MARCH 2016

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Bean & Cheese Burrito Sunbutter/Honey Sandwich

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Pasta with Marinara Sauce & Turkey Meatballs

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Pizza (Cheese or Turkey Pepperoni)

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28

Veggie Burger Sunbutter/Honey Sandwich

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29

Baked Chicken Tenders Sunbutter/Honey Sandwich

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30

Chicken Tacos Sunbutter/Honey Sandwich

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31

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WEEK MARCH 7-11th

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MARCH IS NATIONAL NUTRITION

MONTH Click here

MARZO 2016

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$ .00 $ .00

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Pizza (queso or pavo pepperoni)

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Fruta

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Frijol y Queso Burrito Sunbutter/Honey Sandwich

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22

Palomitas de Pollo Sunbutter/Honey Sandwich

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23

Pasta con Mainara y Pavo Albondigas

Sunbutter/Honey Sandwich Fresh Salad Bar

Fruta

24

Sandwich de Puerco Sunbutter/Honey Sandwich

Fresh Salad Bar Fruta

25

Pizza (queso or pavo pepperoni)

Sunbutter/Honey Sandwich Fresh Salad Bar

Fruta

28

Hamburguesa Vegetariana Sunbutter/Honey Sandwich

Fresh Salad Bar Fruta

29

Pedasos de Pollo Sunbutter/Honey Sandwich

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30

Tacos de Pollo Sunbutter/Honey Sandwich

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31

Sandwich de Pavo Sunbutter/Honey Sandwich

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Each Announcement begins with, “Time for your Daily Scoop of Good Nutrition News!”Each announcement ends with, “Remember, when you have your health, great things are possible!”

Harvests of the Month: Spinach (Vitamin K) & Berries (phytonutrients), alternates available*Cool Bean of the Month w/ Cultural Connection: Lentil w/ India & the Festival of Colors SPRING Environmental Connection: Eating SustainablyHealth Campaign: National Nutrition Month, from the Academy of Nutrition and Dietetics

The Daily Scoop, March Daily school announcements to encourage eating lean and green!

March, WEEK 2 Day 1. It’s National Nutrition Month. Scientists are only just discovering super nutrients in colorful plant-foods, called phyto- nutrients, Phytonutrients are what help the plant fight disease. When you eat colorful plant-foods, they help you fight disease too.

2* As spring time arrives this month, berries are “in season,” ripe and ready to pick for the most nutrition. Small but mighty, berries have super-nutrients called phytonutrients. Like the name suggests, phytonutrients help your body fight disease, for a long, strong and happy life

3** This month’s vegetable Harvest of the Month is spinach, the vegetable that gave the cartoon character, Popeye, his super strength. In real life, spinach and other leafy greens really do help you to live Stronger because they’re rich in Vitamin K for strong bones.

4. People in the country of India celebrate the Festival of Colors this month, to celebrate the coming of spring. So the Cool Bean of the Month is a bean that’s very popular in Indian meals, a little round bean packed with protein - the lentil bean.

Friday... Lentil beans, packed with protein, are popular in India. So is a game called “cricket.” It’s a lot like baseball, but there’s only two bases. Let’s Move today and all weekend long with a fun ball game like baseball, basketball... or cricket!

March, First Week

First announcement. March is National Nutrition Month, a month to remind you that nutrition is a top priority. Good nutrition starts with foods that are high in nutrients; things like vitamins, minerals, and protein. Fruits & vegetables are rich in nutrients.

2. It’s National Nutrition Month. Here’s an interesting nutrition fact: Fruits and vegetables have up to ten times more nutrition than foods like burgers & pizza. Eating mostly fruits, vegetables and beans will help you to live a long, strong, and happy life.

3* Our fruit Harvest of the Month is the berry. Small but mighty, raspberries, blueberries, and strawberries are packed with super nutrients like vitamin C, important for growth. Your body needs Vitamin C for growth every single day, and only plant-foods have it!

4** Our vegetable Harvest of the Month gave an old cartoon character, Popeye, super strength to fight the bad guys. Do you know what vegetable? Spinach! Green spinach leaves actually do have special nutrients that help you grow strong and fight bad diseases!

First FRIDAY of the month. Nutrition from food is key for a healthy and successful life. Another key for a healthy and successful life is sleep. Sleep is very, very important for re-charging your body and your brain - so you have plenty of energy for a positively powerful day!

Welcome to the March issue of The Daily Scoop - nutrition news delivered daily to your students! The Daily Scoop features Harvest of the Month, Cool Bean of the Month, and national health campaigns, such as National Nutrition Month! Thanks for creating a leaner and greener world for our kids!

*Asterisks indicate Harvest of the Month announcements that can be interchanged with alternate HOM announcements (see spring fruit* and vegetable** supplement). Alternate announcements are intended to be used as part of overall The Daily Scoop program.

March Daily Scoop, page 2

March, WEEK 3

Day 1. It’s National Nutrition Month. And it’s the month for the Festival of Colors in India, where they celebrate harvesting colorful spring foods from the garden. You can make everyday a festival of colors, by filling your plate with a rainbow of colorful fruits and vegetables.

2* Ditch the sugary bottled beverages that drain your brain. Better idea: A dash of fruit juice added to your water, and some brain boosting blue berries dropped in for an all-natural “boba” (bubble) experience!

3 ** This month’s vegetable Harvest of the Month is spinach, rich in vitamin K - otherwise known as the band-aid vitamin. That’s because Vitamin K in spinach helps cuts and scrapes to stop bleeding so the healing process can begin.

4. Beans are from the legume family of vegetables. Legumes grow in a pod, which is kind of like a pouch. Beans grow in bean pods and peas grow in a pea pods. All legumes are a great source of protein, and because they’re plants, they have phytonutrients to fight disease.

Friday. Three important keys for a strong and long life: 1) nutritious food, 2) a good night’s sleep, and 3) daily physical activity. So, Let’s

Move today and every day with fun physical activities like baseball, four square, or India’s favorite sport, cricket.

Begin with, “Time for your Daily Scoop of Good Nutrition News!”Ends... “Remember, when you have your health, great things are possible.”

March, WEEK 4

1. One way to get your week off to a healthy start is by going meatless on Monday. “Meatless Mondays” is a national health program with the goal of getting people to try beans for protein at least one day a week. Beans are the lean and green protein, good for you and the planet too!

2. Eating plant-foods that grow from the earth is best for you - and for the planet too! Fruits and vegetables not only have ten times more nutrients than burgers and pizza, these plant-foods use ten times less energy and water to produce, helping to conserve rivers and forests to keep our planet healthy and green!

3** Spinach, kale and other leafy greens are delicious and super nutritious in soups, salads and even smoothies. Try blending spinach with bananas and berries for a gloriously green smoothie, like the kind Iron Man drinks for his super brain-power!

4. Lentil beans are popular in the country of India, where the Festival of Colors happens this month. For the festival, people have fun throwing colorful paint all over each other, and they share delicious meals made with protein-packed lentil beans and Indian curry spices.

Friday. It’s Friday. Let’s Move today and all weekend long with a walk or bike ride around the neighborhood to see if you can spot blossoming fruit trees. Those flower blossoms will soon turn into sweet, energizing fruit.

Copyright Lean and Green Kids, a children’s eco-health organization. The Daily Scoop was created to help your school meet district Wellness Policy nutrition education goals. Visit leanandgreenkids.org for more information.

leanandgreenkids.org

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rient

s. P

hyto

nutri

ents

hel

p fig

ht

serio

us d

isea

ses.

O

nly

plan

t foo

ds h

ave

phyt

onut

rient

s, a

nd le

afy

gree

ns li

ke b

rocc

oli a

nd k

ale

have

the

mos

t!

We

hope

thes

e tip

s and

spec

ial r

ecip

e w

ill sp

ark

a he

alth

y co

nver

satio

n ab

out n

utrit

ion

arou

nd y

our d

inne

r tab

le.

Rem

embe

r, w

hen

you

have

you

r he

alth

, gre

at th

ings

are

pos

sibl

e! B

roug

ht to

you

by

lean

andg

reen

kids

.org

Goo

d N

utrit

ion

New

s for

Mar

ch…

H

ere’

s a sa

mpl

e of

the

nutri

tion

know

ledg

e yo

ur st

uden

t is g

aini

ng th

is

mon

th, w

ith T

he D

aily

Sco

op -

good

nut

ritio

n ne

ws d

eliv

ered

dai

ly!

•W

e ea

t the

ste

m a

nd fl

ower

s of

a b

rocc

oli p

lant

for i

mpo

rtant

vita

min

s, in

clud

ing

a B

vita

min

cal

led

fola

te. F

olat

e w

orks

with

pro

tein

to k

eep

you

stro

ng -

and

with

out

enou

gh fo

late

, a p

erso

n be

com

es v

ery

sick

and

wea

k.

•Pe

ople

in I

ndia

par

ticip

ate

in t

he F

estiv

al o

f C

olor

s in

Mar

ch,

to c

eleb

rate

the

co

min

g of

spr

ing.

So

the

Coo

l Bea

n of

the

Mon

th is

a b

ean

that

’s ve

ry p

opul

ar in

In

dian

mea

ls, t

he li

ttle

roun

d be

an p

acke

d w

ith p

rote

in -

the

lent

il be

an. A

sk y

our

stud

ent w

hat w

ild a

ctiv

ity fe

stiv

al g

oers

par

ticip

ate

in…

Hin

t: it’s

col

orfu

l!

•Fr

uits

and

veg

etab

les

have

som

ethi

ng i

mpo

rtant

in

com

mon

: su

per

spec

ial

nutri

ents

cal

led

phyt

onut

rient

s. P

hyto

nutri

ents

hel

p fig

ht

serio

us d

isea

ses.

O

nly

plan

t foo

ds h

ave

phyt

onut

rient

s, a

nd le

afy

gree

ns li

ke b

rocc

oli a

nd k

ale

have

the

mos

t!

We

hope

thes

e tip

s and

spec

ial r

ecip

e w

ill sp

ark

a he

alth

y co

nver

satio

n ab

out n

utrit

ion

arou

nd y

our d

inne

r tab

le.

Rem

embe

r, w

hen

you

have

you

r he

alth

, gre

at th

ings

are

pos

sibl

e! B

roug

ht to

you

by

lean

andg

reen

kids

.org

Goo

d N

utrit

ion

New

s for

Mar

ch…

H

ere’

s a sa

mpl

e of

the

nutri

tion

know

ledg

e yo

ur st

uden

t is g

aini

ng th

is

mon

th, w

ith T

he D

aily

Sco

op -

good

nut

ritio

n ne

ws d

eliv

ered

dai

ly!

•W

e ea

t the

ste

m a

nd fl

ower

s of

a b

rocc

oli p

lant

for i

mpo

rtant

vita

min

s, in

clud

ing

a B

vita

min

cal

led

fola

te. F

olat

e w

orks

with

pro

tein

to k

eep

you

stro

ng -

and

with

out

enou

gh fo

late

, a p

erso

n be

com

es v

ery

sick

and

wea

k.

