News & Notes
FDPIR Food Package Gets Another Boost in Protein and Vegetables this Summer!
Beginning June 1, 2024, households will be able to take more protein and vegetables in their FDPIR Food Package
Here’s what to expect in the next food package update:
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Vegetable units will increase from 18 units to 20 units per person per month.
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Meat/poultry/fish units will increase from 5 units to 6 units per person per month.
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New foods will be added to the food package. The new items include:
- Low-sodium turkey deli meat, frozen –2 lb. pack
- Vegetable stir fry blend, frozen – 1 lb. bag
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Extra virgin olive oil – 16.9 oz. bottle.
To learn more about upcoming enhancements to the FDPIR Food Package, contact your FNS regional office.
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The FDPIR Food Package Scores High!
A recent study was conducted to measure the nutritional quality of the FDPIR food package using the Healthy Eating Index (HEI). HEI scores range from 0 to 100 and are used to assess how well a set of foods aligns with the Dietary Guidelines for Americans. A higher score is ideal.
The FDPIR food package, which offers a variety of nutritious foods including fruits, vegetables, lean proteins, legumes, grains, dairy, soups, and traditional foods, scored an 84! For comparison, the average U.S. diet scored a 59. Check out this infographic and visit the FNS website to learn more!
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Featured Food
Learn More about the Three New FDPIR Foods!
Sliced turkey deli meat, vegetable stir fry blend, and extra virgin olive oil will soon be available in your food package! Keep reading to learn more about these three new products.
Turkey deli meat: Thinly sliced, low-sodium turkey deli meat is a lean source of protein, B-vitamins, iron, and zinc. The turkey deli meat will come frozen, and once thawed in the refrigerator, it can be used in a variety of meals. Try it in a sandwich, wrap, or with your favorite vegetables to make a quick and easy salad. For more ideas, take a look at MyPlate Kitchen! You can also check out the USDA Foods Product Information Sheet for additional recipes and tips!
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Vegetable stir-fry blend: This frozen blend of broccoli, green beans, and carrots can help you save prep time in the kitchen! In addition to preparing a quick stir-fry with a lean protein, you can add the stir-fry blend to favorites like boxed mac and cheese or soup to add fiber, potassium, and flavor for an easy meal. For more tips on handling frozen vegetables, visit the Best Practices to Safely Handle and Store USDA Foods at Home page for more information. Also, check out the USDA Foods Product Information Sheet for additional recipes and tips!
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Extra Virgin Olive Oil: Like most oils, olive oil is high in unsaturated fats (good fats) and low in saturated fats (bad fats). Choosing more unsaturated fats in place of saturated fats can help you reduce your risk of heart disease and improve your “good” (HDL) cholesterol levels. Check out this vinaigrette dressing recipe that uses extra virgin olive oil on the USDA Foods Product Information Sheet.
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Program Spotlight
Visit to Navajo Nation Addresses USDA DoD Fresh Fruit and Vegetable Program
On March 18-20, 2024, representatives from FNS and DoD’s Defense Logistics Agency (DLA), FNS’s partner in produce delivery for FDPIR, visited the Navajo Nation’s food distribution facilities in New Mexico and Arizona. The trip included visiting 3 FDPIR warehouses, their fleet warehouse, and their administrative building which is located in Window Rock, AZ, where their seat of government also resides. Window Rock Tribal Park near the Navajo Nation Administration Center features the graceful red stone arch for which the capital is named. The beautiful landscape is also home to the historic tribal council building, along with a World War II Memorial honoring the Navajo Code Talkers. The Navajo Nation is the largest tribe in the United States and extends into the states of Utah, Arizona, and New Mexico, covering over 27,000 square miles. The visit provided an opportunity for Federal partners to gain a better understanding of successes and challenges faced by food distribution in remote areas, including delivery and storage of fresh produce. Currently, Navajo Nation is providing FDPIR benefits and services to approximately 2,300 individuals on an average monthly basis.
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Updates on the Community Nutrition Champion Trainings
By Teresa Jackson, Oklahoma Tribal Engagement Partners (OKTEP), Stillwater, OK
Happy Spring! Since we last gave an update in January 2024, we have conducted two Community Nutrition Champion Trainings (CNCT). The first was in sunny Phoenix, Arizona, in February, and for the second we went to the spring break mountains of Santa Fe, New Mexico.
In Phoenix, we trained 11 Champions from 7 tribal nations representing the Midwest, Mountain Plains, Northeast, Southwest, and Western Regions.
 In Santa Fe, we trained 8 Champions from 5 tribal nations representing the Midwest, Mountain Plains, Southwest and Western Regions.
 It’s been a fun few months! Up next, we’ll be in Portland, Oregon, in mid-May and then Duluth, Minnesota, in mid-July.
In other news, we plan to collect feedback on where and when we should schedule another year of Community Nutrition Champion Trainings. Looking forward to meeting you on the road!
Remaining trainings OPEN for nominations in FY24:
Duluth, MN – July 17-18, 2024
Sioux Falls, SD – September 11-12, 2024
If you are a non-nutrition professional working as an FDPIR program admin or staff, click the button below to nominate yourself or a team member to attend a future CNCT opportunity!
Share Your Good Nutrition News!
FNS wants to share the good news about nutrition education in Indian Country! We know tribes are creating exciting resources and activities using nutrition education administrative funds, and we would love to hear about your projects and share what you are proud of with other tribal communities.
Sharing resources, best practices, and nutrition education stories can help those who may not have started nutrition education activities get ideas and learn who they can contact for support, advice, and collaboration. If you are interested in sharing your resources or nutrition education activities, please send a brief description of your nutrition education successes to your FNS regional offices anytime – we welcome photos, examples of materials, and website links, too! With YOUR stories, we can make FDPIR Good Nutrition News a regular feature in this e-letter!
Conference Clips
FDPIR Consultation with the Tribal Leader Consultation Work Group
In February 2024, USDA consulting officials and staff joined Tribal leaders and representatives to consult on FDPIR in Washington, D.C. The meeting, held in-person and virtually, brought attendees together to consult on proposed rulemaking, cultural competency training, self-determination, and nutrition education, among other important topics. Additional information about this consultation can be found here.
Technology Synopsis
New FFAVORS HelpDesk Features
The Fresh Fruits and Vegetables Order Receipt System (FFAVORS) April 2024 release included enhancements to the HelpDesk feature. The enhancements allow for the entry of “problem” tickets and the automation of redelivery requests for FDPIR recipients.
Order recipients may enter a problem ticket into FFAVORS to report a problem or issue with the FFAVORS application or services received with FNS and DLA.
The Problem Ticket screen and available fields
A redelivery request is an extension of the current Goods Receipt process: for any delivery that an ITO receives short of what was ordered, the application will automatically generate a redelivery request with DLA and the vendor.
The Edit Receipt screen allows the user to select the checkbox to request a redelivery for eligible materials.
As a problem ticket or redelivery request is worked by the HelpDesk, all parties involved will be able to view any updates from the HelpDesk/Incidents page.
 Please refer to the FFAVORS home page (login required) for release details and the Customer manual under the Help link.
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