Menu planning guide for school food service
Dept. of Agriculture, Food and Nutrition Service, Nutrition and Technical Services Division : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1980 - Cooking - 111 pages
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amount of fat Appendix Bread Alternate Bread and Bread Bread or Bread bulgur cafeteria cereal Cheese Alternate Cooked dry beans corn cup 3/8 cup cup vegetable Cycle Menus Dietary enriched macaroni flavor Food and Nutrition Food Buying Guide food items Fresh Fruit Fruit Cup Guide for School juice lowfat lunch and breakfast main dish meal requirements meat alternate Meat and Meat meat or meat meat/meat alternate meet menu items Menu Planning Guide milligrams muffins niacin nutrients Nutrition nutrition education Nutrition Service offer versus serve oz 3 oz oz cheese Past food peanut butter pint plan menus Planning Lunches poultry Prepared Agriculture Handbook preportioned purchase specifications Quantity Recipes recommended Recommended Dietary Allowances salad salt in school sandwich School Food Service school lunch school meals slice sodium students in grades sugar Tbsp Textured Vegetable Protein Tomato U.S. Department USDA vegetables and fruits vitamin whole-grain or enriched wise food