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Please contact your field specialist for the enrollment key. If you do not have a field specialist or do not know who your field specialist is, please email Ashley Heller at

The Indiana Department of Education, Division of School and Community Nutrition Program is the administering agency for the U.S. Department of Agriculture’s Child Nutrition Programs. The Division is actively involved in improving the health and well being of Indiana’s citizens, especially children.

The Division works closely with food service professionals in a variety of settings, including public and private schools, day care organizations, and other nonprofit organizations that serve nutritious meals to eligible recipients.

Division employees distribute a variety of USDA developed educational and training resources. The Division also provides a variety of technical assistance and training opportunities for food service, education, and health care professionals with the aim of helping the state’s children choose healthy life styles for successful living. Collaborative relationships are maintained with many governmental agencies and other organizations with similar goals.

Revise todos los cursos y la información para recibir su certificado. No olvide completar el formulario de finalización de capacitación en el sitio web para recibir su incentivo monetario.

This course includes 8 hours of training for frontline staff. Staff that completes these courses by May 2024 may be eligible for a $100 incentive on a first come, first serve basis. 

40 hours of courses from the 2022 Team Nutrition Training Grant. If a director or manager completes these 40 hours within 6 months of the opening date, they will receive a monetary incentive. More information can be found on the Team Nutrition webpage.

The NSLP After School Snack Program offers cash reimbursement to help SFAs provide a nutritional boost to children enrolled in afterschool activities. This course gives a basic overview of the program.
This course will go over School Breakfast Program basics including federal and state requirements and a quick refresher of the meal pattern, discuss different breakfast methods, and share breakfast resources that will help you operate your program.
Sponsors are responsible for training any staff person who works with Child Nutrition Programs on all aspects of civil rights compliance. Train staff on civil rights requirements before staff assume their duties in the Child Nutrition Programs and annually thereafter. Keep an attendance sheet of those staff who completed the training, and keep on file for three years plus the current year.
The CNPweb, an online application for Child Nutrition Programs (CNP), is where sponsors submit their claims for reimbursement, along with reports such as the Annual Financial Report and Verification Summary Report, and access Direct Certification. Sponsors need to ensure that their sponsor and site sheets are always up-to-date with the most accurate information. These CNPweb training courses will be walking you through the process of submitting your application information correctly.

In order to ensure that the items served to students meet the meal pattern requirements, sponsors must figure out how these items count and contribute, or "credit", toward the different meal components. Crediting is the only way to ensure that students are consuming the most nutritious food in the correct quantities in order to obtain necessary nutrients for their health and development. Because of this, only creditable items count toward the meal pattern components to make up a reimbursable meal. If crediting is not correctly applied, then meals may be missing necessary nutrients, components could be considered incomplete, and meals would not be reimbursable.

This course will go over helpful resources and reminders to ensure that you are prepared for school nutrition program success.
This course will explain how grain fits into the meal pattern requirements; how to properly credit grains toward the meal pattern; how to count weekly grains when you have multiple options; how to identify whole grain rich and enriched grain items; and how to ensure you are meeting the 80/20 whole grain rich rule.