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FDPIR Food Package Open Forum Stephanie Cooks, MA, RD Nutritionist June 11, 2013 2013 NAFDPIR Conference USDA Food and Nutrition Service.

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Presentation on theme: "FDPIR Food Package Open Forum Stephanie Cooks, MA, RD Nutritionist June 11, 2013 2013 NAFDPIR Conference USDA Food and Nutrition Service."— Presentation transcript:

1 FDPIR Food Package Open Forum Stephanie Cooks, MA, RD Nutritionist June 11, NAFDPIR Conference USDA Food and Nutrition Service

2 Background The 2000 NAFDPIR annual meeting –a resolution was passed by NAFDPIR membership requesting activation of the FDPIR Food Package Review Workgroup Meetings  4 to 6 times a year, 2 meetings each year are face-to-face FDPIR Food Package Workgroup

3 Purpose – to review the FDPIR food package on an ongoing basis for quality, customer appeal, cultural appropriateness, nutritional integrity, and recommend appropriate food package improvements. Goals – revisions must:  Be consistent with the Dietary Guidelines for Americans  Not significantly increase overall food package costs FDPIR Food Package Workgroup

4 Members NAFDPIR Board including NAFDPIR Regional Vice Presidents (8) ITO Regional Representatives (4) ITO Regional health and nutrition experts (4) Federal Nutritionists (FNS and CDC) (2) Workgroup Membership

5 Resource specialists 3 USDA Ordering Specialists – FNS, AMS, FSA 3 FNS FDPIR Program Staff – (includes 2 Regional Office staff) Workgroup Membership

6 Adding new products Increasing choices in a particular food category Improving product packaging Changing the pack size of products Types of Changes Considered

7 Eliminating a product Revising the guide rate for a product, and Improving the nutrition profile of USDA Foods provided by FDPIR Types of Changes Considered

8 Since last NAFDPIR Conference:  Foods added: dried fruit/nut mix, grape and cherry tomatoes, butter, canned salmon  Researched frozen pork chops and pollock – moving forward with pork chops Year in Review – 2012 to 2013

9  Replaced golden hominy with white hominy  Increasing variety: lower sodium cream soups  Exploring: blended vegetable juice, lower sodium ham, better packaging for pasta Year in Review – 2012 to 2013

10 Status of Wish List Items 1.Butter – added to package February Lite Spam – product that meets sodium target is not available 3. Trail Mix – added to package May 2012 (has Almonds)

11 4.Frozen Pork Chops – delivery expected for summer Tanka Bars –single vendor, high cost; possible future consideration for regional vendor pilot Status of Wish List Items

12 6. Wild Rice/blue corn meal –possible future consideration for regional vendor pilot 7. Frozen Fish–Pollock ranked low on NAFDPIR product survey. Will introduce pork chops and revisit Pollock later. Status of Wish List Items

13 Next up for consideration: blended vegetable juice, frozen fruit and frozen vegetables Status of Wish List Items

14 Thank You!


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