Healthy Eating Index scores range from 0 to 100 and are a measure of diet quality used to assess how well a set of foods aligns with the Dietary Guidelines for Americans. A higher score is ideal. The FDPIR Food Package scores an 84. This is higher than the average U.S. diet, which scores a 59.
Check out this database to access vendor-specific product information for all direct delivered USDA Foods for the National School Lunch Program.
The FNS Food Safety division develops education, instruction and technical assistance resources for individuals working in federally funded nutrition assistance programs such as the NSLP, SBP, CACFP, and SFSP. Many of these resources are created in partnership with the Institute of Child Nutrition.
This page includes information for vendors who may be interested in bidding on open infant formula state agency rebate contracts. Information on guidance and regulations is included, as well as any contracts open for bids.
Guidance, resources, best practices, and training for CACFP operators to support them in providing healthy, balanced meals and snacks to the children and adults they serve.
Answers to some of the frequently asked questions about how TEFAP can support cultural and religious practices around food, particularly those serving kosher and halal observant communities.
These publications provide considerations, tips, best practices and sample menus for child nutrition operators who wish to distribute multiple meals at one time.
The USDA Agricultural Marketing Service (AMS) will discontinue the requirement for vendors to use high security seals to secure USDA Foods deliveries as of July 1, 2023.
This factsheet explains how USDA Foods support the Dietary Guidelines for Americans and the school meal pattern requirements to make it easier for schools to prepare healthy meals using local foods.
This webinar provided state agencies and school districts instructions on how to navigate the USDA Foods Database to access vendor-specific product information, including nutrients, allergens, ingredients and certifications.