FNS Documents & Resources (Compact View)

Date	FNS Document#	Title
03/27/2024		Advancing Food and Nutrition Security with MyPlate
11/27/2023		Healthy Meals Incentives for Schools
09/13/2023	FNS-969	Halal Foods in TEFAP
09/13/2023		Supporting Kosher and Halal-Observant Communities Through TEFAP
08/17/2023		USDA Dietary Patterns
08/10/2023		Procurement and Storage Strategies for Kosher Observant TEFAP Participants
06/23/2023		Nutrition Education and Local Food Access Dashboard
06/15/2023		Supporting Kosher and Halal Communities Through TEFAP FAQs
03/15/2023		Overview of USDA Resources to Support Emergency Feeding Programs
02/16/2023		Comment Request: Understanding the Relationship Between Poverty, Well-Being, and Food Security
02/14/2023		Reaching Those in Need: Estimates of USDA's SNAP Program Participation Rates in 2019
01/18/2023		Q&As FDPIR Self-Determination Demonstration Project Round 2
10/12/2022		Comment Request- Understanding the Relationship Between Poverty, Well-Being and Food Security
09/29/2022		Leveraging the White House Conference to Promote and Elevate Nutrition Security: The Role of the USDA Food and Nutrition Service
04/04/2022		Reasons for Underredemption of the WIC Cash-Value Benefit
03/17/2022		USDA Actions on Nutrition Security
10/13/2016		2015 USDA Food Patterns Resource: Recommended amounts in comparison to usual intake distributions: Oils
10/13/2016		2015 USDA Food Patterns Resource: Recommended amounts in comparison to usual intake distributions: Protein Foods, Seafood
10/13/2016		2015 USDA Food Patterns Resource: Recommended amounts in comparison to usual intake distributions: Dairy
10/13/2016		2015 USDA Food Patterns Resource: Recommended amounts in comparison to usual intake distributions: Whole Grains, Refined Grains
10/13/2016		2015 USDA Food Patterns Resource: Recommended amounts in comparison to usual intake distributions: Fruit
10/13/2016		2015 USDA Food Patterns Resource: Recommended amounts in comparison to usual intake distributions: Total Vegetables, Dark Green Vegetables, Red and Orange Vegetables, Starchy Vegetables, Other Vegetables, and Beans and Peas