B
NUTRIENT PROFILES OF CURRENT AND REVISED FOOD PACKAGES
INTRODUCTION
For the analyses presented in this report, the committee conducted detailed analyses of the nutrient content of the current and revised WIC food packages. Many of the details are presented in here in Appendix B. Additional details are presented in Appendix E—Cost Calculations. Specifically, details of the assumptions used in both the nutrient and cost analyses of the food packages are presented in Tables E-1 and E-2.
The following is a list of the tables presented here in Appendix B.
Table B-1 |
Specifications for Foods in the Revised Food Packages, |
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Table B-2 |
Nutrient Analysis of Current and Revised Food Packages Using NDS-R |
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A |
Elements, |
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B |
Fat-Soluble Vitamins, |
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C |
Water-Soluble Vitamins, |
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D |
Macronutrients, Fiber, Phytate, and Cholesterol, |
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E |
Fats, |
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Table B-3 |
Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17) |
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A |
Elements, |
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B |
Fat-Soluble Vitamins, |
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C |
Water-Soluble Vitamins, |
D |
Macronutrients, Fiber, Phytate, and Cholesterol, |
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E |
Fats, |
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Table B-4 |
Comparison of Food Items Used in Nutrient Analyses from Two Databases, |
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Table B-5 |
Comparison of Current and Revised Food Packages with Regard to Nutrients Offered |
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A |
Nutrients of Concern with Regard to Inadequate Intake, |
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B |
Nutrients of Concern with Regard to Excessive Intake, |
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C |
Nutrients and Ingredients to Limit in the Diet, |
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Table B-6 |
Substitutions for Various Volumes of Formula Concentrate—Easy Reference Guide, |
TABLE B-1 Specifications for Foods in the Revised Food Packages
Category / Food |
Package Number and Participant Description |
Allowable Foods and Minimum Requirements |
Infant Foods |
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Infant formula |
I-FF, II-FF Infants, fully formulafed, 0–11.9 mo I-BF/FF-B, II-BF/FF Infants, partially breastfed, 4–11.9 mo |
No change from current specifications. All allowed infant formulas must meet the definitions and requirements for an infant formula as regulated by FDA: Federal Food, Drug, and Cosmetic Act, definitions [21 USC § 321(z)]; requirements [21 CFR § 106 and §107]; and any updates of these regulations. The iron fortification level must be 10 mg per liter of formula (as prepared for consumption as directed on the container). Liquid concentrate, powdered, or ready-to-feed forms of formula are allowed.a |
Infant formula, powdered |
I-BF/FF-A Infants, partially breastfed, 1–3.9 mo |
Only powdered formula is allowed (except when powdered formula is contraindicated).b |
Infant formula, powdered |
I-BF Infants, fully breast-fed |
Allowed only during the first month after birth under special conditions. Only powdered formula is allowed (except when powdered formula is contraindicated).b |
Baby food fruits and vegetables |
II Infants, 6–11.9 mo |
Commercial baby food fruits and vegetables without added sugars, starches, or salt (i.e., sodium). Texture may range from strained through diced. Fresh banana may replace up to 16 oz of baby food fruit (e.g., 4 4-oz jars per month) at a rate of 1 lb of bananas per 8 oz of baby food fruit. |
Infant cereal |
II Infants, 6–11.9 mo |
No change from current specifications. Infant cereal, instant (must conform to USDA commercial item description A-A-20022B and any updates of these regulations) Must contain a minimum of 45 mg of iron per 100 g of dry cereal. Infant cereals containing infant formula, milk, fruit, or other noncereal ingredients are not allowed. |
Baby food meat |
II-BF Infants, fully breast-fed, 6–11.9 mo |
Single major ingredient, commercial baby food meat without added sugars, starches, vegetables, or salt (i.e., sodium). Broth (unsalted; that is, |
Category / Food |
Package Number and Participant Description |
Allowable Foods and Minimum Requirements |
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without added sodium) may be an ingredient. Texture may range from pureed through diced. |
Fruits and Vegetables |
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Juice |
IV, V, VI, VII Children and women |
No change from current specifications. Must be pasteurized 100% unsweetened fruit juice (must conform to FDA standard of identity [21 CFR § 146] and any updates of these regulations) or vegetable juice (must conform to FDA standard of identity [21 CFR § 156] and any updates of these regulations) and contain at least 30 mg of vitamin C per 100 mL of juice. Juices that are fortified with other nutrients may be allowed at the state agency’s option. Juice may be fresh, from concentrate, frozen, canned, or shelf-stable. Vegetable juice may be regular or lower in sodium.c |
Fresh fruits and vegetables |
IV, V, VI, VII Children and women |
Any variety of fresh whole or cut fruit without added sugars. Any fresh whole or cut vegetable except white potatoes (orange yams and sweet potatoes are allowed); without added sugars, fats, or oils. |
Processed fruits and vegetablesd |
IV, V, VI, VII Children and women |
Any variety of cannede fruits (must conform to FDA standard of identity [21 CFR § 145] and any updates of these regulations); juice pack or water pack without added sugars. Any variety of frozen fruits without added sugars. Any variety of cannede or frozen vegetables (must conform to FDA standard of identity [21 CFR § 155] and any updates of these regulations) except white potatoes (orange yams and sweet potatoes are allowed); without added sugars, fats, or oils. May be regular or lower in sodium.c Excludes soups, condiments such as catsup, pickles, and olives. |
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V, VI, VII Women |
Any type of dried fruits without added sugars, fats, oils, or salt (i.e., sodium). |
Category / Food |
Package Number and Participant Description |
Allowable Foods and Minimum Requirements |
Milk and Alternatives |
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Milk |
IV-A Children, 1–1.9 y |
Similar in types and forms under current specification, except that only whole milk (not less that 3.25% milk fat) is allowed. Cow’s milk (must conform to FDA standard of identity [21 CFR § 131.110]; USDA commercial item description A-A-20338; and any updates of these regulations) or goat’s milk, pasteurized fluid whole milk, finished milk contains at least 400 IU (ca. 10 mcg) of vitamin D per quart of milk or reconstituted milk. May be fluid, shelf-stable, evaporated (21 CFR § 131.130; A-A-20072B), or dried (i.e., powdered) (21 CFR § 131.147). Lactose-reduced milk (must conform to FDA standard of identity [21 CFR § 184.1387 or § 184.1388] and any updates of these regulations) (i.e., must contain at least 70% less lactose than regular milk) is allowed. Buttermilk (must conform to FDA standard of identity for cultured milk [21 CFR § 131.112—cultured buttermilk, kefir cultured milk, acidophilus cultured milk] and any updates of these regulations) may be allowed at the state agency’s option. |
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IV-B, V, VI, VII Children (≥ 2 y) and women (adolescent and adult) |
Similar in types and forms under current specification, except that no more than 2% milk fat allowed. Cow’s milk (must conform to FDA standard of identity [21 CFR § 131.110]; USDA commercial item description A-A-20338; and any updates of these regulations) or goat’s milk, pasteurized fluid fat-reduced milk (i.e., reduced-fat milk [2% or less milk fat]; lowfat milk [1% or less milk fat]; or nonfat milk [skim milk]), finished milk contains at least 400 IU (ca. 10 mcg) of vitamin D and 2,000 IU (ca. 600 mcg) vitamin A per quart of milk or reconstituted milk. May be fluid, shelf-stable, evaporated [21 CFR § 131.130; A-A-20072B], or |
Category / Food |
Package Number and Participant Description |
Allowable Foods and Minimum Requirements |
