CACFP funds are provided to assist State agencies through grants and other means to initiate and maintain nonprofit food service Programs for eligible children and adult participants in nonresidential institutions that provide care. This Instruction establishes program standards, principles and guidelines for financial management.
Three time Olympian and Co-chair of the President's Council on Fitness, Sports & Nutrition talks about the benefits of a nutritious school breakfast. The School Breakfast Program includes healthier options starting Fall 2013 as a result of the Healthy Hunger-Free Kids Act passed by congress in 2010. USDA's Food and Nutrition Service is supporting schools as they make improvements school meals and other foods sold in schools.
Olympic gold medalist and record-setting track and field sprinter Allyson Felix, a member of the President's Council on Fitness, Sports and Nutrition, explains how school breakfast can help students energize their days. The School Breakfast Program includes healthier options starting Fall 2013 as a result of the Healthy Hunger-Free Kids Act passed by congress in 2010. USDA's Food and Nutrition Service is supporting schools as they make improvements to school meals and other foods sold in schools.
Once you get your new or expanded breakfast program up and running, it is important that you are able to measure progress with implementation as you move forward. This section of Implementation focuses on evaluating your program- what are your successes? Where can things be improved? The Measuring School Breakfast Success document provides several suggested data sources for finding this type of information out.
This module contains resources specifically targeted for the planning phase of implementation. Here is where you can assess your school’s potential ability to offer breakfast, barriers to overcome, and how to propose a breakfast program to other stakeholders.
This instruction is intended to clarify allowable variations to child nutrition program food components in order to meet religious needs among Jewish schools, institutions and sponsors.
This toolkit covers a range of practices that can be implemented at the local level as well as policies and procedures at the state level.
This Instruction is to establish the policy for distributing donated foods to camps participating in the Summer Food Service Program.
The rapid growth of multi-state sponsoring organizations over 'the past several years has presented administering agencies (both state agencies and Food and Nutrition Service regional offices) with new problems in reviewing and approving administrative budgets.