Posts Tagged ‘cacfp’
Selecting and Storing Fresh Produce
Incorporating fresh produce into the food you serve can be a great practice, but it’s important that you know how to properly store different types of produce. Our partners at the International Food Information Council (IFIC) have tips on how to select and store fresh produce so they stay good longer and don’t go to waste.
Read MoreFinal Rule: Child Nutrition Program Integrity
The USDA released a final rule on child nutrition program integrity to ensure that child nutrition programs are properly operated and managed. This rule is one of many steps that USDA is taking to ensure that federal child nutrition programs can serve the millions of children who depend on them to reach their full potential.
Read MoreMeal Pattern Minute: Full-Strength Juice and Infants
Is full-strength juice creditable in the Infant Meal Pattern?
Read MoreAdvancing Indigenous Health Equity and Food Security
Policy is a major determinant of health among American Indians and Alaska Natives. Explore the complex factors that have contributed to high rates of obesity and diabetes among Indigenous Peoples in the United States, including, but not limited to, the disruption of Indigenous knowledge systems, commodity food offerings, displacement, and federal funding shortfalls. Identify best practices for engaging with American Indian and Alaska Native Tribes and Villages and learn how state and federal food commodity programs can advance food sovereignty efforts.
Read MoreUpcoming Virtual Events
Check out these virtual events coming up at NCA!
Read MoreMeal Pattern Minute: Plant-Based Meat Alternates
How do you know what plant-based foods can be credited as a meat/meat alternate?
Read MoreBuilding Healthy Bodies with the Foods We Serve ($)
In your career, you play a critical role to ensure that all children have access to healthy foods. Those foods are vital to providing the nutrients kids need as they grow, and into adulthood. Most of us know about macronutrients (carbs, proteins, and fats) and micronutrients (vitamins and minerals) but do you know in which foods they can be found and how they work in the body? Learn what fruits, vegetables, grains, meats/meat alternates and fluid milk contribute so you can put nutrients together for optimal health when building a menu. Get examples and a visual handout showing what food components do for the body.
Read MoreResilience is Everything ($)
Resilience: The ability to bounce back. It’s what enables students to come out of challenging experiences with a positive attitude about themselves and their future. After 18 years in foster care and watching his daughter battle brain cancer, hear how Dee turned those unexpected events into incredible life lessons. This unforgettable hour will remind you, you are not alone, and move you to continue to make a difference in the lives of those you serve.
Read MoreCulinary Knife Skills for Child Nutrition Programs ($)
Know the difference between diced, chopped, and cubed when your CACFP recipe calls for it? Learn classic culinary cuts in combination with cuts used in the USDA’s Food Buying Guide for Child Nutrition Programs (CNP) as well as what small, medium, and large slices look like as you prepare your age-appropriate required serving sizes to meet the meal patterns. Get to know the anatomy of a knife, how to hold it, maintain them, and be safe in the kitchen. Get a quick guide with visuals to keep handy wherever you prepare meals.
Read MoreFRAC Research Funding Opportunity
FRAC has announced a Request for Proposal (RFP) for subgrants for its Equitable Access in Child Nutrition Programs project, supported by funding through a cooperative agreement with the U.S. Department of Agriculture Food and Nutrition Service (USDA FNS). Submit your CACFP proposal by October 3, 2023, at 11:59pm ET.
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