The Menu Analysis We planned a menu system for school children ages six to eight years old.

To complete this process, a variety of methods can be utilized. We chose to use the traditional food-based menu planning approach and the Nutrient Standard Menu Planning approach to developed two weeks of school lunch menus. We chose to incorporate numerous options for lean meats such as chicken and turkey or dairy and soy for vegetarians. We offered the children with at least one cup of milk to aid in their bone development. We included an array of colorful vegetables that will entice the children to eat them, shaping healthy habits for them to practice. We proposed a minimum of one serving of whole grains per day (aiming for eight servings per week) to provide ample supply of carbohydrates and fiber. Utilizing the traditional food based menu planning approach, children in this age group require 8 fluid ounces of milk, 1 meat or meat alternative equivalent (1.5 ounces of lean meat or meat alternative, etc.,), 2 servings of cup of vegetables or fruit, and a minimum of one serving of enriched or whole-grains per day.1 We obtained recipes for USDA school lunch approved recipes which incorporated the appropriate serving sizes and added fruits and vegetables as sides. To complete this process, we analyzed the nutrient content to ensure that the meals would contain at least 1/3 of the RDAs, no more than 10% saturated fat, and no more than 30% fat from calories.2 In addition, the meals were chosen to be cost effective and incorporate commodity foods by using the USDA school lunch standardized recipes and likeable to children.3

For the second menu planning approach, we used the Numenu process. To complete this process, we first chose an entre and an alternate entre and then added milk and other sides.4 In theory, to determine if our menu meets the guidelines established by the USDA, we would have completed a weekly nutrient analysis, 4 however, we had to estimate the RDA nutritional values ourselves without a computer-based system. The traditional food based menu planning approach allowed us to be creative and incorporate our own ideas into a menu. The Numenu planning system allots less freedom and originality but it offers predetermined nutritional values, so we can be sure the exact nutritional content of the childrens lunches. 1.)
United States Department of Agriculture. Menu Planning in the National School Lunch Program. Available at: http://www.fns.usda.gov/cnd/lunch/aboutlunch/NSLPFactSheet.pdf.Availability verified September 10, 2012. United States Printing Department. PUBLIC LAW 111296. Available at: http://www.gpo.gov/fdsys/pkg/PLAW-111publ296/pdf/PLAW-111publ296.pdf. Availability verified September 10, 2012. United States Department of Agriculture. USDA Recipes for Schools. Available at: http://teamnutrition.usda.gov/Resources/usda_recipes.html. verified September 10, 2012. Kansas State Department of Nutrition. Chapter 5 Meal Requirements for Numenus and Assisted Numenus. Available at:

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http://www.kneat.org/SNP/SNP_Docs/SNP_Guidance/Menu_Planning_Guida nce/Menu_PlanNM_Ch5.pdf. verified September 10, 2012.