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School Meals: Building Blocks for Healthy Children (2010)

Chapter: Appendix L: Baseline Menus

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Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Appendix L
Baseline Menus

This appendix contains the procedures and/or data for selecting the representative baseline menus from the third School Nutrition Dietary Assessment study (SNDA-III), modifying the representative baseline menus for breakfast and lunch for elementary, middle, and high school, and assigning take-up rates for the food items in the modified baseline menus. The food descriptions in the representative baseline menus are those provided in the SNDA-III study data set. For modified baseline menus, in some cases food descriptions are more limited than they should be when planning actual menus.

These menus were used to compare the baseline and modified costs nutrient contents. The committee did not have access to complete, up-to-date nutrient and cost databases that cover all the many food products available for use in school meals, and these products differ somewhat among school districts. See discussion of limitations of the cost analyses in Chapter 8 and Appendix K and of nutrient analyses under “Criterion 1” in Chapter 9.

LIST OF TABLES

  • Table L-1 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, Elementary School Breakfast

  • Table L-2 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, Middle School Breakfast

  • Table L-3 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, High School Breakfast

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
  • Table L-4 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, Elementary School Lunch

  • Table L-5 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, Middle School Lunch

  • Table L-6 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus, High School Lunch

  • Table L-7 As Selected Assumptions Used in School Meals Menu Analysis Program Modified Baseline Menus with Increased Fruit and Vegetable Intake

  • Table L-8A Elementary School Breakfast: Representative Baseline Menu

  • Table L-8B Elementary School Breakfast: Modified Baseline Menu

  • Table L-9A Middle School Breakfast: Representative Baseline Menu

  • Table L-9B Middle School Breakfast: Modified Baseline Menu

  • Table L-10A High School Breakfast: Representative Baseline Menu

  • Table L-10B High School Breakfast: Modified Baseline Menu

  • Table L-11A Elementary School Lunch: Representative Baseline Menu

  • Table L-11B Elementary School Lunch: Modified Baseline Menu

  • Table L-12A Middle School Lunch: Representative Baseline Menu

  • Table L-12B Middle School Lunch: Modified Baseline Menu

  • Table L-13A High School Lunch: Representative Baseline Menu

  • Table L-13B High School Lunch: Modified Baseline Menu

PROCESS FOR SELECTING THE REPRESENTATIVE BASELINE MENUS

  • Using SNDA-III data, limit the sample to schools that provided menus for 5 days.1

  • Eliminate outliers—schools that served meals with calorie or nutrient content that was less than the 5th percentile or more than the 95th percentile.2

1

SNDA-III collected data for a full school week. Most schools provided data for 5 days; however, because of holidays and other school closures, some schools provided data for only 3 or 4 days.

2

Outliers were defined based on meal (breakfast or lunch), school level (elementary, middle, or high), and menu planning method (nutrient- or food-based). Nutrients considered (protein, vitamins A and C, calcium, and iron) were those specified in existing School Meals Initiative regulations. Initially, more rigorous specifications had been set for nutrient content, but the results were not usable because of a large number of cells with only zero or one menu set.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×
  • Use computer to randomly select up to 20 5-day lunch and breakfast menus for each age-grade group.

  • Manually review menus and eliminate any that incorporated any of the following practices, each of which had been identified as uncommon.

    • Did not offer a reduced-fat or fat-free unflavored milk

    • Offered only one entrée

    • Offered 15 or more entrée options

    • Offered juice drink(s) (not 100% juice)

    • Offered dessert every day

  • Use computer to randomly select one 5-day menu set for breakfast and for lunch for each of the three age-grade groups (a total of six menu sets).

  • The menu selection process did not consider food cost.

PROCESS FOR MODIFYING THE REPRESENTATIVE BASELINE MENUS

To modify the representative baseline menus, the committee retained elements of the menu that were consistent with the recommended standards for menu planning and added, deleted, or substituted food items as necessary to make the menus consistent with those standards.

PROCESS FOR ASSIGNING TAKE-UP RATES

Tables L-1 through L-6 present the method the committee used to assign take-up rates to obtain estimates of the cost and nutrient contents of the menu selections that might be made by students under the offer versus serve provision of the law. These take-up rates, which are based on data from SNDA-III but are adjusted to consider the recommended Meal Requirements, represent estimates that the committee considers realistic. Table L-7 presents more optimistic estimates—ones that assume that, on average, students will select substantially more fruits and vegetables than are reported to have been selected in SNDA-III.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

ABBREVIATIONS USED IN THE MENUS

c Cup

g Grams

LC Low-calorie

LF Low-fat

LS Low-sodium

oz Ounce

RC Reduced-calorie

RF Reduced-fat

T Tablespoon

WG Whole grain

WW Whole wheat

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-1 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Elementary School Breakfast

Food Group

As Offered Meal Requirements

As Selected Assumptions for Nutrient and Cost Comparisons

Serving Size

Items per Day

Take-up Rate

Source/Rationale

Fluid Milk

1 c

1

98%

Based on take-up rate in baseline menu; distribution =

 

 

 

 

Low-fat Milk = 40%

Skim Milk = 28%

Skim Flavored Milk = 30%

Meat/Meat Alternate

1 oz eq

0–2

62% or more

Based on SNDA-III data and baseline menu; higher if take-up rate was higher in baseline menu for same or similar item.

