United States Department of Agriculture 

Diet Quality of American School Children by 

National School Lunch Program 

Participation Status: 

Data from the National Health and 

Nutrition Examination Survey, 2005–2010 

Nutrition Assistance Program Report May 2015 

Food and Nutrition Service 

Office of Policy Support
Non-Discrimination Policy 

USDA is an equal opportunity provider and employer.

 
 United States Department of Agriculture 

Diet Quality of American School Children by 

National School Lunch Program 

Participation Status: 

Data from the National Health and 

Nutrition Examination Survey, 2005–2010 

Authors: 

Elizabeth Condon, Mathematica Policy Research 

Susan Drilea, Walter R. McDonald & Associates, Inc. 

Carolyn Lichtenstein, Walter R. McDonald & Associates, Inc. 

James Mabli, Mathematica Policy Research 

Emily Madden, Walter R. McDonald & Associates, Inc. 

Katherine Niland, Mathematica Policy Research 

Submitted by: Submitted to: 

Walter R. McDonald & Associates, Inc. Office of Policy Support 

12300 Twinbrook Parkway, Suite 310 Food and Nutrition Service 

Rockville, MD 20852-1698 3101 Park Center Drive 

 Alexandria, VA 22302-1500 

Project Director: Project Officer: 

Carolyn Lichtenstein Jenny Laster Genser 

This study was conducted under contract number AG-2198-D-12-0069 with the Food and Nutrition Service. 

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

Suggested Citation: 

Condon, Elizabeth, Susan Drilea, Carolyn Lichtenstein, James Mabli, Emily Madden, and Katherine Niland. 

(2015). Diet Quality of American School Children by National School Lunch Participation Status: Data from 

the National Health and Nutrition Examination Survey, 2005–2010. Prepared by Walter R. McDonald & 

Associates, Inc. and Mathematica Policy Research for the Food and Nutrition Service. 

    

Food and Nutrition Service, Office of Policy Support May 2015 
Acknowledgments 

The authors wish to thank our project officer and contracting officer at the Food and Nutrition 

Service, Jenny Genser, who worked with us throughout this project. Jenny Genser provided 

oversight of the technical aspects of the project and coordinated the review process at the U.S. 

Department of Agriculture. This report benefited from thoughtful review and critique by Jenny 

Genser, Jay Hirschman, and Edward Harper from FNS and Patricia Britten, Pat Guenther, Mark 

Lino, and Collette Rihane from the Center for Nutrition Policy and Promotion. 

The authors also acknowledge the invaluable contributions of Malcolm Hale, who contributed to the 

extensive technical programming required by this study, and Mary Kay Fox for her thoughtful 

review of the report. We also acknowledge Lia Carvalho and Janice Kirby who assisted in producing 

data table shells, and Janet Aguirre who assisted in producing data tables. 

 
TABLE OF CONTENTS 

EXECUTIVE SUMMARY ...................................................................................................... I

The National School Lunch Program .................................................................................................... i 

Focus of the Research ........................................................................................................................... ii 

Usual Nutrient Intakes ......................................................................................................................... iv 

Usual Intakes of Calories and Prevalence of Overweight and Obesity ................................................ x 

Consumption of Empty Calories .......................................................................................................... xi 

Food Consumption Patterns ................................................................................................................ xii 

Healthy Eating Index-2005 ................................................................................................................ xiv 

Conclusions and Implications ............................................................................................................ xvi 

CHAPTER 1. INTRODUCTION .......................................................................................... 1

The National School Lunch Program ................................................................................................... 1 

National Health and Nutrition Examination Survey ............................................................................. 3 

Other Data Sources ............................................................................................................................... 4 

NHANES Samples for Tabulation ........................................................................................................ 4 

General Analytic Approach .................................................................................................................. 8 

CHAPTER 2. USUAL NUTRIENT INTAKES .................................................................... 11

Usual Intakes of Vitamins and Minerals with Defined Estimated Average Requirements ................ 13 

Usual Intakes of Nutrients Assessed Using Adequate Intake Levels ................................................. 16 

Usual Intakes of Macronutrients ......................................................................................................... 19 

CHAPTER 3. USUAL INTAKES OF CALORIES AND BODY MASS INDEX ................... 23

Usual Intakes of Calories .................................................................................................................... 24 

Body Mass Index ................................................................................................................................ 25 

CHAPTER 4. CONSUMPTION OF EMPTY CALORIES .................................................. 29
Consumption of Empty Calories ......................................................................................................... 30 

CHAPTER 5. FOOD CONSUMPTION PATTERNS ........................................................... 33

Proportions Consuming Foods from Supermarket Aisle Food Groups and Subgroups ..................... 35

Consumption of Grains as Discrete Food Items ................................................................................. 36

Consumption of Vegetables as Discrete Food Items .......................................................................... 38

Consumption of Fruit and 100% Fruit Juice as Discrete Food Items ................................................. 39

Consumption of Milk and Milk Products as Discrete Food Items ...................................................... 41

Consumption of Meat and Meat Alternates as Discrete Food Items .................................................. 44

Consumption of Mixed Dishes ........................................................................................................... 45

Consumption of Beverages Other Than Milk and 100% Fruit Juice .................................................. 46

Consumption of Sweets and Desserts ................................................................................................. 48

Consumption of Salty Snacks ............................................................................................................. 49

Consumption of Added Fats and Oils ................................................................................................. 49

Average Amounts of Foods Consumed from Supermarket Aisle Food Groups and Subgroups........ 51

CHAPTER 6. THE HEALTHY EATING INDEX-2005 ....................................................... 57

The Healthy Eating Index-2005 .......................................................................................................... 57

Total HEI-2005 Scores ....................................................................................................................... 59

HEI-2005 Component Scores ............................................................................................................. 60

CHAPTER 7: CONCLUSIONS .......................................................................................... 63

Diet Adequacy and Excess .................................................................................................................. 63

Diet Quality ......................................................................................................................................... 63

Food Consumption Patterns ................................................................................................................ 64

Overweight and Obesity ..................................................................................................................... 64

Implications......................................................................................................................................... 64
REFERENCES ................................................................................................................... 67

APPENDIX A. DATA AND METHODS.................................................................A-1 

APPENDIX B. DETAILED TABLES FOR USUAL DAILY INTAKES FROM FOODS AND 

BEVERAGES.........................................................................................B-1 

APPENDIX C. DETAILED TABLES FOR ENERGY INTAKES AND BODY MASS INDEX, 

EMPTY CALORIES, FOOD CHOICES, AND HEALTHY EATING INDEX...........C-1 

APPENDIX D. THE HEALTHY EATING INDEX-2010..............................................D-1 

REFERENCES FOR APPENDICES.....................................................................R-1 
LIST OF EXHIBITS 

Exhibit 1. Percentage of School Children with Adequate Usual Intakes ........................................v 

Exhibit 2. Percentage of Income-Eligible NSLP Participants and Nonparticipants with 

Adequate Usual Intakes ................................................................................................ vi 

Exhibit 3. Mean Usual Intakes of Potassium and Fiber for School Children, as a 

Percentage of Adequate Intake (AI) Levels ................................................................ viii 

Exhibit 4. Percentage of School Children with Usual Sodium Intakes above the 

Tolerable Upper Intake Level (UL) ............................................................................ viii 

Exhibit 5. Percentage of School Children Meeting the Dietary Guidelines 

Recommendation for Saturated Fat ............................................................................... ix 

Exhibit 6. Distributions of Weight Status among NSLP Participants and 

Nonparticipants ...............................................................................................................x 

Exhibit 7. Average Percentage of Total Calories Contributed by Empty Calories ...................... xii 

Exhibit 8. Percentage of School Children Consuming Any Discrete Foods from 10 

Major Supermarket Aisle Food Groups ...................................................................... xiii 

Exhibit 9. Healthy Eating Index-2005 Total Scores ......................................................................xv 

Exhibit 1-1. Analytic Sample: Sample Sizes and Weighted Population Counts .............................6 

Exhibit 1-2. Demographic Characteristics of NSLP Participants and Nonparticipants ...................7 

Exhibit 2-1. Percentage of School Children with Adequate Usual Intakes ...................................13 

Exhibit 2-2. Prevalence of Adequate Usual Intakes of Vitamins and Minerals ............................15 

Exhibit 2-3. Mean Usual Intakes of Potassium, as a Percentage of Adequate Intake 

(AI) Levels ....................................................................................................................17 

Exhibit 2-4. Mean Usual Intakes of Fiber, as a Percentage of Adequate Intake (AI) 

Levels ............................................................................................................................18 

Exhibit 2-5. Percentage of School Children with Usual Sodium Intakes above the 

Tolerable Upper Intake Level (UL) ..............................................................................18 

Exhibit 2-6. Usual Intakes of Macronutrients Compared to Standards .........................................20 

Exhibit 2-7. Percentage of School Children Meeting the Dietary Guidelines 

Recommendation for Saturated Fat ...............................................................................21 
Exhibit 3-1. Estimated Daily Calorie Needs by Age, Gender, and Physical Activity 

Level ..............................................................................................................................24 

Exhibit 3-2. Usual Intakes of Calories among NSLP Participants and Nonparticipants, 

by Age Group ................................................................................................................25

Exhibit 3-3. Weight Categories Based on Body Mass Index (BMI)-for-Age Percentiles .............26 

Exhibit 3-4. Distributions of Weight Status among NSLP Participants and 

Nonparticipants .............................................................................................................26

Exhibit 3-5. Distributions of Weight Status among NSLP Participants and 

Nonparticipants, by Age Group ....................................................................................27 

Exhibit 4-1. Estimated Calorie Needs and Maximum Limits on Empty Calories, by 

Age/Gender Group ........................................................................................................29 

Exhibit 4-2. Average Percentage of Total Calories Contributed by Empty Calories, 

among School Children 5–18 Years Old1

 .....................................................................30 

Exhibit 4-3. Average Percentage of Total Calories Contributed by Empty Calories by 

Age Group .....................................................................................................................31 

Exhibit 5-1. Supermarket Aisle Food Groups and Subgroups Used to Classify Types 

and Amounts of Foods Consumed by NSLP Participants and 

Nonparticipants .............................................................................................................34

Exhibit 5-2. Percentage of School Children Consuming Grains as Discrete Food Items ..............36 

Exhibit 5-3. Percentage of School Children Consuming Discrete Whole Grain Foods, 

Among Those Consuming Any Discrete Grain Items ..................................................37 

Exhibit 5-4. Percentage of School Children Consuming Vegetables as Discrete Food 

Items ..............................................................................................................................38 

Exhibit 5-5. Percentage of School Children Consuming Fruit and 100% Fruit Juice as 

Discrete Food Items ......................................................................................................40 

Exhibit 5-6. Differences between NSLP Participants and Nonparticipants in Specific 

Fruit and 100% Fruit Juice Choices, Among School Children Consuming 

Fruit and 100% Fruit Juice as Discrete Items ...............................................................41 

Exhibit 5-7. Percentage of School Children Consuming Milk and Milk Products as 

Discrete Food Items ......................................................................................................42 

Exhibit 5-8. Percentage of School Children Consuming Flavored and Unflavored Milk 

at Lunch, Among Those Consuming Milk and Milk Products as Discrete 

Food Items .....................................................................................................................43 
Exhibit 5-9. Differences between NSLP Participants and Nonparticipants in Specific 

Milk and Milk Products Choices, Among School Children Consuming 

Discrete Milk and Milk Products ..................................................................................43 

Exhibit 5-10. Percentage of School Children Consuming Meat and Meat Alternates as 

Discrete Food Items ......................................................................................................44 

Exhibit 5-11. Percentage of School Children Consuming Mixed Dishes ......................................45 

Exhibit 5-12. Differences between NSLP Participants and Nonparticipants in Specific 

Types of Mixed Dishes Consumed, Among Those Consuming Mixed 

Dishes ............................................................................................................................46 

Exhibit 5-13. Percentage of School Children Consuming Beverages Other Than Milk 

and 100% Fruit Juice .....................................................................................................47 

Exhibit 5-14. Percentage of School Children Consuming Sweets and Desserts ...........................48 

Exhibit 5-15. Percentage of School Children Consuming Salty Snacks .......................................50 

Exhibit 5-16. Percentage of School Children Consuming Fats and Oils Added to Foods ............51 

Exhibit 6-1. Healthy Eating Index-2005 Components and Standards for Scoring ........................58 

Exhibit 6-2. Healthy Eating Index-2005 Total Scores ...................................................................59 

Exhibit 6-3. Healthy Eating Index-2005 Component Scores for School Children 

Income-Eligible to Receive Free or Reduced-Price Meals ...........................................61 

Exhibit 6-4. Healthy Eating Index-2005 Component Scores for Higher-Income School 

Children .........................................................................................................................62 

   
LIST OF APPENDIX TABLES AND FIGURES 

Figure A-1. Dietary Reference Intakes and Dietary Guidelines Recommendations, by Age and 

Gender Groups......................................................................................A-6 

Figure A-2. Supermarket Aisle Food Groups and Subgroups.........................................A-9 

Figure A-3. Census 2010 Population for Age Groups................................................A-14 

Table B-1. Vitamin A (mcg RAE): Usual Daily Intakes from Foods and Beverages.............B-1 

Table B-2. Vitamin B6 (mg): Usual Daily Intakes from Foods and Beverages.....................B-5 

Table B-3. Vitamin B12 (mcg): Usual Daily Intakes from Foods and Beverages.................B-9 

Table B-4. Vitamin C (mg): Usual Daily Intakes from Foods and Beverages.....................B-13 

Table B-5. Vitamin D (mcg): Usual Daily Intakes from Foods and Beverages..................B-17 

Table B-6. Vitamin E (mg AT): Usual Daily Intakes from Foods and Beverages .................... B-21 

Table B-7. Folate (mcg DFE): Usual Daily Intakes from Foods and Beverages ...................... B-25 

Table B-8. Niacin (mg): Usual Daily Intakes from Foods and Beverages ................................ B-29 

Table B-9. Riboflavin (mg): Usual Daily Intakes from Foods and Beverages .......................... B-33 

Table B-10. Thiamin (mg): Usual Daily Intakes from Foods and Beverages ........................... B-37 

Table B-11. Calcium (mg): Usual Daily Intakes from Foods and Beverages ........................... B-41 

Table B-12. Iron (mg): Usual Daily Intakes from Foods and Beverages .................................. B-45 

Table B-13. Magnesium (mg): Usual Daily Intakes from Foods and Beverages ...................... B-49 

Table B-14. Phosphorus (mg): Usual Daily Intakes from Foods and Beverages ...................... B-53 

Table B-15. Zinc (mg): Usual Daily Intakes from Foods and Beverages ................................. B-57 

Table B-16. Copper (mg): Usual Daily Intakes from Foods and Beverages ............................. B-61 

Table B-17. Selenium (mcg): Usual Daily Intakes from Foods and Beverages ........................ B-65 

Table B-18. Potassium (mg): Usual Daily Intakes from Foods and Beverages ........................ B-69 

Table B-19. Dietary Fiber (g): Usual Daily Intakes from Foods and Beverages ...................... B-73 

Table B-20. Dietary Fiber (g/1,000 kcal): Usual Daily Intakes from Foods and Beverages ..... B-77 
Table B-21. Sodium (mg): Usual Daily Intakes from Foods and Beverages ............................. B-81 

Table B-22. Choline (mg): Usual Daily Intakes from Foods and Beverages ............................ B-87 

Table B-23. Total Fat (g): Usual Daily Intakes from Foods and Beverages ............................. B-91 

Table B-24. Total Fat (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages . B-94 

Table B-25. Protein (g): Usual Daily Intakes from Foods and Beverages .............................. B-100 

Table B-26. Protein (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages .. B-103 

Table B-27. Protein (g/kg body weight): Usual Daily Intakes from Foods and Beverages .... B-109 

Table B-28. Carbohydrate (g): Usual Daily Intakes from Foods and Beverages .................... B-113 

Table B-29. Carbohydrate (% of Calorie Intake): Usual Daily Intakes from Foods and 

Beverages ...................................................................................................................... B-117 

Table B-30. Saturated Fat (g): Usual Daily Intakes from Foods and Beverages ..................... B-123 

Table B-31. Saturated Fat (% of Calorie Intake): Usual Daily Intakes from Foods and 

Beverages ...................................................................................................................... B-126 

Table B-32. Linoleic Acid (g): Usual Daily Intakes from Foods and Beverages .................... B-130 

Table B-33. Linoleic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and 

Beverages ...................................................................................................................... B-134 

Table B-34. Linolenic Acid (g): Usual Daily Intakes from Foods and Beverages .................. B-140 

Table B-35. Linolenic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and 

Beverages ...................................................................................................................... B-144 

Table B-36. Cholesterol (mg): Usual Daily Intakes from Foods and Beverages .................... B-150 

Table C-1. Mean Daily Calorie Intakes..................................................................C-1 

Table C-2. Body Mass Index ..............................................................................C-4 

Table C-3. Consumption of Empty Calories ............................................................C-8 

Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods...........C-9 

Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods...C-37 

Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among 

All School Children, by Food Group and Subgroup..........................................C-65 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among 

School Children Consuming Specific Food Groups and Subgroups.........................C-90 

Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School 

Children, by Food Group and Subgroup......................................................C-115 

Table C-9. Average Amounts Consumed over 24 Hours in Grams among School 

Children Consuming Specific Food Groups and Groups...................................C-140 

Table C-10. Healthy Eating Index-2005 (HEI-2005) Scores .......................................C-165 

Figure D-1. Healthy Eating Index-2010 Components and Standards for Scoring...................D-2 

Table D-1. Healthy Eating Index-2010 (HEI-2010) Scores.............................................D-6 

   
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Diet Quality of American School Children by School Lunch Participation Status i

Executive Summary 

Over time, nutrition assistance programs have expanded their focus from ensuring that program 

participants have enough to eat to improving the quality of the foods participants can access with 

program benefits. This shift reflects a growing consensus about the important role diet plays in 

the development of chronic diseases, including obesity. This shift also recognizes that benefits 

provided by nutrition assistance programs should reflect Federal nutrition policy, which is based 

on the Dietary Guidelines for Americans. The National School Lunch Program (NSLP) is a 

Federally-assisted meal program that provides children with a nutritious lunch every school day 

through public and non-profit private schools and residential child care institutions. 

The Food and Nutrition Service (FNS) of the U.S. Department of Agriculture (USDA), which 

administers the NSLP, recognizes that strategies for improving the nutrition of NSLP 

participants should be based on valid and reliable information about the current dietary practices 

of NSLP participants. FNS commissioned this study to provide such information. The study 

analyzed National Health and Nutrition Examination Survey (NHANES) data from 2005–2010 

to provide a comprehensive picture of the diets of school children (5–18 years old), and to update 

a previous study based on 1999–2004 NHANES data (Cole & Fox, 2008). The study provides 

information on the quality of school children’s diets from multiple perspectives, including usual 

nutrient intakes and food consumption patterns. 

This report provides tabulations of dietary measures and describes differences in diet quality 

between children who participated in the NSLP and children who did not participate in the NSLP. 

These comparisons are made within two income groups—children from families that were 

income-eligible to receive school lunches for free or at a reduced price, and children from higherincome families who were not eligible for free or reduced-price lunches but could participate in 

the NSLP by paying the full price. Income-eligible children were defined as children from 

families with annual income at or below 185 percent of the Department of Health and Human 

Services (DHHS) poverty guideline. Higher-income children were defined as children from 

families with annual income greater than 185 percent of the DHHS poverty guideline. 

The National School Lunch Program 

The NSLP is the second largest of 15 nutrition assistance programs administered by FNS. The 

goal of the NSLP is to ensure that children do not go hungry and have access to nutritious meals 

that support normal growth and development. Almost all public schools and 94 percent of all 

schools (public and private combined) participate in the NSLP (USDA, 2012). On an average 

day in Federal fiscal year (FY) 2013, the program provided lunches to 30.7 million children.1

Schools receive reimbursement for all lunches served, with higher reimbursements paid for 

meals served for free or at a reduced price. 

Although any child at a participating school is able to obtain a meal through the NSLP, only 

lower-income children are eligible to receive benefits in the form of free or reduced-price lunches. 

                                                            

1 National School Lunch Program: Participation and Lunches Served, Data as of June 6, 2014. 

http://www.fns.usda.gov/sites/default/files/pd/slsummar.pdf .
Diet Quality of American School Children by School Lunch Participation Status ii

Children from families whose annual income is at or below 130 percent of the DHHS poverty 

guideline are eligible to receive a free lunch. To receive a reduced-price lunch, income must be 

between 130 percent and 185 percent of the poverty level. Children are automatically eligible if 

their family receives Supplemental Nutrition Assistance Program (SNAP) benefits, Food 

Distribution Program on Indian Reservations (FDPIR), or Temporary Assistance for Needy 

Families (TANF). Additionally, automatic eligibility is extended to homeless, runaway, migrant, 

or foster children and children enrolled in a Head Start program. Children from higher-income 

families can purchase a lunch for full price (although the price is subsidized). 

NSLP Nutrition Standards 

To be eligible for Federal reimbursement, meals served through the NSLP must meet defined 

nutrition standards. The nutrition standards in place when the NHANES 2005-2010 data were 

collected were implemented in 1995 as part of the School Meals Initiative (SMI). The SMI 

standards were based on the 1995 Dietary Guidelines and required that meals provide no more 

than 30 percent of calories from fat and less than 10 percent of calories from saturated fat. The 

standards also required that lunches provide 33 percent of the 1989 Recommended Dietary 

Allowances (RDAs) for energy (calories) and key nutrients (protein, vitamins A and C, calcium, 

and iron). The standards also encouraged schools to reduce levels of sodium and cholesterol in 

meals, while increasing fiber. 

In January 2012, the USDA established new nutrition standards for school meals that are 

designed to better align meals with the dietary practices recommended in the Dietary Guidelines 

for Americans (USDA & DHHS, 2010). The new nutrition standards were phased in over time, 

starting in school year 2012-2013. The new standards require NSLP lunches to include more 

fruits, vegetables, and whole grains; include only nonfat and lowfat varieties of milk; reduce 

sodium over time; and control levels of calories and saturated fat. 

Focus of the Research 

Strategies for improving the diets of NSLP participants—whether developed by policymakers, 

program administrators, nutrition educators, or researchers—should be based on valid and 

reliable information about current dietary practices. This report uses data from What We Eat in 

America (WWEIA),2 as collected in NHANES to provide a comprehensive picture of the diets of 

school children and identify differences between NSLP participants and nonparticipants. 

Findings can be used to target efforts to improve the quality of participants’ diets and as a 

benchmark for monitoring participants’ diets over time. 

The analysis sample includes children 5–18 years old who: (1) attended school during the 

school year in a school that served reimbursable school lunches, (2) had a complete Day-1 

                                                            

2 What We Eat in America (WWEIA), NHANES is a national food survey conducted as a partnership between the 

DHHS and the USDA. WWEIA, NHANES represents the integration of two nationwide surveys—USDA's 

Continuing Survey of Food Intakes by Individuals (CSFII) and DHHS' NHANES. Under the integrated framework, 

DHHS is responsible for the sample design and data collection. USDA is responsible for the survey's dietary data 

collection methodology, development and maintenance of the food and nutrient databases used to code and process 

the data, and data review and processing. The two surveys were integrated in 2002.
Diet Quality of American School Children by School Lunch Participation Status iii

Dietary Recall on a weekday (Monday through Friday), and (3) did not each lunch at home on 

their intake day.3

 NSLP participants were identified as children who were likely to have 

received a reimbursable meal on their intake day. However, children could not be identified 

with certainty as NSLP participants or nonparticipants. The NHANES survey does not ask if the 

respondent got a complete school lunch on the intake day. As a result, we imputed NSLP 

participation. The following criteria were used to identify NSLP participants; a child had to 

meet only one criterion: 

 Consumed 3 or more reimbursable meal components from the school cafeteria at lunch 

on the intake day, or 

 Consumed 2 reimbursable meal components from the school cafeteria at lunch on the 

intake day, and reported that they “usually eat a complete school lunch” 5 days per week, 

or 

 Consumed 2 reimbursable meal components from the school cafeteria at lunch on the 

intake day and consumed no food from outside the school cafeteria at lunch. 

Nonparticipants were identified as children who did not meet any of the above criteria for being 

an NSLP participant. In this report, data are provided for all school children 5–18 years old and 

for three age groups—children 5–8 years old, 9–13 years old, and 14–18 years old. 

The following measures were used to examine diet quality of school children and identify 

differences between NSLP participants and nonparticipants: 

 Usual nutrient intakes—to assess the proportions of school children with adequate or 

excessive intakes 

 Body mass index—to assess the prevalence of overweight and obesity 

 Proportions of school children consuming foods from “supermarket aisle” food groups 

(Cole & Fox, 2008), and the average amounts of those food groups consumed—to 

assess food consumption patterns 

 Healthy Eating Index-2005 scores—to assess overall diet quality4 

Comparisons between NSLP participants and nonparticipants were made within two income 

groups: (1) children from families who were income-eligible to receive free or reduced-price 

meals (hereafter referred to as income-eligible children) and (2) children from higher-income 

families who were not eligible to receive free or reduced-price meals (but could participate in the 

NSLP by paying the full price for their meal) (hereafter referred to as higher-income children). 

This research was not designed to assess the impact of the NSLP or in any way attribute 

differences observed between NSLP participants and nonparticipants to an effect of the program. 

Estimation of program impacts requires a randomized experiment or quasi-experimental design to 

                                                            

3

 Children who consumed all lunch foods at home were excluded from the analysis since it was likely that the dietary 

recall reflected a non-school day (for example, school holiday or summer vacation). Girls 12–18 years old who were 

pregnant or breastfeeding in the NHANES 2005–2006 data were also excluded from the analysis sample; pregnant 

and breastfeeding women in NHANES 2007–2010 could not be identified in the data. 

4

 We also used the Healthy Eating Index-2010 to assess overall diet quality. Findings are provided in Appendix D.  
Diet Quality of American School Children by School Lunch Participation Status iv

control for selection bias—the fact that those who choose to participate in the NSLP and those 

who are eligible but do not participate may be different in ways that are also related to diet quality 

(Fox, Hamilton, & Lin, 2004; Wilde, 2007). In this report, we present only results of descriptive 

data analyses and comparisons between NSLP participants and nonparticipants, and in some cases

by gender.

Usual Nutrient Intakes 

To assess the prevalence of adequate and excessive nutrient intakes, we estimated usual intakes 

of vitamins, minerals, macronutrients, and other dietary components. We then compared the 

usual intake distributions to the Dietary Reference Intakes (DRIs) and selected 2010 Dietary 

Guidelines recommendations. 

Usual Intakes of Vitamins and Minerals with Defined Estimated Average Requirements 

The prevalence of adequate usual intakes of vitamins and minerals is assessed by comparing the 

intakes of a population group to Estimated Average Requirements (EARs). The proportion of a 

group with usual intakes greater than or equal to the EAR is an estimate of the prevalence of 

adequate intakes for the population group. We focused on the prevalence of adequate usual 

intakes for the following vitamins and minerals that have defined EARs: vitamin A, vitamin C, 

vitamin D, vitamin B6, vitamin B12, vitamin E, folate, niacin, riboflavin, thiamin, calcium, iron, 

magnesium, phosphorus, and zinc. 

Key findings include the following: 

 Almost all school children (93% to 100%) had adequate usual intakes of riboflavin, 

niacin, thiamin, iron, vitamin B12, vitamin B6, folate, and zinc (Exhibit 1). The 

prevalence of adequate usual intakes was lower for phosphorus, vitamin C, and vitamin 

A (72% to 83%), and even lower for magnesium (59%) and calcium (49%). Th 

prevalence of adequate usual intakes was lowest for vitamin E (12%) and vitamin D 

(8%).5,6

 There were a number of differences between income-eligible NSLP participants and 

nonparticipants in the prevalence of adequate usual intakes. NSLP participants were 

more likely than nonparticipants to have adequate usual intakes of zinc (99% versus 

90%), vitamin A (70% versus 53%), and calcium (56% versus 33%) (Exhibit 2). At the 

same time, income-eligible NSLP participants were less likely than their nonparticipant 

                                                            

5 The low prevalence of adequate usual intakes of vitamins A, C, and E in the population is unlikely to have 

meaningful public health significance. The 2010 Dietary Guidelines Advisory Committee examined nutrients with 

usual intakes below recommendations—referred to as “shortfall nutrients”—to identify those of public health concern 

(Dietary Guidelines Advisory Committee 2010). Examination of biochemical indices did not indicate a related public 

health problem for vitamins A, C, or E. In addition, it has been suggested that the EARs for vitamin E may need to be 

reassessed (Devaney et al. 2007). For these reasons, findings related to the prevalence of adequate usual intakes for 

these nutrients should be interpreted with caution. 

6 Although the 2010 Dietary Guidelines Advisory Committee did consider vitamin D to be of public health concern, it 

also stated that 80 percent of Americans have adequate vitamin D blood levels (USDA & DHHS 2010). Vitamin D is 

unique in that sunlight on the skin enables the body to make vitamin D.
Diet Quality of American School Children by School Lunch Participation Status v

counterparts to have adequate usual intakes of iron (94% versus 98%), thiamin (93% 

versus 98%), folate (89% versus 96%), and vitamin C (80% versus 93%). 

 Among higher-income children, the prevalence of adequate usual intakes was 

comparable for NSLP participants and nonparticipants. 

 For all nutrients except for vitamin D, the prevalence of adequate usual intakes decreased 

with age and was notably lower for children 14–18 years old than for younger children, 

5–8 years old. Among income-eligible children 14–18 years old, NSLP participants were 

less likely than nonparticipants to have adequate usual intakes of iron (83% versus 96%), 

thiamin (80% versus 95%), folate (71% versus 91%), and vitamin C (51% versus 92%). 

Most of the differences observed between income-eligible NSLP participants and 

nonparticipants were largely attributable to differences among girls. 

Exhibit 1. Percentage of School Children with Adequate Usual Intakes 

Source: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the 

contribution of vitamin and mineral supplements. Usual intake was estimated using the NCI method. 

Notes: Estimates are based on two dietary recalls per person. ‘All school children’ includes children with missing 

NSLP participation or income. Results for children 5–18 years old are age-adjusted to account for different 

age distributions of NSLP participants and nonparticipants. 

8%

12%

49%

59%

72%

82%

83%

93%

94%

96%

97%

97%

98%

98%

99%

0% 20% 40% 60% 80% 100%

Vitamin D

Vitamin E

Calcium

Magnesium

Vitamin A

Vitamin C

Phosphorus

Zinc

Folate

Vitamin B6

Vitamin B12

Iron

Thiamin

Niacin

Riboflavin

Percentage of school children
Diet Quality of American School Children by School Lunch Participation Status vi

Exhibit 2. Percentage of Income-Eligible NSLP Participants and Nonparticipants with Adequate 

Usual Intakes 

Source: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the 

contribution of vitamin and mineral supplements. Usual intake was estimated using the NCI method. 

Notes: Estimates are based on two dietary recalls per person. ‘All school children’ includes children with missing 

NSLP participation or income. Results for children 5–18 years old are age-adjusted to account for different 

age distributions of NSLP participants and nonparticipants. Significant differences in proportions are noted 

by * (at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants within 

income groups. NSLP participants are identified as children likely to have received a reimbursable school 

lunch on the intake day (see Appendix A). 

Usual Intakes of Nutrients Assessed Using Adequate Intake Levels and Tolerable Upper 

Intake Levels 

EARs are not defined for potassium, fiber, or sodium, so it is not possible to assess the 

adequacy of usual intakes for these nutrients. Instead, assessment for these nutrients focuses on 

the comparison of mean usual intakes to the Adequate Intake (AI), which are recommended 

intake levels that are assumed to be adequate for healthy individuals in a life stage and gender 

group. Based on observed or experimentally determined estimates, populations with mean usual 

intakes that meet or exceed AI levels can be assumed to have high levels of nutrient adequacy. 

3%

7%

33%*

51%

53%*

77%

90%*

93%*

96%*

97%

98%*

98%*

98%

99%

100%

6%

9%

56%

61%

70%

81%

99%

80%

89%

99%

93%

94%

98%

93%

97%

0% 20% 40% 60% 80% 100%

Vitamin D

Vitamin E

Calcium

Magnesium

Vitamin A

Phosphorus

Zinc

Vitamin C

Folate

Vitamin B12

Thiamin

Iron

Riboflavin

Vitamin B6

Niacin

Percentage of school children

Income‐eligible NSLP participants Income‐eligible nonparticipants
Diet Quality of American School Children by School Lunch Participation Status vii

However, when mean usual intakes fall below the AI, no firm conclusions can be drawn about 

the prevalence of adequate usual intakes. For sodium, the major concern is the potential for 

excessive intakes, so usual intakes were also compared to the Tolerable Upper Intake Level 

(UL)—the maximum intake level considered to be safe for long-term consumption. 

Usual intakes of potassium, fiber, and sodium were problematic for all school children. Specific 

findings for these nutrients are summarized below. 

 

 For all school children, mean usual intakes of potassium were 52 percent of the AI. 

Among income-eligible children, NSLP participants had a higher mean usual intake of 

potassium than nonparticipants (55% of AI versus 47% of AI) (Exhibit 3). A similar 

pattern was observed for children 5–8 years old (62% of AI versus 50% of AI). Among 

children 9–13 years old, NSLP participants in both income groups had higher mean 

usual intakes of potassium than nonparticipants (54% of AI versus 44% of AI among 

income-eligible children; 52% of AI versus 46% of AI among higher-income children). 

 Mean usual intakes of fiber were slightly less than 50 percent of AI for school children 

in all four comparison groups (Exhibit 3). Among income-eligible children, NSLP 

participants had a higher mean usual intake of fiber than nonparticipants (48% of AI 

versus 41% of AI). Similar patterns were observed for children 5–8 years and 9–13 

years. Among children 14–18 years, usual intakes of fiber were comparable among 

NSLP participants and nonparticipants. 

 Given the limitations of the AI standard, these differences do not necessarily imply that 

NSLP participants were more likely than nonparticipants to have adequate usual intakes 

of potassium or fiber. 

 The majority of all school children (95%) had usual sodium intakes that exceeded the 

UL (Exhibit 4). The only difference observed between NSLP participants and 

nonparticipants in the proportion of children with usual sodium intakes that exceeded the 

UL was for children 5–8 years old. Among children in this age group, NSLP participants 

in both income groups were more likely than nonparticipants to have mean usual sodium 

intakes that exceeded the UL (100% versus 85% among income-eligible children; 98% 

versus 89% among higher-income children). 

Usual Intakes of Macronutrients 

The DRIs define Acceptable Macronutrient Distribution Ranges (AMDRs) for intakes of 

macronutrients (for example, total fat, protein, and carbohydrate). The AMDRs are expressed as 

percentages of total calorie intakes and reflect a range of usual intakes associated with reduced 

risk of chronic disease, while also providing adequate intakes of other essential nutrients (Institute 

of Medicine [IOM], 2005a). Usual intakes above or below the AMDR may increase risk of 

chronic disease. In assessing usual intakes relative to the AMDRs, we focused on the percentage 

of school children with usual intakes of total fat, protein, and carbohydrate (as a percentage of 

calories) that were above, below, or within the respective AMDR. We also examined the 

percentage of school children with usual intakes of saturated fat that were consistent with the 

2010 Dietary Guidelines recommendation (less than 10% of total calories from saturated fat). 
Diet Quality of American School Children by School Lunch Participation Status viii

Exhibit 3. Mean Usual Intakes of Potassium and Fiber for School Children, as a Percentage of 

Adequate Intake (AI) Levels 

Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant and breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the 

contribution of vitamin and mineral supplements. Usual intake was estimated using the NCI method. 

Notes: Results for children 5–18 years old are age-adjusted to account for different age distributions of NSLP 

participants and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). 

Differences are tested comparing NSLP participants and nonparticipants within income groups. NSLP 

participants are identified as children likely to have received a reimbursable school lunch on the intake day 

(see Appendix A). 

Exhibit 4. Percentage of School Children with Usual Sodium Intakes above the Tolerable Upper 

Intake Level (UL)

Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant and breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the 

contribution of vitamin and mineral supplements. Usual intake was estimated using the NCI method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ 

includes children with missing income. Results for children 5–18 years old are age-adjusted to account for 

different age distributions of NSLP participants and nonparticipants. Significant differences in proportions are 

by * (at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants within 

income groups. NSLP participants are identified as children likely to have received a reimbursable school 

lunch on the intake day (see Appendix A). 

55% 53% 47%* 50% 48% 49%

41%* 48%

0%

20%

40%

60%

80%

100%

Income‐eligible for

free/RP meals

Higher‐income Income‐eligible for

free/RP meals

Higher‐income

Mean percentage of Al

NSLP participants Nonparticipants

Potassium Fiber

95% 98% 97% 97% 91% 96%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible for

free/RP meals

Higher‐income

Percentage of

school children

NLSP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status ix

Key findings include the following: 

 Virtually all school children had usual intakes of protein (99%) and carbohydrate (98%) 

that were consistent with the AMDRs. Almost three-quarters (74%) of school children 

had usual intake of total fat that were consistent with the AMDR, and those with intakes 

that were not consistent with the AMDR were more likely to exceed the recommended 

range than fall below it. Usual intakes of protein and total fat were comparable for NSLP 

participants and nonparticipants.7

 

 Only 16 percent of school children had usual intakes of saturated fat that were consistent 

with the Dietary Guidelines recommendation (Exhibit 5). There were no differences 

between NSLP participants and nonparticipants in the proportions of school children 

with usual intakes of saturated fat that were consistent with recommendations.

 When data are examined for each age group, usual intakes of macronutrients were 

comparable for NSLP participants and nonparticipants in both income groups. 

Exhibit 5. Percentage of School Children Meeting the Dietary Guidelines Recommendation for 

Saturated Fat 

Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant and breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the 

contribution of vitamin and mineral supplements. Usual intake was estimated using the NCI method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ 

includes children with missing income. Results for children 5–18 years old are age-adjusted to account for 

different age distributions of NSLP participants and nonparticipants. Significant differences in proportions are 

noted by * (at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants 

within income groups. NSLP participants are identified as children likely to have received a reimbursable 

school lunch on the intake day (see Appendix A). 

                                                            

7 Usual intakes of carbohydrate (as a percentage of calorie intakes) could not be estimated for income-eligible 

nonparticipant girls 5–8 years old due to small sample sizes. Therefore, differences between income-eligible NSLP 

participants and nonparticipants could not be determined.

16% 14% 11%14% 14%15%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible for

free/RP meals

Higher‐income

Percentage of

school children

NLSP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status x

Usual Intakes of Calories and Prevalence of Overweight and Obesity 

Achieving and maintaining an appropriate body weight is vital to sustaining good health (USDA 

& DHHS, 2010). The key to maintaining a healthy weight is achieving calorie (or energy) balance 

over time—this refers to the relationship between calories consumed and expended. The total 

number of calories a person needs depends on their age, gender, height, weight, and level of 

physical activity. Imbalances between calorie intake and expenditure result in gains or losses of 

body fat, which affects body weight. Excess calorie consumption over time can result in 

overweight and obesity. 

We examined usual intakes of calories among all school children and examined differences 

between NSLP participants and nonparticipants. 

 For each of the age groups examined, usual calorie intakes were comparable for NSLP 

participants and nonparticipants in both income groups. 

 Differences in usual calorie intakes between NSLP participants and nonparticipants 

were observed only among 14–18 year-old girls. In this subgroup, NSLP participants 

had a lower usual calorie intake than nonparticipants (1,548 calories versus 1,894 

calories). 

As recommended by the Institute of Medicine (2005a), we assessed the appropriateness of usual 

calorie intakes using body mass index (BMI). BMI is a widely accepted index for classifying 

the weight status of individuals as underweight, within a healthy range, overweight, or obese. A 

BMI in the healthy range indicates that usual calorie intakes are consistent with requirements, 

and a BMI above the healthy range indicates that usual calorie intakes exceed requirements. 

The percentages of NSLP participants and nonparticipants in each weight category are shown in 

Exhibit 6. 

Exhibit 6. Distributions of Weight Status among NSLP Participants and Nonparticipants 

Source: NHANES 2005–2010 Body Measures data; Sample includes NHANES respondents with complete dietary 

recall data and height and weight data, 5–18 years old. Excludes women 12–18 years old who were pregnant 

or breastfeeding in the NHANES 2005–2006 data; pregnant or breastfeeding women in NHANES 2007–2010 

could not be identified in the data. 

 

2% 3% 4% 2% 1%

62% 60% 56% 63% 67%

16% 13% 13% 14% 18%

19% 23% 23% 21% 14%

0%

20%

40%

60%

80%

100%

All  school children NSLP participants Nonparticipants NSLP participants Nonparticipants

Percentage of school children

Underweight Healthy weight Overweight Obese

Income‐eligible for free/reduced‐price meals Higher‐income
Diet Quality of American School Children by School Lunch Participation Status xi

Notes: Weight categories are defined as: underweight if BMI-for-age is < the 5th percentile on the CDC BMI-for-age 

growth chart; healthy weight if BMI-for-age is >= 5th and < the 85th percentiles; overweight if BMI-for-age is 

>= the 85th and < the 95th percentiles; and obese if BMI-for-age is >= the 95th percentile. Significant 

differences in percentages are noted by * (at least the .05 level). Differences are tested comparing NSLP 

participants and nonparticipants within income groups. NSLP participants are identified as children likely to 

have received a reimbursable school lunch on the intake day (see Appendix A). 

 

 Overall, 62 percent of school children had a BMI in the healthy range, 16 percent were 

overweight, and 19 percent were obese. There were no differences between NSLP 

participants and nonparticipants in the prevalence of overweight or obesity. This was 

also observed for each of the age groups. 

 When the data are examined by gender, several differences emerge. Among higherincome boys, NSLP participants were more likely than nonparticipants to have a 

healthy weight (66% versus 60%). In contrast, among income-eligible girls, NSLP 

participants were less likely than nonparticipants to have a healthy weight (58% versus 

60%). 

Consumption of Empty Calories 

The consumption of empty calories is an important aspect of diet quality. Foods and beverages 

that contain empty calories contribute calories while providing few nutrients. For school 

children, empty calories come from two main sources: solid fats and added sugars. The 2010 

Dietary Guidelines recommend reducing consumption of solid fats and added sugars to allow 

for intake of recommended amounts of nutrient-dense foods (that is, foods that are fat-free or 

low fat with no added sugars) without exceeding overall calorie needs. The Dietary Guidelines

specify maximum daily limits for empty calories for individuals 2 years and older, based on 

estimated calorie needs for three different physical activity levels. For school children, 

maximum daily limits for empty calories range from 121 to 266 calories (or 8 to 12 percent of 

total calories), depending on age and gender, and assuming a sedentary level of physical 

activity. To assess the consumption of empty calories among NSLP participants and 

nonparticipants, we estimated the percentage contribution of empty calories to total calorie 

intakes. 

Results show that the consumption of empty calories for school children in all age groups and all 

income/participation groups greatly exceeded the maximum limits specified in the 2010 Dietary 

Guidelines. Overall, empty calories contributed 36 percent of children’s total calories (Exhibit 7), 

compared to maximum limits of 8 to 12 percent of total calories. Among income-eligible 

children, NSLP participants obtained a smaller share of their total calorie intake from empty 

calories than nonparticipants (34% versus 37%). No differences were observed among higherincome children. 

Key findings for each age group are summarized below: 

 For each of the age groups examined, the proportions of total calories contributed by 

empty calories were comparable for NSLP participants and nonparticipants in both 

income groups. 
Diet Quality of American School Children by School Lunch Participation Status xii

 On average, children 5–8 years old obtained approximately 35 percent of their total 

calorie intake from empty calories, exceeding the maximum limit of 9 to 10 percent 

specified for this age group. 

 Among children 9–13 years old, intakes of empty calories ranged from 34 to 36 

percent of total calories, far exceeding the maximum limits of 8 to 9 percent. 

 Children 14–18 years old obtained the highest percentage of their total calorie intake 

from empty calories (37%), compared to children in other age groups (35% for 

children 5–8 and 9–13 years old). 

Exhibit 7. Average Percentage of Total Calories Contributed by Empty Calories 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete 

dietary recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding 

in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not 

be identified in the data. 

Notes: Estimates are based on a single dietary recall per person. Significant differences in proportions are noted 

by * (at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants within 

income groups. NSLP participants are identified as children likely to have received a reimbursable school 

lunch on the intake day (see Appendix A). 

Food Consumption Patterns 

We examined the food consumption patterns of all school children and examined differences 

between NSLP participants and nonparticipants using two measures: (1) the proportion of 

children consuming foods from specific food groups and subgroups, and (2) the average 

amounts consumed from these food groups and subgroups. The food groups and subgroups used 

in the analysis were defined using the “supermarket aisle” approach (Cole & Fox, 2008). This 

approach categorizes foods into one of ten major food groups (shown in Exhibit 8) and then into 

subgroups within the major groups. All of the supermarket aisle food groups and subgroups 

reflect foods consumed as discrete items. 

36% 35% 34% 37%* 36%37%

0%

20%

40%

60%

80%

100%

All  school children All NSLP participants Income‐eligible for

free/RP meals

Higher‐income

Percentage of school children

NLSP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status xiii

Exhibit 8. Percentage of School Children Consuming Any Discrete Foods from 10 Major 

Supermarket Aisle Food Groups 

At lunch 

Over 24 hours 

Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old years who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates reflect foods consumed as discrete items. Starting in NHANES 2005-2006, the consumption of 

drinking water was collected during the dietary recall. This analysis includes drinking water in the “beverages 

excluding milk and juice” major food group. Combination items, including sandwiches, Mexican entrees, 

green salads, and soups that were reported in the dietary recall as individual components, were counted as 

one food choice. For example, a sandwich reported as beef patty, cheese, and roll was counted as one item 

and included in the “cheeseburger/hamburger” subgroup. Percentages are age-adjusted to account for 

different age distributions of NSLP participants and nonparticipants. 

We examined food choices at lunch, as well as over 24 hours (Exhibit 8).8 In this summary, we 

focus only on the proportion of children consuming food groups and subgroups. It is important 

to note that all lunch foods consumed by NSLP participants were not necessarily provided by 

                                                            

8 The NHANES data may not capture the true nutritional profile of foods offered in the NSLP. Foods offered in 

reimbursable school meals are often specially formulated for school foodservice and may differ in nutrient content 

from the same type of food in the USDA database.   

6%

20%

21%

23%

31%

36%

38%

47%

59%

70%

0% 20% 40% 60% 80% 100%

Added Fats and Oils

Meat and Meat Alternates

Salty Snacks

Grains

Vegetables

Sweets and Desserts

Fruit and 100% Juice

Milk and Milk Products

Beverages (excl. milk and juice)

Mixed Dishes

Percentage of school children

27%

47%

55%

58%

63%

75%

76%

82%

91%

98%

0% 20% 40% 60% 80% 100%

Added Fats and Oils

Salty Snacks

Meat and Meat Alternates

Vegetables

Fruit and 100% Juice

Grains

Milk and Milk Products

Sweets and Desserts

Mixed Dishes

Beverages (excl. milk and juice)

Percentage of school children
Diet Quality of American School Children by School Lunch Participation Status xiv

the program. Children may have consumed foods from non-reimbursable sources such as 

vending machines or a la carte sales or brought some items from home. 

Key findings include the following: 

 At lunch, NSLP participants in both income groups were more likely than 

nonparticipants to consume discrete vegetables (41% versus 22% for income-eligible 

children; 44% versus 22% for higher-income children) and fluid milk (98% versus 

54% for income-eligible children; 99% versus 63% for higher-income children). 

 The differences between NSLP participants and nonparticipants in the proportions 

consuming discrete vegetables and fluid milk persisted over 24 hours, although the 

magnitudes of the differences diminished (for vegetables, 65% versus 50% for incomeeligible children and 66% versus 53% among higher-income children; for milk, 98% 

versus 87% for income-eligible children and 85% versus 88% among higher-income 

children). 

 In both income groups, NSLP participants were more likely than nonparticipants to 

consume flavored milk at lunch, and the magnitude of the differences was quite large 

(68% versus 21% for income-eligible children; 69% versus 22% for higher-income 

children). This pattern persisted over 24 hours (63% versus 8% for income-eligible 

children; 58% versus 13% for higher-income children). 

 At lunch, NSLP participants in both income groups were less likely than 

nonparticipants to consume salty snacks (23% versus 43% for income-eligible 

children; 29% versus 48% for higher-income children) and sweets and desserts (11% 

versus 30% for income-eligible children; 13% versus 30% for higher-income 

children). Over 24 hours, the only difference that persisted between NSLP participants 

and nonparticipants was for salty snacks among higher-income children (42% versus 

50%). 

 Among income-eligible children, NSLP participants were more likely than 

nonparticipants to consume fruit or 100% fruit juice at lunch (44% versus 25%). In 

addition, income-eligible NSLP participants were less likely than their nonparticipant 

counterparts to consume soda (16% versus 37%). Over 24 hours, both of these 

differences persisted (for fruit and 100% fruit juice, 70% versus 52%; for soda, 43% 

versus 56%). 

Healthy Eating Index-2005 

We examined the overall quality of the diets consumed by school children using the Healthy 

Eating Index-2005 (HEI-2005). The HEI is a measure of diet quality that assesses conformance 

to key recommendations of the Dietary Guidelines (USDA & DHHS, 2010). The HEI-2005 is a 

scoring metric that is made up of 12 components, each reflecting a key aspect of diet quality. The 

standards used to assign HEI-2005 component scores are expressed on a density basis (that is, 

amounts per 1,000 calories or a percentage of calories) rather than absolute amounts of foods 

consumed. The use of such standards in assessing diet quality reflects the recommendation that 

individuals should strive to meet food group and nutrient guidelines while maintaining calorie 

balance, rather than meeting these guidelines simply by consuming large quantities of food. 
Diet Quality of American School Children by School Lunch Participation Status xv

Nine of the 12 HEI-2005 components are adequacy components. They assess intakes of specific 

food groups, relative to amounts recommended to ensure adequate nutrient intakes. Adequacy 

components include the following: Total Fruit, including Juice; Whole Fruit; Total Vegetables; 

Dark Green and Orange Vegetables and Legumes; Total Grains; Whole Grains; Milk; Meat and 

Beans; and Oils. The remaining three components of the HEI-2005, referred to as moderation 

components, assess intakes of Saturated Fat, Sodium, and Empty Calories—dietary constituents 

that are commonly consumed in excess. 

Results show that the diets consumed by school children in all income/participation groups fell 

considerably short of the 2005 Dietary Guidelines recommendations (Appendix C, Table C-10). 

 Overall, school children scored 58 out of a possible 100 points on the HEI-2005. 

 Among income-eligible children, NSLP participants had a higher HEI-2005 total score 

than their nonparticipant counterparts (60.5 versus 55.1) (Exhibit 9). 

 There were no differences in total HEI-2005 scores between higher-income NSLP 

participants and nonparticipants. 

Exhibit 9. Healthy Eating Index-2005 Total Scores 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Health Eating Index-2005, U.S. Department of Agriculture, 

Center for Nutrition Policy and Promotion (CNPP) Fact Sheet No. 1, December 2006. Sample includes 

NHANES respondents with complete dietary recall data, 5–18 years old. Excludes women 12–18 years old 

years who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding 

women in NHANES 2007–2010 could not be identified in the data. 

Notes: Estimates are based on a single dietary recall per person. ’All school children’ includes children with missing 

NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results for 

children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and 

nonparticipants. Significant differences in mean scores are noted by * (at least the .05 level). Differences are 

tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

Children in all income/participation groups achieved the maximum score (of 5.0) for Total 

Grains, but scores for all of the other components were below the maximum possible score. 

Besides Total Grains, scores were highest for Meat and Beans (ranging from 8.5 to 8.9 out of 10) 

and Milk (ranging from 6.8 to 9.5 out of 10). 

57.8 59.1 60.555.1* 56.8 57.1

0

20

40

60

80

100

All school children All NSLP participants Income‐eligible for

free/RP meals

Higher‐income

NLSP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status xvi

The HEI-2005 component scores point to key concerns in the diets of all school children and all 

income/participation groups: 

 Scores were lowest for Dark Green and Orange Vegetables and Legumes (ranging from 

0.5 to 0.8 out of 5) and Whole Grains (0.6 to 0.9 out of 5), reaching only 10 to 20 percent 

of their maximum scores. 

 Scores for Total Vegetables, Sodium, and Empty Calories, while relatively higher than 

scores for Whole Grains and Dark Green and Orange Vegetables and Legumes, were at 

or below 50 percent of the maximum scores. 

 These scores indicate that there is a substantial need for improving the quality of the diets 

consumed by all school children. 

Several notable differences between NSLP participants and nonparticipants included: 

 Among income-eligible children, NSLP participants had a higher score than 

nonparticipants for Total Vegetables (2.5 versus 2.2) and Milk (9.1 versus 6.8). The 

difference for Milk was also observed among income-eligible children in each age 

group (5–8, 9–13, and 14–18 years old). 

 Income-eligible NSLP participants also had a higher score than their nonparticipant 

counterparts for Empty Calories, indicating a lower consumption of this component 

(10.3 versus 8.0). This difference was also observed among children 14–18 years old. 

 Among higher-income children, NSLP participants had a lower score than 

nonparticipants for Total Fruit (2.7 versus 3.4) and Whole Fruit (3.2 versus 4.1). These 

differences were also observed among children 14–18 years old. 

 On the other hand, higher-income NSLP participants had a higher score than their 

nonparticipant counterparts for Milk (9.5 versus 7.6). This difference was also observed 

among children 9–13 and 14–18 years old. 

Conclusions and Implications 

This report describes the quality of the diets consumed by school children and examines 

differences in diet quality between NSLP participants and nonparticipants in two income groups. 

Main findings are summarized below. 

Diet Adequacy and Excess 

 Among higher-income children, NSLP participants had usual intakes of nutrients that 

were generally comparable to those of nonparticipants. In contrast, there were a number of 

differences in the prevalence of adequate usual intakes among income-eligible children. 

For several nutrients, the prevalence of adequate usual intakes was higher for incomeeligible NSLP participants than for nonparticipants, and for other nutrients the prevalence 

was lower. 

 For all nutrients except for vitamin D, the prevalence of adequate usual intakes decreased 

with age and was notably lower for children 14–18 years old than for younger children 5–

8 years old. For children 14–18 years old, NSLP participants were less likely than 
Diet Quality of American School Children by School Lunch Participation Status xvii

nonparticipants to have adequate usual intakes for several nutrients, but most of the 

differences were largely attributable to differences among girls. 

 The majority of all school children (95%) had usual sodium intakes that exceeded the UL. 

NSLP participants in both income groups were more likely than nonparticipants to have 

mean usual sodium intakes that exceeded the UL. In addition, less than 1 in 5 school 

children (16 percent) had usual intakes of saturated fat that were consistent with the 

Dietary Guidelines recommendation. 

Diet Quality 

 Total HEI-2005 scores, which provide an overall measure of diet quality, were low for all 

school children (57.8 out of a possible 100 points). These scores indicate that there is a 

substantial need for improving the quality of the diets consumed by all school children. 

Among income-eligible children, NSLP participants had a higher HEI-2005 total score 

than their nonparticipant counterparts. 

 School children’s intakes of vegetables, including dark green and orange vegetables and 

legumes, and whole grains were low relative to recommendations. At the same time, 

children’s intakes of sodium and empty calories were higher than recommended intake 

levels. The consumption of empty calories for school children in all age groups and all 

income/participation groups greatly exceeded the maximum limits specified in the 2010 

Dietary Guidelines (36% versus maximum limits of 8 to 12%). 

Food Consumption Patterns 

 At lunch, children who participated in the NSLP made the following healthier food 

choices than children who did not receive a reimbursable school lunch: 

o NSLP participants were more likely than nonparticipants to consume discrete 

vegetables and fluid milk at lunch. 

o In addition, NSLP participants were less likely than nonparticipants to consume 

sweets and desserts and salty snacks at lunch. 

o Among income-eligible children, NSLP participants were more likely than 

nonparticipants to consume fruit or 100% fruit juice at lunch and less likely to 

consume soda. 

 The NSLP is an important source of discrete vegetables and fluid milk in participating 

children’s diets. In addition, the NSLP is an important source of fruit and 100% fruit juice 

for children who receive free or reduced-price lunches. 

 Over 24 hours, most of these differences in food choices between NSLP participants and 

nonparticipants persisted, but the magnitudes of the differences diminished. 

Overweight and Obesity 

 Overall, 62 percent of school children had a BMI in the healthy range, 16 percent were 

overweight, and 19 percent were obese. The prevalence of overweight and obesity was 

comparable between NSLP participants and nonparticipants in both income groups. 
Diet Quality of American School Children by School Lunch Participation Status xviii

Implications 

This report identifies a number of important issues related to the diets of school children for 

policymakers, school foodservice providers, and nutrition educators. 

 In general, school children had high levels of nutrient adequacy. However, usual intakes 

of calcium and vitamin D, which have been identified as nutrients of public health 

concern, were inadequate among school children. Older children, especially teenage girls, 

were at the greatest risk for inadequate nutrient intakes. These children are a prime target 

for nutrition education efforts that promote the consumption of a balanced diet. 

 For all school children, the issues of greatest concern are related to excessive consumption 

of empty calories, saturated fat, and sodium, and inadequate intakes of specific types of 

nutrient-dense foods, including whole grains and dark green and orange vegetables and 

legumes. Decreased intakes of foods that contribute empty calories would improve the 

overall quality of school children’s diet. This is also essential for reducing the prevalence 

of overweight and obesity in this population.

 Children who participated in the NSLP generally made more healthful food choices at 

lunch than those that did not participate. This was especially true for children who were 

income-eligible to receive free or reduced-price meals. Thus, the NSLP is an important 

source of nutrition for children overall and particularly for children from lower-income 

families. 
Diet Quality of American School Children by School Lunch Participation Status 1

Chapter 1. Introduction 

The goal of the NSLP is to ensure that children do not go hungry and have access to nutritious 

meals that support normal growth and development. The Food and Nutrition Service (FNS) of the 

U.S. Department of Agriculture (USDA) recognizes that strategies for improving the nutrition of 

NSLP participants should be based on valid and reliable information about the current dietary 

practices of NSLP participants. This study was commissioned in 2012 to provide such information. 

The study analyzes National Health and Nutrition Examination Survey (NHANES) data from 2005 

to 2010 to examine differences in diet quality between NSLP participants and nonparticipants, 

updating a previous study that analyzed 1999-2004 NHANES data. This information can be used 

to target efforts to improve the quality of participants’ diets and as a benchmark for monitoring 

participants’ diets over time. One component of the NHANES is a 24-hour dietary recall interview. 

This report examines dietary patterns from multiple perspectives, including nutrient intakes and 

food consumption patterns. Information is presented for NSLP participants and nonparticipants in 

two income groups. 

This research was not designed to assess the impact of NSLP or in any way attribute differences 

observed between NSLP participants and nonparticipants to an effect of the program. Estimation 

of program impacts requires a randomized experiment or quasi-experimental design to control for 

selection bias (Fox, Hamilton, & Lin, 2004; Wilde, 2007). In this report, we present only results of 

descriptive data analyses and comparisons between NSLP participants and nonparticipants. 

We provide data on the adequacy of usual nutrient intakes of NSLP participants and 

nonparticipants measured relative to accepted nutrition standards. Overall diet quality is measured 

in terms of the Healthy Eating Index-2005 (HEI-2005) and Healthy Eating Index-2010 (HEI2010), based on 24-hour recalls. The report also presents data on usual calorie intakes and weight 

status, as measured by body mass index. We provide context for these findings by examining food 

consumption patterns reported in 24-hour recalls from two different perspectives: (1) proportions 

of children consuming foods from specific food groups and subgroups, and (2) average amounts of 

foods consumed from specific food groups and subgroups, as measured in USDA Food Pattern 

units and in grams. All nutrition outcomes reported in the report, except weight status, reflect daily 

consumption. 

This introductory chapter provides an overview of NSLP, as well as a brief description of the data 

and methods used in this study. We discuss our findings in the chapters that follow: usual intakes 

of nutrients (Chapter 2), usual calorie intakes and body mass index (Chapter 3), consumption of 

empty calories (Chapter 4), food consumption patterns (Chapter 5), and the Healthy Eating Index2005 (Chapter 6). We also discuss key findings and conclusions in Chapter 7. We provide 

supporting information for the data and documentation of our analytic methods in Appendix A. 

Detailed data tables are presented in Appendices B and C. We also discuss and present data on the 

Healthy Eating Index-2010 in Appendix D. 

The National School Lunch Program 

The NSLP provides nutritionally balanced lunches to children during the school year. On an 

average day in Federal fiscal year (FY) 2013, the program provided lunches to 30.7 million 

children per day. Over the course of the year, nearly 5.1 billion lunches were served through the 
Diet Quality of American School Children by School Lunch Participation Status 2

NSLP. Of these, 70 percent were provided to children from low-income families (62% were free 

and 8% were reduced-price). Schools participating in the NSLP may also provide snacks to 

children participating in eligible afterschool programs. 

Almost all public schools and 94 percent of all schools (public and private combined) participate in 

the NSLP (USDA, FNS, 2012). School districts that participate in this program receive subsidies 

for each meal they serve. In order to receive benefits, meals must meet Federal requirements, and 

the school must provide free or reduced-price lunches to eligible low-income children. 

NSLP Eligibility and Benefits 

Any child at a participating school is able to obtain a lunch through the NSLP. Low-income 

children are eligible to receive lunches free or at a reduced-price. Children from families whose 

annual income is at or below 130 percent of the DHHS poverty guidelines are eligible to receive 

free lunches; those with family incomes between 130 percent and 185 percent of the poverty 

guidelines are eligible to receive lunches at a reduced-price. Children qualifying for reduced-price 

lunches must be charged no more than 40 cents per meal. Children are automatically eligible for 

free meals if their family receives benefits from the Supplemental Nutrition Assistance Program 

(SNAP), the Food Distribution Program on Indian Reservations (FDPIR), or Temporary 

Assistance for Needy Families (TANF). Additionally, automatic eligibility for free meals is 

extended to certain homeless, runaway, migrant, or foster children and children enrolled in a Head 

Start program. 

Beginning with the 2011-2012 school year, schools with high percentages of low-income students 

can use the community eligibility option.9

 Through this option, if a school had 40 percent or more 

students who directly qualify for free meals, the school can provide free lunches to all students 

without collecting school meal applications. 

Most support of the NSLP comes in the form of cash reimbursement to schools for each meal 

served. Schools receive $2.98 per free lunch, $2.58 per reduced-price lunch, and $0.28 per fullprice lunch. When a school serves over 60 percent free and reduced-price lunches, they receive an 

additional 2 cents per meal served. Under new laws that provide updated meal requirements, 

schools receive an additional 6 cents per lunch if the meals are compliant with new nutrition 

standards. 

Participation in the NSLP varies by age and income. Participation is highest for students in 

elementary schools (70 percent) and lowest for students in high schools (45 percent) (Fox et al. 

2012). Students certified to receive free or reduced-price meals participate at higher rates than 

students who are not certified for meal benefits (Fox et al. 2012). 

NSLP Nutrition Standards 

To be eligible for Federal reimbursement, meals served through the NSLP must meet defined 

nutrition standards. The nutrition standards in place during the NHANES 2005-2010 data 

collection were implemented in 1995 as part of the School Meals Initiative (SMI). The SMI 

                                                            

9 This option was phased in over three years; available nationwide in school year 2014-2015.
Diet Quality of American School Children by School Lunch Participation Status 3

standards were based on the 1995 Dietary Guidelines and required that meals provide no more 

than 30 percent of calories from fat and less than 10 percent of calories from saturated fat. The 

standards also required that lunches provide 33 percent of the 1989 Recommended Dietary 

Allowances (RDAs) for energy (calories) and key nutrients (protein, vitamins A and C, calcium, 

and iron). The standards also encouraged schools to reduce levels of sodium and cholesterol in 

meals, while also increasing fiber. 

Over the past two decades, program administrators at the Federal, State, and local levels have 

worked with school foodservice professionals to enhance the nutritional quality of school meals. In 

January 2012, the USDA established new nutrition standards for school meals that are designed to 

better align with the dietary practices recommended in the Dietary Guidelines for Americans

(USDA & DHHS, 2010). Implementation of the new nutrition standards for lunch began in school 

year 2012-2013. The new standards require NSLP lunches to include more fruits, vegetables, and 

whole grains; include only nonfat and lowfat varieties of milk; reduce sodium over time; and 

control levels of calories and saturated fat. 

National Health and Nutrition Examination Survey 

NHANES is conducted by the National Center for Health Statistics (NCHS) and is designed to 

provide national estimates of the health and nutrition status of the civilian, non-institutionalized 

population in the 50 United States. The survey includes interviews, physical examinations, and 

laboratory tests. Beginning in 1999, NHANES became a continuous annual survey with data 

released in public data files every two years. All of the analyses in this report are based on six 

years of survey data from NHANES 2005–2010. These data are described below and more fully in 

Appendix A. 

NHANES Dietary Interview Data 

This study relies primarily on data from the NHANES 24-hour dietary recall interview, which 

collects quantitative data on foods and beverages consumed during the preceding 24 hours (Day-1 

Dietary Recall). The dietary recall is collected using USDA’s Multiple-Pass Method (AMPM). 

Respondents are provided with measurement aids to assist in estimating the portion sizes of foods 

consumed. The first dietary interview is conducted in person and the second dietary interview is 

conducted by telephone, 3–10 days after the initial dietary interview. The Day-2 Dietary Recall is 

used to control for within-person day-to-day variance in nutrient intakes when estimating usual 

nutrient intakes. For children less than 6 years old, the dietary recall interviews are conducted with 

a caregiver who is generally the person most knowledgeable about the child’s dietary intake. For 

children 6–11 years, the interviews are conducted with the child and a caregiver. 

The dietary interview component of NHANES is referred to as What We Eat in America 

(WWEIA), and is designed in partnership between NCHS and the USDA’s Food Surveys Research 

Group. USDA's Food and Nutrient Database for Dietary Studies (FNDDS) is used to process the 

dietary intake data. FNDDS includes comprehensive information that is used to code individual 

foods and portion sizes reported by respondents and also nutrient values for calculating daily 

nutrient intakes. FNDDS nutrient values are updated for every 2-year WWEIA, NHANES release 

cycle. NCHS’ public data releases of NHANES data include an individual food-level file 

(containing one record for each food item reported by each respondent) and a total nutrient-intakes 
Diet Quality of American School Children by School Lunch Participation Status 4

file (containing one record per respondent with total nutrient intakes for the day) (Center for 

Disease Control and Prevention [CDC], 2013). 

NHANES Interview and Examination Data 

This study also uses data collected through the NHANES household interview, survey 

questionnaires, and physical examination. These NHANES components gather information on 

person characteristics (age and sex) and body measurements (height and weight). 

Other Data Sources 

Food Patterns equivalents data—which were formerly referred to as MyPyramid equivalents 

data—were used to construct several nutrition outcome measures for this study (Bowman et al., 

2013). The analysis for this study was conducted prior to the release of the Food Patterns 

Equivalents Database (FPED), so the main source of Food Patterns data was the MyPyramid 

Equivalents Database (MPED). The following data sources were used to obtain Food Patterns data 

for each food reported in the NHANES 2005–2010 data: 

 MyPyramid Equivalents Database for USDA Survey Foods, version 2.0 (MPED 2.0) 

 Center for Nutrition Policy and Promotion (CNPP) Addendum to MPED 2.0B 

 CNPP Fruit Database (03-04) 

 An excerpt of data from the Food Patterns Equivalents Database (FPED)10

These sources provide data on the amounts of over 30 Food Patterns components included in 100 

grams of food (Bowman, Friday, & Moshfegh, 2008; Bowman et al., 2013). The Food Patterns 

components are defined as the numbers of cup equivalents of fruit, vegetables, and dairy; ounce 

equivalents of grains and protein foods; teaspoon equivalents of added sugars; and gram 

equivalents of solid fats and oils; and the number of alcoholic drinks. We linked each unique food 

reported in the NHANES 2005–2010 food-level files to the appropriate Food Patterns data source, 

and computed the amounts of each Food Patterns component consumed, based on the amount of 

food reported by each individual.

NHANES Samples for Tabulation 

The analysis sample includes children who: 

 were 5–18 years old 

 attended kindergarten through grade 12 during the school year 

 had a complete Day-1 Dietary Recall 

 reported their dietary intake for a weekday (Monday through Friday) 

 attended a school that serves school lunches 

Children whose dietary recall reflected intake on a weekend day were excluded from the analysis. 

Additionally, children were excluded if they consumed all of their lunch foods at home. This was 

                                                            

10 Since the analysis was performed prior to the release of the FPED, CNPP provided preliminary FPED data for foods 

reported in NHANES 2009-2010 that were not included in previous MPED databases.  
Diet Quality of American School Children by School Lunch Participation Status 5

done to minimize the likelihood that no children were included in the analysis if their dietary recall 

was on a school holiday, break, or other day on which the child did not attend school. Women 12–

18 years old who were pregnant or breastfeeding were excluded only from the NHANES 2005–

2006 data. The pregnancy and breastfeeding status of women 12–18 years old in the NHANES 

2007–2010 data could not be identified, and these women were included in the sample as if they 

were not pregnant or breastfeeding. 

NSLP participants were identified as children who were likely to have received a reimbursable 

school lunch on their intake day. Children could not be identified with certainty as NSLP 

participants or nonparticipants. The NHANES survey includes questions about whether the school 

serves school lunch and how many times per week the respondent usually gets a complete school 

lunch, but does not ask if the respondent got a complete school lunch on the intake day. As a 

result, we imputed NSLP participation based on information about the types of foods reported by 

children as lunch foods. The following criteria were used to identify NSLP participants; a child 

had to meet only one criterion: 

 Consumed 3 or more reimbursable meal components from the school cafeteria at lunch on 

the intake day, or 

 Consumed 2 reimbursable meal components from the school cafeteria at lunch on the 

intake day, and reported that they “usually eat a complete school lunch” 5 days per week, 

or 

 Consumed 2 reimbursable meal components from the school cafeteria at lunch on the 

intake day and consumed no food from outside the school cafeteria at lunch. 

Nonparticipants were identified as children who did not meet any of the above criteria for being an 

NSLP participant. NSLP participants and nonparticipants were then subdivided into two groups— 

income-eligible or higher-income—using household size and annual family income relative to the 

DHHS poverty guidelines. Income-eligible children were defined as children from families with 

annual income less than or equal to 185 percent of the DHHS poverty guidelines, whereas higherincome children were defined as children from families with annual income greater than 185 

percent of the DHHS poverty guidelines, with no income cap. Additional information about 

methods used to identify NSLP participants and nonparticipants is provided in Appendix A. 

All analyses in this report are based on data from NHANES respondents with complete Day-1 

Dietary Recall data. To compute all dietary measures other than usual nutrient intakes, we used 

only Day-1 Dietary Recall data. For the usual nutrient intake analysis, we used both Day-1 and 

Day-2 Dietary Recall data to control for within-person day-to-day variance in nutrient intakes. 

Tabulations are provided for all school-age children, all NSLP participants, income-eligible 

NSLP participants and nonparticipants, and higher-income NSLP participants and 

nonparticipants. Data are also provided separately for three age groups: children 5–8 years old, 

9–13 years old, and 14–18 years old. In addition, most of the tables of results included in the 

appendices provide separate estimates by gender. Sample sizes and weighted population counts 

for groups of NSLP participants and nonparticipants are shown in Exhibit 1-1. Exhibit 1-2 

presents demographic data for NSLP participants and nonparticipants. Sampling weights for 

this subsample of the NHANES population are discussed in Appendix A. 
Diet Quality of American School Children by School Lunch Participation Status 6

Exhibit 1-1. Analytic Sample: Sample Sizes and Weighted Population Counts 

 Income-eligible for 

free/reduced-price meals Higher-income 

All school 

childrena

All NSLP 

participants 

NSLP 

participants 

Non 

participants 

NSLP 

participants 

Non 

participants 

Sample sizes 

All ages, 5–18 years 2,907 1,555 941 571 515 705

 Boys 1,477 847 501 264 293 336

 Girls 1,430 708 440 307 222 369

 

5–8 years 833 548 353 113 163 159

 Boys 426 300 192 48 94 74

 Girls 407 248 161 65 69 85

 

9–13 years 1,151 675 416 206 220 244

 Boys 560 357 207 80 126 113

 Girls 591 318 209 126 94 131

 

14–18 years 923 332 172 252 132 302

 Boys 491 190 102 136 73 149

 Girls 432 142 70 116 59 153

Weighted population counts 

All ages, 5–18 years 24,442,625 11,215,053 5,786,727 3,949,365 4,680,449 8,467,263

 Boys 12,059,366 6,096,965 2,936,860 1,651,902 2,770,367 4,113,169

 Girls 12,383,259 5,118,088 2,849,867 2,297,463 1,910,081 4,354,094

 

5–8 years 7,289,006 3,985,403 2,216,634 903,931 1,491,711 2,190,959

 Boys 3,432,813 2,131,640 1,211,660 307,128 800,219 968,662

 Girls 3,856,193 1,853,763 1,004,974 596,803 691,492 1,222,297

 

9–13 years 9,223,646 4,501,732 2,463,983 1,372,500 1,799,756 3,061,768

 Boys 4,586,193 2,455,385 1,143,647 529,277 1,143,379 1,555,982

 Girls 4,637,453 2,046,346 1,320,335 843,223 656,377 1,505,786

 

14–18 years 7,929,973 2,727,919 1,106,110 1,672,933 1,388,982 3,214,536

 Boys 4,040,359 1,509,940 581,553 815,497 826,769 1,588,526

 Girls 3,889,614 1,217,979 524,557 857,437 562,212 1,626,010

Sources: NHANES 2005–2010 demographic and dietary recall data; Sample includes NHANES respondents with 

complete dietary recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or 

breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 

could not be identified in the data. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ‘All NSLP participants’ 

includes children with missing income. NSLP participants are identified as children likely to have received a 

reimbursable school lunch on the intake day (see Appendix A). Weighted population counts are based on 

NHANES Day-1 Dietary sample weights. a The ‘all school children’ population represents the weighted population of school children 5–18 years old 

included in our NSLP analytic sample. This number does not include children with dietary recalls on the 

weekend or children who ate lunch at home. A more detailed description of the analytic sample can be found 

in Appendix A. 

Characteristics of NSLP Participants and Nonparticipants 

Exhibit 1-2 presents demographic data for income-eligible NSLP participants and nonparticipants 

and higher-income NSLP participants and nonparticipants. We discuss only statistically significant 

differences between participants and nonparticipants within each income group in the comparisons 

below. 
Diet Quality of American School Children by School Lunch Participation Status 7

Exhibit 1-2. Demographic Characteristics of NSLP Participants and Nonparticipants 

 Income-eligible for 

free/reduced-price meals Higher-income 

 All school children All NSLP 

participants NSLP participants Nonparticipants NSLP participants Nonparticipants 

 Percent Standard

error 

Percent Standard

error 

Percent Standard

error 

Percent Standard

error 

Percent Standard

error 

Percent Standard

error 

Race/ethnicity 

All ages, 5–18 years 

 Mexican American 15.0 (1.55) 20.8 (2.52) 26.6 (3.52) 19.7 (2.40) 12.0 (2.14) 5.5 * (1.34)

 Other Hispanic 5.4 (0.89) 6.6 (1.36) 6.0 (1.79) 8.3 (2.24) 7.3 (1.67) 2.6 ** (0.55)

 Non-Hispanic white 56.4 (2.87) 44.4 (4.63) 32.8 (5.68) 45.6 (4.13) 59.6 (4.60) 77.3 *** (2.74)

 Non-Hispanic black 16.6 (1.77) 22.0 (2.59) 27.7 (3.61) 20.2 (3.28) 15.6 (2.89) 7.8 * (1.34)

 Other race, multi-racial 6.6 (0.93) 6.2 (1.41) 6.9 u (2.22) 6.1 (1.66) 5.5 (1.51) 6.8 (1.39)

Ages 5–8 years 

 Mexican American 16.3 (2.01) 22.9 (2.79) 27.0 (3.98) 17.5 (3.97) 15.1 (2.97) 5.4 ** u (2.17)

 Other Hispanic 6.1 (1.03) 7.3 (1.72) 8.0 (2.36) 8.7 u (2.88) 6.7 (1.88) 3.0 u (1.01)

 Non-Hispanic white 56.6 (3.66) 44.2 (5.13) 34.6 (6.53) 48.8 (6.54) 58.9 (5.36) 80.5 ** (3.97)

 Non-Hispanic black 16.6 (2.49) 22.3 (3.63) 26.7 (4.91) 18.3 (4.83) 17.0 (4.00) 5.6 * u (1.98)

 Other race, multi-racial 4.4 (0.96) 3.4 (0.97) 3.6 u (1.30) 6.7 u (3.60) 2.3 u (1.15) 5.4 u (1.95)

 

Ages 9–13 years 

 Mexican American 16.0 (1.63) 21.3 (2.69) 26.6 (3.86) 23.7 (4.28) 11.3 (2.68) 4.8 * (1.31)

 Other Hispanic 5.9 (1.28) 5.9 (1.62) 4.9 u (1.85) 13.1 (3.87) 7.7 u (2.41) 2.5 * u (1.02)

 Non-Hispanic white 52.7 (3.27) 41.3 (5.09) 29.7 (6.18) 39.3 (6.40) 57.2 (6.31) 76.5 ** (3.29)

 Non-Hispanic black 17.1 (2.04) 23.1 (2.99) 30.2 (4.25) 20.2 (4.12) 14.8 (3.42) 7.4 (2.02)

 Other race, multi-racial 8.3 (1.25) 8.4 (1.89) 8.6 (2.48) 3.6 u (1.31) 9.1 u (3.08) 8.9 u (2.67)

Ages 14–18 years 

 Mexican American 12.6 (1.74) 17.1 (3.28) 25.7 (5.58) 17.5 (3.07) 9.8 (2.45) 6.4 (1.65)

 Other Hispanic 4.4 (0.93) 6.6 (1.66) 4.4 u (1.73) 4.2 u (1.51) 7.5 u (2.53) 2.4 u (0.80)

 Non-Hispanic white 60.6 (3.08) 49.7 (6.21) 36.2 (8.08) 49.0 (6.59) 63.5 (6.17) 75.9 (3.38)

 Non-Hispanic black 15.9 (1.78) 19.8 (2.92) 24.4 (3.99) 21.3 (3.90) 15.3 (4.00) 9.6 (1.69)

 Other race, multi-racial 6.5 (1.44) 6.9 u (3.01) 9.4 u (6.30) 7.9 u (2.38) 4.0 u (1.90) 5.7 (1.54)

 

Sample size, unweighted 2,907 1,555 941 571 515 705 

Sample size, weighted 24,442,625 11,215,053 5,786,727 3,949,365 4,680,449 8,467,263 

Sources: NHANES 2005–2010 demographic and dietary recall data; Sample includes NHANES respondents with 

complete dietary recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or 

breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 

could not be identified in the data. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ‘All NSLP participants’ 

includes children with missing income. Significant differences in proportions are noted by * (.05 level), ** (.01 

level), or *** (.001 level). Differences are tested comparing NSLP participants and nonparticipants within 

income groups. NSLP participants are identified as children likely to have received a reimbursable school 

lunch on the intake day (see Appendix A). 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of 

variation. 
Diet Quality of American School Children by School Lunch Participation Status 8

Race/ethnicity differed between NSLP participants and nonparticipants only among higher-income 

children who were not eligible for free or reduced-price meals. Among all school children 5–18 

years old, higher-income NSLP participants were more likely than higher-income nonparticipants 

to be Mexican American, non-Hispanic black, or other Hispanic, and less likely to be non-Hispanic 

white. The differences in race/ethnicity between higher-income NSLP participants and higherincome nonparticipants are related to other characteristics and life situations that may lead one 

group to participate in NSLP but not the other. 

General Analytic Approach 

We describe differences between NSLP participants and nonparticipants in their nutrient intakes, 

body mass index, food consumption patterns, and overall diet quality. We provide descriptive 

statistics with tests of statistical significance to indicate differences between income- eligible 

NSLP participants and income-eligible nonparticipants, and between higher-income NSLP 

participants and higher-income nonparticipants. 

Statistical Tests 

We tested the statistical significance of differences between each corresponding group of NSLP 

participants and nonparticipants using t-tests. Detailed tables provided in Appendices B, C, and D 

differentiate three levels of statistical significance (p <.05, .01, and .001). Because of the large 

number of t-tests conducted (comparing corresponding groups of NSLP participants and 

nonparticipants, overall and by age group and gender), we urge caution in interpreting results; a 

proportion of these tests would be expected to be significant just by chance. Although some 

comparisons may be statistically significant, the practical significance of the results may be 

limited, and should be interpreted with this limitation in mind. 

We generally focus discussions on differences between NSLP participants and nonparticipants, 

although we may make reference to other between-group differences—different age groups or 

boys versus girls—when the differences are noteworthy. The statistical significance of these 

secondary comparisons has not been tested, however, because of the large number of statistical 

tests computed and because these comparisons are not the focus of this report. 

Additional information about the analytic approach, including use of NHANES sampling weights, 

calculation of standard errors, and age standardization is provided in Appendix A. We also identify 

individual point estimates that do not meet the standards of reliability or precision because of large 

coefficients of variation. In keeping with NHANES reporting guidelines, such estimates are 

reported in detailed tables, but are clearly flagged with a “u” for unreliable. In some cases, 

between-group differences may be statistically significant even when one point estimate is 

unreliable. Any comparisons involving unreliable estimates are not discussed in the report text. 

In the following chapters, we summarize key findings and illustrate observed differences between 

NSLP participants and nonparticipants in a variety of graphics. Differences that are statistically 

significant at the 5-percent level or better are indicated on the exhibits. 

As noted previously, this research was not designed to measure the impact of NSLP participation 

on diet quality. Thus, significant differences that appear between NSLP participants and 

nonparticipants cannot be attributed to participation in NSLP. At the same time, the absence of a 
Diet Quality of American School Children by School Lunch Participation Status 9

significant difference cannot be interpreted as evidence that participation in NSLP has no effect. 

Accurate assessment of NSLP impacts requires specially designed studies or, at minimum, 

complex analytical models that require a variety of measures, some of which are not available in 

the NHANES data. 
Diet Quality of American School Children by School Lunch Participation Status 10

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Diet Quality of American School Children by School Lunch Participation Status 11

Chapter 2. Usual Nutrient Intakes 

To assess the prevalence of adequate and excessive nutrient intakes among all school children and 

among NSLP participants and nonparticipants, we estimated usual intakes of vitamins, minerals, 

macronutrients, and other dietary components. We then compared usual intake distributions to the 

Dietary Reference Intakes (DRIs) and selected 2010 Dietary Guidelines recommendations. The 

DRIs, established by the Food and Nutrition Board of the Institute of Medicine (IOM), provide 

guidelines on intake amounts appropriate for a given individual based on age, gender, and life 

stage (IOM, 1997; IOM, 1998; IOM, 2000; IOM, 2001; IOM, 2005a; IOM, 2005b; IOM, 2006; 

IOM, 2011). The DRIs are the most up-to-date scientific standards for determining whether diets 

provide enough nutrients to meet requirements without being excessive. The DRIs include four 

different standards (see text box) and we used the most appropriate standard for each nutrient. 

We used the method developed by the National Cancer Institute (NCI) to estimate usual intake 

distributions, mean intakes, and the percentages of individuals with usual intakes that were above, 

below, or within DRI standards or 2010 Dietary Guidelines recommendations (Parsons, Munuo, 

Buckman, Tooze, & Dodd, 2009). Estimates reflect nutrient intakes from foods and beverages and 

do not include nutrient contributions from dietary supplements. A detailed description of the NCI 

method and the DRI standards is provided in Appendix A. Full tabulations (including mean 

intakes, usual intake distributions, and percentages of individuals above, below, or within 

standards and recommendations) are provided in Appendix B, Tables B-1 through B-36. When 

discussing differences between NSLP participants and nonparticipants, we focus only on 

statistically significant differences. 

Usual Nutrient Intakes 

Data 

 NHANES 2005–2010: one or two 24-hour recalls per 

child 

Sample

 Children 5–18 years old attending school 

Measures 

 NCI method for estimating: 

o Mean usual intake 

o Percentage of children with usual intakes 

above, below, or within standards 

o Distributions of usual intake
Diet Quality of American School Children by School Lunch Participation Status 12

Dietary Reference Intakes and Dietary Guidelines Recommendations 

Estimated Average Requirement (EAR): The EAR is the average daily nutrient 

intake level estimated to meet the requirement of half of the healthy individuals in 

a life stage and gender group. The proportion of a group with usual intakes equal 

to or greater than the EAR is an estimate of the prevalence of adequate usual 

intakes in that population group. In this chapter, we focus on the prevalence of 

adequate usual intakes for the following vitamins and minerals that have defined 

EARs: vitamin A, vitamin C, vitamin D, vitamin B6, vitamin B12, vitamin E, folate, 

niacin, riboflavin, thiamin, calcium, iron, magnesium, phosphorus, and zinc. 

Adequate Intake (AI): The AI is a recommended average intake level that is 

assumed to be adequate for healthy individuals in a life stage and gender group, 

based on observed or experimentally determined estimates of intake. An AI is 

defined when insufficient data are available to estimate requirements and 

establish an EAR. Unlike an EAR, the AI cannot be used to estimate the 

prevalence of adequate intakes in a population. Instead, assessment focuses on 

comparison of mean usual intakes to the AI. Populations with mean usual intakes 

that meet or exceed AI levels can be assumed to have high levels of nutrient 

adequacy. However, when mean usual intakes fall below the AI, no firm 

conclusions can be drawn about the prevalence of adequate usual intakes. In this 

chapter, we focus on intakes of potassium, fiber, and sodium by examining the 

mean usual intakes as a percentage of the AI. 

Tolerable Upper Intake Level (UL): The UL is the maximum level of daily 

nutrient intake that is likely to pose no risk of adverse health effects for almost all 

individuals in the general population. As intake increases above the UL, the 

potential risk of adverse effects may increase. We assessed intakes of sodium 

relative to the UL. (ULs for other nutrients are based on intakes from foods and 

supplements and are not examined in this report.) 

Acceptable Macronutrient Distribution Range (AMDR): The AMDRs reflect a 

range of usual intakes associated with reduced risk of chronic disease, while 

providing adequate intakes of other essential nutrients (IOM, 2005a). The DRIs 

define AMDRs for intakes of macronutrients as percentages of total calorie intake. 

Intakes that are above or below the AMDR may increase risk of chronic disease. 

In this chapter, we focus on the percentage of individuals with usual intakes of 

total fat, protein, and carbohydrate (as a percentage of total calories) above, 

below, or within the AMDRs. 

2010 Dietary Guidelines Recommendations: The 2010 Dietary Guidelines

provide quantitative recommendations for intakes of saturated fat (as a 

percentage of total calories), sodium, and cholesterol. The recommendations 

apply to individuals 2 years old and over. In this chapter, we focus on usual 

intakes of saturated fat that meet the Dietary Guidelines’ recommendation of less 

than 10 percent of total calories from saturated fat.
Diet Quality of American School Children by School Lunch Participation Status 13

Usual Intakes of Vitamins and Minerals with Defined Estimated Average 

Requirements 

The Estimated Average Requirement (EAR) is the average daily nutrient intake level estimated to 

meet the requirement of half of the healthy individuals in a life stage and gender group. The 

proportion of a group with usual intakes greater than or equal to the EAR is an estimate of the 

prevalence of adequate intakes in that population group. In this chapter, we focus on the 

prevalence of adequate usual intakes for the following vitamins and minerals that have defined 

EARs: vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folate, niacin, 

riboflavin, thiamin, calcium, iron, magnesium, phosphorus, and zinc (Appendix B, Tables B-1 

through B-15). 

Almost all school children (93% to 100%) had adequate usual intakes of riboflavin, niacin, 

thiamin, iron, vitamin B12, vitamin B6, folate, and zinc (Exhibit 2-1). The prevalence of adequate 

usual intakes was lower for phosphorus, vitamin C, and vitamin A (72% to 83%), and even lower 

for magnesium (59%) and calcium (49%). The prevalence of adequate usual intakes was lowest for 

vitamin E (12%) and vitamin D (8%). 

Exhibit 2-1. Percentage of School Children with Adequate Usual Intakes 

Source: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the NHANES 

2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be identified in the 

data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of vitamin and 

mineral supplements. Usual intake was estimated using the NCI method. 

Notes: Estimates are based on two dietary recalls per person. ’All school children’ includes children with missing 

NSLP participation or income. Results for children 5–18 years are age-adjusted to account for different age 

distributions of NSLP participants and nonparticipants. 

8%

12%

49%

59%

72%

82%

83%

93%

94%

96%

97%

97%

98%

98%

99%

0% 20% 40% 60% 80% 100%

Vitamin D

Vitamin E

Calcium

Magnesium

Vitamin A

Vitamin C

Phosphorus

Zinc

Folate

Vitamin B6

Vitamin B12

Iron

Thiamin

Niacin

Riboflavin

Percentage of school children
Diet Quality of American School Children by School Lunch Participation Status 14

It is important to note that the low prevalence of adequate usual intakes of vitamins A, C, and E, in 

the population overall or in the specific subgroups discussed later in this chapter, is unlikely to 

have meaningful public health significance. The 2010 Dietary Guidelines Advisory Committee 

examined nutrients with usual intakes below recommendations—referred to as “shortfall 

nutrients”—to identify those of public health concern (Dietary Guidelines Advisory Committee 

2010). Examination of biochemical indices did not indicate a related public health problem for 

vitamins A, C, or E.11 Although the 2010 Dietary Guidelines Advisory Committee did consider 

vitamin D to be of public health concern, it also stated that 80 percent of Americans have adequate 

vitamin D blood levels (USDA & DHHS 2010). Vitamin D is unique in that sunlight on the skin 

enables the body to make vitamin D. For these reasons, findings related to the prevalence of 

adequate usual intakes for these nutrients should be interpreted with caution. 

Among income-eligible children, NSLP participants were more likely than nonparticipants to have 

adequate usual intakes of zinc (99% versus 90%), vitamin A (70% versus 53%), and calcium (56% 

versus 33%) (Exhibit 2-2). At the same time, income-eligible NSLP participants were less likely 

than their nonparticipant counterparts to have adequate usual intakes of iron (94% versus 98%), 

thiamin (93% versus 98%), folate (89% versus 96%), and vitamin C (80% versus 93%). The latter 

findings were largely attributable to differences among teenage girls, as described below. Among 

higher-income children, there were no differences between NSLP participants and nonparticipants 

in the prevalence of adequate usual intakes. 

Findings by Age Group 

Among children 5–8 years old, there were no differences between NSLP participants and 

nonparticipants in the prevalence of adequate nutrient intakes (Exhibit 2-2). 

Among children 9–13 years old, there were differences between NSLP participants and 

nonparticipants in both income groups. Among income-eligible children in this age group, NSLP 

participants were more likely than nonparticipants to have adequate usual intakes of phosphorus 

(88% versus 57%) and vitamin A (87% versus 56%) (Exhibit 2-2). For phosphorus, the findings 

were largely attributed to differences among girls. Among higher-income children in this age 

group, NSLP participants were more likely than nonparticipants to have adequate usual intakes of 

vitamin A (98% versus 75%). This difference was also observed for boys (but not for girls). 

For all nutrients except for vitamin D, the prevalence of adequate usual intakes decreased with age 

and was notably lower for children 14–18 years old than for younger children (5–8 years old) 

(Exhibit 2-2). Girls 14–18 years old had the lowest prevalence of adequate intakes. Among 

children 14–18 years old, most of the differences between NSLP participants and nonparticipants 

were observed among income-eligible children and were largely attributable to differences among 

girls. Among income-eligible children in this age group, NSLP participants were less likely than 

nonparticipants to have adequate usual intakes of iron (83% versus 96%), thiamin (80% versus 

95%), folate (71% versus 91%), and vitamin C (51% versus 92%) (Exhibit 2-2). 

                                                            

11 In addition, it has been suggested that the EAR for vitamin E may need to be reassessed (Devaney et al. 2007). 
Diet Quality of American School Children by School Lunch Participation Status 15

Exhibit 2-2. Prevalence of Adequate Usual Intakes of Vitamins and Minerals 

All ages, 5–18 years old Children 5–8 years old 

All 

school 

children 

Income-eligible for 

free/reduced-price meals Higher-Income All 

school 

children

Income-eligible for 

free/reduced-price meals Higher-Income 

NSLP 

participants 

Nonparticipants NSLP 

participants 

NonparticipantsNSLP 

participants 

Nonparticipants NSLP 

participants 

Nonparticipants 

Vitamins 

Vitamin A 71.6 69.6 53.2 * 80.0 72.3 97.5 99.5 82.1 96.8 99.0

Vitamin C 81.8 79.6 92.8 * 74.2 82.1 99.9 100.0 96.0 98.3 100.0

Vitamin D 8.4 6.4 u 2.7 u 12.7 8.6 7.4 9.1 0.4 ** u 11.9 u 6.5 u

Vitamin B6 96.2 93.0 99.2 95.5 96.1 99.9 100.0 99.0 100.0 99.4

Vitamin B12 96.9 98.5 96.7 98.1 97.0 100.0 100.0 99.2 100.0 99.9

Vitamin E 12.4 9.3 u 6.6 u 13.2 u 16.6 35.7 29.8 u 18.1 u 41.2 u 42.1

Folate 94.4 88.8 96.3 * 91.6 96.2 100.0 100.0 99.4 100.0 100.0

Niacin 98.2 97.4 99.9 97.1 97.1 100.0 100.0 99.7 100.0 99.9

Riboflavin 98.6 98.1 98.3 98.4 99.0 100.0 100.0 100.0 100.0 100.0

Thiamin 97.6 92.7 98.1 * 95.8 99.0 100.0 100.0 99.9 100.0 100.0

Minerals

Calcium 49.1 55.9 33.2 ** 58.0 48.3 75.2 88.9 57.1 78.3 74.3 

Iron 97.2 93.5 98.1 ** 94.9 98.0 100.0 100.0 99.9 100.0 100.0

Magnesium 58.8 61.1 50.6 61.3 58.7 99.8 99.9 97.8 99.9 99.7

Phosphorus 82.7 80.5 76.5 86.4 82.3 100.0 100.0 99.8 100.0 100.0

Zinc 93.0 98.5 90.1 * 90.9 93.5 99.6 100.0 97.3 100.0 98.9

Children 9–13 years old Children 14–18 years old 

All 

school 

children 

Income-eligible for 

free/reduced-price meals Higher-Income All 

school 

children

Income-eligible for 

free/reduced-price meals Higher-Income 

NSLP 

participants 

Nonparticipants NSLP 

participants 

NonparticipantsNSLP 

participants 

Nonparticipants NSLP 

participants 

Nonparticipants 

Vitamins 

Vitamin A 79.4 86.7 56.1 ** 97.8 74.8 *** 44.7 30.8 28.6 u 50.5 50.1 

Vitamin C 82.7 93.2 91.1 70.9 76.4 67.3 51.2 92.1 ** 59.4 74.1

Vitamin D 7.3 0.2 u 1.8 u 8.4 u 10.1 10.1 10.3 u 5.1 u 17.2 8.6 u

Vitamin B6 99.9 99.4 98.5 99.7 99.9 89.9 81.7 100.0 88.2 90.0

Vitamin B12 99.9 99.9 100.0 99.8 99.8 91.8 96.0 91.7 95.0 92.3

Vitamin E 4.4 u 0.6 u 0.6 u 3.7 u 11.4 u 2.5 u 2.3 u 3.8 u 1.1 u 2.4 u

Folate 99.3 99.1 99.1 98.7 98.7 85.4 70.6 91.3 * 78.4 91.0

Niacin 100.0 99.8 100.0 100.0 100.0 95.1 93.0 100.0 92.0 92.3

Riboflavin 99.9 100.0 98.5 100.0 99.6 96.3 95.0 97.0 95.7 97.7

Thiamin 100.0 100.0 99.8 99.9 100.0 93.4 80.2 95.1 * 88.8 97.4

Minerals 

Calcium 37.2 48.9 21.6 54.9 29.9 41.0 37.8 26.5 45.8 46.3

Iron 99.9 99.9 99.1 99.4 100.0 92.4 82.6 95.7 ** 86.8 94.6

Magnesium 69.9 79.5 52.6 72.3 69.6 17.4 14.5 u 13.3 u 22.0 17.5

Phosphorus 78.5 88.0 56.9 ** 86.9 73.7 73.8 58.6 u 77.7 75.7 77.3

Zinc 97.8 98.1 92.6 97.0 98.6 83.4 97.8 82.4 78.2 84.7

Source: NHANES 200–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, 

5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the NHANES 2005–

2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be identified in the data. 

Data reflect nutrient intake from foods and beverages, and do not include the contribution of vitamin and 

mineral supplements. Usual intake was estimated using the NCI method. 

Notes: Estimates are based on two dietary recalls per person. ’All school children’ includes children with missing 

NSLP participation or income. ’All NSLP participants’ includes children with missing income. Results for 

children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and 

nonparticipants. Significant differences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 

level). Differences are tested comparing NSLP participants and nonparticipants within income groups. NSLP 

participants are identified as children likely to have received a reimbursable school lunch on the intake day 

(see Appendix A). 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of 

variation. 
Diet Quality of American School Children by School Lunch Participation Status 16

Usual Intakes of Nutrients Assessed Using Adequate Intake Levels 

EARs are not defined for potassium, fiber, or sodium, so it is not possible to assess the adequacy of 

mean usual intakes for these nutrients. Instead, assessment for these nutrients focuses on the 

comparison of mean usual intakes to the Adequate Intake (AI) level. Populations with mean usual 

intakes that meet or exceed AI levels can be assumed to have high levels of nutrient adequacy. 

However, when mean usual intakes fall below the AI, no firm conclusions can be drawn about the 

prevalence of adequate usual intakes. In this analysis, we focus on intakes of potassium, fiber, and 

sodium by examining the mean usual intakes as a percentage of the AI. 

Mean usual intakes of fiber were assessed as a percentage of the AI and on a gram-per-calorie 

basis. The standard used to establish AIs for fiber was 14 grams per 1,000 calories, based on the 

median calorie intake for each age and gender group as reported in the 1994–1996, 1998 

Continuing Survey of Food Intakes by Individuals (IOM, 2005b).12 For sodium, we assessed mean 

usual intakes relative to the UL as well as the AI. The UL is the maximum level of daily nutrient 

intake that is likely to pose no risk of adverse health effects for almost all individuals in the general 

population. As intake increases above the UL, the potential risk for adverse effects may increase. 

For sodium, individuals with mean usual intakes that exceed the UL may be at increased risk of 

hypertension. 

Potassium 

For all school children, mean usual intakes of potassium were 52 percent of the AI (Exhibit 2-3). 

Among income-eligible children, NSLP participants had a higher mean usual intake of potassium 

than nonparticipants (55% of AI versus 47% of AI). This difference was largely attributable to 

differences among boys (62% of AI versus 51% of AI) (Appendix B, Table B-18). Given the 

limitations of the AI standard, these differences do not necessarily imply that income-eligible 

NSLP participants were more likely than their nonparticipant counterparts to have adequate usual 

intakes of potassium. 

Among children 5–8 years old, income-eligible NSLP participants had a higher mean usual intake 

of potassium than income-eligible nonparticipants (62% of AI versus 50% of AI) (Appendix B, 

Table B-18). Among children 9–13 years old, NSLP participants in both income groups had higher 

mean usual intakes of potassium than nonparticipants (54% of AI versus 44% of AI among 

income-eligible children; 52% of AI versus 46% of AI among higher-income children). Among 

children 14–18 years old, there were no differences between NSLP participants and 

nonparticipants in either income group in mean usual intakes of potassium. 

                                                            

12 Estimated intakes of fiber include dietary fiber only, but AIs are established for total fiber (dietary and functional). 

Therefore, mean usual intakes of fiber may be underestimated.
Diet Quality of American School Children by School Lunch Participation Status 17

Exhibit 2-3. Mean Usual Intakes of Potassium, as a Percentage of Adequate Intake (AI) Levels 

Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant and breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the 

contribution of vitamin and mineral supplements. Usual intake was estimated using the NCI method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ 

includes children with missing income. Results for children 5–18 years old are age-adjusted to account for 

different age distributions of NSLP participants and nonparticipants. Significant differences in proportions are 

noted by * (at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants 

within income groups. NSLP participants are identified as children likely to have received a reimbursable 

school lunch on the intake day (see Appendix A). 

Fiber 

The mean usual intake of fiber was slightly less than 50 percent of AI (47%) for all school children 

(Exhibit 2-4). On a gram-per-1,000 calorie basis, the mean usual intake of fiber was about 7, which 

is approximately half of the 14 gram standard used in setting the AI (Appendix B, Table B-20). 

Among income-eligible children, NSLP participants had a higher mean usual intake of fiber than 

nonparticipants (48% of AI versus 41% of AI; 7.0 g per 1,000 calories versus 6.1 g per 1,000 

calories). 

Among children 5–8 years and 9–13 years old, income-eligible NSLP participants had a higher 

mean usual intake of fiber than income-eligible nonparticipants (54% of AI versus 42% of AI for 

children 5–8 years old; 51% of AI versus 41% of AI for children 9–13 years old) (Appendix B, 

Tables B-19). Among children 14–18 years old, mean usual fiber intakes were comparable for 

NSLP participants and nonparticipants in both income groups. 

Sodium 

For all school children, mean usual intakes of sodium were more than twice the AI (226% of AI) 

(Appendix B, Table B-21). In addition, 95 percent of all school children had usual sodium intakes 

that exceeded the UL (Exhibit 2-5). There were no differences between NSLP participants and 

nonparticipants in their mean usual intake of sodium or the proportion of school children whose 

mean usual intake exceeded the UL. 

52% 54% 55% 53% 47%* 50%

0%

20%

40%

60%

80%

100%

All  school children All NSLP participants Income‐eligible for

free/RP meals

Higher‐income

Mean percentage of Al

NLSP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 18

Exhibit 2-4. Mean Usual Intakes of Fiber, as a Percentage of Adequate Intake (AI) Levels 

Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant and breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the 

contribution of vitamin and mineral supplements. Usual intake was estimated using the NCI method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ 

includes children with missing income. Results for children 5–18 years old are age-adjusted to account for 

different age distributions of NSLP participants and nonparticipants. Significant differences in proportions are 

noted by * (at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants 

within income groups. NSLP participants are identified as children likely to have received a reimbursable 

school lunch on the intake day (see Appendix A). 

Exhibit 2-5. Percentage of School Children with Usual Sodium Intakes above the Tolerable Upper 

Intake Level (UL) 

Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant and breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the 

contribution of vitamin and mineral supplements. Usual intake was estimated using the NCI method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ 

includes children with missing income. Results for children 5–18 years old are age-adjusted to account for 

different age distributions of NSLP participants and nonparticipants. Significant differences in proportions are 

noted by * (at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants 

within income groups. NSLP participants are identified as children likely to have received a reimbursable 

school lunch on the intake day (see Appendix A). 

Among income-eligible children 5–8 years old, NSLP participants had a higher mean usual intake 

of sodium than nonparticipants (235% of AI versus 210% of AI) (Appendix B, Table B21). NSLP 

47% 49% 48% 49% 41%* 48%

0%

20%

40%

60%

80%

100%

All children All NSLP participants Income‐eligible for

free/RP meals

Mean

Higher‐income

percentage of Al

NLSP participants Nonparticipants

95% 98% 97% 97% 91% 96%

0%

20%

40%

60%

80%

100%

All children All NSLP participants Income‐eligible for

free/RP meals

Higher‐income

Percentage of

school children

NLSP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 19

participants in both income groups were more likely than nonparticipants to have mean usual 

sodium intakes that exceeded the UL (100% versus 85% among income-eligible children; 98% 

versus 89% among higher-income children). These findings were largely attributable to differences 

in girls (99% versus 72% among income-eligible girls; 97% versus 80% among higher-income 

girls) (Appendix B, Table B21). Among children 9–13 years old and 14–18 years old, there were 

no differences between NSLP participants and nonparticipants in mean usual intake of sodium or 

the proportion of children with mean usual intake that exceeded the UL. 

Usual Intakes of Macronutrients 

The DRIs define AMDRs for intakes of macronutrients (including total fat, protein, and 

carbohydrate) expressed as a percentage of total calorie intake. The AMDRs reflect a range of 

usual intakes associated with reduced risk of chronic disease, while providing adequate intakes of 

other essential nutrients (IOM, 2005a). Intakes that are above or below the AMDR may increase 

risk of chronic diseases and insufficient intakes of essential nutrients. In this chapter, we focus on 

the percentage of individuals with usual intakes of total fat, protein, and carbohydrate (as a 

percentage of calories) that are above, below, or within the AMDRs. We also examine the 

percentage of individuals with usual intakes of saturated fat that are consistent with the 2010 

Dietary Guidelines recommendation (less than 10% of total calories from saturated fat). 

Almost all school children had usual intakes of protein (99%) and carbohydrate (98%) that were 

consistent with the AMDRs (Exhibit 2-6). Usual intake of protein was comparable for NSLP 

participants and nonparticipants.13 Almost three-quarters (74%) of children had usual intakes of 

total fat that were consistent with the AMDR, and those with intakes that were not consistent with 

the AMDR were more likely to exceed the recommended range than fall below it. Usual intake of 

total fat was comparable for NSLP participants and nonparticipants. 

Only 16 percent of school children had usual intakes of saturated fat that were consistent with the 

Dietary Guidelines recommendation (Exhibit 2-7). There were no differences between NSLP 

participants and nonparticipants in the proportions of school children with usual intakes of 

saturated fat that were consistent with recommendations. 

                                                            

13 Usual intakes of carbohydrate (as a percentage of calorie intakes) could not be estimated for income-eligible 

nonparticipant girls 5–8 years old due to small sample sizes and large variance. Therefore, differences between 

income-eligible NSLP participants and nonparticipants could not be determined.
Diet Quality of American School Children by School Lunch Participation Status 20

Exhibit 2-6. Usual Intakes of Macronutrients Compared to Standards 

All ages, 5–18 years old 5–8 years old 

All school 

children 

Income-eligible for 

free/reduced-priced meals Higher-Income All 

school 

children 

Income-eligible for 

free/reduced-priced meals Higher-Income 

NSLP 

participants

Nonparticipants NSLP 

participants

NonparticipantsNSLP 

participants 

NonparticipantsNSLP 

participants

Nonparticipants 

Percentage of children

Total fat 

Less than the AMDR 0.6 u 0.9 u 1.4 u 0.7 u 0.8 u 0.2 u 0.6 u 0.5 u 0.0 u 0.0 u

Within the AMDR 73.6 65.6 74.2 66.4 80.3 82.7 78.3 72.9 84.7 88.1

Above the AMDR 25.8 33.5 24.4 u 32.9 18.9 u 17.1 u 21.1 u 26.7 u 15.3 u 11.9 u

Protein 

Less than the AMDR 0.7 u 0.2 u 2.6 u 0.2 u 1.8 u 1.6 u 0.6 u 3.9 u 0.7 u 4.3 u

Within the AMDR 99.4 99.8 97.5 99.8 98.2 98.4 99.4 96.2 99.3 95.7

Above the AMDR. 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0

Carbohydrate 

Less than the AMDR 1.4 u 5.4 u - 3.2 u 1.6 u 0.1 u 0.8 u - 0.3 u 0.2 u

Within the AMDR 98.2 94.5 - 96.2 97.0 99.7 98.7 - 99.4 99.5

Above the AMDR 0.4 u 0.2 u - 0.6 u 1.4 u 0.2 u 0.5 u - 0.4 u 0.2 u

 

Saturated fat consistent w/ DGa 15.5 11.4 14.0 14.2 15.3 8.1 u 10.1 u 0.1 u 5.2 u 10.9 u

9–13 years old 14–18 years old 

All school 

children 

Income-eligible for 

free/reduced-priced meals Higher-Income All 

school 

children 

Income-eligible for 

free/reduced-priced meals Higher-Income 

NSLP 

participants

Nonparticipants NSLP 

participants

NonparticipantsNSLP 

participants 

NonparticipantsNSLP 

participants

Nonparticipants 

Percentage of children

Total fat 

Less than the AMDR 0.8 u 1.1 u 0.3 u 1.2 u 2.0 u 0.7 u 1.0 u 3.2 u 0.1 u 0.3 u

Within the AMDR 70.7 70.7 88.5 67.4 70.8 69.6 51.3 u 61.5 51.8 u 83.6

Above the AMDR 28.4 28.2 11.2 u 31.4 27.3 u 29.7 47.8 u 35.2 u 47.4 u 16.2 u

Protein 

Less than the AMDR 0.5 u 0.0 u 4.1 u 0.0 u 1.4 u 0.1 u 0.0 u 0.1 u 0.1 u 0.3 u

Within the AMDR 99.6 100.0 95.9 100.0 98.6 99.9 100.0 99.9 99.9 99.7

Above the AMDR. 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0

Carbohydrate 

Less than the AMDR 2.2 u 0.9 u 0.1 u 5.6 u 3.7 u 1.7 u 13.1 u 2.1 u 3.2 u 0.6 u

Within the AMDR 97.2 99.1 99.7 93.3 93.0 98.1 86.9 97.4 96.7 99.0

Above the AMDR 0.7 u 0.1 u 0.2 u 1.1 u 3.4 u 0.3 u 0.0 u 0.5 u 0.2 u 0.4 u

 

Saturated fat consistent w/ DGa 17.2 9.1 u 12.1 u 20.9 u 19.7 u 19.5 14.6 u 26.3 14.5 u 14.5 u

Source: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, 5–18 

years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; 

pregnant and breastfeeding women in NHANES 2007–2010 could not be identified in the data. Data reflect nutrient 

intake from foods and beverages, and do not include the contribution of vitamin and mineral supplements. Usual 

intake was estimated using the NCI method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes 

children with missing income. Results for children 5–18 years old are age-adjusted to account for different age 

distributions of NSLP participants and nonparticipants. Significant differences in proportions are noted by * (.05 level), 

** (.01 level), or *** (.001 level). Differences are tested comparing NSLP participants and nonparticipants within 

income groups. NSLP participants are identified as children likely to have received a reimbursable school lunch on 

the intake day (see Appendix A). 

a The 2010 Dietary Guidelines recommendation is less than 10 percent of calories from saturated fat. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of 

variation. 

- Usual intakes of carbohydrate (as a percentage of calorie intakes) could not be estimated for income-eligible 

nonparticipant girls 5–8 years old due to small sample sizes and large variance. Therefore, differences 

between income-eligible NSLP participants and nonparticipants overall or for children 5–8 years old could not 

be determined. 
Diet Quality of American School Children by School Lunch Participation Status 21

Exhibit 2-7. Percentage of School Children Meeting the Dietary Guidelines Recommendation for 

Saturated Fat 

Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall 

data, 5–18 years old. Excludes women 12–18 years old who were pregnant and breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the 

contribution of vitamin and mineral supplements. Usual intake was estimated using the NCI method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ 

includes children with missing income. Results for children 5–18 years old are age-adjusted to account for 

different age distributions of NSLP participants and nonparticipants. Significant differences in proportions are 

noted by * (at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants 

within income groups. NSLP participants are identified as children likely to have received a reimbursable 

school lunch on the intake day (see Appendix A). 

Findings by Age Group 

Among children 5–8 years old, usual intakes of protein, total fat, and saturated fat were 

comparable for NSLP participants and nonparticipants in both income groups.14 When the data are 

examined by gender, only one difference emerges for boys in this age group. Income-eligible 

NSLP participants in this subgroup were more likely than nonparticipants to have usual fat intakes 

that were consistent with the AMDR (74% versus 48%) (Appendix B, Table B-24). Among 

children 9–13 years old and 14–18 years old, usual intakes of protein, carbohydrate, total fat, and 

saturated fat were comparable for NSLP participants and nonparticipants in both income groups. 

   

                                                            

14 Usual intakes of carbohydrate (as a percentage of calorie intakes) could not be estimated for income-eligible 

nonparticipant girls 5–8 years old due to small sample sizes. Therefore, differences between income-eligible NSLP 

participants and nonparticipants in this age group could not be determined.

16% 14% 11% 14% 14% 15%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible for

free/RP meals

Higher‐income

Percentage of school children

NLSP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 22

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Diet Quality of American School Children by School Lunch Participation Status 23

Chapter 3. Usual Intakes of Calories and Body Mass Index 

In this chapter, we examine usual intakes of calories and body mass index (BMI). Achieving and 

maintaining an appropriate body weight is vital to sustaining good health (USDA & DHHS, 2010). 

The key to maintaining a healthy weight is achieving calorie (or energy) balance over time—this 

refers to the relationship between calories consumed and expended. The total number of calories a 

person needs depends on their age, gender, height, weight, and level of physical activity (Exhibit 

3-1). Imbalances between calorie intake and expenditure result in gains or losses of body fat, 

which affects body weight. Excess calorie consumption over time can result in overweight and 

obesity. 

 

It is difficult to assess whether usual calorie intakes are consistent with or exceed requirements. An 

individual’s estimated energy requirement (EER) is only an approximation of calorie requirements 

and actual requirements vary among individuals. Calorie requirements are also strongly influenced 

by physical activity, but activity levels are not precisely measured in most surveys, including 

NHANES. In addition, dietary intake is often underreported in surveys, especially by individuals 

who are overweight or obese (Moshfegh et al., 2008), which makes it difficult to assess accurately 

the appropriateness of usual calorie intakes.15 Thus, BMI is recommended for assessing the 

                                                            

15 The 24-hour dietary recall in NHANES is administered using USDA’s Automated Multiple-Pass Method (AMPM). 

This method is designed to minimize underreporting by giving respondents cues multiple times throughout the dietary 

recall to help them remember and describe the foods they consume.  

Usual Intakes of Calories 

Data 

 NHANES 2005–2010: One or two 24-hour recalls per child

Sample 

 School children 5–18 years old in school at time of NHANES 

interview and dietary recall 

Measures 

 NCI method for estimating: 

• Mean usual intake 

• Distributions of usual intake 

Body Mass Index 

Data 

 NHANES 2005–2010 

• Body Measures file 

Sample 

 Children 5–18 years old attending school 

Measure 

Proportion of children in each weight category based on BMIfor-age percentile
Diet Quality of American School Children by School Lunch Participation Status 24

appropriateness of usual calorie intakes because it provides a reliable indicator of the extent to 

which long-run (or usual) calorie intakes are consistent with or exceed requirements (IOM, 2005a). 

Exhibit 3-1. Estimated Daily Calorie Needs by Age, Gender, and Physical Activity Levela

Age/gender group 

Estimated daily calories needsb,c

Sedentary Moderately active Active 

Girlsd 

 5–8 years 1,200–1,400 1,400–1,600 1,600–1,800 

 9–13 years 1,400–1,600 1,600–2,000 1,800–2,200 

 14–18 years 1,800 2,000 2,400 

 

Boys 

 5–8 years 1,200–1,400 1,400–1,600 1,600–2,000 

 9–13 years 1,600–2,000 1,800–2,200 2,000–2,600 

 14–18 years 2,000–2,400 2,400–2,800 2,800–3,200 

Source: U.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. 

http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm 

Notes: Estimated amounts of calories needed to maintain calorie balance for various gender and age groups at three 

different levels of physical activity. The estimates are rounded to the nearest 200 calories. An individual’s 

calorie needs may be higher or lower than these average estimates. 

a Sedentary means a lifestyle that includes only the light physical activity associated with typical day-to-day life. 

Moderately active means a lifestyle that includes physical activity equivalent to walking about 1.5 to 3 miles per 

day at 3 to 4 miles per hour, in addition to the light physical activity associated with typical day-to-day life. 

Active means a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at 3 to 4 

miles per hour, in addition to the light physical activity associated with typical day-to-day life. b Based on Estimated Energy Requirements (EER) equations, using reference heights (average) and reference 

weights (healthy) for each age/gender group. For children and adolescents, reference height and weight vary. 

For adults, the reference man is 5 feet 10 inches tall and weighs 154 pounds. The reference woman is 5 feet 4 

inches tall and weighs 126 pounds. EER equations are from the Institute of Medicine. Dietary Reference 

Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington 

(DC): The National Academies Press; 2002. c The calorie ranges shown are to accommodate needs of different ages within the group. For children and 

adolescents, more calories are needed at older ages. For adults, fewer calories are needed at older ages. d Estimates for girls do not include girls who are pregnant or breastfeeding. 

In this chapter, we present key findings on usual calorie intakes and BMI separately for all school 

children 5–18 years old and each age group. All analyses are limited to school children, and we 

focus on only statistically significant differences between participants and nonparticipants. 

Usual Intakes of Calories 

Usual calorie intakes for each age group are shown in Exhibit 3-2. We used the method developed 

by the NCI to estimate usual intakes of calories (Parsons, Munuo, Buckman, Tooze, & Dodd, 

2009). A detailed description of the NCI method is provided in Appendix A. 

For each of the age groups examined, usual calorie intakes were comparable for NSLP participants 

and nonparticipants in both income groups (Exhibit 3-2). The only difference in the usual calorie 

intakes of NSLP participants and nonparticipants was observed among income-eligible girls 14–18 
Diet Quality of American School Children by School Lunch Participation Status 25

years old. In this subgroup, NSLP participants had a lower usual calorie intake than 

nonparticipants (1,548 calories versus 1,894 calories) (Appendix C, Table C-1). 

Exhibit 3-2. Usual Intakes of Calories among NSLP Participants and Nonparticipants, by Age Group

Source: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, 

5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the NHANES 2005–

2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be identified in the data. 

Data reflect nutrient intake from foods and beverages, and do not include contributions of vitamin and mineral 

supplements. Usual intake was estimated using the NCI method. 

Notes: Significant differences in proportions are noted by * (at least the .05 level). Differences are tested comparing 

NSLP participants and nonparticipants within income groups. NSLP participants are identified as children likely 

to have received a reimbursable school lunch on the intake day (see Appendix A). 

Body Mass Index 

BMI is a measure of the relationship between height and weight and is a widely accepted index for 

classifying the weight status of individuals as underweight, within a healthy range, overweight, or 

obese. Individuals who are overweight or obese have an increased risk of many health problems, 

including type 2 diabetes, heart disease, and certain types of cancer (USDA & DHHS, 2010). BMI 

can also be used to assess the appropriateness of usual calorie intakes (IOM, 2005a). A BMI in the 

healthy range indicates that usual calorie intakes are consistent with requirements, and a BMI 

above the healthy range indicates that usual calorie intakes exceed requirements. 

The Centers for Disease Control and Prevention (CDC) recommends using BMI to screen for 

overweight and obesity in children beginning at 2 years old. Because children grow at different 

rates at different times, children’s weight status is determined by using BMI-for-age percentiles 

that take into account a child’s age and gender. The CDC defines four different weight categories 

for children based on BMI-for-age percentiles (Exhibit 3-3). 

To estimate the prevalence of overweight and obesity among school children, we assigned each 

child to a category based on their BMI-for-age percentile. 

1,901 1,753

1,914 1,879

2,058 1,962 2,089

1,931 2,107 2,222 2,189 2,306

0

500

1,000

1,500

2,000

2,500

3,000

NSLP participants Nonparticipants NSLP participants Nonparticipants

Calories

5‐8 years old 9‐13 years old 14‐18 years old

Income‐eligible for free/reduced‐price meals Higher‐income
Diet Quality of American School Children by School Lunch Participation Status 26

Exhibit 3-3. Weight Categories Based on Body Mass Index (BMI)-for-Age Percentiles 

Weight category Criteria for childrena 

Underweight BMI < 5th percentile 

Healthy weight 5th percentile ≤ BMI < 85th percentile 

Overweight 85th percentile ≤ BMI < 95th percentile 

Obese BMI ≥ 95th percentile 

Source: Child and teen BMI categories at 

http://www.cdc.gov/healthyweight/assessing/bmi/childrens_bmi/about_childrens_bmi.html.  

a Children are categorized based on comparison of BMI-for-age percentile with CDC-recommended standards. 

Overall, 62 percent of school children had a BMI in the healthy range, 16 percent were overweight, 

and 19 percent were obese (Exhibit 3-4). There were no differences between NSLP participants 

and nonparticipants in the prevalence of overweight or obesity (Exhibit 3-4). When the data are 

examined by gender, several differences emerge. Among higher-income boys, NSLP participants 

were more likely than nonparticipants to have a healthy weight (66% versus 60%) (Appendix C, 

Table C-2). In contrast, among income-eligible girls, NSLP participants were less likely than 

nonparticipants to have a healthy weight (58% versus 60%). 

Exhibit 3-4. Distributions of Weight Status among NSLP Participants and Nonparticipants 

Source: NHANES 2005–2010 Body Measures data; Sample includes NHANES respondents with complete dietary 

recall data and height and weight data, 5–18 years old. Excludes women 12–18 years old who were pregnant 

or breastfeeding in the NHANES 2005–2006 data; pregnant or breastfeeding women in NHANES 2007–2010 

could not be identified in the data. 

 

Notes: Weight categories are defined as: underweight if BMI-for-age is < the 5th percentile on the CDC BMI-for-age 

growth chart; healthy weight if BMI-for-age is >= 5th and < the 85th percentiles; overweight if BMI-for-age is >= 

the 85th and < the 95th percentiles; and obese if BMI-for-age is >= the 95th percentile. Significant differences 

in percentages are noted by * (at least the .05 level). Differences are tested comparing NSLP participants and 

nonparticipants within income groups. NSLP participants are identified as children likely to have received a 

reimbursable school lunch on the intake day (see Appendix A). 

 

For each of the age groups examined, the prevalence of overweight and obesity were comparable 

for NSLP participants and nonparticipants in both income groups (Exhibit 3-5). The prevalence of 

2% 3% 4% 2% 1%

62% 60% 56% 63% 67%

16% 13% 13% 14% 18%

19% 23% 23% 21% 14%

0%

20%

40%

60%

80%

100%

All school children NSLP participants Nonparticipants NSLP participants Nonparticipants

Percentage of school children

All school children 5–18 years old

Underweight Healthy weight Overweight Obese

Income‐eligible for free/reduced‐price meals Higher‐income
Diet Quality of American School Children by School Lunch Participation Status 27

obesity increased across age groups (17% among children 5–8 years old, 19% among children 9–

13 years old, and 20% among children 14–18 years old) (Appendix C, Table C-2). The differences 

observed for boys and girls overall were not observed for individual age groups. However, among 

income-eligible boys 9–13 years old, NSLP participants were more likely than nonparticipants to 

have a healthy weight (66% versus 47%) (Appendix C, Table C-2). 

Exhibit 3-5. Distributions of Weight Status among NSLP Participants and Nonparticipants, by Age 

Group 

3% 1% 3% 2%

62% 63%

70% 72%

16% 15%

8%

15%

19% 21% 20% 11%

0%

20%

40%

60%

80%

100%

NSLP participants Nonparticipants NSLP participants Nonparticipants

Percentage of school children

School children 5‐8 years old

Income‐eligible for free/reduced‐price meals Higher‐income

3% 4% 3% 2%

60% 52%

65% 65%

14% 21%

15% 20%

23% 23% 18% 13%

0%

20%

40%

60%

80%

100%

NSLP participants Nonparticipants NSLP participants Nonparticipants

Percentage of school children

School children 9‐13 years old

Income‐eligible for free/reduced‐price meals Higher‐income
Diet Quality of American School Children by School Lunch Participation Status 28

Source: NHANES 2005–2010 Body Measures data; Sample includes NHANES respondents with complete dietary 

recall data and height and weight data, 5–18 years old. Excludes women 12–18 years old who were pregnant 

or breastfeeding in the NHANES 2005–2006 data; pregnant or breastfeeding women in NHANES 2007–2010 

could not be identified in the data. 

 

Notes: Weight categories are defined as: underweight if BMI-for-age is < the 5th percentile on the CDC BMI-for-age 

growth chart; healthy weight if BMI-for-age is >= 5th and < the 85th percentiles; overweight if BMI-for-age is >= 

the 85th and < the 95th percentiles; and obese if BMI-for-age is >= the 95th percentile. Results for children 5–

18 years old are age-adjusted to account for different age distributions of NSLP participants and 

nonparticipants. Significant differences in percentages are noted by * (at least the .05 level). Differences are 

tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

3% 7% 1%

60% 54% 57% 65%

10% 19% 19%

18%

27% 21% 24% 17%

0%

20%

40%

60%

80%

100%

NSLP participants Nonparticipants NSLP participants Nonparticipants

Percentage of school children

School children 14‐18 years old

Underweight Healthy weight Overweight Obese

Income‐eligible for free/reduced‐price meals Higher‐income
Diet Quality of American School Children by School Lunch Participation Status 29

Chapter 4. Consumption of Empty Calories 

In this chapter, we examine the contribution of empty calories to total calorie intakes for all school 

children and for NSLP participants and nonparticipants. The consumption of empty calories is an 

important aspect of diet quality. Foods and beverages that contain empty calories contribute 

calories to a diet while providing few nutrients. For school children, empty calories come from two 

main sources: solid fats and added sugars. The 2010 Dietary Guidelines recommend reducing 

consumption of solid fats and added sugars to allow for intake of recommended amounts of 

nutrient-dense foods (that is, foods that are fat-free or low fat with no added sugars) without 

exceeding overall calorie needs. The Dietary Guidelines specify maximum daily limits for empty 

calories for individuals 2 years and older, based on estimated calorie needs for three different 

physical activity levels. For school children, maximum daily limits for empty calories range from 

121 to 266 calories (or 8 to 12 percent of total calories), depending on age and gender, and 

assuming a sedentary level of physical activity (Exhibit 4-1). 

Exhibit 4-1. Estimated Calorie Needs and Maximum Limits on Empty Calories, by Age/Gender Group 

Age/gender group 

Estimated daily calories needsa Maximum daily limit on empty calories 

Sedentary Moderately active Active Calories As a percentage of 

total caloriesb

Girlsc 

 5–8 years 1,200 1,500 1,800 121 10 

 9–13 years 1,600 1,800 2,200 121 8 

 14–18 years 1,800 2,000 2,400 161 9 

Boys 

 5–8 years 1,400 1,500 2,000 121 9 

 9–13 years 1,800 2,000 2,600 161 9 

 14–18 years 2,200 2,600 3,200 266 12 

Source: U.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. 

http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm a Estimated daily calorie needs are rounded to the nearest 200 calories for consistency with USDA Food 

Patterns and differ slightly from the ranges of calorie needs presented in Exhibit 3-1. An individual’s calorie 

needs may be higher or lower than these average estimates. b Maximum limits for empty calories are expressed as a percentage of total calories, based on estimated calorie 

needs for sedentary individuals. c Estimates for girls do not include girls who are pregnant or breastfeeding. 

Consumption of Empty Calories 

Data 

 NHANES 2005–2010: Single 24-hour recall per child 

 MyPyramid Equivalents Database, Version 2.0 

 CNPP Addendum to MPED 2.0B 

Sample 

 Children 5–18 years old attending school 

Measure 

 Percentage of total calories contributed by empty calories, from 

solid fats and added sugars 
Diet Quality of American School Children by School Lunch Participation Status 30

Consumption of Empty Calories 

School children’s consumption of empty calories greatly exceeded the maximum limits specified 

in the 2010 Dietary Guidelines (Exhibit 4-2 and Appendix C, Table C-3). Overall, empty calories 

contributed 36 percent of children’s total calories, compared to recommended maximum limits of 

8 to 12 percent of total calories. Among income-eligible children, NSLP participants obtained a 

smaller share of their total calorie intake from empty calories than nonparticipants (34% versus 

37%) (Exhibit 4-2). No differences were observed among higher-income children. 

Exhibit 4-2. Average Percentage of Total Calories Contributed by Empty Calories, among School 

Children 5–18 Years Old1 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per person. ’All school children’ includes children with missing 

NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results for 5–18 

years old are age-adjusted to account for different age distributions of NSLP participants and nonparticipants. 

Significant differences in proportions are noted by * (at least the .05 level). Differences are tested comparing 

NSLP participants and nonparticipants within income groups. NSLP participants are identified as children 

likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

1 Empty calories from solid fats and added sugars were identified from the data sources listed above. 

Findings by Age Group 

For each of the age groups examined, the proportions of total calories contributed by the 

consumption of empty calories were comparable for NSLP participants and nonparticipants in both 

income groups. On average, children 5–8 years old obtained approximately 35 percent of their 

total calorie intake from empty calories, exceeding the maximum limit of 9 to 10 percent specified 

for this age group (Exhibit 4-3). Among income-eligible girls in this age group, NSLP participants 

obtained a smaller share of their total calorie intake from empty calories than their nonparticipant 

counterparts (33% versus 37%) (Appendix C, Table C-3). Among children 9–13 years old, intakes 

of empty calories ranged from 34 to 36 percent of total calories, exceeding the maximum limits of 

8 to 9 percent (Exhibit 4-3). Children 14–18 years old obtained the highest percentage of their total 

calorie intake from empty calories (37%), compared to children in other age groups (35% for 

children 5–8 and 9–13 years old) (Appendix C, Table C-3). 

36% 35% 34% 37%* 36% 37%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible for

free/RP meals

Higher‐income

Percentage of total calories

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 31

Exhibit 4-3. Average Percentage of Total Calories Contributed by Empty Calories by Age Group 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per person. Significant differences in proportions are noted by *

(at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants within income 

groups. NSLP participants are identified as children likely to have received a reimbursable school lunch on 

the intake day (see Appendix A). 

 

 

35% 34% 38% 36% 36% 35% 35% 36% 34% 38% 37% 37%

0%

20%

40%

60%

80%

100%

NSLP participants Nonparticipants NSLP participants Nonparticipants

Percentage of total calories

5‐8 years old 9‐13 years old 14‐18 years old

Income‐eligible for free/reduced‐price meals Higher‐income
Diet Quality of American School Children by School Lunch Participation Status 32

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Diet Quality of American School Children by School Lunch Participation Status 33

Chapter 5. Food Consumption Patterns 

In this chapter, we examine the food consumption patterns of school children and the differences 

between NSLP participants and nonparticipants using two measures: (1) the proportion of children 

consuming foods from specific food groups and subgroups, and (2) the average amounts of those 

food groups and subgroups consumed. The food groups and subgroups used in the analysis were 

defined using the “supermarket aisle” approach (Cole & Fox, 2008). This approach categorizes 

foods into one of ten major food groups (see Exhibit 5-1) and then into subgroups within the major 

groups. For example, whole milk, 2% milk, cheese, and yogurt are subgroups in the milk and milk 

products group. The complete list of major food groups and subgroups included in the supermarket 

aisle approach is shown in Exhibit 5-1. 

All of the supermarket aisle food groups and subgroups reflect foods consumed as discrete items. 

This includes combination items, including sandwiches, Mexican entrees, green salads, and soups 

that were reported in the dietary recall as individual components. For example, a sandwich 

reported as a beef patty, cheese, and roll was counted as one item and included in the 

“cheeseburger/hamburger” subgroup. 

Food Consumption Patterns 

Data 

 NHANES 2005–2010: Single 24-hour recall per child 

 MyPyramid Equivalents Database, Version 2.0 

 CNPP Addendum to MPED 2.0B 

 CNPP Fruit Database (03-04) 

Sample 

 Children 5–18 years old attending school 

Measures 

 Proportion of children consuming foods from supermarket aisle 

food groups in a day 

• Proportion of children consuming foods from supermarket 

aisle subgroups, among those consuming foods from the 

relevant food group 

 Mean amounts of foods from supermarket aisle food groups and 

subgroups consumed in a day, among the total population 

• Amounts in USDA Food Pattern units 

• Amounts in grams 
Diet Quality of American School Children by School Lunch Participation Status 34

Exhibit 5-1. Supermarket Aisle Food Groups and Subgroups Used to Classify Types and Amounts of 

Foods Consumed by NSLP Participants and Nonparticipants 

Grains Fruit and 100% Fruit Juice Organ meats Beverages Other Than 

Bread Fresh orange Hot dogs Milk and 100% Fruit Juice

Rolls Fresh other citrus Turkey Coffee 

English muffin Fresh apple Cold cuts Tea 

Bagels Fresh banana Fish Beer 

Biscuits, scones, croissants Fresh melon Shellfish Wine 

Muffins Fresh watermelon Bacon/sausage Liquor 

Cornbread Fresh grapes Eggs Water 

Corn tortillas Fresh peach/nectarine Beans (dry, cooked) Regular soda 

Flour tortillas Fresh pear Baked/refried beans Sugar-free soda

Taco shells Fresh berries Soy products Noncarbonated sweetened 

Crackers Other fresh fruit Chili con carne drinks 

Breakfast/granola bar Avocado/guacamole Meat mixtures w/ red meat Noncarbonated low-calorie/ 

Pancakes, waffles, French toast Lemon/lime - any form Meat mixtures w/ chicken/turkey sugar free drinks 

Cold cereal Canned or frozen in syrup Meat mixtures w/ fish Sweets and Desserts

Hot cereal Canned or frozen, no syrup Hamburgers/cheeseburgers Sugar and sugar substitutes 

Rice Applesauce, canned/frozen

 apples

Sandwiches (excl hamburger) Syrups/sweet toppings 

Pasta Hot dogs Jelly 

Vegetables Canned/frozen peaches Luncheon meat Jello 

Raw lettuce/greens Canned/frozen pineapple Beef, pork, ham Candy 

Raw carrots Other canned/frozen Protein/meal enhancement Ice cream 

Raw tomatoes Non-citrus juice Nuts Pudding 

Raw cabbage/coleslaw Citrus juice Peanut/almond butter Ice/popsicles 

Other raw vegetables, higher in 

 vitamins A or Ca

Dried fruit Seeds Sweet rolls

Milk and Milk Products Mixed Dishes Cake/cupcakes 

Other raw vegetables, lower in 

 vitamins A or Ca

Unflavored whole milk Tomato sauce & meat (no pasta) Cookies 

Unflavored 2% milk Chili con carne Pies/cobblers 

Salads (w/greens) Unflavored 1% milk Meat mixtures w/ red meat Pastries 

Cooked green beans Unflavored skim milk Meat mixtures w/ chicken/turkey Doughnuts 

Cooked corn Unflavored milk-% fat nfs Meat mixtures w/ fish Salty Snacks

Cooked peas Flavored whole milk Hamburgers/cheeseburgers Corn-based salty snacks

Cooked carrots Flavored 2% milk Sandwiches (excl hamburger) Pretzels/party mix 

Cooked broccoli Flavored 1% milk Hot dogs Popcorn 

Cooked tomatoes Flavored skim milk Luncheon meat Potato chips 

Cooked mixed Flavored milk-% fat nfs Beef, pork, ham Added Fats and Oils

Cooked starchy Soymilk Chicken, turkey Butter 

Other cooked deep yellow Dry or evaporated milk Mexican entrees Margarine 

Other cooked dark green Yogurt Macaroni & cheese Other added fats 

Other cooked vegetable, higher in 

 vitamins A or Ca

Cheese Pasta dishes, Italian style Other added oils 

Meat and Meat Alternates Rice dishes Salad dressing 

Other cooked vegetable, lower in 

 vitamins A or Ca

Beef Other grain mixtures Mayonnaise 

Ground beef Meat soup Gravy 

Other fried Pork Bean soup Cream cheese 

Cooked potatoes-not fried Ham Grain soups Cream /sour cream 

Cooked potatoes-fried Lamb and misc. meats Vegetables mixtures (inc soup) Other 

Vegetable juice Chicken 

Note: “nfs” represents “not further specified”. 
Diet Quality of American School Children by School Lunch Participation Status 35

a "Other raw" and "Other cooked" vegetables include all vegetables not categorized separately. Within these two 

groups, vegetables in the top quartile of the distribution of Vitamins A or C per 100 grams were categorized as "higher 

in vitamins A or C"; all others are "lower in vitamins A or C." Raw vegetables higher in vitamins A or C include 

broccoli, peppers (sweet and hot), snow peas, seaweed, and leeks. Raw vegetables lower in vitamins A or C include 

onions, cucumbers, celery, radishes, mushrooms, asparagus, squash, and green peas. Cooked vegetables high in 

nutrients include cabbage, peppers, asparagus, cauliflower, Brussels sprouts, and snow peas. Cooked vegetables 

that are low in nutrients include squash, artichokes, onions, mushrooms, eggplant, beets, and yellow string beans.

Proportions Consuming Foods from Supermarket Aisle Food Groups and 

Subgroups 

As mentioned earlier, this analysis includes all school children with a complete dietary recall on a 

weekday (Monday through Friday). We examined food choices at lunch, as well as over 24 hours 

since the NSLP provides foods to school children in reimbursable lunches. The reported results 

provide information about the extent to which food choices at lunch vary between NSLP 

participants and nonparticipant and whether any observed differences persist over 24 hours. It is 

important to note that all lunch foods consumed by NSLP participants were not necessarily 

provided by the program. 

Children may have consumed foods from non-reimbursable sources such as vending machines or a 

la carte sales or brought some items from home. In addition, the NHANES data may not capture 

the true nutritional profile of foods offered in the NSLP. Foods offered in reimbursable school 

meals are often specially formulated—for example, to lower levels of fat or sodium and/or to 

increase whole grain content—and may differ in nutrient content from the foods in the USDA 

database. 

The percentages reported for the major supermarket aisle food groups reflect the proportion of 

school children consuming one or more foods in a given food group, in any amount, on the day 

covered in the dietary recall. Percentages reported for food subgroups are conditional—that is, 

these percentages are based on children who consumed one or more foods from the major food 

group. So, for example, the percentages of children consuming different types of milk were 

computed with a denominator equal to the number of children consuming any foods from the 

“milk and milk products” major group. This approach allows us to compare food choices of NSLP 

participants with those of nonparticipants while controlling for overall levels of consumption at the 

major food group level. 

We discuss below only statistically significant differences between NSLP participants and 

nonparticipants within each income group, among all school children 5–18 years old.16 We focus 

on major food groups and subgroups that were consumed by at least 2 percent of children in any 

income/participation subgroup. Appendix C, Tables C-4 (consumption at lunch) and C-5 

(consumption over 24 hours) include results for every food group and subgroup defined in the 

supermarket aisle approach. 

                                                            

16 Data on the proportion of children in each age group that consumed foods from each major food groups and 

subgroups are presented in Appendix C, Tables C-4 and C-5; however, findings are not discussed in this chapter due to 

the large number of food groups and subgroups included in the analysis.    
Diet Quality of American School Children by School Lunch Participation Status 36

Consumption of Grains as Discrete Food Items 

Overall, 23 percent of school children consumed a discrete grain or grain-based item at lunch 

on the day covered in the dietary recall (Exhibit 5-2). This excludes grains and grain-based 

foods included in mixed dishes, such as sandwiches and pasta-based dishes. Over 24 hours, 75 

percent of school children consumed a discrete grain or grain-based item (Exhibit 5-2). There 

were no differences between NSLP participants and nonparticipants in the proportions that 

consumed a discrete grain item at lunch or over 24 hours. 

Exhibit 5-2. Percentage of School Children Consuming Grains as Discrete Food Items 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

 

23% 19% 14%

24%

12%

31%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants

75% 73% 67%

77%

69%

80%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 37

Consumption of discrete whole-grain items was low for all school children. Among children 

consuming at least one discrete grain item, only 15 percent consumed a discrete whole grain 

item at lunch and 27 percent consumed a discrete whole grain item at some point during the 

day (Appendix C, Tables C-4 and C-5). For children in both income groups, NSLP participants 

were less likely than nonparticipants to consume a whole-grain item at lunch (9% versus 29% 

for income-eligible and 4% versus 20% for higher-income) (Exhibit 5-3). These differences 

between NSLP participants and nonparticipants did not persist over the 24-hour period. 

At lunch, crackers, bread, rolls, and breakfast/granola bars were the most commonly consumed 

discrete grain items (Appendix C, Table C-4). For children in both income groups, NSLP 

participants were more likely than nonparticipants to consume rolls at lunch (31% versus 0% 

for income-eligible children; 35% versus 1% for higher-income children) (Appendix C, Table 

C-5). This difference persisted over 24 hours for higher-income children only. Over 24 hours, 

the most commonly consumed discrete grain items were cold cereal, bread, crackers, and 

pancakes/waffles/French toast. 

Exhibit 5-3. Percentage of School Children Consuming Discrete Whole Grain Foods, Among Those 

Consuming Any Discrete Grain Items 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

9% 4%

23%

29%* 28%

20%* 22%

30%

0%

20%

40%

60%

80%

100%

Percentage

Income‐eligible Higher‐income Income‐eligible Higher‐income

of school children

At Lunch Over 24 Hours

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 38

Consumption of Vegetables as Discrete Food Items 

Overall, 31 percent of school children consumed at least one discrete vegetable at lunch 

(Exhibit 5-4). NSLP participants in both income groups were more likely than nonparticipants 

to consume discrete vegetables at lunch, and the magnitude of differences was quite large (41% 

versus 22% for income-eligible children; 44% versus 22% for higher-income children) (Exhibit 

5-4). 

Over 24 hours, 58 percent of school children consumed a discrete vegetable (Exhibit 5-4). The 

differences between NSLP participants and nonparticipants in the proportions consuming 

discrete vegetables persisted over 24 hours, although the magnitude of the difference 

diminished (65% versus 50% for income-eligible children; 66% versus 53% among higherincome children) (Exhibit 5-4). 

Exhibit 5-4. Percentage of School Children Consuming Vegetables as Discrete Food Items 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

31%

42% 41% 44%

22%* 22%*

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants

58% 65% 65% 66%

50%* 53%*

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of school

children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 39

 

At lunch, the most commonly consumed discrete vegetable was cooked potatoes (54% of all 

school children) and almost half of cooked potatoes were fried (45%) (Appendix C, Table C4). Among income-eligible children who consumed any discrete vegetables at lunch, NSLP 

participants were less likely than nonparticipants to consume both cooked potatoes (including 

fried and not fried potatoes) (52% versus 73%) and fried potatoes (40% versus 64%) 

(Appendix C, Table C-4). Among higher-income children who consumed any discrete 

vegetable at lunch, there were no differences between NSLP participants and nonparticipants in 

the proportions consuming various types of vegetables. 

Over 24 hours, cooked potatoes remained the most commonly consumed discrete vegetable 

(56%) (Appendix C, Table C-5). Only one difference was observed between NSLP participants 

and income-eligible nonparticipants in the proportion consuming different types of vegetables 

over 24 hours. Among income-eligible children, NSLP participants were more likely than their 

nonparticipant counterparts to consume cooked green beans over 24 hours (17% versus 2%) 

(Appendix C, Table C-5). 

Consumption of Fruit and 100% Fruit Juice as Discrete Food Items 

Overall, 38 percent of school children consumed fruit or 100% fruit juice as discrete items at 

lunch (Exhibit 5-5). Among income-eligible children, NSLP participants were more likely than 

nonparticipants to consume fruit or 100% fruit juice at lunch (44% versus 25%) (Exhibit 5-5). 

Over 24 hours, almost two-thirds (63%) of children consumed a discrete fruit or 100% fruit 

juice. The differences between income-eligible NSLP participants and nonparticipants in the 

proportions consuming discrete fruit or 100% fruit juice persisted over 24 hours (70% versus 

52%) (Exhibit 5-5). 

Among children consuming discrete portions of fruit or 100% fruit juice, NSLP participants in 

both income groups were less likely than nonparticipants to consume any fresh fruit at lunch, and 

the magnitude of differences was greatest among higher-income children (41% versus 61% for 

income-eligible children; 47% versus 76% for higher-income children) (Appendix C, Table C-4). 

