FNS Documents & Resources

This webinar provides a general overview of the SNAP Longitudinal Data Project (SNAP-LDP).

This webinar provided state agencies and school districts instructions on how to navigate the USDA Foods Database to access vendor-specific product information, including nutrients, allergens, ingredients and certifications.

This webinar included an overview of the demonstration project, and a detailed walk-through of requirements outlined in the recently published Federal Register notice.

During this webinar, FNS reviewed the demonstration project, the information required in proposals, and answered questions. 

The Food and Nutrition Service (FNS) held a listening session regarding the Supplemental Nutrition Assistance Program (SNAP) Farm Bill provisions on March 19, 2019. 181 people registered for the call and 132 people called into the session.

The Food and Nutrition Service (FNS) held a listening session regarding the provisions of The Emergency Food Assistance Program (TEFAP) and Commodity Supplemental Food Program (CSFP) on March 13, 2019.

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?