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powdered (i.e., dry whole milk) [21 CFR § 131.127]. Milk includes lactose-reduced milk and buttermilk as above except no more than 2% milk fat. |
Cheese |
IV, V, VI, VII Children and women |
No change from current specifications. Domestic cheese (must conform to FDA standard of identity [21 CFR § 133] and any updates of these regulations); brick, cheddar, colby, jack, monterey, mozzarella, muenster, pasteurized processed American, provolone, Swiss, or blends of any of these cheeses are allowed. Allowed cheeses may be regular or reduced in content of fat, cholesterol, or sodium—that is, labeled low, free, reduced, less, or light in any of these nutrients.c |
Yogurt, fat-reduced |
IV, V, VI, VII Children and women |
Yogurt (must conform to FDA standard of identity [21 CFR § 131.200] and any updates of these regulations; reduced-fat [FDA, 1998; that is, no more than 2% milk fat], low-fat [21 CFR § 131.203; FDA, 1998; that is, no more than 1% milk fat], or nonfat [21 CFR § 131.206; that is, less than 0.5% milk fat]); plain or flavored with ≤ 17 g of total sugars per 100 g yogurt. May contain low-calorie sweetener (i.e., sugar substitutes) approved by the FDA. Yogurts that are fortified with vitamin D, vitamin A, and other nutrients may be allowed at the state agency’s option.f |
Soy beverage |
V, VI, VII Women |
Soy beverage (sometimes referred to as “soy milk”) must be fortified to contain nutrients in amounts similar to cow’s milk. Specifications are to include at least 300 mg calcium and 120 IU (ca. 3 mcg) vitamin D per 8 fl oz. Soy beverages typically contain no cholesterol and are low in saturated fat. |
Category / Food |
Package Number and Participant Description |
Allowable Foods and Minimum Requirements |
Tofu |
Women |
Calcium-set tofu (prepared with only calcium salts [e.g., calcium sulfate]). May not contain added fats, oils, or sodium. |
Grains |
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Cereal |
IV, V, VI, VII Children and women |
Ready-to-eat cereals and hot cereals (must conform to FDA standard of identity—21 CFR § 170.3[n][4]); USDA commercial item description A-A-20000B (for ready-to-eat cereals); and any updates of these regulations]:
–contain a minimum of 51% whole grains—a minimum of 51% of the grain in the product must be whole grains—using dietary fiber as the indicator; –meet the regulatory definitions for “low saturated fat” (≤ 1 g saturated fat per RACC) and “low cholesterol” (≤ 20 mg cholesterol per RACC); –bear quantitative trans fat labeling; and –contain ≤ 6.5 g total fat per RACC and ≤ 0.5 g trans fat per RACC. Instant-, quick- and regular-cooking forms are allowed. |
Whole grain bread |
IV, V, VII Children and women except nonbreastfeeding |
Whole wheat bread (must conform to FDA standard of identity [21 CFR § 136.180] and any updates of these postpartum women regulations) or Bread must meet labeling requirements for making a health claim as a “whole-grain food with moderate fat content” (see CFSAN, 1999, 2003b):
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Category / Food |
Package Number and Participant Description |
Allowable Foods and Minimum Requirements |
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Other whole grains |
IV, V, VII Children and women except non-breastfeeding postpartum women |
Brown rice, bulgur, oatmeal, whole-grain barley without added sugars, fats, oils, or salt (i.e., sodium). May be instant-, quick-, or regular-cooking. Soft corn or whole wheat tortillas without added fats or oils may be allowed at the state agency’s option. |
Meat and Alternatives |
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Eggs |
IV, V, VI, VII Children and women |
Fresh shell domestic hens’ eggs (no standard of identity has been established [21 CFR § 160.100]) or dried eggs (must confirm to FDA standard of identity [21 CFR § 160.105] and any updates of these regulations) made from whole eggs (liquid or shell eggs) that have been pasteurized and dried. No change from current specifications. Hard boiled eggs, where readily available in small quantities, may be provided for participants with limited cooking facilities. |
Fish |
VII Woman, fully breastfeeding |
Canned only:
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Category / Food |
Package Number and Participant Description |
Allowable Foods and Minimum Requirements |
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additional standards such as EPA’s stricter Tissue Residue Criterion of ≤ 0.3 ppm for freshwater and estuarine fish [EPA, 2001]) as identified by advisories from the FDA and EPA. May be packed in water or oil. May be regular or lower in sodium content.c |
Dry beans (legumes) |
IV, V, VI, VII Children and women |
Any type of mature dry beans, peas, or lentils in dry-packaged (i.e., dried) or cannede forms.g Examples include but are not limited to black beans (“turtle beans”), blackeye peas (cowpeas of the blackeye variety, “cow beans”), garbanzo beans (chickpeas), great northern beans, kidney beans, lima beans (“butter beans”), pinto beans, soybeans, split peas, and lentils. All categories exclude soups. May not contain added sugars, fats, or oils. Canned legumes may be regular or lower in sodium content.c Baked beans may be provided for participants with limited cooking facilities. |
Peanut butter |
IV, V, VI, VII Children and women |
No change from current specifications. Peanut butter (must conform to FDA standard of identity [21 CFR §164.150]; USDA commercial item description A-A-20328; and any updates of these regulations); creamy or chunky, regular or reduced fat, salted or unsaltedc forms are allowed. |
Additional Foods for Food Package III |
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Exempt infant formula |
III Infants, children, and women with special dietary needs |
Must meet the requirements for an exempt infant formula as regulated by FDA: Federal Food, Drug, and Cosmetic Act, definitions (21 USC § 350[a][h]; 21 CFR § 107.3); requirements (21 CFR § 106 and § 107); and any updates of these regulations. |
Medical foods |
III Infants, children, and women with special dietary needs |
Certain enteral products that are specifically formulated to provide nutritional support for individuals with a diagnosed medical condition, allowable when the use of conventional foods is precluded, restricted, or inadequate. |
aFollowing the current practice (see Table 1-1—Current WIC Food Packages), the revised maximum monthly allowances for infant formula are listed as fl oz of the liquid concentrate form (see Table 4-1—Revised WIC Food Packages). In converting a maximum monthly allowance for formula to powdered or ready-to-feed forms, the committee’s recommendations for rounding to whole cans may vary from current practice if only rounding up to whole cans was used. For details, see Table B-6—Substitution Rates for Various Volumes of Formula Concentrate. bAn example of when powdered formula is contraindicated is any situation in which water quality is compromised. cAny of the following lower sodium forms are allowable: (Adapted from FDA website [Kurtzweil, 1995].) • Sodium-free—less than 5 mg sodium per serving; • Very low sodium—35 mg sodium or less per serving or, if the serving is 30 g or less or 2 tablespoons or less, 35 mg sodium or less per 50 g of the food; • Low-sodium—140 mg sodium or less per serving or, if the serving is 30 g or less or 2 tablespoons or less, 140 mg sodium or less per 50 g of the food; • Light in sodium—at least 50 percent less sodium per serving than average reference amount for same food with no sodium reduction; • Lightly salted—at least 50 percent less sodium per serving than reference amount (If the food is not “low in sodium,” the statement “not a low-sodium food” must appear on the same panel as the Nutrition Facts panel.); and • Reduced or less sodium—at least 25 percent less sodium per serving than reference food. dProcessed fruits and vegetables can be substituted for fresh produce on the basis of equivalent numbers of servings. The committee’s calculations were based on information in USDA’s Food Buying Guide for Child Nutrition Programs (FNS, 1884a, 1984b). For women, 140 oz of canned fruit plus 140 oz of canned vegetables would be approximately equivalent to $10 fresh fruits and vegetables; for children, 110 oz of canned fruit plus 110 oz of canned vegetables would be approximately equivalent to $8 fresh fruits and vegetables. eFor the purposes of this specifications table, the term canned refers to processed food items in cans or other shelf-stable containers. fAs more