Digital maps available for your smart phone help visitors find their way around U.S. Forest Service forests and grasslands.
USDA is in the solutions business. And now more than ever, we’re committed to working beside farmers, ranchers, rural businesses and partners to find innovative and collaborative solutions that meet the ever-evolving interests of the American people.
This week, as part of our USDA summer road trip, we’ll take you through a few of our signature advancements from recent years that help us to better serve your needs, including a series of mobile and web based applications that allow you to interact with USDA programs and services your way. Read more »
This image shows the Body Weight Planner results page for a sample user we can call #1Mom. #1Mom is trying to reach her goal weight of 138 pounds in 180 days (about 6 months). Based on her goal and the physical activity changes she specified, the Body Weight Planner calculated that she will need to eat 1,819 calories a day to reach her goal and 2,094 calories a day to maintain it after she reaches it (assuming she keeps up her physical activity changes). (Click to enlarge)
Many people want to do a better job managing their weight but aren’t sure how. Whether you’re trying to maintain your weight, lose weight, or gain weight it can be challenging to figure out how to get started.
USDA and the National Institutes of Health (NIH) teamed up to bring you a simple new tool that can help you set, reach, and maintain your goal. Using science-based technology, the NIH Body Weight Planner calculates how many calories you need to eat and how much exercise you need to achieve a goal weight within a specific time period. You set the goal and decide what timeframe makes sense for you. Read more »
Menu from the Kids’ “State Dinner” featured healthy, MyPlate-inspired recipes by talented kid-chefs.
Don’t let the name fool you; attending the Kids’ “State Dinner” at the White House is an exciting experience for both kids and adults alike. As a nutritionist with the USDA Center for Nutrition Policy and Promotion, I had the privilege of being both a judge and an attendee for the Healthy Lunchtime Challenge, a contest where young chefs-in-training practice creating their own MyPlate-inspired healthy recipes. The winners of this competition are in turn honored on July 10 with a special invitation to the White House for the Kids’ “State Dinner” and I joined these talented, young chefs for an unforgettable experience.
Kids and their guardians participated in a welcome reception prior to getting their picture taken with the First Lady. Excitement, and the sweet smell of fresh produce, was certainly in the air! However, it wasn’t just the recipes at the “State Dinner” that were inspired by MyPlate—even the centerpieces were created by using a variety of fruits and vegetables! Read more »
USDA’s new infographic depicts the public health importance of sodium reduction, and provides tips for school nutrition professionals on reducing the sodium content of school meals. (Click to enlarge)
Reducing sodium in school meals is an important part of a broader effort to scale back sodium intake for all Americans. To that end, our nation’s school nutrition professionals are actively working to lower the sodium content in our children’s meals during the school day. Many schools have already achieved USDA’s sodium targets, thanks to student feedback on menu planning, changes in recipes and products, and sharing best practices with their colleagues.
The benefits of reducing sodium are significant and supported by science, which indicates overconsumption can lead to heart disease and other chronic conditions. Through the What’s Shaking? sodium reduction initiative, USDA has teamed with our partners across the country to make a healthful difference for our nation’s children and for their futures. Read more »
New 10 Tips Resource, “Choosing Healthy Meals As You Get Older” infographic. (Click to enlarge)
Just in time for the 2015 White House Conference on Aging, the USDA Center for Nutrition Policy and Promotion and National Institute on Aging, part of the National Institutes of Health, are co-publishing a new resource, “Choosing Healthy Meals as You Get Older: 10 Healthy Eating Tips for People Age 65+” to provide practical advice about enjoying healthy meals no matter what your age. Our bodies change through our 60s, 70s, 80s, and beyond and making healthy food choices is a smart thing to do at any age!
As you get older, food is the best way to get nutrients you need. It’s important to find sensible, flexible ways to choose and prepare tasty meals. Eating is more enjoyable when you are with others, so try to make your meals a social event. There are many ways to make mealtimes pleasing. Read more »
WITS Chef Katie Cook and Chef Partner Henry Rinehart celebrate a WITS Cafe Day (special culinary demo and tasting days) with their students at PS145/West Prep Academy.
The following guest blog, part of our Cafeteria Stories series, highlights the work of Wellness in the Schools, a non-profit organization working on school nutrition in New York City. Organizations such as this can be a great resource for teachers and students in creating healthier school environments.
By Chef Greg Silverman, Managing Director, Wellness in the Schools
This year, as school came to a close, the kids at PS145/West Prep Academy in Manhattan’s Morningside Heights neighborhood were feeling healthier, more fit, and more focused, thanks to two programs offered through Wellness in the Schools (WITS), a non-profit organization dedicated to making public schools healthier places to learn and grow. The programs are through WITS Cook for Kids and Coach for Kids programs, chefs and coaches support school wellness by providing staff training in the cafeteria and recess yard, and helping schools to transition to healthier meals and more active play times. Read more »