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Institute of Medicine (US) Committee on Nutrition Standards for National School Lunch and Breakfast Programs; Stallings VA, West Suitor C, Taylor CL, editors. School Meals: Building Blocks for Healthy Children. Washington (DC): National Academies Press (US); 2010.

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School Meals: Building Blocks for Healthy Children.

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Appendix HUses 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
    A.

    Calories and Macronutrients

    B.

    Vitamins

    C.

    Minerals

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

TABLE H-1

Foods Belonging to the Food Groups and Food Subgroups Identified in the Standards for Menu Planning.

  • 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
  • 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
Box Icon

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 (more...)

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

TABLE H-3

Initial Breakfast and Lunch Patterns Based on MyPyramid Amounts of Food Groups.

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-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-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-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.

TABLE H-7

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

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

Food Groups and SubgroupsAmtCalories, kcalProtein, gCHO, gTotal fat, gSat. fat, gMono. fat, gPoly. fat, gLinoleic acid, gα-Linolenic, gChol., mgDietary fiber, g
Fruits½ cup59.00.714.70.200.030.020.050.030.0101.1
Vegetable Subgroups
Dark-green½ cup20.01.63.90.200.040.020.100.030.0702.1
Orange½ cup32.00.77.40.100.030.010.080.07002.1
Dry Beans½ cup114.08.019.21.000.160.190.490.380.1206.0
Starchy½ cup73.01.716.80.200.030.030.080.070.0101.7
Other½ cup18.00.93.90.200.030.020.080.060.0201.1
Grain Subgroups
Whole1 oz eq77.02.415.61.100.200.330.380.400.020.32.4
Refined1 oz eq83.02.215.81.100.230.390.350.320.030.90.7
Meat and Beans1 oz eq54.06.90.42.600.801.090.440.370.0234.80.1
Cheesea*1 oz79.07.60.65.123.251.410.210.160.0416.00
Yogurtb*4 oz116.05.423.30.240.150.060.020.000.002.00
Milk1 cup83.08.312.20.200.290.120.020.0105.00
Oils1 g8.4000.950.140.330.430.400.0400
Added Sugars1 tsp16.004.200000000
Solid Fats1 g7.6000.850.360.330.130.110.0141.150

TABLE H-2BNutrient Profiles used in MenuDevelopment Spreadsheets: Vitamins

Food Groups and SubgroupsAmtVit. A, μg RAEVit. C, mgVit. E, mg αTThiamin, mgRiboflavin, mgNiacin, mgVit. B6, mgFolate, μg DFEVit. B12, mg
Fruits½ cup16.025.00.200.060.030.30.090.090.09
Vegetable Subgroups
Dark-green½ cup167.030.01.000.050.10.40.130.130.13
Orange½ cup554.05.00.600.050.040.60.120.120.12
Dry Beans½ cup0.000.600.140.050.40.120.120.12
Starchy½ cup2.06.000.090.031.10.210.210.21
Other½ cup13.09.00.400.040.040.50.080.080.08
Grain Subgroups
Whole1 oz eq26.01.00.100.130.111.40.140.140.14
Refined1 oz eq5.000.100.140.11.40.060.060.06
Meat and Beans1 oz eq17.000.200.060.071.60.090.090.09
Cheesea*1 oz42.000.040.010.080.020.020.020.02
Yogurtb*4 oz2.00.90.070.050.220.120.050.050.05
Milk1 cup142.0c*000.110.450.2000
Oils1 g1.100.14000000
Added Sugars1 tsp000000000
Solid Fats1 g4.500.04000000

TABLE H-2CNutrient Profiles used in MenuDevelopment Spreadsheets: Minerals

Food Groups and SubgroupsAmtIron, mgMagnesium, mgZinc, mgCalcium, mgPhosphorus, mgPotassium, mgSodium, mg
Fruits½ cup0.212.00.111.017.0213.03.0
Vegetable Subgroups
Dark-green½ cup1.025.00.350.039.0229.030.0
Orange½ cup0.39.00.223.025.0214.041.0
Dry Beans½ cup2.346.01.057.0119.0363.03.0
Starchy½ cup0.419.00.38.043.0286.05.0
Other½ cup0.610.00.221.021.0162.057.0
Grain Subgroups
Whole1 oz eq1.827.00.926.085.091.087.0
Refined1 oz eq1.27.00.230.033.029.0153.0
Meat and Beans1 oz eq0.58.01.06.063.091.093.0
Cheesea*1 oz0.010.01.2253.0163.026.0203.0
Yogurtb*4 oz0.118.00.9186.0146.0238.071.0
Milk1 cup0.127.01.0306.0247.0382.0103.0
Oils1 g00000013.0
Added Sugars1 tsp0000000
Solid Fats1 g0000.10.10.21.6

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.

a

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

b

Nutrient 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.

Copyright 2010 by the National Academy of Sciences. All rights reserved.
Bookshelf ID: NBK219980
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