d27719811a response package pss-2011-01353
TRANSCRIPT
1 PSS-2011-01353
2 PSS-2011-01353
3 PSS-2011-01353
4 PSS-2011-01353
Summary of Nutritional Analysis of Menu Men’s High Activity Menu
Average of 7 days: 5 weekdays & 2 weekend days Includes 3 meals plus 1 coffee and 1 tea break per day
Nutrient Amount Provided by Menu
Recommen-dation
Comment
Calories 3731 3662 Adequate. The safety factor in this menu allows 2% more calories than are required by a 160-pound man, and would, for example, meet the requirements of a 190-pound inmate at a similar (high) activity level.
Protein 129 grams 60 grams More than adequate. Provides about twice the recommended intake of 0.8 grams protein per kg body weight. Endurance athletes may have higher than normal requirements, in the range of 90 grams protein. These menus provide more than enough protein.
Dietary Fiber 38 grams 27 to 40 grams*
Adequate. This assumes intakes of some white bread and some whole wheat bread. Fiber is found in whole grains, legumes, vegetables and fruit.
Fat 151 grams 122 grams or less
High. Provides 24% more than the maximum recommended fat intake. About 20 percent of this fat comes from the allowance of margarine. (Note that this came down from 42% above recommended fat intake on 1998 menus.) Increasing the proportion of Textured Soy Protein (TVP) in certain menu items would help, by cutting fat, saturated fat and cholesterol.
Cholesterol 410 grams 300 mg or less High. Provides 37% more than the maximum recommended cholesterol intake, (related to higher risk of cancer and of coronary artery disease.)
Vitamins See Bar Graph
See Rec. Daily Nutrients Chart
Adequate. Note that 75% is generally considered adequate, because recommended levels include a safety margin. Actual intakes for biotin and pantothenic acid are higher than shown in analysis, because analysis database lacks complete data on these nutrients for a few food sources on menu.
Minerals:Calcium 1550 grams 1000 mg
Adequate. Note that 75% is generally considered adequate, because recommended levels include a safety margin. Actual intakes for chromium, copper and molybdenum are higher than shown in analysis, due to analysis database lacking complete data on these nutrients for a few food sources on menu. Chromium is found in whole grains, soyfoods, TVP, vegetables. Copper is found in soyfoods, whole grains, fruits, vegetables, and nuts.
Iron 27 grams 10 mgZinc 16 grams 15 mg
Other See Rec. Daily Nutrients Chart
*Alternative recommendation (World Health Organization) is 15 to 22 grams of fiber per day per 1000 calories, which would mean at least 52 grams fiber for menus at this caloric level.
5 PSS-2011-01353
Men’s High Activity Menu (cont’d)
Essential Fats Omega-6 fatty acids
17 grams 12 gramsTypical of Current North American Pattern.People require two essential fatty acids: about 3% of daily caloric intake from omega-6 fatty acids (about 10 grams per day for the caloric level of these menus) and about 0.5% of daily caloric intake from omega-3 fatty acids (about 3 grams per day for these menus). Intakes of omega-6 fatty acids are adequate. Intakes of omega-3 fatty acids are adequate on these menus if tuna sandwiches are given once a week, in addition to the fish dinner that is already on the menu three times a month. Intakes of omega-3 fatty acids could be increased by: -adding 1 Tbsp of ground flaxseed per person to oatmeal or to muffins three times a week, -putting Red River cereal on the menu, or -replacing one additional meat/poultry meal per month with fish.
Omega-3 fatty acids
1.6 grams 2 grams
Distribution of Calories between Protein, Fat and Carbohydrate
14% of Calories from
Protein
10-15% of Calories from
Protein
Typical of Current North American Pattern.A shift of some calories from fatty foods to whole grains would be a health benefit.
36% of Calories from
Fat
15-30% of Calories from
Fat50% of
Calories from Carbohydrate
50-75% of Calories from Carbohydrate
Soups It is important that soups be hearty, and that they include 3 ounces of cooked grains, beans, pasta or potatoes per portion. Use vegetable soup stock.
Vegetarian Option Meals The vegetarian option meals should provide high protein plant foods such as tofu, tempeh, veggie burgers, meat analog or beans in amounts that are equivalent to amounts of meat in items they replace. Meals such as Vegetable Goulash, Stir Fries, Spaghetti Sauce, and Vegetable Ratatouille can easily incorporate one or other of the following as ingredients, and still be very flavorful and appealing: tofu, tempeh, veggie burgers, veggie wieners, other meat analogs and various beans. (The vegetarian option does achieve this on most days.)
Macaroni and Cheese can include veggie wieners. (Note that cheese is not an iron source, in fact it decreases iron absorption.) However, if certain items, for example Caribbean Veggie Patties or Macaroni and Cheese are very well accepted by inmates, it is not necessary to replace them or to change the recipe, even though they don’t contain these protein-and-iron containing ingredients. This is because protein and iron levels are generally high on vegetarian menus.
The Notes on Sandwich Fillings could include a more extensive list of vegetarian sandwich fillings for use at lunch. There are veggie “meat” slices, veggie “chicken” and “turkey” slices, and marinated tofu, in addition to hummus, cheese, egg and peanut butter.
If any vegetarian menu item might have wide appeal among inmates, it could be used as an item on the regular menu. This would improve the somewhat high fat and cholesterol levels on regular menu.
6 PSS-2011-01353
Rev
ised
May
200
61
Liqu
ids a
re b
y vo
lum
e, so
lids a
re b
y w
eigh
t exc
ept w
here
spec
ified
.2
All
brea
kfas
t hot
and
col
d ce
real
s will
be
by v
olum
e. O
atm
eal w
ill c
onsi
st o
f 75%
oat
s and
25%
edi
ble
bran
by
wei
ght (
3/4
bag
oats
:1/4
bag
bra
n).
3Fr
uit j
uice
is p
ure
from
con
cent
rate
; 6 fl
uid
oz. F
ruit
drin
k is
from
cry
stal
s or s
yrup
; 8 fl
uid
oz.
4M
ilk w
ill b
e 10
0% p
owde
red
skim
milk
mad
e ac
cord
ing
to p
acka
ge d
irect
ions
and
forti
fied
with
vita
min
s A a
nd D
.5
Cre
amer
for c
offe
e w
ill b
e no
n-da
iry c
ream
er.
6M
uffin
s 4 o
z ra
w b
atte
r eac
h; C
ooki
es 3
oz
raw
bat
ter e
ach;
Cak
e 4
oz ra
w b
atte
r eac
h / 3
oz
as se
rved
. A
pple
sauc
e an
d ca
nned
frui
t 4 o
z w
eigh
t; Pu
ddin
g 3
oz w
eigh
t.7
All
toas
t and
"co
oked
" sa
ndw
iche
s will
be
mad
e w
ith w
hite
med
ium
slic
ed b
read
unl
ess o
ther
wis
e sp
ecifi
ed.
8B
read
for "
cold
" (u
ncoo
ked)
sand
wic
hes a
nd fo
r eve
ning
mea
l will
be
60%
who
lew
heat
(thi
n sl
iced
). 9
All
sand
wic
hes w
ill c
onta
in 2
oz
wei
ght o
f fill
ing:
ham
, sal
ami,
turk
ey, b
olog
na, c
hick
en lo
af, B
avar
ian
mea
t loa
f, ch
eese
, pea
nut b
utte
r, sl
iced
mea
ts fr
om le
ftove
rs, e
gg o
r tun
a sa
lad
(2 o
z eg
g or
tuna
).10
In sa
ndw
iche
s, ea
ch sl
ice
of b
read
is to
be
spre
ad w
ith m
arga
rine
or sa
lad
dres
sing
. All
subm
arin
e bu
ns w
ill b
e 7
inch
Bee
f Dip
Bun
(whi
te);
at le
ast 2
.5 o
z w
eigh
t. 11
Mea
t and
/or c
hees
e sa
ndw
iche
s and
subs
will
con
tain
3 g
ram
s of s
hred
ded
lettu
ce. S
ubs w
ill c
onta
in 1
1 gr
ams t
omat
o (to
tal
lettu
ce +
tom
ato=
1/2
oz /
14 g
ram
s).
12Sa
ndw
ich
fillin
gs a
re to
var
y fr
om m
eal t
o m
eal w
ith n
o tw
o co
nsec
utiv
e da
ys to
hav
e th
e sa
me
fillin
g. J
am m
ay b
e ad
ded
to p
eanu
t but
ter s
andw
ich
but d
oes n
ot c
ount
as t
he p
rote
in fi
lling
.13
Veg
etab
le S
ticks
con
sist
of a
seas
onal
var
iety
unl
ess o
ther
wis
e st
ated
of 6
stic
ks 3
" lo
ng (3
/8 c
up; 3
flui
d oz
.)14
Toss
ed S
alad
3 o
z w
eigh
t; C
arro
t & R
aisi
n Sa
lad
3 oz
wei
ght i
nclu
ding
dre
ssin
g.15
Chi
cken
Sal
ad P
late
will
con
tain
3 o
z of
dic
ed c
hick
en w
hite
and
dar
k; T
urke
y Sa
lad
Plat
e 3
oz o
f dic
ed tu
rkey
; Egg
& C
hees
e Pl
ate
will
hav
e 1-
1/2
eggs
and
1-1
/2 o
z of
che
ese.
16Pi
zza
will
con
tain
1.5
oz
mea
t, 1
oz o
f veg
etab
le a
nd 1
.5 o
z of
che
ese
per s
ervi
ng.
17A
ll w
eine
rs w
ill b
e ch
icke
n 8
to 1
kg
unle
ss o
ther
wis
e st
ated
.18
Slop
py Jo
e w
ill b
e m
ade
from
"H
ot H
ucks
" V
eggi
e B
urge
r Mix
Pro
duct
cod
e: 3
0876
1 an
d in
clud
e ve
geta
bles
and
seas
onin
gs a
ccor
ding
to re
cipe
.19
Soup
is b
y vo
lum
e (8
oz.
) and
will
con
tain
a m
inim
um o
f 3oz
coo
ked
grai
ns, b
eans
, pas
ta o
r pot
atoe
s per
por
tion,
and
can
be
mad
e fr
om le
ftove
rs.
