The nutrition requirements for

menu planning for the Senior

Lunch Program are designed to

meet the dietary guidelines for

Americans 2010.

In order to meet these

guidelines each meal must

contain the following:

Vitamin C: 1/3 DRI* each meal (25 mg)

Vitamin A: 1/3 of DRI at least3 times per

week (250 micrograms)

3 oz meat or meat alternative

1-2 servings of vegetables

1 serving of fruit or fruit juice

1-2 servings of grain (½ from whole grains)

1 serving of low-fat milk or milk alternative

Dessert and fat are optional.

(*Dietary Reference Intake)

Stay connected with Project Open Hand

facebook.com/ProjectOpenHand

twitter.com/ProjectOpenHand

instagram.com/ProjectOpenHand

June 2015Senior Lunch Program

PRIDE AT EVERY AGE

PROJECT OPEN HAND

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Yakitori: Bite-sized pieces of

chicken cooked with or with mirin,

sake, soy sauce & sugar.

Caribbean Style Flavor Profile:

Tropical, colorful, sweet-and-sour

including chilies, all spice,

coconut, brown sugar, plantain,

pineapple, lime, orange, sour

orange, grapefruit, pomelo

Creole Style Chicken Flavor

Profile: Flavored with a dark roux,

onions, celery, green pepper,

tomatoes, parsley, cayenne, star

anise, clove, pepper, mace, &

lemon

Korean Style: Bold flavors that

include soy sauce, fermented

soybean paste, fish sauce,

countered with slight sweetness.

Garlic, ginger, sesame oil, & chili

peppers are used, also.

Israeli Vegetable Salad: A typical

Israeli breakfast would include this

salad. POH uses yogurt along with

a tangy vinegar in it’s preparation.

Provençale: The Provence

countryside hosts a wide variety of

wild flowers & lavender adding a

more floral element to the flavors

of Provence. We add these

elements thru blend of spices &

herbs distinctively from this region

Greek Style- Flavored with

oregano, marjoram, citrus,

tomatoes, olives, capers to

balance stewed & roasted meats

& seafood

Pepperonata:

A Mediterranean/Italian style side

dish made with bell peppers.

Contains garlic & sometimes

capers.

HAPPY FATHERS DAY!

This Menu Is Subject To

Change Without Notice.

Milk Is Served Every Day

Can’t make it to lunch?

Give your site a call to let

them know to give your

meal to a senior who might

need it that day.

FOOD KEY

visit us at www.openhand.org

Senior Lunch Program

THE SENIOR LUNCH PROGRAM IS FUNDED BY: THE OFFICE ON THE AGING, U.S.D.A., PROJECT

OPEN HAND & SENIOR PARTICIPANTS

Comments, Suggestions, Feedback?

Spring Seasonal Vegetables may include: Cauliflower, Asparagus, Baby Beets, Bok Choy, Celery Root, Carrots, Chard, Fennel