Fruit

½ c

2

70%

Take-up rate is overall percentage for two servings. Assumption is that students take an average of 1.4 servings of fruit per reimbursable breakfast. In SNDA-III, elementary school children who were offered two fruit choices at breakfast took an average of 0.9 fruit servings. The committee increased this rate by 50 percent to account for the fact that

 

 

 

 

(a) two servings of fruit will be a required part of the pattern and

(b) children will be required to select at least one fruit serving.

 

 

 

 

Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III data.

Grain

1 oz eq

1–2

100%

Based on SNDA-III data, baseline menu, and OVS rule; many grains are packaged with meat/meat alternates and no choice offered.

NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.

aAssumed OVS rule: May decline one item; must include at least one fruit item.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-2 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Middle School Breakfast

Food Group

As Offered Meal Requirements

As Selected Assumptions for Nutrient and Cost Comparisons

Serving Size

Items per Day

Take-up Rate

Source/Rationale

Fluid Milk

1 c

1

92%

Based on take-up rate in baseline menu; distribution =

 

 

 

 

Low-fat Milk = 30%

Skim Milk = 10%

Skim Flavored Milk = 52%

Meat/Meat Alternate

1 oz eq

0–2

68% or more

SNDA-III data adjusted to reflect OVS rule; higher if take-up rate was higher in baseline menu for same or similar item.

Fruit

½ c

2

70%

Take-up rate is overall percentage for two servings. Assumption is that students take an average of 1.4 servings of fruit per reimbursable breakfast. In SNDA-III, middle school children who were offered two fruit choices at breakfast took an average of 0.9 fruit servings. The committee increased this rate by 50 percent to account for the fact that

 

 

 

 

(a) two servings of fruit will be a required part of the pattern and

(b) children will be required to select at least on fruit serving.

 

 

 

 

Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III data.

Grain

1 oz eq

1–2

100%

Based on SNDA-III data, baseline menu, and OVS rule; many grains are packaged with meat/meat alternates.

NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.

aAssumed OVS rule: May decline one item; must include at least one fruit item.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-3 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, High School Breakfast

Food Group

As Offered Meal Requirements

As Selected Assumptions for Nutrient and Cost Comparisons

Serving Size

Items per Day

Take-up Rate

Source/Rationale

Fluid Milk

1 c

1

96%

Based on takeup rate in baseline menu; distribution =

 

 

 

 

Low-fat Milk = 5%

Skim Milk = 14%

Skim Flavored Milk = 4%

Meat/Meat Alternate

1 oz eq

1–2

62% or more

SNDA-III data; higher if take-up rate was higher in baseline menu for same or similar item.

Fruit

½ c

2

75%

Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.5 servings of fruit per reimbursable breakfast. In SNDA-III, middle school children who were offered two fruit choices at breakfast took an average of 1.0 fruit servings. The committee increased this rate by 50 percent to account for the fact that

 

 

 

 

(a) two servings of fruit will be a required part of the pattern and

(b) children will be required to select at least on fruit serving.

 

 

 

 

Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III data.

Grain

1 oz eq

1–2

100%

Based on SNDA-III data, baseline menu, and OVS rule; many grains are packaged with meat/meat alternates.

NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.

aAssumed OVS rule: May decline one item; must include at least one fruit item.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-4 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Elementary School Lunch

Food Group

As Offered Meal Requirements

As Selected Assumptions for Nutrient and Cost Comparisons

Serving Size

Items per Day

Take-up Rate

Source/Rationale

Fluid Milk

1 c

1

98%

Based on takeup rate in baseline menu; distribution =

 

 

 

 

Low-fat Milk = 17%

Skim Milk = 6%

Skim Flavored Milk = 75%

Meat/Meat Alternate

1 oz eq

1–2

100%

Based on SNDA-III data and baseline menu; many grains are packaged with meat/meat alternates.

Fruit

½ c

1

80%

Based on SNDA-III data. Among elementary school children who were offered a fruit choice at lunch, 80% selected the fruit.

Vegetables

½ c

1–2

55%

Takeup rate is overall percentage for two servings. Assumption is that students take an average of 1.1 servings of vegetables per reimbursable lunch. This is the average observed among elementary school children in SNDA-III who were offered two vegetable choices at lunch. Even though OVS requires a fruit or vegetable serving, the committee did not increase this rate because

 

 

 

 

(a) the pattern includes a separate requirement for fruit,

(b) many vegetable items that were frequently offered in SNDA-III will be offered less frequently, and

(c) children will need time to adjust to new vegetable offerings.

