Index
A
α-Linolenic acid, 67, 68, 81, 99, 100, 102, 173, 175, 177
Acceptable Macronutrient Distribution Range (AMDR), 54, 55, 57, 68
Added sugars (see Solid fats and added sugars)
Adequate Intakes (AIs), nutrient intake evaluation, 54, 55, 56, 65, 67-68, 81-82, 93, 97, 99, 100, 102, 105
Administration on Aging, 115
Adolecents (see Children and adolescents 2 through 18 years)
administration and regulation, 31, 32
eligibility for CACFP, 28
offer versus serve form of food service, 34
participation in CACFP, 16, 25, 32, 41
reimbursement, 28, 32, 36, 143
Adults
ethnic and religious considerations, 86
food insecurity, 39
foods and nutrients to be encouraged or limited, 86
fruits and vegetables, 33, 78, 79, 86, 114, 115, 118-119, 120, 121, 123
functional limitations, 25, 28, 29, 39, 82-83, 85
grains/breads, 5, 33, 34, 78, 79, 86, 114, 115, 118-119, 120, 121, 123, 125-126, 134, 171
meal and snack patterns, 4, 33-35, 116-124
meats and meat alternates, 78, 79, 118-119, 120, 121, 123, 127, 128, 132
milk, 33, 78, 79, 118-119, 120, 121, 123, 132
obesity, 84
physical activity level, 84
snacks, 10
special nutritional considerations, 82-96
vitamin B12, 83
African Americans/Blacks, 40, 71
Age groups
(see also Adults;
Children and adolescents 2 through 18 years;
Infants and children younger than 2 years)
CACFP beneficiaries, 29
EERs by, 52
for nutrient intake estimates, 56
recommended, 4
Agricultural Risk Protection Act, 30
Agriculture, Rural Development, FDA, and Related Agencies Appropriations Act, 30
American Academy of Pediatrics (AAP), 12, 18, 19, 48, 49, 57, 61, 62, 70, 111, 116, 170, 171, 188
American College of Sports Medicine, 84
American Dietetic Association, 85
Asians, 40
At-risk afterschool care programs, 2, 4, 9, 10, 15, 16, 25, 28-29, 30, 32, 37 n.1, 40-41, 116, 127, 128, 132, 133, 139-140, 143
B
Behavioral Risk Factor Surveillance System, 84
Body mass index (BMI), 52, 70, 71, 72, 78
Bone health, 73
Breastfeeding and breast milk
in child daycare programs, 125, 133-134
current meal patterns, 33
encouraging and supporting, 20, 73, 90, 114, 133-134, 170, 171, 187
and first solid foods, 48, 114, 134, 171
meal and snack patterns, 117
nutrient adequacy, 5, 65, 66, 114
prevalence, 62
recommendatuions, 3, 5, 33, 73, 114, 117, 171
C
Caffeine, 20
Calcium, 65, 67-68, 73, 81, 83-84, 86, 99, 100, 102, 104, 106, 107, 108, 127, 175, 177, 188
Calorie requirements, 51-52, 93-96
(see also Energy intakes)
Carbohydrates, 19, 35, 52, 56, 68
Center-based facilities
nutrition education, 14
participating in CACFP, 16
pricing vs. nonpricing programs, 36
reimbursement for meals, 15, 32, 35-36
Centers for Disease Control and Prevention (CDC), 19, 52, 70, 71, 84
Cereals, 5, 33, 34, 35, 48, 83, 86, 114, 117, 122, 124, 125, 126, 130, 131, 145, 147, 154, 173
Cheese, 5, 33, 63, 79, 117, 127, 128, 130, 131, 156, 172, 179
Child and Adult Care Food Program (CACFP)
(see also Adult day care;
At-risk afterschool care programs;
Child day care;
Meal Requirements for CACFP;
Reimbursement)
administration and regulations, 26-27, 31-37
client characteristics, 2, 25, 29, 32
costs of program, 15
current meal patterns, 31, 33-35
ethnic and socioeconomic considerations, 40
history and growth of, 29-31, 32
impact on food and nutrient intake, 39-41
monitoring compliance with, 37-38
National Professional Association, 10, 164
nutrient benchmarks, 35
nutrition safety net role, 38-41
number of participants, 32
number of providers, 15, 16, 32, 39-41
overview, 1, 2, 25-26, 31, 39-40
