Online Training
Welcome to the ABCs of School Nutrition course portal!
Our online courses make it easy to earn USDA Professional Standards credit anytime and anywhere. Check back often as we add new training opportunities on a regular basis!
Course Preview
The ABCs of School Nutrition offers online courses on a variety of topics related to USDA Professional Standards. Create an account or log in to take a course and record your hours.
Understanding Nutrition |
Promoting School Meals
Time: 15 min
Academic Success: What do diet and physical activity have to do with it?
Professional Standards:
Nutrition 1320
Last updated 11/02/2025
Course Description
Gain a better understanding of how school meals and physical activity contribute to student grades, classroom behavior, and health outcomes. Course Type: Recorded Webinar
Promoting School Meals
Time: 15 min
Building Flavor Stations
Professional Standards:
Operations 2130,
Communications & Marketing 4120,
Communications & Marketing 4160,
Operations 2510
Last updated 11/07/2025
Course Description
Learn about the differences between herbs and spices, benefits of including them in a flavor station for your students, and how to start a flavor station. Course Type: Interactive Module
Promoting School Meals
Time: 15 min
Customer Service
Professional Standards:
Communications & Marketing 4130,
Communications & Marketing 4140
Last updated 11/02/2025
Course Description
An overview of essential customer service considerations and how to promote positive relationships between students and food service staff. Course Type: Recorded Webinar
Program Management |
Promoting School Meals
Time: 15 min
Farm to School: Bringing Local Food to Your Cafeteria
Professional Standards:
Nutrition 1130,
Nutrition 1220,
Nutrition 1230
Last updated 11/02/2025
Course Description
Define the term "farm to school," understand the benefits of farm to school, identify sources of support, and learn how to begin procuring local foods. Course Type: Recorded Webinar
Meal Planning and Quantity Food Production |
Food Safety and Sanitation |
Promoting School Meals
Time: 30 min
Garden to Cafeteria: A Guide to Using Produce from the School Garden
Professional Standards:
Nutrition 1130,
Nutrition 1220,
Nutrition 1230
Last updated 11/02/2025
Course Description
Learn the benefits of school gardens and how to incorporate produce into the cafeteria. Course Type: Recorded Webinar
Meal Planning and Quantity Food Production
Time: 15 min
Quality When Working with Quantity
Professional Standards:
Operations 2130,
Operations 2140,
Operations 2230,
Operations 2510,
Operations 2520
Last updated 11/04/2025
Course Description
Learn best practices for serving high-quality school meals, including ways to improve taste, texture, and appearance. Course Type: Recorded Webinar
Food Safety and Sanitation |
Program Management
Time: 15 min
Reducing School Food Waste
Professional Standards:
Administration 3230,
Administration 3250
Last updated 11/02/2025
Course Description
Learn strategies to decrease food waste in the school nutrition program. Course Type: Recorded Webinar
Understanding Nutrition |
Meal Planning and Quantity Food Production
Time: 15 min
Reducing Sodium in School Meals (Part 1): Introduction and Background
Professional Standards:
Nutrition 1110,
Nutrition 1310,
Nutrition 1320
Last updated 11/02/2025
Course Description
Why are sodium limits included as part of USDA school meal programs? Learn more about sodium and different types of salt, why they are used in food, and the health implications of getting too much sodium. Course Type: Interactive Module
Understanding Nutrition |
Meal Planning and Quantity Food Production
Time: 15 min
Reducing Sodium in School Meals (Part 2): Meal Planning, Cooking Methods, and More
Professional Standards:
Nutrition 1110,
Nutrition 1310,
Nutrition 1320
Last updated 11/02/2025
Course Description
In part 2 of our reducing sodium series, you'll see what foods are high in sodium, learn simple meal planning strategies to balance sodium, and discover ways to bump up flavor without salt! Course Type: Interactive Module
Meal Planning and Quantity Food Production
Time: 15 min
Reducing Sodium in School Meals (Part 3): All About Herbs and Spices
Professional Standards:
Operations 2130,
Operations 2510
Last updated 11/02/2025
Course Description
In part 3 of our reducing sodium series, you'll get a primer on herbs and spices, including differences between fresh and dried, what different seasonings are commonly used for, proper storage, and more. Course Type: Interactive Module
Understanding Nutrition
Time: 15 min
Rethink the Sweet (Part 1): All About Added Sugars
Professional Standards:
Nutrition 1300
Last updated 11/02/2025
Course Description
Learn about natural vs. added sugars, sources of added sugars, and why added sugars should be limited. Course Type: Interactive Module
Understanding Nutrition
Time: 15 min
Rethink the Sweet (Part 2): Limits and Labels
Professional Standards:
Nutrition 1300
Last updated 11/02/2025
Course Description
Learn about added sugar limits from the USDA Dietary Guidelines, how to identify added sugars on the ingredient list, and use the Nutrition Facts label to find options that are lower in added sugars. Course Type: Interactive Module
Program Management |
Promoting School Meals |
School Wellness |
Student Engagement
Time: 15 min
Rethink the Sweet (Part 3): Strategies for School Wellness
Professional Standards:
Nutrition 1220,
Administration 3230,
Communications & Marketing 4100
Last updated 11/02/2025
Course Description
Learn strategies to promote and advocate for lower sugar options in the cafeteria and throughout school. Course Type: Interactive Module
Meal Planning and Quantity Food Production |
Program Management
Time: 15 min
Rethink the Sweet (Part 4): Choosing and Using Lower Sugar Products
Professional Standards:
Nutrition 1100
Last updated 11/03/2025
Course Description
Review product-based added sugar limits for breakfast cereals, milk, and yogurt and learn how to identify options that meet the guidelines. Plus, get tips to maximize acceptability of different forms of fruits, and learn ways to include higher-sugar condiments in the menu. Course Type: Interactive Module
