TRADITIONAL BREAKFAST MEAL PATTERN ( 5 DAY)
Agreement #________ Contact Name and E-mail____________________________________________________________________________________________________________
SFSP Lunch: Minimum Meal Pattern - 8 fl. oz. Fluid Milk, ¾ c. Vegetables/Fruits/Juice (from two items) (juice may contribute half of the V/F portion size requirement), one serving Grains/Breads, and 2 oz. Meat/Meat Alternate.
Complete Milk Information Chart. Enter N/A for flavors not offered. If same choices offered every day, enter “SAME” for each menu. If choices change with menus, enter each choice offered.
|Milk Choices |Flavor |White |Chocolate |Strawberry |Other (specify) |
| Only one fat content required for SFSP Lunch (low |Fat content(s) |1% |Fat free |Fat free |Fat Free White Chocolate |
|fat content suggested) | | | | | |
| |Portion in fl. oz. |8 fl. oz. |8 fl. oz. |8 fl oz. |8 fl oz. |
Components
Week 1 |Menu Item Name & Info |Day 1 |Day 2 |Day 3 |Day 4 |Day 5 | |Meat/Meat Alternate |Item |Arroz Con Pollo with WG Dinner Roll |Beef Taco Pie
(USDA D-45)
(Ground Beef/ LF Cheese) |Asian Popcorn Chicken (CN) Bowl with
Brown Rice |Eggplant Parmesan
(Mozzarella Cheese) |Ropa Vieja over Brown Rice with Tortilla Triangles | | |Portion size or oz. |3/4 cup |1 piece |3.08 oz |1 piece (4x4) |3/4 cup | | |Contribution in oz.* |2 M/MA |2 M/MA |2 M/MA |2 M/MA |2 M/MA | |2nd Meat/Meat Alternate
(If planned) |Item | | | | | | | |Portion size or oz. | | | | | | | |Contribution in oz.* | | | | | | |Grains/Breads |Item |Arroz Con Pollo
(Rice)/ WG Dinner Roll |Beef Taco Pie
(USDA D-45)
(Enriched Flour Tortilla) |Brown Rice |WG Garlic Bread Stick |Brown Rice/WG Tortilla Triangles | | |Portion in oz.¹ Ckd pasta & rice in cups |1/2 cup = 1 g/b
.9 oz. = 1 g/b |1.25 g/b |1/2 cup = 1 g/b |.9oz.= 1 g/b |1/2 cup = 1 g/b
.9 oz = 1 g/b | |2nd Grains/Breads (If planned) |Item | | | | | | | |Portion in oz.¹ Ckd pasta & rice in cups | | | | | | |Vegetables/Fruits/
Juice |Item |Pineapple Chunks |Fresh Strawberry Cup |Mandarin Orange Sections |Red and Green Grapes |Mango and Papaya Medley | | |Portion in cups |1/4 Cup |1/4 Cup |1/4 Cup |1/4 Cup |1/4 Cup | |2nd Vegetables/
Fruits/Juice |Item |Steamed Broccoli |Charro Beans |Snow Peas |Garden Salad |Plantains | | |Portion in cups |1/4 cup |1/4 cup |1/4 cup |1/2 cup |1/4 cup | |3rd Vegetables/
Fruits/Juice (Optional) |Item |Blackeyed Peas |Salsa |Oriental Blend Vegetables |Vegetable Ratatouille |Seasoned Yucca | | |Portion in cups |1/4 cup |1/4 cup |1/4 cup |1/4 cup |1/4 cup | |Other Foods/Condiments
|Item | | | |Light Salad Dressing | | | |Portion size | | | |1 packet | | |
Components
Week 2 |Menu Item Name & Info |Day 6 |Day 7 |Day 8 |Day 9 |Day 10 | |Meat/Meat Alternate |Item |Caribbean Jerk Burger
(CN Beef Patty) |Fish Taco with Tortilla Chips |Bok Choy Wrappers
(USDA F-11r)
(Chicken Strips) |Chicken Alfredo with a Twist
(USDA D-54r) |Cuban Sandwich
(Deli Ham and Turkey, Pork and Cheese) | | |Portion size or oz. |2 oz |2 oz |2 each |1 cup |2.4 oz | | |Contribution in oz.* |2 M/MA |2 M/MA |2 M/MA |2 M/MA |2 M/MA | |2nd Meat/Meat Alternate
(If planned) |Item | | | | | | | |Portion size or oz. | | | | | | | |Contribution in oz.* | | | | | | |Grains/Breads |Item |WGR Hamburger Bun |WG Soft Tortilla/
Tortilla Chips |Bok Choy Wrappers
(USDA F-11r)
(Brown Rice) |WG Rotini |Cuban Bread | | |Portion in oz.¹ Ckd pasta & rice in cups |1.8 oz = 2 g/b |6” 1 oz = 1 g/b
.9 oz = 1 g/b |2 each = 1.5 g/b |1/2 cup = 1 g/b |1.8 oz = 2 g/b | |2nd Grains/Breads (If planned) |Item | | | | | | | |Portion in oz.¹ Ckd pasta & rice in cups | | | | | | |Vegetables/Fruits/
Juice |Item |Pineapple Chunks |Fresh Strawberry Cup |Mandarin Orange Sections |Red and Green Grapes |Mango and Papaya Medley | | |Portion in cups |1/4 Cup |1/4 Cup |1/4 Cup |1/4 Cup |1/4 Cup | |2nd Vegetables/
Fruits/Juice |Item |Oven Roasted Chickpeas |Mexicali Corn |Steamed Broccoli |Garden Salad |Black Beans | | |Portion in cups |1/4 cup |1/4 cup |1/4 cup |1/2 cup |1/4 cup | |3rd Vegetables/
Fruits/Juice (Optional) |Item |Okra |Salsa |Ginger Glazed Carrot Coins |Italian Green Beans |Collard Greens with Lime Zest | | |Portion in cups |1/4 cup |1/4 cup |1/4 cup |1/4 cup |1/4 cup | |Other Foods/Condiments
|Item | |Taco Sauce | |Light Salad Dressing |Mustard | | |Portion size | |1 packet | |1 packet |1 packet | |
Note: *Contribution in oz. is the cooked amount. i.e., ¼ cup cooked dry beans or 1.34 oz. raw ground beef yields 1 oz. cooked beef and each provides 1 oz. M/MA. Add additional menu item pages as needed.
1 Please use specific product weights in comparison with the USDA Grains/Breads Instruction Chart.
................
................
In order to avoid copyright disputes, this page is only a partial summary.
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.
Related download
- traditional lunch menu
- are our products all natural or organic
- traditional breakfast meal pattern 5 day
- florida revised highly qualified teachers state plan ms
- menu planning worksheet breakfast
- calculation of fruit juice content
- minerals in australian fruits and vegetables a comparison
- why is healthy food so important primary source