Celebratory events in recognition of National Farm to School Month are taking place across the country, and in many forms! Here in the Northeast, the Maine Department of Education chose to develop and execute their first ever Maine Harvest Lunch Week Menu Contest.
Schools were invited to submit a menu from a meal that was served to students during the designated Maine Harvest Lunch Week in late September. The theme this year was “Dig In to Local School Meals,” and participating schools and districts did just that! Schools incorporated local items across the lunch tray in creative and appetizing ways. The menu and photos of students’ trays were submitted to the department to be considered in the contest. Stephanie Stambach coordinated the effort and said that she saw it as one way “to promote the use of local foods in our schools… and to recognize schools for the work they are currently doing with Farm to School.” Read more »
New moms participate in a group discussion with WIC counselor.
Birthdays are truly special occasions, celebrating a milestone of achievement. This week, USDA’s Special Supplemental Nutrition Program for Women, Infants and Children (better known as WIC) celebrates the program’s 40th anniversary, highlighting four decades of helping improve the lives of millions of infants and children across America.
Since the first WIC clinic opened in Pineville, Ky., back in 1974, the program now provides services through almost 1,900 local agencies in all 50 states, 34 Tribal Organizations, the District of Columbia, American Samoa, the Commonwealth of the Northern Mariana Islands, Guam, Puerto Rico and the Virgin Islands. Read more »
Through the CIA Healthy Kids initiative, the Culinary Institute of America (CIA) works to provide culinary strategies and resources to school foodservice professionals, to help them continue serving tasty, appealing, nutritious food to our nation's children. Photo Credit: The Culinary Institute of America.
In today’s post, Amy Myrdal Miller describes an array of activities being implemented by the Culinary Institute of America (CIA), as part of their broad commitment to child nutrition. I have had the opportunity to participate in some of the CIA’s school nutrition events over the past few years and can attest to the quality of presentations and excitement of the audience. Read more »
Thanks to the Healthy, Hunger-Free Kids Act of 2010, students across America are being served meals with more fruits, vegetables, whole-grains, lean protein and low-fat dairy. Parents can send their kids to school knowing that the healthy habits they teach at home are being reinforced at school, with breakfast and lunch menus that provide more of the foods we should eat, and less of the foods that we should avoid.
Parents, teachers, school nutrition professionals, communities, and policy makers are working hard to make sure that school environments support a healthier next generation. Read more »
Recent studies indicate that obesity rates among young children are finally starting to decline.
USDA believes in giving children a foundation for life-long health through access to healthy food and quality nutrition education. So, that’s why we are encouraged by a couple of recent studies that indicate that the rates of obesity among young children are declining. One study, published in the Journal of the American Medical Association, found that rates of obesity among young children ages 2-5 years have declined in the last decade, while another found that obesity is declining in low-income preschoolers in 19 states. These results suggest that we are making progress in our efforts to improve the health of our next generation! These findings were noted by Dr. Bill Dietz, former Director of CDC’s Division of Nutrition, Physical Activity, and Obesity during his presentation at the 3rd meeting of the 2015 Dietary Guidelines Advisory Committee on March 14, 2014.
Efforts to turn the tide of obesity, both within the Federal government and in communities across the country, are having an impact in the preschool population. The USDA’s Food, Nutrition, and Consumer Services programs are an important part of these efforts. Through the Healthy Hunger Free Kids Act, USDA is making critical changes to the foods available to children – even the picky eaters. Read more »
The Mediterranean Quinoa Salad won second place in the grains category. Photo by Jeanne S., Lauren M., Jeanne G. and Rodney P. from Bellingham Public Schools, Bellingham, MA.
For much of the nation, the long winter has presented a great opportunity to gather in the kitchen and cook up a new dish with the family. In the spirit of National Nutrition Month, USDA has recently released new cookbooks that feature 30 delicious, kid-approved recipes. The offerings represent the top picks from the Recipes for Healthy Kids Competition where teams of students, teachers, community members and chefs competed to create dishes that could be incorporated into school lunch menus.
Inspired by the First Lady’s Let’s Move! initiative, the Competition kicked off on September 7, 2010 at the start of the school year. The Competition supported historic improvements made to school meals made possible by the Healthy Hunger-Free Kids Act of 2010 and the aggressive goals set by the White House for the HealthierUS School Challenge (HUSSC). Read more »