Among higher-income children, the difference between NSLP participants and nonparticipants in 

the proportion consuming fresh fruit persisted over 24 hours (57% versus 79%) (Appendix C, 

Table C-5). Similarly, NSLP participants in both income groups were more likely than 

nonparticipants to consume canned or frozen fruit at lunch (36% versus 16% for income-eligible 

children; 42% versus 10% for higher-income children) (Appendix C, Table C-4). The difference 

observed at lunch persisted over 24- hours for children in both income groups (24% versus 12% 

for income-eligible children; 32% versus 11% for higher-income children) (Appendix C, Table C5). Other differences between NSLP participants and nonparticipants in the specific types of fruit 

and 100% fruit juice consumed at lunch and over 24 hours are summarized in Exhibit 5-6. 
Diet Quality of American School Children by School Lunch Participation Status 40

Exhibit 5-5. Percentage of School Children Consuming Fruit and 100% Fruit Juice as Discrete Food 

Items 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

38% 43% 44% 42%

25%*

35%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of school children

NSLP participants Nonparticipants

63% 68% 70% 64%

52%*

61%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of school children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 41

Exhibit 5-6. Differences between NSLP Participants and Nonparticipants in Specific Fruit and 100% 

Fruit Juice Choices, Among School Children Consuming Fruit and 100% Fruit Juice as Discrete 

Items 

At Lunch 

Income-eligible NSLP participants were: 

less likely to consume... more likely to consume ...

Compared with income-eligible 

nonparticipants Fresh banana 

Canned or frozen fruit (without syrup); 

Canned/frozen peaches; Other 

canned/frozen fruit 

Higher-income NSLP participants were: 

less likely to consume... more likely to consume ...

Compared with higher-income 

nonparticipants -- Canned or frozen fruit (without syrup); Canned/frozen pineapple 

Over 24 Hours 

Income-eligible NSLP participants were: 

less likely to consume... more likely to consume ...

Compared with income-eligible 

nonparticipants -- 

Canned or frozen fruit (without syrup); 

Canned/frozen peaches; Other 

canned/frozen fruit; Citrus juice 

Higher-income NSLP participants were: 

less likely to consume... more likely to consume ...

Compared with higher-income 

nonparticipants -- Canned or frozen fruit (without syrup); Other 

canned/frozen fruit 

--Denotes no significant differences. 

Consumption of Milk and Milk Products as Discrete Food Items 

Overall, almost half of school children reported consuming milk or milk products as discrete items 

at lunch (Exhibit 5-7). For children in both income groups, NSLP participants were more likely 

than nonparticipants to consume milk or milk products at lunch, and the magnitudes of the 

differences were quite large (79% versus 18% for income-eligible children; 72% versus 25% for 

higher-income children) (Exhibit 5-7). 

Among children consuming any discrete milk or milk products at lunch, NSLP participants in both 

income groups were more likely than their nonparticipant counterparts to consume fluid milk and 

the magnitudes of these differences were also quite large (98% versus 54% for income-eligible 

children; 99% versus 63% for higher-income children) (Appendix C, Table C-4). Over 24 hours, 

the differences between NSLP participants and nonparticipants in the proportions consuming fluid 

milk persisted over 24 hours, although the magnitude of the differences diminished (98% versus 

87% for income-eligible children; 85% versus 88% among higher-income children) (Appendix C, 

Table C-5). 
Diet Quality of American School Children by School Lunch Participation Status 42

Exhibit 5-7. Percentage of School Children Consuming Milk and Milk Products as Discrete Food 

Items 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

 

Among children consuming any discrete milk or milk products, NSLP participants in both income 

groups were more likely than nonparticipants to consume flavored milk at lunch (68% versus 21% 

for income-eligible children; 69% versus 22% for higher-income children) (Exhibit 5-8) and over 

24 hours (63% versus 8% for income-eligible children; 58% versus 13% for higher-income 

children) (Appendix C, Table C-5) and the magnitude of the differences was quite large at both 

lunch and over 24 hours. Other differences between NSLP participants and nonparticipants in the 

specific types of milk and milk products consumed at lunch and over 24 hours are summarized in 

Exhibit 5-9. 

47%

75% 79% 72%

18%* 25%*

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants

76%

88% 89% 88%

58%*

70%*

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 43

Exhibit 5-8. Percentage of School Children Consuming Flavored and Unflavored Milk at Lunch, 

Among Those Consuming Milk and Milk Products as Discrete Food Items 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. Significant differences in proportions are noted 

by * (at least the .05 level). Differences are tested comparing NSLP participants and nonparticipants within 

income groups. NSLP participants are identified as children likely to have received a reimbursable school 

lunch on the intake day (see Appendix A). 

Exhibit 5-9. Differences between NSLP Participants and Nonparticipants in Specific Milk and Milk 

Products Choices, Among School Children Consuming Discrete Milk and Milk Products 

At Lunch 

 Income-eligible NSLP participants were: 

less likely to consume... more likely to consume ... 

Compared with income-eligible 

nonparticipants -- Flavored skim milk; Flavored fat not specified 

 Higher-income NSLP participants were: 

less likely to consume... more likely to consume ... 

Compared with higher-income 

nonparticipants Unflavored 2% milk; Cheese -- 

Over 24 Hours 

 Income-eligible NSLP participants were: 

less likely to consume... more likely to consume ... 

Compared with income-eligible 

nonparticipants Unflavored whole milk; Cheese 

Flavored whole milk; Flavored 2% milk; 

Flavored 1% milk; Flavored skim milk; 

Flavored fat not specified 

 Higher-income NSLP participants were: 

less likely to consume... more likely to consume ... 

Compared with higher-income 

nonparticipants -- Flavored 2% milk; Flavored 1% milk; 

Flavored fat not specified 

--Denotes no significant differences. 

68% 69%

31% 30%

21%* 22%*

33%

42%

0%

20%

40%

60%

80%

100%

Income‐eligible Higher‐income Income‐eligible Higher‐income

Percentage of

school children

Flavored milk    Unflavored milk

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 44

Consumption of Meat and Meat Alternates as Discrete Food Items 

One in five school children (20%) consumed a discrete meat or meat alternate at lunch (Exhibit 5-

10). This excludes meat and meat alternates included in mixed dishes, such as sandwiches and 

pasta-based dishes. Over 24 hours, more than half (55%) of all school children consumed a 

discrete meat or meat alternate (Exhibit 5-10). There were no differences between NSLP 

participants and nonparticipants in the proportions consuming a discrete meat or meat alternate at 

lunch or over 24 hours. 

Exhibit 5-10. Percentage of School Children Consuming Meat and Meat Alternates as Discrete Food 

Items 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

20% 20% 21% 19% 21% 19%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants

55% 56% 60%

51% 52% 55%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 45

Among children consuming any discrete meat or meal alternates at lunch, income-eligible NSLP 

participants were more likely than their nonparticipant counterparts to consume chicken (77% 

versus 59%) (Appendix C, Table C-4). Over 24 hours, income-eligible NSLP participants were 

less likely than nonparticipants to consume eggs (11% versus 19%) and were more likely to 

consume beans (9% versus 4%) (Appendix C, Table C-5). Among higher-income children, NSLP 

participants were more likely than nonparticipants to consume chicken, over 24 hours (52% versus 

32%) (Appendix C, Table C-5). 

Consumption of Mixed Dishes 

At lunch, 70 percent of school children consumed a mixed dish (Exhibit 5-11). For children in 

both income groups, NSLP participants were more likely than nonparticipants to consume a 

mixed dish at lunch (80% versus 59% for income-eligible children; 78% versus 64% for 

higher-income children) (Exhibit 5-11). Over 24 hours, almost all school children (91%) 

consumed a mixed dish. The differences observed at lunch persisted over 24-hours for incomeeligible children only, although the magnitude of the difference diminished (94% versus 87%) 

(Appendix C, Table C-5). 

Exhibit 5-11. Percentage of School Children Consuming Mixed Dishes 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

70%

79% 80% 78%

59%* 64%*

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school cildren

NSLP participants Nonparticipants

91% 94% 94% 94% 87%* 90%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 46

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

Differences between NSLP participants and nonparticipants in the specific types of mixed 

dishes consumed at lunch and over 24 hours are summarized in Exhibit 5-12. 

Exhibit 5-12. Differences between NSLP Participants and Nonparticipants in Specific Types of Mixed 

Dishes Consumed, Among Those Consuming Mixed Dishes 

At Lunch 

 Income-eligible NSLP participants were: 

less likely to consume... more likely to consume ... 

Compared with income-eligible 

nonparticipants Sandwiches with luncheon meat Pizza without meat; Pizza with meat 

 Higher-income NSLP participants were: 

less likely to consume... more likely to consume ... 

Compared with higher-income 

nonparticipants Sandwiches with luncheon meat Pizza without meat; Pizza with meat 

Over 24 Hours 

 Income-eligible NSLP participants were: 

less likely to consume... more likely to consume ... 

Compared with income-eligible 

nonparticipants Sandwiches with luncheon meat Hot dogs; Pizza without meat; Pizza with 

meat 

 Higher-income NSLP participants were: 

less likely to consume... more likely to consume ... 

Compared with higher-income 

nonparticipants -- Meat mixtures with red meat; Pizza with meat 

--Denotes no significant differences. 

Consumption of Beverages Other Than Milk and 100% Fruit Juice 

More than half (59%) of all school children consumed a beverage other than milk or 100% 

fruit juice at lunch (including water)17 (Exhibit 5-13). NSLP participants were considerably 

                                                            

17 Starting in NHANES 2005-2006, the consumption of drinking water was collected during the dietary recall. This 

analysis includes drinking water in the “beverages excluding milk and juice” major food group.
Diet Quality of American School Children by School Lunch Participation Status 47

less likely than nonparticipants to consume a beverage other than milk or 100% fruit juice at 

lunch (31% versus 80% for income-eligible children; 48% versus 75% for higher-income 

children) (Exhibit 5-13). Over 24 hours, nearly all school children (98%) consumed a beverage 

other than milk or 100% fruit juice (Exhibit 5-13). The difference between NSLP participants 

and nonparticipants observed at lunch persisted over 24 hours only for income-eligible children 

(96% versus 98%), although the magnitude of the difference diminished considerably (Exhibit 

5-13). 

Exhibit 5-13. Percentage of School Children Consuming Beverages Other Than Milk and 100% Fruit 

Juice 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Starting in NHANES 2005-2006, the consumption of 

drinking water was collected during the dietary recall. This analysis includes drinking water in the “beverages 

excluding milk and juice” major food group. Combination items, including sandwiches, Mexican entrees, 

green salads, and soups that were reported in the dietary recall as individual components, were counted as 

one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one item and 

included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with missing NSLP 

participation or income. ‘All NSLP participants’ includes children with missing income. Results for children 5–

18 years old are age-adjusted to account for different age distributions of NSLP participants and 

nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences are 

tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

59%

39%

31%

48%

80%* 75%*

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP Participants Nonparticipants

98% 97% 96% 98%* 98% 98%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 48

Among children consuming beverages other than milk or 100% fruit juice at lunch, incomeeligible NSLP participants were less likely than their nonparticipant counterparts to consume 

soda (16% versus 37%) and were more likely to consume water (65% versus 47%) (Appendix 

C, Table C-4). The difference in the proportions of income-eligible NSLP participants and 

nonparticipants consuming soda persisted over 24 hours, but the magnitude of the difference 

was smaller (43% versus 56%) (Appendix C, Table C-5). 

Consumption of Sweets and Desserts 

More than one-third (36%) of all school children consumed at least one type of sweet or 

dessert at lunch (Exhibit 5-14). For children in both income groups, NSLP participants were 

less likely than nonparticipant to consume sweets and desserts at lunch (23% versus 43% for 

income-eligible children; 29% versus 48% for higher-income children) (Exhibit 5-14). Over 24 

hours, 82 percent of school children consumed at least one type of sweet or dessert (Exhibit 5-

14). The differences between NSLP participants and nonparticipants in the proportions 

consuming at least one type of sweet or dessert did not persist over 24 hours for children in 

either income group (Exhibit 5-14). 

Exhibit 5-14. Percentage of School Children Consuming Sweets and Desserts 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

36%

26% 23% 29%

43%* 48%*

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants

82% 80% 77% 82% 85% 85%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 49

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

Among children consuming sweets and desserts at lunch, there were no differences between 

higher-income NSLP participants and nonparticipants in the specific types of sweets and 

desserts consumed (Appendix C, Table C-4). Over 24 hours, income-eligible NSLP 

participants were less likely than their nonparticipant counterparts to consume candy (39% 

versus 52%) or ice cream (19% versus 29%), and were more likely to consume cakes and 

cupcakes (11% versus 6%) (Appendix C, Table C-4). 

Consumption of Salty Snacks 

Overall, about 2 in 10 (21%) school children consumed a salty snack food at lunch (Exhibit 5-

15). NSLP participants in both income groups were less likely than nonparticipants to consume 

salty snacks (11% versus 30% for income-eligible children; 13% versus 30% for higherincome children) (Exhibit 5-15). Over 24 hours, nearly half of all school children (47%) 

consumed a salty snack item (Exhibit 5-15). The difference between NSLP participants and 

nonparticipants observed at lunch persisted over 24 hours only among higher-income children, 

but the magnitude of the difference decreased (42% versus 50%) (Exhibit 5-15). 

Among children consuming salty snacks, there were no differences between NSLP participants 

and nonparticipants in the types of salty snacks consumed at lunch or over 24 hours in either 

income group. Corn-based salty snacks were the most commonly consumed salty snack item, 

followed by potato chips. This rank order persisted over 24 hours (Appendix C, Tables C-4 and 

C-5). 

Consumption of Added Fats and Oils 

Only 6 percent of school children consumed fats or oils that were added to foods at lunch 

(Exhibit 5-16). This does not include fats added during cooking or included as part of a mixed 

dish. There were no differences between NSLP participants and nonparticipants in the 

proportions consuming added fats and oils at lunch. Over 24 hours, more than a quarter (27%) 

of all school children consumed fats or oils that were added to foods (Exhibit 5-16). Among 

income-eligible children, NSLP participants were less likely than nonparticipants to consume 

added fats and oils over 24 hours (17% versus 26%) (Exhibit 5-16). The only difference 

observed between NSLP participants and nonparticipants in the proportions consuming 

specific types of added fats and oils was among higher-income children. NSLP participants in 

this subgroup were more likely than nonparticipants to consume salad dressing at lunch (44% 

versus 14%) (Appendix C, Table C-4). This difference persisted over 24 hours (19% versus 

8%) (Appendix C, Table C-5). 
Diet Quality of American School Children by School Lunch Participation Status 50

Exhibit 5-15. Percentage of School Children Consuming Salty Snacks 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

 

21%

12% 11% 13%

30%* 30%*

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants

47% 43% 43% 42% 48% 50%*

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 51

Exhibit 5-16. Percentage of School Children Consuming Fats and Oils Added to Foods 

At Lunch 

Over 24 Hours 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Sample includes NHANES respondents with complete dietary 

recall data, 5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the 

NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Combination items, including sandwiches, Mexican 

entrees, green salads, and soups that were reported in the dietary recall as individual components, were 

counted as one food choice. For example, a sandwich reported as beef, cheese, and roll was counted as one 

item and included in the “cheeseburger/hamburger” subgroup. ‘All school children’ includes children with 

missing NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results 

for children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in proportions are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

Average Amounts of Foods Consumed from Supermarket Aisle Food Groups and 

Subgroups 

We also estimated the average amounts of foods consumed from the food groups and subgroups 

defined using the “supermarket aisle” approach (Cole & Fox, 2008). Estimates of average amounts 

consumed from specific food groups and subgroups reflect average consumption over 24-hours for 

the total population—that is, the means include “zeros” for children who did not consume foods 

from specific food groups and subgroups. For most major food groups (and subgroups within these 

6% 5% 5% 3% 5% 9%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants

27% 21% 17%

26%* 28% 32%

0%

20%

40%

60%

80%

100%

All school children All NSLP participants Income‐eligible Higher‐income

Percentage of

school children

NSLP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 52

major groups), average amounts are reported in USDA Food Pattern units (cup or ounce 

equivalents). For selected major food groups and subgroups—mixed dishes, other beverages, 

sweets and desserts, salty snacks, and added fats and oils—average amounts are more 

appropriately reported in grams. The estimates reflect average daily amounts of foods consumed 

on the day covered in the dietary recall. Because the estimates include both consumers and nonconsumers, findings for some food groups and subgroups are heavily influenced by large 

proportions of non-consumers.18 

In summarizing findings, we discuss only significant differences between NSLP participants and 

nonparticipants in amounts consumed at the major food group level. We also present findings for 

food subgroups that were consumed in amounts of at least 0.2 cup or ounce equivalent (cup eq or 

oz eq) for grains, fruits, vegetables, milk and milk products, and meat/meat alternates; or a 

minimum gram amount depending on the food group. Detailed data are shown in Appendix C, 

Table C-6. 

It is important to note that estimates of amounts consumed should not be construed as representing 

total intakes of USDA Food Pattern food groups or compared to recommendations for these food 

groups. We did not estimate total intakes of USDA Food Pattern food groups. These data have 

been estimated by the USDA using NHANES 2005-2006, 2007–2008 and 2009–2010 data and can 

be found on the USDA website http://www.ars.usda.gov/Services/docs.htm?docid=23868. In this 

chapter, we include some comparisons to these data to provide some perspective on how intakes of 

food groups from discrete food items compares to total consumption. 

Grains as Discrete Food Items 

On average, school children consumed 2.1 ounce equivalents of grains from discrete grain or 

grain-based items over 24 hours (Appendix C, Table C-6). This excludes grains and grainbased foods included in mixed dishes, such as sandwiches and pasta-based dishes.19 For 

children in both income-groups, there were no differences between NSLP participants and 

nonparticipants in the average amounts of discrete grain items consumed, overall or for 

specific types of discrete grain items (Appendix C, Table C-6). 

Vegetables as Discrete Food Items 

Overall, school children consumed 0.5 cup equivalent of discrete vegetables over 24 hours on 

average (Appendix C, Table C-6). This excludes vegetables included in mixed dishes, such as 

sandwiches and casseroles.20 Despite the fact that NSLP participants in both income groups 

                                                            

18 Average amounts consumed were also estimated among consumers only. Full tabulations for this analysis are 

provided in Appendix C, Tables C-6 and C-8.

19 When grains from mixed dishes and other food groups (for example, sweets and desserts) are included in estimates 

of average consumption of grains, means range from 6.0 to 9.1 ounce equivalents (WWEIA, NHANES 2005-2006, 

2007-2008 and 2009-2010, ages 6-19 years; available at http://www.ars.usda.gov/Services/docs.htm?docid=23868). 

Thus, grains are consumed from many different sources, not just as discrete items.

20 When vegetables from mixed dishes and other food groups are included, average consumption of vegetables was 0.8 

to 1.3 cup equivalents (WWEIA, NHANES 2005-2006, 2007-2008 and 2009-2010, 6–19 years old; available at 

http://www.ars.usda.gov/Services/docs.htm?docid=23868). Thus, vegetables are consumed from different sources, not 

just as discrete items.
Diet Quality of American School Children by School Lunch Participation Status 53

were more likely than nonparticipants to consume discrete vegetables over 24 hours (Exhibit 5-

4), there were no differences in the average amounts of discrete vegetables consumed. 

On average, school children consumed 0.2 cup equivalent of raw vegetables, 0.2 cup 

equivalent of cooked vegetables other than potatoes, and 0.2 cup equivalent of cooked potatoes 

(Appendix C, Table C-6). There were no differences between NSLP participants and 

nonparticipants in the average amounts of specific types of discrete vegetables consumed. 

Fruit and 100% Fruit Juice as Discrete Food Items 

School children consumed an average of 1.1 cup equivalents of fruit and as discrete items on 

the day covered in the dietary recall. This excludes fruit and 100% fruit juice included in mixed 

dishes or sweets and desserts, such as pies.21 Income-eligible NSLP participants consumed a 

larger average amount of fruit and 100% fruit juice than their nonparticipant counterparts (1.3 

cup eq versus 1.0 cup eq) (Appendix C, Table C-6). This is consistent with the fact that 

income-eligible NSLP participants were more likely than nonparticipants to consume fruit or 

100% fruit juice over 24 hours (Exhibit 5-5). 

On average, children consumed, 0.6 cup equivalent of fresh fruit, 0.1 cup equivalent of canned 

or frozen fruit, and 0.4 cup equivalent of 100% fruit juice. Income-eligible NSLP participants 

consumed larger average amounts of whole fruit22 and 100% fruit juice than their 

nonparticipant counterparts (for whole fruit, 0.7 cup eq versus 0.5 cup eq; for 100% fruit juice, 

0.6 cup eq versus 0.4 cup eq) (Appendix C, Table C-6). Among higher-income children, NSLP 

participants consumed a smaller average amount of fresh fruit than nonparticipants (0.5 cup eq 

versus 0.7 cup eq). There was only one difference in the average amounts of specific types of 

fruit and 100% fruit juice consumed by income-eligible NSLP participants and nonparticipants 

over 24 hours and the magnitude of the difference was small. On average, NSLP participants in 

this income group consumed a larger amount of fresh apple than nonparticipants (0.3 cup eq 

versus 0.2 cup eq). 

Milk and Milk Products as Discrete Food Items 

On average, school children consumed 1.4 cup equivalents of milk and milk products as discrete 

items over 24 hours, mostly from fluid milk. This excludes milk and milk products included in 

mixed dishes and sweets and desserts, such as pizza or cakes.23 Among children in both income 

groups, NSLP participants consumed a larger average amount of milk and milk products than 

nonparticipants (1.8 cup eq versus 0.9 cup eq for income-eligible children; and 1.9 cup eq versus 

1.3 cup eq for higher-income children) (Appendix C, Table C-6). 

                                                            

21 Estimates are comparable when all fruit sources are included (1.4 to 0.8 cup equivalents; WWEIA, NHANES 2005-

2006, 2007-2008 and 2009-2010, 6–19 years old; available at 

http://www.ars.usda.gov/Services/docs.htm?docid=23868). Thus, most fruit is consumed as discrete items. 22 Whole fruit was defined as fresh, canned, frozen, or dried fruit.   23 When milk and milk products from mixed dishes and other food groups (for example, sweets and desserts) are 

included, average consumption of dairy was 1.7 to 2.5 cup equivalents (WWEIA, NHANES 2005-2006, 2007-2008 

and 2009–2010, 6–19 years old; available at http://www.ars.usda.gov/Services/docs.htm?docid=23868). Thus, milk 

and milk products are consumed from different sources, not just as discrete items. 
Diet Quality of American School Children by School Lunch Participation Status 54

Among income-eligible children, NSLP participants consumed more cow’s milk than their 

nonparticipant counterparts over 24 hours (1.6 cup eq versus 0.8 cup eq), and in particular, 

consumed more unflavored 2% milk (0.4 cup eq versus 0.2 cup eq) (Appendix C, Table C-6). 

Among higher-income children, NSLP participants also consumed a larger average amount of 

cow’s milk than their nonparticipant counterparts (1.6 cup eq versus 1.0 cup eq). In addition, 

NSLP participants in this income group consumed more flavored milk than nonparticipants (0.6 

cup eq versus 0.1 cup eq), and in particular, consumed more 2% flavored milk (0.2 cup eq versus 

0.1 cup eq) (Appendix C, Table C-6). 

Meat and Meat Alternates as Discrete Food Items 

School children consumed an average of 1.7 ounce equivalents of discrete meat and meat 

alternates on the day covered in the dietary recall (Appendix C, Table C-6). This excludes meat 

and meat alternates included in mixed dishes, such as sandwiches and pasta-based dishes.24 There 

were no differences between NSLP participants and nonparticipants in the average amounts of 

discrete meat or meat alternates consumed. However, there was one difference observed in the 

average amounts of specific types of discrete meat or meat alternates consumed. Among incomeeligible children, NSLP participants consumed a larger average amount of chicken than 

nonparticipants over 24 hours (1.1 oz eq versus 0.7 oz eq). 

Mixed Dishes 

On average, school children consumed 339 grams of mixed dishes (Appendix C, Table C-6). 

For children in both income-groups, there were no differences between NSLP participants and 

nonparticipants in the average amounts of mixed dishes consumed. Among income-eligible 

children, NSLP participants consumed a larger average amount of pizza without meat than 

nonparticipants, although the magnitude of the difference was small (20 g versus 9 g). Among 

higher-income children, NSLP participants consumed a larger average amount of pizza with 

meat than nonparticipants, and the magnitude of the difference was also small (37 g versus 21 

g) (Appendix C, Table C-6). 

Beverages other than Milk and 100% Fruit Juice 

Among children in both income groups, NSLP participants consumed a smaller average 

amount of beverages other than milk and 100% fruit juice (including water) than 

nonparticipants (798 g versus 1,401 g for income-eligible children; and 993 g versus 1,304 g 

for higher-income children) (Appendix C, Table C-6). NSLP participants in both income 

groups consumed smaller average amounts of water than nonparticipants (396 g versus 621 g 

for income-eligible children; and 491 g versus 680 g for higher-income children). Incomeeligible NSLP participants also consumed smaller average amounts of noncarbonated 

sweetened drinks (for example, juice drinks that were not 100% fruit juice and sports drinks) 

(157 g versus 231 g), noncarbonated low-calorie/sugar-free drinks (22 g versus 37 g), any soda 

(166 g versus 331 g) and regular soda (153 g versus 305 g) (Appendix C, Table C-6). The 

findings for any soda and regular soda are consistent with the fact that income-eligible NSLP 

                                                            

24 When meat and meat alternates from mixed dishes and other food groups are included, average consumption of 

protein foods was 3.6 to 6.5 ounce equivalents (WWEIA, NHANES 2005–2006, 2007–2008, and 2009–2010, 6–19 

years old; available at http://www.ars.usda.gov/Services/docs.htm?docid=23868). Thus, meat and meat alternates are 

consumed from many different sources, not just as discrete items.
Diet Quality of American School Children by School Lunch Participation Status 55

participants were less likely than their nonparticipant counterparts to consume these beverages 

(Appendix C, Table C-5). 

Sweets and Desserts 

There were no differences between NSLP participants and nonparticipants in the average 

amounts of sweets and desserts consumed over 24 hours, overall or for specific types of sweets 

and desserts (Appendix C, Table C-6). 

Salty Snacks 

Among income-eligible children, NSLP participants consumed a smaller average amount of 

salty snacks than nonparticipants, although the magnitude of the difference was small (19 g 

versus 26 g). NSLP participants in this income group consumed a smaller average amount of 

corn-based salty snacks than nonparticipants (8 g versus 13 g) (Appendix C, Table C-6). 

Added Fats and Oils 

On average, school children consumed about one and one half teaspoons (8 g) of fats and oils 

added to the foods they consumed (Appendix C, Table C-6). There were no differences 

between NSLP participants and nonparticipants in the average amounts of added fats and oils 

consumed overall or for specific types of added fats or oils. 

 
Diet Quality of American School Children by School Lunch Participation Status 56

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Diet Quality of American School Children by School Lunch Participation Status 57

Chapter 6. The Healthy Eating Index-2005 

In this chapter, we examine the overall quality of the diets consumed by all school children and by 

NSLP participants and nonparticipants using the Healthy Eating Index (HEI). The HEI is a 

measure of diet quality that assesses conformance to key recommendations of the Dietary 

Guidelines (USDA & DHHS, 2010). It has been adopted by the USDA as a tool to monitor the 

quality of foods consumed by the U.S. population overall, as well as progress toward healthier 

eating habits among nutrition assistance program participants (Guenther, Reedy, & Krebs-Smith, 

2008). The HEI was first created in 1995 by the USDA’s Center for Nutrition Policy and 

Promotion (CNPP). It was revised in 2006 to reflect the 2005 Dietary Guidelines (HEI-2005) and 

updated in 2012 to reflect the 2010 Dietary Guidelines (HEI-2010). Because the HEI-2005 

provides a measure of diet quality relative to the dietary recommendations that were in place when 

the NHANES 2005–2010 data were collected, we present findings based on the HEI-2005 in this 

chapter. Findings based on the HEI-2010 can be found in Appendix D. 

All analyses are limited to school children 5–18 years old. HEI scores were estimated at the 

population level, using the population ratio method.25 The analysis is based on data from the 

NHANES 2005–2010, and estimates are based on a single day of intake. We discuss only 

statistically significant differences between NSLP participants and nonparticipants. We present 

detailed results in Appendix C, Table C-10. 

The Healthy Eating Index-2005 

The HEI-2005 is a scoring metric that is made up of 12 components, each reflecting a key aspect 

of diet quality. The standards used to assign HEI-2005 component scores are expressed on a 

density basis (that is, amounts per 1,000 calories or a percentage of total calories) rather than 

                                                            

25 This method involves calculating mean intakes of relevant food groups, nutrients, and calories for the population, 

and then calculating the ratios of the means with calories in the denominator, and comparing with HEI standards for 

scoring (as shown in Exhibit 6-1 and Appendix D, Figure D-1). See Appendix A for more detail.

Healthy Eating Index-2005 (HEI-2005) 

Data 

 NHANES 2005–2010: Single 24-hour recall per child 

 MyPyramid Equivalents Database, version 2.0 

 CNPP Addendum to MPED 2.0B 

 CNPP 03-04 Fruit Database 

Sample

 Children 5–18 years old attending school 

Measures 

 HEI-2005 Total Score 

 HEI-2005 Component Scores 
Diet Quality of American School Children by School Lunch Participation Status 58

absolute amounts of foods consumed. The use of such standards in assessing diet quality reflects 

the recommendation that individuals should strive to meet food group and nutrient guidelines 

while maintaining energy balance, rather than meeting these guidelines simply by consuming large 

quantities of food. 

Nine of the 12 HEI-2005 components are adequacy components. They assess intakes of specific 

food groups, relative to amounts recommended to ensure adequate nutrient intakes. Adequacy 

components include the following: Total Fruit, including juice; Whole Fruit; Total Vegetables; 

Dark Green and Orange Vegetables and Legumes; Total Grains; Whole Grains; Milk; Meat and 

Beans; and Oils. The remaining three components of the HEI-2005, referred to as moderation 

components, assess intakes of Saturated Fat, Sodium, and Empty Calories—dietary constituents 

that are commonly consumed in excess. 

The HEI-2005 components and the standards used in assigning scores are shown in Exhibit 6-1. 

Exhibit 6-1. Healthy Eating Index-2005 Components and Standards for Scoring 

Component Maximum 

Score 

Standard for 

Minimum Score 

of Zero 

Standard for Maximum Score 

Adequacy components (higher score indicates higher consumption) 

1. Total Fruit (including 100% fruit juice) 5 No intake ≥ 0.8 cup equiv. per 1,000 kcal 

2. Whole Fruit 5 No intake ≥ 0.4 cup equiv. per 1,000 kcal 

3. Total Vegetables 5 No intake ≥ 1.1 cup equiv. per 1,000 kcal 

4. Dark Green and Orange 

 Vegetables and Legumes 5 No intake ≥ 0.4 cup equiv. per 1,000 kcal 

5. Total Grains 5 No intake ≥ 3.0 oz equiv. per 1,000 kcal 

6. Whole Grains 5 No intake ≥ 1.5 oz equiv. per 1,000 kcal 

7. Milk 10 No intake ≥ 1.3 cup equiv. per 1,000 kcal 

8. Meat and Beans 10 No intake ≥ 2.5 oz equiv. per 1,000 kcal 

9. Oils 10 No intake ≥ 12 grams per 1,000 kcal 

Moderation components (higher score indicates lower consumption) 

10. Saturated Fata 10 ≥ 15% ≤ 7% of calories 

11. Sodiuma 10 ≥ 2.0 grams ≤ 0.7 grams per 1,000 kcal 

12. Empty Caloriesb 20 ≥ 50% ≤ 20% of calories 

Total score 100 

Source: Healthy Eating Index-2005, U.S. Department of Agriculture, Center for Nutrition Policy and Promotion 

(CNPP) Fact Sheet No. 1, December 2006. 

Note: Equiv. = equivalent; kcal = calories; oz equiv. = ounce equivalent.

a Saturated Fat and Sodium get a score of 8 for the intake levels that reflect the 2005 Dietary Guidelines, <10% 

of calories from saturated fat and 1.1 grams of sodium per 1,000 kcal, respectively. b The term “Empty Calories” was substituted for the HEI-2005 component for “calories from solid fats, alcoholic 

beverages, and added sugars” to promote consistency throughout the report. The HEI-2010 renamed this 

component to be Empty Calories to provide a more concise term that would convey the concept to 

consumers (Guenther et al. 2013). All calories consumed from alcohol are included in the Empty Calories 

component. 
Diet Quality of American School Children by School Lunch Participation Status 59

Maximum scores for individual components range from 5 to 20 points. Scores for intakes between 

the minimum and maximum standards are scored proportionately.26 For example, an intake that is 

halfway between the criteria for the maximum and minimum scores yields a score that is half the 

maximum score. Higher scores for each of the adequacy components reflect greater consumption, 

whereas higher scores for each of the moderation components reflect lower consumption. Scores 

for each of the 12 components are summed to create a total HEI-2005 score, with a maximum 

value of 100. 

Total HEI-2005 Scores 

Overall, school children scored 58 out of a possible 100 points on the HEI-2005 (Exhibit 6-2). 

Total scores across income/participation groups ranged from a low of 55 to a high of 61. This 

indicates that the diets of school children, regardless of income and NSLP participation, fell 

considerably short of meeting 2005 Dietary Guidelines recommendations. Among income-eligible 

children, NSLP participants had a higher total HEI-2005 score than their nonparticipant 

counterparts (60.5 versus 55.1). There were no differences in total HEI-2005 scores between 

higher-income NSLP participants and nonparticipants. 

Exhibit 6-2. Healthy Eating Index-2005 Total Scores 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Health Eating Index-2005, U.S. Department of Agriculture, 

Center for Nutrition Policy and Promotion (CNPP) Fact Sheet No. 1, December 2006. Sample includes 

NHANES respondents with complete dietary recall data, 5–18 years old. Excludes women 12–18 years old 

who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

NHANES 2007–2010 could not be identified in the data. 

Notes: Estimates are based on a single dietary recall per person. ’All school children’ includes children with missing 

NSLP participation or income. ‘All NSLP participants’ includes children with missing income. Results for 

school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants 

and nonparticipants. Significant differences in mean scores are noted by * (at least the .05 level). Differences 

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are 

identified as school children likely to have received a reimbursable school lunch on the intake day (see 

Appendix A). 

                                                            

26 For Saturated Fat and Sodium, a score of 8 is assigned for intake levels that reflect the 2005 Dietary Guidelines

recommendations—less than 10 percent of calories from saturated fat and less than 1.0 grams of sodium per 1,000 

calories, respectively. Intakes between the standard for scores of 0 and 8 and between 8 and 10 are scored 

proportionately.   

57.8 59.1 60.5 55.1* 56.8 57.1

0

20

40

60

80

100

All school children All NSLP participants Income‐eligible for

free/RP meals

Higher‐income

NLSP participants Nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 60

School children 5–8 years old scored 61 out of a possible 100 points on the HEI-2005. Relative 

to children in other age groups, school children 5–8 years old had the highest total HEI-2005 

score (61.0 versus 58.6 for school children 9–13 years old and 54.8 for school children 14–18 

years old) (Appendix C, Table C-10). Among income-eligible school children 9–13 years old, 

NSLP participants had a higher total HEI-2005 score than nonparticipants). 

HEI-2005 Component Scores 

School children in all income/participation groups achieved the maximum score (of 5.0) for 

Total Grains, but scores for all of the other components were below the maximum possible 

score (Exhibits 6-3 and 6-4). Besides Total Grains, scores were highest for Meat and Beans 

(ranging from 8.5 to 8.9 out of 10) and Milk (ranging from 6.8 to 9.5 out of 10). Scores were 

lowest for Dark Green and Orange Vegetables and Legumes (ranging from 0.5 to 0.8 out of 5) 

and Whole Grains (0.6 to 0.9 out of 5), reaching only 10 to 20 percent of their maximum 

scores. Scores for Total Vegetables, Sodium, and Empty Calories, although relatively higher 

than Whole Grains and Dark Green and Orange Vegetables and Legumes, were no higher than 

50 percent of the maximum score, indicating a substantial need for improving the quality of the 

diets consumed by all school children. 

Among income-eligible school children, NSLP participants had a higher score than 

nonparticipants for Total Vegetables (2.5 versus 2.2) and Milk (9.1 versus 6.8) (Exhibit 6-3). 

The difference for Milk was also observed among income-eligible children in each age group 

(5–8, 9–13, and 14–18 years old) (Appendix C, Table C-10). Income-eligible NSLP 

participants also had a higher score than their nonparticipant counterparts for Empty Calories 

(10.3 versus 8.0), indicating a lower consumption of this component. This difference was also 

observed among children 14-18 years old (Appendix C, Table C-10). 

Among higher-income school children, NSLP participants had a lower score than nonparticipants 

for Total Fruit (2.7 versus 3.4) and Whole Fruit (3.2 versus 4.1) (Exhibit 6-4). These differences 

were also observed among children 14–18 years old (Appendix C, Table C-10). 

On the other hand, higher-income NSLP participants had a higher score than their nonparticipant 

counterparts for Milk (9.5 versus 7.6) (Exhibit 6-4). This difference was also observed among 

children 9–13 and 14–18 years old (Appendix C, Table C-10). 
Diet Quality of American School Children by School Lunch Participation Status 61

Exhibit 6-3. Healthy Eating Index-2005 Component Scores for School Children Income-Eligible to 

Receive Free or Reduced-Price Meals 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Health Eating Index-2005, U.S. Department of Agriculture, 

Center for Nutrition Policy and Promotion (CNPP) Fact Sheet No. 1, December 2006. Sample includes 

NHANES respondents with complete dietary recall data, 5–18 years old. Excludes women 12–18 years old 

who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

NHANES 2007–2010 could not be identified in the data. 

Notes: Estimates are based on a single dietary recall per person. Results for school children 5–18 years old are 

age-adjusted to account for different age distributions of NSLP participants and nonparticipants. Significant 

differences in mean scores are noted by * (at least the .05 level). Differences are tested comparing NSLP 

participants and nonparticipants within income groups. NSLP participants are identified as school children 

likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

3.9 3.9

2.5

0.5

5.0

0.6

3.3 3.2

2.2*

0.5

5.0

0.7

0

1

2

3

4

5

Total Fruit Whole Fruit Total Vegetables Dark Green and

Orange Vegetables

and Legumes

Total Grains Whole Grains

Components with a Maximum Score of 5

Income‐eligible NSLP participants Income‐eligible NSLP nonparticipants

9.1 8.9

6.9

5.2

3.8

6.8*

8.8

7.0

5.7

4.1

0

2

4

6

8

10

Milk Meat and Beans Oils Saturated Fat Sodium

Components with a Maximum Score of 10

Income‐eligible NSLP participants Income‐eligible NSLP nonparticipants

10.3

8.0*

0

5

10

15

20

Empty Calories

Components with a Maximum Score of 20

Income‐eligible NSLP participants Income‐eligible NSLP nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 62

Exhibit 6-4. Healthy Eating Index-2005 Component Scores for Higher-Income School Children 

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit 

Database; CNPP Addendum to MPED 2.0B. Health Eating Index-2005, U.S. Department of Agriculture, 

Center for Nutrition Policy and Promotion (CNPP) Fact Sheet No. 1, December 2006. Sample includes 

NHANES respondents with complete dietary recall data, 5–18 years old. Excludes women 12–18 years old 

who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

NHANES 2007–2010 could not be identified in the data. 

Notes: Estimates are based on a single dietary recall per person. Results for school children 5–18 years old are 

age-adjusted to account for different age distributions of NSLP participants and nonparticipants. Significant 

differences in mean scores are noted by * (at least the .05 level). Differences are tested comparing NSLP 

participants and nonparticipants within income groups. NSLP participants are identified as school children 

likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

2.7

3.2

2.4

0.8

5.0

0.8

3.4*

4.1*

2.2

0.6

5.0

0.9

0

1

2

3

4

5

Total Fruit Whole Fruit Total Vegetables Dark Green and

Orange Vegetables

and Legumes

Total Grains Whole Grains

Components with a Maximum Score of 5

Higher‐income NSLP participants Higher‐income nonparticipants

9.5

8.5

6.6

4.8

3.8

7.6*

8.6

6.6

5.7

3.9

0

2

4

6

8

10

Milk Meat and Beans Oils Saturated Fat Sodium

Components with a Maximum Score of 10

Higher‐income NSLP participants Higher‐income nonparticipants

9.0 8.7

0

5

10

15

20

Empty Calories

Components with a Maximum Score of 20

Higher‐income NSLP participants Higher‐income nonparticipants
Diet Quality of American School Children by School Lunch Participation Status 63

Chapter 7: Conclusions 

This report uses data from NHANES 2005–2010 to provide a comprehensive picture of the diets 

of school children and examine differences between NSLP participants and nonparticipants. This 

information can be used to target efforts to improve the quality of participants’ diets and as a 

benchmark for monitoring participants’ diets over time. Children who participated in the NSLP 

are compared with children who did not participate in the NSLP. These comparisons are made 

within two income groups—children from families who were income-eligible to receive school 

meals for free or at reduced price, and higher-income children from families who were not 

eligible for free or at reduced-price meals (but could participate in the NSLP by paying the full 

price for meals). This research was not designed to assess the impact of the NSLP or in any way 

attribute differences observed between NSLP participants and nonparticipants to an effect of the 

program. 

Main findings are summarized below. 

Diet Adequacy and Excess 

 Among higher-income children, NSLP participants had usual intakes of nutrients that were 

generally comparable to those of nonparticipants. In contrast, there were a number of 

differences in the prevalence of adequate usual intakes among income-eligible children. 

For several nutrients, the prevalence of adequate usual intakes was higher for incomeeligible NSLP participants than for nonparticipants, and for other nutrients the prevalence 

was lower. 

 For all nutrients except for vitamin D, the prevalence of adequate usual intakes decreased 

with age and was notably lower for children 14–18 years old than for younger children, 5–8 

years old. For children 14–18 years old, NSLP income-eligible participants were less 

likely than nonparticipants to have adequate usual intakes for several nutrients—most of 

the differences were largely attributable to differences among girls. 

 The majority of all school children (95%) had usual sodium intakes that exceeded the UL. 

NSLP participants in both income groups were more likely than nonparticipants to have 

mean usual sodium intakes that exceeded the UL. In addition, 16 percent of school children 

had usual intakes of saturated fat that were consistent with the Dietary Guidelines

recommendation. 

Diet Quality 

 Total HEI-2005 scores, which provide an overall measure of diet quality, were low for 

all school children (58 out of a possible 100 points). These scores indicate that there is a 

substantial need for improving the quality of the diets consumed by all school children. 

Among income-eligible children, NSLP participants had a higher HEI-2005 total score 

than their nonparticipant counterparts. 

 School children’s intakes of vegetables, including dark green and orange vegetables and 

legumes, and whole grains were low relative to recommendations. At the same time, 

children’s intakes of sodium and empty calories were higher than the recommended intake 
Diet Quality of American School Children by School Lunch Participation Status 64

levels. The consumption of empty calories for school children in all age groups and all 

income/participation groups greatly exceeded the maximum limits specified in the 2010 

Dietary Guidelines (36% versus maximum limits of 8 to 12%). 

Food Consumption Patterns 

 At lunch, children who participated in the NSLP made the following healthier food choices 

than did children who did not receive a reimbursable school lunch: 

o NSLP participants were more likely than nonparticipants to consume discrete 

vegetables and fluid milk at lunch. 

o NSLP participants were less likely than nonparticipants to consume sweets and 

desserts, and salty snacks at lunch. 

o Among income-eligible children, NSLP participants were more likely than 

nonparticipants to consume fruit or 100% fruit juice at lunch and less likely to 

consume soda. 

 The NSLP is an important source of discrete vegetables and fluid milk in participating 

children’s diets. In addition, the NSLP is an important source of fruit and 100% fruit juice 

for children who receive free or reduced-price lunches. 

 

 Over 24 hours, most of these differences in food choices between NSLP participants and 

nonparticipants persisted, but the magnitudes of the differences diminished. 

Overweight and Obesity 

 Overall, 62 percent of school children had a BMI in the healthy range, 16 percent were 

overweight, and 19 percent were obese. The prevalence of overweight and obesity was 

comparable between NSLP participants and nonparticipants in both income groups. 

Implications 

This report identifies a number of important issues related to the diets of school children for 

policymakers, school foodservice providers, and nutrition educators. 

 In general, school children had high levels of nutrient adequacy. However, usual intakes of 

calcium and vitamin D, which have been identified as nutrients of public health concern, 

were inadequate among school children. Older children, especially teenage girls, were at 

the greatest risk for inadequate nutrient intakes. These children are a prime target for 

nutrition education efforts that promote the consumption of a balanced diet. 

 For all school children, the issues of greatest concern are related to excessive consumption 

of empty calories, saturated fat, and sodium, and inadequate intakes of specific types of 

nutrient-dense foods, including whole grains and dark green and orange vegetables and 

legumes. Decreased intakes of foods that contribute empty calories would improve the 

overall quality of school children’s diet. This is also essential for reducing the prevalence 

of overweight and obesity in this population.
Diet Quality of American School Children by School Lunch Participation Status 65

Children who participated in the NSLP generally made more healthful food choices at lunch than 

those that did not participate. This was especially true for children who were income-eligible to 

receive free or reduced-price meals. Thus, the NSLP is an important source of nutrition for 

children overall and particularly for children from lower-income families. 

   
Diet Quality of American School Children by School Lunch Participation Status 66

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Diet Quality of American School Children by School Lunch Participation Status 67

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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. 

Bowman, S.A., Clemens, J.C., Thoerig, R.C., Friday, J.E., Shimizu, M., and Moshfegh, A.J. 

(2013). Food Patterns Equivalents Database 2009-10: Methodology and User Guide [Online]. 

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(2013). Continuous NHANES Web Tutorial. Hyattsville, MD: U.S. Department of Health and 

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Cole, Nancy, and M.K. Fox. Diet Quality of American School-Age Children by School Lunch 

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2004. (2008). Prepared by Abt Associates, Inc., for the U.S. Department of Agriculture, Food 

and Nutrition Service, Office of Research, Nutrition and Analysis. Project Officer: Jenny 

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intakes for selected nutrients: Application challenges and implications for food and nutrition 

assistance programs. Princeton, NJ: Mathematica Policy Research, Inc. 

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Nutrition and Health: Volume 3 Literature Review. Food Assistance and Nutrition Research 

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Fox, M.K., Condon, E., Crepinsek, M.K. (2012). School Nutrition Dietary Assessment Study IV, 

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L.L., Krebs-Smith, S.M., (2013). Update of the Healthy Eating Index: HEI-2010. Journal of 

the Academy of Nutrition and Dietetics, 113(4), 569-580. 

Institute of Medicine. (1997). Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, 

Vitamin D, and Fluoride. Washington, DC: National Academies Press. 
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Institute of Medicine. (1998). Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin 

B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, DC: National 

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Institute of Medicine. (2000). Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and 

Carotenoids. Washington, DC: National Academies Press. 

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Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and 

Zinc. Washington, DC: National Academies Press. 

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Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, DC: National Academies 

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DC: National Academies Press. 

Moshfegh, A.J., Rhodes D.G., Baer D.J., Murayi T., Clemens J.C., Rumpler W.V., Paul D.R., 

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Appendix A. Data and Methods 
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Diet Quality of American School Children by School Lunch Participation Status A-1

Appendix A. Data and Methods 

All estimates in this report are based on data from the National Health and Nutrition Examination 

Survey (NHANES), analyzed alone or in conjunction with various USDA Food Patterns 

equivalents data sources. In this appendix, we describe the data, estimation procedures for the 

nutrition outcomes, and statistical methods. 

Data Sources 

NHANES Data 

The NHANES is designed to assess the health and nutritional status of adults and children in the 

United States. The survey collects both interviews and physical examination data on a nationally 

representative sample of the U.S. population. NHANES is conducted by the National Center for 

Health Statistics (NCHS), part of the Centers for Disease Control and Prevention (CDC). 

NHANES has been conducted on a periodic basis since 1971. Beginning in 1999, NHANES 

became a continuous annual survey with data released in public data files every two years (e.g., 

1999–2000, 2001–2002, 2003–2004, etc.). Each 2-year survey wave collects data on 

approximately 10,000 persons. NCHS recommends combining two or more 2-year survey waves 

of the continuous NHANES to increase sample size and produce estimates with greater statistical 

reliability. The estimates in this report are based on three 2-year cycles of NHANES data—

NHANES 2005–2006, 2007–2008, and 2009–2010.

NHANES includes a household interview conducted in respondents’ homes, and a physical 

examination conducted in Mobile Exam Centers (MEC). Additional interview data are collected at 

the time of the MEC exam, including a 24-hour dietary recall interview (Day-1 Dietary Recall). A 

second dietary recall interview is conducted by telephone 3–10 days after the MEC exam (Day-2 

Dietary Recall). For this study, we used data from the following NHANES data files: 

 Body Measures (BMX) 

 Demographics Variables and Sample Weights (DEMO) 

 Dietary Interview: Individual Foods–Day 1 (DR1IFF) 

 Dietary Interview: Individual Foods–Day 2 (DR2IFF) 

 Dietary Interview: Total Nutrient Intakes–Day 1 (DR1TOT) 

 Dietary Interview: Total Nutrient Intakes–Day 2 (DR2TOT) 

 Food Security (FSQ) 

 Diet Behavior and Nutrition Questionnaire (DBQ) 

 Income (INQ) 

 Reproductive Health (RHQ) 

All analyses in this report are based on NHANES respondents with complete Day-1 Dietary Recall 

data. To compute all dietary measures, we used Day-1 Dietary Recall data. To estimate usual 

nutrient intakes, we used Day-1 Dietary Recall data in conjunction with Day-2 Dietary Recall data 

to control for within-person day-to-day variance in nutrient intakes. 
Diet Quality of American School Children by School Lunch Participation Status A-2

Food Patterns Equivalents Data 

Food Patterns equivalents data—which were formerly referred to as MyPyramid equivalents 

data—were used to construct several nutrition outcome measures for this study (Bowman, Friday, 

& Moshfegh, 2008; Bowman et al. 2013). The analysis for this study was conducted prior to the 

release of the Food Patterns Equivalents Database (FPED), so the main source of Food Patterns 

data was the MyPyramid Equivalents Database (MPED). The following data sources were used to 

obtain Food Patterns data for each food reported in the NHANES 2005-2010 data: 

 MyPyramid Equivalents Database for USDA Survey Foods, version 2.0 (MPED 2.0) 

 Center for Nutrition Policy and Promotion (CNPP) Addendum to MPED 2.0B 

 CNPP Fruit Database (03–04) 

 An excerpt of data from the Food Patterns Equivalents Database (FPED)27

The Food Patterns data sources provide data on the amounts of over 30 Food Patterns components 

included in 100 grams of food (Bowman, Friday, & Moshfegh, 2008; Bowman et al. 2013). The 

Food Patterns components are defined as the number of cup equivalents of fruit, vegetables, and 

dairy; ounce equivalents of grains and protein foods; teaspoon equivalents of added sugars; gram 

equivalents of solid fats and oils; and number of alcoholic drinks. We linked each unique food 

reported in the NHANES 2005–2010 Individual Foods Files to the appropriate Food Patterns data 

source, and computed the amounts of each Food Patterns component consumed, based on the 

amount of food consumed by each individual. 

Analysis Sample 

Our sample for all analyses included children who: 

 were 5–18 years old 

 attended kindergarten through grade 12 during the school year 

 had a complete Day-1 Dietary Recall 

 reported their dietary intake for a weekday (Monday through Friday) 

 attended a school that serves school lunches 

Children who consumed all lunch foods at home were excluded from the analysis sample since 

their dietary recall likely reflected intake on a non-school day (for example, a school holiday or 

summer vacation). We also excluded women 12–18 years old who were pregnant or breastfeeding 

only from the NHANES 2005–2006 data. The pregnancy and breastfeeding status of women 12–

18 years old in the NHANES 2007–2010 data cannot be identified, and these women are included 

in the sample as if they were not pregnant or breastfeeding. 

Subgroups for Tabulation 

We calculated estimates for the all school children in our analysis sample, and for subgroups 

defined by program participation and income, and by age group and gender. 

                                                            

27 Since the analysis was performed prior to the release of the FPED, CNPP provided preliminary FPED data for foods 

reported in NHANES 2009-2010 that were not included in previous MPED databases. 
Diet Quality of American School Children by School Lunch Participation Status A-3

Program Participation and Income 

NSLP participants were identified as children who were likely to have received a reimbursable 

school lunch on their intake day. Children could not be identified with certainty as NSLP 

participants or nonparticipants. The NHANES survey includes questions about whether the school 

serves school lunch and how many times per week the respondent usually gets a complete school 

lunch, but NHANES does not ask if the respondent got a complete school lunch on the intake day. 

As a result, we imputed NSLP participation based on information about the types of foods reported 

by children as lunch foods. The following algorithm was used to identify NSLP participants and 

nonparticipants: 

1. Define “lunch foods” and “school lunch foods,” using data in the Individual Foods Files 

a. Lunch foods were defined according to the following rules: 

i. Rule 1: All foods reported between 10:00 AM and 2:30 PM, unless 

reported as breakfast. 

ii. Rule 2: All foods reported between 9:30 and 10:00 AM that were 

reported as lunch or brunch. 

iii. Rule 3: All foods reported between 2:30 and 4:00 PM that were reported 

as lunch or brunch. If legitimate lunches were reported after the 4:00 PM 

cutoff, these were also counted. (For example, if a child didn’t eat lunch 

earlier in the day, a lunch after 4:00 PM was considered a really late 

lunch. If there was a lunch earlier, a lunch after 4:00 PM was not 

counted.) 

b. School lunch foods were identified as lunch foods whose source is reported as the 

school cafeteria. 

2. Identify which “school lunch foods” are NSLP-reimbursable 

a. Reimbursable school lunch foods were identified as components that are required 

and allowed in NSLP meals, as defined in NSLP regulations.28 

3. Identify NSLP participants as school children who met one of the following criterion: 

 consumed 3 or more reimbursable meal components from the school cafeteria at 

lunch on the intake day, or 

 consumed 2 reimbursable meal components from the school cafeteria at lunch 

on the intake day, and report that they “usually eat a complete school lunch” 5 

days a week, or 

 consumed 2 reimbursable meal components from the school cafeteria at lunch on 

the intake day, and consumed no food from outside the school cafeteria. 

4. Identify nonparticipants as children who did not meet the above criteria for being an NSLP 

participant. 

To classify NSLP participants and nonparticipants as income-eligible or higher-income, we used 

household size and annual family income relative to the DHHS poverty guidelines. Income-

                                                            

28 A reimbursable lunch was required to include 3 of 5 meal components that were offered (milk, meat/meat alternate, 

grain, fruit and vegetables). Students were not required to consume all three components but they must take or be 

served at least 3.
Diet Quality of American School Children by School Lunch Participation Status A-4

eligible children were defined as children from families with annual income less than or equal to 

185 percent of the DHHS poverty guidelines, whereas higher-income children were defined as 

children from families with annual income greater than 185 percent of the DHHS poverty 

guidelines, with no income cap. 

Children whose dietary recall reflected intake on a weekend day were excluded from the analysis. 

Additionally, children were excluded if they consumed all of their lunch foods at home. This was 

done to minimize the likelihood that no children were included in the analysis if their dietary recall 

was on a school holiday, break, or other day on which the child did not attend school. 

Age Groups 

We tabulated data for the following age groups: 

 all school children 5–18 years old 

 children 5–8 years old 

 children 9–13 years old 

 children 14–18 years old 

Ages were calculated based on age at the time of the MEC exam when the first dietary recall was 

collected, rather than age at the time of the household interview. 

Methods for Estimating Nutrition Outcome Measures 

We used several outcome measures to examine the diet quality of NSLP participants and 

nonparticipants. In this section, we describe the methods used to construct each measure. 

Usual Nutrient Intakes 

To assess the prevalence of adequate and excessive nutrient intakes among NSLP participants and 

nonparticipants, we estimated usual nutrient intakes of vitamins, minerals, macronutrients, and 

other dietary components. We then compared usual nutrient intake distributions to the Dietary 

Reference Intakes (DRIs) and selected recommendations of the 2010 Dietary Guidelines. 

Dietary Reference Intakes 

The DRIs, established by the Food and Nutrition Board of the Institute of Medicine (IOM), 

provide guidelines on intake amounts appropriate for a given individual based on age, gender and 

life stage (IOM, 1997; IOM, 1998; IOM, 2000; IOM, 2001; IOM, 2005a; IOM, 2005b; IOM, 

2005c; IOM, 2006; IOM, 2011). The DRIs are the most up-to-date scientific standards for 

determining whether diets provide enough nutrients to meet requirements without being excessive. 

Four different DRI standards were used to assess the usual nutrient intakes of NSLP participants 

and nonparticipants: 

 Estimated Average Requirements (EARs) 

 Adequate Intakes Levels (AIs) 

 Tolerable Upper Intake Levels (ULs) 

 Acceptable Macronutrient Distribution Ranges (AMDRs) 

DRI values for each nutrient included in the analysis are shown in Figure A-1 for each age and 

gender group. 
Diet Quality of American School Children by School Lunch Participation Status A-5

When enough information is available about the distribution of nutrient requirements in the 

population, the DRIs define an Estimated Average Requirement (EAR). The EAR is the average 

daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a 

life stage and gender group. The EAR is used to assess the prevalence of inadequate intakes using 

the IOM-recommended “EAR-cut-point method” (IOM, 2006). The EAR cut-point method was 

used to analyze all nutrients for which EARs have been established. The EAR cut-point method 

assumes that nutrient requirements are symmetrically distributed. This assumption, however, does 

not hold for iron requirements among menstruating females. It is not appropriate to use the EAR 

cut-point method to estimate the prevalence of adequate iron intakes for menstruating females. For 

this reason, the full probability approach was used for females 9–18 years old (IOM, 2006). 

When information on the distribution of requirements is insufficient to establish an EAR, the DRIs 

define an Adequate Intake level (AI). The AI is the level of intake that is assumed to be adequate, 

based on observed or experimentally determined estimates of intake by apparently healthy people. 

AIs cannot be used to determine the proportion of a population with inadequate intakes. Instead, 

assessment focuses on comparison of mean usual intakes to the AI. Populations with a mean usual 

intake equivalent to or greater than the population-specific AI can be assumed to have high levels 

of nutrient adequacy. However, when mean usual intakes fall below the AI, no firm conclusions 

can be drawn about the prevalence of adequate usual intakes.

The Tolerable Upper Intake Level (UL) is the highest usual nutrient intake level that is likely to 

pose no risk of adverse health effects to individuals in the specified life stage group. As intake 

increases above the UL, the risk of adverse effects increases. For most nutrients for which ULs 

have been established, the UL is based on intake from food, water, and dietary supplements (IOM, 

2006). For some nutrients, the UL applies only to synthetic forms obtained from dietary 

supplements, fortified foods, or over-the-counter medications. 

The DRIs also define Acceptable Macronutrient Distribution Ranges (AMDRs) for intakes of 

macronutrients (total fat, carbohydrate, and protein) and key fatty acids (linoleic acid and linolenic 

acid). The AMDRs reflect a range of usual nutrient intake associated with reduced risk of chronic 

disease, while providing adequate intakes of other essential nutrients (IOM, 2005a). AMDRs are 

expressed as percentages of total calorie intake because their requirements are not independent of 

each other or of the total calorie requirement of the individual (IOM, 2006). A key feature of 

AMDRs is that they specify ranges of intake. Intakes that fall outside of these ranges (i.e., exceed 

upper bound or fall below lower bound) may increase risk of chronic disease. 

The 2010 Dietary Guidelines also include quantitative recommendations for saturated fat, 

cholesterol, and sodium that encourage reduced intakes of these nutrients. Recommendations for 

saturated fat (as a percent of total calories) and cholesterol are the same for all age and gender 

groups. Sodium recommendations vary by age. Dietary Guidelines recommendations are shown in 

Figure A-1. 
Diet Quality of American School Children by School Lunch Participation Status A-6

Figure A-1. Dietary Reference Intakes and Dietary Guidelines Recommendations, by Age and 

Gender Groups 

Estimated Average Requirement (EAR) 

Vitamin A 

(mcg RAE) 

Vitamin C 

(mg) 

Vitamin D 

(mcg) 

Vitamin B6

(mg) 

Vitamin B12 

(mcg) 

Vitamin E 

(mcg) 

Folate 

(mcg DFE) 

Niacin 

(mg) 

Selenium 

(mcg) 

Copper 

(mg) 

Boys 

4–8 years 275 22 10 0.5 1.0 6 160 6 23 0.34 

9–13 years 445 39 10 0.8 1.5 9 250 9 35 0.54 

14–18 years 630 63 10 1.1 2.0 12 330 12 45 0.69 

Girls 

4–8 years 275 22 10 0.5 1.0 6 160 6 23 0.34 

9–13 years 420 39 10 0.8 1.5 9 250 9 35 0.54 

14–18 years 485 56 10 1.0 2.0 12 330 11 45 0.69 

Estimated Average Requirement (EAR) 

Riboflavin 

(mg) 

Thiamin 

(mg) 

Calcium 

(mg) 

Iron 

(mg) 

Magnesium 

(mg) 

Zinc 

(mg) 

Carbohydrate 

(g) 

Protein 

(g/kg body weight) 

Boys 

4–8 years 0.5 0.5 800 4.1 110 4.0 100 0.76 

9–13 years 0.8 0.7 1100 5.9 200 7.0 100 0.76 

14–18 years 1.1 1.0 1100 7.7 340 8.5 100 0.73 

Girls 

4–8 years 0.5 0.5 800 4.1 110 4.0 100 0.76 

9–13 years 0.8 0.7 1100 5.7 200 7.0 100 0.76 

14–18 years 0.9 0.9 1100 7.9 300 7.3 100 0.71 

Adequate Intake (AI) 

Potassium 

(mg) 

Sodium 

(mg) 

Fiber 

(g) 

Linoleic acid 

(g) 

Linolenic acid 

(g) 

Choline 

(mg) 

Boys 

4–8 years 3800 1200 25 10 0.9 250 

9–13 years 4500 1500 31 12 1.2 375 

14–18 years 4700 1500 38 16 1.6 550 

Girls 

4–8 years 3800 1200 25 10 0.9 250 

9–13 years 4500 1500 26 10 1.0 375 

14–18 years 4700 1500 26 11 1.1 400 

Upper Tolerable Intake Level (UL) 

Sodium 

 (mg) 

Boys 

 4–8 years 1900 

 9–13 years 2200 

 14–18 years 2300 

Girls 

4–8 years 1900 

9–13 years 2200 

14–18 years 2300 

 
Diet Quality of American School Children by School Lunch Participation Status A-7

Figure A-1. Dietary Reference Intakes and Dietary Guidelines Recommendations, by Age and 

Gender Groups–Continued 

Acceptable Macronutrient Distribution Range (AMDR) 

Total fat Linoleic acid Linolenic acid Carbohydrate Protein 

Percentage of total calories 

School children 4–18 years 25–35 5–10 0.6–1.2 45–65 10–30 

2010 Dietary Guidelines recommendations 

Saturated fat 

(percentage of total calories) 

Cholesterol 

(mg) 

School children 4–18 years < 10 < 300 

Sodium (mg) 

2–50 years < 2300 

Sources: Institute of Medicine (IOM). “The Dietary Reference Intakes: The Essential Guide to Nutrient Requirements.” 

 Washington, DC: National Academies Press, 2006; IOM. “Dietary Reference Intakes for Calcium and Vitamin 

D.” Washington, DC: National Academies Press, 2010. 

Note: g = grams, mg = milligrams, mcg = micrograms, kg = kilograms, RAE = retinol activity equivalent, DFE = 

dietary folate equivalent. 

Estimating Usual Nutrient Intakes 

The DRIs, which are used to assess the prevalence of inadequate and excessive nutrient intakes, 

are intended to be applied to measures of usual intakes or long-term averages of daily intakes. 

Therefore, information about the distribution of usual nutrient intakes is needed for assessing diets 

of population groups. Experts in dietary assessment have found that data from single 24-hour 

dietary recalls will lead to biased estimates of the distribution of usual intakes, as well as the 

proportion of a group with usual intakes above or below a standard (Beaton, Milner, McGuire, 

Feather, Little, 1983). This is due to the fact that nutrient intakes for an individual vary from day to 

day. An extensive body of methodological research investigating the use of 24-hour recall data to 

estimate the distribution of usual intakes for population groups has evolved, which recommends 

that the data include a second 24-hour recall for at least a subset of the population (Dodd et al., 

2006; National Research Council, Subcommittee on Criteria for Dietary Evaluation, 1986; Nusser, 

Carriquiry, Dodd, & Fuller, 1996; Tooze et al., 2006). 

We used the method developed by the NCI to estimate the usual intake distributions, mean intakes, 

and percentage of individuals above, below, or within the standards established in the DRIs or 

recommended in the 2010 Dietary Guidelines. The NCI method involves the use of two SAS 

macros that are available on NCI’s website (Parsons, Munuo, Buckman, Tooze, & Dodd, 2009). 

The first macro, Mixtran, transforms the data and fits the model. The second macro, Distrib, uses 

the parameters estimated by the Mixtran macro to estimate the usual intake statistics through 

simulation. The Distrib macro also provides the estimated percentage of the population whose 

intake falls below a given value (e.g., a DRI value or Dietary Guidelines recommendation). To 

estimate standard errors of the estimated percentiles and percentages, we used the balanced 

repeated replication (BRR) method. 

Usual Intake of Calories 

Usual intake of calories was computed using the NCI Mixtran and Distrib SAS macros (Parsons, 

Munuo, Buckman, Tooze, & Dodd, 2009). The Mixtran macro transforms the data and fits the 

model used for calculating the estimates. The Distrib macro uses the parameters estimated by the 
Diet Quality of American School Children by School Lunch Participation Status A-8

Mixtran macro to calculate the mean and distribution of the variable of interest based on the model 

established for the population being examined. 

Body Mass Index 

Weight status is defined using the body mass index (BMI), a measure of the relationship between 

height and weight. BMI is a widely accepted index for classifying the weight status of individuals 

as underweight, healthy weight, overweight, or obese. NHANES collects body measurement data 

during the MEC exam, including body weight and height. These data are available in the 

NHANES Body Measures Files. These files also include a variable for BMI, defined as follows: 

BMI = weight in kilograms ÷ (height in meters)2

For children, the CDC recommends using BMI to screen for overweight and obesity beginning at 

the age of two. Because children grow at different rates at different times, children’s weight status 

is determined by using BMI-for-age percentiles that take into account a child’s age and gender. We 

used the SAS program provided on CDC’s website to estimate BMI-for-age percentiles for 

children. We classified school children’s weight status based on comparison of BMI-for-age 

percentiles with the standards defined by the CDC (Exhibit 3-3). 

Empty Calories 

The consumption of empty calories is an important aspect of diet quality. Foods and beverages that 

contain empty calories contribute calories to a diet while providing few nutrients. For school 

children, empty calories come from two main sources: solid fats and added sugars. The 2010 

Dietary Guidelines recommend reducing consumption of solid fats and added sugars to allow for 

increased intake of recommended amounts of nutrient-dense foods (that is, foods that are fat-free 

or low fat with no added sugars) without exceeding overall calorie needs. The Dietary Guidelines

specify maximum daily limits for empty calories for individuals 2 years old and over, based on 

estimated calorie needs for three different physical activity levels (Exhibit 4-1). As shown in 

Exhibit 4-1, the maximum daily limits for empty calories for school children range from 121 to 

266, or 8 to 12 percent of total calorie needs based on sedentary individuals. 

To assess the consumption of empty calories, we estimated the percentage contribution of empty 

calories to total calorie intakes. Estimates were based on a single day of intake. To construct this 

measure, we obtained data on total calories from the NHANES Individual Foods Files and Total 

Nutrients Files, and obtained data on solid fats and added sugars from the Food Patterns 

equivalents data sources described previously. The HEI SAS programs include a formula for 

estimating the number of calories from solid fats, added sugars, and alcohol for each individual. 

We modified this code to also estimate the number of calories from solid fats and added sugars 

only. We then estimated percentages of total calories from empty calories among all school 

children and by participation/income status and age group. 

Food Choices Defined Using the Supermarket Aisle Approach 

To examine the food choices of NSLP participants and nonparticipants, we categorized all foods 

reported in Day-1 Dietary Recalls according to the food groups and subgroups defined in the 

supermarket aisle approach used by Cole and Fox (2008). This approach categorizes foods into 

major food groups and subgroups based on supermarket groupings, as show in Figure A-2. 
Diet Quality of American School Children by School Lunch Participation Status A-9

Figure A-2. Supermarket Aisle Food Groups and Subgroups 

Major Group Subgroup Major Group Subgroup 

Grains Fruit and 100% Fruit Juice

Bread Fresh orange 

Rolls Fresh other citrus 

English muffins Fresh apple 

Bagels Fresh banana 

Biscuits, scones, croissants Fresh melon 

Muffins Fresh watermelon 

Cornbread Fresh grapes 

Corn tortillas Fresh peach/nectarine 

Flour tortillas Fresh pear 

Taco shells Fresh berries 

Crackers Other fresh fruit 

Breakfast/granola bars Avocado/guacamole 

Pancakes, waffles, French toast Lemon/lime-any form 

Cold cereal Canned or frozen fruit, total 

Hot cereal Canned or frozen in syrup 

Rice Canned or frozen, no syrup 

Pasta Applesauce, canned/frozen apples 

Vegetables Canned/frozen peaches 

Raw vegetables Canned/frozen pineapple 

Raw lettuce/greens Other canned/frozen 

Raw carrots Fruit juice 

Raw tomatoes Non-citrus juice 

Raw cabbage/coleslaw Citrus juice 

Other raw (high in vitamins A and C)1 Dried fruit 

Other raw (low in vitamins A and C) 1 Meat and Meat Alternates 

Salads (w/greens) Beef 

Cooked vegetables, excl. potatoes Ground beef 

Cooked green beans Pork 

Cooked corn Ham 

Cooked peas Lamb and misc. meats 

Cooked carrots Chicken 

Cooked broccoli Turkey 

Cooked tomatoes Organ meats 

Cooked mixed Hot dogs 

Cooked starchy Cold cuts 

Other cooked deep yellow Fish 

Other cooked dark green Shellfish 

Other cooked (high in vitamins A and C)1 Bacon/sausage 

Other cooked (low in vitamins A and C)1 Eggs 

Other fried Beans (dry, cooked) 

Cooked potatoes-not fried Baked/refried beans 

Cooked potatoes-fried Soy products 

Vegetable juice Protein/meal enhancement 
Diet Quality of American School Children by School Lunch Participation Status A-10

Figure A-2. Supermarket Aisle Food Groups and Subgroups–Continued 

Major Group Subgroup Major Group Subgroup 

Mixed Dishes Nuts 

Tomato sauce and meat (no pasta) Peanut/almond butter 

Chili con carne Seeds 

Meat mixtures w/red meat Milk and Milk Products 

Meat mixtures w/chicken/turkey Unflavored whole milk 

Meat mixtures w/fish Unflavored 2% milk 

Hamburgers/cheeseburgers Unflavored 1% milk 

Sandwiches (excl. hamburger) Unflavored skim milk 

Hot dogs Unflavored milk-% fat nfs 

Luncheon meats Flavored whole milk 

Beef, pork, ham Flavored 2% milk 

Chicken, turkey Flavored 1% milk 

Cheese (no meat) Flavored skim milk 

Fish Flavored milk-% fat nfs 

Peanut butter Soymilk 

Breakfast sandwiches Dry of evaporated milk 

Pizza (no meat) Yogurt 

Pizza w/meat Cheese 

Breast milk 

Infant formula 

Mexican entrees 

Macaroni and cheese 

Pasta dishes, Italian style Sweets and Desserts 

Rice dishes Sugar and sugar substitutes 

Other grain mixtures Syrups/sweet toppings 

Meat soup Jelly 

Bean soup Jello 

Grain soups Candy 

Vegetable mixtures (inc soup) Ice cream 

Entrée salad Pudding 

Beverages (excluding milk and 100% fruit juice) Ice/popsicles 

Coffee Sweet rolls 

Tea Cake/cupcakes 

Beer Cookies 

Wine Pies/cobblers 

Liquor Pastries 

Energy drinks Doughnuts 

Water Added Fats and Oils

Regular soda Butter 

Sugar-free soda Margarine 

Noncarbonated sweetened beverage Other added fats 

Non carbonated low-calorie/sugar free beverage Other added oils 

Salty Snacks Salad dressing 

Corn-based salty snacks Mayonnaise 

Pretzels/party mix Gravy 

Popcorn Cream cheese 

Potato chips Cream/sour cream 

Other 
Diet Quality of American School Children by School Lunch Participation Status A-11

1 "Other raw" and "Other cooked" vegetables include all vegetables not categorized separately. Within these two 

groups, vegetables in the top quartile of the distribution of Vitamins A or C per 100 grams were categorized as "higher 

in vitamins A or C"; all others are "lower in vitamins A or C." Raw vegetables higher in vitamins A or C include 

broccoli, peppers (sweet and hot), snow peas, seaweed, and leeks. Raw vegetables lower in vitamins A or C include 

onions, cucumbers, celery, radishes, mushrooms, asparagus, squash, and green peas. Cooked vegetables high in 

nutrients include cabbage, peppers, asparagus, cauliflower, Brussels sprouts, and snow peas. Cooked vegetables 

that are low in nutrients include squash, artichokes, onions, mushrooms, eggplant, beets, and yellow string beans. 

We made slight modifications to the food groups defined by Cole and Fox (2008) to reflect the 

types of foods reported in NHANES 2005–2010. Sandwiches, Mexican entrees, salads, and soups 

that were reported as multiple components in a dietary recall were counted as one food choice. 

Grains were classified as whole grains if at least 50 percent of the total grains were whole grains 

(using data the Food Patterns equivalents data sources). Vegetables that were not categorized 

separately by type were assigned to the “other raw” or “other cooked” vegetables groups. Within 

these two groups, vegetables in the top quartile of the distribution of vitamins A or C per 100 

grams were categorized as "higher in vitamins A or C" (at least 58 mg of vitamin C and/or 54 mcg 

of vitamin A for raw vegetables; and at least 24 mg of vitamin C and/or 47 mcg of vitamin A for 

cooked vegetables); all others were categorized as "lower in vitamins A or C." 

We examined food choices over 24 hours as well as at lunch since the NSLP provides foods to 

school children in reimbursable lunches. It is important to note that all lunch foods consumed by 

NSLP participants were not necessarily provided by the program. Children may have consumed 

foods from non-reimbursable sources such as vending machines or a la carte sales or brought some 

items from home. In addition, the NHANES data may not capture the true nutritional profile of 

foods offered in the NSLP. Foods offered in reimbursable school meals are often specially 

formulated for school food service and may differ in nutrient content from the same type of food in 

the USDA database. 

We estimated the percentage of school children consuming one or more foods (in any amount) 

from each of the 11 major supermarket aisle food groups at lunch and over 24 hours. Within the 

supermarket aisle subgroups, we estimated the percentage of school children consuming one or 

more foods from the subgroup among those who consumed any foods in the corresponding major 

group. For example, the percentage of school children consuming each of the grain subgroups is 

conditional on consuming any grains. This approach allows us to compare food choices of NSLP 

participants and nonparticipants while controlling for different overall levels of consumption at the 

major food group level. All of the supermarket aisle food groups and subgroups reflect foods 

consumed as discrete items. 

Average Amounts of Food Consumed from Supermarket Aisle Food Groups 

We examined the mean amounts of food consumed by NSLP participants and nonparticipants over 

24 hours from each of the major food groups and subgroups defined in the supermarket aisle 

approach. We estimated amounts in both grams and USDA Food Patterns units among the total 

population and among consumers only. To construct these measures, we used the Individual Foods 

Files, the Food Patterns equivalents data, and the major food groups and subgroups defined in the 

supermarket aisle approach. To estimate average amounts consumed in grams, gram amounts for 

foods reported consumed within each food group and subgroup were summed to create daily totals 

for each individual. To estimate amounts consumed in Food Patterns units, we used Food Patterns 

equivalents data to obtain cup and ounce equivalents data for foods in the milk and milk products, 

fruits, vegetables, meat and meat alternates, and grains groups and their associated subgroups. 
Diet Quality of American School Children by School Lunch Participation Status A-12

USDA Food Patterns units for each food group and subgroup were summed to create daily totals in 

cup or ounce equivalents for each individual. For foods that were reported as multiple components 

but counted as one item in the food choices analysis, we summed the gram and Food Patterns units 

for all components reported so that foods were handled the same way in both analyses. We then 

estimated the mean amounts of grams and Food Patterns units over the total population, which 

included all individuals regardless of whether or not the food group or subgroup was consumed. 

To estimate the average amounts consumed among consumers only, we included only those 

individuals that reported consuming the specific food group or subgroup. The estimates reflect 

average daily amounts of foods consumed on the day covered in the dietary recall. 

It is important to note that estimates of amounts consumed should not be construed as representing 

total intakes of USDA Food Pattern food groups or compared to recommendations for these food 

groups. Total intakes of USDA Food Pattern food groups were not estimated for this study. These 

data have been estimated by the USDA using NHANES 2005–2010 data and can be found at the 

website listed below. 

www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/fped/Table_1_FPED_GEN_0910.pdf

Healthy Eating Index-2005 (HEI-2005) and HEI-2010 

To estimate mean HEI-2005 and HEI-2010 component and total scores, we used the following 

resources developed by the NCI and available on their website: 

 SAS programs that estimate mean component and total scores, and corresponding standard 

errors and confidence intervals 

(HEI2005_NHANES0102_MC_PopulationScore.sas; and 

HEI2010_NHANES0708_MC_PopulationScore.sas) 

 Two SAS macros that allocate beans and peas to the protein/meat and beans and vegetable 

components, and apply the HEI scoring algorithm 

(hei2005.beanspeas.allocation.macro.sas and hei2005.score.macro.sas; 

hei2010.beanspeas.allocation.macro.sas and hei2010.score.macro.sas) 

NCI’s SAS programs and macros are designed to estimate mean HEI component and total scores 

and corresponding standard errors and confidence intervals using one day of dietary intake data 

from NHANES (National Cancer Institute [NCI], 2013). The SAS code uses SAS survey 

procedures to account for the complex survey design and a Monte Carlo simulation step to 

compute standard errors. The SAS programs read in the variables needed from the NHANES 

Individual Foods Files and Total Nutrient Intakes Files, as well as variables from the Food Patterns 

equivalents database. We adapted NCI’s SAS code to calculate HEI scores for NHANES 2005–

2010 and to import the Food Patterns data sources (described previously). 

The SAS programs use the population ratio method and one day of dietary intake data to estimate 

mean component and total HEI scores. In this method, the ratio between the population’s total 

intake of a food group or nutrient of interest and their total calorie intake is computed, rather than 

using means of individual scores or means of individual ratios. This convention is usually 

suggested largely because of two factors: (1) it reduces possible bias resulting from correlations 

between an individual’s one-day food or nutrient to energy ratio and his or her calorie intake, and 

(2) there is usually less score truncation in the HEI scoring system for the group-level HEI 
Diet Quality of American School Children by School Lunch Participation Status A-13

measure than in the mean of the individual-level HEI scores (Freedman, Guenther, Krebs-Smith, & 

Kott, 2008). 

Statistical Methods 

The study team produced all estimates for this report using SAS (version 9.3 and 9.4). 

Sample weights were used to account for sample design and nonresponse. Information about the 

NHANES survey design (strata and primary sampling units) was used for estimating variances and 

testing for statistical significance. Thus, the SAS procedures used included SURVEYREG and 

SURVEYMEANS. 

The NHANES analytic guidelines recommend calculating standard errors using procedures that 

account for the complex sampling design effect to produce an asymptotically unbiased estimate of 

the variance. Following the NHANES guidelines, we estimated standard errors using replicate 

weights that account for the complex survey design. Standard errors are included in appendix 

tables only. 

Sampling Weights 

The study team applied weights reflecting the sampling design of the NHANES to project sample 

statistics to population statistics. We constructed 6-year weights according to the NHANES 

analytic guidelines because all estimates are based on two waves of NHANES data. NHANES 

provides several weights for use in analyzing each wave of data, including full sample 2-year 

interview weights, full sample 2-year examination weights, Day-1 Dietary sample weights, and 

Day-2 Dietary sample weights. Because we subset the NHANES sample to those with complete 

and reliable Day-1 Dietary Recall data, we primarily used the Day-1 Dietary sample weights. Day1 weights adjust for the non-response in the Day-1 Dietary Recall and the differential allocation by 

day of the week for the dietary intake data collection. For the usual intakes analysis, which used 

both Day-1 and Day-2 Dietary Recall data, we also used the Day-2 Dietary sample weights. This 

weight incorporates adjustments for the additional nonresponse in the Day-2 Dietary Recall and for 

the proportion of weekend-weekday combinations of Day-1 and Day-2 Recalls. 

Age-Adjusted Statistics 

We used age-adjustment to produce estimates for each age group, separately for all school 

children, boys, and girls. For all outcomes except usual nutrient intakes, when adjusting estimates 

for all school children, we used a single weight for everyone in a particular age group rather than 

separate weights for boys and girls. For usual nutrient intakes, we applied age-adjustment 

separately for boys and girls, and then used age-adjustment weights to create the combined group 

samples. 

Age-adjustment eliminates differences between comparison groups due solely to differences in the 

age distributions of the groups. The age-adjusted estimates are calculated as the weighted average 

of estimates computed for each age group using weights equal to the proportion of the 2010 United 

States population within each age group. Figure A-3 shows the population distribution used for 

age-adjustment. 
Diet Quality of American School Children by School Lunch Participation Status A-14

Figure A-3. Census 2010 Population for Age Groups 

Age group Population Percentage 

 5–8 years old 20,263,474 27.70 

 9–13 years old 20,659,565 35.33 

 14–18 years old 21,621,091 36.97 

Source: Census 2010 Summary File 1 (SF1). 

http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_SF1_QTP2&prodType=tabl

e 

Two approaches were used for age-adjustment. We used the first approach for the HEI-2005, HEI2010, and usual nutrient intakes outcomes. In this approach, the mean score was calculated for 

each age group. The mean score for each analysis group,29 within a particular larger age group, was 

computed as the weighted average of the age-group estimates for that group, using Census 

proportions. We used the same set of weights for all comparison groups. We used the following 

equation to calculate standard errors for HEI-2005, HEI-2010, and usual nutrient intakes: 

ඩ෍ ቂ൫ܵܧ೔௑

൯

ଶ

ൈ ሺܭ௜ሻଶቃ

௃

௜ୀଵ

೔௑ܧܵ where

 is the standard error for DRI age-group “i” and ܭ ௜is the Census proportion adjustment 

for that age group. 

The second approach was used for the consumption of empty calories, BMI, and food choices. In 

this approach, the outcome was first calculated for each individual. SAS procedures were used to 

calculate age-adjusted estimates and standard errors. Census proportions for the DRI age groups 

were incorporated into PROC SURVEYMEANS and PROC SURVEYREG. Output from running 

PROC SURVEYREG provided separate estimates and standard errors for all school children, all 

NSLP participants, income-eligible participants and nonparticipants, and higher-income 

participants and nonparticipants. 

Age-adjustment was not applied to the average amounts of foods consumed outcome. Insufficient 

sample sizes prevented the computation of reliable estimates for numerous components of this 

analysis. For many of the food subgroups included, specific age groups contained zero participants 

consuming food in that subgroup. When no one in an age or comparison group consumed a food, 

we lacked the variation required to use age-adjustment procedures. 

Statistical Significance 

We conducted t-tests to determine whether differences in outcomes between NSLP participants 

and nonparticipants within each income group (income-eligible or higher-income) reached 

statistical significance. Some results may be significant by chance, because of the large number of 

tests conducted. When examining multiple outcome categories simultaneously for the usual 

                                                            

29 Analysis groups included all school children, all NSLP participants, income-eligible NSLP participants, incomeeligible nonparticipants, higher-income NSLP participants, and higher-income NSLP nonparticipants.  
Diet Quality of American School Children by School Lunch Participation Status A-15

nutrient intake distributions, we use the Bonferroni adjustment for multiplicity (Lohr, 1999). All 

tabulations indicate statistically significant differences at the .05, .01, and .001 levels. 

Indicators of Statistical Reliability 

We tested all estimates for statistical reliability according to recommendations in the NHANES 

analytic guidelines on variance estimation. These guidelines recommend that estimates have a 

relative standard error of 30 percent or less, rather than a minimum sample size. Because the 

design effect is highly variable for different variables within each 2-year cycle of the continuous 

NHANES, the analytic guidelines do not set a single minimum sample size for analysis (CDC, 

2013). We flagged estimates in each table with “u” if the coefficient of variation (ratio of the 

standard error to the mean expressed as a percent) was greater than 30 percent, to indicate that the 

estimate is statistically unreliable. Although some comparisons may be statistically significant, the 

practical significance of the results may be limited, and should be interpreted with this limitation in 

mind.

   
Diet Quality of American School Children by School Lunch Participation Status A-16

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Appendix B. 

Detailed Tables for Usual Daily Intakes from Foods and Beverages 
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Table B-1. Vitamin A (mcg RAE): Usual Daily Intakes from Foods and Beverages 

All school 

children 

All NSLP 

participants 

Income-eligible for 

free/reduced-price meals Higher-income 

NSLP participants Nonparticipants N

part

Mean Standa rd error Mean Standar d error Mean Standar d error Mean Standa rd error Mean 

Mean Daily Intake 

All ages, 5–18 years old 596 (12.3) 614 (15.1) 579 (17.1) 473 *** (19.5) 665 

Sample size 2,907 ‐  1,55

5 ‐  941 ‐  571 ‐  515 

Boys 652 (17.8) 702 (25.1) 645 (27.6) 492 *** (29.7) 778 Girls 537 (16.9) 522 (16.5) 509 (19.9) 453 (25.1) 547 5–8 years old 610 (21.2) 639 (23.3) 624 (22.2) 439 *** (37.4) 677 

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 

Boys 674 (32.5) 684 (37.4) 619 (29.6) 419 *** (48.8) 800 Girls 543 (27.0) 592 (27.4) 630 (33.2) 459 ** (56.9) 548 9–13 years old 616 (19.7) 642 (23.3) 614 (26.8) 477 *** (31.0) 684 

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 

Boys 629 (27.0) 684 (35.0) 643 (38.6) 476 ** (50.2) 742 Girls 603 (28.9) 597 (30.5) 584 (37.2) 478 * (35.6) 624 14–18 years old 567 (22.2) 569 (29.6) 510 (34.8) 495 (33.6) 638 

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 

Boys 659 (32.5) 731 (51.8) 667 (60.8) 561 (53.1) 795 Girls 469 (30.1) 398 (26.6) 345 (31.9) 425 (40.4) 473 

See notes at end of table. 
Table B-1. Vitamin A (mcg RAE): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 71.6 (1.72) 75.0 (2.34) 69.6 (3.40) 53.2 * (5.53) 80.0 (3.32

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 73.0 (2.09) 80.3 (3.37) 77.5 (4.84) 53.4 ** (7.52) 84.1 (4.99Girls 70.0 (2.76) 69.4 (3.22) 61.3 (4.78) 52.9 (8.15) 75.8 (4.335–8 years old 97.5 (1.19) 99.0 (0.77) 99.5 (0.82) 82.1 (9.36) 96.8 (1.66

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 98.4 (1.00) 98.5 (1.26) 99.1 (1.61) 80.1 (14.98) 99.5 (0.73Girls 96.6 (2.21) 99.4 (0.87) 100.0 (0.07) 84.3 (11.01) 94.0 (3.319–13 years old 79.4 (2.87) 90.2 (3.95) 86.7 (6.03) 56.1 ** (8.35) 97.8 (2.86

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 79.2 (3.60) 89.8 (4.07) 86.9 (5.86) 54.6 * (14.57) 97.6 (3.79Girls 79.6 (4.50) 90.7 (6.87) 86.4 (10.70) 57.7 * (7.73) 98.0 (4.3014–18 years old 44.7 (3.66) 42.4 (5.03) 30.8 (7.15) 28.6 u (10.54) 50.5 (8.46

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 48.3 (4.42) 57.7 (8.17) 52.3 (11.73) 32.5 (9.70) 59.8 (12.97Girls 40.9 (5.89) 26.3 (5.71) 8.1 u (7.94) 24.6 u (19.10) 40.7 (10.72

See notes at end of table. 
Table B-1. Vitamin A (mcg RAE): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 304 363 406 475 622 797 905 980 1,104 263 309 341 395 512 65

 5–8 years old 340 401 442 512 651 814 910 976 1,085 295 339 371 421 527 64 9–13 years old 312 368 408 469 605 759 854 922 1,031 297 350 385 446 576 73 14–18 years old 268 331 377 453 618 822 949 1,039 1,187 207 248 276 328 441 58All NSLP participants 352 411 453 522 671 847 955 1,035 1,160 298 338 365 409 505 61 5–8 years old 346 406 447 517 662 824 919 996 1,108 364 407 436 481 578 68 9–13 years old 392 444 481 540 664 805 891 951 1,051 385 425 453 496 586 68 14–18 years old 318 385 430 507 684 903 1,044 1,144 1,301 165 202 227 272 373 49Income-eligible NSLP participants 361 411 447 505 626 763 848 907 996 330 364 387 423 500 58 5–8 years old 360 410 444 498 607 728 798 848 919 463 495 518 551 624 69 9–13 years old 378 425 459 512 627 755 830 885 964 358 399 429 475 571 67 14–18 years old 345 399 438 502 640 796 902 973 1,083 204 u 231 249 276 339 40Income-eligible nonparticipants 228 273 307 359 * 473 ** 600 * 677 738 824 232 270 297 342 438 54 5–8 years old 187 u 224 u 253 u 298 400 ** 516 585 642 723 192 u 238 * 270 * 324 * 442 56 9–13 years old 235 u 277 310 360 462 576 644 691 764 209 253 285 339 454 58 14–18 years old 251 304 343 404 538 684 779 856 957 285 u 311 329 358 419 48Higher-income NSLP participants 382 443 488 563 731 940 1,076 1,172 1,336 303 344 373 422 529 64 5–8 years old 386 450 493 575 761 970 1,111 1,211 1,375 261 313 347 404 529 66 9–13 years old 484 533 565 615 725 850 923 970 1,058 454 488 512 546 620 69 14–18 years old 283 u 352 u 410 504 716 1,004 1,196 1,336 1,572 189 230 260 316 442 58Higher-income nonparticipants 298 359 400 472 632 810 925 1,007 1,126 272 323 360 420 555 71 5–8 years old 445 508 548 614 747 885 967 1,022 1,105 314 u 350 378 420 510 61 9–13 years old 229 * 287 * 330 * 402 * 569 756 878 963 1,082 277 341 388 469 642 84 14–18 years old 254 315 356 432 607 807 938 1,038 1,184 236 u 285 u 319 372 506 65
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, 5–18 years old

years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANbe identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of vitamin a

Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. - Not applicable. 
Table B-2. Vitamin B6 (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 1.74 (0.031) 1.76 (0.041) 1.74 (0.050) 1.73 (0.069) 1.79 (0.068

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 1.93 (0.050) 1.94 (0.057) 1.94 (0.079) 1.94 (0.119) 1.99 (0.095Girls 1.55 (0.036) 1.57 (0.059) 1.53 (0.061) 1.51 (0.068) 1.58 (0.0985–8 years old 1.61 (0.041) 1.65 (0.042) 1.72 (0.056) 1.35 *** (0.090) 1.56 (0.065

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 1.70 (0.053) 1.69 (0.048) 1.72 (0.072) 1.33 ** (0.120) 1.66 (0.086Girls 1.52 (0.064) 1.61 (0.071) 1.73 (0.086) 1.37 * (0.134) 1.46 (0.0989–13 years old 1.69 (0.044) 1.75 (0.060) 1.75 (0.084) 1.62 (0.094) 1.77 (0.079

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 1.77 (0.070) 1.86 (0.095) 1.83 (0.138) 1.64 (0.146) 1.94 (0.132Girls 1.60 (0.052) 1.63 (0.073) 1.68 (0.092) 1.59 (0.117) 1.59 (0.08314–18 years old 1.90 (0.066) 1.85 (0.089) 1.74 (0.101) 2.12 * (0.151) 1.99 (0.162

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 2.26 (0.111) 2.21 (0.119) 2.20 (0.159) 2.68 (0.277) 2.30 (0.214Girls 1.51 (0.068) 1.47 (0.132) 1.25 (0.122) 1.54 (0.104) 1.66 (0.244

See notes at end of table. 
Table B-2. Vitamin B6 (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 96.2 (1.24) 94.9 (2.52) 93.0 (3.08) 99.2 (1.74) 95.5 (2.27

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 98.3 (0.73) 98.2 (1.37) 99.4 (0.54) 99.8 (0.78) 97.4 (2.05Girls 94.0 (2.42) 91.4 (4.95) 86.3 (6.28) 98.6 (3.47) 93.5 (4.135–8 years old 99.9 (0.15) 100.0 (0.01) 100.0 (0.01) 99.0 (1.19) 100.0 (0.09

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.02) 100.0 (0.03) 100.0 (0.01) 99.2 (1.97) 100.0 (0.09Girls 99.8 (0.30) 100.0 (0.00) 100.0 (0.00) 98.8 (1.32) 100.0 (0.169–13 years old 99.9 (0.16) 99.7 (0.26) 99.4 (0.59) 98.5 (1.27) 99.7 (0.77

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 100.0 (0.12) 99.9 (0.16) 99.1 (0.91) 100.0 (0.47) 100.0 (0.03Girls 99.8 (0.31) 99.5 (0.50) 99.7 (0.74) 97.0 (2.55) 99.3 (1.5714–18 years old 89.9 (3.34) 86.4 (6.80) 81.7 (8.31) 100.0 (4.46) 88.2 (6.10

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 95.5 (1.95) 95.2 (3.68) 99.4 (1.16) 100.0 (1.44) 93.1 (5.54Girls 84.0 (6.55) 77.0 (13.43) 63.1 (17.03) 100.0 (9.03) 83.1 (11.09

See notes at end of table. 
Table B-2. Vitamin B6 (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 1.12 1.26 1.36 1.52 1.86 2.27 2.52 2.70 2.99 0.89 1.01 1.09 1.22 1.49 1.8

 5–8 years old 1.02 1.14 1.23 1.37 1.65 1.98 2.17 2.31 2.53 0.82 0.94 1.03 1.17 1.46 1.8 9–13 years old 1.19 1.30 1.38 1.50 1.74 2.01 2.17 2.29 2.47 1.07 1.17 1.24 1.35 1.57 1.8 14–18 years old 1.12 1.31 1.44 1.66 2.13 2.73 3.10 3.37 3.82 0.78 0.90 0.98 1.13 1.44 1.8All NSLP participants 1.14 1.27 1.36 1.52 1.86 2.27 2.53 2.72 3.03 0.91 1.03 1.10 1.23 1.51 1.8 5–8 years old 1.06 1.18 1.26 1.39 1.66 1.95 2.12 2.25 2.45 1.11 1.20 1.27 1.37 1.59 1.8 9–13 years old 1.22 1.34 1.42 1.55 1.81 2.12 2.31 2.44 2.66 1.03 1.14 1.22 1.34 1.59 1.8 14–18 years old 1.11 1.28 1.40 1.59 2.06 2.66 3.05 3.35 3.82 0.66 u 0.79 0.87 1.03 1.38 1.8Income-eligible NSLP participants 1.16 1.29 1.39 1.54 1.87 2.25 2.50 2.67 2.93 0.90 1.01 1.09 1.22 1.49 1.8 5–8 years old 1.08 1.20 1.28 1.41 1.68 1.98 2.16 2.29 2.47 1.21 1.31 1.38 1.49 1.71 1.9 9–13 years old 1.01 1.15 1.24 1.40 1.75 2.17 2.42 2.62 2.90 1.08 1.19 1.27 1.39 1.65 1.9 14–18 years old 1.36 1.51 1.61 1.77 2.13 2.54 2.81 3.00 3.30 0.50 u 0.62 u 0.71 u 0.85 1.18 1.5Income-eligible nonparticipants 1.39 1.49 1.56 1.66 1.90 2.16 2.32 2.46 2.64 0.95 1.04 1.11 1.22 1.46 1.7 5–8 years old 0.66 0.77 0.85 0.97 1.27 * 1.61 1.82 2.00 2.25 0.63 * 0.74 ** 0.83 ** 0.97 ** 1.30 * 1.6 9–13 years old 1.64 1.64 1.64 1.64 1.64 1.64 1.64 1.64 1.64 0.87 0.99 1.07 1.22 1.52 1.8 14–18 years old 1.70 u 1.88 2.00 2.20 2.61 3.06 3.34 3.58 3.88 1.27 u 1.32 1.36 1.42 1.54 1.6Higher-income NSLP participants 1.21 1.34 1.43 1.58 1.90 2.31 2.57 2.76 3.08 0.87 0.98 1.06 1.20 1.52 1.8 5–8 years old 1.00 1.11 1.19 1.33 1.63 1.94 2.14 2.28 2.49 0.90 1.00 1.06 1.17 1.42 1.6 9–13 years old 1.58 1.65 1.70 1.77 1.92 2.08 2.17 2.23 2.34 0.99 1.09 1.17 1.28 1.54 1.8 14–18 years old 1.03 1.21 1.35 1.58 2.09 2.80 3.27 3.62 4.22 0.73 0.87 0.97 1.15 1.56 2.0Higher-income nonparticipants 1.12 1.26 1.35 1.51 1.86 2.24 2.48 2.65 2.91 0.90 1.01 1.08 1.20 1.47 1.7 5–8 years old 1.13 1.27 1.36 1.50 1.82 2.17 2.39 2.55 2.79 0.67 0.79 0.88 1.03 1.37 1.7 9–13 years old 1.11 1.22 1.29 1.42 1.69 1.97 2.15 2.27 2.44 1.21 1.28 1.33 1.41 1.56 1.7 14–18 years old 1.12 1.29 1.40 1.60 2.05 2.54 2.86 3.10 3.44 0.78 0.91 0.99 1.12 1.45 1.8
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-3. Vitamin B12 (mcg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 5.07 (0.102) 5.15 (0.103) 5.14 (0.170) 4.66 (0.241) 5.27 (0.182

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 5.80 (0.141) 6.02 (0.158) 6.04 (0.279) 5.33 (0.407) 6.14 (0.301Girls 4.31 (0.146) 4.25 (0.132) 4.19 (0.189) 3.96 (0.247) 4.35 (0.1985–8 years old 4.82 (0.117) 4.99 (0.124) 5.15 (0.163) 4.24 * (0.334) 4.75 (0.252

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 5.20 (0.150) 5.30 (0.148) 5.25 (0.214) 4.15 * (0.391) 5.44 (0.402Girls 4.43 (0.182) 4.67 (0.202) 5.06 (0.247) 4.34 (0.547) 4.02 (0.2989–13 years old 4.94 (0.146) 5.39 (0.183) 5.47 (0.258) 4.64 * (0.316) 5.46 (0.296

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 5.35 (0.236) 6.05 (0.275) 6.27 (0.422) 4.96 (0.519) 6.07 (0.446Girls 4.52 (0.170) 4.69 (0.241) 4.63 (0.289) 4.29 (0.349) 4.82 (0.38714–18 years old 5.38 (0.219) 5.05 (0.197) 4.81 (0.369) 4.99 (0.520) 5.48 (0.355

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 6.67 (0.287) 6.52 (0.317) 6.42 (0.616) 6.55 (0.936) 6.74 (0.625Girls 4.01 (0.334) 3.50 (0.228) 3.12 (0.391) 3.35 (0.410) 4.16 (0.315

See notes at end of table. 
Table B-3. Vitamin B12 (mcg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 96.9 (1.33) 99.1 (0.87) 98.5 (1.38) 96.7 (2.55) 98.1 (0.98

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 99.7 (0.22) 99.6 (0.62) 100.0 (0.02) 99.9 (0.34) 99.0 (1.59Girls 94.0 (2.71) 98.6 (1.66) 96.9 (2.82) 93.4 (5.21) 97.2 (1.125–8 years old 100.0 (0.06) 100.0 (0.01) 100.0 (0.00) 99.2 (1.55) 100.0 (0.08

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.03) 100.0 (0.02) 100.0 (0.01) 100.0 (0.25) 100.0 (0.10Girls 100.0 (0.12) 100.0 (0.00) 100.0 (0.00) 98.3 (3.15) 100.0 (0.139–13 years old 99.9 (0.09) 99.9 (0.14) 99.9 (0.14) 100.0 (0.21) 99.8 (0.34

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 100.0 (0.00) 100.0 (0.00) 100.0 (0.00) 100.0 (0.06) 100.0 (0.00Girls 99.8 (0.19) 99.7 (0.28) 99.9 (0.29) 100.0 (0.42) 99.7 (0.7014–18 years old 91.8 (3.60) 97.7 (2.35) 96.0 (3.72) 91.7 (6.80) 95.0 (2.62

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 99.2 (0.60) 98.8 (1.68) 100.0 (0.06) 99.6 (0.88) 97.2 (4.28Girls 84.0 (7.36) 96.5 (4.49) 91.8 (7.65) 83.3 (13.94) 92.6 (2.95

See notes at end of table. 
Table B-3. Vitamin B12 (mcg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 3.20 3.66 3.99 4.51 5.60 6.87 7.64 8.18 9.06 2.02 2.38 2.63 3.07 4.04 5.2

 5–8 years old 2.81 3.27 3.57 4.08 5.07 6.19 6.84 7.29 8.01 2.28 2.65 2.93 3.36 4.27 5.3 9–13 years old 3.63 3.96 4.20 4.54 5.26 6.05 6.52 6.84 7.36 2.50 2.87 3.11 3.51 4.36 5.3 14–18 years old 3.08 3.67 4.10 4.81 6.31 8.16 9.31 10.12 11.46 1.35 1.69 1.95 2.43 3.56 5.1All NSLP participants 3.48 3.93 4.23 4.73 5.81 7.07 7.84 8.41 9.29 2.46 2.77 2.99 3.34 4.10 4.9 5–8 years old 3.09 3.51 3.79 4.25 5.19 6.20 6.78 7.24 7.90 3.02 3.34 3.55 3.88 4.58 5.3 9–13 years old 4.51 4.82 5.02 5.35 5.99 6.69 7.09 7.37 7.82 2.40 2.77 3.04 3.48 4.46 5.6 14–18 years old 2.80 3.39 3.80 4.49 6.08 8.07 9.35 10.27 11.72 2.10 2.35 2.52 2.80 3.40 4.0Income-eligible NSLP participants 4.22 4.56 4.79 5.17 5.94 6.79 7.31 7.68 8.21 2.59 2.89 3.10 3.41 4.10 4.8 5–8 years old 3.25 3.64 3.90 4.32 5.16 6.08 6.61 6.99 7.52 3.65 3.93 4.13 4.41 5.02 5.6 9–13 years old 5.21 5.42 5.57 5.80 6.25 6.72 6.98 7.16 7.41 2.55 2.91 3.18 3.59 4.48 5.5 14–18 years old 4.00 4.42 4.72 5.21 6.24 7.39 8.16 8.68 9.48 1.84 2.08 2.24 2.49 3.05 3.6Income-eligible nonparticipants 3.71 4.00 4.21 4.53 5.22 5.97 6.44 6.83 7.34 1.84 2.17 2.42 2.84 3.76 4.8 5–8 years old 2.92 u 3.16 3.33 3.59 4.12 4.65 4.95 5.19 5.51 u 1.36 u 1.79 u 2.11 u 2.68 4.01 5.5 9–13 years old 4.96 4.96 4.96 4.96 4.96 4.96 4.97 4.97 4.97 u 2.64 2.95 3.16 3.51 4.20 4.9 14–18 years old 3.12 3.70 4.14 4.81 6.29 7.92 8.96 9.83 10.95 1.43 u 1.72 u 1.94 u 2.31 3.16 4.1Higher-income NSLP participants 3.21 3.69 4.04 4.62 5.87 7.36 8.30 8.95 10.04 2.14 2.49 2.74 3.16 4.13 5.2 5–8 years old 2.80 3.28 3.58 4.15 5.33 6.55 7.31 7.82 8.64 2.37 2.67 2.87 3.20 3.92 4.7 9–13 years old 4.43 4.76 4.97 5.29 5.99 6.75 7.18 7.46 7.97 2.28 2.65 2.93 3.38 4.48 5.8 14–18 years old 2.36 u 2.98 u 3.50 4.33 6.15 8.55 10.11 11.22 13.06 1.83 2.19 2.45 2.93 3.96 5.1Higher-income nonparticipants 2.91 3.38 3.69 4.23 5.41 6.72 7.55 8.16 9.04 2.10 2.46 2.73 3.16 4.22 5.5 5–8 years old 2.50 3.06 3.42 4.03 5.30 6.68 7.52 8.09 8.95 2.28 2.62 2.89 3.29 4.18 5.2 9–13 years old 2.31 2.67 2.92 3.35 4.31 5.38 6.09 6.58 7.27 2.87 3.19 3.40 3.75 4.42 5.1 14–18 years old 3.79 4.29 4.63 5.22 6.54 8.01 8.97 9.71 10.78 1.23 u 1.65 u 1.96 u 2.49 u 4.05 6.1
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-4. Vitamin C (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 80 (2.3) 82 (3.4) 85 (5.3) 85 (5.4) 75 (5.3) 

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 85 (3.6) 85 (4.8) 98 (8.9) 92 (8.6) 74 (5.7) Girls 76 (2.8) 79 (4.8) 72 (5.5) 78 (6.4) 77 (9.0) 5–8 years old 83 (3.6) 88 (3.5) 88 (4.9) 79 (7.8) 85 (6.4) 

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 89 (5.9) 90 (4.5) 92 (6.9) 79 (9.4) 88 (9.5) Girls 76 (3.9) 85 (5.4) 85 (6.9) 79 (12.6) 83 (8.6) 9–13 years old 74 (3.6) 75 (5.0) 87 (6.9) 82 (9.9) 58 (5.7) 

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 74 (5.2) 74 (7.1) 85 (9.6) 85 (16.6) 61 (9.4) Girls 75 (4.9) 77 (7.2) 88 (10.1) 78 (10.2) 55 (6.2) 14–18 years old 84 (4.4) 85 (7.3) 82 (12.1) 93 (9.5) 85 (12.3

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 92 (7.1) 93 (10.6) 115 (21.7) 109 (15.6) 76 (10.3Girls 76 (5.2) 77 (10.2) 48 (10.0) 77 * (10.6) 94 (22.7

See notes at end of table. 
Table B-4. Vitamin C (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 81.8 (2.45) 78.7 (2.94) 79.6 (3.24) 92.8 * (5.29) 74.2 (5.58

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 83.3 (3.10) 81.3 (4.21) 87.1 (5.49) 97.4 (4.83) 74.1 (7.23Girls 80.2 (3.82) 76.0 (4.10) 71.7 (3.31) 88.0 (9.58) 74.3 (8.575–8 years old 99.9 (0.18) 99.9 (0.26) 100.0 (0.18) 96.0 (4.94) 98.3 (1.66

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 99.9 (0.34) 99.9 (0.40) 100.0 (0.10) 92.1 (9.63) 96.7 (2.72Girls 100.0 (0.09) 100.0 (0.32) 100.0 (0.36) 100.0 (0.91) 99.9 (1.869–13 years old 82.7 (3.59) 84.5 (4.99) 93.2 (3.92) 91.1 (5.93) 70.9 (10.88

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 85.2 (6.22) 83.5 (7.69) 90.2 (6.46) 98.9 (8.34) 73.9 (15.07Girls 80.2 (3.40) 85.5 (6.27) 96.4 (4.34) 83.0 (8.44) 67.7 (15.7214–18 years old 67.3 (5.67) 57.3 (6.36) 51.2 (7.93) 92.1 ** (12.60) 59.4 (10.88

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 69.1 (5.90) 65.4 (8.66) 74.4 (13.48) 100.0 (7.41) 57.5 (13.04Girls 65.3 (9.84) 48.9 (9.36) 26.7 (7.96) 83.7 * (24.68) 61.3 (17.63

See notes at end of table. 
Table B-4. Vitamin C (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 33 41 47 56 78 106 124 137 159 32 38 43 51 69 9

 5–8 years old 43 51 57 66 86 109 123 132 148 49 54 58 63 75 8 9–13 years old 27 34 39 48 68 93 109 122 142 23 30 35 44 65 9 14–18 years old 31 40 46 57 82 116 139 155 183 27 u 34 39 48 69 9All NSLP participants 32 39 45 54 77 107 127 142 167 26 32 37 46 68 9 5–8 years old 44 52 57 67 86 108 122 132 148 48 55 60 67 83 10 9–13 years old 26 32 38 46 67 94 112 125 148 27 34 40 48 69 9 14–18 years old 28 36 42 53 80 119 146 166 200

8 u 13 u 18 u 27 u 54 10

Income-eligible NSLP participants 44 51 56 66 89 119 141 157 184 29 34 38 45 63 8 5–8 years old 76 u 80 u 82 85 91 98 102 105 108 u 44 51 56 64 81 10 9–13 years old 32 39 45 54 77 107 127 141 164 42 u 49 55 64 84 10 14–18 years old 32 u 41 u 49 u 62 97 145 183 211 258

4 u 7 u 9 u 14 u 30 u 6

Income-eligible nonparticipants 62 u 66 69 75 88 105 115 123 136 48 u 52 55 61 74 9 5–8 years old 18 u 25 u 31 u 41 u 69 105 128 148 179 79 u 79 u 79 u 79 79 7 9–13 years old 47 u 53 u 58 u 66 82 100 111 u 119 u 131 u 25 u 32 37 46 69 9 14–18 years old 108 u 108 u 108 108 109 109 109 u 109 u 109 u 46 u 51 u 55 u 62 u 76 * 9Higher-income NSLP participants 25 32 37 46 68 94 112 125 146 24 u 30 35 44 68 9 5–8 years old 26 34 40 53 81 114 136 151 176 46 u 53 u 57 u 64 80 9 9–13 years old 21 u 27 u 31 u 38 55 78 92 101 120 20 u 25 u 29 u 35 50 6 14–18 years old 28 u 35 40 49 69 96 114 127 150 12 u 19 u 25 u 38 u 75 u 12Higher-income nonparticipants 33 40 45 54 75 101 118 131 150 36 u 41 45 51 65 8 5–8 years old 54 u 62 u 67 u 75 92 110 121 129 140 u 42 u 46 u 48 53 62 7 9–13 years old 25 u 31 36 45 65 88 104 115 131 16 u 22 27 35 57 8 14–18 years old 24 31 37 47 73 106 129 147 175 51 u 56 u 59 u 64 75 8
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-5. Vitamin D (mcg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 5.7 (0.13) 6.4 (0.14) 6.3 (0.22) 4.4 *** (0.26) 6.4 (0.25

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 6.4 (0.19) 7.5 (0.23) 7.3 (0.41) 4.9 *** (0.43) 7.8 (0.43Girls 5.0 (0.18) 5.2 (0.15) 5.3 (0.18) 3.8 *** (0.27) 5.0 (0.245–8 years old 6.2 (0.18) 7.0 (0.18) 7.1 (0.23) 4.9 *** (0.49) 6.7 (0.36

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 6.8 (0.21) 7.1 (0.23) 7.1 (0.34) 5.4 * (0.79) 7.3 (0.57Girls 5.6 (0.28) 6.8 (0.28) 7.1 (0.30) 4.3 *** (0.55) 6.0 (0.459–13 years old 5.8 (0.20) 6.5 (0.22) 6.5 (0.21) 4.2 *** (0.37) 6.4 (0.41

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 6.0 (0.29) 7.1 (0.33) 7.0 (0.30) 4.3 *** (0.60) 7.2 (0.67Girls 5.5 (0.28) 5.9 (0.30) 6.0 (0.30) 4.1 *** (0.43) 5.5 (0.4714–18 years old 5.3 (0.27) 5.8 (0.28) 5.5 (0.55) 4.2 (0.48) 6.3 (0.47

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 6.5 (0.41) 8.1 (0.52) 7.7 (1.02) 5.1 * (0.83) 8.7 (0.86Girls 4.0 (0.36) 3.4 (0.20) 3.2 (0.31) 3.2 (0.44) 3.8 (0.34

See notes at end of table. 
Table B-5. Vitamin D (mcg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 8.4 (1.13) 9.8 (1.47) 6.4 u (2.46) 2.7 u (1.34) 12.7 (2.20

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 11.3 (1.83) 16.4 (2.69) 11.2 u (4.72) 4.0 u (2.45) 21.7 (3.99Girls 5.3 (1.27) 2.8 u (1.06) 1.4 u (1.01) 1.2 u (0.94) 3.2 u (1.695–8 years old 7.4 (1.95) 10.3 (2.21) 9.1 (2.62) 0.4 ** u (2.02) 11.9 u (4.29

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 11.3 (3.25) 14.4 (3.57) 13.7 u (4.17) 0.1 * u (3.33) 18.6 u (7.77Girls 3.4 u (2.09) 6.1 u (2.55) 4.3 u (3.12) 0.7 u (2.24) 5.0 u (3.319–13 years old 7.3 (1.67) 4.8 u (2.78) 0.2 u (1.27) 1.8 u (1.30) 8.4 u (4.08

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 6.8 u (2.29) 6.7 u (5.03) 0.0 (2.04) 1.4 u (1.95) 13.5 u (7.35Girls 7.8 u (2.42) 2.8 u (2.16) 0.4 u (1.49) 2.3 u (1.72) 3.2 u (3.2514–18 years old 10.1 (2.14) 14.1 (2.46) 10.3 u (6.25) 5.1 u (3.04) 17.2 (3.15

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 15.6 (3.72) 27.1 (4.75) 20.2 u (12.18) 9.5 u (5.84) 31.9 (5.76Girls 4.4 u (2.00) 0.4 u (0.57) 0.0 (0.03) 0.6 u (0.96) 1.8 u (2.24

See notes at end of table. 
Table B-5. Vitamin D (mcg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 

Distribution of Usual Intake

All ages, 5–18 years old 2.4 3.0 3.5 4.3 6.0 8.1 9.4 10.3 11.9 1.6 2.0 2.4 3.0 4.5 

 5–8 years old 2.9 3.7 4.2 5.0 6.6 8.4 9.5 10.2 11.3 2.4 3.0 3.4 4.1 5.4  9–13 years old 2.6 3.1 3.6 4.2 5.7 7.5 8.5 9.3 10.5 1.7 2.3 2.7 3.4 5.0  14–18 years old 1.8 2.4 2.9 3.8 5.7 8.4 10.1 11.4 13.6 0.8 u 1.1 1.4 1.9 3.3 All NSLP participants 3.3 4.0 4.5 5.3 7.1 9.2 10.5 11.5 13.0 2.6 3.1 3.4 3.9 5.0  5–8 years old 3.0 3.8 4.3 5.2 7.0 8.9 9.9 10.8 12.0 3.8 4.4 4.8 5.4 6.7  9–13 years old 4.4 4.9 5.3 5.8 7.0 8.3 9.0 9.5 10.4 3.1 3.6 4.0 4.5 5.7  14–18 years old 2.6 3.4 4.0 4.9 7.3 10.3 12.4 13.8 16.1 1.3 u 1.6 1.8 2.2 3.1 Income-eligible NSLP participants 4.3 4.9 5.2 5.8 7.1 8.5 9.4 10.0 10.9 3.8 4.1 4.3 4.6 5.2  5–8 years old 3.2 4.0 4.5 5.3 7.0 8.8 9.8 10.6 11.6 4.6 5.1 5.5 6.0 7.1  9–13 years old 6.0 6.2 6.4 6.6 7.0 7.4 7.6 7.7 7.9 3.9 4.3 4.6 5.1 5.9  14–18 years old 3.5 4.2 4.7 5.6 7.3 9.4 10.8 11.7 13.1 3.2 u 3.2 3.2 3.2 3.2 Income-eligible nonparticipants 1.9 * 2.3 ** 2.7 *** 3.2 *** 4.5 *** 6.1 * 7.2 8.1 9.4 1.2 *** 1.6 *** 1.9 *** 2.4 *** 3.5 ***  5–8 years old 3.5 u 3.9 u 4.1 4.5 5.4 6.2 6.7 7.1 7.6 u 1.6 * u 2.0 ** u 2.3 ** 2.9 *** 4.1 ***  9–13 years old 1.5 * u 2.0 * 2.3 ** 2.9 *** 4.1 *** 5.5 6.4 7.1 8.1 1.2 1.6 * 1.9 ** 2.5 *** 3.7 ***  14–18 years old 1.0 u 1.5 u 1.9 2.6 * 4.3 6.7 8.3 9.8 11.9 1.0 u 1.3 u 1.5 u 1.9 2.9 Higher-income NSLP participants 2.8 3.6 4.1 5.0 7.1 9.8 11.6 12.9 15.1 1.9 2.4 2.8 3.4 4.7  5–8 years old 2.8 3.6 4.1 5.1 7.1 9.2 10.5 11.4 12.8 2.7 3.3 3.7 4.4 5.9  9–13 years old 3.7 4.3 4.7 5.4 6.9 8.7 9.8 10.5 11.8 2.5 u 3.0 3.4 3.9 5.2  14–18 years old 2.0 u 2.8 3.5 4.6 7.4 11.4 14.2 16.3 19.9 0.9 u 1.2 u 1.5 u 2.1 3.4 Higher-income nonparticipants 2.0 2.6 3.0 3.7 5.3 ** 7.2 ** 8.5 * 9.4 * 10.7 1.3 1.8 2.2 2.8 4.6  5–8 years old 2.8 u 3.6 4.1 4.9 6.7 8.5 9.6 10.3 11.4 2.2 u 2.6 2.9 3.5 4.6  9–13 years old 1.4 u 1.9 u 2.2 2.8 4.4 6.4 7.7 8.7 10.1 1.3 u 1.9 2.3 3.2 5.3  14–18 years old 2.0 2.6 2.9 3.6 5.1 7.0 * 8.3 9.3 10.7 0.8 u 1.2 u 1.5 u 2.0 u 3.8 
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-6. Vitamin E (mg AT): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 6.2 (0.11) 6.1 (0.16) 5.9 (0.21) 5.7 (0.22) 6.4 (0.26

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 6.5 (0.15) 6.7 (0.24) 6.6 (0.31) 5.9 (0.35) 6.9 (0.35Girls 5.8 (0.15) 5.5 (0.22) 5.3 (0.28) 5.5 (0.28) 5.9 (0.395–8 years old 5.6 (0.15) 5.6 (0.13) 5.5 (0.20) 4.9 (0.29) 6.0 (0.23

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 5.9 (0.24) 5.9 (0.19) 5.8 (0.27) 4.6 ** (0.34) 6.3 (0.36Girls 5.3 (0.18) 5.3 (0.17) 5.2 (0.30) 5.3 (0.49) 5.6 (0.299–13 years old 6.0 (0.14) 5.9 (0.19) 6.0 (0.23) 5.5 (0.32) 6.0 (0.35

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 6.1 (0.21) 6.2 (0.24) 6.2 (0.30) 5.5 (0.49) 6.2 (0.44Girls 6.0 (0.19) 5.7 (0.28) 5.7 (0.34) 5.5 (0.40) 5.8 (0.5414–18 years old 6.7 (0.23) 6.6 (0.39) 6.2 (0.51) 6.6 (0.47) 7.1 (0.59

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 7.3 (0.32) 7.8 (0.58) 7.5 (0.77) 7.3 (0.77) 7.9 (0.79Girls 6.0 (0.33) 5.3 (0.53) 4.9 (0.66) 5.8 (0.55) 6.1 (0.89

See notes at end of table. 
Table B-6. Vitamin E (mg AT): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 12.4 (1.38) 10.5 (1.69) 9.3 u (2.83) 6.6 u (2.35) 13.2 u (5.08

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 15.6 (2.05) 14.5 (2.24) 13.0 u (3.95) 4.9 u (3.48) 17.3 u (5.30Girls 9.0 (1.83) 6.4 u (2.54) 5.5 u (4.05) 8.4 u (3.13) 8.8 u (8.805–8 years old 35.7 (4.18) 33.7 (5.19) 29.8 u (9.54) 18.1 u (6.80) 41.2 u (17.76

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 43.7 (6.41) 44.4 (5.88) 39.7 u (12.55) 8.9 * u (8.26) 56.0 u (18.32Girls 27.3 (5.32) 22.6 u (8.64) 19.4 u (14.43) 27.8 u (10.89) 25.8 u (30.849–13 years old 4.4 u (1.91) 1.9 u (1.80) 0.6 u (1.61) 0.6 u (1.78) 3.7 u (3.26

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 4.9 u (2.32) 3.4 u (2.75) 1.1 u (2.84) 0.8 u (3.16) 2.8 u (3.41Girls 3.9 u (3.06) 0.4 u (2.31) 0.0 (1.44) 0.4 u (1.54) 4.7 u (5.6414–18 years old 2.5 u (0.90) 1.4 u (1.66) 2.3 u (2.25) 3.8 u (3.38) 1.1 u (1.40

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 4.9 u (1.74) 2.7 u (3.22) 4.4 u (4.34) 5.9 u (6.42) 2.2 u (2.72Girls 0.0 u (0.20) 0.0 u (0.21) 0.2 u (0.73) 1.6 u (1.58) 0.0 (0.00

See notes at end of table. 
Table B-6. Vitamin E (mg AT): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 3.8 4.2 4.6 5.1 6.3 7.6 8.5 9.1 10.1 4.2 4.5 4.7 5.0 5.7 6

 5–8 years old 3.6 4.0 4.3 4.8 5.8 6.9 7.6 8.1 8.9 3.5 3.8 4.1 4.4 5.2 6 9–13 years old 3.8 4.2 4.5 4.9 5.9 7.0 7.7 8.2 9.0 3.8 4.2 4.4 4.9 5.8 6 14–18 years old 3.9 4.5 4.9 5.5 7.0 8.7 9.8 10.6 12.0 5.0 u 5.2 5.3 5.6 6.0 6All NSLP participants 4.4 4.8 5.1 5.6 6.5 7.6 8.3 8.8 9.6 4.2 4.4 4.6 4.9 5.4 6 5–8 years old 3.8 4.2 4.5 4.9 5.8 6.8 7.4 7.9 8.6 3.9 4.2 4.3 4.6 5.3 5 9–13 years old 4.2 4.6 4.8 5.2 6.0 7.0 7.6 8.0 8.6 4.1 4.4 4.6 4.9 5.6 6 14–18 years old 5.1 5.6 5.9 6.4 7.5 8.9 9.7 10.3 11.2 4.4 u 4.6 u 4.7 4.9 5.3 5Income-eligible NSLP participants 4.3 4.7 5.0 5.5 6.4 7.5 8.2 8.7 9.4 3.7 4.0 4.2 4.5 5.2 5 5–8 years old 4.1 4.5 4.7 5.0 5.7 6.5 7.0 7.3 7.8 3.8 4.1 4.3 4.6 5.2 5 9–13 years old 4.6 4.9 5.1 5.5 6.2 6.9 7.4 7.7 8.1 5.0 5.1 5.2 5.4 5.7 6 14–18 years old 4.2 4.8 5.2 5.8 7.2 8.8 9.9 10.6 11.8 2.5 u 2.9 u 3.2 u 3.6 4.7 5Income-eligible nonparticipants 3.5 3.9 4.2 4.7 5.7 6.9 7.6 8.2 9.0 3.2 3.6 3.9 4.3 5.4 6 5–8 years old 3.1 u 3.4 3.6 3.9 4.5 5.2 5.6 5.9 6.4 2.9 3.3 3.6 4.0 5.1 6 9–13 years old 3.7 4.0 4.3 4.7 5.4 6.2 6.7 7.1 7.6 4.0 u 4.3 4.4 4.8 5.4 6 14–18 years old 3.5 4.1 4.6 5.3 6.9 8.7 10.0 11.0 12.3 2.6 3.1 3.5 4.1 5.5 7Higher-income NSLP participants 4.7 5.1 5.4 5.8 6.7 7.8 8.4 8.8 9.5 4.8 5.0 5.1 5.3 5.8 6 5–8 years old 4.2 4.6 4.8 5.3 6.2 7.2 7.8 8.2 8.9 4.6 4.9 5.0 5.2 5.6 6 9–13 years old 4.3 4.6 4.9 5.2 6.0 7.0 7.5 7.8 8.5 3.5 3.9 4.1 4.6 5.6 6 14–18 years old 5.4 5.9 6.2 6.7 7.8 9.0 9.7 10.2 11.1 6.1 6.1 6.1 6.1 6.1 6Higher-income nonparticipants 3.5 4.0 4.3 4.9 6.3 7.8 8.7 9.5 10.5 4.7 4.9 5.1 5.4 6.1 6 5–8 years old 3.6 4.1 4.5 5.1 6.3 7.6 8.4 9.0 9.9 3.4 3.7 4.0 4.4 5.2 6 9–13 years old 3.5 3.9 4.2 4.7 5.9 7.2 8.1 8.7 9.6 3.5 4.0 4.4 5.0 6.3 7 14–18 years old 3.4 4.0 4.3 5.0 6.6 8.4 9.6 10.5 11.8 6.6 6.6 6.6 6.6 6.6 6
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-7. Folate (mcg DFE): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 537 (10.2) 531 (13.6) 519 (16.9) 486 (18.3) 537 (20.8

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 588 (15.5) 603 (19.3) 593 (25.5) 523 (31.8) 617 (31.8Girls 484 (13.1) 457 (19.2) 442 (22.0) 448 (17.1) 454 (26.55–8 years old 506 (14.5) 520 (15.4) 524 (21.0) 414 *** (25.5) 521 (26.7

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 557 (19.7) 557 (16.9) 530 (27.8) 402 ** (38.4) 601 (30.9Girls 453 (21.4) 482 (26.1) 518 (31.6) 426 * (33.2) 438 (44.19–13 years old 539 (15.9) 536 (19.9) 533 (22.7) 512 (39.6) 539 (27.9

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 549 (22.5) 563 (27.3) 554 (30.5) 556 (71.3) 574 (41.0Girls 528 (22.6) 508 (29.0) 510 (33.9) 465 (31.4) 503 (37.714–18 years old 559 (20.3) 535 (29.3) 503 (37.0) 516 (25.5) 548 (45.4

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 647 (32.8) 674 (43.2) 676 (58.8) 581 (43.8) 670 (72.9Girls 465 (23.2) 388 (39.2) 320 (44.1) 448 * (24.8) 419 (52.6

See notes at end of table. 
Table B-7. Folate (mcg DFE): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 94.4 (1.17) 90.9 (1.82) 88.8 (2.24) 96.3 * (2.32) 91.6 (2.51

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 98.0 (1.04) 98.0 (1.77) 98.8 (1.04) 97.1 (2.76) 96.6 (3.15Girls 90.5 (2.13) 83.5 (3.22) 78.3 (4.46) 95.5 ** (3.77) 86.3 (3.935–8 years old 100.0 (0.09) 100.0 (0.14) 100.0 (0.28) 99.4 (1.47) 100.0 (0.10

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.01) 100.0 (0.01) 100.0 (0.06) 98.7 (2.83) 100.0 (0.00Girls 100.0 (0.19) 100.0 (0.28) 99.9 (0.56) 100.0 (0.52) 100.0 (0.219–13 years old 99.3 (0.70) 99.1 (0.75) 99.1 (0.83) 99.1 (2.09) 98.7 (2.03

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 99.2 (0.86) 98.5 (1.30) 98.3 (1.43) 100.0 (2.76) 98.9 (2.22Girls 99.4 (1.10) 99.9 (0.72) 100.0 (0.79) 98.2 (3.16) 98.6 (3.4514–18 years old 85.4 (3.09) 76.3 (4.86) 70.6 (6.01) 91.3 * (5.85) 78.4 (6.50

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 95.3 (2.69) 96.2 (4.62) 98.5 (2.45) 93.1 (6.65) 92.0 (8.24Girls 75.0 (5.67) 55.3 (8.71) 41.3 (12.07) 89.4 ** (9.77) 64.1 (10.14

See notes at end of table. 
Table B-7. Folate (mcg DFE): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 333 376 407 457 563 692 772 830 927 267 302 327 369 461 57

 5–8 years old 351 388 414 457 542 643 703 745 814 271 301 323 358 435 52 9–13 years old 320 359 389 433 530 642 713 764 847 315 352 376 418 507 61 14–18 years old 334 384 420 479 609 775 881 957 1086 218 256 282 330 436 56All NSLP participants 338 382 412 463 575 711 797 861 965 252 285 307 346 433 53 5–8 years old 374 409 431 470 547 632 680 719 777 273 307 332 371 459 56 9–13 years old 301 344 375 427 538 671 754 814 917 344 374 395 427 496 57 14–18 years old 346 397 432 492 630 808 925 1011 1150 148 182 205 249 352 48Income-eligible NSLP participants 340 382 412 462 569 695 777 836 925 253 284 306 341 424 52 5–8 years old 341 376 400 438 518 609 663 703 760 272 310 339 384 491 61 9–13 years old 295 337 368 417 530 663 745 806 896 388 u 411 428 454 505 56 14–18 years old 383 431 464 521 645 791 893 963 1074 110 u 142 164 201 296 40Income-eligible nonparticipants 333 365 389 426 507 599 657 704 770 288 318 338 372 440 51 5–8 years old 198 229 254 293 382 * 486 550 604 683 282 u 310 329 359 421 48 9–13 years old 460 u 480 u 494 515 554 595 618 634 658 u 281 314 336 374 451 53 14–18 years old 312 357 390 441 556 686 773 845 942 300 328 347 * 378 * 442 * 50Higher-income NSLP participants 332 377 410 464 583 732 829 897 1016 248 281 304 343 433 53 5–8 years old 411 447 470 511 595 680 733 769 826 276 305 324 356 425 50 9–13 years old 307 353 384 433 547 684 768 823 928 292 327 353 392 484 58 14–18 years old 298 349 390 458 609 817 958 1063 1242 185 218 242 287 390 51Higher-income nonparticipants 349 392 420 470 580 704 785 844 931 288 324 350 391 486 59 5–8 years old 382 425 453 501 605 722 796 849 931 319 u 338 353 375 422 47 9–13 years old 323 359 385 427 521 623 690 736 801 290 334 366 420 533 66 14–18 years old 349 397 430 487 618 768 867 943 1055 263 304 332 376 489 62
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-8. Niacin (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 22.3 (0.35) 22.4 (0.43) 22.3 (0.60) 21.8 (0.71) 22.7 (0.75

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 25.1 (0.54) 25.1 (0.60) 25.0 (0.94) 24.5 (1.20) 25.6 (1.05Girls 19.4 (0.42) 19.6 (0.63) 19.5 (0.73) 18.9 (0.71) 19.6 (1.085–8 years old 19.5 (0.49) 19.7 (0.43) 20.6 (0.60) 17.0 ** (0.99) 18.8 (0.70

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 20.9 (0.71) 20.7 (0.54) 21.3 (0.88) 17.0 ** (1.32) 20.2 (0.79Girls 18.0 (0.68) 18.7 (0.67) 19.9 (0.82) 17.0 (1.49) 17.4 (1.189–13 years old 21.8 (0.45) 22.5 (0.62) 22.6 (0.89) 20.5 (0.94) 23.2 (0.89

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 23.0 (0.71) 24.3 (0.97) 24.2 (1.49) 21.3 (1.40) 25.0 (1.34Girls 20.4 (0.56) 20.7 (0.77) 20.8 (0.93) 19.6 (1.23) 21.3 (1.1614–18 years old 24.9 (0.74) 24.3 (0.95) 23.4 (1.30) 26.5 (1.51) 25.1 (1.77

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 30.2 (1.18) 29.2 (1.25) 28.5 (1.99) 33.1 (2.77) 30.2 (2.45Girls 19.4 (0.88) 19.2 (1.44) 17.9 (1.65) 19.5 (1.05) 19.7 (2.56

See notes at end of table. 
Table B-8. Niacin (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 98.2 (0.87) 98.0 (1.71) 97.4 (2.25) 99.9 (0.20) 97.1 (1.81

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 99.9 (0.14) 99.8 (0.25) 100.0 (0.09) 99.9 (0.21) 99.7 (0.44Girls 96.4 (1.77) 96.1 (3.50) 94.6 (4.60) 99.9 (0.34) 94.3 (3.685–8 years old 100.0 (0.02) 100.0 0.00 100.0 0.00 99.7 (0.27) 100.0 0.00 

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.00) 100.0 0.00 100.0 0.00 99.7 (0.44) 100.0 0.00 Girls 100.0 (0.04) 100.0 0.00 100.0 0.00 99.8 (0.30) 100.0 0.00 9–13 years old 100.0 (0.02) 99.9 (0.11) 99.8 (0.22) 100.0 (0.25) 100.0 (0.10

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 100.0 (0.00) 100.0 0.00 100.0 0.00 100.0 (0.41) 100.0 0.00 Girls 100.0 (0.05) 99.8 (0.23) 99.7 (0.44) 99.9 (0.28) 100.0 (0.2114–18 years old 95.1 (2.34) 94.6 (4.63) 93.0 (6.08) 100.0 (0.44) 92.0 (4.89

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 99.8 (0.37) 99.4 (0.68) 99.9 (0.25) 100.0 (0.27) 99.2 (1.17Girls 90.2 (4.80) 89.5 (9.49) 85.6 (12.48) 100.0 (0.85) 84.5 (9.97

See notes at end of table. 
Table B-8. Niacin (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 16.4 18.0 19.1 20.9 24.6 28.7 31.2 32.9 35.7 12.1 13.4 14.3 15.8 18.9 22

 5–8 years old 13.7 15.1 16.0 17.5 20.5 23.9 25.8 27.2 29.4 11.0 12.3 13.1 14.5 17.5 20 9–13 years old 16.8 18.1 18.9 20.2 22.8 25.6 27.2 28.4 30.2 14.4 15.6 16.4 17.7 20.2 23 14–18 years old 17.9 20.1 21.6 24.1 29.2 35.3 39.0 41.5 45.7 10.6 12.1 13.1 14.9 18.7 23All NSLP participants 17.0 18.6 19.6 21.2 24.6 28.5 30.8 32.4 34.9 12.5 13.8 14.7 16.2 19.2 22 5–8 years old 14.7 15.9 16.6 17.9 20.5 23.2 24.7 25.9 27.7 14.5 15.4 16.0 16.9 18.6 20 9–13 years old 19.3 20.3 21.0 22.0 24.1 26.4 27.6 28.5 30.0 13.3 14.7 15.7 17.2 20.3 23 14–18 years old 16.6 18.9 20.4 22.9 28.2 34.5 38.3 41.0 45.1 10.3 11.9 12.9 14.7 18.5 22Income-eligible NSLP participants 16.9 18.4 19.4 21.0 24.5 28.3 30.7 32.4 34.9 12.0 13.5 14.4 15.9 19.2 22 5–8 years old 14.8 16.0 16.9 18.2 21.0 24.0 25.7 27.0 28.8 14.6 15.7 16.4 17.5 19.7 22 9–13 years old 17.6 18.9 19.7 21.1 23.9 27.0 28.8 30.1 32.0 12.7 14.2 15.3 17.0 20.5 24 14–18 years old 17.7 19.6 20.9 23.1 27.7 32.9 36.3 38.7 42.3 9.5 u 11.1 12.1 13.8 17.5 21Income-eligible nonparticipants 16.3 17.8 18.9 20.6 24.1 27.8 30.1 31.9 34.3 14.2 15.1 15.6 16.6 18.6 20 5–8 years old 9.2 10.5 11.5 13.0 * 16.4 * 20.3 22.6 24.5 27.2 8.8 10.2 11.2 * 12.8 * 16.4 20 9–13 years old 15.9 17.0 17.8 19.0 21.2 23.5 24.8 25.7 27.0 13.1 14.3 15.1 16.5 19.2 22 14–18 years old 22.0 u 24.1 25.6 27.8 32.6 37.6 40.7 43.3 46.6 19.5 19.5 19.5 19.5 19.5 19Higher-income NSLP participants 18.1 19.5 20.5 22.0 25.1 28.7 30.8 32.3 34.7 12.4 13.6 14.5 16.0 19.1 22 5–8 years old 14.5 15.6 16.3 17.5 20.0 22.5 24.1 25.1 26.7 13.0 13.8 14.4 15.3 17.2 19 9–13 years old 23.3 23.7 23.9 24.3 25.0 25.7 26.0 26.3 26.7 15.3 16.5 17.3 18.5 21.1 23 14–18 years old 15.9 18.4 20.2 23.1 29.0 36.1 40.4 43.4 48.2 9.2 10.8 11.9 14.0 18.7 24Higher-income nonparticipants 16.4 18.0 19.1 20.9 24.7 28.7 31.2 32.9 35.4 12.0 13.2 14.0 15.3 18.3 21 5–8 years old 14.4 16.0 17.1 18.9 22.5 26.2 28.5 30.0 32.2 9.2 10.4 11.4 12.8 16.3 20 9–13 years old 14.2 15.6 16.5 18.1 21.6 25.2 27.5 29.0 31.2 17.5 18.0 18.3 18.9 19.9 20 14–18 years old 20.0 21.8 23.0 25.1 29.4 34.0 36.8 38.9 41.8 9.0 10.7 11.9 13.7 18.3 23
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-9. Riboflavin (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 2.10 (0.035) 2.14 (0.034) 2.08 (0.052) 1.91 (0.082) 2.21 (0.059

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 2.35 (0.055) 2.42 (0.054) 2.38 (0.087) 2.20 (0.151) 2.50 (0.097Girls 1.83 (0.041) 1.84 (0.041) 1.77 (0.056) 1.62 (0.059) 1.91 (0.0665–8 years old 2.08 (0.046) 2.16 (0.043) 2.16 (0.057) 1.73 *** (0.102) 2.17 (0.086

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 2.25 (0.070) 2.23 (0.059) 2.20 (0.080) 1.78 * (0.152) 2.33 (0.132Girls 1.90 (0.059) 2.08 (0.063) 2.12 (0.081) 1.68 ** (0.135) 2.00 (0.1109–13 years old 2.08 (0.044) 2.19 (0.053) 2.16 (0.061) 1.89 * (0.107) 2.27 (0.091

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 2.18 (0.070) 2.36 (0.081) 2.32 (0.089) 2.05 (0.186) 2.45 (0.145Girls 1.97 (0.052) 2.01 (0.067) 1.99 (0.084) 1.72 * (0.101) 2.09 (0.10914–18 years old 2.13 (0.076) 2.07 (0.070) 1.95 (0.121) 2.08 (0.183) 2.18 (0.117

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 2.59 (0.122) 2.62 (0.116) 2.59 (0.210) 2.65 (0.348) 2.66 (0.198Girls 1.64 (0.089) 1.48 (0.077) 1.28 (0.112) 1.48 (0.075) 1.68 (0.122

See notes at end of table. 
Table B-9. Riboflavin (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 98.6 (0.85) 98.0 (0.68) 98.1 (1.58) 98.3 (0.80) 98.4 (0.73

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 99.7 (0.23) 99.9 (0.28) 99.9 (0.30) 99.9 (0.45) 99.9 (0.35Girls 97.3 (1.72) 96.0 (1.37) 96.3 (3.22) 96.7 (1.57) 96.8 (1.455–8 years old 100.0 (0.01) 100.0 (0.02) 100.0 (0.01) 100.0 (0.10) 100.0 (0.01

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.01) 100.0 (0.04) 100.0 (0.02) 100.0 (0.12) 100.0 (0.02Girls 100.0 (0.02) 100.0 (0.00) 100.0 (0.00) 99.9 (0.16) 100.0 (0.019–13 years old 99.9 (0.19) 100.0 (0.08) 100.0 (0.09) 98.5 (0.96) 100.0 (0.05

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 100.0 (0.05) 100.0 (0.05) 100.0 (0.05) 100.0 (0.03) 100.0 (0.01Girls 99.7 (0.38) 100.0 (0.15) 100.0 (0.18) 96.9 (1.96) 100.0 (0.0914–18 years old 96.3 (2.29) 94.6 (1.85) 95.0 (4.27) 97.0 (1.96) 95.7 (1.97

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 99.3 (0.63) 99.8 (0.76) 99.6 (0.80) 99.6 (1.21) 99.7 (0.95Girls 93.0 (4.65) 89.1 (3.71) 90.1 (8.74) 94.1 (3.81) 91.4 (3.92

See notes at end of table. 
Table B-9. Riboflavin (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 1.42 1.60 1.72 1.91 2.30 2.74 2.99 3.17 3.46 1.05 1.19 1.28 1.44 1.78 2.1

 5–8 years old 1.35 1.53 1.65 1.84 2.22 2.62 2.85 3.01 3.26 1.16 1.30 1.40 1.55 1.86 2.2 9–13 years old 1.40 1.55 1.66 1.81 2.14 2.50 2.71 2.86 3.09 1.17 1.32 1.42 1.58 1.92 2.3 14–18 years old 1.50 1.69 1.83 2.05 2.51 3.05 3.37 3.59 3.96 0.84 0.97 1.07 1.23 1.57 1.9All NSLP participants 1.52 1.69 1.81 1.99 2.38 2.80 3.04 3.22 3.49 1.14 1.27 1.36 1.50 1.79 2.1 5–8 years old 1.34 1.52 1.64 1.83 2.20 2.59 2.81 2.98 3.23 1.42 1.55 1.64 1.78 2.05 2.3 9–13 years old 1.54 1.69 1.80 1.97 2.32 2.70 2.93 3.08 3.34 1.33 1.46 1.55 1.69 1.98 2.2 14–18 years old 1.63 1.82 1.94 2.14 2.56 3.04 3.32 3.52 3.82 0.76 0.88 0.96 1.11 1.42 1.7Income-eligible NSLP participants 1.46 1.63 1.75 1.94 2.33 2.76 3.03 3.21 3.49 1.20 1.31 1.38 1.50 1.74 2.0 5–8 years old 1.35 1.52 1.64 1.81 2.17 2.55 2.76 2.92 3.13 1.53 1.65 1.73 1.85 2.10 2.3 9–13 years old 1.53 1.68 1.79 1.95 2.29 2.65 2.85 3.00 3.20 1.34 1.46 1.56 1.69 1.97 2.2 14–18 years old 1.48 1.67 1.80 2.02 2.49 3.03 3.39 3.64 4.03 0.81 0.90 0.96 1.05 1.26 1.4Income-eligible nonparticipants 1.46 1.60 1.69 1.84 2.15 2.49 2.69 2.86 3.09 0.89 1.03 1.12 1.27 1.58 1.9 5–8 years old 1.12 1.23 1.32 1.45 1.74 2.05 2.23 2.38 2.58 0.92 1.07 1.16 1.32 1.66 1.9 9–13 years old 1.69 1.76 1.82 1.90 2.04 2.19 2.27 2.33 2.41 0.89 1.04 1.14 1.31 1.67 2.0 14–18 years old 1.51 1.71 1.85 2.08 2.57 3.10 3.44 3.73 4.10 0.88 0.99 1.07 1.19 1.45 1.7Higher-income NSLP participants 1.55 1.73 1.85 2.04 2.44 2.88 3.15 3.34 3.64 1.15 1.28 1.38 1.53 1.87 2.2 5–8 years old 1.39 1.57 1.68 1.88 2.30 2.72 2.99 3.17 3.45 1.27 1.42 1.51 1.66 1.97 2.3 9–13 years old 1.66 1.81 1.91 2.06 2.39 2.77 3.00 3.15 3.42 1.42 1.54 1.63 1.76 2.05 2.3 14–18 years old 1.57 1.77 1.92 2.14 2.59 3.11 3.42 3.64 3.98 0.79 0.93 1.03 1.21 1.61 2.0Higher-income nonparticipants 1.42 1.59 1.70 1.89 2.28 2.69 2.95 3.14 3.40 1.05 1.20 1.30 1.45 1.81 2.2 5–8 years old 1.57 1.77 1.89 2.09 2.48 2.88 3.10 3.25 3.48 1.17 1.27 1.35 1.47 1.73 2.0 9–13 years old 1.21 1.34 1.43 1.59 1.92 2.28 2.52 2.68 2.90 1.09 1.26 1.38 1.57 1.96 2.4 14–18 years old 1.51 1.69 1.81 2.02 2.46 2.95 3.25 3.48 3.81 0.93 1.08 1.18 1.33 1.73 2.1
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-10. Thiamin (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 1.59 (0.025) 1.61 (0.032) 1.58 (0.047) 1.46 (0.043) 1.64 (0.052

