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Appendix L
Baseline Menus
This appendix contains the procedures and/or data for selecting the representative baseline menus from the third School Nutrition Dietary Assessment study (SNDA-III), modifying the representative baseline menus for breakfast and lunch for elementary, middle, and high school, and assigning take-up rates for the food items in the modified baseline menus. The food descriptions in the representative baseline menus are those provided in the SNDA-III study data set. For modified baseline menus, in some cases food descriptions are more limited than they should be when planning actual menus.
These menus were used to compare the baseline and modified costs nutrient contents. The committee did not have access to complete, up-to-date nutrient and cost databases that cover all the many food products available for use in school meals, and these products differ somewhat among school districts. See discussion of limitations of the cost analyses in Chapter 8 and Appendix K and of nutrient analyses under “Criterion 1” in Chapter 9.
LIST OF TABLES
Table L-1 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, Elementary School Breakfast
Table L-2 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, Middle School Breakfast
Table L-3 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, High School Breakfast
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Table L-4 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, Elementary School Lunch
Table L-5 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, Middle School Lunch
Table L-6 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, High School Lunch
Table L-7 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus with Increased Fruit and Vegetable Intake
Table L-8A Elementary School Breakfast: Representative Baseline Menu
Table L-8B Elementary School Breakfast: Modified Baseline Menu
Table L-9A Middle School Breakfast: Representative Baseline Menu
Table L-9B Middle School Breakfast: Modified Baseline Menu
Table L-10A High School Breakfast: Representative Baseline Menu
Table L-10B High School Breakfast: Modified Baseline Menu
Table L-11A Elementary School Lunch: Representative Baseline Menu
Table L-11B Elementary School Lunch: Modified Baseline Menu
Table L-12A Middle School Lunch: Representative Baseline Menu
Table L-12B Middle School Lunch: Modified Baseline Menu
Table L-13A High School Lunch: Representative Baseline Menu
Table L-13B High School Lunch: Modified Baseline Menu
PROCESS FOR SELECTING THE REPRESENTATIVE BASELINE MENUS
Using SNDA-III data, limit the sample to schools that provided menus for 5 days.1
Eliminate outliers—schools that served meals with calorie or nutrient content that was less than the 5th percentile or more than the 95th percentile.2
1
SNDA-III collected data for a full school week. Most schools provided data for 5 days; however, because of holidays and other school closures, some schools provided data for only 3 or 4 days.
2
Outliers were defined based on meal (breakfast or lunch), school level (elementary, middle, or high), and menu planning method (nutrient- or food-based). Nutrients considered (protein, vitamins A and C, calcium, and iron) were those specified in existing School Meals Initiative regulations. Initially, more rigorous specifications had been set for nutrient content, but the results were not usable because of a large number of cells with only zero or one menu set.
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Use computer to randomly select up to 20 5-day lunch and breakfast menus for each age-grade group.
Manually review menus and eliminate any that incorporated any of the following practices, each of which had been identified as uncommon.
Did not offer a reduced-fat or fat-free unflavored milk
Offered only one entrée
Offered 15 or more entrée options
Offered juice drink(s) (not 100% juice)
Offered dessert every day
Use computer to randomly select one 5-day menu set for breakfast and for lunch for each of the three age-grade groups (a total of six menu sets).
The menu selection process did not consider food cost.
PROCESS FOR MODIFYING THE REPRESENTATIVE BASELINE MENUS
To modify the representative baseline menus, the committee retained elements of the menu that were consistent with the recommended standards for menu planning and added, deleted, or substituted food items as necessary to make the menus consistent with those standards.
PROCESS FOR ASSIGNING TAKE-UP RATES
Tables L-1 through L-6 present the method the committee used to assign take-up rates to obtain estimates of the cost and nutrient contents of the menu selections that might be made by students under the offer versus serve provision of the law. These take-up rates, which are based on data from SNDA-III but are adjusted to consider the recommended Meal Requirements, represent estimates that the committee considers realistic. Table L-7 presents more optimistic estimates—ones that assume that, on average, students will select substantially more fruits and vegetables than are reported to have been selected in SNDA-III.
