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Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
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K
Sample Menus

This appendix contains 2 weeks of sample menus that conform to the recommended Meal Requirements for breakfast and lunch and a snack. 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 database that covers all the many food products available for use in meals, and these products differ depending on location and where the providers purchase their food. See discussion of limitations of the nutrient analyses in Chapter 8. The food items used in the menus were derived from the U.S. Department of Agriculture Food and Nutrient Database for Dietary Studies.

LIST OF TABLES

  • TABLE K-1 Recommended Daily Meal Patterns for Breakfast and Lunch/Supper: Amounts of Food by Age Group, Meal, and Food Group

  • TABLE K-2 Sample Menus: Breakfast for Infants 6–11 Months

  • TABLE K-3 Sample Menus: Lunch and Supper for Infants 6–11 Months

  • TABLE K-4 Sample Menus: Snack for Infants 6–11 Months

  • TABLE K-5 Sample Menus: Breakfast for Children

  • TABLE K-6 Sample Menus: Lunch and Supper for Children

  • TABLE K-7 Sample Menus: Snack for Children

  • TABLE K-8 Sample Menus: Breakfast for Adults

  • TABLE K-9 Sample Menus: Lunch and Supper for Adults

  • TABLE K-10 Sample Menus: Snack for Adults

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-1 Recommended Daily Meal Patterns for Breakfast and Lunch/Supper: Amounts of Food by Age Group, Meal, and Food Groupa

Food Groupb (Measure)

1 Year

2–4 Years

5–13 Years

14–18 Years

Adults

 

Breakfast

Fruit or non-starchy vegetables (cup)c

¼

½

½

½

­½

Grain/bread (oz eq)d

½

1

2

2

 

 

 

AND

 

 

Lean meat or meat alternate (oz eq)e

½

1

1

2

1

 

 

 

OR

 

 

Grain/bread (oz eq)d

1

2

3

3

 

 

 

AND

 

 

Lean meat or meat alternate (oz eq)e

0

0

0

0

0

 

(Amounts of grain/bread and meat or meat alternate vary across the week. See footnote e.)

Milk (cup)

½

½

¾

1

¾

 

Lunch/Supper

Fruit (cup)

¼

½

½

½

½

Vegetable (cup)f

¼

½

1

1

1

Grain/bread (oz eq)d

½

1

2

2

Lean meat or meat alternate (oz eq)e

½

1

2

2

Milk (cup)

½

½

1

1

1

NOTE: oz eq = ounce equivalent; svgs = servings; wk = week; y = years.

aSee Table 7-9 and Appendix Tables K-5 through K-10 for sample menus planned using these patterns.

bSee Appendix Table H-1 for a listing of foods by food group and subgroup. See Table 7-8 for applicable food specifications to control calories, reduce sodium, and ensure diet quality. Specifications address topics such as the type of milk, forms of fruit, and fat content of meats.

cNon-starchy vegetables include all vegetables in Appendix Table H-1 except those listed in the starchy vegetable subgroup.

dAt least half of the grain/bread must be whole grain-rich. Other grain/bread must be enriched.

eMeat/meat alternates should be served 3 days per week at breakfast for all age groups. On each of the days without meat or meat alternates, serve an additional ½ oz eq of bread/grains for children age 1 year and an additional 1 oz eq of bread/grains for all other age groups.

fThe number of cups indicated represents the total amount of vegetables served at lunch/supper. Offer two different vegetables per meal. With reference to either lunch or supper (or both), serve dark green vegetables at least twice per week, orange vegetables at least twice/week, legumes at least once/week, starchy vegetables no more than twice per week, and other vegetables at least three times per week. See Appendix Table H-1 for listings of vegetables in each subgroup. (emphasis added)

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-2 Sample Menus: Breakfast for Infants 6–11 Months

