Programs to guide healthy eating for entire family school programs 2025

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CACFP also provides reimbursements for meals served to children and youth participating in afterschool care programs, children residing in emergency shelters, and adults over the age of 60 or living with a disability and enrolled in day care facilities.
To be eligible for participation in CACFP, a sponsor must be a licensed or approved child care provider or a public or nonprofit private school which provides organized child care programs for school children during off-school hours.
The USDA Foods in Schools program supports domestic nutrition programs and American agricultural producers through purchases of 100% American-grown and -produced foods for use by schools and institutions participating in the National School Lunch Program (NSLP), the Child and Adult Care Food Program (CACFP), and the
FNS works to end hunger and obesity through the administration of 16 federal nutrition assistance programs including WIC, Supplemental Nutrition Assistance Program and school meals. In partnership with state and tribal governments, our programs serve one in four Americans during the course of a year.
A fruit and vegetable can be served as the two components at a CACFP snack. For example, you can serve carrots and grapes or apple slices and jicama sticks. Serve a rainbow of colors. The different colors provide an array of vitamins and minerals essential for good health.
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Wash your hands well with soap and water before preparing foods or serving meals, using the toilet, after helping children with toileting, changing diapers, etc. Wear clean clothes each day. Food Storage Store foods in covered containers in the refrigerator.
For-profit child care centers are eligible if 25% or more of enrolled participants or 25% of the licensed capacity are receiving child care subsidies or are low-income children. For-profit adult day care centers are eligible if the center meets the 25% rule with Medicaid beneficiaries.
Nutrition education can be defined as any set of learning experiences designed to facilitate the voluntary adoption of eating and other nutrition-related behaviors conducive to health and well-being.

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