Comparison of Eat Smart Standard with Institute of Medicine Recommendations
Intermediate(More Healthful than Minimum) / Advanced
(More Healthful than Intermediate) / INSTITUTE OF MEDICINE
RECOMMENDATIONS
BREAKFAST: / BREAKFAST:
B.1.I.
At least 50% of cereals offered contain no more than 35% of calories from sugar (less than 9 grams of sugar per 100 calories) per serving. * / B.1.A.
At least 50% of cereals offered contain no more than 35% of calories from sugar (less than 9 grams of sugar per 100 calories) per serving* . / Ready to eat and hot cereals must contain less than or equal to 21.2 g. of sucrose or other sugars per 100 g. dry cereal (less than or equal to 6 g. sugar per one ounce of dry cereal, as specified in the WIC food package).
B.2.A.
At least 50% of cereals offered contain at least 1 gram of fiber per serving.
B.3.I.
Sweet breakfast items, such as breakfast pastries, donuts, poptarts, toaster pastries, sweet rolls, muffins, cereal bars and other sweet breads are served no more than one time per week or not at all / B.3.A.
Sweet breakfast items, such as breakfast pastries, donuts, poptarts, toaster pastries, sweet rolls, muffins, cereal bars and other sweet breads are served no more than two times per month or not at all. / Baked or fried grain products that are high in solid fats and added sugars are limited to one serving per week across all eating occasions. These include pancakes and waffles with syrup, muffins and quick breads, sweet rolls, croissants, toaster pastries, donuts, flour tortillas, granola/cereal bars, cookies, brownies, cakes and pies.
B.4.I.
A whole grain food is served at least one breakfast per week. / B.4.A.
A whole grain food is served at least three breakfasts per week. / At least half of grains/breads must be whole grain rich. Encourages use of 100% whole grain foods.
B.5.I.
Fresh, canned (packed in juice), dried or frozen fruits or vegetables (excluding juice) are served at least three breakfasts per week. / B.5.A.
- Fresh, canned (packed in juice), dried or frozen fruits or vegetables (excluding juice) are served for breakfast every day.
- Fresh fruits or vegetables are served at least one breakfast per week.
B.6.I.
Menus include low sugar or “lite” syrups and jellies with no artificial sweeteners. / B.6.A.
Fresh fruit, applesauce and other fruit toppings (unsweetened) are used to sweeten breakfast foods in place of syrups and added sugars. / Syrups, jams and jellies are considered added sugars and limited to one time per week across all eating occasions.
B.7.I.
Only Low fat (1% or ½%) or skim (nonfat) milk is served, flavored or unflavored. / B.7.A.
Only low fat (1% or ½%) or skim (nonfat) milk is served, flavored or unflavored. / Skim or low-fat (no higher than 1%). Flavored milks only for children in after-school programs.
Adds requirement for meat/meat alternate at breakfast at least three days per week. On days meat/meat alternate is not served, serve an additional serving of bread/grains.
*See Definitions at the end of the document for calculation.
Intermediate(More Healthful than Minimum) / Advanced
(More Healthful than Intermediate) / INSTITUTE OF MEDICINE
RECOMMENDATIONS
LUNCH/SUPPER: / LUNCH/SUPPER:
L.1.I.
Processed breaded meats such as fish sticks, chicken nuggets, chicken patties, pork patties, etc. are served no more than two times per week, unless items served contain no more than 12 grams of total fat per 1½ oz meat/meat alternate serving (or no more than 16 grams of total fat per 2 oz serving). / L.1.A.
Processed breaded meats such as fish sticks, chicken nuggets, chicken patties, pork patties, etc. are served no more than one time per week unless items served contain no more than 12 grams of total fat per 1½ oz meat/meat alternate serving (or no more than 16 grams of total fat per 2 oz serving). / Limit highly processed meat, poultry, fish (including highly salted and breaded fried products) to one time per week across all eating occasions.
L.2.I.
Hot dogs, corndogs, bologna, pepperoni, Polish sausage, Spam, Treet, liverwurst, smoked sausage, salami, summer sausage, and other luncheon meats+ are served no more than once every two weeks. / L.2.A.
Hot dogs, corndogs, bologna, pepperoni, Polish sausage, Spam, Treet, liverwurst, smoked sausage, salami, summer sausage and other luncheon meats+ are served no more than once per month. / See above
L.3.I.