brands of fortified yogurt appear in the market, state agencies may decide to increase the total amount of yogurt that can be substituted for milk. gCanned legumes could substitute for dried legumes at the rate or 64 oz of canned beans for 1 lb dried beans. The equivalence of 64 oz of canned beans for 1 lb dried beans was calculated using several methods. One method used the following conversion factors: 1 lb of dried beans = 6 cups of cooked beans (drained); and 1 15-oz can of beans (mature legumes) = 1 1/2 cups cooked beans (drained) (American Dry Bean Board, 2004). Thus, 1 lb of dried beans = 4 15-oz cans of beans (60 oz). Common can sizes for legumes currently on the market ranged from 15 to 16 oz; the equivalence was raised from 60 oz to 64 oz of canned beans for 1 lb dried beans to allow a participant to obtain 4 16-cans per month. NOTES: BF = fully breast-fed (i.e., the infant receives no formula through the WIC program); BF/FF = partially breast-fed (i.e., the infant is breast-fed but receives some formula through the WIC program); ca. = calculated amount; CFR = Code of Federal Regulations; DHHS = U.S. Department of Health and Human Services; EPA = U.S. Environmental Protection Agency; FDA = U.S. Food and Drug Administration; FF = fully formula-fed; IU = International Units; mL = milliliter; RACC = reference amounts customarily consumed per eating occasion, defined in 21 CFR § 101.12; USC = U.S. Code; USDA = U.S. Department of Agriculture. DATA SOURCES: CFR (U.S. Congress, 2004b); CFSAN (CFSAN, 1999, 2003b); USDA commercial item descriptions (USDA, 2005); FDA Standards of Identity (FDA, 2005); USC (U.S. Congress, 2005). |
TABLE B-2A Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Elements
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Dietary Component |
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Calcium (mg/d) |
Iron (mg/d) |
Zinc (mg/d) |
Current Food Package I (0–3.9 mo) |
417 |
9.5 |
4.9 |
Revised Food Package I-FF-A (0–3.9 mo) |
417 |
9.5 |
4.9 |
Change from current package |
0 |
0 |
0 |
Current Food Package II (4–5.9 mo) |
555 |
19.6 |
6.4 |
Revised Food Package I-FF-B (4–5.9 mo) |
457 |
10.4 |
5.4 |
Change from current package |
–98 |
–9.2 |
–1.0 |
Current Food Package II (6–11.9 mo) |
555 |
19.6 |
6.4 |
Revised Food Package II-FF (6–11.9 mo) |
475 |
17.6 |
5.4 |
Change from current package |
–80 |
–2.0 |
–1.0 |
Current Food Package II, breast-fedb |
138 |
10.1 |
1.5 |
Revised Food Package II-BF (6–11.9 mo) |
202 |
11.4 |
3.3 |
Change from current package |
+64 |
+1.3 |
+1.8 |
Current Food Package IV (1–4.9 y) |
1,219 |
13.8 |
9.3 |
Revised Food Package IV-A (1–1.9 y) |
1,084 |
15.4 |
10.5 |
Change from current package |
–135 |
+1.6 |
+1.2 |
Revised Food Package IV-B (2–4.9 y) |
1,085 |
15.5 |
10.7 |
Change from current package |
–134 |
+1.7 |
+1.4 |
Current Food Package V |
1,374 |
13.9 |
9.9 |
Revised Food Package V |
1,341 |
16.9 |
11.8 |
Change from current package |
–33 |
+3.0 |
+1.9 |
Current Food Package VI |
1,199 |
13.0 |
8.8 |
Revised Food Package VI |
1,063 |
15.4 |
10.0 |
Change from current package |
–136 |
+2.4 |
+1.2 |
Current Food Package VII |
1,494 |
15.3 |
11.1 |
Revised Food Package VII |
1,538 |
17.7 |
12.9 |
Change from current package |
+44 |
+2.4 |
+1.8 |
NOTES: The sodium content of the revised food packages was increased when the processed option (i.e., canned fruits and vegetables as described in Tables B-4 and E-2) was substituted for fresh produce; using canned vegetables, the sodium content increased by 27% for Food Package IV, 32% for Food Package V, 48% for Food Package VI, and 24% for Food Package VII. See notes for Tables B-2A through B-2E following Table B-2E. |
Selenium (mcg/d) |
Magnesium (mg/d) |
Phosphorus (mg/d) |
Sodium (mg/d) |
Potassium (mg/d) |
13.3 |
45 |
262 |
145 |
567 |
13.3 |
45 |
262 |
145 |
567 |
0 |
0 |
0 |
0 |
0 |
16.0 |
81 |
359 |
175 |
858 |
14.6 |
49 |
287 |
159 |
622 |
–1.4 |
–32 |
–72 |
–16 |
–236 |
16.0 |
81 |
359 |
175 |
858 |
13.2 |
79 |
312 |
144 |
788 |
–2.8 |
–2 |
–47 |
–31 |
–70 |
2.7 |
36 |
97 |
29 |
290 |
10.0 |
67 |
209 |
71 |
642 |
7.3 |
+31 |
+112 |
+42 |
+352 |
38.7 |
158 |
969 |
875 |
1,683 |
35.4 |
192 |
803 |
791 |
1,522 |
–3.3 |
+34 |
–166 |
–84 |
–161 |
36.6 |
187 |
819 |
796 |
1,533 |
–2.1 |
+29 |
–150 |
–79 |
–150 |
41.6 |
173 |
1,093 |
940 |
1,883 |
38.5 |
232 |
1,023 |
848 |
2,026 |
–3.1 |
+59 |
–70 |
–92 |
+143 |
37.5 |
127 |
898 |
829 |
1,393 |
26.5 |
159 |
722 |
571 |
1,463 |
–11.0 |
+32 |
–176 |
–258 |
+70 |
64.5 |
215 |
1,302 |
1,198 |
2,237 |
68.0 |
255 |
1,267 |
1,033 |
2,235 |
–3.5 |
+40 |
–35 |
–165 |
–2 |
TABLE B-2B Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Fat-Soluble Vitamins
|
Dietary Component |
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|
Vitamin A (mcg RAE/d) |
Retinol (mcg/d) |
Vitamin D (mcg/d) |
Current Food Package I (0–3.9 mo) |
424 |
413 |
7.8 |
Revised Food Package I-FF-A (0–3.9 mo) |
424 |
413 |
7.8 |
Change from current package |
0 |
0 |
0 |
Current Food Package II (4–5.9 mo) |
426 |
413 |
7.8 |
Revised Food Package I-FF-B (4–5.9 mo) |
465 |
453 |
8.6 |
Change from current package |
+39 |
+40 |
+0.8 |
Current Food Package II (6–11.9 mo) |
426 |
413 |
7.8 |
Revised Food Package II-FF (6–11.9 mo) |
467 |
320 |
6.0 |
Change from current package |
+41 |
–93 |
–1.8 |
Current Food Package II, breast-fedb |
3 |
0 |
0.0 |
Revised Food Package II-BF (6–11.9 mo) |
274 |
1 |
0.1 |
Change from current package |
+271 |
+1 |
+0.1 |
Current Food Package IV (1–4.9 y) |
612 |
596 |
7.5 |
Revised Food Package IV-A (1–1.9 y) |
573 |
345 |
5.5 |
Change from current package |
–39 |
–251 |
–2.0 |
Revised Food Package IV-B (2–4.9 y) |
681 |
455 |
5.6 |
Change from current package |
+69 |
–141 |
–1.9 |
Current Food Package V |
680 |
663 |
8.9 |
Revised Food Package V |
833 |
552 |
7.3 |
Change from current package |
+153 |
–111 |
–1.6 |
Current Food Package VI |
609 |
596 |
7.5 |
Revised Food Package VI |
734 |
455 |
5.6 |
Change from current package |
+125 |
–141 |
–1.9 |
Current Food Package VII |
971 |
701 |
10.1 |
Revised Food Package VII |
945 |
662 |
10.3 |
Change from current package |
–26 |
–39 |
+0.2 |
See notes for Tables B-2A through B-2E following Table B-2E. |
TABLE B-2C Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Water-Soluble Vitamins
|
Dietary Component |
||
|
Vitamin C (mg/d) |
Thiamin (mg/d) |
Riboflavin (mg/d) |
Current Food Package I (0–3.9 mo) |
58.5 |
0.45 |
0.76 |
Revised Food Package I-FF-A (0–3.9 mo) |
58.5 |
0.45 |
0.76 |
Change from current package |
0 |
0 |
0 |
Current Food Package II (4–5.9 mo) |
82.7 |
0.78 |
1.17 |
Revised Food Package I-FF-B (4–5.9 mo) |
64.2 |
0.49 |
0.83 |
Change from current package |
–18.5 |
–0.29 |
–0.34 |
Current Food Package II (6–11.9 mo) |
82.7 |
0.78 |
1.17 |
Revised Food Package II-FF (6–11.9 mo) |
52.1 |
0.69 |
1.03 |
Change from current package |
–30.6 |
–0.09 |
–0.14 |
Current Food Package II, breast-fedb |
24.2 |
0.33 |
0.41 |
Revised Food Package II-BF (6–11.9 mo) |
13.2 |
0.38 |
0.59 |
Change from current package |
–11.0 |
+0.05 |
+0.18 |
Current Food Package IV (1–4.9 y) |
116.4 |
1.04 |
2.08 |
Revised Food Package IV-A (1–1.9 y) |
85.2 |
1.20 |
1.90 |
Change from current package |
–31.2 |
+0.16 |
–0.18 |
Revised Food Package IV-B (2–4.9 y) |
84.5 |
1.20 |
1.91 |
Change from current package |
–31.9 |
+0.16 |
–0.17 |
Current Food Package V |
117.5 |
1.09 |
2.30 |
Revised Food Package V |
98.3 |
1.28 |
2.19 |
Change from current package |
–19.2 |
+0.19 |
–0.11 |
Current Food Package VI |
84.4 |
0.96 |
2.05 |
Revised Food Package VI |
80.9 |
1.10 |
1.82 |
Change from current package |
–3.5 |
+0.14 |
–0.23 |
Current Food Package VII |
135.1 |
1.18 |
2.42 |
Revised Food Package VII |
98.8 |
1.33 |
2.48 |
Change from current package |
–36.3 |
+0.15 |
+0.06 |
See notes for Tables B-2A through B-2E following Table B-2E. |
Niacin (mg/d) |
Vitamin B6 (mg/d) |
Vitamin B12 (mcg/d) |
Folate (mcg DFE/d) |
5.3 |
0.32 |
1.49 |
124 |
5.3 |
0.32 |
1.49 |
124 |
0 |
0 |
0 |
0 |
8.3 |
0.51 |
1.54 |
126 |
5.8 |
0.35 |
1.64 |
135 |
–2.5 |
–0.16 |
+0.10 |
+9 |
8.3 |
0.51 |
1.54 |
126 |
7.5 |
0.46 |
1.20 |
113 |
–0.8 |
–0.05 |
–0.34 |
–13 |
3.0 |
0.18 |
0.05 |
3 |
5.8 |
0.36 |
0.99 |
34 |
+2.8 |
+0.18 |
+0.94 |
+31 |
10.3 |
1.31 |
5.56 |
494 |
13.7 |
1.63 |
4.89 |
512 |
+3.4 |
+0.32 |
–0.67 |
+18 |
13.7 |
1.62 |
5.09 |
512 |
+3.4 |
+0.31 |
–0.47 |
+18 |
10.4 |
1.36 |
6.07 |
500 |
15.0 |
1.79 |
6.34 |
571 |
+4.6 |
+0.43 |
+0.27 |
+71 |
9.0 |
1.21 |
5.56 |
439 |
12.7 |
1.57 |
5.40 |
506 |
+3.7 |
+0.36 |
–0.16 |
+67 |
15.1 |
1.56 |
6.88 |
551 |
18.4 |
1.93 |
7.89 |
587 |
+3.3 |
+0.37 |
+1.01 |
+36 |
