Provolone, Mozzarella, and Cheddar, Oh My! Crediting Cheese in the CACFP
Thursday, June 6, 2024 (2:00 PM - 2:30 PM) (EDT)
Description
Cheese is more than just a delicious addition to meals; it plays a crucial role in meeting nutritional requirements. However, the variety of cheeses available, including the plant-based options, can make measurement and crediting a challenging task. Learn to navigate how cheese is creditable in the CACFP, understand the rules and regulations, and accurately measure the different types of cheeses in CACFP settings. Discover cheesy tips and new recipes to add to your menu.
Presented By:
Isabel Ramos-Lebron, MS, RDN, LD
Nutrition Education Specialist
National CACFP Sponsors Association
This session is FREE for NCA Members. Not yet a member? Learn more today!
Registration for this live session is now closed. Email nca@cacfp.org for late registrations. Find the recording of this session, and other great training opportunities, in our Learning Center!
Member Pricing
FREE
Non-Member Pricing
$12.00 Standard Registration
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