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School Meals: Building Blocks for Healthy Children (2010)
Food and Nutrition Board (FNB)

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. "Appendix M: Sample Menus." School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press, 2010.

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School Meals: Building Blocks for Healthy Children

TABLE M-1 Sample Breakfast Menus: Elementary School

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

WEEK 1

 

 

 

 

Orange Juice (4 oz)

Sliced Peaches (½ c)

Apple Juice (4 oz)

Mandarin Oranges (½ c)

Orange Juice (4 oz)

Petite Banana

Apple Juice (4 oz)

Diced Pears (½ c)

Orange Juice (4 oz)

Applesauce (½ c)

Choice of:

LF Fruit Flavored Yogurt (4 oz) with LF Crunchy Granola (¼ c)

Choice of:

WW French Toast Sticks (1 oz egg)

Choice of:

LF Blueberry Muffin (1.8 oz) and LF Mozzarella String Cheese (1 oz)

Choice of:

WW Waffle Sticks (2 oz) and LF Vanilla Yogurt (4 oz)

Choice of:

Cheese Omelet Wrap (1.25 oz egg and cheese, 10” tortilla)

or

Grilled Egg Patty (1.25 oz) with Turkey Ham (0.5 oz) on WW English Muffin

or

Choice of Cereal (¾ c) and LF Vanilla Yogurt (4 oz)

or

Choice of Cereal (¾ c) and LF Mozzarella String Cheese (1 oz)

or

Choice of Cereal (¾ c) and LF Vanilla Yogurt (4 oz)

or

WW Bagel (2 oz) with Peanut Butter (2 T)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

 

LC Syrup (1.5 oz)

 

LC Syrup (1.5 oz)

Salsa (2 oz)

WEEK 2

 

 

 

 

Apple Juice (4 oz)

Petite Banana

Orange Juice (4 oz)

Applesauce (½ c)

Apple Juice (4 oz)

Orange Wedges (½ c)

Orange Juice (4 oz)

Kiwi Halves (½ c)

Apple Juice (4 oz)

Strawberries (thawed frozen ½ c)

Page
333
Front Matter (R1-R14)
Summary (1-18)
1 Introduction and Background (19-32)
2 Foundation for Revising Nutrition Standards and Meal Requirements (33-46)
3 Schoolchildren's Food and Nutrient Intakes and Related Health Concerns (47-68)
4 Process for Developing the Nutrient Targets (69-90)
5 Process for Developing the Meal Requirements (91-106)
6 Iterations - Achieving the Best Balance of Nutrition, Student Acceptance, Practicality, and Cost (107-114)
7 Recommendations for Nutrient Targets and Meal Requirements for School Meals (115-130)
8 Food Cost Implications and Market Effects (131-154)
9 Projected Impact of the Recommended Nutrient Targets and Meal Requirements (155-178)
10 Implementation, Evaluation, and Research (179-208)
11 References (209-220)
Appendix A: Acronyms, Abbreviations, and Glossary (221-228)
Appendix B: Biographical Sketches of Committee Members (229-236)
Appendix C: Critical Issues for Consideration by the Committee on Nutrition Standards for National School Lunch and Breakfast Programs, as Submitted by the U.S. Department of Agriculture (237-244)
Appendix D: January 2009 Workshop Agenda and Summary of Public Comments (245-254)
Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches (255-258)
Appendix F: Data Used to Calculate Estimated Energy Requirements (259-262)
Appendix G: Data Tables Containing Examples of New SNDA-III Analyses (263-268)
Appendix H: Uses of MyPyramid Food Groups and the MyPyramid Spreadsheet (269-284)
Appendix I: Dietary Intake Data and Calculation of the Target Median Intake for Iron (285-292)
Appendix J: Target Median Intake (TMI) Tables (293-296)
Appendix K: Use of the School Meals Menu Analysis Program (297-304)
Appendix L: Baseline Menus (305-330)
Appendix M: Sample Menus (331-362)
Appendix N: Evidence Considered Related to the Definition for Whole Grain-Rich Foods (363-366)
Appendix O: Comparison of Recommended Nutrient Targets to Various Nutrition Standards for School-Aged Children (367-372)
Appendix P: Comparison of *Dietary Guidelines for Americans* with Recommended Meal Requirements (373-378)
Appendix Q: Regulations Related to the Sodium Content of Foods Labeled "Healthy" (379-380)