FNS Documents & Resources

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.

Video de cocina para el CACFP: Filetes de tilapia al horno. Receta para niños de 6–18 años.

Video de cocina para el CACFP: Pimiento relleno. Receta para niños de 6–18 años.

Video de cocina para el CACFP: Bocaditos de tofu horneados. Receta para niños de 6–18 años.

Video de cocina para el CACFP: Bocaditos de tofu horneados. Receta para niños de 3–5 años.

This Child and Adult Care Food Program (CACFP) cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Baked Tilapia Fish Fillets for children 3 through 5 years of age.

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.