This page is the WINTER CYCLE WEEK 1 REGULAR DIET MENU Monday through Sunday, with the larger meal in the evening and a plate lunch

Transcription

1 This page is the WINTER CYCLE WEEK 1 REGULAR DIET MENU Monday All menus are color coded to the four seasons of the year by the color of the paper Blue in the Winter cause you turn blue when it s cold outside Green in the Spring cause the leaves turn green Pink in the Summer cause you get sunburn in the sun Yellow in the Fall cause the leaves turn yellow in the Fall MenuPlus Dietary Manual Copyright 2017 January, February & March Cooked cereal Scrambled Eggs1 each Tuna Salad Pita Bread 1 half Lettuce 1 leaf Sliced Tomato Salad Sliced Peaches Broiled Flounder 3 oz.nas Summer Squash SF Corn Cherry Jell-O Fruit Cocktail January February March WINTER CYCLE WEEK 1 Cooked cereal Vegetable Soup LS ¾ cup Roast Beef Sandwich Deli LS Roast Beef 2 oz Mayonnaise LS 1 tbsp. Whole Grain Bread 2 sl. Dill Pickle 1 each Sliced Tomatoes 3 each Potato Chips SF 1 oz. Fresh Orange 1 medium Chicken Marengo Baked Sweet Potato 1 medium SF Turnip Greens Applesauce Cooked cereal Bran Muffin ½ each Baked Ziti Parmesan Cheese 1 tbsp Coleslaw Sliced Peaches Sweet & Sour Pork Baked Potato 1 medium SF Spinach Sliced Pears Waffles 1 each 4 diameter Mixed Fruit Spicy Chicken and Brown Rice (3 oz. Chicken) ( rice) Apricots OR Fresh Broccoli Meat Loaf Mashed Potatoes ½ cu SF Broccoli s Pineapple Chunks Cooked cereal Cr. of Broccoli Soup ¾ cup Cold Lean LS Ham Slice 2 Salad Green Beans Saltine Crackers LS 6 eac Sliced Peaches OR Fresh Cauliflower ½ c. Banana Baked Chicken Spinach Salad Vinegar & Oil 1 tbsp Cornbread 2 x 2 square Fruit Cocktail Cooked cereal French Toast 1 slice Grapefruit Sections Stuffed Peppers ¾ c. (3 oz. Turkey) NAS Mashed Potatoes SF Cauliflower Fruit Cocktail Bran Muffin 1 each OR Cucumber Slices 2000 CALORIE REGULAR DIET &1.5 GRAM LOW SODIUM (No added salt in preparation or at the table) Beef & Noodles ( 3 oz gr. Beef) Pasta Noodles SF Carrots ½ up Fresh Apple 1 medium Cooked cereal Stir Fry Chicken & Vegetables NAS (3 oz. chicken) (veggies ) Mixed Greens Salad Vinegar & Oil 1 tbsp Plums 2 each OR Pepper slices Oven Roasted Turkey Homemade Stuffing Beans Cranberry Sauce APPROVED BY The new USDA MyPlate has added an additional vegetable and fruit serving per day. Giving a juice serving at mid-morning and mid-afternoon is the most realistic way to meet that requirement. In addition doing it this way meets most state requirements to serve a snack at mid morning and mid afternoon. The evening snack suggestions are on a separate snack menu page with multiple suggestions All menus, calorie controlled, diabetic diets and modified diets include the dietitian s signature. A letter verifying her credentials and also that the menus meet your state specific regulation is included in the introductory material.

