In Celebration of Whole Grains Month and National Rice Month, check out these easy-to-prepare recipes from MyPlate. (Click to view a larger version)
Did you know September is Whole Grains Month and National Rice Month? To help you fit whole grains into your menu this week, MyPlate is sharing five, easy-to-prepare recipes with brown rice as the star ingredient.
Almost all Americans are not eating enough whole grains. At least half of your grains should be whole grains. Whole grains provide more vitamins and minerals than refined grains because they are made from the entire grain seed. Eating more whole grains is easy to do! Try these recipes featuring brown rice five different ways to add more whole grains to your recipe repertoire: Read more »
SNAP is a key component of America’s nutrition safety net, helping families in need get the nutrition they need.
The number of people participating in USDA’s Supplemental Nutrition Assistance Program (SNAP) has been declining now for several years from a high of nearly 48 million people back in 2013 to a little more than 43 million in June. That is a drop of about 4.4 million people. This downward trend is encouraging but should come as no surprise. SNAP is designed to respond to the economy by expanding and contracting based on economic conditions. As the economy continues to grow and recover from the recession, recent data shows household incomes beginning to rise. I’m confident that we’ll see these numbers shrink even more.
The best way to keep the numbers of SNAP participants on a downward trend is to connect recipients with opportunities to develop skills for in-demand jobs in their communities. Many Americans have gained employment but still do not have an income high enough to transition off the program. SNAP Employment and Training (E&T) programs can help individuals find jobs that allow working families to make ends meet without public assistance. Read more »
Cross-posted from the Let’s Move blog:
The annual Harvest Challenge, menu planning and cooking event for high school students, is an important example of how aspiring chefs get started and learn to create winning recipes.
This exciting contest, which is now going into its 8th year, challenges teams of high school students – including staff and chef mentors – to develop a creative, appetizing and visually appealing school lunch entrée and side dish while incorporating locally grown foods. At the same time, the entrée and side dish must comply with USDA National School Lunch nutrition standards and meet a budget of $1 per person per serving (entrée and side dish combined). “This is a fun and challenging event for our high school students that really enables them to appreciate the hard work that goes into school food programs,” says Ashlee Gabrielson, director of the Vernon County Farm to School Program in Wisconsin. Read more »
There are many ways Team Nutrition schools are involving students in the development of school meal menus and health promotion activities. These activities can help schools offer nutritious foods in a manner that appeals to children and can help students learn about nutrition and school foodservice. This guest blog highlights promising strategies for involving students in school meals through the use of School Lunch Advisory Councils. It also describes how Montana students are playing a role in helping their schools implement Smarter Lunchrooms techniques to reduce food waste and increase consumption of healthful foods.
Interested in implementing Smarter Lunchrooms techniques at your school? Get started with this free self-assessment checklist from the Cornell Center for Behavioral Economics in Child Nutrition Program. Team Nutrition provides nutrition education materials, training tools, and grants to assist schools in creating healthier environments. Learn more about Team Nutrition and how to become a Team Nutrition school at http://www.fns.usda.gov/tn/team-nutrition. Read more »
If you haven’t heard the buzz, the USDA Food and Nutrition Service’s expansion of the Team Up for School Nutrition Success initiative is in full swing, with 20 completed trainings and 14 more scheduled for 2016. Team Up offers a unique learning experience that enhances schools’ food service operations through training and peer-to-peer mentorship to school nutrition professionals looking to maintain a healthy environment and encourage strong student meal program participation.
What exactly happens at a Team Up training? Ever had an “a-ha” or a “why didn’t I think of that” moment when a friend shares a really great idea? Team Up is where “a-ha” moments are shared among school nutrition professionals and turned into action back via their school meals programs. Let’s break down a Team Up workshop to see how these “a-ha” moments transpire. Read more »
Venise LeGrande, a Greenbrier County resident, awaits processing of her D-SNAP application.
It was late July in Greenbrier County, W.Va., almost one month to the day since torrential rain and flooding struck most of the state. In response to the disaster, the U.S. Department of Agriculture Food and Nutrition Service approved the West Virginia Department of Health and Human Resources (DHHR) request to operate a Disaster Supplemental Nutrition Assistance Program (D-SNAP) in several of the most severely impacted counties, including Greenbrier. At several of the D-SNAP application sites throughout the state, dozens of DHHR staff prepared for what they anticipated to be a busy week of conducting interviews, determining eligibility, and issuing D-SNAP benefits to residents who lost food, income and property due to the flooding. Read more »