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Nutrition Education and Services Online Trainings

Provides free online trainings for professionals serving preschool through grade twelve youths in California. The trainings will provide users with knowledge, skills, and easy-to-apply program strategies and resources.

Instructions

Before You Begin

  1. Select a training from the training list below. (Check back regularly for additional online trainings.)

  2. Review the Training Handouts, General References, and Curricular Resources. Have the Training Handouts available during the training for reference.

  3. Allow approximately 30 minutes to complete the training.

Getting Started

  1. Select Start the Training to begin. The online training will open in a new tab in the Web browser. Each training contains a YouTube video that is available with closed captions.

  2. Complete the training registration.

  3. Follow the training instructions.

Upon Completion

  1. End your session, repeat the training, or take the quiz.

  2. Take the short quiz at the end of the training. Users that take the quiz will have access to a printable training certificate. Users that choose not to take the quiz will not have access to the certificate.

  3. Print the training certificate to document professional development.

  4. Optional: Contact the Education and Nutrition Policy Unit, Nutrition Services Division, by e-mail at HHFKA@cde.ca.gov to request a printable PDF of the training slides and narration script.

Trainings

Please note: the handouts for these trainings may have been changed or modified since originally developed.

Nutrition Education

Culinary Basics

Learn about the importance of portion control in food preparation and meal service and the benefits of using proper equipment and utensils to measure and control portions. Participants will also be able to compare weight versus volume measurements and access references and resources to accurately prepare standardized recipes and control portions for school food service.

Start the Culinary Basics Training External link opens in new window or tab.

General Resources for Culinary Basics Training

California Department of Education, Nutrition Services Division, Education and Training
Education and training information for child nutrition professionals in school food service, nutrition, and food safety.

USDA Food Buying Guide External link opens in new window or tab.
Provides information for determining the quantities of food to purchase and prepare.

Food Buying Guide Calculator External link opens in new window or tab.
Developed by the University of Mississippi, the Food Buying Guide Calculator is a Web-based tool to determine quantities to purchase to prepare recipes.

Institute for Child Nutrition External link opens in new window or tab.
The Institute of Child Nutrition (ICN), part of the School of Applied Sciences at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs.

Professional Standards External link opens in new window or tab.
Professional Standards for school nutrition professionals, published March 2, 2015, are a key provision of the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). The Standards require a minimum amount of annual training hours for all state directors of school nutrition programs, state director of distributing agencies, school nutrition program directors, managers, and staff. The training topic areas and minimum hiring standards are outlined on this site.

Professional Standards for School Nutrition Services External link opens in new window or tab.
This site allows school nutrition staff to search for training that meets their learning needs. Each listing contains information about the training, including how to access, developer, date, learning objectives covered, and more.

School Nutrition Association External link opens in new window or tab.
A national, nonprofit professional organization that supports providing high-quality, low-cost meals to students across the country.

The Book of Yields External link opens in new window or tab.
A resource guide for purchasing and menu planning with yield percentages and volume to weight conversions.

Curricular Resources for Culinary Basics Training

Basic Culinary Math for School Nutrition Professionals External link opens in new window or tab.
This Institute of Child Nutrition training provides participants the opportunity to review and practice basic culinary math skills.

Nutrition Education Resource Guide
This California Department of Education (CDE) guide provides an instructional resource for California schools, from kindergarten through grade twelve, to implement effective, standards-based nutrition education programs for students. The guide was designed to: (1) meet the Health Education Content Standards for California Public Schools, Kindergarten Through Grade Twelve (California Department of Education 2008) in the Nutrition and Physical Activity content areas; and (2) address the nutrition competencies. Educators may use it as a resource to plan, implement, and evaluate instructional strategies for a comprehensive nutrition education program. CDE, 2017.

