Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions

TABLE J-2 MyPyramid Food Intake Patterns

Food

Intake Pattern for the Following Calorie Level:

1,000

1,200

1,400

1,600

1,800

2,000

2,200

2,400

2,600

2,800

3,000

3,200

Fruits

1 cup

1.5 cups

2 cups

2.5 cups

Vegetables

1 cup

1.5 cups

2 cups

2.5 cups

3 cups

3.5 cups

4 cups

Dark green vegetables

1 c/wk

1.5 c/wk

2 c/wk

3 c/wk

Orange vegetables

0.5 c/wk

1 c/wk

1.5 c/wk

2 c/wk

2.5 c/wk

Legumes

0.5 c/wk

1 c/wk

2.5 c/wk

3 c/wk

3.5 c/wk

Starchy vegetables

1.5 c/wk

2.5 c/wk

3 c/wk

6 c/wk

7 c/wk

9 c/wk

Other vegetables

3.5 c/wk

4.5 c/wk

5.5 c/wk

6.5 c/wk

7 c/wk

8.5 c/wk

10 c/wk

Grains^a

3 oz eq

4 oz eq

5 oz eq

6 oz eq

7 oz eq

8 oz eq

9 oz eq

10 oz eq

Meats and beans

2 oz eq

3 oz eq

4 oz eq

5 oz eq

5.5 oz eq

6 oz eq

6.5 oz eq

7 oz eq

Milk

2 cups

3 cups

Oils

3 tsp

4 tsp

5 tsp

6 tsp

7 tsp

8 tsp

10 tsp

11 tsp

Discretionary calorie allowance

165

171

132

195

267

290

362

410

426

512

648

NOTE: c/wk = cups per week; oz eq = ounce equivalent; tsp = teaspoon.

^aGrains should include a minimum of three 1-ounce servings of whole grains, and for those with daily food intakes of greater than 1,600 calories, half of grains should be whole grains.

SOURCE: US DA, 2005b.

Table of Contents

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