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 »
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 »
Feeding students healthy, tasty and nutritious school meals can be a challenge. Just ask any one of the thousands of school nutrition professionals who carry out the National School Lunch Program and School Breakfast Program. They have to balance menu planning following nutrition standards, financial management, and inventory management, all while making meals that will be enjoyed by students – not always an easy audience. It is a testament to their dedication that over 90 percent of America’s schools have now implemented the improved standards found in the Healthy Hungry Free Kids Act of 2010.
USDA is working hard to find ways to continue to support their efforts. One way we are doing that is a new program that we recently piloted in Mississippi that provides free training through a partnership with the National Food Service Management Institute (NFSMI). The Team Up For School Nutrition Success Training (Team Up) is tailored to schools and covers topics like menu planning, financial management, procurement, meal presentation and appeal, as well as youth engagement tactics, and strategies to reduce plate waste.
Another partner in this initiative is First Lady Michelle Obama. Mrs. Obama is grateful for the hard work being done in our country’s school cafeterias, but also recognizes that some may need a little help. When she heard about our initiative, she took the time to make a video to not only thank and encourage the dedicated school food service professional around the country, but to encourage them to take advantage of Team Up. Hear with the First Lady had to say about Team Up: