Online Group Nutrition Education Sessions (ONEDS)

State Agency: Arizona
Summary: This Full Grant addresses WIC child retention by developing, implementing and evaluating a series of online facilitated video group chat nutrition education discussions - ONEDS to WIC participants. The opportunity to allow participants to receive their nutrition education through an online discussion with other WIC participants addresses many barriers to participation reported in the literature and previous research studies in Arizona.

Connecticut WIC and Head Start Cross-Program Collaboration Project

State Agency: Connecticut
Summary: This Full Grant addresses WIC child retention by creating a formal partnership between WIC and Head Start (HS)/Early Head Start (EHS) program to promote increased participation and/or retention in both programs, and increase coordination of services for the purpose of enhancing the overall health and welfare of families in Connecticut (CT). The main goals of the collaboration project include strengthening and maintaining a formal partnership between the WIC and HS programs at the state and local levels, implementing and evaluating systems for collaboration between WIC and HS programs, increasing and improving services to families, and evaluating changes in collaboration to identify best practices that result in increased participation and/or retention in both programs.

Good Food and a Whole Lot More: A Recipe to Increase Child Retention and Improve Utilization of the Food Package in the Massachusetts WIC Program

State Agency: Massachusetts
Summary: This Full Grant addresses WIC child retention by designing and implementing a set of expanded interactive nutrition education services that focus on grocery shopping, cooking skills, menu planning, and meal preparation. This project will provide hands-on learning featuring healthy food cooking demonstrations (using portable kitchens) with take-home recipe cards, cooking min-workshops, and grocery shopping tours among other activities focused on procuring and preparing healthy food in a cost conscious manner.

Texting for Retention Program

State Agency: Colorado
Summary: This Mini Grant addresses WIC child retention through a Texting for Retention program (TFR). Text reminders/messages will be sent to WIC participants/caregivers about: scheduling appointment, keeping appointments already scheduled and information about the benefits of WIC participation for children over age one. The project will test this approach with approximately 30,000 participants/caregivers.

The WIC Outreach Project

State Agency: Delaware
Summary: This Mini Grant addresses WIC child retention through a partnership with the Food Bank of Delaware (DE). The project plan is for DE WIC to provide funding to the Food Bank of Delaware to hire a WIC Outreach Coordinator (WOC). The WOC will work to eliminate barriers to retention of children participating in WIC through outreach to WIC-eligible households at community access points such as Early Childhood Education Centers and Health Care Facilities. The outreach will include marketing materials and on-site certification of eligible children. WIC food benefits will be issued at the WIC local agency.

WIC2Five: Using Mobile Health Education Messaging to Support Program Retention

State Agency: Vermont
Summary: This Mini Grant addresses WIC child retention by texting secure mobile health education messages to WIC participants. Parents who opt-in to WIC2Five will receive texts one to two times per week for one year with message content that is age-targeted and focuses on health, nutrition, physical activity and referral information. The content of the messaging that will be used was developed and evaluated in previously funded WIC Special Project Grants (Fit WIC and Brighten My Life with Fruits and Vegetables).

The CACFP Halftime: Thirty on Thursdays webinar series is a set of interactive, skills-building webinars that focus on hot topics related to the updated Child and Adult Care Food Program (CACFP) meal patterns.

This webinar will focus on how CACFP operators can use a food’s ingredient list to identify whole grain-rich items for their menus, with a focus on how to treat flour blends. To receive a certificate of participation after viewing this webinar, please visit https://www.cacfp.org/thirty-on-thursdays/ and complete the post-webinar practice questions. It may take a few days to receive your certificate.

La serie Medio tiempo del CACFP: treinta los jueves es un conjunto de seminarios web interactivos que desarrollan habilidades y se centran en temas de interés relacionados con los patrones de comidas actualizados del Programa de Alimentos para el Cuidado de Niños y Adultos (CACFP, por sus siglas en inglés). Este seminario web se enfoca en cómo los operadores del CACFP pueden usar la lista de ingredientes de un alimento para identificar alimentos ricos en grano integral para sus menús, incluyendo cómo tratar las mezclas de harinas. Para recibir un certificado de participación después de ver este seminario web, visite https://www.cacfp.org/thirty-on-thursdays/ y complete las preguntas de práctica posteriores al seminario web. Puede tomar unos días para recibir su certificado.

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Interested in contributing content to the CSFP Sharing Gallery? Please review our Sharing Gallery Criteria for submitting materials. Send your handouts, recipes, cookbooks, lessons, and other resources that fit into our categories to USDAFoods@usda.gov. Please review our Recipe Criteria for submitting recipes.

Interested in hearing about new resources added to the CSFP Sharing Gallery? Subscribe to the Food Distribution - CSFP Nutrition Education topic to receive quarterly email updates.

USDA Food and Nutrition Service (FNS) facilitated the development of this Sharing Gallery in collaboration with the SNAP-Ed program. Materials placed here do not reflect the policies of FNS, and FNS does not conduct thorough reviews of materials submitted for placement here. To look at all the resources at the SNAP-Ed Library visit snaped.fns.usda.gov/library.

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This gallery contains photo albums and videos from CSFP program sites, non-profits, and government agencies. Photos can be used to add visual appeal to presentations and handouts, or on social media messaging and websites. Videos can be used as part of a larger training or presentation or to provide inspiration and ideas to CSFP program participants.