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 1.76 (0.040) 1.80 (0.051) 1.80 (0.075) 1.60 (0.073) 1.82 (0.085Girls 1.41 (0.031) 1.40 (0.039) 1.35 (0.055) 1.32 (0.044) 1.45 (0.060 5–8 years old 1.48 (0.034) 1.50 (0.033) 1.52 (0.041) 1.32 * (0.073) 1.49 (0.057

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 1.58 (0.047) 1.56 (0.042) 1.54 (0.063) 1.29 (0.117) 1.61 (0.067Girls 1.37 (0.048) 1.43 (0.050) 1.49 (0.052) 1.36 (0.085) 1.37 (0.0949–13 years old 1.58 (0.031) 1.63 (0.047) 1.62 (0.047) 1.49 (0.066) 1.69 (0.075

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 1.64 (0.047) 1.71 (0.072) 1.71 (0.060) 1.59 (0.111) 1.72 (0.122Girls 1.52 (0.039) 1.54 (0.059) 1.53 (0.074) 1.38 (0.070) 1.64 (0.08714–18 years old 1.67 (0.057) 1.66 (0.071) 1.59 (0.114) 1.54 (0.080) 1.71 (0.114

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 2.00 (0.091) 2.07 (0.114) 2.08 (0.189) 1.84 (0.140) 2.08 (0.192Girls 1.33 (0.066) 1.24 (0.081) 1.08 (0.125) 1.23 (0.074) 1.33 (0.120

See notes at end of table. 
Table B-10. Thiamin (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 97.6 (1.29) 95.2 (1.68) 92.7 (2.10) 98.1 * (1.65) 95.8 (2.00

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 99.2 (0.58) 99.1 (1.19) 99.1 (0.50) 98.7 (1.97) 98.2 (2.13Girls 95.8 (2.56) 91.1 (3.20) 85.9 (4.27) 97.5 * (2.67) 93.4 (3.445–8 years old 100.0 (0.01) 100.0 (0.01) 100.0 (0.01) 99.9 (0.33) 100.0 (0.07

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.00) 100.0 (0.00) 100.0 (0.00) 99.8 (0.65) 100.0 (0.00Girls 100.0 (0.02) 100.0 (0.01) 100.0 (0.03) 100.0 (0.05) 100.0 (0.149–13 years old 100.0 (0.04) 100.0 (0.09) 100.0 (0.10) 99.8 (0.40) 99.9 (0.26

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 100.0 (0.01) 100.0 (0.01) 100.0 (0.03) 100.0 (0.16) 100.0 (0.02Girls 100.0 (0.08) 100.0 (0.19) 100.0 (0.20) 99.6 (0.81) 99.8 (0.5414–18 years old 93.4 (3.48) 86.9 (4.53) 80.2 (5.68) 95.1 * (4.43) 88.8 (5.41

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 97.9 (1.57) 97.5 (3.21) 97.7 (1.34) 96.7 (5.28) 95.0 (5.74Girls 88.7 (6.95) 75.8 (8.67) 61.7 (11.59) 93.5 * (7.19) 82.2 (9.31

See notes at end of table. 
Table B-10. Thiamin (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 1.15 1.26 1.34 1.47 1.72 2.00 2.17 2.29 2.49 0.93 1.02 1.08 1.18 1.38 1.6

 5–8 years old 1.09 1.19 1.25 1.35 1.56 1.78 1.91 1.99 2.14 0.91 0.99 1.06 1.15 1.34 1.5 9–13 years old 1.22 1.30 1.36 1.45 1.62 1.81 1.92 2.00 2.12 1.08 1.17 1.23 1.32 1.50 1.7 14–18 years old 1.14 1.29 1.39 1.57 1.92 2.35 2.62 2.80 3.10 0.79 0.88 0.95 1.06 1.29 1.5All NSLP participants 1.17 1.28 1.36 1.48 1.75 2.06 2.26 2.40 2.62 0.87 0.97 1.03 1.14 1.36 1.6 5–8 years old 1.14 1.22 1.28 1.37 1.55 1.74 1.84 1.92 2.04 0.98 1.07 1.13 1.22 1.41 1.6 9–13 years old 1.25 1.34 1.40 1.50 1.69 1.90 2.02 2.11 2.25 1.07 1.16 1.22 1.32 1.52 1.7 14–18 years old 1.11 1.27 1.38 1.55 1.96 2.47 2.79 3.03 3.40 0.60 0.71 0.78 0.91 1.18 1.4Income-eligible NSLP participants 1.19 1.29 1.37 1.49 1.75 2.05 2.24 2.38 2.58 0.86 0.95 1.01 1.11 1.33 1.5 5–8 years old 1.18 1.25 1.31 1.38 1.54 1.70 1.79 1.85 1.94 1.01 1.10 1.16 1.26 1.47 1.6 9–13 years old 1.26 1.35 1.41 1.50 1.70 1.90 2.02 2.10 2.22 1.18 1.25 1.30 1.37 1.52 1.6 14–18 years old 1.12 1.27 1.38 1.56 1.97 2.45 2.80 3.03 3.41 0.43 0.55 0.63 0.75 1.04 1.3Income-eligible nonparticipants 1.17 1.25 1.30 1.39 1.57 1.77 1.90 2.00 2.13 0.93 1.01 1.06 1.15 1.31 1.4 5–8 years old 0.77 0.86 0.93 1.03 1.26 1.50 1.64 1.76 1.93 1.02 1.09 1.14 1.21 1.35 1.4 9–13 years old 1.59 1.59 1.59 1.59 1.59 1.59 1.59 1.60 1.60 0.92 1.01 1.07 1.17 1.37 1.5 14–18 years old 1.07 u 1.21 1.31 1.46 1.79 2.14 2.37 2.56 2.80 0.88 0.95 0.99 1.07 1.22 1.3Higher-income NSLP participants 1.14 1.25 1.34 1.47 1.76 2.10 2.32 2.47 2.73 0.87 0.97 1.04 1.15 1.41 1.6 5–8 years old 1.11 1.20 1.26 1.37 1.59 1.81 1.95 2.05 2.20 0.91 1.00 1.06 1.16 1.35 1.5 9–13 years old 1.30 1.39 1.44 1.52 1.70 1.90 2.01 2.08 2.22 1.02 1.13 1.20 1.32 1.60 1.9 14–18 years old 1.00 1.16 1.29 1.50 1.94 2.52 2.89 3.16 3.62 0.71 0.80 0.87 0.99 1.26 1.5Higher-income nonparticipants 1.20 1.31 1.38 1.49 1.74 2.00 2.16 2.28 2.44 0.97 1.06 1.11 1.20 1.39 1.6 5–8 years old 1.16 1.26 1.33 1.44 1.67 1.91 2.07 2.17 2.33 0.84 0.91 0.97 1.06 1.25 1.4 9–13 years old 1.12 1.20 1.26 1.35 1.55 1.75 1.87 1.95 2.07 1.15 1.23 1.28 1.37 1.52 1.6 14–18 years old 1.30 1.43 1.52 1.66 1.98 2.31 2.51 2.67 2.88 0.90 u 1.00 1.06 1.15 1.38 1.6
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-11. Calcium (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 1,042 (16.0) 1,106 (18.9) 1,081 (28.9) 884 *** (30.0) 1,137 (33.8

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 1,151 (23.3) 1,248 (27.9) 1,241 (47.1) 974 *** (49.1) 1,268 (52.7Girls 928 (22.0) 958 (25.2) 913 (32.5) 789 ** (33.5) 999 (41.65–8 years old 1,039 (26.8) 1,092 (25.7) 1,093 (28.6) 828 *** (62.4) 1,100 (56.5

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 1,130 (37.4) 1,127 (34.9) 1,125 (39.7) 871 ** (88.1) 1,156 (78.6Girls 945 (38.6) 1,056 (37.8) 1,058 (41.3) 782 ** (88.3) 1,042 (81.29–13 years old 1,030 (22.8) 1,124 (27.2) 1,126 (37.0) 883 *** (50.5) 1,127 (55.0

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 1,064 (27.8) 1,211 (37.1) 1,239 (61.9) 949 ** (85.1) 1,191 (80.7Girls 995 (36.5) 1,033 (39.9) 1,007 (39.3) 814 ** (52.6) 1,061 (74.514–18 years old 1,055 (31.7) 1,100 (39.5) 1,030 (66.2) 926 (45.5) 1,173 (61.6

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 1,250 (49.8) 1,374 (61.2) 1,329 (108.6) 1,074 (81.8) 1,425 (104.4Girls 850 (38.5) 811 (49.0) 714 (73.3) 770 (35.9) 907 (62.5

See notes at end of table. 
Table B-11. Calcium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 49.1 (2.07) 56.7 (3.16) 55.9 (5.61) 33.2 ** (5.83) 58.0 (5.09

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 60.9 (2.81) 72.3 (5.18) 75.7 (8.77) 45.3 * (10.36) 71.6 (8.61Girls 36.9 (3.05) 40.3 (3.54) 35.2 (6.88) 20.6 (4.96) 43.8 (5.235–8 years old 75.2 (2.86) 83.3 (2.82) 88.9 (3.91) 57.1 u (17.94) 78.3 (4.36

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 85.1 (3.36) 84.3 (3.53) 87.9 (4.16) 70.4 u (32.65) 81.4 (4.66Girls 64.9 (4.68) 82.3 (4.44) 90.0 (6.72) 43.1 ** u (13.57) 75.1 (7.479–13 years old 37.2 (3.05) 51.6 (6.75) 48.9 (14.56) 21.6 (5.67) 54.9 (11.60

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 41.3 (3.77) 66.4 (11.14) 71.9 u (22.67) 28.0 u (9.78) 66.9 u (20.54Girls 33.0 (4.83) 36.2 (7.43) 24.8 u (18.02) 14.8 u (5.46) 42.2 (10.0614–18 years old 41.0 (4.27) 41.6 (5.20) 37.8 (5.29) 26.5 (6.21) 45.8 (7.50

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 61.4 (6.19) 69.1 (8.69) 70.1 (9.20) 42.9 * (10.14) 68.6 (12.05Girls 19.4 u (5.88) 12.7 u (5.50) 3.7 u (4.91) 9.2 u (6.99) 21.7 u (8.73

See notes at end of table. 
Table B-11. Calcium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 75

Distribution of Usual Intake

All ages, 5–18 years old 651 744 809 911 1,12,0 1,358 1,500 1,598 1,756 490 564 616 703 889 1,1

 5–8 years old 643 738 801 905 1,107 1,332 1,462 1,550 1,693 506 581 636 722 909 1,1 9–13 years old 639 717 773 857 1,037 1,239 1,362 1,449 1,588 549 627 680 769 957 1,1 14–18 years old 670 775 849 967 1,209 1,491 1,659 1,775 1,963 421 491 540 625 809 1,0All NSLP participants 734 830 894 998 1,217 1,462 1,607 1,712 1,872 592 660 706 779 935 1,10 5–8 years old 633 728 791 896 1,106 1,330 1,456 1,556 1,700 649 725 777 857 1,030 1,2 9–13 years old 860 927 974 1,048 1,195 1,356 1,450 1,515 1,622 682 750 798 870 1,019 1,1 14–18 years old 689 812 894 1,027 1,320 1,661 1,870 2,015 2,238 464 524 564 634 783 9Income-eligible NSLP participants 797 879 937 1,029 1,217 1,424 1,551 1,639 1,768 641 693 729 783 901 1,0 5–8 years old 690 775 833 924 1,108 1,307 1,423 1,506 1,621 739 801 843 906 1,045 1,1 9–13 years old 899 965 1,011 1,081 1,226 1,381 1,470 1,533 1,622 784 829 862 909 1,003 1,0 14–18 years old 779 876 944 1,057 1,291 1,551 1,724 1,839 2,016 430 482 516 570 695 8Income-eligible nonparticipants 562 636 691 775 * 950 *** 1,141 * 1,257 1,346 1,471 408 473 * 519 * 596 ** 761 * 9 5–8 years old 683 u 719 746 785 866 949 * 995 1,033 1,084 379 ** 449 ** 497 ** 578 ** 756 * 9 9–13 years old 507 585 645 738 923 * 1,131 1,256 1,342 1,477 418 483 529 * 609 ** 777 ** 9 14–18 years old 524 622 693 803 1,040 1,293 1,453 1,584 1,752 421 481 525 597 750 9Higher-income NSLP participants 717 814 883 995 1,230 1,498 1,662 1,773 1,955 561 639 693 782 973 1,1 5–8 years old 596 696 760 879 1,130 1,390 1,554 1,665 1,841 570 653 709 801 1,006 1,2 9–13 years old 911 968 1,005 1,060 1,179 1,307 1,380 1,426 1,510 589 677 739 833 1,039 1,2 14–18 years old 623 u 754 858 1,019 1,353 1,760 2,010 2,184 2,463 527 592 637 718 885 1,0Higher-income nonparticipants 674 755 808 896 1,082 1,278 1,400 1,485 1,607 481 559 615 706 914 1,1 5–8 years old 718 824 892 1,001 1,222 1,451 1,584 1,674 1,808 476 540 591 669 847 1,0 9–13 years old 475 543 591 * 670 * 851 ** 1,049 1,180 1,271 1,399 531 617 678 783 1,006 1,2 14–18 years old 831 905 951 1,031 1197 1,368 1,471 1,548 1,655 437 518 573 660 876 1,1
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-12. Iron (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 14.5 (0.21) 14.2 (0.26) 14.0 (0.35) 13.6 (0.42) 14.6 (0.41

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 16.1 (0.32) 16.0 (0.35) 15.8 (0.48) 14.6 (0.67) 16.6 (0.59Girls 12.9 (0.29) 12.4 (0.38) 12.1 (0.51) 12.5 (0.49) 12.6 (0.565–8 years old 13.5 (0.35) 13.6 (0.33) 13.8 (0.40) 12.1 * (0.74) 13.7 (0.61

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 14.5 (0.53) 14.2 (0.37) 13.9 (0.53) 12.0 (1.01) 15.0 (0.71Girls 12.5 (0.45) 13.1 (0.56) 13.7 (0.61) 12.2 (1.09) 12.4 (1.019–13 years old 14.6 (0.35) 14.9 (0.47) 14.4 (0.47) 13.6 (0.82) 15.7 (0.71

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 15.3 (0.52) 15.9 (0.72) 15.0 (0.57) 14.6 (1.42) 17.1 (1.17Girls 13.8 (0.45) 13.8 (0.60) 13.7 (0.76) 12.6 (0.76) 14.3 (0.7714–18 years old 15.2 (0.40) 14.1 (0.47) 13.8 (0.77) 14.7 (0.59) 14.3 (0.74

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 17.9 (0.58) 17.5 (0.61) 18.0 (1.09) 16.7 (0.91) 17.3 (1.00Girls 12.3 (0.54) 10.5 (0.73) 9.5 (1.07) 12.7 * (0.75) 11.1 (1.08

See notes at end of table. 
Table B-12. Iron (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 97.2 (0.74) 94.9 (1.03) 93.5 (1.58) 98.1 ** (0.63) 94.9 (1.52

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 99.9 (0.16) 99.8 (0.44) 99.9 (0.17) 99.9 (0.59) 99.6 (1.23Girls 94.3 (1.51) 89.9 (2.06) 86.8 (3.22) 96.2 ** (1.13) 90.0 (2.845–8 years old 100.0 (0.02) 100.0 (0.02) 100.0 (0.04) 99.9 (0.16) 100.0 (0.09

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.00) 100.0 (0.00) 100.0 (0.00) 100.0 (0.22) 100.0 (0.00Girls 100.0 (0.05) 100.0 (0.04) 100.0 (0.07) 99.9 (0.23) 99.9 (0.199–13 years old 99.9 (0.12) 99.7 (0.27) 99.9 (0.24) 99.1 (0.54) 99.4 (0.62

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 100.0 (0.06) 99.9 (0.13) 100.0 (0.08) 100.0 (0.23) 100.0 (0.11Girls 99.8 (0.23) 99.5 (0.53) 99.9 (0.47) 98.2 (1.08) 98.8 (1.2614–18 years old 92.4 (2.00) 86.6 (2.78) 82.6 (4.26) 95.7 ** (1.62) 86.8 (4.07

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 99.8 (0.44) 99.5 (1.19) 99.9 (0.46) 99.6 (1.56) 98.8 (3.30Girls 84.6 (4.08) 73.0 (5.57) 64.3 (8.73) 91.5 ** (2.89) 74.1 (7.59

See notes at end of table. 
Table B-12. Iron (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 10.3 11.4 12.1 13.2 15.6 18.4 20.1 21.3 23.3 8.0 8.8 9.4 10.4 12.5 14

 5–8 years old 10.1 10.9 11.5 12.4 14.3 16.3 17.6 18.4 19.8 7.4 8.2 8.8 9.8 12.0 14 9–13 years old 9.7 10.7 11.5 12.6 14.9 17.6 19.3 20.5 22.4 9.1 10.0 10.6 11.5 13.5 15 14–18 years old 11.1 12.3 13.1 14.5 17.3 20.8 22.9 24.4 26.9 7.3 8.1 8.7 9.7 11.9 14All NSLP participants 10.2 11.2 11.9 13.1 15.5 18.4 20.2 21.5 23.6 7.4 8.2 8.8 9.8 11.9 14 5–8 years old 10.8 11.5 11.9 12.6 14.1 15.5 16.4 17.0 18.0 7.8 8.7 9.4 10.3 12.6 15 9–13 years old 9.6 10.7 11.5 12.7 15.4 18.5 20.4 21.8 24.2 8.5 9.4 10.0 11.0 13.3 15 14–18 years old 10.4 11.6 12.4 13.7 16.8 20.5 22.8 24.5 27.2 5.9 6.7 7.2 8.2 10.2 12Income-eligible NSLP participants 10.2 11.2 11.9 13.0 15.4 18.1 19.7 20.9 22.7 7.3 8.2 8.8 9.7 11.8 14 5–8 years old 10.2 10.9 11.4 12.2 13.7 15.4 16.4 17.1 18.1 7.7 8.7 9.4 10.5 13.1 16 9–13 years old 9.6 10.5 11.2 12.3 14.6 17.3 18.8 20.0 21.6 9.3 10.1 10.7 11.6 13.5 15 14–18 years old 10.9 12.1 13.0 14.4 17.3 20.8 23.1 24.7 27.2 5.1 5.9 6.4 7.3 9.2 11Income-eligible nonparticipants 9.8 10.7 11.3 12.3 14.4 16.6 18.0 19.0 20.5 7.8 8.6 9.2 10.2 12.2 14 5–8 years old 7.1 7.9 8.5 9.5 11.6 14.0 15.5 16.7 18.4 6.4 7.4 8.0 9.1 11.7 14 9–13 years old 11.4 12.0 12.5 13.2 14.5 15.9 16.7 17.2 18.1 7.3 8.3 8.9 10.0 12.2 14 14–18 years old 10.2 11.4 12.3 13.6 16.3 19.2 21.0 22.5 24.4 9.3 10.0 10.4 11.1 * 12.6 14Higher-income NSLP participants 10.4 11.5 12.2 13.4 16.0 19.1 21.1 22.5 24.9 6.9 7.8 8.5 9.6 12.1 14 5–8 years old 11.7 12.4 12.8 13.5 14.9 16.3 17.2 17.8 18.7 7.3 8.2 8.8 9.8 12.0 14 9–13 years old 10.5 11.7 12.5 13.7 16.5 19.8 21.9 23.2 25.8 7.8 8.9 9.6 10.8 13.7 16 14–18 years old 9.3 10.6 11.5 13.1 16.4 20.6 23.3 25.3 28.6 5.7 6.6 7.2 8.3 10.6 13Higher-income nonparticipants 11.1 12.2 12.8 14.0 16.4 19.1 20.8 22.0 23.7 9.0 9.8 10.3 11.2 13.0 15 5–8 years old 10.3 11.4 12.1 13.3 15.8 18.7 20.5 21.7 23.7 7.6 8.4 8.9 9.8 11.7 14 9–13 years old 9.6 10.5 11.2 12.3 14.6 17.2 18.8 19.9 21.5 11.3 11.9 12.3 12.9 14.1 15 14–18 years old 13.3 14.3 15.0 16.1 18.6 21.2 22.9 24.1 25.9 7.9 u 8.9 9.5 10.5 12.9 15
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-13. Magnesium (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 236 (3.0) 240 (4.3) 236 (5.5) 215 ** (5.5) 247 (8.0) 

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 256 (4.6) 261 (5.4) 265 (8.6) 232 ** (8.2) 261 (8.8) Girls 215 (3.8) 219 (6.7) 205 (6.6) 198 (7.4) 233 (13.65–8 years old 221 (4.8) 225 (4.3) 225 (5.1) 192 ** (10.8) 228 (9.3) 

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 234 (7.4) 227 (5.2) 227 (7.1) 187 * (14.6) 231 (11.6Girls 206 (6.0) 223 (6.9) 222 (7.3) 197 (15.9) 224 (14.89–13 years old 232 (4.0) 243 (6.2) 240 (6.3) 204 *** (7.0) 249 (13.7

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 238 (5.3) 253 (7.8) 255 (10.0) 207 ** (10.7) 253 (14.6Girls 225 (5.9) 232 (9.7) 223 (7.5) 200 * (9.1) 245 (23.614–18 years old 251 (6.2) 250 (9.4) 241 (13.0) 243 (10.6) 260 (15.9

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 289 (9.9) 295 (11.8) 303 (20.6) 288 (16.2) 291 (17.3Girls 211 (7.2) 203 (14.6) 175 (15.4) 196 (13.5) 227 (27.0

See notes at end of table. 
Table B-13. Magnesium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 58.8 (1.29) 60.5 (1.56) 61.1 (2.39) 50.6 (5.20) 61.3 (2.81

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 63.3 (1.94) 66.3 (1.94) 68.1 (3.92) 55.8 (9.45) 65.4 (2.84Girls 54.0 (1.67) 54.4 (2.48) 53.8 (2.67) 45.1 (3.91) 57.1 (4.935–8 years old 99.8 (0.18) 99.9 (0.14) 99.9 (0.16) 97.8 (2.14) 99.9 (0.20

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.07) 99.8 (0.26) 99.8 (0.31) 99.5 (2.29) 100.0 (0.05Girls 99.6 (0.35) 100.0 (0.09) 100.0 (0.06) 95.9 (3.67) 99.8 (0.409–13 years old 69.9 (2.43) 74.6 (2.70) 79.5 (4.16) 52.6 (13.59) 72.3 (4.70

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 74.8 (3.80) 82.3 (2.55) 86.1 (3.99) 57.7 u (24.81) 79.8 (4.28Girls 64.7 (2.99) 66.5 (4.84) 72.6 (7.42) 47.2 * (9.97) 64.5 (8.5114–18 years old 17.4 (2.58) 17.6 (3.35) 14.5 u (5.11) 13.3 u (5.16) 22.0 (6.14

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 25.0 (3.77) 26.2 (4.63) 27.4 u (9.87) 21.4 u (9.46) 26.0 (6.50Girls 9.5 u (3.51) 8.5 u (4.85) 0.9 u (1.34) 4.9 u (3.62) 17.8 u (10.59

See notes at end of table. 
Table B-13. Magnesium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 163 181 193 212 250 294 321 339 369 133 148 158 175 209 24

 5–8 years old 166 179 188 203 231 263 281 294 314 140 153 162 175 203 23 9–13 years old 157 173 184 200 234 271 294 309 335 145 160 170 186 220 25 14–18 years old 167 189 204 229 280 340 376 401 442 116 133 144 164 204 25All NSLP participants 168 186 197 216 256 300 326 345 375 136 151 161 177 212 25 5–8 years old 155 169 178 194 224 257 276 290 312 161 174 183 195 221 24 9–13 years old 169 184 195 212 248 288 312 329 358 143 158 169 187 224 26 14–18 years old 177 199 214 237 287 344 378 402 438 110 125 136 154 194 24Income-eligible NSLP participants 176 193 204 223 260 301 327 344 370 144 156 164 177 203 23 5–8 years old 152 167 177 193 224 258 278 292 312 163 174 183 195 220 24 9–13 years old 177 192 202 218 252 288 309 323 345 166 177 185 197 222 24 14–18 years old 193 213 227 249 296 347 380 402 436 109 122 130 143 172 20Income-eligible nonparticipants 159 173 183 198 229 261 280 295 315 120 135 145 161 195 23 5–8 years old 135 145 153 164 186 208 220 230 244 114 130 141 158 195 23 9–13 years old 154 164 172 184 206 * 229 * 243 252 265 136 149 157 170 197 22 14–18 years old 181 201 215 237 282 330 360 385 416 109 125 136 154 192 23Higher-income NSLP participants 167 185 197 216 255 300 326 344 373 130 147 159 178 223 27 5–8 years old 172 183 190 203 229 255 271 282 300 158 173 181 195 223 25 9–13 years old 164 180 191 208 245 290 316 333 366 124 143 157 178 231 29 14–18 years old 167 190 208 234 285 343 376 399 435 115 131 143 165 214 27Higher-income nonparticipants 176 191 202 219 256 296 321 338 364 140 155 165 180 214 24 5–8 years old 224 234 240 250 269 289 300 308 320 133 143 150 161 186 21 9–13 years old 150 165 174 191 225 261 283 299 319 150 166 177 194 228 26 14–18 years old 164 185 199 223 276 334 371 399 439 135 153 164 181 221 26
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-14. Phosphorus (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 1,297 (16.0) 1,360 (20.9) 1,340 (30.1) 1,158 *** (29.6) 1,391 (36.1

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 1,434 (25.1) 1,512 (30.5) 1,510 (47.8) 1,248 *** (46.4) 1,529 (52.5Girls 1,153 (19.4) 1,200 (28.3) 1,162 (35.8) 1,064 (36.1) 1,247 (49.5 5–8 years old 1,225 (23.3) 1,278 (23.6) 1,279 (24.6) 1,037 *** (53.5) 1,286 (49.8

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 1,288 (35.0) 1,286 (30.8) 1,295 (35.6) 1,033 ** (74.4) 1,305 (63.2Girls 1,160 (30.6) 1,269 (35.9) 1,262 (34.0) 1,041 ** (77.0) 1,267 (77.69–13 years old 1,267 (21.5) 1,368 (29.8) 1,370 (34.6) 1,111 *** (47.9) 1,399 (58.4

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 1,332 (28.7) 1,455 (41.6) 1,491 (56.6) 1,174 ** (81.5) 1,446 (82.5Girls 1,199 (32.3) 1,277 (42.6) 1,243 (38.6) 1,044 ** (48.3) 1,350 (82.614–18 years old 1,379 (33.8) 1,412 (45.4) 1,358 (72.1) 1,294 (52.0) 1,462 (71.1

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 1,640 (56.3) 1,734 (68.5) 1,689 (114.2) 1,478 (81.1) 1,774 (108.0Girls 1,105 (35.9) 1,073 (59.2) 1,009 (86.2) 1,100 (64.0) 1,133 (91.4

See notes at end of table. 
Table B-14. Phosphorus (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 82.7 (1.63) 85.1 (3.68) 80.5 (10.15) 76.5 (8.19) 86.4 (2.92

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 92.9 (1.95) 95.6 (1.66) 96.9 (1.62) 84.6 (6.72) 95.5 (2.58Girls 72.0 (2.64) 74.1 (7.34) 63.3 u (20.72) 68.0 (15.22) 76.9 (5.345–8 years old 100.0 (0.01) 100.0 (0.00) 100.0 (0.00) 99.8 (0.44) 100.0 (0.03

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.00) 100.0 (0.01) 100.0 (0.01) 100.0 (0.00) 100.0 (0.01Girls 100.0 (0.02) 100.0 (0.00) 100.0 (0.00) 99.5 (0.90) 100.0 (0.059–13 years old 78.5 (2.95) 85.8 (2.80) 88.0 (4.90) 56.9 ** (8.77) 86.9 (4.21

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 87.8 (4.39) 93.9 (2.47) 95.0 (3.11) 68.0 (15.16) 95.0 (3.99Girls 68.8 (3.93) 77.2 (5.11) 80.6 (9.48) 45.4 ** (8.39) 78.6 (7.5314–18 years old 73.8 (3.39) 73.4 (9.59) 58.6 u (27.05) 77.7 (20.49) 75.7 (6.80

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 92.5 (3.19) 94.1 (3.79) 96.3 (3.21) 88.9 (10.98) 92.6 (5.83Girls 54.0 (6.10) 51.5 u (19.30) 19.0 u (55.46) 65.9 u (40.48) 57.8 (12.54

See notes at end of table. 
Table B-14. Phosphorus (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 

Distribution of Usual Intake

All ages, 5–18 years old 948 1043 1108 1209 1411 1634 1765 1854 1998 740 819 873 959 1134 

 5–8 years old 886 968 1022 1109 1274 1454 1556 1625 1735 759 834 888 971 1141  9–13 years old 955 1031 1084 1161 1319 1486 1583 1650 1756 783 867 921 1009 1182  14–18 years old 987 1110 1194 1329 1599 1910 2094 2220 2423 684 762 815 903 1082 All NSLP participants 993 1094 1161 1269 1488 1728 1867 1966 2117 842 913 961 1035 1187  5–8 years old 889 970 1022 1108 1275 1449 1545 1622 1731 914 989 1039 1112 1261  9–13 years old 1035 1116 1172 1261 1437 1629 1742 1820 1947 839 924 984 1075 1260  14–18 years old 1030 1167 1255 1396 1695 2029 2227 2362 2567 789 845 879 939 1060 Income-eligible NSLP participants 1026 1121 1186 1288 1493 1710 1840 1928 2055 937 984 1016 1063 1159  5–8 years old 902 981 1034 1118 1282 1458 1559 1631 1731 990 1047 1085 1141 1259  9–13 years old 1056 1142 1202 1293 1479 1674 1783 1860 1968 907 976 1024 1095 1236  14–18 years old 1090 1205 1283 1411 1664 1932 2103 2213 2380 926 945 956 973 1009 Income-eligible nonparticipants 876 948 1001 1078 1234 ** 1397 ** 1494 * 1568 1668 727 787 829 899 1043  5–8 years old 892 920 941 971 1031 * 1091 * 1123 * 1148 1182 531 *** 613 *** 670 *** 768 *** 992 **  9–13 years old 809 880 934 1012 1163 * 1323 * 1415 1477 1573 658 732 781 * 864 * 1026 **  14–18 years old 929 1034 1109 1220 1454 1695 1845 1966 2121 940 973 996 1031 1099 Higher-income NSLP participants 992 1093 1163 1274 1500 1751 1901 2001 2165 792 879 938 1032 1230  5–8 years old 924 996 1041 1124 1292 1462 1568 1639 1751 878 962 1015 1098 1262  9–13 years old 1055 1131 1180 1256 1423 1609 1717 1787 1915 817 918 988 1094 1326  14–18 years old 984 1128 1238 1404 1729 2103 2324 2474 2712 704 780 832 924 1113 Higher-income nonparticipants 1031 1110 1159 1240 1404 1569 1666 1734 1830 693 777 834 923 1117  5–8 years old 1001 1086 1139 1224 1391 1559 1656 1721 1817 729 790 838 907 1055  9–13 years old 924 982 1021 1081 1203 1319 1387 1432 1492 767 851 907 998 1172  14–18 years old 1157 1248 1305 1403 1606 1814 1940 2033 2162 595 695 761 863 1111 
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-15. Zinc (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 10.7 (0.14) 11.2 (0.23) 11.0 (0.32) 9.8 ** (0.31) 11.4 (0.38

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 12.1 (0.22) 12.9 (0.30) 12.7 (0.51) 10.7 ** (0.51) 13.4 (0.57Girls 9.2 (0.18) 9.4 (0.34) 9.4 (0.39) 8.8 (0.35) 9.4 (0.505–8 years old 10.0 (0.22) 10.3 (0.24) 10.2 (0.28) 8.6 * (0.57) 10.5 (0.52

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 10.7 (0.30) 11.0 (0.33) 10.6 (0.45) 8.3 * (0.81) 11.8 (0.86Girls 9.1 (0.32) 9.7 (0.35) 9.7 (0.34) 8.9 (0.81) 9.1 (0.589–13 years old 10.6 (0.21) 11.3 (0.32) 11.2 (0.46) 10.1 (0.58) 11.7 (0.47

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 11.3 (0.36) 12.5 (0.52) 12.6 (0.79) 11.1 (1.00) 12.7 (0.75Girls 10.0 (0.21) 10.1 (0.37) 9.8 (0.45) 9.0 (0.57) 10.6 (0.5714–18 years old 11.3 (0.28) 11.7 (0.50) 11.5 (0.72) 10.4 (0.46) 12.0 (0.84

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 14.0 (0.43) 14.7 (0.58) 14.2 (1.09) 12.1 (0.78) 15.3 (1.20Girls 8.5 (0.36) 8.5 (0.81) 8.6 (0.93) 8.5 (0.48) 8.5 (1.18

See notes at end of table. 
Table B-15. Zinc (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 93.0 (2.09) 97.5 (4.84) 98.5 (2.10) 90.1 * (3.16) 90.9 (3.63

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 98.5 (1.27) 97.1 (2.01) 98.1 (1.60) 97.9 (2.57) 96.5 (3.12Girls 87.2 (4.07) 97.8 (9.68) 99.0 (3.96) 82.0 * (5.87) 85.0 (6.685–8 years old 99.6 (0.27) 100.0 (0.04) 100.0 (0.05) 97.3 (2.00) 100.0 (0.06

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.01) 100.0 (0.04) 100.0 (0.05) 98.8 (2.44) 100.0 (0.00Girls 99.2 (0.55) 100.0 (0.08) 100.0 (0.10) 95.8 (3.21) 100.0 (0.129–13 years old 97.8 (1.93) 97.0 (2.31) 98.1 (2.65) 92.6 (5.74) 97.0 (2.37

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 99.9 (0.63) 99.4 (1.15) 99.0 (1.76) 100.0 (0.00) 99.9 (1.01Girls 95.5 (3.90) 94.5 (4.57) 97.2 (5.10) 84.9 (11.75) 94.0 (4.7214–18 years old 83.4 (5.35) 96.0 (12.90) 97.8 (5.09) 82.4 (6.36) 78.2 (9.55

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 96.0 (3.37) 92.9 (5.30) 95.7 (3.99) 95.1 (6.69) 90.8 (8.36Girls 70.0 (10.39) 99.4 (25.90) 100.0 (9.57) 68.9 * (11.00) 64.9 (17.53

See notes at end of table. 
Table B-15. Zinc (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 8.4 9.1 9.6 10.4 11.9 13.7 14.7 15.4 16.6 6.0 6.6 6.9 7.6 9.0 10

 5–8 years old 7.3 8.0 8.4 9.1 10.6 12.2 13.1 13.7 14.8 5.2 5.8 6.3 7.1 8.8 10 9–13 years old 8.7 9.2 9.6 10.1 11.2 12.3 13.0 13.5 14.3 7.1 7.6 8.0 8.6 9.8 11 14–18 years old 8.8 9.8 10.4 11.5 13.6 16.1 17.6 18.6 20.2 5.5 6.0 6.4 7.0 8.3 9All NSLP participants 8.1 8.9 9.5 10.4 12.5 14.9 16.4 17.5 19.2 7.1 7.5 7.8 8.3 9.3 10 5–8 years old 7.7 8.4 8.8 9.5 10.9 12.3 13.2 13.8 14.8 6.4 7.0 7.4 8.1 9.5 11 9–13 years old 8.5 9.2 9.7 10.5 12.2 14.1 15.3 16.1 17.5 6.9 7.5 7.9 8.6 9.9 11 14–18 years old 8.0 9.1 9.9 11.1 14.0 17.5 19.8 21.5 24.1 7.7 7.9 8.0 8.2 8.5 8Income-eligible NSLP participants 8.3 9.1 9.6 10.5 12.3 14.5 15.8 16.7 18.2 7.6 7.9 8.2 8.5 9.3 10 5–8 years old 7.9 8.5 8.8 9.4 10.5 11.7 12.4 12.9 13.6 6.6 7.2 7.6 8.2 9.6 11 9–13 years old 8.2 9.0 9.5 10.4 12.3 14.5 15.8 16.7 18.1 7.3 7.8 8.2 8.7 9.7 10 14–18 years old 8.6 9.6 10.2 11.3 13.7 16.5 18.3 19.6 21.6 8.6 8.6 8.6 8.6 8.6 8Income-eligible nonparticipants 8.4 8.8 9.1 9.6 10.6 11.6 * 12.3 * 12.8 13.5 5.3 5.9 6.3 7.0 8.6 10 5–8 years old 4.8 5.3 5.8 6.4 8.0 * 9.7 10.8 11.7 13.0 4.1 4.9 5.4 6.3 8.4 10 9–13 years old 11.1 11.1 11.1 11.1 11.1 11.1 11.1 11.1 11.1 6.0 6.6 7.0 7.6 8.9 10 14–18 years old 8.5 9.2 9.7 10.5 12.0 13.6 14.5 15.3 16.2 5.4 5.9 6.3 7.0 8.3 9Higher-income NSLP participants 8.3 9.2 9.8 10.8 12.9 15.5 17.1 18.2 20.1 5.9 6.5 6.9 7.7 9.2 10 5–8 years old 8.6 9.2 9.6 10.3 11.7 13.2 14.1 14.7 15.7 6.2 6.8 7.1 7.7 8.9 10 9–13 years old 9.0 9.8 10.2 10.9 12.5 14.2 15.2 15.9 17.1 6.8 7.5 8.0 8.7 10.3 12 14–18 years old 7.5 8.6 9.6 11.1 14.3 18.5 21.2 23.1 26.4 4.7 5.4 5.8 6.7 8.3 10Higher-income nonparticipants 8.9 9.5 9.8 10.4 11.7 13.0 13.8 14.3 15.1 5.8 6.4 6.8 7.5 8.9 10 5–8 years old 7.7 8.3 8.8 9.5 10.9 12.5 13.5 14.2 15.2 4.6 5.2 5.7 6.5 8.2 10 9–13 years old 7.9 8.3 8.5 8.9 9.7 * 10.5 * 11.0 11.3 11.7 7.5 8.0 8.4 8.9 10.0 11 14–18 years old 10.7 11.4 11.9 12.6 14.1 15.7 16.6 17.2 18.1 5.1 5.8 6.2 6.9 8.5 10
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-16. Copper (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 1.05 (0.015) 1.06 (0.019) 1.06 (0.027) 0.97 * (0.028) 1.08 (0.031

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 1.15 (0.024) 1.17 (0.026) 1.20 (0.043) 1.05 * (0.040) 1.16 (0.038Girls 0.95 (0.017) 0.95 (0.029) 0.92 (0.030) 0.88 (0.040) 1.00 (0.0495–8 years old 0.96 (0.023) 0.98 (0.020) 0.97 (0.023) 0.84 * (0.046) 1.01 (0.040

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 1.02 (0.037) 0.99 (0.027) 0.98 (0.035) 0.83 * (0.058) 1.03 (0.050Girls 0.91 (0.025) 0.96 (0.029) 0.96 (0.029) 0.86 (0.071) 1.00 (0.0649–13 years old 1.04 (0.018) 1.08 (0.024) 1.09 (0.032) 0.98 * (0.043) 1.10 (0.045

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 1.08 (0.026) 1.14 (0.035) 1.18 (0.048) 1.02 * (0.060) 1.13 (0.067Girls 1.00 (0.025) 1.01 (0.032) 1.00 (0.042) 0.93 (0.061) 1.07 (0.05914–18 years old 1.13 (0.032) 1.11 (0.044) 1.10 (0.063) 1.05 (0.054) 1.11 (0.065

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 1.32 (0.052) 1.33 (0.057) 1.37 (0.104) 1.24 (0.080) 1.28 (0.070Girls 0.94 (0.035) 0.87 (0.067) 0.81 (0.068) 0.85 (0.073) 0.93 (0.111

See notes at end of table. 
Table B-16. Copper (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 96.7 (1.46) 99.5 (2.24) 95.4 (3.55) 93.7 (2.35) 99.2 (2.07

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 99.0 (0.59) 99.4 (0.67) 99.2 (0.85) 98.4 (1.49) 99.1 (1.25Girls 94.4 (2.93) 99.7 (4.54) 91.5 (7.21) 88.8 (4.55) 99.4 (4.035–8 years old 100.0 (0.00) 100.0 (0.01) 100.0 (0.00) 100.0 (0.11) 100.0 (0.02

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.00) 100.0 (0.01) 100.0 (0.01) 100.0 (0.22) 100.0 (0.00Girls 100.0 (0.00) 100.0 (0.00) 100.0 (0.00) 100.0 (0.02) 100.0 (0.049–13 years old 99.5 (0.37) 99.6 (0.48) 99.9 (0.37) 99.6 (1.34) 99.1 (1.33

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 99.8 (0.34) 99.9 (0.13) 99.9 (0.15) 100.0 (0.26) 99.9 (0.19Girls 99.1 (0.66) 99.3 (0.98) 99.8 (0.74) 99.2 (2.73) 98.2 (2.7214–18 years old 91.7 (3.94) 99.1 (6.05) 87.7 (9.59) 83.4 (6.22) 98.8 (5.45

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 97.5 (1.56) 98.4 (1.80) 97.8 (2.29) 95.8 (4.01) 97.7 (3.37Girls 85.5 (7.92) 99.9 (12.29) 77.0 (19.56) 70.4 (12.06) 100.0 (10.62

See notes at end of table. 
Table B-16. Copper (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 0.72 0.79 0.85 0.93 1.11 1.33 1.46 1.55 1.70 0.63 0.69 0.73 0.80 0.93 1.0

 5–8 years old 0.67 0.73 0.78 0.85 0.99 1.16 1.26 1.32 1.43 0.67 0.72 0.75 0.80 0.89 1.0 9–13 years old 0.71 0.77 0.82 0.89 1.05 1.23 1.34 1.43 1.56 0.65 0.71 0.76 0.83 0.98 1.1 14–18 years old 0.76 0.86 0.92 1.03 1.26 1.55 1.72 1.84 2.05 0.58 0.65 0.69 0.76 0.92 1.0All NSLP participants 0.75 0.83 0.88 0.96 1.14 1.34 1.47 1.56 1.70 0.72 0.76 0.79 0.84 0.94 1.0 5–8 years old 0.68 0.74 0.78 0.85 0.98 1.12 1.20 1.26 1.35 0.72 0.77 0.80 0.85 0.96 1.0 9–13 years old 0.77 0.83 0.88 0.96 1.12 1.30 1.41 1.49 1.62 0.66 0.72 0.77 0.84 0.99 1.1 14–18 years old 0.79 0.88 0.94 1.05 1.27 1.55 1.72 1.84 2.04 0.77 0.79 0.81 0.83 0.87 0.9Income-eligible NSLP participants 0.75 0.83 0.88 0.97 1.16 1.38 1.52 1.62 1.77 0.65 0.70 0.74 0.79 0.91 1.0 5–8 years old 0.68 0.74 0.78 0.84 0.97 1.11 1.19 1.25 1.34 0.71 0.76 0.80 0.84 0.95 1.0 9–13 years old 0.79 0.85 0.90 0.98 1.15 1.35 1.47 1.55 1.68 0.70 0.76 0.80 0.86 0.98 1.1 14–18 years old 0.77 0.87 0.93 1.05 1.30 1.60 1.82 1.96 2.19 0.56 0.61 0.64 0.69 0.80 0.9Income-eligible nonparticipants 0.70 0.76 0.81 0.88 1.03 1.19 1.28 1.36 1.46 0.58 0.63 0.67 0.74 0.87 1.0 5–8 years old 0.58 0.62 0.66 0.71 0.82 0.93 0.99 1.04 1.11 0.67 0.71 0.73 0.77 0.86 0.9 9–13 years old 0.78 0.83 0.86 0.91 1.01 1.12 1.18 1.22 1.28 0.63 0.69 0.73 0.79 0.91 1.0 14–18 years old 0.70 0.80 0.87 0.98 1.20 1.45 1.61 1.74 1.91 0.46 0.52 0.57 0.65 0.83 1.0Higher-income NSLP participants 0.78 0.85 0.90 0.98 1.14 1.31 1.42 1.49 1.61 0.78 0.82 0.85 0.89 0.98 1.0 5–8 years old 0.82 0.86 0.89 0.93 1.02 1.11 1.17 1.21 1.27 0.79 0.84 0.87 0.91 1.00 1.0 9–13 years old 0.76 0.83 0.88 0.95 1.10 1.28 1.39 1.46 1.58 0.62 0.69 0.75 0.83 1.03 1.2 14–18 years old 0.76 0.86 0.93 1.04 1.25 1.49 1.64 1.74 1.89 0.92 u 0.92 0.92 0.93 0.93 0.9Higher-income nonparticipants 0.70 0.78 0.84 0.93 1.13 1.36 1.50 1.61 1.76 0.65 0.71 0.75 0.82 0.97 1.1 5–8 years old 0.71 0.79 0.85 0.94 1.13 1.34 1.46 1.55 1.69 0.63 0.67 0.70 0.75 0.84 0.9 9–13 years old 0.64 0.70 0.75 0.82 0.99 1.17 1.29 1.37 1.48 0.64 0.71 0.76 0.84 1.00 1.1 14–18 years old 0.76 0.86 0.92 1.03 1.28 1.56 1.74 1.88 2.08 0.67 0.74 0.79 0.86 1.03 1.2
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-17. Selenium (mcg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 97 (1.5) 99 (1.9) 99 (2.8) 89 * (2.8) 100 (3.2) 

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 108 (2.3) 111 (2.8) 111 (4.8) 97 * (4.0) 112 (4.3) Girls 85 (1.9) 86 (2.7) 85 (2.7) 82 (3.8) 87 (4.7) 5–8 years old 82 (1.8) 85 (1.8) 85 (2.0) 76 (4.2) 85 (3.7) 

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 85 (2.3) 86 (2.2) 86 (2.7) 73 * (4.4) 86 (4.2) Girls 80 (2.7) 84 (3.0) 83 (3.0) 79 (7.3) 83 (6.2) 9–13 years old 96 (1.7) 101 (2.3) 102 (2.8) 89 * (4.6) 102 (4.8) 

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 101 (2.2) 108 (3.3) 111 (4.5) 91 * (7.0) 107 (6.8) Girls 92 (2.6) 94 (3.1) 93 (3.4) 88 (6.0) 97 (6.8) 14–18 years old 108 (3.4) 107 (4.5) 105 (6.9) 100 (5.2) 109 (6.8) 

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 131 (5.5) 133 (6.6) 131 (12.1) 120 (8.0) 136 (9.2) Girls 84 (4.0) 80 (6.2) 79 (6.2) 78 (6.6) 81 (10.0

See notes at end of table. 
Table B-17. Selenium (mcg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 99.8 (0.29) 100.0 (0.51) 99.6 (0.80) 99.9 (0.18) 99.9 (0.66

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 100.0 (0.08) 100.0 (0.03) 100.0 (0.03) 100.0 (0.20) 100.0 (0.07Girls 99.7 (0.59) 100.0 (1.04) 99.3 (1.63) 99.9 (0.31) 99.8 (1.345–8 years old 100.0 (0.00) 100.0 (0.00) 100.0 (0.00) 99.9 (0.13) 100.0 (0.00

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.00) 100.0 (0.00) 100.0 (0.00) 100.0 (0.02) 100.0 (0.00Girls 100.0 (0.00) 100.0 (0.00) 100.0 (0.00) 99.8 (0.27) 100.0 (0.019–13 years old 100.0 (0.01) 100.0 (0.03) 100.0 (0.04) 99.9 (0.19) 100.0 (0.05

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 100.0 (0.00) 100.0 (0.00) 100.0 (0.01) 100.0 (0.00) 100.0 (0.00Girls 100.0 (0.02) 100.0 (0.07) 100.0 (0.08) 99.8 (0.39) 100.0 (0.1114–18 years old 99.6 (0.78) 100.0 (1.38) 99.0 (2.15) 100.0 (0.45) 99.8 (1.78

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 99.9 (0.22) 100.0 (0.09) 100.0 (0.08) 99.9 (0.55) 100.0 (0.19Girls 99.2 (1.59) 100.0 (2.83) 98.1 (4.42) 100.0 (0.72) 99.5 (3.64

See notes at end of table. 
Table B-17. Selenium (mcg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 75 81 86 92 106 121 130 136 146 57 63 66 72 84 9

 5–8 years old 57 62 66 72 83 97 105 110 119 54 59 62 67 78 9 9–13 years old 85 89 91 94 101 108 112 114 118 62 68 72 78 90 10 14–18 years old 78 88 95 106 128 153 167 177 193 55 60 64 70 82 9All NSLP participants 77 83 88 95 110 126 135 142 152 62 67 70 75 85 9 5–8 years old 62 66 70 75 85 96 102 107 114 64 68 71 75 83 9 9–13 years old 81 86 90 95 107 119 127 132 140 61 68 72 79 92 10 14–18 years old 84 94 100 110 131 154 168 177 191 61 u 65 67 71 79 8Income-eligible NSLP participants 74 81 86 94 109 126 137 144 155 64 68 71 75 84 9 5–8 years old 61 66 69 75 85 96 103 108 114 83 83 83 83 83 8 9–13 years old 81 87 91 97 110 123 130 136 143 62 68 72 79 92 10 14–18 years old 78 87 94 105 127 152 169 180 197 50 56 60 65 78 9Income-eligible nonparticipants 73 77 81 86 96 106 113 118 125 54 60 63 69 81 9 5–8 years old 52 56 59 63 73 82 87 91 97 40 * 48 * 53 * 61 * 78 9 9–13 years old 91 91 91 91 91 91 * 91 ** 91 * 91 * 53 60 64 72 86 10 14–18 years old 71 80 87 97 118 139 153 163 177 67 69 71 73 78 8Higher-income NSLP participants 80 86 91 97 111 125 134 139 148 59 64 68 74 86 9 5–8 years old 68 71 74 78 86 94 99 102 107 57 62 66 71 82 9 9–13 years old 83 87 91 95 105 116 123 127 134 63 69 73 80 95 11 14–18 years old 86 96 103 114 134 157 170 178 192 56 61 64 70 80 9Higher-income nonparticipants 78 84 87 93 105 118 125 131 138 58 63 67 72 84 9 5–8 years old 53 59 63 70 85 102 112 119 131 54 58 61 66 76 8 9–13 years old 80 83 85 88 95 101 105 107 110 63 68 72 77 87 9 14–18 years old 95 103 107 115 130 145 154 161 170 55 u 61 66 72 88 10
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-18. Potassium (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 2,246 (31.3) 2,350 (37.3) 2,392 (57.7) 2,072 *** (62.0) 2,319 (60.6

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 2,451 (50.4) 2,589 (58.6) 2,708 (101.3) 2,235 *** (95.4) 2,530 (87.9Girls 2,030 (36.2) 2,099 (45.5) 2,061 (52.0) 1,901 (78.1) 2,097 (83.35–8 years old 2,173 (40.5) 2,293 (45.8) 2,345 (54.8) 1,906 ** (122.3) 2,243 (83.8

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 2,292 (57.9) 2,319 (56.9) 2,361 (69.3) 1,874 ** (173.1) 2,317 (114.8Girls 2,049 (56.7) 2,266 (72.5) 2,328 (85.5) 1,940 * (172.7) 2,166 (122.39–13 years old 2,191 (42.5) 2,361 (53.0) 2,418 (66.7) 1,961 *** (86.9) 2,319 (106.9

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 2,233 (56.1) 2,470 (86.7) 2,569 (111.6) 1,950 *** (120.0) 2,421 (158.2Girls 2,146 (64.2) 2,247 (59.7) 2,260 (70.6) 1,973 * (125.8) 2,213 (143.114–18 years old 2,352 (67.7) 2,381 (80.3) 2,403 (136.4) 2,303 (113.2) 2,376 (111.9

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 2,776 (117.3) 2,904 (128.0) 3,097 (246.2) 2,776 (191.3) 2,794 (162.0Girls 1,905 (63.5) 1,829 (94.9) 1,670 (105.6) 1,804 (115.8) 1,935 (154.0

See notes at end of table. 
Table B-18. Potassium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Mean Daily Intake as a Percent of Adequate Intake (AI)1

All ages, 5–18 years old 51.5 (0.69) 54.0 (0.83) 55.0 (1.26) 47.4 *** (1.43) 53.2 (1.36

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 56.1 (1.11) 59.1 (1.29) 61.8 (2.19) 50.8 *** (2.18) 57.9 (1.97Girls 46.8 (0.82) 48.6 (1.03) 47.9 (1.18) 43.8 (1.84) 48.4 (1.885–8 years old 57.2 (1.07) 60.4 (1.21) 61.7 (1.44) 50.2 ** (3.22) 59.0 (2.21

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 60.3 (1.52) 61.0 (1.50) 62.1 (1.82) 49.3 ** (4.56) 61.0 (3.02Girls 53.9 (1.49) 59.6 (1.91) 61.3 (2.25) 51.1 * (4.55) 57.0 (3.229–13 years old 48.7 (0.94) 52.5 (1.18) 53.7 (1.48) 43.6 *** (1.93) 51.5 (2.38

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 49.6 (1.25) 54.9 (1.93) 57.1 (2.48) 43.3 *** (2.67) 53.8 (3.52Girls 47.7 (1.43) 49.9 (1.33) 50.2 (1.57) 43.8 * (2.80) 49.2 (3.1814–18 years old 50.0 (1.44) 50.7 (1.71) 51.1 (2.90) 49.0 (2.41) 50.6 (2.38

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 59.1 (2.50) 61.8 (2.72) 65.9 (5.24) 59.1 (4.07) 59.4 (3.45Girls 40.5 (1.35) 38.9 (2.02) 35.5 (2.25) 38.4 (2.46) 41.2 (3.28

See notes at end of table. 
Table B-18. Potassium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 1548 1720 1839 2024 2400 2824 3074 3247 3525 1226 1375 1477 1644 1985 23

 5–8 years old 1495 1655 1762 1935 2263 2623 2828 2965 3188 1331 1463 1558 1705 2010 23 9–13 years old 1536 1672 1769 1910 2204 2519 2706 2836 3042 1344 1499 1601 1767 2104 24 14–18 years old 1600 1812 1961 2200 2689 3263 3608 3847 4237 1033 1190 1297 1478 1852 22All NSLP participants 1646 1823 1940 2132 2532 2980 3248 3440 3737 1365 1506 1601 1752 2063 240 5–8 years old 1453 1624 1735 1921 2288 2674 2892 3064 3310 1530 1680 1780 1931 2240 25 9–13 years old 1780 1909 2000 2143 2433 2755 2946 3079 3301 1466 1614 1718 1877 2209 25 14–18 years old 1662 1888 2036 2278 2807 3423 3800 4065 4471 1144 1272 1354 1496 1790 21Income-eligible NSLP participants 1876 2035 2144 2318 2671 3050 3280 3438 3668 1384 1516 1607 1743 2036 23 5–8 years old 1499 1669 1785 1966 2329 2720 2946 3108 3333 1549 1698 1802 1956 2296 26 9–13 years old 1834 1973 2070 2222 2537 2878 3074 3215 3415 1610 1739 1831 1967 2241 25 14–18 years old 2196 2367 2483 2672 3053 3460 3724 3896 4158 1044 1166 1246 1368 1643 19Income-eligible nonparticipants 1730 1825 1894 1997 2214 ** 2440 ** 2574 * 2683 2828 1054 1204 * 1309 * 1485 1851 22 5–8 years old 1055 1195 1303 1466 1825 2217 2443 2630 2895 1194 1331 1423 1576 1902 22 9–13 years old 1950 1950 1950 1950 1950 ** 1950 *** 1950 ** 1950 ** 1950 * 1153 1300 * 1402 * 1574 * 1918 22 14–18 years old 2024 2176 2282 2438 2755 3073 3266 3420 3614 853 1015 1134 1330 1749 220Higher-income NSLP participants 1552 1727 1851 2050 2464 2937 3224 3419 3743 1279 1429 1531 1698 2053 24 5–8 years old 1488 1641 1738 1915 2284 2661 2898 3058 3312 1432 1589 1689 1843 2155 24 9–13 years old 1733 1865 1952 2085 2377 2706 2898 3022 3253 1298 1458 1572 1748 2148 25 14–18 years old 1427 1659 1839 2116 2681 3362 3778 4067 4530 1146 1281 1373 1540 1887 22Higher-income nonparticipants 1556 1708 1807 1972 2320 2681 2904 3063 3288 1196 1347 1450 1612 1958 23 5–8 years old 1884 1997 2068 2179 2397 2613 2736 2818 2940 1149 1260 1347 1477 1761 20 9–13 years old 1279 1417 1511 1660 1974 2287 2478 2605 2777 1232 1397 1510 1697 2061 24 14–18 years old 1575 1769 1894 2114 2591 3108 3434 3681 4033 1196 1363 1471 1632 2007 23
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Adequate Intake (AI) is the approximate intake of the nutrient that appears to be adequate for all individuals in the population g

above the AI implies a low prevalence of inadequate intake. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-19. Dietary Fiber (g): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 13.5 (0.19) 13.9 (0.26) 13.9 (0.33) 11.8 *** (0.40) 14.0 (0.44

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 14.4 (0.29) 15.0 (0.36) 15.5 (0.46) 12.5 *** (0.59) 14.9 (0.63Girls 12.5 (0.25) 12.6 (0.38) 12.2 (0.48) 11.0 (0.54) 13.1 (0.61 5–8 years old 12.9 (0.32) 13.5 (0.28) 13.4 (0.37) 10.6 *** (0.69) 13.9 (0.57

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 13.7 (0.47) 13.6 (0.35) 13.3 (0.43) 10.7 * (1.07) 14.2 (0.73Girls 12.1 (0.42) 13.5 (0.44) 13.5 (0.59) 10.4 ** (0.85) 13.5 (0.879–13 years old 13.6 (0.27) 14.4 (0.37) 14.5 (0.43) 11.6 *** (0.55) 14.6 (0.76

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 14.0 (0.42) 14.9 (0.59) 15.2 (0.66) 11.7 ** (0.85) 14.7 (0.99Girls 13.2 (0.34) 13.9 (0.43) 13.8 (0.54) 11.5 ** (0.69) 14.5 (1.1714–18 years old 13.8 (0.38) 13.6 (0.57) 13.7 (0.75) 12.9 (0.79) 13.5 (0.83

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 15.4 (0.56) 16.2 (0.75) 17.4 (1.02) 14.6 (1.11) 15.5 (1.30Girls 12.0 (0.51) 10.8 (0.87) 9.8 (1.11) 11.0 (1.13) 11.4 (1.02

See notes at end of table. 
Table B-19. Dietary Fiber (g): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Mean Daily Intake as a Percent of Adequate Intake (AI)1

All ages, 5–18 years old 47.2 (0.66) 48.5 (0.89) 48.3 (1.13) 41.1 *** (1.40) 49.2 (1.50

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 46.1 (0.89) 47.8 (1.07) 49.0 (1.34) 39.4 *** (1.88) 47.6 (1.88Girls 48.5 (0.98) 49.2 (1.45) 47.6 (1.85) 42.9 (2.08) 50.8 (2.355–8 years old 51.6 (1.27) 54.1 (1.11) 53.6 (1.46) 42.4 *** (2.76) 55.4 (2.27

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 54.7 (1.89) 54.3 (1.38) 53.2 (1.73) 43.0 * (4.30) 56.9 (2.93Girls 48.4 (1.69) 54.0 (1.75) 54.1 (2.37) 41.7 ** (3.41) 53.9 (3.499–13 years old 47.9 (0.94) 50.7 (1.26) 51.0 (1.48) 40.9 *** (1.90) 51.5 (2.73

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 45.0 (1.35) 48.2 (1.90) 49.1 (2.12) 37.8 ** (2.74) 47.4 (3.19Girls 50.9 (1.31) 53.3 (1.64) 53.0 (2.07) 44.2 ** (2.64) 55.9 (4.4914–18 years old 43.3 (1.21) 42.1 (1.92) 41.8 (2.49) 40.4 (2.59) 42.2 (2.59

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 40.6 (1.46) 42.6 (1.98) 45.7 (2.70) 38.4 (2.93) 40.8 (3.41Girls 46.2 (1.96) 41.7 (3.35) 37.6 (4.25) 42.4 (4.33) 43.7 (3.91

See notes at end of table. 
Table B-19. Dietary Fiber (g): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 8.5 9.5 10.3 11.5 14.0 16.9 18.6 19.9 21.9 7.9 8.7 9.3 10.2 12.2 14

 5–8 years old 8.8 9.7 10.3 11.4 13.4 15.7 17.1 18.0 19.6 8.5 9.2 9.7 10.4 11.9 13 9–13 years old 8.1 9.2 9.9 11.1 13.6 16.4 18.1 19.3 21.2 8.2 9.2 9.8 10.8 12.9 15 14–18 years old 8.6 9.8 10.6 12.0 14.9 18.3 20.3 21.8 24.2 7.1 8.0 8.6 9.6 11.7 14All NSLP participants 9.2 10.3 11.0 12.2 14.7 17.4 19.1 20.2 22.1 8.5 9.3 9.8 10.6 12.4 14 5–8 years old 8.4 9.4 10.0 11.1 13.3 15.7 17.1 18.2 19.8 9.4 10.2 10.8 11.6 13.3 15 9–13 years old 9.2 10.2 11.0 12.2 14.6 17.3 19.0 20.1 22.0 9.2 10.1 10.7 11.6 13.6 15 14–18 years old 9.9 11.1 11.9 13.1 15.8 18.8 20.6 21.9 23.8 7.1 7.8 8.2 9.0 10.6 12Income-eligible NSLP participants 10.1 11.1 11.8 12.9 15.2 17.7 19.3 20.3 21.9 8.7 9.4 9.8 10.5 12.1 13 5–8 years old 8.5 9.4 10.0 11.0 13.0 15.3 16.7 17.7 19.1 8.7 9.6 10.2 11.2 13.3 15 9–13 years old 10.6 11.5 12.1 13.1 15.1 17.1 18.3 19.1 20.3 11.4 11.9 12.2 12.7 13.7 14 14–18 years old 10.8 12.0 12.8 14.1 16.9 20.0 22.1 23.4 25.5 6.1 6.8 7.2 7.9 9.6 11Income-eligible nonparticipants 9.9 10.4 10.8 11.3 12.4 ** 13.6 *** 14.2 *** 14.7 ** 15.4 ** 7.3 7.9 8.3 9.1 10.7 12 5–8 years old 7.6 8.2 8.6 9.3 10.6 12.1 12.9 13.5 14.4 6.4 7.1 7.6 8.4 10.1 * 12 9–13 years old 9.2 u 9.7 10.1 10.6 11.7 * 12.8 * 13.4 13.8 14.4 10.3 10.5 10.7 11.0 11.5 12 14–18 years old 12.2 12.7 13.1 13.6 14.6 15.5 16.1 16.5 17.1 5.1 6.0 6.7 7.8 10.5 13Higher-income NSLP participants 9.1 10.1 10.9 12.0 14.5 17.3 18.9 20.0 21.9 8.2 9.1 9.6 10.6 12.7 15 5–8 years old 10.2 11.0 11.5 12.3 14.1 15.9 17.0 17.7 18.9 9.3 10.2 10.8 11.6 13.4 15 9–13 years old 8.0 9.2 10.1 11.3 14.2 17.5 19.5 20.8 23.2 7.5 8.6 9.4 10.7 13.7 17 14–18 years old 9.2 10.4 11.2 12.5 15.1 18.1 19.9 21.1 23.0 8.0 u 8.6 9.0 9.7 11.2 12Higher-income nonparticipants 8.0 9.0 9.8 11.0 13.9 17.1 19.2 20.8 23.0 8.5 9.3 9.8 10.6 12.4 14 5–8 years old 10.7 11.6 12.2 13.1 14.9 17.0 18.2 19.0 20.3 9.2 9.5 9.7 10.1 10.9 11 9–13 years old 7.1 8.1 8.9 10.1 13.0 16.1 18.2 19.7 21.8 6.8 7.9 8.7 10.1 12.8 15 14–18 years old 6.7 8.0 8.9 10.4 14.0 18.2 20.9 23.1 26.2 9.5 u 10.3 10.8 11.6 13.2 14
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Adequate Intake (AI) is the approximate intake of the nutrient that appears to be adequate for all individuals in the population g

above the AI implies a low prevalence of inadequate intake. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-20. Dietary Fiber (g/1,000 kcal): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 6.8 (0.08) 6.9 (0.09) 7.0 (0.13) 6.1 *** (0.16) 6.8 (0.15

Sample size

Boys 6.5 (0.09) 6.8 (0.12) 7.0 (0.19) 5.9 *** (0.22) 6.6 (0.19Girls 7.0 (0.14) 7.0 (0.13) 7.0 (0.16) 6.3 ** (0.24) 7.0 (0.245–8 years old 7.0 (0.11) 7.3 (0.12) 7.2 (0.15) 6.1 ** (0.29) 7.4 (0.24

Sample size

Boys 7.0 (0.14) 7.0 (0.17) 6.9 (0.23) 6.1 (0.50) 7.3 (0.34Girls 7.0 (0.18) 7.5 (0.16) 7.4 (0.21) 6.2 *** (0.27) 7.4 (0.349–13 years old 6.9 (0.12) 7.2 (0.13) 7.3 (0.19) 6.0 *** (0.20) 7.0 (0.28

Sample size

Boys 6.8 (0.17) 7.1 (0.19) 7.2 (0.29) 5.6 *** (0.27) 6.8 (0.29Girls 7.1 (0.18) 7.3 (0.18) 7.4 (0.24) 6.5 * (0.31) 7.2 (0.4914–18 years old 6.4 (0.17) 6.4 (0.18) 6.6 (0.26) 6.1 (0.33) 6.2 (0.26

Sample size

Boys 6.0 (0.16) 6.4 (0.25) 6.9 (0.41) 6.0 (0.39) 6.0 (0.36Girls 6.9 (0.29) 6.5 (0.27) 6.4 (0.33) 6.1 (0.53) 6.4 (0.37

See notes at end of table. 
Table B-20. Dietary Fiber (g/1,000 kcal): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Mean Daily Intake as a Percent of Adequate Intake (AI)1

All ages, 5–18 years old 0.0 u (0.04) 0.0 u (0.01) 0.0 u (0.03) 0.0 u (0.03) 0.1 u (0.07

Sample size

Boys 0.0 u (0.02) 0.0 u (0.02) 0.0 u (0.04) 0.0 (0.02) 0.0 u (0.04Girls 0.1 u (0.09) 0.0 u (0.02) 0.0 u (0.04) 0.0 u (0.06) 0.1 u (0.145–8 years old 0.0 u (0.02) 0.0 u (0.03) 0.0 u (0.07) 0.0 (0.03) 0.0 u (0.07

Sample size

Boys 0.0 u (0.03) 0.0 u (0.06) 0.0 u (0.08) 0.0 (0.06) 0.0 u (0.13Girls 0.0 (0.00) 0.0 (0.00) 0.0 u (0.12) 0.0 (0.00) 0.0 (0.019–13 years old 0.0 u (0.04) 0.0 u (0.03) 0.0 u (0.05) 0.0 (0.00) 0.1 u (0.19

Sample size

Boys 0.0 u (0.04) 0.0 (0.01) 0.0 u (0.10) 0.0 (0.00) 0.0 (0.00Girls 0.1 u (0.07) 0.0 u (0.06) 0.0 (0.03) 0.0 (0.00) 0.3 u (0.3914–18 years old 0.1 u (0.11) 0.0 (0.00) 0.0 (0.02) 0.0 u (0.08) 0.0 (0.02

Sample size

Boys 0.0 (0.02) 0.0 (0.00) 0.0 (0.03) 0.0 (0.00) 0.0 (0.00Girls 0.2 u (0.22) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.16) 0.0 (0.05

See notes at end of table. 
Table B-20. Dietary Fiber (g/1,000 kcal): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 4.5 4.9 5.2 5.6 6.4 7.4 7.9 8.3 9.0 4.8 5.2 5.5 5.9 6.9 7

 5–8 years old 5.1 5.4 5.7 6.1 6.9 7.7 8.3 8.6 9.2 5.3 5.7 5.9 6.2 6.9 7 9–13 years old 4.5 4.9 5.2 5.7 6.6 7.7 8.3 8.7 9.4 4.9 5.3 5.6 6.1 7.0 8 14–18 years old 4.1 4.4 4.7 5.1 5.9 6.8 7.3 7.7 8.3 4.4 4.8 5.1 5.6 6.7 7All NSLP participants 5.0 5.3 5.6 6.0 6.7 7.6 8.1 8.4 9.0 5.3 5.7 5.9 6.2 7.0 7 5–8 years old 5.0 5.3 5.6 6.0 6.9 7.9 8.5 8.9 9.6 5.8 6.1 6.3 6.7 7.4 8 9–13 years old 5.1 5.5 5.7 6.1 7.0 7.9 8.4 8.8 9.4 5.2 5.6 5.9 6.3 7.2 8 14–18 years old 4.9 5.2 5.4 5.7 6.3 7.0 7.4 7.7 8.1 5.1 5.4 5.6 5.9 6.4 7Income-eligible NSLP participants 5.0 5.4 5.6 6.0 6.9 7.8 8.4 8.8 9.3 5.8 6.0 6.2 6.4 7.0 7 5–8 years old 4.9 5.2 5.5 5.9 6.8 7.7 8.3 8.7 9.3 5.4 5.8 6.0 6.4 7.3 8 9–13 years old 5.0 5.4 5.7 6.2 7.1 8.1 8.7 9.1 9.7 5.6 5.9 6.2 6.5 7.3 8 14–18 years old 5.0 5.4 5.6 6.0 6.8 7.6 8.1 8.5 9.0 6.4 6.4 6.4 6.4 6.4 6Income-eligible nonparticipants 4.6 4.8 5.0 5.3 5.8 ** 6.4 ** 6.8 ** 7.0 * 7.4 4.7 5.0 5.2 5.5 6.2 6 5–8 years old 4.2 4.5 4.8 5.2 6.0 6.8 7.3 7.7 8.3 4.6 4.9 5.1 5.5 6.2 ** 6 9–13 years old 4.0 4.3 4.5 4.9 5.5 ** 6.2 ** 6.6 * 6.8 7.2 5.5 5.7 5.8 6.1 6.5 6 14–18 years old 5.4 5.5 5.6 5.8 6.0 6.3 6.5 6.6 6.8 3.9 4.3 4.6 5.0 6.0 7Higher-income NSLP participants 5.1 5.4 5.6 5.9 6.6 7.3 7.7 8.0 8.4 5.0 5.4 5.6 6.0 6.9 7 5–8 years old 5.2 5.6 5.8 6.3 7.2 8.1 8.7 9.1 9.8 5.9 6.2 6.4 6.8 7.4 8 9–13 years old 5.2 5.5 5.7 6.0 6.7 7.5 7.9 8.1 8.6 4.7 5.1 5.5 6.0 7.1 8 14–18 years old 5.0 5.2 5.3 5.6 6.0 6.5 6.7 6.9 7.2 4.6 4.9 5.1 5.5 6.3 7Higher-income nonparticipants 4.4 4.8 5.0 5.4 6.3 7.2 7.8 8.2 8.8 4.6 5.1 5.4 5.9 7.0 8 5–8 years old 5.8 6.1 6.3 6.6 7.1 7.7 8.1 8.3 8.7 5.3 5.6 5.8 6.1 6.7 7 9–13 years old 4.4 4.8 5.1 5.6 6.6 7.7 8.4 8.9 9.6 4.3 4.9 5.2 5.8 7.0 8 14–18 years old 3.3 3.7 4.0 4.4 5.3 6.3 7.0 7.4 8.1 4.4 4.9 5.3 5.9 7.3 8
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Adequate Intake (AI) is the approximate intake of the nutrient that appears to be adequate for all individuals in the population g

above the AI implies a low prevalence of inadequate intake. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-21. Sodium (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 3,201 (45.0) 3,255 (51.2) 3,231 (82.5) 3,075 (90.5) 3,335 (90.0

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 3,528 (71.1) 3,577 (72.7) 3,604 (138.6) 3,322 (146.2) 3,629 (117.2Girls 2,858 (54.3) 2,917 (72.0) 2,840 (86.4) 2,816 (104.4) 3,027 (137.4 5–8 years old 2,704 (51.5) 2,825 (67.6) 2,816 (61.4) 2,525 * (127.1) 2,914 (147.2

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 2,858 (60.5) 2,885 (67.5) 2,863 (91.7) 2,595 (163.4) 2,994 (99.5Girls 2,543 (84.3) 2,763 (118.8) 2,768 (81.2) 2,452 (196.0) 2,830 (282.39–13 years old 3,111 (51.1) 3,242 (63.5) 3,302 (99.6) 2,996 (128.9) 3,263 (114.6

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 3,296 (73.9) 3,480 (90.6) 3,603 (167.0) 3,099 (207.1) 3,419 (186.3Girls 2,916 (70.3) 2,992 (88.9) 2,987 (104.8) 2,888 (150.4) 3,099 (130.314–18 years old 3,660 (104.6) 3,589 (113.7) 3,473 (196.6) 3,563 (189.0) 3,720 (187.3

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 4,248 (172.5) 4,184 (168.7) 4,157 (331.2) 4,076 (319.0) 4,303 (251.0Girls 3,040 (114.5) 2,962 (151.3) 2,753 (202.7) 3,022 (194.0) 3,106 (279.3

See notes at end of table. 
Table B-21. Sodium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Mean Daily Intake as a Percent of Adequate Intake (AI)1

All ages, 5–18 years old 225.9 (3.08) 230.0 (3.54) 228.4 (5.57) 216.7 (6.29) 235.8 (6.34

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 248.4 (4.81) 251.7 (4.93) 253.4 (9.32) 233.4 (10.00) 255.7 (7.93Girls 202.3 (3.80) 207.3 (5.08) 202.1 (5.87) 199.1 (7.48) 214.9 (9.965–8 years old 225.4 (4.29) 235.4 (5.63) 234.7 (5.12) 210.4 * (10.60) 242.8 (12.27

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 238.2 (5.04) 240.4 (5.62) 238.6 (7.64) 216.2 (13.61) 249.5 (8.29Girls 212.0 (7.03) 230.2 (9.90) 230.6 (6.77) 204.4 (16.34) 235.9 (23.529–13 years old 207.4 (3.41) 216.1 (4.23) 220.1 (6.64) 199.7 (8.59) 217.5 (7.64

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 219.8 (4.93) 232.0 (6.04) 240.2 (11.14) 206.6 (13.81) 227.9 (12.42Girls 194.4 (4.68) 199.5 (5.93) 199.2 (6.99) 192.5 (10.03) 206.6 (8.6914–18 years old 244.0 (6.98) 239.3 (7.58) 231.6 (13.10) 237.5 (12.60) 248.0 (12.49

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 283.2 (11.50) 279.0 (11.25) 277.1 (22.08) 271.7 (21.27) 286.9 (16.73Girls 202.7 (7.64) 197.5 (10.09) 183.5 (13.51) 201.5 (12.94) 207.1 (18.62

See notes at end of table. 
Table B-21. Sodium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Above the Tolerable Upper Intake Level (UL

All ages, 5–18 years old 95.4 (1.68) 97.6 (1.93) 96.8 (3.58) 90.7 (3.17) 96.6 (2.40

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 98.2 (0.87) 97.8 (0.86) 97.2 (1.60) 96.5 (3.39) 98.8 (0.93Girls 92.5 (3.32) 97.4 (3.84) 96.4 (7.14) 84.7 (5.44) 94.4 (4.815–8 years old 92.6 (1.93) 98.7 (1.21) 99.7 (1.00) 84.5 ** (5.68) 98.3 (2.38

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 98.7 (1.36) 99.4 (1.20) 99.9 (1.45) 96.3 (7.11) 99.4 (1.56Girls 86.2 (3.67) 98.0 (2.12) 99.4 (1.36) 72.1 ** (8.93) 97.2 (4.599–13 years old 97.1 (1.55) 96.5 (2.19) 94.8 (2.86) 94.3 (3.63) 99.5 (1.37

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 98.6 (1.31) 98.9 (1.26) 99.1 (1.90) 100.0 (4.61) 99.3 (0.94Girls 95.5 (2.87) 94.0 (4.28) 90.3 (5.50) 88.3 (5.65) 99.7 (2.6214–18 years old 96.0 (4.04) 97.8 (4.69) 96.5 (9.27) 92.0 (6.59) 92.6 (6.09

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 97.4 (1.70) 95.7 (1.79) 93.3 (3.78) 93.2 (6.03) 97.8 (2.03Girls 94.5 (8.11) 100.0 (9.45) 100.0 (18.62) 90.8 (11.96) 87.2 (12.33

See notes at end of table. 
Table B-21. Sodium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children Meeting Dietary Guidelines Recommendation3

All ages, 5–18 years old 10.2 (1.92) 6.1 u (2.36) 5.9 u (3.89) 15.6 (4.16) 6.6 u (3.15

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 5.3 (1.50) 4.7 u (1.84) 4.5 u (2.76) 9.3 u (6.07) 3.4 u (1.93Girls 15.3 (3.60) 7.6 u (4.44) 7.4 u (7.43) 22.2 (5.67) 9.9 u (6.13 5–8 years old 25.0 (3.43) 12.1 u (4.59) 7.4 u (5.16) 35.8 * u (10.78) 12.7 u (7.47

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 12.3 u (4.30) 8.5 u (5.75) 5.2 u (8.01) 24.5 u (18.89) 7.7 u (6.08Girls 38.2 (5.40) 15.9 u (7.20) 9.8 u (6.41) 47.6 ** (9.84) 17.8 u (13.889–13 years old 5.0 u (2.08) 5.4 u (2.77) 7.3 u (3.32) 7.7 u (4.44) 0.9 u (2.14

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 2.6 u (1.86) 2.0 u (1.82) 1.5 u (2.46) 0.0 (6.06) 1.2 u (1.66Girls 7.5 u (3.79) 9.0 u (5.34) 13.3 u (6.28) 15.7 u (6.51) 0.6 u (4.0114–18 years old 4.0 u (4.04) 2.2 u (4.69) 3.5 u (9.27) 8.0 u (6.59) 7.4 u (6.09

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 2.6 u (1.70) 4.3 u (1.79) 6.7 u (3.78) 6.8 u (6.03) 2.2 u (2.03Girls 5.6 u (8.11) 0.0 (9.45) 0.0 u (18.62) 9.2 u (11.96) 12.8 u (12.33

See notes at end of table. 
Table B-21. Sodium (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 2376 2595 2747 2983 3462 4003 4324 4546 4904 2087 2236 2336 2498 2822 31

 5–8 years old 2099 2252 2354 2517 2829 3172 3369 3501 3717 1664 1815 1926 2100 2473 29 9–13 years old 2428 2602 2724 2901 3265 3651 3878 4035 4282 2217 2365 2459 2610 2899 32 14–18 years old 2533 2843 3060 3409 4121 4958 5462 5811 6381 2281 2430 2528 2690 3011 33All NSLP participants 2359 2585 2736 2981 3496 4081 4435 4687 5079 2380 2487 2560 2672 2898 31 5–8 years old 2193 2335 2426 2576 2867 3167 3333 3464 3651 2053 2192 2286 2428 2727 30 9–13 years old 2491 2679 2811 3018 3433 3890 4159 4345 4653 2163 2329 2444 2618 2967 33 14–18 years old 2357 2681 2895 3246 4024 4946 5519 5923 6549 2833 2862 2879 2907 2961 30Income-eligible NSLP participants 2348 2564 2717 2967 3499 4110 4511 4790 5220 2252 2372 2455 2577 2827 30 5–8 years old 2295 2412 2491 2612 2848 3098 3240 3340 3480 2183 2305 2386 2506 2758 30 9–13 years old 2556 2757 2897 3114 3563 4042 4316 4511 4787 2020 2211 2348 2550 2958 33 14–18 years old 2190 2495 2713 3091 3923 4929 5643 6136 6929 2526 2577 2609 2656 2753 28Income-eligible nonparticipants 2439 2598 2714 2890 3269 3674 3928 4135 4408 1852 2032 2156 2358 2771 32 5–8 years old 1953 2079 2173 2308 2584 2861 3012 3131 3296 1299 ** 1485 ** 1615 ** 1837 ** 2340 29 9–13 years old 3099 3099 3099 3099 3099 3099 3099 3099 3099 1965 2155 2281 2485 2867 32 14–18 years old 2173 2508 2751 3125 3941 4828 5399 5869 6482 2160 2327 2444 2630 3002 33Higher-income NSLP participants 2456 2679 2835 3078 3570 4116 4438 4654 5008 2208 2362 2464 2635 2989 33 5–8 years old 2203 2363 2461 2637 2985 3322 3525 3659 3866 1995 2155 2259 2427 2785 31 9–13 years old 2527 2702 2816 2989 3367 3789 4033 4190 4479 2549 2665 2743 2857 3093 33 14–18 years old 2577 2892 3132 3491 4199 5019 5505 5837 6362 2042 2227 2352 2578 3043 35Higher-income nonparticipants 2545 2734 2857 3060 3484 3922 4191 4381 4652 2198 2321 2405 2532 2803 30 5–8 years old 2039 2204 2309 2483 2843 3232 3468 3631 3882 1589 1720 1823 1976 2312 26 9–13 years old 2242 2411 2524 2704 3078 3447 3672 3821 4024 2459 2545 2602 2690 2851 30 14–18 years old 3211 3438 3581 3829 4348 4889 5223 5472 5823 2407 u 2559 u 2655 2798 3127 34
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Adequate Intake (AI) is the approximate intake of the nutrient that appears to be adequate for all individuals in the population g

above the AI implies a low prevalence of inadequate intake. 

2 The DRI Tolerable Upper Intake Level (UL) is the highest usual daily intake level that is likely to pose no risk of adverse health 3 The Dietary Guidelines recommendation for sodium is less than 2,300 mg for individuals 2-50 years old and 1,500 mg for indiv

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-22. Choline (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 256 (3.6) 261 (4.7) 263 (7.9) 239 * (7.6) 257 (6.8) 

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 283 (5.2) 295 (7.4) 297 (14.3) 256 * (11.6) 296 (10.6Girls 227 (4.8) 226 (5.6) 228 (6.3) 222 (9.9) 215 (8.4) 5–8 years old 232 (4.7) 243 (5.3) 245 (6.1) 208 ** (13.0) 234 (9.6) 

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 240 (6.3) 245 (7.0) 246 (8.4) 194 ** (15.7) 245 (15.5Girls 224 (7.1) 241 (8.0) 244 (8.9) 222 (20.9) 223 (11.29–13 years old 253 (6.0) 264 (6.8) 268 (10.1) 229 * (11.5) 256 (10.2

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 264 (8.2) 284 (11.6) 289 (17.3) 226 ** (14.4) 278 (17.2Girls 242 (9.0) 243 (7.0) 245 (9.9) 232 (18.1) 233 (10.514–18 years old 276 (6.8) 273 (10.1) 273 (18.5) 273 (14.6) 274 (14.0

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 333 (10.8) 343 (15.8) 342 (34.2) 331 (25.6) 351 (20.6Girls 215 (8.3) 199 (12.2) 200 (12.4) 212 (13.1) 193 (18.8

See notes at end of table. 
Table B-22. Choline (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Mean Daily Intake as a Percent of Adequate Intake (AI)1

All ages, 5–18 years old 70.8 (0.94) 72.6 (1.16) 73.2 (1.75) 65.5 ** (2.09) 70.8 (1.81

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 73.9 (1.26) 76.9 (1.71) 77.5 (2.97) 65.0 ** (2.79) 76.9 (2.73Girls 67.5 (1.38) 68.0 (1.58) 68.6 (1.78) 66.0 (3.12) 64.5 (2.355–8 years old 93.0 (1.89) 97.2 (2.11) 98.0 (2.45) 83.1 ** (5.19) 93.7 (3.85

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 96.1 (2.51) 97.9 (2.78) 98.6 (3.37) 77.6 ** (6.28) 97.9 (6.19Girls 89.6 (2.83) 96.5 (3.19) 97.4 (3.56) 88.7 (8.34) 89.3 (4.489–13 years old 67.5 (1.61) 70.4 (1.82) 71.4 (2.69) 61.0 * (3.07) 68.2 (2.71

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 70.4 (2.17) 75.8 (3.09) 77.1 (4.61) 60.2 ** (3.83) 74.1 (4.58Girls 64.5 (2.39) 64.7 (1.86) 65.5 (2.65) 61.8 (4.82) 62.0 (2.7914–18 years old 57.2 (1.42) 56.2 (2.09) 56.2 (3.53) 56.7 (2.87) 56.2 (2.99

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 60.6 (1.96) 62.3 (2.87) 62.1 (6.21) 60.3 (4.65) 63.8 (3.74Girls 53.7 (2.07) 49.8 (3.05) 50.0 (3.11) 53.0 (3.28) 48.2 (4.70

See notes at end of table. 
Table B-22. Choline (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 184 203 216 236 277 324 352 371 403 139 155 165 183 221 26

 5–8 years old 161 176 186 203 235 273 296 311 336 159 171 179 193 220 25 9–13 years old 192 206 216 231 261 294 313 326 346 144 161 173 193 235 28 14–18 years old 194 219 237 265 323 391 432 460 505 120 136 147 167 207 25All NSLP participants 185 205 218 241 287 341 373 396 432 166 177 185 198 223 25 5–8 years old 164 180 190 207 241 278 299 316 341 190 201 208 218 240 26 9–13 years old 200 216 227 245 280 319 342 358 385 169 183 193 208 239 27 14–18 years old 186 213 232 262 329 408 457 492 545 144 154 161 173 196 22Income-eligible NSLP participants 180 200 215 239 289 345 381 405 443 182 191 197 207 226 24 5–8 years old 154 171 183 202 241 285 311 330 358 243 243 243 243 244 24 9–13 years old 182 202 216 238 284 334 364 385 415 155 172 184 202 241 28 14–18 years old 197 221 238 267 329 400 448 481 532 162 170 175 183 199 21Income-eligible nonparticipants 195 206 214 227 253 281 298 312 331 121 139 151 171 215 26 5–8 years old 125 137 146 160 190 * 223 242 258 280 128 145 157 176 217 25 9–13 years old 226 226 226 226 226 * 226 ** 226 ** 226 ** 226 ** 118 136 149 172 220 27 14–18 years old 218 239 254 277 326 376 408 434 468 120 136 148 167 207 25Higher-income NSLP participants 197 214 227 247 289 337 367 387 420 166 175 181 191 212 23 5–8 years old 183 195 202 216 243 270 287 299 317 153 168 177 191 221 25 9–13 years old 225 236 243 253 276 300 314 322 338 232 233 233 233 233 23 14–18 years old 179 208 230 264 335 422 476 514 576 113 126 135 151 186 22Higher-income nonparticipants 192 209 220 238 276 316 340 357 382 127 144 156 176 221 27 5–8 years old 179 193 202 217 248 281 300 314 335 143 153 162 174 201 23 9–13 years old 170 185 195 211 246 281 302 316 336 126 146 160 185 235 29 14–18 years old 222 243 256 279 327 376 406 429 460 115 135 149 170 221 27
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Adequate Intake (AI) is the approximate intake of the nutrient that appears to be adequate for all individuals in the population g

above the AI implies a low prevalence of inadequate intake. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-23. Total Fat (g): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 76 (1.1) 77 (1.5) 78 (2.3) 75 (2.0) 78 (2.3) 

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 84 (1.9) 85 (2.1) 87 (3.6) 81 (3.1) 84 (3.0) Girls 68 (1.2) 69 (2.1) 68 (2.7) 69 (2.3) 71 (3.4) 5–8 years old 69 (1.3) 69 (1.5) 70 (1.8) 66 (3.1) 70 (3.0) 

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 72 (1.8) 71 (1.8) 72 (2.7) 69 (4.5) 72 (2.7) Girls 65 (1.9) 67 (2.4) 67 (2.4) 64 (4.3) 69 (5.3) 9–13 years old 74 (1.4) 77 (1.8) 77 (2.3) 72 (3.0) 78 (3.8) 

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 78 (2.3) 81 (2.9) 83 (4.0) 77 (5.4) 80 (6.0) Girls 70 (1.5) 72 (2.0) 71 (2.3) 66 (2.4) 75 (4.6) 14–18 years old 84 (2.6) 83 (3.5) 84 (5.6) 84 (3.8) 84 (4.4) 

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 98 (4.4) 99 (4.8) 101 (8.8) 93 (5.9) 98 (5.5) Girls 69 (2.6) 66 (5.0) 66 (6.9) 74 (4.7) 69 (6.9) 

See notes at end of table. 
Table B-23. Total Fat (g): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 55 61 65 71 82 96 103 109 117 44 49 52 57 67 7

 5–8 years old 51 56 58 63 72 81 87 90 96 45 49 51 55 64 7 9–13 years old 54 59 62 67 77 88 94 99 106 45 50 53 59 69 8 14–18 years old 60 67 72 80 95 114 124 132 144 44 48 52 57 68 8All NSLP participants 56 62 65 71 83 97 105 110 119 48 52 55 59 68 7 5–8 years old 50 55 57 62 71 80 85 89 95 50 54 56 60 67 7 9–13 years old 54 59 62 68 80 93 100 106 114 49 54 57 62 71 8 14–18 years old 63 70 74 81 97 113 123 130 141 44 49 51 56 65 7Income-eligible NSLP participants 51 58 62 69 84 101 112 120 131 47 51 54 58 67 7 5–8 years old 53 57 60 64 72 80 85 89 94 52 55 57 60 67 7 9–13 years old 51 57 61 68 82 96 105 111 119 47 52 55 60 70 8 14–18 years old 50 59 64 75 97 122 139 151 170 43 u 47 u 50 u 55 65 7Income-eligible nonparticipants 49 55 59 65 79 93 102 109 119 45 50 53 57 67 7 5–8 years old 50 54 57 61 69 77 81 85 89 34 38 42 48 61 7 9–13 years old 53 58 61 66 76 87 93 97 103 44 48 51 56 66 7 14–18 years old 44 52 58 68 89 112 127 139 155 56 59 62 66 74 8Higher-income NSLP participants 62 66 69 74 84 94 100 103 110 51 54 57 61 70 8 5–8 years old 53 57 60 64 72 80 84 87 92 54 57 59 62 68 7 9–13 years old 58 63 65 70 79 89 95 99 106 55 59 62 66 75 8 14–18 years old 71 76 80 86 97 108 115 120 127 43 48 51 57 68 8Higher-income nonparticipants 60 65 68 74 84 95 101 105 112 42 47 50 55 66 7 5–8 years old 55 60 63 68 77 86 91 94 99 46 49 51 54 61 6 9–13 years old 56 60 62 66 74 82 86 89 93 40 46 50 56 69 8 14–18 years old 68 75 78 85 99 114 123 129 139 40 46 49 55 68 8
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-24. Total Fat (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 33.1 (0.21) 33.5 (0.35) 33.8 (0.55) 33.3 (0.43) 33.7 (0.49

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 33.0 (0.28) 33.4 (0.40) 33.4 (0.49) 33.3 (0.68) 33.6 (0.70Girls 33.3 (0.31) 33.6 (0.59) 34.2 (1.01) 33.3 (0.50) 33.8 (0.695–8 years old 32.7 (0.27) 32.5 (0.35) 32.7 (0.40) 33.7 (0.67) 32.8 (0.68

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 32.8 (0.31) 32.5 (0.35) 32.7 (0.46) 35.0 * (0.89) 32.8 (0.60Girls 32.7 (0.44) 32.6 (0.60) 32.7 (0.67) 32.4 (1.00) 32.9 (1.259–13 years old 33.1 (0.29) 33.2 (0.36) 33.2 (0.45) 32.9 (0.84) 33.3 (0.73

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 33.1 (0.42) 33.3 (0.55) 33.6 (0.63) 33.1 (1.52) 33.0 (1.11Girls 33.2 (0.40) 33.1 (0.47) 32.7 (0.63) 32.7 (0.65) 33.6 (0.9514–18 years old 33.4 (0.44) 34.6 (0.85) 35.2 (1.40) 33.4 (0.66) 34.7 (1.00

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 33.0 (0.58) 34.3 (0.89) 33.6 (1.13) 32.1 (0.91) 34.9 (1.49Girls 33.8 (0.65) 34.9 (1.47) 36.8 (2.61) 34.6 (0.95) 34.6 (1.33

See notes at end of table. 
Table B-24. Total Fat (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Below the AMDR1

All ages, 5–18 years old 0.6 u (0.39) 0.9 u (0.54) 0.9 u (0.76) 1.4 u (1.16) 0.7 u (0.84

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 0.3 u (0.32) 1.0 u (0.68) 1.2 u (1.02) 2.5 u (2.10) 0.7 u (1.33Girls 1.0 u (0.73) 0.7 u (0.84) 0.5 u (1.14) 0.3 u (0.90) 0.6 u (1.025–8 years old 0.2 u (0.29) 0.4 u (0.53) 0.6 u (0.66) 0.5 u (0.96) 0.0 u (0.78

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 0.5 u (0.54) 0.8 u (0.93) 1.1 u (1.18) 0.9 u (1.61) 0.0 u (0.99Girls 0.0 u (0.16) 0.1 u (0.50) 0.1 u (0.58) 0.0 (1.03) 0.0 (1.219–13 years old 0.8 u (0.62) 1.3 u (0.81) 1.1 u (1.00) 0.3 u (0.78) 1.2 u (1.56

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 0.3 u (0.52) 2.2 u (1.48) 1.9 u (1.55) 0.0 (0.28) 2.0 u (2.97Girls 1.4 u (1.14) 0.3 u (0.58) 0.2 u (1.24) 0.7 u (1.57) 0.4 u (0.7514–18 years old 0.7 u (0.86) 0.9 u (1.17) 1.0 u (1.76) 3.2 u (2.97) 0.7 u (1.62

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 0.2 u (0.57) 0.1 u (0.97) 0.7 u (2.15) 6.0 u (5.54) 0.1 u (2.06Girls 1.3 u (1.66) 1.6 u (2.16) 1.2 u (2.83) 0.3 u (1.76) 1.4 u (2.51

See notes at end of table. 
Table B-24. Total Fat (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Above the AMDR1

All ages, 5–18 years old 25.8 (3.52) 31.9 (4.90) 33.5 (7.82) 24.4 u (7.49) 32.9 (8.98

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 23.3 (5.12) 32.7 (5.01) 32.6 (5.27) 23.7 u (10.92) 32.6 u (14.69Girls 28.4 (4.80) 31.1 (8.56) 34.4 u (15.02) 25.1 u (10.21) 33.2 u (10.055–8 years old 17.1 u (6.59) 17.9 u (7.68) 21.1 u (7.86) 26.7 u (8.76) 15.3 u (13.36

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 22.2 u (7.80) 21.0 u (7.55) 24.7 (6.64) 51.5 * (10.68) 15.0 u (13.98Girls 11.8 u (10.73) 14.7 u (13.57) 17.4 u (14.49) 0.8 u (14.02) 15.7 u (23.089–13 years old 28.4 (3.93) 29.7 (6.45) 28.2 (7.96) 11.2 u (15.12) 31.4 (9.21

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 25.8 (5.33) 33.7 (5.60) 37.6 (7.21) 0.0 (27.75) 29.8 u (9.79Girls 31.2 (5.79) 25.5 u (11.82) 18.5 u (14.43) 22.9 u (10.70) 33.1 u (15.8314–18 years old 29.7 (7.21) 44.5 (10.23) 47.8 u (18.83) 35.2 u (12.58) 47.4 u (20.29

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 21.8 u (11.45) 40.5 (11.06) 33.8 u (11.43) 25.6 u (10.28) 48.5 u (37.07Girls 38.0 (8.58) 48.7 u (17.49) 62.5 u (36.75) 45.4 u (23.46) 46.4 u (14.49

See notes at end of table. 
Table B-24. Total Fat (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Within the AMDR1

All ages, 5–18 years old 73.6 (3.64) 67.2 (4.99) 65.6 (7.92) 74.2 (7.74) 66.4 (8.99

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 76.4 (5.24) 66.3 (5.00) 66.1 (5.26) 73.8 (11.40) 66.7 (14.53Girls 70.7 (5.05) 68.2 (8.77) 65.1 (15.26) 74.6 (10.43) 66.2 (10.335–8 years old 82.7 (6.73) 81.7 (7.97) 78.3 (8.11) 72.9 (9.04) 84.7 (13.70

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 77.4 (8.15) 78.3 (8.21) 74.2 (7.29) 47.6 * (10.94) 85.0 (14.42Girls 88.2 (10.81) 85.2 (13.86) 82.6 (14.72) 99.2 (14.52) 84.3 (23.619–13 years old 70.7 (4.17) 69.1 (6.58) 70.7 (8.29) 88.5 (15.27) 67.4 (9.11

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 73.9 (5.44) 64.2 (5.52) 60.5 (7.41) 100.0 (27.80) 68.3 (8.93Girls 67.4 (6.36) 74.2 (12.17) 81.4 (15.09) 76.4 (11.39) 66.6 (16.1314–18 years old 69.6 (7.46) 54.6 (10.33) 51.3 u (18.96) 61.5 (13.41) 51.8 u (20.24

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 78.1 (11.65) 59.3 (10.81) 65.5 (11.04) 68.4 (13.33) 51.5 u (36.72Girls 60.7 (9.17) 49.7 u (17.90) 36.3 u (37.18) 54.4 u (23.69) 52.2 (15.15

See notes at end of table. 
Table B-24. Total Fat (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 28.3 29.4 30.1 31.1 33.0 34.9 35.9 36.5 37.5 27.8 29.0 29.8 31.0 33.3 35

 5–8 years old 27.9 29.1 29.8 30.9 32.8 34.7 35.8 36.4 37.4 29.6 30.2 30.7 31.4 32.7 34 9–13 years old 28.2 29.3 30.1 31.1 33.1 35.1 36.1 36.9 37.9 27.1 28.5 29.4 30.7 33.2 35 14–18 years old 28.7 29.6 30.3 31.2 33.0 34.7 35.7 36.3 37.2 27.1 28.6 29.5 30.9 33.7 36All NSLP participants 27.7 29.1 29.9 31.2 33.5 35.7 36.9 37.8 38.9 28.0 29.2 30.0 31.2 33.6 35 5–8 years old 27.3 28.5 29.2 30.4 32.6 34.6 35.7 36.5 37.6 28.8 29.6 30.2 31.0 32.6 34 9–13 years old 26.6 28.2 29.2 30.8 33.4 36.0 37.3 38.2 39.6 28.3 29.4 30.1 31.1 33.1 35 14–18 years old 29.2 30.4 31.1 32.2 34.3 36.4 37.5 38.2 39.3 27.1 28.8 29.8 31.5 34.8 38Income-eligible NSLP participants 27.2 28.6 29.5 30.9 33.4 35.8 37.2 38.1 39.3 28.3 29.6 30.5 31.8 34.3 36 5–8 years old 27.1 28.4 29.2 30.4 32.7 35.0 36.2 37.1 38.3 28.8 29.7 30.3 31.1 32.8 34 9–13 years old 26.9 28.5 29.5 31.0 33.8 36.4 37.7 38.6 39.8 28.4 29.3 30.0 30.9 32.7 34 14–18 years old 27.7 29.0 29.8 31.1 33.6 36.0 37.4 38.3 39.6 27.8 29.9 31.2 33.0 36.9 40Income-eligible nonparticipants 28.5 29.6 30.4 31.4 33.4 35.2 36.2 36.9 37.8 28.7 29.7 30.4 31.4 33.4 35 5–8 years old 27.9 29.5 30.7 32.2 35.2 37.9 39.2 40.3 41.7 30.6 31.0 31.3 31.7 32.5 33 9–13 years old 33.0 33.0 33.0 33.1 33.1 33.2 33.2 33.3 33.3 27.4 28.6 29.4 30.6 32.7 34 14–18 years old 24.6 26.4 27.6 29.2 32.3 35.1 36.7 37.8 39.3 28.6 29.9 30.7 32.1 34.6 37Higher-income NSLP participants 28.6 29.8 30.5 31.6 33.7 35.7 36.7 37.4 38.4 28.1 29.4 30.1 31.4 33.8 36 5–8 years old 29.1 30.0 30.5 31.3 32.9 34.2 35.0 35.5 36.2 29.5 30.3 30.7 31.5 32.9 34 9–13 years old 26.6 28.2 29.1 30.5 33.1 35.6 36.9 37.7 39.0 28.1 29.3 30.1 31.3 33.6 35 14–18 years old 30.0 31.1 31.9 33.0 34.9 36.8 37.8 38.5 39.5 27.1 28.7 29.7 31.4 34.6 37Higher-income nonparticipants 29.7 30.4 30.8 31.4 32.7 33.9 34.6 35.0 35.7 27.3 28.6 29.5 30.8 33.2 35 5–8 years old 29.9 30.6 31.1 31.7 32.9 34.0 34.6 35.0 35.6 29.0 29.8 30.3 31.1 32.6 34 9–13 years old 29.4 30.2 30.6 31.4 32.9 34.3 35.1 35.6 36.3 25.5 27.5 28.7 30.6 33.9 36 14–18 years old 29.8 30.4 30.7 31.3 32.4 33.5 34.1 34.5 35.1 27.7 28.9 29.7 30.8 33.1 35
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Acceptable Macronutrient Distribution Ranges (AMDR) are the ranges of intake for macronutrients, as a percent of total calorie

reduced risk of chronic disease while providing intakes of essential nutrients. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-25. Protein (g): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 72 (0.9) 75 (1.3) 75 (1.9) 67 ** (1.7) 75 (2.0) 

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 80 (1.4) 84 (1.8) 84 (3.2) 73 ** (2.6) 84 (2.8) Girls 63 (1.1) 65 (1.8) 65 (2.1) 61 (2.2) 65 (2.9) 5–8 years old 63 (1.2) 66 (1.3) 67 (1.6) 57 ** (3.0) 64 (2.7) 

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 66 (1.5) 67 (1.8) 68 (2.2) 55 ** (3.6) 67 (3.7) Girls 60 (1.8) 65 (2.0) 65 (2.3) 59 (4.7) 62 (3.9) 9–13 years old 70 (1.1) 75 (1.6) 76 (2.3) 64 ** (2.7) 76 (2.7) 

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 74 (1.6) 81 (2.5) 82 (3.9) 67 * (4.2) 80 (4.3) Girls 66 (1.6) 70 (1.9) 69 (2.2) 61 (3.4) 72 (3.3) 14–18 years old 80 (2.0) 81 (2.9) 80 (4.6) 77 (3.2) 81 (4.4) 

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 97 (3.2) 99 (4.0) 98 (7.8) 91 (5.2) 100 (5.8) Girls 62 (2.3) 62 (4.2) 62 (4.9) 62 (3.4) 61 (6.7) 

See notes at end of table. 
Table B-25. Protein (g): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 60 64 67 71 80 89 94 98 104 42 46 49 53 62 7

 5–8 years old 46 50 52 57 65 75 80 84 90 38 43 45 50 59 7 9–13 years old 67 69 70 71 74 77 79 80 82 47 51 53 57 65 7 14–18 years old 63 70 74 81 95 111 120 126 135 39 43 46 51 61 7All NSLP participants 60 65 68 73 83 94 100 104 111 50 53 55 58 65 7 5–8 years old 47 51 53 58 66 76 81 85 91 51 54 56 59 64 7 9–13 years old 64 68 70 73 80 87 91 94 99 50 54 57 61 69 7 14–18 years old 65 72 76 83 97 113 122 128 137 48 51 53 56 61 6Income-eligible NSLP participants 59 64 67 72 83 95 102 107 114 53 55 57 59 65 7 5–8 years old 46 51 53 58 67 77 84 88 94 57 59 60 62 65 6 9–13 years old 62 66 69 73 82 91 96 99 104 46 51 54 58 68 7 14–18 years old 65 71 75 82 96 112 122 128 138 55 57 58 59 62 6Income-eligible nonparticipants 51 55 58 62 72 * 81 87 92 98 44 47 49 53 60 6 5–8 years old 35 39 42 46 * 54 * 63 68 72 77 28 ** 34 ** 38 ** 45 * 58 7 9–13 years old 56 58 60 63 67 72 75 76 79 38 42 45 50 60 7 14–18 years old 57 64 68 75 89 104 114 121 131 62 62 62 62 62 6Higher-income NSLP participants 61 66 69 74 83 93 99 103 110 47 51 53 57 65 7 5–8 years old 50 53 55 59 66 74 79 82 87 48 51 53 56 62 6 9–13 years old 66 69 71 74 80 86 90 92 96 61 64 65 68 72 7 14–18 years old 65 72 77 84 99 115 124 130 139 33 39 42 48 60 7Higher-income nonparticipants 66 69 70 73 79 84 88 90 93 37 42 45 50 60 7 5–8 years old 50 54 56 60 68 76 81 84 89 32 36 39 44 54 6 9–13 years old 68 68 68 68 68 68 68 68 68 46 50 52 56 62 6 14–18 years old 77 81 84 89 98 107 112 116 121 33 39 42 48 62 7
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-26. Protein (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 14.1 (0.13) 14.7 (0.17) 14.9 (0.21) 13.5 *** (0.25) 14.5 (0.26

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 14.3 (0.16) 14.9 (0.18) 14.8 (0.24) 13.5 ** (0.37) 14.9 (0.32Girls 13.9 (0.21) 14.6 (0.28) 15.1 (0.35) 13.5 *** (0.33) 14.0 (0.425–8 years old 13.6 (0.21) 14.1 (0.21) 14.3 (0.29) 13.0 * (0.42) 13.6 (0.39

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 13.5 (0.25) 13.9 (0.32) 14.0 (0.32) 12.4 * (0.65) 13.6 (0.63Girls 13.8 (0.33) 14.3 (0.27) 14.5 (0.48) 13.7 (0.54) 13.6 (0.469–13 years old 14.2 (0.18) 14.9 (0.18) 14.8 (0.23) 13.4 ** (0.43) 15.0 (0.31

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 14.4 (0.25) 15.1 (0.27) 15.2 (0.33) 13.2 ** (0.66) 15.1 (0.46Girls 14.1 (0.26) 14.6 (0.25) 14.4 (0.30) 13.7 (0.55) 14.8 (0.4014–18 years old 14.3 (0.26) 15.1 (0.39) 15.5 (0.48) 14.0 * (0.42) 14.6 (0.57

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 14.9 (0.29) 15.3 (0.35) 15.1 (0.52) 14.7 (0.59) 15.6 (0.57Girls 13.7 (0.44) 14.8 (0.71) 16.1 (0.83) 13.1 ** (0.60) 13.6 (1.02

See notes at end of table. 
Table B-26. Protein (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Below the AMDR1

All ages, 5–18 years old 0.7 u (0.34) 0.2 u (0.17) 0.2 u (0.19) 2.6 u (1.52) 0.2 u (0.95

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 0.8 u (0.46) 0.4 u (0.30) 0.3 u (0.36) 3.5 u (2.48) 0.3 u (0.61Girls 0.5 u (0.51) 0.0 u (0.13) 0.0 u (0.09) 1.5 u (1.70) 0.2 u (1.835–8 years old 1.6 u (1.02) 0.7 u (0.56) 0.6 u (0.68) 3.9 u (3.14) 0.7 u (1.27

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 2.5 u (1.58) 1.3 u (1.09) 1.2 u (1.29) 7.5 u (6.03) 1.0 u (2.19Girls 0.8 u (1.29) 0.0 u (0.15) 0.0 u (0.31) 0.1 u (1.21) 0.3 u (1.259–13 years old 0.5 u (0.43) 0.0 u (0.03) 0.0 u (0.05) 4.1 u (3.03) 0.0 u (0.10

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 0.0 u (0.26) 0.0 u (0.00) 0.0 (0.00) 4.0 u (4.52) 0.0 u (0.17Girls 0.9 u (0.85) 0.0 u (0.06) 0.0 u (0.11) 4.3 u (4.00) 0.0 u (0.0814–18 years old 0.1 u (0.33) 0.0 u (0.16) 0.0 u (0.02) 0.1 u (1.72) 0.1 u (2.37

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 0.2 u (0.33) 0.0 (0.00) 0.0 u (0.03) 0.1 u (2.45) 0.0 u (0.01Girls 0.0 u (0.57) 0.0 u (0.32) 0.0 u (0.01) 0.0 u (2.41) 0.2 u (4.87

See notes at end of table. 
Table B-26. Protein (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Above the AMDR1

All ages, 5–18 years old 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00Girls 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.005–8 years old 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00Girls 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.009–13 years old 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00Girls 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.0014–18 years old 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00Girls 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00

See notes at end of table. 
Table B-26. Protein (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Within the AMDR1

All ages, 5–18 years old 99.4 (0.34) 99.8 (0.17) 99.8 (0.19) 97.5 (1.52) 99.8 (0.95

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 99.3 (0.46) 99.6 (0.30) 99.7 (0.36) 96.5 (2.48) 99.7 (0.61Girls 99.5 (0.51) 100.0 (0.13) 100.0 (0.09) 98.5 (1.70) 99.8 (1.835–8 years old 98.4 (1.02) 99.3 (0.56) 99.4 (0.68) 96.2 (3.14) 99.3 (1.27

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 97.6 (1.58) 98.7 (1.09) 98.8 (1.29) 92.5 (6.03) 99.0 (2.19Girls 99.2 (1.29) 100.0 (0.15) 100.0 (0.31) 99.9 (1.21) 99.7 (1.259–13 years old 99.6 (0.43) 100.0 (0.03) 100.0 (0.05) 95.9 (3.03) 100.0 (0.10

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 100.0 (0.26) 100.0 (0.00) 100.0 (0.00) 96.0 (4.52) 100.0 (0.17Girls 99.1 (0.85) 100.0 (0.06) 100.0 (0.11) 95.8 (4.00) 100.0 (0.0814–18 years old 99.9 (0.33) 100.0 (0.16) 100.0 (0.02) 99.9 (1.72) 99.9 (2.37

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 99.8 (0.33) 100.0 (0.00) 100.0 (0.03) 99.9 (2.45) 100.0 (0.01Girls 100.0 (0.57) 100.0 (0.32) 100.0 (0.01) 100.0 (2.41) 99.8 (4.87

See notes at end of table. 
Table B-26. Protein (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 11.7 12.3 12.6 13.2 14.3 15.4 16.1 16.5 17.2 11.5 11.9 12.3 12.8 13.8 14

 5–8 years old 10.5 11.1 11.5 12.2 13.4 14.7 15.5 16.0 16.8 11.1 11.6 12.0 12.6 13.7 14 9–13 years old 12.3 12.8 13.1 13.5 14.4 15.3 15.8 16.1 16.6 11.0 11.7 12.1 12.7 14.0 15 14–18 years old 12.0 12.6 13.0 13.7 14.9 16.1 16.8 17.3 18.0 12.1 12.5 12.7 13.0 13.7 14All NSLP participants 13.0 13.4 13.7 14.1 14.8 15.6 16.1 16.4 16.9 13.3 13.5 13.7 14.0 14.6 15 5–8 years old 10.8 11.5 11.9 12.5 13.8 15.2 16.0 16.6 17.4 12.1 12.6 12.9 13.3 14.2 15 9–13 years old 13.6 13.9 14.2 14.5 15.1 15.8 16.1 16.3 16.7 12.6 13.0 13.3 13.7 14.6 15 14–18 years old 14.1 14.3 14.5 14.8 15.3 15.9 16.2 16.4 16.7 14.7 14.7 14.8 14.8 14.8 14Income-eligible NSLP participants 13.1 13.5 13.7 14.1 14.8 15.5 15.9 16.2 16.6 13.7 14.0 14.2 14.5 15.0 15 5–8 years old 11.0 11.6 12.0 12.7 14.0 15.3 16.1 16.6 17.4 12.3 12.8 13.1 13.5 14.5 15 9–13 years old 15.1 15.1 15.1 15.1 15.2 15.2 15.2 15.2 15.3 12.3 12.8 13.1 13.5 14.4 15 14–18 years old 12.9 13.3 13.6 14.1 15.0 15.9 16.5 16.9 17.4 16.1 16.1 16.1 16.1 16.1 16Income-eligible nonparticipants 10.7 11.3 * 11.7 * 12.3 * 13.5 * 14.7 15.4 15.9 16.6 11.1 11.6 11.9 * 12.4 * 13.4 ** 14 5–8 years old 9.7 10.3 10.7 11.3 12.4 13.5 14.1 14.6 15.2 11.6 12.0 12.3 12.8 13.7 14 9–13 years old 10.2 ** 10.8 ** 11.2 ** 11.9 ** 13.1 * 14.4 15.2 15.7 16.4 10.1 10.9 11.3 12.1 13.6 15 14–18 years old 11.8 12.5 12.9 13.5 14.7 15.9 16.6 17.1 17.8 11.6 11.9 12.2 12.5 13.1 * 13Higher-income NSLP participants 13.2 13.5 13.7 14.1 14.8 15.6 16.0 16.3 16.8 12.2 12.6 12.9 13.3 14.0 14 5–8 years old 10.8 11.4 11.7 12.3 13.6 14.8 15.6 16.1 16.9 11.3 11.8 12.1 12.6 13.5 14 9–13 years old 12.5 13.0 13.4 13.9 15.0 16.2 16.8 17.3 18.0 13.9 14.1 14.3 14.5 14.9 15 14–18 years old 15.6 15.6 15.6 15.6 15.6 15.6 15.6 15.6 15.6 11.4 11.8 12.1 12.7 13.6 14Higher-income nonparticipants 10.9 11.5 11.9 12.6 13.8 15.0 15.8 16.3 17.0 11.5 11.9 12.2 12.6 13.5 14 5–8 years old 10.4 11.0 11.3 11.9 13.0 14.1 14.7 15.1 15.8 9.8 10.5 11.1 11.9 13.6 15 9–13 years old 10.9 11.5 11.9 12.5 13.8 15.0 15.7 16.2 16.8 10.7 11.3 11.7 12.3 13.4 14 14–18 years old 11.4 12.1 12.5 13.1 14.5 15.8 16.6 17.2 18.0 13.5 13.5 13.5 13.5 13.5 13
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Acceptable Macronutrient Distribution Ranges (AMDR) are the ranges of intake for macronutrients, as a percent of total calorie

reduced risk of chronic disease while providing intakes of essential nutrients. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-27. Protein (g/kg body weight): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 1.81 (0.022) 1.90 (0.030) 1.96 (0.041) 1.66 *** (0.049) 1.82 (0.045

Sample size 2,894 - 1,549 - 939 - 566 513 - 

Boys 1.95 (0.032) 2.05 (0.041) 2.13 (0.066) 1.72 *** (0.072) 2.00 (0.062Girls 1.67 (0.032) 1.74 (0.043) 1.79 (0.048) 1.60 * (0.065) 1.64 (0.066 5–8 years old 2.58 (0.048) 2.68 (0.053) 2.78 (0.065) 2.33 ** (0.122) 2.55 (0.097

Sample size 831 - 546 - 352 - 113 - 163 - 

Boys 2.66 (0.062) 2.71 (0.068) 2.78 (0.078) 2.27 ** (0.179) 2.69 (0.141Girls 2.49 (0.075) 2.66 (0.082) 2.77 (0.104) 2.38 * (0.167) 2.41 (0.1349–13 years old 1.75 (0.032) 1.88 (0.043) 1.95 (0.063) 1.59 *** (0.081) 1.83 (0.059

Sample size 1,147 ‐  672 ‐  416 ‐  206 ‐  218 ‐  

Boys 1.87 (0.044) 2.06 (0.071) 2.18 (0.107) 1.64 *** (0.122) 1.98 (0.097Girls 1.62 (0.046) 1.69 (0.048) 1.72 (0.062) 1.53 (0.107) 1.67 (0.06614–18 years old 1.30 (0.038) 1.33 (0.056) 1.37 (0.079) 1.24 (0.053) 1.27 (0.080

Sample size 916 ‐  331 ‐  171 ‐  247 ‐  132 ‐  

Boys 1.49 (0.058) 1.54 (0.070) 1.60 (0.133) 1.38 (0.083) 1.51 (0.093Girls 1.09 (0.048) 1.10 (0.088) 1.12 (0.083) 1.09 (0.066) 1.02 (0.132

See notes at end of table. 
Table B-27. Protein (g/kg body weight): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 98.1 (0.94) 99.2 (1.39) 99.3 (1.47) 98.5 (1.04) 96.5 (2.00

Sample size 2,894 - 1,549 - 939 - 566 513 - 

Boys 99.4 (0.36) 99.7 (0.43) 99.6 (0.33) 99.3 (1.44) 99.7 (0.88Girls 96.7 (1.88) 98.7 (2.81) 98.9 (2.99) 97.7 (1.51) 93.2 (4.005–8 years old 100.0 (0.02) 100.0 (0.00) 100.0 (0.00) 100.0 (0.12) 100.0 (0.00

Sample size 831 - 546 - 352 - 113 - 163 - 

Boys 100.0 (0.00) 100.0 (0.01) 100.0 (0.01) 100.0 (0.19) 100.0 (0.00Girls 100.0 (0.04) 100.0 (0.00) 100.0 (0.00) 99.9 (0.14) 100.0 (0.009–13 years old 99.4 (0.32) 99.8 (0.21) 99.5 (0.43) 96.4 (2.20) 100.0 (0.01

Sample size 1,147 ‐  672 ‐  416 ‐  206 ‐  218 ‐  

Boys 100.0 (0.07) 100.0 (0.03) 99.9 (0.09) 99.0 (2.86) 100.0 (0.02Girls 98.9 (0.65) 99.5 (0.43) 98.9 (0.87) 93.7 (3.35) 100.0 (0.0214–18 years old 95.3 (2.52) 98.1 (3.75) 98.6 (3.95) 99.5 (1.88) 90.6 (5.41

Sample size 916 ‐  331 ‐  171 ‐  247 ‐  132 ‐  

Boys 98.5 (0.98) 99.3 (1.16) 99.1 (0.89) 99.0 (2.75) 99.2 (2.37Girls 92.0 (5.07) 96.8 (7.60) 98.2 (8.06) 100.0 (2.55) 81.6 (10.84

See notes at end of table. 
Table B-27. Protein (g/kg body weight): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 1.23 1.36 1.46 1.60 1.90 2.24 2.44 2.58 2.80 0.99 1.11 1.20 1.34 1.63 1.9

 5–8 years old 1.70 1.88 2.00 2.20 2.61 3.06 3.33 3.52 3.81 1.49 1.66 1.79 1.99 2.42 2.9 9–13 years old 1.25 1.36 1.45 1.58 1.84 2.12 2.28 2.40 2.58 0.95 1.08 1.16 1.30 1.59 1.9 14–18 years old 0.87 0.98 1.06 1.19 1.45 1.75 1.92 2.05 2.24 0.66 0.74 0.79 0.88 1.07 1.2All NSLP participants 1.32 1.46 1.55 1.70 2.01 2.35 2.55 2.69 2.91 1.15 1.27 1.34 1.46 1.71 1.9 5–8 years old 1.75 1.93 2.06 2.25 2.66 3.10 3.37 3.55 3.86 1.85 2.01 2.12 2.28 2.62 2.9 9–13 years old 1.36 1.49 1.59 1.73 2.02 2.35 2.54 2.68 2.88 1.04 1.16 1.24 1.37 1.65 1.9 14–18 years old 0.96 1.07 1.14 1.26 1.51 1.79 1.95 2.06 2.24 0.74 u 0.81 0.85 0.92 1.08 1.2Income-eligible NSLP participants 1.29 1.45 1.55 1.72 2.08 2.48 2.71 2.88 3.12 1.16 1.28 1.37 1.49 1.77 2.0 5–8 years old 1.76 1.95 2.08 2.29 2.73 3.21 3.49 3.68 3.98 1.92 2.09 2.21 2.38 2.75 3.1 9–13 years old 1.32 1.48 1.59 1.77 2.14 2.54 2.77 2.94 3.18 0.97 1.10 1.20 1.36 1.68 2.0 14–18 years old 0.92 1.04 1.12 1.26 1.55 1.87 2.08 2.22 2.43 0.77 u 0.84 u 0.89 0.96 1.11 1.2Income-eligible nonparticipants 1.04 1.16 1.26 * 1.40 ** 1.68 *** 2.00 ** 2.18 ** 2.32 * 2.52 0.98 1.09 1.17 1.30 1.57 1.8 5–8 years old 1.41 1.55 1.67 1.84 2.22 2.63 2.88 3.08 3.37 1.33 1.52 * 1.65 * 1.87 * 2.33 2.8 9–13 years old 0.94 1.07 1.17 1.32 1.61 ** 1.93 * 2.11 2.24 2.44 0.72 0.86 0.96 1.13 1.47 1.8 14–18 years old 0.86 0.96 1.03 1.14 1.36 1.59 1.73 1.84 1.97 0.96 0.99 1.01 1.04 1.09 1.1Higher-income NSLP participants 1.39 1.51 1.59 1.72 1.98 2.25 2.42 2.54 2.72 1.16 1.25 1.31 1.41 1.62 1.8 5–8 years old 1.97 2.11 2.19 2.34 2.66 2.98 3.18 3.32 3.53 1.84 1.96 2.04 2.16 2.40 2.6 9–13 years old 1.42 1.52 1.60 1.71 1.95 2.21 2.37 2.49 2.65 1.26 1.34 1.40 1.48 1.65 1.8 14–18 years old 0.93 1.04 1.13 1.25 1.49 1.75 1.91 2.01 2.17 0.54 0.62 0.68 0.78 1.00 1.2Higher-income nonparticipants 1.27 1.39 1.47 1.60 1.87 2.16 2.33 2.45 2.62 0.86 1.00 1.10 1.25 1.57 1.9 5–8 years old 1.77 1.96 2.08 2.28 2.69 3.11 3.36 3.54 3.80 1.20 1.38 1.53 1.75 2.26 2.8 9–13 years old 1.19 1.29 1.35 1.46 1.67 1.88 2.01 2.09 2.20 0.90 1.03 1.12 1.27 1.56 1.8 14–18 years old 0.96 1.06 1.12 1.23 1.46 1.71 1.87 1.98 2.15 0.58 0.68 0.74 0.84 1.07 1.3
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-28. Carbohydrate (g): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 273 (3.2) 269 (4.4) 265 (5.8) 269 (6.2) 276 (7.4) 

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 301 (5.0) 297 (6.8) 299 (8.0) 291 (9.9) 301 (12.0Girls 244 (4.0) 240 (5.5) 229 (8.3) 246 (7.2) 250 (8.5)  5–8 years old 254 (4.6) 258 (4.3) 257 (5.9) 237 (9.8) 262 (7.0) 

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 270 (6.8) 266 (6.2) 266 (9.1) 237 (11.9) 273 (9.3) Girls 238 (6.1) 249 (6.0) 248 (7.4) 238 (15.8) 251 (10.79–13 years old 267 (4.0) 273 (5.9) 273 (6.3) 268 (10.5) 278 (11.0

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 280 (6.4) 285 (9.2) 285 (8.7) 288 (18.9) 290 (17.3Girls 254 (4.7) 259 (7.5) 260 (9.1) 247 (8.7) 266 (13.514–18 years old 293 (7.1) 275 (9.9) 264 (13.8) 294 (11.2) 285 (16.2

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 344 (11.0) 331 (15.4) 338 (18.8) 335 (17.8) 331 (27.0Girls 240 (8.8) 216 (12.3) 186 (20.1) 250 ** (13.2) 235 (17.1

See notes at end of table. 
Table B-28. Carbohydrate (g): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Greater than Estimated Average Require

All ages, 5–18 years old 100.0 (0.09) 99.7 (0.25) 98.9 (1.05) 100.0 (0.07) 99.9 (0.30

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 100.0 (0.00) 100.0 (0.01) 100.0 (0.02) 100.0 (0.03) 100.0 (0.02Girls 100.0 (0.19) 99.3 (0.51) 97.8 (2.16) 99.9 (0.15) 99.8 (0.615–8 years old 100.0 (0.01) 100.0 (0.00) 100.0 (0.00) 99.9 (0.21) 100.0 (0.04

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 100.0 (0.00) 100.0 (0.01) 100.0 (0.00) 100.0 (0.05) 100.0 (0.01Girls 100.0 (0.01) 100.0 (0.00) 100.0 (0.00) 99.9 (0.43) 100.0 (0.079–13 years old 100.0 (0.04) 100.0 (0.02) 100.0 (0.01) 100.0 (0.11) 99.9 (0.17

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 100.0 (0.01) 100.0 (0.01) 100.0 (0.02) 100.0 (0.01) 100.0 (0.04Girls 100.0 (0.07) 100.0 (0.05) 100.0 (0.02) 99.9 (0.23) 99.9 (0.3514–18 years old 100.0 (0.25) 99.1 (0.67) 97.0 (2.85) 100.0 (0.06) 99.8 (0.79

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 100.0 (0.00) 100.0 (0.02) 100.0 (0.05) 100.0 (0.08) 100.0 (0.01Girls 99.9 (0.51) 98.1 (1.37) 93.9 (5.86) 100.0 (0.08) 99.5 (1.62

See notes at end of table. 
Table B-28. Carbohydrate (g): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 206 224 237 257 297 340 365 383 410 164 180 190 207 241 27

 5–8 years old 201 215 225 240 268 299 316 327 345 172 185 194 208 236 26 9–13 years old 191 209 222 240 278 317 340 355 380 164 182 193 212 250 29 14–18 years old 223 246 262 287 337 394 427 450 487 159 175 185 202 237 27All NSLP participants 197 216 229 249 291 338 366 386 417 159 175 185 202 237 27 5–8 years old 195 209 219 234 264 295 312 326 345 192 204 212 224 247 27 9–13 years old 187 206 219 239 280 326 352 371 402 176 192 203 220 255 29 14–18 years old 208 231 245 269 321 381 418 444 484 119 137 149 169 211 25Income-eligible NSLP participants 197 216 229 250 294 341 371 391 421 154 169 179 194 226 26 5–8 years old 202 215 224 237 264 292 309 321 337 193 205 212 223 247 27 9–13 years old 198 215 227 245 282 321 342 357 378 185 199 210 225 257 29 14–18 years old 192 218 235 265 327 397 443 474 523 96 113 124 141 181 22Income-eligible nonparticipants 225 238 247 260 289 318 336 350 369 176 190 200 215 245 27 5–8 years old 188 197 205 215 236 257 269 278 290 152 170 181 200 237 27 9–13 years old 288 288 288 288 288 289 289 289 289 161 178 190 209 245 28 14–18 years old 194 220 239 267 328 391 431 463 505 208 217 223 232 250 26Higher-income NSLP participants 206 224 236 256 296 340 366 384 414 161 178 189 208 247 28 5–8 years old 210 223 231 246 273 299 314 324 339 189 203 212 225 251 27 9–13 years old 186 206 219 239 284 334 364 383 418 165 185 198 218 262 30 14–18 years old 222 242 257 279 324 376 408 430 465 135 152 164 185 230 27Higher-income nonparticipants 224 242 253 272 310 348 371 387 409 163 178 189 205 240 27 5–8 years old 226 241 250 264 292 319 335 345 361 162 173 181 193 220 24 9–13 years old 188 205 217 235 272 309 330 345 364 151 170 183 205 246 28 14–18 years old 257 278 291 314 360 408 437 458 487 175 u 191 201 216 250 28
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Reference Intakes (DRI) Estimated Average Requirements (EAR) is used to assess the adequacy of intakes for p

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-29. Carbohydrate (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 54.1 (0.26) 53.0 (0.44) 52.7 (0.72) 54.5 * (0.53) 53.2 (0.70

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 53.9 (0.33) 52.9 (0.48) 53.1 (0.65) 54.2 (0.85) 53.1 (0.90Girls 54.3 (0.40) 53.2 (0.75) 52.2 (1.31) 54.7 (0.61) 53.4 (1.07 5–8 years old 54.9 (0.31) 54.7 (0.38) 54.4 (0.50) 54.6 (0.73) 55.1 (0.79

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 55.1 (0.38) 54.8 (0.46) 54.5 (0.61) 53.8 (1.11) 55.3 (0.84Girls 54.8 (0.48) 54.5 (0.61) 54.4 (0.79) 55.5 (0.93) 54.9 (1.369–13 years old 53.9 (0.36) 53.3 (0.46) 53.5 (0.61) 54.8 (1.07) 53.1 (0.92

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 53.8 (0.56) 53.0 (0.65) 52.6 (0.83) 54.8 (1.93) 53.5 (1.26Girls 54.1 (0.45) 53.6 (0.66) 54.4 (0.91) 54.9 (0.82) 52.7 (1.3414–18 years old 53.6 (0.56) 51.6 (1.08) 50.5 (1.82) 53.9 (0.83) 52.0 (1.56

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 53.1 (0.64) 51.5 (1.09) 52.6 (1.49) 53.9 (1.08) 51.1 (2.01Girls 54.1 (0.94) 51.7 (1.89) 48.4 (3.38) 54.0 (1.26) 52.8 (2.40

See notes at end of table. 
Table B-29. Carbohydrate (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Below the AMDR1

All ages, 5–18 years old 1.4 u (0.89) 2.3 u (2.25) 5.4 u (4.68) nr nr 3.2 u (2.39

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 1.1 u (0.84) 1.9 u (1.59) 1.5 u (1.71) 1.5 u (1.91) 3.0 u (2.75Girls 1.7 u (1.59) 2.7 u (4.29) 9.5 u (9.43) nr nr 3.4 u (3.955–8 years old 0.1 u (0.24) 0.4 u (0.59) 0.8 u (0.81) nr nr 0.3 u (0.98

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 0.2 u (0.45) 0.7 u (1.05) 1.5 u (1.58) 0.6 u (3.08) 0.2 u (0.96Girls 0.0 u (0.14) 0.0 u (0.50) 0.0 (0.05) nr nr 0.3 u (1.749–13 years old 2.2 u (1.18) 2.2 u (1.25) 0.9 u (1.45) 0.1 u (1.38) 5.6 u (2.82

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 2.1 u (1.43) 3.9 u (2.16) 1.7 u (2.56) 0.1 u (2.35) 7.4 u (2.81Girls 2.2 u (1.90) 0.3 u (1.21) 0.0 u (1.29) 0.1 u (1.39) 3.6 u (4.9614–18 years old 1.7 u (2.11) 3.8 u (5.94) 13.1 u (12.58) 2.1 u (3.06) 3.2 u (5.83

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 0.9 u (1.78) 0.8 u (3.69) 1.2 u (3.74) 3.4 u (4.03) 0.8 u (6.88Girls 2.5 u (3.90) 6.9 u (11.57) 25.7 u (25.54) 0.6 u (4.64) 5.6 u (9.52

See notes at end of table. 
Table B-29. Carbohydrate (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Above the AMDR1

All ages, 5–18 years old 0.4 u (0.36) 0.3 u (0.22) 0.2 u (0.25) nr nr 0.6 u (0.65

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 0.3 u (0.29) 0.4 u (0.33) 0.3 u (0.36) 0.4 u (1.12) 0.9 u (1.17Girls 0.5 u (0.66) 0.1 u (0.30) 0.0 u (0.35) nr nr 0.3 u (0.525–8 years old 0.2 u (0.37) 0.5 u (0.41) 0.5 u (0.45) nr nr 0.4 u (0.82

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 0.4 u (0.72) 0.9 u (0.78) 1.1 u (0.87) 0.2 u (1.54) 0.7 u (1.41Girls 0.0 (0.10) 0.0 u (0.17) 0.0 (0.11) nr nr 0.1 u (0.809–13 years old 0.7 u (0.56) 0.3 u (0.34) 0.1 u (0.24) 0.2 u (1.09) 1.1 u (1.07

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 0.4 u (0.56) 0.5 u (0.65) 0.1 u (0.39) 0.1 u (1.91) 2.0 u (1.95Girls 0.9 u (0.99) 0.0 u (0.15) 0.0 (0.29) 0.2 u (0.99) 0.3 u (0.8014–18 years old 0.3 u (0.75) 0.1 u (0.41) 0.0 u (0.54) 0.5 u (1.35) 0.2 u (1.29

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 0.0 u (0.16) 0.0 (0.30) 0.0 (0.60) 0.9 u (2.13) 0.0 (2.32Girls 0.5 u (1.53) 0.2 u (0.79) 0.0 u (0.90) 0.1 u (1.63) 0.4 u (1.01

See notes at end of table. 
Table B-29. Carbohydrate (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Within the AMDR1

All ages, 5–18 years old 98.2 (1.15) 97.5 (2.37) 94.5 (4.77) nr nr 96.2 (2.71

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 98.6 (1.01) 97.7 (1.79) 98.2 (1.93) 98.1 (2.73) 96.1 (3.43Girls 97.8 (2.11) 97.3 (4.47) 90.5 (9.55) nr nr 96.3 (4.245–8 years old 99.7 (0.57) 99.2 (0.93) 98.7 (1.18) nr nr 99.4 (1.55

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 99.4 (1.10) 98.4 (1.73) 97.4 (2.30) 99.2 (4.33) 99.1 (2.09Girls 100.0 (0.23) 100.0 (0.62) 100.0 (0.15) nr nr 99.6 (2.319–13 years old 97.2 (1.62) 97.6 (1.48) 99.1 (1.64) 99.7 (2.19) 93.3 (3.35

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 97.5 (1.85) 95.6 (2.59) 98.2 (2.83) 99.8 (3.70) 90.6 (3.96Girls 96.9 (2.69) 99.7 (1.34) 100.0 (1.57) 99.6 (2.26) 96.1 (5.4614–18 years old 98.1 (2.68) 96.1 (6.20) 86.9 (12.77) 97.4 (4.15) 96.7 (6.50

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 99.1 (1.90) 99.2 (3.93) 98.8 (4.11) 95.7 (5.60) 99.2 (8.31Girls 97.0 (5.12) 93.0 (12.05) 74.3 u (25.87) 99.3 (6.14) 94.0 (10.08

See notes at end of table. 
Table B-29. Carbohydrate (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 75t

Distribution of Usual Intake

All ages, 5–18 years old 47.6 49.1 50.0 51.4 53.9 56.4 57.8 58.7 60.1 47.7 49.2 50.2 51.6 54.3 57.0 

 5–8 years old 49.0 50.4 51.2 52.6 55.0 57.5 58.9 59.8 61.2 50.9 51.7 52.3 53.2 54.8 56.5  9–13 years old 46.6 48.3 49.4 50.9 53.8 56.6 58.2 59.3 60.8 46.6 48.3 49.3 51.0 54.0 57.2  14–18 years old 47.6 48.9 49.7 50.9 53.1 55.4 56.6 57.3 58.5 46.5 48.2 49.3 51.0 54.1 57.2 All NSLP participants 46.8 48.1 49.0 50.4 52.9 55.5 56.9 57.9 59.3 47.4 48.7 49.6 50.8 53.2 55.5  5–8 years old 48.0 49.5 50.5 52.0 54.8 57.6 59.1 60.2 61.8 50.2 51.2 51.8 52.7 54.5 56.2  9–13 years old 45.5 47.1 48.2 49.9 53.0 56.1 57.8 59.0 60.8 48.5 49.7 50.4 51.5 53.6 55.7  14–18 years old 47.0 48.0 48.6 49.6 51.4 53.3 54.4 55.1 56.1 44.3 46.0 47.1 48.7 51.8 54.7 Income-eligible NSLP participants 46.9 48.3 49.2 50.6 53.1 55.7 57.1 58.1 59.4 46.7 48.0 48.8 50.0 52.3 54.4  5–8 years old 47.2 48.9 49.9 51.5 54.5 57.5 59.1 60.3 61.8 51.4 52.0 52.5 53.1 54.4 55.6  9–13 years old 46.5 47.8 48.7 50.0 52.6 55.2 56.6 57.6 59.0 50.5 51.4 52.0 52.9 54.5 56.1  14–18 years old 47.0 48.3 49.1 50.4 52.7 54.8 56.1 56.9 58.0 39.4 41.6 43.0 44.9 48.6 52.0 Income-eligible nonparticipants 47.7 49.1 50.1 51.6 54.3 56.8 58.2 59.3 60.7 nr nr nr nr nr nr  5–8 years old 47.8 49.1 50.0 51.2 53.8 56.3 57.7 58.8 60.2 nr nr nr nr nr nr  9–13 years old 49.3 50.6 51.5 52.7 54.9 57.0 58.2 58.9 60.0 49.2 50.4 51.3 52.6 54.9 57.2  14–18 years old 46.0 47.8 49.0 50.8 54.0 57.0 58.7 60.0 61.6 48.1 49.4 50.3 51.6 54.1 56.4 Higher-income NSLP participants 46.3 47.9 48.9 50.3 53.1 55.9 57.3 58.3 59.8 46.4 48.0 49.0 50.5 53.4 56.2  5–8 years old 49.1 50.4 51.2 52.6 55.3 57.8 59.2 60.2 61.6 49.3 50.6 51.4 52.6 54.9 57.2  9–13 years old 43.7 46.2 47.6 49.7 53.6 57.4 59.3 60.5 62.5 45.8 47.3 48.4 49.8 52.8 55.6  14–18 years old 46.7 47.6 48.3 49.3 51.1 53.0 54.0 54.8 55.8 44.9 46.6 47.7 49.6 52.9 56.1 Higher-income nonparticipants 49.3 50.6 51.5 52.8 55.3 57.6 58.8 59.6 60.7 47.2 48.9 50.1 51.7 55.0 58.1  5–8 years old 52.5 53.4 53.9 54.6 56.1 57.5 58.3 58.8 59.5 48.9 50.2 51.2 52.6 55.3 57.9  9–13 years old 47.7 49.5 50.6 52.3 55.4 58.2 59.8 60.8 62.1 44.5 46.7 48.1 50.4 54.6 58.8  14–18 years old 48.3 49.7 50.6 52.0 54.6 57.0 58.3 59.2 60.4 48.6 50.1 51.0 52.3 55.0 57.5 
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Acceptable Macronutrient Distribution Ranges (AMDR) are the ranges of intake for macronutrients, as a percent of total calorie

reduced risk of chronic disease while providing intakes of essential nutrients. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 

nr Indicates that the NCI macro does not run correctly for this age group. The resulting data are unreliable and have been suppre
Table B-30. Saturated Fat (g): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 26.7 (0.43) 27.2 (0.57) 27.0 (0.86) 25.7 (0.71) 27.9 (0.94

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 29.6 (0.72) 30.2 (0.85) 30.8 (1.47) 27.9 (1.17) 30.3 (1.22Girls 23.7 (0.45) 23.9 (0.76) 23.0 (0.85) 23.3 (0.75) 25.5 (1.44 5–8 years old 24.4 (0.55) 24.6 (0.63) 24.6 (0.73) 23.3 (1.16) 25.1 (1.40

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 25.7 (0.71) 25.3 (0.74) 25.6 (1.05) 24.7 (1.62) 25.8 (1.41Girls 23.1 (0.84) 23.8 (1.02) 23.6 (1.00) 21.9 (1.67) 24.4 (2.449–13 years old 26.0 (0.55) 27.0 (0.75) 27.0 (0.94) 25.2 (1.21) 27.5 (1.67

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 27.4 (0.86) 28.6 (1.18) 29.6 (1.59) 27.3 (2.14) 27.9 (2.29Girls 24.5 (0.66) 25.4 (0.90) 24.3 (0.95) 23.0 (1.05) 27.0 (2.4414–18 years old 29.0 (0.96) 29.2 (1.30) 28.7 (2.07) 27.9 (1.24) 30.4 (1.69

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 34.5 (1.68) 35.4 (1.94) 35.8 (3.57) 31.0 (2.10) 35.8 (2.24Girls 23.3 (0.84) 22.7 (1.72) 21.3 (1.99) 24.6 (1.26) 24.8 (2.54

See notes at end of table. 
Table B-30. Saturated Fat (g): Usual Daily Intakes from Foods and Beverages –Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 18.6 20.7 22.2 24.4 29.0 34.1 37.1 39.2 42.5 14.8 16.5 17.6 19.4 23.2 27

 5–8 years old 16.6 18.4 19.6 21.5 25.2 29.5 31.9 33.6 36.4 15.0 16.4 17.5 19.1 22.6 26 9–13 years old 18.2 20.0 21.2 23.1 27.0 31.2 33.7 35.5 38.3 15.2 17.0 18.3 20.2 24.1 28 14–18 years old 20.6 23.2 25.0 27.8 33.6 40.2 44.1 46.8 51.2 14.2 15.9 17.0 18.9 22.8 27All NSLP participants 18.1 20.3 21.8 24.3 29.4 35.2 38.7 41.3 45.2 16.3 17.8 18.8 20.3 23.6 27 5–8 years old 16.4 18.2 19.3 21.2 24.9 29.0 31.2 33.1 35.7 17.0 18.3 19.2 20.6 23.5 26 9–13 years old 17.8 19.8 21.2 23.4 28.0 33.1 36.1 38.3 41.8 16.4 18.1 19.3 21.1 24.9 29 14–18 years old 19.7 22.5 24.4 27.4 34.1 42.0 46.8 50.2 55.4 15.7 17.1 17.9 19.4 22.4 25Income-eligible NSLP participants 17.2 19.6 21.2 23.9 29.7 36.3 40.6 43.6 48.1 16.4 17.7 18.6 19.9 22.8 25 5–8 years old 17.6 19.1 20.2 21.9 25.2 28.9 31.1 32.6 34.8 16.3 17.7 18.7 20.1 23.3 26 9–13 years old 17.8 20.0 21.5 23.9 29.0 34.5 37.7 40.0 43.2 15.5 17.2 18.4 20.2 23.9 28 14–18 years old 16.5 19.5 21.6 25.4 33.6 43.5 50.4 55.1 62.6 17.3 u 18.2 18.7 19.5 21.3 23Income-eligible nonparticipants 16.7 18.8 20.3 22.5 27.3 32.4 35.6 38.0 41.4 15.0 16.6 17.6 19.3 22.8 26 5–8 years old 18.1 19.4 20.4 21.8 24.6 27.4 28.9 30.1 31.8 10.2 12.1 13.4 15.6 20.7 26 9–13 years old 18.5 20.2 21.5 23.4 27.0 30.8 33.0 34.5 36.8 13.7 15.5 16.7 18.8 22.7 26 14–18 years old 14.0 16.9 19.0 22.3 29.7 37.7 43.0 47.3 52.9 20.0 20.9 21.6 22.6 24.6 26Higher-income NSLP participants 19.0 21.1 22.6 24.9 29.6 34.9 38.1 40.2 43.8 17.4 18.8 19.8 21.5 25.0 28 5–8 years old 17.0 18.7 19.7 21.6 25.6 29.5 31.9 33.5 36.0 20.9 21.7 22.2 22.9 24.4 25 9–13 years old 18.3 20.1 21.3 23.1 27.2 31.9 34.7 36.6 40.0 18.4 20.0 21.1 22.8 26.6 30 14–18 years old 21.3 23.9 25.9 28.9 34.9 41.8 45.9 48.7 53.2 13.8 15.5 16.8 19.0 23.9 29Higher-income nonparticipants 21.2 22.9 24.0 25.8 29.5 33.4 35.7 37.3 39.6 13.6 15.4 16.7 18.7 22.9 27 5–8 years old 17.6 19.4 20.6 22.6 26.7 31.2 33.9 35.8 38.7 15.5 16.8 17.8 19.2 22.4 25 9–13 years old 18.7 20.2 21.2 22.7 25.9 29.0 30.8 32.1 33.8 13.6 15.6 17.0 19.2 23.4 27 14–18 years old 26.2 28.1 29.2 31.2 35.2 39.2 41.6 43.4 45.9 12.2 14.3 15.6 17.7 22.9 28
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-31. Saturated Fat (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 11.5 (0.10) 11.8 (0.15) 11.7 (0.21) 11.4 (0.20) 11.9 (0.23

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 11.5 (0.12) 11.8 (0.17) 11.8 (0.23) 11.5 (0.32) 11.8 (0.29Girls 11.5 (0.14) 11.7 (0.24) 11.6 (0.35) 11.3 (0.24) 12.1 (0.355–8 years old 11.6 (0.14) 11.5 (0.17) 11.5 (0.21) 11.7 (0.36) 11.6 (0.38

