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Menu Planner for Healthy School Meals
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    To view or print the following PDF files, you must first download and install the free Adobe Acrobat Reader. When printing the document, choose "shrink to fit" for the best output quality.
  • Cover Page
  • Title Page
  • Introduction
  • Chapter 1
    You Can Meet the Nutrition Goals in a Variety of Ways
  • Chapter 2
    Food Based Menu Planning
  • Chapter 3
    Nutrient Based Menu Planning
  • Chapter 4
    The ABC's of Successful Menu Planning
  • Chapter 5
    Nutrient Analysis
  • Chapter 6
    Quality Meals: Good for Your Customers and Your Staff
  • Chapter 7
    Menu Planning Records
  • Chapter 8
    Marketing Your Product
  • Appendix
    Major Features of Food-Based Menu Planning
    Major Features of Nutrient-Based Menu Planning
    Resource Materials
    Grains/Breads Instructions
    Questions and Answers on Offer vs. Serve
    The USDA Child Nutrition Labeling Program
    Foods of Minimal Nutritional Value
    Milk Requirement for School Lunch
    A Look at Major Nutrients
    How to Evaluate a Supplier of Value-added Produce





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.