119 HR 479 IH: Healthy SNAP Act of 2025 U.S. House of Representatives 2025-01-16 text/xml EN Pursuant to Title 17 Section 105 of the United States Code, this file is not subject to copyright protection and is in the public domain.

I119th CONGRESS1st SessionH. R. 479IN THE HOUSE OF REPRESENTATIVESJanuary 16, 2025Mr. Brecheen (for himself, Mr. Grothman, Mr. Schweikert, Mr. Biggs of Arizona, Mr. Cloud, Mr. Gosar, Mrs. Miller of Illinois, and Mr. Meuser) introduced the following bill; which was referred to the Committee on AgricultureA BILLTo amend the Food and Nutrition Act of 2008 to require the Secretary to designate food and food products to be made available under the supplemental nutrition assistance program, and for other purposes.

1.

Short title

This Act may be cited as the Healthy SNAP Act of 2025.

2.

Food under supplemental nutrition assistance program

(a)

Definition of food

Section 3(k)(1) of the Food and Nutrition Act of 2008 (7 U.S.C. 2012(k)(1)) is amended—(1)by striking except alcoholic beverages, tobacco and inserting the following designated by the Secretary under section 4(d), except any alcoholic beverages, tobacco, soft drinks, candy, ice cream, prepared desserts such as cakes, pies, cookies, or similar products; and(2)by striking clauses and inserting paragraphs.(b)

Designated food

Section 4 of the Food and Nutrition Act of 2008 (7 U.S.C. 2013) is amended by adding at the end the following:(d)

Designated food

(1)

In general

Not later than 180 days after the date of enactment of this subsection, the Secretary shall designate by regulation the foods and food products that shall be included in the definition of the term food under section 3(k)(1).(2)

Considerations

In carrying out paragraph (1), the Secretary shall—(A)take into consideration food and food products that—(i)based on nutrition research, contain nutrients lacking in the diets of people in the United States; and(ii)promote the health of the population served by the supplemental nutrition assistance program, based on relevant nutrition science, public health concerns, and cultural eating patterns; and(B)to the maximum extent practicable, ensure that the fat, sugar, and salt content of the food and food products is appropriate.(3)

Review of available foods

As frequently as determined by the Secretary to be necessary to reflect the most recent scientific knowledge, but not less frequently than once every 5 years, the Secretary shall—(A)conduct a scientific review of the food and food products designated under paragraph (1); and(B)amend those foods and food products, as necessary, to reflect nutrition science, public health concerns, and cultural eating patterns.(4)

Prepared meals

Prepared meals described in section 3(k) shall have nutritional values consistent with regulations developed by the Secretary under this subsection.(5)

Cultural Cuisines

To allow for different cultural eating patterns, State agencies may, with the approval of the Secretary, substitute different food for food designated under paragraph (1) subject to the condition that the different food is nutritionally equivalent to the substituted food..