Food Service Improvement Plan
FOOD SERVICE IMPROVMENT PLAN
2009-2010
Menus will be analyzed and the following actions will be addressed:
Breakfast:
o Decrease Cholesterol: On weeks
that eggs are served, processed meats (little smokies, turkey ham,
sausage, etc.) will only be allowed once that week. Eggs will only be
served for breakfast no more than once per week. On weeks where eggs
are not served, processed meats will not be served more than twice per
week.
o Increase Fiber: Fresh fruits
will be increased by substituting juice on days that cereal is being
served. Efforts will be made to replace enriched flour based pancakes,
waffles, and muffins with whole grain products. Oatmeal offerings will
increase with fruit toppings to encourage participation in the meal.
Lunch:
o Decrease Sodium: High sodium
processed meats will be reduced. Entrées containing more than 1000 mg of
sodium will be limited to no more than once per week. Items include
but are not limited to Fajitas and Lunch Meats.
o Decrease total fat: Reducing the
number of times processed meats are served to reduce sodium will also
have a direct effect of reducing fats along with our plans to reduce
saturated fats.
o Decrease Saturated fat: Reducing
the number of times processed meats are served to reduce sodium will
also have a direct effect of reducing saturated fats. Targets will be
set to limit current offerings containing > 5.00 g of saturated fats
to only one per lunch menu and no more than twice per week.