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Online Training and Resources
| MEAL COMPONENTS AND QUANTITIES |
| School Meal Pattern Offer Versus Serve Training |
This training provides an overview of the Meal Pattern requirements for a reimbursable lunch and breakfast meal. The training includes an overview of the USDA Offer Versus Serve Guidance for the National School Lunch Program and the School Breakfast Program.
Intended Audience: School Nutrition Staff, School Nutrition Managers, School Nutrition Directors, State Agency, Chefs
Hours of Instruction: 6
Key Area: 1, 2
Professional Standards Code(s): 1110, 2220 |
| Food Production Records |
This training is intended for school nutrition staff and anyone responsible for maintaining and utilizing production records in the National School Lunch Program (NSLP) or School Breakfast Program (SBP).
Intended Audience: School Nutrition Staff/Employees, Managers, and Directors
Hours of Instruction: 1.5
Key Area: 2
Professional Standards Code(s): 2100 |
| STAR Back to School: Completing Food Production Records the Best Way |
STAR Back to School: Completing Food Production Records the Best Way: This webinar will provide an overview of what a production record is and why it is used to document food planned, prepared, and served. Join the July webinar to hear good practices for completing production records and common errors to avoid when documenting.
Intended Audience: School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff
Hours of Instruction: 1
Key Area: 2
Professional Standards Code(s): 2120 |
| Nutrition 101 4th Edition |
School nutrition staff and school nutrition managers need to understand basic nutrition. Completion of this course will give participants a foundation in nutrition, current dietary guidance, the importance of physical activity in health, and awareness of personal taste preferences and healthful food choices.
Intended Audience: School Nutrition Staff/Employees, Managers, and Directors, State Agency, Child Care Centers & Homes, Summer Food Service Programs, Chefs
Hours of Instruction: 8
Key Area: 1
Professional Standards Code(s): 1300, 1310, 1320 |
| Nutrition 101 (Spanish) Nutrición 101 4ta Edición |
El personal y los gerentes de nutrición escolar deben entender nutrición básica. Al completar este curso, los participantes tendrán una base en nutrición, guías dietéticas actualizadas, la importancia de la actividad física en la salud, y conciencia de preferencias personales de sabor y opciones saludables de comida.
Público objetivo: Personal de Nutrición Escolar, Gerentes de Nutrición Escolar, Directores de Nutrición Escolar
Duración: 8
Área Clave: 1
Código(s) estándar profesional: 1300, 1310, 1320 |
| Accommodating Food Allergies in Schools |
This course is part four of a four-part series designed to give school nutrition professionals tips and tools for preparing and serving safe food for children with food allergies. Part four discusses the laws related to food-related disabilities, steps for accommodating students with food allergies, and managing food allergies in outside food sources.
Intended Audience: School Nutrition Staff/Employees, School Nutrition Managers, School Nutrition Directors
Hours of Instruction: 2
Key Area: 2
Professional Standards Code(s): 2600 |
| Whole Grain-Rich Foods Part 1 |
This course provides an overview of whole grain-rich foods and the importance of consuming a variety of grains as a healthy lifestyle. This resource(s) features content that supports the Transitional Standards for Milk, Whole Grains and Sodium - Final Rule.
Intended Audience: School Nutrition Staff/Employees, Managers, and Directors
Hours of Instruction: 1
Key Area: 1
Professional Standards Code(s): 1300 |
| Whole Grain-Rich Foods Part 2 |
Whole Grain-Rich Foods in School Nutrition Programs Part 2 provides an overview of whole grain-rich foods, the importance of consuming a variety of grains as a regular part of a healthy lifestyle, and the importance of whole grain-rich foods in the school nutrition program (SNP). This course outlines the whole grain-rich criteria USDA has set for schools. The information in this course will help school nutrition operators identify foods that meet the whole grain-rich criteria and offer those products on the lunch and breakfast menus.
