MAY 2016
**FRESH ORGANIC FARM TO SCHOOL PRODUCE** OFFERED UPON AVAILABILITY
MEAL PRICES Breakfast Lunch Full Priced Student $ 1.75 $ 3.00 Reduce Priced Student (this year only)
$ .00 $ .00
Free Student No charge Adult Price $ 2.50 $ 3.75 Milk only $ .50
CLOVER MILK 1 % or Fat Free
Offered with all meals. Does not contain Growth Hormone-rBST
Lean and Green Kids.org Healthier for you & the planet
Vegetarian
Pre-Pay and SAVE ! RECEIVE A MEAL FREE Receive 1 FREE MEAL
When you pre-pay $50.00 Checks payable to NUSD-FANS
See our district web page for more information www.novatofans.org
Menu items are subject to change
www.facebook.com/NovatoWellness
FRESH SALAD BAR AND SUNBUTTER SANDWICHES AVAILABLE AS AN OPTIONAL LUNCH ITEM DAILY
Click here for The Daily Scoop
Monday Tuesday Wednesday Thursday Friday
2
Quesadillas (Cheese) Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
3
Baked Chicken Tenders Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
4
Nachos with Chicken Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
5
Chicken Breast Sandwich Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
6
Pizza (Cheese or Turkey Pepperoni)
Sunbutter/Honey Sandwich Cheese Sandwich
Fresh Salad Bar Seasonal Fruit
9
Macaroni & Cheese Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
10
Baked Popcorn Chicken Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
11
Nachos with Chicken Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
12
Deli Sandwich Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
13
Pizza (Cheese or Turkey Pepperoni)
Sunbutter/Honey Sandwich Cheese Sandwich
Fresh Salad Bar Seasonal Fruit
16
Nachos with Beans Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
17
Baked Chicken Tenders Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
18
BBQ Pork Rib Sandwich Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
19
Deli Sandwich Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
20
Pizza (Cheese or Turkey Pepperoni)
Sunbutter/Honey Sandwich Cheese Sandwich
Fresh Salad Bar Seasonal Fruit
23
Macaroni & Cheese Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
24
Baked Popcorn Chicken Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
25
Nachos with Chicken Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
26
Teriyaki Rice Bowl with Broccoli & Carrots
Sunbutter/Honey Sandwich Cheese Sandwich
Fresh Salad Bar Seasonal Fruit
27
Staff Development Day
No School
30
Memorial Day Holiday No School
31
Baked Chicken Tenders Sunbutter/Honey Sandwich
Cheese Sandwich Fresh Salad Bar Seasonal Fruit
MAYO 2016
Menu conforme a cambio.
AHORA OFRECIENDO EL PRODUCTO ORGANICO
Presios de las comidas Desayuno Almuerzo
Estudiante Completa Caro $ 1.75 $ 3.00 Reduccion de Precio de Estudiante (solo este ano)
$ .00 $ .00
Alumno Libre $ 0.00 Adultos $ 2.50 $ 3.75 Leche $ .50
La Leche de CLOVER 1 % o Libre de grasa
No contiene la hormona
Lean and Green Kids.org Mas Sano para usted y el planate
Vegetariano
RECIVA UNA COMIDA GRATIS 1 Comida Gratis
Cuando usted prepaga $50.00
Para mas informacion vaya a www.novatofans.org
www.facebook.com/NovatoWellness BARRA DE ENSALADAS Y SANDWICHES SUNBUTTER DISPONIBLES TODOS LOS DIAS
Click here for The Daily Scoop
Monday Tuesday Wednesday Thursday Friday 2
Quesadillas (Queso) Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
3
Pedasos De Pollo Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
4
Nachos with Pollo Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
5
Pecho De Pollo Sandwich Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
6
Pizza (queso or pavo pepperoni)
Sunbutter/Honey Sandwich Fresh Salad Bar
Fruta
9
Macarrones Con Queso Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
10
Palomitas De Pollo Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
11
Nachos with Pollo Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
12
Deli Sandwich Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
13
Pizza (queso or pavo pepperoni)
Sunbutter/Honey Sandwich Fresh Salad Bar
Fruta
16
Nachos Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
17
Pedasos De Pollo Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
18
Sandwich de Puerco Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
19
Deli Sandwich Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
20
Pizza (queso or pavo pepperoni)
Sunbutter/Honey Sandwich Fresh Salad Bar
Fruta
23
Macarrones Con Queso Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
24
Palomitas De Pollo Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
25
Nachos with Pollo Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
26
Teriyaki con Arroz w/Brecol
Sunbutter/Miel Sandwich Sandwich de Queso
Fresh Salad Bar Fruta
27
Staff Development Day
No School
30 Memorial Day Holiday
No School
31
Pedasos De Pollo Sunbutter/Miel Sandwich
Sandwich de Queso Fresh Salad Bar
Fruta
MAY, WEEK ONE1. It’s the month of May, and May is National Salad Month! National Salad Month reminds us how important it is to eat lots of fresh leafy green salads for a healthy body, mind, and spirit. A salad a day keeps the doctor away!
2. We celebrate Cinco De Mayo - the 5th of May - this month, as a way to recognize Mexican culture and pride. Eating Mexican food is delicious any day of the month, with bean burritos filled with creamy avocado and chunky tomato salsa.
3* Our fruit Harvest of the Month is an Avocado, delicious in burritos, sandwiches and salads. Avocados are a fruit because they have a seed inside. When the first English settlers arrived, they called an avocado an Alligator Pear with it’s rough green shape.
4* Our fruit Harvest of the Month is an Avocado, a fruit because it has a seed inside. Avocados are packed with vitamins and minerals, and they have something else your body needs: Healthy fat, an important nutrient for growth and energy.
Friday. Para Cinco de Mayo and Mexican pride, let’s move! How about turning on some latin salsa music this weekend and dancing to celebrate Cinco de Mayo. Dancing is an excellent and fun way to move your body.
Each Announcement begins with, “Time for your Daily Scoop of good nutrition news…”Each announcement ends with, “Remember, a healthy lifestyle is KEY for success!
Harvest of the Month: Avocado (healthy fat) & Carrots (Vitamin A)Cool Bean of the Month w/ Cultural Connection: Pinto Bean, Mexico Health Campaign: National Salad MonthSpring Environmental Connection: Eating Sustainably
Welcome to the May edition of the Daily Scoop - good nutrition news delivered daily, featuring Harvest of the Month, Cool Bean of the Month, and national health campaigns, like National Salad Month.
The Daily Scoop, May issue. Daily school announcements to encourage eating lean and green
MAY, WEEK TWO Monday. Let’s get the week off to a good start with healthy food choices to strengthen your immune system. Your immune system is made up of different organs and cells inside your body. These organs and body cells all work together - like a team - to fight against disease.
2* Avocados, or alligator pears as they were once called, are a source of “good fat,” important for growth and energy. Bad fats are in animal foods like bacon and cheese. Too much bad fat can harm your body. Good fats come from plants, like nuts and avocados.
3** The vegetable Harvest of the Month is sweet orange carrots, great for adding color, crunch and Vitamin A to a fresh salad for National Salad Month. Vitamin A is important to strengthen your body’s immune system, the organs & cells that fight germs.
Thursday. The Cool Bean of the month is the Pinto Bean, popular in Mexican food. For National Salad Month, a Taco Salad topped with protein-packed pinto beans, crunchy carrots and creamy avocados is an excellent choice.
Friday. Let’s Move today and everyday! Cinco de Mayo is this month, celebrating Mexican culture. The most popular sport in Mexico is soccer! Let’s move today and all weekend long with a walk, a bike ride, or how about a game of soccer in the park?
*Asterisks indicate Harvest of the Month announcements that can be swapped with alternate HOM announcements (see spring fruit and vegetable supplement). Alternate announcements are intended for use only as part of the comprehensive Daily Scoop program.
National Bike to School Day is in MAY! (for exact date, walkbiketoschool.org)
Alternative Announcement for day before: “Tomorrow is National Bike to School Day! Biking to school is a a great way to move your body, have fun, and help keep the planet green!”
