Overview

School Nutrition Programs | CACFP | SFSP

The resources below provide guidance on planning, preparing, and promoting healthy meals that meet the USDA meal pattern requirements for schools and institutions participating in the U.S. Department of Agriculture’s (USDA) Child Nutrition Programs. For more resources, review the CSDE's Resource List for Menu Planning and Food Production.

Meal Patterns  |   Meal Pattern Components  |   Meal Modifications for Special Diets
Menu Planning  |   Nutrient Analysis of Menus  |   Promoting Healthy Food Choices  |   Recipes 

Meal Patterns

• Afterschool Snack Program (ASP)
  • Afterschool Snack Program Meal Pattern for Grades K-12 (CSDE)
  • Afterschool Snack Program  Meal Pattern for Preschoolers (Ages 1-4) (CSDE)
• Child and Adult Care Food Program (CACFP)
  • Meal Pattern Requirements for CACFP Adult Day Care Centers (CSDE webpage)
  • Meal Pattern Requirements for CACFP Child Care Programs (CSDE webpage)
• School Nutrition Programs
  • Meal Patterns for Grades K-12 in School Nutrition Programs (CSDE webpage)
  • Meal Patterns for Preschoolers in School Nutrition Programs (CSDE webpage)
• Summer Food Service Program (SFSP)
  • Meal Pattern for the Summer Food Service Program (CSDE)
  • SFSP Meal Patterns ("How To" section of CSDE's SFSP webpage)   

Meal Pattern Components

• Fruits Component 
  • Fruits Component for CACFP Adult Day Care Centers (CSDE's Crediting Foods in CACFP Adult Day Care Centers webpage)
  • Fruits Component for CACFP Child Care Programs (CSDE's Crediting Foods in CACFP Child Care Programs webpage)
  • Fruits Component for Grades K-12 in the NSLP and SBP (CSDE's Crediting Foods in School Nutrition Programs webpage)
  • Fruits Component for Preschoolers in the NSLP, SBP, and ASP ("Related Resources" section of CSDE's Meal Patterns for Preschoolers in School Nutrition Programs)
  • Vegetables/Fruits Component for Grades K-12 in the Afterschool Snack Program (CSDE)
  • Vegetables/Fruits Component for the SFSP ("Documents/Forms" section of CSDE's SFSP webpage)
  • Portion Guide for Fresh Fruits (Start with Half a Cup)
    • 8 1/2 by 14 inches
    • 11 by 17 inches
    • 24 by 36 inches
  • More resources:  "Fruits Component" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
• Grains Component 
  • Grains/Breads Component for Grades K-12 in the Afterschool Snack Program (CSDE)
  • Grains/Breads Component for the SFSP ("Documents/Forms" section of CSDE's SFSP webpage)
  • Grains Component for CACFP Adult Day Care Centers (CSDE's Crediting Foods in CACFP Adult Day Care Centers webpage)
  • Grains Component for CACFP Child Care Programs (CSDE's Crediting Foods in CACFP Child Care Programs webpage)
  • Grains Component for Grades K-12 in the NSLP and SBP (CSDE's Crediting Foods in School Nutrition Programs webpage)
  • Grains Component for Preschoolers in the NSLP, SBP and ASP ("Related Resources" section of CSDE's Meal Patterns for Preschoolers in School Nutrition Programs)
  • More resources: "Grains Component" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
• Meat/Meat Alternates Component 
  • Meat/Meat Alternates Component for CACFP Adult Day Care Centers (CSDE's Crediting Foods in CACFP Adult Day Care Centers)
  • Meat/Meat Alternates Component for CACFP Child Care Programs (CSDE's Crediting Foods in CACFP Child Care Programs webpage)
  • Meat/Meat Alternates Component for Grades K-12 in the Afterschool Snack Program (CSDE)
  • Meat/Meat Alternates Component for Grades K-12 in the NSLP and SBP (CSDE's Crediting Foods in School Nutrition Programs webpage)
  • Meat/Meat Alternates Component for Preschoolers in the NSLP, SBP and ASP ("Related Resources" section of CSDE's Meal Patterns for Preschoolers in School Nutrition Programs)
  • Meat/Meat Alternates Component for the SFSP ("Documents/Forms" section of CSDE's SFSP webpage)
  • More resources: Refer to "Meat/Meat Alternates Component" in the CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
• Milk Component 
  • Milks Component for CACFP Adult Day Care Centers (CSDE's Crediting Foods in CACFP Adult Day Care Centers webpage)
  • Milk Component for CACFP Child Care Programs (CSDE's Crediting Foods in CACFP Child Care Programs webpage)
  • Milk Component for Grades K-12 in the Afterschool Snack Program (CSDE)
  • Milk Component for Grades K-12 in the NSLP and SBP (CSDE's Crediting Foods in School Nutrition Programs webpage)
  • Milk Component for Preschoolers in the NSLP, SBP and ASP (CSDE)
  • Milk Component for the SFSP ("Documents/Forms" section of CSDE's SFSP webpage)
  • More resources: Refer to "Milk Component" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
• Vegetables Component 
  • Vegetables Component for CACFP Adult Day Care Centers (CSDE's Crediting Foods in CACFP Adult Day Care Centers webpage)
  • Vegetables Component for CACFP Child Care Programs (CSDE's Crediting Foods in CACFP Child Care Programs webpage)
  • Vegetables Component for Grades K-12 in the NSLP and SBP (CSDE's Crediting Foods in School Nutrition Programs webpage)
  • Vegetables Component for Preschoolers in the NSLP, SBP and ASP ("Related Resources" section of CSDE's Meal Patterns for Preschoolers in School Nutrition Programs)
  • Vegetables/Fruits Component for Grades K-12 in the Afterschool Snack Program (CSDE)
  • Vegetables/Fruits Component for the SFSP ("Documents/Forms" section of CSDE's SFSP webpage)
  • Portion Guide for Fresh Vegetables (Start with Half a Cup)
    • 8 1/2 by 14 inches
    • 11 by 17 inches
    • 24 by 36 inches
  • More resources: "Vegetables" and "Legumes (Dried Beans and Peas)" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs

Meal Modifications for Special Diets

• Meal Modifications for Special Diets in the SFSP ("How To" section of CSDE's SFSP webpage)   
• Resource List for Special Diets in Child Nutrition Programs (CSDE)
• Special Diets in CACFP Adult Day Care Centers (CSDE webpage)
• Special Diets in CACFP Child Care Programs (CSDE webpage)
• Special Diets in School Nutrition Programs (CSDE webpage)
• "Vegetarian Diets" in CSDE's Resource List for Special Diets in Child Nutrition Programs 

Menu Planning

• Child Nutrition Sharing Site (Institute of Child Nutrition)
• Crediting Foods
  • Crediting Foods for Grades K-12 in the Afterschool Snack Program ("Documents/Forms" section of CSDE's ASP webpage)
  • Crediting Foods for Preschoolers in the Afterschool Snack Program ("Documents/Forms" section of CSDE's ASP webpage)
  • Crediting Foods in CACFP Adult Day Care Centers (CSDE webpage)
  • Crediting Foods in CACFP Child Care Programs (CSDE webpage)
  • Crediting Foods in Preschool Menus ("Related Resources" section of CSDE's Meal Patterns for Preschoolers in School Nutrition Programs webpage)
  • Crediting Foods in School Nutrition Programs (CSDE webpage)
  • Crediting Foods in the SFSP ("Documents/Forms" section of CSDE's SFSP webpage)
  • Food Buying Guide for Child Nutrition Programs (USDA webpage)
• Food Themes: National Food Days and Seasonal Food Promotions
  • Food Calendar (University of Nebraska- Lincoln)
  • Mealtime Memo for the CACFP (Institute of Child Nutrition)
    Monthly electronic newsletter with information about what’s in season, recipe ideas, and fun food facts
  • Team Nutrition Popular Events Idea Booklet (USDA)
• Menu Planning for the ASP ("Documents/Forms" section of CSDE's ASP webpage)
• Menu Planning for the CACFP
  • Cycle Menus for Child Care: Preschoolers (Institute of Child Nutrition)
  • Menu Planning Basics: A Guide for CACFP Operators in Child Care (Institute of Child Nutrition)
  • Menu Planning for CACFP Adult Day Care Centers (CSDE's Meal Patterns for CACFP Adult Day Care Centers webpage)
  • Menu Planning for CACFP Child Care Programs (CSDE's Meal Patterns for CACFP Child Care Programs webpage)
  • Resources for the CACFP Meal Patterns (CSDE)
• Menu Planning for School Meals
  • Classroom Meals: Requirements for Classroom Meals in the NSLP and SBP (CSDE)
  • Field Trip Meals: Requirements for Field Trip Meals in the NSLP and SBP (CSDE)
  • Menu Planner for School Meals (USDA)
  • Menu Planning for Preschoolers (CSDE's Meal Patterns for Preschoolers in School Nutrition Programs webpage)
  • Menu Planning for School Meals (CSDE's Meal Patterns for Grades K-12 in School Nutrition Programs webpage)
  • Menu Planning Guide for Preschoolers in the NSLP and SBP (CSDE)
  • Menu Planning Guide for School Meals for Grades K-12 (CSDE webpage)
  • Resources for the Preschool Meal Patterns (CSDE)
  • Resources for the School Meal Patterns for Grades K-12 (CSDE)
• Menu Planning for the SFSP
  • Menu Planning for the SFSP ("How To" section of CSDE's SFSP webpage)
  • Resources for the SFSP Meal Patterns (CSDE)
• Offer versus Serve (OVS)
  • OVS for School Nutrition Programs (CSDE webpage)
