1 Project Update Estabrook Elementary School Lexington, Massachusetts September 10, 2010 Environmental Health & Engineering, Inc. 117 Fourth Avenue Needham, MA TEL FAX Indoor Air Levels of PCBs in indoor air have improved substantially Many rooms are now below the public health targets suggested by EPA (Table 1) Improvement is a direct result of flushing on September 4-5, 2010 and modifying existing ventilation systems to maximize delivery of outdoor air into the building (Table 2) Demonstrates that indoor air levels can be managed through ventilation Interior Identified a primary source and what is likely to be an important secondary source indoors Primary source Narrow bead of caulk around interior seams of panels that comprise the window wall (Figure 1) Applied sealant to prevent dermal contact with the primary source Plans in development to characterize emissions to air of sealed caulk Secondary source Ceiling tiles in original portions of the building No pathway for direct contact by students and teaching staff Maintenance staff advised to avoid contact Plan for removal of ceiling tiles in development Complete list of current results is provided in Table 3 Exterior Identified a likely additional primary source on the exterior Narrow bead of caulking along panels that comprise the window wall Plan for sealant or removal in development Further characterization of soil Finalizing plan and schedule today Erecting a snow fence along drip line of school perimeter to prevent inadvertent entry into work area and for precautionary reasons. Site-Specific Risk Assessment Completed and ready for review Used to develop indoor air screening levels for both long-term and short-term occupancy (Table 4) Based upon region-specific, school-specific, and updated dietary inputs (Tables 5 and 6) Page 1
2 Table 1 Air Sample Results for Polychlorinated Biphenyls as Homologs, Estabrook Elementary School, 117 Grove Street, Lexington, Massachusetts, July 22, 2010 September 6, 2010* Total PCBs (ng/m 3 ) Sample Location Round 1 a Round 2 b Round 3 c Room Room Room Room 6 1, Room 7A 5.19 Room Room 21A 410 Room Room 31A Room 39B 419 Room 39C Library Art Room 194 Teacher Work Room 138 Basement 227 Ceiling plenum (39C) 562 Outdoors <3.79 <5.00 <4.20 PCB polychlorinated biphenyl ng/m 3 nanograms per cubic meter air sample not collected at that location a b c * Round 1 samples collected July 22, 2010 Round 2 samples collected on August 25, 26 or 27, 2010 Round 3 samples collected on September 6, 2010 PCB concentration analysis performed by Alpha Analytical Inc., using U.S. Environmental Protection Agency (EPA) Method 10A (GC/MS-SIM). Page 2
3 Table 2 Outdoor Air Ventilation (cubic feet per minute) Measured in Rooms with Unit Ventilators at Estabrook Elementary School, 117 Grove Street, Lexington, Massachusetts, September 5, 2010 Location Ventilation Rate a (cfm) Room b Room c Room Room Room 6 <100 c Room Room Room Room 21A 440 Room Room 23 c Room Room Room c Room 31A d Room 31B 190 Room 39C 460 Teacher s Work Room 520 Library 2,190 cfm cubic feet per minute a b c d Operating at full outdoor air delivery unless noted otherwise Temporary, supplemental outside air delivery in room (1,200 cfm) Unit not fully operational Unit not operational at all times; 600 cfm when operating Page 3
4 Figure 1 Primary Source Caulking on Interior Panel within Window Frame Page 4