A whole grain food is served at least one lunch per week. / L.3.A.
A whole grain food is served at least three lunches per week. / Half of grains/breads are whole grain rich.
L.4.I.
Fresh (raw) fruits or vegetables are served one or more times per week. / L.4.A.
Fresh (raw) fruits or vegetables are served three or more times per week. / No specific mention of “fresh” fruits/vegetables. One fruit and two vegetables required at lunch/supper –dark green vegetables at least twice per week, orange vegetables at least twice per week, legumes at least once per week, and starchy vegetables no more than twice per week.
L.5.I.
Juice is not served as one of the required fruit/vegetable servings at lunch or supper. / L.5.A.
Juice is not served as one of the required fruit/vegetable servings at lunch or supper. / Fruit, rather than juice, is to be served at most meals. 100% fruit juice allowed only once per day.
L.6.A.
Only reduced fat and/or fat free salad dressings are served. / Moderate amounts of healthy fats provided in salad dressings, vegetable oil, soft margarine, mayonnaise, etc. are to be included daily.
L.7.I.
Only low fat (1% or ½ %) or skim (nonfat) milk is served, flavored or unflavored. / L.7.A.
Only low fat (1% or ½ %) or skim (nonfat) milk is served, flavored or unflavored. / Skim or low-fat (no higher than 1%). Flavored milks only for children in after-school programs.
(More Healthful than Minimum) / Advanced
(More Healthful than Intermediate) / INSTITUTE OF MEDICINE
RECOMMENDATIONS
OVERALL MEAL PATTERN / OVERALL MEAL PATTERN
P.1.I.
Dark green or orange fruits or vegetables are served at least two times per week. / P.1.A.
Dark green or orange fruits or vegetables are served at least three times per week. / Lunch: Dark green vegetables are served two times per week, andorange vegetables are served two times per week.
P.2.I.
The menu is at least a 3 week cycle. Different vegetables, fruits, and entrees are used so there is little repetition in the cycle. / P.2.A.
- The menu is at least a 3 week cycle Different vegetables, fruits, and entrees are used so there is little repetition in the cycle.
- Foods served at a meal include a variety of textures, shapes, temperatures, sizes and colors.
- Menus reflect the ethnicity and culture of all children in the center.
P.3.I.
100% fruit juice is served no more than once per day or not at all. / P.3.A.
100% fruit juice is served no more than three times per week, or not at all. / Fruit, rather than juice, is to be served at most meals. 100% fruit juice allowed only once per day.
P.4.I.
No foods containing artificial sweeteners are served. / P.4.A.
No foods containing artificial sweeteners are served.
SNACKS: / SNACKS:
S.1.I.
Sweet snacks, such as sweet pastry items, cookies, cakes, pie, quick breads, cereal bars, etc., are served no more than one time per week or not at all. / S.1.A.
Sweet snacks, such as sweet pastry items, cookies, cakes, pie, quick breads, cereal bars, etc., are served no more than one time every two weeks, or not at all. / Baked or fried grain products that are high in solid fats and added sugars are limited to one serving per week across all eating occasions. These include pancakes and waffles with syrup, muffins and quick breads, sweet rolls, croissants, toaster pastries, donuts, flour tortillas, granola/cereal bars, cookies, brownies, cakes and pies.
S.2.I.
One or more snacks per week contain a meat/meat alternate. / S.2.A.
Two or more snacks per week contain a meat/meat alternate. / Lean meat or meat alternate required two snacks per week.
S.3.I.
At least one fresh, frozen, canned or dried fruit or vegetable (excluding juice) is served two times a week or more often. / S.3.A.
At least one fresh, frozen, canned or dried fruit or vegetable (excluding juice) is served 3 times a week or more often. / Two fruit servings required each week plus one orange vegetable and one non-starchy vegetable per week.
Two servings of grain/breads required each week. At least half of all grains provided must be whole grain rich.
S.4.I.
If milk is served, low fat (1% or ½%) or skim milk is provided, flavored or unflavored. / S.4.A.
If milk is served, low fat (1% or ½%) or skim milk is provided, flavored or unflavored. / Skim or low-fat (no higher than 1%). Flavored milks only for children in after-school programs.
Jan 10 2013Missouri Department of Health and Senior ServicesPage 1 of 4