Sponsor’s Association, 10, 164
Child Care Food Program, 30
administration and regulation, 31, 32
eligibility for CACFP, 27
ethnic and socioeconomic considerations, 40
participation in CACFP, 32, 39-41
reimbursement, 27, 29, 32, 36, 143
Child Nutrition and WIC Reauthorization Acts, 30
Child Nutrition Reauthorization Act, 30
Childhood obesity
concerns about, 18, 21, 66, 72-73
defined, 70
dietary intake data, 46
extreme, 71
new Meal Requirements and, 188
Children and adolescents 2 through 18 years
(see also Infants and children younger than 2 years)
alignment of recommendations with dietary guidance, 171-172
energy intakes, 66
food insecurity, 39
foods and nutrients to be encouraged or limited, 73-74
fruits and vegetables, 33, 34, 38, 49, 63, 64, 73, 114, 115, 118-119, 120, 121, 122, 123, 124, 125, 130-131, 140, 142, 144, 147, 173
grains/breads, 5, 33, 34, 63, 64, 73, 114, 115, 118-119, 120, 121, 122, 123, 124, 125-126, 130-131, 132, 134, 140, 142, 144, 147, 156, 171, 174
meal and snack patterns, 4, 33-35, 116-124
meats and meat alternates, 63, 64, 73, 115, 118-119, 120, 121, 122, 123, 124, 127, 128, 130-131, 132, 140, 142, 144, 147, 174
milk, 5, 7, 13, 33, 34-35, 49, 63, 64, 73, 115, 118-119, 120, 121, 122, 123, 124, 127, 129, 130-131, 132, 140, 144, 173, 174
prevalence of inadequate intakes, 66-67
special nutritional considerations, 70-74
Cholesterol, dietary, 35, 52, 57, 69, 82, 99, 100, 101, 103, 126
Chronic disease, modified diets, 84-85
Committee on Nutrition Standards for the National School Lunch and Breakfast Program, 50, 52, 89, 93, 96, 97, 102-103, 109, 110
Committee to Review the WIC FoodPackages, 50, 52
Consolidated Appropriations Act of 2001, 30
Continuing Survey of Food Intakes by Individuals, 53, 65
Costs of meals
(see also Reimbursement)
for adults, 141
by age group, 141, 143-144, 147
amounts of foods and, 139-140, 142
baseline foods, 138
for children, 140, 141, 142, 143, 144
component cost ranges, 146
composite costs, 144, 145, 146-147
consistency of committee criteria with, 180
controlling, 7, 10, 152, 155, 159, 160-161, 164
effects of recommendations, 14, 147-148
factors contributing to increases, 144-147
by food group, 14, 138, 139, 140, 142, 144, 145, 146-147, 148, 149, 150, 151, 156, 161, 180
foods representing recommended meal requirements, 138-139
limitations of analyses, 148-149
methods for estimating, 138-140
projected changes in food costs, 14, 137-149
sample menus, 140
scenarios, 147
D
DASH diet eating plan, 49 n.1
Day care
(see also Adult day care;
Child day care;
Family or group day care homes)
Department of Health and Human Services, 18, 19, 115
Development of recommendations
AIs and, 99
food group targets, 4
food specifications, 4
for Meal Requirements, 109-111
MyPyramid food patterns compared to TMI, 103-104
nutrient targets, 4, 96-102, 105-109
saturated fat, cholesterol, and trans fat, 99-102
sodium, 99
vitamin D, 99
Dietary Guidelines Advisory Committee, 63, 69, 70, 78, 82, 188
Dietary Guidelines for Americans
alignment of Meal Requirements with, 2, 3, 4, 5, 8, 10-11, 12-13, 14, 16, 17, 21, 35, 38, 53, 73, 85, 90, 91, 92, 93, 99, 100, 109, 115, 116, 132, 134, 144, 147, 149, 154, 162, 164, 170, 171, 172-173, 174, 180, 182, 183, 184-185, 188-189
applicable population, 19
changes in, 18-19, 114 n.1, 153, 188-189
and dietary intakes, 57, 61, 63, 69, 77, 78, 185
fat and cholesterol limits, 69, 82, 100, 101, 103
food specifications, 78, 79, 161, 172-173, 184-185, 186
infants and young children, 188