5 Table 3 Bulk Sample Results for Polychlorinated Biphenyls from Estabrook School, Lexington, Massachusetts, September 2, 2010 Building Material Description Total PCBs 1 (ppm w ) Ceiling Tile Room 39C, standard new ceiling tile 4.5 Room 39C, shiny new yellow fiberglass back ceiling tile 8.9 Room 6, white tile, smooth new face/coating 14.3 Room 6, white tile, standard new face/coating Room 39C, old ceiling tile (duplicate) Room 6, white tile, shiny new face/coating (duplicate) Room 6, white tile, old face/coating Cove Base Room 6, green cove base under windows 160 Room 6, green cove base with mastic 170 Room 36B, green cove with black mastic 140 Caulking Hallway, interior caulk adjacent to exit, outside room Room 39B, interior caulk joint, adjacent panel to ventilator 1,830 Room 6, interior caulk joint 29,400 Insulation Room 39C, fiberglass insulation BRL <4.3 Room 6, insulation paper with clear adhesive 6.1 PCB ppm w polychlorinated biphenyl parts per million by weight 1 PCB concentration analysis performed by Groundwater Analytical, Inc., using U.S. Environmental Protection Agency (EPA) method 8082 (GC/ECD). Aroclor 1016, 1221, 1232, 1242, 1248, 1254 and 1260 tested. Page 5
6 Table 4 Comparison of EPA Risk Guidance Values and Site-Specific Risk Guidance Values for Estabrook Elementary School, 117 Grove Street, Lexington, Massachusetts Exposure Scenario Benchmarks Units Background School + Background Reference Level EPA RfD for Arochlor 1254 Pre-school (3 to <6) EPA Elementary (6 to <12) Staff (Adult) Pre-school (3 to <6) Estabrook Elementary Pre-school with Lextended Day Program (3 to <6) Elementary (6 to <12) Staff (Adult) ng/kgday ng/kgday Long-term 1 Short-term 2 Target PCB in School Indoor Air ng/m Target PCB in School Indoor Air ng/m ,126 2, ,240 EPA U.S. Environmental Protection Agency RfD reference dose PCB polychlorinated biphenyl ng/kg-day nanograms per kilogram per day ng/m 3 nanograms per cubic meter 1 2 Long-term exposure scenario assumes entire school year Short-term exposure scenario assumes 20 days of exposure at maximum PCB concentrations and remainder of school year at levels below EPA guidance values Page 6
7 Table 5 Summary of Selected Inputs to Screening Level Calculations Parameter Unit EPA Default Values Pre-school Elementary (3 to <6) (6 to <12) Staff (Adult) Pre-school (3 to <6) Estabrook School Specific Values Pre-school with Lextended Elementary Day Program (3 to <6) (6 to <12) Staff (Adult) EPA Assumptions C air -indoor ng/m Mean total PCB concentration (sum of PCBs containing 3 to 7 chlorines) in air from 10 homes in Toronto, Canada was 6.9 ng/m 3 (range = 1.1 to 14.4 ng/m 3 ; 95th percentile = 14.2 ng/m 3 )(Harrad et al., 2009). C air -outdoor ng/m Harrad et al. (2009) estimated the average total PCBs in outdoor air in Toronto, Canada to be 0.51 ng/m3 (range = 0.1 to 1.4 ng/m3; 95th percentile = 1.2 ng/m3). C dust μg/g Mean total PCB concentration (sum of PCBs containing 3 to 7 chlorines) in dust samples collected from 20 homes in Austin, TX was 0.22 ug/g; range was to 0.62 ug/g and 95th percentile value was 0.52 ug/g (Harrad et al., 2009). The profile indicated that PCBs 1254, 1260, and 1242 dominated. C soil μg/g Urban background concentration of PCBs in soils (0.05 ug/g) based on samples collected from parks in Helsinki, Finland (concentration in Tampere, Finland parks was ug/g)(priha et al., 2005). Data for U.S. background concentrations are limited. Diet μg/kg-day 8.0E E E E E E E-03 Based on FDA total diet study for foods collected in 1997 in ATSDR (2000). School Days days/yr The assumed exposure duration for children ages 3 to <19 is 180 days/year; 185 days/year is assumed for teachers/staff and daycare children; upper range may be 208 days/years for staff and daycare. Based on NCES (2009) data for 2006, the minimum number of days in school as required by States having such requirements, ranges from 160 to 187 days/year, with 180 days/year being the most common requirement (30 of 44 States). It is reasonable to assume that some schools run summer camp programs and the days spent at school for some children and staff may be as high as 240 days ( days of summer camp). School Hours hr/day Mean total time in school (ETst) was assumed to be 6.5 hours/day for school age children and pre-school age (3 to <6 years) and 8 hours/day for adults and daycare toddlers (ages 1 to <3 years). Times spent attending school full-time from U.S. EPA (2008; Table 16-16) are 6.4, 6.1, 6.5, 6.7, and 5.8 hours/day for children ages 2 to <3, 3 to <6, 6 to <11, 11 to <16, and 16 to <21 years, respectively. Upper percentile (95th) values for these age groups of children are 10.5, 9.7, 8.3, 8.1, and 8.7 hours/day, respectively. The assumption of 6.5 hours/day appears to be supported by data provided by NCES (2009) for the minimum required length of hours/year in school by state. Among the states with such requirement, the highest is 1,137 hours/year or 6.3 hours/day, assuming 180 days/year in school (average for all states is a minimum time in school of 5.5 hours/day, assuming 180 days/year). Indoor at school hr/day Estimated as the sum of indoor (Etsi) and outdoor time (Etso) at school. Outdoor at school hr/day Estabrook School Assumptions Geometric mean total PCB concentration (sum of 65 congeners) in outdoor air samples (n=16) collected from homes in Dartmouth and New Bedford Downtown, MA was 10 ng/m 3 ; range was 5.2 to 51 ng/m 3 (Vorhees et al., 1997). Geometric mean total PCB concentration (sum of 65 congeners) in outdoor air samples (n=20) collected from homes in Dartmouth and New Bedford Downtown, MA was 0.6 ng/m 3 ; range was 0.1 to 8.2 ng/m 3 (Vorhees et al., 1997). Geometric mean total PCB concentration (sum of 65 congeners) in dust samples (n=15) collected from homes in Dartmouth and New Bedford Downtown, MA was 0.69 ug/g; range was 0.26 to 3.6 ug/g and median value was 0.71 ug/g (Vorhees et al., 1999). Geometric mean total PCB concentration (sum of 65 congeners) in yard soil samples (n=16) collected from homes in Dartmouth and New Bedford Downtown, MA was 0.06 ug/g; range was to 0.29 ug/g and median value was ug/g (Vorhees et al., 1999). Calculated based on FDA total diet study for food collected in Based on survey conducted at Estabrook School. EPA C ng/m 3 μg/g μg/kg-day U.S. Environmental Protection Agency concentration nanograms per cubic meter micrograms per gram micrograms per kilogram per day Page 7
13 Table 6 Continued 281 Pizza, cheese and pepperoni, regular crust, from pizza carry-out 283 Soup, bean w/ bacon/pork, canned, cond, prep w/ water 285 Clam chowder, New England, canned, cond, prep w/ whl milk 286 Ice cream, regular, vanilla 287 Sherbet, fruit-flavored 288 Popsicle, fruit-flavored 290 Doughnut, cake-type, any flavor 291 Brownie 292 Sugar cookies 293 Candy, hard, any flavor 294 Pretzels, hard, salted 295 Syrup, chocolate 296 Jelly, any flavor 298 Yellow mustard 299 Black olives 300 Sour cream 305 Coffee, from ground 306 Carbonated beverage, fruit-flavored, reg 307 Fruit drink (10% juice), canned or bottled 309 Infant formula, soy-based, RTF 313 BF, bananas 317 BF, teething biscuits 318 Salmon, steaks/fillets, baked BF, squash 323 BF, cereal, oatmeal, dry, prep w/ water 324 BF, cereal, rice, dry, prep w/ water 325 BF, cereal, rice w/apples, dry, prep w/ water 326 BF, veal and broth/gravy 327 BF, lamb and broth/gravy 328 BF, turkey and broth/gravy 331 Meal replacement, liquid RTD, any flavor 332 Cottage cheese, creamed, lowfat (2% milk fat) 333 Sour cream dip, any flavor Page 13
