Use these materials to bring your school community together to create strong school environments that support students’ growth, learning, and well-being.
Action steps for LEAs, districts, and schools to develop, implement, and evaluate a wellness policy and documentation needed for the monitoring process.
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.
This tri-fold brochure provides information on the Professional Standards Training Tracker Tool (PSTTT). The PSTTT is a free, web-based tool available for school nutrition professionals to record their annually required training hours.
Esta guía de capacitación proporciona ideas para la planificación de menús, consejos de acreditación, ejemplos de menús y más para mostrarles a los profesionales de la nutrición escolar cómo se pueden ofrecer batidos tanto hechos en cocina escolar como preparados comercialmente como parte de un desayuno o almuerzo escolar reembolsable.
Under challenging circumstances during the COVID-19 pandemic, school communities have worked tirelessly to ensure children have access to meals.
A central resource outlining the USDA Professional Standards requirements for state and local school nutrition professionals.
This downloadable handout provides tips, best practices, and sample menus for NSLP SSO operators who wish to distribute multiple meals at one time.
This memorandum provides guidance to state distributing agencies and recipient agencies on the use of market basket analysis in procuring processed end products for USDA Foods in Schools and commercial goods for the National School Lunch Program, School Breakfast Program, Summer Food Service Program, and Child and Adult Care Food Program.
This memorandum is meant to provide clarification and guidance on policies and procedures for donated food storage and distribution as they relate to product dating.