CSFP Food Package Review. Laura Castro Director Food Distribution Division Food and Nutrition Service
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1 CSFP Food Package Review Laura Castro Director Food Distribution Division Food and Nutrition Service
2 Landscape of Nutrition Programs - Commodity Supplemental Food Program (CSFP) - The Emergency Food Assistance Program (TEFAP) - Food Distribution Program on Indian Reservations (FDPIR) - Senior Farmers Market Nutrition Program (SFMNP) - Supplemental Nutrition Assistance Program (SNAP) - Congregate Nutrition Services - Home-Delivered Nutrition Services - Nutrition Services Incentive Program
3 2005 CSFP Food Package Review Food package improvements included: Creamed corn replaced with mixed vegetables Fruit cocktail replaced with mixed fruit Chili without beans replaced canned pork Bran flakes cereal introduced
4 CSFP Food Package Changes Since : Reduced fat cheese offered instead of full fat cheese 2006: Began regularly offering canned salmon as an alternative protein option 2009: Began offering whole grain rotini 2010: Sodium level in all USDA canned vegetables, including spaghetti sauce, reduced to 140 mg or less per half cup serving
5 CSFP Food Package Changes Since : 1% ultra high temperature fluid milk (UHT milk) offered instead of evaporated whole milk 2011: Whole kernel corn and whole and diced tomatoes changed to no salt added pack 2012: Canned fruit changed to require extra light syrup or equivalent packing medium 2015: Added whole grain shredded wheat cereal 2016: Canned tuna reinstated in the food package
6 USDA Foods and the Dietary Guidelines for Americans (DGAs) USDA Foods Align with the DGAs: Provide a variety of nutrient-dense foods from all food groups (fruits, vegetables, grains, protein, dairy) Limit calories from added sugar and saturated fat and reduce sodium intake All fruit packed in extra light syrup or unsweetened All juice is 100% juice All milk is nonfat or 1% All cheese is reduced fat All vegetables/beans are low sodium or no salt added
7 Food Package Review Process Goals/objectives Timeline
8 State/Local Workgroup Members Jenny Keely, RD (Midwest)- Wisconsin Division of Public Health Sandi Hersh (Mountain Plains)- Colorado Department of Human Services Kevin Peach (Southeast)- Kentucky Department of Agriculture Carolyn Providence, MS (Mid-Atlantic)- New Jersey Department of Health James Scovel (Western)- Washington State Department of Agriculture Libby Salinas (Southwest)- Food Bank of the Rio Grande Valley Adriene Worthington, RD, LDN (Northeast)- The Greater Boston Food Bank
9 USDA Workgroup Members Donald Farrell- USDA Mid-Atlantic Regional Office John Hanna- USDA Southeast Regional Office Amy Swartz, MS, RD- USDA Western Regional Office Samia Hamdan, MPH, RD- USDA Midwest Regional Office Lauren King-Dillon- USDA Headquarters Carolyn Smalkowski, MA- USDA Headquarters Akua White, MS, RD- USDA Headquarters Christina Riley, MS, RD- USDA Headquarters, Workgroup Facilitator
10 Food Package Review- Data Sources Nutrient and Food Group Analysis of USDA Foods and Nutrition Programs CSFP Program Food Ordering Trends Listening Sessions NCSFPA Food Package Survey Feedback Received in Discussions Today
11 NCSFPA Food Package Survey Received input from nearly 300 States and local agencies and over 1,000 participants Most State/local agencies and participants that responded were satisfied with variety of foods in food package However, a majority of the programs that responded had ideas about other healthy foods USDA could offer Results were mixed about State and local agency interest in/ability to store fresh and frozen foods, but many currently supplement the CSFP food package with fresh foods For more information, visit:
12 We Want Your Feedback!
13 Topics for Discussion Current Foods Available/Items to Reformulate New Foods to Consider Guide Rate Changes (e.g. food package categories/item quantities) Food Packaging/Food Box/Operational Considerations
14 Questions?
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