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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-6 Sample Lunch Menus: High School

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

WEEK 1

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Sloppy Joe (3.6 oz) on WW Roll

Regular or Spicy Chicken Strips (3 oz)

Pineapple Glazed Turkey Ham (2 oz)

Nachos Grande with Tortilla Chips (2 oz)

Teriyaki Chicken Dippers (3 oz) with White Rice (1 c)

Cheese Lasagna (1 oz) with Marinara Sauce (½ c)

Chicken Patty (2.5 oz) on WW Roll

Hamburger (2.7 oz) on Bun

Chicken Patty (2.5 oz) on WW Roll

Corn Dog (4 oz)

Assorted Pizza (6.3 oz)

Assorted Pizza (6.3 oz)

Assorted Pizza (6.3 oz)

Assorted Pizza (6.3 oz)

Assorted Pizza (6.3 oz)

Cheeseburger (2.7 oz meat, 1 oz RF cheddar cheese) on Bun

Grilled Chicken Salad (2 oz chicken, 2 oz black beans, 1 c spinach, cherry tomato)

Chef Salad (1 oz turkey, 1 oz ham, 0.5 oz LF cheese, ½ egg, 1 c dark green leafy blend, cherry tomato, cucumber)

Taco Salad (2 oz taco meat, 1 oz shredded cheddar, 0.25 oz tortilla chips, 1 c dark green leafy blend)

Black Bean Salad (½ c romaine, 2 oz black beans, 1⁄8 c corn, 1⁄8 c pineapple)

Deli Roll Salad (1 oz turkey, 1 oz LF cheese, 1 c romaine blend, tomato)

Sub Sandwich (1.5 oz turkey, 0.5 oz RF cheese) on Hoagie Bun (4”)

Roast Beef Sub (2 oz roast beef, 1 oz RF cheese, romaine leaf, tomato) on WW Hoagie Bun (5”)

Veggie Sandwich (2 oz RF cheese, lettuce, tomato, cucumber) on Hoagie Roll (5”)

Deli Turkey Sub (2 oz turkey, 1 oz RF cheese, lettuce, tomato, cucumber, red onion) on WW Hoagie Roll (5”)

Sub Sandwich (0.75 oz turkey ham, 0.75 oz turkey salami, 0.75 oz turkey bologna, 0.5 RF cheese) on WW Hoagie Roll (5”)

Veggie Wrap (romaine, 2 oz monterey jack cheese, cucumber, red pepper, tomato, matchstick carrots) in WW Tortilla

Buffalo Chicken Wrap (2.5 oz chicken, 1 oz LF cheese, romaine leaf, 1 oz ranch dressing) in WW Tortilla

Turkey Club Wrap (2 oz turkey, 1 oz RF cheese, lettuce, tomato, 1 oz ranch dressing) in WW Tortilla

Italian Wrap (1 oz turkey salami, 1 oz turkey ham, 1 oz LF cheese, romaine leaf, tomato) in WW Tortilla

 

Green Beans (½ c)

Sweet Potatoes (½ c)

 

Baked Potato Wedges (½ c)

Vegetarian Beans (½ c)

Fresh Mini Carrots (½ c)

Fresh Zucchini Slices (½ c)

Golden Corn (½ c)

Sliced Summer Squash (½ c)

Page
354
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)