Item serving size notes Dairy Egg Breakfast items - daily CEREAL
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1 Harford County Public Scools Food and Nutrition Services Harford Glen Residential Menu Allergen List Breakfast items daily CEREAL Wole Egg Soy Weat Fis Sellfs CerealApple Jack (reduced sugar; wole grain) * 1 bowlpak 1.0 oz Kellogg s 8 grams sugar C C 9/12/2013 CerealFroot Loops (reduced sugar; wole grain) * 1 bowlpak 1.0 oz Kellogg's 8 grams sugar C C 9/12/2013 CerealFrosted Flakes (reduced sugar; wole grain) * 1 bowlpak 1.0 oz Kellogg's 7 grams sugar C C 9/12/2013 CerealMini Weats (cinnamon) * 1 bowlpak 1.0 oz Kellogg's 6 grams sugar C 9/12/2013 CerealRice Cex (special diets only) * 1 bowlpak 1.0 oz General Mills 2 grams sugar no Big 8 allergens 3/13/2014 CerealScoobyDoo (reduced sugar; wole grain) * 1 bowlpak 1.0 oz Kellogg's 5 gram sugar C 9/12/2013 GRAHAMS Graams, Elfin Cinnamon * 1 pkg (1 oz) Keebler 8 gm sugar C C 9/13/2013 Graams, Scooby Snacks * 1 pkg (1 oz) Keebler 8 gm sugar C C 9/13/2013 JUICE Juicedispenser all flavors 100% juice * 4 oz small cup self servesize may v Imperial/Maxx no Big 8 allergens 1/27/2014 Juicedispenser all flavors 100% juice * 8 oz small cup self servesize may v Imperial/Maxx no Big 8 allergens 1/27/2014 MILK Milk, fat free strawberry * 8 oz skim milk C 9/5/2012 Milk, fat free cocolate * 8 oz skim milk C 9/5/2012 Milk, fat free wite * 8 oz. Skim C 9/5/2012 Milk, low fat 1% wite * 8 oz 1% low fat C 9/5/2012 Milk, Soymilk, vanilla (special diets) * 8 oz Kikkoman/Pearl C 7/1/2013 YOGURT Yogurt vanilla self serve * 2 oz scoop Upstate Farms 5 lb tub C no gelatin 3/7/2014 Yogurt strawberry self serve * 2 oz scoop Upstate Farms 5 lb tub C no gelatin 3/7/2014 Breakfast entrees (see menu for day ser * Breakfast pizza * 3.31 oz Tony's (Turkey sausage) C C C (turkey sausage) 9/5/2013 Frenc toast sticks * 3 sticks Farm Ric C C C 9/5/2013 syrup * 1 oz (serving size may be 2 oz for some items) No Big 8 allergens 7/1/2013 Breakfast sandwic am, egg and ceese on croissant * 1 eac Breakfast Hot C C C C C C 1/27/2014 Coffee cake * 1 piece (1/30 seet pan) Gage C C C 9/5/2013 *weat allergen indicator also includes any gluten ingredients
2 Harford County Public Scools Food and Nutrition Services Harford Glen Residential Menu Allergen List Lunc items daily options Items subject t 0 SOUPS Wole Egg Soy Weat Fis Sellfs Soup, Beef Vegetable * 4 oz LuncHot C C 9/11/2013 Soup, Beef Vegetables wit noodles 4 oz LuncHot C C 12/19/2013 Soup, Cicken or Turkey Noodle 4 oz LuncHot C C oter veg 9/12/2013 Soup, Cicken or Turkey Rice 4 oz LuncHot No Big 8 allergens 9/11/2013 Soup, Cicken Vegetable 4 oz LuncHot No Big 8 allergens 9/11/2013 Soup, Cream of Broccoli 4 oz LuncHot C C C 9/11/2013 Soup, Nortern Bean 4 oz LuncHot No Big 8 allergens 9/11/2013 Soup, Tomato canned (Heinz) cream of * 4 oz LuncHot C C 9/11/2013 Soup, Tomato Texas 4 oz LuncHot C C 9/11/2013 SANDWICH BREADS/ROLLS Bread, Deli Sandwic Flat, Wole Weat * 1 roll (2 sides) (43 grams) Arnold C C 9/12/2013 Bread, Flat Bread (pita square or round) 1 eac (1.96 oz) Fater's Table #01191/1188 C C 9/12/2013 Bread, Goldfis Flatbread 2 sliced (top and bottom) 1.5 oz Pepperidge Farms C sesame x contact possible 9/12/2013 Bread, Pretzel roll 1 