Quick Tips: Nutrition Services Incentive 

Program(NSIP)

Quick Tips are informal documents about the Older Americans Act (OAA) Title III-C 

Senior Nutrition Program (SNP). These sheets highlight flexibilities of the federal OAA 

statute and address common misunderstandings about the OAA. Below each point 

are links to reference materials and inspiration from successful program projects.i

2020 Reauthorization of the OAA — See Section 311 NSIP

NSIP meals must:

• Be served by an eligible service provider.

• Meet the OAA nutrition standards.

• Be served to an individual who:

o Is eligible for OAA services.

o Has not been means-tested to receive services.

o Is given the opportunity to contribute to the cost of the service.

State Performance Report Appendix A: Data Element Definitions — Definitions for the 

State Performance Report (SPR) consumer characteristics and service units.

NSIP is a tool to motivate states to serve more OAA Title III-C eligible meals. 

NSIP grants are based on the number of NSIP meals reported by eligible

service

providers. State units on aging (SUAs) must distribute NSIP funds promptly and 

equitably.

Title III-C & NSIP Data Elements Training Webinar — Outlines the importance of 

nutrition service data, explains the Title III-C and NSIP data elements, and discusses 

how to submit the State Performance Report.
The Administration for Community Living (ACL) does not have the authority to 

waive any NSIP requirements. This includes the requirement to meet OAA

nutrition standards.

NSIP Guidance: FY2022 Title III Program, Reporting, and Fiscal Updates

Nutrition Requirements of the Older Americans Act — Basics for Title III-C.

Eligible senior nutrition providers can receive their NSIP grant as cash, 

commodities (food) from the United States Department of Agriculture (USDA),

or a combination of cash and commodities. An administrative fee is charged to

those choosing USDA commodities.

NSIP FAQ — Defines foods that can be purchased with NSIP allocations and resources 

to help ensure OAA alignment.

NSIP funds can only be used to purchase domestically produced food. Funds 

cannot be used to cover other costs of a meal, such as meal transportation

costs, salaries, meal site costs, nutrition education, counseling, oral nutrition 

supplements, groceries, food boxes, etc.

Identifying the Total Cost of a Meal — Summary brief for meal cost calculations.

Senior Nutrition Programs can purchase domestically produced foods using 

NSIP funds. Common domestically produced foods include:

• Dairy products (fluid milk, cheese, yogurt, etc.)

• Eggs

• Breads

• Local produce and local animal proteins, such as poultry, beef, or goat

NSIP Domestically Produced Foods FAQ – Definitions of domestically produced foods 

with tips and examples.

NSIP allocations equal approximately 16% of total OAA Title III-C nutrition 

services funding.

ACL OAA Funding Tables – State Allocation Tables: Title III (NSIP).
NSIP funds may be used to purchase shelf-stable meals if these meals meet

all NSIP requirements.

Iowa Emergency Guide for Menu Planning — Nutrition guidelines and two-week 

sample shelf-stable menu and grocery list.

Additional Quick Tip Sheets

• Congregate Meals

• Home-delivered Meals

• OAA Basics

• Funding Options

• SNP Nutrition Guidelines

• Nutrition Service Reporting

Find more resources at the Nutrition and Aging Resource Center.

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In many areas the OAA gives SUAs the authority to add other requirements beyond those 

that are included in the OAA. So certain practices, which might be allowable under the OAA 

and perhaps included in this document, might be handled differently in some states or local 

areas. These documents only reflect information about the OAA nutrition program from a 

federal perspective; state and local variances are NOT covered.