Meal Component

Monday

Tuesday

Wednesday

Thursday

Friday

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Week 1

Fruit

Peaches

1–2 T

Plums

1–2 T

Vegetable

Green beans

1–2 T

Spinach

1–2 T

Carrots

1–2 T

Infant cereal

Barley

1–4 T

Rice

1–4 T

Mixed

1–4 T

Meat or meat alternate

Beef

1–4 T

Ham

1–4 T

Breast milk or infant formula

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

Week 2

Fruit

Applesauce

1–2 T

Bananas

1–2 T

Pears

1–2 T

Vegetable

Squash

1–2 T

Peas

1–2 T

Infant cereal

Oatmeal

1–4 T

Mixed

1–4 T

Meat or meat alternate

Turkey

1–4 T

Chicken

1–4 T

Egg yolk

1–4 T

Breast milk or infant formula

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

NOTE: oz = ounce; T = tablespoon.

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-3 Sample Menus: Lunch and Supper for Infants 6–11 Months

Meal Component

Monday

Tuesday

Wednesday

Thursday

Friday

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

 

Week 1

Fruit

Apricots

1–2 T

Peaches

1–2 T

Vegetable

Green beans

1–2 T

Garden vegetables

1–2 T

Carrots

1–2 T

Infant cereal

Mixed

1–4 T

Oatmeal

1–4 T

Barley

1–4 T

Meat or meat alternate

Chicken

1–4 T

Egg yolk

1–4 T

Breast milk or infant formula

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

 

Week 2

Fruit

Plums

1–2 T

Pear & pineapple

1–2 T

Pears

1–2 T

Vegetable

Carrots

1–2 T

Squash

1–2 T

Infant cereal

Rice

1–4 T

Mixed

1–4 T

Meat or meat alternate

Beef

1–4 T

Lamb

1–4 T

Ham

1–4 T

Breast milk or infant formula

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

Breast milk

6–8 oz

NOTE: oz = ounce; T = tablespoon.

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-4 Sample Menus: Snack for Infants 6–11 Months

Meal Component

Monday

Tuesday

Wednesday

Thursday

Friday

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

 

Week 1

Fruit/fruit juice

Strawberries & applesauce

1–2 T

Apricots

1–2 T

Pear & pineapple

1–2 T

Vegetable

Carrots

1–2 T

Squash

1–2 T

Infant cereal/grain/bread

Zwieback toast

2

Unsalted soda crackers

2

WW bread

½ slice

Crackers, baby food

2

Unsalted wheat crackers

2

Breast milk or infant formula

Breast milk

2–4 oz

Breast milk

2–4 oz

Breast milk

2–4 oz

Breast milk

2–4 oz

Breast milk

2–4 oz

 

Week 2

Fruit

Peaches

1–2 T

Applesauce

1–2 T

Vegetable

Green beans

1–2 T

Garden vegetables

1–2 T

Spinach

1–2 T

Infant cereal/grain/bread

WW bread

½ slice

Zwieback toast

2

Unsalted WW crackers

2

Crackers, baby food

2

Unsalted wheat crackers

2

Breast milk or infant formula

Breast milk

2–4 oz

Breast milk

2–4 oz

Breast milk

2–4 oz

Breast milk

2–4 oz

Breast milk

2–4 oz

NOTE: oz = ounce; T = tablespoon; WW = whole wheat.

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-5 Sample Menus: Breakfast for Children

