Thrifty Food Plan, 1999

U.S. Department of Agriculture, Agricultural Research Service. 1976-1992.
Consumption of Foods. Agricultural Handbook No.8 (1-21) and Supplements.

U.S. Department of Agriculture, Agricultural Research Service. 1975. Food
Yields: Summarized by Different Stages of Preparation. Agriculture
Handbook No. 102.

U.S. Department of Agriculture. 1996. The Food Guide Pyramid. Home and
Garden Bulletin No. 252. U.S. Government Printing Office, Washington, DC.

U.S. Department of Agriculture and U.S. Department of Health and Human
Services. 1995. Nutrition and Your Health: Dietary Guidelines for
Americans, (4 ed.) Home and Garden Bulletin No. 232. U.S. Government
Printing Office, Washington, DC.

University of Texas, Houston Health Science Center School of Public Health
and the U.S. Department of Agriculture, Agricultural Research Service. 1996.
Food Intake Analysis System. Version 3.2. Houston,TX.

U.S. Department of Agriculture, Center for Nutrition Policy and Promotion.
1999. Preparing Nutritious Meals at Minimal Cost. CNPP-7B.

U.S. Department of Agriculture, Center for Nutrition Policy and
Promotion.1998, In-house research on food expenditures of low-income
households using 1989-1991 Continuing Survey of Food Intakes by
Individuals.

US. Department of Agriculture, Center for Nutrition Policy and
Promotion.1996. CNPP's Food Guide Servings Data Base for 1989-1991
Continuing Survey of Food Intakes by Individuals. In- house Data Base.

U.S. Department of Agriculture, Food and Consumer Service. 1990. Food
Buying Guide for Child Nutrition Programs. Program Aid No. 1331.

Center for Nutrition Policy and Promotion 43


Thrifty Food Plan, 1999

FOOD LIST

ESSN

Week Il: Food for a Family of Four’

Fruits and Vegetables
Fresh’:
Apples
Bananas
Grapes
Melon
Oranges
Carrots
Celery

Green pepper
Lettuce, leaf
Onions
Potatoes
Tomatoes

Canned:

Oranges, mandarin

Peaches, canned, light-syrup
Mushrooms, canned
Spaghetti sauce

Tomato sauce

Frozen:
Orange juice, concentrate
Broccoli

French fries

Green beans

Peas

Breads, Carvals, and Other Grain Products
Bagels, plain, enriched
Bread crumbs
Bread, French
Bread, white, enriched
Bread, whole-wheat
Hamburger buns, enriched
Rolls, dinner, enriched
Ready-to-eat cereal

Cor flakes

Toasted oats
Flour, enriched
Macaroni, enriched
Noodles, yolk-free, enriched
Popcorn, microwave, unpopped
Rice, enriched
Spaghetti, enriched

Milk and Cheese
Evaporated milk
Milk, 1% lowfat
Milk, whole
Cheese, cheddar
Cheese, cottage
Cheese, mozzarella

(S small) 1 Ib 4 oz
(11 medium) 2 Ib 12 oz
11b8 oz
1lb
(22 small) 4 Ib 12 oz
1 Ib
5 oz
402
9 oz
11b4 oz
10 Ib 8 oz
6 0z

13 oz

1 lb 100z
4oz
26 oz
8 oz

7 12-02z cans
60z
ll oz
1b 7 oz
15 0z

(4) 8 02
3 oz
4oz
2Ib
lib

8
4

loz
1002
11b7 oz
1lb5o0z
1lb20z
30z
3lb2 oz
lloz

402
9qt
Aq
2oz
Toz
loz

Meat and Meat Alternates

Beef, ground, Jean

Chicken, fryer

Chicken, thighs

Fish (flounder, cod), frozen

Tuna fish, chunk-style, water-pack
Pork, ground

Turkey, ground

Turkey ham

Beans, garbanzo (chickpeas), canned
Beans, kidney, canned

Beans, vegetarian, canned

Eggs, large

Fats and Oils

Margarine, stick

Shortening

Salad dressing, mayonnaise-type
Vegetable oil

Sugars and Sweets

Sugar, brown

Sugar, powdered

Sugar, granulated

Jelly

Molasses

Pancake syrup

Chocolate chips, semi-sweet
Fruit drink

Fudgesicles, ice milk

Othor Food Items?

Baking powder

Baking soda

Black pepper

Catsup

Chicken broth, reduced sodium
Chili powder

Cinnamon

Chocolate drink mix, powdered
Cumin

Dried onion

Garlic powder

Gelatin, unflavored

Ttalian herb seasoning

Lemon juice, bottled

Oregano

Paprika

Sait

Soy sauce, reduced sodium
Vanilla

3 Ib 15 oz

1 1b 13 oz

21b120z
21b
120z

11b7 oz
1lb
1loz
1S oz
15 oz

1Ib9 oz
17

15 0
40z
6 floz
9 floz

loz
30z
9oz
Boz
1 floz
202
20z
1 gal

'Provides food for a family of four. Amounts of food shown are for foods actually used during the week.
2Substitute other fruits or vegetables in season that contain similar nutrients if they are better buys.
3Small amounts used in preparing recipes and other food items in the Week 1 menus; purchase as needed

Appendix 6-3



Thrifty Food Plan, 1999

Inputs

Average Consumption
of 44 Food Categories
for 12 Age-Gender
Groups

Cost per 100.
Grams of 44
Food Categories

Nutrient Profile of 44
Food Categories
per 100 Grams

Food Guide Pyramid
Servings Profile of
44 Food Categories
per 100 Grams

Figure 1. Thrifty Food Plan Methodology

Constraints
Dietary Standards
for 12 Age-Gender
| Mathematical Groups
Optimization
Process Food Guide
Pyramid Serving
Recommendations
for 12 Age-Gender
Groups
Optimization __ ____,
Process Solution Output TFP Maximum
Cost Allotment for
a 12 Age-Gender
— Groups
(~ Conversion Process Lr
(From 44 Food

Categories to 25)
=

TFP Market Baskets for the
12 Age-Gender Groups

Model Inputs
Average consumption of each of the 44 food categories

The TFP has historically reflected the consumption patterns and eating habits
of the low-income population to ensure acceptable market baskets composed
of foods that people actually eat. To accomplish this, CNPP determined and
entered into each model the average consumption patterns of each of the

12 age-gender groups for the 44 food categories.

For each age-gender group, to guarantee that consumption patterns provided
the 1989 Recommended Energy Allowance (REA), CNPP adjusted quantities of
each of the food categories proportionately by an average of 10 percent to
meet the specific REA of the age-gender group. The exact percentage was
derived by comparing the REA of each age-gender group to its reported
average energy intake. This correction adjusts for underreporting of
consumption by individuals in the survey and ensures that the overall
quantity of food in each market basket is consistent with the Food and
Nutrition Board energy recommendations (National Academy of Sciences,
1989b).

Center for Nutrition Policy and Promotion 9



The Thrifty Food Plan, 1999 Administrative Report. 1999. By staff of
the Center for Nutrition Policy and Promotion, U.S. Department of Agriculture.
CNPP-7.

Abstract

‘The Thrifty Food Plan (TFP), a fundamental part of the U.S. food guidance
system, is now revised. The TFP provides a representative healthful and
minimal cost meal plan to demonstrate how a nutritious diet may be achieved
utilizing a modest budget or food stamp benefits. This revision incorporates
recent developments in nutrition standards and dietary guidance as well as
updates reflective of food consumption and food nutrient content
information. It is possible to obtain a healthful diet meeting current
nutritional standards at a constant real cost equal to the previous Thrifty Food
Plan.

Keywords: Thrifty Food Plan, food, food guidance, meal plan, recipes, food
policy, nutrition policy, Food Stamp Program, food assistance programs.

Acknowledgments

Staff of the Center for Nutrition Policy and Promotion, under the direction of
Rajen Anand, Carol Kramer-LeBlanc, P. Peter Basiotis, and Carole Davis,
prepared this report. Particular contributions were made by Mark Lino,
Shirley Gerrior, Myrtle Hobgin, Alyson Escobar, Shanthy Bowman (now with
the USDA Agricultural Research Service), Julia Dinkins, and Jay Hirschman
(now with Food and Nutrition Service). Valuable assistance was provided at
various times by economists at the USDA Economic Research Service (David
Smallwood, Kuo Huang, Steven Lutz, James Blaylock, Mark Denbaly, Phillip
Kaufman, and Jim MacDonald) and Steven Carlson and Patricia McKinney of
the USDA Food and Nutrition Service.

For additional information about CNPP publications, databases, and other
products, both paper and electronic, visit the CNPP Home Page at
www.usda.gov/cnpp.

‘The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the
basis of race, color, national origin, gendcr, religion, age, disability, political betiefs, s-xual orientation, and
marital or family status, (Not all prohibited bases apply to all programs.) Persons with disabilities who
require alternative means for communication of program information (Braille, large print, audiotape, etc.)
should contact USDA'S TARGET Center at (202) 720-2600 (voice and TDD).

‘To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten
Building, 14th and Independence Avenue, $ ington, DC 20250-9410 or call (202) 720-5964 (voice or
TDD). USDA is an equal opportunity provider and employer.


Thrifty Food Plan, 1999

Rice Pudding

4 Servings, about V4 cups each, plus 4 servings for
another meal or snack

Sugar Cookies
4 Servings, 3 cookies each, plus 4 servings for another
meal or snack

Whole milk 1 cup
Water 1 cup

Rice, uncooked 1 cup

Eggs 2
Evaporated milk 1 cap
Vanilla 1 teaspoon
Sugar Y, cup
Ground cinnamon Yo teaspoon

Margarine Ys oup
Powdered suger % oap
Eggs 2

Vanilla Ya teaspoon
Flour leap
Baking powder Ya teaspoon
Baking soda Ye teaspoon

1, In sauce pan, heat milk and water.

2. Add rice, bring to boil, lower heat to simmer; stir
mixture every 10 minutes. Cook uncovered until
tice is tender, about 30 minutes.

3. In large bowl, mix eggs, 4 cup evaporated milk,
vanilla, and sugar. Set aside.

4. Add remaining 1% cup evaporated milk to rice mixture.

5. Spoon 1 cup of rice mixture into egg mixture and stir.
Pour egg-rice mixture into remaining rice.

6. Heat pudding until it boils, stirring continuously.
Remove from heat, and sprinkle with cinnamon.

Preparation time: 15 minutes
Cooking time: 40 minutes

Per serving:

Calories 190

Total fat 5 grams
Saturated fat 3 grams
Cholesterol 67 milligrams
Sodium 66 milligrams

1. Preheat oven to 375° F.

2. Mix margarine and powdered sugar together thoroughly.

3. Add eggs and vanilla. Beat until blended. Add dry
ingredients and blend well.

4. Shape dough into 24 one-inch balls and place on
ungreased cookie sheets. Crisscross balls by using
fork prongs.

5. Bake until lightly brown, about 10 minutes.

Preparation time: 15 minutes
Cooking time: About 10 minutes each batch

Per serving:

Calories 190

Total fat 10 grams
Saturated fat 2 grams
Cholesterol 53 milligrams
Sodium 167 milligrams

Appendix 5-21



Thrifty Food Plan, 1999

Table 2. Food groups for USDA thrifty food plan!

Food group

Food included

Potatoes

High-nutrient
vegetables”

Other vegetables
Mixtures, mostly
vegetables; condiments
Vitamin-C rich fruit
Other fruit
Whole-grain/high-fiber
breakfast cereals

Other breakfast cereals
Whole-grain/high-fiber flour,
meal, rice, pasta

Other flour, meal, rice, pasta

Whole-grain/high-fiber bread
Other bread
Bakery products, not bread

Grain mixtures
Milk, yogurt

Cheese

1-8 Appendix

White potatoes, dehydrated potatoes, mixtures, mostly potato

Asparagus, bean sprouts, broccoli, brussels sprouts, cabbage, carrots, cauliflower, green
peppers, leafy greens, okra, pumpkin, sauerkraut, summer and winter squash, sweet potatoes,
tomatoes, turnips; tomato and vegetable juices

All other vegetables including artichokes, beets, celery, corn, cucumbers, eggplant, lettuce,
lima beans, mushrooms, onions, parsnips, peas, radishes, rutabagas, snap beans

Catsup, chili sauce, barbecue sauce; tomato and cucumber pickles and relishes; olives; potato
chips, sticks; other mixtures, mostly vegetables

Cantaloupe, grapefruit, honeydew melon, lemons, limes, mangoes, oranges, persimmons,
papayas, strawberries, tangelos, tangerines; citrus and citrus-blend juices

All other fruit including apples, apricots, bananas, berries, cherries, dried fruit, grapes,
nectarines, peaches, pears, pineapple, plums, watermelon

Oatmeal, bran cereal, wheat germ, shredded wheat, granola type, puffed oats, other breakfast
cereals made from whole or high-fiber grains

Farina, ready-to-eat cereal other than those made from whole or high-fiber grains

Whole wheat, buckwheat, soy, barley, rye, millet, peanut, carob, triticale flours and meal;
mixes made from whole-grain/high-fiber flours; whole-ground cornmeal; whole-wheat pasta;
popcorn; brown rice; leavenings

White enriched flour, mixes made from white enriched flour, leavenings, degermed cornmeal,
white enriched rice, grits, enriched pasta

Whole wheat, pumpernickel, bran, rye, oatmeal, triticale breads, rolls, muffins, pancakes
White enriched bread, rolls, muffins, bagels, biscuits, pancakes, waffles; commbread; tortillas

Enriched and unenriched cakes, pies, tarts, cobblers, crackers, cookies, pastries, doughnuts,
pretzels, corm and wheat snacks

Soups, mostly grain; pizza; macaroni salad; egg rolls; Spanish rice; macaroni and cheese;
spaghetti with tomato sauce; other pasta mixtures and plate meals

Whole milk, lowfat milk, skim milk, buttermilk, nonfat dry milk, imitation milk and formulas,
evaported milk, yogurt, chocolate milk, cocoa with nonfat dry milk

Cheddar, swiss, cottage, other cheeses, imitation cheese, cheese dips, cheese fondue

Family Economics and Nutrition Review


Thrifty Food Plan, 1999

Identification of foods reported con-

¢ Table 1. Recipes for chili con carne with beans and potato salad with egg
sumed and their recipe ingredients.

© USDA Continuing Survey of Food Survey Ingredient Amount in
Intakes by Individuals 1989-91— food code description 100 grams of recipe
“Record Type 30” (4). This file ~ ~
lists individual foods reported. Food: Chili con carne with beans
consumed in the survey. Food 2711141 Ground beef, cooked 20.92
intake data were obtained for 2711141 Oni
individuals age | year and older. nion, raw 6.76
2711141 Celery, raw 3.69
® USDA Continuing Survey of 2711141 Chili powder 32
Food Intakes by Individuals 2711141 Salt 34
1989-91—“Survey Recipe File” .
(5). This file contains recipes for 2711141 Tomatoes, stewed 27.89
all the foods reported consumed in 2711141 Tomato sauce 13.94
the survey. Each food is identified 2711141 Kidney beans, canned 26.14
by a 7-digit food code. Table 1
gives some of the information from —_ Feed: Potato salad with egg
the survey recipe file for chili con 7460101 Mayonnaise 832
carne with beans and potato salad 7160101 Dry mustard 4
with egg. Only those recipes for ry mus ,
the foods reported consumed 7160101 Salt 61
on the first day of the survey 7160101 Onion, chopped 1.48
by individuals age 1 year and 7160101 Green pepper, chopped 1.30
older were used. 7160101 Celery, chopped 6.64
7160101 Sweet pickle relish 2.95
Conversion of recipe ingredients 7160101 Pimento, canned 114
to the forms in which they can be 7160101 Potatoes, boiled, diced 66.45
purchased. 7160101 Eggs, hard cooked, diced 11.07
© USDA Agriculture Handbook No.
102—-“Food Yields Summarized
by Different Stages of Preparation”
(2). This publication contains the
percent yield of foods. Forexample, usp Continuing Survey of Food _ Pricing of food ingredients.

it was used to compute the percent Intakes by Individuals 1989-91— « Average retail prices for the

of edible portion of a vegetable
after it is peeled and percent yield
of some cooked foods.

© USDA Agriculture Handbook
No. 8 (series)—“‘Composition of
Foods” (3). Information from
Handbook No. 8 was used to
compute the weight of uncooked
foods such as pasta, rice, meat,
and vegetables from the respective
cooked weights.

1997 Vol. 10 No. 1

“Survey Food Code Book” (6).
The survey food code book has
gram weights for different measures
such as cups, fluid ounces, slices,
and units. This file was mainly
used to convert fluid ounces to
gram weight equivalents for foods
such as milk, fruit juices, juice
drinks, and salad dressings. The
gram weight of measures for
some of the foods are in table 2,
p. 28.

food ingredients were assigned

by USDA's Economic Research
Service (ERS) (7). ERS used the
following price sources to compute
the food prices: Scantrack® system.
developed by A.C. Nielsen; Bureau
of Labor Statistics (BLS), U.S.
Department of Labor; Agricultural
Marketing Service (AMS), USDA;
and National Marine and Fisheries
Service (NMFS), U.S. Department
of Commerce.

Appendix 2-3


Thrifty Food Plan, 1999

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Center for Nutrition Policy and Promotion ES - 11


Thrifty Food Plan, 1999

USDA/ CNPP/ PSU Weekly Menu Form
This form is to be completed in interview style with all household members individually.

Name of Houschold
Week #
1. Were the food items in the weekly menu different from the foods you usually eat?
Yes No
If yes, how were they different?
2. Were any of the foods new to you? Yes No

If yes, which ones?

3. Which foods did you like?
Explain

4, Which foods, if any, did you dislike? Why?

5. If the food on the weekly menu had been all you had to eat, would there have been enough food ?
Yes__ No
Explain

6. Did you like or dislike the meal combinations? Like Dislike
If you disliked them, which ones specifically?

7. Was there enough variety in the weekly menu? Yes No

8. Compared to the foods or dishes you usually eat in a week, were
there foods or dishes that appeared too often? Yes No
If yes, which food(s) or dishes?

9. Compared to the foods or dishes you usually eat in a week, were
there food items or dishes that were missing? Yes No
If yes, which food(s) or dishes?

10. Were the food items included in the weekly menu acceptable to you overall?
Y

If no, what would you change to make the weekly menu acceptable?

11. Overall, did you think the weekly menu was Excellent Good Fair Poor
Other Comments:
Name of person completing this form Date completed

7-4 Appendix





Thrifty Food Plan, 1999

Table 6. Nutritive value! of food in the partial revision of the thrifty food plan (TFP-PR) as a percent of 1989 RDAs”

Children (years) Males (years) Females (years)
Food component 1-2 3-5 6-8 9-11 12-14 15-19 20-50 51+ 12-19 20-50 Sl+

Percentage of Recommended Dietary Allowance (1989)

Protein 377 287 255 221 214 180 166 137 181 174 146
Vitamin A 271 346 230 211 206 167 187 249 241 258 347
Thiamin 189 250 201 200 220 196 184 174 216 187 185
Riboflavin 305 249 2u1 215 223 197 178 155 221 174 173
Niacin 150 200 174 178 198 159 166 172 167 169 176
Vitamin B-6 151 215 164 169 181 134 127 135 161 143 139
Vitamin B-12 1046 671 464 436 445 429 432 379 362 323 343
Folate 516 532 371 344 329 211 220 194 248 207 198
Vitamin C 229 294 281 323 265 242 234 251 320 277 263
Vitamin E 100 100 106 101 100 101 106 100 100 104 100
Calcium 151 124 130 122 100 133 133 100 100 100 100
Tron 121 192 190 191 239 223 258 216 144 130 190
Magnesium 307 258 184 150 140 106 113 105 117 120 112
Phosphorus 163 162 170 158 149 179 208 189 134 165 163
Zine 95 97 100 100 99 100 100 88 100 100 95
Composition of diet

Food energy (kcal) 1300 1600 1900 §=.2100 = 2500) 3000) 2900S 2300 )= 2200S 2200 1900
Cholesterol (mg) 190 150 200 230 240 300 300 250 250 300 210

Sodium (mg) 1400 = 1900) 2600) 3000) 3100S 3500 3600) 2700 )S 3200S 3200 2600
Percentage of energy

Total fat 38 2s 26 26 28 27 30 30 26 30 28

Saturated fat 17 10 10 10 10 10 10 10 10 10 10

Protein 19 15 14 14 15 14 14 15 15 15 15

!Nutritive value of the edible portion of food as purchased, adjusted to allow for losses in cooking for vitamins. One-half of the drippings and trimmable fat
from meat, poultry, and fish was assumed as discard.

2Nutritive value per pound of food groups is based on the average quantities of foods used by about 4,400 low-income households eligible for the Food Stamp
Program surveyed November 1977-March 1978 as part of the Nationwide Food Consumption Survey 1977-78.

ARDA derived for specified sex-age categories by interpolation.

the 25th and the 90th percentiles on and seasonings, soft drinks, punches needed to meet the dietary standards is
distributions of the food group quantity and ades, and coffee and tea. Shifts in towards food groups with nutrient-
used per person by survey households. food group quantities that occurred dense foods. For example, quantities of
These same cut-offs were used for the from TFP-83 to TFP-PR were con- potatoes, high-nutrient vegetables, other
TFP-PR. These limits not only assured strained by the minimum and maximum _ vegetables, breakfast cereals, and pasta
practical consumption patterns but also limits set for TFP-83;, however, these products were higher, and quantities of
restricted the use of foods such as salt shifts showed the direction of change cream and fats and oils were lower in

Family Economics and Nutrition Review

1-14 Appendix


Thrifty Food Plan, 1999

Thrifty Food Plan Market Baskets

The optimization model yielded 12 TFP market baskets, one for each
age-gender group. Each basket contained designated quantities of each

of 44 food categories. Initially in “as consumed” form, the 44 food categories
were then simplified into 25 food categories in an “as purchased” form. The
consolidation of categories, wherein similar foods were grouped, expedited
the development of menus and recipes. For example, CNPP combined high-
fiber and regular-fiber breakfast cereal categories into one breakfast cereal
category, high-fat and regular-fat potato products to form one category of
potato products, and lean and high-fat red meat into one category of red
meats. The dietary standards were still maintained when the 44 food
categories were collapsed into 25 food categories. Table 3 lists the 25 food
categories of the TFP market baskets and examples of the types of foods they
contain.

The new TFP market baskets consist of the quantities of the 25 food
categories that, in turn, fall into one of the Food Guide Pyramid food groups
(grains, vegetables, fruits, milk products, meat/meat alternates, and other
foods). Table 4 lists the quantities of the 25 food categories (in pounds per
week) in the TFP market baskets for each of the 12 age-gender groups. The
following subsections discuss the revised TFP market baskets in terms of
general food groups and food categories.> Revised market baskets are also
compared with average reported consumption and the previous market
baskets.

5 Components of the TFP market baskets are discussed in terms of weight; therefore, fluids such
as milk and soft drinks are weighted more prominently than dry foods, and juice concentrates
are weighted less prominently than reconstituted forms.

16 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

Pizza Meat Loaf

4 Servings, about 4 loaf each

Ground turkey 1 pound
Spaghetti sauce Yq oup
Mozzarella cheese, part-skim Yo cup
Green peppers, chopped Ya cup
Onion, minced Ya cup

1, Lightly grease 9-inch pie plate with vegetable oil.
Pat turkey into pie plate.

Conventional Method
1. Place turkey in 350° F oven; bake until turkey no
longer remains pink, about 17 to 20 minutes.

Microwave Method

1. Cover turkey with waxed paper.

2. Cook on high; rotate plate 4% tum after 3 minutes.

3. Cook until turkey no longer remains pink, about
5 more minutes. Drain.

TO COMPLETE COOKING

1. Top baked turkey with spaghetti sauce, cheese, and
vegetables.

2. Return turkey to either the conventional oven or
the microwave oven and heat until cheese is melted,
about 1 to 2 minutes.

Preparation time: 15 minutes
Conventional cooking time: 20 minutes
Microwave cooking time: 8 minutes

Per serving:

Calories 255

Total fat 14 grams
Saturated fat 4 grams
Cholesterol 88 milligrams
Sodium 376 milligrams

Saucy Beef Pasta

4 Servings, about 1%, cups each

Water Yo cup

Green beans, frozen Y2.10-ounce package
Onions, minced Yo cup

Lean ground beef 1 pound + 6 ounces
Noodles, yolk-free, enriched, uncooked 6% cups

Cold water 2 cups

Beef bouillon 2 cubes

Flour Ys cup

Pepper Ya teaspoon

Dry parsloy flakes 1 teaspoon

Garlic powder Ya teaspoon

Onion powder { teaspoon

1. Place 4 cup of water in saucepan. Cover and bring
to boil. Add green beans, lower heat, and simmer
until tender, about 5 minutes. Drain.

2. Place onions and ground beef in skillet. Cook over
medium heat; stir occasionally. Cook until beef no
longer remains pink, about 5 to 10 minutes. Drain
fat off.

3. Cook noodles according to package instructions.
Drain.

4. Combine cold water and flour; stir until smooth.
Add flour mixture and beef bouillon cubes to ground
beef. Cook, stirring frequently until mixture has
thickened and bouillon cubes have dissolved, about
4 minutes.

5. Add cooked green beans, cooked noodles, pepper,
parsley flakes, garlic powder, and onion powder to
ground beef mixture; stir to combine.

6. Place beef mixture in 8- by 12-inch baking pan;
cover and bake in 350° F oven until thoroughly
heated, about 15 minutes.

Preparation time: 25 minutes
Cooking time: about 35 minutes

Per serving:
Calories 60S
Total fat 22 grams

Saturated fat 8 grams
Cholesterol 120 milligrams
Sodium 404 milligrams

()

Appendix 5-5


Thrifty Food Plan, 1999

Thrifty Food Plan Grains

Market Baskets by Breakfast cereals account for over half of the grains in the revised TFP market

i baskets for children ages 1 and 2 (table 6). Rice and pasta and breads (yeast
Food Categories and quick) are the main grain products in the TFP market baskets for older
children and adolescents. Rice and pasta account for a particularly large share
of grain products (70 percent) for males ages 15 to 19. For adults ages 20 and
older, rice and pasta and breads (yeast and quick) continue to be the main
grain products in their TFP market baskets, with rice and pasta accounting for
a larger share for adult males, compared with the share for adult females. The
foods in the grains group are especially nutrient dense because of fortification.
These foods provide an important source of food energy, vitamins, minerals,
and dietary fiber, particularly in the diets of people with high REAs, such as
adolescents and adult males.

Center for Nutrition Policy and Promotion 23


Thrifty Food Plan, 1999

Table 1. Thrifty food plan, 1983: Quantities of food for a week!

Children (years) Males (years) Females” (years)
Food group 2 35 68 Of 1214 15-19 2050 Sit 12-19 2050 Si+
Pounds?
Vegetables, fruit
Potatoes (fresh wt) 047 082 104 111 129° 222 «150155127 .16 0.90
High-nutrient vegetables 052 067 «#4105 «117 (165) 1.08s—siHLS SLA 2.28
Other vegetables 060 «(0.70 «(097 «125° «135 LIS 186) 133) 1.08 2.68 2.03
Mixtures, mosily vegetables;
condiments 0.01 0.02 005 0.07 002 006 013 006 0.07 002 002
Vitamin-C rich fruit* 119 12400-13200 62 OBB 202.738 .35
Other fruit* 097 092 161 186 11l 104 120 141 130 093 137
Grain products
Whole-grain/high-fiber breakfast
cereals® 044 033 O17 024 038 027 O17 0.13 ©0300 -0.12— 017
Other breakfast cereals 030 027 019 026 005 O12 O21 O12 039 O19 0.27
Whole-grain/high-fiber flour,
meal, rice, pasta O11 014 O12 O11 020 022 O15 O21 016 O15 0.18
Other flour, meal, rice, pasta 088 «1.230 «1850.73 2S 238A BL 8732 LBL 832
Whole-grain/high-fiber bread 0.09 «0.10 «009 «=O, S874 2120384029
Other bread 038 «4065 «6101 «127 «168133185133 1.0409 0.29
Bakery products, not bread 0.06 «4010 042 058 019 043 056 030 036 012 0.10
Grain mixtures 0.08 0.06 «= 0.07,—s«*O., 002s .23s S31 03709
Milk, cheese, cream
Milk, yogurt (qts)® 342 306 339 417 399 391 200 163 436 237 217
Cheese 0.04 «6005 «= 0.08]. 13 227? 029032
Cream, mixtures mostly milk 015 015 034 030 010 024 O41 026 035 003 0.26
Meat and alternates

‘Lower cost red meats, variety meats 0.93. 0.69 0.70 0.92 1.20 1.49 1.40 1.73 1.75 1.60 1.95
Higher cost red meats, variety meats 0.15 0.11 0.13 0.19 0.18 0.26 0.39 054 0.20 0.35 0.55

Poultry 0.35 0.48 0.64 0.70 0.90 0.90 0.96 0.71 0.20 0.95 0.70
Fish, shellfish 0.02 0.02 0.02 0.03 0.03 0.02 0.04 0.04 0.04 0.04 0.04
Bacon, sausage, luncheon meats 0.18 0.32 0.31 0.24 0.26 0.27 0.56 0.49 0.24 0.45 0.45
Eggs (number) 3.00 2.90 1.90 2.50 2.20 3.10 4.10 4.30 4.10 4.40 4.10

Dry beans, peas, lentils (dry wt)’ 0.27 «Ss «18.18 2A SDB KS SD 0354043
Mixtures, mostly meat,
poultry, fish, egg, legume 0.05 0.06 001 0.01 0602 003 013 O15 020 013 0.15
‘Nits (shelled wt), peanut butter 0.09 «0.24 «0.131537 140.17 0.220.090.2808
Other foods?

Fats, oils 0.14 0.33 0.58 0.67 0.73 0.93 0.76 0.60 0.22 0.28 0.21
Sugar, sweets 0.10 0.36 0.78 0.87 1.20 0.95 1.01 0.76 0.31 0.21 0.22
Soft drinks, punches, ades

(single strength) 0.39 0.57 0.65 0.87 0.87 1.51 117 0.32 1.12 0.40 0.38

Quantities are for food as purchased or brought into the household from garden or farm. Food is for preparation of all meals and snacks for a week. About 5 percent
gf the edible parts of food is assumed to be discarded as plate waste, spoilage, etc.
3Pregnant and lactating females usually require added nutrients.
‘Quantities in pounds except milk, which is in quarts, and eggs, which are by number.
‘$Frozen concentrated juices are included as single-strength juice.
2Cereal fortified with iron is recommended.
Quantities of dry and evaporated milk and yogurt included as their fluid whole milk equivalents in terms of calcium content.
{Count one pound of canned dry beans—pork and beans, kidney beans, etc.—as 0.33 pound.
‘Small quantities of coffee, tea, and seasonings are not shown. Their cost is a part of the estimated cost for the food plan.
Source: U.S. Department of Agriculture, Human Nutrition Information Service, 1983, The Thrifty Food Plan, CND{Adm.) No. 365, p. 19.

