Menu Planning in the CACFP
Nov. 20-21, 2024 on Zoom
Get ready to become a menu planning expert with our Menu Planning Boot Camp! In just two days of training, you'll learn to understand CACFP menu requirements, how to select budget-friendly and accessible foods, and gain valuable insights from kitchen professionals. Discover tips and techniques to unlock your inner chef and elevate your meal planning skills. Provide nutritious and delicious meals for those in your care with newfound confidence and expertise.
Earn up to 12 Hours of CEUs
*Registration includes on-demand viewing through December 5, 2024.
Member Pricing:
$149 Early Registration
$199 Standard Registration (November 7-13)
$249 Late Registration (after November 13)
Non-Member Pricing:
$199 Early Registration
$249 Standard Registration (November 7-13)
$299 Late Registration (after November 13)
SCHEDULE
Wednesday, November 20
11:00 am - 11:30 am | Meal Pattern Basics
11:40 am - 12:40 pm | Menu Planning: Your Guide to Success
1:10 pm - 2:10 pm | Procuring Local Foods for Child Nutrition Programs
2:20 pm - 3:20 pm | Using the Food Buying Guide for Menu Development
3:30 pm - 4:30 pm | Best Practices for Budgeting for Meals & Snacks
Thursday, November 21
11:00 am - 12:00 pm | The Efficient Chef: Maximizing Your Kitchen Potential
12:10 pm - 1:10 pm | Plant-Forward Menus: A Guide to Successful Integration
1:40 pm - 2:40 pm | Adapting Menus for Special Diets
2:50 pm - 3:20 pm | Flavorful Cooking Using Herbs and Spices
3:30 pm - 4:00 pm | Menus on Your Mind? Ask Us Anything
MEET THE SPEAKERS
Valentina Cordero
Chef Specialist, Humane Society of the United States
Valentina's passion for cooking ignited at an early age, and she thrives on connecting with people through food. For the past decade, Valentina operated a vegan bakery, where she specialized in crafting delicious plant-based treats. Throughout her career, she has collaborated with various brands and restaurants, which has further enriched her culinary journey. Beyond her professional endeavors, Valentina finds joy in spending time in nature with her family and nurturing her love for plants , flowers & animals.
Melissa Daigle-Katz, MPH
Lead Program Analyst, USDA Food and Nutrition Service
Melissa supports schools and childcare organizations in growing strong farm to school programs. Before joining farm to school, Melissa worked in CACFP and SFSP policy and in SNAP, building accessibility for regular and disaster benefits. Melissa has a bachelor’s degree in clinical nutrition from the University of Texas Southwestern and a master’s degree in public health from the University of California Berkeley.
Brittany Gorman, MPH, RD, RDN
Nutritionist, USDA Food and Nutrition Service
Brittany is the project lead for the Food Buying Guide for Child Nutrition Programs (FBG) and works on technical assistance resources for program operators. She has over eight years of experience with CNP working in various roles at the local and federal level. She holds an MPH from the University of Massachusetts, Amherst.
Kate Jarvis
Senior Outreach Coordinator, Food Service Innovation, The Humane Society of the United States
Kate’s team collaborates with the largest food service management companies and institutions in the country to help them implement more healthy, sustainable, and inclusive plant-based meals. This has included some of the nation’s largest school districts, as well as leading K-12 Food Service Providers. Their work has been covered by national media, including The New York Times, Los Angeles Times, and CNN. She is a graduate of the University of California, Los Angeles.
Lisa Mack
President & CEO, National CACFP Sponsors Association
Lisa works with the Board of Directors to develop and implement the long-term operating plan to ensure the growth and success of the National CACFP Sponsors Association. Central to that plan is managing member relationships, resource and product development, training and conference programming, and partnership development. She has a BBA from Pace University.
Lissa Ong, MPH, RDN
Nutritionist, USDA Food and Nutrition Service
Lissa works within the Western Regional Office. Over her 19-year career with FNS, she has worked with the WIC and School Nutrition Programs. In the past five years, she has been the CACFP Nutritionist, Western Region’s Farm to CACFP point of contact, and a Program Officer for FY 21 Farm to School Grantees.
