Secondary menu

Blog

Last Published: 12/03/2012
  • September 28 2016
    Did you know September is Whole Grains Month and National Rice Month? To help you fit whole grains into your menu this week, MyPlate is sharing five, easy-to-prepare recipes with brown rice as the star ingredient.
  • September 27 2016
    The number of people participating in USDA’s Supplemental Nutrition Assistance Program (SNAP) has been declining now for several years from a high of nearly 48 million people back in 2013 to a little more than 43 million in June. That is a drop of about 4.4 million people.
  • September 26 2016
    The annual Harvest Challenge, menu planning and cooking event for high school students, is an important example of how aspiring chefs get started and learn to create winning recipes. This exciting contest, which is now going into its 8th year, challenges teams of high school students – including staff and chef mentors – to develop a creative, appetizing and visually appealing school lunch entrée and side dish while incorporating locally grown foods.
  • September 22 2016
    There are many ways Team Nutrition schools are involving students in the development of school meal menus and health promotion activities.  These activities can help schools offer nutritious foods in a manner that appeals to children and can help students learn about nutrition and school foodservice. 
  • September 21 2016
    If you haven’t heard the buzz, the USDA Food and Nutrition Service’s expansion of the Team Up for School Nutrition Success  initiative is in full swing. Team Up offers a unique learning experience that enhances schools’ food service operations through training and peer-to-peer mentorship to school nutrition professionals looking to maintain a healthy environment and encourage strong student meal program participation.
  • September 19 2016
    The start of the school year is a great time to get high school students thinking about the nutrition and physical activity choices they make. USDA’s Center for Nutrition Policy and Promotion and Team Nutrition have a variety of resources available to support high school educators as they guide students on their path to good health.
  • September 16 2016
    It was late July in Greenbrier County, W.Va., almost one month to the day since torrential rain and flooding struck most of the state.  In response to the disaster, the  USDA Food and Nutrition Service approved the West Virginia Department of Health and Human Resources request to operate a Disaster Supplemental Nutrition Assistance Programin several of the most severely impacted counties, including Greenbrier.  
  • September 13 2016
    Incidents described as “thousand year storms and floods” and “the worst U.S. disaster since Hurricane Sandy” claimed the lives of more than 58 people in Louisiana, West Virginia and South Carolina over the last year.  These disasters often remind us of the devastating impacts that families and their communities face after they strike.
  • September 13 2016
    From the west coast to New England, rural communities across the country are implementing community food systems’ strategies. The projects are bringing more local food into school meals, promoting healthy eating habits and expanding markets for American farmers and producers.
  • September 8 2016
    As students head back to school many school nutrition programs across Massachusetts are continuing to use Smarter Lunchrooms strategies gained through their participation in a USDA Team Nutrition grant. The research-based Smarter Lunchrooms Movement, established at the Cornell Center for Behavioral Economics in Child Nutrition Program, focuses on creating sustainable lunchrooms that make the healthy choice, the easy choice for students.

Pages