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School Meals: Building Blocks for Healthy Children (2010)
Food and Nutrition Board (FNB)

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. "Appendix A: Acronyms, Abbreviations, and Glossary." School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press, 2010.

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School Meals: Building Blocks for Healthy Children

FAFH food away from home

FBMP food-based menu planning

FNDDS Food and Nutrient Database for Dietary Studies

FNS Food and Nutrition Service, U.S. Department of Agriculture

FR Federal Register

FY fiscal year

g gram

G/B grain/bread

HHS U.S. Department of Health and Human Services

IOM Institute of Medicine, The National Academies

IU international unit

K kindergarten

kcal kilocalorie/calorie

mg milligram

M/MA meat or meat alternate

MPLH meals per labor hour

NBMP nutrient-based menu planning

NCHS National Center for Health Statistics, CDC

NHANES National Health and Nutrition Examination Survey

NSLA National School Lunch Act

NSLP National School Lunch Program

OVS offer versus serve

oz ounce

P.L. Public Law

PPS probability proportional to size

RA/RAE retinol activity/retinol activity equivalent

RDA Recommended Dietary Allowance

RE retinol equivalent

REA Recommended Energy Allowance

SBP School Breakfast Program

SFA school food authority

SMI School Meals Initiative

SM-TMI School Meals-Target Median Intake

Page
222
Front Matter (R1-R14)
Summary (1-18)
1 Introduction and Background (19-32)
2 Foundation for Revising Nutrition Standards and Meal Requirements (33-46)
3 Schoolchildren's Food and Nutrient Intakes and Related Health Concerns (47-68)
4 Process for Developing the Nutrient Targets (69-90)
5 Process for Developing the Meal Requirements (91-106)
6 Iterations - Achieving the Best Balance of Nutrition, Student Acceptance, Practicality, and Cost (107-114)
7 Recommendations for Nutrient Targets and Meal Requirements for School Meals (115-130)
8 Food Cost Implications and Market Effects (131-154)
9 Projected Impact of the Recommended Nutrient Targets and Meal Requirements (155-178)
10 Implementation, Evaluation, and Research (179-208)
11 References (209-220)
Appendix A: Acronyms, Abbreviations, and Glossary (221-228)
Appendix B: Biographical Sketches of Committee Members (229-236)
Appendix C: Critical Issues for Consideration by the Committee on Nutrition Standards for National School Lunch and Breakfast Programs, as Submitted by the U.S. Department of Agriculture (237-244)
Appendix D: January 2009 Workshop Agenda and Summary of Public Comments (245-254)
Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches (255-258)
Appendix F: Data Used to Calculate Estimated Energy Requirements (259-262)
Appendix G: Data Tables Containing Examples of New SNDA-III Analyses (263-268)
Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet (269-284)
Appendix I: Dietary Intake Data and Calculation of the Target Median Intake for Iron (285-292)
Appendix J: Target Median Intake (TMI) Tables (293-296)
Appendix K: Use of the School Meals Menu Analysis Program (297-304)
Appendix L: Baseline Menus (305-330)
Appendix M: Sample Menus (331-362)
Appendix N: Evidence Considered Related to the Definition for Whole Grain-Rich Foods (363-366)
Appendix O: Comparison of Recommended Nutrient Targets to Various Nutrition Standards for School-Aged Children (367-372)
Appendix P: Comparison of *Dietary Guidelines for Americans* with Recommended Meal Requirements (373-378)
Appendix Q: Regulations Related to the Sodium Content of Foods Labeled "Healthy" (379-380)