FNS Documents & Resources

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. 

These publications provide considerations, tips, best practices and sample menus for child nutrition operators who wish to distribute multiple meals at one time.

¿Necesita una nueva receta para su Programa de Alimentos para el Cuidado de Niños y Adultos? 

Update your breakfast menus with these easy-to-prepare USDA standardized breakfast recipes.

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.

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.