LP 9 Menu Plan

Student Name: Justin Powell Date: 4 / 20 / 2015

Requirements Monday Tuesday Wednesday Thursday Friday

Breakfast
1. Milk, fluid 2 % milk 2 % milk 2 % milk 2 % milk 2 % milk
2. Juice, fruit or Mandarin Oranges Apples Pineapple Peaches Banana
vegetable or fruit(s) Bagel w / cream Raisin bread Corn flakes cereal Whole wheat bread & Cheerios cereal
or vegetable(s) cheese jelly
3. Grains/breads
Morning Snack Select
two of the following four Water Water Water Water Water
components: Vanilla Yogurt Sliced cheese Banana Vanilla Yogurt Unsweetened
1. Milk Strawberries Mini pretzels Wheat Crackers Oranges Applesauce
2. Fruit or Vegetable Graham crackers
3. Grain/Breads
4. Meat or meat alternate
Lunch
1. Milk 2 % milk 2 % milk 2 % milk 2 % milk 2 % milk
2. Meat or meat Taco ( Beef, Macaroni & cheese Turkey, ham, brown Whole grain baked Fish Pollock
alternate cheddar cheese, w / beef crumbles rice Chicken nuggets Whole wheat bread
3. Vegetable and/or fruit whole wheat Broccoli Green beans Brown rice Peas
(at least two) tortilla) Fruit cocktail Pears Mixed vegetables Apple slices
4. Grain/Bread Broccoli Applesauce
Pears

Afternoon Snack
Select two of the following 2 % milk 2 % milk 2 % milk 2 % milk 2 % milk
four components: Fruit cocktail Sunflower seed Unsweetened Slice cheese Sunflower seed butter
1. Milk Graham crackers butter Applesauce Pretzels Carrots
2. Fruit or Vegetable Whole wheat pita Graham crackers
3. Grain/Breads
4. Meat or meat alternate
Scoring Guide
Criteria Ratings

Menu in complete, including two snacks and two meals for 5 days. 3
Menu demonstrates balanced nutrition (following Food Guide Pyramid) 3
Menu complies with meal plan requirements in state licensing code for 3
preschool age group.
Menu is detailed, including information needed to judge compliance with 3
requirements (types of breads, juices, milk, etc.) example 100% grape
juice or 2% milk, or whole wheat bread/bun.
Menu includes numerous finger foods 3
Menu has inclusion of ethnic foods (adequate diversity in fruits, 3
vegetables, breads, entrees, etc.)
Sensory qualities of color, flavor (strong or mild, sweet or sour), texture 3
(soft, crunchy), shape, and temperature are included, making meals
appealing
Menu is well organized, neat, and evidences correct grammar, 3
punctuation, and spelling
Scoring guide is included with self - evaluation completed at the end of yes
document.