National School Lunch Program Menu Project
Objective
The School Food Service Menu Project will provide interns with an opportunity to become familiar with the National School Lunch Program.
Description
Each intern was responsible for reviewing and familiarizing themselves with the nutrition standards in the National School Lunch Program. Interns were assigned to teams with an appointed lead to complete the project. As a group, a five day themed menu and five day nutritional analysis were developed for grades 9-12 applying the associated nutrition requirements for this specific age group. Each intern was expected to participate equally in the group project. A peer evaluation form for the group work was completed by each intern upon completion of the project to evaluate each intern’s level of participation.
Competencies Met
CRD 3.3 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management
CRD 3.6 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals
CRD 2.5 Demonstrate active participation, teamwork and contributions in group settings
CRD 3.6 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals
Executive Summary
School lunch is an important part of every elementary student's day. The National School Lunch Program, funded by the USDA, has continually evolved over the years in order to meet stricter nutrition regulations. Registered dietitians play a large role in helping schools comply with regulations and it is important to understand how to meet these nutrition guidelines while providing students with appetizing meals.
The School Food Service Menu Project will provide interns with an opportunity to become familiar with the National School Lunch Program.
Description
Each intern was responsible for reviewing and familiarizing themselves with the nutrition standards in the National School Lunch Program. Interns were assigned to teams with an appointed lead to complete the project. As a group, a five day themed menu and five day nutritional analysis were developed for grades 9-12 applying the associated nutrition requirements for this specific age group. Each intern was expected to participate equally in the group project. A peer evaluation form for the group work was completed by each intern upon completion of the project to evaluate each intern’s level of participation.
Competencies Met
CRD 3.3 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management
CRD 3.6 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals
CRD 2.5 Demonstrate active participation, teamwork and contributions in group settings
CRD 3.6 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals
Executive Summary
School lunch is an important part of every elementary student's day. The National School Lunch Program, funded by the USDA, has continually evolved over the years in order to meet stricter nutrition regulations. Registered dietitians play a large role in helping schools comply with regulations and it is important to understand how to meet these nutrition guidelines while providing students with appetizing meals.