FNS Documents & Resources

USDA’s approach to tackling food and nutrition insecurity emphasizes equity to ensure our efforts serve all populations.

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.

At this time, only certain states are operating with online purchasing capabilities. FNS is working with other states interested in expanding online purchasing. 

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. 

This memorandum provides information to assist state agencies in preventing approval of multiple sites offering meal services at the same time to the same population of children in the Summer Food Service Program. 

Since FY 2022, FNS has awarded over $9 million in grants to 37 State agencies to support WIC FMNP eSolutions.

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.

FNS hosted a webinar to provide state agencies and food banks with information about how TEFAP can support cultural and religious practices around food, particularly those serving kosher and halal observant communities. The webinar featured panelists from state agencies and food banks who have successfully implemented processes to serve these specific communities.