Selected Content Updates in Q2 2026
The VLS integrates the latest research and best practices into its professional development system on an ongoing basis. Our content team reviews new research and updates made to national guidelines. Selected content updates over the last three months include:
Nutrition and Healthy Eating Content Updates

Nutrition, dietary guidelines, and healthy eating content has been updated across several Virtual Lab School courses and trainings to reflect current recommendations from the U.S. Department of Agriculture and the U.S. Department of Health and Human Services’ Dietary Guidelines for Americans, 2025–2030, as well as updated USDA nutrition and CACFP meal pattern recommendations.
The following courses and trainings have been updated:
- Lesson 5 of the Healthy Environments course across all Foundational Tracks
- The Essentials in Child Care Food Service Focused Topics course
- The Promoting Healthy Eating Habits Targeted Professional Development module
Revised content includes updated lessons and activities that support healthy eating patterns, nutrient-dense food choices, and strategies for promoting healthy habits in early care and education settings. Updated content emphasizes a real food approach that prioritizes protein, fruits, vegetables, whole grains, and healthy fats while limiting highly processed foods, refined carbohydrates, and added sugars and sodium in meals and snacks.
Selected updates include:
- A new Explore activity, Planning Meals and Movement, found in the Direct Care tracks (the linked example is from Preschool track).
- A new Explore activity, Nutrition Assessment, found in Lesson 3 of the Essentials in Child Care Food Service Focused Topics course.
- Revised nutritional recommendations and graphics in the Healthy Environments course across all Foundational Tracks, the Essentials in Child Care Food Service Focused Topics course, and the Healthy Eating Habits Targeted Professional Development module.
These updates support our ongoing effort to provide current, research-informed professional development resources aligned with national guidance and high-quality care and education practices.
USDA Updated Milk Options in Child Nutrition Programs
The U.S. Department of Agriculture recently issued a final rule expanding the types of milk that can be offered in the Child and Adult Care Food Program (CACFP), National School Lunch Program (NSLP), School Breakfast Program (SBP), and Special Milk Program (SMP). The expansion of fluid milk options is aligned with the Dietary Guidelines for Americans and offers more flexibility for programs in selecting milk options, reduces potential milk waste, decreases the burden of purchasing and storing milk varieties, and reduces the risk of meal disallowances due to incorrect milk being served. Effective June 8, 2026, sponsors may offer the following types of milk:
- 12–25 months: Unflavored whole milk
- 2–5 years: Unflavored whole, reduced-fat, low-fat, or fat-free milk
- 6 years–Adults (18+): Unflavored or flavored whole, reduced-fat, low-fat, or fat-free milk
The following courses have been updated to reflect the ruling on expanded milk options:
- The Healthy Environment course in the Infants & Toddlers and Family Child Care Foundational Tracks
- The Essentials in Child Care Food Service Focused Topics course
For more information, read the full Final Rule on CACFP.org.
New Content
New Targeted Professional Development Module: Supporting Children With Transitions
Transitions are a regular part of daily routines in early childhood, school-age, and family child care settings, and can be challenging for children and professionals. Supporting Children With Transitions is a new Targeted Professional Development module that offers practical strategies to help children navigate transitions with greater ease and consistency.
For more information, see the VLS announcement from this May.
