Appendix O - Sample Table Shells

APPENDIX 0

SAMPLE TABLE SHELLS

School Nutrition Dietary

Assessment Study IV

(OMB No.: 0584-0527)

Project Officer: Fred S. Lesnett

Office: Office of Research and Analysis

Food and Nutrition Service

Room 1014

3101 Park Center Drive

Alexandria, VA 22302

Telephone: 703-605-0811

FAX: 703-305-2576

Email: [email protected]

TABLE O.1

CHARACTERISTICS OF PUBLIC SCHOOL FOOD AUTHORITIES (SFAs)

PARTICIPATING IN THE NSLP AND THE SBP AND

OFFERING REIMBURSABLE AFTERSCHOOL SNACKS

Percentage of SFAs	Participating in the NSLP	Participating in the SBP	Offering Reimbursable Snacks
Child Poverty Rate
Low (less than 30 percent)
Higher (30 percent or more)
Urbanicity
Primarily serves as a central city of MSA
Serves as MSA but not primarily its central city
Does not serve as MSA
Enrollment
5,000 or fewer
More than 5,000
Enrollment Growth between 2000 and 2005
Negative (decline of xx percent)
Low (from none to less than xx percent)
Higher (xx percent or more)
Number of Schools
1-2 schools
3-5 schools
6-7 schools
8+ schools
District Includes Charter Schools

Source: School Nutrition Dietary Assessment-IV and U.S. Department of Education’s Common Core of Data.

TABLE O.2

prevalence of different types of beverages in vending machines

Types of Beverages	Elementary Schools	Middle Schools	High Schools	All Schools
	Percentage of Items Offereda
Diet carbonated soft drink (diet soda)
Regular carbonated soft drink (regular soda)
Juice (100% fruit or vegetable juice)
Juice drinks and other sweetened drinks (cranberry drink, fruit blends, Hi‑C, lemonade, punch, iced tea)
Bottled water (flavored or sparkling)
Energy and sports drinks (Gatorade, PowerAde, Red Bull)
Hot or cold chocolate drinks (NOT chocolate milk)
Whole or reduced fat (2%) white milk
Low-fat (1%) white milk
Fat-free/skim white milk
Flavored milk
Other

Source: School Nutrition Dietary Assessment-IV Vending Machine Checklist.

^a Percentage of filled front slots, in machines where slots are visible, or buttons that were not sold out.

TABLE O.3
prevalence of different types of FOOD in vending machines

Types of Food	Elementary Schools	Middle Schools	High Schools	All Schools
	Percentage of Items Offereda
Snacks
Low-fat /reduced-fat/baked chips (corn, potato, puffed cheese, tortilla, snack mixes)
Regular chips (corn, potato, puffed cheese, tortilla, snack mixes)
Pretzels
Popcorn
Cracker sandwiches with cheese or peanut butter
Other types of crackers (including animal crackers)
Low-fat /reduced-fat granola, cereal, or energy bars
Regular granola, cereal, or energy bars
Crispy rice bars/treats
Candy
Gum
Nuts and/or seeds (almonds, peanuts, sunflower seeds, trail mix)
Fruit roll-up/fruit snacks
Meat snacks (jerky, pork rinds)
Other
Baked Goods
Low-fat/reduced-fat cakes/cupcakes/muffins
Regular cakes/cupcakes/muffins
Low-fat pies/turnovers/toaster pastries
Regular pies/turnovers/toaster pasties
Doughnuts
Low-fat cookies
Regular cookies
Bread, rolls, bagels
Other
Other Foods
Yogurt
Cheese
Frozen fruit bars/popsicles
Milkshakes/smoothies/yogurt drinks
Low-fat/reduced-fat ice cream/frozen yogurt/sherbet
Regular ice cream/frozen yogurt/sherbet
Dried fruit
Canned fruit
Fresh fruit
Vegetables
Other

Source: School Nutrition Dietary Assessment-IV Vending Machine Checklist.

^a Percentage of filled front slots, in machines where slots are visible, or buttons that were not sold out.

TABLE O.4

PROPORTION OF SCHOOLS offerING nslp LUNCHES THAT SATISFIED Each, all, and
some of the SMI Nutrient STANDARDS AND other nutrition BENCHMARKS

	Standard/ Recommendation	Elementary Schools	Middle Schools	High Schools	All Schools
SMI Nutrient Standards
Food energy	33% of 1989 REA
Protein	33% of 1989 RDA
Vitamin Aa	33% of 1989 RDA
Vitamin C	33% of 1989 RDA
Calcium	33% of 1989 RDA
Iron	33% of 1989 RDA
Percentage of energy from total fat	 30%
Percentage of energy from saturated fat	< 10%
Other Nutrition Benchmarks
Cholesterol	< 100 mgb
Sodium	< 767 mgb
Dietary fiber	33% of targetc
Percentage of energy from total fat	25% - 35%d
Combinations of Standards
All SMI standards
SMI standards for all RDA nutrientse
SMI standards for all RDA nutrientse and SMI standard for saturated fat
SMI standards for all RDA nutrients,e SMI standard for saturated fat, and AMDR standard for total fat
Updated standards for all RDA nutrients,f SMI standard for saturated fat, and AMDR standard for total fat

Source: School Nutrition Dietary Assessment Study-IV, Menu Survey, school year 2009–2010. Tabulations prepared by Mathematica Policy Research, Inc. are weighted to be representative of all public schools offering the NSLP.

^aIn retinol equivalents (RE).

^b2005 Dietary Guidelines for Americans recommendation; not SMI standard. Benchmarks reflect one-third of suggested maximum daily intake.

TABLE O.4 (continued)

^cThe daily target for dietary fiber is based on one-third of the Dietary Guidelines for Americans 2005 recommendation for daily fiber intake of 14 g/1,000 calories.

^dAcceptable Macronutrient Distribution Range defined in the Dietary Reference Intakes and used in the Dietary Guidelines for Americans 2005.

^eIncludes protein, vitamin A, vitamin C, calcium and iron.

^fUpdated to reflect RDA values included in the Dietary Reference Intakes.

SMI = School Meals Initiative for Healthy Children; REA = Recommended Energy Allowance; RDA = Recommended Dietary Allowance; AMDR = Acceptable Macronutrient Distribution Range.

*Difference between elementary and middle schools is significantly different from zero at the .05 level.

**Difference between middle and high schools is significantly different from zero at the .05 level.

***Difference between elementary and high schools is significantly different from zero at the .05 level.

TABLE O.5

PROPORTION OF SCHOOLS offerING nslp LUNCHES THAT met the minimum energy and Nutrient STANDARDS

for required grade groups

	Grades K-3		Grades K-6		Grade 4-12		Grades 7-12
	Traditional Enhanced (Option) NSMP/ANSMP (Option)		Enhanced NSMP/ANSMP		Traditional		Enhanced NSMP/ANSMP Traditional (Option)
Meal Pattern Type	Standard	% Meeting	Standard	% Meeting	Standard	% Meeting	Standard	% Meeting
Food energy
Protein
Vitamin Aa
Vitamin C
Calcium
Iron
Number of Schools

Source: School Nutrition Dietary Assessment Study-IV, Menu Survey, school year 2009–2010. Tabulations prepared by Mathematica Policy Research, Inc. are weighted to be representative of all public schools offering the NSLP.

^aIn retinol equivalents (RE).

TABLE O.6

PROPORTION OF SCHOOLS offerING nslp LUNCHES THAT met the minimum energy and Nutrient STANDARDS

for Optional Age groups

	Ages 3-6		Ages 7-10		Ages 11-13		Ages 14 and Older
	NSMP/ANSMP		NSMP/ANSMP		NSMP/ANSMP		NSMP/ANSMP
Meal Pattern Type	Standard	% Meeting	Standard	% Meeting	Standard	% Meeting	Standard	% Meeting
Food energy
Protein
Vitamin Aa
Vitamin C
Calcium
Iron
Number of Schools

Source: School Nutrition Dietary Assessment Study-IV, Menu Survey, school year 2009–2010. Tabulations prepared by Mathematica Policy Research, Inc. are weighted to be representative of all public schools offering the NSLP.

^aIn retinol equivalents (RE).

TABLE O.7
MyPyramid Equivalents in lunches offered, Elementary schools

Calorie Levelsa

1,200

1,400

1,600

1,800

Males

n/a

6 to 8 years

9 to 10 years

11 to 12 years

Females

6 to 7 years

8 to 10 years

11 to 12 years

n/a

Rec Amountb

Mean Amount

Percentage Recc

Rec Amountb

Mean Amount

Percentage Recc

Rec Amountb

Mean Amount

Percentage Recc

Rec Amountb

Mean Amount

Percentage Recc

Fruits

Vegetables

Dark green

Orange

Legumes

Starchy

Other

Grains

Meats and Beans

Milk

Oils

Discretionary Calories

^aMyPyramid assigns individuals to a calorie level based on their sex, age, and activity level. Sedentary activity levels are used to identify calorie levels.