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 11.5 (0.15) 11.5 (0.15) 11.6 (0.22) 12.4 (0.53) 11.5 (0.30Girls 11.7 (0.25) 11.5 (0.30) 11.4 (0.36) 10.9 (0.50) 11.8 (0.729–13 years old 11.5 (0.13) 11.6 (0.16) 11.5 (0.20) 11.5 (0.36) 11.7 (0.39

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 11.6 (0.17) 11.6 (0.23) 11.9 (0.27) 11.8 (0.59) 11.4 (0.43Girls 11.5 (0.20) 11.6 (0.23) 11.1 (0.29) 11.3 (0.38) 12.1 (0.6614–18 years old 11.5 (0.20) 12.1 (0.34) 12.1 (0.50) 11.1 (0.32) 12.4 (0.39

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 11.5 (0.27) 12.2 (0.40) 11.9 (0.54) 10.7 (0.51) 12.5 (0.62Girls 11.4 (0.28) 12.0 (0.56) 12.3 (0.85) 11.6 (0.38) 12.3 (0.47

See notes at end of table. 
Table B-31. Saturated Fat (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children Meeting Dietary Guidelines Recommendation

All ages, 5–18 years old 15.5 (1.80) 14.0 (2.17) 11.4 (3.05) 14.0 (3.34) 14.2 (3.49

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 15.2 (2.72) 15.8 (3.07) 12.4 (3.53) 14.2 u (5.11) 16.9 u (5.14Girls 15.9 (2.32) 12.1 (3.07) 10.4 u (5.04) 13.9 u (4.25) 11.4 u (4.705–8 years old 8.1 u (3.07) 8.5 u (3.29) 10.1 u (4.27) 0.1 u (3.35) 5.2 u (4.54

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 15.2 u (4.61) 16.4 (4.43) 15.2 (4.06) 0.2 * u (5.64) 10.3 u (7.60Girls 0.8 u (4.04) 0.2 u (4.88) 4.8 u (7.63) 0.0 (3.48) 0.0 (4.829–13 years old 17.2 (3.09) 15.9 (3.98) 9.1 u (5.60) 12.1 u (6.14) 20.9 u (7.37

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 16.0 (4.45) 16.2 (4.30) 9.9 u (4.18) 0.1 u (9.59) 23.5 u (9.51Girls 18.4 (4.29) 15.7 u (6.79) 8.2 u (10.59) 24.6 u (7.56) 18.1 u (11.3414–18 years old 19.5 (3.09) 16.3 (3.74) 14.6 u (5.41) 26.3 (6.40) 14.5 u (5.29

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 14.5 u (4.92) 14.9 u (6.40) 12.7 u (8.09) 37.9 * (9.44) 15.4 u (8.84Girls 24.7 (3.67) 17.8 (3.66) 16.7 u (7.13) 14.0 u (8.58) 13.5 u (5.59

See notes at end of table. 
Table B-31. Saturated Fat (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 9.1 9.6 10.0 10.5 11.5 12.5 13.1 13.5 14.1 9.1 9.6 9.9 10.5 11.5 12

 5–8 years old 9.2 9.7 10.0 10.5 11.5 12.5 13.1 13.4 14.0 10.5 10.8 10.9 11.2 11.7 12 9–13 years old 9.0 9.6 9.9 10.5 11.6 12.6 13.2 13.6 14.2 8.8 9.4 9.8 10.4 11.5 12 14–18 years old 9.2 9.7 10.0 10.6 11.5 12.5 13.1 13.4 14.0 8.3 8.9 9.3 10.0 11.3 12All NSLP participants 8.9 9.6 10.0 10.6 11.8 13.0 13.7 14.1 14.8 9.3 9.8 10.2 10.7 11.7 12 5–8 years old 9.1 9.6 9.9 10.5 11.5 12.5 13.0 13.5 14.0 10.7 10.9 11.0 11.2 11.5 11 9–13 years old 8.9 9.5 9.9 10.5 11.7 12.8 13.4 13.8 14.4 9.0 9.6 10.0 10.5 11.6 12 14–18 years old 8.9 9.6 10.0 10.7 12.1 13.6 14.4 14.9 15.8 8.5 9.3 9.7 10.5 12.0 13Income-eligible NSLP participants 9.3 9.8 10.2 10.7 11.8 12.9 13.5 13.9 14.4 9.3 9.9 10.2 10.7 11.7 12 5–8 years old 9.1 9.6 10.0 10.5 11.5 12.6 13.1 13.5 14.1 10.0 10.3 10.5 10.8 11.4 12 9–13 years old 9.4 10.0 10.4 10.9 12.0 13.0 13.5 13.9 14.3 9.8 10.1 10.3 10.6 11.1 11 14–18 years old 9.3 9.8 10.2 10.7 11.8 13.0 13.7 14.1 14.8 8.3 9.3 9.8 10.7 12.4 13Income-eligible nonparticipants 9.4 9.9 10.2 10.7 11.6 12.4 12.9 13.2 13.7 9.4 9.8 10.1 10.5 11.3 12 5–8 years old 11.1 11.4 11.6 11.9 12.4 12.9 13.2 13.4 13.7 10.9 10.9 10.9 10.9 10.9 10 9–13 years old 10.8 11.0 11.1 11.4 11.8 12.2 12.4 12.5 12.7 8.3 8.9 9.4 10.0 11.3 12 14–18 years old 6.8 7.7 8.3 9.1 10.8 12.3 13.1 13.8 14.6 9.2 9.7 10.1 10.6 11.6 12Higher-income NSLP participants 8.7 9.4 9.9 10.5 11.8 13.1 13.8 14.2 15.0 9.6 10.1 10.5 11.0 12.1 13 5–8 years old 9.6 10.0 10.2 10.7 11.5 12.3 12.8 13.1 13.6 11.8 11.8 11.8 11.8 11.8 11 9–13 years old 8.3 9.0 9.5 10.1 11.3 12.6 13.3 13.7 14.4 8.6 9.3 9.8 10.5 12.0 13 14–18 years old 8.5 9.4 10.0 10.9 12.4 14.1 15.0 15.6 16.5 9.0 9.7 10.1 10.9 12.3 13Higher-income nonparticipants 9.8 10.2 10.4 10.7 11.4 12.0 12.4 12.7 13.1 8.9 9.5 9.8 10.3 11.4 12 5–8 years old 8.9 9.4 9.8 10.3 11.3 12.4 13.1 13.5 14.2 10.3 10.7 10.9 11.3 12.0 12 9–13 years old 9.0 9.5 9.8 10.4 11.5 12.5 13.1 13.5 14.0 8.6 9.2 9.6 10.2 11.3 12 14–18 years old 11.3 11.3 11.3 11.3 11.3 11.3 11.3 11.3 11.3 8.2 8.8 9.2 9.7 11.0 12
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Guidelines recommend that persons age 2 years and older consume less than 300 mg of cholesterol a day. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-32. Linoleic Acid (g): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 13.8 (0.22) 14.0 (0.34) 14.5 (0.48) 13.7 (0.50) 13.9 (0.52

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 14.8 (0.36) 15.1 (0.48) 15.6 (0.64) 14.6 (0.80) 14.8 (0.73Girls 12.7 (0.26) 12.8 (0.49) 13.3 (0.73) 12.9 (0.57) 12.8 (0.735–8 years old 12.2 (0.29) 12.7 (0.34) 12.6 (0.41) 11.1 (0.72) 13.2 (0.62

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 13.0 (0.46) 12.8 (0.48) 12.7 (0.54) 11.3 (1.06) 13.6 (0.89Girls 11.3 (0.35) 12.6 (0.48) 12.5 (0.62) 10.9 (0.98) 12.7 (0.869–13 years old 13.6 (0.31) 14.0 (0.38) 14.2 (0.44) 13.3 (0.80) 14.1 (0.76

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 14.2 (0.53) 14.6 (0.63) 14.8 (0.74) 14.2 (1.47) 14.4 (1.21Girls 13.1 (0.29) 13.3 (0.41) 13.5 (0.46) 12.4 (0.56) 13.7 (0.9114–18 years old 15.1 (0.48) 14.9 (0.81) 16.2 (1.20) 16.2 (0.96) 14.2 (1.10

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 16.8 (0.74) 17.2 (1.08) 18.5 (1.52) 17.5 (1.45) 16.2 (1.45Girls 13.4 (0.59) 12.5 (1.21) 13.8 (1.86) 14.8 (1.26) 12.0 (1.67

See notes at end of table. 
Table B-32. Linoleic Acid (g):Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Mean Daily Intake as a Percent of Adequate Intake (AI)1

All ages, 5–18 years old 119.5 (1.80) 121.0 (2.80) 125.1 (3.96) 118.4 (4.12) 120.7 (4.37

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 116.6 (2.64) 118.3 (3.38) 121.6 (4.40) 113.3 (6.19) 117.4 (5.48Girls 122.6 (2.44) 123.9 (4.52) 128.7 (6.68) 123.7 (5.40) 124.1 (6.875–8 years old 122.0 (2.89) 127.1 (3.38) 126.1 (4.11) 110.9 (7.22) 131.5 (6.19

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 130.2 (4.56) 128.4 (4.76) 126.7 (5.38) 112.6 (10.56) 135.8 (8.91Girls 113.4 (3.49) 125.7 (4.80) 125.4 (6.24) 109.2 (9.80) 127.0 (8.589–13 years old 124.2 (2.67) 127.2 (3.33) 128.9 (3.88) 120.9 (6.82) 128.5 (6.80

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 118.1 (4.43) 121.7 (5.21) 123.5 (6.18) 118.3 (12.22) 120.0 (10.10Girls 130.6 (2.91) 133.1 (4.10) 134.5 (4.60) 123.6 (5.60) 137.3 (9.0514–18 years old 113.1 (3.54) 110.5 (6.39) 120.6 (9.57) 121.5 (7.25) 105.2 (8.72

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 105.0 (4.63) 107.6 (6.76) 115.9 (9.49) 109.1 (9.04) 101.3 (9.04Girls 121.7 (5.38) 113.7 (11.03) 125.6 (16.92) 134.6 (11.45) 109.3 (15.17

See notes at end of table. 
Table B-32. Linoleic Acid (g): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 9.2 10.3 11.0 12.1 14.5 17.1 18.8 19.9 21.7 7.9 8.8 9.4 10.4 12.4 14

 5–8 years old 8.9 9.7 10.3 11.2 12.8 14.7 15.8 16.5 17.7 8.4 8.9 9.3 9.9 11.2 12 9–13 years old 8.9 9.9 10.6 11.6 13.8 16.3 17.9 19.0 20.7 7.6 8.6 9.3 10.4 12.7 15 14–18 years old 9.8 11.0 11.9 13.3 16.2 19.7 21.8 23.3 25.7 7.8 8.8 9.5 10.6 13.0 15All NSLP participants 10.6 11.5 12.0 13.0 14.8 16.9 18.2 19.0 20.4 7.5 8.5 9.1 10.1 12.4 15 5–8 years old 8.8 9.5 10.0 10.9 12.6 14.5 15.6 16.5 17.8 8.7 9.5 10.0 10.7 12.4 14 9–13 years old 9.7 10.6 11.2 12.2 14.3 16.6 18.0 19.0 20.7 8.0 8.9 9.6 10.7 13.0 15 14–18 years old 12.9 13.8 14.3 15.2 17.0 19.0 20.2 20.9 22.1 6.3 u 7.3 u 7.9 9.1 11.8 15Income-eligible NSLP participants 9.6 10.7 11.4 12.7 15.2 18.1 19.9 21.1 23.0 7.4 8.4 9.1 10.2 12.8 15 5–8 years old 9.6 10.2 10.6 11.3 12.5 13.9 14.8 15.4 16.2 8.8 9.6 10.1 10.8 12.4 14 9–13 years old 9.2 10.2 11.0 12.1 14.5 17.2 18.7 19.9 21.4 8.4 9.4 10.1 11.1 13.2 15 14–18 years old 10.1 11.5 12.5 14.2 17.8 21.9 24.7 26.6 29.5 5.3 u 6.5 u 7.4 u 8.8 u 12.6 17Income-eligible nonparticipants 8.2 9.3 10.1 11.4 14.1 17.2 19.1 20.6 22.7 7.8 8.7 9.4 10.4 12.6 14 5–8 years old 7.2 u 7.9 8.5 9.3 11.1 13.0 14.0 14.9 16.2 6.0 6.9 7.4 8.4 10.6 12 9–13 years old 9.0 u 9.9 10.6 11.7 13.8 16.3 17.8 18.9 20.5 8.8 9.5 10.0 10.8 12.2 13 14–18 years old 8.2 9.7 10.9 12.7 16.6 21.1 24.1 26.5 29.7 8.2 9.4 10.2 11.6 14.4 17Higher-income NSLP participants 12.4 12.9 13.2 13.7 14.7 15.9 16.5 17.0 17.7 8.0 8.9 9.5 10.4 12.5 14 5–8 years old 9.2 10.0 10.6 11.5 13.5 15.4 16.6 17.4 18.7 8.4 9.2 9.8 10.6 12.5 14 9–13 years old 10.9 11.6 12.1 12.7 14.2 15.8 16.8 17.4 18.5 8.0 9.0 9.7 10.8 13.2 16 14–18 years old 16.2 16.2 16.2 16.2 16.2 16.2 16.2 16.2 16.2 7.7 u 8.5 9.0 10.0 11.8 13Higher-income nonparticipants 9.3 10.3 10.9 12.0 14.4 16.9 18.6 19.8 21.5 8.5 9.2 9.7 10.4 12.1 13 5–8 years old 10.7 11.5 11.9 12.7 14.1 15.4 16.2 16.7 17.5 9.8 9.8 9.9 9.9 9.9 9 9–13 years old 8.3 9.3 9.9 10.9 13.2 15.6 17.2 18.2 19.7 6.9 8.0 8.8 10.2 12.9 15 14–18 years old 9.1 10.3 11.1 12.5 15.7 19.3 21.7 23.5 26.2 8.9 9.8 10.3 11.1 13.0 14
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Adequate Intake (AI) is the approximate intake of the nutrient that appears to be adequate for all individuals in the population g

above the AI implies a low prevalence of inadequate intake. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-33. Linoleic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 6.0 (0.07) 6.1 (0.12) 6.3 (0.17) 6.1 (0.16) 6.0 (0.18

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 5.8 (0.09) 5.9 (0.14) 6.0 (0.15) 6.0 (0.24) 5.9 (0.23Girls 6.3 (0.10) 6.3 (0.18) 6.7 (0.31) 6.3 (0.22) 6.1 (0.295–8 years old 5.9 (0.11) 6.0 (0.13) 5.9 (0.16) 5.8 (0.32) 6.2 (0.24

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 5.9 (0.17) 5.9 (0.19) 5.8 (0.19) 5.8 (0.47) 6.2 (0.39Girls 5.8 (0.14) 6.1 (0.18) 6.1 (0.26) 5.8 (0.43) 6.2 (0.299–13 years old 6.0 (0.10) 6.0 (0.11) 6.1 (0.15) 6.1 (0.28) 5.9 (0.18

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 6.0 (0.15) 6.0 (0.16) 6.0 (0.22) 6.1 (0.49) 5.8 (0.25Girls 6.1 (0.12) 6.1 (0.15) 6.3 (0.20) 6.1 (0.24) 6.0 (0.2514–18 years old 6.2 (0.13) 6.3 (0.28) 6.8 (0.43) 6.4 (0.26) 5.9 (0.42

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 5.7 (0.14) 6.0 (0.32) 6.2 (0.33) 6.0 (0.30) 5.7 (0.48Girls 6.7 (0.22) 6.6 (0.46) 7.5 (0.81) 6.9 (0.43) 6.1 (0.71

See notes at end of table. 
Table B-33. Linoleic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Below the AMDR1

All ages, 5–18 years old 11.5 u (3.72) 9.6 u (3.13) 11.1 u (3.86) 12.4 u (4.41) 12.8 u (6.22

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 12.5 u (5.87) 6.7 u (3.94) 11.3 u (6.02) 13.2 u (6.16) 4.9 u (8.52Girls 10.5 u (4.50) 12.6 u (4.90) 10.9 u (4.78) 11.6 u (6.31) 21.0 u (9.085–8 years old 14.9 u (6.51) 15.2 u (5.96) 15.6 u (6.45) 29.4 (8.81) 16.9 u (7.25

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 18.1 u (7.28) 19.0 u (10.05) 16.3 u (10.57) 34.9 u (11.38) 17.9 u (10.66Girls 11.5 u (10.92) 11.3 u (6.20) 15.0 u (7.21) 23.7 u (13.52) 16.0 u (9.809–13 years old 10.4 u (5.00) 10.9 u (4.76) 11.3 u (5.19) 0.7 u (7.01) 9.4 u (4.72

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 6.9 u (7.57) 4.0 u (7.80) 8.6 u (8.73) 0.0 (8.80) 0.0 (6.65Girls 14.0 u (6.48) 18.2 (5.32) 14.1 u (5.41) 1.4 u (11.01) 19.3 u (6.7014–18 years old 10.1 u (7.39) 4.0 u (5.56) 7.5 u (7.83) 10.8 u (7.33) 12.8 u (15.27

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 13.7 u (13.00) 0.0 (1.31) 10.3 u (11.50) 9.5 u (11.58) 0.0 (20.62Girls 6.4 u (6.52) 8.3 u (11.34) 4.6 u (10.56) 12.2 u (8.80) 26.3 u (22.61

See notes at end of table. 
Table B-33. Linoleic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Above the AMDR1

All ages, 5–18 years old 0.1 u (0.37) 0.3 u (0.79) 1.2 u (1.39) 1.1 u (1.04) 0.5 u (0.99

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 0.0 u (0.06) 0.0 u (0.12) 0.0 u (0.23) 0.6 u (0.61) 0.2 u (0.70Girls 0.2 u (0.75) 0.5 u (1.61) 2.4 u (2.84) 1.6 u (2.03) 0.8 u (1.885–8 years old 0.0 u (0.11) 0.1 u (0.25) 0.1 u (0.16) 1.1 u (1.15) 0.5 u (1.47

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 0.0 u (0.20) 0.1 u (0.42) 0.0 (0.11) 2.0 u (2.17) 0.6 u (2.52Girls 0.0 (0.07) 0.1 u (0.28) 0.1 u (0.31) 0.1 u (0.67) 0.5 u (1.479–13 years old 0.1 u (0.17) 0.1 u (0.19) 0.1 u (0.29) 0.0 (0.06) 0.0 u (0.16

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 0.0 (0.02) 0.0 (0.00) 0.0 (0.05) 0.0 (0.06) 0.0 (0.00Girls 0.1 u (0.35) 0.2 u (0.39) 0.3 u (0.59) 0.0 (0.09) 0.1 u (0.3214–18 years old 0.3 u (0.97) 0.6 u (2.12) 3.0 u (3.75) 2.1 u (2.67) 0.8 u (2.42

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 0.0 (0.01) 0.0 (0.00) 0.1 u (0.60) 0.0 (0.27) 0.0 (0.00Girls 0.5 u (1.99) 1.2 u (4.35) 6.1 u (7.68) 4.2 u (5.48) 1.7 u (4.98

See notes at end of table. 
Table B-33. Linoleic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Within the AMDR1

All ages, 5–18 years old 88.4 (3.83) 90.2 (3.56) 87.7 (4.39) 86.6 (4.74) 86.8 (6.43

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 87.5 (5.87) 93.3 (3.97) 88.6 (6.09) 86.3 (6.18) 94.9 (8.62Girls 89.3 (4.85) 86.9 (5.97) 86.8 (6.32) 86.8 (7.22) 78.2 (9.605–8 years old 85.1 (6.54) 84.7 (6.06) 84.3 (6.49) 69.5 (8.76) 82.5 (7.82

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 81.9 (7.33) 80.9 (10.22) 83.8 (10.61) 63.1 (11.28) 81.6 (11.62Girls 88.5 (10.95) 88.7 (6.30) 84.9 (7.30) 76.2 (13.50) 83.5 (10.409–13 years old 89.6 (5.07) 89.0 (4.81) 88.6 (5.27) 99.3 (7.04) 90.5 (4.74

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 93.1 (7.58) 96.0 (7.80) 91.4 (8.76) 100.0 (8.84) 100.0 (6.65Girls 85.9 (6.68) 81.6 (5.49) 85.7 (5.69) 98.6 (11.05) 80.6 (6.7714–18 years old 89.6 (7.73) 95.4 (7.13) 89.5 (9.58) 87.1 (8.70) 86.4 (15.75

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 86.3 (13.00) 100.0 (1.31) 89.7 (11.75) 90.5 (11.67) 100.0 (20.62Girls 93.1 (8.01) 90.6 (14.57) 89.3 (15.29) 83.6 (12.96) 72.0 u (23.96

See notes at end of table. 
Table B-33. Linoleic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 4.7 4.9 5.1 5.3 5.8 6.3 6.6 6.8 7.1 4.7 5.0 5.2 5.5 6.2 6

 5–8 years old 4.4 4.7 4.9 5.2 5.9 6.5 6.9 7.2 7.6 4.7 5.0 5.1 5.3 5.8 6 9–13 years old 4.9 5.1 5.3 5.5 5.9 6.4 6.7 6.9 7.1 4.5 4.8 5.0 5.4 6.1 6 14–18 years old 4.7 4.9 5.0 5.2 5.7 6.1 6.3 6.5 6.8 4.9 5.2 5.5 5.9 6.6 7All NSLP participants 5.2 5.4 5.5 5.6 5.9 6.3 6.4 6.6 6.8 4.6 4.9 5.1 5.5 6.2 7 5–8 years old 4.4 4.7 4.9 5.2 5.8 6.5 6.9 7.3 7.7 4.7 5.0 5.2 5.5 6.1 6 9–13 years old 5.1 5.2 5.4 5.6 5.9 6.3 6.6 6.7 6.9 4.3 4.6 4.9 5.3 6.0 6 14–18 years old 6.0 6.0 6.0 6.0 6.0 6.0 6.0 6.0 6.0 4.7 5.1 5.3 5.7 6.5 7Income-eligible NSLP participants 4.7 5.0 5.1 5.4 6.0 6.6 6.9 7.2 7.5 4.7 5.1 5.3 5.7 6.6 7 5–8 years old 4.5 4.8 5.0 5.2 5.8 6.3 6.7 6.9 7.2 4.5 4.8 5.0 5.3 6.0 6 9–13 years old 4.8 5.1 5.2 5.5 6.0 6.6 6.9 7.1 7.4 4.4 4.8 5.1 5.4 6.2 7 14–18 years old 4.7 5.0 5.2 5.5 6.1 6.8 7.2 7.5 7.9 5.1 u 5.5 u 5.9 6.4 7.4 8Income-eligible nonparticipants 4.9 5.1 5.2 5.5 6.0 6.5 6.8 7.0 7.4 4.6 5.0 5.2 5.5 6.2 7 5–8 years old 3.4 3.8 4.1 4.6 5.6 6.8 7.5 8.1 8.9 4.2 4.5 4.7 5.0 5.8 6 9–13 years old 6.1 6.1 6.1 6.1 6.1 6.1 6.1 6.1 6.1 5.2 5.4 5.5 5.7 6.1 6 14–18 years old 4.8 5.0 5.2 5.5 6.0 6.6 6.9 7.1 7.4 4.4 4.9 5.2 5.7 6.7 7Higher-income NSLP participants 5.4 5.5 5.5 5.7 5.9 6.1 6.3 6.4 6.5 4.2 4.5 4.8 5.1 6.0 6 5–8 years old 4.3 4.7 4.9 5.3 6.1 7.0 7.5 7.9 8.5 4.4 4.7 5.0 5.3 6.1 7 9–13 years old 5.8 5.8 5.8 5.8 5.8 5.8 5.8 5.8 5.8 4.3 4.6 4.9 5.2 5.9 6 14–18 years old 5.7 5.7 5.7 5.7 5.7 5.7 5.7 5.7 5.7 3.9 u 4.2 u 4.5 4.9 5.9 7Higher-income nonparticipants 4.4 4.7 4.8 5.1 5.7 6.2 6.6 6.8 7.1 5.1 5.3 5.5 5.7 6.1 6 5–8 years old 5.1 5.3 5.4 5.6 6.0 6.3 6.5 6.6 6.8 5.4 5.4 5.4 5.4 5.4 5 9–13 years old 4.6 4.8 5.0 5.3 5.9 6.5 6.8 7.1 7.4 4.6 5.0 5.2 5.6 6.3 7 14–18 years old 3.7 * 4.0 4.2 4.5 5.2 5.9 6.4 6.7 7.2 5.3 5.6 5.7 6.0 6.5 7
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Acceptable Macronutrient Distribution Ranges (AMDR) are the ranges of intake for macronutrients, as a percent of total calorie

reduced risk of chronic disease while providing intakes of essential nutrients. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-34. Linolenic Acid (g): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 1.2 (0.02) 1.3 (0.03) 1.3 (0.05) 1.2 (0.04) 1.3 (0.06

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 1.3 (0.04) 1.4 (0.05) 1.4 (0.07) 1.3 (0.06) 1.4 (0.09Girls 1.1 (0.03) 1.1 (0.05) 1.1 (0.06) 1.1 (0.06) 1.2 (0.08 5–8 years old 1.1 (0.03) 1.1 (0.03) 1.1 (0.04) 1.0 (0.06) 1.2 (0.05

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 1.1 (0.04) 1.1 (0.04) 1.1 (0.05) 1.0 (0.08) 1.2 (0.08Girls 1.0 (0.04) 1.1 (0.04) 1.1 (0.06) 1.0 (0.09) 1.1 (0.079–13 years old 1.2 (0.03) 1.3 (0.04) 1.3 (0.05) 1.1 (0.06) 1.3 (0.09

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 1.3 (0.05) 1.3 (0.07) 1.4 (0.08) 1.2 (0.11) 1.3 (0.13Girls 1.2 (0.04) 1.2 (0.05) 1.2 (0.06) 1.1 (0.05) 1.3 (0.1314–18 years old 1.4 (0.05) 1.4 (0.08) 1.4 (0.11) 1.4 (0.08) 1.3 (0.12

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 1.5 (0.08) 1.6 (0.12) 1.7 (0.18) 1.5 (0.10) 1.6 (0.19Girls 1.2 (0.06) 1.1 (0.11) 1.1 (0.13) 1.2 (0.12) 1.1 (0.16

See notes at end of table. 
Table B-34. Linolenic Acid (g): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Mean Daily Intake as a Percent of Adequate Intake (AI)1

All ages, 5–18 years old 108.5 (1.86) 112.4 (2.75) 113.2 (3.61) 105.0 (3.50) 114.5 (4.80

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 106.4 (2.58) 111.4 (3.50) 113.9 (4.99) 101.2 (4.59) 112.4 (6.16Girls 110.6 (2.68) 113.4 (4.27) 112.4 (5.23) 108.9 (5.31) 116.6 (7.415–8 years old 117.2 (2.74) 124.7 (3.06) 122.5 (4.03) 108.3 (6.69) 129.5 (5.74

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 125.2 (3.85) 125.3 (4.28) 122.5 (5.11) 107.8 (8.45) 135.4 (8.69Girls 108.8 (3.90) 124.0 (4.37) 122.5 (6.29) 108.9 (10.45) 123.4 (7.459–13 years old 109.6 (2.91) 115.9 (3.84) 117.0 (4.61) 103.6 (5.18) 118.4 (8.29

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 104.3 (4.18) 110.8 (5.45) 112.9 (6.92) 101.3 (8.98) 109.3 (10.48Girls 115.2 (4.04) 121.1 (5.41) 121.3 (6.05) 106.1 (4.89) 127.9 (12.9314–18 years old 100.9 (3.65) 99.8 (6.05) 102.6 (8.18) 103.8 (6.31) 99.5 (9.35

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 94.4 (4.94) 101.5 (7.22) 108.4 (11.10) 96.3 (6.37) 98.4 (11.60Girls 107.6 (5.40) 98.1 (9.83) 96.4 (12.06) 111.7 (11.10) 100.7 (14.81

See notes at end of table. 
Table B-34. Linolenic Acid (g): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 0.8 0.9 1.0 1.1 1.3 1.5 1.7 1.8 1.9 0.6 0.7 0.8 0.9 1.1 1

 5–8 years old 0.8 0.8 0.9 1.0 1.1 1.3 1.4 1.5 1.6 0.6 0.7 0.7 0.8 1.0 1 9–13 years old 0.9 0.9 1.0 1.1 1.2 1.4 1.5 1.6 1.7 0.7 0.8 0.8 0.9 1.1 1 14–18 years old 0.9 1.0 1.0 1.2 1.5 1.8 2.0 2.1 2.4 0.6 0.7 0.8 0.9 1.1 1All NSLP participants 0.9 1.0 1.1 1.2 1.4 1.6 1.7 1.8 2.0 0.7 0.8 0.8 0.9 1.1 1 5–8 years old 0.8 0.9 0.9 1.0 1.1 1.3 1.3 1.4 1.5 0.9 0.9 0.9 1.0 1.1 1 9–13 years old 0.9 1.0 1.0 1.1 1.3 1.5 1.6 1.7 1.9 0.7 0.8 0.9 1.0 1.2 1 14–18 years old 1.0 1.1 1.2 1.3 1.6 1.9 2.1 2.2 2.4 0.6 u 0.7 u 0.7 u 0.8 1.0 1Income-eligible NSLP participants 0.9 1.0 1.0 1.2 1.4 1.7 1.8 2.0 2.1 0.8 0.8 0.9 0.9 1.1 1 5–8 years old 0.8 0.9 0.9 1.0 1.1 1.2 1.3 1.4 1.4 0.9 1.0 1.0 1.0 1.1 1 9–13 years old 0.8 0.9 1.0 1.1 1.3 1.6 1.8 1.9 2.1 0.8 0.9 1.0 1.0 1.2 1 14–18 years old 1.0 u 1.1 1.2 1.4 1.7 2.0 2.3 2.5 2.7 0.6 u 0.6 u 0.7 u 0.8 u 1.0 1Income-eligible nonparticipants 0.9 0.9 1.0 1.1 1.2 1.4 1.6 1.7 1.8 0.6 0.7 0.8 0.9 1.1 1 5–8 years old 0.9 0.9 0.9 0.9 1.0 1.0 1.0 1.0 1.0 0.4 0.5 0.6 0.7 0.9 1 9–13 years old 0.9 u 1.0 1.0 1.1 1.2 1.3 1.4 1.5 1.6 0.7 0.8 0.8 0.9 1.0 1 14–18 years old 0.8 0.9 1.0 1.1 1.5 1.9 2.1 2.3 2.6 0.7 u 0.8 0.8 0.9 1.2 1Higher-income NSLP participants 1.1 1.1 1.2 1.2 1.4 1.5 1.6 1.7 1.8 0.7 0.8 0.8 0.9 1.1 1 5–8 years old 1.2 1.2 1.2 1.2 1.2 1.2 1.3 1.3 1.3 0.8 0.9 0.9 1.0 1.1 1 9–13 years old 1.1 1.1 1.1 1.2 1.3 1.4 1.5 1.5 1.6 0.7 0.8 0.8 0.9 1.2 1 14–18 years old 1.0 1.1 1.2 1.3 1.5 1.8 2.0 2.1 2.3 0.6 0.7 0.7 0.8 1.1 1Higher-income nonparticipants 0.8 0.9 0.9 1.0 1.2 1.5 1.6 1.7 1.9 0.6 0.7 0.7 0.8 1.0 1 5–8 years old 0.6 0.7 0.8 0.9 1.1 1.4 1.6 1.7 1.9 0.5 0.6 0.6 0.7 0.8 * 1 9–13 years old 0.8 0.9 0.9 1.0 1.1 1.3 1.4 1.5 1.6 0.6 u 0.7 0.8 0.9 1.1 1 14–18 years old 0.8 0.9 1.0 1.1 1.4 1.6 1.8 1.9 2.1 0.6 u 0.7 0.8 0.9 1.2 1
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Adequate Intake (AI) is the approximate intake of the nutrient that appears to be adequate for all individuals in the population g

above the AI implies a low prevalence of inadequate intake. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-35. Linolenic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 0.5 (0.01) 0.5 (0.01) 0.5 (0.01) 0.5 (0.01) 0.5 (0.02

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 0.5 (0.01) 0.5 (0.02) 0.5 (0.01) 0.5 (0.02) 0.5 (0.03Girls 0.5 (0.01) 0.5 (0.02) 0.6 (0.02) 0.5 (0.02) 0.5 (0.035–8 years old 0.5 (0.01) 0.5 (0.01) 0.5 (0.01) 0.5 (0.02) 0.5 (0.02

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 0.5 (0.02) 0.5 (0.01) 0.5 (0.02) 0.5 (0.03) 0.6 (0.03Girls 0.5 (0.02) 0.5 (0.02) 0.5 (0.02) 0.5 (0.03) 0.5 (0.039–13 years old 0.5 (0.01) 0.5 (0.01) 0.6 (0.02) 0.5 (0.02) 0.5 (0.02

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 0.5 (0.01) 0.5 (0.02) 0.5 (0.02) 0.5 (0.04) 0.5 (0.03Girls 0.5 (0.02) 0.5 (0.02) 0.6 (0.03) 0.5 (0.02) 0.5 (0.0414–18 years old 0.5 (0.02) 0.6 (0.03) 0.6 (0.03) 0.6 (0.02) 0.6 (0.04

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 0.5 (0.02) 0.6 (0.04) 0.6 (0.03) 0.5 (0.02) 0.6 (0.06Girls 0.6 (0.03) 0.6 (0.04) 0.6 (0.05) 0.6 (0.04) 0.6 (0.06

See notes at end of table. 
Table B-35. Linolenic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Below the AMDR1

All ages, 5–18 years old 82.3 (3.44) 86.0 (7.74) 88.6 (13.86) 84.7 (4.81) 77.5 (8.62

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 90.0 (5.39) 86.0 (8.90) 88.9 (16.25) 90.6 (6.88) 84.6 (13.90Girls 74.2 (4.20) 86.0 (12.81) 88.2 (22.70) 78.4 (6.71) 70.0 (9.985–8 years old 93.7 (5.52) 90.5 (7.91) 96.1 (8.11) 97.0 (9.05) 80.0 (14.13

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 90.4 (9.01) 95.2 (8.27) 96.1 (6.75) 100.0 (13.29) 84.1 (23.28Girls 97.1 (6.25) 85.5 (13.67) 96.0 (15.00) 93.8 (12.25) 75.7 (15.629–13 years old 84.3 (6.66) 81.8 (7.51) 70.7 (10.87) 91.7 (4.92) 85.7 (9.04

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 94.6 (11.07) 91.3 (11.76) 71.7 (13.75) 100.0 * (2.78) 100.0 (9.69Girls 73.6 (7.17) 71.8 (9.19) 69.6 (16.95) 82.9 (9.64) 70.7 (15.4814–18 years old 71.9 (5.36) 86.6 (18.75) 100.0 u (35.50) 68.8 (10.05) 67.7 (18.89

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 85.5 (7.41) 74.0 (20.32) 100.0 u (41.54) 74.8 (15.45) 70.3 u (31.92Girls 57.6 (7.77) 99.9 u (32.00) 100.0 u (58.32) 62.6 (12.68) 65.0 (19.32

See notes at end of table. 
Table B-35. Linolenic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Above the AMDR1

All ages, 5–18 years old 0.0 u (0.08) 0.0 (0.01) 0.0 (0.00) 0.1 u (0.18) 0.0 u (0.24

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.02) 0.0 (0.10Girls 0.1 u (0.16) 0.0 (0.01) 0.0 (0.00) 0.1 u (0.38) 0.1 u (0.485–8 years old 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00Girls 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.009–13 years old 0.0 u (0.02) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.11

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 0.0 (0.00) 0.0 (0.00) 0.0 (0.01) 0.0 (0.00) 0.0 (0.00Girls 0.0 u (0.03) 0.0 (0.01) 0.0 (0.00) 0.0 (0.00) 0.0 (0.2214–18 years old 0.1 u (0.21) 0.0 (0.02) 0.0 (0.00) 0.2 u (0.50) 0.1 u (0.64

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.06) 0.0 (0.26Girls 0.2 u (0.42) 0.0 (0.03) 0.0 (0.00) 0.4 u (1.02) 0.1 u (1.29

See notes at end of table. 
Table B-35. Linolenic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children with Usual Intake Within the AMDR1

All ages, 5–18 years old 17.6 (3.42) 14.0 u (7.74) 11.5 u (13.86) 15.2 u (4.77) 22.5 u (8.57

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 10.0 u (5.39) 14.1 u (8.90) 11.1 u (16.25) 9.4 u (6.87) 15.4 u (13.89Girls 25.7 (4.15) 14.0 u (12.81) 11.9 u (22.70) 21.4 u (6.59) 30.0 u (9.825–8 years old 6.4 u (5.52) 9.5 u (7.91) 3.9 u (8.11) 3.1 u (9.05) 20.0 u (14.13

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 9.6 u (9.01) 4.8 u (8.27) 3.9 u (6.75) 0.0 (13.29) 15.9 u (23.28Girls 3.0 u (6.25) 14.5 u (13.67) 4.0 u (15.00) 6.2 u (12.25) 24.3 u (15.629–13 years old 15.7 u (6.66) 18.2 u (7.51) 29.3 u (10.87) 8.3 u (4.92) 14.3 u (9.02

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 5.5 u (11.07) 8.7 u (11.76) 28.3 u (13.75) 0.0 * (2.78) 0.0 (9.69Girls 26.4 (7.16) 28.2 u (9.19) 30.4 u (16.95) 17.1 u (9.64) 29.3 u (15.4214–18 years old 28.0 (5.30) 13.4 u (18.74) 0.0 (35.50) 31.0 u (9.91) 32.2 u (18.75

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 14.5 u (7.41) 26.1 u (20.32) 0.0 (41.54) 25.2 u (15.44) 29.7 u (31.90Girls 42.2 (7.57) 0.1 u (31.99) 0.0 (58.32) 37.0 u (12.20) 34.9 u (18.78

See notes at end of table. 
Table B-35. Linolenic Acid (% of Calorie Intake): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 0.4 0.4 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.4 0.4 0.4 0.5 0.5 0

 5–8 years old 0.4 0.4 0.4 0.5 0.5 0.6 0.6 0.6 0.6 0.4 0.4 0.4 0.5 0.5 0 9–13 years old 0.5 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.4 0.4 0.4 0.5 0.5 0 14–18 years old 0.4 0.4 0.4 0.4 0.5 0.6 0.6 0.6 0.7 0.4 0.4 0.4 0.5 0.6 0All NSLP participants 0.5 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.5 0.5 0.5 0.5 0.6 0 5–8 years old 0.4 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.5 0.5 0.5 0.5 0.5 0 9–13 years old 0.5 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.4 0.4 0.4 0.5 0.5 0 14–18 years old 0.4 0.5 0.5 0.5 0.6 0.6 0.6 0.7 0.7 0.5 0.5 0.5 0.6 0.6 0Income-eligible NSLP participants 0.5 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.5 0.5 0.5 0.5 0.6 0 5–8 years old 0.4 0.4 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.5 0.5 0.5 0.5 0.5 0 9–13 years old 0.4 0.4 0.5 0.5 0.5 0.6 0.7 0.7 0.7 0.4 0.5 0.5 0.5 0.6 0 14–18 years old 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0Income-eligible nonparticipants 0.5 0.5 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.4 0.4 0.4 0.5 0.5 0 5–8 years old 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.4 0.4 0.4 0.4 0.5 0 9–13 years old 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.4 0.4 0.4 0.5 0.5 0 14–18 years old 0.4 0.4 0.4 0.5 0.5 0.6 0.6 0.7 0.7 0.4 0.4 0.4 0.5 0.6 0Higher-income NSLP participants 0.5 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.4 0.4 0.4 0.5 0.5 0 5–8 years old 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.6 0.4 0.4 0.5 0.5 0.5 0 9–13 years old 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.4 0.4 0.4 0.5 0.5 0 14–18 years old 0.4 0.4 0.5 0.5 0.5 0.6 0.7 0.7 0.7 0.3 0.4 0.4 0.4 0.5 0Higher-income nonparticipants 0.4 0.4 0.4 0.4 0.5 0.5 0.6 0.6 0.6 0.4 0.4 0.4 0.5 0.5 0 5–8 years old 0.3 0.4 0.4 0.4 0.5 0.6 0.6 0.6 0.7 0.4 0.4 0.4 0.4 0.5 0 9–13 years old 0.4 0.4 0.4 0.5 0.5 0.6 0.6 0.6 0.6 0.3 0.4 0.4 0.4 0.5 0 14–18 years old 0.3 0.4 0.4 0.4 0.4 0.5 0.5 0.5 0.6 0.3 0.4 0.4 0.5 0.6 0
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 Acceptable Macronutrient Distribution Ranges (AMDR) are the ranges of intake for macronutrients, as a percent of total calorie

reduced risk of chronic disease while providing intakes of essential nutrients. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table B-36. Cholesterol (mg): Usual Daily Intakes from Foods and Beverages 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standa

error 

Mean Daily Intake 

All ages, 5–18 years old 222 (4.8) 218 (6.1) 223 (9.2) 227 (10.0) 211 (9.7) 

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 250 (7.6) 248 (9.6) 255 (16.3) 243 (14.9) 242 (14.2Girls 193 (5.8) 187 (7.4) 190 (8.0) 209 (13.2) 177 (13.2 5–8 years old 185 (6.3) 192 (6.8) 194 (6.5) 184 (15.5) 180 (12.1

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 189 (8.1) 196 (8.6) 198 (8.4) 172 (16.0) 192 (18.2Girls 181 (9.6) 188 (10.7) 189 (9.9) 197 (26.9) 169 (15.89–13 years old 226 (9.0) 223 (9.0) 230 (14.0) 214 (15.4) 210 (14.8

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 239 (13.7) 241 (14.7) 254 (25.1) 205 (18.5) 220 (19.8Girls 212 (11.7) 204 (10.1) 204 (11.6) 224 (24.9) 200 (21.914–18 years old 248 (8.6) 234 (13.2) 239 (20.4) 270 (19.4) 234 (20.2

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 307 (14.7) 295 (20.8) 297 (36.3) 332 (34.0) 301 (30.3Girls 185 (8.4) 170 (15.7) 178 (17.2) 205 (17.2) 163 (26.5

See notes at end of table. 
Table B-36. Cholesterol (mg): Usual Daily Intakes from Foods and Beverages–Continued 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP participants Nonparticipants NSLP participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

error 

Percent of School Children Meeting Dietary Guidelines Recommendation

All ages, 5–18 years old 83.4 (2.53) 87.7 (2.19) 85.3 (3.09) 84.5 (4.67) 89.8 (3.04

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐  

Boys 73.5 (4.22) 77.0 (4.08) 73.2 (5.80) 77.9 (8.16) 81.1 (5.72Girls 93.8 (2.71) 98.9 (1.35) 98.1 (1.77) 91.3 (4.27) 98.9 (1.64 5–8 years old 97.5 (1.16) 97.9 (1.34) 97.8 (1.85) 96.2 (3.90) 97.2 (2.70

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐  

Boys 95.2 (2.27) 95.9 (2.58) 95.7 (3.62) 99.1 (4.25) 95.3 (4.45Girls 100.0 (0.21) 100.0 (0.54) 100.0 (0.03) 93.1 (6.63) 99.3 (2.969–13 years old 83.6 (5.27) 89.6 (4.23) 83.0 (6.05) 91.3 (5.58) 99.1 (2.41

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐  

Boys 80.7 (8.30) 82.7 (7.48) 72.0 (10.89) 100.0 * (6.78) 98.1 (4.31Girls 86.7 (6.38) 96.9 (3.68) 94.5 (4.86) 82.2 (8.94) 100.0 (2.0114–18 years old 72.7 (4.56) 78.2 (4.22) 78.3 (5.87) 69.1 (11.07) 75.4 (7.62

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐  

Boys 50.6 (8.01) 57.4 (8.18) 57.7 (11.39) 41.1 u (20.80) 54.4 (14.51Girls 96.0 (4.05) 100.0 (0.94) 100.0 (1.13) 98.6 (5.99) 97.6 (3.32

See notes at end of table. 
Table B-36. Cholesterol (mg): Usual Daily Intakes from Foods and Beverages–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 7

Distribution of Usual Intake

All ages, 5–18 years old 144 163 176 197 242 294 326 348 386 119 131 140 155 187 22

 5–8 years old 108 122 131 147 181 222 248 267 299 162 166 169 173 180 18 9–13 years old 129 148 162 183 230 284 317 342 381 102 120 132 153 200 25 14–18 years old 185 208 223 248 299 357 392 416 454 102 u 116 126 143 179 22All NSLP participants 139 159 171 193 239 293 327 351 389 149 157 162 169 185 20 5–8 years old 121 134 143 158 189 226 248 266 293 188 188 188 188 188 18 9–13 years old 146 163 175 195 234 280 307 326 359 136 148 157 171 200 23 14–18 years old 147 172 189 218 281 357 404 438 490 134 u 141 146 154 169 18Income-eligible NSLP participants 119 141 157 183 241 310 355 387 435 161 166 170 176 188 20 5–8 years old 121 135 144 160 192 230 253 270 294 189 189 189 189 189 18 9–13 years old 124 146 162 188 244 310 349 377 419 122 136 147 163 198 23 14–18 years old 114 141 161 197 276 371 438 484 556 178 178 178 178 178 17Income-eligible nonparticipants 160 175 186 203 238 276 300 318 344 120 134 145 163 201 24 5–8 years old 103 u 115 u 124 138 168 201 220 235 257 106 u 121 132 150 190 23 9–13 years old 175 181 186 193 205 218 225 230 237 u 104 122 135 157 207 26 14–18 years old 189 215 233 261 322 388 430 465 510 145 u 156 164 177 203 23Higher-income NSLP participants 155 170 181 199 236 278 304 322 352 129 137 143 153 174 19 5–8 years old 114 127 135 151 186 224 249 267 296 105 116 124 137 164 19 9–13 years old 169 180 186 196 217 240 254 262 278 199 200 200 200 200 20 14–18 years old 172 195 212 238 291 355 394 421 465 79 u 93 u 102 120 157 19Higher-income nonparticipants 178 189 197 211 244 284 311 330 359 102 115 124 140 178 22 5–8 years old 90 105 115 132 172 221 253 277 315 168 168 168 168 168 16 9–13 years old 108 128 143 169 231 305 356 392 445 73 u 91 104 129 184 25 14–18 years old 310 310 310 310 310 311 311 311 311 79 u 98 u 110 u 130 181 23
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: ’All school children’ includes children with missing NSLP participation or income. ’All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonpartdifferences in proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP p

nonparticipants within income groups. NSLP participants are identified as school children likely to have received a reimbursab

intake day (see Appendix A). In the comparison of percentiles across NSLP participation and eligibility groups, a Bonferroni ad

adjust levels of significance and control for multiplicity in the number of tests. 

1 The Dietary Guidelines recommend that persons age 2 years and older consume less than 300 mg of cholesterol a day. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
This page left blank intentionally. 
Appendix C. 

Detailed Tables for Energy Intakes and Body Mass Index, Empty 

Calories, Food Choices, and Healthy Eating Index 
This page left blank intentionally. 
Table C-1. Mean Daily Calorie Intakes 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participan

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Stand

err

Mean daily calorie intake 

All ages, 5–18 years old 2,043 (23.6) 2,041 (30.1) 2,033 (45.4) 2,000 (42.1) 2,077 (48

Sample size 2,907 ‐  1,555 ‐  941 ‐  571 ‐  515 ‐

Boys 2,256 (38.2) 2,258 (44.4) 2,293 (70.8) 2,170 (67.7) 2,268 (69Girls 1,819 (27.3) 1,813 (40.4) 1,760 (56.1) 1,822 (48.9) 1,878 (685–8 years old 1,864 (30.4) 1,894 (30.1) 1,901 (39.2) 1,753 (71.1) 1,914 (55

Sample size 833 ‐  548 ‐  353 ‐  113 ‐  163 ‐

Boys 1,972 (44.3) 1,951 (40.7) 1,967 (62.7) 1,768 (88.4) 1,984 (63Girls 1,750 (41.6) 1,834 (44.4) 1,832 (46.2) 1,738 (112.1) 1,841 (919–13 years old 1,996 (28.0) 2,052 (39.7) 2,058 (46.9) 1,962 (65.1) 2,089 (79

Sample size 1,151 ‐  675 ‐  416 ‐  206 ‐  220 ‐

Boys 2,097 (45.2) 2,163 (61.4) 2,187 (75.6) 2,103 (115.5) 2,171 (124Girls 1,889 (32.3) 1,935 (49.6) 1,923 (54.1) 1,813 (56.1) 2,002 (9814–18 years old 2,222 (53.5) 2,141 (68.5) 2,107 (110.5) 2,222 (79.1) 2,189 (99

Sample size 923 ‐  332 ‐  172 ‐  252 ‐  132 ‐

Boys 2,620 (87.6) 2,577 (100.1) 2,638 (170.5) 2,532 (130.2) 2,571 (135Girls 1,802 (59.4) 1,680 (93.0) 1,548 (138.6) 1,894 * (87.0) 1,786 (145

See notes at end of table. 
Table C-1. Energy Intake–Continued 

Percentiles 

Boys Girls 

5th 10th 15th 25th 50th 75th 85th 90th 95th 5th 10th 15th 25th 50th 

Distribution of Usual Intake

All school children, 5–18 years old 1579 1712 1804 1945 2226 2535 2716 2839 3036 1250 1362 1437 1558 1797 2

 5–8 years 1489 1590 1656 1761 1959 2171 2291 2372 2501 1257 1351 1417 1519 1728 1 9–13 years 1533 1647 1728 1843 2079 2327 2472 2571 2728 1298 1421 1499 1625 1872 2 14–18 years 1690 1866 1988 2180 2565 3005 3264 3442 3728 1198 1316 1393 1523 1779 2All NSLP participants 1561 1697 1787 1930 2224 2547 2737 2871 3077 1293 1396 1465 1573 1793 2 5–8 years 1471 1570 1633 1738 1940 2147 2263 2353 2482 1444 1526 1580 1661 1824 1 9–13 years 1530 1648 1731 1863 2129 2425 2601 2724 2928 1368 1480 1559 1677 1916 2 14–18 years 1659 1838 1953 2138 2527 2961 3219 3396 3663 1107 1218 1287 1408 1652 1Income-eligible NSLP participants 1505 1650 1751 1914 2249 2616 2846 3002 3235 1260 1360 1428 1530 1745 1 5–8 years 1546 1631 1688 1778 1954 2142 2250 2327 2435 1488 1560 1609 1680 1828 1 9–13 years 1506 1638 1731 1873 2164 2473 2647 2771 2945 1363 1474 1554 1671 1908 2 14–18 years 1475 1677 1818 2055 2550 3107 3479 3725 4108 989 1100 1172 1282 1527 1Income-eligible nonparticipants 1546 1663 1749 1876 2141 2419 2589 2724 2903 1319 1420 1488 1597 1811 2 5–8 years 1380 1457 1515 1597 1764 1929 2018 2089 2186 1009 1150 1245 1398 1715 2 9–13 years 1808 1871 1917 1982 2102 2222 2289 2333 2399 1218 1339 1420 1551 1798 2 14–18 years 1420 1619 1763 1983 2459 2971 3300 3568 3918 1648 1700 1735 1790 1895 1Higher-income NSLP participants 1664 1785 1868 1995 2248 2517 2672 2774 2942 1317 1424 1496 1613 1855 2 5–8 years 1547 1642 1699 1798 1988 2163 2265 2331 2431 1448 1534 1589 1673 1839 2 9–13 years 1614 1724 1795 1903 2140 2403 2555 2653 2833 1417 1535 1615 1735 1987 2 14–18 years 1798 1951 2064 2230 2544 2890 3088 3220 3426 1122 1234 1311 1450 1741 2Higher-income nonparticipants 1706 1828 1905 2032 2288 2543 2694 2800 2948 1195 1316 1397 1521 1780 2 5–8 years 1631 1732 1795 1896 2095 2297 2414 2492 2609 1224 1299 1357 1442 1622 1 9–13 years 1510 1616 1685 1792 2005 2204 2321 2397 2498 1217 1351 1440 1582 1845 2 14–18 years 1949 2102 2198 2362 2701 3048 3258 3414 3630 1151 1295 1386 1523 1837 2
Sources: NHANES 2005–2010 dietary recalls. Sample includes NHANES respondents with complete dietary recall data, ages 5–18 yea

12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in 

could not be identified in the data. Data reflect nutrient intake from foods and beverages, and do not include the contribution of 

supplements. Usual intake was estimated using the National Cancer Institute (NCI) method. 

Notes: Estimates are based on a single dietary recall per child. ’All school children’ includes children with missing NSLP participation 

participants’ includes children with missing income. Results for school children 5–18 years old are age-adjusted to account for 

of NSLP participants and nonparticipants. Significant differences in proportions are noted by * (.05 level), ** (.01 level), or *** (

tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are identified as children lik

reimbursable school lunch on the intake day (see Appendix A). In the comparison of percentiles across NSLP participation and Bonferroni adjustment was used to adjust levels of significance and control for multiplicity in the number of tests. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table C-2. Body Mass Index 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP Participants Nonparticipants NSLP Participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

erro

Both sexes 

Sample size 2,894 - 1,549 - 939 - 566 - 513 - 

Underweight 2.4 (0.44) 2.9 (0.56) 3.1 (0.75) 4.2 u (1.56) 2.1 u (0.65Healthy weight 62.3 (2.00) 61.1 (1.92) 60.4 (3.23) 55.8 (3.29) 63.1 (2.68Overweight 16.3 (1.23) 14.3 (1.36) 13.3 (1.84) 18.3 (2.15) 14.3 (2.34Obese 19.0 (1.44) 21.7 (2.05) 23.2 (2.90) 21.7 (2.66) 20.5 (2.65Boys 

Sample size 1,470 - 842 - 499 - 262 - 292 - 

Underweight 2.5 (0.67) 2.1 (0.44) 2.9 u (0.92) 5.8 u (2.57) 1.7 u (0.65Healthy weight 60.3 (2.81) 63.4 (2.92) 63.4 (3.86) 51.2 (4.44) 65.8 (3.86Overweight 16.8 (2.34) 13.2 (2.05) 11.2 (2.04) 16.1 (1.97) 13.3 (3.82Obese 20.4 (1.45) 21.3 (2.41) 22.5 (3.03) 26.9 (4.47) 19.2 (3.40Girls 

Sample size 1,424 - 707 - 440 - 304 - 221 - 

Underweight 2.3 (0.49) 3.7 u (1.13) 3.4 (0.98) 2.5 u (1.33) 2.8 u (1.21Healthy weight 64.3 (2.02) 58.5 (3.25) 57.6 (4.64) 59.9 * (4.12) 59.3 (5.34Overweight 15.8 (1.21) 15.6 (2.22) 15.2 (2.54) 19.3 (3.43) 15.8 (3.56Obese 17.6 (2.03) 22.2 (3.12) 23.9 (4.89) 18.3 (3.23) 22.1 (3.87

See notes at end of table. 
Table C-2. Body Mass Index–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP Participants Nonparticipants NSLP Participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

erro

Both sexes 

Sample size 831 - 546 - 352 - 113 - 163 - 

Underweight 2.3 (0.66) 3.0 u (1.02) 3.3 u (1.41) 1.1 u (1.08) 2.8 u (1.65Healthy weight 65.9 (2.56) 65.0 (2.56) 61.7 (2.89) 62.8 (6.45) 69.9 (4.53Overweight 14.9 (1.95) 13.3 (1.80) 16.2 (2.56) 14.7 (2.97) 7.7 u (2.50Obese 16.8 (1.95) 18.8 (2.39) 18.8 (2.95) 21.4 (5.53) 19.5 (4.36Boys 

Sample size 424 - 298 - 191 - 48 - 94 - 

Underweight 2.1 u (0.68) 2.3 u (0.92) 2.2 u (1.26) . (.) 2.5 u (1.43Healthy weight 65.0 (3.78) 65.4 (3.05) 61.5 (3.38) 65.1 (8.45) 75.2 (4.78Overweight 13.4 (3.78) 12.7 (2.52) 14.7 (3.05) 7.8 u (3.72) 5.3 u (2.45Obese 19.5 (2.50) 19.5 (2.82) 21.6 (3.03) 27.1 (7.52) 16.9 (4.45Girls 

Sample size 407 - 248 - 161 - 65 - 69 - 

Underweight 2.5 u (0.99) 3.7 u (1.76) 4.5 u (2.36) 1.6 u (1.66) 3.2 u (3.17Healthy weight 66.7 (3.31) 64.4 (4.46) 61.9 (4.55) 61.6 (8.22) 63.7 (7.52Overweight 16.3 (2.39) 14.0 (2.52) 18.1 (4.21) 18.3 (4.02) 10.5 u (4.35Obese 14.5 (2.84) 17.9 (3.57) 15.5 (4.62) 18.5 u (6.95) 22.6 u (7.24

See notes at end of table. 
Table C-2. Body Mass Index–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP Participants Nonparticipants NSLP Participants 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standa

erro

Both sexes 

Sample size 1,147 - 672 - 416 - 206 - 218 - 

Underweight 2.6 (0.49) 3.0 (0.74) 3.4 (0.96) 4.0 u (1.70) 2.8 u (1.08Healthy weight 61.2 (2.16) 61.5 (2.44) 59.6 (3.65) 52.4 (5.39) 64.8 (4.07Overweight 17.0 (1.59) 14.0 (1.99) 13.9 (2.25) 20.7 (4.67) 14.5 (3.98Obese 19.2 (2.14) 21.5 (2.28) 23.2 (3.44) 22.8 (3.79) 17.9 (3.71Boys 

Sample size 558 - 355 - 207 - 80 - 125 - 

Underweight 2.1 (0.60) 2.0 u (0.73) 2.3 u (1.10) 4.1 u (2.89) 1.9 u (1.18Healthy weight 62.5 (3.17) 66.0 (3.61) 65.9 (4.22) 47.3 * (6.52) 68.2 (5.92Overweight 17.0 (2.69) 10.7 (2.52) 9.2 (2.57) 17.7 (5.12) 12.7 u (5.15Obese 18.5 (2.06) 21.3 (2.91) 22.6 (3.97) 30.9 (7.52) 17.2 (4.35Girls 

Sample size 589 - 317 - 209 - 126 - 93 - 

Underweight 3.0 (0.88) 4.2 u (1.66) 4.3 u (1.96) 4.0 u (2.17) 4.4 u (2.43Healthy weight 60.0 (3.40) 56.1 (5.36) 54.1 (5.72) 55.6 (7.44) 58.9 (11.02Overweight 17.0 (2.25) 17.9 (3.42) 18.0 (3.78) 22.6 (6.32) 17.5 u (6.80Obese 19.9 (3.32) 21.8 (4.36) 23.7 (5.18) 17.7 (4.19) 19.2 u (7.95

See notes at end of table. 
Table C-2. Body Mass Index–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participant

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Stand

erro

Both sexes 

Sample size 916 - 331 - 171 - 247 - 132 - 

Underweight 2.4 u (0.96) 2.7 u (1.32) 2.8 u (1.80) 6.7 u (3.60) 0.9 u (0.6Healthy weight 60.5 (2.92) 57.9 (4.02) 60.2 (6.45) 53.8 (5.18) 56.5 (5.2Overweight 16.7 (1.98) 15.2 (2.59) 10.4 u (3.48) 18.7 (3.36) 19.0 (3.8Obese 20.3 (1.79) 24.2 (3.72) 26.5 (4.81) 20.8 (4.14) 23.6 (5.1Boys 

Sample size 488 - 189 - 101 - 134 - 73 - 

Underweight 3.3 u (1.67) 2.1 u (1.41) 3.9 u (3.35) 11.7 u (6.33) 0.9 u (0.8Healthy weight 54.6 (4.21) 59.3 (6.12) 62.5 (8.57) 44.6 (5.24) 56.5 (7.1Overweight 19.2 (3.38) 15.8 (3.66) 10.5 u (3.84) 20.7 (4.39) 19.7 u (5.9Obese 22.9 (2.33) 22.8 (5.02) 23.1 (6.76) 23.0 (5.64) 22.9 u (6.9Girls 

Sample size 428 - 142 - 70 - 113 - 59 - 

Underweight 1.5 u (0.85) 3.4 u (2.29) 1.6 u (1.21) 1.8 u (1.78) 0.9 u (0.9Healthy weight 66.7 (3.84) 56.2 (6.86) 57.6 (9.65) 62.6 (7.85) 56.5 (10.5Overweight 14.2 (2.10) 14.5 (3.95) 10.3 u (4.79) 16.8 u (5.37) 18.0 u (5.8Obese 17.6 (2.64) 25.9 (5.94) 30.4 (9.08) 18.8 u (6.00) 24.6 u (7.5

Sources: NHANES 2005–2010 Body Measures data; Sample includes NHANES respondents with complete dietary recall data and heig

5–18 years old. Excludes women 12–18 years old who were pregnant or breastfeeding in the NHANES 2005–2006 data; pregwomen in NHANES 2007–2010 could not be identified in the data. 

Notes: Estimates are based on a single dietary recall per person. ’All school children’ includes children with missing NSLP participatio

participants’ includes children with missing income. Estimate is not displayed when percentage is <3. Weight categories are deBMI-for-age is < the 5th percentile on the CDC BMI-for-age growth chart; healthy weight if BMI-for-age is >= 5th and < the 85t

BMI-for-age is >= the 85th and < the 95th percentiles; and obese if BMI-for-age is >= the 95th percentile. Results for school ch

age-adjusted to account for different age distributions of NSLP participants and nonparticipants. Significant differences in prop

level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP participants and nonparticipants within income 

are identified as school children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

 u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table C-3. Consumption of Empty Calories1

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participant

Mean 

percent of 

calories 

Standard 

error 

Mean 

percent of 

calories 

Standard 

error 

Mean 

percent of 

calories 

Standard 

error 

Mean 

percent of 

calories 

Standard 

error 

Mean 

percent of 

calories 

Stand

erro

Both sexes 35.8 (0.40) 34.8 (0.61) 34.1 (0.84) 37.0 * (0.83) 36.2 (0.7

Sample size 2,907 - 1,555 - 941 - 571 - 515 - 

Boys 36.5 (0.42) 35.2 (0.72) 34.7 (0.98) 37.4 (0.99) 36.1 (0.9Girls 35.1 (0.55) 34.4 (0.71) 33.5 (1.13) 37.1 * (1.34) 36.2 (1.0

 5–8 years old 

Both sexes 35.4 (0.59) 34.7 (0.69) 34.7 (0.94) 37.5 (1.31) 35.7 (1.0

Sample size 833 - 548 - 353 - 113 - 163 - 

Boys 35.6 (0.66) 35.6 (0.99) 36.2 (1.28) 39.0 (2.26) 35.8 (1.4Girls 35.3 (0.89) 33.7 (0.69) 32.9 (1.05) 36.7 * (1.59) 35.6 (1.1

9–13 years old 

Both sexes 35.2 (0.56) 34.2 (0.72) 33.6 (0.93) 36.1 (1.16) 35.3 (1.0

Sample size 1,151 - 675 - 416 - 206 - 220 - 

Boys 36.1 (0.67) 34.4 (0.76) 34.3 (1.07) 37.8 (1.56) 35.1 (1.1Girls 34.4 (0.70) 34.0 (0.95) 33.1 (1.17) 35.1 (1.59) 35.6 (1.7

14–18 years old 

Both sexes 36.6 (0.69) 35.5 (0.97) 34.2 (1.46) 37.6 (1.45) 37.3 (1.2

Sample size 923 - 332 - 172 - 252 - 132 - 

Boys 37.4 (0.83) 35.8 (1.16) 34.0 (1.64) 35.8 (1.22) 37.4 (1.5Girls 35.8 (1.00) 35.3 (1.28) 34.4 (2.38) 39.3 (2.44) 37.3 (1.9

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit Database; CNPP Adde

Sample includes NHANES respondents with complete dietary recall data, ages 5–18 years old. Excludes women 12–18 years breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be iden

Notes: Estimates are based on a single dietary recall per person. ’All school children’ includes children with missing NSLP participatio

participants’ includes children with missing income. Results for school children 5–18 years old are age-adjusted to account for 

of NSLP participants and nonparticipants. Significant differences in proportions are noted by * (.05 level), ** (.01 level), or *** (

tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are identified as school chil

received a reimbursable school lunch on the intake day (see Appendix A). 

1 Calories from solid fats and added sugars (SoFAS) are identified from the data sources listed above. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods 

All ages, 5–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Sample size 2,731 - 1,555 - 941 - 476 - 515 Grains 22.6 (1.29) 18.6 (1.80) 14.3 (1.73) 12.4 (1.86) 24.4 (3 Types of grains, among those eating any Whole grains1 14.7 (2.86) 4.8 u (1.93) 8.5 u (4.78) 29.4 * (8.05) 4.3 u ( Not whole grain 86.8 (2.71) 96.4 (1.80) 93.1 (4.69) 73.0 * (7.17) 96.8 ( Bread 18.7 (2.63) 18.8 (4.14) 21.6 (4.65) 13.8 u (6.27) 15.6 u ( Rolls 12.4 (2.35) 31.5 (6.27) 31.0 (6.59) 0.4 *** (0.42) 34.6 ( English muffin 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Bagels 3.1 u (1.41) 0.0 (0.00) 0.0 (.) 0.3 u (0.27) 0.0 (0 Biscuits, scones, croissants 2.5 u (1.43) 0.3 u (0.21) 0.7 u (0.62) 0.0 (.) 0.0  Muffins 1.9 u (0.70) 2.4 u (1.23) 0.5 u (0.48) 5.6 u (3.93) 4.5 u ( Cornbread 2.0 u (1.26) 4.8 u (2.88) 7.6 u (6.01) 0.0 (.) 4.5 u ( Corn tortillas 0.4 u (0.33) 0.7 u (0.67) 1.9 u (1.74) 0.4 u (0.47) 0.0 (0 Flour tortillas 2.6 u (1.01) 1.2 u (1.42) 0.0 (0.00) 8.9 u (5.64) 0.0 (0 Taco shells 1.0 u (0.94) 2.0 u (1.81) 4.1 u (3.41) 0.0 (0.00) 0.0 (0 Crackers 35.1 (4.03) 26.9 (7.18) 19.2 (5.56) 30.3 (7.34) 34.3 ( Breakfast/granola bar 12.3 (2.82) 2.5 u (1.09) 0.1 u (0.15) 17.0 * u (7.46) 4.7 u ( Pancakes, waffles, French toast 3.1 u (0.96) 3.3 u (1.65) 4.3 u (2.04) 6.3 u (4.23) 3.3 u ( Cold cereal 4.8 (1.34) 3.2 u (1.72) 8.9 u (4.85) 11.2 u (5.24) 0.7 u (0 Hot cereal 0.1 u (0.15) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Rice 5.0 (1.35) 9.9 u (3.77) 9.6 u (4.50) 6.9 u (2.85) 6.1 u ( Pasta 2.6 u (1.23) 1.4 u (0.51) 0.2 u (0.16) 2.3 u (1.43) 1.1 u (0Vegetables 31.4 (1.47) 42.3 (2.69) 41.0 (2.61) 22.3 *** (3.41) 44.0 (4Types of vegetables, among those eating any Raw vegetables 21.5 (1.95) 21.9 (2.05) 19.4 (2.09) 10.4 * u (3.31) 23.6 ( Raw lettuce/greens 1.0 u (0.35) 1.4 u (0.52) 1.2 u (0.52) 0.1 u (0.14) 1.7 u ( Raw carrots 6.2 (1.45) 6.7 (1.99) 5.6 (1.50) 5.5 u (2.65) 8.2 u ( Raw tomatoes 0.5 u (0.37) 0.3 u (0.30) 0.0 (.) 0.0 (.) 0.0  Raw cabbage/coleslaw 0.4 u (0.27) 0.3 u (0.29) 0.5 u (0.51) 0.0 (0.00) 0.0 (0 Other raw (higher in vitamins A and C)2 0.5 u (0.27) 0.5 u (0.32) 0.1 u (0.07) 0.0 (.) 0.3 u (0 Other raw (lower in vitamins A and C)2 2.8 (0.82) 3.9 (1.04) 3.1 u (1.26) 0.6 u (0.45) 3.1 u ( Salads (w/greens) 12.3 (1.73) 11.8 (1.39) 10.8 (1.43) 4.1 * u (2.66) 13.4 (

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

 Cooked vegetables, excl. potatoes 51.7 (2.63) 54.0 (3.13) 59.9 (4.14) 53.5 (6.03) 49.9 (

 Cooked green beans 5.7 (1.07) 7.5 (1.32) 10.9 (2.06) 0.0 (.) 3.1 u ( Cooked corn 7.2 (1.17) 8.9 (1.61) 10.0 (1.94) 8.4 (2.31) 6.3 u ( Cooked peas 1.6 u (0.68) 2.3 u (0.92) 3.7 u (1.59) 0.0 (.) 0.8 u ( Cooked carrots 2.2 u (1.00) 1.7 u (0.72) 1.5 u (0.44) 0.9 u (0.81) 2.3 u ( Cooked broccoli 2.3 (0.67) 2.6 u (0.90) 2.0 (0.54) 1.4 u (0.93) 3.4 u ( Cooked tomatoes 34.3 (2.62) 33.8 (2.79) 35.5 (4.88) 39.7 (6.65) 36.4 ( Cooked mixed 1.0 u (0.44) 1.2 u (0.62) 1.1 u (0.53) 1.4 u (1.19) 1.6 u ( Cooked starchy 0.4 u (0.26) 0.3 u (0.32) 0.0 (.) 1.7 u (1.68) 0.8 u ( Other cooked deep yellow 0.3 u (0.19) 0.4 u (0.27) 0.7 u (0.49) 0.0 (0.00) 0.1 u ( Other cooked dark green 0.1 u (0.07) 0.0 u (0.02) 0.0 u (0.04) 0.6 u (0.69) 0.0 ( Other cooked (higher in vitamins A and C)2 0.4 u (0.20) 0.2 u (0.11) 0.0 (.) 2.2 u (1.56) 0.4 u ( Other cooked (lower in vitamins A and C)2 0.1 u (0.09) 0.1 u (0.13) 0.2 u (0.23) 0.1 u (0.15) 0.0 ( Other fried 0.2 u (0.18) 0.4 u (0.29) 0.8 u (0.66) 0.0 (0.00) 0.0 ( Cooked potatoes 53.9 (3.08) 51.7 (3.26) 52.3 (3.69) 73.2 ** (5.53) 51.6 ( Cooked potatoes-not fried 9.3 (1.65) 10.7 (1.89) 12.2 (2.43) 9.2 u (4.59) 7.8 u ( Cooked potatoes-fried 44.6 (3.38) 41.1 (3.35) 40.3 (2.93) 64.1 *** (6.52) 43.8 ( Vegetable juice 0.4 u (0.37) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (Fruit and 100% fruit juice 37.6 (1.61) 42.9 (1.90) 43.5 (2.53) 24.9 *** (3.19) 42.0 (

Types of fruit, among those eating any

 Any whole fruit 81.1 (2.46) 80.3 (2.65) 76.1 (3.62) 72.5 (7.07) 86.6 (

Fresh fruit 58.9 (3.41) 45.9 (3.54) 41.2 (3.50) 61.1 * (7.86) 47.1 (

Fresh orange 8.7 (1.21) 9.7 (1.50) 8.3 (1.34) 4.1 u (2.17) 10.5 u (Fresh other citrus 0.0 u (0.03) 0.1 u (0.05) 0.0 (0.00) 0.0 (0.00) 0.2 u (Fresh apple 25.5 (2.46) 21.1 (2.68) 19.5 (2.94) 23.8 (4.92) 21.2 (Fresh banana 7.9 (1.55) 6.0 u (2.03) 4.1 (1.16) 22.7 ** (6.56) 4.7 u (Fresh melon 1.0 u (0.45) 1.0 u (0.69) 2.1 u (1.26) 0.4 u (0.42) 0.0 Fresh watermelon 2.4 u (0.75) 1.0 u (0.46) 0.6 u (0.38) 2.6 u (1.83) 1.7 u (Fresh grapes 7.4 (1.85) 3.5 (1.02) 2.7 u (1.09) 6.3 u (2.63) 4.9 u (Fresh peach/nectarine 1.1 u (0.34) 2.0 u (0.62) 3.3 u (1.26) 0.2 * u (0.14) 0.7 u (Fresh pear 1.2 u (0.42) 1.8 u (0.67) 2.6 u (1.05) 1.0 u (1.00) 0.8 u (Fresh berries 3.4 u (1.56) 0.6 u (0.41) 1.4 u (0.89) 4.8 u (2.53) 0.0 u (

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Fresh pineapple 2.8 (0.82) 3.2 (0.72) 4.4 u (2.03) 0.7 u (0.73) 2.6 u (Other fresh fruit 4.2 u (1.48) 1.6 u (0.72) 1.5 u (0.98) 3.9 u (2.00) 1.5 u (Avocado/guacamole 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Lemon/lime - any form 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

 Canned or frozen fruit, total 24.3 (2.45) 36.3 (3.18) 36.2 (3.78) 16.3 *** (4.36) 42.0 (

Canned or frozen in syrup 2.8 (0.61) 4.4 (1.00) 6.1 (1.66) 0.5 ** u (0.52) 3.3 u (Canned or frozen, no syrup 21.5 (2.48) 32.0 (3.44) 30.3 (3.74) 15.8 * (4.38) 38.8 (

Applesauce, canned/ frozen apples 7.2 (1.26) 7.4 (1.76) 7.6 (2.10) 11.2 u (4.17) 8.1 u (Canned/frozen peaches 5.5 (1.18) 9.2 (1.91) 8.1 (2.09) 0.7 *** (0.56) 11.7 u (Canned/frozen pineapple 3.9 (0.98) 6.7 (1.64) 5.0 u (1.81) 1.0 * u (0.90) 9.3 (Other canned/frozen 8.4 (1.36) 13.8 (2.79) 16.7 (2.94) 3.5 *** (2.09) 13.0 u (

100% Fruit juice 29.0 (3.39) 31.8 (4.87) 33.2 (4.15) 47.6 (8.08) 26.5 (

Non-citrus juice 18.3 (2.70) 19.6 (4.23) 23.1 (3.56) 32.6 (6.95) 18.3 u (Citrus juice 11.1 (1.83) 12.8 (2.65) 11.2 (2.46) 14.9 u (5.23) 8.3 (

Dried fruit 1.5 u (0.82) 0.5 u (0.29) 0.7 u (0.46) 0.0 (.) 0.3 u (0

Milk and milk products 47.3 (2.33) 74.7 (2.24) 79.1 (2.68) 18.3 *** (2.03) 71.9 (3Types of milk, among those eating any

Cow’s milk, total 89.5 (1.67) 98.3 (0.58) 98.1 (0.98) 53.6 *** (8.75) 98.8 (0

Unflavored white milk, total 32.5 (2.70) 31.0 (2.91) 31.4 (3.55) 33.4 (7.09) 29.8 (

Unflavored whole milk 5.2 (1.08) 5.0 (1.18) 5.7 (1.04) 16.8 u (5.67) 4.4 u (Unflavored non-whole, total 23.7 (2.59) 21.8 (2.53) 20.5 (3.23) 9.3 ** (2.56) 21.9 (

2% milk, unflavored 13.2 (1.83) 10.8 (1.51) 12.4 (2.88) 5.4 * u (2.01) 7.5 (1% milk, unflavored 7.9 (1.40) 8.3 (1.60) 6.7 (1.37) 2.9 u (1.76) 10.3 (Skim milk, unflavored 2.6 u (1.30) 2.7 u (1.59) 1.4 u (0.48) 1.1 u (1.01) 4.1 u (

 Unflavored, fat not specified 3.7 (0.85) 4.2 (1.13) 5.3 u (2.02) 7.3 u (3.37) 3.5 u (

 Flavored milk, total 57.9 (3.05) 67.9 (2.77) 67.8 (3.42) 20.9 *** (6.37) 69.2 (

 Flavored, whole milk 9.1 (1.22) 10.9 (1.53) 12.1 (1.41) 4.0 * u (3.68) 9.2 ( Flavored non-whole, total 32.7 (2.46) 37.6 (2.38) 32.6 (3.27) 14.8 ** u (5.38) 45.0 (

 2% milk, flavored 17.2 (2.13) 19.3 (2.37) 15.3 (2.21) 10.0 u (3.35) 23.8 ( 1% milk, flavored 12.5 (1.64) 14.5 (1.86) 14.2 (2.56) 4.8 u (4.33) 16.7 (

 Skim milk, flavored 3.0 (0.75) 3.8 (0.88) 3.2 (0.84) 0.0 *** (0.00) 4.5 u ( Flavored, fat not specified 16.2 (1.83) 19.4 (2.12) 23.1 (2.96) 2.1 *** (1.43) 14.9 (

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Soymilk 0.5 u (0.33) 0.0 (0.00) 0.0 (.) 0.0 (.) 0.0 Dry or evaporated milk 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Yogurt 3.2 (0.67) 1.0 u (0.48) 0.5 u (0.20) 10.2 ** u (3.56) 1.9 u (Cheese 13.2 (1.59) 5.6 (1.05) 4.7 u (1.43) 47.8 *** (9.45) 6.7 (

Meat and meat alternates 19.6 (1.58) 20.3 (1.52) 20.7 (2.25) 19.2 (2.97) 20.6 (2Types of meat, among those eating any

Beef 3.8 u (1.19) 2.2 u (0.85) 2.7 u (1.47) 11.1 u (4.81) 1.8 u (Ground beef 0.7 u (0.42) 1.2 u (0.65) 2.2 u (1.26) 0.0 (0.00) 0.1 u (0Pork 1.8 u (1.06) 0.9 u (0.92) 0.0 (0.00) 2.2 u (1.40) 2.2 u (Ham 0.2 u (0.16) 0.0 (0.00) 0.0 (.) 0.0 (.) 0.0 Lamb and misc. meats 0.2 u (0.23) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Chicken 59.3 (3.92) 68.1 (5.60) 76.8 (4.89) 58.6 * (6.69) 65.0 (Turkey 2.9 u (1.48) 4.9 u (2.80) 4.8 u (2.90) 1.7 u (1.45) 5.3 u (Organ meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Hot dogs 2.3 u (1.05) 2.7 u (1.48) 3.1 u (2.05) 2.7 u (1.89) 2.7 u (Cold cuts 6.2 (1.85) 0.9 u (0.51) 0.7 u (0.52) 13.8 ** (4.00) 1.3 u (Fish 5.3 u (2.43) 9.6 u (4.87) 2.4 u (1.61) 4.6 u (3.65) 6.2 u (Shellfish 0.5 u (0.22) 0.2 u (0.09) 0.2 u (0.15) 2.0 u (1.52) 0.1 u (0Bacon/sausage 3.1 u (1.66) 3.5 u (1.79) 2.7 u (1.15) 0.5 u (0.50) 6.8 u (Eggs 3.7 u (1.87) 0.2 u (0.21) 0.4 u (0.41) 0.5 u (0.50) 0.1 u (0Beans 2.6 u (1.30) 1.4 u (0.57) 2.3 u (1.03) 3.1 u (1.54) 0.6 u (0Baked/refried beans 2.7 u (1.40) 2.3 u (1.13) 2.5 u (1.48) 0.2 u (0.23) 2.4 u (Soy products 0.0 u (0.05) 0.2 u (0.16) 0.0 (0.00) 0.0 (0.00) 0.5 u (0Protein/meal enhancement 1.6 u (0.89) 1.2 u (1.15) 0.0 (0.00) 2.6 u (2.43) 2.7 u (Nuts 1.0 u (0.49) 0.2 u (0.15) 0.0 (0.00) 0.4 u (0.31) 0.0 Peanut/almond butter 2.8 u (1.15) 1.5 u (0.92) 0.0 (.) 4.2 u (4.04) 3.3 u (Seeds 4.5 u (2.62) 1.0 u (0.56) 0.6 u (0.44) 0.7 u (0.75) 1.6 u (

Mixed dishes 69.5 (1.61) 78.9 (2.07) 80.1 (2.26) 59.1 *** (2.86) 77.7 (3

Types of mixed dishes, among those eating any

Tomato sauce and meat (no pasta) 0.0 u (0.02) 0.0 (0.00) 0.0 (0.00) 0.1 u (0.10) 0.0 (0Chili con carne 0.5 u (0.29) 0.3 u (0.23) 0.6 u (0.63) 0.1 u (0.12) 0.1 u (0Meat mixtures w/ red meat 1.3 (0.37) 2.1 u (0.67) 3.0 u (1.35) 0.4 u (0.27) 1.6 u (0

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Meat mixtures w/ chicken/turkey 2.6 (0.60) 1.5 u (0.51) 1.1 (0.29) 3.6 u (2.45) 1.1 u (0Meat mixtures w/ fish 0.5 u (0.31) 0.0 (0.00) 0.0 (.) 0.4 u (0.30) 0.0 (0Hamburgers/cheeseburgers 10.9 (0.96) 10.4 (1.44) 10.1 (1.71) 14.0 (2.91) 10.9 (Other sandwiches 43.4 (2.01) 34.9 (2.59) 34.5 (3.55) 48.1 * (4.40) 34.4 (

Hot dogs 6.4 (0.97) 10.0 (1.80) 11.0 (3.24) 3.8 * u (1.39) 9.5 (Luncheon meat 14.7 (1.23) 7.6 (1.56) 5.8 (1.19) 24.0 *** (4.27) 9.0 (Beef, pork, ham 2.8 (0.84) 3.4 (1.00) 2.5 u (1.08) 2.0 u (1.00) 3.3 u (Chicken, turkey 7.2 (0.90) 9.2 (1.24) 10.7 (1.97) 6.6 (1.85) 7.8 (Cheese (no meat) 2.5 (0.46) 2.3 (0.63) 2.3 u (0.86) 4.4 u (2.19) 2.2 u (0Fish 1.3 u (0.49) 0.6 u (0.23) 0.7 u (0.44) 1.4 u (0.98) 0.5 u (0Peanut butter 8.8 (0.93) 2.3 (0.44) 2.5 (0.67) 6.1 u (2.08) 1.6 u (0Breakfast sandwiches 0.3 u (0.18) 0.3 u (0.29) 0.0 (0.00) 0.6 u (0.48) 0.8 u (0

 Pizza (no meat) 10.0 (0.79) 12.7 (1.29) 14.1 (2.17) 4.8 *** (1.16) 12.1 ( Pizza w/ meat 15.2 (1.32) 22.2 (1.96) 22.2 (3.22) 12.5 * (2.64) 21.1 ( Mexican entrees 8.7 (0.99) 9.2 (1.30) 9.5 (2.19) 13.2 (3.61) 9.6 ( Macaroni and cheese 3.2 (0.57) 2.9 (0.63) 2.3 (0.49) 2.3 (0.45) 4.0 u ( Pasta dishes 4.3 (0.59) 5.4 (0.94) 5.1 (1.37) 2.3 u (0.84) 7.1 ( Rice dishes 1.3 (0.28) 1.1 u (0.36) 1.4 u (0.71) 1.9 u (0.73) 1.2 u (0 Other grain mixtures 1.2 u (0.39) 0.9 u (0.48) 0.5 u (0.31) 1.8 u (1.14) 1.0 u (0 Meat soup 1.1 u (0.45) 0.2 u (0.08) 0.2 u (0.14) 1.1 u (0.67) 0.1 u (0 Bean soup 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Grain soups 1.7 u (0.54) 0.9 u (0.45) 1.2 u (0.78) 2.9 u (1.18) 0.1 u (0 Vegetables mixtures (incl. soup) 0.6 u (0.19) 0.6 u (0.25) 0.9 u (0.41) 0.3 u (0.22) 0.2 u (0

Entrée salads 2.1 u (0.63) 2.9 u (0.95) 1.7 u (0.58) 0.0 ** (0.00) 2.9 u (

Beverages excluding milk and 100% fruit juice 58.7 (2.05) 39.1 (2.12) 30.9 (2.94) 80.4 *** (2.78) 48.3 (2

Types of beverages, among those drinking any

Coffee 0.9 u (0.55) 0.2 u (0.19) 0.0 (.) 0.7 u (0.51) 0.4 u (0Tea 5.1 (0.78) 4.3 u (1.42) 2.1 u (0.97) 7.2 * (2.02) 6.1 u (Beer 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Wine 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Liquor 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Water (plain) 56.1 (2.00) 63.4 (3.51) 65.0 (4.62) 46.9 ** (3.27) 63.0 (Noncarbonated, sweetened drinks 25.1 (1.83) 24.5 (3.34) 23.6 (4.12) 27.0 (3.45) 24.0 (Noncarbonated, low-calorie/sugarfree drinks 7.0 (1.09) 5.6 (1.40) 4.4 (1.10) 6.8 u (2.18) 6.8 u (Energy drinks 0.7 u (0.27) 0.1 u (0.09) 0.3 u (0.30) 2.1 u (1.08) 0.0 (0Any soda 26.7 (2.86) 12.7 (2.66) 15.8 (3.17) 37.4 *** (5.64) 9.9 u (

Soda, regular 24.5 (2.67) 11.4 (2.41) 13.8 (2.80) 34.5 *** (5.36) 8.6 u (Soda, sugar-free 3.2 (0.89) 2.0 u (1.09) 1.9 u (1.41) 2.9 u (1.07) 2.5 u (

Sweets and desserts 35.8 (1.36) 25.5 (1.95) 23.1 (2.54) 42.8 *** (2.71) 28.6 (3Types of sweets and desserts, among those eating any

Sugar and sugar substitutes 3.9 u (1.72) 0.7 u (0.50) 0.0 (.) 5.8 u (2.19) 1.6 u (Syrups/sweet toppings 5.8 (1.33) 6.3 u (2.01) 8.8 u (3.37) 2.2 u (1.24) 5.1 u (Jelly 1.0 u (0.73) 1.1 u (1.05) 0.0 (.) 0.0 (.) 2.2 u (Jello 3.0 (0.89) 3.2 (0.93) 4.7 u (1.59) 4.5 u (3.05) 1.9 u (Candy 39.7 (2.47) 32.0 (2.77) 33.2 (5.20) 45.9 (4.74) 33.2 (Ice cream 12.2 (1.90) 13.4 (2.75) 12.7 u (3.98) 14.3 (3.83) 14.2 u (Pudding 2.7 (0.77) 1.9 u (1.10) 3.5 u (2.47) 0.9 u (0.63) 1.1 u (0Ice/popsicles 6.7 (1.29) 4.8 (1.26) 5.2 (1.44) 6.9 u (2.73) 2.0 u (

 Sweet rolls 1.7 u (0.67) 1.2 u (0.67) 1.7 u (1.09) 0.1 u (0.09) 1.0 u ( Cake/cupcakes 5.3 (0.95) 8.6 (2.29) 7.8 u (2.51) 3.1 u (1.48) 10.3 u (

Cookies 32.8 (2.55) 38.6 (3.21) 38.1 (6.03) 35.4 (5.53) 38.1 (Pies/cobblers 1.2 u (0.74) 1.0 u (0.70) 0.7 u (0.49) 0.0 (0.00) 1.7 u (Pastries 2.9 u (0.93) 3.7 u (1.71) 1.1 u (0.90) 3.3 u (2.06) 6.5 u (Doughnuts 0.5 u (0.20) 0.3 u (0.21) 0.5 u (0.37) 0.6 u (0.38) 0.1 u (0

Salt

y snacks 20.9 (1.27) 11.8 (1.31) 11.1 (1.52) 30.2 *** (3.18) 12.6 (2

Types of salty snacks, among those eating any

Corn-based salty snacks 51.1 (3.82) 47.7 (4.69) 50.9 (6.92) 47.7 (7.45) 43.0 (

 Pretzels/party mix 21.1 (3.79) 20.8 (4.90) 20.6 u (6.45) 10.0 u (3.11) 24.2 u (

 Popcorn 5.3 (1.21) 4.8 u (1.47) 5.3 u (2.32) 7.8 u (3.07) 5.0 u (

 Potato chips 28.6 (3.21) 29.9 (3.80) 30.8 (6.66) 40.6 (6.81) 28.0 (

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Added fats and oils 6.0 (0.72) 4.9 (0.73) 4.9 (0.92) 3.1 u (1.06) 5.0 (1Types of added fats/oils among those eating any

Butter 13.3 (3.77) 13.6 u (4.50) 16.9 u (6.04) 0.9 ** u (0.69) 11.0 u (Margarine 11.3 u (5.44) 6.9 u (3.47) 6.3 u (3.52) 8.9 u (8.54) 9.9 u (Other added fats 7.6 u (2.97) 4.9 u (2.56) 3.9 u (2.54) 13.8 u (8.74) 6.6 u (

 Other added oils 4.0 u (3.63) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Salad dressing 25.8 (5.44) 37.6 (7.87) 32.7 u (10.44) 54.3 (9.32) 44.0 (1 Mayonnaise 7.7 u (2.64) 15.7 u (5.17) 17.9 u (6.95) 9.6 u (7.76) 9.3 u ( Gravy 9.3 (2.02) 16.1 u (4.98) 22.8 u (7.98) 0.0 ** (0.00) 9.5 u ( Cream cheese 16.1 u (5.92) 0.0 (0.00) 0.0 (0.00) 8.5 u (6.79) 0.0 (0 Cream/sour cream 11.2 (3.17) 10.0 u (4.46) 1.5 u (1.31) 5.0 u (3.11) 17.3 (Other 3.0 (0.59) 3.2 (0.72) 3.0 (0.83) 5.6 u (2.08) 3.2 u (1

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Sample size 820 - 548 - 353 - 104 - 163 Grains 23.7 (2.35) 21.1 (3.40) 14.1 (2.57) 14.5 (4.11) 31.2 (7 Types of grains, among those eating any Whole grains1 12.7 u (4.23) 5.6 u (2.49) 8.3 u (4.31) 12.8 u (7.32) 4.6 u (3 Not whole grain 90.4 (3.53) 97.3 (1.62) 97.5 (2.45) 94.2 (3.38) 96.9 (2 Bread 19.3 (5.35) 13.4 u (5.32) 16.7 u (5.78) 18.6 u (15.84) 8.9 u (6 Rolls 13.9 u (4.30) 27.0 u (8.13) 22.5 (5.38) 0.0 *** (0.00) 33.4 u (1 English muffin 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Bagels 2.7 u (2.49) 0.0 (0.00) 0.0 (.) 0.0 (0.00) 0.0  Biscuits, scones, croissants 0.4 u (0.36) 0.8 u (0.71) 2.2 u (2.15) 0.0 (0.00) 0.0 (0 Muffins 1.1 u (0.80) 0.0 (0.00) 0.0 (.) 6.5 u (6.39) 0.0  Cornbread 4.5 u (4.07) 9.1 u (7.99) 0.0 (0.00) 0.0 (0.00) 16.4 u (1 Corn tortillas 1.3 u (1.18) 2.6 u (2.43) 6.6 u (6.29) 0.0 (0.00) 0.0 (0 Flour tortillas 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (.) 0.0  Taco shells 0.2 u (0.19) 0.4 u (0.39) 1.0 u (1.05) 0.0 (0.00) 0.0 (0 Crackers 41.7 (5.84) 38.0 (7.97) 24.6 u (9.11) 47.3 u (14.48) 52.2 (1 Breakfast/granola bar 8.3 u (2.98) 2.8 u (1.72) 0.0 (.) 12.7 u (11.65) 5.1 u (3 Pancakes, waffles, French toast 5.5 u (2.84) 10.8 u (5.80) 15.4 u (7.37) 2.2 u (2.26) 9.3 u (9 Cold cereal 10.3 u (3.53) 5.4 u (2.40) 10.7 u (4.26) 12.8 u (7.32) 2.7 u (2 Hot cereal 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Rice 5.7 u (2.32) 9.5 u (4.07) 11.0 u (6.53) 6.8 u (6.60) 1.1 u (1 Pasta 1.3 u (1.24) 2.7 u (2.40) 0.6 u (0.58) 0.0 (.) 0.0 (0Vegetables 38.5 (2.50) 47.5 (2.93) 45.5 (3.42) 25.6 ** (5.99) 51.7 (6Types of vegetables, among those eating any Raw vegetables 26.0 (3.79) 29.6 (4.44) 27.2 (4.97) 13.5 * u (4.42) 32.1 (8 Raw lettuce/greens 1.1 u (0.55) 1.6 u (0.81) 0.8 u (0.25) 0.0 ** (0.00) 3.0 u (2 Raw carrots 8.9 (2.50) 9.6 u (3.00) 9.4 u (3.11) 8.5 u (6.57) 10.1 u (6 Raw tomatoes 1.8 u (1.32) 1.1 u (1.09) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Raw cabbage/coleslaw 0.7 u (0.71) 1.0 u (1.03) 1.9 u (1.84) 0.0 (0.00) 0.0 (0 Other raw (higher in vitamins A and C)2 0.9 u (0.77) 1.4 u (1.11) 0.2 u (0.25) 0.0 (0.00) 0.4 u (0 Other raw (lower in vitamins A and C)2 4.9 u (2.04) 7.0 u (2.80) 2.9 u (1.82) 0.6 u (0.68) 10.7 u (5 Salads (w/greens) 12.3 (2.28) 14.7 (2.68) 12.4 (2.93) 4.4 u (4.59) 18.9 u (6

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent St

 Cooked vegetables, excl. potatoes 52.1 (4.93) 60.0 (4.18) 62.9 (4.98) 70.1 (11.17) 60.5 

 Cooked green beans 6.7 (1.46) 9.3 (2.10) 12.4 (3.13) 0.0 *** (0.00) 6.6 u  Cooked corn 13.3 (2.50) 16.3 (3.06) 19.9 (5.49) 22.1 u (6.77) 13.1  Cooked peas 3.0 u (1.33) 4.2 u (1.77) 5.5 u (2.73) 0.0 (.) 3.0 u  Cooked carrots 0.7 u (0.35) 1.0 u (0.49) 1.6 u (0.94) 0.0 (.) 0.5 u  Cooked broccoli 1.5 u (0.50) 2.0 u (0.72) 1.9 u (0.91) 1.8 u (1.83) 2.6 u  Cooked tomatoes 30.7 (4.12) 33.0 (4.66) 28.4 (5.62) 40.8 (12.01) 40.0  Cooked mixed 1.4 u (0.53) 1.4 u (0.87) 2.5 u (1.58) 4.9 u (4.30) 0.3 u  Cooked starchy 0.6 u (0.50) 0.0 (0.00) 0.0 (.) 6.3 u (6.07) 0.0  Other cooked deep yellow 0.3 u (0.25) 0.4 u (0.37) 0.7 u (0.70) 0.0 (0.00) 0.0  Other cooked dark green 0.1 u (0.05) 0.1 u (0.08) 0.2 u (0.14) 0.0 (0.00) 0.0  Other cooked (higher in vitamins A and C)2 0.3 u (0.26) 0.5 u (0.38) 0.0 (.) 0.0 (0.00) 1.2 u  Other cooked (lower in vitamins A and C)2 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0  Other fried 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0  Cooked potatoes 40.0 (4.69) 30.1 (5.62) 30.7 (5.88) 52.0 (11.36) 22.2 u  Cooked potatoes-not fried 8.4 u (2.68) 10.2 u (3.13) 13.4 u (5.48) 0.0 * (0.00) 3.4 u  Cooked potatoes-fried 31.6 (4.29) 19.9 (3.34) 17.3 (3.30) 52.0 ** (11.36) 18.7 u  Vegetable juice 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Fruit and 100% fruit juice 53.3 (3.24) 62.0 (2.95) 64.2 (3.23) 35.2 *** (5.39) 60.5 (

Types of fruit, among those eating any

 Any whole fruit 78.9 (2.62) 82.0 (3.23) 80.9 (4.40) 73.7 (6.58) 84.3 

Fresh fruit 52.7 (3.40) 48.4 (4.92) 45.9 (4.99) 58.1 (8.37) 49.8 

Fresh orange 12.2 (2.42) 16.2 (3.07) 14.2 (2.94) 5.7 u (4.39) 15.7 u Fresh other citrus 0.1 u (0.11) 0.2 u (0.16) 0.0 (0.00) 0.0 (0.00) 0.4 u Fresh apple 18.3 (2.47) 17.0 (2.48) 18.7 (3.37) 15.3 u (7.28) 15.6 Fresh banana 8.1 (2.13) 7.2 u (2.61) 5.5 u (1.87) 16.8 u (6.54) 9.9 u Fresh melon 0.9 u (0.79) 0.1 u (0.07) 0.1 u (0.12) 0.0 (0.00) 0.0 Fresh watermelon 3.6 u (1.39) 2.6 u (1.56) 1.5 u (1.19) 9.3 u (6.62) 4.7 u Fresh grapes 7.6 u (2.46) 3.5 (0.78) 3.6 u (1.17) 7.3 u (4.40) 2.9 u Fresh peach/nectarine 1.5 u (0.52) 2.3 u (0.81) 3.7 u (1.63) 0.0 * (0.00) 0.6 u Fresh pear 1.8 u (0.92) 2.8 u (1.41) 4.7 u (2.45) 0.0 (0.00) 0.2 u Fresh berries 1.5 u (0.60) 0.3 u (0.17) 0.5 u (0.28) 11.4 u (7.73) 0.1 u 

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Fresh pineapple 0.5 u (0.34) 0.1 u (0.07) 0.1 u (0.11) 2.7 u (2.64) 0.0 Other fresh fruit 2.7 u (2.04) 2.6 u (1.89) 1.4 u (1.00) 0.0 (0.00) 3.9 u (Avocado/guacamole 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Lemon/lime - any form 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

 Canned or frozen fruit, total 28.0 (2.73) 33.9 (3.41) 35.5 (4.20) 19.1 * u (6.80) 33.8 (

Canned or frozen in syrup 4.3 (1.12) 5.7 (1.39) 4.8 u (1.66) 0.0 (.) 7.0 u (Canned or frozen, no syrup 24.0 (2.84) 28.7 (3.70) 31.6 (3.96) 19.1 u (6.80) 26.8 (

Applesauce, canned/ frozen apples 10.1 (1.80) 10.0 (1.71) 12.9 (2.52) 10.7 u (6.32) 5.6 u (Canned/frozen peaches 3.2 u (1.18) 3.7 u (1.30) 3.2 u (1.49) 0.0 (.) 5.0 u (Canned/frozen pineapple 4.3 u (1.45) 6.2 u (2.13) 4.6 u (1.89) 3.6 u (3.24) 9.7 u (Other canned/frozen 11.7 (1.96) 14.8 (2.91) 15.7 (2.79) 4.8 * u (3.55) 14.0 u (

100% Fruit juice 32.7 (3.14) 31.4 (5.15) 31.5 (4.90) 42.6 (8.18) 29.1 u (1

Non-citrus juice 21.2 (2.75) 17.6 (3.30) 20.7 (4.32) 35.9 (7.99) 12.7 u (Citrus juice 12.6 (2.67) 15.5 (3.96) 13.8 (3.49) 6.7 u (4.68) 16.3 u (

Dried fruit 2.1 u (0.98) 1.3 u (0.91) 1.5 u (1.41) 0.0 (.) 1.2 u (

Milk and milk products 64.8 (3.21) 87.1 (1.73) 86.4 (2.16) 36.6 *** (7.13) 89.3 (2Types of milk, among those eating any

Cow’s milk, total 90.4 (2.14) 99.5 (0.28) 99.2 (0.51) 55.8 *** (9.19) 99.9 (0

Unflavored white milk, total 32.8 (2.79) 30.3 (2.58) 30.7 (3.02) 33.0 (9.11) 26.3 (

Unflavored whole milk 6.6 (1.47) 5.7 (1.51) 5.4 u (1.66) 13.1 u (5.33) 6.6 u (Unflavored non-whole, total 22.9 (2.53) 20.8 (2.31) 20.9 (3.02) 13.0 u (6.76) 16.3 (

2% milk, unflavored 14.9 (2.20) 13.5 (2.22) 13.7 (2.74) 4.8 * u (2.75) 9.6 u (1% milk, unflavored 6.0 (1.15) 5.7 (1.20) 5.3 (1.37) 4.4 u (3.10) 5.2 u (Skim milk, unflavored 2.1 u (0.84) 1.6 u (0.70) 1.9 u (1.08) 3.8 u (3.66) 1.5 u (0

 Unflavored, fat not specified 3.4 (0.67) 3.8 (0.81) 4.3 u (1.36) 6.9 u (4.46) 3.4 u (

 Flavored milk, total 59.4 (2.72) 69.7 (2.51) 69.3 (3.08) 25.3 *** (8.96) 73.8 (

 Flavored, whole milk 8.6 (1.89) 9.7 (1.90) 12.6 (2.48) 0.0 (.) 5.1 u ( Flavored non-whole, total 35.7 (3.04) 40.6 (2.95) 36.9 (3.51) 21.9 u (9.10) 49.1 (

 2% milk, flavored 21.9 (2.93) 22.7 (2.82) 19.4 (2.80) 21.9 u (9.10) 29.0 ( 1% milk, flavored 13.1 (2.61) 17.0 (3.30) 16.3 (3.17) 0.0 *** (0.00) 19.9 u (

 Skim milk, flavored 0.7 u (0.35) 1.0 u (0.46) 1.3 u (0.73) 0.0 (0.00) 0.1 u (0 Flavored, fat not specified 15.2 (2.90) 19.4 (3.47) 19.8 (3.34) 3.4 *** (3.37) 19.7 u (

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Soymilk 1.0 u (0.97) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Dry or evaporated milk 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Yogurt 5.1 (1.21) 0.6 u (0.28) 1.0 u (0.50) 24.9 * u (10.06) 0.2 u (0Cheese 12.1 (2.16) 4.8 (1.42) 3.0 u (1.03) 43.9 *** (10.54) 6.7 u (

Meat and meat alternates 23.9 (2.29) 26.7 (2.98) 24.6 (3.04) 22.1 (6.32) 32.6 (5Types of meat, among those eating any

Beef 3.5 u (1.72) 1.5 (0.34) 1.5 u (1.49) 22.8 u (13.74) 0.3 u (0Ground beef 2.6 u (1.51) 4.1 u (2.32) 8.0 u (4.56) 0.0 (0.00) 0.0 (0Pork 0.6 u (0.54) 0.0 (0.00) 0.0 (0.00) 5.3 u (4.71) 0.0 (0Ham 0.6 u (0.57) 0.0 (0.00) 0.0 (0.00) 0.0 (.) 0.0 (0Lamb and misc. meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Chicken 58.3 (4.60) 60.8 (6.52) 72.9 (6.56) 21.7 *** (11.81) 50.5 (1Turkey 6.1 u (4.40) 8.9 u (6.80) 2.5 u (2.13) 0.0 (0.00) 16.7 u (1Organ meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Hot dogs 2.1 u (1.00) 1.7 u (1.12) 3.3 u (2.09) 9.6 u (6.83) 0.0 (0Cold cuts 11.6 (3.38) 0.9 u (0.91) 1.8 u (1.75) 35.2 * u (13.37) 0.0 (0Fish 7.5 u (3.20) 9.3 u (4.57) 1.1 u (0.80) 14.0 u (12.74) 14.7 u (9Shellfish 0.2 u (0.15) 0.3 u (0.24) 0.3 u (0.31) 0.0 (0.00) 0.4 u (0Bacon/sausage 2.0 u (1.04) 3.2 u (1.68) 4.5 u (2.79) 0.0 (.) 1.8 u (Eggs 0.1 u (0.09) 0.2 u (0.15) 0.0 (0.00) 0.0 (.) 0.3 u (0Beans 2.2 u (1.00) 2.5 u (1.40) 3.4 u (2.35) 5.9 u (3.46) 1.7 u (Baked/refried beans 2.3 u (1.80) 3.6 u (2.91) 0.7 u (0.74) 0.8 u (0.84) 7.1 u (Soy products 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Protein/meal enhancement 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Nuts 0.2 u (0.16) 0.0 (0.00) 0.0 (0.00) 0.6 u (0.64) 0.0 Peanut/almond butter 4.0 u (2.32) 2.9 u (2.86) 0.0 (.) 6.3 u (6.24) 6.4 u (Seeds 1.7 u (1.60) 0.0 (.) 0.0 (.) 0.0 (0.00) 0.0 

Mixed dishes 68.9 (2.58) 73.2 (3.43) 74.9 (3.17) 60.6 (6.67) 68.9 (6

Types of mixed dishes, among those eating any

Tomato sauce and meat (no pasta) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Chili con carne 0.1 u (0.09) 0.1 u (0.15) 0.0 (.) 0.0 (0.00) 0.4 u (0Meat mixtures w/ red meat 1.5 u (0.68) 2.5 u (1.17) 3.1 u (1.61) 0.0 (.) 2.2 u (

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Meat mixtures w/ chicken/turkey 3.2 u (1.24) 1.7 u (0.82) 0.8 u (0.45) 9.6 u (8.38) 0.0 (0Meat mixtures w/ fish 0.5 u (0.36) 0.0 (0.00) 0.0 (.) 0.0 (.) 0.0 (0Hamburgers/cheeseburgers 10.9 (2.20) 9.3 (1.79) 9.7 (2.28) 9.6 u (4.84) 8.9 u (Other sandwiches 41.4 (3.10) 33.4 (3.88) 35.1 (4.33) 52.9 (8.66) 31.7 (

Hot dogs 9.7 (1.65) 14.0 (2.85) 11.4 (2.81) 5.8 u (3.77) 17.0 u (Luncheon meat 12.8 (1.93) 8.2 (2.03) 7.3 u (2.31) 26.1 u (10.03) 10.6 u (Beef, pork, ham 2.1 u (0.83) 3.0 u (1.23) 5.0 u (2.13) 1.5 u (1.51) 0.0 (0Chicken, turkey 2.1 u (0.78) 2.8 u (1.09) 4.4 u (1.84) 0.5 * u (0.48) 0.9 u (0Cheese (no meat) 2.4 (0.67) 2.3 u (0.96) 2.4 u (1.23) 4.6 u (3.33) 2.6 u (Fish 0.4 u (0.19) 0.2 u (0.15) 0.0 (.) 2.5 u (2.45) 0.6 u (0Peanut butter 12.2 (2.20) 3.5 (0.87) 5.5 (1.62) 12.7 u (5.12) 0.2 u (0Breakfast sandwiches 0.2 u (0.18) 0.0 (0.00) 0.0 (.) 1.6 u (1.63) 0.0 (0

 Pizza (no meat) 11.7 (1.58) 14.1 (1.68) 16.8 (3.21) 2.1 *** (1.56) 11.8 u ( Pizza w/ meat 12.3 (2.08) 17.7 (3.03) 21.0 (3.47) 14.9 u (6.68) 14.5 u ( Mexican entrees 9.8 (1.61) 11.8 (2.40) 10.6 (2.86) 11.6 u (5.16) 14.0 u ( Macaroni and cheese 5.8 (1.61) 5.4 u (1.89) 2.8 u (1.68) 0.0 (0.00) 9.5 u ( Pasta dishes 3.5 u (1.09) 4.9 u (1.74) 3.2 (0.81) 2.4 u (1.47) 8.7 u ( Rice dishes 1.6 u (0.62) 1.6 u (0.72) 0.5 u (0.43) 0.5 u (0.45) 3.6 u ( Other grain mixtures 0.5 u (0.30) 0.8 u (0.51) 0.2 u (0.14) 0.0 (.) 1.1 u ( Meat soup 0.6 u (0.29) 0.2 u (0.13) 0.3 u (0.22) 2.7 u (2.28) 0.0 (0 Bean soup 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Grain soups 2.1 u (1.21) 1.1 u (0.73) 1.7 u (1.30) 2.9 u (2.08) 0.2 u (0 Vegetables mixtures (incl. soup) 0.4 u (0.24) 0.1 u (0.11) 0.2 u (0.18) 0.0 (0.00) 0.0 

Entrée salads 1.7 u (0.87) 2.8 u (1.48) 0.5 u (0.49) 0.0 (0.00) 3.1 u (

Beverages excluding milk and 100% fruit juice 53.2 (3.47) 34.2 (3.23) 27.4 (3.13) 77.0 *** (4.50) 44.2 (6

Types of beverages, among those drinking any

Coffee 0.0 u (0.04) 0.0 (0.00) 0.0 (0.00) 0.2 u (0.23) 0.0 (0Tea 2.3 u (1.12) 1.7 u (1.17) 0.0 (.) 3.9 u (2.31) 3.4 u (Beer 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Wine 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Liquor 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Water (plain) 62.9 (3.31) 73.1 (5.42) 73.3 (6.84) 48.4 * (7.03) 71.2 (Noncarbonated, sweetened drinks 27.6 (2.62) 23.3 (4.78) 21.9 (5.67) 35.0 (8.30) 24.1 u (Noncarbonated, low-calorie/sugarfree drinks 10.6 (2.68) 7.4 u (3.08) 4.2 u (2.21) 12.4 u (6.90) 11.4 u (Energy drinks 0.0 (0.00) 0.0 (.) 0.0 (0.00) 0.0 (.) 0.0 (0Any soda 19.6 (3.25) 6.5 u (2.43) 6.6 u (2.77) 24.9 * u (8.64) 6.0 u (

Soda, regular 18.8 (3.15) 6.3 u (2.43) 6.2 u (2.74) 24.9 * u (8.64) 6.0 u (Soda, sugar-free 1.7 u (1.12) 0.2 u (0.17) 0.4 u (0.38) 0.0 (0.00) 0.0 (0

Sweets and desserts 39.9 (2.72) 28.4 (3.50) 26.6 (4.18) 48.4 ** (6.57) 31.5 (4Types of sweets and desserts, among those eating any

Sugar and sugar substitutes 2.3 u (1.39) 1.0 u (1.03) 0.0 (0.00) 5.9 u (4.33) 2.4 u (Syrups/sweet toppings 5.8 u (2.46) 9.4 u (4.12) 8.1 u (3.67) 0.7 * u (0.67) 12.5 u (Jelly 2.2 u (2.16) 0.0 (0.00) 0.0 (.) 0.0 (0.00) 0.0 (0Jello 3.6 u (1.84) 1.1 u (0.70) 1.8 u (1.32) 13.8 u (10.59) 0.4 u (0Candy 33.9 (4.92) 23.4 (5.41) 19.6 u (6.54) 39.9 (9.85) 31.7 u (1Ice cream 14.4 (3.77) 18.2 u (5.92) 13.2 u (4.47) 9.6 u (5.58) 19.6 u (1Pudding 4.8 u (2.31) 1.1 u (0.84) 1.3 u (1.36) 2.0 u (1.99) 1.1 u (Ice/popsicles 8.5 (2.03) 7.2 (2.05) 10.2 u (3.43) 6.2 u (4.34) 2.5 u (

 Sweet rolls 0.3 u (0.24) 0.1 u (0.14) 0.0 (0.00) 0.0 (0.00) 0.3 u (0 Cake/cupcakes 5.0 (1.44) 9.3 u (2.78) 7.7 u (3.57) 0.8 u (0.62) 12.6 u (

Cookies 36.8 (4.78) 40.6 (6.24) 48.7 (7.60) 43.7 (7.92) 31.0 u (9Pies/cobblers 2.6 u (2.51) 2.4 u (2.38) 0.0 (.) 0.0 (0.00) 5.8 u (Pastries 2.5 u (1.40) 0.8 u (0.84) 0.0 (.) 0.3 u (0.33) 2.0 u (Doughnuts 0.4 u (0.27) 1.0 u (0.70) 1.9 u (1.35) 0.0 (.) 0.0 

Salty snacks 20.1 (2.56) 12.6 (2.39) 10.6 (2.12) 29.9 ** (6.25) 16.9 (4Types of salty snacks, among those eating any

Corn-based salty snacks 47.6 (5.22) 34.1 (8.07) 32.3 u (10.83) 42.8 (10.44) 37.3 u (1

 Pretzels/party mix 19.8 u (6.29) 18.6 u (7.09) 23.5 u (10.62) 8.1 u (4.70) 12.4 u (

 Popcorn 6.9 u (2.30) 8.4 u (3.81) 11.6 u (7.19) 17.1 u (9.93) 6.0 u (

 Potato chips 31.4 (5.25) 39.2 (9.02) 33.3 u (14.08) 39.3 (10.47) 44.3 u (1

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Added fats and oils 4.7 u (1.48) 3.4 (0.97) 2.8 u (1.07) 1.0 u (0.74) 4.8 u (1Types of added fats/oils among those eating any

Butter 17.4 u (9.41) 43.3 u (16.21) 53.2 u (20.06) 0.0 (.) 34.7 u (2Margarine 24.8 u (16.15) 3.6 u (3.24) 7.8 u (5.47) 32.1 u (30.81) 0.0 Other added fats 5.9 u (3.82) 6.5 u (3.64) 3.2 u (3.31) 0.0 (.) 9.3 u (

 Other added oils 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Salad dressing 27.0 u (15.70) 19.2 u (10.26) 35.8 u (23.91) 67.9 u (30.81) 4.8 u ( Mayonnaise 0.0 (0.00) 0.0 (0.00) 0.0 (.) 0.0 (0.00) 0.0 (0 Gravy 2.3 u (1.61) 5.8 u (3.79) 0.0 (0.00) 0.0 (.) 10.9 u ( Cream cheese 13.9 u (11.38) 0.0 (0.00) 0.0 (0.00) 0.0 (.) 0.0 (0 Cream/sour cream 13.4 u (6.97) 33.4 u (15.77) 0.0 (0.00) 0.0 (.) 62.5 (1Other 3.2 (0.83) 3.1 u (1.14) 4.8 u (1.96) 4.6 u (3.04) 0.8 u (0

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Sample size 1,084 - 675 - 416 - 170 - 220 Grains 24.8 (2.41) 24.1 (2.78) 21.6 (3.36) 12.7 (3.41) 28.1 (5 Types of grains, among those eating any Whole grains1 8.3 (2.39) 4.4 u (2.77) 2.0 u (1.23) 26.5 * u (11.74) 7.4 u (5 Not whole grain 91.9 (2.34) 95.9 (2.75) 98.0 (1.23) 74.7 * (10.97) 93.3 (5 Bread 25.9 (4.66) 29.7 (6.03) 34.3 (6.51) 20.3 u (12.40) 23.7 u (10 Rolls 14.8 (3.70) 28.9 (5.96) 28.5 (7.28) 1.1 *** (1.18) 32.0 u (9 English muffin 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0 Bagels 4.2 u (2.59) 0.0 0.00 0.0 0.00 0.7 u (0.76) 0.0 0 Biscuits, scones, croissants 0.6 u (0.55) 0.1 u (0.16) 0.3 u (0.33) 0.0 0.00 0.0 0 Muffins 4.2 u (1.85) 6.1 u (3.38) 1.3 u (1.35) 10.8 u (10.06) 11.7 u (8 Cornbread 1.1 u (0.89) 2.2 u (1.70) 4.4 u (3.36) 0.0 (.) 0.0 0 Corn tortillas 0.0 u (0.05) 0.1 u (0.09) 0.2 u (0.19) 0.0 0.00 0.0 0 Flour tortillas 1.1 u (1.02) 0.0 0.00 0.0 0.00 15.5 u (13.41) 0.0 0 Taco shells 2.7 u (2.66) 5.3 u (5.10) 10.9 u (9.62) 0.0 0.00 0.0 0 Crackers 32.4 (3.92) 17.6 (4.69) 14.1 u (5.09) 31.9 u (11.74) 22.6 u (8 Breakfast/granola bar 7.0 u (2.48) 4.0 u (2.72) 0.4 u (0.41) 5.1 u (2.91) 8.2 u (5 Pancakes, waffles, French toast 0.5 u (0.48) 0.9 u (0.94) 0.0 0.00 0.0 0.00 2.0 u (2 Cold cereal 0.7 u (0.45) 0.6 u (0.32) 1.2 u (0.66) 6.1 u (5.67) 0.0  Hot cereal 0.4 u (0.41) 0.0 0.00 0.0 0.00 0.0 0.00 0.0  Rice 3.3 u (1.37) 5.2 u (2.36) 5.9 u (3.02) 6.5 u (4.19) 0.0 0 Pasta 3.2 u (2.07) 1.0 u (0.83) 0.0 0.00 3.2 u (3.28) 2.1 u (1Vegetables 29.2 (2.54) 40.5 (3.64) 42.3 (3.70) 23.5 ** (5.86) 38.2 (6Types of vegetables, among those eating any Raw vegetables 23.7 (3.14) 25.8 (3.26) 25.5 (3.27) 11.4 * u (6.37) 23.8 u (7 Raw lettuce/greens 1.5 u (0.69) 2.1 u (0.96) 2.7 u (1.39) 0.4 u (0.40) 1.4 u (1 Raw carrots 8.2 (2.44) 7.7 u (2.89) 7.0 u (2.96) 9.0 u (6.17) 9.7 u (6 Raw tomatoes 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0 Raw cabbage/coleslaw 0.5 u (0.51) 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0 Other raw (higher in vitamins A and C)2 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0 Other raw (lower in vitamins A and C)2 4.1 u (1.66) 5.3 u (2.17) 5.8 u (2.90) 1.3 u (1.14) 0.4 u (0 Salads (w/greens) 11.5 (2.32) 13.6 (2.77) 14.8 (2.77) 0.8 *** (0.79) 12.5 u (5

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

 Cooked vegetables, excl. potatoes 55.3 (3.78) 62.8 (3.33) 62.5 (4.74) 37.3 * (9.86) 65.6 (

 Cooked green beans 9.3 (2.38) 12.9 (3.07) 18.2 (4.98) 0.0 (.) 3.7 u ( Cooked corn 6.5 u (2.07) 6.3 u (2.18) 7.8 u (2.56) 4.6 u (3.83) 4.8 u ( Cooked peas 1.8 u (1.18) 2.5 u (1.57) 4.1 u (2.54) 0.0 0.00 0.0  Cooked carrots 3.1 u (1.51) 4.0 u (2.03) 2.9 u (1.01) 2.2 u (2.27) 6.2 u ( Cooked broccoli 3.6 u (1.54) 4.6 u (2.04) 4.0 u (1.29) 2.2 u (2.12) 6.1 u ( Cooked tomatoes 32.5 (4.01) 35.0 (4.17) 27.5 (4.76) 26.5 u (9.68) 47.9 ( Cooked mixed 1.7 u (1.17) 2.3 u (1.61) 1.1 u (0.90) 0.0 0.00 4.4 u ( Cooked starchy 0.6 u (0.64) 0.8 u (0.91) 0.0 0.00 0.0 0.00 2.2 u ( Other cooked deep yellow 0.7 u (0.40) 1.0 u (0.55) 1.5 u (0.95) 0.0 0.00 0.2 u ( Other cooked dark green 0.2 u (0.18) 0.0 0.00 0.0 0.00 1.7 u (1.95) 0.0  Other cooked (higher in vitamins A and C)2 0.4 u (0.37) 0.0 0.00 0.0 0.00 3.5 u (3.55) 0.0  Other cooked (lower in vitamins A and C)2 0.3 u (0.26) 0.4 u (0.36) 0.6 u (0.64) 0.0 0.00 0.0  Other fried 0.4 u (0.27) 0.5 u (0.37) 0.9 u (0.63) 0.0 0.00 0.0  Cooked potatoes 49.0 (4.26) 38.9 (4.25) 38.2 (5.82) 80.6 *** (8.19) 43.6 ( Cooked potatoes-not fried 10.5 (3.01) 8.1 (2.40) 11.5 u (3.47) 14.3 u (7.56) 3.0 u ( Cooked potatoes-fried 38.5 (4.22) 30.8 (4.34) 26.7 (4.85) 66.3 *** (10.80) 40.6 ( Vegetable juice 1.0 u (1.05) 0.0 0.00 0.0 0.00 0.0 0.00 0.0 Fruit and 100% fruit juice 40.7 (2.90) 45.3 (2.85) 45.0 (4.19) 29.5 * (6.12) 48.0 (

Types of fruit, among those eating any

 Any whole fruit 84.9 (2.22) 84.2 (2.38) 83.5 (3.32) 78.8 (10.89) 86.3 (

Fresh fruit 59.4 (3.88) 49.2 (3.94) 47.1 (6.20) 64.3 (14.57) 50.3 (

Fresh orange 7.2 (1.83) 7.2 (1.51) 8.6 (2.29) 1.7 * u (1.43) 3.7 u (Fresh other citrus 0.0 u (0.04) 0.1 u (0.07) 0.0 (0.00) 0.0 (0.00) 0.2 u (Fresh apple 25.2 (3.07) 25.4 (3.48) 23.8 (4.95) 10.8 u (5.17) 26.1 (Fresh banana 9.6 u (2.95) 4.9 u (1.91) 4.7 u (1.95) 45.0 * u (16.32) 5.5 u (Fresh melon 1.7 u (1.00) 1.5 u (1.49) 2.8 u (2.58) 1.2 u (1.18) 0.0 (Fresh watermelon 1.6 u (0.94) 0.3 u (0.27) 0.6 u (0.50) 0.0 (.) 0.0 Fresh grapes 6.5 (1.66) 3.9 u (1.41) 2.6 u (1.29) 6.2 u (3.90) 6.0 u (Fresh peach/nectarine 1.4 u (0.56) 2.3 u (0.96) 3.1 u (1.58) 0.5 u (0.40) 1.6 u (Fresh pear 1.8 u (0.99) 2.5 u (1.65) 3.5 u (2.16) 2.8 u (2.82) 1.3 u (Fresh berries 3.9 u (2.54) 0.4 u (0.29) 0.8 u (0.53) 4.6 u (4.45) 0.0 

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Fresh pineapple 4.3 (0.80) 6.8 (1.38) 6.7 u (4.24) 0.0 (0.00) 7.4 u (4Other fresh fruit 4.9 u (2.14) 1.0 u (0.53) 0.4 u (0.36) 3.2 u (3.22) 0.3 u (0Avocado/guacamole 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Lemon/lime - any form 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

 Canned or frozen fruit, total 27.7 (3.65) 37.1 (4.21) 39.5 (6.64) 19.1 u (10.23) 36.0 (8

Canned or frozen in syrup 3.3 u (1.10) 5.3 u (1.86) 7.2 u (2.36) 0.0 (.) 3.4 u (3Canned or frozen, no syrup 24.3 (3.69) 31.8 (4.55) 32.3 (6.24) 19.1 u (10.23) 32.6 (7

Applesauce, canned/ frozen apples 6.7 u (2.14) 3.1 u (1.13) 3.4 u (2.13) 17.7 u (9.63) 2.8 u (1Canned/frozen peaches 8.2 (1.95) 12.5 (2.65) 13.3 (3.57) 1.4 ** u (1.49) 12.5 u (5Canned/frozen pineapple 6.5 u (2.22) 11.0 u (3.48) 10.6 u (5.21) 0.0 * (0.00) 11.7 u (5Other canned/frozen 7.2 (1.88) 12.0 (3.10) 15.1 u (4.60) 0.0 ** (0.00) 9.0 u (4

100% Fruit juice 24.9 (3.46) 24.4 (4.01) 25.3 (4.69) 58.7 * (15.34) 22.3 (6

Non-citrus juice 18.7 (3.33) 16.4 (3.70) 17.4 (4.05) 50.2 * u (15.91) 14.1 u (6Citrus juice 6.4 (1.20) 8.4 (1.61) 8.6 (2.11) 8.5 u (4.22) 8.2 u (2

Dried fruit 0.4 u (0.25) 0.4 u (0.36) 0.8 u (0.66) 0.0 (0.00) 0.0 (0

Milk and milk products 53.7 (2.96) 80.1 (2.40) 84.7 (2.24) 16.6 *** (3.64) 74.9 (4Types of milk, among those eating any

Cow’s milk, total 92.4 (2.04) 98.8 (0.48) 98.4 (0.65) 63.7 * (14.01) 99.1 (0

Unflavored white milk, total 29.5 (3.22) 27.4 (3.55) 27.5 (4.69) 43.6 (12.10) 26.6 (6

Unflavored whole milk 3.8 (0.94) 3.5 (0.93) 5.2 (1.35) 20.8 u (11.41) 0.5 u (0Unflavored non-whole, total 22.0 (2.92) 19.5 (2.97) 17.7 (3.37) 13.8 u (7.38) 21.6 (6

2% milk, unflavored 11.4 (1.79) 9.6 (1.72) 9.4 (2.21) 8.9 u (5.78) 9.7 u (41% milk, unflavored 9.2 (1.71) 8.9 (2.25) 6.7 (1.98) 4.9 u (4.39) 11.6 u (4Skim milk, unflavored 1.4 u (0.48) 1.0 u (0.42) 1.6 u (0.77) 0.0 (.) 0.3 u (0

 Unflavored, fat not specified 3.8 u (1.23) 4.4 u (1.53) 4.6 u (2.04) 9.0 u (7.99) 4.6 u (2

 Flavored milk, total 62.9 (3.80) 71.4 (3.56) 71.1 (4.69) 20.1 *** (11.57) 72.4 (6

 Flavored, whole milk 12.6 (2.01) 15.4 (2.40) 17.2 (3.06) 11.2 u (10.40) 13.1 u (3 Flavored non-whole, total 34.2 (4.03) 38.2 (4.67) 31.8 (5.12) 5.6 *** (4.46) 47.5 (7

 2% milk, flavored 18.1 (2.48) 20.9 (2.83) 18.4 (3.88) 5.6 * u (4.46) 22.6 (5 1% milk, flavored 12.9 (2.63) 13.4 (2.95) 9.8 (2.89) 0.0 (.) 20.6 (5

 Skim milk, flavored 3.1 u (1.30) 3.9 u (1.66) 3.6 u (1.32) 0.0 (.) 4.3 u (3 Flavored, fat not specified 16.3 (1.97) 17.8 (1.98) 22.0 (3.07) 3.3 *** (3.04) 11.8 (3

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Soymilk 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (.) 0.0 (0Dry or evaporated milk 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Yogurt 3.3 u (1.35) 2.2 u (1.32) 0.7 u (0.42) 5.1 u (3.51) 4.8 u (Cheese 12.2 (2.28) 5.0 (1.34) 4.7 (1.34) 42.1 * u (15.08) 6.0 u (

Meat and meat alternates 21.5 (2.42) 23.8 (3.03) 22.0 (3.75) 19.3 (4.15) 25.6 (3Types of meat, among those eating any

Beef 5.4 u (2.56) 3.1 u (1.70) 3.9 u (2.35) 10.1 u (6.65) 2.6 u (Ground beef 0.1 u (0.09) 0.1 u (0.15) 0.0 (0.00) 0.0 (0.00) 0.3 u (0Pork 3.3 u (2.11) 2.6 u (2.60) 0.0 (0.00) 1.1 u (1.09) 6.1 u (Ham 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Lamb and misc. meats 0.7 u (0.65) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Chicken 57.0 (6.52) 68.1 (6.00) 71.8 (6.17) 58.6 (12.99) 71.3 (1Turkey 1.9 u (0.96) 2.3 u (1.37) 3.9 u (2.64) 4.7 u (4.10) 0.7 u (0Organ meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Hot dogs 3.7 u (2.50) 6.4 u (4.04) 6.2 u (5.42) 0.0 (0.00) 7.7 u (Cold cuts 3.8 u (1.36) 1.9 u (1.27) 0.6 u (0.60) 11.0 * u (4.59) 3.7 u (Fish 4.3 u (2.46) 6.9 u (3.74) 1.5 u (0.84) 0.4 u (0.43) 3.0 u (Shellfish 0.9 u (0.56) 0.2 u (0.18) 0.4 u (0.34) 5.5 u (4.30) 0.0 (0Bacon/sausage 5.2 u (4.25) 1.5 u (1.08) 3.0 u (2.09) 0.0 (.) 0.0 Eggs 6.5 u (4.07) 0.6 u (0.59) 1.2 u (1.15) 0.0 (.) 0.0 Beans 1.7 u (0.81) 2.1 u (1.17) 3.9 u (2.22) 4.0 u (3.47) 0.3 u (0Baked/refried beans 1.8 u (1.38) 3.1 u (2.28) 6.0 u (4.15) 0.0 (0.00) 0.0 (0Soy products 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Protein/meal enhancement 1.9 u (1.83) 3.3 u (3.26) 0.0 (0.00) 0.0 (0.00) 7.7 u (Nuts 0.9 u (0.65) 0.4 u (0.43) 0.0 (0.00) 0.6 u (0.70) 0.0 (0Peanut/almond butter 3.9 u (2.41) 1.8 u (1.37) 0.0 (.) 7.1 u (6.72) 4.3 u (Seeds 1.5 u (0.79) 1.3 u (0.77) 1.8 u (1.26) 0.0 (0.00) 0.0 

Mixed dishes 70.6 (2.60) 75.0 (2.90) 75.8 (3.99) 62.5 * (5.20) 73.7 (3

Types of mixed dishes, among those eating any

Tomato sauce and meat (no pasta) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Chili con carne 0.0 u (0.02) 0.0 u (0.03) 0.1 u (0.06) 0.0 (0.00) 0.0 (0Meat mixtures w/ red meat 1.4 u (0.49) 2.3 u (0.84) 2.2 u (1.17) 1.0 u (0.76) 2.7 u (

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Meat mixtures w/ chicken/turkey 1.5 u (0.75) 0.8 u (0.28) 1.4 u (0.49) 1.5 u (1.34) 0.1 u (0Meat mixtures w/ fish 0.1 u (0.08) 0.0 (0.00) 0.0 (0.00) 0.7 u (0.67) 0.0 (0Hamburgers/cheeseburgers 9.5 (1.74) 11.0 (2.52) 6.5 (1.59) 11.7 u (5.15) 15.2 (Other sandwiches 47.6 (3.16) 37.1 (3.54) 38.0 (4.36) 53.7 (6.92) 36.6 (

Hot dogs 6.9 (1.44) 10.8 (2.43) 11.4 u (3.49) 4.9 u (2.46) 10.3 u (Luncheon meat 14.7 (2.07) 6.1 (1.65) 5.8 u (2.07) 32.9 ** (8.52) 6.3 u (Beef, pork, ham 2.5 (0.73) 2.2 u (0.94) 1.9 u (1.31) 1.2 u (0.91) 1.6 u (0Chicken, turkey 9.3 (1.60) 10.9 (2.06) 12.9 (3.46) 6.3 u (2.81) 9.4 u (Cheese (no meat) 2.7 u (0.88) 3.6 u (1.36) 4.0 u (2.12) 3.7 u (2.77) 3.5 u (Fish 1.9 u (1.00) 0.8 u (0.35) 1.2 u (0.60) 0.2 u (0.23) 0.3 u (0Peanut butter 9.7 (1.45) 3.0 u (0.95) 2.7 u (1.22) 5.0 u (2.33) 3.0 u (Breakfast sandwiches 0.5 u (0.46) 0.8 u (0.83) 0.0 (0.00) 0.0 (0.00) 2.1 u (

 Pizza (no meat) 8.5 (1.38) 13.0 (2.20) 13.5 (2.54) 5.0 ** (0.93) 13.7 ( Pizza w/ meat 13.6 (1.96) 18.7 (2.77) 20.6 (3.91) 9.5 u (4.11) 15.7 ( Mexican entrees 8.0 (1.12) 9.3 (2.00) 8.4 (2.35) 13.5 u (4.96) 10.1 u ( Macaroni and cheese 2.4 u (0.81) 1.8 u (0.57) 2.3 u (0.94) 4.0 u (3.62) 1.3 u (0 Pasta dishes 6.4 (1.17) 7.9 (1.69) 6.6 (1.68) 4.0 u (2.11) 10.8 u ( Rice dishes 0.7 u (0.27) 0.3 u (0.18) 0.4 u (0.27) 2.8 u (1.67) 0.3 u (0 Other grain mixtures 1.6 u (0.67) 1.3 u (0.74) 0.4 u (0.42) 0.0 (.) 1.1 u (0 Meat soup 2.2 u (1.16) 0.1 u (0.07) 0.0 (.) 0.8 u (0.62) 0.2 u (0 Bean soup 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Grain soups 1.7 u (1.05) 1.1 u (1.07) 2.0 u (1.94) 1.7 u (0.88) 0.0  Vegetables mixtures (incl. soup) 1.1 u (0.49) 1.2 u (0.61) 1.7 u (1.00) 0.7 u (0.54) 0.6 u (0

Entrée salads 2.0 u (1.04) 1.8 u (0.67) 2.3 u (1.03) 0.0 * (0.00) 0.7 u (0

Beverages excluding milk and 100% fruit juice 55.3 (2.78) 36.4 (2.85) 30.2 (3.21) 79.1 *** (4.93) 43.6 (4

Types of beverages, among those drinking any

Coffee 0.2 u (0.18) 0.5 u (0.53) 0.0 (0.00) 0.1 u (0.07) 1.1 u (Tea 3.3 (0.97) 2.0 u (1.12) 1.0 u (1.01) 4.2 u (2.64) 3.3 u (Beer 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Wine 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Liquor 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Water (plain) 58.6 (2.84) 68.6 (4.96) 67.0 (6.39) 52.5 (5.90) 70.2 (Noncarbonated, sweetened drinks 24.5 (3.09) 17.5 (3.24) 15.1 (4.22) 27.7 (5.49) 19.5 (Noncarbonated, low-calorie/sugarfree drinks 8.0 (1.87) 5.9 (1.76) 8.5 u (2.80) 5.9 u (2.53) 4.3 u (Energy drinks 0.4 u (0.28) 0.0 (.) 0.0 (0.00) 0.9 u (0.93) 0.0 (0Any soda 26.3 (3.33) 15.8 (4.15) 19.7 (5.78) 38.3 * (6.34) 12.4 u (

Soda, regular 22.8 (2.84) 13.4 (3.04) 18.2 (5.20) 33.0 (5.70) 8.8 u (Soda, sugar-free 4.3 u (2.00) 2.4 u (1.84) 1.5 u (1.61) 5.3 u (2.72) 3.6 u (

Sweets and desserts 36.4 (2.55) 26.3 (2.32) 22.9 (2.91) 43.2 *** (5.07) 31.8 (4Types of sweets and desserts, among those eating any

Sugar and sugar substitutes 4.1 u (2.91) 1.1 u (1.11) 0.0 (.) 2.6 u (1.97) 2.3 u (Syrups/sweet toppings 6.1 u (2.59) 5.3 u (2.96) 10.4 u (5.42) 0.0 (.) 0.6 u (0Jelly 1.1 u (1.10) 3.0 u (2.99) 0.0 (0.00) 0.0 (0.00) 6.2 u (Jello 4.3 u (1.40) 6.9 u (2.35) 8.1 u (3.97) 1.9 u (1.90) 5.1 u (Candy 36.3 (3.83) 28.2 (4.41) 34.1 (7.81) 56.8 * (7.19) 23.3 (Ice cream 11.7 (2.74) 11.8 u (4.22) 7.3 u (2.95) 21.6 u (7.38) 15.1 u (Pudding 2.3 u (1.02) 1.5 u (0.97) 1.0 u (0.79) 0.9 u (0.92) 2.2 u (Ice/popsicles 6.9 (1.91) 4.4 u (1.97) 2.2 u (1.39) 9.8 u (4.97) 3.4 u (

 Sweet rolls 3.0 u (2.00) 0.7 u (0.69) 1.5 u (1.48) 0.0 (0.00) 0.0  Cake/cupcakes 6.2 u (2.03) 7.2 u (3.23) 11.1 u (5.39) 7.4 u (4.05) 4.0 u (

Cookies 32.3 (4.29) 36.2 (6.25) 30.0 (7.01) 33.0 (7.37) 44.7 (1Pies/cobblers 0.3 u (0.16) 0.5 u (0.37) 0.7 u (0.73) 0.0 (0.00) 0.2 u (0Pastries 4.0 u (1.78) 7.6 u (4.31) 3.2 u (2.55) 1.1 u (0.79) 12.8 u (Doughnuts 0.1 u (0.09) 0.2 u (0.21) 0.0 (.) 0.0 (0.00) 0.4 u (0

Salty snacks 23.2 (2.50) 13.4 (2.10) 13.6 (2.43) 36.9 *** (4.96) 12.0 (3Types of salty snacks, among those eating any

Corn-based salty snacks 46.7 (6.68) 43.1 (7.77) 46.8 (9.56) 44.5 (11.73) 27.1 u (1

 Pretzels/party mix 22.8 u (7.12) 22.6 u (8.43) 15.4 u (7.20) 8.6 u (5.54) 39.0 u (1

 Popcorn 4.2 (1.18) 6.9 u (2.70) 6.0 u (2.90) 3.8 u (2.69) 9.5 u (

 Potato chips 29.5 (5.24) 29.6 (7.45) 35.0 (9.02) 45.5 (12.29) 25.1 u (1

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Added fats and oils 8.4 (1.48) 6.7 (1.69) 5.8 (1.59) 3.5 u (1.64) 6.8 u (2Types of added fats/oils among those eating any

Butter 17.2 u (8.52) 4.5 u (2.02) 6.2 u (3.53) 2.5 u (1.95) 3.9 u (Margarine 8.5 u (4.96) 16.7 u (9.65) 11.6 u (8.89) 0.0 (.) 27.9 u (2Other added fats 8.5 u (5.13) 7.9 u (6.59) 6.8 u (6.58) 15.7 u (13.82) 11.5 u (1

 Other added oils 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Salad dressing 28.6 u (8.88) 55.6 (9.94) 45.7 (11.93) 80.5 (13.51) 56.7 u (2 Mayonnaise 0.8 u (0.85) 0.0 (.) 0.0 (.) 0.0 (0.00) 0.0 (0 Gravy 9.1 u (3.45) 17.6 u (7.44) 31.2 u (11.64) 0.0 ** (0.00) 3.9 u ( Cream cheese 22.6 u (10.85) 0.0 (0.00) 0.0 (0.00) 2.7 u (2.88) 0.0 (0 Cream/sour cream 14.7 u (7.64) 2.0 u (1.82) 4.3 u (3.72) 1.4 u (1.50) 0.0 Other 2.8 (0.80) 3.9 u (1.33) 2.7 u (0.98) 3.1 u (2.57) 6.0 u (3

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Sample size 827 - 332 - 172 - 202 - 132 Grains 19.7 (2.36) 11.5 (2.36) 7.4 u (2.82) 10.6 u (3.21) 15.7 (4 Types of grains, among those eating any Whole grains1 22.2 (5.73) 4.6 u (4.10) 15.0 u (12.62) 44.6 u (17.19) 1.1 u (1 Not whole grain 79.3 (5.80) 96.1 (3.99) 85.0 (12.62) 55.4 u (17.19) 100.0 (0 Bread 11.3 u (3.58) 12.3 u (6.64) 13.2 u (10.62) 4.1 u (2.65) 12.8 u (8 Rolls 9.0 u (3.62) 37.2 u (14.73) 39.8 u (12.80) 0.0 ** (0.00) 37.9 u (20 English muffin 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Bagels 2.4 u (1.93) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Biscuits, scones, croissants 5.9 u (3.80) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Muffins 0.4 u (0.23) 0.7 u (0.67) 0.0 (0.00) 0.0 (0.00) 0.9 u (1 Cornbread 0.9 u (0.94) 4.2 u (4.30) 16.3 u (15.22) 0.0 (0.00) 0.0 (0 Corn tortillas 0.2 u (0.14) 0.0 (0.00) 0.0 (0.00) 1.2 u (1.26) 0.0 (0 Flour tortillas 6.0 u (3.31) 3.4 u (3.85) 0.0 (0.00) 9.2 u (8.50) 0.0 (0 Taco shells 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Crackers 32.8 (7.56) 27.5 u (15.21) 19.9 u (12.17) 16.0 u (10.05) 32.2 u (21 Breakfast/granola bar 20.2 (5.83) 0.8 u (0.77) 0.0 (0.00) 31.7 u (17.71) 1.1 u (1 Pancakes, waffles, French toast 3.9 u (1.28) 0.0 (0.00) 0.0 (0.00) 15.3 u (11.17) 0.0 (0 Cold cereal 4.6 u (2.20) 3.9 u (3.99) 15.0 u (12.62) 15.0 u (11.93) 0.0 (0 Hot cereal 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Rice 6.1 u (2.34) 14.6 u (9.30) 12.1 u (11.02) 7.3 u (5.16) 15.7 u (13 Pasta 3.0 u (2.49) 0.8 u (0.77) 0.0 (0.00) 3.1 u (2.31) 1.1 u (1Vegetables 28.1 (2.46) 40.2 (5.01) 36.5 (5.36) 18.6 ** (3.40) 43.7 (8Types of vegetables, among those eating any Raw vegetables 16.1 (3.60) 12.5 (2.97) 7.7 u (2.74) 7.0 u (6.32) 17.0 (4 Raw lettuce/greens 0.3 u (0.32) 0.6 u (0.59) 0.0 (0.00) 0.0 (0.00) 1.1 u (1 Raw carrots 2.3 u (1.59) 3.5 u (2.82) 1.4 u (1.44) 0.0 (0.00) 5.4 u (4 Raw tomatoes 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Raw cabbage/coleslaw 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Other raw (higher in vitamins A and C)2 0.8 u (0.48) 0.3 u (0.26) 0.0 (0.00) 0.0 (0.00) 0.5 u (0 Other raw (lower in vitamins A and C)2 0.1 u (0.10) 0.2 u (0.18) 0.5 u (0.50) 0.0 (0.00) 0.0 (0 Salads (w/greens) 13.0 (3.42) 7.9 (2.26) 5.8 u (2.43) 7.0 u (6.32) 10.1 u (3See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

 Cooked vegetables, excl. potatoes 47.9 (4.55) 41.1 (6.34) 55.0 (8.55) 56.5 (10.34) 27.0 (8

 Cooked green beans 1.6 u (0.96) 1.1 u (0.56) 2.9 u (1.52) 0.0 (0.00) 0.0 (0 Cooked corn 3.4 u (1.74) 6.0 u (3.23) 4.7 u (2.57) 1.9 u (1.37) 2.6 u (2 Cooked peas 0.4 u (0.34) 0.7 u (0.64) 1.9 u (1.65) 0.0 (0.00) 0.0 (0 Cooked carrots 2.4 u (2.37) 0.0 (0.00) 0.0 (0.00) 0.4 u (0.40) 0.0 (0 Cooked broccoli 1.7 u (0.84) 1.2 u (0.84) 0.2 u (0.22) 0.4 u (0.40) 1.5 u (1 Cooked tomatoes 38.7 (4.85) 33.4 (5.36) 48.5 (8.94) 51.6 (11.04) 22.9 u (7 Cooked mixed 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Cooked starchy 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Other cooked deep yellow 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Other cooked dark green 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Other cooked (higher in vitamins A and C)2 0.5 u (0.35) 0.1 u (0.08) 0.0 (0.00) 2.6 u (2.72) 0.1 u (0 Other cooked (lower in vitamins A and C)2 0.0 u (0.05) 0.0 (0.00) 0.0 (0.00) 0.4 u (0.40) 0.0 (0 Other fried 0.3 u (0.26) 0.5 u (0.47) 1.3 u (1.27) 0.0 (0.00) 0.0 (0 Cooked potatoes 68.9 (5.91) 80.0 (4.90) 82.0 (4.74) 82.1 (8.75) 81.5 (6 Cooked potatoes-not fried 8.9 u (2.97) 13.4 u (4.25) 12.1 (3.25) 11.1 u (10.09) 15.8 u (6 Cooked potatoes-fried 60.2 (5.68) 66.8 (6.58) 70.5 (5.23) 71.0 (11.67) 65.7 (10 Vegetable juice 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Fruit and 100% fruit juice 22.9 (2.49) 26.4 (4.00) 26.7 (4.71) 12.7 * (3.77) 22.4 (6

Types of fruit, among those eating any

 Any whole fruit 79.2 (4.34) 75.2 (5.93) 65.3 (8.21) 65.6 (13.34) 88.8 (5

Fresh fruit 63.0 (5.81) 40.9 (7.18) 31.9 (5.58) 60.4 (13.73) 41.9 (10

Fresh orange 7.5 u (2.59) 7.3 u (3.26) 3.8 u (2.14) 5.2 u (4.41) 13.1 u (7Fresh other citrus 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Fresh apple 31.2 (5.45) 19.9 (5.33) 15.9 u (5.65) 42.5 * (11.18) 20.8 u (10Fresh banana 6.2 u (2.40) 6.2 u (4.06) 2.3 u (1.75) 5.8 u (4.99) 0.0 (0Fresh melon 0.5 u (0.47) 1.2 u (1.06) 2.9 u (2.34) 0.0 (0.00) 0.0 (0Fresh watermelon 2.3 u (2.04) 0.4 u (0.43) 0.0 (0.00) 0.0 (0.00) 1.0 u (1Fresh grapes 8.2 u (3.52) 3.2 u (2.10) 2.3 u (2.25) 5.8 u (4.99) 5.3 u (4Fresh peach/nectarine 0.6 u (0.46) 1.4 u (1.07) 3.3 u (2.57) 0.0 (0.00) 0.0 (0Fresh pear 0.2 u (0.17) 0.5 u (0.41) 0.2 u (0.25) 0.0 (0.00) 0.9 u (0Fresh berries 4.3 u (3.00) 1.1 u (1.06) 2.7 u (2.35) 0.0 (0.00) 0.0 (0

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Fresh pineapple 3.0 u (2.17) 2.2 u (1.33) 5.3 u (2.64) 0.0 * (0.00) 0.0 (0Other fresh fruit 4.6 u (2.54) 1.5 u (1.19) 2.7 u (2.69) 7.4 u (4.68) 0.9 u (0Avocado/guacamole 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Lemon/lime - any form 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

 Canned or frozen fruit, total 18.2 (3.45) 37.3 (5.35) 33.4 (7.35) 11.5 * u (5.47) 54.0 (1

Canned or frozen in syrup 1.3 u (0.71) 2.6 u (1.66) 6.0 u (3.77) 1.4 u (1.42) 0.3 u (0Canned or frozen, no syrup 16.9 (3.52) 34.7 (5.64) 27.4 (7.63) 10.1 u (5.33) 53.7 (1

Applesauce, canned/ frozen apples 5.5 u (2.11) 9.6 u (4.53) 7.6 u (4.81) 5.3 u (3.35) 15.1 u (Canned/frozen peaches 4.6 u (1.67) 10.1 u (3.59) 6.9 u (4.61) 0.4 u (0.46) 16.1 u (Canned/frozen pineapple 1.3 u (0.92) 2.9 u (1.99) 0.0 (0.00) 0.0 (0.00) 6.8 u (Other canned/frozen 7.0 u (2.36) 14.7 u (5.68) 18.9 u (6.21) 5.8 u (4.99) 16.0 u (1

100% Fruit juice 30.3 (6.15) 39.1 (9.59) 41.9 (8.04) 40.6 u (14.02) 28.7 u (1

Non-citrus juice 15.8 u (4.87) 24.1 u (8.70) 30.3 (7.41) 13.3 u (8.02) 26.3 u (1Citrus juice 14.5 (4.10) 15.0 u (6.19) 11.6 u (4.94) 27.3 u (12.11) 2.4 u (

Dried fruit 2.1 u (2.09) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

Milk and milk products 28.0 (3.33) 60.2 (4.36) 68.5 (6.11) 6.2 *** (2.32) 55.9 (6Types of milk, among those eating any

Cow’s milk, total 86.1 (3.41) 96.9 (1.50) 97.0 (2.58) 42.3 ** u (17.19) 97.7 (

Unflavored white milk, total 35.2 (5.85) 35.0 (7.07) 35.8 (7.58) 24.0 u (9.85) 35.4 u (1

Unflavored whole milk 5.6 u (2.31) 6.0 u (2.85) 6.3 u (2.04) 15.7 u (7.33) 6.5 u (Unflavored non-whole, total 25.9 (5.90) 24.7 (6.87) 22.8 u (7.63) 2.4 * u (2.51) 26.4 u (1

2% milk, unflavored 13.6 (3.78) 10.0 u (3.55) 14.2 u (7.34) 2.4 u (2.51) 3.8 u (1% milk, unflavored 8.2 u (3.34) 9.8 u (4.02) 7.8 u (3.19) 0.0 * (0.00) 12.8 u (Skim milk, unflavored 4.0 u (3.18) 5.0 u (3.88) 0.8 u (0.48) 0.0 (0.00) 9.8 u (

 Unflavored, fat not specified 3.7 u (1.91) 4.3 u (2.36) 6.7 u (4.57) 5.9 u (4.65) 2.5 u (

 Flavored milk, total 51.9 (6.27) 63.2 (7.02) 63.7 (7.63) 18.3 ** u (12.24) 62.6 (1

 Flavored, whole milk 6.0 (1.63) 7.4 (2.07) 6.9 (1.45) 0.0 *** (0.00) 8.7 u ( Flavored non-whole, total 29.0 (4.18) 34.8 (4.96) 30.2 (6.44) 18.3 u (12.24) 39.6 (1

 2% milk, flavored 12.8 (2.97) 15.4 (3.72) 9.2 u (3.05) 5.4 u (4.56) 21.1 u ( 1% milk, flavored 11.6 (3.18) 13.6 (3.86) 16.8 u (5.11) 12.9 u (11.71) 10.4 u (

 Skim milk, flavored 4.7 u (1.97) 5.8 u (2.36) 4.2 u (1.89) 0.0 * (0.00) 8.1 u ( Flavored, fat not specified 16.9 (4.35) 21.0 (5.05) 26.6 u (8.18) 0.0 ** (0.00) 14.3 u (

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Soymilk 0.5 u (0.53) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Dry or evaporated milk 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Yogurt 1.8 u (0.97) 0.2 u (0.16) 0.0 (0.00) 4.1 u (4.21) 0.3 u (0Cheese 14.8 (3.50) 6.8 u (2.47) 5.9 u (3.38) 56.1 ** u (17.46) 7.3 u (

Meat and meat alternates 14.5 (2.31) 12.2 (2.28) 16.4 (4.42) 16.8 (4.33) 7.0 u (2Types of meat, among those eating any

Beef 2.6 u (1.15) 2.0 u (1.12) 2.5 u (1.87) 3.4 u (2.37) 2.2 u (Ground beef 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Pork 1.4 u (0.94) 0.0 (0.00) 0.0 (0.00) 1.0 u (1.00) 0.0 (0Ham 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Lamb and misc. meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Chicken 62.3 (7.02) 73.5 (9.65) 84.5 (8.64) 86.1 (7.37) 69.8 (1Turkey 1.4 u (1.30) 4.3 u (4.18) 7.4 u (7.09) 0.0 (0.00) 1.1 u (Organ meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Hot dogs 1.0 u (1.05) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Cold cuts 4.4 u (2.98) 0.0 (0.00) 0.0 (0.00) 0.4 u (0.40) 0.0 (0Fish 4.6 u (3.15) 12.3 u (8.68) 4.1 u (4.20) 1.4 u (1.19) 2.9 u (Shellfish 0.2 u (0.23) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Bacon/sausage 2.0 u (1.59) 5.5 u (4.63) 1.1 u (1.23) 1.3 u (1.35) 17.0 u (1Eggs 3.9 u (3.30) 0.0 (0.00) 0.0 (0.00) 1.3 u (1.35) 0.0 (0Beans 3.7 u (3.37) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Baked/refried beans 3.8 u (3.30) 0.6 u (0.44) 0.4 u (0.48) 0.0 (0.00) 1.2 u (Soy products 0.1 u (0.12) 0.4 u (0.43) 0.0 (0.00) 0.0 (0.00) 1.4 u (Protein/meal enhancement 2.6 u (1.85) 0.0 (0.00) 0.0 (0.00) 7.2 u (6.57) 0.0 (0Nuts 1.7 u (1.17) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Peanut/almond butter 0.9 u (0.94) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Seeds 9.4 u (6.99) 1.3 u (1.30) 0.0 (0.00) 1.9 u (2.02) 4.4 u (

Mixed dishes 68.9 (3.00) 86.8 (3.59) 88.1 (3.95) 54.7 *** (4.69) 88.0 (5

Types of mixed dishes, among those eating any

Tomato sauce and meat (no pasta) 0.0 u (0.04) 0.0 (0.00) 0.0 (0.00) 0.3 u (0.27) 0.0 (0Chili con carne 1.1 u (0.82) 0.7 u (0.72) 1.7 u (1.69) 0.3 u (0.31) 0.0 (0Meat mixtures w/ red meat 1.2 u (0.72) 1.6 u (1.42) 3.8 u (3.31) 0.0 (0.00) 0.2 u (0

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Meat mixtures w/ chicken/turkey 3.1 u (1.20) 1.9 u (1.32) 1.0 u (0.84) 1.1 u (0.62) 2.7 u (Meat mixtures w/ fish 0.9 u (0.78) 0.0 (0.00) 0.0 (0.00) 0.5 u (0.48) 0.0 (0Hamburgers/cheeseburgers 12.1 (2.36) 10.7 u (3.24) 13.9 (3.97) 19.4 (5.52) 8.2 u (Other sandwiches 40.9 (3.63) 34.0 (5.19) 30.8 (6.94) 39.1 (9.07) 34.2 (

Hot dogs 3.5 u (1.49) 6.3 u (3.01) 10.2 u (5.53) 1.3 u (0.95) 3.2 u (Luncheon meat 16.2 (2.18) 8.5 u (2.76) 4.6 u (1.70) 14.0 * u (4.40) 10.2 u (Beef, pork, ham 3.7 u (1.89) 4.8 u (2.27) 1.2 u (1.08) 3.2 u (2.31) 7.4 u (Chicken, turkey 8.9 (1.36) 12.4 (2.36) 13.3 (3.17) 11.5 u (4.45) 11.5 u (Cheese (no meat) 2.4 u (1.02) 1.0 u (0.62) 0.6 u (0.59) 4.8 u (4.49) 0.7 u (0Fish 1.5 u (0.89) 0.6 u (0.41) 0.8 u (0.83) 1.8 u (1.78) 0.6 u (0Peanut butter 5.4 u (1.87) 0.6 u (0.55) 0.0 (0.00) 2.2 u (2.13) 1.2 u (Breakfast sandwiches 0.3 u (0.19) 0.0 (0.00) 0.0 (0.00) 0.4 u (0.39) 0.0 (0

 Pizza (no meat) 10.2 (1.58) 11.3 (2.91) 12.7 u (5.07) 6.7 u (3.28) 10.7 u ( Pizza w/ meat 19.0 (3.27) 29.0 (4.87) 24.7 (6.91) 13.6 u (6.99) 31.2 ( Mexican entrees 8.6 (1.85) 7.0 (2.09) 9.8 u (3.87) 14.3 u (4.76) 5.8 u ( Macaroni and cheese 2.1 u (0.89) 2.0 u (1.09) 1.9 u (0.92) 2.4 u (2.46) 2.4 u ( Pasta dishes 2.8 u (1.19) 3.3 u (1.70) 5.2 u (3.41) 0.5 u (0.34) 2.2 u ( Rice dishes 1.8 u (0.54) 1.4 u (0.78) 3.1 u (1.89) 2.1 u (0.98) 0.3 u (0 Other grain mixtures 1.5 u (0.64) 0.7 u (0.47) 0.7 u (0.71) 4.8 u (3.08) 0.8 u (0 Meat soup 0.4 u (0.23) 0.3 u (0.18) 0.4 u (0.34) 0.2 u (0.24) 0.2 u (0 Bean soup 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Grain soups 1.5 u (0.58) 0.4 u (0.43) 0.0 (0.00) 4.1 u (2.65) 0.0 (0 Vegetables mixtures (incl. soup) 0.2 u (0.07) 0.3 u (0.25) 0.6 u (0.59) 0.3 u (0.30) 0.1 u (0

Entrée salads 2.4 u (1.13) 4.0 u (2.07) 2.2 u (1.12) 0.0 * (0.00) 4.8 u (

Beverages excluding milk and 100% fruit juice 66.0 (2.43) 45.5 (4.05) 34.2 (5.39) 84.3 *** (2.55) 55.7 (5

Types of beverages, among those drinking any

Coffee 2.3 u (1.49) 0.0 (0.00) 0.0 (0.00) 1.5 u (1.35) 0.0 (0Tea 9.0 (1.78) 8.3 u (3.49) 4.7 u (2.46) 12.7 u (4.31) 10.9 u (Beer 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Wine 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Liquor 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Water (plain) 48.6 (3.61) 51.1 (7.68) 57.0 (9.59) 40.3 (7.16) 49.9 (9Noncarbonated, sweetened drinks 23.7 (3.14) 32.2 (7.36) 32.9 (9.81) 20.5 (3.95) 28.3 u (9Noncarbonated, low-calorie/sugarfree drinks 3.4 u (1.31) 3.8 u (2.87) 0.6 u (0.42) 3.5 u (2.09) 5.7 u (Energy drinks 1.6 u (0.78) 0.2 u (0.25) 0.8 u (0.82) 4.8 u (3.18) 0.0 (0Any soda 32.3 (4.17) 14.5 u (4.55) 18.9 (5.65) 45.8 ** (8.55) 10.5 u (

Soda, regular 30.5 (4.01) 13.4 u (4.43) 15.3 u (4.77) 43.1 ** (8.63) 10.5 u (Soda, sugar-free 3.2 u (1.32) 3.1 u (2.30) 3.5 u (3.46) 2.7 u (1.43) 3.3 u (

Sweets and desserts 32.2 (2.45) 22.6 (3.58) 20.6 (4.59) 38.2 ** (4.69) 23.3 (6Types of sweets and desserts, among those eating any

Sugar and sugar substitutes 4.8 u (2.02) 0.2 u (0.17) 0.0 (0.00) 8.9 u (4.64) 0.3 u (0Syrups/sweet toppings 5.6 (1.60) 4.9 u (3.34) 7.8 u (6.60) 5.3 u (3.39) 3.9 u (Jelly 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Jello 1.4 u (0.98) 1.3 u (0.96) 3.5 u (2.50) 0.0 (0.00) 0.0 (0Candy 47.2 (4.44) 42.0 (6.51) 42.5 (11.63) 40.0 (10.08) 43.8 (Ice cream 11.0 u (3.62) 11.3 u (4.72) 17.4 u (8.83) 10.8 u (4.66) 9.2 u (Pudding 1.5 u (0.89) 2.7 u (2.67) 7.4 u (6.61) 0.0 (0.00) 0.0 (0Ice/popsicles 5.2 u (2.79) 3.5 u (2.14) 4.4 u (2.87) 4.7 u (3.51) 0.3 u (0

 Sweet rolls 1.4 u (0.60) 2.4 u (1.73) 3.1 u (2.60) 0.2 u (0.25) 2.4 u ( Cake/cupcakes 4.7 u (1.79) 9.3 u (6.09) 4.8 u (2.78) 0.7 u (0.60) 14.4 u (1

Cookies 30.2 (4.48) 39.5 (7.01) 38.1 u (12.55) 31.4 u (9.57) 37.1 (Pies/cobblers 1.0 u (0.61) 0.4 u (0.44) 1.2 u (1.17) 0.0 (0.00) 0.0 (0Pastries 2.3 u (1.39) 2.1 u (2.06) 0.0 (0.00) 7.6 u (5.53) 3.9 u (Doughnuts 1.0 u (0.50) 0.0 (0.00) 0.0 (0.00) 1.6 u (1.03) 0.0 (0

Salty snacks 19.3 (1.71) 9.8 (1.95) 9.0 (2.46) 24.1 ** (4.94) 9.9 (2Types of salty snacks, among those eating any

Corn-based salty snacks 58.0 (5.72) 62.2 (8.72) 68.6 (11.55) 54.5 (11.20) 62.5 (1

 Pretzels/party mix 20.5 (5.25) 20.8 u (8.79) 23.4 u (14.95) 12.8 u (6.03) 18.9 u (1

 Popcorn 5.1 u (2.78) 0.0 (0.00) 0.0 (0.00) 4.8 u (3.69) 0.0 (0

 Potato chips 25.7 (4.51) 23.3 (6.87) 24.9 u (10.56) 36.8 (9.20) 18.6 u (9

See notes at end of table. 
Table C-4. Food Choices at Lunch: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Added fats and oils 4.6 (0.97) 4.4 u (1.33) 5.7 u (2.18) 4.3 u (1.80) 3.5 u (1Types of added fats/oils among those eating any

Butter 6.4 u (4.95) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (Margarine 3.7 u (3.49) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (Other added fats 8.0 u (4.51) 0.9 u (0.94) 1.7 u (1.82) 22.3 u (18.17) 0.0 (

 Other added oils 10.8 u (9.81) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 ( Salad dressing 22.3 u (7.69) 34.3 u (15.73) 18.1 u (15.96) 19.0 u (12.60) 61.3 u (2 Mayonnaise 19.9 u (7.31) 42.6 u (13.98) 48.3 u (18.81) 25.9 u (20.99) 25.0 u (2 Gravy 14.8 (4.07) 22.3 u (10.60) 31.9 u (16.95) 0.0 (0.00) 13.7 u (1 Cream cheese 11.6 u (7.78) 0.0 (0.00) 0.0 (0.00) 20.5 u (17.91) 0.0 ( Cream/sour cream 6.2 u (3.29) 0.0 (0.00) 0.0 (0.00) 12.3 u (8.12) 0.0 (Other 3.1 u (0.96) 2.5 u (1.14) 2.1 u (1.04) 8.6 u (4.01) 2.3 u (1

Source: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit Database; CNPP Addendum t

includes NHANES respondents with complete dietary recall data, ages 5–18 years old. Excludes women ages 12–19 years who were in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Foods consumed from the vegetables, fruits, grains, and meat/meat alternate 

consumed as discrete items and do not include foods consumed as part of mixed dishes. Food choices reflect individual foods consum

were reported to be eaten in ‘combination’ as sandwiches, Mexican entrees, green salads, and soups. In these cases, the foods repo

counted as one food choice (for example, a sandwich reported as a beef, cheese, and roll was counted in the “cheeseburger/hamburgchoice). ‘All school children’ includes children with missing NSLP participation or income. ‘All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonparticipants

proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP participants and nonpa

groups. NSLP participants are identified as school children likely to have received a reimbursable school lunch on the intake day (see 

1 Grains are classified as whole grains if at least 50 percent of the total grains are whole grain. The MyPyramid data sources listed abov

grains. 2 "Other raw" and "Other cooked" vegetables include all vegetables not categorized separately. Within these two groups, vegetables in 

distribution of Vitamins A or C per 100 grams were categorized as "higher in nutrients"; all others are "lower in nutrients." Raw vegetainclude broccoli, peppers (sweet and hot), snow peas, seaweed, and leeks. Raw vegetables that are low in nutrients include onions, cradishes, mushrooms, asparagus, squash, and green peas. Cooked vegetables higher in nutrients include cabbage, peppers, asparasprouts, and snow peas. Cooked vegetables that are lower in nutrients include squash, artichokes, onions, mushrooms, eggplant, beebeans.

