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Appendix H
Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet
This appendix contains a list of the foods belonging to food groups and subgroups used for the MenuDevelopment (MyPyramid) spreadsheet analyses and the recommended Meal Requirements (as adapted from the MyPyramid Food Groups), a description of the method used to design and use the MyPyramid spreadsheet to test food patterns for the Meal Requirements as offered, the initial breakfast and lunch patterns based on the MyPyramid recommended amounts of food groups, and tables containing the nutrient effects of as selected options of the nutrient content of meals, as compared to the Nutrient Targets.
LIST OF TABLES AND BOX
Table H-1 Foods Belonging to the Food Groups and Food Subgroups Identified in the Standards for Menu Planning
Table H-2 Nutrient Profiles used in the MenuDevelopment Spreadsheet
Calories and Macronutrients
Vitamins
Minerals
Box H-1 Method Used to Design and Test Food Patterns for the Meal Requirements As Offered
Table H-3 Initial Breakfast and Lunch Patterns Based on MyPyramid Recommended Amounts of Food Groups
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Table H-4 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Breakfasts As Selected by Students
Table H-5 The Effects on 5-Day Nutrient Content of Options for Standards for High School Breakfasts As Selected by Students
Table H-6 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Lunches As Selected by Students
Table H-7 The Effects on 5-Day Nutrient Content of Options for Standards for High School Lunches As Selected by Students
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TABLE H-1 Foods Belonging to the Food Groups and Food Subgroups Identified in the Standards for Menu Planning
Food Groupa/Subgroup
Foods
Fruit Group
Apples, apricots, avocado, bananas, blueberries, cantaloupe, cherries, fruit cocktail, grapefruit, grapes, honeydew, kiwi fruit, lemons, limes, mangoes, nectarines, oranges, papaya, peaches, pears, pineapple, plums, prunes, raisins, raspberries, strawberries, tangerines, watermelon
100% Fruit juice
Apple, grape, grapefruit, orange
Vegetable Group
Dark green vegetables
Bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, watercress
Orange vegetables
Acorn squash, butternut squash, carrots, hubbard squash, pumpkin, sweet potatoes
Legumes
Black beans, black-eyed peas, garbanzo beans (chickpeas), green peas, kidney beans, lentils, lima beans (dried or fresh, frozen, or canned), navy beans, pinto beans, soy beans, split peas, tofu (bean curd made from soybeans), white beans
Green peas and fresh, frozen, or canned (not dried) lima beans are considered part of this group as well as part of the starchy vegetable group, but should be counted in one group only. (See comment under meat and meat alternates group about counting legumes in the legumes subgroup or the meat and meat alternates group.)
Starchy vegetables
Corn, green peas, lima beans, potatoes
Other vegetables
Artichokes, asparagus, bean sprouts (cooked or canned only), beets, brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green or red peppers, iceberg (head) lettuce, mushrooms, okra, onions, parsnips, tomato juice, tomatoes, turnips, vegetable juice, wax beans, zucchini
Grain groupb
Whole grains
Amaranth, brown rice, buckwheat, bulgur (cracked wheat), millet, muesli, oatmeal, popcorn, quinoa, sorghum, triticale, whole grain barley, whole grain cornmeal, whole rye, whole wheat bread, whole wheat cereal flakes, whole wheat crackers, whole wheat pasta, whole wheat sandwich buns and rolls, wild rice
Refined grains
Corn flakes cereal, corn tortillas,* cornbread,*couscous,* crackers,* flour tortillas,* grits, macaroni,* noodles,* pitas,* spaghetti,* white bread, white rice, white sandwich buns and rolls
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Food Groupa/Subgroup
Foods
Meat and Meat Alternates Group
Meatc and Poultry
Beef, bison, chicken, duck, goose, ground chicken and turkey, ham, lamb, luncheon meats, pork, rabbit, turkey, veal
Fish and Shellfish
Anchovies, catfish, clams, cod, crab, crayfish, flounder, haddock, halibut, herring, lobster, mackerel, mussels, octopus, pollock, porgy, salmon, sardines, scallops, sea bass, shrimp, snapper, squid (calamari), swordfish, trout, tuna
Eggs
Chicken eggs, duck eggs
Dry beans and peas
Black beans, black-eyed peas, falafel, garbanzo beans (chickpeas), kidney beans, lentils, lima beans, navy beans, pinto beans, soy beans, split peas, tofu (bean curd made from soybeans), white beans
Dry beans and peas and soybean products are considered part of this group as well as legumes in the vegetable group but should be counted in only one group.
