This roadmap is a resource for public health advocates, policymakers, and others who seek to advance, adopt, and implement more effective and equitable food service guideline policies. While a comprehensive food system approach would incorporate environmental sustainability, valued workforce, food…
Beyond the Meal – The Value of Socialization in Older Americans Act Congregate Nutrition Programs
The National Association of Nutrition and Aging Services Programs (NANASP) received a grant in June 2016 for one year of studying the benefits of socialization in OAA funded Congregate Nutrition programs to the health and well-being of older adults. From…
Wholesome Nation Eats
As RSBCIHI moves towards holistic wholesome living, we want to use this opportunity to bring people together to celebrate food. We hope that this book becomes a useful tool as you broaden your flavor experience. Please click on the link…
March is National Nutrition Month
Led by the Academy of Nutrition and Dietetics, National Nutrition Month® focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. This year, ACL developed two graphic pieces to support our Networks…
Medicaid Recipient’s Food Attitudes, Purchasing Habits, Barriers and Opportunities
The IFIC (International Food Information Council) Foundation conducted an oversample of Medicaid recipients, in partnership with the Root Cause Coalition. The goal of this oversample was to determine how those on Medicaid view their health and diet, food production and…
Older Americans Act Title III-C Nutrition Services Program: Key Food Sources of Sodium, Saturated Fat, Empty Calories, and Refined Grains in the Diets of Program Participants
The purpose of this issue brief is to identify key food sources of sodium, saturated fat, empty calories, and refined grains in the diets of congregate and home-delivered meal participants, and to examines differences between participants and nonparticipants in these…
Older Americans Act Title III-C Nutrition Services Program: Examining the Types of Foods Older Adults Consumed from Program Meals and Over 24 Hours
The purpose of this issue brief is to describe the types of foods that participants consumed as part of congregate and home-delivered meals and examine differences between participants and nonparticipants in foods consumed over 24 hours. This issue brief expands…
Don’t Wing It
Welcome to the Don’t Wing It consumer campaign main page! A few simple Do’s and Don’ts on Touch and Temp will help you reduce the risk of illness from common germs that can cause foodborne illness like Salmonella and Campylobacter. Don’t Wing It!…
The Story of Your Dinner
The Story of Your Dinner (Click here for Spanish version – Haga clic aquí para la versión en español) Between busy back-to-school schedules and preparing for the holiday season, millions of Americans will be cooking and sharing meals with family…
Food Service Basics For Non-Food Service Program Managers & Staff – Summary
The production and service of meals to older individuals is, in reality, a food service business and must be operated as such. A food service business is a complex organization, and food service operations are often difficult for someone not…
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