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. - Not applicable. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Stan

er

Sample size 2,907 - 1,555 - 941 - 571 - 515 Grains 75.2 (1.15) 73.0 (1.53) 67.3 (2.83) 68.5 (2.80) 77.2 (1 Types of grains, among those eating any Whole grains1 27.4 (1.82) 25.4 (2.13) 22.7 (2.35) 22.3 (2.90) 27.5 (3 Not whole grain 88.0 (1.32) 87.9 (1.81) 89.4 (2.05) 89.0 (2.13) 87.4 (3 Bread 24.8 (1.70) 22.0 (2.05) 21.9 (2.12) 23.7 (3.30) 22.0 (3 Rolls 5.9 (1.05) 10.6 (2.12) 7.5 (1.43) 6.0 u (2.06) 14.8 (3 English muffin 1.0 u (0.53) 1.7 u (1.37) 0.2 u (0.15) 0.0 (.) 2.9 u (2 Bagels 5.2 (0.85) 1.3 u (0.49) 1.6 u (0.70) 3.3 u (1.24) 1.4 u (0 Biscuits, scones, croissants 3.6 (0.71) 4.0 (1.03) 5.6 (1.59) 5.8 u (2.09) 1.8 u (0 Muffins 3.7 (0.65) 4.7 (1.06) 4.3 (1.24) 1.9 u (0.83) 6.0 u (2 Cornbread 1.8 (0.38) 3.1 (0.93) 3.3 u (1.57) 0.4 u (0.28) 3.5 u (1 Corn tortillas 2.7 (0.47) 4.6 (0.77) 8.1 (1.53) 3.4 * u (1.16) 1.2 u (0 Flour tortillas 3.4 (0.94) 1.8 u (0.60) 3.3 (0.86) 4.6 (1.22) 0.4 u (0 Taco shells 0.4 u (0.29) 0.9 u (0.58) 1.2 u (1.02) 0.1 u (0.05) 0.6 u (0 Crackers 20.8 (2.07) 18.0 (2.92) 13.8 (2.37) 20.7 (3.97) 22.6 (4 Breakfast/granola bar 8.1 (1.07) 6.4 (1.14) 4.6 u (1.59) 10.1 u (3.17) 8.0 (1 Pancakes, waffles, French toast 15.2 (1.19) 13.6 (1.84) 9.0 (1.27) 12.4 (2.69) 17.4 (3 Cold cereal 45.3 (1.89) 42.9 (2.58) 46.8 (3.17) 45.6 (4.75) 39.1 (4 Hot cereal 3.3 (0.53) 3.3 (0.80) 3.5 (0.90) 1.7 u (0.74) 3.6 u (1 Rice 9.9 (1.61) 12.6 (2.51) 15.1 (3.61) 10.3 (1.88) 7.5 u (2 Pasta 3.5 (0.56) 2.2 u (1.00) 1.1 u (0.65) 1.6 u (0.70) 3.0 u (1Vegetables 58.3 (1.59) 65.0 (2.31) 64.9 (3.37) 50.0 ** (3.13) 65.9 (4Types of vegetables, among those eating any Raw vegetables 24.2 (2.15) 23.6 (1.91) 18.9 (2.42) 17.7 (4.02) 26.2 (2 Raw lettuce/greens 0.8 u (0.27) 1.2 u (0.36) 1.1 u (0.43) 0.1 * u (0.06) 1.2 u (0 Raw carrots 7.1 (1.05) 7.3 (1.47) 6.0 (1.50) 5.6 u (2.79) 9.6 (2 Raw tomatoes 1.7 u (0.69) 0.3 u (0.21) 0.1 u (0.06) 1.0 u (0.80) 0.1 u (0 Raw cabbage/coleslaw 0.6 u (0.23) 0.4 u (0.24) 0.5 u (0.36) 0.0 u (0.05) 0.0  Other raw (higher in vitamins A and C)2 1.5 (0.40) 1.1 u (0.42) 0.8 u (0.62) 0.2 u (0.18) 0.9 u (0 Other raw (lower in vitamins A and C)2 4.7 (1.00) 5.4 (1.38) 3.0 u (0.96) 1.5 u (1.08) 6.5 u (2 Salads (w/greens) 13.2 (1.73) 12.7 (1.53) 10.3 (1.63) 11.0 u (3.53) 14.1 (2

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

 Cooked vegetables, excl. potatoes 60.5 (1.76) 61.9 (2.91) 66.4 (3.03) 63.7 (3.15) 58.5 (4

 Cooked green beans 8.4 (1.19) 10.4 (1.54) 16.5 (2.85) 1.9 *** (0.90) 4.2 u (1 Cooked corn 9.6 (1.09) 11.4 (1.36) 11.5 (1.46) 12.2 (2.32) 10.1 (1 Cooked peas 2.0 (0.57) 2.8 (0.80) 3.3 u (1.17) 0.6 * u (0.35) 2.5 u (1 Cooked carrots 2.9 (0.66) 2.3 u (0.94) 2.2 u (0.77) 1.1 u (0.60) 2.4 u (1 Cooked broccoli 4.4 (0.80) 4.3 (1.20) 3.2 (0.88) 7.0 u (3.13) 4.6 u (1 Cooked tomatoes 37.0 (1.86) 36.8 (2.95) 38.3 (3.49) 39.0 (3.86) 39.2 (4 Cooked mixed 1.7 (0.45) 1.6 u (0.53) 1.0 u (0.39) 0.9 u (0.62) 1.9 u (1 Cooked starchy 1.1 u (0.37) 1.1 u (0.48) 1.0 u (0.54) 2.9 u (1.87) 1.2 u (0 Other cooked deep yellow 0.8 u (0.35) 0.7 u (0.27) 0.9 u (0.46) 0.7 u (0.62) 0.4 u (0 Other cooked dark green 1.5 u (0.49) 2.3 u (1.00) 1.7 (0.47) 0.6 u (0.62) 2.7 u (1 Other cooked (higher in vitamins A and C)2 2.1 (0.61) 2.3 u (1.03) 1.0 u (0.48) 3.8 u (1.37) 1.5 u (0 Other cooked (lower in vitamins A and C)2 2.9 (0.80) 2.7 u (1.23) 0.8 u (0.41) 2.2 u (1.54) 3.1 u (2 Other fried 0.1 u (0.08) 0.2 u (0.18) 0.5 u (0.39) 0.0 0.00 0.0 0 Cooked potatoes 55.9 (2.96) 57.9 (3.46) 58.9 (4.20) 59.3 (5.56) 57.6 (4 Cooked potatoes-not fried 16.2 (1.71) 18.4 (2.12) 17.2 (2.38) 16.8 (4.14) 18.6 (3 Cooked potatoes-fried 43.0 (2.98) 44.1 (3.93) 45.5 (5.04) 44.7 (5.08) 44.8 (5 Vegetable juice 0.6 u (0.38) 0.2 u (0.11) 0.3 u (0.19) 0.0 (.) 0.0 Fruit and 100% fruit juice 63.3 (1.47) 67.7 (2.14) 69.8 (2.68) 52.3 *** (2.78) 63.7 (3

Types of fruit, among those eating any

 Any whole fruit 78.6 (1.93) 77.1 (2.18) 73.9 (2.96) 71.8 (4.91) 81.4 (3

Fresh fruit 66.6 (2.21) 58.0 (3.16) 56.3 (3.88) 63.0 (4.94) 56.8 (4

Fresh orange 11.0 (1.32) 13.0 (2.00) 15.5 (3.30) 11.0 (1.96) 9.6 (2Fresh other citrus 0.1 u (0.04) 0.0 u (0.04) 0.0 0.00 0.3 u (0.24) 0.1 u (0Fresh apple 26.6 (1.70) 24.1 (2.15) 23.2 (2.75) 23.6 (3.81) 23.9 (3Fresh banana 12.0 (1.17) 12.2 (1.70) 13.3 (2.45) 16.9 (4.03) 9.3 (2Fresh melon 2.4 (0.64) 2.7 u (1.31) 1.8 u (0.84) 2.2 u (1.20) 1.2 u (0Fresh watermelon 5.1 (1.01) 2.7 u (1.29) 0.6 u (0.30) 6.2 * u (2.24) 2.6 u (1Fresh grapes 8.4 (1.16) 6.7 (1.17) 5.4 (1.09) 7.2 (1.68) 6.7 (1Fresh peach/nectarine 1.5 (0.37) 2.3 (0.64) 3.2 u (1.16) 0.8 * u (0.41) 0.8 u (0Fresh pear 2.0 (0.49) 2.0 (0.53) 2.6 (0.73) 1.0 u (0.70) 1.3 u (0Fresh berries 8.5 (1.82) 4.5 u (1.66) 2.0 u (0.68) 8.3 * u (3.07) 7.4 u (3

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Fresh pineapple 2.7 (0.62) 2.5 (0.53) 3.0 u (1.31) 1.2 u (0.80) 2.1 u (Other fresh fruit 5.2 (1.23) 3.2 (0.86) 2.3 u (0.95) 4.4 u (1.50) 4.5 u (Avocado/guacamole 0.3 u (0.16) 0.2 u (0.19) 0.0 u (0.02) 0.5 u (0.43) 0.6 u (0Lemon/lime - any form 0.0 u (0.01) 0.0 u (0.03) 0.1 u (0.08) 0.0 0.00 0.0 0

 Canned or frozen fruit, total 17.6 (1.54) 25.9 (2.60) 24.0 (2.87) 12.0 ** (2.69) 31.6 (

Canned or frozen in syrup 3.9 (0.71) 4.6 (0.97) 4.5 (1.22) 2.2 u (1.23) 4.8 u (Canned or frozen, no syrup 14.2 (1.49) 22.0 (2.55) 20.2 (2.71) 9.9 ** (2.48) 27.9 (

Applesauce, canned/ frozen apples 5.3 (0.86) 6.0 (1.27) 5.5 (1.43) 6.0 u (2.10) 7.3 u (Canned/frozen peaches 3.6 (0.67) 5.9 (1.19) 5.3 (1.30) 0.4 *** (0.24) 7.5 (Canned/frozen pineapple 2.8 (0.59) 4.5 (1.04) 3.5 u (1.07) 2.1 u (1.37) 6.3 u (Other canned/frozen 7.3 (0.85) 11.3 (1.77) 11.9 (1.85) 3.5 *** (1.55) 12.0 (

100% Fruit juice 50.4 (2.27) 57.0 (2.99) 60.4 (2.79) 56.5 (4.83) 47.3 (

Non-citrus juice 28.3 (1.87) 31.5 (2.94) 37.5 (3.43) 35.6 (4.19) 25.4 (Citrus juice 26.4 (1.75) 32.1 (2.43) 33.0 (3.05) 23.2 * (3.37) 25.0 (

Dried fruit 1.5 u (0.48) 0.8 u (0.34) 1.3 u (0.64) 0.7 u (0.42) 0.4 u (0

Milk and milk products 75.5 (1.43) 87.5 (1.28) 89.4 (1.64) 58.4 *** (3.27) 87.8 (2Types of milk, among those eating any

Cow’s milk, total 91.8 (1.23) 96.8 (1.02) 98.1 (0.84) 87.3 *** (2.73) 95.4 (

Unflavored white milk, total 74.8 (1.77) 67.0 (2.69) 62.9 (3.40) 83.6 *** (3.02) 70.0 (

Unflavored whole milk 18.8 (1.49) 17.2 (1.46) 19.2 (2.15) 31.6 ** (4.08) 15.2 (Unflavored non-whole, total 54.3 (1.95) 48.4 (3.21) 40.9 (3.47) 49.1 (4.11) 54.2 (

2% milk, unflavored 34.8 (2.01) 31.0 (2.63) 28.4 (2.77) 36.9 (4.37) 31.0 (1% milk, unflavored 14.6 (1.61) 15.8 (2.32) 12.5 (2.17) 10.0 (2.57) 18.8 (Skim milk, unflavored 7.2 (1.27) 5.0 (1.31) 2.5 (0.64) 2.8 u (0.85) 8.4 (

 Unflavored, fat not specified 4.5 (0.53) 5.5 (0.97) 7.4 (1.71) 6.2 (1.73) 3.6 (0

 Flavored milk, total 36.8 (1.87) 60.0 (1.99) 63.2 (3.08) 8.1 *** (2.05) 57.8 (

 Flavored, whole milk 6.0 (0.72) 10.1 (1.25) 12.2 (1.31) 1.6 *** (1.07) 7.5 ( Flavored non-whole, total 21.7 (1.67) 33.8 (2.10) 31.2 (2.84) 5.1 *** (1.81) 38.1 (

 2% milk, flavored 11.9 (1.31) 17.8 (1.91) 15.1 (1.88) 3.9 *** (1.53) 20.6 ( 1% milk, flavored 8.1 (1.12) 12.9 (1.68) 13.2 (2.24) 1.2 *** (0.76) 14.2 (

 Skim milk, flavored 1.8 (0.40) 3.1 (0.74) 2.8 (0.72) 0.0 *** 0.00 3.5 u ( Flavored, fat not specified 9.7 (0.91) 16.9 (1.68) 21.1 (2.58) 1.5 *** (0.65) 12.4 (

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Soymilk 1.2 u (0.36) 0.4 u (0.17) 0.5 u (0.27) 1.0 u (0.78) 0.3 u (0Dry or evaporated milk 0.1 u (0.09) 0.1 u (0.05) 0.1 u (0.10) 1.0 u (0.81) 0.0 u (0Yogurt 6.9 (0.86) 4.8 (0.82) 4.2 (1.01) 8.4 (2.25) 5.8 (1Cheese 20.5 (1.40) 15.5 (1.46) 13.2 (1.55) 22.5 * (3.35) 18.9 (2

Meat and meat alternates 54.6 (1.55) 55.8 (2.33) 59.7 (3.08) 50.8 (3.58) 51.8 (3Types of meat, among those eating any

Beef 10.8 (1.62) 12.0 (2.12) 13.4 (3.67) 12.1 (3.18) 10.3 (3Ground beef 0.8 u (0.30) 1.3 u (0.57) 2.1 u (1.07) 0.2 u (0.16) 0.7 u (0Pork 6.5 (0.78) 7.8 (1.53) 9.5 (2.20) 8.8 (2.49) 5.9 u (2Ham 0.6 u (0.27) 0.7 u (0.40) 0.6 u (0.34) 1.4 u (1.02) 0.8 u (0Lamb and misc. meats 0.1 u (0.10) 0.1 u (0.07) 0.1 u (0.13) 0.2 u (0.20) 0.0 Chicken 45.8 (2.51) 53.9 (3.03) 57.3 (4.62) 49.4 (4.01) 52.1 (4Turkey 2.6 u (1.18) 2.3 u (1.04) 2.1 u (1.05) 2.2 u (0.96) 3.3 u (2Organ meats 0.1 u (0.09) 0.0 0.00 0.0 0.00 0.4 u (0.42) 0.0 0Hot dogs 2.2 u (0.73) 4.0 u (1.68) 6.2 u (3.57) 2.6 u (1.25) 2.1 u (1Cold cuts 4.6 (0.92) 3.2 u (1.34) 2.7 u (1.06) 5.1 u (1.77) 4.4 u (3Fish 7.2 (1.39) 7.5 (2.03) 6.1 u (2.09) 7.2 (2.14) 6.1 u (1Shellfish 1.7 (0.42) 1.5 u (0.46) 1.4 u (0.63) 1.2 u (0.62) 1.3 u (0Bacon/sausage 11.8 (1.21) 10.9 (1.68) 8.4 (1.55) 11.6 (2.57) 13.8 (3Eggs 14.7 (1.45) 9.5 (1.69) 11.1 (2.01) 18.5 * (3.05) 6.1 u (2Beans 6.2 (1.34) 7.5 (2.04) 9.0 (1.99) 3.8 * (1.12) 6.0 u (3Baked/refried beans 2.0 (0.48) 2.5 (0.71) 2.4 u (0.96) 1.3 u (0.77) 3.0 u (1Soy products 0.6 u (0.48) 0.1 u (0.09) 0.0 0.00 0.1 u (0.15) 0.3 u (0Protein/meal enhancement 1.9 u (0.58) 2.0 u (0.75) 1.1 u (0.74) 1.2 u (0.88) 3.7 u (1Nuts 4.3 (0.81) 2.3 u (0.69) 0.7 u (0.32) 3.0 * u (1.05) 3.4 u (1Peanut/almond butter 4.8 (0.81) 3.3 (0.94) 1.6 u (0.96) 1.7 u (1.44) 6.3 u (2Seeds 3.2 u (0.96) 1.3 u (0.50) 0.9 u (0.42) 2.1 u (1.09) 1.6 u (0

Mixed dishes 90.9 (1.06) 94.2 (1.28) 93.7 (1.01) 87.3 ** (1.89) 94.1 (2

Types of mixed dishes, among those eating any

Tomato sauce and meat (no pasta) 0.3 u (0.16) 0.1 u (0.05) 0.1 u (0.09) 1.1 u (1.06) 0.0 u (0Chili con carne 0.8 u (0.26) 1.1 u (0.37) 0.9 u (0.62) 0.1 u (0.10) 1.9 u (0Meat mixtures w/ red meat 7.4 (0.87) 8.4 (1.27) 7.7 (2.13) 8.0 (1.63) 11.0 (2

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Meat mixtures w/ chicken/turkey 9.8 (1.14) 10.0 (1.73) 5.6 (1.07) 8.0 (1.67) 11.0 (Meat mixtures w/ fish 1.3 u (0.47) 0.8 u (0.31) 1.2 u (0.60) 0.7 u (0.38) 0.5 u (0Hamburgers/cheeseburgers 14.6 (0.95) 15.3 (1.32) 15.8 (2.11) 15.7 (2.25) 15.2 (Other sandwiches 48.9 (1.67) 47.5 (2.50) 46.4 (3.53) 49.7 (3.10) 46.9 (

Hot dogs 9.3 (0.98) 12.1 (1.72) 14.2 (3.00) 6.3 * (1.73) 9.9 (Luncheon meat 16.3 (1.10) 12.9 (1.42) 8.8 (1.22) 19.5 *** (2.55) 14.5 (Beef, pork, ham 6.3 (0.85) 7.3 (1.10) 5.7 (1.13) 6.6 (1.80) 8.0 (Chicken, turkey 8.6 (0.86) 10.6 (1.29) 13.4 (2.62) 8.9 (2.20) 8.4 (Cheese (no meat) 3.7 (0.77) 3.8 (0.95) 3.8 (1.03) 4.7 u (1.91) 3.6 u (Fish 1.4 (0.35) 1.2 (0.30) 1.3 u (0.50) 1.2 u (0.70) 1.3 (0Peanut butter 8.5 (0.82) 4.5 (0.83) 4.3 (0.77) 5.4 (1.36) 4.1 u (Breakfast sandwiches 3.4 (0.61) 3.4 (0.99) 3.0 u (1.18) 5.3 u (1.72) 4.3 u (

 Pizza (no meat) 11.8 (0.80) 13.9 (1.19) 15.2 (1.89) 6.6 *** (1.66) 14.2 ( Pizza w/ meat 19.2 (1.34) 26.7 (2.47) 26.8 (3.32) 15.2 ** (2.36) 26.5 ( Mexican entrees 17.2 (0.95) 17.4 (1.63) 18.9 (2.51) 21.8 (2.54) 15.6 ( Macaroni and cheese 9.9 (0.93) 10.9 (1.77) 7.0 (1.27) 7.7 (2.21) 14.2 ( Pasta dishes 12.2 (1.39) 12.2 (1.50) 11.4 (1.94) 11.0 (2.64) 15.1 ( Rice dishes 5.8 (0.72) 5.2 (0.86) 6.1 (1.38) 6.4 (1.77) 4.8 ( Other grain mixtures 2.5 (0.50) 2.1 (0.53) 2.0 u (0.77) 1.7 u (0.70) 2.0 u (0 Meat soup 4.3 (0.84) 3.3 (0.61) 4.7 (0.99) 4.5 (1.27) 1.9 u (0 Bean soup 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 (.) 0.0  Grain soups 5.1 (0.66) 5.1 (0.97) 5.5 (1.11) 4.4 (0.96) 4.6 u ( Vegetables mixtures (incl. soup) 2.7 (0.61) 2.2 (0.44) 2.7 u (0.82) 3.1 u (1.25) 1.9 u (0

Entrée salads 2.3 (0.54) 3.3 (0.90) 2.5 (0.56) 1.3 u (0.63) 3.1 u (

Beverages excluding milk and 100% fruit juice 97.5 (0.46) 97.2 (0.39) 96.0 (0.63) 98.1 * (0.73) 98.3 (0

Types of beverages, among those drinking any

Coffee 4.5 (0.82) 3.5 (0.98) 3.2 (0.70) 7.3 * (1.82) 4.1 u (Tea 12.7 (1.36) 11.6 (1.66) 12.8 (1.77) 14.6 (2.27) 11.2 (Beer 0.5 u (0.20) 0.7 u (0.36) 1.3 u (0.80) 1.1 u (0.61) 0.3 u (0Wine 0.1 u (0.07) 0.0 u (0.02) 0.0 0.00 0.4 u (0.32) 0.0 u (0Liquor 0.2 u (0.08) 0.0 0.00 0.0 0.00 0.6 u (0.36) 0.0 0

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Water (plain) 76.9 (1.41) 73.9 (2.69) 69.5 (3.22) 74.5 (2.08) 77.1 (3Noncarbonated, sweetened drinks 40.6 (1.38) 37.8 (2.55) 36.9 (3.28) 44.1 (3.40) 37.2 (3Noncarbonated, low-calorie/sugarfree drinks 10.1 (0.97) 9.7 (1.51) 7.2 (1.27) 10.1 (1.48) 13.7 (2Energy drinks 1.1 u (0.44) 0.4 u (0.24) 0.6 u (0.42) 3.6 * u (1.48) 0.3 u (0Any soda 47.2 (2.38) 42.2 (2.81) 43.2 (3.69) 55.6 * (4.40) 42.8 (3

Soda, regular 42.9 (2.24) 39.0 (2.92) 39.7 (3.61) 50.8 * (4.33) 39.4 (4Soda, sugar-free 6.3 (0.87) 4.5 (0.86) 3.8 u (1.22) 6.6 u (2.17) 5.9 u (1

Sweets and desserts 81.8 (1.50) 79.8 (1.78) 76.9 (2.49) 81.7 (2.09) 84.5 (2Types of sweets and desserts, among those eating any

Sugar and sugar substitutes 10.8 (0.96) 8.6 (1.80) 8.2 (1.47) 11.7 (1.91) 8.3 u (2Syrups/sweet toppings 15.5 (1.18) 14.4 (1.62) 12.3 (1.87) 12.0 (2.48) 15.6 (3Jelly 3.8 (0.79) 4.6 (0.94) 5.6 u (1.88) 2.7 u (0.90) 4.1 u (1Jello 1.8 (0.41) 1.7 (0.40) 2.3 (0.69) 2.8 u (1.53) 1.2 u (0Candy 44.9 (1.91) 40.3 (2.72) 38.7 (2.96) 51.1 ** (3.56) 41.0 (3Ice cream 26.5 (1.62) 21.0 (1.54) 18.8 (2.24) 29.0 * (4.14) 24.4 (2Pudding 2.2 (0.34) 2.1 u (0.66) 1.9 u (0.90) 1.7 u (0.79) 2.5 u (1Ice/popsicles 9.1 (1.11) 7.5 (1.21) 6.3 (1.18) 8.1 (1.77) 7.7 u (2

 Sweet rolls 3.4 (0.49) 5.1 (0.95) 6.3 (1.45) 2.3 * u (0.74) 3.9 (0 Cake/cupcakes 8.5 (1.13) 9.2 (1.07) 11.4 (2.03) 5.6 * (1.41) 8.2 (1

Cookies 38.0 (1.57) 40.0 (2.42) 37.8 (2.64) 40.1 (4.59) 41.2 (3Pies/cobblers 2.5 u (0.77) 2.0 (0.58) 3.3 u (1.60) 0.8 u (0.53) 1.5 u (0Pastries 8.3 (0.75) 8.9 (1.11) 7.6 (1.81) 10.2 (2.14) 10.9 (2Doughnuts 4.4 (0.75) 4.2 (0.75) 5.5 (1.08) 3.0 u (1.13) 2.5 u (0

Salty snacks 46.5 (1.40) 42.5 (1.78) 43.1 (2.29) 47.9 (3.75) 41.8 (3Types of salty snacks, among those eating any

Corn-based salty snacks 50.9 (2.31) 49.9 (3.19) 47.3 (4.75) 49.9 (5.42) 50.8 (4

 Pretzels/party mix 17.0 (2.26) 13.8 (2.17) 14.5 (3.50) 15.1 (3.47) 15.0 (3

 Popcorn 15.4 (1.53) 14.8 (2.12) 11.8 (2.37) 15.8 (3.80) 19.3 (3

 Potato chips 30.9 (1.80) 34.8 (2.88) 41.9 (4.54) 38.2 (4.32) 26.5 (4

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Added fats and oils 26.5 (1.33) 21.3 (1.79) 16.6 (1.55) 25.7 ** (3.01) 27.8 (3Types of added fats/oils among those eating any

Butter 28.0 (2.39) 24.8 (4.01) 17.1 (3.75) 25.6 (6.97) 29.8 (5Margarine 24.2 (3.02) 20.3 (3.63) 16.1 (3.46) 28.8 (7.60) 25.7 (5Other added fats 6.9 (1.65) 5.4 (1.57) 9.8 u (3.68) 9.7 u (4.49) 3.3 u (1

 Other added oils 0.8 u (0.69) 0.0 0.00 0.0 (.) 0.0 0.00 0.0 0 Salad dressing 12.5 (1.62) 19.3 (3.28) 18.4 (4.12) 11.5 u (4.12) 19.2 (3 Mayonnaise 2.2 (0.57) 4.2 u (1.70) 8.6 u (3.75) 1.7 u (1.28) 1.5 u (1 Gravy 10.3 (1.68) 14.9 (3.29) 17.1 (4.15) 8.1 u (2.82) 14.2 u (5 Cream cheese 10.8 (2.26) 2.3 u (0.88) 6.9 u (2.63) 9.1 (2.72) 0.3 u (0 Cream/sour cream 16.6 (2.67) 17.7 (5.27) 12.4 (3.69) 14.8 (2.73) 17.6 u (7Other 8.3 (1.02) 8.1 (1.18) 7.5 (1.19) 9.4 (2.19) 9.0 (2

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Sample size 833 - 548 - 353 - 113 - 163 Grains 85.1 (1.73) 84.3 (1.99) 80.9 (2.97) 73.4 (5.78) 88.2 (3 Types of grains, among those eating any Whole grains1 32.9 (3.27) 30.8 (2.86) 29.6 (3.80) 32.3 (8.24) 32.5 (4 Not whole grain 85.6 (2.24) 87.3 (2.21) 86.3 (2.99) 91.8 (2.59) 88.0 (3 Bread 24.7 (2.63) 23.8 (2.82) 24.9 (3.11) 32.8 (7.85) 24.1 (4 Rolls 5.9 u (1.79) 8.3 u (2.71) 5.2 (1.24) 9.0 u (6.84) 14.0 u (6 English muffin 0.6 u (0.48) 0.2 u (0.21) 0.4 u (0.39) 0.0 (.) 0.0  Bagels 1.6 u (0.80) 0.0 0.00 0.0 (.) 3.9 u (3.05) 0.0  Biscuits, scones, croissants 2.5 u (0.87) 2.7 u (1.08) 3.8 u (1.77) 7.2 u (3.73) 1.7 u (1 Muffins 5.5 (1.50) 6.4 u (2.45) 3.6 u (1.46) 1.6 u (1.27) 8.5 u (5 Cornbread 2.3 u (1.26) 3.6 u (2.33) 0.0 0.00 0.0 0.00 7.8 u (5 Corn tortillas 2.7 (0.75) 4.8 (1.30) 7.9 u (2.38) 1.1 ** u (0.75) 0.3 u (0 Flour tortillas 0.8 u (0.49) 1.3 u (0.84) 2.4 u (1.57) 0.9 u (0.86) 0.0  Taco shells 0.5 u (0.38) 0.9 u (0.70) 0.2 u (0.18) 0.0 0.00 1.9 u (1 Crackers 23.0 (2.66) 21.1 (3.85) 15.6 (3.40) 30.9 (9.25) 30.4 (7 Breakfast/granola bar 8.0 (1.42) 5.2 u (2.06) 4.6 u (2.11) 10.6 u (6.40) 4.3 u (1 Pancakes, waffles, French toast 18.8 (2.61) 19.0 (3.33) 15.6 (2.46) 15.2 u (7.26) 25.6 (6 Cold cereal 58.5 (2.68) 58.0 (3.22) 63.9 (3.44) 55.9 (8.07) 49.9 (6 Hot cereal 4.9 (1.36) 4.2 (1.10) 2.6 u (0.95) 0.0 (.) 6.6 u (2 Rice 8.7 (1.87) 10.1 (2.47) 10.6 u (3.36) 11.0 (3.25) 5.4 u (2 Pasta 3.3 u (1.14) 2.0 u (0.99) 1.4 u (0.65) 2.8 u (2.01) 1.6 u (1Vegetables 65.2 (2.73) 69.2 (2.00) 70.7 (2.76) 52.8 * (6.67) 70.3 (5Types of vegetables, among those eating any Raw vegetables 25.7 (2.91) 26.9 (3.29) 23.5 (3.82) 12.4 * u (3.92) 30.7 (5 Raw lettuce/greens 1.5 u (0.69) 1.5 u (0.60) 1.0 u (0.43) 0.0 * 0.00 2.4 u (1 Raw carrots 10.0 (2.23) 10.1 (3.00) 8.0 (2.12) 6.5 u (3.87) 13.5 u (5 Raw tomatoes 1.8 u (0.95) 0.9 u (0.75) 0.0 (.) 0.6 u (0.57) 0.3 u (0 Raw cabbage/coleslaw 1.0 u (0.53) 1.4 u (0.86) 1.8 u (1.29) 0.0 0.00 0.0  Other raw (higher in vitamins A and C)2 1.1 (0.17) 1.0 u (0.76) 0.3 u (0.21) 0.0 (.) 0.3 u (0 Other raw (lower in vitamins A and C)2 6.2 (1.43) 6.6 u (2.00) 2.0 u (1.29) 0.3 u (0.31) 12.1 u (4 Salads (w/greens) 11.4 (1.61) 13.1 (2.16) 11.0 (2.38) 8.1 u (2.53) 17.1 (5

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

 Cooked vegetables, excl. potatoes 59.7 (3.69) 62.9 (3.48) 63.0 (3.97) 72.6 (6.64) 65.5 (

 Cooked green beans 7.3 (1.38) 9.6 (1.77) 12.7 (2.19) 2.0 *** (1.54) 6.3 u ( Cooked corn 13.2 (1.86) 17.1 (2.72) 20.2 (4.04) 17.2 u (6.24) 13.0 ( Cooked peas 3.4 u (1.19) 4.9 u (1.81) 4.3 u (1.92) 0.3 * u (0.31) 6.5 u ( Cooked carrots 2.3 u (0.91) 2.8 u (1.20) 2.0 u (0.96) 1.3 u (0.98) 3.2 u ( Cooked broccoli 4.4 u (1.36) 4.9 u (1.61) 3.1 u (1.68) 12.2 u (9.10) 8.1 u ( Cooked tomatoes 35.4 (2.99) 34.9 (3.56) 30.4 (3.46) 30.1 (7.69) 43.5 ( Cooked mixed 1.6 u (0.62) 1.5 u (0.71) 2.6 u (1.20) 2.3 u (2.16) 0.2 u (0 Cooked starchy 2.3 u (1.08) 0.6 u (0.41) 0.1 u (0.14) 9.9 u (6.73) 0.7 u (0 Other cooked deep yellow 0.5 u (0.23) 0.8 u (0.41) 1.1 u (0.63) 0.0 (.) 0.5 u (0 Other cooked dark green 0.2 u (0.15) 0.4 u (0.26) 0.3 u (0.17) 0.0 (.) 0.6 u (0 Other cooked (higher in vitamins A and C)2 2.0 u (0.72) 3.2 u (1.19) 3.6 u (1.71) 0.0 * 0.00 1.9 u ( Other cooked (lower in vitamins A and C)2 2.9 u (1.28) 3.8 u (1.89) 0.9 u (0.66) 0.4 u (0.43) 7.5 u ( Other fried 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0 Cooked potatoes 52.1 (3.74) 48.9 (4.35) 53.6 (3.95) 60.4 (9.47) 38.7 ( Cooked potatoes-not fried 14.2 (2.66) 16.7 (2.80) 20.0 (4.06) 16.4 u (9.54) 10.5 u ( Cooked potatoes-fried 39.8 (3.98) 35.0 (3.52) 35.6 (4.08) 44.0 (9.84) 32.6 ( Vegetable juice 0.1 u (0.13) 0.3 u (0.22) 0.5 u (0.38) 0.0 0.00 0.0 0Fruit and 100% fruit juice 79.1 (2.29) 83.8 (2.11) 84.6 (2.59) 65.4 ** (5.48) 81.7 (3

Types of fruit, among those eating any

 Any whole fruit 79.2 (2.25) 79.0 (2.49) 75.0 (4.39) 75.2 (7.52) 83.0 (

Fresh fruit 63.9 (2.66) 58.4 (3.23) 54.9 (4.73) 62.2 (7.80) 58.8 (

Fresh orange 12.2 (1.92) 15.2 (2.14) 14.4 (2.30) 9.6 u (4.28) 14.4 u (Fresh other citrus 0.1 u (0.07) 0.1 u (0.12) 0.0 0.00 0.0 (.) 0.3 u (0Fresh apple 21.8 (2.36) 22.3 (2.59) 22.8 (3.23) 16.1 u (5.15) 19.1 (Fresh banana 13.6 (2.04) 15.9 (2.53) 14.8 (2.68) 20.2 (3.99) 16.9 (Fresh melon 3.3 u (1.35) 1.7 u (1.25) 0.8 u (0.76) 3.7 u (3.42) 0.1 u (0Fresh watermelon 5.4 (1.24) 3.2 u (1.30) 1.8 u (0.99) 16.2 * u (7.21) 3.5 u (Fresh grapes 9.7 (2.43) 6.3 (1.30) 8.9 (2.12) 10.2 (2.60) 2.8 u (Fresh peach/nectarine 1.8 u (0.60) 1.8 u (0.60) 2.9 u (1.26) 1.3 u (1.12) 0.4 u (0Fresh pear 3.0 u (1.31) 2.7 u (1.26) 3.8 u (1.94) 2.0 u (1.98) 1.5 u (0Fresh berries 11.9 (3.33) 5.7 u (2.49) 0.8 u (0.37) 13.4 * u (5.37) 9.2 u (

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Fresh pineapple 0.6 u (0.30) 0.6 u (0.35) 0.1 u (0.09) 1.4 u (1.37) 0.7 u (0Other fresh fruit 3.6 u (1.60) 2.7 u (1.44) 1.6 u (0.79) 4.6 u (3.29) 4.0 u (2Avocado/guacamole 0.4 u (0.25) 0.2 u (0.20) 0.1 u (0.07) 0.2 u (0.25) 0.5 u (0Lemon/lime - any form 0.0 0.00 0.0 0.00 0.0 (.) 0.0 0.00 0.0 0

 Canned or frozen fruit, total 23.7 (2.76) 28.7 (3.38) 29.5 (3.60) 17.9 u (5.85) 31.1 (6

Canned or frozen in syrup 5.6 (1.33) 5.4 (1.35) 4.2 u (1.38) 2.0 u (1.98) 7.5 u (2Canned or frozen, no syrup 19.0 (2.39) 25.1 (3.38) 26.0 (3.39) 15.9 u (5.68) 27.2 (6

Applesauce, canned/ frozen apples 8.3 (1.70) 9.9 (2.03) 11.3 (2.58) 5.5 u (3.27) 8.6 u (2Canned/frozen peaches 3.8 (1.13) 3.4 u (1.06) 3.6 u (1.31) 0.4 * u (0.42) 3.7 u (2Canned/frozen pineapple 3.4 u (1.13) 4.6 u (1.60) 3.5 u (1.44) 7.5 u (4.93) 7.2 u (3Other canned/frozen 10.2 (1.33) 13.5 (2.13) 12.4 (2.18) 4.5 * u (2.68) 16.6 (4

100% Fruit juice 57.3 (3.27) 59.5 (3.77) 63.7 (3.97) 60.8 (7.45) 53.4 (7

Non-citrus juice 34.5 (2.43) 33.8 (2.96) 41.3 (3.80) 38.6 (6.48) 24.2 (4Citrus juice 28.8 (3.14) 34.2 (3.49) 32.7 (3.72) 22.6 u (8.16) 34.0 (6

Dried fruit 2.3 u (0.98) 1.6 u (0.83) 2.3 u (1.40) 0.0 (.) 0.9 u (0

Milk and milk products 88.4 (1.56) 96.5 (0.78) 95.6 (1.25) 72.8 *** (6.50) 97.4 (1Types of milk, among those eating any

Cow’s milk, total 96.2 (0.96) 98.8 (0.66) 99.8 (0.18) 92.3 * (3.60) 97.1 (1

Unflavored white milk, total 79.4 (1.90) 74.4 (2.52) 76.8 (3.77) 84.7 (5.61) 69.5 (4

Unflavored whole milk 23.5 (2.05) 24.9 (2.34) 27.1 (2.91) 30.5 (6.33) 24.8 (5Unflavored non-whole, total 57.6 (2.61) 52.6 (3.51) 54.0 (4.43) 52.6 (7.03) 46.2 (5

2% milk, unflavored 42.5 (2.70) 39.7 (3.12) 39.2 (4.00) 40.1 (7.90) 36.0 (41% milk, unflavored 13.5 (1.97) 13.7 (2.11) 13.8 (3.27) 8.8 u (3.01) 12.4 (3Skim milk, unflavored 5.3 (1.36) 3.6 u (1.20) 3.9 u (1.48) 4.8 u (2.62) 3.9 u (1

 Unflavored, fat not specified 4.3 (0.77) 5.3 (0.98) 6.8 (1.65) 8.6 u (3.67) 3.2 (0

 Flavored milk, total 48.9 (2.56) 66.6 (2.75) 68.4 (3.42) 16.5 *** (5.51) 69.0 (5

 Flavored, whole milk 7.8 (1.49) 10.7 (1.89) 14.6 (2.58) 2.3 *** (2.24) 5.1 u (1 Flavored non-whole, total 31.2 (2.79) 39.9 (3.17) 38.1 (3.88) 10.7 *** (5.10) 46.5 (6

 2% milk, flavored 19.2 (2.72) 22.9 (2.93) 21.4 (3.10) 10.7 u (5.10) 27.3 (5 1% milk, flavored 11.1 (2.17) 16.1 (3.00) 15.5 (2.93) 0.0 *** 0.00 19.1 u (6

 Skim milk, flavored 1.0 u (0.51) 0.9 u (0.42) 1.2 u (0.67) 0.0 0.00 0.1 u (0 Flavored, fat not specified 11.5 (2.03) 18.0 (3.14) 18.7 (3.04) 3.5 *** (2.11) 18.0 u (6

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Soymilk 1.8 u (0.80) 0.9 u (0.54) 1.3 u (0.93) 0.0 0.00 0.4 u (0Dry or evaporated milk 0.3 u (0.30) 0.1 u (0.05) 0.0 (.) 2.9 u (2.89) 0.1 u (0Yogurt 10.3 (1.87) 8.5 (2.03) 7.9 (2.23) 14.7 u (5.80) 8.7 u (4Cheese 20.9 (2.09) 18.9 (2.87) 17.8 (2.86) 24.6 (6.12) 22.7 (6

Meat and meat alternates 64.0 (3.18) 62.4 (3.17) 64.8 (3.56) 61.6 (6.97) 58.2 (5Types of meat, among those eating any

Beef 14.0 (2.65) 12.6 (2.88) 13.7 (2.95) 17.8 u (6.90) 7.1 u (3Ground beef 2.0 u (0.85) 2.5 u (1.15) 3.2 u (1.88) 0.0 0.00 2.0 u (1Pork 5.4 (1.35) 7.0 (1.58) 7.2 u (2.16) 12.3 u (7.97) 5.0 u (2Ham 0.6 u (0.40) 0.1 u (0.13) 0.2 u (0.23) 2.7 u (2.61) 0.0 Lamb and misc. meats 0.0 u (0.04) 0.0 0.00 0.0 0.00 0.3 u (0.35) 0.0 0Chicken 48.2 (3.74) 55.6 (3.53) 63.7 (4.16) 29.3 *** (6.90) 50.4 (7Turkey 2.6 u (1.60) 4.2 u (3.03) 1.5 u (0.93) 1.4 u (1.41) 9.5 u (8Organ meats 0.0 0.00 0.0 0.00 0.0 0.00 0.0 (.) 0.0 0Hot dogs 2.6 (0.62) 3.2 u (1.11) 3.6 u (1.33) 7.5 u (3.53) 2.3 u (1Cold cuts 7.3 (1.79) 4.4 u (2.19) 3.8 u (1.89) 12.0 u (5.78) 6.5 u (5Fish 6.4 (1.60) 8.6 (2.28) 6.4 u (2.59) 9.9 u (5.28) 11.5 u (5Shellfish 1.7 u (0.61) 2.1 u (0.87) 1.3 u (0.68) 0.4 u (0.44) 3.0 u (1Bacon/sausage 8.8 (1.91) 8.9 (2.31) 9.7 (2.70) 9.4 u (5.20) 8.4 u (4Eggs 13.7 (2.05) 12.8 (3.56) 9.6 (2.74) 17.4 u (5.69) 14.3 u (7Beans 5.9 (1.22) 6.9 (1.68) 8.2 u (2.96) 5.3 u (2.64) 3.9 u (2Baked/refried beans 1.9 u (0.86) 2.6 u (1.41) 1.0 u (0.69) 1.0 u (0.78) 5.8 u (3Soy products 0.8 u (0.67) 0.3 u (0.30) 0.0 0.00 0.0 (.) 0.9 u (0Protein/meal enhancement 1.2 u (0.73) 0.8 u (0.59) 0.0 0.00 1.5 u (1.47) 2.4 u (1Nuts 3.8 u (1.49) 1.3 u (0.69) 0.9 u (0.64) 5.2 u (2.91) 2.3 u (1Peanut/almond butter 6.2 (1.82) 4.1 u (1.49) 1.5 u (0.82) 2.9 u (2.27) 8.3 u (3Seeds 3.0 u (1.52) 0.3 u (0.28) 0.0 0.00 0.0 (.) 0.0 

Mixed dishes 89.9 (1.65) 92.1 (2.29) 91.7 (1.95) 88.8 (3.51) 91.3 (5

Types of mixed dishes, among those eating any

Tomato sauce and meat (no pasta) 0.6 u (0.49) 0.2 u (0.18) 0.3 u (0.32) 3.9 u (3.80) 0.1 u (0Chili con carne 0.8 u (0.46) 1.1 u (0.76) 0.4 u (0.27) 0.0 0.00 2.5 u (1Meat mixtures w/ red meat 7.6 (1.72) 9.0 (2.36) 8.1 (2.27) 9.5 u (4.97) 12.4 u (4

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Meat mixtures w/ chicken/turkey 11.8 (2.14) 10.0 (2.07) 7.6 (1.84) 13.4 u (6.15) 9.3 u (3Meat mixtures w/ fish 0.7 u (0.32) 0.4 u (0.24) 0.6 u (0.42) 0.3 u (0.34) 0.3 u (0Hamburgers/cheeseburgers 14.5 (2.15) 12.7 (1.91) 14.6 (2.90) 11.8 u (4.26) 10.3 (2Other sandwiches 45.7 (2.54) 43.9 (3.62) 47.7 (3.78) 43.9 (6.93) 41.8 (6

Hot dogs 10.8 (1.41) 16.0 (2.51) 16.9 (2.97) 5.5 ** u (2.72) 14.8 u (5Luncheon meat 14.7 (1.80) 12.4 (2.22) 9.1 (2.17) 20.3 u (7.76) 19.1 (4Beef, pork, ham 5.2 (1.05) 7.3 (1.54) 10.1 (2.22) 3.9 u (2.32) 4.2 u (2Chicken, turkey 3.5 u (1.23) 3.1 u (1.03) 4.7 u (1.75) 1.7 u (0.90) 0.8 u (0Cheese (no meat) 4.2 u (1.36) 3.8 u (1.20) 4.8 u (1.82) 3.9 u (2.25) 2.3 u (1Fish 0.7 u (0.36) 0.9 u (0.43) 0.8 u (0.70) 1.6 u (1.62) 1.2 u (0Peanut butter 12.1 (1.53) 5.7 (1.23) 8.2 (2.06) 11.4 u (3.51) 2.3 u (1Breakfast sandwiches 0.7 u (0.27) 0.6 u (0.36) 0.7 u (0.55) 1.7 u (1.17) 0.0 

 Pizza (no meat) 13.5 (1.87) 13.7 (1.48) 17.5 (2.84) 5.6 ** u (3.08) 10.0 (2 Pizza w/ meat 16.1 (2.19) 21.3 (2.65) 24.7 (2.99) 20.1 u (6.67) 18.6 (4 Mexican entrees 17.5 (1.90) 20.6 (2.45) 21.1 (3.26) 23.0 (5.66) 18.1 (4 Macaroni and cheese 12.2 (1.27) 10.1 (1.51) 8.2 (2.34) 5.9 u (3.00) 12.5 u (3 Pasta dishes 10.8 (1.84) 13.8 (2.54) 9.8 (2.59) 5.7 (1.57) 22.3 (4 Rice dishes 4.5 (0.76) 4.9 (1.01) 4.5 u (1.36) 4.5 u (1.96) 5.6 u (2 Other grain mixtures 1.5 u (0.57) 1.2 u (0.50) 0.5 u (0.32) 0.0 0.00 1.8 u (1 Meat soup 5.0 (1.26) 4.9 (1.31) 7.4 u (2.22) 6.4 u (2.73) 2.1 u (0 Bean soup 0.0 u (0.02) 0.0 u (0.04) 0.1 u (0.07) 0.0 0.00 0.0 0 Grain soups 6.7 (1.62) 6.9 (1.82) 7.6 (2.10) 2.9 u (1.54) 6.8 u (3 Vegetables mixtures (incl. soup) 2.4 u (0.79) 2.4 u (0.76) 2.2 u (0.78) 2.6 u (2.51) 3.3 u (1

Entrée salads 1.6 u (0.71) 2.8 u (1.26) 1.4 u (0.75) 0.0 0.00 2.3 u (1

Beverages excluding milk and 100% fruit juice 95.9 (1.07) 96.0 (1.06) 95.3 (1.36) 98.9 * (0.80) 97.1 (1

Types of beverages, among those drinking any

Coffee 1.2 u (0.46) 1.2 u (0.61) 2.2 u (1.10) 3.9 u (2.26) 0.0 Tea 8.2 (1.40) 7.2 (1.46) 9.1 (2.34) 9.8 u (3.21) 5.4 (1Beer 0.0 0.00 0.0 0.00 0.0 (.) 0.0 0.00 0.0 0Wine 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0Liquor 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Water (plain) 79.1 (1.86) 76.2 (3.16) 76.4 (3.07) 75.5 (6.18) 73.6 (5Noncarbonated, sweetened drinks 47.2 (2.11) 42.4 (3.16) 35.4 (3.89) 53.4 * (6.95) 51.0 (6Noncarbonated, low-calorie/sugarfree drinks 13.8 (2.25) 12.3 (2.31) 8.4 (1.94) 16.7 * (3.50) 19.8 (5Energy drinks 0.0 0.00 0.0 (.) 0.0 (.) 0.0 0.00 0.0 0Any soda 39.6 (2.72) 35.2 (3.29) 40.3 (4.17) 51.8 (7.69) 31.0 (5

Soda, regular 35.4 (2.56) 32.6 (3.14) 36.9 (3.65) 49.9 (7.59) 29.7 (5Soda, sugar-free 5.4 (1.43) 3.1 u (0.96) 3.7 u (1.50) 4.2 u (2.67) 2.4 u (1

Sweets and desserts 87.5 (1.89) 84.4 (2.47) 85.7 (2.68) 91.9 (3.22) 86.5 (3Types of sweets and desserts, among those eating any

Sugar and sugar substitutes 12.6 (1.86) 10.1 (1.92) 10.3 (2.66) 8.9 (2.42) 6.8 u (2Syrups/sweet toppings 20.2 (2.43) 20.7 (3.10) 17.0 (2.64) 8.7 u (5.44) 27.3 (7Jelly 4.1 u (1.35) 4.8 u (1.84) 4.9 u (2.04) 4.1 u (1.77) 4.6 u (3Jello 2.8 u (0.95) 2.5 u (1.04) 3.2 u (1.61) 7.2 u (5.20) 1.9 u (1Candy 43.8 (2.91) 44.4 (4.44) 42.7 (4.54) 58.4 * (6.30) 47.2 (7Ice cream 31.2 (2.94) 24.8 (3.24) 21.9 (3.54) 25.9 (6.58) 28.9 (5Pudding 3.2 u (1.19) 1.8 u (0.83) 2.2 u (1.37) 3.3 u (2.42) 1.4 u (0Ice/popsicles 12.8 (1.99) 8.7 (1.57) 9.9 (2.23) 8.2 u (3.84) 6.4 u (2

 Sweet rolls 3.6 (0.82) 5.1 (1.40) 6.0 u (2.07) 1.7 u (1.25) 2.9 u (1 Cake/cupcakes 7.4 (1.15) 10.5 (1.49) 10.1 (1.90) 5.9 u (2.89) 12.2 (2

Cookies 44.0 (2.32) 44.6 (3.78) 48.3 (3.70) 43.7 (6.59) 40.8 (7Pies/cobblers 1.7 u (1.12) 1.4 u (0.85) 1.1 u (0.68) 0.0 (.) 2.1 u (1Pastries 5.4 (1.54) 4.7 u (1.49) 3.3 u (1.12) 8.1 u (3.78) 6.7 u (3Doughnuts 5.1 (1.36) 4.1 (1.12) 5.5 (1.58) 5.2 u (3.24) 1.7 u (1

Salty snacks 45.7 (2.63) 43.4 (3.06) 41.6 (3.40) 42.6 (7.71) 47.4 (5Types of salty snacks, among those eating any

Corn-based salty snacks 46.4 (3.42) 42.0 (4.11) 46.7 (6.46) 36.7 (7.73) 40.7 (8

 Pretzels/party mix 15.5 (3.29) 12.2 (2.94) 11.5 (3.21) 15.4 u (5.84) 13.2 u (4

 Popcorn 22.9 (3.57) 27.6 (4.95) 22.0 (4.62) 20.4 u (7.70) 36.4 (9

 Potato chips 33.1 (3.94) 36.4 (5.44) 37.0 (6.19) 43.8 (8.69) 30.3 (8

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Added fats and oils 25.6 (2.41) 21.4 (3.15) 15.3 (2.14) 27.8 * (5.62) 30.8 (5Types of added fats/oils among those eating any

Butter 25.7 (3.87) 24.6 (4.39) 25.9 u (9.13) 26.8 u (9.25) 26.5 (5Margarine 33.9 (4.63) 32.2 (5.78) 31.2 (7.87) 34.6 u (16.44) 36.6 (7Other added fats 4.6 u (1.61) 4.6 u (1.75) 5.4 u (2.49) 0.5 u (0.48) 4.6 u (2

 Other added oils 0.1 u (0.06) 0.0 0.00 0.0 (.) 0.0 0.00 0.0 0 Salad dressing 12.3 u (3.92) 11.7 u (4.32) 12.8 u (5.87) 10.7 u (8.15) 12.3 u (6 Mayonnaise 2.2 u (1.51) 0.6 u (0.36) 0.4 u (0.40) 0.0 (.) 0.8 u (0 Gravy 10.7 (2.51) 15.8 (4.11) 19.4 u (6.81) 7.4 u (5.21) 15.0 u (6 Cream cheese 4.0 u (2.50) 0.0 0.00 0.0 (.) 8.6 u (7.32) 0.0 0 Cream/sour cream 17.4 (4.76) 16.9 u (5.52) 10.4 u (5.02) 11.5 u (11.71) 12.0 u (6Other 8.6 (1.64) 8.4 (2.04) 10.9 (2.78) 9.1 u (3.40) 5.8 u (2

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent St

Sample size 1,151 - 675 - 416 - 206 - 220 Grains 81.2 (1.77) 81.5 (1.90) 79.0 (2.55) 73.3 (4.79) 84.0 ( Types of grains, among those eating any Whole grains1 25.9 (2.72) 27.5 (3.87) 24.9 (3.82) 16.5 (4.44) 28.9 ( Not whole grain 89.2 (2.04) 89.8 (2.47) 89.6 (2.52) 90.0 (3.45) 90.8 ( Bread 29.4 (2.82) 28.9 (2.80) 27.4 (2.88) 25.2 (7.36) 29.6 ( Rolls 7.0 (1.54) 10.6 (2.41) 10.4 (2.36) 8.8 u (4.63) 12.2 u ( English muffin 0.5 u (0.32) 0.2 u (0.15) 0.3 u (0.28) 0.0 (.) 0.0  Bagels 5.3 (1.16) 3.0 u (1.32) 2.6 u (1.23) 3.0 u (1.69) 3.9 u ( Biscuits, scones, croissants 2.5 (0.45) 3.7 u (1.16) 6.3 u (1.90) 4.0 u (2.92) 0.9 u ( Muffins 3.4 (1.01) 4.8 u (1.69) 3.1 u (2.08) 2.5 u (1.76) 7.5 u ( Cornbread 1.8 u (0.64) 2.0 u (0.81) 2.9 u (1.43) 1.0 u (0.79) 0.6 u ( Corn tortillas 2.9 (0.71) 4.3 (1.11) 7.2 (1.98) 4.6 u (2.17) 0.1 u ( Flour tortillas 2.6 u (1.18) 0.5 u (0.27) 0.9 u (0.50) 3.3 u (2.29) 0.1 u ( Taco shells 0.8 u (0.76) 1.7 u (1.55) 3.0 u (2.86) 0.3 u (0.18) 0.1 u ( Crackers 19.6 (1.77) 17.5 (2.18) 16.1 (3.03) 15.8 u (5.51) 20.1 ( Breakfast/granola bar 7.6 (1.50) 7.6 (1.73) 2.3 u (0.83) 13.3 u (6.73) 12.0 u ( Pancakes, waffles, French toast 17.6 (2.07) 15.7 (2.81) 9.7 (2.17) 15.5 (4.27) 22.3 ( Cold cereal 44.0 (3.04) 42.3 (3.31) 43.8 (4.02) 42.6 (7.52) 40.0 ( Hot cereal 3.6 (0.89) 5.9 (1.62) 7.4 u (2.26) 1.0 ** u (0.62) 4.9 u ( Rice 10.8 (1.80) 12.4 (2.76) 15.8 (3.98) 12.2 u (3.95) 4.8 u ( Pasta 2.6 (0.74) 0.5 u (0.28) 0.1 u (0.08) 0.5 u (0.48) 1.1 u (Vegetables 56.1 (2.34) 63.3 (2.91) 65.2 (3.58) 49.1 * (5.34) 62.8 (Types of vegetables, among those eating any Raw vegetables 28.2 (3.43) 25.8 (3.41) 23.0 (3.38) 30.3 u (9.57) 26.0 ( Raw lettuce/greens 1.0 u (0.39) 1.7 u (0.69) 2.4 u (1.09) 0.2 * u (0.16) 0.8 u ( Raw carrots 8.4 (2.02) 6.3 u (2.01) 5.6 u (2.13) 5.9 u (4.55) 8.1 u ( Raw tomatoes 1.3 u (0.69) 0.1 u (0.09) 0.2 u (0.16) 2.3 u (2.25) 0.0  Raw cabbage/coleslaw 0.5 u (0.34) 0.0 u (0.05) 0.1 u (0.09) 0.0 0.00 0.0  Other raw (higher in vitamins A and C)2 2.3 u (0.91) 2.1 u (1.04) 2.1 u (1.74) 0.0 (.) 2.1 u ( Other raw (lower in vitamins A and C)2 5.4 u (1.67) 7.1 u (2.81) 5.5 u (1.99) 3.9 u (3.03) 5.2 u ( Salads (w/greens) 14.4 (2.96) 13.2 (2.61) 14.1 (3.03) 20.4 u (9.25) 11.8 u (

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Stan

er

 Cooked vegetables, excl. potatoes 58.0 (2.90) 65.2 (2.97) 68.6 (4.02) 41.0 ** (7.42) 61.8 (5.

 Cooked green beans 10.9 (2.43) 14.5 (2.84) 21.8 (4.74) 0.1 *** (0.14) 3.8 u (1. Cooked corn 9.7 (1.89) 11.1 (2.33) 11.7 (2.64) 6.4 u (2.96) 11.0 u (3. Cooked peas 1.7 u (0.83) 2.0 u (1.11) 3.5 u (1.83) 0.0 0.00 0.0 0. Cooked carrots 3.0 u (1.43) 4.3 u (2.42) 4.5 u (2.04) 0.9 u (0.89) 4.4 u (3. Cooked broccoli 4.7 u (1.51) 5.7 u (2.42) 6.4 u (2.09) 3.5 u (2.63) 5.1 u (3. Cooked tomatoes 33.7 (2.77) 37.6 (3.16) 33.5 (3.07) 25.1 (6.28) 44.3 (6. Cooked mixed 1.9 u (0.82) 3.3 u (1.38) 0.9 u (0.60) 0.0 (.) 5.3 u (2. Cooked starchy 0.6 u (0.38) 1.1 u (0.72) 1.0 u (0.71) 0.0 0.00 1.5 u (1. Other cooked deep yellow 0.8 u (0.37) 1.1 u (0.60) 1.9 u (1.07) 0.5 u (0.48) 0.1 u (0. Other cooked dark green 2.3 u (0.80) 2.3 u (0.74) 4.1 u (1.26) 0.7 * u (0.70) 0.0 ( Other cooked (higher in vitamins A and C)2 1.6 u (0.70) 0.9 u (0.73) 0.1 u (0.11) 5.4 u (2.99) 0.3 u (0. Other cooked (lower in vitamins A and C)2 2.8 u (1.06) 2.6 u (1.31) 1.5 u (0.94) 0.0 0.00 2.6 u (2. Other fried 0.2 u (0.13) 0.3 u (0.23) 0.6 u (0.39) 0.0 0.00 0.0 0. Cooked potatoes 55.6 (3.27) 54.4 (2.80) 53.8 (5.02) 55.0 (9.39) 59.2 (5. Cooked potatoes-not fried 17.8 (2.96) 16.8 (2.97) 19.9 (4.31) 16.5 u (5.57) 13.4 (3. Cooked potatoes-fried 40.5 (3.02) 40.2 (3.59) 37.3 (5.00) 43.0 (8.62) 47.6 (5. Vegetable juice 1.6 u (1.06) 0.3 u (0.26) 0.5 u (0.45) 0.0 (.) 0.0 0.Fruit and 100% fruit juice 68.7 (2.13) 77.1 (2.35) 78.2 (2.33) 55.3 *** (4.82) 75.9 (5.

Types of fruit, among those eating any

 Any whole fruit 79.7 (2.35) 77.5 (2.62) 74.2 (3.68) 74.1 (4.65) 85.5 (3.

Fresh fruit 67.3 (2.88) 60.1 (3.21) 56.8 (4.39) 63.0 (6.89) 65.8 (6.

Fresh orange 10.9 (2.04) 11.0 (1.93) 13.9 (2.63) 8.7 u (3.44) 5.6 u (3.Fresh other citrus 0.1 u (0.04) 0.0 u (0.04) 0.0 0.00 0.4 u (0.31) 0.1 u (0.Fresh apple 26.4 (2.29) 27.3 (2.64) 26.3 (4.00) 14.5 * (4.15) 29.2 (3.Fresh banana 14.3 (2.12) 13.5 (2.28) 15.4 (3.34) 23.5 u (9.38) 11.7 u (3.Fresh melon 2.3 u (0.71) 1.8 u (0.99) 2.9 u (1.70) 3.3 u (2.08) 0.6 u (0.Fresh watermelon 4.7 u (1.87) 2.4 u (1.27) 0.4 u (0.31) 3.6 u (2.41) 4.1 u (2.Fresh grapes 9.0 (1.63) 6.5 (1.60) 4.0 (1.17) 7.4 u (3.11) 10.9 u (3.Fresh peach/nectarine 1.9 u (0.66) 2.4 u (0.74) 2.9 u (1.11) 0.7 u (0.46) 1.9 u (0.Fresh pear 2.2 u (0.66) 3.1 u (1.14) 3.7 u (1.43) 1.2 u (1.23) 1.8 u (1.Fresh berries 7.1 u (2.43) 3.9 u (1.72) 2.6 u (1.07) 8.7 u (5.55) 6.1 u (3.

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Fresh pineapple 3.4 (0.71) 5.2 (1.14) 5.6 u (2.90) 0.0 0.00 5.4 u (3Other fresh fruit 6.4 (1.76) 3.8 u (1.32) 1.8 u (0.89) 4.9 u (2.20) 5.9 u (2Avocado/guacamole 0.2 u (0.16) 0.3 u (0.28) 0.0 0.00 0.0 0.00 0.7 u (0Lemon/lime - any form 0.0 0.00 0.0 0.00 0.0 (.) 0.0 0.00 0.0 0

 Canned or frozen fruit, total 19.6 (2.30) 25.4 (2.91) 25.9 (4.17) 14.1 u (5.31) 27.4 (5

Canned or frozen in syrup 3.7 u (1.12) 4.7 u (1.55) 6.2 u (2.30) 1.5 u (1.52) 3.1 u (2Canned or frozen, no syrup 16.6 (2.23) 21.5 (3.03) 20.9 (3.90) 12.6 u (5.16) 24.3 (5

Applesauce, canned/ frozen apples 5.5 (1.42) 3.4 u (1.28) 2.6 u (1.35) 11.2 u (4.99) 4.8 u (2Canned/frozen peaches 4.9 (1.13) 7.8 (1.71) 8.4 (2.39) 0.6 ** u (0.59) 7.9 u (3Canned/frozen pineapple 4.1 u (1.30) 6.7 u (2.19) 6.4 u (3.06) 0.0 * 0.00 7.4 u (3Other canned/frozen 6.7 (1.30) 9.1 (1.98) 11.3 (2.89) 2.3 ** u (1.67) 7.3 u (2

100% Fruit juice 47.7 (2.37) 50.4 (3.14) 60.7 (3.92) 59.2 (7.59) 32.3 (6

Non-citrus juice 28.8 (2.55) 28.1 (2.88) 35.5 (4.12) 39.7 (8.42) 18.0 (5Citrus juice 22.0 (2.02) 26.1 (2.90) 29.3 (4.32) 23.1 (4.96) 17.8 (4

Dried fruit 0.6 u (0.24) 0.4 u (0.29) 0.4 u (0.37) 0.9 u (0.80) 0.5 u (0

Milk and milk products 79.3 (2.06) 91.9 (1.48) 92.6 (1.74) 58.6 *** (4.81) 93.3 (2Types of milk, among those eating any

Cow’s milk, total 93.8 (1.27) 97.9 (0.55) 98.7 (0.52) 88.9 ** (3.22) 96.5 (1

Unflavored white milk, total 74.6 (2.22) 67.6 (2.90) 63.4 (4.10) 87.6 *** (3.46) 72.5 (3

Unflavored whole milk 16.8 (1.74) 13.7 (1.93) 18.1 (2.44) 31.1 * (5.50) 7.2 u (2Unflavored non-whole, total 55.5 (2.67) 50.7 (3.37) 41.7 (4.30) 54.0 (7.33) 62.9 (4

2% milk, unflavored 33.4 (2.65) 29.6 (3.12) 28.7 (3.85) 39.2 (7.82) 30.3 (51% milk, unflavored 17.2 (2.02) 18.2 (2.97) 13.5 (3.25) 13.5 u (4.36) 24.9 (5Skim milk, unflavored 7.4 (1.41) 6.1 (1.57) 2.9 u (1.05) 2.2 u (1.57) 11.1 u (3

 Unflavored, fat not specified 4.5 (0.89) 6.4 (1.46) 6.6 (1.85) 5.0 u (3.10) 5.7 u (2

 Flavored milk, total 41.9 (3.00) 64.8 (3.24) 67.3 (4.35) 6.8 *** (3.15) 60.9 (6

 Flavored, whole milk 8.2 (1.38) 13.9 (2.10) 16.5 (2.70) 2.7 *** (2.54) 10.5 u (3 Flavored non-whole, total 23.1 (2.72) 35.1 (4.12) 30.5 (4.72) 3.4 *** (1.93) 40.5 (6

 2% milk, flavored 12.4 (1.67) 19.5 (2.58) 17.4 (3.62) 1.6 *** (1.04) 20.5 (4 1% milk, flavored 8.9 (1.70) 12.4 (2.56) 9.8 (2.64) 1.8 ** u (1.59) 17.2 (4

 Skim milk, flavored 2.0 u (0.84) 3.4 u (1.46) 3.3 u (1.21) 0.0 ** 0.00 3.5 u (3 Flavored, fat not specified 11.0 (1.31) 16.4 (1.80) 21.4 (2.76) 0.8 *** (0.73) 9.9 (2

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Soymilk 0.7 u (0.29) 0.4 u (0.25) 0.3 u (0.27) 0.3 u (0.33) 0.7 u (0Dry or evaporated milk 0.0 u (0.04) 0.0 0.00 0.0 (.) 0.4 u (0.40) 0.0 0Yogurt 5.6 (1.49) 5.3 u (1.60) 3.7 (1.07) 5.1 u (2.53) 8.0 u (3Cheese 20.7 (2.29) 15.8 (2.23) 14.0 (2.98) 25.0 (6.57) 18.9 (3

Meat and meat alternates 55.1 (2.39) 59.4 (3.03) 62.4 (4.30) 46.1 * (5.51) 56.5 (4Types of meat, among those eating any

Beef 7.9 (1.58) 7.7 (1.87) 7.3 (2.03) 11.4 u (5.22) 9.1 u (3Ground beef 0.2 u (0.14) 0.4 u (0.26) 0.4 u (0.42) 0.0 0.00 0.4 u (0Pork 9.2 (2.07) 12.1 u (3.76) 13.4 u (4.52) 6.3 u (2.74) 11.0 u (5Ham 0.7 u (0.32) 0.9 u (0.55) 1.6 u (0.95) 1.4 u (1.06) 0.0 0Lamb and misc. meats 0.4 u (0.26) 0.2 u (0.21) 0.4 u (0.37) 0.3 u (0.31) 0.0 0Chicken 43.9 (4.56) 54.7 (4.57) 55.9 (5.39) 45.7 (8.29) 57.3 (7Turkey 4.5 u (3.00) 1.3 u (0.63) 1.6 u (0.93) 4.5 u (2.17) 1.1 u (0Organ meats 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0Hot dogs 2.2 u (0.97) 3.8 u (1.74) 3.9 u (2.09) 1.5 u (1.38) 4.1 u (3Cold cuts 3.9 (1.02) 3.6 u (1.49) 2.7 u (1.30) 3.9 u (1.61) 5.4 u (3Fish 7.3 (1.78) 7.5 u (2.45) 5.9 u (3.28) 9.9 u (4.02) 4.9 u (2Shellfish 2.4 u (0.73) 2.2 u (0.88) 2.4 u (1.41) 2.5 u (1.62) 1.4 u (0Bacon/sausage 19.3 (2.40) 15.2 (3.15) 12.9 (3.47) 19.4 (5.29) 17.5 u (5Eggs 17.5 (2.79) 12.0 (2.58) 15.9 (3.64) 25.9 (6.17) 3.5 u (1Beans 5.7 (1.55) 7.4 u (2.27) 7.6 (2.14) 3.4 u (2.04) 6.3 u (4Baked/refried beans 2.3 u (0.75) 3.6 u (1.21) 5.5 u (2.08) 2.1 u (1.94) 1.2 u (1Soy products 0.0 0.00 0.0 0.00 0.0 (.) 0.0 (.) 0.0 Protein/meal enhancement 1.0 u (0.70) 1.8 u (1.38) 0.0 0.00 0.0 (.) 4.8 u (3Nuts 4.6 (1.34) 2.3 u (0.85) 1.3 u (0.76) 3.6 u (1.70) 3.6 u (1Peanut/almond butter 5.4 u (1.66) 4.1 u (2.02) 0.7 u (0.68) 2.5 u (2.40) 9.8 u (4Seeds 1.4 u (0.54) 1.0 u (0.40) 1.3 u (0.59) 1.8 u (1.57) 0.2 u (0

Mixed dishes 92.6 (1.18) 94.9 (1.40) 93.3 (1.86) 90.0 (2.66) 96.6 (2

Types of mixed dishes, among those eating any

Tomato sauce and meat (no pasta) 0.3 u (0.25) 0.0 u (0.04) 0.1 u (0.07) 0.0 (.) 0.0 Chili con carne 0.8 u (0.39) 1.4 u (0.78) 0.1 u (0.05) 0.1 u (0.07) 3.5 u (1Meat mixtures w/ red meat 7.6 (1.27) 8.9 (2.00) 7.2 (1.94) 7.9 (2.30) 12.3 u (3

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Meat mixtures w/ chicken/turkey 7.9 (1.45) 7.6 (2.22) 4.7 (1.17) 6.5 u (2.85) 9.2 u (4Meat mixtures w/ fish 1.3 u (0.44) 1.1 u (0.41) 1.3 (0.37) 1.3 u (1.01) 0.9 u (0Hamburgers/cheeseburgers 13.8 (1.29) 16.8 (1.91) 12.6 (2.51) 17.3 (3.20) 21.0 (3Other sandwiches 50.2 (2.97) 45.4 (2.76) 50.4 (3.97) 51.7 (5.69) 39.0 (4

Hot dogs 9.8 (1.43) 12.9 (2.24) 15.5 (3.61) 7.3 u (2.26) 10.0 u (3Luncheon meat 15.9 (1.84) 11.0 (2.01) 12.0 (2.41) 27.1 * (5.73) 8.3 u (2Beef, pork, ham 6.5 (1.06) 6.0 (1.32) 5.9 (1.74) 6.5 u (2.25) 6.0 u (2Chicken, turkey 9.3 (1.21) 10.5 (1.71) 11.7 (3.03) 6.9 (2.08) 9.9 (2Cheese (no meat) 2.9 (0.70) 3.6 u (1.10) 4.2 u (1.77) 4.2 u (2.35) 3.2 u (1Fish 1.7 u (0.75) 1.3 u (0.40) 1.7 u (0.69) 0.1 * u (0.13) 0.9 u (0Peanut butter 8.8 (1.19) 5.1 (0.96) 5.7 (1.38) 4.4 u (1.70) 3.6 u (1Breakfast sandwiches 2.4 u (0.79) 2.5 u (1.09) 1.2 u (0.59) 2.6 u (1.89) 4.6 u (2

 Pizza (no meat) 10.9 (1.53) 15.4 (2.49) 12.9 (2.40) 7.9 u (3.15) 20.4 (4 Pizza w/ meat 17.4 (1.87) 20.8 (2.55) 22.2 (3.41) 13.7 (3.15) 19.6 (3 Mexican entrees 17.5 (1.69) 19.3 (2.58) 20.1 (3.25) 21.5 (4.75) 17.3 (4 Macaroni and cheese 9.4 (1.20) 11.8 (2.18) 8.9 (2.48) 9.5 u (3.61) 16.8 (4 Pasta dishes 15.6 (3.06) 14.6 (2.72) 13.6 (3.45) 13.8 u (5.79) 17.0 (4 Rice dishes 6.1 (1.11) 4.8 (1.29) 4.2 (1.02) 7.9 u (2.65) 5.7 u (2 Other grain mixtures 3.8 (1.11) 2.9 (0.84) 2.4 u (1.02) 1.0 u (0.73) 2.2 u (1 Meat soup 4.1 (0.99) 2.5 (0.70) 3.8 u (1.30) 4.5 u (1.65) 1.0 u (0 Bean soup 0.0 u (0.01) 0.0 0.00 0.0 (.) 0.0 0.00 0.0  Grain soups 4.3 (0.94) 4.5 (1.32) 6.3 u (2.13) 5.9 (1.73) 2.0 u (1 Vegetables mixtures (incl. soup) 3.9 (1.14) 2.5 (0.73) 3.8 u (1.27) 6.4 u (2.77) 1.0 u (0

Entrée salads 2.1 u (0.78) 2.6 (0.70) 2.9 u (0.93) 0.7 u (0.67) 1.4 u (0

Beverages excluding milk and 100% fruit juice 97.8 (0.44) 96.7 (0.78) 95.5 (1.16) 97.6 (1.26) 98.0 (1

Types of beverages, among those drinking any

Coffee 2.0 u (0.91) 1.3 u (0.53) 1.7 u (0.80) 2.3 u (0.81) 0.8 u (0Tea 13.4 (1.98) 12.6 (3.16) 13.3 (3.18) 15.5 (3.61) 12.4 u (4Beer 0.0 0.00 0.0 0.00 0.0 (.) 0.0 0.00 0.0 0Wine 0.0 u (0.02) 0.1 u (0.05) 0.0 0.00 0.0 0.00 0.1 u (0Liquor 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Water (plain) 78.1 (2.21) 73.8 (3.32) 64.3 (4.54) 78.3 * (3.90) 85.1 (3Noncarbonated, sweetened drinks 40.8 (2.79) 37.4 (3.81) 40.1 (4.59) 42.0 (5.58) 32.6 (5Noncarbonated, low-calorie/sugarfree drinks 10.6 (1.49) 8.0 (1.73) 7.9 (2.15) 7.5 (2.07) 8.6 u (2Energy drinks 1.0 u (0.50) 1.0 u (0.66) 1.4 u (1.17) 2.7 u (2.06) 0.6 u (0Any soda 47.8 (3.25) 41.8 (4.39) 41.4 (5.62) 58.7 * (5.67) 44.6 (6

Soda, regular 42.8 (2.74) 39.0 (4.23) 39.9 (5.54) 50.5 (5.21) 39.6 (5Soda, sugar-free 7.4 (1.63) 3.6 (1.05) 1.8 u (0.86) 11.4 u (5.30) 6.6 u (2

Sweets and desserts 83.7 (1.65) 84.7 (2.09) 81.2 (2.58) 78.6 (3.91) 92.5 (2Types of sweets and desserts, among those eating any

Sugar and sugar substitutes 10.4 (1.88) 7.7 (1.75) 7.6 (2.10) 7.5 u (2.77) 7.3 u (3Syrups/sweet toppings 17.8 (1.94) 17.3 (2.54) 16.7 (2.68) 17.0 (4.07) 16.3 u (4Jelly 3.3 (0.91) 3.8 u (1.27) 5.1 u (1.63) 2.7 u (1.76) 2.6 u (2Jello 2.1 (0.60) 2.5 u (0.81) 2.9 u (1.27) 2.1 u (1.23) 1.8 u (0Candy 43.7 (2.90) 39.5 (3.43) 41.1 (3.78) 51.3 (6.94) 37.6 (5Ice cream 27.6 (1.89) 21.9 (1.88) 16.4 (2.86) 40.2 *** (6.53) 29.0 (4Pudding 2.0 (0.50) 1.9 u (0.77) 0.9 u (0.55) 1.3 u (0.78) 3.1 u (1Ice/popsicles 10.5 (1.54) 11.5 (2.59) 7.3 (1.81) 8.0 u (2.69) 15.0 u (5

 Sweet rolls 3.7 (0.98) 4.1 (1.01) 4.2 (1.08) 2.0 u (1.20) 4.4 u (1 Cake/cupcakes 9.2 (1.52) 9.5 (1.69) 13.3 (3.04) 6.3 u (2.45) 5.5 u (1

Cookies 37.6 (2.67) 38.9 (3.47) 36.7 (3.97) 41.5 (6.43) 43.4 (5Pies/cobblers 3.2 u (2.03) 1.3 u (0.62) 1.0 u (0.52) 0.1 u (0.15) 1.8 u (1Pastries 8.7 (0.93) 10.9 (1.66) 7.9 (2.11) 9.1 u (2.76) 14.4 (4Doughnuts 2.8 u (0.85) 2.6 u (0.88) 3.1 u (1.19) 0.8 u (0.39) 0.8 u (0

Salty snacks 50.1 (2.13) 45.9 (2.79) 47.3 (3.22) 51.2 (5.51) 44.3 (5Types of salty snacks, among those eating any

Corn-based salty snacks 51.6 (3.38) 53.3 (4.49) 54.0 (5.30) 54.6 (9.63) 47.5 (8

 Pretzels/party mix 18.0 (3.81) 14.7 (3.88) 11.5 u (3.97) 18.7 (5.41) 20.6 u (7

 Popcorn 14.7 (2.64) 13.5 (2.93) 10.4 (2.34) 12.3 u (3.85) 19.4 u (6

 Potato chips 29.3 (2.94) 27.8 (3.37) 35.3 (4.65) 43.0 (8.58) 18.9 u (5

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Added fats and oils 29.9 (2.41) 24.9 (2.88) 21.9 (2.45) 21.9 (5.39) 29.1 (5Types of added fats/oils among those eating any

Butter 24.7 (4.06) 25.9 (5.02) 19.7 (5.36) 24.4 u (10.63) 31.2 (8Margarine 29.1 (5.48) 27.3 u (8.49) 21.0 u (6.96) 49.0 u (16.90) 36.9 u (1Other added fats 7.5 u (2.51) 7.7 u (3.80) 10.9 u (5.99) 4.9 u (3.62) 5.3 u (3

 Other added oils 0.0 0.00 0.0 0.00 0.0 (.) 0.0 0.00 0.0 0 Salad dressing 14.8 (3.55) 25.0 (6.03) 23.3 (6.18) 17.3 u (7.61) 23.1 u (8 Mayonnaise 0.5 u (0.33) 0.6 u (0.59) 1.2 u (1.23) 0.0 (.) 0.0 0 Gravy 12.7 (3.35) 14.1 u (4.57) 16.2 u (6.04) 9.1 u (5.19) 12.8 u (7 Cream cheese 12.6 (3.64) 1.9 u (0.94) 3.2 u (2.02) 12.5 u (4.57) 0.9 u (0 Cream/sour cream 14.5 (3.97) 7.0 u (3.28) 10.1 u (5.63) 3.7 u (3.24) 4.4 u (2Other 9.2 (1.40) 10.2 (1.87) 8.6 (2.00) 6.9 u (2.78) 13.3 u (4

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Stan

er

Sample size 923 - 332 - 172 - 252 - 132 Grains 62.1 (2.58) 56.3 (3.26) 45.9 (6.10) 60.3 * (4.11) 62.4 (4 Types of grains, among those eating any Whole grains1 24.8 (3.44) 19.4 (3.87) 15.4 u (5.28) 20.3 (5.03) 22.5 u (7 Not whole grain 88.8 (2.34) 86.5 (3.37) 91.6 (4.14) 86.0 (4.27) 83.7 (6 Bread 20.4 (2.33) 14.0 (3.07) 14.4 u (4.64) 15.5 u (5.01) 13.1 (3 Rolls 4.8 u (1.50) 12.5 u (4.27) 6.4 u (2.48) 1.0 * u (0.71) 17.8 u (7 English muffin 1.9 u (1.30) 4.4 u (3.70) 0.0 0.00 0.0 0.00 7.8 u (6 Bagels 7.8 (2.04) 0.6 u (0.49) 1.9 u (1.46) 3.0 u (1.80) 0.0 0 Biscuits, scones, croissants 5.5 (1.55) 5.2 u (2.00) 6.2 u (3.37) 6.4 u (2.22) 2.6 u (1 Muffins 2.6 (0.51) 3.5 u (1.17) 6.0 u (2.53) 1.5 u (1.03) 2.6 u (1 Cornbread 1.4 u (0.57) 3.8 u (1.59) 6.3 u (3.77) 0.1 u (0.11) 3.1 u (1 Corn tortillas 2.5 (0.56) 4.6 (1.30) 9.0 u (2.87) 4.1 u (1.99) 2.9 u (1 Flour tortillas 6.0 u (2.40) 3.5 u (1.50) 6.4 u (2.00) 8.5 u (5.03) 1.1 u (1 Taco shells 0.0 u (0.04) 0.1 u (0.08) 0.2 u (0.23) 0.1 u (0.07) 0.0 0 Crackers 20.2 (3.94) 16.2 u (6.23) 10.3 u (3.99) 17.7 u (7.55) 19.2 u (8 Breakfast/granola bar 8.6 (2.13) 6.1 u (2.47) 6.8 u (4.02) 6.7 u (3.68) 6.8 u (3 Pancakes, waffles, French toast 10.1 (1.87) 7.5 (2.13) 3.4 u (2.19) 7.3 u (2.88) 6.5 u (2 Cold cereal 36.6 (3.06) 32.0 (4.67) 37.0 (6.04) 40.8 (9.78) 30.1 (6 Hot cereal 1.7 u (0.61) 0.2 u (0.14) 0.5 u (0.38) 3.5 u (1.90) 0.1 u (0 Rice 9.9 (2.24) 14.7 u (4.46) 17.9 u (6.78) 7.9 u (2.39) 11.6 u (6 Pasta 4.5 u (1.58) 3.9 u (2.33) 1.9 u (1.66) 1.8 u (1.03) 5.8 u (4Vegetables 55.3 (2.91) 63.5 (4.59) 60.3 (6.85) 48.7 (5.46) 65.4 (6Types of vegetables, among those eating any Raw vegetables 19.2 (3.56) 19.1 (3.83) 11.6 u (3.93) 9.7 u (4.60) 23.2 (6 Raw lettuce/greens 0.2 u (0.16) 0.4 u (0.38) 0.0 0.00 0.1 u (0.07) 0.7 u (0 Raw carrots 3.8 u (1.47) 6.1 u (3.15) 4.8 u (3.24) 4.7 u (4.05) 8.1 u (5 Raw tomatoes 1.9 u (1.42) 0.0 0.00 0.0 0.00 0.1 u (0.14) 0.0 0 Raw cabbage/coleslaw 0.4 u (0.35) 0.0 0.00 0.0 0.00 0.1 u (0.14) 0.0 0 Other raw (higher in vitamins A and C)2 1.2 u (0.73) 0.2 u (0.16) 0.0 0.00 0.5 u (0.49) 0.3 u (0 Other raw (lower in vitamins A and C)2 2.9 u (1.50) 2.8 u (2.19) 1.4 u (1.21) 0.2 u (0.16) 3.6 u (4 Salads (w/greens) 13.5 (2.62) 11.9 (2.66) 6.2 u (2.32) 4.3 u (2.62) 14.0 (3

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

 Cooked vegetables, excl. potatoes 63.6 (3.23) 57.9 (6.08) 66.9 (7.26) 78.5 (5.27) 50.0 (7

 Cooked green beans 6.8 (2.01) 7.2 u (3.44) 14.4 u (7.97) 3.4 u (2.12) 3.1 u (2 Cooked corn 6.9 (1.46) 7.3 u (2.32) 4.7 u (1.94) 14.0 * (3.45) 7.1 u (2 Cooked peas 1.1 u (0.49) 1.8 u (1.08) 2.3 u (1.53) 1.3 u (0.93) 1.8 u (1 Cooked carrots 3.3 u (1.10) 0.0 0.00 0.0 0.00 1.2 u (1.13) 0.0 0 Cooked broccoli 4.1 u (1.48) 2.5 u (1.69) 0.1 u (0.13) 6.4 u (4.25) 1.4 u (1 Cooked tomatoes 41.2 (3.82) 37.5 (5.61) 48.7 (7.24) 59.1 (7.77) 31.2 (7 Cooked mixed 1.5 u (0.91) 0.0 0.00 0.0 0.00 0.9 u (0.56) 0.0 0 Cooked starchy 0.6 u (0.36) 1.4 u (0.88) 1.6 u (1.23) 0.3 u (0.30) 1.4 u (1 Other cooked deep yellow 1.1 u (0.85) 0.2 u (0.25) 0.0 0.00 1.4 u (1.24) 0.5 u (0 Other cooked dark green 1.7 u (1.05) 3.7 u (2.60) 0.5 u (0.43) 1.0 u (1.00) 6.8 u (4 Other cooked (higher in vitamins A and C)2 2.7 u (1.15) 3.1 u (2.00) 0.0 0.00 5.1 * u (2.26) 2.4 u (1 Other cooked (lower in vitamins A and C)2 2.9 u (1.24) 1.9 u (1.77) 0.0 0.00 5.7 u (4.16) 0.3 u (0 Other fried 0.1 u (0.12) 0.3 u (0.29) 0.8 u (0.76) 0.0 0.00 0.0 0 Cooked potatoes 58.9 (4.75) 67.9 (7.13) 67.8 (9.43) 62.6 (7.58) 70.1 (8 Cooked potatoes-not fried 16.1 (2.22) 21.1 (5.56) 12.6 (3.70) 17.4 u (6.65) 29.6 u (9 Cooked potatoes-fried 47.8 (5.06) 54.6 (7.46) 60.9 (10.09) 47.0 (7.38) 51.2 (9 Vegetable juice 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0Fruit and 100% fruit juice 46.4 (2.89) 46.6 (5.18) 50.8 (6.59) 39.6 (3.96) 38.5 (7

Types of fruit, among those eating any

 Any whole fruit 77.1 (2.74) 75.4 (3.84) 73.0 (5.90) 67.0 (7.20) 76.4 (6

Fresh fruit 67.9 (3.54) 55.6 (6.34) 56.9 (7.31) 63.5 (7.23) 46.7 (8

Fresh orange 10.3 (2.30) 13.3 u (4.26) 18.0 u (7.22) 14.4 (2.68) 9.8 u (4Fresh other citrus 0.1 u (0.07) 0.0 0.00 0.0 0.00 0.4 u (0.38) 0.0 0Fresh apple 30.3 (3.34) 22.4 (4.40) 20.6 (5.06) 38.0 (8.74) 22.4 (6Fresh banana 8.6 (2.00) 8.1 u (3.40) 10.3 u (5.43) 8.3 u (2.92) 1.4 u (0Fresh melon 1.8 u (0.95) 4.2 u (2.53) 1.6 u (1.30) 0.0 0.00 2.7 u (2Fresh watermelon 5.1 u (1.86) 2.7 u (2.41) 0.0 0.00 1.1 u (0.82) 0.6 u (0Fresh grapes 7.0 (1.65) 7.1 u (2.58) 4.0 u (2.21) 4.8 u (2.47) 5.5 u (2Fresh peach/nectarine 1.0 u (0.52) 2.5 u (1.45) 3.8 u (2.68) 0.5 u (0.60) 0.0 0Fresh pear 1.0 u (0.76) 0.5 u (0.44) 0.6 u (0.51) 0.0 0.00 0.5 u (0Fresh berries 7.3 u (2.50) 4.1 u (2.21) 2.3 u (1.48) 3.9 u (2.12) 7.4 u (4

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Fresh pineapple 3.5 u (1.50) 1.2 u (0.74) 2.8 u (1.49) 2.3 u (1.87) 0.0 0Other fresh fruit 5.3 u (1.62) 2.9 u (1.36) 3.3 u (2.13) 3.9 u (1.89) 3.4 u (2Avocado/guacamole 0.3 u (0.22) 0.2 u (0.22) 0.0 0.00 1.1 u (1.15) 0.5 u (0Lemon/lime - any form 0.0 u (0.03) 0.1 u (0.09) 0.2 u (0.21) 0.0 0.00 0.0 0

 Canned or frozen fruit, total 11.2 (2.02) 24.2 (4.01) 18.2 (5.19) 5.6 * u (2.93) 36.0 (7

Canned or frozen in syrup 2.8 u (1.13) 4.1 u (1.65) 3.1 u (2.15) 2.9 u (2.50) 4.4 u (2Canned or frozen, no syrup 8.4 (1.84) 20.2 (4.03) 15.0 u (4.83) 2.7 * u (1.64) 31.7 (8

Applesauce, canned/ frozen apples 2.7 u (1.07) 5.5 u (2.74) 4.0 u (2.59) 1.4 u (0.86) 8.7 u (5Canned/frozen peaches 2.1 u (0.77) 5.9 u (2.08) 3.6 u (2.45) 0.1 u (0.12) 9.8 u (4Canned/frozen pineapple 1.1 u (0.52) 2.2 u (1.19) 0.6 u (0.61) 0.0 0.00 4.6 u (2Other canned/frozen 5.7 (1.41) 11.6 (2.89) 12.1 u (4.52) 4.0 u (2.82) 13.0 u (6

100% Fruit juice 47.8 (4.00) 61.3 (5.07) 57.7 (6.35) 50.7 (7.60) 57.0 (8

Non-citrus juice 23.0 (3.27) 33.1 (5.51) 36.4 (6.62) 29.6 (7.07) 33.4 (8Citrus juice 28.8 (3.28) 36.2 (4.65) 36.8 (6.00) 23.7 (6.15) 25.2 (6

Dried fruit 1.7 u (1.03) 0.6 u (0.60) 1.3 u (1.33) 1.0 u (0.82) 0.0 0

Milk and milk products 62.2 (3.23) 76.5 (2.64) 81.7 (3.59) 47.4 *** (5.33) 75.3 (4Types of milk, among those eating any

Cow’s milk, total 86.6 (2.92) 94.3 (2.48) 96.1 (2.25) 82.1 * (6.15) 93.1 (4

Unflavored white milk, total 71.4 (3.84) 61.0 (5.92) 52.1 (6.32) 79.0 ** (6.41) 68.0 (9

Unflavored whole milk 17.1 (3.30) 14.9 (3.13) 14.4 (4.01) 32.9 u (11.16) 15.7 u (5Unflavored non-whole, total 50.6 (4.28) 43.0 (6.47) 30.5 (6.67) 41.8 (8.61) 52.0 (1

2% milk, unflavored 30.5 (3.78) 25.7 (5.18) 20.1 u (6.39) 32.3 (7.41) 28.0 (71% milk, unflavored 13.0 (2.45) 15.0 (3.90) 10.6 (3.02) 7.6 u (3.34) 17.9 u (6Skim milk, unflavored 8.5 u (3.09) 5.1 u (3.23) 0.9 u (0.48) 1.8 u (1.23) 9.3 u (6

 Unflavored, fat not specified 4.5 (1.20) 4.7 u (2.05) 8.7 u (4.22) 5.5 u (2.24) 1.9 u (1

 Flavored milk, total 22.8 (3.08) 50.6 (4.93) 55.4 (7.06) 3.1 *** (1.68) 46.5 (8

 Flavored, whole milk 2.6 (0.63) 6.1 (1.53) 6.2 (1.14) 0.0 *** 0.00 6.4 u (2 Flavored non-whole, total 13.1 (1.85) 27.9 (3.56) 26.7 (5.39) 2.4 *** (1.59) 29.4 (6

 2% milk, flavored 5.9 (1.34) 12.3 (2.66) 8.3 u (2.65) 1.0 ** u (0.70) 15.7 u (5 1% milk, flavored 5.0 (1.35) 11.1 (3.12) 14.8 (4.33) 1.4 ** u (1.40) 7.8 u (4

 Skim milk, flavored 2.2 u (0.98) 4.5 u (1.86) 3.5 u (1.57) 0.0 * 0.00 6.0 u (3 Flavored, fat not specified 7.1 (1.95) 16.6 (4.01) 22.5 u (7.17) 0.6 ** u (0.46) 10.6 u (5

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Soymilk 1.1 u (0.62) 0.0 0.00 0.0 0.00 2.3 u (2.08) 0.0 0Dry or evaporated milk 0.0 u (0.05) 0.1 u (0.12) 0.3 u (0.27) 0.0 0.00 0.0 0Yogurt 5.7 (1.39) 1.7 u (0.95) 2.1 u (1.60) 6.8 u (3.24) 1.6 u (1Cheese 20.0 (3.08) 12.5 (3.64) 9.0 u (3.07) 18.4 u (5.82) 16.1 u (5

Meat and meat alternates 47.2 (2.37) 47.5 (4.92) 53.2 (6.31) 47.3 (3.75) 42.6 (6Types of meat, among those eating any

Beef 11.1 (2.59) 15.8 u (4.82) 19.0 u (9.17) 8.4 u (3.95) 13.9 u (5Ground beef 0.6 u (0.39) 1.3 u (1.05) 2.9 u (2.41) 0.5 u (0.44) 0.0 0Pork 4.9 (1.21) 4.2 u (1.69) 7.5 u (3.17) 8.4 u (2.60) 1.7 u (1Ham 0.4 u (0.33) 0.9 u (0.94) 0.0 0.00 0.5 u (0.36) 2.1 u (2Lamb and misc. meats 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0Chicken 45.9 (3.76) 51.8 (5.93) 54.0 (10.87) 68.0 (6.25) 48.5 (5Turkey 0.8 u (0.42) 1.8 u (1.25) 3.1 u (2.69) 0.8 u (0.48) 0.9 u (0Organ meats 0.2 u (0.24) 0.0 0.00 0.0 0.00 1.2 u (1.14) 0.0 0Hot dogs 1.9 u (1.56) 4.7 u (4.07) 10.4 u (9.33) 0.0 0.00 0.0 0Cold cuts 3.2 u (1.41) 1.7 u (1.24) 1.9 u (1.93) 1.1 u (1.04) 1.8 u (1Fish 7.8 (2.24) 6.7 u (3.22) 6.2 u (3.65) 2.6 u (1.17) 3.2 u (1Shellfish 1.1 u (0.38) 0.4 u (0.30) 0.6 u (0.62) 0.6 u (0.34) 0.0 0Bacon/sausage 6.9 (2.05) 8.2 u (2.88) 3.2 u (1.92) 5.9 u (2.54) 14.3 u (5Eggs 12.8 (2.61) 4.7 u (2.07) 7.8 u (4.07) 12.2 u (4.42) 2.4 u (1Beans 7.0 u (2.76) 8.2 u (3.40) 10.8 u (3.98) 3.2 u (1.51) 7.2 u (6Baked/refried beans 1.7 u (0.89) 1.5 u (0.97) 0.6 u (0.47) 0.8 u (0.84) 2.6 u (1Soy products 0.9 u (0.80) 0.1 u (0.11) 0.0 0.00 0.4 u (0.40) 0.2 u (0Protein/meal enhancement 3.4 u (1.37) 3.0 u (1.60) 3.1 u (1.99) 2.1 u (2.04) 3.6 u (2Nuts 4.5 u (1.60) 3.0 u (1.71) 0.0 0.00 0.8 u (0.60) 3.9 u (3Peanut/almond butter 3.3 u (1.37) 1.8 u (1.33) 2.4 u (2.42) 0.0 0.00 1.5 u (1Seeds 5.0 u (2.24) 2.4 u (1.23) 1.2 u (1.00) 4.1 u (2.32) 4.0 u (2

Mixed dishes 90.1 (2.20) 95.0 (2.95) 95.5 (2.10) 83.7 ** (3.92) 93.7 (4

Types of mixed dishes, among those eating any

Tomato sauce and meat (no pasta) 0.1 u (0.07) 0.0 0.00 0.0 0.00 0.1 u (0.15) 0.0 0Chili con carne 0.9 u (0.58) 0.9 u (0.70) 2.1 u (1.64) 0.3 u (0.23) 0.0 0Meat mixtures w/ red meat 7.2 (1.71) 7.5 u (2.99) 7.8 u (6.26) 6.9 u (3.50) 8.7 u (3

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Meat mixtures w/ chicken/turkey 10.0 (1.84) 12.3 (3.16) 4.9 u (2.52) 5.5 u (2.50) 14.0 u (4Meat mixtures w/ fish 1.7 u (0.87) 0.9 u (0.68) 1.7 u (1.57) 0.3 u (0.26) 0.4 u (0Hamburgers/cheeseburgers 15.4 (1.81) 15.9 (3.24) 19.8 (4.31) 17.1 (3.12) 13.2 u (4Other sandwiches 50.1 (2.63) 52.0 (5.04) 41.6 (7.43) 52.1 (4.80) 58.2 (7

Hot dogs 7.7 (1.92) 8.3 u (3.34) 10.8 u (5.21) 6.1 u (4.16) 6.2 u (4Luncheon meat 17.9 (1.74) 15.1 (2.73) 5.4 u (1.67) 11.5 (2.93) 16.9 u (5Beef, pork, ham 7.1 (1.76) 8.5 (2.51) 2.3 u (1.24) 8.8 u (3.44) 12.8 u (4Chicken, turkey 11.8 (1.77) 16.3 (2.75) 21.7 (5.13) 16.2 u (5.52) 12.7 u (4Cheese (no meat) 4.2 (1.15) 4.1 u (1.76) 2.8 u (1.68) 5.8 u (3.21) 5.0 u (3Fish 1.5 u (0.65) 1.4 u (0.57) 1.3 u (0.91) 2.0 u (1.39) 1.7 u (0Peanut butter 5.5 u (1.90) 2.9 u (1.72) 0.0 0.00 1.8 u (1.19) 5.8 u (3Breakfast sandwiches 6.5 (1.44) 6.3 u (2.52) 6.4 u (3.14) 10.5 u (4.17) 7.2 u (4

 Pizza (no meat) 11.3 (1.26) 12.6 (2.58) 15.6 (4.38) 6.0 * u (1.87) 11.4 u (3 Pizza w/ meat 23.2 (3.43) 36.4 (6.46) 32.8 (8.03) 13.0 * (3.49) 39.0 (7 Mexican entrees 16.7 (1.54) 13.3 (2.65) 16.2 (4.22) 21.2 (3.70) 12.0 (3 Macaroni and cheese 8.8 (2.01) 10.7 u (4.22) 4.4 u (1.73) 7.2 u (3.40) 13.1 u (6 Pasta dishes 9.9 (1.82) 8.8 (2.24) 10.6 u (3.60) 12.2 u (3.89) 7.8 u (3 Rice dishes 6.5 (1.40) 5.8 (1.65) 9.2 u (3.57) 6.4 u (3.09) 3.2 u (1 Other grain mixtures 2.0 u (0.62) 2.0 u (0.86) 2.7 u (1.70) 3.6 u (1.83) 1.9 u (1 Meat soup 3.9 u (1.31) 2.8 u (0.88) 3.5 u (1.46) 3.0 u (2.35) 2.5 u (1 Bean soup 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0 Grain soups 4.7 (1.17) 4.3 u (1.94) 3.1 u (1.16) 4.1 u (1.82) 5.4 u (3 Vegetables mixtures (incl. soup) 1.8 u (0.79) 1.7 u (0.96) 2.0 u (1.60) 0.2 u (0.17) 1.7 u (1

Entrée salads 2.9 u (0.88) 4.3 u (1.93) 2.9 u (1.23) 2.7 u (1.60) 5.2 u (3

Beverages excluding milk and 100% fruit juice 98.3 (0.79) 98.5 (0.56) 97.0 (1.33) 98.1 (0.99) 99.5 (0

Types of beverages, among those drinking any

Coffee 9.4 (2.10) 7.4 u (2.61) 5.4 u (1.86) 14.5 u (4.67) 10.2 u (4Tea 15.4 (2.51) 14.0 (2.64) 15.2 (3.23) 17.3 (4.40) 14.4 u (4Beer 1.4 u (0.54) 1.9 u (0.97) 3.5 u (2.16) 3.1 u (1.64) 0.9 u (0Wine 0.2 u (0.20) 0.0 0.00 0.0 0.00 0.9 u (0.87) 0.0 0Liquor 0.4 u (0.22) 0.0 0.00 0.0 0.00 1.5 u (0.97) 0.0 0

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Water (plain) 74.1 (2.38) 72.4 (4.81) 69.2 (5.55) 70.1 (5.05) 72.1 (6Noncarbonated, sweetened drinks 35.6 (2.68) 34.9 (4.26) 34.9 (6.15) 39.1 (4.70) 31.4 (6Noncarbonated, low-calorie/sugarfree drinks 6.9 (1.47) 9.5 (2.81) 5.7 u (2.29) 7.6 u (2.41) 13.9 u (5Energy drinks 2.1 u (0.88) 0.2 u (0.15) 0.3 u (0.28) 7.2 u (3.65) 0.2 u (0Any soda 52.4 (3.37) 47.8 (4.04) 47.2 (5.42) 55.4 (6.57) 50.0 (5

Soda, regular 48.6 (3.37) 43.7 (4.28) 41.5 (5.64) 51.9 (6.87) 46.5 (5Soda, sugar-free 6.0 (1.23) 6.4 u (2.24) 5.7 u (2.92) 3.9 u (1.44) 8.0 u (3

Sweets and desserts 75.6 (3.31) 71.8 (4.11) 66.2 (7.27) 77.1 (4.15) 75.3 (5Types of sweets and desserts, among those eating any

Sugar and sugar substitutes 9.8 (1.48) 8.4 u (3.37) 7.2 u (2.90) 17.8 (4.65) 10.4 u (5Syrups/sweet toppings 9.6 (1.42) 7.0 (1.79) 4.6 u (2.50) 9.8 u (3.42) 6.0 u (2Jelly 4.2 u (1.37) 5.1 (1.42) 6.6 u (3.44) 1.7 u (0.99) 5.0 u (3Jello 0.6 u (0.38) 0.5 u (0.31) 1.2 u (0.80) 0.3 u (0.19) 0.0 0Candy 46.8 (2.57) 37.9 (4.36) 33.5 (4.87) 45.5 (4.13) 39.5 (5Ice cream 21.8 (3.09) 17.3 (3.67) 18.6 (4.92) 20.7 u (6.37) 16.6 (4Pudding 1.5 u (0.60) 2.5 u (1.60) 2.8 u (2.19) 1.0 u (0.76) 2.7 u (2Ice/popsicles 4.9 (1.42) 2.8 u (1.08) 2.5 u (1.27) 8.1 * (2.10) 1.6 u (1

 Sweet rolls 3.1 (0.70) 5.9 u (1.82) 8.5 u (3.20) 3.1 u (1.22) 4.0 u (1 Cake/cupcakes 8.7 (1.81) 8.0 (2.12) 10.5 u (3.39) 4.7 u (1.70) 7.7 u (3

Cookies 33.8 (2.55) 37.6 (4.38) 31.0 (5.28) 36.1 (6.04) 39.3 (6Pies/cobblers 2.3 u (0.92) 3.1 u (1.81) 7.1 u (4.23) 2.0 u (1.44) 0.8 u (0Pastries 10.0 (1.71) 10.2 (2.65) 10.6 u (3.65) 12.9 u (5.25) 10.7 u (4Doughnuts 5.3 (1.42) 5.7 (1.48) 7.7 u (2.39) 3.6 u (1.60) 4.7 u (2

Salty snacks 43.7 (2.39) 38.5 (3.41) 40.2 (5.69) 48.8 (5.59) 35.3 (5Types of salty snacks, among those eating any

Corn-based salty snacks 53.5 (3.19) 52.6 (6.17) 41.2 (9.08) 55.3 (7.59) 61.4 (1

 Pretzels/party mix 17.1 (3.75) 14.1 u (4.25) 19.7 u (8.28) 11.4 u (4.20) 11.1 u (5

 Popcorn 10.6 (2.02) 6.4 u (3.14) 5.4 u (3.90) 15.8 u (5.90) 6.5 u (4

 Potato chips 30.8 (3.04) 40.2 (6.27) 52.0 (9.89) 29.4 * (5.82) 31.0 u (9

See notes at end of table. 
Table C-5. Food Choices over 24 Hours: Percentage Consuming Different Types of Foods–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Standard 

error 

Percent Sta

e

Added fats and oils 23.9 (2.09) 17.8 (2.75) 12.6 (3.34) 27.9 ** (4.82) 24.4 (4Types of added fats/oils among those eating any

Butter 32.8 (4.33) 23.8 u (10.99) 8.1 u (4.87) 25.9 u (9.65) 30.8 u (1Margarine 12.2 (3.41) 4.7 u (2.83) 0.0 0.00 5.2 u (3.73) 6.8 u (Other added fats 8.1 u (3.26) 3.6 u (2.49) 12.0 u (8.91) 21.3 u (11.54) 0.3 u (0

 Other added oils 2.0 u (1.88) 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0 Salad dressing 10.4 (2.78) 19.6 u (9.91) 17.8 u (8.74) 6.5 u (3.24) 20.8 u (1 Mayonnaise 3.8 u (1.36) 10.5 u (4.59) 21.9 u (10.11) 4.6 u (3.47) 3.6 u ( Gravy 7.8 (2.32) 15.0 u (6.58) 16.2 u (8.65) 7.6 u (3.93) 14.9 u (9 Cream cheese 14.1 (3.80) 4.4 u (2.34) 15.5 u (7.10) 6.2 u (3.12) 0.0 0 Cream/sour cream 17.9 (4.57) 28.5 u (12.80) 16.0 u (6.38) 28.0 u (11.33) 34.3 u (1Other 7.2 (1.35) 5.9 u (2.12) 3.9 u (1.34) 12.1 * u (3.77) 7.3 u (3

Source: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit Database; CNPP Addendum t

includes NHANES respondents with complete dietary recall data, ages 5–18 years old. Excludes women 12–18 years old who were p

the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be identified in the data. 