roll (2 sides) (62 grams) J&J Snack foods #7051 C 9/12/2013 Bread, Sliced Rye 1 slice Butterkrust#341 C 8/6/2012 Bread, sliced weat * 1 slice Bimbo/Bakers Touc 5192 C C 9/12/2013 Bread, Wrap Red Cili 1 wrap (56 grams) Abuelita #420 C C 1/29/2014 Bread, Wrap Spinac 1 wrap (56 grams) Abuelita #416 C 1/29/2014 Bread, Wrap Tomato 1 wrap (56 grams) Abuelita #418 C 1/29/2014 Bread, Wrap Weat and Ceese 1 wrap (56 grams) Abuelita #419 C 1/29/2014 Croissant, Wole Grain 1 eac (2.2 oz) Bakecrafter #1133 C C C C 9/12/2013 Roll, WG Dinner 1 roll (33 grams) Bimbo Bakers Touc 7258 C C 9/12/2013 Roll, WG Hamburger * 1 roll (57 grams) Bimbo " WG Kaiser C C may contact sesame 9/12/2013 Roll, WG Hotdog 1 roll (57 grams) Bimbo 6375 WG Sausage C C may contact sesame 9/12/2013 Roll, WG Sub Roll 1 roll (76 grams) Bimbo 2649 WG Steak C C may contact sesame 9/12/2013 SANDWICH FILLINGS self serve portions may vary Ceese, American sliced * 1 slice (1/2 oz) Bongards #10049 C 1/27/2014 Cicken Salad, cunky * 1/2 cup LuncCold C C 9/5/2013 Deli meat, bologna (turkey) * 2.0 oz JennieO Contains no pork contains no pork 1/29/2014 Deli meat, am * 2.44 oz USDA C 1/29/2014 Deli meat, am (turkey) * 3.06 oz JennieO Contains no pork contains no pork 1/29/2014 Deli meat, salami (turkey) * 3.0 oz JennieO Contains no pork contains no pork 1/29/2014 Deli, turkey sliced * 3 oz Cargill /11/2012 Egg Salad * 1/2 cup LuncCold C C 9/9/2013 Ham Salad 1/2 cup LuncCold C C 9/9/2013 Hummus 1/4 cup Lunc Recipe Cook Smart 7/1/2013 Tuna Salad (no bread) * 1/2 cup LuncCold C C C 9/9/2013 Turkey Salad (no bread) 1/2 cup LuncCold C C 9/9/2013 *weat allergen indicator also includes any gluten ingredients
3 Harford County Public Scools Food and Nutrition Services Harford Glen Residential Menu llergen List COLOSSAL SALAD BAR OPTIONS self serve portions may vary Wole Egg Soy Weat Fis Sellfs Bean Salad, Marinated * 1/2 cup LuncCold No Big 8 allergens 9/12/2013 Beet Salad 1/2 cup LuncCold No Big 8 allergens 9/12/2013 Broccoli Salad 1/2 cup LuncCold C C C C C 9/12/2013 Carrot Raisin Salad 1/2 cup LuncCold C C 9/12/2013 Carrots & Celery Sticks (witout dip) * 4 eac LuncCold No Big 8 allergens 9/12/2013 Ceese, stick (marble) (oters are similar) * 1 stick (1 oz) Bongard's C 9/12/2013 Coleslaw 1/2 cup LuncCold C C 9/12/2013 Croutons * 8 cubes/ 1/4 slice bread LuncHot C C C 9/5/2013 Egg, Hard Cooked * 1 medium SunnyFres C C 9/13/2013 Fruit, see dinner list * Garden Salad * 1 cup LuncCold 9/12/2013 Pasta Salad 1/2 cup LuncCold C C 9/9/2013 Sunflower seeds 1 pkt 1 oz bag Sunric/Dakota Gourmet C 11/30/2010 Vegetable, raw, broccoli * 2 Tbsp *average No Big 8 allergens Vegetable, raw, cucumber * 2 Tbsp *average No Big 8 allergens Vegetable, raw, leafy green (average) * 1/4 cup *average No Big 8 allergnes Vegetable, raw, onion, copped * 2 Tbsp *average No Big 8 allergnes Vegetable, raw, pepper, bell * 2 Tbsp *average No Big 8 allergnes Vegetable, raw, tomato, grape * 4 average *average No Big 8 allergnes PB & J Crustless * 2.6 oz sandwic Smuckers 6960 C C 9/9/2013 PB & J Gramwic 2.2 oz wafer sandwic Advanced Pierre #A1290 C C C 9/9/2013 CONDIMENTS/DRESSINGS/FIXINGS Catsup 2 Tbsp (1 oz) (1/4 cup = 4 Tbsp); average 9/12/2013 Dressing, Salad Balsalmic Vinaigrette 1 oz (2 Tbsp) Naturally Fres