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2022 National Child Nutrition Conference

April 18-22 2022 | New Orleans, Louisiana

CACFP · Afterschool Meals · Summer Food


Browse our workshops by looking at the conference's education tracks:

Workshops do not require pre-registration, and you are welcome to attend any workshop you desire. If you'll be joining us in New Orleans, your registration fee includes all workshop sessions, doubling your investment. We've marked which sessions will be hybrid onsite/virtual sessions. These sessions can still be attended onsite, but will also be recorded and available for on-demand viewing through May 15, 2022. So, if you're having trouble deciding between a hybrid session and another workshop during that time slot, you can choose both! If you're unable to be onsite, your registration fee will cover live Zoom access to all hybrid sessions plus on-demand viewing through May 15.

Workshops are subject to change.





Nutrition Track

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. ~ CEU Specialty 1

Presented by: Kaci Vohland, MS, RDN, LD, Bean Institute


Ask Us Anything About Food as Medicine

Bring your questions – you can ask us anything about pediatric diets and special needs diets such as type 1 diabetes or gluten intolerance. An unscripted, dynamic, and real conversation focusing on how the food we serve can help children thrive. ~ CEU Specialty 1

Presented by:

Dyan Hes, MD, Gramercy Pediatrics for Grain Foods Foundation
Pam Cureton, RD, LDN, University of Maryland School of Medicine Department of Pediatrics for Grain Foods Foundation
Angela J. Ginn-Meadow, University of Maryland Center for Diabetes and Endocrinology for Grain Foods Foundation


Awareness, Accommodations Management: Diabetes in the CACFP

As the number of young children diagnosed with diabetes is increasing, we must learn the basics of diabetes care and management. Gain awareness of the signs, symptoms, and key aspects of care that are essential for childcare professionals to make reasonable accommodations for children with Type 1 diabetes. ~ CEU Specialty 1

Presented by: Jill Cox, MS, RD, Penn State Better Kid Care


Best Practices in Garden to Early Childhood

Learn how to implement a Garden to Early Childhood program model in your curriculum. Hear about suggested best practices, fundamentals of teaching gardening to young children, planning year-round gardening activities, and incorporating a garden-to-table element for a healthy and fresh food program. ~ CEU Specialty 1

Presented by: Aarie J. Wade, MSW, Baxter Community Center


Breastfeeding at CACFP Sites

Learn easy and practical ways to meaningfully assist families and ECE program staff with breastfeeding. Gain confidence by discovering how-tos for honoring families feeding choices and receive free toolkit materials. ~ CEU Specialty 1

Presented by:

Jessica Bridgman, RDN, LDN, MPH, Carolina Global Breastfeeding Institute
Daina C. Huntley, MPH, CHES, Carolina Global Breastfeeding Institute


CACFP Creditable Resources for Professionals

Learn about the nutrition education resources which are available free-of-charge, including the guides for Identifying Whole Grain-Rich, determining sugar content in cereals and yogurt, and which milk to serve in the CACFP. Create your own toolkit of meal pattern materials and nutrition education flyers to use in your program and share with your community. ~ CEU Specialty 1

Presented by: Lisa Mack, National CACFP Sponsors Association


CACFP Meal Component Jeopardy

Test your meal pattern knowledge by playing meal component Jeopardy! Categories will include meal patterns, calculating contributions, standardizing recipes, weight vs. measure and everyone's favorite: grain/grain equivalents. ~ CEU Specialty 2

Presented by: Linsey LaPlant, MS, RDN, Health-e Pro


The CICN Presents an Exploration of Flavor: Two-Hour Session

Join the Culinary Institute of Child Nutrition’s Chefs as they take you through a series of activities and exercises to understand the five basic tastes and how to make your menu items more flavorful through the use of herbs, spices, and culinary acids. ~ CEU Specialty 1

Presented by:

Chef Patrick Garmong, Institute of Child Nutrition
Chef Garrett Berdan, RDN, Institute of Child Nutrition


Continuous Quality Improvement: Two-Hour Session

What is a CQI plan and why do you need one? We’ll explore why nutrition should be a CQI plan within your program and why having a CQI plan goal of decreasing your students BMI is important for your program. Walk away knowing how to create the right nutrition assessment and how Farm to Early Care implementation can play a vital role in decreasing your students’ BMI. ~ CEU Specialty 1

Presented by:

Jami Lee-Rokala, MS, LN, CCNP, CFPM, CLC, Tri-Valley Opportunity Council, Inc.
Debra Cooper, CCNP, CFPM, Tri-Valley Opportunity Council, Inc.


Creating a Breastfeeding-Friendly Child Care Program

What is a breastfeeding-friendly child care, and why is breastfeeding so important? Join us to learn more! We will share about why child care programs should support breastfeeding families and how that support helps moms to meet their nursing goals. You will learn all the information you need on how to properly store and prepare breast milk. ~ CEU Specialty 1

Presented by:

Caliste Chong, MS, Nemours Children's Health
Christina LeVert, MS, RD, LD, CLC, Alabama Partnership for Children


Culturally Receptive Meals

News flash! One of our little ones may be a new arrival from Afghanistan or a returnee in their second year with us whose parent(s) hail from Guatemala. Move over Sloppy Joe and Frittata, we want Lavash and Rellenitos too. What better way could there be to learn about other cultures than with food? ~ CEU Specialty 1

Presented by: Kent K. Williamson, Children's Aid New York City


Cutting Through Carbohydrate Confusion

Let’s clear up the carbohydrate confusion! We’ll give a research update on the nutritional advantages of whole grains and explore examples of popular carbohydrate “myths” and examine the scientific evidence supporting common carbohydrate conundrums. Providers will develop thoughtful, evidence-based tactics for answering common questions. ~ CEU Specialty 1

