DOCSLIB.ORG

Sample Lunch and Snack Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sample Lunch and Snack Menu Sample Snack/Lunch Menu Monday Tuesday Wednesday Thursday Friday AM SNACK AM SNACK AM SNACK AM SNACK AM SNACK Cheerios & milk Wheat waffle with honey Fresh apples and wheat Life cereal & milk Cottage cheese with pine- LUNCH LUNCH crackers LUNCH apple Cheese manicotti Beef & turkey taco LUNCH Spaghetti with meat sauce LUNCH Green Beans Corn Vegetarian quiche Grated cheese Meatball sub with tomato Whole wheat bread with Grated cheese Diced carrots Spinach salad sauce butter Fresh fruit French bread with butter Wheat bread with butter Grated cheese Fresh fruit PM SNACK Fresh fruit Fresh Fruit Roll PM SNACK Fresh oranges & multigrain PM SNACK PM SNACK Peas Applesauce & breadsticks crackers Cheese quesadillas Lettuce wraps with turkey Fresh fruit slices PM SNACK Pitas with cheese and salsa AM SNACK AM SNACK AM SNACK AM SNACK AM SNACK Wheat toast with apple Wheat tortilla with strawber- Cereal & milk Yogurt with nut free granola Pancakes with honey butter ry jam LUNCH LUNCH LUNCH LUNCH LUNCH Vegetarian lasagna Turkey sloppy joe Chicken fajitas Ziti with chicken sausage & Meatloaf Tossed salad Carrots Flour tortilla tomato sauce Mashed sweet potatoes Wheat bread with butter Roll Squash Grated cheese Wheat bread/butter Fresh fruit Fresh fruit Fresh fruit Vegetable salad Fresh fruit PM SNACK PM SNACK PM SNACK Wheat bread with butter PM SNACK Steamed corn & butter Crackers & fresh pears Fish sticks and ketchup Fresh fruit Tomato soup with oyster PM SNACK crackers Cheese sticks & crackers AM SNACK AM SNACK AM SNACK AM SNACK AM SNACK Yogurt with nut free granola Wheat mini bagel with cream Fresh fruit salad Wheat waffles with apple Cheerios & milk LUNCH cheese LUNCH butter LUNCH Chicken chili LUNCH Ravioli with olive oil & LUNCH Cheese melt Southwest salad BBQ chicken leg tomato sauce Hamburger patty Tomato pasta soup Whole wheat bread with Mixed vegetables Peas Beans with tomato sauce Fresh fruit butter Corn bread with butter Whole wheat bread with Roll PM SNACK Fresh fruit Fresh fruit butter Fresh fruit Couscous with chick peas PM SNACK PM SNACK Fresh fruit PM SNACK lime juice Shredded carrot & ranch Wheat tortilla & hummus PM SNACK Steamed rice & vegetables dressing Wheat crackers & cheese AM SNACK AM SNACK AM SNACK AM SNACK AM SNACK Cornflakes & milk Mandarin oranges & Saltines Cheese toast & apples Cinnamon oatmeal Cereal bars & applesauce LUNCH LUNCH LUNCH LUNCH LUNCH Cheese melt Hamburger stroganoff Paella with fish & chicken Turken sloppy joe Pizza Tomato pasta soup Noodles Pineapple/mango cole slaw Carrots Garden salad Fresh fruit Broccoli & cheese salad Whole wheat pbread with Roll Fresh fruit PM SNACK Fresh fruit butter Fresh fruit PM SNACK Peach smoothie & apple PM SNACK Fresh fruit PM SNACK Fig Newtons & cheese sticks slices Rotini pasa with pasta sauce PM SNACK Soy butter & jelly sandwiches Wheat wafers & fresh strawberries Lunch is provided by Good Food Company, a locally owned family business dedicated to providing healthy options for children in daycare. Water is served throughout the day. Milk is served with lunch, AM Snack and some PM snacks..
