The U.S. Department of Health and Human Services, HHS, wants all Americans to know about programs and resources to help children and parents curb obesity  including the President’s Council on Fitness, Sports and Nutrition, the Centers for Disease Control and Prevention, and the National Institutes of Health’s We Can!! (Ways to Enhance Children’s Activity & Nutrition)® program.

Through public-private partnerships, safe places to play and nutritious food options are being made available in neighborhoods and schools across America. Exciting new programs include the Partnership for a Healthier America and Olympic Team USA’s commitment to provide 1.7 million kids the opportunity to participate in free and low cost physical activity programs offered by the United States Olympic Committee (USOC), USOC National Governing Bodies for sport, and others over the next year.

The U.S. Department of Agriculture recently released a new farm to school grant program designed to educate children about food sources, and increase the availability of locally sourced foods in schools.

Over the past 30 years, the childhood obesity rate in America has almost tripled. According to the Centers for Disease Control,CDC, in 2010, approximately 17 percent of children and adolescents aged 2-19 years were already obese. Children and teenagers who are obese are more likely to become obese adults. Overweight and obese youth are at greater risk of developing serious adult health problems such as heart disease, type 2 diabetes, stroke, certain types of cancer, and osteoarthritis.

That is why HHS, with the President’s Council, supports First Lady Michelle Obama’s goal to end childhood obesity within a generation through her Let’s Move! program. Everyone has a role to play – parents and caregivers, school teachers and administrators, community leaders, local elected officials, after school programmers, and health care providers.

According to the 2008 Physical Activity Guidelines for Americans, children and adolescents aged 6–17 years should spend 60 minutes or more being physical active each day.

The Dietary Guidelines for Americans, 2010, released by HHS and USDA, provide nutritional guidance for Americans to promote good health, reduce the risk of chronic diseases, and reduce the prevalence of overweight and obesity. The guidelines recommend balancing calories with physical activity, and encourage Americans to consume more healthy foods like vegetables, fruits, whole grains, fat-free and low-fat dairy products, and seafood, and to consume less sodium, saturated and trans fats, added sugars, and refined grains.

To learn more about National Childhood Obesity Awareness Month or for tips on how to help your kids lead healthy lifestyle visit http://www.fitness.gov

A study, recently released by the U.S. Department of Agriculture’s (USDA) Economic Research Service, found that healthy foods like beans, carrots, milk, and yogurt are actually less expensive than ice cream sandwiches, cinnamon buns, and soda.

The USDA researchers looked at calorie content but also compared the prices of more than 4,000 healthy foods and moderation foods based on price by weight and portion size.

Using dietary recommendations from the federal government’s choosemyplate.gov website, researchers identified healthy foods as those that contain at least one of the major food groups (vegetables, fruits, grains, dairy, and protein) and contain only moderate amounts of saturated fats, added sugars, and sodium.

Researchers found that by portion size, the cheapest healthy food to eat is grains, followed by dairy, vegetables, fruit, protein, and moderation foods.

When broken down by how much it costs per day to fulfill dietary guidelines, grains and dairy are the cheapest recommendations to meet while vegetable and protein are the most expensive to meet, the researchers wrote. Fruit falls somewhere in the middle.

It costs more money to meet the fruit and vegetable guidelines for a healthy diet because nutrition guidelines call for consuming such a large amount of fruit and vegetables, not because they are more expensive than other foods.

Earlier studies have found that people with limited incomes don’t spend more on fruits and vegetables as their incomes rise, suggesting that tastes and cultural food preferences play a significant role in food choices.

The USDA Office of Communications published the following bulletin on new nutrition standards for school meals on Friday, January 20^th.

WASHINGTON, January 20, 2012 – First Lady Michelle Obama will be joined by Agriculture Secretary Tom Vilsack at Parklawn Elementary School to speak with parents about the United States Department of Agriculture’s (USDA) new and improved nutrition standards for school lunches.

This is an important accomplishment of the Healthy, Hunger-Free Kids Act that President Obama signed into law last year, USDA is making the first major changes in school meals in over 15 years, and doing so in a way that’s achievable for schools across the nation.

The new nutrition standards make the same kinds of changes that many parents are already encouraging at home, including ensuring kids are offered fruits and vegetables every day of the week, substantially increasing offerings of whole grain-rich foods, offering only fat-free or low-fat milk varieties and making sure kids are getting proper portion sizes.

To Be Continued…New nutrition standards will be published here when made public.

According to the United States Department of Agriculture (USDA) the best way to prepare eggs for an egg hunt is as follows:

• Only use eggs that have been refrigerated, and discard eggs that are cracked or dirty.

• When cooking, place a single layer of eggs in a saucepan. Add water to at least one inch above the eggs. Cover the pan, bring the water to a boil, and carefully remove the pan from the heat. Let the eggs stand (18 minutes for extra large eggs, 15 minutes for large, 12 minutes for medium). Immediately run cold water over the eggs. When the eggs are cool enough to handle, place them in an uncovered container in the refrigerator where they can air-dry.

• When decorating, be sure to use food-grade dyes. It is safe to use commercial egg dyes, liquid food coloring, and fruit-drink powders. When handling eggs, be careful not to crack them. Otherwise, bacteria could enter the egg through the cracks in the shell.

• Keep hard-cooked Easter eggs chilled on a shelf inside the refrigerator, not in the refrigerator door.
• Hide the eggs in places that are protected from dirt, pets and other potential sources of bacteria.
• Remember the two hour rule, and make sure the “found” eggs are back in the refrigerator or consumed within two hours.

Remember that hard-boiled eggs are only safe to eat for one week after cooking.