SUN Meals
Text "Summer Meals" to 914-342-7744 or call 866-348-6479
SFSP State Office Contact Information
SFSP Waivers & Key Flexibilities
USDA has issued nationwide waivers to ensure that our most vulnerable populations have access to food during the COVID-19 pandemic. This waiver allows Summer Food Service Program operations to continue through end of school year 2020-2021.
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“1 in 5 children in our service area are not getting the nutritious food they need. When kids don’t have what they need, emotional and learning needs suffer.”
Learn how they are combatting food insecurity in their neighborhood.
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Accomodating Disabilities in the CACFP and SFSP
This is a summary of the Policy Memorandum on Modifications to Accommodate Disabilities in the CACFP and SFSP.
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USDA and State Agencies
USDA Food & Nutrition Services
Mission Statement: Reduce hunger and food insecurity in partnership with cooperating organizations by providing children and needy people access to food, a healthful diet, and nutrition education in a manner that supports American agriculture.
USDA FNS Child & Adult Care Food Program
Headquartered in Alexandria, Virginia
Postal Service mailing address is:
Food & Nutrition Service
Child Nutrition Programs
Braddock Metro Center II
1320 Braddock Place
Alexandria, VA 22314
Phone: 703-305-2062
SFSP State Office Contact Information
Specialty 1. Nutrition
Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. The CACFP strives to teach lifelong healthy habits, decreasing obesity and increasing physical activity.
10 Tips for Successful Taste Tests with Young Children
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
We all know that if children have the opportunity to prepare and taste new foods, they are more likely to eat them. What does research tell us about how to introduce new foods and which healthy foods to focus on? Learn the top ten tips and tricks for getting kids to love their veggies.
Presented by:
Erin Croom, MS, Small Bites Adventure Club
Wande Okunoren-Meadows, CMP, CCNP, Little Ones Learning Center
Adding Whole Grains to Your Menu
Thirty on Thursday presented June 21, 2018 | 0.5 hours credited CEUs
This webinar focuses on how to offer whole grains at CACFP sites.
Presented by:
USDA Team Nutrition
Additional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi
Be in the Know presented June 13, 2019 | 0.5 hours credited CEUs
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.
Presented by:
USDA Team Nutrition
Baking Whole Grain-Rich Foods
Saturday Summit presented October 16, 2021 | 1 hour credited CEUs
Whole grain-rich baking can be a signature part of your program that benefits menus, snacks, and acceptance while also helping your bottom-line. Learn how to choose a few signature favorite foods and align them with baking activities to involve children and parents in the science, literacy, art, food safety and math to boost benefits beyond the plate. Take home whole grain-rich baking resources.
Presented by:
Sharon Davis
Big City Impact on Kids' Menus
Shop Talk presented September 24, 2020 | 0.5 hours credited CEUs
Move over, brown rice, and hello, freekeh and tri-color quinoa. Variety is good, but kids still need to eat all of their brown rice, veggies and good proteins. We'll talk about how to balance trends and still be healthy and compliant.
Presented by:
Children's Aid
Kent K. Williamson
Beth Bainbridge, RD
Witney Reuling, MA
Adria Cruz, MPA
Cynthia Pacheco, BA
Brunch for Lunch
CACFP University presented May 26, 2022 | .5 hour credited CEUs
Looking for new ideas for your CACFP lunch menu? Why not try brunch for lunch?! Hear about endless possibilities when combining breakfast food favorites and lunch classics. Learn how to navigate brunch related food components in the CACFP and get recipe ideas to use in your child care centers, day care homes, and adult day care centers.
Presented by:
Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
CACFP 101
National Child Nutrition Conference presented April 20, 2022 | 1 hour credited CEUs
You're new-ish to food programs,working in it daily, and you've got the big picture. It's been one or two years since you've started working in CACFP or SFSP, so concepts aren't new or foreign to you, but you'd love to really explore the important areas with your peers. Attend this structured learning institute to review the meal patterns, discuss basic program administration and get a requirements refresher while also sharing in some table talk.
