HomeMy WebLinkAboutMINUTES - 02281989 - 2.1 Pe
To: , . BOARD OF SUPERVISORS Contra
Phil Batchelor Y
_L.
FROM: County Administrator Costa
February 21 , 1989 County
�'��.., ``
DATE: °rTA c6uKt{�~
Report from Director of Public Health on the
sueJEcr: Nutritional Value of Meals Served in the
County' s Correctional Facilities
SPECIFIC REQUEST(S)OR RECOMMENDATION(S)&BACKGROUND AND JUSTIFICATION
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RECOMMENDATION:
Accept the report of the Director of Public Health on the
nutritional value of meals served in the County' s correctional
facilitiesi
BACKGROUND:
On December 6, 1988, the Board of Supervisors, at the request of
Supervisor Fanden, asked the Health Services Department to look
into the nutritional value of meals being served in the
correctional facilities administered by the Sheriff and the
Probation Officer. On January 9, 1989, a report from the
Probation Officer regarding the meals served at the Juvenile Hall
was forwarded to the Board Members. At that time, we were still
awaiting a report from the Sheriff.
In response to the receipt of the report from the Probation
Officer, Supervisor McPeak asked that the reports be expanded to
include information on the emphasis which is being placed on low
fat and high fiber meals, and on whether five servings of fruit
and vegetables are being made available on a daily basis. This
request was forwarded to the Health Services Director.
Dr. Wendel Brunner has now responded with a detailed analysis of
the nutritional value of meals served at the Main Detention
Facility on a daily basis for a five-week period as well as a
similar analysis for the Juvenile Hall and Byron Boys Ranch. Dr.
Brunner' s conclusion is that the meals being served meet
nutritional standards as well as the standard for serving five
CONTINUED ON ATTACHMENT: YES SIGNATURE:
X_RECOMMENDATION OF COUNTY ADMINISTRATOR RECOMMENDATION OF BOARD COMMITTEE
X_APPROVE OTHER
SIGNATURE(S):
ACTION OF BOARD ON Fah rlla r)l 28, 1989 APPROVED AS RECOMMENDED X OTHER
VOTE OF SUPERVISORS
I HEREBY CERTIFY THAT THIS IS A TRUE
X UNANIMOUS(ABSENT I I I ) AND CORRECT COPY OF AN ACTION TAKEN
AYES: NOES: AND ENTERED ON THE MINUTES OF THE BOARD
ABSENT: ABSTAIN: OF SUPERVISORS ON THE DATE SHOWN.
County Administrator
CC: Health Services Director ATTESTED a?aP, /4d 9
Director of Public Health PHIL BATCHELOR, ERK OFTHE BOARD OF
Sheri f f-Coroner SUPERVISORS AND COUNTY ADMINISTRATOR
County Probation Officer
M382BY DEPUTY
(10/88)
Page 2
servings of fruit and vegetables a day. He also noted that
substantial progress has been made in reducing fat and increasing
the use of fiber although additional progress is needed in. these
areas.
Dr. Brunner also notes, in response to a question posed by
Supervisor ,McPeak, that it is possible for meals to meet minimum
daily dietary allowances without having optimized the nutritional
elements of fat and fiber, . although he also suggests that the
detention facility meals are moving in that direction.
Attached are the following reports on this subject:
I
1 . Report from the County Probation Officer dated
becember 28, 1988 ..
2 .. Report from the Sheriff-Coroner ' s Director of Food
Services dated January 17, 1989.
3 . Supervisor McPeak' s memo dated January 18 , 1989 .
4 . A supplemental report from the Sheriff-Coroner' s
Director of Food Service dated January 30, 1989.
5 . Dr. Brunner ' s report dated February 10, 1989 :
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f Probatilon Department Contra Gerald S. Buck
! County Probation Officer
RQfministrative Offices Costa
10th Floor County
Administration Building
651 Pine Street
Martinez, California 94553-1289
(415) 646-2700
To: Claude L. VanMarter Date: 12/28/88
Asst. County Administrator
From: Gerald S. Buck Subject: Response to Internal
County Probation Officer Operations Report
12/6/88
The meals served the adolescents in our Probation Institutions meet
or exceed the provisions of the recommended dietary allowances of
the Food and Nutrition Board of the National Research Council and
selection for good nutrition in group feeding, U.S. Department of
Agriculture.