20So
up st
ock
mus
t be
vege
tabl
e st
ock
not m
eat s
tock
. C
ream
soup
s will
be
non
dairy
, mad
e w
ith c
orn
star
ch o
r whe
at.
21A
ll m
eats
and
veg
etab
les w
ill b
e by
coo
ked
wei
ghts
unl
ess s
peci
fied.
Gra
vy o
r mus
hroo
m sa
uce:
1/4
cup
= 2
flui
d oz
mea
sure
d w
ith 2
oz
ladl
e.22
Mas
hed
Pota
to 1
cup
=8 fl
uid
oz; F
renc
h Fr
ies &
Has
h B
row
ns 1
/2 c
up=4
flui
d oz
; Boi
led
& O
ven
Roa
st P
otat
o 8
oz c
ooke
d w
eigh
t; R
ice
6 oz
coo
ked
wei
ght;
Noo
dles
& P
asta
1 c
up=8
flui
d oz
coo
ked.
23Ita
lian
Sauc
e w
ill c
onsi
st o
f "H
ot H
ucks
" pr
oduc
t cod
e #
3087
72 a
nd c
onta
in to
mat
o an
d se
ason
ings
acc
ordi
ng to
reci
pe.
24B
eef C
how
Mie
n w
ill c
onta
in 3
oz
of m
eat a
nd 3
oz
of v
eget
able
s plu
s noo
dles
per
serv
ing.
25A
ll 1/
4 ch
icke
n se
rvin
gs w
ill b
e ch
icke
n le
g &
thig
h 8-
10 o
z. (E
dibl
e po
rtion
will
be
at le
ast 3
oz
mea
t.)26
Hot
Ham
burg
er S
andw
ich
will
con
sist
of 1
x sl
ice
of T
exas
Bre
ad (C
anad
a B
read
spec
Tex
as T
oast
) with
a 3
oz c
ooke
d bu
rger
pat
tie/ro
ast b
eef.
27M
eat L
oaf w
ill c
onta
in 1
-1/2
oz
mea
t and
1-1
/2 o
z be
ef fl
avor
ed re
hydr
ated
TV
P or 3
oz
beef
.28
Fren
ch M
eat P
ie w
ill c
onta
in 1
-1/2
oz m
eat a
nd 1
-1/2
oz
beef
flav
ored
rehy
drat
ed T
VP o
r 3oz
. bee
f, 3-
1/2o
z of
veg
etab
les a
md
1-1/
2 oz
of p
astry
.29
Chi
li w
ill c
onsi
st o
f 3 o
z of
"H
ot H
ucks
" pr
oduc
t cod
e #
3087
84 a
nd w
ill c
onta
in v
eget
able
s, re
d ki
dney
bea
ns a
nd se
ason
ings
acc
ordi
ng to
reci
pe30
Mea
t/Veg
etab
le S
tir F
ry w
ill c
onta
in 3
oz o
f mea
t per
serv
ing
31La
sagn
a w
ill c
onta
in 3
oz o
f Ita
lian
sauc
e (H
ot H
ucks
pro
duct
cod
e# 3
0877
2) w
ith v
eget
able
s and
5 o
z pa
sta
per s
ervi
ng a
nd b
e m
ade
acco
rdin
g to
reci
pe.
32A
part
from
tuna
in sa
ndw
iche
s, th
e on
ly fi
sh p
erm
itted
to b
e se
rved
on
the
men
u w
ill b
e 3
oz B
aked
Fis
h (b
atte
red
pollo
ck)
33D
iabe
tic S
nack
will
con
sist
of o
ne h
alf s
andw
ich
(as p
er sa
ndw
ich
spec
ifica
tions
) thr
ee ti
mes
per
day
and
mus
t rot
ate
betw
een
chee
se, p
eanu
t but
ter,
mea
t and
oth
er v
aria
tions
.34
Bag
Bre
akfa
st w
ill c
onsi
st o
f 1 m
uffin
, 2 sl
ices
of b
read
, cer
eal,
250m
l car
ton
of m
ilk, 2
00m
l Tet
ra P
ak fr
uit j
uice
, 2 ja
m, 2
pea
nut b
utte
r, su
gar,
spoo
n an
d 2
mar
garin
e.35
Bag
(cou
rt) L
unch
es w
ill c
onsi
st o
f 2
sand
wic
hes,
200m
l Tet
ra P
ak F
ruit
Drin
k, 1
coo
kie
(3 o
z ba
tter)
and
1 p
iece
frui
t.36
Cre
w L
unch
es w
ill c
onsi
st o
f 8 o
z so
up (b
ulk)
, 4 c
rack
ers,
2 sa
ndw
iche
s*, 8
oz
beve
rage
and
1 p
iece
frui
t. E
gg S
alad
and
Tun
a Sa
lad
Mix
are
NO
T to
be
serv
ed in
Cre
w L
unch
es.
37*
Secu
re M
oder
ate
Act
ivity
Cen
tres
pro
vidi
ng o
utsi
de C
rew
Lun
ches
will
con
tain
3 sa
ndw
iche
s.38
Con
dim
ents
will
be
as fo
llow
s:Pe
anut
But
ter:
18 m
l; Ja
m: 9
ml;
Cre
amer
Pow
der:
2 gr
ams;
Whi
te S
ugar
: 3.5
gra
ms;
Bro
wn
Suga
r: 3.
5 gr
ams;
Ket
chup
: 9 g
ram
s; M
usta
rd: 7
gra
ms;
R
elis
h: 9
gra
ms;
All
Dre
ssin
gs: 1
6 m
l; So
ya S
auce
: 10
gram
s; T
able
Syr
up: 4
2 m
l; M
arga
rine:
4.5
gra
ms.
The
mar
garin
e us
ed m
ust b
e on
e th
at p
rovi
des v
itam
in E
No
Cha
nges
are
to b
e m
ade
to th
is m
enu
with
out a
utho
riza
tion
from
the
Cor
rect
ions
Con
trac
t Man
ager
.U
navo
idab
le lo
cal s
ubst
itutio
ns m
ust b
e re
port
ed to
the
loca
l lia
son
war
den.
BC
CO
RR
EC
TIO
NS
MA
LE
MO
DE
RA
TE
AC
TIV
ITY
ME
NU
SPE
CIF
ICA
TIO
NS
118
7 PS
S-2
011-
0135
3
WE
EK
Rev
ised
Jun
e 20
06O
NE
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
rang
e Ju
ice
6 oz
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
atm
eal C
ooke
d w
ith
Bra
n1
cup
Cor
n Fl
akes
1 cu
pC
r. O
f Whe
at1
cup
Rai
sin
Bra
n1
cup
Oat
mea
l Coo
ked
with
Bra
n1
cup
Frie
d Eg
gs2
Scra
mbl
ed E
ggs
2
Toas
t, (s
lice)
3To
ast,
(slic
e)3
Bro
wn
Toas
t, (s
lice)
3To
ast,
(slic
e)3
Toas
t, (s
lice)
3B
acon
(stri
p)2
Bre
akfa
st S
ausa
ges
2M
uffin
(4oz
)1
Bra
n M
uffin
(4oz
)1
Muf
fin (4
oz)
1M
uffin
(4oz
)1
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Panc
akes
(4")
2M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3To
ast,
(slic
e)2
Jam
(por
tion)
2Ja
m (p
ortio
n)2
Jam
(por
tion)
2Ja
m (p
ortio
n)2
Jam
(por
tion)
2To
ast,
(slic
e)2
Mar
garin
e (p
ortio
n)2
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Mar
garin
e (p
ortio
n)2
Jam
(por
tion)
1Ja
m (p
ortio
n)1
Ket
chup
(por
tion)
2M
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozK
etch
up (p
ortio
n)2
Syru
p42
ml.
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Milk
8 oz
Milk
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
offe
e8
ozC
offe
e8
ozSu
gar (
porti
on)
1Su
gar (
porti
on)
2Su
gar (
porti
on)
1Su
gar (
porti
on)
2Su
gar (
porti
on)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1B
row
n Su
gar (
ptn)
1B
row
n Su
gar (
ptn)
1B
row
n Su
gar (
ptn)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1C
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Tom
ato
& R
ice
Soup
8 oz
Cre
am o
f Veg
Sou
p8
ozG
reen
Pea
Sou
p8
ozB
arle
y So
up8
ozLe
ntil
Soup
8 oz
Soup
D'Jo
ur8
ozN
avy
Bea
n So
up8
ozC
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
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each
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Cra
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s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
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each
)4
2oz
Bee
f Sau
sage
2G
rille
d H
am &
Che
ese
Sand
wic
h1.
