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School Meals: Building Blocks for Healthy Children (2010)

Chapter: Appendix M: Sample Menus

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

Appendix M
Sample Menus

This appendix contains four weeks of sample menus for breakfast and lunch for elementary, middle, and high school and a prototype of a menu checking tool developed by the committee. In some cases in the menus that follow, food descriptions are more limited than they should be when planning actual menus. The committee did not have access to a complete, up-to-date nutrient data base that covers 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 nutrient analyses in under “Criterion 1” in Chapter 9. The food items used in the menus were derived from the third School Nutrition Dietary Assessment study database and the U.S. Department of Agriculture Food and Nutrient Database for Dietary Studies.

LIST OF TABLES

  • Table M-1 Sample Breakfast Menus: Elementary School

  • Table M-2 Sample Breakfast Menus: Middle School

  • Table M-3 Sample Breakfast Menus: High School

  • Table M-4 Sample Lunch Menus: Elementary School

  • Table M-5 Sample Lunch Menus: Middle School

  • Table M-6 Sample Lunch Menus: High School

  • Table M-7 Menu Checking Tool Prototype

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

PURPOSE OF THE SAMPLE MENUS

The sample menus that appear in this appendix are meant to illustrate how the recommended standards for meal planning may be translated into menus in a variety of circumstances. They are not intended to serve as cycle menus. Sample menus were planned using the recommended standards for meal planning (Table S-2). Additional elements that were considered included the following:

  • Customer appeal and preferences

    • Color and appearance on the line

    • Variety in flavors and food textures

    • Combinations that go well together

    • Examples of selections that may reflect

      • Region of country

      • Demographics (age of students, ethnic background, religious considerations)

    • Examples of foods that are similar to popular fast foods, advertised foods; attractively prepackaged foods

    • Examples of foods that are easy to eat in the available time and eating space

  • Cost

  • Examples that may be suitable for food service operations that differ in

    • Organizational structure (kitchen and cafeteria)

    • Equipment

    • Staff

    • School environment—serving and eating space and time

ABBREVIATIONS USED IN THE SAMPLE 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 M: Sample Menus." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
×

TABLE M-1 Sample Breakfast Menus: Elementary School

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

WEEK 1

 

 

 

 

Orange Juice (4 oz)

Sliced Peaches (½ c)

Apple Juice (4 oz)

Mandarin Oranges (½ c)

Orange Juice (4 oz)

Petite Banana

Apple Juice (4 oz)

Diced Pears (½ c)

Orange Juice (4 oz)

Applesauce (½ c)

Choice of:

LF Fruit Flavored Yogurt (4 oz) with LF Crunchy Granola (¼ c)

Choice of:

WW French Toast Sticks (1 oz egg)

Choice of:

LF Blueberry Muffin (1.8 oz) and LF Mozzarella String Cheese (1 oz)

Choice of:

WW Waffle Sticks (2 oz) and LF Vanilla Yogurt (4 oz)

Choice of:

Cheese Omelet Wrap (1.25 oz egg and cheese, 10” tortilla)

or

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

or

Choice of Cereal (¾ c) and LF Vanilla Yogurt (4 oz)

or

Choice of Cereal (¾ c) and LF Mozzarella String Cheese (1 oz)

or

Choice of Cereal (¾ c) and LF Vanilla Yogurt (4 oz)

or

WW Bagel (2 oz) with Peanut Butter (2 T)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

 

LC Syrup (1.5 oz)

 

LC Syrup (1.5 oz)

Salsa (2 oz)

WEEK 2

 

 

 

 

Apple Juice (4 oz)

Petite Banana

Orange Juice (4 oz)

Applesauce (½ c)

Apple Juice (4 oz)

Orange Wedges (½ c)

Orange Juice (4 oz)

Kiwi Halves (½ c)

Apple Juice (4 oz)

Strawberries (thawed frozen ½ c)

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

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choice of:

LF Vanilla Yogurt (4 oz) with LF Crunchy Granola (¼ c)

Choice of:

WG Pancakes (2 oz) with Scrambled Egg (1 large)

Choice of:

Breakfast Pizza (2 T pizza sauce, 1 oz LF mozzarella cheese) on WW English Muffin

Choice of:

Grilled Egg Patty (1.25 oz) with RF Cheddar Cheese (0.5 oz) on WW English Muffin

Choice of:

Belgian Waffle (2 oz) with LF Vanilla Yogurt (4 oz)

or

Scrambled Eggs (1.25 oz) with WW Toast (1 slice)

or

Choice of Cereal (¾ c) and LF String Cheese (1 oz)

or

Choice of Cereal (¾ c) and LF Fruit Flavored Yogurt (4 oz)

or

Choice of Cereal (¾ c) and Walnuts (1 oz)

or

Peanut Butter and Jelly Uncrustable (with soy)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Soft Margarine (5 g)

LC Syrup (1.5 oz)

 

 

LC Syrup (1.5 oz)

WEEK 3

 

 

 

 

Orange Juice (4 oz)

Sliced Peaches (½ c)

Apple Juice (4 oz)

Mandarin Oranges (½ c)

Orange Juice (4 oz)

Petite Banana

Apple Juice (4 oz)

Diced Pears (½ c)

Orange Juice (4 oz)

Applesauce (½ c)

Choice of:

LF Fruit Flavored Yogurt (4 oz) with LF Crunchy Granola (¼ c)

or

Choice of:

Choice of Cereal (¾ c) with LF Mozzarella String Cheese (1 oz)

or

Choice of:

WW Apple Cinnamon Loaf (3 oz) with LF Vanilla Yogurt (4 oz)

or

Choice of:

LF Fruit Flavored Yogurt (4 oz) with LF Crunchy Granola (¼ c)

or

Choice of:

Choice of Cereal (¾ c) with LF Mozzarella String Cheese (1 oz)

or

LF Muffin (3.6 oz) and LF Vanilla Yogurt (4 oz)

WG Turkey Sausage, Cheese Breakfast Pizza (1.5 oz)

Breakfast Burrito (3.75 oz)

Scrambled Eggs (1 oz) with WG toast (1 slice)

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

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

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz) Soft Margarine (5 g)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz) LC Syrup (1.5 oz)

WEEK 4

 

 

 

 

Orange Juice (4 oz)

Sliced Peaches (½ c)

Apple Juice (4 oz)

Mandarin Oranges (½ c)

Orange Juice (4 oz)

Petite Banana

Apple Juice (4 oz)

Diced Pears (½ c)

Orange Juice (4 oz)

Applesauce (½ c)

Choice of:

LF Fruit Flavored Yogurt (4 oz) with LF Crunchy Granola (¼ c)

Choice of:

WW French Toast Sticks (1 oz egg)

Choice of:

LF Muffin (3.6 oz) and LF Mozzarella String Cheese (1 oz)

Choice of:

WW Waffle Sticks with Turkey Sausage (1 oz)

Choice of:

Cheese Omelet Wrap (1.25 oz egg and cheese, 10” tortilla) with Salsa (1 T)

or

Choice of Cereal (¾ c) and LF Vanilla Yogurt (4 oz)

or

Choice of Cereal (¾ c) with LF Fruit Flavored Yogurt (4 oz)

or

Choice of Cereal (¾ c) and LF Mozzarella String Cheese (1 oz)

or

Choice of Cereal (¾ c) with LF Vanilla Yogurt (4 oz)

or

WW Bagel (2 oz) with Peanut Butter (2 T)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

 

LC Syrup (1.5 oz)

 

LC Syrup (1.5 oz)