Videos

	My Groceries to Go FNS Mid-Atlantic Regional Office In May 2022, FNS Mid-Atlantic Regional Administrator Dr. Patty Bennett joined Maryland Department of Aging (MDOA) Deputy Secretary Bernice Hutchinson and other nutrition partners at Sandtown Winchester Senior Center in West Baltimore to promote “My Groceries to Go,” the Commodity Supplemental Food Program (CSFP) in Maryland. The event, hosted as part of Older Americans Month, celebrated the partnership between FNS, Meals on Wheels, and The Salvation Army. It also showcased resources provided by the Baltimore City Health Department’s Division of Aging and Care Services and MDOA for older adults that complement CSFP enrollments.
	Older Adult Nutrition Month and SNAP Advocacy The National Council on Aging This webinar is for program administrators that work to increase participation in SNAP among low-income older adults and provides best practices on how to provide outreach to SNAP-eligible seniors.
	COVID-19: Finding Affordable Food The National Council on Aging The physical distance and isolation required to stem the spread of COVID-19 means older adults are struggling to safely get and afford food. Here are some options to help.
	MyPlate Kitchen Recipes U.S. Department of Agriculture, Food and Nutrition Service MyPlate Kitchen has over 16 recipe videos showing how to prepare healthy, budget-friendly recipes.
	MyPlate Grocery Store Tour University of Connecticut Come on a grocery store tour with the SNAP4CT Dietitians to find the healthiest and most economical MyPlate food choices.
	SNAP-Ed Recipe Video Collections U.S. Department of Agriculture, Food and Nutrition Service SNAP-Ed Partners across the country have created hundreds of quick and easy-to-follow recipe videos. Visit these SNAP-Ed sites to check out videos with step-by-step instructions to help everyone become a cooking champion!
	Go4Life Exercise Videos U.S. Department of Health and Human Services, National Institutes of Health, National Institute on Aging The NIA's YouTube channel has free workout videos that are made specifically for older adults.

Photos

CSFP Photo Album United States Department of Agriculture This photo album showcases CSFP operations and nutrition education activities at Focus: HOPE in Detroit, Cumberland Community Cares Food Pantry in Virginia, and Seminole Nation of Oklahoma.

USDA Food and Nutrition Service (FNS) facilitated the development of this Sharing Gallery. Materials placed here do not reflect the policies of FNS, and FNS does not conduct thorough reviews of materials submitted for placement here. Interested in contributing content to the CSFP Sharing Gallery? Please review our Sharing Gallery Criteria for submitting materials. Send your photos and videos to USDAFoods@usda.gov.

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This gallery features a variety of toolkits that have been developed by non-profit organizations or government agencies to assist CSFP program operators in providing nutrition-related content to their participants. Toolkits can be used to access a collection of resources that may include lesson plans, activities, presentations, and/or handouts on a specific targeted subject matter.

	Senior Nutrition Program Community Tools (PDF, 194 KB) US Department of Health and Human Services, Administration for Community Living This activity is a spin on the game Pictionary and can be played in congregate settings to increase socialization among older adults.
	Tele or Virtual Nutrition Education for Older Adults (PDF 380 KB) US Department of Health and Human Services, Administration for Community Living, National Resource Center on Nutrition and Aging This resource is for educators that work with older adults and it provides best practices on how to conduct tele or virtual nutrition education.
	MyPlate for Older Adults Tufts University MyPlate for Older Adults provides examples of foods that fit into a healthy well balanced diet. Handouts are available in English or Spanish. A video, tips, and handouts are available for use.
	Bean Basics Toolkit U.S. Department of Agriculture, Food and Nutrition Service This document provides an overview of beans, including their nutritional benefits, how to use them, and creative recipes.
	EatFresh California Department of Social Services and Leah's Pantry A mobile-friendly website that provides inspiration and tools for the CalFresh (SNAP) population. It features easy, low-cost recipes; health tips; food discovery information; Ask a Dietitian; local resources; weekly health tips via text message and email; and link to the EatFresh.org Mini Course, an online direct education intervention. EatFresh.org is available in English, Spanish, and Chinese.
	Eat Smart, Live Strong U.S. Department of Agriculture, Food and Nutrition Service Eat Smart, Live Strong is an intervention designed to improve fruit and vegetable consumption and physical activity among 60-74 year olds participating in or eligible for FNS nutrition assistance programs. This resource was originally released in 2008 and was updated in 2013.
	Safe and Healthy Food Pantry Project University of Wisconsin-Madison Extension The Safe & Healthy Food Pantries Project was developed to provide food pantries with guidance on how to improve the nutritional quality and safety of their food inventories. The full project guide offers food pantries with the opportunity to learn the latest research, assess their current practices, review strategies, and develop an action plan to improve the nutrition and safety of the foods they provide to families.

Interested in contributing content to the CSFP Sharing Gallery? Please review our Sharing Gallery Criteria for submitting materials. Send your toolkits to USDAFoods@usda.gov.

USDA Food and Nutrition Service (FNS) facilitated the development of this Sharing Gallery. Materials placed here do not reflect the policies of FNS, and FNS does not conduct thorough reviews of materials submitted for placement here.

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This gallery features e-letters, newsletters, blogs, and articles that highlight nutrition and wellness among older adults. These resources can be used as a source of inspiration to learn about what other agencies and CSFP programs are doing that has been successful.

	USDA Foods from Farm to Plate: Household Highlights United States Department of Agriculture, Food and Nutrition Service 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. Subscribe via GovDelivery to the Household Highlights edition for regular updates on CSFP.
	10 Foods that are Good for your Teeth Byte Eating healthy can help combat chronic conditions like obesity, heart disease, and diabetes. At the same time, it can also be good for your dental health. This article highlights 10 foods that support dental health. Byte also includes additional information on aging and dental health for seniors.
	Healthy Eating News U.S. Department of Health and Human Services, National Institutes of Health, National Institute on Aging This consumer-focused website includes regularly updated nutrition news and articles relating to nutrition for older adults.
	Hunger in Older Adults Report Meals on Wheels America Through best practices and actionable strategies, this 2017 report seeks to engage Aging Network leaders and advocates as partners to increase use of food assistance programs by older adults as this vulnerable population in set to double by 2050.

Interested in contributing content to the CSFP Sharing Gallery? Please review our Sharing Gallery Criteria for submitting materials. Send your news or blog articles to USDAFoods@usda.gov.

USDA Food and Nutrition Service (FNS) facilitated the development of this Sharing Gallery. Materials placed here do not reflect the policies of FNS, and FNS does not conduct thorough reviews of materials submitted for placement here.

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

	Healthy Eating for Older Adults National Council on Aging The National Council on Aging is a national non-profit that provides resources, tools, best practices, and conducts advocacy work to improve the lives of older adults.
	Nutrition.gov: Older Individuals United States Department of Agriculture Find nutrition information for older adults to eat healthy, reduce disease risk, and deal with changes that affect appetite and eating.
	National Commodity Supplemental Food Program Association The National CSFP Association mission is to provide leadership in program advocacy, sustainability, and opportunities for members to share practices and resources to ensure seniors have the food security needed to support their health and comfort during their golden years.
	Academy of Nutrition and Dietetics The Academy of Nutrition and Dietetics is the world's largest organization of food and nutrition professionals founded in Cleveland, Ohio, in 1917, by a visionary group of women dedicated to helping the government conserve food and improve the public's health and nutrition during World War I. Today, the Academy represents more than 112,000 credentialed practitioners — registered dietitian nutritionists, dietetic technicians, registered, and other dietetics and nutrition professionals holding undergraduate and advanced degrees in nutrition and dietetics, and students — and is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy.
	The National Institute on Aging NIA, one of the 27 Institutes and Centers of the U.S. Department of Health and Human Services, National Institutes of Health (NIH), leads a broad scientific effort to understand the nature of aging and to extend the healthy, active years of life.
	The National Resource Center on Nutrition and Aging The NRCNA’s purpose is to build the capacity of senior nutrition programs funded by the Older Americans Act (OAA) to provide high quality, person-centered services, and to assist ACL and stakeholders to identify current and emerging issues and opportunities to enhance program sustainability and resiliency.

Interested in contributing content to the CSFP Sharing Gallery? Please review our Sharing Gallery Criteria for submitting materials. Send your resources to USDAFoods@usda.gov.

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This gallery contains cookbooks and recipes that specifically target participants of CSFP and older adults. Resources have been developed by non-profit organizations, state agencies, and the USDA. Cookbooks and recipes can be used to provide participants with ideas on how to utilize foods found in their CSFP food package.

	Utah CSFP Outside the Box Cookbook Utah Food Bank A collection of recipes developed by the Utah Food Bank to use with the Commodity Supplement Food Program Food Package. This cookbook is also available in Spanish.
	Stockbox Cookbook Wisconsin Department of Health Services Stockbox Cookbook: Meals You Can Make with Ingredients from the Commodity Supplemental Food Program contains numerous recipes that can be used with food from the monthly CSFP food package.
	SNAP-Ed Recipes United States Department of Agriculture, Food and Nutrition Service The SNAP-Ed Recipes page provides links to many partners which have endless recipes that are healthy and affordable. In addition, you will find a seasonal recipes section. Search for recipes that use in-season fruits and vegetables all year long!
	MyPlate Kitchen Recipes United States Department of Agriculture, Food and Nutrition Service Consumers can also access over a thousand healthy, budget-friendly recipes through the MyPlate Kitchen available in English and Spanish.

Interested in contributing recipes or cookbooks to the CSFP Sharing Gallery? Please review our Sharing Gallery Criteria and Recipe Criteria and send your materials to USDAFoods@usda.gov for consideration.

USDA Food and Nutrition Service (FNS) facilitated the development of this Sharing Gallery. Materials placed here do not reflect the policies of FNS, and FNS does not conduct thorough reviews of materials submitted for placement here.

Back to the CSFP Sharing Gallery Main Page

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 (HHS), and U.S. Department of Agriculture (USDA). These handouts can easily be printed and distributed or shared online with program participants.

Nutrition Assistance Programs

	Nutrition Benefits of CSFP United States Department of Agriculture, Food and Nutrition Service This one-page document describes the foods offered through CSFP. Useful as a marketing and information handout, there is space on the document for adding local program contact information.
	Older Adult (age 60+) Nutrition Programs Referral Chart During COVID-19 Food Research and Action Center The Food Research and Action Center (FRAC) developed a list of federal nutrition assistance programs available to older Americans. This list also includes each programs response to COVID-19.
	Improving Your Health with Nutrition Assistance U.S. Department of Health and Human Services, Association for Community Living; This handout provides an overview of physical changes that may occur as you get older and the effect they have on your nutritional status. It also contains information on how to get nutrition assistance from your health care provider and more information about federal nutrition assistance programs.

Healthy Eating and Meal Preparation Tips

	Nutrition in the CSFP Food Package USDA Food and Nutrition Service This factsheet discusses the nutritional value of shelf-stable foods in the CSFP food package.
	Make Healthy Drink Choices Building a healthy eating routine isn't just about the foods you eat - it's important to pay attention to your drink choices, too. Follow these tips to make healthy drink choices.
	Build a Healthy Eating Routine as You Get Older Good nutrition is key to staying healthy, active, and independent as you get older. And it's never too late to make healthy changes! Follow these tips to build a healthy eating routine that works for you!
	What's your Move? The handout explains how physical activity can make your daily life better.
	Create Better Health Utah State University Extension The Create Better Health Utah SNAP-Ed curriculum has multiple handouts available in both English and Spanish. Topics to choose from include meal preparation, food safety, shopping with a list, being more physically active, and more.
	Healthy Eating After 50 U.S. Department of Health and Human Services, National Institutes of Health, National Institute on Aging This handout, developed by the National Institute on Aging, contains important tips on eating healthy after 50. Topics include how much water to drink, cutting back salt and fat, and keeping food safe to eat. This resource is also available in Spanish, and available for ordering paper copies.
	Using the Nutrition Facts Label: For Older Adults U.S. Department of Health and Human Services, Food and Drug Administration This guide contains a comprehensive overview of how to successfully read a Nutrition Facts Label. It also includes a glossary of terms and detailed information about key nutrients. This resource is also available in Spanish.
	What’s On Your Plate? Smart Food Choices for Healthy Aging U.S. Department of Health and Human Services, National Institutes of Health, National Institute on Aging Learn how to eat healthfully as you get older. Get an overview of healthy eating plans, nutrients, and food safety. Find information about healthy recipes and how to overcome roadblocks to healthy eating. Learn how to make smart food choices every day. Order free paper copies.
	MyPlate for Dysphagia University of Florida IFAS Extension This resource illustrates how resources from MyPlate.gov can be easily adapted for people with swallowing difficulties (dysphagia) that require texture-modified foods.
	Add Flavor with Herbs and Spices Nebraska Extension This handout focuses on using herbs and spices to add fabulous flavor and color to food without adding salt, fat or sugar.
	Calcium Fact Sheet for Consumers U.S. Department of Health and Human Services, National Institutes of Health, Office of Dietary Supplements Many people in the US get less than recommended amounts of calcium from food and supplements, especially low-income adults 50 years and older. Learn more about calcium, food sources and supplements in this Calcium Fact Sheet from the NIH.
	Quick and Easy Meals Using the Freezer Connecticut/Rhode Island Family Nutrition Program Senior Nutrition Awareness Project Tips for making meals ahead and freezing them in single-serve sizes. Helps participants save time and money.