No Big 8 Allergens 9/12/2013 Dressing, Salad Caesar 1 oz (2 Tbsp) Naturally Fres #122 C C C 9/12/2013 Dressing, Salad Frenc * 1 oz (2 Tbsp) Marzetti #80089 dyes yellow, blue, red 9/12/2013 Dressing, Salad Honey Mustard 1 oz (2 Tbsp) Marzetti #80066 C dye yellow 9/12/2013 Dressing, Salad Italian * 1 oz (2 Tbsp) Marzetti #80081 dye yellow; No Big 8 allerg 9/12/2013 Dressing, Salad Ranc Jalepeno 1 oz (2 Tbsp) Naturally Fres C C 9/12/2013 Dressing, Salad Ranc lite * 1 oz (2 Tbsp) Naturally Fres 1420 C C 9/12/2013 Dressing, Salad Raspberry Vinagrette * 1 oz (2 Tbsp) Kens 3/14/2014 Dressing, Salad Spicy Ranc 1 oz (2 Tbsp) Misc C C 9/5/2013 Hot Sauce 1 tsp Louisiana No Big 8 Allergens 3/13/2014 Jelly, grape * 1 Tbsp average Margarine bulk * 1 Tbsp Oasis C C 3/13/2014 Mayonnaise, Reduced Calorie * 1 Tbsp Cains C 9/13/2013 Mustard * 1 Tbsp Heinz 9/13/2013 Pickles, sweet * 5 slices Bay Valley 9/13/2013 *weat allergen indicator also includes any gluten ingredients
4 Harford County Public Scools Food and Nutrition Services Harford Glen Residential Menu Allergen List Wole Egg Soy Weat Fis Sellfs Naco cipsbaked corn cip (Tostidos) * 1 svg 9 cips Tostitos RF WG /10/2013 Suncips Garden Salsa * 1 oz bag FritoLay C C 1/24/2014 Suncips Harvest Ceddar * 1 oz bag FritoLay C C 1/24/ Fruit see dinner list Juice see breakfast list Milk see breakfast list Dinner Menu 0 DAY ONE (Monday) Cicken, Parmesan Encrusted * 1 breast fillet LuncHot C C C C 9/9/2013 Rice, Steamed brown * ½ cup LuncHot (same if contains peas&carrots) * * *soy and dairy from margarine 9/11/2013 Vegetables, broccoli, fres or frozen steamed * 1/2 cup LuncHot No Big 8 allergens 9/9/2013 DAY TWO (Tuesday) Lasagna Roll Ups wit sauce and ceese OR * 1 roll up prepared TastyBrands 801WG C C C 9/9/2013 Rotini wit Meat Sauce (beef crumbles) OR 8 oz LuncHot C C C beef 9/11/2013 Rotini wit Meat Sauce (turkey sausage crumbles OR 8 oz LuncHot C C turkey sausage 9/11/2013 Ravioli, Ceese wole grain in sauce OR 3 Ravioli LuncHot TastyBrand 804WG C C C 9/10/2013 Ziti Baked 8 oz JTM CP5598 C C C 9/11/2013 Vegetables, canned green beans * 1/2 cup LuncHot made witout margarine 9/11/2013 DAY THREE (Wednesday) PizzaDeep Dis Round * 1 round piece Scwans #78368 C C C 9/10/2013 PizzaCeese Bosco stuffed crust 1/8t pizza 4x6" Bosco 1422 C C C 9/10/2013 PizzaSicilian 4"x6" slice; 5 oz Big Daddy/Scwans C C C 9/10/2013 PizzaUno's wedge 1/8t pizza 5 oz wedge Unos WGCN16 C C C 9/10/2013 Vegetables, canned carrots * 1/2 cup LuncHot made witout margarine 9/11/2013 DAY FOUR (Tursday) Cicken, Oven "Fried" Cicken * Ave 3 oz/average serving Goldkist 7812 C C C 9/9/2013 PotatoesMased, prepared * 4 oz LuncHot Simplot C C 9/10/2013 Gravy * ¼ cup Cicken, beef or turkey Conestoga C C C C 11/9/2013 Vegetables, canned green beans * 1/2 cup LuncHot made witout margarine 9/11/2013 Cicken, Flame Broiled Breast 1 piece (no roll) LuncHot No Big 8 allergens 9/9/2013 *weat allergen indicator also includes any gluten ingredients
