Earn more than 75 hours of Continuing Education Units! The National CACFP Sponsors Association has both produced and curated a wide array of webinars to help you fulfill CEU requirements for your CMP or CCNP Certification. Below you will find CEUs organized by specialty, or you can also visit the webinar pages for the full course list by series. CEUs marked with a $ are paid resources and pricing can be found on the respective item's expanded information.
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Specialty 1. Nutrition
Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. The CACFP strives to teach lifelong healthy habits, decreasing obesity and increasing physical activity.
10 Tips for Successful Taste Tests with Young Children
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
We all know that if children have the opportunity to prepare and taste new foods, they are more likely to eat them. What does research tell us about how to introduce new foods and which healthy foods to focus on? Learn the top ten tips and tricks for getting kids to love their veggies.
Presented by:
Erin Croom, MS, Small Bites Adventure Club
Wande Okunoren-Meadows, CMP, CCNP, Little Ones Learning Center
Adding Whole Grains to Your Menu
Thirty on Thursday presented June 21, 2018 | 0.5 hours credited CEUs
This webinar focuses on how to offer whole grains at CACFP sites.
Presented by:
USDA Team Nutrition
Additional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi
Be in the Know presented June 13, 2019 | 0.5 hours credited CEUs
The webinar provides an overview of the crediting updates resulting from the Request for Information and provides crediting technical assistance with hands-on practice specifically for tempeh and surimi.
Presented by:
USDA Team Nutrition
Big City Impact on Kids' Menus
Shop Talk presented September 24, 2020 | 0.5 hours credited CEUs
Move over, brown rice, and hello, freekeh and tri-color quinoa. Variety is good, but kids still need to eat all of their brown rice, veggies and good proteins. We'll talk about how to balance trends and still be healthy and compliant.
Presented by:
Children's Aid
Kent K. Williamson
Beth Bainbridge, RD
Witney Reuling, MA
Adria Cruz, MPA
Cynthia Pacheco, BA
Choose Breakfast Cereals That Are Lower in Added Sugars
Thirty on Thursday presented October 19, 2017 | 0.5 hours credited CEUs
This webinar walks the audience through Team Nutrition’s “How to Choose Breakfast Cereals Lower in Added Sugars” training worksheet and lets audience look at various cereals to see if they meet meal pattern requirements.
Presented by:
USDA Team Nutrition
Choose Yogurts That Are Lower in Added Sugars
Thirty on Thursday presented November 16, 2017 | 0.5 hours credited CEUs
This webinar walks the audience through Team Nutrition’s “Choose Yogurts That Are Lower in Added Sugars” training worksheet and lets audience look at various yogurts to see if they meet meal pattern requirements.
Presented by:
USDA Team Nutrition
CN Labeling Program: Update for Industry
Be in the Know presented September 11, 2019 | 1 hour credited CEUs
The webinar will provide an overview of the CN Labeling Program with crediting updates resulting from the Final Rule: Child Nutrition Program Flexibilities for Milk, Whole Grains, and Sodium Requirements and the Request for Information, in addition to crediting technical assistance specifically for the CN Labeling program.
Presented by:
USDA Team Nutrition
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
Creative Ways to Promote Learning and a Healthy Lifestyle
Saturday Summit presented October 3, 2020 | 1 hour credited CEUs
Children who learn to use dollar store-priced tools and have fun working around food are more likely to try new foods. Discover creative ways to engage with young children in and around the kitchen and garden using tools and easy STEM concepts. Learn how to encourage cooking, predicting, experimenting, tinkering, observing, exploring, problem-solving, and creativity.
Presented by:
Angela Russ-Ayon, Russ InVision Company
Creditable Meals in the CACFP: Be in the Know
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Get hands-on experience to successfully meet the CACFP meal pattern requirements with newly released or updated tools that can help you credit, purchase, and serve meals to program participants. Take a deep-dive into newly creditable foods in the CACFP and learn about the Crediting Handbook for the CACFP. Download the Food Buying Guide mobile app before attending the workshop.
