Child Nutrition & Wellness



Child Nutrition & Wellness

Kansas State Department of Education

Presents

Food Bar/Salad Bar

Recipes & Production Records

New December 2012

This resource was developed by Child Nutrition & Wellness, Kansas State Department of Education.

Resource content and activities were adapted from the following sources:

• Fruits and Vegetables Galore. Online resource provided by USDA Team Nutrition.

• USDA Food Buyers Guide for Child Nutrition Programs.

• Let’s Move Salad Bars to Schools – Resources. Retrieved on May 2012.

• The Lunchbox Healthy Tools to Help all Schools. Rainbow Days Salad Bar Activity. Retrieved May 2012.

• KSDE Farm 2 School website

This publication has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service. The contents of this publication do not necessarily reflect the views or policies of the Department, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government.

Kansas State Department of Education

Dr. Diane M. DeBacker

Commissioner, 785-296-3202

Dale M. Dennis, Deputy Commissioner

Fiscal & Administrative, 785-296-3871

Brad Neuenswander, Deputy Commissioner

Division of Learning Services, 785-296-2303

For further information, please contact: Child Nutrition & Wellness, 120 SE 10th Avenue, Topeka, Kansas 66612, 785-296-2276, Fax: 785-296-0232, kn-.

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write to USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington DC 20250-9410 or call (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.

The following person has been designated to handle inquiries regarding the non-discrimination policies at the Kansas Department of Education: KSDE General Counsel, 120 SE 10th Avenue, Topeka, KS 66612, (785)296-3201.

Publication Date: New November 2012

Food Bars & Salad Bars

EXCITEMENT, VARIETY, SUCCESS!

Food bars and salad bars can be a great way to add excitement to school meals and increase consumption of fruits and vegetables. Children love to create their own meal and they are more likely to eat unfamiliar foods if they can choose them.

Salad bars add variety and can provide an alternate reimbursable meal! Choices can include typical salads, vegetables and fruits or exotic, unusual ingredients. Create a theme such as ethnic or holiday or a specialty bar such as baked potato, taco salad, chili or soup…the options are numerous!

Food bars and salad bars can increase the success of the school lunch program and meet the new meal pattern requirements. Success is measured in increased participation and customer satisfaction. To create success (1) involve the customer – get input from students in regard to the items they would like; (2) have quality food preparation, appetizing presentation, and great service; and (3) energetically market and merchandise!

Creating the Bar

What kind of food bar is right for your school? Choices will be guided by consideration of such factors as the age groups served, preparation facilities, food safety, cafeteria size and design, and staffing. It is important to be creative so that students can enjoy more fruits, vegetables and legumes for better health.

Items of consideration:

1) Type of bar. Free-standing as a separate reimbursable meal serving line with register; or as a second or third serving line dedicated to salad bar and other fresh fruit and vegetable option for students to help meet their fruit and vegetable component requirement for the meal.

2) Traffic Flow. Single line – can be placed along a wall for the ease of pattern and customer use; Two-line – allows for quicker service but has some space and pattern flow restrictions; Free-Standing – can be placed in a prominent position placed away from the serving line, and allows for many creative and dramatic displays.

3) Equipment to keep foods chilled. Ice-chilled, frost top, and chilled are three general methods for keeping foods chilled on the salad bar.

4) Containers for food bar items. Food bar containers should be easy to remove and easy to clean. Some examples include: steamtable pans, crocks, plastic food containers, wooden baskets, specialty soup containers, and salad dressing containers.

5) Utensils. Tongs, scoops, spoodles, and ladles can all be fairly dependable measures for portioning food by volume and for serving food quickly. Remember to match serving utensils with their use.

Tips and Best Practices

Tips:

• If space is limited, use stands with ropes to create a food bar ‘area’. The roped area can be placed at a cashier station, allowing the cashier to monitor the meal.

• Make produce identifiable with signs and/or labels.

• Promote ‘local’ menu items with signage, pictures, or quotes from local farmers and/or student school gardeners.

• Monitor and use educational signage to specify portion size for all ingredients and salad dressings.

• Food bars are a great nutrition education teaching tool. Place trivia questions and nutrition tips on the sneeze guards to create interest/market the produce.

