This training guide provides menu planning ideas, crediting tips, sample menus, and more to show school nutrition professionals how both scratch-made and commercially-prepared smoothies can be offered as part of a reimbursable school breakfast or lunch.
Esta guía de capacitación proporciona ideas para la planificación de menús, consejos de acreditación, ejemplos de menús y más para mostrarles a los profesionales de la nutrición escolar cómo se pueden ofrecer batidos tanto hechos en cocina escolar como preparados comercialmente como parte de un desayuno o almuerzo escolar reembolsable.
Team Nutrition Cooks! is a series of cooking-based nutrition activities for out-of-school and afterschool programs, for children around ages 8 to 12 years old.
This is a revision of a currently approved collection and the information collected is used to facilitate a communication network among organizations participating in the Child and Adult Care Food Program (CACFP) and schools participating in the National School Lunch Program (NSLP) and School Breakfast Program (SBP).
Under challenging circumstances during the COVID-19 pandemic, school communities have worked tirelessly to ensure children have access to meals.
The Guide to Professional Standards for School Nutrition Programs introduces training reward badges – a fun way to promote training and recognize staff who have completed their annual requirements.
The USDA Professional Standards Training Database allows school nutrition professionals to search for training that meets their learning needs. The website provides direct access to a wide range of free and low-cost trainings in a variety of formats.
A central resource outlining the USDA Professional Standards requirements for state and local school nutrition professionals.
The Food Buying Guide Interactive Web-based Tool allows you to easily search and navigate food yields, compare food yields, and create and save favorite foods lists.
Este recurso fue desarrollado para los programas de asistencia nutricional de FNS. Contiene cuatro páginas y brinda consejos sobre cómo preparar alimentos para reducir el riesgo de atragantamiento en los niños pequeños.