Best Practices for Planning, Procuring, and Marketing Healthy School Meals

Healthy Food Choices in Schools January 22, 2018 Print Friendly and PDF

This course provides tools and resources to plan for procuring fresh, local foods that are National School Lunch Program compliant. The course also highlights some easy to implement best practices for marketing nutritious target foods to students, to increase school meal program participation. 

This course has three sections and will take about one hour to complete. For each section you will be asked to read a short introduction and watch the corresponding video (approximately 20 minutes). Once you've have completed the video, you must correctly answer a comprehension question to move on to the next section.  

Upon adequate completion of the three sections, please fill out the brief questionnaire to receive your certificate of completion. If you are a member of the School Nutrition Association you may earn one Continuing Education Credit by completing the course. In the final questionnaire, please indicate your SNA membership number and the certificate will be emailed to you. You may also use this course towards USDA's School Meal Professional Standards requirements (Key Area: Administration 3000, OR Key Area: Comm./Marketing 4000, Key Topic: Smarter Lunchroom Techniques 4160)

To Enroll: 

  1. Create a log in: http://campus.extension.org/login/index.php
  2. Once you are logged in and have confirmed your account, go here: https://campus.extension.org/course/view.php?id=1313 to access the course. 
  3. Click "enroll" and you're in! 

Presenters: 

Stephanie Joyce, MS, RD/LD, SNS,  Alliance for a Healthier Generation. 

Carol Chong, MA, RD, LDN, Alliance for a Healthier Generation

Christina Conell, MPP, USDA Food and Nutrition Service Farm to School Program

Adam Brumberg, Deputy Director of the Cornell Food and Brand Lab. 


 

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.