USDA Team Nutrition grants support initiatives designed to improve children’s lifelong eating habits.
The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals dedicated to making the healthy choice the easy choice at schools across the country. We thank them for sharing their stories! To learn more about FNS nutrition assistance efforts, follow us on Twitter at twitter.com/usdanutrition
By Stewart Eidel, School and Community Nutrition Programs, Maryland State Department of Education
USDA Team Nutrition Grants support initiatives designed to improve children’s lifelong eating habits. Thanks to this funding, and by incorporating the Dietary Guidelines for Americans and with recipes from the Food and Nutrition Service Team Nutrition website, Maryland’s State Department of Education School and Community Nutrition Programs, where I work, developed new training for our school food service professionals called “Culinary Boot Camps.” Read more »
UNCW Peer Educator and MyPlate On Campus Ambassador, Jessica Jones, teaches a fellow Seahawk about healthy eating using food models and the MyPlate icon.
As a registered dietitian, I’m a big proponent of nutrition education for kids and adults alike. MyPlate On Campus, USDA’s initiative that promotes healthy eating on college campuses through peer-to-peer education, is a unique effort to reach young adults during a key life stage. The program now boasts over 2,300 MyPlate On Campus Ambassadors who inspire and promote healthy food habits at universities and colleges nationwide. Read below about how one North Carolina campus brings MyPlate to life for their students:
Guest post by Courtney Simmons, MS, RDN, CSSD, LDN, Campus Dietitian, and Jessica Jones, Peer Educator, Health Promotion, University of North Carolina Wilmington
College – a time of transition, not only in an academic sense, but also in a personal “taking charge of your own health” sense. Most first year students are thinking about all the choices they get to make without guardian oversight, including their food choices! They can now choose what and when to eat and drink for themselves. Mom and Dad are no longer telling them to “stop with the junk food,” “clean the plate,” or “eat their veggies”. Although this seems like the ultimate dream come true and the bells of freedom are ringing, students without the knowledge and skills to make healthy food choices may not be getting all the nutrients their bodies need to stay healthy! Read more »
The Healthy Eating Index logo.
This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA’s rich science and research portfolio.
Have you ever heard of the Healthy Eating Index? The Healthy Eating Index (HEI) measures the quality of Americans’ food choices. At USDA we use the HEI to see how closely Americans are following the Dietary Guidelines for Americans and MyPlate. The HEI assigns scores to diets on a scale in which the maximum score of 100 indicates that the diet meets all Dietary Guidelines recommendations. The HEI shows us that the diets of most Americans could use some improvement. For example, HEI scores for 2007-08 averaged about 53.5 points out of 100 points, and these scores have not changed substantially since 2001-02. Using the HEI we can also compare how food choices and overall diet quality differ among males and females and in certain age groups, such as HEI scores for children and adolescents.
The HEI includes 12 components, each of which measures one aspect of dietary quality. These components represent all of the key Dietary Guidelines food choice recommendations. Nine of the components focus on the types of foods that Americans should eat more of, such as fruits, vegetables, dairy, and whole grains. Three components focus on foods or nutrients that are over consumed and Americans should eat less of, including refined grains, sodium, and calories from solid fats and added sugars (empty calories). Read more »
Everyone wants to save money at the grocery store, especially those on a tight budget. The new Healthy Eating on a Budget section of ChooseMyPlate.gov empowers cost-conscious consumers to make healthy choices with insightful information about meal planning, smart shopping ideas, and creating healthy meals with simple ingredients. Web-based trends indicate that consumers continue to look for information about how to make better eating decisions with limited resources. Healthy Eating on a Budget offers a step-by-step game plan to help families save money and make nutritious meals at home.
Recent scores from the USDA Healthy Eating Index indicate that Americans can struggle to meet recommendations from the Dietary Guidelines for Americans. Most of us need to increase our intake of whole fruit, dark-green and orange vegetables, whole grains, and fat-free or low-fat dairy. Cost is often considered a barrier to eating healthier and the new resource will help consumers overcome this perception. Read more »
Hummus and Pita Bread, Sunflower butter string cheese and fruit, Turkey and cheese sandwiches prepared for the National School Lunch Program at Washington-Lee High School in Arlington, Virginia.
As many schools wind down for the year, USDA is gearing up for exciting new improvements designed to make the 2014-2015 school year even healthier for our nation’s future leaders. It’s a commitment rooted in the Healthy, Hunger-Free Kids Act of 2010. In that legislation, USDA is directed to update the school meals to reflect the latest Dietary Guidelines for Americans.
The new school meal requirements are intended to ensure children get the nutrition they need for academic performance and overall health. That’s a mission USDA takes seriously. Feeding kids, and feeding them well, can be a challenge. I understand that as a former school nutrition director, mother, and now grandmother. Plus, we know that change, in general, can be difficult. That is why we are working closely with schools to make sure the transition to the updated standards runs as smoothly as possible. We are listening to what school nutritional professionals, teachers, parents and students are telling us. These partners are the heart and soul of the school community and we have provided flexibilities based on their important feedback. Read more »
USDA and HHS are in the process of developing dietary guidelines for infants and children under two years old, based on the latest in nutrition science.
Good nutrition is vital to optimal infant and toddler growth, development, and health. The importance of this age group has been emphasized by First Lady Michelle Obama, who said that “If our kids get into the habit of getting up and playing, if their palates warm up to veggies at an early age, and if they’re not glued to a TV screen all day, they’re on their way to healthy habits for life.” So, making sure that even the youngest infants and toddlers are on the road to a healthy life is critical, and having national dietary guidance for infants and children from birth to 24 months can help make this happen.
The Dietary Guidelines for Americans (DGA) provides sound advice for making food and physical activity choices that promote good health and a healthy weight, and help prevent disease for Americans, including Americans at increased risk of chronic disease. The DGA has traditionally focused on adults and children 2 years of age and older. Infants and toddlers from birth to 24 months of age have not been a focus in previous versions of the DGA because of their unique nutritional needs, eating patterns, and developmental stages. Read more »