B8 SOW Meals 5-19 JAN 22 Crowder-Clark 35th ID.pdf

CLIN 0001) 4,900 each Breakfast Catered Meals Total: $ 350 each day JAN 6‐19 2022 Camp Crowder, MO

Must meet or exceed following Salient characteristics:

Breakfast Requirements

1. Beverages (Hydration Stations):

a. Pasteurized skim or nonfat white, 1% white milk; must be fortified with vitamin A and vitamin D

b. One 100% Juice Options or 100% Juice Blends

c. Coffee (regular and decaf)

d. Tea Black Loose

2. Fruit:

a. Three choices of whole fresh fruit. Bananas offered daily, when available.

b. Seasonal fruits offered as much as possible when available.

3. Cereal:

a. One cooked cereal choice without added fat or sugars.

b. A minimum of four ready-to-eat cereal choices will be provided. All cereal choices must have less than 35% of calories from sugar per serving. Cereal with dried fruit must have less than 40% of calories from sugar per serving. Four cereal choices must have a minimum of 8 grams of whole grain per serving. Two cereals must be 100% folate fortified (400 mcg) and two must be 50% iron fortified (9 mg). Folate and iron fortification requirements may be combined in one cereal. Individual services cereal is recommended.

4. Eggs:

a. All eggs will be fresh or pasteurized liquid product. No pre-made eggs of any type shall be used.

b. Offer scrambled eggs, hardboiled eggs, and cholesterol free eggs daily.

5. Breakfast Meats: Choice of two breakfast meats, one of which must be non-pork option. If providing bacon then provide 2 slices, if providing sausage then 3 link/patties.

6. Potato/Starch Choice: One starch choice such as potato or rice. Potato choice must be cooked using lower fat preparations methods (baked, grilled). Deep fat frying or cooking in oil is not an acceptable preparation method.

7. Grilled Specialty Breads: Offer one grilled specialty item such as griddlecakes/ pancakes, whole grain French toast, or whole grain waffles with syrup on the side. (This will be offered once every four days.)

8. Bread: Three bread types will be available. (This will be offered when Grilled Specialty Breads are not.)

a. All sliced bread must be whole grain/whole wheat type (white with whole grains or whole wheat with at least 2.5 g fiber per serving).

b. At least one bread offered is fortified with at least 15% DV for calcium (150 mg), 6% DV for folate (16 mcg), and 4% DV for iron (0.72 mg).

Solicitation W912NS22Q4003

9. Yogurt: At a minimum offer two flavors of low fat (less than 3 g of fat per serving) individual yogurt (at least 4 oz but no more than 8 oz) or bulk low fat (less than 3 g of fat per serving) yogurts.

10. Condiments/Toppings: Offer condiments in portion control containers, bag in a box pump, or bottles. At the minimum these condiments/toppings listed below. Other condiments may be offered to complement menu items such as steak sauce and tartar sauce.

a. Butter, and/or Trans-Fat free liquid margarine spread

b. Sugar, Brown Sugar and Artificial sweetener

c. Salt and Pepper and Sodium free seasonings in shakers with no monosodium glutamate (MSG) or individual packets will be placed either on the dining table or on the serving line readily available for diner use based on your dining facility operation assessment.

d. Catsup, hot sauce,

e. Jams or Jelly; offer one fruit spread or low sugar jelly/jam

f. Peanut butter

CLIN 0002) 4,900 each Dinner Catered Meals Total: $ 350 each day JAN 5‐18 2022 Camp Crowder, MO

1. Beverages (Hydration Stations):

a. Pasteurized skim or nonfat white, 1% white milk, must be fortified with vitamin A and vitamin D

b. One 100% Juice Options or 100% Juice Blends

c. Minimum of one no-sugar beverage base vitamin-mineral enhanced water with vitamin C [minimum of 50% Daily Value ( DV), maximum of 100% DV]; vitamin B5, B6, and niacin [minimum of 10% DV, maximum of 25% DV]; and vitamin B12 [minimum of 4% DV, maximum of 10% DV]

d. Unsweetened iced tea

e. Coffee (regular and decaf)

2. Soups:

a. Offer one reduced sodium soup per day either cream or broth based, based on customer demand and/or to complement meal.

