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  |   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)
  • Meal Pattern Requirements for CACFP Child Care Programs (CSDE)
• School Nutrition Programs
  • Meal Patterns for Grades K-12 in School Nutrition Programs (CSDE)
  • Meal Patterns for Preschoolers in School Nutrition Programs (CSDE)
• Summer Food Service Program (SFSP)
  • Meal Pattern for the Summer Food Service Program (CSDE)
  • SFSP Meal Patterns (CSDE's SFSP webpage)   

Meal Pattern Components

• Fruits Component 
  • Fruits Component for CACFP Adult Day Care Centers (CSDE)
  • Fruits Component for CACFP Child Care Programs (CSDE)
  • Fruits Component for Grades K-12 in the NSLP and SBP (CSDE)
  • Fruits Component for Preschoolers in the NSLP, SBP, and ASP (CSDE)
  • Vegetables/Fruits Component for Grades K-12 in the Afterschool Snack Program (CSDE)
  • Vegetables/Fruits Component for the SFSP (CSDE)
  • 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: Refer to "Fruits Component" in the 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 (CSDE)
  • Grains Component for CACFP Adult Day Care Centers (CSDE)
  • Grains Component for CACFP Child Care Programs (CSDE)
  • Grains Component for Grades K-12 in the NSLP and SBP (CSDE)
  • Grains Component for Preschoolers in the NSLP, SBP and ASP (CSDE)
  • More resources: Refer to "Grains Component" in the 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)
  • Meat/Meat Alternates Component for CACFP Child Care Programs (CSDE)
  • 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)
  • Meat/Meat Alternates Component for Preschoolers in the NSLP, SBP and ASP (CSDE)
  • Meat/Meat Alternates Component for the SFSP (CSDE)
  • 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)
  • Milk Component for CACFP Child Care Programs (CSDE)
  • Milk Component for Grades K-12 in the Afterschool Snack Program (CSDE)
  • Milk Component for Grades K-12 in the NSLP and SBP (CSDE)
  • Milk Component for Preschoolers in the NSLP, SBP and ASP (CSDE)
  • Milk Component for the SFSP (CSDE)
  • More resources: Refer to "Milk Component" in the 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)
  • Vegetables Component for CACFP Child Care Programs (CSDE)
  • Vegetables Component for Grades K-12 in the NSLP and SBP (CSDE)
  • Vegetables Component for Preschoolers in the NSLP, SBP and ASP (CSDE)
  • Vegetables/Fruits Component for Grades K-12 in the Afterschool Snack Program (CSDE)
  • Vegetables/Fruits Component for the SFSP (CSDE)
  • 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: Refer to "Vegetables" and "Legumes (Dried Beans and Peas)" in the 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 (CSDE)
• Resource List for Special Diets in Child Nutrition Programs (CSDE)
  Resources for meal modifications in Child Nutrition Programs, celiac disease, diabetes, eating disorders, feeding problems, food allergies, inborn errors of metabolism, lactose intolerance, and training on special diets
• Special Diets in CACFP Adult Day Care Centers (CSDE)
• Special Diets in CACFP Child Care Programs (CSDE)
• Special Diets in School Nutrition Programs (CSDE)
• Vegetarian Diets: See CSDE's Resource List for Menu Planning and Food Production for Child Nutrition Programs