Presented by:
USDA Food and Nutrition Service Staff
Bethany Showell, MPA
Heidi Bishop
Crediting Coconut and Vegetable Noodles in CNPs
Be in the Know presented May 22, 2019 | 0.5 hours credited CEUs
This webinar provides an overview of the crediting updates resulting from the Request for Information and provides crediting technical assistance with hands-on practice specifically for vegetable noodles and coconut.
Presented by:
USDA Team Nutrition
Crediting Popcorn, Hominy Corn Masa and Masa Harina in CNPs
Be in the Know presented October 11, 2019 | 0.5 hours credited CEUs
The webinar provides an overview of the crediting updates resulting from the Request for Information for these foods and provide crediting technical assistance with hands-on practice specifically for Popcorn, Hominy, Corn Masa, and Masa Harina.
Presented by:
USDA Team Nutrition
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
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
Extending CACFP Beyond the Classroom
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Creating healthy eating patterns in the classroom is only one part of the equation: parents and home environments are the other. Learn about the important role parents play in the development of a child’s feeding patterns and how to increase parent awareness and engagement of CACFP best practices.
Presented by:
Leah Galitzdorfer, RDN, CCNP, NY Enrichment Group
Farm to Table: Fresh Foods & Garden Tools
Shop Talk presented October 22, 2020 | 0.5 hours credited CEUs
Introducing children to fruits and veggies early has long-term, positive impacts on health, wellness and social and emotional skills. We're sharing resources to engage kids with fresh foods and garden tools.
Presented by:
Lacy Stephens, National Farm to School Network
Shironda Brown, Center for Environmental Farming Systems
Lynn Policastro, Wake County Start Smart
Shannon Holbrook, Quality Care for Children
Brittany Martens, Colorado Department of Public Health & Environment
Feeding Infants Guide Explored
Shop Talk presented October 1, 2020 | 0.5 hours credited CEUs
We'll talk about how to use this USDA guide to make the most impact for infants.
Presented by:
Anjelica Terry, MS,
Texas Education Service Center Region 4
Marlene Herrera, Texas Education Service Center Region 4
Veronica Howard, Texas Education Service Center Region 4
Simon Orjiako, Gulf Coast Community Services Association
Feeding Infants: 0-5 Months
Thirty on Thursday presented July 19, 2018 | 0.5 hours credited CEUs
This webinar focuses on how the Child and Adult Care Food Program (CACFP) infant meal pattern supports infant growth and development for babies ages birth through 5 months.
Presented by:
USDA Team Nutrition
Feeding Infants: Starting with Solids
Thirty on Thursday presented September 20, 2018 | 0.5 hours credited CEUs
This webinar focuses on how the CACFP infant meal pattern supports infant growth and development for babies ages 6 through 11 months. The webinar includes information on developmental readiness and feeding infants solid foods in the CACFP.
Presented by:
USDA Team Nutrition
Feeding Infants: What, When, and How
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Infancy is a critical period when children develop taste preferences and habits that last a lifetime. What, when and how we feed babies can impact their overall development and relationship with food. We will cover CACFP meal patterns for infants, infant feeding best practices and provide healthy, inexpensive ideas for planning your infant meals.
Presented by:
Monica Griffin, MS, RD, LD, Children's Healthcare of Atlanta
Diana Myers, MS, RD, LD, Bright from the Start: GA Department of Early Care and Learning
Food Allergies & Special Diets
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Learn how to identify the top 8 sources of food allergens, recognize the difference between a food allergy and food intolerance, understand documentation requirements for CACFP claims, discover how to properly prepare an allergen safe meal, and develop menus that accommodate food allergies and special diets.
Presented by:
Salome Pemberton, RDN, CCNP, CDN, NY Enrichment Group
Grain-Based Desserts in the CACFP
Thirty on Thursday presented November 15, 2019 | 0.5 hours credited CEUs
This webinar will focus on how Child and Adult Care Food Program (CACFP) operators can identify grain-based desserts, and use this knowledge to plan menus that meet program requirements.
Presented by:
USDA Team Nutrition
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
Healthy Eating for Families
Shop Talk presented November 12, 2020 | 0.5 hours credited CEUs
Looking for ideas to help promote health and nutrition to the families you serve? We'll share tips for promoting healthy eating through meal planning.