Notes: Estimates are based on a single dietary recall per child. Foods consumed from the vegetables, fruits, grains, and meat/meat alternate 

consumed as discrete items and do not include foods consumed as part of mixed dishes. Food choices reflect individual foods consum

were reported to be eaten in ‘combination’ as sandwiches, Mexican entrees, green salads, and soups. In these cases, the foods repo

counted as one food choice (for example, a sandwich reported as a beef, cheese, and roll was counted in the “cheeseburger/hamburgchoice). ‘All school children’ includes children with missing NSLP participation or income. ‘All NSLP participants’ includes children with 

for school children 5–18 years old are age-adjusted to account for different age distributions of NSLP participants and nonparticipants

proportions are noted by * (.05 level), ** (.01 level), or *** (.001 level). Differences are tested comparing NSLP participants and nonpa

groups. NSLP participants are identified as school children likely to have received a reimbursable school lunch on the intake day (see 

1 Grains are classified as whole grains if at least 50 percent of the total grains are whole grain. The MyPyramid data sources listed abov

grains. 2 "Other raw" and "Other cooked" vegetables include all vegetables not categorized separately. Within these two groups, vegetables in 

distribution of Vitamins A or C per 100 grams were categorized as "higher in nutrients"; all others are "lower in nutrients." Raw vegetainclude broccoli, peppers (sweet and hot), snow peas, seaweed, and leeks. Raw vegetables that are low in nutrients include onions, cradishes, mushrooms, asparagus, squash, and green peas. Cooked vegetables higher in nutrients include cabbage, peppers, asparasprouts, and snow peas. Cooked vegetables that are lower in nutrients include squash, artichokes, onions, mushrooms, eggplant, beebeans. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable.
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Sample size 2,907 - 1,555 - 941 - 571 - 515 Grains (ounce eq.) 2.1 (0.08) 2.0 (0.12) 1.8 (0.10) 1.7 (0.10) 2.2 (0 Whole grains1 0.3 (0.03) 0.3 (0.03) 0.2 (0.03) 0.2 (0.03) 0.3 (0 Not whole grain 1.8 (0.08) 1.7 (0.12) 1.6 (0.10) 1.5 (0.10) 1.9 (0 Bread 0.4 (0.05) 0.4 (0.08) 0.3 (0.05) 0.3 (0.06) 0.5 (0 Rolls 0.1 (0.02) 0.1 (0.03) 0.1 (0.01) 0.1 u (0.04) 0.2 (0 English muffin 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0 Bagels 0.2 (0.03) 0.0 u (0.02) 0.1 u (0.03) 0.1 u (0.02) 0.0 u (0 Biscuits, scones, croissants 0.1 (0.02) 0.1 (0.02) 0.1 u (0.03) 0.1 u (0.02) 0.0 u (0 Muffins 0.1 (0.02) 0.1 u (0.03) 0.1 u (0.02) 0.0 u (0.02) 0.2 u (0 Cornbread 0.0 (0.00) 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0 Corn tortillas 0.1 (0.01) 0.1 (0.02) 0.2 (0.03) 0.1 u (0.05) 0.0 u (0 Flour tortillas 0.1 (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.1 u (0.04) 0.0 u (0 Taco shells 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.00) 0.0 u (0 Crackers 0.2 (0.03) 0.2 (0.03) 0.2 (0.03) 0.2 (0.05) 0.3 (0 Breakfast/granola bar 0.0 (0.00) 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 (0 Pancakes, waffles, French toast 0.3 (0.03) 0.2 (0.03) 0.2 (0.02) 0.2 (0.06) 0.3 (0 Cold cereal 0.4 (0.02) 0.3 (0.02) 0.3 (0.03) 0.3 (0.04) 0.4 (0 Hot cereal 0.1 (0.02) 0.1 (0.02) 0.1 u (0.03) 0.0 * u (0.01) 0.1 u (0 Rice 0.1 (0.03) 0.2 (0.03) 0.2 (0.05) 0.1 (0.03) 0.1 u (0 Pasta 0.1 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0Vegetables (cup eq.) 0.5 (0.03) 0.6 (0.04) 0.5 (0.04) 0.4 (0.05) 0.6 (0 Raw vegetables 0.2 (0.02) 0.1 (0.03) 0.1 (0.02) 0.1 (0.02) 0.2 (0 Raw lettuce/greens 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 * u (0.00) 0.0 u (0 Raw carrots 0.0 (0.01) 0.0 u (0.01) 0.0 (0.01) 0.0 u (0.02) 0.1 u (0 Raw tomatoes 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0 Raw cabbage/coleslaw 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0 Other raw (higher in vitamins A and C)2 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0 Other raw (lower in vitamins A and C)2 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0 Salads (w/greens) 0.1 (0.02) 0.1 (0.01) 0.1 (0.02) 0.1 u (0.02) 0.1 (0

 Cooked vegetables, excl. potatoes 0.2 (0.01) 0.2 (0.02) 0.2 (0.02) 0.2 (0.03) 0.2 (0

 Cooked green beans 0.0 (0.01) 0.0 (0.01) 0.1 (0.01) 0.0 *** u (0.01) 0.0 u (0 Cooked corn 0.0 (0.00) 0.0 (0.01) 0.0 (0.01) 0.0 u (0.01) 0.0 (0 Cooked peas 0.0 (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Cooked carrots 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 ** u (0.00) 0.0 u ( Cooked broccoli 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 u ( Cooked tomatoes 0.0 (0.01) 0.0 (0.01) 0.0 (0.01) 0.1 u (0.02) 0.0 ( Cooked mixed 0.0 (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u ( Cooked starchy 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u ( Other cooked deep yellow 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u ( Other cooked dark green 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 * u (0.00) 0.0 u ( Other cooked (higher in vitamins A and C)2 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.00) 0.0 u ( Other cooked (lower in vitamins A and C)2 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.0 u ( Other fried 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 ( Cooked potatoes 0.2 (0.01) 0.2 (0.02) 0.2 (0.02) 0.2 (0.03) 0.2 ( Cooked potatoes-not fried 0.1 (0.01) 0.1 (0.01) 0.1 (0.02) 0.1 (0.02) 0.1 ( Cooked potatoes-fried 0.1 (0.01) 0.1 (0.01) 0.1 (0.02) 0.1 (0.02) 0.1 ( Vegetable juice 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (Fruit and 100% fruit juice (cup eq.) 1.1 (0.05) 1.2 (0.06) 1.3 (0.08) 1.0 ** (0.08) 0.9 (

 Any whole fruit 0.7 (0.03) 0.7 (0.03) 0.7 (0.05) 0.5 * (0.07) 0.6 (

Fresh fruit 0.6 (0.03) 0.6 (0.03) 0.6 (0.05) 0.5 (0.06) 0.5 (

Fresh orange 0.0 (0.00) 0.1 (0.01) 0.1 (0.01) 0.0 ** (0.01) 0.0 (Fresh other citrus 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u (Fresh apple 0.3 (0.02) 0.3 (0.02) 0.3 (0.03) 0.2 * (0.04) 0.2 (Fresh banana 0.1 (0.01) 0.1 (0.01) 0.1 (0.03) 0.1 (0.02) 0.1 (Fresh melon 0.0 (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (Fresh watermelon 0.1 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.1 u (0.04) 0.0 u (Fresh grapes 0.0 (0.01) 0.0 (0.01) 0.0 (0.01) 0.0 u (0.01) 0.0 (Fresh peach/nectarine 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 * u (0.00) 0.0 u (Fresh pear 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 * u (0.00) 0.0 u (Fresh berries 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (Fresh pineapple 0.0 (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (Other fresh fruit 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (Avocado/guacamole 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (Lemon/lime - any form 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (

 Canned or frozen fruit, total 0.1 (0.01) 0.1 (0.01) 0.1 (0.01) 0.0 *** (0.01) 0.1 (

Canned or frozen in syrup 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 u (

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

All ages, 5–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

Canned or frozen, no syrup 0.1 (0.01) 0.1 (0.01) 0.1 (0.01) 0.0 *** (0.01) 0.1 

Applesauce, canned/ frozen apples 0.0 (0.00) 0.0 (0.01) 0.0 (0.01) 0.0 u (0.01) 0.0 Canned/frozen peaches 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 *** u (0.00) 0.0 u Canned/frozen pineapple 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 * u (0.00) 0.0 u Other canned/frozen 0.0 (0.00) 0.0 (0.01) 0.0 (0.01) 0.0 *** u (0.01) 0.0 

100% Fruit juice 0.4 (0.03) 0.5 (0.04) 0.6 (0.05) 0.4 * (0.05) 0.4 

Non-citrus juice 0.2 (0.02) 0.3 (0.03) 0.3 (0.04) 0.2 (0.04) 0.2 Citrus juice 0.2 (0.02) 0.2 (0.02) 0.2 (0.03) 0.2 (0.04) 0.2 

Dried fruit 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.00) 0.0 u 

Milk and milk products (cup eq.) 1.4 (0.05) 1.8 (0.07) 1.8 (0.09) 0.9 *** (0.07) 1.9 

Cow’s milk, total 1.3 (0.04) 1.6 (0.06) 1.6 (0.08) 0.8 *** (0.06) 1.6 

Unflavored white milk, total 0.9 (0.04) 1.0 (0.07) 1.0 (0.09) 0.7 ** (0.07) 1.0 

Unflavored whole milk 0.2 (0.04) 0.3 (0.07) 0.3 (0.08) 0.3 (0.06) 0.3 u Unflavored non-whole, total 0.6 (0.03) 0.6 (0.04) 0.6 (0.05) 0.3 *** (0.03) 0.7 

2% milk, unflavored 0.4 (0.03) 0.4 (0.04) 0.4 (0.04) 0.2 ** (0.04) 0.4 1% milk, unflavored 0.2 (0.02) 0.2 (0.03) 0.1 (0.02) 0.1 u (0.02) 0.2 Skim milk, unflavored 0.1 (0.02) 0.1 (0.01) 0.0 u (0.02) 0.0 u (0.01) 0.1 

 Unflavored, fat not specified 0.0 (0.01) 0.1 (0.01) 0.1 (0.01) 0.0 u (0.01) 0.0 

 Flavored milk, total 0.4 (0.02) 0.6 (0.03) 0.7 (0.03) 0.1 *** u (0.02) 0.6 

 Flavored, whole milk 0.1 (0.01) 0.1 (0.02) 0.2 (0.02) 0.0 *** u (0.01) 0.1  Flavored non-whole, total 0.2 (0.02) 0.4 (0.03) 0.3 (0.03) 0.1 *** u (0.02) 0.4 

 2% milk, flavored 0.1 (0.01) 0.2 (0.02) 0.2 (0.03) 0.0 *** u (0.02) 0.2  1% milk, flavored 0.1 (0.01) 0.1 (0.02) 0.1 (0.02) 0.0 *** u (0.00) 0.1 

 Skim milk, flavored 0.0 (0.00) 0.0 (0.01) 0.0 (0.01) 0.0 *** (0.00) 0.0 u  Flavored, fat not specified 0.1 (0.01) 0.2 (0.02) 0.2 (0.02) 0.0 *** u (0.00) 0.2 Soymilk 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u Dry or evaporated milk 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u Yogurt 0.0 (0.01) 0.0 (0.01) 0.0 (0.01) 0.1 u (0.02) 0.0 Cheese 0.1 (0.01) 0.1 (0.02) 0.1 (0.03) 0.1 (0.02) 0.2 

Meat and meat alternates (oz. eq.) 1.7 (0.09) 1.8 (0.11) 2.0 (0.16) 1.7 (0.20) 1.7 

Beef 0.2 (0.03) 0.2 (0.03) 0.2 (0.04) 0.2 (0.05) 0.2 u Ground beef 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u 

 Pork 0.1 (0.02) 0.1 u (0.05) 0.1 (0.03) 0.2 u (0.06) 0.2 u 

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

Ham 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u Lamb and misc. meats 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 Chicken 0.7 (0.06) 0.9 (0.08) 1.1 (0.13) 0.7 * (0.11) 0.7 Turkey 0.1 u (0.03) 0.0 u (0.02) 0.0 u (0.01) 0.1 u (0.03) 0.1 u Organ meats 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 Hot dogs 0.0 (0.00) 0.0 (0.01) 0.0 (0.01) 0.0 u (0.01) 0.0 u Cold cuts 0.1 (0.02) 0.1 u (0.03) 0.0 u (0.01) 0.0 u (0.01) 0.1 u Fish 0.1 (0.02) 0.1 u (0.03) 0.1 u (0.05) 0.1 u (0.06) 0.1 u Shellfish 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u Bacon/sausage 0.1 (0.02) 0.1 (0.02) 0.1 u (0.04) 0.1 u (0.03) 0.1 u Eggs 0.2 (0.02) 0.1 (0.02) 0.1 (0.02) 0.2 (0.06) 0.1 u Beans 0.0 (0.01) 0.0 (0.01) 0.0 (0.01) 0.0 * u (0.01) 0.0 u Baked/refried beans 0.0 (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u Soy products 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u Protein/meal enhancement 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u Nuts 0.1 u (0.03) 0.0 u (0.02) 0.0 u (0.00) 0.0 * u (0.01) 0.1 u Peanut/almond butter 0.1 (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.1 u Seeds 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u 

Mixed dishes (grams) 339.0 (10.99) 342.0 (14.09) 330.0 (13.72) 347.0 (20.01) 359.0 

Tomato sauce and meat (no pasta) 0.7 u (0.44) 0.1 u (0.07) 0.1 u (0.11) 2.4 u (2.41) 0.1 u Chili con carne 1.8 u (0.62) 3.3 u (1.29) 0.8 u (0.58) 0.2 u (0.19) 6.8 u Meat mixtures w/ red meat 17.8 (3.18) 21.6 (4.84) 21.3 u (7.57) 22.4 u (11.24) 25.3 Meat mixtures w/ chicken/turkey 19.2 (2.42) 20.0 (3.85) 14.2 (3.06) 13.9 (3.46) 24.1 u Meat mixtures w/ fish 2.3 u (0.84) 1.8 u (0.90) 2.3 u (1.39) 1.1 u (0.69) 1.5 u Hamburgers/cheeseburgers 26.5 (2.26) 26.3 (3.38) 21.2 (2.96) 32.8 (5.50) 31.9 Other sandwiches 81.0 (4.19) 79.4 (5.58) 78.0 (6.70) 87.1 (8.01) 80.9 

Hot dogs 11.4 (1.29) 15.9 (2.21) 19.6 (3.55) 8.7 * u (2.78) 12.2 Luncheon meat 25.2 (2.08) 21.5 (2.66) 18.9 (3.92) 29.2 (5.18) 21.5 Beef, pork, ham 10.7 (1.97) 10.9 (2.33) 8.8 (1.72) 13.9 (4.08) 13.5 u Chicken, turkey 13.2 (1.31) 14.5 (1.76) 16.0 (3.61) 16.0 (4.50) 13.5 Cheese (no meat) 4.8 (1.14) 4.5 (1.14) 4.8 u (1.67) 4.2 u (1.75) 4.6 u Fish 2.3 u (0.77) 1.7 (0.41) 2.0 u (0.76) 2.6 u (1.56) 1.5 Peanut butter 7.6 (0.85) 4.3 (1.02) 4.5 (0.87) 3.7 (0.97) 4.1 u Breakfast sandwiches 5.9 (1.30) 6.1 u (2.30) 3.3 u (1.34) 8.8 u (3.20) 10.1 u 

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

All ages, 5–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Pizza (no meat) 15.7 (1.95) 17.2 (1.53) 20.4 (2.44) 9.4 ** (2.70) 15.5 ( Pizza w/ meat 28.1 (2.81) 35.1 (4.00) 33.3 (3.18) 23.0 u (7.19) 36.8 ( Mexican entrees 36.4 (3.43) 33.2 (4.37) 37.4 (5.95) 46.3 (6.69) 28.1 ( Macaroni and cheese 22.8 (2.65) 24.3 (4.34) 15.9 (3.64) 16.3 u (5.89) 32.6 ( Pasta dishes 34.5 (5.12) 31.1 (3.98) 27.5 (4.48) 41.8 u (17.11) 36.0 ( Rice dishes 8.5 (1.09) 8.9 (1.65) 9.7 (2.26) 10.2 (2.66) 7.9 u ( Other grain mixtures 3.3 (0.89) 2.2 (0.57) 2.0 u (0.75) 1.9 u (0.91) 1.8 u (0 Meat soup 14.0 (2.84) 11.2 (2.40) 17.3 (4.32) 14.8 u (4.81) 5.4 u ( Bean soup 0.0 u (0.02) 0.0 u (0.04) 0.1 u (0.08) 0.0 (0.00) 0.0 (0 Grain soups 14.7 (2.24) 16.0 (2.79) 18.6 (3.68) 12.8 (3.05) 13.5 u ( Vegetables mixtures (incl. soup) 4.7 (1.00) 3.5 (0.88) 5.1 u (1.81) 4.7 u (2.13) 2.1 u (0

Entrée salads 6.6 (1.87) 7.2 u (2.21) 5.2 (1.39) 6.1 u (3.69) 9.0 u (

Beverages excluding milk and 100% fruit juice (grams) 1,125.0 (48.79) 874.0 (41.51) 798.0 (39.73) 1401.0 *** (139.11 993.0 (7

Coffee 13.8 (2.71) 10.0 (2.51) 10.8 (3.20) 33.3 u (13.32) 10.3 u (Tea 65.6 (12.50) 41.9 (6.54) 38.5 (5.39) 111.0 u (40.57) 50.6 (1Beer 3.2 u (1.42) 2.5 u (1.40) 2.4 u (1.18) 7.6 u (4.50) 3.0 u (Wine 0.9 u (0.81) 0.1 u (0.09) 0.0 (0.00) 5.4 u (5.21) 0.2 u (0Liquor 0.4 u (0.24) 0.0 (0.00) 0.0 (0.00) 2.2 u (1.35) 0.0 (0Water (plain) 557.0 (31.10) 439.0 (33.47) 396.0 (35.64) 621.0 * (91.34) 491.0 (5Noncarbonated, sweetened drinks 197.0 (11.51) 169.0 (16.52) 157.0 (17.41) 231.0 * (24.03) 188.0 (2Noncarbonated, low-calorie/sugarfree drinks 46.0 (13.14) 27.5 (5.23) 21.5 (4.06) 37.4 * (6.13) 38.4 (1Energy drinks 5.3 u (2.77) 2.6 u (1.88) 4.1 u (3.59) 20.8 u (11.79) 1.1 u (Any soda 236.0 (16.35) 182.0 (17.56) 166.0 (21.54) 331.0 ** (51.06) 211.0 (2

Soda, regular 207.0 (15.02) 166.0 (17.20) 153.0 (21.64) 305.0 ** (50.26) 189.0 (2Soda, sugar-free 28.7 (5.67) 15.9 (3.77) 12.8 u (5.18) 26.4 (7.69) 21.6 u (

Sweets and desserts (grams) 101.0 (3.51) 92.2 (4.22) 87.4 (5.75) 102.0 (6.43) 104.0 (

Sugar and sugar substitutes 1.0 (0.23) 1.0 u (0.44) 0.8 (0.21) 2.1 u (0.65) 1.4 u (0Syrups/sweet toppings 5.0 (0.50) 4.5 (0.57) 4.3 (0.74) 4.3 (1.18) 4.5 (Jelly 0.8 (0.22) 0.9 u (0.36) 0.7 u (0.25) 0.5 u (0.22) 1.4 u (0Jello 1.8 (0.48) 1.9 (0.44) 2.6 (0.77) 2.8 u (1.50) 1.2 u (0Candy 14.5 (1.24) 12.9 (1.91) 13.1 (2.27) 15.9 (2.27) 13.7 (Ice cream 30.8 (2.90) 25.5 (2.29) 20.8 (3.49) 30.0 (4.47) 33.5 (

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

Pudding 2.6 (0.46) 2.4 (0.69) 2.4 u (0.97) 2.0 u (0.97) 2.7 u Ice/popsicles 11.1 (1.93) 9.4 (2.74) 7.2 (1.50) 11.2 (2.33) 11.9 u 

 Sweet rolls 1.8 (0.29) 2.6 (0.53) 3.3 (0.76) 1.5 u (0.55) 1.9 u  Cake/cupcakes 7.7 (1.32) 8.2 (1.58) 9.3 (2.68) 5.6 u (1.80) 8.1 

Cookies 13.4 (0.84) 12.8 (0.93) 12.5 (1.04) 17.5 (3.11) 12.8 Pies/cobblers 2.5 u (1.04) 2.0 u (0.70) 2.4 u (1.26) 0.3 u (0.19) 1.9 u Pastries 5.3 (0.62) 6.0 (0.95) 5.3 u (2.08) 5.9 (1.32) 7.3 Doughnuts 2.8 (0.52) 2.2 (0.45) 2.8 (0.70) 2.1 u (0.70) 1.4 u 

Salty snacks (grams) 21.0 (1.19) 18.8 (1.39) 18.9 (1.18) 25.7 * (2.81) 17.4 

Corn-based salty snacks 9.5 (0.63) 8.2 (0.91) 8.1 (1.05) 12.8 * (2.09) 8.4 

 Pretzels/party mix 4.3 (1.25) 2.9 (0.70) 2.5 (0.50) 3.3 (0.86) 2.3 u 

 Popcorn 2.4 (0.23) 2.3 (0.32) 1.9 (0.37) 3.5 u (1.16) 2.8 

 Potato chips 4.8 (0.40) 5.4 (0.61) 6.3 (0.77) 6.1 (1.06) 3.9 

Added fats and oils (grams) 8.2 (0.96) 6.0 (0.77) 6.8 (1.16) 10.8 (2.99) 5.6 

Butter 0.6 (0.09) 0.4 (0.06) 0.3 (0.05) 0.4 u (0.14) 0.6 Margarine 0.7 (0.12) 0.5 (0.13) 0.5 u (0.16) 1.1 u (0.43) 0.6 u Other added fats 1.3 u (0.52) 0.7 u (0.40) 1.1 u (0.77) 3.8 u (2.91) 0.3 u 

 Other added oils 0.0 u (0.04) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0  Salad dressing 1.0 (0.16) 1.1 (0.22) 1.0 u (0.31) 1.0 u (0.35) 1.4  Mayonnaise 0.1 u (0.06) 0.1 u (0.04) 0.1 u (0.07) 0.4 u (0.40) 0.0 u  Gravy 1.6 (0.43) 2.0 u (0.60) 2.4 u (0.89) 1.4 u (0.79) 1.8 u  Cream cheese 0.9 (0.26) 0.1 u (0.05) 0.2 u (0.11) 0.3 u (0.13) 0.0 u  Cream/sour cream 2.0 (0.46) 1.0 u (0.33) 1.1 u (0.51) 2.3 u (0.71) 0.8 u Other (grams) 2.6 (0.32) 2.6 (0.53) 2.0 (0.44) 2.8 u (1.05) 3.6 u 

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Sample size 833 - 548 - 353 - 113 - 163 Grains (ounce eq.) 2.1 (0.16) 2.0 (0.16) 1.8 (0.14) 1.8 (0.24) 2.3 (0 Whole grains1 0.4 (0.06) 0.3 (0.03) 0.3 (0.04) 0.1 * (0.04) 0.3 (0 Not whole grain 1.8 (0.13) 1.7 (0.16) 1.5 (0.14) 1.7 (0.23) 2.0 (0 Bread 0.4 (0.06) 0.4 (0.05) 0.4 (0.07) 0.4 u (0.14) 0.4 (0 Rolls 0.1 u (0.02) 0.1 u (0.03) 0.0 u (0.01) 0.1 u (0.08) 0.2 u (0 English muffin 0.0 u (0.02) 0.0 u (0.00) 0.0 u (0.01) 0.0 (0.00) 0.0 (0 Bagels 0.1 u (0.05) 0.0 (0.00) 0.0 (0.00) 0.1 u (0.05) 0.0 (0 Biscuits, scones, croissants 0.0 u (0.01) 0.0 u (0.02) 0.1 u (0.03) 0.1 u (0.05) 0.0 u (0 Muffins 0.1 (0.02) 0.1 u (0.03) 0.1 u (0.02) 0.0 u (0.02) 0.1 u (0 Cornbread 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.00) 0.0 (0.00) 0.0 u (0 Corn tortillas 0.0 u (0.02) 0.1 u (0.03) 0.1 u (0.06) 0.0 * u (0.01) 0.0 u (0 Flour tortillas 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.03) 0.0 u (0.01) 0.0 (0 Taco shells 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0 Crackers 0.3 (0.04) 0.3 (0.07) 0.2 (0.04) 0.3 u (0.13) 0.5 (0 Breakfast/granola bar 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.02) 0.0 u (0 Pancakes, waffles, French toast 0.3 (0.05) 0.3 (0.05) 0.2 (0.04) 0.1 u (0.07) 0.4 (0 Cold cereal 0.4 (0.03) 0.4 (0.03) 0.5 (0.04) 0.3 (0.06) 0.4 (0 Hot cereal 0.1 u (0.04) 0.1 (0.02) 0.1 u (0.02) 0.0 * (0.00) 0.1 u (0 Rice 0.1 (0.03) 0.1 (0.03) 0.1 u (0.04) 0.2 u (0.07) 0.1 u (0 Pasta 0.1 u (0.02) 0.0 u (0.02) 0.0 u (0.01) 0.1 u (0.07) 0.1 u (0Vegetables (cup eq.) 0.5 (0.04) 0.6 (0.07) 0.5 (0.06) 0.3 * (0.07) 0.7 (0 Raw vegetables 0.2 (0.04) 0.2 u (0.06) 0.1 u (0.05) 0.1 u (0.04) 0.2 u (0 Raw lettuce/greens 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0 Raw carrots 0.0 u (0.02) 0.1 u (0.03) 0.0 u (0.01) 0.0 u (0.03) 0.1 u (0 Raw tomatoes 0.0 u (0.01) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u (0 Raw cabbage/coleslaw 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.00) 0.0 (0 Other raw (higher in vitamins A and C)2 0.0 (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0 Other raw (lower in vitamins A and C)2 0.0 u (0.02) 0.0 u (0.02) 0.0 u (0.03) 0.0 u (0.00) 0.0 u (0 Salads (w/greens) 0.1 (0.01) 0.1 u (0.02) 0.1 u (0.03) 0.0 u (0.02) 0.1 u (0

 Cooked vegetables, excl. potatoes 0.2 (0.02) 0.2 (0.02) 0.2 (0.03) 0.1 u (0.04) 0.2 (0

 Cooked green beans 0.0 (0.00) 0.0 (0.01) 0.0 (0.01) 0.0 ** u (0.00) 0.0 u (0 Cooked corn 0.0 (0.01) 0.1 (0.01) 0.1 (0.02) 0.1 u (0.04) 0.0 u (0 Cooked peas 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

 5–8 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Cooked carrots 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u ( Cooked broccoli 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u ( Cooked tomatoes 0.0 (0.01) 0.0 (0.01) 0.0 u (0.01) 0.0 * u (0.00) 0.1 ( Cooked mixed 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u ( Cooked starchy 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.02) 0.0 u ( Other cooked deep yellow 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u ( Other cooked dark green 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u ( Other cooked (higher in vitamins A and C)2 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.00) 0.0 u ( Other cooked (lower in vitamins A and C)2 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.1 u ( Other fried 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 ( Cooked potatoes 0.2 (0.02) 0.2 (0.03) 0.2 (0.03) 0.1 (0.03) 0.2 u ( Cooked potatoes-not fried 0.1 (0.02) 0.1 (0.03) 0.1 (0.02) 0.0 u (0.02) 0.1 u ( Cooked potatoes-fried 0.1 (0.01) 0.1 (0.01) 0.1 (0.02) 0.1 (0.03) 0.1 ( Vegetable juice 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (Fruit and 100% fruit juice (cup eq.) 1.3 (0.07) 1.3 (0.06) 1.4 (0.11) 1.3 (0.22) 1.1 (

 Any whole fruit 0.8 (0.06) 0.7 (0.04) 0.7 (0.08) 0.8 (0.20) 0.6 (

Fresh fruit 0.7 (0.05) 0.6 (0.04) 0.6 (0.07) 0.7 (0.21) 0.5 (

Fresh orange 0.1 (0.01) 0.1 (0.01) 0.1 (0.02) 0.0 u (0.02) 0.1 u (Fresh other citrus 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (Fresh apple 0.2 (0.03) 0.3 (0.03) 0.3 (0.05) 0.1 * u (0.05) 0.2 (Fresh banana 0.1 (0.02) 0.1 (0.02) 0.1 (0.03) 0.1 (0.03) 0.1 (Fresh melon 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (Fresh watermelon 0.1 u (0.02) 0.0 u (0.01) 0.0 u (0.02) 0.3 u (0.16) 0.0 u (Fresh grapes 0.1 u (0.03) 0.0 (0.01) 0.0 u (0.01) 0.1 u (0.02) 0.0 u (Fresh peach/nectarine 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (Fresh pear 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (Fresh berries 0.1 u (0.02) 0.0 u (0.02) 0.0 u (0.00) 0.0 u (0.02) 0.1 u (Fresh pineapple 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (Other fresh fruit 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (Avocado/guacamole 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (Lemon/lime - any form 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (

 Canned or frozen fruit, total 0.1 (0.01) 0.1 (0.02) 0.1 (0.02) 0.0 *** u (0.01) 0.1 (

Canned or frozen in syrup 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 * u (0.00) 0.0 u (

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

Canned or frozen, no syrup 0.1 (0.01) 0.1 (0.02) 0.1 (0.02) 0.0 ** u (0.01) 0.1 

Applesauce, canned/ frozen apples 0.0 (0.01) 0.0 (0.01) 0.1 (0.02) 0.0 * u (0.01) 0.0 u Canned/frozen peaches 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u Canned/frozen pineapple 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u Other canned/frozen 0.0 (0.01) 0.1 (0.01) 0.0 (0.01) 0.0 *** u (0.00) 0.1 

100% Fruit juice 0.5 (0.04) 0.5 (0.06) 0.6 (0.07) 0.5 (0.08) 0.4 

Non-citrus juice 0.3 (0.04) 0.3 (0.04) 0.4 (0.05) 0.4 (0.08) 0.3 u Citrus juice 0.2 (0.02) 0.2 (0.03) 0.3 (0.04) 0.1 u (0.06) 0.2 

Dried fruit 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.00) 0.0 u 

Milk and milk products (cup eq.) 1.7 (0.07) 2.0 (0.09) 2.0 (0.09) 1.1 *** (0.19) 1.9 

Cow’s milk, total 1.4 (0.06) 1.7 (0.06) 1.8 (0.07) 0.9 *** (0.14) 1.6 

Unflavored white milk, total 1.0 (0.05) 1.0 (0.07) 1.1 (0.08) 0.7 * (0.13) 0.9 

Unflavored whole milk 0.3 (0.03) 0.3 (0.04) 0.3 (0.06) 0.3 (0.09) 0.3 Unflavored non-whole, total 0.7 (0.05) 0.7 (0.08) 0.7 (0.08) 0.4 ** (0.08) 0.6 

2% milk, unflavored 0.5 (0.04) 0.5 (0.07) 0.5 (0.08) 0.3 * (0.07) 0.4 1% milk, unflavored 0.1 (0.02) 0.1 (0.02) 0.1 (0.04) 0.1 u (0.03) 0.1 Skim milk, unflavored 0.1 u (0.03) 0.1 u (0.02) 0.1 u (0.03) 0.0 u (0.03) 0.0 u 

 Unflavored, fat not specified 0.0 (0.01) 0.1 (0.01) 0.1 (0.02) 0.0 u (0.02) 0.0 u 

 Flavored milk, total 0.5 (0.03) 0.7 (0.03) 0.7 (0.05) 0.2 *** u (0.06) 0.7 

 Flavored, whole milk 0.1 (0.02) 0.1 (0.02) 0.2 (0.03) 0.0 *** u (0.02) 0.1 u  Flavored non-whole, total 0.3 (0.03) 0.4 (0.04) 0.4 (0.05) 0.1 *** u (0.06) 0.5 

 2% milk, flavored 0.2 (0.03) 0.2 (0.04) 0.2 (0.04) 0.1 u (0.06) 0.3  1% milk, flavored 0.1 (0.02) 0.2 (0.03) 0.2 (0.03) 0.0 *** (0.00) 0.2 u 

 Skim milk, flavored 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.00) 0.0 u  Flavored, fat not specified 0.1 (0.02) 0.2 (0.03) 0.2 (0.03) 0.0 *** u (0.01) 0.2 u Soymilk 0.0 u (0.02) 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.00) 0.0 u Dry or evaporated milk 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u Yogurt 0.1 (0.01) 0.0 (0.01) 0.0 (0.01) 0.1 u (0.07) 0.0 u Cheese 0.2 (0.02) 0.2 (0.03) 0.2 (0.04) 0.1 (0.03) 0.2 

Meat and meat alternates (oz. eq.) 1.7 (0.16) 1.6 (0.11) 1.7 (0.16) 1.4 (0.28) 1.5 

Beef 0.2 (0.06) 0.2 (0.05) 0.2 u (0.07) 0.2 u (0.08) 0.1 u Ground beef 0.0 u (0.02) 0.0 u (0.02) 0.0 u (0.03) 0.0 (0.00) 0.0 u 

 Pork 0.1 u (0.03) 0.1 (0.02) 0.1 u (0.03) 0.3 u (0.19) 0.1 u 

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.04) 0.0 (0Lamb and misc. meats 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 (0Chicken 0.6 (0.06) 0.8 (0.08) 0.9 (0.11) 0.3 *** (0.07) 0.7 (0Turkey 0.0 u (0.03) 0.1 u (0.06) 0.0 u (0.02) 0.0 u (0.04) 0.2 u (0Organ meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Hot dogs 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.1 u (0.05) 0.0 u (0Cold cuts 0.1 u (0.03) 0.1 u (0.05) 0.0 u (0.02) 0.1 u (0.04) 0.1 u (0Fish 0.1 u (0.03) 0.1 u (0.03) 0.1 u (0.04) 0.2 u (0.18) 0.1 u (0Shellfish 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0Bacon/sausage 0.1 u (0.02) 0.0 u (0.02) 0.1 u (0.03) 0.0 u (0.01) 0.0 u (0Eggs 0.1 (0.03) 0.1 (0.03) 0.1 u (0.03) 0.1 u (0.04) 0.1 u (0Beans 0.0 (0.00) 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0Baked/refried beans 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0Soy products 0.0 u (0.00) 0.0 u (0.01) 0.0 (0.00) 0.0 (0.00) 0.0 u (0Protein/meal enhancement 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u (0Nuts 0.1 u (0.08) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0Peanut/almond butter 0.1 u (0.03) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0Seeds 0.0 u (0.01) 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0

Mixed dishes (grams) 252.0 (11.59) 260.0 (12.99) 265.0 (13.59) 251.0 (31.12) 265.0 (2

Tomato sauce and meat (no pasta) 1.2 u (1.11) 0.2 u (0.18) 0.2 u (0.25) 9.3 u (9.09) 0.3 u (0Chili con carne 2.1 u (1.50) 3.4 u (2.70) 0.3 u (0.21) 0.0 (0.00) 8.3 u (Meat mixtures w/ red meat 9.4 (2.42) 12.0 (3.43) 12.4 (3.72) 9.9 u (5.21) 13.3 u (Meat mixtures w/ chicken/turkey 17.0 (3.08) 17.6 (4.19) 16.2 u (5.01) 18.6 u (8.32) 15.9 u (Meat mixtures w/ fish 1.3 u (0.92) 0.4 u (0.23) 0.5 u (0.37) 0.3 u (0.30) 0.3 u (0Hamburgers/cheeseburgers 17.4 (3.55) 14.8 (2.59) 15.1 (3.49) 17.7 u (6.55) 13.9 (Other sandwiches 51.9 (3.42) 52.8 (5.48) 57.8 (5.63) 48.9 (7.82) 48.9 (9

Hot dogs 11.9 (2.06) 18.3 (3.55) 19.4 (3.92) 7.1 * u (3.42) 17.6 u (Luncheon meat 17.2 (2.11) 15.5 (2.60) 11.1 (2.68) 21.3 u (7.66) 23.6 (Beef, pork, ham 5.4 (1.28) 7.0 (1.59) 10.4 (2.53) 3.9 u (2.31) 3.2 u (Chicken, turkey 3.4 u (1.06) 3.3 u (1.13) 5.0 u (1.85) 2.4 u (1.30) 0.9 u (0Cheese (no meat) 3.7 u (1.60) 2.9 u (1.20) 3.9 u (2.01) 3.0 u (2.24) 1.5 u (0Fish 0.8 u (0.48) 1.1 u (0.69) 1.3 u (1.18) 1.8 u (1.86) 1.1 u (0Peanut butter 8.7 (1.28) 4.1 (0.95) 6.2 (1.66) 7.5 u (2.70) 1.1 u (0Breakfast sandwiches 0.7 u (0.29) 0.6 u (0.37) 0.6 u (0.51) 1.8 u (1.29) 0.0 (0

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

 Pizza (no meat) 13.9 (2.06) 15.0 (2.06) 19.3 (3.93) 10.4 u (6.55) 10.9 u  Pizza w/ meat 19.9 (3.83) 23.4 (3.85) 25.6 (3.52) 43.6 u (23.58) 23.0  Mexican entrees 27.2 (4.48) 24.2 (3.56) 27.5 (5.07) 38.1 u (12.06) 16.8  Macaroni and cheese 25.5 (4.64) 19.0 u (6.02) 11.8 (3.46) 7.2 u (3.54) 29.1 u ( Pasta dishes 23.1 (3.77) 28.9 (5.37) 22.7 u (6.85) 14.2 (3.12) 42.3  Rice dishes 5.8 (1.21) 8.0 (2.39) 6.1 u (2.34) 6.5 u (2.81) 10.9 u  Other grain mixtures 1.4 u (0.66) 0.8 u (0.36) 0.5 u (0.30) 0.0 (0.00) 1.2 u  Meat soup 13.4 (3.49) 14.0 u (4.42) 22.8 u (8.01) 18.4 u (9.18) 3.8 u  Bean soup 0.1 u (0.06) 0.1 u (0.12) 0.2 u (0.21) 0.0 (0.00) 0.0  Grain soups 17.6 (4.62) 20.4 (5.86) 22.1 (6.23) 5.7 * u (2.90) 20.5 u ( Vegetables mixtures (incl. soup) 2.3 u (0.78) 2.5 u (0.98) 2.2 u (0.92) 1.8 u (1.52) 3.2 u 

Entrée salads 1.3 u (0.63) 2.3 u (1.16) 1.9 u (1.04) 0.0 (0.00) 2.3 u 

Beverages excluding milk and 100% fruit juice (grams) 704.0 (32.20) 617.0 (26.30) 623.0 (30.74) 771.0 * (57.74) 632.0 (

Coffee 2.0 u (1.02) 1.8 u (1.37) 3.2 u (2.52) 8.4 u (5.55) 0.0 Tea 21.0 (3.29) 21.7 (4.54) 21.2 u (7.59) 27.8 u (9.79) 25.3 Beer 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Wine 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Liquor 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Water (plain) 378.0 (26.12) 341.0 (28.91) 335.0 (32.99) 327.0 (37.38) 353.0 (Noncarbonated, sweetened drinks 141.0 (8.96) 122.0 (11.35) 113.0 (16.06) 186.0 * (25.91) 136.0 (Noncarbonated, low-calorie/sugarfree drinks 50.3 u (17.42) 28.6 (5.97) 24.5 u (7.91) 64.1 *** (8.12) 38.7 u (Energy drinks 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Any soda 111.0 (9.54) 102.0 (11.88) 126.0 (17.66) 158.0 (40.56) 78.7 (

Soda, regular 96.8 (8.88) 91.9 (10.74) 111.0 (14.92) 146.0 (38.22) 74.6 (Soda, sugar-free 14.4 u (4.34) 10.1 u (5.64) 14.5 u (9.76) 12.2 u (8.46) 4.1 u 

Sweets and desserts (grams) 108.0 (7.41) 91.0 (8.17) 93.2 (12.50) 104.0 (13.68) 94.8 (

Sugar and sugar substitutes 0.7 (0.14) 0.7 (0.18) 0.8 (0.22) 0.8 u (0.57) 0.6 u Syrups/sweet toppings 6.0 (0.84) 5.7 (0.91) 5.1 (1.17) 2.2 u (1.26) 6.8 Jelly 0.7 u (0.32) 0.6 u (0.35) 0.8 u (0.56) 1.1 u (0.76) 0.5 u Jello 2.9 u (1.00) 2.5 u (1.00) 3.4 u (1.63) 8.2 u (5.85) 1.7 u Candy 14.2 (1.88) 13.3 (2.55) 11.9 (2.70) 17.6 (3.48) 16.5 Ice cream 35.2 (5.55) 24.5 (4.57) 22.8 (5.09) 24.3 (5.96) 28.2 

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 3.4 u (1.21) 2.4 u (1.15) 3.1 u (1.89) 4.3 u (3.25) 1.7 u (Ice/popsicles 12.2 (2.13) 7.2 (1.41) 10.0 (2.40) 14.7 u (8.16) 3.6 u (

 Sweet rolls 1.9 (0.51) 2.8 (0.82) 3.6 u (1.20) 0.5 * u (0.46) 1.5 u ( Cake/cupcakes 7.0 (1.57) 9.3 (2.05) 7.8 u (2.71) 3.9 u (2.22) 12.9 u (

Cookies 15.1 (1.36) 14.6 (1.68) 15.6 (1.63) 15.9 (4.30) 14.0 u (Pies/cobblers 1.4 u (0.71) 1.6 u (1.15) 2.3 u (1.97) 0.0 (0.00) 1.0 u (0Pastries 3.6 (0.99) 3.0 u (1.01) 2.0 u (0.74) 7.5 u (3.75) 4.6 u (Doughnuts 3.5 u (1.07) 2.8 u (0.93) 4.0 u (1.51) 3.0 u (1.92) 1.2 u (0

Salty snacks (grams) 19.0 (1.92) 20.5 (2.76) 18.5 (2.17) 19.2 (3.75) 21.0 (

Corn-based salty snacks 8.3 (1.12) 8.3 (1.66) 7.5 (1.82) 6.5 u (2.37) 10.7 u (

 Pretzels/party mix 3.6 u (1.13) 3.6 u (1.62) 2.1 u (0.77) 3.6 u (1.78) 2.3 u (0

 Popcorn 2.8 (0.44) 3.6 (0.68) 2.7 (0.64) 3.3 u (1.44) 4.6 u (

 Potato chips 4.4 (0.54) 5.1 (0.73) 6.2 (1.02) 5.8 (1.70) 3.3 u (

Added fats and oils (grams) 5.1 (0.70) 4.0 (0.64) 3.9 (0.91) 7.2 u (3.14) 4.2 (0

Butter 0.5 (0.10) 0.5 (0.12) 0.3 u (0.11) 0.3 u (0.16) 0.8 u (0Margarine 0.9 (0.20) 0.6 u (0.18) 0.4 u (0.19) 1.7 u (1.11) 0.9 u (0Other added fats 0.3 u (0.14) 0.4 u (0.19) 0.3 u (0.21) 0.0 u (0.01) 0.7 u (0

 Other added oils 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Salad dressing 0.6 u (0.25) 0.6 u (0.22) 0.6 u (0.32) 0.2 u (0.16) 0.7 u (0 Mayonnaise 0.1 u (0.05) 0.0 u (0.02) 0.0 u (0.01) 0.0 (0.00) 0.1 u (0 Gravy 1.1 u (0.42) 1.0 u (0.33) 1.3 u (0.55) 3.1 u (2.93) 0.8 u (0 Cream cheese 0.4 u (0.29) 0.0 (0.00) 0.0 (0.00) 0.3 u (0.26) 0.0 (0 Cream/sour cream 1.3 u (0.41) 0.9 u (0.37) 0.9 u (0.56) 1.6 u (1.65) 0.4 u (0Other (grams) 2.1 (0.50) 2.0 u (0.60) 2.7 u (0.99) 2.0 u (1.26) 1.1 u (0

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Sample size 1,151 - 675 - 416 - 206 - 220 Grains (ounce eq.) 2.3 (0.13) 2.3 (0.20) 2.0 (0.14) 1.9 (0.17) 2.7 (0 Whole grains1 0.3 (0.03) 0.3 (0.05) 0.2 (0.06) 0.2 u (0.08) 0.3 (0 Not whole grain 2.1 (0.13) 2.0 (0.20) 1.8 (0.13) 1.7 (0.17) 2.4 (0 Bread 0.6 (0.09) 0.6 (0.16) 0.4 (0.07) 0.3 u (0.13) 0.9 u (0 Rolls 0.1 u (0.04) 0.1 u (0.05) 0.1 (0.02) 0.2 u (0.09) 0.2 u (0 English muffin 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (0 Bagels 0.2 (0.04) 0.1 u (0.05) 0.1 u (0.06) 0.1 u (0.03) 0.1 u (0 Biscuits, scones, croissants 0.0 u (0.01) 0.1 u (0.03) 0.1 u (0.05) 0.0 u (0.03) 0.0 u (0 Muffins 0.1 u (0.04) 0.1 u (0.07) 0.0 u (0.03) 0.1 u (0.04) 0.3 u (0 Cornbread 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.01) 0.0 u (0 Corn tortillas 0.1 (0.01) 0.1 (0.02) 0.1 (0.04) 0.1 u (0.04) 0.0 u (0 Flour tortillas 0.0 u (0.02) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0 Taco shells 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.04) 0.0 u (0.00) 0.0 u (0 Crackers 0.2 (0.03) 0.2 (0.03) 0.2 (0.03) 0.2 u (0.10) 0.2 (0 Breakfast/granola bar 0.0 (0.01) 0.0 (0.01) 0.0 u (0.00) 0.0 u (0.02) 0.1 u (0 Pancakes, waffles, French toast 0.4 (0.06) 0.3 (0.05) 0.2 (0.04) 0.3 u (0.12) 0.4 (0 Cold cereal 0.3 (0.03) 0.3 (0.04) 0.3 (0.03) 0.3 (0.09) 0.4 (0 Hot cereal 0.1 (0.02) 0.1 u (0.03) 0.1 u (0.05) 0.0 * u (0.01) 0.1 u (0 Rice 0.2 (0.03) 0.2 (0.04) 0.3 (0.07) 0.2 u (0.06) 0.0 u (0 Pasta 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0Vegetables (cup eq.) 0.5 (0.04) 0.5 (0.05) 0.6 (0.06) 0.3 *** (0.04) 0.5 (0 Raw vegetables 0.1 (0.02) 0.1 (0.02) 0.1 (0.03) 0.1 u (0.05) 0.1 u (0 Raw lettuce/greens 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0 Raw carrots 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0 Raw tomatoes 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 (0 Raw cabbage/coleslaw 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (0 Other raw (higher in vitamins A and C)2 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.00) 0.0 u (0 Other raw (lower in vitamins A and C)2 0.0 (0.00) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0 Salads (w/greens) 0.1 (0.02) 0.1 u (0.02) 0.1 u (0.02) 0.1 u (0.04) 0.1 u (0

 Cooked vegetables, excl. potatoes 0.2 (0.02) 0.2 (0.03) 0.2 (0.04) 0.0 *** (0.01) 0.1 (0

 Cooked green beans 0.0 u (0.01) 0.1 u (0.02) 0.1 u (0.03) 0.0 ** u (0.00) 0.0 u (0 Cooked corn 0.0 (0.01) 0.0 (0.01) 0.0 (0.01) 0.0 * u (0.00) 0.0 u (0 Cooked peas 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 (0.00) 0.0 (0

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Cooked carrots 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 * u (0.00) 0.0 u ( Cooked broccoli 0.0 (0.00) 0.0 u (0.00) 0.0 (0.01) 0.0 u (0.00) 0.0 u ( Cooked tomatoes 0.0 (0.01) 0.0 (0.00) 0.0 (0.01) 0.0 u (0.01) 0.0 ( Cooked mixed 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u ( Cooked starchy 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u ( Other cooked deep yellow 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u ( Other cooked dark green 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 ** u (0.00) 0.0 ( Other cooked (higher in vitamins A and C)2 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u ( Other cooked (lower in vitamins A and C)2 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u ( Other fried 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 ( Cooked potatoes 0.2 (0.02) 0.2 (0.02) 0.2 (0.03) 0.1 (0.03) 0.2 ( Cooked potatoes-not fried 0.1 (0.02) 0.1 (0.02) 0.1 (0.03) 0.1 u (0.02) 0.1 ( Cooked potatoes-fried 0.1 (0.02) 0.1 (0.02) 0.1 (0.01) 0.1 (0.02) 0.2 u ( Vegetable juice 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (Fruit and 100% fruit juice (cup eq.) 1.1 (0.06) 1.2 (0.09) 1.3 (0.09) 0.9 ** (0.11) 1.0 (

 Any whole fruit 0.7 (0.04) 0.7 (0.05) 0.8 (0.08) 0.4 *** (0.07) 0.7 (

Fresh fruit 0.6 (0.03) 0.6 (0.05) 0.7 (0.08) 0.4 ** (0.07) 0.6 (

Fresh orange 0.1 (0.01) 0.1 (0.01) 0.1 (0.02) 0.0 u (0.02) 0.0 u (Fresh other citrus 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u (Fresh apple 0.3 (0.03) 0.3 (0.03) 0.3 (0.05) 0.1 *** u (0.03) 0.3 (Fresh banana 0.1 (0.02) 0.1 (0.03) 0.1 u (0.05) 0.1 u (0.05) 0.1 u (Fresh melon 0.0 (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (Fresh watermelon 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.03) 0.0 u (Fresh grapes 0.0 (0.01) 0.0 (0.01) 0.0 (0.00) 0.0 u (0.01) 0.1 u (Fresh peach/nectarine 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (Fresh pear 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 * u (0.00) 0.0 u (Fresh berries 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (Fresh pineapple 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 (0.00) 0.0 u (Other fresh fruit 0.0 u (0.01) 0.0 u (0.03) 0.0 u (0.01) 0.0 u (0.01) 0.1 u (Avocado/guacamole 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (Lemon/lime - any form 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (

 Canned or frozen fruit, total 0.1 (0.01) 0.1 (0.01) 0.1 (0.02) 0.0 ** u (0.02) 0.1 (

Canned or frozen in syrup 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 * u (0.00) 0.0 u (

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Canned or frozen, no syrup 0.1 (0.01) 0.1 (0.01) 0.1 (0.02) 0.0 * u (0.02) 0.1 (0

Applesauce, canned/ frozen apples 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0Canned/frozen peaches 0.0 (0.00) 0.0 (0.01) 0.0 (0.01) 0.0 ** u (0.00) 0.0 u (0Canned/frozen pineapple 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 * (0.00) 0.0 u (0Other canned/frozen 0.0 (0.00) 0.0 (0.01) 0.0 (0.01) 0.0 ** u (0.00) 0.0 u (0

100% Fruit juice 0.4 (0.04) 0.4 (0.06) 0.5 (0.06) 0.4 (0.08) 0.3 u (0

Non-citrus juice 0.2 (0.03) 0.2 (0.04) 0.3 (0.06) 0.3 (0.07) 0.2 u (0Citrus juice 0.2 (0.02) 0.2 (0.03) 0.2 (0.03) 0.2 u (0.06) 0.2 u (0

Dried fruit 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0

Milk and milk products (cup eq.) 1.4 (0.07) 1.8 (0.12) 1.6 (0.08) 0.9 *** (0.10) 2.0 (0

Cow’s milk, total 1.2 (0.07) 1.6 (0.12) 1.5 (0.07) 0.8 *** (0.09) 1.8 (0

Unflavored white milk, total 0.9 (0.07) 1.0 (0.13) 0.8 (0.07) 0.7 (0.10) 1.1 (0

Unflavored whole milk 0.2 (0.07) 0.3 u (0.13) 0.2 (0.04) 0.3 u (0.09) 0.4 u (0Unflavored non-whole, total 0.6 (0.04) 0.6 (0.06) 0.5 (0.06) 0.4 (0.07) 0.7 (0

2% milk, unflavored 0.3 (0.03) 0.4 (0.04) 0.3 (0.05) 0.3 (0.06) 0.3 (01% milk, unflavored 0.2 (0.02) 0.2 (0.03) 0.1 (0.03) 0.1 u (0.06) 0.2 (0Skim milk, unflavored 0.1 (0.02) 0.1 u (0.03) 0.0 u (0.02) 0.0 u (0.02) 0.1 u (0

 Unflavored, fat not specified 0.0 (0.01) 0.1 (0.01) 0.1 u (0.02) 0.0 u (0.03) 0.1 u (0

 Flavored milk, total 0.4 (0.03) 0.6 (0.04) 0.7 (0.05) 0.1 *** u (0.04) 0.6 (0

 Flavored, whole milk 0.1 (0.01) 0.1 (0.02) 0.2 (0.04) 0.0 *** u (0.03) 0.1 u (0 Flavored non-whole, total 0.2 (0.03) 0.4 (0.05) 0.3 (0.06) 0.0 *** u (0.03) 0.4 (0

 2% milk, flavored 0.1 (0.02) 0.2 (0.03) 0.2 (0.04) 0.0 ** u (0.03) 0.2 (0 1% milk, flavored 0.1 (0.02) 0.1 (0.03) 0.1 u (0.03) 0.0 ** u (0.01) 0.2 (0

 Skim milk, flavored 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 * (0.00) 0.0 u (0 Flavored, fat not specified 0.1 (0.01) 0.1 (0.02) 0.2 (0.02) 0.0 *** u (0.01) 0.1 u (0Soymilk 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0Dry or evaporated milk 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 (0Yogurt 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0Cheese 0.2 (0.03) 0.1 (0.03) 0.1 (0.04) 0.1 (0.04) 0.2 u (0

Meat and meat alternates (oz. eq.) 1.9 (0.16) 2.1 (0.20) 2.3 (0.33) 1.8 (0.43) 1.9 (0

Beef 0.1 (0.03) 0.1 (0.04) 0.1 u (0.04) 0.2 u (0.09) 0.2 u (0Ground beef 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0

 Pork 0.2 u (0.06) 0.2 u (0.11) 0.2 u (0.06) 0.1 u (0.06) 0.4 u (0

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.00) 0.0 (0Lamb and misc. meats 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 (0Chicken 0.7 (0.12) 1.0 (0.18) 1.3 (0.28) 0.7 u (0.24) 0.8 (0Turkey 0.1 u (0.07) 0.0 u (0.01) 0.0 u (0.01) 0.1 u (0.07) 0.0 u (0Organ meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Hot dogs 0.0 u (0.01) 0.1 u (0.02) 0.1 u (0.02) 0.0 u (0.01) 0.0 u (0Cold cuts 0.0 u (0.02) 0.1 u (0.03) 0.0 u (0.02) 0.0 u (0.01) 0.1 u (0Fish 0.1 (0.03) 0.1 u (0.05) 0.1 u (0.08) 0.1 u (0.04) 0.1 u (0Shellfish 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0Bacon/sausage 0.1 (0.03) 0.2 u (0.05) 0.2 u (0.09) 0.2 u (0.07) 0.1 u (0Eggs 0.2 (0.05) 0.1 (0.03) 0.2 (0.04) 0.3 u (0.14) 0.0 u (0Beans 0.0 (0.00) 0.0 (0.01) 0.0 (0.01) 0.0 u (0.01) 0.0 u (0Baked/refried beans 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 * u (0.00) 0.0 u (0Soy products 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Protein/meal enhancement 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (0Nuts 0.0 (0.01) 0.0 u (0.02) 0.0 u (0.01) 0.0 u (0.02) 0.1 u (0Peanut/almond butter 0.1 u (0.04) 0.1 u (0.03) 0.0 u (0.01) 0.0 u (0.01) 0.1 u (0Seeds 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.04) 0.0 u (0

Mixed dishes (grams) 337.0 (15.17) 353.0 (20.67) 345.0 (24.30) 351.0 (41.71) 367.0 (3

Tomato sauce and meat (no pasta) 0.7 u (0.65) 0.0 u (0.04) 0.1 u (0.08) 0.0 (0.00) 0.0 (0Chili con carne 2.1 u (1.31) 4.1 u (2.63) 0.0 u (0.05) 0.1 u (0.06) 10.0 u (Meat mixtures w/ red meat 15.9 (4.41) 20.8 u (7.39) 20.5 u (10.18) 10.9 u (4.28) 23.8 u (1Meat mixtures w/ chicken/turkey 14.9 (3.59) 17.1 u (6.70) 11.4 u (4.03) 9.4 u (3.96) 24.1 u (1Meat mixtures w/ fish 1.7 u (0.77) 2.2 u (1.39) 1.6 u (0.89) 2.0 u (1.70) 3.2 u (Hamburgers/cheeseburgers 26.0 (4.00) 32.3 (5.89) 18.9 (3.63) 24.8 (6.44) 47.8 (1Other sandwiches 82.4 (5.98) 80.8 (7.99) 87.2 (11.30) 86.2 (12.15) 72.1 (1

Hot dogs 12.0 (1.93) 17.3 (3.60) 22.7 (5.95) 8.9 * u (3.28) 10.8 u (Luncheon meat 26.7 (3.57) 21.7 (4.88) 26.7 (7.01) 42.3 (11.39) 12.4 u (Beef, pork, ham 10.3 (1.60) 9.0 (1.95) 8.2 u (2.53) 13.3 u (4.53) 9.3 u (Chicken, turkey 14.8 (2.27) 15.8 (3.02) 15.8 (4.36) 10.9 u (4.21) 17.2 u (Cheese (no meat) 2.9 u (0.92) 3.9 u (1.66) 4.7 u (2.90) 3.7 u (2.09) 3.3 u (Fish 3.3 u (1.69) 2.1 u (0.67) 2.7 u (1.18) 0.2 * u (0.19) 1.4 u (0Peanut butter 7.1 (1.09) 4.0 (0.88) 4.6 (1.24) 3.5 u (1.43) 2.8 u (Breakfast sandwiches 5.3 u (2.53) 7.1 u (4.84) 1.9 u (1.14) 3.4 u (2.56) 15.0 u (1

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Pizza (no meat) 13.0 (2.26) 18.9 (4.06) 17.8 (4.84) 6.7 * u (2.60) 22.3 (5 Pizza w/ meat 23.0 (2.63) 29.0 (3.61) 32.0 (4.52) 15.3 * u (5.65) 25.6 (4 Mexican entrees 38.6 (5.21) 43.9 (8.41) 49.9 (10.51) 43.1 (10.16) 35.7 (9 Macaroni and cheese 19.3 (3.17) 25.7 (5.93) 18.3 u (5.63) 21.0 u (9.98) 37.8 u (1 Pasta dishes 48.0 (11.78) 34.6 (6.88) 31.0 (7.58) 74.7 u (42.42) 40.5 u (1 Rice dishes 9.2 (1.80) 7.7 (1.73) 8.8 u (2.75) 11.8 u (4.11) 6.0 u (2 Other grain mixtures 5.8 u (2.05) 3.1 (0.92) 2.4 u (1.08) 1.5 u (1.30) 2.3 u (1 Meat soup 11.5 (2.57) 7.8 u (2.40) 12.0 u (4.36) 15.1 u (7.50) 2.9 u (1 Bean soup 0.0 u (0.01) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Grain soups 11.6 (2.54) 13.1 (3.36) 17.5 (4.70) 16.3 u (5.51) 6.8 u (3 Vegetables mixtures (incl. soup) 7.8 (2.29) 5.4 u (2.23) 8.8 u (3.99) 11.4 u (5.43) 1.4 u (0

Entrée salads 5.8 u (2.42) 6.9 (2.05) 7.2 u (2.46) 0.8 * u (0.74) 5.0 u (2

Beverages excluding milk and 100% fruit juice (grams) 1,035.0 (60.64) 863.0 (49.46) 779.0 (39.83) 1,090.0 *** (62.43) 975.0 (1

Coffee 6.1 u (2.85) 5.5 u (2.69) 8.8 u (4.48) 3.8 u (1.46) 1.5 u (0Tea 55.1 (9.16) 46.0 (12.00) 43.8 (9.99) 60.6 (18.02) 51.7 u (2Beer 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Wine 0.1 u (0.10) 0.2 u (0.21) 0.0 (0.00) 0.0 (0.00) 0.5 u (0Liquor 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Water (plain) 501.0 (37.91) 418.0 (37.32) 342.0 (33.06) 519.0 ** (58.28) 497.0 (7Noncarbonated, sweetened drinks 188.0 (17.44) 166.0 (26.03) 175.0 (25.96) 215.0 (38.58) 157.0 u (5Noncarbonated, low-calorie/sugarfree drinks 60.1 u (31.12) 29.0 u (9.60) 19.6 (5.05) 27.0 u (10.40) 43.8 u (2Energy drinks 4.5 u (2.63) 6.1 u (4.45) 9.3 u (8.09) 7.5 u (5.97) 2.6 u (2Any soda 220.0 (21.18) 193.0 (24.98) 181.0 (35.05) 257.0 (39.32) 221.0 (3

Soda, regular 191.0 (16.88) 180.0 (23.62) 176.0 (34.89) 221.0 (40.24) 194.0 (3Soda, sugar-free 29.3 u (8.86) 13.1 u (4.40) 4.2 u (2.06) 35.2 * u (12.89) 26.9 u (1

Sweets and desserts (grams) 105.0 (6.08) 102.0 (9.65) 86.3 (7.62) 109.0 (10.14) 128.0 (1

Sugar and sugar substitutes 1.3 u (0.55) 1.4 u (1.01) 0.5 (0.16) 2.2 u (1.63) 2.8 u (2Syrups/sweet toppings 5.8 (0.78) 4.6 (0.77) 4.5 (0.96) 6.3 u (2.54) 4.3 u (1Jelly 0.7 u (0.31) 0.8 u (0.52) 0.5 (0.16) 0.2 u (0.14) 1.4 u (1Jello 1.8 (0.54) 2.0 u (0.60) 2.4 u (0.89) 1.7 u (1.17) 1.5 u (0Candy 13.3 (1.78) 13.2 (2.70) 15.4 (4.20) 15.1 (3.19) 11.0 (2Ice cream 32.7 (3.48) 29.5 (4.33) 22.0 (6.06) 43.3 * (7.47) 42.5 (8

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 2.1 (0.50) 2.3 u (0.93) 1.4 u (0.96) 0.9 u (0.46) 3.8 u (Ice/popsicles 12.9 (3.82) 14.5 u (6.40) 6.0 u (1.93) 7.8 u (2.92) 26.0 u (1

 Sweet rolls 1.5 (0.28) 1.9 (0.52) 2.2 u (0.75) 1.0 u (0.71) 1.9 u (0 Cake/cupcakes 9.3 (2.13) 9.1 u (2.83) 11.3 u (5.00) 7.7 u (3.99) 7.2 u (

Cookies 12.7 (1.16) 11.7 (1.44) 10.7 (1.82) 16.8 (3.69) 12.8 (Pies/cobblers 4.0 u (2.61) 1.5 u (0.75) 0.9 u (0.46) 0.1 u (0.06) 2.5 u (Pastries 5.5 (0.90) 7.7 (1.54) 6.9 u (3.53) 5.2 u (1.70) 9.3 u (Doughnuts 1.5 (0.37) 1.3 (0.38) 1.5 u (0.56) 0.5 u (0.27) 0.8 u (0

Salty snacks (grams) 19.8 (1.25) 17.7 (1.33) 18.7 (1.69) 25.4 (4.21) 16.1 (

Corn-based salty snacks 9.3 (0.98) 8.0 (1.08) 8.7 (1.55) 13.4 (3.71) 5.9 (

 Pretzels/party mix 3.2 (0.79) 2.4 (0.72) 2.3 u (0.84) 4.0 u (1.62) 2.9 u (

 Popcorn 2.5 (0.41) 2.0 (0.45) 1.5 u (0.57) 2.0 u (0.99) 2.7 (0

 Potato chips 4.8 (0.61) 5.3 (0.88) 6.1 (0.98) 6.1 (1.30) 4.6 u (

Added fats and oils (grams) 10.7 (1.82) 8.1 (1.65) 9.7 (2.51) 7.3 (2.07) 6.7 u (

Butter 0.5 (0.13) 0.4 (0.11) 0.3 (0.07) 0.3 u (0.17) 0.6 u (0Margarine 0.9 (0.25) 0.7 u (0.27) 0.7 u (0.33) 1.6 u (0.88) 0.8 u (0Other added fats 1.3 u (0.61) 1.1 u (0.94) 1.9 u (1.73) 1.6 u (1.56) 0.2 u (0

 Other added oils 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Salad dressing 1.1 (0.24) 1.2 (0.36) 1.3 u (0.45) 1.8 u (0.83) 1.2 u (0 Mayonnaise 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (0 Gravy 2.7 u (1.05) 3.3 u (1.42) 3.9 u (1.95) 0.6 u (0.33) 2.9 u ( Cream cheese 1.2 u (0.53) 0.1 u (0.06) 0.2 u (0.12) 0.4 u (0.29) 0.0 u (0 Cream/sour cream 2.9 u (1.07) 1.2 u (0.66) 1.5 u (1.03) 0.9 u (0.86) 0.9 u (0Other (grams) 2.6 (0.51) 3.6 u (1.13) 1.7 (0.42) 1.1 u (0.41) 6.5 u (

See notes at end of table. 
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Sample size 923 - 332 - 172 - 252 - 132 Grains (ounce eq.) 1.8 (0.13) 1.3 (0.09) 1.3 (0.19) 1.4 (0.16) 1.4 ( Whole grains1 0.2 (0.03) 0.2 (0.05) 0.1 u (0.05) 0.2 (0.04) 0.3 u ( Not whole grain 1.6 (0.13) 1.2 (0.10) 1.1 (0.18) 1.3 (0.15) 1.2 ( Bread 0.3 (0.04) 0.1 (0.04) 0.1 u (0.06) 0.2 u (0.08) 0.1 u ( Rolls 0.1 u (0.02) 0.1 u (0.05) 0.0 u (0.01) 0.0 u (0.02) 0.2 u ( English muffin 0.0 u (0.02) 0.1 u (0.05) 0.0 (0.00) 0.0 (0.00) 0.1 u ( Bagels 0.2 (0.06) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.02) 0.0 ( Biscuits, scones, croissants 0.1 u (0.05) 0.0 u (0.02) 0.0 u (0.01) 0.0 u (0.01) 0.0 u ( Muffins 0.0 (0.01) 0.0 u (0.01) 0.1 u (0.03) 0.0 u (0.01) 0.0 u ( Cornbread 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.03) 0.0 u (0.00) 0.0 u ( Corn tortillas 0.1 u (0.03) 0.1 u (0.05) 0.2 u (0.07) 0.2 u (0.10) 0.1 u ( Flour tortillas 0.1 u (0.04) 0.1 u (0.03) 0.1 u (0.07) 0.2 u (0.09) 0.0 u ( Taco shells 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.00) 0.0 ( Crackers 0.2 u (0.08) 0.1 u (0.05) 0.1 u (0.03) 0.1 u (0.05) 0.1 u ( Breakfast/granola bar 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u ( Pancakes, waffles, French toast 0.2 (0.04) 0.1 u (0.04) 0.0 u (0.01) 0.1 u (0.06) 0.1 u ( Cold cereal 0.3 (0.03) 0.3 (0.05) 0.3 (0.06) 0.3 (0.06) 0.3 u ( Hot cereal 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.1 u (0.03) 0.0 u ( Rice 0.1 (0.04) 0.1 u (0.05) 0.2 u (0.09) 0.1 u (0.02) 0.1 u ( Pasta 0.1 u (0.02) 0.0 u (0.02) 0.0 u (0.02) 0.0 u (0.03) 0.1 u (Vegetables (cup eq.) 0.7 (0.07) 0.6 (0.07) 0.5 (0.09) 0.6 (0.11) 0.6 ( Raw vegetables 0.2 u (0.05) 0.1 (0.03) 0.1 u (0.02) 0.0 u (0.02) 0.2 u ( Raw lettuce/greens 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u ( Raw carrots 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u ( Raw tomatoes 0.0 u (0.01) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 ( Raw cabbage/coleslaw 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 ( Other raw (higher in vitamins A and C)2 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u ( Other raw (lower in vitamins A and C)2 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u ( Salads (w/greens) 0.1 (0.04) 0.1 (0.02) 0.0 u (0.01) 0.0 u (0.02) 0.1 u (

 Cooked vegetables, excl. potatoes 0.2 (0.02) 0.2 (0.04) 0.2 (0.03) 0.3 (0.07) 0.2 (

 Cooked green beans 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u ( Cooked corn 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.01) 0.0 u ( Cooked peas 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (

See notes at end of table.
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Cooked carrots 0.0 u (0.01) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 ( Cooked broccoli 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.02) 0.0 u ( Cooked tomatoes 0.1 (0.02) 0.1 (0.01) 0.1 u (0.02) 0.2 u (0.05) 0.0 u ( Cooked mixed 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 ( Cooked starchy 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.00) 0.0 ( Other cooked deep yellow 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u ( Other cooked dark green 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u ( Other cooked (higher in vitamins A and C)2 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.00) 0.0 u (0.01) 0.0 u ( Other cooked (lower in vitamins A and C)2 0.0 u (0.01) 0.0 u (0.02) 0.0 (0.00) 0.0 u (0.01) 0.0 u ( Other fried 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 ( Cooked potatoes 0.3 (0.03) 0.3 (0.05) 0.3 (0.07) 0.3 (0.06) 0.3 ( Cooked potatoes-not fried 0.1 (0.02) 0.1 (0.03) 0.1 u (0.03) 0.1 u (0.04) 0.2 u ( Cooked potatoes-fried 0.2 (0.02) 0.2 (0.04) 0.2 (0.07) 0.2 (0.05) 0.1 ( Vegetable juice 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (Fruit and 100% fruit juice (cup eq.) 0.9 (0.08) 1.0 (0.11) 1.3 (0.22) 0.8 (0.11) 0.6 (

 Any whole fruit 0.6 (0.06) 0.5 (0.06) 0.6 (0.09) 0.4 (0.08) 0.3 (

Fresh fruit 0.5 (0.06) 0.4 (0.05) 0.5 (0.08) 0.4 (0.08) 0.3 (

Fresh orange 0.0 (0.01) 0.0 (0.01) 0.1 u (0.02) 0.0 u (0.01) 0.0 (Fresh other citrus 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 (Fresh apple 0.3 (0.04) 0.2 (0.04) 0.2 (0.06) 0.3 (0.07) 0.1 u (Fresh banana 0.1 (0.01) 0.0 u (0.02) 0.1 u (0.05) 0.0 u (0.02) 0.0 u (Fresh melon 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 (0.00) 0.0 u (Fresh watermelon 0.1 u (0.03) 0.0 u (0.01) 0.0 (0.00) 0.0 u (0.00) 0.0 u (Fresh grapes 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (Fresh peach/nectarine 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.00) 0.0 (Fresh pear 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (Fresh berries 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (Fresh pineapple 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 (Other fresh fruit 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (Avocado/guacamole 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.00) 0.0 u (Lemon/lime - any form 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (

 Canned or frozen fruit, total 0.0 (0.01) 0.1 (0.01) 0.1 u (0.03) 0.0 u (0.02) 0.1 u (

Canned or frozen in syrup 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (

See notes at end of table.
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Canned or frozen, no syrup 0.0 (0.01) 0.1 (0.01) 0.1 u (0.03) 0.0 u (0.01) 0.1 u (

Applesauce, canned/ frozen apples 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (Canned/frozen peaches 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (Canned/frozen pineapple 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (Other canned/frozen 0.0 (0.01) 0.0 (0.01) 0.1 u (0.02) 0.0 u (0.02) 0.0 u (

100% Fruit juice 0.4 (0.04) 0.5 (0.09) 0.7 (0.20) 0.4 (0.08) 0.3 (

Non-citrus juice 0.1 (0.02) 0.2 (0.05) 0.3 (0.09) 0.2 (0.05) 0.1 u (Citrus juice 0.2 (0.03) 0.3 (0.06) 0.4 u (0.15) 0.2 (0.07) 0.2 (

Dried fruit 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.01) 0.0 (

Milk and milk products (cup eq.) 1.2 (0.09) 1.6 (0.19) 1.7 (0.36) 0.7 * (0.18) 1.7 (

Cow’s milk, total 1.1 (0.09) 1.5 (0.19) 1.6 (0.36) 0.6 * (0.18) 1.5 (

Unflavored white milk, total 0.9 (0.09) 1.0 (0.20) 1.1 u (0.39) 0.6 (0.18) 0.9 (

Unflavored whole milk 0.3 (0.08) 0.3 u (0.17) 0.7 u (0.41) 0.4 u (0.19) 0.2 u (Unflavored non-whole, total 0.6 (0.06) 0.6 (0.10) 0.4 (0.06) 0.2 (0.06) 0.8 (

2% milk, unflavored 0.3 (0.05) 0.3 (0.08) 0.3 (0.06) 0.2 (0.05) 0.4 u (1% milk, unflavored 0.2 (0.04) 0.2 u (0.08) 0.1 (0.02) 0.1 u (0.02) 0.3 u (Skim milk, unflavored 0.1 u (0.04) 0.0 u (0.02) 0.0 u (0.01) 0.0 u (0.00) 0.1 u (

 Unflavored, fat not specified 0.0 u (0.01) 0.0 u (0.01) 0.1 u (0.03) 0.0 u (0.01) 0.0 u (

 Flavored milk, total 0.2 (0.04) 0.5 (0.10) 0.5 (0.09) 0.0 *** u (0.01) 0.5 (

 Flavored, whole milk 0.0 (0.01) 0.1 (0.02) 0.1 u (0.03) 0.0 ** (0.00) 0.1 u ( Flavored non-whole, total 0.1 (0.02) 0.3 (0.04) 0.2 (0.05) 0.0 *** u (0.01) 0.3 (

 2% milk, flavored 0.0 (0.01) 0.1 (0.02) 0.1 u (0.03) 0.0 * u (0.01) 0.1 u ( 1% milk, flavored 0.0 (0.01) 0.1 u (0.03) 0.1 (0.03) 0.0 ** u (0.01) 0.1 u (

 Skim milk, flavored 0.0 u (0.01) 0.1 u (0.03) 0.0 u (0.02) 0.0 * (0.00) 0.1 u ( Flavored, fat not specified 0.1 u (0.03) 0.2 u (0.07) 0.2 u (0.06) 0.0 ** u (0.00) 0.2 u (Soymilk 0.0 u (0.01) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 (Dry or evaporated milk 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (Yogurt 0.0 (0.01) 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.01) 0.0 u (Cheese 0.1 (0.02) 0.1 u (0.04) 0.0 u (0.01) 0.1 u (0.02) 0.2 u (

Meat and meat alternates (oz. eq.) 1.6 (0.13) 1.6 (0.20) 1.9 (0.25) 1.8 (0.26) 1.5 (

Beef 0.2 (0.04) 0.3 u (0.09) 0.2 u (0.11) 0.1 u (0.07) 0.4 u (Ground beef 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.03) 0.0 u (0.01) 0.0 (

 Pork 0.1 (0.02) 0.0 u (0.02) 0.1 u (0.05) 0.1 u (0.06) 0.0 u (

See notes at end of table.
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 u (0Lamb and misc. meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Chicken 0.7 (0.09) 0.8 (0.14) 1.1 (0.22) 1.1 (0.18) 0.6 (0Turkey 0.0 u (0.01) 0.0 u (0.02) 0.1 u (0.06) 0.0 u (0.02) 0.0 u (0Organ meats 0.0 u (0.01) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.03) 0.0 (0Hot dogs 0.0 u (0.01) 0.0 u (0.01) 0.0 u (0.04) 0.0 (0.00) 0.0 (0Cold cuts 0.0 u (0.02) 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0Fish 0.1 u (0.05) 0.1 u (0.04) 0.0 u (0.02) 0.1 u (0.06) 0.1 u (0Shellfish 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0Bacon/sausage 0.1 u (0.02) 0.1 u (0.05) 0.0 u (0.01) 0.1 u (0.02) 0.2 u (0Eggs 0.2 (0.04) 0.0 u (0.01) 0.1 u (0.03) 0.1 u (0.05) 0.0 u (0Beans 0.0 u (0.01) 0.1 u (0.03) 0.1 u (0.03) 0.0 u (0.01) 0.0 u (0Baked/refried beans 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0Soy products 0.0 u (0.01) 0.0 u (0.00) 0.0 (0.00) 0.0 u (0.01) 0.0 u (0Protein/meal enhancement 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0Nuts 0.1 u (0.03) 0.1 u (0.08) 0.0 (0.00) 0.0 u (0.02) 0.0 u (0Peanut/almond butter 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.01) 0.0 (0.00) 0.0 u (0Seeds 0.0 u (0.01) 0.0 u (0.02) 0.0 u (0.04) 0.0 u (0.02) 0.0 u (0

Mixed dishes (grams) 438.0 (22.15) 469.0 (36.01) 456.0 (49.90) 407.0 (33.16) 472.0 (4

Tomato sauce and meat (no pasta) 0.1 u (0.10) 0.0 (0.00) 0.0 (0.00) 0.1 u (0.14) 0.0 (0Chili con carne 1.0 u (0.62) 1.5 u (1.38) 4.0 u (3.62) 0.6 u (0.43) 0.0 (0Meat mixtures w/ red meat 29.7 u (9.22) 40.3 u (18.62) 46.5 u (41.32) 40.9 u (28.10) 43.5 u (2Meat mixtures w/ chicken/turkey 27.4 (6.13) 29.8 u (10.15) 16.5 u (10.38) 15.0 u (6.47) 35.0 u (1Meat mixtures w/ fish 4.2 u (2.25) 3.6 u (3.24) 8.7 u (8.29) 0.8 u (0.80) 0.6 u (0Hamburgers/cheeseburgers 37.2 (3.61) 35.0 (8.12) 43.3 (9.26) 49.8 (10.71) 31.8 u (1Other sandwiches 112.0 (7.76) 124.0 (9.62) 104.0 (19.35) 113.0 (15.41) 136.0 (1

Hot dogs 10.0 (2.22) 8.9 u (2.84) 11.8 u (4.21) 9.7 u (6.00) 7.2 u (Luncheon meat 32.1 (3.61) 31.8 (6.10) 17.1 u (9.20) 22.6 (6.64) 32.4 (Beef, pork, ham 17.0 u (5.57) 21.7 u (10.00) 6.3 u (3.13) 20.9 u (9.00) 33.3 u (1Chicken, turkey 22.1 (3.00) 32.1 (4.82) 45.3 (10.23) 29.3 u (9.47) 24.5 u (Cheese (no meat) 8.4 u (2.77) 8.5 u (3.64) 7.5 u (5.29) 5.4 u (2.83) 10.5 u (Fish 2.6 u (1.10) 1.8 u (0.60) 1.9 u (1.24) 5.3 u (3.76) 2.1 u (0Peanut butter 6.9 u (2.20) 5.3 u (3.91) 0.0 (0.00) 1.4 u (0.86) 10.1 u (Breakfast sandwiches 12.5 (2.71) 14.0 u (5.61) 14.4 u (7.32) 18.1 u (7.20) 16.0 u (9

See notes at end of table.
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

S

 Pizza (no meat) 21.4 u (6.43) 18.1 (4.45) 30.9 u (10.27) 11.2 u (5.00) 11.4 u  Pizza w/ meat 44.0 (9.18) 67.9 (15.50) 56.8 (14.93) 16.5 ** (4.20) 71.8  Mexican entrees 44.0 (6.00) 28.4 (6.75) 28.4 u (8.70) 54.5 (11.51) 31.8 u  Macaroni and cheese 24.6 (6.50) 31.2 u (11.12) 19.9 u (12.86) 18.1 u (10.14) 29.3 u  Pasta dishes 29.4 (7.12) 28.2 (8.18) 29.7 u (10.02) 29.9 u (11.89) 20.9 u  Rice dishes 10.8 (1.97) 12.8 (3.84) 21.4 u (8.30) 11.1 u (4.81) 6.9 u  Other grain mixtures 2.2 u (0.67) 2.7 u (1.21) 4.6 u (2.85) 3.6 u (2.09) 1.7 u  Meat soup 17.9 u (6.87) 13.1 u (4.77) 17.7 u (9.06) 12.2 u (8.88) 11.4 u  Bean soup 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0  Grain soups 15.7 (4.64) 13.7 u (6.34) 12.8 u (5.29) 14.2 u (6.58) 14.4 u  Vegetables mixtures (incl. soup) 3.1 u (1.41) 1.8 u (0.87) 2.6 u (1.77) 0.4 u (0.42) 1.6 u 

Entrée salads 13.7 u (5.17) 16.5 u (9.16) 8.2 u (3.97) 14.7 u (9.44) 24.0 u 

Beverages excluding milk and 100% fruit juice (grams) 1,718.0 (103.65) 1,354.0 (101.84) 1,300.0 (171.50) 2094.0 * (297.22 1494.0 (

Coffee 37.2 (8.06) 33.1 u (10.69) 36.2 u (16.53) 76.2 u (30.14) 37.2 u Tea 129.0 (35.66) 70.0 (15.78) 68.6 (11.91) 211.0 u (97.12) 82.2 u Beer 11.2 u (5.00) 11.9 u (6.74) 15.6 u (7.60) 19.5 u (11.48) 11.5 u Wine 2.8 u (2.78) 0.0 (0.00) 0.0 (0.00) 13.8 u (12.55) 0.0 Liquor 1.5 u (0.79) 0.0 (0.00) 0.0 (0.00) 5.6 u (3.40) 0.0 Water (plain) 833.0 (75.17) 656.0 (88.03) 708.0 (151.73) 905.0 (213.29 663.0 Noncarbonated, sweetened drinks 271.0 (27.90) 257.0 (43.65) 222.0 (53.09) 275.0 (55.43) 302.0 Noncarbonated, low-calorie/sugarfree drinks 22.4 (5.04) 22.8 (5.96) 18.7 u (7.75) 29.5 u (10.93) 30.1 u Energy drinks 12.5 u (6.49) 0.3 u (0.19) 0.3 u (0.28) 46.5 u (27.72) 0.3 u Any soda 396.0 (34.07) 302.0 (47.25) 231.0 (46.80) 512.0 * (108.03 369.0 

Soda, regular 352.0 (31.85) 270.0 (43.75) 198.0 (42.22) 484.0 * (108.77 332.0 Soda, sugar-free 44.1 u (14.15) 31.5 u (13.95) 32.5 u (19.66) 27.7 u (11.91) 36.8 u 

Sweets and desserts (grams) 88.2 (4.41) 76.0 (6.12) 75.7 (7.94) 93.4 (7.28) 79.5 

Sugar and sugar substitutes 1.1 (0.29) 0.8 u (0.42) 1.4 u (1.03) 2.8 u (1.11) 0.4 u Syrups/sweet toppings 3.0 (0.60) 2.0 u (0.60) 1.5 u (0.88) 3.8 u (1.51) 2.0 u Jelly 1.1 u (0.54) 1.7 u (1.18) 0.8 u (0.36) 0.3 u (0.19) 2.7 u Jello 0.6 u (0.42) 0.4 u (0.27) 1.1 u (0.67) 0.2 u (0.23) 0.0 Candy 16.5 (1.76) 11.9 (2.06) 10.0 (2.26) 15.6 (3.56) 13.9 Ice cream 23.4 (4.04) 19.6 (4.33) 12.6 (3.43) 21.6 (6.21) 27.1 

See notes at end of table.
Table C-6. Average Amounts Consumed over 24 Hours in Food Pattern Units among All School Children, by Food Group and S

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Sta

e

Pudding 2.3 u (0.89) 2.5 u (1.67) 3.5 u (3.11) 1.5 u (1.07) 2.3 u (Ice/popsicles 7.3 (2.14) 3.6 u (1.55) 3.3 u (1.71) 11.9 u (4.61) 1.7 u (

 Sweet rolls 2.1 (0.51) 3.5 u (1.14) 5.4 u (2.20) 2.6 u (1.12) 2.4 u ( Cake/cupcakes 6.2 (1.39) 4.4 u (1.50) 7.2 u (3.63) 4.9 u (2.45) 3.1 u (

Cookies 12.5 (1.45) 11.4 (1.78) 9.7 (1.76) 19.3 (4.77) 11.4 (Pies/cobblers 1.7 u (0.83) 3.7 u (2.36) 6.9 u (5.12) 0.6 u (0.49) 2.1 u (Pastries 6.8 (1.34) 7.8 (2.27) 9.1 u (3.31) 5.5 u (2.25) 8.0 u (Doughnuts 3.6 u (1.14) 2.7 u (0.81) 3.3 u (1.17) 2.9 u (1.20) 2.4 u (

Salty snacks (grams) 24.7 (4.18) 18.0 (2.27) 20.4 (3.30) 30.2 (5.64) 14.5 (

Corn-based salty snacks 10.9 (1.03) 8.6 (1.38) 7.8 (1.56) 16.3 * (3.45) 8.9 (

 Pretzels/party mix 6.8 u (4.03) 2.5 u (0.80) 4.3 u (1.79) 2.3 u (0.94) 1.4 u (0

 Popcorn 1.8 u (0.54) 0.7 u (0.31) 0.8 u (0.50) 5.2 u (2.64) 0.4 u (0

 Potato chips 5.2 (0.75) 6.2 (1.70) 7.4 u (2.30) 6.4 (1.68) 3.7 u (

Added fats and oils (grams) 8.4 (1.65) 5.4 (1.24) 6.2 u (1.99) 16.2 u (6.80) 5.9 u (

Butter 0.8 (0.16) 0.3 u (0.12) 0.1 u (0.09) 0.6 u (0.28) 0.5 u (0Margarine 0.2 u (0.07) 0.0 u (0.03) 0.0 (0.00) 0.3 u (0.25) 0.1 u (0Other added fats 2.5 u (1.53) 0.5 u (0.42) 1.2 u (1.13) 8.3 u (7.06) 0.0 u (0

 Other added oils 0.1 u (0.15) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Salad dressing 1.2 u (0.45) 1.9 u (1.05) 1.4 u (1.04) 0.8 u (0.33) 2.7 u ( Mayonnaise 0.3 u (0.22) 0.4 u (0.18) 0.8 u (0.42) 1.1 u (1.03) 0.1 u (0 Gravy 0.7 (0.19) 1.1 u (0.40) 1.0 u (0.52) 0.9 u (0.52) 1.4 u (0 Cream cheese 1.1 u (0.39) 0.4 u (0.23) 0.9 u (0.59) 0.3 u (0.14) 0.0 (0 Cream/sour cream 1.5 u (0.58) 0.9 u (0.31) 0.7 u (0.32) 4.1 u (2.35) 1.1 u (0Other (grams) 3.1 (0.56) 1.8 u (0.69) 1.2 u (0.52) 5.0 u (2.33) 2.4 u (

Source: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit Database; CNPP Adde

Sample includes NHANES respondents with complete dietary recall data, ages 5–18 years old. Excludes women 12–18 years breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be iden

Notes: Estimates are based on a single dietary recall per child. Foods consumed from the vegetables, fruits, grains, and meat/meat a

foods consumed as discrete items and do not include foods consumed as part of mixed dishes. Food choices reflect individua

when foods were reported to be eaten in ‘combination’ as sandwiches, Mexican entrees, green salads, and soups. In these ca

combination are counted as one food choice (for example, a sandwich reported as a beef, cheese, and roll was counted in the “cheeseburger/hamburger” group as one food choice). ‘All school children’ includes children with missing NSLP participation o

participants’ includes children with missing income. Results are not age-adjusted. Significant differences in proportions are not
level), or *** (.001 level). Differences are tested comparing NSLP participants and nonparticipants within income groups. NSLP as school children likely to have received a reimbursable school lunch on the intake day (see Appendix A). oz. = ounces eq. = 

1 Grains are classified as whole grains if at least 50 percent of the total grains are whole grain. The MyPyramid data sources list

classify grains. 

2 "Other raw" and "Other cooked" vegetables include all vegetables not categorized separately. Within these two groups, vegeta

of the distribution of Vitamins A or C per 100 grams were categorized as "higher in nutrients"; all others are "lower in nutrients.in nutrients include broccoli, peppers (sweet and hot), snow peas, seaweed, and leeks. Raw vegetables that are low in nutriencucumbers, celery, radishes, mushrooms, asparagus, squash, and green peas. Cooked vegetables higher in nutrients include asparagus, cauliflower, Brussels sprouts, and snow peas. Cooked vegetables that are lower in nutrients include squash, artich

mushrooms, eggplant, beets, and yellow string beans. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming and Subgroups 

All ages, 5

–18 years old

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participan

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Stand

err

Sample size 2,907 - 1,555 - 941 - 571 - 515 - Grains (ounce eq.) 2.7 (0.09) 2.5 (0.13) 2.3 (0.11) 2.4 (0.12) 2.7 (0.2 Whole grains1 1.2 (0.08) 1.2 (0.06) 1.1 (0.10) 1.0 (0.19) 1.2 (0.1 Refined grains 2.6 (0.08) 2.4 (0.13) 2.3 (0.11) 2.4 (0.13) 2.6 (0.2 Bread 2.0 (0.14) 2.1 (0.26) 1.7 (0.16) 1.8 (0.12) 2.4 (0.5 Rolls 1.5 (0.12) 1.4 (0.13) 1.2 (0.07) 1.6 ** (0.09) 1.5 (0.2 English muffin 2.2 (0.38) 2.0 (0.00) 2.0 (0.00) . (.) 2.0 (0.0 Bagels 3.6 (0.27) 3.9 (0.37) 4.3 (0.36) 3.0 * (0.46) 3.4 (0.5 Biscuits, scones, croissants 2.3 (0.45) 1.9 (0.21) 2.0 (0.23) 1.2 * (0.27) 1.8 (0.4 Muffins 2.1 (0.29) 2.3 (0.49) 1.7 (0.15) 2.5 (0.49) 2.5 u (0.8 Cornbread 1.1 (0.32) 1.0 u (0.32) 1.3 (0.22) 1.6 (0.18) 0.8 u (0.4 Corn tortillas 2.8 (0.19) 2.5 (0.20) 2.4 (0.17) 4.3 * (0.79) 3.8 u (1.4 Flour tortillas 2.5 (0.32) 2.3 (0.61) 2.4 (0.66) 2.1 (0.57) 2.8 (0.1 Taco shells 2.1 (0.45) 2.0 (0.47) 2.5 (0.19) 2.4 (0.71) 1.0 (0.0 Crackers 1.4 (0.12) 1.4 (0.11) 1.2 (0.11) 1.4 (0.24) 1.6 (0.1 Breakfast/granola bar 0.5 (0.03) 0.6 (0.03) 0.6 (0.06) 0.4 * (0.07) 0.6 (0.0 Pancakes, waffles, French toast 2.2 (0.15) 1.8 (0.08) 1.6 (0.13) 2.2 (0.36) 1.9 (0.1 Cold cereal 0.9 (0.04) 0.9 (0.03) 0.8 (0.03) 0.9 (0.06) 1.0 (0.0 Hot cereal 2.2 (0.26) 1.9 (0.16) 2.1 (0.21) 2.2 (0.33) 1.7 (0.1 Rice 1.7 (0.11) 1.7 (0.12) 1.9 (0.18) 1.7 (0.30) 1.2 (0.0 Pasta 2.1 (0.16) 1.9 (0.30) 2.7 (0.29) 2.9 (0.57) 2.0 (0.3Vegetables (cup eq.) 0.9 (0.05) 0.8 (0.05) 0.8 (0.05) 0.8 (0.08) 0.9 (0.0 Raw vegetables 0.8 (0.10) 0.7 (0.10) 0.7 (0.08) 0.7 (0.10) 0.8 (0.1 Raw lettuce/greens 0.2 (0.05) 0.3 (0.03) 0.3 (0.04) 0.5 ** (0.01) 0.2 (0.0 Raw carrots 0.5 (0.07) 0.6 (0.12) 0.4 (0.07) 0.6 (0.12) 0.7 (0.1 Raw tomatoes 0.8 (0.22) 0.2 u (0.08) 0.6 (0.05) 0.4 *** (0.02) 0.5 (0.0 Raw cabbage/coleslaw 1.0 (0.13) 0.9 (0.08) 1.0 (0.10) 0.4 *** (0.00) . (.)  Other raw (higher in vitamins A and C)2 0.4 (0.08) 0.6 (0.17) 0.6 (0.15) 0.2 * (0.00) 1.0 (0.2 Other raw (lower in vitamins A and C)2 0.6 u (0.18) 0.4 u (0.14) 0.8 u (0.41) 0.4 (0.06) 0.3 (0.0 Salads (w/greens) 0.8 (0.10) 0.7 (0.07) 0.7 (0.08) 0.7 (0.13) 0.7 (0.1

 Cooked vegetables, excl. potatoes 0.4 (0.03) 0.4 (0.03) 0.4 (0.03) 0.5 (0.07) 0.4 (0.0

 Cooked green beans 0.5 (0.04) 0.5 (0.05) 0.5 (0.06) 0.8 (0.17) 0.5 (0.0 Cooked corn 0.5 (0.03) 0.5 (0.04) 0.4 (0.04) 0.5 (0.10) 0.5 (0.0 Cooked peas 0.4 (0.04) 0.3 (0.04) 0.4 (0.06) 1.1 * (0.30) 0.3 (0.0

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific Fo

Subgroups–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

 Cooked carrots 0.4 u (0.14) 0.3 (0.06) 0.3 (0.09) 0.1 * (0.02) 0.2 u  Cooked broccoli 0.5 (0.07) 0.5 (0.07) 0.4 (0.07) 0.4 u (0.21) 0.5  Cooked tomatoes 0.2 (0.02) 0.2 (0.01) 0.2 (0.03) 0.3 (0.09) 0.2  Cooked mixed 0.5 (0.07) 0.5 (0.06) 0.4 (0.08) 0.3 u (0.17) 0.5  Cooked starchy 0.5 (0.09) 0.6 (0.13) 1.0 (0.15) 0.6 u (0.24) 0.2  Other cooked deep yellow 0.5 (0.04) 0.4 (0.03) 0.5 (0.05) 0.8 *** (0.05) 0.2 u  Other cooked dark green 0.7 (0.10) 0.7 (0.13) 0.6 u (0.19) 0.4 (0.00) 0.8  Other cooked (higher in vitamins A and C)2 0.5 (0.08) 0.5 (0.11) 0.7 u (0.28) 0.4 (0.10) 0.3  Other cooked (lower in vitamins A and C)2 0.5 (0.09) 0.7 (0.07) 0.3 u (0.10) 0.3 (0.04) 0.7  Other fried 0.5 (0.09) 0.5 (0.09) 0.5 (0.09) . (.) .  Cooked potatoes 0.6 (0.03) 0.6 (0.04) 0.6 (0.04) 0.6 (0.05) 0.6  Cooked potatoes-not fried 0.9 (0.08) 0.8 (0.08) 0.7 (0.09) 0.7 (0.12) 1.0  Cooked potatoes-fried 0.5 (0.02) 0.4 (0.03) 0.4 (0.03) 0.6 ** (0.04) 0.4  Vegetable juice 1.3 u (0.60) 0.6 u (0.20) 0.6 u (0.20) . (.) . Fruit and 100% fruit juice (cup eq.) 1.6 (0.05) 1.5 (0.07) 1.6 (0.10) 1.7 (0.13) 1.3 

 Any whole fruit 1.2 (0.04) 1.1 (0.04) 1.2 (0.06) 1.2 (0.15) 1.0 

Fresh fruit 1.3 (0.04) 1.2 (0.04) 1.3 (0.06) 1.3 (0.17) 1.1 

Fresh orange 0.6 (0.03) 0.6 (0.04) 0.7 (0.04) 0.6 (0.06) 0.4 Fresh other citrus 1.6 u (0.81) 0.5 (0.02) . (.) 2.7 (0.52) 0.5 Fresh apple 1.4 (0.05) 1.4 (0.05) 1.4 (0.07) 1.5 (0.10) 1.3 Fresh banana 0.9 (0.04) 0.9 (0.05) 0.9 (0.07) 0.7 * (0.09) 0.8 Fresh melon 0.7 (0.12) 0.5 (0.10) 0.6 (0.07) 0.8 (0.22) 0.6 u Fresh watermelon 1.4 (0.22) 0.9 (0.17) 1.3 u (0.45) 2.0 u (0.61) 0.8 u Fresh grapes 0.7 (0.06) 0.6 (0.04) 0.5 (0.06) 0.7 (0.13) 0.6 Fresh peach/nectarine 0.8 (0.06) 0.8 (0.07) 0.9 (0.09) 0.6 (0.11) 0.5 Fresh pear 0.8 (0.04) 0.8 (0.05) 0.8 (0.10) 0.4 ** (0.09) 0.5 Fresh berries 0.5 (0.07) 0.7 (0.09) 0.5 (0.11) 0.4 (0.07) 0.7 Fresh pineapple 0.6 (0.12) 0.4 (0.09) 0.3 u (0.10) 1.1 *** (0.13) 0.4 Other fresh fruit 0.7 (0.08) 0.9 (0.14) 0.9 (0.19) 0.7 (0.18) 0.9 Avocado/guacamole 0.4 (0.03) 0.3 (0.02) 0.1 (0.00) 0.5 ** u (0.16) 0.4 Lemon/lime - any form 0.3 (0.00) 0.3 (0.00) 0.3 (0.00) . (.) . 

 Canned or frozen fruit, total 0.5 (0.03) 0.5 (0.03) 0.5 (0.04) 0.5 (0.07) 0.5 

Canned or frozen in syrup 0.4 (0.05) 0.4 (0.05) 0.4 (0.09) 0.7 u (0.39) 0.3 

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific Fo

Subgroups–Continued 

All ages, 5–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Canned or frozen, no syrup 0.5 (0.03) 0.5 (0.03) 0.5 (0.04) 0.4 * (0.03) 0.5 

Applesauce, canned/ frozen apples 0.5 (0.02) 0.5 (0.04) 0.5 (0.05) 0.4 (0.04) 0.5 Canned/frozen peaches 0.4 (0.03) 0.4 (0.04) 0.4 (0.05) 0.7 * (0.12) 0.4 Canned/frozen pineapple 0.5 (0.04) 0.5 (0.04) 0.5 (0.07) 0.3 ** (0.02) 0.4 Other canned/frozen 0.4 (0.04) 0.5 (0.04) 0.5 (0.06) 0.6 u (0.24) 0.4 

100% Fruit juice 1.2 (0.05) 1.1 (0.07) 1.1 (0.09) 1.4 (0.12) 1.1 

Non-citrus juice 1.1 (0.05) 1.1 (0.06) 1.1 (0.08) 1.2 (0.12) 1.1 Citrus juice 1.0 (0.06) 0.9 (0.07) 1.0 (0.09) 1.4 * (0.20) 0.9 

Dried fruit 0.5 (0.14) 0.6 u (0.30) 0.7 u (0.41) 0.7 u (0.45) 0.3 u 

Milk and milk products (cup eq.) 1.8 (0.05) 2.0 (0.06) 1.9 (0.08) 1.5 *** (0.09) 2.1 

Cow’s milk, total 1.7 (0.04) 1.8 (0.06) 1.8 (0.08) 1.4 *** (0.08) 1.9 

Unflavored white milk, total 1.5 (0.06) 1.5 (0.09) 1.5 (0.09) 1.3 (0.09) 1.5 

Unflavored whole milk 1.5 (0.18) 1.7 (0.32) 1.6 (0.27) 1.6 (0.15) 1.9 u Unflavored non-whole, total 1.4 (0.04) 1.3 (0.05) 1.3 (0.06) 1.1 (0.10) 1.3 

2% milk, unflavored 1.3 (0.05) 1.3 (0.07) 1.2 (0.08) 1.0 * (0.10) 1.2 1% milk, unflavored 1.3 (0.07) 1.1 (0.09) 1.1 (0.07) 1.4 (0.18) 1.2 Skim milk, unflavored 1.5 (0.16) 1.4 (0.15) 1.5 (0.22) 1.1 (0.29) 1.4 

 Unflavored, fat not specified 1.1 (0.08) 1.1 (0.07) 1.1 (0.08) 0.8 * (0.06) 1.1 

 Flavored milk, total 1.1 (0.04) 1.1 (0.04) 1.1 (0.04) 1.4 (0.17) 1.2 

 Flavored, whole milk 1.1 (0.05) 1.1 (0.05) 1.2 (0.07) 1.4 (0.38) 1.1  Flavored non-whole, total 1.1 (0.03) 1.1 (0.04) 1.1 (0.05) 1.5 (0.25) 1.1 

 2% milk, flavored 1.1 (0.05) 1.1 (0.05) 1.1 (0.08) 1.6 (0.29) 1.2  1% milk, flavored 1.0 (0.04) 1.0 (0.04) 1.0 (0.05) 1.2 (0.16) 1.0 

 Skim milk, flavored 1.1 (0.17) 1.2 (0.15) 1.1 (0.11) . (.) 1.3  Flavored, fat not specified 1.1 (0.07) 1.1 (0.07) 1.0 (0.06) 1.1 (0.19) 1.2 Soymilk 1.3 (0.25) 0.8 (0.13) 0.9 (0.08) 0.9 (0.02) 0.4 u Dry or evaporated milk 0.1 u (0.05) 0.1 u (0.04) 0.0 (0.00) 0.1 u (0.07) 0.1 Yogurt 0.7 (0.04) 0.6 (0.04) 0.6 (0.06) 1.0 * (0.16) 0.6 Cheese 0.8 (0.06) 0.9 (0.10) 0.9 (0.16) 0.6 (0.06) 0.9 

Meat and meat alternates (oz. eq.) 3.1 (0.12) 3.1 (0.15) 3.2 (0.22) 3.4 (0.24) 3.0 

Beef 2.8 (0.23) 2.9 (0.24) 2.5 (0.31) 2.4 (0.50) 3.4 Ground beef 2.8 (0.22) 2.7 (0.36) 2.7 (0.18) 4.8 *** (0.34) 2.7 u 

 Pork 2.9 (0.25) 2.7 (0.37) 2.3 (0.15) 2.8 (0.28) 3.3 

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Participa

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 1.4 (0.24) 1.0 u (0.40) 1.3 u (0.50) 2.3 (0.52) 0.3 (0Lamb and misc. meats 2.1 u (1.00) 4.1 (0.00) 4.1 (0.00) 3.9 (0.00) . Chicken 2.8 (0.13) 2.7 (0.18) 2.8 (0.26) 3.0 (0.26) 2.5 (0Turkey 3.6 (0.52) 2.6 (0.27) 3.1 (0.71) 6.8 *** (0.62) 2.3 (0Organ meats 10.2 (0.00) . (.) . (.) 10.2 (0.00) . Hot dogs 1.9 (0.21) 1.7 (0.18) 1.8 (0.25) 2.5 (0.35) 1.6 (0Cold cuts 1.9 (0.30) 2.5 (0.42) 1.7 (0.37) 1.3 (0.12) 3.1 (0Fish 2.5 (0.30) 2.1 (0.37) 2.6 (0.62) 3.2 (0.64) 2.0 (0Shellfish 1.9 (0.32) 1.7 (0.31) 1.8 (0.41) 2.2 (0.59) 1.3 (0Bacon/sausage 1.3 (0.18) 1.4 (0.26) 1.5 (0.37) 1.4 (0.31) 1.2 u (0Eggs 2.0 (0.16) 1.5 (0.12) 1.5 (0.09) 1.9 * (0.18) 1.3 (0Beans 0.7 (0.06) 0.7 (0.08) 0.7 (0.09) 0.8 (0.14) 0.7 (0Baked/refried beans 0.4 (0.05) 0.4 (0.05) 0.4 (0.07) 0.5 (0.08) 0.4 (0Soy products 1.6 (0.22) 2.8 (0.01) . (.) 2.4 (0.00) 2.8 (0Protein/meal enhancement 0.2 u (0.08) 0.3 u (0.15) 0.2 (0.02) 0.3 (0.02) 0.3 u (0Nuts 2.6 (0.74) 3.1 u (1.02) 1.6 u (0.59) 2.2 (0.56) 2.3 (0Peanut/almond butter 1.9 (0.35) 1.4 (0.29) 0.9 (0.25) 0.2 ** (0.02) 1.6 (0Seeds 1.3 (0.30) 2.3 (0.57) 3.4 (0.84) 2.6 (0.68) 2.2 (0

Mixed dishes (grams) 367.0 (10.93) 364.0 (13.74) 354.0 (13.79) 384.0 (19.90) 382.0 (2

Tomato sauce and meat (no pasta) 226.0 (19.31) 140.0 (15.85) 122.0 (2.19) 252.0 *** (16.57) 187.0 (0Chili con carne 220.0 (40.94) 248.0 (46.64) 117.0 u (93.72) 208.0 (8.35) 293.0 (2Meat mixtures w/ red meat 246.0 (32.34) 249.0 (45.90) 284.0 (79.21) 322.0 u (125.68 222.0 (4Meat mixtures w/ chicken/turkey 202.0 (13.75) 207.0 (22.53) 259.0 (29.33) 190.0 (27.02) 216.0 (3Meat mixtures w/ fish 190.0 (37.42) 238.0 (47.47) 220.0 (62.65) 172.0 (17.34) 281.0 u (8Hamburgers/cheeseburgers 181.0 (6.78) 167.0 (11.06) 141.0 (9.45) 210.0 *** (14.76) 195.0 (1Other sandwiches 166.0 (5.64) 171.0 (8.02) 165.0 (10.01) 173.0 (10.63) 177.0 (1

Hot dogs 128.0 (6.42) 127.0 (8.82) 135.0 (9.45) 134.0 (9.69) 119.0 (1Luncheon meat 144.0 (5.63) 158.0 (10.45) 169.0 (21.41) 132.0 (9.19) 146.0 (8Beef, pork, ham 168.0 (18.17) 151.0 (24.98) 125.0 (14.57) 213.0 ** (26.34) 176.0 (49Chicken, turkey 159.0 (7.18) 156.0 (6.58) 150.0 (9.95) 190.0 (21.30) 165.0 (10Cheese (no meat) 128.0 (13.62) 119.0 (13.06) 108.0 (16.39) 91.5 (13.42) 143.0 (1Fish 178.0 (16.83) 140.0 (9.51) 150.0 (14.35) 196.0 (34.30) 125.0 (8Peanut butter 86.3 (4.80) 94.4 (14.41) 82.1 (9.30) 77.7 (4.86) 122.0 u (4Breakfast sandwiches 175.0 (11.00) 178.0 (19.13) 145.0 (7.95) 174.0 (15.33) 198.0 (2

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

 Pizza (no meat) 152.0 (16.87) 137.0 (6.37) 143.0 (10.58) 176.0 (32.14) 128.0  Pizza w/ meat 174.0 (10.64) 160.0 (10.37) 151.0 (9.57) 184.0 (36.73) 166.0  Mexican entrees 213.0 (11.79) 180.0 (14.33) 190.0 (18.27) 220.0 (21.15) 170.0  Macaroni and cheese 235.0 (12.25) 228.0 (21.60) 211.0 (26.01) 243.0 (19.15) 238.0  Pasta dishes 302.0 (21.01) 256.0 (20.98) 250.0 (31.36) 370.0 * (44.57) 243.0  Rice dishes 166.0 (12.31) 187.0 (19.74) 198.0 (18.65) 193.0 (21.84) 171.0  Other grain mixtures 140.0 (8.84) 121.0 (10.42) 132.0 (17.52) 137.0 (19.03) 114.0  Meat soup 338.0 (19.22) 336.0 (34.01) 352.0 (40.36) 362.0 (42.14) 284.0  Bean soup 282.0 (48.46) 332.0 (0.00) 332.0 (0.00) . (.) .  Grain soups 333.0 (24.40) 321.0 (26.66) 286.0 (31.88) 374.0 (40.43) 396.0  Vegetables mixtures (incl. soup) 177.0 (15.67) 169.0 (25.88) 197.0 (36.61) 166.0 (28.40) 119.0 

Entrée salads 254.0 (31.92) 206.0 (36.42) 193.0 (10.80) 346.0 (86.88) 280.0 

Beverages excluding milk and 100% fruit juice (grams) 1,149.0 (49.43) 897.0 (42.82) 827.0 (40.06) 1417.0 *** (140.06) 1009.0 

Coffee 312.0 (42.05) 365.0 (60.49) 379.0 (91.82) 372.0 (73.66) 347.0 Tea 521.0 (73.01) 392.0 (29.89) 320.0 (19.36) 670.0 u (221.06) 503.0 Beer 662.0 (99.49) 609.0 (176.00) 444.0 u (159.98) 468.0 (101.43) 960.0 Wine 927.0 (177.29) 235.0 (0.00) . (.) 1080.0 (0.00) 235.0 Liquor 266.0 (64.09) . (.) . (.) 274.0 u (90.14) . Water (plain) 715.0 (35.35) 593.0 (36.36) 575.0 (40.60) 813.0 (125.20) 627.0 Noncarbonated, sweetened drinks 464.0 (24.38) 422.0 (29.94) 417.0 (23.58) 511.0 * (37.44) 457.0 Noncarbonated, low-calorie/sugarfree drinks 459.0 (112.02) 305.0 (34.26) 297.0 (30.90) 379.0 (38.43) 315.0 Energy drinks 459.0 (90.99) 470.0 (87.44) 510.0 (90.05) 456.0 (118.46 347.0 Any soda 517.0 (20.16) 450.0 (19.33) 399.0 (22.46) 597.0 ** (71.58) 514.0 

Soda, regular 511.0 (20.03) 445.0 (19.94) 397.0 (24.95) 629.0 ** (72.78) 505.0 Soda, sugar-free 412.0 (51.62) 384.0 (52.22) 384.0 (66.16) 296.0 (72.50) 384.0 

Sweets and desserts (grams) 118.0 (3.98) 109.0 (4.84) 104.0 (6.46) 118.0 (7.67) 117.0 

Sugar and sugar substitutes 10.2 (1.96) 12.3 u (4.32) 9.7 (1.77) 17.7 (5.18) 17.5 u Syrups/sweet toppings 34.2 (2.16) 29.6 (1.89) 30.2 (3.35) 40.6 (7.38) 28.4 Jelly 22.2 (4.00) 23.3 (6.98) 14.7 (3.49) 21.6 u (7.36) 36.4 u Jello 107.0 (4.35) 111.0 (7.10) 118.0 (10.29) 98.0 (3.19) 99.1 Candy 36.5 (2.26) 35.0 (3.17) 36.6 (4.40) 35.9 (4.05) 34.8 Ice cream 126.0 (7.94) 125.0 (7.69) 118.0 (11.58) 115.0 (12.26) 135.0 

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Pudding 129.0 (10.14) 134.0 (9.85) 159.0 (21.36) 126.0 (19.31) 114.0 Ice/popsicles 133.0 (16.01) 120.0 (24.74) 110.0 (10.23) 164.0 *** (11.53) 134.0 u (

 Sweet rolls 58.2 (6.79) 62.3 (5.23) 69.1 (6.12) 78.1 (12.21) 54.5 ( Cake/cupcakes 104.0 (8.71) 100.0 (12.54) 96.5 (19.36) 129.0 (17.45) 106.0 (

Cookies 39.0 (1.59) 36.0 (2.04) 36.4 (2.79) 47.1 * (4.59) 34.0 Pies/cobblers 107.0 (25.25) 121.0 (22.33) 125.0 (30.72) 23.8 ** (2.11) 116.0 u (Pastries 81.8 (4.15) 87.9 (7.81) 97.3 (17.55) 69.9 (7.64) 83.8 Doughnuts 70.7 (4.91) 64.4 (7.08) 61.9 (8.44) 99.7 ** (9.34) 81.9 (

Salty snacks (grams) 42.8 (2.22) 41.7 (2.48) 42.0 (2.12) 49.7 (4.20) 38.1 

Corn-based salty snacks 37.7 (1.49) 37.9 (2.69) 37.0 (2.65) 48.9 * (4.79) 39.2 

 Pretzels/party mix 51.3 (12.37) 46.9 (9.82) 43.5 (5.89) 36.4 (7.24) 33.0 

 Popcorn 29.5 (2.35) 27.7 (2.46) 26.6 (3.52) 43.4 (8.92) 26.5 

 Potato chips 31.4 (1.56) 34.9 (1.90) 36.4 (1.98) 30.3 (2.89) 30.9 

Added fats and oils (grams) 27.3 (2.77) 24.2 (2.90) 33.4 (5.19) 35.3 (9.15) 18.1 

Butter 7.4 (0.58) 6.8 (0.61) 6.2 (0.70) 6.4 (0.76) 7.1 Margarine 8.6 (0.59) 8.1 (0.95) 10.3 (1.68) 11.0 (1.72) 6.8 Other added fats 65.4 (12.13) 59.5 u (20.37) 73.8 u (24.88) 110.0 (24.43) 32.6 u (

 Other added oils 24.8 (2.43) . (.) . (.) . (.) .  Salad dressing 25.4 (4.01) 24.4 (5.59) 29.7 (6.94) 30.8 (8.55) 23.5 u  Mayonnaise 17.5 u (7.07) 12.0 (2.37) 13.8 (2.75) 43.8 * (12.26) 9.4 u  Gravy 50.5 (8.39) 51.7 (10.10) 67.4 (16.35) 68.2 u (30.40) 37.8 ( Cream cheese 28.9 (5.01) 29.6 u (9.17) 31.5 u (10.23) 15.5 (4.38) 9.7  Cream/sour cream 37.3 (6.51) 26.7 (7.74) 39.8 u (18.26) 48.3 (6.72) 18.9 u Other (grams) 27.1 (2.39) 26.0 (4.06) 21.1 (3.04) 28.1 (7.80) 31.6 See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Sample size 833 - 548 - 353 - 113 - 163 Grains (ounce eq.) 2.4 (0.16) 2.3 (0.16) 2.1 (0.14) 2.4 (0.20) 2.6 (0 Whole grains1 1.2 (0.17) 1.1 (0.07) 1.1 (0.09) 0.5 *** (0.13) 1.1 (0 Refined grains 2.3 (0.13) 2.2 (0.16) 2.1 (0.16) 2.4 (0.20) 2.5 (0 Bread 1.8 (0.11) 1.8 (0.15) 1.8 (0.24) 1.8 (0.18) 1.8 (0 Rolls 1.2 (0.05) 1.2 (0.07) 1.2 (0.17) 1.2 (0.08) 1.2 (0 English muffin 3.5 (0.49) 2.0 (0.00) 2.0 (0.00) . (.) .  Bagels 3.7 (0.30) . (.) . (.) 2.3 u (0.88) .  Biscuits, scones, croissants 1.8 (0.39) 2.1 (0.36) 2.0 (0.27) 1.4 u (0.80) 2.4 u (1 Muffins 1.5 (0.19) 1.5 (0.31) 1.7 (0.24) 2.4 ** (0.14) 1.2 (0 Cornbread 0.7 u (0.37) 0.6 u (0.38) . (.) . (.) 0.5 u (0 Corn tortillas 1.8 (0.30) 1.8 (0.33) 1.9 (0.36) 0.8 ** (0.14) 0.6 u (0 Flour tortillas 1.8 (0.08) 1.8 (0.08) 1.8 (0.08) 2.1 *** (0.00) .  Taco shells 0.9 (0.02) 0.9 (0.02) 0.9 (0.00) . (.) 0.9 (0 Crackers 1.3 (0.13) 1.6 (0.22) 1.3 (0.19) 1.2 (0.33) 1.9 (0 Breakfast/granola bar 0.5 (0.06) 0.7 (0.04) 0.6 (0.08) 0.3 *** (0.05) 0.6 (0 Pancakes, waffles, French toast 1.8 (0.19) 1.5 (0.09) 1.4 (0.18) 1.2 (0.18) 1.6 (0 Cold cereal 0.8 (0.05) 0.8 (0.03) 0.8 (0.04) 0.7 (0.13) 0.8 (0 Hot cereal 2.3 (0.45) 1.8 (0.19) 2.2 (0.43) . (.) 1.7 (0 Rice 1.6 (0.13) 1.4 (0.11) 1.4 (0.17) 1.8 u (0.55) 1.3 (0 Pasta 2.0 (0.23) 2.0 (0.52) 2.4 (0.29) 2.2 (0.44) 3.0 (0Vegetables (cup eq.) 0.7 (0.06) 0.8 (0.09) 0.7 (0.08) 0.6 (0.11) 0.9 (0 Raw vegetables 0.8 (0.14) 0.8 (0.21) 0.7 (0.16) 0.8 (0.17) 0.9 u (0 Raw lettuce/greens 0.2 (0.05) 0.3 (0.03) 0.3 (0.07) . (.) 0.2 (0 Raw carrots 0.5 (0.12) 0.6 u (0.19) 0.4 (0.09) 0.8 * (0.19) 0.8 (0 Raw tomatoes 0.9 u (0.36) 0.2 (0.06) . (.) 0.7 (0.00) 0.5 (0 Raw cabbage/coleslaw 0.9 (0.07) 0.9 (0.08) 1.0 (0.10) . (.) .  Other raw (higher in vitamins A and C)2 0.2 (0.03) 0.2 (0.07) 0.4 u (0.13) . (.) 0.6 (0 Other raw (lower in vitamins A and C)2 0.7 u (0.22) 0.5 u (0.27) 2.0 u (0.99) 0.0 (0.00) 0.3 (0 Salads (w/greens) 0.6 (0.09) 0.6 (0.13) 0.6 (0.14) 0.6 (0.16) 0.6 (0

 Cooked vegetables, excl. potatoes 0.4 (0.03) 0.4 (0.04) 0.4 (0.04) 0.3 u (0.09) 0.5 (0

 Cooked green beans 0.3 (0.03) 0.3 (0.04) 0.3 (0.04) 0.5 u (0.29) 0.4 (0 Cooked corn 0.4 (0.05) 0.4 (0.05) 0.5 (0.05) 0.5 u (0.19) 0.3 (0 Cooked peas 0.3 (0.04) 0.3 (0.04) 0.3 (0.07) 0.5 * (0.00) 0.3 (0

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Cooked carrots 0.3 (0.05) 0.3 (0.07) 0.3 (0.08) 0.1 u (0.07) 0.2 u (0 Cooked broccoli 0.4 (0.10) 0.4 (0.10) 0.3 (0.05) 0.1 *** u (0.03) 0.5 (0 Cooked tomatoes 0.2 (0.02) 0.2 (0.03) 0.2 (0.05) 0.1 * (0.02) 0.2 (0 Cooked mixed 0.3 (0.06) 0.4 (0.05) 0.4 (0.05) 0.1 *** (0.00) 0.3 (0 Cooked starchy 0.4 (0.10) 0.2 (0.00) 0.2 (0.00) 0.6 u (0.23) 0.2 (0 Other cooked deep yellow 0.4 (0.09) 0.4 (0.09) 0.4 (0.06) . (.) 0.1 (0 Other cooked dark green 0.2 u (0.07) 0.2 u (0.07) 0.4 (0.08) . (.) 0.1 (0 Other cooked (higher in vitamins A and C)2 0.5 u (0.20) 0.5 u (0.21) 0.7 u (0.29) . (.) 0.2 u (0 Other cooked (lower in vitamins A and C)2 0.7 (0.14) 0.8 (0.12) 0.2 (0.00) 0.1 *** (0.00) 0.8 (0 Other fried . (.) . (.) . (.) . (.) .  Cooked potatoes 0.5 (0.05) 0.6 (0.09) 0.5 (0.05) 0.4 (0.06) 0.7 u (0 Cooked potatoes-not fried 0.8 (0.17) 0.8 (0.18) 0.6 (0.10) 0.3 *** (0.04) 1.3 u (0 Cooked potatoes-fried 0.4 (0.03) 0.4 (0.03) 0.4 (0.04) 0.4 (0.07) 0.4 (0 Vegetable juice 0.5 u (0.25) 0.5 u (0.25) 0.5 u (0.25) . (.) . Fruit and 100% fruit juice (cup eq.) 1.5 (0.07) 1.5 (0.07) 1.6 (0.13) 1.8 (0.30) 1.3 (0

 Any whole fruit 1.1 (0.06) 1.1 (0.06) 1.1 (0.09) 1.4 (0.33) 0.9 (0

Fresh fruit 1.2 (0.07) 1.1 (0.07) 1.2 (0.10) 1.6 (0.38) 0.9 (0

Fresh orange 0.6 (0.07) 0.5 (0.04) 0.6 (0.06) 0.5 (0.05) 0.4 (0Fresh other citrus 0.4 (0.00) 0.4 (0.00) . (.) . (.) 0.4 (0Fresh apple 1.3 (0.08) 1.3 (0.08) 1.4 (0.11) 1.2 (0.19) 1.2 (0Fresh banana 0.9 (0.06) 0.8 (0.04) 0.9 (0.05) 0.7 (0.10) 0.8 (0Fresh melon 0.4 (0.09) 0.3 u (0.09) 0.4 (0.02) 0.4 (0.09) 0.3 (0Fresh watermelon 1.4 (0.32) 0.9 u (0.33) 1.5 u (0.48) 2.3 (0.63) 0.3 (0Fresh grapes 0.7 (0.11) 0.5 (0.06) 0.4 (0.08) 0.8 (0.20) 0.7 (0Fresh peach/nectarine 0.7 (0.08) 0.6 (0.12) 0.6 (0.15) 0.6 (0.09) 0.2 u (0Fresh pear 0.7 (0.04) 0.7 (0.08) 0.8 (0.19) 0.5 (0.00) 0.5 u (0Fresh berries 0.5 (0.06) 0.7 (0.13) 0.4 (0.05) 0.4 (0.13) 0.7 (0Fresh pineapple 1.2 (0.27) 1.1 u (0.46) 0.6 (0.00) 1.1 (0.00) 0.5 (0Other fresh fruit 0.4 (0.05) 0.5 (0.13) 0.6 u (0.26) 0.3 (0.05) 0.4 (0Avocado/guacamole 0.3 (0.02) 0.3 (0.04) 0.1 (0.00) 0.1 (0.00) 0.3 (0Lemon/lime - any form . (.) . (.) . (.) . (.) . 

 Canned or frozen fruit, total 0.5 (0.04) 0.5 (0.05) 0.5 (0.05) 0.3 * (0.04) 0.6 (0

Canned or frozen in syrup 0.4 (0.06) 0.5 (0.06) 0.5 (0.10) 0.0 *** (0.00) 0.4 (0

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

Canned or frozen, no syrup 0.5 (0.04) 0.5 (0.04) 0.5 (0.04) 0.4 (0.03) 0.6 

Applesauce, canned/ frozen apples 0.5 (0.03) 0.5 (0.04) 0.5 (0.05) 0.4 (0.02) 0.6 Canned/frozen peaches 0.4 (0.04) 0.4 (0.07) 0.3 (0.03) 0.8 *** (0.00) 0.5 u Canned/frozen pineapple 0.4 (0.04) 0.4 (0.04) 0.4 (0.07) 0.3 (0.02) 0.5 Other canned/frozen 0.4 (0.05) 0.5 (0.06) 0.5 (0.07) 0.2 * u (0.08) 0.5 

100% Fruit juice 1.0 (0.06) 1.0 (0.07) 1.1 (0.08) 1.2 (0.16) 1.0 

Non-citrus juice 1.1 (0.06) 1.0 (0.06) 1.0 (0.07) 1.4 (0.22) 1.2 Citrus juice 0.8 (0.05) 0.8 (0.05) 0.9 (0.06) 0.8 (0.12) 0.7 

Dried fruit 0.5 u (0.21) 0.7 u (0.42) 0.8 u (0.55) . (.) 0.5 

Milk and milk products (cup eq.) 1.9 (0.07) 2.0 (0.08) 2.1 (0.08) 1.5 ** (0.22) 1.9 

Cow’s milk, total 1.7 (0.06) 1.8 (0.06) 1.9 (0.07) 1.2 *** (0.17) 1.7 

Unflavored white milk, total 1.3 (0.06) 1.4 (0.07) 1.4 (0.08) 1.1 (0.16) 1.3 

Unflavored whole milk 1.2 (0.09) 1.2 (0.12) 1.2 (0.12) 1.4 (0.25) 1.2 Unflavored non-whole, total 1.3 (0.08) 1.3 (0.11) 1.3 (0.09) 0.9 * (0.15) 1.2 

2% milk, unflavored 1.2 (0.08) 1.3 (0.13) 1.3 (0.14) 0.8 * (0.18) 1.2 1% milk, unflavored 1.0 (0.07) 0.9 (0.08) 1.0 (0.10) 1.1 (0.13) 0.8 Skim milk, unflavored 1.5 (0.29) 1.4 (0.25) 1.5 (0.33) 1.0 (0.05) 1.3 

 Unflavored, fat not specified 1.0 (0.08) 1.1 (0.09) 1.1 (0.12) 0.7 * (0.11) 1.0 

 Flavored milk, total 1.1 (0.04) 1.1 (0.03) 1.1 (0.05) 1.2 (0.12) 1.1 

 Flavored, whole milk 1.2 (0.10) 1.2 (0.10) 1.2 (0.13) 0.9 * (0.01) 1.4  Flavored non-whole, total 1.1 (0.05) 1.1 (0.04) 1.1 (0.07) 1.3 (0.14) 1.1 

 2% milk, flavored 1.1 (0.06) 1.1 (0.05) 1.1 (0.09) 1.3 (0.14) 1.2  1% milk, flavored 1.0 (0.04) 1.0 (0.05) 1.1 (0.08) . (.) 1.0 

 Skim milk, flavored 0.7 u (0.30) 1.3 (0.26) 1.4 (0.30) . (.) 0.5  Flavored, fat not specified 1.0 (0.04) 1.0 (0.05) 1.0 (0.07) 0.9 (0.08) 1.0 Soymilk 1.2 (0.23) 0.8 (0.11) 0.9 (0.09) . (.) 0.4 u Dry or evaporated milk 0.1 (0.01) 0.1 (0.00) . (.) 0.1 (0.00) 0.1 Yogurt 0.6 (0.07) 0.5 (0.04) 0.5 (0.06) 1.2 *** (0.18) 0.5 Cheese 0.7 (0.09) 0.8 (0.12) 0.9 (0.21) 0.5 * (0.06) 0.7 

Meat and meat alternates (oz. eq.) 2.6 (0.17) 2.6 (0.13) 2.6 (0.17) 2.3 (0.25) 2.5 

Beef 2.5 (0.34) 2.3 (0.24) 2.2 (0.29) 1.5 u (0.72) 1.6 Ground beef 2.7 (0.27) 2.6 (0.49) 2.5 (0.19) . (.) 2.7 u 

 Pork 2.5 (0.32) 1.9 (0.28) 1.8 (0.23) 3.0 *** (0.24) 1.9 u 

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

 5

–8 years old

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 2.1 u (0.67) 3.5 (0.00) 3.5 (0.00) 2.9 (0.00) . Lamb and misc. meats 5.1 (0.00) . (.) . (.) 5.1 (0.00) . Chicken 2.1 (0.11) 2.2 (0.12) 2.3 (0.18) 1.4 *** (0.19) 2.2 (0Turkey 2.5 (0.29) 2.5 (0.24) 3.1 u (1.10) 6.6 ** (0.00) 2.4 (0Organ meats . (.) . (.) . (.) . (.) . Hot dogs 1.8 (0.38) 1.4 (0.32) 1.4 (0.38) 2.4 * (0.36) 1.7 (0Cold cuts 1.7 (0.38) 2.4 (0.58) 1.5 (0.37) 1.5 (0.16) 3.4 (0Fish 2.0 (0.47) 1.7 (0.35) 2.2 (0.59) 4.0 u (1.41) 1.4 (0Shellfish 1.2 (0.25) 1.5 (0.31) 1.8 (0.44) 0.3 *** (0.00) 1.3 u (0Bacon/sausage 1.1 (0.25) 0.8 u (0.27) 1.2 u (0.42) 0.5 (0.13) 0.4 u (0Eggs 1.7 (0.29) 1.3 (0.22) 1.4 (0.20) 1.1 (0.16) 1.0 u (0Beans 0.5 (0.08) 0.5 (0.06) 0.5 (0.06) 0.6 u (0.25) 0.4 u (0Baked/refried beans 0.3 u (0.11) 0.4 (0.11) 0.3 u (0.18) 0.6 u (0.22) 0.5 (0Soy products 1.2 u (0.45) 2.8 (0.00) . (.) . (.) 2.8 (0Protein/meal enhancement 0.0 u (0.03) 0.0 u (0.01) . (.) 0.2 (0.00) 0.0 u (0Nuts 3.9 u (1.50) 2.3 (0.22) 1.8 u (0.61) 1.1 u (0.37) 2.5 (0Peanut/almond butter 1.2 (0.28) 0.7 (0.19) 0.7 (0.09) 0.1 *** u (0.06) 0.7 u (0Seeds 0.9 u (0.56) 0.8 (0.00) . (.) . (.) . 

Mixed dishes (grams) 276.0 (11.39) 282.0 (10.68) 289.0 (13.41) 272.0 (32.25) 292.0 (1

Tomato sauce and meat (no pasta) 243.0 (22.60) 146.0 (19.78) 125.0 (0.00) 265.0 (0.00) 187.0 (0Chili con carne 241.0 (24.88) 250.0 (23.55) 96.2 (4.60) . (.) 272.0 (1Meat mixtures w/ red meat 132.0 (9.57) 145.0 (15.55) 162.0 (18.78) 110.0 ** (7.40) 127.0 (2Meat mixtures w/ chicken/turkey 158.0 (14.96) 191.0 (23.98) 226.0 (37.37) 149.0 (36.26) 195.0 (5Meat mixtures w/ fish 189.0 (51.15) 127.0 (31.11) 121.0 (19.94) 156.0 (0.00) 143.0 u (1Hamburgers/cheeseburgers 128.0 (6.85) 126.0 (8.62) 113.0 (10.97) 152.0 (26.44) 148.0 (1Other sandwiches 115.0 (4.56) 125.0 (6.36) 124.0 (7.65) 113.0 (10.16) 127.0 (1

Hot dogs 118.0 (10.68) 121.0 (11.67) 121.0 (9.36) 141.0 (23.71) 122.0 (2Luncheon meat 115.0 (7.45) 127.0 (8.83) 121.0 (18.95) 98.5 (11.88) 133.0 (Beef, pork, ham 105.0 (14.49) 98.1 (10.78) 105.0 (13.65) 109.0 (7.00) 78.0 (1Chicken, turkey 104.0 (15.18) 131.0 (16.61) 132.0 (20.78) 130.0 (15.27) 115.0 (2Cheese (no meat) 89.7 (6.81) 76.7 (6.27) 76.6 (8.28) 84.8 (12.69) 72.7 (Fish 123.0 (8.48) 127.0 (10.22) 150.0 (5.18) 113.0 *** (0.00) 102.0 (1Peanut butter 72.8 (4.61) 75.9 (9.65) 75.1 (10.84) 71.9 (7.01) 69.0 (Breakfast sandwiches 119.0 (9.39) 113.0 (16.60) 97.1 (23.05) 116.0 (14.40) . 

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

 5

–8 years old

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

 Pizza (no meat) 116.0 (11.60) 119.0 (6.97) 116.0 (8.22) 223.0 (58.71) 128.0 ( Pizza w/ meat 147.0 (15.37) 125.0 (6.88) 120.0 (7.78) 255.0 u (81.08) 135.0 ( Mexican entrees 164.0 (15.77) 126.0 (12.05) 137.0 (14.93) 168.0 (17.10) 102.0 ( Macaroni and cheese 217.0 (27.57) 202.0 (43.70) 156.0 (24.10) 129.0 (21.03) 250.0 ( Pasta dishes 227.0 (26.06) 218.0 (26.12) 250.0 (39.14) 246.0 (29.64) 199.0 ( Rice dishes 136.0 (26.79) 174.0 (36.46) 147.0 (26.96) 152.0 (20.99) 212.0 u ( Other grain mixtures 117.0 (23.21) 94.9 (20.59) 145.0 u (60.96) . (.) 87.2 u ( Meat soup 303.0 (35.52) 323.0 (53.45) 350.0 (56.65) 306.0 (86.16) 194.0 u ( Bean soup 332.0 (0.00) 332.0 (0.00) 332.0 (0.00) . (.) .  Grain soups 320.0 (34.84) 326.0 (32.36) 291.0 (36.03) 284.0 (67.42) 396.0 ( Vegetables mixtures (incl. soup) 120.0 (17.89) 128.0 (24.92) 125.0 (29.80) 75.4 (11.64) 132.0 u (

Entrée salads 78.9 u (23.97) 78.8 u (24.19) 131.0 (23.57) . (.) 100.0 

Beverages excluding milk and 100% fruit juice (grams) 729.0 (32.73) 638.0 (27.32) 650.0 (30.83) 777.0 (58.26) 645.0 (

Coffee 167.0 u (54.20) 148.0 u (91.88) 148.0 u (91.88) 204.0 (32.49) . Tea 276.0 (22.38) 303.0 (29.81) 232.0 (39.33) 292.0 (34.36) 478.0 (Beer . (.) . (.) . (.) . (.) . Wine . (.) . (.) . (.) . (.) . Liquor . (.) . (.) . (.) . (.) . Water (plain) 479.0 (28.97) 447.0 (31.15) 447.0 (38.72) 437.0 (38.26) 462.0 (Noncarbonated, sweetened drinks 303.0 (17.66) 291.0 (15.55) 336.0 (22.42) 329.0 (26.87) 260.0 (Noncarbonated, low-calorie/sugarfree drinks 400.0 (100.19) 270.0 (32.67) 336.0 (64.46) 363.0 (65.98) 231.0 (Energy drinks . (.) . (.) . (.) . (.) . Any soda 293.0 (12.50) 295.0 (16.28) 311.0 (20.14) 306.0 (55.18) 270.0 (

Soda, regular 293.0 (12.21) 291.0 (16.76) 307.0 (21.04) 302.0 (52.27) 269.0 (Soda, sugar-free 234.0 (32.91) 281.0 (61.16) 319.0 (68.99) 222.0 u (81.01) 168.0 (

Sweets and desserts (grams) 121.0 (7.86) 105.0 (8.36) 106.0 (12.79) 112.0 (14.85) 107.0 (

Sugar and sugar substitutes 6.1 (1.10) 7.5 (1.23) 7.8 (1.24) 9.2 u (4.77) 10.0 Syrups/sweet toppings 31.8 (3.58) 30.4 (3.43) 32.9 (5.88) 23.2 (3.10) 26.9 Jelly 17.3 (3.26) 14.7 u (4.56) 17.0 u (7.16) 26.7 u (14.46) 12.1 Jello 112.0 (4.75) 117.0 (5.10) 121.0 (4.28) 102.0 *** (3.71) 108.0 Candy 34.9 (3.33) 32.7 (3.20) 30.1 (4.57) 31.6 (4.86) 37.3 Ice cream 125.0 (13.20) 112.0 (9.68) 111.0 (14.74) 107.0 (7.54) 116.0 (

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 113.0 (9.52) 135.0 (22.52) 153.0 (35.25) 107.0 (1.96) 104.0 (9Ice/popsicles 107.0 (11.11) 94.5 (11.49) 114.0 (16.02) 189.0 * (26.45) 61.8 (

 Sweet rolls 64.4 (9.77) 68.8 (9.51) 73.4 (7.09) 38.7 *** (6.34) 70.8 u (3 Cake/cupcakes 98.3 (11.25) 96.8 (13.48) 84.2 (21.86) 91.2 (11.09) 112.0 (1

Cookies 38.2 (2.52) 36.6 (2.71) 35.7 (3.02) 37.9 (7.12) 37.6 (Pies/cobblers 66.7 u (41.08) 113.0 u (73.02) 257.0 u (90.97) . (.) 40.6 (0Pastries 79.6 (9.00) 84.6 (15.97) 72.1 (8.66) 87.4 (17.44) 98.6 u (3Doughnuts 69.9 (9.59) 75.6 (12.95) 74.7 (15.43) 87.5 (6.32) 93.8 (2

Salty snacks (grams) 39.5 (3.27) 45.1 (5.12) 42.2 (3.11) 43.4 (5.57) 42.4 (

Corn-based salty snacks 37.0 (3.03) 43.4 (5.67) 37.6 (3.09) 40.3 (7.03) 51.7 (1

 Pretzels/party mix 46.6 (11.40) 62.4 u (25.73) 38.3 (7.03) 40.4 u (15.19) 36.7 (

 Popcorn 23.0 (3.06) 26.7 (3.51) 25.8 (5.00) 31.9 (6.11) 24.4 (

 Potato chips 27.9 (2.45) 31.1 (2.02) 37.4 (2.75) 32.3 (3.47) 23.7 (

Added fats and oils (grams) 17.7 (1.96) 16.5 (2.44) 23.2 (4.47) 24.5 u (9.68) 11.9 (

Butter 6.7 (0.57) 7.9 (1.02) 6.6 (1.08) 5.0 (1.31) 8.7 (Margarine 8.3 (0.86) 7.0 (0.57) 8.4 (1.64) 13.6 (3.34) 6.3 (0Other added fats 25.8 (7.18) 44.1 (12.59) 38.6 u (16.76) 5.3 * (0.00) 48.3 u (1

 Other added oils 13.5 (0.00) . (.) . (.) . (.) .  Salad dressing 18.8 (3.81) 21.6 (4.88) 27.3 (8.14) 5.5 * u (3.33) 17.2 ( Mayonnaise 10.3 (1.02) 17.0 (4.19) 9.2 (0.00) . (.) 19.8 ( Gravy 37.3 u (11.50) 26.5 (5.49) 36.2 (8.74) 200.0 *** (38.68) 15.9 ( Cream cheese 25.5 (2.89) . (.) . (.) 13.2 (1.58) .  Cream/sour cream 22.2 (5.65) 22.8 u (8.49) 54.1 (14.95) 56.6 (5.42) 8.9 u (Other (grams) 22.1 (3.43) 21.3 (4.24) 21.9 (5.04) 25.3 u (14.32) 18.6 u (

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Sample size 1,151 - 675 - 416 - 206 - 220 Grains (ounce eq.) 2.8 (0.14) 2.8 (0.22) 2.5 (0.16) 2.4 (0.19) 3.1 ( Whole grains1 1.2 (0.08) 1.2 (0.10) 1.2 (0.17) 1.5 u (0.50) 1.3 ( Refined grains 2.8 (0.15) 2.7 (0.21) 2.4 (0.16) 2.4 (0.20) 3.0 ( Bread 2.2 (0.27) 2.4 (0.50) 1.7 (0.21) 1.4 (0.10) 3.2 ( Rolls 1.7 (0.23) 1.6 (0.26) 1.3 (0.10) 1.7 (0.27) 2.0 ( English muffin 2.0 (0.00) 2.0 (0.00) 2.0 (0.00) . (.) .  Bagels 3.7 (0.23) 3.9 (0.38) 4.4 (0.34) 3.2 ** (0.29) 3.4 ( Biscuits, scones, croissants 2.0 (0.38) 2.2 (0.31) 2.2 (0.34) 1.2 ** (0.20) 2.1 ( Muffins 2.9 (0.59) 3.4 u (1.01) 1.7 (0.20) 2.4 u (0.75) 4.3 ( Cornbread 1.5 (0.17) 1.4 (0.24) 1.4 (0.32) 1.5 (0.13) 1.5 ( Corn tortillas 2.6 (0.14) 2.6 (0.20) 2.6 (0.22) 2.8 (0.20) 2.0 ( Flour tortillas 2.3 (0.49) 2.4 (0.29) 2.4 (0.29) 0.7 * u (0.68) 1.3 ( Taco shells 2.6 (0.09) 2.6 (0.08) 2.7 (0.01) 2.1 (0.58) 1.4 ( Crackers 1.3 (0.14) 1.2 (0.15) 1.0 (0.11) 1.9 (0.51) 1.4 ( Breakfast/granola bar 0.5 (0.06) 0.6 (0.05) 0.6 (0.07) 0.3 *** (0.04) 0.6 ( Pancakes, waffles, French toast 2.4 (0.21) 2.0 (0.11) 2.0 (0.16) 2.5 (0.47) 2.1 ( Cold cereal 0.9 (0.05) 0.9 (0.05) 0.7 (0.05) 1.1 ** (0.10) 1.0 ( Hot cereal 1.9 (0.18) 1.9 (0.21) 2.0 (0.24) 1.9 (0.24) 1.6 ( Rice 1.7 (0.13) 2.0 (0.16) 2.1 (0.21) 1.6 u (0.49) 1.2 ( Pasta 2.3 (0.31) 2.9 u (1.01) 4.4 (0.00) 2.6 (0.00) 2.7 u (Vegetables (cup eq.) 0.8 (0.05) 0.8 (0.06) 0.8 (0.07) 0.6 ** (0.05) 0.8 ( Raw vegetables 0.7 (0.06) 0.7 (0.08) 0.7 (0.08) 0.6 (0.08) 0.7 ( Raw lettuce/greens 0.4 (0.07) 0.3 (0.05) 0.3 (0.05) 0.5 ** (0.00) 0.2 ( Raw carrots 0.5 (0.06) 0.5 (0.10) 0.5 (0.08) 0.5 (0.02) 0.6 u ( Raw tomatoes 0.4 (0.09) 0.6 (0.05) 0.6 (0.05) 0.4 *** (0.00) .  Raw cabbage/coleslaw 0.8 (0.11) 1.6 (0.00) 1.6 (0.00) . (.) .  Other raw (higher in vitamins A and C)2 0.7 (0.12) 0.8 (0.17) 0.6 (0.16) . (.) 1.1 ( Other raw (lower in vitamins A and C)2 0.3 (0.06) 0.3 (0.06) 0.3 u (0.12) 0.4 (0.04) 0.2 u ( Salads (w/greens) 0.7 (0.09) 0.7 (0.09) 0.7 (0.10) 0.6 (0.11) 0.7 (

 Cooked vegetables, excl. potatoes 0.4 (0.04) 0.4 (0.04) 0.5 (0.05) 0.2 *** (0.05) 0.3 (

 Cooked green beans 0.6 (0.07) 0.6 (0.08) 0.6 (0.09) 0.3 *** (0.00) 0.7 ( Cooked corn 0.5 (0.04) 0.4 (0.05) 0.4 (0.06) 0.3 (0.05) 0.5 ( Cooked peas 0.4 (0.10) 0.4 u (0.14) 0.4 u (0.14) . (.) . 

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific Foo

Subgroups–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Cooked carrots 0.3 (0.05) 0.3 (0.08) 0.3 u (0.12) 0.1 (0.00) 0.2 ( Cooked broccoli 0.5 (0.08) 0.5 (0.10) 0.5 (0.10) 0.4 (0.09) 0.5 u ( Cooked tomatoes 0.2 (0.02) 0.1 (0.02) 0.1 (0.02) 0.1 u (0.05) 0.1 ( Cooked mixed 0.5 (0.09) 0.5 (0.09) 0.3 u (0.20) . (.) 0.5 ( Cooked starchy 0.6 u (0.29) 0.6 u (0.29) 1.3 (0.11) . (.) 0.3 ( Other cooked deep yellow 0.6 (0.10) 0.5 (0.07) 0.5 (0.07) 0.2 ** (0.00) 0.7 ( Other cooked dark green 0.7 (0.15) 0.6 u (0.20) 0.6 u (0.20) 0.1 * (0.00) .  Other cooked (higher in vitamins A and C)2 0.3 (0.06) 0.3 (0.03) 0.5 (0.00) 0.3 u (0.11) 0.4 ( Other cooked (lower in vitamins A and C)2 0.3 (0.09) 0.5 (0.08) 0.3 u (0.14) . (.) 0.5 ( Other fried 0.6 (0.12) 0.6 (0.12) 0.6 (0.12) . (.) .  Cooked potatoes 0.6 (0.04) 0.6 (0.05) 0.6 (0.05) 0.5 (0.06) 0.6 ( Cooked potatoes-not fried 0.9 (0.09) 0.8 (0.11) 0.8 (0.16) 0.6 (0.09) 0.9 ( Cooked potatoes-fried 0.4 (0.04) 0.4 (0.05) 0.4 (0.02) 0.4 (0.04) 0.5 ( Vegetable juice 1.4 u (0.64) 0.8 (0.00) 0.8 (0.00) . (.) . Fruit and 100% fruit juice (cup eq.) 1.5 (0.07) 1.5 (0.11) 1.6 (0.11) 1.4 (0.13) 1.3 (

 Any whole fruit 1.1 (0.04) 1.2 (0.06) 1.3 (0.09) 0.9 ** (0.12) 1.0 (

Fresh fruit 1.2 (0.05) 1.3 (0.06) 1.5 (0.09) 1.0 ** (0.15) 1.2 (

Fresh orange 0.7 (0.06) 0.7 (0.10) 0.8 (0.12) 0.6 (0.08) 0.5 (Fresh other citrus 1.7 (0.50) 0.6 (0.00) . (.) 2.0 (0.49) 0.6 (Fresh apple 1.3 (0.07) 1.4 (0.07) 1.4 (0.12) 1.2 (0.17) 1.4 (Fresh banana 0.8 (0.08) 0.9 (0.12) 1.0 (0.17) 0.6 * (0.11) 0.7 (Fresh melon 0.8 (0.10) 0.6 (0.08) 0.7 (0.06) 1.1 * (0.14) 0.2 (Fresh watermelon 1.1 (0.15) 1.0 (0.18) 0.7 (0.09) 1.3 u (0.54) 1.2 (Fresh grapes 0.6 (0.07) 0.6 (0.08) 0.7 (0.10) 0.7 u (0.21) 0.6 (Fresh peach/nectarine 0.9 (0.08) 0.8 (0.07) 0.9 (0.05) 0.6 * u (0.17) 0.6 (Fresh pear 0.7 (0.08) 0.8 (0.08) 0.8 (0.11) 0.3 *** (0.00) 0.5 u (Fresh berries 0.5 (0.10) 0.5 (0.08) 0.5 (0.16) 0.3 (0.05) 0.5 (Fresh pineapple 0.3 (0.07) 0.3 (0.07) 0.3 u (0.10) . (.) 0.4 (Other fresh fruit 0.7 (0.13) 1.0 (0.16) 1.3 (0.23) 0.8 (0.18) 1.0 (Avocado/guacamole 0.3 (0.00) 0.3 (0.00) . (.) . (.) 0.3 (Lemon/lime - any form . (.) . (.) . (.) . (.) . 

 Canned or frozen fruit, total 0.5 (0.03) 0.5 (0.05) 0.5 (0.08) 0.4 (0.04) 0.4 (

Canned or frozen in syrup 0.3 (0.07) 0.3 (0.08) 0.3 u (0.10) 0.4 (0.00) 0.2 (

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Canned or frozen, no syrup 0.5 (0.03) 0.5 (0.05) 0.6 (0.07) 0.4 * (0.05) 0.4 

Applesauce, canned/ frozen apples 0.4 (0.03) 0.5 (0.05) 0.5 (0.12) 0.4 (0.05) 0.5 Canned/frozen peaches 0.4 (0.04) 0.4 (0.05) 0.4 (0.07) 0.5 (0.07) 0.4 Canned/frozen pineapple 0.4 (0.07) 0.4 (0.08) 0.6 (0.11) . (.) 0.3 Other canned/frozen 0.4 (0.06) 0.4 (0.07) 0.4 (0.10) 0.4 (0.02) 0.3 

100% Fruit juice 1.1 (0.10) 1.0 (0.14) 1.0 (0.12) 1.2 (0.18) 1.3 

Non-citrus juice 1.1 (0.08) 1.0 (0.12) 1.0 (0.16) 1.0 (0.11) 1.0 Citrus juice 1.0 (0.11) 0.9 (0.12) 0.7 (0.09) 1.4 (0.31) 1.1 

Dried fruit 0.2 u (0.06) 0.1 u (0.04) 0.1 u (0.09) 0.2 (0.01) 0.1 

Milk and milk products (cup eq.) 1.7 (0.08) 1.9 (0.13) 1.7 (0.07) 1.4 * (0.15) 2.1 

Cow’s milk, total 1.6 (0.08) 1.8 (0.13) 1.6 (0.06) 1.3 (0.15) 2.0 

Unflavored white milk, total 1.4 (0.10) 1.5 (0.18) 1.3 (0.06) 1.2 (0.16) 1.6 

Unflavored whole milk 1.6 (0.36) 2.0 u (0.66) 1.3 (0.09) 1.4 (0.30) 4.2 u Unflavored non-whole, total 1.3 (0.06) 1.3 (0.09) 1.3 (0.08) 1.1 (0.16) 1.2 

2% milk, unflavored 1.2 (0.07) 1.2 (0.09) 1.2 (0.09) 1.0 (0.12) 1.1 1% milk, unflavored 1.2 (0.11) 1.0 (0.12) 1.1 (0.15) 1.6 (0.48) 1.0 Skim milk, unflavored 1.4 (0.16) 1.5 (0.21) 1.5 (0.27) 1.7 u (1.01) 1.5 

 Unflavored, fat not specified 1.0 (0.08) 1.1 (0.11) 1.1 (0.12) 0.9 (0.09) 1.0 

 Flavored milk, total 1.1 (0.04) 1.1 (0.04) 1.0 (0.06) 1.8 (0.46) 1.1 

 Flavored, whole milk 1.1 (0.05) 1.1 (0.05) 1.1 (0.07) 2.0 *** (0.00) 1.1  Flavored non-whole, total 1.1 (0.05) 1.1 (0.05) 1.1 (0.08) 1.7 u (0.83) 1.2 

 2% milk, flavored 1.1 (0.08) 1.1 (0.08) 1.1 (0.13) 2.3 u (1.27) 1.2  1% milk, flavored 1.0 (0.06) 1.0 (0.05) 1.0 (0.06) 1.0 (0.00) 1.1 

 Skim milk, flavored 1.0 (0.03) 1.0 (0.03) 0.9 (0.05) . (.) 1.0  Flavored, fat not specified 1.1 (0.09) 1.0 (0.08) 0.9 (0.08) 1.8 *** (0.11) 1.2 Soymilk 0.7 (0.18) 0.6 u (0.17) 0.7 (0.00) 0.9 (0.00) 0.4 u Dry or evaporated milk 0.5 (0.00) . (.) . (.) 0.5 (0.00) . Yogurt 0.6 (0.08) 0.6 (0.07) 0.7 (0.06) 0.4 u (0.21) 0.6 Cheese 0.8 (0.09) 0.9 (0.13) 0.9 (0.15) 0.8 (0.14) 0.9 

Meat and meat alternates (oz. eq.) 3.3 (0.24) 3.4 (0.27) 3.6 (0.43) 3.9 (0.64) 3.3 

Beef 2.7 (0.34) 3.0 (0.42) 2.9 (0.54) 3.1 (0.80) 3.2 Ground beef 2.6 (0.34) 2.6 (0.34) 2.7 (0.00) . (.) 2.5 

 Pork 3.1 (0.36) 3.1 (0.47) 2.5 (0.22) 2.3 (0.47) 3.8 

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Participa

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 0.9 u (0.33) 1.0 u (0.43) 1.0 u (0.43) 0.6 u (0.28) . Lamb and misc. meats 1.8 u (0.98) 4.1 (0.00) 4.1 (0.00) 2.6 (0.00) . Chicken 3.0 (0.25) 3.0 (0.35) 3.3 (0.47) 3.4 (0.63) 2.6 (0Turkey 4.3 (0.33) 2.1 (0.46) 1.9 (0.51) 7.1 *** (0.78) 2.4 u (0Organ meats . (.) . (.) . (.) . (.) . Hot dogs 1.9 (0.27) 1.9 (0.26) 2.1 (0.47) 2.9 (0.20) 1.6 (0Cold cuts 2.1 (0.36) 2.8 (0.49) 2.4 u (0.72) 1.0 (0.11) 3.0 (0Fish 2.4 (0.33) 2.6 (0.49) 3.7 (0.51) 1.8 ** (0.41) 2.1 (0Shellfish 1.9 (0.43) 2.0 (0.53) 1.8 u (0.66) 3.1 u (1.18) 1.3 (0Bacon/sausage 1.2 (0.21) 1.4 (0.34) 1.8 u (0.54) 1.7 (0.42) 1.0 u (0Eggs 2.2 (0.27) 1.6 (0.11) 1.5 (0.12) 2.3 * (0.37) 1.9 (0Beans 0.6 (0.07) 0.6 (0.09) 0.7 (0.11) 0.7 (0.07) 0.3 (0Baked/refried beans 0.4 (0.06) 0.4 (0.07) 0.5 (0.09) 0.3 (0.01) 0.2 (0Soy products . (.) . (.) . (.) . (.) . Protein/meal enhancement 0.0 (0.00) 0.0 (0.00) . (.) . (.) 0.0 (0Nuts 1.4 u (0.43) 2.2 (0.60) 1.5 u (0.88) 2.7 (0.37) 2.6 u (0Peanut/almond butter 2.8 (0.76) 2.0 (0.35) 2.0 (0.00) 0.3 (0.00) 2.0 (0Seeds 1.7 u (0.69) 2.2 u (0.89) 2.9 u (1.03) 5.0 (0.41) 1.0 u (0

Mixed dishes (grams) 362.0 (14.52) 372.0 (19.61) 369.0 (24.25) 378.0 (42.26) 381.0 (35

Tomato sauce and meat (no pasta) 212.0 (8.08) 117.0 (0.00) 117.0 (0.00) . (.) . Chili con carne 297.0 (43.52) 305.0 (41.97) 79.4 (0.00) 95.3 (0.00) 311.0 (40Meat mixtures w/ red meat 206.0 (22.73) 205.0 (32.26) 260.0 (49.95) 186.0 (30.76) 165.0 (30Meat mixtures w/ chicken/turkey 190.0 (26.76) 209.0 (44.37) 276.0 (40.79) 142.0 ** (23.16) 204.0 u (69Meat mixtures w/ fish 131.0 u (47.35) 220.0 (65.13) 135.0 u (41.81) 157.0 (8.19) 379.0 (35Hamburgers/cheeseburgers 183.0 (13.57) 180.0 (16.03) 152.0 (13.18) 155.0 (12.00) 199.0 (17Other sandwiches 161.0 (6.56) 174.0 (10.93) 177.0 (15.72) 154.0 (10.26) 168.0 (15

Hot dogs 123.0 (7.82) 128.0 (10.73) 143.0 (14.32) 121.0 (14.95) 101.0 (8Luncheon meat 149.0 (7.36) 173.0 (14.68) 181.0 (24.00) 126.0 * (10.72) 149.0 (16Beef, pork, ham 156.0 (14.17) 147.0 (19.82) 140.0 (24.82) 221.0 (46.24) 146.0 (32Chicken, turkey 155.0 (12.88) 149.0 (13.37) 137.0 (16.88) 177.0 (41.17) 164.0 (19Cheese (no meat) 92.2 (11.29) 106.0 (14.69) 110.0 (20.11) 72.3 (2.71) 98.3 (13Fish 192.0 (22.86) 157.0 (15.44) 159.0 (21.94) 141.0 (0.00) 148.0 (8Peanut butter 85.7 (5.33) 85.6 (9.79) 93.0 (14.87) 78.7 (4.91) 78.3 (16Breakfast sandwiches 181.0 (19.96) 192.0 (25.56) 176.0 (10.58) 179.0 (11.71) 196.0 (29

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Pizza (no meat) 137.0 (10.02) 138.0 (10.55) 151.0 (22.20) 116.0 (25.50) 126.0 ( Pizza w/ meat 154.0 (8.99) 157.0 (9.38) 165.0 (12.92) 139.0 (20.93) 148.0 (1 Mexican entrees 215.0 (18.72) 216.0 (25.37) 243.0 (32.48) 201.0 (34.02) 182.0 (2 Macaroni and cheese 223.0 (18.27) 231.0 (26.22) 224.0 (31.33) 256.0 (26.89) 235.0 (3 Pasta dishes 327.0 (35.64) 257.0 (34.51) 236.0 (53.48) 440.0 ** (41.52) 275.0 (4 Rice dishes 168.0 (19.63) 175.0 (22.94) 215.0 (32.33) 159.0 (22.16) 122.0 (1 Other grain mixtures 154.0 (8.45) 129.0 (14.08) 125.0 (26.58) 221.0 (61.75) 150.0 ( Meat soup 293.0 (36.15) 323.0 (39.71) 332.0 (49.31) 410.0 (56.93) 283.0 (3 Bean soup 173.0 (0.00) . (.) . (.) . (.) .  Grain soups 311.0 (26.01) 293.0 (37.11) 266.0 (42.66) 336.0 (35.16) 393.0 (3 Vegetables mixtures (incl. soup) 215.0 (26.23) 228.0 (38.31) 249.0 (41.62) 187.0 (26.73) 134.0 (3

Entrée salads 231.0 (11.18) 234.0 (15.01) 214.0 (11.94) 98.3 *** (0.00) 283.0 (2

Beverages excluding milk and 100% fruit juice (grams) 1,053.0 (61.32) 886.0 (51.75) 805.0 (41.06) 1105.0 *** (62.30) 995.0 (1

Coffee 263.0 (49.17) 367.0 u (120.04) 415.0 u (152.15) 122.0 u (76.77) 181.0 (2Tea 410.0 (43.17) 382.0 (52.35) 338.0 (33.81) 343.0 (57.32) 460.0 (1Beer . (.) . (.) . (.) . (.) . Wine 235.0 (0.00) 235.0 (0.00) . (.) . (.) 235.0 (Liquor . (.) . (.) . (.) . (.) . Water (plain) 647.0 (41.06) 580.0 (38.48) 544.0 (34.50) 649.0 (62.96) 598.0 (7Noncarbonated, sweetened drinks 447.0 (27.67) 430.0 (44.89) 434.0 (39.29) 510.0 (64.65) 448.0 (1Noncarbonated, low-calorie/sugarfree drinks 579.0 u (248.12) 382.0 (74.42) 268.0 (24.13) 348.0 (37.01) 532.0 (1Energy drinks 373.0 (80.76) 509.0 (76.53) 556.0 (62.06) 233.0 *** (7.40) 360.0 (Any soda 465.0 (27.94) 449.0 (25.16) 432.0 (35.45) 444.0 (65.26) 473.0 (3

Soda, regular 461.0 (27.59) 446.0 (26.86) 435.0 (36.29) 489.0 (43.24) 466.0 (3Soda, sugar-free 361.0 (67.10) 372.0 (78.40) 279.0 (26.27) 222.0 u (73.57) 400.0 (9

Sweets and desserts (grams) 121.0 (6.66) 117.0 (10.37) 104.0 (8.28) 128.0 (11.87) 136.0 (1

Sugar and sugar substitutes 13.0 u (4.41) 17.5 u (8.11) 8.1 (0.82) 27.2 u (12.67) 27.4 u (1Syrups/sweet toppings 35.3 (3.06) 28.6 (2.80) 27.3 (3.49) 41.6 (10.17) 29.2 (Jelly 22.9 (5.74) 24.9 u (9.59) 12.8 (3.19) 12.9 (0.79) 50.0 (Jello 104.0 (8.47) 107.0 (14.14) 119.0 (24.84) 86.8 (3.48) 91.2 (1Candy 33.4 (3.57) 35.9 (5.38) 43.0 (9.27) 35.3 (4.46) 27.9 (Ice cream 129.0 (10.36) 135.0 (14.70) 141.0 (16.29) 117.0 (22.10) 134.0 (2

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 126.0 (7.65) 137.0 (14.87) 192.0 (24.23) 106.0 ** (18.81) 119.0 (Ice/popsicles 138.0 (28.95) 132.0 u (39.93) 98.9 (15.59) 120.0 (11.19) 158.0 u (6

 Sweet rolls 43.5 (9.56) 54.4 (9.77) 61.4 (14.49) 62.6 (8.80) 46.0 (1 Cake/cupcakes 116.0 (17.54) 114.0 (27.70) 108.0 u (36.66) 146.0 (29.56) 132.0 (3

Cookies 36.9 (2.60) 33.9 (3.15) 35.4 (4.20) 40.7 (3.31) 29.5 (Pies/cobblers 154.0 (7.63) 138.0 (18.02) 97.1 (8.45) 38.5 *** (0.00) 172.0 (1Pastries 75.5 (6.91) 86.0 (12.24) 103.0 (29.58) 62.6 (9.94) 75.5 (9Doughnuts 55.8 (6.22) 54.0 (7.89) 48.4 (6.11) 97.2 ** (13.76) 104.0 u (4

Salty snacks (grams) 37.7 (1.97) 37.3 (2.08) 38.9 (3.28) 44.0 (6.74) 34.1 (

Corn-based salty snacks 34.6 (2.20) 33.3 (3.02) 34.8 (5.07) 46.3 (5.72) 28.1 (

 Pretzels/party mix 33.8 (3.88) 36.6 (6.27) 42.1 (12.14) 32.4 u (9.87) 33.0 (

 Popcorn 32.0 (2.48) 28.9 (3.28) 26.7 (5.02) 25.5 (5.70) 30.9 (

 Potato chips 29.6 (2.11) 35.5 (2.02) 34.2 (2.51) 22.3 ** (2.71) 38.6 (

Added fats and oils (grams) 32.6 (5.11) 30.3 (6.46) 38.8 (9.66) 24.9 u (8.79) 23.1 u (

Butter 6.7 (0.79) 6.5 (0.67) 5.8 (0.80) 5.6 (1.64) 6.7 (0Margarine 9.3 (1.15) 9.7 (1.98) 11.9 (2.50) 9.2 (0.90) 8.0 u (Other added fats 56.6 u (18.11) 66.0 u (29.44) 87.6 u (26.93) 130.0 u (78.73) 17.8 u (

 Other added oils . (.) . (.) . (.) . (.) .  Salad dressing 21.9 (4.87) 18.6 u (5.67) 26.2 (6.75) 38.4 (10.30) 15.8 u ( Mayonnaise 1.6 (0.40) 1.2 (0.00) 1.2 (0.00) . (.) .  Gravy 67.9 (12.93) 84.5 (17.42) 101.0 (22.72) 36.6 ** (9.16) 67.0 u (2 Cream cheese 29.9 (8.42) 18.2 (5.22) 19.8 (5.80) 15.2 u (8.33) 9.7 (0 Cream/sour cream 56.0 (15.93) 40.3 u (22.24) 36.1 u (27.12) 103.0 * (12.61) 55.8 u (3Other (grams) 24.1 (3.58) 30.0 (6.56) 19.2 (2.63) 14.0 u (5.34) 38.0 (9

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Sample size 923 - 332 - 172 - 252 - 132 Grains (ounce eq.) 2.8 (0.18) 2.2 (0.13) 2.4 (0.23) 2.4 (0.27) 2.1  Whole grains1 1.3 (0.13) 1.4 (0.21) 1.3 (0.19) 1.4 (0.20) 1.5  Refined grains 2.8 (0.22) 2.2 (0.14) 2.4 (0.25) 2.4 (0.27) 2.1  Bread 2.1 (0.18) 1.5 (0.18) 1.5 (0.33) 2.6 * (0.28) 1.3  Rolls 1.6 (0.27) 1.4 (0.31) 1.1 (0.12) 2.7 *** (0.28) 1.5  English muffin 1.7 (0.28) 2.0 (0.00) . (.) . (.) 2.0  Bagels 3.5 (0.63) 3.2 (0.47) 3.2 (0.47) 3.9 (0.21) .  Biscuits, scones, croissants 2.9 u (0.94) 1.2 (0.17) 1.0 (0.23) 1.0 (0.07) 1.3  Muffins 2.1 (0.20) 1.7 (0.20) 2.0 (0.23) 2.9 * (0.29) 1.4  Cornbread 1.3 (0.31) 1.3 (0.33) 1.1 (0.29) 3.2 *** (0.00) 1.4 u  Corn tortillas 4.6 (0.66) 4.0 (0.76) 3.7 (0.66) 6.6 ** (0.64) 4.5 u  Flour tortillas 2.8 (0.49) 2.9 u (1.52) 3.1 u (1.96) 2.7 (0.55) 2.9  Taco shells 3.6 (0.00) 3.6 (0.00) 3.6 (0.00) 3.6 (0.00) .  Crackers 1.7 (0.39) 1.3 (0.16) 1.4 (0.10) 1.1 (0.27) 1.2  Breakfast/granola bar 0.6 (0.06) 0.6 (0.10) 0.4 (0.05) 0.8 (0.21) 0.7  Pancakes, waffles, French toast 2.6 (0.28) 2.1 (0.61) 0.9 (0.20) 3.1 *** (0.57) 3.4  Cold cereal 1.2 (0.07) 1.3 (0.15) 1.2 (0.12) 1.0 (0.10) 1.4  Hot cereal 2.5 (0.37) 2.7 (0.39) 2.6 (0.54) 2.2 (0.39) 2.9  Rice 1.8 (0.30) 1.4 (0.29) 2.2 (0.35) 1.8 (0.28) 1.2  Pasta 2.1 (0.31) 1.5 (0.28) 3.2 (0.26) 4.4 (1.18) 1.3 Vegetables (cup eq.) 1.1 (0.10) 0.9 (0.08) 0.8 (0.11) 1.2 * (0.15) 0.9  Raw vegetables 1.3 (0.29) 0.8 (0.10) 0.7 (0.16) 0.8 u (0.33) 0.9  Raw lettuce/greens 0.2 (0.03) 0.1 (0.00) . (.) 0.4 (0.00) 0.1  Raw carrots 0.6 (0.13) 0.7 (0.19) 0.7 u (0.28) 0.3 (0.02) 0.7 u  Raw tomatoes 1.0 (0.28) . (.) . (.) 0.1 (0.00) .  Raw cabbage/coleslaw 1.5 (0.12) . (.) . (.) 0.4 (0.00) .  Other raw (higher in vitamins A and C)2 0.3 (0.03) 0.4 (0.00) . (.) 0.2 (0.00) 0.4  Other raw (lower in vitamins A and C)2 1.0 u (0.44) 0.5 (0.08) 0.7 u (0.37) 0.1 (0.02) 0.5  Salads (w/greens) 1.3 (0.28) 0.7 (0.14) 0.6 (0.15) 1.4 *** (0.10) 0.9 

 Cooked vegetables, excl. potatoes 0.5 (0.05) 0.5 (0.08) 0.3 (0.06) 0.7 * (0.14) 0.4 

 Cooked green beans 0.7 (0.08) 0.6 (0.08) 0.6 (0.12) 0.9 * (0.10) 0.5  Cooked corn 0.6 (0.06) 0.6 (0.09) 0.7 (0.07) 0.6 (0.10) 0.7  Cooked peas 0.5 u (0.15) 0.4 (0.10) 0.5 u (0.17) 1.2 (0.31) 0.3 

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

14

–18 years old

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

 Cooked carrots 0.8 u (0.41) . (.) . (.) 0.2 (0.03) .  Cooked broccoli 0.8 (0.09) 0.8 (0.06) 0.3 (0.00) 1.0 *** (0.12) 0.8  Cooked tomatoes 0.3 (0.05) 0.2 (0.04) 0.2 (0.05) 0.5 u (0.14) 0.2  Cooked mixed 0.9 (0.13) . (.) . (.) 0.7 (0.06) .  Cooked starchy 1.1 (0.09) 1.0 (0.03) 1.0 (0.03) 1.4 *** (0.00) .  Other cooked deep yellow 0.5 (0.08) 0.1 (0.00) . (.) 1.0 (0.11) 0.1  Other cooked dark green 0.9 (0.12) 0.9 (0.14) 1.3 (0.00) 0.8 (0.00) 0.9  Other cooked (higher in vitamins A and C)2 0.6 (0.09) 0.5 (0.05) . (.) 0.5 (0.15) 0.4  Other cooked (lower in vitamins A and C)2 0.5 u (0.19) 0.9 (0.09) . (.) 0.3 (0.04) 0.1  Other fried 0.4 (0.00) 0.4 (0.00) 0.4 (0.00) . (.) .  Cooked potatoes 0.7 (0.03) 0.6 (0.08) 0.6 (0.10) 0.8 (0.09) 0.7  Cooked potatoes-not fried 1.0 (0.06) 0.9 (0.07) 0.8 (0.12) 1.1 (0.16) 0.9  Cooked potatoes-fried 0.6 (0.04) 0.5 (0.07) 0.5 (0.11) 0.7 (0.07) 0.4  Vegetable juice . (.) . (.) . (.) . (.) . Fruit and 100% fruit juice (cup eq.) 1.8 (0.10) 1.8 (0.16) 2.0 (0.31) 2.1 (0.21) 1.4 

 Any whole fruit 1.4 (0.11) 1.1 (0.10) 1.2 (0.12) 1.6 (0.22) 1.0 

Fresh fruit 1.5 (0.12) 1.3 (0.09) 1.2 (0.10) 1.6 (0.23) 1.3 

Fresh orange 0.6 (0.08) 0.5 (0.10) 0.6 (0.17) 0.6 (0.11) 0.4 Fresh other citrus 3.8 (0.00) . (.) . (.) 3.8 (0.00) . Fresh apple 1.6 (0.11) 1.5 (0.11) 1.7 (0.12) 1.7 (0.10) 1.5 Fresh banana 0.9 (0.03) 0.9 (0.04) 1.0 (0.04) 1.1 (0.16) 0.9 Fresh melon 1.0 u (0.53) 0.5 (0.12) 0.4 (0.01) . (.) 1.1 Fresh watermelon 1.8 (0.53) 0.6 (0.02) . (.) 1.2 u (0.62) 0.8 Fresh grapes 0.7 (0.10) 0.8 (0.07) 1.0 (0.26) 0.5 (0.12) 0.7 Fresh peach/nectarine 1.1 (0.09) 1.1 (0.10) 1.2 (0.15) 1.0 (0.00) . Fresh pear 1.0 (0.05) 1.0 (0.06) 1.0 (0.11) . (.) 1.1 Fresh berries 0.6 (0.17) 1.0 u (0.41) 0.3 (0.08) 0.7 (0.21) 1.3 u Fresh pineapple 1.0 (0.14) 0.5 (0.11) 0.5 (0.11) 1.1 * (0.27) . Other fresh fruit 0.9 (0.11) 1.1 (0.10) 1.0 (0.12) 1.3 (0.32) 1.2 Avocado/guacamole 0.6 (0.03) 0.6 (0.00) . (.) 0.7 (0.00) 0.6 Lemon/lime - any form 0.3 (0.00) 0.3 (0.00) 0.3 (0.00) . (.) . 