Menu Planning

• Afterschool Programs
  • Afterschool Care Snacks Cycle Menus (USDA)
  • Afterschool Snack Program Menu Planning Resources (CSDE) 
• Basics at a Glance Poster (ICN)
• Child Nutrition Sharing Site (ICN)
• Crediting Foods
  • Crediting Foods for Grades K-12 in the Afterschool Snack Program (CSDE)
  • Crediting Foods for Preschoolers in the Afterschool Snack Program (CSDE)
  • Crediting Foods in CACFP Adult Day Care Centers (CSDE)
  • Crediting Foods in CACFP Child Care Programs (CSDE)
  • Crediting Foods in Preschool Menus (CSDE)
  • Crediting Foods in School Nutrition Programs (CSDE)
  • Crediting Foods in the SFSP (CSDE)
  • Food Buying Guide for Child Nutrition Programs (USDA)
• Food Themes: National Food Days and Seasonal Food Promotions
  • Food Calendar (University of Nebraska- Lincoln)
  • Mealtime Memo for the CACFP (ICN)
    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 CACFP
  • Cycle Menus for Child Care: Preschoolers (ICN)
  • Menu Planning Basics: A Guide for CACFP Operators in Child Care (ICN)
  • 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, SBP, and ASP (CSDE)
  • Menu Planning Guide for School Meals for Grades K-12 (CSDE)
  • 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 (CSDE's SFSP webpage)
  • Overview of Meal Pattern Components for the SFSP (CSDE's SFSP webpage)
  • Resources for the SFSP Meal Patterns (CSDE)
• Offer versus Serve (OVS)
  • OVS for School Nutrition Programs (CSDE)
  • OVS in CACFP Adult Day Care Centers (CSDE)
  • OVS in At-risk Afterschool Centers in the CACFP (CSDE)
  • OVS in the SFSP (CSDE's SFSP webpage)
• Procurement
  • Procurement for School Nutrition Programs (CSDE)
  • Procuring Local Foods for Child Nutrition Programs (USDA)
• Resource Lists
  • Resource List for Child Nutrition Programs (CSDE)
    Resources for the ASP, CACFP, family-style meal service, financial management, food service qualifications, FFVP, guidance for Child Nutrition Programs, NSLP, offer versus serve (OVS), procurement, SBP, SMP, Summer Meals, training for Child Nutrition Programs staff, USDA Foods, and water availability.
  • Resource List for Menu Planning and Food Production for Child Nutrition Programs (CSDE)
    Resources for creating and promoting healthy meals, food production, meal pattern components (meat/meat alternates, grains, vegetables, fruits, and milk), legumes (beans and peas), limiting added sugars, fat, and sodium, low-cost healthy eating, low-fat dairy, meal patterns, menu planning for Child Nutrition Programs, nutrient analysis, recipes, sample menus for schools and the CACFP, signage and posters, and vegetarian meals.
• 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 (CDC)
  • 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 (CDC)
  • 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)
  • Farm to School Recipes (CSDE's Farm to School webpage)
  • Fruits & Vegetables by Season in Connecticut (SNAP4CT)
  • Integrating Local Foods into Child Nutrition Programs (USDA)
  • Seasonal Produce Guide (SNAP-Ed)
• USDA Foods
  • Food Distribution Program (USDA Foods) (CSDE)
  • USDA Foods in Schools (USDA)

Promoting Healthy Food Choices

• CACFP Best Practices (English) (USDA)
• CACFP Best Practices (Spanish): Programa de comidas para niños y adultos: Buenas practicas (USDA)
• Farm to School (CSDE)
• 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)
• Team Nutrition Popular Events Idea Booklet (USDA)
• The School Day Just Got Healthier (USDA)

Recipes for Child Nutrition Programs

• All Programs Recipes
  • Child Nutrition Recipe Box (ICN)
  • Team Nutrition Recipes (USDA)
  • More recipe resources: Resource List for Menu Planning and Food Production for Child Nutrition Programs (CSDE) 
• CACFP Recipes
  • CACFP Cooking Videos (USDA)
  • CACFP Recipes for Child Care Homes and Adult Day Care (USDA)
  • Child Nutrition Recipe Box (ICN)
  • 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)
  • Recipes for Healthy Kids: Cookbook for Homes (USDA)
  • Team Nutrition Recipes (USDA)
  • More recipe resources: Resource List for Menu Planning and Food Production for Child Nutrition Programs (CSDE) 
• Multicultural Recipes
  • 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 training materials (ICN)
  • Multicultural Child Care Recipes (USDA)
  • Multicultural Recipes for Child Care Centers, Family Day Homes and Adult Daycare Centers (Texas Department of Agriculture)
• School Recipes
  • Child Nutrition Recipe Box (ICN)
  • Grab & Go Recipes (ICN)
  • New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education)
  • Recipes and Menus (John Stalker Institute, Framingham State University)
  • Recipes for Healthy Kids Cookbook for Schools (USDA)
  • Team Nutrition Recipes (USDA)
  • More recipe resources: Resource List for Menu Planning and Food Production for Child Nutrition Programs (CSDE) 
• Using Spices and Seasonings
  • Boost flavors with herbs and spices: page 54 of the ICN'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 (ICN)
  • No Time to Train - Short Lessons for School Nutrition Assistants: Herbs, Spices, and Seasonings (ICN)
  • Flavor Chart (Georgia Department of Education)
  • Using Herbs and Spices to Flavor Foods: Enhancing Flavor and Appeal (ICN)
  • Using Herbs and Spices to Flavor Foods: Purchasing and Storing (ICN)
• Using Standardized Recipes
  • Guide: USDA Recipe Standardization Guide for School Nutrition Programs (ICN)
  • Manager’s Corner: Standardized Recipes (ICN)
  • Measuring Success with Standardized Recipes (ICN)
  • No Time to Train: Short Lessons for School Nutrition Assistants: Identifying the Parts of a USDA Quantity Recipe (ICN) 
  • No Time to Train: Short Lessons for School Nutrition Assistants: Portioning Matters (ICN)
  • On the Road to Professional Food Preparation eLearning: Portion Control (ICN)
  • On the Road to Professional Food Preparation eLearning: Recipe Adjustments (ICN)
  • On the Road to Professional Food Preparation eLearning: Weights and Measures (ICN) 
  • 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 (ICN)