May Daily Scoop, page 2
Each announcement begins with: “Time for the Daily Scoop, of good nutrition news…”Each announcement ends with: “…(Remember), a healthy lifestyle is KEY for success!
MAY, WEEK THREE Monday. It’s the third week of National Salad Month, reminding us what good idea it is to eat a salad every day. When you add fruits and vegetables, salads become a delicious way to get the recommended five servings of fruits & vegetables.
2** Carrots are rich in Vitamin A to help your “night vision.” In other words, if you left something on the floor of your bedroom that you were supposed to put away, carrots can help you to not trip over it when the lights are out.
3** Carrots are in season for spring and their bright orange color lets you know they have a lot of vitamin A, important for healthy vision and a healthy immune system.
4. Did you know the White House has a big garden that grows food for the President and his/her family? The White House garden is an organic garden, meaning they don’t use bug poison. Food grown the organic way is good for people, and the bees and butterflies.
Friday. For better health, let’s move today and all weekend long with a walk, a bike ride, or how about kicking a ball around like they do in Mexico’s favorite sport. Do you remember what it is? Soccer!
MAY, WEEK FOUR Monday. Let’s start the week off right, by choosing natural foods, like fruits and vegetables, grown by farmers. The opposite is processed food, made with artificial flavors and ingredients. Natural foods boost energy. Processed foods drain your energy.
2. Pinto Beans are the Cool Bean of the Month, packed with protein, and something else only plant-foods have, fiber. Fiber sweeps food through, and then out of your body to keep your insides clean and disease free.
3. It’s the fourth week of National Salad Month. Here’s a great lunch idea: Wrap up your salad, veggies and beans in a whole grain tortilla. Whole grains provide fiber to keep the inside of your body clean and disease free.
4* Rolling up your salad greens, veggies & beans inside a tortilla is a great idea for National Salad Month. Add avocado and its good fat will help your body absorb nutrients from all the other vegetables. Cool Beans.
Friday. It’s important to move your body every day to build strong bones. Let’s Move today, and let’s make it a motion filled weekend with activity & fun in the ( your city ) SUN! Exercise and sunshine are KEY for strong bones.
MAY, and perhaps on into JUNE Monday. Let’s get the week off to a healthy start. You are in charge of your body, so take charge with champion food choices. Champion choices are natural, real food grown by farmers: fruits, vegetables, whole grains, nuts and beans.
2. More than half of your body is made up of water. That’s why it’s important to drink water several times a day. Eating plant foods like melons & cucumbers can also help hydrate your body. Many fruits and vegetables have water inside them, naturally.
3. Flavored sports drinks often have added sugar and unhealthy artificial flavors. The best “flavored” sports drink is good old fashioned water with a splash of 100% fruit juice. No artificial ingredients added.
4. The healthiest drink for refreshing after exercise is good old fashioned water. Water is actually a nutrient, important for every cell in your busy, brilliant body - over a trillion cells! Ditch the sugary & artificially flavored stuff. Hydrate with water and water foods, like watermelon.
Friday. Moving your body is super important for the trillions of cells that make up your brilliant, busy body!! So let’s move those skeleton cells and muscle cells with fun activities, and hydrate those cells with refreshing, natural water!
Next issue arrives in September. Have a great summer break!
Copyright Lean and Green Kids, a children’s eco-health organization. The Daily Scoop was created to help your school meet district Wellness Policy nutrition education goals.
Eat Lean & Green with super-plant-foods to save the planet!
Bean Protein. Variety of bean in the burrito picture?
Carrot. Type of veggie?
Avocado. Good fat or bad? Why?
Daily Scoop Nutrition
Trivia
Mexican Wrap (Burrito) with Pinto Beans
Daily Scoop connection, May. Avocado, carrots, pinto beans. leanandgreenkids.org
Lean
and
Gre
en F
iest
a Ta
co S
alad
M
ay
is
Nat
iona
l S
alad
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onth
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and
the
mon
th
to
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brat
e M
exic
an p
ride
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inco
de
May
o. S
o, h
ere’
s a
delic
ious
way
to
enjo
y th
e fl
avor
s of
Mex
ican
cui
sine
, with
pla
nt-s
trong
ingr
edie
nts
for b
ette
r hea
lth, b
ette
r lea
rnin
g, a
nd a
gre
ener
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ld!
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l Bea
ns!
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RE
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NT
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r on
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aine
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dful
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PRE
PAR
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1. H
eat w
ater
for s
team
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llas.
Whi
le w
ater
is h
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…
2. L
ayer
veg
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le in
gred
ient
s on
a pl
ate,
or t
oss t
hem
toge
ther
in a
bow
l. 3.
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am to
rtilla
s ove
r hot
wat
er -
or fo
r a q
uick
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hod,
dam
pen
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llas
with
wat
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nd h
eat o
n ov
en ra
ck a
t 350
deg
rees
unt
il so
ft. C
ut in
to st
rips,
add
to sa
lad.
4.
Driz
zle
Italia
n vi
naig
rette
, or p
erha
ps a
cila
ntro
lim
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essi
ng if
des
ired.
Lean
and
Gre
en F
iest
a Ta
co S
alad
M
ay
is
Nat
iona
l S
alad
M
onth
…
and
the
mon
th
to
cele
brat
e M
exic
an p
ride
on C
inco
de
May
o. S
o, h
ere’
s a
delic
ious
way
to
enjo
y th
e fl
avor
s of
Mex
ican
cui
sine
, with
pla
nt-s
trong
ingr
edie
nts
for b
ette
r hea
lth, b
ette
r lea
rnin
g, a
nd a
gre
ener
wor
ld!
Coo
l Bea
ns!
ING
RE
DIE
NT
S (fo
r on
e la
rge
sala
d)
2-3
cups
rom
aine
lettu
ce, c
hopp
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in
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bles
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s eac
h: re
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pper
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nto
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s (or
refr
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geta
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styl
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/out
lard
) 1/
2 m
ediu
m a
voca
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liced
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inch
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1/4
cup
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(org
anic
, non
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com
men
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1/
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mat
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lsa
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bles
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ps (o
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on-G
MO
reco
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PRE
PAR
ATIO
N
1. H
eat w
ater
for s
team
ing
torti
llas.
Whi
le w
ater
is h
eatin
g up
…
2. L
ayer
veg
etab
le in
gred
ient
s on
a pl
ate,
or t
oss t
hem
toge
ther
in a
bow
l. 3.
Ste
am to
rtilla
s ove
r hot
wat
er -
or fo
r a q
uick
alte
rnat
ive
met
hod,
dam
pen
torti
llas
with
wat
er a
nd h
eat o
n ov
en ra
ck a
t 350
deg
rees
unt
il so
ft. C
ut in
to st
rips,
add
to sa
lad.
4.
Driz
zle
Italia
n vi
naig
rette
, or p
erha
ps a
cila
ntro
lim
e dr
essi
ng if
des
ired.
Lean
and
Gre
en F
iest
a Ta
co S
alad
M
ay
is
Nat
iona
l S
alad
M
onth
…
and
the
mon
th
to
cele
brat
e M
exic
an p
ride
on C
inco
de
May
o. S
o, h
ere’
s a
delic
ious
way
to
enjo
y th
e fl
avor
s of
Mex
ican
cui
sine
, with
pla
nt-s
trong
ingr
edie
nts
for b
ette
r hea
lth, b
ette
r lea
rnin
g, a
nd a
gre
ener
wor
ld!
Coo
l Bea
ns!
