Olivia Alexander

Module 4
April 17th, 2020

Menu

Executive Summary

The menu was created to meet the needs of Madison High School students, Grades 9
through 12 based on the National School Lunch Program’s requirements. The recipes were
chosen based on basic and popular dishes, while taking into consideration the cultural
population of the district, which is 77% Caucasian and 23% Asian and Hispanic. Several cuisines,
flavors, and types of foods were chosen to give the students variety in their meals to prevent
food boredom.

Grades 9-12 NSLP Lunch Meal Pattern

Amount of Food per Week (minimum per day)
 Fruit: 5 (1)
 Vegetables (cups): 5 (1)
o Dark green: ½
o Red/Orange: 1 ¼
o Beans and peas (legumes): ½
o Starchy: ½
o Other: ¾
o Additional Vegetables to reach total: 1 ½
 Grains (oz. eq. unless otherwise indicated): 10-12 (2)
 Meats/Meat Alternates (oz. eq.): 10-12 (2)
 Fluid Milk (cups): 5 (1)

5 Day Lunch Menu

Monday Tuesday Wednesday Thursday Friday
Lunch Caesar Shrimp fried Pasta with Burrito Deli Turkey
Salad with rice with Meatballs sandwich
chicken vegetables
Fruit 1 medium 1 medium 1 medium 1 cup grapes 1 cup
apple banana orange watermelon
Vegetable 2 cup 1 cup 1 cup green ½ cup onions, ½ c lettuce,
romaine, broccoli, ½ beans ½ cup bell ½ cup
1/2 cup cup peas peppers, ½ tomato
carrots, ½ ½ cup carrots cup black
cup celery beans, ¼ cup
corn
 Grain 2 oz. eq. 3 oz. eq. rice 2 oz. eq. 1 oz. eq. 2 oz. eq.
whole Whole wheat Tortilla Whole
wheat roll Pasta 1 oz. eq. rice wheat bread
Meat/Meat 2 oz. eq. 2 oz. eq. 4 oz. eq. Beef 2 oz. eq. 2 oz. eq.
Alternative Chicken Shrimp meatballs Chicken Turkey
Milk 1 cup 1% 1 cup 1% 1 cup 1% 1 cup 1% 1 cup 1%
milk/skim milk/skim milk/skim milk milk/skim milk/skim
milk milk milk milk

Cost per Meal (see attached excel spreadsheet)

Caesar Salad with Chicken: $2.44
Shrimp Fried Rice with Vegetables: $1.60
Pasta with Meatballs: $2.18
Burrito: $2.17
Deli Turkey Sandwich: $2.29

The 2019-2020 federal reimbursement rate is $0.07 per meal. Every week, $0.35 would
be saved per meal. If every high school student in Madison High School (870 students)
purchased a lunch for one week, the federal government would reimburse $304.50 per week.

Special Dietary Needs

Students with special dietary needs, for example gluten-free and allergen-free, will be
accommodated. Before the start of each school year, a form will be sent to each family to give
them an opportunity to request a special meal for their children. Each month, there will be a
separate menu based on their dietary needs to be filled out by the student indicating their meal
choices. Their meals will be prepared and stored separately from other food operations. Staff
will be trained on the top allergens, food allergies and intolerances, how to avoid cross-
contamination, label reading, and proper handwashing.