Presented by: Kelly LeBlanc, LDN, RD, Oldways


Digestible Bites: Modifying Foods for Special Diets

Learn the differences between various types of mechanical diets and how to prepare these foods to meet CACFP guidelines. ~ CEU Specialty 1

Presented by: Isabel Ramos-Lebron, MS, LD, RDN


Dishing Up Local Foods with Farm to CACFP

Learn about serving local foods, gardening and food-related nutrition education activities in child care settings. Understand the benefits of exposing young children to locally grown foods and how Farm to CACFP activities can be easily integrated into a child care environment. Leave with resources to train this workshop to program participants. ~ CEU Specialty 1

Presented by:

Kate Abernathy, CCNP, CMP, LDN, MS, RDN, Providers Choice
Katie Chatfield, RDN, MPH, Providers Choice


Gardens in Childcare

Do children in your facility know how they get food or where it grows? Creating gardens with children help them understand where fresh food comes from. Join us and learn about the importance of gardening with children and its developmental benefits. ~ CEU Specialty 1

Presented by: Cheryl Moss, A Mother’s Touch Center for Child Development


Identifying Whole Grain-Rich

Serving whole grain-rich (WGR) grains is an important element of the meal pattern. Learn how to identify which products meet the whole grain-rich regulations. Trainers can use this workshop to support CACFP participants. ~ CEU Specialty 1

Presented by: Lisa Mack, National CACFP Sponsors Association


Ingredients for Nutrition in Early Childhood

Good nutrition is an important ingredient of a healthy lifestyle. Eating healthy foods helps children get the nutrients their bodies need to nourish their minds, bodies and spirits to stay healthy, active and strong. Learn more about the best practices of nutrition. ~ CEU Specialty 1

Presented by: Pasha Norwood, Ed.S, Ed.D, Lyssa Laine’s


Making a Muffin Tin Recipe Box

Are you or your family home child care providers having trouble serving mixed foods and not serving the right quantities? We’ll teach you how to use our muffin tin hack and you’ll work in groups to develop a new recipe to share with fellow attendees. Together, we’ll review your ingredients to ensure you’re ready to make a muffin tin recipe box back home. ~ CEU Specialty 1

Presented by:

Denise Andrews, CCNP, CMP, For the Children, Inc.
Annetta Rutland, CMP, CCNP, 4C for Children


Managing Food Allergies in Child Care Centers

Preventing exposure to food allergens for children with food allergies is crucial to their safety. Good food safety practices help keep these children safe. Learn best practices for managing food allergies in child care centers and provide input for the Child Care Center Food Safety Kit. ~ CEU Specialty 1

Presented by: Liz Dixon, MS, Institute of Child Nutrition


Mindful Eating

Being mindful of the food you eat promotes better digestion and influences wiser choices about what you eat in the future. Come discover how to create connections to the food you’re serving in your program with an “in the moment” experience while teaching children to pay attention to the experience of eating and drinking, both physically and psychologically. ~ CEU Specialty 1

Presented by: Christina Flythe, MA, CCNP, MSW, Child Care Council of Suffolk, Inc.


My Kid Plate Garden Project

Nutrition education can assist in addressing food insecurity in food desert communities. Our dietitian lead project aims to increase access to healthy food options at early childhood education centers while increasing nutrition education. Discuss ideas to incorporate hands-on learning through gardening, recipes for menus, and snack ideas for the classroom. ~ CEU Specialty 1

Presented by: Alexis D. Motley, MS, RDN, LDN, Louisiana State University


On-Trend CACFP Recipes

Cycle menus require planning and forecasting as well as recipe and menu development. Fight menu fatigue by seeing how popular foods can be versatile and support your program. See what other programs are doing and take home their recipes and ideas. ~ CEU Specialty 2

Presented by: Malissa Marsden, SNS, Child Nutrition Support Services


Passport to Latino Traditions and Culture Impacting Food Choices in America

Learn to become more aware of the traditional foods in Hispanic cuisine and how to break the barriers with the Latino culture. Leave with a better understanding of Hispanic culture, common Latin American ingredients, family dynamics and the foods we love. ~ CEU Specialty 1

Presented by: Sylvia E. Klinger, RDN, Hispanic Food Communications, Inc.


A Rainbow A Week: Embracing Our Meal Patterns

An analogy on how we changed society in one generation by reaching our youngest leads this uplifting and positive message meant for everyone. While it’s impractical to expect child care to serve ‘A Rainbow A Day,’ we can absolutely serve ‘A Rainbow A Week.’ Learn simple concepts to increase our rainbow of choices and take home recipes which feature fruits and vegetables. ~ CEU Specialty 1

Presented by: Malissa Marsden, SNS, Child Nutrition Support Services


Smart & Creditable Snacks (Hybrid/Onsite Virtual Session)

Snacks are an essential part of daily meal plans and fill a gap for energy and nutrients needed for play, learning, and growth. Chef Brenda will demonstrate easy to prepare, kid-friendly snacks that meet the CACFP snack meal pattern. Receive ready-to-go snack recipes, tips for encouraging kids to try new foods and kitchen hacks for easy snack preparation. ~ CEU Specialty 1

Presented by: Chef Brenda Thompson-Wattles, LD, RDN, BLT Food & Nutrition LLC


Smarten Up Snack Time

Explore how snack time can be more than just crackers and juice. Let’s focus on nutrition and learning! Discuss unique, multi-purpose and make-your-own snack ideas that can be incorporated into your lesson planning. Let’s make snack time a fun and educational experience for all. ~ CEU Specialty 1

Presented by:

Caitlin Boland, RD, LDN, Novick Childcare Solutions
Tracie Mercado, CCHA, CCHC, Novick Childcare Solutions
Marcia Wileczek, CMP, CCNP, Novick Childcare Solutions