and nutrition standards for foods in schools, 20, 21
special considerations, 85
translation into meal patterns, 19, 35, 48, 63, 64, 70, 103, 104, 115, 116, 132, 149, 173
website, 19
weight recommendations, 70
Dietary intake data
(see also Estimating dietary intakes)
Dietary Guidelines, 57, 61, 63, 69, 77, 78, 185
infants and children younger than 2 years, 48, 49
sample sizes for low-income individuals, 47
standards for reviewing, 48
strengths and limitations, 46-47
Dietary Reference Intakes
(see also specific DRIs)
alignment of Meal Requirements with, 2, 3, 9, 16, 17, 21, 38, 115-116, 173, 175-176
life-stage groups, 55
and nutrient intake evaluation, 48, 54-57
E
Early Childhood and Child Care Study, 35, 143
Emergency shelters, 2, 4, 15, 16, 25, 29, 32, 37 n.1, 183, 186, 187
Energy intakes
children and adolescents, 21, 66
Dietary Guidelines, 18
infants, 62
from macronutrients, 57
recommended requirements, 26
Estimated Average Requirements (EARs)
defined, 55
nutrient intake assessments with, 53-54, 55-56, 79-81
setting targets for nutrient intakes with, 97-98
Estimated Energy Requirement (EER), 52, 53, 66, 93, 95, 103
Estimating dietary intakes
AI and, 56
age group determinations, 50-51
Automated Multiple-Pass Method, 47
energy intakes from macronutrients, 57
Iowa State University Foods method,52-53
nutrient intake evaluation, 53-57
Ethnic and religious considerations, 86
Evaluation of programs
recommendations, 11-12, 183-184
Even Start, 30
Expanded Food and Nutrition Education Program (EFNEP), 157-158, 166
F
Family or group day care homes, 2
administration and regulation, 27, 31, 32, 37
participating in CACFP, 16, 32
reimbursement for meals, 15, 28, 29, 32, 36, 37
sponsoring organization, 31, 32, 37
Fat
(see also Cholesterol, dietary;
Saturated fat;
Solid fats and added sugars;
Trans fat)
intakes from meat, 63, 100, 173
Feeding Infants and Toddlers Study, 46, 62, 65
Fiber, dietary, 67, 68, 81, 86, 99, 100, 102, 104, 147, 175, 177, 179
Folate, 56, 65, 67, 80, 86, 100, 102, 105, 106, 107, 108, 109, 175, 176, 177
Food and Consumer Service, 143
Food and Drug Administration, 19, 126, 127
Food and Nutrition Service (FNS) of USDA, 2, 5, 10, 16, 17, 27, 31, 38, 113, 125, 163
Food components
(see also specific nutrients)
current requirements, 26
Food insecurity, 39
Food intakes
children 2 through 18 years, 48, 63-64
grains/breads, 63, 64, 73, 78, 79, 86, 174, 179, 185, 186
infants and children younger than 2 years, 48, 49, 61-63
meats or meat alternates, 63, 64, 79
milk, 21, 62, 63, 64, 79, 129, 174, 185
MyPyramid recommendations and, 63-65
Food specifications
consistency of committee criteria with, 176, 178-179
Dietary Guidelines, 78, 79, 161, 172-173, 184-185, 186
fruits and vegetables, 49, 115, 120, 121, 122, 123, 124, 125, 130-131
grains/breads, 7, 8, 114-115, 117, 125-126, 130-131, 132, 139, 173, 181
meats and meat alternates, 121, 122, 123, 124, 125, 127, 128, 130-131, 156
milk, 7, 9, 119, 127, 128, 129, 130-131, 132, 172, 173
Formula, infant, 5, 33, 49, 62, 65, 114, 117, 125, 142, 148, 171
Fortified foods, 33, 34, 48, 49, 83, 86, 109, 125, 127, 142
Fresh Fruit and Vegetable Program, 38, 156
Fruit juice, 5, 7, 8, 21, 34, 49, 62, 63, 73, 114, 115, 117, 122, 124, 125, 132,134, 139, 145, 146, 147, 148, 154, 156, 171
Fruits and vegetables
(see also Vegetables)
access to, 149
adults, 33, 78, 79, 86, 114, 115, 118-119, 120, 121, 123
children, 33, 34, 38, 49, 63, 64, 73, 114, 115, 118-119, 120, 121, 122, 123, 124, 125, 130-131, 140, 142, 144, 147, 173