ING
RE
DIE
NT
S (fo
r on
e la
rge
sala
d)
2-3
cups
rom
aine
lettu
ce, c
hopp
ed th
in
2 Ta
bles
poon
s eac
h: re
d be
ll pe
pper
, red
oni
on &
cila
ntro
, fin
ely
chop
ped
1/2
cup
cook
ed/c
anne
d pi
nto
bean
s (or
refr
ied
bean
s, ve
geta
rian
styl
e w
/out
lard
) 1/
2 m
ediu
m a
voca
do, s
liced
into
1/2
inch
cub
es
1/4
cup
corn
(org
anic
, non
-GM
O re
com
men
ded)
1/
4 m
ediu
m c
ucum
ber,
chop
ped
1 ca
rrot
, shr
edde
d
1/4
cup
(or s
o) c
hunk
y to
mat
o sa
lsa
1 Ta
bles
poon
Ital
ian
vina
igre
tte, o
r cila
ntro
lim
e dr
essi
ng (o
ptio
nal)
2 C
orn
Torti
llas,
or a
han
dful
cor
n to
rtilla
chi
ps (o
rgan
ic, n
on-G
MO
reco
mm
ende
d)
PRE
PAR
ATIO
N
1. H
eat w
ater
for s
team
ing
torti
llas.
Whi
le w
ater
is h
eatin
g up
…
2. L
ayer
veg
etab
le in
gred
ient
s on
a pl
ate,
or t
oss t
hem
toge
ther
in a
bow
l. 3.
Ste
am to
rtilla
s ove
r hot
wat
er -
or fo
r a q
uick
alte
rnat
ive
met
hod,
dam
pen
torti
llas
with
wat
er a
nd h
eat o
n ov
en ra
ck a
t 350
deg
rees
unt
il so
ft. C
ut in
to st
rips,
add
to sa
lad.
4.
Driz
zle
Italia
n vi
naig
rette
, or p
erha
ps a
cila
ntro
lim
e dr
essi
ng if
des
ired.
Lean
and
Gre
en F
iest
a Ta
co S
alad
M
ay
is
Nat
iona
l S
alad
M
onth
…
and
the
mon
th
to
cele
brat
e M
exic
an p
ride
on C
inco
de
May
o. S
o, h
ere’
s a
delic
ious
way
to
enjo
y th
e fl
avor
s of
Mex
ican
cui
sine
, with
pla
nt-s
trong
ingr
edie
nts
for b
ette
r hea
lth, b
ette
r lea
rnin
g, a
nd a
gre
ener
wor
ld!
Coo
l Bea
ns!
ING
RE
DIE
NT
S (fo
r on
e la
rge
sala
d)
2-3
cups
rom
aine
lettu
ce, c
hopp
ed th
in
2 Ta
bles
poon
s eac
h: re
d be
ll pe
pper
, red
oni
on &
cila
ntro
, fin
ely
chop
ped
1/2
cup
cook
ed/c
anne
d pi
nto
bean
s (or
refr
ied
bean
s, ve
geta
rian
styl
e w
/out
lard
) 1/
2 m
ediu
m a
voca
do, s
liced
into
1/2
inch
cub
es
1/4
cup
corn
(org
anic
, non
-GM
O re
com
men
ded)
1/
4 m
ediu
m c
ucum
ber,
chop
ped
1 ca
rrot
, shr
edde
d
1/4
cup
(or s
o) c
hunk
y to
mat
o sa
lsa
1 Ta
bles
poon
Ital
ian
vina
igre
tte, o
r cila
ntro
lim
e dr
essi
ng (o
ptio
nal)
2 C
orn
Torti
llas,
or a
han
dful
cor
n to
rtilla
chi
ps (o
rgan
ic, n
on-G
MO
reco
mm
ende
d)
PRE
PAR
ATIO
N
1. H
eat w
ater
for s
team
ing
torti
llas.
Whi
le w
ater
is h
eatin
g up
…
2. L
ayer
veg
etab
le in
gred
ient
s on
a pl
ate,
or t
oss t
hem
toge
ther
in a
bow
l. 3.
Ste
am to
rtilla
s ove
r hot
wat
er -
or fo
r a q
uick
alte
rnat
ive
met
hod,
dam
pen
torti
llas
with
wat
er a
nd h
eat o
n ov
en ra
ck a
t 350
deg
rees
unt
il so
ft. C
ut in
to st
rips,
add
to sa
lad.
4.
Driz
zle
Italia
n vi
naig
rette
, or p
erha
ps a
cila
ntro
lim
e dr
essi
ng if
des
ired.
Goo
d N
utrit
ion
New
s for
May
…
H
ere’
s a sa
mpl
e of
the
nutri
tion
know
ledg
e yo
ur st
uden
t is g
aini
ng
this
mon
th, w
ith T
he D
aily
Sco
op -
good
nut
ritio
n ne
ws d
eliv
ered
dai
ly!
•It’
s sp
ring,
and
far
mer
s ar
e ha
rves
ting
swee
t or
ange
car
rots
, fo
r ad
ding
col
or,
crun
ch, a
nd V
itam
in A
to a
fres
h sa
lad
for
Nat
iona
l Sal
ad M
onth
. V
itam
in A
is
impo
rtant
for
a h
ealth
y im
mun
e sy
stem
- t
he s
yste
m o
f bo
dy p
arts
tha
t w
ork
toge
ther
to fi
ght g
erm
s.
•Pi
nto
Bean
s ar
e th
e “c
ool b
ean”
of t
he m
onth
, pac
ked
with
pro
tein
and
som
ethi
ng
else
that
onl
y pl
ant-p
rote
in h
as -
fibe
r. F
iber
in p
lant
food
s is
ver
y im
porta
nt fo
r sw
eepi
ng fo
od th
roug
h, a
nd th
en o
ut o
f you
r bod
y - f
or a
cle
an b
ody
on th
e in
side
.
•N
atur
al fo
od th
at g
row
s fro
m th
e ea
rth is
real
food
. An
othe
r wor
d fo
r nat
ural
, rea
l fo
od is
who
le fo
od. S
traw
berri
es a
re h
ealth
y, w
hole
food
s bu
t... s
traw
berry
Pop
Ta
rts a
nd c
upca
kes
are
not.
We
hope
thes
e tip
s and
spec
ial r
ecip
e w
ill sp
ark
a he
alth
y co
nver
satio
n ab
out n
utrit
ion
arou
nd y
our d
inne
r tab
le.
Rem
embe
r, ea
ting
plan
t-foo
d is
go
od fo
r you
and
the
plan
et to
o! B
roug
ht to
you
by
lean
andg
reen
kids
.org
Goo
d N
utrit
ion
New
s for
May
…
H
ere’
s a sa
mpl
e of
the
nutri
tion
know
ledg
e yo
ur st
uden
t is g
aini
ng
this
mon
th, w
ith T
he D
aily
Sco
op -
good
nut
ritio
n ne
ws d
eliv
ered
dai
ly!
•It’
s sp
ring,
and
far
mer
s ar
e ha
rves
ting
swee
t or
ange
car
rots
, fo
r ad
ding
col
or,
crun
ch, a
nd V
itam
in A
to a
fres
h sa
lad
for
Nat
iona
l Sal
ad M
onth
. V
itam
in A
is
impo
rtant
for
a h
ealth
y im
mun
e sy
stem
- t
he s
yste
m o
f bo
dy p
arts
tha
t w
ork
toge
ther
to fi
ght g
erm
s.
•Pi
nto
Bean
s ar
e th
e “c
ool b
ean”
of t
he m
onth
, pac
ked
with
pro
tein
and
som
ethi
ng
else
that
onl
y pl
ant-p
rote
in h
as -
fibe
r. F
iber
in p
lant
food
s is
ver
y im
porta
nt fo
r sw
eepi
ng fo
od th
roug
h, a
nd th
en o
ut o
f you
r bod
y - f
or a
cle
an b
ody
on th
e in
side
.
•N
atur
al fo
od th
at g
row
s fro
m th
e ea
rth is
real
food
. An
othe
r wor
d fo
r nat
ural
, rea
l fo
od is
who
le fo
od. S
traw
berri
es a
re h
ealth
y, w
hole
food
s bu
t... s
traw
berry
Pop
Ta
rts a
nd c
upca
kes
are
not.
We
hope
thes
e tip
s and
spec
ial r
ecip
e w
ill sp
ark
a he
alth
y co
nver
satio
n ab
out n
utrit
ion
arou
nd y
our d
inne
r tab
le.
