HomeMy WebLinkAboutResolution - 5591 - Contract-Marriott Management Services Corp-Meal Service, Senior Citizen Centers - 08_14_1997RESOLUTION NO. 5591
Item #38
August 14, 1997
RESOLUTION
BE IT RESOLVED BY THE CITY COUNCIL OF THE CITY OF LUBBOCK:
THAT the Mayor of the City of Lubbock BE and is hereby authorized and directed to
execute for and on behalf of the City of Lubbock a Contract for Meal Service for Senior
Citizen Centers, attached herewith, by and between the City of Lubbock and Marriott
Management Services Corporation, and any associated documents, which Contract shall be
spread upon the minutes of the Council and as spread upon the minutes of this Council shall
constitute and be a part of this Resolution as if fully copied herein in detail.
Passed by the City Council this 14th day of A jgust , 1997.
A EST:
7
Ka Darnell, City Secretary
APPROVED AS TO CONTENT:
vf�� kp&��
Victor Kihn , Purchasing Manager
APPROVED AS TO FORM:
Harold Willard, Assistant Cfq Attorney
da/ccdocs/marriott.res
August 4, 1997
FOOD SERVICE AGREEMENT
This Agreement is made and entered into this day by and between CITY OF LUBBOCK
SENIOR CITIZENS MEAL PROGRAM, hereinafter called the "CLIENT" and Marriott
Management Services Corp, hereinafter called the "OPERATOR"
The parties agree and obligate themselves and successors and assigns as follows:
The CLIENT hereby grants to the OPERATOR the exclusive right to operate as an
independent contractor during the term of this agreement.
I.
The OPERATOR agrees to make available prepared foods to the CLIENT for the City of
Lubbock Senior Citizen Meal Program, planning and service area and to procure and
prepare at its own expense meals for the clients of the CLIENT during the term of this
agreement.
The term of this agreement shall commence on the 14th day of August, 1997, and shall
continue through the 31st day of July, 1998. Notice to terminate given under this contract
shall be deemed sufficient if given by posting same in the United States mail, postage
prepaid and certified return receipt requested, to the parties herein at the following
addresses:
CLIENT: City of Lubbock, Purchasing Department
1625 13th Street
Lubbock, TX 79401
OPERATOR: Marriott Management Services Corp.
5601 West 19th Street
Lubbock, Texas 79407
H.
OPERATIVE PROVISIONS
The operations of said food service facilities by the OPERATOR shall be upon the
following terms, provisions, and conditions, and the parties hereby mutually covenant and
agree as follows:
The OPERATOR shall maintain food preparation facilities in a sanitary condition at all
times, employ and train food service employees, employ the best known food cost control
methods, furnish supervisory personnel in setting up and maintaining the operation at a
high standard, do all buying and recordkeeping, including payrolls, and to insure that said
preparation facilities shall be operated in a manner that will be a credit to the CLIENT.
The OPERATOR shall be responsible for all costs of operation of the food preparation
and service facilities or the service of meals therein except as otherwise noted, and will
indemnify and hold harmless the CLIENT from any and all claims, demands, or liability on
account thereof Unless otherwise noted, all food and other supplies shall be purchased
and all managers, dietitians and other personnel shall be employed by the OPERATOR in
its own name and at its own expense. The OPERATOR will carry Workmen's
Compensation Insurance covering all of its employees who may be employed by it for any
purpose connected with the operation of said facilities and will file proof of such coverage
with the CLIENT. The OPERATOR will keep full and accurate procurement records
related to sales covered by the contract for a minimum of three (3) years after the end of
the federal year to which they pertain.
WA
The CLIENT reserves the right to supervise and inspect the food preparation and service
facilities, and the service of meals therein.
"A
OPERATOR must maintain high food/meal quality standards which meet all state and
federal regulations for elderly feeding programs. Food/Meal quality standards will be
evaluated from the following guidelines:
A. Raw food used in preparation of meals are to be of specified high quality.
Canned fruits and vegetables - USDA grade A or Fancy.
2. Fresh fruits and vegetables - U.S. Fancy, U.S. No. 1 or better.
3. Eggs and dairy products - USDA Grade A or better. Lowfat milk
(2%) should be used.
4. Pork - No. 1- Pork should be tender with a minimum of fat.
Poultry - USDA Grade A. Chicken quarter. Serving portion
should include breast and wing or leg and thigh. Chicken quarters
must be from a minimum 2 1/2 lb. size bird to provide 3 oz. cooked
meat. When chicken quarters are served, pan must be 50% white
meat and 50% dark meat.
6. Beef - Ground beef special quality Grade USDA utility or better.
Maximum fat content of 20%; maximum texturized vegetable
protein allowed is 7%. Roast beef will have no more than 7% filler.
7. Salt - Iodized. No salt or pepper shall be added as a seasoning
during meal preparation.
Specifications to certify the above mentioned minimum quality standards
must be on file in the OPERATOR's kitchen for review by the CLIENT.
Product specifications of new menu items or proposed menus should
accompany the menu packet to be reviewed and approved by the CLIENT.
FOOD SERVICE AGREEMENT - Page 2
B. All foods shall be prepared from Standardized Recipes to ensure consistent
quality.
C. OPERATOR shall preserve the nutritional value and safety of food when
purchasing, receiving, preparing, or delivering same.
D. Meals will be delivered to meal sites at proper temperatures: Hot food to
be 140 degrees Fahrenheit or higher; Cold food to be 45 degrees
Fahrenheit or lower; Frozen food to be 32 degrees Fahrenheit or lower.
OPERATOR is to use proper transport equipment to maintain necessary
holding temperatures.
E. Meals to include proper components: 3 ozs. cooked serving of protein
obtained from entree; 2 1/2 cup servings of vegetables and fruits; 1 serving
of bread; 1 serving of margarine; 1 1/2 cup serving of dessert; and 1 1/2
pint serving of 2% milk.
F. Appropriate extras (Suitable for elderly consumption).
G. CLIENT satisfaction of meals - meals to be of acceptable color, odor, taste
and overall appearance.
V.
The CLIENT reserves the right to have any item believed not to meet specifications
analyzed at a test laboratory at the expense of the OPERATOR If the product is found to
be in compliance with specifications, the expense will then be incurred by the CLIENT.
VI.
The OPERATOR will provide Workmen's Comprehensive Insurance in the amount not
less than $500,000 Employer's Liability; Comprehensive Insurance in the amount not less
than $250,000 combined single unit including products; Automotive Liability Insurance in
the amount not less than $250,000 combined single unit, and Umbrella Liability Insurance
in the amount not less than $1,000,000.
1 l
The OPERATOR shall comply with all laws, ordinances, regulations, orders, and
directives of any federal, state, county, or local government or agency having jurisdiction
over food preparation and service facilities or to the service of meals therein.
1,Y "I
Both parties hereto agree to be responsible for the actions of their own members, agents,
or employees and to hold the other harmless from any damages, claims, or liability of any
nature whatsoever stemming from their own activities undertaken pursuant to this
contract.
FOOD SERVICE AGREEMENT - Page 3
10
It is understood that the management employees of the OPERATOR who will supervise
the operation have been trained by the OPERATOR at substantial expense. The CLIENT
agrees not to hire directly or indirectly, or offer employment to, or allow any other entity
or concern over which it has any control to hire or offer employment to any such
management employee of the OPERATOR for the purpose of any food service operation
during the continuance of this contract. This provision also applies to and protects the
CLIENT management staff. For any breach of this covenant, the OPERATOR may
recover from the CLIENT and the CLIENT may recover from the OPERATOR, as
liquidated damages, and not as a penalty, the sum of $200.00 per calendar day for each
day that such employee remains in such unauthorized employment for a maximum period
of six months. Additionally, the OPERATOR/CLIENT may proceed to enjoin such
unauthorized employment. If legal action is necessary to enforce this provision or to
collect liquidated damages, the OPERATOR/CLIENT shall be entitled to recover all legal
expenses, including reasonable attorneys fees.
X.
In the event of a substantial breach of this agreement by the OPERATOR, the CLIENT
may notify the OPERATOR in writing of such default and may demand the same by
remedied within ten (10) days from the delivery of such notice and in the event that the
OPERATOR shall fail to relieve the default or take appropriate steps leading thereto
within said ten (10) days, the CLIENT shall thereupon have the right to cancel this
agreement without further notice. OPERATOR or CLIENT shall have the right to
terminate this agreement by providing written notice within 30 days prior to the
termination date.
XI.
This agreement may not be assigned in whole or in part without the consent in writing of
the CLIENT.
XII.
The method of operation is as follows:
A. The CLIENT will be responsible to provide a site and furniture suitable to serving
the participants. The site will be maintained by the CLIENT or its designee.
