Fresh cut fruits and vegetables. Photo by Peggy Greb, USDA-ARS.
USDA’s National Agricultural Library (NAL) has launched a fascinating online collection of historical diet and nutrition publications issued by the U.S. Government. The Historical Dietary Guidance Digital Collection (HDGDC) combines more than 900 documents representing over 100 years of history. Through this digital collection, users can explore the evolution of American food, diet and nutrition, reflecting the most current science of the time. This unique resource is the first of its kind to offer comprehensive online access to historical government nutrition publications. Read more »
A students’ favorite: stir-fried ginger chicken with locally grown kale.
The things that make our country so great and special can be found in the diversity of the people, their ideas, and their culture. One of the ways culture is expressed is through the foods we eat. Our nation’s school meals should be no exception. More than 30 million children receive at least one nutritious meal every school day through the USDA’s National School Lunch and School Breakfast programs.
My commitment is to make sure these children have access to healthy, nutritious meals while they learn. The Healthy, Hunger-Free Kids Act (HHFKA) has helped raise the nutritional value of the foods our children eat with meal standards that promote health during the years most critical for growing kids. The meal standards have been developed to not only offer healthy meal options, but to allow schools the flexibility to prepare meals that are familiar to kids from culturally diverse backgrounds. 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 »
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 »
It is an exciting time for kids to get creative with nutrition! Last week, the top kid chefs from the 2015 Healthy Lunchtime Challenge were announced, and students across the country are Cooking up Change and getting connected to school food. The CheckOut MyPlate Video Search provided another opportunity for kids to showcase their creative thoughts and ideas about food and health.
The video search was created and implemented by a group of MyPlate National Strategic Partners to help educate and empower children to take healthy eating and physical activity into their own hands and bring it to life via video. Parents and teachers of kids ages 2-18 in three age groups: (2-10, 11-13, and 14-18) were challenged to create a 60 second video demonstrating a MyPlate inspired healthy eating message and a physical activity tip. Videos were accepted March 9 through April 30, 2015. The video search resulted in over 100 submissions featuring kids across America. From the videos submitted it was clear that food and physical activity can be a fun topic for kids. Read more »
A sample of plated dishes that were judged at the final round of judging for the 2015 Healthy Lunchtime Challenge. Photo Credit: Megan Smith and Chandler Ray, Dietetic Interns, University of Maryland Dietetic Internship program.
This spring, kids from across the country honed their culinary and nutrition skills to participate in the Healthy Lunchtime Challenge, and the wait is over to find out who received the top spot from each of the 50 states, four U.S. territories, and the District of Columbia. The winners of the 2015 Healthy Lunchtime Challenge have been announced on Let’s Move’s! website. Find out who the top kid chef is from your area and the recipe that secured them a seat at the White House for the Kids’ State Dinner with First Lady Michelle Obama.
On May 15th, the Center for Nutrition Policy and Promotion was pleased to take part in the judging of this year’s top two recipes from each area along with representatives from Let’s Move!, the Department of Education, Wholesome Wave Foundation, and most importantly – other kids, including previous winners of the Healthy Lunchtime Challenge and recent graduates from Share Our Strength’s Cooking Matters program. The judges met at the DC Convention Center to personally taste test each of the top dishes, 108 dishes in all! The dishes were prepared by DC Central Kitchen staff and were rated on a scale of 1-5 based on: nutritional value, taste, creativity, originality, affordability, and an essay accompanying the recipe. Kids were also encouraged to reference ChooseMyPlate.gov and incorporate foods from each of MyPlate’s five food groups in their entries. Read more »