Nutrition Assistance Program Report Series 

The Office of Research and Analysis 

Special Nutrition Programs Report No. FD-12-USDAFOODS 

 

Nutrient and MyPyramid Analysis of 

USDA Foods in Five of Its Food and 

Nutrition Programs

January 2012 

 
The U.S. Department of Agriculture (USDA) prohibits discrimination in all of its programs and 

activities on the basis of race, color, national origin, age, disability, and where applicable, sex, 

marital status, familial status, parental status, religion, sexual orientation, political beliefs, 

genetic information, reprisal, or because all or part of an individual's income is derived from any 

public assistance program. (Not all prohibited bases apply to all programs.) Persons with 

disabilities who require alternative means for communication of program information (Braille, 

large print, audiotape, etc.) should contact USDA's TARGET Center at (202) 720-2600 (voice 

and TDD). 

To file a complaint of discrimination, write to USDA, Assistant Secretary for Civil Rights, 

Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, S.W., Stop 9410, 

Washington DC 20250-9410, or call toll-free at (866) 632-9992 (English) or (800) 877-8339 

(TDD) or (866) 377-8642 (English Federal-relay) or (800) 845-6136 (Spanish Federal-relay). 

USDA is an equal opportunity provider and employer.. 
January 2012 

Special Nutrition Programs 

Report Number: FD-12-USDAFOODS 

Nutrient and MyPyramid Analysis of USDA Foods in Five of Its 

Food and Nutrition Programs 

Authors: 

Thea Palmer Zimmerman 

Sujata Dixit-Joshi 

Brenda Sun 

Deirdre Douglass 

Jason Hu 

Fred Glantz 

Elaine Eaker 

 

 

Submitted by: Submitted to: 

Westat Office of Research and Analysis 

1600 Research Boulevard USDA Food and Nutrition Service 

Rockville, Maryland 20850-3129 3101 Park Center Dr., Room 1014 

(301) 251-1500 Alexandria, VA 22302-1500 

Project Director: Project Officer:

Sujata Dixit-Joshi Dennis Ranalli 

This study was conducted under GSA Contract #GS-23F-8144H with the Food and Nutrition Service. 

This report is available on the Food and Nutrition Service website: http://www.fns.usda.gov/ora 

Suggested Citation: 

U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis, Nutrient and 

MyPyramid Analysis of USDA Foods in Five of Its Food and Nutrition Programs by Thea Palmer Zimmerman 

Sujata Dixit-Joshi, Brenda Sun, Deirdre Douglass, Jason Hu, Fred Glantz, Elaine Eaker. Project Officer Dennis 

Ranalli. Report FD-12-USDAFOODS. Alexandria, VA: January 2012.
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs iv 

Table of Contents 

Chapter Page

Acknowledgments and Disclaimer ................................................................... xiv 

Glossary of Acronyms and Abbreviations ...................................................... xv 

Executive Summary ............................................................................................ xvii 

1 Background .......................................................................................................... 1-1 

1.1 Introduction ........................................................................................... 1-1 

1.2 USDA Nutrition Assistance Programs .............................................. 1-5 

1.2.1 Commodity Supplemental Food Program ........................ 1-5 

1.2.2 Food Distribution Program on Indian 

Reservations (FDPIR) .......................................................... 1-7 

1.2.3 National School Lunch Program (NSLP) ......................... 1-10 

1.2.4 The Emergency Food Assistance Program 

(TEFAP) ................................................................................ 1-13 

1.2.5 Child and Adult Care Food Program (CACFP) ............... 1-15 

1.2.6 Summary ................................................................................ 1-18 

2 Methods ............................................................................................................... 2-1 

2.1 Introduction ........................................................................................... 2-1 

2.2 USDA Foods in Nutrition assistance Programs .............................. 2-2 

2.3 USDA Foods Nutrient Database ....................................................... 2-2 

2.4 Weight of USDA Foods offered and delivered ................................ 2-5 

2.4.1 Number of Participants ....................................................... 2-5 

2.4.2 Number of Distribution Days ............................................ 2-7 

2.4.3 Amount of USDA Foods as Offered and as 

Delivered ................................................................................ 2-7 

2.5 Nutrient and MyPyramid food group Analysis ................................ 2-11 

2.6 Standards for Comparison of USDA Foods as Offered 

and as Delivered .................................................................................... 2-11 

2.6.1 Dietary Reference Intakes (DRIs) ...................................... 2-12 

2.6.2 Thrifty Food Plan (TFP) Dietary Standards ..................... 2-12 

2.6.3 Dietary Guidelines for Americans 

Recommendations ................................................................ 2-13 

2.6.4 Healthy Eating Index 2005 (HEI-2005) Scores ............... 2-13 

2.6.5 Weighted Average Dietary Standards ................................ 2-14 
Contents (continued) 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs v 

Chapter Page

3 Results and Discussion ...................................................................................... 3-1 

3.1 Commodity Supplemental Food Program (CSFP) .......................... 3-1 

3.1.1 Infants .................................................................................... 3-2 

3.1.2 Children and Non-elderly Women ..................................... 3-6 

3.1.3 Elderly .................................................................................... 3-19 

3.2 Food Distribution Program on Indian Reservations 

(FDPIR) .................................................................................................. 3-33 

3.2.1 Comparison of the FDPIR USDA Foods to the 

DRIs ....................................................................................... 3-36 

3.2.2 Comparison of the FDPIR USDA Foods with 

the Thrifty Food Plan Dietary Standards .......................... 3-41 

3.2.3 Comparison of the FDPIR USDA Foods with 

the 2010 USDA Food Pattern ............................................ 3-41 

3.2.4 HEI-2005 Score for the FDPIR USDA Foods ............... 3-49 

3.3 National School Lunch Program (NSLP) ......................................... 3-52 

3.3.1 Comparison of the NSLP USDA Foods to the 

DRIs ....................................................................................... 3-56 

3.3.2 Comparison of the NSLP USDA Foods to the 

TFP Dietary Standards ......................................................... 3-61 

3.3.3 Comparison of the NSLP USDA Foods with 

the 2010 USDA Food Pattern ............................................ 3-64 

3.3.4 HEI-2005 Score for the NSLP USDA Foods .................. 3-70 

3.4 The Emergency Food Assistance Program (TEFAP) ..................... 3-75 

3.4.1 Comparison of TEFAP USDA Foods with 2010 

USDA Food Pattern ............................................................ 3-77 

3.4.2 HEI-2005 Score for TEFAP USDA Foods ..................... 3-81 

3.5 Child and Adult Care Food Program (CACFP) ............................... 3-83 

3.5.1 Comparison of CACFP USDA Foods with 2010 

USDA Food Pattern ............................................................ 3-85 

3.5.2 HEI-2005 Score for CACFP USDA Foods ..................... 3-88 

3.6 Overall Summary................................................................................... 3-90 
Contents (continued) 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs vi 

Appendixes Page

A Foods Available 2009 ......................................................................................... A-1 

1. USDA Foods Available for School Year 2009: Schools 

and Institutions ...................................................................................... A-1 

2. USDA Foods Available for 2009: Commodity 

Supplemental Food Program .............................................................. A-4 

3. USDA Foods Available for 2009: Food Distribution 

Program on Indian Reservations ........................................................ A-6 

4. USDA Foods Available for 2009: The Emergency Food 

Assistance Program ............................................................................... A-8 

5. DOD Fresh Fruit and Vegetable Program ....................................... A-10 

6. Additional Foods Delivered in 2009, by Program ........................... A-12 

7. Foods Available Not Delivered in 2009 ............................................ A-16 

B USDA Commodity Foods Nutrient Database Documentation .................. B-1 

C Participant Numbers 2009 ................................................................................. C-1 

1. Child and Adult Care Food Program Participation Report 

FY 2009 .................................................................................................. C-1 

2. Commodity Supplement Food Program Participation 

Report FY 2009 ..................................................................................... C-3 

3. National School Lunch Program Participation Report FY 

2009 ......................................................................................................... C-4 

4. Food Distribution Program on Indian Reservations 

Participation Report 2009 .................................................................... C-6 

D Distribution Guides ............................................................................................ D-1 

1. Commodity Supplemental Food Program (CSFP): 

Revised Food Package Maximum Monthly Distribution 

Rates, April 2009 ................................................................................... D-1 

2. Food Distribution Program on Indian Reservations 

Monthly Distribution Guide Rates by Household Size, 

August 1, 2009 ....................................................................................... D-13 

3. Food Distribution Program on Indian Reservations 

Monthly Distribution Guide Rates by Household Size, 

November 1, 2008 ................................................................................ D-17 

4. Food Distribution Program on Indian Reservations 

Monthly Distribution Guide Rates by Household Size, 

February 1, 2008 .................................................................................... D-21 
Contents (continued) 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs vii 

Appendixes Page

E Food Group Classification for As Offered Analysis ..................................... E-1 

1. National School Lunch Program and Child and Adult 

Care Food Program 2009 Foods Grouped for “As 

Offered” Analysis .................................................................................. E-1 

2. The Emergency Food Assistance Program Foods 

Grouped for “As Offered” Analysis .................................................. E-3 

3. TEFAP 2009 Foods Grouped for “As Offered” Analysis ............. E-11 

F Nutrient Content of USDA Foods in the Commodity 

Supplemental Food Program (CSFP) .............................................................. F-1 

1. Nutrient Content of the 2009 CSFP: Infant USDA 

Foods, Per Person Per Month, Entitlement USDA Foods 

As Offered ............................................................................................. F-1 

2. Nutrient Content of the 2009 CSFP: Infant USDA 

Foods, Per Person Per Month, Entitlement USDA Foods 

As Delivered .......................................................................................... F-1 

4. Nutrient Content of 2009 CSFP: Children and Nonelderly Women USDA Foods, Per Person Per Month, 

Entitlement Foods As Offered ........................................................... F-2 

5. Nutrient Content of 2009 CSFP: Children and Nonelderly Women USDA Foods, Per Person Per Month, 

Entitlement Foods As Delivered ........................................................ F-4 

7. Nutrient Content of 2009 CSFP: Elderly USDA Foods, 

Per Person Per Month, Entitlement Foods As Offered ................. F-7 

8. Nutrient Content of 2009 CAFP: Elderly USDA Foods, 

Per Person Per Month, Entitlement Foods As Delivered .............. F-9 

G Nutrient Content of USDA Foods in the Food Distribution 

Program on Indian Reservations (FDPIR) ..................................................... G-1 

1. Nutrient Content of the 2009 FDPIR USDA Foods, Per 

Person Per Month, Entitlement USDA Foods As Offered ........... G-1 

2. Nutrient Content of the 2009 FDPIR USDA Foods, Per 

Person Per Month, Entitlement + Bonus USDA Foods 

As Offered ............................................................................................. G-3 

3. Nutrient Content of the 2009 FDPIR USDA Foods, Per 

Person Per Month, Entitlement USDA Foods As 

Delivered ................................................................................................ G-5 

4. Nutrient Content of the 2009 FDPIR USDA Foods, Per 

Person Per Month, Entitlement + Bonus USDA Foods 

As Delivered .......................................................................................... G-7 
Contents (continued) 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs viii 

Appendixes Page

H Nutrient Content of the USDA Foods in the National School 

Lunch Program (NSLP) ..................................................................................... H-1 

1. Nutrient Content of the 2009 NSLP USDA Foods, Per 

Person Per Month, Entitlement USDA Foods As Offered ........... H-1 

2. Nutrient Content of the 2009 NSLP USDA Foods, Per 

Person Per Month, Entitlement + Bonus USDA Foods 

As Offered ............................................................................................. H-5 

3. Nutrient Content of the 2009 NSLP USDA Foods, Per Person 

Per Month, Entitlement USDA Foods As Delivered ..................... H-9 

4. Nutrient Content of the 2009 NSLP USDA Foods, Per Person 

Per Month, Entitlement + Bonus USDA Foods As Delivered ..... H-13 

Tables

2-1 Nutrients available in the CFND database and included in 

analysis .................................................................................................................. 2-3 

2-2 Healthy Eating Index 2005 scoring system ..................................................... 2-14 

2-3 Age definitions by program ............................................................................... 2-15 

2-4 Development of weighted average Vitamin A requirement in the 

NSLP .................................................................................................................... 2-16

3-1 Summary of the nutrient content of CSFP: Infant USDA Foods 

compared to weighted average DRI for reference participant .................... 3-3 

3-2 Nutrient content of CSFP: Infants Entitlement USDA Foods 

compared to weighted average recommended nutrient needs for 

reference participant ........................................................................................... 3-4 

3-3 Nutrient content of CSFP: Infants Entitlement USDA Foods 

compared to weighted average UL for reference participant ....................... 3-5 

3-4 Summary of the nutrient content of CSFP: Children and Nonelderly Women USDA Foods relative to recommended intakes ................ 3-7 

3-5 Nutrient content of CSFP: Children and Non-elderly Women 

Entitlement USDA Foods compared to weighted average 

recommended nutrient needs of reference participant ................................. 3-9 

 
Contents (continued) 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs ix 

Tables Page

3-6 Nutrient content of CSFP: Children and Non-elderly Women 

Entitlement USDA Foods compared to weighted average ULs 

for the reference participant .............................................................................. 3-10 

3-7 Nutrient content of CSFP: Children and Non-elderly Women 

Entitlement USDA Foods compared to average TFP standard 

for reference participant .................................................................................... 3-12 

3-8 Food group and subgroup content of CSFP: Children and Nonelderly Women Entitlement USDA Foods compared to weighted 

average 2010 USDA Food Pattern recommendations for 

reference participant ........................................................................................... 3-14 

3-9 Food group and subgroup content of CSFP: Children and Nonelderly Women Entitlement USDA Foods on a per 2,000 calorie 

basis compared to 2010 USDA Food Pattern recommendations 

per 2,000 calories ................................................................................................ 3-15 

3-10 HEI-2005 scores for the CSFP: Children and Non-elderly 

Women USDA Foods, the average American diet, and the 

average diet of SNAP participants ................................................................... 3-17 

3-11 Summary of the nutrient content of CSFP: Elderly USDA Foods 

relative to weighted average recommended intakes ...................................... 3-21 

3-12 Nutrient content of CSFP: Elderly Entitlement USDA Foods 

compared to weighted average recommended nutrient needs of 

reference participant ........................................................................................... 3-23 

3-13 Nutrient content of CSFP: Elderly Entitlement USDA Foods 

compared to weighted average ULs for the reference participant .............. 3-24 

3-14 Nutrient content of CSFP: Elderly Entitlement USDA Foods 

compared to weighted average TFP standard for reference 

participant ............................................................................................................ 3-26 

3-15 Food group and subgroup content of CSFP: Elderly Entitlement 

USDA Foods compared to weighted average 2010 USDA Food 

Pattern amount for reference participant ........................................................ 3-27 

3-16 Food group and subgroup content of CSFP: Elderly Entitlement 

USDA Foods on a per 2,000 calorie basis compared to 2010 

USDA Food Pattern recommendations per 2,000 calories .......................... 3-28 

 
Contents (continued) 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs x 

Tables Page

3-17 HEI-2005 scores for the CSFP: Elderly Entitlement USDA 

Foods , the average American diet (ages 60+ years), and the 

average diet of SNAP participants (ages 60+ years) ...................................... 3-31 

3-18 Summary of the nutrient content of FDPIR USDA Foods 

relative to weighted average recommended intakes ...................................... 3-34 

3-19 Nutrient content of FDPIR Entitlement USDA Foods 

compared to weighted average recommended nutrient needs of 

reference participant ........................................................................................... 3-37 

3-20 Nutrient content of FDPIR Entitlement + Bonus USDA Foods 

compared to weighted average recommended nutrient needs of 

reference participant ........................................................................................... 3-38 

3-21 Nutrient content of FDPIR USDA Foods compared to weighted 

average ULs for reference participant ............................................................. 3-39 

3-22 Nutrient content of FDPIR Entitlement USDA Foods 

compared to weighted average TFP standard for reference 

participant ............................................................................................................ 3-42 

3-23 Nutrient content of FDPIR Entitlement + Bonus USDA Foods 

compared to weighted average TFP standard for reference 

participant ............................................................................................................ 3-43 

3-24 Food group and subgroup content of FDPIR Entitlement 

USDA Foods compared to weighted average 2010 USDA Food 

Pattern recommended amounts for reference participant ............................ 3-44 

3-25 Food group and subgroup content of FDPIR Entitlement + 

Bonus USDA Foods compared to weighted average 2010 USDA 

Food Pattern recommended amounts for reference participant ................. 3-45 

3-26 Food group and subgroup content of FDPIR Entitlement 

USDA Foods on a per 2,000 calorie basis compared to 2010 

USDA Food Pattern amounts for 2,000 kcal ................................................. 3-47 

3-27 Food group and subgroup content of FDPIR Entitlement + 

Bonus USDA Food son a per 2,000 calorie basis compared to 

2010 USDA Food Pattern amounts for 2,000 kcal ....................................... 3-48 

3-28 HEI-2005 scores for the FDPIR USDA Foods, the average 

American diet, and the average diet of SNAP participants .......................... 3-50 

 
Contents (continued) 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xi 

Tables Page

3-29 Summary of the nutrient content of NSLP USDA Foods relative 

to weighted average recommended intakes .................................................... 3-55 

3-30 Nutrient content of NSLP Entitlement USDA Foods compared 

to weighted average nutrient needs for reference participant ...................... 3-57 

3-31 Nutrient content of NSLP Entitlement + Bonus USDA Foods 

compared to weighted average recommended nutrient needs for 

reference participant ........................................................................................... 3-58 

3-32 Nutrient content of NSLP USDA Foods compared to weighted 

average ULs for reference participant ............................................................. 3-59 

3-33 Nutrient content of NSLP Entitlement USDA Foods compared 

to weighted average TFP standard for reference participant ....................... 3-62 

3-34 Nutrient content of NSLP Entitlement + Bonus USDA Foods 

compared to weighted average TFP standard for reference 

participant ............................................................................................................ 3-63 

3-35 Food group and subgroup content of NSLP Entitlement USDA 

Foods compared to weighted average 2010 USDA Food Pattern 

recommendations for reference participant .................................................... 3-65 

3-36 Food group and subgroup content of NSLP Entitlement + 

Bonus USDA Foods compared to weighted average 2010 USDA 

Food Pattern recommendations for reference participant ........................... 3-66 

3-37 Food group and subgroup content of NSLP Entitlement USDA 

Foods on a per 2,000 calorie basis compared to 2010 USDA 

Food Pattern 2,000 kcal recommendations .................................................... 3-67 

3-38 Food group and subgroup content of NSLP Entitlement + 

Bonus USDA Foods on a per 2,000 calorie basis compared to 

2010 USDA Food Pattern 2,000 kcal recommendations ............................. 3-68 

3-39 HEI-2005 scores for the NSLP USDA Foods, the average diet 

for American children (ages 2-18), and the average diet of child 

SNAP participants (ages 2-18) .......................................................................... 3-71 

3-40 Summary of the nutrient content of TEFAP USDA Foods 

relative to 2010 USDA Food Pattern recommendations per 2,000 

calories .................................................................................................................. 3-77 

 
Contents (continued) 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xii 

Tables Page

3-41 Food group and subgroup content of TEFAP Entitlement 

USDA Foods on a per 2,000 calorie basis compared to 2010 

USDA Food Pattern recommendations per 2,000 calories .......................... 3-78 

3-42 Food group and subgroup content of TEFAP Entitlement + 

Bonus USDA Foods on a per 2,000 calorie basis compared to 

2010 USDA Food Pattern recommendations per 2,000 calories ................ 3-79 

3-43 HEI-2005 scores for the TEFAP USDA Foods, the average 

American diet, and the average diet of SNAP participants .......................... 3-81 

3-44 Summary of the nutrient content of CACFP USDA Foods 

relative to 2010 USDA Food Pattern recommendations per 2,000 

calories 1 .............................................................................................................. 3-85

3-45 Food group and subgroup content of CACFP Entitlement 

USDA Foods on a per 2,000 calorie basis compared to 2010 

USDA Food Pattern recommendations per 2,000 calories .......................... 3-86 

3-46 Food group and subgroup content of CACFP Entitlement + 

Bonus USDA Foods on a per 2,000 calorie basis compared to 

2010 USDA Food Pattern recommendations per 2,000 calories ................ 3-86 

3-47 HEI-2005 scores for CACFP USDA Foods, the average 

American diet, and the average diet of SNAP participants .......................... 3-89 

Figures

1 Assessing USDA Foods ..................................................................................... xxi 

2 Total HEI-2005 score for entitlement + bonus USDA Foods 

delivered in 2009, the average American diet, and the average diet 

of SNAP participants ......................................................................................... xxvi 

2-1 Nutrient analysis of USDA Foods offered and delivered to 

nutrition assistance programs ........................................................................... 2-1 

3-1 Food group composition by weight (pounds) of the CSFP: Infant 

USDA Foods as a percentage of total weight of foods 

offered/delivered ................................................................................................ 3-2 

3-2 Food group composition by weight (pounds) of the CSFP: 

Children and Non-elderly Women USDA Foods as a percentage 

of total weight of foods offered/delivered ..................................................... 3-7 
Contents (continued) 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xiii 

Figures Page

3-3 HEI-2005 overall scores for the average American diet, the 

average SNAP participants, and the CSFP: Children and Nonelderly Women USDA Foods ........................................................................... 3-18 

3-4 Food group composition by weight (pounds) of the CSFP: 

Elderly USDA Foods as a percentage of total weight of foods 

offered/delivered ................................................................................................ 3-20 

3-5 HEI-2005 overall scores for the average American diet (60+ 

years), the average SNAP participants (60+ years), and the CSFP: 

Elderly USDA Foods ......................................................................................... 3-32 

3-6 Food group composition by weight (pounds) of the FDPIR 

USDA Foods as a percentage of total weight of foods 

offered/delivered ................................................................................................ 3-33 

3-7 HEI-2005 overall scores for the average American diet, the 

average diet of SNAP participants, and the FDPIR USDA Foods ............ 3-51 

3-8 Food group composition by weight (pounds) of the NSLP 

USDA Foods as a percentage of total weight of foods 

offered/delivered ................................................................................................ 3-53 

3-9 HEI-2005 overall scores for average diet of American children 

(ages 2-18), the average diet of child SNAP participants (ages 2-

18), and the NSLP USDA Foods ..................................................................... 3-72 

3-10 Food group composition by weight (pounds) of TEFAP USDA 

Foods as a percentage of total weight of foods offered/delivered ............. 3-76 

3-11 HEI-2005 overall scores for the average American diet, the 

average diet of SNAP participants, and the TEFAP USDA Foods ........... 3-82 

3-12 Food group composition by weight (pounds) of CACFP USDA 

Foods as a percentage of total weight of foods offered/delivered ............. 3-84 

3-13 HEI-2005 overall scores for the average American diet, the 

average diet of SNAP participants, and CACFP USDA Foods .................. 3-89 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xiv 

Acknowledgments and Disclaimer 

 This report was prepared by Thea Palmer Zimmerman and Sujata Dixit-Joshi of Westat for the U.S. 

Department of Agriculture’s (USDA’s) Food and Nutrition Service (FNS), Office of Research and 

Analysis. Many individuals contributed to this report. The authors are grateful to Edward Harper, 

Dennis Ranalli, and other staff at FNS Office for Research and Analysis and Child Nutrition 

Division for their guidance and insights. 

All data entry, analysis, and quality control for this task were supervised by Thea Zimmerman. Sujata 

Dixit-Joshi reviewed the analysis plans, decision logs, memos, and the final report prior to 

submission to FNS. Brenda Sun and Jason Hu conducted the analyses. Fred Glantz reviewed the 

report and edited the Executive Summary. 

Any opinions, findings, conclusions, and recommendations expressed in this report are those of the 

authors and do not necessarily reflect the views of the USDA. 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xv 

Glossary of Acronyms and Abbreviations 

 

AI Adequate Intake 

AMDR Acceptable Macronutrient Distribution Range 

CACFP Child and Adult Commodity Food Program 

CFND USDA Commodity Foods Database 

CNPP USDA Center for Nutrition Policy and Promotion 

CSFP Commodity Supplemental Food Program 

DGA Dietary Guidelines for Americans 

DOD Department of Defense 

DRI Dietary Reference Intake 

DFE Dietary Folate Equivalent 

EAR Estimated Average Requirement 

EF Entitlement USDA Foods 

EFD Entitlement USDA Foods, as delivered 

EFO Entitlement USDA Foods, as offered 

E+BP Entitlement + Bonus USDA Foods 

E+BFD Entitlement + Bonus USDA Foods, as delivered 

E+BFO Entitlement + Bonus USDA Foods, as offered 

FDD Food Distribution Division 

FDPIR Food Distribution Program on Indian Reservations 

FNDDS USDA Food and Nutrient Database for Dietary Studies 

FY Fiscal Year 

g Grams 

HEI-2005 Healthy Eating Index 2005 

HQ Headquarters 

IOM U.S. National Academies’ Institute of Medicine 

ITO Indian Tribal Organization 

kcal Kilocalorie 

mcg Micrograms (μg) 

mg Milligrams 

MPED MyPyramid Equivalents Database for USDA Foods Codes, Version 2.0 

MPE MyPyramid Equivalents 

NHANES National Health and Nutrition Examination Survey 
Glossary of Acronyms and Abbreviations 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xvi 

NSLP The National School Lunch Program 

oz Ounce 

RAE Retinol Activity Equivalent 

RDA Recommended Dietary Allowance 

SNAP Supplemental Nutrition Assistance Program 

SoFAS Solid fats and added sugar 

SoFAAS Solid fats, alcohol, and added sugar 

SR23 USDA National Nutrition Database for Standard Reference, Release 23 

TEFAP The Emergency Food Assistance Program 

TFP USDA Thrifty Food Plan 

UL Tolerable Upper Intake Level 

USDA United States Department of Agriculture 

WIC Special Supplemental Nutrition Program for Women, Infants and Children 

(WIC) 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xvii 

Executive Summary 

 Through its food distribution programs, USDA purchases a variety of food including 

fruits, vegetables, meat, grains, and dairy products to help low income households and individual 

program participants obtain access to nutritious food and to support American agriculture. USDA 

Foods are distributed to help supplement the diets of participants in several programs including: 

 children participating in the National School Lunch Program (NSLP), 

 children and adults participating in the Child and Adult Care Food Program (CACFP), 

 women, infants, children, and elderly individuals participating in the Commodity 

Supplemental Food Program (CSFP), 

 low-income Native Americans participating in the Food Distribution Program on 

Indian Reservations (FDPIR), and 

 individuals in need of assistance from food pantries and soup kitchens that participate 

in the Emergency Food Assistance Program (TEFAP). 

This report contains nutrient and food group analyses of the USDA Foods distributed through each 

of these five programs in Fiscal Year (FY) 2009. 

 Methodology 

This study is modeled on an earlier USDA report on the nutritional quality of the FDPIR food 

package.1

 Like the earlier report, this study was conducted at two levels. The first examines the 

nutrient and food group content of the USDA Foods offered to State and local administering 

agencies in FY 2009. The second assesses the nutrient and food group content of the USDA Foods 

selected by administering agencies and participants (i.e., USDA Foods delivered to those State and 

local administering agencies and participants). 

The study constructs representative nutrient and food group profiles of the USDA Foods offered to 

agencies administering each of the five programs that reflect the full range of products made 

available by USDA. These products include a wide variety of fresh and shelf-stable fruits, 

vegetables, meat, dairy, and grains. The study’s analysis of the nutrient and food group content of 

 

1 U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis, FDPIR Food Package Nutritional Quality: Report to 

Congress, by Edward Harper, Rebecca Orbeta, Lisa Southworth, Karen Meade, Rosalind Cleveland, Sheldon Gordon, Michael Buckley, and Jay 

Hirschman. Report FD-08-FDPIR. Alexandria, VA: November 2008. 
Executive Summary 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xviii 

USDA Foods offered to administering agencies reflects the relative quantities of foods that agencies 

would select, subject to program rules and available funding, if they had equal preference and need 

for all available options. In practice, however, administering agencies select USDA Foods in 

quantities and in forms that reflect local market conditions, participant preferences, and their own 

ability to store and re-distribute the food to program sponsors and participants. For these reasons, 

the nutrient and food group profiles of USDA Foods offered to administering agencies differ from 

the nutrient and food group profiles of USDA Foods delivered. Differences between the nutrient 

and food group profiles of USDA Foods offered and delivered to administering agencies are 

greatest for the NSLP, CACFP, and TEFAP, programs that do not have prescribed USDA Food 

packages and allow State agencies considerable discretion to choose foods that meet their specific 

needs. Differences are narrower for FDPIR and CSFP, programs with well-defined participant food 

packages that allow for more limited State agency choice. 

The methodology used to conduct the analysis is summarized below. 

The study constructed representative USDA Food profiles offered and delivered to administering 

agencies for NSLP, CACFP, CSFP, FDPIR, and TEFAP using the lists of foods available for each 

program, records of foods distributed, and data contained in the following nutrient and food group 
Executive Summary 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xix 

databases: the USDA Food and Nutrient Database for Dietary Studies, version 4.1, the USDA 

National Nutrient Database for Standard Reference, release 23, and the USDA MyPyramid 

Equivalents Database. The computed “as offered” and “as delivered” nutrient and food group 

values per participant for each nutrition assistance program were compared to several dietary 

standards. The nationally recognized nutritional standards used for analysis in this report include the 

Dietary Reference Intake (DRI) developed by the Institute of Medicine’s Food and Nutrition Board 

(part of the U.S. National Academies), the USDA Thrifty Food Plan (TFP) dietary standards, USDA 

Food Patterns (designed to satisfy DRI recommendations and the Dietary Guidelines for 

Americans), and Healthy Eating Index 2005 (HEI-2005) developed by USDA’s Center for Nutrition 

Policy and Promotion. 

Each of the five nutrition assistance programs examined in this report serve diverse populations in 

terms of age, sex, and dietary need. With limited exception however, the administrative data do not 

allow identification of program participants by age or sex. The report handles this limitation by 

constructing a reference participant for each nutrition assistance program whose recommended 

dietary requirements are weighted averages of the requirements for the entire population served by 

the program. The dietary requirements of these reference participants are measured against the 

nutrient and food group profiles of USDA Foods offered and delivered through each program. 

These comparisons are the basis for the report’s nutrient and USDA Food Pattern analyses. The 

report’s food group analysis on a per-2,000 calorie basis, and its development of HEI-2005 scores, 

do not depend on the dietary requirements of the reference participants in each of the five 

programs examined. 

USDA Foods distributed through the NSLP, CACFP, FDPIR, and TEFAP include both entitlement 

and bonus foods. Bonus foods are not distributed through CSFP. Entitlement foods are USDA 

Foods that are charged against a recipient agency’s planned assistance level; bonus foods are USDA 

Foods that are not charged against the State’s entitlement and the recipient agency’s planned 

assistance level amount. The report develops separate nutrient and food group profiles for 

entitlement foods alone, and for entitlement plus bonus foods where applicable. The key findings 

presented in this executive summary are drawn from the study’s combined entitlement plus bonus 

food analyses. 
Executive Summary 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xx 

 Key Findings

Commodity Supplemental Food Program

CSFP delivers individual food packages that provide a balanced mix of USDA Foods to supplement 

the diets of program participants. While CSFP was initially designed to serve low-income pregnant 

and post-partum women and their young children (up to age 6), with the growth of the Special 

Supplemental Nutrition Program for Women, Infants and Children (WIC), the program has shifted 

to serving the elderly. Currently low-income seniors account for more than 90 percent of CSFP 

enrollment. Because the program serves three distinct groups of participants, separate analyses were 

conducted for infants, women and children, and elderly participants. 

 CSFP delivered 0.3 million pounds of USDA Foods to infants in FY 2009. CSFP 

provided three foods to participating infants. By weight, these were: infant formula 

(52%), juice (39%), and cereal (9%). 

 As offered, the CSFP infant food package provided at least 97 percent of the 

recommended DRI amounts for all of the key vitamins, minerals, and 

macronutrients examined in this report. As delivered, the package provided no less 

than 89 percent of the recommended DRI amounts for these nutrients. 

 CSFP delivered 9 million pounds of USDA Foods to non-elderly women and 

children in FY 2009. More than two-thirds by weight was made up of juice (43%), 

vegetables (10%), and milk (16%). 

 As delivered, CSFP packages for non-elderly women and children contained 

about one-third (32%) of participants’ total food energy needs. The package 

offered to these participants met 38 percent of their energy needs. CSFP offered and 

delivered between 20 percent and 40 percent of the recommended DRI for several 

micro and macronutrients including potassium, vitamins D and E, and dietary fiber. 

CSFP offered and delivered substantially higher percentages of DRI recommendations 

for protein, calcium, iron, vitamins A and C, and B vitamins including folate. 

 In FY 2009, CSFP delivered 139 million pounds of USDA Foods to elderly 

participants. Nearly two-thirds by weight was made up of juice (36%), vegetables 

(12%), and milk (12%). 

 As delivered, CSFP packages for elderly participants contained about onequarter (23%) of participants’ total energy needs. As offered and as delivered, 

CSFP packages for elderly participants contained one-third or more of the 

recommended DRI for protein, calcium, vitamins A and C, and several B vitamins. The 

packages offered and delivered 13 to 28 percent of the recommended DRI for 

potassium, magnesium, vitamins D and E, and dietary fiber. 
Executive Summary 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xxi 

 USDA Foods delivered to elderly CSFP participants in FY 2009 achieved a 

Healthy Eating Index-2005 score of 76.6, while the CSFP USDA Foods delivered 

to non-elderly women and children achieved a score of 73.9. These compare to 

HEI-2005 scores for the average American diet of 57.5, and the average diet of 

Supplemental Nutrition Assistance Program (SNAP) participants of 51.92. 

Food Distribution Program on Indian Reservations

FDPIR provides nutritionally balanced household food packages to eligible American Indian, nonIndian, and Alaska Native households as an alternative to SNAP benefits. 

 In FY 2009, FDPIR delivered about 78 million pounds of USDA Foods to 

program participants—about 2.2 pounds per participant per day. By weight, the 

biggest contributors to the FDPIR food packages were starches (21%), vegetables 

(16%), meat (14%), juice (13%), fruit (11%), and milk (10%). 

 As delivered, FDPIR packages provided participants with most (86%) of their 

energy needs. As offered, FDPIR packages provided 99 percent of participants’ 

energy needs. 

 FDPIR offered and delivered at least 100 percent of the DRI recommendations 

for protein, carbohydrates, vitamin C, several B vitamins, and iron. FDPIR 

packages offered and delivered 23 to 65 percent of the recommended DRI amounts of 

potassium, and vitamins D and E. FDPIR offered and delivered 61 to 96 percent of the 

recommended DRI amounts of fiber, calcium, and vitamin A. 

 USDA Foods delivered to FDPIR participants in FY 2009 achieved an HEI-2005 

score of 85.3. This was slightly higher than the HEI-2005 score of 81.4 achieved by 

FDPIR in FY 2008 as reported in a previous FNS study.3

National School Lunch Program

USDA Foods provided to school-age children through the NSLP are intended to supplement foods 

purchased with USDA cash reimbursements for program meals. Schools select from a wide variety 

of USDA Foods to help meet NSLP nutrient and meal pattern requirements. 

 

2 Cole, Nancy and Fox, Mary Kay. Diet Quality of Americans by Food Stamp Participation Status: Data from the National Health and Nutrition 

Examination Survey, 1999-2004. U.S. Department of Agriculture, Food and Nutrition Service, July 2008, page C-34. 

http://www.fns.usda.gov/ora/MENU/Published/snap/FILES/Participation/NHANES-FSP.pdf. 

3 U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis, FDPIR Food Package Nutritional Quality: Report to 

Congress, by Edward Harper, Rebecca Orbeta, Lisa Southworth, Karen Meade, Rosalind Cleveland, Sheldon Gordon, Michael Buckley, and Jay 

Hirschman. Report FD-08-FDPIR. Alexandria, VA: November 2008. 
Executive Summary 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xxii 

 In FY 2009, participating school districts received a total of 1.3 billion pounds of 

USDA Foods. By weight, meats accounted for 10 percent of USDA Foods offered 

through the NSLP, but accounted for 35 percent of total USDA Foods delivered 

through the NSLP. Vegetables accounted for 6 percent of USDA Foods offered, but 

25 percent of the USDA Foods delivered. Differences in the relative quantities of 

USDA Foods offered and delivered reflect State agency and local school district needs 

and preferences. These are driven by a variety of factors including cost (USDA buys in 

bulk and gets relatively low prices), versatility (many of these items can be further 

processed into items most desirable to a particular school), and food safety and quality 

assurances provided by USDA. 

 USDA Foods selected by schools provided 28 percent of the NSLP reference 

participant’s RDA for protein – almost the entire one-third regulatory standard for 

NSLP lunches. 

 USDA Foods offered to schools provided 9 percent of the reference participant’s 

energy need. As offered, USDA Foods contributed between 4 and 16 percent of the 

RDA for all vitamins and minerals examined in the study. 

 USDA Foods delivered to program participants through the NSLP in FY 2009 

achieved an HEI-2005 score of 74.9. 

Child and Adult Care Food Program

CACFP centers, like schools participating in the NSLP, can select from a wide variety of USDA 

Foods that help them meet regulatory meal pattern requirements and supplement cash 

reimbursements. Centers are permitted to receive USDA Foods or cash in lieu of USDA Foods. 

Fewer than 20 percent of CACFP-participating child care institutions opted to receive USDA Foods 

in FY 2009. 

 CACFP centers that received USDA Foods rather than cash received 2.2 million 

pounds of food in FY 2009. These centers selected more fruit in FY 2009, 39 percent 

by weight, than any other group of USDA Foods. Meat (23 percent by weight), cheese 

(17 percent), grains (11 percent), and vegetables (8 percent) were also popular choices. 

CACFP centers select USDA Foods that meet their particular needs given factors that 

include local market conditions for comparable food items and their own capacities for 

storage. As a result, the mix of USDA Foods selected and delivered to CACFP 

providers in FY 2009 differed from the mix of USDA Foods offered. Fruit accounted 

for just 5 percent, by weight, of USDA Foods offered through CACFP. Grains (29 

percent by weight), vegetable oil (24 percent), and meat (15 percent), were the biggest 

contributors to the mix of USDA Foods offered. 
Executive Summary 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs xxiii 

 USDA Foods delivered to participating CACFP centers achieved an HEI-2005 

score of 71.3. 

The Emergency Food Assistance Program

TEFAP delivers USDA Foods to States for distribution to organizations that serve individuals and 

households in need of assistance. State agency demand for USDA Foods through TEFAP is driven 

by a number of factors, including the need to acquire items food banks typically lack in food 

donations from private entities. States also attempt to maximize the amount of USDA Foods they 

can get for their dollars and select foods appropriate to their storage facilities. USDA foods are 

typically only a small part of what a TEFAP recipient receives from a soup kitchen or food bank. 

 729.6 million pounds of USDA Foods were delivered to TEFAP organizations in 

FY 2009. 

 Measured by weight, vegetables and meat accounted for 17 percent of USDA 

Foods offered through TEFAP, but 43 percent of total USDA Foods delivered 

through TEFAP. Milk, cereal, and oil accounted for 30 percent of USDA Foods 

offered by weight, but only 8 percent of USDA Foods delivered. 

 Juice was equally represented in the mix of USDA Foods offered and delivered 

through TEFAP. By weight, juice accounted for 18 percent of the USDA Foods 

offered through TEFAP; it accounted for 17 percent of USDA Foods delivered. 

 USDA Foods delivered to State agencies through TEFAP achieved an HEI-2005 

score of 88.9. 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-1 

1.1 Introduction 

The mission of the United States Department of Agriculture (USDA) Food and Nutrition Service 

(FNS) is “to provide children and needy families better access to food and a more healthful diet 

through its nutrition assistance programs and comprehensive nutrition education efforts.”4 To 

promote food security and better access to food among various population subgroups (i.e., lowincome families, families on Indian reservations or in emergency feeding programs, as well as the 

elderly5

), the USDA implements 15 food and nutrition assistance programs.6

The food and nutrition assistance programs deliver foods to program participants in one of three 

ways, through (1) schools and institutions (such as the National School Lunch Program [NSLP], the 

Child and Adult Care Feeding Program [CACFP], the Summer Food Service Program [SFSP], and 

the Nutrition Services Incentive Program [NSIP]); (2) household assistance (such as the Emergency 

Food Assistance Program [TEFAP], the Commodity Supplemental Food Program [CSFP], and the 

Food Distribution Program on Indian Reservations [FDPIR]), and (3) other outlets such as disaster 

food assistance and the Bureau of Prisons.7 While the role of USDA foods varies considerably 

across the five programs examined, USDA foods have been shown to account for 15 to 20% of 

foods served in the NSLP8 and almost the entire day’s nutrient requirements for FDPIR 

participants.9

 

4 U.S. Department of Agriculture Food and Nutrition Service, About FNS. Accessed March 2011. http://www.fns.usda.gov/fns/about.htm. 

5 U.S. Department of Agriculture Food and Nutrition Service, Food Distribution Programs. Accessed January 2012. 

http://www.fns.usda.gov/fdd/aboutfd/fd_overview.htm 

6 U.S. Department of Agriculture News Release No. 0256.11. Nation's Primary Nutrition Assistance Program Reaches Highest Accuracy Rate in History of the 

Program. Last modified 11/29/2011. http://www.fns.usda.gov/cga/pressreleases/2011/0256.htm. 

7 Roberts S. Anti-poverty food and nutrition programs in the USA. A History of Commodity Programs. FDD Operations Branch, 2008. 

http://www.fns.usda.gov/fdd/FD-101/Spring2008/Day1/1-03-ProgramHistory-Overview.pdf . 

8 U.S. Department of Agriculture Food and Nutrition Service, USDA Foods: Healthy Choices. American Grown. Alexandria, VA: FNS, 2008; page 1. 

http://www.fns.usda.gov/fdd/foods/healthy/DidYouKnow.pdf

9 Harper E, Orbeta R, Southworth L, Meade K, Cleveland R, Gordon S, Buckley M, Hirshman J. FDPIR Food Package Nutritional Quality. Report to 

Congress. Report FD-08-FDPIR. Alexandria, VA: U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis. 

November 2008; page 36. 

Background 1 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-2 

The purpose of this evaluation is to examine the nutrient content of USDA foods provided to States 

implementing each of the five USDA nutrition assistance programs. USDA foods offered, as well as 

delivered, to a reference participant in the select program are analyzed and compared with four 

dietary standards: Dietary Reference Intake, USDA’s Thrifty Food Plan, the 2010 USDA Food 

Pattern recommendations from the Dietary Guidelines for Americans 2010, and the Healthy Eating 

Index 2005. 

 History of Food Distribution Programs 

The USDA Foods program began during the economic depression in the 1930s, in response to the 

rise in unemployment and hunger as well as excess farm surplus. During this time, the agriculture 

market experienced excess farm commodities with insufficient demands.10 To prevent food spoilage, 

the Commodity Credit Corporation Act was established in 1933 to provide loans to farmers for 

building storage facilities for non-perishable farm commodities. The government also accepted loan 

payments in the form of crops and established a means of donating agriculture surplus through 

domestic and international programs. Subsequently, in 1935, Congress passed Public Law (P.L.) 74-

320, through which funds were designated for school food purchases. Under section 32, USDA 

received authorization to purchase surplus agricultural products, thereby removing them from 

commercial channels of distribution and promoting consumption through schools and other nonprofit avenues. This law provided the basis for purchasing and delivering surplus USDA Foods 

through several Federal domestic food programs administered by USDA’s FNS.11 In 1943, program 

administration responsibilities were transferred from the Federal government to the State 

governments. Subsequently, between late 1940 and late 1990, various nutrition assistance programs 

were initiated and refined in response to specific nutrition issues identified in various population 

subgroups or changing agriculture landscape. USDA continues to make program updates so as to 

better align nutrition assistance programs with the nutritional needs of program participants and the 

Dietary Guidelines for Americans (DGA).12 For example, USDA Foods offered to the NSLP currently 

 

10 U.S. Department of Agriculture Food and Nutrition Service, Legislative History; Food Distribution Programs, page 1. 

http://www.fns.usda.gov/fdd/aboutfd/fd_history.pdf. 

11 U.S. Department of Agriculture Food and Nutrition Service, Food Distribution Programs. History and Background. Accessed April 2011. 

http://www.fns.usda.gov/fdd/aboutfd/History/history1-CCC1933.htm. 

12 U.S. Department of Agriculture, Title IV Nutrition. Summary of Improvements to Nutrition Programs, pages 3 and 17. 

http://www.usda.gov/documents/07title4.pdf. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-3 

include a large selection of low-fat, low-sugar, low-sodium products, whole grains, fruits, and 

vegetables to enable participants to make healthy food choices.13

 Food Distribution to Participating Programs 

FNS works collaboratively with two USDA agencies: the Agricultural Marketing Service (AMS) and 

the Farm Service Agency (FSA) Commodity Operations Office, to obtain foods and make them 

available to States implementing the various nutrition assistance programs.14 The AMS purchases 

perishable food products such as meat, poultry, fish, fruits and vegetables, referred to as Group A 

type USDA Foods and the FSA purchases non-perishable foods such as dairy products, cereals, 

grains, peanut products, and vegetable oils, referred to as Group B type USDA Foods.15 Since 1994, 

FNS has worked with the Department of Defense (DOD) Defense Supply Center Philadelphia 

(DSCP) to provide additional fresh fruits and vegetables to the NSLP and FDPIR.16 The Food 

Safety and Inspection Service (FSIS) ensures the safety of donated USDA Foods through standards 

and specifications set forth for the handling of USDA Foods.17

Each year, based on the number of participants served by each program, participating States are 

entitled to a certain value of entitlement USDA Foods.18 Entitlement USDA Foods are distributed 

based on the monetary value of USDA Foods the State or recipient agency is “entitled” to receive. 

In addition, bonus USDA Foods19 are made available to programs when there is a surplus of a 

particular food. The bonus USDA Foods are optional foods offered at no cost to participating 

agencies in addition to their entitlement USDA Foods. Both the quantity and variety of items 

 

13 U.S. Department of Agriculture Food and Nutrition Service, USDA Foods: Healthy Choices. American Grown, page 1. 

http://www.fns.usda.gov/fdd/foods/healthy/DidYouKnow.pdf. 

14 U.S. Department of Agriculture, Food and Nutrition Service, FD Program Overview. Accessed March 2011. 

http://www.fns.usda.gov/fdd/aboutfd/fd_overview.htm. 

15 U.S. Department of Agriculture Food and Nutrition Service, Legislative History; Food Distribution Programs, page 1. 

http://www.fns.usda.gov/fdd/aboutfd/fd_history.pdf. 

16 U.S. Department of Agriculture Food and Nutrition Service, DOD Fresh Fruit and Vegetable Fact Sheet. 

http://www.fns.usda.gov/fdd/foods/healthy/FFandVProject.pdf. 

17 U.S. Department of Agriculture Food Safety and Inspection Service, FSIS Directive. Processing USDA – Donated Commodities. 1989. 

http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7010-1.pdf. 

18 An “entitlement” food is a USDA food that is charged against a recipient agency’s planned assistance level. See 7 CFR 250.3. August 8, 2008. 

http://www.fns.usda.gov/cga/FederalRegister/2008/080808.pdf#xml=http://65.216.150.153/texis/search/pdfhi.txt?query=entitlement+foods&pr=FNS&prox=page&rorder=500&rpr

ox=500&rdfreq=500&rwfreq=500&rlead=500&rdepth=0&sufs=0&order=r&cq=&id=4e1e4c7614. 

19 A USDA Food that is not charged against the State’s entitlement and the recipient agency’s planned assistance level amount. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-4 

offered as bonus USDA Foods vary from year to year, depending on the agricultural surpluses 

available and market conditions in any given year.20

The USDA publishes a list of the types and quantities of USDA Foods expected to be available to 

various programs during the upcoming fiscal year. The type of USDA Foods offered may vary from 

year to year. For example, compared to foods offered in 2009, there were additional varieties of 

canned vegetables offered in 2011 to FDPIR21 and CSFP22 participants. Similarly, an additional 

variety of juice was offered in FDPIR, CSFP, NSLP,23 and TEFAP.24 While the varieties of readyto-eat cereals remained the same, the package sizes offered in FDPIR, CSFP, and TEFAP changed. 

Foods available to NSLP and CACFP had the greatest number of changes between 2009 and 2011, 

including specification of both peanut butter and sunflower butter as trans fat free and the addition 

of whole grain macaroni. 

Participating States can choose from a list of the available USDA Foods and make decisions on how 

much of each USDA Food to order, within the limits provided by USDA. State administering 

agencies in turn offer USDA Foods based on participant or participating agencies’ preferences. The 

Food Distribution Division of the USDA publishes a list of the types and quantities of USDA 

Foods expected to be available to various programs during the upcoming fiscal year. State 

administering agencies can choose from the list of the available USDA Foods and make decisions 

on how much of each available USDA Food to order, within the limits provided by USDA. When 

making decisions on ordering USDA Foods, State administering agencies consider the preferences, 

menu, and distribution needs of their programs. Therefore, the contents of USDA Foods delivered 

to the participants may differ considerably from the USDA Foods offered in both the quantity and 

types of foods included. For example, just as USDA makes a list of available USDA Foods to State 

Agencies (SAs), which administer the NSLP, SAs make these lists available to each of the school 

districts in the state. SAs compile the amount of each available USDA Food requested by the 

school districts and request these foods from USDA. The school districts’ preferences for particular 

foods explain the very large differences between entitlement foods offered and entitlement USDA 

 

20 U.S. Department of Agriculture Food and Nutrition Service. Schools/CN Commodity Programs Frequently Asked Questions. Accessed September 2011. 

http://www.fns.usda.gov/fdd/programs/schcnp/schcnp_faqs.htm#5. 

21 U.S. Department of Agriculture Food and Nutrition Service. USDA Foods Available for 2011. Food Distribution Program on Indian Reservations (FDPIR).

http://www.fns.usda.gov/fdd/foods/FY11-FDPIRFoods.pdf. 

22 U.S. Department of Agriculture Food and Nutrition Service. USDA Foods Available for 2011. Commodity Supplemental Food Program.

http://www.fns.usda.gov/fdd/foods/csfpfoods.pdf. 

23 U.S. Department of Agriculture Food and Nutrition Service. USDA Foods Available for School Year 2012- Schools and Institutions.

http://www.fns.usda.gov/fdd/foods/SY12-schfoods.pdf. 

24 U.S. Department of Agriculture Food and Nutrition Service. USDA Foods Available for 2011. The Emergency Food Assistance Program. 

http://www.fns.usda.gov/fdd/foods/tefapfoods.pdf. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-5 

Foods delivered in the NSLP.25 Providers participating in CACFP have an option to receive cash in 

lieu of the entitlement USDA Foods for their programs. States participating in the NSLP avail of the 

USDA foods – with the exception of Kansas, which receives cash in lieu. However, unlike the 

entitlement USDA Foods, States can order as much of the bonus USDA foods as is available and 

they can use. 

1.2 USDA Nutrition Assistance Programs 

For most of these nutrition assistance programs, eligibility is based on the income level of the 

household in relation to the Federal poverty guidelines. Further, the types of benefits provided to 

participants vary across programs. Participants can receive benefits from multiple programs, and 

guidelines are available to State and local agencies to determine the acceptable overlap in program 

participation. The overlap in populations served by the Food and Nutrition Assistance Programs is 

seen mostly in children. The NSLP and School Breakfast Program (SBP) provide meals to schoolage children attending public and private schools, the SFSP provides meals to children at summer 

food service locations, and CACFP provides meals to children under 12 years of age who are in 

child care centers, day care homes, and after-school programs. The population served by each 

program depends on the age and the location where meals are provided. Considerable overlap can 

exist in the number of programs in which a child participates; the eligibility application for several 

programs is waived if the family/child participates in certain other programs. For example, if a child 

is a member of a family receiving Supplemental Nutrition Assistance Program (SNAP) benefits, the 

child can also participate in the NSLP and CACFP. In the case of the FDPIR, families and their 

children can participate only if they are not receiving SNAP benefits, though they may participate in 

TEFAP. The following section provides a brief overview of the five programs examined in this 

evaluation. 

1.2.1 Commodity Supplemental Food Program 

The CSFP is authorized under section 4(a) of the Agriculture and Consumer Protection Act of 1973. 

The program was initially designed to serve low-income pregnant and postpartum women and their 

young children up to 6 years of age. However, these population subgroups are increasingly being 

 

25 In addition to entitlement USDA foods (which are offered in limited quantities), USDA makes bonus foods (which 

States can take without limit) available. Bonus foods were not provided to CSFP in 2009. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-6 

served by the Special Supplemental Nutrition Program for Women, Infants and Children (WIC). 

Eligible participants have to choose between participating in either the CSFP or the WIC. Since 

WIC serves only children up to 5 years of age, CSFP can provide an additional year of assistance to 

children who previously received WIC. In recent years, the program has shifted to serving the 

elderly—those over 60 years of age. Currently, low-income seniors make up more than 90 percent of 

the overall enrollment in CSFP.26

CSFP Eligibility Requirements. FNS provides USDA Foods to help State and local agencies 

meet the nutritional needs of low-income pregnant or postpartum women; infants under 1 year of 

age; children who are at least 1 year of age but have not reached their sixth birthday; and elderly 

persons.27 States establish an income limit for the elderly that is at or below 130 percent of the 

Federal Poverty Income Guidelines. States also establish income limits for women, infants, and 

children that are at or below 185 percent of the Federal Poverty Income Guidelines, but not below 

100 percent of these guidelines. Women, infants, and children who receive SNAP benefits, 

Temporary Assistance for Needy Families (TANF), or Medicaid are considered automatically eligible 

for CSFP. Women, infants, and children who participate in certain other public assistance programs 

may also be considered eligible for CSFP. Pregnant women may be certified to participate in CSFP 

for the duration of their pregnancy and for up to 6 week’s postpartum. Infants, children, and the 

elderly may be certified for periods not to exceed 6 months. 

CSFP Participation and Funding. In FY 2009, USDA Foods were made available to CSFP 

participants in 32 States. . Because the caseloads allotted for each individual State are often smaller 

than the number of eligible seniors and families, CSFP is not available statewide in most of the 

participating States.28 In FY 2009, Congress funded CSFP at $160.4 million; reaching an average of 

466,600 people each month. Of these, about 443,000 were elderly people and the remaining 23,000 

were women, infants, and children.29

CSFP USDA Foods Distribution. FNS assigns caseload and allocates administrative funds to State 

agencies, which in turn may select local agencies to administer the program within local areas of the 

 

26 U.S. Department of Agriculture Food and Nutrition Service. Nutrition Program Fact Sheet, Commodity Supplemental Food Program. January 2010. 

http://www.fns.usda.gov/fdd/programs/csfp/pfs-csfp.pdf. 

27 Ibid. 

28 Finegold K, Kramer FD, Saloner B, Parnes J. The Role of Commodity Supplemental Food Program (CSFP) in Nutritional Assistance to Mothers, Infants, Children, 

and Seniors. Contractor and Cooperator Report No. 48; page 10. http://ddr.nal.usda.gov/bitstream/10113/32850/1/CAT31027050.pdf. 

29 National Data Bank Version 8.2, Special Nutrition Programs, Commodity Supplemental Food Program FNS-153 Participation Report, 

Fiscal Year 2009. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-7 

State.30 The State and local agencies share the tasks of ordering USDA Foods for distribution, 

storing and distributing USDA Foods, and establishing procedures for resolving complaints about 

USDA Foods. State and local agencies may contract with commercial facilities to store and distribute 

USDA Foods, and must ensure that these adhere to the required standards for warehousing and 

distribution systems. The local agency is responsible for issuing food to participants. The local 

agency distributes a package of USDA Foods to participants each month or a 2-month supply every 

other month, in accordance with the CSFP Maximum Monthly Distribution Rates (see Appendix 

D-1) established by FNS.31 These Distribution Rates specify the quantities of USDA Foods that 

must be provided from the food categories defined by USDA. Agencies select from these foods and 

within these distribution guidelines based on participant preferences, storage capabilities, and 

delivery mechanisms. 

USDA Foods Offered Through CSFP. USDA Foods offered in CSFP include infant formula and 

cereal, nonfat dry and evaporated milk, juice, farina, oats, ready-to-eat cereal, rice, pasta, peanut 

butter, dry beans, canned meat, poultry or fish, and canned fruits and vegetables. USDA Foods 

offered through CSFP are in forms and quantities appropriate for household use. As noted 

previously, the quantities and type of USDA Foods offered to participants in CSFP are defined by 

the age of the participant, according the Distribution Guides found in Appendix D-1. 

Role of USDA Foods in CSFP. The CSFP food package is not intended to provide a complete 

diet; rather, USDA Foods are considered a good source of the nutrients typically lacking in the diets 

of the target population.32,33 To our knowledge, the nutrient contribution of USDA Foods provided 

through CSFP has only been examined internally by FDD prior to this evaluation. 

1.2.2 Food Distribution Program on Indian Reservations (FDPIR) 

The FDPIR is authorized under section 4(b) of the Food and Nutrition Act of 2008 and section 4(a) 

of the Agriculture and Consumer Protection Act of 1973. FDPIR is administered locally by either 

 

30 Electronic Code of Federal Regulations. Title 7: Agriculture, Part 247 – Commodity Supplemental Food Program. Data current as of August 11, 

2011. http://ecfr.gpoaccess.gov/cgi/t/text/textidx?c=ecfr;sid=893c29da95cc684c764ff3a9661f86bf;rgn=div8;view=text;node=7%3A4.1.1.1.11.0.1.3;idno=7;cc=ecfr. 

31 U.S. Department of Agriculture Food and Nutrition Service. Commodity Supplemental Food Program (CSFP): Revised Food Package Maximum Monthly 

Distribution Rates and Potential Impace of Juices in Plastic Containers. Effective date April 27, 2009.

32 Weimer J. Factors Affecting Nutrient Intake of the Elderly. Food and Rural Economics Division, Economic Research Service, U.S. Department of 

Agriculture. Agricultural Economic Report No. 769; page iii. http://www.ers.usda.gov/publications/aer769/aer769.pdf. 

33 National CSFP Association. Commodity Supplemental Food Program. Fact Sheet. http://www.csfpcentral.org/NCSFPA%202011%20BROCHURE.pdf. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-8 

Indian Tribal Organizations (ITOs) or State agency. Currently, about 100 ITOs and 5 State agencies 

provide benefits to members of 276 tribes on Federally recognized Indian reservations, in American 

Indian households located in approved areas near reservations or in Oklahoma, and among Alaska 

Natives.34 Many households participate in FDPIR as an alternative to the Supplemental Nutrition 

Assistance Program (SNAP), because they do not have easy access to SNAP offices or authorized 

food stores.35 

FDPIR Eligibility Requirements. State and ITO agencies administering the FDPIR are 

responsible for determining applicant eligibility. To be eligible for FDPIR, households must meet 

income and resource standards similar to the standards for SNAP eligibility. Because SNAP and 

FDPIR are alternative programs available to FDPIR households, FDPIR households may choose to 

participate either in SNAP or FDPIR, but they may not receive FDPIR and SNAP benefits in the 

same month. Foods provided through FDPIR are intended for the entire household and benefit 

levels are based on the number of individuals in the household. The household composition (age, 

gender, activity level, energy requirements) is not considered in determining the types and quantities 

of food contained in the package; rather, it is based on the total number of individuals in the 

household. Similarly, all eligible households receive the same benefits regardless of household 

income or resources.36

FDPIR Participation and Funding. In FY 2009, the FDPIR budget was $118.6 million and the 

average monthly participation was 95,369 individuals.37 

Distribution of USDA Foods through FDPIR. USDA defines food categories and quantities that 

must be provided from those categories; these guidelines are published in the Monthly Distribution 

Guide Rates38 (Appendix D). From the list of USDA Foods offered in the FDPIR program, ITOs 

and State agencies choose which items they can provide based on the capacity of storage facilities, 

 

34 U.S. Department of Agriculture, Food and Nutrition Service. Food Distribution Fact Sheet. Food Distribution Program on Indian Reservations. 

http://www.fns.usda.gov/fdd/programs/fdpir/pfs-fdpir.pdf. 

35 U.S. Department of Agriculture Food and Nutrition Service. Food Distribution Program on Indian Reservations. Frequently Asked Questions. Accessed July 

2011. http://www.fns.usda.gov/fdd/programs/fdpir/fdpir_faqs.htm

36 U.S. Department of Agriculture, Food and Nutrition Service. Food Distribution Fact Sheet. Food Distribution Program on Indian Reservations. 

http://www.fns.usda.gov/fdd/programs/fdpir/pfs-fdpir.pdf

37 U.S. Department of Agriculture, Food and Nutrition Service. USDA Food and Nutrition Program: Quick Facts. Food Distribution Program on Indian 

Reservations.Accessed August 2011. http://www.fns.usda.gov/cga/factsheets/FDPIR_Quick_Facts.htm. 

38 U.S. Department of Agriculture Food and Nutrition Service. FNS Handbook 501: The Food Distribution Program on Indian Reservations, Exhibit O, Food 

Distribution Program on Indian Reservations: Monthly Distribution Guide Rates by Household Size.. Effective date February 1, 2008 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-9 

delivery mechanisms, and participant preferences39 within the distribution guide rates, which are 

updated periodically (see Appendix D-2). FNS then purchases and ships these ordered foods directly 

to the ITOs and State agencies, or through a contracted warehouse. Prior to 1995, most FDPIR 

foods were shelf-stable, dry, or canned products. The DOD Fresh Fruit and Vegetable Program was 

expanded to FDPIR to increase the availability of fresh produce to FDPIR participants. 

USDA Foods Offered Through FDPIR. USDA Foods provided to FDPIR participants are in 

forms and quantities appropriate for household use. USDA makes nearly 80 different products 

available through FDPIR. Most FDPIR foods are shelf-stable, dry, or canned products; chicken, 

ground beef, and beef roast are available as frozen options.40 The foods available include meat, 

poultry, and fish; canned fruits, vegetables, soups, and spaghetti sauce; macaroni and cheese, pastas, 

cereal, rice, and other grains; cheese, egg mix, low-fat milk, nonfat dry milk, and evaporated milk; 

flour, cornmeal, bakery mix, and reduced-sodium crackers; low-fat refried beans, dried beans, and 

dehydrated potatoes; juices and dried fruit; peanuts and peanut butter; and vegetable oil.41 The DOD 

Fresh Fruit and Vegetable Program in 2009 offered over 20 fresh fruits and vegetables in exchange 

for the allowance of canned fruits and vegetables in the package.42

Role of USDA Foods in FDPIR. Criteria have not been established for the expected contribution 

of FDPIR food package to the diets of participating households. A recent USDA report examining 

the nutrient quality of the FDPIR package revealed that the package contains a nutritious variety and 

quantity of foods. As offered and delivered, USDA foods in the average FDPIR package in 2008 

provided two times the required grains, 90 percent of meat/beans, between 80 and 103 percent of 

oils, about 45 to 60 percent of the recommended quantities of fruits, vegetables, and milk and dairy 

products compared to the recommendations for the reference household and on a per 2,000 calorie 

basis. If the FDPIR participant had a diet consisting solely of FDPIR foods, they would have had a 

Healthy Eating Index (HEI-2005) Score of 80 and 87 for the “as offered” and “as delivered” food 

packages. This HEI-2005 score is much higher than the diet of an average American (HEI-2005 

 

39 Harper E, Orbeta R, Southworth L, Meade K, Cleveland R, Gordon S, Buckley M, Hirshman J. FDPIR Food Package Nutritional Quality. Report to 

Congress. Report FD-08-FDPIR. Alexandria, VA: U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis. 

November 2008; page 2. 

40 Harper E, Orbeta R, Southworth L, Meade K, Cleveland R, Gordon S, Buckley M, Hirshman J. FDPIR Food Package Nutritional Quality. Report to 

Congress. Report FD-08-FDPIR. Alexandria, VA: U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis. 

November 2008; page 2. 

41 U.S. Department of Agriculture Food and Nutrition Service, Foods Available for 2009, Food Distribution Program on Indian Reservations (FDPIR). 

42 U.S. Department of Agriculture Food and Nutrition Service, Food Distribution Program on Indian Reservations Fresh Fruit and Vegetable Guide Rates, FNS 

Handbook 501, Exhibit O-1. Effective date February 1, 2008. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-10 

score of 58) or an average SNAP participant (HEI-2005 score of 52).43 The average food package 

provided proteins, total fat, essential fatty acids, and carbohydrates within acceptable dietary 

reference intake (DRI) ranges for a healthy diet. The amount of saturated fat and cholesterol were 

also within the limits set by the 2005 DGA. While the food package met or exceeded the 

Recommended Dietary Allowance (RDA) or Adequate Intake (AI) for copper, phosphorus, zinc, 

thiamin, riboflavin, niacin, folate, and vitamins B6, B12, and C, the food package provided less than 

the RDA or AI for calcium, potassium, dietary fiber, and vitamins A and E.44

1.2.3 National School Lunch Program (NSLP) 

The NSLP was established under the National School Lunch Act (NSLA) in 1946. Currently, the 

program operates in over 101,000 public and non-profit private schools and residential child care 

centers. FNS administers the program at the Federal level. At the State level, the NSLP is usually 

administered by State agencies, which operate the program through agreements with school food 

authorities.45

Eligibility for NSLP. Any child at a participating school may purchase a meal through the NSLP. 

Children from families with incomes at or below 130 percent of the poverty level are eligible to 

receive free meals; those with incomes between 130 percent and 185 percent of the Federal poverty 

level are eligible for reduced‐price meals, for which students can be charged no more than 40 cents. 

Children from families with incomes over 185 percent of the poverty level pay full price, though 

their meals are still subsidized to some extent. Local school food authorities set their own prices for 

full‐price (paid) meals, but must operate their meal services as non‐profit programs.46

NSLP Participation and Funding. In FY 2009, average daily participation in the NSLP was more 

than 31 million children attending more than 101,000 public and non-profit private schools and 

residential child-care institutions. In FY 2009, the NSLP operating cost was $9.8 billion.47

 

43 Harper E, Orbeta R, Southworth L, Meade K, Cleveland R, Gordon S, Buckley M, Hirshman J. FDPIR Food Package Nutritional Quality. Report to 

Congress. Report FD-08-FDPIR. Alexandria, VA: U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis. 

November 2008; page ES-4. 

44 Ibid; pages ES-3, ES-4. 

45 U.S. Department of Agriculture Food and Nutrition Service, National School Lunch Program Fact Sheet, page 1. 

http://www.fns.usda.gov/cnd/lunch/aboutlunch/NSLPFactSheet.pdf. 

46 Ibid. 

47 Ibid; page 3. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-11 

Distribution of USDA Foods through NSLP. In 1974, Congress amended the NSLA to require 

the USDA to use NSLP funds to purchase USDA Foods to maintain the annual programmed level 

of assistance to schools. In 1994, Congress amended the NSLP Act to require that at least 

12 percent of the total assistance for the NSLP be dispensed to State agencies as USDA Foods.48

USDA Foods account for about 15 percent of foods served in school meals, with the remaining 

85 percent being purchased commercially.49 USDA purchases USDA Foods from growers and 

packers and sends them to State agencies referred to as distributing agencies to allocate to local 

school districts, or recipient agencies. Schools choose items from the USDA Food list for a variety 

of reasons, including cost (the cost of the USDA Food item may be cheaper than a commercially 

available product), versatility (many of the USDA Foods can be further processed into items desired 

by a particular school), and because of the food safety and quality assurances provided by USDA 

that may not be matched by commercially available products. The decision of which foods to 

purchase is not only based on school preferences, but also on historical demand and market and 

yield projections.50 USDA reimburses the States for each NSLP lunch that is served at free, reduced, 

and full price.51 In addition, States can also receive USDA Foods for use in school lunches, based 

on the State’s entitlement.52 FNS publishes an annual list of USDA Foods available and the 

corresponding dollar value of each product. States may also allow local school districts access to 

available offerings, and local school districts may select the individual USDA Foods that are made 

available through their State. States order products from the list of offerings until the dollar value in 

their entitlement balance is depleted. In addition, bonus products are offered to States throughout 

the year on a fair share basis. When placing orders, States specify the delivery location for the 

USDA foods. As a result, some deliveries may be to warehouses under contract with the State or 

owned by the State, school districts, commercial distributors or manufacturers for further 

processing. Commodity processing “allows the processor to receive USDA-donated food like bulk 

 

48 Ralston K, Newman C, Clauson A, Guthrie J, Buzby J. The National School Lunch Program. Background, Trends, and Issues. Economic Research Report 

Number 61. United States Department of Agriculture. July 2008; page 8. http://www.ers.usda.gov/publications/err61/err61.pdf. 

49 U.S. Department of Agriculture Food and Nutrition Service, USDA Foods: Healthy Choices. American Grown. Alexandria, VA: FNS, 2008; page 1. 

http://www.fns.usda.gov/fdd/foods/healthy/DidYouKnow.pdf. 

50 Food Research and Action Center. Commodity Foods and the Nutritional Quality of the National School Lunch Program: Historical Role, Current 

Operations, and Future Potential; page 5. http://frac.org/newsite/wp-content/uploads/2009/09/commodities08.pdf. 

51 U.S. Department of Agriculture Food and Nutrition Service, White Paper. USDA Foods in the National School Lunch Program. May 2010; page 4. 

http://www.fns.usda.gov/fdd/foods/healthy/WhitePaper.pdf2 

52 Under Section 6 of the Richard B. Russell National School Lunch Act, States are guaranteed assistance for USDA Foods at 11 cents per meal, which 

is adjusted annually for inflation. This guaranteed assistance is referred to as the State’s USDA Foods entitlement. USDA uses a formula mandated 

by the law; this formula multiplies the number of lunches served during the previous year by a per meal rate, which is adjusted annually for inflation. 

The Bureau of Labor Statistic’s ―Producer Price Index for Foods Used in Schools and Institutions serves as a basis for the per meal rate. The 

Producer Price Index averages the price of specific foods (grains, dairy products, meats, fish, fruits, vegetables, and oils) over a three-month period. 

The per meal rate for USDA Foods is announced each July through a Notice published by the Food and Nutrition Service in the Federal Register. 

U.S. Department of Agriculture Food and Nutrition Service, White Paper. USDA Foods in the National School Lunch Program. May 2010; page3, 9. 

http://www.fns.usda.gov/fdd/foods/healthy/WhitePaper.pdf
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-12 

chicken as an ingredient in the production of a finished end product like chicken nuggets or 

patties.”53 Processing agreements can be made between FNS, a distributing agency and a processor, 

or between a recipient agency like a school and a processor.54

USDA Foods Offered Through NSLP. In school year 2009, the list of USDA Foods offered to 

school districts by the USDA consisted of more than 200 products. According to estimates, when 

only expenditures on food (as opposed to personnel and other costs) are included in the calculation, 

the value of USDA Foods makes up about one fifth of Federal resources spent on food for school 

lunch. USDA Foods provided in the NSLP are primarily packaged for institutional use, though 

some products are provided in ready-to-serve form, such as frozen sliced apples, or ready-to-cook 

form, such as an 8-piece cut-up roasted chicken.55

Role of USDA Foods in NSLP. A white paper published in May 201056 showed that USDA Foods 

typically made up about 15 to 20 percent of the product served on the school lunch line each day, 

and they are not intended to constitute 100% of meals. However, the contribution of USDA Foods 

to the nutrient intake at lunch of participating children has not been sufficiently examined. 

A 2008 report57 examining the nutritional quality of USDA Food in the California School District 

noted that 1 percent of California’s USDA Foods funding was spent on grains, 13 percent was spent 

on fruits and vegetables, 27 percent on dairy, and 55 percent on meat. Further, data reveal that about 

82 percent of the USDA Foods ordered and utilized by school districts were meats and cheeses. 

Similarly, about 31 percent of the fruits offered to children were from sources other than the DOD 

Fresh Program. While the district purchased and offered a variety of fruits and vegetables from 

different subgroups, it lacked an adequate amount of dark green vegetables and fiber. 

Results from the School Nutrition Dietary Assessment Study (SNDA)58 noted that most school 

menus offered nonfat or 1 percent milk, fruit or 100 percent juice, and vegetables daily. Starchy 

 

53 United States Department of Agriculture, Food and Nutrition Service. Food Distribution Fact Sheet. Commodity Processing. June 2007; page 2. 

http://www.fns.usda.gov/fdd/processing/pfs-processing.pdf. 

54 Ibid. 

55 U.S. Department of Agriculture Food and Nutrition Service, White Paper. USDA Foods in the National School Lunch Program. May 2010; page 4. 

http://www.fns.usda.gov/fdd/foods/healthy/WhitePaper.pdf. 

56 Ibid; page 3. 

57 Hecht K, Sharp M, Beller D, Shimanda T, Samuels S, Boyle M, Stone-Francisco S. The Federal Child Nutrition Commodity Program. A Report on 

Nutritional Quality. California Food Policy Advocates. Sept. 2008; page 2. 

http://cfpa.net/ChildNutrition/ChildNutrition_CFPAPublications/CommoditiesSchoolMeals-FullReport_2008.pdf . 

58 Condon EM, Crepinsek MK, Fox MK. School Meals: Types of Foods Offered to and Consumed by Children at Breakfast and Lunch. J Am Diet 

Assoc 2009; 109: S67-S78. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-13 

vegetables were more common than dark green/orange vegetables or legumes. School lunch 

participants were significantly more likely than nonparticipants to consume milk, fruit, and 

vegetables, and significantly less likely to consume desserts, snack items, and beverages other than 

milk or 100 percent juice. 

The School Food Purchase Study III is expected to be completed this year (in 2011) and will include 

information on the role of USDA Foods in meeting the nutrition standards for NSLP and SBP.59

The shifts in the types of USDA Foods offered through NSLP suggest a positive contribution of the 

USDA Foods in the diets of participating children. For example, in the 1980s, the USDA Food 

choices were primarily canned or dry, and included a limited selection of frozen and refrigerated 

products.60 Current USDA Foods offered include a greater selection of frozen and refrigerated 

products, a greater variety of fruits and vegetables, and low-fat, low-sugar, low-sodium, and whole 

grain products. Additionally, all USDA frozen potato products in the NSLP are trans-fat free.61

1.2.4 The Emergency Food Assistance Program (TEFAP) 

TEFAP was authorized in 1981 as the Temporary Emergency Food Assistance Program. The 1988 

Hunger Prevention Act authorized funds to be appropriated for the purchase of USDA Foods 

specifically for TEFAP.62 The program name was changed in 1990, under the farm bill, to The 

Emergency Food Assistance Program. TEFAP helps supplement the diets of low-income 

Americans by providing them with emergency food and nutrition assistance at no cost. 

Eligibility for TEFAP. Each State sets criteria for determining what households are eligible to 

receive food for home consumption. Income standards may, at the State’s discretion, be met 

through participation in other existing Federal, State, or local food, health, or welfare programs for 

which eligibility is based on income. States can adjust the income criteria in order to ensure that 

assistance is provided only to those households most in need. Organizations that provide meals (as 

opposed to foods for home consumption) are eligible to receive USDA Foods if they serve 

predominantly needy individuals. Individuals who receive meals from these organizations (or 

 

59 Mathematica Policy Research, School Food Purchase Study III. Accessed June 2011. http://www.mathematicampr.com/nutrition/schoolfoodpurchase.asp. 

60 U.S. Department of Agriculture Food and Nutrition Service, White Paper. USDA Foods in the National School Lunch Program. May 2010; page 12. 

http://www.fns.usda.gov/fdd/foods/healthy/WhitePaper.pdf. 

61 Ibid; pages 10-11. 

62 U.S. Department of Agriculture Food and Nutrition Service, Food Distribution Fact Sheet. The Emergency Food Assistance Program. November 2010; 

page 2. http://www.fns.usda.gov/fdd/programs/tefap/pfs-tefap.pdf. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-14 

settings such as shelters and congregate settings) are considered to be needy and are not subject to a 

means test—i.e., are exempt from providing evidence of income eligibility.63

TEFAP Participation and Funding. Participation rates for TEFAP are not available. In 

FY 2009, Congress appropriated $299.5 million for TEFAP through the normal appropriations. 

Further, with the enactment of the American Recovery and Reinvestment Act of 2009, Congress 

provided an additional $100 million for food purchases and $25 million for administrative support.64

Distribution of USDA Foods through TEFAP. Under TEFAP, FNS makes USDA Foods 

available to State Distributing Agencies. The amount of food that is provided to each State is based 

on the number of unemployed persons and the number of people with incomes below the poverty 

level in the State. The States then handle the administration and distribution of the donated USDA 

Foods through local organizations, usually food banks, to distribute the USDA Foods to soup 

kitchens and food pantries that directly serve the public.65 States may also provide the food to 

community action agencies for distribution to eligible households. 

USDA Foods Offered Through TEFAP. The food products made available usually include 

products with a longer shelf life, such as canned fruits and vegetables, beans, rice, pasta, canned 

soups, and juices. Canned and frozen meat, poultry, and fish are also provided. Foods are provided 

in forms and quantities usable by households rather than institutions.66

Role of USDA Foods in TEFAP. Current literature reveals that the role of USDA Foods in 

TEFAP has not been examined. Challenges to examining the role of USDA Foods in TEFAP may 

stem from the fact that USDA Foods account for only a part of the foods a TEFAP participant 

receives from a soup kitchen or food bank (for example, a study of Emergency Food Assistance 

System Providers reported that TEFAP USDA Foods account for about 14 percent of all foods 

 

63 U.S. Department of Agriculture Food and Nutrition Service, The Emergency Food Assistance Program. About TEFAP. Accessed June 2011. 

http://www.fns.usda.gov/fdd/programs/tefap/about_tefap.htm. 

64 U.S. Department of Agriculture Food and Nutrition Service, The Emergency Food Assistance Program. Frequently Asked Questions. Accessed June 2011. 

http://www.fns.usda.gov/fdd/programs/tefap/tefap_faqs.htm. 

65 Ibid.. 

66 Ibid. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-15 

distributed through their system67) and large fluctuations in type and amount of foods delivered are 

common.68 

1.2.5 Child and Adult Care Food Program (CACFP) 

The CACFP is authorized under section 17 of the National School Lunch Act (42 U.S.C. 1766). 

Program regulations are issued by the USDA under section 7 CFR, part 226. USDA’s FNS 

administers CACFP through grants to States. The program is administered within most States by the 

State educational agency. In a few States it is administered by an alternate agency, such as the State 

health or social services department. The child care component (child care centers, day care homes, 

“at risk” afterschool programs, and emergency shelters) and the adult day care component of 

CACFP may be administered by different agencies within a State at the discretion of the Governor.69

The State education or health department is responsible for approving sponsoring organizations and 

independent centers to operate the program at the local level. The sponsoring organizations and 

independent centers enter into agreements with their State administering agency and assume 

administrative and financial responsibility. Annual funds are provided by FNS to each State, so as to 

reimburse participating institutions for their costs in connection with food service operations 

including administrative expenses for the program. 

CACFP Eligibility Requirements. CACFP provides subsidized nutritious meals and snacks to 

infants and children in participating day care facilities, emergency shelters, and at-risk afterschool 

programs as well as to adults who receive day care in participating facilities. The program serves the 

following categories of individuals: children age 12 and under; persons age 15 and under who are 

children of migrant workers; persons of any age who have one or more disabilities, as determined by 

the State, and who are enrolled in an institution or child care facility serving a majority of persons 

who are age 18 and under; persons age 18 and under who are in emergency shelters; and persons age 

18 and under at the start of the school year who are in at-risk afterschool care centers. The program 

also serves adult participants who are enrolled in an adult day care center who are functionally 

impaired or 60 years of age or older. The adult component of CACFP is targeted to individuals who 

 

67 Ohls, J., and F. Saleem-Ismail. 2002. The Emergency Food Assistance System—Findings from the Provider Survey, Volume I: Executive Summary. FANRR-16-

1.USDA, Economic Research Service. Page 55. http://www.ers.usda.gov/publications/fanrr16-1/fanrr16-1.pdf. 

68 U.S. Department of Agriculture Economic Research Service, Effects of Food Assistance and Nutrition Programs on Nutrition and Health. Chapter 9, The 

Emergency Food Assistance Program. FANRR-19-3; page 259. http://www.ers.usda.gov/publications/fanrr19-3/fanrr19-3i.pdf. 

69 U.S. Department of Agriculture Food and Nutrition Service, Child and Adult Care Food Program. Why CACFP is Important. Accessed March 2011. 

http://www.fns.usda.gov/cnd/care/CACFP/aboutcacfp.htm. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-16 

remain in the community and reside with family members. Adults who reside in institutions are not 

eligible for CACFP benefits.70

To serve the wide range of participant subgroups, CACFP is operated by several facilities including 

child care centers, family day care homes, afterschool care programs, homeless shelters, and adult 

day cares. Participating institutions/facilities determine the eligibility for each enrolled participant. 

Participants from households at or below 130 percent of poverty are eligible for free meals; those 

from household incomes between 130 and 185 percent of poverty are eligible for reduced-price 

meals. Children from households who receive benefits from SNAP, FDPIR, or State programs 

funded through TANF are categorically eligible for free meals. Similarly, children who participate in 

Head Start and Even Start programs, those in foster care, and those experiencing homelessness are 

automatically eligible for free meals. Adults participating in SNAP, receiving SSI, or Medicaid 

benefits are categorically eligible for free meals.71

CACFP Participation and Funding. In FY 2009, more than 3.2 million children and 112,261 

adults received CACFP meals and snacks on an average day; the total cost to USDA was $2.5 

billion.72

Distribution of USDA Foods through CACFP. The State agency requires institutions to indicate 

their preference to receive USDA Foods or cash in lieu of USDA Foods. The cash in lieu of USDA 

Foods option is the most popular option; in 2009, fewer than 20 percent of child care institutions 

opted to receive USDA Foods.73 State agencies must annually provide institutions with information 

on foods available, and submit a list of institutions that have elected to receive USDA Foods to the 

State Distribution Agency. Each State is responsible for establishing application procedures to 

determine eligibility of institutions and review the total number of enrolled participants as well as the 

number of enrolled participants eligible for free, reduced-price, and paid meals. CACFP works by 

reimbursing participating day care and adult day care centers for serving nutritious meals.74 In 

 

70 Ibid. 

71 Ibid. 

72 U.S. Department of Agriculture Economic Research Service, Child Nutrition Programs. Child and Adult Care Food Program. Accessed July 2011. 

http://www.ers.usda.gov/briefing/childnutrition/cacfp.htm. 

