The Healthy School Meals Act of 2010 (H.R. 4870)

Nutrient Comparison

Soy-based and Traditional Foods in School Foodservice

The soyfood acceptance study took place in Montgomery County Maryland Public Schools in 2008. Soy and traditional foods were served on alternating weeks. Researchers evaluated product acceptability and nutrient profiles of the test foods. Equal amounts of soy-based and traditional products were consumed. Proportions eaten differed slightly, but most students consumed the entire product regardless of the food type. Introducing soy-based products can help schools meet U.S. Department of Agriculture (USDA) regulations for fat and saturated fat while providing more vegetarian choices and variety.

	Soy-based Chik’n	Chicken	Soy-based Chik’n Nuggets	Chicken Nuggets	Black Bean Burger
Serving Size	2 oz (57.5 g)	2.1 oz (62 g)	3.75 oz (106 g)	3.75 oz (93 g)	3 oz (93 g)
Calories	80	200	230	230	180
Protein	14 g	17 g	15 g	14 g	15 g
Total fat	2 g	11 g	9 g	13 g	6 g
Saturated fat	0 g	3 g	1 g	3 g	1 g
Cholesterol	0 mg	50 mg	0 mg	35 mg	0 mg
Fiber	1.5 g	0 g	6.2 g	0 g	6.0 g

On average the soy-based entrées had 18 percent fewer calories, 45 percent less fat, 57 percent less saturated fat and one-fifth the cholesterol compared to traditional entrées. The soyfoods had nearly equal amounts of protein, twice the amount of iron, and six times the amount of fiber compared to the traditional menu items.

Lazor K. Soy goes to school: acceptance of soyfoods in metro middle schools. The Soy Connection. Vol 16(1): The United Soybean Board; 2008. Available: http://www.soyconnection.com/newsletters/soy-connection/health-nutrition/article.php/Soy+Goes+To+School?id=155.

Traditional Vegetarian Lunch Options and Plant-Based Vegetarian Lunch Options

Many traditional school lunches are packed with cheese and oil.  Although cheese contains protein, it is high in fat—especially saturated fat—sodium, and cholesterol. Plant-based protein sources like beans, lentils, and soy are lower in fat, cholesterol-free, and have plenty of fiber and other healthful nutrients.

Traditional Vegetarian Lunch Options

	Cheese Sticks	Mac & Cheese	Cheese Pizza	Grilled Cheese	Cheese Chef Salad	Average (Traditional vegetarian)
Calories	300	304	309	407	218	308
Protein	16 g	15 g	22 g	14 g	17 g	17 g
Total Fat	14 g	13 g	12 g	27 g	12 g	16 g
Saturated Fat	5 g	7 g	7 g	14 g	8 g	8 g
Cholesterol	20mg	15mg	20mg	25mg	10mg	18mg
% Calories from Fat	42%	35%	35%	60%	50%	44%

Plant-Based Vegetarian Lunch Options

	Veggie Burger with Bun	Soy Chik’n Strips in Bun	Veggie Sloppy Joe with Bun	Veggie Chili	Veggie & Bean Pasta Salad	Average (Plant-based vegetarian)
Calories	220	193	250	270	247	236
Protein	19 g	18 g	12 g	9 g	8 g	13 g
Total Fat	5 g	5 g	3 g	8 g	8 g	6 g
Saturated Fat	0 g	1 g	1 g	1 g	1 g	1 g
Cholesterol	0 mg	0 mg	0 mg	0 mg	0 mg	0 mg
% Calories from Fat	20%	23%	11%	30%	29%	23%

Please note: Nutritional data provided in this chart are estimated based on information provided by school food service directors.