Over 3.3 million children are served meals and snacks daily through the US Department of Agriculture's Child and Adult Care Food Program (CACFP). Child care foodservice staff often have minimal training in nutrition or food preparation, and nutrition professionals report a need for healthier and more varied child care menus, more appealing food presentation, and less reliance on ready-to-serve foods high in fat, sugar, and sodium. To meet these needs, a US Department of Agriculture Team Nutrition Training Grant was awarded to the Indiana Department of Education to partner with Purdue University to implement training for child care foodservice staff on planning and preparing meals and snacks to comply with the Dietary Guidelines for Americans. The resulting RECIPE for Growing Healthy Children program was developed to educate child care staff in creating an environment that promotes quality meals and snacks, nutrition education, and positive role modeling to support lifelong healthy beliefs and behaviors. (author abstract)