School Meals: Building Blocks for Healthy Children

TABLE O-3 Comparison of the Recommended Nutrient Targets for the School Breakfast Program and the National School Lunch Program with Values Based on the Recommended Dietary Allowances (RDA) or Adequate Intake (AI), Middle School (Ages 11–13 Years)

Nutrient	SM-TMI	Current RDA/AI*	Breakfast Targets^a		Lunch Targets^b
Nutrient	SM-TMI	Current RDA/AI*	Nutrient Targets	RDA/AI Method	Nutrient Targets	RDA/AI Method
Protein (g)	100.6	34	21.6	8.5	32.2	11.3
Vitamin A (μg RAE)^c	753	600	162	150	241	200
Vitamin C (mg)^c	93	45	20	11	30	15
Vitamin E (mg αT)	12.5	11.0	2.7	2.8	4.0	3.7
Thiamin (mg)^c	1.48	0.9	0.32	0.23	0.47	0.30
Riboflavin (mg)^c	1.9	0.9	0.41	0.23	0.61	0.30
Niacin (mg)^c	18.8	12.0	4.0	3.0	6.0	4.0
Vitamin B₆ (mg)	1.69	1.0	0.36	0.25	0.54	0.33
Folate (μg DFE)	528	300	114	75	169	100
Vitamin B₁₂ (μg)	4.2	1.8	0.90	0.5	1.34	0.6
Iron (mg)^c	16.4	8.0	3.5	2.0	5.2	2.7
Magnesium (mg)^c	306	240	66	60	98	80
Zinc (mg)^c	11.6	8.0	2.5	2.0	3.7	2.7
Calcium (mg)	1,375	1,300	296	325	440	433
Phosphorus (mg)	1,682	1,250	362	313	538	416
Potassium (mg)	4,760	4,500	1,023	1,125	1,523	1,499
Sodium (mg)	2,200^d	1,500	≤ 473^d	375^e	≤ 704^d	500^e
Linoleic Acid (g)	11.4	11.0	2.5	2.8	3.6	3.7
α-Linolenic Acid (g)	1.14	1.1	0.25	0.28	0.36	0.37
Fiber (g)^c	29.0	28.5	6.2	7.1	9.3	9.5
NOTES: AIs are presented in italics. αT = α-tocopherol; DFE = dietary folate equivalent; g = gram; kg = kilogram; mg = milligram; RAE = retinol activity equivalent; RDA = Recommended Dietary Allowance; SM-TMI = School Meal-Target Median Intake; μg = microgram; y = years. ^aNutrient Targets based on 21.5 percent of the School Meal-TMI; RDA/AI Method values are based on 25 percent of the RDA or AI. ^bNutrient Targets based on 32 percent of the School Meal-TMI; RDA/AI Method values are based on 33.3 percent of the RDA or AI. ^cRDA/AI expressed as mean for males and females. ^dTargets for sodium, which are based on the Tolerable Upper Intake Level, are for the year 2020. ^eValues for sodium are based on the AI for sodium. SOURCE: *IOM, 2006.

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