 

 

 

 

Distribution across vegetable options based on take-up rates in baseline menu and, as needed, SNDA-III.

Grain

1 oz eq

1–2

65–100%

Based on SNDA-III data and baseline menu; distribution =

 

 

 

 

Grains packaged with meat/meat alternates = 100%

Grains offered separately = 65%; higher if take-up rate was higher in baseline menu for same or similar item.

NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.

aAssumed OVS rule: May decline two items; must include at least one fruit or vegetable item.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-5 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Middle School Lunch

Food Group

As Offered Meal Requirements

As Selected Assumptions for Nutrient and Cost Comparisons

Serving Size

Items per Day

Take-up Rate

Source/Rationale

Fluid Milk

1 c

1

97%

Based on take-up rate in baseline menu; distribution =

 

 

 

 

Low-fat Milk = 6%

Skim Milk = 7%

Skim Flavored Milk = 84%

Meat/Meat Alternate

1 oz eq

1–2

100%

Based on SNDA-III data and baseline menu; many grains are packaged with meat/meat alternates.

Fruit

½ c

1

80%

Based on SNDA-III data. Among middle school children who were offered a fruit choice at lunch, 80 percent selected the fruit. Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III.

Vegetables

½ c

1–2

60%

Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.2 servings of vegetables per reimbursable lunch. This is the average observed among middle school children in SNDA-III who were offered two vegetable choices at lunch. Even though OVS requires a fruit or vegetable serving, the committee did not increase this rate because

 

 

 

 

(a) the pattern includes a separate requirement for fruit,

(b) many vegetable items that were frequently offered in SNDA-III will be offered less frequently, and

(c) children will need time to adjust to new vegetable offerings.

 

 

 

 

Distribution across vegetable options based on take-up rates in baseline menu and, as needed, SNDA-III.

Grain

1 oz eq

1–2

65–100%

Based on SNDA-III data and baseline menu; distribution =

Grains packaged with meat/meat alternates = 100%

Grains offered separately = 65%; higher if take-up rate was higher in baseline menu for same or similar item.

NOTES: c = cup; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.

aAssumed OVS rule: May decline 2 items; must include at least one fruit or vegetable item.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-6 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, High School Lunch

Food Group

As Offered Meal Requirements

As Selected Assumptions for Nutrient and Cost Comparisons

Serving Size

Items per Day

Take-up Rate

Source/Rationale

Fluid Milk

1 c

1

88%

Based on take-up rate in baseline menu; distribution =

 

 

 

 

Low-fat Milk = 17%

Skim Milk = 4%

Skim Flavored Milk = 67%

Meat/Meat Alternate

1 oz eq

2–3

100%

Based on SNDA-III data and baseline menu; many grains are packaged with meat/meat alternates.

Fruit

½ c

2

60%

Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.2 servings of fruit per reimbursable lunch. In SNDA-III, high school children who were offered two fruit choices at lunch took an average of 0.8 servings. The committee increased this rate by 20 percent to account for the fact that two servings of fruit will be a required part of the pattern. Distribution across fruit options based on take-up rates in baseline menu and, as needed, SNDA-III.

Vegetables

½ c

2

65%

Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.3 servings of vegetables per reimbursable lunch. This is the average observed among high school children in SNDA-III who were offered two vegetable choices at lunch. Even though OVS requires a fruit or vegetable serving, the committee did not increase this rate because

 

 

 

 

(a) the pattern includes a separate requirement for fruit,

(b) many vegetable items that were frequently offered in SNDA-III will be offered less frequently, and

(c) children will need time to adjust to new vegetable offerings.

 

 

 

 

Distribution across vegetable options based on take-up rates in baseline menu and, as needed, SNDA-III.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

Grain

1 oz eq

2–3

70–100%

Based on SNDA-III data and baseline menu; distribution =

Grains packaged with meat/meat alternates = 100%

Grains offered separately = 70% (to reflect OVS rule); higher if take-up rate was higher in baseline menu for same or similar item.

NOTES: c = cups; OVS = offer versus serve; oz eq = ounce equivalent; SNDA-III = third School Nutrition Dietary Assessment study.

aAssumed OVS rule: May decline 2 items; must include at least one fruit or vegetable item.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-7 As Selected Assumptions Used in School Meals Menu Analysis Program for Analysis Two: Modified Baseline Menus with Increased Fruit and Vegetable Intake

 

Grade Range

Food Group

As Offered Meal Requirements

As Selected Assumptions for Nutrient and Cost Comparisons

Serving Size, cups

Items per Day

Take-up Rate, %

Source/Rationale

Breakfast

K–5, 6–8

Fruit

0.5

2

80

Take-up rate is overall percentage for two servings. Assumption is that students take an average of 1.6 servings of fruit per reimbursable breakfast.