Food Group

Monday

Tuesday

Wednesday

Thursday

Friday

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

Week 1

Fruit/juice

Tangerine

¼ c

½ c

½ c

½ c

Peaches

¼ c

½ c

½ c

½ c

Frozen strawberries

¼ c

½ c

½ c

½ c

Diced pears

¼ c

½ c

½ c

½ c

Tropical fruit

¼ c

½ c

½ c

½ c

Cereal/grain/bread

Toasted oats cereal

⅜ c

¾ c

⅜ c

Oatmeal

¼ c

½ c

¾ c

½ c

LF flour tortilla

½ oz

0.9 oz

1.4 oz

1.8 oz

Choice of dry cereal

⅜ c

¾ c

1⅛ c

¾ c

WW pancakes

0.6 oz

1.1 oz

1.7 oz

2.2 oz

Additional grain

English muffin

½

1

WW toast

½ slice

1 slice

1 slice

2 slices

WW bagel

¼

½

½

1

Meat/meat alternate

Canadian bacon

½ oz

1 oz

1 oz

1 oz

Egg

¼

½

½

½

RF turkey sausage

½ oz

1 oz

1 oz

2 oz

Additional meat

Egg

½

Cheddar cheese*

1 oz

Fluid milk*

Milk

4 oz

4 oz

6 oz

8 oz

Milk

4 oz

4 oz

6 oz

8 oz

Milk

4 oz

4 oz

6 oz

8 oz

Milk

4 oz

4 oz

6 oz

8 oz

Milk

4 oz

4 oz

6 oz

8 oz

Other items

Soft margarine

½ tsp

1 tsp

1 tsp

2 tsp

RFcream cheese

½ T

1 T

1 T

1 T

Syrup

1 tsp

1 T

1 T

1 T

 

Week 2

Fruit/juice

Fruit salad

¼ c

½ c

½ c

½ c

Frozen blueberries

¼ c

½ c

½ c

½ c

Frozen strawberries

¼ c

½ c

½ c

½ c

Peaches

¼ c

½ c

½ c

½ c

Fresh apples & kiwi

¼ c

½ c

½ c

½ c

Cereal/grain/bread

Whole grain waffle

0.6 oz

1.1 oz

1.1 oz

1.1 oz

Oatmeal

¼ c

½ c

¾ c

1 c

LF flour tortilla

½ oz

0.9 oz

0.9 oz

1.8 oz

WW English muffin

½

1

½

1

Granola

⅛ c

¼ c

⅜ c

½ c

Additional grain

Choice of dry cereal

⅜ c

¾ c

WW toast

½ slice

1 slice

1 slice

1 slice

WW toast

Cream of wheat

¾ c

½ c

Meat/meat alternate

RF turkey sausage

½ oz

1 oz

1 oz

2 oz

Beans & cheese*

1 T each

1/8 c each

⅜ c each

¼ c each

Yogurt*

2 oz

4 oz

4 oz

8 oz

Fluid milk*

Milk

4 oz

4 oz

6 oz

8 oz

Milk

4 oz

4 oz

6 oz

8 oz

Milk

4 oz

4 oz

4 oz

8 oz

Milk

4 oz

4 oz

6 oz

8 oz

Milk

4 oz

4 oz

6 oz

8 oz

Other items

Syrup

1 tsp

1 T

1 T

1 T

Soft margarine

½ tsp

1 tsp

1 tsp

1 tsp

Soft margarine

Soft margarine

1 tsp

2 tsp

1 tsp

2 tsp

NOTE: c = cup; oz = ounce; RF = reduced fat; T = tablespoon; tsp = teaspoon; WW = whole wheat; y = year.

*Whole milk and whole fat dairy products for children < 2; low-fat (1% milk fat) or nonfat (skim) milk and reduced-, low-, or nonfat dairy products for children ≥ 2.

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-6 Sample Menus: Lunch and Supper for Children

