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TABLE M-1 Example Estimation of Cost of Food for Menus for 5 Days at the Elementary School Level

Day of Week and Food Component

Food

Portion Size (grams)

Number of Reimbursable Servings

Food Cost ($) per Pound in 1996–1997*

Food Cost ($) per Serving in 1996–1997*

Monday (245 reimbursable meals served)

 

 

 

 

 

Milk

Milk, cow’s, fluid, 1% fat

244.0

55

0.29

0.156

Milk

Milk, cow’s, fluid, skim or nonfat

245.0

13

0.29

0.157

Milk

Milk, chocolate, low-fat milk based

249.6

177

0.30

0.165

Fruit/vegetable

Applesauce, stewed apples, with sugar

95.6

82

0.38

0.080

Fruit/vegetable

Peach, cooked or canned, in light or medium syrup

94.1

21

0.59

0.122

Fruit/vegetable

Orange juice, canned/bottled/carton, unsweetened

249.0

95

0.44

0.242

Fruit/vegetable

Hash brown patties (school service)

54.0

245

0.43

0.051

Combination entrée

Burrito with beans and cheese (school service)

150.3

63

1.13

0.374

Meat/meat alternate

Pork sausage, fresh, bulk, patty or link, cooked

56.0

182

1.72

0.212

Bread/grain

French toast sticks (school service)

113.4

146

1.30

0.325

Other

Cheese, mozzarella, part skim (including low fat)

28.4

150

1.90

0.119

Condiments

Tomato catsup

30.0

233

0.71

0.047

Toppings or spreads

Pancake syrup, nfs

59.1

143

0.49

0.064

Average cost of meal served

 

 

 

 

0.947

Tuesday (244 reimbursable meals served)

 

 

 

 

 

Milk

Milk, cow’s, fluid, 1% fat

244.0

44

0.29

0.156

Milk

Milk, cow’s, fluid, skim or nonfat

245.0

14

0.29

0.157

Milk

Milk, chocolate, low-fat milk based

249.6

185

0.30

0.165

Fruit/vegetable

Applesauce, stewed apples, with sugar

95.6

57

0.38

0.080

Fruit/vegetable

Pear, cooked or canned, in light syrup

93.4

81

0.64

0.132

Fruit/vegetable

Celery, raw (include celery, nfs)

24.8

106

0.40

0.022

Fruit/vegetable

Carrots, raw

24.4

106

1.06

0.057



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