 

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

TABLE M-2 Sample Breakfast Menus: Middle School

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

WEEK 1

 

 

 

 

Orange Juice (4 oz)

Sliced Peaches (½ c)

Apple Juice (4 oz)

Mandarin Oranges (½ c)

Orange Juice (4 oz)

Petite Banana

Apple Juice (4 oz)

Diced Pears (½ c)

Orange Juice (4 oz)

Applesauce (½ c)

Grilled Egg Patty (1.25 oz), Turkey Ham (0.5 oz) on WW English Muffin

WW French Toast (3.9 oz)

Grilled Egg Patty (1.25 oz), RF Turkey Sausage (0.5 oz) on WW English Muffin

WW Waffle Sticks (2 oz) with Scrambled Egg (1 large)

Cheese Omelet Wrap (1.25 oz egg and cheese, 10” tortilla)

or

Choice of 1:

LF Vanilla Yogurt (4 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (4 oz)

or

Choice of 1:

LF Vanilla Yogurt (4 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (4 oz)

or

Choice of 1:

LF Vanilla Yogurt (4 oz)

LF Mozzarella String Cheese (1 oz)

RF Creamy Peanut Butter (2 T)

LF Mozzarella String Cheese (1 oz)

RF Creamy Peanut Butter (2 T)

LF Mozzarella String Cheese (1 oz)

RF Creamy Peanut Butter (2 T)

LF Mozzarella String Cheese (1 oz)

RF Creamy Peanut Butter (2 T)

LF Mozzarella String Cheese (1 oz)

RF Creamy Peanut Butter (2 T)

and Choice of 1:

Choice of Cereal (1.5 c)

LF Blueberry Muffin (3.6 oz)

WW Bagel (2 oz)

and Choice of 1:

Choice of Cereal (1.5 c)

LF Blueberry Muffin (3.6 oz)

WW Bagel (2 oz)

and Choice of 1:

Choice of Cereal (1.5 c)

LF Blueberry Muffin (3.6 oz)

WW Bagel (2 oz)

and Choice of 1:

Choice of Cereal (1.5 c)

LF Blueberry Muffin (3.6 oz)

WW Bagel (2 oz)

and Choice of 1:

Choice of Cereal (1.5 c)

LF Blueberry Muffin (3.6 oz)

WW Bagel (2 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

LC Syrup (1.5 oz)

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

LC Syrup (1.5 oz)

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

Salsa (2 oz)

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

WEEK 2

 

 

 

 

Orange Juice (4 oz)

Sliced Peaches (½ c)

Apple Juice (4 oz)

Mandarin Oranges (½ c)

Orange Juice (4 oz)

Petite Banana

Apple Juice (4 oz)

Diced Pears (½ c)

Orange Juice (4 oz)

Applesauce (½ c)

Choice of:

Choice of Cereal (1.5 c) and LF Cheese Stick (1 oz)

or

LF Muffin (3.6 oz) and LF Fruit Flavored Yogurt (4 oz)

or

LF Vanilla Yogurt (4 oz) with Granola (½ c)

Choice of:

Choice of Cereal (1.5 c) and LF Cheese Stick (1 oz)

or

LF Fruit Bran Muffin (2 oz) and LF Fruit Flavored Yogurt (4 oz)

or

French Toast (3.9 oz)

Choice of:

Choice of Cereal (1.5 c) and LF Cheese Stick (1 oz)

or

LF Muffin (3.6 oz) and LF Fruit Flavored Yogurt (4 oz)

or

LF Vanilla Yogurt (4 oz) with Granola (½ c)

Choice of:

Choice of Cereal (1.5 c) and LF Cheese Stick (1 oz)

or

LF Fruit Bran Muffin (2 oz) and LF Fruit Flavored Yogurt (4 oz)

or

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

Choice of:

Choice of Cereal (1.5 c) and LF Cheese Stick (1 oz)

or

LF Muffin (3.6 oz) and LF Fruit Flavored Yogurt

(4 oz)

or

Turkey Sausage Pancake Wrap (2.85 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

 

LC Syrup (1.5 oz)

 

 

LC Syrup (1.5 oz)

WEEK 3

 

 

 

 

Orange Juice (4 oz)

Fresh Orange Smiles (¾ c)

Apple Juice (4 oz)

Petite Banana

Orange Juice (4 oz)

Pineapple Tidbits (½ c)

Apple Juice (4 oz)

Mixed Fruit (½ c)

Orange Juice (4 oz)

Peach Cup (½ c)

Choice of:

LF Muffin (3.6 oz) and LF Fruit Flavored Yogurt (4 oz)

or

Choice of:

LF Fruit Flavored Yogurt (4 oz) with LF Crunchy Granola (½ c)

or

Choice of:

LF Muffin (3.6 oz) and Scrambled Egg (1.25 oz)

or

Choice of:

WW Bagel (2 oz) with RF Creamy Peanut Butter (2 T)

or

Choice of:

LF Fruit Flavored Yogurt (4 oz) with LF Crunchy Granola (½ c)

or

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

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choice of Cereal (1.5 c) with LF Vanilla Yogurt (4 oz)

Choice of Cereal (1.5 c) with LF Fruit Flavored Yogurt (4 oz)

Choice of Cereal (1.5 c) with LF Vanilla Yogurt (4 oz)

Choice of Cereal (1.5 c) with LF Fruit Flavored Yogurt (4 oz)

Choice of Cereal (1.5 c) with LF Vanilla Yogurt (4 oz)

or

WG Belgian Waffle and LF Vanilla Yogurt (4 oz)

or

Maple Flavored Mini Pancakes (3.2 oz) and LF Vanilla Yogurt (4 oz)

or

Grilled Egg Patty (1.25 oz) on WW English Muffin

or

Breakfast Burrito (3.75 oz)

or

LF Turkey Sausage (1 oz) on Biscuit

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

LC Syrup (1.5 oz)

LC Syrup (1.5 oz)

 

 

 

WEEK 4

 

 

 

 

Apple Juice (4 oz)

Petite Banana

Orange Juice (4 oz)

Applesauce (½ c)

Apple Juice (4 oz)

Raisins (¼ c)

Orange Juice (4 oz)

Kiwi Halves (½ c)

Apple Juice (4 oz)

Strawberries (thawed frozen ½ c)

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

French Toast (3.9 oz)

Breakfast Pizza (2 Tbsp pizza sauce, and 1 oz mozzarella cheese on each ½) on WW English Muffin

Grilled Egg Patty (1.25 oz) with RF Cheddar Cheese (0.5 oz) on WW English Muffin

WG Belgian Waffle (57 g)

or

Choice of 1:

LF Vanilla Yogurt (4 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (4 oz)

or

Choice of 1:

LF Vanilla Yogurt (4 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (4 oz)

or

Choice of 1:

LF Vanilla Yogurt (4 oz)

LF Mozzarella String Cheese (1 oz)

LF Mozzarella String Cheese (1 oz)

Chopped Walnuts (1 oz)

LF Mozzarella String Cheese (1 oz)

LF Mozzarella String Cheese (1 oz)

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

RF Creamy Peanut Butter (2 T)

RF Creamy Peanut Butter (2 T)

RF Creamy Peanut Butter (2 T)

RF Creamy Peanut Butter (2 T)

RF Creamy Peanut Butter (2 T)

and Choice of 1:

and Choice of 1:

and Choice of 1:

and Choice of 1:

and Choice of 1:

LF Blueberry Muffin (3.6 oz)

Honey Nut Cheerios (1.5 c)