5Sl
oppy
Joes
(as p
er
Spec
s)6
ozC
hick
en S
alad
Sa
ndw
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1.5
Pizz
a Su
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(1.5
oz
each
M
eat &
Che
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1Tu
na S
alad
San
dwic
h (a
s per
Spe
cs)
1C
hick
en B
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na
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wic
h (a
s per
sp
ecs)
1
Piro
gies
(1oz
)4
eaK
etch
up p
kg1
Toss
ed S
alad
3oz
WT
Sour
Cre
am1/
2 oz
Car
rot S
ticks
6x3"
Ham
burg
er B
un1
Dre
ssin
g (p
ortio
n)1
Cab
bage
Sal
ad3
oz
Wt
Veg
gie
Stic
ks6x
3"V
eggi
e St
icks
6x3"
Dre
ssin
g (p
ortio
n)1
Mus
tard
Por
tion
1Fr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1
Rot
ini (
cook
ed)
8 oz
Bee
f Cho
w M
ein
6 oz
Salis
bury
Ste
ak3
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Fis
h3
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eat B
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inB
BQ
Sau
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z1
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Chi
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1/4
1
Italia
n Sa
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6 oz
Gra
vy2
ozFr
ench
Frie
s8
ozG
ravy
2 oz
Egg
Noo
dles
8 oz
Stea
med
Ric
e6
oz
Toss
ed S
alad
3oz
WT
Veg
etab
le F
ried
Ric
e6
ozB
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tato
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ozG
reen
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ns5
ozM
ashe
d Po
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ozM
ixed
Veg
etab
les
5 oz
Bro
ccol
i Pie
ces
5 oz
Dre
ssin
g (p
ortio
n)1
Bro
ccol
i pie
ces
5 oz
Peas
2.5o
zC
oles
law
3oz
WT
Car
rot C
oins
2.5o
zC
oles
law
3 oz
WT
Gar
lic T
oast
(slic
e)3
Ker
nel C
orn
2.5o
zK
etch
up (p
ortio
n)1
Cau
liflo
wer
2.5o
zB
read
(slic
e)3
Soya
Sau
ce (p
ortio
n)1
Soya
Sau
ce (p
ortio
n)1
Bre
ad (s
lice)
3Te
a B
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it (3
oz)
1B
read
(slic
e)3
Mar
garin
e (p
ortio
n)3
Bre
ad/ M
arga
rine
3 ea
App
le S
auce
(can
ned)
4 oz
Bre
ad/ M
arga
rine
3 ea
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)1
Mar
garin
e (p
ortio
n)3
Seas
onal
Fre
sh F
ruit
1M
arbl
e C
ake
3 oz
Can
ned
Pine
appl
e4
ozC
hoco
late
Pud
ding
3 oz
Cho
c. C
hip
Coo
kie
3 oz
Car
amel
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3
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uit D
rink
8oz
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t Drin
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Cre
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1C
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wdr
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Cre
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dr)
1C
ream
er (p
wdr
)1
Cre
amer
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dr)
1C
ream
er (p
wdr
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Suga
r (po
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Suga
r (po
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Suga
r (po
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Suga
r (po
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)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
BC
CO
RR
EC
TIO
NS
MA
LE
MO
DE
RA
TE
AC
TIV
ITY
ME
NU
Mon
day
Tue
sday
Wed
nesd
ayT
hurs
day
Frid
aySa
turd
aySu
nday
Din
ner
Bre
akfa
st
Bev
erag
eB
reak
Lunc
h
Bev
erag
eB
reak
114
8 PS
S-2
011-
0135
3
WE
EK
Rev
ised
Jun
e 20
06T
WO
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
rang
e Ju
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6 oz
App
le Ju
ice
6 oz
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nge
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ozO
atm
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d w
ith
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n1
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f Whe
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mea
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with
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ran
1 cu
pFr
ied
Eggs
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ram
bled
Egg
s2
Toas
t, (s
lice)
3To
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e)3
Bro
wn
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t, (s
lice)
3To
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e)3
Toas
t, (s
lice)
3B
acon
(stri
p)2
Bre
akfa
st S
ausa
ges
2M
uffin
(4oz
)1
Bra
n M
uffin
(4oz
)1
Muf
fin (4
oz)
1M
uffin
(4oz
)1
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Panc
akes
(4")
2M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3To
ast,
(slic
e)2
Jam
(por
tion)
2Ja
m (p
ortio
n)2
Jam
(por
tion)
2Ja
m (p
ortio
n)2
Jam
(por
tion)
2To
ast,
(slic
e)2
Mar
garin
e (p
ortio
n)2
Pean
ut B
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r (pt
n)1
Pean
ut B
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r (pt
n)1
Pean
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r (pt
n)1
Pean
ut B
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r (pt
n)1
Pean
ut B
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r (pt
n)1
Mar
garin
e (p
ortio
n)2
Jam
(por
tion)
1Ja
m (p
ortio
n)1
Ket
chup
(por
tion)
2M
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ozM
ilk8
ozM
ilk8
ozM
ilk8
ozK
etch
up (p
ortio
n)2
Syru
p42
ml.
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Milk
8 oz
Milk
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
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wdr
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Cre
amer
(pw
dr)
1C
offe
e8
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offe
e8
ozSu
gar (
porti
on)
1Su
gar (
porti
on)
2Su
gar (
porti
on)
1Su
gar (
porti
on)
2Su
gar (
porti
on)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1B
row
n Su
gar (
ptn)
1B
row
n Su
gar (
ptn)
1B
row
n Su
gar (
ptn)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1C
offe
e8
ozC
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e8
ozC
offe
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ozC
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ozC
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e8
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ozC
ream
er (p
wdr
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Cre
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(pw
dr)
1C
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er (p
wdr
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Cre
amer
(pw
dr)
1C
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wdr
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Cre
amer
(pw
dr)
1C
ream
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wdr
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Suga
r (po
rtion
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Suga
r (po
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Suga
r (po
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Suga
r (po
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Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Bar
ley
Soup
8 oz
Cre
am o
f Veg
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p8
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reen
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p8
ozTo
mat
o &
Ric
e So
up8
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ntil
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ur8
ozN
avy
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n So
up8
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rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
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each
)4
Cra
cker
s (ea
ch)
4C
rack
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each
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wic
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late
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w
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ese
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wic
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avar
ian
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t Loa
f Sa
ndw
ich
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er
Spec
s)1
Ham
San
dwic
h (a
s per
Sp
ecs)
1
Mus
tard
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tion)
1Pa
sta
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d4
ozFr
ench
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s4
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t Stic
ks6x
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ench
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oles
law
3 oz
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gie
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ks6x
3"M
usta
rd (p
ortio
n)2
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chup
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read
(slic
e) /
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g.2
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etch
up (p
ortio
n)2
Mus
tard
(por
tion)
1M
usta
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ortio
n)1
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozSe
ason
al F
resh
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it1
Seas
onal
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sh F
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1Se
ason
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(pw
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1C
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wdr
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(pw
dr)
1C
ream
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wdr
)1
Cre
amer
(pw
dr)
1C
ream
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wdr
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Suga
r (po
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Suga
r (po
rtion
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Suga
r (po
rtion
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Suga
r (po
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Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Rot
ini (
cook
ed)
8 oz
Roa
st C
hick
en 1
/41
Hot
Ham
burg
er S
and.
3 oz
Bak
ed F
ish
3 oz
Mea
t Loa
f5
ozC
hick
en &
Veg
. Stir
6
ozV
eal C
utle
t/ 2o
z gr
avy
3 oz
Italia
n Sa
uce
6 oz
Mas
hed
Pota
toes
8 oz
on T
exas
Bre
ad1
Stea
med
Ric
e6
ozB
oile
d Po
tato
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z
Mar
inat
ed V
eg. S
alad
3oz
WT
Cau
liflo
wer
2.5o
zB
aked
Pot
ato
(lge)
G
ravy
8oz
2 oz
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ton
Bro
wn
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to8
ozO
ven
Roa
st P
otat
oes
8 oz
Lettu
ce/T
omat
o Sa
lad
4oz
WT
Dic
ed C
arro
t &
Turn
ip2.
5oz
Cab
bage
2.5o
zK
erne
l Cor
n2.
5oz
Ker
nel C
orn
2.5o
zG
ravy
2oz
Dre
ssin
g (p
ortio
n)1
Peas
2.5o
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as2.
5oz
Peas
2.5o
zC
arro
t Coi
ns2.
5oz
Soya
Sau
ce (p
ortio
n)1
Bre
ad (s
lice)
3G
arlic
Toa
st (s
lice)
3B
read
(slic
e)3
Sour
Cre
am1/
2 oz
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en B
eans
2.5o
zB
read
/ Mar
garin
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eaM
arga
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(por
tion)
3M
arga
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(por
tion)
3B
read
(slic
e)3
Bre
ad (s
lice)
3B
read
(slic
e)3
Van
illa
Pudd
ing
3 oz
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ted
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ozSe
ason
al F
resh
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it1
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am3
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arga
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(por
tion)
3M
arga
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(por
tion)
3M
arga
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(por
tion)
3Fr
uit D
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8oz
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t Drin
k8o
zM
ilk8
ozM
ilk8
ozSe
ason
al F
resh
Fru
it1
Whi
te C
ake
3 oz
Can
ned
App
le S
auce
4 oz
Milk
8 oz
Milk
8 oz
Tea
8 oz
Tea
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
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8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
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Cre
amer
(pw
dr)
1C
ream
er (p
wdr
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Cre
amer
(pw
dr)
1Su
gar (
porti
on)
11
Suga
r (po
rtion
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Suga
r (po
rtion
)1
Suga
r (po
rtion
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Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Frid
aySa
turd
aySu
nday
BC
CO
RR
EC
TIO
NS
MA
LE
MO
DE
RA
TE
AC
TIV
ITY
ME
NU
Mon
day
Tue
sday
Wed
nesd
ayT
hurs
day
Din
ner
Bre
akfa
st
Bev
erag
eB
reak
Lunc
h
Bev
erag
eB
reak
115
9 PS
S-2
011-
0135
3
WE
EK
Rev
ised
Jun
e 20
06T
HR
EE
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
rang
e Ju
ice
6 oz
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
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e6
ozO
atm
eal C
ooke
d w
ith
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n1
cup
Cor
n Fl
akes
1 cu
pC
r. O
f Whe
at1
cup
Rai
sin
Bra
n1
cup
Oat
mea
l Coo
ked
with
B
ran
1 cu
pFr
ied
Eggs
2Sc
ram
bled
Egg
s2
Toas
t, (s
lice)
3To
ast,
(slic
e)3
Bro
wn
Toas
t, (s
lice)
3To
ast,
(slic
e)3
Toas
t, (s
lice)
3B
acon
(stri
p)2
Bre
akfa
st S
ausa
ges
2M
uffin
(4oz
)1
Bra
n M
uffin
(4oz
)1
Muf
fin (4
oz)
1M
uffin
(4oz
)1
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Panc
akes
(4")
2M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3To
ast,
(slic
e)2
Jam
(por
tion)
2Ja
m (p
ortio
n)2
Jam
(por
tion)
2Ja
m (p
ortio
n)2
Jam
(por
tion)
2To
ast,
(slic
e)2
Mar
garin
e (p
ortio
n)2
Pean
ut B
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n)1
Pean
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n)1
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Pean
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r (pt
n)1
Pean
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Mar
garin
e (p
ortio
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tion)
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n)1
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tion)
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ilk8
ozM
ilk8
ozM
ilk8
ozK
etch
up (p
ortio
n)2
Syru
p42
ml.