5 Harford County Public Scools Food and Nutrition Services Harford Glen Residential Menu Allergen List Wole Egg Soy Weat Fis Sellfs Dinner items daily options Items subject to availability Salad Bar see lunc list Juice see breakfast list Milk see breakfast list Cookie, baked cocolate cip 1 cookie (1 oz) ReadiBake C C C C C *nut cross contact possible 9/5/2013 Cookie, baked sugar 1 cookie (1 oz) ReadiBake C C C C C *nut cross contact possible 9/5/2013 Items suc as broccoli, green beans, carrots, California Vegetables, nonstarcy general ½ cup blend made witout margarine 9/11/2013 Vegetables, roasted ½ cup Lunc Recipe Cook Smart 7/1/2013 Vegetables, starcy ½ cup Items suc as corn and peas FRUIT Fruit fres, apple * 2 3/8 diameter *average Fruit fres, banana * 78 long *average Fruit fres, cantaloupe 1/8 melon *average Fruit fres, grapes, green or red 1/2 cup *average Fruit fres, oneydew 1/8 of 5¼ melon *average Fruit fres, kiwi 1 large *average Fruit fres, orange 2 3/8 diameter *average Fruit fres, peac 2 ½ diameter *average Fruit fres, pear * 1 medium *average Fruit fres, plum 2 1/8 diameter *average Fruit fres, strawberries 1/2 cup wole *average Fruit fres, watermelon 1/16 wedge *average Fruit, dried raisins box * 1 (3.95 oz) Horizon C C 12/3/2013 Fruit, dried craisins bag 1 pkg (1/4 cup) 1.16 oz Ocean Spray 1/8/2014 Fruitcanned, apple slices ot (cinnamon) 1/2 cup Misc Recipe 1/24/2014 Fruit canned, Applesauce ½ cup Moter s Maid, unsweetened 9/5/2013 Fruit canned, mandarin oranges * 1/2 cup Port Royal 9/5/2013 Fruit canned, mixed fruit 1/2 cup Port Royal 9/5/2013 Fruit canned, peac slices 1/2 cup DelMonte 9/12/2013 Fruit canned, pears 1/2 cup Seneca 9/12/2013 Fruit canned, pineapple 1/2 cup Roma 9/5/2013 Fruit canned, tropical mix 1/2 cup Dole no Big 8 Allergens 11/11/2013 *weat allergen indicator also includes any gluten ingredients
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Page1 Bread (WG) Dinner Roll Ottenberg s 1 roll Wheat, Soy 80 1 0 16 3 130 Flatbread Rich s 1 flabread Wheat, Soy, Milk (may contain sesame) 170 5 1 26 5 290 Hoagie Roll Ottenberg s 1 roll Wheat, Soy 140
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1 Tis allergen information was completed wit our most recent information and te information could cange at any time. Te allergen information contained witin may or may not be te most updated information.
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Carbohydrate List 2014/2015 Updated 9/11/14 Portion Size Reinhart # Primero Edge # Carbs Milk: 2% White 8oz 12g 1% White 8oz 12g 1% Flavored 8oz 25g Skim 8oz 12g Non fat Chocolate 8oz 24g Vegetables (1/2
Fresh Fruit & Juice: Apple 1 medium; 138 ct per case 14g
Carbohydrate List 2014/2015 Updated 9/11/14 Portion Size Reinhart # Primero Edge # Carbs Milk: 1% White 8oz 13g Skim 8oz 13g Non fat Chocolate 8oz 20g Non fat Strawberry 8oz 19g Vegetables (1/2 cup): Baked
2000 Uptown Foods Calorie Menus Breakfast
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9/5/2017- Last Updated Key: X-contains Ingredient, X-Equip - manufactured on shared equipment or in a plant that uses these allergens
Northside ISD Child Nutrition Department Middle/High by Service Day & Smart Snacks-Food Allergens Quick Reference List 2017/2018 ( Dairy, Eggs, Peanuts/Nuts, Soy, Wheat,, ) PLEASE READ BEFORE CONTINUING:
Planning Healthy Lunches
MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PREVENTION ET DE READAPTATION MINTO Planning Healthy Lunches About This Kit For most people, lunch is eaten away from home in the middle of a busy workday.
