Purpose/Objectives: The purpose of this investigation was to complete a formal evaluation of a project that provided specialized training for school nutrition (SN) administrators and managers on meeting children's special dietary needs in the school setting. Methods: The training was provided as part of the "Eating Good and Moving Like We Should" nutrition education program. Two experts in special food and nutrition needs delivered the training. Each four-hour session used a blend of lecture and problem solving activities. The training materials, "Meeting Special Food and Nutrition Needs of Students in the School Setting", were published by the National Food Service Management Institute. Multiple evaluation strategies were used: pre- and post-training learning assessments, end-of-seminar session reaction evaluations, and a follow-up survey to assess implementation of the training concepts for those attending the two training sessions (N = 42). Results: Data show that the training, "Meeting Special Food and Nutrition Needs of Students in the School Setting," was effective in increasing participants' knowledge of various aspects of the federal regulations, as well as specifics of several special needs conditions. The results of the evaluation show the training was delivered in a meaningful manner that met the learning needs of participants. Participants' overall reactions to the training were very positive. Participants reported they were able to apply the information presented in the training to the school setting. Applications to Child Nutrition Professionals: The training focused on a critical issue facing SN personnel and was of particular benefit for the population of the region represented in the training. Training, delivered by content experts in a timely manner, is not only practical, but is important to ensure SN personnel are prepared to meet students' nutrition needs. The evaluation results support offering the training to other SN administrators and mars to increase the behavioral knowledge related to providing for the special dietary needs of students with and without disabilities. (Contains 3 tables.)