Table 6.
Case Study on the Nutritional Adequacy of a Sample Summer Food Service Program (SFSP) Breakfast and Lunch Menu from July 2014 and Comparison to Requirements for National School Lunch Program (NSLP) and School Breakfast Program (SBP) 1.
| Nutrient | Breakfast | Lunch | Combined Breakfast & Lunch | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Requirement | Mean Served | Difference | Requirement | Mean Served | Difference | Total Daily Requirement | Total Mean Served | Difference | |
| Calories (kcal) | |||||||||
| K–5th | 350–500 | 411 | +/− | 550–650 | 745 | + | 900–1150 | 1156 | + |
| 6th–8th | 400–550 | +/− | 600–700 | + | 1000–1250 | +/− | |||
| 9th–12th | 450–600 | − | 750–800 | − | 1200–1400 | − | |||
| Carbohydrate (g/day) | 33 | 79 | + | 44 | 98 | + | 77 | 177 | + |
| Fiber (g/day) | |||||||||
| K–5th | 7 | 4 | − | 9 | 7 | − | 16 | 11 | − |
| 6th–8th | 7–8 | − | 9–11 | − | 16–19 | − | |||
| 9th–12th | 7–10 | − | 9–13 | − | 16–23 | − | |||
| Protein (g/day) | |||||||||
| K–5th | 3 | 10 | + | 4 | 26 | + | 7 | 36 | + |
| 6th–8th | 4–9 | + | 5–12 | + | 9–21 | + | |||
| 9th–12th | 5–13 | +/− | 7–18 | + | 12–31 | + | |||
| % Fat Calories | <30% | 15 | − | <30% | 34 | + | <30% | 24.5 | − |
| % Saturated Fat Calories | <10% | 7 | − | <10% | 11 | + | <10% | 9 | − |
| Sodium (mg/day) 2 | |||||||||
| K–5th | 540 | 298 | − | 1230 | 1471 | + | 1770 | 1769 | − |
| 6th–8th | 600 | − | 1360 | + | 1960 | − | |||
| 9th–12th | 640 | − | 1420 | + | 2060 | − | |||
| Vitamin A (mcg/day) | |||||||||
| K–5th | 100 | 253 | + | 133 | 506 | + | 233 | 759 | + |
| 6th–8th | 150 | + | 200 | + | 350 | + | |||
| 9th–12th | 175–225 | + | 233–300 | + | 408–525 | + | |||
| Vitamin C (mg/day) | |||||||||
| K–5th | 7 | 8 | + | 9 | 14 | + | 16 | 22 | + |
| 6th–8th | 12 | − | 15 | − | 27 | − | |||
| 9th–12th | 17–19 | − | 17–22 | − | 34–41 | − | |||
| Vitamin D (mcg/day) | |||||||||
| K–5th | 4 | 3.5 | − | 5 | 4 | − | 9 | 7.5 | − |
| 6th–8th | 4 | − | 5 | − | 9 | − | |||
| 9th–12th | 4 | − | 5 | − | 9 | − | |||
| Calcium (mg/day) | |||||||||
| K–5th | 250 | 364 | + | 333 | 603 | + | 583 | 967 | + |
| 6th–8th | 325 | + | 433 | + | 758 | + | |||
| 9th–12th | 325 | + | 433 | + | 758 | + | |||
| Iron (mg/day) | |||||||||
| K–5th | 3 | 3.25 | + | 3 | 3.75 | + | 6 | 7 | + |
| 6th–8th | 2 | + | 3 | + | 5 | + | |||
| 9th–12th | 3–4 | +/− | 4–5 | − | 7–9 | − | |||
| Phosphorus (mg/day) | |||||||||
| K–5th | 125 | 303 | + | 167 | 603 | + | 292 | 906 | + |
| 6th–8th | 313 | − | 417 | + | 730 | + | |||
| 9th–12th | 313 | − | 417 | + | 730 | + | |||
| Zinc (mg/day) | |||||||||
| K–5th | 2 | 1.8 | − | 2 | 2.9 | + | 4 | 4.7 | − |
| 6th–8th | 2 | − | 3 | − | 5 | + | |||
| 9th–12th | 3 | − | 3–4 | − | 6–7 | + | |||
1 Nutrition Data System for Research (NDSR) was used for the nutrient composition analysis on the sample breakfast and lunch menus from July 2014 offered by an SFSP sponsor located in Columbus, Ohio that reaches over 340 open SFSP feeding sites. Nutritional composition reports compared to current NSLP and SBP nutrition standards, since current SFSP nutrition standards are outdated; 2 2014–2015 sodium targets were used as comparison.