LF Blueberry Muffin (3.6 oz)

Golden Grahams (1.5 c)

LF Blueberry Muffin (3.6 oz)

Oatmeal (½ c)

LF Blueberry Muffin (3.6 oz)

Golden Grahams (1.5 c)

LF Blueberry Muffin (3.6 oz)

Honey Nut Cheerios (1.5 c)

WW Bagel (2 oz)

WW Bagel (2 oz)

WW Bagel (2 oz)

WW Bagel (2 oz)

WW Bagel (2 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Soft Margarine (5 g)

Soft Margarine (5 g)

Soft Margarine (5 g)

Soft Margarine (5 g)

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

Light Cream Cheese (1 oz)

LC Syrup (1.5 oz)

Light Cream Cheese (1 oz)

Light Cream Cheese (1 oz)

Light Cream Cheese (1 oz)

LC Syrup (1.5 oz)

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

TABLE M-3 Sample Breakfast Menus: High School

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

WEEK 1

 

 

 

 

Orange Juice (4 oz)

Sliced Peaches (½ c)

Apple Juice (4 oz)

Mandarin Oranges (½ c)

Orange Juice (4 oz)

Petite Banana

Orange-Tangerine Juice (4 oz)

Applesauce (½ c)

Orange Juice (4oz)

Fresh Fruit (½ c)

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

French Toast (3.9 oz) with Turkey Sausage (1 oz)

Grilled Egg Patty (1.25 oz) with RF Turkey Sausage Link (.75 oz) on WW English Muffin

WW Waffle Sticks (2) and Scrambled Eggs (2 oz)

Cheese Omelet Wrap (1.25 oz egg/cheese, 1 0” tortilla)

or

Choice of 1:

LF Vanilla Yogurt (6 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (6 oz)

or

Choice of 1:

LF Vanilla Yogurt (6 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (6 oz)

or

Choice of 1:

LF Vanilla Yogurt (6 oz)

LF Mozzarella String Cheese (2 oz)

LF Mozzarella String Cheese (2 oz)

LF Mozzarella String Cheese (2 oz)

LF Mozzarella String Cheese (2 oz)

LF Mozzarella String Cheese (2 oz)

RF Creamy Peanut Butter (3 T)

RF Creamy Peanut Butter (3 T)

RF Creamy Peanut Butter (3 T)

RF Creamy Peanut Butter (3 T)

RF Creamy Peanut Butter (3 T)

and Choice of 1:

and Choice of 1:

and Choice of 1:

and Choice of 1:

and Choice of 1:

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

 

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

LC Syrup (1.5 oz)

 

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

LC Syrup (1.5 oz)

Soft Margarine (5 g)

Light Cream Cheese (1 oz)

Salsa (2 oz)

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

WEEK 2

 

 

 

 

Apple Juice (4 oz)

Petite Banana

Orange Juice (4 oz)

Applesauce (½ c)

Apple Juice (4 oz)

Raisins (¼ c)

Orange Juice (4 oz)

Kiwi Halves (½ c)

Apple Juice (4 oz)

Strawberries (thawed frozen ½ c)

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

WG Pancakes (56 g)

Breakfast Pizza (2 T pizza sauce, 1.5 oz mozzarella cheese on each ½) on WW English Muffin

Grilled Egg Patty (1.25 oz) with RF Cheddar Cheese (0.5 oz) on WW English Muffin

WG Belgian Waffle (57 g)

or

Choice of 1:

LF Vanilla Yogurt (6 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (6 oz)

or

Choice of 1:

LF Vanilla Yogurt (6 oz)

or

Choice of 1:

LF Fruit Flavored Yogurt (6 oz)

or

Choice of 1:

LF Vanilla Yogurt (6 oz)

LF Mozzarella String Cheese (2 oz)

RF Creamy Peanut Butter (3 T)

LF Mozzarella String Cheese (2 oz)

RF Creamy Peanut Butter (3 T)

LF Mozzarella String Cheese (2 oz)

RF Creamy Peanut Butter (3 T)

LF Mozzarella String Cheese (2 oz)

RF Creamy Peanut Butter (3 T)

LF Mozzarella String Cheese (2 oz)

RF Creamy Peanut Butter (3 T)

and Choice of 1:

and Choice of 1:

and Choice of 1:

and Choice of 1:

and Choice of 1:

LF Blueberry Muffin (3.6 oz)

Choice of Cereal (1.5 c)

WW Bagel (2 oz)

LF Blueberry Muffin (3.6 oz)

Choice of Cereal (1.5 c)

WW Bagel (2 oz)

LF Blueberry Muffin (3.6 oz)

Choice of Cereal (1.5 c)

WW Bagel (2 oz)

LF Blueberry Muffin (3.6 oz)

Choice of Cereal (1.5 c)

WW Bagel (2 oz)

LF Blueberry Muffin (3.6 oz)

Choice of Cereal (1.5 c)

WW Bagel (2 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

 

LC Syrup (1.5 oz)

 

 

LC Syrup (1.5 oz)

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

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

WEEK 3

 

 

 

 

Choice of 2:

Choice of 2:

Choice of 2:

Choice of 2:

Choice of 2:

Orange Juice (4 oz)

Sliced Peaches (½ c)

Fresh Fruit Selection

Apple Juice (4 oz)

Mandarin Oranges (½ c)

Fresh Fruit Selection

Orange Juice (4 oz)

Petite Banana

Fresh Fruit Selection

Apple Juice (4 oz)

Diced Pears (½ c)

Fresh Fruit Selection

Orange Juice (4 oz)

Applesauce (½ c)

Fresh Fruit Selection

Grilled Egg Patty (1.25 oz) with Turkey Ham (1 oz) on WW English Muffin

Pancakes, plain (2 oz) with Turkey Sausage (1 oz)

Colby Cheese Omelet (2.1 oz) with WW Toast (1 slice)

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

Turkey Sausage Pancake Wrap (2.85 oz)

or

LF Fruit Flavored Yogurt (6 oz) with

Choice of:

or

LF Vanilla Yogurt (6 oz) with

Choice of:

or

LF Fruit Flavored Yogurt (6 oz) with

Choice of:

or

LF Vanilla Yogurt (6 oz) with

Choice of:

or

LF Fruit Flavored Yogurt

(6 oz) with

Choice of:

LF Crunchy Granola (½ c)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

LF Crunchy Granola (½ c)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

LF Crunchy Granola (½ c)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

LF Crunchy Granola (½ c)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

LF Crunchy Granola (½ c)

Choice of Cereal (1.5 c)

LF Muffin (3.6 oz)

WW Bagel (2 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

LF Cream Cheese (2 T)

LF Cream Cheese (2 T)

LC Syrup (1.5 oz)

LF Cream Cheese (2 T)

LF Cream Cheese (2 T)

LF Cream Cheese (2 T)

LC Syrup (1.5 oz)

WEEK 4

 

 

 

 

Choice of 2:

Choice of 2:

Choice of 2:

Choice of 2:

Choice of 2:

Orange Juice (4 oz)

Fresh Orange Smiles (¾ c)

Fresh Fruit Selection

Apple Juice (4 oz)

Petite Banana

Fresh Fruit Selection

Orange Juice (4 oz)

Pineapple Tidbits (½ c)

Fresh Fruit Selection

Apple Juice (4 oz)

Mixed Fruit (½ c)

Fresh Fruit Selection

Orange Juice (4 oz)

Peach Cup (½ c)

Fresh Fruit Selection

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

Grilled Egg Patty (1.25 oz) with Turkey Canadian Bacon (0.5 oz) on WW English Muffin