Nuts and seeds
Almonds, cashews, hazelnuts (filberts), mixed nuts, peanut butter, peanuts, pecans, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, walnuts
Meat Alternates
Fat-free yogurt, low-fat cheese,d low-fat yogurt, tempeh, texturized vegetable protein (TVP), veggie burgers
Fluid Milk
Fat-free (skim), low-fat (1% milk fat or less)
NOTES:
*Most of these products are made from refined grains. Refer to Box 7-1 in Chapter 7 to determine whether any of these foods qualify as a whole grain-rich food.
aQuantity equivalents for each food group are:
• Fruit and vegetables—The following each count as 1 cup (2 servings) of fruits or vegetables: 1 cup cut-up raw or cooked fruit or vegetable, 1 cup fruit or vegetable juice, 2 cups leafy salad greens.
• Grains—The following count as 1 ounce-equivalent (1 serving) of grains: ½ cup cooked rice, pasta, or cooked cereal; 1 ounce dry pasta or rice; 1 slice bread; 1 small muffin (1 oz); 1 cup ready-to-eat cereal flakes.
• Meat/Meat alternates—The following each count as 1 ounce-equivalent: 1 ounce lean meat, poultry, or fish; 1 egg; ¼ cup cooked dry beans or tofu; 1 tablespoon peanut butter; ½ ounce nuts of seeds; 1 ounce cheese; 4 ounces yogurt.
• Fluid milk—1 cup.
bSome grain products contain significant amounts of bran. Bran provides fiber, which is important for health. However, products with added bran or bran alone (e.g., oat bran) are not necessarily whole grain products.
cAlthough meats that are preserved by smoking, curing, or salting, or by the addition of preservatives are sometimes lean, they usually are very high in sodium. Because of their sodium content and because the consumption of such processed meats, especially processed red meats, has been linked with an increased risk of colorectal cancer in adults (WCRF/AICR, 2007), less frequent use of even the low-fat versions of these meats may be advisable.
dHigher fat cheeses such as natural cheddar may be used if specifications for saturated fat and calories are not exceeded.
SOURCE: Adapted from USDA, 2008.
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TABLE H-2A Nutrient Profiles used in MenuDevelopment Spreadsheets: Calories and Macronutrients
Food Groups and Subgroups
Amt
Calories, kcal
Protein, g
CHO, g
Total fat, g
Sat. fat, g
Mono. fat, g
Poly. fat, g
Linoleic acid, g
α-Linolenic, g
Chol., mg
Dietary fiber, g
Fruits
½ cup
59.0
0.7
14.7
0.20
0.03
0.02
0.05
0.03
0.01
0
1.1
Vegetable Subgroups
Dark-green
½ cup
20.0
1.6
3.9
0.20
0.04
0.02
0.10
0.03
0.07
0
2.1
Orange
½ cup
32.0
0.7
7.4
0.10
0.03
0.01
0.08
0.07
0
0
2.1
Dry Beans
½ cup
114.0
8.0
19.2
1.00
0.16
0.19
0.49
0.38
0.12
0
6.0
Starchy
½ cup
73.0
1.7
16.8
0.20
0.03
0.03
0.08
0.07
0.01
0
1.7
Other
½ cup
18.0
0.9
3.9
0.20
0.03
0.02
0.08
0.06
0.02
0
1.1
Grain Subgroups
Whole
1 oz eq
77.0
2.4
15.6
1.10
0.20
0.33
0.38
0.40
0.02
0.3
2.4
Refined
1 oz eq
83.0
2.2
15.8
1.10
0.23
0.39
0.35
0.32
0.03
0.9
0.7
Meat and Beans
1 oz eq
54.0
6.9
0.4
2.60
0.80
1.09
0.44
0.37
0.02
34.8
0.1
Cheesea*
1 oz
79.0
7.6
0.6
5.12
3.25
1.41
0.21
0.16
0.04
16.0
0
Yogurtb*
4 oz
116.0
5.4
23.3
0.24
0.15
0.06
0.02
