Provide trainings on CACFP guidelines and the importance of nutrition during early childhood.
 

Create cost-effective and culturally-appropriate cycle menus which adhere to CACFP dietary requirements, while also considering resources available to kitchens staff.
 

Review food allergies and restrictions to ensure that all required documentation is provided by parents and that these children are provided alternative menu items that are reimbursable by CACFP.
 

Provide resources to encourage program compliance with CACFP guidelines.
 

Monitor adherence to CACFP guidelines throughout the year.
 

Review CACFP documentation such as production records, meal counts, and income eligibility forms.
 

Increase parent awareness of and engagement in CACFP practices with nutrition education materials, workshops, cooking demonstrations, and taste-testings.