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

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• 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

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

Select Guide Rating

• 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