Fillable Printable Sample Food Menu Template
Fillable Printable Sample Food Menu Template
Sample Food Menu Template
LUNCH/DINNER MENU TEMPLATENYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name:Borough:
Menu CycleWeek:
*Also requir ed 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 Director:
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 se rving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or m ayonnaise
LUNCH/DINNER MENU TEMPLATENYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name:Borough:
Menu CycleWeek:
*Also requir ed 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 Director:
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 se rving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or m ayonnaise
LUNCH/DINNER MENU TEMPLATENYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name:Borough:
Menu CycleWeek:
*Also requir ed 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 Director:
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 se rving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or m ayonnaise
LUNCH/DINNER MENU TEMPLATENYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name:Borough:
Menu CycleWeek:
*Also requir ed 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 Director:
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 se rving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or m ayonnaise
LUNCH/DINNER MENU TEMPLATENYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name:Borough:
Menu CycleWeek:
*Also requir ed 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 Director:
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 se rving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or m ayonnaise
LUNCH/DINNER MENU TEMPLATENYC DEPARTMENT FOR THE AGING
BUREAU OF SENIOR CENTERS
NUTRITION SERVICE
Senior Center Name:Borough:
Menu CycleWeek:
*Also requir ed 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 Director:
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 se rving
Dessert
Optional
Condiments
Optional: Ex. Oil, Trans Fat Free
Margarine, butter or m ayonnaise
Menu Planning Guidelines
Appetizer
This meal component is not required
Entrée
Required: Minimum of 3 oz (c ooked) protein or minimum of 19 grams protein for vegetaria n me als
Recommended: Choose lean sources of protein when possible
Beef and Grou nd 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 per week; purchase lean or extra lean ground turkey
Fish: Serve fish that are high in omega-3 fatty acids such as salmon and s erve minimum 1-2 times per week
It is recommended that you serve a vegetarian meal 1 time per week
Grains
Required: 1-2 Servings
Minimum 1 ser ving if a starchy vegetabl e (such as potato, yucca, plantai n, peas, corn, etc.) is served
Minimum 2 serv ings if a starchy vegetable is not served
Examples incl ude bread, rice, pasta, 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 ser v ing per day of a non-starchy 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 serv ing per day of fruit or 100% fruit juice
Minimum 2 ser v ings per day (1 juice and 1 fruit) when only one vegetable and juice is serve, or to help meet the vitamin C or A requirements
Recommended: Serve fruit at least 3 times p er week; Fresh fruit whenever possible
Milk & Yogurt
Required: 1 (8oz) serv ing
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 hig h in starch and/or hig h in fat
Condiments
This meal compo nent is not required when the overall me al is high in fat