TABLE B-2D Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Macronutrients, Fiber, Phytate, and Cholesterol
|
Dietary Component |
||
|
Food Energy (kcal/d) |
Protein (g/d) |
Protein (% of energy) |
Current Food Package I (0–3.9 mo) |
529 |
11.2 |
8.5 |
Revised Food Package I-FF-A (0–3.9 mo) |
529 |
11.2 |
8.5 |
Change from current package |
0 |
0 |
0 |
Current Food Package II (4–5.9 mo) |
663 |
13.3 |
8.0 |
Revised Food Package I-FF-B (4–5.9 mo) |
581 |
12.3 |
8.5 |
Change from current package |
–82 |
–1.0 |
+0.5 |
Current Food Package II (6–11.9 mo) |
663 |
13.3 |
8.0 |
Revised Food Package II-FF (6–11.9 mo) |
547 |
11.4 |
7.8 |
Change from current package |
–116 |
–1.9 |
–0.2 |
Current Food Package II, breast-fedb |
134 |
2.1 |
6.1 |
Revised Food Package II-BF (6–11.9 mo) |
257 |
11.7 |
16.3 |
Change from current package |
+123 |
+9.6 |
+10.2 |
Current Food Package IV (1–4.9 y) |
797 |
41.2 |
21.3 |
Revised Food Package IV-A (1–1.9 y) |
753 |
31.9 |
17.4 |
Change from current package |
–44 |
–9.3 |
–3.9 |
Revised Food Package IV-B (2–4.9 y) |
668 |
32.1 |
19.9 |
Change from current package |
–129 |
–9.1 |
–1.4 |
Current Food Package V |
858 |
45.5 |
21.9 |
Revised Food Package V |
823 |
42.4 |
21.2 |
Change from current package |
–35 |
–3.1 |
+0.7 |
Current Food Package VI |
676 |
37.0 |
22.5 |
Revised Food Package VI |
577 |
29.5 |
19.6 |
Change from current package |
–99 |
–7.5 |
–2.9 |
Current Food Package VII |
1,061 |
60.1 |
23.3 |
Revised Food Package VII |
981 |
58.1 |
24.4 |
Change from current package |
–80 |
+2.0 |
+1.1 |
See notes for Tables B-2A through B-2E following Table B-2E. |
Carbohydrate (g/d) |
Carbohydrate (% of energy) |
Fiber (g/d) |
Phytic Acid (mg/d) |
Cholesterol (mg/d) |
57.8 |
43.6 |
<0.1 |
<1 |
6 |
57.8 |
43.6 |
<0.1 |
<1 |
6 |
0 |
0 |
0 |
0 |
0 |
86.4 |
52.1 |
0.3 |
44 |
6 |
63.4 |
43.6 |
<0.1 |
<1 |
7 |
–23.0 |
–8.5 |
–0.3 |
–44 |
+1 |
86.4 |
52.1 |
0.3 |
44 |
6 |
73.9 |
54.3 |
2.4 |
62 |
5 |
–12.5 |
+2.2 |
+2.1 |
+18 |
–1 |
28.7 |
85.7 |
0.3 |
44 |
<1 |
43.1 |
67.9 |
5.1 |
80 |
30 |
+14.4 |
–17.8 |
+4.8 |
+36 |
+30 |
95.5 |
49.6 |
6.0 |
303 |
279 |
102.3 |
55.0 |
10.6 |
534 |
156 |
+6.8 |
+5.4 |
+4.6 |
+231 |
–123 |
102.8 |
62.6 |
10.6 |
534 |
113 |
+7.3 |
+13.0 |
+4.6 |
+231 |
–166 |
101.6 |
49.0 |
4.6 |
303 |
288 |
117.8 |
57.3 |
12.5 |
705 |
118 |
+16.2 |
+8.3 |
+7.9 |
+402 |
–170 |
78.3 |
47.1 |
2.6 |
156 |
279 |
84.4 |
64.3 |
9.0 |
462 |
111 |
+6.1 |
+17.2 |
+6.4 |
+306 |
–168 |
116.2 |
44.4 |
7.3 |
453 |
307 |
121.6 |
49.6 |
12.6 |
710 |
227 |
+5.4 |
+5.2 |
+5.3 |
+257 |
–80 |
TABLE B-2E Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Fats
|
Dietary Component |
||
|
Total Fat (g/d) |
Total Fat (% of energy) |
Saturated Fat (% of energy) |
Current Food Package I (0–3.9 mo) |
28.2 |
48.0 |
19.4 |
Revised Food Package I-FF-A (0–3.9 mo) |
28.2 |
48.0 |
19.4 |
Change from current package |
0 |
0 |
0 |
Current Food Package II (4–5.9 mo) |
29.3 |
39.7 |
15.8 |
Revised Food Package I-FF-B (4–5.9 mo) |
31.0 |
48.0 |
19.4 |
Change from current package |
+1.7 |
+8.3 |
+3.6 |
Current Food Package II (6–11.9 mo) |
29.3 |
39.7 |
15.8 |
Revised Food Package II-FF (6–11.9 mo) |
23.0 |
37.7 |
15.0 |
Change from current package |
–6.3 |
–2.0 |
–0.8 |
Current Food Package II, breast-fedb |
1.0 |
6.9 |
1.6 |
Revised Food Package II-BF (6–11.9 mo) |
4.6 |
15.4 |
4.7 |
Change from current package |
+3.6 |
+8.5 |
+3.1 |
Current Food Package IV (1–4.9 y) |
29.2 |
30.6 |
15.6 |
Revised Food Package IV-A (1–1.9 y) |
27.0 |
31.3 |
15.7 |
Change from current package |
–2.2 |
+0.7 |
+0.1 |
Revised Food Package IV-B (2–4.9 y) |
16.7 |
20.8 |
8.5 |
Change from current package |
–12.5 |
–9.8 |
–7.1 |
Current Food Package V |
31.3 |
30.4 |
15.8 |
Revised Food Package V |
23.4 |
25.1 |
8.7 |
Change from current package |
–7.9 |
–5.3 |
–7.1 |
Current Food Package VI |
24.7 |
31.4 |
17.2 |
Revised Food Package VI |
16.0 |
18.7 |
7.9 |
Change from current package |
–8.7 |
–12.7 |
–9.3 |
Current Food Package VII |
41.4 |
33.8 |
16.1 |
Revised Food Package VII |
32.0 |
28.7 |
10.0 |
Change from current package |
–9.4 |
–5.1 |
–6.1 |
NOTES FOR TABLES B-2A THROUGH B-2E: AT = (alpha)-tocopherol; ATE = (alpha)-tocopherol equivalents; BF = fully breast-fed; BF/FF = partially breast-fed; DFE = dietary folate equivalents (1 DFE = 1 mcg food folate = 0.6 mcg of folic acid from fortified food or as a supplement consumed with food = 0.5 mcg of a supplement taken on an empty stomach); FF = fully formula-fed; RAE = retinol activity equivalents. aThe primary nutrient analysis for this report (Tables B-2A through B-2E) used Nutrition Data System for Research software version 5.0/35 (2004) developed by the Nutrition Coordinating Center (NCC), University of Minnesota, Minneapolis, MN (Schakel et al., 1988, 1997; Schakel, 2001). A secondary nutrient analysis was prepared using the USDA Nutrient Database for Standard Reference (SR-17) (NDL, 2004) (Tables B-3A through B-3E). The analysis using SR-17 is presented only here in Appendix B. |
Fatty Acids |
||||
Saturated (g/d) |
Monounsaturated (g/d) |
Polyunsaturated (g/d) |
n-6 / n-3c (g/d) |
Transd (g/d) |
11.5 |
10.5 |
5.7 |
5.1 / 0.52 |
0.02 |
11.5 |
10.5 |
5.7 |
5.1 / 0.52 |
0.02 |
0 |
0 |
0 |
0/0 |
0 |
11.7 |
10.7 |
6.0 |
5.4 / 0.57 |
0.02 |
12.6 |
11.5 |
6.2 |
5.6 / 0.57 |
0.02 |
+0.9 |
+0.8 |
+0.2 |
+0.2 / 0 |
0 |
11.7 |
10.7 |
6.0 |
5.4 / 0.57 |
0.02 |
9.1 |
8.4 |
4.8 |
4.3 / 0.47 |
0.02 |
–2.6 |
–2.3 |
–1.2 |
–1.1 / –0.10 |
0 |
0.2 |
0.2 |
0.4 |
0.1 / 0.05 |
<0.01 |
1.4 |
1.6 |
0.9 |
0.1 / 0.11 |
0.14 |
+1.2 |
+1.4 |
+0.5 |
0 /+ 0.06 |
+0.14 |
13.8 |
10.0 |
2.9 |
2.5 / 0.28 |
0.59 |
13.1 |
8.8 |
3.0 |
2.6 / 0.35 |
0.69 |
–0.7 |
–1.2 |
+0.1 |
+0.1 / +0.07 |
+0.10 |
6.3 |
6.2 |
2.6 |
2.4 / 0.16 |
0.42 |
–7.5 |
–3.8 |
–0.3 |
–0.1 / –0.12 |
–0.17 |
15.1 |
10.8 |
3.0 |
2.6 / 0.31 |
0.66 |
7.9 |
8.7 |
4.6 |
4.3 / 0.30 |
0.45 |
–7.2 |
–2.1 |
+1.6 |
+1.7 / –0.01 |
–0.21 |
12.9 |
8.0 |
1.6 |
1.3 / 0.26 |
0.53 |
5.9 |
5.8 |
2.8 |
2.6 / 0.21 |
0.28 |
–7.0 |
–2.2 |
+1.2 |
+1.3 / –0.05 |
–0.25 |
19.0 |
14.5 |
4.8 |
4.2 / 0.44 |
0.81 |
12.0 |
11.6 |
5.6 |
5.0 / 0.53 |
0.58 |
–7.0 |
–2.9 |
+0.8 |
+0.8 /+ 0.09 |
–0.23 |
bFor fully breast-fed infants, the formula was omitted in the nutrient calculations for current Food Package II. cFor n-6 polyunsaturated fatty acids, such as linoleic acid, the first double bond from the methyl end is at the sixth carbon atom; for n-3 fatty acids, such as linolenic acid, the first double bond from the methyl end is at the third carbon atom. dThe term trans fatty acids refers to unsaturated fatty acids that contain at least one double bond in the trans configuration (that is, with carbon atoms on opposite sides of the longitudinal axis of the double bond). DATA SOURCES: FNS, 2004e; NDS-R software version 5.0/35, 2004 (Schakel et al., 1988, 1997; Schakel, 2001). Fresh fruits and vegetables were used in the analyses shown for Food Packages IV–VII. An additional analyses was conducted using canned fruits and vegetables (data not shown). |
TABLE B-3A Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Elements
|
Dietary Component |
||
|
Calcium (mg/d) |
Iron (mg/d) |
Zinc (mg/d) |
Current Food Package I (0–3.9 mo) |
401 |
9.3 |
4.8 |
Revised Food Package I-FF-A (0–3.9 mo) |
401 |
9.3 |
4.8 |
Change from current package |
0 |
0 |
0 |
Current Food Package II (4–5.9 mo) |
603 |
20.6 |
5.3 |
Revised Food Package I-FF-B (4–5.9 mo) |
439 |
10.2 |
5.3 |
Change from current package |
–164 |
–10.4 |
0 |
Current Food Package II (6–11.9 mo) |
603 |
20.6 |
5.3 |
Revised Food Package II-FF (6–11.9 mo) |
533 |
18.7 |
4.3 |
Change from current package |
–70 |
–1.9 |
–1.0 |
Current Food Package II, breast-fedb |
203 |
11.3 |
0.5 |
Revised Food Package II-BF (6–11.9 mo) |
266 |
13.1 |
2.2 |
Change from current package |
+63 |
+1.8 |
+1.7 |
Current Food Package IV (1–4.9 y) |
1,253 |
14.7 |
10.0 |
Revised Food Package IV-A (1–1.9 y) |
1,098 |
17.4 |
11.6 |
Change from current package |
–158 |
+2.7 |
+1.6 |
Revised Food Package IV-B (2–4.9 y) |
1,077 |
17.4 |
11.5 |
Change from current package |
–179 |
+2.7 |
+1.5 |
Current Food Package V |
1,410 |
14.8 |
10.6 |
Revised Food Package V |
1,445 |
18.4 |
12.7 |
Change from current package |
+35 |
+3.6 |
+2.1 |
Current Food Package VI |
1,236 |
13.9 |
9.5 |
Revised Food Package VI |
1,153 |
17.1 |
11.1 |
Change from current package |
–83 |
+3.2 |
+1.6 |
Current Food Package VII |
1,544 |
16.0 |
11.8 |
Revised Food Package VII |
1,658 |
19.2 |
13.9 |
Change from current package |
+114 |
+3.2 |
+2.1 |
