Fillable Printable Free New Menu Template
Fillable Printable Free New Menu Template
Free New Menu Template
LUNCH/DINNER MENU TEMPLATE NYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name: Borough:
Menu Cycle Week:
*Also required are the following: high source of Vitamin C on a daily basis and a high source of Vitamin A three (3) times per week.
Senior Center Dir ector:
Date Prepared:
DFTA Nutritionist:
Date Approved:
MENU ITEMS
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Appetizer
Optional
Entrée
Required: 3 oz (cooked) protein
or equivalent
Grains
Required: 1-2 servings
Vegetables
Required: 1-2 servings
Fruit & Fruit Juice
Required: 1-2 servings
Milk & Yogurt
Required: 1 serving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or mayonnaise
LUNCH/DINNER MENU TEMPLATE NYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name: Borough:
Menu Cycle Week:
*Also required are the following: high source of Vitamin C on a daily basis and a high source of Vitamin A three (3) times per week.
Senior Center Dir ector:
Date Prepared:
DFTA Nutritionist:
Date Approved:
MENU ITEMS
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Appetizer
Optional
Entrée
Required: 3 oz (cooked) protein
or equivalent
Grains
Required: 1-2 servings
Vegetables
Required: 1-2 servings
Fruit & Fruit Juice
Required: 1-2 servings
Milk & Yogurt
Required: 1 serving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or mayonnaise
LUNCH/DINNER MENU TEMPLATE NYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name: Borough:
Menu Cycle Week:
*Also required are the following: high source of Vitamin C on a daily basis and a high source of Vitamin A three (3) times per week.
Senior Center Dir ector:
Date Prepared:
DFTA Nutritionist:
Date Approved:
MENU ITEMS
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Appetizer
Optional
Entrée
Required: 3 oz (cooked) protein
or equivalent
Grains
Required: 1-2 servings
Vegetables
Required: 1-2 servings
Fruit & Fruit Juice
Required: 1-2 servings
Milk & Yogurt
Required: 1 serving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or mayonnaise
LUNCH/DINNER MENU TEMPLATE NYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name: Borough:
Menu Cycle Week:
*Also required are the following: high source of Vitamin C on a daily basis and a high source of Vitamin A three (3) times per week.
Senior Center Dir ector:
Date Prepared:
DFTA Nutritionist:
Date Approved:
MENU ITEMS
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Appetizer
Optional
Entrée
Required: 3 oz (cooked) protein
or equivalent
Grains
Required: 1-2 servings
Vegetables
Required: 1-2 servings
Fruit & Fruit Juice
Required: 1-2 servings
Milk & Yogurt
Required: 1 serving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or mayonnaise
LUNCH/DINNER MENU TEMPLATE NYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name: Borough:
Menu Cycle Week:
*Also required are the following: high source of Vitamin C on a daily basis and a high source of Vitamin A three (3) times per week.
Senior Center Dir ector:
Date Prepared:
DFTA Nutritionist:
Date Approved:
MENU ITEMS
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Appetizer
Optional
Entrée
Required: 3 oz (cooked) protein
or equivalent
Grains
Required: 1-2 servings
Vegetables
Required: 1-2 servings
Fruit & Fruit Juice
Required: 1-2 servings
Milk & Yogurt
Required: 1 serving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or mayonnaise
LUNCH/DINNER MENU TEMPLATE NYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name: Borough:
Menu Cycle Week:
*Also required are the following: high source of Vitamin C on a daily basis and a high source of Vitamin A three (3) times per week.
Senior Center Dir ector:
Date Prepared:
DFTA Nutritionist:
Date Approved:
MENU ITEMS
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Appetizer
Optional
Entrée
Required: 3 oz (cooked) protein
or equivalent
Grains
Required: 1-2 servings
Vegetables
Required: 1-2 servings
Fruit & Fruit Juice
Required: 1-2 servings
Milk & Yogurt
Required: 1 serving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or mayonnaise
Menu Planning Guidelines
Appetizer
This meal component is not required
Entrée
Required: Minimum of 3 oz (cooked) protein or minimum of 19 grams protein for vegetarian meals
Recommended: Choose lean sources of protein when possible
Beef and Ground meat: Use 85%-90% lean ground meat and serve maximum 1 time per week
Poultry: Serve without the skin and limit dark meat (legs and thighs) to 1 time p er week; purchase lean or extra lean ground turkey
Fish: Serve fish that are high in omega-3 fatty acids such a s salmon and serve min imum 1-2 times per week
It is recommended that yo u serve a vegetarian meal 1 time per week
Grains
Required: 1-2 Servings
Minimum 1 serving if a starchy vegetable (such as potato, y ucca, plantain, peas, corn, etc.) is served
Minimum 2 servin gs if a starchy vegetable is not served
Examples inclu de bread, rice, past a, etc.
Recommended: Choose whole grains that contain a minimum of 2.5 grams of fiber per serving (examples: barley, brown rice, whole wheat bread, quinoa, etc.)
Vegetables
Required: 1-2 servings
Minimum 1 serving per day of a non-st archy vegetable;
Minimum 2 servings per day if a starchy vegetable is served (1 of the servings must be a non-starchy vegetable)
Recommended: Serve dark green leafy vegetables 2-3 times per week
Fruit & Fruit Juice
Required: 1-2 servings
Minimum 1 servin g per day of fruit or 100% fruit juice
Minimum 2 servings per day (1 juice a nd 1 fruit) when only one vegetable and juice is serve, or to help meet th e vitamin C or A requirements
Recommended: Serve fruit at least 3 times per week; Fresh fruit whenever possible
Milk & Yogurt
Required: 1 (8oz) serving
Milk should be 1% or skim and yogurt should be low-fat or fat-free
Dessert
This meal component is not required when fruit is served
If dessert is served, it should be free of trans fat
Recommended: It is recommended that you do not serve d essert on days when the entrée is high i n starch and/or high in fat
Condiments
This meal compone nt is not required wh en the overall meal is high in fat
