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Procurement in the CACFP ($)

CEU 5

Virtual Summit presented August 19, 2020

1 hour credited CEUs

Get an overview of federal procurement regulations and practical tools on how to execute successful procurement measures.

Presented by:

LaMonika Jones, MEd, GCPA, Bright from the Start: GA Department of Early Care and Learning

Find More On-Demand Webinars

10 Tips for Successful Taste Tests with Young Children ($)

Adding Whole Grains to Your Menu

Additional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi

Baking Whole Grain-Rich Foods ($)

Big City Impact on Kids’ Menus

Breakfast Basics

Brunch for Lunch ($)

CACFP 101 ($)

CACFP Portable Picnics ($)

Choose Breakfast Cereals That Are Lower in Added Sugars

Choose Yogurts That Are Lower in Added Sugars

CN Labeling Program: Update for Industry

CN Labels & Product Formulation Statements: Hands-On Practice

Continuing Quality Improvement Plans (CQI) ($)

Creditable Meals in the CACFP: Be in the Know

Crediting Basics and Beyond: An In-Depth Look at the Crediting Handbook for the CACFP

Crediting Coconut and Vegetable Noodles in CNPs

Crediting Popcorn, Hominy, Corn Masa and Masa Harina in CNPs

Crediting Store-Bought Combination Baby Foods in the CACFP

Cultivating Cultural Awareness Through Food ($)

Cultural Sensitivity & Humility in Head Start ($)

Digestible Bites: Modifying Food for Special Diets ($)

Eat. Create. Cultivate. Fun with Food Through Positive Mealtime Experiences ($)

Extending CACFP Beyond the Classroom ($)

Farm to Keiki: Healthy Eating Habits Take Root Early

Farm to Table: Fresh Foods & Garden Tools

Farmers’ Market Field Trip

Feeding Infants Guide Explored

Feeding Infants: 0-5 Months

Feeding Infants: Starting with Solids

Feeding Infants: What, When and How ($)

Fiber, Grains, Nutrition and Immunity ($)

Food Allergies & Special Diets ($)

Get Kids Moving! Best Practices & Ideas for Physical Activities ($)

Giving Thanks: Turkey Talk & More ($)

Grain Ounce Equivalents Tools for CACFP Operators

Grain-Based Desserts in the CACFP

Head Start: From the Kitchen to the Classroom ($)

Healthy Eating for Families

Healthy Eating from Head to Toe ($)

How to Support Breastfeeding in the CACFP

Identifying Whole Grain-Rich in the CACFP

Identifying Whole Grain-Rich in the CACFP Using the Ingredient List

Identifying Whole Grain-Rich in the CACFP, Part 2

In-Grained: Easy Tools to Determine Serving Amounts

Introducing Healthy Foods with Fun, Interactive Learning ($)

Make Every Bite Count with the Dietary Guidelines, 2020-2025

Mealtimes with Toddlers

Methods for Healthy Cooking

Movement and Fun: Learn Ways to Promote Active Play with Infants and Toddlers ($)

Moving Forward: Update on Food Crediting in CNPs with Guidance for Dried Meat Products

Nutrition and the Brain ($)

Planning Developmentally Appropriate Menus ($)

Prep to Plate: CACFP Portion Sizes

Preventing Picky Eating Through Responsive Feeding

Serving Adult Participants in the CACFP

Serving Adults in the CACFP: Meal Patterns, Nutrition and Resources

Serving Cold Lunches ($)

Serving Healthy Meals in the CACFP ($)

Serving Meat & Meat Alternates at Breakfast

Serving Milk in the CACFP

Serving Snacks in the CACFP

Serving Vegetables in the CACFP

USDA National Breastfeeding Promotion and Support Campaign for Millennial WIC Moms

Using the Nutrition Facts Label in the CACFP

Using the WIC List to Identify Creditable Foods in the CACFP

Water, Water, Everywhere ($)