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School Meals: Building Blocks for Healthy Children (2010)

Chapter: Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet

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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

Appendix H
Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet

This appendix contains a list of the foods belonging to food groups and subgroups used for the MenuDevelopment (MyPyramid) spreadsheet analyses and the recommended Meal Requirements (as adapted from the MyPyramid Food Groups), a description of the method used to design and use the MyPyramid spreadsheet to test food patterns for the Meal Requirements as offered, the initial breakfast and lunch patterns based on the MyPyramid recommended amounts of food groups, and tables containing the nutrient effects of as selected options of the nutrient content of meals, as compared to the Nutrient Targets.

LIST OF TABLES AND BOX

  • Table H-1 Foods Belonging to the Food Groups and Food Subgroups Identified in the Standards for Menu Planning

  • Table H-2 Nutrient Profiles used in the MenuDevelopment Spreadsheet

    1. Calories and Macronutrients

    2. Vitamins

    3. Minerals

  • Box H-1 Method Used to Design and Test Food Patterns for the Meal Requirements As Offered

  • Table H-3 Initial Breakfast and Lunch Patterns Based on MyPyramid Recommended Amounts of Food Groups

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
  • Table H-4 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Breakfasts As Selected by Students

  • Table H-5 The Effects on 5-Day Nutrient Content of Options for Standards for High School Breakfasts As Selected by Students

  • Table H-6 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Lunches As Selected by Students

  • Table H-7 The Effects on 5-Day Nutrient Content of Options for Standards for High School Lunches As Selected by Students

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE H-1 Foods Belonging to the Food Groups and Food Subgroups Identified in the Standards for Menu Planning

Food Groupa/Subgroup

Foods

Fruit Group

Apples, apricots, avocado, bananas, blueberries, cantaloupe, cherries, fruit cocktail, grapefruit, grapes, honeydew, kiwi fruit, lemons, limes, mangoes, nectarines, oranges, papaya, peaches, pears, pineapple, plums, prunes, raisins, raspberries, strawberries, tangerines, watermelon

100% Fruit juice

Apple, grape, grapefruit, orange

Vegetable Group

 

Dark green vegetables

Bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, watercress

Orange vegetables

Acorn squash, butternut squash, carrots, hubbard squash, pumpkin, sweet potatoes

Legumes

Black beans, black-eyed peas, garbanzo beans (chickpeas), green peas, kidney beans, lentils, lima beans (dried or fresh, frozen, or canned), navy beans, pinto beans, soy beans, split peas, tofu (bean curd made from soybeans), white beans

Green peas and fresh, frozen, or canned (not dried) lima beans are considered part of this group as well as part of the starchy vegetable group, but should be counted in one group only. (See comment under meat and meat alternates group about counting legumes in the legumes subgroup or the meat and meat alternates group.)

Starchy vegetables

Corn, green peas, lima beans, potatoes

Other vegetables

Artichokes, asparagus, bean sprouts (cooked or canned only), beets, brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green or red peppers, iceberg (head) lettuce, mushrooms, okra, onions, parsnips, tomato juice, tomatoes, turnips, vegetable juice, wax beans, zucchini

Grain groupb

 

Whole grains

Amaranth, brown rice, buckwheat, bulgur (cracked wheat), millet, muesli, oatmeal, popcorn, quinoa, sorghum, triticale, whole grain barley, whole grain cornmeal, whole rye, whole wheat bread, whole wheat cereal flakes, whole wheat crackers, whole wheat pasta, whole wheat sandwich buns and rolls, wild rice

Refined grains

Corn flakes cereal, corn tortillas,* cornbread,*couscous,* crackers,* flour tortillas,* grits, macaroni,* noodles,* pitas,* spaghetti,* white bread, white rice, white sandwich buns and rolls

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

Food Groupa/Subgroup

Foods

Meat and Meat Alternates Group

 

Meatc and Poultry

Beef, bison, chicken, duck, goose, ground chicken and turkey, ham, lamb, luncheon meats, pork, rabbit, turkey, veal

Fish and Shellfish

Anchovies, catfish, clams, cod, crab, crayfish, flounder, haddock, halibut, herring, lobster, mackerel, mussels, octopus, pollock, porgy, salmon, sardines, scallops, sea bass, shrimp, snapper, squid (calamari), swordfish, trout, tuna

Eggs

Chicken eggs, duck eggs

Dry beans and peas

Black beans, black-eyed peas, falafel, garbanzo beans (chickpeas), kidney beans, lentils, lima beans, navy beans, pinto beans, soy beans, split peas, tofu (bean curd made from soybeans), white beans

Dry beans and peas and soybean products are considered part of this group as well as legumes in the vegetable group but should be counted in only one group.