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ABBREVIATIONS USED IN THE MENUS
c Cup
g Grams
LC Low-calorie
LF Low-fat
LS Low-sodium
oz Ounce
RC Reduced-calorie
RF Reduced-fat
T Tablespoon
WG Whole grain
WW Whole wheat
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TABLE L-1 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Elementary School Breakfast
Food Group
As Offered Meal Requirements
As Selected Assumptions for Nutrient and Cost Comparisons
Serving Size
Items per Day
Take-up Rate
Source/Rationale
Fluid Milk
1 c
1
98%
Based on take-up rate in baseline menu; distribution =
Low-fat Milk = 40%
Skim Milk = 28%
Skim Flavored Milk = 30%
Meat/Meat Alternate
1 oz eq
0–2
62% or more
Based on SNDA-III data and baseline menu; higher if take-up rate was higher in baseline menu for same or similar item.
Fruit
½ c
2
70%
Take-up rate is overall percentage for two servings. Assumption is that students take an average of 1.4 servings of fruit per reimbursable breakfast. In SNDA-III, elementary school children who were offered two fruit choices at breakfast took an average of 0.9 fruit servings. The committee increased this rate by 50 percent to account for the fact that
(a) two servings of fruit will be a required part of the pattern and
(b) children will be required to select at least one fruit serving.
Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III data.
Grain
1 oz eq
1–2
100%
Based on SNDA-III data, baseline menu, and OVS rule; many grains are packaged with meat/meat alternates and no choice offered.
NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.
aAssumed OVS rule: May decline one item; must include at least one fruit item.
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TABLE L-2 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Middle School Breakfast
Food Group
As Offered Meal Requirements
As Selected Assumptions for Nutrient and Cost Comparisons
Serving Size
Items per Day
Take-up Rate
Source/Rationale
Fluid Milk
1 c
1
92%
Based on take-up rate in baseline menu; distribution =
Low-fat Milk = 30%
Skim Milk = 10%
Skim Flavored Milk = 52%
Meat/Meat Alternate
1 oz eq
0–2
68% or more
SNDA-III data adjusted to reflect OVS rule; higher if take-up rate was higher in baseline menu for same or similar item.
Fruit
½ c
2
70%
Take-up rate is overall percentage for two servings. Assumption is that students take an average of 1.4 servings of fruit per reimbursable breakfast. In SNDA-III, middle school children who were offered two fruit choices at breakfast took an average of 0.9 fruit servings. The committee increased this rate by 50 percent to account for the fact that
(a) two servings of fruit will be a required part of the pattern and
(b) children will be required to select at least on fruit serving.
Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III data.
Grain
1 oz eq
1–2
100%
Based on SNDA-III data, baseline menu, and OVS rule; many grains are packaged with meat/meat alternates.
NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.
aAssumed OVS rule: May decline one item; must include at least one fruit item.
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TABLE L-3 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, High School Breakfast
Food Group
As Offered Meal Requirements
As Selected Assumptions for Nutrient and Cost Comparisons
Serving Size
Items per Day
Take-up Rate
Source/Rationale
Fluid Milk
1 c
1
96%
Based on takeup rate in baseline menu; distribution =
Low-fat Milk = 5%
Skim Milk = 14%
Skim Flavored Milk = 4%
Meat/Meat Alternate
1 oz eq
1–2
62% or more
SNDA-III data; higher if take-up rate was higher in baseline menu for same or similar item.
Fruit
½ c
2
75%
Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.5 servings of fruit per reimbursable breakfast. In SNDA-III, middle school children who were offered two fruit choices at breakfast took an average of 1.0 fruit servings. The committee increased this rate by 50 percent to account for the fact that
(a) two servings of fruit will be a required part of the pattern and
(b) children will be required to select at least on fruit serving.
Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III data.
Grain
1 oz eq
1–2
100%
Based on SNDA-III data, baseline menu, and OVS rule; many grains are packaged with meat/meat alternates.
NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.
aAssumed OVS rule: May decline one item; must include at least one fruit item.
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TABLE L-4 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Elementary School Lunch
Food Group
As Offered Meal Requirements
As Selected Assumptions for Nutrient and Cost Comparisons
Serving Size
Items per Day
Take-up Rate
Source/Rationale
Fluid Milk
1 c
1
98%
Based on takeup rate in baseline menu; distribution =
Low-fat Milk = 17%
Skim Milk = 6%
Skim Flavored Milk = 75%
Meat/Meat Alternate
1 oz eq
1–2
100%
Based on SNDA-III data and baseline menu; many grains are packaged with meat/meat alternates.