73 U.S. Department of Agriculture Food and Nutrition Service, Food Distribution Fact Sheet. Schools/Child Nutrition Commodity Programs. September 

2009, page 1. Accessed June 2011. http://www.fns.usda.gov/fdd/programs/schcnp/pfsschcnp.pdf#xml=http://65.216.150.153/texis/search/pdfhi.txt?query=food+distribution&pr=FNS&prox=page&rorder=500&rprox=500&rdfreq

=500&rwfreq=500&rlead=500&rdepth=0&sufs=0&order=r&cq=&id=4e1e3eee7. 

74 U.S. Department of Agriculture Food and Nutrition Service, Child and Adult Care Food Program. Why CACFP is Important. Accessed March 2011. 

http://www.fns.usda.gov/cnd/care/CACFP/aboutcacfp.htm. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-17 

addition to funds, FNS also makes donated foods available to institutions—but not family day care 

homes—participating in CACFP.75

USDA Foods Offered Through CACFP. USDA Foods offered to participating institutions in 

CACFP include a wide assortment of fresh, frozen, and non-perishable food items such as canned, 

fresh, or frozen meat, poultry or fish; canned, fresh or frozen fruits and vegetables; oats; grain 

products such as flour, cornmeal, rice, and grits; cheese; pasta products; peanut butter and oils. 

Foods are generally packaged for institutional use, though many products are provided in a ready-toserve form, such as frozen apple slices, or ready-to-cook form, such as frozen breaded chicken 

pieces.76

Role of USDA Foods in CACFP. All CACFP facilities are required to follow USDA-specified 

meal patterns to receive reimbursement for meals. Similarly, CACFP is expected to meet a portion 

of the participants’ nutritional needs and be in alignment with the current nutrition policy and 

guidance, including the DGA and DRI.77 While the nutrient contribution of USDA Foods in 

relation to all foods offered to CACFP participants or to CACFP participants’ diets has not been 

previously examined; evaluation (1997) of the nutrient content of CACFP meals revealed that as 

served, CACFP meals provided one quarter or more of recommended amount of most nutrients 

(except energy) for breakfast and one third or more of the recommended amount of nutrients for 

lunch (except energy and iron). The combination of snacks, breakfast, and lunch provided about 

one-half of the RDA for energy and more than two-third of the RDA for micronutrients.78 In 2011, 

IOM reviewed CACFP and developed recommendations for CACFP.79

1.2.6 Summary 

USDA’s nutrition assistance programs are designed to alleviate food insecurity while providing 

healthy food choices to a large number of low-income women, infants, children, elderly, and 

 

75 Ibid. 

76 U.S. Department of Agriculture Food and Nutrition Service, Foods Available for School Year 2009 – Schools and Institutions. 

77 IOM (Institute of Medicine). 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies 

Press; page 38. http://www.fns.usda.gov/ora/menu/published/CNP/FILES/cacfpiom.pdf. 

78 Abt Associates Inc. Nutritional Assessment of the CACFP: Final Report Volume II. Contract # 53-3198-3-018. Prepared for: John Endahl, Office of 

Analysis and Evaluation, Food and Consumer Service, U.S. Department of Agriculture. May 1997; page 21. 

http://www.abtassociates.com/reports/D19971210.pdf. 

79 IOM (Institute of Medicine). 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies 

Press. http://www.fns.usda.gov/ora/menu/published/CNP/FILES/cacfpiom.pdf. 
Background 1 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 1-18 

households. USDA has been continually exploring ways to offer healthier food choices to program 

participants that are in keeping with the DGA and the MyPyramid food guidance system. Besides 

the emphasis on serving healthy options, USDA Foods are purchased in bulk and may be less 

expensive (and affordable for participating States) than identical products in commercial markets. 

In reviewing the findings of this report, it is important to note that USDA Foods are a fraction of 

foods offered to most program participants. USDA Foods by themselves are not expected to meet 

the nutrient requirement of a reference participant each day. For example, CSFP food packages do 

not provide a complete diet, but are a good source of the nutrients typically lacking in the diets of 

the target population.80 Similarly, schools that offer the NSLP receive a relatively small portion of 

their annual Federal support in the form of USDA Foods and a much larger portion as cash 

payments. USDA Foods comprise an average of 15 to 20 percent of foods served in school lunches 

nationwide, while the remaining foods are procured from commercial vendors.81

The contribution of USDA Foods toward meeting the DRI,82 Thrifty Food Plan (TFP) dietary 

standards,83 DGA,

84 and HEI-200585 for a reference participant is a function of the quantity of 

USDA Foods provided to each participant in relation to total food offered. The use of weighted 

average dietary standards for a reference participant allows assessment of the contribution of the 

USDA Foods toward the nutrient needs of the reference participant. This weighted dietary standard 

does not translate to exact nutrient targets for specific individuals because of the heterogeneity of 

requirements among different age and sex groups. 

 

80 U.S. Department of Agriculture Food and Nutrition Service, Commodity Supplemental Food Program. Frequently Asked Questions. Accessed March 

2011. http://www.fns.usda.gov/fdd/programs/csfp/csfp_faqs.htm. . 

81 U.S. Department of Agriculture, Food and Nutrition Service. White Paper. USDA Foods in the National School Lunch Program. 2010; page 3. 

http://www.fns.usda.gov/fdd/foods/healthy/WhitePaper.pdf. 

82 Institute of Medicine, Food and Nutrition Board. Food and Nutrition Information Center, National Agricultural Library. DRI Tables. 2010. Accessed 

February 2011. http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=256&topic_id=1342&level3_id=5140. 

83 Carlson, Andrea, et al. Thrifty Food Plan 2006. April 2007. http://www.cnpp.usda.gov/Publications/FoodPlans/MiscPubs/TFP2006Report.pdf. 

84 U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition. Washington: 

U.S. Government Printing Office, 2010. 

85 Guenther, Patricia M., et al. Development and Evaluation of the Healthy Eating Index-2005: Technical Report. s.l.: U.S. Department of Agriculture, Center for 

Nutrition Policy and Promotion, November 2007. 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-1 

2.1 Introduction 

This chapter presents the methods used to determine the nutrient content of the USDA Foods 

offered and delivered to participants in each of the five nutrition assistance programs. The 

methodology was a multistep process, as summarized in Figure 2-1. Each section is described more 

fully in the chapter; supplementary information is included in Appendixes B through E. 

Figure 2-1. Nutrient analysis of USDA Foods offered and delivered to nutrition assistance 

programs 

 

Methods 2 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-2 

2.2 USDA Foods in Nutrition assistance Programs 

The first step in the development of the USDA Foods Nutrient Database was to compile a master 

list of the USDA Foods provided to the five nutrition assistance programs in FY 2009. FNS 

publishes lists of FA for each of the five nutrition assistance programs on an annual basis. These FA 

lists include the USDA Foods offered to participants/participating agencies in the five nutrition 

assistance programs, and are reprinted in Appendix A. Additional USDA Foods are provided to the 

nutrition assistance programs, as available. Because FDD tracks deliveries of USDA Foods to the 

administering agencies for USDA’s nutrition assistance programs, the reports of these deliveries (the 

Entitlement and Bonus Detail Status reports) were used to identify the USDA Foods actually 

delivered to program participants. For the NSLP, additional USDA Foods, primarily fresh produce, 

are provided by the DOD and tracked separately. A complete list of USDA Foods was obtained by 

merging the USDA Foods identified on the FA lists, the Entitlement and Bonus Detail Status 

reports, and the DOD fresh produce reports. In addition to the FA lists, tables of the additional 

USDA Foods obtained from the Entitlement and Bonus Detail Status reports and DOD fresh 

produce reports are included in Appendix A. 

2.3 USDA Foods Nutrient Database 

Once a master list of all USDA Foods offered or delivered to the five USDA nutrition assistance 

programs in FY 2009 was developed, a customized nutrient database was created for USDA Foods, 

called the USDA Commodity Foods Nutrient Database (CFND). The CFND provides nutrients 

and food group values for all USDA Foods provided by the five nutrition assistance programs 

covered by this evaluation. The remainder of this section describes the process of creating and 

customizing the CFND. 

Nutrients. The USDA maintains two national nutrient databases: the National Nutrient Database 

for Standard Reference (SR),86 and the Food and Nutrient Database for Dietary Studies (FNDDS) 

(current version is FNDDS 4.1).87 SR is a food composition database providing up to 146 nutrients 

for more than 7,600 foods. It is used to develop FNDDS, which is a survey database of recipes as 

well as single-ingredient foods, and is used to apply nutrients to data in the What We Eat in America 

 

86 U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 23. 2010. Accessed 

October 2010. http://www.ars.usda.gov/ba/bhnrc/ndl. 

87 U.S. Department of Agriculture, Agricultural Research Service. USDA Food and Nutrient Database for Dietary Studies, 4.1. Beltsville, MD: Agricultural 

Research Service, Food Surveys Research Group. 2010. Accessed October 2010. http://www.ars.usda.gov/Services/docs.htm?docid=20511. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-3 

(WWEIA) Survey, the dietary interview component of the National Health and Nutrition 

Examination Survey (NHANES). FNDDS was chosen as the main source of nutrients for the 

CFND because FNDDS provides nutrients for the “as eaten” form of a food (i.e., cooked, edible 

portion) and because the FNDDS food codes are the link to the databases needed for determination 

of food group values and the HEI-2005. FNDDS 4.1 provides analysis for 65 nutrients (compared 

to 146 for SR); all nutrients analyzed in the FDPIR Report to Congress88 (the template for this 

analysis) are included in this list, as well as vitamin D. Table 2-1 presents the list of nutrients 

included in the current analysis as well as the units for each nutrient. 

Table 2-1. Nutrients available in the CFND database and included in analysis 

Calories (kcal) Alpha-linoleic acid (g) Zinc (mg) 

Protein (g) Alpha-linoleic acid (% kcal) Vitamin A (ug RAE) 

Protein (% kcal) Cholesterol (mg) Vitamin C (mg) 

Carbohydrate (g) Total dietary fiber (g) Vitamin E (mg) 

Carbohydrate (% kcal) Calcium (mg) Vitamin D2 + D3 (μg) 

Total fat (g) Copper (mg) Thiamin (mg) 

Total fat (% kcal) Iron (mg) Riboflavin (mg) 

Saturated fat (g) Magnesium (mg) Niacin (mg) 

Saturated fat (% kcal) Phosphorus (mg) Vitamin B6 (mg) 

Linoleic acid (g) Potassium (mg) Vitamin B12 (ug) 

Linoleic acid (% kcal) Sodium (mg) Folate (ug DFE) 

MyPyramid Food Groups. The MyPyramid Equivalents Database89 was developed by the USDA 

Agricultural Research Service’s Food Surveys Research Group; it provides the number of food 

groups in each food code in FNDDS 2. The MyPyramid Equivalents Database for USDA Foods 

Codes, Version 2.0 (MPED) translates gram amounts of food into cup or ounce equivalents for 

seven MyPyramid major food groups and the corresponding subgroups (a total of 32 groups). As 

the food codes for the CFND are from FNDDS 4.1, while the MPED is linked to FNDDS 2, two 

of the FNDDS 4.1 food codes used in the CFND were not found in the MPED. Food group values 

for these two foods were derived from similar foods in FNDDS 2. These adjustments are described 

in the CFND Documentation (Appendix B). 

 

88 Harper E, Orbeta R, Southworth L, Meade K, Cleveland R, Gordon S, Buckley M, Hirshman J. FDPIR Food Package Nutritional Quality. Report to 

Congress. Report FD-08-FDPIR Alexandria, VA: U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis.

November 2008, page 20. 

89 Bowman SA, Friday JE, Moshfegh A. (2008). MyPyramid Equivalents Database, 2.0 for USDA Survey Foods, 2003-2004 [Online] Food Surveys Research 

Group. Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD. Available at: 

http://www.ars.usda.gov/ba/bhnrc/fsrg.. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-4 

Healthy Eating Index, 2005 (HEI-2005). The original HEI was developed by USDA’s CNPP as a 

way to measure compliance with the nutrition guidelines in the DGA; HEI was most recently 

revised in 2005 to align with the 2005 version of the DGA, and reflects the DGA emphasis on 

increasing consumption of whole grains and various types of vegetables and fats, while limiting 

calories from added sugars, saturated fat, and alcohol.90 Calculation of the HEI-2005 score relies on 

a combination of nutrient values from FNDDS, food group values from the MPED, and one 

additional data field—Whole Fruit equivalents. A database of Whole Fruit equivalents and Fruit 

Juice equivalents is provided in the CNPP 01-02 fruit database.91 The Whole Fruit equivalent was 

added to the CFND. 

Yield Factors. The USDA Foods are provided in various forms such as raw, dried, canned, frozen, 

or fresh. The FNDDS and MPED provide data for 100 grams of the ready-to-eat food. Yield 

factors were applied to convert the weight of the USDA Foods as provided to a weight of the readyto-eat food. Sources of yield data were the USDA Fact Sheets,92 FNDDS, and in some instances, 

USDA Agricultural Handbook 102.93 The CFND documentation provides additional information 

about the yield calculations (Appendix B). 

Although most USDA Foods exactly matched a food in FNDDS, some matches required manual 

adjustments to the nutrients and food group values to better match FNS Fact Sheets. Adjustments 

to values from FNDDS 4.1, SR23 (the current version of the SR database), and the MPED are 

described in Appendix B. The final CFND provides 65 nutrients from either FNDDS or SR23. It 

also provides food group values from the MPED, two additional sodium and vitamin C values from 

the Fact Sheets, and yield data to convert 256 USDA Foods as packaged to ready-to-eat foods. 

 

90 Guenther, P.M., Reedy, J., Krebs-Smith, S.M., Reeve, B.B., & Basiotis, P.P. (2007). Development and Evaluation of the Healthy Eating Index-2005: Technical 

Report. Center for Nutrition Policy and Promotion, U.S. Department of Agriculture. Accessed October, 2010. 

http://www.cnpp.usda.gov/HealthyEatingIndex.htm. 

91 U.S. Department of Agriculture Center for Nutrition Policy and Promotion. Healthy Eating Index-2005 Development and Evaluation Technical Report 

Support Files. Accessed October, 2010. http://www.cnpp.usda.gov/HealthyEatingIndex-2005report.htm. 

92 U.S. Department of Agriculture Food and Nutrition Service, Food Distribution. USDA Foods Fact Sheets. Accessed October, 2010. 

http://www.fns.usda.gov/fdd/facts/commodityfacts.htm. 

93 Matthews, Ruth H and Garrison, Young J. Food yields summarized by different stages of preparation (Rev). United States Department of Agriculture, 

Agricultural Research Service. Consumer and Food Economics Institute, Northeastern Region, September 1975. 

http://www.nal.usda.gov/fnic/foodcomp/Data/Classics/ah102.pdf. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-5 

2.4 Weight of USDA Foods offered and delivered 

Determination of the weights of USDA Foods offered and delivered to a participant requires the 

development of outcome measures to be used in the analysis. The primary measures used in the perrecipient nutrient and food group analysis of each program are constructed from four elements: (1) 

number of participants in 2009; (2) number of program operating days in 2009; (3) amount of 

USDA Foods offered to participants/agencies in 2009; and (4) amount of USDA Foods actually 

delivered in 2009. These data elements are used to construct two intermediate measures: 

 Amount of USDA Food “x” offered per day per participant, and 

 Amount of USDA Food “x” delivered per day per participant. 

These two intermediate measures are then converted into their component nutrients: 

 Amount of nutrient “y” contained in USDA Food “x” offered per day per participant, 

and 

 Amount of nutrient “y” contained in USDA Food “x” delivered per day per participant. 

The amount of each nutrient is summed across all foods to arrive at the measure to be used in the 

analysis: 

 Amount of nutrient “y” offered per day per participant, and 

 Amount of nutrient “y” delivered per day per participant. 

The following sections discuss the sources and construction of the four data elements that are used 

to construct these outcome measures. 

2.4.1 Number of Participants 

All nutrient and Food group analyses were performed on a per participant basis using FNS-provided 

data on the number of participants in CSFP, FDPIR, and NSLP in FY 2009. The participant 

numbers for each of the three programs can be found in Appendix C. Adjustments were made to 

the participant numbers as documented below. For the remaining two programs, CACFP and 

TEFAP, the numbers of participants who receive USDA Foods are not reported to FNS. We 

explored alternate sources and methodologies to estimate the number of recipients of USDA Foods 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-6 

in these programs, and we describe those methods and sources below. However, due to considerable 

uncertainty in the actual number of participants who received USDA Foods through these two 

nutrition assistance programs, we do not present per-participant estimates of nutrients or foods 

offered or delivered through these programs. 

CACFP. Of the 55 States and territories participating in CACFP, only 18 received USDA Foods in 

FY 2009 (see Appendix C). Only child care centers (not including family day care) or adult centers 

are eligible to receive USDA Foods. In an attempt to estimate the number of CACFP participants 

served by centers that receive USDA Foods, we subtracted the number of participants in States not 

receiving USDA Foods and the number of participants in family day care from the total number of 

CACFP participants. However, the decision to accept USDA Foods or cash in lieu of USDA Foods 

is ultimately left to individual childcare centers.94 Only a minority of centers chooses USDA Foods 

rather than cash; therefore, the number of participants in States that receive some deliveries of 

USDA Foods may include centers that opt not to receive USDA Foods. Because we cannot reliably 

estimate the number of CACFP participants served by centers that choose USDA Foods rather than 

cash, we do not present nutrient or food group analyses for CACFP on a per-participant basis. 

NSLP. The estimated number of participants in schools that do receive cash instead of USDA 

Foods (number provided by FNS) was subtracted from the total number of participants in NSLP 

(see Appendix C). 

CSFP. This program provides USDA Foods to infants, children, pregnant or postpartum women, 

and to elderly participants. FNS provided data on the average number of infants (ages 0-12 months), 

children (ages 1-6 years), pregnant or postpartum women, and elderly participants served each 

month by CSFP. Per FNS request, and because of considerable variance in the nutrient needs of 

these population subgroups, three participant groups were created: (1) Infants, (2) Children and 

Women which included children ages 1-6 years, pregnant or postpartum women (“Children and 

Women”), and (3) Elderly. Appendix C provides the numbers of participants in each subgroup. The 

18,340 children were the majority of the 21,728 participants in the Children and Non-elderly 

Women subgroup, which also included 590 pregnant women and 2,798 postpartum women. We 

recognize that the dietary recommendations are considerably different for children, pregnant, and 

postpartum women; however, USDA Food deliveries are not tracked separately for these different 

populations. Although findings and inferences about nutrients offered and delivered for this 

 

94U.S. Department of Agriculture Food and Nutrition Service. Schools/CN Commodity Programs. Frequently Asked Questions. Accessed June 2011. 

http://www.fns.usda.gov/fdd/programs/schcnp/schcnp_faqs.htm 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-7 

subgroup should be made with caution, the results are valid to draw inferences about the 

contribution of USDA foods in meeting the dietary recommendations for this subgroup. 

TEFAP. TEFAP provides foods to individuals or family members who receive food from a pantry, 

soup kitchen, or shelter. The Hunger in America 2010 report95 prepared for Feeding America 

provides numbers of people receiving food from various food sources such as food pantries, food 

kitchens and shelters. The Hunger in America report provided both the estimated number of clients 

served per week and the fraction of the food pantries, food kitchens, and shelters who received 

some food from TEFAP. Although we explored the possibility of this information as a source for 

estimating TEFAP participation numbers, the data was not specific enough to accurately determine 

the number of participants receiving USDA Foods through TEFAP. As with CACFP, findings are 

not presented on a per participant basis. 

2.4.2 Number of Distribution Days 

Per guidance from FNS and based on the number of school days in a year, the number of 

distribution days for the NSLP was set to 180 days. For CACFP, as virtually all the care provided by 

participating centers occurs on weekdays, 260 days per year was used as the number of distribution 

days per year (52 weeks/year x 5 days/week). For CSFP, FDPIR, and TEFAP, the number of 

distribution days was set to 365 days, as food is provided to participants in these programs over the 

entire year. Since no per-participant results are included for CACFP or TEFAP, these numbers are 

not used in the analysis for these two nutrition assistance programs. 

2.4.3 Amount of USDA Foods as Offered and as Delivered 

The nutrient and food group values for USDA Foods provided through each nutrition assistance 

program were analyzed on both an “as offered” and “as delivered” basis, similar to that conducted 

in the FDPIR Report to Congress. This two-step analysis allows assessment of the foods the USDA 

makes available to participants and administering agencies (“as offered”) in comparison to the foods 

selected by participants or participating agencies (“as delivered”). Comparing the “as offered” 

 

95Mabli, J., et al. Hunger in America 2010. National report prepared for Feeding America, page 293. Accessed June 2011. 

http://feedingamerica.org/faces-of-hunger/hunger-in-america-2010/hunger-report-2010.aspx. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-8 

USDA Foods to the “as delivered” USDA Foods is indicative of food selection patterns of program 

sponsors as well as participants. 

The study constructed representative USDA Food profiles offered and delivered to administering 

agencies for NSLP, CACFP, CSFP, FDPIR, and TEFAP. The methods used to develop the food 

profiles were tailored to each program as described below. 

 USDA Foods as Offered 

Both CSFP and FDPIR issue distribution guides that establish limits on the quantity of foods 

offered to participants on a monthly basis. The USDA Foods distribution guides for FY 2009 are 

included in Appendix D. Based on all the available food options, a representative USDA Food 

package was constructed for CSFP and FDPIR program participants. Since CACFP, NSLP, and 

TEFAP do not issue program-specific distribution guides, representative USDA Food profiles for 

these programs were constructed based on average cost of each food item on the FA list and the 

total funds allocated in 2009. The construction for each approach is described in the following 

section. 

 CSFP and FDPIR. A “food package” was constructed for foods offered to CSFP and 

FDPIR participants on the basis of the distribution guides. It was assumed that the food 

package included an equal selection of all program-specific food options. The food 

package contained a mix of foods in proportion to the selection and substitution rules 

outlined for each program’s monthly distribution guide. Relative weights were 

computed for each food item offered and the actual product weights were used to 

derive the weight of each item. For example, participants in FDPIR may select 1 box of 

dry cereal from the four kinds of cereal available. The FDPIR FA list shows 13 different 

packages options for the four kinds of cereal. The 1 box of cereal allotted to the FDPIR 

“as offered” package was comprised of 1/13th of each of the cereal items on the FA list. 

Each package weight was multiplied by 1/13 to determine the weight of the food item 

in the “as offered” package. 

Foods included in the distribution guides that were not on the nutrition assistance 

programs’ FA list were not included in the “as offered” analysis. For example, Light 

Buttery Spread is listed in the FDPIR distribution guide dated September 2009, but is 

not offered on the FA list for 2009. 

For FDPIR and CSFP, the list of Foods Available for FY 2009 and Distribution guides 

can be found in Appendices A (Foods Available 2009) and D (Distribution Guides). 

 CACFP, NSLP, and TEFAP. These programs do not have distribution guides or 

limits on the combination of foods that may be selected. However, in order to assess 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-9 

the USDA Foods offered through these nutrition assistance programs, an “as offered” 

food profile was created. As presented below, the “as offered” food profile was 

developed on the basis of the FA lists, the average cost of each food item as listed in the 

Entitlement and Bonus Detail Status Report, and the total funds allocated in 2009. 

Appendix E includes detailed calculation steps for the “as offered” food profile. In 

brief, the total funds available in 2009 were divided equally among food groups; the 

amount of funds per food group was further divided among increasingly more specific 

subgroups to arrive at the amount of funds that could have been spent on a single 

USDA Food. Using the average cost of the USDA Foods in 2009, funds were 

converted to pounds of the USDA Foods offered. 

In order to divide allocated funds among the foods offered and prevent overrepresentation of any single food item (due to number of different package sizes or 

forms of a USDA Food offered), the USDA Foods were grouped as follows: 

– TEFAP. USDA Foods groups were based on the Monthly Distribution tables for 

the CSFP, as the age ranges of the population and the foods available were 

similar. Foods were grouped into one of 10 USDA Foods groups: Cereal, Juice, 

Meats, Milk, Peanut butter/Dried beans, Starches (white potatoes, pasta, rice, and 

grits), Cheese, Fruits, Vegetables, and Grains (flour, cornmeal, and bakery mix). 

– NSLP and CACFP. USDA Foods groups were based on the IOM’s report on 

school meals.96 Foods were grouped into 7 USDA Foods groups: Cheese, Fruit, 

Grains, Juice, Meat, Oil, and Vegetables. Food groups were further subdivided 

into subgroups of “nutritionally equivalent” USDA Foods. For example, within 

the Apple food group are the subgroups fresh/frozen apples and canned apples. 

Within the Dried Fruit subgroup are dried blueberries, dried cranberries, and 

raisins. 

The process to determine the “as offered” food profile for TEFAP, NSLP, and CACFP 

is further described in Appendix E. 

Foods on the FA list that were not delivered in 2009 were excluded from the “as offered” analysis. 

Per FNS’ request, bonus USDA Foods that were delivered in 2009 were added to the “as offered” 

food package or food profile to create an “as offered” entitlement plus bonus USDA Foods package 

or food profile. 

 USDA Foods as Delivered 

For each nutrition assistance program, FNS tracks the amount of food delivered on a monthly basis. 

The amounts of USDA Foods delivered to each nutrition assistance program were obtained from a 

 

96Institute of Medicine. School Meals: Building Blocks for Healthy Children. Washington, D.C.: The National Academies Press. 2010; pages 271-272. 

http://www.fns.usda.gov/ora/MENU/Published/CNP/FILES/SchoolMealsIOM.pdf. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-10 

number of FNS files. Deliveries to CACFP and TEFAP were documented in the Entitlement and 

Bonus Detail Status Reports provided by the Food Distribution Division (FDD). Deliveries to 

FDPIR were documented in the Food Issuance Report, and deliveries for CSFP were documented 

in both the Food Issuance Report and the Multi-food Requisition Reports. Deliveries to NSLP were 

documented in the Entitlement and Bonus Detail Status Report and DOD reports of fresh produce 

deliveries. 

For all delivered data, the amount of food delivered in 2009 was summed for each USDA Food 

prior to analysis, and analysis was performed separately for entitlement USDA Foods and bonus 

USDA Foods. Appendixes F-H detail the nutrient content of the USDA Foods provided per 

participant per month for CSFP, FDPIR, and NSLP. Each appendix includes the USDA Foods as 

“offered” and “as delivered.” 

Analysis for CSFP required additional adjustments to the delivered data to accommodate the three 

participant subgroups: 

 Deliveries to Participant Groups. The Food Issuance Data Report lists the number of units 

of USDA Foods issued to non-elderly (infants, children, and women) or elderly participants, 

whereas the Entitlement and Bonus Detail Status Report lists pounds of food delivered to the 

CSFP as a whole. In order to analyze foods delivered to each participant group separately, the 

Food Issuance Data were used to derive the ratio of each USDA Food delivered to either 

non-elderly or elderly participants. That ratio was then applied to the pounds of USDA Foods 

listed in the Entitlement and Bonus Detail Status Report to determine pounds of each USDA 

Food delivered to elderly or non-elderly participant. 

 As juice was the only USDA Food that was delivered to infants and other non-elderly 

participants, the ratio of the number of infants to other non-elderly participants was used to 

compute the proportion of juice delivered to infants and non-elderly participants. The other 

two food items distributed to infants (formula and infant rice cereal) were assigned only to the 

infant group for nutrient analysis. 

 CSFP Headquarters (HQ) Deliveries. In order to accommodate less than full truck loads 

of a single USDA Food, CSFP USDA Foods are delivered to warehouses from which 

providers may order smaller quantities. The Entitlement and Bonus Detail Status Report 

identifies deliveries to the warehouse by the State designation “HQ.” When a provider within 

a State orders food from the warehouse, the delivered food is reassigned and documented on 

the Multifood Requisition Reports. In order to determine the actual quantities of foods 

delivered to CSFP in FY2009, deliveries to HQ in the Entitlement and Bonus Detail Status 

Reports were excluded from the analysis, and deliveries from the Multifood Requisition 

Reports were added to the yearly totals. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-11 

 A small number of deliveries in the Multifood Requisition Reports were designated as CSFP 

deliveries to the Virgin Islands (VI). As these deliveries were actually distributed through 

TEFAP, they were added to the total delivered volume for TEFAP and not CSFP. 

2.5 Nutrient and MyPyramid food group Analysis 

The weights of USDA Foods “as offered” and “as delivered” per participant per day were reduced 

by 5 percent to account for food lost to waste and spoilage, in keeping with the assumption made in 

the 2008 FDPIR Report to Congress. These adjusted weights were then multiplied by the yield 

factor in the CFND and this final weight was used to determine the nutrient and food group values 

for each USDA Food. Nutrients and food group values per USDA Food were totaled to determine 

the “as offered” and “as delivered” nutrient and food group profiles. 

2.6 Standards for Comparison of USDA Foods as Offered and as 

Delivered 

The computed “as offered” and “as delivered” nutrient and food group values per participant for 

each nutrition assistance program were compared to several dietary standards. The foods offered in 

a number of the nutrition assistance programs are not intended to represent the entire day’s intake 

for the participants, but to only supplement the foods provided by the nutrition assistance program. 

However, a comparison of the nutrients provided to the daily nutrient standards for a reference 

person serves as a means of assessing the contribution of the USDA Foods to meeting the daily 

nutrient requirements. 

The DRI, TFP dietary standards, dietary guidelines 2010 USDA Food Pattern recommendations, 

and HEI-2005 served as comparative standards of the nutrient and/or food group values for each 

nutrition assistance program’s specific “as delivered” and “as offered” entitlement and bonus USDA 

Foods. As each nutrition assistance program serves a population with varying ages, an average 

recommended value was derived for each nutrition assistance program using the population 

characteristics to weight the recommended intake values according to age. The dietary standards and 

method for determining the weighted average recommendations for each nutrition assistance 

program are described below. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-12 

2.6.1 Dietary Reference Intakes (DRIs) 

The DRIs are a group of standards developed by the Institute of Medicine’s Food and Nutrition 

Board (part of the U.S. National Academies) to assess the adequacy and quality of nutrient intakes.97

DRIs are provided for infants and children, regardless of gender, through 8 years of age. 

From ages 9 and up, the DRIs are stratified by gender. DRI standards include: 

 Estimated Average Requirement (EAR). The level of intake estimated to meet the 

requirements of half of the healthy individuals in a particular age and gender group; also 

used to calculate the RDA for intake of nutrients by individuals. 

 Recommended Dietary Allowances (RDA). Recommended level of intake 

established to meet the needs of almost all (97-98 percent) individuals in a group. 

 Adequate Intake Level (AI). Provided for nutrients when data for the nutrient is 

insufficient to estimate requirements; believed to cover the needs of all individuals in 

the group. 

 Tolerable Upper intake Levels (UL). Represents the maximum level of intake likely 

to pose no risk of adverse effects for all individuals in a population group. 

 Acceptable Macronutrient Distribution Ranges (AMDR). Defines ranges of intakes 

that are associated with reduced risk of chronic disease while providing recommended 

intakes of other essential nutrients. 

2.6.2 Thrifty Food Plan (TFP) Dietary Standards 

The USDA Center for Nutrition Policy and Promotion developed the TFP as a national standard 

for a nutritious diet at minimal cost. The TFP is used as the basis for SNAP benefits. The cost of 

the TFP food is on the basis of a reference family defined as a male and female ages 20 to 50, and 

two children ages 6 to 8 and 9 to 11. The DGA, the DRIs (primarily the RDAs and AIs), and USDA 

Food Pattern recommendations form the basis of the TFP dietary standards. 

The TFP market basket for each age/gender group provides 100 percent or more of the group’s 

RDA for 15 essential nutrients: protein, vitamin A, vitamin C, vitamin B6, vitamin B12, thiamin, 

riboflavin, niacin, calcium, phosphorus, magnesium, iron, zinc, copper, and fiber. Because of the 

 

97Institute of Medicine, Food and Nutrition Board. Food and Nutrition Information Center, National Agricultural Library. DRI Tables. 2010. Accessed: 

February 2011. http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=256&topic_id=1342&level3_id=5140. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-13 

inability of the market baskets to meet the RDA for vitamin E or the AI for potassium, the 

standards were lowered to at least 63 percent of the RDA for vitamin E and at least 70 percent of 

the AI for potassium. 98 The TFP comparisons include many of the same nutrients listed in the DRI 

comparison, as well as the food groups from the 2010 USDA Food Patterns table. 

2.6.3 Dietary Guidelines for Americans Recommendations 

The 2010 USDA Food Patterns are presented in the DGA, 2010,

 99 and provide quantities of foods 

to consume from specific food groups and subgroups in order to achieve a diet consistent with the 

DGA. The guidelines are intended for individuals over 2 years of age. The 2010 USDA Food 

Patterns provide food group recommendations for a variety of calorie levels. 

Determining the food groups provided by the “as offered” and “as delivered” USDA Food profiles 

enables comparisons to the 2010 USDA Food Pattern recommendations rather than the nutrientlevel comparisons with the DRIs. Comparison of the food groups provided by the USDA Food 

profiles per 2,000 kcal to the dietary guidelines recommendations per 2,000 kcal are a way of 

assessing the food group density of the USDA Foods offered and delivered to participants. As the 

calculation of food groups per 2,000 kcal does not rely on participant numbers served by the USDA 

Foods, results of this comparison will be presented for CACFP and TEFAP, as well as the other 

three nutrition assistance programs. 

2.6.4 Healthy Eating Index 2005 (HEI-2005) Scores 

HEI100 was developed by USDA’s Center for Nutrition Policy and Promotion as a way to assess 

compliance to Federal dietary guidelines. The HEI-2005 has a numeric range of 0 to 100, with 

100 representing the dietary patterns that are in full compliance with the DGA recommendations. 

 

98Carlson, Andrea, Mark Lino, WenYen Juan, Kenneth Hanson, and P. Peter Basiotis. Thrifty Food Plan 2006. U.S. Department of Agriculture, Center 

for Nutrition Policy and Promotion April 2007. Dietary Standards, page 14. 

http://www.cnpp.usda.gov/Publications/FoodPlans/MiscPubs/TFP2006Report.pdf. 

99U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition. Washington, 

D.C.: U.S. Government Printing Office, 2010, page 79. 

100Guenther, Patricia M., Jill Reedy, Susan M. Krebs-Smith, Bryce B. Reeve, and P. Peter Basiotis. Development and Evaluation of the Healthy Eating 

Index-2005: Technical Report. s.l.: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion, November 2007. 

http://www.cnpp.usda.gov/Publications/HEI/HEI-2005/HEI-2005TechnicalReport.pdf. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-14 

There are 12 component scores incorporated into the HEI-2005, nine based on the MyPyramid 

food groups and subgroups, and three representing recommended intakes of saturated fat, sodium, 

and discretionary calories (from solid fats, alcohol, and added sugar), which are obtained from the 

nutrient analysis (from FNDDS 4.1 in this analysis). 

As the HEI-2005 score does not rely on participant numbers, results of this comparison will be 

presented for CACFP and TEFAP, as well as the other three nutrition assistance programs. 

Table 2-2. Healthy Eating Index 2005 scoring system 

HEI-2005 Component 

Maximum 

component 

score Standard for maximum score 

Standard for minimum 

score of zero 

1 Total Fruit 5 ≥ 0.8 cup equiv. per 1,000 kcal No Fruit 

2 Whole Fruit 5 ≥ 0.4 cup equiv. per 1,000 kcal No Whole Fruit 

3 Total Vegetables 5 ≥ 1.1 cup equiv. per 1,000 kcal No Vegetables 

4 Dark Green and 

Orange Vegetables 

and Legumes2 

5 ≥ 0.4 cup equiv. per 1,000 kcal No Dark Green or 

Orange Vegetables or 

Legumes 

5 Total Grains 5 ≥ 3.0 oz equiv. per 1,000 kcal No Grains 

6 Whole Grains 5 ≥ 1.5 oz equiv. per 1,000 kcal No Whole Grains 

7 Milk3 10 ≥ 1.3 cup equiv. per 1,000 kcal No Milk 

8 Meat and Beans 10 ≥ 2.3 oz equiv. per 1,000 kcal No Meat or Beans 

9 Oils4 10 ≥ 12 grams per 1,000 kcal No Oil 

10 Saturated Fat 10 ≤ 7% of energy5 ≥ 15% of energy 

11 Sodium 10 ≤ 0.7 gram per 1,000 kcal5 ≥ 2.0 grams per 

1,000 kcal 

12 Calories from SoFAAS 20 ≤ 20% of energy ≥ 50% of energy 

Total 100 

2.6.5 Weighted Average Dietary Standards 

Considerable age variability is noted in the participants served by each of the five programs. For 

example, the NSLP serves only school children, FDPIR serves families, and CSFP, CACFP and 

TEFAP serve population subgroups of varying ages. As dietary guidelines vary by age, an average 

dietary guideline, weighted by the mix of ages and genders served by each program, was developed. 

This weighted average dietary standard represents the dietary recommendations for a “reference 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-15 

participant” in the nutrition assistance program. The age distribution of participants served by each 

program was determined using the references shown in Table 2-3. 

Table 2-3. Age definitions by program 

Program Focus Reference for age distribution Ages % Population 

NSLP School children SNDA III101 6-7 yrs 15.6%

8-10 yrs 32.9%

11-13 yrs 25.5%

14-15 yrs 12.5%

16-18 yrs 13.5%

CACFP Children, 

adults, seniors 

Ratio of child and adult participants 

from FNS Participation Report for 

2009. Age distribution of child 

participants from Exhibit 2-1 from the 

1997 FNS Child Care Study. 

<1 yr 3.0%

1-2 yrs 15.2%

3-5 yrs 57.7%

6-12 yrs 20.7%

Adult 3.4%

CSFP Infants 0-6 mos 50%

6-12 mos 50%

Children 

(excluding 

infants) and 

non-elderly 

women 

Provided by FNS: CSFP Participation 

Report – FY 2009 provides 

participation by infants (ages 0 to 

12 months), children (1-6 years), 

pregnant or postpartum women, and 

elderly (60+ years). 

1-6 yrs 84.4%

Pregnant 2.7%

Postpartum 12.9%

Elderly >60 yrs 100%

TEFAP Households Client household composition from 

the Hunger in America 2010 report102

0-3 yrs 5.3%

4-5 yrs 3.2%

6-17 yrs 29.2%

18-29 yrs 13.5%

30-49 yrs 25.5%

50-64 yrs 15.4%

≥65 yrs 7.9%

FDPIR Households Reference household for determining 

SNAP benefits: one man and one 

woman ages 20-50, and two children 

ages 6-8 and 9-11.103

6-8 yrs 25%

9-11 yrs 25%

M 20-50 yrs 25%

F 20-50 yrs 25%

Using the percentage of each age group in the nutrition assistance program, a weighted average 

dietary standard was calculated by multiplying the fraction of the population for each age group by 

the dietary standard for any nutrient or component; the weighted average dietary standard is the sum 

of all the fractional values for the age groups. Within any age/gender range, the highest nutrient 

 

101Gordon, A, Fox, MK, Clark, M, Nogales, R, Condon, E, Gleason, P, Sarin, A. School Nutrition Dietary Assessment Study-III: Volume II: Student 

Participation and Dietary Intakes. Final Report. Mathematica Policy Research. November 2007; page 84. http://www.mathematicampr.com/publications/pdfs/SNDAvol2.pdf. 

102Mabli, J., et al. Hunger in America 2010. National report prepared for Feeding America, page 73.Accessed June 2011. 

http://feedingamerica.org/faces-of-hunger/hunger-in-america-2010/hunger-report-2010.aspx. 

103Food Stamp Act of 1977. Title 7 U.S. Code 2012(o). Public Law 88-525; as amended through P.L. 108–269, July 2, 2004. 

http://www.fns.usda.gov/snap/rules/Legislation/pdfs/PL_88-525a.pdf. 
Methods 2 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 2-16 

requirement was selected to represent the dietary standard for the “reference participant.” Table 2-4 

presents an example of how the weighted average standard for the reference participant was 

developed for the NSLP. 

Table 2-4. Development of weighted average Vitamin A requirement in the NSLP 

NSLP % Population 

Highest DRI 

nutrient requirement 

for age range 

Population 

fraction x DRI 

6-7 yrs 15.6 400 62.4

8-10 yrs 32.9 600 197.4

11-13 yrs 25.5 600 153.0

14-15 yrs 12.5 900 112.5

16-18 yrs 13.5 900 121.5

Weighted average RDA = 646.8 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-1 

This section presents the results comparing the role of USDA Foods in meeting the various dietary 

recommendations and guidelines. For each program, the results are presented for a food profile 

comprised of entitlement USDA Foods (EFP) and entitlement and bonus USDA Foods (E+BFP) 

together. Both food profiles are analyzed “as offered” and “as delivered.” Results are compared to 

the DRI, the TFP dietary standards, the DGA, and the HEI-2005. The remainder of this chapter 

presents the findings for each of the five nutrition assistance programs included in this study. 

Section 3.1 presents the findings for CSFP; 3.2 presents the findings for the FDPIR; 3.3 the NSLP; 

3.4 TEFAP; and 3.5 CACFP. 

3.1 Commodity Supplemental Food Program (CSFP) 

As described in the Methods section, the nutrient and Food group analysis for the CSFP was 

conducted separately for three participant groups: (1) Infants, (2) Children (excluding infants) and 

Non-elderly Women, and (3) Elderly participants. Results are presented separately for each 

participant group. In FY 2009, only entitlement foods were provided to participants, therefore, all 

results represent entitlement foods only. In FY 2009, CSFP delivered a total 147.7 million lbs of 

USDA Food, of which, 0.3 million lbs were distributed to infants, 8.8 million lbs were delivered to 

children and non-elderly women, and the remaining 138.6 million lbs were delivered to elderly 

participants. 

Guidelines for the CSFP state that “the CSFP food package is not intended to provide a full day’s 

intake of nutrients, but rather to supply good sources of the nutrients typically lacking in the diets of 

this population.”104 Goals for this population are to limit saturated and trans fat, cholesterol, added 

sugar, salt, and alcohol (for the adult and elderly participants). The nutrients identified as typically 

lacking in the diet of the elderly population include protein, calcium, potassium, magnesium, 

vitamins A, B12, C, and E, and also fiber;105 nutrients of concern in the diets of children and non-

 

104U.S. Department of Agriculture Food and Nutrition Service, Nutrition Program Fact Sheet. Commodity Supplemental Food Program. April 2011. 

http://www.fns.usda.gov/fdd/programs/csfp/pfs-csfp.pdf. 

105Weimer J. Factors Affecting Nutrient Intake of the Elderly. Food and Rural Economics Division, Economic Research Service, U.S. Department of 

Agriculture. Agricultural Economic Report No. 769; page iii. http://www.ers.usda.gov/publications/aer769/aer769.pdf

Results and Discussion 3 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-2 

elderly women in the CSFP include protein, calcium, iron, and vitamins A and C.106 These nutrients 

will be specifically addressed in the results of the CSFP food package. 

3.1.1 Infants 

The CSFP provided three USDA Foods to infants: formula, infant rice cereal, and fruit juice. In 

FY 2009, CSFP delivered 0.3 million lbs of USDA Foods to 1,593 infant participants, which 

translates to 180 lbs/participant/year, or 226 g/participant/day. The CSFP 2009 distribution guides 

offer USDA Foods totaling 256 g/participant/day for infants. The ratios of infant formula, fruit 

juice, and infant cereal are approximately equal in the “as offered” and “as delivered” packages, as 

shown in Figure 3-1. 

Figure 3-1. Food group* composition by weight (pounds) of the CSFP: Infant USDA Foods as a 

percentage of total weight of foods offered/delivered 

*Food groups correspond to those of the CSFP distribution guides (see Appendix D). 

There are few dietary guidelines for infants (ages 0-12 months). Results are presented only for the 

comparison of food packages with the DRI, as neither the TFP nor the DGA specify dietary 

standards for infants. Table 3-1 presents a summary of the analysis of the CSFP: Infant food 

packages compared to the weighted average DRI. The table lists the nutrients that met the indicated 

percent of each dietary standard. A detailed discussion of the comparison with the weighted average 

DRI follows Table 3-1. 

 

106National CSFP Association. What is the Commodity Supplemental Food Program? Accessed September 2001. 

http://www.csfpcentral.org/whatistheCSFP.htm. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-3 

Table 3-1. Summary of the nutrient content of CSFP: Infant USDA Foods compared to weighted 

average DRI for reference participant 

Benchmark Offered Delivered 

Entitlement Entitlement 

Weighted 

average DRI Nutrients 

>100% Protein, Carbohydrate, Fat, Ca, Cu, Fe,

Mg, P, K, Zn, Vit A, Vit C, Vit E, Thiamin, 

Riboflavin, Niacin, Vit B6, Vit B12, Folate 

Protein, Fat, Ca, Cu, Fe, Mg, P, Zn, Vit A,

Vit E, Thiamin, Riboflavin, Niacin, Vit B6, 

Vit B12, Folate 

76-100% Vit D Carbohydrate, K, Vit C, and Vit D 

51-75% – –

26-50% Na Na

10-25% – –

<10% – –

Tables 3-2 and 3-3 compare the nutrient content of the CSFP: Infant food packages “as offered” 

(Entitlement Foods as offered, or EFPO) and “as delivered” (Entitlement Foods as delivered, or 

EFPD) to the weighted average DRIs for the reference participant. Table 3-2 compares the nutrient 

content of the EFPs with the weighted average AIs, while Table 3-3 presents the comparison of the 

nutrient content of the EFPs with the weighted average ULs. 

Macronutrients. Both the EFPO and EFPD met or exceed all weighted average DRI 

recommendations for the average infant participant for protein and total fat. The EFPO exceeded 

the weighted average AI recommendation for carbohydrates, while the EFPD provided 94 percent 

of the weighted average AI. There is no established AI for dietary fiber or AMDR for 

macronutrients for infants. 

Minerals. The EFPO provided three times the weighted average AI for copper, between two and 

three times the weighted average AI for calcium and iron, more than 100 percent of the weighted 

average AI for magnesium, phosphorus, potassium and zinc, but does not exceed the weighted 

average AI for sodium by providing just 43 percent of the weighted average AI. The EFPD also 

exceeded the weighted average AI for all minerals except potassium (97% of weighted average AI), 

while not exceeding the weighted average AI for sodium. 

Vitamins. The EFPO provided more than four times the weighted average AI for thiamin and 

riboflavin, more than three times the weighted average AI for niacin, and more than twice the 

weighted average AI for vitamin B12. The EFPO also provided amounts meeting or exceeding the 

weighted average AI for the remaining vitamins (vitamin A, vitamin C, vitamin E, vitamin D, 

vitamin B6, and folate). The EFPD provided more than three times the weighted average AI for 

vitamin E and thiamin, more than twice the weighted average AI for riboflavin and vitamin B6, and 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-4 

Table 3-2. Nutrient content of CSFP: Infants Entitlement USDA Foods compared to weighted 

average recommended nutrient needs for reference participant 

Nutrient/Macronutrient 

Weighted average 

kcal assignment 

and DRI 

recommendations 

Offered Delivered 

Amount % Met Amount % Met 

Calories ND 811.0 N/A 714.7 N/A 

Protein, g 11.0 17.4 158% 15.4 140% 

Protein, % kcal ND 9% N/A 9% N/A 

Carbohydrate, g 95.0 103.4 109% 88.9 94% 

Carbohydrate, % kcal ND 51% N/A 50% N/A 

Total fat, g 31.0 36.4 117% 33.0 107% 

Total fat, % kcal ND 40% N/A 42% N/A 

Saturated fat, g ND 16.2 N/A 14.8 N/A 

Saturated fat, % kcal ND 18% N/A 19% N/A 

Linoleic acid, g 4.6 5.0 109% 4.5 97% 

Linoleic acid, % kcal ND 6% N/A 6% N/A 

α-Linolenic acid, g 0.5 0.5 105% 0.5 93% 

α-Linolenic acid, % kcal ND 1% N/A 1% N/A 

Cholesterol, mg ND 38.9 N/A 35.8 N/A 

Total dietary fiber, g ND 0.4 N/A 0.3 N/A 

Minerals 

Calcium, mg 260.0 691.1 266% 568.2 219% 

Copper, mg 0.2 0.7 331% 0.6 291% 

Iron, mg 11.0 25.7 233% 19.8 180% 

Magnesium, mg 75.0 115.7 154% 89.9 120% 

Phosphorus, mg 275.0 453.4 165% 370.0 135% 

Potassium, mg 700.0 770.8 110% 677.2 97% 

Sodium, mg ≤370.0 159.3 meets standard 162.0 meets standard

Zinc, mg 3.0 5.6 186% 5.0 166% 

Vitamins

Vitamin A, μg (RAE) 500.0 594.2 119% 546.2 109% 

Vitamin C, mg 50.0 81.8 164% 75.7 151% 

Vitamin D, μg 10.0 9.7 97% 8.9 89% 

Vitamin E, mg 5.0 5.7 114% 4.8 97% 

Thiamin, mg 0.3 1.5 482% 1.1 374% 

Riboflavin, mg 0.4 1.6 411% 1.3 334% 

Niacin, mg 4.0 14.0 351% 10.4 261% 

Vitamin B6, mg 0.3 0.6 195% 0.5 166% 

Vitamin B12, μg 0.5 1.3 253% 1.2 233% 

Folate, μg (DFE) 80.0 90.5 113% 80.9 101% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-5 

Table 3-3. Nutrient content of CSFP: Infants Entitlement USDA Foods compared to weighted 

average UL for reference participant 

Nutrient/Macronutrient Weighted average UL Offered Delivered 

Minerals

Calcium, mg 1500.0 691.1 568.2 

Iron, mg 40.0 25.7 19.8 

Zinc, mg 5.0 5.6 5.0 

Vitamins

Vitamin A, μg (RAE) 600.0 594.2 546.2 

Vitamin D, μg 38.0 9.7 8.9 

either met or exceeded the weighted average AI for four additional vitamins (vitamin A, niacin, 

vitamin B12, and folate). The EFPD provided 89 percent of the weighted average AI for vitamin C 

and 97 percent of the weighted average AI for vitamin D. 

Tolerable Upper Intake Levels. Table 3-3 includes only the few nutrients for which a UL is 

provided for infants. There are UL values for five nutrients for infants: three minerals (calcium, iron, 

and zinc) and two vitamins (A and D). Although the amounts of calcium and iron provided by the 

EFPO and EFPD both exceed the weighted average AI for infants, they do not exceed the weighted 

average UL. The amount of zinc provided by the EFPO does exceed the weighted average UL and 

the amount provided by the EFPD equals the weighted average UL. The two vitamins for which a 

UL has been established for infants are vitamins A and D. The EFPO nearly reaches the weighted 

average UL for vitamin A, though it does not exceed the weighted average UL for vitamin D. The 

EFPD does not exceed the weighted average UL for either vitamin. 

 Discussion 

Infants participating in the CSFP receive three foods—namely, infant formula, cereal, and fruit juice. 

The EFPD contributed significant amounts of all nutrients, meeting or exceeding the weighted 

average AI for 14 of the 18 minerals and vitamins analyzed here. The CSFP food products are 

expected to supplement the diets of participating children. However, findings indicate that both the 

“as offered” and “as delivered” packages provide more than 100 percent (and more than three times 

the weighted average AI for some nutrients) of the weighted average daily nutrient requirements for 

a participating infant. Comparison of the nutrients provided by the CSFP food package to the 

weighted average UL values reveals that the amount of zinc and vitamin A in the “as offered” 

package may be a concern, particularly if the CSFP food package is provided in addition to other 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-6 

foods. However, the “as delivered” package does not meet or exceed the weighted average UL for 

any nutrient. The “as offered” packages provided a higher percentage of infant cereal, by weight, 

than the “as delivered” package; this difference accounts for the higher amount of zinc in the “as 

offered” package. 

To date, the nutrient contribution of the CSFP food packages to the diets of participating infants 

has not been examined. The contribution of CSFP foods as a percentage of the infants’ daily food 

intake has also not been examined. However, in qualitative studies (focus groups) conducted by the 

urban institute, participating mothers emphasized that cereal and formula were the most important 

items in their monthly allotment, and several participants indicated that the formula provided by 

CSFP was preferable to that provided by WIC to address allergies in their infants.107

3.1.2 Children and Non-elderly Women 

As indicated previously, the CSFP: Children and Non-elderly women (CSFP: CW) food package 

represents CSFP participants who are not infants or elderly participants. The CSFP: CW group 

includes children ages 1 to 6 years, pregnant or postpartum women. The variety of foods offered is 

based on the CSFP Distribution Guide found in Appendix D; the amount of USDA Food offered 

to children and non-elderly women in 2009 totaled 643 g/participant/day. The CSFP actually 

delivered 8.8 million lbs of USDA Foods to 21,728 children and non-elderly women participants in 

FY 2009, which translates to 510 g/participant/day. As shown in Figure 3-2, the EFPO provided 

more milk and less juice than the EFPD. The contribution of other food groups to the composition 

of the EFP is nearly identical in the “as offered” and “as delivered” packages. 

Table 3-4 provides a summary of the analysis of each food package compared to the dietary 

standards. The table lists the nutrients that met the indicated percent of each dietary standard. A 

detailed discussion of the comparison with each dietary standard is presented in Sections 3.1.2.1 

through 3.1.2.4. 

 

107Finegold, K., et al. The Role of Commodity Supplemental Food Program (CSFP) in Nutritional Assistance to Mothers, Infants, and Children. The Urban Institute, 

Contractor and Cooperator report No. 48. 2008, page 58. http://ddr.nal.usda.gov/dspace/bitstream/10113/32850/1/CAT31027050.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-7 

Figure 3-2. Food group* composition by weight (pounds) of the CSFP: Children and Non-elderly 

Women USDA Foods as a percentage of total weight of foods offered/delivered 

* Food groups correspond to those in the CSFP distribution guide (see Appendix D). 

Table 3-4. Summary of the nutrient content of CSFP: CW USDA Foods relative to 

recommended intakes 

Benchmark Offered Delivered 

Entitlement Entitlement 

DRI Nutrients 

>100% Protein, P, Vit C, Riboflavin, Vit B12 Protein, P, Vit C, Thiamin, Riboflavin, 

Niacin, 

Vit B6, Vit B12, Folate 

76-100% Ca, Cu, Mg, Zn, Vit A, Thiamin, Vit B6,

Folate 

Fe, Zn, Vit A

51-75% Carbohydrate, Fe, Na, Niacin Carbohydrate, Ca, Cu, Mg, Na 

26-50% Kcal, Fiber, K, Vit D, Vit E Kcal, K, Vit D, Vit E

10-25% Fiber

<10% 

TFP Nutrients

>100% P, Vit C, Riboflavin, Vit B12 P, Vit C, Thiamin, Riboflavin, Niacin, Vit B6,

Vit B12, Folate 

76-100% Ca, Cu, Mg, Zn, Vit A, Thiamin, Vit B6,

Folate, Niacin 

Fe, Mg, Zn, Vit A

51-75% Fe, Na Ca, Cu, Na

26-50% Kcal, Fiber, K, Vit E Kcal, K, Vit E

10-25% Fiber

<10% 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-8 

Table 3-4. Summary of the nutrient content of CSFP: CW USDA Foods relative to 

recommended intakes (continued) 

Benchmark Offered Delivered 

Entitlement Entitlement 

2010 USDA 

Food Pattern Food groups

>100% Nuts/seeds/soy products 

76-100% Legumes, Nuts/seeds/soy products, 

Dairy, SoFAS 

51-75% Legumes, Refined grains* 

26-50% Fruits, Red/orange vegetables, Total 

grains, Refined grains 

Fruits, Total grains, Dairy, SoFAS 

10-25% Total vegetables, Dk green vegetables, 

Starchy vegetables, Whole grains, Protein 

foods, Seafood, Oils 

Vegetables, Red/orange vegetables, 

Starchy vegetables, Whole grains, Protein 

foods, Seafood, Oils 

<10% Meat/poultry/eggs Dk green vegetables, Meat/poultry/eggs

2010 USDA 

Food Pattern Food groups/2,000 kcal

>100% Fruits, Red/orange vegetables, Legumes,

Refined grains, Nuts/seeds/soy products, 

Dairy, SoFAS 

Fruits, Legumes, Total grains, Refined 

grains, Nuts/seeds/soy products, Dairy, 

SoFAS 

76-100% Total grains 

51-75% Whole grains Protein foods

26-50% Vegetables, Dk green vegetables, Starchy 

vegetables, Protein foods, Seafood ,Oils 

Vegetables, Red/orange vegetables,

Starchy vegetables, Whole grains, Seafood, 

Oils 

10-25% Meat/poultry/eggs Dk green vegetables, Meat/poultry/eggs

<10% 

* DGA recommends replacing refined grains with whole grains; when refined grains are selected, they should be enriched.108

3.1.2.1 Comparison of the CSFP: CW USDA Foods to the DRIs 

Tables 3-5 and 3-6 present the comparison of the nutrient content of the CSFP: CW EFPO and 

EFPD with the weighted average DRIs for the reference participant. Table 3-5 compares the 

nutrient content of the EFPs with the weighted average RDAs, AIs, and AMDRs, while Table 3-6 

presents the comparison of the nutrient content of the EFPs with the weighted average ULs. 

Energy. The EFPO provided 38 percent of the weighted average amount of energy recommended 

by the DGA, 2010 for the reference participant, while the EFPD contributed 32 percent of the 

weighted average recommended amount for the reference participant. 

 

108U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, 

DC: U.S. Government Printing Office, December 2010; p. 36. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-9 

Table 3-5. Nutrient content of CSFP: Children and Non-elderly Women Entitlement USDA Foods 

compared to weighted average recommended nutrient needs of reference 

participant 

Nutrient/Macronutrient 

Weighted average 

kcal assignment 

and DRI 

recommendations 

Offered Delivered 

Amount % Met Amount % Met 

Calories1 1888.9 736.8 38% 630.9 32% 

Protein, g 23.9 34.4 144% 27.3 114% 

Protein, % kcal 10-30.8 19% within AMDR 17% within AMDR 

Carbohydrate, g 132.2 96.9 73% 96.4 73% 

Carbohydrate, % kcal 45-65 53% within AMDR 61% within AMDR 

Total fat, g ND 25.0 N/A 16.5 N/A 

Total fat, % kcal 29.1-39.2 31% within AMDR 24% below AMDR 

Saturated fat, g as low as possible 12.7 N/A 7.2 N/A 

Saturated fat, % kcal ND 15% N/A 10% N/A 

Linoleic acid, g 10.3 2.1 21% 2.1 21% 

Linoleic acid, % kcal 5-10 3% below AMDR 3% below AMDR 

α-Linolenic acid, g 0.9 0.3 32% 0.2 20% 

α-Linolenic acid, % kcal 0.6-1.2 0% below AMDR 0% below AMDR 

Cholesterol, mg as low as possible 77.0 N/A 41.7 N/A 

Total dietary fiber, g 25.2 7.1 28% 6.2 25% 

Minerals 

Calcium, mg 1046.8 849.8 81% 547.5 52% 

Copper, mg 0.5 0.4 84% 0.4 72% 

Iron, mg 11.5 7.6 66% 9.9 86% 

Magnesium, mg 167.0 157.4 94% 124.8 75% 

Phosphorus, mg 617.0 928.8 151% 696.6 113% 

Potassium, mg 3951.2 1545.1 39% 1114.3 28% 

Sodium, mg2 ≤1246.8 871.7 meets 

standard 828.8 

meets 

standard 

Zinc, mg 5.7 5.0 88% 4.8 83% 

Vitamins 

Vitamin A, μg (RAE) 463.1 394.3 85% 393.8 85% 

Vitamin C, mg 34.0 61.9 182% 73.8 217% 

Vitamin D, μg 15.0 5.7 38% 3.9 26% 

Vitamin E, mg 8.4 2.2 27% 2.3 28% 

Thiamin, mg 0.7 0.6 92% 0.9 128% 

Riboflavin, mg 0.7 1.2 178% 1.3 181% 

Niacin, mg 9.0 6.8 76% 9.8 109% 

Vitamin B6, mg 0.7 0.7 99% 0.9 134% 

Vitamin B12, μg 1.4 1.8 125% 2.6 186% 

Folate, μg (DFE) 236.6 222.0 94% 347.8 147% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

1 Calorie recommendation from Dietary Guidelines for Americans, 2010. 

2 The Dietary Guidelines for Americans, 2010, note that Americans consume too much sodium; therefore, the AI is not the level of 

concern for most participants, but rather the UL. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-10 

Table 3-6. Nutrient content of CSFP: Children and Non-elderly Women Entitlement USDA Foods 

compared to weighted average ULs for the reference participant 

Nutrient/Macronutrient 

Average per 

person UL 

Offered Delivered 

Amount Amount 

Minerals

Calcium, mg 2578.0 849.8 547.5 

Copper, mg 4.1 0.4 0.4 

Iron, mg 40.8 7.6 9.9 

Phosphorus, mg 3156.0 928.8 696.6 

Potassium, mg ND 1545.1 1114.3 

Sodium, mg 1962.4 871.7 828.8 

Zinc, mg 16.4 5.0 4.8 

Vitamins

Vitamin A, μg (RAE) 1227.5 394.3 393.8 

Vitamin C, mg 860.5 61.9 73.8 

Vitamin D, μg 78.9 5.7 3.9 

Vitamin E (added), mg1 409.2 0.2 0.6 

Thiamin, mg ND 0.6 0.9 

Riboflavin, mg ND 1.2 1.3 

Niacin, mg1 18.1 6.8 9.8 

Vitamin B6, mg 49.4 0.7 0.9 

Vitamin B12, μg ND 1.8 2.6 

Folate, μg (folic acid)1 493.6 69.9 159.4 

1 ULs for vitamin E, niacin, and folate apply only to synthetic forms obtained from supplements and/or fortified foods. Values for vitamin 

E and folate shown here are only the amounts added to foods; values for niacin have not been adjusted. 

Macronutrients. The EFPO and EFPD provided similar amounts of macronutrients, including 

more than the weighted average RDA for protein; both packages satisfied the recommended AMDR 

for protein; provided three fourths of the weighted average RDA for carbohydrates, and satisfied 

the recommended AMDR for both carbohydrates and total fat. Both packages also provided 

approximately one quarter of the weighted average AI for dietary fiber. 

Minerals. The EFPO provided more than the weighted average RDA for phosphorus and also 

provided more than three quarters of the weighted average RDA for calcium (81%), copper (84%), 

magnesium (94%), and zinc (88%). The EFPO also provided more than half the weighted average 

RDA for iron (66%) and 39 percent of the weighted average AI for potassium, while meeting the 

weighted average AI standard for sodium. The EFPD also provided more than the weighted average 

RDA for phosphorus and more than three quarters of the weighted average RDA for iron (86%) 

and zinc (83%), and more than half the weighted average RDA for calcium (52%), copper (72%), 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-11 

and magnesium (75%). The EFPD also contributed just over one quarter of the weighted average AI 

for potassium, while meeting the weighted average AI standard for sodium. 

Vitamins. The EFPO provided more than 100 percent of the weighted average RDA for three 

vitamins: vitamin C, vitamin B12, and riboflavin and more than three quarters of the weighted 

average RDA for vitamin A (85%), thiamin (92%), niacin (76%), vitamin B6 (99%), and folate 

(94%). The EFPO also provided 38 percent toward the weighted average RDA for vitamin D and 

27 percent toward the weighted average RDA for vitamin E. The EFPD provided more than 100 

percent of the weighted average RDA for seven vitamins: vitamin C, thiamin, riboflavin, niacin, 

vitamin B6, vitamin B12, and folate. It also provided 85 percent of the weighted average RDA for 

vitamin A, 26 percent of the weighted average RDA for vitamin D, and 28 percent of the weighted 

average RDA for vitamin E. 

Tolerable Upper Intake Levels. Note that nutrient levels for vitamin E and folate shown in 

Table 3-6 differ from the amounts shown as provided in Table 3-5, as the ULs for these nutrients 

(as well as for niacin) apply only to synthetic forms of the vitamins, such as would be found in 

supplements or added to foods during fortification. The amount of added vitamin E and folic acid 

in foods is provided by FNDDS, therefore these are the amounts compared to the UL. Although a 

UL for magnesium has been determined, it applies only to intake of magnesium from 

pharmacological agents and is not shown in this table. Although the EFPO and EFPD provided 

more than 100 percent of the weighted average RDA for one mineral (phosphorus), there is no UL 

for that nutrient. Both food packages also provided more than the weighted average RDA for 

several vitamins, but neither package provided amounts in excess of the weighted average UL for 

those vitamins. 

3.1.2.2 Comparison of the CSFP: Children and Non-elderly Women USDA Foods to the 

TFP Dietary Standards 

Table 3-7 presents a comparison of the nutrient content of the EFPO and EFPD with the weighted 

average TFP dietary standards for the reference participant. As the TFP dietary standards largely 

duplicate the AMDR, RDAs, and the AIs of the DRIs, the results of the comparison with the 

weighted average standards are similar to the findings from the comparison with the DRI. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-12 

Table 3-7. Nutrient content of CSFP: Children and Non-elderly Women Entitlement USDA Foods 

compared to average TFP standard for reference participant 

Nutrient/Macronutrient 

Weighted 

average TFP 

standard 

Offered Delivered 

Amount % Met Amount % Met 

Calories 1679.4 736.8 44% 630.9 38% 

Protein, g N/A 34.4 N/A 27.3 N/A 

Protein, % kcal 10-30.7 19% within AMDR 17% within AMDR 

Carbohydrate, g N/A 96.9 N/A 96.4 N/A 

Carbohydrate, % kcal 45-65 53% within AMDR 61% within AMDR 

Total fat, g N/A 25.0 N/A 16.5 N/A 

Total fat, % kcal 25-35 31% within AMDR 24% below AMDR 

Saturated fat, g N/A 12.7 N/A 7.2 N/A 

Saturated fat, % kcal <10 15% exceeds standard 10% exceeds standard

Linoleic acid, g 10.3 2.1 21% 2.1 21% 

Linoleic acid, % kcal 5-10 3% below AMDR 3% below AMDR 

α-Linolenic acid, g 0.9 0.3 31% 0.2 20% 

α-Linolenic acid, % kcal 0.6-1.2 0.3% below AMDR 0% below AMDR 

Cholesterol, mg ≤ 300 77.0 meets standard 41.7 meets standard 

Total dietary fiber, g 25.1 7.1 28% 6.2 25% 

Minerals

Calcium, mg 1039.7 849.8 82% 547.5 53% 

Copper, mg 0.5 0.4 84% 0.4 72% 

Iron, mg 11.1 7.6 69% 9.9 89% 

Magnesium, mg 160.4 157.4 98% 124.8 78% 

Phosphorus, mg 599.3 928.8 155% 696.6 116% 

Potassium, mg* 3121-3514.8 1545.1 50% 1114.3 36% 

Sodium, mg ≤ 1953.0 871.7 meets standard 828.8 meets standard 

Zinc, mg 5.5 5.0 91% 4.8 86% 

Vitamins

Vitamin A, μg (RAE) 439.7 394.3 90% 393.8 90% 

Vitamin C, mg 31.6 61.9 196% 73.8 234% 

Vitamin D, μg N/A 5.7 N/A 3.9 N/A 

Vitamin E, mg* 7.5-7.8 2.2 30% 2.3 31% 

Thiamin, mg 0.7 0.6 92% 0.9 128% 

Riboflavin, mg 0.7 1.2 178% 1.3 181% 

Niacin, mg 8.8 6.8 77% 9.8 112% 

Vitamin B6, mg 0.7 0.7 99% 0.9 134% 

Vitamin B12, μg 1.4 1.8 125% 2.6 186% 

Folate, μg (DFE) 226.5 222.0 98% 347.8 154% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

* Value for % Met is the percent of the lower value in the acceptable range for the standard. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-13 

There are three nutrients for which the TFP standards differ from the DRI: sodium, potassium, and 

vitamin E. For sodium, the TFP maximum is equal to either the median consumption or the UL for 

sodium, whichever is lower. The EFPO and EFPD did not provide amounts of sodium that exceed 

the weighted average AI for sodium. The TFP standard for potassium is presented as a range of 

values, with the lower limit of the range slightly lower than the AI. The EFPO provided 

approximately half of the weighted average lower limit of the range, while the EFPD provided 36 

percent of the weighted average lower TFP standard. As with potassium, the TFP standard for 

vitamin E is a range, and the lower limit of the range is slightly lower than the RDA. The EFPO 

provided 30 percent of the weighted average lower TFP recommended amount, while the EFPD 

provided 31 percent of the weighted average lower TFP recommended amount for vitamin E. 

3.1.2.3 Food Group Assessment of the CSFP: Children and Non-elderly Women USDA 

Foods 

Tables 3-8 and 3-9 compare the CSFP: CW food packages to the food groups recommend in the 

USDA Food Pattern from the DGA, 2010. Table 3-8 shows a direct comparison of the food group 

content of the CSFP: CW packages to the weighted average recommended amount of food groups 

for the reference participant. Table 3-9 shows the comparison of the nutrient content of the EFPs 

standardized to 2,000 calories and compared to the 2010 USDA Food Pattern recommended for the 

2,000 kcal level. Standardizing the content of the food packages to 2,000 kcal acknowledges the 

calorie differences between the DGA recommendations and those provided by the EFPO and 

EFPD. Standardizing to 2,000 kcal allows a “food group density” evaluation, providing another way 

to assess the food packages. 

Food Group Comparison. Table 3-8 presents the comparison of the food group content of the 

EFPO and EFPD with the weighted average recommended amount of food groups for the 

reference participant. The EFPO provided 43 percent of the recommended amount of fruits, 18 

percent of the recommended amount of vegetables, 30 percent of the recommended amount of 

grains (including 20% of the recommended amount of whole grains), 17 percent of the 

recommended amount of protein foods, 82 percent of the recommendation for dairy foods, and 11 

percent of the recommended amount of oils. The EFPO provided 77 percent of the recommended 

maximum calories from SoFAS, and met the guideline for SoFAS as a percent of calories. The 

EFPD provided very similar amounts of most food groups, with 50 percent of the recommended 

amount of fruits, 10 percent of the recommended amount of vegetables, 32 percent of the 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-14 

recommended amount of grains (10% of the recommendation for whole grains), 18 percent of the 

recommendation for protein foods, 50 percent of the recommended amount of dairy foods, and 12 

Table 3-8. Food group and subgroup content of CSFP: Children and Non-elderly Women 

Entitlement USDA Foods compared to weighted average 2010 USDA Food Pattern 

recommendations for reference participant 

Food group 

Weighted 

average USDA 

Food Pattern 

recommendation 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 1.8 0.8 43% 0.9 50% 

Vegetables (cup equiv) 2.6 0.4 17% 0.2 10% 

Dark green 0.3 <0.1 10% <0.1 6% 

Red and orange 0.7 0.3 41% 0.1 13% 

Legumes 0.2 0.2 90% 0.1 57% 

Starchy 0.7 0.1 11% 0.1 12% 

Other 0.6 <0.1 6% <0.1 7% 

Total grains (oz equiv) 6.2 1.9 30% 2.0 32% 

Whole 3.3 0.6 19% 0.3 10% 

Refined 3.1 1.2 40% 1.6 53% 

Protein foods (oz equiv) 5.6 0.9 16% 1.0 18% 

Seafood 1.2 0.2 17% 0.2 14% 

Meat, poultry, eggs 3.8 0.2 5% 0.2 6% 

Nuts, seeds, soy 

products 0.6 0.5 88% 0.6 108% 

Dairy (cup equiv) 3.0 2.3 77% 1.5 50% 

Oils (grams) 26.1 2.6 10% 3.2 12% 

Maximum SoFAS (kcal) 211.7 163.5 77% 82.2 39% 

Maximum SoFAS 

(% kcal) 13% 22% 

exceeds 

guideline 13% meets guideline

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

percent of the recommended amount of oils. The EFPD provided 36 percent of the recommended 

maximum calories from SoFAS, and met the guideline for SoFAS as a percent of calories. 

Density Comparison. Table 3-9 presents the comparison of the food group content standardized 

to 2,000 kcal with the 2010 USDA Food Pattern at the 2,000 kcal level. Results are summarized 

below: 

 Fruits. The EFPO provided the recommended amount of fruit per 2,000 kcal, while 

the EFPD provided nearly one and one half the recommended amount. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-15 

Table 3-9. Food group and subgroup content of CSFP: Children and Non-elderly Women 

Entitlement USDA Foods on a per 2,000 calorie basis compared to 2010 USDA 

Food Pattern recommendations per 2,000 calories 

Food Group 

USDA Food 

Pattern 

amounts 

per 2,000 

kcal 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 2.1 105% 2.9 143% 

Vegetables (cup equiv) 2.5 1.2 48% 0.8 31% 

Dark green 0.2 0.1 31% <0.1 23% 

Red and orange 0.8 0.8 104% 0.3 38% 

Legumes 0.2 0.5 256% 0.4 192% 

Starchy 0.7 0.2 30% 0.3 41% 

Other 0.6 0.1 18% 0.1 26% 

Total grains (oz equiv) 6.0 5.0 84% 6.2 103% 

Whole 3.0 1.7 57% 1.0 34% 

Refined 3.0 3.3 110% 5.2 172% 

Protein foods (oz equiv) 5.5 2.5 45% 3.2 57% 

Seafood 1.1 0.6 49% 0.5 46% 

Meat, poultry, eggs 3.7 0.5 14% 0.7 18% 

Nuts, seeds, soy products 0.6 1.4 240% 2.0 342% 

Dairy (cup equiv) 3.0 6.3 209% 4.7 157% 

Oils (grams) 27.0 7.2 27% 10.1 38% 

Maximum SoFAS ( kcal) 258.0 443.9 172% 260.7 101% 

Maximum SoFAS (% kcal) 13% 22% exceeds guideline 13% meets guideline 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

 Vegetables. The EFPO provided approximately one half the recommended amount of 

vegetables per 2,000 kcal, including 31 percent of the recommended amount of dark 

green vegetables, the recommended amount of red and orange vegetables, two and one 

half times the recommended amount of legumes, and 30 percent of the recommended 

amount of starchy vegetables. The EFPD provided 31 percent of the recommended 

amount of total vegetables per 2,000 kcal, nearly twice the recommended amount of 

legumes, and between 25 and 40 percent of the recommended amount of the remaining 

vegetable subgroups. 

 Grains. The EFPO provided more than three fourths of the recommended amount of 

total grains per 2,000 kcal, with slightly more than half the recommended amount of 

whole grains and slightly more than the recommended amount of refined grains. The 

EFPD provided the recommended amount of total grains per 2,000 kcal, with 34 

percent of the recommended amount of whole grains and more than one and one-half 

times the recommended amount of refined grains.

 Protein Foods. The EFPO provided approximately one half the recommended 

amount of protein foods per 2,000 kcal, including 49 percent of the recommended 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-16 

amount of the seafood subgroup, 240 percent of the recommended amount of nuts, 

seeds, and soy products, and 14 percent of the recommended amount of the meat, 

poultry, and eggs subgroup. The EFPD provided slightly more than half the 

recommended amount of protein foods per 2,000 kcal, and contributed more than three 

times the recommended amount of legumes, nearly half the recommended amount of 

seafood, and slightly less than 20 percent of the recommended amount of meat, poultry, 

and eggs. 

 Dairy. The EFPO provided twice the recommended amount of the dairy group per 

2,000 kcal, while the EFPD provided one and one-half times the recommended 

amount. 

 Oils. The EFPO provided slightly more than one quarter of the recommended amount 

of oils per 2,000 kcal, while the EFPD provided 38 percent of the recommended 

amount. 

 SoFAS. The EFPO provided one and three quarters of the maximum recommended 

amount of calories from SoFAS per 2,000 kcal, and exceeded the recommended 

maximum of SoFAS as a percentage of total calories. The EFPD provided the 

maximum recommended amount of SoFAS per 2,000 kcal, and met the recommended 

maximum of SoFAS as a percentage of total calories. 

Food Sources of Calories. An examination of calories “as offered” and “as delivered” by food 

product is indicative of participant and participating agency preferences; while CSFP has distribution 

guides, participants can select specific products within broad food groups (like cereal or canned 

vegetables). As described in Section 2.4.3, the “as offered” food package was developed by assuming 

equal representation of all products within a food category. In reality, participants and agencies can 

substitute one product for another, and so a comparison of the calories by food product in the “as 

offered” package with the “as delivered” package provides a glimpse into the popularity of the food 

products. Appendix F presents the nutrients for each food offered or delivered to a reference 

participant on a monthly basis for CSFP. The calories per food for the CSFP: CW participants reveal 

preference for RTE cereal over cooked cereals, and for rice and pasta rather than grits. Similarly, 

there was a preference for all fruit juices rather than tomato juice, and dry milk was preferred over 

evaporated milk. 

3.1.2.4 HEI-2005 Score for the CSFP: Children and Non-elderly Women USDA Foods 

Table 3-10 shows the HEI-2005 component and overall scores for the CSFP: CW EFP, as well as 

HEI for the average American diet (for ages 2-59), and the average diet of SNAP participants (ages 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-17 

2-59). 109 The EFPO and EFPD compare favorably to the average American diet and the diet of 

average SNAP participants. The EFPO achieves a score of 65.1, while the EFPD scores 73.9 out of 

100. These scores are more than 10 points above those achieved by Americans on average (57.5 out 

of 100) and by SNAP participants (51.9 out of 100). 

Table 3-10. HEI-2005 scores for the CSFP: Children and Non-elderly Women USDA Foods, the 

average American diet, and the average diet of SNAP participants 

Maximum 

component score 

EFP 

US Population scores 

(ages 2-59, 1999-2004) 

Offered Delivered 

All 

persons 

SNAP 

participants 

1 Total fruit 5 5.0 5.0 3.2 3.0 

2 Whole fruit 5 2.1 2.1 3.4 2.6 

3 Total vegetables 5 2.7 1.8 3.0 2.8 

4 Dark green & orange veg 

& legumes 5 1.2 0.9 1.2 1.2 

5 Total grains 5 4.2 5.0 5.0 5.0 

6 Whole grains 5 2.9 1.7 1.0 0.7 

7 Milk 10 10.0 10.0 7.0 6.4 

8 Meat and beans 10 9.3 9.6 9.0 9.3 

9 Oils 10 3.0 4.2 6.2 4.9 

10 Saturated fat 10 0.0 7.5 4.0 3.8 

11 Sodium 10 7.3 6.1 6.0 6.0 

12 Calories from SoFAAS 20 17.5 20.0 7.2 6.2 

Total HEI-2005 score 100 65.1 73.9 56.7 52.3 

NOTE: SoFAAS = Calories from solid fat, alcohol, and added sugar. 

Figure 3-3 shows a comparison of the total HEI-2005 score for the CSFP: CW food packages, as 

well as the HEI-2005 score for the average American diet and the average diet of SNAP participants 

ages 2-59. 

 

109Cole, Nancy and Fox, Mary Kay. Diet Quality of Americans by Food Stamp Participation Status: Data from the National Health and Nutrition Examination 

Survey, 1999-2004. U.S. Department of Agriculture, Food and Nutrition Service, July 2008, page C-34. 

http://www.fns.usda.gov/ora/menu/Published/snap/FILES/Participation/NHANES-FSP.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-18 

Figure 3-3. HEI-2005 overall scores for the average American diet,* the average SNAP 

participants,* and the CSFP: Children and Non-elderly Women USDA Foods 

*Average HEI-2005 for participants ages 2-59 years. 

 Discussion 

The CSFP: CW group includes pregnant and postpartum women as well as children 1-6 years of age. 

Deliveries of USDA Foods in CSFP are tracked separately for elderly participants versus all other 

participants in CSFP. As the nutrient needs of these groups vary substantially, subgroups were 

created to provide the opportunity for more meaningful comparisons of the nutrients and food 

groups provided by the USDA Foods and the dietary recommendations for the population served. 

Within the non-elderly population served by CSFP, foods provided to infants were different enough 

from those offered to children over the age of 1 and the non-elderly women participants to allow 

creation of an infant subgroup for this nutrient and food group analysis. This allowed analysis for 3 

population subgroups within CSFP: infants; children and non-elderly women; and elderly 

participants. While the nutrient and food group recommendations for children differ from those for 

pregnant or postpartum women and given that deliveries were not tracked separately for these 

participants, the weighted average dietary standards for this group include very disparate values. 

US Population Scores
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-19 

As discussed in the CSFP: Infant section, the goal of the CSFP products is to serve as a nutrition 

supplement to the diets of participants. However, there are no guidelines on the magnitude (amount 

or percentage) of supplementation the program is expected to provide. 

Findings of this evaluation indicate that the “as offered” CSFP: CW food packages provided slightly 

less than 50 percent of the recommended amount of energy for the reference participant and a 

significant amount of carbohydrates and protein. Similarly, both food packages provided significant 

amounts of all nutrients of concern in this population, which include protein, calcium, iron, and 

vitamins A and C110. The food packages contribute at least one quarter of the weighted average daily 

recommended amounts for all the nutrients of concern in this population, and amounts exceeding 

100 percent of the weighted average RDA for two vitamins. 

The food packages provided between one fourth and three fourths of the weighted average 2010 

USDA Food Pattern recommendations for most food groups. The “as offered” CSFP food package 

exceeded the weighted average maximum SoFAS as a percent of calories, though the “as delivered” 

food package does not. However, the analysis of food groups provided per 2,000 calories reveals 

that both the “as offered” and “as delivered” packages provided significant contributions toward the 

recommended amount of food groups per 2,000 kcal, with the amount for the fruit and dairy food 

groups exceeding 100 percent of the recommended amount per 2,000 kcal. Appendix F provides the 

nutrient content of USDA Foods provided per participant per month, and shows that calories 

provided for fruit juice far exceed those from fruits in both the “as offered” and “as delivered” 

packages. Within the dairy group, the “as delivered” food package provided far more dry milk than 

the “as offered” food package, but far less evaporated milk; the amount of cheese was about the 

same in the “as offered” and “as delivered” food packages. The “as offered” food package offers 84 

percent of the recommended amount of grains per 2,000 calories, with more than half the 

recommended amount of whole grains; the “as delivered” package offers the recommended amount 

of grains per 2,000 calories, but only one third of the recommended amount of whole grains, which 

is reflected by the calories from whole grain products in the “as delivered” food package when 

compared to those in the “as offered” food package. The amount of oats in the “as delivered” food 

package was less than half the amount in the “as offered” food package. Both food packages 

contribute just about half of the recommended amount of protein foods per 2,000 calories; although 

the “as offered” package exceeded the recommended SoFAS per 2,000 calories, the “as delivered” 

package does not, likely due to the drop in fat content of the food package. The amount of SoFAS 

 

110National CSFP Association. Commodity Supplemental Food Program. Fact Sheet. http://www.csfpcentral.org/NCSFPA%202011%20BROCHURE.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-20 

provided by the CSFP “as offered” package is a concern, as one of the goals for this population is to 

limit added sugar and solid fats. 

3.1.3 Elderly 

The third participant group analyzed for CSFP is comprised of the elderly participants in the 

program—participants age 60 and over. The variety of foods “as offered” is provided by the CSFP 

Distribution Guide included in Appendix D; the amount of food offered per participant in 2009 

amounted to 400 g/participant/per day. In FY 2009, the CSFP delivered a total of 138.6 million lbs 

of USDA Foods to 443,292 elderly participants. This amount translates to 394 g/participant/day, 

essentially the same as the amount offered. Figure 3-4 illustrates the composition of the EFPO and 

EFPD. Food groups shown are the groups defined in the CSFP Maximum Monthly Distribution 

Rates (Appendix D-1). Most food groups contribute approximately the same percentage to the 

composition of the two food packages, with juices making up more than one third of each package, 

followed by milk and vegetables. 

Figure 3-4. Food group* composition by weight (pounds) of the CSFP: Elderly USDA Foods as a 

percentage of total weight of foods offered/delivered 

*Food groups are those in the CSFP distribution guide (see Appendix D). 

Table 3-11 provides a summary of the analysis of each food package compared to the weighted 

average dietary standards. The table lists the nutrients that met the indicated percent of each dietary 

standard. A detailed discussion of the comparison with each dietary standard is presented in Sections 

3.1.3.1 through 3.1.3.4. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-21 

Table 3-11. Summary of the nutrient content of CSFP: Elderly USDA Foods relative to weighted 

average recommended intakes 

Benchmark Offered Delivered 

Entitlement Entitlement 

Weighted 

average DRI Nutrients 

>100% Fe

76-100% Fe, P P, Riboflavin, Vit B12, Folate 

51-75% Carbohydrate, Na, Riboflavin, Vit B12,

Folate 

Carbohydrate, Na, Vit C, Thiamin, Niacin

26-50% Protein, Ca, Cu, Mg, Zn, Vit A, Vit C, 

Thiamin, Niacin, Vit B6 

Protein, Ca, Cu, Mg, Zn, Vit A, Vit B6

10-25% Kcal, Fiber, K, Vit D, Vit E Kcal, Fiber, K, Vit D, Vit E 

<10% 

Weighted 

average TFP Nutrients

>100% Fe

76-100% Fe, P P, Riboflavin, Vit B12, Folate 

51-75% Na, Riboflavin, Vit B12, Folate Na, Vit C, Thiamin, Niacin 

26-50% Ca, Cu, Mg, Zn, Vit A, Vit C, Thiamin,

Niacin, Vit B6 

Ca, Cu, Mg, Zn, Vit A, Vit B6 

10-25% Kcal, Fiber, K, Vit E Kcal, Fiber, K, Vit E 

<10% 

2010 USDA Food 

Pattern 

Food groups

>100% 

76-100% Nuts/seeds/soy products 

51-75% Legumes, Nuts/seeds/soy products Legumes

26-50% Fruits, Refined grains*, Dairy Fruits, Refined grains, Dairy 

10-25% Total vegetables, Red/orange vegetables, 

Total grains, Whole grains, Protein foods, 

Seafood, SoFAS 

Red/orange vegetables, Starchy 

vegetables, Total grains, Protein foods, 

Seafood, SoFAS 

<10% Dk green vegetables, Starchy vegetables, 

Meat/poultry/eggs, Oils 

Total vegetables, Dk green vegetables, 

Whole grains, Meat/poultry/eggs, Oils 

2010 USDA Food 

Pattern 

Food groups/2,000 kcal

>100% Fruits, Red/orange vegetables, Legumes,

Total grains, Refined grains, 

Nuts/seeds/soy products, Dairy 

Fruits, Legumes, Total grains, Refined 

grains, Nuts/seeds/soy products, Dairy 

76-100% Whole grains, SoFAS SoFAS

51-75% Total vegetables, Protein foods, Seafood, Protein foods, Seafood, 

26-50% Dk green vegetables, Starchy vegetables, 

Oils 

Total vegetables, Red/orange vegetables, 

Starchy vegetables, Whole grains, Oils 

10-25% Meat/poultry/eggs Dk green vegetables, Meat/poultry/eggs

<10% 

* DGA recommends replacing refined grains with whole grains; when refined grains are selected, they should be enriched.111

 

111U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, 

DC: U.S. Government Printing Office, December 2010; p. 36 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-22 

3.1.3.1 Comparison of the CSFP: Elderly USDA Foods to the DRIs 

Tables 3-12 and 3-13 present the comparison of the nutrient content of the entitlement EFPOs and 

EFPDs with the weighted average DRIs for the reference participant. Table 3-12 compares the 

nutrient content of the EFPs with the weighted average RDAs, AIs, and AMDRs, while Table 3-13 

presents the comparison of the nutrient content of the EFPs with the weighted average ULs. 

Energy. Both food packages provided similar amounts of energy, with the EFPO contributing 

21 percent of the weighted average DGA amount of calories for the reference participant, and the 

EFPD contributing 23 percent. 

Macronutrients. Both food packages met the weighted average recommended AMDR for protein, 

carbohydrates, and total fat. Both food packages provided similar amounts of three macronutrients, 

with slightly less than one half the weighted average RDA for protein, more than half the weighted 

average RDA for carbohydrates, and approximately one quarter the weighted average AI for fiber. 

There is no DRI for fat for this population. 

Minerals. The EFPO contributed 93 percent of the weighted average RDA for phosphorus and 89 

percent of the weighted average RDA for iron. It also provided more than one quarter of the 

weighted average RDA for four minerals: calcium (42%), copper (41%), zinc (36%), and magnesium 

(28%); it also provided 22 percent of the weighted average AI for potassium while not exceeding the 

weighted average AI for sodium. The EFPD contributed very similar amounts of all minerals, 

though the amount of iron provided is more than 100 percent of the weighted average RDA. 

Vitamins. The EFPO provided more than half the weighted average recommended amount of 

three vitamins: vitamin B12 (70%), riboflavin (63%), and folate (51%), and more than 30 percent of 

the RDA for five vitamins: thiamin (47%), vitamin C (45%), vitamin A (35%), niacin (39%), and 

vitamin B6 (34%). The EFPO provided more than 10 percent of the weighted average RDA for the 

remaining two vitamins: vitamin D (16%) and vitamin E (13%). The EFPD provided similar or 

greater amounts of each vitamin, with more than three quarters of the weighted average RDA for 

three vitamins: vitamin B12 (100%), riboflavin (85%) and folate (81%); more than half the weighted 

average RDA for three vitamins: vitamin C (55%), thiamin (68%), and niacin (85%); and nearly half 

the weighted average RDA for two more vitamins: vitamin A (40%) and vitamin B6 (49%). The 

EFPD provided 16 percent of the weighted average RDA for vitamin D and 14 percent of the 

weighted average RDA for vitamin E. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-23 

Table 3-12. Nutrient content of CSFP: Elderly Entitlement USDA Foods compared to weighted 

average recommended nutrient needs of reference participant 

Nutrient/Macronutrient 

Weighted average 

kcal assignment 

and DRI 

recommendations 

Offered Delivered 

Amount % Met Amount % Met 

Calories1 2400.0 513.0 21% 545.3 23% 

Protein, g 56.0 25.2 45% 25.0 45% 

Protein, % kcal 10-35 20% within AMDR 18% within AMDR 

Carbohydrate, g 130.0 75.1 58% 83.2 64% 

Carbohydrate, % kcal 45-65 59% within AMDR 61% within AMDR 

Total fat, g ND 13.5 N/A 13.6 N/A 

Total fat, % kcal 20-35 24% within AMDR 22% within AMDR 

Saturated fat, g as low as possible 5.7 N/A 5.7 N/A 

Saturated fat, % kcal ND 10% N/A 9% N/A 

Linoleic acid, g 14.0 1.9 13% 1.9 14% 

Linoleic acid, % kcal 5-10 3% below AMDR 3% below AMDR 

α-Linolenic acid, g 1.6 0.2 10% 0.2 9% 

α-Linolenic acid, % kcal 0.6-1.2 0% below AMDR 0% below AMDR 

Cholesterol, mg as low as possible 34.0 N/A 32.7 N/A 

Total dietary fiber, g 30.0 6.8 23% 6.1 20% 

Minerals

Calcium, mg 1200.0 498.4 42% 456.3 38% 

Copper, mg 0.9 0.4 41% 0.3 38% 

Iron, mg 8.0 7.1 89% 9.1 113% 

Magnesium, mg 420.0 118.2 28% 110.7 26% 

Phosphorus, mg 700.0 651.4 93% 622.5 89% 

Potassium, mg 4700.0 1032.8 22% 940.5 20% 

Sodium, mg2 ≤1300.0 782.7 meets standard 790.6 meets standard

Zinc, mg 11.0 4.0 36% 4.4 40% 

Vitamins

Vitamin A, μg (RAE) 900.0 316.3 35% 359.3 40% 

Vitamin C, mg 90.0 40.2 45% 49.5 55% 

Vitamin D, μg 20.0 3.2 16% 3.2 16% 

Vitamin E, mg 15.0 1.9 13% 2.1 14% 

Thiamin, mg 1.2 0.6 47% 0.8 68% 

Riboflavin, mg 1.3 0.8 63% 1.1 85% 

Niacin, mg 16.0 6.3 39% 8.9 56% 

Vitamin B6, mg 1.7 0.6 34% 0.8 49% 

Vitamin B12, μg 2.4 1.7 70% 2.4 100% 

Folate, μg (DFE) 400.0 203.8 51% 323.6 81% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

1 Calorie recommendation from Dietary Guidelines for Americans, 2010. 

2 The Dietary Guidelines for Americans, 2010, note that Americans consume too much sodium; therefore, the AI is not the level of 

concern for most participants, but rather the UL. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-24 

Table 3-13. Nutrient content of CSFP: Elderly Entitlement USDA Foods compared to weighted 

average ULs for the reference participant 

Nutrient/Macronutrient Weighted average UL 

Offered Delivered 

Amount Amount 

Minerals

Calcium, mg 2500 498.4 456.3 

Copper, mg 10.0 0.4 0.3 

Iron, mg 45.0 7.1 9.1 

Phosphorus, mg 4000.0 651.4 622.5 

Potassium, mg ND 1032.8 940.5 

Sodium, mg 2300.0 782.7 790.6 

Zinc, mg 40.0 4.0 4.4 

Vitamins

Vitamin A, μg (RAE) 3000.0 316.3 359.3 

Vitamin C, mg 2000.0 40.2 49.5 

Vitamin D, μg 100.0 3.2 3.2 

Vitamin E (added), mg1 1000.0 0.2 0.5 

Thiamin, mg ND 0.6 0.8 

Riboflavin, mg ND 0.8 1.1 

Niacin, mg1 35.0 6.3 8.9 

Vitamin B6, mg 100.0 0.6 0.8 

Vitamin B12, μg ND 1.7 2.4 

Folate, μg (folic acid)1 1000.0 69.9 147.5 

1 ULs for vitamin E, niacin, and folate apply only to synthetic forms obtained from supplements and/or fortified foods. Values for vitamin 

E and folate shown here are only the amounts added to foods; values for niacin have not been adjusted. 

Tolerable Upper Intake Levels. Note that nutrient levels for vitamin E and folate shown in 

Table 3-13 differ from the amounts shown in Table 3-12, as the ULs for these nutrients (as well as 

for niacin) apply only to synthetic forms of the vitamins, such as would be found in supplements or 

added to foods during fortification. The amount of added vitamin E and folic acid in foods is 

provided by FNDDS, therefore, these are the amounts compared to the UL. A UL for magnesium 

has been established, but as it applies only to intake from pharmacological agents, it is not included 

in Table 3-13. Although the amount of iron provided by EFPD exceeded the weighted average 

RDA, it did not meet or exceed the weighted average UL. Neither the EFPO nor the EFPD 

provided more than 100 percent of the weighted average RDA for any other minerals or vitamins, 

and also did not meet or exceed the weighted average ULs. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-25 

3.1.3.2 Comparison of the CSFP: Elderly USDA Foods to the TFP Dietary Standards 

Table 3-14 presents the nutrient content of the EFP compared to the weighted average TFP 

standard for the reference participant. As the TFP dietary standard differs little from the DRI, 

results for most nutrients duplicate those seen in the previous comparison. The recommended 

amount of calories for the reference participant in the CSFP: Elderly group is slightly higher than 

that used in the DRI comparison (taken from the Dietary Guidelines for Americans, 2010), but this does 

not significantly change the percentage of the standard met by either the EFPO or EFPD. 

There are three nutrients for which the TFP standard differs from the DRI: sodium, potassium, and 

vitamin E. For sodium, the TFP maximum is equal to either the median consumption or the UL for 

sodium, whichever is lower. Since the EFPO and EFPD did not exceed the AI for sodium, the 

sodium values also do not exceed the TFP standard. The TFP standard for potassium is presented 

as a range of values, with the lower limit of the range slightly lower than the AI. The EFPO 

provided 25 percent of the weighted average lower limit of the range, while the EFPD provided 23 

percent of the weighted average lower TFP standard. As with potassium, the TFP standard for 

vitamin E is a range, and the lower limit of the range is slightly lower than the RDA. The EFPO 

provided 18 percent of the weighted average lower TFP recommended amount, while the EFPD 

contributed 20 percent of the weighted average lower TFP recommended amount for vitamin E. 

3.1.3.3 Food Group Assessment of the CSFP: Elderly USDA Foods 

Tables 3-15 and 3-16 compare the CSFP: Elderly food packages to the USDA Food Pattern from 

the DGA, 2010. Table 3-15 shows a direct comparison of the food group content of the CSFP: 

Elderly packages to the weighted average per-person 2010 USDA Food Pattern amounts for the 

reference participant. Table 3-16 shows the comparison of the nutrient content of the EFPs 

standardized to 2,000 calories and compared to the recommended amount from the 2010 USDA 

Food Pattern at the 2,000 kcal level. Standardizing the content of the food packages to 2,000 kcal 

acknowledges the calorie differences between the DGA calorie recommendations and those 

provided by the EFPO and EFPD. Standardizing to 2,000 kcal allows a “food group density” 

evaluation, which is another way to assess the food packages. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-26 

Table 3-14. Nutrient content of CSFP: Elderly Entitlement USDA Foods compared to weighted 

average TFP standard for reference participant 

Nutrient/Macronutrient 

Weighted 

average TFP 

standard 

Offered Delivered 

Amount % Met Amount % Met 

Calories 2600.0 513.0 20% 545.3 23% 

Protein, g N/A 25.2 N/A 25.0 N/A 

Protein, % kcal 10-35 20% within AMDR 18% within AMDR 

Carbohydrate, g N/A 75.1 N/A 83.2 N/A 

Carbohydrate, % kcal 45-65 59% within AMDR 61% within AMDR 

Total fat, g N/A 13.5 N/A 13.6 N/A 

Total fat, % kcal 20-35 24% within AMDR 22% within AMDR 

Saturated fat, g N/A 5.7 N/A 5.7 N/A 

Saturated fat, % kcal <10 10% exceeds standard 9% meets standard 

Linoleic acid, g 14.0 1.9 13% 1.9 14% 

Linoleic acid, % kcal 5-10 3% below AMDR 3% below AMDR 

α-Linolenic acid, g 1.6 0.2 10% 0.2 9% 

α-Linolenic acid, % kcal 0.6-1.2 0% below AMDR 0% below AMDR 

Cholesterol, mg ≤ 300 34.0 meets standard 32.7 N/A 

Total dietary fiber, g 30.0 6.8 23% 6.1 20% 

Minerals

Calcium, mg 1200.0 498.4 42% 456.3 38% 

Copper, mg 0.9 0.4 41% 0.3 38% 

Iron, mg 8.0 7.1 89% 9.1 113% 

Magnesium, mg 420.0 118.2 28% 110.7 26% 

Phosphorus, mg 700.0 651.4 93% 622.5 89% 

Potassium, mg* 4136-4606 1032.8 25% 940.5 23% 

Sodium, mg ≤ 2300.0 782.7 meets standard 790.6 meets standard 

Zinc, mg 11.0 4.0 36% 4.4 40% 

Vitamins

Vitamin A, μg (RAE) 900.0 316.3 35% 359.3 40% 

Vitamin C, mg 90.0 40.2 45% 49.5 55% 

Vitamin D, μg N/A 3.2 N/A 3.2 N/A 

Vitamin E, mg* 10.5-12.5 1.9 18% 2.1 20% 

Thiamin, mg 1.2 0.6 47% 0.8 68% 

Riboflavin, mg 1.3 0.8 63% 1.1 85% 

Niacin, mg 16.0 6.3 39% 8.9 56% 

Vitamin B6, mg 1.7 0.6 34% 0.8 49% 

Vitamin B12, μg 2.4 1.7 70% 2.4 100% 

Folate, μg (DFE) 400.0 203.8 51% 323.6 81% 

NOTE: Amounts are displayed rounded to the nearest tenth; percent Met is calculated on the amounts prior to rounding. 

* Value for percent Met is the percent of the lower value in the acceptable range for the standard. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-27 

Table 3-15. Food group and subgroup content of CSFP: Elderly Entitlement USDA Foods 

compared to weighted average 2010 USDA Food Pattern amount for reference 

participant 

Food Group 

Weighted 

average USDA 

Food Pattern 

amounts 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 0.5 26% 0.6 30% 

Vegetables (cup equiv) 3.0 0.4 12% 0.2 8% 

Dark green 0.3 <0.1 8% <0.1 4% 

Red and orange 0.9 0.2 25% 0.1 11% 

Legumes 0.3 0.2 71% 0.2 53% 

Starchy 0.9 0.1 9% 0.1 10% 

Other 0.7 <0.1 5% <0.1 6% 

Total grains (oz equiv) 8.0 1.9 23% 1.9 24% 

Whole 4.0 0.6 16% 0.3 8% 

Refined 4.0 1.2 30% 1.6 39% 

Protein foods (oz equiv) 6.5 0.9 14% 1.0 15% 

Seafood 1.4 0.2 14% 0.2 11% 

Meat, poultry, eggs 4.4 0.2 4% 0.2 5% 

Nuts, seeds, soy products 0.7 0.5 71% 0.6 79% 

Dairy (cup equiv) 3.0 1.3 43% 1.2 41% 

Oils (grams) 31.0 2.6 9% 2.9 9% 

Maximum SoFAS ( kcal) 330.0 62.9 19% 60.8 18% 

Maximum SoFAS (% kcal) 14% 12% meets guideline 11% meets guideline

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-28 

Table 3-16. Food group and subgroup content of CSFP: Elderly Entitlement USDA Foods on a per 

2,000 calorie basis compared to 2010 USDA Food Pattern recommendations per 

2,000 calories 

Food Group 

USDA Food 

Pattern 

amounts per 

2,000 kcal 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 2.0 102% 2.2 111% 

Vegetables (cup equiv) 2.5 1.4 55% 0.9 34% 

Dark green 0.2 0.1 42% <0.1 20% 

Red and orange 0.8 0.9 108% 0.3 43% 

Legumes 0.2 0.8 367% 0.6 261% 

Starchy 0.7 0.3 41% 0.3 42% 

Other 0.6 0.1 24% 0.2 30% 

Total grains (oz equiv) 6.0 7.2 120% 7.0 117% 

Whole 3.0 2.5 82% 1.2 41% 

Refined 3.0 4.8 158% 5.8 193% 

Protein foods (oz equiv) 5.5 3.5 64% 3.5 63% 

Seafood 1.1 0.8 71% 0.6 51% 

Meat, poultry, eggs 3.7 0.8 20% 0.8 22% 

Nuts, seeds, soy products 0.6 2.0 345% 2.1 363% 

Dairy (cup equiv) 3.0 5.0 168% 4.6 152% 

Oils (grams) 27.0 10.3 38% 10.7 40% 

Maximum SoFAS ( kcal) 258.0 245.3 95% 223.0 86% 

Maximum SoFAS (% kcal) 13% 13% meets guideline 11% meets guideline

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

Food Group Comparison. Table 3-15 compares the food group amounts provided by the EFPO 

and EFPD to the weighted average 2010 USDA Food Pattern amounts for the reference participant. 

The EFPO and EFPD provided very similar amounts of the food groups. The EFPO provided 43 

percent of the weighted average recommendation for dairy, 26 percent of the weighted average 

recommendation for fruits, 23 percent of the weighted average recommendation for total grains 

(with 16 percent weighted average recommendation for whole grains), 14 percent of the weighted 

average recommendation for protein foods, 12 percent of the weighted average recommendation for 

vegetables, and 9 percent of the weighted average recommendation for oils. The EFPO provided 19 

percent of the weighted average recommended maximum calories from SoFAS, and met the 

weighted average guidelines for the amount of SoFAS as a percent of calories. The EFPD 

contributed very similar amounts of all food groups with the exception of whole grains, providing 

eight percent of the weighted average recommendation. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-29 

Density Comparison. Table 3-16 presents the comparison of the food group content standardized 

to 2,000 kcal with the 2010 USDA Food Pattern amounts at the 2,000 kcal level. Results are 

summarized below: 

 Fruits. Both the EFPO and the EFPD provided the recommended amount of fruits 

per 2,000 kcal. 

 Vegetables. The EFPO provided slightly more than half the recommended amount of 

vegetables per 2,000 kcal, including more than three times the recommended amount of 

legumes, the recommended amount of red and orange vegetables, and approximately 

half the recommended amount of both dark-green vegetables and starchy vegetables. 

The EFPD provided 34 percent of the recommended amount of vegetables, including 

two and one-half times the recommended amount of legumes, and between 20 and 

45 percent of the recommended amount of red and orange vegetables, dark-green 

vegetables, and starchy vegetables. 

 Grains. The EFPO contributed more than 100 percent of the recommended amount of 

total grains per 2,000 kcal, and provided more than three quarters the recommended 

amount of whole grains, as well as one and one-half the recommended amount of 

refined grains. The EFPD also provided more than 100 percent of the recommended 

amount of total grains per 2,000 kcal, including 41 percent of the recommended amount 

of whole grains and almost twice the recommended amount of refined grains. 

 Protein Foods. The EFPO provided more than half the recommended amount of 

protein foods per 2,000 kcal (64%), including more than three times the recommended 

amount of the nuts, seeds, and soy products subgroup and 71 percent of the 

recommended amount of the seafood subgroup; it also provided 20 percent of the 

recommended amount of meat, poultry, and eggs. The EFPD provided very similar 

amounts of protein foods: 63 percent of the recommended amount of total protein 

foods per 2,000 kcal, 363 percent of the recommended amount of the nuts, seeds, and 

soy products subgroup; 51 percent of the recommended amount of seafood and 22 

percent the recommended amount of meat, poultry, and eggs. 

 Dairy. Both the EFPO and EFPD provided more than one and one-half times the 

recommended amount of the dairy group per 2,000 kcal. 

 Oils. Both the EFPO and EFPD provided similar amounts of the recommended 

amount of oils per 2,000 kcal (between 38-40%). 

 SoFAS. The EFPO provided almost the maximum calories from SoFAS per 2,000 kcal 

(95%), but does not exceed the guideline as a percent of calories provided. The EFPD 

contributed 86 percent of the maximum calories from SoFAS per 2,000 kcal, and also 

met the guideline for percent of calories provided from SoFAS. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-30 

Food Sources of Calories. An examination of calories “as offered” and “as delivered” by food 

product is indicative of preferences; while CSFP has distribution guides, administering agencies and 

participants can select specific products within broad food groups (like cereal or canned vegetables). 

As described in section 2.4.3, the “as offered” food package was developed by assuming equal 

representation of all products within a food category. In reality, participants can substitute one 

product for another, and so a comparison of the calories by food product in the “as offered” 

package with the “as delivered” package provides a glimpse into the popularity of the food products. 

Appendix F presents the nutrients for each food offered or delivered to a reference participant on a 

monthly basis for CSFP. As with the children and non-elderly women participants in CSFP, there 

was a preference among elderly participants for RTE cereals over cooked cereals, and rice and pasta 

rather than grits. Fruit juices were preferred over tomato juice, though no strong preference was 

seen for dry milk over evaporated milk. 

3.1.3.4 HEI-2005 Score for the CSFP: Elderly USDA Foods 

Table 3-17 shows the HEI-2005 component and overall scores for the EFP, the average American 

diet, and the average diet of SNAP participants. Both EFPO and the EFPD compare favorably to 

the average American diet and the diet of average SNAP participants over 60 years of age.112 The 

average CSFP: Elderly food package “as offered” achieves a score of 81.5 for EFP; the “as 

delivered” package scores 76.6 out of 100. These scores are 10-15 points above those achieved by 

Americans on average (68.4 out of 100) and by SNAP participants (62.7 out of 100). 

 

112Cole, Nancy and Fox, Mary Kay. Diet Quality of Americans by Food Stamp Participation Status: Data from the National Health and Nutrition Examination 

Survey, 1999-2004. U.S. Department of Agriculture, Food and Nutrition Service, July 2008, page C-37. 

http://www.fns.usda.gov/ora/menu/Published/snap/FILES/Participation/NHANES-FSP.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-31 

Table 3-17. HEI-2005 scores for the CSFP: Elderly Entitlement USDA Foods, the average 

American diet (ages 60+ years), and the average diet of SNAP participants (ages 

60+ years) 

Maximum 

component 

score 

EFP 

Population scores 

(ages 60+ years, 1999-2004) 

Offered Delivered 

All 

persons 

SNAP 

participants 

1 Total fruit 5 5.0 5.0 4.6 4.1 

2 Whole fruit 5 2.7 2.3 5.0 4.9 

3 Total vegetables 5 4.1 2.4 4.3 3.6 

4 Dark green & orange veg 

& legumes 5 4.2 2.2 2.0 2.1 

5 Total grains 5 5.0 5.0 5.0 5.0 

6 Whole grains 5 4.1 2.0 1.6 1.3 

7 Milk 10 10.0 10.0 5.9 4.9 

8 Meat and beans 10 10.0 10.0 10.0 10.0 

9 Oils 10 4.3 4.5 6.7 3.8 

10 Saturated fat 10 7.9 8.4 3.1 3.0 

11 Sodium 10 4.2 4.9 6.9 7.5 

12 Calories from SoFAAS 20 20.0 20.0 10.8 9.8 

Total HEI-2005 score 100 81.5 76.6 68.4 62.7 

NOTE: SoFAAS = Calories from solid fat, alcohol, and added sugar. 

Figure 3-5 shows a comparison of the total HEI-2005 score for the CSFP: Elderly food packages, as 

well as the HEI-2005 score for the average American diet and the average diet of SNAP 

participants. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-32 

Figure 3-5. HEI-2005 overall scores for the average American diet (60+ years), the average 

SNAP participants (60+ years), and the CSFP: Elderly USDA Foods 

 Discussion 

The CSFP: Elderly group includes adults 60 years and older. As discussed in the CSFP: Infant and 

CSFP: Children and Non-elderly Women sections, the USDA Foods in the CSFP are intended to 

serve as a nutrition supplement to the diet of participants. However, there are no guidelines on the 

magnitude (amount or percentage) of supplementation the program is expected to provide. 

Findings from this evaluation indicate that both “as offered” and “as delivered” CSFP: Elderly food 

packages contribute about 20 percent of the amount of energy recommended by the DGA 2010, 

provided approximately half the weighted average RDA for protein and carbohydrates, and also met 

the AMDR for protein, carbohydrate, and fat. Similarly, the food packages provided between 20 and 

42 percent of the weighted average DRI for the minerals of concern in this population (calcium, 

magnesium, and potassium), and between 13 and 100 percent of the weighted average RDA for the 

vitamins of concern (vitamins A, C, E, and B12). 

The food packages provided between 8 and 43 percent of the weighted average 2010 USDA Food 

Pattern recommendations for most food groups, including 8 to 16 percent of the weighted average 

recommended amount of whole grains. The analysis of food groups provided on the basis of 2,000 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-33 

calories shows that the CSFP: Elderly food packages provided the recommended amount of fruit, 

grains, and dairy products per 2,000 calories. The “as offered” package provided more than three 

fourths of the recommended amount of whole grain per 2,000 calories, while the “as delivered” 

package provided slightly less than half the recommended amount. Tables in Appendix F provide 

nutrient content of the USDA Foods in the “as offered” and “as delivered” food packages. An 

examination of the calories provided for whole grain products reveals that less than half the amount 

of oats offered to participants were delivered. Both packages provided just over 60 percent of the 

recommended amount of protein foods per 2,000 calories, approximately one third of the 

recommended amount of oils, and met the recommendations for SoFAS per 2,000 calories. 

3.2 Food Distribution Program on Indian Reservations (FDPIR) 

In FY 2009, the FDPIR entitlement USDA Food package provided a total of 77.6 million lbs to 

95,369 participants, translating to about 814 lbs/participant/year or 2.2 lbs per day. When bonus 

USDA Foods are included in the delivery package, the package provided a total of 77.8 million lbs, 

still 2.2 lbs/participant/day. The variety of foods offered is provided by the FDPIR Distribution 

Guides provided in Appendix D; the amount of food offered per month translates to 

2.6 lb/participant/day, which is quite comparable to the amount actually delivered in FY 2009. The 

contribution of various food groups (which are defined in the Distribution Guides) to the FDPIR 

“as offered” and “as delivered” food packages do not differ significantly, as shown in Figure 3-6. 

Food groups are well distributed in the food packages, with starches representing just over 20 

percent of the package, and five other groups representing between 10 and 17 percent (vegetables, 

meat, fruit, juice and milk). 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-34 

Figure 3-6. Food group* composition by weight (pounds) of the FDPIR USDA Foods as a 

percentage of total weight of foods offered/delivered 

*Food groups are those in the FDPIR Distribution Guides (see Appendix D). 

Table 3-18 provides a summary of the analysis of each food package compared to the dietary 

standards. The table lists the nutrients that met the indicated percent of each dietary standard. A 

detailed discussion of the comparison with each dietary standard is presented in Sections 3.2.1 

through 3.2.4. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-35 

Table 3-18. Summary of the nutrient content of FDPIR USDA Foods relative to weighted average 

recommended intakes 

Benchmark Offered Delivered 

Entitlement Entitlement + Bonus Entitlement Entitlement + Bonus 

DRI Nutrients 

>100% Protein, 

Carbohydrate, Cu, Fe, 

Mg, P, Na, Zn, Vit C, 

Thiamin, Riboflavin, 

Niacin, Vit B6, Vit 

B12, Folate 

Protein,

Carbohydrate, Cu Fe, 

P, Na, Zn Vit C, 

Thiamin, Riboflavin, 

Niacin, Vit B6, Vit 

B12, Folate 

Protein,

Carbohydrate, Cu, Fe, 

P, Na, Zn, Vit C, 

Thiamin, Riboflavin, 

Niacin, Vit B6, Vit 

B12, Folate 

Protein, 

Carbohydrate, Cu, Fe, 

P, Na, Zn Vit C, 

Thiamin, Riboflavin, 

Niacin, Vit B6, Vit 

B12, Folate 

76-100% Kcal, Fiber, Vit A Kcal, Mg Kcal, Mg Kcal, Mg 

51-75% Ca, K, Vit E Fiber, Ca, K, Vit A, Vit 

E 

Fiber, Ca, Vit A, Vit D Fiber, Ca, Vit A, Vit E

26-50% Vit D Vit D K K 

10-25% Vit D Vit D 

<10% 

TFP Nutrients 

>100% Cu, Fe, Mg, P, Na, Zn, 

Vit C, Thiamin, 

Riboflavin, Niacin, Vit 

B6, Vit B12, Folate 

Cu, Fe, Mg, P, Na, Zn,

Vit C, Thiamin, 

Riboflavin, Niacin, Vit 

B6, Vit B12, Folate 

Cu, Fe, P, Na, Zn,

Vit C, Thiamin, 

Riboflavin, Niacin, Vit 

B6, Vit B12, Folate 

Cu, Fe, P, Na, Zn,

Vit C, Thiamin, 

Riboflavin, Niacin, Vit 

B6, Vit B12, Folate 

76-100% Kcal, Fiber, Vit A Kcal, Fiber, Vit A, Vit 

E 

Kcal, Mg Kcal, Mg 

51-75% Ca, K, Vit E Ca, K Fiber, Ca, Vit A, K Vit 

E 

Fiber, Ca, K, Vit A, Vit 

E 

26-50% 

10-25% 

<10% 

2010 USDA 

Food Pattern Food groups 

>100% Legumes, Total 

grains,* Whole 

grains, Refined 

grains, 

Nuts/seed/soy 

products 

Legumes, Total 

grains, Whole grains, 

Refined grains, 

Nuts/seed/soy 

products 

Legumes, Total 

grains, Refined 

grains, 

Nuts/seed/soy 

products 

Legumes, Total 

grains, Refined 

grains, 

Nuts/seed/soy 

products 

76-100% Starchy vegetables, 

Oils, SoFAS 

Starchy vegetables, 

Oils, SoFAS 

Starchy vegetables, 

Meat/poultry/eggs, 

SoFAS 

Starchy vegetables, 

Meat/poultry/eggs, 

Oils 

51-75% Fruits, Red/orange 

vegetables, Protein 

foods, 

Meat/poultry/eggs, 

Dairy, 

Fruits, Red/orange 

vegetables, Protein 

foods, 

Meat/poultry/eggs, 

Dairy 

Fruits, Protein foods, 

Oils 

Fruits, Protein foods,

SoFAS 

26-50% Total vegetables Total vegetables, Total vegetables, 

Red/orange 

vegetables, Whole 

grains, Dairy 

Total vegetables, 

Red/orange 

vegetables, Whole 

grains, Dairy 

10-25% – Seafood Seafood 

<10% Dk green vegetables, 

Seafood 

Dk green vegetables,

Seafood 

Dk green vegetables, Dk green vegetables
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-36 

Table 3-18. Summary of the nutrient content of FDPIR USDA Foods relative to weighted average 

recommended intakes (continued) 

Benchmark 

Offered Delivered 

Entitlement Entitlement + 

Bonus 

Entitlement Entitlement + 

Bonus 

2010 USDA 

Food Pattern Food groups/2,000 kcal 

>100% Legumes, Total 

grains, Whole grains,

Refined grains, 

Nuts/seed/soy 

products 

Legumes, Total 

grains, Whole grains, 

Refined grains, 

Nuts/seed/soy 

products 

Legumes, Starchy 

vegetables, Total 

grains, Refined 

grains, 

Nuts/seed/soy 

products 

Legumes, Total 

grains, Refined 

grains, 

Nuts/seed/soy 

products 

76-100% Starchy vegetables, 

Oils, SoFAS 

Starchy vegetables, 

Oils 

Protein foods,

Meat/poultry/eggs, 

Oils, SoFAS 

Starchy vegetables, 

Protein foods, 

Meat/poultry/eggs, 

Oils, SoFAS 

2010 USDA 

Food Pattern Food groups/2,000 kcal 

51-75% Fruits, Total 

vegetables, 

Red/orange 

vegetables, Protein 

foods, 

Meat/poultry/eggs, 

Dairy 

Fruits, Total 

vegetables, 

Red/orange 

vegetables, Protein 

foods, 

Meat/poultry/eggs, 

SoFAS 

Fruits Fruits 

26-50% - Dairy Total vegetables,

Red/orange 

vegetables , Whole 

grains, Dairy 

Total vegetables,

Red/orange 

vegetables, Whole 

grains, Dairy 

10-25% – – Seafood Seafood 

<10% Dk green vegetables, 

Seafood 

Dk green vegetables, 

Seafood 

Dk green vegetables Dk green vegetables

* DGA recommends replacing refined grains with whole grains; when refined grains are selected, they should be enriched.113 

3.2.1 Comparison of the FDPIR USDA Foods to the DRIs 

Tables 3-19 through 3-21 present the comparison of the nutrient content of the FDPIR EFPO and 

EFPD, respectively, and E+BFPO and E+BFPD, respectively, with the weighted average DRIs for 

the reference participant. Tables 3-19 and 3-20 compare the nutrient content of the EFPs with the 

weighted average RDAs, AIs, and AMDRs, while Table 3-21 presents the comparison of the 

 

113U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, 

DC: U.S. Government Printing Office, December 2010; p. 36. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-37 

nutrient content of the EFPs with the weighted average ULs. As the contribution of bonus foods 

does not significantly change the nutrient content of the food packages, only the EFP results will be 

summarized, though tables for both EFP and E+BFP are provided. 

Energy. The EFPO met the weighted average recommended energy needs for the reference 

participant, providing 98 percent of the recommended amount of calories, while the EFPD 

provided 86 percent of the weighted average recommended energy. 

Macronutrients. The EFPO provided twice the weighted average recommended amount of protein 

and more than twice the weighted average recommended amount of carbohydrates, and satisfied the 

recommended AMDR for protein and carbohydrates. There is no DRI for total fat, but the EFPO 

satisfied the recommended AMDR for total fat. The EFPD provided more than one and one-half 

the weighted average recommended amount of protein and twice the weighted average 

recommended amount of carbohydrates. The EFPD satisfied the recommended AMDR for protein, 

carbohydrates, and total fat. The EFPO contributed almost the weighted average recommended AI 

for dietary fiber, while the EFPD contributed 66 percent of the weighted average AI for dietary 

fiber. 

Minerals. The EFPO provided twice the weighted average recommended amounts of copper, iron 

and phosphorus, more than 100 percent of the weighted average RDA for magnesium and zinc, 

contributed 73 percent of the weighted average RDA for calcium and 60 percent of the weighted 

average AI for potassium. The EFPO exceeded the weighted average AI for sodium for the 

reference participant. The EFPD also contributed more than 100 percent of the weighted average 

RDA for four minerals (copper, iron, phosphorus, and zinc) and significant amounts of magnesium 

(92% of the weighted average RDA), calcium (61% of the weighted average RDA), and potassium 

(49% of the weighted average AI). The EFPD also exceeded the weighted average recommended 

amount of sodium. 

Vitamins. The EFPO provided more than twice the weighted average recommended amount of 

thiamin, riboflavin, niacin, and folate, and also provided more than 100 percent of the weighted 

average RDA for vitamin C, vitamin B6, and vitamin B12, and significant amounts of vitamin A 

(88% of the weighted average RDA), vitamin E (65% of the weighted average RDA), and vitamin D 

(29% of the weighted average RDA). Similar to the EFPO, the EFPD contributed more than twice 

the weighted average RDA for thiamin, riboflavin, and folate; more than 100 percent of the 

weighted average RDA for vitamin C, niacin, vitamin B6, vitamin B12; and significant amounts of 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-38 

Table 3-19. Nutrient content of FDPIR Entitlement USDA Foods compared to weighted average 

recommended nutrient needs of reference participant 

Nutrient/Macronutrient 

Weighted average 

kcal assignment 

and DRI 

recommendations 

Offered Delivered 

Amount % Met Amount % Met 

Calories1 2150 2116.6 98% 1840.7 86% 

Protein, g 38.8 81.0 209% 71.2 184% 

Protein, % kcal 10-32.5 15% within AMDR 15% within AMDR 

Carbohydrate, g 130.0 314.0 242% 258.7 199% 

Carbohydrate, % kcal 45-65 59% within AMDR 56% within AMDR 

Total fat, g ND 63.2 N/A 59.4 N/A 

Total fat, % kcal 22.5-35 27% within AMDR 29% within AMDR 

Saturated fat, g ND 17.1 N/A 16.8 N/A 

Saturated fat, % kcal ND 7% N/A 8% N/A 

Linoleic acid, g 12.8 15.7 122% 14.0 109% 

Linoleic acid, % kcal 5-10 7% within AMDR 7% within AMDR 

α-Linolenic acid, g 1.2 1.7 143% 1.6 135% 

α-Linolenic acid, % kcal 0.6-1.2 1% within AMDR 1% within AMDR 

Cholesterol, mg as low as possible 211.6 N/A 188.4 N/A 

Total dietary fiber, g 29.8 28.7 96% 19.6 66% 

Minerals

Calcium, mg 1075.0 780.1 73% 652.7 61% 

Copper, mg 0.7 1.5 215% 1.2 171% 

Iron, mg 11.0 22.5 204% 19.3 175% 

Magnesium, mg 277.5 357.7 129% 256.4 92% 

Phosphorus, mg 787.5 1594.5 202% 1312.4 167% 

Potassium, mg 4425.0 2661.3 60% 2175.8 49% 

Sodium, mg2 ≤1425.0 1657.1 exceeds standard 1574.0 exceeds standard

Zinc, mg 8.0 12.4 155% 10.4 130% 

Vitamins

Vitamin A, μg (RAE) 650.0 571.9 88% 420.2 65% 

Vitamin C, mg 58.8 79.1 134% 69.7 119% 

Vitamin D, μg 15.0 4.4 29% 3.5 23% 

Vitamin E, mg 12.0 7.8 65% 6.7 56% 

Thiamin, mg 1.0 2.3 229% 2.0 196% 

Riboflavin, mg 1.0 2.2 220% 2.0 197% 

Niacin, mg 12.5 25.7 205% 22.1 177% 

Vitamin B6, mg 1.1 1.7 156% 1.4 128% 

Vitamin B12, μg 2.0 3.2 159% 3.0 148% 

Folate, μg (DFE) 325.0 789.5 243% 714.3 220% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

1 Calorie recommendation from Dietary Guidelines for Americans, 2010. 

2 The Dietary Guidelines for Americans, 2010, note that Americans consume too much sodium; therefore, the AI is not the level of 

concern for most participants, but rather the UL. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-39 

Table 3-20. Nutrient content of FDPIR Entitlement + Bonus USDA Foods compared to weighted 

average recommended nutrient needs of reference participant 

Nutrient/Macronutrient 

Weighted average 

kcal assignment 

and DRI 

recommendations 

Offered Delivered 

Amount % Met Amount % Met 

Calories1 2150 2119.5 99% 1843.5 86% 

Protein, g 38.8 81.4 210% 71.6 185% 

Protein, % kcal 10-32.5 15% within AMDR 16% within AMDR

Carbohydrate, g 130.0 314.0 242% 258.7 199% 

Carbohydrate, % kcal 45-65 59% within AMDR 56% within AMDR

Total fat, g ND 63.3 N/A 59.5 N/A 

Total fat, % kcal 22.5-35 27% within AMDR 29% within AMDR

Saturated fat, g ND 17.1 N/A 16.8 N/A 

Saturated fat, % kcal ND 7% N/A 8% N/A 

Linoleic acid, g 12.8 15.7 122% 14.0 109% 

Linoleic acid, % kcal 5-10 7% within AMDR 7% within AMDR

α-Linolenic acid, g 1.2 1.7 143% 1.6 135% 

α-Linolenic acid, % kcal 0.6-1.2 1% within AMDR 1% within AMDR

Cholesterol, mg as low as possible 212.7 N/A 189.5 N/A 

Total dietary fiber, g 29.8 28.7 96% 19.6 66% 

Minerals

Calcium, mg 1075.0 780.2 73% 652.9 61%

Copper, mg 0.7 1.5 216% 1.2 171%

Iron, mg 11.0 22.5 205% 19.3 175%

Magnesium, mg 277.5 358.1 129% 256.8 93%

Phosphorus, mg 787.5 1599.6 203% 1317.5 167%

Potassium, mg 4425.0 2667.7 60% 2182.3 49%

Sodium, mg2 ≤1425.0 1680.9 exceeds 

standard 1597.8 exceeds 

standard 

Zinc, mg 8.0 12.5 156% 10.4 130%

Vitamins

Vitamin A, μg (RAE) 650.0 572.0 88% 420.3 65%

Vitamin C, mg 58.8 79.1 134% 69.7 119%

Vitamin D, μg 15.0 4.4 29% 3.5 23%

Vitamin E, mg 12.0 7.8 65% 6.7 56%

Thiamin, mg 1.0 2.3 230% 2.0 197%

Riboflavin, mg 1.0 2.2 220% 2.0 197%

Niacin, mg 12.5 25.8 206% 22.2 178%

Vitamin B6, mg 1.1 1.7 157% 1.4 128%

Vitamin B12, μg 2.0 3.2 159% 3.0 149%

Folate, μg (DFE) 325.0 789.5 243% 714.3 220%

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

1 Calorie recommendation from Dietary Guidelines for Americans, 2010. 

2 The Dietary Guidelines for Americans, 2010, note that Americans consume too much sodium; therefore, the AI is not the level of 

concern for most participants, but rather the UL. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-40 

Table 3-21. Nutrient content of FDPIR food packages compared to weighted average ULs for 

reference participant 

Nutrient/Macronutrient 

Weighted 

average UL 

EFP E+BFP 

Offered Delivered Offered Delivered 

Minerals 

Calcium, mg 2625.0 780.1 652.7 780.2 652.9

Copper, mg 7.0 1.5 1.2 1.5 1.2

Iron, mg 42.5 22.5 19.3 22.5 19.3

Phosphorus, mg 3750.0 1594.5 1312.4 1599.6 1317.5

Potassium, mg ND 2661.3 2175.8 2667.7 2182.3

Sodium, mg 2175.0 1657.1 1574.0 1680.9 1597.8

Zinc, mg 28.8 12.4 10.4 12.5 10.4

Vitamins

Vitamin A, μg (RAE) 2150.0 571.9 420.2 572.0 420.3

Vitamin C, mg 1462.5 79.1 69.7 79.1 69.7

Vitamin D, μg 93.8 4.4 3.5 4.4 3.5

Vitamin E (added), mg1 725.0 0.3 0.3 0.3 0.3

Thiamin, mg ND 2.3 2.0 2.3 2.0

Riboflavin, mg ND 2.2 2.0 2.2 2.0

Niacin, mg1 26.3 25.7 22.1 25.8 22.2

Vitamin B6, mg 75.0 1.7 1.4 1.7 1.4

Vitamin B12, μg ND 3.2 3.0 3.2 3.0

Folate, μg (folic acid)1 750.0 329.9 308.9 329.9 308.9

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

1 ULs for vitamin E, niacin, and folate apply only to synthetic forms obtained from supplements and/or fortified foods. Values for vitamin 

E and folate shown here are only the amounts added to foods; values for niacin have not been adjusted. 

.vitamin A (65% of the weighted average RDA), vitamin E (56% of the weighted average RDA), and 

vitamin D (23% of the weighted average RDA) 

Tolerable Upper Intake Levels. Note that nutrient levels for vitamin E and folate shown in 

Table 3-21 differ from the amounts shown as provided in Tables 3-19 and 3-20 as the ULs for these 

nutrients (as well as for niacin) apply only to synthetic forms of the vitamins, such as would be 

found in supplements or added to foods during fortification. The amount of added vitamin E and 

folic acid in foods is provided by FNDDS, therefore these are the amounts compared to the 

weighted average UL. A UL for magnesium has been established, but as it applies only to intake 

from pharmacological agents, it is not included in Table 3-21. Although the EFPO and EFPD 

provided in excess of 100 percent of the weighted average DRI for several minerals and vitamins, 

neither the EFPO nor the EFPD provided nutrient amounts in excess of the weighted average UL 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-41 

for any mineral or vitamin. Of note, both food packages provided sodium in excess of the weighted 

average AI, but do not exceed the weighted average UL for sodium. 

3.2.2 Comparison of the FDPIR USDA Foods with the Thrifty Food Plan 

Dietary Standards 

Tables 3-22 and 3-23 present the comparison of the nutrient content of the EFPs and E+BFPs with 

the weighted average TFP dietary standards for the reference participant. As with the comparison to 

the DRI above, bonus foods did little to change results of the analysis; results are discussed for the 

EFP, though tables are included for both EFP and E+BFP. 

The TFP dietary standards are very similar to the DRI, so many of the results summarized for the 

comparison to the DRI apply to the comparison to the TFP as well. The TFP standards differ from 

the DRIs for three nutrients: sodium, potassium, and vitamin E. The TFP standard for sodium is set 

to the median consumption or the UL for sodium, whichever is higher. The EFPO and EFPD both 

provided less than the weighted average UL for sodium, and thus met the TFP standard. The TFP 

has a range of values for the potassium and vitamin E standards; the EFPO provided 74 percent of 

the weighted average lower limit of this range for potassium, and 80 percent of the weighted average 

lower value for vitamin E. The EFPD contributed 61 percent of the weighted average lower value 

for potassium, and 69 percent of the weighted average lower limit for vitamin E. 

3.2.3 Comparison of the FDPIR USDA Foods with the 2010 USDA Food 

Pattern 

Tables 3-24 through 3-27 compare the FDPIR food packages to the recommended amounts from 

the 2010 USDA Food Pattern. Tables 3-24 and 3-25 show a direct comparison of the food group 

content of the FDPIR packages to the weighted average per-person 2010 USDA Food Pattern 

amount for the reference participant. Tables 3-26 and 3-27 show the comparison of the food group 

content of the EFPs standardized to 2,000 calories and compared to the 2010 USDA Food Pattern 

amounts at the 2,000 kcal level. Standardizing the content of the food packages to 2,000 kcal 

acknowledges the calorie differences between the DGA recommendations and those provided by 

the EFPO and EFPD. Standardizing to 2,000 kcal allows a “food group density” evaluation, 

providing another way to assess the food packages. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-42 

Table 3-22. Nutrient content of FDPIR Entitlement USDA Foods compared to weighted average 

TFP standard for reference participant 

Nutrient/Macronutrient 

Weighted 

average TFP 

standard 

Offered Delivered 

Amount % Met Amount % Met 

Calories 2150 2116.6 98% 1840.7 86% 

Protein, g N/A 81.0 N/A 71.2 N/A 

Protein, % kcal 10-32.5 15% within AMDR 15% within AMDR

Carbohydrate, g N/A 314.0 N/A 258.7 N/A 

Carbohydrate, % kcal 45-65 59% within AMDR 56% within AMDR

Total fat, g N/A 63.2 N/A 59.4 N/A 

Total fat, % kcal 22.5-35 27% within AMDR 29% within AMDR

Saturated fat, g N/A 17.1 N/A 16.8 N/A 

Saturated fat, % kcal <10 7% meets standard 8% meets standard 

Linoleic acid, g 12.75 15.7 122% 14.0 109% 

Linoleic acid, % kcal 5-10 7% within AMDR 7% within AMDR

α-Linolenic acid, g 1.2 1.7 143% 1.6 135% 

α-Linolenic acid, % kcal 0.6-1.2 1% within AMDR 1% within AMDR

Cholesterol, mg ≤ 300 211.6 meets standard 188.4 meets standard 

Total dietary fiber, g 29.8 28.7 96% 19.6 66% 

Minerals

Calcium, mg 1075.0 780.1 73% 652.7 61% 

Copper, mg 0.7 1.5 215% 1.2 171% 

Iron, mg 11.0 22.5 204% 19.3 175% 

Magnesium, mg 277.5 357.7 129% 256.4 92% 

Phosphorus, mg 787.5 1594.5 202% 1312.4 167% 

Potassium, mg* 3589.8 - 

4041.3 2661.3 74% 2175.8 61% 

Sodium, mg ≤ 2175.0 1657.1 meets standard 1574.0 meets standard 

Zinc, mg 8.0 12.4 155% 10.4 130% 

Vitamins

Vitamin A, μg (RAE) 650.0 571.9 88% 420.2 65% 

Vitamin C, mg 58.8 79.1 134% 69.7 119% 

Vitamin D, μg N/A 4.4 N/A 3.5 N/A 

Vitamin E, mg* 9.8-10.5 7.8 80% 6.7 69% 

Thiamin, mg 1.0 2.3 229% 2.0 196% 

Riboflavin, mg 1.0 2.2 220% 2.0 197% 

Niacin, mg 12.5 25.7 205% 22.1 177% 

Vitamin B6, mg 1.1 1.7 156% 1.4 128% 

Vitamin B12, μg 2.0 3.2 159% 3.0 148% 

Folate, μg (DFE) 325.0 789.5 243% 714.3 220% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

* Value for % Met is the percent of the lower value in the acceptable range for the standard. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-43 

Table 3-23. Nutrient content of FDPIR Entitlement + Bonus USDA Foods compared to weighted 

average TFP standard for reference participant 

Nutrient/Macronutrient 

Weighted 

average TFP 

standard 

Offered Delivered 

Amount % Met Amount % Met 

Calories 2150 2119.5 99% 1843.5 86% 

Protein, g N/A 81.4 N/A 71.6 N/A 

Protein, % kcal 10-32.5 15% within AMDR 16% within AMDR

Carbohydrate, g N/A 314.0 N/A 258.7 N/A 

Carbohydrate, % kcal 45-65 59% within AMDR 56% within AMDR

Total fat, g N/A 63.3 N/A 59.5 N/A 

Total fat, % kcal 22.5-35 27% within AMDR 29% within AMDR

Saturated fat, g N/A 17.1 N/A 16.8 N/A 

Saturated fat, % kcal <10 7% meets standard 8% meets standard 

Linoleic acid, g 12.75 15.7 122% 14.0 109% 

Linoleic acid, % kcal 5-10 7% within AMDR 7% within AMDR

α-Linolenic acid, g 1.2 1.7 143% 1.6 135% 

α-Linolenic acid, % kcal 0.6-1.2 1% within AMDR 1% within AMDR

Cholesterol, mg ≤ 300 212.7 meets standard 189.5 meets standard 

Total dietary fiber, g 29.8 28.7 96% 19.6 66% 

Minerals

Calcium, mg 1075.0 780.2 73% 652.9 61% 

Copper, mg 0.7 1.5 216% 1.2 171% 

Iron, mg 11.0 22.5 205% 19.3 175% 

Magnesium, mg 277.5 358.1 129% 256.8 93% 

Phosphorus, mg 787.5 1599.6 203% 1317.5 167% 

Potassium, mg* 3589.8 - 4041.3 2667.7 74% 2182.3 61% 

Sodium, mg ≤ 2175.0 1680.9 meets standard 1597.8 meets standard 

Zinc, mg 8.0 12.5 156% 10.4 130% 

Vitamins

Vitamin A, μg (RAE) 650.0 572.0 88% 420.3 65% 

Vitamin C, mg 58.8 79.1 134% 69.7 119% 

Vitamin D, μg N/A 4.4 N/A 3.5 N/A 

Vitamin E, mg* 9.8-10.5 7.8 80% 6.7 69% 

Thiamin, mg 1.0 2.3 230% 2.0 197% 

Riboflavin, mg 1.0 2.2 220% 2.0 197% 

Niacin, mg 12.5 25.8 206% 22.2 178% 

Vitamin B6, mg 1.1 1.7 157% 1.4 128% 

Vitamin B12, μg 2.0 3.2 159% 3.0 149% 

Folate, μg (DFE) 325.0 789.5 243% 714.3 220% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

* Value for % Met is the percent of the lower value in the acceptable range for the standard. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-44 

Food Group Comparison. Tables 3-24 and 3-25 present the comparison of the food group 

amounts provided by the EFP and E+BFP, respectively, to the weighted average 2010 USDA Food 

Pattern amounts for the reference participant. As the content of the EFP and E+BFP are essentially 

the same, results will be summarized for the EFP, though detailed results are presented for both 

food packages. The EFPO provided more than twice the weighted average recommended amount 

for total grains, including 123 percent of the weighted average recommended amount of whole 

grains. It also provided more than half the weighted average recommended amounts for all other 

food groups, specifically, 59 percent of the weighted average recommended amount of fruit, 50 

percent of the weighted average recommended amount of vegetables, 68 percent of the weighted 

average recommended amount of protein foods, 53 percent of the weighted average recommended 

amount of dairy, and 89 percent of the weighted average amount of oils. The EFPO does not 

exceed the guidelines for SoFAS, contributing 77 percent of the weighted average maximum calories 

from SoFAS and less than the weighted average maximum percent of calories from SoFAS. As with 

the EFPO, the EFPD provided more than twice the weighted average recommended amount of 

total grains and contributed 36 percent of the weighted average recommended amount of whole 

grains. It also provided about half of the weighted average recommended amount for all other food 

groups, specifically, 52 percent of the weighted average recommended amount of fruit, 42 percent of 

the weighted average recommended amount of vegetables, 72 percent of the weighted average 

recommended amount of protein foods, 46 percent of the weighted average recommended amount 

of dairy, and 86 percent of the weighted average recommended amount of oils. The EFPO 

contributed 72 percent of the weighted average maximum calories from SoFAS, and does not 

exceed the weighted average maximum percent of calories from SoFAS. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-45 

Table 3-24. Food group and subgroup content of FDPIR Entitlement USDA Foods compared to 

weighted average 2010 USDA Food Pattern recommended amounts for reference 

participant 

Food Group 

Weighted 

average 

USDA Food 

Pattern 

amount 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 1.2 59% 1.0 52% 

Vegetables (cup equiv) 2.8 1.4 50% 1.1 42% 

Dark green 0.3 <0.1 7% <0.1 5% 

Red and orange 0.8 0.5 61% 0.3 43% 

Legumes 0.3 0.5 198% 0.4 159% 

Starchy 0.8 0.6 77% 0.7 84% 

Other 0.6 0.3 40% 0.1 20% 

Total grains (oz equiv) 7.0 14.9 213% 11.6 166% 

Whole 3.6 4.5 123% 1.3 36% 

Refined 3.5 10.4 298% 10.3 295% 

Protein foods (oz equiv) 5.9 4.0 68% 4.2 72% 

Seafood 1.3 0.1 8% 0.2 13% 

Meat, poultry, eggs 4.0 2.9 71% 3.2 79% 

Nuts, seeds, soy products 0.6 1.0 171% 0.9 144% 

Dairy (cup equiv) 3.0 1.6 53% 1.4 46% 

Oils (grams) 28.5 25.5 89% 24.5 86% 

Maximum SoFAS ( kcal) 260.0 199.0 77% 186.5 72% 

Maximum SoFAS (% kcal) 12% 9% meets guideline 10% meets guideline 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-46 

Table 3-25. Food group and subgroup content of FDPIR Entitlement + Bonus USDA Foods 

compared to weighted average 2010 USDA Food Pattern recommended amounts 

for reference participant 

Food Group 

Weighted 

average 

USDA Food 

Pattern 

amount 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 1.2 59% 1.0 52% 

Vegetables (cup equiv) 2.8 1.4 50% 1.1 42% 

Dark green 0.3 <0.1 7% <0.1 5% 

Red and orange 0.8 0.5 61% 0.3 43% 

Legumes 0.3 0.5 198% 0.4 159% 

Starchy 0.8 0.6 77% 0.7 84% 

Other 0.6 0.3 40% 0.1 20% 

Total grains (oz equiv) 7.0 14.9 213% 11.6 166% 

Whole 3.6 4.5 123% 1.3 36% 

Refined 3.5 10.4 298% 10.3 295% 

Protein foods (oz equiv) 5.9 4.1 70% 4.3 74% 

Seafood 1.3 0.1 8% 0.2 13% 

Meat, poultry, eggs 4.0 3.0 73% 3.3 81% 

Nuts, seeds, soy products 0.6 1.0 171% 0.9 144% 

Dairy (cup equiv) 3.0 1.6 53% 1.4 46% 

Oils (grams) 28.5 25.5 89% 24.5 86% 

Maximum SoFAS ( kcal) 260.0 199.0 77% 186.5 72% 

Maximum SoFAS (% kcal) 12% 9% meets guideline 10% meets guideline 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-47 

Food Groups per 2,000 kcal Comparison. Tables 3-26 and 3-27 show the comparison of the food 

group content of the EFP and E+BFP, respectively, standardized to 2,000 calories and compared to 

the 2010 USDA Food Pattern recommendations at the 2,000 kcal level. Because the FDPIR food 

package provided close to 2,000 kcal, standardizing the food groups provided to the 2,000 kcal level 

resulted in findings very similar to those presented for the Food Group comparison. 

 Fruits. The EFPO and EFPD both provided 56 percent of the recommended amount 

of fruits per 2,000 kcal. 

 Vegetables. The EFPO provided 52 percent of the recommended amount of 

vegetables per 2,000 kcal, including 8 percent of the recommended amount of dark 

green vegetables, 59 percent of the recommended amount of red and orange vegetables, 

218 percent of the recommended amount of legumes, and 80 percent of the 

recommended amount of starchy vegetables. The EFPD provided 50 percent of the 

recommended amount of total vegetables, with 7 percent of the recommended amount 

of dark green vegetables, 48 percent of the recommended amount of red and orange 

vegetables, 202 percent of the recommended amount of legumes, and 101 percent of 

the recommended amount of starchy vegetables. 

 Grains. The EFPO provided substantially more than twice the recommended amount 

of total grains per 2,000 kcal, one and one-half the recommended amount of whole 

grains, and more than three times the recommended amount of refined grains. The 

EFPD also provided more than twice the recommended amount of total grains per 

2,000 kcal, including 47 percent of the recommended amount of whole grains and more 

than three times the recommended amount of refined grains. 

 Protein Foods. The EFPO provided 69 percent of the recommended amount of 

protein foods per 2,000 kcal, including 9 percent of the recommended amount of 

seafood; 73 percent of the recommended amount of meat, poultry, and eggs; and 171 

percent of the recommended amount of nuts, seeds, and soy products. The EFPD 

provided 84 percent of the recommended amount of protein foods per 2,000 kcal; 15 

percent of the recommended amount of seafood; 94 percent of the recommended 

amount of meat, poultry, and eggs; and 167 percent of the recommended amount of 

nuts, seeds, and soy products. 

 Dairy. The EFPO and EFPD both provided approximately 50 percent of the 

recommended amount of dairy per 2,000 kcal. 

 Oils. The EFPO provided 89 percent of the recommended amount of oils per 2,000 

kcal, while the EFPD provided 99 percent of the recommended amount. 

 SoFAS. The EFPO provided 73 percent of the maximum calories from SoFAS, while 

the EFPD provided 79 percent; both EFPs met the guideline for maximum SoFAS as a 

percent of total calories provided. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-48 

Table 3-26. Food group and subgroup content of FDPIR Entitlement USDA Foods on a per 2,000 

calorie basis compared to 2010 USDA Food Pattern amounts for 2,000 kcal 

Food Group 

USDA Food 

pattern 

amounts per 

2,000 kcal 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 1.1 56% 1.1 56% 

Vegetables (cup equiv) 2.5 1.3 52% 1.2 50% 

Dark green 0.2 <0.1 8% <0.1 7% 

Red and orange 0.8 0.5 59% 0.4 48% 

Legumes 0.2 0.5 218% 0.4 202% 

Starchy 0.7 0.6 80% 0.7 101% 

Other 0.6 0.2 42% 0.1 24% 

Total grains (oz equiv) 6.0 14.1 235% 12.6 211% 

Whole 3.0 4.2 141% 1.4 47% 

Refined 3.0 9.9 329% 11.2 374% 

Protein foods (oz equiv) 5.5 3.8 69% 4.6 84% 

Seafood 1.1 0.1 9% 0.2 15% 

Meat, poultry, eggs 3.7 2.7 73% 3.5 94% 

Nuts, seeds, soy products 0.6 1.0 171% 1.0 167% 

Dairy (cup equiv) 3.0 1.5 51% 1.5 50% 

Oils (grams) 27.0 24.1 89% 26.6 99% 

Maximum SoFAS ( kcal) 258.0 188.0 73% 202.6 79% 

Maximum SoFAS (% kcal) 13.0% 9% meets guideline 10% meets guideline 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-49 

Table 3-27. Food group and subgroup content of FDPIR Entitlement + Bonus USDA Foods on a 

per 2,000 calorie basis compared to 2010 USDA Food Pattern amounts for 2,000 

kcal 

Food Group 

USDA Food 

pattern 

amounts per 

2,000 kcal 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 1.1 56% 1.1 56% 

Vegetables (cup equiv) 2.5 1.3 51% 1.2 50% 

Dark green 0.2 <0.1 8% <0.1 7% 

Red and orange 0.8 0.5 58% 0.4 48% 

Legumes 0.2 0.5 218% 0.4 202% 

Starchy 0.7 0.6 80% 0.7 100% 

Other 0.6 0.2 42% 0.1 24% 

Total grains (oz equiv) 6.0 14.1 234% 12.6 210% 

Whole 3.0 4.2 140% 1.4 47% 

Refined 3.0 9.9 328% 11.2 374% 

Protein foods (oz equiv) 5.5 3.9 70% 4.7 85% 

Seafood 1.1 0.1 9% 0.2 15% 

Meat, poultry, eggs 3.7 2.8 75% 3.6 96% 

Nuts, seeds, soy products 0.6 1.0 171% 1.0 166% 

Dairy (cup equiv) 3.0 1.5 50% 1.5 50% 

Oils (grams) 27.0 24.0 89% 26.6 98% 

Maximum SoFAS ( kcal) 258.0 187.7 73% 202.3 78% 

Maximum SoFAS (% kcal) 13.0% 9% meets guideline 10% meets guideline 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

Food Sources of Calories. An examination of calories “as offered” and “as delivered” by food 

product is indicative of preferences; while FDPIR has distribution guides, participants and 

administering agencies can select specific products within broad food groups (like cereal or canned 

vegetables). As described in section 2.4.3, the “as offered” food package was developed by assuming 

equal representation of all products within a food category. In reality, participants can substitute one 

product for another, and so a comparison of the calories by food product in the “as offered” 

package with the “as delivered” package provides a glimpse into the popularity of the food products. 

Appendix G presents the nutrients for each food offered or delivered to a reference participant on a 

monthly basis for FDPIR. Although strong preference for RTE cereal over cooked cereal was not 

evident, much less whole grain rotini was delivered than was offered (less than 20% of the amount 

offered). Similarly, much less dehydrated potatoes, cornmeal, and whole wheat flour was delivered, 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-50 

while the amount of white flour delivered was 70 percent greater than the amount offered. 

Deliveries of canned corn and tomato sauce were approximately double the amount offered, and 

delivery of fresh potatoes was three times than the amount offered. Peaches were preferred for 

canned fruit, but mixed fruit was more preferred for fresh fruit. Pinto beans were the preferred dry 

bean. Peanut butter was preferred over peanuts and regular American cheese over reduced fat 

cheese. 

3.2.4 HEI-2005 Score for the FDPIR USDA Foods 

Table 3-28 shows the HEI-2005 component and overall scores for the EFP and E+BFP, the 

average American diet, and the average diet of SNAP participants. 114 Both the EFP and the E+BFP 

compare favorably to the average American diet and the diet of average SNAP participants. The 

FDPIR achieved a score of 88.3 and 88.4 for the EFPO and E+BFPO respectively, and the package 

scored 85.2 and 85.3 for EFPD and E+BFPD respectively out of 100. These scores are more than 

30 points above those achieved by Americans on average (57.5 out of 100) and by SNAP 

participants (51.9 out of 100). 

 

114Cole, Nancy and Fox, Mary Kay. Diet Quality of Americans by Food Stamp Participation Status: Data from the National Health and Nutrition Examination 

Survey, 1999-2004. U.S. Department of Agriculture, Food and Nutrition Service, July 2008, page C-34. 

http://www.fns.usda.gov/ora/menu/Published/snap/FILES/Participation/NHANES-FSP.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-51 

Table 3-28. HEI-2005 scores for the FDPIR food package, the average American diet, and the 

average diet of SNAP participants 

Maximum 

component 

score 

EFP E+BFP 

Population scores 

(1999-2004) 

Offered Delivered Offered Delivered 

All 

persons 

SNAP 

participants 

1 Total fruit 5 3.5 3.5 3.5 3.5 3.1 2.8 

2 Whole fruit 5 4.4 4.0 4.4 4.0 3.5 2.5 

3 Total vegetables 5 3.3 3.6 3.3 3.6 3.2 2.9 

4 Dark green & 

orange veg & 

legumes 5 1.9 2.6 2.0 2.7 1.4 1.3 

5 Total grains 5 5.0 5.0 5.0 5.0 5.0 5.0 

6 Whole grains 5 5.0 2.3 5.0 2.3 1.0 0.7 

7 Milk 10 5.8 5.7 5.8 5.7 6.3 5.6 

8 Meat and beans 10 10.0 10.0 10.0 10.0 10.0 10.0 

9 Oils 10 10.0 10.0 10.0 10.0 6.3 4.7 

10 Saturated fat 10 9.8 9.2 9.8 9.2 3.9 3.8 

11 Sodium 10 9.6 9.2 9.5 9.2 6.2 6.3 

12 Calories from 

SoFAAS 20 20.0 20.0 20.0 20.0 7.2 5.7 

Total HEI-2005 score 100 88.3 85.2 88.4 85.3 57.5 51.9 

NOTE: SoFAAS = Calories from solid fat, alcohol, and added sugar. 

Figure 3-7 below shows a comparison of the total HEI-2005 score for the FDPIR food packages, as 

well as the HEI-2005 score for the average American diet and the average diet of SNAP 

participants. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-52 

Figure 3-7. HEI-2005 overall scores for the average American diet, the average diet of SNAP 

participants, and the FDPIR food package 

 Discussion 

The FDPIR provides a monthly food package to participating households and is designed to meet 

the nutrient needs of the reference participant. The “as offered” package performs well in relation to 

the DRI; it contributed at least 100 percent of the weighted average DRI for macronutrients and 

most vitamins and minerals. The 2008 FDPIR “as offered” package provided less than the weighted 

average per person RDA or AI for the following five nutrients: calcium, potassium, dietary fiber, 

and vitamins A and E.115 Results from the current analysis show four of the same five nutrients 

below the weighted average DRI; inclusion of whole grain rotini may have helped the 2009 “as 

offered” food package in meeting the weighted average recommendation for dietary fiber. In 

addition, the “as offered” package provided about one third of the weighted average RDA for 

vitamin D, a nutrient that could not be analyzed in 2008. The sodium content of the food packages 

exceeded the weighted average AI both “as offered” and “as delivered.” However, the sodium 

content does not exceed the weighted average acceptable upper intake limit. The TFP nutrient 

standards draw heavily upon the DRIs, therefore, it is not surprising that the TFP results are similar 

 

115U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis. FDPIR Food Package Nutritional Quality. Report to 

Congress by Edward Harper, Rebecca Orbeta, Lisa Southworth, Karen Meade, Rosalind Cleveland, Sheldon Gordon, Michael Buckley, and Jay 

Hirschman. Report FD-08-FDPIR. Alexandria, VA: November 2008, page 20. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-53 

to those from the DRI analysis. Preferences appear to have only slightly affected the nutrient 

content of the “as delivered” package when compared to the nutrient content of the “as offered” 

package. Although the “as delivered” package provided less dietary fiber and slightly lower amounts 

of the five nutrients below the weighted average DRI in the “as offered” package, the “as delivered” 

package still met or exceeded the weighted average DRI for most macronutrients, minerals, and 

vitamins. 

The FDPIR “as offered” package contributed the weighted average recommended amount of the 

total grains food group and provided more than 100 percent of the weighted average recommended 

amount of both the whole grains and refined grains subgroups, and also provided more than 100 

percent of the weighted average recommended amount of the nuts, seeds, and soy products and 

legumes subgroups. The “as offered” package also provided at least half the weighted average 

recommended amount of all other food groups. Similarly, compared to the major food group and 

whole grain recommendations on a per 2,000 calorie basis, the average FDPIR “as offered” package 

met the recommendations for grains and SoFAS and provided more than half the recommended 

amount of fruits, vegetables, protein, dairy, and oils. Although the “as delivered” package closely 

mirrors the food group content of the “as offered” package, participant and participating agency 

preference is clearly demonstrated by the difference in the amount of whole grains versus refined 

grains per 2,000 kcal. Although the “as offered” package exceeded the recommended amount of 

whole grains, the “as delivered” package provided just one third of the recommended amount. 

Appendix G provides the nutrient content of the USDA Foods in the “as offered” and “as 

delivered” food packages per month. An examination of the calories from whole grain food items in 

each package reveals that the “as delivered” food package provided less than one quarter of the 

amount of whole grain rotini and whole wheat flour than the “as offered” food package, and only 

slightly more than three quarters of the amount of oats. However, both “as offered” and “as 

delivered,” the HEI-2005 score of the FDPIR package was about 30 points above those achieved by 

Americans on average, and by SNAP participants. These HEI-2005 results are comparable to those 

reported for the 2008 food package. 

Thus, findings indicate that the FDPIR food package provided a nutritious variety of foods with 

sufficient calories for participants, and practically meets all the nutrient needs of participants. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-54 

3.3 National School Lunch Program (NSLP) 

As stated in chapter 1, the NSLP has a statutory requirement to provide one-third of the DRI for 

children for calories, protein, calcium, iron, vitamins A and C, while providing no more than 30 

percent of calories from fat and less than 10 percent of calories from saturated fat through the 

lunches provided. It is not expected that USDA Foods provide all of these requirements; however, 

it is valuable to assess the contribution of USDA Foods toward the one-third requirement as well as 

toward the dietary standards for the entire day. These requirements will be specifically addressed in 

the results of the NSLP USDA Food profile assessment. 

In FY 2009, the NSLP entitlement USDA Foods provided a total of 1,041 million lbs to 

participating institutions serving 30,294,022 children, translating to about 34.4 lbs/participant/year 

or 86 g/participant/day. The entitlement USDA Foods delivered to participating institutions 

included varying amounts of foods from seven food groups, with the largest percentage as meat 

(40%) and the smallest percentage as milk (<1%). When bonus USDA Foods were included in the 

delivery (providing a total of 1,308 million lbs or 43 lbs/participant/yr, which translated to 108 

g/participant/day), meats still accounted for the largest percentage (35%), and milk was still the 

smallest percentage (<1%) by weight. However, bonus USDA Foods increased the percentage of 

fruit, fruit juice, and vegetables delivered. The “as offered” entitlement food profile contained 30 g 

USDA Foods/participant/day; the inclusion of bonus foods increased the amount to 58 g USDA 

Foods/participant/day. 

Figure 3-8. Food group* composition by weight (pounds) of the NSLP USDA Foods as a 

percentage of total weight of foods offered/delivered 

CHEESE

11% FRUIT

4%

GRAINS

36%

MEAT

13%

VEGETABLES

9%

OIL

27%

MILK

<1%

Entitlement  Foods Offered

CHEESE

12%

FRUIT

19%

GRAINS

6%

MEAT

40%

VEGETABLES

21%

OIL

2%

MILK

<1%

Entitlement Foods Delivered
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-55 

Figure 3-8. Food group* composition by weight (pounds) of the NSLP USDA Foods as a 

percentage of total weight of foods offered/delivered (continued) 

*Food groups are those used to develop the “as offered” food profile, which were taken from the IOM report on School Meals.116

Table 3-29 provides a summary of the analysis of each food profile compared to the dietary 

standards. The table lists the nutrients that met the indicated percent of each dietary standard. A 

detailed discussion of the comparison with each dietary standard is presented in Sections 3.3.1 

through 3.3.4. 

 

116Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, D.C.: The National Academies Press, page 271. 

http://www.fns.usda.gov/ora/MENU/Published/CNP/FILES/SchoolMealsIOM.pdf

CHEESE

7%

FRUIT

4%

GRAINS

27%

MEAT

10%

VEGETABLES

6%

OIL

18%

MILK

19%

JUICE

9%

Entitlement + Bonus Foods Offered

CHEESE

10%

FRUIT

22%

GRAINS

5%

MEAT

35%

VEGETABLES

25%

OIL

1%

MILK

<1%

JUICE

1%

Entitlement + Bonus Foods Delivered
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-56 

Table 3-29. Summary of the nutrient content of NSLP USDA Foods relative to weighted average 

recommended intakes 

Benchmark 

Offered Delivered 

Entitlement Entitlement + Bonus Entitlement Entitlement + Bonus 

DRI Nutrients 

>100% - - - -

76-100% - - - -

51-75% - - - -

26-50% - - Protein Protein 

10-25% - Protein, Carbohydrate,

Cu, P, Vit C, Vit E, 

Thiamin, Riboflavin, 

Vit B12 

P, Na, Zn, Riboflavin, 

Niacin, Vit B6, 

Vit B12 

Carbohydrate, Cu, P,

Na, Zn, Vit C, Thiamin, 

Riboflavin, Niacin, Vit 

B6, Vit B12 

<10% All Kcal, Fiber, Ca, Fe, Mg,

K, Na, Zn, Vit A, Vit D, 

Niacin, Vit B6, Folate 

Kcal, Carbohydrates, 

Fiber, Ca, Cu, Fe, Mg, 

K, Vit A, Vit C, Vit D, 

Vit E, Thiamin, Folate 

Kcal, Fiber, Ca, Fe,

Mg, K, Vit A, Vit D, Vit 

E, Folate 

TFP Nutrients 

>100% - - - -

76-100% - - - -

51-75% - - - -

26-50% - - - -

10-25% - Cu, P, Vit C, Vit E,

Thiamin, Riboflavin, 

Vit B12 

P, Na, Zn,

Riboflavin, Niacin, 

Vit B6, Vit B12 

Cu, P, Na, Zn, Vit C,

Thiamin, Riboflavin, 

Niacin, Vit B6, Vit B12 

<10% All Kcal, Fiber, Ca, Fe, Mg,

K, Na, Zn, Vit A, Niacin, 

Vit B6, Folate 

Kcal, Fiber, Ca, Cu,

Fe, Mg, K, Vit A, 

Vit C, Vit E, Thiamin, 

Folate 

Kcal, Fiber, Ca, Fe, Mg,

K, Vit A, Vit E, Folate 

2010 USDA 

Food Pattern 

Food groups 

>100% - - - -

76-100% - - - -

51-75% - - - -

26-50% Oils Oils - -

10-25% - Total grains,* Whole 

grains, Dairy 

Starchy veg, Protein 

foods, 

Meat/poultry/eggs, 

Nuts/seeds/soy 

products, SoFAS 

Starchy veg, Protein 

foods, 

Meat/poultry/eggs, 

Nuts/seeds/soy 

products, SoFAS 

<10% Fruits, Total veg 

and veg subgroups, 

Total grains and 

subgroups, Protein 

foods and 

subgroups, Dairy, 

SoFAS 

Fruits, Total veg and 

veg subgroups, 

Refined grains, Protein 

foods and all 

subgroups, SoFAS 

Fruits, Total veg, Dk 

green veg, 

Red/orange veg, 

Legumes, Total 

grains, Seafood, 

Dairy, Oils 

Fruits, Total veg, Dk 

green veg, Red/orange 

veg, Legumes, Total 

grains, Seafood, Dairy, 

Oils 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-57 

Table 3-29. Summary of the nutrient content of NSLP USDA Foods relative to recommended 

intakes (continued) 

Benchmark 

Offered Delivered 

Entitlement Entitlement + Bonus Entitlement Entitlement + Bonus 

2010 USDA 

Food Pattern Food Groups/2,000 kcal 

>100% Total grains, Whole 

grains, Refined 

grains, Oils 

Total grains, Whole 

grains, Refined grains, 

Dairy, Oils 

Starchy vegetables,

Refined grains, 

Protein Foods, 

Meat/poultry/eggs, 

Nuts/seeds/soy 

products, Dairy, 

SoFAS 

Starchy vegetables,

Refined grains, Protein 

Foods, 

Meat/poultry/eggs, 

Nuts/seeds/soy 

products, SoFAS 

76-100% - - Oils Fruits, Vegetables,

Dairy, Oils 

51-75% Legumes, Starchy 

vegetables, 

Nuts/seeds/soy 

products 

Legumes, 

Nuts/seeds/soy 

products 

Fruits, Vegetables,

Total grains 

Total grains

26-50% Vegetables, Dk 

green vegetables 

Dairy, SoFAS 

Fruits, Dk green 

vegetables, Starchy 

vegetables 

Red/orange 

vegetables 

Red/orange 

vegetables, Legumes 

10-25% Fruits, Red/orange 

vegetables, Protein 

Foods, Seafood, 

Meat/poultry/eggs 

Vegetables,

Red/orange 

vegetables, Protein 

Foods, Seafood, 

Meat/poultry/eggs 

Dk green 

vegetables, 

Legumes, Whole 

grains, Seafood 

Dk green vegetables, 

Whole grains, Seafood 

<10% - - - --

* DGA recommends replacing refined grains with whole grains; when refined grains are selected, they should be enriched.117

3.3.1 Comparison of the NSLP USDA Foods to the DRIs 

Tables 3-30 through 3-32 present the comparison of the nutrient content of the NSLP EFP and 

E+BFP “as offered” and “as delivered” with the weighted average DRIs for the reference 

participant. Tables 3-30 and 3-31 compare the nutrient content of the EFPs with the weighted 

average RDAs, AIs, and AMDRs, while Table 3-32 presents the comparison of the nutrient content 

of the EFPs with the weighted average ULs. 

