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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



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