Nutrition Policy Institute

Findings from a recent study indicate that most California schools are providing drinking water that meets current safety standards. However, the authors suggest that continued attention and investments are needed to assure tap water safety in all schools.

The article Parent perceptions of changes in eating behavior during COVID-19 of school-aged children from Supplemental Nutritional Assistance Program Education (SNAP-Ed) eligible households in California was recently published in the journal Preventive Medicine Reports.

Good nutrition, and improved health, attendance, academics, and school climate are some of the benefits when schools offer meals at no charge to all students.

Nearly 40% of community college students experience food insecurity and may skip meals because they can't afford to eat.

The Nutrition Policy Institute is seeking a part-time student communications fellow.

The University of California's Nutrition Policy Institute released brief training videos to aid family child care home providers in promoting proper nutrition among young children.

The Special Supplemental Nutrition Program for Women, Infants and Childrenalso known as WICserves nearly half of children born in the US at some point before their fifth birthday. WIC participation enhances food security, diet quality, and developmental outcomes of children.

Recent research shows that increased Cash Value Benefit amounts for Special Supplemental Nutrition Program for Women, Infants and Childrencommonly known as WICto purchase fruits and vegetables was associated with greater amounts and variety of fruits and vegetables purchased.

Nutrition Policy Institute researchers were awarded a $199,786 grant from the California Collaborative for Pandemic Recovery and Readiness Research Program, also known as CPR3.

Nutrition Policy's Institute's Celeste Felix will present at the 2023 California Resource and Recovery Association Conference about NPI's latest project evaluating how a large, urban school districts' transition to scratch cooking and using reusable serviceware can impact students' dietary intake an...