Food Safety

Baby Boomers and Food Safety FoodSafety.gov This infographic provides food safety information for adults age 65 and older.

Food Safety for Older Adults US Department of Health and Human Services, U.S. Food and Drug Administration Food safety is important for everyone – but it’s extremely important for individuals with a weakened immune system, which makes them especially vulnerable to foodborne illness. This guide is intended to help older adults and people with cancer, diabetes, HIV/AIDS, organ transplants, or autoimmune diseases avoid foodborne infections. This resource is also available in Spanish.

Infographics

	Make Smart Food Choices for Healthy Aging U.S. Department of Health and Human Services, National Institutes of Health, National Institute on Aging Share this infographic and help spread the word about making smart food choices for healthy aging.
	Diet and Exercise: Choices Today for a Healthier Tomorrow U.S. Department of Health and Human Services, National Institutes of Health, National Institute on Aging Lifestyle choices you make today can lead to a healthier future. Learn how eating a healthy diet and exercising can help control or delay age-related health problems. Share this infographic and help spread the word about healthy diet and exercise.
	6 Ways to Eat Well as You Get Older National Council on Aging This infographic provides six easy tips to eat healthier as an older adult.
	Easy Steps to Prevent Food Waste United States Department of Agriculture Each year, the average American family of four loses $1,500 to uneaten food. USDA offers a range of advice to help Americans reduce food waste, which in turn increases household food budgets and makes nutritious diets more affordable. Download this infographic and share these easy steps to reduce food waste at home.

Interested in contributing content to the CSFP Sharing Gallery? Send your handouts to USDAFoods@usda.gov.

USDA Food and Nutrition Service (FNS) facilitated the development of this Sharing Gallery. Materials placed here do not reflect the policies of FNS, and FNS does not conduct thorough reviews of materials submitted for placement here.

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CSFP Sharing Gallery Inclusion Criteria

If you are considering submitting a resource to be included in the CSFP Sharing Gallery, please ensure it aligns with the following criteria.

1. Focus Area: CSFP Participants (Low-Income Older Adults. CSFP serves individuals age 60 and over with incomes of less than 130% of poverty ($16,744 for a senior living alone in 2021).
2. At the time of review, nutrition-related information is consistent with the most recently published version of the Dietary Guidelines for Americans, USDA MyPlate and/or the Physical Activity Guidelines for Americans.
3. Education materials and resources for program participants should be written and presented at the 5th grade level.
4. Information is focused on food and nutrition education and not on CSFP program operations or policy.
5. Resources created within the last 5 years are preferred.
6. Information is presented objectively and fairly without brand name promotion or obvious author/sponsor bias.
7. Content can include, but not be limited to:
   • Food and nutrition education resources/tools suitable for State and local agencies to develop and conduct nutrition education activities or to distribute to CSFP participants.
     • Note: recipe and cookbook content must be appropriate for the CSFP population. Recipes should be appealing and use USDA Foods offered through CSFP. See Recipe Inclusion Criteria for additional recipe requirements.
   • Links to information on the nutrition needs of older Americans and/or to other agencies that provide food and nutrition resources for low-income older Americans.

Implementation of a Fraud Detection and Prevention System For Participant Integrity in the Georgia WIC Program (FDPS)

State Agency: Georgia

Summary: This Full Grant addresses WIC participant fraud and abuse. The Georgia Women, Infants and Children Program (GAWIC) will develop and implement a Fraud Detection and Prevention System. System features include data integration, predictive analytics, data mining and social network analysis to combat participant fraud and online sale of infant formula. In addition, GAWIC in conjunction with the Georgia Department of Public Health, will establish a WIC Participant Data Repository for use in interstate and intrastate dual participation determination. This will include establishing data sharing agreements with the bordering states of Florida, Alabama, Tennessee, North Carolina and South Carolina.

Recipe Guidelines

The following are suggested guidelines to consider when promoting recipes in CSFP and FDPIR.

Recipe(s):

1. Are appropriate for participants who receive USDA Foods in CSFP or FDPIR and are consistent with the most recently published version of the Dietary Guidelines for Americans and USDA MyPlate.
2. Use healthier versions of ingredients to reduce saturated fat, sodium, and added sugar (such as low or non-fat milk and cheese, vegetable oil, lower sodium items).
3. Include the number of servings per recipe. Recipes that yield one or two servings are welcome.
4. Do not need to include a nutritional breakdown or analysis.
5. Appear accurate or have been tested.
6. Appear appetizing and appropriate for CSFP or FDPIR program participants.
7. Use one or more USDA Foods offered to participants. Refer to the Foods Available Lists:
   • CSFP Foods Available
   • FDPIR Foods Available.
8. Aim for less than 10 ingredients not including herbs and spices; modifying the recipe to include more fruits, vegetables, or whole grains is encouraged as is adding herbs and spices in place of salt.
9. Use ingredients that are low cost and readily available.
10. Use common measurements such as teaspoons, tablespoons, and cups.
11. Have instructions that follow the order of ingredients with clear and easy to follow directions.
12. Can be prepared relatively quickly (15-30 minutes for preparation time; some recipes like stews, casseroles, and baked goods may take longer). The recipe does not need to include estimated preparation time.
13. Use basic equipment for preparation - recommended equipment options include:
    • Oven
    • Stovetop
    • Basic pots and pans
    • Microwave
    • Toaster
    • Blender
    • Electronic hand mixer (manual hand mixing is always an option)
    • Measuring cups
    • Measuring spoons
14. Follow appropriate food safety practices.
15. Include the source for the recipe or recipe adaptation. If the recipe reflects a combination of several recipes, suggestions from participants, or has been created from scratch, indicate the source(s) in general terms. For example, if the recipe was created based on input from several program participants, the source can say: Recipe created based on input from program participants.

