The USDA Center for Nutrition Policy and Promotion launched a new initiative this past March, MyPlate On Campus, to help spread healthy eating messages to young adults during their college years. MyPlate On Campus is a unique program that encourages students to improve their own eating and physical activity habits as well as promote healthy eating to their peers. Most college students are emerging out on their own for the first time and perhaps vulnerable to the busy days of assignments, eating on-the-go, and making their own food decisions. MyPlate On Campus provides students around the country with the tools to communicate the messages supporting the 2010 Dietary Guidelines for Americans to their campus community. Students who are interested in promoting health and wellness are invited to sign up as a MyPlate On Campus Ambassador and become a member of the USDA/CNPP Nutrition Communicators Network. Read more »
Tenderness is one of the most significant factors affecting the overall consumer acceptance of beef cuts. Although the U.S. Department of Agriculture (USDA) Beef Quality Grading program is a useful tool in predicting overall consumer acceptance of beef, other factors besides those assessed by the USDA Quality Grading System affect beef tenderness. In other words, beef that may not grade to the highest USDA Quality Grade (USDA Select or Choice vs. USDA Prime) may in fact be rated just as tender by consumers. Similarly, certain cuts of beef, no matter how high their USDA Quality Grade, may not be as tender for some consumers.
To address these issues and provide consumers with a more useful purchasing tool, USDA’s Agricultural Marketing Service (AMS) worked with academia and industry to develop an accurate system to determine when consumers perceive beef cuts to be either tender or very tender. Based on an objective scale, the system ensures that specific beef cuts consistently meet these established thresholds. Thanks to the collaborative efforts between AMS and these groups, approved beef processors can now market products as USDA-Certified Tender or Very Tender through product labeling, advertisements, and promotions. Read more »
This blog is part of a series from the U.S. Forest Service on its wildland firefighting program to increase awareness about when and how the agency suppresses fires, to provide insights into the lives of those fighting fires, and to explain some of the cutting-edge research underway on fire behavior. Check back to the USDA Blog during the 2013 wildfire season for new information. Additional resources are available at www.fs.fed.us/wildlandfire/.
The U.S. Forest Service has managed wildland fire for more than 100 years. As the world’s premiere wildland fire organization, the agency provides critically needed resources and expertise to protect at-risk communities. From ‘boots on the ground,’ to airtanker drops overhead, to groundbreaking research in the lab, Forest Service personnel around the country are ready to answer the call of duty.
The Forest Service launched a new wildland fire website with insightful information to help you learn about all these Forest Service activities from before, during and after a wildland fire. You’ll read about how the Forest Service feeds its firefighters, how they live while in fire camp and about the state-of-the-art technology they use while protecting natural resources and communities. Read more »
Back-to-school is an exciting time of year that provides new opportunities for teaching and learning. The USDA Center for Nutrition Policy and Promotion offers great nutrition resources for young children, parents, and educators for this upcoming school year. ChooseMyPlate.gov now features MyPlate Kids’ Place, a new section of the website designed for children between the ages of 8 and 12 years old. MyPlate Kids’ Place offers fun resources for kids, such as games, videos, and songs, that encourage them to make better food and physical activity choices throughout the school year. In addition, resources for parents and educators are available to engage their children and students in “teachable moments” that will influence their food decisions. Read more »