The World From Our Front Porch: Connecting Vocabulary with Seed to Table

Enhance your preschoolers' vocabulary while learning new foods native to the region. Learn how to develop and implement activities through rich literature that will help introduce these new foods. We'll take it a step further and determine how the food presented can be grown in a garden at your childcare facility. ~ CEU Specialty 1

Presented by: Theresa Patterson, MS,  Alabama State Department of Education




Head Start Track

CACFP and Head Start Food Service Regulations

We will focus on the performance standards that govern child nutrition and how they align with the CACFP program to provide good nutrition to children in Head Start. Also, learn what’s new in the HS performance standards concerning child nutrition. ~ CEU Specialty 4

Presented by: Rhonda Kobylecky, CCNP, CMP, Acelero Learning


A Chef's Impact on CACFP

Explore tips to modify your menus, discover ways to build a nurturing environment around the kitchen, and discuss the positive impact that can be made by your chef. CACFP continues to support, raise and improve the quality of our Head Start centers around the country, which would not be possible without those who stir the pot. ~ CEU Specialty 2

Presented by:

Pearlie B. Harris, BSN, CCHC, MEd, RN, Royal Castle Child Development Center; Better You Training Center
Tammy Bienemy-Lewis, MEd, Royal Castle Child Development Center
Pearlissa Harris, Royal Castle Child Development Center
Everett Dillon, Royal Castle Child Development Center


Connecting Meal Times to Learning Outcomes Framework

The Head Start Early Learning Outcomes Framework lays out the skills, behaviors and learning experiences that all programs must offer for all children. Discover the natural learning experiences around meal times and how being intentional in the way we use these experiences can strengthen your programs approach to the HSELOF. ~ CEU Specialty 2

Presented by: Sheila Tompkins-Hess, Division of Child & Family Services


Nutritious Ideas for Head Start

Want to improve nutrition and agriculture education in the classroom? Learn how to educate your children with hands-on activities to explain how food is grown, why eating fruits and vegetables is important, and the importance of trying new foods. ~ CEU Specialty 1

Presented by: Laura Sheffield, LD, MS, RDN, Community Action Council


Why Nutrition Matters in Head Start

Head Start has been around for five decades and counting. Its unique design offers comprehensive education, health, and nutrition services to low-income children. Come learn why nutrition matters in Head Start and how you can meet the nutritional needs of our country’s most vulnerable children. ~ CEU Specialty 1

Presented by: Shauna Payne, AAP, Tallatoona CAP Head Start




At-Risk Afterschool Track Sponsored by

Leveraging Lessons Learned to Improve Your Afterschool Meals

The past two years have presented both challenges and opportunities for the At-Risk Afterschool Meals Program. Hear from Afterschool Meals operators on how they plan to leverage lessons learned and answer your questions. ~ CEU Specialty 2

Presented by: Paige Pokorney, MPH, Share Our Strength
Walter Campbell, MBA, Charleston County School District
Eugenie Sellier, MPA, Alabama Food Bank Association
Jennifer Brown, MHS, RDN, LDN, State of North Carolina Department of Public Instruction


Navigating At-Risk Afterschool Programs

Interested in starting an At-Risk Afterschool program? Join our network of Louisiana Food Banks as we share best practices on how to implement and operate an Afterschool program. Discuss innovative approaches to your program during the pandemic with the use of waivers. ~ CEU Specialty 4

Presented by:

Marleah Walker, Feeding Lousiana
Jim Dempsey, Feeding Louisiana

Tanya O'Reilly, Second Harvest Food Bank


Partnering with Community Nonprofits to Expand ARAs and SFSP

A neighborhood food pantry is not your typical site for serving kids meals. However, it is a community, place-based way of reaching the most vulnerable populations. Learn how a small non-profit expanded its pantry services to include kids meals and snacks, why, lessons learned, and recommendations for non-profits and sponsors. ~ CEU Specialty 4

Presented by: Helen Woo, MS, RDN, LDN, Sanfoka Community Development Corporation


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

The Afterschool Meal program landscape has changed drastically over the last two years. Hear from national providers as they spotlight strategies to successfully evolve and ensure youth have continued access to the healthy food they need to thrive during out of school time. ~ CEU Specialty 2

Presented by:

Stacey McDaniel, MS, YMCA of the USA
Amanda Schmitz, Monroe County YMCA
Crystal FitzSimons, MSW, Food Research and Action Center


Supper’s Ready: Transitioning from Snacks to Supper

Wondering how to transition a long-term snack site to an ARAS supper site? Learn how to identify a site, prep the facility, provide training and go live! We’ll take a look at the impact and benefits of transitioning your site. ~ CEU Specialty 4

Presented by:

Catherine Montgomery, MS, RD, LD, CHES, Mississippi Food Network
Cassandra Mobley, Mississippi Food Network




Summer Food Track Sponsored by

Creating a Mobile Summer Meals & Community Food Access Operation

Mobile summer meals is a great way to increase food access, especially in rural areas. Caroline County Public Schools has taken it a step further and added a "farmers' market" and other food access initiatives on their mobile van, "Sho Go." Participants will learn how they set up a mobile operation, including vehicle procurement, retro-fitting, site mapping and menus.

Presented by:

Beth Brewster, Caroline County Public Schools
Kara Panowitz, MSW, No Kid Hungry M


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

Cold meals can be high-quality, healthy and reach children in a variety of non-traditional settings. Learn how to work with key community partners to bring cold meals to the Summer Food Service Program. Presented by a 2017 Silver and 2018 Gold USDA Turnip the Beet award winner.

Presented by:

K. Elise Lindstrom, MA, RD, Marion County Public Health Department
Tikilia Tinker-Martin, CCNP, Indianapolis Parks and Recreation


Innovate SFSP with Super Fun Events and Creative Promotions

How do you create awareness for SFSP? Let’s explore the benefits of super fun events, mascot programs, inviting email campaigns, sustainable social media and more. Learn how to plan memorable events and celebrations, engage community stakeholders, customize meal sponsor promotions and how to find grant support to pay for it all.

