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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-3 Sample Breakfast Menus: High 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

Orange-Tangerine Juice (4 oz)

Applesauce (½ c)

Orange Juice (4oz)

Fresh Fruit (½ c)

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

French Toast (3.9 oz) with Turkey Sausage (1 oz)

Grilled Egg Patty (1.25 oz) with RF Turkey Sausage Link (.75 oz) on WW English Muffin

WW Waffle Sticks (2) and Scrambled Eggs (2 oz)

Cheese Omelet Wrap (1.25 oz egg/cheese, 1 0” tortilla)

or

Choice of 1:

LF Vanilla Yogurt (6 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (6 oz)

or

Choice of 1:

LF Vanilla Yogurt (6 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (6 oz)

or

Choice of 1:

LF Vanilla Yogurt (6 oz)

LF Mozzarella String Cheese (2 oz)

LF Mozzarella String Cheese (2 oz)

LF Mozzarella String Cheese (2 oz)

LF Mozzarella String Cheese (2 oz)

LF Mozzarella String Cheese (2 oz)

RF Creamy Peanut Butter (3 T)

RF Creamy Peanut Butter (3 T)

RF Creamy Peanut Butter (3 T)

RF Creamy Peanut Butter (3 T)

RF Creamy Peanut Butter (3 T)

and Choice of 1:

and Choice of 1:

and Choice of 1:

and Choice of 1:

and Choice of 1:

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 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)

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

 

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

LC Syrup (1.5 oz)

 

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

LC Syrup (1.5 oz)

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

Salsa (2 oz)

Page
340
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)