menu planning and diet analysis

Table 1: Lunch Meal Pattern Grades 6-8 Amount of Food

per Week

(Minimum Per

Day)

Monday Tuesday Wednesday Thursday Friday

Fruits (cup) 2 ½ cups (1/2 cup) ½ c canned pineapple, in

own juices

½ c

watermelon, fresh

½ c

canned mandarin

oranges, in own

juices

½ c

sliced peaches,

fresh

½ c

canned pears,

in own juices

Vegetables (cups)

Dark Green

Red/Orange

Beans/Peas

Starchy

Other

Additional Veg

3 ¾ cups (3/4 cup)

½ cup

¾ cup

½ cup

½ cup

½ cup

1 cup

¾ c sweet potato

fries

(Red/Orange)

2 tomato slices

(R/O)

½ c cooked corn

(Starchy)

½ c pinto beans

(Beans/Peas)

¾ c cooked broccoli

(DG)

¼ cup pasta sauce

(Red/Orange)

¾ c cooked greens

beans

(Other)

¾ c cooked mixed

vegetables

(Additional Veg)

Grains (oz) 8-10 oz (1 oz) 2 oz WGR hamburger bun

2 oz WGR

hot dog bun

2 oz WGR

Pasta

(1 c cooked)

2 oz WGR

Biscuit

1 oz WGR

Roll

Meat/Meat

Alternative

(oz eq)

9-10 oz (1 oz) 2 oz lean beef hamburger

patty

2 oz

low-sodium, lean hot

dog

2 oz

lean turkey meatballs

2 oz

Baked chicken breast

tenders

2 oz

Lightly breaded

fish sticks

Milk (cups) 5 cups (1 cup) 1 c fat-free

chocolate milk

1 c

1% white milk

1 c

fat-free

chocolate milk

1 c

1% white milk

1 c

1% white milk

Min-Max Calories 600-700 659

Saturated fat

(% of total

calories)

<10% 4%

(2.707 g X 9 kcal/1

g)/(659) = 4%

Sodium (mg) ≤710

(<1400 mg)

714 mg

Trans fat 0 grams of trans

fat per serving

0.204 g

Condiments (i.e. margarine,

dressing, mayo,

mustard, etc)

Not applicable 1 T Ketchup 1 t Mustard

1 T Ketchup

1 t Mustard

2 t margarine

1 T Parmesan cheese

2 t margarine

¼ cup country gravy

2 t margarine

2 t margarine