Presented by:
Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
CACFP Portable Picnics
CACFP University presented July 14, 2022 | .5 hour credited CEUs
Presented by:
Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
Choose Breakfast Cereals That Are Lower in Added Sugars
Thirty on Thursday presented October 19, 2017 | 0.5 hours credited CEUs
This webinar walks the audience through Team Nutrition’s “How to Choose Breakfast Cereals Lower in Added Sugars” training worksheet and lets audience look at various cereals to see if they meet meal pattern requirements.
Presented by:
USDA Team Nutrition
Choose Yogurts That Are Lower in Added Sugars
Thirty on Thursday presented November 16, 2017 | 0.5 hours credited CEUs
This webinar walks the audience through Team Nutrition’s “Choose Yogurts That Are Lower in Added Sugars” training worksheet and lets audience look at various yogurts to see if they meet meal pattern requirements.
Presented by:
USDA Team Nutrition
CN Labeling Program: Update for Industry
Be in the Know presented September 11, 2019 | 1 hour credited CEUs
The webinar will provide an overview of the CN Labeling Program with crediting updates resulting from the Final Rule: Child Nutrition Program Flexibilities for Milk, Whole Grains, and Sodium Requirements and the Request for Information, in addition to crediting technical assistance specifically for the CN Labeling program.
Presented by:
USDA Team Nutrition
CN Labels & Product Formulation Statements: Hands-on Practice
Saturday Summit presented October 3, 2020 | 1 hour credited CEUs
When should you request a CN Label or PFS? Is the crediting documentation for your product acceptable? Get clarity on common issues related to inaccurate or misleading product documentation. USDA will provide guidance on accepting documentation for meal pattern requirements and share sample Product Formulation Statements and CN Labels. Learn how to assess crediting documentation using sample CN Labels and Product Formulation Statements.
Presented by:
Nutrition and Technical Assistance Branch USDA Food and Nutrition Service
Kaushalya Heendeniya, MS, RD
Anne Garceau, MS, RDN
Continuing Quality Improvement Plans (CQI)
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
Should nutrition be a CQI plan within your Head Start program? Yes! Learn what a CQI plan is and why having a CQI plan goal of decreasing your students BMI is important for your program. Get steps on how to create the right nutrition assessment and how Farm to Early Care implementation can play a vital role in decreasing your students’ BMI.
Presented by:
Jami Lee-Rokala, MS, LN, CCNP, Tri-Valley Opportunity Council, Inc.
Creditable Meals in the CACFP: Be in the Know
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Get hands-on experience to successfully meet the CACFP meal pattern requirements with newly released or updated tools that can help you credit, purchase, and serve meals to program participants. Take a deep-dive into newly creditable foods in the CACFP and learn about the Crediting Handbook for the CACFP. Download the Food Buying Guide mobile app before attending the workshop.
Presented by:
USDA Food and Nutrition Service Staff
Bethany Showell, MPA
Heidi Bishop
Crediting Basics and Beyond: An In-Depth Look at the Crediting Handbook for the CACFP
National Child Nutrition Conference presented April 19, 2022 | 1 hour credited CEUs
Join the USDA for this interactive session on the new Crediting Handbook for CACFP. We will review the ins and outs of each of the five required meal components, discuss both creditable and non-creditable food items, and engage the audience in hands-on crediting exercises. You won’t want to miss it!
Presented by USDA Food and Nutrition Service
Sheldon Gordon, MS, RDN
Rebecca MacIsaac, MS, RD
Kaushalya Heendeniya, MS, RD
Crediting Coconut and Vegetable Noodles in CNPs
Be in the Know presented May 22, 2019 | 0.5 hours credited CEUs
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.