 

 

117U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, 

DC: U.S. Government Printing Office, December 2010; p. 36. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-58 

Table 3-30. Nutrient content of NSLP Entitlement USDA Foods compared to weighted average 

nutrient needs for reference participant 

Nutrient/Macronutrient 

Weighted average 

kcal assignment 

and DRI 

recommendations 

As Offered Delivered 

Amount % Met Amount % Met 

Calories1 2104.0 121.6 6% 139.5 7% 

Protein, g 36.3 2.3 6% 9.4 26% 

Protein, % kcal 10-30 8% below AMDR 27% within AMDR 

Carbohydrate, g 130.0 8.8 7% 10.2 8% 

Carbohydrate, % kcal 45-65 29% below AMDR 29% below AMDR 

Total fat, g ND 8.8 N/A 6.9 N/A 

Total fat, % kcal 25-35 65% exceeds AMDR 44% above AMDR 

Saturated fat, g as low as possible 1.6 N/A 2.6 N/A 

Saturated fat, % kcal ND 12% N/A 17% N/A 

Linoleic acid, g 12.7 3.4 27% 1.0 8% 

Linoleic acid, % kcal 5-10 25% exceeds AMDR 6% within AMDR 

α-Linolenic acid, g 1.3 0.5 37% 0.1 9% 

α-Linolenic acid, % kcal 0.6-1.2 4% exceeds AMDR 1% within AMDR 

Cholesterol, mg as low as possible 6.0 N/A 30.2 N/A 

Total dietary fiber, g 31.9 1.0 3% 0.9 3% 

Minerals

Calcium, mg 1253.2 29.2 2% 80.7 6% 

Copper, mg 0.7 <0.1 6% 0.1 9% 

Iron, mg 10.8 0.5 4% 0.8 8% 

Magnesium, mg 267.0 12.6 5% 16.1 6% 

Phosphorus, mg 1133.0 50.0 4% 122.2 11% 

Potassium, mg 4442.8 61.3 1% 160.7 4% 

Sodium, mg2 ≤1453.2 41.4 meets standard 146.1 meets standard

Zinc, mg 8.3 0.4 4% 1.2 15% 

Vitamins

Vitamin A, μg (RAE) 646.8 17.8 3% 34.0 5% 

Vitamin C, mg 49.7 2.3 5% 3.9 8% 

Vitamin D, μg 15.0 <0.1 <1% 0.1 1% 

Vitamin E, mg 11.4 1.0 8% 0.5 4% 

Thiamin, mg 0.9 0.1 6% 0.1 9% 

Riboflavin, mg 1.0 <0.1 5% 0.1 11% 

Niacin, mg 12.4 0.6 5% 2.1 17% 

Vitamin B6, mg 1.0 <0.1 5% 0.1 14% 

Vitamin B12, μg 1.9 0.1 3% 0.4 23% 

Folate, μg (DFE) 310.4 14.6 5% 19.2 6% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

1 Calorie recommendation from the Dietary Guidelines for Americans, 2010. 

2 The Dietary Guidelines for Americans, 2010, note that Americans consume too much sodium; therefore, the AI is not the level of 

concern for most participants, but rather the UL. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-59 

Table 3-31. Nutrient content of NSLP Entitlement + Bonus USDA Foods compared to weighted 

average recommended nutrient needs for reference participant 

Nutrient/Macronutrient 

Weighted average 

kcal and DRI 

recommendations 

As Offered Delivered 

Amount % Met Amount % Met 

Calories1 2104.0 188.6 9% 156.3 7% 

Protein, g 36.3 5.2 14% 10.1 28% 

Protein, % kcal 10-30 11% within AMDR 26% within AMDR 

Carbohydrate, g 130.0 16.6 13% 13.2 10% 

Carbohydrate, % kcal 45-65 35% below AMDR 34% below AMDR 

Total fat, g ND 11.6 N/A 7.1 N/A 

Total fat, % kcal 25-35 56% exceeds AMDR 41% exceeds AMDR 

Saturated fat, g as low as possible 2.2 N/A 2.6 N/A 

Saturated fat, % kcal ND 10% N/A 15% N/A 

Linoleic acid, g 12.7 4.4 35% 1.0 8% 

Linoleic acid, % kcal 5-10 21% exceeds AMDR 6% within AMDR 

α-Linolenic acid, g 1.3 0.6 48% 0.1 9% 

α-Linolenic acid, % kcal 0.6-1.2 3% exceeds AMDR 1% within AMDR 

Cholesterol, mg as low as possible 9.5 N/A 31.6 N/A 

Total dietary fiber, g 31.9 1.5 5% 1.3 4% 

Minerals

Calcium, mg 1253.2 104.3 8% 84.3 7% 

Copper, mg 0.7 0.1 10% 0.1 11% 

Iron, mg 10.8 0.7 7% 1.0 9% 

Magnesium, mg 267.0 25.1 9% 19.5 7% 

Phosphorus, mg 1133.0 122.5 11% 132.8 12% 

Potassium, mg 4442.8 196.4 4% 211.8 5% 

Sodium, mg2 ≤1453.2 70.7 meets standard 156.2 meets standard 

Zinc, mg 8.3 0.7 9% 1.3 16% 

Vitamins

Vitamin A, μg (RAE) 646.8 59.6 9% 37.8 6% 

Vitamin C, mg 49.7 7.8 16% 6.6 13% 

Vitamin D, μg 15.0 0.6 4% 0.1 1% 

Vitamin E, mg 11.4 1.3 11% 0.5 5% 

Thiamin, mg 0.9 0.1 13% 0.1 11% 

Riboflavin, mg 1.0 0.2 16% 0.1 13% 

Niacin, mg 12.4 1.0 8% 2.3 19% 

Vitamin B6, mg 1.0 0.1 9% 0.2 17% 

Vitamin B12, μg 1.9 0.3 16% 0.5 24% 

Folate, μg (DFE) 310.4 28.9 9% 22.6 7% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

1 Calorie recommendation from the Dietary Guidelines for Americans, 2010. 

2 The Dietary Guidelines for Americans, 2010, note that Americans consume too much sodium; therefore, the AI is not the level of 

concern for most participants, but rather the UL. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-60 

Table 3-32. Nutrient content of NSLP USDA Foods compared to weighted average ULs for 

reference participant 

Nutrient/Macronutrient 

Weighted 

average UL 

EFP E+BFP 

Offered Delivered Offered Delivered 

Minerals 

Calcium, mg 2922.0 29.2 80.7 104.3 84.3 

Copper, mg 5.5 <0.1 0.1 0.1 0.1 

Iron, mg 41.3 0.5 0.8 0.7 1.0 

Phosphorus, mg 3844.0 50.0 122.2 122.5 132.8 

Potassium, mg ND2 61.3 160.7 196.4 211.8 

Sodium, mg 2179.2 41.4 146.1 70.7 156.2 

Zinc, mg 24.1 0.4 1.2 0.7 1.3 

Vitamins

Vitamin A, μg (RAE) 1861.2 17.8 34.0 59.6 37.8 

Vitamin C, mg 1270.2 2.3 3.9 7.8 6.6 

Vitamin D, μg 96.1 <0.1 0.1 0.6 0.1 

Vitamin E (added), mg1 605.2 <0.1 <0.1 <0.1 <0.1 

Thiamin, mg ND 0.1 0.1 0.1 0.1 

Riboflavin, mg ND <0.1 0.1 0.2 0.1 

Niacin, mg1 21.8 0.6 2.1 1.0 2.3 

Vitamin B6, mg 62.1 <0.1 0.1 0.1 0.2 

Vitamin B12, μg ND 0.1 0.4 0.3 0.5 

Folate, μg (folic acid)1 620.8 4.7 5.3 7.1 5.4 

1 ULs for vitamin E, niacin, and folate apply only to synthetic forms obtained from supplements and/or fortified foods. Values for vitamin 

E and folate shown here are only the amounts added to foods; values for niacin have not been adjusted. 

NSLP school lunches are required to provide at least one third of the daily calorie, protein, vitamin 

A, vitamin E, iron, and calcium needs for the participants.118 Although the NSLP lunch includes a 

combination of USDA Foods and commercially available foods to help participants meet the energy 

and nutrient needs, the one third requirement serves as a useful standard when comparing the 

nutrient content of the food profiles. Meals in the NSLP are also required to provide no more than 

30 percent of calories from fat, and less than 10 percent from saturated fat. 

Energy. The EFPO and the E+BFPO provided 6 and 9 percent of the weighted average 

recommended amount of calories for the reference participant, respectively, which represent a 

contribution of 17 and 27 percent toward the amount of energy required daily by the NSLP. The 

EFPD and the E+BFPD provided similar amounts, contributing 20 and 22 percent, respectively, 

toward the requirement of one third of the recommended amount of calories for the reference 

participant. 

 

118U.S. Department of Agriculture Food and Nutrition Service, National School Lunch Program Fact Sheet, page 1. 

http://www.fns.usda.gov/cnd/lunch/aboutlunch/NSLPFactSheet.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-61 

Macronutrients. The EFPO provided 6 percent of the weighted average RDA for protein, while 

the E+BFPO provided 14 percent of the weighted average RDA for protein; these contributed 19 

and 43 percent respectively, toward the requirement of one third the recommended amount of 

protein for the reference participant. The EFPD and E+BFPD provided 26 and 28 percent of the 

weighted average RDA for protein (contributing 78 and 83% of the NSLP requirement). The EFPs 

and E+BFPs all exceeded the AMDR for total fat; in addition, the NSLP is required to provide less 

than 30 percent of calories from fat, but the food profiles all exceeded that requirement. Although 

the DRIs do not provide an AMDR for saturated fat, the NSLP is required to provide less than 10 

percent of total calories from saturated fat; the E+BFPO provided 10 percent of total calories as 

saturated fat, while the other food profiles exceed that amount. The EFPO also provided 7 percent 

of the weighted average RDA for carbohydrate, while the E+BFPO provided 13 percent. The 

EFPD and E+BFPD provided 8 and 10 percent of the weighted average RDA for carbohydrates. 

The EFPs and E+BFPs provided 3 to 5 percent of the weighted average AI for dietary fiber. 

Minerals. The EFPO provided 2 percent of the weighted average RDA for calcium, while the 

E+BFPO provided 8 percent of the weighted average RDA, representing a contribution of 7 and 25 

percent toward the NSLP requirement of one third the weighted average RDA for calcium for the 

reference participant. The EFPO provided 4 percent of the weighted average RDA for iron and the 

E+BFPO provided 7 percent, representing a contribution of 12 and 19 percent toward the NSLP 

requirement for iron. The EFPD provided 6 percent of the weighted average RDA for calcium, and 

the E+BFPD provided 7 percent; these contributions represent 19 and 20 percent of the NSLP 

required amount of calcium. The EFPD provided 8 percent of the weighted average RDA for iron, 

and the E+BFPD provided 9 percent; these contributions represent 22 and 28 percent of the NSLP 

required amount of iron. The food profiles provided amounts of other minerals ranging from a low 

of 1 percent of the weighted average AI for potassium in the EFPO to a high of 16 percent of the 

weighted average RDA for zinc in the E+BFPD. All EFPs met the weighted average AI for sodium. 

Vitamins. The EFPO provided 3 percent of the RDA for vitamin A, while the E+BFPO provided 

9 percent of the RDA, representing a contribution of 8 and 28 percent toward the NSLP 

requirement of one third the RDA for vitamin A for the reference participant. The EFPO provided 

5 percent of the RDA for vitamin C and the E+BFPO provided 16 percent, representing a 

contribution of 14 and 47 percent toward the NSLP requirement for vitamin C. The EFPD 

provided 5 percent of the RDA for vitamin A while the E+BFPD provided 6 percent, contributing 

16 and 18 percent of the required amount of vitamin A, respectively. The EFPD provided 8 percent 

of the RDA for vitamin C, and the E+BFPD provided 13 percent; these contributions represent 24 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-62 

and 40 percent of the required amount of vitamin C in the NSLP. The food profiles provided 

amounts of other vitamins ranging from a low of less than 1 percent of the RDA for vitamin D (in 

the EFPO) to a high of 24 percent of the RDA for vitamin B12 (in the E+BFPD). 

Tolerable Upper Intake Levels. Note that nutrient levels for vitamin E and folate shown in 

Table 3-32 differ from the amounts shown in Tables 3-30 and 3-31, as the ULs for these nutrients 

(as well as for niacin) apply only to synthetic forms of the vitamins, such as would be found in 

supplements or added to foods during fortification. The amount of added vitamin E and folic acid 

in foods is provided by FNDDS, therefore these are the amounts compared to the UL. Although an 

UL for magnesium has been established, it applies only to intake from pharmacological agents and 

therefore is not included in table 3-32. As none of the food profiles in the NSLP provided more 

than 100 percent of the DRI for any minerals or vitamins, they also did not provide nutrient levels 

that met or exceeded the UL for any mineral or vitamin. 

3.3.2 Comparison of the NSLP USDA Foods to the TFP Dietary Standards 

Tables 3-33 and 3-34 compare the nutrient content of the EFPs and E+BFPs to the weighted 

average TFP for the reference participant. 

The TFP dietary standards largely duplicate the AMDR, RDAs, and AIs of the DRIs. It is not 

surprising that the results of the comparison with the TFP standards are comparable to the 

comparison with the DRI. Notable differences are summarized below. 

The weighted average energy requirement for the reference participant according to the TFP 

standards is slightly higher than the DRI. This is primarily due to the less discrete calorie 

requirements specified by the TFP standards. For example, the TFP groups children by 2-3 years of 

age, while the calorie recommendations used in the DRI comparison (taken from the DGA, 2010) 

list different calorie requirements by year until adulthood. The result is that the food profiles 

provided a slightly lower contribution toward the TFP energy requirement. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-63 

Table 3-33. Nutrient content of NSLP Entitlement USDA Foods compared to weighted average 

TFP standard for reference participant 

Nutrient/Macronutrient 

Weighted 

average TFP 

standard 

Offered Delivered 

Amount % Met Amount % Met 

Calories 2299.6 121.6 5% 139.5 6% 

Protein, g N/A 2.3 N/A 9.4 N/A 

Protein, % kcal 10-30 8% below AMDR 27% within AMDR 

Carbohydrate, g N/A 8.8 N/A 10.2 N/A 

Carbohydrate, % kcal 45-65 29% below AMDR 29% below AMDR 

Total fat, g N/A 8.8 N/A 6.9 N/A 

Total fat, % kcal 25-35 65% exceeds AMDR 44% exceeds AMDR 

Saturated fat, g N/A 1.6 N/A 2.6 N/A 

Saturated fat, % kcal <10 12% exceeds standard 17% exceeds standard

Linoleic acid, g 12.7 3.4 27% 1.0 8% 

Linoleic acid, % kcal 5-10 25% exceeds AMDR 6% within AMDR 

α-Linolenic acid, g 1.3 0.5 37% 0.1 9% 

α-Linolenic acid, % kcal 0.6-1.2 4% exceeds AMDR 1% within AMDR 

Cholesterol, mg ≤ 300 6.0 meets standard 30.2 meets standard 

Total dietary fiber, g 31.9 1.0 3% 0.9 3% 

Minerals

Calcium, mg 1253.2 29.2 2% 80.7 6% 

Copper, mg 0.7 <0.1 6% 0.1 9% 

Iron, mg 10.8 0.5 4% 0.8 8% 

Magnesium, mg 267.0 12.6 5% 16.1 6% 

Phosphorus, mg 1133.0 50.0 4% 122.2 11% 

Potassium, mg* 3705.3-4120.7 61.3 2% 160.7 4% 

Sodium, mg ≤2179.2 41.4 meets standard 146.1 meets standard 

Zinc, mg 8.3 0.4 4% 1.2 15% 

Vitamins

Vitamin A, μg (RAE) 646.8 17.8 3% 34.0 5% 

Vitamin C, mg 49.7 2.3 5% 3.9 8% 

Vitamin D, μg N/A <0.1 N/A 0.1 N/A 

Vitamin E, mg* 11.2-11.4 1.0 9% 0.5 4% 

Thiamin, mg 0.9 0.1 6% 0.1 9% 

Riboflavin, mg 1.0 <0.1 5% 0.1 11% 

Niacin, mg 12.4 0.6 5% 2.1 17% 

Vitamin B6, mg 1.0 <0.1 5% 0.1 14% 

Vitamin B12, μg 1.9 0.1 3% 0.4 23% 

Folate, μg (DFE) 310.4 14.6 5% 19.2 6% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

* Value for % Met is the percent of the lower value in the acceptable range for the standard. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-64 

Table 3-34. Nutrient content of NSLP Entitlement + Bonus USDA Foods compared to weighted 

average TFP standard for reference participant 

Nutrient/Macronutrient 

Weighted 

average TFP 

standard 

Offered Delivered 

Amount % Met Amount % Met 

Calories 2299.6 188.6 8% 156.3 7% 

Protein, g N/A 5.2 N/A 10.1 N/A 

Protein, % kcal 10-30 11% within AMDR 26% within AMDR 

Carbohydrate, g N/A 16.6 N/A 13.2 N/A 

Carbohydrate, % kcal 45-65 35% below AMDR 34% below AMDR 

Total fat, g N/A 11.6 N/A 7.1 N/A 

Total fat, % kcal 25-35 56% exceeds AMDR 41% exceeds AMDR 

Saturated fat, g N/A 2.2 N/A 2.6 N/A 

Saturated fat, % kcal <10 10% exceeds standard 15% exceeds standard

Linoleic acid, g 12.7 4.4 35% 1.0 8% 

Linoleic acid, % kcal 5-10 21% exceeds AMDR 6% within AMDR 

α-Linolenic acid, g 1.3 0.6 48% 0.1 9% 

α-Linolenic acid, % kcal 0.6-1.2 3% exceeds AMDR 1% within AMDR 

Cholesterol, mg ≤ 300 9.5 meets standard 31.6 meets standard 

Total dietary fiber, g 31.9 1.5 5% 1.3 4% 

Minerals

Calcium, mg 1253.2 104.3 8% 84.3 7% 

Copper, mg 0.7 0.1 10% 0.1 11% 

Iron, mg 10.8 0.7 7% 1.0 9% 

Magnesium, mg 267.0 25.1 9% 19.5 7% 

Phosphorus, mg 1133.0 122.5 11% 132.8 12% 

Potassium, mg* 3705.3-4120.7 196.4 5% 211.8 6% 

Sodium, mg ≤2179.2 70.7 meets standard 156.2 meets standard 

Zinc, mg 8.3 0.7 9% 1.3 16% 

Vitamins

Vitamin A, μg (RAE) 646.8 59.6 9% 37.8 6% 

Vitamin C, mg 49.7 7.8 16% 6.6 13% 

Vitamin D, μg N/A 0.6 N/A 0.1 N/A 

Vitamin E, mg* 11.2-11.4 1.3 11% 0.5 5% 

Thiamin, mg 0.9 0.1 13% 0.1 11% 

Riboflavin, mg 1.0 0.2 16% 0.1 13% 

Niacin, mg 12.4 1.0 8% 2.3 19% 

Vitamin B6, mg 1.0 0.1 9% 0.2 17% 

Vitamin B12, μg 1.9 0.3 16% 0.5 24% 

Folate, μg (DFE) 310.4 28.9 9% 22.6 7% 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

* Value for % Met is the percent of the lower value in the acceptable range for the standard. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-65 

The TFP standards differ from the DRIs for three nutrients: sodium, potassium, and vitamin E. The 

TFP standard for sodium is set to the median consumption or the UL for sodium, whichever is 

higher. The EFPs all provided less sodium than the weighted average UL for the reference 

participant. The TFP has a range of values for the potassium and vitamin E standards. The EFPO 

contributed 2 percent, and the E+BFPO contributed 5 percent, toward lower limit of the weighted 

average recommendation for potassium, while the EFPD and E+BFPD provided 4 and 6 percent 

respectively. The EFPO provided 9 percent and the E+BFPO provided 11 percent of the lower 

limit of the weighted average recommendation for vitamin E, while the EFPD contributed 4 percent 

and E+BFPD contributed 5 percent of the lower limit of the weighted average recommendation for 

vitamin E. 

3.3.3 Comparison of the NSLP USDA Foods with the 2010 USDA Food 

Pattern 

Tables 3-35 through 3-38 compare the NSLP food profiles to the weighted average 

recommendations from the USDA Food Pattern from the DGA, 2010. Subgroup amounts are 

shown under the row for the group total; amounts of subgroups are included in the group total 

amounts and are included to provide additional information about the contents of the food profiles. 

Tables 3-35 and 3-36 show a direct comparison of the food group content of the NSLP profiles to 

the weighted average 2010 USDA Food Pattern recommendation for the reference participant. 

Tables 3-37 and 3-38 show the comparison of the nutrient content of the EFPs standardized to 

2,000 calories and compared to 2010 USDA Food Pattern recommended amounts at the 2,000 kcal 

level. Standardizing the content of the food profiles to 2,000 kcal acknowledges the calorie 

differences between the DGA recommendations and the calorie content of the EFPO and EFPD. 

Standardizing to 2,000 kcal allows a “food group density” evaluation, providing another way to 

assess the food profiles. 

Food Group Comparison. Tables 3-35 and 3-36 compare the food group content of the EFPs and 

E+BFPs to the weighted average 2010 USDA Food Pattern recommendations for the reference 

participant. The EFPO contributed 27 percent of the weighted average amount of oils 

recommended for the reference participant, 7 percent of the weighted average recommended 

amount of total grains, and 1 to 3 percent of the weighted average recommended amount of fruits, 

vegetables, protein foods, and dairy. The E+BFPO similarly provided 35 percent of the weighted 

average recommended amount of oils, 11 percent of the weighted average recommended amount of 

dairy products, 10 percent of the weighted average recommended amount of total grains, 4 percent 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-66 

of the weighted average recommended amount of fruits, and 2 percent of the weighted average 

recommended amount of both vegetables and protein foods. The EFPD provided 14 percent of the 

weighted average recommended amount of protein foods, 8 percent of the weighted average 

recommended amount of dairy, 6 percent of the weighted average recommended amount of oils, 

and 4 percent of the weighted average recommended amount of fruits, grains and vegetables. The 

E+BFPD provided 15 percent of the weighted average recommended amount of protein foods, 8 

percent of the weighted average recommended amount of dairy, 7 percent of the weighted average 

recommended amount of both fruits and vegetables, 6 percent of the weighted average 

recommended amount of oils, and 4 percent of the weighted average recommended amount of 

grains. Neither the EFPO nor the E+BFPO exceeded the weighted average maximum SoFAS, 

either in total grams or as a percent of calories. The EFPD and E+BFPD provided 6 percent of the 

Table 3-35. Food group and subgroup content of NSLP Entitlement USDA Foods compared to 

weighted average 2010 USDA Food Pattern recommendations for reference 

participant 

Food Group 

Weighted 

average 

USDA Food 

Pattern 

amount 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 1.8 <0.1 1% 0.1 4% 

Vegetables (cup equiv) 2.8 <0.1 2% 0.1 5% 

Dark green 0.3 <0.1 2% <0.1 1% 

Red and orange 0.8 <0.1 1% <0.1 2% 

Legumes 0.3 <0.1 3% <0.1 1% 

Starchy 0.8 <0.1 3% 0.1 11% 

Other 0.7 <0.1 1% <0.1 2% 

Total grains (oz equiv) 7.0 0.5 7% 0.3 4% 

Whole 3.6 0.3 8% <0.1 1% 

Refined 3.5 0.2 6% 0.3 7% 

Protein foods (oz equiv) 5.7 0.1 1% 0.8 14% 

Seafood 1.3 <0.1 1% <0.1 1% 

Meat, poultry, eggs 3.9 <0.1 1% 0.7 19% 

Nuts, seeds, soy products 0.6 <0.1 4% 0.1 11% 

Dairy (cup equiv) 3.0 0.1 2% 0.2 8% 

Oils (grams) 27.8 7.6 27% 1.6 6% 

Maximum SoFAS ( kcal) 238.1 7.0 3% 30.7 13% 

Maximum SoFAS (% kcal) 11% 6% meets guideline 22% exceeds guideline

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-67 

Table 3-36. Food group and subgroup content of NSLP Entitlement + Bonus USDA Foods 

compared to weighted average 2010 USDA Food Pattern recommendations for 

reference participant 

Food Group 

Weighted 

average 

USDA Food 

Pattern 

amount 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 1.8 0.1 4% 0.1 7% 

Vegetables (cup equiv) 2.8 0.1 2% 0.2 7% 

Dark green 0.3 <0.1 3% <0.1 1% 

Red and orange 0.8 <0.1 2% <0.1 3% 

Legumes 0.3 <0.1 5% <0.1 3% 

Starchy 0.8 <0.1 4% 0.1 17% 

Other 0.7 <0.1 1% <0.1 3% 

Total grains (oz equiv) 7.0 0.7 10% 0.3 4% 

Whole 3.6 0.4 10% <0.1 1% 

Refined 3.5 0.3 9% 0.3 7% 

Protein foods (oz equiv) 5.7 0.1 2% 0.9 15% 

Seafood 1.3 <0.1 1% <0.1 1% 

Meat, poultry, eggs 3.9 <0.1 1% 0.8 20% 

Nuts, seeds, soy products 0.6 <0.1 5% 0.1 12% 

Dairy (cup equiv) 3.0 0.3 11% 0.2 8% 

Oils (grams) 27.8 9.9 35% 1.6 6% 

Maximum SoFAS ( kcal) 238.1 10.3 4% 31.4 13% 

Maximum SoFAS (% kcal) 11% 5% meets guideline 20% exceeds guideline

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

weighted average maximum number of calories from SoFAS, and both exceed the weighted average 

guideline for maximum SoFAS as a percent of calories.

Density Comparison. Tables 3-37 and 3-38 present the comparison of the food group content 

standardized to 2,000 kcal with the 2010 USDA Food Pattern recommendations at the 2,000 kcal 

level. 

 Fruits. The EFPO provided 20 percent of the recommended amount of fruit per 2,000 

kcal, while the E+BFPO provided 42 percent of the recommended amount per 2,000 

kcal. The EFPD provided 57 percent and the E+BFPD provided 77 percent of the 

recommended amount of fruit per 2,000 kcal. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-68 

Table 3-37. Food group and subgroup content of NSLP Entitlement USDA Foods on a per 2,000 

calorie basis compared to 2010 USDA Food Pattern 2,000 kcal recommendations 

Food Group 

USDA Food 

Pattern 

amounts 

per 2,000 

kcal 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 0.4 20% 1.1 57% 

Vegetables (cup equiv) 2.5 0.8 30% 1.8 73% 

Dark green 0.2 0.1 42% <0.1 13% 

Red and orange 0.8 0.2 24% 0.3 34% 

Legumes 0.2 0.1 54% <0.1 20% 

Starchy 0.7 0.4 51% 1.3 183% 

Other 0.6 0.1 20% 0.2 40% 

Total grains (oz equiv) 6.0 7.9 132% 4.0 67% 

Whole 3.0 4.4 148% 0.4 15% 

Refined 3.0 3.5 116% 3.6 120% 

Protein foods (oz equiv) 5.5 1.0 19% 11.5 209% 

Seafood 1.1 0.1 10% 0.1 10% 

Meat, poultry, eggs 3.7 0.5 14% 10.4 281% 

Nuts, seeds, soy products 0.6 0.4 73% 0.9 165% 

Dairy (cup equiv) 3.0 1.2 39% 3.3 110% 

Oils (grams) 27.0 125.8 466% 22.4 83% 

Maximum SoFAS, kcal 258.0 114.6 44% 439.5 170% 

Maximum SoFAS, % kcal 13% 6% meets guideline 22% exceeds guideline

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-69 

Table 3-38. Food group and subgroup content of NSLP Entitlement + Bonus USDA Foods on a 

per 2,000 calorie basis compared to 2010 USDA Food Pattern 2,000 kcal 

recommendations 

Food Group 

USDA Food 

Pattern 

amounts 

per 2,000 

kcal 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 0.8 42% 1.5 77% 

Vegetables (cup equiv) 2.5 0.6 25% 2.4 96% 

Dark green 0.2 0.1 35% <0.1 12% 

Red and orange 0.8 0.2 20% 0.4 46% 

Legumes 0.2 0.1 65% 0.1 45% 

Starchy 0.7 0.3 44% 1.7 241% 

Other 0.6 0.1 17% 0.3 50% 

Total grains (oz equiv) 6.0 7.3 122% 3.7 62% 

Whole 3.0 4.0 132% 0.5 15% 

Refined 3.0 3.3 111% 3.2 108% 

Protein foods (oz equiv) 5.5 0.9 17% 11.0 200% 

Seafood 1.1 0.1 12% 0.1 11% 

Meat, poultry, eggs 3.7 0.4 12% 9.9 268% 

Nuts, seeds, soy products 0.6 0.4 61% 0.9 162% 

Dairy (cup equiv) 3.0 3.3 112% 3.0 99% 

Oils (grams) 27.0 104.5 387% 20.5 76% 

Maximum SoFAS, kcal 258.0 109.4 42% 401.4 156% 

Maximum SoFAS, % kcal 13% 5% meets guideline 20% exceeds guideline

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

 Vegetables. The EFPO provided 30 percent of the recommended amount of total 

vegetables per 2,000 kcal; including 42 percent of the dark green vegetables, 24 percent 

of the red and orange vegetables, 53 percent of the legumes, and 51 percent of the 

starchy vegetables recommended. The E+BFPO provided 25 percent of the 

recommended amount of vegetables per 2,000 kcal; including 35 percent of the dark 

green vegetables, 20 percent of the red and orange vegetables, 65 percent of the 

legumes, and 44 percent of the starchy vegetables recommended. The EFPD provided 

73 percent of the recommended amount of vegetables per 2,000 kcal; including 13 

percent of the dark green vegetables, 34 percent of the red and orange vegetables, 20 

percent of the legumes, and 183 percent of the starchy vegetables recommended. The 

E+BFPD provided 96 percent of the recommended amount of vegetables per 2,000 

kcal; including 12 percent of the dark green vegetables, 46 percent of the red and orange 

vegetables, 45 percent of the legumes, and 241 percent of the starchy vegetables 

recommended. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-70 

 Grains. The EFPO provided 132 percent of the recommended amount of total grains 

per 2,000 kcal; including 148 percent of the whole grains and 116 percent of the refined 

grains recommended. The E+BFPO provided 122 percent of the recommended 

amount of total grains per 2,000; including 132 percent of the whole grains and 111 

percent of the refined grains recommended. The EFPD provided 67 percent of the 

recommended amount of total grains per 2,000 calories; including 15 percent of the 

whole grains and 120 percent of the refined grains recommended. The E+BFPD 

provided 62 percent of the recommended amount of total grains per 2,000 calories; 

including 15 percent of the whole grains and 108 percent of the refined grains 

recommended. 

 Protein Foods. The EFPO and the E+BFPO provided approximately 20 percent of 

the recommended amount of protein foods per 2,000 kcal; including 10-14 percent of 

the recommended amount of the seafood and meat, poultry, and eggs subgroups; the 

EFPO provided 73 percent of the recommended amount of nuts, seeds, and soy 

products per 2,000 kcal, while the E+BFPO provided 61 percent. The EFPD and the 

E+BFPD each provided more than twice the recommended amount of protein foods 

per 2,000 kcal, and although the amount of seafood provided was still around 10 

percent of the amount recommended, the EFPD and the E+BFPD provided over twice 

the recommended amount of meat, poultry, and eggs. The amount of nuts, seeds, and 

soy products was just over 165 percent of the recommended amount per 2,000 kcal for 

both the EFPD and E+BFPD. 

 Dairy. The EFPO provided 39 percent of the recommended amount of the dairy group 

per 2,000 kcal, while the E+BFPO provided 112 percent of the recommended amount. 

The EFPD and the E+BFPD provided 110 and 99 percent of the recommended 

amount of dairy per 2,000 kcal, respectively. 

 Oils. The EFPO provided more than four times the recommended amount of oils per 

2,000 kcal, while the E+BFPO provided more than three and one-half the 

recommended amount. The EFPD and the E+BFPD provided 83 and 76 percent of 

the recommended amount of oils per 2,000 kcal. 

 SoFAS. The EFPO and the E+BFPO provided 44 and 42 percent of the maximum 

number of calories from SoFAS per 2,000 calories, and did not exceed the 

recommended amount of SoFAS as a percent of calories. The EFPD and E+BFPD 

provided 170 and 156 percent of the maximum number of calories from SoFAS per 

2,000 calories, and also exceeded the recommendation for SoFAS as a percent of 

calories. 

Food Sources of Calories. An examination of calories “as offered” and “as delivered” by food 

product is indicative of preferences; although the NSLP does not have distribution guides or limits, 

an “as offered” food profile was created as described in section 2.4.3 to represent the USDA Foods 

made available to participating agencies. The “as offered” food profile was developed by assuming 

equal representation of all products within a food category. In reality, participating agencies make 

selections based on a number of factors, including participant preference, storage facility constraints, 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-71 

and cost considerations. A comparison of the calories by food product in the “as offered” food 

profile with the “as delivered” food profile provides a glimpse into the popularity of the food 

products. Appendix H presents the nutrients per month for participants in NSLP. On the basis of 

calories offered and delivered, nearly 17 times more brown rice was offered than delivered, while the 

amount of white rice delivered nearly equaled the amount offered. Similarly, more whole grain pasta 

and whole wheat flour were offered than were delivered. Corn was the preferred canned vegetable, 

and though deliveries of most fresh vegetables were smaller than the amount offered, deliveries of 

fresh potatoes were nearly eight times greater than offered. Other fresh vegetables delivered in 

amounts greater than offered included carrots, celery, iceberg lettuce, and salad mix. Frozen 

potatoes, frozen carrots, and frozen corn were all delivered in greater amounts than offered. Meat, 

poultry, and fish products are offered as either canned, fresh (chilled), or frozen products. Although 

canned meats were delivered at approximately the same amount as offered, there were some striking 

differences for fresh and frozen products. Whole chicken and frozen ground beef were delivered in 

amounts over 250 times greater than offered. Other products delivered in far greater amounts than 

offered included fresh whole turkey, fresh beef roast, and most frozen meats other than catfish, 

ground turkey, and turkey pieces. Peanut butter and fruit-and-nut mix were delivered in much 

greater amounts than offered, while other nut products were delivered in smaller amounts than 

offered. Mozzarella cheese was delivered in amounts more than 15 times greater than offered; 

American (both regular and reduced fat) and cheddar cheeses were also delivered in greater amounts 

than offered, while reduced fat cheddar cheese was delivered in smaller amounts than offered. Both 

milk products and both oil products were offered in much greater amounts than delivered, while 

eggs were delivered in amounts comparable to that offered. 

3.3.4 HEI-2005 Score for the NSLP USDA Foods 

Table 3-39 shows the HEI-2005 component and overall scores for the EFPs and E+BFPs, the 

average diet of American children, and the average diet of child SNAP participants. 119 Both “as 

offered” and “as delivered” food profiles compared favorably to the average American diet and the 

diet of average SNAP participants. The average NSLP food profiles achieved scores of 69.5 and 78.1 

for EFPO and E+BFPO respectively, and 72.4 and 74.1 for EFPD and E+BFPD respectively out 

of 100. These scores are approximately 15 points above those achieved by American children on 

average (55.0 out of 100) and by child SNAP participants (53.2 out of 100). 

 

119Cole, Nancy and Fox, Mary Kay. Diet Quality of Americans by Food Stamp Participation Status: Data from the National Health and Nutrition Examination 

Survey, 1999-2004. U.S. Department of Agriculture, Food and Nutrition Service, July 2008, page C-35. 

http://www.fns.usda.gov/ora/menu/Published/snap/FILES/Participation/NHANES-FSP.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-72 

Table 3-39. HEI-2005 scores for the NSLP USDA Foods, the average diet for American children 

(ages 2-18), and the average diet of child SNAP participants (ages 2-18) 

Maximum 

component 

score 

EFP E+BFP 

Children (ages 2-18) 

1999-2004 

Offered Delivered Offered Delivered 

All 

children 

SNAP 

participants 

1 Total fruit 5 1.2 3.6 2.6 4.8 3.4 3.4 

2 Whole fruit 5 2.3 5.0 2.0 5.0 3.1 2.7 

3 Total vegetables 5 1.7 4.3 1.4 5.0 2.3 2.4 

4 Dark green & orange 

veg & legumes 5 1.1 0.9 0.9 1.3 0.8 0.9 

5 Total grains 5 5.0 3.4 5.0 3.1 5.0 5.0 

6 Whole grains 5 5.0 0.7 5.0 0.8 0.9 0.6 

7 Milk 10 4.5 10.0 10.0 10.0 8.4 7.8 

8 Meat and beans 10 3.0 10.0 3.0 10.0 8.0 8.5 

9 Oils 10 10.0 9.3 10.0 8.5 5.8 5.3 

10 Saturated fat 10 5.0 0.0 7.2 0.0 4.1 3.6 

11 Sodium 10 10.0 8.3 10.0 8.5 5.4 5.2 

12 Calories from SoFAAS 20 20.0 17.1 20.0 18.0 7.1 7.1 

Total HEI-2005 Score 100 68.8 72.4 77.2 74.9 55.0 53.2 

NOTE: SoFAAS = Calories from solid fat, alcohol, and added sugar. 

Figure 3-9 shows a comparison of the total HEI-2005 score for the NSLP food profiles, as well as 

the HEI-2005 score for the average diet of American children ages 2-18 and the average diet of child 

SNAP participants, also ages 2-18. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-73 

Figure 3-9. HEI-2005 overall scores for average diet of American children (ages 2-18), the 

average diet of child SNAP participants (ages 2-18), and the NSLP USDA Foods 

 Discussion 

As the NSLP does not have distribution guides, the creation of an “as offered” food profile relied 

on the costs of foods and funds available to schools in SY 2009, with an equal portion of the funds 

available being attributed to each food group. The methodology relied on the actual spending in 

FY 2009, and as not all USDA Foods made available to the NSLP were actually delivered as 

entitlement foods, not all USDA Foods are included in the “as offered” food profile; for example, 

juice was delivered only as a bonus food in FY2009. The lack of distribution guides and the 

variability in food selections across administering agencies means that the food profile “as offered” 

may not reflect the actual variety and quantity of USDA foods provided in any one school. 

The NSLP is required to provide one third of the daily calorie, protein, calcium, iron, vitamin A, and 

vitamin E needs for the participants through the foods provided at lunch. The “as delivered” food 

profiles contributed nearly one quarter of the required amount of calories (one third of the weighted 

average kcal requirement). It is of note that meats, vegetables, and fruit represented significantly 

more of the “as delivered” food profiles than the “as offered” food profiles, while grains were a 

significantly smaller fraction of the “as delivered” food profiles. These differences are reflected in 

the nutrient analysis, as the “as offered” entitlement food profile did not meet the AMDR for 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-74 

protein, though the addition of bonus USDA Foods increased the protein to be within the AMDR. 

Both “as delivered” food profiles met the AMDR for protein; the “as delivered” food profile with 

bonus foods contributed 83 percent toward the amount of protein required daily in the NLSP (one 

third of the weighted average recommendation for the reference participant). All food profiles were 

below the AMDR for carbohydrates, and all exceeded the AMDR for fat. Although the “as offered” 

food profiles contained a large percentage of oils (18 to 27% of the total weight), the “as delivered” 

food profiles contained 2 percent or less, indicating that the fat content in the “as delivered” food 

profiles was due primarily to the other food groups, likely the cheese and meat groups. The NSLP is 

required to provide less than 30 percent of total fat calorie and less than 10 percent of calories from 

saturated fat, but the “as delivered” food profile with bonus foods exceeded those requirements. 

The “as delivered” food profile with bonus foods contributed substantially to the requirement to 

provide one third of the weighted average recommended amounts of selected minerals and vitamins. 

The “as delivered” food profile provided 20 percent of the one third requirement of calcium, 28 

percent of the one third requirement of iron, 18 percent of the one third requirement vitamin A, and 

40 percent of the one third requirement vitamin C. On average, USDA Foods in the “as delivered” 

food profile with bonus foods contributed between five and 20 percent of the weighted average 

DRI of the remaining minerals and vitamins. 

The food profiles provided between 1 and 15 percent of the recommended amount of all food 

groups except the oils food group; the “as offered” food profiles provided 27 to 35 percent of the 

weighted average 2010 USDA Food Pattern recommended amount of oils, while the “as delivered” 

food profiles provided 6 percent. The comparison of the various food profiles on the basis of 2,000 

calories shows that foods offered and delivered in the NSLP can contribute significantly to the 

variety in the diet of the participants. The “as delivered” food profiles contribute more than twice 

the recommended amount of protein foods, 100 percent of the recommended amount of dairy 

products, and well over half the recommended amounts of fruit, vegetables, grains, and oils per 

2,000 calories. Both “as delivered” food profiles exceed the recommended amount of SoFAS per 

2,000 calories. 

Although both the comparison of the “as offered” and “as delivered” food profiles with the DRI 

and the 2010 USDA Food Pattern recommendations indicated that the fat content of the food 

profiles exceeded recommended amounts, it is important to keep in mind that the USDA Foods do 

not represent all of the foods included in lunches served, but are merely a fraction of all foods 

served at lunch. In addition, it should be noted that the HEI-2005 score for all food profiles in the 

NSLP compared quite favorably to those of the average American child and average child SNAP 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-75 

participant. This comparison indicates that the variety and relative quantities of USDA Foods 

provided to the NSLP has the potential to improve the diet of the participants. 

The NSLP is one of the oldest nutrition assistance programs implemented by the USDA. Since its 

inception, the nutrition guidelines for the NSLP have expanded from preventing hunger and 

malnutrition to preventing hunger as well as providing healthy, balanced meals in school-age 

children.120

Recent estimates indicate that USDA Foods represent between 15-20 percent of foods in school 

meals. A report published by the Robert Wood Johnson Foundation assessed commodity orders 

among California schools in SY 2005-6 and reported that more than 82 percent of the State’s school 

entitlement value was directed toward meat and cheese products.121 The findings of the current 

evaluation indicate that while meats still account for the largest delivery amount by weight (data by 

cost was not examined), milk was the least delivered USDA Food in the food profile. Similarly, the 

2008 report from Food Research and Action Center (FRAC) stated that “a common complaint that 

is voiced about the traditional school lunch commodity program is that it does not offer fresh fruits 

and vegetables. It actually does, but the amounts and types available are relatively small. Canned and 

frozen fruits and vegetables are more often available as commodity foods.”122 In the current 

evaluation, we note that bonus USDA Foods enhanced the fruit, fruit juice, and vegetable amount in 

the “as delivered” food profile. Appendix H provides the nutrient content of the USDA Foods in 

the “as offered” and “as delivered” food profiles. The calories from fruit items in the “as delivered” 

food profile show that deliveries of fresh apples, grapes, oranges, and pears were much greater than 

offered, as were deliveries of fresh carrots, celery, lettuce, and potatoes. 

Prior studies on the nutrient contribution of NSLP to the diets of participating children indicate that 

NSLP meals provide excess energy from fat. In the current evaluation, the entitlement USDA Food 

profile and the entitlement + bonus USDA Food profile “as delivered” provided more than the 

recommended 30 percent of total energy from fat. Since the USDA Foods are combined with other 

foods, these data should not be interpreted to imply that NSLP meals fail to comply with the 

recommendations of providing no more than 30 percent of total energy from fat. The current data 

 

120U.S. Department of Agriculture Economic Research Service, ERS Report Summary. National School Lunch Program: Background, Trends, and Issues. 2008, 

page 1. http://www.ers.usda.gov/Publications/ERR61/err61_reportsummary.pdf. 

121Hecht, K., et al. The impact of the Federal child nutrition commodity program on the nutritional quality of school meals in California. Princeton: Robert Wood 

Johnson Foundation, 2008. 

122Food Research and Action Center. USDA Foods and the Nutritional Quality of the National School Lunch Program: Historical Role, Current Operations, and 

Future Potential, page 10. http://frac.org/newsite/wp-content/uploads/2009/09/commodities08.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-76 

simply mean that USDA Foods provided more than one third of the total energy from fat, and 

States have the responsibility of ensuring that the combination of USDA Foods and commercially 

available foods meet the meal pattern requirements for school lunch. 

USDA has been making continual changes in the school lunch USDA Foods program, and actively 

responds to complaints from participating State agencies, school lunch managers, and public health 

nutritionists. This is reflected in the major changes in foods purchased by the USDA, which include 

more whole grains, trans fat-free products, and low- or salt-free products. The recent IOM report123

has made several recommendations to align school meals with the DGA. These recommendations 

focus on adoption of standards for menu planning in three specific areas: (1) increase the amount of 

fruits, vegetables, and whole grains, (2) set a minimum and maximum level of calories, and (3) 

increase the focus on reducing the amount of saturated fat and sodium. The findings from this 

evaluation suggest that the FY 2009 USDA Food profiles are already in line with the IOM 

recommendations on fruits and vegetables and sodium, as well as for whole grains in the “as 

offered” food profile. 

3.4 The Emergency Food Assistance Program (TEFAP) 

As participation data are not tracked for TEFAP, it was not possible to perform a calculation of the 

foods provided to TEFAP on a per participant basis. As described in section 2.4.1., the Hunger in 

America report was consulted as a source to determine an estimated number of participants served 

by USDA Foods in TEFAP. However, the report does not provide enough specificity to estimate 

the number of participants receiving USDA Foods through TEFAP. In order to eliminate a 

potential misunderstanding of the analysis, the per-participant comparisons to the DRI, TFP, and 

2010 USDA Food Patterns have been eliminated. This summary of results will be focused on the 

comparison of the food profiles to the 2010 USDA Food Pattern amounts recommended per 2,000 

calories and the HEI-2005 as a way of assessing the quality of the USDA Foods provided in 

TEFAP. 

In FY 2009, the TEFAP entitlement USDA Food profile provided 344.7 million lbs to participating 

institutions; bonus foods doubled that amount to 729.6 million lbs. Figure 3-10 shows the 

composition of TEFAP food profiles on the basis of weight. The food groups shown were taken 

 

123Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, D.C.: The National Academies Press, page 121. 

http://www.fns.usda.gov/ora/MENU/Published/CNP/FILES/SchoolMealsIOM.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-77 

from the CSFP distribution guide, as TEFAP does not have guides and the foods offered were 

similar to those in CSFP. TEFAP provided a wide variety of entitlement and bonus USDA Foods to 

participants. Vegetables, meat, starches, and peanut butter/dried beans represented 75 percent of the 

total weight of the entitlement USDA Foods delivered, and 64 percent of the total weight of the 

entitlement and bonus USDA Foods delivered. Inclusion of bonus USDA Foods resulted in an 

increase in the amount of meats, fruits, and juices provided to participants. 

Figure 3-10. Food group* composition by weight (pounds) of TEFAP USDA Foods as a percentage 

of total weight of foods offered/delivered 

* Food groups are those from the CSFP distribution guide (see Appendix D). 

Table 3-40 provides a summary of the analysis of each food profile compared to the dietary 

standards. The table lists the nutrients that met the indicated percent of each dietary standard. A 

detailed discussion of the comparison with each dietary standard follows the figure. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-78 

Table 3-40. Summary of the nutrient content of TEFAP USDA Foods relative to 2010 USDA Food 

Pattern recommendations per 2,000 calories 

Benchmark 

Offered Delivered 

Entitlement Entitlement + Bonus Entitlement Entitlement + Bonus 

2010 

USDA Food 

Pattern 

Food Groups/2,000 kcal

>100% Legumes, Starchy 

vegetables, Total 

grains,* Whole 

grains, Refined 

grains, 

Nuts/seeds/soy 

products, Oils 

Legumes, Total 

grains, Whole grains, 

Refined grains, 

Nuts/seeds/soy 

products, Oils 

Legumes, Starchy 

vegetables, Total 

grains, Refined 

grains, Protein foods, 

Nuts/seeds/soy 

products 

Red/orange 

vegetables, Legumes, 

Refined grains, 

Protein foods, 

Meat/poultry/eggs, 

Nuts/seeds/soy 

products 

76-100% - - Red/orange 

vegetables, 

Meat/poultry/eggs, 

Oils 

Fruits, Starchy 

vegetables, Total 

grains, Oils 

51-75% Vegetables, Protein 

foods 

Starchy vegetables, 

Protein foods 

Vegetables, Seafood Seafood 

26-50% Dk green vegetables, 

Red/orange 

vegetables 

Fruits, Vegetables, 

Red/orange 

vegetables, Dairy 

Fruits, Dk green 

vegetables, Whole 

grains, SoFAS 

Vegetables, Whole 

grains, Dairy, SoFAS 

10-25% Fruits, 

Meat/poultry/eggs 

Dk green vegetables,

Seafood, 

Meat/poultry/eggs, 

SoFAS 

- Dk green vegetables

<10% Seafood, Dairy, 

SoFAS 

- Dairy -

*DGA recommends replacing refined grains with whole grains; when refined grains are selected, they should be enriched.124

3.4.1 Comparison of the TEFAP USDA Foods with 2010 USDA Food 

Pattern 

Table 3-41 and 3-42 show the comparison of the nutrient content of the TEFAP offered and 

delivered food profiles standardized to 2,000 calories and compared to the 2010 USDA Food 

Pattern recommended intake at the 2,000 kcal level. Standardizing the content of the offered and 

delivered food profiles to 2,000 kcal acknowledges the calorie differences between the 2010 USDA 

Food Pattern recommendations and those provided by the TEFAP food profiles. Standardizing to 

2,000 kcal allows a “food group density” evaluation, providing another way to assess the food 

profiles. 

 

124U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, 

DC: U.S. Government Printing Office, December 2010; p. 36. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-79 

Table 3-41. Food group and subgroup content of TEFAP Entitlement USDA Foods on a per 2,000 

calorie basis compared to 2010 USDA Food Pattern recommendations per 2,000 

calories 

Food Group 

USDA Food 

Pattern 

amounts per 

2,000 kcal 

As Offered As Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 0.5 23% 0.7 36% 

Vegetables (cup equiv) 2.5 1.3 53% 1.8 72% 

Dark green 0.2 0.1 31% 0.1 26% 

Red and orange 0.8 0.4 49% 0.7 92% 

Legumes 0.2 0.5 240% 0.8 351% 

Starchy 0.7 0.8 107% 0.8 110% 

Other 0.6 0.1 18% 0.2 42% 

Total grains (oz equiv) 6.0 15.4 257% 10.2 170% 

Whole 3.0 8.8 292% 1.5 49% 

Refined 3.0 6.6 222% 8.7 291% 

Protein foods (oz equiv) 5.5 2.8 51% 6.3 114% 

Seafood 1.1 0.1 7% 0.6 51% 

Meat, poultry, eggs 3.7 0.8 21% 3.0 81% 

Nuts, seeds, soy products 0.6 1.9 336% 2.7 472% 

Dairy (cup equiv) 3.0 0.2 5% 0.2 7% 

Oils (grams) 27.0 42.0 156% 27.0 100% 

Maximum SoFAS ( kcal) 258.0 23.4 9% 66.8 26% 

Maximum SoFAS (% kcal) 13.0% 1% meets guideline 3% meets guideline 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-80 

Table 3-42. Food group and subgroup content of TEFAP Entitlement + Bonus USDA Foods on a 

per 2,000 calorie basis compared to 2010 USDA Food Pattern recommendations 

per 2,000 calories 

Food Group 

USDA Food 

Pattern 

amounts per 

2,000 kcal 

As Offered As Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 0.9 47% 1.6 81% 

Vegetables (cup equiv) 2.5 0.9 34% 1.7 69% 

Dark green 0.2 <0.1 19% <0.1 15% 

Red and orange 0.8 0.3 38% 0.8 101% 

Legumes 0.2 0.3 157% 1.2 581% 

Starchy 0.7 0.5 65% 0.6 90% 

Other 0.6 0.1 10% 0.2 43% 

Total grains (oz equiv) 6.0 11.6 193% 5.9 98% 

Whole 3.0 5.3 176% 0.8 28% 

Refined 3.0 6.3 211% 5.0 168% 

Protein foods (oz equiv) 5.5 2.8 52% 9.4 171% 

Seafood 1.1 0.1 10% 0.8 71% 

Meat, poultry, eggs 3.7 0.9 23% 5.8 156% 

Nuts, seeds, soy products 0.6 1.9 327% 2.8 489% 

Dairy (cup equiv) 3.0 0.9 29% 1.1 36% 

Oils (grams) 27.0 72.7 269% 22.7 84% 

Maximum SoFAS ( kcal) 258.0 39.2 15% 101.4 39% 

Maximum SoFAS (% kcal) 13.0% 2% meets guideline 5% meets guideline 

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

Comparison of the food group content standardized to 2,000 kcal with the 2010 USDA Food 

Pattern at the 2,000 kcal level reveals the following: 

 Fruits. The EFPO provided 23 percent of the recommended amount of fruit per 2,000 

kcal, while the E+BFPO provided 47 percent of the recommendation. The EFPD and 

E+BFPD provided 36 and 81 percent of the recommended amounts per 2,000 kcal, 

respectively. 

 Vegetables. The EFPO provided 53 percent of the recommended amount of 

vegetables per 2,000 calories; including 31 percent of the dark green vegetables, 49 

percent of the red and orange vegetables, 240 percent of the legumes, and 107 percent 

of the starchy vegetables recommended. The E+BFPO provided 34 percent of the 

recommended amount of vegetables per 2,000 calories; including 19 percent of the dark 

green vegetables, 38 percent of the red and orange vegetables, 157 percent of the 

legumes, and 65 percent of the starchy vegetables recommended. The EFPD provided 

72 percent of the recommended amount of vegetables per 2,000 calories; including 26 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-81 

percent of the dark green vegetables, 92 percent of the red and orange vegetables, 351 

percent of the legumes, and 110 percent of the starchy vegetables recommended. The 

E+BFPD provided 69 percent of the recommended amount of vegetables per 2,000 

kcal; including 15 percent of the dark green vegetables, 101 percent of the red and 

orange vegetables, 581 percent of the legumes, and 90 percent of the starchy vegetables 

recommended. 

 Grains. The EFPO provided 257 percent of the recommended amount of total grains 

per 2,000 kcal, including 292 percent of the recommended amount of whole grains and 

292 percent of the recommended amount of refined grains. The E+BFPO provided 

193 percent of the recommended of total grains per 2,000 kcal, including 176 percent of 

the recommended amount of whole grains and 211 percent of the recommended 

amount of refined grains. The EFPD and E+BFPD provided 170 and 98 percent of the 

recommended amount of total grains per 2,000 kcal, respectively. The EFPD provided 

49 percent of the recommendation for whole grains and 291 percent of the 

recommendation for refined grains, while the E+BFPD provided 28 percent of the 

recommended amount of whole grains and 168 percent of the recommendation for 

refined grains. 

 Protein Foods. The EFPO and E+BFPO each contributed about half the 

recommended amount of protein foods per 2,000 kcal. The EFPO provided 7 percent 

of the recommended amount of seafood, 21 percent of the recommended amount of 

meat, poultry, and eggs, and 336 percent of the recommended amount of nuts, seeds, 

and soy products per 2,000 kcal. The E+BFPO provided very similar amounts of the 

protein subgroups. The EFPD provided 114 percent recommended amount of protein 

foods per 2,000 kcal, including 51 percent of the recommendation for seafood, 81 

percent of the recommendation for meat, poultry, and eggs, and 472 percent of the 

recommendation for nuts, seeds, and soy products. The E+BFPD provided 171 percent 

of the recommended amount of protein foods per 2,000 kcal, including 71 percent of 

the recommendation for seafood, 156 percent of the recommendation for meat, poultry, 

and eggs, and 489 percent of the recommendation for nuts, seeds, and soy products. 

 Dairy. The EFPO contributed 5 percent of the recommended amount of dairy per 

2,000 kcal, and the E+BFPO contributed 29 percent. The EFPO provided 7 percent 

and the E+BFPD provided 36 percent of the recommended amount of dairy per 2,000 

kcal. 

 Oils. The EFPO provided one and one-half the recommended amount of oils, while 

the E+BFPO provided more than two and one-half times the recommended amount; 

the EFPD provided the recommended amount of oils and the E+BFPD provided 84 

percent of the recommended amount. 

 SoFAS. The EFPO provided 9 percent of the maximum calories from SoFAS per 2,000 

kcal, while the E+BFPO provided 15 percent; the EFPD provided 26 percent of the 

maximum calories from SoFAS, and the E+BFPD provided 39 percent. The EFPs and 

the E+BFPs all provided less than the maximum SoFAS as a percent of calories. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-82 

3.4.2 HEI-2005 Score for the TEFAP USDA Foods 

Table 3-43 shows the HEI-2005 component and overall scores for the EFP and E+BFP, the 

average American diet, and the average diet of SNAP participants. 125 Both “as offered” and “as 

delivered,” the EFP and E+BFP compared favorably to the average American diet and the diet of 

average SNAP participants. The TEFAP “as offered” food profile achieved a score of 77.6 and 79.6 

for EFP and E+BFP respectively; the “as delivered” food profiles scored 83.0 and 88.9 for EFP and 

E+BFP respectively out of 100. These scores are more than 20 points above those achieved by 

Americans on average (57.5 out of 100) and by SNAP participants (51.9 out of 100). 

Table 3-43. HEI-2005 scores for the TEFAP USDA Foods, the average American diet, and the 

average diet of SNAP participants 

Maximum 

component 

score 

EFP E+BFP Population Scores 

Offered Delivered Offered Delivered 

All 

persons 

(1999-

2004) 

SNAP 

participan

ts (1994-

2004) 

1 Total fruit 5 1.4 2.3 2.9 5.0 3.1 2.8 

2 Whole fruit 5 1.4 2.9 2.4 4.3 3.5 2.5 

3 Total 

vegetables 5 3.0 5.0 2.0 5.0 3.2 2.9 

4 Dark green & 

orange veg & 

legumes 5 1.5 5.0 0.9 5.0 1.4 1.3 

5 Total grains 5 5.0 5.0 5.0 4.9 5.0 5.0 

6 Whole grains 5 5.0 2.4 5.0 1.4 1.0 0.7 

7 Milk 10 0.6 0.8 3.3 4.2 6.3 5.6 

8 Meat and 

beans 10 9.7 10.0 8.4 10.0 10.0 10.0 

9 Oils 10 10.0 10.0 10.0 9.5 6.3 4.7 

10 Saturated fat 10 10.0 10.0 9.8 10.0 3.9 3.8 

11 Sodium 10 10.0 9.5 10.0 9.7 6.2 6.3 

12 Calories from 

SoFAAS 20 20.0 20.0 20.0 20.0 7.2 5.7 

Total HEI-2005 

score 100 77.6 83.0 79.6 88.9 57.5 51.9 

NOTE: SoFAAS = Calories from solid fat, alcohol, and added sugar. 

 

125Cole, Nancy and Fox, Mary Kay. Diet Quality of Americans by Food Stamp Participation Status: Data from the National Health and Nutrition Examination 

Survey, 1999-2004. U.S. Department of Agriculture, Food and Nutrition Service, July 2008, page C-34. 

http://www.fns.usda.gov/ora/menu/Published/snap/FILES/Participation/NHANES-FSP.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-83 

Figure 3-11 shows a comparison of the total HEI-2005 score for the TEFAP USDA Foods, as well 

as the HEI-2005 score for the average American diet and the average diet of SNAP participants. 

Figure 3-11. HEI-2005 overall scores for the average American diet, the average diet of SNAP 

participants, and the TEFAP USDA Foods 

 Discussion 

As with the NSLP, TEFAP does not have distribution guides and so the creation of an “as offered” 

USDA Food profile relied on the costs of foods and funds available in FY 2009. Funds available in 

2009 were equally divided between broad food groups (based on the CSFP distribution guide), and 

those funds were used to derive an estimated weight of each USDA food “offered” to participants 

in TEFAP. The methodology relied on the actual spending in FY 2009, and as not all USDA Foods 

made available to TEFAP were actually delivered as entitlement foods, not all USDA Foods made 

available to TEFAP are included in the “as offered” food profile. The lack of distribution guides 

means that the “as offered” food profile may not reflect the actual variety and quantity of USDA 

Foods provided to all participants in TEFAP. 

An examination of the food groups offered and delivered in TEFAP reveal that meats represented a 

significantly greater percentage of the foods delivered than offered on a 2,000 calorie basis, while 

cereals and oils were significantly smaller percentages of the foods delivered. TEFAP food profiles 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-84 

with bonus foods contributed a greater percentage toward the meeting the recommended amount 

per 2,000 kcal for fruit, dairy and protein foods (“as delivered” only) and oils (“as offered” only), but 

not for vegetables, grains, protein foods (“as offered” only), and oils (“as delivered” only). 

Data on the number of participants served by TEFAP are not tracked by the USDA. The transient 

nature of participation makes such tracking difficult to undertake; however, this poses a major 

challenge in the ascertainment of the amount of USDA Foods delivered to an average program 

participant. Without data on the number of people served, we were unable to compare the content 

of USDA Foods provided in TEFAP to dietary standards on a per-participant basis. 

While some participating agencies provide meals to be consumed on-site, others provide food or 

groceries that can be brought home. Thus, there is considerable variability not only in how the foods 

are provided to the participant, but also the number of meals a participant may choose to eat on-site. 

To date, only one study examined the nutrient contribution of the TEFAP USDA Foods to the diets 

of the elderly; the authors noted that TEFAP USDA Foods satisfied more than 100 percent of the 

RDA for calcium and phosphorus, provided two thirds of the RDA for protein and riboflavin, and 

around one third of the RDA for thiamin, iron, and total calories. However, TEFAP made less than 

significant contributions to vitamin A, vitamin C, or niacin in the diets of Detroit TEFAP 

participants.126 

3.5 Child and Adult Care Food Program (CACFP) 

In FY 2009, CACFP entitlement USDA Foods provided a total of 1.8 million lbs to participating 

institutions; when bonus USDA Foods were included, the delivered USDA Foods provided a total 

of 2.2 million lbs. As described in Chapter 1, CACFP providers may elect to receive either USDA 

Foods or cash in lieu of USDA Foods. FNS does not track the number of participants served by 

providers who elect to receive USDA Foods. Although an attempt was made to estimate the 

number of participants served by providers receiving USDA Foods by aggregating the number of 

participants in States that received USDA Foods in 2009, this method still overestimated the 

number of participants who actually received USDA Foods, thereby underestimating the food and 

nutrient composition of the “as delivered” USDA Foods. Therefore, comparisons on a per 

participant basis are not included in this report; the summary of results will be focused on the 

 

126Ponza, M. and Wray, L. Final Results of the Elderly Programs Study. Evaluation of the Food Assistance Needs of the Low-Income Elderly and their Participation in 

USDA Programs. 1990, pages 115-116. http://aspe.hhs.gov/pic/pdf/3832.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-85 

comparison of the CACFP USDA Food profiles to the 2010 USDA Food Pattern recommendations 

per 2,000 calories and the HEI-2005 as a way of assessing the quality of the USDA Foods provided 

in CACFP. 

Figure 3-12 shows the food groups represented in CACFP food profiles as a percentage of the total 

weight of foods offered and delivered in CACFP. The entitlement foods offered to participating 

institutions included varying amounts of foods from five food groups (juice was not offered as an 

entitlement USDA Food), with the largest amounts of delivery for grains (31%) and oil (27%); 

bonus foods added a small percentage of juice (7%), and all other food groups essentially changed 

very little. The comparison of foods offered to foods delivered reveals some significant changes: the 

amount of fruit delivered represented a significantly larger percentage of the total, and increases 

were also seen in the ratio of cheese and meat, while the percentage of oils and grains dropped 

substantially. 

Figure 3-12. Food group* composition by weight (pounds) of CACFP USDA Foods as a 

percentage of total weight of foods offered/delivered 

* Food groups are those used to develop the “as offered” food profiles, which were taken from the IOM report on School Meals.127

 

127Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, D.C.: The National Academies Press, page 271. 

http://www.fns.usda.gov/ora/MENU/Published/CNP/FILES/SchoolMealsIOM.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-86 

3.5.1 Comparison of CACFP USDA Foods with 2010 USDA Food Pattern 

Table 3-44 provides a summary of the analysis of the USDA Foods offered and delivered in CACFP 

compared to the 2010 USDA Food Pattern recommendations at the 2,000 kcal level. A detailed 

discussion of the comparison is presented in the remainder of this section. 

Table 3-44. Summary of the nutrient content of CACFP USDA Foods relative to 2010 USDA Food 

Pattern recommendations per 2,000 calories 1

Benchmark 

Offered Delivered 

Entitlement Entitlement + Bonus Entitlement Entitlement + Bonus 

2010 USDA 

Food Pattern Food groups/2,000 kcal 

>100% Total grains,2

Whole grains, Oils 

Total grains, Whole 

grains, Oils 

Total grains,

Refined grains, 

Protein foods, 

Meat/poultry/eggs, 

Dairy, and SoFAS 

Total grains, Refined 

grains, Protein foods, 

Meat/poultry/eggs, 

Dairy, and SoFAS 

76-100% Refined grains Refined grains Oils Fruits, Oils 

51-75% Nuts/seeds/soy 

products 

Nuts/seeds/soy 

products 

Fruits, 

Nuts/seeds/soy 

products 

Nuts/seeds/soy 

products 

26-50% - Legumes, Dairy,

SoFAS 

Starchy vegetables, 

Whole grains 

Starchy vegetables, 

Whole grains 

10-25% Vegetables, 

Red/orange 

vegetables, 

Legumes, Starchy 

vegetables, Protein 

foods, Seafood, 

Meat/poultry/eggs, 

Dairy, and SoFAS 

Fruits, Vegetables,

Red/orange 

vegetables, Starchy 

vegetables, Protein 

foods, Seafood, 

Meat/poultry/eggs 

Vegetables, 

Red/orange 

vegetables 

Vegetables, 

Red/orange 

vegetables, Legumes

<10% Fruits - Legumes, Seafood Seafood 

1 There were no Dark green vegetables offered or delivered in CACFP in 2009. 

2 DGA recommends replacing refined grains with whole grains; when refined grains are selected, they should be enriched.128

Tables 3-45 and 3-46 present the comparison of the CACFP food profiles to the 2010 USDA Food 

Pattern recommendations from the DGA, 2010. Subgroup amounts shown under the row for the 

group total are included in the group total amounts; they provide additional information about the 

food group profile of the USDA Foods. The tables show the comparison of the food group profile 

of CACFP USDA Foods standardized to 2,000 calories and compared to the 2010 USDA Food 

Pattern recommended intake at the 2,000 kcal level. Standardizing the content of the USDA Foods 

to 2,000 kcal acknowledges the calorie differences between the USDA Food Pattern recommended 

 

128U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, 

DC: U.S. Government Printing Office, December 2010; p. 36. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-87 

Table 3-45. Food group and subgroup content of CACFP Entitlement USDA Foods on a per 2,000 

calorie basis compared to 2010 USDA Food Pattern recommendations per 2,000 

calories 

Food Group 

USDA Food 

Pattern per 

2,000 kcal 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 0.1 5% 1.1 55%

Vegetables (cup equiv) 2.5 0.3 12% 0.4 15%

Dark green 0.2 0 N/A 0 N/A

Red and orange 0.8 0.2 21% 0.1 11%

Legumes 0.2 <0.1 22% <0.1 7%

Starchy 0.7 0.1 17% 0.2 33%

Other 0.6 <0.1 4% 0.1 10%

Total grains (oz equiv) 6.0 7.3 121% 7.0 117%

Whole 3.0 4.7 158% 1.3 44%

Refined 3.0 2.5 85% 5.7 189%

Protein foods (oz equiv) 5.5 1.3 24% 6.7 123%

Seafood 1.1 0.1 10% <0.1 3%

Meat, poultry, eggs 3.7 0.8 23% 6.4 172%

Nuts, seeds, soy products 0.6 0.4 64% 0.3 56%

Dairy (cup equiv) 3.0 1.3 44% 4.3 145%

Oils (grams) 27.0 131.4 487% 26.2 97%

Maximum SoFAS ( kcal) 258.0 125.0 48% 511.1 198%

Maximum SoFAS (% kcal) 13% 6% meets guideline 26% exceeds guideline

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 

Table 3-46. Food group and subgroup content of CACFP Entitlement + Bonus USDA Foods on a 

per 2,000 calorie basis compared to 2010 USDA Food Pattern recommendations 

per 2,000 calories 

Food Group 

USDA Food 

Pattern per 

2,000 kcal 

Offered Delivered 

Amount % Met Amount % Met 

Fruits (cup equiv) 2.0 0.3 14% 1.8 89%

Vegetables (cup equiv) 2.5 0.3 12% 0.4 18%

Dark green 0.2 0.0 N/A 0 N/A

Red and orange 0.8 0.2 20% 0.1 17%

Legumes 0.2 0.1 36% <0.1 15%

Starchy 0.7 0.1 16% 0.2 33%

Other 0.6 <0.1 3% 0.1 14%

Total grains (oz equiv) 6.0 7.3 122% 6.7 112%

Whole 3.0 4.6 153% 1.3 42%

Refined 3.0 2.7 91% 5.4 181%

Protein foods (oz equiv) 5.5 1.4 25% 6.5 118%

Seafood 1.1 0.2 19% <0.1 2%

Meat, poultry, eggs 3.7 0.8 22% 6.2 166%

Nuts, seeds, soy products 0.6 0.4 63% 0.3 54%

Dairy (cup equiv) 3.0 1.3 43% 4.2 139%

Oils (grams) 27.0 127.1 471% 25.0 93%

Maximum SoFAS ( kcal) 258.0 123.9 48% 488.9 190%

Maximum SoFAS (% kcal) 13% 6% meets guideline 24% exceeds guideline

NOTE: Amounts are displayed rounded to the nearest tenth; % Met is calculated on the amounts prior to rounding. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-88 

amounts and those provided by CACFP USDA Foods. Standardizing to 2,000 kcal allows a “food 

group density” evaluation, providing another way to assess the USDA Foods. 

Comparison of the food group content standardized to 2,000 kcal with the 2010 USDA Food 

Pattern at the 2,000 kcal level indicates the following: 

 Fruits. The EFPO contributed 5 percent of the recommended amount of fruit per 

2,000 kcal, while the E+BFPO contributed 14 percent. The EFPD contributed 55 

percent of the recommended amount and the E+BFPD improved the contribution 

even further, to 89 percent of the recommended amount of fruit per 2,000 kcal. 

 Vegetables. The EFPO contributed 12 percent toward the recommended amount of 

vegetables per 2,000 calories, including 21 percent of the amount of red and orange 

vegetables, 22 percent of the legumes, and 17 percent of the starchy vegetables 

recommended. The E+BFPO contributed 12 percent of the recommended amount of 

vegetables per 2,000 calories, including 20 percent of the amount of red and orange 

vegetables, 36 percent of the legumes, and 16 percent of the starchy vegetables 

recommended. The EFPD contributed 15 percent of the recommended amount of 

vegetables per 2,000 calories, including 11 percent of the amount of red and orange 

vegetables, 7 percent of the legumes, and 33 percent of the starchy vegetables 

recommended. The E+BFPD contributed 18 percent of the recommended amount of 

vegetables per 2,000 calories, including 17 percent of the amount of red and orange 

vegetables, 15 percent of the legumes, and 34 percent of the starchy vegetables 

recommended. None of the food profiles provided dark green vegetables. 

 Grains. All food profiles contributed more than the recommended amount of total 

grains per 2,000 kcal. The EFPO and the E+BFPO provided one and one-half the 

recommended amount of whole grains and three fourths of the recommended amount 

of refined grains per 2,000 kcal. The EFPD and the E+BFPD also provided slightly 

more than the recommended amount of total grains per 2,000 kcal, with one half the 

recommended amount of whole grains and 180-189 percent of the recommended 

amount of refined grains per 2,000 kcal. 

 Protein Foods. Both the EFPO and the E+BFPO contributed approximately one 

quarter of the recommended amount of protein foods per 2,000 kcal, including 10-20 

percent of the recommendation for seafood, 22-23 percent of the recommendation for 

meat, poultry, and eggs, and 63-64 percent of the recommendation for nuts, seeds, and 

soy products. Both the EFPD and the E+BFPD provided approximately one and onequarter of the recommended amount of protein foods per 2,000 kcal, with two to three 

percent of the recommendation for seafood, 166-172 percent of the recommendation 

for meat, poultry, and eggs, and 54-56 percent of the recommendation for nuts, seeds, 

and soy products. 

 Dairy. Both the EFPO and the E+BFPO contributed approximately 40 percent of the 

recommended amount of the dairy group per 2,000 kcal. The EFPD and the E+BFPD 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-89 

provided more than one and one-quarter the recommended amount of the dairy group 

per 2,000 kcal. 

 Oils. Both the EFPO and the E+BFPO provided more than four and a half times the 

recommended amount of oils per 2,000 kcal, while the EFPD and the E+BFPD 

contributed slightly more than 90 percent of the recommended amount per 2,000 kcal. 

 Solid Fats and Added Sugars (SoFAS). The EFPO and E+BFPO contributed almost 

half the recommended amount of calories from SoFAS per 2,000 kcal, and met the 

guideline for the maximum amount of SoFAS as a percent of calories. The EFPD and 

E+BFPD both contributed almost twice the recommended amount of SoFAS per 2,000 

kcal, and exceeded the guideline for the maximum amount of SoFAS as a percent of 

calories. 

3.5.2 HEI-2005 Score for CACFP USDA Foods 

Table 3-47 shows the HEI-2005 component and overall scores for the EFP and E+BFP, the 

average American diet, and the average diet of SNAP participants. 129 Both EFPs and E+BFPs 

compared favorably to the average American diet and the diet of average SNAP participants. The 

CACFP food profiles achieved scores of 63.9 and 65.5 for EFPO and E+BFPO respectively; and 

68.5 and 71.2 for EFPD and E+BFPD respectively out of 100. These scores are almost 10 points 

above those achieved by Americans on average (57.5 out of 100) and by SNAP participants (51.9 

out of 100). Figure 3-13 shows a comparison of the total HEI-2005 score for the CACFP food 

profiles, as well as the HEI-2005 score for the average American diet and the average diet of SNAP 

participants. 

 

129Cole, Nancy and Fox, Mary Kay. Diet Quality of Americans by Food Stamp Participation Status: Data from the National Health and Nutrition Examination 

Survey, 1999-2004. U.S. Department of Agriculture, Food and Nutrition Service, July 2008, page C-34. 

http://www.fns.usda.gov/ora/menu/Published/snap/FILES/Participation/NHANES-FSP.pdf. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-90 

Table 3-47. HEI-2005 scores for CACFP USDA Foods, the average American diet, and the 

average diet of SNAP participants 

Maximum 

component 

score 

EFP E+BFP 

Population Scores 

(1999-2004) 

Offered Delivered Offered Delivered 

All 

persons 

SNAP 

participants 

1 Total fruit 5 0.3 3.4 0.9 5.0 3.1 2.8 

2 Whole fruit 5 0.6 5.0 0.8 5.0 3.5 2.5 

3 Total vegetables 5 0.7 0.9 0.7 1.0 3.2 2.9 

4 Dark green & 

orange veg & 

legumes 5 0.5 0.3 0.5 0.4 1.4 1.3 

5 Total grains 5 5.0 5.0 5.0 5.0 5.0 5.0 

6 Whole grains 5 5.0 2.2 5.0 2.1 1.0 0.7 

7 Milk 10 5.1 10.0 4.9 10.0 6.3 5.6 

8 Meat and beans 10 3.0 10.0 3.4 10.0 10.0 10.0 

9 Oils 10 10.0 10.0 10.0 10.0 6.3 4.7 

10 Saturated fat 10 3.3 0.0 3.9 0.0 3.9 3.8 

11 Sodium 10 10.0 6.3 10.0 6.6 6.2 6.3 

12 Calories from 

SoFAAS 20 20.0 15.4 20.0 16.0 7.2 5.7 

Total HEI-2005 score 100 63.6 68.5 65.0 71.3 57.5 51.9 

SoFAAS = Calories from solid fat, alcohol, and added sugar. 

Figure 3-13. HEI-2005 overall scores for the average American diet, the average diet of SNAP 

participants, and CACFP USDA Foods 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-91 

 Discussion 

In FY 2009, CACFP served about 3.2 million children and 112,000 adults in 55 States and territories 

each day. However, not all CACFP providers chose to purchase USDA Foods for use in their 

programs. Given the lack of data on the number of participants who actually received USDA Foods, 

the results on a per-participant basis are not presented in this report. 

The nutrient contribution of USDA Foods to CACFP meals or diets of participants has not been 

examined before. The comparison of the CACFP food groups per 2,000 kcal indicates that as 

offered, USDA Foods contributed at least 30 percent toward the recommended amounts of food 

groups per 2,000 kcal for most food groups, though it provided more than four times the 

recommended amount of oils per 2,000 kcal. However, as delivered, the USDA Foods contributed 

less toward the recommended amounts of vegetables and oils per 2,000 kcal, and more toward the 

recommended amount of all other food groups per 2,000 kcal. HEI-2005 scores provide evidence 

that USDA Foods offered and delivered in 2009 CACFP were considerably more nutritious than the 

foods consumed by almost all Americans and SNAP participants. 

3.6 Overall Summary 

This evaluation examined the nutrient and food group content of the USDA Foods provided to 

USDA nutrition assistance programs. The USDA Foods “as offered” and “as delivered” to a 

reference participant in CACFP, CSFP, FDPIR, NSLP, and TEFAP were analyzed and compared 

with four dietary standards: the DRI, TFP dietary standards, USDA Food Patterns from the DGA

2010, and HEI-2005. 

Variety in USDA Foods 

 The USDA Foods—“as offered” and “as delivered”—for the five programs contained a 

wide variety of foods. The CSFP: Infant package contained the smallest number of 

USDA Foods (three) and the NSLP offered the largest number of USDA Foods 

(approximately two hundred products). For all programs, the number of foods offered 

and delivered was comparable—indicating that that the food selections were as varied as 

the foods offered. 

 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-92 

 Bonus USDA Foods were offered and delivered to participants through 4 of the 5 

programs (only CSFP did not have bonus foods delivered to participants). 

 Most programs offered foods from all food groups (HEI-2005). 

Quantity of USDA Foods 

 The CSFP food packages did not include any USDA Bonus Foods. The USDA Food 

packages offered to CSFP: Infants averaged 256 g, with an average of 226 g of USDA 

Foods delivered per day. USDA Foods offered to participants in the CSFP: Children 

and Non-elderly Women subgroup averaged 643 g, while an average 510 

g/participant/day was delivered. The amount of USDA Food offered through the 

CSFP: Elderly food package averaged 400 g, while the food package delivered an 

average of 394 g/participant/day. 

 The amount of Entitlement + Bonus USDA Foods offered through FDPIR averaged 

2.6 lbs while the delivered food package provided 2.2 lbs per day. 

 The amount of Entitlement + Bonus USDA Foods offered through the NSLP food 

package averaged 58 g while the delivered USDA Foods provided 109 

g/participant/day. 

 The amount of Entitlement + Bonus USDA Foods offered through TEFAP totaled 

344.7 million pounds, while the delivered amount totaled 729.6 million pounds. 

 The amount of Entitlement + Bonus USDA Foods offered through CACFP totaled 1.8 

million pounds, while the delivered amount totaled 2.2 million pounds 

These findings indicate that the amount of foods offered and delivered were very similar for 

the FDPIR program and marginally different for the CSFP and NSLP programs. The 

inclusion of bonus foods had the greatest impact in the quantity of food in TEFAP. 

Macro- and Micronutrient Contribution of USDA Foods 

 The CSFP: Infants “as offered” and “as delivered” food packages provided more than 

100 percent of the recommended amount for most nutrients, with the exception of 

vitamin D (offered and entitled); and carbohydrates, vitamins K and C (delivered). The 

CSFP: Children and Non-elderly Women “as offered” and “as delivered” food packages 

provided more than 100 percent of the recommended amount of protein, phosphorus, 

vitamin C, riboflavin, and vitamin B12. The “as delivered” package also provided more 

than 100 percent of the recommended amount of thiamin, vitamin B6, and folate. The 

CSFP: Elderly food package “as offered” and “as delivered” provided more than 

76 percent of the recommended amount of iron and phosphorus. The “as delivered” 

package also provided more than 76 percent of recommended amount of riboflavin, 

vitamin B12, and folate. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-93 

 The FDPIR food package (including bonus foods) “as offered” and “as delivered” 

provided more than 100 percent of the recommended amount of protein, carbohydrate, 

iron, phosphorus, sodium, zinc, vitamin C, thiamin, riboflavin, niacin, vitamin B12, and 

folate. The inclusion of bonus foods did not result in a shift in the number of nutrients 

meeting recommended amounts in the “as offered” or “as delivered” food packages. 

The FDPIR food package provided at least 10 percent of the recommended amount of 

all nutrients. 

 The NSLP USDA Foods “as offered” comprised of entitlement foods alone provided 

less than 10 percent of the recommendations for all nutrients. However, “as delivered”, 

entitlement foods alone provided more than 50 percent of the weighted average RDA 

for protein and between 10 and 25 percent of the weighted average RDA for 

phosphorus, zinc, riboflavin, niacin, vitamin B6, and vitamin B12. When bonus foods 

were added to the NSLP USDA Foods “as offered”, USDA Foods provided between 

10-25 percent of the weighted average recommended amount of protein, carbohydrate, 

copper, phosphorus, vitamin C, vitamin E, thiamin, riboflavin, and vitamin B12. Given 

the requirement for NSLP meals to satisfy one third of the DRI for several nutrients, 

the contribution of USDA Foods toward meeting this requirement ranged from 30 to 

75 percent. 

For all of the programs examined, the delivered USDA Foods had a better nutrient profile 

than those as offered. For each nutrient examined, the amount contributed toward the dietary 

recommendations were greater in the as delivered than as offered. 

Contribution of USDA Foods to Meeting USDA Food Pattern recommendations from the 

Dietary Guidelines for Americans 

1. Recommended Number of Food Groups 

– The CSFP: Children and Non-elderly Women food packages provided more than 

one quarter of the weighted average recommended amount of fruits, grains, and 

dairy while the CSFP: Elderly food packages provided more than one quarter of 

the weighted average recommended amount of fruits and dairy. None of the 

CSFP food packages exceeded the weighted average limit for SoFAS. 

– The FDPIR packages provided substantial amounts of the grain and oil food 

groups, with the “as offered” and “as delivered” food packages providing more 

than 100 percent of the weighted average recommended amount of grains and 

more than 75 percent of the weighted average recommended amount of oils. 

Bonus foods did not significantly change these results. 

– The NSLP “as offered” USDA Foods provided more than one quarter of the 

weighted average recommended amount of oils; with the addition of bonus foods, 

the “as offered” USDA Foods provided more than 10 percent of the weighted 

average recommended amount of grains and dairy. The “as delivered” USDA 

Foods provided more than 10 percent of the weighted average recommended 

amount of protein foods; this was unchanged by the addition of bonus foods. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-94 

As shown, the USDA Foods “as offered” and “as delivered” vary in their contribution 

to meeting the 2010 USDA Food Pattern recommendations, with FDPIR providing the 

largest contribution toward the weighted average recommended amount of each food 

groups. The inclusion of bonus foods resulted in a greater number of dietary guidelines 

being met by the NSLP. 

2. Recommended Number of Food Groups per 2,000 calories 

– The CSFP: Children and Non-elderly Women “as offered” as well as the “as 

delivered” food packages provided more than 100 percent of the recommended 

amount of fruits and dairy per 2,000 kcal; the “as delivered” food package also 

provided more than 100 percent of the recommended amount of grains per 2,000 

kcal, while the “as offered” provided slightly more than 75 percent. The CSFP: 

Elderly “as offered” and “as delivered” food packages both provided more than 

100 percent of the recommended amount of fruits, grains, and dairy per 2,000 

kcal. However, the CSFP: Children and Non-elderly Women food packages 

exceeded the recommended amount of SoFAS. 