 Canned or frozen fruit, total 0.6 (0.06) 0.6 (0.05) 0.7 (0.11) 1.1 (0.26) 0.5 

Canned or frozen in syrup 0.6 (0.15) 0.5 (0.07) 0.6 u (0.20) 1.3 * (0.22) 0.4 See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Canned or frozen, no syrup 0.6 (0.07) 0.6 (0.07) 0.7 (0.12) 0.8 (0.19) 0.5 (

Applesauce, canned/ frozen apples 0.5 (0.07) 0.4 (0.06) 0.3 (0.09) 0.8 u (0.34) 0.5 (Canned/frozen peaches 0.5 (0.09) 0.5 (0.09) 0.7 (0.07) 1.6 *** (0.00) 0.4 (Canned/frozen pineapple 0.8 (0.21) 0.6 (0.13) 0.4 (0.00) . (.) 0.6 (Other canned/frozen 0.6 (0.09) 0.6 (0.06) 0.7 (0.11) 1.1 (0.32) 0.5 (

100% Fruit juice 1.5 (0.11) 1.5 (0.21) 2.1 (0.41) 1.9 (0.20) 1.2 (

Non-citrus juice 1.2 (0.09) 1.2 (0.15) 1.4 (0.23) 1.4 (0.15) 0.9 (Citrus juice 1.5 (0.12) 1.4 (0.23) 1.8 (0.45) 2.1 (0.36) 1.4 (

Dried fruit 0.8 (0.15) 0.7 (0.00) 0.7 (0.00) 1.5 * (0.37) . 

Milk and milk products (cup eq.) 1.9 (0.12) 2.1 (0.21) 2.0 (0.42) 1.5 (0.24) 2.1 (

Cow’s milk, total 1.9 (0.12) 2.0 (0.20) 2.0 (0.43) 1.7 (0.24) 2.1 (

Unflavored white milk, total 1.8 (0.15) 1.9 (0.30) 2.3 (0.70) 1.7 (0.25) 1.8 (

Unflavored whole milk 2.1 (0.38) 2.4 u (0.89) 3.9 u (1.41) 2.0 (0.37) 1.2 (Unflavored non-whole, total 1.7 (0.14) 1.7 (0.20) 1.5 (0.13) 1.4 (0.19) 1.9 (

2% milk, unflavored 1.5 (0.12) 1.6 (0.18) 1.6 (0.20) 1.4 (0.21) 1.7 (1% milk, unflavored 1.9 (0.32) 1.7 (0.47) 1.1 (0.08) 1.6 u (0.52) 2.1 u (Skim milk, unflavored 1.9 (0.43) 1.3 (0.21) 1.6 (0.26) 0.7 ** u (0.21) 1.2 (

 Unflavored, fat not specified 1.5 (0.21) 1.1 (0.19) 1.0 (0.15) 1.0 (0.10) 1.6 (

 Flavored milk, total 1.3 (0.14) 1.3 (0.15) 1.2 (0.09) 1.8 * (0.25) 1.5 (

 Flavored, whole milk 1.2 (0.16) 1.2 (0.16) 1.5 (0.33) . (.) 1.0 ( Flavored non-whole, total 1.2 (0.12) 1.2 (0.12) 1.0 (0.13) 1.9 ** (0.29) 1.3 (

 2% milk, flavored 1.2 (0.08) 1.1 (0.07) 1.2 (0.16) 2.3 ** (0.34) 1.1 ( 1% milk, flavored 1.2 (0.15) 1.1 (0.15) 0.9 (0.17) 1.5 *** (0.00) 1.5 (

 Skim milk, flavored 1.6 (0.36) 1.6 (0.42) 1.3 (0.19) . (.) 1.8 u ( Flavored, fat not specified 1.5 (0.36) 1.5 (0.37) 1.2 (0.11) 1.2 (0.29) 2.0 u (Soymilk 1.9 u (0.95) . (.) . (.) 0.9 (0.02) . Dry or evaporated milk 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) . (.) . Yogurt 0.8 (0.07) 1.0 (0.03) 1.0 (0.02) 0.8 (0.12) 0.9 (Cheese 0.8 (0.08) 1.0 (0.19) 0.4 u (0.13) 0.6 (0.09) 1.3 (

Meat and meat alternates (oz. eq.) 3.4 (0.19) 3.4 (0.27) 3.5 (0.37) 3.9 (0.42) 3.4 (

Beef 3.6 (0.50) 3.9 (0.64) 3.1 u (1.13) 3.2 (0.92) 4.6 (Ground beef 3.9 (0.60) 3.6 (0.61) 3.6 (0.61) 4.8 (0.34) . 

 Pork 3.1 (0.45) 2.3 (0.40) 2.4 (0.48) 3.0 (0.71) 1.8 (

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

14

–18 years old

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 1.3 u (0.86) 0.3 (0.00) . (.) 3.8 (0.24) 0.3 (0Lamb and misc. meats . (.) . (.) . (.) . (.) . Chicken 3.3 (0.20) 3.1 (0.30) 3.2 (0.33) 3.5 (0.41) 3.2 (0Turkey 4.1 (1.18) 3.7 u (1.37) 5.1 u (1.57) 5.8 (1.03) 0.8 u (0Organ meats 10.2 (0.00) . (.) . (.) 10.2 (0.00) . Hot dogs 2.1 (0.50) 1.7 (0.25) 1.7 (0.25) . (.) . Cold cuts 2.2 u (0.70) 1.1 u (0.40) 0.4 (0.00) 1.6 *** (0.13) 1.6 (0Fish 3.2 (0.84) 1.9 u (0.64) 1.3 u (0.54) 6.1 *** (1.33) 4.1 (0Shellfish 3.2 (0.54) 1.3 (0.03) 1.3 (0.00) 0.4 *** (0.07) . Bacon/sausage 2.0 (0.30) 2.5 (0.52) 0.6 u (0.21) 1.6 u (0.57) 2.9 (0Eggs 2.3 (0.36) 1.8 (0.27) 1.5 (0.27) 2.3 * (0.26) 2.6 (0Beans 1.0 (0.11) 1.3 (0.13) 1.1 (0.21) 1.3 (0.09) 1.4 (0Baked/refried beans 0.5 (0.03) 0.5 (0.02) 0.4 (0.05) 0.6 * (0.00) 0.5 (0Soy products 2.2 (0.05) 2.7 (0.00) . (.) 2.4 (0.00) 2.7 (0Protein/meal enhancement 0.3 u (0.10) 0.5 (0.12) 0.2 (0.02) 0.3 *** (0.00) 0.6 (0Nuts 2.9 u (1.12) 5.2 u (3.36) . (.) 4.7 u (1.99) 1.5 u (0Peanut/almond butter 2.1 (0.60) 2.1 u (1.21) 0.5 (0.00) . (.) 4.0 (0Seeds 1.4 (0.30) 2.9 (0.52) 4.8 (0.01) 1.6 *** (0.20) 2.3 (0

Mixed dishes (grams) 474.0 (21.44) 490.0 (33.84) 474.0 (51.73) 465.0 (28.63) 499.0 (4

Tomato sauce and meat (no pasta) 167.0 u (58.68) . (.) . (.) 83.0 (0.00) . Chili con carne 117.0 u (58.65) 124.0 u (125.35) 124.0 u (125.35) 236.0 (27.48) . Meat mixtures w/ red meat 439.0 (80.39) 616.0 (103.87) 759.0 (151.21) 621.0 (103.44 538.0 (8Meat mixtures w/ chicken/turkey 265.0 (28.08) 224.0 (41.22) 351.0 (51.89) 323.0 (93.06) 248.0 (5Meat mixtures w/ fish 252.0 (59.27) 323.0 (71.69) 390.0 (5.05) 225.0 *** (1.58) 114.0 (1Hamburgers/cheeseburgers 228.0 (13.59) 191.0 (16.31) 165.0 (16.35) 280.0 *** (21.57) 226.0 (2Other sandwiches 222.0 (10.86) 227.0 (15.05) 234.0 (25.50) 227.0 (20.09) 228.0 (2

Hot dogs 154.0 (13.70) 158.0 (30.87) 160.0 u (55.27) 143.0 (19.35) 176.0 (2Luncheon meat 164.0 (11.51) 176.0 (20.91) 264.0 u (95.22) 187.0 (20.42) 161.0 (2Beef, pork, ham 234.0 (35.88) 225.0 u (69.19) 231.0 (40.90) 235.0 (46.18) 234.0 u (8Chicken, turkey 180.0 (6.60) 170.0 (5.65) 171.0 (6.94) 200.0 (25.49) 169.0 (1Cheese (no meat) 208.0 (28.27) 214.0 (28.65) 228.0 (61.60) 114.0 u (35.03) 238.0 (Fish 186.0 (18.74) 124.0 (19.16) 123.0 (29.58) 238.0 *** (10.93) 125.0 (1Peanut butter 118.0 (22.35) 184.0 u (79.74) . (.) 104.0 (12.26) 184.0 u (7Breakfast sandwiches 177.0 (12.53) 173.0 (21.96) 143.0 (5.76) 179.0 (20.42) 201.0 (3

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

14

–18 years old

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

 Pizza (no meat) 222.0 (54.09) 170.0 (30.57) 202.0 (43.96) 206.0 (43.29) 131.0 ( Pizza w/ meat 212.0 (17.93) 197.0 (18.45) 185.0 (29.03) 152.0 (22.52) 198.0 ( Mexican entrees 263.0 (17.24) 215.0 (25.97) 173.0 (36.08) 278.0 * (38.91) 261.0 ( Macaroni and cheese 277.0 (26.76) 259.0 (36.42) 350.0 u (145.13 294.0 (36.45) 230.0 ( Pasta dishes 344.0 (36.59) 369.0 (66.61) 307.0 (41.44) 307.0 (35.45) 330.0 ( Rice dishes 189.0 (20.12) 223.0 (22.11) 236.0 (29.66) 279.0 (41.13) 193.0 ( Other grain mixtures 117.0 (9.48) 121.0 (16.38) 142.0 (10.98) 121.0 (10.88) 94.8 ( Meat soup 440.0 (54.38) 386.0 (59.40) 408.0 (112.93) 380.0 (77.93) 360.0 ( Bean soup . (.) . (.) . (.) . (.) .  Grain soups 378.0 (52.59) 374.0 (42.09) 366.0 (33.58) 467.0 (107.40 396.0 ( Vegetables mixtures (incl. soup) 148.0 (41.14) 98.9 u (49.78) 115.0 u (80.63) 404.0 ** (56.36) 84.8 u (

Entrée salads 358.0 (32.38) 298.0 (49.58) 201.0 (26.89) 396.0 * (84.68) 360.0 (

Beverages excluding milk and 100% fruit juice (grams) 1,736.0 (104.89) 1,371.0 (101.35) 1,337.0 (170.33) 2117.0 * (297.99 1501.0 (

Coffee 344.0 (59.83) 423.0 (88.12) 542.0 u (171.20) 439.0 (77.03) 367.0 (Tea 761.0 (190.56) 487.0 (42.47) 401.0 (41.17) 1045.0 u (370.67 565.0 (Beer 662.0 (99.49) 609.0 (176.00) 444.0 u (159.98) 468.0 (101.43 960.0 Wine 1,080.0 (0.00) . (.) . (.) 1080.0 (0.00) . Liquor 266.0 (64.09) . (.) . (.) 274.0 u (90.14) . Water (plain) 1,077.0 (81.44) 882.0 (90.87) 1,000.0 (185.78) 1221.0 (243.19 902.0 (Noncarbonated, sweetened drinks 710.0 (41.49) 661.0 (75.27) 543.0 (75.76) 677.0 (73.82) 861.0 (Noncarbonated, low-calorie/sugarfree drinks 334.0 (31.80) 254.0 (16.28) 274.0 (27.93) 439.0 *** (40.99) 248.0 (Energy drinks 515.0 (107.15) 109.0 u (50.25) 60.0 (0.00) 530.0 *** (127.70 240.0 Any soda 764.0 (46.19) 661.0 (60.84) 520.0 (81.42) 913.0 ** (108.16 772.0 (

Soda, regular 736.0 (42.68) 648.0 (62.59) 508.0 (87.93) 940.0 ** (110.58 754.0 (Soda, sugar-free 689.0 (148.82) 501.0 (100.72) 610.0 u (196.17) 569.0 (166.68 449.0 (

Sweets and desserts (grams) 110.0 (5.05) 97.5 (6.88) 101.0 (8.29) 114.0 (7.99) 100.0 (

Sugar and sugar substitutes 12.2 (2.41) 12.0 u (6.39) 21.7 u (14.40) 16.2 (4.61) 5.7 u Syrups/sweet toppings 37.7 (6.41) 30.8 (6.74) 36.9 (5.88) 53.6 u (16.40) 34.5 u (Jelly 27.5 u (8.55) 35.1 u (16.89) 13.8 (0.45) 20.6 * (2.72) 51.7 u (Jello 95.7 (8.31) 91.5 (26.14) 91.5 (26.14) 90.0 u (31.35) . Candy 42.9 (4.82) 38.3 (4.35) 36.9 (7.69) 40.6 (9.93) 42.8 Ice cream 123.0 (7.94) 130.0 (15.56) 79.4 (15.59) 120.0 (21.52) 177.0 (

See notes at end of table. 
Table C-7. Average Amounts Consumed over 24 Hours in Food Pattern Units among School Children Consuming Specific FooSubgroups–Continued 

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 175.0 (49.19) 127.0 (11.22) 144.0 (4.17) 221.0 u (99.33) 113.0 (0Ice/popsicles 208.0 (39.59) 158.0 (28.07) 173.0 (13.81) 185.0 (39.00) 121.0 (1

 Sweet rolls 74.6 (7.99) 63.6 (7.07) 71.9 (10.30) 101.0 (18.61) 55.5 (9 Cake/cupcakes 91.1 (9.94) 73.0 (10.57) 92.2 (12.13) 135.0 (35.18) 54.0 (

Cookies 43.7 (3.54) 39.2 (4.01) 43.9 (8.13) 63.2 (8.55) 37.7 (Pies/cobblers 75.5 (19.12) 116.0 (24.28) 93.4 (3.80) 23.1 *** (2.27) 283.0 (0Pastries 91.6 (6.00) 94.4 (6.41) 107.0 (0.70) 64.6 *** (11.04) 90.7 (1Doughnuts 84.1 (9.52) 59.1 (10.35) 52.7 (6.17) 111.0 ** (18.63) 69.3 u (2

Salty snacks (grams) 54.8 (7.80) 44.8 (3.49) 51.9 (4.79) 59.2 (6.99) 38.1 (

Corn-based salty snacks 43.0 (2.77) 39.1 (3.67) 44.3 (5.94) 54.1 (9.27) 39.3 (

 Pretzels/party mix 82.5 u (36.98) 42.7 (7.75) 55.6 (3.49) 39.9 (7.92) 27.2 u (1

 Popcorn 44.1 (8.68) 31.5 (6.44) 33.9 (6.27) 71.1 (20.03) 24.6 u (9

 Potato chips 39.0 (3.09) 41.0 (6.31) 40.2 (5.49) 41.3 (3.97) 30.7 (

Added fats and oils (grams) 30.5 (5.05) 25.4 (4.38) 37.2 (7.93) 50.0 u (15.99) 20.9 u (

Butter 8.8 (1.06) 5.8 (1.46) 7.5 (1.86) 7.8 (1.05) 5.6 (Margarine 6.6 (1.43) 3.9 u (1.24) . (.) 16.4 (2.26) 3.9 u (Other added fats 100.0 (22.87) 64.4 (14.38) 65.5 (14.80) 109.0 (26.57) 46.9 (0

 Other added oils 25.5 (2.05) . (.) . (.) . (.) .  Salad dressing 41.5 (7.37) 45.1 (9.81) 52.8 u (26.61) 52.3 (14.40) 42.6 (1 Mayonnaise 23.3 u (9.20) 12.8 (2.40) 16.4 (2.39) 43.8 * (12.26) 6.0 (0 Gravy 29.6 (4.00) 30.2 (3.92) 38.8 (9.92) 34.5 (9.88) 27.1 ( Cream cheese 28.9 (6.98) 44.2 u (18.14) 44.2 u (18.14) 17.7 u (6.69) .  Cream/sour cream 30.2 (6.07) 17.1 u (5.42) 30.0 (0.00) 42.3 (9.84) 14.3 u (Other (grams) 39.2 (6.25) 24.4 (5.00) 26.0 (5.53) 36.9 u (11.64) 25.4 (

Source: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit Database; CNPP Adde

Sample includes NHANES respondents with complete dietary recall data, ages 5–18 years old. Excludes women 12–18 years breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be iden

Notes: Estimates are based on a single dietary recall per child. Foods consumed from the vegetables, fruits, grains, and meat/meat a

foods consumed as discrete items and do not include foods consumed as part of mixed dishes. Food choices reflect individua

when foods were reported to be eaten in ‘combination’ as sandwiches, Mexican entrees, green salads, and soups. In these ca

combination are counted as one food choice (for example, a sandwich reported as a beef, cheese, and roll was counted in the “cheeseburger/hamburger” group as one food choice). ‘All school children’ includes children with missing NSLP participation o

participants’ includes children with missing income. Results are not age-adjusted. Significant differences in proportions are not
level), or *** (.001 level). Differences are tested comparing NSLP participants and nonparticipants within income groups. NSLP as school children likely to have received a reimbursable school lunch on the intake day (see Appendix A). oz. = ounces eq. = 

1 Grains are classified as whole grains if at least 50 percent of the total grains are whole grain. The MyPyramid data sources list

classify grains. 

2 "Other raw" and "Other cooked" vegetables include all vegetables not categorized separately. Within these two groups, veget

of the distribution of Vitamins A or C per 100 grams were categorized as "higher in nutrients"; all others are "lower in nutrients.in nutrients include broccoli, peppers (sweet and hot), snow peas, seaweed, and leeks. Raw vegetables that are low in nutriencucumbers, celery, radishes, mushrooms, asparagus, squash, and green peas. Cooked vegetables higher in nutrients include asparagus, cauliflower, Brussels sprouts, and snow peas. Cooked vegetables that are lower in nutrients include squash, artich

mushrooms, eggplant, beets, and yellow string beans. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Sample size 2,907 - 1,555 - 941 - 571 - 515 Grains 85.2 (3.62) 82.5 (4.51) 77.8 (5.60) 66.3 (4.45) 85.9  Whole grains1 16.0 (1.73) 16.1 (2.20) 14.8 (2.83) 8.3 * (1.12) 17.2  Refined grains 69.1 (3.01) 66.4 (4.47) 63.1 (4.91) 58.0 (4.47) 68.8  Bread 11.5 (1.37) 11.6 (2.22) 8.9 (1.18) 8.6 (1.69) 15.1 u  Rolls 2.1 (0.49) 3.1 (0.72) 1.9 (0.33) 2.7 u (1.15) 5.0  English muffin 0.5 u (0.26) 0.4 u (0.30) 0.2 u (0.11) 0.0 (0.00) 0.8 u  Bagels 3.9 (0.72) 1.2 u (0.51) 1.4 u (0.72) 1.4 u (0.43) 1.1 u  Biscuits, scones, croissants 1.9 u (0.57) 1.8 u (0.56) 2.7 u (0.96) 1.5 u (0.53) 0.8 u  Muffins 3.3 (0.77) 4.6 u (1.43) 2.3 u (0.75) 1.9 u (0.79) 6.9 u  Cornbread 0.8 (0.18) 1.0 (0.25) 0.8 u (0.39) 0.2 u (0.12) 1.1 u  Corn tortillas 1.5 (0.29) 2.4 (0.45) 3.7 (0.81) 2.3 u (1.10) 0.7 u  Flour tortillas 1.6 (0.43) 0.8 u (0.24) 1.3 u (0.45) 2.1 u (1.08) 0.1 u  Taco shells 0.1 u (0.10) 0.3 u (0.21) 0.4 u (0.40) 0.0 u (0.02) 0.1 u  Crackers 5.6 (0.78) 4.9 (0.81) 3.5 (0.66) 5.0 (1.18) 7.0  Breakfast/granola bar 2.3 (0.30) 1.8 (0.38) 1.0 u (0.37) 2.7 u (0.95) 2.2  Pancakes, waffles, French toast 11.9 (1.20) 10.1 (1.37) 7.2 (1.06) 9.0 u (2.72) 13.0  Cold cereal 16.4 (1.12) 16.0 (1.11) 15.9 (1.29) 13.4 (1.88) 16.5  Hot cereal 6.7 (1.52) 7.7 (1.96) 9.3 u (2.97) 2.4 * u (1.07) 6.7 u  Rice 11.1 (2.19) 12.7 (2.65) 16.0 (3.63) 10.1 (2.56) 5.4 u  Pasta 3.9 (0.73) 2.1 u (0.87) 1.1 u (0.44) 3.0 u (1.58) 3.4 u Vegetables 87.9 (5.81) 90.4 (5.87) 87.6 (6.43) 73.6 (9.03) 94.2 ( Raw vegetables 23.3 (3.79) 20.7 (3.55) 16.3 (3.01) 13.3 (3.84) 27.1  Raw lettuce/greens 0.2 u (0.07) 0.3 u (0.12) 0.4 u (0.18) 0.0 * u (0.02) 0.3 u  Raw carrots 3.9 (0.88) 4.5 u (1.60) 2.6 (0.71) 2.9 u (1.95) 7.5 u  Raw tomatoes 1.8 u (0.91) 0.1 u (0.09) 0.1 u (0.05) 0.6 u (0.56) 0.1 u  Raw cabbage/coleslaw 0.4 u (0.18) 0.4 u (0.25) 0.7 u (0.46) 0.0 u (0.01) 0.0  Other raw (higher in vitamins A and C)2 0.4 u (0.15) 0.5 u (0.21) 0.3 u (0.28) 0.0 u (0.03) 0.6 u  Other raw (lower in vitamins A and C)2 3.0 u (1.19) 2.6 u (1.06) 2.6 u (1.76) 0.6 u (0.55) 2.4 u  Salads (w/greens) 13.6 (2.51) 12.2 (2.45) 9.6 (2.25) 9.1 u (3.07) 16.3 

 Cooked vegetables, excl. potatoes 27.9 (2.13) 32.7 (3.00) 34.2 (3.21) 26.8 (5.53) 29.0 

 Cooked green beans 4.3 (0.83) 5.1 (1.06) 8.0 (1.92) 1.2 *** u (0.71) 2.3 u  Cooked corn 5.2 (0.72) 7.3 (1.06) 8.4 (1.37) 5.9 u (1.90) 6.2  Cooked peas 0.8 (0.24) 1.2 u (0.39) 1.6 u (0.63) 0.5 u (0.43) 1.0 u 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

 Cooked carrots 1.2 u (0.38) 0.8 (0.23) 0.9 u (0.28) 0.1 ** u (0.04) 0.6 u  Cooked broccoli 2.6 (0.52) 3.1 (0.83) 2.6 u (0.84) 3.0 u (1.64) 3.1 u  Cooked tomatoes 7.8 (0.93) 7.5 (0.89) 7.4 (1.29) 11.6 u (4.26) 7.9  Cooked mixed 0.8 (0.24) 1.0 u (0.32) 0.6 u (0.29) 0.2 u (0.14) 1.0 u  Cooked starchy 0.8 u (0.28) 0.9 u (0.43) 0.8 u (0.45) 1.5 u (0.92) 1.0 u  Other cooked deep yellow 0.5 u (0.22) 0.5 u (0.23) 0.9 u (0.45) 0.4 u (0.40) 0.1 u  Other cooked dark green 1.1 u (0.37) 1.5 u (0.61) 1.3 u (0.41) 0.2 * u (0.23) 2.0 u  Other cooked (higher in vitamins A and C)2 1.0 u (0.32) 1.2 u (0.51) 1.0 u (0.67) 1.6 u (0.69) 0.5 u  Other cooked (lower in vitamins A and C)2 1.6 u (0.62) 2.5 u (1.25) 0.3 u (0.17) 0.4 u (0.35) 3.3 u  Other fried 0.1 u (0.04) 0.1 u (0.08) 0.2 u (0.16) 0.0 (0.00) 0.0  Cooked potatoes 35.2 (2.67) 36.7 (2.57) 36.6 (3.51) 33.5 (4.91) 38.1  Cooked potatoes-not fried 16.1 (2.56) 17.4 (1.92) 18.2 (2.90) 12.6 (3.43) 18.0  Cooked potatoes-fried 19.1 (1.73) 19.3 (2.14) 18.5 (2.42) 21.0 (3.44) 20.1  Vegetable juice 1.5 u (1.19) 0.2 u (0.15) 0.4 u (0.29) 0.0 (0.00) 0.0 Fruit and 100% fruit juice 205.0 (8.76) 224.0 (12.22) 255.0 (14.85) 184.0 ** (15.95) 180.0 

 Any whole fruit 98.2 (4.81) 102.0 (3.99) 109.0 (7.63) 75.8 * (10.72) 88.0 

Fresh fruit 81.0 (4.44) 76.3 (3.75) 80.9 (6.99) 66.8 (9.46) 63.6 

Fresh orange 9.2 (0.91) 11.2 (1.43) 14.7 (2.39) 6.9 ** (1.57) 6.1 Fresh other citrus 0.2 u (0.12) 0.0 u (0.04) 0.0 (0.00) 0.9 u (0.80) 0.1 u Fresh apple 26.9 (2.18) 28.1 (2.37) 30.3 (3.46) 18.6 * (3.72) 23.7 Fresh banana 12.0 (1.32) 13.8 (2.17) 16.6 (3.72) 12.1 (3.00) 9.9 Fresh melon 2.0 (0.45) 1.5 u (0.60) 1.9 u (0.96) 1.7 u (0.89) 0.4 u Fresh watermelon 7.8 (1.86) 2.9 u (1.17) 1.5 u (1.09) 13.2 u (6.50) 2.8 u Fresh grapes 7.6 (1.62) 5.1 (0.88) 4.5 (0.87) 4.6 u (1.52) 5.3 Fresh peach/nectarine 1.4 (0.41) 1.9 (0.56) 3.2 u (1.05) 0.4 * u (0.23) 0.4 u Fresh pear 2.0 u (0.65) 2.3 (0.64) 3.3 u (1.08) 0.5 * u (0.35) 1.0 u Fresh berries 5.5 (1.31) 3.9 u (1.61) 1.1 u (0.39) 4.0 u (1.89) 5.9 u Fresh pineapple 1.9 (0.52) 1.4 (0.37) 1.4 u (0.73) 0.8 u (0.50) 1.2 u Other fresh fruit 4.5 (1.29) 4.0 u (1.86) 2.3 (0.68) 3.0 u (1.03) 6.4 u Avocado/guacamole 0.1 u (0.06) 0.1 u (0.08) 0.0 u (0.00) 0.1 u (0.10) 0.3 u Lemon/lime - any form 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 

 Canned or frozen fruit, total 16.9 (1.45) 24.9 (2.23) 27.8 (3.40) 8.8 *** (2.36) 24.3 

Canned or frozen in syrup 3.2 (0.72) 3.8 (0.77) 4.5 (0.99) 2.1 u (1.79) 3.1 u 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP part

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean 

Canned or frozen, no syrup 13.7 (1.31) 21.2 (2.12) 23.3 (3.22) 6.7 *** (1.64) 21.2 

Applesauce, canned/ frozen apples 5.6 (0.92) 6.7 (1.35) 7.3 (1.89) 4.6 u (1.53) 6.9 Canned/frozen peaches 3.0 (0.65) 4.3 (0.84) 4.8 (1.04) 0.4 *** u (0.22) 4.4 u Canned/frozen pineapple 2.5 (0.44) 4.3 (0.81) 4.7 u (1.43) 1.0 * u (0.71) 4.5 u Other canned/frozen 5.9 (0.71) 9.6 (1.27) 11.1 (1.76) 2.9 ** u (1.89) 8.5 

100% Fruit juice 106.0 (6.53) 123.0 (10.50) 145.0 (12.49) 108.0 * (11.62) 92.3 

Non-citrus juice 58.5 (4.45) 66.3 (7.29) 83.8 (9.40) 60.7 (9.58) 47.3 Citrus juice 47.8 (4.35) 56.4 (5.99) 61.6 (8.14) 47.6 (8.99) 45.0 

Dried fruit 0.4 u (0.18) 0.4 u (0.22) 0.6 u (0.42) 0.2 u (0.12) 0.1 u 

Milk and milk products 330.0 (10.30) 419.0 (16.29) 419.0 (20.17) 205.0 *** (16.11) 427.0 

Cow’s milk, total 308.0 (10.15) 402.0 (15.68) 403.0 (19.75) 185.0 *** (15.39) 407.0 

Unflavored white milk, total 219.0 (9.79) 242.0 (16.01) 236.0 (21.15) 166.0 ** (15.86) 245.0 

Unflavored whole milk 60.0 (8.73) 74.3 (17.00) 82.4 (18.48) 76.5 (15.30) 70.6 u Unflavored non-whole, total 150.0 (7.17) 154.0 (10.61) 138.0 (13.00) 80.8 *** (8.30) 165.0 

2% milk, unflavored 90.1 (6.70) 99.2 (9.03) 93.5 (10.12) 56.1 ** (8.83) 92.7 1% milk, unflavored 37.5 (4.26) 39.6 (6.22) 32.6 (5.46) 19.0 u (5.96) 50.0 Skim milk, unflavored 22.3 (4.27) 15.5 (3.47) 11.9 u (4.15) 5.7 u (2.67) 22.2 

 Unflavored, fat not specified 9.3 (1.35) 13.0 (2.26) 16.0 (3.35) 8.6 u (2.75) 9.3 

 Flavored milk, total 89.0 (6.19) 160.0 (7.85) 167.0 (8.57) 19.0 *** u (6.03) 162.0 

 Flavored, whole milk 14.5 (2.17) 27.9 (4.11) 38.3 (5.65) 3.5 *** u (2.54) 17.3  Flavored non-whole, total 51.8 (4.86) 89.9 (6.79) 83.9 (8.66) 13.1 *** u (5.43) 104.0 

 2% milk, flavored 29.7 (3.66) 50.3 (5.74) 45.8 (6.39) 11.2 *** u (5.22) 58.8  1% milk, flavored 18.4 (2.87) 32.5 (4.71) 31.7 (5.95) 1.9 *** u (1.23) 36.4 

 Skim milk, flavored 3.7 (1.04) 7.2 (2.04) 6.4 (1.83) 0.0 *** (0.00) 8.4 u  Flavored, fat not specified 22.6 (2.72) 42.3 (4.66) 44.8 (4.05) 2.4 *** u (1.11) 40.9 Soymilk 3.4 u (1.56) 0.9 u (0.51) 1.5 u (0.96) 0.9 u (0.65) 0.3 u Dry or evaporated milk 0.0 u (0.01) 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.04) 0.0 u Yogurt 10.2 (1.34) 8.4 (1.50) 7.5 (1.71) 12.6 u (4.72) 9.3 Cheese 8.1 (0.85) 8.0 (1.12) 6.7 (1.44) 6.8 u (2.23) 10.5 

Meat and meat alternates 70.6 (3.31) 74.9 (3.85) 82.3 (5.76) 67.8 (8.28) 67.6 

Beef 5.6 (0.94) 6.1 (1.02) 5.9 (1.13) 4.8 (1.44) 5.4 u Ground beef 0.5 u (0.22) 0.6 u (0.25) 0.8 u (0.38) 0.1 u (0.09) 0.5 u 

 Pork 3.6 (0.57) 4.4 u (1.41) 4.3 (1.09) 4.6 u (1.69) 4.6 u 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 0.1 u (0.06) 0.1 u (0.05) 0.2 u (0.09) 0.4 u (0.30) 0.0 u (0Lamb and misc. meats 0.1 u (0.04) 0.1 u (0.06) 0.1 u (0.12) 0.1 u (0.11) 0.0 (0Chicken 27.8 (2.28) 34.1 (3.00) 42.0 (4.60) 28.5 * (4.02) 28.4 (Turkey 1.6 u (0.83) 1.2 u (0.67) 0.9 u (0.40) 1.6 u (0.86) 1.7 u (Organ meats 0.1 u (0.06) 0.0 (0.00) 0.0 (0.00) 0.4 u (0.38) 0.0 (0Hot dogs 0.8 (0.17) 1.2 (0.32) 1.7 (0.47) 1.1 u (0.51) 0.8 u (0Cold cuts 1.7 (0.45) 1.6 u (0.89) 1.0 u (0.38) 1.1 u (0.42) 2.6 u (Fish 3.7 (0.85) 3.8 u (1.15) 3.4 u (1.81) 4.6 u (2.27) 3.2 u (Shellfish 0.7 u (0.23) 0.6 u (0.24) 0.6 u (0.22) 0.3 u (0.22) 0.5 u (0Bacon/sausage 3.4 (0.60) 3.6 (0.80) 3.9 u (1.37) 3.0 u (1.00) 3.4 u (Eggs 10.6 (1.43) 6.1 (1.21) 7.1 (1.41) 12.0 u (3.95) 3.6 u (Beans 4.8 (1.28) 6.5 u (2.36) 6.6 (1.45) 2.6 * u (0.90) 6.8 u (Baked/refried beans 1.3 (0.34) 2.1 u (0.72) 3.0 u (1.34) 0.7 u (0.44) 1.4 u (0Soy products 0.4 u (0.39) 0.1 u (0.05) 0.0 (0.00) 0.1 u (0.08) 0.2 u (0Protein/meal enhancement 1.4 u (0.55) 1.2 u (0.61) 0.1 u (0.09) 0.8 u (0.74) 2.6 u (Nuts 1.1 u (0.39) 0.7 u (0.35) 0.1 u (0.07) 0.5 * u (0.18) 0.7 u (0Peanut/almond butter 1.0 (0.17) 0.5 u (0.18) 0.1 u (0.07) 0.1 u (0.05) 1.0 u (0Seeds 0.3 (0.07) 0.2 u (0.08) 0.2 u (0.12) 0.4 u (0.22) 0.2 u (0

Mixed dishes 339.0 (10.99) 342.0 (14.09) 330.0 (13.72) 347.0 (20.01) 359.0 (2

Tomato sauce and meat (no pasta) 0.7 u (0.44) 0.1 u (0.07) 0.1 u (0.11) 2.4 u (2.41) 0.1 u (0Chili con carne 1.8 u (0.62) 3.3 u (1.29) 0.8 u (0.58) 0.2 u (0.19) 6.8 u (Meat mixtures w/ red meat 17.8 (3.18) 21.6 (4.84) 21.3 u (7.57) 22.4 u (11.24) 25.3 (Meat mixtures w/ chicken/turkey 19.2 (2.42) 20.0 (3.85) 14.2 (3.06) 13.9 (3.46) 24.1 u (Meat mixtures w/ fish 2.3 u (0.84) 1.8 u (0.90) 2.3 u (1.39) 1.1 u (0.69) 1.5 u (Hamburgers/cheeseburgers 26.5 (2.26) 26.3 (3.38) 21.2 (2.96) 32.8 (5.50) 31.9 (Other sandwiches 81.0 (4.19) 79.4 (5.58) 78.0 (6.70) 87.1 (8.01) 80.9 (

Hot dogs 11.4 (1.29) 15.9 (2.21) 19.6 (3.55) 8.7 * u (2.78) 12.2 (Luncheon meat 25.2 (2.08) 21.5 (2.66) 18.9 (3.92) 29.2 (5.18) 21.5 (Beef, pork, ham 10.7 (1.97) 10.9 (2.33) 8.8 (1.72) 13.9 (4.08) 13.5 u (Chicken, turkey 13.2 (1.31) 14.5 (1.76) 16.0 (3.61) 16.0 (4.50) 13.5 (Cheese (no meat) 4.8 (1.14) 4.5 (1.14) 4.8 u (1.67) 4.2 u (1.75) 4.6 u (Fish 2.3 u (0.77) 1.7 (0.41) 2.0 u (0.76) 2.6 u (1.56) 1.5 (0Peanut butter 7.6 (0.85) 4.3 (1.02) 4.5 (0.87) 3.7 (0.97) 4.1 u (Breakfast sandwiches 5.9 (1.30) 6.1 u (2.30) 3.3 u (1.34) 8.8 u (3.20) 10.1 u (

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Pizza (no meat) 15.7 (1.95) 17.2 (1.53) 20.4 (2.44) 9.4 ** (2.70) 15.5 ( Pizza w/ meat 28.1 (2.81) 35.1 (4.00) 33.3 (3.18) 23.0 u (7.19) 36.8 ( Mexican entrees 36.4 (3.43) 33.2 (4.37) 37.4 (5.95) 46.3 (6.69) 28.1 ( Macaroni and cheese 22.8 (2.65) 24.3 (4.34) 15.9 (3.64) 16.3 u (5.89) 32.6 ( Pasta dishes 34.5 (5.12) 31.1 (3.98) 27.5 (4.48) 41.8 u (17.11) 36.0 ( Rice dishes 8.5 (1.09) 8.9 (1.65) 9.7 (2.26) 10.2 (2.66) 7.9 u ( Other grain mixtures 3.3 (0.89) 2.2 (0.57) 2.0 u (0.75) 1.9 u (0.91) 1.8 u ( Meat soup 14.0 (2.84) 11.2 (2.40) 17.3 (4.32) 14.8 u (4.81) 5.4 u ( Bean soup 0.0 u (0.02) 0.0 u (0.04) 0.1 u (0.08) 0.0 (0.00) 0.0 ( Grain soups 14.7 (2.24) 16.0 (2.79) 18.6 (3.68) 12.8 (3.05) 13.5 u ( Vegetables mixtures (incl. soup) 4.7 (1.00) 3.5 (0.88) 5.1 u (1.81) 4.7 u (2.13) 2.1 u (

Entrée salads 6.6 (1.87) 7.2 u (2.21) 5.2 (1.39) 6.1 u (3.69) 9.0 u (

Beverages excluding milk and 100% fruit juice 1,125.0 (48.79) 874.0 (41.51) 798.0 (39.73) 1401.0 *** (139.11 993.0 (7

Coffee 13.8 (2.71) 10.0 (2.51) 10.8 (3.20) 33.3 u (13.32) 10.3 u (Tea 65.6 (12.50) 41.9 (6.54) 38.5 (5.39) 111.0 u (40.57) 50.6 (1Beer 3.2 u (1.42) 2.5 u (1.40) 2.4 u (1.18) 7.6 u (4.50) 3.0 u (Wine 0.9 u (0.81) 0.1 u (0.09) 0.0 (0.00) 5.4 u (5.21) 0.2 u (Liquor 0.4 u (0.24) 0.0 (0.00) 0.0 (0.00) 2.2 u (1.35) 0.0 (Water (plain) 557.0 (31.10) 439.0 (33.47) 396.0 (35.64) 621.0 * (91.34) 491.0 (5Noncarbonated, sweetened drinks 197.0 (11.51) 169.0 (16.52) 157.0 (17.41) 231.0 * (24.03) 188.0 (2Noncarbonated, low-calorie/sugarfree drinks 46.0 (13.14) 27.5 (5.23) 21.5 (4.06) 37.4 * (6.13) 38.4 (1Energy drinks 5.3 u (2.77) 2.6 u (1.88) 4.1 u (3.59) 20.8 u (11.79) 1.1 u (Any soda 236.0 (16.35) 182.0 (17.56) 166.0 (21.54) 331.0 ** (51.06) 211.0 (2

Soda, regular 207.0 (15.02) 166.0 (17.20) 153.0 (21.64) 305.0 ** (50.26) 189.0 (2Soda, sugar-free 28.7 (5.67) 15.9 (3.77) 12.8 u (5.18) 26.4 (7.69) 21.6 u (

Sweets and desserts 101.0 (3.51) 92.2 (4.22) 87.4 (5.75) 102.0 (6.43) 104.0 (

Sugar and sugar substitutes 1.0 (0.23) 1.0 u (0.44) 0.8 (0.21) 2.1 u (0.65) 1.4 u (Syrups/sweet toppings 5.0 (0.50) 4.5 (0.57) 4.3 (0.74) 4.3 (1.18) 4.5 (Jelly 0.8 (0.22) 0.9 u (0.36) 0.7 u (0.25) 0.5 u (0.22) 1.4 u (Jello 1.8 (0.48) 1.9 (0.44) 2.6 (0.77) 2.8 u (1.50) 1.2 u (Candy 14.5 (1.24) 12.9 (1.91) 13.1 (2.27) 15.9 (2.27) 13.7 (Ice cream 30.8 (2.90) 25.5 (2.29) 20.8 (3.49) 30.0 (4.47) 33.5 (

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Pudding 2.6 (0.46) 2.4 (0.69) 2.4 u (0.97) 2.0 u (0.97) 2.7 u Ice/popsicles 11.1 (1.93) 9.4 (2.74) 7.2 (1.50) 11.2 (2.33) 11.9 u 

 Sweet rolls 1.8 (0.29) 2.6 (0.53) 3.3 (0.76) 1.5 u (0.55) 1.9 u  Cake/cupcakes 7.7 (1.32) 8.2 (1.58) 9.3 (2.68) 5.6 u (1.80) 8.1 

Cookies 13.4 (0.84) 12.8 (0.93) 12.5 (1.04) 17.5 (3.11) 12.8 Pies/cobblers 2.5 u (1.04) 2.0 u (0.70) 2.4 u (1.26) 0.3 u (0.19) 1.9 u Pastries 5.3 (0.62) 6.0 (0.95) 5.3 u (2.08) 5.9 (1.32) 7.3 Doughnuts 2.8 (0.52) 2.2 (0.45) 2.8 (0.70) 2.1 u (0.70) 1.4 u 

Salty snacks 21.0 (1.19) 18.8 (1.39) 18.9 (1.18) 25.7 * (2.81) 17.4 

Corn-based salty snacks 9.5 (0.63) 8.2 (0.91) 8.1 (1.05) 12.8 * (2.09) 8.4 

 Pretzels/party mix 4.3 (1.25) 2.9 (0.70) 2.5 (0.50) 3.3 (0.86) 2.3 u 

 Popcorn 2.4 (0.23) 2.3 (0.32) 1.9 (0.37) 3.5 u (1.16) 2.8 

 Potato chips 4.8 (0.40) 5.4 (0.61) 6.3 (0.77) 6.1 (1.06) 3.9 

Added fats and oils 8.2 (0.96) 6.0 (0.77) 6.8 (1.16) 10.8 (2.99) 5.6 

Butter 0.6 (0.09) 0.4 (0.06) 0.3 (0.05) 0.4 u (0.14) 0.6 Margarine 0.7 (0.12) 0.5 (0.13) 0.5 u (0.16) 1.1 u (0.43) 0.6 u Other added fats 1.3 u (0.52) 0.7 u (0.40) 1.1 u (0.77) 3.8 u (2.91) 0.3 u 

 Other added oils 0.0 u (0.04) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0  Salad dressing 1.0 (0.16) 1.1 (0.22) 1.0 u (0.31) 1.0 u (0.35) 1.4  Mayonnaise 0.1 u (0.06) 0.1 u (0.04) 0.1 u (0.07) 0.4 u (0.40) 0.0 u  Gravy 1.6 (0.43) 2.0 u (0.60) 2.4 u (0.89) 1.4 u (0.79) 1.8 u  Cream cheese 0.9 (0.26) 0.1 u (0.05) 0.2 u (0.11) 0.3 u (0.13) 0.0 u  Cream/sour cream 2.0 (0.46) 1.0 u (0.33) 1.1 u (0.51) 2.3 u (0.71) 0.8 u Other 2.6 (0.32) 2.6 (0.53) 2.0 (0.44) 2.8 u (1.05) 3.6 u See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

Sample size 833 - 548 - 353 - 113 - 163 Grains 87.7 (6.84) 83.1 (5.52) 74.7 (4.94) 69.7 (9.56) 91.0  Whole grains1 21.1 (4.10) 17.8 (2.41) 16.1 (2.74) 8.3 * u (2.51) 20.1  Refined grains 66.5 (4.34) 65.3 (5.56) 58.7 (5.07) 61.5 (8.86) 70.9  Bread 10.4 (1.50) 10.5 (1.45) 10.2 (1.94) 10.9 u (3.39) 11.8  Rolls 1.8 u (0.59) 2.4 u (0.91) 1.4 u (0.42) 3.2 u (2.33) 4.3 u  English muffin 0.6 u (0.51) 0.1 u (0.14) 0.2 u (0.25) 0.0 (0.00) 0.0  Bagels 2.0 u (1.18) 0.0 (0.00) 0.0 (0.00) 1.6 u (1.21) 0.0  Biscuits, scones, croissants 1.2 u (0.49) 1.5 u (0.70) 1.9 u (1.09) 2.4 u (1.50) 1.0 u  Muffins 3.8 (0.98) 4.3 u (1.55) 2.4 u (1.10) 1.3 u (1.06) 4.4 u  Cornbread 0.7 u (0.27) 0.9 u (0.45) 0.0 (0.00) 0.0 (0.00) 1.7 u  Corn tortillas 1.1 u (0.41) 2.0 u (0.74) 3.4 u (1.37) 0.2 * u (0.16) 0.0 u  Flour tortillas 0.4 u (0.23) 0.6 u (0.41) 1.1 u (0.75) 0.3 u (0.25) 0.0  Taco shells 0.1 u (0.04) 0.1 u (0.08) 0.0 u (0.04) 0.0 (0.00) 0.2 u  Crackers 6.6 (0.98) 6.5 (1.47) 3.9 (1.07) 8.5 u (3.31) 11.0  Breakfast/granola bar 2.4 (0.57) 1.9 u (0.82) 1.7 u (0.87) 3.1 u (2.28) 1.3 u  Pancakes, waffles, French toast 12.7 (2.05) 11.7 (2.18) 9.2 (1.82) 6.0 u (2.66) 16.7  Cold cereal 20.3 (1.13) 19.6 (1.55) 21.1 (1.72) 14.1 * (2.61) 18.1  Hot cereal 10.2 u (3.50) 7.6 (2.24) 5.8 u (2.70) 0.0 * (0.00) 11.0 u  Rice 9.4 (2.36) 10.0 (2.88) 10.3 u (3.58) 12.2 u (5.30) 4.9 u  Pasta 4.1 u (1.22) 3.1 u (1.50) 2.1 u (0.96) 5.8 u (5.02) 4.4 u Vegetables 77.2 (6.13) 87.4 (8.17) 83.2 (9.86) 51.0 * (11.05) 95.2  Raw vegetables 22.7 (5.10) 23.4 u (7.63) 19.1 u (6.21) 10.6 u (4.64) 31.3 u  Raw lettuce/greens 0.3 u (0.12) 0.4 u (0.17) 0.3 u (0.17) 0.0 (0.00) 0.5 u  Raw carrots 5.8 u (2.27) 6.8 u (3.88) 2.9 u (1.19) 5.7 u (4.14) 13.2 u  Raw tomatoes 2.2 u (1.41) 0.3 u (0.22) 0.0 (0.00) 0.2 u (0.23) 0.3 u  Raw cabbage/coleslaw 0.6 u (0.36) 1.1 u (0.65) 1.6 u (1.08) 0.0 (0.00) 0.0  Other raw (higher in vitamins A and C)2 0.2 (0.04) 0.3 u (0.17) 0.1 u (0.07) 0.0 (0.00) 0.1 u  Other raw (lower in vitamins A and C)2 5.2 u (2.26) 4.2 u (2.50) 4.4 u (4.25) 0.0 u (0.01) 4.3 u  Salads (w/greens) 8.4 (1.94) 10.4 (3.10) 9.8 u (4.01) 4.6 u (2.31) 12.9 u 

 Cooked vegetables, excl. potatoes 24.9 (2.78) 33.0 (3.63) 32.5 (4.71) 19.8 u (7.10) 36.3 

 Cooked green beans 2.4 (0.43) 3.3 (0.72) 4.0 (0.86) 0.8 ** u (0.52) 2.8 u  Cooked corn 6.8 (1.44) 8.8 (2.00) 11.3 (2.92) 10.3 u (6.72) 6.2 u  Cooked peas 1.2 u (0.43) 1.7 u (0.66) 1.6 u (0.83) 0.1 u (0.15) 2.2 u 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

 Cooked carrots 0.7 u (0.29) 0.9 u (0.36) 0.7 u (0.36) 0.1 u (0.07) 0.9 u  Cooked broccoli 2.4 u (0.89) 3.6 u (1.53) 2.7 u (1.67) 1.5 u (0.97) 5.5 u  Cooked tomatoes 6.1 (1.03) 7.9 (1.59) 7.2 (2.09) 1.9 * u (0.63) 10.0  Cooked mixed 0.5 u (0.24) 0.7 u (0.38) 1.2 u (0.67) 0.1 u (0.11) 0.1 u  Cooked starchy 1.2 u (0.58) 0.2 u (0.14) 0.0 u (0.03) 5.0 u (3.36) 0.2 u  Other cooked deep yellow 0.3 u (0.17) 0.5 u (0.32) 0.9 u (0.59) 0.0 (0.00) 0.0 u  Other cooked dark green 0.1 u (0.04) 0.1 u (0.07) 0.1 u (0.10) 0.0 (0.00) 0.1 u  Other cooked (higher in vitamins A and C)2 1.0 u (0.52) 1.7 u (0.93) 2.5 u (1.59) 0.0 (0.00) 0.3 u  Other cooked (lower in vitamins A and C)2 2.3 u (1.18) 3.6 u (1.99) 0.2 u (0.16) 0.0 u (0.03) 7.9 u  Other fried 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0  Cooked potatoes 29.5 (3.44) 30.8 (4.06) 31.2 (4.18) 20.6 (4.76) 27.6  Cooked potatoes-not fried 12.6 (2.92) 14.7 (3.14) 16.5 (3.73) 6.4 u (3.66) 12.7 u  Cooked potatoes-fried 16.9 (2.32) 16.1 (2.22) 14.7 (2.82) 14.2 (3.87) 14.9  Vegetable juice 0.1 u (0.08) 0.2 u (0.15) 0.4 u (0.27) 0.0 (0.00) 0.0 Fruit and 100% fruit juice 241.0 (14.06) 249.0 (12.97) 266.0 (20.06) 237.0 (36.69) 212.0 

 Any whole fruit 116.0 (8.70) 112.0 (6.04) 111.0 (10.93) 113.0 (30.77) 101.0 

Fresh fruit 91.0 (7.24) 80.1 (4.70) 78.9 (8.87) 103.0 u (31.00) 65.6 

Fresh orange 11.3 (2.03) 13.2 (1.90) 14.9 (2.90) 7.0 u (3.29) 9.7 u Fresh other citrus 0.1 u (0.06) 0.1 u (0.10) 0.0 (0.00) 0.0 (0.00) 0.3 u Fresh apple 26.1 (3.33) 28.4 (3.79) 29.7 (5.25) 14.2 * u (5.28) 21.7 Fresh banana 15.4 (2.42) 17.1 (2.96) 16.2 (3.46) 16.5 (3.57) 17.4 Fresh melon 1.7 u (0.73) 0.7 u (0.48) 0.7 u (0.69) 1.5 u (1.25) 0.1 u Fresh watermelon 9.5 u (3.19) 3.7 u (1.72) 3.3 u (2.65) 41.6 u (24.26) 1.3 u Fresh grapes 10.2 u (4.21) 4.2 (1.02) 5.4 u (1.70) 9.1 u (3.89) 2.6 u Fresh peach/nectarine 1.6 u (0.69) 1.5 u (0.67) 2.6 u (1.25) 0.7 u (0.51) 0.1 u Fresh pear 3.3 u (1.81) 2.5 u (1.31) 3.9 u (2.18) 1.2 u (1.16) 1.1 u Fresh berries 8.7 u (2.74) 6.1 u (3.05) 0.5 u (0.22) 7.8 u (4.13) 9.1 u Fresh pineapple 1.0 u (0.56) 0.9 u (0.69) 0.1 u (0.07) 1.5 u (1.53) 0.6 u Other fresh fruit 2.0 u (0.79) 1.6 u (0.65) 1.7 u (0.71) 1.9 u (1.43) 1.4 u Avocado/guacamole 0.2 u (0.10) 0.1 u (0.13) 0.0 u (0.01) 0.0 u (0.03) 0.3 u Lemon/lime - any form 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 

 Canned or frozen fruit, total 23.8 (3.39) 31.2 (4.69) 30.9 (4.92) 10.2 *** u (3.61) 34.9 

Canned or frozen in syrup 4.5 u (1.58) 4.9 (1.47) 4.2 u (1.57) 0.1 ** u (0.12) 6.0 u 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

 5–8 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP parti

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean 

Canned or frozen, no syrup 19.3 (2.99) 26.3 (4.01) 26.7 (4.45) 10.1 ** u (3.62) 28.9 

Applesauce, canned/ frozen apples 9.2 (2.11) 11.8 (2.97) 13.6 (3.93) 4.4 * u (2.51) 10.8 u Canned/frozen peaches 3.6 u (1.47) 2.7 u (0.90) 2.9 u (1.09) 0.6 u (0.57) 3.0 u Canned/frozen pineapple 2.8 u (0.89) 4.3 u (1.47) 3.2 u (1.23) 4.0 u (2.76) 6.5 u Other canned/frozen 8.2 (1.29) 12.4 (2.08) 11.2 (2.28) 1.3 *** u (0.85) 14.6 

100% Fruit juice 125.0 (10.31) 137.0 (13.78) 155.0 (16.98) 123.0 (19.00) 111.0 

Non-citrus juice 79.4 (9.34) 78.9 (10.91) 91.6 (12.36) 89.4 (19.02) 63.0 u Citrus juice 45.6 (5.61) 57.6 (7.04) 63.9 (9.51) 33.9 u (14.30) 47.9 

Dried fruit 0.7 u (0.50) 0.8 u (0.55) 1.2 u (1.01) 0.0 (0.00) 0.3 u 

Milk and milk products 387.0 (15.32) 456.0 (16.81) 471.0 (18.74) 259.0 *** (43.44) 428.0 

Cow’s milk, total 356.0 (15.05) 431.0 (15.11) 449.0 (17.77) 218.0 *** (35.49) 401.0 

Unflavored white milk, total 237.0 (13.05) 254.0 (17.55) 266.0 (20.67) 180.0 * (32.84) 216.0 

Unflavored whole milk 61.3 (7.33) 72.4 (9.87) 79.6 (14.02) 76.3 (21.33) 68.4 Unflavored non-whole, total 166.0 (12.41) 168.0 (19.03) 168.0 (19.61) 92.6 ** (18.56) 140.0 

2% milk, unflavored 116.0 (10.38) 126.0 (16.31) 119.0 (19.24) 64.0 * (17.39) 106.0 1% milk, unflavored 31.0 (5.49) 29.7 (5.50) 34.0 (8.79) 17.5 u (6.91) 24.0 Skim milk, unflavored 19.4 u (6.77) 12.7 u (5.75) 15.8 u (7.47) 11.1 u (7.16) 10.6 u 

 Unflavored, fat not specified 9.5 (1.90) 13.6 (3.15) 17.8 (5.21) 10.7 u (4.96) 7.2 u 

 Flavored milk, total 119.0 (8.17) 177.0 (8.67) 183.0 (11.63) 38.2 *** u (15.16) 185.0 

 Flavored, whole milk 18.5 (4.23) 28.3 (5.86) 38.5 (8.14) 4.6 *** u (4.38) 14.4 u  Flavored non-whole, total 75.6 (8.26) 105.0 (10.12) 101.0 (12.64) 28.5 *** u (15.10) 125.0 

 2% milk, flavored 47.2 (7.54) 62.4 (9.21) 56.3 (9.58) 28.5 u (15.10) 79.7  1% milk, flavored 26.1 (5.47) 39.5 (7.89) 39.6 (8.65) 0.0 *** (0.00) 44.7 u 

 Skim milk, flavored 2.3 u (1.14) 3.3 u (1.81) 5.0 u (3.18) 0.0 (0.00) 0.2 u  Flavored, fat not specified 25.4 (4.63) 44.0 (7.55) 43.8 (7.64) 5.1 *** u (3.21) 45.8 u Soymilk 6.0 u (4.03) 1.9 u (1.28) 3.1 u (2.25) 0.0 (0.00) 0.4 u Dry or evaporated milk 0.0 u (0.01) 0.0 u (0.01) 0.0 (0.00) 0.0 u (0.02) 0.0 u Yogurt 15.3 (3.19) 11.4 (2.80) 9.8 (2.76) 36.6 u (16.75) 11.4 u Cheese 9.0 (1.70) 10.9 (2.69) 9.0 (2.51) 4.7 (1.28) 15.3 u 

Meat and meat alternates 66.9 (4.76) 67.4 (4.45) 69.6 (6.00) 57.9 (11.16) 61.7 

Beef 7.8 (2.16) 6.5 (1.70) 6.9 u (2.13) 4.5 u (2.24) 1.9 u Ground beef 1.2 u (0.65) 1.2 u (0.60) 1.4 u (0.81) 0.0 (0.00) 1.1 u 

 Pork 2.6 u (0.85) 2.4 (0.70) 2.3 u (0.83) 8.1 u (5.39) 1.6 u 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Ham 0.2 u (0.14) 0.1 u (0.07) 0.1 u (0.13) 1.1 u (1.03) 0.0 (Lamb and misc. meats 0.0 u (0.04) 0.0 (0.00) 0.0 (0.00) 0.3 u (0.30) 0.0 (Chicken 26.0 (2.03) 31.3 (2.69) 37.1 (4.06) 11.0 *** (2.86) 27.2 (Turkey 1.3 u (0.84) 2.1 u (1.56) 0.8 u (0.66) 1.0 u (1.03) 4.4 u (Organ meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (Hot dogs 0.9 (0.24) 0.9 u (0.29) 1.1 u (0.39) 3.6 u (1.69) 0.6 u (Cold cuts 2.6 u (0.81) 2.2 u (1.31) 1.3 u (0.60) 3.0 u (1.52) 3.9 u (Fish 3.3 u (1.18) 3.9 u (1.17) 3.4 u (1.74) 8.7 u (7.43) 4.2 u (Shellfish 0.6 u (0.22) 0.7 u (0.35) 0.6 u (0.35) 0.0 u (0.04) 0.9 u (Bacon/sausage 2.2 u (0.72) 1.8 u (0.63) 2.7 u (1.12) 1.0 u (0.58) 0.8 u (Eggs 8.8 (2.00) 7.2 (1.98) 5.9 u (1.88) 7.5 u (2.43) 6.2 u (Beans 3.5 (0.81) 4.1 (1.07) 5.0 u (1.94) 3.6 u (2.34) 2.5 u (Baked/refried beans 0.9 u (0.37) 1.3 u (0.66) 0.7 u (0.50) 0.9 u (0.63) 2.3 u (Soy products 0.4 u (0.35) 0.1 u (0.12) 0.0 (0.00) 0.0 (0.00) 0.3 u (Protein/meal enhancement 1.7 u (1.07) 1.1 u (1.04) 0.0 (0.00) 2.9 u (2.87) 2.8 u (Nuts 1.6 u (1.15) 0.3 u (0.17) 0.1 u (0.13) 0.7 u (0.36) 0.6 u (Peanut/almond butter 1.0 u (0.52) 0.3 u (0.12) 0.1 u (0.07) 0.1 u (0.05) 0.5 u (Seeds 0.3 u (0.19) 0.0 u (0.02) 0.0 (0.00) 0.0 (0.00) 0.0 (

Mixed dishes 252.0 (11.59) 260.0 (12.99) 265.0 (13.59) 251.0 (31.12) 265.0 (2

Tomato sauce and meat (no pasta) 1.2 u (1.11) 0.2 u (0.18) 0.2 u (0.25) 9.3 u (9.09) 0.3 u (Chili con carne 2.1 u (1.50) 3.4 u (2.70) 0.3 u (0.21) 0.0 (0.00) 8.3 u (Meat mixtures w/ red meat 9.4 (2.42) 12.0 (3.43) 12.4 (3.72) 9.9 u (5.21) 13.3 u (Meat mixtures w/ chicken/turkey 17.0 (3.08) 17.6 (4.19) 16.2 u (5.01) 18.6 u (8.32) 15.9 u (Meat mixtures w/ fish 1.3 u (0.92) 0.4 u (0.23) 0.5 u (0.37) 0.3 u (0.30) 0.3 u (Hamburgers/cheeseburgers 17.4 (3.55) 14.8 (2.59) 15.1 (3.49) 17.7 u (6.55) 13.9 (Other sandwiches 51.9 (3.42) 52.8 (5.48) 57.8 (5.63) 48.9 (7.82) 48.9 (

Hot dogs 11.9 (2.06) 18.3 (3.55) 19.4 (3.92) 7.1 * u (3.42) 17.6 u (Luncheon meat 17.2 (2.11) 15.5 (2.60) 11.1 (2.68) 21.3 u (7.66) 23.6 (Beef, pork, ham 5.4 (1.28) 7.0 (1.59) 10.4 (2.53) 3.9 u (2.31) 3.2 u (Chicken, turkey 3.4 u (1.06) 3.3 u (1.13) 5.0 u (1.85) 2.4 u (1.30) 0.9 u (Cheese (no meat) 3.7 u (1.60) 2.9 u (1.20) 3.9 u (2.01) 3.0 u (2.24) 1.5 u (Fish 0.8 u (0.48) 1.1 u (0.69) 1.3 u (1.18) 1.8 u (1.86) 1.1 u (Peanut butter 8.7 (1.28) 4.1 (0.95) 6.2 (1.66) 7.5 u (2.70) 1.1 u (Breakfast sandwiches 0.7 u (0.29) 0.6 u (0.37) 0.6 u (0.51) 1.8 u (1.29) 0.0 (

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

 Pizza (no meat) 13.9 (2.06) 15.0 (2.06) 19.3 (3.93) 10.4 u (6.55) 10.9 u  Pizza w/ meat 19.9 (3.83) 23.4 (3.85) 25.6 (3.52) 43.6 u (23.58) 23.0  Mexican entrees 27.2 (4.48) 24.2 (3.56) 27.5 (5.07) 38.1 u (12.06) 16.8  Macaroni and cheese 25.5 (4.64) 19.0 u (6.02) 11.8 (3.46) 7.2 u (3.54) 29.1 u ( Pasta dishes 23.1 (3.77) 28.9 (5.37) 22.7 u (6.85) 14.2 (3.12) 42.3  Rice dishes 5.8 (1.21) 8.0 (2.39) 6.1 u (2.34) 6.5 u (2.81) 10.9 u  Other grain mixtures 1.4 u (0.66) 0.8 u (0.36) 0.5 u (0.30) 0.0 (0.00) 1.2 u  Meat soup 13.4 (3.49) 14.0 u (4.42) 22.8 u (8.01) 18.4 u (9.18) 3.8 u  Bean soup 0.1 u (0.06) 0.1 u (0.12) 0.2 u (0.21) 0.0 (0.00) 0.0  Grain soups 17.6 (4.62) 20.4 (5.86) 22.1 (6.23) 5.7 * u (2.90) 20.5 u ( Vegetables mixtures (incl. soup) 2.3 u (0.78) 2.5 u (0.98) 2.2 u (0.92) 1.8 u (1.52) 3.2 u 

Entrée salads 1.3 u (0.63) 2.3 u (1.16) 1.9 u (1.04) 0.0 (0.00) 2.3 u 

Beverages excluding milk and 100% fruit juice 704.0 (32.20) 617.0 (26.30) 623.0 (30.74) 771.0 * (57.74) 632.0 (

Coffee 2.0 u (1.02) 1.8 u (1.37) 3.2 u (2.52) 8.4 u (5.55) 0.0 Tea 21.0 (3.29) 21.7 (4.54) 21.2 u (7.59) 27.8 u (9.79) 25.3 Beer 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Wine 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Liquor 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Water (plain) 378.0 (26.12) 341.0 (28.91) 335.0 (32.99) 327.0 (37.38) 353.0 (Noncarbonated, sweetened drinks 141.0 (8.96) 122.0 (11.35) 113.0 (16.06) 186.0 * (25.91) 136.0 (Noncarbonated, low-calorie/sugarfree drinks 50.3 u (17.42) 28.6 (5.97) 24.5 u (7.91) 64.1 *** (8.12) 38.7 u (Energy drinks 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 Any soda 111.0 (9.54) 102.0 (11.88) 126.0 (17.66) 158.0 (40.56) 78.7 (

Soda, regular 96.8 (8.88) 91.9 (10.74) 111.0 (14.92) 146.0 (38.22) 74.6 (Soda, sugar-free 14.4 u (4.34) 10.1 u (5.64) 14.5 u (9.76) 12.2 u (8.46) 4.1 u 

Sweets and desserts 108.0 (7.41) 91.0 (8.17) 93.2 (12.50) 104.0 (13.68) 94.8 (

Sugar and sugar substitutes 0.7 (0.14) 0.7 (0.18) 0.8 (0.22) 0.8 u (0.57) 0.6 u Syrups/sweet toppings 6.0 (0.84) 5.7 (0.91) 5.1 (1.17) 2.2 u (1.26) 6.8 Jelly 0.7 u (0.32) 0.6 u (0.35) 0.8 u (0.56) 1.1 u (0.76) 0.5 u Jello 2.9 u (1.00) 2.5 u (1.00) 3.4 u (1.63) 8.2 u (5.85) 1.7 u Candy 14.2 (1.88) 13.3 (2.55) 11.9 (2.70) 17.6 (3.48) 16.5 Ice cream 35.2 (5.55) 24.5 (4.57) 22.8 (5.09) 24.3 (5.96) 28.2 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 3.4 u (1.21) 2.4 u (1.15) 3.1 u (1.89) 4.3 u (3.25) 1.7 u (Ice/popsicles 12.2 (2.13) 7.2 (1.41) 10.0 (2.40) 14.7 u (8.16) 3.6 u (

 Sweet rolls 1.9 (0.51) 2.8 (0.82) 3.6 u (1.20) 0.5 * u (0.46) 1.5 u ( Cake/cupcakes 7.0 (1.57) 9.3 (2.05) 7.8 u (2.71) 3.9 u (2.22) 12.9 u (

Cookies 15.1 (1.36) 14.6 (1.68) 15.6 (1.63) 15.9 (4.30) 14.0 u (Pies/cobblers 1.4 u (0.71) 1.6 u (1.15) 2.3 u (1.97) 0.0 (0.00) 1.0 u (0Pastries 3.6 (0.99) 3.0 u (1.01) 2.0 u (0.74) 7.5 u (3.75) 4.6 u (Doughnuts 3.5 u (1.07) 2.8 u (0.93) 4.0 u (1.51) 3.0 u (1.92) 1.2 u (0

Salty snacks 19.0 (1.92) 20.5 (2.76) 18.5 (2.17) 19.2 (3.75) 21.0 (

Corn-based salty snacks 8.3 (1.12) 8.3 (1.66) 7.5 (1.82) 6.5 u (2.37) 10.7 u (

 Pretzels/party mix 3.6 u (1.13) 3.6 u (1.62) 2.1 u (0.77) 3.6 u (1.78) 2.3 u (0

 Popcorn 2.8 (0.44) 3.6 (0.68) 2.7 (0.64) 3.3 u (1.44) 4.6 u (

 Potato chips 4.4 (0.54) 5.1 (0.73) 6.2 (1.02) 5.8 (1.70) 3.3 u (

Added fats and oils 5.1 (0.70) 4.0 (0.64) 3.9 (0.91) 7.2 u (3.14) 4.2 (0

Butter 0.5 (0.10) 0.5 (0.12) 0.3 u (0.11) 0.3 u (0.16) 0.8 u (0Margarine 0.9 (0.20) 0.6 u (0.18) 0.4 u (0.19) 1.7 u (1.11) 0.9 u (0Other added fats 0.3 u (0.14) 0.4 u (0.19) 0.3 u (0.21) 0.0 u (0.01) 0.7 u (0

 Other added oils 0.0 u (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Salad dressing 0.6 u (0.25) 0.6 u (0.22) 0.6 u (0.32) 0.2 u (0.16) 0.7 u (0 Mayonnaise 0.1 u (0.05) 0.0 u (0.02) 0.0 u (0.01) 0.0 (0.00) 0.1 u (0 Gravy 1.1 u (0.42) 1.0 u (0.33) 1.3 u (0.55) 3.1 u (2.93) 0.8 u (0 Cream cheese 0.4 u (0.29) 0.0 (0.00) 0.0 (0.00) 0.3 u (0.26) 0.0 (0 Cream/sour cream 1.3 u (0.41) 0.9 u (0.37) 0.9 u (0.56) 1.6 u (1.65) 0.4 u (0Other 2.1 (0.50) 2.0 u (0.60) 2.7 u (0.99) 2.0 u (1.26) 1.1 u (0

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

Sample size 1,151 - 675 - 416 - 206 - 220 Grains 92.6 (5.38) 95.5 (7.81) 90.1 (9.05) 75.4 (7.44) 98.1  Whole grains1 14.4 (2.00) 17.1 (3.51) 16.9 u (5.40) 7.3 u (2.24) 15.2  Refined grains 78.2 (5.32) 78.4 (7.40) 73.3 (6.63) 68.1 (7.65) 82.9  Bread 15.7 (2.76) 16.5 (4.77) 9.7 (1.59) 9.5 u (4.15) 25.1 u  Rolls 2.8 u (0.98) 3.8 u (1.28) 2.8 (0.66) 4.5 u (2.55) 5.7 u  English muffin 0.2 u (0.15) 0.1 u (0.06) 0.1 u (0.12) 0.0 (0.00) 0.0  Bagels 4.5 (1.16) 2.7 u (1.25) 2.8 u (1.63) 1.5 u (0.74) 2.8 u  Biscuits, scones, croissants 1.4 u (0.46) 2.5 u (1.04) 4.1 u (1.73) 1.0 u (0.75) 0.5 u  Muffins 4.3 u (1.85) 6.3 u (3.17) 2.0 u (1.21) 3.1 u (1.88) 12.8 u  Cornbread 1.1 u (0.42) 0.8 u (0.41) 1.2 u (0.71) 0.4 u (0.32) 0.3 u  Corn tortillas 1.5 (0.34) 2.2 (0.52) 3.5 (0.89) 1.8 u (0.87) 0.1 u  Flour tortillas 1.2 u (0.57) 0.3 u (0.17) 0.5 u (0.31) 0.5 u (0.34) 0.0 u  Taco shells 0.3 u (0.25) 0.5 u (0.50) 1.0 u (0.90) 0.1 u (0.07) 0.0 u  Crackers 4.9 (0.63) 4.2 (0.68) 3.7 (0.81) 4.9 u (1.96) 5.2  Breakfast/granola bar 2.2 (0.43) 2.1 (0.50) 0.6 u (0.22) 3.4 u (1.94) 3.2 u  Pancakes, waffles, French toast 14.7 (2.46) 11.1 (2.01) 7.7 (1.76) 14.6 u (5.55) 14.1  Cold cereal 15.0 (1.50) 13.9 (1.39) 12.7 (1.27) 15.5 (4.06) 15.3  Hot cereal 6.5 (1.95) 11.5 u (3.54) 15.6 u (5.69) 1.1 * u (0.69) 7.3 u  Rice 13.1 (2.48) 16.2 (3.69) 21.9 (5.39) 13.1 u (5.30) 3.9 u  Pasta 3.0 u (1.07) 0.9 u (0.47) 0.2 u (0.22) 0.4 u (0.42) 1.8 u Vegetables 81.3 (6.74) 86.3 (8.70) 91.6 (9.43) 52.1 *** (6.97) 82.2  Raw vegetables 19.8 (3.40) 18.9 (4.33) 16.3 (3.45) 21.2 u (7.29) 22.6 u  Raw lettuce/greens 0.3 u (0.12) 0.5 u (0.21) 0.7 u (0.36) 0.0 u (0.04) 0.2 u  Raw carrots 4.0 (1.07) 2.9 u (0.99) 2.4 u (0.92) 3.1 u (2.54) 3.8 u  Raw tomatoes 0.6 u (0.30) 0.1 u (0.06) 0.1 u (0.11) 1.6 u (1.58) 0.0  Raw cabbage/coleslaw 0.2 u (0.18) 0.0 u (0.04) 0.1 u (0.08) 0.0 (0.00) 0.0  Other raw (higher in vitamins A and C)2 0.7 u (0.34) 0.9 u (0.49) 0.7 u (0.64) 0.0 (0.00) 1.3 u  Other raw (lower in vitamins A and C)2 1.5 (0.44) 1.7 u (0.68) 1.5 u (0.65) 1.7 u (1.52) 1.2 u  Salads (w/greens) 12.6 (3.02) 12.8 u (4.27) 10.8 (3.10) 14.7 u (6.61) 16.1 u 

 Cooked vegetables, excl. potatoes 25.0 (2.89) 32.6 (4.13) 39.1 (6.06) 7.5 *** (2.16) 23.2 

 Cooked green beans 5.9 u (1.81) 8.1 u (2.64) 13.1 u (4.60) 0.0 ** u (0.02) 2.1 u  Cooked corn 4.9 (1.13) 6.6 (1.51) 7.3 (2.09) 1.6 * u (0.76) 6.3 u  Cooked peas 0.7 u (0.32) 0.9 u (0.51) 1.6 u (0.91) 0.0 (0.00) 0.0 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

 Cooked carrots 0.7 u (0.27) 1.2 u (0.47) 1.5 u (0.56) 0.1 * u (0.07) 0.9 u  Cooked broccoli 2.3 (0.60) 2.8 u (0.85) 3.4 (0.97) 1.0 u (0.75) 2.2 u  Cooked tomatoes 5.3 (0.78) 6.6 (0.85) 6.1 (1.14) 2.6 * u (1.18) 6.9  Cooked mixed 1.0 u (0.40) 1.7 u (0.70) 0.4 u (0.25) 0.0 (0.00) 2.6 u  Cooked starchy 0.4 u (0.25) 0.8 u (0.50) 1.1 u (0.84) 0.0 (0.00) 0.5 u  Other cooked deep yellow 0.6 u (0.25) 0.8 u (0.42) 1.3 u (0.75) 0.1 u (0.10) 0.2 u  Other cooked dark green 1.6 u (0.68) 1.4 u (0.47) 2.5 u (0.86) 0.1 ** u (0.05) 0.0  Other cooked (higher in vitamins A and C)2 0.6 u (0.26) 0.3 u (0.25) 0.1 u (0.07) 2.1 u (1.34) 0.2 u  Other cooked (lower in vitamins A and C)2 1.0 u (0.44) 1.3 u (0.73) 0.5 u (0.30) 0.0 (0.00) 1.3 u  Other fried 0.1 u (0.06) 0.2 u (0.13) 0.3 u (0.23) 0.0 (0.00) 0.0  Cooked potatoes 32.8 (4.03) 34.4 (3.54) 35.6 (4.91) 23.4 (5.77) 36.4  Cooked potatoes-not fried 16.5 (3.29) 16.4 (2.82) 20.8 (4.74) 9.8 u (3.67) 12.1  Cooked potatoes-fried 16.3 (2.55) 18.0 (3.48) 14.8 (2.14) 13.6 (3.44) 24.3 u  Vegetable juice 3.7 u (3.08) 0.3 u (0.34) 0.6 u (0.62) 0.0 (0.00) 0.0 Fruit and 100% fruit juice 198.0 (11.93) 217.0 (20.42) 241.0 (16.96) 176.0 * (23.13) 188.0 

 Any whole fruit 98.3 (5.25) 109.0 (7.23) 118.0 (11.64) 66.4 ** (10.49) 101.0 

Fresh fruit 81.4 (4.66) 85.5 (6.71) 89.6 (10.78) 56.3 * (9.69) 81.8 

Fresh orange 9.2 (1.71) 11.5 (2.71) 15.9 (4.52) 5.5 u (2.93) 4.6 u Fresh other citrus 0.2 u (0.12) 0.0 u (0.02) 0.0 (0.00) 1.0 u (0.87) 0.0 u Fresh apple 27.5 (3.20) 32.0 (3.38) 33.0 (5.04) 10.6 *** u (3.47) 31.4 Fresh banana 13.0 (2.45) 14.6 (3.88) 18.9 u (6.76) 16.2 u (6.23) 9.5 u Fresh melon 2.5 (0.70) 2.0 u (1.10) 3.4 u (1.97) 3.6 u (2.37) 0.2 u Fresh watermelon 5.8 u (2.24) 2.8 u (1.81) 0.3 u (0.20) 6.8 u (4.55) 5.9 u Fresh grapes 7.8 (1.54) 5.9 (1.52) 4.0 (0.77) 4.4 u (2.36) 9.2 u Fresh peach/nectarine 1.8 u (0.75) 2.1 u (0.82) 3.2 u (1.47) 0.4 u (0.31) 0.9 u Fresh pear 1.8 u (0.56) 2.9 u (1.03) 3.8 u (1.53) 0.5 * u (0.53) 1.3 u Fresh berries 4.1 u (1.86) 2.3 u (1.15) 1.9 u (0.88) 3.6 u (2.61) 3.2 u Fresh pineapple 1.5 (0.35) 2.4 (0.52) 2.6 u (1.59) 0.0 (0.00) 2.5 u Other fresh fruit 6.1 u (2.40) 6.8 u (4.33) 2.4 u (1.24) 3.6 u (1.70) 12.8 u Avocado/guacamole 0.1 u (0.06) 0.1 u (0.11) 0.0 (0.00) 0.0 (0.00) 0.3 u Lemon/lime - any form 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 

 Canned or frozen fruit, total 16.8 (2.10) 23.2 (3.00) 27.9 (5.20) 10.0 ** u (3.92) 19.4 

Canned or frozen in syrup 2.6 (0.75) 3.3 (0.96) 5.2 u (1.59) 0.9 * u (0.85) 1.1 u 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

Canned or frozen, no syrup 14.2 (1.94) 19.9 (3.05) 22.7 (5.04) 9.2 * u (3.85) 18.3 

Applesauce, canned/ frozen apples 5.2 (1.35) 3.8 u (1.50) 3.0 u (1.47) 8.5 u (3.75) 5.3 u Canned/frozen peaches 3.6 (0.92) 6.0 (1.41) 7.0 (1.97) 0.4 *** u (0.36) 5.5 u Canned/frozen pineapple 3.3 u (1.07) 6.0 u (1.99) 7.5 u (3.22) 0.0 * (0.00) 4.2 u Other canned/frozen 4.7 (1.09) 7.4 (1.90) 10.4 (3.08) 1.2 ** u (0.90) 4.3 u 

100% Fruit juice 99.3 (9.76) 109.0 (16.03) 124.0 (14.77) 109.0 (20.85) 86.3 u 

Non-citrus juice 57.6 (7.29) 60.8 (10.88) 77.9 (15.14) 64.1 (17.86) 42.2 u Citrus juice 41.6 (6.16) 47.9 (8.55) 45.9 (6.79) 45.4 u (15.63) 44.2 u 

Dried fruit 0.1 u (0.03) 0.0 u (0.02) 0.0 u (0.02) 0.1 u (0.06) 0.0 u 

Milk and milk products 319.0 (16.89) 410.0 (29.50) 374.0 (16.93) 202.0 *** (22.94) 461.0 

Cow’s milk, total 303.0 (16.43) 394.0 (29.07) 361.0 (15.96) 192.0 *** (22.44) 440.0 

Unflavored white milk, total 209.0 (17.47) 234.0 (31.61) 197.0 (17.37) 173.0 (24.52) 279.0 

Unflavored whole milk 55.9 (16.06) 71.7 u (31.60) 56.7 (8.56) 66.5 u (22.40) 94.2 u Unflavored non-whole, total 143.0 (9.49) 148.0 (13.46) 126.0 (14.14) 96.2 (16.94) 172.0 

2% milk, unflavored 82.8 (7.05) 85.6 (8.74) 80.7 (11.33) 63.4 (15.66) 81.7 1% milk, unflavored 39.4 (5.96) 41.6 (7.47) 34.2 (7.66) 26.0 u (13.92) 53.6 Skim milk, unflavored 21.2 (4.48) 20.9 u (6.60) 11.2 u (4.72) 6.9 u (5.89) 36.7 u 

 Unflavored, fat not specified 9.3 (1.64) 14.2 (3.17) 14.2 u (4.46) 10.3 u (6.61) 13.1 u 

 Flavored milk, total 94.2 (7.59) 160.0 (9.77) 164.0 (13.90) 18.7 *** u (9.98) 161.0 

 Flavored, whole milk 18.4 (3.45) 34.5 (6.01) 44.9 (9.14) 6.5 *** u (6.29) 22.3 u  Flavored non-whole, total 51.7 (6.77) 89.1 (11.67) 75.8 (14.13) 9.9 *** u (7.44) 108.0 

 2% milk, flavored 28.6 (4.53) 50.8 (8.73) 44.3 (11.14) 7.4 ** u (7.04) 57.5  1% milk, flavored 19.3 (3.81) 31.0 (6.27) 25.3 u (7.63) 2.5 ** u (2.16) 42.5 

 Skim milk, flavored 3.8 u (1.81) 7.3 u (3.55) 6.2 u (2.53) 0.0 * (0.00) 8.6 u  Flavored, fat not specified 24.2 (3.82) 36.9 (4.87) 43.5 (5.82) 2.3 *** u (2.22) 29.7 u Soymilk 1.1 u (0.47) 0.5 u (0.29) 0.5 u (0.46) 0.4 u (0.44) 0.5 u Dry or evaporated milk 0.0 u (0.02) 0.0 (0.00) 0.0 (0.00) 0.1 u (0.12) 0.0 Yogurt 7.5 (2.17) 8.1 u (2.66) 6.1 u (1.89) 3.0 u (1.34) 11.8 u Cheese 7.2 (1.23) 6.8 (1.34) 6.3 (1.82) 6.5 u (1.97) 8.3 u 

Meat and meat alternates 74.8 (5.93) 83.8 (6.83) 93.9 (10.99) 70.8 (17.76) 73.0 

Beef 3.7 (0.86) 4.3 (1.22) 4.1 u (1.27) 5.3 u (2.54) 5.1 u Ground beef 0.1 u (0.05) 0.1 u (0.09) 0.1 u (0.14) 0.0 (0.00) 0.2 u 

 Pork 5.4 u (1.71) 7.8 u (3.24) 6.4 u (2.08) 2.4 u (1.60) 10.1 u 

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 0.1 u (0.05) 0.2 u (0.10) 0.3 u (0.18) 0.1 u (0.08) 0.0 (0Lamb and misc. meats 0.1 u (0.08) 0.1 u (0.15) 0.3 u (0.27) 0.1 u (0.10) 0.0 (0Chicken 28.3 (4.16) 38.2 (5.93) 45.9 (9.37) 24.4 u (7.55) 32.1 (7Turkey 2.7 u (1.99) 0.4 u (0.21) 0.5 u (0.31) 3.1 u (1.90) 0.4 u (0Organ meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Hot dogs 1.0 u (0.35) 1.8 u (0.69) 2.2 u (0.80) 0.4 u (0.40) 1.6 u (1Cold cuts 1.4 u (0.47) 1.8 u (0.89) 1.2 u (0.68) 0.7 u (0.30) 2.8 u (2Fish 3.8 (1.08) 4.2 u (1.69) 4.1 u (2.70) 3.3 u (1.31) 2.6 u (1Shellfish 0.9 u (0.31) 0.8 u (0.33) 0.7 u (0.35) 0.9 u (0.61) 0.4 u (0Bacon/sausage 5.3 (1.00) 5.4 u (1.71) 6.4 u (2.84) 5.8 u (2.46) 4.0 u (1Eggs 13.4 (2.73) 7.1 (1.71) 9.5 (2.39) 20.3 u (9.55) 2.9 u (1Beans 3.9 (1.07) 5.1 u (1.64) 5.8 (1.72) 2.1 u (1.42) 4.1 u (3Baked/refried beans 1.8 u (0.70) 3.3 u (1.36) 5.8 u (2.35) 0.5 * u (0.48) 0.5 u (0Soy products 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Protein/meal enhancement 0.7 u (0.58) 1.4 u (1.16) 0.0 (0.00) 0.0 (0.00) 3.4 u (2Nuts 0.6 (0.15) 0.5 u (0.24) 0.1 u (0.10) 0.6 u (0.33) 1.0 u (0Peanut/almond butter 1.5 u (0.59) 0.8 u (0.42) 0.1 u (0.11) 0.1 u (0.11) 1.8 u (0Seeds 0.2 u (0.10) 0.2 u (0.12) 0.4 u (0.22) 0.6 u (0.55) 0.0 u (0

Mixed dishes 337.0 (15.17) 353.0 (20.67) 345.0 (24.30) 351.0 (41.71) 367.0 (3

Tomato sauce and meat (no pasta) 0.7 u (0.65) 0.0 u (0.04) 0.1 u (0.08) 0.0 (0.00) 0.0 (0Chili con carne 2.1 u (1.31) 4.1 u (2.63) 0.0 u (0.05) 0.1 u (0.06) 10.0 u (6Meat mixtures w/ red meat 15.9 (4.41) 20.8 u (7.39) 20.5 u (10.18) 10.9 u (4.28) 23.8 u (1Meat mixtures w/ chicken/turkey 14.9 (3.59) 17.1 u (6.70) 11.4 u (4.03) 9.4 u (3.96) 24.1 u (1Meat mixtures w/ fish 1.7 u (0.77) 2.2 u (1.39) 1.6 u (0.89) 2.0 u (1.70) 3.2 u (3Hamburgers/cheeseburgers 26.0 (4.00) 32.3 (5.89) 18.9 (3.63) 24.8 (6.44) 47.8 (1Other sandwiches 82.4 (5.98) 80.8 (7.99) 87.2 (11.30) 86.2 (12.15) 72.1 (1

Hot dogs 12.0 (1.93) 17.3 (3.60) 22.7 (5.95) 8.9 * u (3.28) 10.8 u (3Luncheon meat 26.7 (3.57) 21.7 (4.88) 26.7 (7.01) 42.3 (11.39) 12.4 u (4Beef, pork, ham 10.3 (1.60) 9.0 (1.95) 8.2 u (2.53) 13.3 u (4.53) 9.3 u (3Chicken, turkey 14.8 (2.27) 15.8 (3.02) 15.8 (4.36) 10.9 u (4.21) 17.2 u (5Cheese (no meat) 2.9 u (0.92) 3.9 u (1.66) 4.7 u (2.90) 3.7 u (2.09) 3.3 u (1Fish 3.3 u (1.69) 2.1 u (0.67) 2.7 u (1.18) 0.2 * u (0.19) 1.4 u (0Peanut butter 7.1 (1.09) 4.0 (0.88) 4.6 (1.24) 3.5 u (1.43) 2.8 u (1Breakfast sandwiches 5.3 u (2.53) 7.1 u (4.84) 1.9 u (1.14) 3.4 u (2.56) 15.0 u (1

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Pizza (no meat) 13.0 (2.26) 18.9 (4.06) 17.8 (4.84) 6.7 * u (2.60) 22.3 ( Pizza w/ meat 23.0 (2.63) 29.0 (3.61) 32.0 (4.52) 15.3 * u (5.65) 25.6 ( Mexican entrees 38.6 (5.21) 43.9 (8.41) 49.9 (10.51) 43.1 (10.16) 35.7 ( Macaroni and cheese 19.3 (3.17) 25.7 (5.93) 18.3 u (5.63) 21.0 u (9.98) 37.8 u (1 Pasta dishes 48.0 (11.78) 34.6 (6.88) 31.0 (7.58) 74.7 u (42.42) 40.5 u (1 Rice dishes 9.2 (1.80) 7.7 (1.73) 8.8 u (2.75) 11.8 u (4.11) 6.0 u ( Other grain mixtures 5.8 u (2.05) 3.1 (0.92) 2.4 u (1.08) 1.5 u (1.30) 2.3 u ( Meat soup 11.5 (2.57) 7.8 u (2.40) 12.0 u (4.36) 15.1 u (7.50) 2.9 u ( Bean soup 0.0 u (0.01) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 ( Grain soups 11.6 (2.54) 13.1 (3.36) 17.5 (4.70) 16.3 u (5.51) 6.8 u ( Vegetables mixtures (incl. soup) 7.8 (2.29) 5.4 u (2.23) 8.8 u (3.99) 11.4 u (5.43) 1.4 u (

Entrée salads 5.8 u (2.42) 6.9 (2.05) 7.2 u (2.46) 0.8 * u (0.74) 5.0 u (

Beverages excluding milk and 100% fruit juice 1,035.0 (60.64) 863.0 (49.46) 779.0 (39.83) 1,090.0 *** (62.43) 975.0 (1

Coffee 6.1 u (2.85) 5.5 u (2.69) 8.8 u (4.48) 3.8 u (1.46) 1.5 u (Tea 55.1 (9.16) 46.0 (12.00) 43.8 (9.99) 60.6 (18.02) 51.7 u (2Beer 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (Wine 0.1 u (0.10) 0.2 u (0.21) 0.0 (0.00) 0.0 (0.00) 0.5 u (Liquor 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (Water (plain) 501.0 (37.91) 418.0 (37.32) 342.0 (33.06) 519.0 ** (58.28) 497.0 (7Noncarbonated, sweetened drinks 188.0 (17.44) 166.0 (26.03) 175.0 (25.96) 215.0 (38.58) 157.0 u (5Noncarbonated, low-calorie/sugarfree drinks 60.1 u (31.12) 29.0 u (9.60) 19.6 (5.05) 27.0 u (10.40) 43.8 u (2Energy drinks 4.5 u (2.63) 6.1 u (4.45) 9.3 u (8.09) 7.5 u (5.97) 2.6 u (Any soda 220.0 (21.18) 193.0 (24.98) 181.0 (35.05) 257.0 (39.32) 221.0 (3

Soda, regular 191.0 (16.88) 180.0 (23.62) 176.0 (34.89) 221.0 (40.24) 194.0 (3Soda, sugar-free 29.3 u (8.86) 13.1 u (4.40) 4.2 u (2.06) 35.2 * u (12.89) 26.9 u (1

Sweets and desserts 105.0 (6.08) 102.0 (9.65) 86.3 (7.62) 109.0 (10.14) 128.0 (1

Sugar and sugar substitutes 1.3 u (0.55) 1.4 u (1.01) 0.5 (0.16) 2.2 u (1.63) 2.8 u (Syrups/sweet toppings 5.8 (0.78) 4.6 (0.77) 4.5 (0.96) 6.3 u (2.54) 4.3 u (Jelly 0.7 u (0.31) 0.8 u (0.52) 0.5 (0.16) 0.2 u (0.14) 1.4 u (Jello 1.8 (0.54) 2.0 u (0.60) 2.4 u (0.89) 1.7 u (1.17) 1.5 u (Candy 13.3 (1.78) 13.2 (2.70) 15.4 (4.20) 15.1 (3.19) 11.0 (Ice cream 32.7 (3.48) 29.5 (4.33) 22.0 (6.06) 43.3 * (7.47) 42.5 (

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 2.1 (0.50) 2.3 u (0.93) 1.4 u (0.96) 0.9 u (0.46) 3.8 u (Ice/popsicles 12.9 (3.82) 14.5 u (6.40) 6.0 u (1.93) 7.8 u (2.92) 26.0 u (1

 Sweet rolls 1.5 (0.28) 1.9 (0.52) 2.2 u (0.75) 1.0 u (0.71) 1.9 u (0 Cake/cupcakes 9.3 (2.13) 9.1 u (2.83) 11.3 u (5.00) 7.7 u (3.99) 7.2 u (

Cookies 12.7 (1.16) 11.7 (1.44) 10.7 (1.82) 16.8 (3.69) 12.8 (Pies/cobblers 4.0 u (2.61) 1.5 u (0.75) 0.9 u (0.46) 0.1 u (0.06) 2.5 u (Pastries 5.5 (0.90) 7.7 (1.54) 6.9 u (3.53) 5.2 u (1.70) 9.3 u (Doughnuts 1.5 (0.37) 1.3 (0.38) 1.5 u (0.56) 0.5 u (0.27) 0.8 u (0

Salty snacks 19.8 (1.25) 17.7 (1.33) 18.7 (1.69) 25.4 (4.21) 16.1 (

Corn-based salty snacks 9.3 (0.98) 8.0 (1.08) 8.7 (1.55) 13.4 (3.71) 5.9 (

 Pretzels/party mix 3.2 (0.79) 2.4 (0.72) 2.3 u (0.84) 4.0 u (1.62) 2.9 u (

 Popcorn 2.5 (0.41) 2.0 (0.45) 1.5 u (0.57) 2.0 u (0.99) 2.7 (0

 Potato chips 4.8 (0.61) 5.3 (0.88) 6.1 (0.98) 6.1 (1.30) 4.6 u (

Added fats and oils 10.7 (1.82) 8.1 (1.65) 9.7 (2.51) 7.3 (2.07) 6.7 u (

Butter 0.5 (0.13) 0.4 (0.11) 0.3 (0.07) 0.3 u (0.17) 0.6 u (0Margarine 0.9 (0.25) 0.7 u (0.27) 0.7 u (0.33) 1.6 u (0.88) 0.8 u (0Other added fats 1.3 u (0.61) 1.1 u (0.94) 1.9 u (1.73) 1.6 u (1.56) 0.2 u (0

 Other added oils 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Salad dressing 1.1 (0.24) 1.2 (0.36) 1.3 u (0.45) 1.8 u (0.83) 1.2 u (0 Mayonnaise 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (0 Gravy 2.7 u (1.05) 3.3 u (1.42) 3.9 u (1.95) 0.6 u (0.33) 2.9 u ( Cream cheese 1.2 u (0.53) 0.1 u (0.06) 0.2 u (0.12) 0.4 u (0.29) 0.0 u (0 Cream/sour cream 2.9 u (1.07) 1.2 u (0.66) 1.5 u (1.03) 0.9 u (0.86) 0.9 u (0Other 2.6 (0.51) 3.6 u (1.13) 1.7 (0.42) 1.1 u (0.41) 6.5 u (

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP participants Nonparticipants NSLP participan

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Stand

erro

Sample size 923 - 332 - 172 - 252 - 132 - Grains 72.5 (4.54) 56.4 (4.50) 51.7 (9.14) 55.8 (6.24) 61.2 (6.8 Whole grains1 12.4 (2.00) 11.1 u (3.57) 5.7 u (2.81) 9.2 (2.47) 16.2 u (7.7 Refined grains 60.1 (4.17) 45.3 (4.11) 45.9 (8.67) 46.6 (5.89) 45.0 (5.2 Bread 7.3 (1.06) 4.3 (1.10) 3.2 u (1.52) 6.3 u (2.07) 4.3 u (1.5 Rolls 1.5 u (0.54) 3.0 u (1.33) 1.0 u (0.32) 0.7 u (0.52) 4.9 u (2.5 English muffin 0.7 u (0.49) 1.7 u (1.33) 0.0 (0.00) 0.0 (0.00) 3.2 u (2.4 Bagels 5.4 (1.59) 0.3 u (0.22) 0.8 u (0.57) 1.3 u (0.62) 0.0 (0.0 Biscuits, scones, croissants 3.3 u (1.72) 1.2 u (0.51) 0.9 u (0.47) 1.4 u (0.43) 1.0 u (0.6 Muffins 1.5 (0.33) 1.9 u (0.64) 3.1 u (1.40) 1.1 u (0.66) 1.4 u (0.8 Cornbread 0.6 u (0.27) 1.7 u (0.73) 2.1 u (1.33) 0.1 u (0.07) 1.7 u (1.1 Corn tortillas 2.0 u (0.62) 3.3 u (1.10) 5.2 u (1.65) 4.0 u (2.51) 2.5 u (1.5 Flour tortillas 3.4 u (1.24) 1.9 u (0.74) 4.0 u (1.96) 4.9 u (2.54) 0.4 u (0.3 Taco shells 0.0 u (0.02) 0.0 u (0.04) 0.1 u (0.11) 0.0 u (0.02) 0.0 (0.0 Crackers 5.3 u (1.83) 3.3 u (1.43) 1.6 u (0.64) 2.8 u (1.21) 4.4 u (2.0 Breakfast/granola bar 2.2 (0.56) 1.2 u (0.50) 0.6 u (0.33) 1.7 u (0.98) 1.8 u (0.9 Pancakes, waffles, French toast 7.4 (1.68) 5.0 u (1.70) 1.0 u (0.59) 5.8 u (2.96) 6.5 u (3.2 Cold cereal 14.0 (1.78) 13.7 (3.08) 11.3 (2.77) 11.1 (2.52) 16.3 u (6.4 Hot cereal 3.0 u (1.26) 0.4 u (0.23) 0.8 u (0.56) 5.0 u (2.83) 0.2 u (0.1 Rice 10.2 (2.95) 10.8 u (4.01) 14.5 u (7.19) 6.0 u (1.83) 8.2 u (5.2 Pasta 4.9 u (1.87) 2.8 u (1.62) 1.3 u (1.13) 3.6 u (2.40) 4.4 u (2.9Vegetables 109.0 (11.89) 104.0 (11.71) 87.8 (14.40) 108.0 (18.94) 111.0 (14.8 Raw vegetables 28.8 u (8.74) 19.6 (5.29) 9.3 (2.76) 8.0 u (4.47) 28.2 u (9.5 Raw lettuce/greens 0.0 u (0.02) 0.1 u (0.06) 0.0 (0.00) 0.0 u (0.02) 0.1 u (0.1 Raw carrots 1.7 u (0.66) 3.8 u (1.83) 2.4 u (1.67) 0.8 u (0.72) 5.4 u (3.3 Raw tomatoes 2.9 u (2.69) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.02) 0.0 (0.0 Raw cabbage/coleslaw 0.4 u (0.38) 0.0 (0.00) 0.0 (0.00) 0.0 u (0.04) 0.0 (0.0 Other raw (higher in vitamins A and C)2 0.3 u (0.24) 0.0 u (0.04) 0.0 (0.00) 0.1 u (0.07) 0.1 u (0.0 Other raw (lower in vitamins A and C)2 2.4 u (1.78) 1.4 u (0.98) 1.2 u (0.87) 0.0 u (0.02) 1.6 u (1.7 Salads (w/greens) 21.0 (5.94) 14.4 u (4.70) 5.7 u (2.11) 7.0 u (4.43) 21.0 u (8.4

 Cooked vegetables, excl. potatoes 35.2 (3.76) 32.5 (6.65) 25.0 (4.53) 48.7 (11.35) 28.0 (6.4

 Cooked green beans 4.5 u (1.60) 2.6 u (0.95) 4.4 u (1.83) 2.5 u (1.76) 1.9 u (1.3 Cooked corn 3.9 (0.84) 5.9 u (1.95) 3.9 u (1.68) 7.1 (2.09) 5.8 u (2.7 Cooked peas 0.6 u (0.30) 1.0 u (0.60) 1.5 u (1.10) 1.3 u (1.09) 0.8 u (0.8

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals H

NSLP participants Nonparticipants NSLP participa

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Stan

er

 Cooked carrots 2.5 u (1.24) 0.0 (0.00) 0.0 (0.00) 0.1 u (0.08) 0.0 (0. Cooked broccoli 3.3 u (1.21) 2.7 u (1.90) 0.0 u (0.03) 5.8 u (4.07) 1.4 u (1. Cooked tomatoes 12.9 (2.59) 8.5 (2.16) 11.6 u (4.30) 26.2 u (9.35) 6.5 u (2. Cooked mixed 0.9 u (0.62) 0.0 (0.00) 0.0 (0.00) 0.5 u (0.36) 0.0 (0. Cooked starchy 0.9 u (0.57) 2.3 u (1.65) 2.0 u (1.54) 0.4 u (0.43) 3.0 u (2. Other cooked deep yellow 0.8 u (0.64) 0.0 u (0.05) 0.0 (0.00) 1.0 u (0.93) 0.1 u (0. Other cooked dark green 1.5 u (0.93) 4.2 u (2.69) 1.0 u (0.93) 0.5 u (0.52) 7.3 u (5. Other cooked (higher in vitamins A and C)2 1.5 u (0.77) 1.9 u (1.31) 0.0 (0.00) 2.3 u (1.27) 1.3 u (0. Other cooked (lower in vitamins A and C)2 1.7 u (1.12) 3.1 u (3.05) 0.0 (0.00) 1.1 u (0.90) 0.1 u (0. Other fried 0.1 u (0.08) 0.2 u (0.23) 0.6 u (0.59) 0.0 (0.00) 0.0 (0. Cooked potatoes 44.6 (4.29) 51.5 (7.93) 53.5 (11.28) 51.1 (11.21) 54.6 (11 Cooked potatoes-not fried 19.4 (3.44) 24.3 (5.57) 15.1 u (5.56) 19.1 u (8.80) 33.9 u (10 Cooked potatoes-fried 25.2 (3.28) 27.2 (5.73) 38.5 (11.04) 32.0 (6.87) 20.8 (4. Vegetable juice 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.Fruit and 100% fruit juice 173.0 (14.95) 194.0 (24.50) 261.0 (52.05) 157.0 (23.26) 128.0 (20

 Any whole fruit 78.8 (8.50) 69.1 (7.44) 81.3 (12.84) 59.9 (10.96) 51.1 (10

Fresh fruit 69.1 (7.85) 52.0 (7.11) 61.5 (9.79) 52.7 (10.19) 33.6 (8.

Fresh orange 6.7 (1.64) 6.9 (1.77) 11.1 u (4.06) 8.1 u (2.63) 3.7 (1.Fresh other citrus 0.3 u (0.26) 0.0 (0.00) 0.0 (0.00) 1.3 u (1.28) 0.0 (0.Fresh apple 27.2 (4.41) 20.0 (4.18) 24.3 (6.55) 28.7 (7.61) 14.9 u (4.Fresh banana 6.9 (1.88) 6.7 u (3.40) 11.2 u (7.16) 5.4 u (2.31) 0.8 u (0.Fresh melon 1.6 u (0.97) 1.9 u (1.13) 0.7 u (0.56) 0.0 (0.00) 1.2 u (1.Fresh watermelon 8.4 u (3.89) 1.6 u (1.49) 0.0 (0.00) 0.6 u (0.44) 0.2 u (0.Fresh grapes 4.2 (0.88) 5.0 u (1.87) 3.4 u (2.01) 1.8 u (0.87) 2.9 u (1.Fresh peach/nectarine 0.9 u (0.48) 2.4 u (1.36) 4.5 u (3.08) 0.3 u (0.37) 0.0 (0.Fresh pear 0.8 u (0.56) 0.6 u (0.54) 0.7 u (0.70) 0.0 (0.00) 0.5 u (0.Fresh berries 3.7 u (1.55) 3.2 u (2.81) 0.6 u (0.52) 2.0 u (1.34) 5.7 u (5.Fresh pineapple 3.2 u (1.59) 0.5 u (0.32) 1.4 u (0.79) 1.0 u (0.80) 0.0 (0.Other fresh fruit 5.2 u (2.14) 3.1 u (1.46) 3.5 u (2.19) 3.3 u (1.76) 3.4 u (2.Avocado/guacamole 0.1 u (0.05) 0.1 u (0.06) 0.0 (0.00) 0.2 u (0.25) 0.1 u (0.Lemon/lime - any form 0.0 u (0.00) 0.0 u (0.01) 0.0 u (0.02) 0.0 (0.00) 0.0 (0.

 Canned or frozen fruit, total 9.3 (1.68) 17.0 (2.52) 19.3 u (7.28) 6.8 u (4.62) 17.5 u (5.

Canned or frozen in syrup 2.5 u (1.21) 2.7 u (1.11) 3.0 u (2.09) 4.6 u (4.50) 2.0 u (1.

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Canned or frozen, no syrup 6.8 (1.41) 14.3 (2.44) 16.3 u (7.08) 2.2 u (1.25) 15.5 u (

Applesauce, canned/ frozen apples 2.1 u (0.81) 3.3 u (1.66) 2.9 u (1.65) 1.1 u (0.90) 4.3 u (Canned/frozen peaches 1.3 u (0.52) 3.7 u (1.34) 3.5 u (2.40) 0.2 u (0.24) 4.4 u (Canned/frozen pineapple 1.1 u (0.66) 1.3 u (0.71) 0.4 u (0.41) 0.0 (0.00) 2.2 u (Other canned/frozen 4.8 (1.30) 8.7 (1.66) 12.5 u (5.74) 5.5 u (4.55) 6.5 u (

100% Fruit juice 94.6 (10.74) 125.0 (21.99) 180.0 (50.86) 97.4 (20.26) 76.6 (1

Non-citrus juice 36.2 (5.08) 54.3 (11.33) 80.4 (22.26) 38.9 (11.19) 34.1 u (1Citrus juice 58.4 (8.64) 70.8 (15.94) 99.7 u (37.02) 58.4 (17.00) 42.5 (1

Dried fruit 0.4 u (0.24) 0.2 u (0.19) 0.5 u (0.49) 0.3 u (0.31) 0.0 (

Milk and milk products 281.0 (22.14) 371.0 (46.83) 411.0 (88.55) 173.0 * (42.29) 375.0 (5

Cow’s milk, total 261.0 (21.99) 363.0 (47.01) 403.0 (88.76) 157.0 * (42.77) 365.0 (5

Unflavored white milk, total 213.0 (23.10) 234.0 (47.58) 271.0 u (94.79) 151.0 (43.05) 232.0 (4

Unflavored whole milk 63.9 (19.10) 82.9 u (42.27) 161.0 u (101.16 85.7 u (47.08) 38.0 u (1Unflavored non-whole, total 140.0 (15.77) 142.0 (24.98) 92.8 (14.39) 59.1 (13.84) 187.0 (4

2% milk, unflavored 71.0 (13.16) 78.2 (18.35) 64.9 (14.20) 44.4 (12.24) 92.1 u (31% milk, unflavored 42.3 (9.80) 53.6 u (20.43) 24.2 (5.91) 13.6 u (5.97) 79.1 u (3Skim milk, unflavored 26.9 u (9.79) 9.7 u (5.03) 3.7 u (2.36) 1.1 u (0.73) 16.0 u (

 Unflavored, fat not specified 9.3 u (3.33) 9.6 u (3.61) 16.5 u (6.54) 5.8 u (2.32) 6.5 u (

 Flavored milk, total 47.7 (10.45) 129.0 (24.23) 133.0 (22.87) 6.8 *** u (3.58) 133.0 (3

 Flavored, whole milk 5.0 (1.50) 14.6 (4.16) 19.1 u (7.26) 0.0 ** (0.00) 13.8 u ( Flavored non-whole, total 25.4 (4.56) 64.4 (9.46) 62.5 (12.62) 5.9 *** u (3.50) 68.6 (1

 2% milk, flavored 11.6 (2.76) 27.7 (5.83) 22.9 u (7.58) 3.5 * u (2.42) 33.1 u (1 1% milk, flavored 8.5 (2.49) 23.0 u (6.93) 29.4 (8.67) 2.5 ** u (2.47) 16.6 u (

 Skim milk, flavored 5.3 u (2.94) 13.7 u (6.81) 10.2 u (4.94) 0.0 * (0.00) 18.9 u (1 Flavored, fat not specified 17.3 u (7.01) 49.8 u (18.54) 51.1 u (16.53) 0.8 ** u (0.62) 51.1 u (3Soymilk 3.6 u (2.46) 0.0 (0.00) 0.0 (0.00) 1.8 u (1.57) 0.0 (Dry or evaporated milk 0.0 u (0.00) 0.0 u (0.00) 0.0 u (0.00) 0.0 (0.00) 0.0 (Yogurt 8.0 (2.32) 3.4 u (2.00) 5.5 u (4.38) 5.6 u (2.47) 2.5 u (Cheese 8.3 u (2.64) 4.9 u (1.61) 2.2 u (0.75) 8.5 u (5.48) 7.4 u (

Meat and meat alternates 69.2 (6.07) 71.0 (10.53) 82.6 (11.09) 71.7 (9.76) 67.4 (1

Beef 5.6 (1.21) 8.6 (2.53) 7.8 u (3.42) 4.5 u (2.30) 10.6 u (Ground beef 0.2 u (0.14) 0.5 u (0.35) 1.4 u (0.98) 0.3 u (0.23) 0.0 (

 Pork 2.4 (0.64) 1.5 u (0.68) 3.4 u (1.69) 4.3 u (1.91) 0.4 u (

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 0.1 u (0.04) 0.0 u (0.04) 0.0 (0.00) 0.3 u (0.21) 0.1 u (0Lamb and misc. meats 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0Chicken 29.0 (3.62) 31.4 (5.46) 44.0 (9.48) 43.6 (7.24) 24.6 (Turkey 0.5 u (0.24) 1.0 u (0.67) 2.4 u (1.80) 0.7 u (0.45) 0.1 u (0Organ meats 0.2 u (0.20) 0.0 (0.00) 0.0 (0.00) 1.0 u (0.97) 0.0 (0Hot dogs 0.4 u (0.23) 0.6 u (0.51) 1.7 u (1.47) 0.0 (0.00) 0.0 (0Cold cuts 1.0 u (0.51) 0.4 u (0.30) 0.1 u (0.14) 0.2 u (0.21) 0.6 u (0Fish 4.2 u (1.43) 2.8 u (1.23) 1.8 u (0.92) 3.0 u (2.15) 2.9 u (Shellfish 0.7 u (0.34) 0.1 u (0.06) 0.1 u (0.15) 0.0 u (0.02) 0.0 (0Bacon/sausage 2.4 (0.73) 3.4 u (1.72) 0.5 u (0.25) 1.9 u (0.79) 6.0 u (Eggs 8.9 u (2.70) 2.1 u (0.71) 3.6 u (1.67) 7.3 u (2.47) 1.2 u (0Beans 7.5 u (3.43) 13.5 u (8.25) 13.0 u (5.02) 2.5 * u (1.15) 16.4 u (1Baked/refried beans 0.9 u (0.30) 1.2 u (0.76) 1.0 u (0.97) 0.9 u (0.97) 1.5 u (Soy products 1.0 u (0.97) 0.1 u (0.11) 0.0 (0.00) 0.2 u (0.21) 0.2 u (0Protein/meal enhancement 2.0 u (1.28) 1.0 u (0.61) 0.9 u (0.57) 0.3 u (0.26) 1.1 u (Nuts 1.2 u (0.59) 1.9 u (1.60) 0.0 (0.00) 0.4 u (0.28) 0.5 u (0Peanut/almond butter 0.4 u (0.20) 0.3 u (0.28) 0.2 u (0.20) 0.0 (0.00) 0.5 u (0Seeds 0.4 u (0.17) 0.5 u (0.27) 0.6 u (0.50) 0.4 u (0.25) 0.6 u (0

Mixed dishes 438.0 (22.15) 469.0 (36.01) 456.0 (49.90) 407.0 (33.16) 472.0 (4

Tomato sauce and meat (no pasta) 0.1 u (0.10) 0.0 (0.00) 0.0 (0.00) 0.1 u (0.14) 0.0 (0Chili con carne 1.0 u (0.62) 1.5 u (1.38) 4.0 u (3.62) 0.6 u (0.43) 0.0 (0Meat mixtures w/ red meat 29.7 u (9.22) 40.3 u (18.62) 46.5 u (41.32) 40.9 u (28.10) 43.5 u (2Meat mixtures w/ chicken/turkey 27.4 (6.13) 29.8 u (10.15) 16.5 u (10.38) 15.0 u (6.47) 35.0 u (1Meat mixtures w/ fish 4.2 u (2.25) 3.6 u (3.24) 8.7 u (8.29) 0.8 u (0.80) 0.6 u (0Hamburgers/cheeseburgers 37.2 (3.61) 35.0 (8.12) 43.3 (9.26) 49.8 (10.71) 31.8 u (1Other sandwiches 112.0 (7.76) 124.0 (9.62) 104.0 (19.35) 113.0 (15.41) 136.0 (1

Hot dogs 10.0 (2.22) 8.9 u (2.84) 11.8 u (4.21) 9.7 u (6.00) 7.2 u (Luncheon meat 32.1 (3.61) 31.8 (6.10) 17.1 u (9.20) 22.6 (6.64) 32.4 (Beef, pork, ham 17.0 u (5.57) 21.7 u (10.00) 6.3 u (3.13) 20.9 u (9.00) 33.3 u (1Chicken, turkey 22.1 (3.00) 32.1 (4.82) 45.3 (10.23) 29.3 u (9.47) 24.5 u (Cheese (no meat) 8.4 u (2.77) 8.5 u (3.64) 7.5 u (5.29) 5.4 u (2.83) 10.5 u (Fish 2.6 u (1.10) 1.8 u (0.60) 1.9 u (1.24) 5.3 u (3.76) 2.1 u (0Peanut butter 6.9 u (2.20) 5.3 u (3.91) 0.0 (0.00) 1.4 u (0.86) 10.1 u (Breakfast sandwiches 12.5 (2.71) 14.0 u (5.61) 14.4 u (7.32) 18.1 u (7.20) 16.0 u (9

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Pizza (no meat) 21.4 u (6.43) 18.1 (4.45) 30.9 u (10.27) 11.2 u (5.00) 11.4 u ( Pizza w/ meat 44.0 (9.18) 67.9 (15.50) 56.8 (14.93) 16.5 ** (4.20) 71.8 (1 Mexican entrees 44.0 (6.00) 28.4 (6.75) 28.4 u (8.70) 54.5 (11.51) 31.8 u (1 Macaroni and cheese 24.6 (6.50) 31.2 u (11.12) 19.9 u (12.86) 18.1 u (10.14) 29.3 u (1 Pasta dishes 29.4 (7.12) 28.2 (8.18) 29.7 u (10.02) 29.9 u (11.89) 20.9 u (1 Rice dishes 10.8 (1.97) 12.8 (3.84) 21.4 u (8.30) 11.1 u (4.81) 6.9 u ( Other grain mixtures 2.2 u (0.67) 2.7 u (1.21) 4.6 u (2.85) 3.6 u (2.09) 1.7 u ( Meat soup 17.9 u (6.87) 13.1 u (4.77) 17.7 u (9.06) 12.2 u (8.88) 11.4 u ( Bean soup 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 ( Grain soups 15.7 (4.64) 13.7 u (6.34) 12.8 u (5.29) 14.2 u (6.58) 14.4 u (1 Vegetables mixtures (incl. soup) 3.1 u (1.41) 1.8 u (0.87) 2.6 u (1.77) 0.4 u (0.42) 1.6 u (

Entrée salads 13.7 u (5.17) 16.5 u (9.16) 8.2 u (3.97) 14.7 u (9.44) 24.0 u (1

Beverages excluding milk and 100% fruit juice 1,718.0 (103.65) 1,354.0 (101.84) 1,300.0 (171.50) 2,094.0 * (297.22) 1,494.0 (1

Coffee 37.2 (8.06) 33.1 u (10.69) 36.2 u (16.53) 76.2 u (30.14) 37.2 u (1Tea 129.0 (35.66) 70.0 (15.78) 68.6 (11.91) 211.0 u (97.12) 82.2 u (3Beer 11.2 u (5.00) 11.9 u (6.74) 15.6 u (7.60) 19.5 u (11.48) 11.5 u (1Wine 2.8 u (2.78) 0.0 (0.00) 0.0 (0.00) 13.8 u (12.55) 0.0 (Liquor 1.5 u (0.79) 0.0 (0.00) 0.0 (0.00) 5.6 u (3.40) 0.0 (Water (plain) 833.0 (75.17) 656.0 (88.03) 708.0 (151.73) 905.0 (213.29 663.0 (9Noncarbonated, sweetened drinks 271.0 (27.90) 257.0 (43.65) 222.0 (53.09) 275.0 (55.43) 302.0 (7Noncarbonated, low-calorie/sugarfree drinks 22.4 (5.04) 22.8 (5.96) 18.7 u (7.75) 29.5 u (10.93) 30.1 u (1Energy drinks 12.5 u (6.49) 0.3 u (0.19) 0.3 u (0.28) 46.5 u (27.72) 0.3 u (Any soda 396.0 (34.07) 302.0 (47.25) 231.0 (46.80) 512.0 * (108.03) 369.0 (7

Soda, regular 352.0 (31.85) 270.0 (43.75) 198.0 (42.22) 484.0 * (108.77) 332.0 (6Soda, sugar-free 44.1 u (14.15) 31.5 u (13.95) 32.5 u (19.66) 27.7 u (11.91) 36.8 u (2

Sweets and desserts 88.2 (4.41) 76.0 (6.12) 75.7 (7.94) 93.4 (7.28) 79.5 (

Sugar and sugar substitutes 1.1 (0.29) 0.8 u (0.42) 1.4 u (1.03) 2.8 u (1.11) 0.4 u (Syrups/sweet toppings 3.0 (0.60) 2.0 u (0.60) 1.5 u (0.88) 3.8 u (1.51) 2.0 u (Jelly 1.1 u (0.54) 1.7 u (1.18) 0.8 u (0.36) 0.3 u (0.19) 2.7 u (Jello 0.6 u (0.42) 0.4 u (0.27) 1.1 u (0.67) 0.2 u (0.23) 0.0 (Candy 16.5 (1.76) 11.9 (2.06) 10.0 (2.26) 15.6 (3.56) 13.9 (Ice cream 23.4 (4.04) 19.6 (4.33) 12.6 (3.43) 21.6 (6.21) 27.1 (

See notes at end of table.
Table C-8. Average Amounts Consumed over 24 Hours in Grams among All School Children, by Food Group and Su

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP participants Nonparticipants NSLP particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 2.3 u (0.89) 2.5 u (1.67) 3.5 u (3.11) 1.5 u (1.07) 2.3 u (Ice/popsicles 7.3 (2.14) 3.6 u (1.55) 3.3 u (1.71) 11.9 u (4.61) 1.7 u (

 Sweet rolls 2.1 (0.51) 3.5 u (1.14) 5.4 u (2.20) 2.6 u (1.12) 2.4 u ( Cake/cupcakes 6.2 (1.39) 4.4 u (1.50) 7.2 u (3.63) 4.9 u (2.45) 3.1 u (

Cookies 12.5 (1.45) 11.4 (1.78) 9.7 (1.76) 19.3 (4.77) 11.4 (Pies/cobblers 1.7 u (0.83) 3.7 u (2.36) 6.9 u (5.12) 0.6 u (0.49) 2.1 u (Pastries 6.8 (1.34) 7.8 (2.27) 9.1 u (3.31) 5.5 u (2.25) 8.0 u (Doughnuts 3.6 u (1.14) 2.7 u (0.81) 3.3 u (1.17) 2.9 u (1.20) 2.4 u (

Salty snacks 24.7 (4.18) 18.0 (2.27) 20.4 (3.30) 30.2 (5.64) 14.5 (

Corn-based salty snacks 10.9 (1.03) 8.6 (1.38) 7.8 (1.56) 16.3 * (3.45) 8.9 (

 Pretzels/party mix 6.8 u (4.03) 2.5 u (0.80) 4.3 u (1.79) 2.3 u (0.94) 1.4 u (0

 Popcorn 1.8 u (0.54) 0.7 u (0.31) 0.8 u (0.50) 5.2 u (2.64) 0.4 u (0

 Potato chips 5.2 (0.75) 6.2 (1.70) 7.4 u (2.30) 6.4 (1.68) 3.7 u (

Added fats and oils 8.4 (1.65) 5.4 (1.24) 6.2 u (1.99) 16.2 u (6.80) 5.9 u (

Butter 0.8 (0.16) 0.3 u (0.12) 0.1 u (0.09) 0.6 u (0.28) 0.5 u (0Margarine 0.2 u (0.07) 0.0 u (0.03) 0.0 (0.00) 0.3 u (0.25) 0.1 u (0Other added fats 2.5 u (1.53) 0.5 u (0.42) 1.2 u (1.13) 8.3 u (7.06) 0.0 u (0

 Other added oils 0.1 u (0.15) 0.0 (0.00) 0.0 (0.00) 0.0 (0.00) 0.0 (0 Salad dressing 1.2 u (0.45) 1.9 u (1.05) 1.4 u (1.04) 0.8 u (0.33) 2.7 u ( Mayonnaise 0.3 u (0.22) 0.4 u (0.18) 0.8 u (0.42) 1.1 u (1.03) 0.1 u (0 Gravy 0.7 (0.19) 1.1 u (0.40) 1.0 u (0.52) 0.9 u (0.52) 1.4 u (0 Cream cheese 1.1 u (0.39) 0.4 u (0.23) 0.9 u (0.59) 0.3 u (0.14) 0.0 (0 Cream/sour cream 1.5 u (0.58) 0.9 u (0.31) 0.7 u (0.32) 4.1 u (2.35) 1.1 u (0Other 3.1 (0.56) 1.8 u (0.69) 1.2 u (0.52) 5.0 u (2.33) 2.4 u (

Source: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit Database; CNPP Adden

Sample includes NHANES respondents with complete dietary recall data, ages 5–18 years old. Excludes women ages 12–19 ybreastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be ident

Notes: Estimates are based on a single dietary recall per child. Foods consumed from the vegetables, fruits, grains, and meat/meat alt

foods consumed as discrete items and do not include foods consumed as part of mixed dishes. Food choices reflect individual f

when foods were reported to be eaten in ‘combination’ as sandwiches, Mexican entrees, green salads, and soups. In these cas

combination are counted as one food choice (for example, a sandwich reported as a beef, cheese, and roll was counted in the “group as one food choice). ‘All school children’ includes children with missing NSLP participation or income. ‘All NSLP participamissing income. Results are not age-adjusted. Significant differences in proportions are noted by * (.05 level), ** (.01 level), or *
are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are identified as school c

received a reimbursable school lunch on the intake day (see Appendix A). 

1 Grains are classified as whole grains if at least 50 percent of the total grains are whole grain. The MyPyramid data sources liste

classify grains. 

2 "Other raw" and "Other cooked" vegetables include all vegetables not categorized separately. Within these two groups, vegetab

the distribution of Vitamins A or C per 100 grams were categorized as "higher in nutrients"; all others are "lower in nutrients." Ranutrients include broccoli, peppers (sweet and hot), snow peas, seaweed, and leeks. Raw vegetables that are low in nutrients incucumbers, celery, radishes, mushrooms, asparagus, squash, and green peas. Cooked vegetables higher in nutrients include casparagus, cauliflower, Brussels sprouts, and snow peas. Cooked vegetables that are lower in nutrients include squash, articho

mushrooms, eggplant, beets, and yellow string beans. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific FooSubgroups 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Sample size 2,907 - 1,555 - 941 - 571 - 515 Grains 107.0 (3.86) 103.0 (4.94) 99.7 (6.45) 93.9 (5.84) 105.0 ( Whole grains1 69.3 (6.11) 72.4 (6.96) 71.9 (11.90) 50.6 (7.32) 72.3 ( Refined grains 98.1 (3.34) 93.3 (4.77) 90.8 (5.75) 91.8 (6.84) 94.6 ( Bread 53.6 (4.29) 56.0 (7.81) 44.4 (4.13) 46.8 (2.70) 68.3 ( Rolls 41.1 (3.25) 39.7 (3.70) 34.2 (2.04) 44.2 ** (2.55) 43.1 ( English muffin 64.2 (10.94) 58.0 (0.00) 58.0 (0.00) . (.) 58.0 ( Bagels 93.7 (7.03) 101.0 (9.53) 111.0 (9.46) 78.8 * (11.95) 88.1 ( Biscuits, scones, croissants 76.0 (15.70) 64.3 (7.68) 68.6 (8.02) 35.6 ** (8.04) 57.0 u ( Muffins 94.6 (13.30) 101.0 (22.26) 79.0 (6.77) 115.0 (23.12) 113.0 u ( Cornbread 48.4 (12.51) 41.5 (11.58) 58.7 (8.88) 48.0 (4.79) 31.4 u ( Corn tortillas 66.5 (4.48) 60.4 (4.77) 58.3 (4.18) 102.0 * (19.05) 90.6 u ( Flour tortillas 73.2 (9.85) 68.1 (17.99) 70.3 (19.71) 58.2 (17.41) 60.1 ( Taco shells 44.2 (9.30) 43.7 (9.68) 53.4 (3.98) 59.5 u (18.22) 21.5 ( Crackers 31.9 (2.87) 31.8 (2.90) 26.7 (3.05) 32.9 (5.08) 37.0 ( Breakfast/granola bar 31.8 (1.65) 34.7 (1.97) 33.6 (3.29) 29.7 (3.99) 33.1 ( Pancakes, waffles, French toast 90.7 (5.67) 78.1 (3.35) 76.1 (5.82) 95.4 (16.70) 79.4 ( Cold cereal 42.7 (1.76) 41.5 (1.69) 38.4 (1.54) 42.1 (3.01) 46.5 ( Hot cereal 218.0 (20.17) 209.0 (19.02) 235.0 (23.44) 212.0 (18.92) 183.0 ( Rice 139.0 (8.34) 137.0 (9.46) 154.0 (14.58) 138.0 (24.69) 106.0 ( Pasta 151.0 (17.14) 145.0 (24.94) 190.0 (22.03) 211.0 (47.43) 158.0 (2Vegetables 140.0 (8.37) 130.0 (6.95) 125.0 (7.09) 134.0 (12.53) 135.0 ( Raw vegetables 127.0 (14.97) 106.0 (13.36) 96.9 (10.99) 103.0 (14.74) 124.0 (2 Raw lettuce/greens 26.2 (5.19) 31.0 (3.75) 37.0 (4.94) 41.4 (2.52) 24.1 ( Raw carrots 68.6 (8.98) 77.9 (15.40) 56.2 (9.12) 73.1 (15.04) 94.9 (2 Raw tomatoes 146.0 (38.89) 44.9 u (13.99) 115.0 (8.86) 80.5 *** (3.36) 90.0 ( Raw cabbage/coleslaw 118.0 (15.09) 111.0 (8.95) 117.0 (11.25) 46.0 *** (0.00) .  Other raw (higher in vitamins A and C)2 41.7 (6.96) 48.8 (12.36) 38.2 (9.16) 22.0 (0.00) 85.7 (2 Other raw (lower in vitamins A and C)2 79.6 u (23.96) 56.0 u (18.86) 102.0 u (55.44) 53.4 (7.39) 40.2 ( Salads (w/greens) 136.0 (15.87) 111.0 (11.95) 99.2 (10.36) 113.0 (22.21) 128.0 (

 Cooked vegetables, excl. potatoes 72.0 (4.24) 72.6 (5.05) 71.2 (4.74) 76.8 (12.39) 66.9 (

 Cooked green beans 76.0 (6.23) 65.6 (7.28) 67.2 (8.69) 105.0 (20.56) 63.7 ( Cooked corn 79.6 (5.94) 76.2 (6.22) 76.1 (6.82) 91.9 (17.97) 78.4 ( Cooked peas 61.7 (7.16) 55.9 (7.15) 63.2 (11.24) 182.0 * (54.10) 44.6 (

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Cooked carrots 64.4 u (19.48) 42.8 (8.38) 47.6 (12.90) 20.3 * (3.65) 35.1 u (1 Cooked broccoli 88.4 (11.20) 88.4 (11.09) 81.1 (11.80) 77.5 u (36.49) 87.4 (1 Cooked tomatoes 32.8 (3.13) 28.2 (2.32) 28.9 (3.88) 52.4 (15.04) 26.9 (2 Cooked mixed 88.1 (13.63) 75.3 (8.58) 65.2 (14.37) 57.2 u (38.59) 76.0 (1 Cooked starchy 102.0 (18.29) 118.0 (23.53) 172.0 (23.88) 110.0 u (40.39) 95.0 u (4 Other cooked deep yellow 102.0 (8.43) 85.2 (8.03) 96.9 (5.61) 163.0 *** (9.17) 39.5 u (2 Other cooked dark green 124.0 (18.31) 112.0 (21.05) 91.2 (26.57) 71.4 (0.00) 138.0 (2 Other cooked (higher in vitamins A and C)2 68.1 (9.50) 65.4 (13.46) 88.6 u (33.68) 68.7 (15.20) 46.7 (1 Other cooked (lower in vitamins A and C)2 83.1 (13.73) 110.0 (12.09) 44.0 u (14.50) 36.5 (2.90) 108.0 (6 Other fried 104.0 (19.14) 104.0 (19.14) 104.0 (19.14) . (.) .  Cooked potatoes 104.0 (5.60) 96.4 (4.73) 93.9 (6.27) 108.0 (8.43) 100.0 (8 Cooked potatoes-not fried 160.0 (18.10) 144.0 (9.53) 138.0 (14.23) 143.0 (25.91) 158.0 (1 Cooked potatoes-fried 73.8 (2.64) 66.5 (4.13) 64.2 (5.49) 88.7 ** (5.80) 66.8 (8 Vegetable juice 320.0 u (144.85) 153.0 u (49.11) 153.0 u (49.11) . (.) . Fruit and 100% fruit juice 294.0 (9.92) 293.0 (13.91) 317.0 (18.67) 330.0 (24.70) 254.0 (2

 Any whole fruit 175.0 (6.22) 169.0 (5.60) 181.0 (7.64) 179.0 (22.63) 149.0 (7

Fresh fruit 172.0 (5.74) 166.0 (5.19) 177.0 (7.64) 184.0 (24.21) 146.0 (8

Fresh orange 114.0 (5.32) 106.0 (6.49) 122.0 (7.26) 108.0 (10.86) 77.4 (6Fresh other citrus 369.0 u (186.65) 103.0 (4.29) . (.) 629.0 (119.22 103.0 (4Fresh apple 149.0 (5.70) 146.0 (5.66) 151.0 (7.47) 154.0 (10.66) 138.0 (1Fresh banana 121.0 (5.95) 124.0 (6.42) 129.0 (10.20) 96.3 * (12.42) 113.0 (6Fresh melon 106.0 (19.60) 73.7 (16.82) 99.7 (10.81) 122.0 (34.51) 89.3 u (4Fresh watermelon 206.0 (33.21) 132.0 (26.54) 205.0 u (68.83) 303.0 u (93.36) 119.0 u (4Fresh grapes 110.0 (9.93) 95.2 (6.35) 86.1 (9.48) 110.0 (20.57) 102.0 (1Fresh peach/nectarine 130.0 (9.09) 126.0 (10.34) 134.0 (13.53) 101.0 (17.55) 74.3 (2Fresh pear 124.0 (6.61) 124.0 (9.54) 135.0 (16.55) 64.2 ** (15.53) 88.9 (2Fresh berries 84.1 (10.55) 113.0 (15.27) 79.8 (18.15) 71.3 (11.81) 118.0 (2Fresh pineapple 98.7 (19.05) 59.7 (14.41) 45.7 u (14.82) 170.0 *** (20.78) 62.4 (4Other fresh fruit 112.0 (12.63) 146.0 (23.72) 151.0 (30.55) 123.0 (31.16) 154.0 (2Avocado/guacamole 53.4 (4.51) 50.2 (3.42) 10.0 (0.00) 76.8 ** u (23.63) 52.8 (Lemon/lime - any form 67.0 (0.00) 67.0 (0.00) 67.0 (0.00) . (.) . 

