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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-5 Sample Lunch Menus: Middle School

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

WEEK 1

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Cheeseburger (1.5 oz burger, 0.5 oz RF cheese) on WW Bun

Steak Fingers (3 oz)

Red Beans (¼ c) with Turkey Sausage (1 oz) Fluffy Rice (½ c)

LF Hot Dog (2 oz) with Chili (0.5 oz) on Bun

Spaghetti (1 oz WG pasta) with Italian Meat Sauce (1 c) Grated Parmesan Cheese

Roast Beef (2 oz) on Wheat Roll (2 oz)

Deli Ham (1.5 oz) and LF Cheese (0.5 oz) in WW Tortilla

Hamburger (1.5 oz) on Bun

Fiestada Pizza (1 oz meat and 1 oz cheese)

Grilled Chicken Filet Sandwich (2.8 oz) on Roll

Chef Salad (1 oz turkey, 1 oz RF cheese, 1 c romaine/spinach) with LS saltine crackers (8)

Grilled Chicken Salad (1.5 oz chicken, 0.5 oz parmesan cheese, ¾ c romaine lettuce)

Chicken Salad with RF mayonnaise (½ c) on a bed of romaine lettuce (½ c) with LS saltine crackers (8)

Tuna Salad with RF Mayo (2 oz) on a bed of romaine lettuce (½ c) with LS saltine crackers (8)

Chef Salad (1.5 oz light ham, 1 oz LF cheese, 1 c romaine lettuce)

Sandwich Trimmings (lettuce, tomato)

Coleslaw (½ c)

California Vegetables (cauliflower, broccoli, carrots) (½ c)

Dark Green Leafy Salad (½ c)

Sandwich Trimmings (lettuce, tomato)

Oven Baked Potato Wedges (½ c)

Turnip Greens (½ c)

Dark Green Leafy Salad (½ c)

Baked Sweet Potato Fries (½ c)

Steamed Squash (½ c)

Steamed Broccoli (½ c)

Seasoned Field Peas (½ c)

Whole Kernel Corn (½ c)

Baked Beans (½ c)

Seasoned Green Beans (½ c)

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Pear Halves (½ c)

Fresh Fruit Choice (Peach)

Sliced Peaches (½ c)

Fresh Fruit Choice

(Orange Sections ½ c)

Banana

Fresh Fruit Choice (Pear)

Fruit Cocktail Cup (½ c)

Fresh Fruit Choice

(Apple Slices ½ c)

Mixed Fruit Cup (½ c)

Fresh Fruit Choice

(Seedless Grapes ½ c)

 

Cornbread (2 oz)

LF Sherbert (½ c)

 

Whole Grain Roll (0.9 oz)

Page
348
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)