School Meals Building Blocks for Healthy Children (2010) / Chapter Skim
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9 Projected Impact of the Recommended Nutrient Targets and Meal Requirements
9 Projected Impact of the Recommended Nutrient Targets and Meal Requirements
Pages 155-178
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From page 155... ...
CRITERION 1: ALIGNMENT WITH DIETARY GUIDELINES FOR AMERICANS AND THE DIETARY REFERENCE INTAKES The committee considered the alignment of the Meal Requirements with dietary guidance solely on the basis of the meals as offered. The committee recognizes that it is the food that is consumed that affects nutritional status, and it developed the standards for menu planning with student acceptability in mind.
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From page 156... ...
. To examine the change in alignment of the standards with food-specific Dietary Guidelines, the committee compared the recommended meal patterns with those specified in the current Meal Requirements (see Tables 8-1 and 8-2 in Chapter 8)
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From page 157... ...
Notably, the meals contain relatively high amounts of most nutrients for the calories, as explained in the section "Effects of Nutrient Intake Contributions from School Meals on Total Daily Nutrient Intakes." For the menus written by the committee, analysis shows that the saturated fat content as a percentage of calories (shown in Tables 9-1 through 9-3) is less than the maximum amount recommended in the Dietary Guidelines.
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From page 158... ...
3 4 6 6 NOTES: αT = α-tocopherol; DFE = dietary folate equivalent; g = gram; mg = milligram; RAE = retinol activity equivalent; SNDA-III = third School Nutrition Dietary Assessment study; µg = microgram. Italic font indicates values that do not meet the Nutrient Targets.
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From page 159... ...
Menub* Baseline Menuc Menusd Nutrient Targetsf 741 694 635 569 550–650 9 7.3 6.1 6.0 < 10 10.9 9.5 8.6 9.5 30 28 27 27 15 294 248 439 394 192 32 24 51 38 24 2.5 2.3 3.0 3.0 . 0.5 0.51 0.41 0.40 0.37 0.9 0.95 0.81 0.80 0.46 7.0 6.2 5.3 5.3 4.7 0.5 0.55 0.62 0.52 0.40 160 137 136 0 1.9 1.8 2.0 2.0 1.2 4.5 4.4 4.1 3.6 3.4 102 95 120 103 72 3.8 3.7 3.8 3.7 2.9 531 520 498 486 332 571 542 592 559 361 1,124 1,179 1,353 , , ≤ 640 1,564 1,491 1,377 1,409 6.0 4.2 6.4 4.1 3.3 0.7 0.46 0.58 0.37 0.31 7 6 10 9 cThe committee developed the modified baseline menus by revising the representative baseline menus to meet the recommended standards for menu planning, while keeping the adjustments to a minimum.
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From page 160... ...
3 3 6 6 NOTES: αT = α-tocopherol; DFE = dietary folate equivalent; g = gram; mg = milligram; RAE = retinol activity equivalent; SNDA-III = third School Nutrition Dietary Assessment study; µg = microgram. Italic font indicates values that do not meet the Nutrient Targets.
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From page 161... ...
Menub* Baseline Menuc Menusd Nutrient Targetsf 816 757 592 640 600–700 10 10.0 5.9 5.9 < 10 10.9 11.9 8.9 8.3 32 30 33 32 300 369 301 401 241 34 33 31 43 30 2.8 2.7 4.0 . . 0.6 0.57 0.49 0.47 0. 1.0 0.91 0.84 0.85 0.61 7.0 6.0 6.9 6.5 6.0 0.6 0.62 0.63 0.65 0.54 180 196 169 2.0 1.7 2.1 1.9 1.3 5.0 4.9 5.2 . . 110 109 126 123 98 4.2 4.0 4.8 4.3 3.7 549 532 478 517 440 606 589 608 618 538 1,249 1,296 1,523 , ,00 ≤ 710 1,558 1,593 1,520 1,602 7.0 6.5 4.5 5.2 3.6 0.8 0.93 0.45 0.52 0.36 8 6 10 9 9 cThe committee developed the modified baseline menus by revising the representative baseline menus to meet the recommended standards for menu planning, while keeping the adjustments to a minimum.
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From page 162... ...
3 2 7 NOTES: αT = α-tocopherol; DFE = dietary folate equivalent; g = gram; mg = milligram; RAE = retinol activity equivalent; SNDA-III = third School Nutrition Dietary Assessment study; µg = microgram. Italic font indicates values that do not meet the Nutrient Targets.
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From page 163... ...