– The FDPIR food packages provided more than 100 percent of the recommended 

amount of grains per 2,000 kcal, and between 76 and 100 percent of the 

recommended amount of oils per 2,000 kcal. 

– The NSLP “as offered” USDA Foods provided more than 100 percent of the 

recommended amount of grains and oils per 2,000 kcal; with the addition of 

bonus foods, USDA Foods also provided more than 100 percent of the 

recommended amount of dairy per 2,000 kcal. The “as delivered” USDA Foods 

provided more than 100 percent of the recommended amount of protein foods 

per 2,000 kcal. The “as delivered” USDA Foods exceeded the maximum 

recommended amount of SoFAS per 2,000 kcal. 

– The TEFAP “as offered” USDA Foods provided more than 100 percent of the 

recommended amount of grains and oils per 2,000 kcal, and the “as delivered” 

USDA Foods provided more than 100 percent of the recommended amount of 

grains and protein foods per 2,000 kcal. 

– The CACFP “as offered” USDA Foods provided more than 100 percent of the 

recommended amount of oils and grains per 2,000 kcal, while the “as delivered” 

USDA Foods provided more than 100 percent of the recommended amount of 

grains, protein foods, and dairy per 2,000 kcal. The “as delivered” USDA Foods 

exceeded the recommended amount of SoFAS per 2,000 kcal. 

Standardizing the amount of food groups provided on a 2,000 calorie basis takes into 

account the fact that varying amounts of calories were provided in each program, and 

allows some comparisons across programs to be made. Total grains and oils were 

offered at levels that exceeded the recommended amount per 2,000 calories in 4 of the 5 

programs, though delivered USDA Foods provided more protein foods, grains, and 

dairy. The SoFAS content of the “as delivered” USDA Foods for CSFP: Children and 

Non-elderly Women, NSLP, and CACFP exceeded the recommended amount per 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-95 

2,000 kcal. However, it is important to note that this analysis is a projection, and does 

not reflect individual participants’ diets since the foods provided are not comprehensive 

nor intended to supply the entire day’s needs for the participant. 

 Strengths and Limitations of the Evaluation 

Strengths 

This evaluation provides information on the nutritional content of USDA Foods “as offered” and 

“as delivered” through five USDA nutritional assistance programs. The findings provide a 

comprehensive understanding of the quantity and quality of USDA Foods, the macro- and 

micronutrient contribution as well as the food group contribution of the USDA Foods to the 

recommended daily nutrient levels and food groups for the reference participants in each program. 

The major strength of this evaluation includes the following: 

 Examination of the unique and combined contribution of entitlement and bonus foods. 

The inclusion of bonus foods allows us to understand the similarities and differences 

between entitlement and bonus USDA Foods selected by these programs. Our findings 

indicate that bonus foods added variety only to two programs: CACFP and NSLP. 

While the “as offered” entitlement foods contained six food groups in these two 

programs, inclusion of bonus foods added one more food group for CACFP and two 

food groups for NSLP. For FDPIR and TEFAP, inclusion of bonus USDA Foods only 

served to increase the quantity within a food group, not the number of food groups. 

The addition of bonus foods improved the macro- and micronutrient content of the 

USDA Foods. 

 Determination of program participation numbers. In this evaluation, we did not rely on 

the national participation numbers for determining participation numbers for NSLP. 

Rather, we excluded participants at schools that opted not to receive USDA Foods. 

Including the national participation numbers would have resulted in an overestimate of 

the total number of participants receiving USDA Foods—thereby leading to an 

underestimate of the dietary contribution of USDA Foods. While we consider this 

approach to be a strength, we acknowledge that the participation numbers for NSLP 

may still overestimate the number of participants who actually received USDA Foods. 

 Development of a customized nutrient database, incorporating nutrient and food group 

values for all USDA Foods, as well as fresh fruits and vegetables provided by the DOD. 

Nutrient values (sodium and vitamin C) and yields were adjusted to account for the 

foods specific to the USDA nutrition assistance programs. We did not rely primarily on 

the description of foods from the FNDDS or SR22, but also consulted the nutrient 

labels available for most USDA foods to increase the confidence of the match between 

the food and the database values. This increased the accuracy of the nutrient profile of 

USDA foods. For example, the sodium values for canned USDA foods reflect the 

information on the USDA fact sheets. 
Results and Discussion 3 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 3-96 

 Derivation of weighted average nutrient/food group standards based on the age and 

gender of participants in each program to enable straightforward assessment of the 

quality of USDA Foods provided. As each program serves both males and females of 

varying ages, the weighting of the nutrient/food group recommendations enabled 

assessment of the adequacy of the USDA Foods for each of the five nutrition assistance 

programs. 

Limitations 

 While we have adjusted the analysis to reflect the gender and age composition of 

program participants, and presented the findings separately for each of the participant 

subgroups in CSFP, it is important to note that we have used the highest level of the 

recommended amounts for the age groups and genders in each program. As ages, 

genders, height, weight, and activity levels may vary widely across participants within a 

nutrition assistance program, this method may lead to an underestimation of the true 

contribution of the USDA Foods to a particular individual participant. The approach 

used in this analysis therefore errs on the side of underestimating the dietary 

contribution of USDA foods for younger children, females, and those with lower 

nutrient requirements because of their smaller body size and lower weight. 

 The lack of program specific per-participant recommendations for CSFP and FDPIR 

limit our ability to examine the extent to which USDA Foods contribute to meeting 

program-specific nutrient recommendations. However, this evaluation compared the 

contribution of USDA Foods to the per-participant daily recommendations for the 

three nutrition assistance programs (and program-specific guidelines for the NSLP), 

thereby allowing us to compare and contrast the role of USDA Foods across the three 

programs. For example, findings that USDA Foods are providing more than the daily 

recommended amount of sodium or fat can be used to make changes in USDA 

Foods—even in the absence of program-specific guidelines. 

 The NSLP, TEFAP, and CACFP do not have distribution guides for an “as offered” 

USDA Foods package. We developed a method for deriving an “as offered” food 

profile based on the foods available in 2009, the total amount of entitlement funds 

allocated for 2009, and the average price per USDA Food to the programs in 2009. 

Funds were allocated evenly among the various groups to calculate a weight of each 

food offered on the basis of price per pound. This method may lead to 

overrepresentation of less expensive foods in the “as offered” food profile. 

Comparisons of “as offered” and “as delivered” food profiles in these programs must 

be viewed with caution. 

 In the FDPIR and CSFP “as offered” packages, an equal proportion of each type of 

food was used to create the “as offered” quantity for that food item. For example, 

elderly participants in CSFP may select either one 24 ounce canned meat product or two 

6-14.75 ounce canned or dried meat product each month. With seven canned/dried 

meat products offered, the “as offered” package was assumed to consist of 1/7 of each 

product, and the product weights were adjusted for the difference in the distribution 

rates. The nutrients provided to an actual participant will obviously reflect their 

selections and may differ from those in the “as offered” package on that basis.
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-1 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-2 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-3 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-4 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-5 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-6 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-7 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-8 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-9 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-10 

APPENDIX A-5. DOD FRESH FRUIT AND VEGETABLE PROGRAM 

Produce items delivered to the NSLP from the Department of Defense (DOD) Fresh Fruit and 

Vegetable Program were documented differently than those in the FNS Entitlement and Bonus 

Detail Status Reports. This appendix documents the files with the DOD produce data and the 

method for applying nutrients. 

DOD data files: 

1. May 2009 Copy of Budget Types YTD FY09.xls

a. Sheet: Budget Types YTD FY09 – Documents funds spent in FY 2009

i. Column A lists the USDA Foods groups

ii. Column O lists the total pounds delivered in 2009

iii. Column P lists the total amount spent per USDA Foods group in 2009

b. Sheet: CmdtyGrpItemCodeDescr –  Identifies foods within each USDA Foods group

i. Column A provides the USDA Foods group for the food item  

ii. Column C lists the description of the food item

iii. Column D  lists the stock number of the food item

2. State files of individual food items delivered (e.g., AK AL AR AZ CA SY10 item.xlsx)  

a. Used to determine the ratio of food items delivered within each USDA Foods group

b. Column F lists weight of each food item by stock number

Review of the two files revealed that the stock numbers of the foods in the ‘May 2009 Copy of 

Budget Types YTD FY09.xls’ do not always match those in the state files. 

 Stock numbers in the state files are not always included in the ‘May 2009 Copy of 

Budget Types YTD FY09.xls’ file 

 Multiple stock numbers used for the same food product in different state files 

 The same stock number used for two different food products across different state files 

 The same stock number used for different forms of the same food product across 

different state files 

In order to reconcile data between the two files and consolidate additions to the USDA Foods 

Nutrient Database, stock numbers were consolidated as follows: 

 Stock numbers for the same food product were linked to a Westat-generated USDA 

food code (WCODE) to allow for a unique food entry for each produce item in the 

nutrient database. 

o Stock number descriptions and information from FNS or DOD were used to 

determine appropriate refuse factor for food items; for example, apples were 

provided both as raw, unpeeled fruit and as chilled, ready-to-eat slices. 

o 1,132 stock numbers were consolidated into 173 WCODES. 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-11 

 Pounds of each food item delivered were calculated by adding the pounds delivered of 

each stock number within a WCODE rather than stock numbers. Using just the 

WCODE to determine the ratio of foods delivered eliminated discrepancies between 

stock numbers in the two data files. 

 WCODEs were grouped according to the USDA Foods groups in the ‘May 2009 Copy 

of Budget Types YTD FY09.xls’ file. 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-12 

6. ADDITIONAL FOODS DELIVERED IN 2009, BY PROGRAM 

Table A-6.1 Foods Delivered to CACFP not on Foods Available 2009 

Food Group Code USDA Foods Delivery Type 

Fruit A261 FRT‐NUT MIX 5 Bonus

Fruit A387 BLUEBERRIES WILD 3 Bonus

Fruit A417 STRAWBERRY CUP 4.5 Entitlement

Fruit A431 PEARS HALVES Bonus

Fruit A431 PEARS HALVES Entitlement

Grains B430 MACARONI 20 Entitlement

Meat A752 CATFISH STRIPS 10 Entitlement

Table A-6.2 Foods Delivered to CSFP not on Foods Available 2009 

Food Group Code USDA Foods Delivery Type 

Cereal B802 CEREAL CRN FLAKES 18 Entitlement

Cereal B834 CEREAL CRN SQR 14 OZ Entitlement

Cereal B804 CEREAL OATS 14 OUNCE Entitlement

Cereal B845 CEREAL RICE RTE 12 Entitlement

Fruit A464 PLUMS 300 Entitlement

Grains B384 GRITS FINE YEL Entitlement

Infant Products B146 CEREAL INFANT RICE Entitlement

Infant Products B420 FORMULA DRY 12 OZ Entitlement

Pasta B423 WHL GRN ROTINI 1LB Entitlement

Table A-6.3 Foods Delivered to FDPIR not on Foods Available 2009 

Food Group Code USDA Foods Delivery Type 

Cereal B802 CEREAL CRN FLAKES 18 Entitlement

Cereal B804 CEREAL OATS 14 OUNCE Entitlement

Cereal B845 CEREAL RICE RTE 12 Entitlement

Grain B364 FLOUR MIX LOWFAT Entitlement

Juice A279 CRNBRY APPLE J Entitlement

Oil B005 BUTTERY SPREAD 18 Entitlement

Vegetable A240 TOMATOES 300 Entitlement

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-13 

Table A-6.4 Foods Delivered to NSLP not on Foods Available 2009 

Food Group Code USDA Foods Delivery Type 

Cheese B067 CHSE KOSHER SLC W Entitlement

Fruit A342 APPLES FRSH SLC 100 Bonus

Fruit A337 APPLES FSH SLC 100 Bonus

Fruit A339 APPLES FSH SLC 200 Bonus

Fruit A338 APPLES FSH SLC 64 Bonus

Fruit A379 BLACK BRY EVGRN IQF Bonus

Fruit A369 BLK BRY MARION IQF Bonus

Fruit A387 BLUEBERRIES WILD 3 Bonus

Fruit A292 CHERRIES DRIED 2 Bonus

Fruit A260 FRT‐NUT MIX 24 Bonus

Fruit A261 FRT‐NUT MIX 5 Bonus

Fruit A435 PEARS BARTLETT Entitlement

Fruit A431 PEARS HALVES Bonus

Fruit A431 PEARS HALVES Entitlement

Fruit A417 STRAWBERRY CUP 4.5 Entitlement

Grains B198 FLOUR BREAD BULK Entitlement

Grains B304 FLOUR HIGH GLUTEN Entitlement

Grains B364 FLOUR MIX LOWFAT Entitlement

Grains B430 MACARONI 20 Entitlement

Grains B114 NFD BULK 25 KG Bonus

Grains B151 PANCAKE 144 Bonus

Grains B153 TORTILLAS 1.5 OZ Bonus

Juice A301 ORANGE J FRZ CONC Bonus

Meat A580 BEEF PTYS LFT Entitlement

Meat A752 CATFISH STRIPS 10 Bonus

Meat A752 CATFISH STRIPS 10 Entitlement

Meat A764 TURKEY BONELESS BULK Bonus

Meat A582 TURKEY THIGHS BULK Entitlement

Milk B410 UHT FLUID MILK 2% Entitlement

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-14 

Table A-6.5 Foods Delivered to TEFAP not on Foods Available 2009 

Food Group Code USDA Foods Delivery Type 

Cereal B802 CEREAL CRN FLAKES 18 Entitlement

Cereal B801 CEREAL CRN RICE 12 Entitlement

Cereal B804 CEREAL OATS 14 OUNCE Entitlement

Cereal B845 CEREAL RICE RTE 12 Entitlement

Cereal B803 CEREAL WHT BRAN 17.3 Entitlement

Fruit A345 APPLE SLICES Bonus

Fruit A350 APPLESAUCE 10 Bonus

Fruit A387 BLUEBERRIES WILD 3 Bonus

Fruit A307 BLUEBERRY DRY CULT 2 Bonus

Fruit A308 BLUEBERRY F CULT 2.5 Bonus

Fruit A292 CHERRIES DRIED 2 Bonus

Fruit A389 CHERRIES RTP 2.5 Bonus

Fruit A471 DATES 24 Bonus

Fruit A260 FRT‐NUT MIX 24 Bonus

Fruit A416 PEACHES CUP 4.4 Bonus

Fruit A419 PEACHES SLC FRZ 2 Bonus

Fruit A435 PEARS BARTLETT Bonus

Fruit A464 PLUMS 300 Bonus

Fruit A504 RAISINS 144 Bonus

Fruit A501 RAISINS 24 Entitlement

Grains B364 FLOUR MIX LOWFAT Entitlement

Grains B523 RICE M 2 #1 Entitlement

Juice A274 APPLE JUICE 64 OZ Entitlement

Juice A275 CHERRY APPLE 64 OZ Entitlement

Juice A273 CRAN APPLE JUICE 64 Entitlement

Juice A279 CRNBRY APPLE J Entitlement

Juice A269 GRAPE JUICE 64 OZ Entitlement

Juice A272 GRAPEFRUIT JUICE 64 Entitlement

Juice A299 ORANGE J SNGL Bonus

Juice A271 ORANGE JUICE 64 OZ Entitlement

Juice A270 TOMATO JUICE 64 OZ Entitlement

Meat A751 CATFISH STRIPS Bonus

Meat A815 CHIX BREASTS Bonus

Meat A515 CHIX CUT UP Bonus

Meat A557 CHIX CUT UP 4LB Entitlement

Meat A524 CHIX LEG QRT 15 KG Bonus

Meat A509 CHIX LEG QTRS Bonus

Meat A814 CHIX MISC BONUS Bonus

Meat A514 CHIX THIGHS Bonus

Meat A531 CHIX THIGHS BULK Bonus

Meat A508 DRUMSTICKS Bonus
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-15 

Meat A813 EGGS 15 DOZN Entitlement

Meat A624 LAMB LEG ROAST Bonus

Meat A620 LAMB SHOULDER CHOPS Bonus

Meat A729 PORK PATTY FC Bonus

Meat A732 PORK PATTY FC 2 OZ Bonus

Meat A802 SALMON CND 1600 Bonus

Meat A802 SALMON CND 1600 Entitlement

Meat A549 TURKEY BREAST DELI Bonus

Meat A550 TURKEY BRST DELI SMK Bonus

Meat A545 TURKEY BRST SM Bonus

Meat A763 TURKEY DELI ROASTS Bonus

Meat A551 TURKEY DELI SMALL Bonus

Meat A581 TURKEY HAM FRZ 2 LB Bonus

Meat A581 TURKEY HAM FRZ 2 LB Entitlement

Milk B117 EVAP 24 Entitlement

Milk B420 FORMULA DRY 12 OZ Entitlement

Milk B095 INSTANT 2 Bonus

Milk B386 UHT MILK 1% 8 OZ Bonus

Oils B005 BUTTERY SPREAD 18 Entitlement

Oils B670 VEG OIL Entitlement

Oils B665 VEG OIL 9/48 Entitlement

PB/Dried beans A925 BEANS GRT NORTH 25 Bonus

PB/Dried beans A259 WALNUT ENG PECS Bonus

Vegetables A238 TOMATOES Bonus

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-16 

7. FOODS AVAILABLE NOT DELIVERED IN 2009 

A-7.a. Child and Adult Care Food Program 

USDA Foods_Group Code USDA Foods 

Cheese B030 Cheese, American, Pasteurized, Process, Bulk, 40lb 

Cheese B133 Cheese, Blend, American & Skim, Milk, White, Sliced, 5lb 

Cheese B034 Cheese, Cheddar, Reduced-Fat, Yellow, Loaves, 10lb 

Cheese B071 Cheese, Cheddar, White, Block, 40lb 

Cheese B087 Cheese, Cheddar, White, Loaves, 10lb 

Cheese B072 Cheese, Cheddar, Yellow, Block, 40lb 

Cheese B088 Cheese, Cheddar, Yellow, Loaves, 10lb 

Cheese B049 Cheese, Nat, Amer, Barrel, 500lb 

Fruit A346 Apple Slices, Frozen, Unsweetened, 30lb 

Fruit A349 Apples, Fresh, (Various Types)-Pilot, 37-40lb 

Fruit A343 Apples, Fresh, 37-40lb 

Fruit A360 Apricots, Canned, Halves, Unpeeled, #10 

Fruit A447 Apricots, Frozen, Sliced, 40lb 

Fruit A358 Apricots, Frozen, Sliced, Bulk, 20lb 

Fruit A376 Blackberry, Evergreen, Puree, 6/5.75lb 

Fruit A377 Blackberry, Marion, Puree, 5.75lb 

Fruit A309 Blueberries, Dry, Whole, 10lb 

Fruit A310 Blueberries, Frozen, Wild, 25lb 

Fruit A363 Cherries, Canned, Red, Tart, Pitted, #10 

Fruit A293 Cherries, Dry, Red Tart, Pitted, 4lb 

Fruit A291 Cranberries, Dried, Sweetened, Whole, 5lb 

Fruit A306 Cranberries, Whole, Frozen, 40lb 

Fruit A357 Oranges, Fresh, Case, 34-39lb 

Fruit A442 Pears, Fresh, Bosc, Whole, Case (45lb) 

Fruit A441 Pears, Fresh, D-Anjou, Whole, Case (45lb) 

Fruit A448 Pineapple, Canned, Chunks, #10 

Fruit A444 Pineapple, Canned, Crushed, #10 

Fruit A443 Pineapple, Canned, Tidbits, #10 

Fruit A500 Raisins, Regular Moisture, Seedless, 30lb 

Fruit A390 Raspberries, Frozen, Drum, 500lb 

Fruit A391 Raspberries, Frozen, Puree, 28lb 

Fruit A373 Raspberries, Red, Frozen, Puree, 5.75lb 

Grains B136 Corn, Yellow, 2700 Lb 

Grains B200 Flour, All Purpose, Bulk, 8/5 Lb 

Grains B190 Flour, All Purpose, Enriched, Bleached, 50lb 

Grains B191 Flour, All Purpose, Enriched, Unbleached, 50lb 

Grains B303 Flour, Bakers, Hard Wheat 50, Hearth Bulk, Unbl. 

Grains B285 Flour, Bakers, Hard Wheat, Bl. 

Grains B280 Flour, Bakers, Hard Wheat, Enriched, Bleached, 100lb 

Grains B275 Flour, Bakers, Hard Wheat, Enriched, Bleached, 50lb 

Grains B276 Flour, Bakers, Hard Wheat, Enriched, Unbleached, 50lb 

Grains B301 Flour, Bakers, Hard Wheat, Hearth, Bl. 

Grains B300 Flour, Bakers, Hard Wheat, Hearth, Bleached, 100lb 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-17 

USDA Foods_Group Code USDA Foods 

Grains B286 Flour, Bakers, Hard Wheat, Unbl. 

Grains B345 Flour, Masa, Yellow, Enriched, 50lb 

Grains B323 Flour, Soft Wheat, Enriched, Bleached, 50lb 

Grains B321 Flour, Soft Wheat, Enriched, Unbleached, Bulk 

Grains B360 Flour, Whole Wheat, 50lb 

Grains B382 Grits, Corn, White, 8/5 Lb 

Grains B384 Grits, Corn, Yellow, Enriched, 5lb 

Grains B444 Oats, Rolled, Quick, Dry, 25lb 

Grains B450 Oats, Rolled, Quick, Dry, 50lb 

Grains B508 

Rice, White, Enriched, Long-Grain, Parboiled (Converted) No 

1, Dry, 50lb 

Grains B505 

Rice, White, Enriched, Long-Grain, Parboiled (Converted), Dry, 

25lb 

Grains B506 

Rice, White, Enriched, Long-Grain, Parboiled (Converted), Dry, 

50lb 

Grains B522 

Rice, White, Enriched, Medium Grain, Parboiled (Converted) 

No 1, Dry, 25lb 

Grains B513 

Rice, White, Enriched, Medium Grain, Parboiled (Converted) 

No 2, Dry, 25lb 

Grains B521 

Rice, White, Enriched, Medium Grain, Parboiled (Converted) 

No 2, Dry, 50lb 

Grains B836 Spaghetti, Whole Grain, Dry, 20lb 

Juice A305 Orange, Juice, Drums 

Juice A303 Orange, Juice, Tankers 

Meat A082 Beans, Canned, Baby Lima, Dry, #10 

Meat A908 Beans, Canned, Black Turtle, #10 

Meat A089 Beans, Canned, Garbanzo, Dry, #10 

Meat A088 Beans, Canned, Great Northern, Dry, #10 

Meat A083 Beans, Canned, Pink, Dry, #10 

Meat A087 Beans, Canned, Red, Small, Dry, #10 

Meat A925 Beans, Dry, Great Northern, Dry, Whole, 25lb 

Meat A924 Beans, Dry, Navy Or Pea, Dry, Whole, 25lb 

Meat A942 Beans, Pinto, Dry, Whole, 25lb 

Meat A948 Beans, Small Red, Dry, Whole, 25lb 

Meat A602 Beef Special Trim Frozen, 60lb 

Meat A704 Beef, Boneless 

Meat A721 Beef, Canned, W/ Natural Juices, Fully Cooked, 24oz 

Meat A579 Beef, Fine Ground, Irradiated, Raw, Frozen, 10lb 

Meat A578 Beef, Patties, Ground, Irradiated, Raw, Frozen, Iqf, 40lb 

Meat A627 Beef, Patties, Lean, Ground, Raw, 10% Fat, Frozen, Iqf, 40lb 

Meat A616 Beef, Patties, W/ Spp, Ground, Raw, Frozen, Iqf, 40lb 

Meat A519 Chicken Nuggets, Soc, 30lb 

Meat A528 

Chicken Patties, Burger-Style, Frozen, 6/5 Lb Pkgs Per 30# 

Case 

Meat A561 Chicken Patties, Soc, 30lb 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-18 

USDA Foods_Group Code USDA Foods 

Meat A573 Chicken, Drumsticks, Chilled 

Meat A518 Chicken, Legs, Chilled 

Meat A510 Chicken, Light, Bulk 

Meat A521 Chicken, Small & Large, Bulk, Chilled 

Meat A531 Chicken, Thighs, Chilled 

Meat A575 Egg Mix, All Purpose, Dried, 10lb 

Meat B480 Peanut, Butter, Smooth, Drum, 500lb 

Meat B498 Peanuts, Roasted, Runner, Unsalted, Shelled & Granules, #10 

Meat B500 Peanuts, Roasted, Unsalted, Canned, #10 

Meat A720 Pork Sausage Crumbles, W/Spp, Fully Cooked, Frozen, 40lb 

Meat A722 Pork, Canned, W/ Natural Juices, Fully Cooked, 24oz 

Meat A745 Tuna, Pouch, Light, Ready-To-Serve, 43oz 

Meat A534 Turkey, Bulk, Chilled 

Meat A535 Turkey, Bulk, Ground 

Oil B665 Oil, Vegetable, 48fo 

Oil B666 Oil, Vegetable, 48fo 

Oil B672 Oil, Vegetable, Bulk 

Vegetables A232 Potatoes, Bulk 

Vegetables A213 Potatoes, Bulk, Dehydrated 

Vegetables A214 Potatoes, Fresh, Russet (Baking Type), 50lb 

Vegetables A215 Potatoes, Fresh, White (Baking Type), 50lb 

Vegetables A212 Sweet Potatoes, Bulk 

Vegetables A230 Sweet Potatoes, Fresh, Whole, Case, 40lb 

Vegetables A225 Sweet Potatoes, Frozen, Mashed, 5lb 

Vegetables A224 Sweet Potatoes, Frozen, Random Cut Chunks, 5lb 

Vegetables A249 Tomato Paste, Drum, 55 Gal 

Vegetables A245 Tomato, Totes 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-19 

A-7.b. National School Lunch Program 

USDA 

Foods_Group Code USDA Foods 

Fruit A349 Apples, Fresh, (Various Types)-Pilot, 37-40lb 

Fruit A447 Apricots, Frozen, Sliced, 40lb 

Fruit A376 Blackberry, Evergreen, Puree, 6/5.75lb 

Fruit A309 Blueberries, Dry, Whole, 10lb 

Fruit A310 Blueberries, Frozen, Wild, 25lb 

Fruit A363 Cherries, Canned, Red, Tart, Pitted, #10 

Fruit A306 Cranberries, Whole, Frozen, 40lb 

Fruit A442 Pears, Fresh, Bosc, Whole, Case (45lb) 

Fruit A448 Pineapple, Canned, Chunks, #10 

Fruit A444 Pineapple, Canned, Crushed, #10 

Fruit A443 Pineapple, Canned, Tidbits, #10 

Fruit A390 Raspberries, Frozen, Drum, 500lb 

Fruit A391 Raspberries, Frozen, Puree, 28lb 

Fruit A373 Raspberries, Red, Frozen, Puree, 5.75lb 

Grains B200 Flour, All Purpose, Bulk, 8/5 Lb 

Grains B323 Flour, Soft Wheat, Enriched, Bleached, 50lb 

Grains B384 Grits, Corn, Yellow, Enriched, 5lb 

Grains B444 Oats, Rolled, Quick, Dry, 25lb 

Grains B450 Oats, Rolled, Quick, Dry, 50lb 

Grains B521 

Rice, White, Enriched, Medium Grain, Parboiled (Converted) No 

2, Dry, 50lb 

Juice A305 Orange, Juice, Drums 

Meat A088 Beans, Canned, Great Northern, Dry, #10 

Meat A948 Beans, Small Red, Dry, Whole, 25lb 

Meat A579 Beef, Fine Ground, Irradiated, Raw, Frozen, 10lb 

Meat A578 Beef, Patties, Ground, Irradiated, Raw, Frozen, Iqf, 40lb 

Meat A519 Chicken Nuggets, Soc, 30lb 

Meat A561 Chicken Patties, Soc, 30lb 

Meat A573 Chicken, Drumsticks, Chilled 

Meat A510 Chicken, Light, Bulk 

Meat A575 Egg Mix, All Purpose, Dried, 10lb 

Meat B498 Peanuts, Roasted, Runner, Unsalted, Shelled & Granules, #10 

Meat B500 Peanuts, Roasted, Unsalted, Canned, #10 

Meat A720 Pork Sausage Crumbles, W/Spp, Fully Cooked, Frozen, 40lb 

Vegetables A215 Potatoes, Fresh, White (Baking Type), 50lb 

 
Appendix A 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs A-20 

A-7.c. The Emergency Food Assistance Program 

USDA Foods_Group Code USDA Foods_Name 

Grains B368 Uht Milk 1% 8 Oz 

Cereal B829 Cereal Bran Flakes Ready-To-Eat Dry 

Cereal B830 Cereal Rice Crisps Ready-To-Eat 

Cereal B831 Cereal Oat Circles Ready-To-Eat 

Cereal B832 Cereal Cornflakes Ready-To-Eat Dry 
Appendix B 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 

B-1 

 

Appendix B. 

USDA Commodity Foods Nutrient Database 

Documentation 

 The USDA Commodity Foods Nutrient Database (CFND) was compiled using several data sources. 

The nutrients and components were occasionally modified from the original data source to ensure 

that the nutrient profile reflected the USDA Foods to the greatest extent possible. This appendix 

presents documentation of these modifications. A decision log was maintained for the CFND, 

documenting modifications made to the FNDDS nutrients, MPE components, and yields for each 

USDA Foods item. The decision log is at the end of this appendix. 

Source of nutrients. Nutrients were drawn from the USDA Food and Nutrient Database for 

Dietary Studies (FNDDS) version 4.1130, as the FNDDS presents the nutrients for foods as eaten. 

 For several USDA Foods, a better match for the item was available in USDA National 

Nutrient Database for Standard Reference (SR23)131. 

 The match to FNDDS was maintained, as the My Pyramid Equivalents Database 

(MPED)132, the source of the food group data, is linked to FNDDS. In these cases, 

adjustment was sometimes required for the MPEs since they are linked to the FNDDS. 

For example, SR23 was used for the nutrient values for dried egg mix, but the yield data 

from the fact sheet was used to adjust the MPEs for an FNDDS code for eggs. Because 

the dried egg mix would be eaten after it was reconstituted, it was assumed to provide 

MPES similar to an egg. The nutrient values were applied from SR, but the MPEs were 

applied from FNDDS. 

 37 USDA Foods have nutrients from SR23. These are documented in the CFND 

Decision Log. 

 2 USDA Foods had no equivalent match in either FNDDS 4 or SR23: Bison Stew 

Canned (A611) and Pork Sloppy Joe Frozen (A712). For each of these USDA Foods, 

an FNDDS recipe was modified to create a nutrient profile appropriate for that food. 

 2 additional USDA Foods had no equivalent match in either FNDDS 4 or SR23, but 

because they are single ingredient foods (dried blueberries and dried cherries), a recipe 

 

130 USDA Food and Nutrient Database for Dietary Studies, 4.1. 2010. Beltsville, MD Agricultural Research Service, Food Surveys Research Group. 

131 U.S. Department of Agriculture, Agricultural Research Service. 2010. USDA National Nutrient Database for Standard Reference, Release 23. 

Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl. 

132 Bowman SA, Friday JE, Moshfegh A. (2008). MyPyramid Equivalents Database, 2.0 for USDA Survey Foods, 2003-2004 [Online] Food Surveys Research 

Group. Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD. Available at: 

http://www.ars.usda.gov/ba/bhnrc/fsrg. 
Appendix B 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 

B-2 

 

could not be developed. These were matched to a similar FNDDS food code (dried 

cranberries), and the nutrients provided on the Fact sheets were updated in the CFND. 

Sodium. Per FNS request, an additional data field was added to the CFND for the sodium values 

from the FNS Fact Sheets for each USDA Food. If no Fact Sheet existed for a USDA Food, the 

sodium value for a similar SR23 food code was compared to the value from FNDDS. Since the 

foods in FNDDS are usually prepared with added salt, the sodium value in FNDDS is often higher 

than that in SR23. For any USDA Foods with no Fact Sheet that had added salt in the FNDDS 

recipe, the sodium value from SR23 was used. 

Vitamin C. An additional data field was added to the CFND for the vitamin C values as listed on 

the Fact Sheets; juices provided as USDA Foods are fortified with vitamin C per program 

requirements, and the vitamin C content of these juices differs from that in FNDDS. 

Vegetables. Fresh vegetable USDA Foods that are often eaten both raw and cooked (tomatoes, 

carrots, onions, cabbage, celery, and peppers) had nutrient values in the CFND adjusted to reflect 

that one-half (50%) of the fresh vegetables were eaten raw and one-half (50%) were cooked prior to 

consumption. 

Retention factors. Both FNDDS and SR contain codes for USDA Foods like flour and other 

uncooked grains. To present nutrient values for foods as eaten, retention factors133 were applied to 

nutrients for flour and other grains usually eaten cooked. As the cooking method to be used by 

participants is unknown, the lowest retention factor (representing the greatest loss in cooking) was 

selected for each nutrient. 

MyPyramid Equivalents. The MPED is linked to FNDDS 2, but the USDA Foods were linked to 

FNDDS 4.1 to obtain nutrients. Two of the food codes chosen from FNDDS 4.1 did not exist in 

FNDDS 2, and therefore did not match to a food in the MPED. The MPE documentation was used 

to create the MPEs provided by these foods. 

Yield Calculations. For most USDA Foods, the Fact Sheets provided information allowing 

calculation of a yield factor to convert the weight of foods as delivered to participants to the weight 

of food as eaten. For foods with no Fact Sheet, the yield as listed in FNDDS was applied. 

 

133 USDA Table of Nutrient Retention Factors, Release 6, (2007). Agricultural Research Service, Nutrient Data Laboratory. 

http://www.nal.usda.gov/fnic/foodcomp/Data/retn6/retn06.pdf. 
Appendix B 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs 

B-3 

 

 Missing yield data. For a small number of foods, the yield data in FNDDS was not 

sufficient to convert the pounds of foods as delivered to a weight of food as eaten. For 

these cases, a calculation incorporating two FNDDS food codes was used, and USDA 

Handbook 102134 was consulted to verify the result. 

 Corrections for Rice Yield. Some of the Fact Sheets for rice USDA Foods appeared to 

have incorrect yields for the cooked rice, showing a yield factor of 1.33, when in fact 1 

ounce of rice routinely yields approximately 3 ounces. Other rice USDA Foods had no 

Fact Sheet. For both of these cases, the yield from another similar type of rice was 

applied. 

Sweetened canned fruits. Several of the canned fruit products state in the fact sheet that the fruit 

may be packed in “unsweetened fruit juice, light syrup, lightly sweetened fruit juice and water, or 

lightly sweetened fruit juice.” For these fruits, an average of the nutrients for fruit packed in juice 

and fruit packed in light syrup was derived and entered in the CFND. 

Department of Defense Fresh Fruit and Vegetable Program. Additional information about the 

foods provided through the Department of Defense (DOD) was obtained through conversations 

with a program representative. Several assumptions were made regarding fruits and vegetables 

provided through this program: 

 Fruits and vegetables with “chilled” in the description were assumed to be ready to eat 

and without refuse. 

 Vegetable mixtures such as coleslaw mix and chop suey mix were assumed to be ready 

to cook or eat, with no refuse. 

 Combinations of fruits wee assumed to be equal weights of each fruit listed in the 

description; these were assumed to be whole fruit (with refuse) unless other information 

was provided by the Department of Defense (DOD) representative. 

 

134 Matthews, Ruth H and Garrison, Young J. Food yields summarized by different stages of preparation (Rev). United States Department of Agriculture, 

Agricultural Research Service. Consumer and Food Economics Institute, Northeastern Region, September 1975. 

http://www.nal.usda.gov/fnic/foodcomp/Data/Classics/ah102.pdf
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-4 

 

 

Table B-1. Decision Log: Development of the CFND 

Code Description Issue Decision 

A088 

Beans, Canned, Great, Northern Outdated fact sheet Updated sodium value to new fact she

A094 Carrots, Fresh, Baby, Cut 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

A098 

Carrots, Low-Sodium, Canned 

FNDDS uses non drained SR code, needed drained SR code nutrients 

Used SR23 code 11759 for nutrients a73103010 for MPED values; where nuSR, kept FNDDS nutrient 

A100 Carrots, Canned 

FNDDS uses non drained SR code, needed drained SR code nutrients 

Used SR23 code 11759 for nutrients a73103010 for MPED values; where nuSR, kept FNDDS nutrient 

A136 

Asparagus, Low-Sodium, 

Canned 

Yield seems wrong since canned asparagus 

doesn't gain weight in cooking used FNDDS yield 

A140 Peas, Canned 

FNDDS uses non drained SR code, needed drained SR code nutrients 

Used SR23 code 11813 for nutrients a75224120 for MPED values; where nuSR, kept FNDDS nutrient 

A144 

Green Peas, Low-Sodium, Canned 

FNDDS uses non drained SR code, needed drained SR code nutrients 

Used SR23 code 11813 for nutrients a75224120 for MPED values; where nuSR, kept FNDDS nutrient 

A196 Potatoes Dehydrated Flakes Dehydrated potatoes 

Nutrients/MPED components determipotatoes, as no prepared food code ex

A200 

Potatoes, Instant, Dehydrated Flakes, 6/5 lb Pkg Dehydrated potatoes 

Nutrients/MPED components determipotatoes, as no prepared food code ex

A203 

Potatoes, Instant, Dehydrated Granules, 10/48 oz Pkg Dehydrated potatoes 

Nutrients/MPED components determipotatoes, as no prepared food code ex

A214 Potatoes, Russet, Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from A214 fact shee

A215 Potatoes, White, Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from A215 fact shee

A220 

Sweet, Potatoes, Canned, Syrup 

FNDDS uses non drained SR code, needed drained SR code nutrients 

Used SR23 code 11647 for nutrients a73407020 for MPED values; where nuSR, kept FNDDS nutrient 

A232 Potatoes, Bulk 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from A215 fact shee
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-5 

 

 

Code Description Issue Decision 

A238 TOMATOES 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

A245 Tomato, Totes 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

A292 Cherries, Dry No equivalent match in FNDDS or SR 

Matched to Dried Cranberries; nutrientsheet updated in CFND 

A293 Cherries, Dry No equivalent match in FNDDS or SR 

Matched to Dried Cranberries; nutrientsheet updated in CFND 

A301 

Orange, Juice, Frz, Concentrate Frozen juice concentrate 

Nutrients/MPED components determiunreconstituted juice 

A307 BLUEBERRY DRY CULT 2 No equivalent match in FNDDS or SR 

Matched to Dried Cranberries; nutrientsheet updated in CFND 

A309 

Blueberries, Dehydrated, Whole No equivalent match in FNDDS or SR 

Matched to Dried Cranberries; nutrientsheet updated in CFND 

A310 

Blueberries, Dehydrated, Whole No equivalent match in FNDDS or SR 

Matched to Dried Cranberries; nutrientsheet updated in CFND 

A353 Apricots Canned 

Fact Sheet states "Apricots are packed in unsweetened fruit juice, light syrup, lightly sweetened fruit juice and water, or lightly sweetened fruit juice" - kcal on Fact Sheet match "packed with light syrup" Averaged nutrients for light syrup and 

A353 Apricots Canned 

Fact Sheet states "Apricots are packed in unsweetened fruit juice, light syrup, lightly sweetened fruit juice and water, or lightly sweetened fruit juice" - kcal on Fact Sheet match "packed with light syrup" Averaged nutrients for light syrup and 

A360 Apricots Canned 

Fact Sheet states "Apricots are packed in unsweetened fruit juice, light syrup, lightly sweetened fruit juice and water, or lightly sweetened fruit juice" - kcal on Fact Sheet match "packed with light syrup" Averaged nutrients for light syrup and 

A369 Blackberries, Frozen, Marion 

fact sheet lists nutrients for raw blackberries used nutrients for frozen blackberries 

A377 Blackberry, Marion, puree 

fact sheet lists nutrients for raw blackberries used nutrients for frozen blackberries 

A382 Apricots, frozen 

These are frozen, sweetened apricots; 

comparable code not available in FNDDS 

Used SR23 code 9035 for nutrients, a63103120 for MPED values; where nu
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-6 

 

 

Code Description Issue Decision 

SR, kept FNDDS nutrient

A447 Apricots, Frozen, 40 LB 

These are frozen, sweetened apricots; comparable code not available in FNDDS 

Used SR23 code 9035 for nutrients, a63103120 for MPED values: where nuSR, kept FNDDS nutrient 

A449 Apricots, Cups, Frozen 

These are frozen, sweetened apricots; comparable code not available in FNDDS 

Used SR23 code 9035 for nutrients, a

63103120 for MPED values: where nuSR, kept FNDDS nutrient 

A565 

Turkey, Taco Filling, Fully Cooked, Frozen No equivalent match in FNDDS 

used SR23 code 5354 for nutrients an24207000 for MPED values; where nuSR, kept FNDDS nutrient 

A570 Egg Mix Dried Need a cooked equivalent used 50 grams for weight of 1 large egA571 Egg Mix Dried No equivalent match in FNDDS 

used SR23 code 01210 for nutrients a31106010 for MPED values; where nuSR, kept FNDDS nutrient; egg retentionutrients; multiplied MPEs by yield facfor weight of dry mix 

A575 Egg Mix, All Purpose, Dried Need a cooked equivalent used 50 grams for weight of 1 large egA576 Egg Mix, All Purpose, Dried No equivalent match in FNDDS 

used SR23 code 01210 for nutrients a31106010 for MPED values; where nuSR, kept FNDDS nutrient; egg retentionutrients; multiplied MPEs by yield facfor weight of dry mix 

A580 Beef, Patties, 0.95, LFT 

Linked to FNDDS code 21501360 Ground beef, 95% or more lean, cooked, which is not in MPED 2.0 

MPED entered as follows: The 95% leaof fat per 100 grams. Since it has less has NO discretionary solid fat. According to MPED documentation, thbeef should be: 3.53 Meat Poultry Fishveal, lamb game), 0.00 Discretionary s

A610 Beef, Canned No equivalent match in FNDDS 

used SR23 code 13166 for nutrients a21501200 for MPED values; where nuSR, kept FNDDS nutrient 

A611 Bison, Stew Canned No equivalent match in FNDDS or SR Recipe for beef stew modified for bisoA627 Beef, Patties, Lean 

Linked to FNDDS code 21501360 Ground beef, 95% or more lean, cooked, which is not in MPED 2.0 

MPED entered as follows: The 95% lea

of fat per 100 grams. Since it has less has NO discretionary solid fat. According to MPED documentation, thbeef should be: 3.53 Meat Poultry Fish
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-7 

 

 

Code Description Issue Decision 

veal, lamb game), 0.00 Discretionary s

A712 Pork Sloppy Joe Frozen No equivalent match in FNDDS or SR Recipe for beef sloppy joe modified foA721 Beef, Canned 

No equivalent match in FNDDS; fact sheet yields conflict 

used SR23 code 13166 for nutrients a

21501200 for MPED values; where nuSR, kept FNDDS nutrient; the FDPIR anhad different information on yields - opfact sheet 

A722 

Pork with Natural Juices Canned 

No equivalent match in FNDDS; fact sheet yields conflict 

used SR23 code 10158 for nutrients a22002000 for MPED values; where nuSR, kept FNDDS nutrient; the FDPIR anhad different information on yields - opfact sheet 

A727 Ham, Cooked, Frz, Cubed Fact sheet yields conflict 

the FDPIR and School fact sheets had on yields - opted to go with School fact 

B027 

Cheese Cheddar Reduced Fat Shredded 

Linked to FNDDS code 14104015 Cheese, natural, Cheddar or American type, reduced fat, which is not in MPED 2.0 

MPED entered as follows: 3.53 Dairy; 3discretionary fat 

B028 

Cheddar, Red, Fat, Shred, White 

Linked to FNDDS code 14104015 Cheese, natural, Cheddar or American type, reduced fat, which is not in MPED 2.0 

MPED entered as follows: 3.53 Dairy; 3discretionary fat 

B034 

Cheddar, Reduced-Fat, Yellow 

Linked to FNDDS code 14104015 Cheese, natural, Cheddar or American type, reduced fat, which is not in MPED 2.0 

MPED entered as follows: 3.53 Dairy; 3discretionary fat 

B138 

Cornmeal Degermed Enriched No equivalent match in FNDDS 

used SR23 code 20022 for nutrients a56201510 for MPED values; where nuSR, kept FNDDS nutrient; flour retentionutrients; MPEs increased to match flocornmeal 

B141 

Cornmeal, Degermed, Enriched, Yellow, 5/10 lb Bags No equivalent match in FNDDS 

used SR23 code 20022 for nutrients a56201510 for MPED values; where nuSR, kept FNDDS nutrient; flour retentionutrients; MPEs increased to match flocornmeal 

B142 Cornmeal, Degermed, Yellow No equivalent match in FNDDS 

used SR23 code 20022 for nutrients a56201510 for MPED values; where nuSR, kept FNDDS nutrient; flour retentionutrients; MPEs increased to match flo
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-8 

 

 

Code Description Issue Decision 

cornmeal 

B160 

Cereal Farina Quick Cooking Enriched 

FDPIR yield is out of line with FNDDS and AG102 used FNDDS yield 

B182 Flour All-Purpose Enriched 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B183 Flour All-Purpose Enriched 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B185 

Flour, All Purpose, Enriched, Bleached 25 lb Bag 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B186 

Flour, All Purpose, Enriched, Unbleached 25 lb Bag 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B188 Flour, All Purpose, Unbl. 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B190 Flour, All Purpose, BL. 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B191 Flour, All Purpose, Unbl. 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B198 FLOUR BREAD BULK 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B200 Flour, All Purpose, Bulk 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B233 Flour, Bread, Bleached 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20083; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B235 

Flour, Bread, Enriched, Bleached, 25 lb Bag 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20083; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B236 

Flour, Bread, Enriched, Unbleached, 25 lb Bag 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20083; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B238 Flour, Bread, Unbleached 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20083; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B275 

Flour, Bakers, Hard Wheat, BL. 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20634; 

code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B276 Flour, Bakers, Hard Wheat, More precise equivalent match in SR23 nutrients taken from SR code 20636; 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-9 

 

 

Code Description Issue Decision 

Unbl. than in FNDDS code 50010000; where nutrient not av

FNDDS nutrient; flour retention code a

B280 

Flour, Bakers, Hard Wheat, BL. 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20634; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B284 Flour, Whole Wheat, Bulk 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B285 

Flour, Bakers, Hard, Wheat, Bulk, BL. 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20634; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B286 

Flour, Bakers, Hard, Wheat, Bulk, Unbl. 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20636; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B300 

Flour, Bakers, Hard Wheat, Hearth, BL. 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20640; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B301 

Flour, Bakers, Hard, Wheat, Hearth, Bulk, BL. 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20640; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B303 

Flour, Bakers, Hard, Wheat, 50, Hearth, Bulk, Unbl. 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20640; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B304 FLOUR HIGH GLUTEN 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B321 Flour, Bakers, Hard, Wheat 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20084; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B323 

Flour, Bakers, Soft Wheat, BL 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20084; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B345 Flour, Masa, Yellow 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 20317; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B350 Flour, Whole Wheat 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B351 Flour, Whole Wheat 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-10 

 

Code Description Issue Decision 

B352 Whole Wheat Flour 

Fact sheet lists sodium as 633/100 gm; all other WW flours average 2-5 mg/100gm. Changed value to 5 mg 

B352 Flour, Whole Wheat 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code; sodium changed to 5 due 

B355 

Flour, Whole Wheat, 25 lb Bag 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B360 Flour, Whole Wheat 

This food is not eaten raw, so retention 

factors applied 

Flour retention factors were applied to survey code 

B364 Flour Mix Lowfat 

More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 18931; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B367 Flour Mix Lowfat 

More precise equivalent match in SR23 than in FNDDS 

Fact sheet says it's regular, not lowfat; SR code 18930; MPE taken from FNDwhere nutrient not available in SR, kepretention code applied to nutrients 

B368 

Bakery Mix Biscuit Type LowFat More precise equivalent match in SR23 than in FNDDS 

nutrients taken from SR code 18931; code 50010000; where nutrient not avFNDDS nutrient; flour retention code a

B423 Rotini, Whole-Wheat Yield is out of line with other pasta yields used FNDDS yield B433 

Macaroni and Cheese Mix Dry 

The fact sheet gram weight and nutrient 

data is incorrect used FNDDS yield and nutrients, includ

B477 Sunflower Butter No equivalent match in FNDDS 

nutrients taken from SR code 12540; code 43102000 ; where nutrient not aFNDDS nutrient 

B510 Rice 

There is no fact sheet for this rice to 

calculate yields assigned yield of 2.77 to match major

B514 

Rice, White Enriched Short Grain 

The FDPIR fact sheet for this food has a 

yield that is obviously too low 

assigned yield of 2.77 to match other sheet yields 

B517 

Rice, White Enriched Medium Grain 

The FDPIR fact sheet for this food has a 

yield that is obviously too low 

assigned yield of 2.77 to match other sheet yields 

B518 

Rice, White Enriched Long Grain 

The FDPIR fact sheet for this food has a 

yield that is obviously too low 

assigned yield of 2.44 to match other yields 

B523 RICE M 2 #1 

There is no fact sheet for this rice to 

calculate yields assigned yield of 2.77 to match major

B526 

Rice, White Enriched Short Grain 

The FDPIR fact sheet for this food has a 

yield that is obviously too low 

assigned yield of 2.77 to match other sheet yields 

B527 Rice, White Enriched The FDPIR fact sheet for this food has a assigned yield of 2.77 to match other 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-11 

 

Code Description Issue Decision 

Medium Grain yield that is obviously too low sheet yields

B528 

Rice, White Enriched Long Grain 

The FDPIR fact sheet for this food has a 

yield that is obviously too low 

assigned yield of 2.44 to match other yields 

B538 

Rice, Brown, Long-Grain, 

Parboiled 

There is no fact sheet for this rice to 

calculate yields assigned yield of 3.11 to match USDA 

B685 

Shortening, Vegetable, Liquid, 6/1 gal Bottles No equivalent match in FNDDS 

nutrients taken from SR code 4649; Mcode 81203100; where nutrient not avFNDDS nutrient 

B835 Spaghetti, Enriched Dry Yield is out of line with other pasta yields used FNDDS yield B836 Spaghetti, Whole Grain Yield is out of line with other pasta yields used FNDDS yield B840 Spaghetti Yield is out of line with other pasta yields used FNDDS yield F110 Carrots Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F113 Carrots Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F114 Carrots Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F115 Carrots Baby Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F120 Onions Yellow Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F122 Onions Yellow Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F123 Onions Yellow Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F124 Mixed Vegetables, Fresh 

Originally assigned single food code, coded as raw 

Created mix of 9 vegetables in ratio de75100250 Raw vegetable, NFS; 8 of traw and cooked 

F131 Potatoes Russet Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from F131-135 fact 

F133 Potatoes Russet Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed mo

FNDDS; Na value from F131-135 fact 

F134 Potatoes Russet Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from F131-135 fact 

F135 Potatoes Russet Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from F131-135 fact 
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-12 

 

Code Description Issue Decision 

F140 Potatoes Red Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from F140-143 fact 

F141 Potatoes Red Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from F140-143 fact 

F142 Potatoes Red Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from F140-143 fact 

F143 Potatoes Red Fresh 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from F140-143 fact 

F150 Winter Squash Fresh Originally coded as raw Corrected to cooked code in current daF151 Summer Squash Fresh Originally coded as raw Corrected to cooked code in current daF180 Cabbage Shredded Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F185 Onions Red Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F190 Green Peppers Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F195 Celery Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F215 Tomatoes Fresh 

Fresh vegetable that could be eaten raw or cooked 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

F550 Mixed Fruit Fresh No Fact Sheet defining this USDA food. 

Assumed it to be fresh, peeled, trimme

applied code for Fresh Fruit Salad. 

W006 Apple/Orange, Whole Mix of equal weight whole apples, whoW023 Broccoli, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W024 Broccoli, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W030 Carrots, Baby 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W031 Carrots, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W032 Carrots, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W034 Carrots/Dip Mix of carrots and ranch dressing W035 Cauliflower, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-13 

 

Code Description Issue Decision 

W036 Cauliflower, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W037 Celery, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W038 Celery, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W039 Celery/Carrot Mix of equal weight W040 Celery/Dip Mix of celery and ranch dressing W047 Coleslaw Created recipe based on mix of vegetaW064 Gr Cabbage, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W065 Gr Cabbage, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W066 Gr Onion, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W067 Gr Onion, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W078 Hot Pepper 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W079 Hot Yellow Pepper 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W082 Iceberg/Romaine Mix of equal weight W096 Mushroom, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W097 Mushroom, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W100 Onion, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W101 Onion, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W125 Red Cabbage, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W126 Red Cabbage, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W136 Spinach, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a
Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs B-14 

 

Code Description Issue Decision 

W137 Spinach, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W143 Sw Gr Pepper, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W144 Sw Gr Pepper, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W146 Sw Red Pepper, Whole 

Averaged the yield factor and nutrients

for the vegetables cooked from fresh a

W155 Tomato, Cut 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W156 Tomato, Whole 

Averaged the yield factor and nutrientsfor the vegetables cooked from fresh a

W159 Veg Mix 

Mix of 9 vegetables in ratio defined by Raw vegetable, NFS; 8 of the veg codecooked 

W160 Veg Mix, Chop Suey 

Mix of 5 vegetables in ratio defined by Chop suey, meatless, no noodles; all a

W161 Veg Mix, Creole 

Mix of 3 vegetables in ratio defined by Shrimp creole, with rice; all as cooked 

W162 Veg Mix, Fajita 

Mix of equal weight of 4 vegetables cocooked 

W169 White Potato, Cut Unknown if with skin Assumed equavalent to A173/174 PoW170 White Potato, Whole 

Various fact sheets for fresh potatoes do not agree on yield 

Used yield from A215 as in agreed moFNDDS; Na value from F131-135 fact 

W176 Broccoli Coleslaw 

Created recipe based on coleslaw, use1/2 cabbage 

W177 Broccoli/Cauliflower/Carrots Equal mix of each vegetable, cooked W178 Apple/Carrot/Dip 

Mix of apple, carrot, ranch dressing bainformation 
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-1 

 

APPENDIX C. PARTICIPANT NUMBERS 2009

1. Child and Adult Care Food Program Participation Report FY 2009

State/Territory

Avg Daily

Attendance

Child Care

Centers

Calc: CACFP

Total All

Homes  Avg.

Daily

Attendance

Avg Daily

Attendance

Adult Centers

Calc: CACFP

Total Avg.

Daily

Attendance

Alabama 34,849 5,918 2,391 43,157

Alaska 7,008 2,734 132 9,874

American Samoa  ‐‐ ‐‐ ‐‐  ‐‐

Arizona 32,949 12,264 559 45,772

Arkansas 36,391 5,141 2,443 43,974

California 181,059 123,417 23,377 327,853

Colorado 27,827 6,249 405 34,480

Connecticut 13,111 4,885 681 18,678

Delaware 10,419 5,067 287 15,773

District of Columbia 5,750 198 26 5,975

Florida 163,937 13,048 3,629 180,614

Georgia 114,297 22,311 3,444 140,052

Guam 700 84 0 784

Hawaii 8,468 789 203 9,460

Idaho 7,813 1,863 1 9,677

Illinois 94,215 28,203 1,729 124,146

Indiana 37,387 23,691 175 61,253

Iowa 24,199 12,738 596 37,532

Kansas 33,570 22,489 216 56,274

Kentucky 39,096 3,919 2,747 45,763

Louisiana 28,787 29,908 314 59,010

Maine 4,941 7,322 25 12,288

Maryland 20,072 19,770 7,256 47,099

Massachusetts 31,549 20,595 4,086 56,230

Michigan 43,275 40,468 ‐‐  83,742

Minnesota 21,372 71,601 452 93,425

Mississippi 35,252 2,456 414 38,121

Missouri 47,380 14,287 1,031 62,698

Montana 7,175 6,554 12 13,741

Nebraska 21,342 18,829 903 41,074

Nevada 9,047 979 227 10,253

New Hampshire 5,528 1,267 297 7,092

New Jersey 59,004 2,953 11,944 73,901
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-2 

 

State/Territory

Avg Daily

Attendance

Child Care

Centers

Calc: CACFP

Total All

Homes  Avg.

Daily

Attendance

Avg Daily

Attendance

Adult Centers

Calc: CACFP

Total Avg.

Daily

Attendance

New Mexico 22,572 17,586 194 40,352

New York 211,218 62,079 8,290 281,586

North Carolina 111,868 14,668 839 127,375

North Dakota 7,338 9,173 0 16,511

Ohio 98,789 23,746 1,433 123,967

Oklahoma 38,586 17,995 447 57,028

Oregon 25,346 15,285 270 40,901

Pennsylvania 106,951 15,044 1,442 123,436

Puerto Rico 25,277 475 ‐‐  25,752

Rhode Island 6,569 2,267 530 9,366

South Carolina 24,066 6,595 2,880 33,541

South Dakota 8,064 5,364 0 13,428

Tennessee 49,487 9,779 802 60,067

Texas 245,757 35,635 22,129 303,520

Utah 14,524 13,514 26 28,064

Vermont 3,142 3,751 241 7,134

Virginia 45,721 11,686 1,508 58,915

Virgin Islands 1,129 ‐‐ ‐‐  1,129

Washington 50,951 18,785 697 70,433

West Virginia 17,275 5,191 148 22,614

Wisconsin 43,920 20,006 443 64,369

Wyoming 5,379 4,154 ‐‐  9,533

Outlying Areas  ‐‐ ‐‐ ‐‐  ‐‐

DOD Army/Air Force  ‐‐ ‐‐ ‐‐  ‐‐

DOD Marines  ‐‐ ‐‐ ‐‐  ‐‐

DOD Navy  ‐‐ ‐‐ ‐‐  ‐‐

DOD Germany  ‐‐ ‐‐ ‐‐  ‐‐

US 2,371,691 844,771 112,316 3,328,778

ADJUSTMENTS TO CACFP PARTICIPATION NUMBERS

Per FNS:  

 Family day care homes do not receive USDA foods; exclude those participants from the study.

 The states that received USDA Foods in 2009 for CACFP are listed below with > 0.  Participants

from states with 0 should be removed from the CACFP participant calculation from the study.
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-3 

 

CACFP: Commodity Meals for School Year 2009

FNS‐44, Item 21, Columns B and F

State/Region Total

Alabama 0

Alaska 59,896

American Samoa 0

Arizona 0

Arkansas 451,524

California 6

Colorado 539,324

Connecticut 0

Delaware 45,377

District of

Columbia 0

Florida 0

Georgia 0

Guam 0

Hawaii 0

Idaho 0

Illinois 0

Indiana 0

Iowa 0

Kansas 0

Kentucky 0

Louisiana 0

Maine 3,818

Maryland 0

Massachusetts 889,439

Michigan 0

Minnesota 0

Mississippi 0

Missouri 0

Montana 0

Nebraska 1,185,540

Nevada 207,738

New Hampshire 479,663

New Jersey 761,507

New Mexico 0

New York 4,518,535

North Carolina 0

North Dakota 36,443
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-4 

 

State/Region Total

Ohio 0

Oklahoma 947,772

Oregon 0

Outlying Areas 0

Pennsylvania 310,406

Puerto Rico 0

Rhode Island 0

South Carolina 0

South Dakota 0

Tennessee 0

Texas 0

Utah 0

Vermont 66,402

Virgin Islands    

Virginia 13,070

Washington 0

West Virginia 331,284

Wisconsin    

Wyoming 0

Dept. of Defense 0

   
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-5 

 

2. Commodity Supplement Food Program Participation Report FY 2009

Month Participatio

n

Infant Children/Non‐elderly

Women

Elderly

October 479,512 1,897 26,182 451,433

November 470,410 1,819 24,773 443,818

December 462,607 1,544 22,959 438,104

January 464,079 1,671 22,394 440,014

February 466,025 1,554 21,145 443,326

March 467,083 1,626 21,456 444,001

April 462,998 1,595 20,703 440,700

May 458,631 1,543 19,935 437,153

June 461,743 1,470 20,037 440,236

July 464,159 1,504 20,655 442,000

August 468,418 1,398 20,154 446,866

September 473,719 1,500 20,355 451,864

Total 5,599,384

19,12

1 260,748

5,319,51

5

Monthly Average

Participation

466,615 1,593

21,728

443,292

   
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-6 

 

3. National School Lunch Program Participation Report FY2009

State/Territory Calc: NSLP Free

Participation

Calc: NSLP

Reduced

Price

Participation

Calc: NSLP

Paid

Participation

Calc: NSLP

Total

Participation

Alabama 313,786 51,866 214,238 579,890

Alaska 29,317 6,319 17,917 53,554

American Samoa  ‐‐ ‐‐ ‐‐  ‐‐

Arizona 387,679 66,558 201,263 655,500

Arkansas 202,156 38,400 112,880 353,436

California 2,028,152 413,360 733,562 3,175,074

Colorado 179,801 39,840 171,228 390,868

Connecticut 118,152 27,041 157,808 303,002

Delaware 40,940 6,705 42,428 90,073

District of Columbia 30,204 4,053 10,321 44,579

Florida 936,849 183,086 440,510 1,560,445

Georgia 695,828 125,714 470,169 1,291,711

Guam 11,598 1,068 5,783 18,449

Hawaii 38,278 13,613 51,915 103,807

Idaho 71,714 23,586 74,704 170,003

Illinois 648,523 94,144 406,224 1,148,891

Indiana 325,209 77,177 385,781 788,167

Iowa 119,373 35,371 239,668 394,412

Kansas 136,773 39,424 180,299 356,495

Kentucky 288,711 52,959 229,088 570,758

Louisiana 343,001 47,951 195,984 586,936

Maine 47,611 9,900 50,238 107,748

Maryland 195,711 46,981 189,905 432,597

Massachusetts 220,164 38,983 288,435 547,582

Michigan 467,844 82,976 360,695 911,515

Minnesota 185,763 57,588 371,512 614,863

Mississippi 271,061 38,757 95,898 405,716

Missouri 286,889 61,135 297,238 645,262

Montana 33,886 10,293 42,472 86,652

Nebraska 81,169 26,380 135,917 243,466

Nevada 103,344 21,877 58,587 183,808

New Hampshire 27,694 8,792 74,325 110,811

New Jersey 312,974 68,594 323,990 705,558

New Mexico 141,582 24,263 55,978 221,822

New York 967,755 181,081 663,652 1,812,488

North Carolina 519,150 99,048 343,421 961,619
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-7 

 

State/Territory Calc: NSLP Free

Participation

Calc: NSLP

Reduced

Price

Participation

Calc: NSLP

Paid

Participation

Calc: NSLP

Total

Participation

North Dakota 21,562 6,702 52,660 80,924

Ohio 518,107 96,555 504,848 1,119,510

Oklahoma 243,428 45,693 148,541 437,662

Oregon 170,000 33,711 107,100 310,811

Pennsylvania 454,308 102,882 592,727 1,149,917

Puerto Rico 271,972 37,285 64,095 373,353

Rhode Island 42,539 7,641 28,837 79,017

South Carolina 292,758 43,151 164,833 500,742

South Dakota 36,008 10,348 59,910 106,266

Tennessee 383,915 62,384 245,709 692,008

Texas 2,006,926 317,817 932,218 3,256,962

Utah 110,742 38,674 188,293 337,710

Vermont 19,678 5,376 29,806 54,859

Virginia 295,836 71,937 384,936 752,709

Virgin Islands 9,736 1,066 3,145 13,948

Washington 258,170 66,172 208,167 532,510

West Virginia 97,333 20,481 89,945 207,758

Wisconsin 208,738 53,151 332,961 594,850

Wyoming 16,729 6,955 32,740 56,424

Outlying Areas  ‐‐ ‐‐ ‐‐  ‐‐

Department of Defense 6,339 5,827 15,828 27,996

US 16,280,582 3,165,085 11,867,828 31,313,494

ADJUSTMENTS TO NSLP PARTICIPANTION NUMBERS

Per FNS:

 Kansas is the only state in which the entire state receives cash in lieu of USDA foods; exclude

them from any calculations.

 The following table lists all of the school districts that use cash in lieu of USDA Foods.  These

students should be removed from NSLP participants since they don’t receive USDA Foods.

SCHOOL NAME CITY STATE TREATMENT NSLP ENROLLED

GREEN FOREST SCHOOL DISTRICT GREEN FOREST AR CLOC 1,217

Jonesboro Public Schools Jonesboro AR Grandfather 5,278

FLOWING WELLS SCHOOLS TUSCON AZ CLOC 5,508

PAGE UNIFIED SCH. DIST. NO. 8 PAGE AZ CASH 3,033

GILROY UNIFIED SCHOOL DISTRICT GILROY CA CLOC 10,732

HUNTINGTON BEACH CITY S. D. HUNTINGTON CA CASH 22,804
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-8 

 

SCHOOL NAME CITY STATE TREATMENT NSLP ENROLLED

BEA.

Oakland Unified School District Oakland CA Grandfather 46,516

ADAMS CO. SCH. DIST. NO. 50 WESTMINSTER CO CASH 10,049

WELD CO. SCH. DISTRICT GREELEY CO CLOC 19,284

GREENWICH PUBLIC SCHOOLS GREENWICH CT CASH 8,870

WINDSOR PUBLIC SCHOOLS WINDSOR CT CLOC 3,969

HERNANDO CO. SCHOOL DISTRICT BROOKSVILLE FL CLOC 22,728

MONROE COUNTY SCH. DIST. KEY WEST FL CASH 8,278

WORTH COUNTY PUBLIC SCHOOLS SYLVESTER GA CASH 3,726

PARKERSBURG COMMUNITY

SCHOOLS PARKERSBURG IA CLOC 846

Boise School District Boise ID Grandfather 25,543

FRUITLAND IDAHO PUB. SCHOOLS FRUITLAND ID CLOC 1,759

GRACE JOINT NO. 148 GRACE ID CASH 448

COMMUNITY SCHOOL DISTRICT #4 PARIS IL CLOC 550

EGYPTIAN COMMUNITY UNIT TAMMS IL CASH 619

CADDO PARRISH SCHOOL DISTRICT SHREVEPORT LA CASH 42,610

IBERVILLE PARRISH SCHOOL DIST PLAQUEMINE LA CASH 4,265

PORTLAND PUBLIC SCHOOLS PORTLAND ME CLOC 6,910

SCHOOL ADMINIS. DIST. NO. 6 STANDISH ME CASH 4,018

TROY SCHOOL DISTRICT TROY MI CLOC 12,200

WOODHAVEN‐BROWNSTOWN S.D. BROWNSTOWN MI CASH 5,390

CLEARBROOK GONVICK SCHOOL CLEARBROOK MN CLOC 486

MENAHGA SCHOOL DISTRICT #821 MENAHGA MN CASH 760

St. Louis Public Schools St Louis MO Grandfather 27,421

SHAMONG TOWNSHIP SCHOOL DIST. SHAMONG NJ CASH 941

Dayton Public Schools Dayton OH Grandfather 15,556

NORTHWESTERN LOCAL SCH. DISTR. SPRINGFIELD OH CASH 1,917

ARCHDIOCESE OF PHILADELPHIA PHILADELPHIA PA CASH 32066

INDIANA AREA SCHOOL DISTRICT INDIANA PA CLOC 2,855

READING SCHOOL DISTRICT READING PA CASH 17,860

SCHOOL DISTRICT OF LANCASTER LANCASTER PA CASH 11,351

EDGEFIELD COUNTY SCH. DIST. EDGEFIELD SC CASH 4,051

LEXINGTON SCHOOL DISTRICT #13 BATESBURG SC CLOC 2,076

ELK POINT S.D. #61‐3 ELK POINT SD CLOC 2,076

HUMPHREYS CO SCHOOL DISTRICT WAVERLY TN CASH 3,232

LOUDON COUNTY SCHOOL DISTRICT LOUDON TN CLOC 5,180

AMARILLO INDEP. SCH. DISTRICT AMARILLO TX CASH 31,005

TYLER INDEPENDENT SCH. DIST. TYLER TX CASH 18,203

ALLEGHANY COUNTY SCH. DIST. LOW MOOR VA CLOC 2,896

FAIRFAX COUNTY PUBLIC SCHOOLS SPRINGFIELD VA CLOC 169,030
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-9 

 

SCHOOL NAME CITY STATE TREATMENT NSLP ENROLLED

FREDERICKSBURG CITY SCHOOLS FREDERICKSBURG VA CASH 2,842

LYNDON TOWN SCHOOL DISTRICT LYNDONVILLE VT CLOC 486

MORRISTOWN SCHOOL DISTRICT MORRISVILLE VT CASH 942

BREMERTON PUBLIC SCHOOLS BREMERTON WA CASH 5,061

LONGVIEW S.D. #122 LONGVIEW WA CLOC 7,271

SHORELINE PUBLIC SCHOOLS #412 SEATTLE WA CLOC 9,168

BRODHEAD SCHOOL DISTRICT BRODHEAD WI CASH 1,138

MERRILL SCHOOL DISTRICT MERRILL WI CLOC 3,084

RIVER FALLS SCHOOL DISTRICT RIVER FALLS WI CLOC 3,018

GRANT CO. SCHOOLS PETERSBURG WV CASH 1,975

PENDLETON CO. SCHOOL DIST. FRANKLIN WV CLOC 1,101

CONVERSE CO. SCH. DIST. NO. 2 GLENROCK WY CASH 685

WASHAKIE COMM. CON. SCH.DIS.2 TEN SLEEP WY CLOC 94

TOTAL           662,977

4. Food Distribution Program on Indian Reservations Participation Report 2009

State/Territory Number of

Participants

Calc: FDPIR

Participation

Indians

Calc: FDPIR

Nonfedp

Participation

Marshall Is.

Total Race

Alabama  ‐‐ ‐‐ ‐‐  ‐‐

Alaska 107 107 ‐‐  21

American Samoa  ‐‐ ‐‐ ‐‐  ‐‐

Arizona 14,772 14,772 ‐‐  7,773

Arkansas  ‐‐ ‐‐ ‐‐  ‐‐

California 7,412 7,412 ‐‐  2,237

Colorado 536 536 ‐‐  255

Connecticut  ‐‐ ‐‐ ‐‐  ‐‐

Delaware  ‐‐ ‐‐ ‐‐  ‐‐

District of Columbia  ‐‐ ‐‐ ‐‐  ‐‐

Florida  ‐‐ ‐‐ ‐‐  ‐‐

Georgia  ‐‐ ‐‐ ‐‐  ‐‐

Guam  ‐‐ ‐‐ ‐‐  ‐‐

Hawaii  ‐‐ ‐‐ ‐‐  ‐‐

Idaho 1,868 1,868 ‐‐  746

Illinois  ‐‐ ‐‐ ‐‐  ‐‐

Indiana  ‐‐ ‐‐ ‐‐  ‐‐

Iowa  ‐‐ ‐‐ ‐‐  ‐‐

Kansas 399 399 ‐‐  205

Kentucky  ‐‐ ‐‐ ‐‐  ‐‐
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-10 

 

State/Territory Number of

Participants

Calc: FDPIR

Participation

Indians

Calc: FDPIR

Nonfedp

Participation

Marshall Is.

Total Race

Louisiana  ‐‐ ‐‐ ‐‐  ‐‐

Maine  ‐‐ ‐‐ ‐‐  ‐‐

Maryland  ‐‐ ‐‐ ‐‐  ‐‐

Massachusetts  ‐‐ ‐‐ ‐‐  ‐‐

Michigan 1,635 1,635 ‐‐  673

Minnesota 2,248 2,248 ‐‐  1,283

Mississippi 1,027 1,027 ‐‐  28

Missouri  ‐‐ ‐‐ ‐‐  ‐‐

Montana 3,046 3,046 ‐‐  1,298

Nebraska 1,126 1,126 ‐‐  338

Nevada 1,570 1,570 ‐‐  661

New Hampshire  ‐‐ ‐‐ ‐‐  ‐‐

New Jersey  ‐‐ ‐‐ ‐‐  ‐‐

New Mexico 3,340 3,340 ‐‐  1,541

New York 434 434 ‐‐  91

North Carolina 496 496 ‐‐  237

North Dakota 4,329 4,329 ‐‐  1,961

Ohio  ‐‐ ‐‐ ‐‐  ‐‐

Oklahoma 31,092 31,092 ‐‐  11,382

Oregon 837 837 ‐‐  166

Pennsylvania  ‐‐ ‐‐ ‐‐  ‐‐

Puerto Rico  ‐‐ ‐‐ ‐‐  ‐‐

Rhode Island  ‐‐ ‐‐ ‐‐  ‐‐

South Carolina  ‐‐ ‐‐ ‐‐  ‐‐

South Dakota 10,315 10,315 ‐‐  3,823

Tennessee  ‐‐ ‐‐ ‐‐  ‐‐

Texas  ‐‐ ‐‐ ‐‐  ‐‐

Utah 245 245 ‐‐  88

Vermont  ‐‐ ‐‐ ‐‐  ‐‐

Virginia  ‐‐ ‐‐ ‐‐  ‐‐

Virgin Islands  ‐‐ ‐‐ ‐‐  ‐‐

Washington 4,028 4,028 ‐‐  1,283

West Virginia  ‐‐ ‐‐ ‐‐  ‐‐

Wisconsin 3,849 3,849 ‐‐  1,685

Wyoming 660 660 ‐‐  269

Outlying Areas  ‐‐ ‐‐ ‐‐  ‐‐

DOD Army/Air Force  ‐‐ ‐‐ ‐‐  ‐‐

DOD Marines  ‐‐ ‐‐ ‐‐  ‐‐
Appendix C 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs C-11 

 

State/Territory Number of

Participants

Calc: FDPIR

Participation

Indians

Calc: FDPIR

Nonfedp

Participation

Marshall Is.

Total Race

DOD Navy  ‐‐ ‐‐ ‐‐  ‐‐

DOD Germany  ‐‐ ‐‐ ‐‐  ‐‐

US 95,369 95,369 ‐‐  38,044
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-1 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-2 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-3 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-4 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-5 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-6 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-7 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-8 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-9 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-10 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-11 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-12 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-13 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-14 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-15 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-16 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-17 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-18 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-19 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-20 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-21 

 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-22 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-23 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-24 

 
Appendix D 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs D-25 

 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-1 

 

APPENDIX E. AS OFFERED ANALYSIS FOR CACFP, NSLP, AND TEFAP 

1. Calculation of “As Offered” USDA Foods for CACFP, NSLP, and TEFAP 

The CACFP, NSLP, and TEFAP do not have distribution guides or limits on the combination of 

foods that may be selected. An “as offered” food profile was developed on the basis of average cost 

of each food item and the total funds allocated in 2009. 

Total funds spent. The following steps were followed to determine the total funds spent in 

FY2009: 

 Foods reported in the Entitlement Detail Status Reports: 

o Total funds for Entitlement: the value of the first Entitlement USDA Food was 

added to the Ending balance value in the FNS Entitlement Detail Status Report for 

each state; the funds from each state were summed to determine the total funds 

available. 

o To derive total funds for Entitlement and Bonus, the value of Bonus USDA Foods 

was added to the total funds spent in 2009. 

o Note that although some states ended the year with funds remaining while others 

ended the year with a negative balance in funds remaining, the beginning balance for 

each state was used as the denominator in the calculation, regardless of the ending 

balance value. 

 DOD Fresh Fruit and Vegetables: 

o Total funds spent in 2009 are listed in sheet ‘Budget Types YTD FY09,’ cell P21 of 

the May 2009 Copy of Budget Types YTD FY09 (4).xls file. This total was added to 

the total funds from the Entitlement Detail Status Report total. 

Amount offered. The following calculations were used to determine the amount of each USDA 

Food offered in 2009 (calculation was performed for entitlement USDA Foods alone, and again for 

entitlement + bonus USDA Foods): 

 Funds per USDA Foods group: Total funds spent in FY2009/ #USDA Foods 

groups offered. There were 7 USDA Foods groups in TEFAP, and 10 in 

NSLP/CACFP. 

 Funds per USDA Foods subgroup: Funds per USDA Foods group/ # subgroups in 

the USDA Foods group. TEFAP foods were not grouped into USDA Foods 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-2 

 

subgroups; only the NSLP/CACFP foods were grouped into USDA Foods subgroups, 

to better match groups from the Institute of Medicine’s report on School Meals. 135 

 Funds per food group. Funds per USDA Foods subgroup/#food groups in the 

USDA Food subgroup 

 Funds per subgroup. Funds per food group offered/#subgroups in the food group 

 Funds per USDA Food in subgroup FY 2009. Allowed funds per 

subgroup/#USDA Foods in the subgroup 

 Weight of USDA Foods offered. Funds per USDA Food/ average cost/lb of the 

USDA Food 

o Entitlement Detail Status Reports include the cost per pound of each USDA Food 

delivered; as the cost per pound for any given USDA Food varied over the year, the 

average cost was determined for each USDA Food. 

o The cost per pound for DOD Fresh Fruits and Vegetables was calculated by dividing 

the funds per WCODE by the total pounds of each WCODE delivered in 2009; 

total pounds of each WCODE was determined by adding amounts from the 

individual state files. 

 Weight of USDA Foods per participant. Weight of each USDA Food 

offered/#participants in the program in FY 2009. 

Table E-1 provides an example of the calculations using “apple slices” as the USDA Food. Apple is 

in the Fruit USDA Foods Group which is one of 10 USDA Foods Groups in TEFAP. If the total 

spent on USDA Foods in 2009 was $1,459,461, one-tenth of that ($145,946.10) would be allocated 

to the Fruit USDA Foods Group (shown in Column 1). The Apple group is one of 15 types of fruit 

in the Fruit USDA Foods Group. Therefore, one-fifteenth ($9,729.74) would be allocated to the 

Apple Group (Column 2). Within the Apple Food group there are 2 Subgroups -- Fresh/Frozen 

and Canned, so one-half, or $4,864.87 would be spent on each Subgroup (Column 3). Within the 

Fresh/Frozen Apple Subgroup are 3 different Fruit USDA Foods – Apples Fresh; Apple 

Slices/Frozen Unsweetened; and Apples Fresh (various types). The funding for each of the three 

USDA Foods in the Fresh/Frozen Apple Subgroup is $1,621.62 (Column 5). Note that the pounds 

offered (Column 8) for each fruit USDA Food is dependent on the cost per pound of a particular 

USDA Food (e.g., Apple Slices Frozen/Unsweetened compared to Apple Slice 

Canned/Unsweetened). 

 

135Institute of Medicine. School Meals: Building Blocks for Healthy Children. Washington, D.C.: The National Academies Press. 2010; pages 271-272. 

http://www.fns.usda.gov/ora/MENU/Published/CNP/FILES/SchoolMealsIOM.pdf.
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-3 

 

Table E-1. Example of “As Offered” calculations for TEFAP 

1 2 3 4 5 6 7 

USDA Foods 

Group 

($ per USDA Food) 

Fruit Food Group 

($ per group) 

Fruit 

Sub Group 

($ per subgroup) 

Fruit 

USDA Foods 

$ per USDA 

Foods 

Avg. 

Cost/Lb. 