Family Economics and Nutrition Review

1-4 Appendix



Thrifty Food Plan, 1999

Table 4. Quantities of food for a week,! 1999 Thrifty Food Plan market baskets, by age-gender group

Children (years)
Food category 1 2 3-5 6-8 9-11
Total pounds 18.22 17.88 20.02 24.66 27.63
Pounds per week
Grains
Breads, yeast and quick 14 18 51 1.42 1.33
Breakfast cereals, cooked and ready to eat 16 90 52 .08 32
Rice and pasta 50 .22 1.31 1.28 1,30
Flours 05 07 AS 33 45
Grain-based snacks and cookies 02 04 (09 04 08
1.47 141 2.58 3.15 3.48
Vegetables
Potato products 1.58 1,55 98 2.06 3.10
Dark-green and deep-yellow vegetables 21 15 .22 7 49
Other vegetables 20 83 1.09 156 435
2.69 2.53 2.29 4.59 4.94
Fruits
Citrus fruits, melons, berries, and juices 70 95 84 2.51 3.04
Noncitrus fruits and juices L47 133 156 55, L450
217 2.28 2.40 4.06 4.54
Milk products >
Whole milk, yogurt, and cream 751° 6.46 3.72 71 2.63
Lower fat and skim milk and lowfat yogurt 2.74 5.59 4.06
Cheese 07 06 16 09 14
Milk drinks and milk desserts 09 29 35 14 40
7.67 6.81 6.94 7.53 7.23
Meat/meat alternates
Beef, pork, veal, lamb, and game AS 50 80 1.19 95
Chicken, turkey, and game birds 72 16 62 115 1.29
Fish and fish products AS 25 8 52 14
Bacon, sausages, and Juncheon meats 06 10 20 Al 18
Eggs and egg mixtures 1.21 85 45 62 A6
Dry beans, lentils, peas, and nuts 29 63 29 95 42
2.88 3.09 3.14 3.77 4.44
Other foods
Table fats, oils, and salad dressings AS 13 21 26 34
Gravies, sauces, condiments, spices, and salt 06 7 12 AB AB
Fruit drinks, soft drinks, and ades 84 1.24 1.97 -70 2.23
Sugars, sweets, and candies 29 32 37 42 25,
1.34 1,76 2.67 1.56 3.00

Food as purchased includes uncooked grain products; raw, canned, and frozen vegetables; fruit juice concentrates; dry beans and legumes; and meat with bones.
Coffee and tea are included in the food plan but are not shown because of the small quantities. However, their cost is includedin the estimated food plan cost.
?For children ages 1 and 2 years, the model yielded quantities of whole milk, yogurt, and cream, and lower fat and skim milk and lowfat yogurt. Dietary
guidance, however, is that children at these ages primarily consume whole milk products, so quantities of lower fat and skim milk and lowfat yogurt for

these children were allocated to the whole milk, yogurt, and cream category.

Center for Nutrition Policy and Promotion 19


Thrifty Food Plan, 1999

of total calories (/6) and for cholesterol
intake were recommended (8,14).
Dietary standards used to evaluate the
TFP-83 were updated to reflect these
recommendations.

For TFP-83, data from the Survey of
Food Consumption in Low-Income
Households, conducted as part of the
NFCS 1977-78 (1), were used as the
basis for classifying approximately
2,400 foods into 1 of 31 food groups
(table 2). The average nutritive value
or nutrient profile per pound for each
of these groups was calculated by
weighting the nutritive value of each
food in the food group by the average
number of pounds reported as used by
the survey households. Food composi-
tion data for these calculations were from
USDA’s Nutrient Data Bank (1,11).

As part of TFP-R and TFP-PR, the
nutritive profile of each food group in
TFP-83 was updated using food items
reported by low-income households in
NFCS 1987-88. Food items that had
been reported as used by households in
1977-78 NFCS were matched with similar
items from the 1987-88 NFCS house-
hold component. Each item was identi-
fied by a household code and linked to
the most current nutrient values from
USDA's Nutrient Data Base specific to
that food code. In the event that a house-
hold food code used in the 1977-78
NEFCS did not appear in the 1987-88
household food code, either a food item
similar in nutrient composition was
substituted, or if the food item was con-
sumed in negligible amounts, that food
code was excluded from the food group.

The majority of the few codes excluded

were foods of Puerto Rican origin. Each
household code was placed in 1 of the

1995 Vol. 8 No. 3

31 food plan food groups, and the
average nutritive value per pound was
recalculated for each group to reflect
the current data. The nutritive value
of each food in the food group was
weighted by the average number of
pounds reported as used by the NFCS
1977-78 survey households.

The recalculated nutritive profile of
several food groups differed in the level
of calories and of specific nutrients
from the nutritive profile for the same
groups in the TFP-83. These differences
reflect the changes in food composition
data due to technological developments,
marketing practices, and improved ana-
lytical methods that occurred between
the 1977-78 and 1987-88 surveys. For
example, technological advances since
the late 1970s increased the number of
food items in bakery, cereal, fruit juice
and drink, and milk product food groups
with nutrients added through fortifica-
tion and enrichment.

Different marketing practices altered
the nutrient contributions of many
grain, vegetable, and meat mixtures.
Sweeteners and fat added to enhance
the flavor of these mixtures contributed
more calories and fat to the diet from
these foods than previously calculated.
Also, new or improved analytical
methods provided more accurate data
on several nutrients or dietary compo-
nents. For example, the decrease in the
level of cholesterol in the plan can be
attributed to new analytical methods
used to determine the nutrient composi-
tion of eggs (4). Additionally, since the
1977-78 NFCS, USDA's Nutrient Data
Bank has expanded the survey data base
to include nutrients previously omitted
because of limited data.

With the exception
of magnesium, the
nutritive value of
food in TFP-R
exceeded the dietary
RDA standards
originally specified
in TFP-83.

Appendix 1-7


Thrifty Food Plan, 1999

Southwestern Salad

4 Servings, about Y cup beef mixture, 2 cup lettuce

and cheese mixture each

Onions, chopped Yo cup

Lean ground beef 1 pound

Chili powder 1 tablespoon
Dry oregano 2 teaspoons
Ground cumin Yq teaspoon
Canned kidney beans, red, drained §— 1 cup

Canned chickpeas, drained 1 15-ounce can
Tomato, diced 1 medium
Lettuce 2 cups
Cheddar chesse Ya cup

1. Cook ground beef and onions in a large skillet until
the beef no longer remains pink. Drain.
2. Stir chili powder, oregano, and cumin into beef

1. Heat broth and water to a boil in sauce pan; add rice
and return to boi]. Reduce heat to low and simmer until
tender, about 15 minutes.

2. Heat 1 tablespoon of oil in skillet. Add broccoli,
carrots, onions, and garlic powder. Cook until crisp-
tender, about 5 minutes. Remove from skillet. Add
mushrooms, Cook for 1 minute and set aside.

3. Heat second tablespoon of oil in skillet. Add pork;
cook until pork no longer remains pink. Drain liquid.

4, Add soy sauce and stir until mixed; add vegetables to
pork mixture. Cook until heated, about 1 to 2 minutes.

5. Serve pork mixture over cooked rice.

Preparation time: 20 minutes
Cooking time: 25 to 30 minutes

Note: Sodium level can be reduced from 799 milligrams to 532
milligrams by reducing soy sauce from 4 to 2 tablespoons.

mixture; cook for 1 minute.

3. Add beans, chickpeas, and tomatoes. Mix gently to
combine.

4. Combine lettuce and cheese in large serving bowl.
Portion lettuce and cheese onto 4 plates. Add 1 cup
of beef mixture on top of lettuce and cheese.

Preparation time: 15 minutes
Cooking time: 10 to 15 minutes

Note: Garbanzo bean is another name for chickpea.

Per serving:

Calories 485

Total fat 22 grams
Saturated fat 9 grams
Cholesterol 98 milligrams

Sodium

411 milligrams

r @

Stir-Fried Pork and Vegetables With Rice

4 Servings of pork and vegetables, about Y cup each
4 Servings of cooked rice, about 2 cups each

Chicken broth, reduced sodium 2 cups

Hot water 2 cups

Rice, uncooked 2 cups
Vegetable oil 2 tablespoons
Broceali cuts, frozen 2 cups
Carrots, cleaned, sliced thialy 1 cup

Onions, minced Yq cup

Garlic powder 1 teaspoon
Canned mushrooms, drained Ya cup
Ground pork {pound + 7 ounces
Soy sauce 4 tablespoons

5-6 Appendix

Per serving:

Calories 860

Total fat 33 grams
Saturated fat 10 grams
Cholesterol 108 milligrams
Sodium 799 milligrams

r ©)

Fish
Baked Cod With Cheese

4 Servings, about 3 ounces each

Cod fillets, fresh or frozen

1 pound
Cheddar cheese, shredded

4 tablespoons

1. Thaw cod according to package directions.

2. Prepare cod according to package directions.

3. After cod is fully cooked, sprinkle cheese on cod.
Return cod to oven to melt cheese, about 3 to 5 minutes.

Preparation time: 7 minutes
Cooking time: 15 minutes

Per serving:

Calories 155

Total fat 5 grams
Saturated fat 3 grams
Cholesterol 65 milligrams
Sodium 160 milligrams

r ©)


Thrifty Food Plan, 1999

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7-2 Appendix


Thrifty Food Plan, 1999

Meat and Meat Alternates

No food category dominates the meat/meat alternates portion of the

revised TFP market baskets for any age-gender group (table 10). Eggs and

egg mixtures and poultry (chicken, turkey, and game birds) are the main

foods in the meat/meat alternates component of the TFP market baskets for
children ages 1 to 2. Red meat (beef, pork, veal, lamb, and game) and another
category—legumes (dry beans, lentils, and peas) and nuts—are the main foods
in the meat/meat alternates component of the TFP baskets for children ages 3
to 8. Poultry and fish and fish products are the main foods in the meat/meat
alternates component of the TFP basket for children ages 9 to 11.

Poultry makes up 52 percent of the meat/meat alternates component of the
TFP market basket for females ages 12 to 19, compared with 37 percent for
males ages 12 to 14 and 11 percent for males ages 15 to 19. Red meat
accounts for about one-third of the meat/meat alternates component of the
TFP basket for males ages 12 to 14, and legumes and nuts account for about
one-third of this component for males ages 15 to 19. Red meat and poultry
make up most of the meat/meat alternates component of the TFP market
baskets for females ages 20 and older. These two food categories and legumes
and nuts are the main foods in the meat/meat alternates component of the
‘TFP baskets for males ages 20 and over. Meat, poultry, and fish supply protein,
B vitamins, iron, and zinc. In general, the greater presence of these foods in
the TFP market baskets for females and children reflects the higher RDA for
iron for females and children compared with that for males.

Center for Nutrition Policy and Promotion 29



Thrifty Food Plan, 1999

Appendix 3

Food Group Database Documentation

Appendix 3-1


Thrifty Food Pian, 1999

TFP Results

Market Baskets

The optimization model yielded a TFP market basket, for each of the 12 age-
gender groups, consisting of quantities of each of the 44 food categories. Each
market basket met model constraints for dietary standards, Food Guide
Pyramid serving recommendations, and cost levels.

In the design of the TFP. CNPP found it necessary to convert foods and
quantities consumed into the appropriate, corresponding form and quantity
of purchasable foods. After obtaining quantities of food as consumed in the
44 food categories from the model output, CNPP converted the quantities to
the equivalent amount of food ingredients that could be purchased and then
collapsed into a simplified group of 25 food categories. One of the simplifica-
tions was that mixed foods were disaggregated into ingredients and allocated
to these categories. A 1-week market basket of 25 food categories was deter-
mined for each of the 12 age-gender groups. The 1-week TFP market baskets
for each of the age-gender groups are shown in table ES-1. These individual
market baskets may be combined to form a household market basket.

TFP Comparisons and Sensitivity Analysis

To understand how actual reported diets would need to change to meet the
nutritional standards embodied in the new TFP, we can compare the average
TEP market basket (a population-weighted average of the 12 age-gender
specific market baskets) with a market basket based on average consumption
reported in the 1989-91 CSFII, Compared with average consumption, the new
average TFP market basket contains more pounds of fruits (+143 percent),
vegetables (+38 percent), grains (+36 percent), and milk products (+29
percent) but contains fewer pounds of other foods (fats, oils, and sweets) (58
percent) and meat/meat alternates (-8 percent). Having more fruits and
vegetables and less of the other foods group in the TFP market basket,
compared with average consumption, is not surprising, because the TFP
market basket represents a nutritious diet. The Healthy Eating Index, an
indicator of overall quality of the American diet, shows that the diet of most
Americans, particularly low-income Americans, needs improvement.
Compared with the previous average TFP market basket (in pounds), the
revised average TFP market basket contains more fruits (+90 percent), milk
products (+19 percent), and meat/meat alternates (+11 percent), about the
same amount of vegetables, and fewer pounds of grains (-10 percent). These
differences from the previous TFP market basket are primarily due to changes
in dietary standards.

Sensitivity analysis is a technique that permits an assessment of how sensitive
model results are to changes in the constraints. By relaxing the cost
constraint systematically, for example, one can identify a cost range over
which the model still produces a TFP market basket that meets all other
constraints. In other words, sensitivity analysis permits an examination of the
cost ranges at which the TFP market baskets could be obtained from the
mathematical model, given the model inputs and other constraints.

ES - 4 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

Contents

Page

Foreword... iii

Executive Summary

The Thrifty Food Plan, 1999 Administrative Report...
TtrOductionn oo... ceeseececcsseeseeseeessessnesneeseceneessesstesneesnesneesseesteseeeete 2
Background of the Thrifty Food Plan ....0........c.cccccssessessseesessseseseesseeses 2
Data and Methods 0.0.2... ccccccsessecseecsessesssssneeseeenessesstssessucssecsscaseesseens 4

Data
1989-91 Continuing Survey of Food Intakes by Individuals .
Food Price Database .........c.cecescecsreecsesreseseseeeeeeseanennennes
Methods
Model Inputs ...
Model Constraints
Mathematical Model .....0......ccccececesesseseseeteeseeeteeesteeeeeeneeeeees 15

Thrifty Food Plan Market Baskets ..00.0...0..0.:.ccccssseseeseessssneeeee 16

Thrifty Food Plan Market Baskets by Food Group......
Thrifty Food Plan Market Baskets by Food Categories .
Grains .

23

Meat and Meat Alternates .
Other Foods 00.0... .ccseseeeeeseeeeeees

Comparing the New Thrifty Food Plan Market Baskets With
Average Consumption and the Previous Market Baskets ......... 32

Sensitivity Amalysis oo... eer eesesstesseeseeneeneesneeseene 33

Cost Update of the Thrifty Food Plano... cece 34

Center for Nutrition Policy and Promotion i


Thrifty Food Plan, 1999

Fruits

Noncitrus fruits and juices account for over half—58 to 68 percent—of the
fruits portion of the revised TFP market baskets for children ages 1 to 5 ( table
8). Citrus fruits, melons, berries, and juices account for most of the fruits
component of the TFP market baskets for all other age-gender groups. For
males ages 15 to 19, citrus fruits, melons, berries, and juices make up 85
percent of the fruits component of their TFP market basket. For females ages
20 to 50, citrus fruits, melons, berries, and juices make up 79 percent of the
fruits component of their TFP market basket. These fruits then decline to 62
percent for females ages 51 and older. A reverse trend is true for adult males:
citrus fruits, melons, berries, and juices compose 57 percent of the fruits
component of the TFP basket for males ages 20 to 50 but increase to 83
percent for males ages 51 and older. The large share of citrus fruits, melons,
berries, and juices in most of the market baskets ensures an adequate daily
source of vitamin C, folate, and potassium.

Table 8. Percentage distribution of fruit categories in the Thrifty Food Plan market baskets,
by age-gender group, 1999

6-S.yrs
Total pounds of food per week 18.22 17.88 20.02 24.66 27.63
Fruits
Total pounds of fruits per week 2.17 2.28 2.40 4.06 4.54
Percent fruit pounds per week
Citrus finits, melons, berries, and juices 32 42 35 62 67
Noncitrus fruits and juices 68 58 65 38 33

AS-1

Total pounds of food per week 31.90 30.45 26.48 32.42 34.70 33.30 30.63

Fruits

Total pounds of fruits per week 4.26 5.16 4.90 5.39 6.41 6.42 781
Percent fruit pounds per week

Citrus fruits, melons, berries, and juices 77 79 62 73 85 57 83

Noncitrus fruits and juices 23 21 38 27 15 43 17

26 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

Table 5. Thrifty food plan, partial revision (TFP-PR): Quantities of food for a week!

Children (years) Males (years) Females? (years)
Food group” 1-2 35 6-8 9-11 12-14 15-19 20-50 Si+ 12-19 20-50 51+
Pounds?
Vegetables, fruit
Potatoes (fresh wt) 0.47 1.78 1.14 1.18 1.29 2.33 2.09 3.37 1.58 2.24 1.79
High-nutrient vegetables 0.52 1.40 1,08 1.23 1.65 1.08 1.61 3.17 1.78 2.33 3.77
Other vegetables 0.60 0.73 1.02 132 135 15s 1.86 251 1.54 2.73 2.44
Mixtures, mostly vegetables;
condiments 0.01 0.01 0,02 0.02 0.02 0.03 0.02 0.02 0.01 0.02 0.02
Vitamin-C rich fruit? 1.20 1.24 135 1.72 1.08 1.17 1.13 1.00 2.25 1.73 135
Other fruit? 0.97 0.92 161 191 LAL 1.04 1.20 141 141 0.93 1.37
Grain products
Whole-grain/high-fiber breakfast
cereals® 0.44 0.42 0.39 041 0.53 0.43 0.23 0.15 0.30 0.12 0.17
Other breakfast cereals 0.26 0.67 0.52 0.63 0.85 0.42 0.37 0.24 0.49 0.19 0.27
Whole-grain/high-fiber flour,
meal, rice, pasta 0.11 0.15 0.12 0.09 0.20 0.27 0.19 0.22 0.16 0.15 0.18
Other flour, meal, rice, pasta 0.09 1.37 1.29 14 1.95 3.08 2.30 2.20 171 1.81 2.03
Whole-graiwhigh-fiber bread 0.01 0.24 0.12 0.14 0.34 0.17 0.27 0.45 0.24 0.34 0.29
Other bread 0.16 0.24 0.75 0.94 1.30 1.43 2.26 0.46 1.12 1.13 0.29
Bakery products, not bread 0.06 0.06. O14 0.20 0.19 0.17 O15 0.13 0.14 0.12 0.10
Grain mixtures 0.02 0.01 0.14 0.21 0.02 0.29 0.30 0.02 0.35 0.41 0.01
Milk, cheese, cream
Milk, yogurt (qts)” 521 325 320 345 313 464 255 127 342 168 154
Cheese 0.03 0.04 0.08 0.11 O11 On 0.09 0.06 0.07 0.08 0.09
Cream, mixtures mostly milk 0.02 0.02 0.05 0.04 0.04 0.07 0.05 0.03 0.03 0.03 0.03
Meat and alternates

Lower cost red meats, variety meats 1.08 0.92 0.70 0.92 181 1.49 2.23 2.18 1.38 1.60 1.95
Higher cost red meats, variety meats 0.33 O11 0.30 0.19 0.18 0.26 0.31 0.24 0.20 0.35 0.18

Poultry 0.04 0.06 0.70 0.70 0.90 0.90 0.21 0.08 0.20 0.95 0.46
Fish, shellfish 0.02 0.02 0.21 0.35 0.03 0.02 0.04 0.33 0.04 0.04 0.04
Bacon, sausage, luncheon meats (0.18 0.18 0.24 0.23 0.26 0.27 0.33 0.23 0.24 0.22 0.20
Eggs (number) 1.43 1.43 2.24 2.45 1.91 3.34 4.46 3.70 3.93 3.13 2.29

Dry beans, peas, lentils (dry wt? 0.27 0.29 0.21 0.24 071 0.47 0.73 0.88 0.37 0.42 0.42
Mixtures, mostly meat,
poultry, fish, egg, legume 0.01 0.01 0.09 0.10 0.02 0.02 0.02 0.02 0.13 0.13 0.01
Nuts (shelled wt), peanut butter 0.04 0.07 0.05 0.01 0.15 0.10 0.34 0.21 0.05 0.16 0.04
Other foods’

Fats, oils 0.13 0.14 0.18 0.21 0.23 0.38 0.39 0.38 0.20 0.28 0.21
Sugar, sweets 0.10 0.17 0.83 0.94 0.38 0.66 0.64 0.29 0.25 0.21 0.22
Soft drinks, punches, ades

(single strength) 0.16 0.23 0.65 0.87 0.35 15 117 0.13 1.12 1.01 0.15

} Quantities are for food as purchased or brought into the household from garden ot farm. Food is for preparation of all meals and snacks for a week. About 5 percent
gi the edible parts of food is assumed to be discarded as plate waste, spoilage, ete

See table 2 for foods in food groups.

Pregnant and lactating females usually require added nutrients.

‘Quantities in pounds except milk, which is in quarts, and eggs, which are by number.

Frozen concentrated juices are included as single-strength juice.

SCereal fortified with iron is recommended. ; ; , ;

Quantities of dry and evaporated milk and yogurt included as their fluid whole milk equivalents in terms of calcium content

SCount one pound of canned dry beans—potk and beans, kidney beans, ets.—as 0.33 pound.

Small quantities of coffee, tea, and seasonings are not shown. Their cost is a part of the estimated cost for the food plan.

1995 Vol. 8 No. 3

Appendix 1-13


Thrifty Food Plan, 1999

Some foods required conversion factors
for both cooking weight changes and
preparation waste. Foods such as fresh
vegetables, eggs, meat cuts with bone
and/or skin removed are first prepared
to the form required for cooking and
then cooked. Examples of foods that
need both types of conversion factors
are shown in table 6, p. 32.

Pricing of Food Ingredients

National average prices for the food
ingredients in “purchased” form for

the years 1989, 1990, and 1991 were
computed by ERS based upon data from
Scantrack®, BLS, AMS, and NMFS (7).

ERS categorized nearly one-half million
items from Scantrack® to fit into the
CSFII food descriptions. Summary
information was entered on a spread-
sheet and average prices were computed.
ERS made adjustments to the wholesale
prices of fresh fruits and vegetables
obtained from the AMS to account for
losses due to trimming, spoilage and
other damage, and to include the
marketing spread (difference between
wholesale and retail price, including
transportation costs) to get retail prices.
NMFS has developed a model that uses
fish supply data and wholesale value
information to estimate retail prices

of most frequently consumed fish and
shellfish. Prices for less frequently
consumed fish were estimated using
prices for similar species (/).

The prices received from ERS were in
dollar amounts per pound or per fluid
ounce. It was necessary to convert
pounds and fluid ounces to correspond-
ing gram weights. The CSFII 1989-91
Survey Code Book and Survey Recipe
File, together with supermarket product
label information, were used to convert
fluid ounces to gram weights. All food
prices were then converted to prices per
100 grams of food.

2-6 Appendix

Table 3. Example of a recipe where all the ingredients could be
purchased

Amount in Raw
Food 100 grams weight
ingredient of recipe equivalent
Grams
Food: Mashed potato made from potato flakes and milk

Dry potato flakes 14.5 14.5
Whole milk 23.2 23.2
Margarine 54 54
Water 56.4 56.4
Salt 0.5 0.5

Table 4. Examples of foods that gain or lose weight during cooking

Amount in Raw
Food 100 grams Conversion weight
ingredient of recipe factor equivalent
Grams Grams
Food: Cooked white rice, fat not added in cooking
Enriched cooked rice 99.12 0.36 35.40
Salt 0.88 1.00 0.88
Food: White bread, toasted
Toasted white bread 100.00 1.11 111.0

Table 5. Examples of foods that need adjustment for food preparation
waste

Amount in Raw
Food 100 grams Conversion weight
ingredient of recipe factor equivalent
Grams Grams
Food: Raw banana
Raw banana, peeled 100 1.54 154
Food: Honeydew melon
Honeydew melon, sliced 100 2.47 217

Family Economics and Nutrition Review


CENTER FOR NUTRITION POLICY AND PROMOTION

Thrifty Food Plan, 1999



Thrifty Food Plan, 1999

Turkey-Cabbage Casserole

4 Servings, about 2 cups each

Cabbage, shredded teup

Ground turkey 1 pound
Onions, chopped Yo cup
White rice, uncooked t cup
Tomato sauce 2 cups
Garlic powder Yq teaspoon

Ground oregano Ya teaspoon

1. Place shredded cabbage in a lightly greased 2-quart
casserole dish.

2. In skillet cook turkey until browned and no longer
pink in color. Add chopped onions; stir occasionally
and cook 3 minutes. Add uncooked rice to cooked
turkey.

3. Place turkey-rice mixture over cabbage in casserole
dish.

4. Combine tomato sauce, garlic, and oregano. Pour
over cooked turkey,

5. Cover and bake at 350° F, about 1 hour.

Preparation time: 10 minutes
Cooking time: 60 minutes

Per serving:

Calories 380

Total fat 11 grams
Saturated fat 3 grams
Cholesterol 77 milligrams

Sodium 829 milligrams

5-10 Appendix

Turkey Chili

4 Servings, about 14 cups each

Ground turkey t pound
Onion, minced ¥, cup
Margarine 2 tablespoons
Water 3 cups

Garlic powder Yo teaspoon
Chili powder { tablespoon
Dry parsley flakes 1 tablespoon
Paprika 1 teaspoon

Dry mustard 2 teaspoons
Canned red kidney beans, drained 1 15¥2-ounee can
Tomato paste 1 6-ounes can
Pearl barley Ye cup
Cheddar cheese, shredded ¥, cup

1. In large sauce pan, cook turkey and onions in margarine
until turkey is browned and no longer pink in color,
about 9 minutes. Drain; return turkey and onions to pan.

2. Add remaining ingredients except the cheese to turkey

mixture; bring to boil, stirring frequently. Cover,
reduce heat, and simmer 30 minutes, stirring occasionally.

. Uncover and simmer 30 minutes, stirring occasionally.

. Serve over cooked macaroni.

. Sprinkle 3 tablespoons of cheese over each serving of

chili.

UP w

Preparation time: 30 minutes
Cooking time: 70 minutes

Per serving:

Calories 540

Total fat 26 grams
Saturated fat 9 grams
Cholesterol 104 milligrams
Sodium 579 milligrams



Thrifty Food Plan, 1999

Appendix 8

Table: Households’ Mean Sensory Evaluation Ratings
Jor Recipes

Appendix 8-1





Thrifty Food Plan, 1999

Turkey Stirfry

4 Servings, about cup each

Chicken bouillon cube 1

Hot water

Soy sauce

Cornstarch

Vegetable oil 2 tablespoons
Garlic powder Ya teaspoon
Turkey, cubed 1 pound
Carrots, thinly sliced 1% cups
Zucchini, sliced Teup
Onions, thinly sliced Ye cup

Hot water Ye cup

1. Combine chicken bouillon cube and hot water to
make broth; stir until dissolved.

2. Combine broth, soy sauce, and cornstarch in small
bowl. Set aside.

3. Heat oil in skillet over high heat. Add garlic and turkey.

Cook, stirring, until turkey is thoroughly cooked and
no longer pink in color.

4. Add carrots, zucchini, onion, and water to cooked
turkey. Cover and cook, stirring occasionally, until
vegetables are tender-crisp, about 5 minutes. Uncover,
bring turkey mixture to boil. Cook until almost all
liquid has evaporated.

5. Stir in cornstarch mixture. Bring to boil, stirring
constantly until thickened.

Note: Serve over steamed rice.

Preparation time: 15 minutes
Cooking time: 10 minutes

Per serving:

Calories 195
Total fat 9 grams
Saturated fat 2 grams
Cholesterol illi
Sodium

Turkey Patties

4 Servings, | patty each

Ground turkey 1 pound + 4 ounces

Bread crumbs {cup

Egg 1

Green onions, chopped —% cup

Prepared mustard 1 tablespoon

Margarine 1% tablespoons

Chicken broth Yo cup

1. Mix ground turkey, bread crumbs, egg, onions, and
mustard in large bowl. Shape into 4 patties, about
¥%,inch thick.

2. Melt margarine in large skillet over low heat. Add
patties and cook, turning once to brown other side.
Cook until golden brown outside and white inside,
about 10 minutes. Remove from skillet and place
onto plate.

3. Add chicken broth to skillet, and boil over high heat
until slightly thickened, about 1 to 2 minutes. Pour
sauce over patties.

4. Serve on buns.

Preparation time: 15 minutes
Cooking time: 10 minutes

Per serving:

Calories 305

Total fat 18 grams
Saturated fat 5 grams
Cholesterol 149 milligrams
Sodium 636 milligrams

Appendix 5~11


Thrifty Food Plan, 1999

A food item or ingredient that makes up at least one-fourth of a Food Guide
Pyramid serving was counted in calculating Pyramid servings. A food item or
ingredient that was less than one-fourth of a Food Guide Pyramid serving was
not counted, therefore creating an underestimate of Pyramid food group
consumption. Because of this limitation of the data, CNPP adjusted the
Pyramid serving recommendations downward by 10 percent to compensate
for food components in a food item (e.g., raisins in raisin bread) that were not
counted toward a serving of a particular food group.

Cost and other constraints

A primary constraint satisfied by the new TFP market baskets was that they
should cost no more than the previous TFP baskets in real terms. In other
words, the cost level for the TFP should remain constant. Accordingly, because
1989-91 consumption data underlie this revision of the TFP market baskets,
for each age-gender group, CNPP constrained the cost of each group’s revised
TFP market basket to equal the average real cost of its previous TFP market
basket for the 1989-91 period. This constant real cost constraint was used to
examine whether and how a person could achieve a nutritious diet.

In addition, efforts were made to consider ease of food preparation and
convenience in the development of these TFP market baskets. Foods such as
breads, ready-to-eat cereals, canned soups, processed vegetables, chicken parts,
frozen orange juice, boxed mashed potatoes, and macaroni and cheese are
included in the new TFP market baskets. This is an improvement from the
previous TFP, which required many dishes to be made from scratch, using
individual ingredients and requiring more preparation than using packaged
mixes.

The TFP market basket for each age-gender group also was constrained to fall
within a range of average consumption for each of the 44 food categories.
This was done for technical reasons and to ensure that no food category was
eliminated from any market basket. The lower bound was set slightly above
zero for most food categories. The exceptions were for all of the vegetables,
fruits (including juices), legumes, and nuts categories, where the range was set
not to fall below 90 percent of consumption to ensure these foods were
included in each market basket. The upper bounds were set at six times
consumption for most food categories to keep any particular food category
from increasing to an unreasonable level. The upper bound for milk-based
drinks and desserts (regular and lower fat); fruit drinks, soft drinks, and ades
(regular and low calorie); and sugars and sweets was set at average
consumption to avoid excessive levels of these food categories in each market
basket. The lower and upper bound amounts of the various food categories
were based on consultation with nutrition researchers and examination of the
consumption distribution of each food category.

14 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

two categories—regular fat and iowfat. Generally, mixtures were placed in
the regular or lowfat category based on their CSFH descriptor. However, in
some cases, a food code was reviewed individually and included in a
particular category based on the fat content of its recipe components. Six
percent was chosen as the cut-off value for regular versus lowfat by looking at
the fat content of fried or high-fat grain mixtures such as tacos, nachos,
burritos, pizza, and pasta with cheese. Pizza without cheese contains 6.25
percent fat; rice dishes with beans, macaroni salads, meatless lasagna, and lo-
mein with meat contain 4.5 to 6.0 percent fat. Because pizza is considered a
higher fat food, and those foods with a fat content of 4.5 to 6 percent are
considered lower fat foods, mixtures with a fat content less than 6.0 percent
by weight were placed in the lowfat category, and mixtures with a fat content
of 6.0 percent or more by weight were placed in the regular fat category.

Vegetables and Fruits

Potato products—bigh fat; Potato products—regular fat: includes fresh and
processed white potatoes, French fries, hash browns, home fries, potato chips,
and potato sticks. These foods are subdivided into two groups—a high fat and
a regular fat category. The high fat category includes potato chips, French
fried potatoes, hash browns, potato puffs, potato patties, potato pancakes,
potato puddings and salads, and mashed potatoes with added fat, egg, and
cheese. The regular fat category includes cooked, boiled, baked, scalloped,
mashed, and stuffed potatoes, and potato salad, German style.

