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.
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On-Demand Individual Trainings
Stay up-to-date with these webinars on current hot topics.
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
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
2021 Virtual National Child Nutrition Conference
Originally held April 19-22, 2021 - watch the 2021 Virtual National Child Nutrition Conference on demand.
Accommodating Participants with Disabilities in Community Meals
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Get requirement updates related to accommodating participants with disabilities participating in CACFP/SFSP, 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.
Presented by USDA Food and Nutrition Service:
Michele Sazo
Sharon Dafondanouto
CACFP Administrative Budgets
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
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.
Presented by:
Andrea Farmer, MS, RD, USDA Food and Nutrition Service
Baby Steps: Ounce Equivalents for Grains and Infants
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Get ready to use ounce equivalents to determine the amount of grains to serve to infants in the CACFP! Learn about the requirement going into effect on October 1, 2021 and tools that make implementation easier. Participants will leave this session knowing how much cereal, crackers, and bread are needed to meet meal pattern requirements for infants.
Please download the Feeding Infants Using Ounce Equivalents for Grains in the CACFP worksheet and the Food Buying Guide mobile app and web tool prior to the session.
Presented by USDA Food and Nutrition Service:
Rachel Hayes Polon, MPH, RD
Katey Halasz, MPH, RD
Debra Eisenbarth, MS, RD
Continuing Quality Improvement Plans (CQI)
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
Should nutrition be a CQI plan within your Head Start program? Yes! Learn what a CQI plan is and why having a CQI plan goal of decreasing your students BMI is important for your program. Get steps on how to create the right nutrition assessment and how Farm to Early Care implementation can play a vital role in decreasing your students’ BMI.
Presented by:
Jami Lee-Rokala, MS, LN, CCNP, Tri-Valley Opportunity Council, Inc.
Cost-Saving Strategies for Sponsors
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Learn about proven strategies that have resulted in significant cost savings for CACFP and SFSP Sponsors including electronic meal counting, leftover policies, frozen meals, shelf-stable back-up meals, different meal packaging, and partnering with food banks for donated foods. These valuable tools and tips can produce savings that translate into better quality food and financial security for programming.
Presented by:
Lauren Babich, PhD, MPH, Greater Pittsburgh Community Food Bank
COVID Challenges & Opportunities in the CACFP
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Learn about the impact of COVID on CACFP providers, sponsors, and state agencies as told through the results of a nationwide survey. Hear about the challenges and training needs for operators, get insights from state directors about challenges of administering CACFP during COVID, and learn about strategies that states and the federal government can take to better support families with young children to avoid food insecurity, including CACFP-specific infrastructure and support.
Presented by:
Katherine Bauer, PhD, MS, University of Michigan
Jamie Chriqui, PhD, MHS, University of Illinois at Chicago
Alison Tovar, PhD, MPH, University of Rhode Island
Dipti Dev, PhD, University of Nebraska-Lincoln
Cultural Sensitivity & Humility in Head Start
Virtual National Child Nutritition Conference presented April 20, 2021 | 1 hour credited CEUs
Learn practical skills to building cultural competence in working with Head Start families, with a special focus on meal planning for diverse cultures and being sensitive to the needs and challenges of children from diverse cultural backgrounds.
Presented by:
Salome Pemberton, MPH, RD, CDN, NY Enrichment Group
Emergency Funding, Child Nutrition Reauthorization and Grassroots Advocacy
Virtual National Child Nutrition Conference presented April 20, 2021 | 1 hour credited CEUs
Learn about the status of the CACFP Emergency Funding, why the ongoing Child Nutrition Reauthorization bill can make an impact on your programs, and how you can take action to make a difference to both.
Presented by:
Katie Wagner, CMP, CCNP, Wildwood CACFP
Alexia Thex, MEd, National CACFP Sponsors Associaiton
Geri Henchy, RDN, MPH, Food Research and Action Center
Expanding Summer and Afterschool Meals
Virtual National Child Nutritition Conference presented April 20, 2021 | 1 hour credited CEUs
The Summer and Afterschool Nutrition Programs are key to combating hunger when the school day ends. Hear about promising practices from national and local levels in expanding access to meals for the millions of children who qualify and learn ways to maintain your existing participation.
Presented by:
Clarissa Hayes, Food and Research Action Center
Stacey McDaniel, YMCA of the USA
Mya Price, MS, Feeding America
Farm to Keiki: Healthy Eating Habits Take Root Early
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
Farm to early care and education can help foster children’s learning and exposure to new foods and is a fun way to make education and exploration come alive. Discover how simple nutrition education activities get children excited about new foods, hear about best practices and stories of how it can empower children, families, and providers, and learn how to create a year-long program that teaches children about nutrition, gardening, cooking and nature.
