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2022 National Child Nutrition Conference

April 18-22 2022 | New Orleans, Louisiana

CACFP · Afterschool Meals · Summer Food

Train-the-Trainer Track | CEU Specialty 3

Start Strong: A Cooking Curriculum for Family Child Care Providers

Double Session

Child care providers may lack the cooking skills and time needed to prepare healthy foods. Learn how to teach the Start Strong: Cooking, Feeding and More curriculum. Topics include: knife skills, adding flavor without salt, cooking with beans, menu planning and more.

Presented by

Mary Schroeder Web

Mary Schroeder, RD, LD, MPH

Extension Educator, University of Minnesota Extension

Kelly Kunkel Web

Kelly Kunkel, MS

Extension Educator, University of Minnesota Extension

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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Ask Us Anything About Food as Medicine

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CACFP Creditable Resources for Professionals

CACFP Meal Component Jeopardy

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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

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My Kid Plate Garden Project

On-Trend CACFP Recipes

Passport to Latino Traditions and Culture Impacting Food Choices in America

Smart & Creditable Snacks

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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

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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

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Creative Solutions to Provide Nutrition Education During a Pandemic

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

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

Accommodating Participants with Disabilities in Community Meals

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Awareness, Connectedness and Action: Equity and Anti-Racism

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Civil Rights 101: Compliance with Civil Rights Requirements

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Perspectives on Promoting Access to the CACFP

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Straw Bales: A New Way to Garden

The Recipe for Healthy Emotions and Eating

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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