Cost of Staples. CEREALS & Unit Cost Unit Size Cost Per Serving Conversion Factor
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Updated on
2012-2013 Updated on 8-22-2012 Carbohydrate Content of Foods Beverages Apple Juice 4 oz = 14 gm CHO 8 oz = 28 gm CHO Chocolate Milk 8 oz = 28 gm CHO Grape Juice 4 oz = 16 gm CHO 8 oz = 32 gm CHO Orange
(revised 6/8/2018) Menu Item Carbs Calories
-B- Baked Ziti 40 368 BBQ Ham Sandwich 42 256 BBQ Rib Sandwich 40 350 Bosco Sticks 6 (2 Sticks Per Serving) Elementary 32 300 Bosco Sticks 7 (2 Sticks Per Serving) Secondary 48 440 Bread: WG Croissant
GPS Elementary Education-Nutritionals Portion Size Calories Fat (g) Carbs (g) Protein (g) Fiber (g)
Beverages Apple Juice 6 oz. 80 0 20 0 0 Fruit Punch Juice 6 oz. 90 0 22 0 0 Grape Juice 6 oz. 120 0 29 1 0 Orange Juice 6 oz. 90 0 19 0 0 Milk, Fat Free Chocolate 8 oz. 140 0 26 8 0 Milk, 1% White 8 oz.
CARBOHYDRATE COUNTS Food Item Serving Size Carbs
Food Item Serving Size Carbs Apple Cinnamon Loaf 2 oz. 26 g. Apple Honey Wheat WW Crisp 1/48th 28.24 g. Bagel Plain, whole grain 2 oz. 29 g. Bagelfuls Apple Cinnamon 2.5 oz 32 g. Bagelfuls Cinnamon 2.5
My Meal Plan. General Guidelines. Meal Plan
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South Spencer County Schools. Food and Health. Services. Carb Count
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Regular Menu Revised October 2018
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Zionsville Community Schools
Page 1 Recipe List 000009 Alfredo Sauce 1/2 cup 10.01 000064 Apples, Fresh EACH 20.97 000011 Applesauce 1/2 cup 21.98 000694 Apricots 1/2 cup 15.78 000989 Baby Carrots 1/2 cup 1/2cup 5.98 000577 Bagel
sat fat (g) (g) oatmeal, 1 cup cream of wheat, 1 cup egg, 1 large
breakfast items oatmeal, 1 cup 147 2.3.3 5.5 25 2.3 4 cream of wheat, 1 cup 149.5 0 4.5 31.5 364 1.5 egg, 1 large 71 4.9 1.5 6.5.4 70 0 bacon, 2 slices 89 7 2 6 0 355 0 pork sausage, 2 links 103 9.4 3.3
MENU ITEM SERVING SIZE CARB
Carbohydrate Count for School Meals IMPORTANT NOTICE PERTAINING TO NUTRITION AND INGREDIENT INFORMATION Cherokee County School District attempts to provide nutrition and ingredient information regarding
Common Food Allergens
Allergen: Cow's Milk, Butter, Cheese Breakfast Entrée Bagel-fuls, Strawberry Cinnamon Roll Mini Bagel, Strawberry & Cream Taco, Chorizo & Bean - Ind Pkg Banana Bread Cinnamon Whole Wheat Muffin Oatmeal
High School (9-12) Lunch Menu Nutrition Specifications
Entrees Beef, Meat Sauce & Pasta Casserole 3 oz. 21g 180 4.5g 210mg Catfish, Oven Fried 4 oz. 12g 186 1g 175mg Chicken, Korean BBQ 2.4 10g 150 1.5g 460mg Chicken, Drum Stick 2 ea. 5g/ea. 190/ea. 2.5g/ea.
