School Nutrition Professionals

CACFP Healthy Snacks (PDF | 1.14 MB)

North Dakota Department of Public Instruction.

This CACFP Healthy Snacks presentation was developed and taught using USDA Team Nutrition grant funds.


Child Nutrition Services Staff Training Resources

State of Washington Office of Superintendent of Public Instruction.


Presentations are available on the following topics:

  • Breakfast Meal Pattern Training
  • Meal Pattern Overview
  • Whole Grains
  • Vegetable Sub Groups
  • Offer vs. Serve
  • Offer vs. Serve Breakfast
  • Civil Rights

Smarter Lunchrooms: Ohio Project Summary 2013-2014 (PDF | 2.8 MB)

Ohio Department of Education; Office for Child Nutrition.

Goal one of the Smarter Lunchroom Project recruited partnerships with six Ohio universities to assist in the implementation of Smarter Lunchroom strategies and provide training developed by the Cornell Center for Behavioral Economics in Child Nutrition Programs. Goal two of the project collected evidence of effective Smarter Lunchroom strategies to assist with future trainings. Ohio’s Smarter Lunchroom Project began in January 2013 and was coordinated by the Ohio Department of Education – Office for Child Nutrition.


Pennsylvania Promising Practices in School Meals

Project PA.

These 28 promising practices describe unique activities that Pennsylvania schools have implemented to promote healthy food consumption among their students.


On, Wisconsin! Menus

Wisconsin Department of Public Instruction.

This complete menu resource includes breakfast and lunch cycle menus, creative recipes with new meal pattern crediting information, menu planning worksheets and production records, nutritional analysis, and 6 cents certification workbooks. Read tips before getting started then use resources based on grade group.


Wisconsin Wellness: Putting Policy into Practice (January 2014)

Wisconsin Department of Public Instruction.

This resource assists school districts in developing policies with information on required policy components, sample goals, and objectives. It can be used as a full document or reviewed by section. A webinar accompanies this toolkit.


Breakfast and Lunch Editable Signage

Wisconsin Department of Public Instruction.

This resource is editable signage schools can use to help students understand and recognize the components of a reimbursable meal.


Tracking Tools for Smart Snacks

Wisconsin Department of Public Instruction.

Three tools have been developed for SFAs to use for documentation of competitive foods and beverages as well as food fundraisers. Each tool is posted in an electronic and printer-friendly format.

  • Compliant Fundraiser Tracking Tool tracks food fundraisers that are compliant with Smart Snacks standards.
  • Exempt Fundraiser Tracking Tool tracks food fundraisers that do not need to meet Smart Snacks standards.
  • Smart Snacks Tracking Tool tracks competitive foods and beverages sold regularly by the food service department, school store, vending machines, etc.

  • Home Grown: Tastes of Wisconsin (August 2015)

    Wisconsin Department of Public Instruction.

    Home Grown: Tastes of Wisconsin is a local foods taste test and education program. Materials developed to support the program include a taste test guide, food service recipes, and parent and educator handouts.


    Chop! Chop! Cover Chop! Chop! Culinary Skills Videos

    University of Wisconsin-Madison: College of Agricultural and Life Sciences.

    These free training videos will help you and your school food service staff use more whole grains and fresh, local fruits and vegetables in your school meal program. Each video is approximately 10-15 minutes in length and will:

  • Introduce a culinary skill needed for cooking with whole grains or fresh produce
  • Introduce new recipes that can be incorporated into your menus to meet USDA meal pattern requirements
  • Provide valuable training that may be counted toward the USDA Professional Standards annual training requirements

  • Whipping up Wellness Cookbooks

    Wisconsin Department of Public Instruction

    Each year Wisconsin Team Nutrition hosts the Whipping Up Wellness, Wisconsin Student Chef Competition. The cookbooks feature entries from the competition. The 2013-2015 cookbooks can be downloaded here, as pdf files.


    CACFP Culinary Basics (PDF | 1.38 MB)

    North Dakota Department of Public Instruction.

    This CACFP Culinary Basics presentation was developed and taught using USDA Team Nutrition grant funds.


    Sizzling School Lunches: Indiana Cooks with Chef Cyndie (2013) (PDF | 11.2 MB)

    Indiana Department of Education. Office of School and Community Nutrition.

    A collection of recipes, each focused on a fruit or vegetable.


    Reduce Sodium in School Meals Reduce Sodium in School Meals (2011) (PDF | 412 KB)

    Indiana Department of Education.

    This two-page handout provides suggestions for limiting high-sodium foods, tips for modifying recipes that use high-sodium ingredients, and a chart of common seasonings to use in place of salt.


    Playbook for a Healthier School Environment

    Michigan Team Nutrition.

    Michigan Team Nutrition developed seven steps to create and maintain healthy school environments. Each step comes with plenty of resources, instructions, and ideas so schools can form healthy school environments.


    Healthy Kansas Plate Poster

    Kansas State Department of Education.

    Poster to assist Kansas schools in identifying a reimbursable meal, highlighting products grown in Kansas. Please review the instructions for use prior to using this resource.


    School Breakfast Program

    Connecticut State Department of Education.

    This page features program guidance and resources regarding school breakfast.


    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.


    Resources for School Nutrition Programs

    Connecticut State Department of Education.

    This page provides links to documents that may be useful when implementing various programs applicable to School Nutrition.


    Alaska Lunch Tray (PDF | 2.27 MB)

    Alaska Department of Education & Early Development.

    This document illustrates the food sources each part of Alaska produces for use in schools.


    Fresh Fruit and Vegetable Program Nutrition Education Tip Sheets (PDF | 1.6 MB)

    KSDE. Child Nutrition & Wellness.

    Tip sheets provide growing information, nutrition facts, and serving suggestions. Produce included: asparagus, avocado, blueberries, cantaloupe, cauliflower, kiwifruit, mango, peaches, pineapple, red pepper, spinach, and sugar snap peas.


    Chef Designed School Meals (2013)

    Idaho State Department of Education. Child Nutrition Programs.

    A two week cycle of school meals designed by a chef and dietitian and tested and approved by Idaho students. The menus have been planned to meet the new USDA Meal Pattern and use three to ten USDA Foods in each meal.

    Chef Designed School Breakfast Book (2013)
    Ten school meals (two week cycle) that were designed by a chef and registered dietitian that appeal to students and utilize a variety of USDA foods.
    Chef Designed School Lunch Book (2013)
    Eleven breakfast recipes designed by a culinary chef and registered dietitian that have been tested and approved by Idaho students using a wide variety of USDA foods.


    Pick a Better Snack (PABS) Fruit and Vegetable Fact Sheets

    Iowa Department of Public Health.

    Iowa’s Pick a better snack™ fact sheets provide nutrition facts, uses, varieties, origin, trivia, etc. for over 30 fruits and vegetables.


    Amazing Body Tour

    South Dakota Department of Education.

    Eleven videos educating K-5th graders on how the body uses food as the animated characters make a trip through the organs and other body systems.


    Hoosier Champions: School Nutrition and Activity Success Stories (2009) (PDF | 2.21 MB)

    Indiana Department of Education.

    Collection of nutrition activities and success stories from schools that implemented GameOn! The Ultimate Wellness Challenge.


    Nutrition Education

    Connecticut State Department of Education.

    This page links to many resources important for nutrition education, ranging from School Nutrition and Physical Activity Policies to Health and Achievement and School Wellness Policies.


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