Road to SMI Success Manual - Region 10 Education Service Center

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Appendix M Food Sources of Calcium Good Food Sources of Calcium All foods listed in this chart are ≥ 20% (200 milligrams) of the Daily Value (DV) of 1000 milligrams (mg) for calcium. The DVs are used on the Food and Drug Administration Nutrition Facts Label and are based on a 2,000-calorie diet. A food that contains 200 mg. or more of calcium contributes a substantial amount of calcium to the diet and is used here to define a good source. Food Item Serving Size Calcium (Mg) Yogurt, plain, skim milk 8-oz container 452 Yogurt, plain, low-fat 8-oz container 415 Yogurt, fruit, low-fat 8-oz container 345 Cheese, ricotta, part skim milk ½ cup 335 Milk, nonfat, fluid 1 cup 306 Milk, fluid, 2% milkfat 1 cup 285 Milk, whole, 3.25% milkfat 1 cup 276 Yogurt, plain, whole milk 8-oz container 275 Cheese, ricotta, whole milk ½ cup 255 Cheese, includes cheddar, mozzarella (part-skim), muenster and provolone 1 oz 204 - 214 Cereal, ready-to-eat, fortified 1 oz 236 - 1043 106
Appendix M Food Sources of Calcium (continued) Other Food Sources of Calcium All foods listed in this chart contain less than 200 milligrams of calcium. When these foods are used in combination with foods high in calcium and/or other foods in this list, they can assist schools in reaching the nutrition standard for calcium. Food Item Serving Size Calcium (Mg) Collards, frozen, chopped, cooked boiled, drained ½ cup 179 Cornbread, prepared from recipe, made with low-fat (2%) milk 1 piece (2 oz) 162 Spinach, frozen, boiled, cooked, drained ½ cup 146 Soybeans, green, cooked, boiled, drained ½ cup 131 Seeds, sesame butter, tahini, 2 tbsp 128 Turnip greens, frozen, cooked, boiled, drained ½ cup 125 Fish, salmon, pink, canned, solids with bone and liquid 2 oz 119 Cowpeas (Blackeyes), immature seeds (not dried) cooked, boiled, drained ½ cup 106 Frozen yogurt, soft-serve ½ cup 103 Cereal, oats, instant, fortified, plain, prepared with water 1 packet 99 English muffins, plain, enriched, with calcium propionate 1 muffin 99 Beans, white, mature seeds, canned ½ cup 91 Kale, frozen, cooked, boiled, drained ½ cup 90 Okra, frozen, cooked, boiled, drained ½ cup 89 Soybeans, mature, cooked, boiled ½ cup 88 Ice cream, vanilla ½ cup 84 Cabbage, Chinese (pak-choi), cooked, boiled, drained ½ cup 79 Cheese, processed, American 1 oz 78 Waffles, plain, frozen, ready-to-eat 1 waffle (33 g) 77 Fish, ocean perch, Atlantic, cooked, dry heat 2 oz 76 Cereal, cream of wheat, regular, cooked with water 2/3 cup 75 Beans, baked, canned, with pork and tomato sauce ½ cup 71 Dandelion greens, cooked, boiled, drained ½ cup 71 Cheese, cottage, creamed ½ cup 70 Nuts, almonds 1 oz (24 nuts) 70 Source: Adapted from the Agricultural Research Service (ARS) Nutrient Database for Standard Reference, Release 17. 107
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A Guide for School Foodservice Dire
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ACKNOWLEDGEMENTS...................
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Acknowledgements The U.S. Departmen
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Acronyms ANSMP APP CAP CFR CN CNP C
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Child Nutrition (CN) Database - A n
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Fortified Foods - Foods with added
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Offer Versus Serve (OVS) for Food-B
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School Breakfast Program (SBP) - Th
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INTRODUCTION SMI success is as simp
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Introduction Improving School Meals
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Introduction SMI Is Important: Show
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Chapter 1 A Comparison of the Vario
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Chapter 1 Chapter 1 Nutrient-Based
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Chapter 1 Comparison of Menu Planni
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Chapter 1 13
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Chapter 2 Advantages and Disadvanta
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Chapter 2 Available Lunch Modificat
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Chapter 2 If more than one age/grad
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Chapter 2 Serving the Appropriate P
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Chapter 2 What Does It Take To Impl
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26 Chapter 2
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Chapter 3 Consult the Nutrient Anal
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Chapter 3 Some State agencies may r
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Chapter 3 ◆ ◆ ◆ Include a var
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Chapter 3 Menu planners are encoura
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Chapter 3 Examples of consistent me
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Chapter 3 Variations in Lunch Struc
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Chapter 3 Had all of the side dishe
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Chapter 3 ◆ Offering a variety of
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Chapter 3 The nutrient analyses of
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Chapter 4 ◆ If you plan menus usi
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Chapter 4 ✓ ✓ ✓ ✓ ✓ ✓
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Chapter 4 Identifying Fat Levels in
Page 72 and 73: Chapter 4 Grains and Breads ✓ Spe
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Page 78 and 79: Chapter 4 If you have made the deci
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Page 83 and 84: Chapter 5 It takes more than school
Page 85 and 86: Chapter 5 Home Activities Home acti
Page 87 and 88: Chapter 6 Each SFA will be schedule
Page 89 and 90: Chapter 6 Menus Complete written me
Page 91 and 92: Chapter 6 Examples of Food Product
Page 93: Chapter 6 Nutrient-Based Menu Plann
Page 96 and 97: SMI Resources Resource Description
Page 103: APPENDICES SMI Road to Success Appe
Page 106 and 107: Appendix B SCHOOL LUNCH PATTERNS TR
Page 108 and 109: Appendix D SCHOOL BREAKFAST PATTERN
Page 110 and 111: Appendix F Nutrient Standard Menu P
Page 112 and 113: Appendix G-2 Grains/Breads Requirem
Page 114 and 115: Appendix I Sample Product Formulati
Page 116 and 117: Appendix K Manufacturer’s Data Su
Page 118 and 119: Appendix L Sample Food Substitution
Page 120 and 121: Appendix M Food Sources of Vitamin
Page 124 and 125: Appendix M Food Sources of Iron All
Page 126 and 127: Appendix M Food Sources of Dietary
Page 128 and 129: Appendix N Menu Planning Practices
Page 130 and 131: Appendix O Milk Fat Comparison Char
Page 132 and 133: Appendix Q Purchasing Practices for
Page 134 and 135: Appendix R Food Preparation Practic
Page 136 and 137: Appendix S Meal Service Practices f
Page 138 and 139: Appendix U Checklist of Documents N
Page 140 and 141: Appendix V NSMP/ANSMP - Structuring
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Road to SMI Success Manual - Region 10 Education Service Center

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