B. The CLIENT shall be responsible for site facility personnel, compliance with local,
state, and federal health laws.
C. All meal plans will meet or exceed the one-third daily recommended allowance for
persons age 60 and over. Each menu cycle with complete analysis will be
submitted to the OPERATOR not less than thirty (30) days prior to
implementation for the OPERATOR'S review and approval
D. All menus shall be served as planned. When substitutions are unavoidable, a
written request shall be mailed to the CLIENT for approval prior to implemen-
FOOD SERVICE AGREEMENT - Page 4
tation. Unapproved menu substitutions shall be at the expense of the
OPERATOR A complete menu switch with another day within the menu cycle is
not considered a substitution but does require approval of the CLIENT.
E. Menus shall be jointly reviewed and agreed upon quarterly by representatives of
the OPERATOR and CLIENT. All menus must provide not less than 1/3 of the
current Dietary Allowance for males 60 years and older as set by the Committee
on Dietary Allowances, Food and Nutrition Board of the National Research
Council.
F. The OPERATOR must submit a quarterly self -assessment report to the CLIENT.
This report shall address the following:
1. Client satisfaction. 2. Transporting vehicles. 3. Condition of transporting
equipment. 4. Meal shortages. 5. Any deficiencies from previous reports
and Client's nutrition assessments. 6. Temperature or quality refusals of
food. The Client reserves the right to request additional information and
the right to approve the quality assurance program and reports.
G. Should the governor of the State of Texas or the City of Lubbock or any other
governmental authority close a building which houses a CLIENT servicing site or
sites, the CLIENT shall notify the OPERATOR one (1) working day in advance of
such closing. If one (1) working day is not provided to the OPERATOR, the
CLIENT will pay for the normal number of meals served at such closed site or
sites, or accept a menu revision which will allow the OPERATOR to utilize food
products which were purchased for the closed day.
H. Should the CLIENT desire to close a serving site or sites, the CLIENT shall notify
the OPERATOR of the closing of such site or sites three (3) working days in
advance of such a closing. If three (3) working days notice is not provided to the
OPERATOR, the CLIENT will pay for the normal number of meals serviced at
such closed site or sites, or accept a menu revision which will allow the
OPERATOR to utilize food products which were purchased for the closed day.
L The CLIENT will give notice of site closing or extra meal requirements to the
OPERATOR-
J. On those occasions when the CLIENT desires a box lunch or holiday gift pack
meal, the CLIENT shall give the OPERATOR written notice five (5) working days
in advance of the date such service is requested.
K OPERATOR agrees to comply with the requirements of Title VI, Title VII of the
Civil Rights Act of 1964 and Section 504 of the Rehabilitation Act of 1973 and the
requirements of the Office of Management and Budget Circulars A-102, A-110
and A 122, Title 45 Part 74, Attachment O. OPERATOR will not discriminate
against any employee or applicant for employment because of race, color, religion,
sex, or national origin. OPERATOR will take affirmative action to insure that, to
the extent possible, eligible persons, as defined in Section 1 hereof are employed,
and that employees are treated, during employment, without discrimination of their
race, color, religion, sex, or national origin.
FOOD SERVICE AGREEMENT - Page 5
�i
A. The OPERATOR will prepare and deliver meals for the CLIENTS'S distribution at
six (6) feeding sites included on Attachment "B". The noon meal will be dispensed
five (5) days a week, for the term of this agreement, with the exception of
designated holidays as stated in Attachment "C" of this agreement.
B. In consideration for meal services provided to the projects the OPERATOR shall
invoice the CLIENT based on the number of meals ordered per week. The rate
charged per meal ordered will be shown on Attachment "A"(Bid Form) to this
agreement.
C. The OPERATOR will invoice the CLIENT every month. This invoice will show
number of daily meals ordered, multiplied by the number of days, multiplied by the
applicable rate, less any credits due from alternate vendor bills or shortages of food
items not replaced.
D. The CLIENT will pay the OPERATOR within thirty (30) working days from date
of invoice.
E. In the event that USDA commodities are made available to the CLIENT, the
OPERATOR shall meet all applicable federal and state regulations pertaining to
their use, and this contract shall be amended to insure the proper use of USDA
commodities.
F. For the purpose of establishing a ready reference to the financial obligations the
following schedule is provided:
TO BE FURNISHED AND PAID BY THE CLIENT:
Trash can liners, plastic gloves, stainless steel serving utensils. Janitorial/cleaning
supplies at serving sites. Equipment repair/maintenance at serving sites. Pest
control at serving sites. Utilities at serving sites. Tables and chairs at serving sites.
Real and personal property use tax at feeding sites. Fire and hazard insurance on
feeding sites. Real estate tax at feeding sites. Furnish qualified LDN dietitian
services to include Menu Planning.
TO BE FURNISHED AND PAID BY THE OPERATOR:
Furnish menus. Staff personnel training. Delivery of meals to designated sites.
Furnish qualified, trained production kitchen manager. Food purchases. Labor at
production kitchen. Employee hospitalization insurance on OPERATOR'S
employees. Social Security taxes on OPERATOR'S employees. Unemployment
Insurance Security taxes on OPERATOR'S employees. Workmen's Compensation
Insurance on OPERATOR'S employees. Paper products/disposables for serving at
sites. Janitorial/cleaning supplies at production kitchen. Dishwashing supplies at
production kitchen. Kitchen smallwares at production kitchen. Telephone, local
at production kitchen. Telephone, long distance to production kitchen.
Equipment repair/maintenance at production kitchen. Pest control at production
kitchen. Utilities at production kitchen. Trash/garbage disposal at production
kitchen. Office supplies for use by OPERATOR. Uniforms for OPERATOR'S
personnel Laundry for OPERATOR'S uniforms. Vehicle maintenance for
OPERATOR'S vehicles. Gas for OPERATOR's vehicles. Rent for production
FOOD SERVICE AGREEMENT - Page 6
facility. Management salary. Management benefits. Facilities production kitchen.
Kitchen equipment in production kitchen. Equipment replacement in production
kitchen. Office equipment at production kitchen. Equipment for temperature
control and holding of food during transportation to the feeding sites. Delivery
vehicles. Furnish invoices/statements.
Furnish certificates of insurance. Test kitchen and standardized recipes. Fire and hazard
insurance on production kitchen. Food products liability insurance. Public liability
insurance. Automobile liability for OPERATOR'S vehicles. Comprehensive bodily injury
for OPERATOR'S vehicles. License to operate. Accounting expense.
XIV.
It is mutually understood and agreed by the parties hereto that the consideration fixed
pursuant to this agreement (Attachment A) for the services to be rendered by the
OPERATOR, includes the cost of all fees, licenses, and taxes. However, it is agreed by
the parties hereto that tin the event of a reduction of any taxes upon the purchase of food
and services by the OPERATOR, use of facilities and equipment, or upon the performance
of its services to the CLIENT under this contract, the consideration set forth in
Attachment A shall be adjusted by an appropriate reduction of the consideration to reflect
this reduced cost to the OPERATOR
XV.
If funding for the CLIENT is not provided, this agreement shall automatically terminate.
In the event funding is reduced, the terms of this agreement shall be renegotiated to the
mutual satisfaction of both parties, or this agreement shall be terminated immediately. The
CLIENT will pay the OPERATOR for all services performed under this agreement prior
to any notification by the CLIENT of cancellation of this agreement due to lack of
funding.
WA
The OPERATOR agrees to all terms and conditions contained in the Bid Specifications
with a submission date of June 24, 1997, which are not superseded in this agreement.
F
In accordance with the bid specifications, the OPERATOR shall make payment and/or
reimbursement to the CLIENT for missing meal portions and alternate vendor obligations.
The CLIENT will submit to the OPERATOR all such requests for meal credits and/or
alternate vendor invoices within ninety (90) days of occurrence. The OPERATOR shall
give at least thirty (30) days written notice to CLIENT of any interruption or stoppage of
services under this agreement.
IN TESTIMONY WHEREOF, the parties hereto have caused this agreement to be
executed by their duly authorized officers.
FOOD SERVICE AGREEMENT - Page 7
DATED this day of 91997.
ATTEST:
CONTENT:
j APPI�OVED AS TO FORM:
ald G. an - er,
First Assistant City Attorney
aalc; y.aToodserldoc
Rev. May 29,1997
CITY OF LUBBOCK, TEXAS,
LUBBOCK SENIOR CITIZEN
PROGRAM:
AA9
fi/pm�, —
i
Culture & Leisure Services
OPERATOR:
BY:
Corporate Officer or other
person with authority to bind
Operator contractually
FOOD SERVICE AGREEMENT - Page 8
At tatchment A ITB # 97139, Meal Service for Senior Citizen Centers
BID FORM
Meal Service for Senior Citizen Centers
CITY OF LUBBOCK, TEXAS
ITB # 97139
BIDDER'S submittal to the Purchasing Manager of the City of Lubbock, Texas.
