Commodity Supplemental Food Program (CSFP)

Commodity Supplemental Food Program (CSFP) is sponsored by Montana Department of Public Health and Human Services. Offers supplemental food packages to low-income Montana residents aged 60 and above.

Commodity Supplemental Food Program Commodity Supplemental Food Program The Commodity Supplemental Food Program (CSFP) offers a supplemental food package to low-income Montana residents age 60 and above (see income guidelines below).

The monthly food package is meant to supplement a senior's existing diet and contains a variety of foods with important nutrients for older adults including protein, calcium, iron, vitamins A, C, and D, and fiber. USDA foods in CSFP align with the Dietary Guidelines for Americans and contain reduced amounts of sodium, saturated fat, and added sugar.

CSFP was designed to help meet the dietary needs of healthy older adults, however, the variety of foods offered are appropriate for several common diet-related health conditions among older adults. This institution is an equal opportunity provider.

Montana 2026 CSFP Income Guidelines 2026 Commodity Supplemental Food Program (CSFP) Elderly income guidelines, effective February 13, 2026 Elderly Eligibility Guideline CSFP ELDERLY ELIGIBILITY GUIDELINE - 150% OF POVERTY For each add'l family member, add………. Based on the US Department of Health and Human Services Annual Update of the Poverty Guidelines as published in the Federal Register .

Montana 2025 CSFP State Plan The Food Distribution Section of the Intergovernmental Humans Services Bureau (IHSB) of the Human and Community Services Division (HCSD) of the Montana Department of Public Health and Human Services (DPHHS) has included the 2007 USDA Approved State Plan for the operation of the Commodity Supplemental Food Program (CSFP) in Montana.

This State Plan complies with the eleven requirements of the August 2005 revision of 7 CFR 247. 6(c) for the submission of new state plans for existing state CSFP programs. Revisions to the plan are made annually and sent to USDA for approval as needed to reflect state changes or USDA federal regulation and policy changes.

2025 CSFP Approved State Plan Montana CSFP Policy and Procedures Manual This program manual provides an overview of the Montana Commodity Supplemental Food Program (CSFP) and its activities, as well as the program's requirements. It is primarily for CSFP participating local agencies and sub-distributing agencies to aid in implementing and managing CSFP in their areas.

2025 CSFP Policies and Procedures Manual The Montana CSFP Application is the same for all sites. Return completed applications to your local eligibility office. Call your local eligibility office (listed on the accordion below) with questions regarding the CSFP application process.

You will be notified of your eligibility, eligibility and placement on a waiting list, or ineligibility within 10 days of receipt of the correctly completed and signed application by the local CSFP agency. You may appeal any decision made by the local agency regarding your denial or termination from the program. You have a right to a fair hearing.

If your application is approved, the local agency will make nutrition education available to you and you are encouraged to participate. Approximate value is $85 per box Great Northern Beans, Dry Package Light Red Kidney, Dry Package Light Red Kidney Beans, Canned *Contents of food box may vary based on location and availability.

Montana CSFP Locations/Eligibility Offices *If your community or region is not currently served by CSFP, you may be able to receive additional food from the Montana Food Bank Network partner agencies. Visit the MFBN website for a map of locations and contact information. Additionally, see information on the SNAP program , including eligibility.