Best Practices:

• Let your creative juices flow through marketing efforts. Signage, announcements, and even fun activities for promotion are all great ways to showcase a food bar – ultimately increasing participation.

• Order and use equipment with the size of the customers in mind. Child size serving utensils are accommodating to smaller children for successful food bar experiences.

• Conduct focus groups or a survey with students, staff, wellness committees, and even parent/teacher organizations for input on the food or salad bar menu and/or set-up.

• Train and educate kitchen staff on the benefits of food or salad bars, how to prepare items, and how to monitor and assist students with their food choices.

How to Use This Resource

This resource is divided into three menu option sections:

1. Fruit and Vegetable Bar Recipes and Production Records

2. Garden Bar Recipes and Production Records

3. Alternate Entrée Recipes and Production Records

Fruit and Vegetable Bar Recipes and Production Records

The Fruit and Vegetable Bar Recipes include a variety of fruits and vegetables. When followed as written, the daily fruit and vegetable requirement and the weekly vegetable sub-group requirements will be met for grades K-8.

Garden Bar Recipes and Production Records

The Garden Bar Recipes incorporate a variety of fruit and vegetables. When followed as written, the daily fruit and vegetable requirement and the weekly vegetable sub-group requirements will be met for grades K-8. The Garden Bar Recipes include 0.5 oz of grains.

Alternate Entrée Recipes and Production Records

The alternate entrée recipes incorporate a salad bar option that meets the daily meal pattern requirements for grades K-8 for grains, meat/meat alternate, fruit and vegetables. However, it is important for the menu planner to make sure that all alternate entrees offered during the week meet the weekly meal pattern requirements for grains and meat/meat alternates. Depending on the menu options available, additional grains and/or meat/meat alternates could be needed to meet weekly ranges. We recommend that the menu planner use the Multiple Entrée Grain and Multiple Entrée Meat/Meat Alternate Calculator tools to ensure that the weekly minimum and maximum requirements are met. The Alternate Entrée Recipes include 1.0 oz of grains.

Miscellaneous Notes:

• Recipes are for 50 servings

• There are three recipes for each menu option: Fall, Winter & Spring

• Vegetable substitutions can be made during the week. If the Vegetable Subgroup resource on the following page is used, make the appropriate substitutions within the vegetable sub-groups.

