Summer Sunshine Award Winners!

From the USDA:

Posted by Sarah Stever, Program Specialist, Food and Nutrition Service, Western Region, on January 23, 2015 at 10:00 AM

On June 13, 2013, FNS staff participated in a Summer Food Service Program Kick-off event in Sacramento, CA.

It may be the middle of winter, but at USDA, we like to celebrate the success of our Summer Food Service Program (SFSP) all year long.  Therefore, the Western Regional Office is thrilled to announce the winners and honorable mentions of the 2014 Summer Sunshine Awards.  A total of eight organizations across the region received Sunshine Awards in 4 unique categories in recognition of their standout efforts in operating the SFSP.  The programs impact in local communities depends on the hard work of state agencies, partnering organizations, local sites and sponsors.  These awards only begin to show our appreciation for the dedication, innovation, and passion behind the respective organizations.

In the category of Strategies to Promote Nutrition and Wellness, California’s Riverside Unified School District was awarded the honor for employing innovative strategies by collaborating with local partners to provide nutrition education and physical activities at summer meal sites. The Boys and Girls Club of Ada County in Idaho was also awarded the distinction for their incorporation of fresh local produce into summer meals and offering opportunities for physical activity to children at their summer meal sites.

Two deserving winners of the Reaching Rural and Underserved Communities award emphasize the importance of thinking outside the box to provide nutrition to more children in the summer time.  Fresno Economic Opportunities Commission of California expanded their summer meals program to seven rural communities by partnering with USDA’s Rural Development.  In Washington, Entiat Valley Community Services Food Bank was awarded the distinction for their innovative approach to opening sites in areas of high need, conducting massive media campaigns, and networking with various community partners to ensure meals were delivered to sites in rural areas.

In the category of Successful Community Partnerships, the Des Moines Area Food Bank of Washington was chosen as a recipient for their successful community partnerships resulting in a variety of physical activity and nutrition education workshops at summer meal sites.  An Above and Beyond Honorable Mention was awarded to Auburn Unified School District for expanding community partnerships and providing physical activity and nutrition education classes every day of the week at summer meal sites.

For Program Expansion in Local Communities, the award recipient was the Boys and Girls Club of the Olympic Peninsula in Washington, for their efforts in expanding summer meal sites in the community by collaborating with local partners to make meals available for the children of Sequim and Port Angeles.  Nye County Unified School District of Nevada received an honorable mention for their innovative mobile feeding program using the school “mail” van to deliver meals and traveled with a local “book mobile” to increase summer reading and engage children while eating.

Congratulations to all the winners and honorable mentions and a huge thank you from all of us at FNS for the delicious meals and engaging programs you provide to children during the summer months.  We look forward to more successes and best practices from each and every Summer Sunshine awardee during summer 2015!



Tags:  AMS, APHIS, ARRA, ARS, California, Conservation, drought, Energy, Farm Bill, Farmers, FAS, FNS, Food and Nutrition, Food Farm and Jobs Bill, Food Safety, Forestry, FS, FSA, FSIS, HealthierNextGen, Kathleen Merrigan, KYF2, Let's Move, NASS, National School Lunch Program, NIFA, NRCS, Nutrition, People's Garden, President Obama, Producers, Ranchers, RD, Rural America, Rural Development, Science, Science Tuesday, Secretary's Column, SNAP, South Dakota, Texas, Tom Vilsack, Trade, Tribal, USDA

Meet Your Wellness Goals in the New Year with the USDA DRI Calculator for Healthcare Professionals App

From USDA:

Posted by Food and Nutrition Information Center Staff, National Agricultural Library, on January 20, 2015 at 3:00 PM

New “USDA Dietary Reference Intakes (DRI) Calculator for Healthcare Professionals” app allows users to keep track of nutrient calculations and recommendations based on the DRI values.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.

The USDA National Agricultural Library’s (NAL) Food and Nutrition Information Center (FNIC) today launched its mobile application, or “app,” which calculates Dietary Reference Intakes (DRIs).  The “USDA Dietary Reference Intakes (DRI) Calculator for Healthcare Professionals” app allows users to keep track of nutrient calculations and recommendations that are based on the DRI values in a more convenient and user-friendly format. Through this new app, healthcare professionals can save time in the nutrition care process for patients and clients, while having access to credible nutrition guidance.

