Table 2 Average composition of lunches served by serving size in the National School Lunch Program exclusively in the 1st or 5th quintiles for all impact categories by food group.

Food Group	Low Impact Serving Size	High Impact Serving Size	p value
Fruit (cup eq.)	0.62	0.72	0.04*
Fruit juices	0.05	0.17	0.00***
Other fruit	0.57	0.55	0.03*
Vegetables (cup eq.)	0.61	0.73	0.00**
Red orange	0.23	0.19	0.07
Starchy	0.11	0.20	0.00***
Other vegetables	0.13	0.17	0.05
Beans and peas	0.05	0.05	0.89
Dark green	0.10	0.12	0.24
Protein foods (oz. eq.)	0.69	1.72	0.00***
Beef and pork^a	0.00	1.02	0.00***
Poultry^a	0.18	0.32	0.00**
Cured luncheon meat^b	0.20	0.23	0.54
Seafood	0.04	0.01	0.04*
Eggs	0.01	0.03	0.00**
Legumes	0.01	0.04	0.13
Nuts and seeds	0.19	0.01	0.00***
Soy products	0.04	0.04	0.82
Dairy (cup eq.)	1.58	1.03	0.00***
Cheese	0.71	0.26	0.00***
Milk^c	0.86	0.76	0.00***
Grains (oz. eq.)	2.42	2.12	0.00***
Refined grains	0.98	0.96	0.79
Whole grains	1.43	1.16	0.00**
Oils (tsp)	1.60	1.66	0.55
Added sugar (g)	4.29	3.35	0.00***

Results are energy (kcal) adjusted averages of lunches exclusively in the 1st (low impact; n = 62,000) or 5th (high impact, n = 38,000) quintiles for all impact categories.
^a Excludes cured luncheon meat.
^b Cured luncheon meat contains poultry, beef, and pork.
^c Milk is generally served in 8 oz. containers which is equivalent to 1 cup eq.
* <0.05.
**<0.01.
***<0.001.

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