 

9–12

Fruit

0.5

2

85

Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.7 servings of fruit per reimbursable breakfast.

Lunch

K–5, 6–8

Fruit

0.5

1

90

Assumption is that students take an average of 0.9 servings of fruit per reimbursable breakfast.

 

9–12

Fruit

0.5

2

60

Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.4 servings of fruit per reimbursable lunch.

 

K–5

Vegetables

0.5

1–2

65

Take-up rate is overall percentage for two servings. Assumption is that students take an average of 1.3 servings of vegetables per reimbursable lunch.

 

6–8

Vegetables

0.5

2

70

Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.4 servings of vegetables per reimbursable lunch.

 

9–12

Vegetables

0.5

2

75

Take up rate is overall percentage for two servings. Assumption is that students take an average of 1.5 servings of vegetables per reimbursable lunch.

NOTE: K = kindergarten.

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-8A Elementary School Breakfast: Representative Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Egg and Cheese Sandwich on English Muffin (4.2 oz)

Ham and Cheese Biscuit (3 oz)

Cheerios (0.75 oz)

Sausage Pizza (3.2 oz)

Choose 2

 

or

and

 

Cheerios (0.75 oz)

 

Pancakes (4.4 oz) with syrup (3 T)

White Toast (1 slice) with butter and jelly (1 T)

 

White Toast (1 slice) with butter and jelly (1 T)

 

 

 

 

LF Fruit Yogurt (4 oz) and Graham Crackers (1 oz)

 

 

Orange Juice (4 oz)

or

 

 

Peach cup (½ c)

or

Strawberries (½ c)

Peach Cup (½ c)

or

Orange Juice (4 oz)

Banana

or

Fresh Fruit Mix (3.6 oz)

Canned Pears (½ c)

or

Raw Cantaloupe (½ c)

Raw Cantaloupe (½ c)

or

Raw Honeydew Melon (½ c)

Choice of milk:

2% Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Choice of milk:

2% Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Choice of milk:

2% Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Choice of milk:

2% Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Choice of milk:

2% Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-8B Elementary School Breakfast: Modified Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

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

WW Pancakes (2 oz) with Turkey Sausage (1 oz)

Kix Cereal (1 oz) with WW Toast (1 slice)

Breakfast Pizza (2 T marinara sauce, 1.5 oz LF mozzarella) on WW English Muffin

LF Fruit Yogurt (4 oz) and Graham Crackers (1 oz)

 

 

 

 

or

Honey Nut Cheerios (1 oz) and LF Mozzarella String Cheese (1 oz)

Peaches, canned light syrup (½ c)

Strawberries (thawed frozen—½ c)

Orange Juice (4 oz)

Applesauce (½ c)

Orange Juice (4 oz)

Banana, raw

Pears, canned, in juice (½ c)

Cantaloupe, raw (½ c)

Orange Juice (4 oz)

Grapes, raw (½ c)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

 

RC Syrup (1.5 oz)

Jelly (0.5 oz)

Soft Margarine (5 g)

 

 

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-9A Middle School Breakfast: Representative Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choose 2

Scrambled Egg (1 oz)

Choose 2

Honey Nut Cheerios (1 oz)

Choose 1

Pancake on a Stick (3 oz) with syrup (4 T)

Choose 1

Whole Boiled Egg (2 oz) and Biscuit (2 oz) with jelly (1 T)

Choose 2

Turkey Breakfast Sausage (1 oz)

Honey Nut Cheerios (28 g)

WW Waffles (2 oz) with syrup (4 T)

Grits (½ c) and Pork Breakfast Sausage (1 oz)

Pancakes (2 oz) with syrup (4 T)

Honey Nut Cheerios (1 oz)

Grits (½ c)

WW Toast (1 slice) with butter and jelly (1 T)

WW Toast (1 slice) with butter and jelly (1 T)

 

 

Grits (½ c)

WW Toast (1 slice) with butter and jelly (1 T)

Orange Juice (4 oz)

Canned Pears (½ c)

Apple juice with added Vitamin C (4 oz)

Apple juice with added Vitamin C (4 oz)

Apple juice (4 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-9B Middle School Breakfast: Modified Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Scrambled Egg (1.25 oz)

Turkey Sausage (1 oz)

LF Fruit Yogurt (4 oz)

Scrambled Egg (1.25 oz) on Buttermilk Biscuit (2.2 oz)

Turkey Sausage (1 oz)

and Choose 1

WW Toast (2 slices)

and Choose 1

WW Toast (2 slices)

and Choose 1

WW Toast (2 slices)

or

WW Pancakes (3 oz)

and Choose 1

WW Banana Nut Muffin (5.5 oz)

WW Toast (2 slices)

Kix Cereal (1.5 c)

Honey Nut Cheerios (1 c)

Grits (1 c)

Honey Nut Cheerios (1 c)

WW Waffles (2 oz)

Grits (1 c)

