School Meals: Building Blocks for Healthy Children

TABLE M-7 Menu Checking Tool Prototype

Menu week Circle One: Breakfast	Elementary	Middle	High
Menu week Circle One: Breakfast	MON	TUES	WED	THURS	FRI	Average	Target Elem	Target Middle	Target High
Calories	0	0	0	0	0	0	350–500	400–550	450–600
% Saturated Fat						0	< 10	< 10	< 10
Sodium						0	430mg	470mg	500mg
Lunch	MON	TUES	WED	THURS	FRI	Average	Target	Target	Target
Calories						0	550–650	600–700	750–850
% Saturated Fat						0	< 10	< 10	< 10
Sodium						0	640	710	740
Key Food Group Checklist
Breakfast	MON	TUES	WED	THURS	FRI	Average	Target	Target	Target
Fruit						0	10	10	10	½ c svgs
M/MA						0	5	5	7–10
M/MA						0
Whole Grains						0
Refined Grains						0
Fluid Milk						0
Lunch	MON	TUES	WED	THURS	FRI	Average	Target	Target	Target
Fruit							10	10	10	½ c svgs
Vegetable						0

Table of Contents

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

Table of Contents

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

Appendix P: Comparison of Dietary Guidelines for Americans with Recommended Meal Requirements 373-378