0.00
0.00
2.0
0
Milk
1 cup
83.0
8.3
12.2
0.20
0.29
0.12
0.02
0.01
0
5.0
0
Oils
1 g
8.4
0
0
0.95
0.14
0.33
0.43
0.40
0.04
0
0
Added Sugars
1 tsp
16.0
0
4.2
0
0
0
0
0
0
0
0
Solid Fats
1 g
7.6
0
0
0.85
0.36
0.33
0.13
0.11
0.014
1.15
0
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TABLE H-2B Nutrient Profiles used in MenuDevelopment Spreadsheets: Vitamins
Food Groups and Subgroups
Amt
Vit. A, μg RAE
Vit. C, mg
Vit. E, mg αT
Thiamin, mg
Riboflavin, mg
Niacin, mg
Vit. B6, mg
Folate, μg DFE
Vit. B12, mg
Fruits
½ cup
16.0
25.0
0.20
0.06
0.03
0.3
0.09
0.09
0.09
Vegetable Subgroups
Dark-green
½ cup
167.0
30.0
1.00
0.05
0.1
0.4
0.13
0.13
0.13
Orange
½ cup
554.0
5.0
0.60
0.05
0.04
0.6
0.12
0.12
0.12
Dry Beans
½ cup
0.0
0
0.60
0.14
0.05
0.4
0.12
0.12
0.12
Starchy
½ cup
2.0
6.0
0
0.09
0.03
1.1
0.21
0.21
0.21
Other
½ cup
13.0
9.0
0.40
0.04
0.04
0.5
0.08
0.08
0.08
Grain Subgroups
Whole
1 oz eq
26.0
1.0
0.10
0.13
0.11
1.4
0.14
0.14
0.14
Refined
1 oz eq
5.0
0
0.10
0.14
0.1
1.4
0.06
0.06
0.06
Meat and Beans
1 oz eq
17.0
0
0.20
0.06
0.07
1.6
0.09
0.09
0.09
Cheesea*
1 oz
42.0
0
0.04
0.01
0.08
0.02
0.02
0.02
0.02
Yogurtb*
4 oz
2.0
0.9
0.07
0.05
0.22
0.12
0.05
0.05
0.05
Milk
1 cup
142.0c*
0
0
0.11
0.45
0.2
0
0
0
Oils
1 g
1.1
0
0.14
0
0
0
0
0
0
Added Sugars
1 tsp
0
0
0
0
0
0
0
0
0
Solid Fats
1 g
4.5
0
0.04
0
0
0
0
0
0
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TABLE H-2C Nutrient Profiles used in MenuDevelopment Spreadsheets: Minerals
Food Groups and Subgroups
Amt
Iron, mg
Magnesium, mg
Zinc, mg
Calcium, mg
Phosphorus, mg
Potassium, mg
Sodium, mg
Fruits
½ cup
0.2
12.0
0.1
11.0
17.0
213.0
3.0
Vegetable Subgroups
Dark-green
½ cup
1.0
25.0
0.3
50.0
39.0
229.0
30.0
Orange
½ cup
0.3
9.0
0.2
23.0
25.0
214.0
41.0
Dry Beans
½ cup
2.3
46.0
1.0
57.0
119.0
363.0
3.0
Starchy
½ cup
0.4
19.0
0.3
8.0
43.0
286.0
5.0
Other
½ cup
0.6
10.0
0.2
21.0
21.0
162.0
57.0
Grain Subgroups
Whole
1 oz eq
1.8
27.0
0.9
26.0
85.0
91.0
87.0
Refined
1 oz eq
1.2
7.0
0.2
30.0
33.0
29.0
153.0
Meat and Beans
1 oz eq
0.5
8.0
1.0
6.0
63.0
91.0
93.0
Cheesea*
1 oz
0.0
10.0
1.2
253.0
163.0
26.0
203.0
Yogurtb*
4 oz
0.1
18.0
0.9
186.0
146.0
238.0
71.0
Milk
1 cup
0.1
27.0
1.0
306.0
247.0
382.0
103.0
Oils
1 g
0
0
0
0
0
0
13.0
Added Sugars
1 tsp
0
0
0
0
0
0
0
Solid Fats
1 g
0
0
0
0.1
0.1
0.2
1.6
NOTES: amt = amount; αT = α-tocopherol; DFE = dietary folate equivalent; g = gram; kcal = calories; mg = milligram; oz eq = ounce equivalent; RAE = retinol activity equivalent; μg = microgram. Nutrient content for each food group and subgroup is the amount in ½ cup or 1 ounce equivalents.
aNutrient values for cheese represent USDA Commodity reduced-fat cheddar cheese from the USDA National Nutrient Database for Standard Reference, Release 21 (USDA/ARS, 2008).
bNutrient values for yogurt based on the nutrient content of nonfat fruit yogurt from the USDA National Nutrient Database for Standard Reference, Release 21 (USDA/ARS, 2008).
cThe value for vitamin A is based on the nutrient content of 1% milk with added vitamin A from the USDA National Nutrient Database for Standard Reference, Release 21 (USDA/ARS, 2008).