Fruits and Vegetables Galore External link opens in new window or tab.
This three-booklet set contains tips on planning, purchasing, preparing, presenting, and promoting fruits and vegetables. One booklet provides food product sheets that summarize the grades, varieties, and storing conditions for 83 different fruits and vegetables. Serving ideas are suggested for produce including salad bars, prepared salads, and recipes. Two CD-ROMs demonstrate culinary techniques and reinforce food-safety methods. The final tool offers ways to enhance eye-appeal, customer service, and the eating environment. Suggestions for linking the cafeteria with the classroom are given, as well as monthly promotions, taste-testing strategies, and school health fairs The appendixes include reproducible student worksheets, planning calendars, and signs to promote putting a rainbow of colors on students' plates.

 

Foundations of Nutrition: MyPlate

In this interactive training, participants will learn about the MyPlate recommendations for a healthier lifestyle and how to apply them to everyday choices. Resources to transfer the concepts and key messages to students through classroom events and activities are also included. Finally, participants reflect on the MyPlate communication message calendar and identify classroom and after school activities to support key messages.

Start the Foundations of Nutrition: MyPlate Training External link opens in new window or tab.

General Resources for Foundations of Nutrition: MyPlate Training

2015-2020 Dietary Guidelines for Americans External link opens in new window or tab.: Review the Executive Summary, the five over arching Guidelines, and supporting Key Recommendations.

California Project LEAN External link opens in new window or tab.: Provides free online curricula and interactive resources for high school health activities.

Choose MyPlate External link opens in new window or tab.: Use the official Web site of the MyPlate Food Guidance System to access a wealth of information and tools for personalizing your MyPlate plan.

National Agricultural Library External link opens in new window or tab.: United States Department of Agriculture: Provides a federal portal to online Web sites and tools related to nutrition and health.

Harvard T.H. Chan School of Public Health External link opens in new window or tab.: This article outlines how our environment, including families, schools, worksites, and neighborhoods can influence our food choices and health.

Physical Activity Guidelines for Americans External link opens in new window or tab.: Learn more about the federal government’s 2008 physical activity guidelines for Americans.

Team Nutrition External link opens in new window or tab.: Check for updated classroom nutrition education or school food services resources. Get free materials for teaching about MyPlate, ideas for Local School Wellness Policies, and join the Healthier US School Challenge.

Curricular Resources for Foundations of Nutrition: MyPlate Training

Cooking with Kids Series External link opens in new window or tab.: This three-level multicultural food and cooking education program includes a curriculum, video, student workbook, and book of recipes in Spanish and English in grade level sets kindergarten to grade one, grade two to grade three, and grade four to grade six. Each curriculum includes nine lessons, an overview of the three program components, tasting classes, cooking classes, and incorporation in cafeteria meals. Background information, equipment, and children’s book lists, sanitation, kitchen and knife safety tips, parent invitations, and letters to classroom volunteers are provided. Cooking with Kids, Inc., 2017.

Dairy Council of California Classroom Programs External link opens in new window or tab.: This K-12 nutrition curriculum aligns with Common Core State Standards and can easily integrate into units on math, social science, health, English language arts, and physical education. Each grade level has a specific curriculum with six to ten nutrition lessons. The lessons were created using a behavior-change model that encourages healthy-eating behaviors and attitudes in students. Students can practice lifelong health skills like decision making, analyzing influences, and setting goals. Dairy Council of California, 2017.

Serving Up MyPlate: A Yummy Curriculum External link opens in new window or tab.: These classroom lessons help teachers integrate nutrition education into math, science, English language arts, and health. This curriculum introduces the importance of eating from all five food groups using MyPlate. Students also learn the importance of physical activity to staying healthy. Each Teacher's Guide has three inquiry-driven lessons to teach nutrition, check students' understandings, and provide opportunities for students to reflect upon their learning. Songs, posters, and parent materials in English and Spanish are included. United States Department of Agriculture, 2013.

Nutrition Education Resource Guide: This guide provides an instructional resource for California schools, from kindergarten through grade twelve, to implement effective, standards-based nutrition education programs for students. The guide was designed to (1) meet the Health Education Content Standards for California Public Schools, Kindergarten Through Grade Twelve (California Department of Education 2008) in the Nutrition and Physical Activity content areas; and (2) address the nutrition competencies. Educators may use it as a resource to plan, implement, and evaluate instructional strategies for a comprehensive nutrition education program. California Department of Education, 2017.

