Menu Planning Tools for School Food ServiceMeeting the Challenge Videos
Michigan Team Nutrition.
These videos illustrate how Michigan Child Nutrition professionals are meeting the New School Meal Regulations and the HealthierUS School Challenge (HUSSC) criteria. They include a Chef demonstrating recipes using whole grains, fruit, and vegetables. Each video focuses on one or more aspect of the New School Meal regulations and shares tips from Child Nutrition Professionals.
Best Practices Sharing Center
This collection is intended for School Food Authorities and State Agencies to share resources and tools they use to serve healthy menus that meet school meal regulations. A preset search for meal pattern resources is available.
Nutrition Standards for School Meals
Through the Healthy, Hunger-Free Kids Act championed by the First Lady and signed by President Obama, USDA made the first major changes in school meals in 15 years.
We Can Do This: Advice and Resources for Meeting the New Meal Pattern
School Nutrition Association.
This resource provides a summary of the new school meal guidelines and provides links to supporting resources where applicable.
Nutrition Foundations for Alaska School Meals: A Nutrition Guide for the National School Lunch Program and School Breakfast Program (PDF | 5.36 MB)
Alaska Department of Education & Early Development.
A guide for meeting the new school meal regulations.
Healthy Hunger-Free Kids Act Meal Pattern Calculator
Child Nutrition & Wellness, Kansas State Department of Education
Healthier Kansas Menus
Kansas State Department of Education. Child & Nutrition Wellness.
These breakfast and lunch menus meet the new menu pattern and the Exemplary Level nutrition requirements of the Kansas School Wellness Policy Model Guidelines. Nutrient analysis, recipes, preparation instructions, serving tips, production records and a purchasing guide are available for both the 4-week breakfast menu cycle and 6-week lunch menu cycles.
Menu Templates and Sample Menus
Florida Department of Agriculture and Consumer Services. Food, Nutrition and Wellness.
Practical Skills for Preparing Quality Meals: A Five Step Process
National Food Service Management Institute.
This resource uses the acronym PROUD to teach five key steps for preparing nutritious and delicious meals. Learn to: Plan food production, Review the Quality Scorecard and standardized recipe, Organize, Use the right culinary technique, and Deliver a quality product. The resource includes six lessons in an instructor's guide and participant's workbook, and six video lessons.
Meal Pattern Resources
Washington Office of Superintendent of Public Instruction.
A collection of resources on the new meal pattern, including printable mini-posters of the vegetable sub groups, planning tools and PowerPoint presentations designed to be used to train food service staff.
Menus that Move Cycle Menus
Ohio Department of Education; Ohio State University.
Menus that Move is a set of seasonal cycle menus to help schools serve tasty meals that fit within the United States Department of Agriculture’s (USDA) new meal guidelines. Each seasonal cycle menu contains five weekly menus that have been entered into the USDA Menu Certification Worksheet and meet both the required meal components and nutrient analysis.