FNS Documents & Resources

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. 

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.

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.

FNS published a final rule on program integrity to ensure that child nutrition programs are properly operated and managed to protect federal funds and taxpayer dollars.

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.

For children to grow and reach their full potential, it is critical that they have access to nutritious foods and develop lifelong healthy dietary habits.

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.

This training guide for school nutrition professionals presents how to identify sources of added sugars and specific ways to reduce the amount of added sugars in school breakfast meals.