Last Published: 12/03/2012
  • Abril 15 2015
    By Elizabeth Rahavi, Outreach and Social Media, Center for Nutrition Policy and Promotion -- Calling all budding chefs! Do you like to cook and make healthy food for your friends and family? If so, you might be able to show off your skills and creativity to the First Lady of the United States and your peers from across the country. Learn more about how you can represent your state at the Kids’ “State Dinner” at the White House this summer.
  • Abril 10 2015
    By Scott Elliott, National Institute of Food and Agriculture -- Educators from all 50 states, the District of Columbia, and five U.S. territories recently met in Arlington, Virginia to discuss local implementation of the Expanded Food and Nutrition Education Program (EFNEP), one of the nation’s largest nutrition education programs.
  • Abril 3 2015
    By Jimmy Nguyen, Food and Nutrition Service -- Sometimes Mother Nature and hard work come together to produce a bountiful harvest on the farm.  But what if the grocery store, distributor, or processor that the farmer sells to can’t handle any excess?  Or, what if a percentage of the crop turns out too big, too small, or oddly shaped and no one will buy it?  Organizations across the country are working with farmers to get this wholesome produce to people who need it.
  • Abril 2 2015
    By Kelly Flynn, National Institute of Food and Agriculture -- Childhood obesity has more than doubled in children and quadrupled in adolescents over the past 30 years, leading to increased risks for cardiovascular disease, diabetes, and breathing problems. Researchers from the University of Maine have developed the 4-H iCook project to tackle this issue in the home. The program encourages families to cook, eat, and exercise together while improving culinary skills and increasing physical activity
  • Marzo 31 2015
    By Rosalie Bliss, Agricultural Research Service -- Even if you’re not among the 68 percent of U.S. adults who are overweight or obese, many consumers are striving to get a leg up on their nutritional health. Some of the simplest government facts can inspire consumers to better nutrition. 
  • Marzo 30 2015
     By Sasha Bard, MS, RD, Nutritionist, USDA Center for Nutrition Policy and Promotion -- MyPlate can be used to teach students of all ages about healthy eating. Start early and introduce preschoolers to fruits and vegetables through garden-themed nutrition education using the Grow It, Try It, Like It! Nutrition Education Kit. Elementary school teachers can integrate nutrition education into other subjects including Math, Science, English Language Arts, and Health with Serving Up MyPlate: A Yummy Curriculum
  • Marzo 27 2015
    By Amanda Heitkamp, Public Affairs Specialist, Food and Nutrition Service -- Schools are successfully serving more nutritious meals to America’s students, and healthier meals mean healthier kids. USDA is constantly working to do everything we can to support school nutrition professionals as they work to provide kids the nutrition they need to learn and develop into healthy adults.
  • Marzo 24 2015
    By Tom Vilsack, Secretary of Agriculture; Arne Duncan, Secretary of Education and Sylvia Burwell, Secretary of Health and Human Services -- Every parent has dreams for their child. We want them to grow up strong and healthy. We tell them to dream big and work hard so that they can be anything they want to be. We want them to take the world by storm.  
  • Marzo 23 2015
    By Tricia L. Psota, PhD, RDN, Nutritionist, USDA Center for Nutrition Policy and Promotion -- There are many ways to engage a community in healthy eating! Create a community garden, start a cooking club, offer nutrition classes . . . the list goes on and on. During National Nutrition Month® and throughout the year, find a variety of ways to lead your community into a healthier future with MyPlate.
  • Marzo 23 2015
    Cross-posted from the White House Council of Economic Advisers blog -- Last year, the President directed Vice President Biden to lead a review of federal job training programs in order to identify and implement steps to make these programs more “job-driven” and responsive to the needs of employers. The idea was that — even as the economy continues to recover, with more open jobs than at any point since 2001 — we need to do more to make sure that we are giving workers the skills they need to compete for those jobs.