 

Foundations of Nutrition: The 2015–2020 Dietary Guidelines for Americans

Discover the purpose of the Dietary Guidelines for Americans and how the key recommendations help Americans create a healthy diet and active lifestyle. Participants will gain an understanding of the guidelines and access lessons and resources to put these guidelines into action in the classroom.

Start the Foundations of Nutrition: The 2015-2020 Dietary Guidelines for Americans Training External link opens in new window or tab.

General Resources for the Foundations of Nutrition: The 2015-2020 Dietary Guidelines for Americans Training

2015-2020 Dietary Guidelines for Americans External link opens in new window or tab.
Review the 2015–2020 Dietary Guidelines for Americans Executive Summary and full document.

California Project LEAN External link opens in new window or tab.
Provides free online curricula and interactive resources for high school health activities.

Choose MyPlate External link opens in new window or tab.
Use the official Web site of the MyPlate Food Guidance System to access a wealth of information and tools for personalizing your MyPlate and activity plan.

National Agricultural Library External link opens in new window or tab.
United States Department of Agriculture: Provides a federal portal to online Web sites and tools related to nutrition and health.

Team Nutrition External link opens in new window or tab.
Check for updated classroom nutrition education or school food services resources. Get free materials for teaching about MyPlate, ideas for Local School Wellness Policies, and join the Healthier US School Challenge.

United States Food and Drug Administration (FDA) External link opens in new window or tab.
The FDA is responsible for protecting the public health by assuring the safety, efficacy, and security of drugs, products, medical devices, our nation’s food supply, and cosmetics. The Web site includes extensive information about food labeling.

Curricular Resources for the Foundations of Nutrition: The Dietary Guidelines for Americans Training

California Nutrition Education Resource Guide
This California Department of Education (CDE) guide provides an instructional resource for California schools, from kindergarten through grade twelve, to implement effective, standards-based nutrition education programs for students. The guide was designed to (1) meet the Health Education Content Standards for California Public Schools, Kindergarten Through Grade Twelve (California Department of Education 2008) in the Nutrition and Physical Activity content areas; and (2) address the nutrition competencies. Educators may use it as a resource to plan, implement, and evaluate instructional strategies for a comprehensive nutrition education program.

Children's Power Play! Campaign External link opens in new window or tab.
Use the Children’s Power Play! Campaign classroom resources and cookbook to teach grade four and five students healthy eating habits that are centered on the consumption of fruits and vegetables. These Idea and Resource Kits encourage students to eat more fruits and vegetables and to be more active. Students taste different regional foods, use scientific inquiry and observation, conduct surveys, and prepare healthy snacks. Many activities connect the classroom to the cafeteria, home, and community. Student activity sheets, parent newsletters, and links to curriculum standards are included. California Department of Public Health, 2017.

Cooking with Kids Series External link opens in new window or tab.
This three-level multicultural food and cooking education program includes a curriculum, video, student workbook, and book of recipes in Spanish and English in grade level sets kindergarten to grade one, grade two to grade three, and grade four to grade six. Each curriculum includes nine lessons, an overview of the three program components, tasting classes, cooking classes, and incorporation in cafeteria meals. Background information, equipment, and children’s book lists, sanitation, kitchen and knife safety tips, parent invitations, and letters to classroom volunteers are provided. Cooking with Kids, Inc., 2017.

Eat Fit External link opens in new window or tab.
This nine-lesson program, for students in grades six to eight, uses self-assessment and goal tracking to promote student nutrition and physical activity behavior change. An online analysis program identifies areas of weakness in students’ eating records. Students then choose one area to set fitness and eating goals for improvement during the remainder of the program. ANR Publications, 2017.