Fruit
½ c
1
80%
Based on SNDA-III data. Among elementary school children who were offered a fruit choice at lunch, 80% selected the fruit.
Vegetables
½ c
1–2
55%
Takeup rate is overall percentage for two servings. Assumption is that students take an average of 1.1 servings of vegetables per reimbursable lunch. This is the average observed among elementary school children in SNDA-III who were offered two vegetable choices at lunch. Even though OVS requires a fruit or vegetable serving, the committee did not increase this rate because
(a) the pattern includes a separate requirement for fruit,
(b) many vegetable items that were frequently offered in SNDA-III will be offered less frequently, and
(c) children will need time to adjust to new vegetable offerings.
Distribution across vegetable options based on take-up rates in baseline menu and, as needed, SNDA-III.
Grain
1 oz eq
1–2
65–100%
Based on SNDA-III data and baseline menu; distribution =
Grains packaged with meat/meat alternates = 100%
Grains offered separately = 65%; higher if take-up rate was higher in baseline menu for same or similar item.
NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.
aAssumed OVS rule: May decline two items; must include at least one fruit or vegetable item.
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TABLE L-5 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Middle School Lunch
Food Group
As Offered Meal Requirements
As Selected Assumptions for Nutrient and Cost Comparisons
Serving Size
Items per Day
Take-up Rate
Source/Rationale
Fluid Milk
1 c
1
97%
Based on take-up rate in baseline menu; distribution =
Low-fat Milk = 6%
Skim Milk = 7%
Skim Flavored Milk = 84%
Meat/Meat Alternate
1 oz eq
1–2
100%
Based on SNDA-III data and baseline menu; many grains are packaged with meat/meat alternates.
Fruit
½ c
1
80%
Based on SNDA-III data. Among middle school children who were offered a fruit choice at lunch, 80 percent selected the fruit. Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III.
Vegetables
½ c
1–2
60%
Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.2 servings of vegetables per reimbursable lunch. This is the average observed among middle school children in SNDA-III who were offered two vegetable choices at lunch. Even though OVS requires a fruit or vegetable serving, the committee did not increase this rate because
(a) the pattern includes a separate requirement for fruit,
(b) many vegetable items that were frequently offered in SNDA-III will be offered less frequently, and
(c) children will need time to adjust to new vegetable offerings.
Distribution across vegetable options based on take-up rates in baseline menu and, as needed, SNDA-III.
Grain
1 oz eq
1–2
65–100%
Based on SNDA-III data and baseline menu; distribution =
Grains packaged with meat/meat alternates = 100%
Grains offered separately = 65%; higher if take-up rate was higher in baseline menu for same or similar item.
NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.
aAssumed OVS rule: May decline 2 items; must include at least one fruit or vegetable item.
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TABLE L-6 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, High School Lunch
Food Group
As Offered Meal Requirements
As Selected Assumptions for Nutrient and Cost Comparisons
Serving Size
Items per Day
Take-up Rate
Source/Rationale
Fluid Milk
1 c
1
88%
Based on take-up rate in baseline menu; distribution =
Low-fat Milk = 17%
Skim Milk = 4%
Skim Flavored Milk = 67%
Meat/Meat Alternate
1 oz eq
2–3
100%
Based on SNDA-III data and baseline menu; many grains are packaged with meat/meat alternates.
Fruit
½ c
2
60%
Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.2 servings of fruit per reimbursable lunch. In SNDA-III, high school children who were offered two fruit choices at lunch took an average of 0.8 servings. The committee increased this rate by 20 percent to account for the fact that two servings of fruit will be a required part of the pattern. Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III.
Vegetables
½ c
2
65%
Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.3 servings of vegetables per reimbursable lunch. This is the average observed among high school children in SNDA-III who were offered two vegetable choices at lunch. Even though OVS requires a fruit or vegetable serving, the committee did not increase this rate because
(a) the pattern includes a separate requirement for fruit,
(b) many vegetable items that were frequently offered in SNDA-III will be offered less frequently, and
(c) children will need time to adjust to new vegetable offerings.