NOTES FOR TABLE B-3A: The sodium content of the revised food packages was increased when the processed option (i.e., canned fruits and vegetables as described in Tables B-4 and E-2) was substituted for fresh produce; using canned vegetables, the sodium content increased by 45% for Food Package IV, 36% for Food Package V, 49% for Food Package VI, and 25% for Food Package VII. See notes for Tables B-3A through B-3E following Table B-3E. |
Selenium (mcg/d) |
Magnesium (mg/d) |
Phosphorus (mg/d) |
Sodium (mg/d) |
Potassium (mg/d) |
12.8 |
37 |
258 |
138 |
558 |
12.8 |
37 |
258 |
138 |
558 |
0 |
0 |
0 |
0 |
0 |
15.6 |
90 |
401 |
152 |
764 |
14.0 |
41 |
283 |
152 |
612 |
–1.6 |
–49 |
–118 |
0 |
–152 |
15.6 |
90 |
401 |
152 |
764 |
12.9 |
89 |
353 |
126 |
690 |
–2.7 |
–1 |
–48 |
–26 |
–74 |
2.8 |
52 |
144 |
14 |
206 |
10.2 |
82 |
235 |
77 |
555 |
+7.4 |
+30 |
+91 |
+63 |
+349 |
44.7 |
152 |
976 |
800 |
1,695 |
41.2 |
179 |
819 |
598 |
1,542 |
–3.5 |
+27 |
–166 |
–202 |
–153 |
36.6 |
178 |
792 |
590 |
1,515 |
–8.1 |
+26 |
–184 |
–210 |
–180 |
48.8 |
166 |
1,100 |
854 |
1,890 |
41.7 |
222 |
1,055 |
719 |
2,041 |
–7.1 |
+56 |
–45 |
–135 |
–151 |
43.3 |
120 |
903 |
756 |
1,392 |
29.4 |
154 |
753 |
526 |
1,498 |
–13.9 |
+34 |
–150 |
–230 |
+106 |
71.4 |
208 |
1,307 |
1,122 |
2,270 |
71.6 |
245 |
1,303 |
1,008 |
2,249 |
+0.2 |
+37 |
–4 |
–114 |
–21 |
TABLE B-3B Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Fat-Soluble Vitamins
|
Dietary Component |
|
|
Vitamin A (mcg RAE/d) |
Retinol (mcg/d) |
Current Food Package I (0–3.9 mo) |
462 |
462 |
Revised Food Package I-FF-A (0–3.9 mo) |
462 |
462 |
Change from current package |
0 |
0 |
Current Food Package II (4–5.9 mo) |
462 |
462† |
Revised Food Package I-FF-B (4–5.9 mo) |
507 |
507 |
Change from current package |
+45 |
+45 |
Current Food Package II (6–11.9 mo) |
462 |
462† |
Revised Food Package II-FF (6–11.9 mo) |
500 |
358† |
Change from current package |
+38 |
–104 |
Current Food Package II, breast-fedb |
0 |
0† |
Revised Food Package II-BF (6–11.9 mo) |
280 |
1† |
Change from current package |
+280 |
+1 |
Current Food Package IV (1–4.9 y) |
576 |
565 |
Revised Food Package IV-A (1–1.9 y) |
512 |
309 |
Change from current package |
–64 |
–256 |
Revised Food Package IV-B (2–4.9 y) |
622 |
420 |
Change from current package |
+46 |
–145 |
Current Food Package V |
642 |
631 |
Revised Food Package V |
767 |
507 |
Change from current package |
+125 |
–124 |
Current Food Package VI |
573 |
565 |
Revised Food Package VI |
677 |
421 |
Change from current package |
+104 |
–144 |
Current Food Package VII |
901 |
667 |
Revised Food Package VII |
867 |
606 |
Change from current package |
–34 |
–61 |
See notes for Tables B-3A through B-3E following Table B-3E. |
Vitamin D (IU/d) |
Vitamin E (mg AT/d) |
Vitamin E (mg ATE/d) |
314† |
6.5 |
N/A* |
314† |
6.5 |
N/A* |
0 |
0 |
|
314† |
7.6 |
N/A* |
345† |
7.1 |
N/A* |
+31 |
–0.5 |
|
314‡ |
7.6† |
N/A* |
243‡ |
6.7† |
N/A* |
–71 |
–0.9 |
|
N/A* |
1.2† |
N/A* |
N/A* |
2.4† |
N/A* |
|
+1.2 |
|
311‡ |
4.6† |
N/A* |
218‡ |
6.0† |
N/A* |
–93 |
+1.4 |
|
221‡ |
6.6† |
N/A* |
–90 |
+2.0 |
|
368‡ |
4.7† |
N/A* |
318‡ |
7.5† |
N/A* |
–50 |
+2.8 |
|
311‡ |
3.7† |
N/A* |
243‡ |
6.5† |
N/A* |
–68 |
+2.8 |
|
409‡ |
5.9† |
N/A* |
419‡ |
7.9† |
N/A* |
+10 |
+2.0 |
|
TABLE B-3C Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Water-Soluble Vitamins
|
Dietary Component |
||
|
Vitamin C (mg/d) |
Thiamin (mg/d) |
|
Current Food Package I (0–3.9 mo) |
57.5 |
0.45 |
|
Revised Food Package I-FF-A (0–3.9 mo) |
57.5 |
0.45 |
|
Change from current package |
0 |
0 |
|
Current Food Package II (4–5.9 mo) |
81.2 |
1.06 |
|
Revised Food Package I-FF-B (4–5.9 mo) |
63.1 |
0.49 |
|
Change from current package |
–18.1 |
–0.57 |
|
Current Food Package II (6–11.9 mo) |
81.2 |
1.06 |
|
Revised Food Package II-FF (6–11.9 mo) |
64.7 |
0.98 |
|
Change from current package |
–16.5 |
–0.08 |
|
Current Food Package II, breast-fedb |
23.7 |
0.62 |
|
Revised Food Package II-BF (6–11.9 mo) |
40.3 |
0.66 |
|
Change from current package |
+16.6 |
+0.04 |
|
Current Food Package IV (1–4.9 y) |
110.7 |
1.27 |
|
Revised Food Package IV-A (1–1.9 y) |
84.2 |
1.51 |
|
Change from current package |
–26.5 |
+0.24 |
|
Revised Food Package IV-B (2–4.9 y) |
84.5 |
1.46 |
|
Change from current package |
–26.2 |
+0.19 |
|
Current Food Package V |
110.7 |
1.32 |
|
Revised Food Package V |
95.1 |
1.56 |
|
Change from current package |
–15.6 |
+0.24 |
|
Current Food Package VI |
79.0 |
1.17 |
|
Revised Food Package VI |
78.8 |
1.37 |
|
Change from current package |
–0.2 |
+0.20 |
|
Current Food Package VII |
128.2 |
1.43 |
|
Revised Food Package VII |
95.2 |
1.61 |
|
Change from current package |
–33.0 |
+0.18 |
|
See notes for Tables B-3A through B-3E following Table B-3E. |
Riboflavin (mg/d) |
Niacin (mg/d) |
Vitamin B6 (mg/d) |
Vitamin B12 (mcg/d) |
Folate (mcg DFE/d) |
0.74 |
5.3 |
0.32 |
1.45 |
140 |
0.74 |
5.3 |
0.32 |
1.45 |
140 |
0 |
0 |
0 |
0 |
0 |
1.27 |
12.6 |
0.46 |
1.45 |
146 |
0.82 |
5.8 |
0.35 |
1.59 |
154 |
–0.45 |
–6.8 |
–0.11 |
+0.14 |
+8 |
1.27 |
12.6 |
0.46 |
1.45 |
146 |
1.15 |
11.8 |
0.41 |
1.12 |
129 |
–0.12 |
–0.8 |
–0.06 |
–0.33 |
–17 |
0.53 |
7.3 |
0.14 |
0 |
6 |
0.75 |
10.2 |
0.32 |
0.95 |
37 |
+0.22 |
+2.9 |
+0.18 |
+0.95 |
+31 |
2.42 |
12.2 |
1.61 |
6.29 |
549 |
2.25 |
16.3 |
1.91 |
5.36 |
566 |
–0.17 |
+4.1 |
+0.30 |
–0.93 |
+17 |
2.18 |
16.2 |
1.90 |
5.31 |
563 |
–0.24 |
+4.0 |
+0.29 |
–0.98 |
+14 |
2.66 |
12.4 |
1.66 |
6.90 |
556 |
2.65 |
17.4 |
2.07 |
6.87 |
610† |
–0.01 |
+5.0 |
+0.41 |
–0.03 |
+54 |
2.38 |
10.9 |
1.49 |
6.29 |
485 |
2.23 |
15.2 |
1.84 |
5.84 |
552† |
–0.15 |
+4.3 |
+0.35 |
+0.45 |
+67 |
2.78 |
17.1 |
1.87 |
7.64 |
617 |
2.85 |
20.8 |
2.20 |
8.45 |
627† |
+0.07 |
+3.7 |
+0.33 |
+0.81 |
+10 |
TABLE B-3D Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Macronutrients, Fiber, Phytate, and Cholesterol
|
Dietary Component |
||
|
Food Energy (kcal/d) |
Protein (g/d) |
Protein (% of energy) |
Current Food Package I (0–3.9 mo) |
523 |
10.9 |
8.4% |
Revised Food Package I-FF-A (0–3.9 mo) |
523 |
10.9 |
8.4% |
Change from current package |
0 |
0 |
0 |
Current Food Package II (4–5.9 mo) |
657 |
12.7 |
7.7% |
Revised Food Package I-FF-B (4–5.9 mo) |
574 |
12.0 |
8.4% |
Change from current package |
–83 |
–0.7 |
0.7% |
Current Food Package II (6–11.9 mo) |
657 |
12.7 |
7.7% |
Revised Food Package II-FF (6–11.9 mo) |
541 |
10.8 |
7.6% |
Change from current package |
–116 |
–1.9 |
–0.1% |
Current Food Package II, breast-fedb |
134 |
1.8 |
5.3% |
Revised Food Package II-BF (6–11.9 mo) |
252 |
12.4 |
17.9% |
Change from current package |
+118 |
+10.6 |
+12.6% |
Current Food Package IV (1–4.9 y) |
784 |
41.1 |
21.5% |
Revised Food Package IV-A (1–1.9 y) |
737 |
31.3 |
17.0% |
Change from current package |
–47 |
–9.8 |
–4.5% |
Revised Food Package IV-B (2–4.9 y) |
636 |
30.4 |
18.5% |
Change from current package |
–148 |
–10.7 |
–3.0% |
Current Food Package V |
845 |
45.4 |
21.5% |
Revised Food Package V |
795 |
41.9 |
21.1% |
Change from current package |
–50 |
–3.5 |
–0.4% |
Current Food Package VI |
663 |
36.9 |
22.2% |
Revised Food Package VI |
563 |
29.6 |
21.0% |
Change from current package |
–100 |
–7.3 |
–1.2% |
Current Food Package VII |
1,046 |
60.0 |
22.9% |
Revised Food Package VII |
948 |
57.6 |
24.3% |
Change from current package |
–98 |
–2.4 |
+1.4% |
See notes for Tables B-3A through B-3E following Table B-3E. |
Carbohydrate (g/d) |
Carbohydrate (% of energy) |
Fiber (g/d) |
Phytic Acid (mg/d) |
Cholesterol (mg/d) |
52.5 |
40.1% |
<0.1 |
N/A* |
11 |
52.5 |
40.1% |
<0.1 |
N/A* |
11 |
0 |
0 |
0 |
|
0 |
81.2 |
49.4% |
0.2 |
N/A* |
11 |
57.6 |
40.1% |
<0.1 |
N/A* |
12 |
–23.6 |
–9.3% |
–0.2 |
|
+1 |
81.2 |
49.4% |
0.2 |
N/A* |
11 |
70.2 |
51.6% |
2.6 |
N/A* |
9 |
–11.0 |
+2.2% |
+2.4 |
|
–2 |
28.7 |
85.5% |
0.2 |
N/A* |
<1 |
41.2 |
64.1% |
4.9 |
N/A* |
30 |
+12.5 |
–21.4% |
+4.7 |
|
30 |
94.9 |
49.2% |
6.2 |
N/A* |
275 |
100.5 |
54.6% |
10.1 |
N/A* |
137 |
+5.6 |
+5.4% |
+3.9 |
|
–138 |
100.0 |
61.9% |
10.1 |
N/A* |
112 |
+5.1 |
+12.7% |
+3.9 |
|
–163 |
101.2 |
47.9% |
4.8 |
N/A* |
283 |
113.1 |
56.9% |
12.0† |
N/A* |
124† |
+11.9 |
+9.0% |
+7.2 |
|
–159 |
77.8 |
46.9% |
2.7 |
N/A* |
275 |
82.3 |
58.4% |
9.3† |
N/A* |
114† |
+4.5 |
+11.5% |
+6.6 |
|
–161 |
115.8 |
44.3% |
7.7 |
N/A* |
302 |
116.6 |
49.2% |
12.0† |
N/A* |
233† |
+0.8 |
+4.9% |
+4.3 |
|
–69 |
TABLE B-3E Nutrient Analysis of Current and Revised Food Packages Using USDA Nutrient Database for Standard Reference (SR-17),a Fats
|
Dietary Component |
||
|
Total Fat (g/d) |
Total Fat (% of energy) |
Saturated Fat (% of energy) |
Current Food Package I (0–3.9 mo) |
27.8 |
47.8% |
19.3% |
Revised Food Package I-FF-A (0–3.9 mo) |
27.8 |
47.8% |
19.3% |
Change from current package |
0 |
0 |
0 |
Current Food Package II (4–5.9 mo) |
29.0 |
39.7% |
15.7% |