Maple Flavored Mini Pancakes (3.17 oz) with Scrambled Egg (1 large)

Grilled Egg Patty (1.25 oz) with Turkey Sausage (1 oz) on WW English Muffin

Breakfast Burrito (3.75 oz)

Turkey Sausage Biscuit (4 oz)

or

Choice of:

or

Choice of:

or

Choice of:

or

Choice of:

or

Choice of:

LF Fruit Flavored Yogurt (6 oz) with LF Crunchy Granola (½ c)

LF Vanilla Yogurt (6 oz) with LF Crunchy Granola (½ c)

LF Fruit Flavored Yogurt (6 oz) with LF Crunchy Granola (½ c)

LF Vanilla Yogurt (6 oz) with LF Crunchy Granola (½ c)

LF Fruit Flavored Yogurt (6 oz) with LF Crunchy Granola (½ c)

Choice of Cereal (1.5 c) with Walnuts (1 oz)

Choice of Cereal (1.5 c) with LF String Cheese (1 oz)

Choice of Cereal (1.5 c) with Soy Nuts (0.75 oz)

Choice of Cereal (1.5 c) with RF Cheddar Cheese (1 oz)

Choice of Cereal (1.5 c) with LF Vanilla Yogurt (6 oz)

LF Muffin (3.6 oz) with

LF Fruit Flavored Yogurt (6 oz)

LF String Cheese (1 oz)

LF Muffin (3.6 oz) with

LF Muffin (3.6 oz) with

LF Vanilla Yogurt (6 oz)

LF String Cheese (1 oz)

LF Muffin (3.6 oz) with

LF Muffin (3.6 oz) with

LF Fruit Flavored Yogurt (6 oz)

WW Bagel (2 oz) with

RF Peanut Butter (3 T)

WW Bagel (2 oz) with

LF Vanilla Yogurt (6 oz)

WW Bagel (2 oz) with

RF Peanut Butter (3 T)

WW Bagel (2 oz) with

RF Cheddar Cheese (1 oz)

WW Bagel (2 oz) with

RF Peanut Butter (3 T)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

 

LF Cream Cheese (2 T)

LC Syrup (1.5 oz)

 

LF Cream Cheese (2 T)

 

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

TABLE M-4 Sample Lunch Menus: Elementary School

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

WEEK 1

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Turkey Chow Mein (1.5 oz diced turkey, ½ c steamed brown rice)

Cheeseburger (1.5 oz) on WW Bun

Oven Baked Fish on WW Bun

Chef Salad with Grilled Chicken Strips (1 oz) (1 c romaine, 0.5 oz LF mozzarella cheese) with WW Soft Pretzel Sticks (2 oz)

Chicken Quesadilla (2 tortillas, 1 oz chicken, ¼ c RF shredded cheese, 1 T salsa)

Oven Baked WW Mini Turkey Corn Dogs (1.6 oz)

Hot Turkey Ham (1 oz) and Cheese (0.5 oz) on WW Bun

WG Soy Baked Chicken Nuggets (5 nuggets)

Cheese Pizza (WW crust, 2 oz LF cheese)

WW Spaghetti Noodles (½ c) with Meat Sauce (½ c) or Marinara Sauce (½ c)

Cucumber Slices (¼ c)

Steamed Broccoli (½ c)

Mixed Baby Greens Salad (½ c)

Potato Wedges (½ c)

Baked Sweet Potato Fries (½ c)

Baked Beans(½ c)

Whole Kernel Corn (½ c)

Baby Carrots (¼ c)

Green Beans (½ c)

Raw Broccoli and Cauliflower (1⁄8 c each)

Pineapple Tidbits (½ c)

Fresh Apple Slices (½ c)

Seedless Red Grapes (½ c)

Sliced Peaches (½ c)

Kiwi Halves (½ c)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Chow Mein Noodles (1 T)

Ketchup (9 g)

Mustard (9 g)

Light Ranch Dressing (1 oz)

Light Italian Dressing (1 oz)

Ketchup (9 g)

BBQ Sauce (1 oz)

Light Ranch Dressing (1 oz)

Light Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

Light Sour Cream (2 oz)

Salsa (2 oz)

Light Ranch Dip (1 oz)

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

Light Ranch Dip (1 oz)

Mustard (9 g)

Light Mayo (1 oz)

 

 

Diced Tomato (1 tsp)

Parmesan Cheese (1 oz)

WEEK 2

 

 

 

 

Choice of:

Sloppy Joe (3.63 oz) on WW Bun

Choice of:

Regular or Spicy Chicken Strips (3 oz)

Choice of:

Pineapple Glazed Turkey Ham (2 oz)

Choice of:

Nachos Grande with Tortilla Chips (2 oz)

Choice of:

Teriyaki Chicken (4.75 oz) with White Rice (1 c)

Cheese Pizza (WW crust, 2 oz cheese)

Cheese Quesadilla (5 oz)

Hamburger (1.5 oz) on WW Bun

Chicken Patty (70.9 g) on WW Bun

Corn Dog (3.99 oz)

Vegetarian Beans (½ c)

Side Salad (½ c romaine, cherry tomato, cucumber)

Green Beans (½ c)

Fresh Mini Carrots (½ c)

Side Salad (½ c baby spinach, cherry tomato, cucumber)

Sweet Potatoes (½ c)

Fresh Zucchini Slices (½ c)

Side Salad (½ c romaine, cherry tomato, cucumber)

Corn, cooked (½ c)

Shredded Lettuce with Diced Tomato (1 c)

Baked Potato Wedges (½ c)

Cherry Tomatoes (½ c)

Sliced Summer Squash (½ c)

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Sliced Peaches (½ c)

Whole Fresh Orange

Diced Pears (½ c)

Kiwi (½ c)

Applesauce (½ c)

Petite Banana

Fruit Cocktail (½ c)

Fresh Grapes (½ c)

Fresh Orange Smiles (¾ c)

Granny Smith Apple

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Light Ranch Dressing (1 oz)

Nonfat Italian Dressing (1 oz)

Light Ranch Dressing (1 oz)

Nonfat Italian Dressing (1 oz)

Light Ranch Dressing (1 oz)

Nonfat Italian Dressing (1 oz)

Light Sour Cream (1 oz)

Salsa (1 oz)

Light Ranch Dressing (1 oz)

Nonfat Italian Dressing (1 oz)

 

Ketchup (9 g)

Ketchup (9 g)

Light Ranch Dip (1 oz)

Light Mayo (9 g)

Ketchup (9 g)

WEEK 3

 

 

 

 

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

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Grilled Chicken Wrap (2 oz chicken, tortilla, 2 T salsa)

LF Hot Dog (2 oz) on Bun

Penne Pasta (1 c) with Meatballs (4.65 oz meatballs, ½ c sauce)

Turkey with Gravy (2 oz turkey, 3 T LS gravy)

Beef Egg Roll (4.2 oz) with White Rice (1 c)

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

Chicken Patty (2.5 oz) on WW Bun

Hamburger (1.5 oz) on WW Bun

Grilled Cheese (3.9 oz) with LS Tomato Soup (¾ c)

Macaroni and Cheese (7 oz)

 

Baked Potato Wedges (½ c)

 

Mashed Potatoes (½ c)

 

Mini Carrots (¼ c)

Jicima Sticks (⅓ c)

Zucchini in Tomato Sauce (½ c)

Mixed Vegetables (½ c)

Fresh Broccoli Florets (½ c)