14 Table 6 Continued 334 Beef steak, loin/sirloin, broiled 335 Luncheon meat (chicken/turkey) 336 Chicken breast, fried, fast-food (w/ skin) 337 Chicken thigh, oven-roasted (skin removed) 338 Chicken leg, fried, fast-food (w/ skin) 339 Catfish, pan-cooked w/ oil <DL <DL <DL 340 Tuna, canned in water, drained 341 Refried beans, canned 342 White beans, dry, boiled 343 Sunflower seeds (shelled), roasted, salted 344 Pancakes, frozen, heated 345 Breakfast tart/toaster pastry 346 Macaroni salad, from grocery/deli 347 Spaghetti, enriched, boiled 348 Apricots, canned in heavy/light syrup 350 Fruit juice blend (100% juice), canned/bottled 351 Cranberry juice cocktail, canned/bottled 352 Orange juice, bottled/carton 353 Potato salad, mayonnaise-type, from grocery/deli 354 Potato, mashed, prepared from fresh 355 Coleslaw, mayonnaise-type, from grocery/deli 356 Carrot, baby, raw 357 Lettuce, leaf, raw 358 Sweet potatoes, canned 359 Tomato salsa, bottled 360 Beef and vegetable stew, canned 361 Lasagna w/ meat, frozen, heated 362 Beef w/ vegetables in sauce, from Chinese carry-out 363 Chicken w/ vegetables in sauce, from Chinese carry-out Page 14
15 Table 6 Continued 364 Fried rice, meatless, from Chinese carry-out 365 Burrito w/ beef, beans and cheese, from Mexican carry-out 366 Chicken filet (broiled) sandwich on bun, fast-food 367 Soup, Oriental noodles (ramen noodles), prep w/ water 368 Pudding, ready-to-eat, flavor other than chocolate 369 Cake, yellow w/ icing 370 Granola bar, w/ raisins 371 Candy bar, chocolate, nougat, and nuts 372 Popcorn, microwave, butter-flavored 373 Sweet & sour sauce 374 Brown gravy, canned or bottled 375 Salad dressing, creamy/buttermilk type, regular 376 Salad dressing, creamy/buttermilk type, low-calorie 377 Salad dressing, Italian, regular 378 Olive oil 379 Vegetable oil 380 Bottled drinking water (mineral/spring), not carbonated or flavored 381 Decaffeinated coffee, from ground 382 Decaffeinated tea, from tea bag 700 BF, cereal, barley, dry, prep w/ water 701 BF, cereal, mixed, dry, prep w/ water 703 BF, juice, apple-banana 704 BF, juice, apple-cherry 705 BF, juice, apple-grape 710 BF, juice, mixed fruit 711 BF, juice, pear 712 BF, juice, grape 713 BF, pears and pineapple 714 BF, plums w/ apples and/or pears 715 BF, bananas and pineapple Page 15
16 Table 6 Continued 717 BF, apricots w/ mixed fruit 719 BF, banana dessert 720 BF, peach cobbler/dessert 721 BF, fruit yogurt dessert 722 BF, dutch apple/apple cobbler 723 BF, arrowroot cookies 724 BF, zweiback toast 725 BF, cereal, oatmeal w/ fruit, prep w/ water 726 BF, chicken w/ rice 727 BF, beef and noodles/beef stroganoff 728 BF, vegetables and turkey 729 BF, macaroni and cheese 730 BF. apples with berries 731 BF, apples w/ fruit other than berries FDA PCB ppm <DL U.S. and Drug Administration polychlorinated biphenyl parts per million less than detection limit Page 16
1 VITAMIN K 1 (PHYLLOQUINONE) CONTENT OF COMMON FOODS s Food Category A. Fruits..2 B. Milk & Cheese...3 C. Eggs. 3 D. Legumes & Nuts.. 3 E. Meat, Poultry & Fish 4 F. Grain Products.. 5 G. Vegetables...
