Sample 2-Week Menus

The two week menu of these samples is available to anyone or anyone who wants to have a healthy meal at an affordable price. The menu is designed to meet the nutritional needs of the budget

Lunch design can be packaged so that you can go to work or school. Several lunches are ready for dinner the evening before dinner.

When you change breakfast snack bananas, you can move menu items such as oranges between meals. Snacks can be eaten anytime of the day

Table 2-2 is an example of planning a day menu using a food guide pyramid. Table 2-3 compares the current RDA or nutrient intake (AI) with nutrient content. The sample day menu shows that even if it is only one day, it exceeds all recommended nutritional intake. In this menu mode, it is important to emphasize that the choice of food changes and that the intake from one sample day does not accurately reflect the average intake over several days. For example, the average daily intake of nutrients provided in the sample day menu is significantly greater than RDA (eg carotene is provided in the sample menu as it is an intensive source of vitamin A carotenoids The amount of vitamin A is much higher than RDA). It contains carotene). The selection of various foods in the menu mode is expected to allow for average intake to meet most nutritional and energy needs.

School menu planners have the flexibility to plan various nutrients and attractive diets everyday, but these meals must provide the necessary materials for nutrition standards like every day. These standards specified by the US Department of Agriculture lead the menu planning process. The term "meal requirement" refers to a series of meal criteria used to develop menus and meals to implement nutritional standards. Meal standards are specific to the type of menu planning process used (FBMP method or NBMP method) and are described in Appendices G and H.

Nutritional standards and meal requirements of the National School Lunch and Breakfast Program: Recommendation Recommendations for the First Phase of Revision

The school district has a two-week menu cycle, and OVS is used at all elementary schools. Daily menu consists of 2 main courses, 2 fruits, 2 vegetables, 1% white milk, skim chocolate and strawberry milk. For the main course, fruits and vegetables are pre-assigned for self-service, all grades are the same and meet the new menu mode service size. There is no salad. In February and March 2013, during the designated rotation, a data collector 19 trained five times each week visited each school and observed the days of the week at all eight schools. Menu items are pre-printed on the watch. Two tables in the cafeteria are assigned to the classrooms of each elementary school, and the name of the teacher and the time of the lunch break are described in each table. The data collector draws a cafeteria and identifies the table to be observed every day so we can obtain 8 to 10 observations for each grade.