The Whole Grain Resource for the National School Lunch and Breakfast Programs is a comprehensive guide to determine whether a grain product is whole grain-rich or can credit as enriched in school meals.
Student article with information about what’s in a school meal, who decides what’s on the menu, and how students can have a voice in the 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 guide shows school nutrition professionals how both scratch-made and commercially prepared smoothies can be offered as part of a reimbursable school meals.
The findings described in this webinar are based on two analyses. One that estimated the percentage of daily and weekly lunch menus that met the updated nutrition standards, and another that examined the nutritional quality of the lunches using the Healthy Eating Index-2010.
This webinar will focus on what markets and their partners need to know about incentives, different types of incentives they could offer, and what they would need to do to introduce an Incentive program at their market.
This four-page worksheet assists NSLP and SBP operators in planning menus that meet the preschool meal pattern.
This webinar will focus on what markets and their partners need to know about incentives, different types of incentives they could offer, and what they would need to do to introduce an incentive program at their market.
Annual reports to Congress describing the status and results of each HIP pilot from 2009-2012
SNAP HIP Symposium Panel Members October 16, 2008