Presented by:
Robert Ek, MA, USDA Food and Nutrition Service
Lissa Y. Ong, MPH, RDN, USDA Food and Nutrition Service
Abbie Chaddick, MS, RD, RDN, Evidence Based Eaters
Tiana Kamen, MS, Farm to Keiki
Fiber, Grains, Nutrition and Immunity
Virtual National Child Nutritition Conference presented April 20, 2021 | 1 hour credited CEUs
Diets that contain all the food groups in their right balance together and include the right mix and types of whole and refined grain foods provide key nutrients known to bolster immunity. Hear about the many ‘players’ of the immune system, learn why aging and underlying conditions such as obesity, diabetes, and gut dysbiosis increase vulnerability to the COVID-19 virus, and discover how grain components can be important for building a strong immune system.
Presented by:
Julie Miller-Jones, PhD, CNS, CFS, Grains Food Foundation
Food Access, Family and Procurement in CACFP
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
Learn how to increase food access through purchasing practices and strategies implemented in the CACFP such as relationship building with co-ops, community supported agriculture, and farmers. We’ll talk about how to plan your purchases following program regulations and guidelines and how to increase family engagement by showing how parents can easily adopt similar strategies and initiatives at home.
Presented by:
LaMonika Jones, MEd, GCPA, Georgia Dept. of Early Care and Learning
Get Kids Moving! Best Practices & Ideas for Physical Activities
Virtual National Child Nutrition Conference presented April 20, 2021 | 1 hour credited CEUs
Learn why physical activity and nutrition are important topics for children and how to integrate these into every day learning opportunities. We’ll share best practices for, and look at the importance of, developing an action plan to incorporate physical activities into your program.
Presented by:
Rebekah Duchette, RN, BSN, Nemours Children's Healthy System
Tracy Cheney, MEd, Three Cheers Consulting
Investigating Fraud, Waste & Abuse in Federally Funded Programs: Red Flags in the CACFP & SFSP
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
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.
Presented by:
Cherese Myree, CFE, MH Miles Company, CPA, PC
Make Every Bite Count with the Dietary Guidelines, 2020-2025
Virtual National Child Nutritition Conference presented April 20, 2021 | 1 hour credited CEUs
Learn more about USDA’s recently released Dietary Guidelines for Americans, 2020-2025 – our nation’s leading nutrition advice to help all Americans lead healthier lives. For the first time, the Dietary Guidelines includes specific recommendations for all life stages including infants and toddlers. Find out how to implement the Guidelines into your program.
Presented by:
Jackie Haven, MS, RD, USDA FNS Center for Nutrition Policy and Promotion
Claire Brown, MS, MPH, RD, USDA FNS Center for Nutrition Policy and Promotion
Making Multiple Meals from Just a Few Ingredients
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Variety is the spice of life! However, adding variety to your menu while managing a budget, food waste, storage space and more can be a real challenge in a food and nutrition program. Ease some of these issues by learning how to menu plan using multipurpose menu products. We’ll share successful menu planning techniques, tips and tricks, and chef-led demos.
Presented by Novick Childcare Solutions:Â
Caitlin Boland, RD, LDN
Tracie M. Mercado, CCHA
Operational Strategies for Afterschool Meals & Summer Food Service
Virtual National Child Nutrition Conference presented April 20, 2021 | 1 hour credited CEUs
Food insecurity for children in the United States is on the rise, and research has proven that hungry children cannot learn. Become part of the solution by offering an innovative summer feeding program and adding supper to your school year program. Hunger doesn’t take a vacation, so these out-of-school time meal service opportunities are critical in most areas across the country. Learn how to get stakeholder buy-in, what staffing and logistics requirements look like, which menus work best, and ways to reach a rural community.
Presented by:
Donna S. Martin, EdS, RDN, LD, SNS, FAND, Burke County Public Schools
Paperless: Preparing for an Audit When Your Files are Digital
Virtual National Child Nutritition Conference presented April 20, 2021 | 1 hour credited CEUs
Paper records use valuable space, paper, ink, and time to sort through. Learn how simple it can be to take your program into the digital age. Get a step-by-step plan to follow if you would like to become more tech savvy and efficient with your resources and be prepared for you next audit using digital files. Successful implementation requires a scanner and possible file storage hosting services.