The National Academy of Science’s Institute of Medicine first developed the DRIs in the mid-1990s. DRIs are recommended amounts of each nutrient a healthy person should consume to prevent deficiency or harmful health effects. Initially presented in tables, this information allows healthcare professionals to use the DRIs to assess and plan diets for groups or individuals. For example, if you are a female between 19 and 50, your registered dietitian or doctor may recommend that you increase your dairy consumption to meet the 1,000mg/day calcium recommendation outlined in the DRIs. The DRIs are also used in policy-making such as setting calorie and sodium guidelines for healthy school lunches.

In 2009, FNIC released the Interactive DRI for Healthcare Professionals tool on their website, which made using DRIs even easier. Instead of viewing multiple tables to determine recommendations for one patient, this Web tool offered dietitians, physicians, nurses and other practitioners an efficient way to assess and plan diets for clients and patients. By entering a person’s height, weight, age and activity level, users can receive calorie and nutrient recommendations, as well as body mass index (BMI). With the release of the app, information is even more accessible to the clinician on the go. Users also can save calculations and email the results to themselves, patients or clients.

The DRI app includes user-friendly features such as pregnancy weight gain charts, DRI glossary terms, bookmarking and note saving options. Bookmarking and note saving allow users to personalize the app and organize information for later reference.

Although the DRI recommendations are based on current scientific knowledge, they are not appropriate for everyone. Underlying illness and vitamin deficiencies are just two reasons why your nutrient needs might be different from the recommendations. To figure out your nutrient needs, talk with your healthcare provider or find a registered dietitian near you.

To download the DRI app, go to the iTunes or Google Play stores. This app is free and currently available for iPhones, iPads and Android devices. NAL is part of USDA’s Agricultural Research Service and serves as an extensive resource for agricultural information. For more information on the DRIs or the DRI app, or to learn more about NAL services please visit the NAL website.

Six Reasons SuperTracker Is the Answer to Conquering New Year's Resolutions

From USDA:

Posted by Jessica Larson, MS, RD, USDA Center for Nutrition Policy and Promotion, on January 8, 2015 at 9:30 AM

Reach your health goals with SuperTracker.

If you are like millions of Americans, thinking about New Year’s Resolutions makes your hands sweat.  Don’t worry. USDA’s Center for Nutrition Policy and Promotion has got you covered.

Whether you want to lose weight, get more calcium in your diet, or increase your activity, SuperTracker is here to help. With these six steps, you’ll be well on your way to making your New Year’s Resolution a reality!

1. You can create a FREE New Year’s Resolution plan that is right for you.

When it comes to making healthy changes, one size doesn’t fit all.  With SuperTracker’s My Plan, registered users can create a personalized diet and physical activity program to meet their needs.

SuperTracker offers a FREE personalized nutrition and activity plan.

2. You’ll get your own personal cheering squad!

We don’t want you out in the field on your own. That’s why SuperTracker offers a Coach Center – to keep you on track to better health.  SuperTracker will send you tips to reach your goals and a giant pat on the back with every milestone you reach.

SuperTracker’s Coach Center is here to cheer you on.

3. You can log your food AND your activity with one program!

Think of SuperTracker as your one stop health shop. You can track what you eat with Food Tracker and how much you move with Physical Activity Tracker. See how your daily choices stack up to meet your goals.

Track your activity with SuperTracker.

4. You can compare and contrast foods on the go!

Rushing through the grocery store to pick up something healthy for dinner? SuperTracker’s Food-A-Pedia is here to lighten the load and the calories.  Compare foods side by side and choose the foods that are right for you.

Use SuperTracker’s Food-A-Pedia to make healthy decisions on the go.

5. Yep, there’s a graph for that.

Show off your success with SuperTracker’s fancy graphs and charts.  Make your coworkers jealous when they see how many fruits and veggies you are eating.

Track your success with SuperTracker’s My Reports.