Green-yellow vegetables—added fat; green-yellow vegetables—no added fat:
includes vegetables such as broccoli, chard, collard greens, kale, spinach,
carrots, pumpkin, squash, and sweet potatoes; juices from these vegetables are
also included. This group is subdivided into two categories based on whether
any fat was added during cooking. The survey recipe database was used to
determine whether fat was added to the vegetable during cooking. If fat was
added, the vegetable was placed in the added fat category, and if no fat was
added, the vegetable was placed in the no added fat category.

Other vegetables—added fat; other vegetables—no added fat: includes
vegetables such as beans, beets, cabbage, cauliflower, corn, cassava, eggplant,
green peas, lettuce, bell peppers, snow peas, tomatoes, turnip, and Brussels
sprouts; juices from these vegetables are also included. This group is
subdivided into two categories based on whether any fat was added during
cooking. The survey recipe database was used to determine if fat was added
to the vegetable during cooking. If fat was added, the vegetable was placed in
the added fat category, and if no fat was added, the vegetable was placed in
the no added fat category.

Mixed vegetables—added fat; Mixed vegetables—no added fat: includes
mixed vegetable groups and/or vegetables in combination with other foods.
Creamed peas and carrots; carrots in tomato sauce; cucumber salad with
creamy dressing; mixed vegetables containing corn, lima beans, and peas;

Appendix 3-3


Thrifty Food Plan, 1999

S|
In the absence of
food expenditure
information, the
Food Price Database
offers a way to price
the foods.

2-8 Appendix

Table 6. Examples of foods that need two conversion factors

Food
ingredient

Preparation waste
conversion factor

Cooking gain/loss
conversion factor

Cooked snap beans
Boiled carrots

Baked potato flesh
Boiled eggs

Roasted boneless chicken

1.14 11
1.12 1.03
1,33 1.17
1.18 1.03
1.49 1.19

Table 7. Creating foods with prices—price of 100 grams of scrambled eggs

Raw equivalent Price of Price of
Food in 100 gram 100 gram recipe

ingredient recipe ingredient amount

Grams Dollars Dollars

Raw eggs 87.57 $0.16 $0.140

Milk 31.64 0.06 0.019

Table fat 3.74 0.14 0.005
Salt 0.31 0.06 0

Total price of

100 grams of scrambled eggs = $0.164

Prices were obtained from ERS for
about 1,600 foods. There were some
foods in the survey for which ERS had
no prices. The mean intake of these
foods was very small in the survey. In
these cases, average prices of similar
types of foods that were available from
ERS were used.

Estimation of Prices for CSFII
1989-91.

The food ingredients were then aggre-
gated back to foods in the form reported
consumed in the CSFII. Each food had
three prices—one for each year (1989,
1990, and 1991). Prices were computed
for 100 grams of recipe. An example of
how scrambled eggs is priced from its
recipe ingredients is shown in table 7.

The final food price database contains
7-digit food codes for the foods and
prices for 100 grams of each food for
the years 1989, 1990, and 1991.

Uses of the Food Price Database

This database was developed to revise
the current Thrifty Food Plan (TFP).
The TFP is the lowest cost food plan
developed by USDA and is the nutri-
tional basis of U.S. Food Stamp Program
benefits. The Food Stamp Program
provides low-income households with
the means to purchase low-cost, nutritious
diets. In the current TFP, the cost of
foods purchased by the low-income
population was derived from the
Household Survey data collected in

Family Economics and Nutrition Review


Thrifty Food Plan, 1999

Results

Overall, the menus and recipes were well received by the eight households.
Interestingly, two of the eight households required additional guidance related
to basic cooking skills in preparing the menus and recipes because they
Jacked knowledge or experience to prepare food items from the recipes.
Nonetheless, results of this component of the TFP study confirm that minimal
cost, nutritious meal plans based on the revised TFP market baskets are both
feasible and acceptable. It should be noted that the foods in the menus and
recipes were chosen to be widely available to ensure that the menus and
recipes were appropriate for a national population. However, a limitation was
the small number of food stamp households, from one region of the country,
evaluating the menus and recipes.

The new TFP meal plans for 2 weeks (food lists and menus) are included here.
The new meal plans, including recipes, will also appear in Preparing
Nutritious Meals at Minimal Cost. Nutrition educators and other “information
multipliers” can use the meal plans to develop nutrition education materials
for local, culturally diverse, low-income populations.

The TFP represents a minimal cost, nutritious diet. The revised TFP market
baskets successfully incorporate recent dietary guidance and nutrient
recommendations while maintaining constant real cost levels. The market
baskets serve as a valuable framework for providing advice to low-income
households regarding economical, nutritious food selection. This is especially
important because the average low-income family of four currently spends
about 23 percent more on food than the cost of their TFP market basket and,
even so, their diets do not meet nutrition standards. The menus and recipes
developed in the TFP revision will assist people in planning and preparing
nutritious meals on a limited budget. This revision of the TFP market baskets
is an important step in assisting households to eat more healthfully.

Conclusions

ES - 8 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

Food Stamp
Household
Evaluation of
Menus and Recipes?

Taste panelists (six for each panel) used a sensory evaluation form to evaluate
recipes immediately after preparation in the laboratory (appendix 7-A). Taste
panelists rated the overall appearance, smell, first taste, texture, taste after
several minutes, and overall eating quality of the recipes being tested. Scores
given each recipe over two replications were averaged to obtain the mean
score for the recipe. Recipes were defined as acceptable if they had an
overall mean score of 7 or higher on a 9-point hedonic scale where 9
represented the most positive score (“like extremely”). Recipes that received
an acceptable evaluation score were then tested and evaluated by food stamp
households.

As PSU researchers completed the development and evaluation of the first
week of menus and recipes, the first four food stamp households residing in
Pennsylvania began their testing and evaluation. Food stamp households with
a family of four were identified, screened, and initially contacted by the local
food stamp office. Married couples ages 20 to 50, with two children, ages 6 to
11; and single parents ages 20 to 50, with three children, ages 6 to 11 were
included in the sample. These households needed to reflect diversity of
ethnicity and race within the limits of a small sample. In addition, all
households had to have access to a working phone and refrigerator.

Of the eight total households—four for each week’s menus—half

were Caucasian, three were African American, and one was Latino. Five
households lived in urban areas (including two minority households) and
three households lived in rural areas (one household from each group). Six
of the eight households contained two adults, while two were single-parent
households. Once the screening was complete, the food stamp office
provided clearance for the PSU researchers to contact the eligible households.

Researchers interviewed each household by phone, providing background
information about the project, eliciting participant expectations, and
confirming eligibility, availability, and willingness to participate in the study.
Researchers also identified the individual primarily responsible for food
shopping and preparation, location of the preferred grocery store, and
availability of cooking equipment needed to complete the testing of menus
and recipes. It was explained to food preparers that they would be
accompanied to stores by researchers to shop for the foods required to
prepare a week of menus and that the project would purchase the foods at no
cost to the families.

2 Forms developed included these: Sensory Evaluation Rating Form completed by both the
primary food preparer and other family members for each of 12 recipes being evaluated on
sensory qualities (appendix 7-2); Recipe Test Form for primary food preparer to record
information about each of the 12 recipes the households prepared and evaluated (appendix
7-3); Weekly Menu Form, each family member used this form to indicate whether he or she
liked or disliked the food items on the weekly menu (appendix 7-4); Primary Weekly Menu
Form, primary food preparers used this form to indicate whether they liked or disliked the
food items on the weekly menu (appendix 7-5).

38 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

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4-2 Appendix



Thrifty Food Plan, 1999

the consumption patterns for some sex-
age categories (tables 1 and 5),

The TFP-PR generated by the model
represents a solution at the current cost
level of TFP-83. The cost of TFP-83
established at the time of development
(prices paid by survey households in
the 1977-78 NFCS) has been updated
monthly by USDA to reflect current
Prices paid for food using the Consumer
Price Index (CPI) for detailed food
expenditure categories. The CPI is based
on prices collected each month by the
Bureau of Labor Statistics.

Zinc in TFP-R and TFP-PR

In both components of the evaluation,
zinc was identified as the nutrient least
likely to meet 100 percent of the RDA.
USDA applies the RDAs as a standard
because they recommend a level of
intake of specific nutrients designed to
ensure that the needs of most healthy
people are met (9). Although the zinc
levels did not meet 100 percent of the
dietary standard for all sex-age groups,
the levels in both components of this
evaluation were consistent with intakes
by Americans. Zinc levels in the TFP-R
and in TFP-PR were at least 84 and 88
percent, respectively, of the RDA
(tables 4 and 6)—-and better, in many
cases, than observed consumption levels
in American diets (7,13). In addition,
the dietary changes associated with
reducing total fat, saturated fat, and
cholesterol are likely to negatively
affect the zinc content of the diet (3).
To ensure adequate amounts of zinc in
the revision of the plan, emphasis needs
to be placed on incorporating a variety
of food items (such as grains, legumes,
more fruits and vegetables, and lower
fat dairy products) that are higher in
zinc but lower in fat than are included
in the 1983 TFP.

1995 Vol. 8 No. 3

Summary of Findings and
Implications for Research

This study shows that the TFP-83 does
not meet current nutritional recommen-
dations for several nutrients and dietary
components. Additionally, it identifies
several limitations of this plan. These
limitations include out-of-date consump-
tion and cost data from 1977-78, dietary
standards based on old (1980) RDAs,
the exclusion of the limits contained in
the most recent (1990) version of the
Dietary Guidelines for Americans from
the dietary standards, and incomplete
and out-of-date food composition data.
Concern about the quality of data from
the 1987-88 NFCS and the absence of
an alternative data source to revise the
plan have been the major limitations to
updating the TFP-83. Linking the food
stamp allotment to a plan based on such
data may not be defensible or accept-
able.

This evaluation is presented as a first
step in the revision process of the 1983
TFP. Although exploratory, it is valu-
able because it shows that a plan (TFP-
PR) at the current cost level of TFP-83
can be generated that meets nutritional
recommendations for all nutrients ex-
cept zinc. These findings will be used
by USDA to identify the data needs
and to determine the steps necessary

to revise the 1983 TFP. This process is
currently underway by the Center for
Nutrition Policy and Promotion (CNPP),
the responsible lead for the develop-
ment of USDA Family Food Plans.

CNPP and several other USDA agencies
are developing strategies and a work
plan for revision of the 1983 TFP.
Discussion is focused on obtaining and
incorporating several types of data into
the revision process. These include
updated survey data on household and
individual consumption behaviors and
food prices paid by households for food
consumed; the most recent RDAs as
well as the forthcoming Dietary Guide-
lines for Americans and Food Guide
Pyramid serving recommendations; up-
dated food composition data and access
to food grouping systems for classifica-
tion of foods (including mixtures) into
appropriate groups; and menu and
recipe planning software to assist with
the production of educational materials
that offer a variety of foods to low-
income consumers.

Appendix 1-15


Thrifty Food Plan, 1999

Table 4. Quantities of food for a week,' 1999 Thrifty Food Plan market baskets (cont’d)

Females Males Females _Males Females _ Males
Food category 12-19 12-14 15-19 20-50 20-50 51+ 51+
Total pounds 31.90 32.42 34.70 30.45 33.30 26.48 30.63
Pounds per week
Grains
Breads, yeast and quick 1.32 1.20 1.02 1.52 1.36 97 1.14
Breakfast cereals, cooked and ready to eat 33 42 .05 18 09 2 36
Rice and pasta 1.28 1.95 3.41 131 2.86 1.24 1.45
Flours AT 50 34 44 35 30 Al
Grain-based snacks and cookies 06 205 03 09 05 09 204
3.46 4.12 4.85 3.54 4.71 3.02 3.40
Vegetables
Potato products 2.74 3.76 2.95 2.85 3.95 1.33 2.02
Dark-green and deep-yellow vegetables 56 7 AT AS 37 65 62
Other vegetables 181 189 2.59 2.01 2.28 2.76 2.92
5.11 5.82 6.01 531 6.60 4.74 5.56
Fruits
Citrus fruits, melons, berries, and juices 3.27 3.96 5.42 4.08 3.67 3.03 6.47
Noncitrus fruits and juices 29 143 99 1.08 2.75 187 134
4.26 5.39 641 5.16 6.42 4.90 781
Milk products
Whole milk, yogurt, and cream 1.84 2.68 2.05 1.80 247 1.39 1.75
Lower fat and skim milk and lowfat yogurt 8.59 7.66 8.75 4.87 4.24 5.14 5.28
Cheese 12 09 Al 7 .20 10 .09
Milk drinks and milk desserts 19 .20 02 220 4 pul 10
10.74 10.63 10.98 7.04 7.05 6.80 7.22
Meat/meat alternates
Beef, pork, veal, lamb, and game 1.14 1.53 1.14 1.58 1.42 1.54 1.73
Chicken, turkey, and game birds 2.59 1.78 56 1.64 1.72 1.39 80
Fish and fish products 45 36 1.18 47 58 40 25
Bacon, sausages, and luncheon meats 12 12 26 16 23 4 25
Eggs and egg mixtures 38 35 32 45 38 46 57
Dry beans, lentils, peas, and nuts 3l 62 155 40 L44 42 1.32
4.99 4.76 5.01 4.70 5.77 4.35 4.92
Other foods
Table fats, oils, and salad dressings 28 37 46 35 AB 31 37
Gravies, sauces, condiments, spices, and salt AT 16 22 19 26 18 22
Fruit drinks, soft drinks, and ades 2.70 1.06 69 3.88 1.87 1.96 98
Sugars, sweets, and candies 19 Al 7 28 4 22 lS
3.34 1.70 1.44 4.70 2.75 2.67 1.72

Food as purchased includes uncooked grain products; raw, canned, and frozen vegetables; fruit juice concentrates; dry beans and legumes; and meat with bones.
Coffee and tea are included in the food plan but are not shown because of the small quantities. However, theit cost is included in the estimated food plan cost.

20 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

Comparing the

New Thrifty Food
Plan Market

Baskets With Average
Consumption and
the Previous Market
Baskets

To understand how actual reported diets would need to change to meet the
nutritional standards of the new TFP, we can compare the average TFP market
basket with average consumption. Results could also be shown for each age-
gender group, but for simplicity, CNPP computed an average revised TFP
market basket based on all age-gender groups and compared it with a market
basket based on actual average consumption. These average baskets were
derived by weighting each age-gender group by its population size and
calculating a weighted mean.

Compared with average reported consumption (all in pounds), the average
new TFP market basket contains more fruits (+143 percent), vegetables (+38
percent), grains (+36 percent), and milk products (+29 percent) but less other
foods (fats, oils, and sweets) (-58 percent) and meat/meat alternates (8
percent) (table 12). Having more fruits and vegetables and less of the other
foods group in the average TFP market basket compared with average
consumption is not surprising, because the TFP market basket represents a
nutritious diet. The Healthy Eating Index, an indicator of the diet quality of
the average American, shows that the diet of most people, particularly low-
income Americans, needs improvement (Bowman et al., 1998).

Table 12. Average Thrifty Food Plan market basket versus average consumption and average previous

market basket!

Average Average previous
Thrifty Food Plan. Thrifty Food Plan

market basket Average consumption market basket

Pounds Pounds Pounds
Grains 3.43 2.52 3,83
Vegetables 5.73 4.15 5.75
Fruits 5.00 2.06 2.63
Milk products 7.58 5.86 6.37
Meat/meat alternates 3.80 415 Es 3.41
Other foods (fats, oils, and sweets) 2.89 6.71 1.60*
Total 28.43 25.51 23.59

‘Figures are a weighted average for all age-gender groups in terms of pounds of food per week.
*Do not contain added fats, oils, and sugars; these items are included in the food groups to which they apply.

32 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

DESSERTS
Chocolate Rice Pudding

4 Servings, about % cup each, plus 4 servings for
another meal

Whole milk { quart

White rice, uncooked % cup

Sugar Ya cup
Semi-sweet chocolate chips Ya oup

Eggs 2

Evaporated whole milk Y% cup

Sugar Ya cup

Flour 1Y2 tablespoons
Vanilla 1 teaspoon

1, Place milk, rice, and sugar in large saucepan.
Simmer over medium heat; stir continuously.

2. Reduce heat to low; simmer uncovered until rice
is tender, about 25 minutes. Check to make sure rice
doesn’t scorch. Add chocolate and stir until melted.

3. Beat eggs, evaporated milk, sugar, flour, and vanilla
in medium bowl until smooth. Gradually beat egg,
mixture into rice mixture.

4, Stir continuously; cook over medium heat until
thickened, about 5 to 7 minutes. Do not allow
pudding to boil.

5. Pour pudding into medium bowl. Cover and chill.

Preparation time: 15 minutes
Cooking time: 30 to 35 minutes

Per serving:

Calories 325

Total fat 9 grams
Saturated fat 5 grams
Cholesterol 74 milligrams
Sodium 94 milligrams

re

Oatmeal Cookies
4 Servings, 2 cookies each, plus 4 servings for another
meal or snack

Sugar Ye cup

Margarine 2 tablespoons

Egg 1

Canned applesauce Yo cup

1% lowfat milk 2 tablespoons

Flour 1 cup

Baking soda Ya teaspoon

Ground cinnamon Yo teaspoon

Quick rolled oats feup + 2 tablespoons

1. Preheat oven to 350° F, and lightly grease cookie
sheets.

2. Ina large bowl, use an electric mixer on medium
speed to mix sugar and margarine. Mix until well
blended, about 3 minutes.

3. Slowly add egg; mix on medium speed 1 minute.
Gradually add applesauce and milk; mix on medium
speed, 1 minute. Scrape sides of bowl.

4, In another bowl, combine flour, baking soda, and
cinnamon. Slowly add to applesauce mixture; mix
on low speed until blended, about 2 minutes. Add oats
and blend 30 seconds on low speed. Scrape sides of
bowl.

5. Drop by teaspoonfuls onto cookie sheet, about
2 inches apart.

6. Bake until lightly browned, about 13 to 15 minutes.
Remove from baking sheet while still warm. Cool on
wire rack.

Preparation time: 20 minutes
Cooking time: 13 to 15 minutes each batch

Per serving:

Calories 215

Total fat 4 grams
Saturated fat | gram
Cholesterol 27 milligrams
Sodium 84 milligrams

, @

Appendix 5-19


Thrifty Food Plan, 1999

Recipe Testing

nutritional standards appropriate for the total diet were applied to the weekly
menu but not to individual recipes, foods, or meals. However, recipes were
developed based on Dietary Guidelines’ principles (e.g., lower fat, saturated
fat, and cholesterol; moderate amounts of sodium and sugars, and plenty of
whole grains, fruits,and vegetables) whenever possible.

Food Guide Pyramid servings for the daily and weekly menus were
determined by using the CNPP 1996 Food Guide Pyramid Servings Data Base
(USDA, CNPP, 1996). It provides the number of Food Guide Pyramid servings
per 100 grams for more than 4,800 food codes included in the nutrient data
base of the 1989-1991 CSFII. In the data base, ingredient components of a
food count toward their respective Pyramid food group if they provide at least
one-fourth of a serving of a Pyramid food group or subgroup. The number of
servings of a food group from a given food code was calculated for the menus
and recipes by using the physical weight of household measures specified as a
serving in the Food Guide Pyramid. Meat, poultry, and fish servings are based
on l-ounce cooked, lean meat equivalents. According to the Food Guide
Pyramid, cooked dry beans and peas count as either a meat or vegetable
serving. In the menus, PSU counted dry beans as a meat when used in a main
dish (e.g.,Turkey Chili) and counted them as a vegetable when used as a side
dish (e.g., Baked Beans and Cooked Lima Beans).

Testing in the PSU Food Laboratory consisted of standardizing recipes and
replicating them at least twice. New recipes or uncommon recipes such as
chick pea dip were evaluated by PSU taste panelists. Recipes for commonly
used foods, such as cooked noodles, were not rated for acceptability. Each
Jaboratory-tested recipe included the number and size of servings, a list of
ingredients and quantities, step-by-step preparation procedures, and
Preparation and cooking time. Preparation time consisted of assembly of
ingredients, pre-preparation (e.g., peeling, chopping, cutting), and actual
preparation; cooking time was defined as the total time to bake, roast, braise,
or steam the food item. Prior to finalizing the Week I and Week II menus, PSU
determined nutrient content and number of Food Guide Pyramid food group
servings.

Ingredients that were needed to prepare and test the recipes in the food
laboratory were purchased at supermarkets local to PSU. To obtain the prices
used in estimating costs for the menus and recipes, PSU purchased food items
for quantities as close as possible to amounts specified on the shopping list.
Food items chosen at the store were those with the lowest unit price,
regardless of brand name. The recipes were followed exactly to reduce any
variation in methods and product from one replication to another. Recipe
yields (quantities obtained after cooking a food item) were determined by
using FIAS software and the 1990 USDA’s Food Buying Guide for Child
Nutrition Programs (USDA, FCS, 1990).

Center for Nutrition Policy and Promotion 37



Thrifty Food Plan, 1999

Sensitivity Analysis

We can also compare the new and the old TFP average baskets to understand.
how dietary guidance has changed over time. Compared with the previous
average TFP market basket (in pounds), the new TFP market basket contains
more fruits (+90 percent), milk products (+19 percent), and meat/meat
alternates (+11 percent), about the same amount of vegetables, and less grains
(10 percent). These percentage changes from the previous average TFP
market basket are likely underestimates in the case of fruits, milk products,
and meat/meat alternates and an overestimate in the case of grains because
the food groups for the previous TFP basket contained added fats, oils, and
sugars rather than breaking them out separately. Hence, a true comparison of
the other foods category cannot reasonably be made between the two TFP
baskets. It is also important to consider that larger quantities of most food
groups in the revised TFP compared with the previous one, partly reflect
changes in relative food prices since the TFP was last updated.

Sensitivity analysis is a technique that permits assessing how sensitive model
results are to changes in the constraints imposed on the solution. To
understand how sensitive the results are to changes in market basket costs,
sensitivity analysis involves systematically changing the cost limit within the
range of the original cost while holding all other inputs and constraints
constant. CNPP conducted sensitivity analysis of the revised TFP market
baskets for each of the 12 age-gender groups to understand whether a TFP
market basket model solution could still be obtained if costs were lowered,
and what its food group composition would be, given the same inputs
(average consumption, cost of food, and nutrient profile/Pyramid servings of
food categories) and other constraints (dietary standards and Pyramid serving
recommendations). In this sensitivity analysis, incremental changes in the
cost constraint of the TFP were made both downward and upward.

CNPP found that the model produced market basket solutions in the cost
range between 96 and 125 percent of the TFP cost for the market baskets. At
a cost level below 96 percent of the TFP allotment, a market basket that met
the dietary standards could not be constructed for at least one of the age-
gender groups. In the 96- to 125-percent range, dietary standards and serving
recommendations of the Food Guide Pyramid can be met. However, the mix
and desirability of foods from the various food groups differ. For the TFP
market baskets at the bottom end of the cost range, more rice and pasta and
less breakfast cereals come into the solution from the grains group, more
potatoes and less green and yellow vegetables from the vegetables group, and.
more citrus fruits and less other fruits from the fruits group. In addition, more
dry beans, lentils, peas, and nuts and less fish and poultry are included from
the meat/meat alternates group and more lower fat and skim milk and lowfat
yogurt and less milk drinks and milk desserts from the milk products group.

Center for Nutrition Policy and Promotion 33



Thrifty Food Plan, 1999

2-2 Appendix

A Methodology to Price Foods
Consumed: Development of a
Food Price Database

Shanthy A. Bowman
Food Scientist
Center for Nutrition Policy and Promotion

Information on what people eat and how much money they spend on the
foods they eat is useful when studying the cost of nutritious diets. USDA's
Continuing Survey of Food Intakes by Individuals is a major source of
information on food consumed by Americans. However, this survey lacks

information about the cost of individual food items that are reported
consumed by individuals. A methodology was developed to estimate

the prices of foods as consumed in the survey: (1) The foods were
disaggregated into their recipe ingredients; (2) the recipe ingredients
were converted to a form that could be purchased; (3) the ingredients
were priced; and (4) the ingredients were aggregated back to foods—with

prices,

he Continuing Survey of
Food Intakes by Individuals
(CSFII 1989-91), conducted
by the U.S. Department of
Agriculture (USDA), has information
on the kinds and amounts of foods
reported consumed by individuals.
However, information on the cost of
individual food items purchased and
brought into homes is not available in
this survey. Therefore, it is not possible
to estimate how much individuals spend
on foods they consume from the survey
data alone. This article describes the
methodology that was developed to
estimate the prices of foods as reported
consumed in the survey and the Food
Price Database that resulted.

Sources of Data

The process of food price database
development involved the identification
of foods reported consumed in the
CSFII 1989-91 survey and their recipe
ingredients, conversion of recipe ingre-
dients to the form in which they can be
purchased, pricing of recipe ingredients,
and converting the recipe ingredients
with prices to foods reported consumed.
with prices, Various data sources were
used in the different steps of developing
the database; these are listed on the
opposite page.

Family Economics and Nutrition Review


Thrifty Food Plan, 1999

Food Category
Database
Documentation

3-2 Appendix

Food categories developed for the revised TFP are based mainly on the food
category classification used in the 1989-91 CSFII with modifications suitable
for TFP models. In addition, criteria used in the previous food plan
development and Food Guide Pyramid food groups were considered in
categorizing foods. Within major food categories, individual foods, which had
similar nutritive values, particularly fat content, were placed together in
subcategories. The cost of the foods was also considered in grouping foods.

Foods reported consumed by all individuals 1 year and older in the 1989-91
CSFII are grouped into 44 food categories. Alcoholic beverages are excluded
from the food category database. There are 4,830 individual foods in this
database. Foods included in each category and criteria used to assign a food
to a particular food category are described below.

Grains

Breads, yeast and quick—high fiber; Breads, yeast and quick—regular fiber:
includes breads, rolls, muffins, bagels, tortillas, taco shells, pancakes, waffles,
biscuits, and cornbread. This group is subdivided into two categories: high
fiber and regular fiber. Breads or bread products with 0.8 grams of fiber or
more per ounce were placed in the high fiber category and the remaining
breads and bread products were placed in the regular fiber category. This
cutoff is based on CNPP consensus of what a high fiber bread is and on the
Food and Drug Administration’s (FDA) definition of a“good source of fiber”

Breakfast cereal—high fiber; Breakfast cereal—regular fiber: includes ready-
to-eat cereals, cornmeal, oatmeal, millet, and grits. This group is subdivided.
into two categories—high fiber and regular fiber. With the exception of
oatmeal cereals, which were placed in the high fiber category, cereals with 1.2
grams of fiber or more per ounce were placed in the high fiber category, and
the remaining cereals were placed in the regular fiber category. This cutoff is
based on CNPP consensus of what a high fiber cereal is and on the FDA's
definition of a“good source of fiber.”

Rice and pasta: includes all types of rice and pasta products such as macaroni,
noodles, and spaghetti.

Cakes, pies, and other sweet bakery products: includes cakes, cookies, pies,
pastries, doughnuts, sweet rolls, croissants, graham crackers, breakfast and
meal replacement bars, and other sweet products.

Grain-based snacks: includes crackers, popcorn, pretzels, and corn- or wheat-
based salty snacks.

Grain mixtures—regular fat; Grain mixtures—lowfal: includes tacos,
enchiladas, chimichangas, pizzas, pasta with meat and/or vegetables, egg rolls,
lasagna, and rice with meat and/or vegetables. This group is subdivided into


Thrifty Food Plan, 1999

Milk Products

The category of lower fat and skim milk and lowfat yogurt accounts for over
half the milk products portion of the revised TFP market baskets for most
children and adolescents (table 9). The exception is children ages 1 to 5,
where the whole milk, yogurt, and cream category exceeds the category of
lower fat and skim milk and lowfat yogurt as a share of the milk products
component of their TFP baskets. For children ages 1 and 2, the model yielded
quantities of lower fat and skim milk and lowfat yogurt. Dietary guidance,
however, is that children at these ages need to consume whole milk products
(American Academy of Pediatrics, 1992), so quantities of lower fat and skim
milk and lowfat yogurt for these children were allocated to the whole milk,
yogurt, and cream category. For females ages 12 to 19, lower fat and skim milk
and lowfat yogurt makes up 80 percent of the milk products portion of their
TFP basket. For adults, lower fat and skim milk and lowfat yogurt makes up
over half of the milk products component of their TFP market baskets, with a
larger share for older adults than for adults ages 20 to 50. Cheese contributes
very little (1 to 3 percent) to the milk products component of the TFP market
baskets for all age-gender groups.

Milk products constitute a large share of the overall TFP market baskets for all
age-gender groups because these products provide high-quality protein and
are good sources of vitamin A, vitamin D, vitamin Bj2, riboflavin, calcium,
phosphorus, magnesium, potassium, and zinc. The large share of lower fat
milk products in the market baskets guarantees these nutrient contributions
are in the food plan and dietary standards are met for total fat and saturated
fat.

Center for Nutrition Policy and Promotion 27



Thrifty Food Plan, 1999

USDA/ CNPP/ PSU Weekly Menu Form - Primary

This form is to be completed in interview style with the adult member of the household primarily responsible for

food preparation and shopping.
Name of Household
Week #
1. Were the food items for the week easy to find at your store? Yes
2, Did you follow the weekly menu exactly as it was written? Yes__
If no, did you include any foods that were not on the menu? Yes_
If yes, what were those foods?
If not, did you omit any foods that were on the menu? Yes

If yes, which foods did you omit?

3. Generally, how long did it take you to prepare the meals? Time
‘Was this more, less, or about the same amount of time as usual?

4, Was the preparation required different from your usual methods? Yes
If yes, how?

5. Did you have all the equipment and utensils required to prepare
the weckly menu? Yes
If no, what item(s) were you missing?

6, Would you have had the cooking items you needed without the
stact up kit from this study? Yes
If no, what item(s) would you have needed without receiving that kit?

7. Were the food items in the weekly menu different from the foods
you usually eat? Yos
If yes, how were they different?

8, Were any of the foods new to household members? Yes
Tf yes, which ones?

No

No__
No

No

No

Appendix 7-5



Thrifty Food Plan, 1999

Ranch Beans
4 Servings, about | cup each

Green pepper, chopped Yq cup
Canned vegetarian beans 1% cups
Canned kidney beans, red, drained 17/4 cups
Catsup 2 tablespoons
Molasses 2 tablespoons
Dried onion Ya teaspoon

Conventional Method:
1. Place all ingredients in saucepan and heat thoroughly,
about 10 minutes.

Microwave Method:

1. Place all ingredients in microwave-safe bowl. Cover
with waxed paper. Cook on high; stirring every
2 minutes; cook about 5 minutes.

Preparation time: 5 minutes
Cooking time: 5 to 10 minutes

Per serving:

Calories 240

Total fat 1 gram
Saturated fat Trace
Cholesterol 0

Sodium 916 milligrams

Scalloped Potatoes

4 Servings, about 1% cups each

Potatoes 2 pounds

Margarine 2 tablespoons

Onions, sliced 1 ow

Flour 3 tablespoons

Pepper Ya teaspoon

Whole milk 2 cups

1. Wash potatoes; peel and slice into thin slices.

2. Melt 1 tablespoon of margarine in heavy, deep skillet.

Remove skillet from heat; spread half of potato slices
in skillet.

. Cover potatoes with onions. Sprinkle half of flour

and pepper over potato mixture,

. Add remaining potato slices, flour, and pepper.

Cut 1 tablespoon of margarine into small pieces and
place on top of potato mixture.

. Pour milk over potato mixture; bring to boil over

high heat. Reduce heat to medium low, cover, and
cook until potatoes are tender, about 15 minutes.

Preparation time: 20 minutes
Cooking time: 15 minutes

Per serving:

Calories 305

Total fat 10 grams
Saturated fat 4 grams
Cholesterol 17 milligrams
Sodium 139 milligrams

r ©)

Appendix 5-15


Thrifty Food Plan, 1999

FOOD LIST

Week I: Food for a Family of Four!