 Canned or frozen fruit, total 118.0 (6.63) 119.0 (7.62) 124.0 (10.15) 112.0 (18.63) 114.0 (1

Canned or frozen in syrup 96.1 (11.44) 90.6 (12.11) 93.9 (20.87) 176.0 u (98.56) 84.2 (1

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

All ages, 5–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Canned or frozen, no syrup 119.0 (6.98) 119.0 (8.41) 126.0 (10.24) 100.0 * (7.86) 113.0 (1

Applesauce, canned/ frozen apples 117.0 (5.82) 121.0 (8.17) 119.0 (10.34) 106.0 (10.90) 129.0 (1Canned/frozen peaches 105.0 (7.11) 102.0 (9.23) 101.0 (11.83) 164.0 (30.51) 103.0 (1Canned/frozen pineapple 106.0 (11.69) 106.0 (12.21) 125.0 (18.69) 76.7 * (5.12) 91.0 (9Other canned/frozen 103.0 (9.60) 108.0 (9.50) 109.0 (14.36) 143.0 u (62.71) 103.0 (1

100% Fruit juice 287.0 (13.64) 277.0 (18.28) 286.0 (22.04) 340.0 (30.66) 274.0 (3

Non-citrus juice 273.0 (11.87) 264.0 (13.86) 264.0 (20.98) 304.0 (30.68) 264.0 (3Citrus juice 252.0 (14.31) 229.0 (16.67) 237.0 (22.00) 356.0 * (49.09) 229.0 (2

Dried fruit 32.9 (9.03) 42.5 u (20.46) 49.6 u (27.77) 40.8 u (26.63) 24.6 u (9

Milk and milk products 414.0 (10.72) 459.0 (15.67) 451.0 (19.52) 333.0 *** (21.26) 469.0 (3

Cow’s milk, total 416.0 (10.69) 451.0 (15.27) 438.0 (19.52) 340.0 *** (20.24) 466.0 (2

Unflavored white milk, total 356.0 (13.67) 370.0 (21.62) 363.0 (22.34) 319.0 (21.24) 371.0 (4

Unflavored whole milk 373.0 (44.08) 408.0 (79.18) 379.0 (65.45) 390.0 (36.63) 463.0 u (1Unflavored non-whole, total 334.0 (10.96) 328.0 (11.78) 317.0 (13.48) 266.0 (24.73) 327.0 (1

2% milk, unflavored 309.0 (13.39) 314.0 (16.55) 304.0 (20.11) 242.0 * (24.30) 303.0 (21% milk, unflavored 315.0 (15.90) 274.0 (22.19) 261.0 (17.92) 349.0 (44.22) 292.0 (4Skim milk, unflavored 376.0 (38.13) 350.0 (35.80) 369.0 (53.05) 277.0 (70.99) 339.0 (4

 Unflavored, fat not specified 275.0 (19.06) 266.0 (17.54) 258.0 (19.02) 204.0 * (13.80) 268.0 (3

 Flavored milk, total 285.0 (9.26) 282.0 (9.34) 275.0 (10.68) 356.0 (42.97) 294.0 (1

 Flavored, whole milk 290.0 (12.45) 287.0 (11.92) 292.0 (17.47) 351.0 (95.61) 283.0 (1 Flavored non-whole, total 277.0 (8.63) 277.0 (8.96) 269.0 (12.21) 379.0 (63.45) 287.0 (1

 2% milk, flavored 288.0 (12.34) 283.0 (11.48) 278.0 (20.03) 395.0 (74.81) 293.0 (1 1% milk, flavored 259.0 (8.94) 261.0 (9.78) 255.0 (13.60) 302.0 (39.77) 263.0 (1

 Skim milk, flavored 269.0 (43.33) 303.0 (37.57) 282.0 (28.30) . (.) 332.0 (8 Flavored, fat not specified 280.0 (18.52) 274.0 (18.54) 250.0 (14.06) 274.0 (46.26) 313.0 (4Soymilk 302.0 (59.48) 182.0 (31.20) 215.0 (20.76) 216.0 (5.88) 99.8 u (3Dry or evaporated milk 9.6 u (8.13) 9.3 u (4.97) 1.6 (0.00) 9.7 u (10.13) 15.7 (0Yogurt 161.0 (10.73) 142.0 (10.33) 142.0 (13.56) 236.0 * (38.23) 135.0 (1Cheese 45.6 (3.43) 47.1 (5.25) 44.9 (7.62) 45.8 (12.91) 50.6 (7

Meat and meat alternates 124.0 (4.71) 126.0 (5.26) 130.0 (7.48) 135.0 (10.98) 123.0 (9

Beef 87.4 (7.78) 88.2 (7.41) 77.5 (9.99) 74.5 (15.04) 100.0 (1Ground beef 85.6 (6.43) 83.6 (10.29) 86.0 (5.88) 150.0 *** (10.39) 78.6 u (3

 Pork 90.6 (6.93) 85.0 (9.71) 76.3 (6.01) 84.1 (7.47) 96.2 (1

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

All ages, 5–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

Ham 39.7 (6.91) 28.8 u (11.20) 35.5 u (14.22) 64.4 (14.67) 8.9 Lamb and misc. meats 65.8 u (29.60) 117.0 (0.00) 117.0 (0.00) 140.0 (0.00) . Chicken 109.0 (4.76) 105.0 (5.51) 109.0 (8.21) 118.0 (9.86) 101.0 Turkey 103.0 (14.71) 73.1 (7.68) 87.8 (20.01) 192.0 *** (17.56) 65.8 Organ meats 290.0 (0.00) . (.) . (.) 290.0 (0.00) . Hot dogs 67.1 (7.34) 60.9 (6.32) 64.3 (9.10) 87.9 (13.41) 57.0 Cold cuts 57.7 (8.09) 71.4 (11.77) 50.9 (10.20) 44.4 (6.53) 88.6 Fish 92.8 (9.35) 79.8 (12.45) 97.4 (24.07) 116.0 (28.57) 75.8 (Shellfish 63.6 (10.51) 55.5 (9.24) 57.8 (13.13) 63.6 (16.47) 44.4 (Bacon/sausage 46.8 (6.32) 48.2 (8.54) 53.1 (11.44) 52.8 (10.46) 43.0 u (Eggs 121.0 (9.21) 86.3 (6.69) 89.4 (6.39) 119.0 (15.40) 77.9 (Beans 138.0 (19.16) 152.0 (29.55) 125.0 (13.83) 133.0 (24.73) 225.0 u (Baked/refried beans 104.0 (17.58) 124.0 (15.76) 136.0 (20.74) 117.0 u (37.29) 101.0 (Soy products 136.0 (12.53) 86.0 u (30.91) . (.) 76.0 (0.00) 86.0 u (Protein/meal enhancement 147.0 (42.12) 112.0 u (57.42) 45.3 u (15.25) 158.0 u (97.52) 124.0 u (Nuts 39.6 (11.13) 51.3 u (20.90) 22.4 u (8.33) 32.6 (7.63) 32.0 Peanut/almond butter 32.1 (5.34) 23.2 (4.53) 15.5 (3.61) 3.5 *** (0.27) 25.7 Seeds 17.8 (4.26) 33.0 (8.08) 48.3 (11.91) 36.9 (9.64) 30.7 

Mixed dishes 367.0 (10.93) 364.0 (13.74) 354.0 (13.79) 384.0 (19.90) 382.0 (

Tomato sauce and meat (no pasta) 226.0 (19.31) 140.0 (15.85) 122.0 (2.19) 252.0 *** (16.57) 187.0 Chili con carne 220.0 (40.94) 248.0 (46.64) 117.0 u (93.72) 208.0 (8.35) 293.0 (Meat mixtures w/ red meat 246.0 (32.34) 249.0 (45.90) 284.0 (79.21) 322.0 u (125.68 222.0 (Meat mixtures w/ chicken/turkey 202.0 (13.75) 207.0 (22.53) 259.0 (29.33) 190.0 (27.02) 216.0 (Meat mixtures w/ fish 190.0 (37.42) 238.0 (47.47) 220.0 (62.65) 172.0 (17.34) 281.0 u (Hamburgers/cheeseburgers 181.0 (6.78) 167.0 (11.06) 141.0 (9.45) 210.0 *** (14.76) 195.0 (Other sandwiches 166.0 (5.64) 171.0 (8.02) 165.0 (10.01) 173.0 (10.63) 177.0 (

Hot dogs 128.0 (6.42) 127.0 (8.82) 135.0 (9.45) 134.0 (9.69) 119.0 (Luncheon meat 144.0 (5.63) 158.0 (10.45) 169.0 (21.41) 132.0 (9.19) 146.0 Beef, pork, ham 168.0 (18.17) 151.0 (24.98) 125.0 (14.57) 213.0 ** (26.34) 176.0 (Chicken, turkey 159.0 (7.18) 156.0 (6.58) 150.0 (9.95) 190.0 (21.30) 165.0 (Cheese (no meat) 128.0 (13.62) 119.0 (13.06) 108.0 (16.39) 91.5 (13.42) 143.0 (Fish 178.0 (16.83) 140.0 (9.51) 150.0 (14.35) 196.0 (34.30) 125.0 Peanut butter 86.3 (4.80) 94.4 (14.41) 82.1 (9.30) 77.7 (4.86) 122.0 u (Breakfast sandwiches 175.0 (11.00) 178.0 (19.13) 145.0 (7.95) 174.0 (15.33) 198.0 (

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

 Pizza (no meat) 152.0 (16.87) 137.0 (6.37) 143.0 (10.58) 176.0 (32.14) 128.0  Pizza w/ meat 174.0 (10.64) 160.0 (10.37) 151.0 (9.57) 184.0 (36.73) 166.0 ( Mexican entrees 213.0 (11.79) 180.0 (14.33) 190.0 (18.27) 220.0 (21.15) 170.0 ( Macaroni and cheese 235.0 (12.25) 228.0 (21.60) 211.0 (26.01) 243.0 (19.15) 238.0 ( Pasta dishes 302.0 (21.01) 256.0 (20.98) 250.0 (31.36) 370.0 * (44.57) 243.0 ( Rice dishes 166.0 (12.31) 187.0 (19.74) 198.0 (18.65) 193.0 (21.84) 171.0 ( Other grain mixtures 140.0 (8.84) 121.0 (10.42) 132.0 (17.52) 137.0 (19.03) 114.0 ( Meat soup 338.0 (19.22) 336.0 (34.01) 352.0 (40.36) 362.0 (42.14) 284.0 ( Bean soup 282.0 (48.46) 332.0 (0.00) 332.0 (0.00) . (.) .  Grain soups 333.0 (24.40) 321.0 (26.66) 286.0 (31.88) 374.0 (40.43) 396.0 ( Vegetables mixtures (incl. soup) 177.0 (15.67) 169.0 (25.88) 197.0 (36.61) 166.0 (28.40) 119.0 (

Entrée salads 254.0 (31.92) 206.0 (36.42) 193.0 (10.80) 346.0 (86.88) 280.0 (

Beverages excluding milk and 100% fruit juice 1,149.0 (49.43) 897.0 (42.82) 827.0 (40.06) 1,417.0 *** (140.06) 1,009.0 (

Coffee 312.0 (42.05) 365.0 (60.49) 379.0 (91.82) 372.0 (73.66) 347.0 (Tea 521.0 (73.01) 392.0 (29.89) 320.0 (19.36) 670.0 u (221.06) 503.0 (Beer 662.0 (99.49) 609.0 (176.00) 444.0 u (159.98) 468.0 (101.43) 960.0 Wine 927.0 (177.29) 235.0 (0.00) . (.) 1080.0 (0.00) 235.0 Liquor 266.0 (64.09) . (.) . (.) 274.0 u (90.14) . Water (plain) 715.0 (35.35) 593.0 (36.36) 575.0 (40.60) 813.0 (125.20 627.0 (Noncarbonated, sweetened drinks 464.0 (24.38) 422.0 (29.94) 417.0 (23.58) 511.0 * (37.44) 457.0 (Noncarbonated, low-calorie/sugarfree drinks 459.0 (112.02) 305.0 (34.26) 297.0 (30.90) 379.0 (38.43) 315.0 (Energy drinks 459.0 (90.99) 470.0 (87.44) 510.0 (90.05) 456.0 (118.46) 347.0 (Any soda 517.0 (20.16) 450.0 (19.33) 399.0 (22.46) 597.0 ** (71.58) 514.0 (

Soda, regular 511.0 (20.03) 445.0 (19.94) 397.0 (24.95) 629.0 ** (72.78) 505.0 (Soda, sugar-free 412.0 (51.62) 384.0 (52.22) 384.0 (66.16) 296.0 (72.50) 384.0 (

Sweets and desserts 118.0 (3.98) 109.0 (4.84) 104.0 (6.46) 118.0 (7.67) 117.0 (

Sugar and sugar substitutes 10.2 (1.96) 12.3 u (4.32) 9.7 (1.77) 17.7 (5.18) 17.5 u Syrups/sweet toppings 34.2 (2.16) 29.6 (1.89) 30.2 (3.35) 40.6 (7.38) 28.4 Jelly 22.2 (4.00) 23.3 (6.98) 14.7 (3.49) 21.6 u (7.36) 36.4 u (Jello 107.0 (4.35) 111.0 (7.10) 118.0 (10.29) 98.0 (3.19) 99.1 Candy 36.5 (2.26) 35.0 (3.17) 36.6 (4.40) 35.9 (4.05) 34.8 Ice cream 126.0 (7.94) 125.0 (7.69) 118.0 (11.58) 115.0 (12.26) 135.0 (

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 129.0 (10.14) 134.0 (9.85) 159.0 (21.36) 126.0 (19.31) 114.0 (Ice/popsicles 133.0 (16.01) 120.0 (24.74) 110.0 (10.23) 164.0 *** (11.53) 134.0 u (4

 Sweet rolls 58.2 (6.79) 62.3 (5.23) 69.1 (6.12) 78.1 (12.21) 54.5 (1 Cake/cupcakes 104.0 (8.71) 100.0 (12.54) 96.5 (19.36) 129.0 (17.45) 106.0 (1

Cookies 39.0 (1.59) 36.0 (2.04) 36.4 (2.79) 47.1 * (4.59) 34.0 (Pies/cobblers 107.0 (25.25) 121.0 (22.33) 125.0 (30.72) 23.8 ** (2.11) 116.0 u (4Pastries 81.8 (4.15) 87.9 (7.81) 97.3 (17.55) 69.9 (7.64) 83.8 (Doughnuts 70.7 (4.91) 64.4 (7.08) 61.9 (8.44) 99.7 ** (9.34) 81.9 (1

Salty snacks 42.8 (2.22) 41.7 (2.48) 42.0 (2.12) 49.7 (4.20) 38.1 (

Corn-based salty snacks 37.7 (1.49) 37.9 (2.69) 37.0 (2.65) 48.9 * (4.79) 39.2 (

 Pretzels/party mix 51.3 (12.37) 46.9 (9.82) 43.5 (5.89) 36.4 (7.24) 33.0 (

 Popcorn 29.5 (2.35) 27.7 (2.46) 26.6 (3.52) 43.4 (8.92) 26.5 (

 Potato chips 31.4 (1.56) 34.9 (1.90) 36.4 (1.98) 30.3 (2.89) 30.9 (

Added fats and oils 27.3 (2.77) 24.2 (2.90) 33.4 (5.19) 35.3 (9.15) 18.1 (

Butter 7.4 (0.58) 6.8 (0.61) 6.2 (0.70) 6.4 (0.76) 7.1 (Margarine 8.6 (0.59) 8.1 (0.95) 10.3 (1.68) 11.0 (1.72) 6.8 (Other added fats 65.4 (12.13) 59.5 u (20.37) 73.8 u (24.88) 110.0 (24.43) 32.6 u (1

 Other added oils 24.8 (2.43) . (.) . (.) . (.) .  Salad dressing 25.4 (4.01) 24.4 (5.59) 29.7 (6.94) 30.8 (8.55) 23.5 u ( Mayonnaise 17.5 u (7.07) 12.0 (2.37) 13.8 (2.75) 43.8 * (12.26) 9.4 u ( Gravy 50.5 (8.39) 51.7 (10.10) 67.4 (16.35) 68.2 u (30.40) 37.8 (1 Cream cheese 28.9 (5.01) 29.6 u (9.17) 31.5 u (10.23) 15.5 (4.38) 9.7 ( Cream/sour cream 37.3 (6.51) 26.7 (7.74) 39.8 u (18.26) 48.3 (6.72) 18.9 u (Other 27.1 (2.39) 26.0 (4.06) 21.1 (3.04) 28.1 (7.80) 31.6 (

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

 5–8 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Sample size 833 - 548 - 353 - 113 - 163 Grains 100.0 (6.77) 96.4 (5.36) 88.9 (5.10) 91.7 (8.79) 103.0 (9 Whole grains1 70.6 (11.79) 66.2 (8.36) 62.4 (9.94) 29.3 ** (6.12) 70.3 (1 Refined grains 87.8 (4.16) 85.2 (5.28) 79.8 (5.58) 88.3 (9.35) 88.9 (9 Bread 45.9 (2.84) 47.5 (4.00) 47.2 (6.35) 43.5 (4.24) 49.2 (9 Rolls 32.5 (1.40) 33.1 (1.98) 33.7 (4.76) 33.7 (2.35) 32.8 (1 English muffin 103.0 (14.31) 58.0 (0.00) 58.0 (0.00) . (.) .  Bagels 95.2 (7.70) . (.) . (.) 59.7 u (22.88) .  Biscuits, scones, croissants 60.0 (12.97) 69.4 (12.43) 65.4 (8.97) 42.4 u (23.48) 82.6 u (4 Muffins 68.2 (8.37) 69.5 (13.78) 74.3 (10.77) 107.0 ** (6.20) 52.4 (9 Cornbread 29.5 u (11.17) 25.9 u (11.11) . (.) . (.) 21.7 u (9 Corn tortillas 42.7 (7.29) 44.0 (7.84) 45.7 (8.76) 18.3 ** (3.35) 13.6 u (7 Flour tortillas 52.8 (2.47) 52.9 (2.50) 52.9 (2.50) 63.6 *** (0.00) .  Taco shells 19.4 (0.17) 19.4 (0.17) 18.7 (0.00) . (.) 19.5 (0 Crackers 30.4 (2.89) 35.5 (4.41) 30.2 (5.45) 31.2 (8.30) 40.7 (6 Breakfast/granola bar 29.8 (3.00) 36.3 (2.28) 34.6 (4.24) 34.2 (3.71) 32.4 (1 Pancakes, waffles, French toast 73.9 (7.34) 68.3 (3.73) 66.9 (8.09) 49.3 (7.63) 69.7 (2 Cold cereal 38.6 (1.98) 38.5 (1.73) 38.4 (2.17) 32.0 (5.07) 39.5 (3 Hot cereal 219.0 (29.49) 213.0 (27.06) 250.0 (51.57) . (.) 205.0 (2 Rice 128.0 (10.91) 118.0 (9.85) 120.0 (13.77) 144.0 u (44.08) 106.0 (1 Pasta 148.0 (18.03) 156.0 (43.84) 184.0 (25.97) 155.0 (29.91) 236.0 (5Vegetables 114.0 (7.34) 120.0 (10.53) 115.0 (11.34) 90.5 (16.54) 126.0 (2 Raw vegetables 108.0 (17.35) 106.0 (25.83) 95.6 (21.01) 114.0 (20.13) 125.0 u (5 Raw lettuce/greens 20.4 (5.01) 28.9 (3.66) 33.7 (7.36) . (.) 26.3 (2 Raw carrots 67.3 (15.82) 80.3 u (24.18) 48.6 (12.08) 107.0 * (23.74) 104.0 (3 Raw tomatoes 164.0 u (64.03) 38.5 (10.35) . (.) 123.0 (0.00) 90.0 (0 Raw cabbage/coleslaw 108.0 (8.11) 109.0 (8.76) 115.0 (10.73) . (.) .  Other raw (higher in vitamins A and C)2 22.0 (4.74) 29.0 (4.23) 35.3 u (11.45) . (.) 49.5 (0 Other raw (lower in vitamins A and C)2 91.4 u (29.48) 71.6 u (35.30) 261.0 u (132.66) 4.0 (0.00) 39.1 (1 Salads (w/greens) 89.6 (10.60) 90.2 (14.97) 95.3 (18.60) 85.8 (19.65) 88.9 (1

 Cooked vegetables, excl. potatoes 60.7 (5.12) 71.0 (6.69) 68.9 (6.91) 48.1 u (15.27) 73.9 (1

 Cooked green beans 43.7 (4.29) 44.0 (5.46) 41.9 (5.31) 66.6 u (39.27) 49.0 (1 Cooked corn 74.1 (8.70) 69.3 (8.61) 76.8 (8.47) 98.3 u (35.85) 57.9 (1 Cooked peas 52.6 (6.47) 48.3 (6.22) 54.3 (11.89) 82.0 * (0.00) 43.3 (1

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

 5–8 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Stan

e

 Cooked carrots 40.3 (7.00) 42.5 (10.93) 49.3 (12.22) 18.8 u (10.74) 34.2 u (2 Cooked broccoli 67.9 (15.22) 84.5 (10.68) 82.9 (7.29) 18.4 *** (4.24) 85.7 (1 Cooked tomatoes 25.4 (3.64) 30.6 (4.58) 31.8 (7.14) 11.5 ** (2.85) 31.6 (5 Cooked mixed 55.5 (10.62) 70.2 (9.57) 71.5 (9.79) 11.4 *** (0.00) 46.8 (0 Cooked starchy 78.0 (15.76) 43.5 u (14.32) 27.0 (0.00) 103.0 u (39.27) 27.0 (0 Other cooked deep yellow 80.8 (21.34) 80.8 (21.34) 99.8 (13.78) . (.) 12.3 (0 Other cooked dark green 39.8 (11.84) 39.8 (11.84) 62.7 (9.95) . (.) 23.8 (0 Other cooked (higher in vitamins A and C)2 67.5 u (23.62) 68.0 u (25.21) 89.1 u (34.87) . (.) 23.8 u (9 Other cooked (lower in vitamins A and C)2 110.0 (12.02) 118.0 (11.24) 47.7 (5.17) 16.0 *** (0.00) 126.0 (9 Other fried . (.) . (.) . (.) . (.) .  Cooked potatoes 89.5 (7.16) 91.0 (8.43) 85.1 (6.91) 62.8 * (9.04) 99.1 (2 Cooked potatoes-not fried 130.0 (23.57) 121.0 (13.74) 115.0 (12.84) 61.1 *** (7.56) 155.0 (3 Cooked potatoes-fried 68.3 (4.44) 66.3 (5.27) 61.5 (6.81) 63.6 (11.59) 62.3 (6 Vegetable juice 110.0 u (61.02) 110.0 u (61.02) 110.0 u (61.02) . (.) . Fruit and 100% fruit juice 294.0 (12.72) 289.0 (13.87) 305.0 (22.82) 342.0 (51.78) 254.0 (2

 Any whole fruit 174.0 (9.54) 163.0 (8.94) 168.0 (11.43) 213.0 (50.04) 144.0 (1

Fresh fruit 167.0 (9.22) 154.0 (8.51) 161.0 (12.58) 234.0 (58.71) 127.0 (1

Fresh orange 107.0 (13.55) 93.2 (8.33) 109.0 (11.19) 99.0 (9.85) 70.1 (6Fresh other citrus 100.0 (0.00) 100.0 (0.00) . (.) . (.) 100.0 (0Fresh apple 137.0 (8.73) 140.0 (9.08) 145.0 (11.40) 125.0 (20.26) 123.0 (1Fresh banana 124.0 (8.21) 118.0 (4.25) 116.0 (6.93) 98.7 (14.25) 115.0 (4Fresh melon 65.4 (14.80) 39.4 u (13.66) 70.0 (2.58) 64.4 (13.73) 57.0 (0Fresh watermelon 212.0 (49.02) 132.0 u (50.52) 227.0 u (73.63) 351.0 (96.34) 40.9 (6Fresh grapes 116.0 (17.26) 76.9 (10.11) 68.6 (13.39) 122.0 (32.53) 112.0 (1Fresh peach/nectarine 103.0 (13.08) 94.9 (19.19) 102.0 (23.00) 88.2 (14.21) 30.3 u (1Fresh pear 120.0 (6.73) 123.0 (13.49) 138.0 (31.00) 89.0 (0.00) 79.6 u (3Fresh berries 80.3 (9.89) 121.0 (21.73) 68.4 (9.95) 73.1 (21.64) 119.0 (3Fresh pineapple 184.0 (41.40) 163.0 u (71.17) 87.2 (0.00) 168.0 (0.00) 72.7 (1Other fresh fruit 63.4 (8.66) 83.8 (20.38) 103.0 u (42.05) 51.3 (6.17) 68.0 (2Avocado/guacamole 46.2 (3.59) 45.5 (5.91) 10.0 (0.00) 20.0 (0.00) 50.2 (0Lemon/lime - any form . (.) . (.) . (.) . (.) . 

 Canned or frozen fruit, total 118.0 (9.46) 123.0 (10.39) 114.0 (10.00) 81.0 * (10.04) 139.0 (2

Canned or frozen in syrup 90.2 (13.12) 103.0 (9.91) 112.0 (13.13) 9.0 *** (0.00) 97.2 (1

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

 5–8 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

Canned or frozen, no syrup 120.0 (10.15) 117.0 (10.15) 111.0 (9.96) 89.5 (7.19) 129.0 

Applesauce, canned/ frozen apples 125.0 (7.86) 124.0 (10.16) 121.0 (8.89) 109.0 (3.98) 142.0 Canned/frozen peaches 106.0 (10.38) 95.5 (17.61) 82.2 (7.18) 166.0 *** (0.00) 123.0 u Canned/frozen pineapple 97.9 (7.89) 104.0 (8.10) 101.0 (16.67) 76.7 (5.12) 106.0 Other canned/frozen 97.9 (11.09) 110.0 (13.87) 107.0 (16.91) 42.1 ** u (18.14) 111.0 

100% Fruit juice 258.0 (15.52) 260.0 (17.48) 274.0 (19.57) 290.0 (40.04) 238.0 

Non-citrus juice 273.0 (15.62) 260.0 (15.85) 245.0 (17.87) 348.0 (55.81) 289.0 Citrus juice 189.0 (11.19) 194.0 (13.59) 221.0 (15.42) 200.0 (29.51) 170.0 

Dried fruit 36.7 u (14.52) 51.8 u (28.32) 56.8 u (37.20) . (.) 36.2 

Milk and milk products 431.0 (15.42) 469.0 (16.27) 488.0 (18.03) 335.0 ** (52.01) 438.0 

Cow’s milk, total 414.0 (14.91) 450.0 (14.90) 466.0 (17.39) 300.0 *** (41.49) 425.0 

Unflavored white milk, total 325.0 (15.85) 342.0 (18.30) 348.0 (18.69) 266.0 (38.94) 309.0 

Unflavored whole milk 290.0 (21.26) 294.0 (29.45) 292.0 (30.06) 336.0 (60.05) 292.0 Unflavored non-whole, total 311.0 (19.82) 316.0 (26.77) 314.0 (22.35) 212.0 * (35.73) 290.0 

2% milk, unflavored 295.0 (20.14) 313.0 (32.60) 307.0 (33.10) 195.0 * (43.96) 282.0 1% milk, unflavored 254.0 (16.09) 224.0 (19.67) 250.0 (24.72) 259.0 (31.95) 192.0 Skim milk, unflavored 357.0 (69.89) 349.0 (61.69) 366.0 (81.99) 234.0 (11.45) 317.0 

 Unflavored, fat not specified 253.0 (18.64) 268.0 (21.17) 264.0 (28.14) 168.0 * (25.96) 244.0 

 Flavored milk, total 277.0 (9.24) 277.0 (7.33) 283.0 (12.24) 295.0 (31.12) 272.0 

 Flavored, whole milk 300.0 (23.53) 304.0 (23.76) 300.0 (32.88) 221.0 * (2.89) 347.0  Flavored non-whole, total 270.0 (11.60) 271.0 (9.50) 274.0 (16.67) 336.0 (35.18) 272.0 

 2% milk, flavored 288.0 (14.45) 281.0 (13.34) 273.0 (21.85) 336.0 (35.18) 296.0  1% milk, flavored 251.0 (10.59) 254.0 (12.59) 269.0 (20.37) . (.) 239.0 

 Skim milk, flavored 187.0 u (74.86) 316.0 (65.58) 346.0 (74.68) . (.) 125.0  Flavored, fat not specified 248.0 (10.90) 249.0 (11.25) 251.0 (16.31) 215.0 (20.41) 239.0 Soymilk 291.0 (57.92) 198.0 (30.15) 221.0 (21.28) . (.) 92.2 u Dry or evaporated milk 3.4 u (2.39) 15.7 (0.00) . (.) 1.4 (0.00) 15.7 Yogurt 151.0 (16.24) 125.0 (10.10) 120.0 (14.46) 297.0 *** (43.34) 114.0 Cheese 42.7 (5.37) 51.8 (7.04) 50.2 (11.05) 22.7 * (2.82) 55.8 

Meat and meat alternates 103.0 (4.78) 106.0 (5.22) 106.0 (6.21) 94.3 (10.90) 105.0 

Beef 79.8 (12.96) 73.5 (7.72) 67.1 (10.08) 42.5 u (20.29) 51.0 Ground beef 81.6 (7.86) 78.5 (14.06) 78.3 (6.00) . (.) 79.0 u 

 Pork 74.9 (9.79) 60.1 (10.98) 53.6 (5.78) 86.5 *** (6.95) 57.2 

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Stan

er

Ham 60.2 u (18.93) 101.0 (0.00) 101.0 (0.00) 83.5 (0.00) . (Lamb and misc. meats 184.0 (0.00) . (.) . (.) 184.0 (0.00) . (Chicken 87.5 (3.97) 89.8 (3.83) 91.0 (6.11) 59.2 ** (9.55) 87.8 (4.Turkey 72.0 (8.31) 71.6 (6.96) 86.6 u (31.06) 188.0 ** (0.00) 68.4 (1.Organ meats . (.) . (.) . (.) . (.) . (Hot dogs 61.7 (13.27) 49.9 (11.13) 50.2 (13.94) 85.3 (13.56) 57.0 (0.Cold cuts 52.7 (10.19) 70.2 (15.81) 44.5 (10.18) 51.0 (9.52) 95.9 (1.Fish 83.9 (18.12) 72.1 (12.86) 87.8 (25.83) 150.0 u (63.42) 61.8 (11Shellfish 42.4 (7.90) 49.2 (9.30) 57.4 (11.34) 12.0 *** (0.00) 44.9 u (16Bacon/sausage 39.3 (9.32) 30.0 u (9.57) 42.6 u (14.78) 21.3 (5.21) 13.3 (3.Eggs 97.7 (16.57) 77.9 (10.43) 86.0 (11.86) 66.8 (9.93) 63.3 (14Beans 90.8 (13.91) 99.5 (10.91) 94.4 (10.48) 97.1 u (42.73) 125.0 u (38Baked/refried beans 63.1 u (21.36) 87.0 (17.47) 86.4 u (34.38) 112.0 u (43.39) 87.3 (20Soy products 77.5 (4.39) 62.0 (0.00) . (.) . (.) 62.0 (0.Protein/meal enhancement 255.0 (65.03) 238.0 u (178.65) . (.) 315.0 (0.00) 238.0 u (178Nuts 56.7 u (20.85) 31.9 (3.16) 24.8 u (8.66) 19.6 u (6.40) 35.6 (0.Peanut/almond butter 20.9 (5.22) 11.4 u (3.44) 10.6 (1.50) 2.1 *** u (0.88) 12.0 u (5.Seeds 12.2 u (7.94) 11.5 (0.00) . (.) . (.) . (

Mixed dishes 276.0 (11.39) 282.0 (10.68) 289.0 (13.41) 272.0 (32.25) 292.0 (15

Tomato sauce and meat (no pasta) 243.0 (22.60) 146.0 (19.78) 125.0 (0.00) 265.0 (0.00) 187.0 (0.Chili con carne 241.0 (24.88) 250.0 (23.55) 96.2 (4.60) . (.) 272.0 (13Meat mixtures w/ red meat 132.0 (9.57) 145.0 (15.55) 162.0 (18.78) 110.0 ** (7.40) 127.0 (28Meat mixtures w/ chicken/turkey 158.0 (14.96) 191.0 (23.98) 226.0 (37.37) 149.0 (36.26) 195.0 (50Meat mixtures w/ fish 189.0 (51.15) 127.0 (31.11) 121.0 (19.94) 156.0 (0.00) 143.0 u (100Hamburgers/cheeseburgers 128.0 (6.85) 126.0 (8.62) 113.0 (10.97) 152.0 (26.44) 148.0 (15Other sandwiches 115.0 (4.56) 125.0 (6.36) 124.0 (7.65) 113.0 (10.16) 127.0 (11

Hot dogs 118.0 (10.68) 121.0 (11.67) 121.0 (9.36) 141.0 (23.71) 122.0 (26Luncheon meat 115.0 (7.45) 127.0 (8.83) 121.0 (18.95) 98.5 (11.88) 133.0 (6.Beef, pork, ham 105.0 (14.49) 98.1 (10.78) 105.0 (13.65) 109.0 (7.00) 78.0 (12Chicken, turkey 104.0 (15.18) 131.0 (16.61) 132.0 (20.78) 130.0 (15.27) 115.0 (22Cheese (no meat) 89.7 (6.81) 76.7 (6.27) 76.6 (8.28) 84.8 (12.69) 72.7 (4.Fish 123.0 (8.48) 127.0 (10.22) 150.0 (5.18) 113.0 *** (0.00) 102.0 (13Peanut butter 72.8 (4.61) 75.9 (9.65) 75.1 (10.84) 71.9 (7.01) 69.0 (2.Breakfast sandwiches 119.0 (9.39) 113.0 (16.60) 97.1 (23.05) 116.0 (14.40) . (

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partici

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean St

 Pizza (no meat) 116.0 (11.60) 119.0 (6.97) 116.0 (8.22) 223.0 (58.71) 128.0 ( Pizza w/ meat 147.0 (15.37) 125.0 (6.88) 120.0 (7.78) 255.0 u (81.08) 135.0 ( Mexican entrees 164.0 (15.77) 126.0 (12.05) 137.0 (14.93) 168.0 (17.10) 102.0 ( Macaroni and cheese 217.0 (27.57) 202.0 (43.70) 156.0 (24.10) 129.0 (21.03) 250.0 ( Pasta dishes 227.0 (26.06) 218.0 (26.12) 250.0 (39.14) 246.0 (29.64) 199.0 ( Rice dishes 136.0 (26.79) 174.0 (36.46) 147.0 (26.96) 152.0 (20.99) 212.0 u ( Other grain mixtures 117.0 (23.21) 94.9 (20.59) 145.0 u (60.96) . (.) 87.2 u ( Meat soup 303.0 (35.52) 323.0 (53.45) 350.0 (56.65) 306.0 (86.16) 194.0 u ( Bean soup 332.0 (0.00) 332.0 (0.00) 332.0 (0.00) . (.) .  Grain soups 320.0 (34.84) 326.0 (32.36) 291.0 (36.03) 284.0 (67.42) 396.0 ( Vegetables mixtures (incl. soup) 120.0 (17.89) 128.0 (24.92) 125.0 (29.80) 75.4 (11.64) 132.0 u (

Entrée salads 78.9 u (23.97) 78.8 u (24.19) 131.0 (23.57) . (.) 100.0 

Beverages excluding milk and 100% fruit juice 729.0 (32.73) 638.0 (27.32) 650.0 (30.83) 777.0 (58.26) 645.0 (

Coffee 167.0 u (54.20) 148.0 u (91.88) 148.0 u (91.88) 204.0 (32.49) . Tea 276.0 (22.38) 303.0 (29.81) 232.0 (39.33) 292.0 (34.36) 478.0 (Beer . (.) . (.) . (.) . (.) . Wine . (.) . (.) . (.) . (.) . Liquor . (.) . (.) . (.) . (.) . Water (plain) 479.0 (28.97) 447.0 (31.15) 447.0 (38.72) 437.0 (38.26) 462.0 (Noncarbonated, sweetened drinks 303.0 (17.66) 291.0 (15.55) 336.0 (22.42) 329.0 (26.87) 260.0 (Noncarbonated, low-calorie/sugarfree drinks 400.0 (100.19) 270.0 (32.67) 336.0 (64.46) 363.0 (65.98) 231.0 (Energy drinks . (.) . (.) . (.) . (.) . Any soda 293.0 (12.50) 295.0 (16.28) 311.0 (20.14) 306.0 (55.18) 270.0 (

Soda, regular 293.0 (12.21) 291.0 (16.76) 307.0 (21.04) 302.0 (52.27) 269.0 (Soda, sugar-free 234.0 (32.91) 281.0 (61.16) 319.0 (68.99) 222.0 u (81.01) 168.0 (

Sweets and desserts 121.0 (7.86) 105.0 (8.36) 106.0 (12.79) 112.0 (14.85) 107.0 (

Sugar and sugar substitutes 6.1 (1.10) 7.5 (1.23) 7.8 (1.24) 9.2 u (4.77) 10.0 Syrups/sweet toppings 31.8 (3.58) 30.4 (3.43) 32.9 (5.88) 23.2 (3.10) 26.9 Jelly 17.3 (3.26) 14.7 u (4.56) 17.0 u (7.16) 26.7 u (14.46) 12.1 Jello 112.0 (4.75) 117.0 (5.10) 121.0 (4.28) 102.0 *** (3.71) 108.0 Candy 34.9 (3.33) 32.7 (3.20) 30.1 (4.57) 31.6 (4.86) 37.3 Ice cream 125.0 (13.20) 112.0 (9.68) 111.0 (14.74) 107.0 (7.54) 116.0 (

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

 5–8 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 113.0 (9.52) 135.0 (22.52) 153.0 (35.25) 107.0 (1.96) 104.0 (9Ice/popsicles 107.0 (11.11) 94.5 (11.49) 114.0 (16.02) 189.0 * (26.45) 61.8 (

 Sweet rolls 64.4 (9.77) 68.8 (9.51) 73.4 (7.09) 38.7 *** (6.34) 70.8 u (3 Cake/cupcakes 98.3 (11.25) 96.8 (13.48) 84.2 (21.86) 91.2 (11.09) 112.0 (1

Cookies 38.2 (2.52) 36.6 (2.71) 35.7 (3.02) 37.9 (7.12) 37.6 (Pies/cobblers 66.7 u (41.08) 113.0 u (73.02) 257.0 u (90.97) . (.) 40.6 (0Pastries 79.6 (9.00) 84.6 (15.97) 72.1 (8.66) 87.4 (17.44) 98.6 u (3Doughnuts 69.9 (9.59) 75.6 (12.95) 74.7 (15.43) 87.5 (6.32) 93.8 (2

Salty snacks 39.5 (3.27) 45.1 (5.12) 42.2 (3.11) 43.4 (5.57) 42.4 (

Corn-based salty snacks 37.0 (3.03) 43.4 (5.67) 37.6 (3.09) 40.3 (7.03) 51.7 (1

 Pretzels/party mix 46.6 (11.40) 62.4 u (25.73) 38.3 (7.03) 40.4 u (15.19) 36.7 (

 Popcorn 23.0 (3.06) 26.7 (3.51) 25.8 (5.00) 31.9 (6.11) 24.4 (

 Potato chips 27.9 (2.45) 31.1 (2.02) 37.4 (2.75) 32.3 (3.47) 23.7 (

Added fats and oils 17.7 (1.96) 16.5 (2.44) 23.2 (4.47) 24.5 u (9.68) 11.9 (

Butter 6.7 (0.57) 7.9 (1.02) 6.6 (1.08) 5.0 (1.31) 8.7 (Margarine 8.3 (0.86) 7.0 (0.57) 8.4 (1.64) 13.6 (3.34) 6.3 (0Other added fats 25.8 (7.18) 44.1 (12.59) 38.6 u (16.76) 5.3 * (0.00) 48.3 u (1

 Other added oils 13.5 (0.00) . (.) . (.) . (.) .  Salad dressing 18.8 (3.81) 21.6 (4.88) 27.3 (8.14) 5.5 * u (3.33) 17.2 ( Mayonnaise 10.3 (1.02) 17.0 (4.19) 9.2 (0.00) . (.) 19.8 ( Gravy 37.3 u (11.50) 26.5 (5.49) 36.2 (8.74) 200.0 *** (38.68) 15.9 ( Cream cheese 25.5 (2.89) . (.) . (.) 13.2 (1.58) .  Cream/sour cream 22.2 (5.65) 22.8 u (8.49) 54.1 (14.95) 56.6 (5.42) 8.9 u (Other 22.1 (3.43) 21.3 (4.24) 21.9 (5.04) 25.3 u (14.32) 18.6 u (

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Stan

er

Sample size 1,151 - 675 - 416 - 206 - 220 Grains 110.0 (5.97) 114.0 (8.92) 110.0 (10.58) 95.9 (8.36) 115.0 (12 Whole grains1 66.3 (6.82) 75.8 (9.68) 84.0 (19.99) 57.6 (12.01) 64.6 (11 Refined grains 104.0 (6.05) 103.0 (8.15) 99.4 (8.45) 96.1 (9.65) 106.0 (13 Bread 59.2 (8.45) 65.1 (15.31) 42.6 (4.76) 40.0 (4.13) 89.3 u (27 Rolls 46.2 (6.45) 45.2 (7.39) 35.1 (2.63) 48.5 (7.40) 55.8 (11 English muffin 58.0 (0.00) 58.0 (0.00) 58.0 (0.00) . (.) . ( Bagels 95.1 (5.92) 102.0 (9.96) 115.0 (8.73) 83.4 ** (7.61) 88.1 (14 Biscuits, scones, croissants 66.3 (14.12) 74.9 (11.16) 76.3 (11.97) 35.1 ** (5.74) 62.4 (6. Muffins 133.0 (26.72) 152.0 u (45.62) 78.1 (8.96) 109.0 u (33.53) 192.0 (56 Cornbread 65.2 (7.93) 56.5 (11.13) 60.3 (14.09) 44.0 (0.00) 44.1 (1. Corn tortillas 63.1 (3.36) 62.2 (4.81) 61.7 (5.30) 67.8 (4.78) 48.0 (0. Flour tortillas 64.0 (14.54) 67.0 (7.98) 68.5 (8.21) 15.2 ** u (14.08) 38.5 (0. Taco shells 55.6 (1.26) 55.6 (0.84) 56.3 (0.43) 55.4 u (19.29) 40.2 (0. Crackers 29.3 (3.31) 26.8 (3.82) 23.7 (3.25) 41.1 (8.86) 30.7 (7. Breakfast/granola bar 30.4 (2.52) 33.7 (3.22) 36.2 (6.88) 23.5 (0.90) 32.0 (2. Pancakes, waffles, French toast 99.8 (7.56) 84.9 (4.80) 91.9 (7.13) 111.0 (21.41) 79.3 (7. Cold cereal 40.8 (1.91) 38.2 (1.93) 34.8 (1.98) 50.4 ** (5.16) 42.9 (4. Hot cereal 205.0 (21.40) 206.0 (24.45) 229.0 (26.32) 197.0 (25.70) 160.0 (19 Rice 140.0 (11.12) 158.0 (13.42) 170.0 (16.80) 133.0 u (40.38) 96.7 (11 Pasta 146.0 (41.41) 224.0 u (79.63) 306.0 (0.00) 217.0 (0.00) 214.0 u (86Vegetables 133.0 (9.62) 127.0 (10.64) 130.0 (9.52) 92.9 ** (8.52) 124.0 (23 Raw vegetables 101.0 (9.51) 96.5 (14.64) 95.5 (9.98) 90.3 (11.71) 107.0 (24 Raw lettuce/greens 37.9 (6.28) 36.1 (5.17) 38.2 (5.92) 39.0 (0.00) 27.5 (0. Raw carrots 68.9 (7.07) 66.7 (13.02) 58.9 (10.48) 70.2 (2.65) 75.4 u (23 Raw tomatoes 68.6 (16.66) 115.0 (8.86) 115.0 (8.86) 80.0 *** (0.00) . ( Raw cabbage/coleslaw 94.1 (12.89) 184.0 (0.00) 184.0 (0.00) . (.) . ( Other raw (higher in vitamins A and C)2 53.9 (11.68) 60.4 (16.78) 38.5 (10.05) . (.) 96.6 (24 Other raw (lower in vitamins A and C)2 42.3 (7.88) 35.8 (7.79) 39.1 u (16.13) 57.9 (5.56) 32.3 u (10 Salads (w/greens) 119.0 (13.73) 116.0 (17.44) 101.0 (12.95) 92.4 (15.66) 135.0 (29

 Cooked vegetables, excl. potatoes 68.3 (5.96) 70.9 (6.24) 77.7 (7.22) 34.9 *** (7.67) 54.8 (11

 Cooked green beans 82.6 (9.48) 78.0 (11.44) 79.4 (12.59) 33.8 *** (0.00) 86.9 (16 Cooked corn 78.0 (6.86) 76.6 (8.89) 70.7 (11.51) 52.8 (8.61) 90.4 (12 Cooked peas 68.5 (17.03) 68.8 u (25.30) 67.4 u (25.68) . (.) . (

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Cooked carrots 38.8 (8.22) 43.0 (11.90) 46.9 u (17.23) 17.6 (0.00) 35.9 (7 Cooked broccoli 82.5 (13.93) 79.8 (19.07) 80.1 (19.50) 67.7 (14.74) 79.2 u (2 Cooked tomatoes 24.5 (3.29) 24.3 (2.77) 24.8 (4.01) 19.4 u (7.41) 21.6 (3 Cooked mixed 80.1 (10.90) 77.4 (11.48) 51.6 u (32.89) . (.) 77.1 (1 Cooked starchy 105.0 u (45.32) 105.0 u (45.32) 193.0 (27.92) . (.) 44.1 (0 Other cooked deep yellow 112.0 (18.90) 98.6 (11.75) 95.0 (12.05) 49.0 *** (0.00) 147.0 (0 Other cooked dark green 115.0 (26.32) 86.6 u (27.57) 86.1 u (28.09) 11.3 ** (0.00) .  Other cooked (higher in vitamins A and C)2 50.4 (10.14) 50.2 (5.96) 77.5 (0.00) 56.4 u (18.54) 73.4 (1 Other cooked (lower in vitamins A and C)2 55.9 (13.61) 69.1 (12.94) 42.5 u (20.45) . (.) 67.5 (0 Other fried 122.0 (24.19) 122.0 (24.19) 122.0 (24.19) . (.) .  Cooked potatoes 98.0 (8.50) 92.4 (7.67) 96.2 (9.62) 92.1 (10.85) 88.2 (1 Cooked potatoes-not fried 157.0 (20.16) 150.0 (17.97) 154.0 (26.71) 125.0 (16.33) 143.0 (1 Cooked potatoes-fried 64.8 (5.82) 62.4 (8.29) 54.4 (3.05) 68.2 * (5.54) 71.3 (1 Vegetable juice 337.0 u (153.62) 197.0 (0.00) 197.0 (0.00) . (.) . Fruit and 100% fruit juice 271.0 (15.02) 274.0 (24.87) 301.0 (21.96) 280.0 (29.71) 239.0 (4

 Any whole fruit 166.0 (6.08) 175.0 (9.09) 197.0 (12.68) 133.0 ** (19.70) 148.0 (1

Fresh fruit 164.0 (6.07) 178.0 (8.99) 196.0 (12.84) 134.0 * (21.31) 156.0 (1

Fresh orange 121.0 (11.05) 128.0 (17.84) 140.0 (21.22) 110.0 (15.55) 92.5 (1Fresh other citrus 401.0 (115.37) 128.0 (0.00) . (.) 458.0 (111.74 128.0 (0Fresh apple 143.0 (7.14) 147.0 (7.65) 150.0 (12.54) 132.0 (17.55) 144.0 (1Fresh banana 115.0 (11.31) 130.0 (16.19) 141.0 (22.56) 83.9 * (14.76) 109.0 (9Fresh melon 136.0 (15.25) 103.0 (12.01) 113.0 (8.29) 166.0 * (21.27) 34.1 (0Fresh watermelon 160.0 (22.35) 155.0 (27.89) 102.0 (13.32) 199.0 u (82.48) 187.0 (1Fresh grapes 104.0 (10.71) 99.6 (13.24) 105.0 (16.31) 109.0 u (32.97) 97.2 (1Fresh peach/nectarine 144.0 (12.19) 133.0 (11.56) 147.0 (7.11) 89.1 * u (26.89) 89.6 (2Fresh pear 118.0 (13.46) 122.0 (14.51) 130.0 (16.20) 44.5 *** (0.00) 84.9 u (3Fresh berries 81.0 (14.80) 81.8 (13.83) 90.0 (26.37) 55.8 (6.83) 77.7 (1Fresh pineapple 52.4 (10.75) 48.2 (10.96) 42.2 u (16.20) . (.) 60.5 (4Other fresh fruit 117.0 (21.08) 166.0 (25.88) 212.0 (32.61) 134.0 (29.01) 168.0 (3Avocado/guacamole 50.3 (0.00) 50.3 (0.00) . (.) . (.) 50.3 (0Lemon/lime - any form . (.) . (.) . (.) . (.) . 

 Canned or frozen fruit, total 108.0 (8.68) 110.0 (11.72) 128.0 (18.93) 98.3 (10.05) 88.1 (8

Canned or frozen in syrup 81.9 (18.47) 72.5 (19.98) 78.4 u (27.09) 90.7 (0.00) 49.3 (1

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

9–13 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Canned or frozen, no syrup 109.0 (8.27) 115.0 (11.63) 136.0 (17.12) 99.1 (11.12) 92.6 (9

Applesauce, canned/ frozen apples 104.0 (8.64) 118.0 (13.70) 125.0 (30.46) 98.1 (11.74) 114.0 (8Canned/frozen peaches 102.0 (11.27) 101.0 (11.85) 104.0 (17.92) 113.0 (13.09) 96.5 (12Canned/frozen pineapple 99.8 (18.05) 105.0 (20.41) 140.0 (27.03) . (.) 68.6 (14Other canned/frozen 87.8 (15.28) 92.7 (18.17) 97.7 (25.72) 96.0 (5.68) 79.4 (10

100% Fruit juice 275.0 (24.11) 260.0 (35.35) 242.0 (28.97) 298.0 (45.09) 317.0 (72

Non-citrus juice 263.0 (20.47) 255.0 (29.12) 259.0 (41.16) 253.0 (26.95) 258.0 (32Citrus juice 244.0 (26.35) 215.0 (29.40) 186.0 (23.02) 339.0 (76.22) 261.0 (34

Dried fruit 11.8 u (4.40) 7.7 u (2.78) 8.6 u (6.55) 11.3 (0.47) 7.0 (0

Milk and milk products 386.0 (20.12) 442.0 (30.27) 401.0 (14.84) 304.0 ** (32.55) 488.0 (65

Cow’s milk, total 393.0 (20.21) 434.0 (30.68) 391.0 (14.38) 325.0 (37.01) 483.0 (66

Unflavored white milk, total 334.0 (25.19) 360.0 (44.25) 321.0 (15.04) 299.0 (37.83) 396.0 (92

Unflavored whole milk 379.0 (87.53) 495.0 u (161.11) 309.0 (22.35) 339.0 (73.33) 1030.0 u (34Unflavored non-whole, total 312.0 (14.66) 307.0 (20.82) 308.0 (19.37) 275.0 (40.17) 292.0 (27

2% milk, unflavored 297.0 (17.51) 292.0 (22.32) 281.0 (23.01) 232.0 (29.45) 272.0 (191% milk, unflavored 286.0 (27.21) 252.0 (30.04) 273.0 (36.53) 394.0 (115.98 239.0 (45Skim milk, unflavored 333.0 (38.99) 364.0 (51.09) 371.0 (65.43) 421.0 u (248.19 361.0 (60

 Unflavored, fat not specified 251.0 (19.59) 260.0 (25.94) 259.0 (28.94) 213.0 (20.77) 253.0 (58

 Flavored milk, total 278.0 (10.24) 271.0 (9.82) 262.0 (13.93) 458.0 (118.27 288.0 (12

 Flavored, whole milk 279.0 (13.76) 273.0 (12.51) 278.0 (16.83) 500.0 *** (0.00) 267.0 (17 Flavored non-whole, total 274.0 (13.05) 275.0 (13.42) 266.0 (19.25) 436.0 u (211.14 288.0 (17

 2% milk, flavored 286.0 (20.91) 286.0 (20.45) 280.0 (32.92) 582.0 u (324.67 299.0 (23 1% milk, flavored 260.0 (14.36) 260.0 (12.48) 253.0 (13.59) 250.0 (0.08) 268.0 (17

 Skim milk, flavored 242.0 (6.99) 241.0 (7.16) 232.0 (12.61) . (.) 250.0 (0 Flavored, fat not specified 272.0 (24.14) 251.0 (19.32) 231.0 (21.43) 448.0 *** (26.60) 304.0 (36Soymilk 173.0 (42.06) 138.0 u (42.76) 184.0 (0.00) 230.0 (0.00) 106.0 u (48Dry or evaporated milk 63.0 (0.00) . (.) . (.) 63.0 (0.00) . Yogurt 156.0 (18.82) 157.0 (17.71) 165.0 (14.35) 99.8 u (50.50) 151.0 (28Cheese 39.8 (4.41) 41.8 (6.72) 44.1 (7.25) 39.5 (7.69) 41.3 (10

Meat and meat alternates 132.0 (9.84) 136.0 (8.42) 146.0 (13.11) 151.0 (27.44) 123.0 (12

Beef 80.7 (9.98) 88.5 (12.62) 83.0 (15.91) 91.6 (22.02) 96.0 (19Ground beef 80.4 (10.44) 80.4 (10.44) 84.0 (0.00) . (.) 76.8 (19

 Pork 97.1 (9.33) 97.8 (11.63) 87.3 (9.04) 69.9 (11.40) 109.0 (18

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 25.2 u (9.45) 27.8 u (12.13) 27.8 u (12.13) 17.0 u (8.03) . Lamb and misc. meats 56.9 u (27.05) 117.0 (0.00) 117.0 (0.00) 91.9 (0.00) . Chicken 114.0 (7.66) 113.0 (10.09) 121.0 (14.17) 118.0 (15.89) 103.0 (1Turkey 123.0 (9.40) 58.3 (12.94) 54.1 (14.36) 200.0 *** (22.24) 67.4 u (2Organ meats . (.) . (.) . (.) . (.) . Hot dogs 69.8 (9.71) 67.3 (9.17) 74.7 (17.02) 108.0 (7.24) 57.0 (0Cold cuts 62.4 (9.85) 79.7 (13.29) 68.9 (20.29) 30.8 (2.83) 87.3 (1Fish 90.7 (11.32) 96.2 (15.20) 128.0 (21.95) 60.4 * (15.73) 77.5 (1Shellfish 63.9 (15.03) 63.3 (16.77) 59.0 u (22.64) 91.1 u (32.88) 43.4 (1Bacon/sausage 44.3 (7.01) 50.1 (10.66) 61.1 (16.55) 64.4 (14.34) 35.7 u (1Eggs 133.0 (15.05) 94.4 (8.25) 92.4 (8.91) 151.0 * (28.25) 115.0 (2Beans 122.0 (10.49) 116.0 (12.58) 124.0 (16.46) 120.0 (11.52) 112.0 (2Baked/refried beans 128.0 (20.14) 137.0 (21.29) 144.0 (26.81) 64.0 ** (1.07) 75.2 (0Soy products . (.) . (.) . (.) . (.) . Protein/meal enhancement 114.0 u (99.70) 114.0 u (99.70) . (.) . (.) 114.0 u (9Nuts 20.5 u (6.35) 32.7 (8.56) 20.7 u (12.43) 38.9 (5.21) 36.8 u (1Peanut/almond butter 45.0 (12.13) 31.4 (5.62) 32.0 (0.00) 5.3 (0.00) 31.4 (6Seeds 24.6 u (9.75) 30.6 u (12.62) 41.7 u (14.57) 70.5 (5.86) 14.7 u (7

Mixed dishes 362.0 (14.52) 372.0 (19.61) 369.0 (24.25) 378.0 (42.26) 381.0 (3

Tomato sauce and meat (no pasta) 212.0 (8.08) 117.0 (0.00) 117.0 (0.00) . (.) . Chili con carne 297.0 (43.52) 305.0 (41.97) 79.4 (0.00) 95.3 (0.00) 311.0 (4Meat mixtures w/ red meat 206.0 (22.73) 205.0 (32.26) 260.0 (49.95) 186.0 (30.76) 165.0 (3Meat mixtures w/ chicken/turkey 190.0 (26.76) 209.0 (44.37) 276.0 (40.79) 142.0 ** (23.16) 204.0 u (6Meat mixtures w/ fish 131.0 u (47.35) 220.0 (65.13) 135.0 u (41.81) 157.0 (8.19) 379.0 (3Hamburgers/cheeseburgers 183.0 (13.57) 180.0 (16.03) 152.0 (13.18) 155.0 (12.00) 199.0 (1Other sandwiches 161.0 (6.56) 174.0 (10.93) 177.0 (15.72) 154.0 (10.26) 168.0 (1

Hot dogs 123.0 (7.82) 128.0 (10.73) 143.0 (14.32) 121.0 (14.95) 101.0 (8Luncheon meat 149.0 (7.36) 173.0 (14.68) 181.0 (24.00) 126.0 * (10.72) 149.0 (1Beef, pork, ham 156.0 (14.17) 147.0 (19.82) 140.0 (24.82) 221.0 (46.24) 146.0 (3Chicken, turkey 155.0 (12.88) 149.0 (13.37) 137.0 (16.88) 177.0 (41.17) 164.0 (1Cheese (no meat) 92.2 (11.29) 106.0 (14.69) 110.0 (20.11) 72.3 (2.71) 98.3 (1Fish 192.0 (22.86) 157.0 (15.44) 159.0 (21.94) 141.0 (0.00) 148.0 (8Peanut butter 85.7 (5.33) 85.6 (9.79) 93.0 (14.87) 78.7 (4.91) 78.3 (1Breakfast sandwiches 181.0 (19.96) 192.0 (25.56) 176.0 (10.58) 179.0 (11.71) 196.0 (2

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

 Pizza (no meat) 137.0 (10.02) 138.0 (10.55) 151.0 (22.20) 116.0 (25.50) 126.0 (9 Pizza w/ meat 154.0 (8.99) 157.0 (9.38) 165.0 (12.92) 139.0 (20.93) 148.0 (1 Mexican entrees 215.0 (18.72) 216.0 (25.37) 243.0 (32.48) 201.0 (34.02) 182.0 (2 Macaroni and cheese 223.0 (18.27) 231.0 (26.22) 224.0 (31.33) 256.0 (26.89) 235.0 (3 Pasta dishes 327.0 (35.64) 257.0 (34.51) 236.0 (53.48) 440.0 ** (41.52) 275.0 (4 Rice dishes 168.0 (19.63) 175.0 (22.94) 215.0 (32.33) 159.0 (22.16) 122.0 (1 Other grain mixtures 154.0 (8.45) 129.0 (14.08) 125.0 (26.58) 221.0 (61.75) 150.0 (9 Meat soup 293.0 (36.15) 323.0 (39.71) 332.0 (49.31) 410.0 (56.93) 283.0 (3 Bean soup 173.0 (0.00) . (.) . (.) . (.) .  Grain soups 311.0 (26.01) 293.0 (37.11) 266.0 (42.66) 336.0 (35.16) 393.0 (3 Vegetables mixtures (incl. soup) 215.0 (26.23) 228.0 (38.31) 249.0 (41.62) 187.0 (26.73) 134.0 (3

Entrée salads 231.0 (11.18) 234.0 (15.01) 214.0 (11.94) 98.3 *** (0.00) 283.0 (2

Beverages excluding milk and 100% fruit juice 1,053.0 (61.32) 886.0 (51.75) 805.0 (41.06) 1,105.0 *** (62.30) 995.0 (12

Coffee 263.0 (49.17) 367.0 u (120.04) 415.0 u (152.15) 122.0 u (76.77) 181.0 (2Tea 410.0 (43.17) 382.0 (52.35) 338.0 (33.81) 343.0 (57.32) 460.0 (1Beer . (.) . (.) . (.) . (.) . Wine 235.0 (0.00) 235.0 (0.00) . (.) . (.) 235.0 (0Liquor . (.) . (.) . (.) . (.) . Water (plain) 647.0 (41.06) 580.0 (38.48) 544.0 (34.50) 649.0 (62.96) 598.0 (7Noncarbonated, sweetened drinks 447.0 (27.67) 430.0 (44.89) 434.0 (39.29) 510.0 (64.65) 448.0 (1Noncarbonated, low-calorie/sugarfree drinks 579.0 u (248.12) 382.0 (74.42) 268.0 (24.13) 348.0 (37.01) 532.0 (1Energy drinks 373.0 (80.76) 509.0 (76.53) 556.0 (62.06) 233.0 *** (7.40) 360.0 (0Any soda 465.0 (27.94) 449.0 (25.16) 432.0 (35.45) 444.0 (65.26) 473.0 (3

Soda, regular 461.0 (27.59) 446.0 (26.86) 435.0 (36.29) 489.0 (43.24) 466.0 (3Soda, sugar-free 361.0 (67.10) 372.0 (78.40) 279.0 (26.27) 222.0 u (73.57) 400.0 (9

Sweets and desserts 121.0 (6.66) 117.0 (10.37) 104.0 (8.28) 128.0 (11.87) 136.0 (1

Sugar and sugar substitutes 13.0 u (4.41) 17.5 u (8.11) 8.1 (0.82) 27.2 u (12.67) 27.4 u (1Syrups/sweet toppings 35.3 (3.06) 28.6 (2.80) 27.3 (3.49) 41.6 (10.17) 29.2 (Jelly 22.9 (5.74) 24.9 u (9.59) 12.8 (3.19) 12.9 (0.79) 50.0 (Jello 104.0 (8.47) 107.0 (14.14) 119.0 (24.84) 86.8 (3.48) 91.2 (1Candy 33.4 (3.57) 35.9 (5.38) 43.0 (9.27) 35.3 (4.46) 27.9 (Ice cream 129.0 (10.36) 135.0 (14.70) 141.0 (16.29) 117.0 (22.10) 134.0 (2

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

9–13 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 126.0 (7.65) 137.0 (14.87) 192.0 (24.23) 106.0 ** (18.81) 119.0 (Ice/popsicles 138.0 (28.95) 132.0 u (39.93) 98.9 (15.59) 120.0 (11.19) 158.0 u (6

 Sweet rolls 43.5 (9.56) 54.4 (9.77) 61.4 (14.49) 62.6 (8.80) 46.0 (1 Cake/cupcakes 116.0 (17.54) 114.0 (27.70) 108.0 u (36.66) 146.0 (29.56) 132.0 (3

Cookies 36.9 (2.60) 33.9 (3.15) 35.4 (4.20) 40.7 (3.31) 29.5 (Pies/cobblers 154.0 (7.63) 138.0 (18.02) 97.1 (8.45) 38.5 *** (0.00) 172.0 (1Pastries 75.5 (6.91) 86.0 (12.24) 103.0 (29.58) 62.6 (9.94) 75.5 (9Doughnuts 55.8 (6.22) 54.0 (7.89) 48.4 (6.11) 97.2 ** (13.76) 104.0 u (4

Salty snacks 37.7 (1.97) 37.3 (2.08) 38.9 (3.28) 44.0 (6.74) 34.1 (

Corn-based salty snacks 34.6 (2.20) 33.3 (3.02) 34.8 (5.07) 46.3 (5.72) 28.1 (

 Pretzels/party mix 33.8 (3.88) 36.6 (6.27) 42.1 (12.14) 32.4 u (9.87) 33.0 (

 Popcorn 32.0 (2.48) 28.9 (3.28) 26.7 (5.02) 25.5 (5.70) 30.9 (

 Potato chips 29.6 (2.11) 35.5 (2.02) 34.2 (2.51) 22.3 ** (2.71) 38.6 (

Added fats and oils 32.6 (5.11) 30.3 (6.46) 38.8 (9.66) 24.9 u (8.79) 23.1 u (

Butter 6.7 (0.79) 6.5 (0.67) 5.8 (0.80) 5.6 (1.64) 6.7 (0Margarine 9.3 (1.15) 9.7 (1.98) 11.9 (2.50) 9.2 (0.90) 8.0 u (Other added fats 56.6 u (18.11) 66.0 u (29.44) 87.6 u (26.93) 130.0 u (78.73) 17.8 u (

 Other added oils . (.) . (.) . (.) . (.) .  Salad dressing 21.9 (4.87) 18.6 u (5.67) 26.2 (6.75) 38.4 (10.30) 15.8 u ( Mayonnaise 1.6 (0.40) 1.2 (0.00) 1.2 (0.00) . (.) .  Gravy 67.9 (12.93) 84.5 (17.42) 101.0 (22.72) 36.6 ** (9.16) 67.0 u (2 Cream cheese 29.9 (8.42) 18.2 (5.22) 19.8 (5.80) 15.2 u (8.33) 9.7 (0 Cream/sour cream 56.0 (15.93) 40.3 u (22.24) 36.1 u (27.12) 103.0 * (12.61) 55.8 u (3Other 24.1 (3.58) 30.0 (6.56) 19.2 (2.63) 14.0 u (5.34) 38.0 (9

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Sample size 923 - 332 - 172 - 252 - 132 Grains 111.0 (4.95) 91.2 (6.06) 98.4 (10.77) 93.5 (10.87) 91.4 (8 Whole grains1 71.6 (9.61) 83.3 (14.94) 67.3 (9.93) 76.5 (16.92) 91.9 (1 Refined grains 103.0 (5.51) 86.1 (6.70) 97.0 (11.86) 89.5 (10.37) 82.2 (8 Bread 53.9 (5.04) 44.2 (6.39) 39.6 (9.70) 69.0 * (7.60) 41.7 (7 Rolls 44.8 (7.63) 39.3 (8.83) 30.4 (3.39) 76.6 *** (7.90) 41.6 (1 English muffin 49.3 (8.13) 58.0 (0.00) . (.) . (.) 58.0 (0 Bagels 91.6 (16.31) 83.4 (12.22) 83.4 (12.22) 100.0 (5.48) .  Biscuits, scones, croissants 93.4 u (32.55) 37.9 (5.93) 34.3 (8.58) 30.3 (1.93) 37.9 (7 Muffins 95.7 (8.97) 79.4 (8.72) 92.5 (8.88) 145.0 ** (13.33) 64.8 (8 Cornbread 58.5 (13.20) 60.5 (14.01) 56.2 (9.82) 88.0 ** (0.00) 64.9 u (2 Corn tortillas 111.0 (15.88) 96.3 (18.19) 89.9 (15.93) 159.0 ** (15.27) 108.0 u (4 Flour tortillas 83.1 (14.54) 82.7 u (44.45) 93.8 u (58.81) 78.6 (12.82) 62.6 (6 Taco shells 75.0 (0.00) 74.6 (0.00) 74.6 (0.00) 76.2 (0.00) .  Crackers 38.8 (8.36) 35.2 (1.85) 28.1 (1.74) 27.2 (6.08) 39.2 (1 Breakfast/granola bar 37.0 (4.09) 33.9 (4.53) 24.8 (1.56) 43.3 u (14.35) 37.5 (6 Pancakes, waffles, French toast 114.0 (11.34) 104.0 (24.88) 55.1 (6.69) 139.0 ** (31.10) 152.0 (3 Cold cereal 56.1 (4.36) 65.9 (9.57) 56.3 (5.80) 44.4 (4.96) 74.2 (1 Hot cereal 261.0 (39.63) 285.0 (43.75) 308.0 (60.13) 216.0 (21.87) 230.0 (0 Rice 152.0 (22.84) 122.0 (21.86) 174.0 (27.39) 141.0 (22.85) 114.0 (1 Pasta 159.0 (26.20) 107.0 (21.17) 180.0 (31.61) 334.0 u (102.59 98.8 (2Vegetables 182.0 (18.17) 154.0 (12.74) 136.0 (18.96) 202.0 * (25.28) 161.0 (1 Raw vegetables 212.0 (45.83) 131.0 (25.69) 112.0 (22.02) 142.0 u (61.82) 154.0 (3 Raw lettuce/greens 16.7 (2.79) 14.1 (0.47) . (.) 48.0 (0.00) 13.8 (0 Raw carrots 73.0 (16.88) 92.2 (24.72) 87.9 u (35.76) 32.4 (3.16) 93.7 u (3 Raw tomatoes 181.0 (50.00) . (.) . (.) 23.1 (0.00) .  Raw cabbage/coleslaw 184.0 (14.75) . (.) . (.) 46.0 (0.00) .  Other raw (higher in vitamins A and C)2 42.2 (5.59) 33.0 (0.00) . (.) 22.0 (0.00) 33.0 (0 Other raw (lower in vitamins A and C)2 131.0 u (57.77) 68.8 (10.01) 95.5 u (46.97) 13.7 (2.49) 63.0 (0 Salads (w/greens) 208.0 (43.02) 143.0 (36.95) 108.0 (26.26) 261.0 *** (16.13) 183.0 (5

 Cooked vegetables, excl. potatoes 89.8 (8.83) 79.2 (12.45) 56.8 (9.45) 114.0 * (22.38) 75.3 (1

 Cooked green beans 108.0 (14.27) 77.2 (11.11) 79.3 (15.68) 120.0 * (9.93) 73.8 (1 Cooked corn 96.9 (9.38) 102.0 (15.19) 113.0 (11.80) 101.0 (16.89) 110.0 (2 Cooked peas 80.9 u (27.08) 66.1 (16.38) 87.9 u (26.50) 201.0 (54.78) 50.0 (0

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Partic

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean S

 Cooked carrots 117.0 u (57.72) . (.) . (.) 24.0 (4.25) .  Cooked broccoli 129.0 (17.17) 131.0 (5.58) 46.0 (0.00) 184.0 ** (45.83) 137.0  Cooked tomatoes 49.6 (8.74) 31.8 (6.07) 32.2 (9.27) 76.6 u (23.40) 29.6  Cooked mixed 173.0 (31.08) . (.) . (.) 148.0 (23.11) .  Cooked starchy 187.0 (5.00) 183.0 (2.64) 177.0 (3.63) 243.0 *** (0.00) 186.0  Other cooked deep yellow 103.0 (16.04) 20.2 (0.00) . (.) 205.0 (21.01) 20.2  Other cooked dark green 156.0 (22.32) 158.0 (24.73) 236.0 (0.00) 139.0 (0.00) 153.0  Other cooked (higher in vitamins A and C)2 82.8 (10.18) 68.0 (7.47) . (.) 83.7 (22.01) 63.8  Other cooked (lower in vitamins A and C)2 82.8 u (35.33) 163.0 (15.69) . (.) 37.4 (2.73) 18.6  Other fried 85.0 (0.00) 85.0 (0.00) 85.0 (0.00) . (.) .  Cooked potatoes 125.0 (6.02) 109.0 (10.71) 106.0 (15.93) 145.0 (17.00) 117.0  Cooked potatoes-not fried 198.0 (18.98) 168.0 (12.42) 159.0 (27.02) 222.0 (36.83) 169.0  Cooked potatoes-fried 89.9 (5.88) 73.0 (10.08) 84.0 (17.09) 115.0 (8.42) 64.2  Vegetable juice . (.) . (.) . (.) . (.) . Fruit and 100% fruit juice 336.0 (18.39) 358.0 (35.03) 419.0 (74.49) 386.0 (46.00) 293.0 

 Any whole fruit 194.0 (14.17) 170.0 (12.80) 174.0 (17.89) 214.0 (28.21) 163.0 

Fresh fruit 192.0 (14.88) 167.0 (11.82) 164.0 (12.79) 200.0 (28.47) 170.0 

Fresh orange 115.0 (14.41) 100.0 (17.70) 109.0 (31.00) 113.0 (20.87) 82.2 Fresh other citrus 864.0 (0.00) . (.) . (.) 864.0 (0.00) . Fresh apple 175.0 (11.68) 160.0 (11.38) 179.0 (12.78) 178.0 (10.49) 154.0 Fresh banana 126.0 (4.17) 126.0 (5.31) 131.0 (5.97) 149.0 (22.11) 121.0 Fresh melon 150.0 u (82.03) 76.6 (18.76) 69.3 (1.35) . (.) 165.0 Fresh watermelon 269.0 (80.40) 88.0 (2.87) . (.) 178.0 u (94.02) 114.0 Fresh grapes 113.0 (16.19) 127.0 (11.54) 155.0 (42.05) 86.0 (19.59) 116.0 Fresh peach/nectarine 171.0 (14.46) 173.0 (16.13) 183.0 (23.83) 150.0 (0.00) . Fresh pear 173.0 (7.44) 170.0 (10.42) 163.0 (18.10) . (.) 178.0 Fresh berries 103.0 (28.84) 168.0 u (67.36) 49.4 (12.50) 117.0 (35.07) 210.0 u Fresh pineapple 162.0 (20.96) 73.2 (17.24) 73.2 (17.24) 172.0 * (41.09) . Other fresh fruit 154.0 (16.95) 176.0 (16.43) 153.0 (18.00) 231.0 (57.37) 198.0 Avocado/guacamole 96.4 (4.00) 87.4 (0.00) . (.) 101.0 (0.00) 87.4 Lemon/lime - any form 67.0 (0.00) 67.0 (0.00) 67.0 (0.00) . (.) . 

 Canned or frozen fruit, total 151.0 (14.47) 135.0 (13.19) 171.0 (27.33) 254.0 (74.74) 117.0 

Canned or frozen in syrup 151.0 (37.55) 114.0 (16.95) 148.0 u (48.08) 330.0 * (58.38) 90.6 

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Stan

er

Canned or frozen, no syrup 151.0 (14.35) 139.0 (15.90) 176.0 (30.46) 171.0 u (55.55) 121.0 (10

Applesauce, canned/ frozen apples 130.0 (16.73) 110.0 (14.66) 89.0 (22.39) 195.0 u (85.63) 124.0 (1Canned/frozen peaches 118.0 (20.26) 116.0 (20.98) 153.0 (15.93) 392.0 *** (0.00) 103.0 (26Canned/frozen pineapple 197.0 (43.13) 140.0 (33.32) 93.4 (0.00) . (.) 151.0 (40Other canned/frozen 150.0 (21.45) 137.0 (14.77) 166.0 (26.48) 267.0 u (92.76) 114.0 (15

100% Fruit juice 373.0 (27.64) 367.0 (51.87) 510.0 (102.59) 476.0 (50.15) 289.0 (44

Non-citrus juice 301.0 (22.92) 303.0 (37.45) 360.0 (58.38) 343.0 (36.91) 225.0 (32Citrus juice 373.0 (30.85) 346.0 (57.94) 452.0 (112.45) 534.0 (89.27) 342.0 (78

Dried fruit 37.2 (5.89) 48.3 (0.00) 48.3 (0.00) 90.2 (22.45) . 

Milk and milk products 434.0 (29.87) 479.0 (51.35) 495.0 (102.20) 367.0 (59.34) 484.0 (47

Cow’s milk, total 464.0 (28.75) 495.0 (49.43) 505.0 (105.24) 412.0 (59.34) 505.0 (46

Unflavored white milk, total 449.0 (35.89) 470.0 (74.17) 573.0 (170.15) 410.0 (61.70) 431.0 (57

Unflavored whole milk 524.0 (93.41) 587.0 u (218.08) 951.0 u (343.65) 487.0 (91.05) 281.0 (36Unflavored non-whole, total 418.0 (32.99) 415.0 (48.66) 371.0 (31.38) 339.0 (46.68) 460.0 (73

2% milk, unflavored 365.0 (29.96) 380.0 (44.14) 400.0 (49.14) 336.0 (51.86) 412.0 (591% milk, unflavored 466.0 (78.37) 422.0 (114.00) 261.0 (19.73) 385.0 u (126.22 512.0 u (18Skim milk, unflavored 458.0 (105.53) 307.0 (50.95) 384.0 (63.49) 162.0 ** u (52.45) 296.0 (52

 Unflavored, fat not specified 354.0 (51.93) 279.0 (45.73) 240.0 (36.73) 254.0 (25.26) 401.0 (69

 Flavored milk, total 332.0 (36.10) 327.0 (38.32) 290.0 (22.90) 446.0 * (63.04) 365.0 (63

 Flavored, whole milk 299.0 (39.88) 299.0 (39.88) 363.0 (81.69) . (.) 255.0 (7 Flavored non-whole, total 312.0 (29.14) 300.0 (30.50) 262.0 (31.97) 475.0 ** (72.69) 324.0 (42

 2% milk, flavored 296.0 (19.05) 276.0 (16.25) 303.0 (40.54) 586.0 ** (84.72) 268.0 (13 1% milk, flavored 293.0 (37.91) 288.0 (39.58) 223.0 (42.28) 374.0 *** (0.00) 369.0 (35

 Skim milk, flavored 398.0 (89.99) 401.0 (104.62) 327.0 (48.31) . (.) 439.0 u (15 Flavored, fat not specified 381.0 (90.83) 382.0 (91.54) 307.0 (30.82) 312.0 (73.72) 510.0 u (20Soymilk 466.0 u (230.87) . (.) . (.) 214.0 (4.83) . Dry or evaporated milk 1.6 (0.00) 1.6 (0.00) 1.6 (0.00) . (.) . Yogurt 194.0 (17.74) 236.0 (7.55) 243.0 (5.14) 197.0 (28.43) 226.0 (16Cheese 60.8 (12.18) 45.9 (7.95) 22.4 u (6.94) 88.2 u (43.89) 57.9 (10

Meat and meat alternates 144.0 (9.33) 146.0 (15.02) 153.0 (18.33) 155.0 (15.98) 151.0 (27

Beef 112.0 (15.22) 120.0 (19.01) 105.0 u (35.44) 105.0 (30.62) 135.0 (23Ground beef 124.0 (21.30) 117.0 (21.87) 117.0 (21.87) 150.0 (10.39) . 

 Pork 95.7 (13.14) 76.5 (12.33) 83.1 (13.53) 90.5 (19.29) 52.0 (0

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Ham 35.6 u (24.30) 8.9 (0.00) . (.) 107.0 (6.78) 8.9 (0Lamb and misc. meats . (.) . (.) . (.) . (.) . Chicken 132.0 (9.53) 121.0 (12.30) 128.0 (15.43) 141.0 (16.83) 124.0 (1Turkey 118.0 (33.42) 106.0 u (38.78) 143.0 u (44.39) 164.0 (29.09) 22.7 u (1Organ meats 290.0 (0.00) . (.) . (.) 290.0 (0.00) . Hot dogs 75.8 (17.12) 62.5 (7.59) 62.5 (7.59) . (.) . Cold cuts 66.7 (19.51) 38.7 u (14.40) 14.0 (0.00) 52.9 *** (4.86) 56.0 (0Fish 106.0 (22.35) 64.5 u (19.69) 49.5 u (20.76) 218.0 ** (53.75) 128.0 (2Shellfish 112.0 (15.04) 45.0 (2.65) 48.0 (0.00) 16.2 *** (2.50) . Bacon/sausage 72.6 (10.20) 86.7 (18.90) 23.3 (6.96) 54.4 u (18.29) 102.0 (1Eggs 131.0 (23.26) 96.5 (17.80) 83.5 (19.24) 118.0 (13.82) 130.0 (3Beans 215.0 (53.00) 310.0 (76.60) 190.0 (28.67) 229.0 (15.91) 486.0 (2Baked/refried beans 129.0 (38.41) 180.0 (9.71) 172.0 (21.53) 222.0 * (0.00) 184.0 (Soy products 204.0 (18.33) 333.0 (0.00) . (.) 76.0 (0.00) 333.0 (0Protein/meal enhancement 115.0 u (48.71) 52.9 (13.58) 45.3 u (15.25) 35.0 (0.00) 58.9 (1Nuts 49.0 u (21.93) 99.5 u (69.70) . (.) 66.4 u (28.18) 21.1 u (Peanut/almond butter 34.9 (9.24) 36.6 u (17.51) 14.0 (0.00) . (.) 64.0 (0Seeds 20.4 (4.24) 40.9 (7.36) 67.7 (0.21) 22.2 *** (2.89) 32.4 (

Mixed dishes 474.0 (21.44) 490.0 (33.84) 474.0 (51.73) 465.0 (28.63) 499.0 (4

Tomato sauce and meat (no pasta) 167.0 u (58.68) . (.) . (.) 83.0 (0.00) . Chili con carne 117.0 u (58.65) 124.0 u (125.35) 124.0 u (125.35) 236.0 (27.48) . Meat mixtures w/ red meat 439.0 (80.39) 616.0 (103.87) 759.0 (151.21) 621.0 (103.44 538.0 (8Meat mixtures w/ chicken/turkey 265.0 (28.08) 224.0 (41.22) 351.0 (51.89) 323.0 (93.06) 248.0 (5Meat mixtures w/ fish 252.0 (59.27) 323.0 (71.69) 390.0 (5.05) 225.0 *** (1.58) 114.0 (1Hamburgers/cheeseburgers 228.0 (13.59) 191.0 (16.31) 165.0 (16.35) 280.0 *** (21.57) 226.0 (2Other sandwiches 222.0 (10.86) 227.0 (15.05) 234.0 (25.50) 227.0 (20.09) 228.0 (2

Hot dogs 154.0 (13.70) 158.0 (30.87) 160.0 u (55.27) 143.0 (19.35) 176.0 (2Luncheon meat 164.0 (11.51) 176.0 (20.91) 264.0 u (95.22) 187.0 (20.42) 161.0 (2Beef, pork, ham 234.0 (35.88) 225.0 u (69.19) 231.0 (40.90) 235.0 (46.18) 234.0 u (8Chicken, turkey 180.0 (6.60) 170.0 (5.65) 171.0 (6.94) 200.0 (25.49) 169.0 (1Cheese (no meat) 208.0 (28.27) 214.0 (28.65) 228.0 (61.60) 114.0 u (35.03) 238.0 (Fish 186.0 (18.74) 124.0 (19.16) 123.0 (29.58) 238.0 *** (10.93) 125.0 (1Peanut butter 118.0 (22.35) 184.0 u (79.74) . (.) 104.0 (12.26) 184.0 u (7Breakfast sandwiches 177.0 (12.53) 173.0 (21.96) 143.0 (5.76) 179.0 (20.42) 201.0 (3

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

14–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participan

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Stan

err

 Pizza (no meat) 222.0 (54.09) 170.0 (30.57) 202.0 (43.96) 206.0 (43.29) 131.0 (30. Pizza w/ meat 212.0 (17.93) 197.0 (18.45) 185.0 (29.03) 152.0 (22.52) 198.0 (19. Mexican entrees 263.0 (17.24) 215.0 (25.97) 173.0 (36.08) 278.0 * (38.91) 261.0 (24. Macaroni and cheese 277.0 (26.76) 259.0 (36.42) 350.0 u (145.13) 294.0 (36.45) 230.0 (10. Pasta dishes 344.0 (36.59) 369.0 (66.61) 307.0 (41.44) 307.0 (35.45) 330.0 (62. Rice dishes 189.0 (20.12) 223.0 (22.11) 236.0 (29.66) 279.0 (41.13) 193.0 (29. Other grain mixtures 117.0 (9.48) 121.0 (16.38) 142.0 (10.98) 121.0 (10.88) 94.8 (23. Meat soup 440.0 (54.38) 386.0 (59.40) 408.0 (112.93) 380.0 (77.93) 360.0 (29. Bean soup . (.) . (.) . (.) . (.) . (. Grain soups 378.0 (52.59) 374.0 (42.09) 366.0 (33.58) 467.0 (107.40) 396.0 (72. Vegetables mixtures (incl. soup) 148.0 (41.14) 98.9 u (49.78) 115.0 u (80.63) 404.0 ** (56.36) 84.8 u (56.

Entrée salads 358.0 (32.38) 298.0 (49.58) 201.0 (26.89) 396.0 * (84.68) 360.0 (39.

Beverages excluding milk and 100% fruit juice 1,736.0 (104.89) 1,371.0 (101.35) 1,337.0 (170.33) 2,117.0 * (297.99) 1,501.0 (124

Coffee 344.0 (59.83) 423.0 (88.12) 542.0 u (171.20) 439.0 (77.03) 367.0 (91.Tea 761.0 (190.56) 487.0 (42.47) 401.0 (41.17) 1045.0 u (370.67 565.0 (58.Beer 662.0 (99.49) 609.0 (176.00) 444.0 u (159.98) 468.0 (101.43 960.0 (0.0Wine 1,080.0 (0.00) . (.) . (.) 1080.0 (0.00) . (.Liquor 266.0 (64.09) . (.) . (.) 274.0 u (90.14) . (.Water (plain) 1,077.0 (81.44) 882.0 (90.87) 1,000.0 (185.78) 1221.0 (243.19) 902.0 (85.Noncarbonated, sweetened drinks 710.0 (41.49) 661.0 (75.27) 543.0 (75.76) 677.0 (73.82) 861.0 (162Noncarbonated, low-calorie/sugarfree drinks 334.0 (31.80) 254.0 (16.28) 274.0 (27.93) 439.0 *** (40.99) 248.0 (18.Energy drinks 515.0 (107.15) 109.0 u (50.25) 60.0 (0.00) 530.0 *** (127.70) 240.0 (0.0Any soda 764.0 (46.19) 661.0 (60.84) 520.0 (81.42) 913.0 ** (108.16) 772.0 (85.

Soda, regular 736.0 (42.68) 648.0 (62.59) 508.0 (87.93) 940.0 ** (110.58) 754.0 (92.Soda, sugar-free 689.0 (148.82) 501.0 (100.72) 610.0 u (196.17) 569.0 (166.68) 449.0 (117

Sweets and desserts 110.0 (5.05) 97.5 (6.88) 101.0 (8.29) 114.0 (7.99) 100.0 (11.

Sugar and sugar substitutes 12.2 (2.41) 12.0 u (6.39) 21.7 u (14.40) 16.2 (4.61) 5.7 u (2.2Syrups/sweet toppings 37.7 (6.41) 30.8 (6.74) 36.9 (5.88) 53.6 u (16.40) 34.5 u (13.Jelly 27.5 u (8.55) 35.1 u (16.89) 13.8 (0.45) 20.6 * (2.72) 51.7 u (17.Jello 95.7 (8.31) 91.5 (26.14) 91.5 (26.14) 90.0 u (31.35) . (.Candy 42.9 (4.82) 38.3 (4.35) 36.9 (7.69) 40.6 (9.93) 42.8 (6.9Ice cream 123.0 (7.94) 130.0 (15.56) 79.4 (15.59) 120.0 (21.52) 177.0 (23.

See notes at end of table.
Table C-9. Average Amounts Consumed over 24 Hours in Grams among School Children Consuming Specific Food Groups an

14–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Particip

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Standard 

error 

Mean Sta

e

Pudding 175.0 (49.19) 127.0 (11.22) 144.0 (4.17) 221.0 u (99.33) 113.0 (0Ice/popsicles 208.0 (39.59) 158.0 (28.07) 173.0 (13.81) 185.0 (39.00) 121.0 (1

 Sweet rolls 74.6 (7.99) 63.6 (7.07) 71.9 (10.30) 101.0 (18.61) 55.5 (9 Cake/cupcakes 91.1 (9.94) 73.0 (10.57) 92.2 (12.13) 135.0 (35.18) 54.0 (

Cookies 43.7 (3.54) 39.2 (4.01) 43.9 (8.13) 63.2 (8.55) 37.7 (Pies/cobblers 75.5 (19.12) 116.0 (24.28) 93.4 (3.80) 23.1 *** (2.27) 283.0 (0Pastries 91.6 (6.00) 94.4 (6.41) 107.0 (0.70) 64.6 *** (11.04) 90.7 (1Doughnuts 84.1 (9.52) 59.1 (10.35) 52.7 (6.17) 111.0 ** (18.63) 69.3 u (2

Salty snacks 54.8 (7.80) 44.8 (3.49) 51.9 (4.79) 59.2 (6.99) 38.1 (

Corn-based salty snacks 43.0 (2.77) 39.1 (3.67) 44.3 (5.94) 54.1 (9.27) 39.3 (

 Pretzels/party mix 82.5 u (36.98) 42.7 (7.75) 55.6 (3.49) 39.9 (7.92) 27.2 u (1

 Popcorn 44.1 (8.68) 31.5 (6.44) 33.9 (6.27) 71.1 (20.03) 24.6 u (9

 Potato chips 39.0 (3.09) 41.0 (6.31) 40.2 (5.49) 41.3 (3.97) 30.7 (

Added fats and oils 30.5 (5.05) 25.4 (4.38) 37.2 (7.93) 50.0 u (15.99) 20.9 u (

Butter 8.8 (1.06) 5.8 (1.46) 7.5 (1.86) 7.8 (1.05) 5.6 (Margarine 6.6 (1.43) 3.9 u (1.24) . (.) 16.4 (2.26) 3.9 u (Other added fats 100.0 (22.87) 64.4 (14.38) 65.5 (14.80) 109.0 (26.57) 46.9 (0

 Other added oils 25.5 (2.05) . (.) . (.) . (.) .  Salad dressing 41.5 (7.37) 45.1 (9.81) 52.8 u (26.61) 52.3 (14.40) 42.6 (1 Mayonnaise 23.3 u (9.20) 12.8 (2.40) 16.4 (2.39) 43.8 * (12.26) 6.0 (0 Gravy 29.6 (4.00) 30.2 (3.92) 38.8 (9.92) 34.5 (9.88) 27.1 ( Cream cheese 28.9 (6.98) 44.2 u (18.14) 44.2 u (18.14) 17.7 u (6.69) .  Cream/sour cream 30.2 (6.07) 17.1 u (5.42) 30.0 (0.00) 42.3 (9.84) 14.3 u (Other 39.2 (6.25) 24.4 (5.00) 26.0 (5.53) 36.9 u (11.64) 25.4 (

Source: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit Database; CNPP Adden

Sample includes NHANES respondents with complete dietary recall data, ages 5–18 years old. Excludes women ages 12–19 yeabreastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be identifie

Notes: Estimates are based on a single dietary recall per child. Foods consumed from the vegetables, fruits, grains, and meat/meat alter

foods consumed as discrete items and do not include foods consumed as part of mixed dishes. Food choices reflect individual foo

when foods were reported to be eaten in ‘combination’ as sandwiches, Mexican entrees, green salads, and soups. In these cases

combination are counted as one food choice (for example, a sandwich reported as a beef, cheese, and roll was counted in the “chgroup as one food choice). ‘All school children’ includes children with missing NSLP participation or income. ‘All NSLP participantsmissing income. Results are not age-adjusted. Significant differences in proportions are noted by * (.05 level), ** (.01 level), or *** 
are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are identified as school chi

received a reimbursable school lunch on the intake day (see Appendix A). 

1 Grains are classified as whole grains if at least 50 percent of the total grains are whole grain. The MyPyramid data sources listed 

classify grains. 

2 "Other raw" and "Other cooked" vegetables include all vegetables not categorized separately. Within these two groups, vegetable

the distribution of Vitamins A or C per 100 grams were categorized as "higher in nutrients"; all others are "lower in nutrients." Raw nutrients include broccoli, peppers (sweet and hot), snow peas, seaweed, and leeks. Raw vegetables that are low in nutrients inclcelery, radishes, mushrooms, asparagus, squash, and green peas. Cooked vegetables higher in nutrients include cabbage, pepp

cauliflower, Brussels sprouts, and snow peas. Cooked vegetables that are lower in nutrients include squash, artichokes, onions, m

beets, and yellow string beans. 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
Table C-10. Healthy Eating Index-2005 (HEI-2005) Scores 

All ages, 5–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals 

NSLP Participants Nonparticipants NSLP Participa

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Sta

e

Both sexes 

Sample size 2,907 - 1,555 - 941 - 571 - 515 

Total Fruit 3.4 (0.11) 3.4 (0.14) 3.9 (0.23) 3.3 (0.22) 2.7 (0Whole Fruit 3.9 (0.15) 3.7 (0.15) 3.9 (0.24) 3.2 (0.29) 3.2 (0Total Vegetables 2.3 (0.07) 2.5 (0.09) 2.5 (0.10) 2.2 * (0.13) 2.4 (0Dark Green and Orange Vegetables, and Legumes 0.6 (0.06) 0.6 (0.10) 0.5 (0.09) 0.5 (0.09) 0.8 (0Total Grains 5.0 (0.00) 5.0 (0.00) 5.0 (0.00) 5.0 (0.01) 5.0 (0Whole Grains 0.8 (0.04) 0.7 (0.05) 0.6 (0.05) 0.7 (0.07) 0.8 (0Milk 8.3 (0.17) 9.3 (0.17) 9.1 (0.27) 6.8 *** (0.36) 9.5 (0Meat and Beans 8.7 (0.17) 8.8 (0.19) 8.9 (0.24) 8.8 (0.36) 8.5 (0Oils 6.7 (0.16) 6.7 (0.26) 6.9 (0.35) 7.0 (0.33) 6.6 (0Saturated Fat 5.4 (0.17) 5.0 (0.27) 5.2 (0.38) 5.7 (0.28) 4.8 (0Sodium 3.8 (0.14) 3.6 (0.16) 3.8 (0.17) 4.1 (0.32) 3.4 (0Empty Calories 9.1 (0.25) 9.8 (0.33) 10.3 (0.52) 8.0 ** (0.52) 9.0 (0Total HEI-2005 Score 57.8 (0.74) 59.1 (0.90) 60.5 (1.24) 55.1 ** (1.32) 56.8 (1

See notes at end of table. 
Table C-10. Healthy Eating Index-2005 (HEI-2005) Scores–Continued 

All ages, 5–18 years old 

All school children All NSLP participants

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stan

er

Boys 

Sample size 1,477 - 847 - 501 - 264 - 293 

Total Fruit 3.1 (0.11) 3.3 (0.18) 3.7 (0.28) 3.1 (0.32) 2.7 (0.Whole Fruit 3.5 (0.17) 3.5 (0.22) 3.6 (0.32) 2.7 (0.42) 3.2 (0.Total Vegetables 2.2 (0.09) 2.4 (0.12) 2.6 (0.13) 1.9 ** (0.16) 2.4 (0.Dark Green and Orange Vegetables, and Legumes 0.6 (0.09) 0.7 (0.15) 0.5 (0.10) 0.3 u (0.10) 1.0 (0.Total Grains 5.0 (0.00) 5.0 (0.01) 5.0 (0.01) 5.0 (0.03) 5.0 (0.Whole Grains 0.7 (0.05) 0.6 (0.06) 0.5 (0.05) 0.6 (0.09) 0.8 (0.Milk 8.5 (0.19) 9.6 (0.20) 9.5 (0.32) 7.2 *** (0.52) 9.6 (0.Meat and Beans 8.8 (0.20) 8.9 (0.24) 8.6 (0.38) 8.7 (0.41) 8.9 (0.Oils 6.4 (0.19) 6.4 (0.35) 6.2 (0.37) 6.9 (0.46) 6.6 (0.Saturated Fat 5.3 (0.20) 4.9 (0.32) 4.9 (0.49) 5.3 (0.42) 4.9 (0.Sodium 3.8 (0.18) 3.7 (0.18) 3.8 (0.23) 4.0 (0.52) 3.6 (0.Empty Calories 8.7 (0.30) 9.6 (0.42) 9.9 (0.70) 7.5 * (0.63) 9.1 (0.Total HEI-2005 Score 56.6 (0.72) 58.5 (1.04) 58.8 (1.58) 53.3 * (1.67) 57.6 (1.Girls 

Sample size 1,430 - 708 - 440 - 307 - 222 

Total Fruit 3.7 (0.20) 3.6 (0.20) 3.8 (0.21) 3.2 (0.23) 2.7 (0.Whole Fruit 4.3 (0.26) 3.9 (0.25) 3.7 (0.24) 3.0 (0.30) 3.3 (0.Total Vegetables 2.5 (0.12) 2.6 (0.11) 2.5 (0.14) 2.4 (0.20) 2.5 (0.Dark Green and Orange Vegetables, and Legumes 0.6 (0.09) 0.6 (0.11) 0.7 (0.15) 0.6 (0.16) 0.6 (0.Total Grains 5.0 (0.00) 5.0 (0.00) 5.0 (0.02) 5.0 (0.03) 5.0 (0.Whole Grains 0.8 (0.05) 0.7 (0.07) 0.6 (0.09) 0.7 (0.10) 0.7 (0.Milk 7.9 (0.24) 8.8 (0.22) 8.6 (0.36) 6.5 *** (0.45) 9.1 (0.Meat and Beans 8.4 (0.27) 8.5 (0.30) 9.1 (0.25) 8.5 (0.49) 7.6 (0.Oils 7.0 (0.29) 7.2 (0.39) 7.9 (0.43) 7.1 (0.50) 6.7 (0.Saturated Fat 5.6 (0.23) 5.2 (0.38) 5.4 (0.44) 5.9 (0.37) 4.6 (0.Sodium 3.7 (0.18) 3.4 (0.28) 3.5 (0.30) 4.2 (0.32) 3.2 (0.Empty Calories 9.5 (0.35) 10.1 (0.38) 10.8 (0.53) 8.1 ** (0.84) 8.9 (0.Total HEI-2005 Score 59.2 (1.24) 59.6 (1.24) 61.6 (1.15) 55.1 ** (1.87) 55.0 (2.

See notes at end of table. 
Table C-10. Healthy Eating Index-2005 (HEI-2005) Scores 

Ages, 5–8 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Sta

e

Both sexes 

Sample size 833 - 548 - 353 - 113 - 163 

Total Fruit 4.3 (0.22) 4.3 (0.20) 4.5 (0.34) 4.5 (0.55) 3.6 (0Whole Fruit 4.8 (0.24) 4.7 (0.25) 4.6 (0.40) 4.6 (0.65) 4.1 (0Total Vegetables 2.0 (0.10) 2.3 (0.11) 2.4 (0.14) 1.7 ** (0.17) 2.2 (0Dark Green and Orange Vegetables, and Legumes 0.5 (0.10) 0.7 (0.16) 0.6 (0.10) 0.4 u (0.14) 0.9 u (0Total Grains 5.0 (0.00) 5.0 (0.00) 5.0 (0.00) 5.0 (0.01) 5.0 0Whole Grains 1.0 (0.09) 0.9 (0.08) 0.7 (0.07) 0.7 (0.12) 1.1 (0Milk 9.6 (0.26) 10.0 (0.05) 10.0 (0.05) 8.1 * (0.88) 9.9 (0Meat and Beans 7.7 (0.32) 7.7 (0.31) 7.6 (0.32) 7.7 (0.76) 7.3 (0Oils 6.4 (0.25) 6.3 (0.32) 6.5 (0.37) 6.1 (0.63) 6.4 (0Saturated Fat 5.4 (0.22) 5.4 (0.27) 5.5 (0.37) 5.5 (0.48) 5.1 (0Sodium 4.9 (0.20) 4.5 (0.23) 4.6 (0.18) 5.1 (0.45) 4.1 (0Empty Calories 9.5 (0.38) 9.9 (0.51) 9.9 (0.71) 8.0 (0.87) 9.3 (0Total HEI-2005 Score 61.0 (1.08) 61.6 (1.19) 61.8 (1.85) 57.4 (2.84) 59.1 (1

See notes at end of table. 
Table C-10. Healthy Eating Index-2005 (HEI-2005) Scores–Continued 

Ages, 5–8 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stan

er

Boys 

Sample size 426 - 300 - 192 - 48 - 94 

Total Fruit 3.9 (0.22) 3.9 (0.27) 3.9 (0.36) 3.6 (0.75) 3.6 (0.Whole Fruit 4.1 (0.34) 3.9 (0.45) 3.5 (0.53) 2.7 u (1.01) 3.9 (0.Total Vegetables 2.0 (0.14) 2.3 (0.16) 2.4 (0.20) 1.7 * (0.24) 2.2 (0.Dark Green and Orange Vegetables, and Legumes 0.6 u (0.19) 0.8 u (0.28) 0.5 (0.13) 0.2 u (0.13) 1.3 u (0.Total Grains 5.0 (0.00) 5.0 (0.00) 5.0 (0.02) 5.0 (0.01) 5.0 (0.Whole Grains 1.0 (0.13) 0.8 (0.08) 0.6 (0.07) 0.6 (0.13) 0.9 (0.Milk 9.8 (0.21) 10.0 (0.10) 9.9 (0.15) 8.6 (0.96) 9.9 (0.Meat and Beans 7.4 (0.39) 7.6 (0.51) 7.3 (0.54) 7.7 (0.99) 7.4 (0.Oils 6.3 (0.36) 6.0 (0.42) 5.8 (0.34) 5.6 (0.68) 6.5 (1.Saturated Fat 5.4 (0.29) 5.4 (0.30) 5.3 (0.37) 3.9 (0.68) 5.3 (0.Sodium 5.0 (0.26) 4.6 (0.22) 4.8 (0.28) 4.8 (0.64) 4.4 (0.Empty Calories 9.4 (0.49) 9.3 (0.75) 9.0 (1.02) 7.0 (1.48) 9.2 (1.Total HEI-2005 Score 59.9 (1.42) 59.5 (1.86) 58.1 (2.09) 51.4 (3.72) 59.6 (3.Girls 

Sample size 407 - 248 - 161 - 65 - 69 

Total Fruit 4.6 (0.28) 4.7 (0.26) 4.9 (0.24) 4.7 (0.52) 3.6 (0.Whole Fruit 5.0 (0.08) 5.0 (0.06) 5.0 (0.11) 4.8 (0.54) 4.3 (0.Total Vegetables 2.1 (0.12) 2.2 (0.16) 2.3 (0.19) 1.8 (0.23) 2.2 (0.Dark Green and Orange Vegetables, and Legumes 0.5 (0.09) 0.6 (0.12) 0.6 (0.12) 0.5 u (0.21) 0.6 u (0.Total Grains 5.0 (0.00) 5.0 (0.01) 5.0 (0.03) 5.0 (0.04) 5.0 (0.Whole Grains 1.0 (0.09) 1.1 (0.14) 0.9 (0.12) 0.8 (0.17) 1.4 (0.Milk 9.3 (0.36) 10.0 (0.08) 10.0 (0.06) 7.8 (1.27) 9.8 (0.Meat and Beans 7.9 (0.50) 7.8 (0.38) 8.0 (0.55) 7.6 (1.04) 7.2 (0.Oils 6.5 (0.36) 6.7 (0.50) 7.4 (0.65) 6.4 (0.97) 6.3 (0.Saturated Fat 5.4 (0.35) 5.5 (0.50) 5.7 (0.58) 6.4 (0.67) 4.9 (1.Sodium 4.7 (0.25) 4.3 (0.41) 4.4 (0.27) 5.2 (0.60) 3.7 (0.Empty Calories 9.6 (0.54) 10.6 (0.46) 11.1 (0.69) 8.6 (1.09) 9.4 (0.Total HEI-2005 Score 61.6 (1.37) 63.4 (1.23) 65.2 (1.81) 59.5 (3.49) 58.4 (2.See notes at end of table. 
Table C-10. Healthy Eating Index-2005 (HEI-2005) Scores 

Ages, 9–13 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP Participants Nonparticipants NSLP Participan

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stand

erro

Both sexes 

Sample size 1,151 - 675 - 416 - 206 - 220 - 

Total Fruit 3.5 (0.17) 3.6 (0.18) 4.0 (0.25) 3.0 * (0.31) 3.0 (0.2Whole Fruit 4.1 (0.22) 4.3 (0.24) 4.6 (0.36) 2.7 *** (0.42) 4.0 (0.4Total Vegetables 2.3 (0.13) 2.3 (0.12) 2.4 (0.11) 2.1 (0.22) 2.2 (0.2Dark Green and Orange Vegetables, and Legumes 0.6 (0.09) 0.6 (0.11) 0.6 (0.09) 0.4 (0.11) 0.7 (0.2Total Grains 5.0 (0.00) 5.0 (0.00) 5.0 (0.00) 5.0 0.00 5.0 0.0Whole Grains 0.8 (0.05) 0.7 (0.08) 0.6 (0.09) 0.7 (0.11) 0.8 (0.1Milk 8.1 (0.26) 9.3 (0.28) 9.2 (0.33) 6.5 *** (0.49) 9.4 (0.3Meat and Beans 8.8 (0.26) 8.9 (0.30) 9.0 (0.41) 8.9 (0.65) 8.6 (0.4Oils 6.8 (0.21) 6.6 (0.35) 6.7 (0.45) 6.8 (0.49) 6.6 (0.5Saturated Fat 5.4 (0.24) 5.2 (0.33) 5.3 (0.45) 5.6 (0.48) 5.1 (0.6Sodium 3.8 (0.19) 3.6 (0.21) 3.5 (0.25) 3.9 (0.38) 3.8 (0.3Empty Calories 9.5 (0.37) 10.0 (0.47) 10.3 (0.63) 8.6 (0.75) 9.5 (0.7Total HEI-2005 Score 58.6 (1.08) 60.2 (1.14) 61.3 (1.75) 54.2 ** (1.78) 58.7 (1.6

See notes at end of table. 
Table C-10. Healthy Eating Index-2005 (HEI-2005) Scores–Continued 

Ages, 9–13 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participan

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stan

err

Boys 

Sample size 560 - 357 - 207 - 80 - 126 - 

Total Fruit 3.1 (0.19) 3.3 (0.18) 3.3 (0.29) 2.2 * (0.47) 3.1 (0.2Whole Fruit 3.8 (0.30) 4.1 (0.27) 4.2 (0.45) 1.9 *** (0.50) 4.0 (0.5Total Vegetables 2.1 (0.14) 2.3 (0.17) 2.5 (0.18) 1.6 *** (0.20) 2.1 (0.2Dark Green and Orange Vegetables, and Legumes 0.6 (0.14) 0.6 (0.18) 0.5 (0.13) 0.2 * u (0.09) 0.9 u (0.3Total Grains 5.0 (0.00) 5.0 (0.00) 5.0 (0.01) 5.0 (0.01) 5.0 (0.0Whole Grains 0.8 (0.07) 0.7 (0.10) 0.5 (0.08) 0.6 (0.17) 0.9 (0.1Milk 8.2 (0.32) 9.5 (0.30) 9.7 (0.33) 7.0 *** (0.74) 9.4 (0.4Meat and Beans 8.9 (0.36) 9.1 (0.44) 9.0 (0.67) 8.4 (0.81) 9.0 (0.5Oils 6.9 (0.30) 6.6 (0.38) 6.7 (0.60) 7.4 (0.96) 6.7 (0.6Saturated Fat 5.2 (0.29) 5.0 (0.42) 4.7 (0.57) 5.4 (0.78) 5.2 (0.7Sodium 3.7 (0.21) 3.4 (0.28) 3.0 (0.44) 4.3 (0.61) 3.7 (0.3Empty Calories 8.8 (0.41) 9.9 (0.46) 10.1 (0.76) 7.2 * (0.92) 9.6 (0.6Total HEI-2005 Score 57.3 (1.11) 59.6 (1.09) 59.0 (1.77) 51.2 ** (2.44) 59.6 (1.6Girls 

Sample size 591 - 318 - 209 - 126 - 94 - 

Total Fruit 3.9 (0.27) 3.9 (0.32) 4.6 (0.32) 3.6 (0.41) 2.8 (0.4Whole Fruit 4.4 (0.35) 4.6 (0.37) 4.8 (0.30) 3.4 * (0.59) 3.8 (0.7Total Vegetables 2.4 (0.17) 2.3 (0.13) 2.4 (0.14) 2.5 (0.31) 2.3 (0.2Dark Green and Orange Vegetables, and Legumes 0.6 (0.10) 0.7 (0.10) 0.8 (0.16) 0.6 u (0.19) 0.5 u (0.1Total Grains 5.0 (0.00) 5.0 (0.00) 5.0 (0.00) 5.0 0.00 5.0 (0.0Whole Grains 0.8 (0.06) 0.6 (0.12) 0.6 (0.16) 0.7 (0.15) 0.5 (0.1Milk 8.0 (0.37) 9.1 (0.41) 8.6 (0.43) 6.0 ** (0.66) 9.4 (0.5Meat and Beans 8.6 (0.38) 8.7 (0.40) 9.0 (0.50) 9.1 (0.75) 7.9 (0.6Oils 6.6 (0.32) 6.6 (0.51) 6.7 (0.69) 6.4 (0.45) 6.6 (0.8Saturated Fat 5.6 (0.36) 5.4 (0.49) 6.0 (0.44) 5.8 (0.64) 4.7 (1.3Sodium 3.9 (0.30) 3.8 (0.35) 4.0 (0.37) 3.6 (0.46) 3.8 (0.6Empty Calories 10.1 (0.50) 10.2 (0.70) 10.6 (0.82) 9.6 (1.05) 9.4 (1.4Total HEI-2005 Score 60.0 (1.67) 60.9 (1.90) 63.1 (2.10) 56.4 * (2.33) 56.7 (4.0

See notes at end of table. 
Table C-10. Healthy Eating Index-2005 (HEI-2005) Scores 

Ages, 14–18 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Sta

e

Both sexes 

Sample size 923 - 332 - 172 - 252 - 132 

Total Fruit 2.7 (0.21) 2.7 (0.29) 3.4 (0.52) 2.7 (0.29) 1.8 (0Whole Fruit 3.0 (0.29) 2.5 (0.29) 2.7 (0.45) 2.5 (0.45) 1.9 (0Total Vegetables 2.6 (0.13) 2.7 (0.19) 2.7 (0.24) 2.5 (0.25) 2.7 (0Dark Green and Orange Vegetables, and Legumes 0.6 (0.10) 0.6 u (0.20) 0.4 u (0.23) 0.6 u (0.20) 0.7 u (0Total Grains 5.0 (0.00) 5.0 (0.00) 5.0 (0.01) 5.0 (0.02) 5.0 (0Whole Grains 0.6 (0.06) 0.5 (0.08) 0.4 (0.09) 0.6 (0.11) 0.5 (0Milk 7.4 (0.35) 8.8 (0.37) 8.5 (0.65) 6.1 ** (0.57) 9.2 (0Meat and Beans 9.4 (0.30) 9.6 (0.35) 9.6 (0.45) 9.5 (0.47) 9.4 (0Oils 6.8 (0.35) 7.0 (0.57) 7.4 (0.78) 7.9 (0.59) 6.8 (0Saturated Fat 5.4 (0.36) 4.6 (0.63) 4.7 (0.88) 6.0 (0.48) 4.2 (0Sodium 3.0 (0.30) 3.0 (0.34) 3.4 (0.37) 3.5 (0.69) 2.6 (0Empty Calories 8.3 (0.49) 9.5 (0.66) 10.6 (1.14) 7.2 * (1.02) 8.3 (0Total HEI-2005 Score 54.8 (1.52) 56.3 (1.99) 58.8 (2.56) 54.1 (2.29) 53.2 (2

See notes at end of table. 
Table C-10. Healthy Eating Index-2005 (HEI-2005) Scores–Continued 

Ages, 14–18 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hi

NSLP Participants Nonparticipants NSLP Participan

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stand

erro

Boys 

Sample size 491 - 190 - 102 - 136 - 73 - 

Total Fruit 2.6 (0.19) 2.8 (0.41) 4.0 (0.66) 3.5 (0.47) 1.7 (0.3Whole Fruit 2.7 (0.27) 2.5 (0.40) 3.2 (0.63) 3.5 (0.69) 1.9 (0.5Total Vegetables 2.4 (0.16) 2.6 (0.25) 2.8 (0.27) 2.5 (0.33) 2.7 (0.4Dark Green and Orange Vegetables, and Legumes 0.5 u (0.16) 0.6 u (0.30) 0.4 u (0.22) 0.5 u (0.24) 0.8 u (0.4Total Grains 5.0 (0.00) 5.0 (0.02) 5.0 (0.03) 5.0 (0.09) 5.0 (0.0Whole Grains 0.5 (0.08) 0.4 (0.12) 0.4 (0.11) 0.5 (0.15) 0.5 u (0.2Milk 7.8 (0.38) 9.4 (0.45) 8.9 (0.81) 6.2 * (0.98) 9.6 (0.4Meat and Beans 9.7 (0.29) 9.8 (0.32) 9.3 (0.71) 9.9 (0.31) 9.9 (0.2Oils 6.1 (0.35) 6.4 (0.82) 6.0 (0.79) 7.5 (0.65) 6.7 (1.1Saturated Fat 5.2 (0.42) 4.5 (0.73) 4.8 (1.18) 6.4 (0.68) 4.2 (1.1Sodium 3.1 (0.39) 3.3 (0.38) 3.9 (0.39) 3.2 u (1.19) 2.8 (0.6Empty Calories 8.0 (0.59) 9.4 (0.86) 10.5 (1.56) 8.2 (0.97) 8.5 (0.9Total HEI-2005 Score 53.5 (1.26) 56.8 (2.22) 59.0 (3.58) 56.7 (2.70) 54.3 (2.3Girls 

Sample size 432 - 142 - 70 - 116 - 59 - 

Total Fruit 3.0 (0.41) 2.5 (0.42) 2.1 (0.46) 1.6 (0.29) 2.0 (0.5Whole Fruit 3.6 (0.62) 2.4 (0.57) 1.5 u (0.58) 1.3 u (0.44) 2.0 u (0.7Total Vegetables 2.9 (0.27) 3.0 (0.23) 2.7 (0.34) 2.7 (0.41) 3.0 (0.3Dark Green and Orange Vegetables, and Legumes 0.8 (0.21) 0.6 u (0.25) 0.7 u (0.36) 0.8 u (0.37) 0.7 u (0.3Total Grains 5.0 (0.00) 5.0 (0.00) 5.0 (0.04) 5.0 (0.07) 5.0 (0.0Whole Grains 0.7 (0.09) 0.5 (0.10) 0.5 u (0.16) 0.7 (0.18) 0.5 (0.1Milk 6.9 (0.47) 7.7 (0.46) 7.7 (0.89) 5.9 (0.44) 8.3 (0.3Meat and Beans 8.7 (0.51) 8.9 (0.66) 9.9 (0.28) 8.6 (0.78) 7.7 (1.0Oils 7.8 (0.68) 8.1 (0.86) 9.5 (0.83) 8.3 (1.05) 7.2 (1.2Saturated Fat 5.7 (0.43) 4.8 (0.84) 4.6 (1.03) 5.6 (0.63) 4.2 (0.9Sodium 2.8 (0.36) 2.3 (0.62) 2.5 (0.69) 3.9 (0.60) 2.2 u (0.9Empty Calories 8.8 (0.70) 9.5 (0.69) 10.8 (1.10) 6.2 * u (1.87) 8.0 (0.9Total HEI-2005 Score 56.6 (2.77) 55.4 (2.68) 57.4 (1.97) 50.6 (3.71) 50.7 (4.0

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit Database; CNPP Add

Health Eating Index-2005, U.S. Department of Agriculture, Center for Nutrition Policy and Promotion (CNPP) Fact Sheet No. 
Sample includes NHANES respondents with complete dietary recall data, ages 5–18 years old. Excludes women 12–18 year

or breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 

Notes: Estimates are based on a single dietary recall per person. ’All school children’ includes children with missing NSLP participat

participants’ includes children with missing income. Results for school children 5–18 years old are age-adjusted to account fo

of NSLP participants and nonparticipants. Significant differences in mean scores are noted by * (.05 level), ** (.01 level), or **

are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are identified as schoo

received a reimbursable school lunch on the intake day (see Appendix A). 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. 

- Not applicable. 
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Appendix D. 

The Healthy Eating Index-2010 

 
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D‐1

Appendix D. The Healthy Eating Index-2010 

In this Appendix, we examine the overall quality of the diets consumed by NSLP participating 

and nonparticipating school children using the Healthy Eating Index-2010 (HEI-2010). As 

described in Chapter 6, the HEI is a measure of diet quality that assesses conformance to key 

recommendations of the Dietary Guidelines (USDA & DHHS 2010). It has been adopted by the 

USDA as a tool to monitor the quality of foods consumed by the U.S. population overall, as well 

as progress toward healthier eating habits among food assistance program participants (Guenther 

et al. 2008). The HEI was first created in 1995 by the USDA’s Center for Nutrition Policy and 

Promotion (CNPP). It was revised in 2006 to reflect the 2005 Dietary Guidelines (HEI-2005) 

and updated in 2012 to reflect the 2010 Dietary Guidelines (HEI-2010). In this Appendix, we 

present findings based on the HEI-2010. 

HEI scores were estimated at the population level, using the population ratio method.1 The HEI2010 analyses assess the quality of diets consumed by NSLP participants and nonparticipants 

relative to the most recent dietary guidance. The analysis is based on data from the NHANES 

2005-2010, and estimates are based on a single day of intake. In this Appendix, we discuss only 

statistically significant comparisons between NSLP participants within both income-eligible and 

higher-income groups. 

Healthy Eating Index-2010 

The HEI-2010 is a scoring metric that is made up of 12 components, each reflecting a key aspect 

of diet quality. The standards used to assign HEI-2010 component scores are expressed on a 

density basis (that is, amounts per 1,000 calories or a percentage of calories) rather than absolute 

amounts of foods consumed. The use of such standards in assessing diet quality reflects the 

recommendation that individuals should strive to meet food group and nutrient guidelines while 

maintaining energy balance, rather than meeting these guidelines simply by consuming large 

quantities of food. 

The HEI-2010 consists of nine adequacy components, which are dietary components individuals 

are recommended to consume to ensure adequate nutrient intakes, and include the following: 

Total Fruit, including Juice; Whole Fruit; Total Vegetables; Greens and Beans; Whole Grains; 

Refined Grains; Dairy; Total Protein Foods; and Seafood and Plant Proteins. The remaining three 

components, referred to as moderation components that individuals are recommended to limit, 

assess intakes of Fatty Acids, Sodium, and Empty Calories, which are commonly consumed in 

excess. 

The HEI-2010 components and standards for scoring are shown in Figure D-1. This table also 

shows the intake criteria corresponding to minimum and maximum scores for each component. 

Maximum scores range from 5 to 20 points. Scores for intakes between the minimum and 

maximum standards are scored proportionately. For example, an intake that is halfway between 

                                                            

1 In this method, the ratio between the population’s total intake of a food group or nutrient of interest and their total 

calorie intake is computed, rather than using means of individual scores or means of individual ratios. This 

convention is usually suggested largely because of two factors: (1) it reduces possible bias resulting from 

correlations between an individual’s one-day food or nutrient to energy ratio and his or her energy intake, and (2) 

there is usually less score truncation in the HEI scoring system for the group-level HEI measure than in the mean of 

the individual-level HEI scores (Freedman et al. 2008).
D‐2

the criteria for the maximum and minimum scores yields a score that is half the maximum score. 

Higher scores for each of the adequacy components reflect greater consumption, while higher 

scores for each of the moderation components reflect lower consumption. Scores for each of the 

12 components are summed to create a total HEI-2010 score, with a range from 0 to 100. 

Figure D-1. Healthy Eating Index-2010 Components and Standards for Scoring 

Componenta Maximum 

Score 

Standard for Minimum Score 

of Zero 

Standard for Maximum 

Score 

Adequacy Components (higher score indicates higher consumption) 

1. Total Fruit 5 No intake ≥ 0.8 cup equiv. per 1,000 

kcal 

2. Whole Fruit 5 No intake ≥ 0.4 cup equiv. per 1,000 

kcal 

3. Total Vegetables 5 No intake ≥ 1.1 cup equiv. per 1,000 

kcal 

4. Greens and Beans 5 No intake ≥ 0.2 cup equiv. per 1,000 

kcal 

5. Whole Grains 10 No intake ≥ 1.5 oz equiv. per 1,000 kcal 

6. Dairy 10 No intake ≥ 1.3 cup equiv. per 1,000 

kcal 

7. Total Protein Foods 5 No intake ≥ 2.5 oz equiv. per 1,000 kcal 

8. Seafood and Plant Proteins 5 No intake ≥ 0.8 oz. equiv. per 1,000 kcal 

9. Fatty Acidsb 10 (PUFAs + MUFAs)/SFAs ≤ 1.2 (PUFAs + MUFAs)/SFAs ≥

2.5 

Moderation Components (higher score indicates lower consumption) 

10. Refined Grains 10 ≥ 4.3 oz. equiv. per 1,000 

calories ≤ 1.8 oz equiv. per 1,000 kcal 

11. Sodium 10 ≥ 2.0 grams per 1,000 calories ≤ 1.1 grams per 1,000 kcal 

12. Empty Caloriesc 20 ≥ 50% of calories ≤ 19% of calories 

Total Score 100 

Source: Healthy Eating Index-2010, U.S. Department of Agriculture, Center for Nutrition Policy and Promotion 

(CNPP) Fact Sheet No. 2, February 2013. See: http://www.cnpp.usda.gov/Publications/HEI/HEI2010/CNPPFactSheetNo2.pdf

Notes: In the HEI-2010, calories from alcohol are considered to be empty calories only when alcohol is consumed 

beyond moderate amounts. Equiv. = equivalent; kcal = calories; oz equiv. = ounce equivalent. 

a Intakes between the minimum and maximum standards are scored proportionately. b Ratio of poly- and monounsaturated fatty acids (PUFAs and MUFAs) to saturated fatty acids (SFAs). c Calories from solid fats, alcohol, and added sugars; threshold for counting alcohol is > 13 grams/1,000 kcal. 

Differences between the HEI-2010 and HEI-2005 

The HEI-2010 maintains several of the components of its predecessor (the HEI-2005), including 

Total Fruit, Whole Fruit, Total Vegetables, Whole Grains, Sodium, and Empty Calories. In 

addition, the Milk and Meat and Beans components were carried forward but were renamed 

Dairy and Total Protein Foods. However, a number of components were changed from the 2005 

version: (1) Greens and Beans replaced the Dark Green and Orange Vegetables and Legumes 

component; (2) Seafood and Plant Proteins was introduced as a new component; (3) Refined 

Grains replaced Total Grains; and (3) Fatty Acids replaced Oils and Saturated Fat. The HEI-2010 
D‐3

also incorporates the following changes to the maximum point values of the components and 

scoring standards: 

 Whole Grains has a maximum score of 10 in the HEI-2010 versus 5 in the HEI-2005. 

 Total Protein Foods has a maximum score of 5 in the HEI-2010 versus 10 in the HEI2005 (named Meat and Beans). 

 The standard for the maximum score for sodium in the HEI-2010 is no more than 1.1 

grams per 1,000 calories versus no more than 0.7 grams per 1,000 calories in the HEI2005. 

 The standard for the maximum score for Empty Calories in the HEI-2010 is no more than 

19 percent of calories versus 20 percent of calories in the HEI-2005. 

 In the HEI-2010, calories from alcohol are included in the Empty Calories component 

only when consumed beyond moderate amounts (more than 13 grams per 1,000 calories). 

In the HEI-2005, all calories from alcohol are included in the Empty Calories component. 

 Intakes between the minimum and maximum standards are scored proportionately for all 

HEI-2010 components and for all HEI-2005 components, except for saturated fat and 

sodium. In the HEI-2005, Saturated Fat and Sodium get a score of 8 for intake levels that 

reflect the 2005 Dietary Guidelines recommendations—less than 7 percent of calories 

from saturated fat and less than 1.0 grams of sodium per 1,000 calories, respectively. 

Intakes between the standard for scores of 0 and 8 and between 8 and 10 are scored 

proportionately. 

HEI-2010 Scores for NSLP Participants and Nonparticipants 

HEI-2010 total and component scores for all school children, all NSLP participants, incomeeligible participants and nonparticipants, and higher-income participants and nonparticipants, 

overall and for age and gender subgroups are shown in Table D-1. We discuss only statistically 

significant differences below. 

All School Children 

 School children overall scored 47 out of a possible 100 points on the HEI-2010. Total 

scores across income and eligibility groups ranged from a low of 44 to a high of 50. This 

indicates that the diets of school children, regardless of income and NSLP participation, 

fell considerably short of meeting the 2010 Dietary Guidelines recommendations. 

 Income-eligible NSLP participants had a higher HEI-2010 total score than 

nonparticipants (49.5 versus 44.0). There were no differences in total HEI-2010 scores 

between higher-income NSLP participants and nonparticipants. 

 Scores were highest for Total Protein Foods (ranging from 4.3 to 4.4 out of 5 across 

groups) and Dairy (ranging from 6.8 to 9.5 out of 10), and lowest for Greens and Beans 

(ranging from 0.5 to 0.8 out of 5) and Whole Grains (ranging from 1.1 to 1.8 out of 10 

overall). 
D‐4

 Among school children in both income groups, NSLP participants had a higher score than 

nonparticipants for Dairy (9.2 versus 6.8 for income-eligible children; 9.5 versus 7.6 for 

higher-income children). 

 Among income-eligible school children, NSLP participating had higher scores than 

nonparticipants for Total Vegetables (2.5 versus 2.2) and Empty Calories (10.0 versus 

7.8). 

 Among higher-income school children, NSLP participants had lower scores than 

nonparticipants for Total Fruit (2.7 versus 3.4), Whole Fruit (3.2 versus 4.1), and Seafood 

and Plant Proteins (2.0 versus 3.2). 

School Children 5–8 Years Old 

 School children 5–8 years old scored 52 out of a possible 100 points on the HEI-2010. 

Relative to school children in other age groups, school children 5–8 years old had the 

highest total HEI-2010 score (51.9 versus 47.7 for school children 9–13 years old and 

43.7 for school children 14–18 years old). There were no differences between NSLP 

participants and nonparticipants in this age group on total HEI-2010 scores. 

 Among income-eligible school children 5–8 years old, NSLP participants had a higher 

mean score than nonparticipants for Total Vegetables (2.4 versus 1.7) and Dairy (10.0 

versus 8.1). 

 Among higher-income school children in this age group, there were no differences 

between NSLP participants and nonparticipants in HEI-2010 components scores. 

School Children 9–13 Years Old 

 School children 9–13 years old scored 48 out of a possible 100 points on the HEI-2010. 

Income-eligible NSLP participants had a higher HEI-2010 total score than their 

nonparticipant counterparts (49.8 versus 42.1). There were no differences between 

higher-income NSLP participants and nonparticipants in this age group on total HEI2010 scores. 

 Among income-eligible school children 9–13 years old, NSLP participants had a higher 

mean score than nonparticipants for Total Fruit (4.0 versus 3.0), Whole Fruit (4.6 versus 

2.7), and Dairy (9.2 versus 6.5). 

 Among higher-income school children 9–13 years old, NSLP participants had a higher 

mean score than nonparticipants for Dairy (9.4 versus 7.2) and a lower mean score for 

Seafood and Plant Proteins (1.9 versus 3.4).). 

School Children 14–18 Years Old 

 School children 14–18 years old scored 44 out of a possible 100 points on the HEI-2010. 

There were no differences between NSLP participants and nonparticipants on total scores 

for the HEI-2010. 
D‐5

 Among income-eligible school children 14–18 years old, NSLP participants had a higher 

mean score than nonparticipants for Dairy (8.5 versus 6.1) and Empty Calories (10.4 

versus 7.4). 

 Among higher-income school children in this age group, NSLP participants had a lower 

mean score than nonparticipants for Total Fruit (1.8 versus 2.7) and Whole Fruit (1.9 

versus 3.6), and had a higher mean score for Dairy (9.2 versus 6.8). 
Table D-1. Healthy Eating Index-2010 (HEI-2010) Scores 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hi

NSLP Participants Nonparticipants NSLP Participan

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stand

err

Both sexes 

Sample size 2,907 - 1,555 - 941 - 571 - 515 - 

Total Fruit 3.4 (0.11) 3.4 (0.14) 3.9 (0.23) 3.3 (0.22) 2.7 (0.1Whole Fruit 3.9 (0.15) 3.7 (0.15) 3.9 (0.23) 3.2 (0.29) 3.2 (0.2Total Vegetables 2.3 (0.07) 2.5 (0.09) 2.5 (0.11) 2.2 * (0.13) 2.4 (0.1Greens and Beans 0.6 (0.08) 0.6 (0.12) 0.5 u (0.15) 0.5 (0.15) 0.8 (0.1Whole Grains 1.5 (0.07) 1.3 (0.09) 1.1 (0.10) 1.3 (0.13) 1.5 (0.1Dairy 8.3 (0.17) 9.3 (0.17) 9.2 (0.27) 6.8 *** (0.36) 9.5 (0.2Total Protein Foods 4.3 (0.08) 4.4 (0.09) 4.4 (0.12) 4.4 (0.18) 4.3 (0.1Seafood and Plant Proteins 2.4 (0.18) 2.0 (0.21) 1.8 (0.21) 1.8 (0.27) 2.0 (0.3Fatty Acids 3.2 (0.12) 3.0 (0.18) 3.2 (0.25) 3.4 (0.27) 2.8 (0.2Refined Grains 3.9 (0.19) 4.3 (0.23) 4.3 (0.24) 4.3 (0.32) 4.3 (0.3Sodium 4.7 (0.18) 4.5 (0.20) 4.7 (0.21) 5.1 (0.39) 4.3 (0.3Empty Calories 8.8 (0.23) 9.5 (0.31) 10.0 (0.49) 7.8 ** (0.49) 8.8 (0.4Total HEI-2010 Score 47.4 (0.74) 48.6 (0.85) 49.5 (0.92) 44.0 *** (1.23) 46.7 (1.1

See notes at end of table. 
Table D-1. Healthy Eating Index-2010 (HEI-2010) Scores–Continued 

All ages, 5–18 years old 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participan

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stan

err

Boys 

Sample size 1,477 - 847 - 501 - 264 - 293 - 

Total Fruit 3.1 (0.11) 3.3 (0.18) 3.7 (0.29) 3.1 (0.32) 2.7 (0.2Whole Fruit 3.5 (0.17) 3.5 (0.21) 3.6 (0.32) 2.7 (0.41) 3.2 (0.3Total Vegetables 2.2 (0.09) 2.4 (0.12) 2.6 (0.13) 1.9 ** (0.16) 2.4 (0.2Greens and Beans 0.5 (0.12) 0.6 u (0.19) 0.4 u (0.15) 0.5 u (0.18) 0.9 u (0.3Whole Grains 1.5 (0.11) 1.3 (0.12) 1.0 (0.10) 1.1 (0.18) 1.5 (0.2Dairy 8.5 (0.19) 9.6 (0.20) 9.5 (0.33) 7.2 *** (0.52) 9.6 (0.2Total Protein Foods 4.4 (0.10) 4.5 (0.12) 4.3 (0.19) 4.4 (0.20) 4.4 (0.1Seafood and Plant Proteins 2.3 (0.23) 2.1 (0.28) 1.6 (0.25) 1.7 (0.30) 2.2 (0.4Fatty Acids 3.0 (0.15) 2.8 (0.21) 2.8 (0.31) 3.3 (0.41) 2.8 (0.3Refined Grains 4.1 (0.22) 4.4 (0.28) 4.3 (0.38) 4.2 (0.45) 4.7 (0.3Sodium 4.8 (0.22) 4.6 (0.23) 4.8 (0.28) 5.0 (0.65) 4.5 (0.3Empty Calories 8.5 (0.28) 9.3 (0.39) 9.7 (0.66) 7.5 * (0.59) 8.8 (0.5Total HEI-2010 Score 46.3 (0.72) 48.3 (0.94) 48.2 (1.09) 42.6 ** (1.49) 47.7 (1.3Girls 

Sample size 1,430 - 708 - 440 - 307 - 222 - 

Total Fruit 3.7 (0.20) 3.6 (0.21) 3.8 (0.21) 3.2 (0.23) 2.7 (0.2Whole Fruit 4.3 (0.26) 3.9 (0.25) 3.7 (0.24) 3.0 (0.30) 3.3 (0.4Total Vegetables 2.5 (0.12) 2.5 (0.11) 2.5 (0.14) 2.4 (0.20) 2.5 (0.1Greens and Beans 0.7 (0.14) 0.7 (0.17) 0.7 u (0.25) 0.7 u (0.24) 0.7 u (0.2Whole Grains 1.6 (0.10) 1.4 (0.13) 1.3 (0.17) 1.4 (0.19) 1.5 (0.2Dairy 7.9 (0.24) 8.8 (0.22) 8.6 (0.36) 6.5 *** (0.45) 9.1 (0.2Total Protein Foods 4.2 (0.13) 4.3 (0.15) 4.5 (0.13) 4.3 (0.24) 3.8 (0.2Seafood and Plant Proteins 2.4 (0.26) 1.8 (0.18) 1.8 (0.30) 1.8 (0.39) 1.5 (0.2Fatty Acids 3.5 (0.18) 3.4 (0.25) 3.8 (0.29) 3.5 (0.35) 3.0 (0.4Refined Grains 3.6 (0.33) 4.0 (0.33) 4.3 (0.35) 4.2 (0.49) 3.6 (0.5Sodium 4.6 (0.23) 4.2 (0.36) 4.4 (0.37) 5.2 (0.41) 4.0 (0.6Empty Calories 9.2 (0.34) 9.8 (0.37) 10.5 (0.53) 7.8 ** (0.81) 8.7 (0.6Total HEI-2010 Score 48.5 (1.28) 48.4 (1.14) 49.9 (1.09) 44.0 ** (1.85) 44.5 (1.7

See notes at end of table. 
Table D-1. Healthy Eating Index-2010 (HEI-2010) Scores–Continued 

Ages, 5–8 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Sta

e

Both sexes 

Sample size 833 - 548 - 353 - 113 - 163 

Total Fruit 4.3 (0.22) 4.3 (0.20) 4.5 (0.34) 4.5 (0.55) 3.6 (0Whole Fruit 4.8 (0.24) 4.7 (0.24) 4.6 (0.39) 4.6 (0.65) 4.1 (0Total Vegetables 2.0 (0.10) 2.3 (0.12) 2.4 (0.14) 1.7 ** (0.18) 2.2 (0Greens and Beans 0.4 (0.08) 0.5 (0.12) 0.4 (0.08) 0.2 u (0.09) 0.9 (0Whole Grains 2.0 (0.17) 1.8 (0.16) 1.5 (0.14) 1.4 (0.25) 2.2 (0Dairy 9.6 (0.26) 10.0 (0.05) 10.0 (0.05) 8.1 * (0.88) 9.9 (0Total Protein Foods 3.8 (0.16) 3.8 (0.15) 3.8 (0.16) 3.8 (0.38) 3.7 (0Seafood and Plant Proteins 2.2 (0.33) 1.8 (0.18) 1.5 (0.20) 2.3 u (0.84) 2.0 (0Fatty Acids 2.9 (0.25) 3.0 (0.25) 3.0 (0.35) 2.8 (0.53) 2.9 (0Refined Grains 4.6 (0.25) 4.7 (0.36) 4.9 (0.41) 4.4 (0.64) 4.5 (0Sodium 6.1 (0.25) 5.6 (0.29) 5.8 (0.23) 6.3 (0.56) 5.1 (0Empty Calories 9.2 (0.37) 9.6 (0.49) 9.6 (0.68) 7.8 (0.83) 9.0 (0Total HEI-2010 Score 51.9 (1.04) 52.0 (1.06) 51.9 (1.73) 48.0 (2.91) 50.1 (1

See notes at end of table. 
Table D-1. Healthy Eating Index-2010 (HEI-2010) Scores–Continued 

Ages, 5–8 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hig

NSLP Participants Nonparticipants NSLP Participant

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stand

erro

Boys 

Sample size 426 - 300 - 192 - 48 - 94 - 

Total Fruit 3.9 (0.22) 3.9 (0.27) 3.9 (0.37) 3.6 (0.75) 3.6 (0.40Whole Fruit 4.1 (0.34) 3.9 (0.44) 3.5 (0.53) 2.7 u (1.00) 3.9 (0.5Total Vegetables 2.0 (0.14) 2.3 (0.16) 2.4 (0.20) 1.7 * (0.25) 2.2 (0.3Greens and Beans 0.4 (0.11) 0.5 (0.16) 0.3 (0.08) 0.2 u (0.18) 0.9 u (0.3Whole Grains 2.0 (0.26) 1.5 (0.15) 1.3 (0.14) 1.2 (0.26) 1.8 (0.3Dairy 9.8 (0.21) 10.0 (0.10) 9.9 (0.15) 8.6 (0.95) 9.9 (0.2Total Protein Foods 3.7 (0.19) 3.8 (0.26) 3.7 (0.27) 3.9 (0.49) 3.7 (0.4Seafood and Plant Proteins 2.4 (0.59) 1.7 (0.25) 1.3 (0.23) 2.3 u (0.83) 2.2 (0.6Fatty Acids 3.0 (0.35) 2.8 (0.30) 2.8 (0.36) 2.6 (0.70) 2.9 (0.5Refined Grains 4.6 (0.27) 4.7 (0.36) 4.7 (0.60) 4.1 (0.75) 4.9 (0.6Sodium 6.2 (0.32) 5.8 (0.27) 6.0 (0.35) 5.9 (0.79) 5.5 (0.4Empty Calories 9.1 (0.48) 9.0 (0.73) 8.7 (0.98) 6.7 (1.41) 9.0 (1.0Total HEI-2010 Score 51.1 (1.41) 50.0 (1.50) 48.5 (1.78) 43.5 (3.54) 50.4 (2.5Girls 

Sample size 407 - 248 - 161 - 65 - 69 - 

Total Fruit 4.6 (0.29) 4.7 (0.26) 4.9 (0.25) 4.7 (0.52) 3.6 (0.2Whole Fruit 5.0 (0.08) 5.0 (0.06) 5.0 (0.10) 4.8 (0.54) 4.3 (0.4Total Vegetables 2.1 (0.12) 2.2 (0.16) 2.3 (0.19) 1.8 (0.23) 2.2 (0.3Greens and Beans 0.4 u (0.13) 0.5 u (0.20) 0.4 u (0.14) 0.2 u (0.12) 0.8 u (0.4Whole Grains 1.9 (0.19) 2.1 (0.28) 1.8 (0.24) 1.5 (0.34) 2.8 (0.6Dairy 9.3 (0.36) 10.0 (0.08) 10.0 (0.06) 7.8 (1.27) 9.8 (0.3Total Protein Foods 3.9 (0.25) 3.9 (0.19) 4.0 (0.27) 3.8 (0.52) 3.6 (0.3Seafood and Plant Proteins 2.0 (0.25) 1.8 (0.24) 1.9 (0.36) 2.3 u (1.15) 1.8 (0.4Fatty Acids 2.9 (0.30) 3.1 (0.32) 3.2 (0.47) 2.9 (0.86) 3.0 (0.5Refined Grains 4.6 (0.38) 4.7 (0.58) 5.2 (0.63) 4.5 (0.91) 4.1 (0.8Sodium 5.9 (0.32) 5.3 (0.51) 5.5 (0.35) 6.5 (0.76) 4.6 (1.2Empty Calories 9.3 (0.52) 10.3 (0.44) 10.7 (0.66) 8.3 (1.04) 9.1 (0.7Total HEI-2010 Score 52.0 (1.31) 53.8 (1.31) 54.8 (1.89) 49.2 (3.85) 49.8 (1.7

See notes at end of table. 
Table D-1. Healthy Eating Index-2010 (HEI-2010) Scores–Continued 

Ages, 9–13 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals H

NSLP Participants Nonparticipants NSLP Participa

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stan

er

Both sexes 

Sample size 1,151 - 675 - 416 - 206 - 220 

Total Fruit 3.5 (0.17) 3.6 (0.18) 4.0 (0.25) 3.0 * (0.31) 3.0 (0.Whole Fruit 4.1 (0.22) 4.3 (0.24) 4.6 (0.36) 2.7 *** (0.41) 4.0 (0.Total Vegetables 2.3 (0.13) 2.3 (0.12) 2.4 (0.11) 2.1 (0.23) 2.2 (0.Greens and Beans 0.6 (0.10) 0.6 (0.13) 0.6 (0.11) 0.3 u (0.14) 0.7 u (0.Whole Grains 1.6 (0.10) 1.4 (0.16) 1.1 (0.18) 1.3 (0.22) 1.6 (0.Dairy 8.1 (0.25) 9.3 (0.28) 9.2 (0.33) 6.5 *** (0.49) 9.4 (0.Total Protein Foods 4.4 (0.13) 4.5 (0.15) 4.5 (0.20) 4.4 (0.32) 4.3 (0.Seafood and Plant Proteins 2.4 (0.26) 2.1 (0.22) 2.1 (0.34) 1.6 (0.21) 1.9 (0.Fatty Acids 3.2 (0.16) 3.0 (0.21) 3.2 (0.34) 3.1 (0.46) 2.9 (0.Refined Grains 3.6 (0.26) 3.7 (0.35) 3.7 (0.38) 3.7 (0.47) 3.8 (0.Sodium 4.8 (0.24) 4.5 (0.26) 4.3 (0.31) 4.9 (0.48) 4.7 (0.Empty Calories 9.1 (0.36) 9.7 (0.46) 10.0 (0.61) 8.3 (0.72) 9.2 (0.Total HEI-2010 Score 47.7 (1.01) 48.9 (1.01) 49.8 (1.42) 42.1 *** (1.51) 47.6 (1.

See notes at end of table. 
Table D-1. Healthy Eating Index-2010 (HEI-2010) Scores–Continued 

Ages, 9–13 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hi

NSLP Participants Nonparticipants NSLP Participan

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stand

erro

Boys 

Sample size 560 - 357 - 207 - 80 - 126 - 

Total Fruit 3.1 (0.19) 3.3 (0.18) 3.3 (0.29) 2.2 * (0.47) 3.1 (0.2Whole Fruit 3.8 (0.30) 4.1 (0.27) 4.2 (0.45) 1.9 *** (0.50) 4.0 (0.5Total Vegetables 2.1 (0.14) 2.3 (0.17) 2.5 (0.19) 1.6 *** (0.20) 2.1 (0.2Greens and Beans 0.6 (0.16) 0.5 u (0.19) 0.3 u (0.19) 0.2 u (0.13) 0.7 u (0.3Whole Grains 1.6 (0.15) 1.5 (0.20) 1.0 (0.16) 1.2 (0.34) 1.9 (0.3Dairy 8.2 (0.32) 9.5 (0.30) 9.7 (0.33) 7.0 *** (0.74) 9.4 (0.4Total Protein Foods 4.5 (0.18) 4.5 (0.22) 4.5 (0.33) 4.2 (0.40) 4.5 (0.2Seafood and Plant Proteins 2.4 (0.24) 2.1 (0.30) 1.9 (0.42) 1.9 (0.31) 2.1 (0.5Fatty Acids 3.0 (0.23) 2.9 (0.23) 2.7 (0.37) 3.2 (0.78) 3.0 (0.3Refined Grains 3.9 (0.34) 3.9 (0.47) 3.8 (0.71) 3.6 (0.83) 4.2 (0.7Sodium 4.6 (0.26) 4.2 (0.35) 3.7 (0.55) 5.4 (0.76) 4.7 (0.4Empty Calories 8.5 (0.40) 9.6 (0.45) 9.7 (0.74) 7.0 * (0.88) 9.3 (0.6Total HEI-2010 Score 46.5 (1.10) 48.4 (1.09) 47.3 (1.45) 39.3 ** (2.26) 49.0 (1.8Girls 

Sample size 591 - 318 - 209 - 126 - 94 - 

Total Fruit 3.9 (0.27) 3.9 (0.32) 4.6 (0.32) 3.6 (0.41) 2.8 (0.4Whole Fruit 4.4 (0.35) 4.6 (0.37) 4.8 (0.30) 3.4 * (0.58) 3.8 (0.7Total Vegetables 2.4 (0.17) 2.3 (0.13) 2.4 (0.14) 2.5 (0.31) 2.3 (0.2Greens and Beans 0.7 (0.11) 0.8 (0.16) 0.9 (0.24) 0.5 u (0.22) 0.5 u (0.3Whole Grains 1.6 (0.12) 1.2 (0.23) 1.3 (0.31) 1.4 (0.31) 1.0 (0.2Dairy 8.0 (0.36) 9.1 (0.41) 8.6 (0.42) 6.0 ** (0.66) 9.4 (0.5Total Protein Foods 4.3 (0.19) 4.3 (0.20) 4.5 (0.25) 4.6 (0.38) 3.9 (0.3Seafood and Plant Proteins 2.4 (0.42) 2.0 (0.37) 2.3 (0.54) 1.3 (0.31) 1.5 (0.3Fatty Acids 3.4 (0.25) 3.2 (0.35) 3.7 (0.38) 3.1 (0.55) 2.8 (0.8Refined Grains 3.3 (0.37) 3.5 (0.40) 3.7 (0.42) 3.8 (0.55) 3.1 (0.8Sodium 4.9 (0.37) 4.8 (0.43) 4.9 (0.46) 4.5 (0.58) 4.8 (0.7Empty Calories 9.8 (0.47) 9.9 (0.66) 10.3 (0.79) 9.3 (1.01) 9.0 (1.3Total HEI-2010 Score 49.0 (1.62) 49.6 (1.50) 52.0 (1.70) 44.1 ** (1.76) 45.0 (2.4

See notes at end of table. 
Table D-1. Healthy Eating Index-2010 (HEI-2010) Scores–Continued 

Ages, 14–18 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hi

NSLP Participants Nonparticipants NSLP Participan

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stand

erro

Both sexes 

Sample size 923 - 332 - 172 - 252 - 132 - 

Total Fruit 2.7 (0.21) 2.7 (0.29) 3.4 (0.53) 2.7 (0.29) 1.8 (0.2Whole Fruit 3.0 (0.29) 2.5 (0.28) 2.7 (0.44) 2.5 (0.45) 1.9 (0.3Total Vegetables 2.6 (0.13) 2.7 (0.19) 2.7 (0.24) 2.5 (0.25) 2.7 (0.2Greens and Beans 0.6 (0.17) 0.7 u (0.29) 0.4 u (0.39) 0.9 u (0.36) 0.8 u (0.3Whole Grains 1.1 (0.11) 0.9 (0.17) 0.8 (0.18) 1.2 (0.22) 1.0 (0.2Dairy 7.4 (0.35) 8.8 (0.37) 8.5 (0.65) 6.1 ** (0.56) 9.2 (0.4Total Protein Foods 4.7 (0.15) 4.8 (0.17) 4.8 (0.23) 4.8 (0.23) 4.7 (0.2Seafood and Plant Proteins 2.5 (0.35) 2.1 (0.51) 1.6 (0.44) 1.5 (0.34) 2.2 u (0.7Fatty Acids 3.4 (0.22) 3.1 (0.39) 3.4 (0.52) 4.1 (0.42) 2.7 (0.4Refined Grains 3.7 (0.42) 4.4 (0.46) 4.4 (0.45) 4.8 (0.58) 4.7 (0.5Sodium 3.7 (0.37) 3.7 (0.43) 4.3 (0.47) 4.4 (0.86) 3.3 (0.6Empty Calories 8.2 (0.46) 9.3 (0.63) 10.4 (1.08) 7.4 * (0.96) 8.1 (0.6Total HEI-2010 Score 43.7 (1.56) 45.7 (1.92) 47.4 (1.65) 42.8 (2.06) 43.2 (2.5

See notes at end of table. 
Table D-1. Healthy Eating Index-2010 (HEI-2010) Scores–Continued 

Ages, 14–18 years 

All school children All NSLP participants 

Income-eligible for 

free/reduced-price meals Hi

NSLP Participants Nonparticipants NSLP Participan

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Standard 

error 

Mean 

score 

Stand

err

Boys 

Sample size 491 - 190 - 102 - 136 - 73 - 

Total Fruit 2.6 (0.19) 2.8 (0.41) 4.0 (0.67) 3.5 (0.48) 1.7 (0.3Whole Fruit 2.7 (0.27) 2.5 (0.39) 3.2 (0.63) 3.5 (0.68) 1.9 (0.5Total Vegetables 2.4 (0.16) 2.6 (0.25) 2.8 (0.28) 2.4 (0.33) 2.7 (0.4Greens and Beans 0.5 u (0.26) 0.7 u (0.48) 0.4 u (0.36) 0.9 u (0.45) 1.1 u (0.6Whole Grains 1.0 (0.15) 0.9 (0.23) 0.8 (0.21) 1.1 (0.30) 1.0 u (0.4Dairy 7.8 (0.39) 9.4 (0.45) 8.9 (0.82) 6.2 * (0.97) 9.6 (0.4Total Protein Foods 4.9 (0.15) 4.9 (0.16) 4.6 (0.36) 4.9 (0.15) 4.9 (0.1Seafood and Plant Proteins 2.2 (0.39) 2.3 (0.68) 1.6 u (0.52) 1.0 u (0.44) 2.4 u (1.0Fatty Acids 2.9 (0.22) 2.8 (0.49) 3.0 (0.70) 4.0 (0.63) 2.5 (0.6Refined Grains 4.0 (0.46) 4.7 (0.56) 4.6 (0.64) 5.0 (0.71) 5.2 (0.5Sodium 3.9 (0.49) 4.1 (0.47) 4.8 (0.49) 4.0 u (1.47) 3.5 (0.8Empty Calories 7.9 (0.54) 9.2 (0.81) 10.3 (1.46) 8.5 (0.83) 8.2 (0.9Total HEI-2010 Score 42.7 (1.25) 47.0 (2.03) 48.9 (2.25) 44.9 (2.15) 44.6 (2.5Girls 

Sample size 432 - 142 - 70 - 116 - 59 - 

Total Fruit 3.0 (0.41) 2.5 (0.42) 2.1 (0.46) 1.6 (0.29) 2.0 (0.5Whole Fruit 3.6 (0.62) 2.4 (0.56) 1.5 u (0.57) 1.3 u (0.44) 2.0 u (0.7Total Vegetables 2.9 (0.27) 3.0 (0.23) 2.7 (0.34) 2.7 (0.41) 3.0 (0.3Greens and Beans 1.0 u (0.35) 0.8 u (0.41) 0.8 u (0.62) 1.3 u (0.62) 0.9 u (0.5Whole Grains 1.3 (0.19) 1.0 (0.20) 0.9 u (0.32) 1.3 (0.35) 1.0 (0.2Dairy 6.9 (0.47) 7.7 (0.47) 7.6 (0.89) 5.9 (0.42) 8.3 (0.3Total Protein Foods 4.3 (0.25) 4.5 (0.33) 4.9 (0.14) 4.3 (0.39) 3.9 (0.5Seafood and Plant Proteins 2.9 (0.54) 1.5 (0.29) 1.2 u (0.57) 1.9 (0.53) 1.3 (0.3Fatty Acids 4.2 (0.37) 3.7 (0.55) 4.3 (0.62) 4.3 (0.48) 3.1 (0.7Refined Grains 3.2 (0.77) 3.8 (0.69) 4.3 (0.73) 4.5 (1.02) 3.8 (1.1Sodium 3.4 (0.44) 2.9 (0.78) 3.1 (0.87) 4.8 (0.76) 2.7 u (1.2Empty Calories 8.6 (0.68) 9.4 (0.68) 10.6 (1.10) 6.0 * (1.81) 8.1 (1.0Total HEI-2010 Score 45.3 (2.95) 43.1 (2.56) 44.1 (2.03) 40.1 (3.72) 40.0 (4.0

Sources: NHANES 2005–2010 dietary recalls; MyPyramid Equivalents Database (MPED 2.0); CNPP 03-04 Fruit Database; CNPP Ad

Health Eating Index-2005, U.S. Department of Agriculture, Center for Nutrition Policy and Promotion (CNPP) Fact Sheet NoSample includes NHANES respondents with complete dietary recall data, ages 5–18 years old. Excludes women 12–18 yeaor breastfeeding in the NHANES 2005–2006 data; pregnant and breastfeeding women in NHANES 2007–2010 could not be 
Notes: Estimates are based on a single dietary recall per person. ’All school children’ includes children with missing NSLP participa

participants’ includes children with missing income. Results for school children 5–18 years old are age-adjusted to account f

distributions of NSLP participants and nonparticipants. Significant differences in mean scores are noted by * (.05 level), ** (.

level). Differences are tested comparing NSLP participants and nonparticipants within income groups. NSLP participants are children likely to have received a reimbursable school lunch on the intake day (see Appendix A). 

u Denotes individual estimates not meeting the standards of reliability or precision due to large coefficient of variation. - Not applicable. 
R‐1

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Centers for Disease Control and Prevention (CDC). (2013). National Center for Health Statistics 

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