Presented by:
Kennesaw State University
Dr. Raynice Jean-Sigur, MS, PhD
Dr. Douglas Bell
Dr. Debra Coffey
Professor Monique Johnson
Healthy Eating from Head to Toe
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Discover foods that benefit and impact different parts of the human body with new ways and ideas to serve these foods in Child Nutrition Programs. Review and discuss CACFP nutrition program updates including tools to calculate ounce equivalents. Leave with resources to train this workshop to program participants.
Presented by:
Kate Abernathy, MS, RD, LD, CCNP, Providers Choice
How to Support Breastfeeding in the CACFP
Thirty on Thursday presented August 16, 2018 | 0.5 hours credited CEUs
This webinar focuses on how child care centers and family child care homes that participate in the CACFP can support breastfeeding.
Presented by:
USDA Team Nutrition
Identifying Whole Grain-Rich in the CACFP Using the Ingredient List
Thirty on Thursday presented October 18, 2018 | 0.5 hours credited CEUs
This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus.
Presented by:
USDA Team Nutrition
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
Identifying Whole Grain-Rich in the CACFP, Part 2
Thirty on Thursday presented March 21, 2019 | 0.5 hours credited CEUs
This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus, with a focus on how to treat flour blends.
Presented by:
USDA Team Nutrition
In-Grained: Easy Tools to Determine Serving Amounts
Thirty on Thursday presented November 14, 2019 | 0.5 hours credited CEUs
This webinar focuses on tools that can be used to determine how much of a grain item is needed to meet CACFP meal pattern requirements.
Presented by:
USDA Team Nutrition
Mealtimes with Toddlers
Thirty on Thursday presented June 18, 2020 | 0.5 hours credited CEUs
This webinar will include practical tips for how CACFP operators can meet meal pattern requirements while addressing a toddler’s developmental needs.
Presented by:
USDA Team Nutrition
Methods for Healthy Cooking
Thirty on Thursday presented May 17, 2018 | 0.5 hours credited CEUs
This webinar focuses on cooking nutritious meals and snacks in the CACFP, using methods such as roasting, baking, steaming, sautéing, stir-frying, grilling and more.
Presented by:
USDA Team Nutrition
Moving Forward: Update on Food Crediting in CNPs with Guidance for Dried Meat Products
Be in the Know presented May 13, 2019 | 0.5 hours credited CEUs
The webinar provides an overview of the crediting updates resulting from the Request for Information and provides crediting technical assistance with hands-on practice specifically for dried meat products.
Presented by:
USDA Team Nutrition
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
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
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
Serving Meat & Meat Alternates at Breakfast
Thirty on Thursday presented March 15, 2018 | 0.5 hours credited CEUs
This webinar focuses on the option to serve meat and meat alternates in place of grains at breakfast up to three times per week for those following CACFP and preschool meal patterns.
Presented by:
USDA Team Nutrition
Serving Milk in the CACFP
Thirty on Thursday presented January 18, 2018 | 0.5 hours credited CEUs
This webinar walks the audience through Team Nutrition’s “Serving Milk in the CACFP” training worksheet and lets audience select milk for various age groups to meet meal pattern requirements.
Presented by:
USDA Team Nutrition
Serving Vegetables in the CACFP
Thirty on Thursday presented July 18, 2019 | 0.5 hours credited CEUs
This webinar will focus on creative and appealing ways to offer vegetables at meals and snacks in the CACFP.
Presented by:
USDA Team Nutrition
Using the Nutrition Facts Label in the CACFP
Thirty on Thursday presented January 21, 2021 | 0.5 hours credited CEUs
This webinar shows Child and Adult Care Food Program (CACFP) operators how to use the Nutrition Facts label to identify items that may be served at reimbursable meals and snacks.
Presented by:
USDA Team Nutrition
Using the WIC List to Identify Creditable Foods in the CACFP
Thirty on Thursday presented May 16, 2019 | 0.5 hours credited CEUs
This webinar will focus on how CACFP operators can use the Women, Infants and Children (WIC) food list to find creditable cereals and whole grain-rich foods to serve as part of a reimbursable meal or snack.