Exercise Your Options External link opens in new window or tab.
This eight-lesson middle school curriculum teaches students to make healthier food and activity choices. Students record what they eat, how much they exercise, and how they can improve nutrition and physical activity choices. Dairy Council of California, 2017.

Healthy Classrooms, Healthy Schools Series External link opens in new window or tab.
This series helps teachers and students make healthy changes in their classroom to promote healthy eating and physical activity. The program supports the Coordinated School Health (CSH) model and addresses multiple CSH components. Each grade-level set includes eight to ten units comprised of one to three classroom nutrition and physical activity lessons, a physical activity, snack preparation, a family letter, and a reinforcing school wide announcement. The units engage students in assessing the classroom environment, creating a healthy plate, practicing proper hand washing, planning healthy snacks and parties, touring the school cafeteria, and developing a list of healthy classroom rewards. The primary and upper elementary sets include grade-appropriate storybooks, a CD with lesson masters, and a poster to assess the classroom nutrition and physical activity environment. Michigan Fitness Foundation, 2017.

 

Nutrition Services

Determining Whole Grain-Rich Items in School Meals

During this training, participants learn why whole grains are critical to children's health, learn about the whole grain-rich requirements, learn how to identify whole grain-rich products for school breakfast and lunch, and access resources to support the whole grain requirements.

Start the Determining Whole Grain-Rich Items in School Meals Training External link opens in new window or tab.

General Information for the Determining Whole Grain-Rich Items in School Meals Training

Choose MyPlate External link opens in new window or tab.
MyPlate illustrates the five food groups that are the building blocks for a healthy diet using a familiar image—a place setting for a meal. Before you eat, think about what goes on your plate or in your cup or bowl. To learn more about building a healthy plate, select a food group. Use the Super Tracker to determine the number of grains you need each day.

Taste Testing and Evaluating Recipes External link opens in new window or tab.
Team Nutrition provides evaluation forms and instructions for conducting student taste testing to introduce and gather feedback on products and recipes.

Team Nutrition Resource Library - Whole Grains External link opens in new window or tab.
Resources for preparing and serving whole grain-rich food items and teaching students to eat them.

The Whole Grains Council External link opens in new window or tab.
The Whole Grains Council helps consumers find whole grain foods and understand their health benefits;helps manufacturers and restaurants create delicious whole grain foods; and helps the media write accurate, compelling stories about whole grains.

Curricular Resources for the Determining Whole Grain-Rich Items in School Meals Training

Dairy Council of California Classroom Programs External link opens in new window or tab.
This K-12 nutrition curriculum aligns with Common Core State Standards and can easily integrate into units on math, social science, health, English language arts, and physical education. Each grade level has a specific curriculum with six to ten nutrition lessons. The lessons were created using a behavior-change model that encourages healthy-eating behaviors and attitudes in students. Students can practice lifelong health skills like decision making, analyzing influences, and setting goals. Dairy Council of California, 2017.

Eating Healthy from Farm to Fork Series External link opens in new window or tab.
This three-part kindergarten to grade two curriculum makes the connection between local food systems, garden-based learning, school meal programs, and healthy student eating behaviors. Each grade-level set includes eight to ten lessons with the goal of improving students' fruit, vegetable, and grain consumption; expand food variety; introduce MyPlate as a guide to healthy eating and exercise; and increase students' understanding of the farm production system. Lessons provide two activities, a recipe and cooking activity, quiz, and parent letter in English and Spanish.

Food for Thought External link opens in new window or tab.
This tool is for operators of child care programs teaching good nutrition and healthy food choices to young children. Through illustrations, classroom recipes, and hands-on activities, children learn concepts in science, math, language, and literacy. Chapters feature fruits and vegetables, protein foods, snacks, and whole grains. A list of children's books and songs are provided.

Nutrition Education Resource Guide External link opens in new window or tab.
This guide provides an instructional resource for California schools, from kindergarten through grade twelve, to implement effective, standards-based nutrition education programs for students. The guide was designed to (1) meet the Health Education Content Standards for California Public Schools, Kindergarten Through Grade Twelve (California Department of Education 2008) in the Nutrition and Physical Activity content areas; and (2) address the nutrition competencies. Educators may use it as a resource to plan, implement, and evaluate instructional strategies for a comprehensive nutrition education program. California Department of Education, 2017.

