National School Lunch Menu
Objective:
The School Food Service Menu Project will provide
interns with an opportunity to become familiar with the National School Lunch
Program. Each intern will be responsible
for reviewing and familiarizing themselves with the nutrition standards in the
National School Lunch Program. Interns
will be assigned teams with an appointed lead to complete the project.
Competencies met:
(CRD 3.5) Planned menu considers realistic and appropriate procurement, production, and service
(CRD 3.6) Planned menu considers acceptability, affordability, cultural, and health needs of the various populations served
(CRD 2.5) Overall, intern demonstrated active participation in a group project
(CRD 4.5) Current informatics technology was used to develop, store, retrieve, and disseminate project results
Executive Summary: The interns developed a 5 day menu for lunch based on grades 9-12 lunch meal pattern. Interns took into account diversity, appeal, and regulations. The 5 day menu the Interns came up with was a theme based on around the world. This covered cultural diversity devoting one day per culture.
Competencies met:
(CRD 3.5) Planned menu considers realistic and appropriate procurement, production, and service
(CRD 3.6) Planned menu considers acceptability, affordability, cultural, and health needs of the various populations served
(CRD 2.5) Overall, intern demonstrated active participation in a group project
(CRD 4.5) Current informatics technology was used to develop, store, retrieve, and disseminate project results
Executive Summary: The interns developed a 5 day menu for lunch based on grades 9-12 lunch meal pattern. Interns took into account diversity, appeal, and regulations. The 5 day menu the Interns came up with was a theme based on around the world. This covered cultural diversity devoting one day per culture.