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Milk
8 oz
Milk
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
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Cre
amer
(pw
dr)
1C
offe
e8
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offe
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gar (
porti
on)
1Su
gar (
porti
on)
2Su
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porti
on)
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porti
on)
2Su
gar (
porti
on)
1C
ream
er (p
wdr
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amer
(pw
dr)
1B
row
n Su
gar (
ptn)
1B
row
n Su
gar (
ptn)
1B
row
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ptn)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1C
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Tom
ato
& R
ice
Soup
8 oz
Cre
am o
f Veg
Sou
p8
ozG
reen
Pea
Sou
p8
ozB
arle
y So
up8
ozLe
ntil
Soup
8 oz
Soup
D'Jo
ur8
ozN
avy
Bea
n So
up8
ozC
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Hot
Bee
f San
dwic
h on
Te
xas B
read
3 oz
Egg
& C
hees
e (P
late
)1
Ham
burg
er &
Bun
w
ith le
ttuce
, tom
ato,
3 oz
Gra
vy2
ozPo
tato
Sal
adV
eggi
e St
cks
4 oz
6 x
3"Fr
ench
Frie
s4
ozTu
na S
alad
San
dwic
h (a
s per
Spe
cs)
1C
hick
en B
olog
na
Sand
wic
h (a
s per
Sp
ecs)
1
Cel
ery
Stic
ks6x
3"M
ashe
d Po
tato
es4
ozB
read
(slic
e)2
Mus
tard
/Ket
chup
(ptn
)1
eaC
oles
law
3 oz
Coo
ked
Car
rots
4 oz
Mar
garin
e (p
ortio
n)2
Mus
tard
(por
tion)
1M
usta
rd (p
ortio
n)1
Frui
t Drin
k8
ozB
read
/ Mar
garin
e1
eaFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Seas
onal
Fre
sh F
ruit
1Fr
uit D
rink
8 oz
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Tea
8 o z
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1So
uthe
rn B
aked
Lasa
gna
8 oz
Bak
ed F
ish
3 oz
Bee
f/Pep
per S
tir F
ry6
ozFr
ench
Mea
t Pie
6 oz
Bee
f Sau
sage
s4
ozR
oast
Tur
key
3 oz
1/4
Chi
cken
1
Mas
hed
Pota
to8
ozSt
eam
ed R
ice
6 oz
Mas
hed
Pota
toes
8 oz
Boi
led
Pota
toes
8 oz
Sage
Dre
ssin
g2
ozO
ven
Roa
st P
otat
oes
8 oz
Italia
n M
ixed
Veg
5 oz
Ker
nel C
orn
2.5
ozB
rocc
oli P
iece
s5
ozG
ravy
2 oz
Peas
& C
orn
Mix
5 oz
Mas
hed
Pota
toes
8 oz
Gre
en B
eans
5 oz
Gar
lic T
oast
(slic
e)3
Peas
2.5o
zTo
ssed
Sal
ad3
ozB
oile
d C
abba
ge5
ozM
usta
rd (p
ortio
n)1
Gra
vy2
ozR
aisi
n C
oles
law
3 oz
Dre
ssin
g (p
ortio
n)1
Bre
ad (s
lice)
3C
arro
t Coi
ns5
ozB
read
(slic
e)3
Bre
ad (s
lice)
3So
ya S
auce
(por
tion)
1B
read
(slic
e)3
Mar
garin
e (p
ortio
n)3
Bre
ad/ M
arga
rine
3 ea
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)3
Bre
ad /
Mar
garin
e3
eaM
arga
rine
(por
tion)
3W
hite
cak
e3
ozC
anne
d A
pple
Sau
ce4
ozC
hoco
late
Pud
ding
4 oz
Can
ned
Pine
aple
3 oz
Spic
e C
ake
3 oz
Ice
Cre
am3
ozO
'mea
l Rai
sin
Coo
kie
3 oz
Frui
t Drin
k8o
zFr
uit D
rink
8oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1
Sub.
San
dwic
h (1
) w
ith c
old
cuts
&
chee
se (3
oz) s
erve
d w
ith le
ttuce
& to
mat
o
3 oz
Sund
ayW
edne
sday
Thu
rsda
yFr
iday
Satu
rday
BC
CO
RR
EC
TIO
NS
MA
LE
MO
DE
RA
TE
AC
TIV
ITY
ME
NU
Pizz
a -o
ne M
eat (
1.5
oz),
one
Veg
etab
le (1
oz
) & o
ne c
hees
e (1
.5
oz).
6oz
Din
ner
Bre
akfa
st
Bev
erag
eB
reak
Lunc
h
Bev
erag
eB
reak
Mon
day
Tue
sday
116
10
PS
S-2
011-
0135
3
WE
EK
Rev
ised
Jun
e 20
06FO
UR
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
rang
e Ju
ice
6 oz
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
atm
eal C
ooke
d w
ith
Bra
n1
cup
Cor
n Fl
akes
1 cu
pC
r. O
f Whe
at1
cup
Rai
sin
Bra
n1
cup
Oat
mea
l Coo
ked
with
B
ran
1 cu
pFr
ied
Eggs
2Sc
ram
bled
Egg
s2
Toas
t, (s
lice)
3To
ast,
(slic
e)3
Bro
wn
Toas
t (sl
ice)
3To
ast,
(slic
e)3
Toas
t, (s
lice)
3B
acon
(stri
p)2
Bre
akfa
st S
ausa
ges
2M
uffin
(4oz
)1
Bra
n M
uffin
(4oz
)1
Muf
fin (4
oz)
1M
uffin
(4oz
)1
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Panc
akes
(4")
2M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3M
arga
rine
(por
tion)
3To
ast,
(slic
e)2
Jam
(por
tion)
2Ja
m (p
ortio
n)2
Jam
(por
tion)
2Ja
m (p
ortio
n)2
Jam
(por
tion)
2To
ast,
(slic
e)2
Mar
garin
e (p
ortio
n)2
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Mar
garin
e (p
tn)
2Ja
m (p
ortio
n)1
Jam
(ptn
)1
Ket
chup
(por
tion)
2M
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozK
etch
up (p
tn)
2Sy
rup
42 m
l.C
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozM
ilk8
ozM
ilk8
ozC
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cof
fee
8 oz
Cof
fee
8 oz
Suga
r (po
rtion
)1
Suga
r (po
rtion
)2
Suga
r (po
rtion
)1
Suga
r (po
rtion
)2
Suga
r (po
rtion
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Bro
wn
Suga
r (pt
n)1
Bro
wn
Suga
r (pt
n)1
Bro
wn
Suga
r (pt
n)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1B
arle
y So
up8
ozC
ream
of V
eg S
oup
8 oz
Gre
en P
ea S
oup
8 oz
Tom
ato
& R
ice
Soup
8 oz
Lent
il So
up8
ozSo
up D
'Jour
8 oz
Nav
y B
ean
Soup
8 oz
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)C
rack
ers (
each
)4
Sala
mi &
Che
ese
sand
wic
h1.
5M
acar
oni &
Che
ese
Cas
sero
le6
ozC
old
Turk
ey S
and.
1.5
Col
d M
eat P
late
3
ozTu
na S
alad
San
d.1.
5Tu
rkey
Loa
f Sa
ndw
ich
(as p
er
Spec
s)Pa
sta
Sala
d4
ozPo
tato
Sal
ad4
ozC
abba
ge S
alad
3 oz
1Sa
lam
i San
dwic
h1
Col
esla
w3
ozG
reen
Pea
s4
ozTo
ssed
Sal
ad3
oz
Veg
gie
Stic
ks6x
3"D
ress
ing
(por
tion)
1M
usta
rd (p
ortio
n)1
Mus
tard
(por
tion)
1B
read
slic
e2
Veg
gie
Stic
ks6x
3"V
eggi
e St
icks
6x3"
Mar
garin
e po
rtion
2B
read
/ Mar
garin
e2
eaFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Seas
onal
Fre
sh F
ruit
1Te
a 8
o zTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozC
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Bee
f Ste
w (3
oz
Mea
t)6
ozV
eal C
utle
ts3
ozC
hili
6 oz
Mea
tbal
ls
3oz
Ove
n B
aked
Chi
cken
1/4
Salis
bury
Ste
ak3
oz
Mas
hed
Pota
toes
8 oz
Mus
hroo
m S
auce
2 oz
Ove
n B
aked
Pot
atoe
s8
ozSw
eet &
Sou
r Sau
ce3o
zM
ashe
d Po
tato
es8o
zSc
allo
ped
Pota
toes
8 oz
Stea
med
Ric
e6
ozD
iced
Car
rots
2.5o
zEg
g N
oodl
es8
ozR
ice
(coo
ked)
6oz
Gre
en B
eans
2.5o
zC
aulif
low
er2.
5oz
Tea
Bis
cuits
(3oz
)2
Ker
nel C
orn
5 oz
Gre
en B
eans
2.5o
zM
ixed
Veg
etab
les
2.5o
zO
rient
al M
ixed
Veg
5 oz
Car
rot C
oins
2.5o
zB
russ
el S
prou
ts2.
5oz
Mar
garin
e (p
ortio
n)2
Car
rot R
aisi
n Sa
lad
3 oz
Bro
ccol
i Pie
ces
2.5o
zB
read
(slic
e)3
Bre
ad (s
lice)
3B
read
(slic
e)3
Bre
ad (s
lice)
3B
read
(slic
e)3
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)3
Bre
ad/ M
arga
rine
3 ea
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)3
Cho
cola
te P
uddi
ng3
o zSp
ice
Cak
e3
ozLe
mon
Pud
ding
3 oz
Can
ned
App
le S
auce
4 oz
Can
ned
Pine
appl
e3
ozC
aram
el P
uddi
ng3
ozIc
e C
ream
3 oz
Frui
t Drin
k8o
zFr
uit D
rink
8oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1
4
BC
CO
RR
EC
TIO
NS
MA
LE
MO
DE
RA
TE
AC
TIV
ITY
ME
NU
Mon
day
Tue
sday
Wed
nesd
ayT
hurs
day
Frid
aySa
turd
aySu
nday
Chi
cken
Cac
ciat
ore
with
2oz
sauc
e1/
4
Din
ner
Bre
akfa
st
Bev
erag
eB
reak
Lunc
h
Bev
erag
eB
reak
117
11
PS
S-2
011-
0135
3
Rev
ised
May
200
61
Liqu
ids a
re b
y vo
lum
e, so
lids a
re b
y w
eigh
t exc
ept w
here
spec
ified
.2
All
brea
kfas
t hot
and
col
d ce
real
s will
be
by v
olum
e. O
atm
eal w
ill c
onsi
st o
f 75%
oat
s and
25%
edi
ble
bran
by
wei
ght (
3/4
bag
oats
:1/4
bag
bra
n).
3Fr
uit j
uice
is p
ure
from
con
cent
rate
; 6 fl
uid
oz. F
ruit
drin
k is
from
cry
stal
s or s
yrup
; 8 fl
uid
oz.
4M
ilk w
ill b
e 10
0% p
owde
red
skim
milk
mad
e ac
cord
ing
to p
acka
ge d
irect
ions
and
forti
fied
with
vita
min
s A a
nd D
.5
Cre
amer
for c
offe
e w
ill b
e no
n-da
iry c
ream
er.
6M
uffin
s 4 o
z ra
w b
atte
r eac
h; C
ooki
es 3
oz
raw
bat
ter e
ach;
Cak
e 4
oz ra
w b
atte
r eac
h / 3
oz
as se
rved
.A
pple
sauc
e an
d ca
nned
frui
t 4 o
z w
eigh
t; Pu
ddin
g 3
oz w
eigh
t.7
All
toas
t and
"co
oked
" sa
ndw
iche
s will
be
mad
e w
ith w
hite
med
ium
slic
ed b
read
unl
ess o
ther
wis
e sp
ecifi
ed.
8B
read
for "
cold
" (u
ncoo
ked)
sand
wic
hes a
nd fo
r eve
ning
mea
l will
be
60%
who
lew
heat
(thi
n sl
iced
). 9
All
sand
wic
hes w
ill c
onta
in 2
oz
wei
ght o
f fill
ing:
ham
, sal
ami,
turk
ey, b
olog
na, c
hick
en lo
af, B
avar
ian
mea
t loa
f, ch
eese
, pea
nut b
utte
r, sl
iced
mea
ts fr
om le
ftove
rs, e
gg o
r tun
a sa
lad
(2 o
z eg
g or
tuna
).10
In sa
ndw
iche
s, ea
ch sl
ice
of b
read
is to
be
spre
ad w
ith m
arga
rine
or sa
lad
dres
sing
. All
subm
arin
e bu
ns w
ill b
e 7
inch
Bee
f Dip
Bun
(whi
te);
at le
ast 2
.5 o
z w
eigh
t. 11
Mea
t and
/or c
hees
e sa
ndw
iche
s and
subs
will
con
tain
3 g
ram
s of s
hred
ded
lettu
ce. S
ubs w
ill c
onta
in 1
1 gr
ams t
omat
o (to
tal
lettu
ce +
tom
ato=
1/2
oz /
14 g
ram
s).
12Sa
ndw
ich
fillin
gs a
re to
var
y fr
om m
eal t
o m
eal w
ith n
o tw
o co
nsec
utiv
e da
ys to
hav
e th
e sa
me
fillin
g. J
am m
ay b
e ad
ded
to p
eanu
t but
ter s
andw
ich
but d
oes n
ot c
ount
as t
he p
rote
in fi
lling
.13
Veg
etab
le S
ticks
con
sist
of a
seas
onal
var
iety
unl
ess o
ther
wis
e st
ated
of 6
stic
ks 3
" lo
ng (3
/8 c
up; 3
flui
d oz
.)14
Toss
ed S
alad
3 o
z w
eigh
t; C
arro
t & R
aisi
n Sa
lad
3 oz
wei
ght i
nclu
ding
dre
ssin
g.15
Chi
cken
Sal
ad P
late
will
con
tain
3 o
z of
dic
ed c
hick
en w
hite
and
dar
k; T
urke
y Sa
lad
Plat
e 3
oz o
f dic
ed tu
rkey
; Egg
& C
hees
e Pl
ate
will
hav
e 1-
1/2
eggs
and
1-1
/2 o
z of
che
ese.
16Pi
zza
will
con
tain
1.5
oz
mea
t, 1
oz o
f veg
etab
le a
nd 1
.5 o
z of
che
ese
per s
ervi
ng.
17A
ll w
eine
rs w
ill b
e ch
icke
n 8
to 1
kg
unle
ss o
ther
wis
e st
ated
.18
Slop
py Jo
e w
ill b
e m
ade
from
"H
ot H
ucks
" V
eggi
e B
urge
r Mix
Pro
duct
cod
e: 3
0876
1 an
d in
clud
e ve
geta
bles
and
seas
onin
gs a
ccor
ding
to re
cipe
.19
Soup
is b
y vo
lum
e (8
oz.
) and
will
con
tain
a m
inim
um o
f 3oz
coo
ked
grai
ns, b
eans
, pas
ta o
r pot
atoe
s per
por
tion,
and
can
be
mad
e fr
om le
ftove
rs.
20So
up st
ock
mus
t be
vege
tabl
e st
ock
not m
eat s
tock
.C
ream
soup
s will
be
non
dairy
, mad
e w
ith c
orns
tarc
h or
whe
at.
21A
ll m
eats
and
veg
etab
les w
ill b
e by
coo
ked
wei
ghts
unl
ess s
peci
fied.
Gra
vy o
r mus
hroo
m sa
uce:
1/4
cup
= 2
flui
d oz
mea
sure
d w
ith 2
oz
ladl
e.22
Mas
hed
Pota
to &
Fre
nch
Frie
s 1 c
up=8
flui
d oz
; H
ash
Bro
wns
5 fl
uid
oz; B
oile
d &
Ove
n R
oast
Pot
ato
8 oz
coo
ked
wei
ght;
Ric
e 6
oz c
ooke
d w
eigh
t; N
oodl
es &
Pas
ta 1
cup
=8 fl
uid
oz c
ooke
d.23
Italia
n Sa
uce
will
con
sist
of "
Hot
Huc
ks"
prod
uct c
ode
# 30
8772
and
con
tain
tom
ato
and
seas
onin
gs a
ccor
ding
to re
cipe
.24
Bee
f Cho
w M
ien
will
con
tain
3 o
z of
mea
t and
3 o
z of
veg
etab
les p
lus n
oodl
es p
er se
rvin
g.25
All
1/4
chic
ken
serv
ings
will
be
chic
ken
leg
& th
igh
8-10
oz.
(Edi
ble
porti
on w
ill b
e at
leas
t 3 o
z m
eat.)
26H
ot H
ambu
rger
San
dwic
h w
ill c
onsi
st o
f 1 x
slic
e of
Tex
as B
read
(Can
ada
Bre
ad sp
ec T
exas
Toa
st) w
ith a
3oz
coo
ked
burg
er p
attie
/roas
t bee
f.27
Mea
t Loa
f will
con
tain
1-1
/2 o
z m
eat a
nd 1
-1/2
oz
beef
flav
ored
rehy
drat
ed T
VP
or 3
oz
beef
.28
Fren
ch M
eat P
ie w
ill c
onta
in 1
-1/2
oz m
eat a
nd 1
-1/2
oz
beef
flav
ored
rehy
drat
ed T
VP
or 3
oz. b
eef,
3-1/
2oz
of v
eget
able
s am
d 1-
1/2
oz o
f pas
try.
29C
hili
will
con
sist
of 3
oz
of "
Hot
Huc
ks"
prod
uct c
ode
# 30
8784
and
will
con
tain
veg
etab
les,
red
kidn
ey b
eans
and
seas
onin
gs a
ccor
ding
to re
cipe
.30
Mea
t/Veg
etab
le S
tir F
ry w
ill c
onta
in 3
oz o
f mea
t per
serv
ing.
31La
sagn
a w
ill c
onta
in 3
oz o
f Ita
lian
sauc
e (H
ot H
ucks
pro
duct
cod
e# 3
0877
2) w
ith v
eget
able
s and
5 o
z pa
sta
per s
ervi
ng a
nd b
e m
ade
acco
rdin
g to
reci
pe.
32A
part
from
tuna
in sa
ndw
iche
s, th
e on
ly fi
sh p
erm
itted
to b
e se
rved
on
the
men
u w
ill b
e 3
oz B
aked
Fis
h (b
atte
red
pollo
ck).
33D
iabe
tic S
nack
will
con
sist
of o
ne h
alf s
andw
ich
(as p
er sa
ndw
ich
spec
ifica
tions
) thr
ee ti
mes
per
day
and
mus
t rot
ate
betw
een
chee
se, p
eanu
t but
ter,
mea
t and
oth
er v
aria
tions
.34
Bag
Bre
akfa
st w
ill c
onsi
st o
f 1 m
uffin
, 2 sl
ices
of b
read
, cer
eal,
250m
l car
ton
of m
ilk, 2
00m
l Tet
ra P
ak fr
uit j
uice
, 2 ja
m, 2
pea
nut b
utte
r, su
gar,
spoo
n an
d 2
mar
garin
e.35
Bag
(cou
rt) L
unch
es w
ill c
onsi
st o
f 2
sand
wic
hes,
200m
l Tet
ra P
ak F
ruit
Drin
k, 1
coo
kie
(3 o
z ba
tter)
and
1 p
iece
frui
t.36
Cre
w L
unch
es w
ill c
onsi
st o
f 8 o
z so
up (b
ulk)
, 4 c
rack
ers,
2 sa
ndw
iche
s*, 8
oz
beve
rage
and
1 p
iece
frui
t.E
gg S
alad
and
Tun
a Sa
lad
Mix
are
NO
T to
be
serv
ed in
Cre
w L
unch
es.
37*
Secu
re M
oder
ate
Act
ivity
Cen
tres
pro
vidi
ng o
utsi
de C
rew
Lun
ches
will
con
tain
3 sa
ndw
iche
s.38
Con
dim
ents
will
be
as fo
llow
s:Pe
anut
But
ter:
18 m
l; Ja
m: 9
ml;
Cre
amer
Pow
der:
2 gr
ams;
Whi
te S
ugar
: 3.5
gra
ms;
Bro
wn
Suga
r: 3.
5 gr
ams;
Ket
chup
: 9 g
ram
s; M
usta
rd: 7
gra
ms;
R
elis
h: 9
gra
ms;
All
Dre
ssin
gs: 1
6 m
l; So
ya S
auce
: 10
gram
s; T
able
Syr
up: 4
2 m
l; M
arga
rine:
4.5
gra
ms.
The
mar
garin
e us
ed m
ust b
e on
e th
at p
rovi
des v
itam
in E
No
Cha
nges
are
to b
e m
ade
to th
is m
enu
with
out a
utho
riza
tion
from
the
Cor
rect
ions
Con
trac
t Man
ager
.U
navo
idab
le lo
cal s
ubst
itutio
ns m
ust b
e re
port
ed to
the
loca
l lia
son
war
den.
BC
CO
RR
EC
TIO
NS
MA
LE
HIG
H A
CT
IVIT
Y M
EN
U S
PEC
IFIC
AT
ION
S
133
12
PS
S-2
011-
0135
3
WE
EK
Rev
ised
Jun
e 20
06O
NE
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
rang
e Ju
ice
6 oz
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
atm
eal C
ooke
d w
ith
Bra
n1.
5 cu
pC
orn
Flak
es1
cup
Cr.
Of W
heat
1 cu
pR
aisi
n B
ran
1 cu
pO
atm
eal C
ooke
d w
ith
Bra
n1.
5cu
pFr
ied
Eggs
2Sc
ram
bled
Egg
s2
Toas
t, (s
lice)
3Eg
g1
Panc
akes
(4")
2Eg
g1
Toas
t, (s
lice)
3B
acon
(stri
p)2
Saus
ages
(2oz
)2
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Bro
wn
Toas
t, (s
lice)
3H
ash
Bro
wns
5 oz
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Panc
akes
(4")
2M
arga
rine
(por
tion)
4To
ast,
(slic
e)3
Mar
garin
e (p
ortio
n)3
Toas
t, (s
lice)
3M
arga
rine
(por
tion)
4To
ast,
(slic
e)2
Jam
(por
tion)
2B
ran
Muf
fin (4
oz)
1Ja
m (p
ortio
n)2
Muf
fin (4
oz)
1Ja
m (p
ortio
n)2
Toas
t, (s
lice)
2M
arga
rine
(por
tion)
2Pe
anut
But
ter (
ptn)
3M
arga
rine
(por
tion)
4Pe
anut
But
ter (
ptn)
1M
arga
rine
(por
tion)
4Pe
anut
But
ter (
ptn)
3M
arga
rine
(por
tion)
2Ja
m (p
ortio
n)1
Jam
(por
tion)
2Sy
rup
42 m
l.Ja
m (p
ortio
n)2
Jam
(por
tion)
1K
etch
up (p
ortio
n)2
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Ket
chup
(por
tion)
2Sy
rup
42 m
l.M
ilk8
ozK
etch
up (p
ortio
n)2
Milk
8 oz
Ket
chup
(por
tion)
2M
ilk8
ozC
offe
e8
ozM
ilk8
ozC
offe
e8
ozM
ilk8
ozC
offe
e8
ozM
ilk8
ozM
ilk8
ozC
ream
er (p
wdr
)1
Cof
fee
8 oz
Cre
amer
(pw
dr)
1C
offe
e8
ozC
ream
er (p
wdr
)1
Cof
fee
8 oz
Cof
fee
8 oz
Suga
r (po
rtion
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Bro
wn
Suga
r (pt
n)1
Suga
r (po
rtion
)2
Bro
wn
Suga
r (pt
n)1
Suga
r (po
rtion
)2
Bro
wn
Suga
r (pt
n)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1To
mat
o &
Ric
e So
up8
ozC
ream
of V
eg S
oup
8 oz
Gre
en P
ea S
oup
8 oz
Bar
ley
Soup
8 oz
Lent
il So
up8
ozSo
up D
'Jour
8 oz
Nav
y B
ean
Soup
8 oz
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4
2oz
Bee
f Sau
sage
2G
rille
d H
am &
Che
ese
Sand
wic
h2
Slop
py Jo
es (a
s per
sp
ecs)
6 oz
Chi
cken
Sal
ad
Sand
wic
h.2
Pizz
a Su
bmar
ine*
1
Piro
gies
(1oz
)4
ea.
Car
rot S
ticks
6x3"
Toss
ed S
alad
3oz
WT
* (1
.5 o
z ea
ch M
eat &
C
hees
e)Tu
na S
alad
San
dwic
h2
Chi
cken
Bol
ogna
Sa
ndw
ich
2
Sour
Cre
am1/
2 oz
Ket
chup
pkg
1H
ambu
rger
Bun
1D
ress
ing
(por
tion)
1C
abba
ge S
alad
3 oz
W
t(a
s per
spec
ifica
tion)
(as p
er sp
ecifi
catio
n)
Veg
gie
Stic
ks6x
3"V
eggi
e St
icks
6x3"
Dre
ssin
g (p
ortio
n)1
Mus
tard
Por
tion
2Fr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1To
mat
o &
Ric
e So
up8
ozC
ream
of V
eg S
oup
8 oz
Gre
en P
ea S
oup
8 oz
Bar
ley
Soup
8 oz
Lent
il So
up8
ozSo
up D
'Jour
8 oz
Nav
y B
ean
Soup
8 oz
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4R
otin
i (co
oked
)8
ozB
eef C
how
Mei
n6
ozSa
lisbu
ry S
teak
3 oz
Bak
ed F
ish
3 oz
Vea
l Cut
let
3 oz
Mea
t bal
ls
3oz
Roa
st C
hick
en 1
/41
Italia
n Sa
uce
6 oz
Gra
vy2
ozFr
ench
Frie
s8
ozG
ravy
2 oz
BB
Q S
auce
1oz
Stea
med
Ric
e6
ozTo
ssed
Sal
ad3o
zWt
Veg
etab
le F
ried
Ric
e6
ozB
oile
d Po
tato
es8
ozG
reen
Bea
ns5
ozM
ashe
d Po
tato
es8
ozEg
g N
oodl
es8
ozB
rocc
oli P
iece
s5
ozD
ress
ing
(por
tion)
1B
rocc
oli p
iece
s5
ozPe
as2.
5oz
Col
esla
w3o
z C
arro
t Coi
ns2.
5oz
Mix
ed V
eget
able
s5
ozC
oles
law
3 oz
G
arlic
Toa
st (s
lice)
3K
erne
l Cor
n2.
5oz
Ket
chup
(por
tion)
1C
aulif
low
er2.
5oz
Bre
ad (s
lice)
3So
ya S
auce
(por
tion)
1So
ya S
auce
(por
tion)
1B
read
(slic
e)3
Tea
Bis
cuit
(3oz
)1
Bre
ad (s
lice)
3M
arga
rine
(por
tion)
3B
read
/ Mar
garin
e3
ea
App
le S
auce
(can
ned)
4 oz
Bre
ad/ M
arga
rine
3 ea
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)1
Mar
garin
e (p
ortio
n)3
Seas
onal
Fre
sh F
ruit
1M
arbl
e C
ake
3 oz
Can
ned
Pine
appl
e4
ozC
hoco
late
Pud
ding
3 oz
Cho
c. C
hip
Coo
kie
3 oz
Car
amel
Pud
ding
3
ozFr
uit D
rink
8oz
Frui
t Drin
k8o
zM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozC
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Bre
akfa
st
Din
ner
Bev
erag
eB
reak
Lun
ch
Bev
erag
eB
reak
BC
CO
RR
EC
TIO
NS
MA
LE
HIG
H A
CT
IVIT
Y M
EN
U
Mon
day
Tue
sday
Wed
nesd
ayT
hurs
day
Frid
aySa
turd
aySu
nday
129
13
PS
S-2
011-
0135
3
WE
EK
Rev
ised
Jun
e 20
06T
WO
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
rang
e Ju
ice
6 oz
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
atm
eal C
ooke
d w
ith
Bra
n1.
5cu
pC
orn
Flak
es1
cup
Cr.
Of W
heat
1 cu
pR
aisi
n B
ran
1 cu
pO
atm
eal C
ooke
d w
ith
Bra
n1.