Presented by:
Maureen Lyons, Wildwood CACFP
Preventing Picky Eating Through Responsive Feeding
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Providing the food is only half the battle! Responsive feeding practices help prevent picking eating, and create a positive mealtime environment. Learn key feeding practices that prevent picky eating and get examples for incorporating responsive feeding into your mealtime observations.
Presented by:
Monica Griffin, MS, RD, Children's Healthcare of Atlanta
Serious Deficiency Process
Virtual National Child Nutritition Conference presented April 20, 2021 | 1 hour credited CEUs
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.
Presented by:
Suzanne Diggs, USDA Food and Nutrition Service
Serving Adults in the CACFP: Meal Patterns, Nutrition and Resources
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Serving adults in the CACFP is more than just increasing the portion size of the meal pattern requirements. Learn about allowable substitutions, get insight into senior nutrition and healthy, and discover the wealth of resources available for free about food, nutrition, and physical activities for older adults.
Presented by:
Colleen Sideck, MPH, RDN, USDA National Agricultral Library
Carolina Martinez, MS, RD, USDA Food and Nutrition Service
Alix Pasillas, CMP, CCNP, Food for Kids, Inc.
Standardizing Recipes
Virtual National Child Nutritition Conference presented April 22, 2021 | 1 hour credited CEUs
Standardized recipes are a critical tool to scratch cooking in the CACFP. This session focuses on some key concepts that are essential to understanding, developing, and serving standardized recipes to meet desired meal pattern contributions. This results in consistent product yields, reducing food costs, and efficiency in the kitchen. Learn how to create standardized recipes for your centers and how to guide your home providers so they can be sure their recipes are #CACFPCreditable.
Presented by:
Brenda L. Thompson-Wattles, Chef, RD, BLT Food & Nutrition
Start Simple with MyPlate: Personalize Resources to Make Every Bite Count
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
Explore Start Simple with MyPlate and the new digital tools and resources which offer free, personalized resources based on eating needs and habits. Discover resources for every life stage that can help you live healthfully.
Presented by USDA Center for Nutrition Policy and Promotion:
Barbara Jirka, PhD
David Herring, MS
Jessica Larson, MS, RD
Taking Care of Yourself During Stressful Times
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
Because of COVID-19, many have had to adapt to changing meal delivery systems and regulations, wearing protective equipment, and providing educational support for their own children. Even though staff feel good about providing an essential service, the additional demands can have a toll on well-being. In this thought-provoking session, attendees will acknowledge the sources of their stress, hear about research-proven methods to increase well-being, and leave with ways to take care of themselves.
Presented by Let's Eat Healthy:
Renée Farias
Maria Frye, RDN
USDA CACFP Update
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
Hear from the team at USDA as they present an overview of new and revised policy guidance for the Child and Adult Care Food Program and share a state-of-the-program update of the CACFP.
Presented by USDA Food and Nutrition Service Staff:
Angela Kline
Cheryl Jackson-Lewis, MPA, RDN, LDN
Kevin Maskornick
Jessica Saracino
USDA National Breastfeeding Promotion and Support Campaign for Millennial WIC Moms
Virtual National Child Nutritition Conference presented April 22, 2021 | .5 hour credited CEUs
Get an overview of USDA’s campaign, which supports breastfeeding moms with comprehensive, current and culturally appropriate messaging, materials, and a website. Campaign goals encourage initiation and continuation of breastfeeding; increase knowledge and ability to breastfeed; increase referrals to WIC; and provide technical assistance in the promotion of breastfeeding.
Presented by USDA Food and Nutrition Service:
Valery Soto, MS, RDN, CLC
Olivia Newman, MPH, RD
Using the Food Buying Guide to Figure Out Grain Ounce Equivalents
Virtual National Child Nutritition Conference presented April 21, 2021 | 1 hour credited CEUs
Follow along this step-by-step process to using the USDA Food Buying Guide (FBG) in order to calculate grain ounce equivalents. Learn how to use both the website and the FBG app for your mobile device.
Please sign up for a free Food Buying Guide account as well as download the Food Buying Guide App on your phone to get the most benefit from this workshop :Â https://foodbuyingguide.fns.usda.gov/
Presented by:
Melinda Nguyen, MS, RDN, LD, Texas Department of Agriculture
CACFP University
Learn about meal pattern guidelines and practices.
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
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
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
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
Saturday Summit
Originally held on October 3, 2020 - watch the Child Nutrition Saturday Summit on demand.
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
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
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
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
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
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
Virtual Training Academy
Watch our series of four-hour training sessions, originally held October 26-29, 2020.
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
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
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
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