On a yearly basis the California Youth Authority conducts an
inspection of the facilities, to include nutritional requirements of
all age groups. In addition, an inspection is also conducted by a
County Registered Dietician.
In May of 1988, Dorothy Conway, RD, Public Health Nutritionist
stated the following during her inspection of Byron Boys' Ranch.
"Meals at Byron Boys Home are preplanned, and meet or
exceed the recommended dietary allowances for teenage
boys and offer a great variety of foods. Fresh foods
are offered almost every day and snacks consist of fresh
fruit. Food is served family style which allows for
boys,' to eat to appetite. There is food left over at
meal s. Ethnic foods and teen age favorites are
offeired. "
As the result of Dorothy Conway' s inspection 'in June 7„ 1987,
JuvenilelHall menus, which also serve Boys' and Girls' Treatment
Centers, 'were updated to more closely reflect the suggestions and
choices offered by the residents; namely, pizzas, waffles, deletion
of hard boiled eggs and the offering of more ethnic food items.
On Augus 8, 1988, Dorothy Conway, RD, MPH, conducted her annual
nutritional evaluation and her summary was as follows:
i
e"•. ' a
Claude L. VanMarter
12/28/88
Page 2
"The menus at Juvenile hall meet the minimum diet for the
age groups served. Although amounts are not listed on
the menus, they are .reported out to the state school
lunch program for reimbursement. The four cycle menus
will now be sent to the county dietitian for analysis
before use. Special diet needs are ordered by the
nursing staff and followed by the kitchen with
appropriate substitutions. Snacks are available in unit
kitchens for the children. On the day visited, Aug. 8,
1988, the planned menu was served and the food flavors
were good. "
I feel the institution staff are making every effort to serve
nutritious meals and are meeting established nutritional standards.
Should you have any questions, please advise.
GSB/BT: ls
cc: Mark Finucane
Bill Thomas
Contra CoGia County
Sheriff-Coroner REC'-:=1'fE_
Richard K. Rainey
Contra Costa County SHERIFF-CORONER
J A 1191999 Warren E. Rupf
P.O. Box 391 Assistant Sheriff
Martinez, California 94553-0039
o` CC O
(415) 372- Gerald T. Mitosinka
Court�� ^t'.1. 1, 0 Assistant Sheriff
To: Claude L. Van Marter Date: January 17 , 1989
Assistant Administrator
From:J. Vickers Subject: Community Nutrition
Director, Food Services Education Program
Menus at the three (3) Sheriff' s Detention Facilities are written
to exceed State Minimum Standards as outlined in Title 15 , Subchapter
4, Board of Corrections for Local Detention Facilities .
In addition, at all three (3) Sheriff' s Detention Facilities menus
are reviewed for nutritional content by Dorothy Conway, R.D. ,
Public Health Nutritionist . She also conducts on-site inspections
of the meals being served.
cc : Chief Deputy Ard
Captain .Irwin
attachments (8)
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AN EQUAL OPPORTUNITY EMPLOYER
SJUM-M Rit `OF NUTRITIONAL EVA.LUATION:
The Martinez Main Detention Facility was vi-ti .- ted Oct . 20 , 1988 . The
food being served for Lunch and dinner reflected the menus plan as
approved . The amounts served followed. the plan . The evening meal
was s.%mpled and had, good texture and flavor . Plated special diets
were as ordered .
The menus had been approved before being adopted . Special diet food
modifications and cooks instructions are- in place for diabetic 1800 9
2000 cal . , low salt, low fat, bland, pregnacy and dental liquid and soft --
diets . Other special diets are ordered by the nutrses on the medical
unit with consultation from the RD. Public Health Nutritionist . Fat content
has been lowered in the diet by reduction of high fat, high salt breakfast
meats and use of low fat milk . 8-1_ber content has been increased by use of
more legumes and whole wheat breads and._ fresh fruits .
Dorothy F . Conway RD MPH
Public Health Nutritionist
Oct 20 , 1988
i
Main Detention Facilit
f, II. NUTRITIONAL EVALUATION October20, J 988
FREQUENCY OF SERVING Yes No /A Remarks
I. Food is served three times in any x
24-hour period. (T15-1240) .
