B08_-_Appendix_1_-_ENA_Example_Menu_Review.xlsx

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DISTRICT 3 WIDE FOOD CONTRACT
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140A1126Q0060
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Written by GovTribe AI ·

This file is an example menu review appendix for a 28-day food service cycle, including nutritional assessments and kitchen ordering guidance for institutional food service. The document contains two distinct menu sections: a standard 28-day cycle menu with traditional items and a parallel Traditional Meal Options section featuring Indigenous-inspired recipes including bison, venison, frybread, chile-based stews, and three sisters soup.

The standard cycle menu specifies breakfast, lunch, and dinner offerings across all 28 days with detailed portion sizes and ingredient specifications. Each daily menu includes nutritional totals (ranging from approximately 2,000-2,380 kcals) with targeted macronutrient ranges: 85-130g protein, 225-305g carbohydrates, 48-94.5g fat, and 1,800-3,260mg sodium. Individual meal assessments evaluate compliance with Standards of Practice (SOP) nutrition targets, noting strengths in fiber intake, whole grain usage, and lean protein selection, while flagging sodium and saturated fat concerns where applicable. The Traditional Meal Options section (5 breakfast/lunch/dinner combinations) incorporates cultural foods and preparation methods while maintaining similar nutritional frameworks, with assessments noting suitability for 1-2x monthly rotation and audit defensibility.

Critical ordering requirements mandate exclusive use of low-sodium versions for sauces, broths, beans, and gravies; light or reduced-fat versions for dressings, dairy, and mayonnaise; and specialty items including 93-97% lean ground beef, whole wheat/whole grain bread products, fat-free yogurt, and unsweetened applesauce. A comprehensive ordering checklist and caution guide emphasize that substituting regular products instead of specified low-sodium or light versions will significantly exceed sodium and fat targets, create compliance violations, and result in audit failures. Seasonal fruit rotation guidance addresses cost-effectiveness and availability throughout the year, while beverage notes specify water, tea, coffee, or sugar-free drink mixes with minimum daily dairy servings of 2-3 portions.

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Sol_140A1126Q0060_Amd_0001.pdf PDF
Sol_140A1126Q0060.pdf PDF
B08_-_Attachement_1_-_Statement_of_Work.pdf PDF
B08_-_Appendix_2_-_U_O_Menu_14-Day_Cycle_New_Food_List_2025.xlsx XLSX spreadsheet
B08_-_Attachment_2_-_Pricing_Schedule.xlsx XLSX spreadsheet

