MyPyramid for Kids, Grades 3 and 4, Level 2, September 2005
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Release | : 2008* |
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Total Pages | : 74 |
Release | : 2005 |
Genre | : Nutrition |
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Author | : United States. Food and Nutrition Service |
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Total Pages | : 320 |
Release | : 2005 |
Genre | : Legal deposit of books, etc |
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Total Pages | : 28 |
Release | : 2008 |
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Total Pages | : 20 |
Release | : 2005 |
Genre | : Nutrition |
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Total Pages | : 1 |
Release | : 2005 |
Genre | : Children |
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Release | : 2008 |
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Author | : United States. Department of Health and Human Services |
Publisher | : Government Printing Office |
Total Pages | : 0 |
Release | : 2005 |
Genre | : Diet |
ISBN | : 9780160723988 |
"This document is based on the recommendations put forward by the Dietary Guidelines Advisory Committee"--Message from the Secretaries.
Author | : Committee on Nutrition Standards for National School Lunch and Breakfast Programs |
Publisher | : National Academies Press |
Total Pages | : 395 |
Release | : 2010-02-16 |
Genre | : Medical |
ISBN | : 0309151376 |
Ensuring that the food provided to children in schools is consistent with current dietary recommendations is an important national focus. Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put in place to ensure that all meals offered would be high in nutritional quality. School Meals reviews and provides recommendations to update the nutrition standard and the meal requirements for the National School Breakfast and Lunch Programs. The recommendations reflect new developments in nutrition science, increase the availability of key food groups in the school meal programs, and allow these programs to better meet the nutritional needs of children, foster healthy eating habits, and safeguard children's health. School Meals sets standards for menu planning that focus on food groups, calories, saturated fat, and sodium and that incorporate Dietary Guidelines for Americans and the Dietary Reference Intakes. This book will be used as a guide for school food authorities, food producers, policy leaders, state/local governments, and parents.