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2022 National Child Nutrition Conference

April 18-22 2022 | New Orleans, Louisiana

CACFP · Afterschool Meals · Summer Food

Nutrition Track | CEU Specialty 1

All About Beans

Did you know beans meet CACFP requirements for both the vegetable and the meat alternate category? Learn about the nutritional benefits of beans along with tips and tasty recipes for your menus.

Presented by

Kaci Vohland Web

Kaci Vohland, MS, RDN, LD

Registered Dietitian Nutritionist, Bean Institute

Speaker at Business convention and Presentation. Audience at the conference hall.
Registration is Now Closed

Mark your calendars for NCNC23 in San Diego, April 11-13, 2023.

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Browse more workshops by education track!

A Rainbow a Week: Embracing Our Meal Patterns

Ask Us Anything About Food as Medicine

Awareness, Accommodations, Management: Diabetes in the CACFP

Best Practices in Garden to Early Childhood

Breastfeeding at CACFP Sites

CACFP Creditable Resources for Professionals

CACFP Meal Component Jeopardy

Continuous Quality Improvement

Creating a Breastfeeding-Friendly Child Care Program

Culturally Receptive Meals

Cutting Through Carbohydrate Confusion

Digestible Bites: Modifying Foods for Special Diets

Dishing Up Local Foods with Farm to CACFP

Gardens in Childcare

Identifying Whole Grain-Rich

Ingredients for Nutrition in Early Childhood

Making a Muffin Tin Recipe Box

Managing Food Allergies in Child Care Centers

Mindful Eating

My Kid Plate Garden Project

On-Trend CACFP Recipes

Passport to Latino Traditions and Culture Impacting Food Choices in America

Smart & Creditable Snacks

Smarten Up Snack Time

The CICN Presents an Exploration of Flavor

A Chef’s Impact on CACFP

CACFP and Head Start Food Service Regulations

Connecting Meal Times to Learning Outcomes Framework

Nutritious Ideas for Head Start

Why Nutrition Matters in Head Start

Leveraging Lessons Learned to Improve Your Afterschool Meals

Navigating At-Risk Afterschool Programs

Partnering with Community Nonprofits to Expand ARAs and SFSP

Solutions & Strategies for Evolving At-Risk Out of School Time Meal Programs

Supper’s Ready: Transitioning from Snacks to Supper

Creating a Mobile Summer Meals & Community Food Access Operation

From Hot to Cold: Create an Award-Winning SFSP Cold Lunch Menu

Innovate SFSP with Super Fun Events and Creative Promotions

Leveraging Lessons Learned to Improve Your Summer Food

Sponsoring Summer Food: Keys to Financial Management

Summer Meals: Outreach and Promotion During the Pandemic

CACFP in Emergency Housing Shelters

CACFP Menu Planning 101

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

Going Digital Painlessly: Making Your Work Life Easier

Healthy Beginnings Create Healthy Futures: Equity in ECE Programs

Leveraging Free Technology for CACFP

More on Meal Patterns

Nuts and Bolts of Meal Planning for Child Care Centers

Serious Deficiency Process

Steps to Success Sponsoring Centers

CACFP Training Program & Nutrition Calendar

Insight into CACFP Providers’ Purchasing Behavior

Menu Planning Made Easy: Health-e Pro Software Demonstration

Taking the Paper Out of CACFP Paperwork

Developmentally Appropriate Practices and Diversity in Early Education

Healthy Habits to Improve Your Life

Nonprofit Board Recruitment and Development

Policies and Procedures for CACFP Success

Professional Networking: Strategies and Tips

Run Your Race: Becoming the Best Version of Yourself

CACFP Administrative Budgets

Developing a CACFP Budget

Flawless Audits for Multi-Program and Multi-State Sponsors

Grant Writing 101

Investigating Fraud, Waste & Abuse in Federally Funded Programs

Creating a Successful At-Risk Afterschool Meal Program

Healthier CACFP Gold Award: Promoting Best Practices

How Louisiana Increased CACFP Participation

In Their Words: How Meal Providers Survived and Thrived

Iteration, Innovation and Collaboration: Child Nutrition and Community Wellness Hubs

