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School Meals:

Building Blocks for Healthy Children

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Status: Prepublication Available

Size: 388 pages, 6 x 9

Publication Year:2009


 
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ISBN-10: 0-309-14624-0
ISBN-13: 978-0-309-14624-1
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ISBN-10: 0-309-14436-1
ISBN-13: 978-0-309-14436-0
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Dietary Reference Intakes

Authors:
Virginia A. Stallings, Carol West Suitor, and Christine L. Taylor, Editors; Committee on Nutrition Standards for National School Lunch and Breakfast Programs; Institute of Medicine
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Description:

Ensuring that the foods provided to children in schools are consistent with current dietary recommendations is an important national focus. Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put ...
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Table of Contents
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Front Matter i-xiv  
Summary 1-18 (skim)
1 Introduction and Background 19-30 (skim)
2 Foundation for Revising Nutrition Standards and Meal Requirements 31-44 (skim)
3 Schoolchildren's Food and Nutrient Intakes and Related Health Concerns 45-64 (skim)
4 Process for Developing the Nutrient Targets 65-86 (skim)
5 Process for Developing the Nutrient Targets 87-100 (skim)
6 Iterations–Achieving the Best Balance of Nutrition, Student Acceptance, Practicality and Cost 101-106 (skim)
7 Recommendations for Nutrient Targets and Meal Requirements for School Meals 107-124 (skim)
8 Food Cost Implications and Market Effects 125-148 (skim)
9 Projected Impact of the Recommended Nutrient Targets and Meal Requirements 149-168 (skim)
10 Implementation, Evaluation, and Research 169-192 (skim)
11 References 193-204 (skim)
Appendix A Acronyms, Abbreviations, and Glossary 205-210 (skim)
Appendix B Biographical Sketches of Committee Members 211-216 (skim)
Appendix C Critical Issues for Consideration by the Committee on Nutrition Standards for National School Lunch and Breakfast Programs, as Submitted by the U.S. Department of Agriculture 217-222 (skim)
Appendix D January 2009 Workshop Agenda and Summary of Public Comments 223-232 (skim)
Appendix E Current Standards for the Current Food- and Nutrient-Based Menu Planning Approaches 233-236 (skim)
Appendix F Data Used to Calculate Estimated Energy Requirements 237-240 (skim)
Appendix G Data Tables Containing Examples of New SNDA-III Analyses 241-246 (skim)
Appendix H Estimated Average Requirements Compared to Reported Usual Intakes 247-254 (skim)
Appendix I Target Median Intake (TMI) Tables 255-258 (skim)
Appendix J Use of MyPyramid Food Groups,Recommendations, and the MyPyramid Spreadsheet 259-274 (skim)
Appendix K Use of the School Meals Menu Analysis Program 275-278 (skim)
Appendix L Baseline Menus 279-300 (skim)
Appendix M Evidence Considered Related to the Definition for Whole Grain-Rich Foods 301-302 (skim)
Appendix N Comparison of Recommended Nutrient Targets to Other Existing Nutrition Standards for School-Aged Children 303-308 (skim)
Appendix O Sample Menus 309-334 (skim)
Appendix P Regulations Related to the Sodium Content of Foods Labeled "Healthy" 335-336 (skim)
Appendix Q Comparison of Dietary Guidelines for Americans with Recommended Meal Requirements 337-341 (skim)

Description

Ensuring that the foods provided to children in schools are consistent with current dietary recommendations is an important national focus. Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put in place to ensure that all meals offered would be high in nutritional quality.

School Meals: Building Blocks For Healthy Children reviews and provides recommendations to update the nutrition standard and the meal requirements for the National School Lunch Program and School Breakfast Program. The recommendations reflect new developments in nutrition science, increase the availability of key food groups in the school meal programs, and allow these programs to better meet the nutritional needs of children, foster healthy eating habits, and safeguard children's health.

School Meals sets standards for menu planning that focus on food groups, calories, saturated fat, and sodium and that incorporate Dietary Guidelines for Americans and the Dietary Reference Intakes. This book will be used as a guide for school food authorities, food producers, policy leaders, state/local government and parents.

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Prepublication - What is it?

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