This is a flyer and brochure for the Child and Adult Care Food Program; meals served by CACFP must meet nutrition requirements established by the USDA.
This notice announces the annual adjustments to the national average payment rates for meals and snacks served in child care centers, outside-school-hours care centers, at-risk afterschool care centers, and adult day care centers; the food service payment rates for meals and snacks served in day care homes; and the administrative reimbursement rates for sponsoring organizations of day care homes, to reflect changes in the Consumer Price Index.
This webinar shows interactive approaches used by the Maryland State Department of Education and the Texas Department of Agriculture to actively engage participants during in-person CACFP trainings.
This eleven-lesson curriculum for 3rd and 4th grades includes bulletin board materials, veggie dice, fruit and vegetable flash cards, and ten issues of Garden Detective News for parents/caregivers.
This resource is designed to help Child and Adult Care Food Program operators provide garden-based nutrition education for children ages 3 through 5 years in family child care settings.
Learn about FBG Calculator, the new feature included with the Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool. The FBG Calculator is designed to create a shopping list to assist child nutrition program operators when ordering food for their programs. In this webinar, Team Nutrition also provided in-depth practice for using the calculator as well as highlighting the newly released training video. Participants can also experience the FBG Calculator on the FBG Mobile App. Program operators will be able to create and use their shopping list on-the-go.
Perfect for young children and elementary schools! This set of colorful decals can promote healthy choices at meals.
This webinar highlighted web-based training methodologies, interactive learning strategies, knowledge assessments and best practices.
This four-page worksheet assists NSLP and SBP operators in planning menus that meet the preschool meal pattern.
Showing students why eating a healthy breakfast is important, and providing quick, easy, and budget-friendly breakfast ideas.