Load more

Recommended publications
  • LUNCH and SNACK INFORMATION Older Toddlers and Twos
    Honeybees EW118 LUNCH AND SNACK INFORMATION Older Toddlers and Twos Snack and lunch are fun, social times for children. We ask that you send utensils daily. If they do not use these items, we are happy to assist them practice these new self-help skills. It is also very appropriate for children this age to eat finger foods. Below are suggestions for healthy lunch foods, focusing on the five main food groups. We have also included some ideas for morning snack time. Please consult the Choking Hazard Chart on the reverse side for preparation guidelines. Lunch Suggestions Meat/Protein Vegetables Cut up hard boiled eggs Cooked, cut, carrots, green beans, broccoli, Cut up poultry or beef potatoes, sweet potatoes, squash Hummus or cooked beans Sweet peppers Tuna Avocado/guacamole Veggie patty Grains Fruits Whole wheat crackers and breads Cubed melon Corn/wheat tortillas Cut orange segments Pasta Grapes (follow instructions on back) Cut up strawberries, peaches, pears, Dairy kiwi, apple Milk Banana Cottage cheese Unsweetened applesauce Yogurt Cheese cubes Snack Ideas Goldfish Cheese cubes Hummus/crackers Graham crackers Mini muffin Avocado /crackers Cut up fruit Applesauce Cheese tortilla Cottage cheese Yogurt Snack bar Note: The Twos are the age to discourage sucking items, and for this reason we ask you not send squeezable foods. We encourage milk or water to be sent with lunch. Don’t forget utensils and a cup (labeled). Teachers will inform parents if there is a food allergy in the classroom. Due to the severity of some food allergies, such as peanuts and tree nuts, we will prohibit all classmates from bringing food items that are life threatening to an individual child.
    [Show full text]
  • Convenience Foods - What They Cost You by Dianne Ödland and Julein Axelson
    Convenience Foods - What They Cost You By Dianne Ödland and Julein Axelson m " onvenience foods have earned Younger people and adult males who pre- Êm themselves a regular place on the pared household meals spent a greater %^ shopping lists of many consumers. percentage of the food dollar on conven- In fact, convenience foods of one type or ience products than older people and fe- another are probably used by nearly all male adults. On the average, a larger households in the United States. share of the food dollar was used for pur- chase of convenience foods in white Convenience foods include a wide range households than in black households and of products that have been fully or par- by people in the Northeast than by peo- tially prepared by food manufacturers ple in other regions of the country. rather than in the home. In effect, con- venience foods include all products ex- Understanding the differences in types of cept fresh items such as meat, produce, convenience foods on the market can be and eggs and basic processed food items helpful in making food buying decisions. that are used as ingredients, such as Convenience foods can be classified as flour, sugar, fluid milk, butter, and either basic, complex, or manufactured. spices. Basic convenience foods are products in which basic processing techniques such A recent U. S. Department of Agriculture as canning, freezing, or drying have been (USDA) survey including over 14,000 applied to single-ingredient items or households showed that about 45 cents products with a limited number of ingre- of every dollar spent for food at home dients.
