Blog

Last Published: 12/03/2012
  • Marzo 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.
  • Febrero 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.
  • Febrero 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. 
  • Febrero 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.
  • Febrero 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.  
  • Febrero 3 2015
    American consumers are enjoying increasingly more opportunities to buy food directly from farmers and to patronize grocery stores and restaurants that offer local foods. Policymakers have taken notice, and as part of Congress’s FY14 Appropriations Bill, the House Agriculture Committee asked the Economic Research Service (ERS) to report on the scope of local and regional food systems and recent national trends.   
  • Enero 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.
  • Enero 21 2015
    School lunches have evolved since many of our childhood days to keep pace with new dietary guidelines and school meal patterns, but one food has been an enduring component: chicken. The popular protein graces the center of the plate in a variety of forms and flavors, and the new USDA Foods unseasoned chicken strip provides school nutrition professionals with a versatile and healthy option to add to their recipes. USDA develops new products for the National School Lunch Program (NSLP) based on feedback from states and school districts. 
  • Enero 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.
  • Enero 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.

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