Side Salad (½ c romaine, cherry tomato, cucumber)

Shredded Lettuce with Tomato (¾ c)

Side Salad (½ c romaine, cherry tomato, cucumber)

Mixed Greens with Diced Tomato (1 c)

Side Salad (½ c romaine, cherry tomato, cucumber)

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Strawberry Applesauce (½ c)

Petite Banana

Mixed Fruit (½ c)

Grapes (½ c)

Peach Cup (½ c)

Whole Fresh Orange

Fresh Red Apple

Fresh Kiwi

Granny Smith Apples

Fresh Plum

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Ketchup (9 g)

Italian Dressing (1 oz)

Ketchup (9 g)

Italian Dressing (1 oz)

Ketchup (9 g)

Italian Dressing (1 oz)

Italian Dressing (1 oz)

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

WEEK 4

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Chicken Tetrazzini (1 c) with WG Pasta

Grilled Chicken Patty (1.5 oz) on WW Bun

Old Fashioned Hamburger (2.5 oz) on WW bun

Oven Baked Fish (4 oz) Sandwich on WW Bun

Lasagna (2 oz meat sauce, WG pasta)

Chef Salad (1 oz turkey, 1 oz LF cheese, 1 c romaine)

LF Pepperoni Pizza WG crust (1 oz meat, 1 oz cheese)

Grilled Cheese with Vegetable Soup (¾ c)

Taco Salad (2 oz taco meat, 1 oz shredded cheddar, 0.25 oz tortilla chips, 6 oz romaine blend)

Tuna Salad with RF mayonnaise (¼ c) on Iceberg Lettuce (½ c)

 

Sandwich Trimmings (lettuce, tomato)

Sandwich Trimmings (lettuce, tomato)

Sandwich Trimmings (lettuce, tomato, pickle)

 

English Peas (½ c)

Creamy Coleslaw (½ c)

Crisp Green Salad (½ c) with Tomato and Cucumber

Oven Baked Tater Tots (½ c)

Seasoned Green Beans (½ c)

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

Baked Sweet Potato Fries (½ c)

Sliced Cucumbers (½ c)

Whole Kernel Corn (½ c)

Yam Patties (½ c)

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Pineapple Chunks (½ c)

Fresh Fruit Choice (Peach)

Applesauce (½ c)

Fresh Fruit Choice (Seedless Grapes, ½ c)

Diced Pears (½ c)

Fresh Fruit Choice (Tangerine)

Sliced Peaches (½ c)

Fresh Fruit Choice (Apple Slices, ½ c)

Mixed Fruit Cup (½ c)

Fresh Fruit Choice (Banana)

WG Garlic Toast (1 oz)

 

 

 

Whole Grain Roll (0.9 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Light Ranch Dressing (1 oz)

Ketchup (9 g)

Light Ranch Dressing (1 oz)

Light Sour Cream (1 oz)

Italian Dressing (1 oz)

 

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

Ketchup (9 g)

Salsa (1 oz)

 

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

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)

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

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Ketchup (9 g)

Italian Dressing (1 oz)

Italian Dressing (1 oz)

Ketchup (9 g)

Italian Dressing (1 oz)

Ketchup (9 g)

Italian Dressing (1 oz)

Light Mayo (1 oz)

Soft Margarine (5 g)

WEEK 2

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Chicken Tetrazzini (2 oz meat sauce) with WG Pasta (1 oz)

LF Hot Dog (2 oz) on Bun

Penne Pasta (1 c) with 4 Meatballs (0.65 oz meatballs) and LS Marinara Sauce (½ c)

Turkey (2 oz) with LS Gravy (3 T)

Beef Egg Roll (4.2 oz) with White Rice (1 c)

Cheeseburger (1.5 oz, 1 oz RF cheese) on Bun

Bean and Cheese Chalupa (3.8 oz)

Hamburger (1.5 oz) on Bun

RF Grilled Cheese (3.9 oz) with LS Tomato Soup (¾ c)

Macaroni and Cheese (7 oz)

Deli Combo Sub (1 oz turkey bologna, 1 oz turkey ham, 0.5 oz RF Swiss cheese, romaine leaf, sliced tomato) on WW Bun

Chicken Salad (3 oz) on Cracked Wheat Roll with romaine leaf

Chef Salad (1 oz turkey, 1 oz turkey ham, 0.5 oz cheese, ½ egg, 1 c romaine/spinach blend, cherry tomato, cucumber)

Deli Turkey Sub (1 oz turkey, 1 oz cheese, lettuce, tomato, cucumber, red onion) on WW Roll

Chicken Patty (2.5 oz) on WW Roll

 

Baked Potato Wedges (½ c)

 

Mashed Potatoes (½ c)

 

Mini Carrots (½ c)

Jicima Sticks (½ c)

Fresh Cucumber Slices (½ c)

Mixed Vegetables (½ c)

Fresh Broccoli Florets (½ c)

Side Salad (½ c dark green leafy blend, cherry tomato, cucumber)

Mixed greens (½ c) with chopped tomato (½ c)

Side Salad (½ c romaine, cherry tomato, cucumber)

Mixed greens (½ c) with Chopped Tomato (½ c)

Side Salad (½ c romaine, cherry tomato, cucumber)

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

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Strawberry Applesauce (½ c)

Pineapple, in juice (½ c)

Applesauce (½ c)

Fresh Orange Smiles (¾ c)

Peach Cup (½ c)

Dried Apricots (¼ c)

Whole Fresh Orange

Petite Banana

Fresh Red Apple

Mixed Fruit (½ c)

Whole Fresh Pear

Fresh Grapes (½ c)

Granny Smith Apple

Tangerine

Plum

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Ketchup (9 g)

Light Ranch Dip (1 oz)

Italian Dressing (1 oz)

Ketchup (9 g)

Light Ranch Dip (1 oz)

Italian Dressing (1 oz)

Ketchup (9 g)

Light Ranch Dip (1 oz)

Italian Dressing (1 oz)

Light Mayo (9 g)

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

WEEK 3

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Turkey Chow Mein (1.5 oz diced turkey) with Steamed Brown Rice (½ c)

Cheeseburger (1.5 oz beef/soy blend, 0.5 oz RF cheddar cheese) on Bun

Oven Baked Fish (2 oz) on Roll

Chef Salad with Chicken Fajita Strips (2 oz chicken, 0.5 oz LF mozzarella cheese, 1 c dark green leafy blend) with Unsalted Soft Pretzel Sticks (1 oz each)

Chicken Quesadilla (1 oz chicken, 1 oz shredded RF cheese, 1 T salsa) on Flour Tortilla Shells (2–10”)

6 Baked WW Mini Turkey Corn Dogs (4 oz total)

Hot Turkey Ham (1 oz) and Cheese (0.5 oz) on WW Roll

Asian Chicken Bites (WG breading with soy, 6 chicken nuggets/2.4 oz total) over Rice (½ c)

Chicken and Cheese Enchiladas (2 oz chicken, 1 oz LF Cheese each) on Corn Tortillas (2–10”)

WW Spaghetti (½ c) with Meat Sauce (½ c with 2 oz ground beef and soy crumbs) or Marinara Sauce (½ c)

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

Vegetarian Sub (2 oz LF mozzarella cheese, spinach, tomato, mushroom, green pepper) on WG Roll

Deli Turkey Sub (2 oz turkey, 0.5 oz RF cheddar cheese, spinach, tomato, green pepper, onion) on WG Roll

Deli Turkey Sub (2 oz turkey, 1 oz cheese, spinach, tomato, green pepper, onion) on WG Roll

