This guidance provides resources that state agencies may use when considering next steps and set forth instructions for submitting state plan amendments that involve operational changes such as electronic solution proposals and/or WIC FMNP waiver requests.
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.
This memorandum provides updated guidance on crediting tofu and soy yogurt products in the Child and Adult Care Food Program and extends previous guidance on crediting tofu and soy yogurt products to the Summer Food Service Program, as well as to the infant meal pattern in the Child and Adult Care Food Program.
USDA Foods from Farm to Plate e-letters feature resources, news, and best practices, rotating our monthly focus between a trio of program-specific e-letters.
References for user roles, status codes, material codes and reports, and business partners and relationships are provided to understand how WBSCM data connects with business operations.
Use a food thermometer to check for the safe minimum internal temperature.
Use the CSFP State and Local Agency Order Planning Tool for the CSFP Food Package.
The USDA Foods Nutrition Education Resource Library provides program-specific, nutrition education resources for FDPIR administering agencies.
The Nondiscrimination Statement (NDS) is for use by state and local agencies and their subrecipients for all FNS programs.
The appropriate “And Justice for All” poster is to be prominently displayed in all offices where there is a USDA presence and where it may be read by customers.