(Type I . Type II , and Type III
facilities and, those Type IV
facilities where food is served.
a. At least two meals include
hot food. x
b. Supplemental food served if more
than 14 hours between any meal . x
c. Supplemental food served in less
than 14 hours to inmates on j �~
medical diets. / x
d. At least 15 minutes is allowed
for actual consumption of meals. x
e. Additional time is allowed
for meal consumption by inmates x .
on medical diets when prescribed
by theses onsible physician.
f. If a regularly scheduled meal is x
missed, a sandwich and beverage.
is provided in lieu.
g. If a regularly scheduled meal is
missed by an innate on a medical x
diet a full meal is provided.
MINIMUM DIET Yes No N/A Remarks
2. a. In Type I facilities, the minimum x
diet in any 24 hour per.iod:.for
persons held under 48 hours is
one-half the servings specified
from each of the four groups
listed below: (T15-1241)
b. If on a medical diet, or juv- x
enil_e, pregnant or lactating,
the full servings are provided
to the inmate.
C. If held over 48 hours, the full x
servings are provided.
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MINIMUM DIET Yes No N/A Remarks
3. In Type II and III adult facili- a total of 42 gms of prot
ties, the minimum diet in any x ei n are served each day .
24-hour period consists of the The protein foods are
following: (T15-1241) divided i nto portions tha
best fit the food . Some
a. Protein group-minimum of breakfasts do not contain
three daily servings, con- a protein food . This is
taining a total of at least done to minimize fatty
42 total grams of protein. breakfast meats $ eggs an
to ncrease -711-0
1 . Legumes - minimum of three x and I legumes comp ex
servings weekly. g
2. Meats, poultry, and fish
are lean. x Turkey products are used
Tor ams , ran s other
b. Milk group - _
1 . Minimum 32 fluid ounces processed meats
for: r�
Youth 15-17 years lo f a t milk is used
Pregnant and
Lactating Females
2. Minimum 16 ounces all
others. x
3. The milk is vitamin A
fortified. x
4. The milk is vitamin D
fortified.
c. Vegetable/Fruit Group - Minimum
of six servings,
1. One serving daily of a fresh
fruit or vegetable. - --
2. One serving daily that
contains at least 30 mg. x
of Vitamin C.
3. One serving every other
day that contains at x
_
--least 250 RE of Vitamin A.
d.. Bread/Cereal group minimum of 6
servings,
i . At least three servings must
be whole or part whole x
grains or whole or partial
_whole grain products.
e. Calories are sufficient to meet Calories may exceed the
the recommended Dietary Allow- x needs of this sedentary
_ ance.
f_Only minimal amounts of added fat
are used in food preparation and x As observed on visit
in serving.
g. A variety lof food is served.
f, FOOD SERVICE Yes No N/A Remarks
4. Where kitchens are a part of the X
facility (Type II and III and
those Type IV facilities where
food is served) menus are planned
at least one month in advance of
use. (T15-1242
a. Any changes are noted on the
menu. X Changes are noted on the
b. Menus including changes are transport tog & kept.
evaluated by a dietitian at -•- -
least annually.
c. Cycle menus have been approved
by a registered dietician before recent menus Sept 16
use. X
5. a. In Type II and III facilities.
where the facility has an X
average daily population of
100 or more, there is a trained.
experienced food service mana-
ger available. T15-1243
b. Facilities, other than those
above, have a written food
service plan. na
6. When a special disciplinary iso- X
lation diet is provided it is served
twice in any 24-hour period. T15-1247
a. Diet is sufficiently nutritious. X - - —
b. Diet not continued longer than 72
hours without written approval of
physician.
7. a. Provision is made to comply with RD is available forconsultation
any special medical diet pres- X
cribed by a responsible physi-
cian. (T15-12.48)
b. A copy of the special diet manual County Hospital diet
used is available in the medical X manual is ava i I ab I p & us
office and food service office.
C. The diet manual has been approved X
by the responsible physician.
d. A registered dietitian has review- X
ed the diet manual .
