USDA FNS, Tribes, and SNAP state agencies share goals to improve nutrition and health for American Indians/Alaskan Natives (AI/AN) through nutrition assistance and nutrition education.
This sharing gallery page contains cookbooks and recipes that specifically target participants of CSFP and older adults. Resources have been developed by non-profit organizations, State agencies, and the USDA.
The sharing gallery is a source of inspiration and sharing of nutrition education materials, recipes, photos, news, grant opportunities, and other resources for ITOs participating in FDPIR.
This trio of infographics shares key data points about FDPIR. Learn how many households include children or elderly members, how the FDPIR food package compares to the average American diet, how nutrition education is changing the ways program participants cook and eat, and more!
This memorandum provides information to assist WIC state agencies in ensuring WIC supplemental foods on the state approved product list meet the minimum federal nutrition requirements and specifications.
The guidance document provides policy guidance for states regarding the operation of the SNAP Nutrition Education and Obesity Prevention Grant Program, referred to as SNAP-Ed.
The U.S. Department of Health and Human Services, Food and Drug Administration (FDA) published the final rule, Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments in the Federal Register (79 FR 71155) on Dec. 1, 2014.
USDA Food and Nutrition Service policy memo SP 26-2013, "Extending Flexibility in the Meat/Meat Alternate and Grains Maximums for School Year 2013-14" extends the flexibility regarding Meat/Meat Alternate (M/MA) maximums for SY 2013-13, allowing state agencies to assess compliance based on the minimum daily and weekly serving requirements only.
This policy memorandum identifies the purpose, necessary elements and outcomes for nutrition services documentation in the WIC program.
This memorandum clarifies FNS policy regarding the calorie and nutrient requirements for meals planned using alternate menu planning approaches.