In compliance with the Invitation to Bid # 97139, the undersigned Bidder having examined the Invitation to Bid and Specifications, and
being familiar with the conditions to be met, hereby submits the following Bid for furnishing the material, equipment, labor and everything
necessary for providing the items listed below and agrees to deliver said items at the locations and for the prices set forth on this form.
The Bidder hereby acknowle ges receipt of and agrees its bid Is based on the following Addenda:
ADDENDA: 41 V #2 93 #4
BID SCHEDULE
ITEM
OTY
UNIT OF
MEASURE
DESCRIPTION
UNIT PRICE
BID
E)dended
Cost
1.
80,000
Each
Meal Service for Senior Citizen Centers from August 4,
1997 to July 31,1998, asspecified herein
1
PRICE: F.O.B. City of Lubbock
PAYMENT TERMS
Bidder offers a prompt payment discount of 0 % PROXIMO or calendar days, to apply after receipt of
invoice or final acceptance of the services provided, whichever is later. If no prompt payment discount is offered, enter 0 in the % space
to indicate Net 30 days, otherwise payment terms shall be Net 30 days and will be considered in the bid evaluation process.
THIS BID IS SUBMITTED BY MCEV rJ'f NAAj0SQr► e& + 5efi L'S anpa corporation organized under the laws of
the State of ec,r a partnership consisting of
or individual trading as
of the City of
Firm: (�l0 I(�114a'�iFr�Li77i�+Nl,1 Sc"'�vltt� �UrlP
Address: ,l
City: ri► � 170 C C State: Zp� �!y ,L
MINVBE Firm:
I I Hisaanic American I 1 Asian Pacific American I I Other (SDecifv)
By Date:
Authorized Representative - must sign by hand
Officer Name and Title: AU F A • M"W&MIAl %?Vail iLcV I ciTo P1' A5-M /L
Please Print
Business Telephone Number&W -! t - 0-9 17 FAX: C9d6) 7d .7 ' ll / 1 3
c:197139.doc 16
ATTACHMENT `B"
Estimated Daily
Meals
1. Lubbock Senior Citizens Center
2001 19th St.
145
2. Arnett - Benson Center
3200 Amherst
60
3. Mae Simmons Senior Center
23rd & Oak
55
4. Copper Rawlings Center
40th & Ave. B
20
5. Homestead Center
5401 56th St.
35
6. Second Baptist
5300 Elgin
40
Centers will notify the caterer by 2:00 p.m. of the number of meals needed for the following day.
Attatchment C
Food Service Agreement
Caterer Delivered
1. The Caterer shall prepare meals and other food containing a minimum of 1/3 the
RDA (see attachment A for sample menus) for daily delivery to the Project sites.
Delivery to the sites must begin by 9:30 a.m. and be completed by 11 a.m. (see
attachment B for project sites.) Other Project sites may be added to or any of the Project
sites listed may be eliminated as agreed upon by the Caterer and the Project. The
Project's nutritionist will plan the menu using the nutrient -standard method and the meal
pattern shown in Attachment C must be used. Caterer must comply with recipes
provided by the nutritionist. In addition to the meals, the Caterer will provide all
dinnerware, food containers, condiments, and beverages as needed by the Project. The
Caterer must be capable and willing to prepare up to 500 meals daily. However, we are
presently serving approximately 355 meals daily.
2. The Project shall be represented in its overall food service operations by the Project's
own employees and the Project Director, who shall have the right and authority:
a. To inspect such food to determine compliance with the specifications and to reject
food not meeting with such specifications.
b. To have access to the Caterer's purchase records bearing upon the food purchased
for the Project, for review and audit, as necessary.
c. To approve the menus and recipes for meals and other food to be delivered so as to
insure compliance with the Department of Health, Education and Welfare meal -type
requirements of a minimum of 1/3 RDA; to inspect the meals delivered to determine
compliance with Department of Health, Education and Welfare meal -type requirements,
and to withhold payment for meals not meeting prescribed requirements. Neither the
Caterer nor the project shall make substitutions in the menus without permission from
the nutritionist.
d. To inspect any time the Caterer's food preparation, packaging and storage areas and
the food containers used in transporting prepared meals and other food to the Project to
determine the adequacy of the caterer's cleaning, sanitation, and maintenance practices.
e. To determine the adequacy of the Caterer's storage and record keeping practice so as
to insure the safekeeping of all food including the food donated for the use of the Project
by the U.S. Department of Agriculture, and in connection there with to have ready access
to the related food inventory control records of the Caterer.
3. The Caterer shall comply with all Federal, State, and local laws and regulations
governing the preparing, handling, and transporting of food; shall procure and keep in
effect all necessary licenses, permits, and food handler's cards as required by law, and
shall post such licenses, permits and cards in a prominent place within the meal
preparation areas, as required. The Caterer shall comply with all applicable Federal,
State and local laws and regulations pertaining to wages and hours of employment.
4. The Caterer shall supply automotive vehicles for the transportation of meals and
other food to the designated Project sites. The Caterer shall provide containers used for
delivery of meals and other food. These containers should cover and insulate the food
and so prevent contamination from dust, flies, and rodents as well as maintain hot food at
a temperature of 140 degrees or higher and cold food at 45 degrees or lower.
Project shall arrange to deliver the meals and other food items to the Project sites in such
quantities as may be agreed upon from time to time by the Caterer and the Project.
Meals must be delivered between 9:30 a.m. and 11 a.m. to the designated project sites
(see attachment B.)
5. For the purpose of controlling per -plate cost, the value of all food used will be
reviewed at time agreed upon by the Caterer and the Project, but not less often than every
six (6) months. The Caterer shall purchase, in as large quantities as may be efficiently
utilized in the Project's food service, food service, food which the Project advises it is
designated as plentiful by the U.S. Department of Agriculture. The Caterer shall
purchase all food for the Project at the lowest prices possible consistent with maintaining
the quality standards prescribed by the Project.
6. Meal orders shall be called in (1) day ahead of schedule by 2:30 p.m. Supplies will
also be ordered one day earlier with the meal counts.
7. If meal amounts are short when delivered and/or picked up, caterer will deliver
needed meals or meal components to the site in need.
S. Project shall reserve the right to cancel meal orders if done by 7 a.m. in the event of
inclement weather.
9. Project reserves the right to cancel the purchase order if Project looses sufficient
funding.
10. There will be approximately 250 serving days yearly. Meals will be ordered for
Monday through Friday with the exception of the following holidays:
New Year's Day
Martin Luther King Day
Good Friday
Memorial Day
Independence Day
Labor Day
Thanksgiving - 2 days
Christmas - 2 days
Attatchment C
MEATLOAF
CORN
GREEN BEANS
COLESLAW
WHEAT ROLL
DRY JELLO SALAD
LUBBOCK
SOUTH PLAINS ASSOCIATION OF GOVT
JUKE 1997 W41-r—
SUE SMITH MS RD LD #708341 DT0261
2
9
BAKED HAM
NAVY OR PINTO BEANS
CARROTS & ZUCCHINI
'TOSSED SALAD /FRENCH
CORNBREAD
PINEAPPLE CAKE
3
SALMON OR TUNA PATTY
WiCARONI & CHEESE
MIXED VEGETABLES
TOSSED SALAD/ITALIAN
CORNBREAD
CHOCOLATE PUDDING
CARNE GUISADA
POTATOES O'BRIEN
BROCCOLI
TORTILLA OR BREAD
PEACHES
4
ROASTED CHICKEN
SCALLOP POTATOES
SPINACH
TOSSED SALAD/RANCH D
WHEAT TOLL
FROSTED CAKE
10 11
CHICKEN FRIED STEAK
WHITE GRAVY
MASHED POTATOES
MIXED VEGETABLES
COLESLAW
WHEAT ROLL
GELATIN
5
6
LIVER & ONIONS
ROAST BDER OR BEEF
POTATOES
ROASTED POTATOES
GREEN BEANS
CARROTS
WHEAT ROLL
TOSSED SALAD/FRENCH D
FRUIT SALAD
CINNATION ROLL OR CAKE
COOKIES
12
13
SWEEP & SOUR PORK
BBQ CHICKEN
RICE
CORN
CHINESE VEGETABLES
GREEN BEANS
ORANGE IIALF
CABBAGE SALAD
WHEAT ROLL
BISCUITS
LEMON PIE OR BARS
MINCEMEAT OR RAISEN PIE
16
17
10
19
20
FISH NUGGETS/TARTER S
HAM & Beans
PIZZA
CHICKEN STRIPS
PEPPER STEAK
BAKED BEANS
RICE
ITALIAN VEGETABLES
NEW POTATOES IN SAUCE
NOODLES
OKRA
SPINACH
OR ZUCCHINI
BROCCOLI
PEAS & CARROTS
COLESLAW
BISCUIT
CUCUMBER & ONION SALAD
PICKLES
WHEAT ROLL
CORNBREAD OR HUSH PUP-
BANANA PUDDING
GARLIC BREAD
HOT ROLL
ORANGES & BANANAS
PIES
PEAR OR APPLE CRISP
BROWNIES
FRUIT SALAD
23
24
25
26
27 I
CHICKEN WITH MUSHROOM
HAMBURGER STEAK
CHICKEN OR TURKEY
TACO SALAD
PORK CHOP
SAUCE
BROWN GRAVY
CORNBREAD DRESSING
PICANTE SAUCE
BABY LIMAS
BLACKEYE PEAS
BAKED POTATO
CRANBERRY SAUCE
PINTO BEANS
HARVARD BEETS
ASPARAGUS OR CARROTS
OKRA
GREEN BEANS
TORTILLA CHIPS
-TOSSED SALAD/RANCH
GRAPEFRUIT OR ORG SECT.