Lessons Learned: Partnerships to Address Food Insecurity

Lessons Learned: Serving 5.5 Million Meals in a Pandemic

Multi-Sector Collaboration to Achieve Nutrition Equality

Share Successes: Happily Healthy Meal Kits

Statewide Collaboration: Developing Guidance for Meal Quality

ABCs of a Healthy Me

Creative Solutions to Provide Nutrition Education During a Pandemic

Eat. Create. Cultivate. Fun with Food Through Positive Mealtime Experiences

How to Better Interpret Food & Nutrition Headlines to Guide Your Work

iTrain, You Train: Tools and Strategies for Training Your CACFP Staff

Start Strong: A Cooking Curriculum for Family Child Care Providers

Accommodating Participants with Disabilities in Community Meals

Advancing Health Equity in Child Nutrition

Awareness, Connectedness and Action: Equity and Anti-Racism

Child Nutrition Reauthorization

Civil Rights Compliance and Special Diets in the CACFP

Collection of Race and Ethnicity Data by Visual Observation and Identification in CACFP– Questions and Answers

Food & Health Equity: What Role Can I Play?

Take Action Today – Support the Keep Kids Fed Act

The Scary “A” Word – Engaging in Advocacy with Your CACFP Sites

A “SAVI” Approach to Teen Obesity Prevention

CACFP Participation in Centers by State

Engaging Your Community in Your Meal Program

Farm to Classroom: Teaching Children About Healthy Foods

Movement & Fun: Learn Ways to Promote Active Play with Infants and Toddlers

Nutrition Education with the Greater Baton Rouge Food Bank

Perspectives on Promoting Access to the CACFP

Racial Justice Resources with Sesame Street in Communities

Sesame Street in Communities’ Resources for Health Emergencies

Sowing a Brighter Future for Louisiana

Strategies to Increase CACFP Participation

Straw Bales: A New Way to Garden

The Recipe for Healthy Emotions and Eating

Arts Integration and the Health of the Whole Child

Offering Comfort, Resilience and Hope During Challenging Times

Operational Strategies for Afterschool Meals and Summer Food Service

USDA CACFP Policy Update

USDA SFSP Policy Update

Wellness Journeys & Personal Triumphs

CACFP 100

CACFP 201

CACFP 301

CACFP 401

CACFP 501

CACFP-101

SFSP 100

State Agency

Summer Food Service Program

Thank You to Our...

PARTNERS

SPONSORS

EXHIBITORS

SILVER LEVEL

Brighton Training Group

Dole Packaged Foods

E S Foods

General Mills

JA Foodservice

MH Miles Company, CPA, PC

Optimum Foods

BRONZE LEVEL

Amazing Fruit Products

Butter Buds Inc.

CenterPilot

Champion Foodservice

ChildWatch

Darlington Snacks

Diversified Foods Inc.

Ekon-O-Pac

Focus Foods

Food for Good

Food & Supply Source

FresHealth, exclusively provided by DNO Produce

Fresh Start Healthy Meals

Gerber Products Company

Health-E Pro

Healthy Blue LA

J&J Snack Foods

KidKare by Minute Menu

Los Cabos Mexican Foods

Myers and Stauffer

National Enrichment Group

Novick Childcare Solutions

PrimeroEdge

Ripple Foods

Tasty Brands, LLC

We Inspire Smart Eating (WISE)

Wonderschool

NONPROFIT LEVEL

The Bean Institute

Carolina Global Breastfeeding Institute (CGBI)

Choice Partners

The Healthy School Food Collaborative

Institute of Child Nutrition

Mushroom Council

No Kid Hungry

Penn State Extension Better Kid Care Program