Intended Audience: School Nutrition Staff/Employees, School Nutrition Managers, School Nutrition Directors
Hours of Instruction: 1
Key Area: 1
Professional Standards Code(s): 1320 |
| Food Buying Guide 1 |
Overview of the Food Buying Guide for Child Nutrition Programs: In this module you will learn about the Food Buying Guide for Child Nutrition Programs (FBG). The FBG is available online as an interactive web-based tool, mobile app, and downloadable, printable PDF. The FBG is a resource with built-in tools. Each of these tools will be covered in a separate module. These tools include the Recipe Analysis Workbook (RAW), Product Formulation Statement Workbook, FBG Calculator, and Exhibit A Grains Tool.
Intended Audience: School Nutrition Staff/Employees, School Nutrition Managers, School Nutrition Directors, State Agency, Child Care Centers, Child Care Homes, Sponsoring Organizations, Summer Food Service Programs, Chefs, Allied Organizations
Hours of Instruction: 2.5
Key Area: 1, 2, and 3
Professional Standards Code(s): 1100, 2100, 2200, 2300, 2400, 3200 and 3300 |
| Food Buying Guide 2 |
Recipe Analysis Workbook (RAW): In this module you will learn what the Recipe Analysis Workbook (RAW) is, what its components are, and how to calculate meal pattern contributions for standardized recipes. You will be guided through the RAW using creditable ingredients from the following meal components: vegetables (including subgroups), fruits, meats/meat alternates, and grains.
Intended Audience: School Nutrition Staff/Employees, School Nutrition Managers, School Nutrition Directors, State Agency, Child Care Centers, Child Care Homes, Sponsoring Organizations, Summer Food Service Programs, Chefs, Allied Organizations
Hours of Instruction: 4
Key Area: 1, 2, and 3
Professional Standards Code(s): 1100, 2100, 2200, 2300, 2400, 3200, 3300 |
| Food Buying Guide 3: Product Formulation Statements (PFS) |
In this module, you will learn about Child Nutrition (CN) Labels and Product Formulation Statements (PFS). This module will provide background information on the specific requirements for a CN Label and PFS, explain how they are different, and how to utilize each resource with interactive examples. Though this training is mainly directed toward Program operators, you will also learn how these resources apply to manufacturers.
Intended Audience: School Nutrition Employees/Staff, School Nutrition Managers, School Nutrition Directors, State Agency, Child Care Centers, Child Care Homes, Sponsoring Organizations, Summer Food Service Programs, Chefs, Allied Organizations
Hours of Instruction: 3.5
Key Area: 1, 2, and 3
Professional Standards Code(s): 1100, 2100, 2200, 2300, 2400, 3200, 3300 |
| Reimbursable Meals NSLP-SBP |
This web-based training provides an opportunity to practice identifying reimbursable meals in both the National School Lunch Program and the School Breakfast Program. |
| FINANCIALS AND PROCUREMENT |
| USDA FNS Buy American Provisions Webinar Aug 2024 |
This webinar reviews the Buy American provision including information related to new regulations, the recently published memo, Buy American Provisions Related to the Final Rule Titled, Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans, and the optional Buy American exceptions tracker. |
| KPI Series: Meal Counts and Participation |
This course is to provide school nutrition professionals with an easy-to-use reference for identifying and applying the key performance indicators (KPIs) that focus on the most critical aspects of a nutrition program's performance to achieve success.
Intended Audience: School Nutrition Employees/Staff, School Nutrition Managers, School Nutrition Directors, State Agency, Child Care Centers, Child Care Homes
Hours of Instruction: 0.5
Key Area: 3
Professional Standards Code(s): 3000 |
| Financial Management: A Course for School Nutrition Directors |
This course is designed to give the school nutrition program director information to enable them to recognize sound financial principles and concepts as the primary foundation for school nutrition programs. Directors must make difficult decisions about long-term goals to ensure the sustainability of the programs. At the same time, demands are increasing for improved financial and nutritional accountability. School districts need financial management information systems that provide data for both evaluation and financial decision-making.