Presented by:

Tamara Baker, Carolina Hunger Initiative and No Kid Hungry NC
Jessica Soldavini, LDN, MPH, PhD, RD, Carolina Hunger Initiative and No Kid Hungry NC


Leveraging Lessons Learned to Improve Your Summer Food

The past two years have presented both challenges and opportunities for the Summer Food Service Program. Hear from summer food operators on how they plan to leverage lessons learned and answer your questions.

Presented by: Paige Pokorney, MPH, Share Our Strength
Jeremy Hahn, Life360 Community Services
Constance Moore, MBA, YMCA of Memphis and the Mid-South
Melissa Weissler, MPH, Operation Food Search


Sponsoring Summer Food: Keys to Financial Management
You’re already working the food program and are ready to expand to summer feeding. Hear about best practices to ensure proper internal controls for successful financial management and mitigate high risk program areas.

Presented by:

Cherese Myree, CFE, MH Miles Company, CPA, PC
Monica Miles, CPA, CFE, MH Miles Company, CPA, PC


Summer Meals: Outreach and Promotion During the Pandemic

Gain an understanding of the impact of the COVID-19 pandemic on the SFSP. Review the lessons we learned from collecting data and interviewing state agencies, sponsors, and families so you can apply them to your program. Discuss ideas on how to capitalize on current opportunities to improve families participation and access to healthy meals.

Presented by:

Sally Mancini, MPH, UConn Rudd Center for Food Policy & Health
Marlene Schwartz, PhD, UConn Rudd Center for Food Policy & Health




Program Admin/Operations Track

CACFP in Emergency Housing Shelters

Join us for a bird's-eye view of implementing and running CACFP in emergency housing sites. Discuss the monitoring guidelines practiced by Philadelphia Office of Homeless Services while working with outside consultants, such as Health Promotion Council and foodservice management companies. ~ CEU Specialty 2

Presented by:
Pam Parseghian, Health Promotion Council
Patricia Smith, Office of Homeless Services in Philadelphia
Eric Williams, Office of Homeless Services in Philadelphia


CACFP Menu Planning 101: Two-Hour Session (Hybrid Onsite/Virtual Session)

Discover how to use Team Nutrition and Institute of Child Nutrition (ICN) resources to understand and apply CACFP meal pattern requirements, identify creditable foods, and plan cycle menus. Attendees will learn how to incorporate menu planning principles such as balance, variety, contrast, color, and appearance when creating nutritious and appealing menus for CACFP meals and snacks. ~ CEU Specialty 2

Presented by:
Mimi Wu, MS, RD, USDA Food and Nutrition Service
Xaviera Davis, USDA Food and Nutrition Service
Heather Burkhead, Institute of Child Nutrition


Crediting Basics and Beyond: An In-Depth Look at the Crediting Handbook for the CACFP (Hybrid Onsite/Virtual Session)

Join the USDA for this interactive session on the new Crediting Handbook for CACFP. We will review the ins and outs of each of the five required meal components, discuss both creditable and non-creditable food items, and engage the audience in hands-on crediting exercises. You won’t want to miss it! ~ CEU Specialty 1

Presented by:
Sheldon Gordon, MS, RD, USDA Food and Nutrition Service
Rebecca MacIsaac, MS, RD, USDA Food and Nutrition Service


Going Digital Painlessly: Making Your Work Life Easier

Digitizing an office may seem like a daunting task, but as the recent pandemic has shown all of us, it’s becoming more needed and even necessary. Learn how to set up digital files to make audits, reviews, accounting and provider interactions smoother and easier. ~ CEU Specialty 4

Presented by: Susan Ison, CMP, Helping Hands, Inc.


Healthy Beginnings Create Healthy Futures: Equity in ECE Programs

Child care professionals have a powerful opportunity to create learning environments that provide children with a healthy start in life. Dive into health equity and learn the key practices to encourage optimal physical health and wellness. Create a plan on how you can support healthy growth and development for children. ~ CEU Specialty 1

Presented by: Caliste Chong, MS, Nemours Children's Health
Emily Campbell, MPH, Alabama Partnership for Children


Leveraging Free Technology for CACFP

Looking for ways to spend more time on your mission and less time worrying about paperwork? Learn how to use free, commonly used technology to store reports and records digitally, the basics of PDFs and spreadsheets, and how to communicate with providers virtually. Gain the knowledge to improve your recordkeeping processes and minimize reporting errors so you can focus on recruitment and training! ~CEU Specialty 3

Presented by:

Danielle Jones, KidKare by Minute Menu
Naomi Czerwinskyj, Link2Feed


More on Meal Patterns (Hybrid Onsite/Virtual Session)

We’re here to clarify your meal pattern questions! We’ll answer commonly asked questions, show how to access training from USDA Team Nutrition, and explore additional resources. ~ CEU Specialty 2

Presented by: Lisa Mack, National CACFP Sponsors Association


Nuts and Bolts of Meal Planning for Child Care Centers

Gain an understanding of the key considerations for planning CACFP creditable meals that align with your center’s meal service capabilities. Learn how to design delicious, appealing, seasonal, and culturally appropriate child-friendly menus. Review a checklist outlining streamlined menu planning processes, and foodservice procurement strategies to avoiding food waste and over-ordering. ~ CEU Specialty 2

Presented by:

Salome Pemberton, CCNP, MPH, RD, RDN, NY Enrichment Group
Pam Darby, MS, RD, RDN, MPH, NY Enrichment Group


Serious Deficiency Process

Are you in a quandary about the SD process? Get an overview of the serious deficiency process, hear about the most common errors in responding to serious deficiencies, and better understand the elements of the appeals process and role of the hearing official. ~ CEU Specialty 4

