10-Menu Credit - Apr 27th-May 1st.docx

This is a Menu Crediting Worksheet for Syracuse Arts Academy's food service operations, detailing lunch menu planning and nutritional compliance for a one-week period from April 27 through May 1, 2026. The worksheet documents daily meal offerings including chicken sandwich, beef teriyaki bites, personal pizza, chicken bowl with gravy, and BBQ rib sandwich, along with corresponding side items such as scooby snacks, eggrolls, broccoli, and popcorn. The document tracks compliance with USDA nutrition requirements across multiple food categories including meat/meat alternates (10 ounce equivalents per week minimum), vegetables (5 cups per week across dark green, red/orange, beans/peas, starchy, and other categories), fruits (5 cups per week), grains (10 ounce equivalents per week minimum), and fluid milk (5 cups per week at 1% or nonfat flavored/unflavored options). Weekly totals are calculated for each nutrient category to verify adherence to federal meal pattern standards, with vegetables totaling 13.75 cups and grains totaling 12-13 ounces across the five-day period.

The worksheet includes detailed portion sizes for individual menu items and specifies condiment offerings for each day, including BBQ sauce, ranch dressing, ketchup, mayo, mustard, sweet and sour sauce, soy sauce, hot sauce, and jalapenos. This menu planning document supports Syracuse Arts Academy's food service management operations and demonstrates the institution's commitment to meeting nutritional standards for student meals. Questions regarding the associated procurement opportunity should be directed to Kellie Mudrow at kmudrow@saacharter.org no later than July 27, 2026 at 5:00 PM, with proposals due by August 12, 2026 at 3:00 PM to the Syracuse, Utah location.