NFSMI Training Library

Foundations for Effective Leadership in
Child Nutrition Programs

Lesson Five

Foundation: Planning and Serving Healthy Meals

Lesson Five Content

1. Lesson Five
2. Lesson Five: Practice-Based Activity One

Lesson Five Supporting Documents

1. A Menu Planner for Healthy School Meals, 1998
2. The Road to SMI Success: A Guide for School Food Service Directors, 2005
3. Offer versus Serve Resource Manual, 2004
4. Focus on the Customer, BLT 2003, Lesson Two
5. Ages and Stages of Social, Psychological, and Physical Development of Children, from BLT 2003
6. Planning School Meals Slides, 2005
7. NFSMI Insight No. 4 - Purchasing Decisions for Cost Effective Implementation of the Dietary Guidelines for Americans, 1995
8. First Choice: A Purchasing Systems Manual for School Food Service 2nd Edition, 2002, Chapter 2
9. First Choice: A Purchasing Systems Manual for School Food Service 2nd Edition, 2002, Appendix 7
10. Cooperative Purchasing for Child Nutrition Programs, 1999
11. Quality Scorecards, Culinary Techniques Online, NFSMI
12. Focus on the Customer, BLT 2003, Lesson Five

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