Study: USDA Fresh Fruit and Vegetable Program increases consumption among students

Oct. 17—A new interim report shows that the federal Fresh Fruit and Vegetable Program (FFVP) increases produce consumption among students on days when the program is offered at schools. On days when FFVP is offered, students ate approximately one-quarter of a cup more per day of fruits and vegetables. That represents a 15% increase in produce consumption in the absence of the federal program.

The report also found that there was no increase in total caloric intake, which the authors say means that students are replacing consumption of non-produce foods with fruits and vegetables on days with the FFVP program is offered.

The USDA says the final report will expand on these preliminary findings and will include detailed information on how the program was implemented in schools.

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Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

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The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

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The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

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