•Pe

ople

in I

ndia

par

ticip

ate

in t

he F

estiv

al o

f C

olor

s in

Mar

ch,

to c

eleb

rate

the

co

min

g of

spr

ing.

So

the

Coo

l Bea

n of

the

Mon

th is

a b

ean

that

’s ve

ry p

opul

ar in

In

dian

mea

ls, t

he li

ttle

roun

d be

an p

acke

d w

ith p

rote

in -

the

lent

il be

an. A

sk y

our

stud

ent w

hat w

ild a

ctiv

ity fe

stiv

al g

oers

par

ticip

ate

in…

Hin

t: it’s

col

orfu

l!

•Fr

uits

and

veg

etab

les

have

som

ethi

ng i

mpo

rtant

in

com

mon

: su

per

spec

ial

nutri

ents

cal

led

phyt

onut

rient

s. P

hyto

nutri

ents

hel

p fig

ht

serio

us d

isea

ses.

O

nly

plan

t foo

ds h

ave

phyt

onut

rient

s, a

nd le

afy

gree

ns li

ke b

rocc

oli a

nd k

ale

have

the

mos

t!

We

hope

thes

e tip

s and

spec

ial r

ecip

e w

ill sp

ark

a he

alth

y co

nver

satio

n ab

out n

utrit

ion

arou

nd y

our d

inne

r tab

le.

Rem

embe

r, w

hen

you

have

you

r he

alth

, gre

at th

ings

are

pos

sibl

e! B

roug

ht to

you

by

lean

andg

reen

kids

.org

Goo

d N

utrit

ion

New

s for

Mar

ch…

H

ere’

s a sa

mpl

e of

the

nutri

tion

know

ledg

e yo

ur st

uden

t is g

aini

ng th

is

mon

th, w

ith T

he D

aily

Sco

op -

good

nut

ritio

n ne

ws d

eliv

ered

dai

ly!

•W

e ea

t the

ste

m a

nd fl

ower

s of

a b

rocc

oli p

lant

for i

mpo

rtant

vita

min

s, in

clud

ing

a B

vita

min

cal

led

fola

te. F

olat

e w

orks

with

pro

tein

to k

eep

you

stro

ng -

and

with

out

enou

gh fo

late

, a p

erso

n be

com

es v

ery

sick

and

wea

k.

•Pe

ople

in I

ndia

par

ticip

ate

in t

he F

estiv

al o

f C

olor

s in

Mar

ch,

to c

eleb

rate

the

co

min

g of

spr

ing.

So

the

Coo

l Bea

n of

the

Mon

th is

a b

ean

that

’s ve

ry p

opul

ar in

In

dian

mea

ls, t

he li

ttle

roun

d be

an p

acke

d w

ith p

rote

in -

the

lent

il be

an. A

sk y

our

stud

ent w

hat w

ild a

ctiv

ity fe

stiv

al g

oers

par

ticip

ate

in…

Hin

t: it’s

col

orfu

l!

•Fr

uits

and

veg

etab

les

have

som

ethi

ng i

mpo

rtant

in

com

mon

: su

per

spec

ial

nutri

ents

cal

led

phyt

onut

rient

s. P

hyto

nutri

ents

hel

p fig

ht

serio

us d

isea

ses.

O

nly

plan

t foo

ds h

ave

phyt

onut

rient

s, a

nd le

afy

gree

ns li

ke b

rocc

oli a

nd k

ale

have

the

mos

t!

We

hope

thes

e tip

s and

spec

ial r

ecip

e w

ill sp

ark

a he

alth

y co

nver

satio

n ab

out n

utrit

ion

arou

nd y

our d

inne

r tab

le.

Rem

embe

r, w

hen

you

have

you

r he

alth

, gre

at th

ings

are

pos

sibl

e! B

roug

ht to

you

by

lean

andg

reen

kids

.org

Naa

ny’s S

opa

de V

erdu

ras

y Le

ntej

as c

on c

urry

D

isfru

ten

este

ric

o so

pa d

e es

tilo

Indi

an c

on s

us q

uerid

os, c

read

o co

n am

or p

or u

na “N

aany

” (la

abu

ela

en In

dia)

.

ING

RE

DIE

NT

ES

1 C

ucha

rada

ace

ite d

e ol

iva

1 gr

ande

ceb

olla

am

arill

a, p

icad

o, y

cop

a de

hon

gos,

reba

nado

(opc

iona

l) 4

clav

os d

e aj

o, p

icad

o (o

1 c

ucha

rada

ajo

seco

) 4

copa

s len

teja

s mar

rone

s, co

cido

s 8

copa

s cal

do d

e ve

rdur

as (b

ajo

sodi

o re

com

enda

do) /

2 h

ojas

de

laur

el

1 - 6

oz

lata

de

past

a de

tom

ate

y 1

14.5

oz la

ta d

e to

mat

es p

icad

os

1 za

naho

ria y

1 c

opa

colif

lor,

pica

do

2 - 3

cop

as e

spin

aca,

pic

ado,

y 1

cop

a gu

isan

tes c

onge

lado

s (de

scon

gela

do)

1 C

ucha

radi

ta c

ada:

cur

ry, c

ilant

ro m

olid

o, y

med

io c

ucha

radi

ta c

omin

o

1 C

ucha

rada

cad

a: sa

lsa

de so

ya y

vin

agre

de

vino

rojo

o b

alsá

mic

o

Sal y

pim

ient

o, a

pro

bar

Cila

ntro

fres

co, p

ara

ader

ezo

(opc

iona

l)

PRE

PAR

AC

ION

Sa

ltear

ceb

olla

, ajo

, y h

ongo

s en

acei

te d

e ol

ivas

has

ta

suav

e (c

omo

4 m

inut

os).

