Many of the quantity food service recipes found in the What’s Cooking? USDA Mixing Bowl have been taste-tested and student-approved!
This is the third installment of the What’s Cooking? Blog Series. In honor of the Let’s Move 5th Anniversary, and the commitment USDA shares with Let’s Move to promote healthy eating and access to healthy foods, this month-long series will highlight the various features of the What’s Cooking? USDA Mixing Bowl recipe website.
USDA Food, Nutrition, and Consumer Services is excited to have an interactive website that can help Child Nutrition professionals expand their portfolio of recipes. The newly released What’s Cooking? USDA Mixing Bowl Web site is a searchable database of recipes that can be used by school nutrition and child care center professionals in their foodservice operations.
The What’s Cooking? USDA Mixing Bowl includes more than 1,000 mouth-watering recipes that are scaled for large quantity foodservice. Most recipes for school nutrition yield 50 or 100 portions per recipe, while most recipes for child care centers yield 25 or 50 portions per recipe. So that these popular dishes can be shared with parents and prepared at home, many of these recipes are available in the household search with fewer portions per recipe. Read more »
A Harvest of Recipes with USDA Foods, a cookbook for the Food Distribution Program on Indian Reservations, is now available on the What’s Cooking? USDA Mixing Bowl website. All recipes are included in the searchable database.
This is the second installment of the What’s Cooking? Blog Series. In honor of the Let’s Move 5th Anniversary, and the commitment USDA shares with Let’s Move to promote healthy eating and access to healthy foods, this month-long series will highlight the various features of the What’s Cooking? USDA Mixing Bowl recipe website.
Family gatherings and potlucks are traditional places to be on the lookout for new recipes to add to your collection. With the recent launch of the What’s Cooking? USDA Mixing Bowl, you now have hundreds of additional contenders for dishes to grace your table. The new website features household recipes from the Food Distribution programs that serve food banks, soup kitchens, senior citizens, Indian Tribal Organizations, and disaster feeding organizations throughout the country. Read more »
On June 13, 2013, FNS staff participated in a Summer Food Service Program Kick-off event in Sacramento, CA.
It may be the middle of winter, but at USDA, we like to celebrate the success of our Summer Food Service Program (SFSP) all year long. Therefore, the Western Regional Office is thrilled to announce the winners and honorable mentions of the 2014 Summer Sunshine Awards. A total of eight organizations across the region received Sunshine Awards in 4 unique categories in recognition of their standout efforts in operating the SFSP. The programs impact in local communities depends on the hard work of state agencies, partnering organizations, local sites and sponsors. These awards only begin to show our appreciation for the dedication, innovation, and passion behind the respective organizations.
In the category of Strategies to Promote Nutrition and Wellness, California’s Riverside Unified School District was awarded the honor for employing innovative strategies by collaborating with local partners to provide nutrition education and physical activities at summer meal sites. The Boys and Girls Club of Ada County in Idaho was also awarded the distinction for their incorporation of fresh local produce into summer meals and offering opportunities for physical activity to children at their summer meal sites. Read more »
USDA’s new unseasoned chicken strip provides school chefs with versatile and healthy options.
School lunches have evolved since many of our childhood days to keep pace with new dietary guidelines and school meal patterns, but one food has been an enduring component: chicken. The popular protein graces the center of the plate in a variety of forms and flavors, and the new USDA Foods unseasoned chicken strip provides school nutrition professionals with a versatile and healthy option to add to their recipes. USDA develops new products for the National School Lunch Program (NSLP) based on feedback from states and school districts. Here’s a behind-the-scenes look at how chicken flies the coop from farms to a pilot program to cafeterias across the country.
Did you know that on any given day, USDA Foods comprise 15 to 20 percent of the value of food served on the lunch line, or that the School Year 2015 Foods Available List contains more than 200 options? For more than 70 years, USDA has provided states with 100 percent American grown food for school lunches to support the dual mission of strengthening our nutrition safety net and supporting American agriculture. The unseasoned, non-breaded chicken strip is just the latest contribution to a long history of providing nutritious foods for school meals. Read more »
New “USDA Dietary Reference Intakes (DRI) Calculator for Healthcare Professionals” app allows users to keep track of nutrient calculations and recommendations based on the DRI values.
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.
The USDA National Agricultural Library’s (NAL) Food and Nutrition Information Center (FNIC) today launched its mobile application, or “app,” which calculates Dietary Reference Intakes (DRIs). The “USDA Dietary Reference Intakes (DRI) Calculator for Healthcare Professionals” app allows users to keep track of nutrient calculations and recommendations that are based on the DRI values in a more convenient and user-friendly format. Through this new app, healthcare professionals can save time in the nutrition care process for patients and clients, while having access to credible nutrition guidance.
The National Academy of Science’s Institute of Medicine first developed the DRIs in the mid-1990s. DRIs are recommended amounts of each nutrient a healthy person should consume to prevent deficiency or harmful health effects. Initially presented in tables, this information allows healthcare professionals to use the DRIs to assess and plan diets for groups or individuals. For example, if you are a female between 19 and 50, your registered dietitian or doctor may recommend that you increase your dairy consumption to meet the 1,000mg/day calcium recommendation outlined in the DRIs. The DRIs are also used in policy-making such as setting calorie and sodium guidelines for healthy school lunches. Read more »
Reach your health goals with SuperTracker.
If you are like millions of Americans, thinking about New Year’s Resolutions makes your hands sweat. Don’t worry. USDA’s Center for Nutrition Policy and Promotion has got you covered.
Whether you want to lose weight, get more calcium in your diet, or increase your activity, SuperTracker is here to help. With these six steps, you’ll be well on your way to making your New Year’s Resolution a reality! Read more »