FNS Documents & Resources

Esta hoja de consejos fue diseñada para proporcionarles a los profesionales del servicio de alimentos de la escuela un resumen de las guías de Ofrecer versus Servir para el servicio de almuerzo.

Esta hoja de consejos fue diseñada para proporcionarles a los profesionales del servicio de alimentos de la escuela un resumen de las guías de Ofrecer versus Servir para el servicio de desayuno.

This tip sheet was designed for school foodservice professionals to provide an overview of Offer versus Serve guidance for breakfast meal service.

This tip sheet was designed for school foodservice professionals to provide an overview of Offer versus Serve guidance for lunch meal service.

In October 2019, FNS published a proposed rule entitled “Standardization of State Heating and Cooling Standard Utility Allowances.” This action modernizes the standard utility allowances used in calculating Supplemental Nutrition Assistance Program (SNAP) benefits in order to enhance program integrity and ensure equity among program participants.

This study develops standard methodologies that might be used to construct standard utility allowances, which are used by States as part of the SNAP eligibility and benefit determination.

The Food and Nutrition Act of 2008, as amended, limits the amount of resources that a household may have and still receive SNAP benefits. Resources can include, but are not limited to, cash and funds in checking or savings accounts.

The interim rule and this final rule implement three legislative requirements that affect the application and certification process for the WIC program.

The analysis conducted in this study builds on these two strands of the literature and uses three alternate definitions of breakfast: Consumption of any food or beverage. Breakfast intake of food energy greater than 10 percent of the Recommended Dietary Allowance (RDA). Consumption of foods from at least two of five main food groups and intake of food energy greater than 10 percent of the RDA.