Get valuable ideas on how you can help toddlers develop self-feeding skills and healthy eating patterns with this short, informative video from USDA Team Nutrition.

USDA has determined that visual observation and identification by CACFP institutions and facilities and SFSP sponsors is no longer an allowable practice for program operators to use during the collection of race or ethnicity data.

Get ready for the summer with this handy sheet on do's and don'ts for site supervisors of the Summer Food Service Program.

If you're looking to implement more Farm to Table in your home or center, we have a wonderful Shop Talk that discusses how to engage kids with fresh foods and garden tools. Visit the Learning Center to access the Shop Talk as well as the rest of our extensive library of on-demand training webinars.

As part of our effort to keep you informed on policy and advocacy issues related to CACFP, you can now subscribe to our Policy and Advocacy Group. By subscribing, you will receive the latest information directly to your inbox.  Subscribe by clicking the link below, fill out out the form and checking policy at the bottom of the page. To subscribe, click on the link below, fill out the form and select "policy" at the bottom of the page.  

When you order the 2022 CACFP Nutrition Calendar and Training Program, you have the option of ordering an extended 56-page version that includes a useful record-keeping system. This includes monthly pages for expenses, income and attendance, as well as a telephone contacts template and worksheets for utilities and federal income tax.

Find out how Debra Centineo and Wendy Reed have gained validation and confidence from earning their CACFP Certifications. 

If you have not explored the Info Hub, we encourage you to take the time to do so! Not only is it where all of our Continuing Education courses are housed, NCA members get added benefits of having access to the Networking forum and exclusive CACFP resources.

If you've previously participated in continued education with us, have been a member, attended an event or ordered materials, click here to create your account. If not, then request an account here.

3 1/2 cups black beans, canned, drained and rinsed

1 1/2 cups mango, canned, drained, diced

3/4 cup tomato, fresh 1/4" diced

1 tbsp. canola oil

2 tbsp. apple cider vinegar

1/2 tsp oregano

In a medium bowl, mix together black beans, mango and tomato. Prepare dressing in a small bowl by whisking canola oil, apple cider vinegar, oregano, and pepper to taste. Toss the black bean salad with the dressing, then cover and refrigerate for at least two hours. Makes six servings.

Memorial Day is next Monday, May 31. If you're an NCA member, you can download, print and share our Military Members activity sheet for free. Print it out this week and send it home for the extended weekend.