Nutrition scientists at the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts University have developed the MyPlate for Older Adults which corresponds with MyPlate, the federal government’s food group symbol.
Food Policy & Applied Nutrition
Using the Visual Understanding Environment (VUE) from Tufts University to Illustrate Input-Output Relationships in the Food Marketing Chain.
The new U.S. Dietary Guidelines, which focus on eating patterns more than individual foods, are stirring controversy among experts.
Is it perfect? No one seems to think so. But if you want a plan to gently nudge Americans away from the unhealthy way of eating we’re accustomed to, you could do worse than the 2015 Dietary Guidelines for Americans, which were released on Jan. 7.
This calculator is a tool for learning about tradeoffs between the nutrition quality and costs of foods available in the United States. Your challenge is to create a nutritious, affordable, and tasty food plan that meets your own nutrition policy goals. This challenge is similar to the task faced by USDA nutritionists and economists when they developed the Thrifty Food Plan (TFP).
The Empowering New Generations to Improve Nutrition and Economic Opportunities (ENGINE) Program is a five-year, integrated nutrition program intended to decrease maternal, neonatal and child mortality by improving the nutritional status of women and children less than 5 years of age through sustainable, comprehensive and coordinated evidence-based interventions in four major regions of Ethiopia. ENGINE is funded by USAID and implemented by Save the Children International with a consortium of partners, including Tufts University.
The objective of the Food Aid Quality Review project is to develop a consensus surrounding food aid’s nutrient specifications and formulations among a range of stakeholder groups, among which are key officials at USAID and USDA, who can ensure the implementation of recommendations emerging from the project recommendations. This project takes account of advances in nutrition and biological sciences alongside developments in food technology to make available cost-effective commodities tailored to meet the needs of people living in developing countries.
Innovations have been proposed and piloted to increase the impact of the Supplemental Nutrition Assistance Program (SNAP) on healthy diets while simultaneously preserving its central role in protecting against hunger. This short discussion paper reviews the rapidly growing research and evaluation literature on these SNAP innovations.