The Commodity Supplemental Food Program (CSFP) works to improve the health of low-income persons at least 60 years of age by supplementing their diets with nutritious USDA Foods. Visit the CSFP homepage to learn more about the program.

The CSFP Sharing Gallery is a collection of resources and materials to assist state and local agencies who administer CSFP and provide food and nutrition information to program participants. Resources have been organized by format type.

Interested in contributing content to the CSFP Sharing Gallery? Please review our Sharing Gallery Criteria and Recipe Criteria for submitting materials and recipes. Send your handouts, recipes, cookbooks, lessons, and other resources that meet the criteria to USDAFoods@usda.gov

Click on one of the following categories to explore what resources are available.

	Handouts 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 (HHS), and U.S. Department of Agriculture (USDA). These handouts can easily be printed and distributed or shared online with program participants.
	Recipes and Cookbooks This gallery contains cookbooks and recipes that specifically target participants of CSFP and older adults. Resources have been developed by non-profit organizations, state agencies, and the USDA. Cookbooks and recipes can be used to provide participants with ideas on how to utilize foods found in their CSFP food package.
	Photos and Videos This gallery contains photo albums and videos from CSFP program sites, non-profits, and government agencies. Photos can be used to add visual appeal to presentations and handouts, or on social media messaging and websites. Videos can be used as part of a larger training or presentation or to provide inspiration and ideas to CSFP program participants.
	Toolkits This gallery features a variety of toolkits that have been developed by non-profit organizations or government agencies to assist CSFP program operators in providing nutrition-related content to their participants. Toolkits can be used to access a collection of resources that may include lesson plans, activities, presentations, and/or handouts on a specific targeted subject matter.
	In the News This gallery features e-letters, newsletters, blogs, and articles that highlight nutrition and wellness among older adults. These resources can be used as a source of inspiration to learn about what other agencies and CSFP programs are doing that has been successful.
	Additional Resources This gallery features links to outside organizations that provide programming, funding, or resources specifically tailored to CSFP participants and older Americans. These organizations often link to additional resources and can be a source to help identify partners for future nutrition-related projects or initiatives.

If you have any questions about where to find a particular resource or how to best utilize the resources included in the sharing gallery please reach out to us at USDAFoods@usda.gov.

USDA Food and Nutrition Service (FNS) facilitated the development of this Sharing Gallery. Materials placed here do not reflect the policies of FNS, and FNS does not conduct thorough reviews of materials submitted for placement here.

Racial/Ethnic Data Used in the Report

WIC racial/ethnic data was collected as part of the WIC Participant and Program Characteristics (PC) 2014, conducted by Insight Policy Research and Abt Associates for the Food and Nutrition Service.  Data was reported by 90 WIC State agencies based on reports submitted by more than 1,800 WIC local agencies.

The State-reported racial/ethnic PC 2014 data contain WIC enrollment information for the five (5) racial categories required by the Office of Management and Budget (OMB). The five categories are: American Indian or Alaska Native, Asian, Black or African American, Native Hawaiian or Other Pacific Islander, and White. Multiple racial identifications are permitted, which are reported as Two or More Races. Together, these make up 99.8 percent of enrollment, with the remaining 0.2 percent as Race Not Reported. Caution should be used in comparing results across groups; missing data must always be considered in gauging differences between, among, or across groups or categories of WIC participants.

Please note that WIC enrollment differs from WIC participation.  WIC enrollment is defined as individuals certified to receive WIC benefits for specific time periods, including individuals who did not claim or redeem the food instruments issued during those time periods.  Whereas, WIC participation is defined in program regulations as the number of individuals who picked up food instruments during the designated time periods.

Highlights

Enrollment for the WIC Program in April 2014 totaled 9,303,254*.  Of this total, Whites accounted for 5,465,188 (58.74%), Blacks or African Americans 1,892,153 (20.34%), American Indian/Alaskan Natives 1,032,651 (11.10%), Multiple Race 506,270 (5.44%), Asians 309,260 (3.32%), Hawaiian/Pacific Islanders 78,229 (0.84%). The Race Not Reported category accounted for the remaining 19,503 (0.21%) of enrollment.  Total Women enrolled in the WIC Program were 2,199,462 (23.6%), Infants 2,141,988 (23.0%), and Children 4,961,804 (53.3%).

*These data represent nearly complete counts of all Women, Infants, and Children enrolled in the WIC Program as of April 2014. Percents may not add to 100.0% and subtotals may not add to totals due to rounding and to the use of weights in the case of several State agencies that either under‐ or over reported the number of participants. For a more complete discussion of the WIC reporting system and analytic methodology, please see the above report, which is available at: http://www.fns.usda.gov/women-infants-and-children-wic-participant-and-program-characteristics-2012

Project Title: Grow with WIC

State Agency: Pennsylvania

Summary: The Pennsylvania WIC Program in conjunction with three local agencies and Penn State University proposes to address the issue of retention of children ages one to four by developing interventions that will complement the guided goal-setting process and ensure that every WIC visit is a positive experience. Entitled “Grow with WIC”, this will be done by 1) Reframing the WIC message so that participants understand it is a 5-year program designed to guide and support parents through the duration of pre-school years and 2) Confronting the barriers to retention that participants face. The interventions will be offered in three WIC clinics using a multi-tiered approach with each level building on the previous one and offering further enhancements.

