FNS Documents & Resources

Guidance, resources, best practices, and training for CACFP operators to support them in providing healthy, balanced meals and snacks to the children and adults they serve.

Tools for Schools offers topic-specific policy and resource materials to assist schools in meeting the new nutrition standards. Refer to the latest regulations, find free nutrition education curricula, or get ideas for adding tasty, kid-friendly foods to enhance your school meals program.

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. 

This pre-recorded webinar features USDA Farm to School Program staff, who summarize grantee reporting requirements and review the processes for submitting no-cost extensions, as well as project and budget amendments.

This webinar is intended for states and school districts that serve direct delivered USDA Foods for child nutrition programs.

School meals are giving kids the goodness of whole grains. Whole grains give kids B vitamins, minerals, and fiber to help them feel full longer so they stay alert to concentrate at school. Beginning SY 2019-2020, half of the weekly grains offered must be whole grain-rich and the remaining grain items must be enriched.

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.

This resource is designed to help Child and Adult Care Food Program operators provide garden-based nutrition education for children ages 3 through 5 years in family child care settings.

Schools are an important player in overall national efforts to reduce the amount of salt that people eat. As such, schools participating in the National School Lunch and School Breakfast Programs will continue to reduce the amount of salt in meals by choosing lower sodium versions of foods and flavoring foods with spices and herbs. See the resources below for information about sodium limits in school meals and guidance on selecting and preparing foods with less sodium.