Revised Food Package I-FF-B (4–5.9 mo) |
30.5 |
47.8% |
19.3% |
Change from current package |
+1.5 |
+8.1% |
+3.6% |
Current Food Package II (6–11.9 mo) |
29.0 |
39.7% |
15.7% |
Revised Food Package II-FF (6–11.9 mo) |
22.8 |
37.8% |
14.8% |
Change from current package |
–6.2 |
–1.9% |
–0.9% |
Current Food Package II, breast-fedb |
1.2 |
8.2% |
1.5% |
Revised Food Package II-BF (6–11.9 mo) |
4.8 |
16.8% |
5.9% |
Change from current package |
+3.6 |
+8.6% |
+4.4% |
Current Food Package IV (1–4.9 y) |
28.1 |
31.0% |
15.7% |
Revised Food Package IV-A (1–1.9 y) |
26.0 |
31.8% |
14.5% |
Change from current package |
–2.1 |
+0.8% |
–1.2% |
Revised Food Package IV-B (2–4.9 y) |
15.3 |
20.6% |
8.7% |
Change from current package |
–12.8 |
–10.4% |
–7.0% |
Current Food Package V |
30.1 |
32.1% |
15.9% |
Revised Food Package V |
22.7 |
25.7% |
9.4% |
Change from current package |
–7.4 |
–6.4% |
–6.5% |
Current Food Package VI |
23.5 |
32.0% |
17.3% |
Revised Food Package VI |
15.4 |
24.6% |
9.7% |
Change from current package |
–8.1 |
–7.4% |
–7.6% |
Current Food Package VII |
39.9 |
34.4% |
16.1% |
Revised Food Package VII |
30.9 |
29.3% |
11.6% |
Change from current package |
–9.0 |
–5.1% |
–4.5% |
NOTES FOR TABLES B-3A THROUGH B-3E: AT = (alpha)-tocopherol; ATE = (alpha)-tocopherol equivalents; DFE = dietary folate equivalents (1 DFE = 1 mcg food folate = 0.6 mcg of folic acid from fortified food or as a supplement consumed with food = 0.5 mcg of a supplement taken on an empty stomach); IU = International Units; kcal = kilocalories; N/ A = not available; RAE = retinol activity equivalents. † Estimate of nutrient content calculated from an incomplete data set due to data missing from the database, an inherent shortcoming of Standard Reference 17. ‡ Nutrient content is not listed because of substantial error in the calculation introduced due to data missing from the SR-17 database. * Data not available in database. aThe nutrient analysis in this table is part of the secondary analyses for this report using the USDA Nutrient Database for Standard Reference (SR-17) (NDL, 2004) (Tables B-3A through B-3E). The primary nutrient analysis is presented in Tables B-2A through B-2E, and uses Nutrition Data System for Research (NDS-R) software version 5.0/35 (2004) developed by the Nutrition Coordinating Center (NCC), University of Minnesota, Minneapolis, MN (Schakel et al., 1988, 1997; Schakel, 2001). |
Fatty Acids |
||||
Saturated (g/d) |
Monounsaturated (g/d) |
Polyunsaturated (g/d) |
n-6 / n-3c (g/d) |
Transd (g/d) |
11.2 |
10.4 |
5.6 |
N/A* / N/A* |
N/A* |
11.2 |
10.4 |
5.6 |
N/A* / N/A* |
N/A* |
0 |
0 |
0 |
|
|
11.5 |
10.7 |
6.1 |
N/A* / N/A* |
N/A* |
12.3 |
11.4 |
6.2 |
N/A* / N/A* |
N/A* |
+0.8 |
+0.7 |
+0.1 |
|
|
11.5 |
10.7 |
6.1 |
N/A* / N/A* |
N/A* |
8.9 |
8.4 |
4.9 |
N/A* / N/A* |
N/A* |
–2.6 |
–2.3 |
–1.2 |
|
|
0.2 |
0.3 |
0.5 |
N/A* / N/A* |
N/A* |
1.7 |
1.7 |
0.9 |
N/A* / N/A* |
N/A* |
+1.5 |
+1.4 |
+0.4 |
|
|
13.6 |
9.1 |
3.0 |
N/A* / N/A* |
N/A* |
11.9 |
7.9 |
3.3 |
N/A* / N/A* |
N/A* |
–1.7 |
–1.2 |
+0.3 |
|
|
6.2 |
5.4 |
2.5 |
N/A* / N/A* |
N/A* |
–7.4 |
–3.7 |
–0.5 |
|
|
14.9 |
9.6 |
3.1 |
N/A* / N/A* |
N/A* |
8.3 |
8.1 |
4.5 |
N/A* / N/A* |
N/A* |
–6.6 |
–1.5 |
+1.4 |
|
|
12.7 |
7.0 |
1.7 |
N/A* / N/A* |
N/A* |
6.1 |
5.2 |
2.7 |
N/A* / N/A* |
N/A* |
–6.6 |
–1.8 |
+1.0 |
|
|
18.7 |
13.3 |
4.9 |
N/A* / N/A* |
N/A* |
12.3 |
10.7 |
5.4 |
N/A* / N/A* |
N/A* |
–6.4 |
–2.6 |
+0.5 |
|
|
bFor fully breast-fed infants, the formula was omitted in the nutrient calculations for current Food Package II. cFor n-6 polyunsaturated fatty acids, such as linoleic acid, the first double bond from the methyl end is at the sixth carbon atom; for n-3 fatty acids, such as linolenic acid, the first double bond from the methyl end is at the third carbon atom. dThe term trans fatty acids refers to unsaturated fatty acids that contain at least one double bond in the trans configuration. DATA SOURCES: FNS, 2004e; USDA Nutrient Database for Standard Reference, Release 17 (NDL, 2004). Fresh fruits and vegetables were used in the analyses shown for Food Packages IV–VII. An additional analyses was conducted using canned fruits and vegetables (data not shown). |
TABLE B-4 Comparison of Food Items Used in Nutrient Analyses from Two Databases
Fooda |
Source of Nutrient Data |
Nutrition Data System for Research (NDS-R) v. 5.0/35, Univ. of Minnesotab |
|
Infant Foods |
|
Formula |
Enfamil with Iron (Mead Johnson) Similac with Iron (Ross/ Abbott) Good Start (Carnation) |
Juice |
Apple juice, unsweetened, reconstituted from frozen, vitamin C-rich (“with ascorbic acid added”) Orange juice, unsweetened, reconstituted from frozen |
Baby food, fruits |
Applesauce, junior Peaches, junior Pears, junior |
Baby food, vegetables |
Carrots, junior Green beans, junior Squash, junior |
Infant cereal |
Rice cereal, dry |
Baby food, meats |
Beef, strained Chicken, strained Lamb, strained |
Fruits and Vegetables |
|
Juice |
Apple juice, unsweetened, reconstituted from frozen, vitamin C-rich (“with ascorbic acid added”) Orange juice, unsweetened, reconstituted from frozen |
Fruits, fresh |
Apples, with skin Oranges Bananas |
Fruits, canned |
Applesauce, unsweetened Peaches, juice pack or unsweetened, not drained (i.e., packing liquid utilized) Pineapple, juice pack or unsweetened, not drained (i.e., packing liquid utilized) |
Vegetables, fresh |
Carrots, raw Carrots, cooked from fresh Tomatoes, raw Tomatoes, cooked from fresh Green or snap beans, cooked from fresh |
Vegetables, canned |
Carrots, regular,e drained |
Nutrient Database for Standard Reference, Release 17 (SR-17), Nutrient Data Laboratory, USDAc |
NDB No.d |
Same |
03803 |
Same |
03850 |
Good Start Supreme with iron (Nestlé) |
03800 |
Same |
09411 |
Same |
09215 |
Same |
03117 |
Same |
03131 |
Same |
03133 |
Same |
03100 |
Same |
03092 |
Same |
03105 |
Same |
03194 |
Same |
03002 |
Same |
03012 |
Same |
03010 |
Same |
09411 |
Same |
09215 |
Apples, with skin (8% refuse) |
09003 |
Oranges, all commercial varieties (27% refuse) |
09200 |
Bananas (36% refuse) |
09040 |
Applesauce, unsweetened, without added ascorbic acid |
09019 |
Peaches, juice pack, solids and liquid |
09238 |
Pineapple, juice pack, solids and liquid |
09268 |
Same (0% refuse) |
11124 |
Carrots, cooked, boiled, drained (0% refuse) |
11125 |
Tomatoes, red, ripe, raw, year round average (9% refuse) |
11529 |
Tomatoes, red, ripe, cooked |
11530 |
Beans, snap, green, cooked, boiled, drained (0% refuse) |
11053 |
Carrots, regular pack, drained solids |
11128 |
Fooda |
Source of Nutrient Data |
Nutrition Data System for Research (NDS-R) v. 5.0/35, Univ. of Minnesotab |
|
|
Tomatoes, regular,e drained Green beans, regular,e drained |
Milk and Alternatives |
|
Milk |
Whole, 3.5–4% milk fat Reduced-fat, 2% milk fat (appears to be with vitamin A added) Low-fat, 1% milk fat (appears to be with vitamin A added) Nonfat, skim (appears to be with vitamin A added) |
Cheese |
American cheese, processf Cheddar cheese, natural Monterey Jack cheese, natural Mozzarella cheese, part skim milk |
Yogurt |
Low-fat, plaing Low-fat, vanilla Nonfat, plaing Nonfat, vanilla |
Soy beverage |
Ready-to-drink, regular,h calcium-rich (“fortified”) |
Tofu |
Calcium salts used in processing |
Grains |
|
Cereal, ready-to-eat |
Cheerios (General Mills) Corn flakes Kix (General Mills) Mini-Wheats, Frosted Bite Size (Kellogg’s) Total Whole Grain (General Mills) |
Cereal, hot |
Cream of wheat, regular-cooking, regular salt option for preparation Oatmeal, instant-cooking, iron-fortified, regular salt option for preparation |
Whole grains |
Whole wheat bread Brown rice, cooked in salted water |
Meat and Alternatives |
|
Eggs |
Whole |
Fish, canned |
Tuna, water pack, regular,e drained Tuna, oil pack, regular,e drained Salmon, regular,e drained |
Nutrient Database for Standard Reference, Release 17 (SR-17), Nutrient Data Laboratory, USDAc |
NDB No.d |
Tomatoes, red, ripe, whole, regular pack |
11531 |
Beans, snap, green, regular pack, drained solids |
11056 |
Whole, 3.25% milk fat |
01077 |
Reduced-fat, fluid, 2% milk fat, with added vitamin A |
01079 |
Low-fat, fluid, 1% milk fat, with added vitamin A |
01082 |
Nonfat, skim, fat-free, fluid, with added vitamin A |
01085 |
American cheese, pasteurized process, with disodium phosphate |
01042 |
Cheddar cheese |
01009 |
Monterey cheese |
01025 |
Same |
01028 |
Low-fat, plain,g 12 g protein/8 oz |
01117 |
Low-fat, vanilla, 11 g protein/8 oz |
01119 |
Skim, plain,g 13 g protein/8 fl oz |
01118 |
Nonfat, vanilla or lemon flavor, sweetened with low-calorie sweetener |
01184 |
“Soy milk”, fluid, calcium-rich (“calcium fortified”) |
16139 |