2 This page is the SPRING CYCLE WEEK 2 REGULAR DIET MENU, Monday MenuPlus Dietary Manual Copyright 2017 April, May & June Most calendars are laid out from Sunday through Saturday... however as you can see the menus are laid out Monday to Sunday for a very good reason. Most of your problems come on the weekend. The shopping lists were originally called inventory control sheets but I found the term to be somewhat threatening to staff who at times did not want any controls placed upon them. If you take the meats and place them in the freezer at the beginning of the week and the week day staff follow the menu then the weekend staff have no choice but to follow the menu because that s all that is left. When staff know that you can come in on Wednesday and why is the roast that is not to be used till Sunday gone.... you can get a better handle on theft. Cooked cereal Cooked cereal Turkey Sausage Pattie 2 oz. Whole Grain Toast 1 slic Peanut Butter LS 1 tbs Jelly 1 tsp. Chicken Cacciatore 1¼ c (3oz chicken) (Tomato sauce ) Tossed Greens Salad Pasta Noodles Italian Mixed Veg. ½ c. Stewed Tomatoes Spinach Salad & Okra. Garlic Bread 1 slice Strawberries Fruit Cocktail Baked Fish & Chicken Milanese 3 oz. SF Zucchini 3 oz. SF Mashed Potatoes SF Rice Pilaf SF SF Cabbage Cauliflower ½ Cup SF Carrot Raisin Tomato and Cucumber Salad Salad SF Whole Grain Bread 1 slic Sliced Pears Lemon Cookies 2 each April May June SPRING CYCLE WEEK 2 Cooked cereal Hash Brown Pattie 3 oz. Hot Cinnamon Applesauce Chicken Gumbo Soup ¾ cup Ham Sandwich Lean Ham 1 oz. LS Swiss Cheese 1 oz. Mayonnaise 1 tbsp. Mustard 1 tsp. Whole Grain Bread 2 sli Orange 1 each Sliced Tomato Salad Tuna Noodle Casserole Beans Plums 2 each Pasta Primavera with ham 1¼ c. SF Broccoli Salad Banana 1 each OR Frresh Broccoli Chicken with Glazed Apples 3 oz. Boiled Redskin Potatoes SF Carrots SF Spinach Banana Pudding Pancakes 1 each 4 diameter Chili Con Carne (½ c. kidney beans) LS Saltines 6 squares each Cottage Cheese Fruit Salad with one Pineapple ring Pear 1 medium Vanilla Ice cream 2000 CALORIE REGULAR DIET &1.5 GRAM LOW SODIUM (No added salt in preparation or at the table) Cooked cereal Cooked cereal Turkey Sausage links 2 eac Apple Cinnamon Muffin ½ each Ground Beef Stroganoff Noodles Italian Mixed Vegetables Peaches Veg. Soup LS ¾ cup Turkey Club Sandwich Turkey LS 1 oz. LS Swiss Cheese 1 oz. Whole Grain Bread 2 sl. Mayonnaise LS 1 tbsp. Potato Salad Apricots OR Fresh Cauliflower ½ c. OR Cucumber Slices OR Pepper slices Broiled Pork Cutlet 3 oz. Sweet and Sour Beef Roast Chicken 3 oz. Oven Browned Potatoes (3 oz tenderloin tips) Cornbread Stuffing ½ c ( pineapple) SF Turnip Greens Rice Beans SF Broccoli Cranberry Sauce Apple Crisp Mandarin Oranges Strawberry and Banana Slices APPROVED BY This is the set of menus with the larger meal in the evening and a plate lunch. This same menu is also available with just a sandwich lunch Monday through Friday, generally for residents going to a daytime program and a packed lunch is required.

3 This page is the SUMMER CYCLE WEEK 3 REGULAR DIET MENU Monday MenuPlus Dietary Manual Copyright 2017 June, July & August Cooked cereal Milk 2% 8oz. Summer Cold Plate Chicken Salad (2 oz. chicken) Lettuce 1 leaf Tomato and Cucumber Salad Pasta Salad Pineapple Chunks Oatmeal Muffin 1 each Broiled Chopped Sirloin Pattie Oven Baked Potatoes NAS Mixed Vegetables. Fruit Cocktail uly August September SUMMER CYCLE WEEK 3 Cooked cereal Oatmeal Toast 1 slice Peanut Butter LS 2 tbsp Pork Chow Mein (3 oz pork ) Oriental Vegetables Buttered Rice Salad Butterscotch Pudding Broiled Fillet of Flounder Green beans with Celery NAS Fresh Vegetable Sticks 3 each NAS Strawberries Whipped Topping FF 2 tbsp Cooked cereal Pancakes 1 each 4 diameter Turkey Sausage Pattie 1 o Swedish Meatballs 3 oz beef over Noodles Lima Beans Spinach Salad Vinegar & Oil 1 tbsp Margarine 1 tbsp Sugar Cookies 2 ea. Cooked cereal. Salad ( 2 oz. tuna) ( noodles) Coleslaw