 |
||||
 |
 |
 |
 |
 |
|
|
||||
|
|
|
|
|
|
|
|
Beijing Breakfast
Per Serving: 724 cal., 21.6 g pro., 112.9 g carb., 6.8 g fiber, 23.6 g fat, 3 g sat. fat, 31 mg chol., 570 mg sod., 742 IU vit. A, 28.9 mg vit. C, 444.6 mg ca., 4.2 mg iron Total Meal Pattern: 1 oz. meat/meat alternate, 3/4 cup fruit/vegetable, 1 grain/bread, 1 milk Congee, similar to rice pudding, is a universal breakfast food in China and many other Asian countries. It is a creamy, moist rice dish, traditionally made with cocount milk. Bonzer Breakfast From Oz, Mate
Per Serving: 609 cal., 20.4 g pro., 100.7 g carb., 7.1 g fiber, 15.8 g fat, 7.8 g sat. fat, 35 mg chol., 496 mg sod., 870 IU vit. A, 55.8 mg vit. C, 431.9 mg ca., 4 mg iron Total Meal Pattern: 1 cup fruit/vegetable, 2 1/2 grains/breads, 1 milk A popular Australian breakfast includes muesli, a combination of fruit, yogurt, nuts and grains. It is often served with toast and beverages. Walk Like an Egyptian
Per Serving: 624 cal., 18.4 g pro., 75.6 g carb., 6.3 g fiber, 30.4 g fat, 5.9 g sat. fat, 12 mg chol., 787 mg sod., 1,090 IU vit. A, 36.5 mg vit. C, 342.9 mg ca., 2.7 mg iron Total Meal Pattern: 1.25 ozs. meat/meat alternate, 1/2 cup fruit/vegetable, 1 grain/bread, 1 milk Pita bread, which is eaten at almost every meal in Egypt, is used to scoop or hold food. Hummus is a chickpea dip that combines beans and yogurt. *USDA Recipe E-24 is available as a downloadable PDF at www.nfsmi.org/Information/school_recipe_index_number.html
When in Rome…
Per Serving: 585 cal., 25.9 g pro., 83.6 g carb., 2.6 g fiber, 16.5 g fat, 7.5 g sat. fat, 243 mg chol., 973 mg sod., 1,173 IU vit. A, 31.2 mg vit. C, 466.4 mg ca., 4.4 mg iron Total Meal Pattern: 2 ozs. meat/meat alternate, 1/2 cup fruit/vegetable, 3 grains/breads, 1 milk A frittata is an Italian open-faced omelet with such ingredients as cheese and vegetables mixed into the eggs, rather than used as a filling. Crusty bread is part of all meals.
Awesome Aztec Desayuno (Breakfast)
Per Serving: 505 cal., 20.4 g pro., 84 g carb., 4.5 g fiber, 11.3 g fat, 4 g sat. fat, 252 mg chol., 656 mg sod., 1,054 IU vit. A, 87.6 mg vit. C, 404 mg ca., 4.2 mg iron Total Meal Pattern: 2 ozs. meat/meat alternate, 1 1/4 cup fruit/vegetable, 1 grain/bread, 1 milk Traditionally, two breakfasts are eaten in Mexico. The early breakfast includes sweet breads with hot chocolate. The second breakfast is heartier and may include eggs, chili sauce, tortillas and a hot beverage.
Average Per Serving for NSBW 2005 Meals: 610 cal., 21.3 g pro., 84 g carb., 5.5 g fiber, 19.5 g fat, 5.6 g sat. fat, 252 mg chol., 696 mg sod., 986 IU vit. A, 48 mg vit. C, 418 mg ca., 3.9 mg iron
All menus and recipes are suggestions for your consideration. School foodservice professionals are encouraged to choose menus that fit best with the needs of your staff and students. SNA has not tested these recipes in a kitchen. Menus and recipes were analyzed by SNA, using Nutrikids (ver. 7.0). |
|
Contact SNA |
|
