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 updated memorandum provides guidance to Indigenous communities on incorporating traditional Indigenous foods that meet CNP meal pattern requirements and includes an updated and expanded list of traditional Indigenous foods that credit the same as similar foods currently listed in the Food Buying Guide for child nutrition programs.
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.
Learn more about providing meals and snacks for toddlers.
This guide shows how to offer meat and meat alternates at school breakfast with menu planning ideas, crediting information, sample menus, and more.
A central resource outlining the USDA Professional Standards requirements for state and local school nutrition professionals.
The recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals were revised using updated yields from the Food Buying Guide for Child Nutrition Programs and using the 2005 Food Code for the Hazard Analysis Critical Control Points.