Vanilla Ice Cream. OR Grape Tomatoes 8 sm OR Fresh Broccoli Chicken Piccata ¾ cup (3 oz chicken) NAS Steamed Rice on Kaiser Roll 1 each SF Brussel Sauerkraut Sprouts Mandarin Oranges Salad Cooked cereal Bran Muffin ½ each Milk 2% 8oz. Stuffed Peppers ¾ cup (2 oz gr. Beef) (¼ cup rice) Mashed Potatoes Glazed Carrots Whole Grain Bread 1 sl. Fruit cocktail Cooked cereal Cooked cereal French Toast 1 slice Beans and Franks Chopped Steak 3 oz. Casserole c. Red Beans NAS & Rice ½ (1 turkey hot dog) Turnip & Mustard ( Baked Beans NAS Greens Macaroni Salad Coleslaw Blueberry Cobbler Cornbread 2 x 2 square Whole Grain Bread 1 sl. Frosted Pear Halves 2 each OR Fresh Cauliflower ½ c OR Cucumber Slices Skillet Chicken Parmigiana (3 oz. Chicken) NAS Spaghetti Noodles Garlic Bread 1 slice Melon Cup Ground Beef Stroganoff NAS ( noodles) Dilled Summer Squash Beans Sliced Peaches Milk 2 % 8 oz CALORIE REGULAR DIET &1.5 GRAM LOW SODIUM (No added salt in preparation or at the table) OR Pepper slices Herb Baked Chicken Mashed Potatoes ½ c NAS Gravy 2 tbsp. NAS Waldorf Salad Green Peas Fruited Gelatin APPROVED BY Sometimes facilities prefer each of the diabetic and modified diets to be available on a WEEKLY basis rather than the daily basis. Each of the 13 different diabetic and modified diets can be produced in the same format as the regular diet

4 This page is the FALL CYCLE WEEK 4 REGULAR DIET MENU Monday MenuPlus Dietary Manual Copyright 2017 September, October & December Hash Brown Pattie 3 oz. Baked SF FF Cooked cereal French Toast 1 slice Cooked cereal Peanut Butter LS 2 tbsp Cream of Chicken Vegetable Soup LS ¾ cup Chili con Carne Soup LS ¾ cup Chicken Salad on (3 oz gr. Beef) Ham Sandwich (2 oz. Chicken) ( kidney beans) Lean Ham 2 oz. Croissant 1 each Saltine Crackers 4 each LS Swiss Cheese 1 oz Ritz Crackers 4 each Tossed Salad Mayonnaise LS 1 tbsp. Tomato Cucumber Greens Rye Bread 2 slices Salad Dill Pickle 1 each Pineapple Tidbits Peaches Orange 1 medium Vanilla Pudding OR Celery 3 sticks Beef and Barley Stew Chopped Steak 3 oz. Baked Fish in Lettuce (3 oz beef) Mashed Potatoes Pocket 3 oz LS Biscuit 1 each Mixed Vegetables Hash Brown Pattie 3 oz. Turnip Greens Tossed Salad Baked SF FF Greens SF Spinach Peaches Corn Bread 2 x 2 Cherry Cobbler Tropical Fruit Salad Cherry Jello Parfait October November December FALL CYCLE WEEK 4. Cooked cereal Waffles 1 each Turkey Sausage Pattie 2 oz. Creamy Beef and Beans 1¼ c. ( gr. beans) Carrot and Raisin Salad Bran Muffin 1 each Peaches OR Fresh Broccoli Baked Chicken Florida 3 oz. Baked Potato 1 medium Sour Cream FF 2 tbsp. Lima Beans & Turkey Bacon Tossed Salad Greens Sherbet Cooked cereal Rye Toast 1 slice Tomato Soup LS ¾ cup Grilled Cheese Sandwich LS Swiss 2 oz. Whole Grain Bread 2 sl. Spinach Salad Strawberries OR Fresh Cauliflower Stir Fry Beef & Vegetables (Beef 3 oz.) (vegetables ) Rice Pilaf Tossed Salad Greens Baked Apple 1 medium 2000 CALORIE REGULAR DIET & 1.5 GRAM LOW SODIUM (no added salt in preparation or at the table) Cooked cereal Hot Cinnamon Applesauce Bagel ½ each Cream Cheese 2 tbsp Milk 2% 8 oz Turkey Bacon Lettuce & Tomato Sandwich (2 oz. turkey bacon) (3 leaves lettuce) ( 2 slices tomato) LS Mayonnaise 1 tbsp. 2 sl. Whole grain bread Fruit Cocktail Whole Grain Bread 1 sl. OR Cucumber Slices Broiled Hamburgers 3 oz. Sandwich Bun 1 each Ketchup NAS 1 tbsp Mustard 1 tsp. Baked Beans NAS Coleslaw Pears Milk 2 % 8 oz. Cooked cereal Salad Apricots OR Pepper slices Sweet Potatoes Beans Mixed Fruit Salad APPROVED APPROVED BY BY MenuPlus Dietary Manual meets current USDA Dietary guidelines and the new MyPlate recommendations & state specific regulations in North Carolina, Texas, Maryland, & California. The new recommendations require any one over the age of 51, anyone who is African- American or anyone that is diabetic limit sodium intake to 1.5 grams of sodium. The limits of a 4 gram no added salt diet are gone as are the pyramids.

