Crediting Webinar Series
Crediting Foods in the School Nutrition Programs
Fruit
Learn more about what is allowable for the fruit component, how to credit fruit, the differences between creditable vs actual portion sizes, resources to use for crediting, and more!
March 4 at 2:00 p.m. EST
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Vegetables
Learn more about what is allowable for the vegetable component, how to credit vegetable subgroups, the difference between creditable vs actual portion sizes, resources to use for crediting, and more!
March 11 at 2:00 p.m. EST
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Grains
Learn more about what is allowable for the grains component, how to credit grains, how to identify whole grain rich products, the difference between creditable vs actual portion sizes, resources to use for crediting, and more!
March 18 at 2:00 p.m. EST
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Meat/Meat Alternates
Learn more about what is allowable for the meat/meat alternate component, how to credit meat/meat alternates, the difference between creditable vs actual portion sizes, resources to use for crediting, and more!
March 25 at 2:00 p.m. EST
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Standardized Recipes
- Put together all of that knowledge you learned over the last four weeks, with our final webinar covering standardized recipes.
- Learn how to standardize a recipe, how to credit items within the recipe, and what tools are available to help you with the process.
April 1 at 2:00 p.m. EST
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Questions?
Contact us!
Email: SCNTrainings@doe.in.gov
Website: https://www.doe.in.gov/nutrition/school-nutrition-program-trainings
Phone: 317-232-2130