^bRecommended daily amount of food from each group within calorie level with the exception of the vegetable subgroups. Vegetable subgroups are recommended amounts per week.

^cPercent of recommended daily amount from each group within calorie level

.

TABLE O.8

mean amount of Mypyramid food groups and Healthy Eating Index Components,

in average lunch offered, by school type

Elementary Schools

Middle Schools

High Schools

All Schools

Rec Amount per 1,000 caloriesa

Mean Amount

Percentage Rec

Mean Amount

Percentage Rec

Mean Amount

Percentage Rec

Mean Amount

Percentage Rec

Total Fruit

> 0.8 cup

Whole Fruit (not juice)

> 0.4 cup

Total Vegetables

> 1.1 cup

Dark green and Orange Vegetables and Legumes

> 0.4 cup

Total Grains

> 3.0 oz

Whole Grains

> 1.5 oz

Milk

> 1.3 cup

Meat and Beans

> 2.5 oz

Oils

> 12 gm

Saturated Fat

< 7% of total energy

Sodium

< 0.7 gm

SoFAAS

< 20% of total energy

^aRecommended amounts for HEI-2005 components are based on recommendations found in MyPyramid and were created using a density approach, expressed per 1,000 calories. The lowest amounts for achieving the maximum score for each component are used as the standard.

SoFAAS = Solid fat, alcohol, and added sugar

.

TABLE O.9

MEAN FOOD ENERGY AND NUTRIENT CONTENT OF NSLP LUNCHES SERVED to

students IN SY 1998–1999, SY 2004-2005, AND SY 2009–2010

	SY 2009-2010 (SNDA-IV)		SY 2004–2005 (SNDA-III)		SY 1998–1999 (SNDA-II)
	Mean	SE	Mean	SE	Mean	SE
ELEMENTARY SCHOOLS
Food energy (calories)			676	8.3	695	6.9
Total fat (g)			25	0.5	26	0.3
Saturated fat (g)			8	0.1	9	0.2
Carbohydrate (g)			88	1.3	89	1.1
Protein (g)			28	0.3	29	0.2
Percentage of energy from total fat (%)			32.9	0.4	33.1	0.3
Percentage of energy from saturated fat (%)			10.8	0.1	11.9	0.1
Vitamin A (mcg RE)			324	10.0	437	15.7
Vitamin C (mg)			22	1.0	27	1.3
Calcium (mg)			483	6.7	478	4.0
Iron (mg)			4.3	0.1	4.4	0.1
Cholesterol (mg)			58	1.2	65	0.9
Sodium (mg)			1,278	22.3	1,259	15.3
Fiber (g/1,000 kcal)			6	0.1	na	na
Number of Schools			145		398
SECONDARY SCHOOLSa
Food energy (calories)			765	9.9	724	5.5
Total fat (g)			31	0.7	28	0.3
Saturated fat (g)			9	0.2	10	0.1
Carbohydrate (g)			96	1.3	91	0.9
Protein (g)			29	0.3	30	0.2
Percentage of energy from total fat (%)			35.5	0.4	34.5	0.2
Percentage of energy from saturated fat (%)			11.1	0.1	12.1	0.1
Vitamin A (mcg RE)			306	9.4	390	10.1
Vitamin C (mg)			26	1.1	29	0.8
Calcium (mg)			468	6.4	475	3.9
Iron (mg)			4.7	0.1	4.7	0.0
Cholesterol (mg)			63	1.0	68	1.0
Sodium (mg)			1,470	26.5	1,382	14.5
Fiber (g/1,000 kcal)			9	0.1	na	Na
Number of Schools			252		677

Sources: School Nutrition Dietary Assessment Study-IV, Menu Survey, SY 2009–2010 (tabulations prepared by Mathematica Policy Research, Inc., weighted to be representative of all public schools offering the NSLP); SNDA-III, Menu Survey, SY 2004-2005 (Gordon et al. 2007, Tables VIII.3, D-VI.5, F-VI.1), and SNDA-II, Menu Survey, SY 1998–1999 (Fox et al. 2001, Exhibit A.1).

