1.2 Introduction

By the end of this course you will be able to…

  • Recall the meal components required for a reimbursable meal or snack
  • Identify the minimum required serving sizes for each component
  • Recognize food items that may be offered within each component
  • Distinguish the benefits of additional foods and how they may be offered in the SFSP
  • Understand how to validate the crediting of foods
  • Summarize the basics of making modifications to meals or snacks, and
  • Describe best practices for building healthy hot and cold SFSP meals