Project Title: WIC-Head Start: A Recipe for a Healthy Life

State Agency: Georgia WIC Program

Summary: Georgia Department of Public Health seeks funding to implement a pilot project to increase WIC enrollment within targeted Health Districts across the state. through WIC Head Start - A Recipe for a Healthy Life, the Georgia Department of Public Health’s WIC program seeks to reclaim child participants between the ages of 1 and 5 within the State of Georgia. The goal will be achieved through Quality Improvement methods designed to increase caseload. In achieving this goal, Georgia WIC staff will partner with Georgia Head Start in the targeted Health Districts of Macon, Columbus, and Gainesville to increase screening and enrollment rates for eligible children.

Project Title: Increasing Enrollment and Participation of Children in Mississippi WIC

State Agency: Mississippi

Summary: The purpose of this project is to establish a partnership with Head Start programs throughout Mississippi in order to increase enrollment, participation, and retention of WIC eligible children. This intervention will consist of two Phases. In Phase 1, Head Start Project Officers will be hired to secure memorandums of understanding with 2 large Head Start agencies in Mississippi, develop procedures for providing WIC services in Head Start programs.

Project Title: WIC On Wheels- Virginia Mobile Clinic

State Agency: Virginia

Summary: WIC seeks to address the retention problem by making services more readily available to participants. In the past, participants have cited the location of WIC sites, including problems related to distance from home to site, neighborhood safety and transportation as reasons for not participating or remaining in the WIC Program. The WIC On Wheels Virginia Mobile Clinic will be located in the parking lots of local grocery stores and using the ‘meet them where they are’ approach to providing services.

Project Title: The South Carolina Mobile WIC Project

State Agency: South Carolina

Summary: The Mobile WIC Project’s goal is to take WIC services outside of the clinic and meet potential clients within their very own neighborhoods, bringing services to those who need it most. A major component of this project would be the purchase of a Mobile WIC Clinic to serve as a satellite clinic throughout DHEC’s Lowcountry Region – encompassing five of the six counties included in South Carolina’s Promise Zone (Allendale, Bamberg, Colleton, Hampton and Jasper counties). The agency will use a strategic approach to reach target populations through collaborations with Head Start, the Summer Food Service Program, and a local community organization.

Project Title: The Nutrition Education for Retention Initiative (NERI)

State Agency: Puerto Rico WIC Program

Summary: Low rate of child retention and attendance to nutritional education appointments after their first birthday are significant issues affecting the PR WIC program. The Nutrition Education for Retention Initiative (NERI) was conceived to increase child retention by combining the convenient access to participant centered nutrition education through the use of technology. PR WIC Program wants to develop an educational Website to facilitate the access for parents, caregivers and participants to online nutrition education classes. This functionality will interface with the current paper based system and with the planned EBT system.

Many WIC agencies have discovered the advantages of using volunteers to stretch resources, lower administrative costs, and increase the quality and quantity of services provided to WIC participants. To find out more about volunteer opportunities that may be available in your area, please contact the state WIC Director

In accordance with the Paperwork Reduction Act of 1995, this notice invites the general public and public agencies to comment on a proposed information collection. This collection is an extension, without change, of a currently approved collection for maintaining the National Disqualified List of institutions, day care home providers, and individuals that have been terminated or otherwise disqualified from Child and Adult Care Food Program (CACFP) participation.

These federal requirements affect eligibility under the CACFP. The state agencies are required to enter data as institutions and individuals become disqualified from participating in the CACFP. The collection is the result of a FNS web-based system constructed to update and maintain the list of disqualified institutions and individuals so that no state agency or sponsoring organization may approve any entity on the National Disqualified List to ensure the integrity of the Program.

What are the WIC food packages?

The WIC food packages provide supplemental foods designed to address the specific nutritional needs of income-eligible pregnant, breastfeeding, and non-breastfeeding postpartum individuals, infants, and children up to five years of age who are at nutritional risk.

WIC participants receive a monthly benefit from one of seven science-based food packages, according to their life stage nutritional needs. Participants then use their WIC electronic benefit transfer (EBT) card to buy the food and beverages in their package.

USDA periodically updates the WIC food packages to reflect current nutrition science.

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  In 2024, USDA announced final changes to the WIC food packages to align with the latest Dietary Guidelines and reflect recommendations from NASEM.

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  USDA will support WIC state agencies and industry partners in implementing the final changes to the WIC food packages through webinars and ongoing technical assistance including questions and answers.

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  Learn more about what's in each WIC food package for women, infants, and children.

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  USDA has outlined the regulatory requirements for WIC-eligible foods and provided information for manufacturers.

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How do the final changes in the WIC food packages compare to the proposed changes?

Fruits and Vegetables

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
Current Regulatory Amounts (before inflation): Children $8 Pregnant, postpartum, breastfeeding $10	Increase the cash-value benefit (CVB) base monthly amount for child, pregnant, breastfeeding, and postpartum participants: Current Regulatory Amounts (adjusted for inflation): Children $9 Pregnant, postpartum, breastfeeding $11 Proposed Changes: Children $24 Pregnant, postpartum $43 Breastfeeding $47	Finalize as proposed to provide the CVB in the following base monthly amounts, adjusted annually for inflation: Children $24 Pregnant, postpartum $43 Breastfeeding $47
Note: USDA adjusts CVB amounts annually for inflation in accordance with WIC regulations. CVB levels at the time of rule implementation due to inflation (for FY 2024) will continue at levels states are providing through appropriations language, and will be: Children $26 Pregnant, postpartum $47 Breastfeeding $52
State agencies are only required to authorize fresh fruits and fresh vegetables and have the option to authorize other forms (frozen, canned, or dried).	Require WIC state agencies to authorize at least one other form of fruits and vegetables (frozen, canned, or dried) in addition to fresh.	Finalize as proposed.
Under current minimum stocking requirements, vendors must stock at least 2 different vegetables.	Require vendors to stock at least three varieties of vegetables, an increase from two different vegetable varieties currently required.	Finalize as proposed.
Current regulations do not permit CVV purchases of fresh herbs.	Expand what can be purchased with the CVV to include fresh herbs and allow larger package sizes.	Finalize as proposed.

