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School Nutrition Staff Training Webcasts


School Nutrition Directors can utilize these 10-15 minute webcasts during staff training. The webcasts are narrated by the Iowa Team Nutrition Co-Director and include hands-on activities and quizzes to assess knowledge gained. In addition, the Facilitator Guide provides links to additional trainings and resources to support the topic.

Professional Standards Training Documentation: Track the staff in attendance, webcast title, description, date viewed, and length of training.

School Wellness and Smart Snacks

Local educational agencies participating in federal Child Nutrition programs to establish and implement local school wellness policies and follow Smart Snacks nutrition standards.

Cafeteria Coaching

Cafeteria Coaching provides an opportunity for youth to experience leadership, while influencing the younger generation with behavior changes, developed by ISU Extension and Outreach.

Sodium in School Meals

Explore ways to reduce sodium in school meals, identify flavor trends, and how to set up a flavor station.

Pleasant and Positive Mealtimes at School

Identifies the important role school cafeterias play in helping children create positive relationships with food and share tips to make mealtime pleasant for students.

Civil Rights

Inform, train and educate child nutrition program staff (with non-administrative duties) regarding general USDA Civil Rights requirements.

Practical Skills in School Meals

Highlights practical skills and tools necessary to deliver safe and quality school meals.

Food Production Records

Includes the benefits and importance of keeping accurate production records for school meals.

Customer Service

A customer-focused program begins with a school nutrition team that understands and is committed to the goal of helping students learn to make healthy food choices and practice healthy eating habits.

Build a Healthy Lunch (Offer vs. Serve)

Includes meal requirements for the National School Lunch Program, Offer vs. Serve, practice identifying a reimbursable meal, and strategies to encourage students to choose and enjoy fruits and vegetables. 

Build a Healthy Breakfast (Offer vs. Serve)

Includes meal requirements for the School Breakfast Program, Offer vs. Serve, the difference between an item and a component, and practice identifying a reimbursable breakfast.