The CACFP Halftime: Thirty on Thursdays webinar series is a set of interactive, skills-building webinars that focus on hot topics related to the updated Child and Adult Care Food Program meal patterns. This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus, with a focus on how to treat flour blends.
La serie Medio tiempo del CACFP: treinta los jueves es un conjunto de seminarios web interactivos que desarrollan habilidades y se centran en temas de interés relacionados con los patrones de comidas actualizados del Programa de Alimentos para el Cuidado de Niños y Adultos (CACFP, por sus siglas en inglés). Este seminario web se enfoca en cómo los operadores del CACFP pueden usar la lista de ingredientes de un alimento para identificar alimentos ricos en grano integral para sus menús, incluyendo cómo tratar las mezclas de harinas.
SNAP E&T Success Stories is a four-part series that highlights successful outcomes from SNAP E&T program participants. This video features participants who are working toward economic self-sufficiency through the SNAP E&T program. For more information about SNAP E&T, visit www.fns.usda.gov.
SNAP E&T Success Stories is a four-part series that highlights successful outcomes from SNAP E&T program participants. This video highlights how states can help SNAP participants become self-sufficient by tailoring the SNAP E&T program to meet the unique needs of SNAP participants.
SNAP E&T Success Stories is a four-part series that highlights successful outcomes from SNAP E&T program participants. This video highlights how the SNAP E&T program can use state and community partnership to build strong programs that improve the lives of SNAP participants.
SNAP E&T Success Stories is a four-part series that highlights successful outcomes from SNAP E&T program participants. This video highlights how the SNAP E&T program can improve the lives of participants while also improving the local economy.
Kids eat more fruits and vegetables, when more fruits and vegetables are offered. A recent Harvard study reported that, under the updated standards for school meals, kids are now eating 16 percent more vegetables and 23 percent more fruit at lunch. During School Year 2014-2015, schools will start to offer more fruits at breakfast. Find information below on how your school can meet meal pattern requirements in ways that boost student acceptance of fruit and vegetable offerings.
Schools are an important player in overall national efforts to reduce the amount of salt that people eat. As such, schools participating in the National School Lunch and School Breakfast Programs will continue to reduce the amount of salt in meals by choosing lower sodium versions of foods and flavoring foods with spices and herbs. See the resources below for information about sodium limits in school meals and guidance on selecting and preparing foods with less sodium.
This webinar highlighted web-based training methodologies, interactive learning strategies, knowledge assessments and best practices.
This webinar recording provides more information on CSFP food package changes and how to adjust direct shipment ordering to prepare for implementation starting this November 2019. FNS reviewed products that will be phased out, new material codes (pack sizes) that will be added to the catalog as well as anticipated new product offerings. FNS discussed catalog availability and ordering deadlines and how to anticipate direct ship needs for the new guide rate.