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Last Published: 12/03/2012
  • August 25 2015
    By Janna Raudenbush, Public Affairs Specialist, FNS -- What’s shaking in USDA’s school meals programs?  Delicious and nutritious food, that’s what!  Healthy food does not have to be bland or boring. So what can you do this school year to “spice” things up and take school meals to the next level?
  • August 25 2015
    By Food and Nutrition Information Center Staff -- USDA’s National Agricultural Library has launched a fascinating online collection of historical diet and nutrition publications issued by the U.S. Government. 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.
  • August 24 2015
    By Whitney Rick, Agricultural Marketing Service -- Meet Jack, a sixth-grader who is eager to become a school nutrition and fitness game changer. He is one of nearly 20,000 student ambassadors with Fuel Up to Play 60 (FUTP 60), a program launched by the National Dairy Council and National Football League in collaboration with USDA. FUTP 60 empowers youth like Jack to improve nutrition and physical activity at their schools and in their communities.
  • August 20 2015
    Guest Blog by Tom Adam, Spout Springs School of Enrichment -- Those of us who work in schools know that the lunch line is not the only place where kids get their calories at school. That’s why we were pleased to see the USDA Smart Snacks in School standards go into effect last summer, which applied to food and beverages sold outside of the school meals program, including in-school fundraisers.
  • August 19 2015
    By Dr. Katie Wilson, Deputy Under Secretary, FNCS -- 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.
  • August 19 2015
    By Janna Raudenbush, Public Affairs Specialist, FNS -- Every day, millions of students across the U.S. walk into school with stomachs growling because they haven’t had enough to eat either that morning or the night before and eagerly anticipate getting a school breakfast.  For many students, school meals are not a luxury or a backup in case they forget to pack a meal; they are a lifeline.
  • August 18 2015
    By Dr. Melissa R. Bailey, Associate Deputy Administrator, AMS Fruit and Vegetable Program -- Sometimes the right blend can change your perception. One of our industry research and promotion programs is remixing school meal items to help change students’ preconceptions and get them to eat healthy foods.
  • August 18 2015
    Guest Blog by Thomas J. Smith, Archdiocese of New York – Department of Education -- The primary mission of The Child Nutrition Program, at the Archdiocese of New York-Department of Education, is to ensure that healthy and nutritious meals are provided to our most needy students. Over 20,000 meals are served on a daily basis.
  • August 17 2015
    By Katie Wilson, Deputy Undersecretary, FNCS -- It’s hard to believe the start of the school year is right around the corner. It feels like just yesterday the final bell rang, and students exchanged their pens and pencils for swim trunks and sunglasses. But it’s time for students, teachers and other school staff to get ready for the year ahead, and that includes school nutrition professionals who will soon be tasked with serving healthy school meals to over 30 million students nationwide.
  • August 14 2015
    By Katherine Belcher, Kentucky USDA Rural Development -- Kids in bright summer play clothes come running with smiles and laughter as the white cargo van rolls to a stop near a playground and the rear doors swing open. No, it’s not the ice cream truck. It is something better – the lunch ladies from Kentucky Communities Economic Opportunity Council (KCEOC) Community Action Center delivering bagged lunches filled with fruit, sandwiches, juice and milk.

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