Food Group

Monday

Tuesday

Wednesday

Thursday

Friday

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

Week 1

Fruit/juice

Pears

¼ c

½ c

½ c

½ c

Honey dew melon

¼ c

½ c

½ c

½ c

Watermelon

¼ c

½ c

½ c

½ c

Pineapple tidbits

¼ c

½ c

½ c

½ c

Fresh orange slices

¼ c

½ c

½ c

½ c

Vegetable

Mixed vegetables

⅛ c

¼ c

½ c

½ c

Green beans

⅛ c

¼ c

½ c

½ c

Pinto beans

⅛ c

¼ c

½ c

½ c

Broccoli

⅛ c

¼ c

½ c

½ c

Cooked carrots

⅛ c

¼ c

½ c

½ c

Additional vegetable

Sweet potatoes

⅛ c

¼ c

½ c

½ c

Cream corn

⅛ c

¼ c

½ c

½ c

Cabbage

⅛ c

¼ c

½ c

½ c

Cauliflower

⅛ c

¼ c

½ c

½ c

Spinash salad

¼ c

½ c

1 c

1 c

Cereal/grain/bread

WW bun

½ oz

0.9 oz

1.8 oz

1.8 oz

WW elbow pasta

¼ c

½ c

1 c

¾ c

Corn torilla

½ oz

0.9 oz

1.8 oz

1.8 oz

Brown rice

¼ cZ

½ c

1 c

¾ c

WW noodles

¼ c

½ c

1 c

¾ c

Additional grain

Pasta salad

¼ c

WW roll

0.9 oz

Spanish rice*

¼ c

WW roll

0.9 oz

Dinner roll

0.9 oz

Meat/meat alternate*

Chicken burger

½ oz

1 oz

2 oz

2 ½ oz

Beef & macaroni casserole (beef)

½ oz

1 oz

2 oz

2 ½ oz

Chicken tacto (chicken)

½ oz

1 oz

2 oz

2 ½ oz

LF Salisbury steak

½ oz

1 oz

2 oz

2 ½ oz

Tuna patties

½ oz

1 oz

2 oz

2 ½ oz

Fluid milk*

Milk

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

8 oz

8 oz

Other items

Light mayo & ketchup

1 tsp each

1 tsp each

1 T each

1 T each

Soft margarine

1 tsp

Salsa

1 tsp

1 T

2 T

2 T

Soft margarine

½ tsp

1 tsp

2 tsp

2 tsp

FF Ranch dressing

1 tsp

½ T

1 T

1 T

 

Week 2

Fruit/juice

Pineapple tidbits

¼ c

½ c

½ c

½ c

Fresh plum

¼ c

½ c

½ c

½ c

Peaches

¼ c

½ c

½ c

½ c

Fruit cocktail

¼ c

½ c

½ c

½ c

Cantaloupe

¼ c

½ c

½ c

½ c

Vegetable

Carrots

⅛ c

¼ c

½ c

½ c

Corn

⅛ c

¼ c

½ c

½ c

Squash

⅛ c

¼ c

½ c

½ c

Broccoli

⅛ c

¼ c

½ c

½ c

Sweet potato sticks

⅛ c

¼ c

½ c

½ c

Additional vegetable

Lettuce & tomato

⅛ c

¼ c

½ c

½ c

Green beans

⅛ c

¼ c

½ c

½ c

Scalloped potatoes

⅛ c

¼ c

½ c

½ c

Black beans

⅛ c

¼ c

½ c

½ c

Spinach salid

¼ c

½ c

1 c

1 c

Cereal/grains/bread

Corn tortilla

½ oz

0.9 oz

1.8 oz

1.8 oz

Rice pilaf

¼ c

½ c

1 c

¾ c

WW bun

½ oz

0.9 oz

1.8 oz

1.8 oz

White rice

¼ c

½ c

1 c

¾ c

WW bread

½ Slice

1 Slice

2 Slices

2 Slices

Additional grain

Spanish rice

¼ c

WW roll

0.9 oz

Pasta Salid

¼ c

WW roll

0.9 oz

Brown rice

¼ c

Meat/meat alternate

Beef tacos (beaf)

½ oz

1 oz

2 oz

2½ oz

Baked chicken

½ oz

1 oz

2 oz

2½ oz

Sloppy joe

½ oz

1 oz

2 oz

2½ oz

Chicken

½ oz

1 oz

2 oz

2½ oz

Baked fish squares

½ oz

1 oz

2 oz

2½ oz

Fluid milk*

Milk

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

8 oz

8 oz

Other items

Salsa

1 tsp

1 T

2 T

2 T

Soft margarine

1 tsp

Soft margarine

1 tsp

Ketchup & FF Ranch dressing

1 tsp each

½ T each

1 T each

1 T each

NOTE: c = cup; FF = fat-free; LF = low-fat; oz = ounce; T = tablespoon; tsp = teaspoon; WW = whole wheat.

