This webinar describes the methods used to estimate plate waste in school lunches and breakfasts, and it focuses on the methods used to estimate the percentage of available foods, calories, and nutrients that were wasted.
This webinar describes the methods used to examine students’ dietary intakes
This webinar describes the methods used to estimate the cost of producing reimbursable school meals in the National School Lunch Program and School Breakfast Program
This webinar, the first in a series of webinars on the methods used in the School Nutrition and Meal Cost Study, provides an overview of the study’s design and implementation.
Attachment 7 Provisions 2 & 3 Grants Technical Proposal Requirements
School food authorities should include a copy of the label from the purchased product package in addition to the following information on letterhead signed by an official company representative.
Formulation Statement for Documenting Grains in School Meals
Letter to Parent/Guardian. Waiver of Meal Benefit Form Information.
This guidance replaces the 2004 edition of the Offer versus Serve in the School Nutrition Programs Resource Guide. In addition, please note that this guidance will be revised for School Year 2014-15 and beyond to reflect newly implemented meal pattern requirements as they are phased in.