APRICOTS
TOSSED SALAD/1000 Is
APRICOTS
HOT ROLL
WHEAT ROLL
HOT ROLL
HOT ROLL
PUMPKIN BARS OR CRUNCH
CHOCOLATE CAKE
OATMEAL COOKIES
APPLE COBBLER
30
CHICKEN ENCHILADAS
MEXICAN CORN & BEANS
STEWED TOMATOES
TOSSED SALAD /1000 Is
ANGELFOOD CAKE
JUNE 1997 ALTERNATES
SOUTH PLAINS ASSOCIATION OF GOVT
SUE SMITH MS RD LD #708341 DT026,
I
7:I
III
IV
HAM SALAD SANDWICH
TATER TOTS OR FRIES
BROCCOLI & CHEESE
LETTUCE TOMATO
CARROT CAKE
SALISBURY STEAK
GREEN PEAS
CAULIFLOWER
CHEESE SAUCE
WHEAT ROLL
PEARS
GINGERSNAPS
BRISKET
POTATO SALAD
TURNIP GREENS
CORNBREAD
PEACH COBFILER
TURKEY,
SWEEP POTATOES
CABBAGE
CORNBREAD
TOSSED SALAD/RANCH D
CRANBERRY BREAD OR DESSE
Nutritionist III
---------------------------------------------------------------------
JUNE 2 1997: 9 Foods
item
Food Name
Serving
Portion
Amount
4696
SCH-MEAT LOAF
=.000
OUNCES
85.050
GMS
614
CORN-FROZ-BOIL-KERNELS
0.500
CUP
62.500
GMS
574
BEANS -SNAP -GREEN -CAN -CUTS
0.500
CUP
67.5i 0
GMS
1657
ROLL -WHOLE WHEAT -HOMEMADE
1.000
ITEM
35.000
GMS
699
GELATIN DESSERT -PREP
0.250
CUP
60.000
GMS
2568
COOL WHIP-LITE-TOPNG-BIRDS
1.000
OUNCE
28.350
GMS
1 Q9
PINEAPPLE-CAN/JUICE
0.25� �
CUP
62.500
GMS
51
MILK-2 is FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
1062
SALAD -COLESLAW
0.500
CUP
64. 00 1
GMS
Nutrient Values
+Ki localories 658 Kc 29 %
Vitamin
C
'7. 822 Mg
6= %
Protein
30.536 Gm 48 %
Thiamin
0.484 Mg
40 %,
+Fat
25.560 Gm 33 %
Riboflavin
0.764 Mg
55
+Cholesterol 87.082 Mg 29 %
Niacin
5.723 Mg
38 Y.
Iron
4.131 Ma 41 %
Folate
70.697 Ug
35 7.
Vitamin
A 315 RE =1 %
+Fiber -Dietary
7.291 Gm
32
Vitamin
D 2.590 Ug 52
Dietary Goal
Percent
of KCALS from: FRO T : 17%
CARS: 51%
FAT:
=2::
Milk: 1.0 Veg: 0.5 Fruit: 0.7 Bread: 2.8
Meat: 2.0
Fat: 3.4
Nutritionist III
--------------------
,TUNE 3 1997: 8 Foods
Item
Food Name
Serving
Portion
Amount
3570 B
CORNBREAD MIX-YELLOW-RH/Gi1
1.000
SERVING
30.700 700
GMS
1132
VEGETAL LES-M I XEO-CAN-DRAIN
0.500
CUP
81.500
GMS
1596
FISH -SALMON PATTY
3.000
OUNCES
85.050
GMS
4725
PUDD-CHOC-PREP W / 2% MILK
0.500
CUP
142
GMS
51
MIL'-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
442
MACARONI & CHEESE-ENR-HOME
0.500
CUP
100
GMS
1826
SALAD -GREEN SALAD -TOSSED
1.000 00
SERVING
207
GMS
136
SAL DRESS-ITALIAN
1.000
T SP
4.900
GMS
Nutrient
Values
Wi'loca'lorles
903 Kc 39 %
Vitamin
C
56.822
Mg
98 %
Protein
41.46S Gm 66 %
Thiamin
0.560
Mg
47
+Fat
34.858 Gm 45 %
Riboflavin
1.208
Mg
66 7.
+Cholesterol
1o2 Mg 7.4 %
Niacin
7.083
Mg
47
iron
5.460 Mg 55 %
Fo l ate
12t7
Ug
60 .:
Vitamin
A 1507 RE 151 :
+Fiber -Dietary
7.625
Gm
37
Vitamin
D 1.443 Uc 69
+ Dietary
Goal
Percent
of K:CAL;S from: PROT: 18%
CARB: 48%
FAT:
.=4%
Milk: 1.0
Vea: 1.6 Fruit: 0.0 Bread:
3.1
Meat: 4.4
Fat:
4.4
Nutritionist III
---------------------------------------------------------------------
JUNE 4 1997: 8 Foods
Item
Food Name
Serving
Portion
Amount
173
CHICKEN-FLESH-CKD-ROASTED
3.000
OUNCES
85.050
GMS
1097.
POTATO -SCALLOP -HOME REC
0.500
CUP
122
GMS
661
SPINACH-FROZ-BOIL-CHOPPED
0.500
CUP
103
GMS
1226
SALAD -GREEN SALAD -TOSSED
1.000
SERVING
207
GMS
1765
SAL DRESS -RANCH STYLE
1.000 i
TSP
5.000
GMS
1653
ROLL -WHOLE WHEAT -HOMEMADE
1.000
ITEM
75.000
VMS
407
CAKE-SHEET/UNCOOKED ICING
1.000
SLICE
121
GMS
51
MILK-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient Values
+Kilocalories
1002
Kc
44
%
Vitamin C
75.920
Mc
127
Protein
49.692
Gm
79
Y.
Thiamin
0.620
Mg
52
+Fat
32.783
Gm
43
%
Riboflavin
1.149
Mg
82 %
+Cholesterol
110
Mg
37
%
Niacin
13.056
Mg
87
Iron
6.307
Mg
63
%
Folate
222
Ug
ill
Vitamin A
1267
RE
127
%
+Fiber -Dietary
8.400
Gm
37 }.
Vitamin D
2.550
Ug
51
+ Dietary Goal
Percent of KCALS from:
PROT: 19::
CARES: 52% FAT:
29%
Milk: 1.2 Veg:
2.5 Fruit:
0.0
Bread: 6.5 Meat: 3.5
Fat:
5.7
Nutritionist III
---------------------------------------------------------------------
JUNE 5 1997: 9 Foods
Item
Food Name
Serving
Portion
Amount
3328
LIVER -CKD-BRA I SED
3.000
OUNCES
85.050
GMS
635
ONIONS -MATURE -BOIL -DRAIN
0.125
CUP
26.250
GMS
845
GRAVY-BROWN-MIX-PREP/WATER
0.254
CUP
64.500
GMS
647
POTATO -BOIL -PEEL BEFORE
4.000
OUNCES
11=
GMS
574
BEANS -SNAP -GREEN -CAN -CUTS
0.500
CUP
67.500
GMS
Z018
FRUIT SALAD -CND -HEAVY SRUP
0.500
CUP
128
GMS
1653
ROLL -WHOLE WHEAT -HOMEMADE
1.000
ITEM
35.000
GMS
1324
COOKIE -SUGAR -MIX
3.000
ITEMS
60.000
GMS
51
MILE:-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient Values
+Kilocalories 929 Kc 40 %
Vitamin
C
21.334
Mg
36 �.
