About Olentangy Food Services
The Enhanced Food-Based Menu Planning Approach
The Enhanced Food-Based Menu Planning Approach is a variation of the Traditional Menu Planning Approach. It is designed to increase calories from low-fat food sources in order to meet the Dietary Guidelines. The five food components are retained, but the component quantities for the weekly servings of vegetables and fruits and grains/breads are increased.
Our meals include a minimum of the following food components:
- 2 ounces of meat / meat alternate per day.
- 12 to 15 servings of grains / breads per week (minimum of one per day).
- 3/4 to 1 cup of fruits and/or vegetables per day from two different sources, i.e., elementary could be 1/3 cup peaches and 1/3 cup green beans, or 1/2 cup peaches and 1/4 cup green beans.
- 8 ounces of fluid milk.
We have modified the USDA grade groupings to accommodate our building configurations.
The Enhanced Food Based Menu Planning Approach is designed to meet the nutritional standards set forth in program regulations.
| Minimum Requirements | Option For | ||||
|---|---|---|---|---|---|
| Food Components and Food Items | Ages 1– 2 | Preschool | Grades K-6 | Grades 7-12 | Grades K-3 |
| Milk (as a beverage) | 6 fluid oz. | 6 fluid oz. | 8 fluid oz. | 8 fluid oz. | 8 fluid oz. |
| Meat or Meat Alternative (quantity of the edible portion as served): lean meat, poultry, or fish |
1 oz. | 1-1/2 oz. | 2 oz. | 2 oz. | 1-1/2 oz. |
| Alternate protein products1 | 1 oz. | 1-1/2 oz. | 2 oz. | 2 oz. | 1-1/2 oz. |
| Cheese | 1 oz. | 1-1/2 oz. | 2 oz. | 2 oz. | 1-1/2 oz. |
| Large egg | 1 oz. | 1-1/2 oz. | 2 oz. | 2 oz. | 1-1/2 oz. |
| Cooked dry beans or peas | 1/4 cup | 3/8 cup | 1/2 cup | 1/2 cup | 3/8 cup |
| Peanut butter or other nut or seed butters | 2 Tbsp. | 3 Tbsp. | 4 Tbsp. | 4 Tbsp. | 3 Tbsp. |
| Yogurt, plain or flavored, unsweetened or sweetened | 4 oz. or 1/2 cup | 6 oz. or 3/4 cup | 8 oz. or 1 cup | 8 oz. or 1 cup | 6 oz. or 3/4 cup |
| Vegetable or Fruit: 2 or more servings of vegetables, fruits or both | 1/2 cup | 1/2 cup | 3/4 cup plus an extra 1/2 cup over a week2 | 1 cup | 3/4 cup |
| Grains/Breads (servings per week): Must be enriched or whole grain. A serving is a slice of bread or an equivalent serving of biscuits, rolls, etc., or 1/2 cup of cooked rice, macaroni, noodle, or other pasta products or cereal grains. |
5 servings per week2 – minimum of 1/2 serving per day | 8 servings per week2 – minimum of 1 serving per day | 12 servings per week2 – minimum of 1 serving per day3 | 15 servings per week2 – minimum of 1 serving per day3 | 10 servings per week2 – minimum of 1 serving per day3 |
1 Must meet the requirements in appendix A of 7 CFR 210.
2 For the purposes of this table, a week equals five days.
3 Up to one grains/breads serving per day may be a dessert.