cost estimates, 14, 138, 139, 140, 142, 144, 145, 146, 147, 149, 150, 151, 156, 180
current requirements, 8, 26, 33, 41, 132, 138, 139, 140, 142
Dietary Guidelines, 13, 14, 18, 49, 78, 115, 172, 173, 185, 186
food specifications, 49, 115, 120, 121, 122, 123, 124, 125, 130-131
fostering acceptance of, 155, 156
Fresh Fruit and Vegetable Program, 38, 156
implementation of changes, 154, 156, 157, 160, 161, 163, 180
infants, 5, 33, 49, 62, 73, 114, 117, 118-119, 120, 121, 125, 140, 142, 154, 171
meal and snack patterns, 6, 7, 14, 31, 33, 34, 110, 114, 115, 117, 118-119, 120, 121, 122, 123, 124, 140, 142, 145, 170, 173
menu samples, 122, 124, 130-131
MyPyramid targets, 63, 64, 78, 79, 173
nutrient intakes from, 86
Older Americans Nutrition Program, 115
phytochemicals, 78
recommended changes, 5, 8, 14, 73, 114, 115, 120, 121, 132, 134, 139, 140, 142, 171, 182
separation of vegetable and fruit components, 5, 6-7, 8, 10, 110, 114, 115, 132, 138, 139-140, 142, 146, 147, 188
Functional limitations
fluid requirements, 85
texture modifications, 85
G
Gender differences
energy intakes, 53, 93, 94-95, 103
excessive nutrient intakes, 82, 103, 105, 106-107, 108
nutrient intake adequacy, 55, 56, 66, 67, 68, 74, 80, 81, 82, 83
Grains/breads
(see also Cereals)
adults, 5, 33, 34, 78, 79, 86, 114, 115, 118-119, 120, 121, 123, 125-126, 134, 171
children, 5, 33, 34, 63, 64, 73, 114, 115, 118-119, 120, 121, 122, 123, 124, 125-126, 130-131, 132, 134, 140, 142, 144, 147, 156, 171, 174
cost estimates, 14, 139, 140, 142, 144, 145, 146-147, 148, 149, 151, 161, 180
current requirements, 8, 26, 33, 41, 132, 140, 142
Dietary Guidelines, 13, 14, 18, 63, 73, 78, 115, 172, 173, 185, 186
food specifications, 7, 8, 114-115, 117, 125-126, 130-131, 132, 139, 173, 181
fostering acceptance of, 156, 179
implementation of changes, 129, 130-131, 156, 157, 158, 159, 160, 161, 163, 164, 166, 179, 181
intakes, 63, 64, 73, 78, 79, 86, 174, 179, 185, 186
meal and snack patterns, 6, 7, 14, 33, 34, 114-115, 117, 118-119, 120, 121, 122, 123, 124, 140, 142, 147, 151, 157, 158, 170, 173
menu samples and planning, 130-131, 159, 160, 172
MyPyramid targets, 63, 64, 78, 79, 173, 174
provider access to, 13, 149, 163, 179, 180
recommended changes, 5, 7, 8, 14, 73, 114, 115, 120, 132, 134, 139, 140, 142, 144, 171, 174, 182
H
Head Start, 13, 27, 30, 36, 39-40, 180
Healthy Meals for Healthy Americans Act, 30
Home day care (see Family or group day care homes)
Hunger Prevention Act, 30
I
Implementation strategies
baseline database of foods, 11
budgeting/purchasing, 10, 149, 153, 155, 159, 160-161, 162, 164, 165, 181, 188
for clients 1 year and older, 155-158
consistency of committee criteria with recommendations, 181-182
continuous quality improvement, 10, 11, 114-116, 164
fostering acceptance of change, 155
fruit replacement of juices, 154, 156, 157, 160, 161, 163
low-fat, low-added sugar, and low-sodium foods, 156
meat or meat alternatives, 154, 156, 158
mentoring program, 11, 164, 166
menu planning, 7, 10, 13-14, 90, 92, 109, 125, 137, 150, 153, 155, 157, 159-160, 164, 165-166, 172, 179, 181
monitoring for compliance, 10, 11, 12, 13, 18, 27, 37-38, 116, 153, 156, 161, 162-163, 164, 166, 181-182, 186
nutrition education, 14, 37, 38, 125, 151, 158
overview, 154
parental, community, and stakeholder involvement, 157, 159
phasing in changes, 158
preparation of foods in-house, 13
promotion of key elements, 154-163
provider resources and capabilities, 13-14
