The recipes in the cookbook feature foods both children and adults should consume more of: dark green and orange vegetables, dry beans and peas, and whole grains. All of these healthy recipes are low in total fat, saturated fat, sugar and sodium.
This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Peach and Yogurt Smoothies for children 6 through 18 years of age.
The recipes in the cookbook feature foods both children and adults should consume more of: dark green and orange vegetables, dry beans and peas, and whole grains. All of these healthy recipes are low in total fat, saturated fat, sugar and sodium.
This file contains WIC Farmers’ Market Nutrition Program grant amounts by state agency. The table displays data for the most recent fiscal years.
Team Nutrition Cooks! is a series of cooking-based nutrition activities for out-of-school and afterschool programs, for children around ages 8 to 12 years old.
A collection of recipes for ITOs and FDPIR recipients so that they can make delicious regional dishes with the walleye from USDA Foods.
The USDA's Food and Nutrition Service, Food Distribution Division is pleased to provide this recipe book developed for Food Distribution Program on Indian Reservations (FDPIR) participants and staff.