SOURCES: Marcoe et al., 2006; USDA/ARS, 2004;
*USDA/ARS, 2008.
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BOX H-1
Method Used to Design and Test Food Patterns for the Meal Requirements As Offered
Nutrient Composites
These spreadsheets primarily use the 2005 MyPyramid nutrient composites (Marcoe et al., 2006) to estimate the energy and nutrient content that would be provided by possible meal patterns for breakfast and lunch.
In developing the spreadsheet, staff modified the nutrient composites and/or food groups as listed below:
The vitamin A content for the milk group is the value for low-fat (vitamin A-fortified) milk rather than whole milk. The original composite used the vitamin A value for whole milk.
Separate rows were added for low-fat cheese and low-fat flavored yogurt. Although cheese and yogurt are part of the milk group in MyPyramid, the nutrient composite reflects the nutrient content of fat-free milk. A further complication was that cheese and yogurt are counted as members of the meat and meat alternates group in current specifications for school meals. Having separate rows in the spreadsheet for these two dairy foods enabled the committee to obtain quick nutrient estimates for a variety of food patterns that include these dairy foods. Of interest was the estimated nutrient content of patterns that involve partial and complete substitution of the dairy foods for foods in the MyPyramid meat and beans group.
Food Pattern Development and Testing
To determine initial breakfast and lunch patterns based on MyPyramid, the method was to multiply the amount for each food group specified by MyPyramid (for each calorie level—1,800, 2,000, and 2,400) by the midpoint of the calorie range for the meal (21.5% for breakfast, 32% for lunch), as shown below in Table H-3.
To account for vegetable subgroups that are specified in MyPyramid on a weekly rather than a daily basis, the subgroup calculated the amounts as cups per 5-day school week at lunch. Because it is uncommon for a majority of U.S. schoolchildren to consume vegetables at breakfast (with a few exceptions, such as hash-brown potatoes), the committee agreed to exclude vegetables from the breakfast patterns that were tested.
The amounts shown in Table H-3 were adjusted up or down if necessary to achieve practical serving amounts. For example, instead of specifying 0.8 cups of vegetable per day, ¾ cup or 1 cup would be specified.
At breakfast, since vegetables had been omitted, the committee tested patterns with and without additional fruit to examine the differences in the content of calories, some vitamins, potassium, and fiber.
Tentative allocations were made for added sugars and saturated fat considering the number of calories remaining (discretionary calories) and the desire to allow for some low-fat (1%) milk and flavored fat-free milk. (The added sugars and/or the fat in flavored low-fat yogurt and low-fat cheese are included in the composites for those foods.) These allocations were made for test purposes only. They were not intended to be part of the food pattern.
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TABLE H-3 Initial Breakfast and Lunch Patterns Based on MyPyramid Amounts of Food Groups
Food
1,800 Calories
2,000 Calories
2,400 Calories
MyPyramid Amount*
Initial Breakfast Patterna
Initial Lunch Patterna
MyPyramid Amount*
Initial Breakfast Patterna
Initial Lunch Patterna
MyPyramid Amount*
Initial Breakfast Patterna
Initial Lunch Patterna
Fruits (c/d)
1.5
0.3
0.5
2.0
0.4
0.6
2.0
0.4
0.6
Vegetables (c/d)
2.5
0.5
0.8
2.5
0.5
0.8
3.0
0.6
1.0
Dark green (c/wk)
3.0
0.5b
0.7b
3.0
0.5b
0.7b
3.0
0.5b
0.7b
Orange (c/wk)
2.0
0.3b
0.5b
2.0
0.3b
0.5b
2.0
0.3b
0.5b
Legumes (c/wk)
3.0
0.5b
0.7b
3.0
0.5b
0.7b
3.0
0.5b
0.7b
Starchy (c/wk)
3.0
0.5b
0.7b
3.0
0.5b
0.7b
6.0
0.9b
1.4b
Other (c/wk)
6.5
1.0b
1.5b
6.5
1.0b
1.5b
7.0
1.1b
1.6b
Grains (oz eq/d)
6.0
1.3
1.9
6.0
1.3b
1.9b
8.0
1.7b
2.6b
Refined (oz eq/d)
3.0
0.6
1.0
3.0
0.6
1.0
4.0
0.9
1.3
Whole (oz eq/d)
3.0
0.6
1.0
3.0
0.6
1.0
4.0
0.9
1.3
Meats and Beans (oz eq/d)
5.0
1.1
1.6
5.5
1.2
1.8
6.5
1.4
2.1
Milk (c/d)
3.0
0.6
1.0
3.0
0.6
1.0
3.0
0.6
1.0
Oils (g/d)
24
5.2
7.7
27
5.8
8.6
31
6.7
9.9
Discretionary Calories (kcal/d)
195
41.9
62.4
267
57.4
85.4
362
77.8
115.8
NOTES: c/d = cups/day; c/wk = cups/week; g/d = grams/day; kcal/d = kilocalories/day; oz eq/d = ounce equivalents/day.
