USDA Blog » Initial Launch of the Team Up for School Nutrition Success Training Program

Posted by Dr. Janey Thornton, Deputy Undersecretary for the USDA Food Nutrition and Consumer Services, on December 22, 2014 at 2:13 PM

Feeding students healthy, tasty and nutritious school meals can be a challenge.  Just ask any one of the thousands of school nutrition professionals who carry out the National School Lunch Program and School Breakfast Program.  They have to balance menu planning following nutrition standards, financial management, and inventory management, all while making meals that will be enjoyed by students – not always an easy audience.  It is a testament to their dedication that over 90 percent of America’s schools have now implemented the improved standards found in the Healthy Hungry Free Kids Act of 2010.

USDA is working hard to find ways to continue to support their efforts. One way we are doing that is a new program that we recently piloted in Mississippi that provides free training through a partnership with the National Food Service Management Institute (NFSMI). The Team Up For School Nutrition Success Training (Team Up) is tailored to schools and covers topics like menu planning, financial management, procurement, meal presentation and appeal, as well as youth engagement tactics, and strategies to reduce plate waste.  

USDA Blog » Initial Launch of the Team Up for School Nutrition Success Training Program

On the Path to New Dietary Guidance Recommendations

USDA Blog Post:

Posted by Colette I. Rihane, MS, RD, Director, Office of Nutrition Guidance and Analysis, Co-Executive Secretary, 2015 Dietary Guidelines Advisory Committee, Center for Nutrition Policy and Promotion, on March 27, 2014 at 4:00 PM

The process to review the science that will support the 2015 Dietary Guidelines for Americans is currently underway.

“Eat more fruits and vegetables.”

“Choose a variety of protein foods like lean meat and poultry, eggs, beans, peas and unsalted nuts and seeds.”

“Make at least half your grains whole grains.”

“Reduce Sodium intake to 2300 mg.”

These are just some of the nutrition recommendations that are the foundation of our current Federal nutrition guidance and policy. The process to review the science that supports these recommendations is currently underway.

Every five years, the Departments of Agriculture and Health and Human Services are required* to jointly develop and publish the Dietary Guidelines for Americans, which form the basis of Federal nutrition policy. The next edition is scheduled to be released in 2015. To ensure that the Dietary Guidelines are based on the most up-to-date scientific and medical knowledge, the 2015 Dietary Guidelines Advisory Committee (governed by the Federal Advisory Committee Act) has been established to review the current policy and advise the government. This advice comes in the form of a Federal Advisory Committee Report, which includes evidenced-based recommendations and rationales. Officials within USDA and HHS utilize this report, along with comments from the public and other Federal Agencies to develop the updated Dietary Guidelines for Americans, policy document. In short, while the work of the DGAC is instrumental to the revision process, it is also solely advisory in nature.

The 2015 Committee includes 14 external expert advisors. These individuals are highly respected by their peers in the nutrition community for their scientific knowledge on how nutrition promotes health and reduces risk of disease, including overweight and obesity. Just like the American public, the membership of the 2015 DGAC is diverse, representing a range of expertise, ethnicities, ages, gender and regions of the country. This diversity is important, given that the work of this Advisory Committee impacts all Americans.

So far, the 2015 Committee has held three successful public meetings. During these meetings the DGAC provides updates on work that is being conducted by its various Subcommittees.  From the meeting proceedings, it is clear that the 2015 DGAC is covering a wide array of topics, including current status and trends as it relates to the nutrient adequacy of the American diet, dietary patterns and health outcomes, the role of sedentary behavior on dietary intake and weight status, the role of the food environment on access to healthy and affordable food, and the effect of caffeine on various health outcomes, just to name a few.

Additional meetings will be held throughout 2014, and until its Advisory Committee Report is released later this year, we won’t know what the Committee’s final recommendations will be. While the DGAC is deliberating we encourage all Americans to get involved. You can provide your thoughts about nutrition and health in the form of public comments or watch the proceedings of the DGAC via webcast.

*The DGA is congressionally mandated under the 1990 National Nutrition Monitoring and Related Research Act (Public Law 101-445, Section 301[7 U.S.C. 5341], Title III).

USDA, Partners Gearing Up for Summer Meal Service

USDA Blog Post:

Posted by Kevin Concannon, USDA Under Secretary for Food, Nutrition and Consumer Services, on March 27, 2014 at 2:00 PM

Children enjoy lunch freshly prepared and served on-site at the Inter Metro Summer Recreation Program in San Juan, Puerto Rico.

Last week, about 250 Ohio lawmakers, educators, nonprofit directors, community leaders and others came together at the Mid-Ohio Foodbank for the third annual statewide Summer Food Service Summit. The focus of this summit was USDA’s Summer Food Service Program, as efforts are ramping up to ensure that all eligible children have access to healthy meals this summer.

In Ohio, over 630,000 children receive free or reduced-price school meals (based on family income) through the National School Lunch Program during the school year. Yet, only about 60,000—less than one in ten–participate in the Summer Food Service Program. This means that well over half a million children across the state may be at risk of food insecurity or hunger during the summer months, when they no longer have access to meals at school.

The Summer Food Service Program is designed to close this nutrition gap by providing free, healthy meals to children from low-income households during the summer months.  I am proud of the work going on in Ohio and the important commitments state partners have been making to ensure children in need can avoid hunger this summer.

The risk of food insecurity and hunger among children is not unique to Ohio.  Of the 21 million children nationwide who receive free and reduced-priced meals during the school year, only 3.5 million participate in summer meal programs. That is why USDA is focusing priority attention on summer meals.  Let’s roll up our sleeves and get our systems in place to reach more of these eligible children this summer.  Consider this a call to action!

