Food Schedule

Mondays: Hot prepared Meal: Soup, Chili, Pasta

Tuesdays: Sandwiches: Tuna, Chicken Salad, Grilled Cheese, Hot Turkey, etc

Wednesdays: Waffles

Thursdays: Leftovers

Foods always available

Healthy Choices

-Cereal including oatmeal, shredded wheat, cheerios with 2% milk.

-Bagels & cream cheese

-Yogurt, apple sauce, fruit cups

-V-8 Vegetable Juice

-Wheat bread

-Chex mix, animal crackers, and granola bars

-Canned Soup

-Peanut butter & jelly

Less Healthy Choices

-Bagels & cream cheese

-Cup-of-soup, oodles of noodles

-Pretzels, and cookies

-Hot chocolate

Unhealthy choices

-Drink mixes including lemonade, ice tea, and kool-aid

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Foods that will be alternated

Healthy Choices

-Bananas, grapes, clementines, apples, and melons Yogurt, apple sauce, fruit cups

-Cut vegetables like carrots, cauliflower, and broccoli

-Lunchmeat

-Fruit juice

-Dried fruit & nuts

Less Healthy Choices

-Sugar cereal including frosted flakes, fruit loops, etc

Foods occasionally available

Healthy Choices

Less Healthy Choices

-Taquitos

-Peanut butter or cheese crackers

Unhealthy choices

-Hot pockets, canned ravioli

-Goldfish, chips, etc

Volunteer Program

Objective 1

To have a volunteer signed up for each week of the school year to prepare a home-cooked meal.

Method

-Maintain sign in sheet for volunteers to choose a week to prepare home cooked food. Ideally food is prepared for Monday lunch.

-Food is to be prepared in the school kitchen, though it could be fixed at home.

-The school can supply the food or provide a limited reimbursement.

-A sufficient amount of food is to be prepared to feed the class on Monday with leftovers.

-A list of suggested menus including healthy substitutes will be given to volunteers, though volunteers can also suggest foods

Weekly Sign Up

January

4thTom Culotta (Chicken Noodle Soup)

11thJune Fisher

18thSande Riesett

25th

February

1stCarol Berman (Lentil Soup)

8th

15th

22nd

March

1st

8th

15th

22nd

April

5th

12th

19th

26th

May

3rd

10th

17th

25th

Volunteer Program

Objective 2

To have a volunteer signed up for each week of the school year to prepare sandwich foods.

Method

-Maintain sign in sheet for volunteers to choose a week to prepare sandwich food. Ideally food is prepared for Tuesday lunch.

-Food, supplied by the school, is to be prepared in the school kitchen, though it could be fixed at home.

-Sandwich food will include the following: tuna, chicken salad, egg salad, hot turkey, grilled cheese.

Weekly Sign Up

January

5thTom Culotta

12thPeggy Lashbrook

19th

24th

February

2nd

9th

16th

23rd

March

2nd

9th

16th

23rd

April

6th

13th

20th

27th

May

4th

11th

18th

26th

Nutrition Education

Objective 1

To educate the students about positive food choices, planning, shopping and preparation

Method

Set up a four weeks session to be held in March as follows:

-Week 1: Field trip to grocery store to learn tips on reading labels, making choices and getting the most from the local grocery store when on a budget

-Week 2: Basic Nutrition Education Class & Budget Project

-Week 3: In class cooking segment and lunch

-Week 4: Evaluate project and incorporate lessons learned in 2010 Health Initiative

Note: This will be planned and led by Kate Culotta