aInitial breakfast and lunch patterns are based on 21.5% and 32% of the MyPyramid recommended amount, respectively.
bVegetable subgroups at breakfast and lunch are calculated as cups per 5-day school week at lunch using [(MyPyramid amount/7)*5*0.215] and [(MyPyramid amount/7)*5*0.32], respectively.
SOURCE:
*Britten et al., 2006.
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TABLE H-4 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Breakfasts As Selected by Students
Elementary Nutrient Targets
Middle Nutrient Targets
80% of Elem Nutr Targets
80% of Middle Nutr Targets
Proposed Pattern with:
No Milk
Only 1 Fruit Svg per Day (2.5 c/wk)
No Milk & Only 1 Fruit Svg per Day (2.5 c/wk)
No Fruit
Calories (kcal)
350–500
400–550
NA
NA
396
420
337
361
Protein (g)
10.2
21.6
8.2
17.3
13
21
12
20
Linoleic acid (g)
2.2
2.5
1.8
2.0
2.2
2.2
2.1
2.1
α-Linolenic (g)
0.21
0.25
0.17
0.20
0.20
0.19
0.19
0.18
Cholesterol (mg)
< 65
< 65
NA
NA
38
43
38
43
Dietary fiber (g)
5.7
6.2
4.6
5.0
5.4
4.3
4.3
3.2
Vitamin A (μg RAE)
129
162
103
130
91
217
75
201
Vitamin C (mg)
16
20
13
16
51
26
26
1.0
Vitamin E (mg αT)
2.0
2.7
1.6
2.2
1.2
1.0
1.0
0.8
Thiamin (mg)
0.20
0.30
0.16
0.24
0.45
0.50
0.39
0.44
Riboflavin (mg)
0.31
0.41
0.25
0.33
0.34
0.76
0.31
0.73
Niacin (mg)
3.2
4.0
2.6
3.2
5.0
4.9
4.7
4.6
Vitamin B6 (mg)
0.30
0.40
0.24
0.32
0.47
0.38
0.38
0.29
Folate (μg DFE)
91
114
73
91
162
150
138
126
Vitamin B12 (μg)
0.8
0.9
0.6
0.7
0.9
2.2
0.9
2.2
Calcium (mg)
223
296
178
237
84
379
73
368
Phosphorus (mg)
242
362
194
290
215
445
198
428
Magnesium (mg)
49
66
39
53
66
81
54
69
Iron (mg)
2.3
3.5
1.8
2.8
3.9
3.8
3.7
3.6
Zinc (mg)
2.0
2.5
1.6
2.0
2.3
3.2
2.2
3.1
Sodium (mg)
≤ 430
≤ 470
NA
NA
368
468*
365
465*
Potassium (mg)
909
1,023
727
818
637
806
424
593
% Kcal from Total Fat
25–35%
25–35%
NA
NA
20
19
23
21
% Kcal from Sat. Fat
< 10%
< 10%
NA
NA
5
5
6
6
NOTES: Bold italic font indicates values that are > 20% below the Nutrient Targets for elementary and middle school. Bold font indicates values that are > 20% below the Nutrient Targets for middle school. An asterisk indicates values that exceed the maximum Nutrient Target for elementary school. αT = α-tocopherol; c = cup; DFE = dietary folate equivalent; elem = elementary; g = gram; kcal = calories; mg = milligram; NA = not applicable; Nutr = Nutrient; RAE = retinol activity equivalent; svg = serving; μg = microgram; w = week.
