food and nutrition

Los programas de nutrición del USDA (por siglas en inglés) proveen acceso a una dieta saludable a millones de americanos elegibles para las ayudas cada mes. Ya sea en escuelas, centros comunitarios o en casas de todo el país, estos programas trabajan en conjunto como una red de seguridad nutritiva para asegurar que ningún americano que cualifique pase hambre.

Considero que la nutrición suplementar para mujeres, infantes y niños, mejor conocida como WIC (por sus siglas en inglés)  es un programa especial. Dicho programa provee alimentos suplementarios a los más vulnerables—infantes, embarazadas, mujeres lactando y luego del parto y a niños hasta la edad de 5 años que enfrentan un riesgo nutricional. WIC también provee referencias para atención médica y social, y para educación nutritiva, incluyendo la promoción y el soporte a la lactancia materna.

USDA’s nutrition assistance programs provide access to a healthy diet for millions of eligible Americans each month. Whether in schools, community feeding sites, or in households across the country, they comprise a nutrition safety net to ensure that no eligible American goes hungry.

In my opinion the Special Supplemental Nutrition Program for Women, Infants and Children, better known as “WIC,” is indeed a special program. It provides supplemental foods to our most vulnerable -- infants, pregnant, breastfeeding and postpartum women, and children up to age five who are at nutritional risk.  WIC also provides referrals to social and health care services and nutrition education, including breastfeeding promotion and support.

The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6^th.

Our family loves the savory flavors of traditional holiday meals. However, after a few rounds of leftovers, it’s great to be able to mix things up with a new twist on the leftover turkey. It’s an added bonus that after all the hustle and bustle, this recipe is an easy, one-dish meal that the whole family will enjoy.

The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6^th.

Looking back, my fondest childhood memories took place during the holidays. I remember the smell of food cooking from the oven, the sound of the football game on TV, and my grandmother’s attempts to shoo us from the kitchen. Today, I’m a part of a new generation - one that’s plagued with obesity and overwhelming chronic disease. So while our traditional family recipes hold a special place in our hearts, eating healthy should also be factored into the equation.

As a nutritionist, I feel that reinventing family recipes is a great way to get your family eating healthier and a perfect opportunity to introduce new foods. One holiday recipe I’ve always enjoyed is my grandmother’s slow cooker stuffing. Born and raised in Kentucky, my grandmother’s southern-style recipes taste delicious, but are usually high in calories, saturated fat and sodium. Her original stuffing recipe contained 8 g saturated fat and 669 mg sodium per portion.

October was National Farm to School Month and at FNS we ended on a high note. We released our very first nationwide assessment of farm to school activities and there was a lot of good news to be shared. The Farm to School Census showed that adoption of farm to school activities is trending up; many schools that do not currently have farm to school programs are planning to start them, and millions of children are being exposed to healthy foods and learning about where food comes from. In fact, in school year 2011-2012, schools invested over $350 Million in locally produced, healthy food.  This adds up to major benefits for American nutrition and local economies.

But the benefits don’t stop there.  In addition to creating new market opportunities for farmers and producers across the country, farm to school programs are a way to get students familiar with healthy foods so that they don’t throw those items away when they end up on their cafeteria tray.

The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6^th.

This recipe was originally created for another festive day.  But everyone loved “green-mash” potatoes so much that this family favorite became part of our Thanksgiving Feast.

Since my family has an Irish ancestry, we first started making this Green-Mash Potatoes Recipe for St. Patrick’s Day.  Green peas add a slightly sweet flavor, and the garlic and pepper gives it some zip.  The white pepper is optional, especially if serving to little kids.  A sprinkle of Kosher salt on top brings out the flavors, yet the sodium is much lower than traditional mashed potatoes.  And also, kids think the chartreuse-green color is fun!

We all cherish time-honored holiday traditions; yet want to make healthier choices when celebrating the holiday season. Simple swaps or ingredient substitutions are a great way to revamp classic favorites - making them healthier without sacrificing the memories.

The MyPlate Holiday Makeover infographic provides ideas to help you make great choices. From baking to seasoning, this new resource can show you an easier way to make your meals healthier. Choose recipes that include unsweetened applesauce or mashed ripe bananas instead of butter. Boost the flavor of foods with spices and herbs such as cinnamon, cumin, or thyme and cut back the sugar and salt. Brighten up your meals with fruits and vegetables and go easy on the sauces, gravies, and cream.

The holiday season has finally arrived! It’s time to find your favorite family recipes and start cooking! While many of our favorite dishes help us to remember and celebrate special times, choosing healthier options can be a challenge. Let MyPlate help you find solutions with “MyPlate Holiday Makeovers.” During our eight-week series, you’ll find ways to celebrate the season with great new resources such as recipes, a new infographic, and tips for preparing your holiday feast.

They are t-shirted and tilling up soil in schools across the country. And this year, thanks to a new partnership, FoodCorps service members have USDA at their side.

FoodCorps is a national service organization that places emerging leaders in schools across the country to teach kids about what healthy food is and where it comes from, build and tend school gardens, and bring high-quality local food into schools participating in the National School Lunch and/or School Breakfast Programs.

USDA is pleased to support the FoodCorps model; their recipe for success includes three main ingredients:

This post was written by USDA Farm to School Grantee Dallas Independent School District (ISD). Last November, the district became one of a cohort of 32 schools and districts across the country using USDA funds to spend a year planning a robust farm to school program, embedding best practices from the very start, and learning from their peers.

Guest post by Dora Rivas, Executive Director, Dallas ISD Food and Child Nutrition Services

The temperatures are below 95 degrees, there are high school football games every Friday night and the State Fair is in full swing – it must be October in Texas! October is also National Farm to School Month, a perfect time to reflect and celebrate all Dallas ISD Farm to School has accomplished over the last 12 months!