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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



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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 As- sessment 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 nu- trient 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 0

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0 SCHOOL MEALS • 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 Veg- etable 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 nu- trient 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.

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0 APPENDIX L • Use computer to randomly select up to 20 5-day lunch and break- fast 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 neces- sary 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 ersus sere 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.

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0 SCHOOL MEALS ABBREVIATIONS USED IN THE MENUS c Cup RC Reduced-calorie g Grams RF Reduced-fat LC Low-calorie T Tablespoon LF Low-fat WG Whole grain LS Low-sodium WW Whole wheat oz Ounce

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TABLE L-1 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Elementary School Breakfast As Offered Meal Requirements As Selected Assumptions for Nutrient and Cost Comparisons Serving Items Take-up Food Group Size per Day Rate Source/Rationale Fluid Milk 1c 1 98% Based on take-up rate in baseline menu; distribution = Low-fat Milk = 40% Skim Milk = 28% Skim Flavored Milk = 30% Meat/ 1 oz eq 0–2 62% or Based on SNDA-III data and baseline menu; higher if take-up rate was higher in baseline menu Meat Alternate more for same or similar item. Fruit ½c 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. 0

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TABLE L-2 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, 0 Middle School Breakfast As Offered Meal Requirements As Selected Assumptions for Nutrient and Cost Comparisons Serving Items Take-up Food Group Size per Day Rate Source/Rationale Fluid Milk 1c 1 92% Based on take-up rate in baseline menu; distribution = Low-fat Milk = 30% Skim Milk = 10% Skim Flavored Milk = 52% Meat/ 1 oz eq 0–2 68% or SNDA-III data adjusted to reflect OVS rule; higher if take-up rate was higher in baseline menu for Meat Alternate more same or similar item. Fruit ½c 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.

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TABLE L-3 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, High School Breakfast As Offered Meal Requirements As Selected Assumptions for Nutrient and Cost Comparisons Serving Items Take-up Food Group Size per Day Rate Source/Rationale Fluid Milk 1c 1 96% Based on takeup rate in baseline menu; distribution = Low-fat Milk = 5% Skim Milk = 14% Skim Flavored Milk = 4% Meat/Meat 1 oz eq 1–2 62% or SNDA-III data; higher if take-up rate was higher in baseline menu for same or similar item. Alternate more Fruit ½c 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. 

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TABLE L-4 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus,  Elementary School Lunch As Offered Meal Requirements As Selected Assumptions for Nutrient and Cost Comparisons Serving Items Take-up Food Group Size per Day Rate Source/Rationale Fluid Milk 1c 1 98% Based on takeup rate in baseline menu; distribution = Low-fat Milk = 17% Skim Milk = 6% Skim Flavored Milk = 75% Meat/Meat 1 oz eq 1–2 100% Based on SNDA-III data and baseline menu; many grains are packaged with meat/meat alternates. Alternate Fruit ½c 1 80% Based on SNDA-III data. Among elementary school children who were offered a fruit choice at lunch, 80% selected the fruit. Vegetables ½c 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.

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TABLE L-5 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus, Middle School Lunch As Offered Meal Requirements As Selected Assumptions for Nutrient and Cost Comparisons Serving Items Take-up Food Group Size per Day Rate Source/Rationale Fluid Milk 1c 1 97% Based on take-up rate in baseline menu; distribution = Low-fat Milk = 6% Skim Milk = 7% Skim Flavored Milk = 84% Meat/Meat 1 oz eq 1–2 100% Based on SNDA-III data and baseline menu; many grains are packaged with meat/meat alternates. Alternate Fruit ½c 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 ½c 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.  aAssumedOVS rule: May decline 2 items; must include at least one fruit or vegetable item.

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TABLE L-6 As Selected Assumptionsa Used in School Meals Menu Analysis Program Modified Baseline Menus,  High School Lunch As Offered Meal Requirements As Selected Assumptions for Nutrient and Cost Comparisons Serving Items Take-up Food Group Size per Day Rate Source/Rationale Fluid Milk 1c 1 88% Based on take-up rate in baseline menu; distribution = Low-fat Milk = 17% Skim Milk = 4% Skim Flavored Milk = 67% Meat/ 1 oz eq 2–3 100% Based on SNDA-III data and baseline menu; many grains are packaged with meat/meat Meat Alternate alternates. Fruit ½c 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 ½c 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.

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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. 

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TABLE L-9B Middle School Breakfast: Modified Baseline Menu 0 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Scrambled Egg (1.25 oz) Turkey Sausage (1 oz) LF Fruit Yogurt (4 oz) Scrambled Egg (1.25 oz) Turkey Sausage (1 oz) on Buttermilk Biscuit (2.2 oz) and Choose  and Choose  and Choose  or and Choose  WW Toast (2 slices) WW Toast (2 slices) WW Toast (2 slices) WW Pancakes (3 oz) WW Banana Nut Muffin (5.5 oz) Honey Nut Cheerios (1 c) Honey Nut Cheerios (1 c) Grits (1 c) WW Toast (2 slices) Grits (1 c) WW Waffles (2 oz) WW Waffles (2 oz) Kix Cereal (1.5 c) Orange Juice (4 oz) Apple Juice (4 oz) Apple Juice (4 oz) Apple Juice (4 oz) Apple Juice (4 oz) Grapes, raw (½ c) Pears, canned in juice Fruit Cocktail, canned, in Orange Slices, raw (½ c) Sliced Peaches, canned in (½ c) juice (½ c) juice (½ c) Choice of milk: Choice of milk: Choice of milk: Choice of milk: Choice of milk: Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk (8 oz) (8 oz) (8 oz) (8 oz) (8 oz) Jelly (0.5 oz) Jelly (0.5 oz) Jelly (0.5 oz) Jelly (0.5 oz) Jelly (0.5 oz) RC Syrup (1.5 oz) RC Syrup (1.5 oz) RC Syrup (1.5 oz)

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TABLE L-10A High School Breakfast: Representative Baseline Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Choose  Choose  Choose  Choose  Turkey Sausage (1 oz) Cold Cereal (Frosted Bologna (1 oz) Cold Cereal (Frosted Scrambled Egg (2 oz) and Grits (¾ c) Flakes [21 g] or Lucky Flakes [21 g] or Honey Charms [23 g]) Nut Cheerios [21 g]) Fortified Doughnut (2 oz) Grits (¾ c) White Toast (1 slice) with Grits (¾ c) butter White Toast (1 slice) with Fortified Doughnut (2 oz) Pancakes (2 oz) with WW Waffle (2 oz) with margarine (2 T) syrup (4 T) syrup (4 T) and jelly (1 T) Orange Juice (4 oz) Apple Juice (4 oz) Orange Juice (4 oz) 100% Fruit Juice with Orange Juice (4 oz) or Vitamin C (4 oz) Apple Juice (4 oz) Choice of milk: Choice of milk: Choice of milk: Choice of milk: Choice of milk: Whole Milk (8 oz) Whole Milk (8 oz) Whole Milk (8 oz) Whole Milk (8 oz) Whole Milk (8 oz) 2% Milk (8 oz) 2% Milk (8 oz) 2% Milk (8 oz) 2% Milk (8 oz) 2% Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk (8 oz) (8 oz) (8 oz) (8 oz) (8 oz) 

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TABLE L-10B High School Breakfast: Modified Baseline Menu  MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Turkey Sausage (2 oz) and LF Fruit Yogurt (4 oz) LF Fruit Yogurt (4 oz) and LF Fruit Yogurt (4 oz) Scrambled Egg (2.5 oz) Grits (1 c) Grits (1 c) or and Choose  or and Choose  and Choose  LF Fruit Yogurt (4 oz) and Oatmeal (1 c) WW English Muffin and Honey Nut Cheerios Cornflakes (1.5 c) Fortified Donut (3.6 oz) Turkey Bacon (2 oz) (1.5 c) Honey Nut Cheerios WW Pancakes (3 oz) WW Waffles (2 oz) (1.5 c) WW Toast (2 slices) Orange Juice (4 oz) Apple Juice (4 oz) Orange Juice (4 oz) 100% Fruit Juice (4 oz) Orange Juice (4 oz) Apple, raw Orange, raw Mixed Fruit, raw (½ c) Pear, raw Strawberry Applesauce (½ c) Choice of milk: Choice of milk: Choice of milk: Choice of milk: Choice of milk: Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk (8 oz) (8 oz) (8 oz) (8 oz) (8 oz) RC Syrup (1.5 oz) RC Syrup (1.5 oz)

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TABLE L-11A Elementary School Lunch: Representative Baseline Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Choose  Choose  Choose  Choose  Choose  Bean and Cheese Burrito Hot Dog on a bun (3 oz) Pizza Sticks (3.8 oz) with Roasted Turkey (½ c) with Cheese Pizza (4.8 oz) (5.3 oz) with Mozzarella with ketchup (4 T) Marinara Sauce (¼ c) Mashed Potatoes (½ c) Cheese (1 oz) and Gravy (2 T) French Toast Sticks (4 oz) Spaghetti with Meat Sauce Sausage Pizza (4.7 oz) Breaded Beef Patty (4 oz) Beef Barbecue Sandwich with syrup (3 T) and (9.6 oz) with ketchup (2 T) (5.6 oz) Pork Sausage (2 oz) Sweet Potato Bread (1 oz) Choose  Choose  Choose  Banana Applesauce (¼ c) Applesauce (¼ c) Banana Canned Peaches (¼ c) Choose  Canned Peaches (¼ c) Canned Pears (¼ c) Raisins (1 oz) Wheat Roll (2 oz) Canned Peaches (¼ c) Orange Juice (4 oz) Raw Celery and Carrots Corn (¼ c) Frozen Fruit Juice Bar Canned Pineapple (¼ c) (1⁄8 c each) with (2.4 oz) Ranch dressing (1.75 T) Hash Brown Patty (2 oz) Tater Tots (½ c) with with ketchup (2 T) ketchup (2 T) Choice of milk: Choice of milk: Choice of milk: Choice of milk: Choice of milk: Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Chocolate Milk Low-fat Chocolate Milk Low-fat Chocolate Milk Low-fat Chocolate Milk Low-fat Chocolate Milk (8 oz) (8 oz) (8 oz) (8 oz) (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) 

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TABLE L-11B Elementary School Lunch: Modified Baseline Menu  MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Choose  Choose  Choose  Choose  Choose  WW Beef Bean and Cheese 5 Oven-baked WW Chef Salad (1 c romaine, Oven-baked Fish Nuggets Scrambled Egg Patty Burrito (4.45 oz) Mini Chicken Corn Dog 0.5 oz LF mozzarella, (2 oz) with WW Roll (1.25 oz) with (0.67 oz each) with 1.5 oz grilled chicken) with RF Cheese (0.5 oz) on WW Roll WW Soft Pretzel (2.5 oz) WW English Muffin Submarine Sandwich (1 oz WW Spaghetti with Meat WW Cheese Pizza (1 slice) Roast Turkey (2 oz) with WW French Toast Sticks turkey, 0.5 oz RF cheese) Sauce (½ c) or Marinara WW Roll (2.7 oz) with Turkey on WW Roll Sauce (½ c) and WW Roll 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 Broccoli (¼ c) and Baby Carrots, raw (¼ c) Steamed Broccoli (½ c) Grape Tomatoes, raw (¼ c) Pepper Strips (¼ c) Cauliflower (¼ c), raw Cantaloupe wedges, raw Kiwi halves, raw (½ c) Banana, raw (½ c) Peaches (canned, light Applesauce (½ c) (½ c) syrup, ½ c) Choice of milk: Choice of milk: Choice of milk: Choice of milk: Choice of milk: Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Milk (8 oz) Skim Chocolate Milk (8 oz) Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk Skim Chocolate Milk (8 oz) (8 oz) (8 oz) (8 oz) Salsa (2 oz) Ketchup (9 g) LF Ranch Dressing (1.5 oz) Tarter Sauce (1.5 oz) RC Syrup (1.5 oz) Fat-free Sour Cream (1 oz) LF Ranch Dip (1 oz) LF Italian Dressing (1.5 oz) LF, LS Gravy (1.5 oz) LF Ranch Dip (1 oz) Mustard (9 g) Soft Margarine (5 g) Soft Margarine (5 g) RF Mayonnaise (1 oz) LF Ranch Dip (1 oz)