IMPACT FOOD FREQUENCY QUESTIONNAIRE FOOD DESCRIPTION LIST 1. ORANGES, TANGERINES, OR GRAPEFRUIT - include raw, whole, sections; include canned or frozen, sweetened or unsweetened, juice pack, light syrup
2000 Calorie Menus Breakfast Choose one of these menus for breakfast: 1. ½ c. unsweetened 60 15 g. 0 1 fruit pineapple 1 English muffin 120 30 g. 1 g 2 starches ¾ c. unsweetened dry 80 15 g. 1 g. 1 starch
Menu Planner Week of S U N BREAKFAST LUNCH DINNER M O N T U E W E D T H U F R I S A T Form Shopping Checklist FROZEN FOOD/JUICE Ice Cream Vegetables Prepared Dinners Juice CONDIMENTS Syrup Molasses Jelly/Jam
State Food Purchasing Program Standards Broccoli Vegetables: Fresh, Frozen, Canned, or Dried/Dehydrated Vegetables Raw or Cooked Vegetables Whole, Cut-up, or Mashed Vegetables 100% Vegetable Juice, Any
Page 1 of 8 Controlling Calcium and Phosphorus in Your Diet Calcium and phosphorus are minerals that are found naturally in many foods. Foods containing less than one point of calcium or phosphorus may
FOOD QUESTIONNAIRE This packet provides information for your individual nutrition report as well as a food questionnaire. First: Middle: Last: Company: Gender: Male Female Identification Number: Date of
Food Choice Lists for Kids and Teens Note to the Health Care Provider: This is a takehome client education handout. See Sections 2, 3, and 4 in the handbook. Food Choice Lists for Kids and Teens Carbohydrate
Low fibre diet In the past, the low fibre diet was called the low-residue diet. A low fibre diet contains less than 10 grams of fibre a day. Why do I have to follow a low fibre diet? A low fibre diet helps
What to eat when you have a partial bowel obstruction This information will help you choose what to eat when you have a partial bowel obstruction. It has general nutrition guidelines only. Talk to your
Sample Menu: The following is one week s sample menu plan which will help you get started on your nutrition program. You can make substitutions by using your healthy meal planning packet. 7 Exchanges STARCH/BREAD
MyPlate: What Counts as a Cup? What Counts as a Cup of Fruit? In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the Fruit Group. See the Chart 1 below.
SKIM AND VERY LOWFAT MILK foodseleodselectioncardsfoodselectioncardsfoodseleodselectioncardsfoodselectio ctioncards foodselectioncardsfoodselectiioncardsfood selectioncardsfoodselectiioncardsfood selectioncards
Sample Menu: The following is one week s sample menu plan which will help you get started on your nutrition program. You can make substitutions by using your healthy meal planning packet. The menus contain
Colegio de Señoritas El Sagrado Corazón Campus El Naranjo Science / English II Unit Amount of Food Group Tables 8th. FRUITS AMOUNT THAT COUNTS AS 1 CUP OF FRUIT OTHER AMOUNTS (COUNT AS 1/2 CUP OF FRUIT
My Meal Plan www.aurorabaycare.com This guide has been prepared for your use by registered dietitians. If you have questions or concerns, please call the nearest Aurora facility to contact a dietitian.
STARCH / BREADS, CEREALS, GRAIN GROUP 1 starch (serving) contains approximately: 15 grams carbohydrate, 3 grams protein, trace fat, 80 calories If you eat a starch food that is not on the list, the general
BREAKFAST Menu Examples Two 100% Juice Options; Orange Juice and another Orange Juice fortified with Calcium (minimum of 300 mg per 8 oz serving) and Vitamin D (minimum of 100 IU Orange Juice with Calcium
Patient Handouts 26 Nutrition Guidelines a Set a daily meal schedule (3 balanced meals and 2 healthy snacks). j Eat breakfast EVERYDAY. j Serve fruits and/or vegetables at every meal. (Aim to eat 5 servings
NEP-SBB 101 Menu Ideas for Spring Breakfast Lunch Dinner Snacks Sunday Blueberry Muffins Toasted Cheese on Baked Ham Lowfat Orange Juice Whole Wheat Bread Asparagus Yogurt Tomato Soup Scalloped Potatoes
Vegetables may be fresh, frozen, canned or dried/dehydrated and may be eaten whole, cut-up, or mashed. 100% Vegetable Juice is part of the vegetable group. Eat a variety of dark green, red and orange vegetables,
Meal Service Times Breakfast 7:15 to 8:15 a.m. Lunch 11:30 a.m. to 12:30 p.m. Dinner 4:15 to 5:30 p.m. How To Place Your Order There are 2 ways to place your order: 1. A meal service host will personally
Meal Service Times Breakfast 7:30 to 8:30 a.m. Lunch 11:30 a.m. to 12:30 p.m. Dinner 4:30 to 5:30 p.m. How To Place Your Order There are 2 ways to place your order: 1. A meal service host will personally
Sample Menu: The following is one week s sample menu plan which will help you get started on your nutrition program. You can make substitutions by using your healthy meal planning packet. 6 exchanges STARCH/BREAD
Client Name Date RDN/DTR Email Phone Nutrition and Eating Habits Questionnaire Why do you want nutrition counseling at this time? Please list the food and drinks you have consumed in the past 24 hours.
