Below are common resources and tools utilized in the National School Lunch and School Breakfast Programs.
Civil Rights - Manual and presentation to provide training to staff. It includes handouts, worksheets, attendance records and resources.
Assigned School Consultants - A list of school assignments for the consultants of Child Nutrition Programs in schools.
Diet Modification Request Form - All requests for dietary changes will need a completed Diet Modification Request Form. School Nutrition Programs must make dietary substitutions and modifications when related to a disability when signed by a licensed prescribing medical professional. While schools must meet dietary needs related to a disability, other non-disability requests may be made at the discretion of the local school food service program.
- Diet Modification Request Form
- Diet Modification Request Form - Spanish Translation
- Diet Modification Form Question and Answer
Fluid Milk Substitutions - Certain soy milk companies and varieties contain needed nutrients to meet the definition of nutritionally adequate. Regulations no longer allow school authorities to substitute orange juice for fluid milk in all circumstances.
Forms - USDA requires accurate daily meal counts. The Edit Record and the Self-Monitoring Form for On-site reviews are tools to ensure accurate reporting.
Fruit and Vegetable Portion Poster - Pictures of different portions of fruits and vegetables that are commonly served in school meals and can provide a visual estimation of fruits and vegetables that students may portion themselves.
Inventory Records and Staffing Guidelines
- Lunch Form for SMI Records
- Inventory Records
- Sample Staffing Guidelines and Meal Equivalent Calculations
Iowa CNP - web-based program for school meal applications and claims
Memorandums from USDA
- Foods of Minimal Nutritional Value
- 2009 Exemptions Under the Competitive Food Services Regulations (TA 01-2009)
- Handling Lost, Stolen and Misused Meal Tickets
- Lost and Stolen Ticket and Card Policy
- Meal Substitutions for Medical or Other
Food Production records are required daily documentation of specific food items offered to meet the meal pattern. This Excel workbook contains one sheet for lunch, with 3 grade groupings and adult/a la carte servings, one daily food bar sheet with space to identify servings for 3 grade groupings and adult/a la carte, a daily transport sheet, and a sheet for breakfast.
Every sponsor of child nutrition programs has a signed agreement to participate in the program and a copy is on file. Since the agreements were made permanent, a blank copy is posted here for reference.
Paid Lunch Equity Tool
The Paid Lunch Equity Tool is revised annually to assist in calculating the student meal price. Each SFA must complete this document and will be required to submit it with the annual application. The document can be accessed and downloaded from IowaCNP under Download Forms.
Recipes - collection of standardized recipes developed by Iowa Team Nutrition and resources from other states.
Residential Child Care Institutions (RCCI) - includes, but is not limited to: homes for the mentally, emotionally or physically impaired, and unmarried mothers and their infants; group homes; halfway houses; orphanages; temporary shelters for abused children and for runaway children; long-term care facilities for chronically ill children; and juvenile detention centers. A long-term care facility is a hospital, skilled nursing facility, intermediate care facility, or distinct part thereof, which is intended for the care of children confined for 30 days or more.
- Sample Monthly Meal Participation Sheet - Meal counting must be done at the point of service and include each child's name.
- Sample Food Production Record - for a variety of menus and grade levels
- RCCI ICN Training Presentations
School Food Waste Reduction - ideas on how to increase consumption and reduce food waste in schools.
Vary Your Veggies Poster - This resource provides pictures of vegetables that are commonly served in school meals. The vegetables are separated into the following sub-groups: dark green, red/orange, dried beans/peas, starchy, and other.