GALLATIN VALLEY FOOD BANK - Area IX HRDC COUNTIES SERVED: Gallatin, Madison, and Park COMMUNITIES AND SURROUNDING AREAS SERVED: 1015 SOUTH MONTANA STREET COUNTIES SERVED: Beaverhead, Deer Lodge, Granite, Silver Bow, and Powell COMMUNITIES AND SURROUNDING AREAS SERVED: NORTH CENTRAL AGENCY ON AGING - Area III AOA COUNTIES SERVED: Blaine, Choteau, Glacier, Liberty, Pondera, Teton, and Toole COMMUNITIES AND SURROUNDING AREAS SERVED: ACTION FOR EASTERN MONTANA (AEMT) - Area I AOA COUNTIES SERVED: Carter, Custer, Daniels, Dawson, Fallon, Garfield, McCone, Phillips, Prairie, Richland, Roosevelt, Rosebud, Powder River, Sheridan, Treasure, Valley and Wibaux COMMUNITIES AND SURROUNDING AREAS SERVED: COMMUNITIES AND SURROUNDING AREAS SERVED: COMMUNITIES AND SURROUNDING AREAS SERVED: COMMUNITIES AND SURROUNDING AREAS SERVED: ROCKY MOUNTAIN DEVELOPMENT COUNCIL (RMDC) – Area IV AOA COUNTIES SERVED: Broadwater, Jefferson, Lewis & Clark, Powell, and Meagher COMMUNITIES AND SURROUNDING AREAS SERVED: 1203 HIGHWAY 2 WEST – SUITE 2 COMMUNITIES AND SURROUNDING AREAS SERVED: MISSOULA FOOD BANK & COMMUNITY CENTER COMMUNITIES AND SURROUNDING AREAS SERVED: 110 MAIN STREET – SUITE 5 COUNTIES SERVED: Lake, Lincoln, Mineral and Sanders COMMUNITIES AND SURROUNDING AREAS SERVED: COUNTIES SERVED: Bighorn, Carbon, Golden Valley, Judith Basin, Musselshell, Petroleum, Stillwater, Sweet Grass, and Wheatland COMMUNITIES AND SURROUNDING AREAS SERVED: COUNTIES SERVED: Fergus and Yellowstone COMMUNITIES AND SURROUNDING AREAS SERVED: Healthy Eating for Older Adults Healthy eating is important at every age.

Eat a variety of fruits, vegetables, grains, protein foods, and dairy or fortified soy alternatives. When deciding what to eat or drink, choose options that are full of nutrients and limited in added sugars, saturated fat, and sodium. Start with these tips: Make eating a social event Enjoy meals with friends or family members as often as possible.

Take advantage of technology to enjoy meals virtually with loved ones in different cities or states. You may not always feel thirsty when your body needs fluids, and that’s why it's important to drink beverages throughout the day. Enjoy coffee and tea if you like, or some water, milk, or 100% juice.

Limiting salt is important as you get older. Fresh and dried herbs and spices, such as basil, oregano, and parsley, add flavor without the salt. Make the most of your food choices Older adults need plenty of nutrients but fewer calories, so it’s important to make every bite count.

Foods that are full of vitamins and minerals are the best way to get what you need. Be mindful of your nutrient needs You may not be getting enough nutrients such as calcium, vitamin D, potassium, dietary fiber, vitamin B12, and also protein. Read the Nutrition Facts label on packaged foods and also speak with your healthcare provider about possible supplements.

Discard food if it has an “off” odor, flavor, or texture. Refer to the "use by” dates for a guide to freshness. Canned or frozen foods store well if shopping trips are difficult.

The benefits of healthy eating add up over time, bite by bite. Source: Healthy Eating for Older Adults , from myplate. gov, U.S. Department of Agriculture Eating healthy has benefits that can help individuals ages 60 and up.

As we age, healthy eating can make a difference in our health, help to improve how we feel, and encourage a sense of well-being. Learn more about the unique needs of older adults on the U.S. Department of Agriculture MyPlate website .

Topics include: Unique nutritional needs for ages 60+ Nutrition tips for older adults Food, nutrition, budgeting and physical activity resources for older adults CSFP Snack Tips and Recipe Ideas Great Northern Beans - White Chicken Chili Including CSFP Foods in Healthy Meals and Snacks Add canned beans or vegetables to soup or chili. Pump up the protein in a salad by adding canned tuna, chicken, or beans.

Top dry or hot cereal with raisins or canned fruit. Add canned/pouched beef to tomato sauce and serve over pasta or rice. Blend milk, peanut butter, canned fruit, and a few ice cubes for a quick smoothie Download the list of recipes or scroll down to view them.

The items in bold indicate a CSFP food. ½ cup CSFP rice, uncooked 2 cans CSFP green beans, drained 1 can (10 ¾ oz.) cream of chicken soup In a saucepan, over high heat bring rice and water to a boil.

Cover, reduce heat to low. Cook rice for 20 minutes or until all water is absorbed into rice. Put green beans into a casserole dish.