  • OVS in CACFP Adult Day Care Centers ("Related Resources" section of CSDE's Meal Patterns for CACFP Adult Day Care Centers webpage)
  • OVS in At-risk Afterschool Centers in the CACFP (CSDE)
  • OVS in the SFSP ("How To" section of CSDE's SFSP webpage)   
• Portion Control 
  • Basics at a Glance Poster (Institute of Child Nutrition): Recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity
• Procurement
  • Procurement for School Nutrition Programs (CSDE webpage)
  • Procurement for the CACFP Child Care Centers (CSDE's Program Guidance for CACFP  Adult Day Care Centers  webpage)
  • Procurement for the CACFP Child Care Centers (CSDE's Program Guidance for CACFP Child Care Programs webpage)
  • Procuring Local Foods for Child Nutrition Programs (USDA)
• Resource Lists
  • Resource List for Child Nutrition Programs (CSDE webpage)
  • Resource List for Menu Planning and Food Production for Child Nutrition Programs (CSDE)
• Salad Bars
  • A Field Guide to Salad Bars in Schools (Minnesota Department of Health)
  • Promoting and Supporting School Salad Bars: An Action Guide for State Health Practitioners (Centers for Disease Control and Prevention)
  • Salad Bar Signage: English (Colorado Department of Education)
  • Salad Bar Signage: Spanish (Colorado Department of Education)
  • Salad Bar Signage Template (Wisconsin Department of Public Instruction)
  • Salad Bar Tools & Resources (The Lunch Box)
  • Salad Bars (Action for Healthy Kids)
  • Salad Bars to Schools (Centers for Disease Control and Prevention)
  • Salad Bars to Schools (Chef Ann Foundation)
  • USDA Memo SP 41-2019: Salad Bars in the National School Lunch Program
• Seasonal and Local Foods
  • Connecticut Grown Crop Availability Calendar (Connecticut Department of Agriculture)
  • Fruits & Vegetables by Season in Connecticut (SNAP4CT)
  • Integrating Local Foods into Child Nutrition Programs (USDA)
  • Recipes for Farm to School (CSDE's Farm to School webpage)
  • Seasonal Produce Guide (SNAP-Ed)
• USDA Foods
  • Food Distribution Program (USDA Foods) (CSDE webpage)
  • USDA Foods in Schools (USDA webpage)

Nutrient Analysis of Menus

• Child Nutrition Database (USDA webpage): Required in USDA-approved nutrient analysis software for the NSLP and SBP
• FoodData Central (USDA webpage)
• Nutrient Analysis Protocols: How to Analyze Menus for USDA’s School Meals Programs (USDA)
• "Nutrient Analysis" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
• USDA  Approved Nutrient Analysis Software (USDA webpage)

Promoting Healthy Food Choices

• Farm to School (CSDE webpage)
• Resource List for Dietary Guidance and Nutrition Information (CSDE)
• Resource List for Nutrition Education (CSDE)
• Resource List for Wellness Policies in Schools and Child Care (CSDE)
• School Wellness Policies (CSDE webpage)
• Team Nutrition Popular Events Idea Booklet (USDA)
• USDA Memo 15-2016: Optional Best Practices to Further Improve Nutrition in the CACFP

Recipes for Child Nutrition Programs

Sponsors of the Child Nutrition Programs must ensure that local menus comply with the USDA meal patterns. Recipes and menus that are not from USDA should be checked for compliance with the USDA meal patterns, and adapted as needed.