Name: Dietitian: Telephone Number: Email: Eating Simply With Renal Disease There is a lot of information in this little nutrition guide. The important thing is to feel comfortable with what you can eat!
Beans and Lentils Baked beans 1 cup 60 4 Lentils ½ cup 20 1 Other cooked beans: black, kidney, garbanzo, navy ½ cup 21 1 ½ Breads Bagel (most bagel shops) 1 large 60 to 75 4 to 5 Bread: pumpernickel, rye,
Nutrition Guidelines Encourage exclusive breastfeeding until 6 months of age and maintenance of breastfeeding after introduction of solid food until at least 2 months of age Set a daily meal schedule (3
Welcome! Welcome to Marymount Hospital. We want to make your stay with us as convenient and enjoyable as possible, and we are very pleased to offer Fresh Request, a distinctive room service dining experience.
Meal Service Times Breakfast 7:30 to 9 a.m. Lunch 11:30 a.m. to 1 p.m. Dinner 4:30 to 6 p.m. How To Place Your Order 1. A meal service host will personally contact you each day for your meal selections.
H h c o use n a R FAMILY RESTAURANT Open Monday - Thursday 6AM to 9PM Friday and Saturday 6AM to 10PM Sunday 7AM to 9PM Breakfast 6AM to 2PM Lunch 11AM to 2PM 2931 Columbiana Rd Vestavia Hills, AL 35216
1 FMMP Diet Questionnaire: 2007 and 2008 Instructions for completing the questionnaire INTRODUCTION Your diet is important to your health! We have not asked you about your diet since the first FMMP questionnaire.
Week 1 Monday, March 1 Tuesday, March 2 Wednesday, March 3 Thursday, March 4 Friday, March 5 1/3c Cheerios Croissants, with raspberry jam Dole Frozen Fruit Bar Cinnamon French Toast, with maple syrup Popsicles
Meal Service Times Breakfast 7 to 9 a.m. Lunch Noon to 1:30 p.m. Dinner 5 to 6:30 p.m. How To Place Your Order There are 3 ways to place your order: 1. A meal service host will personally contact you each
Meal Service Times Breakfast 7 to 9 a.m. Lunch 11 a.m. to 1 p.m. Dinner 4 to 6 p.m. How To Place Your Order A host or hostess will personally contact you each day for your menu selections. If you are not
Eating After Your Ileostomy Information for patients and families Read this booklet to learn: how you should eat and drink after your ileostomy surgery important tips to remember a list of foods that will
ID: Home Food Inventory Date: / / Look in areas in your home where your household stores food, including the refrigerator, freezer, pantries, cupboards, and other storage areas (list follows in that order).
NAME: NAME: NAME: *=SUGGESTED MEAL SELECTIONS S U N D A Y ** = CCD BREAKFAST AMT LUNCH AMT DINNER AMT Vegetable Soup Cranberry Juice (Not for CCD) Tomato Bisque Oatmeal /4 c *Orange Glazed Baked Ham Tilapia
At Breakfast At Lunch At Super Take 1 unit for grams of carbohydrate Take 1 unit for grams of carbohydrate Take 1 unit for grams of carbohydrate To determine the amount of insulin you need to take before
Meal Service Times Breakfast 7 to 8:30 a.m. Lunch Noon to 1:30 p.m. Dinner 5 to 6:30 p.m. How To Place Your Order There are three ways to place your order: 1. A meal service host will personally contact
Aurora Public Schools Nutrition Services GO SLOW WHOA Criteria and Food Chart Adapted from the Texas CATCH (Coordinated Approach To Child Health) and the We Can! Program 1, 2 The GO SLOW WHOA List is a
Top Ten ANDI Scores ANDI stands for "Aggregate Nutrient Density Index." An ANDI score shows the nutrient density of a food on a scale from 1 to 1000 based on nutrient content. ANDI scores are calculated
ID Number Jan Feb Mar Apr May Jun Jul Aug Sep Oct v Dec Today's Date MONTH YEAR PLEASE PROVIDE: PLEASE DO NOT WRITE IN THIS AREA [SERIAL] Food Frequency Questionnaire - - Use a. pencil only. Do not use
Regular Menu Revised October 2018 WELCOME TO ROOM SERVICE! We re excited to offer you a variety of meal options through Children s Hospital s Room Service. To place an order, dial extension 4-FOOD (4-3663)
Attachment 3 Cycle Menu B must be served with each breakfast, lunch and supper meal. must be served with snack as indicated. Between a child s first and Week One Monday Tuesday Wednesday Thursday Friday
Meal Service Times Breakfast 7 to 9:15 a.m. Lunch 11 a.m. to 1:30 p.m. Dinner 3:30 to 6 p.m. How To Place Your Order 1. A meal service host will personally contact you each day for your meal selections.