Vegetable Subgroups

|Dark Green Vegetables |

|Arugula lettuce, raw |

|Broccoli, raw and cooked |

|Butterhead Lettuce (Boston, bibb), raw |

|Chard, cooked (includes escarole) |

|Cilantro, raw and cooked |

|Collard Greens |

|Kale, cooked |

|Mesclun |

|Mixed dark leafy greens (includes romaine, chicory, excarole, and endive) |

|Mustard Greens, cooked (includes dandelion and poke greens) |

|Parsley, cooked and raw (includes epazote) |

|Seaweed (laver), high vitamin A, raw |

|Spinach raw and cooked |

|Turnip Greens, cooked |

|Watercress (includes thistle leaves) |

|Beans and Peas |

|Black Beans |

|Black-eyed Peas (mature and dry) |

|Chickpeas (garbanzo beans) |

|Cowpeas, dried |

|Kidney Beans |

|Lentils |

|Lima Beans, mature (includes fava and mung beans) |

|Pinto Beans (includes pink beans) |

|Soybeans/Edamame |

|Split Peas |

|White Beans (includes navy and pea beans) |

|Red and Orange Vegetables |

|Carrots, raw and cooked |

|Carrot Juice |

|Chili Pepper, hot, red, cooked and raw |

|Peppers, red (sweet bell) cooked and raw (includes pimientos) |

|Pumpkin, cooked |

|Squash, winter, cooked (includes acorn, butternut, and hubbard) |

|Sweet Potatoes, cooked (includes orange yams) |

|Tomatoes, raw and cooked |

|Tomato Juice |

|Starchy Vegetables |

|Casava (tapioca) (includes taro, burdock root, and white yam) |

|Corn, white and yellow |

|Cowpeas, Field Peas, Black-eyed Peas, Pigeon Peas, cooked (not dried) |

|Green Bananas |

|Green peas, cooked and raw |

|Lima Beans, green |

|Plantains |

|Potatoes, baked |

|Potatoes, boiled (includes breadfruit) |

|French Fries, baked |

|Home Fries and Hash Browns |

|Water Chestnuts, cooked (includes lotus root) |

| |

|Other Vegetables |

|Artichokes |

|Asparagus, cooked and raw |

|Avocado |

|Bamboo Shoots, cooked |

|Beans, green, cooked and raw, (includes snap and yellow or wax |

|beans) |

|Beets, cooked |

|Brussles Sprouts |

|Cabbage, green and red, cooked and raw (includes savoy cabbage and |

|radicchio) |

|Cactus (nopales), cooked and raw |

|Cauliflower, cooked and raw (includes broccoflower) |

|Celery, cooked and raw |

|Chives, cooked and raw |

|Cucumber |

|Eggplant, cooked (includes hearts of palm) |

|Garlic, cooked and raw |

|Horseradish (includes ginger root) |

|Lettuce, iceberg (includes manoa) |

|Mung bean sprouts, cooked and raw (includes alfalfa sprouts) |

|Mushrooms, cooked and raw |

|Okra, cooked |

|Olives, cooked and raw |

|Onions, cooked and raw (includes leeks) |

|Onions, spring and scallions, cooked and raw |

|Parsnips, cooked and raw |

|Peas, edible-podded, cooked and raw (includes snow peas) |

|Peppers, green (sweet bell), cooked and raw |

|Peppers, chili, hot, green, cooked and raw (includes serrano and dwarf |

|green) |

|Pickles, cucumber (includes relish and capers) |

|Radishes, raw |

|Squash, summer, cooked and raw (includes yellow, zucchini, spaghetti, |

|chayote) |

|Tomatillos, cooked and raw |

|Turnips, cooked and raw (includes rutabaga, kohlrabi, jicama, celeriac, |

|and fennel) |

Fruit & Vegetable Bar

Recipes

&

Production Records

Fruit & Vegetable Bar Recipe – Fall

Age-Grade: K-8 Week of:

|Food Items/Serving Size |Amount of Food Needed for 50 Servings/Day |

| |Mon. |Tues. |Wed. |Thurs. |Fri. |Total |

|Red and Orange Pepper Slices, fresh (1/4 cup) | | | |3.45 lb | |3.45 lb |

|Broccoli Florets (1/4 cup) | |1.75 lb | |1.75 lb |1.75 lb |5.25 lb |

|Carrot Sticks (1/4 cup) |3.25 lb | |3.25 lb | |3.25 lb |9.75 lb |

|Cherry Tomatoes (1/4 cup) |4.7 lb | |4.7 lb | | |9.4 lb |

|Green Peas, frozen/thawed (1/4 cup) |5.25 lb | |5.25 lb | | |10.5 lb |

|Garbanzo Beans (1/4 cup) | |1.2 | |1.2 | |2.4 |

| | |#10 cans | |#10 cans | |#10 cans |

|Apple, fresh (1/2 apple / 1/2 cup) |25 apples | |25 apples | |25 apples |75 apples |

|Grapes (1/4 cup) | |4.8 lb | |4.8 lb | |9.6 lb |

|Cantaloupe (1/2 cup) | |17.5 lb | |17.5 lb | |35 lb |

|Watermelon (1/4 cup) |8.2 lb | |8.2 lb | |8.2 lb |24.6 lb |

Provides: 0.75 cups Fruit/day

0.75 cups Vegetable/day

Fruit & Vegetable Bar Recipe – Winter

Age-Grade: K-8 Week of:

|Food Items/Serving Size |Amount of Food Needed for 50 Servings/Day |

| |Mon. |Tues. |Wed. |Thurs. |Fri. |Total |

|Red and Orange Pepper Slices, fresh (1/4 cup) |3.45 lb | |3.45 lb | | |6.9 lb |

|Broccoli Florets (1/4 cup) | |1.75 lb | |1.75 lb | |3.5 lb |

|*Romaine Lettuce (1/2 cup) |3.2 lb | |3.2 lb | |3.2 lb |9.6 lb |

|Celery Sticks, fresh (1/4 cup) | |4.1 lb | |4.1 lb | |8.2 lb |

|Carrot Sticks (1/4 cup) |3.25 lb |3.25 lb | |3.25 lb |3.25 lb |13 lb |

|Kidney Beans (1/4 cup) |1.2 | | | |1.2 |2.4 |

| |#10 cans | | | |#10 cans |#10 cans |

|Corn, frozen/thawed (1/4 cup) | | |4.6 lb | |4.6 lb |9.2 lb |

|Unsweetened Applesauce (1/4 cup) |1.1 | |1.1 | |1.1 |3.3 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Grapes (1/4 cup) | |4.8 lb | |4.8 lb | |9.6 lb |