Aña

de e

l res

to d

e lo

s ing

redi

ente

s, ap

arte

de

espi

naca

y g

uisa

ntes

y h

ervi

r a fu

ego

lent

o po

r 15

min

utos

en

nive

l med

io

o ba

jo. A

pagu

e el

fueg

o, a

ñade

esp

inac

a y

guis

ante

s. Po

nga

cila

ntro

por

en

cim

a y

prue

ba. ¡

Bue

n pr

ovec

ho!

Naa

ny’s S

opa

de V

erdu

ras

y Le

ntej

as c

on c

urry

D

isfru

ten

este

ric

o so

pa d

e es

tilo

Indi

an c

on s

us q

uerid

os, c

read

o co

n am

or p

or u

na “N

aany

” (la

abu

ela

en In

dia)

.

ING

RE

DIE

NT

ES

1 C

ucha

rada

ace

ite d

e ol

iva

1 gr

ande

ceb

olla

am

arill

a, p

icad

o, y

cop

a de

hon

gos,

reba

nado

(opc

iona

l) 4

clav

os d

e aj

o, p

icad

o (o

1 c

ucha

rada

ajo

seco

) 4

copa

s len

teja

s mar

rone

s, co

cido

s 8

copa

s cal

do d

e ve

rdur

as (b

ajo

sodi

o re

com

enda

do) /

2 h

ojas

de

laur

el

1 - 6

oz

lata

de

past

a de

tom

ate

y 1

14.5

oz la

ta d

e to

mat

es p

icad

os

1 za

naho

ria y

1 c

opa

colif

lor,

pica

do

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cop

as e

spin

aca,

pic

ado,

y 1

cop

a gu

isan

tes c

onge

lado

s (de

scon

gela

do)

1 C

ucha

radi

ta c

ada:

cur

ry, c

ilant

ro m

olid

o, y

med

io c

ucha

radi

ta c

omin

o

1 C

ucha

rada

cad

a: sa

lsa

de so

ya y

vin

agre

de

vino

rojo

o b

alsá

mic

o

Sal y

pim

ient

o, a

pro

bar

Cila

ntro

fres

co, p

ara

ader

ezo

(opc

iona

l)

PRE

PAR

AC

ION

Sa

ltear

ceb

olla

, ajo

, y h

ongo

s en

acei

te d

e ol

ivas

has

ta

suav

e (c

omo

4 m

inut

os).

Aña

de e

l res

to d

e lo

s ing

redi

ente

s, ap

arte

de

espi

naca

y g

uisa

ntes

y h

ervi

r a fu

ego

lent

o po

r 15

min

utos

en

nive

l med

io

o ba

jo. A

pagu

e el

fueg

o, a

ñade

esp

inac

a y

guis

ante

s. Po

nga

cila

ntro

por

en

cim

a y

prue

ba. ¡

Bue

n pr

ovec

ho!

Naa

ny’s S

opa

de V

erdu

ras

y Le

ntej

as c

on c

urry

D

isfru

ten

este

ric

o so

pa d

e es

tilo

Indi

an c

on s

us q

uerid

os, c

read

o co

n am

or p

or u

na “N

aany

” (la

abu

ela

en In

dia)

.

ING

RE

DIE

NT

ES

1 C

ucha

rada

ace

ite d

e ol

iva

1 gr

ande

ceb

olla

am

arill

a, p

icad

o, y

cop

a de

hon

gos,

reba

nado

(opc

iona

l) 4

clav

os d

e aj

o, p

icad

o (o

1 c

ucha

rada

ajo

seco

) 4

copa

s len

teja

s mar

rone

s, co

cido

s 8

copa

s cal

do d

e ve

rdur

as (b

ajo

sodi

o re

com

enda

do) /

2 h

ojas

de

laur

el

1 - 6

oz

lata

de

past

a de

tom

ate

y 1

14.5

oz la

ta d

e to

mat

es p

icad

os

1 za

naho

ria y

1 c

opa

colif

lor,

pica

do

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cop

as e

spin

aca,

pic

ado,

y 1

cop

a gu

isan

tes c

onge

lado

s (de

scon

gela

do)

1 C

ucha

radi

ta c

ada:

cur

ry, c

ilant

ro m

olid

o, y

med

io c

ucha

radi

ta c

omin

o

1 C

ucha

rada

cad

a: sa

lsa

de so

ya y

vin

agre

de

vino

rojo

o b

alsá

mic

o

Sal y

pim

ient

o, a

pro

bar

Cila

ntro

fres

co, p

ara

ader

ezo

(opc

iona

l)

PRE

PAR

AC

ION

Sa

ltear

ceb

olla

, ajo

, y h

ongo

s en

acei

te d

e ol

ivas

has

ta

suav

e (c

omo

4 m

inut

os).

Aña

de e

l res

to d

e lo

s ing

redi

ente

s, ap

arte

de

espi

naca

y g

uisa

ntes

y h

ervi

r a fu

ego

lent

o po

r 15

min

utos

en

nive

l med

io

o ba

jo. A

pagu

e el

fueg

o, a

ñade

esp

inac

a y

guis

ante

s. Po

nga

cila

ntro

por

en

cim

a y

prue

ba. ¡

Bue

n pr

ovec

ho!