8. There is an accounting system which pro-
vides cost per meal served. T15-1249
SUNNE WR16HT McPEAK Board of Supervisors
Supervisor, District Four Contra
2301 Stanwell Drive Costa
Concord, California 94520 �
(415) 646-5763 County
/
Contra Co;,3Ya County
JAN 1 1980-
MEMORANDUM
980MEMORANDUM Co!-; tty ,Adn,dni,strat€r
To: Claude van Mar
From: Sunne Wright M
Dare: January 18, 9
Re: Quality of Meals in County Facilities
I 'm in receipt of the report on quality of. meals in county
facilities from the Probation Department. I appreciate the
information but need more details. We want meals in county
facilities to reflect:
- Low fat and high fiber
- 5 servings of fruits and vegetables a day
These are two major new issues in nutrition, wellness
promotion and chronic illness prevention. I cannot tell
from this report what the content of the meals is with
respect to low fat, high fiber, fruits and vegetables. Is
it possible to exceed the minimum dietary allowances without
having optimized these nutritional elements? I would
appreciate receiving this additional information from the
Probation Department as well as the Sheriff ' s Department and
the Health Department.
Please ask the departments to include a few sample menus
from 1988.
Thank you for your attention to this matter.
cc: Board Members
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Sheriff-Coroner co>7tR CEIV County
. Richard K.Rainey
Contra Costa County FEBSHERIFF-CORONER
D 11989 Warren E. Rupf
P.O. Box 391 Assistant Sheriff
Martinez, California 94553-0039 Office of Gerald T. Mitosinka
(415) 372- County Administrator Assistant Sheriff
tor
To: Claude L. Van Marter Date: January 30, 1989
Assistant Administrator
From:J. Vickers Subject: Nutritional Value of Meals :
Director, Food Services Adult Detention Facilities
Menus at the three (3) Sheriff' s Adult Detention Facilities are
written to exceed State Minimum Standards as outlined in Title 15 ,
Subchapter 4, Board of Corrections for Local Detention Facilities .
In addition, at all three (3) facilities menus are reviewed for
nutritional content by Dorothy Conway, R.D. , Public Health
Nutritionist . She also conducts on-site inspections of meals being
served.
Our efforts to ensure a diet low in fat and high, in.-.fiber consist of
the following :
LOW FAT: 1 . In 1987 we switched from serving whole milk to serving
low fat milk. State minimum standards require two 8
ounce servings per day.
2 . No fried foods are served.
3 . Turkey products such as turkey bologna, turkey salami ,
, turkey ham, turkey frankfurters and bulk ground turkey
meat are used. These products are significantly lower
in fat than there counterparts . Bulk ground turkey
meat is used in sauces (spaghetti) and chili rather
than ground beef. Ground beef typically has a fat
content of 22% whereas ground turkey meat has 8% fat .
HIGH FIBER: 1 . The Sheriff' s Department operates its own bakery that
produces whole wheat dinner rolls that are served in
all of--our ' three..Adult Detention Facilities .
2 . When bread is purchased, only whole wheat bread is used.
3 . Breakfast cereals available to the general population
include , Oatmeal , Raisin Bran, Bran Flakes and Total .
4 . Coffecakes , produced in our bakery contain fruits such
as prunes , peaches and pears .
5 . Fruits and Vegetables served comprise a minimum of six
servings per day. Fresh fruit is generally served twice
daily.
ATTACHMENTS : Nutritional Evaluation, October 20, 1988, D. Conway R.D.
Adult Detention Facility Menu Cycle
cc : Chief Deputy. L. A. Ard
Captain Irwin
AN EQUAL OPPORTUNITY EMPLOYER
SU`.?MARit `OF NUTRITIONAL EVALUATION:
The Martinez Main Detention Facility was viti .. ted Oct . 20 , 1988 . The
food being served for lunch and dinner reflected the menus plan as
approved . The amounts served followed the plan . The ev-ening meal
was s%mpled and had. good texture and flavor . Plated special diets
were as ordered .
The menus had been approved before being adopted . Special diet food
modifications and cooks instructions are in place for diabetic 1800 9
2000 cal . , low salt, low fat, bland, pregnacy and dental liquid and soft
diets . Other special diets are ordered by the nutrses on the medical
unit with consultation from the RD Public Health Nutritionist . Fat conten
has been lowered • in the diet by reduction of high fat, high sal t, breakfast
meats and use of low fat milk . Biber content has been increased by use of
more legumes and whole wheat breads and__ fresh fruits .