Rem
embe
r, ea
ting
plan
t-foo
d is
go
od fo
r you
and
the
plan
et to
o! B
roug
ht to
you
by
lean
andg
reen
kids
.org
Goo
d N
utrit
ion
New
s for
May
…
H
ere’
s a sa
mpl
e of
the
nutri
tion
know
ledg
e yo
ur st
uden
t is g
aini
ng
this
mon
th, w
ith T
he D
aily
Sco
op -
good
nut
ritio
n ne
ws d
eliv
ered
dai
ly!
•It’
s sp
ring,
and
far
mer
s ar
e ha
rves
ting
swee
t or
ange
car
rots
, fo
r ad
ding
col
or,
crun
ch, a
nd V
itam
in A
to a
fres
h sa
lad
for
Nat
iona
l Sal
ad M
onth
. V
itam
in A
is
impo
rtant
for
a h
ealth
y im
mun
e sy
stem
- t
he s
yste
m o
f bo
dy p
arts
tha
t w
ork
toge
ther
to fi
ght g
erm
s.
•Pi
nto
Bean
s ar
e th
e “c
ool b
ean”
of t
he m
onth
, pac
ked
with
pro
tein
and
som
ethi
ng
else
that
onl
y pl
ant-p
rote
in h
as -
fibe
r. F
iber
in p
lant
food
s is
ver
y im
porta
nt fo
r sw
eepi
ng fo
od th
roug
h, a
nd th
en o
ut o
f you
r bod
y - f
or a
cle
an b
ody
on th
e in
side
.
•N
atur
al fo
od th
at g
row
s fro
m th
e ea
rth is
real
food
. An
othe
r wor
d fo
r nat
ural
, rea
l fo
od is
who
le fo
od. S
traw
berri
es a
re h
ealth
y, w
hole
food
s bu
t... s
traw
berry
Pop
Ta
rts a
nd c
upca
kes
are
not.
We
hope
thes
e tip
s and
spec
ial r
ecip
e w
ill sp
ark
a he
alth
y co
nver
satio
n ab
out n
utrit
ion
arou
nd y
our d
inne
r tab
le.
Rem
embe
r, ea
ting
plan
t-foo
d is
go
od fo
r you
and
the
plan
et to
o! B
roug
ht to
you
by
lean
andg
reen
kids
.org
Goo
d N
utrit
ion
New
s for
May
…
H
ere’
s a sa
mpl
e of
the
nutri
tion
know
ledg
e yo
ur st
uden
t is g
aini
ng
this
mon
th, w
ith T
he D
aily
Sco
op -
good
nut
ritio
n ne
ws d
eliv
ered
dai
ly!
•It’
s sp
ring,
and
far
mer
s ar
e ha
rves
ting
swee
t or
ange
car
rots
, fo
r ad
ding
col
or,
crun
ch, a
nd V
itam
in A
to a
fres
h sa
lad
for
Nat
iona
l Sal
ad M
onth
. V
itam
in A
is
impo
rtant
for
a h
ealth
y im
mun
e sy
stem
- t
he s
yste
m o
f bo
dy p
arts
tha
t w
ork
toge
ther
to fi
ght g
erm
s.
•Pi
nto
Bean
s ar
e th
e “c
ool b
ean”
of t
he m
onth
, pac
ked
with
pro
tein
and
som
ethi
ng
else
that
onl
y pl
ant-p
rote
in h
as -
fibe
r. F
iber
in p
lant
food
s is
ver
y im
porta
nt fo
r sw
eepi
ng fo
od th
roug
h, a
nd th
en o
ut o
f you
r bod
y - f
or a
cle
an b
ody
on th
e in
side
.
•N
atur
al fo
od th
at g
row
s fro
m th
e ea
rth is
real
food
. An
othe
r wor
d fo
r nat
ural
, rea
l fo
od is
who
le fo
od. S
traw
berri
es a
re h
ealth
y, w
hole
food
s bu
t... s
traw
berry
Pop
Ta
rts a
nd c
upca
kes
are
not.
We
hope
thes
e tip
s and
spec
ial r
ecip
e w
ill sp
ark
a he
alth
y co
nver
satio
n ab
out n
utrit
ion
arou
nd y
our d
inne
r tab
le.
Rem
embe
r, ea
ting
plan
t-foo
d is
go
od fo
r you
and
the
plan
et to
o! B
roug
ht to
you
by
lean
andg
reen
kids
.org
“Lea
n an
d Gr
een”
Fiest
a Ta
co E
nsalad
a M
ayo
es n
acio
nal m
es d
e en
sala
das…
y e
l mes
de
cele
brar
el o
rgul
lo
mex
ican
o el
5 d
e m
ayo.
! A
quí
hay
una
form
a di
stru
tar
los
sabo
res
de
com
ida
mex
ican
a, c
on i
ngre
dien
tes
fuer
te d
e pl
anta
s pa
ra m
ejor
ar s
u sa
lud,
apr
endi
endo
, y la
pla
neta
! ¡Q
ue P
adre
s Fr
ijole
s!
ING
RE
DIE
NT
ES
(por
una
ens
alad
a gr
ande
) 2-
3 ta
zas l
echu
ga ro
man
o bi
en p
icad
o 2
cuch
arad
as c
ada:
pim
ient
o ro
jo, c
ebol
la ro
ja, y
cila
ntro
, bie
n pi
cado
1/
2 ta
za c
ocid
o/de
lata
frijo
les p
into
s (o
resf
riado
, est
ilo v
eget
aria
no si
n gr
asa
de a
nim
al)
1/2
agu
acat
e m
edia
no, c
ubic
ado
1/4
taza
maí
z (o
rgán
ico,
no-
GM
O re
com
enda
do)
1/4
pepi
no m
edia
no, p
icad
o 1
zana
horia
, ral
lado
1/
4 ta
za (o
tal)
sals
a de
tom
ate
1 cu
char
ada
sals
a ita
liana
o sa
lsa
de c
ilant
ro y
lim
ón (o
pcio
nal)
2 to
rtilla
s de
maí
z, o
un
puna
do d
e to
topo
s de
maí
z
PRE
PAR
AC
ION
1.
Cal
enta
r agu
a pa
ra c
ocin
ar a
l vap
or la
s tor
tilla
s, m
ient
ras e
l agu
a es
tá c
alen
tand
o…
2. A
pila
ingr
edie
ntes
de
verd
uras
en
un p
lato
, o m
ezcl
a en
un
bol.
3. C
ocin
ar to
rtilla
s por
agu
a ca
lient
a, o
cal
enda
r com
o qu
iera
, por
eje
mpl
o en
un
horn
o de
350
de
gra
dos h
asta
suav
es. C
orta
las t
ortil
las a
tira
s y a
ñade
a la
ens
alad
a.
4. L
lovi
znar
sals
a ita
liana
u o
tros s
alsa
s com
o qu
iera
. ¡B
uen
Prov
eco!
“Lea
n an
d Gr
een”
Fiest
a Ta
co E
nsalad
a M
ayo
es n
acio
nal m
es d
e en
sala
das…
y e
l mes
de
cele
brar
el o
rgul
lo
mex
ican
o el
5 d
e m
ayo.
! A
quí
hay
una
form
a di
stru
tar
los
sabo
res
de
com
ida
mex
ican
a, c
on i
ngre
dien
tes
fuer
te d
e pl
anta
s pa
ra m
ejor
ar s
u sa
lud,
apr
endi
endo
, y la
pla
neta
! ¡Q
ue P
adre
s Fr
ijole
s!
