• Include milk or calcium-fortified soymilk (soy beverage) as a beverage at meals. Choose fat-free or low-fat milk.
• If you usually drink whole milk, switch gradually to fat-free milk, to lower saturated fat and calories. Try reduced fat (2%), then low-fat (1%), and finally fat-free (skim).
• If you drink cappuccinos or lattes — ask for them with fat-free (skim) milk.         (read more)

 In general:

• Keep a bowl of whole fruit on the table, counter, or in the refrigerator.
• Refrigerate cut-up fruit to store for later.
• Buy fresh fruits in season when they may be less expensive and at their peak flavor.
• Buy fruits that are dried, frozen, and canned (in water or 100% juice) as well as fresh, so that you always have a supply on hand.
• Consider convenience when shopping. Try pre-cut packages of fruit (such as melon or pineapple chunks) for a healthy snack in seconds. Choose packaged fruits that do not have added sugars. (Read more)

 Key Consumer Message: Make half your plate fruits and vegetables. 

 Key Consumer Message: Make at least half your grains whole grains. 

 You and your organization can play an important role in supporting healthy eating habits by making healthy vending options available and attractive to children, youth and adults. This guide will help you choose healthier products by providing: Healthy vending guidelines for food and beverage products, Sample policies to support and sustain healthy vending,  Marketing strategies to promote healthy options. 

 Establishing an easy and fun health regimen keeps kids going strong 

 Grow It, Try It, Like It! Preschool Fun with Fruits and Vegetables is a garden-themed nutrition education kit for child care center staff that introduces children to: three fruits - peaches, strawberries, and cantaloupe, and three vegetables - spinach, sweet potatoes, and crookneck squash. 

 Letter From the Secretary of EducationDear Friends:Delaware, like most other states, struggles with an obesity epidemic thatextends to its youngest citizens. To address both obesity prevention andmalnourishment issues, while promoting the health and development of allchildren, the Delaware Department of Education Child and Adult Care FoodProgram (CACFP) partnered with the Delaware Office of Child CareLicensing (OCCL) to develop higher standards for nutrition and physicalactivity. Currently, OCCL requires all licensed child care programs tocomply with DE CACFP guidelines, whether or not they participate in the CACFP meal program.Therefore, all food served in Delaware-licensed child care, including after school programs,must meet or exceed the CACFP requirements (more) 

  Recommendations for Food Served to Toddlers and Preschoolers at Child Care: 1) Serve a fruit (no juice) and/or a vegetable at every meal2) Serve all meals family style 3) Never serve fried food 

 PBH conducts an array of research to understand fruit and vegetable health benefits, consumer attitudes, current consumption, effective behavior change research as well as monitoring policies related to fruits and vegetables.