Related Resources

General Program Guidance

• Child Nutrition Sharing Site (ICN)
• Nutrition Standards for School Meals (USDA)
• Operational Memoranda (CSDE)
• Program Guidance for School Nutrition Programs (CSDE)
• The School Day Just Got Healthier (USDA)

Meal Pattern Requirements for School Meals

• Certification of Meal Pattern Compliance (CSDE)
• Implementation Timeline for the NSLP and SBP Meal Patterns for Grades K-12 (CSDE)
• Meal Pattern Training Materials (CSDE webpage)
• Menu Planning for Shorter or Longer Weeks (CSDE)
• USDA Memo SP 05-2022: Meal Requirements Under the National School Lunch Program and School Breakfast Program: Questions and Answers for Program Operators Updated to Support the Transitional Standards for Milk, Whole Grains, and Sodium Effective July 1, 2022
• USDA Memo SP 39-2019: Clarification on the Milk and Water Requirements in the School Meal Program
• USDA Memo SP 06-2007: Fluid Milk and Other Food Components/Menu Items in Reimbursable Lunches
• Vegetable Subgroups in the NSLP (CSDE)
• Vegetable Substitutions at Breakfast
  • For school years 2022-23 and 2023-24, vegetables may substitute for the fruits component at any breakfast, without including vegetables from the other subgroups in the weekly menu.
  • USDA Memo SP 06-2023, CACFP 05-2023 and SFSP 02-2023: Consolidated Appropriations Act, 2023: Effect on Child Nutrition Programs
• Weekly WGR Percentage of School Menus (must be at least 80 percent WGR)
  • Calculating the Weekly Percentage of Whole Grain-rich Menu Items in the NSLP and SBP (CSDE)
  • Worksheet to Calculate the Weekly Percentage of Whole Grain-rich Menu Items in School Lunch and Breakfast Menus for Grades K-12 (CSDE)

Menu Planning for School Meals

• Menu Planner for School Meals (USDA)
• Menu Planning Checklists for Lunch for Grades K-12 (CSDE's Forms for School Nutrition Programs webpage)
• Menu Planning for Child Nutrition Programs (CSDE)
• Menu Planning Guide for School Meals for Grades K-12 (CSDE)
• Offer versus Serve (CSDE webpage)
• Overview of Menu Planning for Grades K-12 in the NSLP (CSDE)
• Overview of Menu Planning for Grades K-12 in the SBP (CSDE)
• Production Records (CSDE webpage)
• Recipe Resources: Visit the CSDE's Menu Planning for Child Nutrition Programs webpage
• Requirements for Classroom Meals in the NSLP and SBP (CSDE)
• Requirements for Field Trip Meals in the NSLP and SBP (CSDE)
• Resources for Menu Planning
  • Resource List for Child Nutrition Programs (CSDE)
  • Resource List for Menu Planning and Food Production in Child Nutrition Programs (CSDE)
  • Resource List for Special Diets in Child Nutrition Programs (CSDE)
  • Resources for the School Meal Patterns for Grades K-12 (CSDE)
• Standardized Recipe Form for School Nutrition Programs (CSDE)
• Yield Study Form (CSDE)

Crediting Foods in School Meals

• Crediting Foods in School Nutrition Programs (CSDE webpage)
• Food Buying Guide for Child Nutrition Programs (USDA)
• Portion Guide for Fresh Fruits  (Start with Half a Cup)
  • 8 1/2 by 14 inches
  • 11 by 17 inches
  • 24 by 36 inches
• Portion Guide for Fresh Vegetables  (Start with Half a Cup)
  • 8 1/2 by 14 inches
  • 11 by 17 inches
  • 24 by 36 inches
• Yield Study Data Form (CSDE)

Meal Counting and Claiming of School Meals

• Meal Counting and Claiming for School Nutrition Programs (CSDE webpage)
• Requirements for Classroom Meals in the NSLP and SBP (CSDE)
• Requirements for Field Trip Meals in the NSLP and SBP (CSDE)

For more resources, visit the CSDE's Resources for Child Nutrition Programs webpage.