Secondary menu

Blog

Last Published: 12/03/2012
  • March 3 2015
    By  Cheryl Jackson Lewis, Director, Nutrition Promotion and Technical Assistance Division, FNS --  USDA 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.
  • March 3 2015
    Attention nutrition educators helping Americans make healthy and budget-friendly choices—this edition of the What’s Cooking? Blog Series is for you!  If you haven’t already heard, the Supplemental Nutrition Assistance Program (SNAP) recipes have a new home on the U.S. Department of Agriculture’s What’s Cooking? USDA Mixing Bowl web site.
  • February 18 2015
    By Lindsay Walle, USDA Food and Nutrition Service, Food Distribution Division -- 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.
  • February 9 2015
    By Kevin Concannon, Undersecretary for Food, Nutrition, and Consumer Services -- This month, nearly 1.4 million women, infants and children in California have greater access to the healthy foods provided through the state’s Women Infants and Children (WIC) Program. In 2012, USDA notified the California Department of Public Health that it must continue a self-imposed moratorium on the authorization of stores to accept WIC. 
  • February 4 2015
    By Shelley Maniscalco, MPH, RD, Director, Center for Nutrition Policy and Promotion -- Did you know that one of the easiest ways to eat healthfully is to cook at home? When you cook at home, you can often make better choices about what and how much you eat and drink. Cooking can also be a fun activity and a way for you to spend time with family and friends.
  • February 3 2015
    Minutes before the National Football League (NFL) teams of Super Bowl XLIX took the field, a middle school student from Orlando, Fla., had the honor of handing the game ball to an NFL official for the kickoff. But Bobby did much more than hand off that football. As this year’s NFL Play 60 “Super Kid,” the 12-year-old boy helped to inspire students across America to exercise daily and eat healthier foods.  
  • January 23 2015
    It may be the middle of winter, but we like to celebrate the success of our Summer Food Service Program all year long. The Western Regional Office is thrilled to announce the winners of the 2014 Summer Sunshine Awards. Eight organizations received awards in 4 categories in recognition of their efforts in operating the SFSP. The program's 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.
  • January 20 2015
    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.
  • January 15 2015
    By Stewart Eidel, School and Community Nutrition Programs, Maryland State Department of Education -- USDA Team Nutrition Grants support initiatives designed to improve children’s lifelong eating habits. Thanks to this funding, and by incorporating the Dietary Guidelines for Americans and with recipes from the Food and Nutrition Service Team Nutrition website, Maryland’s State Department of Education School and Community Nutrition Programs, where I work, developed new training for our school food service professionals called “Culinary Boot Camps.
  • January 13 2015
    By Holly Godwin, South Carolina Farm to Institution Program Director -- During the 2013-2014 academic school year, 20 District Five schools of Lexington and Richland Counties (South Carolina) participated in the Supreme Chicken project.  This included all 12 elementary schools, four middle schools, and four high schools. In compliance with USDA’s National School Lunch Program nutritional sodium and grain standards, the Supreme Chicken Pilot Program features three different locally sourced chicken sandwiches and chicken nuggets to students as a meal option. 

Pages