Distribution across vegetable options based on take-up rates in baseline menu and, as needed, SNDA-III.
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Grain
1 oz eq
2–3
70–100%
Based on SNDA-III data and baseline menu; distribution =
Grains packaged with meat/meat alternates = 100%
Grains offered separately = 70% (to reflect OVS rule); higher if take-up rate was higher in baseline menu for same or similar item.
NOTES: c = cups; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.
aAssumed OVS rule: May decline 2 items; must include at least one fruit or vegetable item.
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TABLE L-9B Middle School Breakfast: Modified Baseline Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Scrambled Egg (1.25 oz)
Turkey Sausage (1 oz)
LF Fruit Yogurt (4 oz)
Scrambled Egg (1.25 oz) on Buttermilk Biscuit (2.2 oz)
Turkey Sausage (1 oz)
and Choose 1
WW Toast (2 slices)
and Choose 1
WW Toast (2 slices)
and Choose 1
WW Toast (2 slices)
or
WW Pancakes (3 oz)
and Choose 1
WW Banana Nut Muffin (5.5 oz)
WW Toast (2 slices)
Kix Cereal (1.5 c)
Honey Nut Cheerios (1 c)
Grits (1 c)
Honey Nut Cheerios (1 c)
WW Waffles (2 oz)
Grits (1 c)
WW Waffles (2 oz)
Orange Juice (4 oz)
Grapes, raw (½ c)
Apple Juice (4 oz)
Pears, canned in juice (½ c)
Apple Juice (4 oz)
Fruit Cocktail, canned, in juice (½ c)
Apple Juice (4 oz)
Orange Slices, raw (½ c)
Apple Juice (4 oz)
Sliced Peaches, canned in juice (½ c)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Jelly (0.5 oz)
Jelly (0.5 oz)
RC Syrup (1.5 oz)
Jelly (0.5 oz)
RC Syrup (1.5 oz)
Jelly (0.5 oz)
RC Syrup (1.5 oz)
Jelly (0.5 oz)
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TABLE L-10A High School Breakfast: Representative Baseline Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Turkey Sausage (1 oz) and Grits (¾ c)
Choose 2
Cold Cereal (Frosted Flakes [21 g] or Lucky Charms [23 g])
Choose 2
Bologna (1 oz)
Choose 2
Cold Cereal (Frosted Flakes [21 g] or Honey Nut Cheerios [21 g])
Choose 2
Scrambled Egg (2 oz)
Fortified Doughnut (2 oz)
Grits (¾ c)
White Toast (1 slice) with butter
Pancakes (2 oz) with syrup (4 T)
Grits (¾ c)
White Toast (1 slice) with margarine (2 T) and jelly (1 T)
Fortified Doughnut (2 oz)
WW Waffle (2 oz) with syrup (4 T)
Orange Juice (4 oz)
Apple Juice (4 oz)
Orange Juice (4 oz)
or
Apple Juice (4 oz)
100% Fruit Juice with Vitamin C (4 oz)
Orange Juice (4 oz)
Choice of milk:
Whole Milk (8 oz)
2% Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Whole Milk (8 oz)
2% Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Whole Milk (8 oz)
2% Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Whole Milk (8 oz)
2% Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Whole Milk (8 oz)
2% Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
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TABLE L-10B High School Breakfast: Modified Baseline Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Turkey Sausage (2 oz) and Grits (1 c)
or
ogurt (4 oz) and Fortified Donut (3.6 oz)
LF Fruit Yogurt (4 oz)
LF Fruit Yogurt (4 oz) and Grits (1 c)
or
WW English Muffin and Turkey Bacon (2 oz)
LF Fruit Yogurt (4 oz)
Scrambled Egg (2.5 oz)