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TABLE H-5 The Effects on 5-Day Nutrient Content of Options for Standards for High School Breakfasts As Selected by Students
High School Nutrient Targets
80% of High School Nutrient Targets
Proposed Pattern with:
No Milk
Only 1 Fruit Svg per Day (2.5 c/wk)
No Milk & Only 1 Fruit Svg per Day (2.5 c/wk)
No Fruit
Calories (kcal)
450–600
NA
491
515
432
456
Protein (g)
21.8
17.4
20
27
19
27
Linoleic acid (g)
3.0
2.4
3.7
3.7
3.7
3.7
α-Linolenic (g)
0.30
0.24
0.34
0.33
0.33
0.32
Cholesterol (mg)
< 65
NA
73*
78*
73*
78*
Dietary fiber (g)
7.2
5.8
5.5
4.4
4.4
3.3
Vitamin A (μg RAE)
186
149
112
238
96
222
Vitamin C (mg)
26
21
51
26
26
1.0
Vitamin E (mg αT)
3.7
3.0
1.8
1.6
1.6
1.4
Thiamin (mg)
0.4
0.32
0.51
0.56
0.45
0.50
Riboflavin (mg)
0.5
0.36
0.41
0.83
0.38
0.80
Niacin (mg)
4.9
3.9
6.6
6.5
6.3
6.2
Vitamin B6 (mg)
0.7
0.56
0.56
0.47
0.47
0.38
Folate (μg DFE)
138
110
167
155
143
131
Vitamin B12 (μg)
1.1
0.9
1.5
2.8
1.5
2.8
Calcium (mg)
323
258
90
385
79
374
Phosphorus (mg)
384
307
278
508
261
491
Magnesium (mg)
99
79
74
89
62
77
Iron (mg)
4.0
3.2
4.4
4.3
4.2
4.1
Zinc (mg)
2.9
2.3
3.3
4.2
3.2
4.1
Sodium (mg)
≤ 500
NA
500
600*
497
597*
Potassium (mg)
1169
935
728
897
515
684
% Kcal from Total Fat
25–35%
NA
26
25
29
28
% Kcal from Sat. Fat
< 10%
NA
6
7
7
7
NOTES: Bold font indicates values that are > 20% below the Nutrient Targets for high school. An asterisk indicates values that exceed the maximum Nutrient Target. αT = α-tocopherol; c = cup; DFE = dietary folate equivalent; g = gram; kcal = calories; mg = milligram; NA = not applicable; RAE = retinol activity equivalent; svg = serving; μg = microgram; w = week.
OCR for page 280
School Meals: Building Blocks for Healthy Children
TABLE H-6 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Lunches As Selected by Students
Prelim Elem Nutr Targets
Prelim Middle Nutr Targets
80% of Elem Nutr Targets
80% of Middle Nutr Targets
Proposed Pattern with
Omit Vegetables Servings
No Milk
No Vegs
Omit Dark Green (3.25 c/w)
Omit Orange (3.25 c/w)
Omit Legume (3.25 c/w)
Omit Dark Green and Orange (2.75 c/w)
Calories (kcal)
550–650
600–700
544
556
623
621
604
617
Protein (g)
15.2
32.2
12.2
25.8
22.3
27.4
30.3
30.5
29.0
30.1
Linoleic acid (g)
3.3
3.6
2.6
2.9
5.3
5.1
5.3
5.3
5.2
5.3
α-Linolenic (g)
0.31
0.36
0.25
0.29
0.53
0.48
0.51
0.53
0.50
0.51
Cholesterol (mg)
< 96
< 96
NA
NA
75
80
80
80
80
80
Dietary fiber (g)
8.5
9.3
6.8
7.4
7.7
4.4
7.3
7.3
6.5
6.8
Vitamin A (μg RAE)
192
241
154
193
259
250
368
291
401
257
Vitamin C (mg)
24
30
19
24
40
26
34
39
40
33
Vitamin E (mg αT)
3.0
4.0
2.4
3.2
2.7
2.1
2.5
2.6
2.6
2.4
Thiamin (mg)
0.40
0.50
0.32
0.40
0.55
0.56
0.65
0.65
0.64
0.64
