Healthy Eating Index scores range from 0 to 100 and are a measure of diet quality used to assess how well a set of foods aligns with the Dietary Guidelines for Americans. A higher score is ideal. The FDPIR Food Package scores an 84. This is higher than the average U.S. diet, which scores a 59.
The USDA Foods Nutrition Education Resource Library provides program-specific, nutrition education resources for FDPIR administering agencies.
This factsheet explains how USDA Foods support the Dietary Guidelines for Americans and the school meal pattern requirements to make it easier for schools to prepare healthy meals using local foods.
This page includes links to all the household USDA Foods Product Information Sheets for the vegetable food group.
This one-page factsheet highlights the nutrition benefits of USDA Foods contained in the CSFP food package.
This page contains a factsheet for CSFP program staff and a flyer for CSFP program customers on how to properly handle, store, and distribute USDA Foods cheese in the CSFP program.
The CSFP sharing gallery is a collection of resources and materials to assist state and local agencies who administer CSFP and provide food and nutrition information to program participants. Resources have been organized by format type.
A collection of recipes for ITOs and FDPIR recipients so that they can make delicious regional dishes with the walleye from USDA Foods.
The nutrition educator from the Lac du Flambeau Band of Lake Superior Chippewa Indians in Wisconsin has compiled a cookbook containing healthy recipes that utilize USDA Foods found in the FDPIR food package.
The USDA's Food and Nutrition Service, Food Distribution Division is pleased to provide this recipe book developed for Food Distribution Program on Indian Reservations (FDPIR) participants and staff.