Menu Planning Notes and Rationale

• All levels of menus (elementary, middle and high school) were planned according to restricted Meat/Meat Alternate and Grain Equivalent guidelines. Districts may wish to add additional grains and protein as long as the regulations remain "relaxed."
• Each week of the elementary menus contains a one whole grain day to stay within the current restricted requirements (8-9 WG equivalents per week). Districts may wish to add additional whole grains or Meat/Meat Alternate if restrictions continue to be "relaxed."
• Selective menus have been planned for all levels.
  • Elementary School menus are planned using a main entrée and an alternate
  • Middle School menus are planned using a main entrée and an alternate with the following schedule:
    1. Monday: Cold Production
    2. Tuesday: Wrap or Pita Day
    3. Wednesday: Grab & Go Salad Day
    4. Thursday: Hot Sandwich Day
    5. Friday: Deli Bar Day
  • High School menus are planned assuming schools will offer a main entrée as well as a variety of daily grab & go specials including sandwich wraps or pitas, salads, hot sandwiches, and pizza daily. Alternates were designed to be a complete meal with a choice of vegetable sticks. (Assumption: alternates will be placed in a separate line for improved traffic flow).
• The nutrient analysis utilizes NUTRIKIDS (Heartland Payment Systems, Inc.):
  • A composite analysis of fresh fruit and canned fruit has been used. The menu planner is encouraged to provide several and varied options of seasonal fresh fruit and canned fruit daily.
  • A composite analysis of milk has been used (low-fat chocolate, 1%, and skim). District restrictions (i.e. no flavored milk) will impact the final nutrient analysis.
• Providing a variety of seasonal fresh vegetables and USDA foods is strongly encouraged. Some recipes can be substituted with alternate meats and vegetables but it will impact the nutrient analysis and it may impact creditable amounts of meats and vegetables.