The Dining Guide for Meals in the Classroom is designed to help you easily communicate your district procedures for serving meals in the classroom (MIC) to key stakeholders within their school community. MIC could refer to breakfast, lunch, supper and/or snacks.
As schools reopen following COVID-19 closures, districts will utilize different scenarios for feeding students. We have developed a suite of resources to help school nutrition professionals communicate with all stakeholders plans and procedures for eating in the classroom. Please note: This guide is not intended to provide guidance or training for school nutrition department staff.
To use this guide most effectively, already have your plans and policies in place. Each template is an editable Word document where you can customize and adjust as needed for sharing with the intended stakeholder group.
Template Resources:
Instructions and FAQs
- Usage Guide
- Planning Table
- General Planning
- School Meals FAQ
- FAQ Instructions
- Meal Schedule Table + Instructions
- Classroom Dining Checklist
- TIPS for MIC Success
- Breakfast in the Classroom District Tools
Resources for Educators
- Planning Table
- Planning Table Instructions
- School Meals FAQ
- FAQ Instructions
- Support Social Emotional Learning FAQ
- Support Social-Emotional Learning
- BIC Tips for Teachers & Paraprofessionals
Resources for Health Professionals/School Nurse
Resources for Principals
Resources for Front Office Staff
Resources for Custodial Staff
Resources for Paraprofessional Staff
Resources for Families
Video Library
- High School Breakfast in the Classroom at Austin ISD
- Direct Delivery Breakfast in the Classroom in Austin ISD
- Breakfast in the Classroom & Community Healing After a Natural Disaster
- Breakfast in the Classroom Program Sustainability
- Choosing Delivery & Distribution Models for Breakfast in the Classroom
- Assessing Equipment Needs for Breakfast in the Classroom
Additional Resources
- Non-Universal Breakfast After the Bell
- Engaging Students to Maximize Participation
- Case Study: Customizing & Marketing Breakfast After the Bell
- Offering Free Breakfast to All Students
Acknowledgements:
Dining Guide for Meals in the Classroom was created with inspiration and support from many School Nutrition Association staff, board and members. A small group of school nutrition leaders were especially valuable in sharing their time, expertise and perspective:
- Lori Adkins, MS, SNS, Child Nutrition Consultant, Oakland Schools, Michigan
- Dan Ellnor, C.P.-F.S., BA, SNS, Assistant Director, Nutrition Service Center, Jefferson County Public Schools, Kentucky
- Dr. Robert S. Lewis, SNS, Chief Executive Officer, Santa Clarita Valley School Food Services Agency, California
- Karen Luna, Director, Nutrition Services, Santa Clara Unified School District, California
- Courtney Morabito, MBA, DTR, SNS, Supervisor of Operations, Student Dining Services, Cincinnati Public Schools, Ohio
- Kristin Morello, SNS, District Manager, Sodexo, Tewksbury, Massachusetts
- Jeanne Reilly, NDTR, SNS, Director of School Nutrition, Windham Raymond School Department, Maine
- Timikel Sharpe, MS, Executive Director of School Nutrition, Bibb County School District, Georgia
- Jessica Shelly, MBA, SNS, REHS, RS, Director of Student Dining Services, Cincinnati Public Schools, Ohio
This project was supported by the School Nutrition Foundation and Partners for Breakfast in the Classroom (Food Research and Action Center, National Association of Elementary School Principals Foundation, the NEA Foundation, and School Nutrition Foundation) with generous funding from the Walmart Foundation.
