SFSP LUNCH MENU TEMPLATE - 5 DAY

Agreement #______Contact Name and E-mail______

SFSP Lunch: Minimum Meal Pattern - 8 fl. oz. Fluid Milk, ¾ c. Vegetables/Fruits/Juice (from two items) (juice may contribute half of the V/F portion size

requirement), one serving Grains/Breads, and 2 oz. Meat/Meat Alternate.

Complete Milk Information Chart. Enter N/A for flavors not offered. If same choices offered every day, enter “SAME” for each menu. If choices change with

menus, enter each choice offered.

ECS Spring Summer 2014 Menus: Cold Lunch or Cold Supper

2014 SFSP American Second Harvest Summer Program Week III

Milk Choices / Flavor / White / Chocolate / Strawberry / Other (specify)
Only one fat content required for SFSP Lunch (low fat content suggested) / Fat content(s) / 1% Low Fat / N/A / N/A / N/A
Portion in fl. oz. / 8 oz
Components
Week 1 / Menu Item Name & Info / Day 11 / Day 12 / Day 13 / Day 14 / Day 15
Meat/Meat Alternate / Item / Peauut Butter & Jelly
(Sandwich) / Turkey, Ham, & (club) / Turkey
(Roll-Up) / Ham &
(Sandwich) / Turkey &
(Sandwich)
Portion size or oz. / 4 T & 1 T / .8 oz + .8 oz / 3.2 oz / 1.6 oz / 1.6 oz
Contribution in oz.* / 2 oz / 1 oz / 2 oz / 1 oz / 1 oz
2nd Meat/Meat Alternate
(If planned) / Item / Swiss Cheese / Swiss Cheese / Low Fat Am. Cheese
Portion size or oz. / 1 oz / 1 oz / 1 oz
Contribution in oz.* / 1 oz / 1 oz / 1 oz
Grains/Breads / Item / 2 slices Whole Wheat Bread / 1- 10 “ Whole Tortilla Wrap / Tortilla Chips / 1 WGR Dinner Roll / 1 WGR Hamburger Bun
Portion in oz.¹ Ckd pasta & rice in cups / 1.8 oz (.9 oz/slice) / .9 oz (26 gm) / .9 oz / 1 oz / 1.8 oz
2nd Grains/Breads (If planned) / Item
Portion in oz.¹ Ckd pasta & rice in cups
Vegetables/Fruits/
Juice / Item / 1 Celery + 2 Carrot Sticks (4” length each) / Cole Slaw / Salsa / 2 sl Tomato on 2 Lettuce leaves / Tossed Salad
(lettuce & tomato)
Portion in cups / ¼ c / ¼ c / ¼ c / ¼ c / ½ c (1/4 c each)
2nd Vegetables/
Fruits/Juice / Item / 1 Fresh Apple / 1 Fresh Orange / 1 Fresh Banana / Spiced Apples w/Cinnamon / Mandarin Oranges
Portion in cups / ½ c / ½ c / ½ c / ½ c / ½ c
3rd Vegetables/
Fruits/Juice (Optional) / Item
Portion in cups
Other Foods/Condiments / Item / Ranch Dressing / Mayo/Mustard / Mayo/Mustard / Mayo/Mustard / Italian Dressing
Mayo/Mustard
Portion size / 1 indiv pkg / 1 indiv pkg each / 1 indiv pkg each / 1 indiv pkg each / 1 indiv pkg each

ECS Spring Summer 2014 Menus: Cold Lunch or Cold Supper

2014 SFSP American Second Harvest Summer Program Week IV

Components
Week 2 / Menu Item Name & Info / Day 16 / Day 17 / Day 18 / Day 19 / Day 20
Meat/Meat Alternate / Item / Bologna (all beef) + (Sandwich) / Turkey
(Roll-Up) / Turkey &
(Sandwich) / Peauut Butter & Jelly
(Sandwich) / Ham &
(Sandwich)
Portion size or oz. / 1 oz / 3.2 oz / 1.6 oz / 4 T & 1 T / 1.6 oz
Contribution in oz.* / 1 oz / 2 oz / 1 oz / 2 oz / 1 oz
2nd Meat/Meat Alternate
(If planned) / Item / Low Fat Am. Cheese / Low Fat Am. Cheese / Swiss Cheese
Portion size or oz. / 1 oz / 1 oz / 1 oz
Contribution in oz.* / 1 oz / Turkey &
(Sandwich) / 1 oz
Grains/Breads / Item / 2 slices Whole Wheat Bread / Tortilla Chips / 1/2 Pita Wrap / 2 slices Whole Wheat Bread / 1 WGR Dinner Roll
Portion in oz.¹ Ckd pasta & rice in cups / 1.8 oz (.9 oz/slice) / .9 oz / 1.6 oz / 1.8 oz (.9 oz/slice) / 1 oz
2nd Grains/Breads (If planned) / Item
Portion in oz.¹ Ckd pasta & rice in cups
Vegetables/Fruits/
Juice / Item / 4 Cucumber Slices
(1/8 “ thick/slice) / Salsa / Tossed Salad
(lettuce & tomato) / 1 Celery + 2 Carrot Sticks (4” length each) / Cherry Tomatoes
Portion in cups / ¼ c / ¼ c / ½ c (1/4 c each) / ¼ c / ¼ c
2nd Vegetables/
Fruits/Juice / Item / 1 Fresh Apple / Pineapple / 1 Fresh Orange / 1 Fresh Banana / Spiced Apples w/Cinnamon
Portion in cups / ½ c / ½ c / ½ c / ½ c / ½ c
3rd Vegetables/
Fruits/Juice (Optional) / Item
Portion in cups
Other Foods/Condiments / Item / Ranch Dressing
Ketsup/Mustard / Mayo/Mustard / Ranch Dressing / Ranch Dressing / Ranch Dressing
Mayo/Mustard
Portion size / 1 indiv pkg each / 1 indiv pkg each / 1 indiv pkg / 1 indiv pkg / 1 indiv pkg each

Note: *Contribution in oz. is the cooked amount. i.e., ¼ cup cooked dry beans or 1.34 oz. raw ground beef yields 1 oz. cooked beef and each provides 1 oz. M/MA. Add additional menu item pages as needed.

1 Please use specific product weights in comparison with the USDA Grains/Breads Instruction Chart.

FDACS, SFSP Lunch Menu Template, 5 Day, Rev. 3/2013 Page 1 of 2