This training guide for school nutrition professionals presents how to identify sources of added sugars and ways to reduce added sugars in school breakfast meals.
The Crediting Handbook for the Child and Adult Care Food Program (CACFP) is a technical assistance resource designed to assist CACFP operators in planning menus that meet the USDA meal pattern requirements.
This guide shows how to offer meat and meat alternates at school breakfast with menu planning ideas, crediting information, sample menus, and more.
The purpose of the SNAP E&T Operations Handbook is to provide states and their partners a roadmap to building a SNAP E&T program that primarily uses third-party providers for the delivery of SNAP E&T services.
Summer sites play a valuable role in helping children learn, grow, and stay healthy. Check out the SFSP Nutrition Guide to learn how you plan and serve menus with a variety of nutrient-rich foods and beverages, and operate a safe and successful food service.