Last year, USDA and partner efforts led to a historic increase of 7 million more meals served throughout the summer.  We are proud of this progress and hope to see an even bigger increase in 2014.  The summer hunger gap is still far too wide.

The key to success this year will be expanding the number of sites open for summer meals. We must spread the word to schools, parks and recreation departments, libraries, and faith and other community organizations across the nation; their participation is critical for the continued success of SFSP. The deadlines to become Summer Food Service Program sponsors vary by State, and begin as early as April 15. Program sponsors oversee and provide meals to summer sites.  In return, USDA, through the States, reimburses program sponsors for the meals served to children.

If you or your organization is interested in helping us reduce the risk of hunger among our nation’s youth, visit our website, www.summerfood.usda.gov. The summer meals outreach toolkit includes sample outreach plans, templates, customizable flyers, door hangers, letters to parents, examples of site activities, best practices, and more.  State representatives are also available to answer questions and facilitate sponsor enrollment and site registration.

Join us now in working together to make sure that this year every child has access to safe and healthy meals during the summer months.

Good News about Early Childhood Obesity Rates

USDA Blog Post:

Posted by Jackie Haven, Acting Executive Director, Center for Nutrition Policy and Promotion, on March 27, 2014 at 11:30 AM

Recent studies indicate that obesity rates among young children are finally starting to decline.

USDA believes in giving children a foundation for life-long health through access to healthy food and quality nutrition education.  So, that’s why we are encouraged by a couple of recent studies that indicate that the rates of obesity among young children are declining.  One study, published in the Journal of the American Medical Association, found that rates of obesity among young children ages 2-5 years have declined in the last decade, while another found that obesity is declining in low-income preschoolers in 19 states.  These results suggest that we are making progress in our efforts to improve the health of our next generation!  These findings were noted by Dr. Bill Dietz, former Director of CDC’s Division of Nutrition, Physical Activity, and Obesity during his presentation at the 3rd meeting of the 2015 Dietary Guidelines Advisory Committee on March 14, 2014.

Efforts to turn the tide of obesity, both within the Federal government and in communities across the country, are having an impact in the preschool population.  The USDA’s Food, Nutrition, and Consumer Services programs are an important part of these efforts.  Through the Healthy Hunger Free Kids Act, USDA is making critical changes to the foods available to children – even the picky eaters.

The WIC program provides low-income women and children access to healthy food through the WIC food package, along with information on healthy eating through educational programs and nutrition counseling. The Child and Adult Care Food Program serves 3.3 million U.S. children in child care by providing nutritious foods and encouraging physical activity, both of which contribute to their health and wellness.

USDA is also proud to partner with the First Lady and her Let’s Move initiative to ensure that our youngest children live and learn in environments where healthy habits are the norm instead of the exception. More than 10,000 child care centers across the country are benefiting from the Let’s Move Child Care program. USDA has been a major contributor to the Let’s Move Child Care Resource Center, providing easy-to-use resources and practical tips about healthy eating and physical activity to inspire parents and caregivers who are working with young children.

We still have more work to do – the childhood obesity epidemic remains a major concern. Even with the decline in rates, 1 out of 12 preschoolers in the U.S. are obese.  And, obesity in these early years of life can set the stage for serious health problems in the future.

The strides that have been made toward reducing obesity and improving the health of America’s next generation, is something that all Americans should be proud of, and we at USDA look forward to continuing to serve as a leader in the fight to end hunger and obesity. Learn more about USDA’s efforts to improve child nutrition or visit ChooseMyPlate.gov.

Celebrate 30 Delicious, Kid-Approved Recipes during National Nutrition Month

USDA Blog Post:

Posted by Jessica Milteer, Writer, FNS, USDA, on March 26, 2014 at 2:00 PM

The Mediterranean Quinoa Salad won second place in the grains category. Photo by Jeanne S., Lauren M., Jeanne G. and Rodney P. from Bellingham Public Schools, Bellingham, MA.

For much of the nation, the long winter has presented a great opportunity to gather in the kitchen and cook up a new dish with the family. In the spirit of National Nutrition Month, USDA has recently released new cookbooks that feature 30 delicious, kid-approved recipes. The offerings represent the top picks from the Recipes for Healthy Kids Competition where teams of students, teachers, community members and chefs competed to create dishes that could be incorporated into school lunch menus.

Inspired by the First Lady’s Let’s Move! initiative, the Competition kicked off on September 7, 2010 at the start of the school year.  The Competition supported historic improvements made to school meals made possible by the Healthy Hunger-Free Kids Act of 2010 and the aggressive goals set by the White House for the HealthierUS School Challenge (HUSSC).

Schools must now meet updated standards that include more whole grains, fruits and vegetables, and right-sized portions. All along, we knew that in order to truly inspire kids to make healthier choices, the meals couldn’t just be nutritious – they had to be tasty as well. The resulting recipes meet requirement to increase consumption of whole grains, dark green and red/orange vegetables, and beans/peas (legumes).

The dishes the competing teams came up with were so good, we decided to put them all together and make cookbooks for home, schools and child care centers. With dishes like Mediterranean Quinoa Salad, Crunchy, Hawaiian Chicken Wrap and Fiesta Mexican Lasagna, the teams proved you don’t have to sacrifice taste when making a nutritious and filling meal.

The Recipes for Healthy Kids: Cookbook for Homes provides downloadable recipes for six servings. Or, if you’re interested in feeding a larger crowd, the Recipes for Healthy Kids: Cookbooks for Child Care Centers and Schools provides recipes that yield 25, 50 and even 100 servings!

Cooking together is a great way to teach kids about the importance of nutrition and plays an essential role in securing a healthier next generation!