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Posts tagged: FNS

Chef Leverages USDA Team Nutrition Grant to Develop Healthy Menus for Students

Chef Brenda with foodservice staff

Chef Brenda works with foodservice staff to assemble her breakfast burrito recipe during the chef designed school taste testing.

The following guest blog highlights the important work of Chef Brenda Thompson, RDN (Registered Dietitian Nutritionist).  Thanks to a USDA Team Nutrition grant, she developed recipes for the Chef Designed School Lunch cookbook.  Chef Brenda is currently working with the Idaho State Department on the final stages of her second book, Chef Designed School Breakfast, which will be published online at the end of this year.

By Chef Brenda Thompson, RDN

As an advocate for school foodservice staff, I am committed to being a resource—both in getting the word out about the nutrition goals schools are achieving daily and in helping kitchen staff be more efficient and have fun at their jobs.

In conjunction with these goals, I am often presented with opportunities to provide support for schools in meeting the standards set forth in the Healthy Hunger Free Kids Act of 2010. Since I enjoy marketing healthy foods to kids and encouraging them to try new things, these opportunities are a great privilege. Read more »

How MyPlate Inspired One California Student to Make a Difference on her College Campus

MyPlate On Campus Ambassadors at California State University, San Bernardino (CSUSB) host nutrition events for other students on their campus.

MyPlate On Campus Ambassadors at California State University, San Bernardino (CSUSB) host nutrition events for other students on their campus.

We love hearing success stories from our MyPlate On Campus Ambassadors! Over 3,450 students, representing all 50 states, have signed on to take part in the MyPlate On Campus initiative, USDA’s effort to promote healthy eating on college campuses nationwide through peer-to-peer education. Read below about how one group of passionate students is helping to spread the MyPlate message. Also, be sure to check out what MyPlate On Campus Ambassadors have been up to at Rutgers University and University of North Carolina Wilmington.

Guest post by Sitoya Mansell, MPH, CHES President, Residential Nutrition Wellness Program, and Gena Alltizer, President, CSUSB Nutrition Student Association

After becoming a MyPlate On Campus Ambassador in 2013, California State University, San Bernardino (CSUSB) student and Nutrition and Food Sciences major Sitoya Mansell was inspired to create a nutrition program for students on her campus.  Coming to college is a major transition for many students, and Sitoya saw the need to guide students in making healthy choices in their newly independent lives.  With the assistance of the DPD Director of Nutrition and Food Sciences and the Office of Residential Living, a nutrition education program called the Residential Nutrition Wellness Program (RNWP) was created for students living in campus housing and dormitories. Read more »

New USDA Survey Examines Where We Shop for Groceries and How We Get There

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 USDA’s rich science and research portfolio.

We’ve long recognized that what we eat affects our health. But distances to stores offering healthy and affordable foods—as well as travel modes—can play a role in what gets purchased and consumed. Are the poor at a disadvantage when it comes to getting to a grocery store? How do shoppers—poor and not poor—travel to their main grocery store and how far do they travel to get there?

A new survey funded by USDA’s Economic Research Service (ERS) and Food and Nutrition Service is ideally suited to answer these questions. The National Household Food Acquisition and Purchase Survey (FoodAPS) collected information from a national sample of 4,826 households between April 2012 and January 2013 about where they shop for food and other unique, comprehensive data about household food purchases and acquisitions. FoodAPS is unique because it sampled a relatively large number of households that participate in USDA’s Supplemental Nutrition Assistance Program (SNAP), as well as nonparticipant households from three income levels. Read more »

USDA Team Nutrition Grants Promote Healthier Meals for Our Nation’s Schoolchildren

Schools are successfully serving more nutritious meals to America’s students, and healthier meals mean healthier kids. USDA is constantly working to do everything we can to support school nutrition professionals as they work to provide kids the nutrition they need to learn and develop into healthy adults. To further assist schools, USDA announced the availability of up to $5.5 million in Team Nutrition training grants for states for Fiscal Year (FY) 2015. These grants focus on the implementation of Smarter Lunchrooms – an innovative strategy using behavioral economics to encourage healthy eating in the cafeteria – as well as the healthier meal standards, HealthierUS School Challenge (HUSSC), USDA Foods, nutrition education, and wellness activities in schools and child care institutions. To apply for the grants, state agencies should visit www.grants.gov.

Here are some examples of how Team Nutrition grants have helped schools in the past: Read more »

Child and Adult Care Food Program Reaches Far and Wide

USDA programs like CACFP help improve access to food and healthful diets for millions of Americans.

USDA programs like CACFP help improve access to food and healthful diets for millions of Americans.

During National Nutrition Month, we’re excited to highlight the many ways federal nutrition assistance programs benefit vulnerable Americans.

At USDA’s Food and Nutrition Service, we often get the chance to discuss how WIC and our school lunch and breakfast programs boost the nutritional lives of millions.  But did you know that each day our Child and Adult Care Food Program (CACFP) provides over 3.3 million children and 120,000 adults nutritious meals and snacks that contribute to their wellness, healthy growth and development? Read more »

A Student’s View: Healthier School, Brighter Future

Fresh vegetable cups prepared for the National School Lunch Program at Washington-Lee High School in Arlington, Virginia, on Wednesday, October 19, 2011. USDA Photo by Bob Nichols.

Fresh vegetable cups prepared for the National School Lunch Program at Washington-Lee High School in Arlington, Virginia, on Wednesday, October 19, 2011. USDA Photo by Bob Nichols.

The following guest blog from a Nebraska high school student is part of our Cafeteria Stories series, highlighting healthy meals in schools and the impact of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank these students, parents, teachers, and school nutrition professionals for sharing their stories!

By Morgan Ryan, student, Firth, Nebraska

When I started my sophomore year at Norris High School in Firth, Nebraska, I was unhealthy and both my self-confidence and grades suffered as a result. I averaged C’s in most of my classes and pretty much kept to myself at school. Read more »