Naa

ny’s S

opa

de V

erdu

ras

y Le

ntej

as c

on c

urry

D

isfru

ten

este

ric

o so

pa d

e es

tilo

Indi

an c

on s

us q

uerid

os, c

read

o co

n am

or p

or u

na “N

aany

” (la

abu

ela

en In

dia)

.

ING

RE

DIE

NT

ES

1 C

ucha

rada

ace

ite d

e ol

iva

1 gr

ande

ceb

olla

am

arill

a, p

icad

o, y

cop

a de

hon

gos,

reba

nado

(opc

iona

l) 4

clav

os d

e aj

o, p

icad

o (o

1 c

ucha

rada

ajo

seco

) 4

copa

s len

teja

s mar

rone

s, co

cido

s 8

copa

s cal

do d

e ve

rdur

as (b

ajo

sodi

o re

com

enda

do) /

2 h

ojas

de

laur

el

1 - 6

oz

lata

de

past

a de

tom

ate

y 1

14.5

oz la

ta d

e to

mat

es p

icad

os

1 za

naho

ria y

1 c

opa

colif

lor,

pica

do

2 - 3

cop

as e

spin

aca,

pic

ado,

y 1

cop

a gu

isan

tes c

onge

lado

s (de

scon

gela

do)

1 C

ucha

radi

ta c

ada:

cur

ry, c

ilant

ro m

olid

o, y

med

io c

ucha

radi

ta c

omin

o

1 C

ucha

rada

cad

a: sa

lsa

de so

ya y

vin

agre

de

vino

rojo

o b

alsá

mic

o

Sal y

pim

ient

o, a

pro

bar

Cila

ntro

fres

co, p

ara

ader

ezo

(opc

iona

l)

PRE

PAR

AC

ION

Sa

ltear

ceb

olla

, ajo

, y h

ongo

s en

acei

te d

e ol

ivas

has

ta

suav

e (c

omo

4 m

inut

os).

Aña

de e

l res

to d

e lo

s ing

redi

ente

s, ap

arte

de

espi

naca

y g

uisa

ntes

y h

ervi

r a fu

ego

lent

o po

r 15

min

utos

en

nive

l med

io

o ba

jo. A

pagu

e el

fueg

o, a

ñade

esp

inac

a y

guis

ante

s. Po

nga

cila

ntro

por

en

cim

a y

prue

ba. ¡

Bue

n pr

ovec

ho!

Bue

na N

otic

ia N

utrit

iva

Para

mar

zo…

A

quí e

sta

una

mue

stra

de

la c

onoc

imie

nto

su e

stud

iant

e es

tá re

cibi

endo

es

te m

es, c

on T

he D

aily

Sco

op –

¡bue

na n

otic

ia n

utrit

iva

envi

ado

cada

día

!

•C

omem

os e

l tal

lo y

las

flore

s de

bro

ccol

i par

a vi

tam

inas

impo

rtant

es, i

nclu

yend

o un

a vi

tam

ina

B lla

mad

o fo

lato

. Fo

lato

tra

baja

con

pro

teín

a pa

ra m

ante

ners

e fu

erte

- y s

in b

asta

nte

fola

to, u

na p

erso

na s

e pu

eda

enfe

rmar

y d

ebilit

ar.

•G

ente

en

Indi

a pa

rtici

pan

en e

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pera

mos

que

esa

s pun

tas y

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nver

saci

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e nu

trici

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hog

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mar

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otic

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iva

envi

ado

cada

día

!

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os e

l tal

lo y

las

flore

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ccol

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inas

impo

rtant

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pera

mos

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esa

s pun

tas y

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spira

n un

a co

nver

saci

ón d

e nu

trici

ón e

n su

hog

ar. ¡

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, cua

ndo

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salu

d, g

rand

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so

n po

sibl

es! T

raíd

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nand

gree

nkid

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g.

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na N

otic

ia N

utrit

iva

Para

mar

zo…

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quí e

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una

mue

stra

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ado

cada

día

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las

flore

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ale

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n lo

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!

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pera

mos

que

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s pun

tas y

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n un

a co

nver

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ón d

e nu

trici

ón e

n su

hog

ar. ¡

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nkid

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g.

Peas (Thiamin/B1 & Protein)1. Our vegetable Harvest of the Month is the pea, which grows in a pod. Peas and beans that grow in pods are called

legumes. Legumes are a good source of protein for energy and strength.

2. Little green peas are a good source of a B vitamin called Thiamin. Thiamin is very important for a healthy nervous system, a system of electrical cables running all through your body, that send signals to your brain, so you can feel… see… hear… and move your body!

3. Peas, our vegetable Harvest of the Month, are a type of vegetable called a Legume. Legumes count as both a vegetable and a protein food - providing double the goodness for double energy and strength!

4. Small, but mighty, little green peas are packed with a B vitamin called Thiamin. Thiamin works to convert the food you eat into energy; energy to learn, play and perform your very best.

5. Plant-proteins - like peas and beans - are different than animal proteins because they have fiber and phyto-nutrients. Fiber and phytonutrients help fight serious diseases (like cancer). Only plant-foods have fiber and phytonutrients.

Spinach (Vitamin K, phytonutrients)1. Our vegetable Harvest of the Month gave an

old cartoon character - Popeye - super strength to fight the bad guys. What vegetable is it? Spinach! Green spinach leaves actually do have super nutrients

called phyto-nutrients that help fight diseases.

2. Spinach is a leafy green. In other words, it’s a big green leaf. When you think about it, some of the biggest and strongest animals on the planet get most of their nutrients by eating leaves. Spinach and other leafy greens are superfood for animals - and people too!