 

Introduction to the School Lunch Meal Pattern

In this interactive module, participants will learn about the importance of school lunch to children's health and how to identify the school lunch requirements. They will apply these requirements to evaluate a daily and weekly school lunch menu to determine compliance, and learn to access resources to implement the lunch meal pattern requirements.

Start the Introduction to the School Lunch Meal Pattern Training External link opens in new window or tab.

Handouts for the Introduction to the School Lunch Meal Pattern Training
Online Trainings and Webinars for the Introduction to the School Lunch Meal Pattern Training

School Breakfast, the Most Important Meal of the Day
This training describes how breakfast relates to children's health and achievement, the benefits of eating breakfast, and the daily and weekly requirements for a reimbursable breakfast. A variety of types of breakfast service are included as well as resources to provide and promote nutritious school breakfasts.

Offer versus Serve: Lunch Webinar External link opens in new window or tab.
Created by the University of California, Davis, this webinar focuses on Offer versus Serve (OVS) regulations for the National School Lunch Program. After providing a general review of OVS regulations and definitions, information is provided on the application of OVS to menu planning and meal service in a variety of settings. Specific lunch menu examples are given, with application to all grade levels.

Successful Menu Planning: USDA External link opens in new window or tab.
Created by the University of California, Davis, this training is designed for child nutrition professionals interested in learning the current USDA Menu Planning Requirements. Topics include breakfast and lunch meal patterns, the whole grain requirement, fruit and vegetable requirements, offer versus serve, sodium requirements, and others. In addition, related resources and tools to assist in successful menu planning are provided.

General Information for the Introduction to the School Lunch Meal Pattern Training

2015-2020 Dietary Guidelines for Americans External link opens in new window or tab.
Review the 2015 to 2020 Dietary Guidelines for Americans Executive Summary and full document.

Center for Ecoliteracy, Making the Case External link opens in new window or tab.
The Making the Case materials include a downloadable PDF which: summarizes extensive research that documents the links between school food, better nutrition, academic success, and student health; highlights growing evidence that schools are able to maintain both strong nutrition standards and financial stability; and features reports from nutrition services directors describing their successes.

Choose MyPlate External link opens in new window or tab.
Use the official Web site of the MyPlate Food Guidance System to access a wealth of information and tools for personalizing your MyPlate plan.

Offer versus Serve Guidance for the National School Lunch Program and the School Breakfast Program External link opens in new window or tab. (PDF)
Guidance manual for operators utilizing OVS, which is optional at all grade levels for breakfast and required at the senior high school level only for lunch.

Outreach Toolkit for Cal-Pro-NET, San Jose State University External link opens in new window or tab.
This Outreach Toolkit was created to help you promote the work you are doing to serve delicious, fresh meals to California school children. You will find a variety of no-cost/low-cost resources on this Web site that you can use to promote your school nutrition program, improve community perception, and increase meal participation.

Team Nutrition External link opens in new window or tab.
Check for updated United States Department of Agriculture (USDA) classroom nutrition education or school food services resources. Get ideas for Local School Wellness Policies and Join the Healthier US School Challenge.

Wisconsin Department of Public Instruction Weekly Nutrient Calculator External link opens in new window or tab. (XLSX)
This is an Excel spreadsheet that is designed to average your weekly dietary specifications offered over the course of a week and it is based on weighted averages. The spreadsheet is similar to the USDA’s simplified nutrient assessment tool but is upgraded to work off of your planned menu for your planned quantity. Therefore, you will have a weighted average for the week. This tool does not replace the USDA approved nutrient analysis software. It is only a tool that you can use if you do not have nutrient analysis but want to see where you are at, especially with sodium levels.

