FNS Documents & Resources

This training guide provides menu planning ideas, crediting information, sample menus, and more, to show school nutrition professionals how to offer meats and meat alternates at school breakfast. 

This training guide provides menu planning ideas, crediting tips, sample menus, and more to show school nutrition professionals how both scratch-made and commercially-prepared smoothies can be offered as part of a reimbursable school breakfast or lunch. 

Team Nutrition Cooks! is a series of cooking-based nutrition activities for out-of-school and afterschool programs, for children around ages 8 to 12 years old. 

In September 2016, FNS awarded Team Nutrition Training Grants to 14 state agencies that administer the USDA’s NSLP, SBP and CACFP. This TNTG cohort was different than previous cohorts because, for the first time, grantees were asked to outline a plan to evaluate some or all of the interventions they would implement with grant funding.

MyPlate illustrates the five food groups that are the building blocks for a healthy diet. Before you eat, think about what goes on your plate, in your cup, or in your bowl.