*Whole milk and whole fat dairy products for children < 2; low-fat (1% milk fat) or nonfat (skim) milk and reduced-, low-, or nonfat dairy products for children ≥ 2.

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-7 Sample Menus: Snack for Children

Food Group

Monday

Tuesday

Wednesday

Thursday

Friday

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

1 y

2–4 y

5–13 y

14–18 y

 

Week 1

Fruit/juice

100% fruit juice

½ c

½ c

½ c

1 c

Fresh apple

½ c

½ c

½ c

1 c

Vegetable

Carrots sticks

⅛ c

¼ c

½ c

½ c

Sliced cucumbers

⅛ c

¼ c

½ c

½ c

Additional vegetable

Tomatoes

½ c

Cereal/grain/bread

WW crackers

0.4 oz

0.7 oz

0.7 oz

1.4 oz

Oatmeal square

0.9 oz

1.8 oz

1.8 oz

3.6 oz

Meat/meat alternate

Peanut butter

1 T

2 T

2 T

2 T

String cheese*

½ oz

1 oz

1 oz

1 oz

Fluid milk*/water

Water

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

4 oz

4 oz

Water

4 oz

4 oz

8 oz

8 oz

Milk

4 oz

4 oz

4 oz

4 oz

Water

4 oz

4 oz

8 oz

8 oz

Other items

Ranch dressing

1 tsp

1 T

1 T

1 T

Ranch dressing

1 tsp

1 T

1 T

1 T

 

Week 2

Fruit/juice

Fresh fruit salad

½ c

½ c

½ c

1 c

Strawberry/pineapple milk shake (fruit)

½ c

½ c

½ c

1 c

Vegetable

Zucchini slices

⅛ c

¼ c

½ c

½ c

Carrots

⅛ c

¼ c

½ c

½ c

Additional vegetable

Red pepper slices

½ c

Cereal/grain/bread

Graham crackers

½ oz

0.9 oz

0.9 oz

1.8 oz

WW crackers

0.4 oz

0.7 oz

0.7 oz

1.4 oz

Meat/meat alternate

Yogurt*

¼ c

½ c

½ c

½ c

Cottage cheese*

⅛ c

¼ c

¼ c

¼ c

Fluid milk*/water

Milk

4 oz

4 oz

4 oz

4 oz

Water

4 oz

4 oz

8 oz

8 oz

Water

4 oz

4 oz

8 oz

8 oz

Water

4 oz

4 oz

8 oz

8 oz

Strawberry/pineapple milk shake (yogurt)

4 oz

4 oz

4 oz

4 oz

Other items

Hummus

1 T

1 T

1 T

1 T

NOTE: c = cup; FF = fat-free; LF = low-fat; oz = ounce; T = tablespoon; tsp = teaspoon; WW = whole wheat.

*Whole milk and whole fat dairy products for children < 2; low-fat (1% milk fat) or nonfat (skim) milk and reduced-, low-, or nonfat dairy products for children ≥ 2.

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-8 Sample Menus: Breakfast for Adults

Food Group

Monday

Tuesday

Wednesday

Thursday

Friday

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Week 1

Fruit/juice

Tangerine

½ c

Peaches

½ c

Frozen strawberries

½ c

Diced pears

½ c

Tropical fruit

½ c

Cereal/grain/bread

English muffin

1

Cream of wheat

½ c

LF flour tortilla

1.8 oz

Choice of dry cereal

¾ c

WW pancakes

1.7 oz

Additional grain

WW toast

2 slices

WW bagel

1

Meat/meat alternate

Canadian bacon

1 oz

Egg

½

RF Turkey sausage

1 oz

Fluid milk*

LF yogurt

6 oz

Milk

6 oz

LF yogurt

6 oz

Milk

6 oz

LF yogurt

6 oz

Other items

Soft margarine

2 tsp

Soft margarine

2 tsp

RF cream cheese

2 T

Syrup

1 T

 