SY = school year; SE = standard error; RE = Retinol equivalents; na = not available.

^a Includes middle schools and high schools.

*Difference between SY 2009–2010 and SY 2004–2005 is significantly different from zero at the .05 level.

TABLE O.10

proportion of schools serving NSLP lunches in SY 2009-2010, sy 2004–2005, and sy 1998–1999 that satisfied smi nutrient standards and related benchmarks

		SY 2009-2010 (SNDA-IV)			SY 2004–2005 (SNDA-III)		SY 1998–1999 (SNDA-II)
	NSLP Standard/ Recommendation	Mean		SE	Mean	SE	Mean	SE
ELEMENTARY SCHOOLS
Food energy (calories)	33% of 1989 REA				60	4.8	68	4.8
Protein	33% of 1989 RDA				100	0.0	100	0.0
Vitamin A	33% of 1989 RDA				91	2.5	98	2.5
Vitamin C	33% of 1989 RDA				75	4.6	86	4.6
Calcium	33% of 1989 RDA				98	1.2	100	1.2
Iron	33% of 1989 RDA				96	1.8	93	1.8
Percentage of energy from total fat	 30%				25.6	4.44	21.0	4.44
Percentage of energy from saturated fat	< 10%				33.7	4.71	15.0	4.71
Cholesterol	< 100 mg				99	0.6	99	0.6
Sodium	< 800 mg				1	0.6	1	0.6
Number of Schools					398		145
SECONDARY SCHOOLSa
Food energy (calories)	33% of 1989 REA				30	4.4	20	4.4
Protein	33% of 1989 RDA				100	0.0	100	0.0
Vitamin A	33% of 1989 RDA				40	4.9	65	4.9
Vitamin C	33% of 1989 RDA				71	4.3	79	4.3
Calcium	33% of 1989 RDA				82	3.1	86	3.1
Iron	33% of 1989 RDA				61	4.5	60	4.5
Percentage of energy from total fat	 30%				12.1	2.83	14.0	2.83
Percentage of energy from saturated fat	< 10%				24.4	3.85	13.0	3.85
Cholesterol	< 100 mg				100	0.5	96	0.5
Sodium	< 800 mg				0	0.2	1	0.2
Number of Schools					252		677

Sources: School Nutrition Dietary Assessment Study-IV, Menu Survey, SY 2009–2010 (tabulations prepared by Mathematica Policy Research, Inc., weighted to be representative of all public schools offering the NSLP); SNDA-III, Menu Survey, SY 2004-2005 (Gordon et al. 2007, Table VIII.1), and SNDA-II, Menu Survey, SY 1998–1999 (Fox et al. 2001, Exhibits 3.5, 3.7 and A.4).

SY = school year; SE = standard error; SMI = School Meals Initiative for Healthy Children; REA = Recommended Energy Allowance; RDA = Recommended Dietary Allowance.

^a Includes middle schools and high schools.

*Difference between SY 2009–2010 and SY 2004–2005 is significantly different from zero at the .05 level.

TABLE O.11

DISTRIBUTION OF FAT, cholesterol, AND sODIUM in AVERAGE LOWEST-PERCENT saturated fat LUNCHES offereD IN SY 2009-2010 AND SY 2004–2005

ELEMENTARY SCHOOLS

	Percentage of Schools
	SY 2009-2010 (SNDA-IV)	SY 2004–2005 (SNDA-III)	Difference (SY 2009–2010 – SY 2004-2005)
Percentage of Energy from Total Fat
No more than 30%		79
30.1 – 34.0%		16
34.1 – 38.0%		3
More than 38.0%		2
Percentage of Energy from Saturated Fat
Less than 10%		90
10.1 – 12.0%		10
12.1 – 14.0%		0
More than 14.0%		0
Percentage of Energy from Carbohydrate
Less than 45%		0
45-55%		27
More than 55%		73
Cholesterol
Less than 100 mg		100
100 mg or more		0
Sodium
800 mg or less		14
801 – 1,000 mg		33
More than 1,000 mg		53
Number of Schools		145

Sources: School Nutrition Dietary Assessment Study-IV, Menu Survey, SY 2009–2010. Tabulations prepared by Mathematica Policy Research, Inc. are weighted to be representative of all public schools offering the NSLP.

Note: Shaded rows represent SMI standards (fat and saturated fat only) or National Research Council recommendation (for cholesterol and sodium, one-third of recommendation for daily intake).

SY = school year.