Resource | Success Stories
USDA Foods in Schools Photo Contest

Each year we ask child nutrition professionals to inspire other foodservice professionals and submit a picture of your most creative meal utilizing USDA Foods.  With more than 200 USDA Foods items available, we want to highlight each food group and the innovative ways in which they can be used.

Resource | Technical Assistance & Guidance
Nutrition Standards for School Meals

This page contains regulations, policy memos, and other guidance materials relating to the nutrition standards for the National School Lunch Program and School Breakfast Program.

Resource | Info Sheets
School Lunch and Breakfast Sodium Limits and Timeline

National School Lunch Program and School Breakfast Program sodium limits and timeline

Resource | Technical Assistance & Guidance
Guidance and Resources

For more information on the operation of the National School Lunch Program and all the child nutrition programs, contact the state agency in your state that is responsible for the administration of the programs.

Resource | Toolkits
Tools for Schools: Focusing on Smart Snacks

A number of tools and resources are available to help schools identify food items that meet Smart Snacks criteria. See the resources below for information about the Smart Snacks requirement, helpful tools, and ways to encourage children to make healthier snack choices that give them the nutrition they need to grow and learn.

Resource | Webinars/Videos
USDA FNS Data Validation Service Information for Vendors and State System Owners

This webinar was produced by FNS to describe its Data Validation Service (DVS). The DVS is an optional validation service that checks school food authority (SFA)-level Verification Collection Report (FNS-742) records as the SFA submits its data to the state. In real time, the DVS returns error and warning messages back to the SFA through the state system. This webinar is an opportunity to learn more about connecting to the DVS through existing state platforms.

Resource | Technical Assistance
Professional Standards

Professional Standards for school nutrition professionals is a key provision of the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). The final rule, published March 2, 2015, requires a minimum amount of annual training hours for all state directors of school nutrition programs, state director of distributing agencies, school nutrition program directors, managers, and staff. Required training topic areas will vary according to position and job requirements. There are also minimum hiring standards for new state directors of school nutrition programs, state directors of distributing agencies that oversee USDA Foods, and school nutrition program directors.

Resource | Technical Assistance & Guidance
Community Eligibility Provision Resource Center

The CEP Resource Center provides extensive resources for parents, teachers, and school officials at the local, state, and federal level to better understand CEP and its positive benefits, along with useful tools to help facilitate successful implementation of the provision in your school!

Resource | Toolkits
Tools for Schools: Offering Fruits and Vegetables

Kids eat more fruits and vegetables, when more fruits and vegetables are offered. A recent Harvard study reported that, under the updated standards for school meals, kids are now eating 16 percent more vegetables and 23 percent more fruit at lunch. During School Year 2014-2015, schools will start to offer more fruits at breakfast. Find information below on how your school can meet meal pattern requirements in ways that boost student acceptance of fruit and vegetable offerings.

Resource | Toolkits
Tools for Schools: Reducing Sodium

Schools are an important player in overall national efforts to reduce the amount of salt that people eat. As such, schools participating in the National School Lunch and School Breakfast Programs will continue to reduce the amount of salt in meals by choosing lower sodium versions of foods and flavoring foods with spices and herbs. See the resources below for information about sodium limits in school meals and guidance on selecting and preparing foods with less sodium.