KHS-202-17 Center: KI BOIS HEAD START LUNCH MENU Scheduled Time: __________ (P) = Protein (I) = Iron (A) = Vitamin A Milk is a source of calcium and protein. MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1st Week 2nd Week 3rd Week 4th Week 5th Week 6th Week LUNCH PATTERN: BREAD & BREAD ALTERNATES: MEAT & MEAT ALTERNATES: Milk ¾ cup - 6 fluid ounces Whole grain-rich or enriched bread Lean meat, poultry or fish - 1½ ounces – Vegetable & Fruit Juice pasteurized ½ slice or ½ serving Cheese - 1½ ounces full strength ½ cup - 4 ounces Whole grain - rich cooked cereal Egg - ¾ large egg – Vegetable - ¼ cup - 2 ounces or grains ¼ cup Cooked dry beans or peas - cup – 3/8 Fruit - ¼ cup 2 ounces Cooked pasta or noodles ¼ cup Peanut butter or other nut butter- 3Tbsp – – Yogurt ¾ cup 6 ounces – is an equal opportunity provider and employer” *Five “This institution components must be served.
KHS-202-17 Center: KI BOIS HEAD START LUNCH MENU Scheduled Time: __________ (P) = Protein (I) = Iron (A) = Vitamin A Milk is a source of calcium and protein. MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1st Week 2nd Week 3rd Week 4th Week 5th Week 6th Week LUNCH PATTERN: BREAD & BREAD ALTERNATES: MEAT & MEAT ALTERNATES: Milk – ¾ cup - 6 fluid ounces Whole grain-rich or enriched bread Lean meat, poultry or fish - 1½ ounces Vegetable & Fruit Juice pasteurized ½ slice or ½ serving Cheese - 1½ ounces full strength – ½ cup - 4 ounces Whole grain - rich cooked cereal Egg - ¾ large egg Vegetable - ¼ cup - 2 ounces or grains – ¼ cup Cooked dry beans or peas - 3/8 cup Fruit - ¼ cup – 2 ounces Cooked pasta or noodles – ¼ cup Peanut butter or other nut butter- 3Tbsp Yogurt ¾ cup – 6 ounces “This institution is an equal opportunity provider and employer” *Five components must be served.