and Choose 1
Oatmeal (1 c)
and Choose 1
Honey Nut Cheerios (1.5 c)
and Choose 1
Cornflakes (1.5 c)
Honey Nut Cheerios (1.5 c)
WW Pancakes (3 oz)
WW Waffles (2 oz)
WW Toast (2 slices)
Orange Juice (4 oz)
Apple, raw
Apple Juice (4 oz)
Orange, raw
Orange Juice (4 oz)
Mixed Fruit, raw (½ c)
100% Fruit Juice (4 oz)
Pear, raw
Orange Juice (4 oz)
Strawberry Applesauce (½ c)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
RC Syrup (1.5 oz)
RC Syrup (1.5 oz)
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School Meals: Building Blocks for Healthy Children
TABLE L-11A Elementary School Lunch: Representative Baseline Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Choose 1
Bean and Cheese Burrito (5.3 oz) with Mozzarella Cheese (1 oz)
Choose 1
Hot Dog on a bun (3 oz) with ketchup (4 T)
Choose 1
Pizza Sticks (3.8 oz) with Marinara Sauce (¼ c)
Choose 1
Roasted Turkey (½ c) with Mashed Potatoes (½ c) and Gravy (2 T)
Choose 1
Cheese Pizza (4.8 oz)
French Toast Sticks (4 oz) with syrup (3 T) and Pork Sausage (2 oz)
Spaghetti with Meat Sauce (9.6 oz)
Sausage Pizza (4.7 oz)
Breaded Beef Patty (4 oz) with ketchup (2 T)
Beef Barbecue Sandwich (5.6 oz)
Choose 2
Applesauce (¼ c)
Canned Peaches (¼ c)
Orange Juice (4 oz)
Choose 2
Applesauce (¼ c)
Canned Pears (¼ c)
Raw Celery and Carrots (1⁄8c each) with
Ranch dressing (1.75 T)
Choose 2
Banana
Raisins (1 oz)
Corn (¼ c)
Banana
Canned Peaches (¼ c)
Wheat Roll (2 oz)
Frozen Fruit Juice Bar (2.4 oz)
Choose 2
Canned Peaches (¼ c)
Canned Pineapple (¼ c)
Hash Brown Patty (2 oz) with ketchup (2 T)
Tater Tots (½ c) with ketchup (2 T)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Skim Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Skim Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Skim Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Skim Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Skim Milk (8 oz)
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TABLE L-11B Elementary School Lunch: Modified Baseline Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Choose 1
WW Beef Bean and Cheese Burrito (4.45 oz)
Choose 1
5 Oven-baked WW Mini Chicken Corn Dog (0.67 oz each) with WW Roll
Choose 1
Chef Salad (1 c romaine, 0.5 oz LF mozzarella, 1.5 oz grilled chicken) with WW Soft Pretzel (2.5 oz)
Choose 1
Oven-baked Fish Nuggets (2 oz) with WW Roll
Choose 1
Scrambled Egg Patty (1.25 oz) with RF Cheese (0.5 oz) on
Submarine Sandwich (1 oz turkey, 0.5 oz RF cheese) on WW Roll
WW Spaghetti with Meat
Sauce (½ c) or Marinara
Sauce (½ c) and WW Roll
WW Cheese Pizza (1 slice)
Roast Turkey (2 oz) with WW Roll
WW English Muffin
WW French Toast Sticks (2.7 oz) with Turkey Sausage (1 oz)
Refried Beans (½ c)
Green Beans, cooked (½ c)
Corn, cooked (½ c)
Mashed Potatoes (½ c)
Baked Sweet Potato Fries (½ c)
Jicama (¼ c) and Green Pepper Strips (¼ c)
Broccoli (¼ c) and Cauliflower (¼ c), raw
Baby Carrots, raw (¼ c)
Steamed Broccoli (½ c)
Grape Tomatoes, raw (¼ c)
Cantaloupe wedges, raw (½ c)
Kiwi halves, raw (½ c)
Banana, raw (½ c)
Peaches (canned, light syrup, ½ c)
Applesauce (½ c)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Salsa (2 oz)
Fat-free Sour Cream (1 oz)