Presented by: Suzanne Diggs, USDA Food and Nutrition Service


Steps to Success Sponsoring Centers

If you’re a new sponsor of centers or are thinking of starting the center journey, come learn the steps you’ll need to successfully start your centers and get them on their way to claiming. From initial contact, to establishing procedures, to training and to maintaining success on the program. ~ CEU Specialty 4

Presented by:

Alix Pasillas, CMP, CCNP, Food for Kids
Deborah Gillison-Wilson, CMP, CCNP, Georgia Nutritional Services




Commercial Track

CACFP Training Program & Nutrition Calendar

Where else can you find nutrition information, CACFP best practices, table crafts, physical activities, business tips, provider training modules, parent provider connection letters, child care curriculum, and record keeping all in one place? NCA’s Nutrition Calendar & Training Program is perfect for providers, centers and afterschool sites. The 56-page calendar record keeping system and 5-hour training program is available in bulk for less than $4 per provider.

Presented by: Jennifer Basey, MEd, National CACFP Sponsors Association


Insight into CACFP Providers' Purchasing Behavior

Learn about provider shopping habits from a recent purchasing behavior survey of over 4,000 CACFP providers. Hear how Covid-19 impacted purchasing behavior during the pandemic and gain insight into pain points for providers when shopping and menu planning. Get new menu ideas using General Mills yogurt and cereal to help you meet meal pattern requirements.

Presented by: Lesley Shiery, MS, RD, General Mills Bell Institute of Health & Nutrition


Menu Planning Made Easy: Health-e Pro Software Demonstration

Health-e Pro software offers nutrient analysis, menu planning, and online publishing. Color-coding makes meal planning easy while maintaining compliance. Standardized recipe building is simple with 5,000 pre-loaded products and recipes in the software. Easily plan compliant menus for CACFP, SBP, NSLP, SSFP and Smart Snack standards.

Presented by: Linsey LaPlant, MS, RDN, Health-e Pro


Taking the Paper Out of CACFP Paperwork
Are you tired of keeping track of CACFP paperwork? What if we told you we could cut the time you spend on paperwork in half? Join us to learn how KidKare by Minute Menu solves the CACFP paper problem—by taking all the CACFP paperwork and reporting digital. Whether you sponsor homes, centers, or both, we have a solution for you. With 30 years of experience, we are continuing to make CACFP easier and more manageable. Join us to learn how we can help you!

Presented by: Danielle Jones, KidKare by Minute Menu




Management Track

Developmentally Appropriate Practices and Diversity in Early Education
Many educators are often stumped with how to make diversity and inclusion education work within their programs. Understand the importance of diversity in education and how to use developmentally appropriate practices when addressing diversity and education with children and their families to make a lasting and positive difference. ~ CEU Specialty 6

Presented by: Temesha Ragan, MEd, Perfect Start Learning Consulting


Healthy Habits to Improve Your Life

You can't take care of others until you take care of yourself. Whether it is your personal growth, growth at work, or growing your team - habits are the key to a successful life. Discover what habits you can start today for a full life and hear personal stories of how these habits impacted others lives. ~  CEU Specialty 6

Presented by: Walter Campbell, MBA, Charleston County School District


Nonprofit Board Recruitment and Development

What makes an effective board member and how do you find one? Join us for a look at how to recruit high-quality board members. Get an overview of what constitutes an effective board and how to develop strategies to make each board member an effective contributor and supporter of your organization. Leave with sample recruitment letter, sample job description and networking strategies. ~  CEU Specialty 6

Presented by: Alexia Thex, MEd, National CACFP Sponsors Association


Policies and Procedures for CACFP Success: Two-Hour Session

Policies and procedures are the fundamental foundation of a successful CACFP Organization. Learn the pitfalls of policies and procedures, receive a template to write better policies and practice writing actual policies. Attendees will walk away with a step-by-step guide to train on improved CACFP management and administration for better organizational success. ~ CEU Specialty 6

Presented by:

Tamika Figgs, MS, ESC 11
Amanda Tucker, CMP, CCNP, LSS, TITAN - LINQ


Professional Networking: Strategies and Tips

Are you a digital ghost? Do you know how to start conversations? Join us to learn how to implement strategies both in person and on social media to help meet people and advance your career. ~ CEU Specialty 6

Presented by: Alexia Thex, MEd, National CACFP Sponsors Association


Run Your Race: Becoming the Best Version of Yourself (Hybrid Onsite/Virtual Session)

Ready to reignite your passion? Become motivated around the fact that you matter, and what you do is important. Learn who you are at your best, and what helps you to operate at optimal potency. Leave understanding what your best ability is, and why it is important to stay encouraged even in the tough times. ~  CEU Specialty 6

Presented by: Daryl Williams, MS, Pursuit of Excellence LLC




Financial Management Track

CACFP Administrative Budgets (Hybrid Onsite/Virtual Session)

Learn tips and best practices on the preparation of an acceptable administrative budget. Topics will include the importance of strategic planning, using historical financial information to develop the budget, determining what expenses are allowable/ unallowable, identifying staffing requirements, how excess administrative funds affect the budget and updating the budget throughout the year. ~ CEU Specialty 5

Presented by: Andrea Farmer, MS, RD, USDA Food and Nutrition Service


Developing a CACFP Budget (Hybrid Onsite/Virtual Session)

Now that you know the basics of how to develop an administrative budget, this session will dive into details and best practices about how to tailor a budget to your CACFP operation. ~  CEU Specialty 5

Presented by:

Mark Speight, USDA Food and Nutrition Service


Flawless Audits for Multi-Program and Multi-State Sponsors

Sponsors need strong organization, clear cost allocation, and excellence in monitoring to be prepared for your state audit. Learn how to operate so State Agencies find it a breeze to perform your Management Evaluations. ~ CEU Specialty 5