Week 2

Fruit/juice

Fruit salad

½ c

Frozen blueberries

½ c

Frozen strawberries

½ c

Peaches

½ c

Apples & kiwi

½ c

Cereal/grain/bread

Whole grain waffle

1.1 oz

Oatmeal

1 c

LF flour tortilla

1.8 oz

WW English muffin

1

LF granola

½ c

Additional grain

Choice of dry cereal

¾ c

WW toast

1 slice

Cream of wheat

½ c

Meat/meat alternate

RF Turkey sausage

1 oz

Beans & RF cheese

⅛ c each

LF yogurt

4 oz

Fluid milk*

Milk

6 oz

Milk

6 oz

LF yogurt

6 oz

Milk

6 oz

Milk

6 oz

Other items

Syrup

1 T

Soft margarine

1 tsp

Salsa

½ tsp

Soft margarine

2 tsp

NOTE: c = cup; LF = low-fat; oz = ounce; RF = reduced fat; T = tablespoon; tsp = teaspoon; WW = whole wheat.

* Low-fat (1% milk fat) or nonfat (skim) milk for adults. Low-fat yogurt may be used as a meat alternate (4 oz yogurt = 1 oz eq M/MA) or substituted for milk (8 oz yogurt = 8 oz milk).

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-9 Sample Menus: Lunch and Supper for Adults

Food Group

Monday

Tuesday

Wednesday

Thursday

Friday

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Week 1

Fruit/juice

Pears

½ c

Honey dew melon

½ c

Watermelon

½ c

Pineapple tidbits

½ c

Fresh orange slices

½ c

Vegetable

Mixed vegetables

½ c

Green beans

½ c

Pinto beans

½ c

Broccoli

½ c

Carrots

½ c

Additional vegetable

Sweet potatoes

½ c

Cream corn

½ c

Cabbage

½ c

Cauliflower

½ c

Spinach salad

1 c

Cereal/grain/bread

WW bun

1.8 oz

WW elbow pasta

1 c

Corn tortilla

1.8 oz

Brown rice

1 c

WW noodles

1 c

Meat/meat alternate

Chicken burger

2 oz

Beef & noodle casserole (beef)

2 oz

Chicken taco (chicken)

2 oz

LF Salisbury steak

2 oz

Tuna patties

2 oz

Fluid milk*

LF yogurt

8 oz

Milk

8 oz

Milk

8 oz

Milk

8 oz

Milk

8 oz

Other items

Light mayo & ketchup

1 T each

–—

–—

Salsa

2 T

–—

–—

FF Ranch dressing

1 T

 

Week 2

Fruit/juice

Pineapple tidbits

½ c

Fresh plum

½ c

Peaches

½ c

Fruit cocktail

½ c

Cantaloupe

½ c

Vegetable

Carrots

½ c

Green peas

½ c

Broccoli

½ c

Okra and summer squash

½ c

Sweet potato sticks

½ c

Additional vegetable

Lettuce & tomato

½ c

Yellow wax beans

½ c

Scalloped potatoes

½ c

Black beans

½ c

Spinach salad

1 c

Cereal/grain/bread

Corn tortilla

1.8 oz

Rice pilaf

1 c

WW bun

1.8 oz

White rice

1 c

WW bun

1.8 oz

Meat/meat alternate

Beef tacos (beef)

2 oz

Pork loin

2 oz

BBQ beef

2 oz

Chicken

2 oz

Baked fish squares

2 oz

Milk*

Milk

8 oz

LF yogurt

8 oz

Milk

8 oz

Milk

8 oz

LF yogurt

8 oz

Other items

Salsa

2 T

–—

–—

–—

–—

–—

–—

Ketchup & FF Ranch dressing

1 T each

NOTE: c = cup; FF = fat-free; LF = low-fat; oz = ounce; T = tablespoon; WW = whole wheat.