Fruits and Vegetables
Fresh”;
Apples
Bananas
Melon
Oranges
Cabbage
Carrots
Celery

Green pepper
Lettuce, leaf
Onions
Potatoes
Zucchini

Canned:
Applesauce
Peaches
Pears

Green beans
Spinach
Tomato paste
Tomato sauce
Tomato soup

Frozen:

Orange juice, concentrate
Green beans

Peas

Broads, Cereals, and Other Grain Products
Bagels, plain, enriched
Bread crumbs

Bread, white, enriched
English muffins

French bread, enriched
Hamburger buns, enriched
Crackers, snack, low salt
Oatmeal, quick, rolled oats
Ready-to-eat cereal (flakes)
Barley, pearl

Flour, enriched

Macaroni, enriched
Noodles, yolk-free, enriched
Rice, enriched

Milk and Cheese
Evaporated milk
Milk, 1% lowfat
Milk, whole
Cheddar cheese

(6 small) 1 Ib 8 oz
(11 medium) 2 Ib 12 oz
1b
(26 small) 5 Ib 7 oz
402
1 lb 4 0z
30z
302
40z
2 Ib 8 oz
Lib 1402
Toz

202
1 Ib 10 oz
13 oz
12 oz
10 0z
6 0z
1b 1 oz
10.5 oz

8 12-02 cans
Soz
5oz

(8) 1b
20z
2.21b

8
8 oz
8
402
3 02z
6oz
4oz

Lib 8 oz

1 1b 11 oz

21b3 oz

2 1b, 5 0z

16 floz
2% gal
3qt
8 oz

Meat ond Meat Alternates
Beef chuck roast
Beef, ground, lean
Chicken, fryer
Fish
Breaded portions, frozen
Cod, frozen
Tuna fish, chunk-style, water-pack
Turkey breast
Turkey, ground
Turkey ham (deli)
Beans, kidney, canned
Beans, lima, dry
Beans, northern, canned
Beans, garbanzo (chickpeas), canned
Eggs, large

Fats and Oils

Margarine, stick

Shortening

Salad dressing, mayonnaise-type
Vegetable oil

Sugars and Sweets

Sugar, brown

Sugar, granulated
Chocolate pudding, instant
Lemonade (ready-to-drink)

Othor Food items?
Baking powder
Baking soda

Beef bouillon cubes
Black pepper, red pepper
Catsup

Chicken bouillon cubes
Chili powder
Cinnamon
Cornstarch

Cumin

Dry mustard
Gelatin, unflavored
Lemon juice, bottled
Onion powder
Oregano

Paprika

Parsley flakes

Salt

Soy sauce

Sweet pickle relish
Vanilla

Vinegar

2.51b
2.41b
LS lb

1lb
IIb
120z

2Ib40z
2tb
lloz

1 Ib 11 oz
60z
9 oz
1002
16

Toz
202
ibb
9 floz

2oz
1lb
302
1 gal

pProvides food for a family of four. Amounts of food shown are for foods actually used during the week.
Substitute other fruits or vegetables in season that contain similar nutrients if they. are better buys.
3Small amounts used in preparing recipes and other foods in the menus and recipes; purchase as needed.

6-2 Appendix



Thrifty Food Plan, 1999

USDA/ CNPP/ PSU Household Recipe Test Form

Household member primarily responsible for food preparation will complete this form after
preparing each recipe. Researcher will review and clarify.

Name of Household

Recipe Title

Date recipe tested Number of servings prepared

The Recipe

1. Were the ingredients easy to find at your store? Yes___ = No

2. Were the directions easy to understand? Yes____ No

3 Did the directions make sense to you, were they easy to follow? Yes___. +=» ~No___
4. Were the cooking time and preparation time on the recipe correct? Yes_____ No

If you had different times what were they?

5. Did you make the recipe exactly as it was written? Yes No
If no, what changes did you make?

6. What cooking equipment did you use?

7. Was the recipe you prepared acceptable in appearance? Yes No
texture? Yes No
taste? Yes No
overall? Yes No

Comments?

8. Overall, did you think the recipe was

Excellent Good Fair Poor
Overall
1. Did you ever make a recipe like this one before? Yes__-=— =) No___
2. Would you use this recipe again? Yes____ No_

3. Do you have any suggestions for further modification of this recipe?

Name of person completing this form Date completed

Appendix 7-3



United States Department of Agriculture

Center for Nutrition Policy and Promotion
CNPP-7

October 1999

The Thrifty Food Plan, 1999
Administrative Report

Center for Nutrition Policy and Promotion
U.S. Department of Agriculture

1120 20th Street NW, Suite 200 North Lobby
Washington, DC 20036-3406


Thrifty Food Plan, 1999

Tuna Pasta Salad

4 Servings, about 1% cups each

Macaroni, uncooked 2 cups

Tuna, canned, water-pack 2 6Y2-vunce cans
Zucchini, chopped Y% cap

Carats, sliced Ye cup

Onions, diced Ys cup

Salad dressing, mayonnaise-type 4 cup

1. Cook macaroni according to package directions.
Drain.

2. Drain tuna.

3. Wash vegetables. Chop zucchini; slice carrots into

thin slices; dice onions.

4. Mix macaroni, tuna, and vegetables together in
mixing bowl. Stir in salad dressing.

5. Chill until ready to serve.

Preparation time: 25 minutes
Cooking time: 8 minutes

Per serving:

Calories 405

Total fat 13 grams
Saturated fat 2 grams
Cholesterol 25 milligrams

Sodium 360 milligrams

@)

5-8 Appendix

Poultry
Baked Chicken Nuggets

4 Servings, about 3 ounces each

Chicken thighs, boneless, skinless 1% pounds
Ready-to-eat cereal, cornflakes, crumbs 1 cup
Paprika 1 teaspoon
Italian herb seasoning Ya teaspoon
Garlic powder Yq teaspoon
Onion powder Ye teaspoon

1. Remove skin and bone; cut thighs into bite-sized
pieces.

2. Place cornflakes in plastic bag and crush by using
a rolling pin.

3. Add remaining ingredients to crushed cornflakes.
Close bag tightly and shake until blended.

4. Add a few chicken pieces at a time to crumb mixture.
Shake to coat evenly.

Conventional Method

1. Preheat oven to 400° F. Lightly grease a cooking
sheet.

2. Place chicken pieces on cooking sheet so they are
not touching.

3. Bake until golden brown, about 12 to 14 minutes.

Microwave Method:

1. Lightly grease an 8- by 12-inch baking dish.

2. Place chicken pieces on baking dish so they are not
touching. Cover with waxed paper and cook on high.

3. Rotate chicken every 2 to 3 minutes. Cook until
tender, about 6 to 8 minutes.

Preparation time: 15 minutes
Conventional cooking time: 12 to 14 minutes
Microwave cooking time: 6 to 8 minutes

Note: To remove bone from chicken thighs:

1. Place chicken on cutting board. Remove skin from thighs.
2. Turn chicken thighs over.

3. Cut around bone and remove it.

Per serving:

Calories 175

Total fat 8 grams
Saturated fat 2 grams
Cholesterol 67 milligrams
Sodium 127 milligrams


Thrifty Food Plan, 1999

..the TFP specifies
the quantities of
different types of
foods (or food groups)
that households

may use to provide
nutritious meals

and snacks for
household members.

1-6 Appendix

80 percent of the RDA for zinc, folate,
and vitamin E. Eighty percent of the
RDA was used for these three nutrients
because when TFP-83 was developed,
the U.S. food supply did not provide
sufficient zinc to meet RDA levels, and
food composition data were insufficient
and/or unteliable for folate and vitamin
E (/5). Additionally, limits were placed
on total fat, cholesterol, caloric sweeteners,
and sodium. These limits were based,
in part, on the 1980 Dietary Guidelines
for Americans as well as on nutritional
recommendations made by other authori-
tative groups (/). Because the use of

a computerized mathematical model
necessitates setting minimum or maxi-
mum levels for all food components,

levels of these components were limited
to 35 percent of total calories for total
fat, 350 mg of cholesterol per day, 12
percent of calories from added caloric
sweeteners, and 1,600 mg of sodium
per 1,000 kcal (7).

In 1989, the RDAs were revised for
several vitamins and minerals (9).
Recommended amounts of vitamin B-6,
calcium, magnesium, iron, and zinc
changed for some sex-age categories;
those of folate and vitamin B-12 were
lower for all categories. Additionally,
RDAs were established for vitamin K
and selenium for the first time. At about
the same time, quantitative limits for
total fat and saturated fat as a percentage

Dietary Standards Used in the Evaluation of the 1983 TFP
(TFP-R and TFP-PR)

Dietary standards were based on the 1989 Recommended Dietary Allowances
(RDAs) (9) and the 1990 Dietary Guidelines for Americans (16). The RDAs and
the Dietary Guidelines provide guidance for healthy people to use in choosing a diet
that, based on current knowledge and research, will maintain and promote the
health of most people. Dietary standards were established for each sex-age
category. Energy was set at the average energy allowance for the appropriate sex-
age category. Levels of protein, vitamins, and minerals were set at 100 percent
of the RDA. Levels for vitamin K and selenium were not included in the dietary
standards because food composition data on these nutrients are incomplete or not
available. When there was no comparable RDA sex-age category, dietary standards
were derived by interpolation of RDA values. Maximum levels (minus discard
factor) for total fat, saturated fat, and cholesterol were limited to 30 percent of
calories from total fat, 10 percent of calories from saturated fat, and 300 mg of
cholesterol per day, respectively (8,74). No quantitative recommendations are
suggested in the Dietary Guidelines for Americans for sugar and sodium. The
dietary standards established for these components in TFP-83 were used, and no
adjustments were made to the lower and upper limits of the TFP-83 consumption
patterns. These “moderate” levels, which were originally defined as levels below
those in the average food consumption patterns of most sex-age categories using
1977-78 NFCS data (15), were considered approximate for the exploratory
nature of this analysis.

‘This calculation computes the differences of the RDA nutrient amounts between the different
sex-age categories and then reapportions this difference to derive the new RDA amount for the TFP
sex-age Categories.

Family Economics and Nutrition Review


Thrifty Food Plan, 1999

Implementing Nutritional Standards and Cost Limits

The same nutritional standards used in the development of the TFP market
baskets— 1989 RDAs, the 1995 Dietary Guidelines for Americans, the Food
Guide Pyramid serving recommendations, and the National Research Council
recommendations for cholesterol and carbohydrate—were used to develop
each sample weekly menu. CNPP defined target RDAs and Food Guide
Pyramid servings for four-person households by totaling the needs of
individual household members.

To allow some flexibility in planning weekly menus, CNPP established ranges
for meeting target market basket food quantities, the mandatory total weekly
cost limit, and specific dietary standards. These targets were as follows: food
quantities of the 25 food categories used in each weekly menu had to be
within a 5-percent deviation of the amounts specified in the weekly market
basket, except for any one or two food categories, which could deviate up to
10 percent; a cost range from $91 to $93 for each weekly menu. As long as
the specified nutritional standards for the households were met, CNPP
permitted the quantity limits for the fats; sugars; gravies, sauces, condiments;
and seasonings groups to deviate from the quantities in the market basket so
that the weekly calorie level could be met.

Combining some of the 25 food categories in the market basket was allowed
in order to keep the number of food categories manageable in planning
menus. For example, the milk drinks and milk desserts category and the milk
and yogurt category (whole, lower fat,and skim) were combined. The
nutritive content of the menus was not affected by combining these groups
because the foods had similar nutritive values.

The energy (calories) content of each weekly menu could exceed the
specified target for the four-person household each week by 5 percent but
could not drop below the recommended amount. Daily calories had to be
within 5 percent of the recommended number. The percentage of calories
from fat had to be within a range of 27 to 30 percent for a week, and the
percentage of calories from fat on a given day had to be within a range of 27
to 33 percent for each weekly menu. The percentage of total calories from
saturated fat had to be within a range of 9 to 10 percent for a week, and the
percentage of calories from saturated fat on a given day had to be within a
range of 8 tol2 percent for each weekly menu.

Nutrient and Food Guide Pyramid Analyses of Menus
and Recipes

PSU used the Food Intake Analysis System (FIAS, Version 3.2, 1996) to analyze
the nutritive values of the daily and weekly menus and recipes.® Quantitative

8 FIAS is a computerized nutrient analysis system developed by the University of Texas, Houston
Health Science Center in collaboration with the USDA, Agricultural Research Service (U Texas,
USDA, ARS, 1996).

36 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

Recipe List

MAIN DISHES
Beef and Pork

*Baked meatballs
*Beef pot roast
**Beef noodle casserole
*Pizza meat loaf
*Saucy beef pasta
*Southwestern salad
*Stir-fried pork and vegetables with rice

Fish

**Baked cod with cheese

**Baked spicy fish
*Spanish baked fish
*Tuna macaroni salad
*Tuna pasta salad

*Baked chicken nuggets
**Chicken and vegetables

*Oven crispy chicken

*Turkey-cabbage casserole
**Turkey chili

*Turkey stirfry

*Turkey patties

*Cheese-stuffed potatoes

SOUPS
*Chicken noodle
**Potato

VEGETABLES AND DIPS
**Baked beans
*Baked crispy potatoes
*Potato cakes
*Ranch beans
*Scalloped potatoes
**Shoestring potatoes
**Chickpea dip

SALADS
**Macaroni
**Orange gelatin
**Potato

BREADS AND HOT CEREALS
*Baked French toast
**Cooked rice cereal

DESSERTS
*Chocolate rice pudding

**Oatmeal cookies
*Peach-apple crisp
*Peach cake

**Rice pudding

**Sugar cookies

*Recipes tested and sensory-evaluated in the PSU food laboratory and by households.
**Recipes tested and sensory-evaluated in the PSU food laboratory.

Appendix 5-3



Thrifty Food Plan, 1999

Similar to the previous TFP and consistent with research on household discard
of edible food (USDA, 1983a, 1983b), CNPP also added an allowance of 5
percent to reported intake for each of the 44 food categories in the model to
account for food waste. Household discard of edible food could result from
preparation, plate waste, or spoilage.

Although the updated TFP begins with average consumption, it deviates from
average consumption to satisfy the dietary standards of the plan. This
deviation occurs because average consumption of many foods—especially
fruits and vegetables—is far below recommended consumption; whereas,
consumption of some other foods or food components—fats, added sugars,
and sodium—is above. Only a small percentage of Americans consume the
recommended number of servings of all five major food groups of the Food
Guide Pyramid (Bowman et al., 1998).

Average price of each of the 44 food categories

As described in the data section, the Food Price Database contains estimated
food costs for food items consumed per 100 grams of the food. Each of the
4,800 foods reported consumed in the Food Price Database was assigned to 1
of 44 food categories. The weighted average price per 100 grams of each of
these food categories was then determined based on the average
consumption of all people. For example, the food category of “noncitrus fruits
and juices” includes apples, apricots, bananas, and cherries. The average price
per 100 grams of this food category was based on the average price of these
individual food items weighted by their consumption share, Apples and
bananas received a greater weight proportionately because of more frequent
consumption. Average consumption of all people as opposed to the average
consumption of each age-gender group was used to calculate the food item
weights because food prices do not vary by age-gender group.

Nutrient profile and Food Guide Pyramid servings profile of each of
the 44 food categories

The 1989-91 CSFII Nutrient Database contains information on the nutrient
content (including food energy, vitamins, minerals, and other dietary
components, such as cholesterol and dietary fiber) of each of the foods that
people reported consuming. Using this database, CNPP calculated the
weighted average nutrient content of each of the 44 food categories per 100
grams. For example, the poultry and fish lean, low-cost group consists of
foods such as baked chicken, broiled turkey breast, and tuna, The average
nutrient profile of this food category was calculated based on the food items
in the category and the average consumption of each item. Food item
weights were again based on the average consumption of all people. The
average consumption of all people as opposed to the average consumption of
each age-gender group was used because the TFP is for household-wide use.

10 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

Methods

6 Center for Nutrition Policy and Promotion

separated into ingredients: egg without shell, milk, table fat, and salt. These
ingredients were then adjusted for loss in weight due to cooking (e.g., the loss
of moisture in eggs and milk) and for food preparation waste (e.g., the shell of
the egg). National average prices were used to price each of the ingredients
per 100 grams. The food ingredients were then regrouped into the food
reported consumed—the scrambled eggs—and this food was priced per

100 grams.

Food plan development includes three major steps. First is the selection

of a survey sample to use as the basis for the food plan at a particular cost
level. Second is the establishment of dietary standards and a cost limit for the
food plan. Third is the use of a computerized mathematical model to help
develop the food plan. The model utilized should be designed to identify food
market baskets representing the smallest change necessary in actual food
consumption patterns to meet the dietary standards and the cost limit desired.

An overview of the methodology used to update the TFP market baskets is
depicted in figure 1. A revised market basket was calculated for 12 age-gender
groups: Children ages 1, 2,3-5,6-8, and 9-11; Females ages 12-19; 20-50, and 51
and older; and Males ages 12-14, 15-19, 20-50, and 51 and older. Nutritional
needs, similarity to RDA age categories, and comparability to previous food
plan age-gender categories were key factors in the selection of the age-gender
groups. Individual TFP market baskets calculated for each age-gender group
may be combined to calculate aTFP household market basket.

For TFP modeling purposes, CNPP assigned each of the 4,800 foods reported
in the CSFII into 1 of 44 food categories. Table 1 presents these 44 food
categories and some examples of foods in each. Foods are assigned to food
categories based on similarity of nutrient content, food costs, use in meals, and
link to the USDA Food Guide Pyramid food groups (see appendix 3 for Food
Category Database Documentation).

To calculate a TFP market basket for each age-gender group, CNPP estimated a
mathematical optimization model for each group. The model selected the
optimal food plan for each age-gender group that met the dietary standards
and cost constraints with as little change as possible from actual reported.
food consumption. Each model consisted of four sets of data inputs related to
each of the 44 food categories, subject to three constraints. The inputs were
average food category consumption, average food category cost per 100
grams, average food category nutrient profile, and average food category Food
Guide Pyramid servings profile. The constraints were dietary standards,
serving specifications of the Food Guide Pyramid, and constant TFP market
basket costs (corresponding to the period of food consumption data).



Thrifty Food Plan, 1999

Baked Spicy Fish 4, Mix remaining ingredients together and pour over
4 Servings, about 3 ounces each 5. Bake until fish flakes easily with fork, about 10 to
Cod fillets, fresh or frozen 1 pound 20 minutes,
i J
rane ka r ip reshoes Preparation time: 15 minutes
Gaelic powder 4 teaspoon Cooking time: About 10 to 20 minutes
Onion powder Ya teaspoon
Pepper Ye teaspoon Per serving:
Ground oregano Ye teaspoon Calories 135
Ground thyme Y teaspoon Total fat 1 gram
Lemon juice 1 tablespoon Saturated fat Te ai
Margarine, melted 1% tablespoons Sodium 448 millgrame

1. Thaw frozen fish according to package directions.
2. Preheat oven to 350° F.
3. Separate fish into four fillets or pieces. Place fish in
ungreased 13- by 9- by 2-inch baking pan. .
4, Combine paprika, garlic and onion powder, pepper, Tuna Macaroni Salad
oregano, and thyme in small bowl. Sprinkle seasoning 4 Servings, about I'/ cups each
mixture and lemon juice evenly over fish. Drizzle

margarine evenly over fish. Elbow macaroni, uncooked 1eup
5. Bake until fish flakes easily with a fork, about Canned tuna, water-pack, drained 2 6-ounce cans
20 to 25 minutes. Eggs, hard cooked, finely diced 4
Celery, chopped Ya cup
Preparation time: 15 minutes Carrots, grated . Y, cup
Cooking time: 25 minutes Salad dressing, mayonnaise-typ Yo cup
Onion, minced 2 tablespoons
Per serving: Pepper Ya teaspoon
Calories 140
Total fat 5 grams 1. Place water in large saucepan and bring to boil. Add
Saturated fat 1 gram macaroni and cook until tender, about 6 to 8 minutes.
Cholesterol 51 milligrams .
Sodium 123 milligrams Drain.

2. Combine macaroni, tuna, eggs, celery, and carrots
in a large bowl.

3. Stir together salad dressing, onion, and pepper.
Spoon dressing over salad; toss until evenly combined.

Spanish Baked Fish 4. Chill until ready to serve.
4 Servings, about 3 ounces each

Preparation time: 15 minutes

Perch fillets, fresh or frozen 1 pound Cooking time: 8 to 10 minutes
Tomato sauee teup

Onions, sliced Ya cup Per serving: 4

Garlie powder Yq teaspoon Toulia 3 grams

Chili powder 2 teaspoons Saturated fat 5 grams

Dried oregano flakes 1 teaspoon Cholesterol 237 milligrams
Ground cumin Y, teaspoon Sodium 509 milligrams

1. Thaw frozen fish according to package directions. CD
2. Preheat oven to 350° F. Lightly grease baking dish.
3. Separate fish into four fillets or pieces. Arrange fish

in baking dish.

Appendix 5-7


Thrifty Food Plan, 1999

Table 3. Market basket food category and examples of foods, Thrifty Food Plan, 1999 (cont’d)

Food category

Examples of foods

Meat/meat alternates

Beef, pork, veal, lamb, and game
Chicken, turkey, and game birds

Fish and fish products

Bacon, sausages, and luncheon meats

Eggs and egg mixtures

Dry beans, lentils, peas, and nuts

Other foods

Table fats, oils, and salad dressings

Gravies, sauces, condiments, spices

and salt

Fruit drinks, soft drinks, and ades

Sugars, sweets, and candies

Coffee and tea

Beef, pork, veal, lamb, game meats, organ meats, meat-based soups, meat-based
baby foods, cured meat products, and processed meat products

Chicken, turkey, duck, game birds, organ meats, chicken- or turkey-based soups,
chicken- or turkey-based rolls, and canned chicken

Finfish, shellfish, fish chowders, and reconstructed seafoods

Bacon, sausages, salami, frankfurters, bologna, pastrami, corned beef, turkey ham,
and luncheon meats
Fresh, frozen, and dried eggs; egg substitutes; meringues; and egg mixtures

Black, lima, mung, pinto, red, white, navy, pink, and kidney beans; cowpeas;
chickpeas; lentils; all tree nuts; peanuts; peanut butter; soybeans; soy flour; soy
milk; soy protein isolate; and soybean-based meat substitutes

Butter; margarine; vegetable oils such as corn oil, olive oil, palm oil, peanut oil,
sunflower oil, safflower oil, and soybean oil; shortenings; butter blends; lard;
salad oils; all types of salad dressings; and mayonnaise

Gravies, soy sauce, barbecue sauce, duck sauce, white sauce, and other sauces;
pickles, relishes, mustard, and olives; baking soda, salt, vinegar, and bakers yeast;
and all spices.

Fruit juice drinks, fruit juice cocktails, and fruit punches; cola- and pepper-type
soft drinks, ginger ale, and root beer; ades, lemonades, limeades, nonalcoholic
wines, club soda, cream sodas, and other sodas

All types of sugars, sweeteners, and syrups such as honey, jams, jellies, marmalades,
preserves, icings, gelatin desserts, marshmallow, fudge, all types of candies and
chocolates, and chewing gum

Instant, ground, and fluid coffees and teas with or without caffeine and with or
without sugar or sweeteners

18 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

SALADS

Macaroni Salad
4 Servings, 1 cups each

Elbow macaroni, uncooked 12 ounces
Green pepper, chopped Ya cup
Salad dressing, mayonnaise-type 4 cup
Pepper Yq teaspoon
Garlic powder Ya teaspoon

1. Cook macaroni according to package directions.
Drain and cool.

2. Combine green pepper, salad dressing, and spices.

3. Add macaroni and toss lightly. Chill.

Preparation time: 15 minutes
Cooking time: 8 to 10 minutes

Per serving:

Calories 430

Total fat 13 grams
Saturated fat 2 grams
Cholesterol 0

Sodium 72 milligrams
Orange Gelatin Salad

4 Servings, /s cup each

Gelatin, unflavored 3 Ye-ounce packages
Cold Water 2Y4 cups
Orange juice, concentrate Yq cup

1. Place water in a saucepan; sprinkle gelatin over water.
Let stand 2 minutes.

2. Heat gelatin mixture until it dissolves (mixture will
be clear), about 3 to 4 minutes.

3. Remove from heat; add orange juice concentrate and mix.

4. Pour into 9- by 9-inch pan and refrigerate until firm,
about 2 to 3 hours.
5. Cut into 1-inch squares.

Preparation time: 5 minutes
Cooking time: 3 to 4 minutes

Per serving:

Calories 100

Total fat Trace
Saturated fat Trace
Cholesterol i}

Sodium 16 milligrams

oh

Potato Salad

4 Servings, 1% cups each

Potatoes, washed, peeled 1 pound (4 medium)

Onion, diced 1 cup
Swoet pickle relish Ya cup
Celery, chopped Ya cup

Salad drassing, mayonnsise-type = cup

1. Wash potatoes; place in sauce pan. Cover with water
and bring to boil. Simmer until soft, about 15 minutes.
Drain and cool.

. Dice onion and chop celery; combine with pickle relish.

. Add salad dressing to pickle mixture.

. Cube potatoes and blend with dressing.

. Cover and chill several hours.

WWD

Preparation time: 25 minutes
Cooking time: 15 minutes

Per serving:

Calories 350

Total fat 24 grams
Saturated fat 3 grams
Cholesterol 0

Sodium 290 milligrams

Appendix 5-17



Thrifty Food Plan, 1999

References

American Academy of Pediatrics, Committee on Nutrition. 1992. Statement
on cholesterol. Pediatrics 90:469-473.

Basiotis, PP., Welsh, $.O., Cronin, FJ., Kelsey, J.L.,and Mertz,W. 1987. Number
of days of food intake records required to estimate individual and group
nutrient intakes with defined confidence. The Journal of Nutrition
117(9):1638-1641.

Bowman, S.A., Lino, M., Gerrior, S.A., and Basiotis, PP. 1998. The Heaithy
Eating Index: 1994- 96. U.S. Department of Agriculture, Center for Nutrition
Policy and Promotion. CNPP-5.

Bowman, S.A. 1997. A methodology to price foods consumed: Development
of a food price database. Family Economics and Nutrition Review 10(1):26-
33.

Cofer, E., Grossman, E.,and Clark, F 1962. Family food plans and food costs.
Home Economics Research Report No. 20. U.S. Department of Agriculture,
Agricultural Research Service.

Gerrior,$. 1995. Does the 1983 Thrifty Food Plan provide a nutritionally
adequate diet at the cost level currently used? Family Economics and
Nutrition Review. 8G): 2-16.

National Academy of Sciences, National Research Council, Food and Nutrition
Board, 1989a. Diet and Health: Implications for Reducing Chronic Disease
Risk, National Academy Press, Washington, DC.

National Academy of Sciences, National Research Council, Food and Nutrition
Board. 1989b. Recommended Dietary Allowances (10th ed.). National
Academy Press, Washington, DC.

U.S. Department of Agriculture, Consumer and Food Economics Institute,
Agricultural Research Service. 1975. The Thrifty Food Plan. CFE (Adm.) 326.
Hyattsville, MD.

U.S. Department of Agriculture, Consumer Nutrition Division, Human
Nutrition Information Service. 1983a. The Thrifty Food Plan, 1983.
CND(Adm.) No. 365. Hyattsville, MD.

U.S. Department of Agriculture, Consumer Nutrition Division, Human
Nutrition Information Service. 1983b. Measures of Food Used and Food
Eaten In US. Households, CND(Adm.) No. 369. Hyattsville, MD.

42 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

VEGETABLES AND DIPS
Baked Beans

4 Servings, about Vy cup each

Canned vegetarian beans 3 cups
Catsup Ya cup
Brown sugar 2 tablespoons

1. In small (1 quart) casserole dish, combine beans,
catsup, and brown sugar.

2. Cover and bake at 350° F until bubbly, about
30 minutes.

Preparation time: 5 minutes
Cooking time: 30 minutes

Per serving:
Calories 220
Total fat 1 gram
Saturated fat Trace
Cholesterol Q

Potato Cakes

4 Servings, 1 cake each

New potatoes, cooked, peeled, mashed 2 cups

Egg 1

Flour 1 tablespoon
Whole milk 2 tablespoons
Vegetable oil Ys cup

1. Mix mashed potatoes, egg, flour, and milk thoroughly.

2. Shape into flat cakes, about '4-inch thick.

3. Heat oil in skillet.

4. Add potato cakes to hot skillet. Cook until golden
brown and thoroughly heated.

Preparation time: 10 minutes
Cooking time: 5 minutes

Per serving:

Calories 210

Total fat 15 grams
Saturated fat 3 grams
Cholesterol 54 milligrams
Sodium 222 milligrams

, @

Sodium 937 milligrams
@
Baked Crispy Potatoes
4 Servings, about V3 cup each, plus 4 servings for snack
Potatoes 4 pounds
Vegetable oil 4 tablespoons
Ground cumin 1 teaspoon
Red pepper Ys teaspoon

1. Lightly coat a 7- by 12- by 1-inch pan with oil.

2. Wash potatoes; cut in half lengthwise.

3. Place cut sides of potatoes on the oiled pan; rub
potatoes in the oil; turn potatoes over so that cut sides
are facing up.

4. Mix cumin and red pepper together; sprinkle over
potatoes,

5. Bake at 400° F until potatoes are golden brown and
tender, about 20 minutes.

Preparation time: 10 minutes
Cooking time: 20 minutes

Per serving:

Calories 170

Total fat 5 grams
Saturated fat 1 gram
Cholesterol 0

Sodium 10 milligrams

5-14 Appendix


Thrifty Food Plan, 1999

References

1. Cleveland, L.E. and Kerr, R.L. 1989. Development and uses of the USDA food plans.
Journal of Nutrition Education 20(5):232-238.

2. Cofer, E., Grossman, E., and Clark, F. 1962. Family Food Plans and Food Costs.
Home Economics Research Report No. 20. U.S. Department of Agriculture, Agricultural
Research Service.

3. Dollahite, J., Franklin, D., and McNew, R. 1995. Problems encountered in meeting the
recommended dietary allowances for menus designed according to the dietary guidelines for
Americans, Journal of the American Dietetic Association 95(3):341-344, 347.

4. Gerrior, S.A. and Zizza, C. 1994. Nutrient Content of the U.S. Food Supply, 1909-
1990. Home Economics Research Report No. 52. U.S. Department of Agriculture,
Agricultural Research Service.

6. Guenther, P.M. and Tippett, K.S. (eds.). 1993. Evaluation of Nonresponse in the
Nationwide Food Consumption Survey, 1987-88. Nationwide Food Consumption Survey
Report No. 87-M-2. U.S. Department of Agriculture, Human Nutrition Information Service.

6. Kerr, R.L., Peterkin, B.B., Blum, A.J, and Cleveland, L.E. 1984. USDA 1983 thrifty
food plan. Family Economics Review 1:18-25.

7. Moser-Veillon, P.B. 1990. Zinc: Consumption patterns and dietary recommendations.
Journal of the American Dietetic Association 90(8):1089-1093.

8. National Research Council, Committee on Diet and Health Food and Nutrition Board
Commission on Life Sciences. 1989. Diet and Health: Implications for Reducing
Chronic Disease Risk. National Academy Press, Washington, DC.

9. National Research Council, Subcommittee on the Tenth Edition of the RDAs, Food
and Nutrition Board. 1989. Recommended Dietary Allowances, 10th ed. National Academy
Press, Washington, DC.

10. National Research Council, Committee on Dietary Allowances, Food and Nutrition
Board. 1980. Recommended Dietary Alowances, 9th ed. National Academy of Sciences,
Washington, DC.