Presented by:
USDA Team Nutrition
Crediting Popcorn, Hominy Corn Masa and Masa Harina in CNPs
Be in the Know presented October 11, 2019 | 0.5 hours credited CEUs
The webinar provides an overview of the crediting updates resulting from the Request for Information for these foods and provide crediting technical assistance with hands-on practice specifically for Popcorn, Hominy, Corn Masa, and Masa Harina.
Presented by:
USDA Team Nutrition
Crediting Store-Bought Combination Baby Foods in the CACFP
Thirty on Thursday presented March 18, 2021 | 0.5 hours credited CEUs
This webinar will show CACFP operators how to identify store-bought combination baby foods that may be served at reimbursable meals and snacks to infants. Attendees will have a chance to submit questions to the presenters and check their knowledge through interactive polling questions.
Presented by:
USDA Team Nutrition
Cultivating Cultural Awareness Through Food
Saturday Summit presented October 3, 2020 | 1 hour credited CEUs
Americans of diverse racial and ethnic backgrounds are disproportionately affected by many chronic diseases, highlighting the need for more inclusive dietary messaging. Explore cultural models of healthy eating from around the world, with practical tips, insight, and recipes for diverse populations, with a special focus on Gen Z, and a cooking demonstration.
Presented by:
Sara Baer-Sinnott, MA, Oldways)
Coleen Donnelly, Higher Education InHarvest
Cultural Sensitivity & Humility in Head Start
Virtual National Child Nutritition Conference presented April 20, 2021 | 1 hour credited CEUs
Learn practical skills to building cultural competence in working with Head Start families, with a special focus on meal planning for diverse cultures and being sensitive to the needs and challenges of children from diverse cultural backgrounds.
Presented by:
Salome Pemberton, MPH, RD, CDN, NY Enrichment Group
Digestible Bites: Modifying Food for Special Diets
National Child Nutrition Conference presented April 21, 2022 | 1 hour credited CEUs
Learn the differences between various types of mechanical diets and how to prepare these foods to meet CACFP guidelines.
Presented by:
Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association
Eat. Create. Cultivate. Fun with Food Through Positive Mealtime Experiences
National Child Nutrition Conference presented April 21, 2022 | 1 hour credited CEUs
Come learn ideas and tools providers can use to implement positive mealtimes. Topics include Smarter Mealtimes, examining picky eater’s behaviors while identifying tips for creating adventurous eaters and engaging child participation in the kitchen. Leave with strategies, recipes and activities that engage children of any age!
Presented by:
Kate Abernathy, CCNP, CMP, LDN, MS, RDN, Providers Choice
Extending CACFP Beyond the Classroom
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Creating healthy eating patterns in the classroom is only one part of the equation: parents and home environments are the other. Learn about the important role parents play in the development of a child’s feeding patterns and how to increase parent awareness and engagement of CACFP best practices.
Presented by:
Leah Galitzdorfer, RDN, CCNP, NY Enrichment Group
Farm to Keiki: Healthy Eating Habits Take Root Early
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
Farm to early care and education can help foster children’s learning and exposure to new foods and is a fun way to make education and exploration come alive. Discover how simple nutrition education activities get children excited about new foods, hear about best practices and stories of how it can empower children, families, and providers, and learn how to create a year-long program that teaches children about nutrition, gardening, cooking and nature.
Presented by:
Robert Ek, MA, USDA Food and Nutrition Service
Lissa Y. Ong, MPH, RDN, USDA Food and Nutrition Service
Abbie Chaddick, MS, RD, RDN, Evidence Based Eaters
Tiana Kamen, MS, Farm to Keiki
Farm to Table: Fresh Foods & Garden Tools
Shop Talk presented October 22, 2020 | 0.5 hours credited CEUs
Introducing children to fruits and veggies early has long-term, positive impacts on health, wellness and social and emotional skills. We're sharing resources to engage kids with fresh foods and garden tools.