Pounds 

Offered 

FRUIT 

($145,946.10) 

APPLES ($9,729.74) FRS/FRZ APPLE 

($4,864.87)

APPLES, FRESH, 37-

40LB

$1,621.62 0.549563 2,950.74 

FRUIT 

($145,946.10) 

APPLES ($9,729.74) FRS/FRZ APPLE 

($4,864.87) 

APPLE SLICES, 

FROZEN, 

UNSWEETENED, 

30LB

$1,621.62 0.524833 3,089.78 

FRUIT 

($145,946.10) 

APPLES ($9,729.74) FRS/FRZ APPLE 

($4,864.87) 

APPLES, FRESH, 

(VARIOUS TYPES)-

PILOT, 37-40LB

$1,621.62 0.549563 2,950.74 

FRUIT 

($145,946.10) 

APPLES ($9,729.74) CANNED APPLE 

($4,864.87) 

APPLE, SLICES, 

CANNED, 

UNSWEETENED, 

#10

$2,432.44 0.612087 3,974.00 

FRUIT 

($145,946.10) 

APPLES ($9,729.74) CANNED APPLE 

($4,864.87) 

APPLESAUCE, 

CANNED, 

UNSWEETENED, 

#10

$2,432.44 0.545422 4,459.74 

 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-4 

 

Table E-2. NSLP and CACFP 2009 Foods Grouped for “As Offered” Analysis 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

CHEESE AMERICAN NATURAL B049 CHEESE, NAT, AMER, BARREL, 500LB 

CHEESE AMERICAN PROCESSED B030 CHEESE, AMERICAN, PASTEURIZED, PROCESS, BULK, 

40LB 

CHEESE AMERICAN PROCESSED B064 CHEESE, AMERICAN, PASTEURIZED, PROCESS, 

LOAVES, 5LB 

CHEESE AMERICAN PROCESSED B065 CHEESE, AMERICAN, PASTEURIZED, PROCESS, 

YELLOW, SLICED, 5LB 

CHEESE AMERICAN PROCESSED B066 CHEESE, AMERICAN, PASTUERIZED, PROCESS, WHITE, 

SLICED, 5LB 

CHEESE AMERICAN RED FAT B119 CHEESE, BLEND, AMERICAN & SKIM MILK, YELLOW, 

SLICED, LOAVES, 5LB 

CHEESE AMERICAN RED FAT B133 CHEESE, BLEND, AMERICAN & SKIM, MILK, WHITE, 

SLICED, 5LB 

CHEESE CHEDDAR NATURAL B032 CHEESE, CHEDDAR, WHITE, SHREDDED, 5LB 

CHEESE CHEDDAR NATURAL B071 CHEESE, CHEDDAR, WHITE, BLOCK, 40LB 

CHEESE CHEDDAR NATURAL B087 CHEESE, CHEDDAR, WHITE, LOAVES, 10LB 

CHEESE CHEDDAR NATURAL B072 CHEESE, CHEDDAR, YELLOW, BLOCK, 40LB 

CHEESE CHEDDAR NATURAL B088 CHEESE, CHEDDAR, YELLOW, LOAVES, 10LB 

CHEESE CHEDDAR NATURAL B031 CHEESE, CHEDDAR, YELLOW, SHREDDED, 5LB 

CHEESE CHEDDAR RED FAT B028 CHEESE, CHEDDAR, REDUCED FAT, WHITE, 

SHREDDED, 5LB 

CHEESE CHEDDAR RED FAT B027 CHEESE, CHEDDAR, REDUCED FAT, YELLOW, 

SHREDDED, 5LB 

CHEESE CHEDDAR RED FAT B034 CHEESE, CHEDDAR, REDUCED-FAT, YELLOW, LOAVES, 

10LB 

CHEESE MOZZARELLA LIGHT B035 CHEESE, MOZZARELLA, LIGHT, SHREDDED, FROZEN, 

30LB 

CHEESE MOZZARELLA PART SKIM B042 CHEESE, MOZZARELLA, LMPS, LOAVES, FROZEN, 6LB 

CHEESE MOZZARELLA PART SKIM B037 CHEESE, MOZZARELLA, LMPS, SHREDDED, FROZEN, 

30LB 

CHEESE MOZZARELLA PART SKIM B077 CHEESE, MOZZARELLA, LOW, MOIST., PART, SKM, 

UNFROZEN 

FRUIT APPLE CANNED A345 APPLE, SLICES, CANNED, UNSWEETENED, #10 

FRUIT APPLE CANNED A350 APPLESAUCE, CANNED, UNSWEETENED, #10 

FRUIT APPLE FRESH/FRO

ZEN 

A346 APPLE SLICES, FROZEN, UNSWEETENED, 30LB 

FRUIT APPLE FRESH/FRO

ZEN 

A349 APPLES, FRESH, (VARIOUS TYPES)-PILOT, 37-40LB 

FRUIT APPLE FRESH/FRO

ZEN 

A343 APPLES, FRESH, 37-40LB 

FRUIT APRICOT CANNED A360 APRICOTS, CANNED, HALVES, UNPEELED, #10 

FRUIT APRICOT FROZEN A447 APRICOTS, FROZEN, SLICED, 40LB 

FRUIT APRICOT FROZEN A358 APRICOTS, FROZEN, SLICED, BULK, 20LB 

FRUIT APRICOT FROZEN A449 APRICOTS, FROZEN, SLICED, SINGLE SERVE, 4.5OZ 

FRUIT BLACKBERRY FROZEN A376 BLACKBERRY, EVERGREEN, PUREE, 6/5.75LB 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-5 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

FRUIT BLACKBERRY FROZEN A377 BLACKBERRY, MARION, PUREE, 5.75LB 

FRUIT BLUEBERRIES FROZEN A367 BLUEBERRIES, FROZEN, CULTIVATED, IQF, 30LB 

FRUIT BLUEBERRIES FROZEN A310 BLUEBERRIES, FROZEN, WILD, 25LB 

FRUIT BLUEBERRIES FROZEN A366 BLUEBERRIES, FROZEN, WILD, IQF, 30LB 

FRUIT CHERRIES CANNED A363 CHERRIES, CANNED, RED, TART, PITTED, #10 

FRUIT CHERRIES FROZEN A365 CHERRIES, FROZEN, RED, TART, PITTED, 30LB 

FRUIT CHERRIES FROZEN A364 CHERRIES, FROZEN, RED, TART, PITTED, IQF, 40LB 

FRUIT CRANBERRIES FROZEN A306 CRANBERRIES, WHOLE, FROZEN, 40LB 

FRUIT CRANBERRIES SAUCE A288 CRANBERRY SAUCE, CANNED, #10 

FRUIT DRY FRUIT BLUEBERRI

ES 

A309 BLUEBERRIES, DRY, WHOLE, 10LB 

FRUIT DRY FRUIT CHERRIES A293 CHERRIES, DRY, RED TART, PITTED, 4LB 

FRUIT DRY FRUIT CRANBERRI

ES 

A291 CRANBERRIES, DRIED, SWEETENED, WHOLE, 5LB 

FRUIT DRY FRUIT RAISINS A501 RAISINS, REGULAR MOISTURE, SEEDLESS, 15OZ 

FRUIT DRY FRUIT RAISINS A500 RAISINS, REGULAR MOISTURE, SEEDLESS, 30LB 

FRUIT DRY FRUIT RAISINS A504 RAISINS, REGULAR MOISTURE, SEEDLESS, SINGLE 

SERVE, 1.33OZ UNITS 

FRUIT MIXED FRUIT CANNED A470 FRUIT, CANNED, MIXED, #10 

FRUIT ORANGES FRESH A357 ORANGES, FRESH, CASE, 34-39LB 

FRUIT PEACHES CANNED A409 PEACHES, CANNED, CLINGSTONE, DICED, #10 

FRUIT PEACHES CANNED A408 PEACHES, CANNED, CLINGSTONE, SLICED, #10 

FRUIT PEACHES FROZEN A416 PEACHES, FROZEN, FREESTONE, DICED, SINGLES, 

4.4OZ UNITS 

FRUIT PEACHES FROZEN A424 PEACHES, FROZEN, FREESTONE, SLICED, 20LB 

FRUIT PEARS CANNED A434 PEARS, CANNED, BARTLETT, DICED, #10 

FRUIT PEARS CANNED A433 PEARS, CANNED, BARTLETT, SLICED, #10 

FRUIT PEARS FRESH A442 PEARS, FRESH, BOSC, WHOLE, CASE (45LB) 

FRUIT PEARS FRESH A441 PEARS, FRESH, D-ANJOU, WHOLE, CASE (45LB) 

FRUIT PINEAPPLE CANNED A448 PINEAPPLE, CANNED, CHUNKS, #10 

FRUIT PINEAPPLE CANNED A444 PINEAPPLE, CANNED, CRUSHED, #10 

FRUIT PINEAPPLE CANNED A443 PINEAPPLE, CANNED, TIDBITS, #10 

FRUIT RASPBERRIES FROZEN/PU

REE 

A390 RASPBERRIES, FROZEN, DRUM, 500LB 

FRUIT RASPBERRIES FROZEN/PU

REE 

A391 RASPBERRIES, FROZEN, PUREE, 28LB 

FRUIT RASPBERRIES FROZEN/PU

REE 

A373 RASPBERRIES, RED, FROZEN, PUREE, 5.75LB 

FRUIT STRAWBERRIES FROZEN/S

WT 

A380 STRAWBERRIES, FROZEN, SLICED, SWEETENED, 30LB 

FRUIT STRAWBERRIES FROZEN/UN

SWT 

A375 STRAWBERRIES, FROZEN, WHOLE, UNSWEETENED, 

IQF, 30LB 

GRAINS REFINED 

GRAINS 

BAKERYMIX LOWFAT B368 FLOUR, BAKERY MIX, LOW, FAT, 6/5 LB 

GRAINS REFINED BAKERYMIX REGULAR B367 BAKERY MIX, REGULAR, BISCUIT TYPE, 5LB 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-6 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

GRAINS 

GRAINS REFINED 

GRAINS 

CORNMEAL CORN 

FLOUR 

B345 FLOUR, MASA, YELLOW, ENRICHED, 50LB 

GRAINS REFINED 

GRAINS 

CORNMEAL CORNMEAL B136 CORN, YELLOW, 2700 LB 

GRAINS REFINED 

GRAINS 

CORNMEAL CORNMEAL B142 CORNMEAL, DEGERMED, ENRICHED, YELLOW, 10LB 

GRAINS REFINED 

GRAINS 

CORNMEAL CORNMEAL B138 CORNMEAL, DEGERMED, ENRICHED, YELLOW, 5LB 

GRAINS REFINED 

GRAINS 

GRITS GRITS B382 GRITS, CORN, WHITE, 8/5 LB 

GRAINS REFINED 

GRAINS 

GRITS GRITS B384 GRITS, CORN, YELLOW, ENRICHED, 5LB 

GRAINS REFINED 

GRAINS 

PASTA PASTA B435 MACARONI, SPIRAL (ROTINI), ENRICHED, DRY, 20LB 

GRAINS REFINED 

GRAINS 

PASTA PASTA B840 SPAGHETTI, ENRICHED, REGULAR, DRY, 20LB 

GRAINS REFINED 

GRAINS 

RICE WHRICE B507 RICE, WHITE, ENRICHED, LONG-GRAIN, PARBOILED 

(CONVERTED) NO 1, DRY, 25LB 

GRAINS REFINED 

GRAINS 

RICE WHRICE B508 RICE, WHITE, ENRICHED, LONG-GRAIN, PARBOILED 

(CONVERTED) NO 1, DRY, 50LB 

GRAINS REFINED 

GRAINS 

RICE WHRICE B505 RICE, WHITE, ENRICHED, LONG-GRAIN, PARBOILED 

(CONVERTED), DRY, 25LB 

GRAINS REFINED 

GRAINS 

RICE WHRICE B506 RICE, WHITE, ENRICHED, LONG-GRAIN, PARBOILED 

(CONVERTED), DRY, 50LB 

GRAINS REFINED 

GRAINS 

RICE WHRICE B522 RICE, WHITE, ENRICHED, MEDIUM GRAIN, PARBOILED 

(CONVERTED) NO 1, DRY, 25LB 

GRAINS REFINED 

GRAINS 

RICE WHRICE B513 RICE, WHITE, ENRICHED, MEDIUM GRAIN, PARBOILED 

(CONVERTED) NO 2, DRY, 25LB 

GRAINS REFINED 

GRAINS 

RICE WHRICE B521 RICE, WHITE, ENRICHED, MEDIUM GRAIN, PARBOILED 

(CONVERTED) NO 2, DRY, 50LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B200 FLOUR, ALL PURPOSE, BULK, 8/5 LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B183 FLOUR, ALL PURPOSE, ENRICHED, BLEACHED, 10LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B190 FLOUR, ALL PURPOSE, ENRICHED, BLEACHED, 50LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B182 FLOUR, ALL PURPOSE, ENRICHED, BLEACHED, 5LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B188 FLOUR, ALL PURPOSE, ENRICHED, UNBLEACHED, 

10LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B191 FLOUR, ALL PURPOSE, ENRICHED, UNBLEACHED, 

50LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B303 FLOUR, BAKERS, HARD WHEAT 50, HEARTH BULK, 

UNBL. 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B285 FLOUR, BAKERS, HARD WHEAT, BL. 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B280 FLOUR, BAKERS, HARD WHEAT, ENRICHED, 

BLEACHED, 100LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B275 FLOUR, BAKERS, HARD WHEAT, ENRICHED, 

BLEACHED, 50LB 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-7 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B276 FLOUR, BAKERS, HARD WHEAT, ENRICHED, 

UNBLEACHED, 50LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B301 FLOUR, BAKERS, HARD WHEAT, HEARTH, BL. 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B300 FLOUR, BAKERS, HARD WHEAT, HEARTH, BLEACHED, 

100LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B286 FLOUR, BAKERS, HARD WHEAT, UNBL. 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B233 FLOUR, BREAD, ENRICHED, BLEACHED, 10LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B238 FLOUR, BREAD, UNBLEACHED, 4/10LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B323 FLOUR, SOFT WHEAT, ENRICHED, BLEACHED, 50LB 

GRAINS REFINED 

GRAINS 

WHITE FLOUR WHITE 

FLOUR 

B321 FLOUR, SOFT WHEAT, ENRICHED, UNBLEACHED, BULK 

GRAINS WHOLE 

GRAINS 

CKD CEREAL OATS B444 OATS, ROLLED, QUICK, DRY, 25LB 

GRAINS WHOLE 

GRAINS 

CKD CEREAL OATS B445 OATS, ROLLED, QUICK, DRY, 3LB 

GRAINS WHOLE 

GRAINS 

CKD CEREAL OATS B450 OATS, ROLLED, QUICK, DRY, 50LB 

GRAINS WHOLE 

GRAINS 

PASTA WH GR 

PASTA 

B428 ROTINI, WHOLE GRAIN, DRY, 20LB 

GRAINS WHOLE 

GRAINS 

PASTA WH GR 

PASTA 

B836 SPAGHETTI, WHOLE GRAIN, DRY, 20LB 

GRAINS WHOLE 

GRAINS 

RICE BRICE B538 RICE, BROWN, LONG-GRAIN, PARBOILED, 30/2LB 

GRAINS WHOLE 

GRAINS 

RICE BRICE B537 RICE, BROWN, LONG-GRAIN, QUICK-COOKING, 24/2LB 

GRAINS WHOLE 

GRAINS 

RICE BRICE B545 RICE, BROWN, LONG-GRAIN, REGULAR, DRY, 25LB 

GRAINS WHOLE 

GRAINS 

WWFLOUR WWFLOUR B351 FLOUR, WHOLE WHEAT, 10LB 

GRAINS WHOLE 

GRAINS 

WWFLOUR WWFLOUR B360 FLOUR, WHOLE WHEAT, 50LB 

JUICE JUICE OJ A299 ORANGE JUICE, FROZEN, SINGLES, 4FO UNITS 

JUICE JUICE OJ A305 ORANGE, JUICE, DRUMS 

JUICE JUICE OJ A303 ORANGE, JUICE, TANKERS 

MEAT DRY BEANS/ 

PEAS 

 BAKED A091 BEANS, CANNED, VEGETARIAN, DRY, BAKED IN 

SAUCE, #10 

MEAT DRY BEANS/ 

PEAS 

 BLACK A908 BEANS, CANNED, BLACK TURTLE, #10 

MEAT DRY BEANS/ 

PEAS 

 BLACKEYE A084 BEANS, CANNED, BLACK-EYED PEA, DRY, #10 

MEAT DRY BEANS/ 

PEAS 

 GARBANZO A089 BEANS, CANNED, GARBANZO, DRY, #10 

MEAT DRY BEANS/ 

PEAS 

 GREAT 

NORTHERN 

A088 BEANS, CANNED, GREAT NORTHERN, DRY, #10 

MEAT DRY BEANS/P GREAT A925 BEANS, DRY, GREAT NORTHERN, DRY, WHOLE, 25LB 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-8 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

EAS NORTHERN 

MEAT DRY BEANS/ 

PEAS 

 KIDNEY A086 BEANS, CANNED, KIDNEY, #10 

MEAT DRY BEANS/ 

PEAS 

 LIMA A082 BEANS, CANNED, BABY LIMA, DRY, #10 

MEAT DRY BEANS/ 

PEAS 

 NAVY A924 BEANS, DRY, NAVY OR PEA, DRY, WHOLE, 25LB 

MEAT DRY BEANS/ 

PEAS 

 PINK A083 BEANS, CANNED, PINK, DRY, #10 

MEAT DRY BEANS/ 

PEAS 

 PINTO A079 BEANS, CANNED, PINTO, DRY, WHOLE, #10 

MEAT DRY BEANS/ 

PEAS 

 PINTO A942 BEANS, PINTO, DRY, WHOLE, 25LB 

MEAT DRY BEANS/ 

PEAS 

 RED A087 BEANS, CANNED, RED, SMALL, DRY, #10 

MEAT DRY BEANS/ 

PEAS 

 RED A948 BEANS, SMALL RED, DRY, WHOLE, 25LB 

MEAT DRY BEANS/ 

PEAS 

 REFRIED A085 BEANS, CANNED, REFRIED, DRY, #10 

MEAT EGG DRIED A575 EGG MIX, ALL PURPOSE, DRIED, 10LB 

MEAT EGG WHOLE A566 EGGS, LIQUID, WHOLE, BULK 

MEAT EGG WHOLE A568 EGGS, PASTEURIZED, WHOLE, FROZEN, 5LB 

MEAT FISH/ 

SHELLFISH 

 TUNA A742 TUNA, CANNED, CHUNK LIGHT/WATER, 66.5OZ 

MEAT FISH/ 

SHELLFISH 

 TUNA A745 TUNA, POUCH, LIGHT, READY-TO-SERVE, 43OZ 

MEAT MEAT/ 

POULTRY 

BEEF CANNED A721 BEEF, CANNED, W/ NATURAL JUICES, FULLY COOKED, 

24OZ 

MEAT MEAT/ 

POULTRY 

BEEF GROUND A594 BEEF, COARSE GROUND, BULK, RAW, FROZEN, 60LB 

MEAT MEAT/ 

POULTRY 

BEEF GROUND A579 BEEF, FINE GROUND, IRRADIATED, RAW, FROZEN, 

10LB 

MEAT MEAT/ 

POULTRY 

BEEF GROUND A608 BEEF, FINE GROUND, RAW, FROZEN, 10LB 

MEAT MEAT/ 

POULTRY 

BEEF GROUND A578 BEEF, PATTIES, GROUND, IRRADIATED, RAW, FROZEN, 

IQF, 40LB 

MEAT MEAT/ 

POULTRY 

BEEF GROUND A626 BEEF, PATTIES, GROUND, RAW, FROZEN, IQF, 40LB 

MEAT MEAT/ 

POULTRY 

BEEF GROUND A627 BEEF, PATTIES, LEAN, GROUND, RAW, 10% FAT, 

FROZEN, IQF, 40LB 

MEAT MEAT/ 

POULTRY 

BEEF GROUND/S

PP 

A717 BEEF, CRUMBLES, W/ SPP, FULLY COOKED, FROZEN, 

40LB 

MEAT MEAT/ 

POULTRY 

BEEF GROUND/S

PP 

A706 BEEF, PATTIES, W/ SPP, FULLY COOKED, HOMESTYLE, FROZEN, IQF, 40LB 

MEAT MEAT/ 

POULTRY 

BEEF GROUND/S

PP 

A616 BEEF, PATTIES, W/ SPP, GROUND, RAW, FROZEN, IQF, 

40LB 

MEAT MEAT/ 

POULTRY 

BEEF MEAT A602 BEEF SPECIAL TRIM FROZEN, 60LB 

MEAT MEAT/ 

POULTRY 

BEEF MEAT A704 BEEF, BONELESS 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-9 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

MEAT MEAT/ 

POULTRY 

CHICKEN CANNED A507 CHICKEN, BONED, FULLY COOKED, CANNED, 50OZ 

MEAT MEAT/ 

POULTRY 

CHICKEN DRUMSTICK

S 

A573 CHICKEN, DRUMSTICKS, CHILLED 

MEAT MEAT/ 

POULTRY 

CHICKEN FAJITA 

STRIPS 

A563 CHICKEN, FAJITA STRIPS, FULLY COOKED, FROZEN, 

IQF, 30LB 

MEAT MEAT/ 

POULTRY 

CHICKEN LEG A518 CHICKEN, LEGS, CHILLED 

MEAT MEAT/ 

POULTRY 

CHICKEN MEAT A517 CHICKEN, DICED, COOKED, FROZEN, IQF, 10LB 

MEAT MEAT/ 

POULTRY 

CHICKEN MIX PIECES A526 CHICKEN, CUT-UP, 7 PIECE BATTER/BREADED, 

COOKED, FROZEN, 30LB 

MEAT MEAT/ 

POULTRY 

CHICKEN MIX PIECES A515 CHICKEN, CUT-UP, 8-PIECE, RAW, FROZEN, 40LB 

MEAT MEAT/ 

POULTRY 

CHICKEN NUGGETS A519 CHICKEN NUGGETS, SOC, 30LB 

MEAT MEAT/ 

POULTRY 

CHICKEN PATTIES A528 CHICKEN PATTIES, BURGER-STYLE, FROZEN, 6/5 lb 

pkgs per 30# CASE 

MEAT MEAT/ 

POULTRY 

CHICKEN PATTIES A561 CHICKEN PATTIES, SOC, 30LB 

MEAT MEAT/ 

POULTRY 

CHICKEN THIGH A531 CHICKEN, THIGHS, CHILLED 

MEAT MEAT/ 

POULTRY 

CHICKEN WHITE 

MEAT 

A510 CHICKEN, LIGHT, BULK 

MEAT MEAT/ 

POULTRY 

CHICKEN WHOLE A521 CHICKEN, SMALL & LARGE, BULK, CHILLED 

MEAT MEAT/ 

POULTRY 

CHICKEN WHOLE A522 CHICKEN, SMALL & LARGE, BULK, CHILLED 

MEAT MEAT/ 

POULTRY 

PORK CANNED A722 PORK, CANNED, W/ NATURAL JUICES, FULLY COOKED, 

24OZ 

MEAT MEAT/ 

POULTRY 

PORK HAM A726 HAM, WATER ADDED, FULLY COOKED, SLICED, FRZ, 

5LB 

MEAT MEAT/ 

POULTRY 

PORK HAM A727 HAM, WATER PRODUCT, FULLY COOKED, DICED, FRZ, 

5LB 

MEAT MEAT/ 

POULTRY 

PORK HAM A693 HAM, WATER-ADDED, FULLY COOKED, FROZEN, 10LB 

MEAT MEAT/ 

POULTRY 

PORK ROAST A632 PORK, BONELESS, PICNIC, FROZEN, 60LB 

MEAT MEAT/ 

POULTRY 

PORK ROAST A672 PORK, LEG ROAST, FROZEN, 36-42 LB 

MEAT MEAT/ 

POULTRY 

PORK SAUSAGE/S

PP 

A720 PORK SAUSAGE CRUMBLES, W/SPP, FULLY COOKED, 

FROZEN, 40LB 

MEAT MEAT/ 

POULTRY 

PORK SLOPPY JOE A712 PORK SLOPPY JOE MIX, W/ SPP, FULLY COOKED, 

FROZEN, 40LB 

MEAT MEAT/ 

POULTRY 

TURKEY BREAST A549 TURKEY, BREAST, COOKED, DELI-STYLE, REGULAR, 

FROZEN, 9-11LB 

MEAT MEAT/ 

POULTRY 

TURKEY BREAST A550 TURKEY, BREAST, COOKED, DELI-STYLE, SMOKED, 

FROZEN, 9-11LB 

MEAT MEAT/ 

POULTRY 

TURKEY GROUND A535 TURKEY, BULK, GROUND 

MEAT MEAT/ TURKEY HAM A548 TURKEY HAM, WATER ADDED, FULLY COOKED, 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-10 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

POULTRY FROZEN40LB 

MEAT MEAT/ 

POULTRY 

TURKEY ROAST A537 TURKEY, ROAST, BONELESS, READY TO COOK, 

FROZEN, 8-12LB 

MEAT MEAT/ 

POULTRY 

TURKEY TACO 

FILLING 

A565 TURKEY, TACO FILLING, FULLY COOKED, FROZEN, 

30LB 

MEAT MEAT/ 

POULTRY 

TURKEY WHOLE A534 TURKEY, BULK, CHILLED 

MEAT MEAT/ 

POULTRY 

TURKEY WHOLE A529 TURKEY, WHOLE, RAW, FROZEN, 30-60LB 

MEAT NUTS/SEEDS PEANUTBUT

TER 

B473 PEANUT, BUTTER, SMOOTH, 5LB 

MEAT NUTS/SEEDS PEANUTBUT

TER 

B480 PEANUT, BUTTER, SMOOTH, DRUM, 500LB 

MEAT NUTS/SEEDS PEANUTS B498 PEANUTS, ROASTED, RUNNER, UNSALTED, SHELLED 

& GRANULES, #10 

MEAT NUTS/SEEDS PEANUTS B500 PEANUTS, ROASTED, UNSALTED, CANNED, #10 

MEAT NUTS/SEEDS SUNFLOWE

RBUTTER 

B477 SUNFLOWER SEED BUTTER, 5LB 

OIL OIL SOYBEAN B664 OIL, SOYBEAN, LOW SATURATED FAT, 1GAL 

OIL OIL VEGETABLE B670 OIL, VEGETABLE, 1GAL 

OIL OIL VEGETABLE B665 OIL, VEGETABLE, 48FO 

OIL OIL VEGETABLE B666 OIL, VEGETABLE, 48FO 

OIL OIL VEGETABLE B672 OIL, VEGETABLE, BULK 

VEGETABLES ORANGE 

VEGETABLE 

CARROTS CANNED A100 CARROTS, CANNED, NO ADDED SALT, #10 

VEGETABLES ORANGE 

VEGETABLE 

CARROTS FROZEN A099 CARROTS, FROZEN, SLICED, 30LB 

VEGETABLES ORANGE 

VEGETABLE 

SWPOTATOES FRESH/FRO

ZEN 

A212 SWEET POTATOES, BULK 

VEGETABLES ORANGE 

VEGETABLE 

SWPOTATOES FRESH/FRO

ZEN 

A230 SWEET POTATOES, FRESH, WHOLE, CASE, 40LB 

VEGETABLES ORANGE 

VEGETABLE 

SWPOTATOES FRESH/FRO

ZEN 

A224 SWEET POTATOES, FROZEN, RANDOM CUT CHUNKS, 

5LB 

VEGETABLES ORANGE 

VEGETABLE 

SWPOTATOES FRZ SW 

POTATO 

A225 SWEET POTATOES, FROZEN, MASHED, 5LB 

VEGETABLES ORANGE 

VEGETABLE 

SWPOTATOES MASHED A222 SWEET POTATOES, MASHED, LOW-SODIUM, CANNED, 

#10 

VEGETABLES ORANGE 

VEGETABLE 

SWPOTATOES SYRUP A220 SWEET POTATOES, CUT, LIGHT SYRUP, LOW-SODIUM, 

CANNED, #10 

VEGETABLES OTHER 

VEGETABLES 

GR BEANS CANNED A061 BEANS, GREEN, LOW-SODIUM, CANNED, #10 

VEGETABLES OTHER 

VEGETABLES 

GR BEANS FROZEN A070 BEANS, FROZEN, GREEN, 30LB 

VEGETABLES STARCHY 

VEGETABLES 

CORN CANNED A110 CORN, WHOLE KERNEL (LIQUID PACK), LOW-SODIUM, 

CANNED, #10 

VEGETABLES STARCHY 

VEGETABLES 

CORN FROZEN A129 CORN, FROZEN, ON THE COB (COBBETTE), 30LB/96 

COUNT 

VEGETABLES STARCHY 

VEGETABLES 

CORN FROZEN A130 CORN, FROZEN, WHOLE KERNEL, 30LB 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-11 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

VEGETABLES STARCHY 

VEGETABLES 

PEAS CANNED A140 PEAS, GREEN, LOW-SODIUM, CANNED, #10 

VEGETABLES STARCHY 

VEGETABLES 

PEAS FROZEN A160 PEAS, FROZEN, GREEN, 30LB 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES DRY A213 POTATOES, BULK, DEHYDRATED 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES FRESH A232 POTATOES, BULK 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES FRESH A214 POTATOES, FRESH, RUSSET (BAKING TYPE), 50LB 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES FRESH A215 POTATOES, FRESH, WHITE (BAKING TYPE), 50LB 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES OVEN FRY A210 POTATOES, FROZEN, OVEN FRY, 5LB 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES ROUNDS A204 POTATOES, FROZEN, ROUNDS, 5LB 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES WEDGES A173 POTATOES, FROZEN, IQF, FAT-FREE, WEDGES, 6/5LB 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES WEDGES A174 POTATOES, FROZEN, IQF, WEDGES, 5LB 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO CANNED A237 SALSA, LOW-SODIUM, CANNED, #10 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO CANNED A245 TOMATO, TOTES 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO CANNED A241 TOMATOES, DICED, LOW-SODIUM, CANNED, #10 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO PASTE A249 TOMATO PASTE, DRUM, 55 GAL 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO PASTE A252 TOMATO PASTE, LOW-SODIUM, CANNED, #10 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO SAUCE A243 SPAGHETTI SAUCE, MEATLESS, LOW-SODIUM, 

CANNED, #10 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO SAUCE A239 TOMATO SAUCE, LOW-SODIUM, CANNED, #10 

Table E-3. NSLP 2009 DOD Foods Grouped for “As Offered” Analysis 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

FRUIT APPLE CARAMEL W029 CARAMEL APPLE 

FRUIT APPLE FRESH W003 APPLE, CUT 

FRUIT APPLE FRESH W005 APPLE, WHOLE 

FRUIT APPLE FRESH W006 APPLE/ORANGE, WHOLE 

FRUIT APRICOT FRESH W008 APRICOTS, WHOLE 

FRUIT AVOCADO W013 AVOCADO, WHOLE 

FRUIT BANANA W014 BANANA 

FRUIT BLACKBERRY FRESH W018 BLACKBERRIES 

FRUIT BLUEBERRIES FRESH W019 BLUEBERRIES 

FRUIT CANTALOUPE W027 CANTALOUPE, CUT 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-12 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

FRUIT CANTALOUPE W028 CANTALOUPE, WHOLE 

FRUIT CHERRIES FRESH W041 CHERRIES 

FRUIT CRANBERRIES FRESH W051 CRANBERRIES 

FRUIT DRY FRUIT APPLE W004 APPLE, DRIED 

FRUIT DRY FRUIT FIGS W057 FIGS 

FRUIT DRY FRUIT LEATHER W060 FRUIT LEATHER 

FRUIT GRAPEFRUIT W069 GRAPEFRUIT, CUT 

FRUIT GRAPEFRUIT W070 GRAPEFRUIT, WHOLE 

FRUIT GRAPES W071 GRAPES, CUT 

FRUIT GRAPES W072 GRAPES, WHOLE 

FRUIT HONEYDEW W076 HONEYDEW, CUT 

FRUIT HONEYDEW W077 HONEYDEW, WHOLE 

FRUIT KIWI W086 KIWI 

FRUIT LEMON W087 LEMON 

FRUIT LIME W088 LIME 

FRUIT MANGO W090 MANGO, WHOLE 

FRUIT MIXED FRUIT CITRUS STYLE W045 CITRUS FRUIT MIX 

FRUIT MIXED FRUIT FRESH W094 MIX FRUIT, CUT 

FRUIT MIXED FRUIT FRESH W095 MIX FRUIT, WHOLE 

FRUIT NECTARINE W099 NECTARINE 

FRUIT ORANGES W103 ORANGE, WHOLE 

FRUIT PAPAYA W105 PAPAYA 

FRUIT PEACHES FRESH W107 PEACH 

FRUIT PEARS FRESH W109 PEAR, CUT 

FRUIT PEARS FRESH W110 PEAR, WHOLE 

FRUIT PINEAPPLE FRESH W114 PINEAPPLE, CUT 

FRUIT PINEAPPLE FRESH W115 PINEAPPLE, WHOLE 

FRUIT PINEAPPLE FROZEN W134 SHERBET 

FRUIT PLANTAIN W116 PLANTAIN 

FRUIT PLUMS W117 PLUMS 

FRUIT RASPBERRIES FRESH W124 RASPBERRIES 

FRUIT STARFRUIT W139 STARFRUIT 

FRUIT STRAWBERRIE

S 

FRESH W140 STRAWBERRIES 

FRUIT TANGELO W150 TANGELO 

FRUIT TANGERINE W151 TANGERINE 

FRUIT WATERMELON W167 WATERMELON, CUT 

FRUIT WATERMELON W168 WATERMELON, WHOLE 

JUICE CIDER W043 CIDER 

MEAT NUTS/SEEDS ALMONDS W002 ALMONDS 

MEAT NUTS/SEEDS HAZELNUTS W075 HAZELNUTS 

MEAT NUTS/SEEDS PECANS W112 PECANS 

MEAT NUTS/SEEDS WALNUTS W165 WALNUTS 

VEGETABLES DARK GREEN 

VEGETABLE 

BOK CHOY W021 BOK CHOY 

VEGETABLES DARK GREEN 

VEGETABLE 

BROCCOLI W023 BROCCOLI, CUT 

VEGETABLES DARK GREEN 

VEGETABLE 

BROCCOLI W024 BROCCOLI, WHOLE 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-13 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

VEGETABLES DARK GREEN 

VEGETABLE 

BROCCOLI W176 Broccoli Coleslaw 

VEGETABLES DARK GREEN 

VEGETABLE 

BROCCOLI W177 Broccoli/Cauliflower/Carrots 

VEGETABLES DARK GREEN 

VEGETABLE 

COLLARDS W048 COLLARDS 

VEGETABLES DARK GREEN 

VEGETABLE 

KALE W085 KALE 

VEGETABLES DARK GREEN 

VEGETABLE 

LEAF LETTUCE W074 GRN LEAF LETTUCE, WHOLE 

VEGETABLES DARK GREEN 

VEGETABLE 

LEAF LETTUCE W127 RED LEAF LETTUCE 

VEGETABLES DARK GREEN 

VEGETABLE 

MUSTARD GR W098 MUSTARD GREEN 

VEGETABLES DARK GREEN 

VEGETABLE 

ROMAINE W128 ROMAINE, CUT 

VEGETABLES DARK GREEN 

VEGETABLE 

ROMAINE W129 ROMAINE, WHOLE 

VEGETABLES DARK GREEN 

VEGETABLE 

ROMAINE MIX W082 ICEBERG/ROMAINE 

VEGETABLES DARK GREEN 

VEGETABLE 

SALAD MIX W133 SALAD MIX 

VEGETABLES DARK GREEN 

VEGETABLE 

SPINACH W136 SPINACH, CUT 

VEGETABLES DARK GREEN 

VEGETABLE 

SPINACH W137 SPINACH, WHOLE 

VEGETABLES DARK GREEN 

VEGETABLE 

SPRING MIX W138 SPRING MIX 

VEGETABLES DARK GREEN 

VEGETABLE 

TURNIP 

GREENS 

 W157 TURNIP GREENS 

VEGETABLES DARK GREEN 

VEGETABLE 

WATERCRESS W166 WATERCRESS 

VEGETABLES ORANGE 

VEGETABLE 

CARROTS FRESH W030 CARROTS, BABY 

VEGETABLES ORANGE 

VEGETABLE 

CARROTS FRESH W031 CARROTS, CUT 

VEGETABLES ORANGE 

VEGETABLE 

CARROTS FRESH W032 CARROTS, WHOLE 

VEGETABLES ORANGE 

VEGETABLE 

CARROTS FRESH W034 CARROTS/DIP 

VEGETABLES ORANGE 

VEGETABLE 

CARROTS FRESH W178 APPLES/CARROTS/DIP 

VEGETABLES ORANGE 

VEGETABLE 

CARROTS FRESH W039 CELERY/CARROT 

VEGETABLES ORANGE 

VEGETABLE 

PUMPKIN W121 PUMPKIN 

VEGETABLES ORANGE 

VEGETABLE 

SWPOTATOES FRESH W148 SWPOTATO, CUT 

VEGETABLES ORANGE 

VEGETABLE 

SWPOTATOES FRESH W149 SWPOTATO, WHOLE 

VEGETABLES ORANGE WINTER W171 WINTER SQUASH 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-14 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

VEGETABLE SQUASH 

VEGETABLES OTHER 

VEGETABLES 

ALFALFA W001 ALFALFA 

VEGETABLES OTHER 

VEGETABLES 

ARTICHOKES W009 ARTICHOKES 

VEGETABLES OTHER 

VEGETABLES 

ASPARAGUS W011 ASPARAGUS 

VEGETABLES OTHER 

VEGETABLES 

BEAN SPROUT W016 BEAN SPROUT 

VEGETABLES OTHER 

VEGETABLES 

CABBAGE W064 GR CABBAGE, CUT 

VEGETABLES OTHER 

VEGETABLES 

CABBAGE W065 GR CABBAGE, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

CAULIFLOWER W035 CAULIFLOWER, CUT 

VEGETABLES OTHER 

VEGETABLES 

CAULIFLOWER W036 CAULIFLOWER, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

CELERY W037 CELERY, CUT 

VEGETABLES OTHER 

VEGETABLES 

CELERY W038 CELERY, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

CELERY W040 CELERY/DIP 

VEGETABLES OTHER 

VEGETABLES 

COLESLAW W047 COLESLAW 

VEGETABLES OTHER 

VEGETABLES 

CUCUMBER W052 CUCUMBER, CUT 

VEGETABLES OTHER 

VEGETABLES 

CUCUMBER W053 CUCUMBER, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

EGGPLANT W055 EGGPLANT 

VEGETABLES OTHER 

VEGETABLES 

ENDIVE W056 ENDIVE 

VEGETABLES OTHER 

VEGETABLES 

GARLIC W061 GARLIC 

VEGETABLES OTHER 

VEGETABLES 

GINGER W062 GINGER 

VEGETABLES OTHER 

VEGETABLES 

GR BEANS FRESH W063 GR BEAN 

VEGETABLES OTHER 

VEGETABLES 

HERBS BASIL W015 BASIL 

VEGETABLES OTHER 

VEGETABLES 

HERBS CHIVES W042 CHIVES 

VEGETABLES OTHER 

VEGETABLES 

HERBS CILANTRO W044 CILANTRO 

VEGETABLES OTHER 

VEGETABLES 

HERBS DILL W054 DILL 

VEGETABLES OTHER 

VEGETABLES 

HERBS MINT W093 MINT 

VEGETABLES OTHER 

VEGETABLES 

HERBS OREGANO W104 OREGANO 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-15 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

VEGETABLES OTHER 

VEGETABLES 

HERBS PARSLEY W106 PARSLEY 

VEGETABLES OTHER 

VEGETABLES 

HERBS ROSEMARY W130 ROSEMARY 

VEGETABLES OTHER 

VEGETABLES 

HERBS SAGE W132 SAGE 

VEGETABLES OTHER 

VEGETABLES 

HERBS THYME W152 THYME 

VEGETABLES OTHER 

VEGETABLES 

ICEBERG W080 ICEBERG, CUT 

VEGETABLES OTHER 

VEGETABLES 

ICEBERG W081 ICEBERG, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

JICAMA W083 JICAMA, CUT 

VEGETABLES OTHER 

VEGETABLES 

JICAMA W084 JICAMA, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

MIXED VEG W159 VEG MIX 

VEGETABLES OTHER 

VEGETABLES 

MIXED VEG W160 VEG MIX, CHOP SUEY 

VEGETABLES OTHER 

VEGETABLES 

MIXED VEG W161 VEG MIX, CREOLE 

VEGETABLES OTHER 

VEGETABLES 

MIXED VEG W162 VEG MIX, FAJITA 

VEGETABLES OTHER 

VEGETABLES 

MIXED VEG W163 VEG MIX, SOUP 

VEGETABLES OTHER 

VEGETABLES 

MIXED VEG W164 VEG MIX, STIR FRY 

VEGETABLES OTHER 

VEGETABLES 

MUSHROOMS W096 MUSHROOM, CUT 

VEGETABLES OTHER 

VEGETABLES 

MUSHROOMS W097 MUSHROOM, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

ONION GREEN ONION W066 GR ONION, CUT 

VEGETABLES OTHER 

VEGETABLES 

ONION GREEN ONION W067 GR ONION, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

ONION MATURE W100 ONION, CUT 

VEGETABLES OTHER 

VEGETABLES 

ONION MATURE W101 ONION, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

PEAPOD W108 PEAPOD 

VEGETABLES OTHER 

VEGETABLES 

PEPPERS W078 HOT PEPPER 

VEGETABLES OTHER 

VEGETABLES 

PEPPERS W079 HOT YELLOW PEPPER 

VEGETABLES OTHER 

VEGETABLES 

RADISH W123 RADISH, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

RED CABBAGE W125 RED CABBAGE, CUT 

VEGETABLES OTHER RED CABBAGE W126 RED CABBAGE, WHOLE 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-16 

 

USDA FOODS 

GROUP 

USDA FOODS 

SUBGROUP 

FOOD GROUP SUBGROUP CODE USDA FOODS 

VEGETABLES 

VEGETABLES OTHER 

VEGETABLES 

RUTABAGA W131 RUTABAGA 

VEGETABLES OTHER 

VEGETABLES 

SUMMER 

SQUASH 

 W142 SUMMER SQUASH, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

SW GR PEPPER W143 SW GR PEPPER, CUT 

VEGETABLES OTHER 

VEGETABLES 

SW GR PEPPER W144 SW GR PEPPER, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

SW RED 

PEPPER 

 W146 SW RED PEPPER, WHOLE 

VEGETABLES OTHER 

VEGETABLES 

TURNIPS W158 TURNIPS 

VEGETABLES OTHER 

VEGETABLES 

ZUCCHINI, 

WHOLE 

 W175 ZUCCHINI, WHOLE 

VEGETABLES STARCHY 

VEGETABLES 

CORN W049 CORN, WHOLE 

VEGETABLES STARCHY 

VEGETABLES 

CORN W050 CORN, CUT 

VEGETABLES STARCHY 

VEGETABLES 

POTATO SALAD W120 POTATO SALAD 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES FRIES W058 FRENCH FRIES 

VEGETABLES STARCHY 

VEGETABLES 

POTATOES FRIES W059 FRENCH FRIES, FROZEN 

VEGETABLES STARCHY 

VEGETABLES 

WHITE POTATO, 

CUT 

 W169 WHITE POTATO, CUT 

VEGETABLES STARCHY 

VEGETABLES 

WHITE POTATO, WHOLE W170 WHITE POTATO, WHOLE 

VEGETABLES STARCHY 

VEGETABLES 

YAUTIA ROOT W173 YAUTIA ROOT 

VEGETABLES TOMATO 

VEGETABLE 

TOMATILLO W153 TOMATILLO 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO, 

CHERRY 

 W154 TOMATO, CHERRY 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO, CUT W155 TOMATO, CUT 

VEGETABLES TOMATO 

VEGETABLE 

TOMATO, 

WHOLE 

 W156 TOMATO, WHOLE 

Table E-4. TEFAP 2009 Foods Grouped for “As Offered” Analysis 

USDA FOOD 

GROUP 

FOOD GROUP SUBGROUP CODE USDA FOOD 

CEREAL COOKED CEREAL OATS B445 OATS WHOLE GRAIN ROLLED DRY 

CEREAL RTE CEREAL BRAN B829 CEREAL BRAN FLAKES READY-TO-EAT DRY 

CEREAL RTE CEREAL BRAN B859 CEREAL BRAN FLAKES READY-TO-EAT DRY 

CEREAL RTE CEREAL BRAN B876 CEREAL BRAN FLAKES READY-TO-EAT DRY 

CEREAL RTE CEREAL CORN B834 CEREAL CORN SQUARES READY-TO-EAT 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-17 

 

USDA FOOD 

GROUP 

FOOD GROUP SUBGROUP CODE USDA FOOD 

SQUARES 

CEREAL RTE CEREAL CORN/RICE B855 CEREAL CORN AND RICE BISCUITS READY-TOEAT DRY 

CEREAL RTE CEREAL CORNFLAKES B832 CEREAL CORNFLAKES READY-TO-EAT DRY 

CEREAL RTE CEREAL CORNFLAKES B878 CEREAL CORNFLAKES READY-TO-EAT DRY 

CEREAL RTE CEREAL CORNFLAKES B879 CEREAL CORNFLAKES READY-TO-EAT DRY 

CEREAL RTE CEREAL OAT CIRCLES B831 CEREAL OAT CIRCLES READY-TO-EAT 

CEREAL RTE CEREAL OAT CIRCLES B853 CEREAL OAT CIRCLES READY-TO-EAT 

CEREAL RTE CEREAL RICE B830 CEREAL RICE CRISPS READY-TO-EAT 

CEREAL RTE CEREAL RICE B833 CEREAL RICE CRISPS READY-TO-EAT 

CEREAL RTE CEREAL RICE B838 CEREAL RICE CRISPS READY-TO-EAT 

FRUIT APPLE CANNED A351 APPLESAUCE CANNED UNSWEETENED 

FRUIT APRICOT CANNED A353 APRICOTS CANNED 

FRUIT MIXED FRUIT CANNED A404 MIXED FRUIT CANNED 

FRUIT PEACHES CANNED A411 PEACHES CANNED 

FRUIT PEACHES CANNED A421 PEACHES FREESTONE 

FRUIT PEARS CANNED A437 PEARS CANNED PEELED 

GRAINS BAKERYMIX LOWFAT B368 BAKERY MIX BISCUIT TYPE LOW-FAT 

JUICE APPLE JUICE APPLE A282 JUICE APPLE UNSWEETENED CANNED 

JUICE APPLE JUICE APPLECHERRY A276 JUICE CHERRY APPLE UNSWEETENED 

CANNED 

JUICE GRAPE JUICE GRAPE A284 JUICE GRAPE UNSWEETENED CARTON 

JUICE GRAPE JUICE GRAPE A285 JUICE GRAPE UNSWEETENED CANNED 

JUICE GRAPEFRUIT 

JUICE 

GRAPEFRUIT 952 JUICE GRAPEFRUIT 

JUICE ORANGE JUICE ORANGE A300 JUICE ORANGE UNSWEETENED CANNED 

JUICE TOMATO TOMATO A290 JUICE TOMATO CANNED 

MEAT BEEF CANNED A721 BEEF WITH NATURAL JUICES CANNED 

MEAT BEEF GROUND A609 BEEF GROUND FROZEN 

MEAT BEEF STEW A590 BEEF STEW CANNED 

MEAT CHICKEN CAMMED A532 CHICKEN CANNED 

MEAT CHICKEN WHOLE A503 CHICKEN WHOLE FROZEN 

MEAT EGG DRIED A570 EGG MIX DRIED 

MEAT EGG WHOLE A813 EGGS SHELL 

MEAT FISH TUNA A743 TUNA CHUNK LIGHT IN WATER 12 OUNCE 

CANNED 

MEAT PORK CANNED A722 PORK WITH NATURAL JUICES CANNED 

MEAT PORK HAM A669 HAM WATER ADDED FULLY COOKED FROZEN 

MEAT TURKEY ROAST A537 TURKEY ROAST FROZEN 

MILK 1% MILK 1% MILK B385 UHT FLUID MILK 1% 

OIL OIL VEGETABLE B666 OIL VEGETABLE 

PB/DRIED 

BEANS 

LEGUMES BAKED A090 BEANS VEGETARIAN LOW-SODIUM CANNED 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-18 

 

USDA FOOD 

GROUP 

FOOD GROUP SUBGROUP CODE USDA FOOD 

PB/DRIED 

BEANS 

LEGUMES BLACKEYE A062 BLACK-EYED PEAS, LOW-SODIUM CANNED 

PB/DRIED 

BEANS 

LEGUMES BLACKEYE A910 PEAS BLACK-EYED DRY 

PB/DRIED 

BEANS 

LEGUMES GREAT 

NORTHERN 

A917 BEANS GREAT NORTHERN DRY 

PB/DRIED 

BEANS 

LEGUMES KIDNEY A076 KIDNEY BEANS, LIGHT RED, LOW-SODIUM, 

CANNED 

PB/DRIED 

BEANS 

LEGUMES KIDNEY A920 BEANS KIDNEY LIGHT RED DRY 

PB/DRIED 

BEANS 

LEGUMES LIMA A912 BEANS BABY LIMA DRY 

PB/DRIED 

BEANS 

LEGUMES PINTO A914 BEANS PINTO DRIED 

PB/DRIED 

BEANS 

LEGUMES REFRIED A093 BEANS REFRIED LOW-SODIUM CANNED 

PB/DRIED 

BEANS 

PB PB B474 PEANUT BUTTER SMOOTH 

PB/DRIED 

BEANS 

PB PEANUTS B502 PEANUTS OIL ROASTED UNSALTED 

POT/PASTA/RICE GRITS GRITS B382 CORN GRITS WHITE ENRICHED 

POT/PASTA/RICE GRITS GRITS B384 CORN GRITS YELLOW ENRICHED 

POT/PASTA/RICE PASTA PASTA B424 EGG NOODLES DRY ENRICHED 

POT/PASTA/RICE PASTA PASTA B425 MACARONI ELBOW DRY 

POT/PASTA/RICE PASTA PASTA B835 SPAGHETTI ENRICHED DRY 

POT/PASTA/RICE PASTA WH GR PASTA B423 ROTINI WHOLE-WHEAT 

POT/PASTA/RICE POTATOES DRY A196 POTATOES DEHYDRATED FLAKES 

POT/PASTA/RICE RICE WHRICE B514 RICE WHITE ENRICHED SHORT GRAIN 

POT/PASTA/RICE RICE WHRICE B517 RICE WHITE ENRICHED MEDIUM GRAIN 

POT/PASTA/RICE RICE WHRICE B518 RICE WHITE ENRICHED LONG GRAIN 

POT/PASTA/RICE RICE WHRICE B526 RICE WHITE ENRICHED SHORT GRAIN 

POT/PASTA/RICE RICE WHRICE B527 RICE WHITE ENRICHED MEDIUM GRAIN 

POT/PASTA/RICE RICE WHRICE B528 RICE WHITE ENRICHED LONG GRAIN 

VEGETABLES CARROTS CANNED A098 CARROTS, LOW-SODIUM, CANNED 

VEGETABLES CORN CANNED A119 CORN, WHOLE KERNEL, LOW-SODIUM, 

CANNED 

VEGETABLES CORN CANNED A122 CORN, SWEET, CREAM-STYLE, LOW-SODIUM, 

CANNED 

VEGETABLES GR BEANS CANNED A059 GREEN BEANS, LOW-SODIUM, CANNED 

VEGETABLES MIXED VEG CANNED A057 MIXED VEGETABLES, LOW-SODIUM, CANNED 

VEGETABLES PEAS CANNED A144 GREEN PEAS, LOW-SODIUM, CANNED 

VEGETABLES POTATOES CANNED A170 POTATOES, SLICED, LOW-SODIUM, CANNED 

VEGETABLES PUMPKIN CANNED A164 PUMPKIN, LOW-SODIUM, CANNED 

VEGETABLES SOUP SOUP A218 SOUP VEGETABLE CONDENSED CANNED 

VEGETABLES SOUP SOUP A219 SOUP TOMATO CONDENSED CANNED 

VEGETABLES SPINACH CANNED A167 SPINACH 
Appendix E 

Nutrient and MyPyramid Analysis of USDA Foods in 

Five of Its Food and Nutrition Programs E-19 

 

USDA FOOD 

GROUP 

FOOD GROUP SUBGROUP CODE USDA FOOD 

VEGETABLES SWPOTATOES CANNED A223 SWEET POTATOES 

VEGETABLES TOMATO CANNED A234 TOMATOES, DICED, LOW-SODIUM, CANNED 

VEGETABLES TOMATO CANNED A240 TOMATOES, WHOLE, LOW-SODIUM, CANNED 

VEGETABLES TOMATO SAUCE A236 SPAGHETTI SAUCE MEATLESS LOW-SODIUM 

CANNED 

VEGETABLES TOMATO SAUCE A244 TOMATO SAUCE LOW-SODIUM CANNED 
F-1 

APPENDIX F. NUTRIENT CONTENT OF USDA FOODS IN THE COMMODITY SUPPLEMENTAL FOO

1. Nutrient Content of 2009 CSFP: INFANTS USDA Foods per Person, per Month, Entitlement USDA Foods as Offered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potassium

(mg)

Sodium

(mg)

Zinc

(mg)

Vita

(ug 

Cereal, dry

Infant rice cereal 3369.8 61.2 668.8 42.2 7.9 15.5 1.9 0.0 4.3 7325.6 2.9 409.4 1775.4 5084.9 3318.1 287.0 17.1 

Canned juice

Apple juice 415.4 0.9 102.1 1.2 0.2 0.3 0.1 0.0 1.8 72.3 0.1 1.1 45.2 63.2 912.2 36.1 0.2 

Grape juice 541.9 3.3 133.4 1.2 0.2 0.2 0.0 0.0 1.8 99.3 0.2 2.3 90.3 126.4 939.3 36.1 0.6 

Orange juice 442.5 6.1 104.2 1.1 0.1 0.2 0.1 0.0 2.7 99.3 0.4 1.2 99.3 153.5 1607.6 9.0 0.6 

Infant formula

Infant formula 19559.2 449.6 2093.1 1045.1 477.0 134.0 13.7 1167.7 0.0 13136.8 16.3 356.2 1459.6 8174.0 16348.0 4410.5 148.9 178

2. Nutrient Content of 2009 CSFP: INFANT USDA Foods per Person, per Month, Entitlement USDA Foods as Delivered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potassium

(mg)

Sodium

(mg)

Zinc

(mg)

Vita

(ug 

Cereal, dry

Infant rice cereal 2172.1 39.4 431.1 27.2 5.1 10.0 1.2 0.0 2.8 4722.0 1.8 263.9 1144.4 3277.6 2138.8 185.0 11.0 

Canned juice

Apple juice 444.9 1.0 109.3 1.3 0.2 0.3 0.1 0.0 1.9 77.4 0.1 1.2 48.4 67.7 976.8 38.7 0.2 

Grape juice 468.0 2.9 115.2 1.0 0.2 0.1 0.0 0.0 1.6 85.8 0.1 1.9 78.0 109.2 811.1 31.2 0.5 

Orange juice 374.2 5.2 88.1 0.9 0.1 0.2 0.1 0.0 2.3 84.0 0.3 1.0 84.0 129.8 1359.4 7.6 0.5 

Infant formula

Infant formula 17981.7 413.3 1924.3 960.8 438.5 123.2 12.6 1073.5 0.0 12077.3 15.0 327.4 1341.9 7514.7 15029.5 4598.5 136.9 163

3. Nutrient Content of 2009 CSFP: CW USDA Foods per Person, per Month, Entitlement USDA Foods as Offered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitamin

A

(ug RAE

Cereal, RTE

Bran flakes 188.9 5.6 47.3 1.3 0.2 0.6 0.0 0.0 10.4 32.5 0.4 21.1 122.8 295.7 360.1 427.9 9.9 447.4 

Corn & rice squares 50.8 0.8 11.7 0.2 0.0 0.0 0.0 0.0 0.2 1.8 0.0 4.5 3.2 13.2 15.5 106.8 1.1 121.9 

Corn flakes 218.8 4.0 52.7 0.3 0.1 0.1 0.0 0.0 1.9 36.4 0.1 16.2 6.7 28.5 54.5 584.3 0.7 329.7 

Oat circles 147.4 4.4 27.5 2.2 0.4 0.7 0.0 0.0 4.0 132.2 0.1 11.1 45.5 193.7 113.7 251.3 5.3 190.0 

Rice crisp 171.6 3.2 40.6 0.6 0.2 0.1 0.0 0.0 0.3 2.4 0.1 15.4 10.8 46.2 51.8 404.0 0.6 331.8 

Cereal, dry

Farina 555.9 17.8 112.2 2.1 0.4 0.9 0.1 0.0 6.3 1137.2 0.4 48.6 88.4 366.4 227.4 0.0 2.1 0.0 

Grits 262.1 5.5 56.6 1.3 0.2 0.6 0.0 0.0 3.5 23.3 0.1 2.1 29.1 75.7 93.2 0.0 0.6 0.0 

Oats 1210.3 42.3 217.3 20.8 3.6 7.1 0.3 0.0 31.7 218.2 1.4 12.9 456.3 1250.0 1111.1 17.9 11.9 0.0 

Rice

White rice 739.3 15.2 159.9 1.6 0.4 0.3 0.1 0.0 2.3 57.3 0.4 6.8 68.8 246.4 200.6 0.0 2.8 0.0 

Spaghetti, macaroni

Macaroni 522.0 19.2 102.0 3.1 0.6 1.0 0.1 0.0 6.0 23.3 0.3 4.2 59.9 192.9 146.3 0.0 1.7 0.0 

Spaghetti 477.3 17.5 93.3 2.8 0.5 0.9 0.1 0.0 5.5 21.3 0.3 3.9 54.7 176.3 133.8 0.0 1.6 0.0 

Canned vegetables

Carrots 22.7 0.6 5.0 0.2 0.0 0.1 0.0 0.0 1.4 22.7 0.1 0.6 7.3 21.8 162.5 174.1 0.2 506.6 

Corn 81.2 2.6 18.9 0.9 0.2 0.4 0.0 0.0 1.9 5.0 0.1 0.7 15.0 48.1 135.4 171.2 0.4 2.0 

Green beans 21.7 1.2 4.9 0.1 0.0 0.0 0.0 0.0 2.1 28.2 0.0 1.0 14.1 20.6 118.4 195.0 0.3 19.6 

Mixed vegetables 37.7 1.4 7.5 0.2 0.0 0.1 0.0 0.0 3.2 21.4 0.1 0.7 15.3 37.7 140.7 149.2 0.5 594.5 

Peas 71.7 4.6 13.1 0.4 0.1 0.1 0.0 0.0 4.3 20.8 0.1 1.0 17.7 69.7 179.9 171.2 0.7 28.1 

Potatoes 71.7 1.6 15.7 0.2 0.1 0.1 0.0 0.0 2.8 5.8 0.1 1.5 16.2 32.4 264.9 180.0 0.3 0.0 
F-2 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitamin

A

(ug RAE

Spinach 36.3 4.4 5.4 0.8 0.1 0.1 0.3 0.0 3.8 200.6 0.3 3.6 120.0 69.5 546.5 174.0 0.7 773.9 Sweet potato 87.5 1.0 20.6 0.2 0.0 0.1 0.0 0.0 2.5 14.7 0.1 0.8 12.8 26.5 181.9 40.1 0.2 370.6 

Tomatoes 24.6 1.1 5.8 0.2 0.0 0.1 0.0 0.0 1.4 44.8 0.1 1.4 15.9 27.4 271.6 168.6 0.2 8.7 

Canned beans

Vegetarian beans 165.7 8.4 37.3 0.7 0.1 0.1 0.0 0.0 7.2 59.9 0.3 2.1 47.6 130.4 394.9 194.3 4.0 8.8 

Dry beans

Great Northern beans 350.0 24.5 63.3 0.9 0.2 0.2 0.2 0.0 16.0 228.3 0.7 9.3 159.8 284.1 1415.4 0.0 3.5 0.0 

Kidney beans 308.8 21.1 55.5 1.2 0.2 0.3 0.4 0.0 18.1 68.6 0.6 7.2 110.3 345.6 982.9 0.0 2.6 0.0 

Lima beans 279.4 19.0 50.9 0.9 0.2 0.3 0.1 0.0 17.2 41.7 0.6 5.8 105.4 269.6 1237.8 57.1 2.3 0.0 

Pinto beans 281.9 17.4 50.7 1.0 0.2 0.1 0.2 0.0 12.5 88.2 0.5 3.5 115.2 299.0 848.0 0.0 1.7 0.0 

Canned fruit

Applesauce 77.9 0.3 20.9 0.2 0.0 0.0 0.0 0.0 2.0 7.4 0.1 0.4 5.6 9.3 137.3 3.7 0.1 1.9 

Apricots 103.0 1.1 26.8 0.1 0.0 0.0 0.0 0.0 3.0 21.3 0.1 0.6 16.7 30.6 281.2 0.0 0.2 140.1 

Mixed fruit 105.8 0.7 27.7 0.1 0.0 0.1 0.0 0.0 1.9 11.1 0.1 0.5 9.3 20.4 165.2 7.4 0.2 18.6 

Peaches 100.2 0.8 27.0 0.1 0.0 0.0 0.0 0.0 2.4 5.6 0.1 0.7 9.3 20.4 180.0 9.3 0.2 33.4 

Pears 105.8 0.4 28.2 0.1 0.0 0.0 0.0 0.0 3.0 9.3 0.1 0.5 7.4 13.0 122.5 7.4 0.1 0.0 

Canned juice

Apple juice 736.9 1.6 181.0 2.1 0.4 0.5 0.1 0.0 3.2 128.2 0.2 1.9 80.1 112.1 1618.0 64.1 0.3 0.0 

Grape juice 967.4 6.0 238.1 2.1 0.4 0.3 0.1 0.0 3.2 177.4 0.3 4.0 161.2 225.7 1676.8 64.5 1.1 0.0 

Orange juice 787.5 10.9 185.5 1.9 0.2 0.4 0.1 0.0 4.8 176.8 0.7 2.1 176.8 273.2 2860.7 16.1 1.1 32.1 

Tomato juice 267.1 11.9 66.6 0.8 0.1 0.4 0.0 0.0 6.3 157.1 1.0 6.8 172.8 282.8 3597.6 4249.5 2.4 361.3 

Meat, poultry, fish

Canned beef 115.9 9.7 0.0 8.3 4.0 0.2 0.1 36.3 0.0 4.7 0.0 1.1 7.5 65.9 106.9 129.5 2.3 0.0 

Canned beef stew 83.1 4.8 7.6 3.6 1.3 0.3 0.0 12.0 1.1 12.9 0.1 1.6 11.1 52.6 189.3 378.6 1.1 37.9 

Canned chicken 149.5 20.4 0.7 6.5 1.8 1.3 0.1 40.4 0.0 11.3 0.0 1.1 15.3 123.6 123.6 218.9 2.0 42.8 

Canned chili 95.1 8.2 4.7 5.0 1.9 0.2 0.0 25.9 1.1 27.7 0.1 1.5 15.7 73.9 267.8 365.7 1.9 14.8 

Canned salmon 132.9 19.0 0.0 5.8 1.4 0.1 0.1 48.0 0.0 199.4 0.1 0.7 30.5 301.9 292.7 373.0 0.9 19.4 

Canned tuna 97.1 21.3 0.0 0.7 0.2 0.0 0.0 25.1 0.0 9.2 0.0 1.3 22.6 136.4 198.3 286.2 0.6 14.2 

Nuts

Peanut butter 1425.3 60.8 47.4 122.1 25.5 34.1 0.2 0.0 14.5 104.2 1.1 4.5 373.3 867.8 1573.1 1151.4 7.1 0.0 

Cheese

Reduced fat processed

American 2068.4 151.7 91.4 121.5 76.3 2.3 1.3 456.8 0.0 4559.1 0.3 1.7 284.4 7144.7 2844.1 13953.2 20.3 2180.5 

Milk

Dry milk 783.6 76.8 114.2 1.6 1.0 0.0 0.0 39.4 0.0 2694.4 0.1 0.7 256.1 2155.9 3731.9 116.0 9.7 1551.8 

Evaporated 7516.7 382.0 563.2 424.1 257.5 9.4 4.4 1626.8 0.0 14640.8 0.9 10.7 1346.3 11387.3 16996.8 1290.2 43.2 3646.2 
F-3 

4. Nutrient Content of 2009 CSFP: CW USDA Foods per Person, per Month, Entitlement USDA Foods as Delivered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitamin

A

(ug RAE)

Cereal, RTE

Bran flakes 446.3 13.3 111.6 3.0 0.6 1.4 0.1 0.0 24.5 76.7 0.8 49.9 290.1 698.7 850.8 1011.1 23.4 1057.2 

Corn & rice squares 376.1 6.2 86.8 1.3 0.3 0.3 0.0 0.0 1.2 13.0 0.1 33.1 23.9 97.8 114.7 791.2 7.8 902.9 

Corn flakes 663.5 12.2 159.8 0.8 0.2 0.4 0.0 0.0 5.7 110.3 0.2 49.1 20.2 86.4 165.4 1772.4 2.0 999.9 

Corn squares 15.5 0.3 3.6 0.1 0.0 0.0 0.0 0.0 0.2 14.1 0.0 1.3 2.1 3.0 6.3 45.1 0.5 19.3 

Oat circles 276.5 8.1 53.7 4.2 0.7 1.3 0.0 0.0 7.0 254.5 0.2 20.5 83.5 326.3 298.2 485.1 10.1 466.7 

Rice crisp 356.1 6.5 84.3 1.2 0.4 0.3 0.0 0.0 0.7 4.9 0.1 32.0 22.5 95.9 107.6 838.4 1.3 688.7 

Cereal, dry

Farina 281.8 9.0 56.9 1.1 0.2 0.5 0.0 0.0 3.2 576.4 0.2 24.7 44.8 185.7 115.3 0.0 1.1 0.0 

Grits 21.3 0.4 4.6 0.1 0.0 0.0 0.0 0.0 0.3 1.9 0.0 0.2 2.4 6.1 7.6 0.6 0.0 0.0 

Oats 374.5 13.1 67.2 6.4 1.1 2.2 0.1 0.0 9.8 67.5 0.4 4.0 141.2 386.8 343.8 5.5 3.7 0.0 

Rice

White rice 1008.3 20.8 218.1 2.2 0.6 0.5 0.1 0.0 3.1 78.2 0.5 9.3 93.8 336.1 273.6 0.0 3.8 0.0 

Spaghetti, macaroni

Macaroni 1029.0 37.8 201.1 6.0 1.1 1.9 0.2 0.0 11.8 45.9 0.7 8.3 118.0 380.1 288.4 0.0 3.3 0.0 

Spaghetti 1096.0 40.2 214.2 6.4 1.2 2.0 0.2 0.0 12.6 48.9 0.7 8.9 125.7 404.9 307.1 0.0 3.6 0.0 

Whole grain rotini 6.6 0.3 1.4 0.0 0.0 0.0 0.0 0.0 0.2 0.8 0.0 0.1 1.6 4.7 2.4 0.0 0.0 0.0 

Canned vegetables

Carrots 21.1 0.5 4.7 0.2 0.0 0.1 0.0 0.0 1.3 21.1 0.1 0.5 6.8 20.3 151.1 161.9 0.2 470.9 

Corn 123.3 4.0 28.6 1.4 0.3 0.6 0.0 0.0 2.9 7.6 0.1 1.1 22.8 73.0 205.4 259.8 0.6 3.0 

Green beans 30.0 1.7 6.8 0.2 0.0 0.0 0.0 0.0 2.9 39.1 0.1 1.4 19.5 28.5 163.7 269.6 0.4 27.0 

Mixed vegetables 30.9 1.2 6.1 0.2 0.0 0.1 0.0 0.0 2.6 17.5 0.1 0.5 12.5 30.9 115.3 122.3 0.4 487.2 

Peas 100.6 6.4 18.3 0.5 0.1 0.2 0.0 0.0 6.0 29.1 0.1 1.4 24.8 97.7 252.1 240.1 1.0 39.4 

Potatoes 36.6 0.8 8.0 0.1 0.0 0.0 0.0 0.0 1.4 2.9 0.0 0.7 8.3 16.5 135.0 91.7 0.2 0.0 

Spinach 22.9 2.8 3.4 0.5 0.1 0.0 0.2 0.0 2.4 126.5 0.2 2.3 75.7 43.8 344.7 109.8 0.5 488.2 

Sweet potato 18.7 0.2 4.4 0.0 0.0 0.0 0.0 0.0 0.5 3.1 0.0 0.2 2.7 5.7 38.8 8.6 0.0 79.2 

Tomatoes 11.2 0.5 2.6 0.1 0.0 0.0 0.0 0.0 0.7 20.5 0.0 0.6 7.3 12.6 124.3 77.2 0.1 4.0 

Canned beans

Vegetarian beans 47.4 2.4 10.7 0.2 0.0 0.0 0.0 0.0 2.1 17.2 0.1 0.6 13.6 37.4 113.1 55.6 1.2 2.5 

Dry beans

Great Northern beans 220.9 15.5 39.9 0.6 0.1 0.1 0.1 0.0 10.1 144.1 0.5 5.9 100.9 179.3 893.4 0.0 2.2 0.0 

Kidney beans 39.6 2.7 7.1 0.2 0.0 0.0 0.1 0.0 2.3 8.8 0.1 0.9 14.1 44.3 126.0 0.0 0.3 0.0 

Lima beans 67.3 4.6 12.2 0.2 0.1 0.1 0.0 0.0 4.1 10.0 0.1 1.4 25.4 64.9 297.9 13.7 0.6 0.0 

Pinto beans 465.2 28.7 83.7 1.7 0.3 0.2 0.3 0.0 20.6 145.6 0.9 5.8 190.1 493.5 1399.7 0.0 2.8 0.0 

Canned fruit

Applesauce 60.3 0.2 16.2 0.1 0.0 0.0 0.0 0.0 1.6 5.7 0.0 0.3 4.3 7.2 106.2 2.9 0.0 1.4 

Apricots 33.9 0.4 8.8 0.0 0.0 0.0 0.0 0.0 1.0 7.0 0.0 0.2 5.5 10.1 92.5 0.0 0.1 46.1 

Mixed fruit 115.6 0.8 30.3 0.1 0.0 0.1 0.0 0.0 2.0 12.2 0.1 0.6 10.1 22.3 180.5 8.1 0.2 20.3 

Peaches 123.0 1.0 33.1 0.1 0.0 0.0 0.0 0.0 3.0 6.8 0.1 0.8 11.4 25.1 221.0 11.4 0.2 41.0 

Pears 81.6 0.3 21.7 0.0 0.0 0.0 0.0 0.0 2.3 7.2 0.1 0.4 5.7 10.0 94.4 5.7 0.1 0.0 

Plums 6.6 0.0 1.7 0.0 0.0 0.0 0.0 0.0 0.1 0.9 0.0 0.1 0.5 1.4 9.8 2.1 0.0 1.3 

Canned juice

Apple juice 1052.9 2.3 258.7 3.0 0.5 0.8 0.2 0.0 4.6 183.1 0.3 2.7 114.4 160.2 2311.8 91.6 0.5 0.0 

Grape juice 1104.5 6.8 271.9 2.4 0.5 0.3 0.1 0.0 3.7 202.5 0.3 4.6 184.1 257.7 1914.5 73.6 1.3 0.0 

Orange juice 877.2 12.2 206.6 2.1 0.3 0.4 0.1 0.0 5.4 196.9 0.8 2.3 196.9 304.3 3186.5 17.9 1.3 35.8 

Tomato juice 52.2 2.3 13.0 0.2 0.0 0.1 0.0 0.0 1.2 30.7 0.2 1.3 33.8 55.3 703.8 831.3 0.5 70.7 

Meat, poultry, fish

Canned beef 120.0 10.0 0.0 8.6 4.2 0.2 0.1 37.6 0.0 4.9 0.0 1.1 7.8 68.3 110.7 134.1 2.4 0.0 

Canned beef stew 130.7 7.6 12.0 5.7 2.1 0.4 0.1 18.9 1.7 20.3 0.2 2.6 17.4 82.8 297.7 595.4 1.7 59.5 

Canned chicken 162.5 22.2 0.8 7.1 2.0 1.4 0.1 43.9 0.0 12.3 0.0 1.1 16.7 134.4 134.4 238.0 2.2 46.6 
F-4 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitamin

A

(ug RAE)

Canned chili 88.3 7.6 4.4 4.6 1.7 0.2 0.0 24.0 1.0 25.7 0.1 1.4 14.6 68.6 248.6 339.5 1.8 13.7 Canned salmon 62.8 9.0 0.0 2.7 0.7 0.0 0.0 22.7 0.0 94.2 0.0 0.3 14.4 142.7 138.3 176.3 0.4 9.2 

Canned tuna 114.4 25.1 0.0 0.8 0.2 0.0 0.0 29.6 0.0 10.8 0.1 1.5 26.6 160.7 233.6 337.2 0.8 16.8 

Nuts

Peanut butter 1736.0 74.1 57.7 148.8 31.0 41.6 0.2 0.0 17.7 127.0 1.4 5.5 454.7 1056.9 1916.1 1402.4 8.6 0.0 

Cheese

Red fat processedAmerican 2017.7 148.0 89.1 118.5 74.4 2.3 1.3 445.6 0.0 4447.4 0.3 1.7 277.4 6969.5 2774.3 13611.1 19.8 2127.0 

Milk

Dry milk 1167.1 114.4 170.1 2.3 1.5 0.1 0.0 58.7 0.0 4013.3 0.1 1.0 381.4 3211.3 5558.6 172.8 14.4 2311.5 

Evaporated 2633.2 133.8 197.3 148.6 90.2 3.3 1.5 569.9 0.0 5128.8 0.3 3.7 471.6 3989.1 5954.1 452.0 15.1 1277.3 

5. Nutrient Content of 2009 CSFP: ELDERLY USDA Foods per Person, per Month, Entitlement USDA Foods as Offered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitamin

A

(ug RAE)

Cereal, RTE

Bran flakes 188.9 5.6 47.3 1.3 0.2 0.6 0.0 0.0 10.4 32.5 0.4 21.1 122.8 295.7 360.1 427.9 9.9 447.4 

Corn & rice squares 50.8 0.8 11.7 0.2 0.0 0.0 0.0 0.0 0.2 1.8 0.0 4.5 3.2 13.2 15.5 106.8 1.1 121.9 

Corn flakes 218.8 4.0 52.7 0.3 0.1 0.1 0.0 0.0 1.9 36.4 0.1 16.2 6.7 28.5 54.5 584.3 0.7 329.7 

Oat circles 147.4 4.4 27.5 2.2 0.4 0.7 0.0 0.0 4.0 132.2 0.1 11.1 45.5 193.7 113.7 251.3 5.3 190.0 

Rice crisp 171.6 3.2 40.6 0.6 0.2 0.1 0.0 0.0 0.3 2.4 0.1 15.4 10.8 46.2 51.8 404.0 0.6 331.8 

Cereal, dry

Farina 555.9 17.8 112.2 2.1 0.4 0.9 0.1 0.0 6.3 1137.2 0.4 48.6 88.4 366.4 227.4 0.0 2.1 0.0 

Grits 262.1 5.5 56.6 1.3 0.2 0.6 0.0 0.0 3.5 23.3 0.1 2.1 29.1 75.7 93.2 0.0 0.6 0.0 

Oats 1210.3 42.3 217.3 20.8 3.6 7.1 0.3 0.0 31.7 218.2 1.4 12.9 456.3 1250.0 1111.1 17.9 11.9 0.0 

Rice

White rice 739.3 15.2 159.9 1.6 0.4 0.3 0.1 0.0 2.3 57.3 0.4 6.8 68.8 246.4 200.6 0.0 2.8 0.0 

Spaghetti, macaroni

Macaroni 522.0 19.2 102.0 3.1 0.6 1.0 0.1 0.0 6.0 23.3 0.3 4.2 59.9 192.9 146.3 0.0 1.7 0.0 

Spaghetti 477.3 17.5 93.3 2.8 0.5 0.9 0.1 0.0 5.5 21.3 0.3 3.9 54.7 176.3 133.8 0.0 1.6 0.0 

Canned vegetables

Carrots 21.5 0.6 4.8 0.2 0.0 0.1 0.0 0.0 1.3 21.5 0.1 0.6 6.9 20.6 153.9 164.9 0.2 479.8 

Corn 77.0 2.5 17.9 0.9 0.2 0.4 0.0 0.0 1.8 4.8 0.1 0.7 14.3 45.6 128.3 162.2 0.4 1.9 

Green beans 20.6 1.2 4.6 0.1 0.0 0.0 0.0 0.0 2.0 26.8 0.0 0.9 13.4 19.6 112.2 184.7 0.3 18.5 

Mixed vegetables 35.7 1.4 7.1 0.2 0.0 0.1 0.0 0.0 3.0 20.3 0.1 0.6 14.5 35.7 133.3 141.3 0.5 563.2 

Peas 68.0 4.4 12.4 0.3 0.1 0.1 0.0 0.0 4.0 19.7 0.1 0.9 16.7 66.0 170.4 162.2 0.7 26.6 

Potatoes 67.9 1.5 14.9 0.2 0.1 0.1 0.0 0.0 2.6 5.5 0.1 1.4 15.3 30.7 250.9 170.5 0.3 0.0 

Spinach 34.4 4.2 5.1 0.7 0.1 0.0 0.3 0.0 3.6 190.0 0.3 3.4 113.7 65.8 517.6 164.9 0.7 733.1 

Sweet potato 82.9 0.9 19.5 0.2 0.0 0.1 0.0 0.0 2.3 14.0 0.1 0.7 12.1 25.1 172.3 38.0 0.2 351.1 

Tomatoes 23.3 1.1 5.5 0.2 0.0 0.1 0.0 0.0 1.4 42.4 0.1 1.3 15.1 26.0 257.2 159.7 0.2 8.2 

Canned beans

Vegetarian beans 157.0 7.9 35.3 0.6 0.1 0.1 0.0 0.0 6.8 56.8 0.2 2.0 45.1 123.6 374.0 184.0 3.8 8.3 

Dry beans

Great Northernbeans 350.0 24.5 63.3 0.9 0.2 0.2 0.2 0.0 16.0 228.3 0.7 9.3 159.8 284.1 1415.4 0.0 3.5 0.0 

Kidney beans 308.8 21.1 55.5 1.2 0.2 0.3 0.4 0.0 18.1 68.6 0.6 7.2 110.3 345.6 982.9 0.0 2.6 0.0 

Lima beans 279.4 19.0 50.9 0.9 0.2 0.3 0.1 0.0 17.2 41.7 0.6 5.8 105.4 269.6 1237.8 57.1 2.3 0.0 

Pinto beans 281.9 17.4 50.7 1.0 0.2 0.1 0.2 0.0 12.5 88.2 0.5 3.5 115.2 299.0 848.0 0.0 1.7 0.0 

Canned fruit

Applesauce 70.1 0.3 18.8 0.2 0.0 0.0 0.0 0.0 1.8 6.7 0.0 0.4 5.0 8.3 123.6 3.3 0.1 1.7 
F-5 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitamin

A

(ug RAE)

Apricots 92.7 1.0 24.1 0.1 0.0 0.0 0.0 0.0 2.7 19.2 0.1 0.6 15.0 27.6 253.0 0.0 0.2 126.1 Mixed fruit 95.2 0.7 24.9 0.1 0.0 0.0 0.0 0.0 1.7 10.0 0.1 0.5 8.3 18.4 148.6 6.7 0.2 16.7 

Peaches 90.2 0.8 24.3 0.1 0.0 0.0 0.0 0.0 2.2 5.0 0.1 0.6 8.3 18.4 162.0 8.3 0.2 30.1 

Pears 95.2 0.3 25.3 0.1 0.0 0.0 0.0 0.0 2.7 8.3 0.1 0.5 6.7 11.7 110.2 6.7 0.1 0.0 

Canned juice

Apple juice 467.4 1.0 114.8 1.3 0.2 0.3 0.1 0.0 2.0 81.3 0.1 1.2 50.8 71.1 1026.2 40.6 0.2 0.0 

Grape juice 613.5 3.8 151.0 1.3 0.3 0.2 0.1 0.0 2.0 112.5 0.2 2.6 102.3 143.2 1063.5 40.9 0.7 0.0 

Orange juice 499.5 6.9 117.6 1.2 0.1 0.2 0.1 0.0 3.1 112.1 0.4 1.3 112.1 173.3 1814.4 10.2 0.7 20.4 

Tomato juice 169.4 7.6 42.2 0.5 0.1 0.2 0.0 0.0 4.0 99.6 0.6 4.3 109.6 179.3 2281.7 2695.2 1.5 229.2 

Meat, poultry, fish

Canned beef 115.9 9.7 0.0 8.3 4.0 0.2 0.1 36.3 0.0 4.7 0.0 1.1 7.5 65.9 106.9 129.5 2.3 0.0 

Canned beef stew 83.1 4.8 7.6 3.6 1.3 0.3 0.0 12.0 1.1 12.9 0.1 1.6 11.1 52.6 189.3 378.6 1.1 37.9 

Canned chicken 149.5 20.4 0.7 6.5 1.8 1.3 0.1 40.4 0.0 11.3 0.0 1.1 15.3 123.6 123.6 218.9 2.0 42.8 

Canned chili 95.1 8.2 4.7 5.0 1.9 0.2 0.0 25.9 1.1 27.7 0.1 1.5 15.7 73.9 267.8 365.7 1.9 14.8 

Canned salmon 132.9 19.0 0.0 5.8 1.4 0.1 0.1 48.0 0.0 199.4 0.1 0.7 30.5 301.9 292.7 373.0 0.9 19.4 

Canned tuna 97.1 21.3 0.0 0.7 0.2 0.0 0.0 25.1 0.0 9.2 0.0 1.3 22.6 136.4 198.3 286.2 0.6 14.2 

Nuts

Peanut butter 1425.3 60.8 47.4 122.1 25.5 34.1 0.2 0.0 14.5 104.2 1.1 4.5 373.3 867.8 1573.1 1151.4 7.1 0.0 

Cheese

Red fat processedAmerican 2068.4 151.7 91.4 121.5 76.3 2.3 1.3 456.8 0.0 4559.1 0.3 1.7 284.4 7144.7 2844.1 13953.2 20.3 2180.5 

Milk

Dry milk 1234.2 121.0 179.9 2.5 1.6 0.1 0.0 62.1 0.0 4243.7 0.1 1.1 403.3 3395.6 5877.7 182.7 15.2 2444.2 

Evaporated 1443.6 73.4 108.2 81.4 49.5 1.8 0.8 312.4 0.0 2811.8 0.2 2.0 258.6 2186.9 3264.2 247.8 8.3 700.2 

8. Nutrient Content of 2009 CSFP: ELDERLY USDA Foods per Person, per Month, Entitlement USDA Foods as Delivered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitamin

A

(ug RAE)

Cereal, RTE

Bran flakes 386.0 11.5 96.6 2.6 0.5 1.2 0.1 0.0 21.2 66.3 0.7 43.1 250.9 604.4 735.9 874.6 20.2 914.4 

Corn & rice squares 352.3 5.8 81.3 1.2 0.2 0.3 0.0 0.0 1.1 12.1 0.1 31.0 22.4 91.6 107.5 741.1 7.3 845.8 

Corn flakes 572.8 10.5 138.0 0.7 0.2 0.3 0.0 0.0 4.9 95.2 0.1 42.4 17.5 74.6 142.8 1529.9 1.8 863.1 

Corn squares 21.6 0.4 5.0 0.1 0.0 0.0 0.0 0.0 0.2 19.6 0.0 1.8 2.9 4.2 8.8 62.6 0.7 26.8 

Oat circles 234.9 6.9 45.6 3.6 0.6 1.1 0.0 0.0 6.0 216.3 0.2 17.4 71.0 277.3 253.4 412.3 8.6 396.6 

Rice crisp 336.3 6.2 79.7 1.2 0.3 0.3 0.0 0.0 0.6 4.6 0.1 30.2 21.2 90.5 101.6 791.8 1.2 650.4 

Cereal, dry

Farina 225.0 7.2 45.4 0.9 0.1 0.4 0.0 0.0 2.6 460.2 0.2 19.7 35.8 148.3 92.0 0.0 0.9 0.0 

Grits 65.6 1.4 14.2 0.3 0.1 0.2 0.0 0.0 0.9 5.8 0.0 0.5 7.3 18.9 23.3 2.0 0.1 0.0 

Oats 440.3 15.4 79.0 7.6 1.3 2.6 0.1 0.0 11.5 79.4 0.5 4.7 166.0 454.8 404.2 6.5 4.3 0.0 

Rice

White rice 975.0 20.1 210.9 2.1 0.6 0.5 0.1 0.0 3.0 75.6 0.5 9.0 90.7 325.0 264.5 0.0 3.7 0.0 

Spaghetti, macaroni

Macaroni 1161.5 42.6 227.0 6.8 1.3 2.2 0.2 0.0 13.3 51.8 0.7 9.4 133.2 429.1 325.5 0.0 3.8 0.0 

Spaghetti 1003.2 36.8 196.0 5.9 1.1 1.9 0.2 0.0 11.5 44.7 0.6 8.1 115.0 370.6 281.2 0.0 3.3 0.0 

Whole grain rotini 6.0 0.3 1.3 0.0 0.0 0.0 0.0 0.0 0.1 0.7 0.0 0.1 1.5 4.3 2.2 0.0 0.0 0.0 

