Region 8 Child Nutrition & Adult Feeding Programs

Contact Information:

Deneen Carter

Child Nutrition Specialist


Lydia Going

Child Nutrition Specialist


Pat Boykin

Child Nutrition Secretary


Brenda Simpson

Child & Adult Care Food Program/Summer Food Service Program Specialist


Region 8 ESC’s Child Nutrition Program provides school districts, as well as Child and Adult Day Care Food Programs with a comprehensive range of technical services designed to assist our contracting entities to meet federal, state and local program requirements under the direction of the United States Department of Agriculture and Texas Department of Agriculture.

Through Region 8 ESC’s Child Nutrition Program the districts and staff in Region 8 are provided the latest information from the Texas Department of Agriculture, technical assistance, and professional development.

Region 8 ESC child nutrition staff provides technical assistance to National School Lunch and Breakfast Program and Child and Adult Food Programs participants in preparation for Administrative Review, training during the school year and also offers summer workshops for administrative and campus child nutrition personnel. Technical assistance efforts may be supported by on-site visits, telephone calls, faxes, emails, etc.

Region 8 workshops cover many areas, included but not limited to, Financial Reports, Healthier US School Challenge, Community Eligibility guidance, Food Production Records, Scratch Cooking, Famer to School and Farm to School.

Through our workshops, your staff will receive information that will strengthen their knowledge to help assist with the districts program performance of the contracting entity.

Services We Offer

The School Nutrition Program staff at ESC-08 is available to assist all entities

  • Technical Assistance for Administrative Reviews, off-site and on-site
  • Professional Development to meet Professional Standards
  • Corrective Action Plan Support
  • Director’s Roundtable
  • Summer Conference
  • Manager’s Academy
  • Food Production Records and the Food Buying Guide
  • Culinary Skills Training
  • Recipe Development and Evaluation
  • Meal Appeal and Presentation
  • Hazardous Analysis Critical Control Point
  • Healthier US School Challenge
  • Managing Food Allergies in School Nutrition
  • Wellness
  • Marketing
  • Seamless Summer Option and Summer Food Service Program
  • Fundamentals of USDA Foods
  • Counting and Claiming
  • Eligibility Guidance--Verification
  • Meal Patterns/Offer vs. Serve
  • Financial and Inventory Management
  • ServSafe Manager’s Certification
  • ServSafe Food Handler’s Training
  • Program Management
  • Food Production Records
  • Kitchen Math
  • Menu Planning
  • Fundamentals of United States Department of Agriculture Foods for National School Lunch Program
  • National School Breakfast Program
  • Procuring Local Foods
  • Farm Fresh Introduction
  • Selling Your Products to Schools
  • Smart Snacks
  • Farm Fresh Initiative: Garden-Based Learning
  • Farm Fresh Initiative: Local Products Challenge
  • Computer Skills
  • Direct Certification/Direct Verification
  • Community Eligibility
  • Menu Module
  • Community Eligibility Provision
  • Provision 2