|**Orange Wedges (1/2 orange / 3 wedges / 1/4 |25 oranges | |25 oranges | |25 oranges |75 oranges |

|cup) | | | | | | |

|Pineapple Chunks (1/4 cup) | |1.6 | |1.6 | |3.2 |

| | |#10 cans | |#10 cans | |#10 cans |

Provides: 0.5 cups Fruit/day

1.0 cups Vegetable/day

* 1/2 cup Romaine Salad Mix credits as 1/4 cup vegetable

** 1/2 orange credits as 1/4 cup fruit, cut each orange half into 3 wedges

Fruit & Vegetable Bar Recipe – Spring

Age-Grade: K-8 Week of:

|Food Items/Serving Size |Amount of Food Needed for 50 Servings/Day |

| |Mon. |Tues. |Wed. |Thurs. |Fri. |Total |

|Tomato Wedges (1/4 cup) | |4.85 lb | |4.85 lb | |9.7 lb |

|Cucumbers, sliced, unpared |4.25 lb | |4.25 lb | |4.25 lb |12.75 lb |

|(1/4 cup) | | | | | | |

|Radishes (1/4 cup) | | | | |3.95 lb |3.95 lb |

|Broccoli Florets (1/4 cup) | |1.75 lb | |1.75 lb | |3.5 lb |

|*Edamame, frozen/shelled (1/4 cup) |4.7 lb | |4.7 lb | | |9.4 lb |

|Apple Slices, canned (1/2 cup) | |2 | |2 | |4 |

| | |#10 cans | |#10 cans | |#10 cans |

|Pears, fresh, whole (1/2 cup) |50 | |50 | |50 |150 |

| | | | | | |pears |

|Banana, halves (1/4 cup) | |25 | |25 | |50 bananas |

|Apricots, canned, halves (1/4 cup) |1 | |1 | |1 |3 |

| |#10 can | |#10 can | |#10 can |#10 cans |

Provides: 0.75 cups Fruit/day

0.75 cups Vegetable/day

* If serving fresh, whole edamame in the shell, purchase amount needed for 50 (1/4 cup) servings is 7.25 lb.

Garden Bar

Recipes

&

Production Records

Garden Bar Recipe – Fall

Age-Grade: K-8 Week of:

|Food Items/Serving Size |Amounts of Food Needed for 50 Servings (served 3 days/week) |

| |Mon. |Tues. |Wed. |Thurs. |Fri. |Total |

|Kidney Beans (1/4 cup) |1.3 | |1.3 | |1.3 |3.9 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Purple Onion, diced (1/4 cup) |5.4 lb | |5.4 lb | |5.4 lb |16.2 lb |

|Cherry Tomatoes (1/4 cup) |4.7 lb | |4.7 lb | |4.7 lb |14.1 lb |

|Water Chestnuts (1/4 cup) |1.25 | |1.25 | |1.25 |3.75 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Apple, fresh (1/2 apple / 1/2 cup) |25 apples | |25 apples | |25 apples |75 apples |

|Grapes (1/4 cup) |4.8 lb | |4.8 lb | |4.8 lb |14.4 lb |

|Mandarin Oranges (1/4 cup) |1.25 | |1.25 | |1.25 |3.75 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Whole Wheat Crackers (0.5 oz) |1.6 lb | |1.6 lb | |1.6 lb |4.8 lb |

