What is Go NAP SACC?

From mealtime, to playtime, to story time, children have many opportunities each day to learn and practice healthy habits. Nutrition and Physical Activity Self-Assessment for Child Care (Go NAP SACC) is a trusted process that helps child care centers and homes go the extra mile to support children’s healthy eating and physical activity.

The 5 key elements of Go NAP SACC include the following:

  1. Complete a Pre Self-Assessment
  2. Attend a Go NAP SACC training
    ü FREE State Approved In-service hours
  3. Develop an Action Plan
  4. Reach Your Goals
  5. Complete a Post Self-Assessment & Feedback Survey

Go NAP SACC focuses on 5 main health areas: breastfeeding & infant feeding, child nutrition, infant & child physical activity, outdoor play & learning and screen time.  It is designed for providers that care for children from the ages of birth to 5 years old.

How can Go NAP SACC help child care providers?

  • FREE State Approved In-service hours
  • Earn points for Step Up to Quality
  • Receive FREE Incentives upon completion
  • FREE Nutrition & Physical Activity
    ü Resources for use in your child care program and for parent education
  • FREE One-on-One Mentoring and Support from a Go NAP SACC trainer
  • Promote Healthy Child Development
  • Continuing Education Opportunities

 How does Go NAP SACC fit into Step Up to Quality?

Go NAP SACC is required in Step 2 of Step Up to Quality:

  • View the Go NAP SACC orientation video*
  • Complete the Go NAP SACC pre self-assessment*

Additional points (up to 14) may be earned with Go NAP SACC in Steps 3-5 of Step Up to Quality by:

  • Attending a Go NAP SACC training (6 hour minimum)
    • Visit the NE Go NAP SACC website to view the training calendar
  • Submit a Go NAP SACC Action Planning Document*
    • Ongoing support is available
  • Complete the post self-assessment* and receive points for the number of best practices met  
  • Incorporate a nutrition and/or physical activity curriculum

*Available online at the NE Go NAP SACC website: http://negonapsacc.unl.edu

Emily Hulse, MS
Community Program Coordinator
NE Go NAP SACC Coordinator
Center for the Child & Community

Children’s Hospital & Medical Center
2021 Transformation Drive, Suite 1200
Lincoln, NE  68508

We know children. • ChildrensOmaha.org








Menu Planning and Recipes

USDA Healthy Meals Menu Planning Tools

 USDA Menu Planning Toolkit includes nutrient analysis, meal buying guide, samples menus, and training for food service providers

CACFP Recipes

  • Child and Adult Care Food Program Recipes provided by USDA in both family size quantities and larger servings for centers.

USDA What’s Cooking?

  • The What’s Cooking? USDA Mixing Bowl is an interactive tool to help with healthy meal planning, cooking, and grocery shopping. The site features a searchable database of healthy recipes, options to build a cookbook, print recipe cards, and share recipes via social media.

Recipes for Healthy Kids: Cookbook for Child Care Centers

  • The recipes in this cookbook feature foods both children and adults should consume more of: dark green and orange vegetables, dry beans and peas, and whole grains. All of these healthy recipes are low in total fat, saturated fat, sugar and sodium.

Recipes for Healthy Kids: Cookbook for Homes

  • This is the same set of recipes mentioned above but offered in smaller quantities for home settings.

Choose MyPlate Recipes, Cookbooks, and Menus

  • This site links to a variety of cookbooks and sample menus based off of the recommended daily calories. Printable infographics and strategies for shopping in season and reducing food waste are provided here also.

Food Buying Guide for Child Nutrition Programs

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

Healthy Meals Resource System

  • Healthy Meals is a website sponsored by USDA that offers links to menu planning, recipes, shopping lists, best practices for feeding, and tool and activities for children.

Resources for Child Care Providers

CACFP Menu Planning Guide (Wisconsin)

Sixteen weeks of cycle menus, recipes that are CACFP creditable shopping lists to go with menus, and guidance regarding choking hazards and allergies.

Setting the Stage for Eating Well: The Nutrition Environment (Missouri)

Presentation introduces preschool teachers and food service staff to the benefits of family-style meals.


Eat Smart, Child Care (Missouri)

Set of nutrition related recommendations and support materials for child care facilities.



 Mealtime Minutes – Inspiring Success: Illinois Child Care Wellness Team Nutrition Training Sub-grants

This bonus Mealtime Minutes highlights Work Plans submitted by child care facilities that received an Illinois Child Care Wellness— Team Nutrition Training Sub-grant. It provides many great examples of nutrition and wellness education activities and may be used as a resource to enhance health and wellness efforts at your own child care facilities.


 Mealtime Assessment for Child Care Centers (Minnesota) 

The Child Care Mealtime Assessment is a tool for evaluating the meal environment in a child care center. To complete the assessment, centers examine the serving and dining spaces where children eat meals and indicate whether each statement is true by checking the corresponding box. Unchecked boxes are areas to consider for future implementation to improve the meal environment.


 Leap of Taste: Child Care Nutrition Standards (West Virginia)

Child care nutrition standards, divided into four key components: Beverages, Fruits and Vegetables, Grains and Bread, and Meat/Meat Alternates. Materials include food prep videos, administrative tools, menu planning, menus and recipes, and more.


  Family Fun, Food, and Fitness Event Planning Guide (Kansas)

Guidebook provides instructions for planning and promoting a health-centered, family-friendly, school or child care center sponsored event, and includes specific instructions detailing both nutrition and fitness activities.


 Rainy Day Physical Activity Ideas (Georgia)

Child care providers can use these ideas to help children in their care to be physically active indoors. From the Caregivers Promoting Health Habits (link is external) program.


  Wellness in Alaska Child Care: Best Practices

Best practices for healthy eating and physical activity in the child care setting.


 The First Years in the First State Toolkit: Improving Nutrition and Physical Activity Quality in Delaware Child Care

A guide for child care providers to meet Delaware nutrition and physical activity requirements. Includes 16 weeks of approved menu cycles and recipes, shopping lists and tips, age-appropriate physical activities, and ideas for engaging children, staff, parents and the community.


Flavor Shakers (Iowa)

Chef Deanna Olson created these low-sodium herb/seasoning mixtures to be utilized in child care and schools to decrease sodium consumption.

 Snacks from A to Z (Iowa)

A handout for child care centers, home childcares, and preschools that lists snack ideas according to letter.

Action Guide for Child Care Nutrition and Physical Activity Policies (Connecticut)

The action guide is intended to help local and community child care, early education and afterschool programs establish and implement policies and practices that encourage healthy lifestyles in children.

No- to Low-Cost Ways to Promote Physical Activity in the Child Care Setting

This card set provides fun and interactive physical activities for young children that can be done without costly equipment.

Iowa CACFP Healthier Menu Toolkit

These materials are part of the Healthier Child and Adult Care Food Program (CACFP) Award in Iowa. Healthier CACFP is a recognition system that supports the wellness efforts of child care centers and homes participating in CACFP.



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 https://moodle.education.ne.gov

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 cburger2@unl.edu.

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 ddev2@unl.edu





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 cburger2@unl.edu.

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)