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.
The USDA, its agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
The WIC Food Cost-Containment Practices Study describes the voluntarily approaches state agencies used in 2018 to reduce food costs when selecting and authorizing WIC foods. This study is the second of its kind; the first was conducted by the USDA Economic Research Service in 2003. This report examines how six types of food cost-containment practices are associated with food costs and WIC participant satisfaction, benefit redemption, and food consumption in 12 state agencies.
See how states are using fiscal year 2021 Team Nutrition Training Grants to develop new school meal recipes reflecting local foods and cultures.
Instructions for Child and Adult Care Food Program Centers, Sponsoring Organizations and Family Day Care Home Providers
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.
FNS reminds state agencies to consider opportunities to promote the Child Tax Credits to low-income families.
Nutrition education modules for middle school students.
Video de cocina para el CACFP: Filetes de tilapia al horno. Receta para niños de 6–18 años.
Video de cocina para el CACFP: Pimiento relleno. Receta para niños de 6–18 años.