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CACFP University

The National CACFP Sponsors Association makes it a priority to help keep our providers up-to-date with the latest policy, guidelines and best practices. We're happy to offer many of our virtual events on demand, so you can follow a training program that works around your schedule. CEUs marked with a $ are paid resources and pricing can be found on the respective item's expanded information.

Looking for the Child Nutrition Virtual Summit? Click here!

To register for continued education training, you will need an account. You may be in our system! If you've previously participated in continued education with us, have been a member, attended an event or ordered materials, click here to create your account.  If not, then request an account here.

On-Demand Individual Trainings

Stay up-to-date with these webinars on current hot topics.

 

Educational Webinar
CACFP Live! with USDA

CACFP Live! with USDA

Educational Webinar presented on November 10, 2020 | 0.5 hours credited CEUs

Join us online as we host Deputy Under Secretary of USDA's Food, Nutrition, and Consumer Services, Brandon Lipps, who will share remarks and answer questions from the Child and Adult Care Food Program community.

Presented by:

Brandon Lipps, USDA Food and Nutrition Service)

Lindsay Datlow, USDA Food and Nutrition Service

Lisa Mack, National CACFP Sponsors Association

CEU 7
COVID Impact on the CACFP

COVID Impact on the CACFP

Educational Webinar presented on July 23, 2020 | 1 hour credited CEUs

Over 1,200 survey respondents confirmed what many of us already knew: COVID-19 has impacted CACFP operators and child care businesses with severe financial challenges. CACFP operators are in overwhelming need of direct and significant financial aid outside of current program funding. Child care and the CACFP community are on the brink of collapse and facing imminent threat of shutting down without it. Learn more about the impact COVID has had on the CACFP Community.

Presented by:

Lisa Mack, National CACFP Sponsors Association

Kati Wagner, CMP, CCNP, Wildwood CACFP

Geri Henchy, RDN, MPH, Food Research and Action Center

CEU 7

CACFP University

Learn about meal pattern guidelines and practices.

 

Cap with books
Caring for Children While Social Distancing

Caring for Children While Social Distancing

CACFP University presented April 21, 2020 | 1 hour credited CEUs

Get ideas on how to care for children while keeping social distancing in mind including the importance of hand-washing, ways to engage in physical activity while six-feet apart, and craft ideas that are for solo imagineers.

Presented by:

National CACFP Sponsors Association

CEU 2
Identifying Whole Grain-Rich in the CACFP

Identifying Whole Grain-Rich in the CACFP

CACFP University presented June 24, 2020 | 1 hour credited CEUs

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

Presented by:

National CACFP Sponsors Association

CEU 1
Serving Cold Lunches

Serving Cold Lunches

CACFP University presented July 13, 2020 | 1 hour credited CEUs

Cold lunches can be fun and may be a necessity if you are planning a picnic or field trip. In addition to meal pattern requirements, prep time, and cost, overall appearance matters when menu planning cold lunches. We'll review favorite cold lunch menus and determine if it's cost effective and desirable for children.

Presented by:

National CACFP Sponsors Association

CEU 1
Serving Healthy Meals in the CACFP

Serving Healthy Meals in the CACFP

CACFP University presented March 16, 2020 | 1 hour credited CEUs

Learn how to menu plan with tips from our friends at the Sesame Street Workshop and discover why serving healthy meals is crucial for children ages 0-5.

Presented by:

National CACFP Sponsors Association

CEU 1

Saturday Summit

Originally held on October 3, 2020 - watch the Child Nutrition Saturday Summit on demand.

 

Saturday Summit
CN Labels & Product Formulation Statements: Hands-on Practice

CN Labels & Product Formulation Statements: Hands-on Practice

Saturday Summit presented October 3, 2020 | 1 hour credited CEUs

When should you request a CN Label or PFS? Is the crediting documentation for your product acceptable? Get clarity on common issues related to inaccurate or misleading product documentation. USDA will provide guidance on accepting documentation for meal pattern requirements and share sample Product Formulation Statements and CN Labels. Learn how to assess crediting documentation using sample CN Labels and Product Formulation Statements.

Presented by:

Nutrition and Technical Assistance Branch USDA Food and Nutrition Service

Kaushalya Heendeniya, MS, RD

Anne Garceau, MS, RDN

CEU 1
Cultivating Cultural Awareness Through Food

Cultivating Cultural Awareness Through Food

Saturday Summit presented October 3, 2020 | 1 hour credited CEUs

Americans of diverse racial and ethnic backgrounds are disproportionately affected by many chronic diseases, highlighting the need for more inclusive dietary messaging. Explore cultural models of healthy eating from around the world, with practical tips, insight, and recipes for diverse populations, with a special focus on Gen Z, and a cooking demonstration.