Riboflavin (mg)
0.46
0.61
0.37
0.49
0.45
0.83
0.88
0.89
0.89
0.87
Niacin (mg)
4.7
6.0
3.8
4.8
7.3
6.5
7.4
7.4
7.4
7.3
Vitamin B6 (mg)
0.4
0.5
0.3
0.4
0.7
0.5
0.6
0.6
0.6
0.6
Folate (μg DFE)
136
169
109
135
196
155
192
206
186
190
Vitamin B12 (μg)
1.2
1.3
0.96
1.04
1.50
2.80
2.80
2.80
2.80
2.80
Calcium (mg)
332
440
266
352
119
385
415
421
414
411
Phosphorus (mg)
361
538
289
430
326
508
565
568
549
560
Magnesium (mg)
72
98
58
78
91
89
113
116
108
111
Iron (mg)
3.4
5.2
2.7
4.2
5.4
4.3
5.3
5.4
5.0
5.2
Zinc (mg)
2.9
3.7
2.3
3.0
3.7
4.2
4.7
4.7
4.5
4.6
Sodium (mg)
≤ 640
≤ 710
NA
NA
585
642*
682*
680*
687*
674*
Potassium (mg)
1353
1523
1082
1218
872
898
1209
1212
1182
1166
% Kcal from Total Fat
25–35%
25–35%
NA
NA
32
30
28
28
28
28
% Kcal from Sat. Fat
< 10%
< 10%
NA
NA
7
8
7
7
7
7
OCR for page 281
School Meals: Building Blocks for Healthy Children
No Milk and
No Whole Grains and
Omit Dark Green
Omit Orange
Omit Legume
Omit Dark Green and Orange
Omit Dark Green
Omit Orange
Omit Legume
Omit Dark Green and Orange
Calories (kcal)
540
538
521
534
546
544
527
540
Protein (g)
22.0
22.2
20.7
21.8
27.9
28.1
26.6
27.7
Linoleic acid (g)
5.3
5.3
5.2
5.3
4.9
4.9
4.8
4.9
α-Linolenic (g)
0.51
0.53
0.50
0.51
0.49
0.51
0.48
0.49
Cholesterol (mg)
75
75
75
75
80
80
80
80
Dietary fiber (g)
7.3
7.3
6.5
6.8
4.9
4.9
4.1
4.4
Vitamin A (μg RAE)
226
149
259
115
342
265
375
231
Vitamin C (mg)
34
39
40
33
33
38
39
32
Vitamin E (mg αT)
2.5
2.6
2.6
2.4
2.4
2.5
2.5
2.3
Thiamin (mg)
0.54
0.54
0.53
0.53
0.52
0.52
0.51
0.51
Riboflavin (mg)
0.43
0.44
0.44
0.42
0.77
0.78
0.78
0.76
Niacin (mg)
7.2
7.2
7.2
7.1
6.0
6.0
6.0
5.9
Vitamin B6 (mg)
0.6
0.6
0.6
0.6
0.5
0.5
0.5
0.5
Folate (μg DFE)
180
194
174
178
142
156
136
140
Vitamin B12 (μg)
1.5
1.5
1.5
1.5
2.6
2.6
2.6
2.6
Calcium (mg)
109
115
108
105
389
395
388
385
Phosphorus (mg)
318
321
302
313
480
483
464
475
Magnesium (mg)
86
89
81
84
86
89
81
84
Iron (mg)
5.2
5.3
4.9
5.1
3.5
3.6
3.2
3.4
Zinc (mg)
3.7
3.7
3.5
3.6
3.8
3.8
3.6
3.7
Sodium (mg)
579
577
584
571
595
593
600
587
Potassium (mg)
827
830
800
784
1118
1121
1091
1075
% Kcal from Total Fat
32
32
33
32
30
30
31
30
% Kcal from Sat. Fat
8
8
8
8
8
8
8
8
NOTES: Bold italic font indicates values that are > 20% below the preliminary Nutrient Targets for elementary and middle school. Bold font indicates values that are > 20% below the preliminary Nutrient Targets for middle school. An asterisk indicates values that exceed the maximum Nutrient Target for elementary school. αT = α-tocopherol; c = cup; DFE = dietary folate equivalent; elem = elementary; g = gram; kcal = calories; mg = milligram; NA = not applicable; Nutr = Nutrient; RAE = retinol activity equivalent; svg = serving; μg = microgram; w = week.