11. Perloff, B.P. 1989. Analysis of dietary data. American Journal of Clinical Nutrition
50:1128-1132.

12. Peterkin, B.B., Rizek, R.L., and Tippett, K.S. 1988. Nationwide food consumption.
survey, 1987. Nutrition Today January/February: 18-24.

13. U.S. Department of Agriculture, Human Nutrition Information Service. 1993. Food
and Nutrient Intakes by Individuals in the United States, 1 day, 1987-88. Nationwide
Food Consumption Survey Report No. 87-I-1.

14. U.S. Department of Agriculture, Human Nutrition Information Service. 1992. The
Food Guide Pyramid. Home and Garden Bulletin No. 252.

15. U.S. Department of Agriculture, Human Nutrition Information Service. 1983. The
Thrifty Food Plan. CND (Adm.) No. 365.

16. U.S. Department of Agriculture and U.S. Department of Health and Human Services.
1990. Nutrition and Your Health: Dietary Guidelines for Americans. 3d ed. Home and
Garden Bulletin No. 232.

1-16 Appendix

Family Economics and Nutrition Review


Thrifty Food Plan, 1999

Table 2. Dietary standards of the previous and revised Thrifty Food Plan market baskets

Constraint Previous TFP market baskets Revised TFP market baskets
RDAs for each age-gender group 1980 RDA 1989 RDA
Energy Midpoint of RDA Average energy allowance
Protein, vitamin A and vitamin C, 100% RDA 100% RDA

thiamin, riboflavin, niacin,
vitamin B12, calcium, phosphorus,
magnesium, and iron

Vitamin E, folate, and zinc 80% RDA 100% RDA
Vitamin Bs 0.02 gm/gm protein 100% RDA
Dietary Guidelines
Total fat 35% or less of total calories 30% or less of total calories for adults and

children ages 5 and older; at average
consumption for children ages 2 to 4;
unrestricted for children age 1

Saturated fat No constraint Less than 10% of total calories for adults
and children ages 5 and older; at average
consumption for children ages 2 to 4;
unrestricted for children age 1

Other recommendations

Sodium 1,600 mg/1,000 Keal No more than 100% of average consumption;
unrestricted for children age 1

Cholesterol 350 mg/day or less 300 mg/day or less; unrestricted for children
age 1

Fiber No constraint No less than 100% of average consumption

Carbohydrate No constraint 55% or more of total calories/day

Caloric sweeteners/added sugars 12% of total calories No more than 100% of average consumption

Food Guide Pyramid servings

Grains No constraint Minimum of 6; maximum of 11 servings/day!

Vegetables No constraint Minimum of 3; maximum of 5 servings/day!

Fruits No constraint Minimum of 2; maximum of 4 servings/day!

Milk products No constraint Minimum of 2; maximum of 3 servings/day!

Meat/meat alternates No constraint Minimum of 2; maximum of 3 (5 to7 ounces)
servings/day!

Fats, oils, and sweets No constraint No more than 100% of average consumption

'Minimum and maximum servings vary by age-gender group. Maximum servings are specified to ensure that the minimum number of servings from all
Pyramid food groups are included in the TFP market basket before the maximum number of servings of any one of the food groups is exceeded. Serving sizes
for children through 5 years of age are modified by reducing the serving size by 1/3, except for milk product servings.

12 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

3-8 Appendix


Thrifty Food Plan, 1999

Table ES-1. Quantities of food for a week,' 1999 Thrifty Food Plan market baskets, by age-gender group

Children (years)
Food category 1 2 3-5 6-8 9-11
Total pounds 18.22 17.88 20.02 24.66 27.63
Pounds per week
Grains
Breads, yeast and quick 14 18 51 1.42 1,33
Breakfast cereals, cooked and ready to eat 16 90 52 08 32
Rice and pasta 50 22 1.31 1.28 1.30
Flours 05 07 15 33 45
Grain-based snacks and cookies 02 04 09 04 08
1.47 141 2.58 3.15 3.48
Vegetables
Potato products 1.58 155 98 2.06 3.10
Dark-green and deep-yellow vegetables 21 1S 22 97 49
Other vegetables 90 83 Log LS6 135
2.69 2.53 2.29 4.59 4.94
Fruits
Citrus fruits, melons, berries, and juices 70 95 84 2.51 3.04
Noncitrus fruits and juices 147 133 156 55 150
2.17 2.28 2.40 4.06 4.54
Milk products
Whole milk, yogurt, and cream 7517 6.46 3.72 171 2.63
Lower fat and skim milk and lowfat yogurt 2.71 5.59 4.06
Cheese 07 06 16 09 14
Milk drinks and milk desserts 9 29 35 4 40
7.67 6.81 6.94 7.53 7.23
Meat/meat alternates
Beef, pork, veal, lamb, and game AS 50 80 1.19 95
Chicken, turkey, and game birds 72 16 62 1.15 1,29
Fish and fish products. AS 25 08 52 1.14
Bacon, sausages, and luncheon meats 06 10 .20 mee 18
Eggs and egg mixtures 1,21 85 45 62 46
Dry beans, lentils, peas, and nuts 29 63 99 95, 42
2.88 3.09 3.14 3.77 4.44
Other foods
Table fats, oils, and salad dressings JS 13 21 26 34
Gravies, sauces, condiments, spices, and salt 06 O07 A2 18 18
Fruit drinks, soft drinks, and ades 84 1.24 1.97 10 2.23
Sugars, sweets, and candies 22 32 37 42 25
1.34 1.76 2.67 156 3.00

Food as purchased includes uncooked grain products; raw, canned, and frozen vegetables; fruit juice concentrates; dry beans and fegumes; and meat with bones.
Coffee and tea are included in the food plan but are not shown because of the small quantities. However, their cost is included in the estimated food plan cost.
2For children ages | and 2 years, the model yielded quantities of whole milk, yogurt, and cream, and lower fat and skim milk and lowfat yogurt. Dietary
guidance, however, is that children at these ages primarily consume whole milk products, so quantities of lower fat and skim milk and lowfat yogurt for
these children were allocated to the whole milk, yogurt, and cream category.

Center for Nutrition Policy and Promotion ES - 5


Thrifty Food Plan, 1999

Appendix 2

A Methodology to Price Foods Consumed:
Development of a Food Price Database

Appendix 2-1


Thrifty Food Plan, 1999

Figure 2. Decision process for establishing conversion factors

Decision 1. Can this be purchased in this form?

Recipe ingredients

No

Yes

‘Decision 2. Is cooking loss/gain adjustment required?- No

Conversion factor
to adjust for
cooking loss/gain

Decision 3. Is there food preparation waste?

Conversion factor
for preparation waste
adjustment

Yes

Foods in

raw forms

Yes

Foods in the forms purchased

No

1997 Vol. 10 No. 1

Appendix 2-7


Thrifty Food Plan, 1999

The Thrifty Food Plan, 1999
Executive Summary

TFP Development

The Thrifty Food Plan (TFP) has been revised to reflect current dietary
recommendations, food consumption patterns, food composition data, and
food prices while maintaining the cost at the level of the previous baskets.
This revision was undertaken by the U.S. Department of Agriculture (USDA)
Center for Nutrition Policy and Promotion (CNPP) with assistance from the
USDA Economic Research Service and the USDA Food and Nutrition Service.

The TFP serves as a national standard for a nutritious diet at a minimal cost
and is used as the basis for food stamp allotments. The cost of the TFP food or
market basket for what is termed “the TFP reference family” (male and female
ages 20 to 50, and two children ages 6 to 8 and 9 to 11) was $98.40 per week
in June 1999, The TFP is one of four official USDA food plans (the others
being the Low-Cost Plan, the Moderate-Cost Plan, and the Liberal Plan)
maintained by CNPP. The TFP market baskets specify the type and quantity of
foods that people could consume at home to obtain a nutritious diet at a
minimal cost. There are 12 market baskets—one for each of the 12 specific
age-gender groups: Children ages 1 year, 2 years, 3-5 years, 6-8 years, and 9-11
years, Males ages 12-14 years, 15-19 years, 20-50 years, and 51 years and over,
and Females ages 12-19 years, 20-50 years, and 51 years and over.

Data and Methods

Two main data sources were used to revise the TFP market baskets: USDA’s
1989-91 Continuing Survey of Food Intakes by Individuals (CSFID and the
Food Price Database. The CSFII was conducted by the USDA Agricultural
Research Service, and the Food Price Database was created by CNPP by
merging foods from the CSFII with national food price data. The CSFII is
administered to a nationally representative sample of households in the 48
coterminous States. The survey assesses the food and nutrient intake of
individuals both at home and away from home. Data on 1-day food intake by
individuals in low-income households were used for this revision. “Low
income” was defined as before-tax income at or below 130 percent of the U.S.
poverty threshold; this is the gross income cut-off for Food Stamp Program
eligibility. The sample consisted of about 7,800 individuals ages 1 and over
from low-income households. The CSFII contains sampling weights that make
the data representative of the U.S. low-income population. All data were
weighted in this study.

In the 1989-91 CSFII, people were asked what foods they consumed in a

day—at home and away from home. Information on the ingredients, nutrient
content, and amount consumed of each of these foods is contained in the data

Center for Nutrition Policy and Promotion ES - 1


Thrifty Food Plan, 1999

SOUPS
Chicken Noodle Soup

4 Servings, about 1% cups each, plus 4 servings for
another meal

Vegetable oil 1 teaspoon
Onion, minced Ya cup
Carrots, diced Ya cup
Celery, sliced Yo cup
Garlic powder Ya teaspoon
Flour Ye cup
Dried oregano flakas Ya teaspoon
Chicken broth, reduced sodium 3 cups
Potatoes, peeled, diced 2 cups
Chicken, cooked, chopped Yq cup
Whole milk Ya cup

Noodles, yolk-free, enriched, uncooked 1 cup

1. Heat oil over medium heat in large sauce pan. Add
minced onions, carrots, celery, and garlic powder.
Cook until onions are tender, about 3 to 5 minutes.

2. Sprinkle flour and oregano over vegetables; cook
about 1 minute.

3. Stir in chicken broth and potatoes. Cover and cook
until tender, about 20 minutes.

4. Add chicken, milk, and noodles. Cover and simmer
until noodles are tender, about 10 minutes.

Preparation time: 25 minutes
Cooking time: 35 to 40 minutes

Per serving:

Calories 205

Total fat 4 grams
Saturated fat 1 gram
Cholesterol 8 milligrams
Sodium 107 milligrams

Potato Soup
4 Servings, about I cup each, plus 4 servings for
another meal

Onion, chopped Yq cup (1 medium)
Potatoes, peeled, diced 44 cups
Margarine { tablespoon

Flour 3 tablespoons
Whole milk 1 quart

1. Place onions and potatoes in sauce pan. Cover with
water and bring to boil. Simmer until soft, about
10 minutes. Drain.

2. Melt margarine in saucepan. Add flour and stir until
smooth. Heat to thicken.

3. Add onions and potatoes to milk mixture, and heat to
serving temperature.

Preparation time: 25 minutes
Cooking time: 15 minutes

Per serving:

Calories 190

Total fat 6 grams
Saturated fat 3 grams
Cholesterol 17 milligeams
Sodium 325 milligrams

Appendix 5-13



Thrifty Food Plan, 1999

Figure 1. Disaggregation of foods reported consumed to recipe ingredients

Foods as reported
consumed

{e.g.: chili con carne with beans)

boiled eggs, and steamed vegetables
that could not be purchased in the form
used in the recipes were converted back
to the weight equivalents of the form

in which they can be purchased, using
conversion factors. A process to decide
the need for conversion factors is shown
in figure 2, p. 31.

Development of Conversion Factors
Two types of conversion factors were
used: to adjust for cooking loss or
gain and to adjust for food preparation
waste. The first conversion factor
adjusted for the loss or gain in weight

1997 Vol. 10 No. f

CSFIl 1989-91
Survey Recipe
File

Disaggregation
Process

Food Recipe Ingredients

{e.g.: Ground beef, cooked
canned kidney beans
stewed tomatoes
tomato sauce
raw onion
raw celery

salt, chili powder)

due to cooking. For example, steamed
vegetables were converted to raw,
prepared forms; and cooked rice and
cooked pasta were converted to their
respective uncooked forms. Some
examples of this type of conversion—
from cooked to raw forms—are shown
in table 4, p. 30. By using a conversion
factor, 100 grams of cooked rice was
converted to 35.4 grams of uncooked
tice by weight and assigned the price
of this quantity of uncooked rice. In the
same way, 100 grams of toasted white
bread was assigned the price of 111
grams of fresh white bread.

The second conversion factor adjusted
for waste in food preparation. This
factor converted peeled raw potatoes

to potatoes with peel and raw eggs to
shell eggs. Examples of how the food
preparation loss factor is used are given
in table 5, p. 30. One-hundred grams of
raw banana consumed is equivalent to
154 grams of raw banana with peel, and
100 grams of peeled, seeded, and sliced
honeydew is equivalent to 217 grams of
fresh whole honeydew. These fruits are
priced as banana with peel and whole
honeydew, respectively.

Appendix 2-5


Thrifty Food Plan, 1999

Chicken and Vegetables

4 Servings, about I cup each

Margarine 1Y% tablespoons
Garlic powder 1 teaspoon
Onions, chopped Ya cup

Chicken thighs, boneless, skinless
Cut green beans, frozen
Pepper

1 pound + 4 ounces
10-ounce package
Ya teaspoon

1. Melt margarine in heavy skillet. Add garlic and
onions; stir until blended. Cook over medium heat,
until tender, about 5 minutes. Remove from skillet.

2. Place chicken in the skillet. Cook over medium heat,
until chicken is thoroughly done and no longer pink
in color, about 12 minutes. Remove chicken from
skillet; keep warm.

3. Place frozen green beans, pepper, and cooked onions
in same skillet. Cover and cook over medium-low heat
until beans are tender, about 5 minutes.

4. Add chicken to vegetable mixture. Continue cooking,
stirring occasionally, until heated through, about
3 minutes.

Preparation time: 6 minutes
Cooking time: 25 minutes

Note: To remove bone from chicken thighs:
1. Place chicken on cutting board. Remove skin from thighs.
2. Tun chicken thighs over.

3. Cut around bone and remove it.

Per serving:

Calories 190

Total fat 11 grams
Saturated fat 3 grams
Cholesterol 57 grams
Sodium 109 milligrams

Oven Crispy Chicken

4 Servings, about 4 ounces each

Broiler fryer chicken, cut-up 1% pounds
Whole milk Ya cup
Flour Ye cup
Paprika 1 teaspoon
Pepper Y, teaspoon

Ready-to-eat flake cereal, slightly crushed 1 cup
Vegetable oil 4 tablespoons

1, Remove skin and all visible fat from chicken. Place
milk in large bowl. Add chicken pieces; turn to coat.

2. Combine flour, paprika, and pepper on a plate.

3. Lift chicken pieces from milk and reserve milk. Coat
chicken thoroughly with seasoned flour and place on
a wire rack until all pieces have been coated. Redip
chicken pieces into reserved milk.

4, Place crushed cereal on plate. Place chicken pieces

on crushed cereal. Using 2 forks, turn chicken pieces
in crushed cereal to coat.

5. Place chicken on a foil-lined baking tray; drizzle oil
over chicken.

6. Bake at 400° F, for 15 minutes. Tum chicken pieces
over; continue to bake until chicken is thoroughly
cooked and crust is crisp, about 15 more minutes.

Preparation time: 15 minutes
Cooking time: 30 minutes

Per serving:

Calories 350

Total fat 15 grams
Saturated far 4 grams
Cholesterol 93 milligrams
Sodium 503 milligrams

Appendix 5-9


Thrifty Food Plan, 1999

3-6 Appendix

Poultry and fish—lean, regular cost; Poultry and fish—lean, low cost:
includes raw and processed chicken, as well as fish and shellfish, with less
than 10 percent fat content by weight; this fat cut-off value was selected
because it is used by FDA to define regular fat versus lean poultry and fish. To
determine regular cost versus low cost, CNPP arranged each food in the lean
poultry and fish category (chicken, tuna, etc.) in descending order in terms of
its average cost per pound. The top 66.66 percent of foods were placed in the
regular cost category, and the bottom 33.34 percent of foods, in terms of cost,
were placed in the low cost category.

Lunch meats, sausages, and bacon—regular fat; Lunch meats, sausages,
and bacon—lowfat: includes sausage, bacon and luncheon meat-type foods,
including frankfurters. Foods with the CSFII descriptor “lowfat” or which
contain 25 percent less fat by weight than their original form were placed in
the lowfat category. The 25 percent cut-off value is based on the FDA
definition of regular versus reduced-fat meat. For some foods, fat comparisons
were not possible, so a cutoff of a fat content of 20 percent or more by
weight was used to classify foods into regular and lowfat products.

Egg and egg mixtures: includes eggs, egg substitutes, eggs with vegetables
and/or meat, egg drop soup, and meringues. Foods in this category are not
subdivided based on fat content because egg-based products have similar fat
contents.

Meat, poultry, and fish mixtures—regular fat; Meat, poultry and fish
mixtures—lowfat: includes beef, veal, pork, lamb, chicken, turkey, and fish
with vegetables and/or grain products. This group is subdivided into two
categories: regular and lowfat. Mixtures were generally placed in the regular
or lowfat category based on their CSFII descriptor. However, in some cases a
food code was reviewed individually and placed in a particular category based
on the fat content of its recipe components. Mixtures with a fat content of 8
percent or more by weight were placed in the regular fat category and those
with a fat content of less than 8 percent by weight were placed in the lowfat
category. Eight percent was chosen to avoid placing mixtures containing
cream or cheese in the lowfat category. This value served as an appropriate
cutoff because meat mixtures with vegetables and rice or noodles were
placed in the lowfat category, and fried meat mixtures, such as fish cakes and
fish and chips, were placed in the regular fat category.

Dry beans, peas, lentils dishes, and mixtures: includes black, white, lima,
pinto, red, mung, and kidney beans; lentils; and different types of peas cooked
alone or with other foods. Soybean products (such as miso, tofu, and meal)
and soybean-based meat substitutes (such as textured protein products and
soyburger) were also placed in this food category.

Nuts and seeds: includes all tree nuts, such as almonds, cashews, peanuts,
coconut, and walnuts; seeds, such as sunflower, pumpkin, and sesame seeds;
and nut butters.


Thrifty Food Plan, 1999

44 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

40 Center for Nutrition Policy and Promotion

A limitation of the study was the small sample of households recruited from
one State to evaluate the weekly menus. PSU researchers indicated that
recruitment of and data collection from the households were challenging.
Contractors indicated that newly enacted welfare reform legislation, some
families relocating, and some families lacking basic food preparation and
cooking skills made the data collection labor intensive.


Thrifty Food Plan, 1999

Background of the Thrifty Food Plan

2 Center for Nutrition Policy and Promotion

For over 100 years, the USDA has prepared guides for selecting nutritious

diets at different cost levels. In 1894, based on work of W.O. Atwater, the
Department published information on the quantity of foods purchasable at a
relatively economical price level that met the nutrient standard for the average
American male undertaking “moderate muscular work.’ In this original food
plan, nutrient needs, food composition, and the price of foods were factored
in—the same criteria still used in the development of food plans (Cofer et al.,
1962).

By the 1920's, research had demonstrated the presence of minerals and
vitamins in foods and their value to the diet. Basic food plans were developed
that were adequate in nutrients, moderate in cost, and satisfying in flavor.
These early food plans or diet guides provided consumers with practical and
economical advice on healthful eating. In the 1930’s, four nutritious food plans
were developed at different cost levels for families with varying incomes.
These plans were (1) the Restricted Food Plan for Emergency Use, (2) the
Minimum-Cost Food Plan, (3) the Moderate-Cost Food Plan, and (4) the Liberal-
Cost Food Plan. The two lower cost food plans were used for low-income
families affected by the Depression and were replaced in the early 1940’s by
the Low-Cost Food Plan. The early food plans were revised periodically to
reflect changes in dietary guidance, consumption behavior, and food prices
(Cofer et al., 1962).

In 1961, the Economy Food Plan was developed as a nutritionally adequate diet
designed for short-term or emergency use. This plan, priced at less than the
Low-Cost Food Plan, served as the basis for food stamp allotments as stipulated
in the 1964 Food Stamp Program Act. In 1975, the Economy Food Plan was
replaced by the TFP which represented a completely new set of market
baskets, but at the same minimal cost as the Economy Food Plan market
baskets. The TFP became the new basis for food stamp allotments. The TFP
represented a minimal cost diet based on up-to-date dietary recommendations,
food habits, food composition data, and food price information. A computer-
ized optimization model was used for the first time to determine the market
baskets that met dietary standards and cost constraints with the least possible
change from actual consumption patterns. The TFP market baskets were next
revised in 1983 using data from USDA's 1977-78 Nationwide Food Consump-
tion Survey. This 1999 report represents the most recent revision of the TFP
since 1983.



Thrifty Food Plan, 1999

Other Foods

Fruits drinks, soft drinks, and ades make up most of the other foods
component—which is relatively small to begin with—of the revised TFP
market baskets for many of the age-gender groups (table 11). Two exceptions
are for children ages 6 to 8 and males ages 15 to 19: Fruit drinks, soft drinks,
and ades account for less than half of the other foods component of their TFP
market baskets. For children ages 6 to 8, sugars, sweets, and candies make up
27 percent (about 0.3 pounds per week) of the other foods component, and
for males ages 15 to 19, table fats, oils, and salad dressings account for 32
percent (about 0.5 pounds per week) of the other foods component of their
TFP market basket. Sugars, sweets, and candies account for 5 to 9 percent of
the other foods component of the TFP baskets for adults.

Table 11. Percentage distribution of other food categories in the Thrifty Food Plan market baskets,

by age-gender group, 1999

Total pounds of food per week

Other foods
Total pounds of other foods per week

Table fats, oils, and salad dressings

Gravies, sauces, condiments, spices,
and salt

Fruit drinks, soft drinks, and ades

Sugars, sweets, and candies

18.22 17.88 20.02 24.66 27.63
1.34 1.76 2.67 1.56 3.00
Percent other food pounds per week
1) 7 8 17 1

4 4 12 6
63 7 74 44 75
22 18 14 27 8

Total pounds of food per week

Other foods
Total pounds of other foods per week

Table fats, oils, and salad dressings

Gravies, sauces, condiments, spices,
and salt

Fnuit drinks, soft drinks, and ades

Sugars, sweets, and candies

30.45 26.48 32.42 34.70 33.30 30.63
4,70 2.67 1.70 1.44 2.75 1,72
Percent other food pounds per week
7 12 22 32 17 22
4 7 9 1S 9 13
83 73 63 48 69 56
6 8 6 5 5 9

Center for Nutrition Policy and Promotion 31



Thrifty Food Plan, 1999

Translating the Revised Thrifty Food Plan Market
Baskets into Sample Meal Plansé6

Menu and Recipe
Development

Research conducted under contract with The Pennsylvania State University
(PSU) led to development of two nutritious, minimal-cost sample weekly meal
plans based on the revised TFP market baskets. The meal plans use the
revised TFP market basket for a family of four and meet the constant real cost
criterion.” The recipes were evaluated as acceptable by taste panelists from
the PSU Food Research Laboratory and a small number of food stamp
participants. Thus, the meal plans illustrate a feasible means of preparing
minimal-cost, nutritious meals and snacks using the revised TFP. Daily menus
follow a principle of combining greater proportions of less expensive foods
such as dry beans and grain products with smaller proportions of moderately
priced foods using menus that assist families and individuals to follow the
Dietary Guidelines for Americans for a healthful diet.

Week I and Week II meal plans were designed to reflect current lifestyles as
well as to meet stipulated weekly cost of foods, use foods and quantities
from the market basket, and meet nutritional standards. When possible,
convenience was incorporated in the choice of food form included in the
meal plans: for example, canned broth or bouillon instead of preparing soup
from stock, a commercial pudding mix rather than preparing pudding from
basic ingredients, canned beans instead of dry beans, some deli meats
purchased for sandwiches instead of baking a roast or ham, and store-bought
bread instead of baking bread for sandwiches and toast. However, menus still
require that many food products be prepared from basic ingredients rather
than purchased as boxed mixes or ready-to-eat foods because specific
quantities of flour and milk must be used in the weekly menus. Foods
prepared at home include biscuits and oatmeal cookies.

After taste panelist testing, field testing involved eight four-person food stamp
households who shopped, prepared, and consumed food items in the two
sample weekly menus and evaluated them for overall acceptability. A total of
four households evaluated each weekly menu along with a majority of the
recipes. In addition to rating acceptability, the households also evaluated
preparation time, ease of use of menus and recipes, clarity of recipe
preparation instructions, availability of ingredients and foods, and the
availability of necessary preparation and cooking equipment.

6 Two weekly menus are found in appendix 4, 40 recipes in appendix 5, and two food fists in
appendix 6.

7 The June 1996 maximum weekly TFP allotment for the four-person reference food stamp
household (male and female, 20 to 50 years old and two children, 6 to 8 and 9 to 11 years old)
was $92, the target cost for each sample weekly menu. Meal development began in 1996.

Center for Nutrition Policy and Promotion 35



Thrifty Food Plan, 1999

Table 2. Food codes, their descriptions, measures, and weights

Survey Food code Gram weight
food code description Measure equivalent
1111100 Milk, cow’s, fluid, whole leup 244

1 floz 30.5
8310100 Blue or roquefort cheese dressing, lcup 245

1 tbsp 15.3
8210200 Corn oil leup 218

1 tbsp 13.6
8310710 Mayonnaise, made with yogurt l cup 220

1 tbsp 13.8
9241031 Soft drink, cola-type 1 floz 31

1 can (12 fl oz) 369
9241061 Ginger ale 1 floz 30

1 can (12 fl oz) 366
9251015 Apple juice drink Tcup 250

1 floz 313
9251061 Fruit drink 1 cup (8 fl oz) 248

(includes fruit punches and fruit ades) 1 floz 31.0

BLS collects a representative sample
of retail prices in 85 urban areas
throughout the Nation. Although the
BLS prices are considered the best
source of representative prices, they
include only a limited number of foods.

The Scantrack® system has information
on all scannable products in grocery
stores having annual sales of a least

$2 million, which account for about 82
percent of all grocery sales. It provides
such information as brand names and
container sizes. AMS prices were used
to compute the prices of fresh fruits and
vegetables that were not available in the
BLS and the Scantrack® databases.
Data from NMFS were used to compute
the prices of fresh fish and fish products
that were not available in the BLS

and the Scantrack® databases (/).

2-4 Appendix

Methodology

Identification of Foods Reported
Consumed and Their Recipe
Ingredients

Foods reported consumed in the CSFII
1989-91 by individuals age 1 year and
older were identified from the Record
Type 30. Alcoholic beverages were not
included because they are not a part of
the Food Guide Pyramid food groups.

Recipes for the foods reported con-
sumed were extracted from the CSFII
1989-91 survey recipe file. The names
of the recipe ingredients, their amounts
in the recipe, and the yield of the recipe
were used to estimate prices of the foods
reported consumed. Recipe ingredients
were identified through a disaggrega-
tion process. Figure 1 shows the disag-
gregation of chili con carne with beans.

Establishing the "Purchased" Ferm
of Recipe Ingredients

Recipe ingredients that could be pur-
chased in the form used in the recipes
were separated from the other ingredients.
These were ready for pricing. Most
ingredients were in this form. Examples
of such foods are milk, yogurt, cheese,
butter, cream, breads, muffin, flour,
ready-to-serve soups, baby foods, oils,
salad dressings, soft drinks, ready-to-eat
cereals, cookies, crackers, candies,
luncheon meats, sausages, salt, and
spices.

A recipe where all ingredients could be
directly purchased is given in table 3,
p. 30. The dry potato flakes, milk, mar-
garine, and salt in the recipe for mashed
potatoes may be purchased in the form
required by the recipe. Recipe ingredi-
ents such as cooked rice, cooked pasta,

Family Economics and Nutrition Review


Thrifty Food Plan, 1999

FOOD LIST

Week |: Food for a Family of Four!

Fruits and Vegetables
Fresh?:
Apples
Bananas
Melon
Oranges
Cabbage
Carrots
Celery

Green pepper
Lettuce, leaf
Onions
Potatoes
Zucchini

Canned:
Applesauce
Peaches
Pears

Green beans
Spinach
Tomato paste
Tomato sauce
Tomato soup

Frozen:

Orange juice, concentrate
Green beans

Peas

Breads, Cereals, and Other Grain Products
Bagels, plain, enriched
Bread crumbs

Bread, white, enriched
English muffins

French bread, enriched
Hamburger buns, enriched
Crackers, snack, low salt
Oatmeal, quick, rolled oats
Ready-to-eat cereal (flakes)
Barley, pearl

Flour, enriched

Macaroni, enriched
Noodles, yolk-free, enriched
Rice, enriched

Milk and Cheese
Evaporated milk
Milk, 1% lowfat
Milk, whole
Cheddar cheese

(6 small) 1 Ib 8 oz
(11 medium) 2 Ib 12 oz
1lb
(26 small) 5 Ib 7 oz
402
1 tb 4 oz
302
3oz
402
21b8 oz
11 lb 14.02
70z

202
1 Ib 10 0z
13 oz
1202
10 02
60z
1lb1 oz
10.5 oz

8 12-0z cans
Soz
Soz

(8) 1b
20z
2.21b
8
80z
8
4oz
30z
607
4o0u
Lib 8 oz
1 1b ll oz
21b3 oz
2b, 5 oz

16 fl oz
2% gal
3qt
8 oz

Meat and Meat Alternates
Beef chuck roast
Beef, ground, lean
Chicken, fryer
Fish
Breaded portions, frozen
Cod, frozen
Tuna fish, chunk-style, water-pack
Turkey breast
Turkey, ground
Turkey ham (deli)
Beans, kidney, canned
Beans, lima, dry
Beans, northern, canned
Beans, garbanzo (chickpeas), canned
Eggs, large

Fats and Oils

Margarine, stick

Shortening.

Salad dressing, mayonnaise-type
Vegetable oil

Sugars and Sweets

Sugar, brown

Sugar, granulated
Chocolate pudding, instant
Lemonade (ready-to-drink)

Other Food Heme?
Baking powder
Baking soda

Beef bouillon cubes
Black pepper, red pepper
Catsup

Chicken bouillon cubes
Chili powder
Cinnamon
Comstarch

Cumin

Dry mustard
Gelatin, unflavored
Lemon juice, bottled
Onion powder
Oregano

Paprika

Parsley flakes

Salt

Soy sauce

Sweet pickle relish
Vanilla

Vinegar

2.51b
2.4 1b
1.5 1b

1lb
1b
1202

2lb4o0z
21b
lloz

1 lb 11loz
60z
9oz
10 0z
16

Tox
2oz
1b
9 floz

202
1lb
302
1 gal

1Provides food for a family of four. Amounts of food shown are for foods actually used during the week.
2Substitute other fruits or vegetables in season that contain similar nutrients if they are better buys.
35mall amounts.used in preparing recipes and other foods in the menus and recipes; purchase as needed.

Center for Nutrition Policy and Promotion ES - 9



Thrifty Food Plan, 1999

A preliminary in-home interview by PSU researchers with the food stamp
households reviewed the project and presented the evaluation instruments,
sample weekly menus, food shopping lists, and recipes to be evaluated. The
food stamp food preparer was asked to shop for and prepare meals and
snacks, consume them with their families,and evaluate them for acceptability.
Each participating household received a “start-up kit” consisting of a 9- by 13-
inch baking dish, an 8-inch square baking dish, a 3-quart saucepan, and
measuring cups and spoons.

