Tomczyk 1

Dominika Tomczyk
Dr. Coleman
NUTR 702 - Pre Professional Practice in Dietetics: Food Service
March 15, 2021
Cultural Menu with Adaptations

This is a 4-week cycle menu planned by my previous rotation preceptor, Sonia Ahuja, MS, RDN,
CDN, for children, ages 3-5, attending Head Start programs in NYC, eating meals produced
under CACFP guidelines and NYEG.

Week 1
BREAKFAST MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Grains or WGR Rice WGR Mini WGR All Bran WGR English WGR Pancakes
Meat/Meat Alt Chex Bagel Muffin
Vegetable and/or Tropical Mixed Unsweetened Mandarin Applesauce
Fruit Fruit Oranges Banana
Apple Sauce

LF Cream Cinnamon,
Cheese Butter
LUNCH Grilled Cheese Kickin’ BBQ Beef Burgers
Turkey Pot Pie Fish n’ Sticks
Chicken
Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Meat/Meat Cheddar Chicken Ground Beef

Turkey Baked Fish
Alternate Cheese Slices Drumsticks
Grain/Bread WW Bread WGR English Brown Rice WGR Bun
WGR Pasta
Muffin
Vegetable Sautéed Mashed Corn Baked Sweet
Spinach Broccoli Potato Bites
Potatoes
Vegetable/Fruit Peach Slices Sweet Plantains Fresh Orange Fresh Orange
Pear Slices
Slices Slices
Extra Extra Cheese Peas, Carrots
SNACK Sweet n’ Sweet n’ Smooth n’ Sweet n’ Sweet n’ Savory
Savory Creamy Savory Crunchy
Beverage

Meat/Meat Alt LF Vanilla LF String Cheese

Yogurt
 Tomczyk 2

Grain/Bread Bran Muffin WGR Unsalted WGR Goldfish

Soft Pretzel Crackers
Vegetable Carrots

Fruit Fresh Orange Whole Orange Peach Slices

Applesauce
Slices

Week 2
BREAKFAST MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Grains or GF Kix Farina WGR French

Meat/Meat Alt Boiled Egg WGR Cheerios Toast Sticks

Vegetable and/or Fresh Orange Banana Fresh Pear Slices Applesauce

Fruit Slices
Extra WGR Bread
LUNCH Arroz y Lemon Lemon Chicken Salmon and Spaghetti n'
Frijoles Chicken Bean Tacos Meatballs

Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Meat/Meat Black Beans Chicken Ground Turkey

Chicken Salmon
Alternate
Grain/Bread Brown Rice Egg Noodles Egg Noodles WGR Tortilla Brown Rice

Vegetable Broccoli String Beans Black Beans, **Romaine Salad

String Beans
Lettuce, Tomato
Vegetable/Fruit Apple Slices Pineapple Mandarin Pineapple Chunks
Oranges Pineapple
Chunks
Chunks

Extra Lettuce
SNACK Savory n' Sweet n’ Sweet n' Sweet n' Soft
Crunchy Crunchy Sweet n’ Soft
Crunchy
Meat/Meat Alt LF String LF Vanilla Yogurt
1% LF Milk
Cheese
Grain/Bread WGR Wheat WGR Graham WGR Goldfish
Thins Crackers WGR Blueberry
Crackers
Muffin
 Tomczyk 3

Fruit Fresh Pear Banana

Applesauce
Slices

Week 3
BREAKFAST MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Grains or WGF Rice WGR Mini WGF All Bran WGR Pancakes
Meat/Meat Alt Chex Bagel Boiled Egg

Vegetable and/or Fresh Pear Banana Applesauce

Fruit Slices Unsweetened
Tater Tots
Applesauce

LUNCH Jollof Rice Twisted Tuna Tangy Turkey Finger Lickin'

Burgers Beef Tacos Chicken
Salad
Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Meat/Meat Kidney Beans Turkey Burger Chicken Nuggets

Tuna Ground Beef
Alternate
Grain/Bread Brown Rice WGR Bread WGR Roll WGR Tortilla Brown Rice

