The recipes on What’s Cooking? USDA Mixing Bowl offer nutrition information to help you choose dishes for you and your family.
This is the first installment of the What’s Cooking? Blog Series. In honor of the Let’s Move 5th Anniversary, and the commitment USDA shares with Let’s Move to promote healthy eating and access to healthy foods, this month-long series will highlight the various features of the What’s Cooking? USDA Mixing Bowl recipe website.
Did you know that one of the easiest ways to eat healthfully is to cook at home? When you cook at home, you can often make better choices about what and how much you eat and drink. Cooking can also be a fun activity and a way for you to spend time with family and friends.
If you don’t usually cook, start gradually. Make it a goal to cook once a week and work up to cooking more frequently. First, you’ll need to plan your meal and purchase ingredients that you do not already have on hand. Planning ahead can also help you make better food choices. Read more »
Feeding students healthy, tasty and nutritious school meals can be a challenge. Just ask any one of the thousands of school nutrition professionals who carry out the National School Lunch Program and School Breakfast Program. They have to balance menu planning following nutrition standards, financial management, and inventory management, all while making meals that will be enjoyed by students – not always an easy audience. It is a testament to their dedication that over 90 percent of America’s schools have now implemented the improved standards found in the Healthy Hungry Free Kids Act of 2010.
USDA is working hard to find ways to continue to support their efforts. One way we are doing that is a new program that we recently piloted in Mississippi that provides free training through a partnership with the National Food Service Management Institute (NFSMI). The Team Up For School Nutrition Success Training (Team Up) is tailored to schools and covers topics like menu planning, financial management, procurement, meal presentation and appeal, as well as youth engagement tactics, and strategies to reduce plate waste.
Another partner in this initiative is First Lady Michelle Obama. Mrs. Obama is grateful for the hard work being done in our country’s school cafeterias, but also recognizes that some may need a little help. When she heard about our initiative, she took the time to make a video to not only thank and encourage the dedicated school food service professional around the country, but to encourage them to take advantage of Team Up. Hear with the First Lady had to say about Team Up:
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 »
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 »