Evaluation began by the PSU researcher accompanying the food preparer on
the shopping trip. During the week, the PSU researchers interviewed
household members in three personal visits to the home along with one
telephone call every other day to obtain reactions on the previous day's
menus and recipes. After the 1-week period, a final interview was conducted
to obtain household members’ comments on the overall acceptability of the
sample menus and recipes.

Information on usual household food preferences and eating, shopping, and
food preparation practices was obtained. The household member primarily
responsible for food purchase and preparation evaluated the 12 recipes.
Menus and recipes were evaluated daily by the households based on ease of
preparation, familiarity, taste, adequacy of amount, and overall acceptability.
The primary meal preparer and the other three household members
completed sensory evaluations of the food items made from the 12 recipes in
one of the two weekly menus. If there were young children, the primary food
preparer assisted or completed their evaluation forms. Household members
used the same 9-point hedonic scale for rating quality of food products that
was used in evaluating the products in the food laboratory. For households, a
mean score of 5 or higher was considered an acceptable score because the
homes of participants provided a more informal environment than the food
laboratory.

Overall, households gave acceptable ratings to the menus and recipes for both
weeks, with three of the four food preparers each week rating the meal plan
as “good.” Average ratings were slightly lower in Week 1 because one recipe
Saucy Beef Spaghetti) was rated unfavorably. It was subsequently replaced
with Saucy Beef Pasta (appendix 8). Remarks of the households showed that
some of the households were not accustomed to using recipes. Despite this
fact, they did not find the food preparation techniques used in preparing food
items in the menus unacceptable. At least two of the eight households
required additional guidance in preparing the meal plans, such as measuring
ingredients and following appropriate cooking techniques, because they
lacked basic cooking skills needed to prepare food items from the recipes.

Center for Nutrition Policy and Promotion 39


Thrifty Food Plan, 1999

ii Center for Nutrition Policy and Promotion

Translating the Revised Thrifty Food Plan Market Baskets
into Sample Meal Plans ..........-...-sc00csccceeeeeeesseneenesesnnecsseessessserssneess 3S

Menu and Recipe Development
Implementing Nutritional Standards and Cost Limits .
Nutrient and Food Guide Pyramid Analyses of Menus
and Recipes

Recipe Testing ...

Food Stamp Household ‘Evaluation of Menus and Recipes .

Conclusions and Implications 2000.00... cece ceneteeneneeeeneneeetneeeesens 4t

References .....cccccccssssessssssiesssssesesssnseecssseesssseeseesseesssssetsnnnneessssateessensenssnee 42

Appendix 1: Reprint-Does the 1983 Thrifty Food Plan Provide a
Nutritionally Adequate Diet at the Cost Level Currently Used? .......... V1

Appendix 2: Reprint-A Methodology to Price Foods Consumed:
Development of a Food Price Database

Appendix 3: Food Group Database Documentation .

Appendix 4: Menus, Weeks I and II .

. 41

Appendix 5: Introduction to Recipes, Recipe List, and Forty Recipes ...... 5-1

Appendix 6: Food Lists, Weeks [and U ....sssscccsccccseeertecstenneeessenees OL
Appendix 7: Survey Instruments ............:-eceeeeceeeeinteeessscereeeeeeees Tol
Appendix 8: Table-Households’ Mean Sensory Rating for Recipes .......... 8-1


Thrifty Food Plan, 1999

TS
This study shows
that the TFP-83
does not meet
current nutritional
recommendations
for several nutrients
and dietary
components.

1-12 Appendix

Although the nutritive value of TFP-R
was much improved over that of TFP-
83 in terms of RDA, the TFP-R con-
tained 100 to 300 more calories than
TFP-83, and the levels of total fat and
saturated fat for each of the 11 sex-age
categories failed to meet current dietary
guidance. In addition, fat levels for
males 20-50 years of age and males
and females 51 years of age and older
exceeded the 1983 standard of 35 per-
cent or less of total calories. No stand-
ard for saturated fat was established for
TFP-83 so a comparison of saturated
fat values in TFP-R and TFP-83 was
not attempted.

Cholesterol levels for all sex-age groups
in TFP-R fell below the TFP-83 standard
of 350 mg per day (table 4), with six

of the sex-age groups falling below

300 mg per day. TFP-R sodium levels
ranged from 1,100 to 1,500 mg per
1,000 kcal for the sex-age groups.
Although the standard of 1,600 mg per
1,000 kcal is met, the caloric increase in
the TFP-R’s nutritive value contributed
to an overall increase in sodium for all
sex-age Categories, except children 1-2
years old.

Can a TFP Be Developed That
Meets Dietary Recommenda-
tions at Current Cost Level?

For the TFP-PR, a computerized mathe-
matical model was used to generate a
practical and acceptable consumption
pattern for each of the 11 sex-age cate-
gories. This model, which was used in
the development of TFP-83 (1,15),
minimizes the changes that households
need to make in consumption patterns
to meet the goal of obtaining a nutritious
diet at the current cost level. Dietary
standards used in TFP-83 (/,/5) were
updated in the model to reflect the
1989 RDAs and to include additional
constraints for fat, saturated fat, and

cholesterol. Recalculated nutritive values
for the 31 food groups based on the 1987-
88 NFCS and USDA's Nutrient Data
Bank data were used to update the nutri-
tive value of foods in the consumption
patterns of the TFP-83. No other data
modifications were made to TFP-83,
and average unit costs of each food
group were held constant. The model
compared the updated nutritive values
to the revised dietary standards and

made any necessary adjustments in the
consumption patterns, Thus, the optimum
food plan (quantities of the 31 food
groups for a week) that met dietary
standard constraints at the current cost
was selected for each sex-age category.

The TFP-PR generated by the model
illustrates a possible and practical
consumption pattern for each of the

1] sex-age groups (table 5). Current
dietary standards are met for all nutri-
ents and dietary components except
zinc, for five sex-age categories (table
6). Although not a complete revision
of TFP-83, TFP-PR represents a link of
1977-78 NFCS consumption data with
up-to-date food composition informa-
tion and food codes from the 1987-88
NFCS, This step is useful in determin-
ing the feasibility of generating a new
TFP using current dietary recommenda-
tions. This plan is not currently used

by the U.S. Department of Agriculture
but represents the results of exploratory
research on food pian development.

Several shifts in food group quantities
are apparent when comparing the
TFP-PR and TFP-83. In the development
of TFP-83, minimum and maximum
quantities that could be included in the
food plan were predetermined (/5).
Such limits helped to assure that the
food plan would be practical as a basis
for meal preparation. In TFP-83, the
lower and upper limits were based on

Family Economics and Nutrition Review



Thrifty Food Plan, 1999

The Food Guide Pyramid servings profile of each of the 44 food categories
was also an input into the model, The average weighted number of servings
of grains, vegetables, fruits, milk products, and meat/meat alternates contained
in each of the 44 food categories was considered. Many food categories
yielded servings for only one Pyramid food group; for example, cheese
contributed servings to the milk products group only. Other food categories
contributed servings to more than one Pyramid food group; mixed grains may
contain servings of grains, vegetables, and meat/meat alternates.

Model Constraints
Dietary standards

The revised TFP incorporates current knowledge about dietary needs and
recommendations. Table 2 shows major differences in dietary standards
between the old and the revised plan. The new TFP market basket for each
age-gender group meets dietary standards for (1) food energy and 15 essential
nutrients (protein, vitamin A, vitamin E, vitamin C, thiamin, riboflavin, niacin,
vitamin Bg, folate, vitamin B,2, calcium, phosphorus, magnesium, iron, and
zinc), (2) total fat and saturated fat, (3) cholesterol, (4) carbohydrate, and (5)
serving recommendations of the Food Guide Pyramid. The revised TFP also
considered recommendations for sodium, dietary fiber, and caloric sweetener/
added sugar.

The 1989 Recommended Energy Allowances (REAS) and the Recommended
Dietary Allowances (RDAs) for various age-gender groups are the level of
intake of food energy and essential nutrients considered adequate to meet the
nutrient needs of practically all healthy Americans in the group (National
Academy of Sciences, 1989b). For the revised TFP the market basket for each
age-gender group had to meet the group’s 1989 REA and 100 percent or more
of its 1989 RDAs for the 15 essential nutrients. Because the age-gender groups
used in this study do not correspond exactly with the 1989 REAs and RDAs,
CNPP interpolated REAs and RDAs.

Consumption limits for fat and saturated fat in the revised TFP market baskets
were based on the 1995 Dietary Guidelines for Americans (USDA and DHHS,
1995). These Guidelines recommend that adults and children ages 5 and older
consume no more than 30 percent of total food energy (calories) per day
from total fat and less than 10 percent of calories per day from saturated fat.
For children under age 2, the guidelines for fat do not apply. For children ages
2 to 5, the guidelines recommend reducing intake of total and saturated fat
gradually to no more than 30 percent (total fat) and less than 10 percent
(saturated fat) of total calories per day by the time the. child is about 5 years
old (USDA, 1995) because young children need sufficient calories for growth
and development. Total and saturated fat consumption was therefore
unrestricted for children age 1 and was constrained at consumption levels

for children ages 2 to 4.

Center for Nutrition Policy and Promotion 11


Thrifty Food Plan, 1999

Table 3. Nutritive value! of food in the 1983 thrifty food plan (TFP-83) as a percent of 1980 RDAs?

Children (years) Males (years) Females (years)
Food component 1-2 3-5 6-8 9-11 12-14 15-19 20-50 Sl+ 12-19 20-50 51+

Percentage of Recommended Dietary Allowance (I: 980)

Protein 238 «204. «Ss 202,'—s«2000's«i202s:—é=‘iS sd Ss18Zsi19868——«8G
Vitamin A 214 «189s«167,)s«159s 1381261438 BLT
Thiamin 194 181S's«s4BesiaSKs(siaSsassSG—Ci«dT—ss176—S—«16
Riboflavin 237. «207,—~=—i«C«aAT—“‘(iédSS:~=sOSS 150144 145208 176173
Niacin 290 «2812218224 232,232,235, 51S 276 = 3068S 285
Vitamin B-6* 154114 955 100 101 9° gs go?
Vitamin B-124 205 «155 «= 128—St—i«i«d49'—i‘iSHs—(ié«dTHSC“ié‘i GCC 20168190
Folate* 263 «156 103 9 = 8®—is®— 94 298°
Vitamin C 143 0«152,s«174-—s201.—'sa170”—«*143BssSSs1380 186 176s
Vitamin B* go 0104S ss123'si44ssi4As1238sBs«d10—s—itiéD 97 828
Calcium 100 ©=100's«120,—'=s«s120—'—s«*t00-—'—=‘i0stsiaSs1—s«is 14
Iron 9° US 151 136 116 123 209 194 105 100 171
Magnesium* 10 86129 s112s—sa—ia—sids208 2 SB 104
Phosphorus 144 «2148s—«6Bes—“(tidSS Cs 162s203,Ss«d197s«d143 «188
Zine so go®—‘i‘cwsé«~OO CK 8SsiSsisi—“(itik 8B

Composition of diet
Food energy (kcal) 1300 1600 2100 2400 2700 2800 2700 2400 2100 2000 1800
Cholesterol* (mg) 230 230 220 270 270 330 350 350 250 350 350

Sodium‘(mg) 1600 1900 2300 2700 3000 3700 4000 3000 3100 3000 2300
Percentage of energy

Total fat 32 35 34 34 34 35 35 35 32 35 35

Protein 17 14 12 13 14 13 13 15 16 7 18

1Nutritive value of the edible portion of food as purchased, adjusted to allow for losses in cooking for vitamins, except folate. One-half of the drippings and
trimmable fat from meat, poultry, and fish was assumed as discard.

2Nlutritive value per pound of food groups is based on the average quantities of foods used by a special group of about 4,400 low-income houscholds (eligible
for the Food Stamp Program) surveyed November 1977-March 1978 as part of the Nationwide Food Consumption Survey 1977-78.

3RDA derived for specified sex-age categories by interpolation.

4Based on limited food composition data.

SAlthough the plan failed to provide the RDA, it met standards specified for the plan.

Source: U.S. Department of Agriculture, Human Nutrition Information Service, 1983, The Thrifty Food Plan, CND{Adm.) No. 365, p. 25.

Is the 1983 TFP Nutritionally specified in TFP-83 (table 1) foreach of With the exception of magnesium,
Adequate? the 11 sex-age categories. These values _the nutritive value of food in TFP-R.

were then compared with the revised exceeded the dietary RDA standards
To determine the nutritional adequacy dietary standards to determine the originally specified in TFP-83 (tables 3
of TFP-R, the recalculated nutritive nutritional adequacy of the consumption _and 4). Values for zinc, vitamin B-6,
value for each food group was multi- pattern of a particular sex-age category. _ and vitamin E, which did not meet 100
plied by the food group quantity

Family Economics and Nutrition Review

1-10 Appendix


Thrifty Food Plan, 1999

based on the most recent information on
food composition, food consumption,
food costs, and nutritional requirements
available at that time.

The most recent revision of the TFP
was published in 1983 (6). As do the
more costly plans, the TFP specifies the
quantities of different types of foods (or
food groups) that households may use
to provide nutritious meals and snacks
for household members (table 1, p. 4).
The assortment of foods in the plan is
based on food consumption patterns of
families with relatively low food costs
and allows for a nutritious, palatable, and
economical diet. The TFP includes larger
proportions of foods that are economi-
cal sources of nutrients than do the
other plans.

A revision of this plan was scheduled
for 1993 using 1987-88 Nationwide Food

This revision would have incorporated
changes in nutritional recommendations,
food composition, food consumption
behavior, and food costs; however,
because of nonresponse issues related.
to the data source, the revision was not
completed (5). Historically, the NFCS
has been a significant data sousce in the
development of USDA food plans by
providing two types of information:
food used by households during a 7-day
period and the costs for these foods;
and the food eaten by individuals in the
same households during a 3-day period
(22).

Because of the length of time between
usable USDA surveys for food plan
development, the Center for Nutrition
Policy and Promotion! (which develops
the TFP) and the Food and Consumer
Service® (which administers the TFP)

jointly approved an evaluation of the
1983 TFP. This article reports the
results of this evaluation, which con-
sisted of a review of the 1983 TFP
(TFP-R) and a partial revision of the
1983 TFP (TFP-PR). Three research
questions were addressed: (1) Is the
1983 TFP nutritionally adequate in
terms of current dietary recommendations
(TFP-R)? (2) Can a TFP be developed
that meets dietary recommendations
at current cost level (TFP-PR)? and
(3) What are the implications of these
findings?

‘The 1983 TFP was developed by the U.S.
Department of Agriculture’s Human Nutrition
Information Service (HNIS), Nutrition Education
Division. The Center for Nutrition Policy and
Promotion (CNPP) was created December I,
1994. CNPP is comprised of the former Nutrition
Education Division of HNIS and the former
Family Economics Research Group of the
Agricultural Research Service.

?Food and Consumer Service was formerly

Consumption Survey (NFCS) data. Food and Nutrition Service.
Definition of Terms
TFP-83. Most recent revision of the thrifty food plan.
TFP-R. Review of the TFP-83.
TFP-PR. Partial revision of the TFP-83.
Features of each term
Dietary Sex-age Consumption Foods and Food Pounds of
Term Methods standard groups patterns nutrient data groupnames _food groups
TFP-83 TFP-83 TFP-83 TFP-83 NFCS! 77-78 | NFCS 77-78 TFP-83 TFP-83
TFP-R TFP-83 Updated TFP-83 NFCS 77-78 NFCS 87-88 TFP-83 TFP-83
TFP-PR TFP-83 Updated TFP-83 NFCS 77-88 NFCS 87-88 TFP-83 Recalculated
1 Nationwide Food Consumption Survey.

1995 Vol. 8 No. 3

Appendix 1-3



Thrifty Food Plan, 1999

Data and Methods

Data

4 Center for Nutrition Policy and Promotion

Two main data sources were used in revising the TFP market baskets: the
USDA 1989-91 Continuing Survey of Food Intakes by Individuals (CSFID and
the Food Price Database. The Food Price Database was created by CNPP with
assistance from the USDA Economic Research Service by merging food items
from the CSFII with national data on food prices.

1989-91 Continuing Survey of Food Intakes by
Individuals

The CSFII provides detailed information on people’s reported intake of food
at home and away from home as well as extensive demographic and
socioeconomic information. The CSFII is nationally representative of
individuals living in households in the 48 coterminous States. Lower income
households are oversampled to increase the precision level in analyses of this
group. Sampling weights to make the sample representative of the U.S.
population were used in this study.

For the 1989-91 CSFII, dietary intakes of individuals were collected over 3
nonconsecutive days. Day-1 data were collected using in-person interviews
and a 24-hour dietary recall method.? This study utilized the Day-1 food
intake data of individuals ages 1 and older in households with income at or
below 130 percent of the U.S. poverty threshold. For children under age 12,
the parent or main meal planner furnished the information, often with the
assistance of the child.

Individuals with household income at or below 130 percent of the poverty
threshold were included in this study because this income level represents
the upper threshold for Food Stamp Program eligibility. The final sample
consisted of about 7,800 individuals ages 1 and older from low-income
households. These individuals reported consuming about 4,800 different
foods, Information on the ingredients, nutrient content, and amount
consumed of each of these foods is contained in the CSFII data sets.

Food Price Database

The Food Price Database was constructed specifically for this study by
merging information from the CSF on foods consumed with price data from
national data sets.> This was required because while the CSFII has extensive

2 For the other 2 days, food diaries were kept by participating individuals; however, response
rates were lower than the first day’s, and subsequent days were not used for this analysis. One-
day data have been indicated in prior research to be reliable measures of usual intakes of
groups of people Basiotis et al., 1987).

3 See Appendix 2 for a detailed description of the construction of the Food Price Database
(Bowman, 1997). The process involved the necessity of converting from foods in the form
consumed to foods in the form purchased and back to the consumed form.


Thrifty Food Plan, 1999

Thrifty Food Plan
Market Baskets by
Food Group

Grains account for 8 to 14 percent of the revised TFP market baskets for the
various age-gender groups. Grains account for a larger share for males ages 15
to 50 than for the other age-gender groups (table 5).

Vegetables account for 11 to 19 percent of the revised TFP market baskets for
children and adolescents ages 1 to 19 and 17 to 21 percent for females and
males ages 20 and older.

Fruits make up 12 to 18 percent of the revised TFP market baskets for
children and adolescents ages 1 to 19, 17 to 19 percent for females ages 20
and older, and 19 to 25 percent for males ages 20 and older. The fruits group
constitutes the largest single share of pounds in the TFP basket for males ages
51 and older. The vegetables and fruits groups combined generally make up a
larger share of the TFP market baskets for adults, compared with the two
groups’ share of the market baskets for children.

Milk products account for the largest share of food by weight in the revised
TEP market baskets for children and most adults: 21 to 42 percent. For
children and adolescents ages 1 to 19, the milk products group accounts

for 26 to 42 percent of total pounds of their TFP market baskets, with
preschoolers having the largest share of milk products. The share of milk
products declines for children after age 1 until ages 9 to 11; it then increases
after this age. Milk products account for 24 to 26 percent of the TFP market
baskets for females ages 20 and older and 21 to 24 percent for males ages 20
and older.

Meat/meat alternates account for 14 to 17 percent of the revised TFP market
baskets for the various age-gender groups.

Otber foods (fats, oils, and sweets) account for 7 to 15 percent of the TFP
market baskets for the various groups. These other foods make up a par-
ticularly large share of the revised TFP market basket for females ages 20 to
50. For these women, foods such as fruit drinks, soft drinks, and ades provide
inexpensive sources of calories after all other dietary standards are met.

Center for Nutrition Policy and Promotion 21


Thrifty Food Plan, 1999

Conclusions and Implications

Results of the TFP study indicate that minimal-cost, nutritious meal plans
based on the revised TFP market basket were feasible and acceptable to
sample houscholds. The list of foods and quantities specified in the market
basket ensure that the menus can be applied broadly to a national population.
Because the foods and meal plans were designed to meet nutritional
standards, the meal plans show one way of eating a healthful diet on a low-
cost budget.

These meal plans replace those that accompanied the previous TFP and are
published in Preparing Nutritious Meals at Minimal Cost (USDA, 1999). This
booklet provides information, for use by educators and other information
multipliers, that teaches Americans living on a tight budget how to prepare
foods for a healthful diet.

Our data indicate that assisting households to enhance their skills in basic
food preparation and meal management will improve the chances of low-
income and other families to benefit from these meal plans. These skills as
well as efficient and economical food shopping techniques should be
enhanced through nutrition and consumer education efforts.

Center for Nutrition Policy and Promotion 41


Table 1. Food categories and foods in each category, Thrifty Food Plan, 1999

Food category

Examples of foods

Grains

Breads, yeast and quick—high fiber
Breads, yeast and quick—regular fiber
Breakfast cereal—high fiber
Breakfast cereal—regular fiber

Rice and pasta

Cakes, pies, and other sweet bakery
products

Grain-based snacks
Grain mixtures-—regular fat

Grain mixtures—lowfat

Vegetables and fruits

Potato products—high fat

Potato products—regular fat
Green-yellow vegetables—added fat

Green-yellow vegetables—no added fat

Other vegetables—added fat
Other vegetables—no added fat

Mixed vegetables—added fat
Mixed vegetables—no added fat

Citrus fruits, melons, berries, and juices

Other noncitrus fruits and juices

Milk products
Milk and milk-based foods—regular fat

Milk and milk-based foods—lower fat

Cheese

Whole wheat, rye, oatmeal, bran, and pumpemickel rolls and breads; com tortillas and taco
shells; and muffins, bagels, waffles, and pancakes made from whole-grain flours or
containing bran

White rolls and breads; muffins, bagels, waffles, pancakes, and scones not made from
whole-grain flours or containing bran; and biscuits, combread, and croissants

Oatmeal, barley, bulgur, oat bran cereals, and ready-to-eat cereals having 3.7% or more
fiber (i.e., shredded wheat)

Corn meal or grits, cream of wheat, and ready-to-eat cereals having less than 3.7% fiber
(i.e., corn flakes)

All types of rice, spaghetti, noodles, and macaroni

Cakes, cookies, pies, pastries, doughnuts, sweet rolls, croissants with sweet filling,
sweet crackers including graham crackers, and breakfast or granola bars

Crackers, popcorn, pretzels, and salty snacks

Tacos, burritos, enchiladas, pasta and rice with meat, pizzas, and egg rolls having 6%
or mote fat content

Rice and pasta with vegetables and/or beans, and noodle or rice soups with vegetables
and/or meat having less than 6% fat content

Potato chips, French-fried potatoes, hash browns, potato puffs, potato patty; and
potato salads and mashed potatoes with added fat, eggs, and cheese

Boiled, baked, scalloped, mashed, and stuffed potatoes; and potato salad, German style
All dark-green and deep-yellow vegetables such as broccoli, chard, collard greens,

kale, spinach, carrots, pumpkin, squash, and sweet potato—with or without added
fat; and juices from these vegetables

All other vegetables such as beans, beets, cabbage, cauliflower, corn, cassava,
eggplant, green peas, lettuce, bell pepper, snow peas, tomatoes, turnip, and Brussels
sprouts that are not dark-green or deep-yellow vegetables—with or without added
fat; and juices from these vegetables

Mixed vegetables containing corn, lima beans, and peas; vegetable salads; stuffed
vegetables; and other mixed vegetable dishes —with or without added fat. Mixed
vegetables with added fat include creamed peas and carrots, batter-dipped fried
vegetables, cole slaw with dressing, and vegetables in combination with other foods
such as cheese and nuts

Limes, lemons, grapefruits, oranges, and tangelos; melons such as cantaloupe, honeydew,
and watermelon; berries such as blackberries, blueberries, cranberries, raspberries, and
strawberries; and juices from these fruits

All other noncitrus fruits such as apples, apricots, bananas, cherries, grapes, papayas,
peaches, pears, and plums; and their juices

All fluid, evaporated, condensed, and dry whole milk; regular yogurt; all fluid creams;
cream substitutes; cream cheese; and dips

All fluid, evaporated, and dry reduced-fat and skim milks; buttermilk; and lowfat or
nonfat yogurts

Natural, processed, and imitation cheeses, cottage cheese, cheese spreads, cheese dips,
and cheese soups

Continued

Center for Nutrition Policy and Promotion 7


Thrifty Food Plan, 1999

3-4 Appendix

batter-dipped fried vegetables; and vegetable casseroles with cheese are
examples of foods in this category. This group is subdivided into two
categories based on whether any fat was added during cooking. The survey
recipe database was used to determine if fat was added to the vegetable
during cooking. If fat was added, the vegetable was placed in the added fat
category, and if no fat was added, the vegetable was placed in the no added fat
category.

Citrus fruits, melons, berries, and juices. includes citrus fruits, such as limes,
lemons, grapefruits, oranges, tangelos, and tangerines; melons, such as
cantaloupe, honeydew, and watermelon; and berries, such as blackberries,
blueberries, cranberries, raspberries, and strawberries. Fruit juices from these
fruits are included in this food category.

Other noncitrus fruits and juices: includes apples, apricots, bananas, cherries,
grapes, papayas, peaches, pears, and plums. Fruit juices made from these fruits
are also included in this food category.

Milk Products

Milk and milk-based foods—regular fat: includes all fluid, evaporated,
condensed, and dry whole milk (fat content 3 percent or higher by weight) as
well as regular yogurt, coffee creams, cream substitutes, whipping creams,
sour creams and dips, and neufchatel/cream cheese and dips. For dry milk,
the fat content was equivalent to whole milk after reconstitution.

Milk and milk-based foods—lower fat: includes all fluid, evaporated, and dry
reduced-fat milk (fat content 2 percent by weight), light milk (fat content 0.5
to 1 percent by weight), and skim (fat-free) milk as well as lowfat or nonfat
yogurt (fat content less than 1.55 percent by weight). Tofu yogurt was also
included in this category. For dry milk, the fat content was equivalent to
reduced fat, light, or skim milk after reconstitution.

Cheese: includes natural, processed, and imitation cheeses; cottage cheese;
cheese spreads; cheese dips; and cheese soups. These foods were not
subclassified into a regular and a lowfat category because the average amount
of cheese reported consumed was too low to be separated into two
categories and be used in the mathematical model.

Milk-based drinks and desserts—regular fat; Milk-based drinks and

desserts—lower fat: includes milk-based drinks, such as flavored milk, malted
milk, eggnogs, cocoa, hot chocolate, infant formulas, meal replacement drinks,
soy-based drinks, and milk-based dry mixes; dairy desserts made with ice milk,
ice cream, and frozen yogurt; sherbet, puddings, and custard; and tofu frozen
desserts. Milk-based drinks with a fat content equivalent to that of whole mi
(fat content 3 percent or higher by weight) and dairy desserts having more
than 6 percent fat content by weight were placed in the regular fat category.


Thrifty Food Plan, 1999

Table 9. Percentage distribution of milk product categories in the Thrifty Food Plan market baskets,
by age-gender group, 1999

Total pounds of food per week 18.22 17.88 20.02 24.66 27.63

Milk products

‘Total pounds of milk products per week 7.67 6.81 6.94 7.53 7.23

Percent milk product pounds per week

Whole milk, yogurt, and cream 98 95 54 23 36

Lower fat and skim milk and - - 39 74 56
lowfat yogurt

Cheese 1 1 2 1 2

Milk drinks and milk desserts 1 4 5 2 6

0-50 yrs PyTS

Total pounds of food per week 31.90 30.45 26.48 32.42 34.70 33.30 30.63
Milk products

Total pounds of milk products per week 10.74 7.04 6.80 10.63 10.98 7.05 7.22

Percent milk product pounds per week
Whole milk, yogurt, and cream 7 26 20 25 19 35 24
Lower fat and skim milk and 80 69 16 72 79 60 74
lowfat yogurt

Cheese 1 2 1 1 1 3 1
Milk drinks and milk desserts 2 3 3 2 1 2 1

28 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

the 1977-78 Nationwide Food Consump-
tion Survey. The CSFIE 1989-91 did not
collect household food use data. In the
absence of food expenditure information,
the Food Price Database offers a way

to price the foods. The primary use of
this database is to study the cost of
nutritious diets such as the USDA

food plans.

Acknowledgment

The author expresses appreciation

to K. Marcoe and R. Powell of the
Nutrition Promotion staff and members
of the Nutrition Policy and Analysis
staff of the Center for Nutrition Policy
and Promotion for their assistance in
data verification and technical support.

1997 Vol. 10 No. 1

References

1, Lutz, S. 1996. U.S. Department of Agriculture, Economic Research Service.
Unpublished data.

2. U.S. Department of Agriculture, Agricultural Research Service. 1975. Food Yields
Summarized by Different Stages of Preparation. Agriculture Handbook No. 102.

3. U.S. Department of Agriculture, Agricultural Research Service. 1976-1992.
Composition of Foods. Agriculture Handbook No. 8 (1-21) and Supplements.

4. U.S. Department of Agriculture, Agricultural Research Service. 1989-1991.
Continuing Survey of Food Intakes by Individuals 1989-91 data.

5. U.S. Department of Agriculture, Agricultural Research Service. 1989-1991.
Continuing Survey of Food Intakes by Individuals 1989-91 Survey Recipe File.

6. U.S. Department of Agriculture, Agricultural Research Service. 1989-1991.
Continuing Survey of Food Intakes by Individuals 1989-91 Survey Food Code Book.

7. U.S. Department of Agriculture, Economic Research Service. 1995. Informational
memorandum—A verage retail prices for food items for 1989, 1990, and 1991.

Appendix 2-9


Thrifty Food Plan, 1999

Feature Articles

Does the 1983 Thrifty Food Plan
Provide a Nutritionally Adequate
Diet at the Cost Level Currently Used?

By Shirley Gerrior
Nutritionist

Center for Nutrition Policy and Promotion

This study is an evaluation of USDA's thrifty food plan, revised in 1983. It
consists of two components: (1) a review of the nutritional adequacy of the
1983 plan and (2) a partial revision of the 1983 plan adjusted for updated
nutrient data and dietary standards at a specified cost level. Data used are
from the 1977-78 and 1987-88 Nationwide Food Consumption Surveys and
USDA's National Nutrient Data Bank. The review shows that with the exception
of magnesium the nutritive value of the 1983 thrifty food plan meets or
exceeds dietary standards used in the development of the 1983 plan. The
1983 thrifty food plan fails to meet current recommendations for total fat,
saturated fat, and cholesterol for most sex-age groups. The partial revision
generates a nutritious diet that meets dietary guidance and 100 percent of
the 1989 RDAs for all nutrients except zinc at the current thrifty food plan
cost level. This evaluation identifies the limitations of the plan currently used
but also shows that a nutritious plan can be developed that meets current
dietary recommendations. These findings are useful to USDA researchers
and policymakers as they prepare to revise the thrifty food plan.

he U.S. Department of
T Agriculture (USDA) has
prepared guides for select-

= ing nutritious diets at differ-
ent levels of cost for 70 years. Early diet
guides or plans of the 1920's provided
the consumer with practical and eco-
nomical advice on healthy diets. In
1933, diet plans were developed at four
levels of nutritive content and cost—the
restricted diet for emergency use, the
minimum cost diet, the moderate cost
diet, and the liberal cost diet. The two
Jower cost plans were written

1-2 Appendix

for low-income families particularly
affected by the Great Depression and
the Dust Bowl. Since then, food plans
have been revised periodically to reflect
up-to-date nutritive information,
consumption behavior, and food prices
(2). In the early 1960's, the economy
food plan was designed to cost 75 to 80
percent of the USDA low-cost plan
while providing a nutritionally adequate
diet for families who had less money to
spend on food (2). This plan was used
as a basis of the food stamp allotment
until it was replaced by the thrifty food
plan (TFP) in 1975. The TFP was

Family Economics and Nutrition Review


Thrifty Food Plan, 1999

2-10 Appendix


Thrifty Food Plan, 1999

Appendix 6
Food Lists

Week I
Week IT

Appendix 6-1



Thrifty Food Plan, 1999

64 Appendix



Thrifty Food Plan, 1999

Mathematical Model

Since 1975 a computerized quadratic mathematical programming model has
been used in the development of the TFP. The model selects the optimal food
plan for each age-gender group that meets the dietary standards and cost
constraints, with as little change as possible from food consumption. The
model for the revised TFP was adapted from the model used in the 1983 TFP
to accommodate the 44 food categories, additional dietary constraints, and
serving specifications of the Food Guide Pyramid. Also, the mathematical
model was upgraded to reduce the limitations of the previous model. CNPP
used the food budget shares of each of the foods within a food category as the
basis for weighting in this revision of the TFP. This is desirable because budget
shares reflect consumer preferences, so the shares weight food categories
according to consumer preferences.

