This paper focuses on the critical issue of First Nations exposure to environmental contaminants through the consumption of traditional foods. It discusses potential health risks and benefits to First Nation communities, as well as other issue of concern with respect…
Healthy Native Foods Toolkit
The Healthy Native Foods Toolkit for American Indian communities has been developed to serve as a reference tool to aid in healthy meal planning. The toolkit is designed to provide tips, guidelines and meal planning strategies for staff meetings and…
Food for Fifty
For 65 years Food For Fifty has been used as a resource for students in quantity food production and for persons in foodservice management. The book is designed to provide food professionals with quantity recipes that they can prepare with…
A River of Recipes
A River of Recipes is a collection of Native American Recipes from tribes across North America. Some of the recipes provide new and different ways to prepare USDA commodities, in addition to traditional recipes. Traditional recipes include bison recipes, blue…
Healthy Food Service Guidelines
The purpose of the Food Service Guidelines for Federal Facilities is to provide specific standards for food, nutrition, facility efficiency, environmental support, community development, food safety, and behavioral design for use in food service concession and vending operations at federal…
Final 2015-2020 Dietary Guidelines for Americans
On January 7, 2016 – the federal government published its latest recommendations intended to shape people’s diets based on the latest research – The Dietary Guidelines for Americans: 2015-2020. The guidelines form the basis for all federal nutrition policies, including the National…
Nutrition to Reduce Hospital Admissions for Older Adults
Over the past several years there has been continued focus on reducing the number of patients being readmitted to a hospital once they have been discharged. Many factors are involved, and both acute and post-acute providers are paying close attention…
Older Americans Act Nutrition Programs Evaluation: Meal Cost Analysis
Nutrition Service Programs (NSP), administered by the Administration on Aging (AOA) within the Administration for Community Living (ACL) of the U.S. Department of Health and Human Services (DHHS) under the Older Americans Act (OAA), represents a key component of America’s…
Process Evaluation of Older Americans Act Title III-C Nutrition Services Program
The mission of the AoA, now a part of DHHS’s Administration for Community Living, is to develop a comprehensive, coordinated, and cost-effective system of long-term care that helps older adults maintain their dignity in their homes and communities. As part…
Toolkit: Identifying the Actual Cost of a Meal – Parts 1 and 2
A quality senior nutrition program should be future-focused, client-focused, entrepreneurial-minded and should demonstrate business acumen. Those running and overseeing quality senior nutrition programs, independent of their size, must understand why it is imperative to fully understand their actual costs and…
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