5 This page is the SUMMER CYCLE WEEK 3 THURSDAY ONLY for the CALORIE CONTROLLED & S There is a separate page for each day of each 28 day cycle This format allows you to easily see the differences between a 1200 calorie diabetic and a 1500 or 2,500 calorie diabetic diet. If they don t get the item the line is left blank. Higher calorie levels just double serving sizes. Here you can see the 1200 calorie does not get the bread exchange (corn flakes) or the fat exchange (margarine) so the line is left blank. MenuPlus Dietary Manual Copyright 2017 All Rights Reserved June, July & August NO CONCENTRATED SWEETS DIET Wheat Toast 2 sl. SF Salad 2 oz. tuna ( noodles ) Coleslaw Sherbet. SF 1200 CALORIE Wheat Toast 1 slice Jelly 2 tsp SF Salad 2 oz. tuna ( noodles ) Coleslaw Sherbet. SF 3 oz. on Kaiser Roll 1 ea 2 oz. Sauerkraut Sauerkraut Salad Salad SF SF Grapes 17 each Low fat Yogurt SUMMER CYCLE WEEK 3 THURSDAY 1500 CALORIE Jelly 1 tsp. SF Salad 2 oz. tuna ( noodles ) Coleslaw Sherbet. SF 2 oz. on Kaiser Roll 1 e Sauerkraut Salad SF 1800 CALORIE Scrambled Eggs 1 each Jelly 1 tsp. SF Salad 3 oz. tun ( noodles ) Coleslaw Sherbet. SF 3 oz. on Kaiser Roll 1 Sauerkraut Salad SF 2000 CALORIE SF Salad 3 oz. tuna ( noodles ) Coleslaw Sherbet. SF 3 oz. on Kaiser Roll 1 ea Sauerkraut Salad SF Grapes 17 each Grapes 17 each Grapes 17 each Grapes 17 each Blueberry Muffin 1 each Blueberry Muffin 1 each 2500 CALORIE Orange Juice 8 oz. Corn Flakes 1 SF Scrambled Eggs 2 each. SF Salad 2 cup 4 oz. tuna ( noodles ) Coleslaw Sherbet Banana 1 small. SF 4 oz. on Kaiser Roll 1 ea Sauerkraut Salad SF Grapes 17 each Blueberry Muffin 1 each CALORIE CONTROLLED & DIBETIC DIETS(No added salt to be used in preparation or at the table) 2800 CALORIE Orange Juice 8 oz. Corn Flakes 1 SF Scrambled Eggs 2 each. Wheat Toast 2 sl. SF Salad 2 cup 4 oz. tuna ( noodles ) Coleslaw Blueberry Muffin 2 oz. Sherbet Banana 1 small 6 oz. on Kaiser Roll 1 ea Sauerkraut Salad SF Grapes 17 each Low fat Yogurt Blueberry Muffin 1 each The Calorie Controlled & Diabetic Diets are exactly the same meals as the regular diet. The ONLY difference is whether they get the item or not.... and serving sizes are sometimes different on a diabetic diet. This is a copy of the SUMMER CYCLE WEEK 3 THURSDAY ONLY of the calorie controlled & diabetic diets. There is a separate page for each day of each cycle days per cycle x 4 cycles equals 112 pages for calorie controlled diabetic diets. Each of these separate diets are also available on the CD-ROM individually in a weekly diet format. Each manual can be ordered with either the Diabetic Diets and Modified Diets on a daily basis (as shown here) or a weekly basis (just like the regular diet).