ING
RE
DIE
NT
ES
(por
una
ens
alad
a gr
ande
) 2-
3 ta
zas l
echu
ga ro
man
o bi
en p
icad
o 2
cuch
arad
as c
ada:
pim
ient
o ro
jo, c
ebol
la ro
ja, y
cila
ntro
, bie
n pi
cado
1/
2 ta
za c
ocid
o/de
lata
frijo
les p
into
s (o
resf
riado
, est
ilo v
eget
aria
no si
n gr
asa
de a
nim
al)
1/2
agu
acat
e m
edia
no, c
ubic
ado
1/4
taza
maí
z (o
rgán
ico,
no-
GM
O re
com
enda
do)
1/4
pepi
no m
edia
no, p
icad
o 1
zana
horia
, ral
lado
1/
4 ta
za (o
tal)
sals
a de
tom
ate
1 cu
char
ada
sals
a ita
liana
o sa
lsa
de c
ilant
ro y
lim
ón (o
pcio
nal)
2 to
rtilla
s de
maí
z, o
un
puna
do d
e to
topo
s de
maí
z
PRE
PAR
AC
ION
1.
Cal
enta
r agu
a pa
ra c
ocin
ar a
l vap
or la
s tor
tilla
s, m
ient
ras e
l agu
a es
tá c
alen
tand
o…
2. A
pila
ingr
edie
ntes
de
verd
uras
en
un p
lato
, o m
ezcl
a en
un
bol.
3. C
ocin
ar to
rtilla
s por
agu
a ca
lient
a, o
cal
enda
r com
o qu
iera
, por
eje
mpl
o en
un
horn
o de
350
de
gra
dos h
asta
suav
es. C
orta
las t
ortil
las a
tira
s y a
ñade
a la
ens
alad
a.
4. L
lovi
znar
sals
a ita
liana
u o
tros s
alsa
s com
o qu
iera
. ¡B
uen
Prov
eco!
“Lea
n an
d Gr
een”
Fiest
a Ta
co E
nsalad
a M
ayo
es n
acio
nal m
es d
e en
sala
das…
y e
l mes
de
cele
brar
el o
rgul
lo
mex
ican
o el
5 d
e m
ayo.
! A
quí
hay
una
form
a di
stru
tar
los
sabo
res
de
com
ida
mex
ican
a, c
on i
ngre
dien
tes
fuer
te d
e pl
anta
s pa
ra m
ejor
ar s
u sa
lud,
apr
endi
endo
, y la
pla
neta
! ¡Q
ue P
adre
s Fr
ijole
s!
ING
RE
DIE
NT
ES
(por
una
ens
alad
a gr
ande
) 2-
3 ta
zas l
echu
ga ro
man
o bi
en p
icad
o 2
cuch
arad
as c
ada:
pim
ient
o ro
jo, c
ebol
la ro
ja, y
cila
ntro
, bie
n pi
cado
1/
2 ta
za c
ocid
o/de
lata
frijo
les p
into
s (o
resf
riado
, est
ilo v
eget
aria
no si
n gr
asa
de a
nim
al)
1/2
agu
acat
e m
edia
no, c
ubic
ado
1/4
taza
maí
z (o
rgán
ico,
no-
GM
O re
com
enda
do)
1/4
pepi
no m
edia
no, p
icad
o 1
zana
horia
, ral
lado
1/
4 ta
za (o
tal)
sals
a de
tom
ate
1 cu
char
ada
sals
a ita
liana
o sa
lsa
de c
ilant
ro y
lim
ón (o
pcio
nal)
2 to
rtilla
s de
maí
z, o
un
puna
do d
e to
topo
s de
maí
z
PRE
PAR
AC
ION
1.
Cal
enta
r agu
a pa
ra c
ocin
ar a
l vap
or la
s tor
tilla
s, m
ient
ras e
l agu
a es
tá c
alen
tand
o…
2. A
pila
ingr
edie
ntes
de
verd
uras
en
un p
lato
, o m
ezcl
a en
un
bol.
3. C
ocin
ar to
rtilla
s por
agu
a ca
lient
a, o
cal
enda
r com
o qu
iera
, por
eje
mpl
o en
un
horn
o de
350
de
gra
dos h
asta
suav
es. C
orta
las t
ortil
las a
tira
s y a
ñade
a la
ens
alad
a.
4. L
lovi
znar
sals
a ita
liana
u o
tros s
alsa
s com
o qu
iera
. ¡B
uen
Prov
eco!
“Lea
n an
d Gr
een”
Fiest
a Ta
co E
nsalad
a M
ayo
es n
acio
nal m
es d
e en
sala
das…
y e
l mes
de
cele
brar
el o
rgul
lo
mex
ican
o el
5 d
e m
ayo.
! A
quí
hay
una
form
a di
stru
tar
los
sabo
res
de
com
ida
mex
ican
a, c
on i
ngre
dien
tes
fuer
te d
e pl
anta
s pa
ra m
ejor
ar s
u sa
lud,
apr
endi
endo
, y la
pla
neta
! ¡Q
ue P
adre
s Fr
ijole
s!
ING
RE
DIE
NT
ES
(por
una
ens
alad
a gr
ande
) 2-
3 ta
zas l
echu
ga ro
man
o bi
en p
icad
o 2
cuch
arad
as c
ada:
pim
ient
o ro
jo, c
ebol
la ro
ja, y
cila
ntro
, bie
n pi
cado
1/
2 ta
za c
ocid
o/de
lata
frijo
les p
into
s (o
resf
riado
, est
ilo v
eget
aria
no si
n gr
asa
de a
nim
al)
1/2
agu
acat
e m
edia
no, c
ubic
ado
1/4
taza
maí
z (o
rgán
ico,
no-
GM
O re
com
enda
do)
1/4
pepi
no m
edia
no, p
icad
o 1
zana
horia
, ral
lado
1/
4 ta
za (o
tal)
sals
a de
tom
ate
1 cu
char
ada
sals
a ita
liana
o sa
lsa
de c
ilant
ro y
lim
ón (o
pcio
nal)
2 to
rtilla
s de
maí
z, o
un
puna
do d
e to
topo
s de
maí
z
PRE
PAR
AC
ION
1.
Cal
enta
r agu
a pa
ra c
ocin
ar a
l vap
or la
s tor
tilla
s, m
ient
ras e
l agu
a es
tá c
alen
tand
o…
2. A
pila
ingr
edie
ntes
de
verd
uras
en
un p
lato
, o m
ezcl
a en
un
bol.
3. C
ocin
ar to
rtilla
s por
agu
a ca
lient
a, o
cal
enda
r com
o qu
iera
, por
eje
mpl
o en
un
horn
o de
350
de
gra
dos h
asta
suav
es. C
orta
las t
ortil
las a
tira
s y a
ñade
a la
ens
alad
a.
4. L
lovi
znar
sals
a ita
liana
u o
tros s
alsa
s com
o qu
iera
. ¡B
uen
Prov
eco!
Bue
na N
otic
ia N
utrit
iva
para
may
o
Aqu
í est
a un
a m
uest
ra d
e la
con
ocim
ient
o su
est
udia
nte
está
reci
bien
do
este
mes
, con
The
Dai
ly S
coop
- ¡b
uena
not
icia
nut
ritiv
a en
viad
o ca
da d
ía!
•Es
la p
rimav
era,
y a
gric
ulto
res
está
n co
sech
ando
zan
ahor
ias
dulc
es a
nara
njad
os
para
aña
dir c
olor
, cru
jido,
y v
itam
ina
A a
una
ensa
lada
fres
ca p
ara
Nac
iona
l mes
de
ens
alad
as. V
itam
ina
A es
impo
rtant
e pa
ra u
n si
stem
a in
mun
e sa
no- e
l sis
tem
a de
par
tes
del c
uerp
o qu
e tra
baja
n ju
ntos
par
a lu
char
gér
men
es.
•Fr
ijole
s pi
nto
está
n el
“pad
re fr
ijol”
dele
mes
, lle
nos
de p
rote
ína
y al
go m
ás q
ue
solo
tie
ne p
rote
ína
de p
lant
as-
fibra
. Fi
bra
en c
omid
as d
e pl
anta
s es
muy
im
porta
nte
para
mov
er c
omid
a po
r, y
afue
ra d
e su
cue
rpo
– pa
ra u
n cu
erpo
lim
pio
aden
tro.