Presented by:

Rev. Dr. Larry Karow, CMP, CCNP, D.Div, UMCFood
Luke Ruter, UMCFood
Jolene Benedict, UMCFood
Dean Faulkner, UMCFood


Grant Writing 101

New to grant writing? Learn how to read and respond to a Request for Proposal when applying for a grant. Get tips on how to write a statement of need, outline measurable objectives and evaluation measures, and put together budget justifications. ~ CEU Specialty 5

Presented by: Alexia Thex, MEd, National CACFP Sponsors Association


Investigating Fraud, Waste & Abuse in Federally Funded Programs 

Gain insight on investigating allegations of non-compliance in the CACFP and SFSP. Learn how to identify red flags during a monitoring review and take home interview techniques, sampling methodologies, and best practices which have been instrumental in identifying fraud, waste, and abuse in federally funded programs. ~  CEU Specialty 5

Presented by:

Cherese Myree, CFE, MH Miles Company, CPA, PC
Monica Miles, CPA, CFE, MH Miles Company, CPA, PC




Program Spotlight Track

Creating a Successful At-Risk Afterschool Meal Program

Learn how a small inner-city non-profit organization with no previous experience created a successful At-Risk Afterschool Meal Program. Leave with the keys to developing public and private partnerships, creating a super staff, building community value and providing amazing meals. ~ CEU Specialty 4

Presented by: Keith Johnson, Kooking4Kids

Healthier CACFP Gold Award: Promoting Best Practices

Establishing the Three Es (education, exercise, eating right) is a grant opportunity provided by TDA to promote better health and nutrition to prevent obesity among children. Learn how past participants worked with community organizations to implement healthier menus, farm fresh projects, nutrition education, and how they increased physical activity. ~ CEU Specialty 1

Presented by: Melinda Nguyen, LD, MS, RDN, Texas Department of Agriculture


How Louisiana Increased CACFP Participation

In order to increase involvement in the CACFP, Well-Ahead LA and Child Care Aware of America partnered to create a CACFP Participations map. Come learn how the map educated stakeholders of the lack of participation in Louisiana and created new opportunities for child care providers.~ CEU Specialty 4

Presented by: Antinea Johnson, Well-Ahead LA


In Their Words: How Meal Providers Survived and Thrived

Hear how the NC Summer Nutrition Program sponsors and sites raised the bar on serving meals to children during the pandemic. By thinking out of the box, they were able to form new partnerships, marketing strategies, and ways to use their volunteers. Analyze the data from similar projects so you can apply these strategies to your own program. ~CEU Specialty 4

Presented by:

Jessica Soldavini, LDN, MPH, PhD, RD, Carolina Hunger Initiative and No Kid Hungry NC
Tamara Baker, Carolina Hunger Initiative and No Kid Hungry NC

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

What is a community wellness hub, and how can partnerships with park and recreation agencies support the health of children and their families? Learn how a collaboration of a parks and recreation agency, partners, and community members can implement innovative food access strategies to support health and well-being. ~ CEU Specialty 3

Presented by:

Liliana Ruiz Fischer, MPH, National Recreation and Park Association
Martina Leforce, Grow Appalachia

Lessons Learned: Partnerships to Address Food Insecurity

Hear about this national project aimed to foster collaboration within state systems, including CACFP providers, early care educators and pediatricians to improve food insecurity screening, referral and resource delivery to families. Take away strategies to build partnerships addressing food insecurity in your community. ~ CEU Specialty 7

Presented by:

Laura Conklin MPH, American Academy of Pediatrics
Florence Rivera, MPH, CAE, American Academy of Pediatrics
Haily Rauzi, MPH, American Academy of Pediatrics

Lessons Learned: Serving 5.5 Million Meals in a Pandemic

Hear the story of how the community came together to ensure children were not left hungry when schools shut down in March 2020. Over 12 school districts and countless nonprofit partners joined forces to serve over 5.5 million meals in Louisiana.

Presented by: Emily Chatelain, MBA, Three O’Clock Project


Multi-Sector Collaboration to Achieve Nutrition Equity

Well-Nourished, Brighter Futures, an initiative of the Let’s Eat Healthy® movement, aims to achieve nutrition equity through multi-sector collaboration. Hear about their collaboration and resources to help children in your program achieve optimal health and development. ~ CEU Specialty 3

Presented by: 

Renee Farias, Let’s Eat Healthy, a movement of Dairy Council of CA
Kristal Shelden, RDN, MPH, Let’s Eat Healthy, a movement of Dairy Council of CA

Share Successes: Happily Healthy Meal Kits

Learn how the Happily Healthy program provided monthly meal kits, nutrition education, recipes, and nutrition program resources to SIUC Head Start families. The program supported the food security needs of families while educating them on cooking skills, budgeting, MyPlate, physical activity and family meals. Discuss what items were included in the meal kits and what families learned from the program. ~ CEU Specialty 1

Presented by:

Laura Duckworth, SIUC Head Start
Dawn Null, LDN, PhD, RD, Southern Illinois University
Toni Kay Wright, University of Illinois Extension

Statewide Collaboration: Developing Guidance for Meal Quality

Learn how representatives from three state agencies collaborated to develop consistent messaging for Arizona’s ECE staff and technical assistance providers. The outcome was an attractive meal quality infographic outlining state licensing and CACFP regulatory foundations along with best practices informed by Caring for Our Children, Go NAPSACC, and USDA Team Nutrition. ~ CEU Specialty 7

Presented by:

Erin Raczynski, RD, MPH, Arizona Department of Education
Bonnie Williams, MA, Arizona Department of Health Services




