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.
This guide shows how to offer meat and meat alternates at school breakfast with menu planning ideas, crediting information, sample menus, and more.
This USDA Foods in disasters guidance manual contains important information for persons in FNS headquarters, FNS regional offices, and distributing agencies, which include state distributing agencies and Indian Tribal Organizations that are charged with the responsibility of providing USDA Foods to disaster relief organizations in the event of a disaster, emergency, or situation of distress.
A central resource outlining the USDA Professional Standards requirements for state and local school nutrition professionals.
The Fresh Fruit and Vegetable Program (FFVP) provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options.