Presented by:
USDA Team Nutrition
Specialty 2. Program Operations
CACFP Operations consist of the tasks that are performed to support the requirements of the CACFP program. For example, a provider may take training on how to keep records that are required to participate in the CACFP. Trainings to learn how to properly plan a menu to meet CACFP requirements or how to review and process claims are other examples.
CACFP and Head Start Food Service Regulations
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
This training will focus on the performance standards that govern child nutrition and how they align with the CACFP program to provide good nutrition to children in Head Start. Also, learn what’s new in the HS performance standards concerning child nutrition.
Presented by:
Rhonda Kobylecky, CMP, CCNP, Acelero Learning
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
Chat with Champions: Learn from Afterschool Meal Experts
Shop Talk presented November 11, 2020 | 0.5 hours credited CEUs
Hear ideas, insights and inspiration from No Kid Hungry's first-ever cohort of Afterschool Meals Champions. Let's expand meal service through CACFP's At-Risk Afterschool program!
Presented by:
Walt Thompson, PhD, FACMS, FAACVPR, After School All-Stars at Georgia State University
Christina Alley, Houston Food Bank
Christa DeBoer, Youthprise
Barbara Muse, Bread of Life Development Ministries
Carolyn Wait Vega, MPH, RD, Share Our Strength
Child-Friendly Menu Planning Using Seasonal Foods
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Learn how to plan delicious, culturally appropriate, kid-friendly menus using local, seasonal foods. Start with the decision making tree to learn your best options for local purchasing. Learn time-saving tips to prepare fresh menu items. Participate in activities to promote new food to children and support your Farm to ECE Program and check out CACFP-standardized recipes to streamline the menu planning process.
Presented by:
Jennifer Kozaczek, RD, LDN, North Carolina Department of Health and Human Services
Caroline Stover, Center for Environmental Farming Systems
Lynn Policastro, Wake County Smart Start
Family-Style Meal Service and Head Start Performance Regulations
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Learning opportunities abound at meal times in Head Start sites. Help your staff or team understand the performance regulations for family style meal service and how they can incorporate Math, Science, Language and Literacy into their meal times.
Presented by:
Sheila Tompkins-Hess, ECE Professional
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
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
Menu Planning for the CACFP
Thirty on Thursday presented February 15, 2018 | 0.5 hours credited CEUs
This webinar focuses on different meal planning techniques that can be used to serve healthy and appealing meals and snacks that meet CACFP and Preschool meal pattern requirements.
Presented by:
USDA Team Nutrition
Offer Versus Serve in the CACFP
Thirty on Thursday presented April 19, 2018 | 0.5 hours credited CEUs
This webinar focuses on how to use Offer Versus Serve meal service, available and optional for sites that serve at-risk afterschool and adult participants in the CACFP only.
Presented by:
USDA Team Nutrition
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
Strategies for Virtual Monitoring in the CACFP
Shop Talk presented August 12, 2020 | 0.5 hours credited CEUs
All sponsors are navigating virtual monitoring during the pandemic. Get ideas from small, medium, and large sponsoring organizations on how they are performing reviews and providing technical assistance to their homes and centers.
Presented by:
Denise Andrews, CMP, CCNP, For the Children
Gabriela Rangel, CCNP, Child and Family Resources
Annetta Rutland, CMP, CCNP, 4C for Children
Desi McCoy, Child Nutrition Program
Specialty 3. Training & Technology
Training and Technology CEU credits consist of train-the-trainer workshops you may attend designed to give you the tools to teach others. It can also include workshops to learn CACFP software for uses such as record keeping, menu planning, or determining how to ensure you are meeting food crediting minimums. For example, training on the use of the USDA Food Buying Guide can be applied here.
A Look Inside the New CACFP Trainer's Tools: Feeding Infants Kit
Trainers' Circle presented December 12, 2019 | 1 hour credited CEUs
This webinar provides an interactive overview of Team Nutrition’s new resource, the CACFP Trainer’s Tools: Feeding Infants Kit. This kit includes a trainer’s guide, presentation slides and trainer notes, videos, and digital interactive games. Hear how these components help trainers deliver information on hot topics like developmental readiness, hunger and fullness signs, handling and storing breastmilk and infant formula, and much more!