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28d cycle menu

SUNDAY (1)MONDAY (2)TUESDAY (3)WEDNESDAY (4)THURSDAY (5)FRIDAY (6)SATURDAY (7)SUNDAY (8)MONDAY (9)TUESDAY (10)WEDNESDAY (11)THURSDAY (12)FRIDAY (13)SATURDAY (14)SUNDAY (15)MONDAY (16)TUESDAY (17)WEDNESDAY (18)THURSDAY (19)FRIDAY (20)SATURDAY (21)SUNDAY (22)MONDAY (23)TUESDAY (24)WEDNESDAY (25)THURSDAY (26)FRIDAY (27)SATURDAY (28)
BREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFAST
1 C WG Cold cerealBreakfast Sandwich: 2 Whole Wheat Toast, 1 oz cheese1 C OatmealBreakfast Burrito: 1 8" tortilla (flour), 1 oz cheese1 C Cream of WheatBiscuits w/ gravy: 1 biscuit, 2 oz gravyWW Waffles/Pancakes w/ 1 oz maple syrup1 C WG Cold cerealEnglish Muffin Toasted1 C OatmealBreakfast Burrito: 1 8" tortilla (flour), 1 oz cheese1 C Cream of WheatBiscuits w/ gravy: 1 biscuit, 2 oz gravy4 French Toast sticks w/ 1 oz maple syrup1 C WG Cold cerealBreakfast Sandwich: 2 Whole Wheat Toast, 1 oz cheese1 C OatmealBreakfast Burrito: 1 8" tortilla (flour), 1 oz cheese1 C Cream of WheatBiscuits w/ gravy: 1 biscuit, 2 oz gravyWW Waffles/Pancakes w/ 1 oz maple syrup1 C WG Cold cerealEnglish Muffin Toasted1 C OatmealBreakfast Burrito: 1 8" tortilla (flour), 1 oz cheese1 C Cream of WheatBiscuits w/ gravy: 1 biscuit, 2 oz gravy4 French Toast sticks w/ 1 oz maple syrup
2 Tbsp Peanut Butter1/2 C Scrambled Eggs6 oz FF Yogurt1/2 C Scrambled Eggs2 Tbsp Sunflower Butter2 Boiled Eggs2 Tbsp Peanut Butter2 Tbsp Sunflower Butter1/2 C Scrambled Eggs6 oz FF Yogurt3/4 C Scrambled Eggs2 Tbsp Sunflower Butter2 Boiled Eggs2 Tbsp Peanut Butter2 Tbsp Peanut Butter1/2 C Scrambled Eggs6 oz FF Yogurt1/2 C Scrambled Eggs2 Tbsp Sunflower Butter2 Boiled Eggs2 Tbsp Peanut Butter2 Tbsp Sunflower Butter1/2 C Scrambled Egg (patty) w/ 1 oz cheese6 oz FF Yogurt1/2 C Scrambled Eggs2 Tbsp Sunflower Butter2 Boiled Eggs2 Tbsp Peanut Butter
2 Whole Wheat Toast3 slices Turkey Bacon2 Whole Wheat Toast2 oz Sausage2 Whole Wheat Toast2 oz Sausage Patty6 oz FF Yogurt2 Whole Wheat Toast2 Tbsp Peanut Butter2 Whole Wheat Toast +butter2 oz Sausage2 Whole Wheat Toast2 oz Sausage Patty6 oz FF Yogurt2 Whole Wheat Toast3 slices Turkey Bacon2 Whole Wheat Toast2 oz Sausage2 Whole Wheat Toast2 oz Sausage Patty6 oz FF Yogurt2 Whole Wheat Toast2 oz Sausage Patty2 Whole Wheat Toast2 oz Sausage2 Whole Wheat Toast2 oz Sausage Patty6 oz FF Yogurt
1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 C Blueberries1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 C Blueberries1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 C Blueberries1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 C Blueberries1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange1 Fresh Fruit: Apple/Banana/Orange
coffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffeecoffee
1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)
LUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCH
3-4 oz Oven Baked ChickenTaco Salad1 C Low Sodium Chicken Tortilla Soup1 C Low Sodium Beef StewChicken Fajita Salad4 oz Baked Fish Sandwich1 C Homemade Tomato Soup (LS)1 C Homemade Hamburger Soup (LS)Cheeseburger (4 oz patty)1 C Turkey White Bean Soup4 oz Pork Stir FryChef Salad3-4 oz Pulled Pork5-6 Chicken Nuggets (3 oz, Baked)2-3 Slices PizzaChicken Fajita Salad3-4 oz Beef Fajita Mix (bell peppers and beef)4 oz BBQ Chicken Breast1 1/2 C GoulashCheeseburger (3-4 oz patty)Turkey Hot DogBreaded Chicken Patty (3-4 oz)1 1/2 C Chili Beans1 C Low Sodium Chicken Tortilla Soup1 C Turkey White Bean Soup1 C Homemade Tomato Soup (LS)Chicken Fajita: 3-4 oz Seasoned Chicken w/ Bell Peppers & Onions3-4 Baked Chicken Strips (3-4 oz)
1 Slice WW Bread3 oz Seasoned Ground Beef (93/7 lean)Grilled Ham and Cheese Sandwich, made w/ 2 Slices WW Bread, 1 Tbsp Butter1 Biscuit w/ 1 T Butter3-4 oz Seasoned Chicken w/ Bell Peppers & OnionsWW Bread Slices (2)Tuna Melt: 3 oz Tuna, made w/ 1 Tbsp light mayo and mustard, on WW Bread, 1 T margarine for grillingGrilled Ham and Cheese Sandwich, made w/ 2 Slices WW Bread, 1 Tbsp Butter, 1 T margarine for grilling1 oz CheeseBLT Sandwich, made w/ 2 Slices WW Bread, 1 Tbsp Mayo1.5 C Stir Fry Vegetables2 C Lettuce, Tomato, Onion, Cucumbers, Bell Peppers1 Slice WW Bread¾ C Baked Tater Tots¾ C California Blend Vegetables3-4 oz Seasoned Chicken w/ Bell Peppers & Onions1 Flour Tortilla (8")1 C Roasted Potatoes1 Slice WW Bread1 oz CheeseHot Dog BunWW Hamburger Bun3 Packets of WW CrackersGrilled Ham and Cheese Sandwich, made w/ 2 Slices WW Bread, 1 Tbsp ButterBLT Sandwich, made w/ 2 Slices WW Bread, 1 Tbsp MayoTuna Melt: 3 oz Tuna, made w/ 1 Tbsp light mayo and mustard, on WW Bread, 1 T margarine for grilling1 Flour Tortilla (8")¾ C Baked Tater Tots
