Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs

Virginia A. Stallings and Christine L. Taylor, Editors, Committee on Nutrition Standards for National School Lunch and Breakfast Programs, National Research Council

• 1 Front Matter; 2 Summary; 3 1 Introduction; 4 2 The Nutrition Standards and Meal Requirements: Description and Topics Relevant to Their Revision; 5 3 Working Principles and Criteria for the Committee's Approach to Proposing Revisions; 6 4 Food and Nutrient Needs of Schoolchildren; 7 5 Proposed Planning Model for Establishing Nutrition Standards for School Meals; 8 6 Proposed Phase II Analyses: Sensitivity Analysis, Cost Implications, and Market Effects; 9 7 References; 10 Appendix A Acronyms, Abbreviations, and Glossary; 11 Appendix B A Selection of Laws and Regulations Governing the National School Lunch Program and School Breakfast Program; 12 Appendix C Comparison of 1995 and 2005 Dietary Guidelines for Americans; 13 Appendix D July 2008 Workshop Agenda; 14 Appendix E Critical Issues for Consideration by the Committee; 15 Appendix F Selected Evaluations of School Meal Programs; 16 Appendix G Current Standards for Food-Based Menu Planning Approach; 17 Appendix H Current Standards for Nutrient-Based Menu Planning Approach; 18 Appendix I Data Sources and Study Methodology: SNDA-III and 2008 Diet Quality Report; 19 Appendix J MyPyramid Calorie Levels and Food Intake Patterns; 20 Appendix K Dietary Reference Intakes for Individuals Ages 4 Through 18 Years, Including Those Who Are Pregnant or Lactating; 21 Appendix L MyPyramid Food Intake Pattern Compared with Meal Requirements for the NSLP; 22 Appendix M Estimation of Cost of Food for One Week's Menu:Example for Elementary School Level