Sample Food Menu Template
Menu Planning Guidelines
Appetizer
This meal component is not required
Entrée
Required: Minimum of 3 oz (cooked) protein or minimum of 19 grams prote in for vegetarian meals
Recommended: Choose lean sour ces of protein when possible
Beef and Gro und meat: Us e 85%-90% lean g r ound meat a nd serve maximum 1 time p er week
Poultry: Serve without the ski n and limit dark meat (legs and thighs) to 1 time per wee k; purchase lean or extra lean ground turkey
Fish: Serve fis h that are high in omega-3 fatty aci ds such as salmon and s erve minimum 1-2 times per week
It is recommen ded that you serve a vegetarian meal 1 time per week
Grains
Required: 1-2 Servin gs
Minimum 1 s erving if a st archy vegetable (such as potato, yucc a, plantai n, peas, corn, etc. ) is served
Minimum 2 s ervings if a starchy vegetable is not served
Examples include bread, rice, pasta, etc.
Recommended: Choose whole grains that contain a minimum of 2. 5 grams of fib er per serving (examples: barley, brown rice, whole wheat bread, quinoa, etc.)
Vegetables
Required: 1-2 servin gs
Minimum 1 s erving per day of a non-starchy veg etable;
Minimum 2 servings per day if a starchy vegetable is served (1 of the servings must be a non-starchy vegetable)
Recommended: Serve dark gree n leafy vegetables 2-3 tim es p er week
Fruit & Fruit Juice
Required: 1-2 servin gs
Minimum 1 s erving per day of fruit or 100% fruit juice
Minimum 2 s ervings per day (1 juice and 1 fruit) when only one vegetable and juice is serve, or to help meet the vitami n C or A requirements
Recommended: Serve fruit at least 3 times per week; Fresh fruit whe never possible
Milk & Yogurt
Required: 1 (8oz) serving
Milk should be 1% or skim and yogurt should be low-fat or fat-free
Dessert
This meal component is not required when fruit is served
If dessert is served, it should be free of trans fat
Recommended: It is recommended that you do not serve dessert on days when the entrée is high i n starch and/or high in fat
Condiments
This meal component is not required when the overall meal is high in fat
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