Vegetable Carrots, Green Beans **Mixed Greens

Tomato, Peas, Green Beans, Corn, Tomato Salad
Broccoli Salad
Onions
Vegetable/Fruit Tropical Mixed Fresh Orange Fresh Orange Pineapple Tropical Mixed
Fruit Slices Slices Chunks Fruit

Extra Lettuce
SNACK Gold n' Sweet Gold n’ Sweet n' Sweet n' Smooth
Crunchy Savory Wedges
Sweet
Meat/Meat Alt LF Vanilla Yogurt LS Turkey Slices
Grain/Bread Bran Muffin WGR Animal WGR Unsalted
Bran Muffin WGR Bread
Crackers Pretzel
Fruit Fresh Apple Peach Slices
Slices
 Tomczyk 4

Week 4
BREAKFAST MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Grains or WGF Cheerios WGR Mini Bagel WGR French

Meat/Meat Alt Farina Kix Toast

Vegetable and/or Fresh Orange Fresh Apple Banana Fresh Pear Applesauce
Fruit Slices Slices Slices
Extra LF Cream
Cheese
LUNCH Lentil Stew Slammin’ Chicken Lo Turkey
Turkey Mein Pepper Steak Bolognese
Sandwich
Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Meat/Meat Lentils LF/LS Deli Chicken Thighs Ground Turkey

Alternate Beef Strips
Turkey
Grain/Bread WGR Roll WGR Bread WGR Lo Mein Brown Rice WGR Spaghetti

Vegetable Broccoli and Zucchini Cabbage, Sautéed Bell **Mixed Greens

Carrots and/or Green Pepper, Snow Peppers & Salad
Beans Peas Spinach
Vegetable/Fruit Tropical Mixed Mandarin Pineapple Chunks
Fruit Fresh Berries Oranges Peaches

SNACK Smooth n' Sweet n’ Sweet n' Fruity Sweet n'

Savory Sweet n’ Fruity Crunchy
Smooth
Meat/Meat Alt LF String LF Vanilla LF Vanilla Yogurt
Cheese Yogurt

Grain/Bread WGR Wheat Blueberry Muffin WGR Graham

Blueberry Muffin
Thins Crackers
Fruit Fresh Kiwi Pineapple Fresh
Slices Chunks Watermelon
 Tomczyk 5

List of alternative menu dishes, made to-go for COVID-19 safety: emphasizing whole fruit,
single-serve food items, bulk foods individually wrapped. Current Head Start centers partnered
with NYEG are offering to-go pickup meals 2 days a week, Tuesdays and Thursdays, for
students who are not comfortable attending Head Start centers, or whose head Start center is
temporarily closed.

Example of Tuesday and Thursday to-go:

BREAKFAST TUESDAY (To-Go) THURSDAY (To-Go)

Beverage 1% Milk 1% Milk
Grains or Meat/Meat Alt WGF Cheerios WGR Mini Bagel

Vegetable and/or Fruit Whole Orange Banana

Extra LF Cream Cheese
LUNCH Tuna Pita Pocket Chicken Wrap
Beverage 1% Milk 1% Milk
Meat/Meat Alternate Tuna Grilled Chicken
Grain/Bread WW Pita Bread WW Wrap
Vegetable Lettuce, Carrot Sticks Lettuce, Carrot Sticks
Vegetable/Fruit Tropical Mixed Fruit Fresh Pear Slices

Extra
SNACK Smooth n' Savory Sweet n' Fruity
Meat/Meat Alt LF String Cheese Blueberry Muffin
Grain/Bread WGR Wheat Thins
Fruit Pineapple Chunks

** It is important to note: For breakfast, the fruits are whole, milk and grain are in containers. The
lunch dishes are sandwich options to be easily wrapped. The snacks also includes pre wrapped
cheese and muffins, fruit cups, and individually portioned and packed wheat thins.
 Tomczyk 6

Nutrition analysis:
A nutrition analysis was conducted on Week 1’s Thursday and Friday meals (of
breakfast, lunch, and snack).

NYEG creates menus that follow standardized CAFCP guidelines for 3-5 year olds, meaning,
providing for breakfast with the following 3 components:
● 6 fluid ounces fluid milk
● ½ cup fruits and vegetables
● ½ slice whole grain/enriched bread OR ½ serving whole grain/enriched bread
product OR ¼ cup cooked whole grain/ enriched cereal or pasta OR ⅛ cup
granola OR ¾ cup puffed cereal OR ½ cup flakes or rounds.

