Think about your work in food preparation, menus, and kitchen practices. Rate each statement based on how often it happens in your program.

After completing the assessment, explore one or more of the resources provided to identify ways to strengthen nutrition practices within your program. Share your responses and ideas with your trainer, coach, or administrator.

1. The menu includes a variety of foods from all food groups.
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2. Foods from different areas of the world are prepared and served to children.
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3. Fruits or vegetables are offered at every meal.
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4. Sugary foods and beverages are served to children.
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5. Healthy foods are prepared in ways that are appealing to children.
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6. Food service staff use nutrition resources to guide planning and preparation.
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7. Children are encouraged to try new healthy foods.
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8. Pre-packaged or processed foods are offered to children.
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9. Menu and food choices support CACFP meal pattern requirements.
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10. Food service staff support positive messages about healthy eating during meals.
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11. Healthy food choices are reflected in how food is presented or served.
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12. Food service and program staff work together to support healthy eating messages across the program.
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13. New foods are introduced along with familiar foods.
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14. Healthy eating messages or visuals (such as posters or signs) are present in food service or eating areas.
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15. I feel confident in my role in supporting healthy eating practices in my program.
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Resources

• Meal Patterns - National CACFP Association 
• Dietary Guidelines for Americans 
• Printable Materials and Handouts | Nutrition.gov

Reflection

1. What is one area where your program is currently strong in supporting healthy nutrition?
    
2. What made communication effective?
    
3. What resources or support could help you make those improvements?
    
4. Are there any resources listed that could help improve both program practices and your own skills?