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.
These resources are periodically updated to reflect changes to the CACFP and highlight new resources available for households.
The Crediting Handbook for the Child and Adult Care Food Program reflects the updated CACFP meal pattern requirements, which became effective October 2017.
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 At-Risk Afterschool Meals component of the Child and Adult Care Food Program offers federal funding to Afterschool Programs that serve a meal or snack to children in low-income areas.
This handbook specifically focuses on plans for institutions (independent centers and sponsoring organizations) to conduct organized and fiscally responsible operations of the CACFP management plans outline the institution’s policies and procedures for administering and monitoring its own operations and those of its sponsored facilities.
The CACFP helps institutions and facilities serve well-balanced, nutritious meals to the participants in their care and this handbook provides details for administering the CACFP.
A Child and Adult Care Food Program handbook.