Deli Turkey Sub (2 oz turkey, 1 oz cheese, spinach, tomato, green pepper, onion) on WG Roll

Imitation Crab Salad (2 oz chunk pollock, 1 oz LF mayo, romaine, green pepper, onion) on WG Roll

WG Dinner Roll (0.9 oz)

 

 

 

 

Cucumber Slices (¼ c)

Mixed Baby Greens Salad (½ c)

Baked Sweet Potato Fries (½ c)

Whole Kernel Corn (½ c)

Green Beans (½ c)

Steamed Broccoli (½ c)

Baked Potato Wedges (½ c)

Baked Beans (½ c)

Baby Carrots (½ c)

Raw Broccoli and Cauliflower (¼ c each)

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Pineapple Tidbits (½ c)

Mixed Fruit Cup (½ c)

Strawberry Applesauce (½ c)

Sliced Peaches (½ c)

Pear Half Salad (½ c)

Fresh Fruit Choice (Pear)

Fresh Apple Slices (½ c)

Seedless Red Grapes (½ c)

Fresh Fruit Choice (Pineapple Chunks, ½ c)

Kiwi Halves (½ c)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Chow Mein Noodles (1 T)

Light Ranch Dressing (1 oz)

 

Light Ranch Dressing (1 oz)

Light Sour Cream (2 oz)

Ketchup (9 g)

Light Italian Dressing (1 oz)

 

Light Italian Dressing (1 oz)

Salsa (2 oz)

Mustard (9 g)

Light Ranch Dip (1 oz)

Soft Margarine (5 g)

Ketchup (9 g)

Mustard (9 g)

Light Mayo (1 oz)

 

Light Ranch Dip (1 oz)

Light Ranch Dip (1 oz)

Diced Tomato (1 tsp)

Parmesan Cheese (1 oz)

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

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

WEEK 4

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Deli Turkey Sub (1.5 oz turkey, 0.5 oz RF cheddar cheese) on WG Roll

Beef and Cheese Taco (1.5 oz beef crumbles, 0.5 oz RF cheddar cheese, 2–7” tortilla shell)

Chef Salad (2 oz turkey ham, 0.5 oz mozzarella cheese, 1 c romaine/ spinach) with WG Dinner Roll (0.9 oz)

Turkey (2 oz) with LS Gravy (4 T) and Dinner Roll (0.9 oz)

Spicy Texas Chili (1.5 oz ground beef, 0.5 oz kidney beans) with Bread Stick (1 oz)

Beef, Bean, and Cheese Burrito (5 oz) with Mexican Rice (½ c)

Grilled Spicy Chicken Breast (2.5 oz) on WG Kaiser Roll

Sweet and Sour Pork (6 nuggets, ½ c sauce) over Rice (½ c)

Fajita Chicken Wrap (2 oz chicken, 10” WG tortilla)

Toasted Turkey Cheese Melt (1.5 oz turkey, 0.5 oz LF mozzarella cheese) on WG Roll

Garden Salad (½ c mixed baby greens, cherry tomato, shredded carrot)

Refried Beans (½ c)

Steamed Asian Vegetable Medley (½ c)

Whipped Potatoes (½ c)

Baked Potato (1 small)

Jicama and Green Pepper Strips (¼ c each)

Baby Carrots (½ c)

Cucumber Slices (½ c)

Baked Winter Squash (½ c)

Steamed Broccoli (½ c) with LF Cheese Sauce (2 oz)

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Choice of 1:

Cantaloupe Wedges (½ c)

Mixed Fruit Cup (½ c)

Petite Banana

Frozen Peach Cup (½ c)

Pineapple Tidbits (½ c)

Orange Smiles (½ c)

Seedless Grapes (½ c)

Strawberry Applesauce (½ c)

Fresh Fruit Choice (Plum)

Mandarin Oranges (½ c)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

Milk—choice of 1%, Skim, Skim Chocolate (8 oz)

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

Light Ranch Dip (1 oz)

Salsa (2 oz)

Light Ranch Dip (1 oz)

Salsa (2 oz)

Soft Margarine (5 g)

Light Ranch Dressing (1 oz)

Soft Margarine (5 g)

Light Ranch (1 oz)

Soft Margarine (5 g)

Nonfat Sour Cream (1 oz)

Nonfat Sour Cream (1 oz)

Diced Tomatoes (1 Tbsp)

Light Italian Dressing (1 oz)

 

 

Light Ranch Dressing (1 oz)

Shredded Lettuce (0.5 oz)

Light Ranch Dip (1 oz)

 

 

Light Italian Dressing (1 oz)

Nonfat Sour Cream (1 oz)

 

 

 

 

Light Mayo (1 oz)

 

 

 

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

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)

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

Side Salad (½ c romaine, cherry tomato, cucumber)

Side Salad (½ c romaine, cherry tomato, cucumber)

Side Salad (½ c romaine, cherry tomato, cucumber)

Shredded Lettuce with Diced Tomato (1 c)

Side Salad (½ c spinach, cherry tomato, cucumber)

Sliced Peaches (½ c)

Diced Pears (½ c)

Applesauce (½ c)

Fresh Grapes (½ c)

Fresh Orange Smiles (¾ c)

Whole Fresh Orange

Whole Fresh Red Apple

Petite Banana

Whole Fresh Apple

Granny Smith Apple

WW Dinner Roll (0.9 oz)

WW Dinner Roll (0.9 oz)

WW Dinner Roll (0.9 oz)

WW Dinner Roll (0.9 oz)

WW Dinner Roll (0.9 oz)

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Light Ranch Dressing (1 oz)

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Light Ranch Dressing (1 oz)

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Light Ranch Dressing (1 oz)

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Light Ranch Dressing (1 oz)

Milk—choice of 1%, Skim, Skim Chocolate, Skim Flavored (8 oz)

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

Ketchup (9 g)

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

Ketchup (9 g)

Italian Dressing (1 oz)

Italian Dressing (1 oz)

Ketchup (9 g)

Pumpkin Seeds (1 oz)

WEEK 2

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Sweet and Sour Pork (2 oz USDA recipe) over Brown Rice (½ c)

LF Hot Dog (2 oz) on Bun

Penne Pasta (1 c) with Meatballs (4.65 oz meatballs) and Marinara Sauce (½ c)

Turkey (2 oz) with LS Gravy (3 T)

Beef Egg Roll (4.2 oz) with White Rice (1 c)

Cheeseburger (2.7 oz burger, 1 oz RF cheese) on Bun

Bean and Cheese Chalupa (3.8 oz)

Penne Pasta (1 c) with Marinara Sauce (½ c)

RF Grilled Cheese on WW bread with LS Tomato Soup (¾ c)

Macaroni and Cheese (7 oz)

Assorted Pizza (6.31 oz)

Chicken Patty (2.5 oz) on WW Roll

Assorted Pizza (6.31 oz)

Assorted Pizza (6.31 oz)

Philly Cheesesteak (2 oz beef, 0.5 oz cheese, peppers and onions) on WG Bun (5”)

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

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Grilled Chicken Salad (2 oz chicken, 1 oz cheese, 2 oz black beans, 1 c romaine blend, cherry tomato)

Deli Roll Salad (1 oz turkey, 1 oz cheese, 1 c spinach, tomato)

Chef Salad (1 oz turkey, 1 oz turkey ham, 0.5 oz cheese, ½ egg, 1 c romaine blend, cherry tomato, cucumbers)