Presented by:
Lacy Stephens, National Farm to School Network
Shironda Brown, Center for Environmental Farming Systems
Lynn Policastro, Wake County Start Smart
Shannon Holbrook, Quality Care for Children
Brittany Martens, Colorado Department of Public Health & Environment
Feeding Infants Guide Explored
Shop Talk presented October 1, 2020 | 0.5 hours credited CEUs
We'll talk about how to use this USDA guide to make the most impact for infants.
Presented by:
Anjelica Terry, MS,
Texas Education Service Center Region 4
Marlene Herrera, Texas Education Service Center Region 4
Veronica Howard, Texas Education Service Center Region 4
Simon Orjiako, Gulf Coast Community Services Association
Feeding Infants: 0-5 Months
Thirty on Thursday presented July 19, 2018 | 0.5 hours credited CEUs
This webinar focuses on how the Child and Adult Care Food Program (CACFP) infant meal pattern supports infant growth and development for babies ages birth through 5 months.
Presented by:
USDA Team Nutrition
Feeding Infants: Starting with Solids
Thirty on Thursday presented September 20, 2018 | 0.5 hours credited CEUs
This webinar focuses on how the CACFP infant meal pattern supports infant growth and development for babies ages 6 through 11 months. The webinar includes information on developmental readiness and feeding infants solid foods in the CACFP.
Presented by:
USDA Team Nutrition
Feeding Infants: What, When, and How
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Infancy is a critical period when children develop taste preferences and habits that last a lifetime. What, when and how we feed babies can impact their overall development and relationship with food. We will cover CACFP meal patterns for infants, infant feeding best practices and provide healthy, inexpensive ideas for planning your infant meals.
Presented by:
Monica Griffin, MS, RD, LD, Children's Healthcare of Atlanta
Diana Myers, MS, RD, LD, Bright from the Start: GA Department of Early Care and Learning
Fiber, Grains, Nutrition and Immunity
Virtual National Child Nutritition Conference presented April 20, 2021 | 1 hour credited CEUs
Diets that contain all the food groups in their right balance together and include the right mix and types of whole and refined grain foods provide key nutrients known to bolster immunity. Hear about the many ‘players’ of the immune system, learn why aging and underlying conditions such as obesity, diabetes, and gut dysbiosis increase vulnerability to the COVID-19 virus, and discover how grain components can be important for building a strong immune system.
Presented by:
Julie Miller-Jones, PhD, CNS, CFS, Grains Food Foundation
Food Allergies & Special Diets
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Learn how to identify the top 8 sources of food allergens, recognize the difference between a food allergy and food intolerance, understand documentation requirements for CACFP claims, discover how to properly prepare an allergen safe meal, and develop menus that accommodate food allergies and special diets.
Presented by:
Salome Pemberton, RDN, CCNP, CDN, NY Enrichment Group
Get Kids Moving! Best Practices & Ideas for Physical Activities
Virtual National Child Nutrition Conference presented April 20, 2021 | 1 hour credited CEUs
Learn why physical activity and nutrition are important topics for children and how to integrate these into every day learning opportunities. We’ll share best practices for, and look at the importance of, developing an action plan to incorporate physical activities into your program.
Presented by:
Rebekah Duchette, RN, BSN, Nemours Children's Healthy System
Tracy Cheney, MEd, Three Cheers Consulting
Giving Thanks: Turkey Talk & More
Presented November 10 & 11, 2021 | 0.5 hour credited CEUs
Want to know what a #CACFPCreditable meal looks like for Thanksgiving? Let's talk turkey and more! Not serving turkey? We'll cover meat alternates you can menu plan, favorite sides and whole grain-rich ideas.
Presented by:
National CACFP Sponsors Association
Grain-Based Desserts in the CACFP
Thirty on Thursday presented November 15, 2019 | 0.5 hours credited CEUs
This webinar will focus on how Child and Adult Care Food Program (CACFP) operators can identify grain-based desserts, and use this knowledge to plan menus that meet program requirements.
