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PAPERBACK price:$43.25 add to cart Rights & Permissions Free PDF Access Sign in to download PDF book and chapters Free Resources PDF SUMMARY Display this book on your site! Related Titles School Meals:Building Blocks for Healthy Children Child and Adult Care Food Program:Aligning Dietary Guidance for All Other Related Titles Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions (2008) Food and Nutrition Board (FNB) Citation Manager Export the bibliographic data for this book in your chosen format Web Search Builder Use this book's key terms to search within this book, across our collection, or across the Web. Skim This Chapter Skim this chapter and use this chapter's key terms to search within this book. Reference Finder Paste in your own text to find books that relate to your topic. Citation Manager . "Appendix G Current Standards for Food-Based Menu Planning Approach." Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Washington, DC: The National Academies Press, 2008. Please select a format: Page 153   E-mail Share on facebook Facebook Share on delicious Delicious Share on stumbleupon Stumble Share on twitter Twitter More Sharing ServicesMore The following HTML text is provided to enhance online readability. Many aspects of typography translate only awkwardly to HTML. Please use the page image as the authoritative form to ensure accuracy. Appendix G Current Standards for Food-Based Menu Planning Approach The following tables include the food components and the amounts for the food-based menu planning approaches for lunch and breakfast as offered and as served. Page 153 Front Matter (R1-R10) Summary (1-14) 1 Introduction (15-34) 2 The Nutrition Standards and Meal Requirements: Description and Topics Relevant to Their Revision (35-54) 3 Working Principles and Criteria for the Committee's Approach to Proposing Revisions (55-60) 4 Food and Nutrient Needs of Schoolchildren (61-88) 5 Proposed Planning Model for Establishing Nutrition Standards for School Meals (89-104) 6 Proposed Phase II Analyses: Sensitivity Analysis, Cost Implications, and Market Effects (105-114) 7 References (115-124) Appendix A Acronyms, Abbreviations, and Glossary (125-130) Appendix B A Selection of Laws and Regulations Governing the National School Lunch Program and School Breakfast Program (131-134) Appendix C Comparison of 1995 and 2005 Dietary Guidelines for Americans (135-138) Appendix D July 2008 Workshop Agenda (139-142) Appendix E Critical Issues for Consideration by the Committee (143-148) Appendix F Selected Evaluations of School Meal Programs (149-152) Appendix G Current Standards for Food-Based Menu Planning Approach (153-158) Appendix H Current Standards for Nutrient-Based Menu Planning Approach (159-160) Appendix I Data Sources and Study Methodology: SNDA-III and 2008 Diet Quality Report (161-164) Appendix J MyPyramid Calorie Levels and Food Intake Patterns (165-166) Appendix K Dietary Reference Intakes for Individuals Ages 4 Through 18 Years, Including Those Who Are Pregnant or Lactating (167-174) Appendix L MyPyramid Food Intake Pattern Compared with Meal Requirements for the NSLP (175-176) Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level (177-182)

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OCR for page 153
Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions Appendix G Current Standards for Food-Based Menu Planning Approach The following tables include the food components and the amounts for the food-based menu planning approaches for lunch and breakfast as offered and as served.

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Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions TABLE G-1 Reimbursable Lunch: Standards for Food Components as Offered as Served As Offered As Served One fluid milk One meat/meat alternate Two vegetable/fruit One grain/bread Senior high school level: students must select three of the five items Grades below senior high school levela: students must select either three or four of the five items (Total= five items) aOffer versus serve is optional below the senior high school level. SOURCE: USDA, 2007b. TABLE G-2 Reimbursable Lunch: Standards for Amounts of Food Items for Age-Grade Groups Food Component or food item Traditional Approach Optional, Grades 7–12 Enhanced Approach Optional, Grades K–3 Minimum Requirements Minimum Requirements Preschool Grades K–3 Grades 4–12a Preschool Grades K–6 Grades 7–12 Fluid milk (as a beverage) 6 fluid oz 8 fluid oz 8 fluid oz 8 fluid oz 6 fluid oz 8 fluid oz 8 fluid oz 8 fluid oz Meat/meat alternate                 Lean meat, poultry, or fish 1½ oz 1½ oz 2 oz 3 oz 1½ oz 2 oz 2 oz 1½ oz Alternate Protein Productsb 1½ oz 1½ oz 2 oz 3 oz 1½ oz 2 oz 2 oz 1½ oz Cheese 1½ oz 1½ oz 2 oz 3 oz 1½ oz 2 oz 2 oz 1½ oz Large egg ¾ ¾ 1 1½ ¾ 1 1 ¾ Cooked dry beans or peas ⅜ cup ⅜ cup ½ cup ¾ cup ⅜ cup ½ cup ½ cup ⅜ cup Peanut butter, other nuts, or seed butters 3 tbsp 3 tbsp 4 tbsp 6 tbsp 3 tbsp 4 tbsp 4 tbsp 3 tbsp Yogurt, plain or flavored, unsweetened or sweetened 6 oz or ¾ cup 6 oz or ¾ cup 8 oz or 1 cup 12 oz or 1 ½ cups 6 oz or ¾ cup 8 oz or 1 cup 8 oz or 1 cup 6 oz or ¾ cup

