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not consume the food, requiring a vegetable or milk leads to waste rather than improved nutrient intake.


The recommended Nutrient Targets provide a scientific underpinning for the Meal Requirements, but the targets are not meant for menu planning. The Nutrient Targets differ from the existing Nutrition Standards in that they include a maximum as well as a minimum level of calories; encompass 16 additional nutrients; are higher for the 8 nutrients that are common to both; and, for most nutrients, are based on a Target Median Intake rather than the Recommended Dietary Allowances. Under the Meal Requirements, the recommended standards for menu planning provide a food-based approach that encompasses five major food groups and seven food subgroups; it also provides specifications for calories, saturated fat, and sodium; a method to minimize trans fat content, and a temporary criterion to identify whole grain-rich foods. The options presented for standards for meals as selected by the student are accompanied by information on nutrition-related strengths and concerns of each option.

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