Online Nutrition Training

This course is designed to provide an overview of the CACFP audit process. Audit preparation is the main focus of this course while breaking it down into the different aspects of planning. The training includes important topics such as audit requirements, common findings, previous findings and best practices.

This lesson is designed for Child and Adult Care Food Program (CACFP) institution staff to provide a review of the process and procedures of the state agency administrative review.

The course will help you understand basic procurement standards and the importance of vendor selection when outsourcing the food program. It will cover identifying and evaluating vendors based on quality, pricing and reliability. Managing the vendor contract to ensure the quality and safety of the food program will also be reviewed.

All Child Nutrition program operators must procure all goods and services using the federal procurement regulations. This course will define informal procurement thresholds, and the main steps involved in procuring food. It will offer practical strategies for purchasing, and provide resources to ensure that the meals served to program participants are reimbursable.

This training provides an overview of the different types of diabetes, dietary management and strategies for creating a safe environment for children with diabetes. Participants will understand carbohydrate counting; the importance of following recipes and serving sizes; and signs and symptoms that may indicate an emergency.

OVS or Offer vs Serve can be a challenge to introduce into your CACFP program and even harder to maintain CACFP compliance throughout menu planning and service. In this hour-long session, participants will learn the rules to OVS success, how to plan menus and prepare meals to maintain compliance, and tips for best practice when incorporating it into their centers.

This training provides an overview of gluten-free diets, including identifying gluten in food and preventing cross-contact. Participants will be able to identify foods that contain gluten, find gluten on food labels and determine strategies to meet the needs of children on gluten-free diets.

This is a 1-hour training course designed to provide child nutrition program operators with the information they need to accommodate participants’ dietary needs as it pertains to fluid milk consumption. This training covers important topics including creditable milk types per age group and meal service, methods for accommodating special dietary requests and disabilities, and allowable fluid milk substitutions.

Family style meal service has the opportunity to teach children so much more than just how to eat. Learn the benefits of family style meal service, best practices to incorporate it into your meal service option, and what you must do to maintain CACFP Compliance. In addition, participants will learn best practices for conversations starters around the meal table, how to encourage staff to role model positive eating behaviors, and what equipment is need for family style meal service success.

This course is designed to build capacity among child nutrition professionals to standardize recipes. It provides a basic overview of standardized recipes, reasons that child nutrition professionals need to use standardized recipes, and an explanation of how to standardize a recipe. Participants will understand the key elements of standardizing recipes and the benefits to using them in their child nutrition program.

This course is designed to elaborate on standardizing and crediting recipes for child nutrition professionals. It provides an overview of standardized recipes, the steps to develop a standardized recipe, and an explanation of how to credit standardized recipes. Participants will understand the key elements of standardizing recipes and the benefits to using them in their child nutrition program.

In this course, participants will gain an understanding of CACFP recordkeeping requirements and best practices, equipping them with the knowledge and tools needed to maintain meticulous records while optimizing meal service operations.

Having excess inventory on hand can be costly, but not having enough inventory on hand can result in not serving enough food, and ultimately non-compliance and findings. In this one-hour session, learn how to calculate adequate inventory needs, while also learning how often inventory needs to be completed and best practices for stock rotation.