Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs / Search Inside This Book
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2 The Nutrition Standards and Meal Requirements: Description and Topics Relevant to Their Revision
(35-54)
3 Working Principles and Criteria for the Committee's Approach to Proposing Revisions
(55-60)
5 Proposed Planning Model for Establishing Nutrition Standards for School Meals
(89-104)
6 Proposed Phase II Analyses: Sensitivity Analysis, Cost Implications, and Market Effects
(105-114)
Appendix A Acronyms, Abbreviations, and Glossary
(125-130)
Appendix B A Selection of Laws and Regulations Governing the National School Lunch Program and School Breakfast Program
(131-134)
Appendix C Comparison of 1995 and 2005 Dietary Guidelines for Americans
(135-138)
Appendix E Critical Issues for Consideration by the Committee
(143-148)
Appendix F Selected Evaluations of School Meal Programs
(149-152)
Appendix G Current Standards for Food-Based Menu Planning Approach
(153-158)
Appendix H Current Standards for Nutrient-Based Menu Planning Approach
(159-160)
Appendix I Data Sources and Study Methodology: SNDA-III and 2008 Diet Quality Report
(161-164)
Appendix J MyPyramid Calorie Levels and Food Intake Patterns
(165-166)
Appendix K Dietary Reference Intakes for Individuals Ages 4 Through 18 Years, Including Those Who Are Pregnant or Lactating
(167-174)
Appendix L MyPyramid Food Intake Pattern Compared with Meal Requirements for the NSLP
(175-176)
Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level
(177-182)