Intended Audience: School nutrition director, school district business manager, and school district accountant
Hours of Instruction: 12
Key Area: 3
Professional Standards Code(s): 3300, 3310, 3320, 3330, 3340, 3350, 3360 |
| STAR: Effective Strategies for Streamlining Procurement and Record Keeping |
In this webinar, the ICN will discuss effective strategies for streamlining procurement and record-keeping processes in school nutrition programs. School nutrition professionals in the field will share good practices for procuring food and supplies. We will also cover building and managing supplier relationships. We will discuss the record-keeping process, types of records that need to be maintained, and its critical role in maintaining accountability and transparency in school nutrition programs.
Intended Audience: School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff, State Agency, Allied Organizations
Hours of Instruction: 1
Key Area: 2
Professional Standards Code(s): 2400, 2430 2440 |
| STAR: Farm to School – Procuring Local Foods |
This webinar aims to equip school nutrition professionals with effective procurement practices for incorporating locally sourced foods into school meal programs. It will feature strategies for sourcing local foods, establishing community partnerships, and addressing procurement challenges.
Intended Audience: School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff, State Agency, Allied Organizations
Hours of Instruction: 1
Key Area: 1
Professional Standards Code(s): 1130 |
| Buy American - US Agriculture Supporting Healthy School Meals |
This training provides general concepts about the Buy American provisions when procuring food for Federal school nutrition programs.
Intended Audience: School Nutrition Directors
Hours of Instruction: 2
Key Area: 2
Professional Standards Code(s): 2000, 2400 |
| KPI Series: Financial and Inventory Management |
This course is to provide school nutrition professionals with an easy-to-use reference for identifying and applying the key performance indicators (KPIs) that focus on the most critical aspects of a nutrition program’s performance to achieve success.
Intended Audience: School Nutrition Staff/Employees, School Nutrition Managers, School Nutrition Directors, State Agency, Child Care Centers, and Child Care Homes
Hours of Instruction: 2
Key Area: 3
Professional Development Code(s): 3000 |
| Basics of the Procurement Processes |
This web-based training covers the basics of the procurement process in the National School Lunch Program. |
| GENERAL PROGRAM AREAS |
| School Nutrition Staff - You Are a Team |
This course focuses on the important roles of the school nutrition staff and the skills needed to achieve the school nutrition program's goals. The school nutrition staff are key players in achieving the nutritional, educational, and financial goals of the school nutrition program. This course is designed to help you expand your knowledge, develop new skills, and understand the importance of your role in the school nutrition program.
Intended Audience: School Nutrition Staff/Employees
Hours of Instruction: 4
Key Area: 4
Professional Standards Code(s): 4100, 4120, 4130, 4140, 4150, 4160 |
| Food Safety in Schools |
This training is designed to provide school nutrition employees with up-to-date information on food safety. This training contains lessons and activities which allow participants to be actively involved in learning the food safety concepts needed to prepare and serve food safely and to keep school nutrition facilities safe and sanitary. The chapters cover topics such as: food safety, prevention of foodborne illness, basics of microorganisms, how to keep a clean and sanitary school nutrition facility, process for foodborne illness prevention, and food safety programs in schools. Published 2015
Intended Audience: School Nutrition Staff/Employees, School Nutrition Managers, School Nutrition Directors, Chefs
Hours of Instruction: 8
Key Area: Core, 2
Professional Standards Code(s): 2600 |
| STAR Strategies for Implementing a Local School Wellness Program |
The local school wellness policy is a written document of official policies that guide a local educational agency (LEA) or school district’s efforts to establish a healthy school environment. It promotes students’ health, well-being, and ability to learn by supporting healthy eating and physical activity. Felicia Redding, Program Specialist at USDA FNS Southeastern Regional Office, will discuss the Local School Wellness Policy Final Rule. Susan Stone, District Wellness Coordinator with Atlanta Public School District, will identify strategies for implementing a local school wellness program.
Intended Audience: School Nutrition Directors, School Nutrition Managers, School Nutrition Employee/Staff
Hours of Instruction: 1
Key Area: 3
Professional Standards Code(s): 3200 |
| Smart Snacks |
This web-based training is centered around utilizing the smart snacks calculator resource available to schools to ensure compliance with nutrition standards by identifying Smart Snacks. |
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