Isabel Ramos-Lebron, MS, RDN, LD
Nutrition Education Specialist, National CACFP Sponsors Association
Isabel develops nutrition education materials and provides informational webinars on nutrition to support stronger program operations. She has a strong background and passion in working with low-income communities of various cultural backgrounds, while working on graduate research projects and working in the nonprofit, food banking environment for eight years. Isabel has an MS in Nutritional Sciences and is a registered dietitian and nutritionist.
Kerry Riter
Director of Food Services, The Centers for Families and Children
Kerry has been in contractual food service positions for over 20 years. Her experience is rooted in catering, beginning with her role as the Director of Catering for Case Western Reserve University. In her current role, Kerry is responsible for providing healthy meals to seven child care centers, a residential home, several catering centers, as well as catering and meals for nonprofit health and wellness clients. Kerry holds a degree in business management from Ohio State University.
Jami Rokala, MS, RDN, LD, CLC, CMP, CCNP
Founder/Owner, Headwaters Nutrition Counseling
Jami has worked as a child nutrition professional for the state of North Dakota as a Child Nutrition Specialist and as Child Nutrition Manager for Head Starts/Early Head Starts and Migrant and Seasonal Head Starts throughout the state of MN and
ND. Currently, she contracts with Head Start agencies as the RDN and has a focus on 0-18-year-olds struggling with anxious, avoidant or selective eating and nutrition concerns. She is a graduate of the University of North Dakota.
Gregory Williams, CEC, MBA
Culinary Educator, San Antonio Food Bank
Chef Greg has served a variety of roles during his culinary career, from steward/dishwasher to the Chief Nutrition Officer for Meals on Wheels. At the Food Bank, he developed a 10-week training course that is certified by the Texas Workforce Commission and the American Culinary Federation. Chef Greg earned a BBA from the University of Texas at San Antonio and also holds an Associates in Culinary Arts and an MBA.
Kent Williamson
Food Service/CACFP Contract Manager, Children’s Aid New York City
Kent is a classically-trained chef and holds a degree in business management. For the past 20 years, he has dedicated his time to healthy food and nutrition for children. He owned a food service company operating school meals in New York and New Jersey before joining Children’s Aid of New York City. Kent has traveled extensively and learned the foods of many cultures.
PROGRAMMING
Wednesday, November 20
11:00 am - 11:30 am | Meal Pattern Basics
Centers, family child care homes, and after-school care play a critical role in serving nutritious foods to those they serve. The CACFP guides you on how to provide healthy meals using five meal components which make up the meal service requirements: grains, fruits, vegetables, meats/meat alternates, and milk. Learn when these are required and how they fit into the CACFP meal pattern.
Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
CEU: 0.5 | Specialty: 2
11:40 am - 12:40 pm | Menu Planning: Your Guide to Success
Do you love menu planning or are you unsure where to begin? Learn what to consider when developing a cycle menu or planning meals one week at a time. Receive new, easy recipe ideas that are sure to become favorites at your center or in your family child care home! Identify the differences between a cycle menu and weekly menu. Explore the step-by-step process of menu development, from concept ideation to finalization.
Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
CEU: 1.0 | Specialty: 2
1:10 pm - 2:10 pm | Procuring Local Foods for Child Nutrition Programs
From beef and bison in Montana to apples in Michigan and radishes in Rhode Island, local foods are on the menu for children across the country. Local procurement not only supports increasing economic opportunities for local farmers, but also helps child care institutions incorporate wholesome local foods into program meals and encourages children to make healthy food choices. Learn how local foods can meet meal pattern requirements, understand what is required when purchasing local foods, and get the resources you need for procuring them.
Presented by:
Melissa Daigle-Katz, MPH, USDA Food and Nutrition Service
Lissa Ong, MPH, RDN, USDA Food and Nutrition Service
CEU: 1.0 | Specialty: 3
2:20 pm - 3:20 pm | Using the Food Buying Guide for Menu Development
Unlock the full potential of the USDA's Food Buying Guide (FBG) for Child Nutrition Programs. Learn how to access the FBG, create an account, and utilize its tools to plan nutritious, compliant, and cost-effective meals. We'll guide you through the FBG yield tables, meal components, and selecting the right food items for your recipes. Don't miss this chance to streamline your meal planning and ensure dietary guidelines are met with ease!