Taco Salad (½ c taco meat, 1 oz shredded cheddar, 0.25 oz tortilla chips, 1 c dark green leafy salad blend)

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

Deli Combo Sub (1 oz turkey bologna, 1 oz turkey salami, 1 oz ham, 1 oz Swiss cheese, romaine leaf, tomato) on WW Roll (2.3 oz)

Chicken Salad (3 oz) on Cracked Wheat Sub Roll with romaine leaf

Hamburger (2.7 oz) on Bun

Deli Turkey Sandwich (2 oz turkey, 1 oz cheese, romaine leaf, tomato, cucumber, red onion) on Cracked Wheat Roll (1.5 oz)

Deli Sub (1 oz turkey, 1 oz ham, 0.5 oz cheese, romaine leaf) on WW Roll (1.5 oz)

Turkey Wrap (2 oz turkey, 1 oz RF cheese, romaine leaf, tomato) in Flour Tortilla

Cuban Black Bean Wrap (1 c black beans, 1.75 oz rice) in Flour Tortilla

Turkey Salad (3 oz) on Flatbread

Roast Beef Wrap (2 oz deli roast beef, 1 oz cheese, romaine leaf) in Flour Tortilla

Honey Mustard Deli Wrap (2 oz turkey, 0.5 oz RF cheese, romaine leaf, 1 T honey mustard dressing) in Flour Tortilla

 

Baked Potato Wedges (½ c)

 

Mashed Potatoes (½ c)

 

Steamed Asian Vegetable Medley (½ c)

Side Salad (½ c romaine, cherry tomato, cucumber)

Sliced Peaches (½ c)

Dried Apricots (¼ c)

Jicama (½ c)

Shredded Lettuce with Diced Tomato (1 c)

Pineapple Tidbits (½ c)

Petite Banana

Mini Carrots (½ c)

Side Salad (½ c romaine, cherry tomato, cucumber)

Fruit Cocktail (½ c)

Applesauce (½ c)

Mixed Vegetables (½ c)

Shredded Lettuce with Diced Tomato (1 c)

Fresh Grapes (½ c)

Fresh Orange Smiles (¾ c)

Fresh Broccoli Florets (½ c)

Side Salad (½ c romaine, cherry tomato, cucumber)

Peach Cup (½ c)

Tangerine

Whole Fresh Orange

Fresh Red Apple

Whole Fresh Pear

Granny Smith Apple

Fresh Pear

WW Dinner Roll (0.9 oz)

WW Dinner Roll (0.9 oz)

WW Dinner Roll (0.9 oz)

WW Dinner Roll (0.9 oz)

Soy Nuts (.75 oz)

WW Dinner Roll (0.9 oz)

Soy Nuts (.75 oz)

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

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate, Skim Flavored (8 oz)

Ketchup (9 g)

Ketchup (9 g)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

Italian Dressing (1 oz)

Italian Dressing (1 oz)

Salsa (1 oz)

Light Sour Cream (1 oz)

Light Mayo (1 oz)

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

WEEK 3

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Chicken Tetrazzini (¾ c meat sauce) with WG Pasta (1 oz)

Grilled Chicken Patty (2.5 oz) on WW Roll

Cheeseburger (2.7 oz burger, 0.5 oz RF cheese) on Bun

Baked Chicken Tenders (6–3.4 oz total)

Lasagna (2 oz meat sauce, WW pasta)

Light Ham (2 oz) on Cracked Wheat Roll

LF Pepperoni Pizza (1 oz meat, 1 oz cheese) with WG Crust

RF Grilled Cheese (3.9 oz) with LS Tomato Soup (¾ c)

Oven Baked Fish (1 fillet) on WW Roll

Deli Turkey (2 oz) and RF Cheese (1 oz) in WW Tortilla

Chef Salad (2 oz turkey, 1 oz LF cheese, 1 c dark green blend, tomato, peppers, cucumber slices)

Tuna Salad with RF mayonnaise (½ c) on Mixed Greens (½ c) with LS saltines (8)

Chef Salad (1.5 oz light ham, 1 oz cheese, 1 c mixed salad greens)

Taco Salad (½ c taco meat, 1 oz shredded cheddar, 0.25 oz tortilla chips, 1 c romaine blend)

Chicken Salad with RF mayonnaise (½ c) on Mixed Greens (½ c)

Hamburger (2.7 oz) on Bun

Deli Turkey (2 oz) and RF Cheese (0.5 oz) on WW Pita (1.6 oz)

Beef, Bean, and Cheese Burrito (5 oz)

Sheppard’s Pie (2 oz ground beef, 1 oz cheese, ⅓ c mashed potatoes) with biscuit (1 oz)

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

Sandwich Trimmings (lettuce, tomato)

Sandwich Trimmings (lettuce, tomato)

Raw Carrot Sticks (½ c)

Sandwich Trimmings (lettuce, tomato)

Sandwich Trimmings (lettuce, tomato)

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

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Baked Potato Wedges (½ c)

Creamy Coleslaw (½ c)

Crisp Green Salad (½ c romaine, tomato, cucumber)

Cowpeas (½ c)

Crisp Green Salad (½ c romaine, tomato, cucumber)

English Peas (½ c)

Vegetarian Baked Beans (½ c)

Peas and Carrots (½ c)

Whole Kernel Corn (½ c)

Yam Patties (¾ c)

 

 

Steamed Broccoli (½ c)

California Vegetables (¾ c broccoli, cauliflower, carrots)

Seasoned Green Beans (½ c)

Pineapple Chunks (½ c)

Fresh Fruit Choice (Peach)

Applesauce (½ c)

Fresh Fruit Choice (Seedless Grapes, ½ c)

Pears, in light syrup (½ c)

Fresh Fruit Choice (Tangerine)

Sliced Peaches (½ c)

Fresh Fruit Choice (Apple Slices, ½ c)

Mixed Fruit Cup (½ c)

Fresh Fruit Choice (Banana)

WG Garlic Toast (1 oz)

 

WW Dinner Roll (0.9 oz)

 

WW Dinner Roll (0.9 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Light Ranch Dressing (1 oz)

Light Mayo (1 oz)

Light Ranch Dressing (1 oz)

Light Sour Cream (1 oz)

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Ketchup (9 g)

Light Mayo (1 oz)

 

Italian Dressing (1 oz)

Ketchup (9 g)

Light Ranch Dip (1 oz)

Soft Margarine (5 g)

Salsa (¼ c)

Barbeque Sauce (14 g)

Tarter Sauce (1 oz)

Soft Margarine (5 g)

Italian Dressing (1 oz)

Ketchup (9 g)

Soft Margarine (5 g)

WEEK 4

 

 

 

 

Choice of:

Choice of:

Choice of:

Choice of:

Choice of:

Turkey Chow Mein (½ c with 1.5 oz diced turkey) with Steamed Rice (1 c)

Cheeseburger (2 oz beef/soy blend, 0.5 oz RF cheddar cheese) on Bun

Oven Baked Fish (1 filet) on WG Roll

Hot ‘N Spicy Grilled Chicken Patty (2 oz) on Roll

Chicken Quesadilla (1.25 oz chicken, 1.25 oz RF shredded cheese) on Flour Tortillas (2–10”)

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

6 Oven Baked WW Mini Turkey Corn Dogs (4 oz total)

Hot Turkey Ham (2 oz) and LF Cheese (0.5 oz) on Wheat Roll

Asian Chicken Bites (WG breading with soy, 6 nuggets—2.4 oz total) over Brown Rice (1 c)

