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AG 2011 07 18
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AG 2011 07 18
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Last modified
7/19/2011 2:20:33 PM
Creation date
11/27/2017 11:16:10 AM
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Meeting Minutes
Doc Type
Agenda
Meeting Minutes - Date
7/18/2011
Board
Board of Commissioners
Meeting Type
Regular
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biscuit, muffin, or 1 slice of bread. Breads, rolls or muffins must weigh at least 1 ounce. These may be <br />served as separate items or incorporated into the main entree as a mixed dish in the amount specified <br />above. <br />Alternate: 1 serving of bread product listed above and 1 /2 cup serving of starchy vegetable may be <br />provided in place of 2 servings of grain or bread product. Examples of starchy vegetables are: one -half <br />cup sweet or white mashed potato (or 1 medium potato), lima beans, green peas, or one -third cup corn. <br />(Starchy vegetables may not be used to satisfy both complex carbohydrate requirements and vegetable <br />requirement listed below). <br />Cornbread -must be 2 1 /2" square and 3" high. <br />CALCIUM -RICH FOOD CATEGORY - Each meal shall contain a total of no less than 270 mg. <br />calcium. This may be obtained by one serving of 8 ounces of whole, low fat, skim, buttermilk, <br />chocolate (not chocolate drink), sweet acidophilus or ultra high temperature (UHT) milk, fortified with <br />vitamin A & D in an individually sealed carton, or other foods high in calcium. <br />Milk, fluid, 2% low fat, fortified with vitamins A & D in a 1 /z pint individually sealed carton. <br />Milk, low fat buttermilk: Size 1 /2 pint, Grade A, pasteurized cultured, milk solids not less than 8 %. <br />Cheese, no imitation. <br />If any calcium -rich foods are used as dessert, they may be counted as part of the total calcium content <br />of the meal. Example: pudding. <br />FAT CATEGORY (optional) - One teaspoon of butter or fortified margarine in an individually covered <br />package chip or container may be used if it adds palatability to the menu (i.e., on roll, bread, baked <br />potato or other vegetable). The menu must identify whether margarine or butter is used when served. <br />Salad dressings, mayonnaise, gravies, white sauces may be used to enhance menu palatability but care <br />should be taken not to exceed the 30% fat level of total calories per meal. <br />One teaspoon of butter or fortified margarine must be in an individually covered packaged chip which <br />is delivered to the LunchPlus Club location on the day it is used on the menu. Butter or fortified <br />margarine chips are not to be sent to the nutrition location in bulk for storage. <br />Low Fat salad dressings, ketchup, mustard, and mayonnaise are to be in individual packets to be sent to <br />the LunchPlus Club location on the day they are to be used. Salad dressings, ketchup, mustard, and <br />mayonnaise are not to be sent to the nutrition location in bulk for storage. <br />Vinegar may be used in bulk if bottles are provided by the provider's caterer or the central kitchen. Otherwise, <br />vinegar is to be provided in individual packages. <br />DESSERT CATEGORY - Dessert may be provided as an option. This may include: fruit, puddings, <br />fruited or plain gelatin, ice cream or ice milk, frozen yogurt, sherbet, cake (frosted or with fruit sauce), <br />cobblers, cookies, or pies (or pie squares) etc. Care should be taken not to exceed the 30% fat level of <br />total calories for the meal. <br />If fruit is used as a dessert, it can be counted as one serving of fruit/vegetable category. If any calcium -rich <br />foods are used as dessert, they may be counted as part of the total calcium content of the meal. <br />10 <br />Attachment number 3 <br />G -2 Page 168 <br />
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