6 This page is the FALL CYCLE WEEK 4 SUNDAY ONLY for the MODIFIED DIETS There is a separate page for each day of each 28 day cycle The MODIFIED DIETS do have a lot of changes, so the REGULAR DIET is repeated... just as a point of reference to see what the changes are. For over 30 years the MenuPlus dietary Manuals have always had a 4 gram no added salt diet and a 2 gram low sodium diet. The new USDA recommendations have necessitated that for the majority of people a 1,500 mg. or 1.5 gram low sodium diet is recommended. A 1 gram low sodium requires Salt Free bread, which is extremely difficult to find... generally you can find frozen salt free bread dough and you must bake the bread. MenuPlus Dietary Manual Copyright 2017 All Rights Reserved REGULAR DIET Repeated for Reference FALL CYCLE WEEK 4 SUNDAY Cooked cereal Salad Wheat Bread 1 sl. Apricots Sweet Potatoes Beans Mixed Fruit Salad See Separate Snack Menu for Choice 1 GRAM LOW SODIUM DIET Cream of Wheat Scram Eggs 1 ea. SF White Toast 1 sl. SF SF LS cheese SF Salad SF White Bread 1 sl. SF SF Apricots Sweet Pot SF Beans SF SF Mixed Fruit Salad ½ c SF MECHANICAL SOFT DIET Cream of Wheat Scrambled Eggs 1 ea. Stewed Tomatoes & Okr Salad Wheat Bread 1 sl. Apricots ground Sweet Potatoes Beans Mixed Fruit Salad LOW / FAT CHOLESTEROL DIET Cream of Wheat Eggbeaters ¼ cup LF LF cheese Stewed Tomatoes & Ok LF Salad Wheat Bread 1 sl. LF Apricots OR Fresh Broccoli Sweet Pot LF Beans LF LF Mixed Fruit Salad RENAL DIET Grape Juice 4 oz. Cornflakes Scram Eggs 1 ea. SF White Toast 1 sl. Milk 2% 4 oz. LS cheese SF Salad SF White Bread 1 sl. Peaches ( drain fruit no syrup ) OR Fresh Cauliflower ½ c. But Noodles SF Beans SF White Bread 1 slice Mixed Fruit Salad ½ c SF GLUTEN FREE DIET Cream of Rice Gluten Free Scrambled Eggs 1 ea. 1 Gluten Free bread serving SF (Gluten Free Pasta) Salad 1 GF bread serving Apricots SF OR Cucumber Slices Pork Cutlet 3 oz. (no breading, batter or seasonings) Sweet Potatoes Beans 1 Gluten Free bread serving Mixed Fruit Salad ½ c. SF ( fruit cocktail SF SF Grape Juice 4 oz Grape Juice 4 oz Grape Juice 4 oz Grape Juice 4 oz Grape Juice 3 oz. Graham Crackers LS 3 sq. Graham Crackers LS 3 sq. Graham Crackers LS 3 sq. Graham Crackers LS 3 sq. Gluten Free Crackers Low fat 1 serving. MODIFIED DIETS (NO ADDED SALT TO BE USED IN PREPARATION OR AT THE TABLE) October, November & December SANDWICH DIET Cooked cereal Salad Apricots Sweet Potatoes Beans Mixed Fruit Salad See Separate Snack Menu for Choice There are actually seven different formats to the menus to meet every ones different needs. This manual is the most popular for ICF/IDD, MH, & waiver homes as it treats the sandwich lunch as a modified diet. There are two other manuals which have the sandwich lunch as the regular diet. The problem is that because of the new MyPlate recommendations the variety of sandwiches which can be used is extremely limited because of high sodium in most deli meats and cheeses. This is the first manual which by necessity must be product specific. In other words specify that deli meats should be low sodium, American cheese is gone replaced with low sodium Swiss cheese, salad dressings are gone replaced by vinegar & oil and many products specify No Added Salt. Fortunately of late it has been much easier than previously to find these products in most grocery stores.