Juice

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
Children: 128 oz. Pregnant and breastfeeding: 144 oz. Postpartum: 96 oz.	Reduce the maximum monthly allowances of juice as follows: Children: 64 oz. Pregnant and breastfeeding: 64 oz. Postpartum: zero oz.	Reduce juice amounts but all child and adult participants receive 64 fluid ounces. Children: 128 to 64 oz. Pregnant and breastfeeding: 144 to 64 oz. Postpartum: 96 to 64 oz.
There is no option for state agencies to authorize substituting a CVV in place of juice.	Allow substitution of juice for a $3 CVV.	Finalize as proposed.

Milk and Milk Substitutions

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
Current amounts: Children 1 through 4 years: 16 qts. Pregnant/partially breastfeeding: 16 qts. Fully breastfeeding: 24 qts. Postpartum: 16 qts.	Reduce the maximum monthly allowances of milk as follows: Children 12 - 23 months: 12 qts. Children 2 - 4 years: 14 qts. Pregnant/partially breastfeeding: 22 to 16 qts. Fully breastfeeding: 16 qts.	Finalize as proposed.
State agency option to authorize lactose-free milk.	Require authorization of lactose-free milk, currently a state agency option.	Finalize as proposed.
a. State agency option to authorize flavored milk. b. Total sugar limit for yogurt is b. Total sugar limit for yogurt is ≤ 40 grams per 1 cup.	a. Permit only unflavored milk. b. Reduce total sugars allowed in yogurt from ≤40 to ≤30 grams per 8 ounces; and, add a limit for total sugars in plant-based milk substitutions of ≤12 grams per 8 ounces.	a. Finalize as proposed. b. Modify the provision to establish an added sugars limit for yogurt of ≤ 16 grams per 8 ounces; and an added sugars limit for plant-based milk alternatives of ≤ 10 grams per 8 ounces.
Must be calcium-set prepared with calcium salts.	a. Add a minimum calcium specification for tofu of 200 milligrams per 100 grams. b. Add a vitamin D specification for yogurt of 100 IU (2.5 micrograms) per 8 ounces (1 cup).	a. Modify the provision to add a minimum calcium specification of 100 milligrams per 100 grams of tofu. b. Add a minimum vitamin D specification of 106 IU (2.67 micrograms) per 8 oz of yogurt and extend the implementation timeline to 36 months.
State agency option: 1 qt. (32 oz.) yogurt may be substituted for 1 qt. milk for child, pregnant, postpartum, and breastfeeding participants.	Increase yogurt substitution amounts from 1 quart of yogurt for 1 quart of milk to allow up to 2 quarts of yogurt for 2 quarts of milk.	Finalize as proposed.
No soy-based cheese option and only cow's milk yogurt is allowed.	Add soy-based yogurts and soy-based cheeses as substitution options for milk.	Finalize as proposed and allow plant-based yogurts and plant-based cheeses (not just soy-based milk substitution options).
Yogurt must conform to the standard of identity for yogurt as listed in Table 4 of 7 CFR 246.10(e)(12).	Update the FDA standard of identity citations for yogurt.	Finalize as proposed.
Whole yogurt is the standard yogurt for issuance to 1-year-old children.	Allow yogurts other than whole fat (i.e., reduced fat) to be issued to 1-year-old children without restriction.	Finalize as proposed.
1 lb. of cheese was authorized for fully breastfeeding (up to 1 year post-partum) participants in Food Package VII.	Remove cheese as a separate food category in the fully breastfeeding food package; cheese remains a partial milk substitution option for child, pregnant, postpartum, and breastfeeding participants.	Finalize as proposed.

Infant Foods

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
Current amounts of Infant Cereal: Fully breastfed: 24 oz. Partially breastfed: 24 oz. Fully formula-fed: 24 oz. Current amounts for Infant Fruits/Vegetables: Fully breastfed: 256 oz. Partially breastfed: 128 oz. Fully formula-fed: 128 oz. Current amounts for Infant Meats: Fully breastfed: 77.5 oz. Partially breastfed: zero oz. Fully formula-fed: zero oz.	Reduce infant cereal, infant fruits and vegetables, and infant meat as follows: Amounts of Infant Cereal: Fully breastfed: 16 oz. Partially breastfed: 8 oz. Fully Formula-Fed: 8 oz. Amounts for Infant Fruits/Vegetables: Fully breastfed: 128 oz. Partially breastfed: 128 oz. Fully Formula-Fed: 128 oz. Amounts for Infant Meats: Fully breastfed: 40 oz. Partially breastfed: zero oz. Fully Formula-Fed: zero oz.	Finalize as proposed.
Only infants ages 9-11 months may receive a CVV to purchase fresh fruits and vegetables as a substitute for half of the jarred infant fruits and vegetables*. * Current amounts and CVV value allowed: Fully breastfed: $9 CVV and 128 oz. jarred infant fruits and vegetables. Partially breastfed and fully formula-fed: $4 CVV and 64 oz. jarred infant fruits and vegetables.	Increase CVV substitution amounts for infant fruits and vegetables*, allow forms other than fresh, and lower the minimum age for infants to receive a CVV from 9 to 6 months. * The CVV substitution allows half (64 ounces) or all (128 ounces) of jarred infant fruits and vegetables to be substituted with a $10 or $20 CVV, respectively, for all food packages for infants ages 6 through 11 months	Finalize as proposed.
Any variety of commercial infant food meat or poultry, as a single major ingredient, with added broth or gravy. Added sugars or salt (i.e. sodium) are not allowed.	Prohibit added fats in infant foods.	Proposed provision is dropped. No change to current program rules which allows added fats in infant foods.

