FNS Documents & Resources

¡Preparemos una merienda! Planificador de menús de meriendas para el Programa de Alimentos para el Cuidado de Niños y Adultos para niños de 3 a 18 años de edad.

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. 

¿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.

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.

A helpful resource for anyone managing school vending machines, fundraisers, or snack bars to better understand the smart snacks standards.

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.

The Food Buying Guide for child nutrition programs has all of the current information in one manual to help you and your purchasing agent buy the right amount of food and the appropriate type of food for your program(s), and determine the specific contribution each food makes toward the meal pattern requirements.

Program operators that provide snacks for children 3–18 years of age can get menu planning tips and recipes.