Nourishing Food & Nourishing Lives

Course Description

The training will provide education on how to improve the health and wellness of your child care facility by implementing the Child and Adult Care Food Program dietary guidelines. This is a Step 2 training for the Child Care Physical Activity Health Code ordinance for licensed child care facilities in the cities of Fargo and West Fargo, North Dakota.


Learning Objectives

  • Participants will be able to demonstrate adherence to the Child and Adult Care Food Program (CACFP) dietary guidelines
  • Participants will be able to perform menu development skills by creating a balanced cycle menu
  • Participants will be able to understand the importance of adequate childhood nutrition 


Overview

  • Hours/Credits/CEUs: 1.5 Hours
  • Tier: Registered—Not for Career Pathways Placement
  • Course Type: Approved Clock Hours
  • Applies Toward: General Course
  • Core Competency Areas: Health, Safety, and Nutrition (1 Hour) 
  • CDA Subject Areas: Planning a safe, healthy learning environment (1 Hour)


Who is this Course For?

  • Directors of child care facilities
  • Center staff of child care facilities
  • Family/Group who care for children
  • Infant or toddler child care providers
  • Preschool child care providers


What Ages are Addressed in this Course?

  • Infants (0–18 months) 
  • Toddlers (19–36 months)
  • Preschoolers (3yrs to 5yrs)


Need Help? Contact Us.

Michelle Draxten, MPH, RD, LRD, CLC
Public Health Nutritionist

Fargo Cass Public Health
1240 25th Street South
Fargo, ND 58103

Office 701.476.6677
MDraxten@FargoND.gov

Course curriculum

  • 2
    Part 1: Introducing the Child and Adult Care Food Program (CACFP)
    • Food & Meal Structure
    • CACFP in the last 50 Years
    • CACFP Eligibility
    • Importance and Benefits for the Provider and the Child
    • Short Review
  • 3
    Part 2: Developing Balanced Meals
    • Dietary Guidelines for Child Care Centers
    • Short Review
    • Quiz Questions
    • Milk, Non-dairy Milk Substitutes, and Water
    • Meat/Meat Alternates at Breakfast, Lunch, and Snack
    • Vegetables at Breakfast, Lunch, and Snack
    • Fruits at Breakfast, Lunch, and Snack
    • Short Review
    • Quiz Questions
    • Grains at Breakfast, Lunch, and Snack
  • 4
    Part 3: Identifying Whole Grains
    • Whole Grains, Whole-Grain–Rich Foods, & Key Terms
    • Six Ways to Identify Whole-Grain-Rich Foods
    • Activity: Apply the Rule of Three for Whole Grain-Rich Foods
    • Short Review
    • What about cereal?
    • Activity: Apply the Rule of Three for Whole Grain-Rich Foods
    • Whole Grain Meal Example
    • Short Review
  • 5
    Part 4: Implementing Infant Meal Patterns
    • Infant Meal Patterns
    • Developmental Readiness
  • 6
    Part 5: Understanding the Standards of Appearance and Quality of Meals
    • Standards of Appearance and Quality of Meals
    • Importance of Variety & A Sample Menu
    • JPG of Sample Menu to Increase A Variety of Fruits and Vegetables
  • 7
    Closing Thoughts
    • Reflection and Essential Resources
    • Course Complete!
    • References

Looking for more Fargo Cass Public Health Courses?

Click the button below to go to the Child Care Physical Activity Health Code Level 1 and 2 Courses.

Go to Physical Activity Courses