FNS Documents & Resources

Antes de comer, piense que y cuanto va a servir en el plato, taz6n o vaso.

Before you eat, think about what and how much food goes on your plate or in your cup or bowl.

Evidence shows positive impact of SNAP-Ed in fiscal year 2022. 

This notice invites the general public and other public agencies to comment on this proposed revision to the currently approved information collection for the Supplemental Nutrition Assistance Program (SNAP) form FNS–889, “SNAP Education (SNAP-Ed) Connection Resource Sharing Form.” 

The USDA Foods Nutrition Education Resource Library provides program-specific, nutrition education resources for FDPIR administering agencies.

States annually update Standard Utility Allowances (SUAs) to reflect changes in utility costs. When determining a household’s eligibility, states consider a household’s total shelter costs, including the cost of utilities. Since actual utility costs are often hard to determine, states can use SUAs, which are standard amounts that represent low-income household utility costs in the state or local area. SUAs may be used in lieu of the household's actual costs when determining eligibility and benefit amount.

This gallery contains handouts such as infographics, brochures, and factsheets on a variety of nutrition education topics developed by the National Council on Aging, U.S. Department of Health and Human Services, and U.S. Department of Agriculture. 

This gallery features links to outside organizations that provide programming, funding, or resources specifically tailored to ITOs. These organizations often link to additional resources and can be a source to help identify partners for future nutrition-related projects or initiatives.

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.