Cherokee Nation
Good News! SUN Bucks is Available in Your Location
- Website: Summer EBT Program
- Hotline: 539-234-3265 or 800-256-0671 ext. 5275
- Email: wicsebtc@cherokee.org
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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.
Comparison table for CEP proposed rule: current requirements vs. proposed changes.
Comparison Chart: Current Standards vs. Proposed Standards
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.
The Farm to School Census and Comprehensive Review includes the 2019 Farm to School Census; a descriptive review of the USDA Farm to School grant program; a review of published research on farm to school since 2010; and a set of interviews with school food distributors.
This collection is an extension, without change, of a currently approved collection for assisting state agencies to record, track and manage the required training hours in four major areas (nutrition, operations, administration, communications and marketing) to meet the requirements of the Healthy Hunger Free Kids Act (HHFKA) of 2010 Professional Standards Rule.
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.
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.
Recently, we have received several questions regarding the operation of a school garden. Attached are questions and answers to address this issue. As in the past, please share this information with your school food authorities.