Menub* Baseline Menuc Menusd Nutrient Targetsf 857 913 845 789 750–850 10 9.2 7.1 6.8 < 10 10.6 9.1 7.5 7.8 33 33 34 35 32 299 252 397 377 277 39 20 63 52 39 2.8 2.9 5.4 . . 0.6 0.73 0.63 0.60 0.56 1.0 1.12 1.00 0.94 0.67 8.0 9.1 7.4 7.3 7.3 0.6 0.63 0.71 0.71 0.63 184 243 205 2.0 2.0 2.0 2.0 1.6 5.2 6.0 5.9 . . 113 115 169 156 147 4.3 4.1 5.4 5.0 4.3 547 551 576 559 481 623 607 732 704 572 1,309 1,187 1,740 , , ≤ 740 1,988 1,693 1,588 2,082 7.0 7.7 6.1 7.0 4.5 0.9 0.91 0.51 0.66 0.45 8 8 15 13 11 cThe committee developed the modified baseline menus by revising the representative baseline menus to meet the recommended standards for menu planning, while keeping the adjustments to a minimum.
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From page 164... ...
(As described in Chapter 3, the Nutrient Targets were derived from the DRIs.) The tables show that the menus written by the committee, which follow the recommended standards for menu planning, meet or nearly meet the Nutrient Targets in almost all cases, especially at breakfast; and many of the nutrient values are more favorable than the averages derived from menus written under the current Meal Requirements (that is, the menus used to obtain the SNDA-III means and the representative baseline menus)
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From page 165... ...
The use of the nutrient density Target Median Intake approach (described in Chapter 4) resulted in relatively high Nutrient Targets for iron for the middle school and high school meals.
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From page 166... ...
Effects of Nutrient Intakes from School Meals on Total Daily Nutrient Intakes One objective of the recommended Nutrient Targets and thus of the recommended standards for menu planning is to improve the nutrient intake contributions from school meals relative to the total daily nutrient intake in a manner that will reduce the prevalence of inadequacy and excessive intake as defined by the DRIs. From Tables 3-2 and 3-3 in Chapter 3, it is clear that the nutrients of potential concern for at least three age-grade-gender groups include vitamins A, C, and E, folate, phosphorus, magnesium, zinc, potassium, and fiber.
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From page 167... ...
Because age matches were not possible in the kindergarten through grade 5 group, weighted averages of the DRIs were used in the calculation of the Nutrient Targets. Possible Positie Consequences Meal service may be simplified in settings that serve children in kindergarten through grade 8 in that essentially the same standards for menu planning can be applied across that span of grades.
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From page 168... ...
Student participation in school meals, which the committee's criteria do not address directly, is covered in this section because of its overall importance to school meal programs and its close linkage with student acceptance of school meals. Menu Planning Process The committee worked to develop the least complex approach to menu planning that would be consistent with Dietary Guidelines.
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From page 169... ...
Menu planning to meet the 2005 Dietary Guidelines requires changing the menu-planning mindset from meeting daily minimums to achieving a healthy balance of planned food items within an appropriate meal calorie range for the week. Previously, the focus was on meeting minimum amounts (except for saturated fat)
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From page 170... ...
. Although the lower fat milks may not be well accepted initially, using methods described in Chapter 10 may facilitate student acceptance.
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From page 171... ...
Lack of satisfaction, in turn, would increase the likelihood of a decrease in student participation in the school meal programs. On the other hand, perceptual studies on taste show that people are generally unable to detect differences between two concentrations of a taste substance when the difference is less than 10 percent (Pfaffmann, 1971)
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From page 172... ...
Student Participation Because the School Breakfast Program and the National School Lunch Program offer nutritious foods that promote schoolchildren's growth, health, and readiness to learn, schools aim for high student participation rates in these programs. The available data on which to base confident predictions of any effects of the proposed changes on participation rates are limited.
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From page 173... ...
This finding suggests that participation rates are maintained with improvements in the nutritional quality of the meal. As described below, there is some evidence that changes toward reducing high-fat choices and increasing the availability of low-fat entrée choices in school lunch improve nutrient intakes and may increase participation in school lunch.
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From page 174... ...
. Although that level of fat is lower than the 35 percent upper level in the recommended Nutrient Targets, it suggests that the methods used to reduce the saturated fat content of school meals, as emphasized in the committee's recommendations, could be important to maintaining student participation rates.
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From page 175... ...
Measures to help school food programs meet the Dietary Guidelines incur cost increases and an increased need for administrative support. An overview of strategies to control the overall cost of food service operations appears in Chapter 10, Box 10-2.
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From page 176... ...
Effects on Student Participation Rates Student participation rates are a major administrative concern because they affect revenue, as noted above, and thus are closely linked to the financial viability of school meal programs. Because of the close link of participation rates with student acceptance of school meals, the evidence concerning student participation rates was reviewed in the previous section.
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From page 177... ...
It is clear that the recommended standards for menu planning will result in menus that are much more consistent with the DRIs and the Dietary Guidelines than are the current standards for menu planning. In addition, the meals will provide more nutrients relative to calories, and the recommended option for meals as selected by the student may improve actual consumption of fruits and vegetables.
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