The Low-Cost, Moderate-Cost, and Liberal Food Plans, three fundamental parts of the U.S. food guidance system, have been revised by USDA’s Center for Nutrition Policy and Promotion, with assistance from USDA’s Food and Nutrition Service, Economic Research Service, and Agricultural Research Service. The plans provide representative healthful market baskets at three different cost levels. This revision maintains the same inflation-adjusted costs as those of the previous three food plans, last revised in 2003. In line with previous food plans, an assumption used to develop these plans was that all purchased food is consumed at home.
Final Report. The primary charge of the work group was to identify Program requirements, policies, and procedures that, if eliminated or modified, would reduce burden or effort for SAs, institutions, and facilities participating in CACFP without undermining ongoing efforts to improve Program management.
The Food Plans represent a nutritious diet at four different cost levels. The nutritional bases of the Food Plans are the 1997-2005 Dietary Reference Intakes, 2005 Dietary Guidelines for Americans, and 2005 MyPyramid food intake recommendations. In addition to cost, differences among plans are in specific foods and quantities of foods. Another basis of the Food Plans is that all meals and snacks are prepared at home. For specific foods and quantities of foods in the Food Plans, see Thrifty Food Plan, 2006 (2007) and The Low-Cost, Moderate-Cost, and Liberal Food Plans, 2007 (2007). All four Food Plans are based on 2001-02 data and updated to current dollars by using the Consumer Price Index for specific food items.
The Thrifty Food Plan (TFP), a fundamental part of the U.S. food guidance system and the basis for maximum food stamp allotments, has been revised by USDA’s Center for Nutrition Policy and Promotion (CNPP), with assistance from USDA’s Food and Nutrition Service (FNS), Economic Research Service (ERS), and Agricultural Research Service (ARS). The TFP provides a representative healthful and minimal cost meal plan that shows how a nutritious diet may be achieved with limited resources. The plan assumes that all purchased food is consumed at home.
This summary report presents historical data on the nutrient content of the U.S. food supply. The data and trends presented in this report are invaluable for monitoring the potential of the food supply to meet nutritional needs; for examining relationships between food supplies, diet, and health; and for examining dietary trends of Americans.