WW Waffles (2 oz)

 

Orange Juice (4 oz)

Grapes, raw (½ c)

Apple Juice (4 oz)

Pears, canned in juice (½ c)

Apple Juice (4 oz)

Fruit Cocktail, canned, in juice (½ c)

Apple Juice (4 oz)

Orange Slices, raw (½ c)

Apple Juice (4 oz)

Sliced Peaches, canned in juice (½ c)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Jelly (0.5 oz)

Jelly (0.5 oz)

RC Syrup (1.5 oz)

Jelly (0.5 oz)

RC Syrup (1.5 oz)

Jelly (0.5 oz)

RC Syrup (1.5 oz)

Jelly (0.5 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-10A High School Breakfast: Representative Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Turkey Sausage (1 oz) and Grits (¾ c)

Choose 2

Cold Cereal (Frosted Flakes [21 g] or Lucky Charms [23 g])

Choose 2

Bologna (1 oz)

Choose 2

Cold Cereal (Frosted Flakes [21 g] or Honey Nut Cheerios [21 g])

Choose 2

Scrambled Egg (2 oz)

 

Fortified Doughnut (2 oz)

Grits (¾ c)

White Toast (1 slice) with butter

Pancakes (2 oz) with syrup (4 T)

Grits (¾ c)

 

White Toast (1 slice) with margarine (2 T) and jelly (1 T)

Fortified Doughnut (2 oz)

WW Waffle (2 oz) with syrup (4 T)

Orange Juice (4 oz)

Apple Juice (4 oz)

Orange Juice (4 oz)

or

Apple Juice (4 oz)

100% Fruit Juice with Vitamin C (4 oz)

Orange Juice (4 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Whole Milk (8 oz)

2% Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-10B High School Breakfast: Modified Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Turkey Sausage (2 oz) and Grits (1 c)

or

ogurt (4 oz) and Fortified Donut (3.6 oz)

LF Fruit Yogurt (4 oz)

LF Fruit Yogurt (4 oz) and Grits (1 c)

or

WW English Muffin and Turkey Bacon (2 oz)

LF Fruit Yogurt (4 oz)

Scrambled Egg (2.5 oz)

and Choose 1

Oatmeal (1 c)

and Choose 1

Honey Nut Cheerios (1.5 c)

and Choose 1

Cornflakes (1.5 c)

 

Honey Nut Cheerios (1.5 c)

 

WW Pancakes (3 oz)

WW Waffles (2 oz)

 

WW Toast (2 slices)

 

 

 

Orange Juice (4 oz)

Apple, raw

Apple Juice (4 oz)

Orange, raw

Orange Juice (4 oz)

Mixed Fruit, raw (½ c)

100% Fruit Juice (4 oz)

Pear, raw

Orange Juice (4 oz)

Strawberry Applesauce (½ c)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

 

 

 

RC Syrup (1.5 oz)

RC Syrup (1.5 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-11A Elementary School Lunch: Representative Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choose 1

Bean and Cheese Burrito (5.3 oz) with Mozzarella Cheese (1 oz)

Choose 1

Hot Dog on a bun (3 oz) with ketchup (4 T)

Choose 1

Pizza Sticks (3.8 oz) with Marinara Sauce (¼ c)

Choose 1

Roasted Turkey (½ c) with Mashed Potatoes (½ c) and Gravy (2 T)

Choose 1

Cheese Pizza (4.8 oz)

French Toast Sticks (4 oz) with syrup (3 T) and Pork Sausage (2 oz)

Spaghetti with Meat Sauce (9.6 oz)

Sausage Pizza (4.7 oz)

Breaded Beef Patty (4 oz) with ketchup (2 T)

Beef Barbecue Sandwich (5.6 oz)

Choose 2

Applesauce (¼ c)

Canned Peaches (¼ c)

Orange Juice (4 oz)

Choose 2

Applesauce (¼ c)

Canned Pears (¼ c)

Raw Celery and Carrots (1⁄8c each) with

Ranch dressing (1.75 T)

Choose 2

Banana

Raisins (1 oz)

Corn (¼ c)

Banana

Canned Peaches (¼ c)

Wheat Roll (2 oz)

Frozen Fruit Juice Bar (2.4 oz)

Choose 2

Canned Peaches (¼ c)

Canned Pineapple (¼ c)

Hash Brown Patty (2 oz) with ketchup (2 T)

 

 

 

Tater Tots (½ c) with ketchup (2 T)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Skim Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Skim Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Skim Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Skim Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Skim Milk (8 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-11B Elementary School Lunch: Modified Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choose 1

WW Beef Bean and Cheese Burrito (4.45 oz)

Choose 1

5 Oven-baked WW Mini Chicken Corn Dog (0.67 oz each) with WW Roll

Choose 1

Chef Salad (1 c romaine, 0.5 oz LF mozzarella, 1.5 oz grilled chicken) with WW Soft Pretzel (2.5 oz)