For lunch, NYEG x CACFP ensures to provide children with the following 5 components:
● 6 fluid ounces fluid milk
● 1 ½ ounce lean meat, poultry, fish, tofu, OR cheese, OR ¾ large egg, OR 3/8 cup
dry beans or peas, OR 3 tbsp peanut butter, OR 6 ounces yogurt
● ¼ cup vegetables
● ¼ cup fruit
● ½ slice whole grain/enriched bread OR ½ serving whole grain/enriched bread
product OR ¼ cup cooked whole grain/ enriched cereal or pasta.

For snack, NYEG x CACFP ensures to provide children 2 of the following 5 components:
● 4 fluid ounces fluid milk
● ½ ounce lean meat, poultry, fish, tofu, OR cheese, ½ large egg, OR 1/8 cup dry
beans or peas, OR 1 tbsp peanut butter, OR 2 ounces yogurt, OR ½ ounce nuts
● ½ cup vegetables
● ½ cup fruit
● ½ slice whole grain/enriched bread OR ½ serving whole grain/enriched bread
product OR ¼ cup cooked whole grain/ enriched cereal or pasta, OR ⅛ cup
granola OR ¾ cup puffed cereal OR ½ cup flakes or rounds.

On average, students were eating meals with the following macronutrient and micronutrient
breakdown per meal*: 235 calories, 12.02 grams of protein, 30.74 grams of carbohydrates, 6.36
grams of fat, 249.84 milligrams of calcium, 1.24 milligrams of iron, 42.5 milligrams of
magnesium, 1.22 milligrams of zinc, 464.94 IU of vitamin A, 0.7 milligrams of vitamin E, and
47.62 micrograms of folate.
 Tomczyk 7

Meal 1:

Cost analysis (for 20

Ingredients:
students):

1% Milk $7.20

WGR English Muffin $1.60

Banana $5.77

Cinnamon $0.17

Butter $3.22

Total: $17.96
 Tomczyk 8

Meal 2:

Cost analysis (for 20

Ingredients:
students):

1% Milk $7.20

Baked Fish $6.81

WGR Pasta $1.90

Broccoli $0.91

Fresh Orange $3.40

Slices

Total:$20.22
 Tomczyk 9

Meal 3:

Cost analysis (for 20

Ingredients:
students):

WGR Goldfish Crackers $7.24

Applesauce $4.33

Total: $11.57
 Tomczyk 10

Meal 4:

Cost analysis (for 20

Ingredients:
students):
1% Milk $7.20
WGR Pancakes $3.29

Applesauce $4.33

Total: $14.82
 Tomczyk 11

Meal 5:

Cost analysis (for

Ingredients:
20 students):
1% Milk $7.20
Ground Beef $8.12
WGR Bun $2.99
Baked Sweet Potato Bites $6.95

Fresh Orange Slices $3.40

Total: $28.66

Week 1: Thursday and Friday Production List:
Time Thursday
7 am - 8 am Kitchen staff unpackages
breakfast components. Kitchen
staff prepares english muffins by
toasting in a preheated oven,
spreading butter, banana, and
cinnamon on top of each muffin
half. English muffins are arranged
in a large tray. Milk containers are
arranged in a different moving
box.
8 am - 9 am Kitchen staff delivers meal and
teacher distributes family style
(pre-COVID times).
10 am - 11 pm Kitchen staff unpackages lunch
components. Kitchen staff
prepares baked fish (breading and
baking), pasta (in boiling water),
broccoli (baked with the fish), and
slicing oranges. Fish, broccoli,
pasta, orange, and milk are
arranged in separate containers
(for adequate distribution of each
product).
11 pm - 12 pm Kitchen staff delivers meal and
teacher distributes family style
(pre-COVID times).
1 pm - 2 pm Kitchen staff unpackages snack
components of applesauce and
goldfish. Kitchen staff divides bulk
order into proper serving sizes.
2 pm - 3 pm Kitchen staff delivers meal and
teacher distributes family style
(pre-COVID times).
Tomczyk 12
Friday
Kitchen staff unpackages breakfast
components. Kitchen staff prepares
pancakes using mix on the stove.
Pancakes are arranged in a large
tray. Applesauce is divided into
individual portions. Milk containers
are arranged in a different moving
box.
Kitchen staff delivers meal and
teacher distributes family style
(pre-COVID times).
Kitchen staff unpackages lunch
components. Kitchen staff prepares
burgers on the stove and sweet
potato bites in the oven. The burger
buns halves are served topped with
one burger and arranged on a tray. In
another tray, the sweet potato bites
are poured in. Oranges are sliced
and arranged separately. Milk
containers are arranged in a different
moving box.
Kitchen staff delivers meal and
teacher distributes family style
(pre-COVID times).
 Tomczyk 13

