Menu Planning: Crediting Fruits, Vegetables, and the Food Buying Guide
Audience: Other District/School Staff | Topic: School Nutrition | Hosted by: Office of School Nutrition
This training outlines creditable fruit and vegetable contributions, how to calculate meal pattern contributions, how to best use the United States Department of Agriculture (USDA) Food Buying Guide, and discusses best practices and common errors.
- Length: 15 minutes
- Quiz Required
- Professional Standards:
- Key Area: Nutrition
- Training Topic: 1100 Menu Planning
- Learning Codes: 1100, 1140, and 1150
Contact InformationJon Padia
A Professional Standards certificate generates upon completion of this training.