Presented by:
USDA Team Nutrition
Grain Ounce Equivalents Tools for CACFP Operators
Thirty on Thursday presented March 14, 2022 | 0.5 hours credited CEUs
This webinar highlighted resources, training materials, and frequently asked questions related to using ounce equivalents for grains.
Presented by:
USDA Team Nutrition
Head Start: From the Kitchen to the Classroom
Training Academy presented October 27, 2020 | 4 hours credited CEUs
Head Start sites have been practicing family-style meal service for years. Have you tried family-style cooking with kids? This is a practical session with action items that you can learn to do at your site. Look at how to make and eat healthy kid-friendly recipes, work through how to make kid recipe cardscharts, and hear from a nutritionist on healthy kid-friendly recipes.
Presented by:
Rhonda Kobylecky, CMP, CCNP,Acelero Learning
Jami Lee, LN, CCNP, CFPM, CLC, Tri-Valley Opportunity Council
Marcia Wileczek, CMP, CCNP, Novick Childcare Solutions
Sheila Tomkins-Hess, ECE Professional
Healthy Eating for Families
Shop Talk presented November 12, 2020 | 0.5 hours credited CEUs
Looking for ideas to help promote health and nutrition to the families you serve? We'll share tips for promoting healthy eating through meal planning.
Presented by:
Kennesaw State University
Dr. Raynice Jean-Sigur, MS, PhD
Dr. Douglas Bell
Dr. Debra Coffey
Professor Monique Johnson
Healthy Eating from Head to Toe
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Discover foods that benefit and impact different parts of the human body with new ways and ideas to serve these foods in Child Nutrition Programs. Review and discuss CACFP nutrition program updates including tools to calculate ounce equivalents. Leave with resources to train this workshop to program participants.
Presented by:
Kate Abernathy, MS, RD, LD, CCNP, Providers Choice
How to Support Breastfeeding in the CACFP
Thirty on Thursday presented August 16, 2018 | 0.5 hours credited CEUs
This webinar focuses on how child care centers and family child care homes that participate in the CACFP can support breastfeeding.
Presented by:
USDA Team Nutrition
Identifying Whole Grain-Rich in the CACFP Using the Ingredient List
Thirty on Thursday presented October 18, 2018 | 0.5 hours credited CEUs
This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus.
Presented by:
USDA Team Nutrition
Identifying Whole Grain-Rich in the CACFP
CACFP University presented June 24, 2020 | 1 hour credited CEUs
Serving whole grain-rich (WGR) grains is an important element of the meal pattern. Learn how to identify which product meet the whole grain-rich regulations. Trainers can use this workshops to support CACFP participants.
Presented by:
National CACFP Sponsors Association
Identifying Whole Grain-Rich in the CACFP, Part 2
Thirty on Thursday presented March 21, 2019 | 0.5 hours credited CEUs
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.
Presented by:
USDA Team Nutrition
In-Grained: Easy Tools to Determine Serving Amounts
Thirty on Thursday presented November 14, 2019 | 0.5 hours credited CEUs
This webinar focuses on tools that can be used to determine how much of a grain item is needed to meet CACFP meal pattern requirements.
Presented by:
USDA Team Nutrition
Introducing Healthy Foods with Fun, Interactive Learning
Virtual Summit presented September 16, 2021 | 1 hour credited CEUs
Eating patterns that are adopted during childhood affect health across a lifespan. Learn new ways to introduce healthy and nutritious food choices to children participating in CACFP through fun and interactive learning activities.
Presented by:
Deborah Gillison-Wilson, CMP, CCNP
Amanda Dyes, CCNP
Shelby Beverly, MSA, CCNP
Make Every Bite Count with the Dietary Guidelines, 2020-2025
Virtual National Child Nutritition Conference presented April 20, 2021 | 1 hour credited CEUs
Learn more about USDA’s recently released Dietary Guidelines for Americans, 2020-2025 – our nation’s leading nutrition advice to help all Americans lead healthier lives. For the first time, the Dietary Guidelines includes specific recommendations for all life stages including infants and toddlers. Find out how to implement the Guidelines into your program.