OCR for page 282
School Meals: Building Blocks for Healthy Children
TABLE H-7 The Effects on 5-Day Nutrient Content of Options for Standards for High School Lunches As Selected by Students
Nutrient Targets
80% of H.S. Nutr Targets
Proposed Pattern with
Omit Vegetables Servings
No Milk
No Vegs
Omit Dark Green (4.5 c/wk)
Omit Orange (4.5 c/wk)
Omit Legume (4.5 c/wk)
Omit Dark Green and Orange (4 c/wk)
Calories (kcal)
750–850
NA
706
709
785
783
766
756
Protein (g)
32.5
26.0
27.6
32.3
35.6
35.8
34.3
33.8
Linoleic acid (g)
4.5
3.6
6.9
6.7
6.9
6.9
6.9
6.8
α-Linolenic (g)
0.45
0.36
0.69
0.63
0.68
0.69
0.67
0.65
Cholesterol (mg)
< 96
NA
90
95
95
95
95
95
Dietary fiber (g)
10.7
8.6
10.5
6.6
10.0
10.0
9.3
8.4
Vitamin A (μg RAE)
277
222
303
287
412
335
445
301
Vitamin C (mg)
39
31.2
70
51
64
69
70
63
Vitamin E (mg αT)
5.4
4.3
3.7
2.8
3.5
3.6
3.6
3.2
Thiamin (mg)
0.60
0.48
0.74
0.72
0.84
0.84
0.82
0.80
Riboflavin (mg)
0.67
0.54
0.59
0.95
1.02
1.03
1.03
1.00
Niacin (mg)
7.3
5.8
9.3
8.3
9.4
9.4
9.4
9.2
Vitamin B6 (mg)
0.6
0.5
0.9
0.7
0.9
0.9
0.9
0.8
Folate (μg DFE)
205
164
261
213
257
271
251
232
Vitamin B12 (μg)
1.6
1.3
1.8
3.1
3.1
3.1
3.1
3.1
Calcium (mg)
481
385
159
415
455
461
454
439
Phosphorus (mg)
572
458
419
591
658
661
642
629
Magnesium (mg)
147
118
123
116
145
148
141
134
Iron (mg)
5.9
4.7
7.0
5.7
6.9
7.1
6.7
6.4
Zinc (mg)
4.3
3.4
4.7
5.1
5.7
5.7
5.5
5.4
Sodium (mg)
≤ 740
NA
758*
787*
855*
853*
860*
846*
Potassium (mg)
1740
1392
1245
1189
1581
1584
1554
1466
% Kcal from Total Fat
25-35%
NA
30
30
28
28
28
28
% Kcal from Sat. Fat
< 10%
NA
7
7
7
7
7
7
OCR for page 283
School Meals: Building Blocks for Healthy Children
No Milk and
No Whole Grains and
Omit Dark Green
Omit Orange
Omit Legume
Omit Dark Green and Orange
Omit Dark Green
Omit Orange
Omit Legume
Omit Dark Green and Orange
Calories (kcal)
702
700
683
696
677
675
659
671
Protein (g)
27.3
27.5
26.0
27.1
32.2
32.4
30.9
32.1
Linoleic acid (g)
6.9
6.9
6.8
6.9
6.4
6.4
6.3
6.3
α-Linolenic (g)
0.68
0.69
0.67
0.68
0.65
0.66
0.64
0.65
Cholesterol (mg)
90
90
90
90
94
94
94
94
Dietary fiber (g)
10.0
10.0
9.3
9.6
6.7
6.7
5.9
6.3
Vitamin A (μg RAE)
270
193
303
159
376
298
409
265
Vitamin C (mg)
64
69
70
63
62
67
68
61
Vitamin E (mg αT)
3.5
3.6
3.6
3.4
3.3
3.4
3.4
3.2
Thiamin (mg)
0.73
0.73
0.71
0.72
0.66
0.66
0.64
0.65
Riboflavin (mg)
0.57
0.58
0.58
0.56
0.87
0.88
0.88
0.86
Niacin (mg)
9.2
9.2
9.2
9.1
7.5
7.4
7.5
7.3
Vitamin B6 (mg)
0.9
0.9
0.9
0.9
0.7
0.7
0.7
0.7
Folate (μg DFE)
245
259
239
243
187
201
181
185
Vitamin B12 (μg)
1.8
1.8
1.8
1.8
2.9
2.9
2.9
2.9
Calcium (mg)
149
155
148
145
419
424
418
414
Phosphorus (mg)
411
414
395
406
539
542
523
534
Magnesium (mg)
118
121
114
116
107
110
103
105
Iron (mg)
6.8
7.0
6.6
6.8
4.4
4.6
4.2
4.4
Zinc (mg)
4.7
4.7
4.5
4.6
4.4
4.4
4.3
4.4
Sodium (mg)
752*
750*
757*
744*
733
731
738
725
Potassium (mg)
1199
1202
1172
1156
1454
1457
1427
1411
% Kcal from Total Fat
31
31
31
31
30
30
31
30
% Kcal from Sat. Fat
7
7
7
7
7
7
8
8
NOTES: Bold font indicates values that are > 20% below the Nutrient Targets for high school. An asterisk indicates values that exceed the maximum Nutrient Targets for high school. αT = α-tocopherol; c = cup; DFE = dietary folate equivalent; g = gram; kcal = calories; mg = milligram; NA = not applicable; Nutr = Nutrient; RAE = retinol activity equivalent; svg = serving; μg = microgram; w = week.
OCR for page 284
School Meals: Building Blocks for Healthy Children
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