Add Infant Formula Flexibilities and Create a Separate Food Package for Partially (Mostly) Breastfeeding Participants

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
Partially breastfed infants may receive up to 104 fl. oz.	Increase formula amounts in the first month for partially (mostly) breastfed infants from 104 fl. oz. to up to 364 fl. oz.	Finalize as proposed.
In the regulations, there are only maximum monthly allowances and minimum or "full nutrition benefit" amounts.	Allow all prescribed infant formula quantities to be considered “up to” amounts.	Finalize as proposed.
Food Package V is issued to two categories of WIC participants: participants with singleton pregnancies; breastfeeding participants whose partially (mostly) breastfed infants receive formula from the WIC program in amounts that do not exceed the maximum formula allowances, as appropriate for the age of the infant as described in Table 1 of paragraph (e)(9) of this section.	Create a separate and enhanced food package for partially breastfeeding participants rather than issuing the same package provided to pregnant participants.	Finalize as proposed.

Breakfast Cereals

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
Currently, WIC-eligible whole grain breakfast cereals must have whole grain as the primary ingredient by weight and meet the FDA labeling requirements for making a health claim as a "whole grain food with moderate fat content" and at least half of cereals must be whole grain.	Change whole grain criteria for breakfast cereals to require “whole grain” as the first ingredient.	Finalize as proposed.
At least one half of all breakfast cereals on each state agency’s authorized food list must meet the whole grain requirements as specified in Table 4 at 7 CFR 246.10(e)(12).	Require 100 percent of breakfast cereals on a state agency authorized product list meet whole grain criteria.	Require 75 percent of breakfast cereals on a state agency authorized product list meet whole grain criteria.
Must contain ≤ 21.2 g sucrose and other sugars per 100 g dry cereal (≤ 6 g per 1 dry oz.).	No change to sugar limits for breakfast cereal - must contain ≤ 21.2 grams total sugar per 100 grams (≤ 6 g per 1 oz.).	Replace the total sugars limit for breakfast cereal with an added sugars limit of ≤ 21.2 grams per 100 grams (≤ 6 g per 1 oz.).

Whole Wheat Bread, Whole Grain Bread, and Whole Grain Options

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
Current amounts: Children: 32 oz. Pregnant, partially vreastfeeding and fully breastfeeding individuals: 16 oz.	Reduce maximum monthly allowance of whole wheat/whole grain bread and whole grains in the child food packages from 32 to 24 ounces; and increase amounts in the pregnant, postpartum, and breastfeeding food packages from 16 to 48 ounces.	Finalize as proposed.
WIC regulations require whole grain bread have a whole grain as the primary ingredient by weight and meet the FDA labeling requirements for making a health claim as a "whole grain food with moderate fat content."	Whole grain breads must contain at least at 50 percent whole grains, rather than having a whole grain as the primary ingredient by weight and meeting the FDA health claim labeling requirement as a “whole grain food with moderate fat content”.	Finalize as proposed.
Whole grain options include brown rice, bulgur, oats, whole-grain barley, and whole wheat macaroni products without added sugars, fats, oils, or salt, and soft com (made from ground masa flour) or whole wheat tortillas.	Expand whole grain options to include quinoa; wild rice; millet; triticale; amaranth; kamut; sorghum; wheat berries; tortillas made with folic acid-fortified corn masa flour; corn meal (including blue); teff; buckwheat; and whole wheat bread products (i.e., pita, English muffins, bagels, and naan).	Finalize as proposed and allow for additional whole grain options that meet nutrient specifications.

Canned Fish

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
Children (1 through 4 years) do not receive canned fish.	Add 5 ounces of canned fish to food packages for children (2 through 4 years) and specify varieties as salmon, sardines, and Atlantic mackerel.	Add 6 ounces canned fish to food packages for all children (1 through 4 years) and allow children to obtain canned salmon, sardines, Atlantic mackerel, Chub mackerel, and light tuna.
Pregnant, postpartum, and partially breastfeeding participants do not receive canned fish; fully breastfeeding participants receive 30 ounces. Canned salmon, sardines, Atlantic mackerel, Chub mackerel, Jack Mackerel, and light tuna.	Add 10 ounces of canned fish to food packages for pregnant and postpartum participants and 15 ounces for partially breastfeeding participants; and revise amounts for fully breastfeeding participants from 30 to 20 ounces. Remove Jack Mackerel.	Finalize as proposed.

Legumes and Eggs

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
Current legume food category specifies "dry"; State agencies have the option to allow canned.	Require WIC state agencies to authorize both dried and canned legumes, instead of canned being an option.	Finalize as proposed.
Current regulations do not allow substitutions for eggs.	Require authorization of legumes and peanut butter as substitutes for eggs (instead of just peanut butter for eggs) and allow WIC state agencies to choose to authorize tofu.	Finalize as proposed. Additionally, State agencies may authorize nut and seed butters as a substitute for eggs.
	Requested comment on the option to allow additional nut and seed butters.	Implement a provision to allow WIC state agencies the option to authorize nut and seed butters as a substitute for peanut butter.

Maximum Monthly Allowances

Summary of Requirements Before Changes	Summary of Proposed Revisions	Summary of Final Revisions Based on Public Comment
State agencies must identify the brands of foods and package sizes that are acceptable for use in the program in their states that provide participants with the maximum monthly allowances as specified in each food package.	Allow WIC state agencies to authorize a greater variety of package sizes to increase variety and choice, while still providing participants with package sizes that ensure they can receive the full benefit amount (i.e., at least one package size, or a combination of sizes, must add up to the full MMA).	Finalize as proposed.

The CACFP Halftime: Thirty on Thursdays webinar series is a set of monthly interactive, skills-building webinars that focus on hot topics related to the updated Child and Adult Care Food Program (CACFP) meal patterns. This webinar walks the audience through Team Nutrition’s “Serving Milk in the CACFP” training worksheet and lets audience select milk for various age groups to meet meal pattern requirements. Click here to access this worksheet, which you will need throughout the webinar. To receive a certificate of participation after viewing this webinar, please complete the post webinar practice questions. It may take a few days to receive your certificate.