National Academies Press: OpenBook

Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions (2008)

Chapter: Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level

« Previous: Appendix L MyPyramid Food Intake Pattern Compared with Meal Requirements for the NSLP
Suggested Citation:"Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level." Institute of Medicine. 2008. 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. doi: 10.17226/12512.
×
Page 177
Suggested Citation:"Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level." Institute of Medicine. 2008. 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. doi: 10.17226/12512.
×
Page 178
Suggested Citation:"Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level." Institute of Medicine. 2008. 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. doi: 10.17226/12512.
×
Page 179
Suggested Citation:"Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level." Institute of Medicine. 2008. 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. doi: 10.17226/12512.
×
Page 180
Suggested Citation:"Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level." Institute of Medicine. 2008. 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. doi: 10.17226/12512.
×
Page 181
Suggested Citation:"Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level." Institute of Medicine. 2008. 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. doi: 10.17226/12512.
×
Page 182

Below is the uncorrected machine-read text of this chapter, intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text of each book. Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.

Appendix M Estimation of Cost of Food for One Week’s Menu: Example for Elementary School Level Table M-1 lists an example of lunch menus for a 5-day week for an elementary school selected from the most commonly used school menus reported in the third School Nutrition and Dietary Assessment study (and compiled by Abt Associates for the committee’s use). These menus were used to determine the base food costs of a meal. 177

178 TABLE M-1 Example Estimation of Cost of Food for Menus for 5 Days at the Elementary School Level Food Cost Food Cost ($) per ($) per Number of Pound in Serving in Day of Week and Food Portion Size Reimbursable 1996– 1996– Component Food (grams) Servings 1997* 1997* Monday (245 reimbursable meals served) Milk Milk, cow’s, fluid, 1% fat 244.0 55 0.29 0.156 Milk Milk, cow’s, fluid, skim or nonfat 245.0 13 0.29 0.157 Milk Milk, chocolate, low-fat milk based 249.6 177 0.30 0.165 Fruit/vegetable Applesauce, stewed apples, with sugar 95.6 82 0.38 0.080 Fruit/vegetable Peach, cooked or canned, in light or medium syrup 94.1 21 0.59 0.122 Fruit/vegetable Orange juice, canned/bottled/carton, unsweetened 249.0 95 0.44 0.242 Fruit/vegetable Hash brown patties (school service) 54.0 245 0.43 0.051 Combination entrée Burrito with beans and cheese (school service) 150.3 63 1.13 0.374 Meat/meat alternate Pork sausage, fresh, bulk, patty or link, cooked 56.0 182 1.72 0.212 Bread/grain French toast sticks (school service) 113.4 146 1.30 0.325 Other Cheese, mozzarella, part skim (including low fat) 28.4 150 1.90 0.119 Condiments Tomato catsup 30.0 233 0.71 0.047 Toppings or spreads Pancake syrup, nfs 59.1 143 0.49 0.064 Average cost of meal served 0.947 Tuesday (244 reimbursable meals served) Milk Milk, cow’s, fluid, 1% fat 244.0 44 0.29 0.156 Milk Milk, cow’s, fluid, skim or nonfat 245.0 14 0.29 0.157 Milk Milk, chocolate, low-fat milk based 249.6 185 0.30 0.165 Fruit/vegetable Applesauce, stewed apples, with sugar 95.6 57 0.38 0.080 Fruit/vegetable Pear, cooked or canned, in light syrup 93.4 81 0.64 0.132 Fruit/vegetable Celery, raw (include celery, nfs) 24.8 106 0.40 0.022 Fruit/vegetable Carrots, raw 24.4 106 1.06 0.057

TABLE M-1 Example Estimation of Cost of Food for Menus for 5 Days at the Elementary School Level Food Cost Food Cost ($) per ($) per Number of Pound in Serving in Day of Week and Food Portion Size Reimbursable 1996– 1996– Component Food (grams) Servings 1997* 1997* Combination entrée Frankfurter or hot dog, plain, on bun 85.0 113 1.19 0.223 Combination entrée Spaghetti with tomato sauce and meatballs 271.1 78 1.22 0.729 Condiments Creamy dressing, with sour cream/buttermilk and oil 22.0 106 0.55 0.027 Condiments Tomato catsup 60.0 96 0.71 0.094 Average cost of meal served 0.644 Wednesday (247 reimbursable meals served) Milk Milk, cow’s, fluid, 1% fat 244.0 9 0.29 0.156 Milk Milk, cow’s, fluid, skim or nonfat 245.0 13 0.29 0.157 Milk Milk, chocolate, low-fat milk based 249.6 206 0.30 0.165 Fruit/vegetable Banana, raw 56.3 144 0.38 0.047 Fruit/vegetable Raisins (include cinnamon-coated raisins) 24.1 52 1.69 0.090 Fruit/vegetable Corn, yellow, cooked, from canned, fat added 63.4 167 0.39 0.054 Combination entrée Pizza sticks or dippers (school service) 109.4 130 1.53 0.369 Combination entrée Pizza with sausage, thin crust 134.7 103 1.21 0.359 Condiments Tomato sauce 91.9 142 0.32 0.065 Average cost of meal served 0.616 Thursday (246 reimbursable meals served) Milk Milk, cow’s, fluid, 1% fat 244.0 45 0.29 0.156 Milk Milk, cow’s, fluid, skim or nonfat 245.0 18 0.29 0.157 Milk Milk, chocolate, low-fat milk based 249.6 183 0.30 0.165 179 Fruit/vegetable Banana, raw 56.3 23 0.38 0.047