3. This month’s vegetable Harvest of the Month is spinach, the vegetable that gave the cartoon character, Popeye, his super strength. In real life, spinach has lots of vitamin K, to help wounds to stop bleeding, and help the healing process to begin.

4. Spinach and other leafy greens (like broccoli) are delicious and super nutritious in soups and salads - even smoothies. Try blending spinach with fruit and ice for a gloriously green smoothie, like the kind Iron Man drinks for his super brain power!

Over for FALL Fruits…

Asparagus (Vitamins)1.The vegetable Harvest of the Month is

asparagus, sometimes called an asparagus spear because of its spear like shape, with

pointed top. Asparagus has vitamin A for healthy eyes.

2. Asparagus is in season this spring, and their spear like shape can be close to a foot in length

- every inch packed with vitamin E for healthy skin and hair.

3. Your whole body and even your brain is made up of living cells. These cells need to be nourished with Vitamin E so you won’t get sick. Protect your body’s cells and keep them strong by eating foods high in vitamin E - like nuts, spinach and asparagus - in season now.

4. Shopping at the local Farmers Market is a good place to find locally grown asparagus in season in spring. Fresh food in season has more vitamins, like Vitamin E in asparagus to help your blood cells carry oxygen to every part of your body.

5. The Harvest of the Month is the delicious and nutritious spear shaped vegetable - the asparagus spear. It isn’t a real spear, but asparagus can defend your body against disease because it’s full of Vitamins A, B, C and E!

Carrots (Vitamin A)1. I t ’s spr ing, and farmers are harvesting sweet orange carrots, great for adding color, crunch, and Vitamin A to a fresh salad or sandwich.

2. The harvest of the month is carrots, rich in vitamin A for healthy eyes and… healthy skin…

hair… and bones! Find the freshest carrots at your local Farmers Market - fresher means more nutrients.

3. Our Harvest of the Month, carrots, are famous for their Vitamin A which is important for healthy eyes and night vision. If a person doesn’t get enough Vitamin A from orange colored foods - like carrots and sweet potatoes - they can have a difficult time seeing in the dark.

4. Carrots are a spring “root” vegetable. A root vegetable grows underground in the dark, because... well, they’re roots. Maybe that’s why they help you see in the dark with… Vitamin A.

5. Carrots and other colorful vegetables are packed with vitamin A and other super special nutrients called phyto-nutrients. Eating carrots with phytonutrients can help fight serious diseases - like heart disease.

The Daily Scoop… Spring vegetables, alternate announcements This supplement makes it possible for you to customize the Harvest of the Month in The Daily Scoop. Simply substitute the following nutrition tips where you see asterisks (*fruit, **vegetable) in the monthly Daily Scoop issue.

Alternate announcements are intended for use as part of the comprehensive Daily Scoop program.

Copyright, Lean and Green Kids, 2014. Email: barbara@leanandgreenkids.org for more information.

Berries (phytonutrients)1. Our fruit Harvest of the Month is berries… raspberries, blueberries, strawberries and more! Small but mighty, berries have super

nutrients - so you can play like a champ!

2. Strawberries. Blueberries. Raspberries. Berries are small but mighty, jam packed with phytonutrients. Like the name suggests, phytonutrients help fight serious diseases (like cancer).

3. Ditch the sugary bottled beverages that drain your brain. Better idea: A dash of fruit juice added to your water, and some brain boosting blue berries dropped in for an all natural “boba” (bubble) experience!

4. Shopping at the local Farmers Market is a great place to find berries in season; picked fresh - for more nutrition. Farmers Markets are good for you and the planet too, because food grown locally doesn’t have to travel long distances in gas guzzling trucks.

5. Food is energy for our body and brain. Energy in food is measured in “calories,” similar to how height is measured in inches. Berries measure low in calories, so they’re a smart snack for good energy and a healthy weight.

Strawberries (Vitamin C)1. Our fruit Harvest of the Month is America’s most popular berry - the strawberry. And because it’s a berry, it’s packed with super nutrients like vitamin C, which helps your

immune system fight germs.

2. Your immune system is different organs inside your body working together - like a team - to fight germs and sickness. Sweet red strawberries are a scrumptious snack with Vitamin C, to help build a stronger immune system and fight disease.

3. Spring is in full swing, and the Farmer’s Market is full of delicious and nutritious spring harvests like sweet red strawberries and crunchy orange carrots. Eating a rainbow of fresh fruits and vegetables each day can definitely help keep the doctor away.

4. Natural food that grows from the earth is real food - nutritious and delicious just how nature intended us to eat. Strawberries are healthy and real food, but... strawberry Pop Tarts (alternate: cupcakes) are not.

5. Did you know the White House has a big garden that grows food for the President and his family? The White House garden is an organic garden, which means no bug poison allowed. The White House is harvesting organic strawberries this month - good for you and the planet too!

Cucumber (water)1. Our fruit Harvest of the Month is the cool cucumber, a fruit because it has seeds

inside. An important nutrient in cucumbers is water. Water is an important nutrient just like

vitamins and minerals.

2. If you had to, you could survive for weeks without food, but only a few days without water. It’s important to drink plenty of water everyday, and equally important to eat fruits with water in them - like watermelon, strawberries and cucumbers.

3. Cucumbers add a cool crunch to salads, sandwiches and wraps… and the water in cucumbers helps nutrients flow all through your body to the different cells - all 100 trillion living cells. So… water them well.

