OBJECTIVE
The School Food Service Menu Project provided intern with an opportunity to become familiar with the National School Lunch Program and School Breakfast Program.
http://www.thedailygreen.com/environmental-news/latest/green-kids-lunch-44071008
OVERVIEW
All meals provided through the National School Lunch Program must be consistent with the most recent Dietary Guidelines for Americans and provide a variety of foods such as plenty of grain products, vegetables and fruits. Provided meals should be moderate in sugar and salt, no more than 30 percent of individual’s calories should come from fat and less than 10 percent from saturated fat. School breakfast must provide, on average, over each school week at least one fourth and lunches one third of the daily Recommended Dietary Allowances (RDA) for protein, iron, calcium, and vitamins A and C. Minimum portion sizes are provided according to the child’s age or grade group.
This school food service menu plan was developed for Wallingford School District. To accommodate the needs of this school district traditional meal plan for K-12 (breakfast) and K-3 (lunch) was utilized.
Most of the meals used in the design of the menu are traditional American choices. Additionally, it was decided to provide kids with meals that are easy to transport and enjoy them outside while appreciating the beautiful weather and nature. To support this idea a “ Picnic in the Park” theme was proposed.
The menu utilized recipes from the ARAMARK School e-recipes and the United States Department of Agriculture (USDA) National Nutrition Database.
Competencies Met:
DI 3.4 Develop and deliver products, programs, or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience, and economy with nutrition, food safety and health messages and interventions
DI 3.7 Develop and evaluate recipes, formulas, and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups, and individuals
DI 4.6 Use current informatics technology to develop, store, retrieve, and disseminate information and data
Supporting Documents:
- School Food Service Menu Report
- Nutritional Analysis Spreadsheet
- Menu
