FNS Documents & Resources

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.

Congress passed a law in late 2022 to help SNAP participants who are victims of card skimming, cloning and other similar methods. To implement this new law, states are working quickly to develop and implement processes to help people whose SNAP benefits were stolen seek and obtain relief. FNS will list plans on this page as they are approved

FNS is working closely with our state and federal partners, SNAP retailers, EBT processors, and other industry experts to protect SNAP benefits and combat SNAP fraud.

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 monitors SNAP-authorized retailers and transaction data and investigates potential concerns as illustrated in this SNAP infographic highlighting retailer compliance.

This fact sheet outlines a number of additional resources for those seeking to directly purchase or raise food products for school nutrition programs.

"Food Safety Frequently Asked Questions: The Food Safety Modernization Act and its Impact on Farm to School Activities": This document includes common questions related to food safety when purchasing locally grown and raised food products directly from producers as well as food safety considerations for edible campus gardens.

Infographic explaining improper payments in the SNAP program.

This fact sheet reviews school farms spanning acres in Minnesota, indoor tower gardens in Vermont, raised beds in New York City, aquaponic systems in the Virgin Islands, and native food gardens in tribal communities.

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.