•C
omid
a na
tura
l que
cre
ce e
n la
tier
ra e
s co
mid
a ac
tual
. Otra
pal
abra
par
a co
mid
a na
tura
l y a
ctua
l es
com
ida
ente
ro. F
resa
s es
tán
com
idas
sal
udab
les
y en
tero
, pe
ro P
op T
arts
de
sabo
r fre
sa y
pas
tele
s no
son
.
E
sper
amos
que
eso
s con
sejo
s y re
ceta
esp
ecia
l em
peza
ran
una
conv
ersa
ción
de
salu
d y
nutri
ción
por
la m
esa
en su
hog
ar. ¡
Recu
érde
nse,
co
mie
ndo
com
ida
de p
lant
as e
s bue
na p
ara
uste
d y
la p
lane
ta ta
mbi
én!
Traí
do a
ust
ed p
or le
anan
dgre
enki
ds.o
rg.
Bue
na N
otic
ia N
utrit
iva
para
may
o
Aqu
í est
a un
a m
uest
ra d
e la
con
ocim
ient
o su
est
udia
nte
está
reci
bien
do
este
mes
, con
The
Dai
ly S
coop
- ¡b
uena
not
icia
nut
ritiv
a en
viad
o ca
da d
ía!
•Es
la p
rimav
era,
y a
gric
ulto
res
está
n co
sech
ando
zan
ahor
ias
dulc
es a
nara
njad
os
para
aña
dir c
olor
, cru
jido,
y v
itam
ina
A a
una
ensa
lada
fres
ca p
ara
Nac
iona
l mes
de
ens
alad
as. V
itam
ina
A es
impo
rtant
e pa
ra u
n si
stem
a in
mun
e sa
no- e
l sis
tem
a de
par
tes
del c
uerp
o qu
e tra
baja
n ju
ntos
par
a lu
char
gér
men
es.
•Fr
ijole
s pi
nto
está
n el
“pad
re fr
ijol”
dele
mes
, lle
nos
de p
rote
ína
y al
go m
ás q
ue
solo
tie
ne p
rote
ína
de p
lant
as-
fibra
. Fi
bra
en c
omid
as d
e pl
anta
s es
muy
im
porta
nte
para
mov
er c
omid
a po
r, y
afue
ra d
e su
cue
rpo
– pa
ra u
n cu
erpo
lim
pio
aden
tro.
•C
omid
a na
tura
l que
cre
ce e
n la
tier
ra e
s co
mid
a ac
tual
. Otra
pal
abra
par
a co
mid
a na
tura
l y a
ctua
l es
com
ida
ente
ro. F
resa
s es
tán
com
idas
sal
udab
les
y en
tero
, pe
ro P
op T
arts
de
sabo
r fre
sa y
pas
tele
s no
son
.
E
sper
amos
que
eso
s con
sejo
s y re
ceta
esp
ecia
l em
peza
ran
una
conv
ersa
ción
de
salu
d y
nutri
ción
por
la m
esa
en su
hog
ar. ¡
Recu
érde
nse,
co
mie
ndo
com
ida
de p
lant
as e
s bue
na p
ara
uste
d y
la p
lane
ta ta
mbi
én!
Traí
do a
ust
ed p
or le
anan
dgre
enki
ds.o
rg.
Bue
na N
otic
ia N
utrit
iva
para
may
o
Aqu
í est
a un
a m
uest
ra d
e la
con
ocim
ient
o su
est
udia
nte
está
reci
bien
do
este
mes
, con
The
Dai
ly S
coop
- ¡b
uena
not
icia
nut
ritiv
a en
viad
o ca
da d
ía!
•Es
la p
rimav
era,
y a
gric
ulto
res
está
n co
sech
ando
zan
ahor
ias
dulc
es a
nara
njad
os
para
aña
dir c
olor
, cru
jido,
y v
itam
ina
A a
una
ensa
lada
fres
ca p
ara
Nac
iona
l mes
de
ens
alad
as. V
itam
ina
A es
impo
rtant
e pa
ra u
n si
stem
a in
mun
e sa
no- e
l sis
tem
a de
par
tes
del c
uerp
o qu
e tra
baja
n ju
ntos
par
a lu
char
gér
men
es.
•Fr
ijole
s pi
nto
está
n el
“pad
re fr
ijol”
dele
mes
, lle
nos
de p
rote
ína
y al
go m
ás q
ue
solo
tie
ne p
rote
ína
de p
lant
as-
fibra
. Fi
bra
en c
omid
as d
e pl
anta
s es
muy
im
porta
nte
para
mov
er c
omid
a po
r, y
afue
ra d
e su
cue
rpo
– pa
ra u
n cu
erpo
lim
pio
aden
tro.
•C
omid
a na
tura
l que
cre
ce e
n la
tier
ra e
s co
mid
a ac
tual
. Otra
pal
abra
par
a co
mid
a na
tura
l y a
ctua
l es
com
ida
ente
ro. F
resa
s es
tán
com
idas
sal
udab
les
y en
tero
, pe
ro P
op T
arts
de
sabo
r fre
sa y
pas
tele
s no
son
.
E
sper
amos
que
eso
s con
sejo
s y re
ceta
esp
ecia
l em
peza
ran
una
conv
ersa
ción
de
salu
d y
nutri
ción
por
la m
esa
en su
hog
ar. ¡
Recu
érde
nse,
co
mie
ndo
com
ida
de p
lant
as e
s bue
na p
ara
uste
d y
la p
lane
ta ta
mbi
én!
Traí
do a
ust
ed p
or le
anan
dgre
enki
ds.o
rg.
Bue
na N
otic
ia N
utrit
iva
para
may
o
Aqu
í est
a un
a m
uest
ra d
e la
con
ocim
ient
o su
est
udia
nte
está
reci
bien
do
este
mes
, con
The
Dai
ly S
coop
- ¡b
uena
not
icia
nut
ritiv
a en
viad
o ca
da d
ía!
•Es
la p
rimav
era,
y a
gric
ulto
res
está
n co
sech
ando
zan
ahor
ias
dulc
es a
nara
njad
os
para
aña
dir c
olor
, cru
jido,
y v
itam
ina
A a
una
ensa
lada
fres
ca p
ara
Nac
iona
l mes
de
ens
alad
as. V
itam
ina
A es
impo
rtant
e pa
ra u
n si
stem
a in
mun
e sa
no- e
l sis
tem
a de
par
tes
del c
uerp
o qu
e tra
baja
n ju
ntos
par
a lu
char
gér
men
es.
•Fr
ijole
s pi
nto
está
n el
“pad
re fr
ijol”
dele
mes
, lle
nos
de p
rote
ína
y al
go m
ás q
ue
solo
tie
ne p
rote
ína
de p
lant
as-
fibra
. Fi
bra
en c
omid
as d
e pl
anta
s es
muy
im
porta
nte
para
mov
er c
omid
a po
r, y
afue
ra d
e su
cue
rpo
– pa
ra u
n cu
erpo
lim
pio
aden
tro.
•C
omid
a na
tura
l que
cre
ce e
n la
tier
ra e
s co
mid
a ac
tual
. Otra
pal
abra
par
a co
mid
a na
tura
l y a
ctua
l es
com
ida
ente
ro. F
resa
s es
tán
com
idas
sal
udab
les
y en
tero
, pe
ro P
op T
arts
de
sabo
r fre
sa y
pas
tele
s no
son
.
E
sper
amos
que
eso
s con
sejo
s y re
ceta
esp
ecia
l em
peza
ran
una
conv
ersa
ción
de
salu
d y
nutri
ción
por
la m
esa
en su
hog
ar. ¡
Recu
érde
nse,
co
mie
ndo
com
ida
de p
lant
as e
s bue
na p
ara
uste
d y
la p
lane
ta ta
mbi
én!
Traí
do a
ust
ed p
or le
anan
dgre
enki
ds.o
rg.
Berries (phytonutrients)1. Our fruit Harvest of the Month is berries… raspberries, blueberries, strawberries and
more! Small but mighty, berries have super nutrients - so you can play like a champ!