recommendations, 10-11, 163-166, 181-182
reimbursement processes, 10, 35-37, 116, 164, 181-182
reporting/record-keeping requirements, 10, 11, 37, 38, 150, 153, 159, 162, 164, 165, 182
research recommendations, 11, 187-189
snacks, 156
technical assistance for providers, 10, 13, 14, 19, 27, 37-38, 150, 151, 153, 157, 158-159, 161, 162, 163-164, 165, 166, 181
training agency staff, sponsors, and program providers, 10, 13-14, 27, 37, 133-134, 150-151, 154, 157-158, 159, 161, 162, 163, 164-165, 166, 179, 181
vegetable variety and amounts, 155-156, 158, 159, 164, 166, 178
whole grain-rich foods, 129, 130-131, 156, 157, 158, 159, 160, 161, 163, 164, 166, 179, 181
Infants and children younger than 2 years
(see also Breastfeeding and breast milk)
6 months through 1 year, 5, 61-62
cow’s milk, 49, 62, 117, 127, 140, 171
foods and nutrients to be encouraged or limited, 73
formula-fed, 5, 33, 49, 62, 65, 114, 117, 125, 142, 148, 171
fruits and vegetables, 5, 33, 49, 62, 73, 114, 117, 118-119, 120, 121, 125, 140, 142, 154, 171
meal and snack patterns, 4, 33, 111, 116, 117
meats and meat alternates, 5, 33, 48, 117, 118-119, 120, 121, 125, 140, 142, 154, 171
recommendations, 5
solid foods, 48, 114, 117, 142, 148, 171
Institute of Medicine
standards for competitive foods or meals in schools, 20-21
Intakes (see Dietary intake data;
Estimating dietary intakes;
Food intakes;
Nutrient intakes)
Iron, 33, 47, 48, 50, 55, 56, 61, 65-66, 67, 80, 98, 100, 101, 102, 106, 107, 108, 114, 125, 142, 171, 175, 176, 177
L
Linoleic acid, 67, 68, 81, 99, 100, 102, 173, 175, 177
M
Macronutrients, usual intakes, 54, 68
Magnesium, 56, 66, 67, 80, 86, 100, 102, 104, 105, 106, 107, 108, 175
Meal components
(see also specific food groups)
current requirements, 26, 31, 33
Meal patterns
age groups recommended for, 4
calculation, 110
children and adults, 4, 33-35, 116-124
Dietary Guidelines and, 12-13, 19, 35, 48, 63, 64, 70, 103, 104, 115, 116, 132, 149, 173
fruits and vegetables, 6, 7, 14, 31, 33, 34, 114, 115, 117, 118-119, 120, 121, 122, 123, 124, 140, 142, 145, 170, 173
grains/breads, 6, 7, 14, 33, 34, 114-115, 117, 118-119, 120, 121, 122, 123, 124, 140, 142, 147, 151, 157, 158, 170, 173
meats and meat alternates, 6, 7, 8, 14, 33, 34, 115, 117, 118-119, 120, 121, 122, 123, 124, 132, 140, 142, 170, 173, 174
menu writing and testing, 110
milk, 6, 7, 31, 33, 34, 115, 117, 118-119, 120, 121, 122, 123, 124, 140, 145, 171-172, 174
weekly patterns, 118-119, 121, 123
Meal Requirements for CACFP
consistency of committee criteria with recommendations, 169-181
current vs. recommended, 5, 8, 9, 14, 26, 33, 34, 41, 130-134, 138, 139, 140, 142
Dietary Guidelines alignment, 2, 3, 4, 5, 8, 10-11, 12-13, 14, 16, 17, 21, 35, 38, 53, 73, 85, 90, 91, 92, 93, 99, 100, 109, 115, 116, 132, 134, 144, 147, 149, 154, 162, 164, 170, 171, 172-173, 174, 180, 182, 183, 184-185, 188-189
evaluation of program impacts, 184-187
menu development from, 129-130
reassessment periodically, 188-189
recommendations, 5-10, 113-117
Meats and meat alternates
adults, 78, 79, 118-119, 120, 121, 123, 127, 128, 132
children ages 2 to 18 years, 63, 64, 73, 115, 118-119, 120, 121, 122, 123, 124, 127, 128, 130-131, 132, 140, 142, 144, 147, 174
cost considerations, 14, 142, 144, 145, 147, 148, 151
current requirements, 8, 9, 14, 26, 33, 34, 41, 132, 139, 140
fat intakes from, 63, 100, 173
food specifications, 5, 6, 7, 73, 115, 121, 122, 123, 124, 125, 127, 128, 130-131, 156, 161
implementation of changes, 154, 156, 158