Monday per serving per serving per serving per serving. Tuesday. Wednesday. Thursday. Friday
2014/2015 Middle School Menu Serving Size Calories Carb Grams Sodium mg Sat. Fat gm Monday per serving per serving per serving per serving Bosco Sticks Bosco 2 sticks 300 34 440 6 Marinara Sauce Commodity
Fat (grams) Sodium (mg)
APPLE SLICES APPLE, FRESH - FUJI APPLE, FRESH - FUJI APPLE, FRESH - GALA APPLE, FRESH - GALA APPLE, FRESH - GRANNY SMITH APPLE, FRESH - GRANNY SMITH APPLE, FRESH - GRANNY SMITH APPLE, FRESH - RED APPLE,
1pc French Toast. 1/2c Mandarin Oranges. 3/4c Milk. Chicken Chunks 10pcs= 1.5oz. 1/4c Glazed Carrots. 1/4c Pears. 1 WW Roll.
{Week 2} Meal Requirements Monday 9/3 Tuesday 9/4 Wednesday 9/5 Thursday 9/6 Friday 9/7 Fruit - 1/2 cup AGENCY CLOSED 1/2c Fruit Cocktail LABOR DAY 1/2 Turkey & Cheese Sandwich = 1.5oz Meat 1/4c Green
Week 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY. Cranberry Orange Muffins #$* Raspberries Milk. Bagel $ Cream Cheese * Cantaloupe Milk
Week 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Special K Cereal Cranberry Orange Muffins #$* Cantaloupe Toasted Oats Cereal French Toast Sticks #$* auce Baked Mac N Cheese $* Brussel Sprouts $* Whole
Elementary Nutrient Analysis Please check your menu for CHO information Updated: 8/1/18. Recipe / Ingredient Number. Serving Per Cont./ Pkg.
Fiber Fat LUNCH ENTREES R-32240 1 each Beef, Twin Pack Mini Cheeseburgers (2 ea) Don Lee 34 287 3 19.5 8 462 R-3306 1 each Beef, Hamburger on wheat bun Deluxe 31 290 3 17 11 540 I-20716 1 slice *Cheese,
Common Food Allergens
Allergen: Cow's Milk, Butter, Cheese Breakfast Entrée Bagel-fuls, Strawberry Cinnamon Roll Mini Bagel, Strawberry & Cream Taco, Chorizo & Bean - Ind Pkg Banana Bread Cinnamon Whole Wheat Muffin Oatmeal
Center Grove Secondary Schools Nutritionals Spring 2014 Menu Item Serving Calories Carbohydrates Protein Fat Entrées Size (g) (g) (g) Baked Penne
Entrées Size (g) (g) (g) Baked Penne w/meatsauce 1 serving 401 42 26 14 Baked Potato Bar (baked potato w/toppings) varies Baked Potato 1 potato 256 50 6 0 Cheddar Cheese 1 oz. 110 1 7 9 Taco Meat 2 oz.
1500 CALORIE HIGHER CARBOHYDRATE OPTION
Monday Serving Shredded wheat (2 biscuits) Orange (1, medium) Coffee (1 cup) - Empty calories 1% milk (75 ml for cereal + 30 ml for coffee) ½ milk and alternative Sandwich: ½ milk and alternative Cheese
635 Calypso Crush Vegetable Juice. 902 WG Kaiser Bun 992 WG Oatmeal Cookie 991 "Minion" Honey Grahams 907 Wheat Hot Dog Buns
Monday 7/30/2018 203 Macaroni & Cheese 217 Terriyaki Chicken with Brown Rice 626 Sweet Garlic Peas Tuesday 7/31/2018 611 Bagged Baby 624 Garlic Green Beans Wednesday 8/1/2018 205 Popcorn Chicken 253 Hot
Applesauce 1 cup 1 snack container (4oz) Cantaloupe 1 cup, diced or melon balls 1 medium wedge (1/8 of a med. melon)
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
0.0g SAT FAT. 480mg SODIUM 113 CALORIES. 25.3g CARBS 19 CALORIES. 6mg SODIUM. 4.4g CARBS. 5.0g CARBS 26 CALORIES. 22mg SODIUM BEANS, BAKED BUSH
BEANS, BAKED BUSH PER SERVING (1/2 c.) 113 0.0g 480mg 25.3g Made With: Beans Vegetarian Bush's Best 39400-01637 Beans, green, cooked from frozen, whole or cut (french or sliced lengthwise), drained, without
Menu Directions - Elementary Lunch
NK#000198 Meatball Hoagie: GFS 785860 Meatballs, Comm, Beef Red. Sodium 4 (73.7g) 5 150 3.5 220 9 12 1 Milk, Soy, Wheat JTM CP5035 Klost. 3736 Hot Dog Bun, WGR 1 bun 25 140 0 230 2 5 2 Wheat, Soy GFS 110960
PLYMOUTH CANTON COMMUNITY SCHOOLS HIGH SCHOOL BREAKFAST CARBOHYDRATE COUNTS
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PICA Spring Menu (Preschool) English
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
HARLEM MIDDLE AND HIGH SCHOOLS NUTRITIONALS. Banana, ea Carrots, Steamed 1/2 cup
2015-16 HARLEM MIDDLE AND HIGH SCHOOLS NUTRITIONALS NK Recipe Recipe Description Portion Size Cals g Protn g Carb or reference Apple, Ea. 113 ct. ea. 72 0.4 19.1 Apple Pack, 2 oz ea 30 0.0 7.0 Applesauce
This packet provides information for your individual nutrition report as well as a food questionnaire.