Leftovers/Surplus Ingredients
To minimize leftovers and surpluses of ingredients, prevention measures will be in place.
Site reports will be regularly monitored and compared to the number of children that attend
the site to the number of meals served. This will ensure that every day there are enough meals
prepared for each student that buys their lunch at school, while avoiding a surplus of
ingredients and leftovers. Food orders will be adjusted in order to accommodate needs and
minimize surplus.
Several measures will be put forward in case there are leftovers or a surplus of
ingredients. There will be a “share table” in the cafeteria, as recommended by the USDA. This
table will accept any whole food items that students did not consume, such as milks. The items
will be available to students who would like to take more food. At the end of the meal period,
the share table will be returned to the kitchen and are to be used next meal period.
 In addition, next week’s rotation of meals will use similar ingredients to this weeks’
meals. There will be a salad served every week. Therefore, if there is a surplus of vegetables
from any recipe that need to be used, they can be incorporated into next weeks’ salad. Next
week, there can be a vegetable pizza option that can also use vegetables such as broccoli,
onions, and peppers. A Taco Bowl recipe can also be incorporated into next weeks’ lunch menu,
that uses the same ingredients to Thursday’s lunch option of the Burrito, in the case that there
is a surplus of ingredients.
Leftover cooked rice from the fried rice can be utilized in Thursday’s Burrito recipe.
Chicken was chosen as an option for Monday and Thursday, as a way to utilize any leftover
chicken that may have not been consumed on Monday. Expiration dates will be closely
monitored. All leftovers will be tossed when foods reach the expiration date.

Evaluation:
The success of the menu will be evaluated based on increase in intake of fruits and
vegetables, increase in students buying lunch, decrease in food waste and a decrease in the
selection of competitive foods while maintaining revenue. It is also important to consider the
satisfaction of students. Production records can be evaluated to measure what was prepared
versus what was actually bought. Sales records also can show what particular how many
students are buying lunch. By observing students during lunch time, we will be able to sense
patterns of tray waste. This can also be measured by recording what is left on the share table
each day.
In addition, surveys will be given to the students once per marking period. The survey
will be simple, clear, and quick to complete. The survey will include a way to rank the taste,
appearance, temperature, and overall quality of the food. The student will be given a reward
for completing the survey.
Graphic Representation of Menu:

LUNCH
LUNCHMENU
MENU
AP
ARP IRLI L1 31 T
3HT H- -1 71 T
7HT ,H ,2 02 20 02 0

MM TT W
W
C aCeasea sr aSr aSlaa dla d S hSrhim
r im
p pF rFier die d P aPsat as t w
a itwhit h
w itwhit hC hCich kicekne n R ic
Reic e M eMaet ab tablls a lls
S e rSve
e rdvewd itwh it: h : S e rSe
verdvewd itwh it: h : S e rSve
e rdvewd itwh it: h :
W hWo hleo w
le hwe ha te ar ot llr o ll B r oBcr co oc li,
c opli,e pa se,a s , G r eGer ne eBne Ba ne as n s
Ap App lep le a n ad ncda rcraortrso t s O r aOnr ag ne g e
Yo uYor uc rh oc hicoeicoef o f B aB nanana Yo Yo
u r uc rh oc hicoeicoef o f
m ilkm ilk Yo uYor uc rh oc hicoeicoef o f m ilk m ilk
m ilk m ilk

TT FF
C hCich kicekne n D eDlie Tu r k rekye y
li Tu
B uBrur itr roit o S aSnadnwd ic
w hic h
S e rSve
e rdvewd itwh it: h : S e rSve
e rdvewd itwh it: h :
O nOionnios ,nps e, p ep pe pr se, r s , Le tLe
t utct eu c&e t &om t oamt oa t o
b labclak cbke ba ne as n s W aW t eartme remloenlo n
G r aGpr ae ps e s Yo You r uc rh oc hicoeicoef o f
Yo uYor uc rh oc hicoeicoef o f m ilk
m ilk
m ilkm ilk
 References

https://fns-prod.azureedge.net/sites/default/files/sfsp/SMT-LeftoverMeals.pdf

https://www.fns.usda.gov/school-meals/nutrition-standards-school-meals

https://www.fdacs.gov/Food-Nutrition/Nutrition-Programs/National-School-Lunch-
Program/Financial-Management/Reimbursement-Rates

https://www.choosemyplate.gov/eathealthy/vegetables

www.walmart.com

https://www.aqua-calc.com/calculate/food-volume-to-weight/

https://www.fns.usda.gov/school-meals/rates-reimbursement

https://www.pomptonian.com/food-allergy-best-practices/

https://healthy-food-choices-in-schools.extension.org/how-to-measure-school-lunchroom-
success/