Presented by:
USDA Team Nutrition
CACFP Creditable Tools & Nutrition Education Resources
Virtual Summit presented August 19, 2020 | 0.5 hours credited CEUs
Learn about the many tools and nutrition education resources available to from the National CACFP Sponsors Associations. From provider tool-kits to activity sheets for children to training worksheets and more. Get the guides for Identifying Whole Grain-Rich, determining sugar content in cereals and yogurt, and which milk to serve in the CACFP.
Presented by:
Gabriela Rangel, CMP, CCNP, Child and Family Resources
Lisa Mack, National CACFP Sponsors Association
Coaching & Mentoring Using a Peer-to-Peer Model
Trainers' Circle presented September 26, 2018 | 1 hour credited CEUs
This training will highlight effective training strategies used by the Kansas State Department of Education and resources from the Institute of Child Nutrition (ICN).
Presented by:
USDA Team Nutrition
Creative Online Learning Strategies to Engage Providers
Trainers' Circle presented March 13, 2019 | 1 hour credited CEUs
State agency staff from Iowa, Massachusetts, and Nebraska will share experiences in developing and implementing online learning modules.
Presented by:
USDA Team Nutrition
Delivering Interactive In-Person Training
Trainers' Circle presented June 26, 2019 | 1 hour credited CEUs
This webinar will spotlight interactive approaches used by the Maryland State Department of Education and the Texas Department of Agriculture to actively engage participants during in-person CACFP trainings.
Presented by:
USDA Team Nutrition
Exhibit A Grains Tool to the Rescue!
Food Buying Guid presented September 25, 2019 | 1 hour credited CEUs
Learn about the Exhibit A Grains Tool, a feature included with the Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool. The Exhibit A Grains Tool allows you to search for your grain product (as listed on Exhibit A) and enter in the serving size from the product label. The tool then helps you determine: 1) ounce equivalent (oz eq) grains or grains/bread serving(s) for the grain product, and 2) amount to serve to provide your desired grains contribution. In this webinar, Team Nutrition also provided in-depth practice for using the grains tool as well as highlighting the available training video. Participants can also experience the Exhibit A Grains Tool on the Mobile App. Program operators can calculate the grain contributions on-the-go.
Presented by:
USDA Team Nutrition
Food Buying Guide Goes Digital
Food Buying Guide presented April 6, 2018 | 1 hour credited CEUs
Learn about the new Food Buying Guide (FBG) Mobile App and FBG Interactive Web Tool via a live demonstration! You'll learn how to utilize the innovative features of these tools including search and navigation, the ability to compare food yield information, and the ability to create a favorite foods list. In addition, speakers from the Nutrition and Technical Assistance Branch, we also highlight an exciting feature of the Interactive Web Tool: the interactive Product Formulation Statement Workbook, which allows manufacturers to easily search and populate selected food items into the workbook, calculate their product’s contribution statement, and generate a certified document that provides crediting information for child nutrition program operators.
Presented by:
USDA Team Nutrition
How to Maximize Exhibit A Grains Tool
Food Buying Guide presented July 20, 2020 | 1 hour credited CEUs
Team Nutrition demonstrates the latest enhancements to the Exhibit A Grains Tool. The Exhibit A Grains Tool allows you to search for your grain product as listed on Exhibit A and enter in the serving size from the product label. The tool helps you determine: 1) ounce equivalent (oz eq) grains or grains/bread serving(s) for the grain product, 2) amount to serve to provide your desired grains contribution, and (3) with the new update, the amount to serve for a grain product in order to meet the minimum grains requirement by age/grade groups for specific child nutrition programs. This webinar provides a demonstration and in-depth practice for using the grains tool on the Food Buying Guide for Child Nutrition Programs (FBG) Interactive Web-Based Tool. Participants will also experience the Exhibit A Grains Tool on the Mobile App, which allows program operators to determine the grains contribution and the amount to serve on-the-go.