6. One tool for the whole family – almost…

You can create multiple profiles within one account to keep the whole family on track. SuperTracker is a plan for the whole clan! Well, almost – Fluffy the cat might need to find his own fancy health tool.

SuperTracker profiles can be created for (almost) every family member.

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

You're Never Too Old to Play With Your Food

From USDA:

Posted by Jessica Larson, MS, RD (Nutritionist, Center for Nutrition Policy and Promotion), on December 18, 2014 at 12:00 PM

MyPlate offers easy ideas for making healthy foods festive and fun.

Who doesn’t want to have a little fun with their food? Especially if you have a picky eater at home, try adding a creative flair to the plate to boost a healthy meal’s fun factor. Our team of nutritionists has been having fun using cookie cutters to come up with creative, healthy ideas, but there are lots of easy ways to make healthy choices more appealing.

Earlier this week we shared a blog about making a snowman from all 5 of the MyPlate food groups. Below are some additional ideas. Have fun!

• Try using cookie cutters to make a two-toned sandwich, like the mitten sandwich above. This also helps teach kids about making at least half their grains whole grains.
• Serve foods in seasonal colors. For Valentine’s Day, play up red fruits and vegetables, for St. Patrick’s Day- all green, for the 4^th of July- red, white, and blue.
• Create a “new” dish with your child and name it for him or her. Make a big deal of serving “Dawn’s Spectacular Salad” or “Peter’s ‘Pan-tastic’ Sweet Potatoes” for dinner.
• Use seasonal placemats and napkins to make the meal more festive.
• Create faces on the plate. For example, create a potato person by decorating half a baked potato with sliced cherry tomatoes, peas, and low-fat cheese to make a funny face.
• Use cookie cutters to create fun shapes out of low-fat cheese and whole-grain bread. Pair with fruits and veggies for a MyPlate snack plate. (See image below)

And, importantly, be a healthy role model! Let kids see you enjoying healthy foods and they’ll be excited to try them, too.

Stay connected with MyPlate for healthy food inspiration year round:

• ChooseMyPlate.gov
• MyPlate Facebook page
• @MyPlate Twitter
• Sign up for MyPlate email updates
  

  Try using cookie cutters to add a fun, seasonal theme to healthy choices.

Winter Food Fun for Kids of All Ages

From USDA:

Posted by Sasha Bard, MS, RD (Nutritionist, Center for Nutrition Policy and Promotion), on December 16, 2014 at 3:00 PM

You’re never too old to play with your food! This winter, while the kids are home from school and family and friends gather together, you can experiment with ways to make healthy foods festive and fun. This blog shows how we created a snowy scene using foods from all five of the MyPlate food groups.

We will continue to share ideas throughout the season on the MyPlate Facebook page, @MyPlate Twitter, and ChooseMyPlate.gov, and we want you to join in the fun. Get creative in the kitchen and find ways to make healthy foods the main attraction at your winter celebrations!

MyPlate Snowman Scene

Before getting started, be sure to wash your hands.

Edible MyPlate Snowman. Step 1.

Step 1: Gather all of your ingredients and supplies. You’ll need whole-grain bread, peanut butter, a banana, raisins, a carrot, pretzel sticks, low-fat cheese slices (a white cheese will work best), your favorite green vegetable (we used a bell pepper), and edible snow (we chose air-popped popcorn, but a light colored cereal would work as well). Be creative and use what you already have on hand.

You’ll also need the following supplies: butter knife, snowman cookie cutter, cutting board, and a small snowflake cookie cutter.

Edible MyPlate Snowman. Step 2.

Step 2: Make a peanut butter and banana sandwich. Use the snowman cookie cutter to create your main character. (Tip: Don’t waste the crusts! Enjoy the non-snowman parts of the sandwich now as a snack or save for later.)

Edible MyPlate Snowman. Step 3.

Step 3: Make the snowflakes. (Tip: If you don’t have a small snowflake cookie cutter, you can use a plain circle and create snowballs instead! Cheese leftovers from the cutouts can be enjoyed as a snack now or refrigerated for later.)