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TABLE L-12A Middle School Lunch: Representative Baseline Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Choose  Choose  Choose  Choose  Choose  Entrée Salad (8.6 oz) with Entrée Salad (8.6 oz) with Entrée Salad (8.6 oz) with Entrée Salad (8.6 oz) with Entrée Salad (8.6 oz) with dressing (2 T) and crackers dressing (2 T) and crackers dressing (2 T) and crackers dressing (2 T) and crackers dressing (2 T) Bean Soup (1 oz) (1 oz) (1 oz) (1 oz) (1 c) and crackers (1 oz) Hot Dog (3 oz) with Chili Entrée Salad with Ham Two choices of Pizza Chili Con Carne (½ c) with Egg Salad Sandwich (5.7 oz) (1 oz) (8.6 oz) with dressing (2 T) (4.6 oz) cheese sauce (1⁄3 c) and corn and crackers (1 oz) chips (1 oz) Beef Patty (2.8 oz) with Chicken Nuggets (3.3 oz) Chicken Salad Sandwich Chicken Fajitas (3.9 oz) Beef Barbecue Sandwich mayo (9 g), mustard (6 g), with BBQ sauce (1 T) (5 oz) with salsa (4 T) (6.6 oz) ketchup (9 g) Choose  Choose  Choose  Choose  Choose  Orange Applesauce (½ c) Fruit Salad (½ c) Apple Apple Canned Peaches (½ c) Banana Corn (½ c) Canned Peaches (½ c) Canned Peaches (½ c) Pinto Beans (½ c) Cowpeas (½ c) Peas and Carrots (½ c) Canned Pears (½ c) Strawberries (½ c) Coleslaw (½ c) Scalloped Potatoes (½ c) Side Salad (½ c) with Cooked Broccoli (½ c) Raw Carrots (½ c) dressing (2 T) Cooked Summer Squash French Fries (4 oz) with Side Salad (½ c) with Baked Potato (½ c) (½ c) ketchup (1 T) dressing (2 T) Sweet Potatoes (½ c) Refried Beans (½ c) Baked Squash (½ c) White Roll (2 oz) Pasta Salad (½ c) or or Brownie (1 oz) White Rice (½ c) WW Bread (1 slice) Choice of milk: Choice of milk: Choice of milk: Choice of milk: Choice of milk: Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) 2% Milk (8 oz) 2% Milk (8 oz) Low-fat Chocolate Milk Low-fat Chocolate Milk Low-fat Chocolate Milk Low-fat Milk (8 oz) Low-fat Milk (8 oz) (8 oz) (8 oz) (8 oz) Low-fat Flavored Milk Low-fat Flavored Milk Low-fat Flavored Milk Low-fat Chocolate Milk Low-fat Chocolate Milk (8 oz) (8 oz) (8 oz) (8 oz) (8 oz) Low-fat Flavored Milk Low-fat Flavored Milk  (8 oz) (8 oz)

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TABLE L-12B Middle School Lunch: Modified Baseline Menu  MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Choose  Choose  Choose  Choose  Choose  Hamburger (2.5 oz) on WW Entrée Salad (1 oz turkey, Entrée Salad (2 oz chicken, Deli Sandwich (1 oz turkey, Entrée Salad (1 oz turkey, Roll 1 oz ham, 1 oz LF cheese, 1 1 oz LF cheese, 1 c 1 oz ham, 0.5 oz LF cheese) 1 oz ham, 1 oz LF cheese, c romaine, cherry tomato, romaine, cherry tomato, on WW Bread 1 c romaine, cherry tomato, cucumber, shredded carrots) cucumber, shredded carrots) cucumber, shredded carrots) and WW Roll and WW Roll and WW Roll Turkey Hot Dog (2 oz) with Grilled Chicken Patty (4 oz) Chicken Salad (½ c) on Beef Chili Con Carne (2 c) Egg Salad (½ c) on Beef Chili (1 c) on Roll on WW Roll WW Bread with WW Tortilla WW Bread Pizza with RF Pepperoni Fajita (4 oz chicken, ½ c Sloppy Joe (1 c) on (4 oz) green peppers and onions) WW Roll on WW Tortilla Choose  Choose  Choose  Choose  Choose  Baked French Fries (½ c) Cowpeas, cooked (½ c) Side Salad (½ c) Broccoli, cooked (½ c) Carrots, raw (½ c) Coleslaw, RF dressing (½ c) Side Salad (½ c) Peas and Carrots (½ c) Corn (½ c) Squash Casserole (½ c) Squash, cooked (½ c) Green Beans, cooked (½ c) Cucumber, raw (¼ c) Refried Beans (½ c) Vegetarian Baked Beans (½ c) Choose  Choose  Choose  Choose  Choose  Orange, raw Applesauce (½ c) Fresh Fruit Salad (½ c) Apple, raw Pineapple light syrup (½ c) Peaches, light syrup (½ c) Banana, raw Pears, light syrup (½ c) Peaches, light syrup (½ c) Strawberries, raw (½ c) Choice of milk: Choice of milk: Choice of milk: Choice of milk: Choice of milk: Low-fat milk (8 oz) Low-fat milk (8 oz) Low-fat milk (8 oz) Low-fat milk (8 oz) Low-fat milk (8 oz) Skim milk (8 oz) Skim milk (8 oz) Skim milk (8 oz) Skim milk (8 oz) Skim milk (8 oz) Skim chocolate milk (8 oz) Skim chocolate milk (8 oz) Skim chocolate milk (8 oz) Skim chocolate milk (8 oz) Skim chocolate milk (8 oz) Ketchup (9 g) LF Ranch Dressing (1.5 oz) LF Ranch Dressing (1.5 oz) LF Ranch Dressing (1.5 oz) LF Ranch Dressing(1.5 oz) Mustard (9 g) LF Italian Dressing (1.5 oz) LF Italian Dressing (1.5 oz) LF Italian Dressing (1.5 oz) LF Italian Dressing (1.5 oz) LF Mayonnaise (1 oz) LF French Dressing (1.5 oz) Salsa (1 oz) LF French Dressing (1.5 oz) Ketchup (9 g) Barbecue Sauce (1 oz)