Choose 1

Oven-baked Fish Nuggets (2 oz) with WW Roll

Choose 1

Scrambled Egg Patty (1.25 oz) with RF Cheese (0.5 oz) on

Submarine Sandwich (1 oz turkey, 0.5 oz RF cheese) on WW Roll

WW Spaghetti with Meat

Sauce (½ c) or Marinara

Sauce (½ c) and WW Roll

WW Cheese Pizza (1 slice)

Roast Turkey (2 oz) with WW Roll

WW English Muffin

WW French Toast Sticks (2.7 oz) with Turkey Sausage (1 oz)

Refried Beans (½ c)

Green Beans, cooked (½ c)

Corn, cooked (½ c)

Mashed Potatoes (½ c)

Baked Sweet Potato Fries (½ c)

Jicama (¼ c) and Green Pepper Strips (¼ c)

Broccoli (¼ c) and Cauliflower (¼ c), raw

Baby Carrots, raw (¼ c)

Steamed Broccoli (½ c)

Grape Tomatoes, raw (¼ c)

Cantaloupe wedges, raw (½ c)

Kiwi halves, raw (½ c)

Banana, raw (½ c)

Peaches (canned, light syrup, ½ c)

Applesauce (½ c)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Salsa (2 oz)

Fat-free Sour Cream (1 oz)

Mustard (9 g)

RF Mayonnaise (1 oz)

LF Ranch Dip (1 oz)

Ketchup (9 g)

LF Ranch Dip (1 oz)

Soft Margarine (5 g)

LF Ranch Dressing (1.5 oz)

LF Italian Dressing (1.5 oz)

Tarter Sauce (1.5 oz)

LF, LS Gravy (1.5 oz)

Soft Margarine (5 g)

RC Syrup (1.5 oz)

LF Ranch Dip (1 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-12A Middle School Lunch: Representative Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choose 1

Entrée Salad (8.6 oz) with dressing (2 T) and crackers (1 oz)

Choose 1

Entrée Salad (8.6 oz) with dressing (2 T) and crackers (1 oz)

Choose 1

Entrée Salad (8.6 oz) with dressing (2 T) and crackers (1 oz)

Choose 1

Entrée Salad (8.6 oz) with dressing (2 T) and crackers (1 oz)

Choose 1

Entrée Salad (8.6 oz) with dressing (2 T) Bean Soup (1 c) and crackers (1 oz)

Hot Dog (3 oz) with Chili (1 oz)

Entrée Salad with Ham (8.6 oz) with dressing (2 T) and crackers (1 oz)

Two choices of Pizza (4.6 oz)

Chili Con Carne (½ c) with cheese sauce (1⁄3c) and corn chips (1 oz)

Egg Salad Sandwich (5.7 oz)

Beef Patty (2.8 oz) with mayo (9 g), mustard (6 g), ketchup (9 g)

Chicken Nuggets (3.3 oz) with BBQ sauce (1 T)

Chicken Salad Sandwich (5 oz)

Chicken Fajitas (3.9 oz) with salsa (4 T)

Beef Barbecue Sandwich (6.6 oz)

Choose 2

Orange

Canned Peaches (½ c)

Pinto Beans (½ c)

Coleslaw (½ c)

Choose 2

Applesauce (½ c)

Banana

Cowpeas (½ c)

Scalloped Potatoes (½ c)

Choose 2

Fruit Salad (½ c)

Corn (½ c)

Peas and Carrots (½ c)

Side Salad (½ c) with dressing (2 T)

French Fries (4 oz) with ketchup (1 T)

Sweet Potatoes (½ c)

Choose 2

Apple

Canned Peaches (½ c)

Canned Pears (½ c)

Cooked Broccoli (½ c)

Choose 2

Apple

Canned Peaches (½ c)

Strawberries (½ c)

Raw Carrots (½ c)

Cooked Summer Squash (½ c)

 

 

Side Salad (½ c) with dressing (2 T)

Refried Beans (½ c)

Baked Potato (½ c)

White Roll (2 oz) or White Rice (½ c)

Pasta Salad (½ c) or WW Bread (1 slice)

 

Baked Squash (½ c)

 

 

Brownie (1 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Choice of milk:

2% Milk (8 oz)

Low-fat Milk (8 oz)

Choice of milk:

2% Milk (8 oz)

Low-fat Milk (8 oz)

 

 

 

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-12B Middle School Lunch: Modified Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choose 1

Hamburger (2.5 oz) on WW Roll

Choose 1

Entrée Salad (1 oz turkey, 1 oz ham, 1 oz LF cheese, 1 c romaine, cherry tomato, cucumber, shredded carrots) and WW Roll

Choose 1

Entrée Salad (2 oz chicken, 1 oz LF cheese, 1 c romaine, cherry tomato, cucumber, shredded carrots) and WW Roll

