nutrition

The U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) will host the second full meeting of the 2025 Dietary Guidelines Advisory Committee on May 10, 2023. The meeting will be livestreamed for public viewing. Members of the public who wish to view the meeting may register on DietaryGuidelines.gov.

Last month, I spent three days in Michigan and while spring weather in the Great Lakes State doesn’t appeal to some, I was excited to make the trip. After all, when I was a student at the University of Michigan (Go Blue!), I volunteered at Food Gatherers. So, when asked to speak at their “The State of Our Plate” convening, I said, “Yes!” Some of the people in the room, who were classmates, continuously help federal nutrition programs operate successfully in Washtenaw County through their work to improve food access. I am deeply appreciative for their unwavering service and for showing up for families in need.

Last fall, Stacy Dean, USDA’s Deputy Under Secretary for Food Nutrition and Consumer Services, visited the Fondy Farmers Market, Milwaukee's 105-year-old, largest, and first farmers market in Wisconsin to accept SNAP!

Greeley-Evans School District 6 in northern Colorado was honored and excited to welcome Secretary of Agriculture Tom Vilsack to Maplewood Elementary School on March 22. The Secretary and visitors were able to see just one school of more than 30 in District 6 that provide essential health and nutrition programs to more than 22,000 students every day.

Harvesting collard greens and making whole wheat crackers from scratch is not a typical day on the job for me as the Deputy Under Secretary of USDA’s Food, Nutrition, and Consumer Services. But I can assure you it is the perfect recipe for a great day at work! Earlier this month, I had the chance to spend the morning at Watkins Elementary School in Washington, D.C. with Admiral Rachel Levine, Assistant Secretary for Health of the U.S. Department of Health and Human Services. There, we joined some incredible 5^th grade students during their FoodPrints class and witnessed first-hand the transformational power of nutrition education. And best of all—it was delicious!

On January 15-16, 2023, I attended the School Nutrition Industry Conference in San Diego. There, I met with many of our food industry partners that deliver food to school districts across the country. Food industry partners play a crucial role in producing, procuring and delivering food for our school meal programs. Despite the challenges that industry and school food service operators have encountered over the past few years, we are grateful for everything they do to deliver food and serve nutritious meals to tens of millions of children every day.

USDA’s Food and Nutrition Service supports indigenous health and tribal sovereignty through Food Distribution Program on Indian Reservations Self-Determination Demonstration Projects.

I recently had the opportunity to join my daughter for breakfast at her school. Every morning, she asks me what’s on the menu for her school’s breakfast. And that morning was no different. The moment I told her, they were serving mini pancakes – her favorite – with craisins and applesauce, she couldn’t wait to get to school.

This past February, I attended the Urban School Food Alliance winter meeting in Los Angeles, California, which included Food and Nutrition Service (FNS) sessions focused on child nutrition programs. Participants, which included food service directors from around the country, had the opportunity to ask questions about the child nutrition programs they administer, including the recent updates. Engaging with program leaders and seeing what child nutrition programs look like ‘on the ground’ is important to us. In addition to learning from the group, the meeting was a reminder of the many partners we have that share a common goal of continuing to elevate the role that healthy meals play in schools and for our children’s future.

Several studies consistently link poor access to food to poor health outcomes, including heart disease, stroke, and type 2 diabetes. Project Bread, a Massachusetts’ nonprofit focused on permanently solving food insecurity, teamed up with MassHealth to pilot the Flexible Services Program, or FSP, to bolster food security and meet nutritional needs from birth throughout childhood and beyond, improving health outcomes at every stage of life. Since April 2020, over 7,000 MassHealth members (ranging in age from 0 months to 64 years) with complex health issues were given an array of food resources, including gift cards for groceries, cooking supplies, refrigerators, cooking classes, transportation assistance, and nutrition education.