Canned vegetables

Carrots 25.3 0.6 5.6 0.2 0.0 0.1 0.0 0.0 1.5 25.3 0.1 0.6 8.1 24.2 180.8 193.7 0.3 563.6 

Corn 128.5 4.2 29.8 1.5 0.3 0.7 0.0 0.0 3.0 7.9 0.1 1.1 23.8 76.2 214.2 270.8 0.6 3.2 Green beans 29.4 1.7 6.6 0.1 0.0 0.0 0.0 0.0 2.8 38.3 0.1 1.3 19.1 28.0 160.5 264.2 0.4 26.5 

Mixed vegetables 33.8 1.3 6.7 0.2 0.0 0.1 0.0 0.0 2.8 19.2 0.1 0.6 13.7 33.8 125.9 133.5 0.5 531.9 
F-6 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Satur‐

ated fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitamin

A

(ug RAE)

Peas 89.2 5.7 16.3 0.5 0.1 0.2 0.0 0.0 5.3 25.8 0.1 1.2 22.0 86.6 223.6 212.9 0.9 34.9 Potatoes 19.4 0.4 4.2 0.1 0.0 0.0 0.0 0.0 0.7 1.6 0.0 0.4 4.4 8.7 71.5 48.6 0.1 0.0 

Spinach 17.2 2.1 2.5 0.4 0.1 0.0 0.1 0.0 1.8 95.2 0.1 1.7 57.0 33.0 259.5 82.6 0.3 367.5 

Sweet potato 17.2 0.2 4.1 0.0 0.0 0.0 0.0 0.0 0.5 2.9 0.0 0.2 2.5 5.2 35.8 7.9 0.0 73.0 

Tomatoes 12.1 0.6 2.8 0.1 0.0 0.0 0.0 0.0 0.7 22.0 0.0 0.7 7.8 13.5 133.5 82.9 0.1 4.3 

Canned beans

Vegetarian beans 64.6 3.3 14.5 0.3 0.0 0.0 0.0 0.0 2.8 23.3 0.1 0.8 18.5 50.8 153.8 75.7 1.6 3.4 

Dry beans

Great Northernbeans 372.4 26.1 67.3 0.9 0.2 0.2 0.2 0.0 17.0 242.9 0.8 9.9 170.0 302.3 1506.0 0.0 3.7 0.0 

Kidney beans 75.1 5.1 13.5 0.3 0.0 0.1 0.1 0.0 4.4 16.7 0.1 1.7 26.8 84.1 239.1 0.0 0.6 0.0 

Lima beans 86.6 5.9 15.8 0.3 0.1 0.1 0.0 0.0 5.3 12.9 0.2 1.8 32.7 83.6 383.7 17.7 0.7 0.0 

Pinto beans 418.3 25.8 75.3 1.5 0.3 0.2 0.3 0.0 18.5 130.9 0.8 5.2 170.9 443.7 1258.5 0.0 2.5 0.0 

Canned fruit

Applesauce 60.4 0.2 16.2 0.1 0.0 0.0 0.0 0.0 1.6 5.8 0.0 0.3 4.3 7.2 106.4 2.9 0.0 1.4 

Apricots 35.6 0.4 9.2 0.0 0.0 0.0 0.0 0.0 1.0 7.4 0.0 0.2 5.8 10.6 97.1 0.0 0.1 48.4 

Mixed fruit 103.8 0.7 27.2 0.1 0.0 0.0 0.0 0.0 1.8 10.9 0.1 0.5 9.1 20.0 162.0 7.3 0.2 18.2 

Peaches 96.4 0.8 26.0 0.1 0.0 0.0 0.0 0.0 2.3 5.4 0.1 0.6 8.9 19.6 173.2 8.9 0.2 32.1 

Pears 73.8 0.2 19.6 0.0 0.0 0.0 0.0 0.0 2.1 6.5 0.1 0.4 5.2 9.1 85.4 5.2 0.1 0.0 

Plums 20.7 0.1 5.3 0.0 0.0 0.0 0.0 0.0 0.3 3.0 0.0 0.3 1.6 4.3 30.5 6.6 0.0 3.9 

Canned juice

Apple juice 612.9 1.3 150.6 1.7 0.3 0.4 0.1 0.0 2.7 106.6 0.2 1.6 66.6 93.3 1345.7 53.3 0.3 0.0 

Grape juice 644.9 4.0 158.7 1.4 0.3 0.2 0.1 0.0 2.1 118.2 0.2 2.7 107.5 150.5 1117.8 43.0 0.8 0.0 

Orange juice 663.5 9.2 156.3 1.6 0.2 0.3 0.1 0.0 4.1 148.9 0.6 1.8 148.9 230.2 2410.1 13.5 0.9 27.1 

Tomato juice 44.7 2.0 11.1 0.1 0.0 0.1 0.0 0.0 1.1 26.3 0.2 1.1 28.9 47.3 601.9 711.0 0.4 60.5 

Meat, poultry, fish

Canned beef 141.9 11.8 0.0 10.1 5.0 0.3 0.1 44.4 0.0 5.8 0.0 1.3 9.2 80.7 130.9 158.6 2.8 0.0 

Canned beef stew 110.2 6.4 10.1 4.8 1.7 0.4 0.1 15.9 1.5 17.1 0.1 2.2 14.7 69.8 251.0 502.1 1.5 50.2 

Canned chicken 176.9 24.2 0.9 7.7 2.2 1.5 0.1 47.8 0.0 13.4 0.0 1.2 18.2 146.3 146.3 259.1 2.4 50.7 

Canned chili 92.7 8.0 4.6 4.8 1.8 0.2 0.0 25.2 1.1 27.0 0.1 1.5 15.3 72.0 260.9 356.2 1.9 14.4 

Canned salmon 70.9 10.1 0.0 3.1 0.8 0.0 0.0 25.6 0.0 106.3 0.1 0.4 16.2 161.0 156.1 198.9 0.5 10.3 

Canned tuna 99.7 21.9 0.0 0.7 0.2 0.0 0.0 25.8 0.0 9.5 0.0 1.3 23.2 140.1 203.7 293.9 0.7 14.6 

Nuts

Peanut butter 1592.6 68.0 53.0 136.5 28.5 38.1 0.2 0.0 16.3 116.5 1.3 5.1 417.1 969.6 1757.8 1286.5 7.9 0.0 

Cheese

Red fat processedAmerican 2014.9 147.8 89.0 118.4 74.3 2.3 1.3 445.0 0.0 4441.1 0.3 1.7 277.0 6959.7 2770.5 13592.1 19.8 2124.0 

Milk

Dry milk 1195.3 117.2 174.2 2.4 1.6 0.1 0.0 60.1 0.0 4109.9 0.1 1.0 390.6 3288.6 5692.5 177.0 14.7 2367.1 

Evaporated 1338.6 68.0 100.3 75.5 45.9 1.7 0.8 289.7 0.0 2607.2 0.2 1.9 239.7 2027.8 3026.7 229.8 7.7 649.3 
G-1 

APPENDIX G. NUTRIENT CONTENT OF USDA FOODS IN THE FOOD DISTRIBUTION PROGRAM ON INDI

1. Nutrient Content of 2009 FDPIR USDA Foods per Person, per Month, Entitlement USDA Foods as Offered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

V

(u

Cereal, RTE

Bran flakes 251.8 7.5 63.0 1.7 0.3 0.8 0.1 0.0 13.9 43.3 0.5 28.1 163.7 394.3 480.1 570.6 13.2 

Corn & rice squares 203.1 3.4 46.8 0.7 0.1 0.2 0.0 0.0 0.6 7.0 0.1 17.9 12.9 52.8 61.9 427.1 4.2 

Corn flakes 291.7 5.4 70.3 0.4 0.1 0.2 0.0 0.0 2.5 48.5 0.1 21.6 8.9 38.0 72.7 779.1 0.9 

Corn squares 230.6 4.2 53.5 1.0 0.2 0.4 0.0 0.0 2.5 209.3 0.1 18.9 31.4 45.2 94.3 669.0 7.9 

Oat circles 294.8 8.8 55.0 4.4 0.8 1.3 0.0 0.0 7.9 264.4 0.2 22.2 91.1 387.4 227.4 502.6 10.6 

Rice crisp 228.7 4.2 54.2 0.8 0.2 0.2 0.0 0.0 0.4 3.1 0.1 20.6 14.5 61.6 69.1 538.6 0.8 

Cereal, dry

Farina 555.9 17.8 112.2 2.1 0.4 0.9 0.1 0.0 6.3 1137.2 0.4 48.6 88.4 366.4 227.4 0.0 2.1 

Oats 2017.1 70.4 362.1 34.7 6.0 11.8 0.5 0.0 52.9 363.7 2.3 21.5 760.5 2083.2 1851.8 0.0 19.8 

Rice

White rice 1103.5 22.8 238.7 2.4 0.7 0.5 0.1 0.0 3.4 85.5 0.6 10.2 102.6 367.8 299.4 0.0 4.2 

Macaroni and cheese

Macaroni and cheese (dry mix) 2307.1 63.4 281.2 104.3 22.6 27.7 2.3 39.3 13.1 616.1 3.4 12.7 262.2 1337.0 1756.5 4404.4 6.2 1

Spaghetti, macaroni

Macaroni 1698.8 62.3 332.0 10.0 1.9 3.2 0.3 0.0 19.5 75.7 1.1 13.7 194.8 627.6 476.1 0.0 5.5 

Spaghetti 1553.2 57.0 303.5 9.1 1.7 2.9 0.2 0.0 17.8 69.3 1.0 12.6 178.1 573.8 435.3 0.0 5.0 

Whole grain rotini 1087.5 46.9 233.2 4.8 0.9 1.8 0.1 0.0 24.8 132.6 1.5 9.4 265.3 778.1 389.0 0.0 7.2 

Egg noodles

Egg noodles 1665.9 54.8 304.1 25.0 5.1 6.3 0.3 352.6 14.6 145.9 1.2 17.8 255.4 924.2 462.1 76.0 7.9 

Dehydrated potatoes

Dehydrated potatoes 1525.5 35.9 349.8 1.8 0.7 0.4 0.1 0.0 28.4 116.3 0.7 5.2 284.4 672.2 4731.5 430.9 3.0 

Cornmeal

Cornmeal 5314.7 102.1 1141.2 25.1 2.4 8.9 0.2 0.0 56.0 43.1 1.1 62.6 459.6 1422.0 2039.7 99.1 9.5 

Flour

White flour 5228.5 148.4 1096.1 14.1 2.2 5.6 0.3 0.0 38.8 215.5 2.1 66.6 316.0 1551.3 1536.9 23.0 10.1 

Whole wheat flour 4869.4 196.8 1042.4 26.9 4.6 10.6 0.5 0.0 175.2 488.4 5.5 55.7 1982.2 4969.9 5817.4 71.8 42.1 

Bakery mix

Bakery mix 1944.5 48.9 380.2 25.3 4.6 3.3 0.2 0.0 18.9 975.0 0.8 22.1 150.8 3409.7 759.5 7361.7 3.7 

Crackers

Crackers 1085.9 14.2 132.2 55.7 11.6 25.1 2.0 0.0 4.5 204.7 0.2 8.2 38.8 555.9 239.2 1863.7 1.2 

Canned vegetables

Carrots 17.5 0.4 3.9 0.1 0.0 0.1 0.0 0.0 1.0 17.5 0.1 0.4 5.6 16.8 125.3 134.3 0.2 

Corn 161.6 4.4 39.4 1.3 0.2 0.6 0.0 0.0 3.1 8.0 0.1 1.1 34.9 107.1 288.4 283.1 1.0 

Green beans 16.2 0.9 3.6 0.1 0.0 0.0 0.0 0.0 1.5 21.1 0.0 0.7 10.5 15.4 88.3 145.3 0.2 

Mixed vegetables 29.1 1.1 5.7 0.2 0.0 0.1 0.0 0.0 2.4 16.5 0.1 0.5 11.8 29.1 108.5 115.0 0.4 

Peas 55.3 3.5 10.1 0.3 0.0 0.1 0.0 0.0 3.3 16.0 0.1 0.8 13.6 53.7 138.7 132.0 0.6 

Potatoes 59.0 1.3 12.9 0.2 0.0 0.1 0.0 0.0 2.3 4.8 0.1 1.2 13.3 26.6 217.8 148.0 0.3 

Pumpkin 11.6 0.4 2.7 0.1 0.0 0.0 0.0 0.0 1.0 8.8 0.0 0.5 7.8 11.9 69.7 1.4 0.1 

Spinach 26.1 3.2 3.9 0.6 0.1 0.0 0.2 0.0 2.7 144.3 0.2 2.6 86.4 50.0 393.3 125.3 0.5 

Sweet potato 16.9 0.2 4.0 0.0 0.0 0.0 0.0 0.0 0.5 2.8 0.0 0.2 2.5 5.1 35.1 7.7 0.0 

Tomato sauce 57.1 1.8 11.8 0.3 0.0 0.1 0.0 0.0 2.0 19.0 0.3 1.0 25.8 43.5 504.3 158.6 0.3 

Tomatoes 18.3 0.8 4.3 0.1 0.0 0.1 0.0 0.0 1.1 33.4 0.1 1.0 11.8 20.5 202.4 125.6 0.2 

Fresh vegetables

Cabbage ‐ Green 27.7 1.5 6.5 0.1 0.0 0.0 0.0 0.0 2.5 50.7 0.0 0.4 15.6 34.0 210.4 25.8 0.2 

Carrots 97.6 2.2 22.8 0.5 0.1 0.3 0.0 0.0 7.4 80.9 0.1 0.8 28.2 83.4 711.2 169.3 0.6 2

Celery 20.8 0.9 4.3 0.2 0.1 0.1 0.0 0.0 2.0 50.2 0.0 0.4 14.1 30.0 332.5 103.7 0.2 

Corn 23.9 0.9 5.2 0.4 0.0 0.1 0.0 0.0 0.6 0.8 0.0 0.1 6.5 19.4 54.6 2.8 0.2 

Cucumber 11.9 0.6 2.1 0.2 0.0 0.0 0.0 0.0 0.7 13.9 0.1 0.2 11.9 20.8 134.9 0.0 0.2 

Mixed vegetables 27.9 1.3 6.1 0.2 0.0 0.1 0.0 0.0 1.8 22.1 0.1 0.6 15.1 38.3 309.5 25.3 0.2 

Onions ‐ Mature 103.6 3.0 24.0 0.4 0.1 0.1 0.0 0.0 3.8 55.5 0.1 0.6 25.9 78.9 383.5 4.9 0.5 

Peppers ‐ Green 30.8 1.1 7.2 0.2 0.1 0.1 0.0 0.0 1.9 12.2 0.1 0.5 12.8 24.4 218.0 1.3 0.2 

Potatoes 218.8 5.9 49.9 0.3 0.1 0.1 0.0 0.0 5.2 35.7 0.3 2.6 66.6 166.5 1262.7 30.9 0.9 

Strawberries 24.6 1.1 5.3 0.4 0.1 0.1 0.1 0.0 1.7 33.3 0.1 0.4 29.6 48.1 235.4 1.2 0.5 

Sweet potato 97.3 2.2 22.4 0.2 0.0 0.1 0.0 0.0 3.6 41.5 0.2 0.8 29.5 59.0 514.7 38.4 0.3 1

Tomatoes 23.4 1.2 5.1 0.2 0.0 0.1 0.0 0.0 1.2 13.6 0.1 0.6 13.0 33.7 294.6 7.1 0.2 
G-2 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

V

(u

Turnips 27.4 0.9 6.3 0.1 0.0 0.0 0.0 0.0 2.5 41.1 0.0 0.2 11.2 32.4 219.4 16.0 0.1 Winter squash 26.8 0.6 6.4 0.3 0.1 0.0 0.1 0.0 2.0 15.9 0.1 0.3 9.4 13.8 174.0 0.7 0.2 

Canned beans

Kidney beans 293.5 20.1 52.8 1.2 0.2 0.2 0.4 0.0 17.2 65.2 0.6 6.8 104.8 328.5 934.1 366.4 2.5 

Refried beans 320.0 19.7 57.6 1.1 0.2 0.2 0.2 0.0 14.2 100.2 0.6 4.0 130.8 339.5 962.9 338.7 1.9 

Vegetarian beans 261.6 13.2 58.8 1.0 0.2 0.2 0.0 0.0 11.4 94.6 0.4 3.3 75.1 205.9 623.4 306.7 6.3 

Dry beans

Great Northern beans 933.4 65.4 168.7 2.4 0.6 0.6 0.5 0.0 42.6 608.8 1.9 24.9 426.1 757.6 3774.3 0.0 9.3 

Lima beans 745.1 50.7 135.7 2.5 0.6 0.8 0.3 0.0 45.8 111.1 1.5 15.6 281.0 719.0 3300.7 152.3 6.1 

Pinto beans 751.6 46.3 135.2 2.7 0.5 0.4 0.5 0.0 33.3 235.3 1.4 9.3 307.2 797.4 2261.5 0.0 4.5 

Spaghetti sauce

Spaghetti sauce 351.5 7.2 55.6 10.9 2.8 4.7 0.1 8.1 10.5 88.9 0.8 2.9 84.8 145.4 1276.6 463.8 2.2 

Canned soup

Tomato soup 157.0 4.2 34.9 1.5 0.4 0.4 0.1 0.0 3.0 40.5 0.4 2.9 40.5 76.0 597.6 959.6 0.7 

Vegetable soup 164.0 5.9 26.2 3.8 0.9 1.4 0.2 4.8 3.4 43.4 0.3 1.9 14.5 77.2 385.9 933.3 1.6 

Canned fruit

Applesauce 149.0 0.6 40.0 0.4 0.0 0.0 0.0 0.0 3.9 14.2 0.1 0.8 10.6 17.7 262.5 7.1 0.1 

Apricots 196.9 2.1 51.1 0.2 0.0 0.0 0.0 0.0 5.7 40.8 0.2 1.2 31.9 58.5 537.4 0.0 0.4 

Mixed fruit 202.2 1.4 53.0 0.2 0.0 0.1 0.0 0.0 3.5 21.3 0.2 1.0 17.7 39.0 315.7 14.2 0.3 

Peaches 191.5 1.6 51.6 0.1 0.0 0.1 0.0 0.0 4.6 10.6 0.2 1.3 17.7 39.0 344.1 17.7 0.3 

Pears 202.2 0.7 53.8 0.1 0.0 0.0 0.0 0.0 5.7 17.7 0.2 1.0 14.2 24.8 234.1 14.2 0.3 

Fresh fruit

Apples 179.8 0.9 47.8 0.6 0.1 0.1 0.0 0.0 8.3 20.7 0.1 0.4 17.3 38.0 370.0 0.0 0.1 

Grapefruit 70.2 1.4 17.7 0.2 0.0 0.0 0.0 0.0 2.4 26.3 0.1 0.2 17.6 17.6 305.0 0.0 0.2 

Mixed fruit 155.8 1.6 40.7 0.5 0.1 0.1 0.0 0.0 5.6 23.5 0.2 0.5 26.5 38.2 476.3 0.0 0.2 

Oranges 131.7 2.6 32.9 0.3 0.0 0.1 0.0 0.0 6.7 112.1 0.1 0.3 28.0 39.2 507.3 0.0 0.2 

Peaches 31.3 0.7 7.7 0.2 0.0 0.1 0.0 0.0 1.2 4.8 0.1 0.2 7.2 16.1 152.5 0.0 0.1 

Pears 172.9 1.1 46.1 0.4 0.0 0.1 0.0 0.0 9.2 26.8 0.2 0.5 20.9 32.8 354.6 0.0 0.3 

Dried fruit

Dried plums 517.1 4.7 137.6 0.8 0.2 0.1 0.0 0.0 15.3 92.6 0.6 2.0 88.3 148.7 1577.2 0.0 0.9 

Raisins 604.0 6.2 159.9 0.9 0.1 0.1 0.0 0.0 7.5 101.0 0.6 3.8 64.6 204.0 1512.9 22.2 0.4 

Canned juice

Apple juice 373.9 0.8 91.8 1.1 0.2 0.3 0.1 0.0 1.6 65.0 0.1 1.0 40.6 56.9 820.9 32.5 0.2 

Grape juice 497.1 3.1 122.4 1.1 0.2 0.1 0.0 0.0 1.7 91.1 0.1 2.1 82.9 116.0 861.7 33.1 0.6 

Grapefruit juice 307.9 4.2 72.6 0.8 0.1 0.1 0.0 0.0 0.8 56.7 0.3 1.6 81.0 89.1 1239.6 0.0 0.7 

Orange juice 399.6 5.5 94.1 1.0 0.1 0.2 0.1 0.0 2.4 89.7 0.3 1.1 89.7 138.6 1451.5 8.2 0.6 

Tomato juice 135.5 6.1 33.8 0.4 0.1 0.2 0.0 0.0 3.2 79.7 0.5 3.4 87.7 143.5 1825.3 2156.1 1.2 

Meat, poultry, fish

Canned beef 125.8 10.5 0.0 9.0 4.4 0.3 0.1 39.4 0.0 5.1 0.0 1.1 8.2 71.6 116.1 140.7 2.5 

Canned beef stew 90.3 5.2 8.3 4.0 1.4 0.3 0.0 13.0 1.2 14.0 0.1 1.8 12.0 57.2 205.6 411.2 1.2 

Canned chicken 162.3 22.2 0.8 7.1 2.0 1.4 0.1 43.9 0.0 12.3 0.0 1.1 16.7 134.3 134.3 237.8 2.2 

Canned tuna 105.4 23.2 0.0 0.7 0.2 0.0 0.0 27.3 0.0 10.0 0.0 1.4 24.5 148.1 215.4 310.8 0.7 

Frozen beef ‐ ground 1079.1 102.5 0.0 70.9 26.9 1.6 0.2 361.0 0.0 96.3 0.3 9.9 80.2 770.2 1211.5 260.8 24.9 

Frozen beef ‐ roast 831.8 98.3 0.0 46.4 18.0 1.2 0.4 284.3 0.0 52.6 0.3 7.1 73.7 705.4 1052.9 122.8 17.4 

Frozen chicken ‐ pieces 724.4 110.5 0.0 28.3 7.8 5.2 0.3 339.1 0.0 57.8 0.3 4.6 96.3 743.6 928.6 273.6 8.0 

Frozen ham 245.6 38.2 1.8 8.7 2.9 0.9 0.1 93.7 0.0 12.4 0.2 1.6 35.3 436.4 553.1 2035.6 3.9 

Frozen turkey ‐ ham 561.7 78.0 9.1 21.6 6.8 3.0 0.1 321.0 0.9 35.7 1.1 10.4 98.1 1310.6 1279.4 4034.3 11.5 

Nuts

Peanut butter 1425.3 60.8 47.4 122.1 25.5 34.1 0.2 0.0 14.5 104.2 1.1 4.5 373.3 867.8 1573.1 1151.4 7.1 

Peanuts 1251.8 56.8 40.8 106.2 14.7 33.6 0.0 0.0 14.9 189.6 2.8 3.9 398.6 1113.9 1469.4 0.0 14.3 

Cheese

Processed American 1809.9 96.7 40.2 141.1 85.3 3.9 1.4 441.7 0.0 2903.3 0.3 2.3 161.6 2768.7 1486.7 3463.5 15.4 1

Reduced fat processed American 1292.8 94.8 57.1 75.9 47.7 1.5 0.8 285.5 0.0 2849.5 0.2 1.1 177.8 4465.4 1777.5 8656.1 12.7 1

Milk

1% UHT 789.1 63.3 93.7 18.2 11.9 0.6 0.1 93.9 0.0 2348.4 0.2 0.6 206.7 1784.8 2818.1 845.4 7.9 1

Dry milk 617.1 60.5 90.0 1.2 0.8 0.0 0.0 31.0 0.0 2121.9 0.1 0.5 201.7 1697.8 2938.9 91.4 7.6 1

Evaporated 1924.8 97.8 144.2 108.6 65.9 2.4 1.1 416.6 0.0 3749.0 0.2 2.7 344.7 2915.9 4352.3 330.4 11.1 

Eggs
G-3 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

V

(u

Egg mix 1793.7 115.1 77.5 111.5 33.3 22.1 0.5 3151.1 0.0 552.7 0.5 10.4 35.6 1457.6 1205.5 1900.4 8.9 

Butter, oils

Vegetable oil 5482.2 0.0 0.0 620.2 81.1 233.0 35.4 0.0 0.0 0.0 0.0 0.6 0.0 0.0 0.0 0.0 0.0 

2. Nutrient Content of 2009 FDPIR USDA Foods per Person, per Month, Entitlement + Bonus USDA Foods as Offered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total

Fat

(g)

Saturated

fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Z

(m

Cereal, RTE

Bran flakes 251.8 7.5 63.0 1.7 0.3 0.8 0.1 0.0 13.9 43.3 0.5 28.1 163.7 394.3 480.1 570.6 13

Corn & rice squares 203.1 3.4 46.8 0.7 0.1 0.2 0.0 0.0 0.6 7.0 0.1 17.9 12.9 52.8 61.9 427.1 4

Corn flakes 291.7 5.4 70.3 0.4 0.1 0.2 0.0 0.0 2.5 48.5 0.1 21.6 8.9 38.0 72.7 779.1 0

Corn squares 230.6 4.2 53.5 1.0 0.2 0.4 0.0 0.0 2.5 209.3 0.1 18.9 31.4 45.2 94.3 669.0 7

Oat circles 294.8 8.8 55.0 4.4 0.8 1.3 0.0 0.0 7.9 264.4 0.2 22.2 91.1 387.4 227.4 502.6 10

Rice crisp 228.7 4.2 54.2 0.8 0.2 0.2 0.0 0.0 0.4 3.1 0.1 20.6 14.5 61.6 69.1 538.6 0

Cereal, dry

Farina 555.9 17.8 112.2 2.1 0.4 0.9 0.1 0.0 6.3 1137.2 0.4 48.6 88.4 366.4 227.4 0.0 2

Oats 2017.1 70.4 362.1 34.7 6.0 11.8 0.5 0.0 52.9 363.7 2.3 21.5 760.5 2083.2 1851.8 0.0 19

Rice

White rice 1103.5 22.8 238.7 2.4 0.7 0.5 0.1 0.0 3.4 85.5 0.6 10.2 102.6 367.8 299.4 0.0 4

Macaroni and cheese

Macaroni and cheese (dry mix) 2307.1 63.4 281.2 104.3 22.6 27.7 2.3 39.3 13.1 616.1 3.4 12.7 262.2 1337.0 1756.5 4404.4 6

Spaghetti, macaroni

Macaroni 1698.8 62.3 332.0 10.0 1.9 3.2 0.3 0.0 19.5 75.7 1.1 13.7 194.8 627.6 476.1 0.0 5

Spaghetti 1553.2 57.0 303.5 9.1 1.7 2.9 0.2 0.0 17.8 69.3 1.0 12.6 178.1 573.8 435.3 0.0 5

Whole grain rotini 1087.5 46.9 233.2 4.8 0.9 1.8 0.1 0.0 24.8 132.6 1.5 9.4 265.3 778.1 389.0 0.0 7

Egg noodles

Egg noodles 1665.9 54.8 304.1 25.0 5.1 6.3 0.3 352.6 14.6 145.9 1.2 17.8 255.4 924.2 462.1 76.0 7

Dehydrated potatoes

Dehydrated potatoes 1525.5 35.9 349.8 1.8 0.7 0.4 0.1 0.0 28.4 116.3 0.7 5.2 284.4 672.2 4731.5 430.9 3

Cornmeal

Cornmeal 5314.7 102.1 1141.2 25.1 2.4 8.9 0.2 0.0 56.0 43.1 1.1 62.6 459.6 1422.0 2039.7 99.1 9

Flour

White flour 5228.5 148.4 1096.1 14.1 2.2 5.6 0.3 0.0 38.8 215.5 2.1 66.6 316.0 1551.3 1536.9 23.0 10

Whole wheat flour 4869.4 196.8 1042.4 26.9 4.6 10.6 0.5 0.0 175.2 488.4 5.5 55.7 1982.2 4969.9 5817.4 71.8 42

Bakerymix

Bakery mix 1944.5 48.9 380.2 25.3 4.6 3.3 0.2 0.0 18.9 975.0 0.8 22.1 150.8 3409.7 759.5 7361.7 3

Crackers

Crackers 1085.9 14.2 132.2 55.7 11.6 25.1 2.0 0.0 4.5 204.7 0.2 8.2 38.8 555.9 239.2 1863.7 1

Canned vegetables

Carrots 17.5 0.4 3.9 0.1 0.0 0.1 0.0 0.0 1.0 17.5 0.1 0.4 5.6 16.8 125.3 134.3 0

Corn 161.6 4.4 39.4 1.3 0.2 0.6 0.0 0.0 3.1 8.0 0.1 1.1 34.9 107.1 288.4 283.1 1

Green beans 16.2 0.9 3.6 0.1 0.0 0.0 0.0 0.0 1.5 21.1 0.0 0.7 10.5 15.4 88.3 145.3 0

Mixed vegetables 29.1 1.1 5.7 0.2 0.0 0.1 0.0 0.0 2.4 16.5 0.1 0.5 11.8 29.1 108.5 115.0 0

Peas 55.3 3.5 10.1 0.3 0.0 0.1 0.0 0.0 3.3 16.0 0.1 0.8 13.6 53.7 138.7 132.0 0

Potatoes 59.0 1.3 12.9 0.2 0.0 0.1 0.0 0.0 2.3 4.8 0.1 1.2 13.3 26.6 217.8 148.0 0

Pumpkin 11.6 0.4 2.7 0.1 0.0 0.0 0.0 0.0 1.0 8.8 0.0 0.5 7.8 11.9 69.7 1.4 0

Spinach 26.1 3.2 3.9 0.6 0.1 0.0 0.2 0.0 2.7 144.3 0.2 2.6 86.4 50.0 393.3 125.3 0

Sweet potato 16.9 0.2 4.0 0.0 0.0 0.0 0.0 0.0 0.5 2.8 0.0 0.2 2.5 5.1 35.1 7.7 0

Tomato sauce 57.1 1.8 11.8 0.3 0.0 0.1 0.0 0.0 2.0 19.0 0.3 1.0 25.8 43.5 504.3 158.6 0

Tomatoes 18.3 0.8 4.3 0.1 0.0 0.1 0.0 0.0 1.1 33.4 0.1 1.0 11.8 20.5 202.4 125.6 0

Fresh vegetables

Cabbage ‐ Green 27.7 1.5 6.5 0.1 0.0 0.0 0.0 0.0 2.5 50.7 0.0 0.4 15.6 34.0 210.4 25.8 0

Carrots 97.6 2.2 22.8 0.5 0.1 0.3 0.0 0.0 7.4 80.9 0.1 0.8 28.2 83.4 711.2 169.3 0

Celery 20.8 0.9 4.3 0.2 0.1 0.1 0.0 0.0 2.0 50.2 0.0 0.4 14.1 30.0 332.5 103.7 0

Corn 23.9 0.9 5.2 0.4 0.0 0.1 0.0 0.0 0.6 0.8 0.0 0.1 6.5 19.4 54.6 2.8 0
G-4 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total

Fat

(g)

Saturated

fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Z

(m

Cucumber 11.9 0.6 2.1 0.2 0.0 0.0 0.0 0.0 0.7 13.9 0.1 0.2 11.9 20.8 134.9 0.0 0Mixed vegetables 27.9 1.3 6.1 0.2 0.0 0.1 0.0 0.0 1.8 22.1 0.1 0.6 15.1 38.3 309.5 25.3 0

Onions ‐ Mature 103.6 3.0 24.0 0.4 0.1 0.1 0.0 0.0 3.8 55.5 0.1 0.6 25.9 78.9 383.5 4.9 0

Peppers ‐ Green 30.8 1.1 7.2 0.2 0.1 0.1 0.0 0.0 1.9 12.2 0.1 0.5 12.8 24.4 218.0 1.3 0

Potatoes 218.8 5.9 49.9 0.3 0.1 0.1 0.0 0.0 5.2 35.7 0.3 2.6 66.6 166.5 1262.7 30.9 0

Strawberries 24.6 1.1 5.3 0.4 0.1 0.1 0.1 0.0 1.7 33.3 0.1 0.4 29.6 48.1 235.4 1.2 0

Sweet potato 97.3 2.2 22.4 0.2 0.0 0.1 0.0 0.0 3.6 41.5 0.2 0.8 29.5 59.0 514.7 38.4 0

Tomatoes 23.4 1.2 5.1 0.2 0.0 0.1 0.0 0.0 1.2 13.6 0.1 0.6 13.0 33.7 294.6 7.1 0

Turnips 27.4 0.9 6.3 0.1 0.0 0.0 0.0 0.0 2.5 41.1 0.0 0.2 11.2 32.4 219.4 16.0 0

Winter squash 26.8 0.6 6.4 0.3 0.1 0.0 0.1 0.0 2.0 15.9 0.1 0.3 9.4 13.8 174.0 0.7 0

Canned beans

Kidney beans 293.5 20.1 52.8 1.2 0.2 0.2 0.4 0.0 17.2 65.2 0.6 6.8 104.8 328.5 934.1 366.4 2

Refried beans 320.0 19.7 57.6 1.1 0.2 0.2 0.2 0.0 14.2 100.2 0.6 4.0 130.8 339.5 962.9 338.7 1

Vegetarian beans 261.6 13.2 58.8 1.0 0.2 0.2 0.0 0.0 11.4 94.6 0.4 3.3 75.1 205.9 623.4 306.7 6

Dry beans

Great Northern beans 933.4 65.4 168.7 2.4 0.6 0.6 0.5 0.0 42.6 608.8 1.9 24.9 426.1 757.6 3774.3 0.0 9

Lima beans 745.1 50.7 135.7 2.5 0.6 0.8 0.3 0.0 45.8 111.1 1.5 15.6 281.0 719.0 3300.7 152.3 6

Pinto beans 751.6 46.3 135.2 2.7 0.5 0.4 0.5 0.0 33.3 235.3 1.4 9.3 307.2 797.4 2261.5 0.0 4

Spaghetti sauce

Spaghetti sauce 351.5 7.2 55.6 10.9 2.8 4.7 0.1 8.1 10.5 88.9 0.8 2.9 84.8 145.4 1276.6 463.8 2

Canned soup

Tomato soup 157.0 4.2 34.9 1.5 0.4 0.4 0.1 0.0 3.0 40.5 0.4 2.9 40.5 76.0 597.6 959.6 0

Vegetable soup 164.0 5.9 26.2 3.8 0.9 1.4 0.2 4.8 3.4 43.4 0.3 1.9 14.5 77.2 385.9 933.3 1

Canned fruit

Applesauce 149.0 0.6 40.0 0.4 0.0 0.0 0.0 0.0 3.9 14.2 0.1 0.8 10.6 17.7 262.5 7.1 0

Apricots 196.9 2.1 51.1 0.2 0.0 0.0 0.0 0.0 5.7 40.8 0.2 1.2 31.9 58.5 537.4 0.0 0

Cranberry sauce 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0

Mixed fruit 202.2 1.4 53.0 0.2 0.0 0.1 0.0 0.0 3.5 21.3 0.2 1.0 17.7 39.0 315.7 14.2 0

Peaches 191.5 1.6 51.6 0.1 0.0 0.1 0.0 0.0 4.6 10.6 0.2 1.3 17.7 39.0 344.1 17.7 0

Pears 202.2 0.7 53.8 0.1 0.0 0.0 0.0 0.0 5.7 17.7 0.2 1.0 14.2 24.8 234.1 14.2 0

Fresh fruit

Apples 179.8 0.9 47.8 0.6 0.1 0.1 0.0 0.0 8.3 20.7 0.1 0.4 17.3 38.0 370.0 0.0 0

Grapefruit 70.2 1.4 17.7 0.2 0.0 0.0 0.0 0.0 2.4 26.3 0.1 0.2 17.6 17.6 305.0 0.0 0

Mixed fruit 155.8 1.6 40.7 0.5 0.1 0.1 0.0 0.0 5.6 23.5 0.2 0.5 26.5 38.2 476.3 0.0 0

Oranges 131.7 2.6 32.9 0.3 0.0 0.1 0.0 0.0 6.7 112.1 0.1 0.3 28.0 39.2 507.3 0.0 0

Peaches 31.3 0.7 7.7 0.2 0.0 0.1 0.0 0.0 1.2 4.8 0.1 0.2 7.2 16.1 152.5 0.0 0

Pears 172.9 1.1 46.1 0.4 0.0 0.1 0.0 0.0 9.2 26.8 0.2 0.5 20.9 32.8 354.6 0.0 0

Dried fruit

Dried plums 517.1 4.7 137.6 0.8 0.2 0.1 0.0 0.0 15.3 92.6 0.6 2.0 88.3 148.7 1577.2 0.0 0

Raisins 604.0 6.2 159.9 0.9 0.1 0.1 0.0 0.0 7.5 101.0 0.6 3.8 64.6 204.0 1512.9 22.2 0

Canned juice

Apple juice 373.9 0.8 91.8 1.1 0.2 0.3 0.1 0.0 1.6 65.0 0.1 1.0 40.6 56.9 820.9 32.5 0Grape juice 497.1 3.1 122.4 1.1 0.2 0.1 0.0 0.0 1.7 91.1 0.1 2.1 82.9 116.0 861.7 33.1 0

Grapefruit juice 307.9 4.2 72.6 0.8 0.1 0.1 0.0 0.0 0.8 56.7 0.3 1.6 81.0 89.1 1239.6 0.0 0

Orange juice 399.6 5.5 94.1 1.0 0.1 0.2 0.1 0.0 2.4 89.7 0.3 1.1 89.7 138.6 1451.5 8.2 0

Tomato juice 135.5 6.1 33.8 0.4 0.1 0.2 0.0 0.0 3.2 79.7 0.5 3.4 87.7 143.5 1825.3 2156.1 1

Meat, poultry, fish

Canned beef 125.8 10.5 0.0 9.0 4.4 0.3 0.1 39.4 0.0 5.1 0.0 1.1 8.2 71.6 116.1 140.7 2

Canned beef stew 90.3 5.2 8.3 4.0 1.4 0.3 0.0 13.0 1.2 14.0 0.1 1.8 12.0 57.2 205.6 411.2 1

Canned chicken 162.3 22.2 0.8 7.1 2.0 1.4 0.1 43.9 0.0 12.3 0.0 1.1 16.7 134.3 134.3 237.8 2

Canned tuna 105.4 23.2 0.0 0.7 0.2 0.0 0.0 27.3 0.0 10.0 0.0 1.4 24.5 148.1 215.4 310.8 0

Frozen beef ‐ ground 1079.1 102.5 0.0 70.9 26.9 1.6 0.2 361.0 0.0 96.3 0.3 9.9 80.2 770.2 1211.5 260.8 24

Frozen beef ‐ roast 831.8 98.3 0.0 46.4 18.0 1.2 0.4 284.3 0.0 52.6 0.3 7.1 73.7 705.4 1052.9 122.8 17

Frozen chicken ‐ pieces 724.4 110.5 0.0 28.3 7.8 5.2 0.3 339.1 0.0 57.8 0.3 4.6 96.3 743.6 928.6 273.6 8

Frozen ham 331.8 51.7 2.4 11.8 4.0 1.2 0.1 126.5 0.0 16.7 0.3 2.1 47.7 589.7 747.2 2750.1 5

Frozen turkey ‐ ham 561.7 78.0 9.1 21.6 6.8 3.0 0.1 321.0 0.9 35.7 1.1 10.4 98.1 1310.6 1279.4 4034.3 11

Nuts

Peanut butter 1425.3 60.8 47.4 122.1 25.5 34.1 0.2 0.0 14.5 104.2 1.1 4.5 373.3 867.8 1573.1 1151.4 7
G-5 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total

Fat

(g)

Saturated

fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Z

(m

Peanuts 1251.8 56.8 40.8 106.2 14.7 33.6 0.0 0.0 14.9 189.6 2.8 3.9 398.6 1113.9 1469.4 0.0 14

Cheese

Processed American 1809.9 96.7 40.2 141.1 85.3 3.9 1.4 441.7 0.0 2903.3 0.3 2.3 161.6 2768.7 1486.7 3463.5 15

Reduced fat processed American 1292.8 94.8 57.1 75.9 47.7 1.5 0.8 285.5 0.0 2849.5 0.2 1.1 177.8 4465.4 1777.5 8656.1 12

Milk

1% UHT 789.1 63.3 93.7 18.2 11.9 0.6 0.1 93.9 0.0 2348.4 0.2 0.6 206.7 1784.8 2818.1 845.4 7

Dry milk 617.1 60.5 90.0 1.2 0.8 0.0 0.0 31.0 0.0 2121.9 0.1 0.5 201.7 1697.8 2938.9 91.4 7

Evaporated 1924.8 97.8 144.2 108.6 65.9 2.4 1.1 416.6 0.0 3749.0 0.2 2.7 344.7 2915.9 4352.3 330.4 11

Eggs

Egg mix 1793.7 115.1 77.5 111.5 33.3 22.1 0.5 3151.1 0.0 552.7 0.5 10.4 35.6 1457.6 1205.5 1900.4 8

Butter, oils

Vegetable oil 5482.2 0.0 0.0 620.2 81.1 233.0 35.4 0.0 0.0 0.0 0.0 0.6 0.0 0.0 0.0 0.0 0

3. Nutrient Content of 2009 FDPIR USDA Foods per Person, per Month, Entitlement USDA Foods as Delivered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vi

(ug 

Cereal, RTE

Bran flakes 202.6 6.0 50.7 1.4 0.3 0.6 0.0 0.0 11.1 34.8 0.4 22.6 131.7 317.2 386.2 459.0 10.6 4

Corn & rice squares 169.4 2.8 39.1 0.6 0.1 0.2 0.0 0.0 0.5 5.8 0.1 14.9 10.8 44.0 51.7 356.3 3.5 4

Corn flakes 331.7 6.1 79.9 0.4 0.1 0.2 0.0 0.0 2.8 55.1 0.1 24.5 10.1 43.2 82.7 886.1 1.0 4

Corn squares 100.7 1.8 23.3 0.5 0.1 0.2 0.0 0.0 1.1 91.3 0.0 8.2 13.7 19.7 41.1 291.9 3.4 1

Oat circles 232.1 6.9 43.3 3.5 0.6 1.0 0.0 0.0 6.2 208.2 0.2 17.5 71.7 304.9 179.1 395.7 8.4 2

Rice crisp 275.3 5.1 65.2 1.0 0.3 0.2 0.0 0.0 0.5 3.8 0.1 24.8 17.4 74.1 83.2 648.2 1.0 5

Cereal, dry

Farina 400.3 12.8 80.8 1.5 0.3 0.7 0.0 0.0 4.5 818.8 0.3 35.0 63.7 263.8 163.8 0.0 1.5 

Oats 1685.4 58.9 302.6 29.0 5.0 9.8 0.4 0.0 44.2 303.9 1.9 18.0 635.5 1740.7 1547.3 0.0 16.6 

Rice

White rice 1335.0 27.5 288.7 2.9 0.8 0.6 0.1 0.0 4.1 103.5 0.7 12.3 124.2 445.0 362.2 0.0 5.1 

Macaroni and cheese

Macaroni and cheese (dry mix) 1208.3 33.2 147.3 54.6 11.8 14.5 1.2 20.6 6.9 322.7 1.8 6.7 137.3 700.3 920.0 2306.8 3.2 5

Spaghetti, macaroni

Macaroni 1956.2 71.8 382.3 11.5 2.2 3.7 0.3 0.0 22.4 87.2 1.2 15.8 224.3 722.7 548.2 0.0 6.4 

Spaghetti 1977.1 72.5 386.3 11.6 2.2 3.7 0.3 0.0 22.7 88.2 1.3 16.0 226.7 730.4 554.1 0.0 6.4 

Whole grain rotini 190.4 8.2 40.8 0.8 0.2 0.3 0.0 0.0 4.3 23.2 0.3 1.6 46.4 136.2 68.1 0.0 1.3 

Egg noodles

Egg noodles 1336.5 44.0 244.0 20.1 4.1 5.1 0.3 282.9 11.7 117.1 1.0 14.2 204.9 741.4 370.7 61.0 6.3 

Dehydrated potatoes

Dehydrated potatoes 972.5 22.9 223.0 1.1 0.5 0.3 0.1 0.0 18.1 74.2 0.4 3.3 181.3 428.6 3016.3 274.7 1.9 

Cornmeal

Cornmeal 1828.7 35.1 392.7 8.6 0.8 3.1 0.1 0.0 19.3 14.8 0.4 21.5 158.2 489.3 701.8 34.1 3.3 

Flour

White flour 8893.5 252.4 1864.5 23.9 3.8 9.6 0.5 0.0 66.0 366.5 3.5 113.4 537.5 2638.7 2614.3 39.1 17.1 

Whole wheat flour 564.8 22.8 120.9 3.1 0.5 1.2 0.1 0.0 20.3 56.6 0.6 6.5 229.9 576.4 674.7 8.3 4.9 

Bakery mix

Bakery mix 1962.1 46.6 357.3 38.5 8.2 5.4 0.2 0.0 24.4 961.0 0.7 21.6 133.6 3320.3 712.1 7237.3 3.4 

Crackers

Crackers 993.6 16.7 142.4 39.1 8.3 17.3 1.5 0.0 5.2 224.1 0.3 9.3 44.7 411.6 804.6 1746.2 1.5 

Canned vegetables

Carrots 16.6 0.4 3.7 0.1 0.0 0.1 0.0 0.0 1.0 16.6 0.1 0.4 5.3 15.9 118.8 127.2 0.2 3

Corn 323.0 9.6 77.2 3.1 0.6 1.4 0.1 0.0 6.8 17.7 0.2 2.5 65.5 204.3 560.1 614.9 1.8 
G-6 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vi

(ug 

Green beans 46.9 2.7 10.6 0.2 0.1 0.0 0.1 0.0 4.5 61.0 0.1 2.1 30.5 44.6 255.6 420.9 0.7 Mixed vegetables 37.4 1.4 7.4 0.2 0.0 0.1 0.0 0.0 3.1 21.2 0.1 0.7 15.2 37.4 139.6 148.0 0.5 5

Peas 82.4 5.3 15.0 0.4 0.1 0.2 0.0 0.0 4.9 23.9 0.1 1.1 20.3 80.0 206.6 196.7 0.8 

Potatoes 49.8 1.1 10.9 0.2 0.0 0.1 0.0 0.0 1.9 4.0 0.0 1.0 11.2 22.5 183.8 124.9 0.2 

Pumpkin 12.9 0.4 3.1 0.1 0.1 0.0 0.0 0.0 1.1 9.9 0.0 0.5 8.7 13.3 77.9 1.6 0.1 2

Spinach 19.5 2.4 2.9 0.4 0.1 0.0 0.2 0.0 2.0 107.9 0.2 2.0 64.5 37.4 293.8 93.6 0.4 4

Sweet potato 34.3 0.4 8.1 0.1 0.0 0.0 0.0 0.0 1.0 5.8 0.0 0.3 5.0 10.4 71.3 15.7 0.1 1

Tomato sauce 120.1 3.7 24.9 0.6 0.1 0.2 0.0 0.0 4.3 40.0 0.6 2.2 54.3 91.5 1060.6 333.6 0.7 

Tomatoes 39.4 1.8 9.3 0.3 0.0 0.1 0.0 0.0 2.3 71.8 0.2 2.2 25.5 44.0 435.4 270.3 0.3 

Fresh vegetables

Cabbage ‐ Green 4.7 0.2 1.1 0.0 0.0 0.0 0.0 0.0 0.4 8.6 0.0 0.1 2.6 5.8 35.7 4.4 0.0 

Carrots 36.2 0.8 8.5 0.2 0.0 0.1 0.0 0.0 2.8 30.0 0.0 0.3 10.5 31.0 263.9 63.1 0.2 8

Celery 5.4 0.2 1.1 0.1 0.0 0.0 0.0 0.0 0.5 13.0 0.0 0.1 3.7 7.8 86.4 27.0 0.0 

Corn 20.9 0.7 4.6 0.3 0.0 0.1 0.0 0.0 0.5 0.7 0.0 0.1 5.7 17.0 47.8 2.4 0.1 

Cucumber 1.2 0.1 0.2 0.0 0.0 0.0 0.0 0.0 0.1 1.4 0.0 0.0 1.2 2.1 13.8 0.0 0.0 

Mixed vegetables 2.9 0.1 0.6 0.0 0.0 0.0 0.0 0.0 0.2 2.3 0.0 0.1 1.6 3.9 31.9 2.6 0.0 

Onions ‐ Mature 75.2 2.2 17.4 0.3 0.1 0.1 0.0 0.0 2.8 40.3 0.1 0.4 18.8 57.3 278.3 3.6 0.3 

Peppers ‐ Green 5.8 0.2 1.4 0.0 0.0 0.0 0.0 0.0 0.3 2.3 0.0 0.1 2.4 4.6 40.9 0.2 0.0 

Potatoes 772.9 20.8 176.4 1.1 0.3 0.4 0.1 0.0 18.5 126.0 1.0 9.1 235.2 588.1 4461.0 110.8 3.0 

Strawberries 1.3 0.1 0.3 0.0 0.0 0.0 0.0 0.0 0.1 1.8 0.0 0.0 1.6 2.6 12.5 0.1 0.0 

Sweet potato 5.1 0.1 1.2 0.0 0.0 0.0 0.0 0.0 0.2 2.2 0.0 0.0 1.5 3.1 26.7 2.0 0.0 

Tomatoes 7.9 0.4 1.7 0.1 0.0 0.0 0.0 0.0 0.4 4.6 0.0 0.2 4.4 11.4 99.9 2.4 0.1 

Turnips 0.8 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.1 1.2 0.0 0.0 0.3 1.0 6.5 0.5 0.0 

Winter squash 0.9 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.1 0.5 0.0 0.0 0.3 0.5 5.7 0.0 0.0 

Canned beans

Kidney beans 207.4 14.2 37.3 0.8 0.1 0.2 0.3 0.0 12.2 46.1 0.4 4.8 74.1 232.1 659.9 258.9 1.7 

Refried beans 262.9 16.2 47.3 0.9 0.2 0.1 0.2 0.0 11.7 82.3 0.5 3.3 107.4 278.9 790.9 278.2 1.6 

Vegetarian beans 234.1 11.8 52.6 0.9 0.2 0.1 0.0 0.0 10.2 84.7 0.4 3.0 67.2 184.3 557.8 274.4 5.7 

Dry beans

Great Northern beans 403.0 28.2 72.8 1.0 0.3 0.2 0.2 0.0 18.4 262.8 0.8 10.7 184.0 327.0 1629.4 0.0 4.0 

Kidney beans 25.6 1.8 4.6 0.1 0.0 0.0 0.0 0.0 1.5 5.7 0.0 0.6 9.1 28.6 81.4 0.0 0.2 

Lima beans 230.6 15.7 42.0 0.8 0.2 0.2 0.1 0.0 14.2 34.4 0.5 4.8 87.0 222.5 1021.5 47.1 1.9 

Pinto beans 1223.9 75.5 220.2 4.4 0.8 0.6 0.8 0.0 54.3 383.1 2.3 15.2 500.2 1298.4 3682.5 0.0 7.3 

Red beans 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 

Spaghetti sauce

Spaghetti sauce 308.7 6.3 48.8 9.5 2.5 4.1 0.1 7.1 9.2 78.1 0.7 2.6 74.5 127.8 1121.4 407.4 1.9 1

Canned soup

Tomato soup 120.8 3.2 26.9 1.1 0.3 0.3 0.1 0.0 2.3 31.2 0.3 2.2 31.2 58.4 459.8 738.4 0.5 

Vegetable soup 126.2 4.6 20.2 2.9 0.7 1.0 0.2 3.7 2.6 33.4 0.3 1.5 11.1 59.4 297.0 718.3 1.3 1

Canned fruit

Applesauce 88.7 0.4 23.8 0.2 0.0 0.0 0.0 0.0 2.3 8.5 0.1 0.5 6.3 10.6 156.4 4.2 0.1 

Apricots 92.6 1.0 24.0 0.1 0.0 0.0 0.0 0.0 2.7 19.2 0.1 0.6 15.0 27.5 252.7 0.0 0.2 1

Mixed fruit 215.7 1.5 56.5 0.3 0.0 0.1 0.0 0.0 3.8 22.7 0.3 1.1 18.9 41.6 336.8 15.1 0.3 

Peaches 302.2 2.5 81.4 0.2 0.0 0.1 0.0 0.0 7.3 16.8 0.3 2.0 28.0 61.6 542.8 28.0 0.5 1

Pears 191.4 0.6 50.9 0.1 0.0 0.0 0.0 0.0 5.4 16.8 0.2 0.9 13.4 23.5 221.6 13.4 0.3 

Pineapple 0.8 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.3 0.1 1.7 0.0 0.0 

Fresh fruit

Apples 141.8 0.7 37.7 0.5 0.1 0.1 0.0 0.0 6.5 16.4 0.1 0.3 13.6 30.0 291.8 0.0 0.1 

Grapefruit 21.0 0.4 5.3 0.1 0.0 0.0 0.0 0.0 0.7 7.9 0.0 0.1 5.2 5.2 91.1 0.0 0.0 

Mixed fruit 200.1 2.1 52.3 0.6 0.1 0.1 0.0 0.0 7.2 30.2 0.2 0.6 34.0 49.1 611.6 0.0 0.3 

Oranges 127.6 2.6 31.9 0.3 0.0 0.0 0.0 0.0 6.5 108.6 0.1 0.3 27.2 38.0 491.5 0.0 0.2 
G-7 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vi

(ug 

Peaches 5.7 0.1 1.4 0.0 0.0 0.0 0.0 0.0 0.2 0.9 0.0 0.0 1.3 2.9 27.6 0.0 0.0 Pears 35.7 0.2 9.5 0.1 0.0 0.0 0.0 0.0 1.9 5.5 0.1 0.1 4.3 6.8 73.2 0.0 0.1 

Dried fruit

Dried plums 182.9 1.7 48.7 0.3 0.1 0.0 0.0 0.0 5.4 32.8 0.2 0.7 31.2 52.6 557.9 0.0 0.3 

Raisins 651.5 6.7 172.5 1.0 0.1 0.1 0.0 0.0 8.1 108.9 0.7 4.1 69.7 220.1 1632.0 24.0 0.5 

Canned juice

Apple juice 411.5 0.9 101.1 1.2 0.2 0.3 0.1 0.0 1.8 71.6 0.1 1.1 44.7 62.6 903.5 35.8 0.2 

4. Nutrient Content of 2009 FDPIR USDA Foods per Person, per Month, Entitlement + Bonus USDA Foods as Delivered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vi

(ug 

Cereal, RTE

Bran flakes 202.6 6.0 50.7 1.4 0.3 0.6 0.0 0.0 11.1 34.8 0.4 22.6 131.7 317.2 386.2 459.0 10.6 4

Corn & rice squares 169.4 2.8 39.1 0.6 0.1 0.2 0.0 0.0 0.5 5.8 0.1 14.9 10.8 44.0 51.7 356.3 3.5 4

Corn flakes 331.7 6.1 79.9 0.4 0.1 0.2 0.0 0.0 2.8 55.1 0.1 24.5 10.1 43.2 82.7 886.1 1.0 4

Corn squares 100.7 1.8 23.3 0.5 0.1 0.2 0.0 0.0 1.1 91.3 0.0 8.2 13.7 19.7 41.1 291.9 3.4 1

Oat circles 232.1 6.9 43.3 3.5 0.6 1.0 0.0 0.0 6.2 208.2 0.2 17.5 71.7 304.9 179.1 395.7 8.4 2

Rice crisp 275.3 5.1 65.2 1.0 0.3 0.2 0.0 0.0 0.5 3.8 0.1 24.8 17.4 74.1 83.2 648.2 1.0 5

Cereal, dry

Farina 400.3 12.8 80.8 1.5 0.3 0.7 0.0 0.0 4.5 818.8 0.3 35.0 63.7 263.8 163.8 0.0 1.5 

Oats 1685.4 58.9 302.6 29.0 5.0 9.8 0.4 0.0 44.2 303.9 1.9 18.0 635.5 1740.7 1547.3 0.0 16.6 

Rice

White rice 1335.0 27.5 288.7 2.9 0.8 0.6 0.1 0.0 4.1 103.5 0.7 12.3 124.2 445.0 362.2 0.0 5.1 

Macaroni and cheese

Macaroni and cheese (dry mix) 1208.3 33.2 147.3 54.6 11.8 14.5 1.2 20.6 6.9 322.7 1.8 6.7 137.3 700.3 920.0 2306.8 3.2 5

Spaghetti, macaroni

Macaroni 1956.2 71.8 382.3 11.5 2.2 3.7 0.3 0.0 22.4 87.2 1.2 15.8 224.3 722.7 548.2 0.0 6.4 

Spaghetti 1977.1 72.5 386.3 11.6 2.2 3.7 0.3 0.0 22.7 88.2 1.3 16.0 226.7 730.4 554.1 0.0 6.4 

Whole grain rotini 190.4 8.2 40.8 0.8 0.2 0.3 0.0 0.0 4.3 23.2 0.3 1.6 46.4 136.2 68.1 0.0 1.3 

Egg noodles

Egg noodles 1336.5 44.0 244.0 20.1 4.1 5.1 0.3 282.9 11.7 117.1 1.0 14.2 204.9 741.4 370.7 61.0 6.3 

Dehydrated potatoes

Dehydrated potatoes 972.5 22.9 223.0 1.1 0.5 0.3 0.1 0.0 18.1 74.2 0.4 3.3 181.3 428.6 3016.3 274.7 1.9 

Cornmeal

Cornmeal 1828.7 35.1 392.7 8.6 0.8 3.1 0.1 0.0 19.3 14.8 0.4 21.5 158.2 489.3 701.8 34.1 3.3 

Flour

White flour 8893.5 252.4 1864.5 23.9 3.8 9.6 0.5 0.0 66.0 366.5 3.5 113.4 537.5 2638.7 2614.3 39.1 17.1 

Whole wheat flour 564.8 22.8 120.9 3.1 0.5 1.2 0.1 0.0 20.3 56.6 0.6 6.5 229.9 576.4 674.7 8.3 4.9 

Bakery mix

Bakery mix 1962.1 46.6 357.3 38.5 8.2 5.4 0.2 0.0 24.4 961.0 0.7 21.6 133.6 3320.3 712.1 7237.3 3.4 

Crackers

Crackers 993.6 16.7 142.4 39.1 8.3 17.3 1.5 0.0 5.2 224.1 0.3 9.3 44.7 411.6 804.6 1746.2 1.5 

Canned vegetables

Carrots 16.6 0.4 3.7 0.1 0.0 0.1 0.0 0.0 1.0 16.6 0.1 0.4 5.3 15.9 118.8 127.2 0.2 3

Corn 323.0 9.6 77.2 3.1 0.6 1.4 0.1 0.0 6.8 17.7 0.2 2.5 65.5 204.3 560.1 614.9 1.8 

Green beans 46.9 2.7 10.6 0.2 0.1 0.0 0.1 0.0 4.5 61.0 0.1 2.1 30.5 44.6 255.6 420.9 0.7 

Mixed vegetables 37.4 1.4 7.4 0.2 0.0 0.1 0.0 0.0 3.1 21.2 0.1 0.7 15.2 37.4 139.6 148.0 0.5 5

Peas 82.4 5.3 15.0 0.4 0.1 0.2 0.0 0.0 4.9 23.9 0.1 1.1 20.3 80.0 206.6 196.7 0.8 

Potatoes 49.8 1.1 10.9 0.2 0.0 0.1 0.0 0.0 1.9 4.0 0.0 1.0 11.2 22.5 183.8 124.9 0.2 
G-8 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vi

(ug 

Pumpkin 12.9 0.4 3.1 0.1 0.1 0.0 0.0 0.0 1.1 9.9 0.0 0.5 8.7 13.3 77.9 1.6 0.1 2Spinach 19.5 2.4 2.9 0.4 0.1 0.0 0.2 0.0 2.0 107.9 0.2 2.0 64.5 37.4 293.8 93.6 0.4 4

Sweet potato 34.3 0.4 8.1 0.1 0.0 0.0 0.0 0.0 1.0 5.8 0.0 0.3 5.0 10.4 71.3 15.7 0.1 1

Tomato sauce 120.1 3.7 24.9 0.6 0.1 0.2 0.0 0.0 4.3 40.0 0.6 2.2 54.3 91.5 1060.6 333.6 0.7 

Tomatoes 39.4 1.8 9.3 0.3 0.0 0.1 0.0 0.0 2.3 71.8 0.2 2.2 25.5 44.0 435.4 270.3 0.3 

Fresh vegetables

Cabbage ‐ Green 4.7 0.2 1.1 0.0 0.0 0.0 0.0 0.0 0.4 8.6 0.0 0.1 2.6 5.8 35.7 4.4 0.0 

Carrots 36.2 0.8 8.5 0.2 0.0 0.1 0.0 0.0 2.8 30.0 0.0 0.3 10.5 31.0 263.9 63.1 0.2 8

Celery 5.4 0.2 1.1 0.1 0.0 0.0 0.0 0.0 0.5 13.0 0.0 0.1 3.7 7.8 86.4 27.0 0.0 

Corn 20.9 0.7 4.6 0.3 0.0 0.1 0.0 0.0 0.5 0.7 0.0 0.1 5.7 17.0 47.8 2.4 0.1 

Cucumber 1.2 0.1 0.2 0.0 0.0 0.0 0.0 0.0 0.1 1.4 0.0 0.0 1.2 2.1 13.8 0.0 0.0 

Mixed vegetables 2.9 0.1 0.6 0.0 0.0 0.0 0.0 0.0 0.2 2.3 0.0 0.1 1.6 3.9 31.9 2.6 0.0 

Onions ‐ Mature 75.2 2.2 17.4 0.3 0.1 0.1 0.0 0.0 2.8 40.3 0.1 0.4 18.8 57.3 278.3 3.6 0.3 

Peppers ‐ Green 5.8 0.2 1.4 0.0 0.0 0.0 0.0 0.0 0.3 2.3 0.0 0.1 2.4 4.6 40.9 0.2 0.0 

Potatoes 772.9 20.8 176.4 1.1 0.3 0.4 0.1 0.0 18.5 126.0 1.0 9.1 235.2 588.1 4461.0 110.8 3.0 

Strawberries 1.3 0.1 0.3 0.0 0.0 0.0 0.0 0.0 0.1 1.8 0.0 0.0 1.6 2.6 12.5 0.1 0.0 

Sweet potato 5.1 0.1 1.2 0.0 0.0 0.0 0.0 0.0 0.2 2.2 0.0 0.0 1.5 3.1 26.7 2.0 0.0 

Tomatoes 7.9 0.4 1.7 0.1 0.0 0.0 0.0 0.0 0.4 4.6 0.0 0.2 4.4 11.4 99.9 2.4 0.1 

Turnips 0.8 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.1 1.2 0.0 0.0 0.3 1.0 6.5 0.5 0.0 

Winter squash 0.9 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.1 0.5 0.0 0.0 0.3 0.5 5.7 0.0 0.0 

Canned beans

Kidney beans 207.4 14.2 37.3 0.8 0.1 0.2 0.3 0.0 12.2 46.1 0.4 4.8 74.1 232.1 659.9 258.9 1.7 

Refried beans 262.9 16.2 47.3 0.9 0.2 0.1 0.2 0.0 11.7 82.3 0.5 3.3 107.4 278.9 790.9 278.2 1.6 

Vegetarian beans 234.1 11.8 52.6 0.9 0.2 0.1 0.0 0.0 10.2 84.7 0.4 3.0 67.2 184.3 557.8 274.4 5.7 

Dry beans

Great Northern beans 403.0 28.2 72.8 1.0 0.3 0.2 0.2 0.0 18.4 262.8 0.8 10.7 184.0 327.0 1629.4 0.0 4.0 

Kidney beans 25.6 1.8 4.6 0.1 0.0 0.0 0.0 0.0 1.5 5.7 0.0 0.6 9.1 28.6 81.4 0.0 0.2 

Lima beans 230.6 15.7 42.0 0.8 0.2 0.2 0.1 0.0 14.2 34.4 0.5 4.8 87.0 222.5 1021.5 47.1 1.9 

Pinto beans 1223.9 75.5 220.2 4.4 0.8 0.6 0.8 0.0 54.3 383.1 2.3 15.2 500.2 1298.4 3682.5 0.0 7.3 

Red beans 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 

Spaghetti sauce

Spaghetti sauce 308.7 6.3 48.8 9.5 2.5 4.1 0.1 7.1 9.2 78.1 0.7 2.6 74.5 127.8 1121.4 407.4 1.9 1

Canned soup

Tomato soup 120.8 3.2 26.9 1.1 0.3 0.3 0.1 0.0 2.3 31.2 0.3 2.2 31.2 58.4 459.8 738.4 0.5 

Vegetable soup 126.2 4.6 20.2 2.9 0.7 1.0 0.2 3.7 2.6 33.4 0.3 1.5 11.1 59.4 297.0 718.3 1.3 1

Canned fruit

Applesauce 88.7 0.4 23.8 0.2 0.0 0.0 0.0 0.0 2.3 8.5 0.1 0.5 6.3 10.6 156.4 4.2 0.1 

Apricots 92.6 1.0 24.0 0.1 0.0 0.0 0.0 0.0 2.7 19.2 0.1 0.6 15.0 27.5 252.7 0.0 0.2 1

Cranberry sauce 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 

Mixed fruit 215.7 1.5 56.5 0.3 0.0 0.1 0.0 0.0 3.8 22.7 0.3 1.1 18.9 41.6 336.8 15.1 0.3 

Peaches 302.2 2.5 81.4 0.2 0.0 0.1 0.0 0.0 7.3 16.8 0.3 2.0 28.0 61.6 542.8 28.0 0.5 1

Pears 191.4 0.6 50.9 0.1 0.0 0.0 0.0 0.0 5.4 16.8 0.2 0.9 13.4 23.5 221.6 13.4 0.3 

Pineapple 0.8 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.3 0.1 1.7 0.0 0.0 

Fresh fruit

Apples 141.8 0.7 37.7 0.5 0.1 0.1 0.0 0.0 6.5 16.4 0.1 0.3 13.6 30.0 291.8 0.0 0.1 

Grapefruit 21.0 0.4 5.3 0.1 0.0 0.0 0.0 0.0 0.7 7.9 0.0 0.1 5.2 5.2 91.1 0.0 0.0 

Mixed fruit 200.1 2.1 52.3 0.6 0.1 0.1 0.0 0.0 7.2 30.2 0.2 0.6 34.0 49.1 611.6 0.0 0.3 

Oranges 127.6 2.6 31.9 0.3 0.0 0.0 0.0 0.0 6.5 108.6 0.1 0.3 27.2 38.0 491.5 0.0 0.2 

Peaches 5.7 0.1 1.4 0.0 0.0 0.0 0.0 0.0 0.2 0.9 0.0 0.0 1.3 2.9 27.6 0.0 0.0 

Pears 35.7 0.2 9.5 0.1 0.0 0.0 0.0 0.0 1.9 5.5 0.1 0.1 4.3 6.8 73.2 0.0 0.1 

Dried fruit
G-9 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vi

(ug 

Dried plums 182.9 1.7 48.7 0.3 0.1 0.0 0.0 0.0 5.4 32.8 0.2 0.7 31.2 52.6 557.9 0.0 0.3 Raisins 651.5 6.7 172.5 1.0 0.1 0.1 0.0 0.0 8.1 108.9 0.7 4.1 69.7 220.1 1632.0 24.0 0.5 

Canned juice

Apple juice 411.5 0.9 101.1 1.2 0.2 0.3 0.1 0.0 1.8 71.6 0.1 1.1 44.7 62.6 903.5 35.8 0.2 

Cranberry‐apple juice 152.9 0.0 38.2 0.1 0.0 0.0 0.0 0.0 0.0 19.9 0.0 0.7 10.0 23.3 322.4 13.3 0.2 

Grape juice 382.7 2.4 94.2 0.8 0.2 0.1 0.0 0.0 1.3 70.2 0.1 1.6 63.8 89.3 663.3 25.5 0.4 

Grapefruit juice 89.2 1.2 21.0 0.2 0.0 0.0 0.0 0.0 0.2 16.4 0.1 0.5 23.5 25.8 359.1 0.0 0.2 

Orange juice 569.5 7.9 134.1 1.4 0.2 0.3 0.1 0.0 3.5 127.8 0.5 1.5 127.8 197.6 2068.8 11.6 0.8 

Pineapple juice 40.2 0.3 9.8 0.1 0.0 0.0 0.0 0.0 0.2 9.8 0.1 0.2 9.1 6.1 98.5 3.0 0.1 

Tomato juice 61.0 2.7 15.2 0.2 0.0 0.1 0.0 0.0 1.4 35.9 0.2 1.5 39.5 64.6 821.5 970.3 0.5 

Meat, poultry, fish

Canned beef 253.2 21.1 0.0 18.1 8.8 0.5 0.2 79.2 0.0 10.3 0.0 2.3 16.5 144.1 233.6 281.0 5.0 

Canned beef stew 170.0 9.9 15.6 7.5 2.7 0.6 0.1 24.6 2.3 26.4 0.2 3.3 22.7 107.7 387.3 774.5 2.2 

Canned bison stew 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.5 1.0 0.0 

Canned chicken 201.4 27.5 1.0 8.8 2.4 1.7 0.1 54.4 0.0 15.2 0.1 1.4 20.7 166.5 166.5 295.0 2.7 

Canned lunchmeat 201.8 8.6 2.9 17.0 6.4 1.2 0.0 45.5 0.0 0.0 0.0 0.4 9.0 96.7 262.0 544.6 1.0 

Canned tuna 160.2 35.2 0.0 1.1 0.3 0.0 0.0 41.4 0.0 15.2 0.1 2.1 37.3 225.1 327.3 472.3 1.1 

Canned turkey 9.5 1.3 0.1 0.4 0.1 0.1 0.0 3.7 0.0 0.7 0.0 0.1 1.1 9.1 12.6 26.3 0.1 

Frozen beef ‐ ground 1437.9 136.5 0.0 94.5 35.8 2.1 0.3 481.1 0.0 128.3 0.4 13.1 106.9 1026.3 1614.3 347.4 33.1 

Frozen beef ‐ roast 494.1 58.4 0.0 27.5 10.7 0.7 0.2 168.9 0.0 31.3 0.2 4.2 43.8 419.0 625.4 73.0 10.3 

Frozen chicken ‐ pieces 520.6 79.4 0.0 20.4 5.6 3.8 0.2 243.7 0.0 41.5 0.2 3.3 69.2 534.5 667.4 196.6 5.8 

Frozen ham 86.2 13.4 0.6 3.1 1.0 0.3 0.0 32.9 0.0 4.3 0.1 0.5 12.4 153.2 194.1 714.6 1.4 

Frozen turkey ‐ ham 1341.0 186.3 21.7 51.5 16.2 7.1 0.3 766.3 2.1 85.1 2.7 24.9 234.1 3129.0 3054.5 9631.8 27.6 

Nuts

Peanut butter 1403.6 59.9 46.7 120.3 25.1 33.6 0.2 0.0 14.3 102.6 1.1 4.5 367.6 854.6 1549.2 1133.9 6.9 

Peanuts 905.5 41.1 29.5 76.8 10.7 24.3 0.0 0.0 10.8 137.2 2.0 2.9 288.3 805.8 1062.9 0.0 10.3 

Cheese

Processed American 2763.5 147.7 61.4 215.5 130.3 5.9 2.1 674.4 0.0 4433.1 0.5 3.5 246.7 4227.5 2270.0 5288.5 23.5 19

Reduced fat processed

American 688.0 50.5 30.4 40.4 25.4 0.8 0.4 151.9 0.0 1516.5 0.1 0.6 94.6 2376.5 946.0 4606.8 6.8 7

Milk

1% UHT 648.7 52.0 77.1 15.0 9.8 0.5 0.1 77.2 0.0 1930.6 0.2 0.5 169.9 1467.3 2316.7 695.0 6.5 8

Dry milk 457.8 44.9 66.7 0.9 0.6 0.0 0.0 23.0 0.0 1574.2 0.1 0.4 149.6 1259.6 2180.4 67.8 5.6 9

Evaporated 1429.5 72.6 107.1 80.6 49.0 1.8 0.8 309.4 0.0 2784.3 0.2 2.0 256.0 2165.6 3232.4 245.4 8.2 6

Eggs

Egg mix 1247.1 80.0 53.9 77.5 23.2 15.4 0.4 2190.8 0.0 384.2 0.3 7.3 24.7 1013.4 838.1 1321.2 6.2 2

Butter, oils

Butter 5.6 0.0 0.0 0.6 0.4 0.0 0.0 1.7 0.0 0.2 0.0 0.0 0.0 0.2 0.2 5.6 0.0 

Buttery spread 18.2 0.0 0.0 2.0 0.5 0.6 0.1 0.0 0.0 0.3 0.0 0.0 0.1 0.3 1.8 32.6 0.0 

Shortening 35.2 0.0 0.0 4.0 1.0 1.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 

Vegetable oil 5377.7 0.0 0.0 608.3 79.6 228.6 34.7 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0.0 0.0 0.0 

Syrup

Syrup 2.0 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.2 0.6 0.0 
H-1 

NUTRIENT CONTENT OF THE USDA FOODS IN THE NATIONAL SCHOOL LUNCH PROGR

1. Nutrient Content of 2009 NSLP USDA Foods per Person, per Month, Entitlement USDA Foods as Offered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vita

(ug 

Cereal, dry

Grits 33.5 0.7 7.2 0.2 0.0 0.1 0.0 0.0 0.4 3.0 0.0 0.3 3.7 9.7 11.9 0.0 0.1 

Oats 54.8 1.9 9.8 0.9 0.2 0.3 0.0 0.0 1.4 9.9 0.1 0.6 20.7 56.6 50.3 0.8 0.5 

Rice

Brown rice 131.5 3.1 27.2 1.1 0.2 0.4 0.0 0.0 2.2 12.0 0.1 0.5 51.4 98.0 51.4 6.1 0.8 

White rice 54.8 1.2 11.7 0.1 0.0 0.0 0.0 0.0 0.3 7.1 0.0 0.7 4.4 22.5 21.6 0.7 0.2 

Spaghetti, macaroni

Rotini 15.7 0.6 3.1 0.1 0.0 0.0 0.0 0.0 0.2 0.7 0.0 0.1 1.8 5.8 4.4 0.2 0.1 

Spaghetti 29.2 1.1 5.7 0.2 0.0 0.1 0.0 0.0 0.3 1.3 0.0 0.2 3.3 10.8 8.2 0.3 0.1 

Whole grain rotini 53.4 2.3 11.4 0.2 0.0 0.1 0.0 0.0 1.2 6.5 0.1 0.5 13.0 38.2 19.1 1.3 0.4 

Whole grain spaghetti 68.5 3.0 14.7 0.3 0.1 0.1 0.0 0.0 2.5 8.4 0.1 0.6 16.7 49.0 24.5 1.6 0.5 

Dehydrated potatoes

Dehydrated potatoes 39.2 0.9 9.0 0.0 0.0 0.0 0.0 0.0 0.7 3.0 0.0 0.1 7.3 17.3 121.7 11.5 0.1 

Cornmeal

Cornmeal 57.8 1.1 12.4 0.3 0.0 0.1 0.0 0.0 0.6 0.5 0.0 0.7 5.0 15.5 22.2 1.1 0.1 

Flour

Bread flour 11.9 0.4 2.4 0.1 0.0 0.0 0.0 0.0 0.1 0.5 0.0 0.1 0.8 3.2 3.3 0.1 0.0 

Masa 77.5 2.0 16.2 0.8 0.1 0.4 0.0 0.0 1.4 28.9 0.0 1.6 19.7 45.4 55.8 1.1 0.4 

White flour 100.2 3.1 20.6 0.3 0.1 0.2 0.0 0.0 0.7 5.1 0.0 1.4 7.5 30.3 33.8 0.5 0.3 

Whole wheat flour 253.4 10.2 54.3 1.4 0.2 0.6 0.0 0.0 9.1 25.4 0.3 2.9 103.2 258.7 302.8 3.7 2.2 

Bakery mix

Bakery mix 41.4 0.9 6.9 1.1 0.3 0.2 0.0 0.0 0.6 19.7 0.0 0.4 2.4 67.2 13.8 148.9 0.1 

Canned vegetables

Carrots 0.7 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.7 0.0 0.0 0.2 0.7 4.9 1.2 0.0 1

Corn 8.6 0.3 2.0 0.1 0.0 0.0 0.0 0.0 0.2 0.5 0.0 0.1 1.6 5.1 14.3 29.4 0.0 

Green beans 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.1 0.5 1.0 0.0 

Peas 1.7 0.1 0.3 0.0 0.0 0.0 0.0 0.0 0.1 0.5 0.0 0.0 0.4 1.7 4.3 4.1 0.0 

Salsa 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0.3 0.6 5.4 2.0 0.0 

Sweet potato 4.5 0.1 1.0 0.0 0.0 0.0 0.0 0.0 0.1 1.2 0.0 0.0 0.9 1.7 14.5 2.5 0.0 3

Tomato paste 2.9 0.2 0.7 0.0 0.0 0.0 0.0 0.0 0.1 1.3 0.0 0.1 1.5 3.0 36.3 3.5 0.0 

Tomato sauce 1.5 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.1 0.5 0.0 0.0 0.7 1.1 13.1 4.1 0.0 

Tomatoes 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0.2 0.3 3.1 1.9 0.0 

Fresh vegetables

Asparagus 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.2 0.8 0.0 0.0 

Bok choy 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 1.3 0.0 0.0 0.2 0.4 4.6 0.3 0.0 

Broccoli 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.7 0.0 0.0 0.3 0.9 4.6 0.6 0.0 

Cabbage ‐ Green 0.2 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.1 0.3 1.7 0.1 0.0 

Cabbage ‐ Red 0.2 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.1 0.2 1.8 0.2 0.0 

Carrots 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.1 0.3 2.5 0.6 0.0 

Carrots/Dip 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.3 0.0 0.0 0.0 0.3 0.8 1.3 0.0 

Cauliflower 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.2 0.1 0.0 

Celery 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.7 0.5 0.0 

Coleslaw 0.2 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.1 0.2 1.5 0.2 0.0 

Corn 0.8 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.6 1.8 0.0 0.0 

Cucumber 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.1 0.9 0.0 0.0 

Eggplant 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.6 0.0 0.0 

Garlic 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.1 0.3 0.8 0.0 0.0 
H-2 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vita

(ug 

Ginger 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.4 2.8 0.1 0.0 Green beans 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.1 0.3 0.0 0.0 

Greens ‐ Collards 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 1.5 0.0 0.0 0.2 0.3 1.2 0.2 0.0 

Greens ‐ Kale 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 1.1 0.0 0.0 0.3 0.4 3.6 0.4 0.0 1

Greens ‐ Spinach 0.4 0.1 0.1 0.0 0.0 0.0 0.0 0.0 0.0 2.2 0.0 0.1 1.6 1.0 9.6 1.4 0.0 

Greens ‐ Turnip 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.7 0.0 0.0 0.1 0.2 1.0 0.2 0.0 

Greens ‐ Watercress 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 1.8 0.0 0.0 0.3 0.9 4.9 0.6 0.0 

Jicama 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 

Lettuce ‐ Green Leaf 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.7 0.0 0.0 0.2 0.4 3.5 0.3 0.0 

Lettuce ‐ Iceberg 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.5 0.1 0.0 

Lettuce ‐ Iceberg/Romaine 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.1 0.9 0.0 0.0 0.3 0.6 5.5 0.4 0.0 

Lettuce ‐ Red Leaf 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.1 0.0 0.0 

Lettuce ‐ Romaine 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.1 1.5 0.0 0.0 0.5 0.8 7.9 0.6 0.0 

Lettuce ‐ Salad mix 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 1.2 0.0 0.0 0.6 0.8 7.2 0.7 0.0 

Lettuce ‐ Spring mix 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 1.0 0.0 0.0 0.5 0.6 5.9 0.6 0.0 

Mixed vegetables 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.3 1.7 0.1 0.0 

Mushrooms 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.6 2.2 0.0 0.0 

Onions ‐ Green 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.6 0.0 0.0 0.2 0.3 2.1 0.1 0.0 

Onions ‐ Mature 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.1 0.0 0.0 

Peapods 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.2 0.4 1.5 0.0 0.0 

Peppers ‐ Green 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.1 1.3 0.0 0.0 

Peppers ‐ Hot 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.9 0.0 0.0 

Peppers ‐ Red 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.3 2.3 0.0 0.0 

Potatoes 18.2 0.5 4.2 0.0 0.0 0.0 0.0 0.0 0.4 2.2 0.0 0.2 5.3 12.4 94.3 2.3 0.1 

Pumpkin 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.5 3.7 0.0 0.0 

Radishes 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.1 1.5 0.2 0.0 

Sprouts ‐ Alfalfa 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.5 0.6 0.0 0.0 

Sprouts ‐ Bean 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.4 1.0 0.0 0.0 

Summer squash 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.1 0.0 0.0 

Sweet potato 5.7 0.1 1.2 0.1 0.0 0.0 0.0 0.0 0.2 2.1 0.0 0.0 1.5 2.9 24.4 1.9 0.0 5

Tomatoes 3.0 0.2 0.7 0.0 0.0 0.0 0.0 0.0 0.2 1.8 0.0 0.1 1.7 4.3 39.0 0.9 0.0 

Turnips 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.1 0.1 0.0 

Winter squash 1.0 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.1 0.6 0.0 0.0 0.3 0.5 6.3 0.0 0.0 

Zucchini 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.1 0.0 0.0 

Frozen vegetables

Carrots 1.8 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.2 1.7 0.0 0.0 0.5 1.5 9.4 2.9 0.0 4

Corn 1.6 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.5 1.5 4.5 0.0 0.0 

French fries 2.0 0.0 0.4 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.4 1.5 6.9 0.3 0.0 

Green beans 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 0.9 0.0 0.0 

Peas 2.3 0.2 0.4 0.0 0.0 0.0 0.0 0.0 0.2 0.7 0.0 0.0 0.7 2.3 3.2 2.2 0.0 

Potatoes 4.6 0.1 0.8 0.2 0.0 0.0 0.0 0.0 0.1 0.3 0.0 0.0 0.6 2.5 10.1 5.7 0.0 

Sweet potato 4.0 0.1 0.9 0.0 0.0 0.0 0.0 0.0 0.1 1.7 0.0 0.0 1.2 2.4 21.4 0.4 0.0 4