Mix together other ingredients and pour over beans. Bake at 350 F for 25-30 minutes. ½ cup CSFP rice, uncooked 1 Tbsp.

butter or margarine 1 can CSFP carrots, drained 1 can CSFP green beans, drained 1 Tbsp. low sodium soy sauce In saucepan over high heat, bring water and rice to a boil. Cover and reduce heat to low.

Cook for 15 minutes or until all water is absorbed into rice. In a separate saucepan, over medium heat, melt butter or margarine. Add in onions and cook for 2-3 minutes until tender.

Add in beaten eggs and scramble. Add carrots, corn, green beans, and peas to scrambled eggs. Stir and heat for 5 minutes.

Add cooked rice to egg/vegetable mixture. Stir in soy sauce and serve. Baked Chicken Rice Casserole 1 cup CSFP rice, uncooked 1 can cream of mushroom soup 2/3 CSFP non fat dry milk mixed with 1½ cups lukewarm water 1 cup CSFP cheese, shredded Mix all ingredients except for cheese in a large casserole dish.

Cover the casserole and bake at 350 o F for 1 ½ to 2 hours. Ten minutes before casserole is done take the casserole out of the oven and sprinkle the shredded cheese on top. Place the casserole back into the oven for about 10 minutes, or until the cheese has melted.

1 cup CSFP macaroni, uncooked 1 cup CSFP dried beans, cooked 1 can CSFP carrots, drained 1 can CSFP green beans, drained 1 can CSFP peas, drained 1 can CSFP potatoes, drained 2 cans CSFP diced tomatoes In a large saucepan, over high heat, bring 4 cups water, 1 Tbsp. olive oil and macaroni to a boil. Cook over high heat 8-10 minutes or until macaroni is tender.

Drain. In a large pot, over medium heat, sauté the onion in oil for 5 minutes, stirring frequently. Add tomato juice, water, carrots, corn, green beans, peas, potatoes, tomatoes, cooked red kidney beans, and cooked macaroni to the beef and onion mixture.

Heat on high for 15 minutes. Serve with crackers or bread. 2 cans CSFP potatoes, drained and diced 1 can CSFP whole kernel corn, undrained ¼ tsp.

ground black pepper In a large saucepan, over medium heat, add oil and onion. Cook until onion has softened, about 5 minutes Add chicken broth, drained diced potatoes, undrained can of corn, and ground black pepper. Bring to a boil, lower heat, and simmer for about 20 minutes.

Drain and remove bones from salmon. Add salmon and dill to the pot. Cook 5 minutes.

Add milk. Stir and cook until heated through. Microwave Salmon Casserole 1 cup CSFP macaroni, uncooked 1 can CSFP salmon, drained 1 cup CSFP cheese, shredded Mix macaroni, water, onion, margarine, and salt in a microwavable dish.

Cover with vented cover and microwave for three minutes. Add milk and flour and stir. Cover and microwave for three minutes longer.

Add cheese and salmon. Stir and microwave for three minutes. Remove and stir in green peas, microwave for 1 minute longer.

1 (8 oz) package cream cheese 1 can CSFP vegetarian beans, mashed 1 lb CSFP cheese, shredded 1 can CSFP diced tomatoes Spread 1 package of cream cheese on the bottom of a casserole dish. Spread mashed vegetarian beans on top of cream cheese. In a bowl, combine diced tomatoes, garlic and onion powder.

Place tomato mixture on top of the vegetarian beans. Sprinkle top of mixture with shredded cheese. Bake at 350° F for 20-25 minutes or until cheese is melted.

Serve with tortilla chips. 2 Tbsp. butter or margarine 1 can CSFP carrots, drained 1 can CSFP green beans, drained 1 can CSFP potatoes, drained ½ cup CSFP cheese, shredded In a saucepan, over medium heat, sauté onion in butter or margarine until clear.

Add carrots, corn, green beans, peas and potatoes. Stir and cook for 3-5 minutes or until vegetables are hot. Add in shredded cheese, stirring constantly until cheese melts.

Season to taste with salt & pepper. If mixture is too thick add water or milk. Human and Community Services Division 2021 N Montana Ave.

PO Box 202925 Helena, MT.

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