Resources listed in alphabetical order.

A Flash of Food Safety

A Flash of Food Safety is an educational video series designed to help busy school nutrition professionals understand and practically apply safe food practices. The videos, available in English and Spanish, address five food safety topics: Handwashing: Why to Wash Your Hands, Handwashing: How to Wash Your Hands, Calibrating a Thermometer: Ice Water Method, Calibrating a Thermometer: Boiling Water Method, and Active Cooling with a Chill Stick.

Childhood Obesity Prevention Toolkit for Rural Communities

Nemours, a foundation that operates an integrated children’s health system, just released a Childhood Obesity Prevention Toolkit for Rural Communities! The toolkit provides a range of strategies and success stories to assist practitioners in child-serving sectors, including: early care and education, schools, out-of-school time, community initiatives and healthcare. The profiled communities were able to leverage their unique rural resources and benefited from close community bonds to improve children’s health. The toolkit also includes policy recommendations and an overview of the evaluation process. Feel free to share the link with interested colleagues, networks, stakeholders and constituencies.


MyPlate focuses on the five food groups that are the building blocks of a healthy diet throughout your lifetime. ChooseMyPlate includes resources geared to children, students, adults, families and professionals. Resources include toolkits for teachers and professionals, recipes, cookbooks, information on food groups, tips for picky eaters, customizable growth charts and more.

DHSS Food Safety

Safe food handling practices, including proper hygiene, food preparation and food storage prevent food-borne illnesses. Food not properly cooked or stored can transmit disease from person to person as well as allow bacteria to grow, which can cause food poisoning. - Food and Nutrition Information

The American Dietetic Association's Knowledge Center provides timely and objective food and nutrition information for consumers, health professionals and ADA members. The resources available can help consumers achieve a healthy lifestyle and answer food and nutrition questions.

Farm to Child Care

Farm to Child Care is a nationwide movement to connect childcare providers and young children with local farmers for the purpose of providing healthy meals and snacks, as well as incorporating local food themes into childcare curriculum and activities. The goal is to develop lifelong healthy eating behaviors and community vitality by strengthening regional food systems. Easy, fun, and affordable changes can be the first steps toward healthier children, communities, and landscapes.

Food Product Thermometer Calibration


The gateway to government food safety information.

Institute of Child Nutrition - Education and Training Resources for Participants in CACFP

Our mission at ICN is to provide information & services that promote the continuous improvement of child nutrition programs. The website offers a wealth of information and publications related to child nutrition programs.

Nutrition for Kids

Welcome to Nutrition for Kids, hosted by Connie Liakos Evers, registered dietitian, sports nutritionist, speaker and author. To find out more about her books, or other resources, click on one of the topics above. For news, articles, blogs, tips, recipes and more, be sure to check out and sign up our free quarterly newsletter.

Recipes for Healthy Kids

Free print copies of the Recipes for Healthy Kids cookbooks are available to schools, child care centers, and family child care providers who participate in Child Nutrition Programs

Team Nutrition

Team Nutrition is an initiative of the USDA Food and Nutrition Service to support the Child Nutrition Programs through training and technical assistance for foodservice, nutrition education for children and their caregivers, and school and community support for healthy eating and physical activity. Team Nutrition print materials are available through the Resource Order Form tab, on the left hand side of the page.

USDA Child and Adult Care Food Program

This U.S. Department of Agriculture site features national CACFP information about its different programs, history and future plans. See how CACFP can make a difference in the quality of your program! Whether you are a provider in your home, at a day care center, in an after school care program, or in a shelter, you will find many useful resources and contacts here.

Providing healthy meals to children in a childcare setting does not have to be expensive. Use the tips and materials in the following links to plan and shop smart. You can make healthy choices for the children you serve while staying within your childcare budget.

USDA Civil Rights

Learn about Civil Rights laws, regulations, and policies. Here you will find links to Limited English Proficiency (LEP) resources, And Justice For All Posters, Disability Compliance policies, and the FNS Nondiscrimination Statement.

USDA Civil Rights

Learn about Civil Rights laws, regulations, and policies. Here you will find links to Limited English Proficiency (LEP) resources, And Justice For All Posters, Disability Compliance policies, and the FNS Nondiscrimination Statement.

USDA Food Buying Guide

The Food Buying Guide for Child Nutrition Programs has all of the current information in one manual to help you and your purchasing agent: 1) buy the right amount of food and the appropriate type of food for your program(s); and 2) determine the specific contribution each food makes toward the meal pattern requirements.

USDA Procuring Local Foods for Child Nutrition Programs Guide

The USDA Procuring Local Foods for Child Nutrition Programs Guide provides an overview of federal procurement principles and covers a host of topics related to sourcing and purchasing local foods for state agencies and child nutrition program operators.

USDA Standardized Recipes

These recipes provide Child Nutrition Program operators with delicious new dishes that meet meal pattern requirements. These recipes are standardized to provide updated crediting information, including the vegetable subgroups. They also include recipes made with legumes, whole grains, and/or dark green, red, and/or orange vegetables.

WIC Approved Food List