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CACFP Recipe Development for Centers

Discover how to transform everyday recipes to meet the nutritional standards of the CACFP. Explore the process of finding, evaluating and modifying recipes to provide meals to large groups at child care centers. Learn step-by-step techniques to increase serving sizes, adjust ingredients and accurately enter everything into the Food Buying Guide (FBG) with confidence.

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Tailoring CACFP Meals: The Role of Medical Statements in Special Diets

Medical statements have an important role within the CACFP. Do you know when they are required? Are you confident in your menu planning when you have one on file? Gain a deeper understanding of how medical statements support accommodating special diets, including food allergies and milk substitutions, ensuring that all participants receive appropriate and nutritious meals. Learn how to create an inclusive and supportive meal environment for those in your care.

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Annual CACFP Training FY26

Looking for comprehensive CACFP training for new or seasoned CACFP operators working in child care centers, family homes or adult day care centers? Review annual training topics including meal patterns, meal counts, claims submission, review procedures, recordkeeping requirements, monitoring requirements, reimbursement system, Civil Rights and important updates in the CACFP, as well as learning how to identify breakfast cereals and yogurts that follow the CACFP added sugars limit regulation.

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Menu Planning for the CACFP

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 multi-cultural recipes and locally-sourced foods, develop strategies for creating custom menus and go home with menus you can use immediately or as inspiration. 

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All About Grains

Let’s talk about grains! Learn what are creditable and non-creditable grains in the CACFP, how to identify whole grain-rich  and how to calculate grain ounce equivalents in recipes and pre-packaged grain products to meet CACFP grain requirements for the age(s) you are serving. 

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Taste Test to Tray: Student-Led Recipe Innovation in School Meals

Empower students as culinary co-creators! Explore a replicable, USDA-aligned process for guiding youth from idea to standardized recipe, boosting participation and meeting diverse tastes. Leave with flavor-testing protocols, ready-to-use templates and leadership moves to build a thriving student culinary council.

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Supporting Family Child Care: Creating a Statewide Staffed Network

Family child care (FCC) educators are vital to early childhood, yet often feel unsupported. The NC Statewide Family Child Care Project offers hands-on help and learning to retain trusted FCC providers, expand home-based care options and improve care quality. Through coaching, mentoring and professional development, it strengthens access to high-quality, reliable child care.

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Not on the Menu: Heavy Metals and Harmful Plastics in Kids’ Food

Did you know some foods may contain heavy metals, such as lead or arsenic, or microplastics? Young children are especially vulnerable to these hidden hazards due to their developing bodies and age-appropriate behaviors. Learn how food can become contaminated, what it means for children’s health and how to reduce exposure through safer mealtime practices.

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Navigating Dairy Recommendations Amid New Dietary Guidance

Confused by dairy headlines on social media? You’re not alone! With shifting dietary trends and widespread nutrition myths, it’s tough to know what to believe. Get clear on dairy’s role in a healthy eating pattern, including hot topics like raw milk, milk in schools and full-fat options. Hear the latest research on gut health and inflammation, and gain confidence to support kids’ nutrition.

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