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Menu Planning | ||||
 The Traditional Food-Based Menu Planning system is used for LRSD. This plan requires specific food group components in specific amounts for specific age groups. It has been the plan that most schools have used since the inception of the National School Lunch Program in 1946 and the School Breakfast Program in 1966. The goal of the Traditional Food-Based System is to provide each student over time1/3 of the Recommended Dietary Allowances (RDA) for lunch and ¼ of the key nutrients for breakfast. These goals are obtained through the meal pattern for lunch as listed below along with breakfast.Breakfast Meal Pattern Meat/Meat Alternate and/or Grains/Breads Meat/Meat Alternate, 1 oz. OR Two servings of Grains/Breads - Equivalent to a 2 oz. serving OR One serving of each Meat/meat alternate, Juice/Fruit/Vegetable Milk Juice/Fruit/Vegetable - ½ cup Milk - 8 oz. fluid milk as a beverage OR on cereal OR both Lunch Meal Pattern Meat/Meat Alternate - 2 oz per student Grains/Breads - 8 servings per week or a minimum of 1 serving per day Vegetables/Fruits Grade Level: K-5 - ¾ combination of at least two fruits and/or vegetables 6-12 - ½ cup fruit, ½ cup vegetable Milk - 8 fluid oz of milk as a beverage |
Child Nutrition Home Page Monthly Menu From the Director About Child Nutrition Menu Planning Child Nutrition Office Staff School Managers Free and Reduced Program Free/Reduced FAQ Nutrient Analysis Price List Prepayment Scale Special Dietary Needs Act 1220 Nutrition Nuggets Employment Opportunities Contact Us Resource Links |
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