Presented by:
Jackie Haven, MS, RD, USDA FNS Center for Nutrition Policy and Promotion
Claire Brown, MS, MPH, RD, USDA FNS Center for Nutrition Policy and Promotion
Mealtimes with Toddlers
Thirty on Thursday presented June 18, 2020 | 0.5 hours credited CEUs
This webinar will include practical tips for how CACFP operators can meet meal pattern requirements while addressing a toddler’s developmental needs.
Presented by:
USDA Team Nutrition
Methods for Healthy Cooking
Thirty on Thursday presented May 17, 2018 | 0.5 hours credited CEUs
This webinar focuses on cooking nutritious meals and snacks in the CACFP, using methods such as roasting, baking, steaming, sautéing, stir-frying, grilling and more.
Presented by:
USDA Team Nutrition
Movement and Fun: Learn Ways to Promote Active Play with Infants and Toddlers
Saturday Summit presented October 16, 2021 | 1 hour credited CEUs
Learn fun, developmentally appropriate physical activities to play with infants and toddlers in CACFP child care homes and centers and Early Head Start classrooms. Consider the many benefits of physical activity and how these activities help meet recommended best practices. View demonstrations and videos of these activities so you can apply these ideas in your own trainings.
Presented by:
Diane H. Craft, PhD
Moving Forward: Update on Food Crediting in CNPs with Guidance for Dried Meat Products
Be in the Know presented May 13, 2019 | 0.5 hours credited CEUs
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.
Presented by:
USDA Team Nutrition
Nutrition and the Brain
Saturday Summit presented October 3, 2020 | 1 hour credited CEUs
Learn about the vital role of nutrition and brain development. Understand specific nutrients essential for brain development and approaches to ensure adequate intake. Examine how hunger impacts physical growth and academic performance as well as the importance of embedding evidenced-based nutrition education as a strategy to improve nutritional status.
Presented by:
Ashley Roth, MS, RDN, Common Threads
Planning Developmentally Appropriate Menus
Saturday Summit presented October 16, 2021 | 1 hour credited CEUs
Menus are not "one size fits all"! In this session, we will review feeding skills and milestones, and present strategies for planning menus that meet children's developmental needs from 0-5 years. Participants will learn tips and tricks that prevent picky eating habits and will review common choking hazards to avoid for young children.
Presented by:
Monica Griffin, MS, RD
Prep to Plate: CACFP Portion Sizes
Saturday Summit presented October 3, 2020 | 1 hour credited CEUs
CACFP portioning can be confusing on paper, and in practice many more questions come up. See correct portion sizes illustrated and get answers to common real-world portioning and service questions. Get tips for the kitchen and find out what tools help compliance and reduce food waste.
Presented by:
Novick Childcare Solutions
Caitlin Boland, RD, LDN
Tracie Mercado, CCHC, CCHA, HSC
Preventing Picky Eating Through Responsive Feeding
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Providing the food is only half the battle! Responsive feeding practices help prevent picking eating, and create a positive mealtime environment. Learn key feeding practices that prevent picky eating and get examples for incorporating responsive feeding into your mealtime observations.
Presented by:
Monica Griffin, MS, RD, Children's Healthcare of Atlanta
Serving Adult Participants in the CACFP
Thirty on Thursday presented May 5, 2022 | 0.5 hours credited CEUs
The CACFP Halftime: Thirty on Thursdays webinar series is a set of interactive, skills-building webinars that focus on hot topics related to the updated Child and Adult Care Food Program (CACFP) meal patterns. This webinar shows CACFP operators how to plan and prepare reimbursable meals and snacks for adult participants.
