CACFP Online Modules

Nebraska Team Nutrition is providing additional free training for CACFP centers and day care homes to support them in providing healthy, balanced meals and snacks to the children and adults they serve. Trainings can be completed on your own time and include a training video and printable resources and links.

Moodle Link

Topics include:

Whole Grains  

  • Providers will learn about the difference between whole grains and refined grains and learn about the benefits of serving more whole grain and whole grain-rich items to the children
  • opping with the season, and ideas for encouraging children to make half of their plate fruits and vegetables. The module will detail the benefits of a diet rich in produce and all of the nutrients provided by these items. Image: Fruits&Vegetables

   Serving Milk 

  • This module reviews the fluid milk requirements for different age groups and discusses the use of creditable substitutions in the CACFP meal pattern. Image: ServingMilk

   Meat and Meat Alternates 

  • In the new CACFP guidelines many meat alternates are now creditable meal components. Providers will lean about the benefits of adding these diverse and low cost options into their menus and the important of consuming lean protein items. Image: Meat&MeatAlternates

   Reading Food Labels   

  • There are many different labels on food packages. This module reviews common food labels on the front, back, and side of packaged foods and describes how to locate key nutrient information. Providers will learn about what information is required on a food label and discuss the updates to the nutrition facts label. Image: NutritionLabels

   Feeding Infants

  • Infant age groups have simplified and there are new recommendations for infant age groups. Providers will learn about the benefits of breastfeeding and receiving reimbursement for women that breastfeed at your facility or provide expressed breast milk for their infant. This module also addresses developmental readiness for introducing solid foods. Image: Infant MealPattern

Additional Information

For more information, please contact Christy Burger with Team Nutrition at

Eat Family Style Dining

Ecological Approach to Family Style Dining (EAT FSD) is a research initiative at University of Nebraska-Lincoln. The EAT FSD approach provides holistic training for childcare providers for meeting the recommendations for feeding young children (2-5 years) to decrease the incidence of childhood obesity. Family style dining (FSD) is a widely recommended practice for feeding children in childcare. During family style dining, providers sit and eat meals together with children and children select their own portions and serve themselves.

The EAT Curriculum includes 7 interactive, online lessons, each lesson takes approximately 1-2 hours to complete. Throughout the lessons, you will watch short videos and practice easy strategies to empower yourself to practice FSD and transform your mealtime to be the most enjoyable part of the day!

Topics include:

  1. Parent engagement
  2. Modeling healthy eating
  3. Supporting peer modeling
  4. Children serving themselves
  5. Praising children for trying new foods
  6. Sensory nutrition education
  7. Supporting self-regulation

For more information, please contact Dipti Dev with University of Nebraska-Lincoln at





Eat Play and Grow


Eat Play Grow

Eat Play Grow is an early childhood health curriculum that teaches children and their caregivers how to make healthy nutrition and physical activity choices. The curriculum offers a series of 11 healthy lifestyle lessons with hands-on activities, essential facts, and simple strategies that make healthy choices fun and easy to include in daily routines. Each educational lesson addresses the multiple ways children learn through storytelling, art-making, and music and movement activities to teach the importance of making positive choices in the areas that most affect health.

Topics include:

  • My Five Senses
    • Families use their five senses to understand how to listen to their body’s nutrition and physical activity needs.
  • GO, SLOW, WHOA!            
    • Families learn the three We Can! food categories and how to recognize foods that are better choices for a healthy body.
  • Fabulous Fruits
    • Families learn the importance of eating a variety of fruit every day as they learn to categorize, count, and sort fruit choices.
  • Move to the Beat
    • Families learn the importance of physical activity and are introduced to heart health through music, rhythm, and physical activity.
  • Energy Balance
    • To attain a healthy weight, families learn energy in (foods eaten) must balance with energy out (physical activity).
  • I Love My Veggies!
    • Families learn the importance of eating vegetables every day as they explore color, textures, and patterns, and learn new vocabulary.
  • Perfect Portion
    • Families learn the important connection between portion control and healthy meals.
  • Dem Bones
    • Families are introduced to the skeletal system and the importance of calcium to build strong bones.
  • Healthy Beverages
    • Families discover the benefits of drinking fat-free or low-fat milk and water instead of sweetened beverages.
  • Smart Sleep
    • Families learn that developing a healthy sleep routine is as important as proper nutrition and physical activity.
  • Family Meal
    • A chef-led class provides strategies for creating an easy, well-balanced, affordable meal, and a positive meal time environment.


For more information, please contact Christy Burger with Team Nutrition at

Nebraska Team Nutrition is working to train childcare providers on using and implementing EatPlayGrow in classrooms across the state.


Tutorial for FFVP Claim

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Indirect Costs – Financial Management

Indirect Costs – Financial Management

4. General Program Compliance

National School Lunch Program – NSLP

Administrative Review – General Program Compliance

General Program Compliance (General Areas)

  • Civil Rights
    requirements are met when:

    • USDA’s current nondiscrimination poster is displayed in the kitchen/dining area where it is visible to all students.
    • There is no separation of students by race, color national origin, gender, age or disability during meal service.
    • Special diets, with correct medical documentation on file, are provided at no extra charge to disabled students as prescribed by regulation.
    • Foreign language translations of program materials are made available as needed.
    • USDA’s current nondiscrimination statement is included in appropriate program materials such as the student handbook in the section that addresses the School Meals Program.
    • School Lunch Menu’s include the nondiscrimination statement “USDA is an equal opportunity provider and employer.”
    • Civil Rights Training has been provided for all staff involved in school meals program.
    • The school has adopted the “Recommended Procedures for Accepting/Filing Complaints Alleging Discrimination”.
  • SFA On-Site Monitoring
  • Local School Wellness Policy
  • Competitive Food Services
    – school are in compliance when:

    • Foods of minimal nutritional value such as soda water (carbonated beverages), water ices, chewing gum, hard candies, jellies, marshmallow candies, fondant, licorice, spun candy and candy-coated popcorn are not sold in the food service area during the meal service.
    • Food is not sold on the school premises by anyone except the school food service program form one-half hour before meal service to one-half hour after meal service for both breakfast and lunch.
  • School Meal Environment Report Card – Guidance to be released by USDA in the future.
  • Water – Drinking water is available to all students free of charge in the area where the school meals are served.
  • HACCP (Hazard Analysis and Critical Control Point) Food Safety Program:
    • The district has a written HACCP Plan. Copies of the plan have been distributed to each feeding site.
    • The HACCP Plan is periodically reviewed and revised as necessary.
    • Temperature logs, food safety checklists and production records or delivery tickets for each feeding site are available for review.
    • A copy of the most recent health inspection report is posted in a visible location in the kitchen.
    • Completed temperature logs and food safety checklists are kept on file for one year.
  • Reporting and Record keeping
  • School Breakfast Program and Summer Food Service Program Outreach


5. Other Federal Program Reviews

National School Lunch Program – NSLP

Administrative Reviews – Other Programs

Other Federal Program Reviews
(Critical and General Areas)


2. Nutritional Quality and Meal Pattern

Administrative Review – PS 2 Areas

Nutritional Quality and Meal Pattern (Critical Area – Performance Standard 2)


3. Resource Management

National School Lunch Program – NSLP

Administrative Review – Resource Management

Resource Management (General Areas)


1. Meal Access and Reimbursement

Administrative Review – PS1 Areas

Meal Access and Reimbursement
(Critical Area – Performance Standard 1)