Meal Planning and Quantity Food Production |
Program Management
Time: 15 min
Rethink the Sweet (Part 5): Reducing Added Sugars in School Meals
Professional Standards:
Nutrition 1100,
Operations 2100
Last updated 11/03/2025
Course Description
Learn how to do the calculations necessary to ensure that menus meet weekly added sugar limits, compare nutrition for pre-made and house-made options, and adjust a recipe to be lower in added sugars. Course Type: Interactive Module
Food Safety and Sanitation |
Program Management
Time: 15 min
Share Tables (Part 1): Introduction and Overview
Professional Standards:
Administration 3230,
Administration 3250,
Operations 2600
Last updated 11/02/2025
Course Description
An introduction to share table operations, including what foods and beverages are acceptable, what can be done with share table items, and how different types of share tables work. Course Type: Interactive Module
Food Safety and Sanitation |
Program Management
Time: 15 min
Share Tables (Part 2): Keeping Foods Safe to Eat
Professional Standards:
Communications & Marketing 4150,
Operations 2230,
Operations 2600
Last updated 11/02/2025
Course Description
Learn essential food safety considerations and strategies for food safety management at share tables, covering norovirus, TCS items, and reducing risks for students with food allergies and intolerances. Course Type: Interactive Module
Program Management
Time: 15 min
Share Tables (Part 3): Planning and Logistics
Professional Standards:
Administration 3230,
Administration 3250,
Operations 2600
Last updated 11/02/2025
Course Description
Learn about different share table options and considerations for daily share table operations. Course Type: Interactive Module
Program Management
Time: 15 min
Share Tables (Part 4): Communication Strategies
Professional Standards:
Administration 3230,
Administration 3250,
Communications & Marketing 4100
Last updated 11/03/2025
Course Description
Learn best practices for making the share table a success, focusing on communication strategies for staff, caregivers, and students. Course Type: Interactive Module
Program Management |
Promoting School Meals
Time: 15 min
Share Tables (Part 5): Evaluating Potential and Actual Impact
Professional Standards:
Communications & Marketing 4100,
Administration 3200,
Administration 3300,
Administration 3400,
Administration 3500
Last updated 11/02/2025
Course Description
Learn how to document the need for a share table with potential food waste savings and measure impact after starting one. Course Type: Interactive Module
Understanding Nutrition |
Program Management
Time: 15 min
Smart Snacks (Part 1): Introduction and Background
Professional Standards:
Nutrition 1300,
Administration 3230,
Administration 3260
Last updated 11/05/2025
Course Description
Learn about why Smart Snacks standards are a part of Child Nutrition Programs, what types of foods and beverages are included, where and when Smart Snacks standards apply, and rules for food and beverage fundraising. Course Type: Interactive Module
Understanding Nutrition |
Program Management
Time: 15 min
Smart Snacks (Part 2): General Standards
Professional Standards:
Nutrition 1300,
Administration 3230,
Administration 3260
Last updated 11/02/2025
Course Description
Review the Smart Snacks general standards and practice identifying whether food items meet at least one of these standards. Course Type: Interactive Module
Understanding Nutrition |
Program Management
Time: 15 min
Smart Snacks (Part 3): Nutrient Standards for Snacks and Entrees
Professional Standards:
Nutrition 1300,
Administration 3230,
Administration 3260
Last updated 11/02/2025
Course Description
Classify food items as snacks or entrees and become familiar with the nutrient standards for each category. Course Type: Interactive Module
Understanding Nutrition |
Program Management
Time: 15 min
Smart Snacks (Part 4): Nutrient Exemptions
Professional Standards:
Nutrition 1300,
Administration 3230,
Administration 3260
Last updated 11/02/2025
Course Description
Understand why nutrient exemptions are included in Smart Snacks, name examples of foods that are exempt from certain nutrient standards, and identify snacks that qualify as paired exemptions. Course Type: Interactive Module
Understanding Nutrition |
Program Management
Time: 15 min
Smart Snacks (Part 5): Beverage Standards
Professional Standards:
Nutrition 1300,
Administration 3230,
Administration 3260
Last updated 11/05/2025
Course Description
Learn the standards for different types of beverages, including calorie and portion limits for elementary, middle, and high school. Course Type: Interactive Module
Understanding Nutrition |
Program Management
Time: 15 min
Smart Snacks (Part 6): Blended Drinks and Smoothies
Professional Standards:
Nutrition 1300,
Administration 3230,
Administration 3260
Last updated 11/02/2025
Course Description
Learn how to classify blended drinks and smoothies as foods or beverages, plus which sets of nutrient standards to use when evaluating whether they may be offered under Smart Snacks. Course Type: Interactive Module
Understanding Nutrition |
Program Management
Time: 15 min
Smart Snacks (Part 7): Getting Started with Item Evaluation
Professional Standards:
Nutrition 1300,
Administration 3230,
Administration 3260
Last updated 11/02/2025
Course Description
Put your knowledge to the test! Learn to use an online calculator and practice evaluating whether house-made items meet the general Smart Snacks standards. Course Type: Interactive Module
Understanding Nutrition |
Program Management
Time: 15 min
Smart Snacks (Part 8): Practice Evaluating Nutrient Standards
Professional Standards:
Nutrition 1300,
Administration 3230,
Administration 3260
Last updated 11/02/2025
Course Description
Wrap up the Smart Snacks series and solidify your Smart Snacks skills! Practice calculating percent calories from total and saturated fat, and percent sugar by weight. Then compare the nutrition facts for potential items to the standards and decide if they can be sold under Smart Snacks. Course Type: Interactive Module