infants, 5, 48, 117, 118-119, 120, 121, 125, 140, 142, 154, 171
meal and snack patterns, 6, 7, 8, 14, 33, 34, 115, 117, 118-119, 120, 121, 122, 123, 124, 132, 140, 142, 170, 173, 174
menu samples, 122, 124, 130-131
MyPyramid targets, 49, 63, 64, 79, 173, 174
recommended changes, 5, 8, 9, 14, 120, 121, 132, 133, 139, 140, 170
Mentoring program, 11, 164, 166
Menus
(see also Meal patterns)
alignment with Dietary Guidelines, 5, 12, 14, 85, 103, 109, 115, 172, 173, 182
and compliance monitoring, 37, 38, 162, 163
consistency of committee criteria with, 2, 12, 13-14, 90, 176, 178, 179-180
costs of components, 137, 138, 140, 142, 180
culturally and geographically appropriate, 13, 155, 159, 160, 178, 180
current regulations and, 34-35, 137
cycle menus, 160
development spreadsheets, 110
flexibility in, 13, 33, 178, 181
Meals Menu Analysis program, 173
MyPyramid and, 109
nutrient content estimates, 110, 115-116, 176
phasing in changes, 179
planning, 7, 10, 12, 13-14, 90, 92, 109, 125, 137, 150, 153, 155, 157, 159-160, 164, 165-166, 172, 179, 181
translating meal requirements into, 129-131
writing, 110
Micronutrients
(see also specific nutrients)
current vs. recommended, 9, 26
prevalence of inadequacy, 65
Milk
(see also Breastfeeding and breast milk;
Formula, infant)
adults, 33, 78, 79, 118-119, 120, 121, 123, 132
children ages 1 to 18 years, 5, 7, 13, 33, 34-35, 49, 63, 64, 73, 115, 118-119, 120, 121, 122, 123, 124, 127, 129, 130-131, 132, 140, 144, 173, 174
cost considerations, 139, 144, 145
current requirements, 9, 26, 31, 33, 34-35, 41, 140
Dietary Guidelines, 13, 18, 49, 73, 172, 185, 186
flavored, 9, 13, 127, 129, 132, 139, 172, 173
food specifications, 7, 9, 119, 127, 128, 129, 130-131, 132, 172, 173
fostering acceptance of, 178
implementation of changes, 163, 178
infants under 1 year, 49, 62, 117, 127, 140, 171
intakes, 21, 62, 63, 64, 79, 129, 174, 185
meal and snack patterns, 6, 7, 31, 33, 34, 115, 117, 118-119, 120, 121, 122, 123, 124, 140, 145, 171-172, 174
menu samples, 122, 124, 130-131
MyPyramid targets, 48, 63, 64, 79, 171-172, 173, 174
nutrient intakes, 86
recommended changes, 5, 7, 9, 115, 120, 140, 174
substitutes, 9, 127, 128, 132, 133
Monitoring compliance with CACFP, 10, 11, 12, 13, 18, 27, 37-38, 116, 153, 156, 161, 162-163, 164, 166, 181-182, 186
MyPyramid
applicable population, 19
calorie requirements estimated from, 51-52, 79, 95, 100-101
food intake evaluation, 46, 49, 53, 57, 63-65, 77-78, 178, 185
fruits and vegetables, 63, 64, 78, 79, 173, 178
grains/breads, 63, 64, 78, 79, 173, 174
and meal pattern planning 19, 49, 70, 109-110, 117, 171, 173, 174
meat and meat alternate group, 49, 63, 64, 79, 173, 174
milk, 48, 63, 64, 79, 171-172, 173, 174
nutrient intake evaluations, 100-101, 102, 103-104
solid fats and added sugars, 53, 63, 64
MyPyramid Equivalents Database, 46, 49
N
National Adult Day Services Association, 41
National Cancer Institute, 47
National Center for Health Statistics, 45, 70
National Food Service Management Institute (NFSMI), 158, 166
National Health and Nutrition Examination Survey (NHANES), 17, 21, 45, 46, 47, 51, 52, 53, 54, 56-57, 63, 67, 68, 69, 71, 72, 77-78, 80, 81, 82, 93-94, 96, 98, 99, 105, 131, 178
National Institute of Food and Agriculture, 157-158
National Institutes of Health, 19
National Nutrition Monitoring and Related Research Act of 1990, 18
National Professional Association, 164
National Research Council, 54
National School Lunch Act, 31