Canned beans

Black beans 5.0 0.3 0.9 0.0 0.0 0.0 0.0 0.0 0.2 1.7 0.0 0.1 2.1 4.7 16.3 16.8 0.0 

Black‐eyed peas 4.4 0.1 0.9 0.0 0.0 0.0 0.0 0.0 0.2 5.9 0.0 0.1 2.4 2.4 19.2 13.8 0.0 

Garbanzo beans 7.9 0.4 1.3 0.1 0.0 0.1 0.0 0.0 0.4 2.1 0.0 0.1 1.9 6.7 13.3 13.1 0.1 

Kidney beans 4.6 0.3 0.8 0.0 0.0 0.0 0.0 0.0 0.3 1.0 0.0 0.1 1.6 5.1 14.6 12.4 0.0 

Pink beans 4.4 0.3 0.8 0.0 0.0 0.0 0.0 0.0 0.2 1.5 0.0 0.1 1.9 4.9 15.0 7.0 0.0 

Pinto beans 2.6 0.2 0.5 0.0 0.0 0.0 0.0 0.0 0.1 0.8 0.0 0.0 1.1 2.8 7.9 6.7 0.0 

Red beans 2.6 0.2 0.5 0.0 0.0 0.0 0.0 0.0 0.2 0.6 0.0 0.1 0.9 2.9 8.3 7.0 0.0 
H-3 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vita

(ug 

Refried beans 7.9 0.3 1.0 0.3 0.1 0.1 0.0 0.1 0.3 2.0 0.0 0.1 2.1 6.3 19.2 16.5 0.0 Vegetarian beans 6.9 0.3 1.6 0.0 0.0 0.0 0.0 0.0 0.3 2.5 0.0 0.1 2.0 5.5 16.5 25.1 0.2 

Dry beans

Pinto beans 9.6 0.6 1.7 0.0 0.0 0.0 0.0 0.0 0.4 3.0 0.0 0.1 3.9 10.2 28.8 0.1 0.1 

Spaghetti sauce

Spaghetti sauce 3.2 0.1 0.5 0.1 0.0 0.0 0.0 0.1 0.1 0.8 0.0 0.0 0.8 1.3 11.6 4.1 0.0 

Canned fruit

Apples 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.8 0.0 0.0 

Applesauce 0.6 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.1 1.1 0.0 0.0 

Apricots 1.0 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.3 2.7 0.1 0.0 

Cranberry sauce 5.2 0.0 1.3 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 0.9 1.7 0.0 

Mixed fruit 1.4 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.3 2.2 0.1 0.0 

Peaches 1.4 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.3 2.5 0.1 0.0 

Pears 1.6 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.8 0.1 0.0 

Fresh fruit

Apples 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.6 0.0 0.0 

Avocado 2.5 0.0 0.1 0.2 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.5 0.8 7.6 0.1 0.0 

Banana 2.4 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.0 0.0 0.7 0.6 9.6 0.0 0.0 

Blackberries 1.2 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.2 0.8 0.0 0.0 0.6 0.6 4.7 0.0 0.0 

Blueberries 1.7 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.2 0.4 2.3 0.0 0.0 

Cherries 0.7 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 2.5 0.0 0.0 

Grapefruit 3.2 0.1 0.8 0.0 0.0 0.0 0.0 0.0 0.1 1.2 0.0 0.0 0.8 0.8 14.0 0.0 0.0 

Grapes 1.2 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.4 3.4 0.0 0.0 

Kiwi 2.8 0.1 0.7 0.0 0.0 0.0 0.0 0.0 0.1 1.6 0.0 0.0 0.8 1.6 14.3 0.1 0.0 

Lemon 1.4 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.3 0.3 6.8 0.1 0.0 

Lime 2.1 0.0 0.7 0.0 0.0 0.0 0.0 0.0 0.0 1.2 0.0 0.0 0.7 1.2 9.8 0.2 0.0 

Mixed fruit 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.8 0.0 0.0 

Mixed fruit (citrus) 1.1 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.3 3.3 0.0 0.0 

Nectarine 1.5 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.3 0.9 6.8 0.0 0.0 

Oranges 4.9 0.1 1.2 0.0 0.0 0.0 0.0 0.0 0.3 4.2 0.0 0.0 1.0 1.5 18.9 0.0 0.0 

Papaya 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.1 0.1 3.4 0.0 0.0 

Peaches 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 2.0 0.0 0.0 

Pears 0.9 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.0 0.0 0.1 0.2 1.9 0.0 0.0 

Pineapple 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.0 0.6 0.0 0.0 

Plantains 4.2 0.0 1.1 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.0 0.0 1.1 1.0 16.7 0.2 0.0 

Plums 1.6 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.6 5.5 0.0 0.0 

Raspberries 1.5 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.2 0.7 0.0 0.0 0.6 0.8 4.4 0.0 0.0 

Sherbet 1.0 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.1 0.3 0.7 0.3 0.0 

Starfruit 1.8 0.1 0.4 0.0 0.0 0.0 0.0 0.0 0.2 0.2 0.0 0.0 0.6 0.7 7.8 0.1 0.0 

Strawberries 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.2 0.5 2.9 0.0 0.0 

Tangelo 4.9 0.1 1.2 0.0 0.0 0.0 0.0 0.0 0.2 4.1 0.0 0.0 1.0 1.4 18.7 0.0 0.0 

Tangerine 4.8 0.1 1.2 0.0 0.0 0.0 0.0 0.0 0.2 3.3 0.0 0.0 1.1 1.8 14.9 0.2 0.0 

Frozen fruit

Apples 1.6 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.2 0.3 3.3 0.0 0.0 

Apricots 1.3 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.3 3.1 0.1 0.0 

Blueberries 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.1 0.5 0.0 0.0 

Cherries 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.2 0.0 0.0 

Peaches 2.0 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 2.7 0.1 0.0 

Strawberries 1.7 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.1 0.5 0.0 0.0 0.3 0.4 4.1 0.1 0.0 
H-4 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vita

(ug 

Dried fruit

Dried apples 3.6 0.0 0.6 0.2 0.0 0.0 0.0 0.0 0.1 0.1 0.0 0.0 0.1 0.3 3.5 0.8 0.0 

Raisins 1.8 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.2 0.6 4.4 0.1 0.0 

Meat, poultry, fish

Canned beef 1.1 0.1 0.0 0.1 0.0 0.0 0.0 0.3 0.0 0.0 0.0 0.0 0.1 0.6 1.0 1.2 0.0 

Canned chicken 0.6 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.1 0.5 0.5 1.7 0.0 

Canned pork 0.9 0.1 0.0 0.1 0.0 0.0 0.0 0.3 0.0 0.0 0.0 0.0 0.1 0.8 1.1 1.2 0.0 

Canned tuna 6.6 1.5 0.0 0.0 0.0 0.0 0.0 1.7 0.0 0.6 0.0 0.1 1.5 9.3 13.5 19.5 0.0 

Chilled beef ‐ roast 1.4 0.1 0.0 0.1 0.0 0.0 0.0 0.4 0.0 0.0 0.0 0.0 0.1 1.0 1.5 0.3 0.0 

Chilled chicken ‐ pieces 2.1 0.3 0.0 0.1 0.0 0.0 0.0 1.0 0.0 0.1 0.0 0.0 0.3 1.9 2.5 0.9 0.0 

Chilled chicken ‐ whole 1.3 0.2 0.0 0.1 0.0 0.0 0.0 0.6 0.0 0.1 0.0 0.0 0.2 1.3 1.7 0.6 0.0 

Chilled turkey ‐ whole 0.5 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.1 0.0 0.0 0.1 0.7 0.9 0.2 0.0 

Frozen beef ‐ ground 1.6 0.2 0.0 0.1 0.0 0.0 0.0 0.5 0.0 0.2 0.0 0.0 0.2 1.2 1.9 2.4 0.0 

Frozen beef ‐ patties 2.2 0.2 0.0 0.1 0.0 0.0 0.0 0.7 0.0 0.4 0.0 0.0 0.2 1.9 3.0 2.3 0.1 

Frozen beef ‐ roast 0.8 0.1 0.0 0.1 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.1 0.6 0.9 0.2 0.0 

Frozen chicken ‐ diced 0.7 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.1 0.0 0.0 0.1 0.7 0.8 0.2 0.0 

Frozen chicken ‐ fajita 0.7 0.1 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.0 0.0 0.1 0.7 0.9 2.7 0.0 

Frozen chicken ‐ patties 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.3 0.4 1.2 0.0 

Frozen chicken ‐ pieces 1.0 0.1 0.0 0.1 0.0 0.0 0.0 0.3 0.0 0.1 0.0 0.0 0.1 0.7 0.8 0.6 0.0 

Frozen ham 0.4 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.1 0.8 1.0 3.2 0.0 

Frozen ham ‐ diced 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.4 1.4 0.0 

Frozen ham ‐ sliced 0.4 0.1 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.1 0.6 0.8 3.1 0.0 

Frozen pork ‐ roast 2.6 0.2 0.0 0.2 0.1 0.0 0.0 0.8 0.0 0.2 0.0 0.0 0.2 2.1 3.0 0.6 0.0 

Frozen pork ‐ Sloppy Joe 1.8 0.1 0.1 0.1 0.0 0.0 0.0 0.5 0.0 0.3 0.0 0.0 0.3 1.3 4.6 6.9 0.0 

Frozen turkey ‐ deli 0.7 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.1 0.0 0.0 0.1 1.0 1.9 4.5 0.0 

Frozen turkey ‐ ground 1.5 0.2 0.0 0.1 0.0 0.0 0.0 0.6 0.0 0.2 0.0 0.0 0.2 1.2 1.7 0.4 0.0 

Frozen turkey ‐ ham 1.1 0.1 0.0 0.0 0.0 0.0 0.0 0.6 0.0 0.1 0.0 0.0 0.2 2.5 2.4 3.7 0.0 

Frozen turkey ‐ roast 0.8 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.0 0.0 0.1 1.2 1.5 3.5 0.0 

Frozen turkey ‐ taco 1.4 0.2 0.0 0.1 0.0 0.0 0.0 0.7 0.0 0.6 0.0 0.0 0.2 1.7 2.7 5.6 0.0 

Frozen turkey ‐ whole 0.3 0.1 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.1 0.4 0.6 0.1 0.0 

Nuts

Almonds 5.7 0.2 0.2 0.5 0.0 0.1 0.0 0.0 0.1 2.6 0.0 0.0 2.7 4.8 7.0 0.0 0.0 

Peanut butter 31.8 1.4 1.1 2.7 0.6 0.8 0.0 0.0 0.3 2.3 0.0 0.1 8.3 19.4 35.1 16.6 0.2 

Pecans 6.9 0.1 0.1 0.7 0.1 0.2 0.0 0.0 0.1 0.7 0.0 0.0 1.2 2.8 4.1 0.0 0.0 

Sunflower butter 17.8 0.5 0.7 1.6 0.1 0.3 0.0 0.0 0.2 1.8 0.0 0.1 9.0 19.2 16.6 15.0 0.1 

Walnuts 6.5 0.2 0.1 0.6 0.1 0.4 0.1 0.0 0.1 1.0 0.0 0.0 1.6 3.4 4.4 0.0 0.0 

Cheese

Cheddar 102.7 6.3 0.3 8.4 5.4 0.1 0.1 26.8 0.0 183.7 0.0 0.2 7.1 130.4 25.0 159.4 0.8 6

Mozzarella 17.6 1.5 0.2 1.2 0.6 0.0 0.0 3.2 0.0 42.7 0.0 0.0 1.5 30.6 5.6 38.1 0.2 

Part skim Mozzarella 73.8 6.3 0.9 4.9 2.7 0.1 0.0 13.2 0.0 178.7 0.0 0.1 6.4 128.1 23.2 152.4 0.8 3

Processed American 28.4 1.5 0.6 2.2 1.3 0.1 0.0 6.9 0.0 45.5 0.0 0.0 2.5 43.4 23.3 93.7 0.2 2

Reduced fat cheddar 39.4 3.8 0.3 2.6 1.6 0.1 0.0 7.8 0.0 126.4 0.0 0.0 4.9 81.4 13.0 111.0 0.6 2

Reduced fat processed

American 26.2 1.9 1.2 1.5 1.0 0.0 0.0 5.8 0.0 57.8 0.0 0.0 3.6 90.5 36.0 175.4 0.3 2

Eggs

Fresh eggs 19.9 1.8 0.1 1.4 0.4 0.2 0.0 59.0 0.0 7.4 0.0 0.3 1.6 26.6 18.7 16.6 0.2 1

Frozen eggs 15.4 1.4 0.1 1.1 0.3 0.1 0.0 45.6 0.0 5.8 0.0 0.2 1.3 20.6 14.4 12.9 0.1 1

Butter, oils

Soybean oil 810.7 0.0 0.0 91.7 14.4 46.7 6.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 

Vegetable oil 1179.8 0.0 0.0 133.5 17.5 50.1 7.6 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.0 
H-5 

2. Nutrient Content of 2009 NSLP USDA Foods per Person, per Month, Entitlement + Bonus USDA Foods as Offered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitam

(ug RA

Cereal, dry

Grits 43.1 0.9 9.3 0.2 0.0 0.1 0.0 0.0 0.6 3.8 0.0 0.3 4.8 12.5 15.3 0.0 0.1 0

Oats 70.4 2.5 12.6 1.2 0.2 0.4 0.0 0.0 1.8 12.7 0.1 0.8 26.6 72.7 64.7 1.0 0.7 0

Rice

Brown rice 169.0 3.9 35.0 1.4 0.3 0.5 0.0 0.0 2.8 15.4 0.2 0.6 66.1 126.0 66.1 7.8 1.0 0

White rice 70.4 1.6 15.0 0.2 0.0 0.0 0.0 0.0 0.4 9.1 0.0 0.9 5.7 28.9 27.8 0.9 0.2 0

Spaghetti, macaroni

Macaroni 37.9 1.4 7.4 0.2 0.0 0.1 0.0 0.0 0.4 1.7 0.0 0.3 4.3 14.0 10.6 0.3 0.1 0

Rotini 20.2 0.7 3.9 0.1 0.0 0.0 0.0 0.0 0.2 0.9 0.0 0.2 2.3 7.5 5.7 0.2 0.1 0

Spaghetti 37.5 1.4 7.3 0.2 0.0 0.1 0.0 0.0 0.4 1.7 0.0 0.3 4.3 13.9 10.5 0.3 0.1 0

Whole grain rotini 68.6 3.0 14.7 0.3 0.1 0.1 0.0 0.0 1.6 8.4 0.1 0.6 16.7 49.1 24.5 1.6 0.5 0

Whole grain spaghetti 88.1 3.8 18.9 0.4 0.1 0.1 0.0 0.0 3.2 10.7 0.1 0.8 21.5 63.0 31.5 2.1 0.6 0

Dehydrated potatoes

Dehydrated potatoes 50.3 1.2 11.5 0.1 0.0 0.0 0.0 0.0 0.9 3.8 0.0 0.2 9.4 22.1 155.9 14.8 0.1 0

Cornmeal

Cornmeal 74.3 1.4 16.0 0.4 0.0 0.1 0.0 0.0 0.8 0.6 0.0 0.9 6.4 19.9 28.5 1.4 0.1 1

Flour

Bread flour 15.3 0.5 3.1 0.1 0.0 0.0 0.0 0.0 0.1 0.6 0.0 0.2 1.1 4.1 4.2 0.1 0.0 0

Masa 99.6 2.5 20.8 1.1 0.1 0.5 0.0 0.0 1.7 37.1 0.0 2.0 25.4 58.4 71.8 1.4 0.5 2

White flour 151.5 4.6 31.3 0.5 0.1 0.2 0.0 0.0 1.0 7.5 0.1 2.1 11.0 45.7 50.1 0.8 0.4 0

Whole wheat flour 325.8 13.2 69.7 1.8 0.3 0.7 0.0 0.0 11.7 32.7 0.4 3.7 132.6 332.5 389.2 4.8 2.8 0

Bakery mix

Bakery mix 67.3 1.5 11.7 1.6 0.4 0.2 0.0 0.0 1.0 32.5 0.0 0.7 4.2 111.2 23.2 244.6 0.1 0

Whole grain pancakes

Whole grain pancakes 25.0 0.9 3.2 1.1 0.2 0.3 0.0 6.4 0.4 21.3 0.0 0.2 5.6 24.8 25.1 53.7 0.1 5

Whole grain tortillas

Whole grain tortillas 64.6 2.4 13.7 0.3 0.1 0.1 0.0 0.0 1.7 5.4 0.1 0.8 19.2 51.1 58.7 194.3 0.4 0

Canned vegetables

Carrots 0.8 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.1 0.8 0.0 0.0 0.3 0.8 6.0 1.4 0.0 18

Corn 11.1 0.4 2.6 0.1 0.0 0.1 0.0 0.0 0.3 0.7 0.0 0.1 2.0 6.5 18.4 37.7 0.1 0

Green beans 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.1 0.7 1.3 0.0 0

Peas 2.2 0.1 0.4 0.0 0.0 0.0 0.0 0.0 0.1 0.6 0.0 0.0 0.5 2.1 5.5 5.2 0.0 0

Salsa 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.6 0.0 0.0 0.3 0.7 6.7 2.5 0.0 0

Sweet potato 5.7 0.1 1.3 0.0 0.0 0.0 0.0 0.0 0.2 1.5 0.0 0.0 1.1 2.2 18.4 3.2 0.0 39

Tomato paste 3.7 0.2 0.9 0.0 0.0 0.0 0.0 0.0 0.2 1.6 0.0 0.1 1.9 3.7 45.6 4.4 0.0 3

Tomato sauce 1.9 0.1 0.4 0.0 0.0 0.0 0.0 0.0 0.1 0.6 0.0 0.0 0.8 1.4 16.5 5.1 0.0 1

Tomatoes 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.6 0.0 0.0 0.2 0.4 3.8 2.4 0.0 0

Fresh vegetables

Asparagus 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.0 0.1 0.0 0

Bok choy 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 1.7 0.0 0.0 0.2 0.5 5.9 0.4 0.0 2

Broccoli 0.7 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.1 0.9 0.0 0.0 0.4 1.2 6.0 0.8 0.0 2

Cabbage ‐ Green 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0.2 0.4 2.2 0.2 0.0 0

Cabbage ‐ Red 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.2 0.3 2.3 0.3 0.0 0

Carrots 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.1 0.4 3.2 0.7 0.0 9

Carrots/Dip 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.3 0.0 0.0 0.1 0.3 1.1 1.7 0.0 2

Cauliflower 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.3 1.6 0.2 0.0 0

Celery 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.1 0.2 2.1 0.6 0.0 1

Coleslaw 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.1 0.3 1.9 0.2 0.0 0

Corn 1.0 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.8 2.3 0.0 0.0 0

Cucumber 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.2 0.0 0.0 0

Eggplant 0.2 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.8 0.0 0.0 0
H-6 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitam

(ug RA

Garlic 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0.1 0.4 1.0 0.0 0.0 0Ginger 0.8 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.2 0.5 3.6 0.1 0.0 0

Green beans 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.1 0.4 0.0 0.0 0

Greens ‐ Collards 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 1.9 0.0 0.0 0.3 0.4 1.6 0.2 0.0 5

Greens ‐ Kale 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 1.5 0.0 0.0 0.4 0.6 4.6 0.5 0.0 13

Greens ‐ Spinach 0.6 0.1 0.1 0.0 0.0 0.0 0.0 0.0 0.1 2.8 0.0 0.1 2.0 1.3 12.4 1.8 0.0 12

Greens ‐ Turnip 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.9 0.0 0.0 0.1 0.2 1.3 0.2 0.0 2

Greens ‐ Watercress 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 2.3 0.0 0.0 0.4 1.1 6.3 0.8 0.0 3

Herbs 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.1 1.0 0.1 0.0 0

Jicama 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0

Lettuce ‐ Green Leaf 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.9 0.0 0.0 0.3 0.5 4.5 0.3 0.0 3

Lettuce ‐ Iceberg 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.3 1.9 0.1 0.0 0

Lettuce ‐ Iceberg/Romaine 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.1 1.2 0.0 0.0 0.4 0.8 7.0 0.5 0.0 4

Lettuce ‐ Red Leaf 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.4 0.1 0.0 1

Lettuce ‐ Romaine 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.1 1.9 0.0 0.0 0.6 1.1 10.1 0.8 0.0 8

Lettuce ‐ Salad mix 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.1 1.5 0.0 0.0 0.8 1.0 9.3 0.9 0.0 9

Lettuce ‐ Spring mix 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.1 1.3 0.0 0.0 0.7 0.8 7.6 0.8 0.0 7

Mixed vegetables 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.3 2.2 0.1 0.0 0

Mushrooms 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.7 2.9 0.0 0.0 0

Onions ‐ Green 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.7 0.0 0.0 0.2 0.4 2.7 0.2 0.0 0

Onions ‐ Mature 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.3 1.4 0.0 0.0 0

Peapods 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.2 0.5 1.9 0.0 0.0 0

Peppers ‐ Green 0.2 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.7 0.0 0.0 0

Peppers ‐ Hot 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.2 0.0 0.0 0

Peppers ‐ Red 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.2 0.4 2.9 0.1 0.0 2

Potatoes 23.4 0.6 5.4 0.0 0.0 0.0 0.0 0.0 0.5 2.9 0.0 0.2 6.8 15.9 121.5 3.0 0.1 0

Pumpkin 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.2 0.6 4.7 0.0 0.0 5

Radishes 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.9 0.3 0.0 0

Sprouts ‐ Alfalfa 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.2 0.6 0.7 0.1 0.0 0

Sprouts ‐ Bean 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.2 0.5 1.3 0.1 0.0 0

Summer squash 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.3 1.5 0.0 0.0 0

Sweet potato 7.3 0.1 1.5 0.1 0.0 0.0 0.0 0.0 0.2 2.7 0.0 0.1 1.9 3.7 31.4 2.5 0.0 68

Tomatoes 3.9 0.2 0.9 0.0 0.0 0.0 0.0 0.0 0.2 2.2 0.0 0.1 2.2 5.5 50.1 1.2 0.0 7

Turnips 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.1 0.2 1.4 0.1 0.0 0

Winter squash 1.2 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.1 0.7 0.0 0.0 0.4 0.6 8.1 0.0 0.0 8

Zucchini 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.3 1.5 0.0 0.0 0

Frozen vegetables

Carrots 2.3 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.2 2.2 0.0 0.0 0.7 2.0 12.1 3.7 0.0 53

Corn 2.0 0.1 0.5 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.0 0.0 0.7 2.0 5.8 0.1 0.0 0

French fries 2.6 0.1 0.5 0.1 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.5 1.9 8.9 0.4 0.0 0

Green beans 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.1 0.2 1.2 0.1 0.0 0

Peas 3.0 0.2 0.5 0.0 0.0 0.0 0.0 0.0 0.2 0.9 0.0 0.1 0.8 2.9 4.2 2.8 0.0 4

Potatoes 5.9 0.1 1.0 0.2 0.0 0.0 0.0 0.0 0.1 0.4 0.0 0.0 0.8 3.2 13.0 7.3 0.0 0

Sweet potato 5.2 0.1 1.2 0.0 0.0 0.0 0.0 0.0 0.2 2.2 0.0 0.0 1.6 3.1 27.5 0.5 0.0 55

Canned beans

Black beans 6.7 0.4 1.2 0.0 0.0 0.0 0.0 0.0 0.3 2.3 0.0 0.1 2.8 6.3 21.9 22.5 0.1 0

Black‐eyed peas 6.1 0.2 1.3 0.0 0.0 0.0 0.0 0.0 0.3 8.1 0.0 0.1 3.3 3.2 26.4 19.0 0.1 2

Garbanzo beans 10.4 0.6 1.7 0.2 0.0 0.1 0.0 0.0 0.5 2.8 0.0 0.1 2.5 8.9 17.6 17.4 0.1 0

Kidney beans 5.7 0.4 1.0 0.0 0.0 0.0 0.0 0.0 0.3 1.3 0.0 0.1 2.0 6.4 18.3 15.5 0.0 0

Lima beans 5.0 0.3 1.0 0.0 0.0 0.0 0.0 0.0 0.2 1.3 0.0 0.1 3.0 5.2 23.1 10.2 0.0 0

Pink beans 5.8 0.4 1.1 0.0 0.0 0.0 0.0 0.0 0.2 2.0 0.0 0.1 2.5 6.4 19.8 9.2 0.0 0

Pinto beans 3.3 0.2 0.6 0.0 0.0 0.0 0.0 0.0 0.1 1.0 0.0 0.0 1.4 3.5 10.0 8.5 0.0 0

Red beans 3.6 0.2 0.6 0.0 0.0 0.0 0.0 0.0 0.2 0.8 0.0 0.1 1.3 4.0 11.4 9.7 0.0 0
H-7 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitam

(ug RA

Refried beans 10.1 0.4 1.3 0.4 0.1 0.1 0.0 0.1 0.4 2.6 0.0 0.1 2.8 8.1 24.7 21.1 0.1 0Vegetarian beans 8.6 0.4 1.9 0.0 0.0 0.0 0.0 0.0 0.4 3.1 0.0 0.1 2.5 6.8 20.6 31.3 0.2 0

Dry beans

Great Northern beans 9.7 0.7 1.8 0.0 0.0 0.0 0.0 0.0 0.4 6.3 0.0 0.3 4.4 7.9 39.2 0.2 0.1 0

Navy beans 20.7 1.5 3.7 0.1 0.0 0.0 0.0 0.0 0.9 13.5 0.0 0.6 9.5 16.8 83.9 0.0 0.2 0

Pinto beans 10.7 0.7 1.9 0.0 0.0 0.0 0.0 0.0 0.5 3.3 0.0 0.1 4.4 11.3 32.1 0.1 0.1 0

Spaghetti sauce

Spaghetti sauce 4.0 0.1 0.6 0.1 0.0 0.1 0.0 0.1 0.1 1.0 0.0 0.0 1.0 1.7 14.7 5.2 0.0 1

Canned fruit

Apples 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.1 0.9 0.0 0.0 0

Applesauce 0.7 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.1 1.3 0.0 0.0 0

Apricots 3.5 0.0 0.9 0.0 0.0 0.0 0.0 0.0 0.1 0.7 0.0 0.0 0.6 1.1 9.7 0.4 0.0 4

Cranberry sauce 6.7 0.0 1.7 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.3 1.1 2.2 0.0 0

Mixed fruit 1.8 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.3 2.8 0.2 0.0 0

Peaches 1.8 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.2 0.4 3.2 0.2 0.0 0

Pears 3.0 0.0 0.8 0.0 0.0 0.0 0.0 0.0 0.1 0.3 0.0 0.0 0.2 0.4 3.5 0.2 0.0 0

Fresh fruit

Apples 0.6 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.1 1.3 0.0 0.0 0

Avocado 3.2 0.0 0.2 0.3 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.6 1.0 9.8 0.1 0.0 0

Banana 3.1 0.0 0.8 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.9 0.8 12.3 0.0 0.0 0

Blackberries 1.6 0.1 0.4 0.0 0.0 0.0 0.0 0.0 0.2 1.1 0.0 0.0 0.7 0.8 6.0 0.0 0.0 0

Blueberries 2.2 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.2 0.5 3.0 0.0 0.0 0

Cherries 0.9 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.3 3.3 0.0 0.0 0

Grapefruit 4.1 0.1 1.0 0.0 0.0 0.0 0.0 0.0 0.1 1.6 0.0 0.0 1.0 1.0 18.0 0.0 0.0 6

Grapes 1.6 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.5 4.4 0.0 0.0 0

Kiwi 3.6 0.1 0.9 0.0 0.0 0.0 0.0 0.0 0.2 2.0 0.0 0.0 1.0 2.0 18.4 0.2 0.0 0

Lemon 1.8 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0.4 0.4 8.7 0.1 0.0 0

Lime 2.7 0.0 0.9 0.0 0.0 0.0 0.0 0.0 0.0 1.5 0.0 0.0 0.9 1.5 12.6 0.2 0.0 0

Mixed fruit 0.7 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 2.3 0.0 0.0 0

Mixed fruit (citrus) 1.4 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.3 4.2 0.0 0.0 0

Nectarine 1.9 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.1 0.3 0.0 0.0 0.4 1.1 8.8 0.0 0.0 0

Oranges 6.3 0.1 1.6 0.0 0.0 0.0 0.0 0.0 0.3 5.4 0.0 0.0 1.3 1.9 24.3 0.1 0.0 1

Papaya 0.7 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.2 0.1 4.3 0.1 0.0 0

Peaches 0.5 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.3 2.6 0.0 0.0 0

Pears 2.1 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.1 0.3 0.0 0.0 0.3 0.4 4.4 0.0 0.0 0

Pineapple 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.1 0.7 0.0 0.0 0

Plantains 5.3 0.0 1.4 0.0 0.0 0.0 0.0 0.0 0.1 0.1 0.0 0.0 1.5 1.3 21.4 0.2 0.0 2

Plums 2.1 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.1 0.3 0.0 0.0 0.3 0.7 7.1 0.0 0.0 0

Raspberries 1.9 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.2 0.9 0.0 0.0 0.8 1.1 5.6 0.0 0.0 0

Sherbet 1.3 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0.1 0.4 0.9 0.4 0.0 0

Starfruit 2.3 0.1 0.5 0.0 0.0 0.0 0.0 0.0 0.2 0.2 0.0 0.0 0.8 0.9 10.0 0.2 0.0 0

Strawberries 0.8 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.3 0.6 3.7 0.0 0.0 0

Tangelo 6.3 0.1 1.6 0.0 0.0 0.0 0.0 0.0 0.3 5.3 0.0 0.0 1.3 1.9 24.1 0.0 0.0 1

Tangerine 6.1 0.1 1.5 0.0 0.0 0.0 0.0 0.0 0.2 4.3 0.0 0.0 1.4 2.3 19.2 0.2 0.0 3

Frozen fruit

Apples 2.1 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.2 0.4 4.3 0.0 0.0 0

Apricots 1.7 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.3 4.0 0.1 0.0 1

Blackberries 1.5 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.1 0.7 0.0 0.0 0.5 0.7 3.3 0.0 0.0 0

Blueberries 1.1 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.1 0.2 1.2 0.0 0.0 0

Cherries 1.2 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.2 0.4 3.4 0.0 0.0 1

Peaches 2.5 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.3 3.5 0.2 0.0 0

Strawberries 2.9 0.0 0.8 0.0 0.0 0.0 0.0 0.0 0.1 0.6 0.0 0.0 0.4 0.6 5.9 0.1 0.0 0
H-8 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitam

(ug RA

Dried fruit

Dried apples 4.6 0.0 0.7 0.2 0.0 0.0 0.0 0.0 0.1 0.1 0.0 0.0 0.2 0.4 4.5 1.0 0.0 0

Dried cherries 0.7 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 1.3 0.0 0.0 0

Dried cranberries 0.9 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0

Raisins 2.2 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.2 0.7 5.5 0.1 0.0 0

Canned juice

Orange juice 30.1 0.4 7.1 0.1 0.0 0.0 0.0 0.0 0.2 6.7 0.0 0.1 6.7 10.4 109.2 1.0 0.0 1

Frozen juice

Orange juice 128.7 1.9 30.9 0.2 0.0 0.0 0.0 0.0 0.6 25.9 0.1 0.3 27.5 46.2 545.7 0.8 0.1 15

Meat, poultry, fish

Canned beef 1.4 0.1 0.0 0.1 0.0 0.0 0.0 0.4 0.0 0.1 0.0 0.0 0.1 0.8 1.3 1.5 0.0 0

Canned chicken 0.8 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.1 0.0 0.0 0.1 0.6 0.6 2.2 0.0 0

Canned pork 1.1 0.1 0.0 0.1 0.0 0.0 0.0 0.4 0.0 0.0 0.0 0.0 0.1 1.0 1.4 1.6 0.0 0

Canned tuna 8.5 1.9 0.0 0.1 0.0 0.0 0.0 2.2 0.0 0.8 0.0 0.1 2.0 11.9 17.4 25.1 0.1 1

Chilled beef ‐ roast 1.8 0.2 0.0 0.1 0.0 0.0 0.0 0.5 0.0 0.1 0.0 0.0 0.1 1.2 1.9 0.4 0.0 0

Chilled chicken ‐ pieces 2.7 0.4 0.0 0.1 0.0 0.0 0.0 1.3 0.0 0.2 0.0 0.0 0.3 2.5 3.2 1.2 0.0 0

Chilled chicken ‐ whole 1.7 0.3 0.0 0.1 0.0 0.0 0.0 0.8 0.0 0.1 0.0 0.0 0.2 1.7 2.2 0.8 0.0 0

Chilled turkey ‐ whole 0.7 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.1 0.0 0.0 0.1 0.9 1.2 0.3 0.0 0

Frozen beef ‐ ground 2.1 0.2 0.0 0.1 0.0 0.0 0.0 0.6 0.0 0.3 0.0 0.0 0.2 1.6 2.5 3.1 0.0 0

Frozen beef ‐ patties 3.1 0.3 0.0 0.2 0.1 0.0 0.0 1.0 0.0 0.5 0.0 0.0 0.3 2.7 4.3 3.3 0.1 0

Frozen beef ‐ roast 1.1 0.1 0.0 0.1 0.0 0.0 0.0 0.3 0.0 0.0 0.0 0.0 0.1 0.7 1.1 0.2 0.0 0

Frozen catfish 13.7 1.0 0.5 0.9 0.2 0.2 0.0 3.7 0.0 1.9 0.0 0.1 1.5 12.5 17.8 23.9 0.1 5

Frozen chicken ‐ diced 0.8 0.1 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.1 0.0 0.0 0.1 0.9 1.1 0.2 0.0 0

Frozen chicken ‐ fajita 0.9 0.1 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.1 0.0 0.0 0.1 0.9 1.2 3.4 0.0 0

Frozen chicken ‐ patties 0.6 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.1 0.4 0.5 1.6 0.0 0

Frozen chicken ‐ pieces 1.3 0.1 0.0 0.1 0.0 0.0 0.0 0.4 0.0 0.1 0.0 0.0 0.1 0.9 1.1 0.8 0.0 0

Frozen ham 0.6 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.1 1.0 1.3 4.1 0.0 0

Frozen ham ‐ diced 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.4 0.5 1.8 0.0 0

Frozen ham ‐ sliced 0.5 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.1 0.8 1.0 3.9 0.0 0

Frozen pork ‐ roast 3.3 0.3 0.0 0.2 0.1 0.0 0.0 1.1 0.0 0.2 0.0 0.0 0.2 2.7 3.9 0.8 0.0 0

Frozen pork ‐ Sloppy Joe 2.3 0.2 0.1 0.1 0.0 0.0 0.0 0.6 0.0 0.4 0.0 0.0 0.3 1.7 5.9 8.9 0.0 0

Frozen turkey ‐ deli 0.8 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.1 0.0 0.0 0.2 1.3 2.4 5.8 0.0 0

Frozen turkey ‐ ground 1.9 0.2 0.0 0.1 0.0 0.0 0.0 0.8 0.0 0.2 0.0 0.0 0.2 1.6 2.2 0.5 0.0 0

Frozen turkey ‐ ham 1.4 0.2 0.0 0.1 0.0 0.0 0.0 0.8 0.0 0.1 0.0 0.0 0.2 3.2 3.1 4.7 0.0 0

Frozen turkey ‐ pieces 1.8 0.3 0.0 0.1 0.0 0.0 0.0 0.8 0.0 0.3 0.0 0.0 0.2 1.9 2.7 0.8 0.0 0

Frozen turkey ‐ roast 1.0 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.0 0.0 0.1 1.6 2.0 4.5 0.0 0

Frozen turkey ‐ taco 1.7 0.2 0.0 0.1 0.0 0.0 0.0 0.8 0.0 0.8 0.0 0.0 0.3 2.1 3.5 7.2 0.0 0

Frozen turkey ‐ whole 0.9 0.2 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.1 0.0 0.0 0.1 1.1 1.5 0.4 0.0 0

Nuts

Almonds 7.4 0.3 0.3 0.6 0.0 0.2 0.0 0.0 0.2 3.4 0.0 0.0 3.4 6.2 9.0 0.0 0.0 0

Fruit‐nut mix 1.8 0.1 0.1 0.1 0.0 0.1 0.0 0.0 0.0 0.3 0.0 0.0 0.5 1.7 2.5 0.0 0.0 0

Peanut butter 40.9 1.7 1.4 3.5 0.7 1.0 0.0 0.0 0.4 3.0 0.0 0.1 10.7 24.9 45.1 21.3 0.2 0

Pecans 8.8 0.1 0.2 0.9 0.1 0.3 0.0 0.0 0.1 0.9 0.0 0.0 1.5 3.5 5.2 0.0 0.1 0

Sunflower butter 22.9 0.6 0.9 2.0 0.2 0.4 0.0 0.0 0.2 2.4 0.1 0.2 11.5 24.7 21.3 19.2 0.2 0

Walnuts 8.4 0.2 0.2 0.8 0.1 0.5 0.1 0.0 0.1 1.3 0.0 0.0 2.0 4.4 5.6 0.0 0.0 0

Cheese

Cheddar 132.0 8.2 0.4 10.9 6.9 0.2 0.1 34.4 0.0 236.1 0.0 0.2 9.2 167.7 32.1 204.8 1.0 86

Mozzarella 22.7 2.0 0.3 1.5 0.8 0.0 0.0 4.1 0.0 54.9 0.0 0.0 2.0 39.4 7.1 49.0 0.2 12

Part skim Mozzarella 94.9 8.2 1.2 6.3 3.4 0.1 0.0 17.0 0.0 229.7 0.0 0.1 8.2 164.7 29.9 195.9 1.0 50

Processed American 43.7 2.3 1.0 3.4 2.1 0.1 0.0 10.7 0.0 70.1 0.0 0.1 3.9 66.9 35.9 147.8 0.4 31

Reduced fat cheddar 50.6 4.9 0.4 3.3 2.1 0.1 0.0 10.1 0.0 162.4 0.0 0.0 6.3 104.6 16.7 142.7 0.8 26

Red fat processed American 33.7 2.5 1.5 2.0 1.2 0.0 0.0 7.4 0.0 74.2 0.0 0.0 4.6 116.3 46.3 225.5 0.3 35
H-9 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitam

(ug RA

Milk

2% UHT 89.2 5.9 8.6 3.5 2.2 0.1 0.0 14.3 0.0 214.0 0.0 0.0 19.6 164.1 249.7 83.8 0.9 98

Dry milk 489.6 48.0 71.4 1.0 0.6 0.0 0.0 24.6 0.0 1683.4 0.1 0.4 160.0 1347.0 2331.6 72.5 6.0 969

Eggs

Fresh eggs 25.6 2.3 0.1 1.8 0.6 0.2 0.0 75.8 0.0 9.6 0.0 0.3 2.1 34.2 24.0 21.4 0.2 25

Frozen eggs 19.8 1.7 0.1 1.4 0.4 0.2 0.0 58.7 0.0 7.4 0.0 0.3 1.6 26.4 18.5 16.5 0.2 19

Butter, oils

Soybean oil 1042.1 0.0 0.0 117.9 18.4 60.1 8.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0

Vegetable oil 1516.5 0.0 0.0 171.5 22.4 64.5 9.8 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0

3. Nutrient Content of 2009 NSLP USDA Foods per Person, per Month, Entitlement USDA Foods as Delivered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitam

(ug RA

Cereal, dry

Grits 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 0.2 0.0 0.0 0Oats 3.8 0.1 0.7 0.1 0.0 0.0 0.0 0.0 0.1 0.7 0.0 0.0 1.4 4.0 3.5 0.1 0.0 0

Rice

Brown rice 10.3 0.2 2.1 0.1 0.0 0.0 0.0 0.0 0.2 0.9 0.0 0.0 4.0 7.7 4.0 0.5 0.1 0

White rice 82.8 1.8 17.8 0.2 0.0 0.0 0.0 0.0 0.4 8.2 0.0 0.9 7.2 30.3 26.8 0.5 0.3 0

Spaghetti, macaroni

Macaroni 21.4 0.8 4.2 0.1 0.0 0.0 0.0 0.0 0.2 1.0 0.0 0.2 2.5 7.9 6.0 0.2 0.1 0

Rotini 9.4 0.3 1.8 0.1 0.0 0.0 0.0 0.0 0.1 0.4 0.0 0.1 1.1 3.5 2.6 0.1 0.0 0

Spaghetti 27.7 1.0 5.4 0.2 0.0 0.1 0.0 0.0 0.3 1.2 0.0 0.2 3.2 10.2 7.8 0.2 0.1 0

Whole grain rotini 13.9 0.6 3.0 0.1 0.0 0.0 0.0 0.0 0.3 1.7 0.0 0.1 3.4 10.0 5.0 0.3 0.1 0

Whole grain spaghetti 7.9 0.3 1.7 0.0 0.0 0.0 0.0 0.0 0.3 1.0 0.0 0.1 1.9 5.7 2.8 0.2 0.1 0

Dehydrated potatoes

Dehydrated potatoes 127.6 3.0 29.3 0.1 0.1 0.0 0.0 0.0 2.4 9.7 0.1 0.4 23.8 56.2 395.7 37.5 0.3 0

Cornmeal

Cornmeal 3.0 0.1 0.6 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.8 1.1 0.1 0.0 0

Flour

Bread flour 49.5 1.6 9.9 0.2 0.0 0.1 0.0 0.0 0.3 2.1 0.0 0.6 3.4 13.3 13.7 0.3 0.1 0

Masa 2.2 0.1 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.8 0.0 0.0 0.6 1.3 1.6 0.0 0.0 0

White flour 285.6 8.7 58.8 1.0 0.2 0.4 0.0 0.0 2.0 14.3 0.1 3.8 21.1 87.1 96.7 1.5 0.7 0

Whole wheat flour 28.9 1.2 6.2 0.2 0.0 0.1 0.0 0.0 1.0 2.9 0.0 0.3 11.8 29.5 34.6 0.4 0.3 0

Bakery mix

Bakery mix 7.8 0.2 1.5 0.1 0.0 0.0 0.0 0.0 0.1 3.9 0.0 0.1 0.6 13.6 3.0 29.3 0.0 0

Canned vegetables

Carrots 1.3 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.1 1.3 0.0 0.0 0.4 1.2 9.3 2.2 0.0 29

Corn 21.4 0.7 5.0 0.2 0.0 0.1 0.0 0.0 0.5 1.3 0.0 0.2 4.0 12.7 35.6 46.9 0.1 0

Green beans 6.3 0.4 1.4 0.0 0.0 0.0 0.0 0.0 0.6 8.1 0.0 0.3 4.1 5.9 34.1 64.5 0.1 5

Peas 3.6 0.2 0.7 0.0 0.0 0.0 0.0 0.0 0.2 1.0 0.0 0.0 0.9 3.5 9.0 8.6 0.0 1

Salsa 4.2 0.2 1.0 0.0 0.0 0.0 0.0 0.0 0.2 4.2 0.0 0.1 2.3 4.8 46.0 17.4 0.1 2

Sweet potato 2.9 0.0 0.7 0.0 0.0 0.0 0.0 0.0 0.1 0.7 0.0 0.0 0.5 1.0 8.5 1.5 0.0 18

Tomato paste 5.7 0.3 1.3 0.0 0.0 0.0 0.0 0.0 0.3 2.5 0.0 0.2 2.9 5.8 71.0 6.8 0.0 5

Tomato sauce 3.2 0.1 0.7 0.0 0.0 0.0 0.0 0.0 0.1 1.1 0.0 0.1 1.5 2.5 28.6 8.9 0.0 2

Tomatoes 1.6 0.1 0.4 0.0 0.0 0.0 0.0 0.0 0.1 2.9 0.0 0.1 1.0 1.8 17.7 10.9 0.0 0

Fresh vegetables

Broccoli 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0.2 0.7 3.3 0.4 0.0 0

Cabbage ‐ Green 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.0 0.1 0.0 0

Carrots 1.2 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.1 1.0 0.0 0.0 0.4 1.0 8.9 2.0 0.0 27

Cauliflower 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 0.9 0.1 0.0 0
H-10 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitam

(ug RA

Celery 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.8 0.0 0.0 0.2 0.5 5.3 1.6 0.0 3Celery/Carrot 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.1 0.8 0.3 0.0 0

Coleslaw 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.1 0.8 0.1 0.0 0

Cucumber 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.2 0.0 0.0 0

Lettuce ‐ Iceberg 0.9 0.1 0.2 0.0 0.0 0.0 0.0 0.0 0.1 1.2 0.0 0.0 0.5 1.3 9.5 0.7 0.0 1

Lettuce ‐ Iceberg/Romaine 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.1 1.0 0.1 0.0 0

Lettuce ‐ Romaine 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.1 0.2 1.8 0.1 0.0 1

Lettuce ‐ Salad mix 1.1 0.1 0.2 0.0 0.0 0.0 0.0 0.0 0.1 3.1 0.0 0.1 1.7 2.0 18.9 1.9 0.0 18

Onions ‐ Mature 0.2 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 0.9 0.0 0.0 0

Peppers ‐ Green 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.7 0.0 0.0 0

Potatoes 70.7 1.9 16.1 0.1 0.0 0.0 0.0 0.0 1.7 11.5 0.1 0.8 21.5 53.8 408.2 6.3 0.3 0

Sweet potato 3.6 0.1 0.8 0.0 0.0 0.0 0.0 0.0 0.1 1.5 0.0 0.0 1.1 2.2 18.9 1.4 0.0 38

Tomatoes 2.2 0.1 0.5 0.0 0.0 0.0 0.0 0.0 0.1 1.3 0.0 0.1 1.2 3.1 27.5 0.7 0.0 4

Frozen vegetables

Carrots 2.1 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.2 2.0 0.0 0.0 0.6 1.8 10.8 3.3 0.0 47

Corn 25.0 0.8 5.9 0.2 0.0 0.1 0.0 0.0 0.7 0.9 0.0 0.1 8.6 24.3 71.5 0.5 0.2 3

French fries 29.3 0.6 6.1 1.1 0.2 0.1 0.0 0.0 0.6 2.6 0.0 0.2 5.7 21.2 98.6 4.6 0.1 0

Green beans 2.1 0.1 0.5 0.0 0.0 0.0 0.0 0.0 0.2 3.2 0.0 0.1 1.5 2.2 12.1 0.7 0.0 2

Peas 6.2 0.4 1.1 0.0 0.0 0.0 0.0 0.0 0.4 1.9 0.0 0.1 1.7 6.1 8.6 5.7 0.1 8

Potatoes 88.3 1.2 14.6 3.1 0.7 0.1 0.0 0.0 1.2 6.1 0.1 0.3 11.6 47.9 196.9 108.8 0.2 0

Sweet potato 0.9 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.3 0.5 4.6 0.1 0.0 9

Canned beans

Black beans 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.3 0.4 0.0 0

Black‐eyed peas 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.8 0.0 0.0 0.3 0.3 2.5 1.8 0.0 0

Garbanzo beans 0.8 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.7 1.3 1.3 0.0 0

Kidney beans 1.1 0.1 0.2 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.4 1.2 3.4 2.9 0.0 0

Pink beans 1.2 0.1 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.5 1.3 4.0 1.9 0.0 0

Pinto beans 5.1 0.3 0.9 0.0 0.0 0.0 0.0 0.0 0.2 1.6 0.0 0.1 2.1 5.4 15.2 12.9 0.0 0

Red beans 1.4 0.1 0.3 0.0 0.0 0.0 0.0 0.0 0.1 0.3 0.0 0.0 0.5 1.6 4.5 3.8 0.0 0

Refried beans 5.8 0.3 0.8 0.2 0.1 0.0 0.0 0.1 0.2 1.5 0.0 0.1 1.6 4.6 14.1 12.1 0.0 0

Vegetarian beans 6.6 0.3 1.5 0.0 0.0 0.0 0.0 0.0 0.3 2.4 0.0 0.1 1.9 5.2 15.8 24.0 0.2 0

Dry beans

Pinto beans 1.7 0.1 0.3 0.0 0.0 0.0 0.0 0.0 0.1 0.5 0.0 0.0 0.7 1.8 5.2 0.0 0.0 0

Spaghetti sauce

Spaghetti sauce 18.7 0.4 3.0 0.6 0.2 0.2 0.0 0.4 0.6 4.7 0.0 0.2 4.5 7.7 67.8 24.0 0.1 8

Canned fruit

Apples 2.4 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.2 0.3 4.2 0.1 0.0 0

Applesauce 7.9 0.0 2.1 0.0 0.0 0.0 0.0 0.0 0.2 0.8 0.0 0.0 0.6 0.9 14.0 0.4 0.0 0

Apricots 6.9 0.1 1.8 0.0 0.0 0.0 0.0 0.0 0.2 1.4 0.0 0.0 1.1 2.1 19.0 0.8 0.0 9

Cranberry sauce 1.2 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.4 0.0 0

Mixed fruit 40.3 0.3 10.6 0.0 0.0 0.0 0.0 0.0 0.7 4.2 0.0 0.2 3.5 7.8 62.9 4.2 0.1 7

Peaches 58.2 0.5 15.7 0.0 0.0 0.0 0.0 0.0 1.4 3.2 0.1 0.4 5.4 11.9 104.6 5.4 0.1 19

Pears 43.6 0.1 11.6 0.0 0.0 0.0 0.0 0.0 1.2 3.8 0.0 0.2 3.1 5.4 50.4 3.6 0.1 0

Fresh fruit

Apples 37.5 0.2 10.0 0.1 0.0 0.0 0.0 0.0 1.7 4.3 0.0 0.1 3.6 7.9 77.2 0.7 0.0 2

Grapefruit 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.1 1.9 0.0 0.0 0

Grapes 1.8 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.2 0.5 5.0 0.1 0.0 0Honeydew melon 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0

Kiwi 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.1 0.9 0.0 0.0 0

Oranges 12.0 0.2 3.0 0.0 0.0 0.0 0.0 0.0 0.6 10.3 0.0 0.0 2.6 3.6 46.4 0.2 0.0 2

Peaches 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0

Pears 3.5 0.0 0.9 0.0 0.0 0.0 0.0 0.0 0.2 0.5 0.0 0.0 0.4 0.7 7.2 0.1 0.0 0

Pineapple 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0
H-11 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitam

(ug RA

Plantains 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.1 1.5 0.0 0.0 0Plums 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0

Strawberries 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.4 0.0 0.0 0

Tangelo 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.6 0.0 0.0 0

Tangerine 1.5 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 1.0 0.0 0.0 0.3 0.6 4.6 0.1 0.0 0

Frozen fruit

Apples 3.9 0.0 1.0 0.0 0.0 0.0 0.0 0.0 0.2 0.5 0.0 0.0 0.4 0.8 8.0 0.1 0.0 0

Apricots 2.2 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.4 5.0 0.1 0.0 1

Blueberries 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.1 0.6 0.0 0.0 0

Cherries 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0

Peaches 17.5 0.1 4.5 0.0 0.0 0.0 0.0 0.0 0.3 0.6 0.0 0.1 0.9 2.1 24.3 1.1 0.0 2

Strawberries 19.9 0.1 5.3 0.0 0.0 0.0 0.0 0.0 0.5 2.9 0.0 0.1 1.7 3.0 26.2 0.7 0.0 0

Dried fruit

Dried apples 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0

Raisins 8.7 0.1 2.3 0.0 0.0 0.0 0.0 0.0 0.1 1.5 0.0 0.1 0.9 2.9 21.8 0.3 0.0 0

Meat, poultry, fish

Canned beef 2.1 0.2 0.0 0.2 0.1 0.0 0.0 0.7 0.0 0.1 0.0 0.0 0.1 1.2 2.0 2.4 0.0 0

Canned chicken 1.3 0.2 0.0 0.1 0.0 0.0 0.0 0.4 0.0 0.1 0.0 0.0 0.1 1.1 1.1 3.7 0.0 0

Canned pork 1.7 0.2 0.0 0.1 0.0 0.0 0.0 0.7 0.0 0.0 0.0 0.0 0.2 1.5 2.1 2.4 0.0 0

Canned tuna 7.0 1.5 0.0 0.0 0.0 0.0 0.0 1.8 0.0 0.7 0.0 0.1 1.6 9.9 14.4 20.7 0.0 1

Chilled beef ‐ roast 26.2 2.4 0.0 1.8 0.7 0.0 0.0 7.8 0.0 0.8 0.0 0.2 2.1 18.6 28.6 5.6 0.5 0

Chilled chicken ‐ pieces 9.5 1.3 0.0 0.4 0.1 0.1 0.0 4.7 0.0 0.6 0.0 0.1 1.2 9.1 12.0 4.4 0.1 1

Chilled chicken ‐ whole 389.9 59.5 0.0 15.2 4.2 2.8 0.1 182.5 0.0 31.1 0.1 2.5 51.9 400.3 499.9 178.4 4.3 33

Chilled turkey ‐ whole 63.6 11.0 0.0 1.9 0.5 0.4 0.0 28.6 0.0 9.4 0.0 0.7 9.8 79.8 111.8 26.3 1.2 0

Frozen beef ‐ ground 466.0 44.3 0.2 30.5 11.6 0.7 0.1 155.4 0.1 42.9 0.1 4.3 35.1 333.8 525.2 180.2 10.7 0

Frozen beef ‐ patties 48.7 5.0 0.4 2.9 1.1 0.1 0.0 15.8 0.1 7.2 0.0 0.5 5.1 40.3 64.5 43.1 1.2 0

Frozen beef ‐ roast 3.3 0.3 0.0 0.2 0.1 0.0 0.0 1.0 0.0 0.1 0.0 0.0 0.3 2.4 3.7 0.7 0.1 0

Frozen catfish 2.4 0.2 0.1 0.1 0.0 0.0 0.0 0.6 0.0 0.3 0.0 0.0 0.3 2.2 3.1 4.1 0.0 0

Frozen chicken ‐ diced 28.3 4.3 0.0 1.1 0.3 0.2 0.0 13.3 0.0 2.3 0.0 0.2 3.8 29.1 36.3 6.9 0.3 2

Frozen chicken ‐ fajita 33.7 4.8 0.0 1.5 0.4 0.3 0.0 16.6 0.0 2.1 0.0 0.2 4.3 32.3 42.8 122.9 0.5 3

Frozen chicken ‐ patties 3.1 0.4 0.0 0.2 0.0 0.0 0.0 1.1 0.0 0.2 0.0 0.0 0.3 2.3 2.9 8.7 0.0 0

Frozen chicken ‐ pieces 78.7 7.0 2.3 4.4 1.2 0.9 0.1 25.3 0.1 5.6 0.0 0.4 6.3 47.3 59.6 53.7 0.5 9

Frozen ham 13.0 2.0 0.1 0.5 0.2 0.0 0.0 4.9 0.0 0.7 0.0 0.1 1.9 23.0 29.2 93.7 0.2 0

Frozen ham ‐ diced 2.2 0.3 0.0 0.1 0.0 0.0 0.0 0.8 0.0 0.1 0.0 0.0 0.3 3.9 5.0 18.3 0.0 0

Frozen ham ‐ sliced 11.2 1.7 0.1 0.4 0.1 0.0 0.0 4.3 0.0 0.6 0.0 0.1 1.6 20.0 25.3 97.6 0.2 0

Frozen pork ‐ roast 75.5 6.3 0.0 5.4 2.0 0.5 0.0 23.9 0.0 5.7 0.0 0.3 5.0 58.6 87.7 17.7 0.9 0Frozen pork ‐ Sloppy Joe 2.1 0.2 0.1 0.1 0.0 0.0 0.0 0.5 0.0 0.4 0.0 0.0 0.3 1.5 5.2 7.9 0.0 0

Frozen turkey ‐ deli 25.1 4.1 1.0 0.4 0.1 0.1 0.0 10.4 0.1 1.9 0.0 0.3 5.1 39.1 72.8 173.7 0.3 2Frozen turkey ‐ ground 0.7 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.1 0.0 0.0 0.1 0.6 0.8 0.2 0.0 0

Frozen turkey ‐ ham 17.2 2.4 0.3 0.7 0.2 0.1 0.0 9.8 0.0 1.1 0.0 0.3 3.0 40.1 39.2 59.8 0.4 1

Frozen turkey ‐ pieces 0.4 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.1 0.0 0.0 0.1 0.4 0.6 0.2 0.0 0

Frozen turkey ‐ roast 29.1 4.0 0.6 1.1 0.4 0.2 0.0 9.9 0.0 0.9 0.0 0.3 4.1 45.8 55.9 129.2 0.5 0

Frozen turkey ‐ taco 8.5 1.0 0.2 0.4 0.1 0.1 0.0 4.1 0.0 4.0 0.0 0.1 1.5 10.3 17.0 34.9 0.1 0

Frozen turkey ‐ whole 2.1 0.4 0.0 0.1 0.0 0.0 0.0 0.9 0.0 0.3 0.0 0.0 0.3 2.6 3.7 0.8 0.0 0

Nuts

Peanut butter 167.3 7.1 5.6 14.3 3.0 4.0 0.0 0.0 1.7 12.2 0.1 0.5 43.8 101.8 184.6 77.8 0.8 0

Sunflower butter 6.5 0.2 0.2 0.6 0.0 0.1 0.0 0.0 0.1 0.7 0.0 0.0 3.3 7.0 6.0 5.4 0.1 0

Cheese

Cheddar 289.1 17.9 0.9 23.8 15.1 0.4 0.3 75.3 0.0 517.2 0.0 0.5 20.1 367.2 70.3 446.8 2.2 190

Mozzarella 328.8 28.3 4.2 21.8 11.8 0.4 0.2 58.8 0.0 795.8 0.0 0.3 28.3 570.5 103.4 709.8 3.4 174

Part skim Mozzarella 134.2 11.5 1.7 8.9 4.8 0.2 0.1 24.0 0.0 324.8 0.0 0.1 11.6 232.8 42.2 256.7 1.4 71

Processed American 161.1 8.6 3.6 12.6 7.6 0.3 0.1 39.3 0.0 258.5 0.0 0.2 14.4 246.5 132.4 646.4 1.4 115

Reduced fat cheddar 32.2 3.1 0.2 2.1 1.3 0.1 0.0 6.4 0.0 103.2 0.0 0.0 4.0 66.5 10.6 85.1 0.5 17
H-12 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vitam

(ug RA

Red fat processed American 48.9 3.6 2.2 2.9 1.8 0.1 0.0 10.8 0.0 107.8 0.0 0.0 6.7 168.9 67.2 327.3 0.5 51

Milk

2% UHT 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.2 0.3 0.1 0.0 0

Eggs

Fresh eggs 39.7 3.5 0.2 2.8 0.9 0.3 0.0 117.6 0.0 14.8 0.0 0.5 3.3 53.0 37.2 33.2 0.3 39

Frozen eggs 16.2 1.4 0.1 1.1 0.4 0.1 0.0 47.9 0.0 6.0 0.0 0.2 1.3 21.6 15.2 13.5 0.1 15

Butter, oils

Soybean oil 32.4 0.0 0.0 3.7 0.6 1.9 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0

Vegetable oil 295.5 0.0 0.0 33.4 4.4 12.6 1.9 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0
H-13 

4. Nutrient Content of 2009 NSLP USDA Foods per Person, per Month, Entitlement + Bonus USDA Foods as Delivered

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vita

(ug R

Cereal, dry

Grits 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 0.2 0.0 0.0 

Oats 3.8 0.1 0.7 0.1 0.0 0.0 0.0 0.0 0.1 0.7 0.0 0.0 1.4 4.0 3.5 0.1 0.0 

Rice

Brown rice 10.3 0.2 2.1 0.1 0.0 0.0 0.0 0.0 0.2 0.9 0.0 0.0 4.0 7.7 4.0 0.5 0.1 

White rice 82.8 1.8 17.8 0.2 0.0 0.0 0.0 0.0 0.4 8.2 0.0 0.9 7.2 30.3 26.8 0.5 0.3 

Spaghetti, macaroni

Macaroni 21.4 0.8 4.2 0.1 0.0 0.0 0.0 0.0 0.2 1.0 0.0 0.2 2.5 7.9 6.0 0.2 0.1 

Rotini 9.4 0.3 1.8 0.1 0.0 0.0 0.0 0.0 0.1 0.4 0.0 0.1 1.1 3.5 2.6 0.1 0.0 

Spaghetti 27.7 1.0 5.4 0.2 0.0 0.1 0.0 0.0 0.3 1.2 0.0 0.2 3.2 10.2 7.8 0.2 0.1 

Whole grain rotini 13.9 0.6 3.0 0.1 0.0 0.0 0.0 0.0 0.3 1.7 0.0 0.1 3.4 10.0 5.0 0.3 0.1 

Whole grain spaghetti 7.9 0.3 1.7 0.0 0.0 0.0 0.0 0.0 0.3 1.0 0.0 0.1 1.9 5.7 2.8 0.2 0.1 

Dehydrated potatoes

Dehydrated potatoes 159.8 3.8 36.6 0.2 0.1 0.0 0.0 0.0 3.0 12.2 0.1 0.5 29.8 70.4 495.6 46.9 0.3 

Cornmeal

Cornmeal 3.0 0.1 0.6 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.8 1.1 0.1 0.0 

Flour

Bread flour 49.5 1.6 9.9 0.2 0.0 0.1 0.0 0.0 0.3 2.1 0.0 0.6 3.4 13.3 13.7 0.3 0.1 

Masa 2.2 0.1 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.8 0.0 0.0 0.6 1.3 1.6 0.0 0.0 

White flour 285.6 8.7 58.8 1.0 0.2 0.4 0.0 0.0 2.0 14.3 0.1 3.8 21.1 87.1 96.7 1.5 0.7 

Whole wheat flour 28.9 1.2 6.2 0.2 0.0 0.1 0.0 0.0 1.0 2.9 0.0 0.3 11.8 29.5 34.6 0.4 0.3 

Bakery mix

Bakery mix 7.8 0.2 1.5 0.1 0.0 0.0 0.0 0.0 0.1 3.9 0.0 0.1 0.6 13.6 3.0 29.3 0.0 

Whole grain pancakes

Whole grain pancakes 5.0 0.2 0.6 0.2 0.0 0.1 0.0 1.3 0.1 4.2 0.0 0.0 1.1 4.9 5.0 10.7 0.0 

Whole grain tortillas

Whole grain tortillas 10.1 0.4 2.1 0.0 0.0 0.0 0.0 0.0 0.3 0.8 0.0 0.1 3.0 8.0 9.2 30.4 0.1 

Canned vegetables

Carrots 2.3 0.1 0.5 0.0 0.0 0.0 0.0 0.0 0.1 2.3 0.0 0.1 0.7 2.2 16.5 3.9 0.0 5

Corn 21.4 0.7 5.0 0.2 0.0 0.1 0.0 0.0 0.5 1.3 0.0 0.2 4.0 12.7 35.6 46.9 0.1 

Green beans 10.7 0.6 2.4 0.1 0.0 0.0 0.0 0.0 1.0 13.9 0.0 0.5 6.9 10.1 58.1 109.7 0.2 

Peas 6.9 0.4 1.3 0.0 0.0 0.0 0.0 0.0 0.4 2.0 0.0 0.1 1.7 6.7 17.3 16.5 0.1 

Salsa 6.6 0.4 1.5 0.0 0.0 0.0 0.0 0.0 0.4 6.6 0.0 0.1 3.7 7.6 72.8 27.4 0.1 

Sweet potato 9.3 0.1 2.2 0.0 0.0 0.0 0.0 0.0 0.3 2.3 0.0 0.1 1.6 3.2 26.8 4.8 0.0 5

Tomato paste 9.0 0.5 2.1 0.1 0.0 0.0 0.0 0.0 0.4 3.9 0.0 0.3 4.6 9.1 111.1 10.7 0.1 

Tomato sauce 5.0 0.2 1.0 0.0 0.0 0.0 0.0 0.0 0.2 1.7 0.0 0.1 2.3 3.8 44.6 13.8 0.0 

Tomatoes 3.0 0.1 0.7 0.0 0.0 0.0 0.0 0.0 0.2 5.6 0.0 0.2 2.0 3.4 33.7 20.7 0.0 

Fresh vegetables

Broccoli 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 0.2 0.7 3.3 0.4 0.0 

Cabbage ‐ Green 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.2 1.0 0.1 0.0 

Carrots 1.2 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.1 1.0 0.0 0.0 0.4 1.0 8.9 2.0 0.0 2

Cauliflower 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 0.9 0.1 0.0 

Celery 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.8 0.0 0.0 0.2 0.5 5.3 1.6 0.0 

Celery/Carrot 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.1 0.8 0.3 0.0 

Coleslaw 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.1 0.8 0.1 0.0 

Cucumber 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 1.2 0.0 0.0 

Lettuce ‐ Iceberg 0.9 0.1 0.2 0.0 0.0 0.0 0.0 0.0 0.1 1.2 0.0 0.0 0.5 1.3 9.5 0.7 0.0 

Lettuce ‐ Iceberg/Romaine 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.1 1.0 0.1 0.0 

Lettuce ‐ Romaine 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.1 0.2 1.8 0.1 0.0 

Lettuce ‐ Salad mix 1.1 0.1 0.2 0.0 0.0 0.0 0.0 0.0 0.1 3.1 0.0 0.1 1.7 2.0 18.9 1.9 0.0 1

Onions ‐ Mature 0.2 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 0.9 0.0 0.0 

Peppers ‐ Green 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.7 0.0 0.0 

Potatoes 181.5 4.9 41.4 0.3 0.1 0.1 0.0 0.0 4.3 29.6 0.2 2.1 55.2 138.1 1047.5 15.9 0.7 

Sweet potato 3.6 0.1 0.8 0.0 0.0 0.0 0.0 0.0 0.1 1.5 0.0 0.0 1.1 2.2 18.9 1.4 0.0 3

Tomatoes 2.7 0.1 0.6 0.0 0.0 0.0 0.0 0.0 0.1 1.6 0.0 0.1 1.5 3.9 33.8 0.8 0.0 
H-14 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vita

(ug R

Frozen vegetables

Carrots 2.1 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.2 2.0 0.0 0.0 0.6 1.8 10.8 3.3 0.0 4

Corn 25.0 0.8 5.9 0.2 0.0 0.1 0.0 0.0 0.7 0.9 0.0 0.1 8.6 24.3 71.5 0.5 0.2 

French fries 29.3 0.6 6.1 1.1 0.2 0.1 0.0 0.0 0.6 2.6 0.0 0.2 5.7 21.2 98.6 4.6 0.1 

Green beans 2.1 0.1 0.5 0.0 0.0 0.0 0.0 0.0 0.2 3.2 0.0 0.1 1.5 2.2 12.1 0.7 0.0 

Peas 6.2 0.4 1.1 0.0 0.0 0.0 0.0 0.0 0.4 1.9 0.0 0.1 1.7 6.1 8.6 5.7 0.1 

Potatoes 88.3 1.2 14.6 3.1 0.7 0.1 0.0 0.0 1.2 6.1 0.1 0.3 11.6 47.9 196.9 108.8 0.2 

Sweet potato 0.9 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.3 0.5 4.6 0.1 0.0 

Canned beans

Black beans 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.1 0.2 0.5 0.5 0.0 

Black‐eyed peas 1.6 0.1 0.3 0.0 0.0 0.0 0.0 0.0 0.1 2.2 0.0 0.0 0.9 0.9 7.0 5.1 0.0 

Garbanzo beans 2.2 0.1 0.4 0.0 0.0 0.0 0.0 0.0 0.1 0.6 0.0 0.0 0.5 1.9 3.8 3.7 0.0 

Kidney beans 2.5 0.2 0.5 0.0 0.0 0.0 0.0 0.0 0.1 0.6 0.0 0.1 0.9 2.8 8.0 6.8 0.0 

Lima beans 0.9 0.0 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.5 0.9 4.0 1.8 0.0 

Pink beans 3.3 0.2 0.6 0.0 0.0 0.0 0.0 0.0 0.1 1.2 0.0 0.1 1.5 3.7 11.4 5.3 0.0 

Pinto beans 13.2 0.8 2.4 0.0 0.0 0.0 0.0 0.0 0.6 4.1 0.0 0.2 5.4 14.0 39.7 33.8 0.1 

Red beans 5.3 0.4 1.0 0.0 0.0 0.0 0.0 0.0 0.3 1.2 0.0 0.1 1.9 5.9 16.8 14.3 0.0 

Refried beans 12.5 0.5 1.6 0.5 0.1 0.1 0.0 0.2 0.5 3.2 0.0 0.1 3.4 10.0 30.5 26.1 0.1 

Vegetarian beans 14.0 0.7 3.1 0.1 0.0 0.0 0.0 0.0 0.6 5.1 0.0 0.2 4.0 11.0 33.3 50.7 0.3 

Dry beans

Great Northern beans 0.6 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 0.3 0.5 2.5 0.0 0.0 

Navy beans 0.3 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.3 1.3 0.0 0.0 

Pinto beans 3.2 0.2 0.6 0.0 0.0 0.0 0.0 0.0 0.1 1.0 0.0 0.0 1.3 3.4 9.7 0.0 0.0 

Spaghetti sauce

Spaghetti sauce 30.1 0.6 4.8 0.9 0.2 0.4 0.0 0.7 0.9 7.6 0.1 0.2 7.3 12.5 109.4 38.8 0.2 1

Canned fruit

Apples 15.1 0.1 4.0 0.0 0.0 0.0 0.0 0.0 0.4 1.4 0.0 0.1 1.1 1.8 26.6 0.4 0.0 

Applesauce 41.4 0.2 11.1 0.1 0.0 0.0 0.0 0.0 1.1 3.9 0.0 0.2 3.0 4.9 73.0 2.0 0.0 

Apricots 7.9 0.1 2.1 0.0 0.0 0.0 0.0 0.0 0.2 1.6 0.0 0.0 1.3 2.4 21.6 0.9 0.0 1

Cranberry sauce 1.2 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.4 0.0 

Mixed fruit 40.3 0.3 10.6 0.0 0.0 0.0 0.0 0.0 0.7 4.2 0.0 0.2 3.5 7.8 62.9 4.2 0.1 

Peaches 58.2 0.5 15.7 0.0 0.0 0.0 0.0 0.0 1.4 3.2 0.1 0.4 5.4 11.9 104.6 5.4 0.1 1

Pears 52.0 0.2 13.8 0.0 0.0 0.0 0.0 0.0 1.5 4.6 0.0 0.3 3.6 6.4 60.2 4.2 0.1 

Fresh fruit

Apples 41.1 0.2 10.9 0.1 0.0 0.0 0.0 0.0 1.9 4.7 0.0 0.1 4.0 8.7 84.6 0.8 0.0 

Grapefruit 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.1 0.1 1.9 0.0 0.0 

Grapes 1.8 0.0 0.5 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.2 0.5 5.0 0.1 0.0 

Kiwi 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.1 0.9 0.0 0.0 

Oranges 12.0 0.2 3.0 0.0 0.0 0.0 0.0 0.0 0.6 10.3 0.0 0.0 2.6 3.6 46.4 0.2 0.0 

Peaches 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.4 0.0 0.0 

Pears 3.5 0.0 0.9 0.0 0.0 0.0 0.0 0.0 0.2 0.5 0.0 0.0 0.4 0.7 7.2 0.1 0.0 

Pineapple 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 

Plantains 0.4 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.1 1.5 0.0 0.0 

Plums 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.5 0.0 0.0 

Strawberries 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.4 0.0 0.0 

Tangelo 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.6 0.0 0.0 

Tangerine 1.5 0.0 0.4 0.0 0.0 0.0 0.0 0.0 0.0 1.0 0.0 0.0 0.3 0.6 4.6 0.1 0.0 

Frozen fruit

Apples 3.9 0.0 1.0 0.0 0.0 0.0 0.0 0.0 0.2 0.5 0.0 0.0 0.4 0.8 8.0 0.1 0.0 

Apricots 2.2 0.0 0.6 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.2 0.4 5.0 0.1 0.0 

Blackberries 1.2 0.0 0.3 0.0 0.0 0.0 0.0 0.0 0.1 0.6 0.0 0.0 0.4 0.6 2.7 0.0 0.0 

Blueberries 8.0 0.1 1.9 0.1 0.0 0.0 0.0 0.0 0.4 1.3 0.0 0.0 0.8 1.7 8.4 0.2 0.0 

Cherries 2.8 0.1 0.7 0.0 0.0 0.0 0.0 0.0 0.1 0.8 0.0 0.0 0.6 1.0 7.7 0.1 0.0 

Peaches 53.1 0.4 13.6 0.1 0.0 0.0 0.0 0.0 1.0 1.7 0.0 0.2 2.8 6.2 73.5 3.4 0.0 

Strawberries 21.4 0.1 5.7 0.0 0.0 0.0 0.0 0.0 0.6 3.6 0.0 0.2 2.1 3.6 32.5 0.8 0.0 

Dried fruit

Dried apples 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 
H-15 

USDA Food

Calories

(kcal)

Protein

(g)

Carbo‐

hydrate

(g)

Total Fat

(g)

Saturate

d fat

(g)

Linoleic

acid

(g)

Alpha‐

linolenic

acid

(g)

Choles‐

terol

(mg)

Total

dietary

fiber

(g)

Calcium

(mg)

Copper

(mg)

Iron

(mg)

Mag‐

nesium

(mg)

Phos‐

phorus

(mg)

Potas‐

sium

(mg)

Sodium

(mg)

Zinc

(mg)

Vita

(ug R

Dried cherries 3.6 0.0 0.9 0.0 0.0 0.0 0.0 0.0 0.0 0.9 0.0 0.0 0.1 0.1 6.8 0.0 0.0 Dried cranberries 5.1 0.0 1.4 0.0 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.1 0.1 0.7 0.0 0.0 

Raisins 24.1 0.2 6.4 0.0 0.0 0.0 0.0 0.0 0.3 4.0 0.0 0.2 2.6 8.1 60.4 0.9 0.0 

Canned juice

Orange juice 19.2 0.3 4.5 0.0 0.0 0.0 0.0 0.0 0.1 4.3 0.0 0.1 4.3 6.6 69.6 0.4 0.0 

Frozen juice

Orange juice 3.0 0.0 0.7 0.0 0.0 0.0 0.0 0.0 0.0 0.6 0.0 0.0 0.6 1.1 12.7 0.0 0.0 

Meat, poultry, fish

Canned beef 2.1 0.2 0.0 0.2 0.1 0.0 0.0 0.7 0.0 0.1 0.0 0.0 0.1 1.2 2.0 2.4 0.0 

Canned chicken 1.3 0.2 0.0 0.1 0.0 0.0 0.0 0.4 0.0 0.1 0.0 0.0 0.1 1.1 1.1 3.7 0.0 

Canned pork 1.7 0.2 0.0 0.1 0.0 0.0 0.0 0.7 0.0 0.0 0.0 0.0 0.2 1.5 2.1 2.4 0.0 

Canned tuna 7.0 1.5 0.0 0.0 0.0 0.0 0.0 1.8 0.0 0.7 0.0 0.1 1.6 9.9 14.4 20.7 0.0 

Chilled beef ‐ roast 26.2 2.4 0.0 1.8 0.7 0.0 0.0 7.8 0.0 0.8 0.0 0.2 2.1 18.6 28.6 5.6 0.5 

Chilled chicken ‐ pieces 9.5 1.3 0.0 0.4 0.1 0.1 0.0 4.7 0.0 0.6 0.0 0.1 1.2 9.1 12.0 4.4 0.1 

Chilled chicken ‐ whole 428.2 65.4 0.0 16.7 4.6 3.1 0.2 200.5 0.0 34.2 0.2 2.7 56.9 439.6 549.0 195.9 4.7 3

Chilled turkey ‐ whole 63.6 11.0 0.0 1.9 0.5 0.4 0.0 28.6 0.0 9.4 0.0 0.7 9.8 79.8 111.8 26.3 1.2 

Frozen beef ‐ ground 502.8 47.8 0.2 33.0 12.5 0.8 0.1 167.8 0.1 46.2 0.2 4.6 37.9 360.2 566.7 193.4 11.6 

Frozen beef ‐ patties 48.7 5.0 0.4 2.9 1.1 0.1 0.0 15.8 0.1 7.2 0.0 0.5 5.1 40.3 64.5 43.1 1.2 

Frozen beef ‐ roast 3.3 0.3 0.0 0.2 0.1 0.0 0.0 1.0 0.0 0.1 0.0 0.0 0.3 2.4 3.7 0.7 0.1 

Frozen catfish 6.6 0.5 0.2 0.4 0.1 0.1 0.0 1.8 0.0 0.9 0.0 0.0 0.7 6.0 8.6 11.5 0.0 

Frozen chicken ‐ diced 28.3 4.3 0.0 1.1 0.3 0.2 0.0 13.3 0.0 2.3 0.0 0.2 3.8 29.1 36.3 6.9 0.3 

Frozen chicken ‐ fajita 33.7 4.8 0.0 1.5 0.4 0.3 0.0 16.6 0.0 2.1 0.0 0.2 4.3 32.3 42.8 122.9 0.5 

Frozen chicken ‐ patties 3.1 0.4 0.0 0.2 0.0 0.0 0.0 1.1 0.0 0.2 0.0 0.0 0.3 2.3 2.9 8.7 0.0 

Frozen chicken ‐ pieces 90.5 8.8 2.3 4.9 1.3 1.0 0.1 30.9 0.1 6.5 0.0 0.5 7.8 59.4 74.8 58.2 0.6 1

Frozen ham 13.0 2.0 0.1 0.5 0.2 0.0 0.0 4.9 0.0 0.7 0.0 0.1 1.9 23.0 29.2 93.7 0.2 

Frozen ham ‐ diced 2.2 0.3 0.0 0.1 0.0 0.0 0.0 0.8 0.0 0.1 0.0 0.0 0.3 3.9 5.0 18.3 0.0 

Frozen ham ‐ sliced 11.2 1.7 0.1 0.4 0.1 0.0 0.0 4.3 0.0 0.6 0.0 0.1 1.6 20.0 25.3 97.6 0.2 

Frozen pork ‐ roast 75.5 6.3 0.0 5.4 2.0 0.5 0.0 23.9 0.0 5.7 0.0 0.3 5.0 58.6 87.7 17.7 0.9 

Frozen pork ‐ Sloppy Joe 2.1 0.2 0.1 0.1 0.0 0.0 0.0 0.5 0.0 0.4 0.0 0.0 0.3 1.5 5.2 7.9 0.0 

Frozen turkey ‐ deli 25.4 4.2 1.0 0.4 0.1 0.1 0.0 10.5 0.1 2.0 0.0 0.4 5.1 39.5 73.7 175.7 0.3 

Frozen turkey ‐ ground 0.7 0.1 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.1 0.0 0.0 0.1 0.6 0.8 0.2 0.0 

Frozen turkey ‐ ham 17.2 2.4 0.3 0.7 0.2 0.1 0.0 9.8 0.0 1.1 0.0 0.3 3.0 40.1 39.2 59.8 0.4 

Frozen turkey ‐ pieces 0.4 0.1 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.1 0.0 0.0 0.1 0.4 0.6 0.2 0.0 

Frozen turkey ‐ roast 29.4 4.0 0.6 1.1 0.4 0.2 0.0 10.1 0.0 0.9 0.0 0.3 4.2 46.3 56.6 130.9 0.5 

Frozen turkey ‐ taco 8.5 1.0 0.2 0.4 0.1 0.1 0.0 4.1 0.0 4.0 0.0 0.1 1.5 10.3 17.0 34.9 0.1 

Frozen turkey ‐ whole 5.1 0.9 0.0 0.2 0.0 0.0 0.0 2.3 0.0 0.8 0.0 0.1 0.8 6.5 9.0 2.1 0.1 

Nuts

Fruit‐nut mix 19.3 0.6 1.5 1.4 0.2 0.6 0.0 0.0 0.3 3.3 0.0 0.1 5.4 18.2 27.0 0.0 0.1 

Peanut butter 167.3 7.1 5.6 14.3 3.0 4.0 0.0 0.0 1.7 12.2 0.1 0.5 43.8 101.8 184.6 77.8 0.8 

Sunflower butter 6.5 0.2 0.2 0.6 0.0 0.1 0.0 0.0 0.1 0.7 0.0 0.0 3.3 7.0 6.0 5.4 0.1 

Cheese

Cheddar 289.1 17.9 0.9 23.8 15.1 0.4 0.3 75.3 0.0 517.2 0.0 0.5 20.1 367.2 70.3 446.8 2.2 19

Mozzarella 328.8 28.3 4.2 21.8 11.8 0.4 0.2 58.8 0.0 795.8 0.0 0.3 28.3 570.5 103.4 709.8 3.4 17

Part skim Mozzarella 134.2 11.5 1.7 8.9 4.8 0.2 0.1 24.0 0.0 324.8 0.0 0.1 11.6 232.8 42.2 256.7 1.4 7

Processed American 161.1 8.6 3.6 12.6 7.6 0.3 0.1 39.3 0.0 258.5 0.0 0.2 14.4 246.5 132.4 646.4 1.4 11

Reduced fat cheddar 32.2 3.1 0.2 2.1 1.3 0.1 0.0 6.4 0.0 103.2 0.0 0.0 4.0 66.5 10.6 85.1 0.5 1

Red fat processed American 48.9 3.6 2.2 2.9 1.8 0.1 0.0 10.8 0.0 107.8 0.0 0.0 6.7 168.9 67.2 327.3 0.5 5

Milk

2% UHT 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.0 0.0 0.2 0.3 0.1 0.0 

Dry milk 5.6 0.6 0.8 0.0 0.0 0.0 0.0 0.3 0.0 19.3 0.0 0.0 1.8 15.4 26.7 0.8 0.1 1

Eggs

Fresh eggs 39.7 3.5 0.2 2.8 0.9 0.3 0.0 117.6 0.0 14.8 0.0 0.5 3.3 53.0 37.2 33.2 0.3 3

Frozen eggs 16.2 1.4 0.1 1.1 0.4 0.1 0.0 47.9 0.0 6.0 0.0 0.2 1.3 21.6 15.2 13.5 0.1 1

Butter, oils

Soybean oil 32.4 0.0 0.0 3.7 0.6 1.9 0.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 

Vegetable oil 295.5 0.0 0.0 33.4 4.4 12.6 1.9 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0