Provides: 0.0 Meat/Meat Alternate/day 1.0 cups Fruit/day

0.5 oz Grains/day 1.25 cups Vegetable/day

* Counts as 1/4 cup towards dark green subgroup contribution

Garden Bar Recipe – Winter

Age-Grade: K-8 Week of:

|Food Items/Serving Size |Amount of Food Needed for 50 Servings (served 3 days/week) |

| |Mon. |Tues. |Wed. |Thurs. |Fri. |Total |

|*Spinach (1/2 cup) |3.3 lb | |3.3 lb | |3.3 lb |9.9 lb |

|Radishes (1/8 cup) |2.0 lb | |2.0 lb | |2.0 lb |6.0 lb |

|Red Onion (1/8 cup) |2.7 lb | |2.7 lb | |2.7 lb |8.1 lb |

|Cherry Tomatoes (1/4 cup) |4.7 lb | |4.7 lb | |4.7 lb |14.1 lb |

|Kidney Beans (1/4 cup) |1.2 | |1.2 | |1.2 |3.6 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Pineapple Chunks (1/4 cup) |1.6 | |1.6 | |1.6 |4.8 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|**Fresh Bananas (1 whole) |50 bananas | |50 bananas | |50 bananas |150 bananas |

|Grapes (1/4 cup) |4.8 lb | |4.8 lb | |4.8 lb |14.4 lb |

|Whole Wheat Croutons (0.4 oz or 14 grams) |1.25 lb | |1.25 lb | |1.25 lb |3.75 lb |

Provides: 0.0 Meat/Meat Alternate/day 1.0 cups Fruit/day

0.5 oz Grains/day 1.25 cups Vegetable/day

* Counts as 1/4 cup contribution towards dark green sub group

** 1 whole banana credits as 1/2 cup fruit

Garden Bar Recipe – Spring

Age-Grade: K-8 Week of:

|Food Items/Serving Size |Amount of Food Needed for 50 Servings (served 3 days/week) |

| |Mon. |Tues. |Wed. |Thurs. |Fri. |Total |

|*Spinach (1/2 cup) |3.3 lb | |3.3 lb | |3.3 lb |9.9 lb |

|Radishes (1/8 cup) |2 lb | |2 lb | |2 lb |6 lb |

|Black Beans (1/4 cup) |1.8 | |1.8 | |1.8 |5.4 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Green Peas, frozen/thawed (1/4 cup) |5.25 lb | |5.25 lb | |5.25 lb |15.75 lb |

|**Salsa (1/4 cup) |0.8 gal | |0.8 gal | |0.8 gal |2.4 gals |

|Apple Slices, canned (1/2 cup) |2 | |2 | |2 |6 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|***Fresh Bananas (1 whole) |50 | |50 | |50 |150 bananas |

|Whole Grain Tortilla Chips (0.5 oz) |25 oz | |25 oz | |25 oz |75 oz |

Provides: 0.0 Meat/Meat Alternate/day 1.0 cups Fruit/day

0.5 oz Grains/day 1.375 cups Vegetable/day

* Counts as 1/4 cup contribution towards dark green sub group

** If serving purchased salsa, salsa may not contain thickners or gums to fully credit. If a tomato product is listed as the first ingredient then can be counted towards the red/orange vegetable sub-group.

*** 1 whole banana credits as 1/2 cup fruit

Alternate Entrée

Food Bar Recipes

&

Production Records

Alternate Entrée – Fall

Age-Grade: K-8 Week of:

| |Amount of Food Needed for 50 Servings (served 3 days/week) |

|Food Items/Serving Size | |

| |Mon. |Tues. |Wed. |Thurs. |Fri. |Total |

|Purple Cabbage (1/4 cup) |2 lb | |2 lb | |2 lb |6.0 lb |

|Carrot Sticks (1/4 cup) |3.25 lb | |3.25 lb | |3.25 lb |9.75 lb |

|Green Peas, frozen/thawed (1/4 cup) |5.25 lb | |5.25 lb | |5.25 lb |15.75 lb |

|**Edamame, frozen/shelled (1/4 cup) |4.7 lb | |4.7 lb | |4.7 lb |14.1 lb |

|Cauliflower, EP florets (1/4 cup) |2.25 lb | |2.25 lb | |2.25 lb |6.75 lb |

|Sliced Kiwi, peeled (1/4 cup) |5.6 lb | |5.6 lb | |5.6 lb |16.8 lb |

|Watermelon (1/4 cup) |8.2 lb | |8.2 lb | |8.2 lb |24.6 lb |

|Pears, canned, slices, drained (1/4 cup) |1.7 | |1.7 | |1.7 |5.1 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Low Sodium Ham (1.2 oz) |3.75 lb | |3.75 lb | |3.75 lb |11.25 lb |

|***Hummus (2.1 oz) |6.56 lb | |6.56 lb | |6.56 lb |19.68 lb |

|Whole Wheat Pita Slices (1 oz) |3.125 lb | |3.125 lb | |3.125 lb |9.375 lb |

Provides: 2.0 Meat/Meat Alternate/day 0.75 cups Fruit/day

1.0 oz Grains/day 1.75 cups Vegetable/day

* Counts as only 1/2 cup for dark green sub group, serve mix of spinach and romaine lettuce