National School Lunch Program (NSLP), 2, 16-17, 18, 20-21, 38, 40, 50, 52, 89, 117-118, 131
Niacin, 56, 67, 80, 100, 102, 105, 106, 107, 108, 109, 175, 177
Non-nutritive sweeteners, 20
Nutrient intakes
(see also specific nutrients)
children and adolescents, 66-69
Iowa State University method, 54
low-nutrient, energy-dense foods, 21
prevalence of inadequacy, 66-67
setting targets, 96-102, 105-109
Software for Intake Distribution Estimation, 54
TMI approach, 97, 100-101, 102-103
Nutrition education, 14, 18, 37, 38, 125, 151, 158
Nutrition standards for foods in schools, 20, 21
Nutritional labels, 7, 9, 103, 115, 128, 133, 159, 179
O
Obesity
(see also Childhood obesity)
and dietary modifications, 84
prevalence, 170
Observing Protein and Energy Nutrition study, 47
Older Americans Nutrition Program, 115
Omnibus Budget Reconciliation Act of 1981, 30
Outside school hours care facility, 16, 27, 30, 32, 37
P
Personal Responsibility and Work Opportunity Reconciliation Act, 30, 35, 37
Phosphorus, 56, 65, 66, 67, 80, 100, 102, 106, 107, 108, 175, 177
Physical activity, 18, 52, 66, 70, 73, 84, 157
Phytochemicals, 78
Portion or serving sizes, 5, 6, 34, 78, 125, 132, 133, 139, 140, 141, 146, 164-165
Potassium, 12, 65, 67, 68, 81, 86, 99, 100, 102, 104, 109, 175, 177
Protein, 9, 51, 56, 65, 66, 67, 68, 80, 83, 98, 100, 102, 104, 127, 133, 175, 177
R
Recommendations
(see also Development of recommendations)
adaptability to provider venues, 13-14
children and adults, 5, 114-124, 171-176
consistency with committee criteria, 169-181
cost sensitivity, 4, 14, 147-148
current requirements compared to, 5, 130-134
and dietary guidance, 12, 115-116, 171-173, 174, 175-176
and diversity of food selection, 13
evaluation of programs, 11-12, 183-187
food specifications, 4, 5, 6-7, 124-129, 178-179
fruits and vegetables, 5, 8, 14, 73, 114, 115, 120, 121, 132, 134, 139, 140, 142, 171, 182
grains/breads, 5, 7, 8, 14, 73, 114, 115, 120, 132, 134, 139, 140, 142, 144, 171, 174, 182
implementation strategies, 10-11, 181-182
meal patterns, 4, 5, 6-7, 116-124
meal requirements, 5-10, 113-116, 169-181
meats and meat alternates, 5, 8, 9, 14, 120, 121, 132, 133, 139, 140, 170
milk, 5, 7, 9, 115, 120, 140, 174
periodic reassessment, 188-189
Recommended Dietary Allowances (RDAs), 19, 35, 54-55, 83
Recommended Nutrient Intakes, 19
Reimbursement
(see also Monitoring compliance with CACFP)
adult day care, 28, 32, 36, 143
at-risk afterschool care facility, 32, 143
center-based facilities, 15, 32, 35-36
child day care, 27, 29, 32, 36, 143
emergency shelters, 29
ineligible foods, 130
outside school hours care facility, 32
processes/methods, 10, 35-37, 116, 164, 181-182
and provider acceptance of changes, 14
qualifying meals and components, 10, 26, 31, 33-37, 41, 142
rates, 14, 27, 28, 30, 36, 37, 161, 180, 187
reporting/record-keeping requirements, 10, 11, 37, 38, 150, 153, 159, 162, 164, 165, 182
Reporting/record-keeping requirements, 10, 11, 37, 38, 150, 153, 159, 162, 164, 165, 182
Research recommendations, 11, 187-189
Riboflavin, 56, 67, 80, 100, 102, 175, 177
S
Saturated fat, 8, 35, 57, 69, 82, 99, 100, 101, 126, 132, 147, 173, 175, 176, 177, 179, 188
School Breakfast Program (SBP), 2, 16-17, 18, 20-21, 38, 40, 50, 52, 89, 117-118, 131
School foods and meals
(see also At-risk afterschool care programs;
National School Lunch Program;
School Breakfast Program)
nutrition standards for competitive foods/meals, 2, 20-21
recommended requirements for meals, 20-21
