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.
Check out this easy-to-use menu planner and recipe booklet for Child and Adult Care Food Program operators who provide breakfast meals for children 3–18 years of age.
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.
The Whole Grain Resource for the National School Lunch and Breakfast Programs is a comprehensive guide to determine whether a grain product is whole grain-rich or can credit as enriched in school meals.
Program operators that provide snacks for children 3–18 years of age can get menu planning tips and recipes.
Learn more about providing meals and snacks for toddlers in the Child and Adult Care Food Program.
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.
An administrative review which refers to the Coordinated Review Effort is the initial comprehensive on-site evaluation by a state agency of a school food authority participating in the National School Lunch Program, and includes both critical and general areas of review.
This publication has been prepared for juice drink manufacturers. It contains directions for calculating the contribution that a juice drink or juice drink product makes toward meeting meal pattern requirements for the child nutrition programs. It also contains instructions on how to apply for and obtain approval of a label with a child nutrition (CN) statement.