Fresh fruits and vegetables in a high school cafeteria.
The Team Nutrition Training Grants are awarded as part of USDA’s Team Nutrition initiative, which provides resources, training, and nutrition education lessons for schools and child care providers. And this year marks the 20th anniversary of the Team Nutrition initiative. Wisconsin Team Nutrition has used the funding to build out their healthy cooking contest for the states’ middle and high school students.
By Kelly Williams, RDN, CD, and Alicia Dill, RDN, CD, CDE; Wisconsin Department of Public Instruction, School Nutrition Team
Thanks to funding from a USDA Team Nutrition Training Grant, Wisconsin Team Nutrition has been able to expand its interactive cooking contest, Whipping Up Wellness, Wisconsin Student Chef Competition. Now in its third year, this popular contest combines the excitement of competition with the principles of healthy eating, while creating an engaging opportunity for nutrition education. Read more »
As part of their wellness training, CDE educated 111 participants on local school wellness policies and how to include students in their wellness activities.
The following guest blog describes how one state education department used a USDA Team Nutrition grant to develop training to help schools implement programs that promote student wellness and to meet updated meal standards.
By Heather Hauswirth, RD, Program Specialist, Office of School Nutrition, Colorado Department of Education
In September 2014, our office, the Colorado Department of Education Office of School Nutrition, was awarded a Team Nutrition Training Grant from the USDA Food and Nutrition Service to implement statewide school wellness training. Read more »
Andover High School's school meal staff serving up samples of their nutritious and delicious foods.
This guest blog showcases the success story of a school food service director in an upper-class suburb of Boston. The director discusses some of the creative methods her school meal program uses to boost participation and, thereby, promote health and nutrition in their district.
By Gail Koutroubas, School Food Service Director in Andover, MA
For 10 years, I’ve been a school food service director at Andover School District in Massachusetts. My district of 5,900 students lies in an upper-class suburb of Boston. The median income is approximately $140,000 with just 7 percent of students qualifying for free or reduced-priced lunch. Read more »
Teams share menu planning alternatives during training.
Over the past year, USDA’s Food and Nutrition Service partnered with the Institute for Child Nutrition (ICN) to host seven regional workshops called Team Up for School Nutrition Success. The two day, face-to-face workshops used a research-based mentorship model to educate and empower school nutrition professionals around the country. Each training was tailored to the specific needs of that region. Topics included everything from menu planning to financial management and meal presentation. Participants shared challenges and solutions, identified program strengths, and developed action plans for implementing their new ideas.
Thanks to the Team Up for School Nutrition Success training, the participants reported they can now: Read more »
Baked parmesan fish, butternut squash with black beans, honey lemon chicken… No, these aren’t items on a high-end restaurant menu. They’re delicious dishes being offered in America’s school lunchrooms! This National School Lunch Week, we’re celebrating school meal programs around the country and renewed efforts to provide nutritious and appetizing meals featuring more fruits and vegetables and whole grains with less calories, sodium, and trans fats. As a result of school nutrition professionals’ hard work, our kids’ meals are healthier than ever before. And USDA research confirms that children who participate in the National School Lunch Program are more likely to consume fruits, vegetables, milk, and other important components of a healthy diet than their peers. Read more »
Food service staff at a Delaware high school serves up a local lunch, including kale from the school farm.
Along with brilliantly colored hard squash, crisp apples, and hearty greens, October ushers in National Farm to School Month, a time to raise awareness about and celebrate the impact of farm to school programs on children, producers, and communities. Since 2012, I have directed USDA’s Farm to School Program, guiding the work of a small but enthusiastic team at the Food and Nutrition Service (FNS). Each October, we have more to celebrate: more USDA funds awarded to schools, agencies, and organizations to advance these programs; more money ending up in the pockets of local producers; more school gardens in which students can learn and grow; and more healthful school meals that feature local foods.
A new report, announced by Agriculture Secretary Vilsack earlier this month, helps quantify our celebration. An analysis of grant-making over the last three years reveals that USDA has awarded $15.1 million through 221 grants in 49 states, the District of Columbia, and the U.S. Virgin Islands. Fifty percent of funded projects included expanding healthy menu options offered in the cafeteria; 46 percent included training for food service staff about menu planning, meal preparation, and cooking with local and regional foods; and 65 percent included nutrition education activities. These funds have helped 12,300 schools improve nutritious meal options made with local ingredients for 6.9 million students, while expanding market opportunities for family farmers and ranchers in their communities. Read more »