Cherokee Nation
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- Website: Summer EBT Program
- Hotline: 539-234-3265 or 800-256-0671 ext. 5275
- Email: wicsebtc@cherokee.org
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The revised Whole Grain Resource for the National School Lunch and School Breakfast Programs is a comprehensive guide to determine whether a grain product is whole grain-rich or can credit as enriched in school meals.
USDA Team Nutrition staff and guest speakers from South Carolina’s Local Wellness Policy State Technical Assistance Team and Massachusetts Department of Elementary and Secondary Education shared how to energize, strengthen and assess local school wellness policies.
A local school wellness policy is a written document of official policies that guide a local educational agency (LEA) or school district’s efforts to establish a school environment that promotes students’ health, well-being, and ability to learn by supporting healthy eating and physical activity.
Este seminario web muestra a los operadores del CACFP a planificar desayunos nutritivos y atractivos que cumplan con los requisitos del patrón de comidas del Programa de Alimentos para el Cuidado de Niños y Adultos (CACFP).
This webinar shows CACFP operators how to plan nutritious and appealing breakfasts that meet CACFP meal pattern requirements.
Use these materials to bring your school community together to create strong school environments that support students’ growth, learning, and well-being.
These worksheets can be used to empower CACFP providers and operators with the knowledge, skills and expertise to implement meal pattern requirements.
Estas hojas de capacitación se pueden usar para fortalecer el conocimiento, las habilidades y la experiencia de los proveedores y los operadores del Programa de Alimentos para el Cuidado de Niños y Adultos (CACFP, por sus siglas en inglés) para implementar los requisitos del patrón de comidas del CACFP.
Este seminario web muestra a los operadores del CACFP cómo planificar y preparar comidas y meriendas reembolsables para los participantes adultos.
This webinar shows CACFP operators how to plan and prepare reimbursable reimbursable meals and snacks for adult participants.