5cu
pFr
ied
Eggs
2Sc
ram
bled
Egg
s2
Toas
t, (s
lice)
3Eg
g1
Panc
akes
(4")
2Eg
g1
Toas
t, (s
lice)
3B
acon
(stri
p)2
Saus
ages
(2oz
)2
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Bro
wn
Toas
t, (s
lice)
3H
ash
Bro
wns
5 oz
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Panc
akes
(4")
2M
arga
rine
(por
tion)
4To
ast,
(slic
e)3
Mar
garin
e (p
ortio
n)3
Toas
t, (s
lice)
3M
arga
rine
(por
tion)
4To
ast,
(slic
e)2
Jam
(por
tion)
2B
ran
Muf
fin (4
oz)
1Ja
m (p
ortio
n)2
Muf
fin (4
oz)
1Ja
m (p
ortio
n)2
Toas
t, (s
lice)
2M
arga
rine
(por
tion)
2Pe
anut
But
ter (
ptn)
3M
arga
rine
(por
tion)
4Pe
anut
But
ter (
ptn)
1M
arga
rine
(por
tion)
4Pe
anut
But
ter (
ptn)
3M
arga
rine
(por
tion)
2Ja
m (p
ortio
n)1
Jam
(por
tion)
2Sy
rup
42 m
l.Ja
m (p
ortio
n)2
Jam
(por
tion)
1K
etch
up (p
ortio
n)2
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Ket
chup
(por
tion)
2Sy
rup
42 m
l.M
ilk8
ozK
etch
up (p
ortio
n)2
Milk
8 oz
Ket
chup
(por
tion)
2M
ilk8
ozC
offe
e8
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ozM
ilk8
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offe
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ream
er (p
wdr
)1
Cof
fee
8 oz
Cre
amer
(pw
dr)
1C
offe
e8
ozC
ream
er (p
wdr
)1
Cof
fee
8 oz
Cof
fee
8 oz
Suga
r (po
rtion
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Bro
wn
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r (pt
n)1
Suga
r (po
rtion
)2
Bro
wn
Suga
r (pt
n)1
Suga
r (po
rtion
)2
Bro
wn
Suga
r (pt
n)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1B
arle
y So
up8
ozC
ream
of V
eg S
oup
8 oz
Gre
en P
ea S
oup
8 oz
Tom
ato
& R
ice
Soup
8 oz
Lent
il So
up8
ozSo
up D
'Jour
8 oz
Nav
y B
ean
Soup
8 oz
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4
Roa
st B
eef
Sand
wic
h2
Turk
ey S
alad
(Pla
te)
3 oz
Chi
cken
Hot
Dog
s/ w
B
uns
2Eg
g Sa
lad
Sand
wic
h2
Gril
led
Che
ese
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wic
h.2
Bav
aria
n M
eat L
oaf
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wic
h*2
Ham
San
dwic
h*2
Mus
tard
(por
tion)
2Pa
sta
Sala
d4
ozFr
ench
Frie
s4
ozC
arro
t Stic
ks6x
3"Fr
ench
Frie
s4
oz*
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er sp
ecs)
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s per
spec
s)D
ress
ing,
(por
tion)
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etch
up2
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esla
w3
ozV
eggi
e St
icks
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tard
(por
tion)
2B
read
(slic
e) /
Mar
g.2
eaK
etch
up (p
ortio
n)2
Mus
tard
(por
tion)
2M
usta
rd (p
ortio
n)2
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozSe
ason
al F
resh
Fru
it1
Seas
onal
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sh F
ruit
1Se
ason
al F
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it1
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sh F
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wdr
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amer
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ream
er (p
wdr
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amer
(pw
dr)
1C
ream
er (p
wdr
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Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
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Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Bar
ley
Soup
8 oz
Cre
am o
f Veg
Sou
p8
ozG
reen
Pea
Sou
p8
ozTo
mat
o &
Ric
e So
up8
ozLe
ntil
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8 oz
Soup
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ur8
ozN
avy
Bea
n So
up8
ozC
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Rot
ini (
cook
ed)
8 oz
Roa
st C
hick
en 1
/41
Hot
Ham
burg
er S
and
on.
Texa
s Bre
ad3
oz1
Bak
ed F
ish
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t Loa
f5
ozC
hick
en &
Veg
. Stir
Fr
y6
ozV
eal C
utle
t/ 2o
z gr
avy
3 oz
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n Sa
uce
6 oz
Bak
ed P
otat
o (L
ge)
8oz
Ove
n R
oast
Pot
atoe
s8
ozSt
eam
ed R
ice
6 oz
Boi
led
Pota
toes
8oz
Mar
inat
ed V
eg. S
alad
3oz
WT
Mas
hed
Pota
toes
8 oz
Gra
vy2
ozB
osto
n B
row
n Po
tato
8 oz
Gra
vy2o
zLe
ttuce
/Tom
ato
Sala
d3o
zW
TD
iced
Car
rot &
Tu
rnip
2.5o
z
Cau
liflo
wer
2.5o
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ur C
ream
1/2
ozK
erne
l Cor
n2.
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Car
rot C
oins
2.5o
zD
ress
ing
(por
tion)
1Pe
as2.
5oz
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bage
2.5o
zK
erne
l Cor
n2.
5oz
Peas
2.5o
zG
reen
Bea
ns2.
5oz
Soya
Sau
ce (p
ortio
n)1
Bre
ad (s
lice)
3G
arlic
Toa
st (s
lice)
3Pe
as2.
5oz
Bre
ad (s
lice)
3B
read
/ Mar
garin
e3
eaM
arga
rine
(por
tion)
3B
read
(slic
e)3
Bre
ad (s
lice)
3B
read
(slic
e)3
Mar
garin
e (p
ortio
n)3
Van
illa
Pudd
ing
3 oz
Frui
ted
Jell-
O3
ozSe
ason
al F
resh
Fru
it1
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)3
Can
ned
App
le S
auce
4 oz
Frui
t Drin
k8o
zFr
uit D
rink
8oz
Milk
8 oz
Van
illa
Ice
Cre
am3
ozSe
ason
al F
resh
Fru
it1
Whi
te C
ake
3 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Tea
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1Te
a 8
ozTe
a 8
ozTe
a 8
ozC
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1
BC
CO
RR
EC
TIO
NS
MA
LE
HIG
H A
CT
IVIT
Y M
EN
U
Mon
day
Tue
sday
Wed
nesd
ayT
hurs
day
Frid
aySa
turd
aySu
nday
Din
ner
Lun
ch
Bev
erag
eB
reak
Bre
akfa
st
Bev
erag
eB
reak
130
14
PS
S-2
011-
0135
3
WE
EK
Rev
ised
Jun
e 20
06T
HR
EE
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
rang
e Ju
ice
6 oz
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
atm
eal C
ooke
d w
ith
Bra
n1.
5cu
pC
orn
Flak
es1
cup
Cr.
Of W
heat
1 cu
pR
aisi
n B
ran
1 cu
pO
atm
eal C
ooke
d w
ith
Bra
n1.
5cu
pFr
ied
Eggs
2Sc
ram
bled
Egg
s2
Toas
t, (s
lice)
3Eg
g1
Panc
akes
(4")
2Eg
g1
Toas
t, (s
lice)
3B
acon
(stri
p)2
Saus
ages
(2oz
)2
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Bro
wn
Toas
t, (s
lice)
3H
ash
Bro
wns
5 oz
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Panc
akes
(4")
2M
arga
rine
(ptn
)4
Toas
t, (s
lice)
3M
arga
rine
(ptn
)3
Toas
t, (s
lice)
3M
arga
rine
(ptn
)4
Toas
t, (s
lice)
2Ja
m (p
ortio
n)2
Bra
n M
uffin
(4oz
)1
Jam
(por
tion)
2M
uffin
(4oz
)1
Jam
(por
tion)
2To
ast,
(slic
e)2
Mar
garin
e (p
tn)
2Pe
anut
But
ter (
ptn)
3M
arga
rine
(ptn
)4
Pean
ut B
utte
r (pt
n)1
Mar
garin
e (p
tn)
4Pe
anut
But
ter (
ptn)
3M
arga
rine
(ptn
)2
Jam
(por
tion)
1Ja
m (p
ortio
n)2
Syru
p42
ml.
Jam
(por
tion)
2Ja
m (p
ortio
n)1
Ket
chup
(por
tion)
2Pe
anut
But
ter (
ptn)
1Pe
anut
But
ter (
ptn)
1K
etch
up (p
ortio
n)2
Syru
p42
ml.
Milk
8 oz
Ket
chup
(por
tion)
2M
ilk8
ozK
etch
up (p
ortio
n)2
Milk
8 oz
Cof
fee
8 oz
Milk
8 oz
Cof
fee
8 oz
Milk
8 oz
Cof
fee
8 oz
Mil k
8 oz
Milk
8 oz
Cre
amer
(pw
dr)
1C
offe
e8
ozC
ream
er (p
wdr
)1
Cof
fee
8 oz
Cre
amer
(pw
dr)
1C
offe
e8
ozC
offe
e8
ozSu
gar (
porti
on)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1B
row
n Su
gar (
ptn)
1Su
gar (
porti
on)
2B
row
n Su
gar (
ptn)
1Su
gar (
porti
on)
2B
row
n Su
gar (
ptn)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1C
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
e8
ozC
offe
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ream
er (p
wdr
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amer
(pw
dr)
1C
ream
er (p
wdr
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amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
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Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Tom
ato
& R
ice
Soup
8 oz
Cre
am o
f Veg
Sou
p8
ozG
reen
Pea
Sou
p8
ozB
arle
y So
up8
ozLe
ntil
Soup
8 oz
Soup
D'Jo
ur8
ozN
avy
Bea
n So
up8
ozC
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Hot
Bee
f San
dwic
h on
Te
xas B
read
3 oz
1Eg
g &
Che
ese
(Pla
te)
1
Gra
vy2
ozPo
tato
Sal
ad4o
zW
TC
eler
y St
ix6x
3"M
ashe
d Po
tato
es4
ozV
eggi
e St
icks
6x3"
Fren
ch F
ries
4 oz
Col
esla
w3
ozC
ooke
d C
arro
ts4
ozB
read
/ Mar
garin
e2
eaM
usta
rd/K
etch
up (p
tn)
1 ea
Mus
tard
(por
tion)
1M
usta
rd (p
ortio
n)2
Frui
t Drin
k8
ozB
read
/ Mar
garin
e1
eaFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Seas
onal
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sh F
ruit
1Fr
uit D
rink
8 oz
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Tea
8 o z
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1B
arle
y So
up8
ozC
ream
of V
eg S
oup
8 oz
Gre
en P
ea S
oup
8 oz
Tom
ato
& R
ice
Soup
8 oz
Lent
il So
up8
ozSo
up D
'Jour
8 oz
Nav
y B
ean
Soup
8 oz
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4So
uthe
rn B
aked
Lasa
gna
8 oz
Bak
ed F
ish
3 oz
Bee
f/Pep
per S
tir F
ry6
ozFr
ench
Mea
t Pie
6 oz
Bee
f Sau
sage
s4
ozR
oast
Tur
key
3 oz
1/4
Chi
cken
1
Mas
hed
Pota
to8
ozSt
eam
ed R
ice
6 oz
Mas
hed
Pota
toes
8 oz
Boi
led
Pota
toes
8 oz
Sage
Dre
ssin
g2
ozO
ven
Roa
st P
otat
oes
8 oz
Italia
n M
ixed
Veg
5 oz
Ker
nel C
orn
2.5
ozB
rocc
oli P
iece
s5
ozG
ravy
2 oz
Peas
& C
orn
Mix
5 oz
Mas
hed
Pota
toes
8 oz
Gre
en B
eans
5 oz
Gar
lic T
oast
(slic
e)3
Peas
2.5o
zTo
ssed
Sal
ad3
oz
wt
Boi
led
Cab
bage
5 oz
Mus
tard
(por
tion)
1G
ravy
2 oz
Rai
sin
Col
esla
w3
ozD
ress
ing
(por
tion)
1B
read
(slic
e)3
Car
rot C
oins
5 oz
Bre
ad (s
lice)
3B
read
(slic
e)3
Soya
Sau
ce (p
ortio
n)1
Bre
ad (s
lice)
3M
arga
rine
(ptn
)3
Bre
ad/ M
arga
rine
3 ea
Mar
garin
e(p
tn)
3M
arga
rine
(ptn
)3
Bre
ad /
Mar
garin
e3
eaM
arga
rine
(ptn
)3
Whi
te c
ake
3 oz
Can
ned
App
le S
auce
4 oz
Cho
cola
te P
uddi
ng4
ozC
anne
d Pi
neap
le3
ozSp
ice
Cak
e3
ozIc
e C
ream
3 oz
O'm
eal R
aisi
n C
ooki
e3
ozFr
uit D
rink
8oz
Frui
t Drin
k8o
zM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozM
ilk8
ozTe
a8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozC
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)12
3 oz
Tuna
Sal
ad S
andw
ich
Chi
cken
Bol
ogna
Sa
ndw
ich
(as p
er S
pecs
)2
BC
CO
RR
EC
TIO
NS
MA
LE
HIG
H A
CT
IVIT
Y M
EN
U
Mon
day
Tue
sday
Wed
nesd
ayT
hurs
day
Frid
aySa
turd
aySu
nday
Sub.
