This study is the first nationally representative, comprehensive assessment of the school meal programs since the updated nutrition standards for school meals were phased in beginning school year 2012-2013. A study methodology report that describes the study design, sampling and data collection and a summary report that provides a brief overview of the study and key findings from the various reports are also available.
The WIC Infant and Toddler Feeding Practices Study 2 (WIC ITFPS-2)/ “Feeding My Baby” Study is the only national study to capture data on caregivers and their children over the first 6 years of the child's life regardless of their continued participation in WIC. Overall, the study examines child-feeding practices, associations between WIC services and those practices, and the health and nutrition outcomes of children who received WIC around birth. This report, the fifth in the series generated from this study, focuses on the dietary intake patterns and weight status of children during the fourth year of life. The report also examines families' WIC experiences and their perceptions of the program's impact.
This study updates a 2009 analysis of the nutrient and food group content of the USDA Foods offered and delivered through federal nutrition assistance programs. The study also estimated the Healthy Eating Index (HEI) scores under the HEI-2010 and the HEI-2005 scoring systems for each program’s benefits.
This fact sheet provides an overview of the amount of fiber that has been available for consumption between 2000 and 2005 and the level of contribution by grains to fiber in the U.S. food supply.
Excel tables present historical data on the nutrient content of the U.S. food supply on the amounts of nutrients per capita per day in food available for consumption and percentage contributions of nutrients by major food groups.
The nutrient content of the U.S. food supply is a historical data series, beginning in 1909, on the amounts of nutrients per capita per day in food available for consumption and percentage contributions of nutrients by major food groups.
When people make decisions about what to eat, they may consider such factors as taste, ease of preparation, nutrition, what others enjoy eating, and price. Many researchers seek to understand what makes some people choose healthful diets while others choose less healthful diets. To conduct these studies, researchers must understand as much of the context of the decisions as possible: What foods are normally enjoyed by an individual and his or her co-diners? How much time does an individual or household have to prepare food? Are there health conditions or other factors that might prompt an individual to value health and nutrition more so than others do? What are an individual’s or household’s budget restrictions?
This report describes findings from the evaluation of the Fresh Fruit and Vegetable Pilot Program conducted during the 2010– 2011 school year. The evaluation had two components: (1) an impact study to estimate program impacts on participating elementary students and schools; and (2) an implementation study to examine how the FFVP operates in the selected elementary schools.
This report summarizes findings from the fourth School Nutrition Dietary Assessment Study, which collected data from nationally representative samples of school districts and schools in school year 2009-10.
In 2006, FNS asked the Institute of Medicine to review the WIC food packages. The IOM proposed major changes to improve nutrition and encourage breastfeeding but also expressed the concern that changes related to partial breastfeeding may have unintended consequences. The IOM recommended that FNS conduct an impact study evaluating the birth month breastfeeding changes to the WIC food packages.