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Menu Planning

 

Menu Planning Tools

 

Meal Pattern Tables

The substitution of vegetables for fruit flexibility (SP06-2020) is effective until June 30th, 2021.

In a Nutshells

Menu Planning Worksheets

Lunch

Breakfast

Weekly Nutrient Calculators

For 6-day and 7-day worksheets and a 7-day weekly nutrient calculator, visit the RCCI webpage

Food Buying Guide (FBG)

Meal Pattern Flexibilities

Serving Meals during COVID-19

Crediting
CN Labels and PFS
International Meals

Menu Ideas

In-House Yield Study
Offer versus Serve (OVS)

OVS is required only for 9-12 students at lunch, but optional (and encouraged) for K-8 at lunch and K-12 at breakfast.

  • At breakfast, schools must offer at least four food items and students must select at least three food items, one of which is 1/2 cup fruit and/or vegetable.
  • At lunch, schools must offer all five components and students must select at least three components, one of which is 1/2 cup fruit and/or vegetable.

For specific quantities of what to offer each age/grade group, please refer to the meal pattern tables under the Menu Planning Tools heading.

Food Waste

For information about sharing/no thank you tables and donating food to charitable organizations, please visit the Food Waste and Donations section of the Food Safety webpage.

Field Trip Meals
Salad Bars
Vegetarian
Sodium
Additional Resources

Contact

Contact a Public Health Nutritionist with any menu planning questions.