Protein
44.467 Gm 71 %
Thiamin
0.624
Mg
57 %
+Fat
28.30 7 Gm 37 ;'.
Riboflavin
4.071
Mg
291
+Cholesterol 445 Mg 148 %
Niacin
15.324
Mg
102
Iron
10.558 Mg 106 %
Folate
115
Ug
57
Vitamin
A 6617 RE 662 4
+Fiber -Dietary
4.965
Gm
22 X.
Vitamin
D 2.550 Uq 51
+ Dietary Goal
Percent
of KCALS from: PROT: 19%
CARB: 54%
FAT:
27%
Mile: 1.0 Vey 0.8 Fruit: 1.6 Bread: 5.2 Meat: 7.8
Fat:
3.7
Nutritionist III
---------------------------------------------------------------------
JUNE 6 1997: 9 Foods
Item
Food Name
Serving
Portion
Amount
169
ROAST BEEF -BOTTOM -LEAN
3.000
OUNCES
85.050
GMS
647
POTATO -BOIL -PEEL BEFORE
4.000
OUNCES
113
GMS
634
CARROTS -FROZEN -BOIL -DRAIN
0.500
CUP
73.000
GMS
1826
SALAD -GREEN SALAD -TOSSED
1.000
SERVING
207
GMS
1.34
SAL DRESS -FRENCH
1.000
T Sr^
5.200 �
GMS
55Z
ROLL -WHOLE WHEAT -HOMEMADE
1.000
ITEM
35.000 00
GMS
E45
GRAVY-BROWN-MIX-PREP/WATER
0.250
CUP
64.500
GMS
1902
ROLL -CINNAMON
1.000
ITEM
26.000
GMS
51
MILS?:-2% FAT -LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient Values
+f.ilocalories 696 Yc 30 %
Vitamin
C
60.770
Ma
101
Protein
45.982 Gm 73
Thiamin
0.480
Ma
40 %
+Fat
21.014 Gm 27 %
Riboflavin
0.845
Me
60 %
+Cholesterol 101 Ma 34 %
Niacin
7.9.36
Mg
53 '%.
Iron
6.445 Ma 64 :'.
Folate
116
Ug
58 %
Vitamin
A 1603 RE 168 i
+Fiber-Dietary8.627
Gm
_o
Vitamin
D 2.550 Uo 51
+ Dietary Goal
Percent
of FCALS from: PROT: 26%
CARB: 47%
FAT:
27%
Milk: 1.0
Vea: C.•_ Fruit: 0.0 Bread: 3.7
Meat: 3.7
Fat:
2.6
Nutritionist III
---------------------------------------------------------------------
JUNE 9 1997: 9 Foods
Item
Food Name
Serving
Portion
Amount
1316
HAM -EXTRA LEAN-5%FAT-ROAST
3.000
OUNCES
65.050
GMS
2 SO
BEANS -NAVY -BOILED
0.500
CUP
91.000
GMS
634
CARROTS -FROZEN -BOIL -DRAIN
0.250
CUP
36.500
GMS
1113
SQUASH-ZUCCHINI-FROZ-BOIL
0.250
CUP
55.750
GMS
1226
SALAD -GREEN SALAD -TOSSED
1.000
SERVING
207
GMS
134
SAL DRESS -FRENCH
1.000
TSP
5.200
GMS
3570
CORNEREAD MIX-YELLOW-RH/GM
1.000
SERVING
0.700
GMS
1397
CAKE -FINE UPSIDE DOWN-HOME
1.000
SLICE
70.000
GMS
51
MILK-2% FAT-LOWFAT-FLUID
1.000 i00
CUP
244
GMS
Nutrient Values
+Kilocalories 792 Kc =4 %
Vitamin
C
75.568
Mg
126 %
Protein
41.876 Gm 66 %
Thiamin
1.248
Mg
104
+Fat
23.838 Gm 31 %
Riboflavin
0.912
Mg
65
+Cholesterol 6.3.727 Mg 21
Niacin
7.180
Mg
48 %.
Iron
7.276 Mg 72 %:
Folate
236
Ug
118
Vitamin
A 1111 RE 111 %
+Fiber -Dietary
5.521
Gm
24
Vitamin
D 3.10 Ug 62 %:
+ Dietary Goal
Percent
of KCALS from: PROT : 21%
CARB: 5'
FAT:
27%:
Milk:: 1.0 Veg: 2.1 Fruit: 0.0 Bread: 5.2
Meat: 2.8
Fat:
3.2
Nutritionist III
---------------------------------------------------------------------
JUNE 10 1997: 7 Foods
item
Food Name
Serving
Portion
Amount
163
BEEF-LEAN=SIMMER/ROAST
=.000
OUNCES
85.050
GMS
1342
SOUP-CHILI-SEEF-CAN-WATER
0.25i7
CUP
62.500
GMS
1092
POTATO-0 7 FR I EN -HOME REC
0.500
CUP
97.000
GMS
WO
BROCCOLI-FROZ-BOIL-DRAIN
0.500
CUP
92.500
GMS
1669
TORTILLA -FLOUR
1.000
ITEM
� J. i �00
GMS
235
PEACHES-CAN/HEAVY SYRUP
0.500
CUP
126
GMS
51
MILK:-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient Values
Wi localories
804
K:c
35
%
Vitamin C
59.955
Mg
Protein
36.716
Gm
56
%
Thiamin
0.308
Mg
+Fat
39.220
Gm
51
%
Riboflavin
0.813
Mg
+Cholesterol
103
Mg
34
%
Niacin
6.015
Mg
Iron
4.970
Mg
50
Folate
85.623
Ug
Vitamin A
460
RE
46
%
+Fiber -Dietary
4.99E
Gm
Vitamin D
2.550
Ug
51
+ Dietary Goal
Percent of K:CALS from:
PROT: 18%
CARB: 39% FAT:
43%
Milk: 1.0 Veg:
1.1 Fruit:
1.7
Bread: 2.4 Meat: 2.7
Fat:
6.1
100
26
58 %
41
43 %
22 %
Nutritionist III
---------------------
3UNE 11 1997: 8 Foods
Item
Food Name
Serving
Portion
Amount
1750
STEAK -CHICKEN FRIED
3.000
OUNCES
85.050
GMS
843
GRAVY -CH I CKEN-CANNED
0.250
CUP
59.500 i
GMS
65Z
POTATO-MASHED-DEHY-PREP
0.500
CUP
105
GMS
11=2
VEGETABLES -MIXED -CAN -DRAIN
0.500
CUP
81.500
GMS
1062
SALAD -COLESLAW
0.500
CUP
64.001
GMS
1653
ROLL -WHOLE WHEAT -HOMEMADE
1.000
ITEM
35.000
GMS
6=9
GELATIN DESSERT -PEEP
0.500
CUP
120
GMS
51
MILK-2FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient
Values
+Kilocalories S28 Kc 36 %
Vitamin
C
30.370 Ma
51 %
Protein
35.001 Gm 56 %
Thiamin
0.428 Mg
36 %
+Fat
78.790 Gm 51 %
Riboflavin
0.729 Mg
52 is
+Cholesterol 29.190 Ma 10 %
Niacin
5.355 Mg
36 %
Iron
5.041 Mg 50 %
Folate
56.690 Ua
28 %
Vitamin
A 1242 RE 124 %
+Fiber -Dietary_
8.656 Gm
39 %
Vitamin
D 2.590 Ug 52 %
+ Dietary
Goal
Percent
of KCALS from: PROT: 16%
CARB: 42%
FAT:
41%
Milk;: 1.1
Veg: 0.4 Fruit: 0.0 Bread:
3.4
Meat: 1.6
Fat: 6.4
Nutritionist. III
---------------------------------------------------------------------
JUNE 12 1997: 8 Foods
Item
Food Name
Serving
Portion
Amount
197
PORK -SHOULDER -LEAN -ROASTED
3.000
OUNCES
65.050
GMS
839
SAUCE-SWEET/SOUR-MIX/PREP
0.250
CUP
76.250
GMS
484
RICE -WHITE -LONG GRAIN -COOL:
0.500
CUP
103
GMS
1132
VEGETABLES -MIXED -CAN -DRAIN
0.500
CUP
61.500
GMS
165•=
ROLL -WHOLE WHEAT -HOMEMADE
1.000 is ii r
ITEM
35.000
GMS
464
PIE -LEMON MERINGUE -HOME
1.O00
SLICE
120
GMS
51
MILK-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
273
ORANGES -RAW -ALL VARIETIES
0.500
ITEM
65.500
GMS
Nutrient
Values
-'•Kilocalories 994 Kc 43 %
Vitamin
C
45.185
Mg
75 is
Protein
42.714 Gm 68
Thiamin
1.072
Mg
89
+Fat
50.224 Gm 39 %
Riboflavin
0.986
Mg
70 %
+Cholesterol 101 Mg 34 %
Niacin
8.096
Mg
54 %
Iron
5.564 Mg 56 %
Folate
69.698
Ug
=5 1
Vitamin
A 1148 RE 115 %
+Fiber -Dietary
9.555
Gm
4= %
Vitamin
0 2.550 Ug 51 is
+ Dietary Goal
Percent of KCALS from: PROT: 17,: CARB: 56% FAT: 27/.
