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!
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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
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