Choose 1

Deli Sandwich (1 oz turkey, 1 oz ham, 0.5 oz LF cheese) on WW Bread

Choose 1

Entrée Salad (1 oz turkey, 1 oz ham, 1 oz LF cheese, 1 c romaine, cherry tomato, cucumber, shredded carrots) and WW Roll

Turkey Hot Dog (2 oz) with Beef Chili (1 c) on Roll

Grilled Chicken Patty (4 oz) on WW Roll

Chicken Salad (½ c) on WW Bread

Beef Chili Con Carne (2 c) with WW Tortilla

Egg Salad (½ c) on WW Bread

 

 

Pizza with RF Pepperoni (4 oz)

Fajita (4 oz chicken, ½ c green peppers and onions) on WW Tortilla

Sloppy Joe (1 c) on WW Roll

Choose 2

Baked French Fries (½ c)

Coleslaw, RF dressing (½ c)

Squash, cooked (½ c)

Choose 2

Cowpeas, cooked (½ c)

Side Salad (½ c)

Green Beans, cooked (½ c)

Choose 2

Side Salad (½ c)

Peas and Carrots (½ c)

Cucumber, raw (¼ c)

Choose 2

Broccoli, cooked (½ c)

Corn (½ c)

Refried Beans (½ c)

Choose 2

Carrots, raw (½ c)

Squash Casserole (½ c)

Vegetarian Baked Beans (½ c)

Choose 1

Orange, raw

Peaches, light syrup (½ c)

Choose 1

Applesauce (½ c)

Banana, raw

Choose 1

Fresh Fruit Salad (½ c)

Pears, light syrup (½ c)

Choose 1

Apple, raw

Peaches, light syrup (½ c)

Choose 1

Pineapple light syrup (½ c)

Strawberries, raw (½ c)

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Ketchup (9 g)

Mustard (9 g)

LF Ranch Dressing (1.5 oz)

LF Italian Dressing (1.5 oz)

LF Mayonnaise (1 oz)

Ketchup (9 g)

Barbecue Sauce (1 oz)

LF Ranch Dressing (1.5 oz)

LF Italian Dressing (1.5 oz)

LF French Dressing (1.5 oz)

LF Ranch Dressing (1.5 oz)

LF Italian Dressing (1.5 oz)

Salsa (1 oz)

LF Ranch Dressing(1.5 oz)

LF Italian Dressing (1.5 oz)

LF French Dressing (1.5 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-13A High School Lunch: Representative Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choose 1

Cheese Pizza (4.8 oz)

Choose 1

Cheese Stuffed Shells with Tomato Sauce (6 oz)

Choose 1

Hot Dog on bun (3 oz)

Choose 1

Breaded Chicken Patty Sandwich (4.5 oz)

Choose 1

Mozzarella Cheese Sticks (3 oz) with Marinara Sauce (1 oz)

Hot Dog on bun (3 oz)

Cheeseburger on bun (4.8 oz)

Peanut Butter and Jelly Sandwich (4.3 oz)

Peanut Butter and Jelly Sandwich (4.3 oz)

Breaded Chicken Patty Sandwich (4.5 oz)

Tuna Salad Sandwich (5.6 oz)

Tuna Salad Sandwich (5.6 oz)

Beef Steak Sandwich (5.4 oz)

Meatball and Marinara Sauce Sub (6.75 oz)

Peanut Butter and Jelly Sandwich (4.3 oz)

Salad Bar with choice of dressing (2 T)

Salad Bar with choice of dressing (2 T)

Salad Bar with choice of dressing (2 T)

Salad Bar with choice of dressing (2 T)

Entrée Salad Bar with choice of dressing (2 T)

Choose 2

Canned Peaches (½ c)

Canned Pineapple (½ c)

Apple with Sesame Paste

Side Salad (1 c) with dressing (2 T)

Mashed Potatoes (½ c)

Choose 2

Banana

Side Salad (1 c) with Dressing (2 T)

Potato Wedges (3 oz)

Onion Rings (3 oz)

Choose 2

Applesauce (½ c)

Banana

Canned Pineapple (½ c)

Mashed Potatoes (½ c)

Choose 2

Apple

Applesauce (½ c)

Canned Pineapple (½ c)

Side Salad (½ c) with dressing (2 T)

French Fries (3 oz) with ketchup (1 T)

Choose 2

Apple

Fruit Cocktail (½ c)

Mashed Potatoes (½ c)

Side Salad (1 c) with dressing (2 T)

Vegetarian Baked Beans (⅓ c)

Vegetarian Baked Beans (1⁄3 c)

 

Vegetarian Baked Beans (1⁄3 c)

 

 

Hard Pretzel (1.5 oz)

Cornbread Muffin (2.2 oz)

or

Hard Pretzel (1.5 oz)

Hard Pretzel (1.5 oz)

Hard Pretzel (1.5 oz)

