TABLE B-2A Nutrient Analysis of Current and Revised Food Packages Using NDS-R,a Elements

 

Dietary Component

 

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.



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