San
dwic
h (1
) with
co
ld c
uts &
che
ese
(3oz
) ser
ved
with
le
ttuce
& to
mat
o
Ham
burg
er &
Bun
with
le
ttuce
, tom
ato,
oni
on3
oz
Lun
ch
Pizz
a -o
ne M
eat (
1.5o
z)
one
vege
tabl
e (1
oz) &
ch
eese
(1.5
oz)
6oz
Bre
akfa
st
Bev
erag
eB
reak
Din
ner
Bev
erag
eB
reak
131
15
PS
S-2
011-
0135
3
WE
EK
Rev
ised
Jun
e 20
06FO
UR
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
rang
e Ju
ice
6 oz
App
le Ju
ice
6 oz
Ora
nge
Juic
e6
ozA
pple
Juic
e6
ozO
atm
eal C
ooke
d w
ith
Bra
n1.
5cu
pC
orn
Flak
es1
cup
Cr.
Of W
heat
1 cu
pR
aisi
n B
ran
1 cu
pO
atm
eal C
ooke
d w
ith
Bra
n1.
5cu
pFr
ied
Eggs
2Sc
ram
bled
Egg
s2
Toas
t, (s
lice)
3Eg
g1
Panc
akes
(4")
2Eg
g1
Toas
t, (s
lice)
3B
acon
(stri
p)2
Saus
ages
(2oz
)2
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Bro
wn
Toas
t, (s
lice)
3H
ash
Bro
wns
5 oz
Muf
fin (4
oz)
1H
ash
Bro
wns
5 oz
Panc
akes
(4")
2M
arga
rine
(por
tion)
4To
ast,
(slic
e)3
Mar
garin
e (p
ortio
n)3
Toas
t, (s
lice)
3M
arga
rine
(por
tion)
4To
ast,
(slic
e)2
Jam
(por
tion)
2B
ran
Muf
fin (4
oz)
1Ja
m (p
ortio
n)2
Muf
fin (4
oz)
1Ja
m (p
ortio
n)2
Toas
t, (s
lice)
2M
arga
rine
(por
tion)
2Pe
anut
But
ter (
ptn)
3M
arga
rine
(por
tion)
4Pe
anut
But
ter (
ptn)
1M
arga
rine
(por
tion)
4Pe
anut
But
ter (
ptn)
3M
arga
rine
(por
tion)
2Ja
m (p
ortio
n)1
Jam
(por
tion)
2Sy
rup
42 m
l.Ja
m (p
ortio
n)2
Jam
(por
tion)
1K
etch
up (p
ortio
n)2
Pean
ut B
utte
r (pt
n)1
Pean
ut B
utte
r (pt
n)1
Ket
chup
(por
tion)
2Sy
rup
42 m
l.M
ilk8
ozK
etch
up (p
ortio
n)2
Milk
8 oz
Ket
chup
(por
tion)
2M
ilk8
ozC
offe
e8
ozM
ilk8
ozC
offe
e8
ozM
ilk8
ozC
offe
e8
ozM
ilk8
ozM
ilk8
ozC
ream
er (p
wdr
)1
Cof
fee
8 oz
Cre
amer
(pw
dr)
1C
offe
e8
ozC
ream
er (p
wdr
)1
Cof
fee
8 oz
Cof
fee
8 oz
Suga
r (po
rtion
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Bro
wn
Suga
r (pt
n)1
Suga
r (po
rtion
)2
Bro
wn
Suga
r (pt
n)1
Suga
r (po
rtion
)2
Bro
wn
Suga
r (pt
n)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cof
fee
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1Su
gar (
porti
on)
1B
arle
y So
up8
ozC
ream
of V
eg S
oup
8 oz
Gre
en P
ea S
oup
8 oz
Tom
ato
& R
ice
Soup
8 oz
Lent
il So
up8
ozSo
up D
'Jour
8 oz
Nav
y B
ean
Soup
8 oz
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4Sa
lam
i & C
hees
e sa
ndw
ich
2M
acar
oni &
Che
ese
Cas
sero
le6
ozC
old
Turk
ey S
and.
2C
old
Mea
t Pl
ate
3 oz
Tuna
Sal
ad S
and.
2
Past
a Sa
lad
4 oz
Pota
to S
alad
4 oz
Cab
bage
Sal
ad3
ozTu
rkey
Loa
f San
dwic
h*2
Sala
mi S
andw
ich
2
Col
esla
w3
ozG
reen
Pea
s4
ozTo
ssed
Sal
ad3
oz
wt
* (a
s per
Spe
cs)
Veg
gie
Stic
ks6x
3"D
ress
ing
(por
tion)
1V
eggi
e St
ix6x
3"M
usta
rd (p
ortio
n)2
Mus
tard
(por
tion)
2Fr
uit D
rink
8 oz
Bre
ad sl
ice
2V
eggi
e St
ix6x
3"M
arga
rine
porti
on2
Bre
ad/ M
arga
rine
2 ea
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozSe
ason
al F
resh
Fru
it1
Frui
t Drin
k8
ozFr
uit D
rink
8 oz
Frui
t Drin
k8
ozSe
ason
al F
resh
Fru
it1
Seas
onal
Fre
sh F
ruit
1Se
ason
al F
resh
Fru
it1
Seas
onal
Fre
sh F
ruit
1Te
a 8
o zTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozTe
a 8
ozC
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Bar
ley
Soup
8 oz
Cre
am o
f Veg
Sou
p8
ozG
reen
Pea
Sou
p8
ozTo
mat
o &
Ric
e So
up8
ozLe
ntil
Soup
8 oz
Soup
D'Jo
ur8
ozN
avy
Bea
n So
up8
ozC
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Cra
cker
s (ea
ch)
4C
rack
ers (
each
)4
Bee
f Ste
w (3
oz
Mea
t)6
ozV
eal C
utle
ts3
ozC
hili
6 oz
Mea
tbal
ls
3oz
Ove
n B
aked
Chi
cken
1/4
Salis
bury
Ste
ak3
ozM
ushr
oom
Sau
ce2
ozSw
eet &
Sou
r Sau
ce3o
zM
ashe
d Po
tato
es8o
zSc
allo
ped
Pota
toes
8 oz
Mas
hed
Pota
toes
8 oz
Stea
med
Ric
e6
ozO
ven
Bak
ed P
otat
oes
8 oz
Egg
Noo
dles
8 oz
Ric
e (c
ooke
d)6o
zG
reen
Bea
ns2.
5oz
Cau
liflo
wer
2.5o
zTe
a B
iscu
its (3
oz)
2K
erne
l Cor
n5
ozD
iced
Car
rots
2.5o
zM
ixed
Veg
etab
les
2.5o
zO
rient
al M
ixed
Veg
5oz
Car
rot C
oins
2.5o
zB
russ
el S
prou
ts2.
5oz
Mar
garin
e (p
ortio
n)2
Car
rot R
aisi
n Sa
lad
3 oz
Gre
en B
eans
2.5o
zB
rocc
oli P
iece
s2.
5oz
Bre
ad (s
lice)
3B
read
(slic
e)3
Lem
on P
uddi
ng3
ozB
read
(slic
e)3
Bre
ad (s
lice)
3B
read
(slic
e)3
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)3
Milk
8 oz
Bre
ad/ M
arga
rine
3 ea
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)3
Mar
garin
e (p
ortio
n)3
Cho
cola
te P
uddi
ng3
ozSp
ice
Cak
e3
ozTe
a8
ozC
anne
d A
pple
Sau
ce4
ozC
anne
d Pi
neap
ple
3 oz
Car
amel
Pud
ding
3 oz
Ice
Cre
am3
ozFr
uit D
rink
8oz
Frui
t Drin
k8o
zC
ream
er (p
wdr
)1
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Milk
8 oz
Suga
r (po
rtion
)1
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Tea
8 oz
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Cre
amer
(pw
dr)
1C
ream
er (p
wdr
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
Suga
r (po
rtion
)1
BC
CO
RR
EC
TIO
NS
MA
LE
HIG
H A
CT
IVIT
Y M
EN
U
Mon
day
Tue
sday
Wed
nesd
ayT
hurs
day
Frid
aySa
turd
aySu
nday
1/4
Chi
cken
Cac
ciat
ore
with
2o
z sa
uce
Din
ner
Bre
akfa
st
Bev
erag
eB
reak
Lun
ch
Bev
erag
eB
reak
132
16
PS
S-2
011-
0135
3