Train-the-Trainer Track

ABCs of a Healthy Me

A is for apple? No, A is for Active Play! Discuss the “ABCs of a Healthy Me!” and practices that support the healthy growth and development of children. Identify the changes in our world that have led to increased rates of obesity and explore resources. ~ CEU Specialty 1

Presented by: Caliste Chong, MS, Nemours Children's Health


Creative Solutions to Provide Nutrition Education During a Pandemic

Looking for ways to provide nutrition education virtually? Learn tips and creative ways to enhance nutrition education offerings at CACFP and SFSP sites. ~ CEU Specialty 3

Presented by:

Milicent Crosby, RD, LD, Mississippi Food Network
Kamryn Gooden, Mississippi Food Network


Eat. Create. Cultivate. Fun with Food Through Positive Mealtime Experiences (Hybrid Onsite/Virtual Session)
Come learn ideas and tools providers can use to implement positive mealtimes. Topics include Smarter Mealtimes, examining picky eater’s behaviors while identifying tips for creating adventurous eaters and engaging child participation in the kitchen. Leave with strategies, recipes and activities that engage children of any age! ~  CEU Specialty 1

Presented by: Kate Abernathy, CCNP, CMP, LDN, MS, RDN, Providers Choice


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

A lot of the media shouts in soundbites and clickbait and you probably get a lot of questions from your parents and caregivers. It's like you need a PhD to figure out what the latest study really means since they often conflict with one another. Learn how to translate the science into the practical messages for you, your staff, and your clients. ~ CEU Specialty 3

Presented by:

Elana Natker, MS, RD, Grain Foods Foundation


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

Need to train, but limited on time? Come learn about The Institute of Child Nutrition’s iTrain Lessons. They are short training lessons for CACFP professionals to use in 20 minutes or less. You’ll receive user-friendly training tips and strategies for training CACFP professionals. ~ CEU Specialty 3

Presented by:

Danielle Barrett, EdD, RDN, Institute of Child Nutrition
Janae Owens, MS, CHES, Institute of Child Nutrition


Start Strong: A Cooking Curriculum for Family Child Care Providers: Two-Hour 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.  ~ CEU Specialty 3

Presented by:

Mary Schroeder, RD, LD, MPH, University of Minnesota Extension
Kelly Kunkel, MS, University of Minnesota Extension




Policy & Advocacy Track

Accommodating Participants with Disabilities in Community Meals

Get requirement updates related to accommodating participants with disabilities participating in CACFP, as required by Federal law, USDA regulations and the Policy Memorandum, Modifications to Accommodate Disabilities in the Child and Adult Care Food Program and Summer Food Service Program to ensure equal access and opportunity. ~ CEU Specialty 7

Presented by:

Justice Parazo, MEd, LPC, USDA Food and Nutrition Service
Stephen Miliano, MS, USDA Food and Nutrition Service


Advancing Health Equity in Child Nutrition

Equitable and inclusive access to healthy meals is critical in addressing health disparities and improving health outcomes. Meals and nutrition education offered through CACFP play a vital role in the health and well-being of children and families. Explore best practices and opportunities for providers to help advance health equity through a policy, systems, and environmental approach. ~ CEU Specialty 7

Presented by: Traci Causey, MS, MBA, SNS, CHES, Alliance for a Healthier Generation


Awareness, Connectedness, and Action: Equity and Anti-Racism: Two-Hour Session

Anti-racism is a lens to root out, name, and address racial biases through the process of understanding bias, building cultural competence, and nurturing family partnerships. Receive resources and tools on how to commit to a process of meaningful self-reflection and engagement, support a foundation for anti-racism and equitable practice that positively impacts children and families. ~ CEU Specialty 7

Presented by:

Julia Gest, MEd, Penn State Better Kid Care, Pennsylvania State University
Laurie Strouse, Penn State Better Kid Care, Pennsylvania State University


Child Nutrition Reauthorization

Child Nutrition Program Reauthorization is in the works. Learn what it means to CACFP & SFSP. ~ CEU Specialty 7

Presented by:

Kati Wagner, CMP, CCNP, Wildwood CACFP
Alexia Thex, MEd, National CACFP Sponsors Association
Geri Henchy, MPH, RD, Food Research and Action Center
Claire Borzner, Senate Committee for Agriculture, Nutrition and Forestry


Civil Rights 101: Compliance with Civil Rights Requirements

The session will address the Civil Rights training requirements as outlined in FNS Instruction 113-1 , Civil Rights Compliance and Enforcement – Nutrition Programs and Activities. State agency staff who interact with program applicants, participants and potentially eligible individuals and those persons who supervise front line staff must receive annual Civil Rights training. This session will fulfill this requirement. ~ CEU Specialty 7

Presented by:

Justice Parazo, MEd, LPC, Regional Civil Rights Officer, SWRO, USDA Food and Nutrition Service 
Stephen Miliano, MS, Regional Civil Rights Officer, NERO, USDA Food and Nutrition Service


Civil Rights Compliance and Special Diets in the CACFP

What is required for a child with a food allergy or special diet need? Come and learn how to best support the needs of the child while balancing program regulations. Review real world examples with solutions and lists of creditable foods, tools and resources while maintaining compliance with civil rights. ~ CEU Specialty 7

Presented by: Kate Abernathy, CCNP, CMP, LDN, MS, RDN, Providers Choice


Food & Health Equity: What Role Can I Play?