• All Programs Recipes
  • Child Nutrition Recipe Box (Institute of Child Nutrition)
  • Team Nutrition Recipes (USDA)
  • More resources: "Recipes" in CSDE's Resource List for Menu Planning and Food Production for Child Nutrition Programs 
• CACFP Recipes
  • CACFP Cooking Videos (USDA webpage)
  • CACFP Recipes for Child Care Homes and Adult Day Care (USDA webpage)
  • Multicultural Recipes for Child Care Centers, Family Day Homes and Adult Daycare Centers (Texas Department of Agriculture)
  • Recipes for Healthy Kids: Cookbook for Child Care Centers (USDA webpage)
  • Recipes for Healthy Kids: Cookbook for Homes (USDA webpage)
• Multicultural Recipes
  • Back to Basics: Asian Fusion Recipes (John Stalker Institute, Framingham State University)
  • Back to Basics: Indian Fare Recipes (John Stalker Institute, Framingham State University)
  • Back to Basics: Latin American Cuisine Recipes (John Stalker Institute, Framingham State University)
  • Back to Basics: Mediterranean Flavors Recipes (John Stalker Institute, Framingham State University)
  • Culture and Food (USDA webpage): Menu planning resources, ideas, and recipes. Note: Recipes do not indicate the meal pattern contribution for Child Nutrition Programs.
  • Menus of Flavor (Institute of Child Nutrition)
  • Multicultural Child Care Recipes (USDA webpage)
  • Multicultural Recipes for Child Care Centers, Family Day Homes and Adult Daycare Centers (Texas Department of Agriculture)
• School Recipes
  • Grab & Go Recipes (Institute of Child Nutrition)
  • New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education)
  • Recipes (John Stalker Institute, Framingham State University)
  • Recipes for Healthy Kids Cookbook for Schools (USDA webpage)
• Using Spices and Seasonings
  • Boost flavors with herbs and spices: page 54 of the Institute of Child Nutrition's Menu Planning Basics: A Guide for CACFP Operators in Child Care
  • No Time to Train - Short Lessons for School Nutrition Assistants: Adjusting a Recipe with Herbs and Spices (Institute of Child Nutrition)
  • No Time to Train - Short Lessons for School Nutrition Assistants: Herbs, Spices, and Seasonings (Institute of Child Nutrition)
  • Flavor Chart (Georgia Department of Education)
  • Using Herbs and Spices to Flavor Foods: Enhancing Flavor and Appeal (Institute of Child Nutrition)
  • Using Herbs and Spices to Flavor Foods: Purchasing and Storing (Institute of Child Nutrition)
• Using Standardized Recipes
  • Guide: USDA Recipe Standardization Guide for School Nutrition Programs (Institute of Child Nutrition)
  • Manager’s Corner: Standardized Recipes (Institute of Child Nutrition)
  • Measuring Success with Standardized Recipes (Institute of Child Nutrition)
  • No Time to Train: Short Lessons for School Nutrition Assistants: Identifying the Parts of a USDA Quantity Recipe (Institute of Child Nutrition) 
  • No Time to Train: Short Lessons for School Nutrition Assistants: Portioning Matters (Institute of Child Nutrition)
  • On the Road to Professional Food Preparation eLearning: Portion Control (Institute of Child Nutrition)
  • On the Road to Professional Food Preparation eLearning: Recipe Adjustments (Institute of Child Nutrition)
  • On the Road to Professional Food Preparation eLearning: Weights and Measures (Institute of Child Nutrition) 
  • Standardized Recipe Form for the CACFP (CSDE)
  • Standardized Recipe Form for School Nutrition Programs (CSDE)
  • Standardized Recipe Form for the SFSP (CSDE)
  • What’s Standard About Standardized Recipes? (The Journal of Child Nutrition & Management)
  • Why Use Standardized Recipes? Fact Sheet (Institute of Child Nutrition)