Edible MyPlate Snowman. Step 4.

Step 4: Now it’s time to create your scene! Relocate your snowman to a plate (a plate in a solid color works best) and give him a face, hat, buttons, and arms. If it’s cold outside, he may need a scarf too.

Edible MyPlate Snowman. Step 5.

Step 5: Cover the ground in “snow” and plant trees. (If you don’t have a bell pepper, use another green fruit or vegetable such as snow peas or kiwi.)

Edible MyPlate Snowman. Step 6.

Step 6: Let it snow! Add cheese snowflakes or snowballs to complete the scene on your plate. Add seasonal tableware and napkins to complete the scene on your table.

Step 7: Any finishing touches? Have fun and make it your own. Orange and yellow low-fat cheese can be used to add stars or a sun to the sky. Plant extra trees or build a house. Then eat and enjoy!

Check the MyPlate Facebook page throughout December for additional Winter Food Fun ideas. We’ll also be posting them to ChooseMyPlate.gov.

Green Thumbs near Green Bay: Menominee Tribe Cultivates Nutrition Education

From USDA:

Posted by Lindsay Walle, USDA Food and Nutrition Service, Food Distribution Division, on December 5, 2014 at 10:00 AM

Participants in the Menominee Indian Tribe of Wisconsin’s monthly cooking class sample the new recipes they learned to prepare, cereal treats with wheat bran flakes and zippy zucchini salad. USDA Photo by Bob Nichols.

Cooking knowledge, proper planning, and access to healthy foods are essential ingredients to healthy diets.  I witnessed this firsthand when I traveled to the food distribution center of the Menominee Indian Tribe of Wisconsin, one of the 20 Indian Tribal Organizations that received funding in 2014 from USDA’s Food Distribution Program Nutrition Education (FDPNE) grants.  Their programs offer cooking classes, recipes, nutrition education and resources for Food Distribution Program on Indian Reservations (FDPIR) participants as well as manage a community garden program which provides fresh fruits and vegetables for tribal members.

Creativity and partnerships allow the Menominee’s innovative educational activities to serve as a shining example of best practices.  A monthly cooking class combines instruction about basic cooking and food safety with interactive games and hands-on recipe preparation.  The class is a joint venture among FDPIR, the Temporary Assistance for Needy Families (TANF) Community Resources Center, and the University of Wisconsin-Extension.

The day my colleagues and I visited, the lesson theme focused on eating away from home.  Attendees shared reasons they eat out, such as celebrations, convenience, or camaraderie.  A scenario game prompted participants to consider how the interrelated factors of time, money, nutritional value, and social pressure influence their decision-making.  After brainstorming strategies to better manage and plan ahead for everyday challenges, the class transitioned to the kitchen area to learn how to prepare zippy zucchini salad and cereal treats with wheat bran flakes.

Gardening is very popular among the Menominee.  The food distribution center maintains a community garden as well as raised beds that provide fresh produce – from bok choy to snow peas – to clients.  The tribe also seeks to bring gardening home to its members.  Using FDPNE grant funds, staff members have the resources available to rototill plots of land, distribute seeds and gardening tools, and build raised planting beds for the elderly and those with disabilities.

Canning classes go beyond traditional jams and jellies.  These classes enable participants to enjoy local produce, such as apples and tomatoes, year-round.  Everyone goes home not only with new skills and ideas but also with a portion of the session’s products.

In addition to the cooking and canning classes, nutrition educators conduct monthly tastings and present “learn while you wait” visuals to clients coming in to pick up their FDPIR food packages.  Resource management, making ends meet, and the tendency to think one day at a time rather than long-term are struggles Jennifer Gauthier of UW-Extension witnesses with her clients.  By providing strategies to eat both affordably and healthily, the Menominee’s nutrition education programs are making a difference, one household at a time.

An attendee of the Menominee Indian Tribe of Wisconsin’s cooking class prepares a zippy zucchini salad recipe using zucchini from the garden at the food distribution center. USDA Photo by Bob Nichols.