Mustard (9 g)
RF Mayonnaise (1 oz)
LF Ranch Dip (1 oz)
Ketchup (9 g)
LF Ranch Dip (1 oz)
Soft Margarine (5 g)
LF Ranch Dressing (1.5 oz)
LF Italian Dressing (1.5 oz)
Tarter Sauce (1.5 oz)
LF, LS Gravy (1.5 oz)
Soft Margarine (5 g)
RC Syrup (1.5 oz)
LF Ranch Dip (1 oz)
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TABLE L-12A Middle School Lunch: Representative Baseline Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Choose 1
Entrée Salad (8.6 oz) with dressing (2 T) and crackers (1 oz)
Choose 1
Entrée Salad (8.6 oz) with dressing (2 T) and crackers (1 oz)
Choose 1
Entrée Salad (8.6 oz) with dressing (2 T) and crackers (1 oz)
Choose 1
Entrée Salad (8.6 oz) with dressing (2 T) and crackers (1 oz)
Choose 1
Entrée Salad (8.6 oz) with dressing (2 T) Bean Soup (1 c) and crackers (1 oz)
Hot Dog (3 oz) with Chili (1 oz)
Entrée Salad with Ham (8.6 oz) with dressing (2 T) and crackers (1 oz)
Two choices of Pizza (4.6 oz)
Chili Con Carne (½ c) with cheese sauce (1⁄3c) and corn chips (1 oz)
Egg Salad Sandwich (5.7 oz)
Beef Patty (2.8 oz) with mayo (9 g), mustard (6 g), ketchup (9 g)
Chicken Nuggets (3.3 oz) with BBQ sauce (1 T)
Chicken Salad Sandwich (5 oz)
Chicken Fajitas (3.9 oz) with salsa (4 T)
Beef Barbecue Sandwich (6.6 oz)
Choose 2
Orange
Canned Peaches (½ c)
Pinto Beans (½ c)
Coleslaw (½ c)
Choose 2
Applesauce (½ c)
Banana
Cowpeas (½ c)
Scalloped Potatoes (½ c)
Choose 2
Fruit Salad (½ c)
Corn (½ c)
Peas and Carrots (½ c)
Side Salad (½ c) with dressing (2 T)
French Fries (4 oz) with ketchup (1 T)
Sweet Potatoes (½ c)
Choose 2
Apple
Canned Peaches (½ c)
Canned Pears (½ c)
Cooked Broccoli (½ c)
Choose 2
Apple
Canned Peaches (½ c)
Strawberries (½ c)
Raw Carrots (½ c)
Cooked Summer Squash (½ c)
Side Salad (½ c) with dressing (2 T)
Refried Beans (½ c)
Baked Potato (½ c)
White Roll (2 oz) or White Rice (½ c)
Pasta Salad (½ c) or WW Bread (1 slice)
Baked Squash (½ c)
Brownie (1 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Low-fat Flavored Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Low-fat Flavored Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Low-fat Flavored Milk (8 oz)
Choice of milk:
2% Milk (8 oz)
Low-fat Milk (8 oz)
Choice of milk:
2% Milk (8 oz)
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Low-fat Flavored Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Low-fat Flavored Milk (8 oz)
OCR for page 326
School Meals: Building Blocks for Healthy Children
TABLE L-12B Middle School Lunch: Modified Baseline Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Choose 1
Hamburger (2.5 oz) on WW Roll
Choose 1
Entrée Salad (1 oz turkey, 1 oz ham, 1 oz LF cheese, 1 c romaine, cherry tomato, cucumber, shredded carrots) and WW Roll
Choose 1
Entrée Salad (2 oz chicken, 1 oz LF cheese, 1 c romaine, cherry tomato, cucumber, shredded carrots) and WW Roll
Choose 1
Deli Sandwich (1 oz turkey, 1 oz ham, 0.5 oz LF cheese) on WW Bread
Choose 1
Entrée Salad (1 oz turkey, 1 oz ham, 1 oz LF cheese, 1 c romaine, cherry tomato, cucumber, shredded carrots) and WW Roll
Turkey Hot Dog (2 oz) with Beef Chili (1 c) on Roll
Grilled Chicken Patty (4 oz) on WW Roll
Chicken Salad (½ c) on WW Bread
Beef Chili Con Carne (2 c) with WW Tortilla
