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OCR for page 175
Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions Appendix L MyPyramid Food Intake Pattern Compared with Meal Requirements for the NSLP This appendix presents a table comparing the amounts of food specified by the MyPyramid food intake pattern with the current school meal requirements for a school lunch. The committee divided the total daily MyPyramid amounts for selected calorie levels by 3 since, by law, school lunch must provide one-third of a day’s intake of calories and nutrients.
OCR for page 176
Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions TABLE L-1 Lunch Pattern Based on 2,400-Calorie MyPyramid Food Intake Pattern Compared with Meal Requirements for the National School Lunch Program MyPyramid Food Group MyPyramid Pattern Divided by 3a NSLP Traditional Food-Based Menu Plan NSLP Enhanced Food-Based Menu Plan Minimum Requirement Minimum Requirement as a % of One-Third of the MyPyramid Pattern Minimum Requirement Minimum Requirement as a % of One-Third of the MyPyramid Pattern Total fruit (c/meal) ⅔ c N/S NA N/S NA Total veg (c/meal) 1 c N/S NA N/S NA Total fruit/veg (c/meal) 1 ⅔ c ¾ c 45% 1 c 60% Dark green veg (c/wk) 1 c N/S NA N/S NA Orange veg (c/wk) ⅔c N/S NA N/S NA Legumes (c/wk) 1 c N/S NA N/S NA Starchy veg (c/wk) 2 c N/S NA N/S NA Other veg (c/wk) 2 ⅓ c N/S NA N/S NA Total grain (oz eq/meal) 2 ⅔ c 1.6 60% 3 112% Whole grains (oz eq/meal) 1.3 oz N/S NA N/S NA Total milk group (c/meal) 1 c 1 c 100% 1 c 100% Total meat and bean (oz eq/meal) 2.17 oz 3 oz 138% 2 oz 92% Oils (tsp/meal) 2 ⅓ tsp N/S NA N/S NA Discretionary calorieb allowance (calories/meal) 121 calories N/S NA N/S NA NOTE: c = c; eq = equivalent; NA = not applicable; N/S = not specified; NSLP = National School Lunch Program; oz = ounce; tsp = teaspoon; veg = vegetable. aDaily recommendations have been divided by 3 for comparison of the values with the current NSLP guidelines for a school lunch (which should provide one-third of a day’s intake of calories and nutrients). bDiscretionary calories are the calories remaining after the consumption of the calories needed to meet recommended nutrient intakes. These can be used to select foods with higher fat or sugar contents. SOURCE: Derived from USDA, 2000b, 2005.