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Soy/Soy Protein Wheat Milk Fish
- School Nutrtion Department DISCLOSURE OF FOOD ALLERGENS ON-SITE Please note that all products may be made in a factory that contains 1 or more of the 8 allergens which are wheat, soy, egg, milk, shell,peanuts
Weigh to Wellness. Weight Loss Meal Plan BREAKFAST MENUS. Menu 3. Menu 1. Menu 2. Menu 4
BREAKFAST MENUS Each breakfast menu below contains 200-300 calories. Choose one breakfast menu for each day. Make your food choices from the Breakfast Choices list on the next two pages. Menu 1 Cold or
Lunch. Dinner. Calories Fat (g) Carbohydrates Protein (g)
MONDAY Burrito 1 egg white 17 0 0 5 1/4 cup low-sodium salsa 20 0 4 0 1 8-inch whole-wheat tortilla 110 2 23 4 1/2 cup grapes 48 0 12 0 Total 281 3 52 18 Note: Cook the egg white in a skillet with non-stick
UPMC Montefiore In-Room Dining
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DRY FOOD PRODUCTS Bid # Recap
100 168 CASE 6/118 oz Beans, Baked, Maple, Canned Bush's #1619 FSA 38.59 101 56 CASE 6/112 oz Beans, Refried, Canned. Rosarita #4430010641 FSA 49.36 102 50 CASE 96/1.13 oz Cereal, Honey Nut Chex, Bowlpak,
Meal Service Times. How To Place Your Order
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UPMC Passavant-Cranberry Dining Menu Meal Service Times
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Copyright 2006 American Dietetic Association. This handout may be duplicated for patient education.
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
Carbohydrate Counts- Lunch Items
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THIS INSTITUTION IS AN EQUAL OPPORTUNITY PROVIDER* *MENU S ARE PROVIDED BY A LICIENSED DIETICIAN.
{Week 4} Meal Requirements Monday 7/2 Tuesday 7/3 Wednesday 7/4 Thursday 7/5 Friday 7/6 Agency 1-Piece French Toast 1/2c Applesauce 1/4 cup hot or 1/3 cup Agency 1.5oz Taco Meat 1 WG Tortilla Shell Soft
EXCHANGE CONTENT ELEMENTS
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School District of Philadelphia Division of Food Services Full Service Schools Updated 8/2017
BREAKFAST ITEMS Appleways Bar, Oatmeal Apple 2.4 oz (1 bar 270 48 8 3 3 Appleways Bar, Strawberry 2.4 oz. (1 bar) 270 46 9 3 4 Blended Fruit Yogurt Cup 1 cup 100 20 0.5 0.5 3 Blueberry Parfait 1 parfait
Zionsville Community Schools Page 1 Allergens & Food Sensitivity Aug 5, 2016
Page 1 Allergens & Food Sensitivity Aug 5, 2016 000009 Alfredo Sauce YES NO NO NO NO NO NO NO 000064 Apples, Fresh NO NO NO NO NO NO NO NO 000011 Applesauce NO NO NO NO NO NO NO NO 000694 Apricots NO NO