Presented by:
USDA Team Nutrition
Navigating the Food Buying Guide Calculator
Food Buying Guide presented May 16, 2019 | 1 hour credited CEUs
Learn about FBG Calculator, the new feature included with the Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool. The FBG Calculator is designed to create a shopping list to assist child nutrition program operators when ordering food for their programs. In this webinar, Team Nutrition also provided in-depth practice for using the calculator as well as highlighting the newly released training video. Participants can also experience the FBG Calculator on the FBG Mobile App. Program operators will be able to create and use their shopping list on-the-go.
Presented by:
USDA Team Nutrition
Training Program Operators to Use Grains Ounce Equivalents
Trainers' Circle presented February 10, 2021 | 1 hour credited CEUs
This webinar will help state agencies, CACFP sponsoring organizations, and independent centers provide training on using ounce equivalents instead of “servings” to determine amounts of grains. CACFP operators are required to use ounce equivalents for grains by Oct. 1, 2021 (“Delayed Implementation of Grains Ounce Equivalents in the Child and Adult Care Food Program Final Rule”). Webinar participants will learn about existing training tools and strategies available on grains ounce equivalents. Additionally, Oregon’s Department of Education will share how they used virtual training techniques to provide training for CACFP operators.
Presented by:
USDA Team Nutrition
Specialty 4. Program Administration
CACFP Administration consists of the activities that are related to operating a CACFP sponsoring organization or state agency with regards to the food program specifically. For example, a director or manager may take trainings on ways to develop corrective action plans or how to enroll a new site. Classes like these which address how to administer the food program, are counted in this specialty.
Facilitating Compliance in Your At-Risk Afterschool Program
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Learn how to use Adult Learning theory techniques to capture the attention of your program site supervisors to highlight the most frequent compliance issues during training. Take home an audit calendar to prepare for your state review, sample Performance Improvement Plans, standard compliance operating procedures, and other tools to continue to serve your sites year after year.
Presented by:
Family League of Baltimore
Melissa Moore, CCNP
Sharon Bostwick, MS
Schools as Afterschool Meals Sponsors, Sites and Vendors
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Set up schools for afterschool meals success with the knowledge and experience of a school nutrition director and a nonprofit sponsor. We’ll cover everything you need to know, from finding the right models for partnership and implementation to communication with school and district officials to logistics and staffing.
Presented by:
Carolyn Wait Vega, MPH, RD, Share Our Strength
Donna Martin, EdS, RDN, SNS, FAND, Burke County Board of Education
Vicki Lipscomb, CMP, Child Nutrition Program
Specialty 5. Financial Management
Financial management may be defined as planning, organizing, directing and controlling the financial activities of an organization.
Developing a CACFP Budget
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Get training on developing a CACFP budget including; hands-on practice on budget forecasting, assessing if a cost is allowable/unallowable and determining when to revise or amend the budget.
Presented by:
Texas Education Service Center Region 10
Betel Tegegne, MBA, MHA, CMP
Jennifer DeHoog, RD
Financial Backups for Fiscal Audits
Shop Talk presented September 10, 2020 | 0.5 hours credited CEUs
Are your backup expense files organized and ready to go? We'll share methods that make audits and reviews successful.
Presented by:
Alix Pasillas, CMP, CCNP, Food for Kids
Lindsay Talbot, CMP, Nevada Department of Agriculture
Bill Saylor, CPA, CGMA, Barnard Vogler & Co.
Flawless Audits: Managing Your CACFP Sponsorship
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Are you a multi-program or multi-state sponsor? You'll need strong organization, clear cost allocation, and excellence in monitoring to be prepared for your state audit. Learn how to operate so State Agencies find it a breeze to perform your Management Evaluations.
Presented by:
UMC Food Ministry
Larry Karow, CMP, CCNP, D.Min
Jolene Benedict
Jason Grant
Dean Faulkner
Fundraising Ideas
Shop Talk presented September 10, 2020 | 0.5 hours credited CEUs
Let’s share great fundraising ideas. Get 4 - 6 ideas on how to fundraise.
