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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.



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