How Research Shapes Vital Nutrition Programs

USDA Blog Post:

Posted by Melissa Abelev, (Acting) Assistant Deputy Administrator for Policy Support, on April 25, 2014 at 4:00 PM

Nutritional research is key to helping millions of Americans achieve healthier lifestyles.

During the month of April we will take a closer look at USDA’s Groundbreaking Research for a Revitalized Rural America, highlighting ways USDA researchers are improving the lives of Americans in ways you might never imagine, such as using research to inform policy decisions about our nutrition assistance programs, which reach 1 in 4 Americans.

America’s nutrition safety net has a broad reach.  SNAP serves millions of hardworking American families, WIC benefits about half of the nation’s infants each year, and the National School Lunch Program touches the lives of about 31 million children every school day, including 21 million low-income children.  Because these and other Federal nutrition assistance programs are a critical resource for families seeking a healthy diet with limited resources, USDA’s Food and Nutrition Service knows the importance of shaping them with evidence gathered from rigorous research.

Several flagship studies illustrate how FNS uses research to build the knowledge base about our programs and make continuous improvements to meet the highest nutrition standards:

• The School Nutrition and Dietary Assessment (SNDA) series goes into schools every five years to determine how well school meals are meeting the Dietary Guidelines for Americans.  We use rigorous, validated measures, including 24-hour dietary recalls and menu nutrient analyses, on a nationally-representative sample of schools to build our knowledge base and analyze the nutritional quality of schools meals.  Information from these studies helps FNS shape the technical assistance we provide to states and school districts to ensure their meals meet the highest dietary standards.  The fifth SNDA study will begin data collection in schools next school year and will provide FNS with a detailed picture of how well schools are meeting updated meal patterns required by the Healthy, Hunger-Free Kids Act.

• Our partnership with the Institute of Medicine ensures that the food packages prescribed in WIC reflect the state of the science for nutrition standards.  The latest IOM recommendations form the basis for recently-finalized standards that ensure that nearly 8.6 million women, infants, and children receive supplemental foods each day that directly address their health needs.  And we are already launching the next review to keep the packages up-to-date.

• Because the WIC packages are designed in part to support breastfeeding – the medically-preferred feeding practice for most infants – FNS launched a study to determine the impact of the packages on that outcome.  The findings helped inform nutrition education efforts that align with the food packages to increase breastfeeding rates.  And we are currently conducting a nationally-representative study of WIC nutrition education.  This will help identify aspects of the program where we could focus additional resources or technical assistance, as well as highlight opportunities for information sharing among states or regions.

• We are also seeking innovative approaches to help SNAP participants make healthy choices.  The Healthy Incentives Pilot tested the effect of incentives at the point of sale to encourage fruit and vegetable purchases and increase consumption of these healthful foods.  Initial findings found that such incentives increased consumption by about 25 percent.

• A study we conducted on the effect of SNAP participation looked at SNAP’s role in helping families cope with food insecurity. We found that those who received SNAP for six months reported significantly lower rates of food insecurity.  These results were true for households with and without children, and for households in both rural and urban areas, highlighting SNAP’s broad effectiveness. Through research, we were able to confirm that SNAP is working to reduce food insecurity.

These are just a few of the many studies FNS conducts to build the knowledge base to inform and shape these vital programs.  Research is essential in achieving FNS’ goals of reducing childhood hunger and improving nutrition in programs with high integrity every day.  After all, if a healthier next generation is our aim, knowledge is an important part of that path.

Where Do Kids Eat When School is out in Summer? FNS Partners with the Department of Education to Find Solutions

USDA Blog Post:

Posted by Audrey Rowe, Administrator, Food and Nutrition Service, USDA, on April 11, 2014 at 10:00 AM

Federal partnerships, like the one between USDA and the Department of Education, work to provide healthy summer meals solutions for our nation’s children.

As we approach the summer season, USDA is vigorously preparing to fill the nutrition gap faced by millions of kids across the country. While 21 million of our sons and daughters receive free and reduced-priced lunches during the school year, only a small percentage participate in the summer meals programs, leaving too many of our most vulnerable without a nutritious meal.

