Menu Criteria—Lunch
|HealthierUS School Challenge Menu Criteria—Lunch |
|Silver Criteria |Three Steps |Gold Criteria |Three Steps |Clarification |Three Steps to Healthy School Meals Modification |
|Three different fruits | | | |At least one vegetable must be offered each| |
|and five different | | | |day. | |
|vegetables offered each |[pic] | |[pic] |Juice (fruit or vegetable) may only be | |
|week | | | |counted two times a week. | |
|Dark green or orange | | | |Examples of dark green/orange fruits and | |
|vegetable or fruit | | | |vegetables are provided in Food/nutrient |If needed, may use substitution lists for fruits and vegetables.|
|offered three or more |[pic] | |[pic] |guidance, Attachment A. | |
|times per week | | | |Juice (fruit or vegetable) may only be | |
| | | | |counted twice per week. | |
|Fresh fruits or raw | |Fresh fruits or | | | |
|vegetables offered three| |raw vegetables | | | |
|or more days of the week|[pic] |offered every day |[pic] | |If needed, may use substitution lists for fruits and vegetables.|
| | |of the week | | | |
|Good source of Vitamin C| | | |Food/nutrient guidance attachment B-1 and | |
|offered each day. | | | |B-2 should be used for determining serving | |
| | | | |sizes. |If needed, may use substitution lists for fruits and vegetables.|
| |[pic] | |[pic] |Juice (fruit or vegetable) may only be | |
| | | | |counted twice per week. |Good sources of Vitamin C are listed on the substitution lists. |
| | | | |Salad bar and/or fruit or vegetable items | |
| | | | |may be combined to meet the vitamin C | |
| | | | |source requirement. List items offered on | |
| | | | |the salad bar. | |
|Four different entrees | | | |When daily choices are not offered, higher | |
|or meat/meat alternates | | | |fat entrée items are limited to once per |Food Descriptions with fat content provided on pre-prepared |
|are offered throughout |[pic] | |[pic] |week. A higher fat entrée is defined as |products. |
|each week. | | | |having >40% of calories from fat, excluding| |
| | | | |nuts, seeds, and nut butters. A definition| |
| | | | |and examples of different entrees or | |
| | | | |meat/meat alternates is provided in | |
| | | | |food/nutrient guidance attachment C. | |
|Cooked legumes (dried | | | |Examples of legumes (dried beans and peas) | |
|beans or peas)—one or | | | |are provided in Food/nutrient guidance |Variety of legumes offered on menu cards. |
|more servings offered |[pic] | |[pic] |Attachment D. | |
|each week | | | | | |
|Whole-grain foods | |Whole-grain foods |* To meet this |A whole grain food is one labeled as a | |
|offered three or more | |offered every day |criteria, a choice of|whole grain product or with a whole grain | |
|times a week. | |of the week. |whole grain |as the primary grain ingredient (at least |May use bread substitution lists. Substitute whole wheat flour,|
| |[pic] | |bread/bread alternate|51% whole grain) in the ingredient |brown rice, whole cornmeal and other whole grains in recipes |
| | | |may need to be added |statement. Examples of a whole grain |used in menu cards or add a whole grain choice when needed. |
| | | |to Three Step Menu |ingredient include the terms “whole wheat | |
| | | | |flour,” “entire wheat flour,” “cracked | |
| | | | |wheat,” “graham flour,” “brown rice,” | |
| | | | |“old-fashioned oatmeal,” “quick-cooking | |
| | | | |oats,” and “whole cornmeal.”. Submit | |
| | | | |ingredient statement and/or recipes for | |
| | | | |whole-grain products. | |
|Two or more sources of | | | |Food/nutrient guidance attachment F-1 | |
|iron offered daily |[pic] | |[pic] |should be used for determining serving |Good source of iron is 1.2mg in Three Step Nutritional criteria,|
| | | | |sizes. |.8mg in HealthierUS School Challenge |
| | | | |A child must have the opportunity to select| |
| | | | |two sources of iron from the day’s menu. | |
|Low fat (1%) and/or skim| | | | | |
|(nonfat) milk offered | | | | |Three Steps includes whole, 2%, and 1% chocolate. Further fat |
|daily. | | | | |reduction of menus can be achieved by decreasing the percentage |
| | | | | |of milk fat offered. |
To demonstrate that the menus meet either the Silver or Gold criteria, submit the prior month’s menus with portion sizes. The menu must contain four complete weeks, for meals already served.
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Comparison Chart of HealthierUS School Challenge Menu Criteria
To Three Steps to Healthy School Meals Menu System
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