Chicken and Cheese Enchiladas (2 oz chicken, 1 oz cheese each) on Corn Tortillas (2–10”)

WW Spaghetti (½ c) with Meat Sauce (⅔ c with 2.5 oz ground beef and soy crumbs) or Marinara Sauce (⅔ c)

Vegetarian Sub (2 oz LF mozzarella cheese, spinach, tomato, mushroom, green pepper) on WG Roll

Deli Turkey Sub (2 oz turkey, 0.5 oz RF cheddar cheese, spinach, tomato, green pepper, onion) on WG Roll

Deli Turkey Sub (2 oz turkey, 0.5 oz cheese, spinach, tomato, green pepper, onion) on Roll

Deli Turkey Sub (2 oz turkey, 0.5 oz cheese, spinach, tomato, green pepper, onion) on WG Roll

Imitation Crab Salad (2 oz chunk pollock, 0.5 oz LF mayo, romaine, green pepper, onion) on French Roll

Salad Bar (1 c spinach, 1 oz diced chicken or diced egg, 1 oz LF shredded cheese, ⅛ c shredded carrot, diced tomato, green pepper, black olives, diced onion)

Salad Bar (1 c romaine, 1 oz diced chicken or diced egg, 1 oz LF shredded cheese, ⅛ c shredded carrot, diced tomato, green pepper, black olives, diced onion)

Salad Bar (1 c romaine, 1 oz diced chicken or diced egg, 1 oz LF shredded cheese, ⅛ c shredded carrot, diced tomato, green pepper, black olives, diced onion)

Salad Bar (1 c romaine, 1 oz diced chicken or diced egg, 1 oz LF shredded cheese, ⅛ c shredded carrot, diced tomato, green pepper, black olives, diced onion)

Salad Bar (1 c spinach, 1 oz diced chicken or diced egg, 1 oz LF shredded cheese, ⅛ c shredded carrot, diced tomato, green pepper, black olives, diced onion)

LS Wheat Crackers (7)

WW Dinner Roll (0.9 oz)

LS Wheat Crackers (7)

WW Dinner Roll (0.9 oz)

LS Wheat Crackers (7)

WW Dinner Roll (0.9 oz)

LS Wheat Crackers (7)

WW Dinner Roll (0.9 oz)

LS Wheat Crackers (7)

WW Dinner Roll (0.9 oz)

Cucumber Slices (½ c)

Raw Broccoli (½ c)

Baked Sweet Potato Fries (½ c)

Whole Kernel Corn (½ c)

Green Beans (½ c)

Steamed Broccoli (½ c)

Potato Wedges (½ c)

Baked Beans (½ c)

Baby Carrots (½ c)

Raw Broccoli and Cauliflower (¼ c each)

Pineapple Tidbits (½ c)

Fresh Apple Slices (½ c)

Seedless Red Grapes (½ c)

Sliced Peaches (½ c)

Kiwi Halves (½ c)

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

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Banana (½ c)

Mandarin Oranges (½ c)

Applesauce (½ c)

Kiwi (½ c)

Sliced Pears (½ c)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Milk—choice of Low-fat, Skim, Skim Chocolate (8 oz)

Chow Mein Noodles (1 T)

Ketchup (9 g)

Mustard (9 g)

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Ketchup (9 g)

Soft Margarine (5 g)

Light Mayo (1 oz)

Light Ranch Dressing (1 oz)

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

Light Sour Cream (2 oz)

Salsa (2 oz)

Diced Tomato (1 tsp)

Light Ranch Dip (1 oz)

Mustard (9 g)

Italian Dressing (1 oz)

Soft Margarine (5 g)

Parmesan Cheese (1 oz)

Light Ranch Dressing (1 oz)

Light Mayo (1 oz)

 

 

Light Ranch Dressing (1 oz)

Italian Dressing (1 oz)

Light Mayo (1 oz)

Soft Margarine (5 g)

Soft Margarine (5 g)

Light Ranch Dip (1 oz)

 

 

Italian Dressing (1 oz)

Light Ranch Dip (1 oz)

Soft Margarine (5 g)

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

TABLE M-7 Menu Checking Tool Prototype

Menu week Circle One: Breakfast

Elementary

Middle

High

 

 

 

 

 

 

 

MON

TUES

WED

THURS

FRI

Average

Target Elem

Target Middle

Target High

 

Calories

0

0

0

0

0

0

350–500

400–550

450–600

 

% Saturated Fat

 

 

 

 

 

0

< 10

< 10

< 10

 

Sodium

 

 

 

 

 

0

430mg

470mg

500mg

 

Lunch

MON

TUES

WED

THURS

FRI

Average

Target

Target

Target

 

Calories

 

 

 

 

 

0

550–650

600–700

750–850

 

% Saturated Fat

 

 

 

 

 

0

< 10

< 10

< 10

 

Sodium

 

 

 

 

 

0

640

710

740

 

Key Food Group Checklist

 

 

 

 

 

 

 

 

 

 

Breakfast

MON

TUES

WED

THURS

FRI

Average

Target

Target

Target

 

Fruit

 

 

 

 

 

0

10

10

10

½ c svgs

M/MA

 

 

 

 

 

0

5

5

7–10

 

M/MA

 

 

 

 

 

0

 

 

 

 

Whole Grains

 

 

 

 

 

0

 

 

 

 

Refined Grains

 

 

 

 

 

0

 

 

 

 

Fluid Milk

 

 

 

 

 

0

 

 

 

 

Lunch

MON

TUES

WED

THURS

FRI

Average

Target

Target

Target

 

Fruit

 

 

 

 

 

 

10

10

10

½ c svgs

Vegetable

 

 

 

 

 

0

 

 

 

 

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

Menu week

MON

TUES

WED

THURS

FRI

Average

Elem

Middle

High

 

Dark Green

 

 

 

 

 

0

1

1

1

½ c svgs

Orange

 

 

 

 

 

0

1

1

1

½ c svgs

Legumes

 

 

 

 

 

0

1

1

1

½ c svgs

Starchy

 

 

 

 

 

0

2

2

2

½ c svgs

M/MA-Entrée 1

 

 

 

 

 

0

 

 

 

 

M/MA-Entrée 2

 

 

 

 

 

0

 

 

 

 

M/MA-Entrée 3

 

 

 

 

 

0

 

 

 

 

M/MA-Entrée 4

 

 

 

 

 

0

 

 

 

 

WG-Entrée 1

 

 

 

 

 

0

 

 

 

svgs

WG-Entrée 2

 

 

 

 

 

0

 

 

 

svgs

WG-Entrée 3

 

 

 

 

 

0

 

 

 

svgs

WG-Entrée 4

 

 

 

 

 

0

 

 

 

svgs

Additional WG

 

 

 

 

 

0

 

 

 

svgs

 

 

 

 

 

 

Total

5

5

6–7

svgs

RG-Entrée 1

 

 

 

 

 

0

 

 

 

svgs

RG-Entrée 2

 

 

 

 

 

0

 

 

 

svgs

RG-Entrée 3

 

 

 

 

 

0

 

 

 

svgs

RG-Entrée 4

 

 

 

 

 

0

 

 

 

svgs

Additional RG

 

 

 

 

 

0

 

 

 

svgs

 

 

 

 

 

 

Total

4–5

4–5

6

svgs

 

 

 

 

Total All Grains

 

 

9–10

9–10

12–13

svgs

Fluid Milk

 

 

 

 

 

0

5

5

5

svgs

NOTES: c = cup; M/MA = meat/meat alternate; RG = refined grain; svgs = servings; WG = whole grain.

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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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