A new partnership between the USDA and the Department of Education seeks to transform these alarming rates of food insecurity for the better. Last week I had the pleasure of convening with Dr. Jonathan Brice, Deputy Assistant Secretary in the Office of Elementary and Secondary Education in the Department of Education. This meeting was the first of the current administration, solidifying the strong partnership in summer meals and placing an emphasis on school participation.

Dr. Brice explained that “the Department of Education believes that summer meals are critical to the success of millions of children across the country.” As a former administrator and teacher in public schools throughout Delaware and Maryland, Brice conveyed the effectiveness of the summer meals program for summer school students, athletically involved youth, and kids of all backgrounds. He emphasized that the Department of Education viewed summer meals as “a critical opportunity for communities to come together and show children how much they matter.”  I couldn’t agree more with his sentiments.

Our partnership is groundbreaking on many levels. To alleviate the burden of hunger in the summer, we need the support of principals, educators, food service professionals, and community members to promote a program that focuses on the nutritional wellbeing of kids in our communities. With program participation growing in schools nationwide, and now the official backing of the Department of Education, the future of increasing summer meals participants and decreasing food security in America looks more promising than ever.

Echoing the sentiments of Dr. Brice, our children need to be well-fed and provided with nutritious meals in order to become successful adults. The more we learn to cultivate unique and effective partnerships, the more effective we will be at ending child hunger in this country. Collaborating with the Department of Education is a step in the right direction to ensure more children have access to healthy foods when school is out.

Coming Together to Improve Human Nutrition

USDA Blog Post:

Posted by Isabel Walls, Senior Advisor, Food Safety, Nutrition and Health, on April 1, 2014 at 3:00 PM

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA’s rich science and research portfolio.

During the month of April we will take a closer look at USDA’s Groundbreaking Research for a Revitalized Rural America, highlighting ways USDA researchers are improving the lives of Americans in ways you might never imagine. For example, USDA research into behavioral economics as part of nutrition research to improve diet and health.

We’ve heard it all before: you are what you eat.  We’re fueled by what we consume, so it’s important to provide our bodies with nutritious food.  That’s why the agencies within USDA’s Research, Education, and Economics (REE) mission area brought together some of the brightest minds at the Federal Government Nutrition Research Workshop last month. USDA Scientists joined forces with scientists and policy makers from other USDA agencies, Health and Human Services agencies, the White House Office of Science and Technology Policy and the U.S. Agency for International Development to discuss the importance of nutrition research.

Despite the snowy weather, Chief Scientist and Under Secretary for REE Cathie Woteki kicked off the conference of eager participants.  Through a series of short talks and discussion, the group shared information on key topics affecting the diet and health of Americans.

A major emphasis is to investigate how Federal dietary guidelines can promote health, and reduce the risk of chronic disease and obesity. REE research is using cutting edge techniques to study this challenge. The research findings will help us understand individual responses to nutrition, for example, why some people lose weight faster than others on the same diet.  This will help develop new education strategies for improving diet and health.

Good eating habits are challenging for most of us.  So, the meeting participants paid close attention to the role of behavioral economic strategies in improving consumer choices for healthy foods.  And for young people, the decision may be even more difficult.  For example, how do we encourage children to choose healthy lunch options rather than eating candy from a snack machine?  Our research suggests that making healthier foods more visible and accessible to kids, having shorter lines/faster service for healthier choices and giving catchy names like “Rockin Broccoli” can all help encourage kids to eat more healthy foods.

Interagency working groups will continue the discussions started at the conference and improve collaborations among US Government Scientists.  “It was a wonderful opportunity to exchange information and plan for future collaboration,” noted Cheryl Jackson Lewis from USDA’s Food and Nutrition Service.

Grandparents Help Kids Develop Good Eating Habits

USDA Blog Post:

Posted by Trish (Oma) Britten, Nutritionist, Center for Nutrition Policy and Promotion, on March 31, 2014 at 10:00 AM

Grandchildren are a treasure.

Grandkids are a grandparent’s greatest treasure.  From time to time during grandchildren’s young lives, grandparents may have the pleasure of being their caregiver.  Show them how to be healthy, including how to make healthy food choices–an important way grandparents show how much they love and care about their grandchildren.

