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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

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

CEU 1
Adding Whole Grains to Your Menu

 

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

CEU 1
Additional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi

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

 

CEU 1
Big City Impact on Kids' Menus

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

CEU 1
Choose Breakfast Cereals That Are Lower in Added Sugars

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

CEU 1
Choose Yogurts That Are Lower in Added Sugars

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

CEU 1
CN Labeling Program: Update for Industry

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

CEU 1
CN Labels & Product Formulation Statements: Hands-on Practice

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

CEU 1
Continuing Quality Improvement Plans (CQI)

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.

CEU 1
Creative Ways to Promote Learning and a Healthy Lifestyle

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

CEU 1
Creditable Meals in the CACFP: Be in the Know

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

CEU 1
Crediting Coconut and Vegetable Noodles in CNPs

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

CEU 1
Crediting Popcorn, Hominy Corn Masa and Masa Harina in CNPs

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

CEU 1
Crediting Store-Bought Combination Baby Foods in the CACFP

Crediting Store-Bought Combination Baby Foods in the CACFP

Thirty on Thursday presented March 18, 2021 | 0.5 hours credited CEUs 

This webinar will show CACFP operators how to identify store-bought combination baby foods that may be served at reimbursable meals and snacks to infants. Attendees will have a chance to submit questions to the presenters and check their knowledge through interactive polling questions.

Presented by:

USDA Team Nutrition

CEU 1
Cultivating Cultural Awareness Through Food

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

CEU 1
Cultural Sensitivity & Humility in Head Start

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

CEU 1
Engaging with Farm to Early Care and Education

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

CEU 1
Extending the CACFP Beyond the Classroom

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

CEU 1
Farm to Keiki: Healthy Eating Habits Take Root Early

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

CEU 1
Farm to Table: Fresh Foods & Garden Tools

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

CEU 1
Feeding Infants Guide Explored

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

CEU 1
Feeding Infants: 0-5 Months

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

CEU 1
Feeding Infants: Starting Solid Foods

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

CEU 1
Feeding Infants: What, When, and How

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

CEU 1
Fiber, Grains, Nutrition and Immunity

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

CEU 1
Food Allergies & Special Diets

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

CEU 1
Get Kids Moving! Best Practices & Ideas for Physical Activities

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

CEU 1
Grain-Based Desserts in the CACFP

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

CEU 1
Head Start: From the Kitchen to the Classroom

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

CEU 1
Healthy Eating for Families

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

CEU 1
Healthy Eating from Head to Toe

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

CEU 1
How to Support Breastfeeding in the CACFP

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

CEU 1
Identifying Whole-Grain Rich Foods for the CACFP Using the Ingredient List

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

CEU 1
Identifying Whole Grain-Rich in the CACFP

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

CEU 1
Identifying Whole Grain-Rich in the CACFP, Part 2

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

CEU 1
In-Grained: Easy Tools to Determine Serving Amounts

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

CEU 1
Make Every Bite Count with the Dietary Guidelines, 2020-2025

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

CEU 1
Mealtimes with Toddlers

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

CEU 1
Methods for Healthy Cooking

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

CEU 1
Moving Forward: Update on Food Crediting in CNPs with Guidance for Dried Meat Products

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

CEU 1
Nutrition and the Brain

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

CEU 1
Prep to Plate: CACFP Portion Sizes

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

CEU 1
Preventing Picky Eating Through Responsive Feeding

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

 

CEU 1
Serving Adults in the CACFP: Meal Patterns, Nutrition and Resources

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.

CEU 1
Serving Cold Lunches

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

CEU 1
Serving Healthy Meals in the CACFP

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

CEU 1
Serving Meat & Meat Alternates at Breakfast

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

CEU 1
Serving Milk in the CACFP

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

CEU 1
Serving Vegetables in the CACFP

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

CEU 1
USDA National Breastfeeding Promotion and Support Campaign for Millennial WIC Moms

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

 

CEU 1
Using the Nutrition Facts Label in the CACFP

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

CEU 1
Using the WIC List to Identify Creditable Foods in the CACFP

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

CEU 1

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.