Another improvement in the model is that it used logarithms of quantities
rather than actual quantities. Hence, the model is more resistant to decreases
than to increases in consumption of any food category, a more realistic
consumer behavior than symmetry of response. Nonetheless, this model—
like all models—remains an approximation of people’s consumption behavior.
The important point is that the revised TFP mathematical model provides
people with an illustrative market basket to develop into daily food plans and
recipes that provide nutritionally adequate, healthful meals at the most
economical cost.

Center for Nutrition Policy and Promotion 15


Thrifty Food Plan, 1999

Food Guide Pyramid—and the TFP cost (for 1989-91 to correspond to the
period of the food consumption data).

Dietary Standards

The revised TFP market baskets incorporate updated knowledge of nutritional
needs. The 1989 Recommended Dietary Allowances (RDAs), the 1995
Dietary Guidelines for Americans, the National Research Council’s Diet and
Health Report, and the serving recommendations of the USDA Food Guide
Pyramid form the basis of the TFP market baskets. The TFP market basket for
each age-gender group meets 100 percent or more of the group’s RDAs for 15
essential nutrients— protein, vitamin A, vitamin E, vitamin C, thiamin,
riboflavin, niacin, vitamin Bg, folate, vitamin B,2, calcium, phosphorus,
magnesium, iron, and zinc. The RDA levels for each of these 15 nutrients
represent an amount sufficient to meet the needs of all healthy people in the

group.

Recommendations for fat and saturated fat consumption for the revised TFP
market baskets were based on the 1995 Dietary Guidelines for Americans,
which recommend that adults and children ages 5 and older consume no
more than 30 percent of total food energy (calories) per day from total fat and
less than 10 percent of calories per day from saturated fat. For children ages 2
to 5, the Dietary Guidelines recommend reducing intake of total and saturated
fat gradually to no more than 30 percent (total fat) and less than 10 percent
(saturated fat) of total calories per day by the time the child is about 5 years
old. Recommendations for cholesterol and carbohydrate were based on the
National Research Council's Diet and Health Report, which recommends that
people ages 2 and over limit their daily intake of cholesterol to 300 milligrams
or less and that all people consume 55 percent or more of calories per day
from carbohydrate.

This revision of the TFP market baskets is the first one to incorporate serving
recommendations of the Food Guide Pyramid. The Pyramid specifies the
number of servings of the five major food groups (grains, vegetables, fruits,
milk products, and meat/meat alternates) people of different age-gender
groups need to eat to have a healthful diet. For this TFP revision, the market
basket for each age-gender group had to meet the recommended servings of
each of the five major food groups.

Cost Level

The research question addressed in this revision was whether households can
still meet updated nutrition standards at the cost of the previous TFP.
Accordingly, the cost of the new TFP was constrained by CNPP to equal the
average cost of the 1989-91 TFP for each age-gender group. This constant cost
was used to ascertain whether, and how, a household could achieve a
nutritious diet deviating as little as possible from existing consumption
patterns.

Center for Nutrition Policy and Promotion ES - 3


Thrifty Food Plan, 1999

Table 10. Percentage distribution of meat/meat alternate categories in the Thrifty Food Plan market
baskets, by age-gender group, 1999

Total pounds of food per week 18.22 17.88 20.02 24.66 27.63
Meat/meat alternates
Total pounds of meat/meat alternates 2.88 3.09 3.14 3.77 4.44
per week

Percent meat pounds per week
Beef, pork, veal, lamb, and game 16 16 25 32 21
Chicken, turkey, and game birds 25 25 19 10 30
Fish and fish products 5 8 3 14 26
Bacon, sausages, and Juncheon meats 2 3 6 3 4
Eggs and egg mixtures 42 28 14 16 10
Dry beans, lentils, peas, and nuts 10 20 33 25 9

es (ages)

12 20-50 yrs
Total pounds of food per week 31.90 30.45 26.48 32.42 34.70 33.30 30.63
Meat/meat alternates
Total pounds of meat/meat alternates 4,99 4.70 4.35 4.76 5.01 5.77 4.92
per week

Percent meat pounds per week

Beef, pork, veal, lamb, and game 23 34 35 32 23 25 35
Chicken, turkey, and game birds 52 34 32 37 il 29 16
Fish and fish products 9 10 9 8 24 10 5
Bacon, sausages, and luncheon meats 2 3 3 3 5 4 5
Eggs and egg mixtures 8 10 WW 7 6 7 12
Dry beans, lentils, peas, and nuts 6 9 10 13 31 25 27

30 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

Inputs

Average Consumption
of 44 Food Categories
for 12 Age-Gender
Groups

Cost per 100
Grams of 44
Food Categories

Nutrient Profile of 44
Food Categories
per 100 Grams

Food Guide Pyramid
Servings Profile of
44 Food Categories
per 100 Grams

set. The foods reported as consumed—about 4,800 different foods—were
placed into 44 TFP food categories.

The CSFII does not contain information on food prices or expenditures for
foods consumed. This information is needed to price a market basket. CNPP
developed a method to estimate the price of foods as consumed in the survey
and created the Food Price Database using national average food price data
from the following sources: the Scantrack system developed by A.C. Nielsen;
the retail prices database from the Bureau of Labor Statistics, U.S. Department
of Labor; wholesale prices for fresh produce from the Agricultural Marketing
Service, USDA; and fish prices from the National Marine Fisheries Service, U.S.
Department of Commerce.

To calculate a TFP market basket for each age-gender group, CNPP used a
mathematical optimization model. For each of the 12 age-gender groups, the
model minimizes deviations from average consumption patterns for the 44
food categories and suggests new consumption patterns that meet required
dietary standards and maintain constant cost levels. Each model consists of
four sets of data inputs and is subject to three constraints. The model is
depicted in figure ES-1. The data inputs relate to each of the 44 food
categories and include average consumption (to ensure an acceptable market
basket composed of foods that people eat), average food category price,
nutrient profile, and the Food Guide Pyramid servings profile. The constraints
in the model are dietary standards—including serving specifications of the

Figure ES-1. Thrifty Food Plan Methodology

Constraints

Dietary Standards
for 12 Age-Gender

Mathematical Groups

Optimization
Process

Food Guide
Pyramid Servings
Recommendations
for 12 Age-Gender
Groups

Optimization
Process Solution Output

TFP Maximum
Cost Allotment for
12 Age-Gender
Groups

Conversion Process
(From 44 Food
Categories to 25)

-

TFP Market Baskets for the
12 Age-Gender Groups

ES - 2 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

Table 6. Percentage distribution of grain categories in the Thrifty Food Plan market baskets,
by age-gender group, 1999

Total pounds of food per week

Grains
Total pounds of grains per week

Breads, yeast and quick
Breakfast cereals, cooked
and ready-to-eat
Rice and pasta
Flours
Grain-based snacks and cookies

Total pounds of food per week

Grains
Total pounds of grains per week

Breads, yeast and quick
Breakfast cereals, cooked
and ready-to-eat
Rice and pasta
Flours
Grain-based snacks and cookies

18.22

1.47

10
51

17.88 20.02 24.66
1.41 2.58 3.15
Percent grain pounds per week
13 20 45
63 20 3
16 5! 41

5 6 10

3 3 1

31.90

3.46

37
10

37
14
2

30.45

3.54

43

37

12
3

3

32.42

4.12

26.48
3.02
Percent grain pounds
32 29
14 10
41 48
10 12

1

14 yrs

34.70

4.85
per week
“21

1

70
7
1

27.63

3.48

39

37
13

33.30

4.71

29

61

34
YW

42
12

24 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

5-22 Appendix


Thrifty Food Plan, 1999

The 1983 TFP market baskets are outdated, because they are based on food
composition data, eating patterns, and price information that are now over
20 years old. Since then the Recommended Dietary Allowances (RDAs) and
the Dietary Guidelines for Americans have been updated, and the USDA
Food Guide Pyramid introduced (USDA, 1996). The nutrient composition of
foods has changed from the late 1970's, reflecting advances in food science,
changing dietary guidance, and evolving consumer demands for foods that are
more convenient and healthful. Changing population demographics have
resulted in the introduction of many new foods in the marketplace. Finally,
relative food prices have changed over time, affecting food choices and
consumption patterns. For all these reasons, the TFP was updated.!

1 See Appendix 1 for an evaluation of the 1983 TFP (Gerrior, 1995).

Center for Nutrition Policy and Promotion 3


Thrifty Food Plan, 1999

FOOD LIST

Week Il: Food for a F

amily of Four'

Fruits and Vegetables
Fresh”:
Apples
Bananas
Grapes
Melon
Oranges
Carrots
Celery

Green pepper
Lettuce, leaf
Onions
Potatoes
Tomatoes

Canned:

Oranges, mandarin

Peaches, canned, light-syrup
Mushrooms, canned
Spaghetti sauce

Tomato sauce

Frozen:

Orange juice, concentrate
Broccoli

French fries

Green beans

Peas

Breads, Coreals, and Other Grain Products
Bagels, plain, enriched
Bread crumbs
Bread, French
Bread, white, enriched
Bread, whole-wheat
Hamburger buns, enriched
Rolls, dinner, enriched
Ready-to-eat cereal

Com flakes

Toasted oats
Flour, enriched
Macaroni, enriched
Noodles, yolk-free, enriched
Popcorn, microwave, unpopped
Rice, enriched
Spaghetti, enriched

Milk and Cheese
Evaporated milk
Milk, 1% lowfat
Milk, whole
Cheese, cheddar
Cheese, cottage
Cheese, mozzarella

(S small) 1 lb 4 0z
(11 medium) 2 Ib 12 oz
1 lb 8 0z
1lb
(22 small) 4 Ib 12 oz
1b
5S oz
4o0z
9 oz
1lb40z
10 Ib8 oz
6 0z

13 0z
1 1b 10 0z
4oz
26 oz
8 oz

7 12-02 cans
60z
lloz

Llb7 oz
15 0z

(4) 802
302
402
21b
1b

8
4

loz
10 02
11b7 oz
1lb5 oz
1Ib20z
30z
3 lb20z
lloz

40z
9qt
4q
202
Toz
loz

Meat and Meat Alternates
Beef, ground, lean
Chicken, fryer

Chicken, thighs

Fish (flounder, cod), frozen

| Tuna fish, chunk-style, water-pack

Pork, ground

Turkey, ground

Turkey ham

Beans, garbanzo (chickpeas), canned
Beans, kidney, canned

Beans, vegetarian, canned

Eggs, large

Fats and Oils

Margarine, stick

Shortening

Salad dressing, mayonnaise-type
Vegetable oil

Sugars and Sweets

Sugar, brown

Sugar, powdered

Sugar, granulated

Jelly

Molasses

Pancake syrup

Chocolate chips, semi-sweet
Fruit drink

Fudgesicles, ice milk

| Other Food Items?

Baking powder

Baking soda

Black pepper

Catsup

Chicken broth, reduced sodium
Chili powder

Cinnamon

Chocolate drink mix, powdered.
Cumin

Dried onion

Garlic powder

Gelatin, unflavored

Italian herb seasoning

Lemon juice, bottled

Oregano

Paprika

Salt

Soy sauce, reduced sodium
Vanilla

3 Ib 15 0z

1 Ib 13 oz

2 Ib 12 0z
2lb
120z

11b7 oz
1b
lloz
1502
15 oz

11b9 oz
7

15 oz
40z
6 floz
9 floz

loz
302
9oz
8 oz
1 floz
20z
2oz
1 gal

Provides food for a family of four. Amounts of food shown are for foods actually used during the week.
{Substitute other fruits or vegetables in season that contain similar nutrients if they are better buys.
3Small amounts used in preparing recipes and other food items in the Week 1 menus; purchase as needed.

ES - 10 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

Foreword

1am delighted to present the new Thrifty Food Plan (TFP) prepared by the
Center for Nutrition Policy and Promotion with assistance from the Economic
Research Service and the Food and Nutrition Service.

The TFP serves as a national standard for a nutritious diet at a minimal cost
and is used as the basis for food stamp allotments. This is the first revision of
the plan since 1983, and that plan was based on food consumption data from
a 1977-78 survey and 1980 Recommended Dietary Allowances. The new plan
incorporates current nutritional standards, including the 1989 Recommended
Dietary Allowances, the 1995 Dietary Guidelines for Americans, and Food
Guide Pyramid serving recommendations. The plan is based on data from the
1989-91 Continuing Survey of Food Intakes by Individuals and national
average food prices.

The TFP provides food market baskets for 12 age-gender groups at the same
cost as the current food stamp allotment. Each TFP market basket identifies
the type and quantity of foods that people in specific age-gender groups could
consume at home to achieve a healthful diet that meets dietary standards.

The report also offers a sample of menus and recipes, developed under
contract by The Pennsylvania State University, that are based on the new TFP
market baskets. These menus and recipes were tested and found acceptable
by food stamp recipients. The meal plans illustrate one way of preparing
nutritious meals and snacks at a minimal cost using the revised TFP. The next
challenge is to promote the new TFP among food stamp recipients to help
them consume a healthful diet. Currently, they are not eating a diet that meets
nutritional standards but nevertheless costs 23 percent more than the TEP.
The report shows that food stamp participants could eat a nutritious diet for
the cost of the maximum allotment.

I would like to take this opportunity to acknowledge the contribution made
by Center staff: P. Peter Basiotis, Shanthy Bowman (now with the USDA
Agricultural Research Service), Mark Lino, Myrtle Hogbin, Shirley Gerrior,
Carole Davis, and Alyson Escobar for the technical work; Carol Kramer-LeBlanc
who, in addition to her leadership role, provided valuable editorial
suggestions, and Julia Dinkins who edited and proofed the final drafts of the
report.

Rajen S. Anand, Ph.D,
Executive Director
USDA, Center for Nutrition Policy and Promotion.

Center for Nutrition Policy and Promotion iii


Thrifty Food Plan, 1999

Households’ mean sensory evaluation ratings for recipes!

Baked Crispy Potatoes 6 7 8 8 7
Crispy Chicken 6 8 6 8 7
Baked French Toast 8 4 9 8 7
Peach-Apple Crisp 5 5 9 8 7
Beef Pot Roast. 8 8 9 9 8
Potato Cakes 5 5 9 7 7
Saucy Beef Spaghetti? 2 4 4 5 4
Scalloped Potatoes 7 7 8 8 8
Tuna Pasta Salad 6 7 Ss 6 6
Turkey Cabbage Casserole 7 7 6 6 6
Turkey Patties 6 6 8 8 7
Turkey Stir Fry 8 8 9 9 8

Baked Chicken Nuggets
Baked Meatballs

Baked Spanish Fish
Cheese Stuffed Potatoes
Chicken Noodle Soup
Chocolate Rice Pudding
Peach Cake

Pizza Meat Loaf
Stir-fried Pork/Vegetables
Ranch Beans
Southwestern Salad
Tuna Macaroni Salad

Camm nwmiw® ew
UwrIWIAWDBAWAUAIA
ANAnwanwenunwr
ADADAYAUNUDAAUAwWA
ANWAAAAAWAAAIA

1Mean of 4-person households’ ratings reported for averaged sensory attributes per recipe.

For recipes, sensory attributes were: overall appearance, aroma, initial taste impression, texture, taste intensity, overall quality; rating scales were:
extremely, 8 = like very much, 7 = like moderately, 6 = like slightly, 5 = neither like nor dislike, 4 = dislike slightly, 3 = dislike moderately, 2 =
much, 1 = dislike extremely. Rating of 5 was considered acceptable.
3Recipe deleted because of unacceptable rating. A recipe for Saucy Beef Pasta was substituted in the menu.

8-2 Appendix



Thrifty Food Plan, 1999

Vegetarian
Cheese-Stuffed Potatoes

4 Servings, two potato halves each

Baking potatoes 4 (8-ounces each)
Lowfat cottage cheese = % cup

Whole milk 2 tablespoons
Onion, minced 2 tablespoons
Paprika Y, teaspoon

1. Scrub potatoes and remove any blemishes.

To BAKE:

Conventional Method:

1, Preheat oven to 400° F.

2. Place potatoes in oven and bake until tender, about
30 to 40 minutes.

Microwave Method:

1, Pierce potatoes by using fork prongs.

2. Cover potatoes with waxed paper. Heat on high until
tender, about 5 to 10 minutes.

To STUFF POTATOES:

1, Slice each potato in half, lengthwise. Using a spoon,
scoop out pulp, leaving about %-inch thick shells,
saving pulp.

2. Blend cheese, milk, and onion. Add potato pulp; mix
until light and fluffy.

3. Fill potato halves with mixture. Sprinkle paprika
over potatoes.

Note: Return to oven or microwave to reheat, for a few minutes, if
desired.

Preparation time: 20 minutes
Conventional cooking time: 30 to 45 minutes
Microwave cooking time: 5 to 10 minutes

Per serving:

Calories 250

Total fat 1 gram
Saturated fat 1 gram
Cholesterol 5 milligrams
Sodium 216 milligrams

5-12 Appendix


Thrifty Food Plan, 1999

Food group Food included

Cream, mixtures mostly milk Cream, half and half, sour cream, eggnog, nondairy creamers, puddings, ice cream, ice milk,
milkshakes, other frozen desserts, sweetened liquid meal supplements, milk-based soups

Lower cost red meats, Ground beef and pork, beef chuck roast and steak; fresh and cured pork shoulder and boston

variety meats° butt; beef and lamb stew meat; canned comed beef, roast beef; chipped beef; organ meats
such as liver, heart, kidney

Higher cost red meats, Most beef and veal steaks and roast; cured ham, boiled ham, spareribs, pork loin roast, pork

variety meats” chops; lamb chops, steaks, roast; variety meats such as brains, tongue, chitterlings

Poultry Raw and processed chicken, turkey, and other poultry

Fish, shellfish Raw and processed cod, perch, haddock, sole, and other fish; breaded fish portions and sticks;
canned tuna, sardines, and other fish; raw and processed crab, lobster, clams, shrimp, and
other shellfish

Bacon, sausage, luncheon meats Bacon, salt pork, sausage; frankfurters, bologna, salami, liverwurst, other luncheon meats;
fatback and other fatty meats; bacon and sausage substitutes

Eggs Eggs, egg substitutes

Dry beans, peas, lentils Dry beans of all kinds; dry peas; lentils; soybeans and soya products

Mixtures, mostly meat, Soups and mixtures, mostly meat, poultry, fish, egg, or legume (plate dinners, entrees such as

poultry, fish, egg, legume hamburgers, comed beef hash, chili con carne, chicken and tuna salad, pot pies, fish cakes,
egg foo yung, beans and franks, etc.)

Nuts, peanut butter Peanuts, tree nuts, peanut butter and other nut butters, seeds

Fats, oils Butter, margarine, hydrogenated vegetable fat, lard, cooking oil, salad dressings

Sugar, sweets Sugar, granulated, powdered, brown, maple; molasses syrup; honey, jams; jellies; preserves;
powdered dessert mixes and prepared desserts; candy; fruit ices; chocolate syrup and topping;
sugar substitutes

Seasonings* Salt, seasoning, vinegar, extracts, spices, plain cocoa, baking chocolate

Soft drinks, punches, ades Soft drinks, regular and diet; fruit ades, punches, drinks, nectars

Coffee, tea* Coffee, tea

!Cost, nutrient composition, and use in meals are considered in grouping foods.

Systematically selected for their relatively high nutrient-to-calorie ratios and content per serving of vitamin A, vitamin B-6, ascorbic acid, iron, and
magnesium.

Selected by their relative costs per unit of protein.

‘Quantities of coffee, tea, and seasonings are not shown in quantities of food for a week tables, but their cost is part of the estimated cost of the food plan.

1995 Vol. 8 No. 3

Appendix 1-9


Table 1. Food categories and foods, Thrifty Food Plan, 1999 (cont’d)

Food category

Examples of foods

Milk-based drinks and desserts—regular fat

Milk-based drinks and desserts—lower fat

Meat/meat alternates

Red meats—high fat, regular cost
Red meats—high fat, low cost

Red meats—lean, regular cost
Red meats—lean, low cost

Poultry and fish—high fat, regular cost
Poultry and fish—high fat, low cost

Poultry and fish—tean, regular cost
Poultry and fish—lean, low cost

Lunch meats, sausages, and bacon—
regular fat

Lunch meats, sausages, and bacon—
lowfat

Egg and egg mixtures

Meat, poultry, and fish mixtures—
regular fat

Meat, poultry, and fish mixtures—
lowfat

Dry beans, peas, lentil dishes, and
mixtures

Nuts and seeds

Other foods

Fats, oils, salad dressings, sauces, and
condiments

Coffee and tea

Fmt drinks, soft drinks, and ades—regular

calorie

Fruit drinks, soft drinks, and ades—low calorie

Sugars and sweets

Milk-based drinks such as malted milk, hot chocolate, eggnogs, cocoa, infant
formulas, and meal-replacement drinks with a fat equivalent to that of whole milk;
and dairy desserts such as ice cream, frozen yogurt, ice milk, custard, puddings, and
tofu frozen desserts having more than 6% fat

Milk-based drinks made with reduced-fat or skim milk and dairy desserts having
6% or less fat

Beef, pork, veal, game meats, and organ meats with 10% or more fat
Beef, pork, veal, and game meats with less than 10% fat

Chicken, turkey, duck, Cornish hen, game birds, and organ meats, and all fish and
shellfish, with 10% or more fat

Chicken, turkey, duck, Comish ben, and game birds, and all fish and shellfish, with
less than 10% fat

Sausages, salami, frankfurter, bologna, sliced ham, bacon, and pastrami

Sausages, salami, frankfurter, bologna, sliced ham, bacon, and pastrami having less
than 25% fat than the regular fat category

Fresh, frozen, and dried eggs; egg substitutes; meringues; and egg mixtures

Beef, veal, pork, lamb, chicken, turkey, and fish with grain or vegetables with 8% or
more fat

Beef, veal, pork, lamb, chicken, turkey, and fish with grain or vegetables with less
than 8% fat

Black, red, pinto, lima, white, mung, and kidney beans; all types of peas with or
without other foods; soybean products such as miso, tofu, and soybean-based meat
substitutes

Nuts, peanut butter and other nut butters, nut mixtures, carob, and seeds such as
sesame and pumpkin

Butter; margarine; vegetable oils such as com oil, olive oil, and sunflower oil; butter
blends; salad oils; lard; shortenings; all salad dressings; mayonnaise; pickles; relishes;
salsa; soy sauce; catsup; tomato paste; and gravies and sauces

Instant, ground, and fluid coffees and teas with or without caffeine and with or
without sugar or sweeteners

Fruit drinks; cola- and pepper-type soft drinks; ginger ale; root beer; and fruit punches,
ades, lemonades, limeades, and other sodas containing sugar

Sugar-free or low-sugar drinks such as cola- and pepper-type soft drinks, ginger ale,
root beer, fruit-flavored drinks, fruit punches, ades, lemonades, and other sodas

All types of sugars, sweeteners, and syrups such as honey, jams, jellies, marmalades,
preserves, icings, gelatin desserts, marshmallow, fudge, all types of candies and
chocolates, and chewing gum

Note: For more complete definitions of regular fat and lowfat, regular cost and low cost, and other terms for a particular food category, see Appendix 3.

8 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

Table ES-1. Quantities of food for a week, 1999 Thrifty Food Plan market baskets (cont’d)

Females Males Females _ Males Females _ Males
Food category 12-19 12-14 15-19 20-50 20-50 51+ Sl+
Total pounds 31.90 32.42 34.70 30.45 33.30 26.48 30.63
Pounds per week
Grains
Breads, yeast and quick 1.32 1.20 1.02 1,52 1.36 O7 1.14
Breakfast cereals, cooked and ready to eat 33 42 05 18 09 42 36
Rice and pasta 1.28 1.95 3.41 1.31 2.86 1.24 1.45
Flours AT 50 34 44 35 30 Al
Grain-based snacks and cookies 06 05 03 09 05 09 04
3.46 4.12 4.85 3.54 4.71 3.02 3.40
Vegetables
Potato products 2.74 3.76 2.95 2.85 3.95 1.33 2.02
Dark-green and deep-yellow vegetables 56 17 47 45 37 65 62
Other vegetables 181 L892 259 2.01 2.28 2.16 2.92
SAL 5.82 6.01 5.31 6.60 4.74 5.56
Fruits
Citrus fruits, melons, berries, and juices 3.27 3.96 5.42 4.08 3.67 3.03 6.47
Noncitrus fruits and juices 99 143 99 1.08 2.75 187 134
4.26 5.39 6.41 5.16 6.42 4.90 7.81
Milk products
Whole milk, yogurt, and cream 1.84 2.68 2.05 1.80 2.47 1.39 1.75
Lower fat and skim milk and lowfat yogurt 8.59 7.66 8.75 487 4.24 5.14 5.28
Cheese 12 .09 ll 17 20 10 09
Milk drinks and milk desserts 19 20 07 20 14 jz pelt]
10.74 10.63 10.98 7.04 7.05 6.80 7.22
Meat/meat alternates
Beef, pork, veal, lamb, and game 1.14 1.53 1.14 1.58 1.42 1.54 1.73
Chicken, turkey, and game birds 2.59 1.78 56 1.64 L72 1.39 80
Fish and fish products 45 36 1,18 AT 58 40 25
Bacon, sausages, and luncheon meats 12 12 -26 16 23 14 25
Eggs and egg mixtures 38 35 32 AS 38 46 57
Dry beans, lentils, peas, and nuts 31 62 L55 40 144 42 132
4.99 4.76 5.01 4,70 5.77 435 4.92
Other foods
Table fats, oils, and salad dressings .28 37 46 35 48 31 37
Gravies, sauces, condiments, spices, and salt AT 16 22 19 26 18 22
Fruit drinks, soft drinks, and ades 2.70 1.06 69 3.88 1.87 1.96 98
Sugars, sweets, and candies ne) a 07 28 4 22 5S
3.34 1.70 1.44 4.70 2.75 2.67 1.72

1Food as purchased includes uncooked grain products; raw, canned, and frozen vegetables; fruit juice concentrates; dry beans and legumes; and meat with bones.
Coffee and tea are included in the food plan but are not shown because of the small quantities. However, their cost is included in the estimated food plan cost.

ES - 6 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

The National Research Council’s Diet and Health Report was the source

of dietary standards for cholesterol, carbohydrate, and sodium (National
Academy of Sciences, 1989a). This report (a consensus by experts in foods
and nutrition, medicine, epidemiology, public health, and related fields)
recommends that people ages 2 and over limit their daily intake of cholesterol
to 300 milligrams or less and that all people consume 55 percent or more of
their calories per day from carbohydrate. These recommendations were
incorporated in the revision of the TFP market baskets for each age-gender
group. Regarding sodium, the Diet and Health Report recommends that
people ages 2 and over limit their daily intake to 2,400 milligrams or less. This
is difficult to achieve in practice because so many grain products contain
sodium, and grains are a recommended part of a healthful diet. The sodium
standard in the model, therefore, was fixed at no more than average
consumption for each age-gender group. For children age 1, no restriction
was set on sodium, in accordance with the Diet and Health Report.

The Dietary Guidelines for Americans do not recommend a quantitative
standard for dietary fiber or caloric sweeteners/added sugars. The Guidelines
promote the benefits associated with a diet high in fiber and moderate in
sugars. The Diet and Health Report contains similar recommendations.
Because of the lack of precise numeric guidelines, CNPP constrained the
revised TFP market basket for each age-gender group to provide no less than
average consumption of dietary fiber and no more than average consumption
of sweeteners/added sugars. The actual TFP market basket for each age-
gender group, however, contains more fiber and less sweeteners/sugars than
average consumption because of the influence of other dietary standards.

This revision of the TFP market baskets is the first one to incorporate serving
recommendations of the Food Guide Pyramid. The Food Guide Pyramid
translates recommendations from the Dietary Guidelines for Americans into
the type and amount of foods people can eat to achieve a healthful diet. More
importantly, the Pyramid specifies the number of servings of the major food
groups (grains, vegetables, fruits, milk products, and meat/meat alternates) that
people of different age-gender groups need to eat for a healthful diet. For this
TFP revision, the market basket for each age-gender group had to meet the
serving requirements for the five major food groups. In establishing the
serving recommendations for the five food groups, CNPP used the serving
recommendations from the Food Guide Pyramid for energy intake levels of
1,600, 2,200, and 2,800 calories and interpolated serving recommendations
for people with other food energy needs. The REA for children ages 3 and
younger is less than 1,600 calories. The recommended number of servings
for these children was held at the servings for 1,600 calories, but the serving
size was scaled proportionately downward (except for milk products) in
accordance with their food energy needs. This approach is consistent with
guidance based on the Food Guide Pyramid.

Center for Nutrition Policy and Promotion 13


Thrifty Food Plan, 1999

44 Appendix


Thrifty Food Plan, 1999

Milk-based drinks with a fat content equivalent to that of reduced-fat or skim
milk (fat content less than 3 percent by weight) and dairy desserts having 6
percent or less fat content by weight were placed in the lower fat category.
For dry milk-based drinks, the fat level of whole milk powder was used as the
basis for placing the dry mixes into the regular or lower fat category; whole
milk powder has a fat content of 26.7 percent, thus milk-based dry drink
mixes having less fat than 26.7 percent were placed in the lower fat category.

Meat and Meat Alternates

Red meats—high fat, regular cost; Red meats—high fat, low cost:includes
beef; pork; veal; lamb; game meats; and organ meats, such as liver, kidney,
brains, tongue, and tripe. Red meats with a fat content of 10 percent or more
by weight were considered high fat; this fat cut-off value was selected because
it is used by FDA to define regular fat versus lean meat. To determine regular
cost versus low cost, CNPP arranged each food in the high-fat red meat
category (beef, pork, etc.) in descending order in terms of its average cost per
pound. The top 66.66 percent of foods were placed in the regular cost
category, and the bottom 33.34 percent of foods, in terms of cost, were placed
in the low cost category.

Red meats—lean, regular cost; Red meats—lean, low cost: includes beef,
pork, veal, lamb, and game meats. Red meats with a fat content of less than 10
percent by weight were included in this group; this fat cut-off value was
selected because it is used by FDA to define regular fat versus lean meat. The
standards used for ground beef or hamburger to be considered lean were to
have not more than 22.5 percent fat content or to have 25 percent less fat
than the reference meat by weight. The 25-percent cut-off value is based on
the FDA definition of regular versus reduced-fat meat. To determine regular
cost versus low cost, CNPP arranged each food in the lean red meat category
(beef, pork, etc.) in descending order in terms of its average cost per pound.
The top 66.66 percent of foods were placed in the regular cost category, and
the bottom 33.34 percent of foods, in terms of cost. were placed in the low
Cost category.

