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Category: Food and Nutrition

Think Nutrition as High School Students Return to School

SuperTracker Lesson Plans for High School graphic

SuperTracker Lesson Plans for High School graphic

The start of the school year is a great time to get high school students thinking about the nutrition and physical activity choices they make. USDA’s Center for Nutrition Policy and Promotion (CNPP) and Team Nutrition have a variety of resources available to support high school educators as they guide students on their path to good health.

SuperTracker Lesson Plans for High School Students

CNPP has just released updated SuperTracker Nutrition Lesson Plans for High School Students. This free nutrition education resource for teachers, schools, and health educators helps students grades 9-12 learn how to build a healthy diet using MyPlate and SuperTracker, an interactive food and physical activity tracking tool. Originally released in 2014, the lesson plans have been updated to reflect the 2015-2020 Dietary Guidelines for Americans, and two new lessons have been added. Read more »

Local Foods in Schools Bring Rural Communities Together

Cortez Middle School students sampling produce

Cortez Middle School students sampling produce from the garden.

From the west coast to New England, rural communities across the country are implementing community food systems’ strategies. The projects are bringing more local food into school meals, promoting healthy eating habits and expanding markets for American farmers and producers.

The USDA Farm to School Grant Program is proud to support these efforts. Over the past four years, approximately four out of ten schools impacted by the program are in rural communities. We look forward to supporting similar projects in the future and are currently accepting applications for Fiscal Year (FY) 2017 funding. Visit our grant opportunities page for more information.

To celebrate the release of the FY 2017 RFA, we are highlighting two projects that are having a big impact in their communities. Read more »

USDA Graded Cage-Free Eggs: All They’re Cracked Up To Be

Certified Egg Facts infographic

AMS verifies cage-free claims for shell eggs by visiting the farms twice each year to ensure that the eggs are in fact coming from a cage-free flock. (Click to view a larger version)

When it comes to purchasing eggs, consumers have interests that go well beyond what they see in the carton.  For many buyers, where that egg came from and how it was produced are just as important as the finished product.  Organic, locally produced, cage-free, and free range are just a few of the marketing claims consumers will find on the carton, as producers try to communicate the attributes of their product.  To provide additional assurance to their customers of the validity of marketing claims, shell egg producers often enlist the services of USDA’s Agricultural Marketing Service (AMS).

In recent months, a long list of large volume food buyers – including restaurants, grocers, distributors and more – have announced they will transition to sourcing eggs and egg products only from cage-free production systems.  You can learn more about this trend in a recent USDA Blog post.  Many shell egg suppliers have already found a way to assure customers that products marketed as cage-free are indeed sourced from such systems: when USDA Graded eggs are also identified as cage-free, they must undergo a review process to verify the claim is truthful. Read more »

The Year of the Flood

Psylia King providing application information

Psylia King provides needed application information for D-SNAP benefits in Washington Parish, La.

Incidents described as “thousand year storms and floods” and “the worst U.S. disaster since Hurricane Sandy” claimed the lives of more than 58 people in Louisiana, West Virginia and South Carolina over the last year.  These disasters often remind us of the devastating impacts that families and their communities face after they strike.

After emergency life saving operations, food and shelter assistance are the most important priorities with which emergency managers must contend.  It was during these times that the U.S. Department of Agriculture’s Food and Nutrition Service (FNS) responded to 22 incidents by providing needed nutrition assistance.  More than half of these disasters involved severe and widespread flooding, including the most recent floods that affected residents in 22 parishes in and around Baton Rouge, Louisiana. Read more »

Kenyan Credits McGovern-Dole Program for Changing His Life

Peter Mumo of Kenya meets with Amy Harding, deputy director of the FAS Food Assistance Division

Peter Mumo of Kenya meets with Amy Harding, deputy director of the FAS Food Assistance Division, in Washington. Photo credit: Steve Taravella, United Nations World Food Program

As a young boy in eastern Kenya, Peter Mumo faced a life of poverty, hunger and illness. That is until he started receiving school meals at the age of nine through the USDA McGovern–Dole International Food for Education and Child Nutrition Program. After that, his life turned around. He started to gain weight, his health improved and he began doing well in school.

And now, at age 28, he is in Des Moines, Iowa, to take part in a six-week business and entrepreneurship training program hosted by Drake University as part of the Mandela Washington Fellowship. The Fellowship is the flagship program of the Obama Administration’s Young African Leaders Initiative that empowers young people through academic coursework, leadership training and networking. Read more »

Chefs Move to Schools! How to Put on a Junior Chef Competition

Cross-posted from the Let’s Move blog:

Student culinary competitions are becoming a fun and popular learning tool utilized by many schools throughout the country to engage students in creating healthy, appealing meals. These events encourage students to eat more nutritious foods, as well as give students a voice about foods in schools, showcase school nutrition programs and stimulate interest in local agriculture.

To simplify the planning process and assist schools that may be interested in hosting a student cooking competition, the Institute of Child Nutrition, in conjunction with the USDA Food and Nutrition Service, has developed the Chefs Move to Schools: Junior Chef Competition toolkit. Customizable based on the needs of the school, the toolkit includes how-to information as well as sample rules, forms, and guidelines for planning and pulling off a culinary competition at school. Read more »