Order list for non-pantry items included (for 20 students):

Ingredient Purchase Unit Exact Quantity Buy Purchase Units

Milk ​Low-fat milk (1%) Gallon 3.7559 4.00

English muffins Pound 0.75 1.00

(WGR)

Banana ​fresh , 150 Pound 2.7778 3.00

count, 7 to 7-7/8 inch,
Whole , banana (1/2
cup fruit)

Baked fish ​Fried, Pound 3.7524 4.00

breaded, (60 percent
fish), (Not from minced
fish), 1 oz stick ,
provide about 1-1/2 oz
cooked fish

Pasta ​(Group H) , Pound 0.7969 1.00

Bowties, Large size,
Enriched, Dry , cooked

Broccoli​ Untrimmed , Pound 2.1277 2.25

cooked, drained
vegetable spears

Oranges ​All sizes, Pound 5.7143 5.75

Whole, Includes USDA
Foods , fruit sections,
membrane removed,
drained

Goldfish crackers Pound 0.1112 0.25

(WGR)

Applesauce No. 10 can (108 oz) 0.8404 1.00

Pancakes (WGR) Pound 0.5 1.00

Ground beef, ​Market Pound 2.6810 2.75

Style, no more than
30% fat, (Like IMPS
#136) , cooked lean
meat

Bun (WGR) Pound 0.6250 0.75

Sweet potato bites , Pound 1.7392 1.75

Straight Cut , cooked
vegetable
 Tomczyk 14

Culturally adapted menu for Head Start students whose origin or families origin is the Carribean,
who are found in greatest amounts in Brooklyn. Caribbean staples include rice, plantains,
beans, cassava, chickpeas and other beans, sweet potatoes, bell peppers, tomatoes,
pineapple, corn, okra, coconut, beef, poultry, pork and fish. Dishes are enhanced with refreshing
and spicy additives, including: garlic, onion, celery, hot peppers, cilantro, curry powder,
cinnamon, ginger, allspice.​1
BREAKFAST MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Grains or Hardboiled egg Coconut milk Hardboiled egg Coconut rice

Meat/Meat Alt Chicken stew porridge
cooked oatmeal

Vegetable and/or Baked Tropical Mixed Sweet potato Tropical Mixed

Baked plantains
Fruit plantains Fruit wedges Fruit
LUNCH Jerk Chicken Bean Bowl Sweet Potato Chicken Soup
Fish Cakes
Stew
Beverage 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk

Meat/Meat Chicken Black beans Chicken

Fish Cakes Chickpeas
Alternate
Grain/Bread Rice Rice Quinoa Rice Noodles

Vegetable Cassava fries Cilantro salad Okra Sweet potato Cassava fries

Vegetable/Fruit Carrots Pineapple Baked plantains Bell pepper Bell pepper

Extra Spicy sauce (on Coconut milk Coconut milk

the side)
SNACK Sweet n’ Chunky n’ Savory n’ Sweet n’ Sweet n’ Savory
Creamy Savory Crunch Crunchy
Beverage

Meat/Meat Alt LF Coconut LF String LF String Cheese

Yogurt Cheese
Grain/Bread
Crackers Cheerios

Vegetable Spiced Corn

Vegetable Stew
Dip
Fruit Tropical Mixed Tropical Mixed Baked plantains
Fruit Fruit
 Tomczyk 15

References:

1. The Pinoy Diet for Diabetics. (n.d.). Retrieved from

https://www.livestrong.com/article/487326-the-pinoy-diet-for-diabetics/