* Low-fat (1% milk fat) or nonfat (skim) milk for adults. Low-fat yogurt may be substituted for milk (8 oz yogurt = 8 oz milk).

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE K-10 Sample Menus: Snack for Adults

Food Group

Monday

Tuesday

Wednesday

Thursday

Friday

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Menu Item

Serving Size

Week 1

Fruit/juice

–—

–—

Peaches

1 c

Fresh apple

1 c

–—

–—

–—

–—

Vegetable

Carrots

½ c

–—

–—

–—

–—

–—

–—

Sliced cucumbers

½ c

Cereal/grain/bread

WW crackers

0.9 oz

–—

–—

–—

–—

Oatmeal square

1.8 oz

–—

–—

Meat/meat alternate

–—

–—

–—

–—

RF cheddar cheese

1 oz

–—

–—

Hummus

¼ c

Fluid milk*

Water

8 oz

LF yogurt*

4 oz

Water

8 oz

LF yogurt*

4 oz

Water

8 oz

Other items

Hummus

1 T

–—

–—

–—

–—

–—

–—

–—

–—

 

Week 2

Fruit/juice

–—

–—

–—

–—

Fresh fruit salad

1 c

–—

–—

Strawberry/pineapple milk shake (fruit)

1 c

Vegetable

–—

–—

Zucchini

½ c

–—

–—

Carrots

½ c

–—

–—

Cereal/grain/bread

Whole grain bread sticks

0.7 oz

WW crackers

0.9 oz

–—

–—

–—

–—

–—

–—

Meat/meat alternate

–—

–—

–—

–—

LF yogurt*

4 oz

LF cottage cheese

¼ c

–—

–—

Milk*

LF yogurt*

4 oz

Water

8 oz

Water

8 oz

Water

8 oz

Strawberry/pineapple milk shake (LF yogurt)

4 oz

Other items

–—

–—

Hummus

1 T

–—

–—

FF Ranch dressing

1 T

–—

–—

NOTE: c = cup; oz = ounce; RF = reduced fat; T = tablespoon; WW = whole wheat.

* Low-fat (1% milk fat) or nonfat (skim) milk for adults. Low-fat yogurt may be used as a meat alternate (4 oz yogurt = 1 oz eq M/MA) or substituted for milk (8 oz yogurt = 8 oz milk).

Suggested Citation:"Appendix K: Sample Menus." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

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The Child and Adult Care Food Program (CACFP) is a federally-funded program designed to provide healthy meals and snacks to children and adults while receiving day care at participating family day care homes, traditional child care centers, afterschool facilities, adult care facilities, and emergency shelters. CACFP has the broadest scope of any of the U.S. Department of Agriculture (USDA) food program, serving more than 3 million children and 114,000 adults across the nation. To receive reimbursement for the foods served, participating programs must abide by requirements set by the USDA.

Child and Adult Care Food Program assesses the nutritional needs of the CACFP population based on Dietary Guidelines for Americans and the Dietary Reference Intakes (DRIs) and makes recommendations for revisions to the CACFP meal requirements. The book outlines meal requirements that include food specifications that could be used for specific meals and across a full day, covering all age groups from infants to older adults and meal patterns designed for use in a variety of settings, including in-home care and in large centers. By implementing these meal requirements, consumption of fruits, vegetables, and whole-grain rich foods will increase while consumption of solid fats, added sugars, and sodium will decrease. Not only will this address the high prevalence of childhood obesity, it will also help to achieve consistency with the standards and regulations of other USDA nutrition assistance programs, particularly the Supplemental Nutrition Program for Women, Infants, and Children (WIC), and the National School Lunch and School Breakfast programs.

Child and Adult Care Food Program makes practical recommendations that would bring CACFP meals and snacks into alignment with current dietary guidance. The book will serve as a vital resource for federal and state public health officials, care providers working in child and adult day care facilities, WIC agencies, officials working with the National School Lunch and School Breakfast programs, and other organizations serving at-risk populations.

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