Mild::: 1.0 Veg: 0.4 Fruit: 0.5 Bread: 6.6 Meat: 3.1 Fat: 4.2
---------------------------------------------------------------------
Nutritionist III
JUNE 13 1997: 8 Foods
Item
Food Name
Servina Portion
Amount
3173
CHICKEN-FLESH-CKD-ROASTED
=.000 OUNCES
85.050
GMS
665
SAUCE -BARBECUE
0.250 CUP
62.500
GMS
61.=
CORN-KERNELS&COB-FROZ-FOIL
1.000 ITEM
126
GMS
2726
BEANS-SNAP-CANNED-W/LIGUID
0.500 CUP
120
GMS
22
BISCUITS -HOME RECIPE
1.000 ITEM
28.400
GMS
466
PIE -MINCE -HOME REC
1.000 SLICE
1 •= 5
GMS
51
i [ILK-2% FAT-LGWFA T -FLUID
1. 0oo CUP
244
GMS
1062
SALAD -COLESLAW
o.500 CUP
64.001
GMS
Nutrient Values
+Kilocalcries 964 kc 4_ %
Vitamin C
39.195
Mc
65
Protein
44.579 Gm 71 %
Thiamin
0.68ti
Mg
57
+Fat
•-75.643 Gm 47 %
Ribo-Flavin
0.954
Mg
68
+Cholesterol 102 Ma =4 'r`.
Niacin
12.975
Mg
86
Iron
6.2759 Mg 62 %
Folate
96. .6o
Ug
48 %
Vitamin
A T.19 RE =4 %
+Fiber -Dietary
7.981
Gm
35 %
Vitamin
C 2. 59c; t �❑ 52
+ Dietary Goal
Percent
o4= KC ;LS -From: PROT: 18%
CARB: 51% FAT:
32%
Milk:: 1.0
Vec: 0.0 Fruit: 0.0 Bread: 6.5 Meat: -1.5 Fat:
4.9
---------------------------------------------------------------------
Nutritionist III
JUNE 16 1997: 8 Foods
Item
Food Name
Serving
Portion
Amount
150
FISH -HADDOCK -BREADED -FRIED
3.000
OUNCES
85.050
GMS
141
SAUCE -TARTAR -REGULAR
1.000
TSP
4.667
GMS
1803
BEANS -BAKED BEANS -HOME REC
0.500
CUP
127
GMS
632
OKRA -RAW -BOIL -DRAIN
0.500
CUP
80.000
GMS
1062
SALAD -COLESLAW
0.500
CUP
64.001
GMS
.570
CORNBREAD MIX-YELLOW-RH/GM
1.000
SERVING
30.700
GMS
Zola
FRUIT SALAD -CND -HEAVY SRUP
0.500
CUP
128
GMS
51
MILK-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient Values
+Kilocalories 764 Kc 3
Vitamin
C
42.562
Mg
71
Protein
36.860 Gm 59 %
Thiamin
0.582
Mg
49 ;:
+Fat
23.765 Gm 31 %
Riboflavin
0.704
Mg
50 Y.
+Cholesterol 77.375 Mg 26 %
Niacin
5.540
Mg
37
Iron
5.509 Mg 55 %
Folate
126
Ug
63 %
Vitamin
A 318 RE 32 %
+Fiber -Dietary
13.376
Gm
58 %
Vitamin
0 2.590 Ug 52
+ Dietary Gcal
Percent
of KCALS from: PROT: 19%
CARB: 54%
FAT:
28%
Milk:: 1.0 Veg: 1.0 Fruit: 1.6 Bread: 3.6 Meat: 2.0
Fat:
3.4
Nutritionist ii.6
------------------------------------------------- ---------- ------
JUNE 17 1997: 8 Foods
Item
Food Name
Serving
Portion,
Amount
1' 17
HAM -CAN -EXTRA LEAN-4% FAT
0.250
CUP
35.000
GMS
J.805
BEANS-BLACK-0001";-BOIL
0.250
CUP
4=.000
GMS
672
TOMATO -RED -CAN -WHOLE
0.125
CUP
30.0oo
GMS
484
RICE-WHIs-E-LONG GRAIN-000K
C).5oo
CUP
103
GMS
661
SPINACH-FR07-BOIL-CHOPPED
0.5(?()
CUP
1 o:3
GM15-
322
BISCUITS-PREPARED/MiX
1.00c;
ITEM
28.400
GMS
47221
PUDD-BANANA-FREP W/2% MILK
0.5ci0
CUP
140
GMS
51
MILK--% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient
Values
+Kilocaiaries 6:7.3 kc 28 %
Vitamin
C
30.067
Ma
50
Protein
31.305 Gm 50 %
Thiamin
0.948
Mg
79
+ Fa- y
14.644 Gm 19 %
Riboflavin
o.979
Mg
710
+Cholesterol ti8.900 Mg 1.' %
Niacin
1.160
Mg
41
Iron
4.895 Mg 49 %
Folate
199
Ug
99 7.
Vitamin
A lo77. RE 107 %
+Fiber -Dietary
5.370
Gm
26
Vitamin
D 2.967 Ua 59
+ Dietary Goal
Percent
of KCALS from: PROT: *20%
CARB: 60
FAT:
21%
Milk: 1.0 Veg: 1.5 Fruit: 0.0 Bread:
3.6 Meat: 1.1
Fat:
2.5
I
Nutritionist III
JUNE 19 1997: 7 Foods
Item
Food Name
Serving
Portion
Amount
490� r
SCH-PIZZA W/GROUND BEEF
1.000
SERVING
100
GMS
1113
SQUASH-ZUCCHINI-FROZ-BOIL
0.500
CUP
112
GMS
619
CUCUMBER -RAW -SLICED
0.330 i
CUP
34.320
GMS
63=
ONIONS -MATURE -RAW -CHOPPED
0.220
CUP
35.200
GMS
329
BREAD -FRENCH -ENRICHED
1.000
SLICE
35.000
GMS
4661
SCH-APPLE CRISP
1.000
SERVING
100
GMS
51
MILK-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient
Values
Wilocalories 760 Kc 3 %
Vitamin
C
18.273
Mg
•.0
Protein
33.324 Gm 5=
Thiamin
0.677
Mg
56 7.