4. Our fruit harvest of the month is a cucumber that adds a cool crunch to salads and wrap sandwiches. Cucumbers are a good source of water in your diet, and their skin is a good source of Vitamin K - for healing cuts and wounds.

Avocado (healthy fats)1. This month’s fruit Harvest of the Month is a rich and

creamy Avocado - technically a fruit because it has a seed inside.

Avocado’s creamy texture is a good source of vitamins, minerals, and… healthy fat.

2. Avocados are the fruit Harvest of the Month and they’re an important source of the nutrient… fat. That’s right, your body requires protein, carbohydrates, and a small amount of healthy fats. The healthiest fats come from plants - like avocados and nuts.

3. Our fruit Harvest of the Month is an avocado - famous for its creamy, delicious flavor in sandwiches and tacos - and you can feel good knowing that the healthy fat in avocados actually boosts your body’s ability to absorb vitamins.

4. Avocados are rich in healthy fats and they’re also rich in a nutrient called folate, Folate and fat work together to build new cells, and your body is made up of more than 100 trillion living cells… Feed them well!

5. Avocados are a very versatile food, which means that they can be eaten in a variety of ways. They’re delicious in salads and sandwiches, on tacos and chili - and adding them to these dishes helps your body absorb more nutrients from your meal.

Find Dried Fruit nutrition tips in Winter SupplementOver for FALL Vegetables…

The Daily Scoop… Spring fruit alternate announcements This supplement makes it possible for you to customize the Harvest of the Month in The Daily Scoop. To use, simply substitute the following nutrition tips where you see asterisks (*fruit, **vegetable) in the original Daily Scoop series. Alternate announcements are intended for use as part of the comprehensive Daily Scoop series.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch30.htm[2/29/16, 5:37:31 PM]

NUSD Elem Lunch

Thursday, Mar 31, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Deli SandwichTurkey andCheese

317 58 922 2.00 1.50 296.26 336 0.80 3.64* 19.81 29.02 13.37 6.62

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch29.htm[2/29/16, 5:37:31 PM]

NUSD Elem Lunch

Wednesday, Mar 30, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Chicken Tacos(cheeselettuce,tomato)

277 81 503 4.95 3.95 161.44 767 7.72 0.00* 21.68 32.65 14.09 4.07

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

Print This Page

Close This Page

*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch28.htm[2/29/16, 5:37:31 PM]

NUSD Elem Lunch

Tuesday, Mar 29, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Baked ChickenTenders

202 56 687 0.00 1.82 20.21 101 0.00 *N/A* 14.15 12.13 10.10 2.02

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

Beans Garbanzocanned SB

110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch27.htm[2/29/16, 5:37:31 PM]

NUSD Elem Lunch

Monday, Mar 28, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Veggie Burger 285 0 508 4.07 3.29 81.36 16 11.70 3.10* 20.17 34.98 8.07 1.52

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch24.htm[2/29/16, 5:37:31 PM]

NUSD Elem Lunch

Friday, Mar 25, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Cheese orTurkeyPepperoni Pizza

372 35 1065 3.00 2.27 306.54 545 1.96 4.00* 20.90 35.98 16.12 5.32

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch23.htm[2/29/16, 5:37:30 PM]

NUSD Elem Lunch

Thursday, Mar 24, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

BBQ Pork RibSandwich

347 44 867 2.99 2.15 19.75 311 1.18 11.89 16.84 38.85 13.85 4.94

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch22.htm[2/29/16, 5:37:30 PM]

NUSD Elem Lunch

Wednesday, Mar 23, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Pasta MarinaraSauceTurkey Meatballs

504 45 1234 5.30* 3.74* 60.62 925 12.50 1.56* 27.24 81.59 7.13 1.39

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

Beans Garbanzocanned SB

110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch21.htm[2/29/16, 5:37:30 PM]

NUSD Elem Lunch

Tuesday, Mar 22, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Baked PopcornChicken

230 30 240 2.00 1.44 20.00 100 0.00 *N/A* 12.00 14.00 14.00 2.50

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

Beans Garbanzocanned SB

110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch20.htm[2/29/16, 5:37:30 PM]

NUSD Elem Lunch

Monday, Mar 21, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Bean andCheese Burrito

360 15 480 6.00 5.40 150.00 100 0.00 4.00 14.00 45.00 14.00 0.00

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch17.htm[2/29/16, 5:37:30 PM]

NUSD Elem Lunch

Friday, Mar 18, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Cheese orTurkeyPepperoni Pizza

372 35 1065 3.00 2.27 306.54 545 1.96 4.00* 20.90 35.98 16.12 5.32

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch16.htm[2/29/16, 5:37:30 PM]

NUSD Elem Lunch

Thursday, Mar 17, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Deli SandwichTurkey andCheese

317 58 922 2.00 1.50 296.26 336 0.80 3.64* 19.81 29.02 13.37 6.62

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch15.htm[2/29/16, 5:37:29 PM]

NUSD Elem Lunch

Wednesday, Mar 16, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

English MuffinHam, Egg andCheese

279 147 752 2.17 2.05 323.71 308 0.57 0.00* 14.11 30.43 10.70 4.10

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch14.htm[2/29/16, 5:37:29 PM]

NUSD Elem Lunch

Tuesday, Mar 15, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Baked ChickenTenders

202 56 687 0.00 1.82 20.21 101 0.00 *N/A* 14.15 12.13 10.10 2.02

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

Beans Garbanzocanned SB

110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch13.htm[2/29/16, 5:37:29 PM]

