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Indiana State Department of Health

Division of Nutrition & Physical Activity > Nutrition Nutrition

The Division of Nutrition & Physical Activity (DNPA) works to improve access to healthy foods and beverages following guidance from the Centers for Disease Control and Prevention’s State Public Health Actions to Prevent and Control Diabetes, Heart Disease, Obesity and Associated Risk Factors and Promote School Health cooperative agreement. Environmental approaches strive to make healthy behaviors easier and more convenient for Hoosiers. Program efforts target communities, worksites, early care and education (ECE) and schools. 

DNPA focuses on these areas to increase Hoosiers access to healthy foods and beverages.

  • Provide access to farmers markets.

  • Implement food service guidelines in priority settings (early care and education, worksites, communities).

  • Create supportive nutrition environments in schools.

  • Promote the adoption of food service guidelines/nutrition standards that include sodium.

  • Farm to School.

  • K-12 Food Rescue.

 

Provide Access to Farmers Markets 

 

Implement food service guidelines in priority settings (early care and education, worksites, communities).

ISDH is partnering with the Wellness Council of Indiana to bring more nutrition opportunities to employers throughout the state, both large and small.

ISDH is also partnering with the Indiana State Personnel Department’s Invest in Your Health, which utilizes department-level wellness champions to disseminate health insurance information, health promotion messages and other learning opportunities. 

Promote the adoption of food service guidelines/nutrition standards which include sodium: The Food Service Guidelines (FSG) or nutrition standards are guidelines for organizations or programs to create healthy eating and drinking environments in government-managed cafeterias, snack bars and vending machines. The guidelines can be applied to non-government settings as well, including universities, hospitals or worksite cafeteria or vending settings. Use of pricing incentives, promotional materials or food placement strategies is important for guideline implementation.

CDC Health Food Service Guidelines.

The Health and Human Services and General Services Administration Guidelines aim to:

  • Increase the healthy options available at cafeterias and vending machines.
  • Align food available at HHS and GSA facilities with the 2010 Dietary Guidelines for Americans.
  • Inform customers about what they are eating and which choices are healthier and more sustainable.
  • Increase sustainability of HHS and GSA operations and support sustainable agricultural practices.

 

Eat Smart at Work Poster DNPA

 

 

Early Care and Education

The Child and Adult Care Food Program (CACFP) plays a vital role in improving the quality of day care and making it more affordable for many low-income families. Each day, 3.2 million children receive nutritious meals and snacks through CACFP. CACFP reaches even further to provide meals to children residing in emergency shelters, and snacks and suppers to youths participating in eligible after-school care programs.

IDOE’s Resource Guide for Nutrition Education and Physical Activity

Farm to Preschool: Indiana Farm to Preschool was formed in early 2015 to support Farm to Preschool activities across the state. By offering resources and best practices, we hope to encourage child care providers to engage in Farm to Preschool activities such as gardening, nutrition education and more. These activities support our goal of increasing the health of children by providing them the building blocks to form a healthy lifestyle.

 

Schools

ISDH is partnering with the Indiana Department of Education School & Community Nutrition program and 16 school districts to create healthier school nutrition environments. 

One of our strategies is to provide culinary training for school food service professionals.  The trainings teach culinary skills needed to create appealing, nutritious and appetizing meals for students. Two workshops, The Culinary Skills for A+ Meals and Chef Cyndie Workshops focus on healthier ways to prepare and present food at schools; support the Dietary Guidelines for Americans; and support school nutrition standards requiring schools to offer more fruits, vegetables and whole grains.  After the training, a food service consultant is working with several school districts to incorporate newly learned skills in their own nutrition programs.

 

DNPA School Kitchen

 

IDOE’s Division of School and Community Nutrition is the administering state agency in Indiana for the U.S. Department of Agriculture's Child Nutrition Programs. These programs include: the National School Lunch Program, School Breakfast Program, Special Milk Program, Child and Adult Care Food Program, Summer Food Service Program, and the Fresh Fruit and Vegetable Programs.

 

Farm to School

The Indiana Farm to School Network is working to increase the number of schools participating in Farm to School activities. 

 

 

Our State Partners/Resources: