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Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
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APPENDIX A
Acronyms and Glossary

ORGANIZATIONS, PROGRAMS, STUDIES

AAP American Academy of Pediatrics

ABA American Beverage Association

AHA American Heart Association

AMA American Medical Association

ASFSA American School Food Service Association

CACFP Child and Adult Care Food Program

CDC Center for Disease Control and Prevention, U.S. Department of Health and Human Services

CFR Code of Federal Regulations

CFSAN Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration

CNP Child Nutrition Programs, U.S. Department of Agriculture

CSFII Continuing Survey of Food Intakes by Individuals

CSHP Coordinated School Health Program

CSPI Center for Science in the Public Interest

DASH Division of Adolescent and School Health, Center for Disease Control and Prevention, U.S. Department of Health and Human Services

DGA (or DG) Dietary Guidelines for Americans

DHHS Department of Health and Human Services

FAO Food and Agriculture Organization

Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×

FDA Food and Drug Administration

FNB Food and Nutrition Board, Institute of Medicine

FNS Food and Nutrition Service, U.S. Department of Agriculture

GAO Government Accountability Office

HPTS Health Policy Tracking Service

IDFA International Dairy Foods Association

IOM Institute of Medicine, The National Academies

LEAF Linking Education, Activity, and Food Evaluation Report

NANA National Alliance for Nutrition and Activity

NAS National Academy of Sciences, The National Academies

NASBE National Association of State Boards of Education

NASPE National Association for Sport and Physical Education

NCI National Cancer Institute

NCLB No Child Left Behind

NDL Nutrient Data Laboratory, U.S. Department of Agriculture

NDS-R Nutrient Data System for Research

NFCS Nationwide Food Consumption Survey

NHANES National Health and Nutrition Examination Survey

NIH National Institutes of Health, U.S. Department of Health and Human Services

NSBA National School Boards Association

NSDA National Soft Drink Association

NSLP National School Lunch Program

PCRM Physicians Committee for Responsible Medicine

RWJ Robert Wood Johnson Foundation

SBP School Breakfast Program

SFA School Food Authority

SHHPS School Health Policies and Programs

SNA School Nutrition Association

SNDA-1 School Nutrition Dietary Assessment

SNE Society for Nutrition Education

SR-17 Standard Reference 17, Nutrient Data Laboratory, U.S. Department of Agriculture

SR-18 Standard Reference 18, Nutrient Data Laboratory, U.S. Department of Agriculture

USDA U.S. Department of Agriculture

WHO World Health Organization

WIC Special Supplemental Nutrition Program for Women, Infants, and Children

Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×

TERMS

AI Adequate intake

BMI Body mass index

c Cup or cups

CVD Cardiovascular disease

d Day or days

DRI Dietary Reference Intakes

EAR Estimated Average Requirement

EER Estimated Energy Requirement

fl oz Fluid ounce or fluid ounces

FMNV Foods of Minimal Nutritional Value

FY Fiscal year

g Gram or grams

hr Hour or hours

kcal Kilocalorie or kilocalories

kg Kilogram or kilograms

L Liter or liters

lb Pound or pounds

LD Licensed Dietitian

LDL Low-density lipoprotein or lipoproteins

mg Milligram or milligrams

mL Milliliter or milliliters

mo Month or months

n Sample size

N/A Not applicable

ND Not determined

oz Ounce or ounces

oz equiv Ounce-equivalent

PA Physical activity

PAL Physical activity level

qt Quart or quarts

RD Registered Dietitian

RDA Recommended Dietary Allowances

SFA School Food Authority

T2D Type 2 Diabetes

tsp Teaspoon or teaspoons

yr year

Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×

GLOSSARY

Alkaloid compounds—Naturally occurring nitrogenous compound, usually of plant origin. Insoluble in water but soluble in organic solvents and can precipitate proteins.

Aspartame—A low calorie nonnutritive sweetener made of aspartic acid and phenylalanine. It should not be consumed by individuals with phenylketonuria, and is unsuitable for cooking because its flavor is changed when heated.

Atherosclerosis—A form of arteriosclerosis in which atheromas (a mass or plaque of degenerated thickened arterial intima) containing cholesterol, lipid material, and lipophages are formed within the intima and inner media of large and medium-sized arteries.

Beta-carotene—A yellow-orange pigment found in fruits and vegetables; it is the most common precursor of vitamin A. The daily human requirement for vitamin A can be met by dietary intake of beta carotene.

Body mass index—BMI is an indirect measure of body fat calculated as the ratio of a person’s body weight in kilograms to the square of a person’s height in meters.

Caffeine—A plant-derived alkaloid compound (methylxanthine) that has central nervous system stimulating activity. The primary food and beverage sources are coffee, tea, kola nuts, and chocolate.

California LEAF Study—A pilot study on the effects of competitive food and beverage restriction implementation in California school districts conducted by the Center for Weight and Health at the University of California at Berkeley.

Calorie—A kilocalorie is defined as the amount of heat required to change the temperature of one gram of water from 14.5 degrees Celsius to 15.5 degrees Celsius. In this report, calorie is used synonymously with kilocalorie as a unit of measure for energy obtained from food and beverages.

Child Nutrition Programs (CNP)—U.S. Department of Agriculture. Includes the National School Lunch Program (NSLP), School Breakfast Program (SBP), Child and Adult Care Food Program (CACFP) School Food Service Program (SFSP), and Special Milk Program (SMP).