Egg Salad (½ c) on WW Bread
Pizza with RF Pepperoni (4 oz)
Fajita (4 oz chicken, ½ c green peppers and onions) on WW Tortilla
Sloppy Joe (1 c) on WW Roll
Choose 2
Baked French Fries (½ c)
Coleslaw, RF dressing (½ c)
Squash, cooked (½ c)
Choose 2
Cowpeas, cooked (½ c)
Side Salad (½ c)
Green Beans, cooked (½ c)
Choose 2
Side Salad (½ c)
Peas and Carrots (½ c)
Cucumber, raw (¼ c)
Choose 2
Broccoli, cooked (½ c)
Corn (½ c)
Refried Beans (½ c)
Choose 2
Carrots, raw (½ c)
Squash Casserole (½ c)
Vegetarian Baked Beans (½ c)
Choose 1
Orange, raw
Peaches, light syrup (½ c)
Choose 1
Applesauce (½ c)
Banana, raw
Choose 1
Fresh Fruit Salad (½ c)
Pears, light syrup (½ c)
Choose 1
Apple, raw
Peaches, light syrup (½ c)
Choose 1
Pineapple light syrup (½ c)
Strawberries, raw (½ c)
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Ketchup (9 g)
Mustard (9 g)
LF Ranch Dressing (1.5 oz)
LF Italian Dressing (1.5 oz)
LF Mayonnaise (1 oz)
Ketchup (9 g)
Barbecue Sauce (1 oz)
LF Ranch Dressing (1.5 oz)
LF Italian Dressing (1.5 oz)
LF French Dressing (1.5 oz)
LF Ranch Dressing (1.5 oz)
LF Italian Dressing (1.5 oz)
Salsa (1 oz)
LF Ranch Dressing(1.5 oz)
LF Italian Dressing (1.5 oz)
LF French Dressing (1.5 oz)
OCR for page 327
School Meals: Building Blocks for Healthy Children
TABLE L-13A High School Lunch: Representative Baseline Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Choose 1
Cheese Pizza (4.8 oz)
Choose 1
Cheese Stuffed Shells with Tomato Sauce (6 oz)
Choose 1
Hot Dog on bun (3 oz)
Choose 1
Breaded Chicken Patty Sandwich (4.5 oz)
Choose 1
Mozzarella Cheese Sticks (3 oz) with Marinara Sauce (1 oz)
Hot Dog on bun (3 oz)
Cheeseburger on bun (4.8 oz)
Peanut Butter and Jelly Sandwich (4.3 oz)
Peanut Butter and Jelly Sandwich (4.3 oz)
Breaded Chicken Patty Sandwich (4.5 oz)
Tuna Salad Sandwich (5.6 oz)
Tuna Salad Sandwich (5.6 oz)
Beef Steak Sandwich (5.4 oz)
Meatball and Marinara Sauce Sub (6.75 oz)
Peanut Butter and Jelly Sandwich (4.3 oz)
Salad Bar with choice of dressing (2 T)
Salad Bar with choice of dressing (2 T)
Salad Bar with choice of dressing (2 T)
Salad Bar with choice of dressing (2 T)
Entrée Salad Bar with choice of dressing (2 T)
Choose 2
Canned Peaches (½ c)
Canned Pineapple (½ c)
Apple with Sesame Paste
Side Salad (1 c) with dressing (2 T)
Mashed Potatoes (½ c)
Choose 2
Banana
Side Salad (1 c) with Dressing (2 T)
Potato Wedges (3 oz)
Onion Rings (3 oz)
Choose 2
Applesauce (½ c)
Banana
Canned Pineapple (½ c)
Mashed Potatoes (½ c)
Choose 2
Apple
Applesauce (½ c)
Canned Pineapple (½ c)
Side Salad (½ c) with dressing (2 T)
French Fries (3 oz) with ketchup (1 T)
Choose 2
Apple
Fruit Cocktail (½ c)
Mashed Potatoes (½ c)
Side Salad (1 c) with dressing (2 T)
Vegetarian Baked Beans (⅓ c)
Vegetarian Baked Beans (1⁄3 c)
Vegetarian Baked Beans (1⁄3 c)
Hard Pretzel (1.5 oz)
Cornbread Muffin (2.2 oz)
or
Hard Pretzel (1.5 oz)
Hard Pretzel (1.5 oz)
Hard Pretzel (1.5 oz)
White Roll (1.1 oz)
or
Hard Pretzel (1.5 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Low-fat Flavored Milk (8 oz)
Skim Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Low-fat Flavored Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Flavored Milk (8 oz)
