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Appendix P: Comparison of *Dietary Guidelines for Americans* with Recommended Meal Requirements
Pages 373-378

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From page 373...
... Appendix P Comparison of Dietary Guidelines for Americans with Recommended Meal Requirements LIST OF TABLES • Table P-1 Summary of 00 Dietary Guidelines for Americans and Recommendations for School Meals that Address Increasing Conformity of Children's Diets to the Guidelines 
From page 374...
... vegetables at lunch. • Meet recommended intakes within • Dark green and orange vegetables energy needs by adopting a balanced eating and legumes on menu each week; starchy pattern, such as the USDA Food Guide or the vegetables served less often.
From page 375...
... In particular, select from school week. Starchy vegetables limited to all five vegetable subgroups (dark green, 1 cup per school week.
From page 376...
... products labeled with zero trans fat. • Keep total fat intake between 20 • Emphasis on low-fat, fat-free, and and 35 percent of calories, with most fats lean choices for menu planning; restriction coming from sources of polyunsaturated and of milk and yogurt to nonfat or 1% fat monounsaturated fatty acids, such as fish, nuts, varieties.
From page 377...
... milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, raw or undercooked fish or shellfish, unpasteurized juices, and raw sprouts. aFromthe Executive Summary of the 00 Dietary Guidelines for Americans (HHS/USDA, 2005)


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