School Lunch and Breakfast Cost Study, 149-150
Shelters (see Emergency shelters)
Snacks
consistency of committee criteria with recommendations, 180-181
enhanced, 8, 10, 96, 113, 116, 122-124, 132, 139-140, 142, 143-144, 156, 180-181
recommendations, 116, 119-124, 180-181
regular, 119-122, 123, 139, 140, 142, 143-144, 156
Sodium
age group and, 105, 106-108, 125, 175, 177
current requirements, 9, 16, 132, 133
dietary guidance, 12, 13, 19, 35, 49, 99, 172
food specifications, 8, 125, 128, 129, 130, 132, 133, 138, 156, 170, 178, 179, 188
implementation challenges, 156, 157, 180
intakes, 57, 62, 67, 69, 82, 100, 102, 106-108, 109, 179
limiting/decreasing, 5, 7, 13, 14, 19, 73, 74, 85, 86, 114, 115, 129, 132, 134, 156, 157, 158, 179, 182
recommendations, 9, 114, 132, 133, 171
setting targets, 99, 100, 102, 104, 105
Solid fats and added sugars
current vs. recommended requirements, 9, 26
Dietary Guidelines, 19
energy benchmarks, 35
food specifications, 9, 126, 128, 129, 132, 138, 170, 177-178, 179
intakes, 19, 46, 53, 62, 63, 64, 65, 68, 78, 79
limiting/decreasing, 5, 7, 8, 9, 13, 14, 19, 73-74, 78, 86, 114, 115, 134, 139, 156, 157, 158, 171, 172, 173, 180, 181, 182
Special Food Service Program for Children, 29, 30, 35
Special nutritional considerations
bone health, 73
children and adolescents, 70-74
ethnic and religious considerations, 86
fluid requirements, 84
foods and nutrients to be encouraged or limited, 73-74
functional limitations, 85
physical activity level, 84
texture modifications, 85
vitamin B12, 83
Summer Food Service Program, 30
Supplemental Nutrition Program for Women, Infants, and Children (see WIC)
Survey of Income and Program Participation, 40
T
Target Median Intake (TMI) approach, 97, 100-101, 102-103
Technical assistance for providers, 10, 13, 14, 19, 27, 37-38, 150, 151, 153, 157, 158-159, 161, 162, 163-164, 165, 166, 181
Texture modifications, 85
Thiamin, 56, 67, 80, 100, 102, 175, 177
Tolerable Upper Intake Levels (ULs)
defined, 55
and development of recommendations, 105-109
nutrient intake assessment, 53-54, 56-57, 63, 69, 82
Training agency staff, sponsors, and program providers, 10, 13-14, 27, 37, 133-134, 150-151, 154, 157-158, 159, 161, 162, 163, 164-165, 166, 179, 181
Trans fat, 5, 7, 9, 13, 99, 101, 103, 114, 115, 128, 129, 133, 134, 156, 171, 172, 179
U
U.S. Department of Agriculture
(see also specific services)
Survey Foods, 46
V
Vegetable oils, 64, 79, 99, 119, 125, 127, 128, 173
Vegetables
(see also Fruits and Vegetables)
composite food group, 139
fried or starchy, 62, 65, 114, 125, 132, 158, 178
implementation of recommendations, 155-156, 158, 159, 164, 166, 178
practical considerations, 133
sodium content, 132
Vitamin A, 56, 65, 66, 67, 69, 80, 100, 102, 105, 106, 107, 108, 109, 127, 175, 177
Vitamins B6, 56, 67, 80, 86, 100, 102, 106, 107, 108, 175, 177
Vitamins B12, 56, 65, 67, 77, 80, 83, 86, 100, 102, 175, 177
Vitamins C, 56, 65, 66, 67, 80, 86, 98, 100, 102, 106, 107, 108, 175, 177
Vitamin D, 46, 65, 67, 73, 77, 82, 83-84, 86, 99, 127, 188
Vitamin E, 12, 56, 65, 66, 67, 80, 99, 100, 102, 104, 106, 107, 108, 109, 119, 173-174, 175, 176, 177
W
breastfeeding support, 20, 134
consistency of CACFP with, 20, 21, 50, 52, 98, 111, 115, 116, 127, 131, 187
dietary intakes of participants, 62, 65, 68, 69
food package standards, 20, 21, 50, 52, 126, 127
Y
Yogurt, 5, 7, 9, 63, 79, 86, 115, 117, 119, 127, 128, 130, 132, 139, 156, 172, 173
Z
Zinc, 48, 50, 56, 65, 67, 69, 80, 100, 102, 105, 106, 107, 108, 171, 175, 177