    [Show full text]
  • Family Style Dining Guide
    DINING GUIDE A MEALTIME APPROACH FOR EARLY CARE AND EDUCATION PROGRAMS Copyright © OCCRRA 2016 Contents Resources – Quick Reference 1 Introduction 30–31 Glossary 32 Mealtime Conversation Starters 5 Program Ready 33 My Plate® Handout 34–35 CACFP Child Meal Patterns 36–38 Sample 5-Week Cycle Menus 13 Adult Ready 39 OH Baby© Snack Card 40–41 Equipment Guide 21 Child Ready 42 Sample Program Policy 43 Handwashing Steps 44 Family Style Dining List 29 Resources of Web Resources 45–46 References Acknowledgments A special thank you to the General Mills Foundation for the generous funding of the Family Style Dining Project, to Nemours National Office of Policy and Prevention for its leadership and support and to the Ohio Child Care Resource & Referral Association for its content expertise and project coordination. Thank you to the following individuals and agencies who contributed to the development of the Family Style Dining Guide. AUTHORS Ohio’s Child Care Resource and Referral Agencies: Holly Scheibe, Ohio Child Care Resource & • 4C for Children Referral Association • Action for Children Sarah Lee, Ohio Child Care Resource & • Child Care Resource Center Referral Association • Corporation for Ohio Appalachian Development Child Care Resource Network CONTRIBUTORS • Starting Point National Early Care and Education Learning • YWCA of Northwest Ohio Child Care Collaborative (ECELC) Resource & Referral Nemours National Office of Policy and Prevention Health Promotion Consultant Network, OCCRRA Office for Quality and Innovation, OCCRRA Family Style Dining Guide • www.occrra.org INTRODUCTION Family Style Dining Guide What is Family Style Dining? Childhood Obesity has more than doubled in children and quadrupled in adolescents in the past Family Style Dining is a meal service approach that 30 years.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Nourishing Convenience Foods
    Nourishing Convenience Foods Convenience foods are increasingly Soups available in supermarkets today. • A wide variety of tinned soups are They can be useful to have on hand if you now available – try to choose options are too tired to cook or prefer not to cook with meat or legumes. Adding cream, for only one person. sour cream or milk powder can also The following are some suggestions: be a good way to boost the protein and energy content. Freezer meals • For a cheaper option simply cook your • There are a large variety of pre-made own soup in bulk and freeze in frozen meals available in individual portions to be reheated in supermarkets. Choose options that the microwave at a later date. include meat/meat alternatives, carbohydrate (eg. potato/pasta/rice) Canned foods and some vegetables • Tinned tuna/sardines/salmon in oil can • Frozen ready-to-cook meat patties/ be added to pasta, rice or eaten on chicken/ fish can be a simple option crackers or in a sandwich for a high for the protein portion of your meal protein meal. • Take advantage of specials, • Baked beans or tinned spaghetti taste especially if the food items can be great with toast. Simply add a little stored safely for use later on (eg. bulk grated cheese to boost the protein meat for the freezer, frozen meals) content. • Frozen vegetables make an easy • Tinned legumes (eg. Three bean mix addition to any meal and are or kidney beans) can be added to comparable in nutrients to fresh cooked rice for an instant meal or vegetables purchased from the mixed with grated cheese and supermarket.
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • Snack Attack
    N26 Snack Attack When you need a snack, consider these lower-calorie foods to manage your weight and your hunger. 0 to 50-Calorie Snacks • Homemade iced green tea-with artificial sweetener if desired (0 calories) • 1 kosher dill pickle (10 calories) • ½ cup sugar-free gelatin (10 calories) • 2 sugar-free ice pops (30 calories) • 1 slice fat-free American cheese (30 calories) • ¾ cup seltzer with ¼ cup cranberry juice and a lime wedge (33 calories) • 1 sugar-free fudge ice pop (35 calories) • 1 medium water-packed sardine with slice of red onion (35 calories) • 8-ounce miso soup (36 calories) • 1 pretzel rod – 7-inch (37 calories) • ½ cup fat-free Greek yogurt with 1 teaspoon sugar-free strawberry jam (43 calories) • 1 large tomato, sliced, topped with 1 tablespoon Parmesan cheese, broiled (44 calories) • 1 brown rice cake with 1 tablespoon sugar-free jam (44 calories) www.move.va.gov Nutrition Handouts • N26 Version 5.0 Page 1 of 4 • ½ cup carrots with 1 tablespoon light ranch dressing (45 calories) • ¾ cup almond milk (45 calories) • 1 medium sliced cucumber mixed with ¼ cup sliced onion, ½ cup chopped celery, 4 tablespoons vinegar, and salt to taste (45 calories) • ½ medium apple plus 1 tablespoon low-fat yogurt sprinkled with cinnamon (45 calories) • ½ small banana, frozen (45 calories) • 1 miniature box of raisins (45 calories) • 1½ cups air-popped popcorn (46 calories) • 1 packet of sugar-free hot chocolate with ¼ cup skim milk and ¾ cup water (47 calories) • ½ cup strawberries with 2½ tablespoons non-fat yogurt (47 calories) • ½ cup melon with 2 tablespoons of 1% cottage cheese (47 calories) • 1/3 cup blueberries with 1 tablespoon light sour cream (47 calories) • 1.3-oz.
