Posts Tagged ‘cacfp’
Civil Rights 101: Compliance with Civil Rights Requirements
Civil Rights training is an annual requirement for state agency staff who interact with program applicants, sponsors, program participants, potentially eligible individuals and those persons who supervise front line staff. This session will fulfill that requirement while addressing the Civil Rights training requirements as outlined in FNS Instruction 113-1, Civil Rights Compliance and Enforcement – Nutrition Programs and Activities.
Read MoreCooking with Flavor: Spice Up Your CACFP Recipes ($)
Serving nutritious food doesn’t matter unless the food is eaten. Spice up your CACFP recipes by learning how to make your menu items more flavorful using herbs, spices, and culinary acids. Get an overview of what makes up taste and how to make trying new foods exciting for those in your care.
Read MoreAdvancing Health Equity for Child Nutrition ($)
Equitable and inclusive access to healthy meals is critical in addressing health disparities and improving health outcomes. Meals and nutrition education offered through CACFP play a vital role in the health and well-being of children and families. Explore best practices and opportunities for providers to help advance health equity through a policy, systems, and environmental approach. ~
Read MoreBenefits of Membership: CACFP Calendar & Nutrition Training Program
Learn more about our CACFP Calendar and Nutrition Training Program at this virtual event. This member benefit is packed with activity pages, parent newsletters, training modules, and more!
Read MoreCulturally Receptive Meals ($)
News flash! One of our little ones may be a new arrival from Afghanistan or a returnee in their second year with us whose parent(s) hail from Guatemala. Move over Sloppy Joe and Frittata, we want Lavash and Rellenitos too. What better way could there be to learn about other cultures than with food?
Read MoreImpacts of Sodium: Shaping Healthy Food Preferences ($)
Sodium is an essential mineral that plays important roles in our bodies. However, we may be consuming too much, resulting in increasing health risks like high blood pressure. Learn about the impacts of sodium and how to shape healthy habit choices early by knowing how to identify amounts of sodium on Nutrition Fact Labels and how to modify meals to reduce salt usage while still retaining all the flavor from our favorite recipes.
Read MoreMeal Pattern Minute: Crediting Dried Fruit
So you want to stir raisins into oatmeal or sprinkle dried mango on top of yogurt. How do you credit that dried fruit in the CACFP meal pattern?
Read MoreFarmers’ Market Field Trip
Learn how to identify, purchase, and serve farmers’ market finds so that the children and adults you serve can enjoy fresh flavors of the season.
Read MoreMeal Pattern Minute: Muffins vs. Doughnuts
You really want to know: why are muffins creditable but doughnuts are not?!
Read More2022 CACFP Virtual Summit
Looking for food program training? Join us each day from your home, your office, or your home office between 11:30 am – 3:00 pm Eastern.
We’re bringing you workshops on nutrition, program administration, operations, financial and nonprofit management, and more!