Dorothy F . Conway RD MPH
Public Health Nutritionist
Oct 20 , 1988
Main Detention Facili
f II. NUTRITIONAL EVALUATION October20, i 988
r
FREQUENCY OF SERVING Yes No /A Remarks
1 . Food is served three times in any X
24-hour period. (T15-1240) .
(Type I. Type II, and Type III
facilities and those Type IV
facilities where food is served.
a. At least two meals include
hot food. X
b. Supplemental food served if more
than 14 hours between any meal. X
c. Supplemental food served in less
than 14 hours to inmates on
medical diets. A �X..
d. At least 15 minutes is allowed
for actual consumption of meals. X
e. Additional time is allowed
for meal consumption by inmates X
on medical diets when prescribed
b3l the responsible physician.
f. If a regularly scheduled meal is X
missed, a sandwich and beverage
is provided in lieu.
g. If a regularly scheduled meal is
missed by an inmate on a medical x
diet a full meal is provided.
MINIMUM DIET Yes No N/A Remarks
2. a. In Type I facilities, the minimum , X
diet in any 24 hour period for
persons held under 48 hours is
one-half the servings specified
from each of the four groups
listed below: (T15-1241)
b. If on a medical diet, or juv- X
enile, pregnant or lactating,
the full servings are provided
to the inmate.
C. If held over 48 hours, the full X
servings are provided.
MI`IMUM DIET Yes No N/A Remarks
3. In Type II and III adult facili- a total of 42 gms of pro-
ties , the minimum diet in any x ein are served each day .
24-hour period consists of the The protein foods are
following: (T15-1241) divided i nto portions thi
best fit the food . Some
a. Protein group-minimum of breakfasts do not conta i r
three daily servings, con- a protein food . Th i.s is
taining a total of at least done to minimize fatty
42 total grams of protein. breakfast meats & eggs ar
1 . Legumes - minimum of threex nd increase
comp ex
servings weekly. a
2. Meats, poultry, and fish
are lean. x Turkey products are used
A Tor ams , ran s other
b. Milk group - �
1 . Minimum 32 fluid ounces processed meats
for: l
Youth 15-17 years "
Pregnant and 10 f a t milk is used
Lactatine Females
2. Minimum 16 ounces all x
others.
3. The milk is vitamin A x
fortified.
4. The milk is vitamin D
fortified.
c. Vegetable/Fruit Group - Minimum
of six servings,
1. One serving daily of a fresh
fruit or vegetable. - - -
2. One serving daily that
contains at least 30 mg. x
of Vitamin C.
3. One serving every other
day that contains at x
least 250 RE of Vitamin A.
d. Bread/Cereal group minimum of 6
servings,
1 . At least three servings must
be whole or part whole x
grains or whole or partial
whole- grain products.
e. Calories are sufficient to meet:
Calories may exceed the
the recommended Dietary Allow- x needs of this sedentary
ance.
f. Only minimal amounts of added fat
are used in food preparation and x As observed on visit
in serving.
g. A variety of food is served.
f.
FOOD SERVICE Yes No N/A Remarks
4. adhere kitchens are a part of the X
facility (Type II and III and
those Type IV facilities where
food is served) menus are planned
at least one month in advance of
use. (T15-1242
a. Any changes are noted on the
X Changes are noted on the
menu.
b. Menus including changes are transport log & kept.
evaluated by a dietitian at
least annually. 3.9
c. Cycle menus have been approved
by a registered dietician before recent menus Sept 16
X
use.
5. a. In Type II, and III facilities, /
where the facility has an
average daily population of x
100 or more, there is a trained.
experienced food service mana-
ger available. T15-1243
b. Facilities, other than those
above, have a written food
service plan. na
6. When a special disciplinary iso-
lation diet is provided it is served X
twice in any 24-hour period. (T15-1247
a. Diet is sufficiently nutritious. X - —
b. Diet not continued longer than 72
hours without written approval of
physician.
7. a. Provision is made to comply with RD is available forconsultation
any special medical diet pres- X
cribed by a responsible physi-
cian. (T15-1248)
b. A copy of the special diet ,manual
County Hospital diet
used is avaiiabie in the medical X manual is ava i I ab I o & us
office and food service office.