Cholesterol—A monatomic alcohol found in animal fats and oils, bile, blood, brain tissue, milk, egg yolk, myelin sheaths of nerve fibers, liver, kidneys, and adrenal glands.

Competitive Foods—Foods and beverages offered at schools other than meals and snacks served through the federally reimbursed school lunch, breakfast, and after-school snack programs. Competitive food and beverage items may be sold or offered through à la carte lines, snack

Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×

bars, student stores, vending machines, or school activities such as special fund-raisers, achievement rewards, classroom parties, school celebrations, classroom snacks, and school meetings, but do not include brown bag lunches.

Cyclamate—A salt of cyclamic acid that is used as a nonnutritive sweetener. It is about 30 times as sweet as sugar.

Dental caries—A destructive process causing decalcification of the tooth enamel and leading to continued destruction of enamel and dentin, and cavitation of the tooth.

Dietary Guidelines for Americans—A federal summary of the latest dietary guidance for the public, based on current scientific evidence and medical knowledge, issued by the U.S. Department of Health and Human Services and U.S. Department of Agriculture, and revised every 5 years.

Dietary Reference Intakes—A set of four, distinct nutrient-based reference values that replace the former Recommended Dietary Allowances in the United States. They include Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, and Tolerable Upper Level Intakes.

Diuresis—The secretion and passage of large amounts of urine. Diuresis occurs as a complication of metabolic disorders such as diabetes mellitus, diabetes insipidus, and hypercalcemia, among others.

Epinephrine—A hormone secreted by the adrenal medulla, and released predominant in response to hypoglycemia. It is a potent stimulator of the sympathetic nervous system, being a powerful vasopressor, increasing blood pressure, and stimulating the heart muscle.

Federally Reimbursable School Nutrition Programs—The National School Lunch and Breakfast Programs, as well as summer and after-school programs.

Foods of minimal nutritional value—Foods prohibited by federal regulation for sale in school food service areas during meal periods.

Healthy weight—In children and youth, a level of body fat where comorbidities are not observed. In adults, a BMI between 18.5 and 24.9 kg/m2.

Hydrogenated oils—Oils in which molecular hydrogen has been added to double bonds in the unsaturated fatty acids of the glycerides. Oils are changed to solid fats.

Hypercholesterolemia—An excess of cholesterol in the blood.

Hypertension—Persistently high arterial blood pressure.

Methylxanthine—A group of naturally occurring agents present in caffeine, theophylline, and theobromine. They act on the central nervous system, stimulate the myocardium, relax smooth muscle, and promote diuresis.

Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×

Monosodium glutamate (MSG)—Chemical used to enhance flavor in foods, can cause headaches, a burning sensation, facial pressure, and chest pain when consumed in large quantities.

Nonnutritive sweetener—Nonnutritive sweeteners include aspartame, sucralose, acesulfame-K, neotame, sugar alcohols, and saccharin. These sweeteners provide a sweet taste without providing additional calories (or an insignificant amount of calories, as is the case for aspartame and sugar alcohols).

Norepinephrine—Secreted by neurons, acts as a transmitter substance of the peripheral sympathetic nerve endings and probably of certain synapses in the central nervous system.

Obesity—In this report, obesity in children and adolescents refers to the age- and sex-specific body mass index (BMI) that is equal to or greater than the 95th percentile of the BMI charts of the Centers for Disease Control and Prevention (CDC). “At risk for obesity” in children and adolescents is defined as a BMI for age and sex that is between the 85th and 95th percentiles of the CDC BMI curves. In most children, a BMI level at or above the 95th percentile indicates elevated body fat and reflects the presence or risk of related chronic disease.

Osteoporosis—Bone disorder characterized by abnormal porosity as a result of diminution in the absolute amount of bone.

Phenylalanine—An essential amino acid; it is one of the two linked amino acids in the sugar substitute Aspartame. The genetically determined inability to dispose of excess phenylalanine is known as phenylketonuria or PKU.

Phenylketonuria (PKU)—A congenital, autosomal recessive disease marked by failure to metabolize the amino acid phenylalanine to tyrosine. It results in severe neurological deficits in infancy if it is unrecognized or left untreated.

Phytochemical—Any of the hundreds of natural chemicals present in plants. Many have nutritional value; others are protective (e.g., antioxidants) or cause cell damage (e.g., free radicals).

Saccharin—a sweet, white, powdered, synthetic product derived from coal tar, 300 to 500 times sweeter than sugar, used as a nonnutritive sweetener.

Sodium benzoate—A white, odorless, granular or crystalline powder, used as an antifungal agent.

Sodium bicarbonate—Used as a gastric and systemic antacid.

Sodium phosphate—A chemical that is used as a cathartic.

Stroke—A condition with sudden onset due to acute vascular lesions of the brain.

Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×

Theobromine—A white powder obtained from Theobroma cacao, the plant from which chocolate is obtained. It dilates blood vessels in the heart and peripherally. It is used as a mild stimulant and as a diuretic.

Theophylline—An alkaloid caffeine-related substance found in tea or produced synthetically, used as a smooth muscle relaxant, myocardial stimulant, and diuretic.

Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×

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Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 171
Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 172
Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 173
Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 174
Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 175
Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 176
Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 177
Suggested Citation:"Appendix A Acronyms and Glossary." Institute of Medicine. 2007. Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth. Washington, DC: The National Academies Press. doi: 10.17226/11899.
×
Page 178
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Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars.

Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as “competitive foods” because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents.

Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

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