Below are resources to assist with implementation of the nutrition standards for the National School Lunch and School Breakfast programs.
Resources and Tools
USDA Food and Nutrition Service - Regulations, policy memos, and other nutrition standards guidance materials.
Menu Ideas and Recipes
Iowa Gold Star Menus and Recipes
Includes menu, recipes, shopping list, nutritional analysis, and technical assistance materials.
Lunch
Consists of a 5-week cycle menu with recipes that meet the NSLP meal pattern. The menu meets the K-8 grade group meal pattern with 550-650 calories, 8-9 oz. eq. grains, and 9-10 oz. eq. meat/meat alternates daily. The menu includes flexibilities in the meat/meat alternate and grain maximums and offers healthy USDA Foods.
Cycle Menu Resources
- Healthier Kansas Breakfast and Lunch Menus - Nutrient analysis, recipes, preparation instructions, serving tips, production records and a purchasing guide.
- Child Nutrition Recipe Box - Collection of standardized recipes by the Institute of Child Nutrition.
Standardized Recipes
- Child Nutrition Recipe Box: Recipes for Schools - Provides Child Nutrition Program operators with recipes to prepare healthy and delicious meals that meet meal pattern requirements.
Grab n' Go Examples
- Take n' Talk Grab n' Go Menu - Created in partnership with Indianola Middle School and Iowa Team Nutrition.
- Waukee Elementary Menu with Kydz-ables Grab n' Go Option
- Saydel High School Grab n' Go Breakfast Menu
​No to Low Sodium Seasonings
- ​Flavor Shakers - Mixture recipes developed by Chef Deanna Olson can be offered to students in a shaker to season their food as desired.
- Seasoning Mixtures - Developed by ISU Extension
- Flavor Stations - Developed by St. Joseph's Catholic School - New Hampton.