White Roll (1.1 oz)

or

Hard Pretzel (1.5 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Skim Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Skim Milk (8 oz)

Skim Chocolate Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Choice of milk:

Low-fat Milk (8 oz)

Low-fat Chocolate Milk (8 oz)

Low-fat Flavored Milk (8 oz)

Skim Chocolate Milk (8 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE L-13B High School Lunch: Modified Baseline Menu

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choose 1

Cheese Pizza with WW crust (6.4 oz) and WW Soft Pretzel (2.2 oz)

Choose 1

Stuffed Shells (meatless) (5.5 oz) with Marinara Sauce (½ c) and Cornbread Muffin

Choose 1

WW Chicken Corn Dog (2.5 oz) and WW Roll

Choose 1

Tacos (2 oz beef crumbles, 1 oz RF cheese) on WW and Corn Tortilla Chips (1 oz)

Choose 1

Oven Roasted Turkey (2 oz) with Mashed Potatoes (½ c) and WW Roll

WW Bean and Cheese Burrito (6.2 oz)

Hamburger (2.5 oz) with RF Cheese (1 oz) on White Roll

Turkey (2 oz) Wrap on WW Tortilla

Deli Sandwich (turkey salami, turkey bologna, ham, RF cheese, 0.5 oz each) on WW Roll

Breaded Chicken Patty (3 oz) on WW Roll

Tuna Salad (2 oz) on WW Bread

Turkey Ham (1.5 oz) Sandwich on WW Bread

Roast Beef (2 oz) and Provolone (1 oz) Sandwich on WW Roll

Submarine Sandwich (meatballs and marinara sauce, 2 oz each) on WW Roll

Peanut Butter and Jelly (1 oz each) on WW Bread

Choose 2

Steamed Green Beans (½ c)

Choose 2

Steamed Broccoli (½ c)

Choose 2

Baked Sweet Potato Fries (½ c)

Choose 2

Zucchini Squash, raw (½ c)

Choose 2

Mini Carrots, raw (½ c)

Shredded Lettuce and Tomato (1.25 c)

Vegetarian Baked Beans (½ c)

Side Salad (lettuce and cucumber, 1.25 c)

Sliced Cucumbers, raw (¼ c)

Side Salad (1.25 c)

Vegetarian Baked Beans (½ c)

Celery Sticks, raw (½ c) with Sun Butter (1 oz)

Side Salad (1.25 c)

Side Salad (1.25 c)

Mixed Vegetables, cooked (½ c)

Choose 2

Pear, raw

Pineapple in juice (½ c)

Apple Slices, raw (½ c)

Choose 2

Banana, raw

Fruit Cocktail in juice (½ c)

Strawberry Applesauce (½ c)

Choose 2

Granny Smith Apple, raw

Pears in juice (½ c)

Kiwi Halves, raw (½ c)

Choose 2

Orange, raw

Applesauce (½ c)

Choose 2

Apple, raw

Peaches in juice (½ c)

Orange Slices, raw (½ c)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Skim flavored milk (8 oz)

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Skim flavored milk (8 oz)

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Skim flavored milk (8 oz)

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Skim flavored milk (8 oz)

Choice of milk:

Low-fat milk (8 oz)

Skim milk (8 oz)

Skim chocolate milk (8 oz)

Skim flavored milk (8 oz)

Salsa (1 oz)

Ketchup (9 g), Mustard (9 g)

Ketchup (9 g), Mustard (9 g)

Salsa (1 oz)

LF Ranch Dressing (1.5 oz)

RF Mayonnaise (7 g)

LF Ranch Dressing (1.5 oz)

LF Italian Dressing (1.5 oz)

RF Mayonnaise (7 g)

LF Ranch Dressing (1.5 oz)

LF Italian Dressing (1.5 oz)

RF Mayonnaise (7 g)

LF Ranch Dressing (1.5 oz)

LF Italian Dressing (1.5 oz)

RF Mayonnaise (7 g)

LF Ranch Dressing (1.5 oz)

LF Italian Dressing (1.5 oz)

LF Italian Dressing (1.5 oz)

Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

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Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Suggested Citation:"Appendix L: Baseline Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Next: Appendix M: Sample Menus »
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Ensuring that the food provided to children in schools is consistent with current dietary recommendations is an important national focus. Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put in place to ensure that all meals offered would be high in nutritional quality.

School Meals reviews and provides recommendations to update the nutrition standard and the meal requirements for the National School Breakfast and Lunch Programs. The recommendations reflect new developments in nutrition science, increase the availability of key food groups in the school meal programs, and allow these programs to better meet the nutritional needs of children, foster healthy eating habits, and safeguard children's health.

School Meals sets standards for menu planning that focus on food groups, calories, saturated fat, and sodium and that incorporate Dietary Guidelines for Americans and the Dietary Reference Intakes. This book will be used as a guide for school food authorities, food producers, policy leaders, state/local governments, and parents.

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