Firm, prepared with calcium sulfate |
16426 |
Same |
08013 |
Corn Flakes (Kellogg’s) |
08020 |
Same |
08048 |
Same |
08319 |
Same |
08077 |
Farina, regular-cooking, iron-fortified (“enriched”) |
08112 |
Cereal, oats, instant, iron-fortified (“fortified”), plaing |
08122 |
Whole-wheat bread, commercially prepared |
18075 |
Brown rice, long-grain |
20036 |
Whole, large, fresh (12% refuse) |
01123 |
Tuna, light, canned in water, drained solids |
15121 |
Tuna, light, canned in oil, drained solids |
15119 |
Salmon, pink, solids with bone and liquid |
15084 |
Fooda |
Source of Nutrient Data Nutrition Data System for Research (NDS-R) v. 5.0/35, Univ. of Minnesotab |
Beans, dried |
Black beans Garbanzo beans (chickpeas) Kidney beans Northern beans Pinto beans Lentils |
Beans, canned |
Black beans, regulare Garbanzo beans (chickpeas), regulare Kidney beans, regulare Northern beans, regulare |
Peanut butter |
Regulare |
aAll food items (edible portion) for nutrient analyses were chosen with no added salt and no added fat cooking preparation options unless otherwise noted in the table. bThe primary nutrient analysis for this report (Tables B-2A through B-2E) used Nutrition Data System for Research software version 5.0/35 (2004) developed by the Nutrition Coordinating Center (NCC), University of Minnesota, Minneapolis, MN (Schakel et al., 1988, 1997; Schakel, 2001). cA secondary nutrient analysis was prepared using the USDA Nutrient Database for Standard Reference, Release 17 (SR-17) (NDL, 2004) (Tables B-3A through B-3E). The analysis using SR-17 is presented only here in Appendix B. dIdentification number for food item in USDA Nutrient Data Laboratory Nutrient Database (NDL, 2004). e“Regular” in this instance means regular pack with salt added in processing. In some cases this assumption was made as representative of likely participant choices (e.g., salted peanut butter is a likely participant choice rather than unsalted peanut butter). In other cases this assumption was made as representative of likely state agency restrictions (e.g., salted canned vegetables are likely state agency restrictions if unsalted canned vegetables are more costly). |
Nutrient Database for Standard Reference, Release 17 (SR-17), Nutrient Data Laboratory, USDAc |
NDB No.d |
Black beans, mature seeds |
16014 |
Chickpeas (garbanzo beans, Bengal gram), mature seeds |
16056 |
Kidney beans, red, mature seeds |
16032 |
Great northern beans, mature seeds |
16024 |
Pinto beans, mature seeds |
16042 |
Lentils, mature seeds |
16069 |
Pinto beans, mature seeds |
16044 |
Chickpeas (garbanzo beans, Bengal gram), mature seeds |
16058 |
Kidney beans, red, mature seeds |
16034 |
Great northern beans, mature seeds |
16026 |
Smooth style, with salt |
16098 |
fAmerican cheese can be processed with or without a sodium salt (e.g., disodium phosphate) (Nutrition Data, 2004). The American cheese used in these analyses appears to be processed with disodium phosphate resulting in a sodium content twice that of the other cheeses used in the nutrient analyses. Even greater differences in sodium content have been reported (Nutrition Data, 2004). g“Plain” in this instance means not flavored because flavored products customarily have added sugars. h“Regular” in this instance means not a reduced calorie product. NOTES: The medical formulas and medical foods required by individuals with special dietary needs were omitted from the nutrient analyses. |
TABLE B-5A Comparison of Current and Revised Food Packages with Regard to Nutrients Offered, Nutrients of Concern with Regard to Inadequate Intake
Participant Category and Priority Nutrient |
Dietary Reference Intakes |
||
EAR |
AI* |
RDA |
|
Infants, 6–11.9 mo, breast-fed |
|||
Food Package No. |
|||
Iron, mg/d |
6.9 |
— |
11.0 |
Zinc, mg/d |
2.5 |
— |
3.0 |
WIC Children, 1–1.9 y |
|||
Food Package No. |
|||
Iron, mg/d |
3.0 |
— |
7.0 |
Vitamin E, mg AT/da |
— |
— |
6.0 |
Vitamin E, mg ATE/da |
— |
— |
— |
Potassium, mg/d |
— |
3,000* |
— |
Fiber, g/d |
— |
19* |
— |
WIC Children, 2–4.9 yb |
|||
Food Package No. |
|||
Iron, mg/d |
3.0 / 4.1 |
|
7.0 / 10.0 |
Vitamin E, mg AT/da |
— |
— |
6.0 / 7.0 |
Vitamin E, mg ATE/da |
— |
— |
— |
Potassium, mg/d |
— |
3,000* / 3,800* |
— |
Fiber, g/d |
— |
19* / 25* |
— |
Pregnant women and lactating women, 14–44 y |
|||
Food Package No. |
|||
Calcium, mg/d |
— |
1,000*–1,300* |
— |
Iron, mg/d |
6.5–23.0 |
— |
9.0–27.0 |
Magnesium, mg/d |
255–335 |
— |
310–400 |
Vitamin E, mg AT/da |
— |
— |
15.0–19.0 |
Vitamin E, mg ATE/da |
— |
— |
— |
Fiber, g/d |
— |
28*–29* |
— |
Potassium, mg/d |
— |
4,700*–5,100* |
— |
Vitamin A, mcg RAE/d |
530–900 |
— |
750–1,300 |
Vitamin C, mg/d |
66–100 |
— |
80–120 |
Vitamin D, mcg/d |
— |
5.0* |
— |
Vitamin B6, mg/d |
1.6–1.7 |
— |
1.9–2.0 |
Folate, mcg DFE/da |
450–520 |
— |
500–600 |
Non-breastfeeding postpartum women, 14–44 y |
|||
Food Package No. |
|||
Calcium, mg/d |
— |
1,000*–1,300* |
— |
Iron, mg/d |
7.9–8.1 |
— |
15–18 |
Magnesium, mg/d |
255–300 |
— |
310–360 |
Vitamin E, mg AT/da |
— |
— |
15.0 |
Vitamin E, mg ATE/da |
— |
— |
— |
Fiber, g/d |
— |
25*–26* |
— |
Nutrients Offered |
||
Current Package |
Revised Package |
Change |
Current II |
Revised II-BF |
|
10.1 |
11.4 |
+ |
1.5 |
3.3 |
+ |
Current IV |
Revised IV-A |
|
13.8 |
15.4 |
+ |
4.8 |
6.9 |
+ |
8.3 |
12.7 |
+ |
1,683 |
1,536 |
– |
6.0 |
10.6 |
+ |
Current IV |
Revised IV-B |
|
13.8 |
15.5 |
+ |
4.8 |
6.6 |
+ |
8.3 |
12.4 |
+ |
1,683 |
1,546 |
– |
6.0 |
10.6 |
+ |
Current V |
Revised V |
|
1,374 |
1,341 |
– |
13.9 |
16.9 |
+ |
173 |
232 |
+ |
4.8 |
8.3 |
+ |
8.3 |
15.3 |
+ |
4.6 |
12.5 |
+ |
1,883 |
2,026 |
+ |
680 |
833 |
+ |
117 |
98 |
– |
8.9 |
7.3 |
– |
1.4 |
1.8 |
+ |
500 |
571 |
+ |
Current VI |
Revised VI |
|
1,199 |
1,063 |
– |
13.0 |
15.4 |
+ |
127 |
159 |
+ |
3.9 |
7.1 |
+ |
7.3 |
13.6 |
+ |
2.6 |
9.0 |
+ |
Participant Category and Priority Nutrient |
Dietary Reference Intakes |
||
EAR |
AI* |
RDA |
|
Potassium, mg/d |
— |
4,700* |
— |
Vitamin A, mcg RAE/d |
485–500 |
— |
700 |
Vitamin C, mg/d |
56–60 |
— |
65–75 |
Vitamin D, mcg/d |
— |
5.0* |
— |
Vitamin B6, mg/d |
1.0–1.1 |
— |
1.2–1.3 |
Folate, mcg DFE/da |
320–330 |
— |
400 |
Lactating women, 14–44 y |
|||
Food Package No. |
— |
— |
— |
Calcium, mg/d |
— |
1,000*–1,300* |
— |
Iron, mg/d |
6.5–7.0 |
— |
9.0–10.0 |
Magnesium, mg/d |
255–300 |
— |
310–360 |
Vitamin E, mg AT/da |
— |
— |
19.0 |
Vitamin E, mg ATE/da |
— |
— |
— |
Fiber, g/d |
— |
29* |
— |
Potassium, mg/d |
— |
5,100* |
— |
Vitamin A, mcg RAE/d |
885–900 |
— |
1,200–1,300 |
Vitamin C, mg/d |
96–100 |
— |
115–120 |
Vitamin D, mcg/d |
— |
5.0* |
— |
Vitamin B6, mg/d |
1.7 |
— |
2.0 |
Folate, mcg DFE/da |
450 |
— |
500 |
See notes for Tables B-5A through B-5C following Table B-5C. |
TABLE B-5B Comparison of Current and Revised Food Packages with Regard to Nutrients Offered, Nutrients of Concern with Regard to Excessive Intake
Participant Category and Priority Nutrient |
Dietary Reference Intakes |
||
UL |
Mean EER |
AMDR† |
|
Infants, 0–3.9 mo, fully formula-fed |
|||
Food Package No. |
|||
Zinc, mg/d |
4.0 |
— |
— |
Preformed vitamin A, mcg/d |
600 |
— |
— |
Food energy, kcal/d |
— |
555c |
— |
Infants, 4–5.9 mo, fully formula-fed |
|||
Food Package No. |
|||
Zinc, mg/d |
4.0 |
— |
— |
Preformed vitamin A, mcg/d |
600 |
— |
— |
Food energy, kcal/d |
— |
623c |
— |
Infants, 6–11.9 mo, fully formula-fed |
|||
Food Package No. |
|||
Zinc, mg/d |
5.0 |
— |
— |
Preformed vitamin A, mcg/d |
600 |
— |
— |
Food energy, kcal/d |
— |
754c |
— |
Children, 1–1.9 y |
|||
Food Package No. |
|||
Zinc, mg/d |
7.0 |
— |
— |
Preformed vitamin A, mcg/d |
600 |
— |
— |
Food energy, kcal/d |
— |
942c |
— |
Children, 2–4.9 y |
|||
Food Package No. |
|||
Zinc, mg/d |
7.0 / 12.0b |
— |
— |
Sodium, mg/d |
1,500 / 1,900b |
— |
— |
Preformed vitamin A, mcg/d |
600 / 900b |
— |
— |
Food energy, kcal/d |
|
|
1,282c |
Pregnant women and lactating women, 14–44 y |
|||
Food Package No. |
|||
Sodium, mg/d |
2,300 |
— |
— |
Food energy, kcal/d |
— |
2,465c |
— |
Total fat, g/d |
— |
— |
— |
Total fat, % of food energy |
— |
— |
25–35†, <19y 20–35†, ≤ 19y |
Non-breastfeeding postpartum women, 14–44 y |
|||
Food Package No. |
|||
Sodium, mg/d |
2,300 |
— |
— |
Food energy, kcal/d |
— |
2,163c |
— |
Total fat, g/d |
— |
— |
— |
Total fat, % of food energy |
|
|
25–35†, <19y 20–35†, 19y |
Nutrients Offered |
||
Current Package |
Revised Package |
Change |
Current I |
Revised I-FF-A |
|
4.9 |
4.9 |
= |
413 |
413 |
= |
529 |
529 |
= |
Current II |
Revised I-FF-B |
|
6.4 |
5.4 |
– |
413 |
453 |
+ |
663 |
581 |
– |
Current II |
Revised II-FF |
|
6.4 |
5.4 |
– |
413 |
320 |
– |
663 |
547 |
– |
Current IV |
Revised IV-A |
