Best Practices for Reducing Added Sugars at School Breakfast

English

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.

Availability

All are welcome to download these materials and make copies. To download the file, please right-click on the link and "save link as."

Ordering: Print copies are available in English. Child nutrition program operators may request printed copies of this resource, while supplies last.