As a proud grandmother, I can attest that grandkids learn by example!  They mimic everything you do, so be a healthy role model by taking care of yourself and they will learn to value healthy habits.  Use ChooseMyPlate.gov to guide your food choices and better understand the nutrition needs of young children in your life.  Take your grandchildren shopping at a farmer’s market and the grocery store.  Talk about the choices you are making—choosing the juicier oranges or the fresher vegetables.  Help them learn cooking skills, which will benefit them throughout their lives. Encourage them to be active throughout the day.

Take time to share and listen to your grandchild – the time you spend together offers wonderful opportunities to understand one another.  Discuss likes and dislikes of different foods and talk about what they eat at school or at home.  Involve grandkids in selecting and preparing foods for meals, and offer the same foods to everyone.  Avoid making different dishes to please young, fussy eaters.  Offer snack foods that help meet their daily food group needs such as applesauce, baby carrots, string cheese, or 100% whole grain crackers.  Reward them with your attention.  Hugs are much better than sweet treats.

Spend time walking in the neighborhood, planting a vegetable garden, or shooting a few hoops.  Dance, run, and play hopscotch or soccer with them when they’re full of energy—it’s fun and healthy for both of you!

Show your grandchild games, activity sheets and other fun ways to learn about good nutrition at MyPlate Kids’ Place.  For a bedtime story, read The Two Bite Club. 

The US Department of Agriculture offers food assistance, nutrition education resources, and nutrition guidance for older adults and their grandkids.  Use the following resources to learn more:

• Breastfeeding:  The Magical Bond of Love – WIC information for grandparents
• Eat Smart, Live Strong:  Nutrition Education for Older Adults – SNAP resource
• Eat Smart to Play Hard with MyPlate – Team Nutrition miniposter
• The Two Bite Club – Team Nutrition book for preschool children
• Recipes for Healthy Kids – Team Nutrition recipes for caregivers
• Grow It, Try It, Like It! – Team Nutrition gardening crafts and activities
• ChooseMyPlate.gov – MyPlate resources and online tools
• MyPlate Kids’ Place – MyPlate resources for kids 8-12 years old

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 Labor Day with a MyPlate Picnic

USDA Blog Post:

Posted by Robert Post, Acting Executive Director, Center for Nutrition Policy and Promotion, on August 29, 2013 at 9:50 AM

Kid-Friendly, Classic American and Foodie Fare MyPlate Picnic Menus

A picnic is an easy and relaxing holiday activity. USDA’s MyPlate resources can help take the “labor” out of your Labor Day picnic. You can enjoy an easy, healthy meal by following this simple MyPlate formula: 5 food groups + family and friends = fun! When planning your picnic, be sure to include more healthful choices of menu items from each food group (fruits, vegetables, grains, protein foods, and dairy) and water or 100% juice to drink.

Fruit
Celebrate the end of summer by enjoying seasonal fruits. You can make an easy (and portable) fruit salad by dicing up fresh fruits like watermelon, cantaloupe, peaches, plums, kiwi, and strawberries. If you choose to include apples, bananas, or pears, just add a splash of citrus (like orange juice) to prevent browning. And if you’re feeling more adventurous, try this refreshing MyPlate watermelon gazpacho recipe. You can bring it in a lidded container, or divide into jars for individual portions.

Vegetables

When it comes to vegetables, there are many fun ways to include them in your picnic. You could simply chop up veggies like carrots, celery, and cucumber to serve with hummus or lowfat yogurt dip. Or make an easy bean dish like garden cannellini bean salad or crispy edamame. For kids, try fun snacks that include veggies like ants on a log. Just spread celery stalks with reduced-fat peanut butter and sprinkle with raisins.

Grains

There are many easy grain choices for your MyPlate picnic. Make sandwiches on whole wheat bread, in a whole wheat pita, or a whole grain wrap. You could also bring along whole grain crackers or make your own snack mix. For example, mix salt-free pretzels with whole grain cereal and nuts and then add some seasoning like a dash of chili powder for a savory snack mix or cinnamon sugar for sweet!

