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- Section Two:
- Learn what are the key factors to consider when drawing up your
- In this segment, when to use, we will briefly go over when and how
- Crediting” is the process used to determine how specific foods count towards
- This training covers the
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Recorded October 15, 2013. NSLP Menu Planning Menu planning NSLP Take away tips on how to adapt your Summer Foodservice Program
This Learning Module will provide staff at early learning facilities an overview of how to
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