USDA 2019 Update Donna Johnson-Bailey, MPH, RD - PowerPoint Presentation

Slide1

USDA 2019 Update

Donna Johnson-Bailey, MPH, RD

Senior Nutrition Advisor

USDA Food and Nutrition Service

June 9, 2019

Slide2

USDA Year In Review

FNS Program Updates

relevant legislative and regulatory activities

2018 Agricultural Improvement Act

resource and research highlights

Dietary Reference Intakes

potassium

sodium

Dietary Guidelines for Americans

National Institute of Food and Agriculture

Economic Research Service

Slide3

The 2018 Farm Bill

Agriculture Improvement Act of 2018 signed into law December 20th, 2018 

Reauthorizes funding through FY2023 and modifies Department of Agriculture (USDA) programs that address:

commodity support

conservation

trade and international food aid

nutrition assistance farm credit

rural development

research and extension activities

forestry

energy

horticulture

crop insurance

Slide4

FOOD AND NUTRITION SERVICE

(FNS)

Slide5

Supplemental Nutrition Assistance Program

(SNAP)

2018 Farm Bill Provision: Re-evaluation of the Thrifty Food Plan

Currently, USDA has the following four food plans:

Thrifty Food Plan – the basis for SNAP allotments

Low-Cost Food PlanModerate-Cost Food PlanLiberal Food Plan Revisions will occur every 5 years beginning in 2022

Slide6

SNAP: Online Purchasing Pilot

Pilot occurring in select states and includes largest retailers

Participants will be able to select and pay for their groceries online during the two-year pilot

Only SNAP households with electronic benefit transfer cards will participate in the pilot

Lessons learned are expected to inform future efforts

Slide7

SNAP-Ed Reporting Requirements

2018 Farm Bill Requires:

States to address new reporting requirements including performance indicators and evaluations

FNS will develop guidance about revised reporting requirements and may define through rulemaking

Consultation with

National Institute of Food and Agriculture (NIFA) on the administration of SNAP-Ed; formalizes relationship Requires FNS to submit an annual Report to Congress for SNAP-Ed in consultation with NIFA

Slide8

SNAP-Ed Toolkit

Online toolkit offers strategies and interventions to encourage use of evidence-based, multi-level interventions for obesity prevention

In 2019, FNS led a peer-review process to expand this resource

Beginning in early fall of 2019, peer-approved interventions will be available online

Slide9

Study: Analysis of SNAP-Ed Data for All States

Study Objectives:

assess adherence of planned programming to what was delivered

assess the variation in planned costs versus actual expenditures

identify programs commonly used by States

determine how States are using interventions from the SNAP-Ed toolkit and using the Evaluation Framework guidanceassess if SNAP-Ed reporting collects needed information to determine performance

Slide10

Analysis of SNAP-Ed: Methods

Data Source: SNAP-Ed documentation from FY 2014-2016

State Plans and associated amendments and approval letters

Annual Reports

analyzed using qualitative data extraction methods

Education and Administrative Reporting System (EARS)summarized using descriptive statistics

Slide11

Analysis of SNAP-Ed: Findings

Slide12

Analysis of SNAP-Ed: Findings

Limited ability to compare planned and actual SNAP-Ed funded activities

Data collection could be strengthened by aligning metrics used in State Plans, Annual Reports, and EARS

Use of multi-level interventions listed in the SNAP-Ed Toolkit doubled between FY 2014 and 2016

SNAP-Ed activities were widely delivered where people learn, live, and work

Slide13

California

Vision for Action

Guiding Principles

Goals and Objectives

Committed staff and resources

Representatives with authority to make decisions

More information: Ana.Bolanos@dss.ca.gov

Helping Californians reach their fullest potential across the lifespan through improved nutrition and quality of life

.

State Nutrition Action Councils (SNAC)

Slide14

California: SNAC Farmers Market Initiative

2018 Goals:

Promote Farmers Markets as a great place to shop in 4 counties

Support the health of CalFresh shoppers

Increase buying power of CalFresh shoppers

Support local farmers and economyDraws on collective strengths of partners to produce measurable results: Increased awareness of markets and benefit use

Economic boost to local agricultureAccess and customer service at every stage of life

Slide15

Food Insecurity Nutrition Incentive Program (FINI)

Supports projects to increase the purchase of fruits and vegetables among low-income consumers participating in SNAP by providing incentives at the point of purchase

2018 Farm Bill provisions:

Gus Schumacher Nutrition Incentive Program (GUSNIP)

formalizes the Produce Prescription Program

establishes Nutrition Incentive Training, Technical Assistance, Evaluation, and Information CentersNew Report released in May 2019:

The Evaluation of Food Insecurity Nutrition Incentives (FINI) Interim Report

Slide16

Child Nutrition Programs

Flexibilities for Milk, Whole Grains, and Sodium Requirements

Effective, February 11, 2019, final rule codifies three flexibilities:

offer optional flavored, low-fat (1 percent fat) milk

include half whole grain-rich and half enriched in weekly menus

extend the timeline for meeting Sodium Targets

Goals:acknowledge menu planning challenges experienced by some schools give schools more control over food service decisionsoffer wholesome and appealing meals that reflect local preferences

Slide17

Child Nutrition Programs: Research

School Nutrition and Meal Cost Study (SNMCS)

nationally representative, comprehensive assessments of the school meal programs

first evaluation of the programs since nutrition standards were updated beginning in School Year (SY) 2012-2013

study conducted during School Year (SY) 2014-2015

first national study to simultaneously examine the nutritional quality and cost

Slide18

SNMCS Merges Two Research Efforts

School Nutrition Dietary Assessment Studies (SNDA)

School Lunch and Breakfast Cost Studies (SLBCS)

School Nutrition and Meal Cost Study (SNMCS)-I (SY 2014-2015)

SNMCS-II (SY 2019-2020)

SNDA-I: SY 1991-1992

SNDA-II: SY 1998-1999

SNDA-III: SY 2004-2005

SNDA-IV: SY 2009-2010

SLBCS-I: SY 1992-1993

SLBCS-II: SY 2005-2006

Slide19

Research Questions

What percentage of daily and weekly lunch menus met the nutrition standards in SY 2014–2015?

What challenges were faced in implementing the updated standards in SY 2014–2015?

How did the nutritional quality of school lunches change since the updated standards were implemented?

Slide20

SNMCS: Key Findings

The vast majority of lunch menus met meal pattern quantity requirements

over 90 percent of daily lunch menus met the daily quantity requirements for fruits, meat/meat alternates, and milk

about 80 percent met the daily quantity requirements for vegetables and grains.

most menus did not meet the whole grain-rich requirement

The cost to produce school meals significantly increased for the average School Food Authority (SFA)in SY 2014-2015, the mean reported cost to produce a reimbursable lunch was $3.81

in SY 2005-2006, the average inflation-adjusted cost was $3.03

Slide21

SNMCS: Key Findings

The nutritional quality of school lunch meals increased:

offered more fruits, vegetables, and whole grains

lower sodium, total calories, and calories from added sugar or saturated fat

HEI Scores increased from 58% in SY 2009-2010 to 82% in SY 2014-2015

Students were more likely to consume milk, fruit, and vegetables than students who ate lunches from home or other places:consumed significantly less sodium and saturated fat, fewer overall calories, and fewer empty calories at lunchfood waste was higher for milk, fruit, & vegetables and lower for desserts & entrees

Slide22

Child Nutrition Programs: Team Nutrition Training Resources

Feeding Infants in the Child and Adult Care Food Program Guide (CACFP)

Breastfed Babies Welcome Here!

Updated Nibbles for Health: Nutrition Newsletters for Parents of Young Children

Slide23

CACFP Training Materials

Meal Pattern Training Worksheets

Meal Pattern Posters

Webinar Series

Slide24

Successful Approaches to Reduce Sodium in School Meals

Key Objectives:

Examine the market availability of foods that meet the current and future sodium standards (i.e., sodium targets) for school meal programs

Identify best practices in schools that are successfully meeting sodium targets that could inform technical assistance to School Food Authorities developing lower sodium options

Goals:

Focus on the resources and approaches necessary to achieve Target 2 Supports current flexibilities rule

Slide25

Supplemental Food Programs for Women, Infants and Children (WIC)

Slide26

WIC Infant Nutrition and Feeding Guide

Infant Nutrition and Feeding:  A Guide for Use in the Special Supplemental Nutrition Program for Women, Infants, and Children

 

Offers research-informed feeding practices for infants from birth to 1 year

Based largely on recommendations from the American Academy of Pediatrics, the Centers for Disease Control, and the Food and Drug Administration

Updated to reflect current research and guidelines about infant health, nutrition, and feedingSupports local agency staff in preparing education classes, referral programs, and educational materials

wicworks.fns.usda.gov

Slide27

Learn Together. Grow Together

Slide28

WIC Report: National and State-Level Estimates of Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)

Eligibles

and Program Reach in 2016

Released in February 2019, report provides national and State estimates of the number of people eligible for WIC benefits and the percent of the eligible population participating in 2016

Provides the 2016 “coverage rate” or the percentage of the eligible population that receives WIC benefits