Protein Foods

Sandwiches are a great way to pack your protein foods to-go. Sandwiches like tuna apple salad or chicken-arugula focaccia can be packed in baggies or individually wrapped in parchment. You could even tie them up with string and add name tags for each person if you’re feeling creative. If you won’t be eating your picnic right away, bring peanut butter to spread on whole wheat crackers, celery sticks, or apple slices. Or make your own peanut butter and banana sandwiches when you get to your picnic spot!

Dairy

When packing dairy for a picnic, be sure to include an ice pack or frozen water bottles to keep low-fat milk and yogurt products cool. Try a red, white, and blue parfait made with low-fat yogurt, fresh strawberries and blueberries. Or low-fat cheese cubes go great with crackers, apple or pear slices, and sliced veggies.

Beverages

For a healthy and refreshing beverage choice, bring water and add flavor with fruit, such as lemon, lime, or orange wedges or herbs from the garden like mint or basil. Juice boxes that are 100% fruit juice are another good choice and are easy to pack in your picnic basket.

Family, Friends & Fun

There’s one more thing you’ll need to make your MyPlate picnic complete. Don’t forget to pack the fun! Balance your meal and snacks with lots of activity. Bring along a game like horseshoes or charades, or pack a Frisbee or football, or just bring your sneakers to go for a nature walk with family and friends.

This Labor Day, give our sample MyPlate picnic menus a try. We have something for everyone whether you’re looking for kid-friendly, classic American, or foodie fare. Or you can design your own. For more recipes and ideas visit the MyPlate Recipes Pinterest page or ChooseMyPlate.gov.

The Track & Field Fuel-Up Challenge! Summer Fun that Helps Kids Learn

USDA Blog Post:

Posted by Judy Wilson, Director of Nutrition Services, Food and Nutrition Service and Rebecca Gates, Nutrition.gov, on August 28, 2013 at 3:45 PM

This is a screen capture from the Track & Field Fuel-Up Challenge online game for kids. The Track & Field Fuel-Up Challenge teaches moms and children about healthy habits and provides practical ways they can incorporate them.

It’s summer time! And kids’ thoughts naturally turn to ways to have fun and enjoy themselves! Moms, on the other hand, want kids to continue to learn and develop their skills while they enjoy the lazy days of summer.  The Track & Field Fuel-Up Challenge is an online game that meets the needs of moms and kids. The game inspires kids to jump into good nutrition and have fun while learning. It also helps kids to make good food choices and encourages them to be physically active between events to warm them up for the next challenge and to celebrate!

In this online game from USDA, kids pick their player and progress through four track and field events including the javelin, high jump, long jump, and the dash. To win, players must quickly pick the right answer to questions about healthy eating and nutrition. As players advance from one event to the next, they are encouraged to be active: “Now jump up and down five times to celebrate!” When kids answer correctly, their players get a medal at the end of the game. Questions are randomly selected so kids can play multiple times to get a better score or “go for the gold” on the winner’s stand.

Moms can feel good knowing that this video game reinforces the healthy eating habits they want their kids to develop. The game is also a fun, interactive way for moms and kids to enjoy their time together while learning about whole grains, fruits, vegetables and foods made with low fat milk. The Track & Field Fuel-Up Challenge also provides practical ways mom and child can apply what they learn. The kids’ activity sheets reinforce the skills kids learn in the game, and are an excellent “quiet time” activity for rainy summer days!

Check out the Especially for Moms resources; this page includes kid-friendly recipes, videos, fact sheets and easy, low-cost ways to make fruits, veggies, low-fat milk and whole grains a part of family meals and snacks.

Nutrition.gov provides easy, online access to government information on food and human nutrition for consumers and is managed by the USDA National Agricultural Library (NAL) Food and Nutrition Information Center (FNIC). More resources about nutrition, healthy eating and physical activity can be found at www.Nutrition.gov.

This is a screen capture from the Track & Field Fuel-Up Challenge online game for kids. The Track & Field Fuel-Up Challenge teaches moms and children about healthy habits and provides practical ways they can incorporate them.