Skip to content
Login

Learning Center

Using the Nutrition Facts Label in the CACFP

CEU 1

Thirty on Thursday presented January 21, 2021

0.5 hours credited CEUs 

This webinar shows Child and Adult Care Food Program (CACFP) operators how to use the Nutrition Facts label to identify items that may be served at reimbursable meals and snacks.

Presented by:

USDA Team Nutrition

Register Here

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 ($)

Beginners’ Guide to Serving Foods to Participants with Swallowing Difficulties ($)

Beginners’ Guide to the Five Meal Pattern Components ($)

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

Common Allergens and Reading the Food Label ($)

Continuing Quality Improvement Plans (CQI) ($)

Cooking with Flavor: Spice Up Your CACFP Recipes ($)

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 ($)

Culturally Receptive Meals ($)

Dairy Meal Modifications ($)

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

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

Impacts of Sodium: Shaping Healthy Food Preferences ($)

In-Grained: Easy Tools to Determine Serving Amounts

Introducing Healthy Foods with Fun, Interactive Learning ($)

Introduction to Meal Modifications and Special Diets ($)

Keeping Kids Healthy: All About Food Allergens & How to Read Food Labels ($)

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

Meal Modification Cooking Demonstration ($)

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

New Year, New Recipes ($)

Nutrition and the Brain ($)

Planning Developmentally Appropriate Menus ($)

Playing Around: Making Physical Activity Part of Your Program ($)

Prep to Plate: CACFP Portion Sizes

Preventing Picky Eating Through Responsive Feeding

Quick, Easy, Low Prep Snacks ($)

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 Up Nutrition: Menu Planning & Recipe Ideas ($)

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

Vegetarian Meals ($)

Water, Water, Everywhere ($)

Wheat & Gluten-Free Meal Modifications ($)

Baby Steps: Ounce Equivalents for Grains and Infants

CACFP and Head Start Food Service Regulations ($)

Caring for Children While Social Distancing

Chat with Champions: Learn from Afterschool Meals Experts

Child-Friendly Menu Planning Using Seasonal Foods ($)

Creditable or Not? ($)

Family-Style Meal Service and Head Start Performance Regulations ($)

Garden to Early Childhood Education ($)

Harvest Celebration: Menu Planning with Cycle Menus ($)

Holiday Menu Planning ($)

How to Credit Recipes in the CACFP ($)

Joining Made Easy – Five Steps to Food Program Success ($)

Making Multiple Meals from Just a Few Ingredients ($)

Meal Service Made Fun ($)

Menu Planning for the CACFP

Menu Planning Made Easy ($)

More on Meal Patterns

Offer Versus Serve in the CACFP

Planning Menus and Recipes During COVID Shortages ($)

Safe Foods, Healthy Bodies ($)

Standardizing Recipes ($)

Strategies for Virtual Monitoring in the CACFP

Straw Bales: A New Way to Garden ($)

A Look Inside the New CACFP Trainer’s Tools: Feeding Infants Kit

Coaching & Mentoring Using a Peer-to-Peer Model

Creative Online Learning Strategies to Engage Providers

Delivering Interactive In-Person Training

Exhibit A Grains Tool to the Rescue!

Food Buying Guide Goes Digital

How to Maximize Exhibit A Grains Tool

Navigating the Food Buying Guide Calculator

Ounce Equivalents for Grains: No Weigh!

Resources for Success: Tools, Templates, Activities

Start Simple with MyPlate: Personalize Resources to Make Every Bite Count

Training Program Operators to Use Grains Ounce Equivalents

Using the Food Buying Guide to Figure Out Grain Ounce Equivalents ($)

Completing Claims Like Clockwork

Cost-Saving Strategies for Sponsors ($)

COVID Challenges & Opportunities in the CACFP ($)

Expanding Summer and Afterschool Meals ($)

Facilitating Compliance in Your At-Risk Afterschool Program ($)

Making Cents! How to Get Financial Reimbursement for the Meals You Serve ($)

Operational Strategies for Afterschool Meals & Summer Food Service ($)

Paperless: Preparing for an Audit When Your Files are Digital ($)

Reduce Findings: Make Paperwork a Priority ($)

Schools as Afterschool Meals Sponsors, Sites and Vendors ($)

Serious Deficiency Process

CACFP Administrative Budgets

Developing a CACFP Budget ($)

Financial Backups for Fiscal Audits

Flawless Audits: Managing Your CACFP Sponsorship ($)

Food Access, Family and Procurement in CACFP ($)

Fundraising Ideas

Grant Writing 101 ($)

Investigating Fraud, Waste & Abuse in Federally Funded Programs: Red Flags in the CACFP & SFSP ($)

Procurement in the CACFP ($)

Accountability & Leadership ($)

Managing from Home? Engaging Remote Staff

Managing Stress in the Workplace ($)

Methods to Becoming a Great Leader ($)

Run Your Race: Becoming the Best Version of Yourself ($)

Taking Care of Yourself During Stressful Times ($)

Accommodating Participants with Disabilities in Community Meals

Advancing Health Equity for Child Nutrition ($)

All About Policy

Applying a Racial Equity Lens to Recommendations for CACFP and SFSP ($)

Civil Rights 101: Compliance with Civil Rights Requirements 2022

COVID Impact on the CACFP

Emergency Funding, Child Nutrition Reauthorization and Grassroots Advocacy ($)

US Poverty & Its Impact on Children ($)

Summer Meals: Leveraging Mobile Solutions in Rural Communities ($)