School Nutrition Professionals

Smarter Lunchrooms: Ohio Project Summary 2013-2014 (PDF | 2.8 MB)

Ohio Department of Education; Office for Child Nutrition.

Goal one of the Smarter Lunchroom Project recruited partnerships with six Ohio universities to assist in the implementation of Smarter Lunchroom strategies and provide training developed by the Cornell Center for Behavioral Economics in Child Nutrition Programs. Goal two of the project collected evidence of effective Smarter Lunchroom strategies to assist with future trainings. Ohio’s Smarter Lunchroom Project began in January 2013 and was coordinated by the Ohio Department of Education – Office for Child Nutrition.


CACFP Culinary Basics (PDF | 1.38 MB)

North Dakota Department of Public Instruction.

This CACFP Culinary Basics presentation was developed and taught using USDA Team Nutrition grant funds.


CACFP Healthy Snacks (PDF | 1.14 MB)

North Dakota Department of Public Instruction.

This CACFP Healthy Snacks presentation was developed and taught using USDA Team Nutrition grant funds.


Child Nutrition Services Staff Training Resources

State of Washington Office of Superintendent of Public Instruction.


Presentations are available on the following topics:

  • Breakfast Meal Pattern Training
  • Meal Pattern Overview
  • Whole Grains
  • Vegetable Sub Groups
  • Offer vs. Serve
  • Offer vs. Serve Breakfast
  • Civil Rights

Farm to School Manual (PDF | 3.14 MB)

Idaho State Department of Education Child Nutrition Programs.

A helpful manual addressing how to get started with your own Farm to School Program, education material, and how the program can benefit the students.


Wisconsin Wellness: Putting Policy into Practice (January 2014) (PDF | 2.21 MB)

Wisconsin Department of Public Instruction.

This resource assists school districts in developing policies with information on required policy components, sample goals, and objectives. It can be used as a full document or reviewed by section. A webinar accompanies this toolkit.


A Circle of Excellence - Showcasing Best Practices in Nutrition Education: Foodservice, FCCLA and FACS (2016)

Indiana Department of Education. Team Nutrition.

Family and Consumer Sciences (FACS) Teachers, Food Service Departments, and students in Family, Career and Community Leaders of America (FCCLA) use SLP to promote healthy eating and teach nutrition throughout the school.


How Healthy Is Your School? (PDF | 4.1 MB)

Idaho State Department of Education Child Nutrition Programs.

This self-assessment manual guides school nutrition professionals in assessing their school environment in five key areas: (1) Smarter Lunchrooms, (2) School Breakfast Program, (3) Smart Snacks, (4) School Wellness, and (5) HealthierUS School Challenge.


Growing Farm to School: Results from the Idaho Farm to School Pilot (PDF | 995 KB)

Idaho State Department of Agriculture; Idaho State Department of Education.

Three successful pilot schools were followed throughout the school year as they developed and grew their Farm to School Programs. These three districts represented a small, a medium, and a large-sized district in both urban and rural settings.


Healthy Kansas Plate Poster (1.23 MB)

Kansas State Department of Education.

Poster to assist Kansas schools in identifying a reimbursable meal, highlighting products grown in Kansas. Please review the instructions for use prior to using this resource.


Top Ten Tips for Using Legumes in School Meals (2009) (PDF | 28 MB)

Montana Team Nutrition.

Tips and tricks for adding legumes in school meals.


New School Cuisine cover New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (PDF | 22.91 MB)

Vermont FEED. Vermont Agency of Education. School Nutrition Association of Vermont.

This cookbook was developed by Vermont school cooks and features 80 student-tested quantity recipes. Each recipe is in USDA format and includes a nutritional analysis and crediting information.


Fresh Fruit and Vegetable Program Nutrition Education Tip Sheets (PDF | 1.6 MB)

KSDE. Child Nutrition & Wellness.

Tip sheets provide growing information, nutrition facts, and serving suggestions. Produce included: asparagus, avocado, blueberries, cantaloupe, cauliflower, kiwifruit, mango, peaches, pineapple, red pepper, spinach, and sugar snap peas.


Sizzling School Lunches: Indiana Cooks with Chef Cyndie (2013) (PDF | 11.2 MB)

Indiana Department of Education. Office of School and Community Nutrition.

A collection of recipes, each focused on a fruit or vegetable.


Alaska Lunch Tray (PDF | 2.27 MB)

Alaska Department of Education & Early Development.

This document illustrates the food sources each part of Alaska produces for use in schools.


Fresh Ideas for Fresh Vegetables (May 2014) (PDF | 4.87 MB)

Idaho State Department of Education Child Nutrition Programs.

Toolkit for promoting and using fruits and vegetables in school nutrition programs.


Alternatives To Foods As Rewards (PDF | 135 KB)

Michigan State University Extension. Michigan Team Nutrition.

Includes a list of zero-cost and low-cost alternatives for students to enjoy instead of being offered food as a reward at school.


School Wellness Community Guide (PDF | 2.61 MB)

Iowa Team Nutrition. Iowa Action for Healthy Kids.

This guide provides information on how to engage communities in school wellness programs.


Bulletin Boards in a SNAP

Wyoming State Nutrition Action Plan (SNAP) Team.

These bulletin boards can be used in a variety of community settings to convey nutrition and physical activity messages. All the graphics, handouts, activities and background information are provided.


Reduce Sodium in School Meals Reduce Sodium in School Meals (2011) (PDF | 412 KB)

Indiana Department of Education.

This two-page handout provides suggestions for limiting high-sodium foods, tips for modifying recipes that use high-sodium ingredients, and a chart of common seasonings to use in place of salt.


Smarter Lunchrooms Action Guide (January 2016) Smarter Lunchrooms Action Guide (January 2016) (3.29 MB)

Connecticut State Department of Education.

This document provides guidance for school nutrition programs on strategies to change the cafeteria environment and help students make healthy food choices. This guide is based on the B.E.N. Center's Smarter Lunchrooms principles, and reflects the experiences of six schools that participated in the Smarter Lunchrooms Makeover Pilot (SLMP) through Connecticut’s 2013 Team Nutrition grant from the U.S. Department of Agriculture (USDA).


School Breakfast Assessment Tool (PDF | 140 KB)

Michigan Department of Education. Team Nutrition Michigan.

Schools can use this tool to assess their School Breakfast Program and develop an action plan to improve SBP participation.


Alternatives to Food Rewards (November 2011) (409 KB)

Connecticut State Department of Education.

This two-page handout includes the consequences of using food rewards and alternatives to food rewards for elementary, middle, and high school students.


Healthy Fundraising (November 2015) (PDF 2 MB) (PDF | 2 MB)

KSDE. Child Nutrition & Wellness.

Benefits of healthy fundraising, positive options, and healthy food and beverage items to sell. Also available in Spanish.


Team Nutrition Michigan - School Breakfast Success Stories (Videos) (2014-2015)

Team Nutrition Michigan, Michigan Department of Education.

These 20 video clips highlight the importance of School Breakfast Programs (SBP) and show how Team Nutrition Michigan worked with schools to make their SBP a success!


Hoosier Champions: School Nutrition and Activity Success Stories (2009) (PDF | 2.21 MB)

Indiana Department of Education.

Collection of nutrition activities and success stories from schools that implemented GameOn! The Ultimate Wellness Challenge.


Pages