¾ C Roasted Vegetables1 oz Shredded Cheese3 oz Ham1 C Green Salad2 C Lettuce & Tomato1/2 C Brown Rice1 slice Cheese3 oz Ham3/4 C Oven Fries2 Leaves Lettuce1 C Brown Rice1/4 Avocado slice¾ C Peas & Carrots1 slice whole wheat breadSF Chocolate Pudding2 C Lettuce & Tomato1 oz Shredded Cheese½ C Cole Slaw1 C Green Salad3/4 C Oven Fries3/4 C Oven Fries2 Leaves Lettuce1 oz Cheese3 oz Ham2 Leaves Lettuce1 slice Cheese1 oz Shredded Cheese1 slice whole wheat bread
1 C Green Salad2 C Lettuce & Tomato1 oz Cheese2 Tbsp Light Vinaigrette¼ C Brown Rice1/2 C Peas and Carrots3 oz Ham1 oz Cheese2 Leaves Lettuce2 Slices Tomato3/4 C Applesauce3 oz Chicken1 C Green Salad1 C Carrots and Celery1/2 C Canned Fruit¼ C Brown Rice1/2 c Beans1 Dinner Roll2 Tbsp Italian Dressing2 Leaves Lettuce1 C Cole slaw2 Slices Tomato1 C Green Salad1 oz Cheese2 Slices Tomato3 oz Ham1/2 c Beans1 C Carrots and Celery
2 Tbsp Light Vinaigrette¼ C Crushed Tortilla Chips (10 crushed chips)3/4 c Steamed Carrots and Broccoli1 C Fresh Fruit½ C Black Beans1 C Green Salad1 C Green Salad1 C Carrots and Broccoli2 Slices Tomato1 C Green Salad1 oz Cheese2 Tbsp Light Vinaigrette2 Tbsp Ranch Dressing½ C Black Beans1 C Shredded Lettuce and Chopped Tomato1 C Fresh FruitSF Jello2 Slices Tomato1 Banana1 C Green Salad2 Tabelspoons of Ranch3/4 c Steamed Carrots and Broccoli1 C Green Salad1 C Green Salad1 C Shredded Lettuce and Chopped Tomato2 Tbsp Ranch Dressing
1/2 C Canned Fruit Cup2 Tbsp Salsa1/2 C Canned Fruit1 oz Shredded Cheese2 Tbsp Light Vinaigrette2 Tbsp Light Vinaigrette1 C Fresh Fruit1 C Green Salad1 C Fresh Fruit2 Packets of Saltine Crackers1 C Fresh FruitKetchup/Mustard1 oz Shredded Cheese1/2 C Canned Fruit1/2 C Canned Fruit1 C Green SaladKetchup/Mustard1 C Carrots and Celery1/2 C Canned Fruit1 C Fresh Fruit1 C Fresh Fruit2 Tbsp Light Vinaigrette1/2 C Canned FruitKetchup/Mustard
1 Tbsp Ranch Dressing (light)1 C Fresh Fruit1 C Fresh Fruit1/2 C Canned Fruit2 Tbsp Light Vinaigrette2 Tbsp Ranch (light)1 C Fresh Fruit1 C Fresh Fruit2 Tbsp Light Vinaigrette1/2 C Canned Fruit2 Tbsp Ranch Dressing1/2 C Canned Fruit1 C Fresh Fruit
1/2 C Canned Fruit1/2 C Canned Fruit1 C Fresh Fruit1 C Fresh Fruit1 C Fresh Fruit
1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)
DINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNERDINNER
1 C Spaghetti with Lean Meat SauceBeef & Bean Burrito4 oz Baked Fish Fillet3-4 oz Boneless Pork Chop (trimmed, grilled w/ (LS) BBQ)1 C Baked Ziti (WG pasta, reduced-fat cheese, LS sauce)Fish tacos : 4 oz baked fish (lightly seasoned)4 oz Beef Pot Roast (chuck roast)4 oz Roast Turkey Breast (sliced)Beef & Bean Burrito4 oz Baked Fish Fillet1 Slice Turkey Meatloaf (4 oz)2 C Pork fried rice bowl (3 oz diced pork (tenderloin), scrambled egg, peas, carrots, onions, soy sauce (LS))Fish tacos : 4 oz baked fish (lightly seasoned)1 Sloppy Joe (4 oz ground beef (93% lean) in sauce on WW bun)4 oz Beef Pot RoastBeef Enchilada (corn tortilla, 2 oz 93% lean ground beef, enchilada sauce (LS), 1 oz cheese)4 oz Baked Herb Fish Fillet4 oz Chicken Stir Fry with Mixed Vegetables3-4 oz Baked Chicken BreastFish tacos : 4 oz baked fish (lightly seasoned)1 Salisbury Steak (3-4 oz (93% lean) with mushroom/onion gravy (LS))1 Baked Chicken Thigh (3-4 oz)2 Hard Shell Tacos (2 oz ground turkey, lettuce, tomato, 1 oz cheese)4 oz Baked Fish Fillet1 1/2 C Beef Stroganoff (3 oz beef strips (top round) +mushrooms in light sour cream sauce over WG egg noodles)Meatball Sub (6" WW sub roll, 2-3 meatballs(97% lean) in marinara, 1 oz mozzarella)Chicken Parmesan (4 oz baked breaded chicken w/ 2 oz marinara (LS) and 1 oz mozarella cheese)Beef Quesadilla (2 corn tortillas, 2 oz ground beef (93% lean), 1 oz cheese)
1 Slice Garlic Bread (WW)8" WW Tortilla3/4 C Rice Pilaf (LS)3/4 C Baked Beans (LS)1 Slice Garlic Bread (WW)1/2 C Brown Rice3/4 C Roasted Potatoes & Carrots1/2 C Bread Stuffing8" WW Tortilla1 C Rice Pilaf (LS)1 C Mashed Potatoes3/4 C Steamed Broccoli w/ Garlic1/2 C Brown Rice3/4 C Carrots and Celery Sticks1 C Roasted Potatoes, Carrots, Onions (cooked with roast)1/2 C Refried Beans (FF)3/4 C Brown Rice (LS)1 C Brown Rice1/2 C Chicken Gravy (low sodium)1/2 C Brown Rice3/4 C Mashed Potatoes3/4C Roasted Root Vegetables (potatoes, carrots, onions)1/2 C Refried Beans (FF)3/4 C Rice Pilaf (LS)3/4 C Steamed Broccoli1/2 C Seasoned Potato Wedges1 C Spaghetti (WW)1/2 C Refried Beans (FF, LS)
1 C Steamed Broccoli3 oz Ground beef3/4 C Mixed Vegetables3/4 C Cole Slaw (vinegar based)3/4 C Steamed Italian Vegetables1/2 C Black Beans1/2 C Brown Gravy (low sodium)1/2 C Turkey Gravy (low sodium)3 oz Ground beef3/4 C Mixed Vegetables1/2 C Brown Gravy (low sodium)2 Tbsp Sweet and Sour Sauce1/2 C Black Beans3/4 C Baked Beans (LS)3/4 C Green Beans1/2 C Spanish Rice3/4 C Steamed Mixed Vegetables1 Baked Egg Roll3/4 C Rice Pilaf1/2 C Black Beans3/4 C Mixed Vegetables3/4C Green Beans1/2 C Spanish Rice3/4 C Mixed Vegetables1 C Garden Salad3/4 C Italian Green Beans3/4 C Green Beans3/4 C Shredded Lettuce & Tomato
