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