Cafeteria Connections Training Resources

Cafeteria Connections Training Resources

The Cafeteria Connections training series is designed for food service staff serving meals through Child Nutrition Programs. The training modules provide a foundation in the concepts of choice architecture, and how to apply it to food service operations, with the goal of increasing student selection of fruits, vegetables, and other healthy foods.

Training formats:

Small group training: Developed for site-based training of staff in short sessions during or after duty hours. Can be implemented in informal settings (e.g., cafeteria tables, break room) with limited use of technology. Materials rely heavily on discussion and handouts. Visuals are provided as pdfs.

Training materials are organized into modules. Each module contains the following in a single pdf file: Presenter’s Guide (the “lesson plan”), participant handouts, visual aids (if applicable). Access the modules in their suggested order below:

1. Planning and Implementing Tastings
2. Choice Architecture and Cafeteria Connections
3. Cafeteria Connections Guiding Principles
4. Promoting Fruits and Vegetables with Cafeteria Connections
5. Promoting Target Foods through Creative Naming and Signage
6. Verbal Prompting and Role Modeling
7. What Happens Next?

Video training: Seven professionally produced training videos are available to support training. Videos can be accessed at go.umd.edu/cafeteria-connections-videos.

Videos can be disseminated at the site- or district-level for employees to watch asynchronously, ideally supported by on-site support for implementation following training. Videos can also be used during in-person training to introduce core content, followed by discussion or additional hands-on activities included in the small group training modules.

Large group/district-wide training: PowerPoint slide decks are available to help facilitate large group training sessions, though the original training materials should be reviewed prior to delivering training.

1. Tastings 101
2. Cafeteria Connections: Small Changes to Increase Fruit and Vegetable Selection (combines elements of modules 2-6 listed above)