Reimbursable School Meals
Online training with the Institute of Child Nutrition
Reimbursable School Meals
The Indiana Department of Education (IDOE), with the Institute of Child Nutrition, is offering an online training on the topic of reimbursable school meals. This training provides general concepts to help directors, managers, and school nutrition staff understand the general requirements for a reimbursable lunch and breakfast meal under the National School Lunch Program and National School Breakfast Program. It contains activities that reinforce key messages to help you identify a reimbursable meal using the Offer Versus Serve option.
To learn more about the training, click here.
Online Training Details
IDOE will mail you materials to the address as specified on your registration closer to the training. Participants will need to have materials available and ready for the training, as the presenter will reference them throughout the presentations.
Training is limited to 25 participants.
Tuesday, Aug 25, 2020, 08:00 AM
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This training will discuss the following topics
- Reimbursable school meals
- Fruit requirements for school meals
- Vegetable requirements for school meals
- Grains requirements for school meals
- Meat/Meat Alternate (M/MA) requirements for school meals
- Milk requirements for school meals
- Reimbursable OVS lunch meals
- Reimbursable OVS breakfast meals
- Unit price
Each topic will include a number of sub-topics, many of which will include activities to reinforce
the concept.
About the Trainer
Meet Cathy Powers, MS, RDN, LD
Cathy has extensive experience as a trainer and curriculum developer for chefs, dietitians, school nutrition professionals, and others in the foodservice industry.
Cathy spent nearly 15 years at the Culinary Institute of America (CIA) as an instructor and academic dean for curriculum and instruction. In 2007 she became a founding partner in Culinary Nutrition Associates, LLC. She also serves on Indiana University of Pennsylvania's Department of Food and Nutrition Advisory Board and is co-author of the textbook, Essentials of Nutrition for Chefs.
Cathy is a founding member and past-chair of the Academy of Nutrition and Dietetics (AND) Food and Culinary Professionals Dietetic Practice Group and is a long-time member of other dietetic practice groups as well. In 2004 the Academy honored her with its prestigious Medallion Award.
Cathy holds a Bachelor’s degree in dietetics from Indiana University of Pennsylvania and a Master’s in Restaurant, Hotel, and Institutional Management from Purdue University.
She is a frequent speaker and consultant for various organizations and is a consultant trainer for the Institute of Child Nutrition.