Presented by:
Alexia Thex, MEd, National CACFP Sponsors Association
Kati Wagner, CMP, CCNP, Wildwood CACFP
Susan Ison, CMP, Helping Hands
Grant Writing 101
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
New to grant writing? Learn how to read and respond to a Request for Proposal when applying for a grant. Get tips on how to write a statement of need, outline measurable objectives and evaluation measures, put together budget justifications.
Presented by:
Alexia Thex, MEd, National CACFP Sponsors Association
Procurement in the CACFP
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Get an overview of federal procurement regulations and practical tools on how to execute successful procurement measures.
Presented by:
LaMonika Jones, MEd, GCPA, Bright from the Start: GA Department of Early Care and Learning
Specialty 6. Management
Management is the act of overseeing or supervising a team or organization. The CEU’s in this category do not have to be CACFP specific and can include trainings like leadership, how to engage teams, developing a succession plan, and working with a board of directors.
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
Managing from Home? Engaging Remote Staff
Shop Talk presented October 8, 2020 | 0.5 hours credited CEUs
We're sharing ideas on how to help employees feel connected and engaged during the COVID Pandemic.
Presented by:
Lisa Mack, National CACFP Sponsors Association
Carolyn Miller, CMP, CCNP, Texas Education Service Center Region 11
Levell R. Baker, YWCA Metropolitan Chicago
Methods to Becoming a Great Leader
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Do you have what is takes to lead? Is your team producing great results? Every great team starts with a great leader. Learn effective strategies on what it takes to lead and have a great successful team while exploring various leadership skills and leadership styles.
Presented by:
Kendra Burton, CCNP, Newark Board of Education
Specialty 7. Civil Rights & Policy
CACFP Civil Rights training is required annually with the purpose of informing compliance and enforcement against any type of discrimination in all FNS nutrition programs and activities. Policy training consists of CACFP regulations, USDA guidance, and Congressional action while advocacy sessions include topics of public support or recommendations for the CACFP.
Applying a Racial Equity Lens to Recommendations for CACFP and SFSP
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Historic racial inequities are perpetuating hunger and poverty. This is perhaps even more of a reality during COVID-19. CACFP, SFSP and other child nutrition programs help to combat class inequities, but children of color still bear the consequences of structural racism. Hear about what racial equity is and how this lens can be applied to specific recommendations in food access and nutrition.
Presented by:
Marlysa D. Gamblin, MPP, Bread for the World Institute
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
Civil Rights 101: Compliance with Civil Rights Requirements
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
Civil Rights training is an annual requirement for state agency staff who interact with program applicants, sponsors, program participants, potentially eligible individuals and those persons who supervise front line staff. This session will fulfill that requirement while addressing the Civil Rights training requirements as outlined in FNS Instruction 113-1, Civil Rights Compliance and Enforcement – Nutrition Programs and Activities.
Presented by:
USDA Food and Nutrition Service
Gail Hoffman
Stephen Miliano
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
Virtual Summit Welcome & USDA Policy Update
Virtual Summit presented August 19, 2020 | 1 hour credited CEUs
We'll welcome you to the 2020 Virtual Summit, share good news, and hear from USDA as they present an overview of new and revised policy guidance for the Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP).
Presented by:
Lisa Mack, National CACFP Sponsors Association
Andrea Farmer, MS, RD, USDA Food and Nutrition Service
Angela Kline, USDA Food and Nutrition Service
The webinars below do not count towards a CEU specialty.
Summer Meals: Leveraging Mobile Solutions in Rural Communities
Virtual Summit presented August 19, 2020
Join No Kid Hungry and program providers from rural Maryland and Georgia to learn about the unique nature of reaching kids in rural areas for summer food service. Hear directly from sponsors who find success with mobile meals, including details on securing vehicles and equipment, managing costs, menu planning, and more.
Presented by:
Kara Panowitz, MSW, Maryland No Kid Hungry
Derrick Lambert, MA, Share Our Strength
Donna Martin, EdS, RDN, SNS, FAND, Burke County Board of Education
Scott Germain, Garrett County Public Schools