3. Entrees: Two main entrees choice must be provided, one of which must be non-pork option.

a. Entrées will be prepared by either baking, grilling or roasting and served without added fat. Entrees will not be deep fat fried as this is not an acceptable preparation method.

b. Only lean ground beef (fat content not to exceed 10%) and ground turkey (fat content not to exceed 15%) with no fillers or extenders will be used in recipes.

c. Vegetarian or meatless entrée option will be offered to the degree requested by the customer.

d. Vegetarian entrees that are rice, pasta, or potato based may be served as side items in smaller/ half sized portions.

4. Sauces/Gravies: As appropriate offer one or more sauces or gravies to accompany entrees. Serve gravy on the side unless it is an integral part of the recipe.

5. Potato/Starch Sides: Offer a choice of potato or starch choice.

a. At least one option should not be prepared/served in a cream sauce.

b. Pasta must be whole grain or nutrient enriched.

c. When rice is an offered, maximize the use of multigrain or wild rice unless the flavor profile is not appropriate to the recipe or does not complement the menu.

d. These sides should be cooked using lower fat preparations methods (baked, grilled, etc).

Deep fat frying or cooking in oil is not an acceptable preparation method.

6. Vegetables: One hot vegetables per meal.

a. Must be non-starchy and a good source of vitamin A or vitamin C (colorful, dark leafy and deep yellow, orange and red vegetables including carrots, squash, tomatoes, zucchini, spinach, greens, and broccoli).

b. One additional vegetable is optional.

c. Legumes and beans served at least three times per week.

7. Fruit:

a. Two choices of whole fresh fruit.

b. Seasonal fruits offered as much as possible when available.

8. Breads: Three bread types will be available.

a. All sliced bread must be whole grain/whole wheat type (white with whole grains or whole wheat with at least 2.5 g fiber per serving)

b. At least one bread offered is fortified with at least 15% DV for calcium (150 mg), 6% DV for folate (16 mcg), and 4% DV for iron (0.72 mg).

c. One selection of hot rolls, cornbread, garlic bread, or biscuits will be offered to complement the entrée.

10. Desserts: At least one different dessert choices that vary daily:

a. Cookies (maximum serving size of 2.5 ounces or serving size per recipe card if smaller)

b. Pies (preferably 9-inch) cut in smaller slices (cut in 10-slices instead of 8)

c. Cakes and brownies with no frosting (cut 8 by 10 instead of 6 by 9). Acceptable toppings for plain cakes: drizzled/swirled glaze, fruit topping, low-fat whip cream, dusting of powdered sugar or cocoa.

d. Cobblers/crisps (serving size per recipe card)

11. Condiments/Toppings: Offer condiments in portion control containers, bag in a box pump, or bottles. At the minimum these condiments/toppings listed below. Other condiments may be offered to complement menu items such as steak sauce and tartar sauce.

a. Butter, and/or Trans-Fat free liquid margarine spread

b. Sugar, Brown Sugar and Artificial sweetener

c. Salt and Pepper and Sodium free seasonings in shakers with no monosodium glutamate (MSG) or individual packets will be placed either on the dining table or on the serving line readily available for diner use based on your dining facility operation assessment.

d. Catsup, hot sauce,

e. Jams or Jelly; offer one fruit spread or low sugar jelly/jam

f. Peanut butter CLIN 0003) 3,500 ea. Breakfast Catered Meals Total: $ 250 each day JAN 6‐19 2022 Camp Clark, MO

Same as CLIN 0001 Requirements except for delivery location

CLIN 0004) 3,500 each Dinner Catered Meals Total: $ 300 each day JAN 5‐18 2022 Camp Clark, MO

Same as CLIN 0002 Requirements except for delivery location

CLIN Description QTY Price Ea. Total Price 0001 Breakfast (Crowder) 4,900 0002 Dinner (Crowder) 4,900 0003 Breakfast (Clark) 3,500 0004 Dinner (Clark) 3,500

TOTAL FOR ALL MEALS including delivery/drop off:

VENDOR CAGE CODE

VENDOR NAME

POC NAME

POC PHONE NUMBER

POC EMAIL

HOW MANY HOURS DO YOU REQUIRE NOTICE FOR ANY MEAL QTY

CHANGES? ________________

PLEASE EMAIL YOUR QUOTE TO: hediberto.roman.civ@mail.mil (ATTN: Ed Roman) and craig.l.lueckenotto.civ@mail.mil