Appendix S
Sensitivity Tests and Results
TABLES
TABLE S-2 Food Package IV-B Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions
TABLE S-3 Food Package V-A Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions
TABLE S-4 Food Package VII Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions
TABLE S-5 Food Package IV-B Sensitivity Results: Impact of Changes to Cereal Form and Redemption
TABLE S-6 Food Package V-A Sensitivity Results: Impact of Changes to Cereal Form and Redemption
TABLE S-7 Food Package VII Sensitivity Results: Impact of Changes to Cereal Form and Redemption
TABLE S-8 Food Package IV-B Sensitivity Results: Impact of Changes to CVV Redemption
TABLE S-9 Food Package V-A Sensitivity Results: Impact of Changes to CVV Redemption
TABLE S-10 Food Package VII Sensitivity Results: Impact of Changes to CVV Amount and Redemption
TABLE S-14 Food Package IV-B Sensitivity Results: Impact of Changes to Juice/CVV Amounts
TABLE S-15 Food Package V-A Sensitivity Results: Impact of Changes to Juice/CVV Amounts
TABLE S-16 Food Package VII Sensitivity Results: Impact of Changes to Juice/CVV Amounts
TABLE S-17 Food Package IV-B Sensitivity Results: Impact of Changes to Fish Amounts and Redemption
TABLE S-18 Food Package V-A Sensitivity Results: Impact of Changes to Fish Amounts and Redemption
TABLE S-19 Food Package VII Sensitivity Results: Impact of Changes to Fish Amounts and Redemption
Food Package | Food Category | Current Package (Applies the Current Package Redemption Rate)a | Revised Food Package (Applies the Revised Package Redemption Rate Only for the Tested Food Category)a | Testsb | ||
---|---|---|---|---|---|---|
1 | 2 | 3 | ||||
IV-B | Milk | 16 qt + additional substitutions, 71% redemption | −2 qt + additional substitutions, 80% redemption | −4 qt + additional substitutions, 86% redemption | −2 qt, no substitutions (only fluid milk), 76% redemption | — |
V-A | Milk | 22 qt + additional substitutions, 56% redemption | −6 qt + additional substitutions, 66% redemption | −10 qt + additional substitutions, 74% redemption | — | — |
VII | Milk | 24 qt + additional substitutions, 56% redemption | −8 qt + additional substitutions, 68% redemption | −12 qt + additional substitutions, 77% redemption | −8 qt, no substitutions (only fluid milk), 65% redemption | — |
IV-B | Breakfast cereal | 36 oz, 50/50 WG/non-WG, 60% redemption | 36 oz, all WG, 54% redemption | 36 oz, all WG, 60% (current redemption) | 36 oz, all WG, 69% redemption (highest of available rates) | — |
V-A | Breakfast cereal | 36 oz, 50/50 WG/non-WG, 60% redemption | 36 oz, all WG, 54% redemption | 36 oz, all WG, 60% (current redemption) | — | — |
VII | Breakfast cereal | 36 oz, 50/50 WG/non-WG, 60% redemption | 36 oz, all WG, 54% redemption | 36 oz, all WG, 60% (current redemption) | — | — |
IV-B | CVV | $8 | +$4; 75% redemption | +$4; 65% redemption | +$4; 80% redemption | +$4; 85% redemption |
Food Package | Food Category | Current Package (Applies the Current Package Redemption Rate)a | Revised Food Package (Applies the Revised Package Redemption Rate Only for the Tested Food Category)a | Testsb | ||
---|---|---|---|---|---|---|
1 | 2 | 3 | ||||
V-A | CVV | $11 | +$4, 75% redemption | +$4, 65% redemption | +$4, 80% redemption | +$4, 85% redemption |
VII | CVV | $11 | +$24, 75% redemption | +$24, 85% redemption | +$9, 75% redemption | +$34, 75% redemption |
IV-B | CVV | $8 | +$4, 75% redemption, 33/67 vegetable/fruit | +$4, 50/50 vegetable/fruit | — | — |
V-A | CVV | $11 | +$4, 75% redemption, 33/67 vegetable/fruit | +$4, 50/50 vegetable/fruit | — | — |
VII | CVV | $11 | +$24, 75% redemption, 33/67 vegetable/fruit | +$24, 50/50 vegetable/fruit | ||
IV-B | Juice/CVV | 128 oz juice, $8 CVV | −64 oz juice, 78% redemption; +$4 CVV, 75% redemption | −64 oz juice, 75% redemption, +$4 CVV | −128 oz juice, +$18 CVV | — |
V-A | Juice/CVV | 144 oz juice, $11 CVV | −80 oz juice, 79% redemption, +$4 CVV, 75% redemption | −144 oz juice, +$10 CVV | — | — |
VII | Juice/CVV | 144 oz juice, $11 CVV | −80 oz juice, 79% redemption, +$24 CVV, 75% redemption | −144 oz juice, +$41 CVV | — | — |
IV-B | Fish | No fish | +10 oz every 3 mo, 68% redemption | +10 oz every 3 mo, 59% redemption | +10 oz every 3 mo, 79% redemption | — |
V-A | Fish | No fish | +10 oz every 3 mo, 68% redemption | Revised fish, 59% redemption | Revised fish, 79% redemption | — |
VII | Fish | 30 ounces per month | −10 oz per mo, 68% redemption | −10 oz per mo, 59% redemption | −10 oz per mo, 79% redemption | — |
IV-B | Peanut butter/legumes/fish | 1 lb choice legumes or peanu butter, no fish | −2.7 oz legumes/mo, t 53% redemption; −3 oz peanut butter/mo; +3.3 oz fish/mo | −2.7 oz legumes/mo; −3 oz peanut butter/mo; no fish | −2.7 oz legumes/mo, 38% redemption; −3 oz peanut butter/mo; +3.3 oz fish/mo | −2.7 oz legumes/mo, 69%; −3 oz peanut butter/mo; +3.3 oz fish/mo |
V-A | Peanut butter/legumes/fish | 1 lb legumes, and 18 oz peanut butter, no fish | −5.3 oz legumes/mo, 53% redemption; −12 oz peanut butter/mo; no fish | −5.3 oz legumes/mo, 38% redemption; −12 oz peanut butter/mo; +3.3 oz fish/mo | −5.3 oz legumes/mo, 69% redemption; −12 oz peanut butter/mo; +3.3 oz fish/mo | — |
II | Infant vegetables and fruits | 128 oz | 128 oz, 65% redemption | 128 oz, 50% of infant food as CVV | — | — |
I/II/V-B (cost only)c | Current participation | Shift of 5% from FF to partial | Shift of 8% from FF to partial | — | — |
NOTES: — = No test 2 and/or test 3 was conducted; CVV = cash value voucher; FF = formula-fed; WG = whole grain. Results were based on the food package nutrient and cost profiles and calculated redemption rates developed using the method outlined in Appendix R.
a To test the effect of the changes that were made to the revised package, the current food package amounts and redemption rates were held constant, changing only the food amounts and redemption rates of the food or foods in the category being tested.
b The revised food package redemption rate is applied in each test, unless otherwise indicated.
TABLE S-2 Food Package IV-B Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions
FP Nutrients, Food Groups, HEI–2010 Components, and Cost | EAR/AI,* 1–3y/4–8y | Current Amount: 16 qt (71% Redemption), Additional Substitutions | Change from Current (Redemption Rate) | |||||
---|---|---|---|---|---|---|---|---|
Revised: −2 qt (80%), Additional Substitutions | Test 1: −4 qt (86%), Additional Substitutions | Test 2: −2 qt (76%), No Yogurt or Cheese Substitutes for Milk (Only Fluid Milk) | ||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 1300 | 423 | +2.9 | +0.7 | −12.9 | −3.1 | −17.4 | −4.1 |
Protein (g) | 13 (RDA) | 21 | +0.2 | +1.0 | −1.2 | −5.9 | −0.7 | −3.3 |
Total fat (g) | ND | 11 | −0.7 | −6.2 | +0.0 | +0.3 | −1.9 | −16.8 |
Carbohydrate (g) | 130 (RDA) | 61 | +2.1 | +3.5 | −2.0 | −3.4 | +0.5 | +0.8 |
Fiber (g) | 19/25* | 4.3 | +0.0 | +0.0 | −0.0 | −0.0 | +0.0 | +0.0 |
Added sugar (g) | NA/32.5 | 4.3 | +0.7 | +17.6 | +0.2 | +5.5 | −1.1 | −25.8 |
Calcium (mg) | 500/800 | 543 | +11.1 | +2.0 | −47.5 | −8.7 | −11.0 | −2.0 |
Iron (mg) | 3/4.1 | 8.2 | +0.0 | +0.1 | −0.0 | −0.2 | −0.0 | −0.1 |
Magnesium (mg) | 65/110 | 98.9 | +2.7 | +2.7 | −6.3 | −6.3 | +3.8 | +3.9 |
Phosphorus (mg) | 380/405 | 513 | +12.8 | +2.5 | −38.7 | −7.5 | −0.3 | −0.1 |
Potassium (mg) | 3000/3800* | 927 | +44.1 | +4.8 | −74.2 | −8.0 | +52.9 | +5.7 |
Sodium (mg) | 1000/1200* | 412 | −8.1 | −2.0 | −13.7 | −3.3 | −30.9 | −7.5 |
Zinc (mg) | 2.5/4 | 3.7 | +0.0 | +1.3 | −0.1 | −3.2 | −0.2 | −5.0 |
Copper (mg) | 0.26/0.34 | 0.22 | +0.0 | +0.8 | −0.0 | −2.4 | +0.0 | +1.2 |
Selenium (µg) | 17/23 | 21 | +0.1 | +0.6 | −0.7 | −3.1 | −1.1 | −5.3 |
Vitamin C (mg) | 13/22 | 43 | +0.2 | +0.5 | −0.5 | −1.1 | +0.5 | +1.2 |
Thiamin (mg) | 0.4/0.5 | 0.51 | +0.0 | +1.7 | −0.0 | −3.7 | +0.0 | +3.1 |
Riboflavin (mg) | 0.4/0.5 | 0.95 | +0.0 | +3.3 | −0.1 | −8.0 | +0.0 | +4.4 |
Niacin (mg) | 5/6 | 5.3 | +0.0 | +0.4 | −0.0 | −0.8 | +0.0 | +0.6 |
Vitamin B6 (mg) | 0.4/0.5 | 0.71 | +0.0 | +1.1 | −0.0 | −2.9 | +0.0 | +2.1 |
Folate (µg DFE) | 120/160 | 263 | +1.4 | +0.5 | −1.8 | −0.7 | −0.6 | −0.2 |
Choline (mg) | 200/250* | 58 | 0 | 0 | 0 | 0 | 0 | 0 |
Vitamin B12 (µg) | 0.7/1 | 2.4 | +0.1 | +3.3 | −0.2 | −6.9 | +0.1 | +2.7 |
Vitamin A (µg RAE) | 210/275 | 357 | −2.5 | −0.7 | −26.7 | −7.5 | +17.6 | +4.9 |
Vitamin E (mg) | 5/6 | 1.78 | −0.0 | −0.6 | +0.0 | +0.4 | −0.0 | −2.2 |
Vitamin D (IU) | 400 | 148 | +2.4 | +1.6 | −21.1 | −14.2 | +25.9 | +17.5 |
Saturated fat (g) | NA/14 | 4.49 | −0.4 | −9.1 | +0.0 | +0.3 | −1.1 | −25.2 |
Total dairy (c-eq) | 1.5 | −0.03 | −2.0 | −0.1 | −9.2 | −0.1 | −6.3 | |
HEI dairy (0 to 10) | 9.95 | −0.15 | −1.6 | −0.7 | −7.1 | −0.49 | −4.9 | |
HEI overall (0 to 100) | 66.26 | +0.06 | +0.1 | −0.8 | −1.2 | +0.76 | +1.1 | |
FP cost | $33.88 | +$0.08 | +0.2 | −$0.89 | −2.6 | −$4.29 | −12.7 | |
Average per-participant FP cost | $37.27 | +$0.03 | +0.1 | −$0.27 | −0.7 | −$2.18 | −5.9 |
NOTES: Tests of decreases in the amount of milk and milk substitutions may result in increases or decreases of nutrients due to changes in redemption rates and allowable substitutions. For example, revised and alternative packages allow an additional quart of yogurt compared to the current packages; 1 qt of fat-free milk contains 363 kcal and no added sugars, whereas 1 qt of low-fat vanilla yogurt contains 833 kcal 66 g of added sugars. See additional notes following Table S-22.
TABLE S-3 Food Package V-A Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount (56% Redemption): 22 qt, Additional Substitutions | Change from Current (Redemption Rate) | |||
---|---|---|---|---|---|---|
Revised: −6 qt (66%), Additional Substitutions | Test 1: −10 qt (74%), Additional Substitutions | |||||
Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,625 | 468 | −19.4 | −4.1 | −49.1 | −10.5 |
Protein (g) | 71 (RDA) | 22.5 | −1.6 | −7.2 | −3.8 | −16.9 |
Total fat (g) | ND | 13.4 | −1.0 | −7.5 | −1.5 | −11.1 |
Carbohydrate (g) | 175 (RDA) | 65.2 | −0.9 | −1.4 | −5.1 | −7.8 |
Fiber (g) | 28* | 4.9 | −0.0 | −0.0 | −0.0 | −0.0 |
Added sugar (g) | 65.0 | 4.3 | +0.7 | +15.4 | −0.3 | −6.8 |
Calcium (mg) | 800 | 581.5 | −57.7 | −9.9 | −136.4 | −23.5 |
Iron (mg) | 22 | 8.2 | −0.0 | −0.3 | −0.1 | −0.7 |
Magnesium (mg) | 290/300 | 114 | −5.3 | −4.6 | −13.6 | −11.9 |
Phosphorus (mg) | 580 | 559 | −41.8 | −7.5 | −103.9 | −18.6 |
Potassium (mg) | 4,700* | 1,096 | −50.9 | −4.6 | −154.9 | −14.1 |
Sodium (mg) | 1,500* | 416 | −32.7 | −7.9 | −62.3 | −15.0 |
Zinc (mg) | 9.5 | 3.8 | −0.2 | −4.2 | −0.5 | −12.1 |
Copper (mg) | 0.8 | 0.26 | −0.0 | −1.9 | −0.0 | −4.5 |
Selenium (µg) | 49 | 19.3 | −1.1 | −5.5 | −2.7 | −14.0 |
Vitamin C (mg) | 70 | 50.8 | −0.4 | −0.7 | −0.9 | −1.7 |
Thiamin (mg) | 1.2 | 0.54 | −0.0 | −2.6 | −0.0 | −6.9 |
Riboflavin (mg) | 1.2 | 1.04 | −0.1 | −6.4 | −0.2 | −16.4 |
Niacin (mg) | 14 | 5.8 | −0.0 | −0.6 | −0.1 | −1.5 |
Vitamin B6 (mg) | 1.6 | 0.77 | −0.0 | −2.3 | −0.0 | −5.6 |
Folate (µg DFE) | 520 | 283 | −1.4 | −0.5 | −5.4 | −1.9 |
Choline (mg) | 450* | 57.4 | 0 | 0 | 0 | 0 |
Vitamin B12 (µg) | 2.2 | 2.54 | −0.1 | −5.5 | −0.4 | −15.2 |
Vitamin A (µg RAE) | 550 | 381 | −33.8 | −8.9 | −56.9 | −14.9 |
Vitamin E (mg) | 12 | 2.08 | −0.0 | −0.4 | −0.0 | −0.6 |
Vitamin D (IU) | 400 | 167.9 | −20.1 | −12.0 | −35.1 | −20.9 |
Saturated fat (g) | 29 | 6 | −1.2 | −20.4 | −1.8 | −30.4 |
Total dairy (c-eq) | 3 | 1.6 | −0.24 | −14.4 | −0.45 | −27.6 |
FP cost | $36.68 | −$1.11 | −3.0 | −$2.97 | −8.1 | |
Average per-participant FP cost | $37.27 | −$0.11 | −0.3 | −$0.28 | −0.9 |
NOTES: Tests of decreases in the amount of milk and milk substitutions may result in increases or decreases of nutrients due to changes in redemption rates and allowable substitutions. For example revised and test packages allow an additional quart of yogurt compared to the current packages; 1 qt of fat-free milk contains 363 kcal and no added sugars, whereas 1 qt of low-fat vanilla yogurt contains 833 kcal 66 g of added sugars. See additional notes following Table S-22.
TABLE S-4 Food Package VII Sensitivity Results: Impact of Changes to Milk Amounts and Substitutions
FP Nutrients, Food Groups, and Cost | EAR/AI* 19–30y/31–50y | Current Amount (56% Redemption): 24 qt, Additional Substitutions | Change from Current (Redemption Rate) | |||||
---|---|---|---|---|---|---|---|---|
Revised: −8 qt (68%), Additional Substitutions | Test 1: −12 qt (77%), Additional Substitutions | Test 2: −8 qt (65%), No Yogurt or Cheese Substitutes for Milk (Only Fluid Milk) | ||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,492 | 559 | −30.1 | −5.4 | −51.9 | −9.3 | −43.7 | −7.8 |
Protein (g) | 71 (RDA) | 32 | −2.5 | −8.0 | −4.4 | −13.9 | −2.9 | −9.2 |
Total Fat (g) | ND | 19 | −1.1 | −5.6 | −1.4 | −7.1 | −2.8 | −14.7 |
Carbohydrate (g) | 210 (RDA) | 66 | −2.5 | −3.8 | −5.3 | −8.1 | −1.7 | −2.5 |
Fiber (g) | 29* | 4.9 | −0.0 | −0.0 | −0.0 | −0.1 | −0.0 | −0.0 |
Added sugar (g) | 65.0 | 3.9 | +0.6 | +16.1 | +0.8 | +19.7 | −0.4 | −11.2 |
Calcium (mg) | 800 | 717 | −92.0 | −12.8 | −162.7 | −22.7 | −93.5 | −13.0 |
Iron (mg) | 6.5 | 8.8 | −0.0 | −0.4 | −0.1 | −0.8 | −0.0 | −0.5 |
Magnesium (mg) | 255/265 | 125 | −9.5 | −7.6 | −17.8 | −14.3 | −4.8 | −3.8 |
Phosphorus (mg) | 580 | 698 | −69.4 | −9.9 | −125.4 | −18.0 | −62.6 | −9.0 |
Potassium (mg) | 5,100* | 1,181 | −101.2 | −8.6 | −199.1 | −16.9 | −39.2 | −3.3 |
Sodium (mg) | 1,500* | 608 | −43.8 | −7.2 | −69.2 | −11.4 | −69.7 | −11.5 |
Zinc (mg) | 10.4 | 4.6 | −0.3 | −5.7 | −0.5 | −10.1 | −0.4 | −8.9 |
Copper (mg) | 1 | 0.29 | −0.0 | −2.9 | −0.0 | −5.3 | −0.0 | −1.7 |
Selenium (µg) | 59 | 41.4 | −1.6 | −3.9 | −2.8 | −6.7 | −2.5 | −6.1 |
Vitamin C (mg) | 100 | 50.9 | −0.7 | −1.3 | −1.3 | −2.5 | −0.1 | −0.3 |
Thiamin (mg) | 1.2 | 0.56 | −0.0 | −4.7 | −0.1 | −9.1 | −0.0 | −1.5 |
Riboflavin (mg) | 1.3 | 1.2 | −0.1 | −9.9 | −0.2 | −18.5 | −0.1 | −5.5 |
Niacin (mg) | 13 | 7.8 | −0.1 | −0.8 | −0.1 | −1.5 | −0.0 | −0.3 |
Vitamin B6 (mg) | 1.7 | 0.87 | −0.0 | −3.6 | −0.1 | −6.7 | −0.0 | −1.6 |
Folate (µg DFE) | 450 | 293 | −2.9 | −1.0 | −5.7 | −1.9 | −3.2 | −1.1 |
Choline (mg) | 550* | 113 | 0 | 0 | 0 | 0 | 0 | 0 |
Vitamin B12 (µg) | 2.4 | 3.4 | −0.3 | −7.4 | −0.5 | −14.0 | −0.2 | −4.8 |
Vitamin A (µg RAE) | 900 | 456 | −49.8 | −10.9 | −85.3 | −18.7 | −28.8 | −6.3 |
Vitamin E (mg) | 16 | 2.4 | −0.0 | −0.2 | −0.0 | −0.1 | −0.0 | −1.8 |
Vitamin D (IU) | 400 | 223 | −32.2 | −14.4 | −58.1 | −26.1 | −4.5 | −2.0 |
Saturated fat (g) | 29 | 7.8 | −0.6 | −8.3 | −0.8 | −10.6 | −1.7 | −21.7 |
Total dairy (c-eq) | 3 | 2.0 | −0.6 | −28.7 | −0.8 | −39.4 | −0.6 | −42.7 |
FP Cost | $47.41 | −$1.59 | −3.4 | −$2.49 | −5.3 | −$5.51 | −11.6 | |
Average per-participant FP cost | $37.27 | −$0.06 | −0.2 | −$0.12 | −0.3 | −$0.19 | −0.5 |
NOTES: Tests of decreases in the amount of milk and milk substitutions may result in increases or decreases of nutrients due to changes in redemption rates and allowable substitutions. For example, revised and test packages allow an additional quart of yogurt compared to the current packages; 1 qt of fat-free milk contains 363 kcal and no added sugars, whereas 1 qt of low-fat vanilla yogurt contains 833 kcal 66 g of added sugars. See additional notes following Table S-22.
TABLE S-5 Food Package IV-B Sensitivity Results: Impact of Changes to Cereal Form and Redemption
FP Nutrients, Food Groups, HEI Components, and Cost | EAR/AI,* 1–3y/4–8y | Current Cereal (60% Redemption) | Change from Current (Redemption Rate) | |||||
---|---|---|---|---|---|---|---|---|
Revised: All WG Cereal (54%) | Test 1: All WG (60%) | Test 2: All WG (69%)a | ||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 1,300 | 423 | −9.4 | −2.2 | −1.7 | −0.4 | +9.2 | +2.2 |
Protein (g) | 13 (RDA) | 20.5 | +0.2 | +0.8 | +0.4 | +1.8 | +0.7 | +3.3 |
Total fat (g) | ND | 11.2 | −0.1 | −0.8 | +0.0 | +0.0 | +0.1 | +1.3 |
Carbohydrate (g) | 130 (RDA) | 60.6 | −2.1 | −3.5 | −0.5 | −0.8 | +1.8 | +3.0 |
Fiber (g) | 19/25* | 4.3 | +0.3 | +6.0 | +0.4 | +10.2 | +0.7 | +16.3 |
Added sugar (g) | NA/32.5 | 4.3 | −0.5 | −10.9 | −0.2 | −4.6 | +0.2 | +4.5 |
Calcium (mg) | 500/800 | 543 | +8.7 | +1.6 | +13.4 | +2.5 | +20.1 | +3.7 |
Iron (mg) | 3/4.1 | 8.2 | −0.7 | −8.7 | −0.1 | −0.8 | +0.9 | +10.5 |
Magnesium (mg) | 65/110 | 98.9 | +4.1 | +4.2 | +6.1 | +6.1 | +8.9 | +9.0 |
Phosphorus (mg) | 380/405 | 513 | +23.9 | +4.7 | +32.0 | +6.2 | +43.7 | +8.5 |
Potassium (mg) | 3,000/3,800* | 927 | +22.2 | +2.4 | +31.0 | +3.3 | +43.7 | +4.7 |
Sodium (mg) | 1,000/1,200* | 412 | −29.8 | −7.3 | −23.0 | −5.6 | −13.2 | −3.2 |
Zinc (mg) | 2.5/4 | 3.7 | +0.5 | +14.0 | +0.7 | +19.5 | +1.0 | +27.4 |
Copper (mg) | 0.26/0.34 | 0.22 | +0.0 | +0.5 | +0.0 | +2.6 | +0.0 | +5.6 |
Selenium (µg) | 17/23 | 21.1 | +0.2 | +0.9 | +0.5 | +2.4 | +0.9 | +4.5 |
Vitamin C (mg) | 13/22 | 42.5 | −1.4 | −3.2 | −1.2 | −2.8 | −1.0 | −2.3 |
Thiamin (mg) | 0.4/0.5 | 0.51 | −0.1 | −12.2 | −0.0 | −7.8 | −0.0 | −1.4 |
Riboflavin (mg) | 0.4/0.5 | 0.95 | −0.1 | −11.4 | −0.1 | −9.8 | −0.1 | −7.5 |
Niacin (mg) | 5/6 | 5.3 | −0.5 | −10.0 | −0.2 | −3.9 | +0.3 | +4.9 |
Vitamin B6 (mg) | 0.4/0.5 | 0.71 | −0.0 | −6.9 | −0.0 | −2.0 | +0.0 | +5.2 |
Folate (µg DFE) | 120/160 | 263 | −14.8 | −5.6 | +6.1 | +2.3 | +36.2 | +13.8 |
Choline (mg) | 200/250* | 58.0 | −0.1 | −0.2 | +0.3 | +0.4 | +0.8 | +1.3 |
Vitamin B12 (µg) | 0.7/1 | 2.4 | −0.2 | −10.0 | −0.2 | −6.6 | −0.0 | −1.7 |
Vitamin A (µg RAE) | 210/275 | 357 | −42.1 | −11.8 | −33.0 | −9.2 | −19.8 | −5.6 |
Vitamin E (mg) | 5/6 | 1.78 | −0.5 | −29.8 | −0.5 | −29.1 | −0.5 | −28.2 |
Vitamin D (IU) | 400 | 148 | −9.8 | −6.6 | −8.5 | −5.7 | −6.6 | −4.4 |
Saturated fat (g) | NA/14 | 4.5 | +0.0 | +0.5 | +0.0 | +0.9 | +0.1 | +1.5 |
Total grains (c-eq) | 4.5 | 1.3 | −0.07 | −5.6 | 0.00 | 0 | 0.10 | 8.1 |
Whole grains (c-eq) | 2.3 | 0.7 | +0.19 | +26.9 | +0.22 | +32.0 | 0.28 | +39.4 |
HEI whole grains | 0 to 10 | 2.6 | +0.84 | +32.4 | +1.00 | +38.6 | +1.23 | +47.5 |
HEI overall | 0 to 100 | 66 | +0.84 | +1.3 | +1.00 | +1.5 | +1.23 | +1.9 |
FP cost | $33.88 | −$0.08 | −0.2 | +$0.43 | +1.3 | +$1.16 | +3.4 | |
Average per-participant FP cost | $37.27 | −$0.03 | −0.1 | +$0.15 | +0.4 | +$0.42 | +1.1 |
NOTES: See additional notes following Table S-22.
a Represents the highest redemption rate for breakfast cereals among those made available to the committee.
TABLE S-6 Food Package V-A Sensitivity Results: Impact of Changes to Cereal Form and Redemption
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount (60% Redemption) | Change from Current (Redemption Rate) | |||
---|---|---|---|---|---|---|
Revised: All WG Cereal (54%) | Test 1: All WG (60%) | |||||
Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,625 | 468 | −9.4 | −2.0 | −1.7 | −0.4 |
Protein (g) | 71 (RDA) | 23 | +0.2 | +0.7 | +0.4 | +1.7 |
Total Fat (g) | ND | 13 | −0.1 | −0.7 | +0.0 | +0.0 |
Carbohydrate (g) | 175 (RDA) | 65 | −2.1 | −3.2 | −0.5 | −0.8 |
Fiber (g) | 28* | 4.9 | +0.3 | +5.3 | +0.4 | +9.0 |
Added sugar (g) | 65.0 | 4.3 | −0.5 | −10.8 | −0.2 | −4.5 |
Calcium (mg) | 800 | 581 | +8.7 | +1.5 | +13.4 | +2.3 |
Iron (mg) | 22 | 8.2 | −0.7 | −8.7 | −0.1 | −0.8 |
Magnesium (mg) | 290/300 | 114 | +4.1 | +3.6 | +6.1 | +5.3 |
Phosphorus (mg) | 580 | 559 | +23.9 | +4.3 | +32.0 | +5.7 |
Potassium (mg) | 4,700* | 1,096 | +22.2 | +2.0 | +31.0 | +2.8 |
Sodium (mg) | 1,500* | 416 | −29.8 | −7.2 | −23.0 | −5.5 |
Zinc (mg) | 9.5 | 3.8 | +0.5 | +13.4 | +0.7 | +18.6 |
Copper (mg) | 0.8 | 0.26 | +0.0 | +0.4 | +0.0 | +2.2 |
Selenium (µg) | 49 | 19.3 | +0.2 | +1.0 | +0.5 | +2.6 |
Vitamin C (mg) | 70 | 50.8 | −1.4 | −2.7 | −1.2 | −2.3 |
Thiamin (mg) | 1.2 | 0.54 | −0.1 | −11.6 | −0.0 | −7.4 |
Riboflavin (mg) | 1.2 | 1.04 | −0.1 | −10.5 | −0.1 | −9.0 |
Niacin (mg) | 14 | 5.8 | −0.5 | −9.2 | −0.2 | −3.6 |
Vitamin B6 (mg) | 1.6 | 0.77 | −0.0 | −6.4 | −0.0 | −1.8 |
Folate (µg DFE) | 520 | 283 | −14.8 | −5.2 | +6.1 | +2.2 |
Choline (mg) | 450* | 57.4 | −0.1 | −0.2 | +0.3 | +0.4 |
Vitamin B12 (µg) | 2.2 | 2.5 | −0.2 | −9.4 | −0.2 | −6.2 |
Vitamin A (µg RAE) | 550 | 381 | −42.1 | −11.0 | −33.0 | −8.7 |
Vitamin E (mg) | 12 | 2.08 | −0.5 | −25.5 | −0.5 | −25.0 |
Vitamin D (IU) | 400 | 168 | −9.8 | −5.8 | −8.5 | −5.1 |
Saturated fat (g) | 29 | 6.0 | +0.0 | +0.8 | +0.0 | +0.8 |
Total grains (c-eq) | 9 | 1.01 | −0.1 | −7.2 | 0 | 0 |
Whole grains (c-eq) | 4.5 | 0.42 | +0.2 | +44.9 | +0.2 | +53.5 |
FP cost | $36.68 | −$0.08 | −0.2 | +$0.43 | +1.2 | |
Average per-participant FP cost | $37.27 | −$0.01 | −0.0 | +$0.04 | +0.1 |
NOTES: See notes following Table S-22.
TABLE S-7 Food Package VII Sensitivity Results: Impact of Changes to Cereal Form and Redemption
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount (60% Redemption) | Change from Current (Redemption Rate) | |||
---|---|---|---|---|---|---|
Revised: All WG (54%) | Test 1: All WG (60%) | |||||
Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,492 | 559 | −9.4 | −1.7 | −1.7 | −0.3 |
Protein (g) | 71 (RDA) | 31.7 | +0.2 | +0.5 | +0.4 | +1.2 |
Total fat (g) | ND | 19.1 | −0.1 | −0.5 | +0.0 | +0.0 |
Carbohydrate (g) | 210 (RDA) | 65.6 | −2.1 | −3.2 | −0.5 | −0.8 |
Fiber (g) | 29* | 4.9 | +0.3 | +5.3 | +0.4 | +9.0 |
Added sugar (g) | 65.0 | 3.9 | −0.5 | −12.0 | −0.2 | −5.0 |
Calcium (mg) | 800 | 717 | +8.7 | +1.2 | +13.4 | +1.9 |
Iron (mg) | 6.5 | 8.8 | −0.7 | −8.1 | −0.1 | −0.8 |
Magnesium (mg) | 255/265 | 125 | +4.1 | +3.3 | +6.1 | +4.9 |
Phosphorus (mg) | 580 | 698 | +23.9 | +3.4 | +32.0 | +4.6 |
Potassium (mg) | 5,100* | 1,181 | +22.2 | +1.9 | +31.0 | +2.6 |
Sodium (mg) | 1,500* | 608 | −29.8 | −4.9 | −23.0 | −3.8 |
Zinc (mg) | 10.4 | 4.6 | +0.5 | +11.1 | +0.7 | +15.5 |
Copper (mg) | 1 | 0.29 | +0.0 | +0.4 | +0.0 | +1.9 |
Selenium (µg) | 59 | 41.4 | +0.2 | +0.5 | +0.5 | +1.2 |
Vitamin C (mg) | 100 | 50.9 | −1.4 | −2.7 | −1.2 | −2.3 |
Thiamin (mg) | 1.2 | 0.56 | −0.1 | −11.2 | −0.0 | −7.2 |
Riboflavin (mg) | 1.3 | 1.2 | −0.1 | −9.1 | −0.1 | −7.9 |
Niacin (mg) | 13 | 7.8 | −0.5 | −6.9 | −0.2 | −2.7 |
Vitamin B6 (mg) | 1.7 | 0.87 | −0.0 | −5.6 | −0.0 | −1.6 |
Folate (µg DFE) | 450 | 293 | −14.8 | −5.0 | +6.1 | +2.1 |
Choline (mg) | 550* | 113 | −0.1 | −0.1 | +0.3 | +0.2 |
Vitamin B12 (µg) | 2.4 | 3.42 | −0.2 | −7.0 | −0.2 | −4.6 |
Vitamin A (µg RAE) | 900 | 456 | −42.1 | −9.2 | −33.0 | −7.2 |
Vitamin E (mg) | 16 | 2.41 | −0.5 | −22.1 | −0.5 | −21.6 |
Vitamin D (IU) | 400 | 223 | −9.8 | −4.4 | −8.5 | −3.8 |
Saturated fat (g) | 29 | 7.8 | +0.0 | +0.3 | +0.0 | +0.5 |
Total grains (c-eq) | 9 | 1.01 | −0.1 | −7.2 | 0 | 0 |
Whole grains (c-eq) | 4.5 | 0.42 | +0.2 | +44.9 | +0.2 | +53.5 |
FP cost | $47.41 | −$0.08 | −0.2 | +$0.43 | +0.9 | |
Average per-participant FP cost | $37.27 | −$0.01 | −0.0 | +$0.01 | +0.0 |
NOTES: See notes following Table S-22.
TABLE S-8 Food Package IV-B Sensitivity Results: Impact of Changes to CVV Redemption
FP Nutrients, Food Groups, HEI Components, and Cost | EAR/AI,* 1–3y/4–8y | Current Amount (77% Redemption): $8 | Change from Current (Redemption Rate) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
Revised: +$4 (75%) | Test 1: +$4 (65%) | Test 2: +$4 (80%) | Test 3: +$4 (85%) | |||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 1,300 | 423 | +16.1 | +3.8 | +9.2 | +2.2 | +19.5 | +4.6 | +22.9 | +5.4 |
Protein (g) | 13 (RDA) | 20.5 | +0.2 | +1.1 | +0.1 | +0.6 | +0.3 | +1.3 | +0.3 | +1.5 |
Total fat (g) | ND | 11.2 | +0.3 | +2.6 | +0.2 | +1.5 | +0.3 | +3.1 | +0.4 | +3.6 |
Carbohydrate (g) | 130 (RDA) | 60.6 | +2.8 | +4.6 | +1.6 | +2.7 | +3.4 | +5.6 | +4.0 | +6.6 |
Fiber (g) | 19/25* | 4.3 | +0.5 | +12.0 | +0.3 | +6.9 | +0.6 | +14.5 | +0.7 | +17.1 |
Added sugar (g) | NA/32.5 | 4.3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Calcium (mg) | 500/800 | 543 | +3.1 | +0.6 | +1.8 | +0.3 | +3.8 | +0.7 | +4.5 | +0.8 |
Iron (mg) | 3/4.1 | 8.2 | +0.1 | +0.9 | +0.0 | +0.5 | +0.1 | +1.1 | +0.1 | +1.3 |
Magnesium (mg) | 65/110 | 99 | +3.5 | +3.6 | +2.0 | +2.1 | +4.3 | +4.3 | +5.0 | +5.1 |
Phosphorus (mg) | 380/405 | 513 | +5.7 | +1.1 | +3.3 | +0.6 | +6.9 | +1.3 | +8.1 | +1.6 |
Potassium (mg) | 3,000/3,800* | 927 | +57.1 | +6.2 | +32.8 | +3.5 | +69.2 | +7.5 | +81.4 | +8.8 |
Sodium (mg) | 1,000/1,200* | 412 | +0.9 | +0.2 | +0.5 | +0.1 | +1.1 | +0.3 | +1.3 | +0.3 |
Zinc (mg) | 2.5/4 | 3.7 | +0.0 | +1.1 | +0.0 | +0.6 | +0.0 | +1.3 | +0.1 | +1.5 |
Copper (mg) | 0.26/0.34 | 0.22 | +0.0 | +7.3 | +0.0 | +4.2 | +0.0 | +8.8 | +0.0 | +10.4 |
Selenium (µg) | 17/23 | 21.1 | +0.1 | +0.4 | +0.1 | +0.2 | +0.1 | +0.5 | +0.1 | +0.6 |
Vitamin C (mg) | 13/22 | 42.5 | +5.8 | +13.7 | +3.3 | +7.9 | +7.0 | +16.6 | +8.3 | +19.5 |
Thiamin (mg) | 0.4/0.5 | 0.51 | +0.0 | +2.2 | +0.0 | +1.2 | +0.0 | +2.6 | +0.0 | +3.1 |
Riboflavin (mg) | 0.4/0.5 | 0.95 | +0.0 | +1.1 | +0.0 | +0.6 | +0.0 | +1.4 | +0.0 | +1.6 |
Niacin (mg) | 5/6 | 5.3 | +0.1 | +2.4 | +0.1 | +1.4 | +0.2 | +3.0 | +0.2 | +3.5 |
Vitamin B6 (mg) | 0.4/0.5 | 0.71 | +0.0 | +5.0 | +0.0 | +2.9 | +0.0 | +6.1 | +0.1 | +7.2 |
Folate (µg DFE) | 120/160 | 263 | +5.0 | +1.9 | +2.9 | +1.1 | +6.0 | +2.3 | +7.1 | +2.7 |
Choline (mg) | 200/250* | 58.0 | +1.8 | +3.1 | +1.0 | +1.8 | +2.2 | +3.8 | +2.6 | +4.4 |
Vitamin B12 (µg) | 0.7/1 | 2.40 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 210/275 | 357 | +5.2 | +1.4 | +3.0 | +0.8 | +6.3 | +1.8 | +7.4 | +2.1 |
Vitamin E (mg) | 5/6 | 1.8 | +0.1 | +4.7 | +0.0 | +2.7 | +0.1 | +5.7 | +0.1 | +6.6 |
Vitamin D (IU) | 400 | 148 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Saturated fat (g) | NA/14 | 4.5 | +0.0 | +1.0 | +0.0 | +0.6 | +0.1 | +1.2 | +0.1 | +1.4 |
Total fruit (c-eq) | 1.25 | 0.63 | +0.11 | +18.4 | 0.07 | +10.6 | 0.14 | +22.2 | 0.16 | +26.1 |
Fruit, whole (c-eq) | 0.8 | 0.25 | +0.11 | +45.7 | 0.07 | +26.3 | 0.14 | +55.5 | 0.16 | +65.2 |
Total vegetables (c-eq) | 1.5 | 0.19 | +0.06 | +30.1 | 0.03 | +17.3 | 0.07 | +36.5 | 0.08 | +42.8 |
HEI fruit, total | 0 to 5 | 5.0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
HEI fruit, whole | 0 to 5 | 5.0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
HEI vegetables, total | 0 to 5 | 1.8 | +0.17 | +9.3 | +0.10 | +5.3 | 0.21 | +11.3 | +0.24 | +13.2 |
HEI overall | 0 to 100 | 66.3 | +0.17 | +0.3 | +0.10 | +0.1 | 0.21 | +0.3 | +0.24 | +0.4 |
FP cost | $33.88 | +$2.82 | +8.3 | +$1.62 | +4.8 | +$3.42 | +10.1 | +$4.02 | +11.9 | |
Average per-participant FP cost | $37.27 | +$1.03 | +2.8 | +$0.59 | +1.6 | +$1.25 | +3.4 | +$1.47 | +3.9 |
NOTES: See notes following Table S-22.
TABLE S-9 Food Package V-A Sensitivity Results: Impact of Changes to CVV Redemption
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount (77% Redemption): $11 | Change from Current (Redemption Rate) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
Revised: +$4 (75%) | Test 1: +$4 (65%) | Test 2: +$4 (80%) | Test 3: +$4 (85%) | |||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,625 | 468 | +15.7 | +3.4 | +7.2 | +1.5 | +19.9 | +4.3 | +24.2 | +5.2 |
Protein (g) | 71 (RDA) | 22.5 | +0.2 | +1.0 | +0.1 | +0.4 | +0.3 | +1.2 | +0.3 | +1.5 |
Total fat (g) | ND | 13.4 | +0.3 | +2.1 | +0.1 | +1.0 | +0.4 | +2.7 | +0.4 | +3.2 |
Carbohydrate (g) | 175 (RDA) | 65.2 | +2.7 | +4.2 | +1.2 | +1.9 | +3.5 | +5.3 | +4.2 | +6.5 |
Fiber (g) | 28* | 4.9 | +0.5 | +10.3 | +0.2 | +4.7 | +0.6 | +13.1 | +0.8 | +15.9 |
Added sugar (g) | 65.0 | 4.3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Calcium (mg) | 800 | 581 | +3.1 | +0.5 | +1.4 | +0.2 | +3.9 | +0.7 | +4.7 | +0.8 |
Iron (mg) | 22 | 8.2 | +0.1 | +0.9 | +0.0 | +0.4 | +0.1 | +1.2 | +0.1 | +1.4 |
Magnesium (mg) | 290/300 | 114 | +3.4 | +3.0 | +1.6 | +1.4 | +4.4 | +3.9 | +5.3 | +4.7 |
Phosphorus (mg) | 580 | 559 | +5.6 | +1.0 | +2.5 | +0.5 | +7.1 | +1.3 | +8.6 | +1.5 |
Potassium (mg) | 4,700* | 1,096 | +55.8 | +5.1 | +25.4 | +2.3 | +70.9 | +6.5 | +86.1 | +7.9 |
Sodium (mg) | 1,500* | 416 | +0.9 | +0.2 | +0.4 | +0.1 | +1.1 | +0.3 | +1.4 | +0.3 |
Zinc (mg) | 9.5 | 3.8 | +0.0 | +1.0 | +0.0 | +0.5 | +0.0 | +1.3 | +0.1 | +1.5 |
Copper (mg) | 0.8 | 0.26 | +0.0 | +5.9 | +0.0 | +2.7 | +0.0 | +7.5 | +0.0 | +9.1 |
Selenium (µg) | 49 | 19.3 | +0.1 | +0.5 | +0.0 | +0.2 | +0.1 | +0.6 | +0.1 | +0.7 |
Vitamin C (mg) | 70 | 50.8 | +5.7 | +11.2 | +2.6 | +5.1 | +7.2 | +14.2 | +8.8 | +17.2 |
Thiamin (mg) | 1.2 | 0.54 | +0.0 | +2.0 | +0.0 | +0.9 | +0.0 | +2.6 | +0.0 | +3.1 |
Riboflavin (mg) | 1.2 | 1.04 | +0.0 | +1.0 | +0.0 | +0.5 | +0.0 | +1.3 | +0.0 | +1.6 |
Niacin (mg) | 14 | 5.80 | +0.1 | +2.2 | +0.1 | +1.0 | +0.2 | +2.8 | +0.2 | +3.4 |
Vitamin B6 (mg) | 1.6 | 0.77 | +0.0 | +4.5 | +0.0 | +2.1 | +0.0 | +5.7 | +0.1 | +6.9 |
Folate (µg DFE) | 520 | 283 | +4.9 | +1.7 | +2.2 | +0.8 | +6.2 | +2.2 | +7.5 | +2.7 |
Choline (mg) | 450* | 57.44 | +1.8 | +3.1 | +0.8 | +1.4 | +2.2 | +3.9 | +2.7 | +4.7 |
Vitamin B12 (µg) | 2.2 | 2.54 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 550 | 381 | +5.1 | +1.3 | +2.3 | +0.6 | +6.4 | +1.7 | +7.8 | +2.0 |
Vitamin E (mg) | 12 | 2.08 | +0.1 | +3.9 | +0.0 | +1.8 | +0.1 | +5.0 | +0.1 | +6.0 |
Vitamin D (IU) | 400 | 168 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Saturated fat (g) | 29 | 6.0 | +0.0 | +0.7 | +0.0 | +0.7 | +0.0 | +0.7 | +0.0 | +0.7 |
Fruit, total (c-eq) | 2.0 | 0.77 | +0.11 | +14.6 | +0.1 | +6.7 | 0.14 | +18.6 | +0.2 | +22.6 |
Fruit, whole (c-eq) | 1.0 | 0.34 | +0.11 | +32.5 | +0.1 | +14.8 | 0.14 | +41.3 | +0.2 | +50.2 |
Vegetables, total (c-eq) | 3.5 | 0.30 | +0.06 | +18.5 | +0.03 | +8.4 | 0.07 | +23.5 | +0.1 | +28.5 |
FP cost | $36.68 | +$2.76 | +7.5 | +$1.26 | +3.4 | +$3.51 | +9.6 | +$4.26 | +11.6 | |
Average per-participant FP cost | $37.27 | +$0.26 | +0.7 | +$0.12 | +0.3 | +$0.34 | +.09 | +$0.41 | +1.1 |
NOTES: See notes following Table S-22.
TABLE S-10 Food Package VII Sensitivity Results: Impact of Changes to CVV Amount and Redemption
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount (77% Redemption): $11 | Change from Current (Redemption Rate) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
Revised: +$24 (75%) | Test 1: +$24 (85%) | Test 2: +$9 (75%) | Test 3: +$34 (75%) | |||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,492 | 559 | +101.0 | +18.1 | +120.9 | +21.6 | +37.0 | +6.6 | +143.6 | +25.7 |
Protein (g) | 71 (RDA) | 32 | +1.4 | +4.4 | +1.7 | +5.3 | +0.5 | +1.6 | +2.0 | +6.3 |
Total fat (g) | ND | 19 | +1.8 | +9.4 | +2.2 | +11.3 | +0.7 | +3.5 | +2.6 | +13.4 |
Carbohydrate (g) | 210 (RDA) | 66 | +17.6 | +26.8 | +21.1 | +32.1 | +6.5 | +9.8 | +25.0 | +38.2 |
Fiber (g) | 29* | 4.9 | +3.3 | +66.5 | +3.9 | +79.6 | +1.2 | +24.4 | +4.6 | +94.6 |
Added sugar (g) | 65.0 | 3.9 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Calcium (mg) | 800 | 717 | +19.7 | +2.7 | +23.5 | +3.3 | +7.2 | +1.0 | +28.0 | +3.9 |
Iron (mg) | 6.5 | 8.8 | +0.5 | +5.4 | +0.6 | +6.5 | +0.2 | +2.0 | +0.7 | +7.7 |
Magnesium (mg) | 255/265 | 125 | +22.2 | +17.8 | +26.6 | +21.3 | +8.1 | +6.5 | +31.6 | +25.3 |
Phosphorus (mg) | 580 | 698 | +35.9 | +5.1 | +43.0 | +6.2 | +13.2 | +1.9 | +51.1 | +7.3 |
Potassium (mg) | 5,100* | 1,181 | +359.0 | +30.4 | +429.7 | +36.4 | +131.6 | +11.1 | +510.6 | +43.2 |
Sodium (mg) | 1,500* | 608 | +5.8 | +0.9 | +6.9 | +1.1 | +2.1 | +0.3 | +8.2 | +1.3 |
Zinc (mg) | 10.4 | 4.6 | +0.2 | +5.3 | +0.3 | +6.4 | +0.1 | +2.0 | +0.3 | +7.6 |
Copper (mg) | 1 | 0.29 | +0.1 | +34.4 | +0.1 | +41.2 | +0.0 | +12.6 | +0.1 | +48.9 |
Selenium (µg) | 59 | 41.4 | +0.6 | +1.4 | +0.7 | +1.7 | +0.2 | +0.5 | +0.8 | +2.0 |
Vitamin C (mg) | 100 | 50.9 | +36.5 | +71.7 | +43.7 | +85.8 | +13.4 | +26.3 | +51.9 | +101.9 |
Thiamin (mg) | 1.2 | 0.56 | +0.1 | +12.5 | +0.1 | +15.0 | +0.0 | +4.6 | +0.1 | +17.8 |
Riboflavin (mg) | 1.3 | 1.19 | +0.1 | +5.7 | +0.1 | +6.8 | +0.0 | +2.1 | +0.1 | +8.1 |
Niacin (mg) | 13 | 7.75 | +0.8 | +10.6 | +1.0 | +12.7 | +0.3 | +3.9 | +1.2 | +15.1 |
Vitamin B6 (mg) | 1.7 | 0.87 | +0.2 | +25.7 | +0.3 | +30.8 | +0.1 | +9.4 | +0.3 | +36.6 |
Folate (µg DFE) | 450 | 293 | +31.3 | +10.7 | +37.5 | +12.8 | +11.5 | +3.9 | +44.5 | +15.2 |
Choline (mg) | 550* | 113 | +11.3 | +10.0 | +13.6 | +12.0 | +4.2 | +3.7 | +16.1 | +14.2 |
Vitamin B12 (µg) | 2.4 | 3.42 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 900 | 456 | +32.5 | +7.1 | +38.9 | +8.5 | +11.9 | +2.6 | +46.3 | +10.1 |
Vitamin E (mg) | 16 | 2.41 | +0.5 | +21.7 | +0.6 | +26.0 | +0.2 | +8.0 | +0.7 | +30.9 |
Vitamin D (IU) | 400 | 223 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
Saturated fat (g) | 29 | 7.8 | +0.3 | +3.6 | +0.3 | +4.4 | +0.1 | +1.3 | +0.4 | +5.2 |
Fruit, total (c-eq) | 2.0 | 0.77 | +0.7 | +94.2 | +0.9 | +112.7 | +0.3 | +34.5 | +1.0 | +133.9 |
Fruit, whole (c-eq) | 1.0 | 0.34 | +0.7 | +209.1 | +0.9 | +250.4 | +0.3 | +76.7 | +1.0 | +297.5 |
Vegetables, total (c-eq) | 3.5 | 0.30 | +0.4 | +119.0 | +0.4 | +142.4 | 0.13 | +43.6 | 0.51 | +169.2 |
FP cost | $47.41 | +$17.76 | +37.5 | +$21.26 | +44.8 | +$6.51 | +13.7 | +$25.26 | +53.3 | |
Average per-participant FP cost | $37.27 | +$0.58 | +1.6 | +$0.70 | +1.9 | +$0.21 | +0.6 | +$0.83 | +2.2 |
NOTES: See notes following Table S-22.
FP Nutrients, Food Groups, HEI Components, and Cost | EAR/AI,* 1–3y/4–8y | Current Amount (77% Redemption): $8 | Change from Current (Redemption Rate) | |||
---|---|---|---|---|---|---|
Revised: +$4 (75%), 33/67 Vegetable/Fruit | Test 1: +$4 (75%), 50/50 Vegetable/Fruit | |||||
Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 1,300 | 423 | +16.1 | +3.8 | +14.5 | +3.4 |
Protein (g) | 13 (RDA) | 20.5 | +0.2 | +1.1 | +0.3 | +1.5 |
Total fat (g) | ND | 11.2 | +0.3 | +2.6 | +0.7 | +5.9 |
Carbohydrate (g) | 130 (RDA) | 60.6 | +2.8 | +4.6 | +2.0 | +3.3 |
Fiber (g) | 19/25* | 4.3 | +0.5 | +12.0 | +0.6 | +14.5 |
Added sugar (g) | NA/32.5 | 4.3 | 0 | 0 | 0 | 0 |
Calcium (mg) | 500/800 | 543 | +3.1 | +0.6 | +3.2 | +0.6 |
Iron (mg) | 3/4.1 | 8.2 | +0.1 | +0.9 | +0.1 | +1.3 |
Magnesium (mg) | 65/110 | 99 | +3.5 | +3.6 | +4.1 | +4.1 |
Phosphorus (mg) | 380/405 | 513 | +5.7 | +1.1 | +8.6 | +1.7 |
Potassium (mg) | 3,000/3,800* | 927 | +57.1 | +6.2 | +73.2 | +7.9 |
Sodium (mg) | 1,000/1,200* | 412 | +0.9 | +0.2 | +2.0 | +0.5 |
Zinc (mg) | 2.5/4 | 3.7 | +0.0 | +1.1 | +0.1 | +1.8 |
Copper (mg) | 0.26/0.34 | 0.22 | +0.0 | +7.3 | +0.0 | +10.3 |
Selenium (µg) | 17/23 | 21.1 | +0.1 | +0.4 | +0.1 | +0.3 |
Vitamin C (mg) | 13/22 | 42.5 | +5.8 | +13.7 | +5.8 | +13.6 |
Thiamin (mg) | 0.4/0.5 | 0.51 | +0.0 | +2.2 | +0.0 | +2.6 |
Riboflavin (mg) | 0.4/0.5 | 0.95 | +0.0 | +1.1 | +0.0 | +1.3 |
Niacin (mg) | 5/6 | 5.34 | +0.1 | +2.4 | +0.2 | +3.8 |
Vitamin B6 (mg) | 0.4/0.5 | 0.71 | +0.0 | +5.0 | +0.0 | +5.7 |
Folate (µg DFE) | 120/160 | 263 | +5.0 | +1.9 | +7.0 | +2.7 |
Choline (mg) | 200/250* | 58.0 | +1.8 | +3.1 | +2.3 | +3.9 |
Vitamin B12 (µg) | 0.7/1 | 2.4 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 210/275 | 357 | +5.2 | +1.4 | +11.6 | +3.3 |
Vitamin E (mg) | 5/6 | 1.8 | +0.1 | +4.7 | +0.2 | +8.7 |
Vitamin D (IU) | 400 | 148 | 0 | 0 | 0 | 0 |
Saturated fat (g) | NA/14 | 4.5 | +0.0 | +1.0 | +0.1 | +2.2 |
Fruit, total (c-eq) | 1.25 | 0.63 | +0.11 | +18.4 | +0.02 | +3.5 |
Fruit, whole (c-eq) | 0.8 | 0.25 | +0.11 | +45.7 | +0.02 | +8.8 |
Vegetables, total (c-eq) | 1.5 | 0.19 | +0.06 | +30.1 | +0.15 | +79.4 |
HEI fruit, total | 0 to 5 | 5.00 | 0 | 0 | 0 | 0 |
HEI fruit, whole | 0 to 5 | 5.00 | 0 | 0 | 0 | 0 |
HEI vegetables, total | 0 to 5 | 1.84 | +0.57 | +30.9 | +0.45 | +24.6 |
HEI overall | 0 to 100 | 66.26 | +0.57 | +0.9 | +0.45 | +0.7 |
FP cost | $33.88 | +$2.82 | +8.3 | +$2.82 | +8.3 | |
Average per-participant FP cost | $37.27 | +$1.03 | +2.8 | +$1.03 | +2.8 |
NOTES: See notes following Table S-22.
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount (77% Redemption): $11 | Change from Current (Redemption Rate) | |||
---|---|---|---|---|---|---|
Revised: +$4 (75%), 33/67 Vegetable/Fruit | Test 1: +$4 (75%), 50/50 Vegetable/Fruit | |||||
Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,625 | 468 | +15.7 | +3.4 | +13.8 | +2.9 |
Protein (g) | 71 (RDA) | 22.5 | +0.2 | +1.0 | +0.3 | +1.4 |
Total fat (g) | ND | 13.4 | +0.3 | +2.1 | +0.8 | +5.6 |
Carbohydrate (g) | 175 (RDA) | 65.2 | +2.7 | +4.2 | +1.7 | +2.7 |
Fiber (g) | 28* | 4.9 | +0.5 | +10.3 | +0.6 | +13.1 |
Added sugar (g) | 65.0 | 4.3 | 0 | 0 | 0 | 0 |
Calcium (mg) | 800 | 581 | +3.1 | +0.5 | +3.1 | +0.5 |
Iron (mg) | 22 | 8.2 | +0.1 | +0.9 | +0.1 | +1.3 |
Magnesium (mg) | 290/300 | 114 | +3.4 | +3.0 | +4.1 | +3.6 |
Phosphorus (mg) | 580 | 559 | +5.6 | +1.0 | +9.1 | +1.6 |
Potassium (mg) | 4,700* | 1,096 | +55.8 | +5.1 | +75.8 | +6.9 |
Sodium (mg) | 1,500* | 416 | +0.9 | +0.2 | +2.3 | +0.6 |
Zinc (mg) | 9.5 | 3.8 | +0.0 | +1.0 | +0.1 | +1.8 |
Copper (mg) | 0.8 | 0.26 | +0.0 | +5.9 | +0.0 | +9.1 |
Selenium (µg) | 49 | 19.3 | +0.1 | +0.5 | +0.0 | +0.2 |
Vitamin C (mg) | 70 | 50.8 | +5.7 | +11.2 | +5.6 | +11.1 |
Thiamin (mg) | 1.2 | 0.54 | +0.0 | +2.0 | +0.0 | +2.6 |
Riboflavin (mg) | 1.2 | 1.04 | +0.0 | +1.0 | +0.0 | +1.2 |
Niacin (mg) | 14 | 5.80 | +0.1 | +2.2 | +0.2 | +3.7 |
Vitamin B6 (mg) | 1.6 | 0.77 | +0.0 | +4.5 | +0.0 | +5.2 |
Folate (µg DFE) | 520 | 283 | +4.9 | +1.7 | +7.4 | +2.6 |
Choline (mg) | 450* | 57.4 | +1.8 | +3.1 | +2.3 | +4.1 |
Vitamin B12 (µg) | 2.2 | 2.5 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 550 | 381 | +5.1 | +1.3 | +13.1 | +3.4 |
Vitamin E (mg) | 12 | 2.08 | +0.1 | +3.9 | +0.2 | +8.2 |
Vitamin D (IU) | 400 | 168 | 0 | 0 | 0 | 0 |
Saturated fat (g) | 29 | 6.0 | +0.0 | +0.7 | +0.1 | +1.8 |
Fruit, total (c-eq) | 2.0 | 0.77 | +0.11 | +14.6 | −0.004 | −0.5 |
Fruit, whole (c-eq) | 1.0 | 0.34 | +0.11 | +32.5 | −0.004 | −1.1 |
Vegetables, total (c-eq) | 3.5 | 0.30 | +0.06 | +18.5 | +0.2 | +57.3 |
FP cost | $36.68 | +$2.76 | +7.5 | +$2.76 | +7.5 | |
Average per-participant FP cost | $37.27 | +$0.26 | +0.7 | +$0.26 | +0.7 |
NOTES: See notes following Table S-22.
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount (77% Redemption): $11 | Change from Current (Redemption Rate) | |||
---|---|---|---|---|---|---|
Revised: +$24, (75%), 33/67 Vegetable/Fruit | Test 1: +$24 (75%), 50/50 Vegetable/Fruit | |||||
Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,492 | 559 | +101.0 | +18.1 | +96.5 | +17.3 |
Protein (g) | 71 (RDA) | 31.7 | +1.4 | +4.4 | +1.6 | +5.2 |
Total fat (g) | ND | 19.1 | +1.8 | +9.4 | +2.9 | +15.2 |
Carbohydrate (g) | 210 (RDA) | 65.6 | +17.6 | +26.8 | +15.3 | +23.3 |
Fiber (g) | 29* | 4.9 | +3.3 | +66.5 | +3.6 | +73.1 |
Added sugar (g) | 65.0 | 3.8 | 0 | 0 | 0 | 0 |
Calcium (mg) | 800 | 717 | +19.7 | +2.7 | +19.8 | +2.8 |
Iron (mg) | 6.5 | 8.8 | +0.5 | +5.4 | +0.6 | +6.4 |
Magnesium (mg) | 255/265 | 125 | +22.2 | +17.8 | +23.8 | +19.0 |
Phosphorus (mg) | 580 | 698 | +35.9 | +5.1 | +44.2 | +6.3 |
Potassium (mg) | 5,100* | 1,181 | +359.0 | +30.4 | +405.8 | +34.4 |
Sodium (mg) | 1,500* | 608 | +5.8 | +0.9 | +9.0 | +1.5 |
Zinc (mg) | 10.4 | 4.6 | +0.2 | +5.3 | +0.3 | +6.9 |
Copper (mg) | 1 | 0.29 | +0.1 | +34.4 | +0.1 | +41.0 |
Selenium (µg) | 59 | 41.4 | +0.6 | +1.4 | +0.5 | +1.1 |
Vitamin C (mg) | 100 | 50.9 | +36.5 | +71.7 | +36.4 | +71.5 |
Thiamin (mg) | 1.2 | 0.56 | +0.1 | +12.5 | +0.1 | +13.8 |
Riboflavin (mg) | 1.3 | 1.19 | +0.1 | +5.7 | +0.1 | +6.1 |
Niacin (mg) | 13 | 7.8 | +0.8 | +10.6 | +1.0 | +13.3 |
Vitamin B6 (mg) | 1.7 | 0.87 | +0.2 | +25.7 | +0.2 | +27.3 |
Folate (µg DFE) | 450 | 293 | +31.3 | +10.7 | +37.3 | +12.7 |
Choline (mg) | 550* | 113 | +11.3 | +10.0 | +12.7 | +11.2 |
Vitamin B12 (µg) | 2.4 | 3.42 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 900 | 456 | +32.5 | +7.1 | +51.4 | +11.3 |
Vitamin E (mg) | 16 | 2.41 | +0.5 | +21.7 | +0.7 | +30.4 |
Vitamin D (IU) | 400 | 223 | 0 | 0 | 0 | 0 |
Saturated fat (g) | 29 | 7.8 | +0.3 | +3.6 | +0.4 | +5.7 |
Fruit, total (c-eq) | 2.0 | 0.77 | +0.7 | +94.2 | +0.5 | +58.8 |
Fruit, whole (c-eq) | 1.0 | 0.34 | +0.7 | +209.1 | +0.5 | +130.7 |
Vegetables, total (c-eq) | 3.5 | 0.30 | +0.4 | +119.0 | +0.6 | +209.5 |
FP cost | $47.41 | +$17.76 | +37.5 | +$17.76 | +37.5 | |
Average per-participant FP cost | $37.27 | +$0.58 | +1.6 | +$0.58 | +1.6 |
NOTES: See notes following Table S-22.
TABLE S-14 Food Package IV-B Sensitivity Results: Impact of Changes to Juice/CVV Amounts
FP Nutrients, Food Groups, HEI Components, and Cost | EAR/AI,* 1–3y/4–8y | Current Amount: 128 oz Juice (70%), $8 CVV | Change from Current (Redemption Rate) | |||||
---|---|---|---|---|---|---|---|---|
Revised: −64 oz (78%), +$4 CVV | Test 1: −64 oz (75%), +$4 CVV | Test 2: −128 oz (no juice), +$18 CVV | ||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 1,300 | 423 | −4.1 | −1.0 | −5.2 | −1.2 | −3.9 | −0.9 |
Protein (g) | 13 (RDA) | 20.5 | +0.1 | +0.6 | +0.1 | +0.5 | +0.3 | +1.6 |
Total fat (g) | ND | 11.2 | +0.2 | +2.2 | +0.2 | +2.2 | +0.6 | +5.8 |
Carbohydrate (g) | 130 (RDA) | 60.6 | −2.1 | −3.5 | −2.4 | −4.0 | −3.9 | −6.5 |
Fiber (g) | 19/25* | 4.3 | +0.5 | +10.6 | +0.5 | +10.5 | +1.2 | +27.9 |
Added sugar (g) | NA/32.5 | 4.3 | 0 | 0 | 0 | 0 | 0 | 0 |
Calcium (mg) | 500/800 | 543 | −0.2 | −0.0 | −0.4 | −0.1 | +0.5 | +0.1 |
Iron (mg) | 3/4.1 | 8.2 | −0.0 | −0.2 | −0.0 | −0.3 | −0.0 | −0.2 |
Magnesium (mg) | 65/110 | 99 | +0.6 | +0.7 | +0.5 | +0.5 | +2.6 | +2.7 |
Phosphorus (mg) | 380/405 | 513 | +1.6 | +0.3 | +1.3 | +0.3 | +5.4 | +1.1 |
Potassium (mg) | 3,000/3,800* | 927 | +7.5 | +0.8 | +4.9 | +0.5 | +35.9 | +3.9 |
Sodium (mg) | 1,000/1,200* | 412 | −1.5 | −0.4 | −1.7 | −0.4 | −3.2 | −0.8 |
Zinc (mg) | 2.5/4 | 3.7 | +0.0 | +0.5 | +0.0 | +0.5 | +0.1 | +1.6 |
Copper (mg) | 0.26/0.34 | 0.22 | +0.0 | +4.3 | +0.0 | +4.1 | +0.0 | +12.1 |
Selenium (µg) | 17/23 | 21.1 | +0.1 | +0.3 | +0.1 | +0.3 | +0.2 | +0.8 |
Vitamin C (mg) | 13/22 | 42.5 | −4.8 | −11.3 | −5.4 | −12.6 | −8.9 | −21.0 |
Thiamin (mg) | 0.4/0.5 | 0.51 | +0.0 | +1.0 | +0.0 | +1.0 | +0.0 | +3.0 |
Riboflavin (mg) | 0.4/0.5 | 0.95 | +0.0 | +0.4 | +0.0 | +0.3 | +0.0 | +1.2 |
Niacin (mg) | 5/6 | 5.34 | +0.1 | +1.7 | +0.1 | +1.7 | +0.3 | +4.7 |
Vitamin B6 (mg) | 0.4/0.5 | 0.71 | +0.0 | +3.0 | +0.0 | +2.8 | +0.1 | +8.3 |
Folate (µg DFE) | 120/160 | 263 | +4.1 | +1.6 | +4.1 | +1.6 | +11.0 | +4.2 |
Choline (mg) | 200/250* | 58.0 | +1.8 | +3.1 | +1.8 | +3.1 | +4.7 | +8.1 |
Vitamin B12 (µg) | 0.7/1 | 2.4 | 0 | 0 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 210/275 | 357 | +5.0 | +1.4 | +5.0 | +1.4 | +13.1 | +3.7 |
Vitamin E (mg) | 5/6 | 1.8 | +0.1 | +4.3 | +0.1 | +4.3 | +0.2 | +11.2 |
Vitamin D (IU) | 400 | 148 | 0 | 0 | 0 | 0 | 0 | 0 |
Saturated fat (g) | NA/14 | 4.5 | +0.04 | +0.8 | +0.04 | +0.8 | +0.1 | +2.2 |
Total fruit (c-eq) | 1.25 | 0.63 | −0.05 | −8.1 | −0.06 | −9.5 | −0.08 | −12.3 |
Fruit, whole (c-eq) | 0.8 | 0.25 | +0.11 | +45.7 | +0.11 | +45.7 | +0.30 | +119 |
Total vegetables (c-eq) | 1.5 | 0.19 | +0.06 | +30.1 | +0.06 | +30.1 | +0.15 | +78.0 |
HEI fruit, total | 0 to 5 | 5.0 | 0 | 0 | 0 | 0 | 0 | 0 |
HEI fruit, whole | 0 to 5 | 5.0 | 0 | 0 | 0 | 0 | 0 | 0 |
HEI vegetables, total | 0 to 5 | 1.8 | +0.2 | +9.3 | +0.2 | +9.3 | +0.44 | +24.1 |
HEI overall | 0 to 100 | 66.3 | +0.2 | +0.3 | +0.2 | +0.3 | +0.44 | +0.7 |
FP cost | $33.88 | +$0.87 | +2.6 | +$0.77 | +2.3 | $2.91 | +8.6 | |
Average per-participant FP cost | $37.27 | +$0.32 | +0.8 | +$0.28 | +0.7 | $0.32 | +0.8 |
NOTES: See notes following Table S-22.
TABLE S-15 Food Package V-A Sensitivity Results: Impact of Changes to Juice/CVV Amounts
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount: 144 oz Juice (70%), $11 CVV | Change from Current (Redemption Rate) | |||
---|---|---|---|---|---|---|
Revised: −80 oz (79%), +$4 CVV | Test 1: −144 oz (no juice), +$10 CVV | |||||
Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,625 | 468 | −9.8 | −2.1 | −10.0 | −2.1 |
Protein (g) | 71 (RDA) | 22.5 | +0.1 | +0.4 | +0.3 | +1.4 |
Total fat (g) | ND | 13.4 | +0.2 | +1.7 | +0.6 | +4.7 |
Carbohydrate (g) | 175 (RDA) | 65.2 | −3.5 | −5.4 | −5.4 | −8.3 |
Fiber (g) | 28* | 4.9 | +0.4 | +8.7 | +1.2 | +23.9 |
Added sugar (g) | 65.0 | 4.3 | 0 | 0 | 0 | 0 |
Calcium (mg) | 800 | 581 | −1.2 | −0.2 | −0.5 | −0.1 |
Iron (mg) | 22 | 8.2 | −0.0 | −0.6 | −0.0 | −0.6 |
Magnesium (mg) | 290/300 | 114 | −0.2 | −0.2 | +1.7 | +1.5 |
Phosphorus (mg) | 580 | 559 | +0.3 | +0.1 | +4.1 | +0.7 |
Potassium (mg) | 4,700* | 1,096 | −7.0 | −0.6 | +20.5 | +1.9 |
Sodium (mg) | 1,500* | 416 | −2.2 | −0.5 | −3.9 | −0.9 |
Zinc (mg) | 9.5 | 3.8 | +0.0 | +0.4 | +0.1 | +1.3 |
Copper (mg) | 0.8 | 0.26 | +0.0 | +2.8 | +0.0 | +9.2 |
Selenium (µg) | 49 | 19.3 | +0.0 | +0.3 | +0.2 | +0.8 |
Vitamin C (mg) | 70 | 50.8 | −7.7 | −15.2 | −12.1 | −23.7 |
Thiamin (mg) | 1.2 | 0.54 | +0.0 | +0.6 | +0.0 | +2.5 |
Riboflavin (mg) | 1.2 | 1.04 | +0.0 | +0.1 | +0.0 | +0.9 |
Niacin (mg) | 14 | 5.80 | +0.1 | +1.4 | +0.2 | +4.1 |
Vitamin B6 (mg) | 1.6 | 0.77 | +0.0 | +2.1 | +0.1 | +7.0 |
Folate (µg DFE) | 520 | 283 | +3.8 | +1.3 | +10.7 | +3.8 |
Choline (mg) | 450* | 57.4 | +1.8 | +3.1 | +4.6 | +8.1 |
Vitamin B12 (µg) | 2.2 | 2.5 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 550 | 381 | +4.9 | +1.3 | +12.9 | +3.4 |
Vitamin E (mg) | 12 | 2.08 | +0.1 | +3.5 | +0.2 | +9.4 |
Vitamin D (IU) | 400 | 168 | 0 | 0 | 0 | 0 |
Saturated fat (g) | 29 | 6.0 | +0.8 | +13.8 | +0.9 | +14.9 |
Fruit, total (c-eq) | 2.0 | 0.77 | −0.10 | −12.7 | −0.13 | −16.5 |
Fruit, whole (c-eq) | 1.0 | 0.34 | +0.11 | +32.5 | +0.29 | +85.5 |
Vegetables, total (c-eq) | 3.5 | 0.30 | +0.06 | +18.5 | +0.15 | +48.6 |
FP cost | $36.68 | +$0.29 | +0.8 | +$2.29 | +6.2 | |
Average per-participant FP cost | $37.27 | +$0.03 | +0.1 | +$0.22 | +0.6 |
NOTES: See notes following Table S-22.
TABLE S-16 Food Package VII Sensitivity Results: Impact of Changes to Juice/CVV Amounts
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount: 144 oz Juice (70%), $11 CVV | Change from Current (Redemption Rate) | |||
---|---|---|---|---|---|---|
Revised: −80 oz (79%), +$24 CVV | Test 1: −144 oz (no juice), +$41 CVV | |||||
Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,492 | 559 | +75.5 | +13.5 | +75.3 | +13.5 |
Protein (g) | 71 (RDA) | 31.7 | +1.3 | +4.0 | +1.5 | +4.7 |
Total fat (g) | ND | 19.1 | +1.8 | +9.2 | +2.2 | +11.3 |
Carbohydrate (g) | 210 (RDA) | 65.6 | +11.4 | +17.3 | +9.5 | +14.5 |
Fiber (g) | 29* | 4.9 | +3.2 | +64.9 | +3.9 | +80.1 |
Added sugar (g) | 65.0 | 3.8 | 0 | 0 | 0 | 0 |
Calcium (mg) | 800 | 717 | +15.4 | +2.2 | +16.1 | +2.2 |
Iron (mg) | 6.5 | 8.8 | +0.4 | +4.1 | +0.4 | +4.0 |
Magnesium (mg) | 255/265 | 125 | +18.6 | +14.8 | +20.5 | +16.4 |
Phosphorus (mg) | 580 | 698 | +30.7 | +4.4 | +34.4 | +4.9 |
Potassium (mg) | 5,100* | 1,181 | +296.2 | +25.1 | +323.7 | +27.4 |
Sodium (mg) | 1,500* | 608 | +2.7 | +0.4 | +1.0 | +0.2 |
Zinc (mg) | 10.4 | 4.6 | +0.2 | +4.8 | +0.3 | +5.6 |
Copper (mg) | 1 | 0.29 | +0.1 | +31.6 | +0.1 | +37.4 |
Selenium (µg) | 59 | 41.4 | +0.5 | +1.3 | +0.6 | +1.5 |
Vitamin C (mg) | 100 | 50.9 | +23.1 | +45.4 | +18.8 | +36.9 |
Thiamin (mg) | 1.2 | 0.56 | +0.1 | +11.2 | +0.1 | +13.0 |
Riboflavin (mg) | 1.3 | 1.19 | +0.1 | +4.9 | +0.1 | +5.6 |
Niacin (mg) | 13 | 7.8 | +0.8 | +10.0 | +0.9 | +12.0 |
Vitamin B6 (mg) | 1.7 | 0.87 | +0.2 | +23.6 | +0.2 | +27.9 |
Folate (µg DFE) | 450 | 293 | +30.2 | +10.3 | +37.1 | +12.6 |
Choline (mg) | 550* | 113 | +11.3 | +10.0 | +14.2 | +12.5 |
Vitamin B12 (µg) | 2.4 | 3.42 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 900 | 456 | +32.3 | +7.1 | +40.4 | +8.9 |
Vitamin E (mg) | 16 | 2.41 | +0.5 | +21.4 | +0.6 | +26.5 |
Vitamin D (IU) | 400 | 223 | 0 | 0 | 0 | 0 |
Saturated fat (g) | 29 | 7.8 | +0.3 | +3.5 | +0.3 | +4.3 |
Fruit, total (c-eq) | 2.0 | 0.77 | +0.5 | +66.8 | +0.5 | +63.0 |
Fruit, whole (c-eq) | 1.0 | 0.34 | +0.7 | +209 | +0.9 | +262.1 |
Vegetables, total (c-eq) | 3.5 | 0.30 | +0.4 | +119 | +0.4 | +149.1 |
FP cost | $47.41 | +$15.29 | +32.2 | +$17.29 | +36.5 | |
Average per-participant FP cost | $37.27 | +$0.50 | +1.3 | +$0.57 | +1.5 |
NOTES: See notes following Table S-22.
TABLE S-17 Food Package IV-B Sensitivity Results: Impact of Changes to Fish Amounts and Redemption
FP Nutrients, Food Groups, HEI Components, and Cost | EAR/AI,* 1–3y/4–8y | Current Amount: No Fish | Change from Current (Redemption Rate) | |||||
---|---|---|---|---|---|---|---|---|
Revised: +10 oz every 3 mo (68%) | Test 1: +10 oz every 3 mo (59%) | Test 2: +10 oz every 3 mo (79%) | ||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 1,300 | 423 | +2.0 | +0.5 | +1.7 | +0.4 | +2.3 | +0.6 |
Protein (g) | 13 (RDA) | 20.5 | +0.4 | +2.1 | +0.4 | +1.8 | +0.5 | +2.4 |
Total fat (g) | ND | 11.2 | +0.0 | +0.3 | +0.0 | +0.3 | +0.0 | +0.3 |
Carbohydrate (g) | 130 (RDA) | 60.6 | 0 | 0 | 0 | 0 | 0 | 0 |
Fiber (g) | 19/25* | 4.3 | 0 | 0 | 0 | 0 | 0 | 0 |
Added sugar (g) | NA/32.5 | 4.3 | 0 | 0 | 0 | 0 | 0 | 0 |
Calcium (mg) | 500/800 | 543 | +1.2 | +0.2 | +1.0 | +0.2 | +1.4 | +0.3 |
Iron (mg) | 3/4.1 | 8.2 | +0.0 | +0.4 | +0.0 | +0.3 | +0.0 | +0.5 |
Magnesium (mg) | 65/110 | 99 | +0.5 | +0.5 | +0.5 | +0.5 | +0.6 | +0.6 |
Phosphorus (mg) | 380/405 | 513 | +3.7 | +0.7 | +3.2 | +0.6 | +4.3 | +0.8 |
Potassium (mg) | 3,000/3,800* | 927 | +4.3 | +0.5 | +3.7 | +0.4 | +5.0 | +0.5 |
Sodium (mg) | 1,000/1,200* | 412 | +5.7 | +1.4 | +5.0 | +1.2 | +6.6 | +1.6 |
Zinc (mg) | 2.5/4 | 3.7 | +0.0 | +0.4 | +0.0 | +0.4 | +0.0 | +0.5 |
Copper (mg) | 0.26/0.34 | 0.22 | +0.0 | +0.5 | +0.0 | +0.5 | +0.0 | +0.6 |
Selenium (µg) | 17/23 | 21.1 | +1.4 | +6.7 | +1.2 | +5.8 | +1.6 | +7.8 |
Vitamin C (mg) | 13/22 | 42.5 | 0 | 0 | 0 | 0 | 0 | 0 |
Thiamin (mg) | 0.4/0.5 | 0.51 | +0.0 | +0.1 | +0.0 | +0.1 | +0.0 | +0.1 |
Riboflavin (mg) | 0.4/0.5 | 0.95 | +0.0 | +0.2 | +0.0 | +0.2 | +0.0 | +0.3 |
Niacin (mg) | 5/6 | 5.34 | +0.2 | +3.9 | +0.2 | +3.4 | +0.2 | +4.5 |
Vitamin B6 (mg) | 0.4/0.5 | 0.71 | +0.0 | +0.9 | +0.0 | +0.8 | +0.0 | +1.0 |
Folate (µg DFE) | 120/160 | 263 | +0.1 | +0.0 | +0.1 | +0.0 | +0.1 | +0.0 |
Choline (mg) | 200/250* | 58.0 | +0.8 | +1.4 | +0.7 | +1.2 | +0.9 | +1.6 |
Vitamin B12 (µg) | 0.7/1 | 2.4 | +0.1 | +2.6 | +0.1 | +2.3 | +0.1 | +3.0 |
Vitamin A (µg RAE) | 210/275 | 357 | +0.4 | +0.1 | +0.3 | +0.1 | +0.4 | +0.1 |
Vitamin E (mg) | 5/6 | 1.8 | +0.0 | +0.6 | +0.0 | +0.5 | +0.0 | +0.7 |
Vitamin D (IU) | 400 | 148 | +2.7 | +1.8 | +2.3 | +1.6 | +3.1 | +2.1 |
Saturated fat (g) | NA/14 | 4.5 | +0.0 | +0.1 | +0.0 | +0.1 | +0.0 | +0.2 |
Total protein (oz-eq) | 3.5 | 0.62 | +0.08 | +12.1 | +0.07 | +10.5 | +0.09 | +14.0 |
Seafood (oz-eq) | 0.57 | 0 | +0.08 | NA | +0.07 | NA | +0.09 | NA |
HEI seafood and plant proteins | 0 to 5 | 1.25 | +0.31 | +25.1 | +0.27 | +21.8 | +0.37 | +29.3 |
HEI total protein foods | 0 to 5 | 3.90 | +0.10 | +2.6 | +0.09 | +2.2 | +0.12 | +3.0 |
HEI overall | 0 to 100 | 66.26 | +0.41 | +0.6 | +0.36 | +0.5 | +0.48 | +0.7 |
FP cost | $33.88 | +$0.46 | +1.4 | +$0.40 | +1.2 | +$0.53 | +1.6 | |
Average per-participant FP cost | $37.27 | +$0.16 | +0.4 | +$0.14 | +0.4 | +$0.19 | +0.5 |
NOTES: See notes following Table S-22.
TABLE S-18 Food Package V-A Sensitivity Results: Impact of Changes to Fish Amounts and Redemption
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount: No Fish | Change from Current (Redemption Rate) | |||||
---|---|---|---|---|---|---|---|---|
Revised: +10 oz every 3 mo (68%) | Test 1: +10 oz every 3 mo (59%) | Test 2: +10 oz every 3 mo (79%) | ||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,625 | 468 | +2.0 | +0.4 | +1.7 | +0.4 | +2.3 | +0.5 |
Protein (g) | 71 (RDA) | 22.5 | +0.4 | +1.9 | +0.4 | +1.7 | +0.5 | +2.2 |
Total fat (g) | ND | 13.4 | +0.0 | +0.2 | +0.0 | +0.2 | +0.0 | +0.3 |
Carbohydrate (g) | 175 (RDA) | 65.2 | 0 | 0 | 0 | 0 | 0 | 0 |
Fiber (g) | 28* | 4.9 | 0 | 0 | 0 | 0 | 0 | 0 |
Added sugar (g) | 65.0 | 4.3 | 0 | 0 | 0 | 0 | 0 | 0 |
Calcium (mg) | 800 | 581 | +1.2 | +0.2 | +1.0 | +0.2 | +1.4 | +0.2 |
Iron (mg) | 22 | 8.2 | +0.0 | +0.4 | +0.0 | +0.3 | +0.0 | +0.5 |
Magnesium (mg) | 290/300 | 114 | +0.5 | +0.5 | +0.5 | +0.4 | +0.6 | +0.5 |
Phosphorus (mg) | 580 | 559 | +3.7 | +0.7 | +3.2 | +0.6 | +4.3 | +0.8 |
Potassium (mg) | 4,700* | 1,096 | +4.3 | +0.4 | +3.7 | +0.3 | +5.0 | +0.5 |
Sodium (mg) | 1,500* | 416 | +5.7 | +1.4 | +5.0 | +1.2 | +6.6 | +1.6 |
Zinc (mg) | 9.5 | 3.8 | +0.0 | +0.4 | +0.0 | +0.4 | +0.0 | +0.5 |
Copper (mg) | 0.8 | 0.26 | +0.0 | +0.5 | +0.0 | +0.4 | +0.0 | +0.5 |
Selenium (µg) | 49 | 19.3 | +1.4 | +7.3 | +1.2 | +6.4 | +1.6 | +8.5 |
Vitamin C (mg) | 70 | 50.8 | 0 | 0 | 0 | 0 | 0 | 0 |
Thiamin (mg) | 1.2 | 0.54 | +0.0 | +0.1 | +0.0 | +0.1 | +0.0 | +0.1 |
Riboflavin (mg) | 1.2 | 1.04 | +0.0 | +0.2 | +0.0 | +0.2 | +0.0 | +0.2 |
Niacin (mg) | 14 | 5.80 | +0.2 | +3.6 | +0.2 | +3.1 | +0.2 | +4.2 |
Vitamin B6 (mg) | 1.6 | 0.77 | +0.0 | +0.8 | +0.0 | +0.7 | +0.0 | +0.9 |
Folate (µg DFE) | 520 | 283 | +0.1 | +0.0 | +0.1 | +0.0 | +0.1 | +0.0 |
Choline (mg) | 450* | 57.4 | +0.8 | +1.4 | +0.7 | +1.2 | +0.9 | +1.6 |
Vitamin B12 (µg) | 2.2 | 2.5 | +0.1 | +2.4 | +0.1 | +2.1 | +0.1 | +2.8 |
Vitamin A (µg RAE) | 550 | 381 | +0.4 | +0.1 | +0.3 | +0.1 | +0.4 | +0.1 |
Vitamin E (mg) | 12 | 2.08 | +0.0 | +0.5 | +0.0 | +0.4 | +0.0 | +0.6 |
Vitamin D (IU) | 400 | 168 | +2.7 | +1.6 | +2.3 | +1.4 | +3.1 | +1.9 |
Saturated fat (g) | 29 | 6.0 | +0.0 | +0.1 | +0.0 | +0.1 | +0.0 | +0.1 |
Total protein (oz-eq) | 6.5 | 0.93 | +0.1 | +8.1 | +0.1 | +7.0 | +0.1 | +9.4 |
Seafood (oz-eq) | 1.4 | 0 | +0.1 | NA | +0.1 | NA | +0.1 | NA |
FP cost | $36.68 | +$0.46 | +1.2 | +$0.40 | +1.1 | +$0.53 | +1.5 | |
Average per-participant FP cost | $37.27 | +$0.04 | +0.1 | +$0.04 | +0.1 | +$0.05 | +0.1 |
NOTES: See notes following Table S-22.
TABLE S-19 Food Package VII Sensitivity Results: Impact of Changes to Fish Amounts and Redemption
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount: 30 oz per mo (69% Redemption) | Change from Current (Redemption Rate) | |||||
---|---|---|---|---|---|---|---|---|
Revised: −10 oz per mo (68%) | Test 1: −10 oz per mo (59%) | Test 2: −10 oz per mo (79%) | ||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,492 | 559 | −6.4 | −1.1 | −8.0 | −1.4 | −4.4 | −0.8 |
Protein (g) | 71 (RDA) | 31.7 | −1.4 | −4.3 | −1.7 | −5.4 | −0.9 | −3.0 |
Total fat (g) | ND | 19.1 | −0.1 | −0.6 | −0.1 | −0.7 | −0.1 | −0.4 |
Carbohydrate (g) | 210 (RDA) | 65.6 | 0 | 0 | 0 | 0 | 0 | 0 |
Fiber (g) | 29* | 4.9 | 0 | 0 | 0 | 0 | 0 | 0 |
Added sugar (g) | 65.0 | 3.8 | 0 | 0 | 0 | 0 | 0 | 0 |
Calcium (mg) | 800 | 717 | −3.9 | −0.5 | −4.8 | −0.7 | −2.7 | −0.4 |
Iron (mg) | 6.5 | 8.8 | −0.1 | −1.2 | −0.1 | −1.5 | −0.1 | −0.8 |
Magnesium (mg) | 255/265 | 125 | −1.7 | −1.3 | −2.1 | −1.7 | −1.2 | −0.9 |
Phosphorus (mg) | 580 | 698 | −11.9 | −1.7 | −14.9 | −2.1 | −8.3 | −1.2 |
Potassium (mg) | 5,100* | 1,181 | −13.8 | −1.2 | −17.2 | −1.5 | −9.6 | −0.8 |
Sodium (mg) | 1,500* | 608 | −18.3 | −3.0 | −22.7 | −3.7 | −12.7 | −2.1 |
Zinc (mg) | 10.4 | 4.6 | −0.0 | −1.1 | −0.1 | −1.3 | −0.0 | −0.8 |
Copper (mg) | 1 | 0.29 | −0.0 | −1.3 | −0.0 | −1.6 | −0.0 | −0.9 |
Selenium (µg) | 59 | 41.4 | −4.5 | −10.9 | −5.6 | −13.6 | −3.1 | −7.6 |
Vitamin C (mg) | 100 | 50.9 | 0 | 0 | 0 | 0 | 0 | 0 |
Thiamin (mg) | 1.2 | 0.56 | −0.0 | −0.4 | −0.0 | −0.5 | −0.0 | −0.3 |
Riboflavin (mg) | 1.3 | 1.19 | −0.0 | −0.6 | −0.0 | −0.7 | −0.0 | −0.4 |
Niacin (mg) | 13 | 7.8 | −0.7 | −8.6 | −0.8 | −10.7 | −0.5 | −6.0 |
Vitamin B6 (mg) | 1.7 | 0.87 | −0.0 | −2.3 | −0.0 | −2.8 | −0.0 | −1.6 |
Folate (µg DFE) | 450 | 293 | −0.3 | −0.1 | −0.3 | −0.1 | −0.2 | −0.1 |
Choline (mg) | 550* | 113 | −2.6 | −2.3 | −3.2 | −2.8 | −1.8 | −1.6 |
Vitamin B12 (µg) | 2.4 | 3.42 | −0.2 | −5.8 | −0.2 | −7.2 | −0.1 | −4.0 |
Vitamin A (µg RAE) | 900 | 456 | −1.2 | −0.3 | −1.5 | −0.3 | −0.8 | −0.2 |
Vitamin E (mg) | 16 | 2.41 | −0.0 | −1.3 | −0.0 | −1.7 | −0.0 | −0.9 |
Vitamin D (IU) | 400 | 223 | −8.6 | −3.9 | −10.7 | −4.8 | −6.0 | −2.7 |
Saturated fat (g) | 29 | 7.8 | −0.0 | −0.3 | −0.0 | −0.3 | −0.0 | −0.2 |
Total protein (oz-eq) | 6.5 | 1.94 | −0.2 | −12.4 | −0.3 | −15.5 | −0.2 | −8.6 |
Seafood (oz-eq) | 1.4 | 0.69 | −0.2 | −34.8 | −0.3 | −43.3 | −0.2 | −24.1 |
FP cost | $47.41 | −$1.47 | −3.1 | −$1.83 | −3.9 | −$1.02 | −2.1 | |
Average per-participant FP cost | $37.27 | −$0.05 | −0.1 | −$0.06 | −0.2 | −$0.04 | −0.1 |
NOTES: See notes following Table S-22.
FP Nutrients, Food Groups, HEI Components, and Cost | EAR/AI,* 1–3y/4–8y | Current Amount: 1 lb Choice Legumes or Peanut Butter (51% Redemption), No Fish | Change from Current (Redemption Rate) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
Revised: −2.7 oz Legumes/mo (53%); −3 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) | Test 1: −2.7 oz Legumes/mo (53%); −3 oz Peanut Butter/mo (53%); No Fish | Test 2: −2.7 oz Legumes/mo (38%); −3 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) | Test 3: −2.7 oz Legumes/mo (69%); −3 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) | |||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 1,300 | 423 | −13.1 | −3.1 | −15.1 | −3.6 | −18.9 | −4.5 | −7.1 | −1.7 |
Protein (g) | 13 (RDA) | 20.5 | −0.2 | −0.8 | −0.6 | −2.9 | −0.4 | −2.1 | +0.1 | +0.6 |
Total fat (g) | ND | 11.2 | −1.2 | −10.4 | −1.2 | −10.7 | −1.5 | −13.1 | −0.9 | −7.6 |
Carbohydrate (g) | 130 (RDA) | 60.6 | −0.7 | −1.2 | −0.7 | −1.2 | −1.3 | −2.1 | −0.2 | −0.3 |
Fiber (g) | 19/25* | 4.3 | −0.2 | −3.9 | −0.2 | −3.9 | −0.3 | −7.1 | −0.0 | −0.6 |
Added sugar (g) | NA/32.5 | 4.3 | −0.1 | −3.4 | −0.1 | −3.4 | −0.2 | −4.3 | −0.1 | −2.6 |
Calcium (mg) | 500/800 | 543 | −0.3 | −0.1 | −1.5 | −0.3 | −1.4 | −0.3 | +0.8 | +0.2 |
Iron (mg) | 3/4.1 | 8.2 | −0.0 | −0.3 | −0.1 | −0.7 | −0.1 | −0.9 | +0.0 | +0.2 |
Magnesium (mg) | 65/110 | 99 | −4.0 | −4.0 | −4.5 | −4.6 | −6.1 | −6.2 | −1.8 | −1.9 |
Phosphorus (mg) | 380/405 | 513 | −5.4 | −1.1 | −9.1 | −1.8 | −10.0 | −1.9 | −0.7 | −0.1 |
Potassium (mg) | 3,000/3,800* | 927 | −13.5 | −1.5 | −17.8 | −1.9 | −25.9 | −2.8 | −0.8 | −0.1 |
Sodium (mg) | 1,000/1,200* | 412 | −4.1 | −1.0 | −9.8 | −2.4 | −7.2 | −1.7 | −1.0 | −0.2 |
Zinc (mg) | 2.5/4 | 3.7 | −0.1 | −1.4 | −0.1 | −1.8 | −0.1 | −2.3 | −0.0 | −0.5 |
Copper (mg) | 0.26/0.34 | 0.22 | −0.0 | −5.4 | −0.0 | −5.9 | −0.0 | −9.2 | −0.0 | −1.5 |
Selenium (µg) | 17/23 | 21.1 | +1.2 | +5.9 | −0.2 | −0.8 | +1.1 | +5.1 | +1.4 | +6.6 |
Vitamin C (mg) | 13/22 | 42.5 | 0 | 0 | 0 | 0 | −0.0 | −0.1 | 0 | 0 |
Thiamin (mg) | 0.4/0.5 | 0.51 | −0.0 | −1.1 | −0.0 | −1.2 | −0.0 | −2.2 | +0.0 | +0.1 |
Riboflavin (mg) | 0.4/0.5 | 0.95 | −0.0 | −0.3 | −0.0 | −0.5 | −0.0 | −0.6 | 0 | 0 |
Niacin (mg) | 5/6 | 5.34 | −0.1 | −1.9 | −0.3 | −5.8 | −0.2 | −3.5 | −0.0 | −0.3 |
Vitamin B6 (mg) | 0.4/0.5 | 0.71 | −0.0 | −0.8 | −0.0 | −1.7 | −0.0 | −1.5 | 0 | 0 |
Folate (µg DFE) | 120/160 | 263 | −3.7 | −1.4 | −3.8 | −1.4 | −7.3 | −2.8 | 0 | 0 |
Choline (mg) | 200/250* | 58.0 | +0.8 | +1.4 | 0 | 0 | +0.8 | +1.4 | +0.8 | +1.4 |
Vitamin B12 (µg) | 0.7/1 | 2.4 | +0.1 | +2.6 | 0 | 0 | +0.1 | +2.6 | +0.1 | +2.6 |
Vitamin A (µg RAE) | 210/275 | 357 | +0.4 | +0.1 | 0 | 0 | +0.4 | +0.1 | +0.4 | +0.1 |
Vitamin E (mg) | 5/6 | 1.8 | −0.2 | −11.3 | −0.2 | −11.9 | −0.3 | −14.4 | −0.1 | −8.2 |
Vitamin D (IU) | 400 | 148 | +2.7 | +1.8 | 0 | 0 | +2.7 | +1.8 | +2.7 | +1.8 |
Saturated fat (g) | NA/14 | 4.5 | −0.2 | −5.2 | −0.2 | −5.4 | −0.3 | −6.6 | −0.2 | −3.8 |
Total vegetables (c-eq) | 1.5 | 0.19 | −0.02 | −9.9 | −0.02 | −9.9 | −0.03 | −17.3 | −0.01 | −3.4 |
Beans (oz-eq) | 0.1 | 0.06 | −0.02 | −28.8 | −0.02 | −28.8 | −0.03 | −50.4 | −0.01 | −9.9 |
Total protein (oz-eq) | 3.5 | 0.62 | −0.02 | −2.8 | −0.09 | −14.9 | −0.02 | −2.8 | −0.12 | −19.9 |
Nuts, seeds, and soy (oz-eq) | 0.36 | 0.31 | −0.09 | −30.3 | −0.09 | −30.3 | −0.09 | −30.3 | −0.09 | −30.3 |
Seafood (oz-eq) | 0.57 | 0 | 0.08 | NA | 0.00 | NA | 0.08 | NA | 0.08 | NA |
HEI greens and beans | 0 to 5 | 1.10 | −0.31 | −28.1 | −0.31 | −28.1 | −0.54 | −49.1 | −0.11 | −9.6 |
HEI seafood and plant proteins | 0 to 5 | 1.25 | −0.07 | −5.8 | −0.39 | −30.9 | −0.07 | −5.8 | −0.07 | −5.8 |
HEI total protein foods | 0 to 5 | 3.90 | −0.02 | −0.6 | −0.12 | −3.2 | −0.02 | −0.6 | −0.17 | −4.2 |
HEI overall | 0 to 100 | 66.26 | −0.46 | −0.7 | −0.88 | −1.3 | −0.73 | −1.1 | −0.36 | −0.5 |
FP cost | $33.88 | +$0.11 | +0.3 | −$0.34 | −1.0 | −$0.13 | −0.4 | +$0.37 | +1.1 | |
Average per-participant FP cost | $37.27 | +$0.04 | +0.1 | −$0.13 | −0.3 | −$0.05 | −0.1 | +$0.13 | +0.4 |
NOTES: See notes following Table S-22.
FP Nutrients, Food Groups, and Cost | EAR/AI,* 19–30y/31–50y | Current Amount: 1 lb Legumes and 18 oz Peanut Butter (53% Redemption), No Fish | Change from Current (Redemption Rate) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
Revised: −5.3 oz Legumes/mo (53%); −12 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) | Test 1: −5.3 oz Legumes/mo (53%); −12 oz Peanut Butter/mo (53%); No Fish | Test 2: −5.3 oz Legumes/mo (38%); −12 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) | Test 3: −5.3 oz Legumes/mo (69%); −12 oz Peanut Butter/mo (53%); +3.3 oz Fish/mo (68%) | |||||||
Absolute Change | % | Absolute Change | % | Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 2,625 | 468 | −38.2 | −8.2 | −40.2 | −8.6 | −46.9 | −10.0 | −29.3 | −6.3 |
Protein (g) | 71 (RDA) | 22.5 | −1.2 | −5.5 | −1.7 | −7.4 | −1.6 | −7.3 | −0.8 | −3.6 |
Total fat (g) | ND | 13.4 | −2.9 | −21.7 | −2.9 | −21.9 | −3.4 | −25.1 | −2.4 | −18.1 |
Carbohydrate (g) | 175(RDA) | 65.2 | −2.4 | −3.7 | −2.4 | −3.7 | −3.2 | −5.0 | −1.6 | −2.4 |
Fiber (g) | 28* | 4.9 | −0.6 | −11.7 | −0.6 | −11.7 | −0.8 | −16.0 | −0.4 | −7.4 |
Added sugar (g) | 65.0 | 4.3 | −0.4 | −8.3 | −0.4 | −8.3 | −0.4 | −9.6 | −0.3 | −7.0 |
Calcium (mg) | 800 | 581 | −3.8 | −0.6 | −5.0 | −0.9 | −5.4 | −0.9 | −2.1 | −0.4 |
Iron (mg) | 22 | 8.2 | −0.2 | −2.0 | −0.2 | −2.3 | −0.2 | −2.8 | −0.1 | −1.1 |
Magnesium (mg) | 290/300 | 114 | −12.1 | −10.7 | −12.7 | −11.1 | −15.3 | −13.4 | −8.9 | −7.8 |
Phosphorus (mg) | 580 | 559 | −22.5 | −4.0 | −26.2 | −4.7 | −29.4 | −5.3 | −15.5 | −2.8 |
Potassium (mg) | 4,700* | 1,096 | −52.9 | −4.8 | −57.2 | −5.2 | −71.6 | −6.5 | −33.9 | −3.1 |
Sodium (mg) | 1,500* | 416 | −19.3 | −4.6 | −25.0 | −6.0 | −23.9 | −5.8 | −14.6 | −3.5 |
Zinc (mg) | 9.5 | 3.8 | −0.2 | −4.5 | −0.2 | −4.9 | −0.2 | −5.8 | −0.1 | −3.3 |
Copper (mg) | 0.8 | 0.26 | −0.0 | −15.0 | −0.0 | −15.5 | −0.1 | −19.8 | −0.0 | −10.1 |
Selenium (µg) | 49 | 19.3 | +1.4 | +7.3 | 0 | 0 | +1.4 | +7.3 | +1.4 | +7.3 |
Vitamin C (mg) | 70 | 50.8 | −0.1 | −0.2 | −0.1 | −0.2 | −0.1 | −0.3 | −0.0 | −0.1 |
Thiamin (mg) | 1.2 | 0.54 | −0.0 | −4.0 | −0.0 | −4.1 | −0.0 | −5.5 | −0.0 | −2.4 |
Riboflavin (mg) | 1.2 | 1.04 | −0.0 | −1.2 | −0.0 | −1.4 | −0.0 | −1.6 | −0.0 | −0.8 |
Niacin (mg) | 14 | 5.80 | −0.6 | −9.6 | −0.8 | −13.2 | −0.7 | −11.8 | −0.4 | −7.4 |
Vitamin B6 (mg) | 1.6 | 0.77 | −0.0 | −3.4 | −0.0 | −4.2 | −0.0 | −4.4 | −0.0 | −2.4 |
Folate (µg DFE) | 520 | 283 | −13.7 | −4.9 | −13.8 | −4.9 | −19.2 | −6.8 | −8.2 | −2.9 |
Choline (mg) | 450* | 57.4 | +0.8 | +1.4 | 0 | 0 | +0.8 | +1.4 | +0.8 | +1.4 |
Vitamin B12 (µg) | 2.2 | 2.5 | +0.1 | +2.4 | 0 | 0 | +0.1 | +2.4 | +0.1 | +2.4 |
Vitamin A (µg RAE) | 550 | 381 | +0.4 | +0.1 | 0 | 0 | +0.4 | +0.1 | +0.4 | +0.1 |
Vitamin E (mg) | 12 | 2.08 | −0.5 | −24.5 | −0.5 | −25.0 | −0.6 | −28.4 | −0.4 | −20.5 |
Vitamin D (IU) | 400 | 168 | +2.7 | +1.6 | 0 | 0 | +2.7 | +1.6 | +2.7 | +1.6 |
Saturated fat (g) | 29 | 6.0 | −0.8 | −13.7 | −0.8 | −13.8 | −0.8 | −13.7 | −0.8 | −13.7 |
Total vegetables (c-eq) | 3.5 | 0.30 | −0.04 | −12.4 | −0.04 | −12.4 | −0.06 | −21.7 | −0.01 | −4.3 |
Beans (oz-eq) | 0.4 | 0.13 | −0.04 | −28.8 | −0.04 | −28.8 | −0.06 | −50.4 | −0.01 | −9.9 |
Total protein (oz-eq) | 6.5 | 0.93 | −0.32 | −34.8 | −0.40 | −42.9 | −0.32 | −34.8 | −0.32 | −34.8 |
Nuts, seeds, and soy (oz-eq) | 0.7 | 0.61 | −0.40 | −65.2 | −0.40 | −65.2 | −0.40 | −65.2 | −0.40 | −65.2 |
Seafood (oz-eq) | 1.4 | 0.00 | +0.08 | NA | 0.00 | NA | +0.08 | NA | +0.08 | NA |
FP cost | $36.68 | −$0.64 | −1.7 | −$1.09 | −3.0 | −$1.02 | −2.8 | −$0.25 | −0.7 | |
Average per-participant FP cost | $37.27 | −$0.06 | −0.2 | −$0.10 | +0.3 | −$0.10 | +0.3 | −$0.02 | +0.1 |
NOTES: See notes following Table S-22.
FP Nutrients and Cost | AI, 6–11 mo | Current Amount | Change from Current (Redemption Rate) | |||
---|---|---|---|---|---|---|
Revised (65%) | Test 1: 50% of Infant Food as CVV (65%) | |||||
Absolute Change | % | Absolute Change | % | |||
Energy (kcal) | 443 | +2.2 | +0.5 | +2.2 | +0.5 | |
Protein (g) | 9.9 | +0.0 | +0.4 | +0.0 | +0.4 | |
Total fat (g) | 30 | 20.3 | 0 | 0 | 0 | 0 |
Carbohydrate (g) | 95 | 56.3 | +0.5 | +0.9 | +0.5 | +0.9 |
Fiber (g) | ND | 1.97 | +0.1 | +3.6 | +0.1 | +3.6 |
Added sugar (g) | NA | 0.36 | 0 | 0 | 0 | 0 |
Calcium (mg) | 260 | 420 | +0.6 | +0.1 | +0.6 | +0.1 |
Iron (mg) | 6.9 (EAR) | 12.5 | +0.0 | +0.2 | +0.0 | +0.2 |
Magnesium (mg) | 75 | 45.0 | +0.5 | +1.2 | +0.5 | +1.2 |
Phosphorus (mg) | 275 | 269 | +0.9 | +0.3 | +0.9 | +0.3 |
Potassium (mg) | 700 | 572 | +7.6 | +1.3 | +7.6 | +1.3 |
Sodium (mg) | 370 | 119 | +0.5 | +0.4 | +0.5 | +0.4 |
Zinc (mg) | 2.5 (EAR) | 4.07 | +0.0 | +0.1 | +0.0 | +0.1 |
Copper (mg) | 0.22 | 0.37 | +0.0 | +0.6 | +0.0 | +0.6 |
Selenium (µg) | 20 | 12.2 | +0.0 | +0.1 | +0.0 | +0.1 |
Vitamin C (mg) | 50 | 50.8 | +0.7 | +1.5 | +0.7 | +1.5 |
Thiamin (mg) | 0.3 | 0.46 | +0.0 | +0.2 | +0.0 | +0.2 |
Riboflavin (mg) | 0.4 | 0.63 | +0.0 | +0.4 | +0.0 | +0.4 |
Niacin (mg) | 4 | 6.2 | +0.0 | +0.4 | +0.0 | +0.4 |
Vitamin B6 (mg) | 0.3 | 0.22 | 0 | 0 | 0 | 0 |
Folate (µg DFE) | 80 | 111 | +0.5 | +0.4 | +0.5 | +0.4 |
Choline (mg) | 150 | 74.0 | +0.4 | +0.5 | +0.4 | +0.5 |
Vitamin B12 (µg) | 0.5 | 1.41 | 0 | 0 | 0 | 0 |
Vitamin A (µg RAE) | 500 | 400 | +4.4 | +1.1 | +4.4 | +1.1 |
Vitamin E (mg) | 5 | 5.05 | +0.0 | +0.4 | +0.0 | +0.4 |
Vitamin D (IU) | 400 | 229 | 0 | 0 | 0 | 0 |
Saturated fat (g) | NA | 8.3 | 0 | 0 | 0 | 0 |
FP cost | $51.37 | +$3.25 | +6.3 | −$0.31 | −0.6 | |
Average per-participant FP cost | $37.27 | +$0.38 | +1.0 | −$0.04 | −0.1 |
NOTES for Tables S-2 through S-22: * = AI value; AI = Adequate Intake; c-eq = cup-equivalents; DFE = dietary folate equivalents; EAR = Estimated Average Requirement; FP = food package; HEI = Healthy Eating Index–2010; IU = international units; oz-eq = oz equivalents; NA = not applicable; ND = not determined; RAE = retinol activity equivalents; WG = whole grain.
Current amounts reflect the foods as currently redeemed. Revised amounts reflect calculated revised redemption rates. Tests apply the calculated revised redemption rates to the changed food category unless noted otherwise. Details on methods used to develop the food package nutrient and cost profiles and to generate redemption rates are available in Appendix R.