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. With fun names like Porcupine Sliders, Smokin' Powerhouse Chili, and Squish Squash Lasagna, these kid-tested, kid-approved recipes are sure to please children and be an instant hit!
This memorandum clarifies the flexibility available to local educational agency officials for establishing the effective date of eligibility for children certified for free or reduced price meals in the National School Lunch and School Breakfast Programs and free milk in the Special Milk Program based on household applications.
The watermark, is to be applied to all CN contribution statements not supported by product specific documentation and to CN product labels that are distributed without federally inspected and packaged product.
The purpose of this memorandum is to advise you of a new and revised requirement for all Receiving Organizations (i.e., organizations that receive shipments of Department of Agriculture (USDA) Foods, including Distributing Agencies, Indian Tribal Organizations (ITO), recipient agencies, processors, and warehouses). This memorandum replaces the previous FD-062 dated April 25, 2011 , and adjusts the maximum timeframe for entering shipment receipts in the Web-Based Supply Chain Management System.
The Food Allergy Book: What School Employees Need to Know was written by NEA Healthy Futures, a nonprofit organization affiliated with the National Education Association.
There are many things to consider when marketing your school's breakfast program. This section provides insight into key considerations in marketing your breakfast program, from defining your objective and target audience to merchandising tips for food service directors.
This memorandum highlights flexibilities available to Summer Food Service Program sponsors transitioning into the At-risk Afterschool Meals component of the Child and Adult Care Food Program during the school year.