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Resources for Child Nutrition Programs

Documents/Forms


CSDE Resource Lists

The Connecticut State Department of Education's (CSDE) resource lists below contain resources and websites related to the operation of the U.S. Department of Agriculture’s (USDA) Child Nutrition Programs and promoting healthy school and child care nutrition and physical activity environments. Resources are listed by main category. Many websites contain information on multiple content areas.  A summary of the topics in each resource list is below.

  • Resource List for Child Nutrition Programs: Topics include the Afterschool Snack Program (ASP); Child and Adult Care Food Program (CACFP); family-style meal service; financial management; food service qualifications; Fresh Fruit and Vegetable Program (FFVP); guidance for Child Nutrition Programs; National School Lunch Program (NSLP); offer versus serve (OVS); procurement; School Breakfast Program (SBP); Special Milk Program (SMP); staff qualifications; staff training; Summer Meals; USDA Foods; and water availability.
  • Resource List for Dietary Guidance and Nutrition Information: Topics include adolescent nutrition; cultural and ethnic food diversity; developing healthy eating habits; dietary guidance; early childhood nutrition; food labels; healthy snacks; infant nutrition and feeding; nutrition and aging; nutrition information; nutrition myths and fad diets; and nutrition resources for families.
  • Resource List for Food Safety in Child Nutrition Programs: Topics include disaster preparedness and response; employee health and personal hygiene; food recalls and alerts; food safety education and training; food safety education for children; food safety resources for schools, child care, and summer meals; food thermometers; foodborne diseases; handwashing; hazard analysis critical control point (HACCP); regulations and guidelines; standard operating procedures (SOPs); and temperatures for cooking, holding, and cooling.
  • Resource List for Health and Achievement: Topics include the connection between health, learning, and achievement.
  • Resource List for Menu Planning and Food Production in Child Nutrition Programs: Topics include 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 for the CACFP, school nutrition programs, and SFSP; menu planning for Child Nutrition Programs; nutrient analysis; recipes; sample menus for the CACFP, schools, and SFSP; and signage and posters.
  • Resource List for Nutrition Education: Topics include connecting cafeteria to classroom; cooking with kids; curriculum development; evaluating nutrition education resources and information; farm to school; games and activities; health literacy; healthy eating calculators; interdisciplinary curricula; nutrition education for preschoolers, elementary students, middle and high school students, and multiple ages; nutrition handouts; nutrition presentations; nutrition promotions; nutrition resources in other languages; and training for teachers and staff.
  • Resource List for Obesity Data and Prevention: Topics include body mass index (BMI); hunger and food access; obesity data and trends; obesity education and information; and obesity prevention strategies.
  • Resource List for Physical Activity and Physical Education: Topics include behavior management; classroom physical activity; data and trends; evaluating physical education; guidelines and standards; limiting screen time; physical activity before and after school; promoting physical activity; recess; recess before lunch; and safe routes to school.
  • Resource List for Special Diets in Child Nutrition Programs: Topics include requirements and guidance for meal modifications in Child Nutrition Programs; celiac disease; developing polices for meal modifications; diabetes; eating disorders; feeding and swallowing disorders; food allergies; inborn errors of metabolism;  lactose intolerance; meal modifications in CACFP adult day care centers, CACFP child care programs, school nutrition programs, and the SFSP; medical statements for the CACFP, school nutrition programs, and SFSP; milk substitutes for children without disabilities in school nutrition programs and participants without disabilities in the CACFP; nondiscrimination legislation; training on special diets; and vegetarian meals.
  • Resource List for Wellness Policies in Schools and Child Care: Topics include action planning; alternatives to food rewards; assessment; celebrations; child care eating environment; child care nutrition and physical activity policies; commercialism in schools; community partnerships; data and trends; developing and implementing policies; employee wellness; engaging families; engaging students; evaluation; grants and funding; legislation; marketing and promotion; meal schedules and time to eat; modeling healthy behaviors; sample policies; school health teams; school wellness policy requirements; success stories; and Whole School, Whole Community, Whole Child (WSCC).

Competitive Foods 

  • Resources for Meeting the Federal and State Requirements for Competitive Foods in Schools: Topics include adult education programs; beverages; cafeterias; celebrations; competitive foods; Connecticut General Statutes for competitive foods; Connecticut Nutrition Standards; culinary programs; evaluating foods; food rewards; fundraisers; Healthy Food Certification (HFC); List of Acceptable Foods and Beverages; nonprogram foods; school stores; school wellness policies; USDA's Smart Snacks nutrition standards; and vending machines.

Meal Patterns and Crediting Foods

Publications