Presented by: Brittany Gorman, MPH, RDN, USDA Food and Nutrition Service
CEU: 1.0 | Specialty: 3
3:30 pm - 4:30 pm | Best Practices for Budgeting for Meals & Snacks
Every penny counts at child care centers and family child care homes. Discover the secrets to stretching your CACFP budget without compromising on quality. Gain fun, practical tips on planning, purchasing, and preparing nutritious, high-quality meals that kids will love—all while staying within budget. Learn how to make the most of your resources and create delicious, healthy meals that are both budget-friendly and nutritious.
Presented by: Kerry Riter, The Centers
CEU: 1.0 | Specialty: 5
Thursday, November 21
11:00 am - 12:00 pm | The Efficient Chef: Maximizing Your Kitchen Potential
Discover strategies to optimize your kitchen workflow and unleash your inner chef! Learn effective cooking preparation techniques when using multiple kitchen appliances, ensuring smooth and efficient operations. Get time management skills to streamline your cooking process, reducing stress and increasing output. Expect practical tips and expert insights to help you maximize your kitchen efficiency.
Presented by: Gregory Williams, CEC, MBA, San Antonio Food Bank
CEU: 1.0 | Specialty: 2
12:10 pm - 1:10 pm | Plant-Forward Menus: A Guide to Successful Integration
There’s never been a better time to add more plant-based options to your program’s menu! Discover how to identify the health and environmental benefits of eating and serving plant-based foods. Learn how to source, prepare, and successfully market plant-based options. Get free resources to create more plant-forward menus.
Presented by:
Kate Jarvis, The Humane Society of the United States
Valentina Cordero, The Humane Society of the United States
CEU: 0.5 | Specialty: 2
1:40 pm - 2:40 pm | Adapting Menus for Special Diets
Are you wondering how to navigate food allergies and create safe meals for the children in your care while participating in the CACFP? Learn the differences between various types of special diets and how to prepare these foods to meet CACFP guidelines. Know what a meal modification is, how to serve modified meals, and how to navigate through meal modification scenarios.
Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
CEU: 1.0 | Specialty: 1
2:50 pm - 3:20 pm | Flavorful Cooking Using Herbs and Spices
Tired of using the same seasonings for your meals? Enhance your culinary skills and create delicious, nutritious meals using a variety of herbs and spices. Get creative and learn how to develop your own DIY seasoning blends and what food pairs well with certain herbs and spices. Receive new recipe ideas to add to your menu.
Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
CEU: 0.5 | Specialty: 1
3:30 pm - 4:00 pm | Menus on Your Mind? Ask Us Anything
Still have pressing questions about menu planning? Get your answers from the experts in our speed round of Q&A. We’ll address as many questions as possible, share essential resources, and equip you with all the tools you need to kickstart your menu planning journey.
Presented by:
Lisa Mack, National CACFP Sponsors Association
Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
Jami Rokala, MS, RDN, LD, CLC, CMP, CCNP, Headwaters Nutrition Counseling
CEU: 0.5 | Specialty: 2
ON DEMAND | Beyond Beginners: Next Level Menu Planning
Navigating the complexities of developing a CACFP menu can often be overwhelming and confusing. What crucial information should you include on the menu to be in compliance? Do you include ounce equivalency, serving size, or both? Moreover, are there specific documents you should maintain while planning your menu? Learn how to create menus stress-free while meeting CACFP requirements.
Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
CEU: 1.0 | Specialty: 2
ON DEMAND | How to Credit Recipes in the CACFP
Maybe you love to develop delicious recipes, or a parent has shared one of their family favorites, but you are not sure how to make it creditable in the CACFP. Learn key tips and methods on how to evaluate recipes to ensure they are #CACFPCreditable as we guide you through our recipe crediting worksheet.
Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
CEU: 1.0 | Specialty: 2
ON DEMAND | Crediting Recipes for Centers
Now that you’ve watched “Crediting Recipes in the CACFP,” we’ll go a step further and apply what we know about crediting recipes for centers. Learn how to evaluate and scaleup recipes while ensuring they are CACFP creditable. Become confident in developing your own #CACFPCreditable recipes to make and serve to those in your care.
Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
CEU: 1.0 | Specialty: 2
ON DEMAND | Culturally Receptive Meals
News flash! One of our little ones may be a new arrival from Afghanistan or a returnee in their second year with us whose parent(s) hail from Guatemala. Move over Sloppy Joe and Frittata, we want Lavash and Rellenitos too. What better way could there be to learn about other cultures than with food?
Presented by: Kent Williamson, Children's Aid New York City
CEU: 0.5 | Specialty: 1
Frequently Asked Questions
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