Professional Documents
Culture Documents
FSHN 340
K-5 Menu Planning Assignment
The first menu is the food that will be served for the day. The second menu outlines the portion sizes to prove that the menu meets
the reimbursable menu requirements for the National School Lunch Program. This menu contains an option everyday for
vegetarians, and allows them to meet the requirements for meat/meat substitutes.
Monday
Open Face Turkey and
Provolone Melt on
Multigrain
Tuesday
Teriyaki Chicken
OR
Teriyaki Tofu
Wednesday
Turkey Burger
OR
Black Bean Burger
Thursday
Whole grain Spaghetti
with Turkey Meat Balls
and Marinara
Friday
Pita Pocket with
Hummus, Feta and
Grilled Chicken OR Tofu
Vegetarian Chili
Roasted Broccoli
Cucumber Sticks
Roasted Zucchini
Sauted Water
Chestnuts
Grapes
Teriyaki Chicken
(3 oz eq M)
OR
Teriyaki Tofu
(3 oz eq M)
Turkey Burger
(2 oz eq M)
OR
Black Bean Burger
(2 oz eq M)
Roasted Broccoli
( c Dark Greens)
Cucumber Sticks
( c Other V)
Roasted Zucchini
( c Other V )
Grapes
( c F)
* For Vegetarians serve Vegetarian Chili in 1 C serving to count as both their serving of lentils and 2 oz serving of Meat equivalent
**Omit meatballs for Vegetarians