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Identifying Whole Grain-Rich in the CACFP, Part 2

CEU 1

Thirty on Thursday presented March 21, 2019

0.5 hours credited CEUs 

This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus, with a focus on how to treat flour blends.

Presented by:

USDA Team Nutrition

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