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TABLE L-13A High School Lunch: Representative Baseline Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Choose  Choose  Choose  Choose  Choose  Cheese Pizza (4.8 oz) Cheese Stuffed Shells with Hot Dog on bun (3 oz) Breaded Chicken Patty Mozzarella Cheese Sticks Tomato Sauce (6 oz) Sandwich (4.5 oz) (3 oz) with Marinara Sauce (1 oz) Hot Dog on bun (3 oz) Cheeseburger on bun Peanut Butter and Jelly Peanut Butter and Jelly Breaded Chicken Patty (4.8 oz) Sandwich (4.3 oz) Sandwich (4.3 oz) Sandwich (4.5 oz) Tuna Salad Sandwich Tuna Salad Sandwich Beef Steak Sandwich Meatball and Marinara Peanut Butter and Jelly (5.6 oz) (5.6 oz) (5.4 oz) Sauce Sub (6.75 oz) Sandwich (4.3 oz) Salad Bar with choice of Salad Bar with choice of Salad Bar with choice of Salad Bar with choice of Entrée Salad Bar with choice dressing (2 T) dressing (2 T) dressing (2 T) dressing (2 T) of dressing (2 T) Choose  Choose  Choose  Choose  Choose  Canned Peaches (½ c) Banana Applesauce (½ c) Apple Apple Canned Pineapple (½ c) Side Salad (1 c) with Banana Applesauce (½ c) Fruit Cocktail (½ c) Dressing (2 T) Apple with Sesame Paste Potato Wedges (3 oz) Canned Pineapple (½ c) Canned Pineapple (½ c) Mashed Potatoes (½ c) Side Salad (1 c) with Mashed Potatoes (½ c) Side Salad (½ c) with Side Salad (1 c) with dressing (2 T) dressing (2 T) dressing (2 T) Mashed Potatoes (½ c) Onion Rings (3 oz) French Fries (3 oz) with Vegetarian Baked Beans ketchup (1 T) ( 1⁄ 3 c ) Vegetarian Baked Beans Vegetarian Baked Beans ( 1⁄ 3 c ) ( 1⁄ 3 c ) Cornbread Muffin (2.2 oz) Hard Pretzel (1.5 oz) White Roll (1.1 oz) or or Hard Pretzel (1.5 oz) Hard Pretzel (1.5 oz) Hard Pretzel (1.5 oz) Hard Pretzel (1.5 oz) Choice of milk: Choice of milk: Choice of milk: Choice of milk: Choice of milk: Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Milk (8 oz) Low-fat Chocolate Milk Low-fat Chocolate Milk Low-fat Flavored Milk Low-fat Chocolate Milk Low-fat Chocolate Milk (8 oz) (8 oz) (8 oz) (8 oz) (8 oz) Low-fat Flavored Milk Low-fat Flavored Milk Skim Milk (8 oz) Low-fat Flavored Milk Low-fat Flavored Milk (8 oz) (8 oz) (8 oz) (8 oz) Skim Milk (8 oz) Skim Chocolate Milk (8 oz) Skim Chocolate Milk (8 oz) 