Presented by:
USDA Team Nutrition
Serving Adults in the CACFP: Meal Patterns, Nutrition and Resources
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Serving adults in the CACFP is more than just increasing the portion size of the meal pattern requirements. Learn about allowable substitutions, get insight into senior nutrition and healthy, and discover the wealth of resources available for free about food, nutrition, and physical activities for older adults.
Presented by:
Colleen Sideck, MPH, RDN, USDA National Agricultral Library
Carolina Martinez, MS, RD, USDA Food and Nutrition Service
Alix Pasillas, CMP, CCNP, Food for Kids, Inc.
Serving Cold Lunches
CACFP University presented July 13, 2020 | 1 hour credited CEUs
Cold lunches can be fun and may be a necessity if you are planning a picnic or field trip. In addition to meal pattern requirements, prep time, and cost, overall appearance matters when menu planning cold lunches. We'll review favorite cold lunch menus and determine if it's cost effective and desirable for children.
Presented by:
National CACFP Sponsors Association
Serving Healthy Meals in the CACFP
CACFP University presented March 16, 2020 | 1 hour credited CEUs
Learn how to menu plan with tips from our friends at the Sesame Street Workshop and discover why serving healthy meals is crucial for children ages 0-5.
Presented by:
National CACFP Sponsors Association
Serving Meat & Meat Alternates at Breakfast
Thirty on Thursday presented March 15, 2018 | 0.5 hours credited CEUs
This webinar focuses on the option to serve meat and meat alternates in place of grains at breakfast up to three times per week for those following CACFP and preschool meal patterns.
Presented by:
USDA Team Nutrition
Serving Milk in the CACFP
Thirty on Thursday presented January 18, 2018 | 0.5 hours credited CEUs
This webinar walks the audience through Team Nutrition’s “Serving Milk in the CACFP” training worksheet and lets audience select milk for various age groups to meet meal pattern requirements.
Presented by:
USDA Team Nutrition
Serving Snacks in the CACFP
Thirty on Thursday presented September 23, 2021 | 0.5 hours credited CEUs
This webinar will show CACFP operators how to plan and prepare snacks for children and adults in their care
Presented by:
USDA Team Nutrition
Serving Vegetables in the CACFP
Thirty on Thursday presented July 18, 2019 | 0.5 hours credited CEUs
This webinar will focus on creative and appealing ways to offer vegetables at meals and snacks in the CACFP.
Presented by:
USDA Team Nutrition
USDA National Breastfeeding Promotion and Support Campaign for Millennial WIC Moms
Virtual National Child Nutritition Conference presented April 22, 2021 | .5 hour credited CEUs
Get an overview of USDA’s campaign, which supports breastfeeding moms with comprehensive, current and culturally appropriate messaging, materials, and a website. Campaign goals encourage initiation and continuation of breastfeeding; increase knowledge and ability to breastfeed; increase referrals to WIC; and provide technical assistance in the promotion of breastfeeding.
Presented by USDA Food and Nutrition Service:
Valery Soto, MS, RDN, CLC
Olivia Newman, MPH, RD
Using the Nutrition Facts Label in the CACFP
Thirty on Thursday presented January 21, 2021 | 0.5 hours credited CEUs
This webinar shows Child and Adult Care Food Program (CACFP) operators how to use the Nutrition Facts label to identify items that may be served at reimbursable meals and snacks.
Presented by:
USDA Team Nutrition
Using the WIC List to Identify Creditable Foods in the CACFP
Thirty on Thursday presented May 16, 2019 | 0.5 hours credited CEUs
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.
Presented by:
USDA Team Nutrition
Water, Water, Everywhere
CACFP University presented June 28, 2022 | 0.5 hours credited CEUs
Learn about how to keep children and adults hydrated by including water-rich food components in the CACFP. Get thirst-satisfying recipes to help ensure everyone stays safely hydrated during these warm months.
Presented by:
Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association