    [Show full text]
  • Snack Inspiration
    SNACK INSPIRATION Menus with 240 Snack Ideas Recipes with CACFP Crediting Information WISCONSIN CACFPChild and Adult Care Food PrograPm 1 SNACK This publication is available from: Community Nutrition Team Wisconsin Department of Public Instruction 125 South Webster Street INSPIRATION Madison, WI 53703 608-267-9129 https://dpi.wi.gov/community-nutrition/cacfp April 2021 Developed by This project has been funded at least in part with Federal funds from the Child and Adult Care Food Moryah Kemper, RD Program (CACFP) Meal Service Training Grant. The contents of this publication do not necessarily Nutrition Program Consultant reflect the view of policies of the US. Department of Agriculture; nor does the mention of trade names, commercial products, or organizations imply endorsement by the U.S. government or the Wisconsin Department of Public Instruction. Molle Polzin, RD The Wisconsin Department of Public Instruction does not discriminate on the basis of sex, race, color, Nutrition Program Consultant religion, creed, age, national origin, ancestry, pregnancy, marital status or parental status, sexual orientation, or ability and provides equal access to the Boy Scouts of America and other designated youth groups. USDA Non-Discrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating inor administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g.
    [Show full text]
  • Snack (Select Two of the Five Components for a Reimbursable Snack)
    Meal Pattern Requirements Snack (Select two of the five components for a reimbursable snack) Food Components and Food Items Ages 3-5 Grades K-12 Fluid Milk 4 fluid ounces 8 fluid ounces (1 cup) Vegetables Or Fruit 100% juice, fruit, and/or vegetable 1/2 cup 3/4 cup Grains Whole grain-rich or enriched bread 1/2 slice 1 slice Cornbread, biscuit, roll or muffin 1/2 serving 1 serving Cooked cereal grains 1/4 cup 1/2 cup Cooked Pasta or noodles 1/4 cup 1/2 cup Meat/meat alternates Lean meat, poultry, or fish 1/2 ounce 1 ounce Tofu, soy product, or alternate protein products 1/2 ounce 1 ounce Cheese 1/2 ounce 1 ounce Large egg 1/2 1/2 egg Cooked dry beans or peas 1/8 cup 1/4 cup Peanut butter or soy nut butter or other nut or seed butters 1 Tbsp 2 Tbsp. Peanuts, soy nuts, tree nuts, or seeds 1/2 ounce 1 ounce Yogurt, plain or flavored unsweetened or sweetened 2 ounces or 1/4 cup 4 ounces or 1/2 cup Children 12 and older may be served larger portions based on their greater food needs. They may not be served less than the minimum quantities listed in this chart. Beverage Limit: Only one of two components may be a beverage (milk, and juice are considered beverages). This institution is an equal opportunity provider. 2 Milk: Milk must be only low-fat or non-fat milk Meat/Meat Alternate Products: Alternate protein products must meet requirements in Appendix A of 7 CFR Part 210.
    [Show full text]
  • Healthy Convenience Foods Life Is Busy and When It Comes to Taking Care of Children, You Need Something That Is Fast and Easy to Satisfy Hunger
    Healthy Convenience Foods Life is busy and when it comes to taking care of children, you need something that is fast and easy to satisfy hunger. Often we reach for convenient, processed foods that may not have much nutritional value. Use this guide to find the right balance between convenience and nutrition. Choose Healthy Make your Own Convenience Foods Convenience Foods Convenience foods are foods Precut produce—precut that require little preparation. vegetables on a day you Processed means that a food have more time so you can has been altered from its just toss them in a quick original state. You can find stir-fry, soup, or casserole healthy convenience and Make more—prepare processed foods by choosing enough for leftovers the foods with: next day Whole grain Freezer meals—make Low sugar double and freeze for a Low sodium busy day Low fat and saturated fat Snack bags—place cut up No trans fat fruits or vegetables in the Fortified with vitamins and refrigerator in bags for a minerals convenient snack instead Fiber of cookies and crackers Defining “Processed” Minimally Processed - These foods could be made at home. They might be chopped, cooked, frozen, or canned and often have few ingredients. Healthy convenience foods are usually minimally processed. Highly Processed - These foods would be nearly impossible to make without special equipment. They include ingredients that could only be created in a laboratory like partially hydrogenated oils or high fructose corn syrup. They often are high in salt and sugar. Michigan Office Association for Child Development Illinois Office 139 W Lake Lansing Rd, Suite 120 ▪ East Lansing, MI 48823 4415 W Harrison St, Suite 535 ▪ Hillside, IL 60162 Telephone: (800) 234-3287 ▪ Fax: (517) 332-5543 www.acdkids.org Telephone: (800) 284-5273 ▪ Fax: (708) 236-0872 In accordance with Federal civil rights law and U.S.
    [Show full text]
  • Healthy Lunch and Snack Ideas
    Healthy Lunch and Snack Ideas Healthy Lunch and Snack Ideas Studies show that well-nourished children can concentrate longer and perform better at school. Include healthy foods and drinks in school lunches to make sure children are ready to learn. Tips for packing a healthy and safe school lunch: • Plan ahead; • Get the children involved; • Use leftovers to save time; • Use a thermos to help keep hot foods hot. Warm the thermos with boiling water before filling it with hot food; • Use an insulated lunch bag and a freezer pack to keep cold foods cold; • Wash fresh vegetables and fruits; • Not all food that comes home in the lunch bag can be reused. Leftover sandwiches, hot foods, milk, yogurt and cheese are not safe to eat another day so don't repack those foods. Also do not reuse wrappings; • Wash reusable beverage and food containers with soap and hot water; • Teach children to wash their hands before eating. ALLERGY ALERT Allergy Alert! Some healthy food and beverage choices are not permitted at school due to allergy awareness. Several schools are peanut aware or have policies around other foods so check with your school about these foods and avoid packing them for lunch and snacks. Healthy Lunch and Snack Ideas 1 Use Canada’s Food Guide to pack tasty, healthy choices for growing bodies For a well-balanced lunch, include foods from all groupings of the Canada’s Food Guide Eat protein foods Have plenty of vegetables and fruits Make water your drink of choice Choose whole grain foods 2 Healthy Lunch and Snack Ideas Vegetables and fruits Protein foods Vegetables and fruits are important for growth Choose plant-based protein foods like hummus and development.
    [Show full text]
  • Nutrition and Menu Planning for Children in the Child Care Foosd Program
    Nutrition and Menu Planning for Children in the Child Care Food Program Florida Department of Health Bureau of Child Care Food Programs 4052 Bald Cypress Way, Bin #A-17 Tallahassee, Florida 32399-1727 Phone: 850-245-4323 Fax: 850-414-1622 March 2013 In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer. 2 Welcome As a child care provider, you have an important role in children’s lives by helping them learn and grow. As a Child Care Food Program provider, you help children get the nourishment and energy they need to learn and grow by providing healthy meals. In addition, preschoolers who eat a variety of healthy foods and play actively several times every day are less likely to be overweight or obese. The Institute of Medicine (IOM) report, Early Childhood Obesity Prevention Policies, recommends that for children ages 2-5 child care centers: 1) provide healthy meals and snacks that meet the Dietary Guidelines, 2) serve meals family-style to be responsive to children’s hunger and fullness cues, and 3) teach children about healthy eating and physical activity.
    [Show full text]