Baby Steps: Ounce Equivalents for Grains and Infants

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

 

CEU 2
CACFP and Head Start Food Service Regulations

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

CEU 2
Caring for Children While Social Distancing

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

CEU 2
Chat with Champions: Learn from Afterschool Meals Experts

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

CEU 2
Child-Friendly Menu Planning Using Seasonal Foods

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

CEU 2
Family-Style Meal Service and Head Start Performance Regulations

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

CEU 2
Garden to Early Childhood Education

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

CEU 2
Making Multiple Meals From Just a Few Ingredients

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: 

Caitlin Boland, RD, LDN

Tracie M. Mercado, CCHA

CEU 2
Menu Planning for the CACFP (Training Academy)

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

CEU 2
Menu Planning for the CACFP (Thirty on Thursday)

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

CEU 2
Offer Versus Serve in the CACFP

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

CEU 2
Planning Menus and Recipes During COVID Shortages

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

CEU 2
Standardizing Recipes

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

CEU 2
Strategies for Virtual Monitoring in the CACFP

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 McKoy, Child Nutrition Program

CEU 2

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

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

CEU 3
CACFP Creditable Tools & Nutrition Education Resources

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

CEU 3
Coaching & Mentoring Using a Peer-to-Peer Model

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

CEU 3
Creative Online Learning Strategies to Engage Providers

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

CEU 3
Delivering Interactive In-Person Training

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

CEU 3
Exhibit A Grains Tool to the Rescue!

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

CEU 3
Food Buying Guide Goes Digital

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

CEU 3
How to Maximize Exhibit A Grains Tool

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

CEU 3
Navigating the Food Buying Guide Calculator

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

CEU 3
Start Simple with MyPlate: Personalize Resources to Make Every Bite Count

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

CEU 3
Training Program Operators to Use Grains Ounce Equivalents

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

CEU 3
Using the Food Buying Guide to Figure Out Grain Ounce Equivalents

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 : https://foodbuyingguide.fns.usda.gov/

Presented by:

Melinda Nguyen, MS, RDN, LD, Texas Department of Agriculture

CEU 3

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.

Cost-Saving Strategies for Sponsors

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

 

CEU 4
COVID Challenges & Opportunities in the CACFP

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

CEU 4
Expanding Summer and Afterschool Meals

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

CEU 4
Facilitating Compliance in Your At-Risk Afterschool Program

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

CEU 4
Operational Strategies for Afterschool Meals & Summer Food Service

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

CEU 4
Paperless: Preparing for an Audit When Your Files are Digital

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

CEU 4
Schools as Afterschool Meals Sponsors, Sites and Vendors

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

CEU 4
Serious Deficiency Process

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

CEU 4

Specialty 5. Financial Management
Financial management may be defined as planning, organizing, directing and controlling the financial activities of an organization.

CACFP Adminsitrative Budgets

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

CEU 5
Developing a CACFP Budget

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

CEU 5
Financial Backups for Fiscal Audits

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.

CEU 5
Flawless Audits: Managing Your CACFP Sponsorship

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

CEU 5
Food Access, Family and Procurement in CACFP

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

CEU 5
Fundraising Ideas

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

CEU 5
Grant Writing 101

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

CEU 5
Investigating Fraud, Waste & Abuse in Federally Funded Programs: Red Flags in the CACFP & SFSP

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

CEU 5
Procurement in the CACFP

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

CEU 5

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

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

CEU 6
Managing from Home? Engaging Remote Staff

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

CEU 6
Methods to Becoming a Great Leader

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

CEU 6
Taking Care of Yourself During Stressful Times

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

CEU 6

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.

Accommodating Participants with Disabilities in Community Meals

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

 

CEU 7
Applying a Racial Equity Lens to Recommendations for CACFP and SFSP

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

CEU 7
CACFP Live! with USDA

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

CEU 7
Civil Rights 101: Compliance with Rights Requirements

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

CEU 7
COVID Impact on the CACFP

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

CEU 7
Emergency Funding, Child Nutrition Reauthorization and Grassroots Advocacy

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

CEU 7
USDA CACFP Update

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

CEU 7
Virtual Summit Welcome & USDA Policy Update

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

CEU 7

The webinars below do not count towards a CEU specialty.

Summer Meals: Leveraging Mobile Solutions in Rural Communities

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