2013

Fresh Fruit and Vegetable Bar Guide (PDF | 15.7 MB)

Iowa Team Nutrition.

An extensive guide for creating and maintaining a school produce bar.


School Meal Parent Campaign Resources (PDF | 7.37 MB)

Iowa Team Nutrition; University of Iowa.

Posters promoting the National School Lunch Program to parents.


Meeting the HealthierUS School Challenge: A Guide for Minnesota Schools

Minnesota Department of Education.

Series of presentations and handouts to train staff on applying for the HealthierUS School Challenge.


New School Cuisine cover New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (PDF | 22.91 MB)

Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont.

This cookbook was developed by Vermont school cooks and features 80 student-tested quantity recipes. Each recipe is in USDA format and includes a nutritional analysis and crediting information.


Bulletin Boards in a SNAP

Wyoming State Nutrition Action Plan (SNAP) Team.

These bulletin boards can be used in a variety of community settings to convey nutrition and physical activity messages. All the graphics, handouts, activities and background information are provided.


How Our Gardens Grow cover How Our Gardens Grow: Cultivating Nutrition and Learning Through Idaho School Gardens (PDF | 43 MB)

Idaho State Department of Education, Child Nutrition Programs.

The ten School Garden Grant sites featured in this booklet provide examples of ways to implement a school garden.


Expanding Farm to Childcare Webinar Expanding Farm to Childcare Webinar

Iowa Team Nutrition; Iowa State University Extension.

Covers a wide range of topics related to management of a farm to child care program.


Comfortable Cafeterias Webinar Comfortable Cafeterias Webinar

Iowa Team Nutrition.

Tips for proving an atmosphere that encourages students to select healthy foods choices. Webinar Slides and a Mealtime Philosophy Poster are also available.


Menus that Move: Cycle Menus and Recipes

Ohio Department of Education; Ohio State University.

Cycle menus for Fall, Winter, Spring, and Summer featuring local foods in season. Each season contains 5 weekly menus for grades K-8 and 9-12 with meal components and nutrient standards. Menus meet the Target 1 sodium levels. Resource also contains 50 standardized recipes that use USDA foods.