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Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions Food component or food item Traditional Optional, Grades 7–12 Enhanced Optional, Grades K–3 Minimum Requirements Minimum Requirements Preschool Grades K–3 Grades 4–12a Preschool Grades K–6 Grades 7–12 Peanuts, soy nuts, tree nuts, or seedsc,d ¾ oz ¾ oz 1 oz 1½ oz ¾ oz 1 oz 1 oz ¾ oz Vegetable/fruit ½ cup ½ cup ¾ cup ¾ cup ½ cup ¾ cupe 1 cup ¾ cup Grain/breadf 8 servings per week 8 servings per week 8 servings per week 10 servings per week 8 servings per week 12 servings per week 15 servings per week 10 servings per week NOTE: K = kindergarten; oz = ounce; tbsp = tablespoon. aThe school food authority or school always has the option of serving the grades 4–12 age-grade groups for all students in the school district or school under the traditional food-based approach for lunch. bExamples of Alternate Protein Products include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. cAs listed in the program guidance or an equivalent quantity of any combination of the meats/meat alternates listed above. dMay be used to meet no more than 50 percent of the requirement. (1 ounce of nuts or seeds = 1 ounce of cooked lean meat, poultry, or fish.) eAlso required to have an extra 1/2 cup over a week. For the purpose of this table, a week equals 5 days. fMust be enriched with whole grain. Minimum of one serving per day. A serving is a slice of bread or an equivalent serving of biscuits, rolls, etc. , or 1/2 cup of cooked rice, macaroni, noodles, other pasta products, or cereal grains. SOURCE: Derived from USDA, 2000b, with additional information from USDA, 2007b.

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Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions TABLE G-3 Reimbursable Breakfast: Standards for Food Components as Offered and as Serveda As Offered As Served One fluid milk One vegetable/fruit Two meat/meat alternate; two grain/bread; or one meat/meat alternate and one grain/bread Students may decline a maximum of one of the four items (Total=four items) aOffer versus serve for breakfast is optional at all grade levels. SOURCE: USDA, 2007b. TABLE G-4 Reimbursable Breakfast: Standards for Amounts of Food Items for Age-Grade Groups Food Component or Food item Traditional Approach Enhanced Approach Minimum Requirements Minimum Requirements Optional, Grades 7–12 Preschool Grades K–12 Preschool Grades K–12 Fluid milk (as a beverage, on cereal, or both) 6 fluid oz 8 fluid oz 6 fluid oz 8 fluid oz 8 fluid oz Meat/meat alternate           Lean meat, poultry, or fish ½ oz 1 oz ½ oz 1 oz 1 oz Alternate Protein Productsa ½ oz 1 oz ½ oz 1 oz 1 oz Cheese ½ oz 1 oz ½ oz 1 oz 1 oz Large egg ½ ½ ½ ½ ½ Cooked dry beans or peas 2 tbsp 4 tbsp 2 tbsp 4 tbsp 4 tbsp Peanut butter, other nut, or seed butters 1 tbsp 2 tbsp 1 tbsp 2 tbsp 2 tbsp Yogurt, plain or flavored, unsweetenedor sweetened 2 oz or ¼ cup 4 oz or ½ cup 2 oz or ¼ cup 4 oz or ½ cup 4 oz or ½ cup Peanuts, soy nuts, tree nuts, or seedsb ½ oz 1 oz ½ oz 1 oz 1 oz

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Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions Food Component or Food Item Traditional Enhanced Optional Grades 7–12 Minimum Requirements Minimum Requirements Preschool Grades K–12 Preschool Grades K–12 Vegetable/fruit ½ cup ½ cup ½ cup ½ cup ½ cup Grain/bread           Whole-grain or enriched bread ½ slice 1 slice ½ slice 1 slice 1 slice Whole-grain or enriched biscuit, roll, muffin, etc. ½ serving 1 serving ½ serving 1 serving 1 serving Whole-grain, enriched, or fortified cereal ⅓ cup or ½oz ¾ cup or 1 oz ⅓ cup or ½ oz ¾ cup or 1 oz ¾ cup or 1 ozc NOTE: K = kindergarten; oz = ounce; tbsp= tablespoon. aExamples of Alternate Protein Products include soy flours, soy concentrates, soy isolates, whey protein concent rate, whey protein isolates, and casein. bNo more than 1 ounce of nuts and/or seeds may be served in any one breakfast. cPlus one additional serving of any of the grains/breads listed above. SOURCE: Derived from USDA, 2008f, with additional information from USDA, 2007b.

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