Expand all

Healthy Food Choices in Schools

CFCWR Intern Training

The purpose of the CFCWR Intern Training program is to provide participants with an interdisciplinary perspective of food equity in the United States and increase their understanding and competency about this issue. This program was developed and is administered by the USDA-funded Center for Food Conservation and Waste Reduction. 

Curriculum Outline: 
The training program is a weekly online synchronous class (~1 1/2 to 2 hours) for 9 weeks plus a post-training research project. The 9-weeks include an orientation in week 1 and recap in week 9 with the following topics weeks 2 to 7:
1. Sustainable U.S. Food System
2. Food security and social determinants of health
3. Nutrition, Disease, and Health Disparities
4. Food Equity
5. Food Waste and Conservation
6. Community organizations involved in food equity
7. Policies related to food equity
Additionally, participants will engage in a post-training research project related to household food waste or other food equity topic to earn their certificate.  

Expectations: 
Participants will be expected to complete weekly pre-readings, participate in Q&A during the Zoom meeting based on the weekly topics, complete a weekly reflection based on the week's topic, complete pre- and post-program and weekly session surveys, 

Prerequisites: 
Participants must apply to the program and be selected by the program's administrator to participate. to apply, please contact Karen Byrd, at ksbyrd@purdue.edu .

CFCWR Intern Training FL/MD

The purpose of the CFCWR Intern Training program is to provide participants with an interdisciplinary perspective of food equity in the United States and increase their understanding and competency about this issue. This program was developed and is administered by the USDA-funded Center for Food Conservation and Waste Reduction. 

Curriculum Outline: 
The training program is a weekly online synchronous class (~1 1/2 to 2 hours) for 9 weeks plus a post-training research project. The 9-weeks include an orientation in week 1 and recap in week 9 with the following topics weeks 2 to 7:
1. Sustainable U.S. Food System
2. Food security and social determinants of health
3. Nutrition, Disease, and Health Disparities
4. Citizen Science
5. Food Waste and Conservation
6. Community organizations involved in food systems
7. Policies related to food systems
Additionally, participants will engage in a post-training research project related to household food waste or other food equity topic to earn their certificate.  

Expectations: 
Participants will be expected to complete weekly pre-readings, participate in Q&A during the Zoom meeting based on the weekly topics, complete a weekly reflection based on the week's topic, complete pre- and post-program and weekly session surveys, 

Prerequisites: 
Participants must apply to the program and be selected by the program's administrator to participate. to apply, please contact Karen Byrd, at ksbyrd@purdue.edu .

Cottage Food Law

This training fulfills the need for the accredited food safety training required in LB 304, part of the Nebraska Pure Food Act.  This course is specific to Nebraska’s laws and may not reflect those in other states or countries.

This training has been endorsed by: The Nebraska Department of Agriculture and The Douglas County (Nebraska, United States) Health Department.

CSU Food Safety 101

Pilot online course for select Colorado high schools, as part of the CSU Ag Upskilling program. This course is made available by a grant from Zoma Labs support of the SyncUp Colorado program. 

Email Deana.Namuth-Covert@colostate.edu for access key code and course instructions. 

 

FCS Occasional Quantity Cooks Training for OSU external volunteers

Ohio State University Extension Occasional Quantity Cooks training helps extension volunteers prepare as they plan for, prepare and deliver food for a one-time event in their county. Participants take the pre-test before they begin the program and then take the post-test at the end. A certificate of completion is generated to give to their County Educator/supervisor as verification that they have completed the training.

Fish and Family: Cooking and Eating Trout with Your Child

This is a video-based series course. Through watching and following along with the videos, viewers will increase their knowledge about nutritional value of trout and food safety guidelines. Viewers will gain skills to engage with their children in the kitchen and at mealtime. Viewers will gain cooking skills related to cooking trout and increase confidence in their abilities to cook trout.

Food Preservation 101

This course includes lessons on preserving food by drying, freezing, pressure canning, and water bath canning various foods.


Healthy Eating on a Budget

Welcome to this is interactive on-line certificate course!  The 8 sessions will be guided by a licensed, registered Nutritionist.  The course is designed to create Nutrition Ambassadors who promote healthy eating.  Learn how to improve recipes to make them healthier.  The materials, the Instructor, and other participants will help address issues that prevent healthy eating.  Cooking Demonstrations are included.  Recipes can be accessed in advance so that you may gather your  ingredients and cook along with the Instructor.  You will need to email the Instructor to gain access to the Webex meetings.


La ley de comida casera (Cottage Food Law SPANISH)

Esta capacitación cumple con la necesidad de tener entrenamiento acreditado de seguridad alimentaria según LB 262 (2024), como parte de la Ley de Alimentos Puros de Nebraska.  Este curso aborda las leyes específicas de Nebraska y entonces quizás no refleje las leyes de otros estados o países.  

Esta capacitación está respaldada por el Departamento de Agricultura de Nebraska, el Departamento de Salud del Condado de Douglas (Nebraska) y el Departamento de Salud de Lincoln y el Condado de Lancaster (Nebraska).

    El costo de este curso de $25.


    Ley De Comida Casera 2025-27

    Esta capacitación cumple con la necesidad de tener entrenamiento acreditado de seguridad alimentaria según LB 262 (2024), como parte de la Ley de Alimentos Puros de Nebraska.  Este curso aborda las leyes específicas de Nebraska y entonces quizás no refleje las leyes de otros estados o países.  

    Esta capacitación está respaldada por el Departamento de Agricultura de Nebraska, el Departamento de Salud del Condado de Douglas (Nebraska) y el Departamento de Salud de Lincoln y el Condado de Lancaster (Nebraska).

      El costo de este curso de $25.


      Master Wellness Volunteer Training

      The audience for this course is:

      By taking this course, students will learn:

      For more information or to enroll please contact: 

      NOURISH from NDSU Extension

      Learn how to use food and exercise to prevent disease and promote health.

      Preserve@Home

      In this Preserve@Home course, participants will be introduced to food safety and food preservation science, gain an understanding of the principles and science behind foodborne illnesses and food preservation methods and be able to apply these principles to safely preserve food by methods of boiling water canning, pressure canning, pickling, freezing and drying. 

      The next class will start in June

      For more information, contact Laura Sant, University of Idaho Extension, at lsant@uidaho.edu

       

      Washington State 4-H Food Preservation Training