Curricular Resources for the Introduction to the School Lunch Meal Pattern Training

Food Buying Guide for Child Nutrition Programs External link opens in new window or tab.
This resource for planning school meal programs includes food descriptions, meal patterns, purchase units, recipe calculations, portion-control information, and yield data. Web sites and publications to support implementation of United States Department of Agriculture (USDA) nutrition programs are provided.

Fruits and Vegetables Galore External link opens in new window or tab.
This three-booklet set contains tips on planning, purchasing, preparing, presenting, and promoting fruits and vegetables. One booklet provides food product sheets that summarize the grades, varieties, and storing conditions for 83 different fruits and vegetables. Serving ideas are suggested for produce including salad bars, prepared salads, and recipes. Two CD-ROMs demonstrate culinary techniques and reinforce food-safety methods. The final tool offers ways to enhance eye-appeal, customer service, and the eating environment. Suggestions for linking the cafeteria with the classroom are given, as well as monthly promotions, taste-testing strategies, and school health fairs. The appendixes include reproducible student worksheets, planning calendars, and signs to promote putting a rainbow of colors on students' plates.

Nutrition Education Resource Guide
This guide provides an instructional resource for California schools, from kindergarten through grade twelve, to implement effective, standards-based nutrition education programs for students. The guide was designed to (1) meet the Health Education Content Standards for California Public Schools, Kindergarten Through Grade Twelve (California Department of Education 2008) in the Nutrition and Physical Activity content areas; and (2) address the nutrition competencies. Educators may use it as a resource to plan, implement, and evaluate instructional strategies for a comprehensive nutrition education program. California Department of Education, 2017

School Nutrition ... By Design! (PDF)
Developed by the State Superintendent's Advisory Committee on Nutrition Implementation Strategies, this document provides realistic suggestions to improve school nutrition in any district. The report presents practical steps, including rescheduling lunch times, creating a school health council, and enlisting students in planning healthy and student-friendly menus. The report contains resources and examples from school districts and organizations that have already implemented successful strategies to improve the school nutrition environment.

Serving Up MyPlate External link opens in new window or tab.
These classroom lessons help teachers integrate nutrition education into Math, Science, English Language Arts, and Health. This curriculum introduces the importance of eating from all five food groups using MyPlate. Students also learn the importance of physical activity to staying healthy. Each Teacher's Guide has three inquiry-driven lessons to teach nutrition, check students' understandings, and provide opportunities for students to reflect upon their learning. Songs, posters, and parent materials in English and Spanish are included.

 

School Breakfast, the Most Important Meal of the Day

This training describes how breakfast relates to children's health and achievement, the benefits of eating breakfast, and the daily and weekly requirements for a reimbursable breakfast. A variety of types of breakfast service is included as well as resources to provide and promote nutritious school breakfasts.

Start the School Breakfast, the Most Important Meal of the Day Training External link opens in new window or tab.

General Information for the School Breakfast, the Most Important Meal of the Day Training

2015-2020 Dietary Guidelines for Americans External link opens in new window or tab.: Review the 2015-2020 Dietary Guidelines for Americans Executive Summary and full document.

Action for Healthy Kids, Breakfast for Healthy Kids External link opens in new window or tab.: Find resources including Webinars to help sell breakfast to administrators, marketing materials, and helpful facts about school breakfast programs.

Breakfast in the Classroom Toolkit External link opens in new window or tab.: Find a downloadable success story, menu survey, satisfaction survey, and other assessment and implementation tools to create a Breakfast in the Classroom program, and run it efficiently.

California Food Policy Advocates, Breakfast First Campaign External link opens in new window or tab.: The Breakfast First Campaign is a three year initiative to help California's students reach their full potential and California's schools maximize available federal resources by strengthening school breakfast programs. Here you will find various resources and tools for implementing breakfast in different ways.

Center for Ecoliteracy, Making the Case External link opens in new window or tab.: The Making the Case materials include a downloadable PDF which: summarizes extensive research that documents the links between school food, better nutrition, academic success, and student health; highlights growing evidence that schools are able to maintain both strong nutrition standards and financial stability; and features reports from nutrition services directors describing their successes.

