Secondary menu


Last Published: 12/03/2012
  • 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. 
  • January 7 2015
    Beginning in August, food banks across the country competed to see who could sign up the most food donors to the U.S. Food Waste Challenge. From among the 200 food banks in the Feeding America network, the champion is City Harvest in New York City  by signing up 114 donors to the Challenge. City Harvest will meet with USDA Secretary Tom Vilsack and will be awarded tickets to attend either an NBA or NHL game in Washington. Since 2011, MSE has recovered and donated 7,377 pounds of food from its events to D.C. Central Kitchen, which translates to approximately 5,600 meals.
  • December 22 2014
    By Dr. Janey Thornton, Deputy Undersecretary for the USDA Food Nutrition and Consumer Services -- 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. 
  • December 1 2014
    By Kate Wobbekind, Program Coordinator, Office of Food and Nutrition Services, District of Columbia -- The need to serve healthy meals to the 47,000 students in the District of Columbia Public Schools (DCPS) is not just a requirement but an opportunity. Eight out of 10 students in our schools are eligible to receive free and reduced priced meals through the National School Lunch, and all of our students receive free breakfast through the School Breakfast Programs thanks to the D.C. Healthy Schools Act of 2010. 
  • November 20 2014
    By Jessica Shahin, Associate Administrator for SNAP -- SNAP continues to serve as the first line of defense against hunger in the United States. Half a century ago, President Lyndon B. Johnson signed the Food Stamp Act of 1964, making the Food Stamp Program (FSP), which at the time was a series of pilot projects, permanent. Despite the post-World War II economic boom felt by many Americans, some rural and urban areas of the country experienced extreme poverty as well as limited access to nutritious, affordable food.