2. Strawberries. Blueberries. Raspberries. Berries are small but mighty, jam packed with phytonutrients. Like the name suggests, phytonutrients help fight serious diseases (like cancer).
3. Ditch the sugary bottled beverages that drain your brain. Better idea: A dash of fruit juice added to your water, and some brain boosting blue berries dropped in for an all natural “boba” (bubble) experience!
4. Shopping at the local Farmers Market is a great place to find berries in season; picked fresh - for more nutrition. Farmers Markets are good for you and the planet too, because food grown locally doesn’t have to travel long distances in gas guzzling trucks.
5. Food is energy for our body and brain. Energy in food is measured in “calories,” similar to how height is measured in inches. Berries measure low in calories, so they’re a smart snack for good energy and a healthy weight.
Strawberries (Vitamin C)1. Our fruit Harvest of the Month is America’s most popular berry - the strawberry. And
because it’s a berry, it’s packed with super nutrients like vitamin C, which helps your
immune system fight germs.
2. Your immune system is different organs inside your body working together - like a team - to fight germs and sickness. Sweet red strawberries are a scrumptious snack with Vitamin C, to help build a stronger immune system and fight disease.
3. Spring is in full swing, and the Farmer’s Market is full of delicious and nutritious spring harvests like sweet red strawberries and crunchy orange carrots. Eating a rainbow of fresh fruits and vegetables each day can definitely help keep the doctor away.
4. Natural food that grows from the earth is real food - nutritious and delicious just how nature intended us to eat. Strawberries are healthy and real food, but... strawberry Pop Tarts (alternate: cupcakes) are not.
5. Did you know the White House has a big garden that grows food for the President and his family? The White House garden is an organic garden, which means no bug poison allowed. The White House is harvesting organic strawberries this month - good for you and the planet too!
Cucumber (water)1. Our fruit Harvest of the Month is the cool cucumber, a fruit because it has seeds
inside. An important nutrient in cucumbers is water. Water is an important nutrient just like
vitamins and minerals.
2. If you had to, you could survive for weeks without food, but only a few days without water. It’s important to drink plenty of water everyday, and equally important to eat fruits with water in them - like watermelon, strawberries and cucumbers.
3. Cucumbers add a cool crunch to salads, sandwiches and wraps… and the water in cucumbers helps nutrients flow all through your body to the different cells - all 100 trillion living cells. So… water them well.
4. Our fruit harvest of the month is a cucumber that adds a cool crunch to salads and wrap sandwiches. Cucumbers are a good source of water in your diet, and their skin is a good source of Vitamin K - for healing cuts and wounds.
Avocado (healthy fats)1. This month’s fruit Harvest of the
Month is a rich and creamy Avocado - technically a fruit because it has a seed inside. Avocado’s creamy texture is a good source of vitamins,
minerals, and healthy fat.
2. Avocados are the fruit Harvest of the Month and they’re an important source of the nutrient… fat. That’s right, your body requires protein, carbohydrates, and a small amount of healthy fats. The healthiest fats come from plants - like avocados and nuts.
3. Our fruit Harvest of the Month is an avocado - famous for its creamy, delicious flavor in sandwiches and tacos - and you can feel good knowing that the healthy fat in avocados actually boosts your body’s ability to absorb vitamins.
4. Avocados are rich in healthy fats and they’re also rich in a nutrient called folate, Folate and fat work together to build new cells, and your body is made up of more than 100 trillion living cells… Feed them well!
5. Avocados are a very versatile food, which means that they can be eaten in a variety of ways. They’re delicious in salads and sandwiches, on tacos and chili - and adding them to these dishes helps your body absorb more nutrients from your meal.
Find Dried Fruit nutrition tips in Winter SupplementOver for Spring Vegetables…
The Daily Scoop… Spring fruit alternate announcements This supplement makes it possible for you to customize the Harvest of the Month in The Daily Scoop. To use, simply substitute the following nutrition tips where you see asterisks (*fruit, **vegetable) in the original Daily Scoop series. Alternate announcements are intended for use as part of the comprehensive Daily Scoop series.
Peas (Thiamin/B1 & Protein)1. Our vegetable Harvest of the Month is the pea, which grows in a pod. Peas and beans that grow in pods are called legumes. Legumes are a good source of protein for energy and strength.
2. Little green peas are a good source of a B vitamin called Thiamin. Thiamin is very important
for a healthy nervous system, a system of electrical cables running all through your body, that send signals to your brain, so you can feel… see… hear… and move your body!
3. Peas, our vegetable Harvest of the Month, are a type of vegetable called a Legume. Legumes count as both a vegetable and a protein food - providing double the goodness for double energy and strength!
4. Small, but mighty, little green peas are packed with a B vitamin called Thiamin. Thiamin works to convert the food you eat into energy; energy to learn, play and perform your very best.
5. Plant-proteins - like peas and beans - are different than animal proteins because they have fiber and phyto-nutrients. Fiber and phytonutrients help fight serious diseases (like cancer). Only plant-foods have fiber and phytonutrients.
Spinach (Vitamin K, phytonutrients)1. Our vegetable Harvest of the Month
gave an old cartoon character - Popeye - super strength to fight the bad guys. What vegetable is it? Spinach! Green
spinach leaves actually do have super nutrients called phyto-nutrients that help fight diseases.
2. Spinach is a leafy green. In other words, it’s a big green leaf. When you think about it, some of the biggest and strongest animals on the planet get most of their nutrients by eating leaves. Spinach and other leafy greens are superfood for animals - and people too!
3. This month’s vegetable Harvest of the Month is spinach, the vegetable that gave the cartoon character, Popeye, his super strength. In real life, spinach has lots of vitamin K, to help wounds to stop bleeding, and help the healing process to begin.
4. Spinach and other leafy greens (like broccoli) are delicious and super nutritious in soups and salads - even smoothies. Try blending spinach with fruit and ice for a gloriously green smoothy, like the kind Iron Man drinks for his super brain power!
Over for Spring Fruits…
Asparagus (Vitamins)1.The vegetable Harvest of the Month is
asparagus, sometimes called an asparagus spear because of its long, spear-like shape. Every inch of the long
asparagus spear is packed with vitamin E, important for protecting you from germs
that can make you sick.
2. Asparagus is in season this spring, and its spear like shape can be close to a foot in
length; every inch packed with vitamin E for healthy skin and hair.
3. Your whole body is made up of living cells. Protect those precious cells - all 100 trillion - by eating foods rich in Vitamin E, like sunflower seeds and asparagus. Asparagus spears really are weapons to help protect your body cells from disease.
4. Shopping at the local Farmers Market is a good place to find local and fresh food. Fresh food has more vitamins, like Vitamin E in asparagus, which protects your blood cells. Your blood cells have the important job of carrying oxygen to your heart.
5. The Harvest of the Month is the delicious and nutritious spear shaped vegetable - the asparagus spear. It isn’t a real spear, but asparagus can defend your body against disease because it’s full of Vitamins A, B, C and E!
Carrots (Vitamin A)1. It’s spring, and farmer’s are harvesting sweet orange carrots, great for adding color, crunch, and
Vitamin A to a fresh salad or sandwich.
2. The harvest of the month is carrots, rich in vitamin A for healthy eyes and… healthy skin… hair… and bones! Find the freshest carrots at your local Farmers Market - fresher means more nutrients.
3. Our Harvest of the Month, carrots, are famous for their Vitamin A which is important for healthy eyes and night vision. If a person doesn’t get enough Vitamin A from orange colored foods - like carrots and sweet potatoes - they can have a difficult time seeing in the dark.
4. Carrots are a spring “root” vegetable. A root vegetable grows underground in the dark, because... well, they’re roots. Maybe that’s why they help you see in the dark with… Vitamin A.
5. Carrots and other colorful vegetables are packed with vitamin A and other super special nutrients called phyto-nutrients. Eating carrots with phytonutrients can help fight serious diseases - like heart disease.