180 TABLE M-1 Example Estimation of Cost of Food for Menus for 5 Days at the Elementary School Level Food Cost Food Cost ($) per ($) per Number of Pound in Serving in Day of Week and Food Portion Size Reimbursable 1996– 1996– Component Food (grams) Servings 1997* 1997* Fruit/vegetable Peach, cooked or canned, in light or medium syrup 94.1 69 0.59 0.122 White potato, complete dry mix, mashed, made with Fruit/vegetable water 113.5 228 0.89 0.223 Meat/meat alternate Turkey, light and dark meat, roasted, ns as to skin 67.5 146 1.15 0.171 Meat/meat alternate Breaded beef patty (school service) 113.4 66 1.42 0.355 Bread/grain Roll, wheat or cracked wheat 56.7 206 1.01 0.126 Dessert Fruit juice bar, frozen, flavor other than orange 67.1 238 0.86 0.127 Condiments Tomato catsup 30.0 32 0.71 0.047 Toppings or spreads Gravy, poultry 29.8 228 1.97 0.129 Average cost of meal served 0.959 Friday (235 reimbursable meals served) Milk Milk, cow’s, fluid, 1% fat 244.0 47 0.29 0.156 Milk Milk, cow’s, fluid, skim or nonfat 245.0 13 0.29 0.157 Milk Milk, chocolate, low-fat-milk based 249.6 176 0.30 0.165 Fruit/vegetable Peach, cooked or canned, in light or medium syrup 94.1 21 0.59 0.122 Fruit/vegetable Pineapple, cooked or canned, juice pack 93.4 92 0.58 0.119 Fruit/vegetable Tater tots (school service) 64.0 178 0.43 0.061 Combination entrée Pizza, cheese, thin crust (school service) 134.7 162 1.21 0.359 Beef barbecue sandwich or sloppy joe, on bun with Combination entrée beef crumble 156.7 65 3.52 1.216 Bread, sweet potato with vegetable oil, nfs (include oil, Bread/grain nfs) 28.4 167 0.84 0.053 Condiments Tomato catsup 30.0 192 0.71 0.047 Average cost of meal served 0.927

TABLE M-1 Example Estimation of Cost of Food for Menus for 5 Days at the Elementary School Level Food Cost Food Cost ($) per ($) per Number of Pound in Serving in Day of Week and Food Portion Size Reimbursable 1996– 1996– Component Food (grams) Servings 1997* 1997* Weekly means (1996–1997 dollars) Unweighted Weighted 0.818 July 1996 adjusted to 2006 (July) by CPI (FAFH)** 1.069 July 1996 adjusted to 2008 (July) by CPI (FAFH)** 1.158 NOTE: CPI = Consumer Price Index; FAFH = food away from home. SOURCES: * = USDA, 1998b; ** = U.S. Bureau of Labor Statistics, 2008. 181

Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions Get This Book
×
Buy Paperback | $59.00 Buy Ebook | $47.99
MyNAP members save 10% online.
Login or Register to save!
Download Free PDF

The National School Breakfast Program feeds 10 million children each day, and the National School Lunch Program feeds more than 30 million students. Yet the national nutrition standards and meal requirements for these meals were created more than a decade ago, making them out of step with recent guidance about children's diets. With so many children receiving as much as 50 percent of their daily caloric intake from school meals, it is vital for schools to provide nutritious food alongside the best possible education for the success of their students. At the request of U.S. Department of Agriculture (USDA), the Institute of Medicine assembled a committee to recommend updates and revisions to the school lunch and breakfast programs. The first part of the committee's work is reflected in the December 2008 IOM report Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Phase II of the report is expected in Fall 2009. This first report provides information about the committee's approach as it reviews the school lunch and breakfast programs. In the report's second part, the committee will share its findings and recommendations to bring these meals more in line with today's dietary guidelines. The committee welcomes public comments about its intended approach. An open forum will be held January 28, 2009 in Washington, DC to receive input from the public. Please go to http://www.iom.edu/fnb/schoolmeals for details or email FNBSchoolMeals@nas.edu with any input.

  1. ×

    Welcome to OpenBook!

    You're looking at OpenBook, NAP.edu's online reading room since 1999. Based on feedback from you, our users, we've made some improvements that make it easier than ever to read thousands of publications on our website.

    Do you want to take a quick tour of the OpenBook's features?

    No Thanks Take a Tour »
  2. ×

    Show this book's table of contents, where you can jump to any chapter by name.

    « Back Next »
  3. ×

    ...or use these buttons to go back to the previous chapter or skip to the next one.

    « Back Next »
  4. ×

    Jump up to the previous page or down to the next one. Also, you can type in a page number and press Enter to go directly to that page in the book.

    « Back Next »
  5. ×

    To search the entire text of this book, type in your search term here and press Enter.

    « Back Next »
  6. ×

    Share a link to this book page on your preferred social network or via email.

    « Back Next »
  7. ×

    View our suggested citation for this chapter.

    « Back Next »
  8. ×

    Ready to take your reading offline? Click here to buy this book in print or download it as a free PDF, if available.

    « Back Next »
Stay Connected!