NUSD Elem Lunch

Monday, Mar 14, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Veggie Burger 285 0 508 4.07 3.29 81.36 16 11.70 3.10* 20.17 34.98 8.07 1.52

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/.../NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch10.htm[2/29/16, 5:37:29 PM]

NUSD Elem Lunch

Friday, Mar 11, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Cheese orTurkeyPepperoni Pizza

372 35 1065 3.00 2.27 306.54 545 1.96 4.00* 20.90 35.98 16.12 5.32

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch9.htm[2/29/16, 5:37:29 PM]

NUSD Elem Lunch

Thursday, Mar 10, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Pasta MarinaraSauceTurkey Meatballs

504 45 1234 5.30* 3.74* 60.62 925 12.50 1.56* 27.24 81.59 7.13 1.39

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch8.htm[2/29/16, 5:37:29 PM]

NUSD Elem Lunch

Wednesday, Mar 9, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Chicken Tacos(cheeselettuce,tomato)

277 81 503 4.95 3.95 161.44 767 7.72 0.00* 21.68 32.65 14.09 4.07

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch7.htm[2/29/16, 5:37:28 PM]

NUSD Elem Lunch

Tuesday, Mar 8, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Baked PopcornChicken

230 30 240 2.00 1.44 20.00 100 0.00 *N/A* 12.00 14.00 14.00 2.50

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

Beans Garbanzocanned SB

110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch6.htm[2/29/16, 5:37:28 PM]

NUSD Elem Lunch

Monday, Mar 7, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Bean andCheese Burrito

360 15 480 6.00 5.40 150.00 100 0.00 4.00 14.00 45.00 14.00 0.00

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch3.htm[2/29/16, 5:37:28 PM]

NUSD Elem Lunch

Friday, Mar 4, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Cheese orTurkeyPepperoni Pizza

372 35 1065 3.00 2.27 306.54 545 1.96 4.00* 20.90 35.98 16.12 5.32

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

Dinner RollWhole Wheat SB

87 1 131 0.56 1.04 49.84 1 0.06 1.55 3.04 14.57 1.81 0.39

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch2.htm[2/29/16, 5:37:28 PM]

NUSD Elem Lunch

Thursday, Mar 3, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

BBQ Pork RibSandwich

347 44 867 2.99 2.15 19.75 311 1.18 11.89 16.84 38.85 13.85 4.94

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

Beans Garbanzocanned SB

110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch1.htm[2/29/16, 5:37:28 PM]

NUSD Elem Lunch

Wednesday, Mar 2, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Macaroni &Cheese

310 30 490 5.00 1.44 350.00 1500 12.00 1.00 15.00 34.00 11.00 4.50

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

Beans Garbanzocanned SB

110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.

NUSD Elem Lunch

file:///Volumes/...U/NOVATO%20USD/1.ELEMENTARY%20MENUS/3.%20LUNCH/Nutritional%20Analysis/8%20March%20Lunch0.htm[2/29/16, 5:37:27 PM]

NUSD Elem Lunch

Tuesday, Mar 1, 2016

Recipes Calories Cholesterolmg

Sodiummg

DietaryFiber g

Ironmg

Calciummg

VitaminA IU

VitaminC mg

Sugarsg

Proteing

Carbohydrateg

TotalFat g

SaturatedFat g

Baked ChickenTenders

202 56 687 0.00 1.82 20.21 101 0.00 *N/A* 14.15 12.13 10.10 2.02

Sunbutter/HoneySandwich

388 0 461 6.17 46.88 118.03 14 0.01 6.40* 11.76 51.62 16.96 1.86

Seasonal Fruit 70 0 1 2.69 0.22 13.54 129 14.11 9.21* 0.71 16.97 0.27 0.05

Fresh Salad Bar 473 37 865 9.56 146.49 143.17 9530 29.83 3.34* 13.98 53.04 23.54 3.77

Milk White 1% &Fat Free

119 13 164 0.00 0.00 410.26 528 1.27 *N/A* 11.38 14.55 2.02 1.21

SALAD MIX SB 3 0 3 0.31 0.10 4.29 236 1.34 0.08* 0.21 0.55 0.04 0.01

Veggies FreshCarrots SB

54 0 91 3.69 0.40 43.50 22023 7.78 6.25 1.23 12.63 0.32 0.05

Veggies CelerySticks SB

14 0 2 0.79 0.25 15.88 82 3.63 1.56 0.67 2.45 0.18 0.01

Cherry TomatoSB

41 0 0 3.04 0.55 15.22 1903 29.22 6.09 1.52 9.13 0.00 0.00

Cucumber CoinsSB

8 0 1 0.26 0.15 8.32 55 1.46 0.87 0.34 1.89 0.06 0.02

Corn cnd yellowSB

58 0 152 1.89 0.23 2.46 37 1.72 1.98 1.90 12.35 1.12 0.13

Beans Garbanzocanned SB

110 0 140 8.00 0.72 60.00 15 0.00 3.00 6.00 18.00 2.00 0.50

KIDNEY BEANS 95 0 336 4.88 1.33 38.56 0 1.36 2.10 5.92 16.44 0.68 0.16

ShreddedCheese SB

111 30 192 0.00 0.00 202.50 304 0.00 0.00 7.09 1.01 9.11 6.08

Sunflower Seedsunsalted SB

88 0 87 1.63 0.97 8.08 0 0.20 0.00 2.44 2.92 8.05 0.84

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*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysissoftware should not be used for and does not provide menu planning for a child with a medical condition or foodallergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medicalprofessional for assistance in planning for or treating medical conditions.