+Fat
26.2SS Gm 34 %
Riboflavin
0.964
M❑
69 %
+Cho1e_tero1 79.000 Mc 26 %
Niacin
6.765
Mg
45 %
Iron
5.305 Mg W %
Fo l ate
45.140
Ug
23 %
Vitamin
A 361 RE 36 %
+Fiber• -Dietary
3.:26
Gm
14
Vitamin
D 2.550 Ug 51 %
+ Dietary Goal
Percent
of KCALS from: PROT: 17%
CARE: 52%
FAT:
31
Milk:: 1.0 Vag: 1.4 Fruit: 0.0 Bread: 5.3
Meat: 1.7
Fat: 4.3
I
Item
2292
647
728
510
2756
4856
41
51
Nutritionist III
------------------------------------------------------------
3UNE 19 1997: B Foods
Food Name
Serving
Portion
CHICKEN-TENDERS-W/BBO-RIGH
3.000
OUNCES
POTATO -BOIL -FEEL BEFORE
4.000
OUNCES
SAUCE-WHITE-MED-ENRICHED
0.250
CUP
BROCCOLI-FROZ-BOIL-DRAIN
0.500
CUP
PICKLE -CUCUMBER -SWEET- "
1.000
ITEM
SCH-ROLL
1.000
SERVING
BROWNIES-COMMERCIAL/PRE;=
1.000
ITEM
MILK-2 FAT-LOWr= AT -FLUID
1.000
CUP
Amount
85.050 GMS
1 W GMS
62.500 GMS
92.500 GMS
35.000 GMS
100 GMS
60.000 GMS
244 GMS
Nutrient
Values
W i l oc a l o r i es
696
Kc
79
%
Vitamin C
61.029
Mg
102 %
Protein
29.144
Gm
46
%
Thiamin
0.631
Mg
53 %
+Fat
28.900
Gm
=6
%
Riboflavin
0.995
Mo
71 %
+Cholesterol
48.968
Mg
16
%
Niacin
7.425
Mg
49 %
Iron
4.257
Mg
43
%
Folate
77.996
Ug
39 %
Vitamin A
420
RE
42
%
+Fiber -Dietary
6.222
Gm
27
Vitamin D
2.550
Ua
51
%
+ Dietary Goal
Percent of KCALS
from:
PROT: 12%
CARB: 59% FAT:
28%
Milk: 1.0 Vec:
1.1 Fruit:
0.0
Bread:
7.5 Meat: 0.6 Fat:
5.6
Nutritionist III
----------------------------------------------
JUNE 20 1997: 7 Foods
Item
Food Name
Serving
Portion
Amount
446
NOODLES-EGG-ENR-COOKED
0.500
CUP
80.000
GMS
51
MILK-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
2372
STEAD -GREEN PEPPER-RICE-ST
1.000
SERVING
298
GMS
1653
ROLL -WHOLE WHEAT -HOMEMADE
1.000
ITEM
35.000
GMS
1082
PEAS/CARROTS-CAN
0.500
CUP
128
GMS
274
ORANGES -RAW -SECTIONS
0.250
CUP
45.000
GMS
235
BANANAS -RAW -PEELED
0.250
ITEM
28.500
GMS
Nutrient
Values
+Kilocalorie=_ 737 Kc 32 %
Vitamin
C
43.270 Mg
72
Protein
39.600 Gm 6= %
Thiamin
0.622 Mg
52 %
+Fat
18.215 Gm 24 %
Riboflavin
0.802 Mg
57 %
+Cholesterol 43.000 Mg 14 %
Niacin
7.281 Mg
49
Iron
4.508 Mg 45 %
Folate
64.025 Ug
32
Vitamin
A 943 RE 94
+Fiber -Dietary
9.265 Gm
40 %
Vitamin
D 2.550 Ug 51 %
+ Dietary Goal
Percent
of KCALS from: PRO T : 21%
CARE: 57 %
FAT:
22%
Milk: 1.0 Veg: 0.5 Fruit: 0.9 Bread:
5.4
Meat: 2.0 Fat: 2.4
Nutritionist III
-------------------------------------------------------------
JUNE 2;` 1997: 8 Foods
Item
Food Name
Servino Portion
Amount
173
CH I Cir:EN-FLESH-CKD-ROASTED
3.000 OUNCES
85.050
GMS
709
SOUP-CREAM/MUSHROOM-MILK
0.25C.) CUP
62.0 �c�
GMS
585
COWPEAS-BLACk:EYE-RAW-BOIL
0.500 CUP
82.500
GMS
56:.3
ASPARAGUS -CAN -SPEARS
0.500 CUP
121
GMS
9S'
GRAPEFRUIT-CAN/WATER:
0.500 CUP
122
GMS
165.?
ROLL -WHOLE WHEAT -HOMEMADE
1.o00 ITEM
35.000
GMS
•_ AR
CAt,:E i't I X-M I L4`: CHGC-SUf-' MST
1. c7i_�c SERVING
4._ . 10 i
GMS
51
1M2iLr:-2% FAT-LOWFAT-FLUID
1.000 CUP
244
GMS
Nutrient Values
+'K i 1 cca 1 or i es 761 Kc 33 %
Vitamin C
49.427
Ma
82 is
Protein
45.651 Gm 72 %
Thiamin
0.590
MO
49 %
+rat
21.610 Gm 28 ',:
Riboflavin
1.011
Mg
72
+Cholesterol 96.887 Mg __ %
Niacin
12.068
Mg
8-1 ;:
Iron
6.819 Ma 68 %
Folate
250
Ug
125 f..
Vitamin
335 RE 33 %
Ate'
+Fiber -Dietary
9.875
Gm
43 ;'.
Vitamin
D 'Z3.550 Ua 51
+ Dietary
Goal
Percent
of KCALS from: PROT: 24'l.
CARS: 51% FAT:
215%
Milk:: 1.1
Veg: 0.9 Fruit: 0.8 Bread: 5.0 Meat: 3.5
Fat:
2.9
Nutritionist III
---------------------------------------------------------------------
JUNE 24 1997: 8 Foods
item
Food Name
Serving
Portion
Amount
165
HAMBURGER PATTY-BEEF/LEAN
3.000
OUNCES
85.050
GMS
645
GRAVY-BRAWN-MIX-PREP/WATER:
0.250
CUP
64.500
GMS
645
POTATO -BAKED -PEEL AFTER
4.000
OUNCES
11,E
GMS
632
OKRA -RAW -BOIL -DRAIN
0.500
CUP
80.000
GMS
229
APRICOTS -CAN -HEAVY SYRUP
0.500
CUP
129
GMS
4856
SCH-ROLL
1.000
SERVING
i c o
GMS
424
COOKIE-OATMEAL/RAISIN-MIX
3.000
ITEMS
39.000
GMS
51
MILK-2% FAT-L OWFAT-FLUID
1.000
CUP
244
GMS
Nutrient Values
-i=':ilocalories 967 Kc 42 %
Vitamin
C
=4.008
Mg
57
%
Protein
40.333 Gm 64 %
Thiamin
0.695
Mg
56
Z.
-Fat
32.975 Gm 43 %
Riboflavin
0.963
Mg
69
-Cholesterol 92.689 Mg 31 %
Niacin
10..=83
Mg
69
%
Iron
5.068 Mg 51 ;'.
Folate
73.752 752
Ug
.=7
Vitamin
A 370 RE 37 %
+Fiber -Dietary
7.549
Gm
3'
%
Vitamin
D 2.550 Ug 51
- Dietary Goal
Percent
of KCALS from: PRAT: 17%
CARE: 53%
FAT:
0%
Milk: 1.0 Veg: 1.0 Fruit: 1.9 Bread: 5.5
Meat: 3.1
Fat:
4.8
Nutritionist III
---------------------
JUNE 25 1997: 8 Foods
Item
Food Name
Serving
Portion
Amount
241
TURKEY -ALL PARTS -ROASTED
3.000
OUNCES
85.050 �
GMS
4646
SCH-BREAD STUFFING
4.000
OUNCES
11.3
GMS
574
BEANS -SNAP -GREEN -CAN -CUTS
0.500
CUP
67.500
GMS
1826
SALAD -GREEN SALAD -TOSSED
1.000
SERVING
207
GMS
142
SAL DRESS -THOUSAND ISLAND
1.000
TS'
5.200
GMS
4856
SCH-ROLL
1.000
SERVING
100
GM'3
4860
SCH-APPLE COBBLER
1.000
SERVING
100
GMS
51
MILK-C% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient
Values
Wilocalories 53 Kc 41 %
Vitamin
C
55.872
Mg
53
Protein
44.882 Gm 71 %
Thiamin
0.727
Mg
61
+Fat
=1.612 Gm 41 %
Riboflavin
1.102
Mg
79
+Cholesterol 117 Mg 39 %
Niacin
10.03Z
Mg
67
Iron
7.234 Mg 72 %
Folate
12S
Ug
64 %
Vitamin
A 527 RE 53 %
+F iber-Dietary
3. 1%
Gm
14
Vitamin
D 2.550 Ug 51
+ Dietary Goal
Percent
of KCALS from: PROT: 19!
CARB: 50%
FAT:
0%
Milk:: 1.0
Veg: 1.8 Fruit: 0.0 Bread: 6.3
Meat: 3.3
Fat:
4.6
---------------------------------------------------------------------
Nutritionist III
JUNE 26
1997: 6 Foods
Item
Food Name
Serving Portion
Amount
1900
SALAD -TACO
1.000 00 SERVING
198
GMS
2784
BEANS -PINTO -CANNED
0.500 CUP
120
GMS
.=48
SAUCE-PICANTS-CANNED
0.250 CUP
32.001
GMS
4641
TORTILLA CHIPS -PLAIN
1.000 OUNCE
26.350
GMS
229
APRICOTS -CAN -HEAVY SYRUP
0.500 CUP
129
GMS
51
MILK-2is FAT-LOWFAT-FLUID
1.000 CUP
244
GMS
Nutrient Values
Wiiocalories
760 Kc _= %
Vitamin C
26.270
Mg
47
Protein
30.101 Gm 48 %
Thiamin
0.403
Mg
=4
+Fat
2S.347 Gm 37 %
Riboflavin
0.929
Mg
66 %
+Cholesterol
62.000 Mg 21 %
Niacin
4.=08
Mg
29 7.