Presented by:

Sara Baer-Sinnott, MA, Oldways)

Coleen Donnelly, Higher Education InHarvest

CEU 1
Garden to Early Childhood Education

Garden to Early Childhood Education

Saturday Summit presented October 3, 2020 | 1 hour credited CEUs

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.

Presented by:

Aarie Wade, MSW, Baxter Community Center

CEU 2
Nutrition and the Brain

Nutrition and the Brain

Saturday Summit presented October 3, 2020 | 1 hour credited CEUs

Learn about the vital role of nutrition and brain development. Understand specific nutrients essential for brain development and approaches to ensure adequate intake. Examine how hunger impacts physical growth and academic performance as well as the importance of embedding evidenced-based nutrition education as a strategy to improve nutritional status.

Presented by:

Ashley Roth, MS, RDN, Common Threads

CEU 1
Planning Menus and Recipes During COVID Shortages

Planning Menus and Recipes During COVID Shortages

Saturday Summit presented October 3, 2020 | 1 hour credited CEUs

Menus require planning and forecasting as well as recipe and menu development. Create safe menus while facing pandemic shortages by seeing how popular foods can be versatile and support your program.

Presented by:

Malissa Marsden, Child Nutrition Support Services

CEU 2
Prep to Plate: CACFP Portion Sizes

Prep to Plate: CACFP Portion Sizes

Saturday Summit presented October 3, 2020 | 1 hour credited CEUs

CACFP portioning can be confusing on paper, and in practice many more questions come up. See correct portion sizes illustrated and get answers to common real-world portioning and service questions. Get tips for the kitchen and find out what tools help compliance and reduce food waste.

Presented by:

Novick Childcare Solutions

Caitlin Boland, RD, LDN

Tracie Mercado, CCHC, CCHA, HSC

CEU 1

Virtual Training Academy

Watch our series of four-hour training sessions, originally held October 26-29, 2020.

 

VTA
Engaging with Farm to Early Care and Education

Engaging with Farm to Early Child Care and Education

Training Academy presented October 26, 2020 | 4 hours credited CEUs

Learn how to engage early learners, providers and parents in gardening and eating locally-grown foods. Get an overview of farm to early care and education best practices, current research, and hear from a sponsor actively helping centers engage parents. Gain access to free curriculums and activity ideas you can implement, too.

Presented by:

Gina Cook, Quality Care for Children

Abbie Chaddick, MS, RD, RDN, Georgia Organics

Alyssa Lowe, MPH, Georgia Healthy Policy Center

Shannon Holbrook, Quality Care for Children

CEU 1
Head Start: From the Kitchen to the Classroom

Head Start: From the Kitchen to the Classroom

Training Academy presented October 27, 2020 | 4 hours credited CEUs

Head Start sites have been practicing family-style meal service for years. Have you tried family-style cooking with kids? This is a practical session with action items that you can learn to do at your site. Look at how to make and eat healthy kid-friendly recipes, work through how to make kid recipe cardscharts, and hear from a nutritionist on healthy kid-friendly recipes.

Presented by:

Rhonda Kobylecky, CMP, CCNP,Acelero Learning

Jami Lee, LN, CCNP, CFPM, CLC, Tri-Valley Opportunity Council

Marcia Wileczek, CMP, CCNP, Novick Childcare Solutions

Sheila Tomkins-Hess, ECE Professional

CEU 1
Leadership and Motivation

Leadership and Motivation

Training Academy presented October 29, 2020 | 4 hours credited CEUs

Nonprofit management is key to operating a successful organization. Learn how to motivate staff, evaluate employee performance, manage generational diversity, and lead your team. Whether you are new to a management role or are looking for tools to be more effective, this training will offer you solutions and resources to use immediately.

Presented by:

Lynn Richardson, SOS Employment Group

CEU 6
Menu Planning for the CACFP

Menu Planning for the CACFP

Training Academy presented October 28, 2020 | 4 hours credited CEUs

Develop meal planning techniques that can be used to serve healthy and appealing meals and snacks that meet CACFP and preschool meal pattern requirements. Learn how to accommodate food allergies, incorporate multicultural recipes and locally sourced foods, develop strategies for creating custom menus, and go home with menus you can use immediately or as inspiration.

Presented by:

Susan Ison, CMP, Helping Hands

Melinda Nguyen, MS, RDN, LD, Texas Department of Agriculture

Diana Myers, MS, RD, LD, Bright from the Start: GA Department of Early Care and Learning

Karla Dumas, RDN, Forward Food, a program of the Humane Society of the United States

CEU 2