FNS Documents & Resources

Sample Proof of Participation Letter

Time line of the Food Stamp Program (FSP) to the Supplemental Nutrition Assistance Program (SNAP)

The purpose of the Administrative Reviews and Training (ART) Grants Program Proposal Response Guidance is to increase the consistency and understanding of program planning prior to grant award.

The Center for Nutrition Policy and Promotion (CNPP) Food Prices Database presents the cost of these consumed foods for 2003-04. It shows the actual cost of an apple consumed, the cost of a glass of juice drunk, the cost of lasagna eaten, etc. For example, did you know that when you purchase a whole chicken and only consume the meat, your price per pound eaten is actually twice the price per pound purchased? This is because the weight of the skin and bones is about half of the whole chicken purchased. The information in this database should be of interest to nutrition educators and economists who wish to compare relative prices of different foods as consumed, rather than the purchase price.

2006 Local Wellness Demonstration Projects Grants

Recently, the method used to calculate the number of individuals eligible for the WIC program was evaluated and an improved methodology was developed.

In 2001, the Food and Nutrition Service awarded $3.7 million in grants to 14 organizations in 11 states to improve Food Stamp Program access through partnerships and new technology. These projects generally aimed to improve access among the elderly, immigrants, the working poor, and other hard-to-reach groups. The projects used a variety of approaches, including targeted advertising campaigns through community media outlets, informational web sites, computer-assisted pre-screening for eligibility, and direct application assistance.

WIC Program—Certification: Actions Which Affect  Participation in Mid Certification