Menu Planning: Crediting Grains in Child Nutrition Programs
Audience: Other District/School Staff | Topic: School Nutrition | Hosted by: Office of School Nutrition
This training outlines how to identify whole grain-rich products, different ways to credit grains, how to calculate grain contribution using Exhibit A, how to calculate grain contribution from a recipe, and how to determine appropriate documentation for whole grain-rich products.
- Length: 15 minutes
- Quiz Required
- Professional Standards:
- Key Areas: Nutrition and Operations
- Training Topics: 1100 Menu Planning and 2100 Food Production
- Learning Codes: 1100, 1150, and 2120
Contact InformationJon Padia
A Professional Standards certificate generates upon completion of this training.