FNS Documents & Resources

Recipes

This document gives an organizations an opportunity to explain SNAP as a nutrition assistance program to potential applicants as well as employers, community leaders, and others, who might still associate SNAP with welfare programs.

2011 Presentation

Annual reports to Congress describing the status and results of each HIP pilot from 2009-2012

Presentation at the WIC EBT Users Group Meeting San Diego, California November 3, 2009.

This session is intended to introduce students to a working knowledge of dietary fiber as defined by the Institute of Medicine and the data series used to report trends on how much nutrients and other food components are available for consumption, on a per person and per day basis.

Presentation at the WIC EBT Users Group Meeting Nov. 3, 2007.

The new USDA Recipes for Schools should be available for distribution beginning June 1, 2006.  States may order copies for all their School Districts and schools or they may forward the attached electronic order form to their School Districts so the Districts may order for their staff and their schools.  Copies will not be mailed to individual schools.  

The recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals were revised using updated yields from the Food Buying Guide for Child Nutrition Programs and using the 2005 Food Code for the Hazard Analysis Critical Control Points.