Iron
5.639 Mg 56 %
Folate
127
Ug
6'
Vitamin
A 438 RE 44 %
+Fiber -Dietary
5.540
Gm
24 %
Vitamin
D 2.550 Uo 51 %
+ Dietary
Goal
Percent
of KCALS from: PROT: 15%
CARB: 52% FAT:
_M
Milk: 1.0
Veg: 0.0 Fruit: 1.9 Bread: 4.0 Meat: 1.5
Fat:
4.7
Nutritionist III
A'7
JUNEA1997 Awl:
10
Foods
Item
Food Name
Serving
Portion,
Amount
19=
PORE:: -CHOP -LEAN -BROILED
3.000
OUNCES
85.050
GMS
2797
BEANS -LIMA -BABY -BOILED
i � . 500
CUB`
91.000
GMS
2729
BEETS-HARVARD-CANNED-► /LIO
0.500
CUP
123
GMS
4656
SCH-ROLL
1.000
SERVING
100
GMS
51
MILK-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
1826
SALAD -GREEN SALAD -TOSSED
1.000
SERVING
207
GMS
1765
SAL DRESS -RANCH STYLE
1.000
T SP
5.000
GMS
177 =
PUMPKIN -BOIL -DRAIN -MASHED
0.Z30
CUB'
30.850
GMS
116
MARGARINE-UNSPEC-SOFT-TUB
1.000
TSP
4.729
GMS
561
SUGAR -WHITE -GRANULATED
1.000
T BSP
12.000 ri 0
GMS
Nutrient Values
Wilocalories
862
Kc
37
%
Vitamin C
57.=77
Mg
96 %
Protein
47.513
Gm
75
%
Thiamin
1.=8T
Mg
115
+Fat
28.034
Gm
37
%
Riboflavin
1.237
Mg
Be
+Cholesterol
99.184
Mg
33
%
Niacin
9.552
Ma_
64
iron
6.393
Ma
64
/
r-olate
217
Uo
IN %
Vitamin A
468
RE
49
%
+Fiber -Dietary
2.110
Gm
9
Vitamin D
2.929
Ug
59
Dietary Goal
Percent of KCALS from: PROT: 22% CARB: 49% FAT: 29%
Milk: 1.0 Veg: 1.3 Fruit: 0.0 Bread: 6.0 Meat: 4.1 Fat: 3.2
b
Nutritionist III
--------------------------------------------------
JUNE 30 1997: 8 Foods
Item
Food Name
Serving
Portion
Amount
3878
CHICK: ENCHILADAS -LT -LE MEN
1.000 100
SERVING
234
GMS
614
CORN-FROZ-BOIL-KERNELS
0.250
CUP
41.250
GMS
2784
BEANS -PINTO -CANNED
0.250
CUP
60.000
GMS
1120
TOMATO -RED -CAN -STEWED
0.500
CUP
128
GMS
3B6
CAKE-ANGELFOOD-MIX /F REP
1.000
SLICE
5.3.000
GMS
51
MILK- % FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
1826
SALAD -GREEN SALAD- i 0SSED
1.000
SERVING
207
GMS
142
SAL DRESS -THOUSAND ISLAND
1.000
TSP
5.200
GMS
Nutrient Values
Wilocalories 709 K:c 31 %
Vitamin
C
68.695
Mg
114 %
Protein
41.137 Gm 65 %
Thiamin
0.367
Mq
31
+Fat
15.229 Gm 20 %
Riboflavin
0.737
Mg
53
+Cholesterol 54.633. Mg 18 %
Niacin
1.564
Mg
24 G
Iron
3.922 Mg 39 %
Folate
142
Ug
71
Vitamin
A 471 RE 47 %
+Fiber -Dietary
4.234
Gm
18
Vitamin
D 2.550 Ug 51 i
+ Dietary Goal
Percent
of K:CALS from: PROT: 22%
CARB: 59;:
FAT:
19%
Milk: 1.0
Veg: 2.7 Fruit: 0.0 Bread: 5.2
Meat: 2.2
Fat: 2.0
Nutritionist III
----------------------------------------------------------------------
JUNE 1997 ALT I: 9 Foods
item
Food Name
Serving
Portion
Amount
1318
HAM SALAD SPREAD
0.500
CUP
120
GMS
758
BREAD -WHOLE WHEAT -SOFT
2.000
SLICES
56.800
GMS
2761
FOTATO-FRIED-FROZ-VEG OIL
0.500
CUP
26.500
GMS
627
LETTUCE -ICEBERG -RAW -LEAVES
1.000
PIECE
20.000
GMS
671
TOMATO-RAW-R:ED-RIPE
0.125
ITEM
15.375
GMS
3479
CAKE MIX -CARROT -SUPER MOIS
1.000
SERVING
42.500 0
GMS
51
MIL K-2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
590
BRO►COLI-FROZ-BOIL-DRAIN
0.500
CUP
92.500
GMS
SZ4
SAUCE-CHEESE-MIX/MILK
2.000
TFSPS
34.874
GMS
Nutrient Values
lKilocalor-ies 857 Kc 37 ::
Vitamin
C
5.?. =16
Mg
69 is
Protein
31.237 Gm 50 %
Thiamin
1.039
Ma
E7 *4
+Fat
35.811 Gm 47 %
Riboflavin
0.666
Ma
6
+Cholesterol 69.026 Ma 23 %
Niacin
7.182
Ma
46 X.
Iron
4.452 Ma 45 %
Folate
119
Ug
60
Vitamin
A 355 RE 35 %
+Fiber -Dietary
10.402
Gm
45
Vitamin
D 2.550 Ug 51 %
+ Dietary Goal
Paresnt
of KCALS from: PR'OT: 14%
CAR:B: 49%
FAT:
= 7
Milk: 1.1 Vea: 1.3 Fruit: 0.0 Bread: 4.9
Meat: 2.1 Fat:
6.4
Nutritionist III
------------------------------------------------•---------------------
jUNE 1997 ALT J: 8 Foods
Item
Food Name
Serving
Portion
Amount
2378
S T E� rK-SAL I SSURY-GRVY-STOUF
1.000
SERVING
280
GMS
639
PEAS -GREEN -CAN -DRAINED
0.500
CUP
85.000
GMS
607
CAULIFLOWER-FROZ-BOIL
0.500
CUP
90.000
GMS
634
SAUCE-CHEESE-MIX/MILK
2.000
TBSPS
34.874
GMS
294
FEARS-CAN/HEAVY SYRUP
0.500
CUP
128
GMS
1653
ROLL -WHOLE WHEAT -HOMEMADE
1.000
ITEM
35.000
GMS
418
COOKIE -GINGERSNAP -HOME REC
3.000
ITEMS
21.000
GMS
51
MILK-'2% FAT-LOWFAT-FLUID
1.000
CUP
244
GMS
Nutrient Values
+Kilocalories 77= Kc 34 %
Vitamin
C
46.304
Mg
77
%
Protein
41.06.3 Gm 65 %
Thiamin
0.574
Mg
48
+Fat
27.Z28 Gm 36 %
Riboflavin
1.041
Mg
74
Kholesterol 24.625 Mg 6 %
Niacin
5.923
Mg
39
Iron
5.598 Mg 56 %
Foiate
91.385
Ua
46
Vitamin
A 534 RE 53 %
+Fiber -Dietary
8.971
Gm
=9
Vitamin
D 2.550 Ua 51
+ Dietary Goal
Percent
of KCALS from: PROT: 21%
CARE: 48%
FAT:
31
Milk:: 1.1
Veg; 0.7 Fruit: 1.7 Bread: 3.5 Meat: 1.3
Fat:
3.3
1
---------------------------------------------------------------------
Nutritionist III
JUNE
1997 ALT
III: 6 Foods
Item
Food Name
Serving Portion
Amount
1749
BRISKET -LEAN -COOKED
3.000 OUNCES
E5. 050
GMS
655
SALAD -POTATO
0.500 CUP
125
GMS
679
TURNIP GREENS-FROZ-BOIL
0.500 CUP
82.000
GMS
3570
CORNBREAD MIX-YELLOW-RH/GM
1.000 SERVING
30.700
GMS
4E7.1
SCH-PEACH COBBLER
1.000 SERVING
100
GMS
51
MILK-2% FAT-LOWFAT-FLUID
1.000 CUP
244
GMS
Nutrient Values
Wilocalories 858 Kc
37 %
Vitamin C
35.42
Mg
59
Protein
43.225 Gm
69 %
Thiamin
0.466
Mg
40
V.
+Fat
=5.166 Gm
46 %
Riboflavin
0.862
Mg
62
%
+C; ,o I estero i 182 Mq
61 %
Niacin
6.800
Mg
45
Iron
6.401 Mg
64 %
Fo l at a
59.704
Ug
30
%
Vitamin
A 692 RE
69 %
+Fiber -Dietary
5.165
Gm
22
Vitamin
D 2.550 Ug
51 %
+ Dietary Goal
Percent
of KCALS from: PROT:
20%
CARS: 43% FAT:
37%
Mild:: 1.0 Veg: O.S Fruit:
0.0 Bread: 5.1 Meat: 3.6
Fat:
4.6