The Whole Grain Resource for the National School Lunch and Breakfast Programs is a comprehensive guide to determine whether a grain product is whole grain-rich or can credit as enriched in school meals.
Section 4022 of the Agricultural Act of 2014 authorized and funded the SNAP employment and training pilots and the evaluation. The four issue briefs present findings drawn from the evaluation of the 10 pilots.
Student article with information about what’s in a school meal, who decides what’s on the menu, and how students can have a voice in the process.
Encourage students to try new menu items at school using this poster to promote your taste-testing events.
Encourage students to try new menu items at school using this poster to promote your taste-testing events.
The purpose of this memo is to provide guiding principles that assist state agencies in meeting regulatory requirements. Effective engagement by state agencies with tribes is essential to meeting the nutrition needs of citizens of tribal nations.
USDA FNS, Tribes, and SNAP state agencies share goals to improve nutrition and health for American Indians/Alaskan Natives (AI/AN) through nutrition assistance and nutrition education.
Nutrition education modules for middle school students.
Project-based learning and technology to engage students in nutrition education while meeting educational standards for English and Health.
This Child and Adult Care Food Program (CACFP) cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Baked Tilapia Fish Fillets for children 3 through 5 years of age.