The Serving Students with Special Needs course covers these topics:

• Description of common medical conditions resulting in students’ special dietary needs, the symptoms of these conditions, and the basic principles for managing them.
• The requirements of federal laws related to serving students with special needs.
• Participants will identify the team members involved in management of special dietary needs in schools and the role of each member.
• Participants will describe the specific school foodservice responsibilities regarding serving students with special dietary needs.
• Participants will be able to state the federal requirements regarding making milk substitutions in the school meal programs.
• Participants will be able to understand the recommendations for using the Medical Plan of Care form.
• Participants will engage in an activity to apply the information learned in this course in some real-life, practical situations.
•  Participants will  be able to identify resources related to accommodating students with special dietary needs in the school nutrition programs.

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