Nuts and seeds

Almonds, cashews, hazelnuts (filberts), mixed nuts, peanut butter, peanuts, pecans, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, walnuts

Meat Alternates

Fat-free yogurt, low-fat cheese,d low-fat yogurt, tempeh, texturized vegetable protein (TVP), veggie burgers

Fluid Milk

Fat-free (skim), low-fat (1% milk fat or less)

NOTES:

*Most of these products are made from refined grains. Refer to Box 7-1 in Chapter 7 to determine whether any of these foods qualify as a whole grain-rich food.

aQuantity equivalents for each food group are:

• Fruit and vegetables—The following each count as 1 cup (2 servings) of fruits or vegetables: 1 cup cut-up raw or cooked fruit or vegetable, 1 cup fruit or vegetable juice, 2 cups leafy salad greens.

• Grains—The following count as 1 ounce-equivalent (1 serving) of grains: ½ cup cooked rice, pasta, or cooked cereal; 1 ounce dry pasta or rice; 1 slice bread; 1 small muffin (1 oz); 1 cup ready-to-eat cereal flakes.

• Meat/Meat alternates—The following each count as 1 ounce-equivalent: 1 ounce lean meat, poultry, or fish; 1 egg; ¼ cup cooked dry beans or tofu; 1 tablespoon peanut butter; ½ ounce nuts of seeds; 1 ounce cheese; 4 ounces yogurt.

• Fluid milk—1 cup.

bSome grain products contain significant amounts of bran. Bran provides fiber, which is important for health. However, products with added bran or bran alone (e.g., oat bran) are not necessarily whole grain products.

cAlthough meats that are preserved by smoking, curing, or salting, or by the addition of preservatives are sometimes lean, they usually are very high in sodium. Because of their sodium content and because the consumption of such processed meats, especially processed red meats, has been linked with an increased risk of colorectal cancer in adults (WCRF/AICR, 2007), less frequent use of even the low-fat versions of these meats may be advisable.

dHigher fat cheeses such as natural cheddar may be used if specifications for saturated fat and calories are not exceeded.

SOURCE: Adapted from USDA, 2008.

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE H-2A Nutrient Profiles used in MenuDevelopment Spreadsheets: Calories and Macronutrients

Food Groups and Subgroups

Amt

Calories, kcal

Protein, g

CHO, g

Total fat, g

Sat. fat, g

Mono. fat, g

Poly. fat, g

Linoleic acid, g

α-Linolenic, g

Chol., mg

Dietary fiber, g

Fruits

½ cup

59.0

0.7

14.7

0.20

0.03

0.02

0.05

0.03

0.01

0

1.1

Vegetable Subgroups

 

 

 

 

 

 

 

 

 

 

 

 

Dark-green

½ cup

20.0

1.6

3.9

0.20

0.04

0.02

0.10

0.03

0.07

0

2.1

Orange

½ cup

32.0

0.7

7.4

0.10

0.03

0.01

0.08

0.07

0

0

2.1

Dry Beans

½ cup

114.0

8.0

19.2

1.00

0.16

0.19

0.49

0.38

0.12

0

6.0

Starchy

½ cup

73.0

1.7

16.8

0.20

0.03

0.03

0.08

0.07

0.01

0

1.7

Other

½ cup

18.0

0.9

3.9

0.20

0.03

0.02

0.08

0.06

0.02

0

1.1

Grain Subgroups

 

 

 

 

 

 

 

 

 

 

 

 

Whole

1 oz eq

77.0

2.4

15.6

1.10

0.20

0.33

0.38

0.40

0.02

0.3

2.4

Refined

1 oz eq

83.0

2.2

15.8

1.10

0.23

0.39

0.35

0.32

0.03

0.9

0.7

Meat and Beans

1 oz eq

54.0

6.9

0.4

2.60

0.80

1.09

0.44

0.37

0.02

34.8

0.1

Cheesea*

1 oz

79.0

7.6

0.6

5.12

3.25

1.41

0.21

0.16

0.04

16.0

0

Yogurtb*

4 oz

116.0

5.4

23.3

0.24

0.15

0.06

0.02

0.00

0.00

2.0

0

Milk

1 cup

83.0

8.3

12.2

0.20

0.29

0.12

0.02

0.01

0

5.0

0

Oils

1 g

8.4

0

0

0.95

0.14

0.33

0.43

0.40

0.04

0

0

Added Sugars

1 tsp

16.0

0

4.2

0

0

0

0

0

0

0

0

Solid Fats

1 g

7.6

0

0

0.85

0.36

0.33

0.13

0.11

0.014

1.15

0

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE H-2B Nutrient Profiles used in MenuDevelopment Spreadsheets: Vitamins

Food Groups and Subgroups

Amt

Vit. A, μg RAE

Vit. C, mg

Vit. E, mg αT

Thiamin, mg

Riboflavin, mg

Niacin, mg

Vit. B6, mg

Folate, μg DFE

Vit. B12, mg

Fruits

½ cup

16.0

25.0

0.20

0.06

0.03

0.3

0.09

0.09

0.09

Vegetable Subgroups

 

 

 

 

 

 

 

 

 

 

Dark-green

½ cup

167.0

30.0

1.00

0.05

0.1

0.4

0.13

0.13

0.13

Orange

½ cup

554.0

5.0

0.60

0.05

0.04

0.6

0.12

0.12

0.12

Dry Beans

½ cup

0.0

0

0.60

0.14

0.05

0.4

0.12

0.12

0.12

Starchy

½ cup

2.0

6.0

0

0.09

0.03

1.1

0.21

0.21

0.21

Other

½ cup

13.0

9.0

0.40

0.04

0.04

0.5

0.08

0.08

0.08

Grain Subgroups

 

 

 

 

 

 

 

 

 

 

Whole

1 oz eq

26.0

1.0

0.10

0.13

0.11

1.4

0.14

0.14

0.14

Refined

1 oz eq

5.0

0

0.10

0.14

0.1

1.4

0.06

0.06

0.06

Meat and Beans

1 oz eq

17.0

0

0.20

0.06

0.07

1.6

0.09

0.09

0.09

Cheesea*

1 oz

42.0

0

0.04

0.01

0.08

0.02

0.02

0.02

0.02

Yogurtb*

4 oz

2.0

0.9

0.07

0.05

0.22

0.12

0.05

0.05

0.05

Milk

1 cup

142.0c*

0

0

0.11

0.45

0.2

0

0

0

Oils

1 g

1.1

0

0.14

0

0

0

0

0

0

Added Sugars

1 tsp

0

0

0

0

0

0

0

0

0

Solid Fats

1 g

4.5

0

0.04

0

0

0

0

0

0

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE H-2C Nutrient Profiles used in MenuDevelopment Spreadsheets: Minerals

Food Groups and Subgroups

Amt

Iron, mg

Magnesium, mg

Zinc, mg

Calcium, mg

Phosphorus, mg

Potassium, mg

Sodium, mg

Fruits

½ cup

0.2

12.0

0.1

11.0

17.0

213.0

3.0

Vegetable Subgroups

 

 

 

 

 

 

 

 

Dark-green

½ cup

1.0

25.0

0.3

50.0

39.0

229.0

30.0

Orange

½ cup

0.3

9.0

0.2

23.0

25.0

214.0

41.0

Dry Beans

½ cup

2.3

46.0

1.0

57.0

119.0

363.0

3.0

Starchy

½ cup

0.4

19.0

0.3

8.0

43.0

286.0

5.0

Other

½ cup

0.6

10.0

0.2

21.0

21.0

162.0

57.0

Grain Subgroups

 

 

 

 

 

 

 

 

Whole

1 oz eq

1.8

27.0

0.9

26.0

85.0

91.0

87.0

Refined

1 oz eq

1.2

7.0

0.2

30.0

33.0

29.0

153.0

Meat and Beans

1 oz eq

0.5

8.0

1.0

6.0

63.0

91.0

93.0

Cheesea*

1 oz

0.0

10.0

1.2

253.0

163.0

26.0

203.0

Yogurtb*

4 oz

0.1

18.0

0.9

186.0

146.0

238.0

71.0

Milk

1 cup

0.1

27.0

1.0

306.0

247.0

382.0

103.0

Oils

1 g

0

0

0

0

0

0

13.0

Added Sugars

1 tsp

0

0

0

0

0

0

0

Solid Fats

1 g

0

0

0

0.1

0.1

0.2

1.6

NOTES: amt = amount; αT = α-tocopherol; DFE = dietary folate equivalent; g = gram; kcal = calories; mg = milligram; oz eq = ounce equivalent; RAE = retinol activity equivalent; μg = microgram. Nutrient content for each food group and subgroup is the amount in ½ cup or 1 ounce equivalents.

aNutrient values for cheese represent USDA Commodity reduced-fat cheddar cheese from the USDA National Nutrient Database for Standard Reference, Release 21 (USDA/ARS, 2008).

bNutrient values for yogurt based on the nutrient content of nonfat fruit yogurt from the USDA National Nutrient Database for Standard Reference, Release 21 (USDA/ARS, 2008).

cThe value for vitamin A is based on the nutrient content of 1% milk with added vitamin A from the USDA National Nutrient Database for Standard Reference, Release 21 (USDA/ARS, 2008).

SOURCES: Marcoe et al., 2006; USDA/ARS, 2004;

*USDA/ARS, 2008.

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

BOX H-1

Method Used to Design and Test Food Patterns for the Meal Requirements As Offered

Nutrient Composites


These spreadsheets primarily use the 2005 MyPyramid nutrient composites (Marcoe et al., 2006) to estimate the energy and nutrient content that would be provided by possible meal patterns for breakfast and lunch.

In developing the spreadsheet, staff modified the nutrient composites and/or food groups as listed below:

  1. The vitamin A content for the milk group is the value for low-fat (vitamin A-fortified) milk rather than whole milk. The original composite used the vitamin A value for whole milk.

  2. Separate rows were added for low-fat cheese and low-fat flavored yogurt. Although cheese and yogurt are part of the milk group in MyPyramid, the nutrient composite reflects the nutrient content of fat-free milk. A further complication was that cheese and yogurt are counted as members of the meat and meat alternates group in current specifications for school meals. Having separate rows in the spreadsheet for these two dairy foods enabled the committee to obtain quick nutrient estimates for a variety of food patterns that include these dairy foods. Of interest was the estimated nutrient content of patterns that involve partial and complete substitution of the dairy foods for foods in the MyPyramid meat and beans group.

Food Pattern Development and Testing


To determine initial breakfast and lunch patterns based on MyPyramid, the method was to multiply the amount for each food group specified by MyPyramid (for each calorie level—1,800, 2,000, and 2,400) by the midpoint of the calorie range for the meal (21.5% for breakfast, 32% for lunch), as shown below in Table H-3.

To account for vegetable subgroups that are specified in MyPyramid on a weekly rather than a daily basis, the subgroup calculated the amounts as cups per 5-day school week at lunch. Because it is uncommon for a majority of U.S. schoolchildren to consume vegetables at breakfast (with a few exceptions, such as hash-brown potatoes), the committee agreed to exclude vegetables from the breakfast patterns that were tested.

The amounts shown in Table H-3 were adjusted up or down if necessary to achieve practical serving amounts. For example, instead of specifying 0.8 cups of vegetable per day, ¾ cup or 1 cup would be specified.

At breakfast, since vegetables had been omitted, the committee tested patterns with and without additional fruit to examine the differences in the content of calories, some vitamins, potassium, and fiber.

Tentative allocations were made for added sugars and saturated fat considering the number of calories remaining (discretionary calories) and the desire to allow for some low-fat (1%) milk and flavored fat-free milk. (The added sugars and/or the fat in flavored low-fat yogurt and low-fat cheese are included in the composites for those foods.) These allocations were made for test purposes only. They were not intended to be part of the food pattern.

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE H-3 Initial Breakfast and Lunch Patterns Based on MyPyramid Amounts of Food Groups

Food

1,800 Calories

2,000 Calories

2,400 Calories

MyPyramid Amount*

Initial Breakfast Patterna

Initial Lunch Patterna

MyPyramid Amount*

Initial Breakfast Patterna

Initial Lunch Patterna

MyPyramid Amount*

Initial Breakfast Patterna

Initial Lunch Patterna

Fruits (c/d)

1.5

0.3

0.5

2.0

0.4

0.6

2.0

0.4

0.6

Vegetables (c/d)

2.5

0.5

0.8

2.5

0.5

0.8

3.0

0.6

1.0

Dark green (c/wk)

3.0

0.5b

0.7b

3.0

0.5b

0.7b

3.0

0.5b

0.7b

Orange (c/wk)

2.0

0.3b

0.5b

2.0

0.3b

0.5b

2.0

0.3b

0.5b

Legumes (c/wk)

3.0

0.5b

0.7b

3.0

0.5b

0.7b

3.0

0.5b

0.7b

Starchy (c/wk)

3.0

0.5b

0.7b

3.0

0.5b

0.7b

6.0

0.9b

1.4b

Other (c/wk)

6.5

1.0b

1.5b

6.5

1.0b

1.5b

7.0

1.1b

1.6b

Grains (oz eq/d)

6.0

1.3

1.9

6.0

1.3b

1.9b

8.0

1.7b

2.6b

Refined (oz eq/d)

3.0

0.6

1.0

3.0

0.6

1.0

4.0

0.9

1.3

Whole (oz eq/d)

3.0

0.6

1.0

3.0

0.6

1.0

4.0

0.9

1.3

Meats and Beans (oz eq/d)

5.0

1.1

1.6

5.5

1.2

1.8

6.5

1.4

2.1

Milk (c/d)

3.0

0.6

1.0

3.0

0.6

1.0

3.0

0.6

1.0

Oils (g/d)

24

5.2

7.7

27

5.8

8.6

31

6.7

9.9

Discretionary Calories (kcal/d)

195

41.9

62.4

267

57.4

85.4

362

77.8

115.8

NOTES: c/d = cups/day; c/wk = cups/week; g/d = grams/day; kcal/d = kilocalories/day; oz eq/d = ounce equivalents/day.

aInitial breakfast and lunch patterns are based on 21.5% and 32% of the MyPyramid recommended amount, respectively.

bVegetable subgroups at breakfast and lunch are calculated as cups per 5-day school week at lunch using [(MyPyramid amount/7)*5*0.215] and [(MyPyramid amount/7)*5*0.32], respectively.

SOURCE:

*Britten et al., 2006.

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE H-4 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Breakfasts As Selected by Students

 

Elementary Nutrient Targets

Middle Nutrient Targets

80% of Elem Nutr Targets

80% of Middle Nutr Targets

Proposed Pattern with:

No Milk

Only 1 Fruit Svg per Day (2.5 c/wk)

No Milk & Only 1 Fruit Svg per Day (2.5 c/wk)

No Fruit

Calories (kcal)

350–500

400–550

NA

NA

396

420

337

361

Protein (g)

10.2

21.6

8.2

17.3

13

21

12

20

Linoleic acid (g)

2.2

2.5

1.8

2.0

2.2

2.2

2.1

2.1

α-Linolenic (g)

0.21

0.25

0.17

0.20

0.20

0.19

0.19

0.18

Cholesterol (mg)

< 65

< 65

NA

NA

38

43

38

43

Dietary fiber (g)

5.7

6.2

4.6

5.0

5.4

4.3

4.3

3.2

Vitamin A (μg RAE)

129

162

103

130

91

217

75

201

Vitamin C (mg)

16

20

13

16

51

26

26

1.0

Vitamin E (mg αT)

2.0

2.7

1.6

2.2

1.2

1.0

1.0

0.8

Thiamin (mg)

0.20

0.30

0.16

0.24

0.45

0.50

0.39

0.44

Riboflavin (mg)

0.31

0.41

0.25

0.33

0.34

0.76

0.31

0.73

Niacin (mg)

3.2

4.0

2.6

3.2

5.0

4.9

4.7

4.6

Vitamin B6 (mg)

0.30

0.40

0.24

0.32

0.47

0.38

0.38

0.29

Folate (μg DFE)

91

114

73

91

162

150

138

126

Vitamin B12 (μg)

0.8

0.9

0.6

0.7

0.9

2.2

0.9

2.2

Calcium (mg)

223

296

178

237

84

379

73

368

Phosphorus (mg)

242

362

194

290

215

445

198

428

Magnesium (mg)

49

66

39

53

66

81

54

69

Iron (mg)

2.3

3.5

1.8

2.8

3.9

3.8

3.7

3.6

Zinc (mg)

2.0

2.5

1.6

2.0

2.3

3.2

2.2

3.1

Sodium (mg)

≤ 430

≤ 470

NA

NA

368

468*

365

465*

Potassium (mg)

909

1,023

727

818

637

806

424

593

% Kcal from Total Fat

25–35%

25–35%

NA

NA

20

19

23

21

% Kcal from Sat. Fat

< 10%

< 10%

NA

NA

5

5

6

6

NOTES: Bold italic font indicates values that are > 20% below the Nutrient Targets for elementary and middle school. Bold font indicates values that are > 20% below the Nutrient Targets for middle school. An asterisk indicates values that exceed the maximum Nutrient Target for elementary school. αT = α-tocopherol; c = cup; DFE = dietary folate equivalent; elem = elementary; g = gram; kcal = calories; mg = milligram; NA = not applicable; Nutr = Nutrient; RAE = retinol activity equivalent; svg = serving; μg = microgram; w = week.

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE H-5 The Effects on 5-Day Nutrient Content of Options for Standards for High School Breakfasts As Selected by Students

 

High School Nutrient Targets

80% of High School Nutrient Targets

Proposed Pattern with:

No Milk

Only 1 Fruit Svg per Day (2.5 c/wk)

No Milk & Only 1 Fruit Svg per Day (2.5 c/wk)

No Fruit

Calories (kcal)

450–600

NA

491

515

432

456

Protein (g)

21.8

17.4

20

27

19

27

Linoleic acid (g)

3.0

2.4

3.7

3.7

3.7

3.7

α-Linolenic (g)

0.30

0.24

0.34

0.33

0.33

0.32

Cholesterol (mg)

< 65

NA

73*

78*

73*

78*

Dietary fiber (g)

7.2

5.8

5.5

4.4

4.4

3.3

Vitamin A (μg RAE)

186

149

112

238

96

222

Vitamin C (mg)

26

21

51

26

26

1.0

Vitamin E (mg αT)

3.7

3.0

1.8

1.6

1.6

1.4

Thiamin (mg)

0.4

0.32

0.51

0.56

0.45

0.50

Riboflavin (mg)

0.5

0.36

0.41

0.83

0.38

0.80

Niacin (mg)

4.9

3.9

6.6

6.5

6.3

6.2

Vitamin B6 (mg)

0.7

0.56

0.56

0.47

0.47

0.38

Folate (μg DFE)

138

110

167

155

143

131

Vitamin B12 (μg)

1.1

0.9

1.5

2.8

1.5

2.8

Calcium (mg)

323

258

90

385

79

374

Phosphorus (mg)

384

307

278

508

261

491

Magnesium (mg)

99

79

74

89

62

77

Iron (mg)

4.0

3.2

4.4

4.3

4.2

4.1

Zinc (mg)

2.9

2.3

3.3

4.2

3.2

4.1

Sodium (mg)

≤ 500

NA

500

600*

497

597*

Potassium (mg)

1169

935

728

897

515

684

% Kcal from Total Fat

25–35%

NA

26

25

29

28

% Kcal from Sat. Fat

< 10%

NA

6

7

7

7

NOTES: Bold font indicates values that are > 20% below the Nutrient Targets for high school. An asterisk indicates values that exceed the maximum Nutrient Target. αT = α-tocopherol; c = cup; DFE = dietary folate equivalent; g = gram; kcal = calories; mg = milligram; NA = not applicable; RAE = retinol activity equivalent; svg = serving; μg = microgram; w = week.

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE H-6 The Effects on 5-Day Nutrient Content of Options for Standards for Elementary and Middle School Lunches As Selected by Students

 

Prelim Elem Nutr Targets

Prelim Middle Nutr Targets

80% of Elem Nutr Targets

80% of Middle Nutr Targets

Proposed Pattern with

Omit Vegetables Servings

No Milk

No Vegs

Omit Dark Green (3.25 c/w)

Omit Orange (3.25 c/w)

Omit Legume (3.25 c/w)

Omit Dark Green and Orange (2.75 c/w)

Calories (kcal)

550–650

600–700

 

 

544

556

623

621

604

617

Protein (g)

15.2

32.2

12.2

25.8

22.3

27.4

30.3

30.5

29.0

30.1

Linoleic acid (g)

3.3

3.6

2.6

2.9

5.3

5.1

5.3

5.3

5.2

5.3

α-Linolenic (g)

0.31

0.36

0.25

0.29

0.53

0.48

0.51

0.53

0.50

0.51

Cholesterol (mg)

< 96

< 96

NA

NA

75

80

80

80

80

80

Dietary fiber (g)

8.5

9.3

6.8

7.4

7.7

4.4

7.3

7.3

6.5

6.8

Vitamin A (μg RAE)

192

241

154

193

259

250

368

291

401

257

Vitamin C (mg)

24

30

19

24

40

26

34

39

40

33

Vitamin E (mg αT)

3.0

4.0

2.4

3.2

2.7

2.1

2.5

2.6

2.6

2.4

Thiamin (mg)

0.40

0.50

0.32

0.40

0.55

0.56

0.65

0.65

0.64

0.64

Riboflavin (mg)

0.46

0.61

0.37

0.49

0.45

0.83

0.88

0.89

0.89

0.87

Niacin (mg)

4.7

6.0

3.8

4.8

7.3

6.5

7.4

7.4

7.4

7.3

Vitamin B6 (mg)

0.4

0.5

0.3

0.4

0.7

0.5

0.6

0.6

0.6

0.6

Folate (μg DFE)

136

169

109

135

196

155

192

206

186

190

Vitamin B12 (μg)

1.2

1.3

0.96

1.04

1.50

2.80

2.80

2.80

2.80

2.80

Calcium (mg)

332

440

266

352

119

385

415

421

414

411

Phosphorus (mg)

361

538

289

430

326

508

565

568

549

560

Magnesium (mg)

72

98

58

78

91

89

113

116

108

111

Iron (mg)

3.4

5.2

2.7

4.2

5.4

4.3

5.3

5.4

5.0

5.2

Zinc (mg)

2.9

3.7

2.3

3.0

3.7

4.2

4.7

4.7

4.5

4.6

Sodium (mg)

≤ 640

≤ 710

NA

NA

585

642*

682*

680*

687*

674*

Potassium (mg)

1353

1523

1082

1218

872

898

1209

1212

1182

1166

% Kcal from Total Fat

25–35%

25–35%

NA

NA

32

30

28

28

28

28

% Kcal from Sat. Fat

< 10%

< 10%

NA

NA

7

8

7

7

7

7

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

 

No Milk and

No Whole Grains and

Omit Dark Green

Omit Orange

Omit Legume

Omit Dark Green and Orange

Omit Dark Green

Omit Orange

Omit Legume

Omit Dark Green and Orange

Calories (kcal)

540

538

521

534

546

544

527

540

Protein (g)

22.0

22.2

20.7

21.8

27.9

28.1

26.6

27.7

Linoleic acid (g)

5.3

5.3

5.2

5.3

4.9

4.9

4.8

4.9

α-Linolenic (g)

0.51

0.53

0.50

0.51

0.49

0.51

0.48

0.49

Cholesterol (mg)

75

75

75

75

80

80

80

80

Dietary fiber (g)

7.3

7.3

6.5

6.8

4.9

4.9

4.1

4.4

Vitamin A (μg RAE)

226

149

259

115

342

265

375

231

Vitamin C (mg)

34

39

40

33

33

38

39

32

Vitamin E (mg αT)

2.5

2.6

2.6

2.4

2.4

2.5

2.5

2.3

Thiamin (mg)

0.54

0.54

0.53

0.53

0.52

0.52

0.51

0.51

Riboflavin (mg)

0.43

0.44

0.44

0.42

0.77

0.78

0.78

0.76

Niacin (mg)

7.2

7.2

7.2

7.1

6.0

6.0

6.0

5.9

Vitamin B6 (mg)

0.6

0.6

0.6

0.6

0.5

0.5

0.5

0.5

Folate (μg DFE)

180

194

174

178

142

156

136

140

Vitamin B12 (μg)

1.5

1.5

1.5

1.5

2.6

2.6

2.6

2.6

Calcium (mg)

109

115

108

105

389

395

388

385

Phosphorus (mg)

318

321

302

313

480

483

464

475

Magnesium (mg)

86

89

81

84

86

89

81

84

Iron (mg)

5.2

5.3

4.9

5.1

3.5

3.6

3.2

3.4

Zinc (mg)

3.7

3.7

3.5

3.6

3.8

3.8

3.6

3.7

Sodium (mg)

579

577

584

571

595

593

600

587

Potassium (mg)

827

830

800

784

1118

1121

1091

1075

% Kcal from Total Fat

32

32

33

32

30

30

31

30

% Kcal from Sat. Fat

8

8

8

8

8

8

8

8

NOTES: Bold italic font indicates values that are > 20% below the preliminary Nutrient Targets for elementary and middle school. Bold font indicates values that are > 20% below the preliminary Nutrient Targets for middle school. An asterisk indicates values that exceed the maximum Nutrient Target for elementary school. αT = α-tocopherol; c = cup; DFE = dietary folate equivalent; elem = elementary; g = gram; kcal = calories; mg = milligram; NA = not applicable; Nutr = Nutrient; RAE = retinol activity equivalent; svg = serving; μg = microgram; w = week.

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE H-7 The Effects on 5-Day Nutrient Content of Options for Standards for High School Lunches As Selected by Students

 

Nutrient Targets

80% of H.S. Nutr Targets

Proposed Pattern with

Omit Vegetables Servings

No Milk

No Vegs

Omit Dark Green (4.5 c/wk)

Omit Orange (4.5 c/wk)

Omit Legume (4.5 c/wk)

Omit Dark Green and Orange (4 c/wk)

Calories (kcal)

750–850

NA

706

709

785

783

766

756

Protein (g)

32.5

26.0

27.6

32.3

35.6

35.8

34.3

33.8

Linoleic acid (g)

4.5

3.6

6.9

6.7

6.9

6.9

6.9

6.8

α-Linolenic (g)

0.45

0.36

0.69

0.63

0.68

0.69

0.67

0.65

Cholesterol (mg)

< 96

NA

90

95

95

95

95

95

Dietary fiber (g)

10.7

8.6

10.5

6.6

10.0

10.0

9.3

8.4

Vitamin A (μg RAE)

277

222

303

287

412

335

445

301

Vitamin C (mg)

39

31.2

70

51

64

69

70

63

Vitamin E (mg αT)

5.4

4.3

3.7

2.8

3.5

3.6

3.6

3.2

Thiamin (mg)

0.60

0.48

0.74

0.72

0.84

0.84

0.82

0.80

Riboflavin (mg)

0.67

0.54

0.59

0.95

1.02

1.03

1.03

1.00

Niacin (mg)

7.3

5.8

9.3

8.3

9.4

9.4

9.4

9.2

Vitamin B6 (mg)

0.6

0.5

0.9

0.7

0.9

0.9

0.9

0.8

Folate (μg DFE)

205

164

261

213

257

271

251

232

Vitamin B12 (μg)

1.6

1.3

1.8

3.1

3.1

3.1

3.1

3.1

Calcium (mg)

481

385

159

415

455

461

454

439

Phosphorus (mg)

572

458

419

591

658

661

642

629

Magnesium (mg)

147

118

123

116

145

148

141

134

Iron (mg)

5.9

4.7

7.0

5.7

6.9

7.1

6.7

6.4

Zinc (mg)

4.3

3.4

4.7

5.1

5.7

5.7

5.5

5.4

Sodium (mg)

≤ 740

NA

758*

787*

855*

853*

860*

846*

Potassium (mg)

1740

1392

1245

1189

1581

1584

1554

1466

% Kcal from Total Fat

25-35%

NA

30

30

28

28

28

28

% Kcal from Sat. Fat

< 10%

NA

7

7

7

7

7

7

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

 

No Milk and

No Whole Grains and

Omit Dark Green

Omit Orange

Omit Legume

Omit Dark Green and Orange

Omit Dark Green

Omit Orange

Omit Legume

Omit Dark Green and Orange

Calories (kcal)

702

700

683

696

677

675

659

671

Protein (g)

27.3

27.5

26.0

27.1

32.2

32.4

30.9

32.1

Linoleic acid (g)

6.9

6.9

6.8

6.9

6.4

6.4

6.3

6.3

α-Linolenic (g)

0.68

0.69

0.67

0.68

0.65

0.66

0.64

0.65

Cholesterol (mg)

90

90

90

90

94

94

94

94

Dietary fiber (g)

10.0

10.0

9.3

9.6

6.7

6.7

5.9

6.3

Vitamin A (μg RAE)

270

193

303

159

376

298

409

265

Vitamin C (mg)

64

69

70

63

62

67

68

61

Vitamin E (mg αT)

3.5

3.6

3.6

3.4

3.3

3.4

3.4

3.2

Thiamin (mg)

0.73

0.73

0.71

0.72

0.66

0.66

0.64

0.65

Riboflavin (mg)

0.57

0.58

0.58

0.56

0.87

0.88

0.88

0.86

Niacin (mg)

9.2

9.2

9.2

9.1

7.5

7.4

7.5

7.3

Vitamin B6 (mg)

0.9

0.9

0.9

0.9

0.7

0.7

0.7

0.7

Folate (μg DFE)

245

259

239

243

187

201

181

185

Vitamin B12 (μg)

1.8

1.8

1.8

1.8

2.9

2.9

2.9

2.9

Calcium (mg)

149

155

148

145

419

424

418

414

Phosphorus (mg)

411

414

395

406

539

542

523

534

Magnesium (mg)

118

121

114

116

107

110

103

105

Iron (mg)

6.8

7.0

6.6

6.8

4.4

4.6

4.2

4.4

Zinc (mg)

4.7

4.7

4.5

4.6

4.4

4.4

4.3

4.4

Sodium (mg)

752*

750*

757*

744*

733

731

738

725

Potassium (mg)

1199

1202

1172

1156

1454

1457

1427

1411

% Kcal from Total Fat

31

31

31

31

30

30

31

30

% Kcal from Sat. Fat

7

7

7

7

7

7

8

8

NOTES: Bold font indicates values that are > 20% below the Nutrient Targets for high school. An asterisk indicates values that exceed the maximum Nutrient Targets for high school. αT = α-tocopherol; c = cup; DFE = dietary folate equivalent; g = gram; kcal = calories; mg = milligram; NA = not applicable; Nutr = Nutrient; RAE = retinol activity equivalent; svg = serving; μg = microgram; w = week.

Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
Page 278
Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
Page 280
Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
Page 281
Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
Page 282
Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Suggested Citation:"Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
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Ensuring that the food provided to children in schools is consistent with current dietary recommendations is an important national focus. Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put in place to ensure that all meals offered would be high in nutritional quality.

School Meals reviews and provides recommendations to update the nutrition standard and the meal requirements for the National School Breakfast and Lunch Programs. The recommendations reflect new developments in nutrition science, increase the availability of key food groups in the school meal programs, and allow these programs to better meet the nutritional needs of children, foster healthy eating habits, and safeguard children's health.

School Meals sets standards for menu planning that focus on food groups, calories, saturated fat, and sodium and that incorporate Dietary Guidelines for Americans and the Dietary Reference Intakes. This book will be used as a guide for school food authorities, food producers, policy leaders, state/local governments, and parents.

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