Skim Milk (8 oz)
Skim Chocolate Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Low-fat Flavored Milk (8 oz)
Choice of milk:
Low-fat Milk (8 oz)
Low-fat Chocolate Milk (8 oz)
Low-fat Flavored Milk (8 oz)
Skim Chocolate Milk (8 oz)
OCR for page 328
School Meals: Building Blocks for Healthy Children
TABLE L-13B High School Lunch: Modified Baseline Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Choose 1
Cheese Pizza with WW crust (6.4 oz) and WW Soft Pretzel (2.2 oz)
Choose 1
Stuffed Shells (meatless) (5.5 oz) with Marinara Sauce (½ c) and Cornbread Muffin
Choose 1
WW Chicken Corn Dog (2.5 oz) and WW Roll
Choose 1
Tacos (2 oz beef crumbles, 1 oz RF cheese) on WW and Corn Tortilla Chips (1 oz)
Choose 1
Oven Roasted Turkey (2 oz) with Mashed Potatoes (½ c) and WW Roll
WW Bean and Cheese Burrito (6.2 oz)
Hamburger (2.5 oz) with RF Cheese (1 oz) on White Roll
Turkey (2 oz) Wrap on WW Tortilla
Deli Sandwich (turkey salami, turkey bologna, ham, RF cheese, 0.5 oz each) on WW Roll
Breaded Chicken Patty (3 oz) on WW Roll
Tuna Salad (2 oz) on WW Bread
Turkey Ham (1.5 oz) Sandwich on WW Bread
Roast Beef (2 oz) and Provolone (1 oz) Sandwich on WW Roll
Submarine Sandwich (meatballs and marinara sauce, 2 oz each) on WW Roll
Peanut Butter and Jelly (1 oz each) on WW Bread
Choose 2
Steamed Green Beans (½ c)
Choose 2
Steamed Broccoli (½ c)
Choose 2
Baked Sweet Potato Fries (½ c)
Choose 2
Zucchini Squash, raw (½ c)
Choose 2
Mini Carrots, raw (½ c)
Shredded Lettuce and Tomato (1.25 c)
Vegetarian Baked Beans (½ c)
Side Salad (lettuce and cucumber, 1.25 c)
Sliced Cucumbers, raw (¼ c)
Side Salad (1.25 c)
Vegetarian Baked Beans (½ c)
Celery Sticks, raw (½ c) with Sun Butter (1 oz)
Side Salad (1.25 c)
Side Salad (1.25 c)
Mixed Vegetables, cooked (½ c)
Choose 2
Pear, raw
Pineapple in juice (½ c)
Apple Slices, raw (½ c)
Choose 2
Banana, raw
Fruit Cocktail in juice (½ c)
Strawberry Applesauce (½ c)
Choose 2
Granny Smith Apple, raw
Pears in juice (½ c)
Kiwi Halves, raw (½ c)
Choose 2
Orange, raw
Applesauce (½ c)
Choose 2
Apple, raw
Peaches in juice (½ c)
Orange Slices, raw (½ c)
OCR for page 329
School Meals: Building Blocks for Healthy Children
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Skim flavored milk (8 oz)
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Skim flavored milk (8 oz)
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Skim flavored milk (8 oz)
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Skim flavored milk (8 oz)
Choice of milk:
Low-fat milk (8 oz)
Skim milk (8 oz)
Skim chocolate milk (8 oz)
Skim flavored milk (8 oz)
Salsa (1 oz)
Ketchup (9 g), Mustard (9 g)
Ketchup (9 g), Mustard (9 g)
Salsa (1 oz)
LF Ranch Dressing (1.5 oz)
RF Mayonnaise (7 g)
LF Ranch Dressing (1.5 oz)
LF Italian Dressing (1.5 oz)
RF Mayonnaise (7 g)
LF Ranch Dressing (1.5 oz)
LF Italian Dressing (1.5 oz)
RF Mayonnaise (7 g)
LF Ranch Dressing (1.5 oz)
LF Italian Dressing (1.5 oz)
RF Mayonnaise (7 g)
LF Ranch Dressing (1.5 oz)
LF Italian Dressing (1.5 oz)
LF Italian Dressing (1.5 oz)
OCR for page 330
School Meals: Building Blocks for Healthy Children
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