Complex issues can often be hard to figure out how you can make a difference. Learn more about food and health equity, how they interact and influence population health, and how each of us can make small changes that impact in our homes, neighborhoods, and workplaces. ~ CEU Specialty 7

Elana Natker, MS, RD, Grain Foods Foundation


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

Learn about food bank client experiences and program and sponsor operations to federal and state policies in order to illustrate advocacy opportunities that can advance the outcomes of the CACFP. ~ CEU Specialty 7

Presented by: Katherine Byers, Ph.D., Houston Food Bank





Research & Resources Track

CACFP Participation in Centers by State

Despite CACFP’s important benefits to children, families and providers, the program remains largely underutilized. This project collected administrative data on CACFP participation of child care centers across 45 states and Washington DC and linked it with Census and licensing data at the center level. Learn how the findings highlight opportunities for CACFP growth. ~ CEU Specialty 4

Presented by: Tatiana Andreyeva, PhD, University of Connecticut, Rudd Center


Engaging Your Community in Your Meal Program

Poverty is isolating for children. Meal programs are an important outreach tool, but what if your meal program also connected kids with their community and had business leaders helping out? Find out the potential with us. Bonus - all the ideas involved are cost free! ~ CEU Specialty 2

Presented by: Jodi Walker, Kids At Their Best, Inc.


Farm to Classroom: Teaching Children About Healthy Foods

Farm to early childcare can help foster children’s learning and exposure to new foods. Learning opportunities can increase the curiosity of young minds, and their familiarity with new foods. Hear how to use available resources to employ simple nutrition education activities and get children excited about new foods. ~ CEU Specialty 1

Presented by: Robert Ek, MA, USDA Food and Nutrition Service


Movement & Fun: Learn Ways to Promote Active Play with Infants and Toddlers
Learn fun, developmentally appropriate physical activities to play with infants and toddlers in CACFP child care homes and centers and Early Head Start classrooms. Consider the many benefits of physical activity and how these activities help meet recommended best practices. View demonstrations and videos of these activities so you can apply these ideas in your own trainings. ~ CEU Specialty 1

Presented by: Diane H. Craft, PhD, Active Play Books


Nutrition Education with the Greater Baton Rouge Food Bank

Let's talk about nutrition education! Here at the Greater Baton Rouge Food Bank our nutrition education is comprised of two programs, Pick a Better Snack and Pick it, Try it, Like it. Learn more about the programs and how to implement, plan, prepare, and teach them. Discover how we overcame obstacles with each program and how they helped grow our nutrition education initiatives. ~  CEU Specialty 3

Presented by:  Jordyn Barlow, Greater Baton Rouge Food Bank


Perspectives on Promoting Access to the CACFP

Want to learn about research on improving access to CACFP? We’ll highlight current work from three research studies examining actionable policy and programmatic strategies to improve access to the CACFP in Illinois and New Mexico, including sustaining policies and innovations born out of the COVID-19 pandemic. ~ CEU Specialty 7

Presented by:

Brenda Davis Koester, MS, Family Resiliency Center
Hailey Heinz, MA, University of New Mexico
Rebecca M. Schermbeck, MPH, MS, RD, School of Public Health at the University of Illinois-Chicago


Racial Justice Resources with Sesame Street in Communities (Hybrid Onsite/Virtual Session)

All kids need a strong individual and group identity, but racism hurts the healthy development of both. Whether you and the children in your care are directly affected by racism or you’re allies of those who are, engaging honestly and directly with little ones is the beginning of building racial literacy. Join Sesame Street in Communities to explore resources that celebrate race, stand tall, and address racism! ~ CEU Specialty 7

Presented by: Antonio Freitas, MS, Sesame Street Workshop


The Recipe for Healthy Emotions and Eating

Do you have some children who can never get food out of their mind and are never satisfied after a meal or snack? Do some children in your care constantly ask for “more” or refuse to eat all together? Explore the social and emotional development of the child’s relationship with eating and food especially as it relates to what’s behind their hunger. ~ CEU Specialty 1

Presented by:

Cheryl Hazek, MSW, LCSW, YWCA Metropolitan Chicago
Marion Campbell, MA, YWCA Metropolitan Chicago


A "SAVI" Approach to Teen Obesity Prevention

Childhood obesity is a complex public health challenge that CACFP At-Risk Afterschool programs can struggle to address. To create obesity prevention messaging that resonates with at-risk teens, researchers explored drivers of childhood nutrition habits and reactions to tailored messaging using a ‘SAVI’ (specific, acceptable, viable, impactful) framework. ~ CEU Specialty 1

Presented by:

Shiloh Beckerley, PhD, Rescue | The Behavior Change Agency
Dina Weldin, Rescue | The Behavior Change Agency


Sesame Street in Communities' Resources for Health Emergencies

A health emergency, such as the Covid-19 pandemic, brings many changes and uncertainty for young children and families. But there are things we can do to face this “for now normal” with emotional support, establishing routines, and maintaining a sense of optimism. Join Sesame Street in Communities to keep every child ready for school and the world, no matter where they are learning! ~ CEU Specialty 3

Presented by: Antonio Freitas, MS, Sesame Street Workshop


Sowing a Brighter Future for Louisiana

Dig in and discover how the Seeds to Success Program in Louisiana promotes and supports organizations across the state serving local foods, gardening and educating young minds through nutrition and agriculture. Leave with best practices and benefits of encouraging healthy choices and promoting physical activity. ~  CEU Specialty 1

Presented by:

Crystal Besse, MPH, LSU AgCenter
Judith Myhand, MS, School ofNutrition and Food Sciences
Mersaydes Davis, Louisiana Farm to School Program


Strategies to Increase CACFP Participation

CACFP confers nutritional benefits to children, but participation varies by child care centers from state-to-state. Hear findings from a study of four states about barriers, facilitators, and recommendations for increasing CACFP participation. Reflect on lessons learned from your own experience. ~  CEU Specialty 4

Presented by: Bethany Jana, Indiana University Bloomington School of Public Health


Straw Bales: A New Way to Garden

No space? No soil? No problem. Learn how to start a straw bale garden from beginning to end. You will be ready to plant and grow with the children in your care this Spring! ~  CEU Specialty 1

Presented by:

Pamela Heisler, CCNP, Food for Kids
Alix Pasillas, CMP, CCNP, Food for Kids