Catering To You Please browse through our menu & select your meal for breakfast, lunch or dinner. All of our meals are prepared fresh to order and will be delivered to your room. If you were out of your
UPMC Montefiore In-Room Dining How To Place Your Order There are 3 steps to place your order: 1. Dial 864-1800 between the hours of 6:30 a.m. and 8 p.m. 2. Identify yourself to the In-room Dining liaison
SAMPLE CHILD CARE MENUS The following 20-day cycle menu is a sample only. Portion sizes are for children ages 3 through 5 years. You may change any of the meals shown, rearrange the order or make substitutions
Sample Menu: The following is one week s sample menu plan which will help you get started on your nutrition program. You can make substitutions by using your healthy meal planning packet. 5 exchanges STARCH/BREAD
Heart Healthy Diet This diet is for people who have high cholesterol, heart disease, a history of heart disease in their family, or just want to make the right food choices to keep their heart healthy.
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 l 1 bowl of cold cereal (2 cups of cereal, 1 cup of low-fat milk) l 1 boiled egg (with small chunks of chicken) l 1 turkey sandwich ( or mustard optional; 1 slice
June 01, 2015 June 02, 2015 June 03, 2015 June 04, 2015 June 05, 2015 June 06, 2015 June 07, 2015 Pancake with Cheese Omelet Waffles with Fried Eggs French Toast Casserole Scrambled Eggs Vegetable Omelet
NAME: NAME: NAME: *=SUGGESTED MEAL SELECTIONS S U N D A Y ** = CCD BREAKFAST AMT LUNCH AMT DINNER AMT Oatmeal *Yogurt, Fruit & Assorted Muffin Cold Plate Butter Jelly** Salt Sugar /4 c Vegetable Soup *Beef
Month: 2018 School Age children may be served cereal fruit in substitution for hot breakfast in order to maintain their individual bus schedules Meals Snacks are subject to change without notice As stated
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
11/4/2018 11/5/2018 11/6/2018 11/7/2018 11/8/2018 11/9/2018 11/10/2018 Pancake or Toast Danish or Toast English Muffin or Toast French Toast Sticks or Toast Caramel Rollor Toast Toast Sweet Bread or Toast
Week One MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Colby Cheese Slice 100% Apple Juice Pears Raisins (1/4 cup) Cinnamon Apples Banana (1 whole) Cinnamon Raisin Bagel Multi Grain Cheerios Life Original Cereal
FIBER-RESTRICTED SAMPLE MENUS Fiber-Restricted Sample Menus Some types of cancer and cancer treatments may cause stomach discomfort and diarrhea. Your doctor may recommend that you follow a fiber-restricted
County of Lambton Student Nutrition PROGRAM Nutrition Standards TABLE OF CONTENTS Purpose of the Nutrition Standards... 3 What is a Healthy Snack or Healthy Meal According to the Nutrition Standards?...
SCHOOL MENU All items are analyzed using the most accurate information as of: 10-Dec-15 ALLERGY LIST Mary Andreae, MS, RD, LDN Email: firstname.lastname@example.org Phone: 423-209-5679 Items denoted with an contain
Room Service The Nutrition Services Department is pleased to offer Room Service for all patients. The Hospital menu is enclosed. If a food item is not on the menu, please ask and we will do our best to