1 C Garden Salad1/2 C Beans (LS)1 C Cole Slaw (vinegar based)1 C Corn on the Cob (or ¾ C corn kernels)1 C Garden Salad3/4 C Cabbage (coleslaw-dry)3/4 C Green Beans3/4 C Green Beans1/2 C Beans (LS)1 C Cole Slaw (vinegar based)3/4 C Mixed Vegetables (peas, carrots, corn)3/4 C Canned Mandarin Oranges3/4 C Cabbage (coleslaw-dry)3/4 C Cole Slaw1 Dinner Roll (WW)3/4 C Shredded Lettuce & Tomato1 C Garden Salad1 Orange3/4 C Steamed Broccoli3/4 C Cabbage (coleslaw-dry)1 Dinner Roll (WW)1 C Garden Salad1/4 C Salsa1 C Cole Slaw (vinegar based)1 Tbsp Italian Dressing1 C Garden Salad1 C Garden Salad1/4 C Salsa (LS)
1 Tbsp Italian Dressing1 oz Cheese1 Dinner Roll (WW)1 Cornbread Square1 Tbsp Italian Dressing2 corn tortillas1 Dinner Roll (WW)2 Tbsp Cranberry Sauce1 oz Cheese1 Dinner Roll (WW) +butter1 Dinner Roll (WW) +butterSF Jello2 corn tortillas1 Apple1/2 C Brown Gravy (low sodium)2 Tbsp Salsa (LS)2 Tbsp Ranch (light)SF Jello1 C Garden Salad2 corn tortillas3/4 C Canned Pears (drained)2 Tbsp Ranch (light)1 Tbsp Sour Cream (light)1 Dinner Roll (WW)3/4 C Canned Peaches2 Tbsp Ranch (light)2 Tbsp Italian Dressing2 Tbsp Sour Cream (light)
1 C Broccoli, steamed1/2 C Corn3/4 C Canned Peaches1 Apple1 Banana2 Tbs Salsa3/4 C Canned Peaches1 Dinner Roll (WW)1/2 C Corn3/4 C Canned Peaches3/4 C Applesauce (Unsweetened)2 Tbs Salsa3/4 C Canned Pears1 Tbsp Sour Cream (Light)1 Dinner Roll (WW)2 Tbsp Ranch (light)2 Tbs Salsa1 Dinner Roll (WW)1 C Raw Vegetables (carrots, celery)3/4 C Canned PeachesBananaBananaOrange
3/4 C Canned Pears (no juice)3/4 C Shredded Lettuce & Diced Tomato1 oz low fat cheese3/4 C Canned Pears (no juice)3/4 C Shredded Lettuce & Diced Tomato1 oz low fat cheese3/4 C Canned Mandarin Oranges3/4 C Canned Peaches (no juice)1 Dinner Roll (WW)1 oz low fat cheese3/4 C Applesauce (Unsweetened)Apple
Water w lemon2 Tbsp Salsalime wedge2 Tbsp Salsalime wedgeApplelime wedge
1 Orange1 Orange1 C Berries1 C Berries
Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:
2150 kcals, 95-105 g Pro, 265-285 g Carbs, 65-70 g Fat, 32-36 g fiber, 1850-2050 mg Na2,200–2,350 kcals, 95–110 g Pro, 255–275 g Carbs, 72–82 g Fat, 30–34 g fiber, 2,050–2,300 mg Na2,050–2,200 kcals, 85–100 g Pro, 285–305 g Carbs, 50–60 g Fat, 32–36 g fiber, 1,900–2,100 mg Na2,300–2,450 kcals, 95–110 g Pro, 260–280 g Carbs, 75–85 g Fat, 28–32 g fiber, 2,100–2,350 mg Na2,100–2,250 kcals, 90–105 g Pro, 275–295 g Carbs, 55–65 g Fat, 32–36 g fiber, 1,800–2,050 mg Na2,150–2,300 kcals, 100–115 g Pro, 250–270 g Carbs, 70–80 g Fat, 30–34 g fiber, 1,900–2,150 mg Na2,000–2,050 kcals, 108 g Pro, 229 g Carbs, 70 g Fat, 27 g fiber, 2,845 mg Na2,035 kcals, 107 g Pro, 255 g Carbs, 59 g Fat, 33 g fiber, 2,740 mg Na2,295 kcals, 130 g Pro, 237 g Carbs, 94.5 g Fat, 28.5 g fiber, 3,260 mg Na2,030 kcals, 97 g Pro, 270 g Carbs, 50 g Fat, 36 g Fiber, 2,380 mg Na2,010 kcals, 101 g Pro, 225 g Carbs, 59 g Fat, 25 g Fiber, 1,935 mg Na2,105 kcals, 102 g Pro, 255 g Carbs, 68 g Fat, 32 g Fiber, 2,450 mg Na2,235 kcals, 120 g Pro, 304 g Carbs, 59 g Fat, 35 g fiber, 2,737 mg Na2,180 kcals, 98 g Pro, 295 g Carbs, 62 g Fat, 34 g Fiber, 2,650 mg Na2,240 kcals, 105 g Pro, 285 g Carbs, 65 g Fat, 30 g Fiber, 2,580 mg Na2,150 kcals, 118 g Pro, 245 g Carbs, 63 g Fat, 33 g Fiber, 2,480 mg Na2,080 kcals, 108 g Pro, 285 g Carbs, 48 g Fat, 38 g Fiber, 2,100 mg Na2,030 kcals, 107 g Pro, 250 g Carbs, 53 g Fat, 28 g Fiber, 2,400 mg Na2,180 kcals, 100 g Pro, 270 g Carbs, 67 g Fat, 32 g Fiber, 2,250 mg Na2,380 kcals, 125 g Pro, 240 g Carbs, 85 g Fat, 30 g Fiber, 2,750 mg Na2,210 kcals, 95 g Pro, 305 g Carbs, 58 g Fat, 32 g Fiber, 2,520 mg Na2,150 kcals, 98 g Pro, 270 g Carbs, 65 g Fat, 35 g Fiber, 2,100 mg Na2,180 kcals, 110 g Pro, 250 g Carbs, 68 g Fat, 38 g Fiber, 2,680 mg Na2,190 kcals, 110 g Pro, 285 g Carbs, 52 g Fat, 38 g Fiber, 2,450 mg Na2,150 kcals, 105 g Pro, 255 g Carbs, 62 g Fat, 32 g Fiber, 2,580 mg Na2,280 kcals, 115 g Pro, 270 g Carbs, 68 g Fat, 33 g Fiber, 2,850 mg Na2,380 kcals, 130 g Pro, 270 g Carbs, 75 g Fat, 32 g Fiber, 2,850 mg Na2,310 kcals, 112 g Pro, 275 g Carbs, 78 g Fat, 31 g Fiber, 2,450 mg Na
AssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessmentAssessment
Calories, protein, and fiber meet SOP targets with good variety across meals. Sodium is within acceptable range and well controlled across the day. This menu is balanced, defensible for audits, and aligns well with SOP standards.Calories and protein meet SOP targets, with adequate fiber and whole-grain intake. Sodium and fat are slightly higher due to processed breakfast and lunch items but remain acceptable when averaged across the cycle. Overall, this day meets institutional nutrition standards.Calories, protein, fiber, and sodium align well with SOP targets. Strong whole-grain, fruit, and vegetable coverage supports digestive and cardiovascular health. This is a high-quality, audit-defensible menu day.Calories and protein meet SOP targets with good protein variety. Sodium is higher than average due to mixed entrees but remains acceptable on a weekly basis. Overall, this menu meets institutional nutrition requirements.Calories, protein, fiber, and sodium align very well with SOP targets. Strong legume, vegetable, and whole-grain presence supports chronic disease prevention. This is an excellent and defensible menu day.Calories and protein meet SOP targets with excellent use of lean fish. Fiber and vegetable intake are strong across meals. Breakfast contributes higher fat, but overall balance is acceptable within the weekly cycle.Calories, protein, and fiber meet or exceed SOP targets. Sodium is elevated due to sandwich meats and processed items; lower-sodium versions would improve alignment. Overall, the menu remains nutritionally sound.Calories, protein, and fiber meet SOP targets with good meal balance. Sodium is slightly elevated from sandwich components but remains defensible for institutional service. Minor sodium reductions would strengthen compliance.Protein and fiber meet SOP targets; calories are slightly low and could be increased with an additional fruit or milk serving. Sodium and saturated fat are elevated due to processed meats. The menu remains acceptable with minor adjustments.Calories, protein, and fiber meet SOP targets. Sodium is slightly elevated from bacon and soup components but manageable. Overall, this is a balanced and compliant menu day.Calories, protein, fiber, and sodium meet SOP targets. Saturated fat is the primary concern due to sausage and cheese. With leaner substitutions, this day fully aligns with SOP guidance.Calories and protein meet SOP targets with excellent fiber intake. Sodium is slightly elevated from crackers and sauces but remains within acceptable institutional range. Overall, the menu is well balanced.This menu meets all SOP nutrition standards for calories, protein, fiber, sodium, and fat. Food variety and portion balance are strong. No modifications are necessary.Calories, protein, and fiber meet SOP targets. Sodium and saturated fat are elevated due to processed lunch items and dressings. Minor product substitutions would improve alignment.Calories, protein, and fiber meet SOP targets with good variety across meals. Sodium is moderately elevated from cheese and sauces. Overall, the menu remains nutritionally adequate.Calories, protein, fiber, and sodium align well with SOP targets. Good balance of lean proteins, vegetables, and whole grains. This is a strong, audit-defensible day.Calories and protein meet SOP targets with high fiber intake. Sodium is slightly above target due to sauces and processed items. Overall, this menu is acceptable with minor sodium reduction.Calories, protein, and fiber meet SOP targets. Sodium and saturated fat are moderately elevated from sausage and cheese. Leaner substitutions would improve compliance.Calories, protein, fiber, and sodium meet SOP targets. Meal balance and variety are strong. This day aligns well with institutional nutrition standards.Calories and protein meet SOP targets with good fiber intake. Sodium is elevated due to processed meats and fries. Overall, the menu is acceptable with sodium-focused adjustments.Calories, protein, and fiber meet SOP targets. Sodium and saturated fat are moderately high from sausage, cheese, and dressings. Minor reductions would strengthen compliance.Calories, protein, fiber, and sodium meet SOP targets. Excellent vegetable and whole-grain intake supports chronic disease prevention. This is a strong menu day.Calories and protein meet SOP targets with high fiber intake. Sodium is elevated from processed items and dressings. Overall, the menu remains nutritionally sound.Calories, protein, and fiber meet SOP targets. Sodium is moderately elevated due to sauces and sandwiches. Acceptable for institutional service with minor adjustments.Calories, protein, fiber, and sodium meet SOP targets. Food balance and portion control are appropriate. This menu day fully aligns with SOP standards.Calories and protein meet SOP targets with strong fiber intake. Sodium is elevated from processed meats and condiments. Overall, the menu is acceptable with sodium reduction strategies.Calories meet SOP targets with excellent protein and fiber intake. Sodium and saturated fat are significantly elevated due to biscuit/gravy, sausage, cheese, and breaded chicken. Leaner, low-sodium substitutions are recommended.Calories, protein, and fiber meet SOP targets. Sodium and saturated fat are slightly elevated from chicken strips, cheese, and dressings. Using low-sodium products would improve alignment.
Legend:Legend:
kcals = Calorieskcals = Calories
F = FatF = Fat
C = CarbohydratesC = Carbohydrates
f = Fiberf = Fiber
Na = SodiumNa = Sodium
P = ProteinP = Protein
WG=Whole GrainWG=Whole Grain
LS=Low SodiumLS=Low Sodium
WW=Whole WheatWW=Whole Wheat

Traditional Meal Options

SUNDAY (1)MONDAY (2)TUESDAY (3)WEDNESDAY (4)THURSDAY (5)
BREAKFASTBREAKFASTBREAKFASTBREAKFASTBREAKFAST
Deer/Elk/Bison Breakfast BurritoWild Onion and Sweet Potato Hash with SpamBlue Corn Mush with Juniper AshMaple-Sweetened Wild Rice PorridgeAcorn or Corn Cakes (Pancakes)
1 8" flour tortilla (WW if available)3/4 C roasted sweet potato and wild onion hash1 C blue corn mush (prepared traditionally)3/4 C cooked wild rice porridge3 traditional corn/acorn cakes (3-4" diameter)
1.5 oz cooked ground bison/venison1.5 oz Spam, diced and pan-fried2 Tbsp sunflower butter1 Tbsp maple syrup1 oz maple syrup
1/3 C scrambled eggs1/2 C scrambled eggs1/2 oz dried fruit (raisins/cranberries)2 Tbsp peanut butter2 Tbsp sunflower butter
0.5 oz cheese1 fresh fruit (apple/banana/orange)1 whole wheat toast6 oz FF yogurt1.5 oz turkey sausage
2 Tbsp salsaCoffee, 1 C milk (1%)1 fresh fruit (apple/banana/orange)1 whole wheat toast1 fresh fruit (apple/banana/orange)
1 fresh fruit (apple/banana/orange)CoffeeCoffee1 fresh fruit (apple/banana/orange)Coffee
Coffee1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)1 C Milk (1%)
1 C Milk (1%)
Total:Total:Total:Total:Total:
550 kcals, 30g Pro, 68g Carbs, 15g Fat, 8g fiber, 580mg Na640 kcals, 28g Pro, 82g Carbs, 22g Fat, 11g fiber, 820mg Na610 kcals, 26g Pro, 85g Carbs, 18g Fat, 12g fiber, 480mg Na630 kcals, 30g Pro, 88g Carbs, 16g Fat, 10g fiber, 420mg Na650 kcals, 28g Pro, 90g Carbs, 20g Fat, 9g fiber, 580mg Na
AssessmentAssessmentAssessmentAssessmentAssessment
Breakfast calories align well with SOP targets (approximately 26% of daily total). Protein meets breakfast goals with lean bison/venison providing high-quality protein. Carbohydrates are appropriate and well-balanced from whole grain tortilla, fruit, and milk. Fat content is appropriate and within guidelines. Fiber intake is adequate, supporting digestive health. Sodium is well-controlled. This traditional Indigenous breakfast provides authentic cultural representation while maintaining excellent nutritional balance suitable for monthly rotation and is audit-defensible.Breakfast calories align well with SOP targets (approximately 30% of daily total). Protein meets breakfast goals. Carbohydrates are slightly elevated due to sweet potato hash but remain acceptable for a cultural meal served 1-2x monthly. Fat content is appropriate. Fiber intake is strong, supporting digestive health. Sodium is elevated due to Spam but remains acceptable when served occasionally in monthly rotation. This traditional Indigenous breakfast provides authentic cultural representation while maintaining nutritional balance suitable for monthly rotation and is audit-defensible with sodium considerations.Breakfast calories align well with SOP targets (approximately 30% of daily total). Protein meets minimum breakfast goals. Carbohydrates are elevated due to traditional blue corn preparation but remain acceptable for a cultural meal served 1-2x monthly. Fat content is appropriate and within guidelines. Fiber intake is excellent, supporting digestive health. Sodium is well-controlled and below average. This traditional Indigenous breakfast provides authentic cultural representation while maintaining nutritional balance suitable for monthly rotation and is audit-defensible.Breakfast calories align well with SOP targets (approximately 30% of daily total). Protein meets breakfast goals. Carbohydrates are elevated due to wild rice and maple syrup but remain acceptable for a cultural meal served 1-2x monthly. Fat content is appropriate and within guidelines. Fiber intake is strong, supporting digestive health. Sodium is very well-controlled. This traditional Indigenous breakfast provides authentic cultural representation while maintaining nutritional balance suitable for monthly rotation and is audit-defensible.Breakfast calories align well with SOP targets (approximately 30% of daily total). Protein meets breakfast goals. Carbohydrates are elevated due to traditional cakes and maple syrup but remain acceptable for a cultural meal served 1-2x monthly. Fat content is appropriate. Fiber intake is adequate, supporting digestive health. Sodium is well-controlled. This traditional Indigenous breakfast provides authentic cultural representation while maintaining nutritional balance suitable for monthly rotation and is audit-defensible.
LUNCHLUNCHLUNCHLUNCHLUNCH
Indian TacoThree Sisters Soup Bowl1 1/2 C traditional Pueblo-style beans (pinto or tepary beans with chile)Red or Green Chile Pozole1.5 C pinto or tepary beans (traditionally seasoned with green or red chile, containing about 2.5 oz ground beef per serving)
4" frybread (smaller portion)1 C three sisters soup (corn, beans, squash in broth - LS when possible)1 medium cornbread square1 1/2 C pozole (hominy, 2.5 oz pork or chicken, red or green chile broth)Frybread popovers (2.5" diameter each)
2-2.5 oz seasoned ground beef (93/7 lean) or bison2-3 oz added protein (turkey, chicken, or bison)2.5-3 oz added protein (grilled chicken or pork)1/4 C shredded cabbage (for topping)1 oz shredded cheese
1/2 C pinto beans1 slice WW bread or 1 small piece cornbread1 C roasted squash2 Tbsp diced onion and cilantro (for topping)1/4 C diced tomato and onion
1 oz shredded cheese1 C green salad1 apple1 lime wedge2 Tbsp salsa
1.5 C shredded lettuce & diced tomato2 Tbsp light vinaigrette1 C Milk (1%)2 radish slices1 Tbsp light sour cream
2 Tbsp salsa1/2 C canned fruit1 C green salad1 C fresh fruit
1 Tbsp light sour cream1 C Milk (1%)2 Tbsp light vinaigrette1 C Milk (1%)
1 C fresh fruit1 C fresh fruit
1 C Milk (1%)1 C Milk (1%)
Total:Total:Total:Total:Total:
780 kcals, 42g Pro, 95g Carbs, 26g Fat, 16g fiber, 920mg Na620 kcals, 35g Pro, 88g Carbs, 12g Fat, 16g fiber, 680mg Na640 kcals, 38g Pro, 95g Carbs, 14g Fat, 18g fiber, 720mg Na590 kcals, 32g Pro, 80g Carbs, 14g Fat, 12g fiber, 900mg Na660 kcals, 40g Pro, 82g Carbs, 18g Fat, 17g fiber, 850mg Na
AssessmentAssessmentAssessmentAssessmentAssessment
Calories are elevated at approximately 37% of daily total, which is acceptable for a cultural meal served 1-2x monthly. Protein significantly exceeds dinner goals with combined beef/bison, beans, cheese, and milk protein sources. Carbohydrates are elevated due to 4" frybread and beans but remain within 20% of target, acceptable for traditional cultural meals. Fat content is moderately elevated given traditional frybread preparation methods but remains reasonable. Fiber intake is excellent from beans, vegetables, and whole ingredients, strongly supporting digestive health. Sodium is elevated from seasoned meat, cheese, frybread, and salsa but remains acceptable when served occasionally in monthly rotation. This traditional Indigenous dinner provides authentic cultural representation while maintaining nutritional balance suitable for monthly rotation and is audit-defensible with calorie and sodium considerations noted.Lunch calories align well with SOP targets (approximately 29% of daily total). Protein meets lunch goals with added lean protein. Carbohydrates are elevated due to soup base with corn, beans, and squash but remain acceptable for a cultural meal. Fat content is low and appropriate. Fiber intake is excellent from three sisters vegetables and beans, supporting digestive health and chronic disease prevention. Sodium is well-controlled with low-sodium soup preparation. This traditional Indigenous lunch provides authentic cultural representation while maintaining excellent nutritional balance suitable for monthly rotation and is audit-defensible.Lunch calories align well with SOP targets (approximately 30% of daily total). Protein meets lunch goals with combined legume and animal protein sources. Carbohydrates are elevated due to beans and cornbread but remain acceptable for a cultural meal served 1-2x monthly. Fat content is low and appropriate. Fiber intake is exceptional from beans, squash, and whole grains, strongly supporting digestive health and chronic disease prevention. Sodium is well-controlled. This traditional Indigenous lunch provides authentic cultural representation while maintaining excellent nutritional balance suitable for monthly rotation and is audit-defensible.Lunch calories align well with SOP targets (approximately 28% of daily total). Protein meets lunch goals with lean pork or chicken in traditional broth. Carbohydrates are elevated due to hominy but remain acceptable for a cultural meal served 1-2x monthly. Fat content is low and appropriate. Fiber intake is strong from hominy, vegetables, and traditional garnishes, supporting digestive health. Sodium is moderately elevated from broth and hominy but remains acceptable when served occasionally in monthly rotation and can be further reduced with low-sodium broth. This traditional Indigenous lunch provides authentic cultural representation while maintaining nutritional balance suitable for monthly rotation and is audit-defensible with minor sodium considerations.Lunch calories are slightly elevated at approximately 31% of daily total but remain acceptable for a cultural meal served 1-2x monthly. Protein exceeds lunch goals with combined legume, ground beef, cheese, and milk protein sources. Carbohydrates are elevated due to frybread and generous bean portion but remain within 15-20% of target, acceptable for traditional cultural meals. Fat content is appropriate given traditional frybread preparation methods. Fiber intake is exceptional from beans and whole ingredients, strongly supporting digestive health and chronic disease prevention. Sodium is moderately elevated from beef, cheese, and frybread but remains acceptable when served occasionally in monthly rotation. This traditional Indigenous lunch provides authentic cultural representation while maintaining nutritional balance suitable for monthly rotation and is audit-defensible with minor calorie and sodium considerations.
DINNERDINNERDINNERDINNERDINNER
1 1/2 C Red chile stew (3 oz pork or beef, potatoes, red chile)1 1/2 C Green chile stew (3 oz pork, potatoes, green chile)1 1/2 C Bison or venison stew (3-3.5 oz meat, potatoes, carrots, turnips)Cedar Plank Salmon (when available)Indian Taco
3" frybread popover3" frybread popover1 slice WW bread or 1 small cornbread square4 oz cedar-roasted or baked salmon4" frybread (smaller portion)
1 C garden salad1 C garden salad3/4 C steamed green beans1/2 C wild rice pilaf2-2.5 oz seasoned ground beef (93/7 lean) or bison
1 Tbsp ranch dressing (light)1 Tbsp ranch dressing (light)3/4 C garden salad3/4 C roasted root vegetables (squash, carrots, onions)1/2 C pinto beans
3/4 C canned peaches3/4 C canned peaches1 Tbsp Italian dressing1 C garden salad1 oz shredded cheese
1 orange1 orange3/4 C applesauce (unsweetened)2 Tbsp light vinaigrette1.5 C shredded lettuce & diced tomato
1 banana1 dinner roll (WW)2 Tbsp salsa
3/4 C mixed berries1 Tbsp light sour cream
1 C fresh fruit
1 C Milk (1%)
Daily Total:Daily Total:Daily Total:Daily Total:Daily Total:
690 kcals, 38g Pro, 85g Carbs, 22g Fat, 14g fiber, 920mg Na685 kcals, 37g Pro, 84g Carbs, 21g Fat, 14g fiber, 900mg Na640 kcals, 40g Pro, 88g Carbs, 12g Fat, 16g fiber, 580mg Na650 kcals, 42g Pro, 80g Carbs, 16g Fat, 14g fiber, 420mg Na680 kcals, 34g Pro, 83g Carbs, 23.5g Fat, 16g fiber, 800mg Na
AssessmentAssessmentAssessmentAssessmentAssessment
Dinner calories align well with SOP targets (approximately 33% of daily total). Protein meets dinner goals with lean pork or beef in traditional red chile preparation. Carbohydrates are elevated due to frybread popover and stew potatoes but remain acceptable for a cultural meal served 1-2x monthly. Fat content is appropriate given traditional preparation methods. Fiber intake is strong from vegetables and whole ingredients, supporting digestive health. Sodium is elevated from stew seasoning and frybread but remains acceptable when served occasionally in monthly rotation and can be reduced with low-sodium chile preparation. This traditional Indigenous dinner provides authentic cultural representation while maintaining nutritional balance suitable for monthly rotation and is audit-defensible with minor sodium considerations.Dinner calories align well with SOP targets (approximately 33% of daily total). Protein meets dinner goals with lean pork in traditional green chile preparation. Carbohydrates are elevated due to frybread popover and stew potatoes but remain acceptable for a cultural meal served 1-2x monthly. Fat content is appropriate given traditional preparation methods. Fiber intake is strong from vegetables and whole ingredients, supporting digestive health. Sodium is elevated from stew seasoning and frybread but remains acceptable when served occasionally in monthly rotation and can be reduced with low-sodium chile preparation. This traditional Indigenous dinner provides authentic cultural representation while maintaining nutritional balance suitable for monthly rotation and is audit-defensible with minor sodium considerations.Dinner calories are slightly elevated at approximately 30% of daily total but remain acceptable. Protein meets dinner goals with lean bison or venison providing high-quality traditional protein. Carbohydrates are elevated due to stew potatoes and generous fruit portions but remain acceptable for a cultural meal served 1-2x monthly. Fat content is very low and appropriate for this lean game meat preparation. Fiber intake is excellent from vegetables, whole grains, and fruit, strongly supporting digestive health and chronic disease prevention. Sodium is very well-controlled. This traditional Indigenous dinner provides authentic cultural representation while maintaining excellent nutritional balance suitable for monthly rotation and is audit-defensible.Dinner calories are slightly elevated at approximately 31% of daily total but remain acceptable. Protein significantly exceeds dinner goals with omega-3 rich salmon providing exceptional nutritional value. Carbohydrates are elevated due to wild rice and root vegetables but remain acceptable for a cultural meal celebrating traditional Pacific Northwest Indigenous foodways. Fat content is appropriate with heart-healthy omega-3 fats from salmon. Fiber intake is excellent from wild rice, vegetables, and berries, strongly supporting digestive and cardiovascular health. Sodium is very well-controlled and below target. This traditional Indigenous dinner provides authentic cultural representation while maintaining excellent nutritional balance suitable for monthly rotation and is audit-defensible.Dinner calories align well with SOP targets (approximately 32% of daily total). Protein meets dinner goals with combined beef/bison, beans, and cheese protein sources. Carbohydrates are elevated due to 4" frybread and beans but remain within 15-20% of target, acceptable for traditional cultural meals served 1-2x monthly. Fat content is moderately elevated given traditional frybread preparation methods but remains appropriate. Fiber intake is excellent from beans, vegetables, and whole ingredients, strongly supporting digestive health and chronic disease prevention. Sodium is moderately elevated from seasoned meat, cheese, frybread, and salsa but remains acceptable when served occasionally in monthly rotation. This traditional Indigenous dinner provides authentic cultural representation while maintaining good nutritional balance suitable for monthly rotation and is audit-defensible with minor fat and sodium considerations.
Legend:
kcals = Calories
F = Fat
C = Carbohydrates
f = Fiber
Na = Sodium
P = Protein
WG=Whole Grain
LS=Low Sodium
WW=Whole Wheat

Guidelines

⚠️ KITCHEN ORDERING CAUTION GUIDE
Cold Cereal:
CRITICAL REMINDER FOR COOKS & ORDERING STAFF

This menu requires specialized low-sodium and reduced-fat products. DO NOT substitute regular versions of these items, as doing so will significantly exceed sodium and fat targets for residents.

🔴 MUST ORDER LOW-SODIUM (LS) VERSIONS

Sauces & Condiments
Soy Sauce → Low-Sodium Soy Sauce only
Chicken Broth/Stock → Low-Sodium Chicken Broth
Beef Broth/Stock → Low-Sodium Beef Broth
Marinara/Tomato Sauce → Low-Sodium Marinara
Enchilada Sauce → Low-Sodium Enchilada Sauce
BBQ Sauce → Low-Sodium BBQ Sauce
Brown Gravy → Low-Sodium Brown Gravy
Chicken Gravy → Low-Sodium Chicken Gravy
Mushroom/Onion Gravy → Low-Sodium version
Canned & Processed Items
Baked Beans → Low-Sodium Baked Beans
Refried Beans → Fat-Free AND Low-Sodium
Tomato Soup (homemade base) → Use Low-Sodium tomato products
Hamburger Soup (homemade base) → Use Low-Sodium broth

🟡 MUST ORDER LIGHT/REDUCED-FAT VERSIONS

Dressings
Ranch Dressing → Light Ranch (appears throughout menu)
Italian Dressing → Light Italian Vinaigrette
Mayonnaise → Light Mayo (for tuna melts, BLT sandwiches)
Dairy
Sour Cream → Light Sour Cream
All cheese → Reduced-fat versions when available
All milk → 1% Milk ONLY (not 2% or whole)

🟢 OTHER SPECIALTY ITEMS TO NOTE

Proteins
Ground Beef → Must be 93% lean or 97% lean (as specified)
Turkey Bacon → Not regular bacon (specific menu days)
Fat-Free Yogurt → Must be fat-free, not low-fat
Grains
Whole Wheat (WW) products required:
Whole Wheat Bread
Whole Wheat Tortillas (8")
Whole Wheat Sub Rolls
Whole Wheat Hamburger Buns
Whole Wheat Hot Dog Buns
Whole Grain (WG) Pasta
Whole Grain (WG) Cold Cereal
Whole Wheat Crackers
Produce
Unsweetened Applesauce → Not regular sweetened
Canned Fruit → Packed in juice or water (drain before serving)
Sugar-Free (SF) Items:
Sugar-Free Jello
Sugar-Free Chocolate Pudding

📋 ORDERING CHECKLIST

Before placing your order, verify:
[ ] Soy sauce is labeled "Low-Sodium"
[ ] All broths/stocks are "Low-Sodium"
[ ] Beans (baked, refried) are "Low-Sodium" and refried are "Fat-Free"
[ ] Dressings are "Light" or "Reduced-Fat"
[ ] Mayonnaise is "Light Mayo"
[ ] Sour Cream is "Light"
[ ] Milk is "1%" only
[ ] Ground beef is 93% lean or higher
[ ] All bread products are Whole Wheat/Whole Grain
[ ] Gravy bases are "Low-Sodium"
[ ] Applesauce is "Unsweetened"
[ ] Jello and pudding are "Sugar-Free" when specified
⚠️ WHY THIS MATTERS
Sodium Targets: 1,800–2,850 mg/day (most days under 2,400 mg)
Fat Targets: 48–85g/day
Using regular products instead of low-sodium/light versions can double or triple sodium and fat content, putting residents at risk, no longer complies with nutrition standard (which is how the menu is approved), and will fail audit review.
💡 WHEN IN DOUBT
ASK BEFORE ORDERING. If a low-sodium or light version is unavailable from your usual supplier, contact your supervisor or dietitian before substituting with regular products.

Notes

Notes:
SEASONAL ROTATION STRATEGY
Winter Menu (December-March): Use Apples, Oranges, Bananas, Canned fruits, and consider citrus is cheaper in Winter. Avoid Berries, Melons, Grapes
Spring Menu (April-June): Use Apples, Bananas, Canned fruits, Can use Strawberries in Late Spring. Avoid Melons and Grapes (not in season).
Summer Menu (July-September): Use Melons, Grapes,Fresh Peaches, Apples, Bananas, reduce canned fruits
Fall Menu (October-November): Use Apples, Pears, Grapes (early fall), Bananas, Avoid Berries and Melons, Start transition to more Canned Fruit
Beverages: Water, Tea, Coffee or Sugar Free Drink Mixes
Need to ensure each day offers 2-3 servings of milk, yogurt, cheese, etc.
Considerations: Added fish for religious and health reasons (2x/wk): Tuna, Pollock, Tilapia, Cod, Halibut, Salmon, Cod, Rainbow Trout w/ lemon, garlic, herbs--rotation has fish on Tuesday and Fridays

File details come from the government source that posted it. Updated .