C. The diet manual has been approved X
_ by the responsible physician.
d. A registered dietitian has review- X
ed the diet manual.
8. There is an accounting system which pro-
vides cost per meal served. T15-1249
BREAKFAST LUNCH DINNER
MORANGE JUICE 8 oz . 1 ea. T. FRANKS 2 oz . 2 ea. PASTA 8 oz . 1 ea.
0 WAFFLES 2 oz . 3 ea. HD ROLLS 2 oz . 2 ea. MEAT SAUCE 8 oz . 1 ea.
N SYRUP 1 . 5 oz . 1 ea. BAKED BEANS 4 oz . 1 ea. GREEN BEANS 4 oz . 1 ea.
D BUTTER 1 ea. FRUIT 4 oz . 1 ea. SALAD 4 oz . 1 ea.
A LF MILK. 8 oz . 1 ea . MUSTARD PKT. 1 ea. DRESSING PKT. 1 ea .
Y RELISH PKT. 1 ea. FRUIT 4 oz . 1 ea.
LF MILK 8 oz . 1 ea. WW ROLL 2 oz . 1 ea.
BUTTER 1 ea.
T ORANGE JUICE 8 oz . 1 ea. HAMBURGER 4 oz.--- I ea. CHICKEN FR. STK. 4 oz . 1 ea .
U CEREAL 3/4 cp. 2 ea. HB ROLL 2 oz . 1 ea. CHICKEN GRAVY 4 oz . 1 ea.
E FRESH FRUIT 4 oz . 1 ea . CATSUP PKT. 1 ea. CARROTS 4 oz . 1 ea.
S COFFEECAKE 4 oz . 1 ea. FRUIT 4 oz . 1 ea. POTATO 4 oz . 1 ea.
D LF MILK 8 oz . 1 ea. SALAD 4 oz . 1 ea. WW ROLL 2 oz . 1 ea.
A DRESSING PKT. 1 ea. BUTTER 1 ea.
Y IND. CHIPS 1 ea. WHITE CAKE 4 oz . 1 ea .
LF MILK 8 oz . 1 ea.
W ORANGE JUICE 8 oz . 1 ea. T. NOODLE SOUP 8 oz . HOT LINK 4 oz . 1 ea.
E SCRAMBLED EGG 4 oz . 1 ea. SUB. SANDWICH 1 ea . POTATO 4 oz . 1 ea.
D POTATO 4 oz . 1 ea. BOLOGNA 1 oz. GREEN BEANS 4 oz . 1 ea .
N . MUFFIN 2 oz . 1 ea. SALAMI 1 oz . CORNBREAD 4 oz. 1 ea.
E LF MILK 8 oz . 1 ea. CHEESE 1 oz . BUTTER 1 ea.
S MUSTARD PKT. 1 ea. JELLO 4 oz . 1 ea .
D FRUIT 4 oz . 1 ea.
A LF MILK 8 oz . 1 ea.
Y
T ORANGE JUICE 8 oz . 1 ea . RAVIOLI 8 oz . 1 ea . MEATBALLS . 5 oz . 8 ea.
H PANCAKES 2 oz . 3 ea. GREEN BEANS 4 oz . 1 ea . BEEF GRAVY 8 oz . 1 ea.
U SYRUP 1 . 5 oz . 1 ea. FRUIT 4 oz . 1 ea. RICE 8 oz . 1 ea.
R BUTTER 1 ea. WW BREAD 1 oz . 2 sl . CORN 4 oz . 1 ea.
S LF MILK 8 oz . 1 ea. BUTTER 1 ea . WW ROLL 2 oz . 1 ea.
D LF MILK 8 oz . 1 ea . BUTTER 1 ea.
A
Y
F ORANGE JUICE 8 oz . 1 ea . VEG. BEEF SOUP 8 oz . TURKEY 4 oz . 1 ea.
R CEREAL 3/4 cp. 2 ea . SANDWICHES 2 ea . TURKEY GRAVY 4 oz . 1 ea.
I FRESH FRUIT 4 oz . 1 ea. HAM 2 oz . each POTATO 4 oz . 1 ea .
