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Menu Planner for Healthy School Meals

The Menu Planner for Healthy School Meals provides recommendations from the 2005 Dietary Guidelines that can be implemented in menu planning: serving more whole grains, fruits, and vegetables, and lower amounts of sugar, saturated and trans fats, and sodium in school menus. It includes valuable information on the different menu planning options, nutrient analysis, keeping menu planning records, and marketing the School Meal Programs in schools.

Printed: August 1998

Revised: 2008

Available: CDs of the Menu Planner for Healthy School Meals and the Food Buying Guide for Child Nutrition Programs are packaged in a Tools for Schools dual mailer and may be ordered through Team Nutrition

Download PDF:

• Cover Page
  
• Introduction
  
• Chapter 1 You Can Meet the Nutrition Goals in a Variety of Ways
  
• Chapter 2 Food Based Menu Planning
  
• Chapter 3 Nutrient Based Menu Planning
  
• Chapter 4 The ABC's of Successful Menu Planning
  
• Chapter 5 Nutrient Analysis
  
• Chapter 6 Quality Meals: Good for Your Customers and Your Staff
  
• Chapter 7 Menu Planning Records
  
• Chapter 8 Marketing Your Product
  
• Appendix