This video is from Lesson 1 of the CACFP Trainer’s Tools: Feeding Infants kit. It describes how CACFP meals and snacks support infant growth and development.
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 page includes links to all the household USDA Foods Product Information Sheets for the oils food group.
This memorandum rescinds and replaces SP 22-2019, CACFP 09-2019, SFSP 08-2019 Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the Child Nutrition Programs. This updated memorandum provides guidance on crediting coconut (including dried coconut), hominy, corn masa, and masa harina and clarifies how to identify popular products made from corn that can credit towards the grain requirements in the child nutrition programs, including the NSLP, SBP, CACFP and SFSP.
Perfect for young children and elementary schools! This set of colorful decals can promote healthy choices at meals.
Categorized by food type, the USDA Foods Product Information Sheets describe the items expected to be available for schools and institutions participating in the Child and Adult Care Food Program, the National School Lunch Program, the Summer Food Service Program, and other child nutrition programs.
This four-page worksheet assists NSLP and SBP operators in planning menus that meet the preschool meal pattern.
This webinar will focus on how CACFP operators can identify grain-based desserts, and use this knowledge to plan menus that meet program requirements.
The goal of the school meal programs is to provide nutritious meals to children during the school day. Children may receive breakfast and lunch at no cost to them if they are categorically eligible for free meals or if they qualify for free meals based on federal poverty guidelines. Sometimes, however, children who do not qualify based on these standards would like a breakfast or lunch, but do not have money in their account or in-hand to cover the cost of the meal at the time of the meal service.
This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus.