School Meals Building Blocks for Healthy Children (2010) / Chapter Skim
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6 Iterations - Achieving the Best Balance of Nutrition, Student Acceptance, Practicality, and Cost
6 Iterations - Achieving the Best Balance of Nutrition, Student Acceptance, Practicality, and Cost
Pages 107-114
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From page 107... ...
Challenges arose in determining the foods to include in the meat and meat alternates group; determining the amounts of certain food groups to include by meal, day, and week; and selecting acceptable forms of fluid milk. Some adjustment was needed in the calorie levels.
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From page 108... ...
Although unsaturated vegetable oils are a MyPyramid food group, the committee determined that it was not practical to include a specified amount of oil in the recommended meal patterns for three reasons: (1) it is difficult for operators to determine the amount of vegetable oil in commercial products,
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From page 109... ...
School lunches as offered have a mean sodium content that ranges 1 Afterconsidering practical reasons and the nutrient content of possible meal patterns for school meals, the committee specified 1 cup of milk at both breakfast and lunch for all agegrade groups even though Dietary Guidelines recommends 2 rather than 3 cups of milk daily for children younger than 9 years.
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From page 110... ...
If feasible, more local food preparation and the use of a greater proportion of fresh foods and frozen vegetables could result in acceptable school meals with a lower sodium content. However, many food production kitchens are designed to heat and hold food items rather than to prepare them.
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From page 111... ...
In the short term, the committee considered it unrealistic for school food authorities (SFAs) to meet the initial sodium nutrient targets from Chapter 4, which are much lower than the current amount of sodium in school meals.
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From page 112... ...
MODIFYING BASELINE MENUS TO ASSESS POSSIBLE STANDARDS FOR MENU PLANNING The committee tested the preliminary standards for menu planning in part through the process of developing modified baseline menus. In developing the modified menus, the objective was to retain as much of the original menu as possible, adding or substituting foods or changing portion sizes only as necessary to make the menus fit the initial menu planning standards.
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From page 113... ...
. To verify that the preliminary menu planning standards would lead to menus that meet or approach the preliminary nutrient targets, the committee entered the modified baseline menus into the School Meals Menu Analysis program (see Appendix K)
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From page 114... ...
SCHOOL MEALS criterion was developed for whole grain-rich foods. Chapter 7 presents the recommendations for Nutrient Targets and Meal Requirements, and Chapter 10 covers the recommendations for bringing sodium specifications and the whole grain-rich food definition into better alignment with the Dietary Guidelines.
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