|
9.3 |
10.5 |
+ |
596 |
345 |
– |
797 |
753 |
– |
Current IV |
Revised IV-B |
|
9.3 |
10.7 |
+ |
875 |
796 |
– |
596 |
455 |
– |
797 |
672 |
– |
Current V |
Revised V |
|
940 |
848 |
– |
858 |
823 |
– |
31.3 |
23.4 |
– |
30.4 |
25.1 |
– |
Current VI |
Revised VI |
|
829 |
571 |
– |
676 |
577 |
– |
24.7 |
16.0 |
– |
31.4 |
22.9 |
– |
Participant Category and Priority Nutrient |
Dietary Reference Intakes |
||
UL |
Mean EER |
AMDR† |
|
Lactating women, 14–44 y |
|||
Food Package No. |
|||
Sodium, mg/d |
2,300 |
— |
— |
Food energy, kcal/d |
— |
2,465c |
— |
Total fat, g/d |
— |
— |
— |
Total fat, % of food energy |
— |
— |
25–35†, <19y 20–35†, ≥ 19y |
See notes for Tables B-5A through B-5C following Table B-5C. |
TABLE B-5C Comparison of Current and Revised Food Packages with Regard to Nutrients Offered, Nutrients and Ingredients to Limit in the Diete
|
|
Nutrients Offered |
||
Participant Category and Priority Nutrient |
Dietary Guidance |
Current Package |
Revised Package |
Change |
Infants, 6–11.9 mo, fully breast-fed |
||||
Food Package No. |
|
Current II |
Revised II-BF |
|
Trans fatty acids, g/dd |
— |
<0.1 |
0.14 |
+ |
Infants, 6–11.9 mo, fully formula-fed |
||||
Food Package No. |
|
Current II |
Revised II-FF |
|
Trans fatty acids, g/dd |
— |
0.02 |
0.02 |
– |
Children, 1–1.9 y |
||||
Food Package No. |
|
Current IV |
Revised IV-A |
|
Trans fatty acids, g/dd |
— |
0.59 |
0.69 |
+ |
Children, 2–4.9 ye |
||||
Food Package No. |
|
Current IV |
Revised IV-B |
|
Saturated fat, g/d |
— |
13.8 |
6.3 |
– |
Saturated fat, % of food energy |
<10 |
15.6 |
8.4 |
– |
Cholesterol, mg/d |
<300 |
279 |
113 |
– |
Trans fatty acids, g/dd |
— |
0.59 |
0.42 |
– |
Pregnant women and lactating women, 14–44 ye |
||||
Food Package No. |
|
Current V |
Revised V |
|
Saturated fat, g/d |
— |
15.1 |
7.9 |
– |
Saturated fat, % of food energy |
<10 |
15.8 |
8.7 |
– |
Cholesterol, mg/d |
<300 |
288 |
118 |
– |
Trans fatty acids, g/d |
— |
0.66 |
0.45 |
– |
Non-breastfeeding postpartum women, 14–44 ye |
||||
Food Package No. |
|
Current VI |
Revised VI |
|
Saturated fat, g/d |
— |
12.9 |
5.9 |
– |
Saturated fat, % of food energy |
<10 |
17.2 |
9.1 |
– |
Cholesterol, g/d |
<300 |
279 |
111 |
– |
Trans fatty acids, g/d |
— |
0.53 |
0.28 |
– |
Lactating women, 14–44 ye |
||||
Food Package No. |
|
Current VII |
Revised VII |
|
Saturated fat, g/d |
— |
19.0 |
12.0 |
– |
Saturated fat, % of food energy |
<10 |
16.1 |
11.0 |
– |
Cholesterol, mg/d |
<300 |
307 |
227 |
– |
Trans fatty acids, g/d |
— |
0.81 |
0.58 |
– |
NOTES FOR TABLES B-5A THROUGH B-5C: AI = Adequate Intake, used when necessary, indicated by an asterisk (*); AMDR = Acceptable Macronutrient Distribution Range, indicated by a dagger (†); AT = (alpha)-tocopherol; ATE = (alpha)-tocopherol equivalents; DFE = dietary folate equivalents; EAR = Estimated Average Requirement, used when available; EER = Estimated Energy Requirement; kcal = kilocalories; RAE = retinol activity equivalents; RDA = Recommended Dietary Allowance; UL = Tolerable Upper Intake Level. |
aFor discussion of important issues regarding differences between the Dietary Reference Intakes (DRIs) and dietary intake data in the units used for vitamin E and folate, please see the section Data Set—Nutrients Examined in Appendix A—Nutrient Intake of WIC Subgroups. bValues are for children ages 2–3.9 y and children age 4 y, respectively. cMean EER (kcal/d) (Table B-5B) was calculated based on CSFII data (FSRG, 2000) using the method described in the DRI report (IOM, 2002/2005). For additional detail, see Appendix C—Nutrient Intakes of WIC Subgroups. dTrans fatty acids have not specifically been identified as a hazard for infants and children, and thus are shown in Table 2-10 (Chapter 2—Nutrient and Food Priorities) as nutrients to limit only in the diets of adolescents and adults (IOM, 2002/2005). However, the current dietary guidance to limit trans fatty acids from processed foods in the diet is presumed to apply to all individuals regardless of age. The term trans fatty acids refers to unsaturated fatty acids that contain at least one double bond in the trans configuration. eAdded sugars were identified as an ingredient to limit in the diet for women and children over the age of 2 y; however, the committee did not include added sugars in the nutrient analyses because the databases used did not list added sugars as a separate component of foods. DATA SOURCES: EARs, AIs, and RDAs (Table B-5A) are from the DRI reports (IOM, 1997, 1998, 2000b, 2001, 2002/2005, 2005a). ULs and AMDRs (Table B-5B) are from the DRI reports (IOM, 2001, 2002/2005, 2005a). The dietary guidance in Table B-5C is from the American Heart Association (AHA, 2004) and the Dietary Guidelines for Americans 2005 (DHHS/USDA, 2005). Nutrients offered were calculated using data from the Nutrition Coordinating Center (NCC), University of Minnesota, Minneapolis, MN, using Nutrition Data System for Research software (NDS-R version 5.0/35, 2004) (Schakel et al., 1988, 1997; Schakel, 2001). The assumptions used for the calculations of nutrient content of the current and revised food packages are detailed in Appendix D—Cost Calculations. |
TABLE B-6 Substitutions for Various Volumes of Formula Concentrate—Easy Reference Guidea
|
|
Liquid Concentrate |
|
Formula-Fed infants |
|||
I-FF-A: 0–3.9 mo |
Maximum monthly allowance |
403 fl oz |
|
Available units (e.g., cans) |
13-fl oz |
||
Number of units (total oz powder) |
31 |
||
Amount as reconstituted |
806 fl oz |
||
I-FF-B: 4–5.9 mo |
Maximum monthly allowance |
442 fl oz |
|
Available units (e.g., cans) |
13-fl oz |
||
Number of units (total oz powder) |
34 |
||
Amount as reconstituted |
884 fl oz |
||
II-FF: 6–11.9 mo |
Maximum monthly allowance |
312 fl oz |
|
Available units (e.g., cans) |
13-fl oz |
||
Number of units (total oz powder) |
24 |
||
Amount as reconstituted |
624 fl oz |
||
Partially Breast-Fed Infants |
|||
I-BF/FF-A: 1–3.9 mo |
Maximum monthly allowance |
|
|
Available units (e.g., cans) |
Not recommendedf |
||
Number of units (total oz powder) |
|||
Amount as reconstituted |
|||
I-BF/FF-B: 4–5.9 mo |
Maximum monthly allowance |
221 fl oz |
|
Available units (e.g., cans) |
13-fl oz |
||
Number of units (total oz powder) |
17 |
||
Amount as reconstituted |
442 fl oz |
||
II-BF/FF: 6–11.9 mo |
Maximum monthly allowance |
156 fl oz |
|
Available units (e.g., cans) |
13-fl oz |
||
Number of units (total oz powder) |
12 |
||
Amount as reconstituted |
312 fl oz |
||
aWhen determining the maximum number of cans of each type of formula, the committee recommends rounding to whole cans to approximate the target amount (the maximum monthly allowance shown in Table 4-1, Chapter 4—Revised Food Packages). In some cases this may be different from the rounding currently in use (e.g., rounding up to whole cans). The results of this method may differ from the rounding currently in use; some rounding methods (e.g., rounding up to whole cans) could result in providing excess formula in some cases. |
|
Powdered Formulab |
||
Ready-to-Feed |
Similac with Ironc (~7 fl oz/oz) |
Enfamil with Irond (~7 fl oz/oz) |
Carnation Good Starte (~5 fl oz/oz) |
800 fl oz |
103–115 oz powder |
||
32-fl oz |
12.9-oz |
14.3-oz |
12-oz |
25 |
8 (103.2 oz powder) |
8 (114.4 oz powder) |
9 (108 oz powder) |
800 fl oz |
768 fl oz |
840 fl oz |
783 fl oz |
896 fl oz |
114–120 oz powder |
||
32-fl oz |
12.9-oz |
14.3-oz |
12-oz |
28 |
9 (116.1 oz powder) |
8 (114.4 oz powder) |
10 (120 oz powder) |
896 fl oz |
864 fl oz |
840 fl oz |
870 fl oz |
640 fl oz |
84–91 oz powder |
||
32-fl oz |
12.9-oz |
14.3-oz |
12-oz |
20 |
7 (90.3 oz powder) |
6 (85.8 oz powder) |
7 (84 oz powder) |
640 fl oz |
672 fl oz |
630 fl oz |
609 fl oz |
|
51–60 oz powder |
||
Not recommendedf |
12.9-oz |
14.3-oz |
12-oz |
4 (51.6 oz powder) |
4 (57.2 oz powder) |
5 (60 oz powder) |
|
384 fl oz |
420 fl oz |
435 fl oz |
|
448 fl oz |
57–65 oz powder |
||
32-fl oz |
12.9-oz |
14.3-oz |
12-oz |
14 |
5 (64.5 oz powder) |
4 (57.2 oz powder) |
5 (60 oz powder) |
448 fl oz |
480 fl oz |
420 fl oz |
435 fl oz |
320 fl oz |
38–48 oz powder |
||
32-fl oz |
12.9-oz |
14.3-oz |
12-oz |
10 |
3 (38.7 oz powder) |
3 (42.9 oz powder) |
4 (48 oz powder) |
320 fl oz |
288 fl oz |
315 fl oz |
348 fl oz |
bThis table uses container sizes currently available for Similac with Iron (Ross), Enfamil with Iron (Mead Johnson), and Carnation Good Start Supreme (Nestlé) as examples of commonly prescribed formulas with reconstitution rates of ~7 fl oz of formula per oz powder (e.g., Similac with Iron, Enfamil with Iron) and ~5 fl oz of formula per oz powder (e.g., Carnation Good Start Supreme). |