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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).



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