Poultry and fish—high fat, regular cost; Poultry and fish—high fat, low cost:
includes raw and processed chicken, turkey, duck, Cornish game hen, game
birds, and organ meats (such as liver, giblets and gizzards), as well as fish and
shellfish. Fish and poultry with a fat content of 10 percent or more by weight
were included in this group; this fat cut-off value was selected because it is
used by FDA to define regular fat versus lean poultry and fish. To determine
regular cost versus low cost, CNPP arranged each food in the high fat poultry
and fish category (chicken, tuna, etc.) in descending order in terms of its
average cost per pound. The top 66.66 percent of foods were placed in the
regular cost category, and the bottom 33.34 percent of foods, in terms of cost,
were placed in the low cost category.

Appendix 3-5


Thrifty Food Plan, 1999

TFP Menus and
Recipes

CNPP found that for all 12 age-gender groups, food plan solutions as specified
by TFP inputs and other constraints could be obtained in the cost range
between 96 and 125 percent of the TFP cost. While the model still “solves”
when the cost is reduced 4 percent, the mix of foods in each of the five Food
Guide Pyramid food groups varies and shifts to less expensive food items. For
example, the amounts of potatoes, rice, and dry beans increase. The 125
percent of the TFP cost figure represents a capped limit so that the TFP cost
does not exceed the cost of the Low-Cost Food Plan, the next higher cost
USDA food plan.

Development

To help implement the TFP, CNPP contracted to have the shopping list or
market basket for a family of four converted into menus and recipes that may
be used by food stamp recipients or households with a limited food budget.
These menus and recipes were developed under contract with The
Pennsylvania State University (PSU) and demonstrate one way of eating
nutritious meals and snacks on a minimal-cost budget. The menus and recipes
were first evaluated by taste panelists and then evaluated by a small number
of food stamp households.

Two weekly menus with recipes for each week were developed.

Convenience was considered whenever possible but was a secondary
objective. Each weekly menu consists of seven daily menus, with three meals
and usually one snack a day. The sample weekly menus met the dietary
standards and the cost criterion of the TFP. The nutritive values of the menus
and recipes were analyzed by using the Food Intake Analysis System, Version
3.2, (1996), and the number of Food Guide Pyramid servings in the menus and
recipes was determined by using the USDA's 1996 Food Guide Pyramid
Servings Data Base to ensure that these menus and recipes met the dietary
standards.

Once the recipes were developed, they were tested for acceptability in the
PSU Food Laboratory. Taste panelists rated the sensory qualities of the recipes,
and those with an acceptable score were included in the final menus to be
evaluated by food stamp households. Recipe yields and preparation and
cooking time were determined for 40 recipes (20 per week).

Foods in the menus and recipes were then purchased by eight four-person.
food stamp households (four households for each weekly menu) based on the
TEP budget. The menus and recipes were prepared and evaluated for
acceptability by these households, who were of different races (White and
African American), ethnicity (Hispanic and non-Hispanic), household structure
(married couple and single parent), and locale (urban and rural Pennsylvania).

Center for Nutrition Policy and Promotion ES - 7


Thrifty Food Plan, 1999

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Appendix 43


Thrifty Food Plan, 1999

MAIN DISHES

Beef and Pork

4 Servings, about 3 meatballs each, plus 4 servings for

Baked Meatballs

another meal

Onions, minced
Vegetable oil
Lean ground beef
Eggs

Bread crumbs
Whole milk

Salt

Pepper

Onion powder
Garlie powder

Yq cup

1 tablespoon
2 pounds

2

% cup

Ya cup

Ye teaspoon
Ya teaspoon
2 teaspoons
Ya teaspoon

1. Preheat oven 400° F. Grease baking sheet lightly

with oil.

2. Add 1 tablespoon oil and onions to small skillet.

Cook over medium heat, until tender, about 3 minutes.

3. Mix remaining ingredients together in bowl; add

onions. Mix until blended, using a large serving spoon.

1, Simmer onion until tender in 2 tablespoons water
in heavy, deep skillet.

2. Add roast to skillet; brown on sides.

3. Combine beef bouillon cube with 2 cups hot water;
stir until dissolved.

4. Combine orange juice, allspice, pepper, and beef broth.
Pour over meat. Cover and simmer, about 2 hours.

Preparation time: 20 minutes
Cooking time: 2 hours

Per serving:

Calories 220

Total fat 9 grams
Saturated fat 3 grams
Cholesterol 91 milligcams
Sodium 264 milligrams

Beef-Noodle Casserole
4 Servings, about 2 cups each

4. Shape beef mixture into 1- to 2-inch meatballs;
place on baking sheet.

5. Bake until thoroughly cooked, about 10 to 12 minutes.

Note: Serve with spaghetti sauce and in the meatball sandwich.

Preparation time: 15 minutes
Cooking time: 10 to 12 minutes

Lean ground beef 1 pound

Onions, chopped finely Ya cup

Boiling water 3 quarts
Noodles, yolk-free, enriched, uncooked 2%, cups

Tomato soup, condensed 1 107/-ounce can
Water 1Y% cups

Pepper Ys teaspoon
Bread crumbs 1 cup

1. Brown beef and onions in hot skillet; drain.
2. Place water in large saucepan; bring to rolling boil.
Cook noodles in boiling water for 10 minutes; drain

and set aside.

3. Combine soup, water, and pepper. Stir into cooked
meat. Add cooked noodles to meat mixture. Stir

Per serving:

Calories 345

Total fat 21 grams

Saturated fat 7 grams

Cholesterol 142 milligrams

Sodium 224 milligrams

Beef Pot Roast

4 Servings, about 3 ounces beef each, plus 4 servings
for another meal

Onion, chopped Ya cup

Water 2 tablespoons
Beef chuck roast, boneless 2/2 pounds
Hot water 2 cups

Beef bouillon 1 cube
Orange juice 2 tablespoons
Ground allspice Ya teaspoon
Pepper Ye teaspoon

5-4 Appendix

gently to avoid tearing the noodles.
4, Spoon beef-noodle mixture into 9- by 13-inch baking
pan. Sprinkle bread crumbs over beef-noodle mixture.
5. Bake, uncovered, at 300° F, about 30 minutes.

Preparation time: 20 minutes
Cooking time: 30 minutes

Per serving:

Calories 595

Total fat 18 grams
Saturated fat 6 grams
Cholesterol 86 milligrams
Sodium 575 milligrams



Thrifty Food Plan, 1999

Peach-Apple Crisp
4 Servings, about ' cup each, plus 4 servings for
another meal

Canned sliced peaches,

light-syrup pack, drained 20 ounces
Apples, tart, peeled, sliced 2 medium
Vanilla Ya teaspoon
Ground cinnamon Yq teaspoon
Flour ¥% cup + 3 tablespoons
Brown sugar, packed Ye cup
Margarine, chilled 3 tablespoons

1, Preheat oven to 350° F. Lightly grease 9- by 9- by
2-inch casserole dish.

2. Combine peaches, apples, vanilla, and cinnamon in
a bowl. Toss well and spread evenly in greased casserole
dish.

3. Combine flour and sugar in small bowl. Cut in
margarine with two knives until the mixture resembles
coarse meal,

4. Sprinkle flour mixture evenly over fruit.

5. Bake until lightly browned and bubbly, about
20 minutes.

Preparation time: 20 minutes
Cooking time: 20 minutes

Per serving:

Calories 175

Total fat 5 grams
Saturated fat 1 gram
Cholesterol 0

Sodium 57 milligrams

5-20 Appendix

Peach Cake

8 Servings, about 2- by 2-inch piece each

Canned peaches, light syrup pack,

drained and chopped 2% cups (29-ounce can)
Sugar Yz cup
Flour t cup
Egg {
Baking soda 1 teaspoon
Vegetable oil 2 tablespoons
Vanilla 1 teaspoon
Brown sugar, firmly packed 2 tablespoons
Whole milk 2 teaspoons

1, Preheat oven to 350° F. Lightly grease 8- by 8-inch pan.

2. Spread peaches in baking pan. Mix remaining
ingredients, except brown sugar and milk, together
in mixing bowl; spread over top of peaches.

3. Bake until toothpick inserted into cake comes out
clean, about 30 to 35 minutes.

4. For topping, combine brown sugar and milk in small
bowl. Drizzle mixture on top of cake; return cake to
oven, and bake 2 to 3 minutes.

5. Cut into 8 pieces

Preparation time: 20 minutes
Cooking time: 30 to 35 minutes

Per serving:

Calories 205

Total fat 4 grams
Saturated fat 1 gram
Cholesterol 27 milligrams
Sodium 171 milligrams

@}


Thrifty Food Plan, 1999

Data and Procedures Used in
Evaluating the TFP

The development of the 1983 TFP
included four major steps: (1) identifica-
tion of food consumption pattems from
USDA consumption data: (2) determina-
tion of dietary standards based on scien-
tific information and authoritative
recommendations; (3) determination

of cost limits for the plan; and (4) use
of a computerized mathematical model
to help develop the plan (7). This evalu-
ation uses the same methods developed
for the 1983 TFP (TFP-83) (75) but
includes new dietary standards based
on current recommendations (9) and
updated food nutrient composition data
for the analysis of food groups (71)

(see figure).

The dietary standards used in TFP-83
were based on the 1980 Recommended
Dietary Allowances (10). The TFP-83
provided food energy at the midpoint
of the RDA and 100 percent of the
RDA (/,/0) for protein, vitamins, and
minerals, with the exception of vitamin
B-6, zinc, folate, and vitamin E. The
plan used a special ratio of 0.02 mg
vitamin B-6 per gram of protein and

Data and procedures used in evaluation of the 1983 thrifty food plan

Sex-Age Groups
n=11

Low-income

A

Replaced

© Cost Limit

© Discard Factor
 Palatability

© 1994 Food Prices
® Food Quantities

“s|amae |

Sample — Food Groups
Food na3st
Consumption "
Nutritive Values
4 'atterns Quantity Limits
Household
and
Individual i” 5 Y
Survey Data Distary Sendaras
Netal uit
Wy Guidelines Computer Food Plan
‘Nutrients in Foods {Quadratic 31 Teer Groups
— rogrammin
USDA Nutrient gt 19) for 1 Week
Data Bank
Cost Linked
to Cost of
Plan tt

Bold lettering indicates use of data from the 1977-78 Nationwide Food Consumption Survey.

Italics indicates use of data from the 1987-88 Nationwide Food Consumption Survey or other updated information.

1995 Vol. 8 No. 3

Appendix 1-5


Thrifty Food Plan, 1999

Table 4, Nutritive value! of food in the 1983 thrifty food plan review (TFP-R) as a percent of 1989 RDAs?

Children (years) Males (years) Females (years)
Food component 1-2 3-5 6-8 9-11 12-14 15-19 20-50 51+ 12-19 20-50 51+
Percentage of Recommended Dietary Allowance (. 1989)
Protein 375 297 261 245 214 168 149 139 206 186 171
Vitamin A 262 236 210 199 180 160 180 160 213 237 265
Thiamin 223 207 187 197 180 158 155 168 205 177 174
Riboflavin 286 221 200 223 197 167 154 159 247 185 195
Niacin 186 167 149 162 153 130 141 162 159 158 164
Vitamin B-6 164 150 127 142 122 110 108 98 154 135 133
Vitamin B-12 886 593 403 409 357 390 342 351 448 362 412
Folate 547 407 295 294 238 176 179 152 231 195 184
Vitamin C 234 237 226 291 242 224 221 180 281 239 222
Vitamin E 107 118 140 146 137 136 126 106 105 110 96
Calcium. 127 125 148 151 121 120 120 113 125 123 124
Tron 147 149 158 169 179 183 217 190 135 121 171
Magnesium 302 239 182 160 146 100 98 90 121 119 102
Phosphorus 156 160 182 183 160 162 183 189 154 182 185
Zine 91 89 95 103 87 91 85 84 114 107 108
Composition of diet
Food energy (kcal) 1400 1700 2300 2600 2900 3000 2900 2600 2400 2200 2000
Cholesterol (mg) 210 220 230 270 280 330 340 280 340 340 340
Sodium (mg) 1600 2000 2600 3000 3200 ©4000 4200 3100 3400 3300 2500
Percentage of energy

Total fat 33 34 33 34 34 35 36 37 32 35 37
Saturated fat 13 12 12 12 i 12 12 12 13 13 14
Protein 17 14 12 13 13 13 13 14 16 16 17

'Nutritive value of the edible portion of food as purchased, adjusted to allow for losses in cooking for vitamins, except folate. One-half of the drippings and
trimmable fat from meat, poultry, and fish was assumed as discard.

Nutritive value per pound of food groups is based on the average quantities of foods used by about 4,400 low-income households eligible for the Food Stamp
Program surveyed November 1977-March 1978 as part of the Nationwide Food Consumption Survey 1977-78.

3RDA derived for specified sex-age categories by interpolation.

percent of the revised dietary standard
for some sex-age categories, met a higher
percentage of the dietary standard than
in TFP-83. For several of the sex-age
categories, the TFP-R contained more
calories than did the TFP-83. These

1995 Vol. 8 No. 3

additional calories reflect the updated
food composition data used to recalcu-
late the nutritive values for the food

groups used in the TFP-R and TFP-PR.

Overall, the improved nutritive value
seen in TFP-R, compared with that in

TFP-83, reflects the decrease in RDA
values between the 1980 and the 1989
editions for several nutrients—
particularly, vitamin B-6 and zinc for
selected sex-age groups—and more
reliable and up-to-date food composi-
tion data.

Appendix 1-11



Thrifty Food Plan, 1999

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ES - 12 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

Appendix 5

Introduction to Recipes
Recipe List
Forty Recipes

Appendix 5-1



Thrifty Food Plan, 1999

information on reported food intake, it does not contain information on either
food prices or food expenditures. The earlier Nationwide Food Consumption
Surveys used in the development of previous food plans did include
household food expenditure information from which food costs were derived.
For this study, creation of the Food Price Database involved (1) identifying

all foods reported consumed at and away from home in the CSFII and
disaggregating them using recipes into their specific ingredients, (2) adjusting
ingredient quantities for cooking and waste factors, when appropriate, to
convert foods to a purchasable form, (3) pricing the purchasable ingredients
using national retail price databases, and (4) converting the priced retail
ingredients back to the consumed form of the food with a price now
attached.

To elaborate, some foods or food ingredients—for example, milk on cereals ot
luncheon meats in sandwiches—are in a form that can be readily purchased
(and priced). However, other consumed foods have been cooked or other-
wise prepared (peeled, shelled, etc.) and must be adjusted to retail form
before pricing. For such foods, cooking and waste conversion factors that
adjust for the loss or gain in weight due to cooking and preparation were
applied to all relevant ingredients.‘ For example, steamed vegetables were
converted to raw, unprepared forms, and cooked pasta was converted to its
uncooked form. Similarly, cooked eggs were converted to eggs with shells,
and peeled bananas were converted to purchasable form with peel. For more
explanation, see Appendix 2.

To determine retail prices to calculate the costs of foods, CNPP utilized four
sources of data: (1) the A.C. Nielsen Scantrack system, which was used to
price most food ingredients; (2) Department of Labor Bureau of Labor
Statistics price data for miscellaneous foods; (3) USDA Agricultural Marketing
Service price data for fresh produce and meat; and (4) Department of
Commerce National Marine Fisheries Service price data for fish. The average
price of all brands (including national, store, and generic) of a food ingredient
was used to price that food ingredient. For example, the average price of all
brands of whole milk was used to price whole milk, and the average price of
all types of corn flakes was used to price corn flakes. Food ingredients were
priced in dollar amounts per 100 grams; the CSFII Survey Code Book and
Survey Recipe File, together with supermarket product label information,
were used to convert fluid ounces to gram weights.

All food ingredients were then converted back to the food consumed, and the
food was priced per 100 grams. To illustrate, first scrambled eggs were

4 USDA Agriculture Handbook No. 8 (series) Composition of Foods (USDA, 1976-92) contains
data on the weight of cooked and uncooked foods. These data permit computation of cooking
conversion factors. Waste conversion factors that adjust for waste when food is prepared (e.g.,
due to peeling, coring, slicing, and dicing) are found in USDA Agriculture Handbook No. 102
Food Yields: Summarized by Different Stages of Preparation (USDA, 1975). Food ingredients
that are cooked and/or have a waste factor were converted using either or both conversion
factors and then priced.

Center for Nutrition Policy and Promotion 5


Thrifty Food Plan, 1999

Cost Update of the
Thrifty Food Plan

Providing more money (relaxing the cost constraint) naturally makes it easier
to find market basket solutions. The TFP sensitivity analysis was capped at
125 percent so that its cost would not exceed the cost of the Low-Cost Food
Plan, the next highest cost USDA food plan.

The cost of the revised TFP market baskets will be updated each month for
each of the 12 age-gender groups by the same method currently used. This
method was approved by an expert interagency panel of economists and uses
the monthly Consumer Price Indexes (CPIs) for specific food categories to
update prices for the TFP market basket food categories. Each of the 25 food
categories of the TFP has a corresponding CPI or a set of corresponding

CPIs that are applied to update the appropriate TFP food category cost for
the market basket of each age-gender group. For TFP food categories with
more than one corresponding CPI, CNPP uses a weighted average of the
appropriate CPIs. To illustrate the overall idea, the CPI for breakfast cereal is
used to update the cost of the TFP category “breakfast cereals, cooked and
ready to eat”; the CPI for potatoes is used to update the TFP category “all
potato products”; the CPI for cheese and related products is used to update
the TFP category “cheese”; and the TFP category “chicken, turkey, and game
birds” is updated with the CPI for poultry. To illustrate the use of two CPIs for
a TFP category, consider the updating of the TFP cost for “lower fat and skim
milk and lowfat yogurt”: CNPP uses a weighted average of the CPI for fresh
milk other than whole and the CPI for other dairy and related products. The
weights are based on expenditure patterns. After the CPIs are applied to each
food category, the costs of the food categories are summed to determine the
total TFP market basket cost for each age-gender group.

34 Center for Nutrition Policy and Promotion



Thrifty Food Plan, 1999

Appendix 4

Menus
Week I
Week II

Appendix 4-1



Thrifty Food Plan, 1999

Table 3. Market basket food categories and examples of foods, Thrifty Food Plan, 1999

Food category Examples of foods

Grains

Breads, yeast and quick Rolls, buns, breads, muffins, biscuits, flour or corn tortillas, taco shells, bagels,
waffles, pancakes, doughnuts, bread stuffing, bread crumbs, and croutons

Breakfast cereals, cooked and ready to eat Corn grits, cream of wheat, cream of rice, oats, ralston, wheatena, all ready-to-eat
cereals, and bulgur

Rice and pasta All types of rice, spaghetti, noodles, and macaroni

Flours Buckwheat flour, corn flour, corn meal, corn starch, oat bran, oat flour, rice flour,
rye flour, wheat flours, cake mixes, cornbread mixes, pancake mixes, and tapioca flour

Grain-based snacks and cookies Com-based snacks, popcom, pretzels, cookies, crackers, breakfast tarts, and breakfast bars

Vegetables

Potato products Potatoes, potato puffs, French-fried potatoes, potato chips, potato sticks, instant

potato soup mixes, and instant mashed potatoes

Dark-green and deep-yellow vegetables Broccoli, carrots, chard, collards, endive, kale, greens, pumpkin, spinach, sweet
potatoes, yam, and carrot juice

Other vegetables Asparagus, beans, beets, Brussels sprouts, cabbage, cauliflower, celery, sweet corn,
cucumber, eggplants, lettuce, mushrooms, okra, onions, green peas, peppers,
radishes, tomatoes and tomato products, squash, taro, mixed vegetables, and
vegetable soups

Fruits

Citrus fruits, melons, berries, and juices Limes, lemons, grapefruits, oranges, and tangelos; melons such as cantaloupe,
honeydew, and watermelon; berries such as blackberries, blueberries, cranberries,
raspberries, and strawberries; and juices from these fruits

Noncitrus fruits and juices All noncitrus fruits such as apples, apricots, bananas, cherries, grapes, papayas,
peaches, pears, and plums; and their juices

Milk products

Whole milk, yogurt, and cream All fluid, evaporated, condensed, and dry whole milk; regular yogurt; all fluid

creams; sour creams; cream cheeses; cream soups; and milk substitutes

Lower fat and skim milk and lowfat yogurt All fluid, evaporated, and dry reduced-fat and skim milks; lowfat and nonfat
yogurt; and fluid and dry buttermilk

Cheeses Natural, processed, and imitation cheeses, cottage cheese, cheese spreads, cheese
dips, and cheese soups

Milk drinks and milk desserts Milk-based drinks such as malted milk, milk shakes, and eggnogs; chocolate or
cocoa-based drinks, infant formulas, and meal replacement drinks; nondairy
dessert toppings; and desserts such as ice cream, frozen yogurt, fudgesicle,
sherberts, puddings, and custards

Continued

Center for Nutrition Policy and Promotion 17




Thrifty Food Plan, 1999

The Thrifty Food Plan, 1999
Administrative Report

Introduction

The U.S. Department of Agriculture (USDA) Thrifty Food Plan (TFP) serves as a
national standard for a nutritious diet at a minimal cost. It represents a set of
market baskets, each applicable to 1 of 12 age-gender groups. Each market
basket contains a selection of foods in quantities that reflect current dietary
recommendations, actual consumption patterns, food composition data, and
food prices. The TFP is one of four official USDA food plans (the others being
the Low-Cost Plan, the Moderate-Cost Plan, and the Libera{ Plan) and is
maintained by the USDA Center for Nutrition Policy and Promotion (CNPP).
The TFP is used by the Federal Government to provide food and economic
information to consumers preparing food on a limited budget. It also serves
as the basis for food stamp allotments.

‘This report represents a revision by CNPP of the previous TFP market baskets
to reflect recent changes in dietary guidance as well as to incorporate
updated information on food composition, consumption patterns, and food
prices. The market baskets are accompanied by newly designed meal plans
and menus. This report provides background information on the updated TFP
market baskets and describes the data sources, dietary standards, and methods
used to revise the TFP market baskets; it also describes the development of
meal plans, menus, and recipes. To better illustrate some of the implications
of the new TFP market baskets, CNPP compared and contrasted them both
with the previous TFP market baskets and with actual reported consumption
patterns.

The TFP market baskets are important as a national standard illustrating how a
nutritious household diet can be prepared on a limited budget. Currently, the
average low-income family of four spends about 23 percent more on total
food than the cost of their household TFP market basket (USDA, CNPP, 1998).
Moreover, most low-income families do not obtain a healthful diet Bowman
et al., 1998). Therefore, the TFP market baskets are useful as illustrative guides
in educational programs and as references for policies aimed at assisting low-
income families in efficiently budgeting their food expenditures and bettering
their diets.

Center for Nutrition Policy and Promotion 1


Thrifty Food Plan, 1999

Appendix 1

Does the 1983 Thrifty Food Plan Provide a

Nutritionally Adequate Diet at the Cost Level
Currently Used?

Appendix 1-1



Thrifty Food Plan, 1999

9, Which foods did the household like?

10. Which foods did the household members dislike?
y?

11. If the food on the weekly menu had been ail you had to eat, would there have been enough food?
Yes____. No
Explan

12. Did the honsehold like or dislike the meal combinations? Like Dislike
If they disliked them, which ones specifically?

13. Was there enough variety in the weekly menu? Yes No

14. Compared to the foods or dishes you usually eat in a week, were there
foods or dishes that were missing? Yes__ No
If yes, which food(s) or dishes?

15. Compared to the food or dishes you usually ear in a week, were there
foods or dishes that appeared too often’ Yes No
If yes, which food(s) or dishes?

16, Were the food items included in the weekiy menu acceptable
to you overall? Yes No
If no, what would you change to make the weekly menu acceptable?

17. Overall, did you think the weekly mena was Excellent Good Fair Poor
‘Other Comments:
Name of person completing this form Date completed

7-6 Appendix



Thrifty Food Pian, 1999

Shoestring Potatoes

4 Servings, about 6 ounces each

Potatoes 1% pounds
Vegetable oil 3 tablespoons
Salt Y, teaspoon
Pepper Yo teaspoon

1, Preheat oven to 450° F.

2. Wash potatoes; cut lengthwise into thin strips.

3. Combine remaining ingredients in plastic bag. Put
potatoes in bag; seal; shake to coat potatoes.

4. Arrange potatoes in single layer on baking sheet.

5. Bake until crisp and golden, about 30 minutes.

Preparation time: 15 minutes
Cooking time: 30 minutes

Per Serving:
Calories 255
Total fat 14 grams

Saturated fat 2 grams
Cholesterol 0
Sodium 156 milligrams

On

5-16 Appendix

Chickpea Dip
4 Servings, about 3 tablespoons each, plus 4 servings
Sor another meal or snack.

Canned chickpeas, drained 1 15Y-ounce can
Vegetable oil 2 tablespoons
Lemon juice 1 tablespoon
Onions, chopped 2 tablespoons
Salt Ya teaspoon

1. Mash chickpeas in a small bowl until they are smooth.
2. Add oil and lemon juice; stir to combine.

3, Add chopped onions and salt.

4. Serve on bread or crackers.

Preparation time: 10 minutes

Note: Garbanzo bean is another name for chickpea.

Per serving:
Calories 90
Total fat 4 grams

Saturated fat Trace
Cholesterol 0
Sodium 148 milligrams

OO


Thrifty Food Plan, 1999

BREADS AND HOT CEREALS
Baked French Toast

4 Servings, about-2 slices.each

White bread 8 slices Y2-inch-thick slices

Eggs 5

Whole milk 1% caps

Sugar Ye cup

Vanilla Ye teaspoon

1. Lightly grease a 13- by 9- x 2-inch baking pan. Cut

each slice of bread into 2 even strips. Arrange bread
strips in pan.
2. In large bowl, mix eggs, milk, sugar, and vanilla with
an electric mixer on low speed until well-blended,
about 5 minutes.
Pour egg mixture over bread strips; cover. Chill 4 to
24 hours.
4. Preheat oven to 425° F, Bake until eggs are set and
toast is lightly browned, about 30 to 40 minutes.
5. Serve with Cinnamon Sugar Topping.

»

Preparation time: 15 minutes
Cooking time: 30 to 40 minutes

Per serving:

Calories 460

Total fat 23 grams
Saturated fat 7 grams
Cholesterol 279 milligrams

Sodium 581 milligrams

@

5-18 Appendix

Cooked Rice Cereal

4 Servings, | cup each

White rice, uncooked = 1% cups
1% lowfat milk 2 cups
Sugar 1/4 cup
Ground cinnamon 1 teaspoon

1. Cook rice according to instructions on the package.

2. Combine warm cooked rice, milk, sugar, and cinnamon.

Stir and serve.

Preparation time: 10 minutes
Cooking time: 15 minutes

Per serving:

Calories 250

Total fat 2 grams
Saturated fat 1 gram
Cholesterol 5 milligrams
Sodium 66 milligrams

r



Thrifty Food Plan, 1999

iv Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

Other Foods

Fats, oils, salad dressings, sauces, and condiments. includes table fats, such
as butter, margarine, vegetable oil, and butter blends; fat-free butter
replacements; cooking fats, such as lard, shortening, corn oil, olive oil, peanut
oil, rapeseed oil, safflower oil, soybean oil and sunflower oil; salad dressings;
and condiments, sauces, gravies and seasonings.

Coffee and tea: includes instant, ground, and fluid coffees and teas with or
without caffeine and with or without sugar or sweeteners, as well as postum.

Fruits drinks, soft drinks, and ades—regular calorie; Fruit drinks, soft
drinks, and ades—iow calorie: includes fruit juice drinks, cola- and pepper-
type soft drinks, root beer, ginger ale, cream soda, and lemonade. This group is
subdivided into regular and low calorie categories. All drinks that are sugar
free or are described in the CSFII as low calorie are included in the low
calorie category and the other drinks containing sugar are included in the
regular calorie category.

Sugars and sweets: includes all types of sugars, sweeteners, and syrups such

as honey, jams, jellies, marmalades, preserves, icings, gelatin desserts,
marshmallow, fudge, all types of candies and chocolates, and chewing gum.

Appendix 3-7


Thrifty Food Plan, 1999

Table 5. Percentage distribution of food groups in the Thrifty Food Plan market baskets,
by age-gender group, 1999

Total pounds per week 18.22 17.88 20.02 24.66 27.63
Percent total pounds per week
Grains 8 8 13 13 13
Vegetables 15 14 ll 19 18
Fruits 12 13 12 16 16
Milk products 42 38 35 31 26
Meat/meat alternates 16 7 16 15 16
Other foods! 7 10 13 6 u

Ta yes
Total pounds per week 31.90 30.45 26.48 32.42 34.70 33.30 30.63
Percent total pounds per week
Grains 11 12 11 13 14 14 11
Vegetables 16 17 18 18 17 2 18
Fruits 13 17 19 7 18 19 25
Milk products 34 24 26 32 33 21 24
Meat/meat alternates 16 15 16 15 14 17 16
Other foods! 10 15 10 5 4 8 6

1Fats, oils, and sweets.

22 Center for Nutrition Policy and Promotion


Thrifty Food Plan, 1999

Appendix 7

Survey Instruments

Appendix 7~1



Thrifty Food Plan, 1999

Introduction to
Recipes

5-2 Appendix

The 40 recipes developed for the two sample weekly menus illustrate how to
combine larger amounts of less expensive foods with smaller amounts of
moderately priced foods and how to follow the Dietary Guidelines for
Americans. The recipes are grouped as main dishes: Beef, pork, fish, poultry,
or vegetarian; soups; vegetables and dips; salads; breads and hot cereals; and
desserts. The ingredients used in the recipes are readily available and are low
to moderate in cost.

Some Key Facts About the Recipes:

+ The type of flour used is all-purpose.

¢ The size of the eggs is large.

+ The type of rice used is long-grain.

* Many of the recipes are prepared without added salt.

¢ Lower fat ingredients are often used instead of similar ingredients that are
higher in fat: for example, water-packed tuna instead of oil-packed tuna.

Each recipe lists the number of servings, serving size, preparation time,
cooking time, and nutrient data per serving. Calories are rounded to the
nearest 5, total fat and saturated fat are rounded to the nearest gram, and
cholesterol and sodium are rounded to the nearest milligram.



Thrifty Food Plan, 1999

Vegetables

Two food categories—potato products and other vegetables (cabbage, corn,
etc.)—account for most of the vegetables portion of the revised TFP market
baskets for children ages 1 to 19 (table 7). For many children and adolescents,
potato products make up over half the vegetables portion of their TFP baskets,
Potatoes are relatively inexpensive sources of copper, potassium, vitamin Bg,
vitamin C,and dietary fiber. Dark-green and deep-yellow vegetables, relatively
expensive sources of nutrients, make up a smaller portion of children’s and
adolescents’ TFP market baskets. The vegetables portion of the TFP market
basket for adults is similar to that of children and adolescents—high in potato
products and other vegetables. Compared with other vegetables, potato
products account for a larger share of the vegetables component of the TFP
baskets for adults ages 20 to 50. For adults ages 51 and older, the reverse
holds.

Table 7. Percentage distribution of vegetable categories in the Thrifty Food Plan market baskets,
by age-gender group, 1999

Total pounds of food per week 18.22 17.88 20.02 24.66 27.63
Vegetables

Total pounds of vegetables per week 2.69 2.53 2.29 4.59 4.94

Percent vegetable pounds per week
Potato products 59 61 42 45 63
Dark-green and deep-yellow 8 6 10 21 10
vegetables
Other vegetables (corn, cabbage, etc.) 33 33 48 34 27

Females. as
9 yrs -20-50 yr: 12-14 yrs
Total pounds of food per week 31.90 30.45 26.48 32.42 34.70 33.30 30.63
Vegetables
Total pounds of vegetables per week 5.11 5.31 4.74 5.82 6.01 6.60 5.56
Percent vegetable pounds per week

Potato products 54 54 28 65 49 59 36
Dark-green and deep-yellow il 8 14 3 8 6 il

vegetables
Other vegetables (corn, cabbage, etc.) 35 38 58 32 43 35 53

Center for Nutrition Policy and Promotion 25,