fns

Who doesn’t want to have a little fun with their food? Especially if you have a picky eater at home, try adding a creative flair to the plate to boost a healthy meal’s fun factor. Our team of nutritionists has been having fun using cookie cutters to come up with creative, healthy ideas, but there are lots of easy ways to make healthy choices more appealing.

Earlier this week we shared a blog about making a snowman from all 5 of the MyPlate food groups. Below are some additional ideas. Have fun!

You’re never too old to play with your food! This winter, while the kids are home from school and family and friends gather together, you can experiment with ways to make healthy foods festive and fun. This blog shows how we created a snowy scene using foods from all five of the MyPlate food groups.

We will continue to share ideas throughout the season on the MyPlate Facebook page, @MyPlate Twitter, and ChooseMyPlate.gov, and we want you to join in the fun. Get creative in the kitchen and find ways to make healthy foods the main attraction at your winter celebrations!

Cooking knowledge, proper planning, and access to healthy foods are essential ingredients to healthy diets.  I witnessed this firsthand when I traveled to the food distribution center of the Menominee Indian Tribe of Wisconsin, one of the 20 Indian Tribal Organizations that received funding in 2014 from USDA’s Food Distribution Program Nutrition Education (FDPNE) grants.  Their programs offer cooking classes, recipes, nutrition education and resources for Food Distribution Program on Indian Reservations (FDPIR) participants as well as manage a community garden program which provides fresh fruits and vegetables for tribal members.

Creativity and partnerships allow the Menominee’s innovative educational activities to serve as a shining example of best practices.  A monthly cooking class combines instruction about basic cooking and food safety with interactive games and hands-on recipe preparation.  The class is a joint venture among FDPIR, the Temporary Assistance for Needy Families (TANF) Community Resources Center, and the University of Wisconsin-Extension.

This guest blog was submitted by Ellen Parker of Massachusetts’ statewide anti-hunger advocacy organization, Project Bread. As America deals with obesity more than ever, school cafeterias are supporting better nutrition for our kids and echoing public health efforts taking place across the country. USDA is committed to working closely with students, parents, school stakeholders and community partners to continue supporting nutrition guidelines that make the healthy choice, the easy choice for America’s young people.

By Ellen Parker, Executive Director, Project Bread

At Project Bread, it is our belief that the opposite of hungry is not simply full, but healthy. We constantly strive to ensure that every person, across Massachusetts, has consistent access to fresh, healthy foods that meet their needs. And ensuring children have access to healthy meals in school is a major part of that.

Whether it’s solving a math problem or figuring out how to buy quality fresh apples, having the right tools and training will lead you to a positive solution. Managing fresh and fresh-cut produce purchases can seem like a complicated math problem for many schools, food banks and other large volume institutions. To help them figure out the right formula and address all of the variables, USDA’s Agricultural Marketing Service (AMS) designed a webinar series to help these establishments successfully buy, receive and handle fresh and fresh-cut produce.

The webinar series is an off-shoot of an ongoing AMS produce webinar series and the popular Produce Safety University (PSU), which helps school foodservice personnel identify and manage food safety risks associated with handling fresh produce. While PSU was delivered using interactive, hands-on classes, the webinar series’ online format allows more people to expand their knowledge of all things produce. As a result, more and more large volume institutions will be able to satisfy their demand for fresh produce.

In November, USDA pays tribute to the rich ancestry and traditions of Native Americans by observing Native American Heritage Month.  Today, an important part of Native American culture includes working towards a healthier lifestyle for Native American people.  The following guest blog demonstrates the wide range of efforts that tribes are making to support a healthier next generation.  We thank the Circle of Nations School for sharing their story.

By Lise Erdrich, School Health Coordinator, Circle of Nations School

Circle of Nations School (CNS) is an inter-tribal off-reservation boarding school in Wahpeton, N.D., chartered under the Sisseton-Wahpeton Dakota Oyate and funded by the Bureau of Indian Education. CNS serves American Indian youth in grades 4 through 8.

CNS is a 2012 recipient of the HealthierUS School Challenge Gold Award, a Green Ribbon School Award, and of the Carol M. White Physical Education Program (PEP) grant. CNS was the first Green Ribbon School in the state of North Dakota and the entire Bureau of Indian Education system. These and related initiatives promote healthy environment, physical activity and nutritional improvement points including fresh, locally sourced food.

As schools continue to move forward with serving healthier meals to tens of millions of our nation’s school children, there is a natural need for a model of sharing best practices. To provide that support, our partner, the National Food Service Management Institute (NFSMI), will pilot the Team Up For Success Training Initiative in the Food and Nutrition Service’s Southeast Region.

Through the initiative, schools will participate in a tailored training workshop and then enter into a peer-to-peer mentoring program designed to address their individual needs and resources.  The pilot will be conducted with about 48 school food authorities to help schools implement the updated meal requirements while maintaining financial stability and student participation.

We appreciate all that the NFSMI is doing to help build a healthier next generation.

By Katie Wilson, PhD, SNS Executive Director National Food Service Management Institute, The University of Mississippi

Team Up for School Nutrition Success is an exciting new initiative of collaboration between USDA and the National Food Service Management Institute (NFSMI) providing a peer to peer mentoring program for school nutrition directors. This first pilot in the Southeast Region includes over 100 attendees invited to discuss challenges, identify best practices, and learn about free resources available to them from a variety of allied organizations.

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories!

By Jane Q Vergnani, Nutrition Specialist for New England Dairy & Food Council

As a transplant Rhode Islander – or as my 4-year-old daughter says, “Little Rhody’er” – who has lived, gone to school and worked as a nutrition specialist for the New England Dairy & Food Council in the state for over seven years, I am passionate about helping students succeed.

Through my work with Fuel Up to Play 60, an in-school nutrition and physical activity program created by the National Dairy Council and the National Football League, in cooperation with the USDA, I have the opportunity to visit and work with many schools throughout Rhode Island.

The following guest blog was submitted by Alida Duncan of the anti-hunger advocacy organization, Hunger Free Vermont. The implementation of the Community Eligibility Provision (CEP) by many state partners across the country means that more students have access to free healthy meals at school.  This policy can reduce food insecurity for the nearly 16 million children living in households that have trouble affording enough nutritious food. In Vermont, over 7,000 students are participating in CEP.

Guest Post By Alida Duncan, Hunger Free Vermont, Development & Marketing Director

Many kids aren't getting the nutrients they need and some aren't getting enough to eat at all. In an animated video produced by the anti-hunger advocacy organization, Hunger Free Vermont, Universal School Meals is presented as the solution for improving student health and academic performance, strengthening the local economy, and making schools a more welcoming place.

For 40 years, WIC has been improving health outcomes for pregnant women, infants and young children.  Today, we are celebrating this important milestone by visiting the first WIC clinic in America to distribute WIC benefits, officially known as the Special Supplemental Program for Women, Infants, and Children.  Check out the video below to meet the amazing staff of Bell County Health Department, who made history by distributing the first WIC benefits in Pineville, Kentucky back in 1974.