D COFFEECAKE 4 oz . 1 ea. CHEESE 1 oz . each CARROTS 4 oz . 1 ea.
A LF MILK 8 oz . 1 ea. - MUSTARD PKTS. 2 ea. WW ROLL 2 oz . 1 ea.
Y FRUIT 4 oz . 1 ea . BUTTER 1 ea.
LF MILK 8 oz. 1 ea . JELLO 4 oz . 1 ea.
S ORANGE JUICE 8 oz . 1 ea. CHILI/BEANS 8 oz . 1 ea. BEEF NUGGETS . 5 oz . 8 ea.
A OATMEAL 8 oz . 1 ea. OVER RICE 8 oz . 1 ea. POTATO 4 oz . 1 ea.
T FRESH FRUIT 4 oz . 1 ea. FRUIT 4 oz . 1 ea. BEEF GRAVY 4 oz . 1 ea.
U COFFEECAKE 4 oz . 1 ea. SALAD 4 oz . 1 ea. GREEN BEANS 4 oz . 1 ea.
R LF MILK 8 oz . 1 ea. DRESSING PKT. 1 ea. WW BREAD 1 oz . 2 'sl .
D CORNBREAD 4 oz . 1 ea. BUTTER 2 ea .
A BUTTER 1 ea .
Y LF MILK 8 oz . 1 ea.
ORANGE JUICE 8 oz . I ea. BEAN & HAM SOUP 8 oz . BBQ CHICKEN (4) 8 oz . l ea .
S FRENCH TOAST 2 oz . 3 ea . SUB SANDWICH 1 ea. POTATO 4 oz . 1 ea.
U SYRUP 1 . 5 oz . 1 ea. BOLOGNA 1 oz . MIX VEG/CARROT 4 oz . 1 ea.
N BUTTER 1 ea. SALAMI 1 oz . CHICKEN GRAVY 4 oz . 1 ea.
D LF MILK 8 oz . 1 ea. CHEESE 1 oz . WW BREAD 1 oz . 2 sl .
A MUSTARD PKT. 1 ea . BUTTER 2 ea.
Y FRUIT 4 oz . 1 ea . CHOCOLATE CAKE 4 oz . 1 ea .
LF MILK 8 oz . 1 ea.
CYCLE # 1
BREAKFAST LUNCH DINNER
M ORANGE JUICE 8 oz. 1 ea. HAMBURGER 4 oz . 1 ea. POLISH SAUSAGE 4 oz . 1 ea.
0 i1AFFLES 2 oz . 3 ea. HB ROLL 2 oz . 1 ea. POTATO 4 oz . 1 ea .
N SYRUP 1 . 5 oz . 1 ea. CATSUP PKT. 1 ea. BEEF GRAVY 4 oz. 1 ea.
D BUTTER 1 ea. FRUIT 4 oz . 1 ea. GREEN BEANS 4 oz . 1 ea.
A LF MILK 8 oz . 1 ea . SALAD 4 oz . 1 ea. CORNBREAD 4 oz . 1 ea .
Y DRESSING PKT. 1 ea . BUTTER 1 ea.
IND. CHIPS 1 ea. JELLO 4 oz . 1 ea.
LF MILK 8 oz . 1 ea.
T ORANGE JUICE 8 oz . 1 ea. T. FRANKS 2 oz ...--2 ea . CHICKEN FR. STK. 4 oz . 1 ea .
U CEREAL 3/4 cp. 2 ea . HD ROLLS 2 oz . 2 ea. CHICKEN GRAVY 4 oz . 1 ea.
E FRESH FRUIT 4 oz . 1 ea. BAKED BEANS 4 oz . 1 ea. POTATO 4 oz . 1 ea .
S COFFEECAKE 4 oz . 1 ea. FRUIT 4 oz . 1 ea. CARROTS 4 oz . 1 ea.
D LF MILK 8 oz . 1 ea. MUSTARD PKT. 2 ea. WW ROLL 2 oz . 1 ea.
A RELISH PKT. 2 ea. BUTTER 1 ea.
Y LF MILK 8 oz . 1 ea. WHITE CAKE 4 oz . 1 ea .
W ORANGE JUICE 8 oz . 1 ea. T. VEG. SOUP 8 oz . PASTA 8 oz . 1 ea .