Estimates provided by region, U.S. territory, and race and ethnicity

Slide29

Coverage Rate by State

Slide30

WIC Nutrition Education Study

Phase 1 – May 2016

Description of how nutrition education is delivered

Findings indicate that available staff are:

well educated

highly trainedcommitted to the programtailoring nutrition educationcoordinating with other local agencies through referrals

Phase 2 – September 2018Assess feasibility of examining impact of nutrition educationFindings indicate that:

exposure response design demonstrated significant challenges

regardless of staff experience or type of nutrition education no difference in outcomes

surveyed

p

articipants preferred:

participant-centered approach

Individualized, positive experience

Slide31

WIC Infant and Toddler Feeding Practices Study

(Feeding My Baby)

Feeding My Baby is a multi-year, longitudinal study on the feeding practices of infants and toddlers from birth to six years of age

Study examines whether the updated WIC food packages (instituted in 2009) have influenced feeding practices

Assesses the circumstances and influences that shape caregivers’ feeding decisions for their children

Describes associations between these decisions and health and nutrition outcomes

Reports released to date: Intention to Breastfeed Report (2015), First Year Report (2017), and Second Year Report (2018)

Slide32

WIC Infant and Toddler Feeding Practices Study (ITFPS-2): Third Year Report Highlights

Study indicates that children are consuming a varied diet at 36-months old

Healthy Eating Index scores show there is need for improvement

Most study children are in the normal/healthy range of BMI-for-age percentiles

About a third of the children in the study are overweight or obese - in line with

overall population rates

Slide33

Dietary Reference Intakes (DRI)for Sodium and Potassium

National Academy of Sciences, Engineering and Medicine (NASEM)

Influenced by recommendations from the

Guiding Principles for Developing Dietary Reference Intakes Based on Chronic Disease

, this DRI update established a new reference value -

Chronic Disease Risk Reduction Intakes (CDRRs) Potassium - adequacy values were reduced for all age groups except infants less than 1 year; insufficient evidence available to set a CDRRSodium – adequacy values are similar to previous values; sufficient data to determine CDRR; insufficient evidence available for toxicity

Slide34

Dietary Guidelines for Americans

USDA and HHS offer more opportunities to engage in the process:

Spring 2018 - sought public comments on topics and scientific questions to be examined in the review of evidence

Fall 2018 - requested nominations from the public for the 2020 Dietary Guidelines Advisory Committee

Winter 2019 - Advisory Committee was announced with expanded expertise

Early Spring 2019 - opened a twelve month public comment period to coincide with expert review

Early Spring 2019 - first public meeting held in Washington, DC to begin the review of the scientific evidenceAdvisory Committee meeting dates are posted at DietaryGuidelines.govUSDA and HHS expect to receive the scientific report from the Advisory Committee in Spring 2020

Slide35

The Pregnancy and Birth to 24 Months Project

American Journal of Clinical Nutrition: Supplement

A series of systematic reviews on diet and health for women who are pregnant and for infants and toddlers from birth to 24 months of age

Additional information is available at

nesr.usda.gov

Slide36

NATIONAL INSTITUTE OF FOOD & AGRICULTURE

(NIFA)

Slide37

Agriculture and Food Research Initiative

NIFA requests proposals for integrated projects related to diet, nutrition and the prevention of chronic disease

Applicants must address at least one of the following:

Develop, implement, and evaluate innovative research, educational, and outreach strategies to improve eating patterns

Investigate, assess, and recommend food and nutrition research and program interventions with the goal to improve and sustain health

Improve food security and nutritional health outcomes for low-income people through evidence based approaches to healthy eating and active living thereby supporting paths to self-sufficiencyNIFA Webinar: AFRI Food Safety, Nutrition & Health Program Areas Webinar, June 11, 2019, 1:30 pm EDT

Slide38

NIFA Requests for Applications

Food and Agriculture Service Learning Program

increase awareness about agriculture and improve the nutritional health of children

bring together stakeholders from the distinct parts of the food system to increase the capacity for food, garden, and nutrition education

part of a broader effort to increase access to school meals for low-income children and address diet quality

Community Food Projectincrease self-reliance by supporting the food needs of the communities

promote comprehensive responses to local food access, farm, and nutrition issuesmeet specific state or local food or agricultural needs related to equipment, long-term planning, or creation of innovative marketing activities

Slide39

ECONOMIC RESEARCH SERVICE

(ERS

)

Slide40

Economic Research Service

The Economic Impacts of Breastfeeding: A Focus on USDA’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) – 2019

The Food Assistance Landscape: FY 2018 Annual Report – 2019

Slide41

Economic Research Service

America’s Eating Habits: Food Away From Home – 2018

The Association Between Restaurant Menu Label Use and Caloric Intake

Slide42

Thank You