*All times below are in Pacific Time*

 

Monday, April 10

9:15 am - 9:45 am | Navigating the Virtual Sessions Q&A (Virtual Only) 

Learn more about what to expect, how to navigate the schedule and where you need to be to get the most out of the 2023 national conference. We’ll make sure you are able to walk away from this jam-packed conference with new insights and knowledge to use and share with colleagues back in the office.

 

10:00 am - 11:00 am | Zoom Regional Networking Meeting (Virtual Only)

 

3:00 pm - 3:30 pm | CACFP Certification Program Overview (Pre-Recorded/On Demand)

Interested in learning more about how to earn the CACFP Management Professional or the CACFP Child Nutrition Professional designation? Join NCA board members to hear why the program was started, what the qualifications are and next steps to getting the certification complete.

 

Tuesday, April 11

8:00 am - 9:00 am | CACFP Creditable Resources (Hybrid Onsite/Virtual)

Learn about 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 for use in your program and to share with your community.

Presented by Lisa Mack, National CACFP Sponsor Association

 

9:15 am - 10:15 am | CACFP 101 (Hybrid Onsite/Virtual)

You’re new-ish to food programs,working in it daily, and you’ve got the big picture. It’s been one or two years since you’ve started working in CACFP or SFSP, so concepts aren’t new or foreign to you, but you’d love to really explore the important areas with your peers. Attend this structured learning institute to review the meal patterns, discuss basic program administration and get a requirements refresher while also sharing in some table talk.

Presented by Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsor Association

 

10:30 am - 11:30 am | SFSP 100 (Pre-Recorded/On Demand)

Don't know what SFSP even means? Are you brand new to child nutrition food programs? Do you run one program and are thinking about sponsoring another? Do you provide services or resources for food program operators and want an entry-level understanding of how they impact children across the country? Attend this lecture-style institute to learn the basics of how this food program provides healthy food access for children in child care, afterschool, out-of-school time and during summer.

Presented by Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsor Association

 

1:45 pm - 3:00 pm | National Conference General Session (Hybrid Onsite/Virtual)

What you do matters! When we all come together in one room with one focus, you can be sure you’ll leave knowing that your role is as important as any other in ensuring that all children will have access to healthy foods. This session is strategically planned with speakers who will motivate us and remind us why we work to support our nation’s most vulnerable populations.

Presented by National CACFP Sponsors Association, Stacy Dean, Rear Admiral (Ret.) Frank Ponds

 

3:15 pm - 4:15 pm | Workshop Session One - Healthy Habits Count (Hybrid Onsite/Virtual)
Establishing healthy habits and routines during early childhood can set the stage for lifelong wellbeing. The 5-2-1-0 framework encourages children to develop positive habits through nutrition and physical activity. Learn how 5-2-1-0 reinforces CACFP meal patterns and best practices to help kids thrive. ~ CEU Specialty 3

1. Describe how the 5-2-1-0 strategy helps children develop healthy habits
2. Identify one new habit or routine to implement at your site.
3. Get the tools to deliver this training to child care providers and other CACFP staff.

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

 

Wednesday, April 12

6:00 am - 7:00 am | Sunrise Session: Wake Up with NCA (Hybrid Onsite/Virtual)

If you're on the East Coast, then you're already up. And if you're an early bird on the West Coast, then you're in luck! Grab a coffee and join us for our sunrise session as we answer your common questions about meal patterns, policy, monitoring and more.

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

 

8:00 am - 9:00 am | USDA CACFP Policy Update (Hybrid Onsite/Virtual)

Hear from 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-state update of the CACFP. The USDA Food and Nutrition Service works to end hunger and obesity through the administration of 15 federal nutrition assistance programs including the Child and Adult Care Food Program which is crucial to ensuring children have access to nutritious foods and where healthy eating becomes a habit.

Presented by USDA Food and Nutrition Service

 

9:15 am - 10:15 am | Workshop Session Two - CACFP Administrative Review Advice (Hybrid Onsite/Virtual)
Get tips, suggestions, and best practices to prepare for an administrative review. Discover how to find success, avoid findings, and communicate with the review team. ~ CEU Specialty 4

1. Identify common findings during administrative reviews.
2. Learn about available technical assistance opportunities.
3. Get tips on how work with analysts and consultants before and during the review process.

