preferences and locally grown foods.
The Menu Planner for School Meals has been revised to reflect the Child Nutrition Programs: Transitional Standards for Milk, Whole Grains, and Sodium Final Rule that was published in February 2022.
Update your breakfast menus with these easy-to-prepare USDA standardized breakfast recipes.
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.
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.
Explore a world of possibilities in the garden and on your plate using ten inquiry-based lessons that engage 5th and 6th graders in growing, harvesting, tasting, and learning about fruits and vegetables.
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.
Program operators that provide snacks for children 3–18 years of age can get menu planning tips and recipes.