** If serving fresh, whole edamame in the shell, purchase amount needed for 50 (1/4 cup) servings is 7.25 lb.

*** A CN label or product analysis is needed for purchased hummus or a school recipe is needed to credit hummus. Serving size of hummus may vary based on purchased product and recipe.

Alternate Entrée – Winter

Age-Grade: K-8 Week of:

|Food Items/Serving Size |Amount of Food Needed for 50 Servings (served 3 days/week) |

| |Mon. |Tues. |Wed. |Thurs. |Fri. |Total |

|Garbanzo Beans (1/4 cup) |1.2 | |1.2 | |1.2 |3.6 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Carrots, shredded (1/4 cup) |2.6 lb | |2.6 lb | |2.6 lb |7.8 lb |

|Green Peas, frozen/thawed (1/4 cup) |5.25 lb | |5.25 lb | |5.25 lb |15.75 lb |

|Celery Sticks, fresh (1/4 cup) |4.1 lb | |4.1 lb | |4.1 lb |12.3 lb |

|Orange Wedges |50 oranges | |50 oranges | |50 oranges |150 oranges |

|(1 orange, size 138) (1/2 cup) | | | | | | |

|Unsweetened Applesauce (1/4 cup) |1.1 | |1.1 | |1.1 |3.3 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Dried Cranberries (1/4 cup) ** |3.7 lb | |3.7 lb | |3.7 lb |11.1 lb |

|Chicken Breast, cooked, sliced (1 oz) |3.125 lb | |3.125 lb | |3.125 lb |9.375 lb |

|Yogurt (4 oz) |12.5 lb | |12.5 lb | |12.5 lb |37.5 lb |

|Granola (1 oz / 1/4 cup) |3.125 lb | |3.125 lb | |3.125 lb |9.375 lb |

Provides: 2.0 Meat/Meat Alternate/day 1.25 cups Fruit/day

1.0 oz Grains/day 1.5 cups Vegetable/day

* Counts as 1/2 cup dark green component

** Counts as 1/2 cup fruit component

Alternate Entrée – Spring

Age-Grade: K-8 Week of:

|Food Items/Serving Size |Amount of Food Needed for 50 Servings (served 3 days/week) |

| |Mon. |Tues. |Wed. |Thurs. |Fri. |Total |

|Tomatoes, diced (1/4 cup) |6.6 lb | |6.6 lb | |6.6 lb |19.8 lb |

|Kidney Beans (1/4 cup) |1.2 | |1.2 | |1.2 |3.6 |

| |#10 cans | |#10 cans | |#10 cans |#10 cans |

|Green Peas (1/4 cup) |5.25 lb | |5.25 lb | |5.25 lb |15.75 lb |

|Strawberries, fresh, whole (1/4 cup) |4.8 lb | |4.8 lb | |4.8 lb |14.4 lb |

|Apricots, canned, halves (1/4 cup) |1 | |1 | |1 |3 |

| |#10 can | |#10 can | |#10 can |#10 cans |

|Pear, fresh, whole (1/2 cup) |50 each | |50 each | |50 each |150 pears |

|Tuna, drained (1.3 oz) |1 can (66.5 oz) | |1 can (66.5 oz) | |1 can (66.5 oz) |3 cans (199.5 oz)|

|Low Fat Cottage Cheese |6.25 lb | |6.25 lb | |6.25 lb |18.75 lb |

|(2 oz / 1/4 cup) | | | | | | |

|Whole Wheat Roll (1.0 oz each) |50 | |50 | |50 |150 (1 oz rolls) |

Provides: 2.0 Meat/Meat Alternate/day 1.0 cups Fruit/day

1.0 oz Grains/day 1.5 cups Vegetable/day

* Counts towards 1/2 cup of dark green sub group[pic]

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