Nutrition Criteria for Recipes
Healthy Food Bank Hub
LOGISTICAL REMINDERS:
Recipe Criteria Finalized 10/7 - done
Recipes Re-vetted 10/8-10/11 - in process
Recipes Added to Hub 10/14-10/15
*two folks will vet each recipe
Required Criteria
Notes
Yes
No
Yes
No
Yes
No
Yes
No
Does the recipe include yield/serving size,
ingredient list and easy to follow instructions?
Yes
No
Is the recipe written below a 6th grade
reading level?
Yes
No
Yes
No
Does recipe consist of only commonly found
ingredients?
Yes
No
Does recipe require zero or few electric
kitchen tools?
Yes
No
RECEIVED ALL “YES” RESPONSES?
YES NO
Is the main ingredient from MyPlate? (fruit,
vegetable, whole grain, lean protein, low-fat/skim or nonfat dairy)
Is saturated + trans-fat less than 10% of total
calories?
((grams saturated + trans fat) x 9 cals/gram = calories)
Is added sugar less than 5% of total calories?
(grams added sugar x 4 cals/gram = calories)
Is sodium less than 30% of Daily Value? (less
than 690 mg)
Is sodium less than 10% of Daily Value for
side dishes or snacks? (less than 230 mg)
(Use Microsoft Word)
Are there 9 or less ingredients?
(Count all ingredients, minus water)
See page 2 for rationale.
Rationale for Recipe Criteria
Healthy Food Bank Hub
Prepared by: Alison Kaufman, MS, RD, LDN
Jewish Family & Children’s Service of Greater Boston
Foods from MyPlate
Ideally, all main ingredients in a recipe would be recommended foods from MyPlate including
whole grains, fruits, vegetables, lean proteins, and low fat/skim or non-fat dairy; however, we
recognize the potential inability for all people to have access to the healthiest ingredients at all
times. Therefore, we chose the criteria: Is the main ingredient a recommended food from
MyPlate? If possible, it is recommended to substitute whole grains for refined, lean proteins for
higher fat proteins, and low fat/skim or non-fat dairy for higher fat dairy. As an additional
safeguard to screen out recipes, we established saturated fat and trans fat, sodium, and added
sugar limits based on the latest guidelines for good health and good nutrition.
Discretionary Calorie Limits
Discretionary calories include saturated fat, trans fat, and added sugars. Recs are in purple.
Saturated and Trans Fat Limits



Dietary Guidelines for Americans 2010
Saturated fat less than 10%
Trans fat as low as possible
America Heart Association
Saturated fat less than 7% of calories
Trans fat less than 1% of calories
Based on 2000 calories
200 calories, 22 grams
140 calories, 16 grams
20 calories, 2 grams
Dietary Reference Intakes
“Any incremental increases in saturated fat and trans fat intake increase CHD risk,
therefore an upper limit was not set…It is recommended that individuals maintain
saturated and trans fat consumption as low as possible while following a nutritionally
adequate diet.”
Added Sugar Limits
Based on 2000 calories

USDA 25% of calories or less
500 calories, 125 grams

WHO 10% of calories or less
200 calories, 50 grams

American Heart Association
Men 150 cals, 36 grams, 9 teaspoons
Women 100 cals, 24 grams, 6 teaspoons
7.5% of calories or less
5% of calories or less

MyPlate Food Guidance System
5% of calories from added sugar
Based on 2400 calories
365 discretionary cals ÷ 2400 total = 15% of calories from discretionary
15% - 10% from sat/trans fats = 5% of calories left for added sugars
Sodium Limits
Dietary Guidelines for Americans 2010

2300 mg is upper limit for sodium in food, water and supplements

1500 mg is upper limit for persons who are 51 and older and those of any age who are
African American or have hypertension, diabetes, or chronic kidney disease. The 1,500
mg recommendation applies to about half of the U.S. population, including children, and
the majority of adults.
Tips for Reducing Sodium
 Buy fresh, plain frozen, or canned "with no salt added" vegetables.
 Use fresh poultry, fish, and lean meat, rather than canned or processed types.
 Use herbs, spices, and salt-free seasoning blends in cooking and at the table.
 Cook rice, pasta, and hot cereals without salt. Cut back on instant or flavored rice,
pasta, and cereal mixes, which usually have added salt.
 Choose "convenience" foods that are lower in sodium. Cut back on frozen dinners,
pizza, packaged mixes, canned soups or broths, and salad dressings — these often
have a lot of sodium.
 Rinse canned foods, such as tuna, to remove some sodium.
 When available, buy low- or reduced-sodium, or no-salt-added versions of foods.
 Choose ready-to-eat breakfast cereals that are lower in sodium.
Source: http://www.nhlbi.nih.gov/hbp/prevent/sodium/tips.htm, Accessed October 11, 2013
MyPlate Food Guidance System Calculations
Total calories
1600
1800
2000
2200
2400
Example: 2000 calories
Whole grains/Starchy veg
Non-starchy Vegetables
Fruit
Dairy
Lean Proteins
Oils
Discretionary calories
130
195
265
290
360
My Plate
8 oz or ½ cup
2 cups
2 cups
3 cup equivalents
5.5 oz equivalents
6 teaspoons
Foods to encourage plus oils
Remainder for discretionary calories
% total calories
8%
11%
13%
13%
15%
Exchange List
80 cals/oz or ½ cup
50 cals/cup
120 cals/cup
90 cals/cup
35-55 cals/oz
45 cals/tsp
Cals
640
100
240
270
248
270
1768
232 (12%)