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Menu Planning and Recipes


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The final rule for nutrition standards in the National School Lunch Program and School Breakfast Program was released January 26, 2012. Below are resources, trainings, and communication tools to assist with implementation.

Resources and Tools

USDA FNS Nutrition Standards for School Meals Webpage
Meal Pattern - Nutrition Standards
Implementation Timeline for Nutrition Standards
Whole Grains Information Handout
Vegetable Subgroups Handout
Sample Menu

Certification $.06 for Meal Program
The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) requires the additional 6 cents per lunch reimbursement be provided to school food authorities (SFAs) certified by a State agency to be in compliance with the new meal pattern requirements. More information and links to USDA required forms.

Iowa Breakfast Menu Planning Template - Can be used for all grade groups to help menu planners evaluate breakfast menus over the course of a week.

Using the Menu Planning Tools - Presentation giving information on using the Menu Planning Tools.

K-12 Menu Planning Tool - Planning tool designed to assist in evaluating whether minimum and maximum servings from each food group are included in weekly menus. There are rows for each of the food groups as well as each of the vegetable subgroups so they can be totaled weekly.

Menu Planning Tool for Multiple Entrees - An MSExcel spreadsheet containing formulas to evaluate whether the daily required vegetable servings, weekly required vegetable subgroup servings, and weekly minimum and maximum requirements for other food groups are met.

New Meal Pattern Food Production Record - Food Production records are required daily documentation of specific food items offered to meet the meal pattern. This MSExcel workbook contains one sheet for lunch, with three grade groupings and adult/a la carte servings, one daily food bar sheet with space to identify servings for three grade groupings and adult/a la carte, a daily transport sheet, and a sheet for breakfast with three grade groupings and adult/a la carte servings. Use the tabs at the bottom to navigate the different meals forms.

Standardized Recipe Template - Required for any menu item indicated on a production record that contains more than one ingredient, such as beef stir-fry, seasoned vegetables, and sandwiches. This MSWord template is comprehensive, adaptable and includes steps to standardize a recipe.

Menu and Recipes

Take n' Talk Grab n' Go Menu - Indianola Middle School participated in a Team Nutrition pilot to offer a grab n’ go line as a convenient option. Students chose the name "Take n’ Talk" as this line allowed them more time to talk with their friends. All "Take n’ Talk" options include a full reimbursable meal with a choice of milk.

Recipes: Banana Parfait Bean Nachos Chef Salad with Cheese and Ham Chef Salad with Egg and Cheese Crunchy Bonzo Beans Ham and Cheese Wrap Italian Sub Italian Wrap Strawberry Parfait Turkey and Swiss Sub

Week 1 Certification Worksheet Week 1 Weighted Values Summary Week 2 Certification Worksheet Week 2 Weighted Values Summary

Waukee Elementary Menu with Kydz-ables Grab n' Go Option Saydel High School Grab n' Go Breakfast Menu

Iowa Gold Star Cycle Breakfast and Lunch Menus and Recipes - Offer increased whole grains, fruits and vegetables and legumes, optional locally grown Iowa produce, and healthy USDA Foods. Seven schools pilot tested the menus and recipes. The toolkit includes menu, recipes, shopping list, Nutrikids nutritional analysis, technical assistance materials, and produce merchandising resources.

Healthier Kansas Breakfast and Lunch Menus - Nutrient analysis, recipes, preparation instructions, serving tips, production records and a purchasing guide are available for both the 4-week breakfast menu cycle and 6-week lunch menu cycles.

Flavor Shakers - Low-sodium herb/seasoning mixtures can be offered to students in a shaker to season their food as desired. Chef Deanna Olson created the mixture combinations to appeal to students. Additional Seasoning Mixtures developed by ISU Extension.

Fruit and Vegetable Bar Guide - Fruit and vegetable bars have the potential to improve nutrition and increase the consumption of fruits, vegetables and legumes. In addition, fruit and vegetable bars may lower plate waste in school food service programs, increase participation, and are a great way to introduce the Farm to School initiative in the school meals.

USDA Foods Recipes - Chef Deanna Olson worked with the USDA Foods Advisory Council to develop and standardize ten recipes for schools utilizing USDA Foods.

Berry Cherry Power Bar
Crunchy Bonzo Beans
Honey Cinnamon Sweet Potatoes
Italian Try-Me Beans
Perfect Pinto Beans
Rockin' Ceasar Salad
Savory Black Beans
Tangy Chicken Parmesan
Strawberry Romaine Summer Salad
Zesty Tex Mex Pasta Salad

Chef Cyndie Story Recipes - Ten recipes that were developed, tested, and standardized by Chef Cyndie Story to assist schools with incorporating more dark green, orange/red vegetables, legumes, and whole grains into school meals. Recipes include: Baked Acorn Squash Bowls, Bistro Spinach Salad, Broccoli Macaroni and Cheese, Chili Roasted Sweet Potatoes, Homemade Chicken Citrus Soup, Moroccan Carrot Salad, Roasted Butternut Squash, Spicy Lemon Hummus, Tomato, Basil, and Mozzarella Salad, and Three Sisters Enchiladas.

USDA Mixing Bowl - Searchable database of recipes that can be used by school nutrition and child care center professionals in their foodservice operations.

Printed from the Iowa Department of Education website on October 24, 2016 at 3:43pm.