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TABLE L-13B High School Lunch: Modified Baseline Menu  MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Choose  Choose  Choose  Choose  Choose  Cheese Pizza with WW Stuffed Shells (meatless) WW Chicken Corn Dog Tacos (2 oz beef crumbles, Oven Roasted Turkey (2 oz) crust (6.4 oz) and WW Soft (5.5 oz) with Marinara (2.5 oz) and WW Roll 1 oz RF cheese) on WW with Mashed Potatoes (½ c) Pretzel (2.2 oz) Sauce (½ c) and Cornbread and Corn Tortilla Chips and WW Roll Muffin (1 oz) WW Bean and Cheese Hamburger (2.5 oz) with Turkey (2 oz) Wrap on Deli Sandwich (turkey Breaded Chicken Patty Burrito (6.2 oz) RF Cheese (1 oz) on White WW Tortilla salami, turkey bologna, (3 oz) on WW Roll Roll ham, RF cheese, 0.5 oz each) on WW Roll Tuna Salad (2 oz) on WW Turkey Ham (1.5 oz) Roast Beef (2 oz) and Submarine Sandwich Peanut Butter and Jelly Bread Sandwich on WW Bread Provolone (1 oz) Sandwich (meatballs and marinara (1 oz each) on WW Bread on WW Roll sauce, 2 oz each) on WW Roll Choose  Choose  Choose  Choose  Choose  Steamed Green Beans (½ c) Steamed Broccoli (½ c) Baked Sweet Potato Fries Zucchini Squash, raw (½ c) Mini Carrots, raw (½ c) (½ c) Shredded Lettuce and Side Salad (lettuce and Side Salad (1.25 c) Celery Sticks, raw (½ c) Side Salad (1.25 c) Tomato (1.25 c) cucumber, 1.25 c) with Sun Butter (1 oz) Vegetarian Baked Beans Sliced Cucumbers, raw Vegetarian Baked Beans Side Salad (1.25 c) Mixed Vegetables, cooked (½ c) (¼ c) (½ c) (½ c) Choose  Choose  Choose  Choose  Choose  Pear, raw Banana, raw Granny Smith Apple, raw Orange, raw Apple, raw Pineapple in juice (½ c) Fruit Cocktail in juice (½ c) Pears in juice (½ c) Applesauce (½ c) Peaches in juice (½ c) Apple Slices, raw (½ c) Strawberry Applesauce Kiwi Halves, raw (½ c) Orange Slices, raw (½ c) (½ c)

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Choice of milk: Choice of milk: Choice of milk: Choice of milk: Choice of milk: Low-fat milk (8 oz) Low-fat milk (8 oz) Low-fat milk (8 oz) Low-fat milk (8 oz) Low-fat milk (8 oz) Skim milk (8 oz) Skim milk (8 oz) Skim milk (8 oz) Skim milk (8 oz) Skim milk (8 oz) Skim chocolate milk (8 oz) Skim chocolate milk (8 oz) Skim chocolate milk (8 oz) Skim chocolate milk (8 oz) Skim chocolate milk (8 oz) Skim flavored milk (8 oz) Skim flavored milk (8 oz) Skim flavored milk (8 oz) Skim flavored milk (8 oz) Skim flavored milk (8 oz) Salsa (1 oz) Ketchup (9 g), Ketchup (9 g), Salsa (1 oz) LF Ranch Dressing (1.5 oz) Mustard (9 g) Mustard (9 g) RF Mayonnaise (7 g) RF Mayonnaise (7 g) RF Mayonnaise (7 g) RF Mayonnaise (7 g) LF Italian Dressing (1.5 oz) LF Ranch Dressing (1.5 oz) LF Ranch Dressing (1.5 oz) LF Ranch Dressing (1.5 oz) LF Ranch Dressing (1.5 oz) LF Italian Dressing (1.5 oz) LF Italian Dressing (1.5 oz) LF Italian Dressing (1.5 oz) LF Italian Dressing (1.5 oz) 

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