Choose MyPlate External link opens in new window or tab.: Use the official Web site of the MyPlate Food Guidance System to access a wealth of information and tools for personalizing your MyPlate plan.

No Kid Hungry, Center for Best Practices on School Breakfast External link opens in new window or tab.: The No Kid Hungry Center for Best Practices provides the tools and resources needed to help elected officials and their staff, educators, and community leaders achieve success in fighting childhood hunger. Learn what works in the fight against childhood hunger and discover toolkits, case studies, hunger stats, issue briefs, reports, and more.

Offer versus Serve Guidance for the National School Lunch Program and the School Breakfast Program External link opens in new window or tab. (PDF): Guidance manual for operators using Offer versus Serve, which is optional at all grade levels for breakfast and required at the senior high school level only for lunch.

Outreach Toolkit with Cal-Pro-NET, San Jose State University External link opens in new window or tab.: This Outreach Toolkit will help you promote the work you are doing to serve delicious, fresh meals to California schoolchildren. You will find a variety of no-cost/low-cost resources on this Web site that you can use to promote your school nutrition program, improve community perception, and increase meal participation.

School Breakfast Scorecard 2015-16 Key Findings External link opens in new window or tab.: The FRAC (Food Research and Action Center) School Breakfast Scorecard reported that school breakfast participation continues to rise, but did not grow fast enough to meet the urgent need of eligible, low-income children to receive a healthy breakfast every day.

Team Nutrition External link opens in new window or tab.: Check for updated United States Department of Agriculture (USDA) classroom nutrition education or school food services resources. Get ideas for Local School Wellness Policies and Join the Healthier US School Challenge.

USDA Energize Your Day with School Breakfast External link opens in new window or tab.: A toolkit with a collection of digital resources that program operators and other stakeholders may use to establish or expand the breakfast service within their school. Includes modules on getting started, implementing, and marketing school breakfast.

USDA Marketing School Breakfast Program Web External link opens in new window or tab.: This site will help you develop a promotion plan for your School Breakfast Program. It includes fun ideas to make the program more appealing to students and parents, strategies for approaching your marketing plan, and adaptable resources such as flyers, letters, public service announcements, newsletter inserts, newspaper articles, and information sheets

Vegetable Subgroup List: A chart identifying some commonly eaten vegetables in each of the five vegetable subgroups.

Wisconsin Department of Public Instruction Weekly Nutrient Calculator External link opens in new window or tab.: This is an Excel spreadsheet to average the dietary specifications offered over the course of a week. It is based on weighted averages. The spreadsheet is similar to the USDA’s simplified nutrient assessment tool but allows you to work off the planned menu for your planned quantity. Therefore, you will have a weighted average for the week. This tool does not replace the USDA approved nutrient analysis software. It is only a tool for you to use if you do not have nutrient analysis capability and want to see how your menu is meeting specifications, e.g., sodium levels.

Curricular Resources for the School Breakfast, the Most Important Meal of the Day Training

Nutrition Education Resource Guide: This guide provides an instructional resource for California schools, from kindergarten through grade twelve, to implement effective, standards-based nutrition education programs for students. The guide was designed to (1) meet the Health Education Content Standards for California Public Schools, Kindergarten Through Grade Twelve (California Department of Education 2008) in the Nutrition and Physical Activity content areas; and (2) address the nutrition competencies. Educators may use it as a resource to plan, implement, and evaluate instructional strategies for a comprehensive nutrition education program. California Department of Education, 2017.

Offer versus Serve for Lunch Webinar External link opens in new window or tab.: Recorded on July 30, 2014 at 1:30 p.m. PDT.

Offer versus Serve for Breakfast Webinar External link opens in new window or tab.: Recorded on August 28, 2014 at 1:30 p.m. PDT.

 

 

 

Questions:   Education and Nutrition Policy Unit | HHFKA@cde.ca.gov | 800-952-5609
Last Reviewed: Wednesday, January 17, 2018
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