The Daily Scoop… Spring vegetables, alternate announcements This supplement makes it possible for you to customize the Harvest of the Month in The Daily Scoop. Simply substitute the following nutrition tips where you see asterisks (*fruit, **vegetable) in the monthly Daily Scoop issue.
Alternate announcements are intended for use as part of the comprehensive Daily Scoop program.
Copyright, Lean and Green Kids, 2014. Visit leanandgreenkids.org for more information.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch29.htm[4/29/16, 4:10:50 PM]
NUSD Elem Lunch
Tuesday, May 31, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Baked ChickenTenders
Serving 202 56 687 0.00 1.82 20.21 101 0.00 *N/A* 14.15 12.13 10.10 2.02
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
BeansGarbanzocanned SB
1/2 Cup 110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch24.htm[4/29/16, 4:10:49 PM]
NUSD Elem Lunch
Thursday, May 26, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Teriyaki RiceBowlw/Broccoli &Carrots
Serving 255 70 523 4.14 1.86 50.35 6616 64.08 15.57* 19.95 36.52 4.70 1.06
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
BeansGarbanzocanned SB
1/2 Cup 110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch23.htm[4/29/16, 4:10:49 PM]
NUSD Elem Lunch
Wednesday, May 25, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Nachos -Chicken(cheese, lettuce)
Serving 559 85 1336 10.49 2.81* 297.25 732 15.59 0.79* 29.20 61.03 21.35 8.78
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch22.htm[4/29/16, 4:10:49 PM]
NUSD Elem Lunch
Tuesday, May 24, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Baked PopcornChicken
1 Each 230 30 240 2.00 1.44 20.00 100 0.00 *N/A* 12.00 14.00 14.00 2.50
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
BeansGarbanzocanned SB
1/2 Cup 110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch21.htm[4/29/16, 4:10:49 PM]
NUSD Elem Lunch
Monday, May 23, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Macaroni &Cheese
1 Cup 310 30 490 5.00 1.44 350.00 1500 12.00 1.00 15.00 34.00 11.00 4.50
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
BeansGarbanzocanned SB
1/2 Cup 110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch18.htm[4/29/16, 4:10:49 PM]
NUSD Elem Lunch
Friday, May 20, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Cheese orTurkeyPepperoni Pizza
Slice 372 35 1065 3.00 2.27 306.54 545 1.96 4.00* 20.90 35.98 16.12 5.32
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch17.htm[4/29/16, 4:10:49 PM]
NUSD Elem Lunch
Thursday, May 19, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Deli SandwichTurkey andCheese
Sandwich 317 58 922 2.00 1.50 296.26 336 0.80 3.64* 19.81 29.02 13.37 6.62
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch16.htm[4/29/16, 4:10:48 PM]
NUSD Elem Lunch
Wednesday, May 18, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
BBQ Pork RibSandwich
1 Each 347 44 867 2.99 2.15 19.75 311 1.18 11.89 16.84 38.85 13.85 4.94
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch15.htm[4/29/16, 4:10:48 PM]
NUSD Elem Lunch
Tuesday, May 17, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Baked ChickenTenders
Serving 202 56 687 0.00 1.82 20.21 101 0.00 *N/A* 14.15 12.13 10.10 2.02
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
BeansGarbanzocanned SB
1/2 Cup 110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
Print This Page
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch14.htm[4/29/16, 4:10:48 PM]
NUSD Elem Lunch
Monday, May 16, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Nachos(cheese, lettuce)
Serving 444 29 527 10.51 2.58 261.39 465 6.37 0.88* 17.42 54.35 16.42 7.37
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch11.htm[4/29/16, 4:10:48 PM]
NUSD Elem Lunch
Friday, May 13, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Cheese orTurkeyPepperoni Pizza
Slice 372 35 1065 3.00 2.27 306.54 545 1.96 4.00* 20.90 35.98 16.12 5.32
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch10.htm[4/29/16, 4:10:48 PM]
NUSD Elem Lunch
Thursday, May 12, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Deli SandwichTurkey andCheese
Sandwich 317 58 922 2.00 1.50 296.26 336 0.80 3.64* 19.81 29.02 13.37 6.62
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
BeansGarbanzocanned SB
1/2 Cup 110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch9.htm[4/29/16, 4:10:47 PM]
NUSD Elem Lunch
Wednesday, May 11, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Nachos -Chicken(cheese, lettuce)
Serving 559 85 1336 10.49 2.81* 297.25 732 15.59 0.79* 29.20 61.03 21.35 8.78
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch8.htm[4/29/16, 4:10:47 PM]
NUSD Elem Lunch
Tuesday, May 10, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Baked PopcornChicken
1 Each 230 30 240 2.00 1.44 20.00 100 0.00 *N/A* 12.00 14.00 14.00 2.50
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
BeansGarbanzocanned SB
1/2 Cup 110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch7.htm[4/29/16, 4:10:47 PM]
NUSD Elem Lunch
Monday, May 9, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Macaroni &Cheese
1 Cup 310 30 490 5.00 1.44 350.00 1500 12.00 1.00 15.00 34.00 11.00 4.50
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
BeansGarbanzocanned SB
1/2 Cup 110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch4.htm[4/29/16, 4:10:47 PM]
NUSD Elem Lunch
Friday, May 6, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Cheese orTurkeyPepperoni Pizza
Slice 372 35 1065 3.00 2.27 306.54 545 1.96 4.00* 20.90 35.98 16.12 5.32
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch3.htm[4/29/16, 4:10:47 PM]
NUSD Elem Lunch
Thursday, May 5, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Chicken BreastSandwich
Sandwich 420 25 640 5.00 3.24 80.00 115 9.00 4.00 21.00 45.00 17.00 3.00
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch2.htm[4/29/16, 4:10:47 PM]
NUSD Elem Lunch
Wednesday, May 4, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Nachos -Chicken(cheese, lettuce)
Serving 559 85 1336 10.49 2.81* 297.25 732 15.59 0.79* 29.20 61.03 21.35 8.78
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch1.htm[4/29/16, 4:10:46 PM]
NUSD Elem Lunch
Tuesday, May 3, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Baked ChickenTenders
Serving 202 56 687 0.00 1.82 20.21 101 0.00 *N/A* 14.15 12.13 10.10 2.02
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Veggies CelerySticks SB
1 Each 14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
BeansGarbanzocanned SB
1/2 Cup 110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.
NUSD Elem Lunch
file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/10%20May%20Lunch0.htm[4/29/16, 4:10:46 PM]
NUSD Elem Lunch
Monday, May 2, 2016
Recipes PortionSize
Calories Cholesterolmg
Sodiummg
DietaryFiber
g
Ironmg
Calciummg
VitaminA IU
VitaminC mg
Sugarsg
Proteing
Carbohydrateg
TotalFat g
SaturatedFat g
Quesadillas(Cheese)
2 Each 319 45 599 2.99 2.69 249.48 299 0.00 *N/A* 17.96 31.93 12.97 5.99
Sunbutter/HoneySandwich
1 Each 388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86
CheeseSandwich
1 Each 350 40 1169 2.07 1.49 421.33 613 4.50 4.57 14.63 31.43 20.07 10.25
Fresh Salad Bar Servings 137 35 185 6.11 1.92 115.23 5088 22.37 1.81* 8.41 15.66 4.92 1.62
Seasonal Fruit 1 Each 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05
Milk White 1% &Fat Free
1 Each 119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21
SALAD MIX SB .75 cup 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01
Veggies FreshCarrots SB
Serving 54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05
Cherry TomatoSB
1/2 cup 41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00
Cucumber CoinsSB
serving 8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02
Corn cnd yellowSB
1/2 cup 58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13
KIDNEY BEANS 1/2 cup 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16
Dinner RollWhole WheatSB
1 Each 87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39
ShreddedCheese SB
1 oz 111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08
SunflowerSeeds unsaltedSB
Serving 88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84
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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.