Presented by:
Cintya Loreto, California Department of Social Services
Oby Okoye, RD, California Department of Social Services

 

10:30 am - 11:30 am | Workshop Session Three - Serving Communities Year-Round Through Afterschool Meals and the SFSP (Hybrid Onsite/Virtual)

 

2:45 pm - 3:45 pm | Workshop Session Four - Tailoring Menus to Accommodate Special Diets (Hybrid Onsite/Virtual)
Unsure of how to plan menus for children with special dietary needs? Explore the key considerations to remember when planning and sourcing CACFP creditable substitutions for special diets such as food allergies, gluten-free, and preparing texture-modified diets.~ CEU Specialty 1

1. Discover how to tailor menus for children with special needs to be CACFP approved.
2. Learn to streamline the process of reading labels when choosing allergen-free products.
3. Gain skills and confidence in planning appropriate menu substitutions.

Presented by Salome Pemberton, MPH, RD, CDN, CCNP, National Enrichment Group

 

4:00 pm - 5:00 pm | Workshop Session Five - Meal Innovations: Maximize Labor and Mitigate Supply Chain Issues (Hybrid Onsite/Virtual)
Learn creative ways to maximize your labor and food resources to ensure great participation in your Summer Food Program. Get great ideas on how to package individual items, an entire meal or create a weekly meal box. Take home creative menu ideas requiring minimal labor and suggestions to resolve supply chain issues.

1. Learn how to package up a side dish, entrée, meal and meal box.
2. Get menu suggestions to deal with supply chain shortages of individually packaged items.
3. Discover way to combat labor shortages when offering supper or summer meal programs.

Presented by:
Donna S. Martin, RDN, EdS, FAND, LD, SNS, Burke County Board of Education
Paige Pokorney, MPH, Share our Strength

 

Thursday, April 13

8:00 am - 9:00 am | Workshop Session Six - Body Positivity and Cultivating Good Relationships with Food (Hybrid Onsite/Virtual)
Our relationship with food develops at an early age. Labeling certain foods as “bad” or calling someone a “good eater” or “picky eater” can create unintended harmful effects that can follow kids through life. Learn how to help kids cultivate a good relationship with food from the start.  ~ CEU Specialty 1

1.  Identify the potential triggers of childhood obesity.
2. Explore the tenets of Division of Responsibility regarding serving and eating food.
3. Learn to adjust your approach about foods and mealtimes with your children.

Presented by:
Elana Natker, RD, Grain Foods Foundation
Dyan Hes, MD, Gramercy Pediatrics

 

9:15 am - 10:15 am | Workshop Session Seven - Advocating for a Third Meal (Hybrid Onsite/Virtual)
Ready to advocate for a reimbursement of a third meal but unsure of where to start? Explore the importance of advocating at the state and local levels in early childhood nutrition and how to secure legislation and funding. ~ CEU Specialty 7

1. Discover the benefits of serving a third meal in early childhood.
2. Learn how to develop policy asks at state and local level.
3. Understand the importance of storytelling in advocacy.

Presented by LaMonika Jones, MEd, GCPA, D.C. Hunger Solutions

 

10:30 am - 11:30 am | Workshop Session Eight - Creating a Food Culture in Young Children (Hybrid Onsite/Virtual)
Learn about the importance of introducing different foods at early ages and how that helps create a food culture in young children. Discuss the responsibilities and best practices for establishing these habits early to teach your children to be open to tasting new yummy foods. ~ CEU Specialty 1

1. Gain best practices to get children interested in tasting new foods.
2. Learn how to get children to try new foods.
3. Understand what role parents and caregivers play in establishing a food culture.

Presented by Leticia Marin, CDM, Neighborhood House Association

 

1:15 pm - 2:15 pm | Workshop Session Nine - Small Tweaks, Giant Peaks: Reframing Your Mindset  (Hybrid Onsite/Virtual)

 

3:45 pm - 4:45 pm | USDA SFSP Policy Update (Hybrid Onsite/Virtual)

Hear from USDA as they present an overview of new and revised policy guidance for the Summer Food Service Program and share a state-of-the-state update on SFSP program developments, policy, and guidance. The USDA Food and Nutrition Service works to end hunger and obesity through the administration of 15 federal nutrition assistance programs including the Summer Food Service Program which is crucial to ensuring year-round access to foods for children.

Presented by USDA Food and Nutrition Service

 

5:00 pm - 5:30 pm | USDA Town Hall (Hybrid Onsite/Virtual)

Join us at the USDA Town Hall and get the answers to your most commonly asked questions directly from the USDA Food and Nutrition Service team, based on those submitted in advance.

Presented by USDA Food and Nutrition Service