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