Wisconsin

CACFP Menu Planning Guide (PDF | 1.54 MB)

Wisconsin Department of Public Instruction.

Meal planning guide for the CACFP, including information on the meal pattern, choking hazards and allergies, 16 weeks of menus, 120 CACFP-reimbursable recipes with nutritional information, and 8 shopping lists of items needed for every two-week menu cycle.


Got Veggies? Cover Got Veggies? A Youth Garden-Based Nutrition Education Curriculum (PDF | 11.7 MB)

Wisconsin Department of Health Services.

Garden-based nutrition education curriculum with 7 lesson plans aligned with Wisconsin academic standards. Recipes, tips, and quick lessons are also available.


Active Early: A Wisconsin Guide for Improving Childhood Physical Activity (PDF | 8.5 MB)

Wisconsin Department of Public Instruction.

A guide for improving physical activity in child care environments. Also available in Spanish (PDF | 11.48 MB).


Healthy Bites: A Wisconsin Guide for Improving Childhood Nutrition

Wisconsin Department of Public Instruction.

A guide for improving nutrition in the child care environment. Also available in Spanish (PDF | 20.29 MB).


Field Trip Meals (PDF | 377 KB)

Wisconsin Department of Public Instruction.

This resource provides tips and suggestions for providing reimbursable meals on school field trips, as well as several templates (DOC | 77 KB): Bag Meal Order Request Form, Bag Meal Packing Slip, List of Students Receiving Reimbursable Meals, and SOPs.


Got Dirt? Cover Got Dirt? A Garden Toolkit for Implementing Youth Gardens (PDF | 2.7 MB)

Wisconsin Department of Health Services.

The toolkit is designed to provide the basic steps of starting and maintaining a youth fruit and vegetable garden. Includes several examples of successful community, childcare, and school gardening projects in Wisconsin.


Guide for Reducing Salt and Other Sodium Containing Additives in School Meals (PDF | 68 KB)

Wisconsin Department of Public Instruction.

Provides tips for a variety of approaches to reducing sodium in meals, including menu planning, purchasing, preparation, and recipe modification. Included information about using salt substitutes.