Free Webinars
Delivering Interactive In-Person Training
This webinar will spotlight interactive approaches used by the Maryland State Department of Education and the Texas Department of Agriculture to actively engage participants during in-person CACFP trainings.
Read MoreAdditional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi
The webinar provides an overview of the crediting updates resulting from the Request for Information and provides crediting technical assistance with hands-on practice specifically for tempeh and surimi.
Read MoreCrediting Coconut and Vegetable Noodles in CNPs
This webinar provides an overview of the crediting updates resulting from the Request for Information and provides crediting technical assistance with hands-on practice specifically for vegetable noodles and coconut.
Read MoreUsing the WIC List to Identify Creditable Foods in the CACFP
This webinar will focus on how CACFP operators can use the Women, Infants and Children (WIC) food list to find creditable cereals and whole grain-rich foods to serve as part of a reimbursable meal or snack.
Read MoreNavigating the Food Buying Guide Calculator
Learn about FBG Calculator, the new feature included with the Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool. The FBG Calculator is designed to create a shopping list to assist child nutrition program operators when ordering food for their programs. In this webinar, Team Nutrition also provided in-depth practice for using the calculator as well as highlighting the newly released training video. Participants can also experience the FBG Calculator on the FBG Mobile App. Program operators will be able to create and use their shopping list on-the-go.
This webinar is also available with Spanish subtitles.
Read MoreMoving Forward: Update on Food Crediting in CNPs with Guidance for Dried Meat Products
The webinar provides an overview of the crediting updates resulting from the Request for Information and provides crediting technical assistance with hands-on practice specifically for dried meat products.
Read MoreIdentifying Whole Grain-Rich in the CACFP, Part 2
This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus, with a focus on how to treat flour blends.
Read MoreCreative Online Learning Strategies to Engage Providers
State agency staff from Iowa, Massachusetts, and Nebraska will share experiences in developing and implementing online learning modules.
Read MoreIdentifying Whole Grain-Rich in the CACFP Using the Ingredient List
This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus.
Read MoreCoaching & Mentoring Using a Peer-to-Peer Model
This training will highlight effective training strategies used by the Kansas State Department of Education and resources from the Institute of Child Nutrition (ICN).
Read More