Menu Planning Tools for School Food Service

Home Grown: Menus of Wisconsin

Wisconsin Department of Public Instruction.

The Home Grown: Menus of Wisconsin resources provide comprehensive materials for a three-week lunch cycle menu. The menus use a large variety of products grown and produced in WI and available through the USDA Foods program. These recipes follow grain-rich requirements and sodium limits for grade levels K-12.

Girl eating sandwich Nutrition Standards for School Meals

Includes regulations, information about menu planning and nutrient analysis software, and the Child Nutrition Labeling Program.

Menu Planning Webinars

UC Davis Center for Nutrition in Schools.

Webinars on a variety of menu planning topics, including offer versus serve, production records, salad bars, meal claiming, transporting meals, and more.

Menu Planning Worksheets

Wisconsin Department of Public Instruction.

These Word documents can be used to plan weekly menus that meet the requirements for various age groups.

Menu Planning & Production Forms and Tools

Kansas State Department of Education, Child Nutrition & Wellness.

Healthier Kansas Menus

Kansas State Department of Education, Child Nutrition & Wellness.

Breakfast and lunch cycle menus with nutrient analysis, recipes, preparation instructions, serving tips, production records and a purchasing guide.

Chef Designed School Meals

Idaho State Department of Education, Child Nutrition Programs.

A two week cycle of school meals designed by a chef and dietitian and tested and approved by Idaho students. The menus have been planned to meet the new USDA Meal Pattern and use three to ten USDA Foods in each meal.

Build a Healthy Lunch Reimbursable Meal Identification System

Iowa Department of Education.

Kit helps students identify foods that are part of the reimbursable meal for the day at the near or beginning of the serving line.

Great Trays™ Toolkit for School Foodservice

Minnesota Department of Health.

The Great Trays™ toolkit provides tools, information, and resources to plan kid-tested nutritious menus that meet the new nutrition standards for school lunch and breakfast programs, start and promote farm to school programs, save money on food purchasing, and "nudge" students toward healthier choices.

Iowa Gold Star Cycle Menus

Iowa Department of Education.

Breakfast and lunch cycle menus that meet the current USDA requirements and feature USDA foods. Includes a 2-week breakfast cycle menu, 1 week Grab ‘n Go breakfast menu, and 5-week lunch menu, as well as recipes, nutrient analyses, and other tools.

Field Trip Meals (PDF | 377 KB)

Wisconsin Department of Public Instruction.

This resource provides tips and suggestions for providing reimbursable meals on school field trips, as well as several templates (DOC | 77 KB): Bag Meal Order Request Form, Bag Meal Packing Slip, List of Students Receiving Reimbursable Meals, and SOPs.

Healthier School Day: 6 Cent Certification Tools

USDA. Food and Nutrition Service.

Resources regarding the Certification of Compliance with Meal Requirements for the National School Lunch Program, Child Nutrition Reauthorization 2010, and Breakfast/Lunch Menu worksheets. Includes 6 Cent Certification Webcasts.

Meeting the Challenge: Recipes and Videos

Michigan Team Nutrition.

These videos illustrate how Michigan Child Nutrition professionals are meeting the school meal regulations. Each video includes a chef sharing tips and demonstrating recipes using whole grains, fruits, and vegetables. Recipes used in the videos are available in the Meeting the Challenge Recipe Book.

Menu Planning and Meal Patterns Toolkit

Washington Office of Superintendent of Public Instruction.

A collection of resources on the new meal pattern, including printable mini-posters of the vegetable sub groups, planning tools and PowerPoint presentations designed to be used to train food service staff.

New Meal Pattern at a Glance (PDF | 572 KB)

Florida Department of Agriculture and Consumer Services. Food, Nutrition and Wellness.

One-page overview of the new school breakfast and lunch meal pattern requirements.

Menus that Move: Cycle Menus and Recipes

Ohio Department of Education; Ohio State University.

Cycle menus for Fall, Winter, Spring, and Summer featuring local foods in season. Each season contains 5 weekly menus for grades K-8 and 9-12 with meal components and nutrient standards. Menus meet the Target 1 sodium levels. Resource also contains 50 standardized recipes that use USDA foods.

New Meal Pattern Training Resource

National Food Service Management Institute (NFSMI)

This training focuses on Food-Based Menu Planning (FBMP) required for the school meals programs. It provides an overview of the Meal Pattern and is part of the Recognizing a Reimbursable Meal training resource. The training includes a trainer's script, participants' handouts, and PowerPoint presentation.