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.

-----------------------

Comparison Chart of HealthierUS School Challenge Menu Criteria

To Three Steps to Healthy School Meals Menu System

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download