E SCRAMBLED EGG 4 oz . 1 ea. SUB. SANDWICH 1 ea. MEAT SAUCE 8 oz . 1 ea .
D POTATO 4 oz . 1 ea. BOLOGNA 1 oz . GREEN BEANS 4 oz . 1 ea .
N MUFFIN 2 oz . 1 ea . SALAMI 1 oz . SALAD 4 oz . 1 ea .
E LF MILK 8 oz . 1 ea. CHEESE 1 oz . DRESSING PKT. 1 ea.
S MUSTARD PKT. 1 ea. FRUIT 4 oz . 1 ea .
D FRUIT 4 oz . 1 ea. WW ROLL 2 oz . 1 ea .
A LF MILK 8 oz . 1 ea. BUTTER 1 ea.
Y
T ORANGE JUICE 8 oz . 1 ea. CHICK. PATTY 3 oz . 1 ea. ENCHILADAS 3 oz . 2 ea.
H PANCAKES 2 oz . 3 ea. HB ROLL 2 oz . 1 ea. ENCHILADA SAUCE 4 oz . 1 ea.
U SYRUP . 1 . 5 oz . 1 ea . MAYONAISE PKT. 1 ea . CHEESE 2 oz . 1 ea.
R BUTTER 1 ea. SALAD 4 oz . 1 ea. REFRIED BEANS 4 oz . 1 ea.
S LF MILK 8 oz . 1 ea . DRESSING PKT. 1 ea . SPANISH RICE 4 oz . 1 ea.
D FRUIT 4 oz . 1 ea. SALAD 4 oz . 1 ea.
A IND CHIPS 1 ea. DRESSING PKT. 1 ea.
Y LF MILK 8 oz . 1 ea. FRUIT 4 oz . l ea .
CORNBREAD 4 oz . 1 ea.
BUTTER 1 ea .
F ORANGE JUICE 8 oz . 1 ea . BEEF NOODLE SOUP 8 oz . BEEF PATTY 4 oz . 1 ea.
R CEREAL 3/4 cp . 2 ea . SANDWICHES 2 ea. CHEESE 1 oz . 1 ea .
I FRESH FRUIT 4 oz . 1 ea. HAM 2 oz. each BEEF GRAVY 4 oz . 1 ea .
D COFFEECAKE 4 oz . 1 ea . CHEESE 1 oz . each POTATO 4 oz. 1 ea .
A LF MILK 8 oz . 1 ea . MUSTARD PKTS. 2 ea. MIX-/VEG/CARROT 4 oz . 1 ea.
Y FRUIT 4 oz . 1 ea. WW ROLL 2 oz . 1 ea .
LF MILK 8 oz . 1 ea. BUTTER 1 ea .
S ORANGE JUICE 8 oz . 1 ea. CHILI/BEANS 8 oz . 1 ea. BAKED HAM 4 oz . 1 ea .
A OATMEAL 8 oz . 1 ea. OVER RICE 8 oz . 1 ea. POTATO 4 oz . 1 ea.
T FRESH FRUIT 4 oz . 1 ea . FRUIT 4 oz . 1 ea. BEEF GRAVY 4 oz . 1 ea.
U COFFEECAKE 4 oz . 1 ea. SALAD 4 oz . 1 ea . GREEN BEANS 4 oz . 1 ea .
R LF MILK 8 oz . 1 ea. DRESSING PKT. 1 ea. WW BREAD 1 oz . 2 "*sl .
D CORNBREAD 4 oz . 1 ea. BUTTER 2 ea.
A BUTTER 1 ea.
Y LF MILK 8 oz . 1 ea.
ORANGE JUICE 8 oz . 1 ea. SPLIT PEA/HAM SOUP 8 oz . BAKED CHICKEN (4) 8 oz . 1 ea.
S FRENCH TOAST 2 oz . 3 ea . SUB SANDWICH 1 ea . POTATO 4 oz. 1 ea .
U SYRUP 1 . 5 oz . 1 ea. BOLOGNA 1 oz . CHICKEN GRAVY 4 oz . 1 ea.
N BUTTER 1 ea. salami 1 oz . MIX/VEG/CARROT 4 oz . 1 ea.
D LF MILK 8 oz . 1 ea. CHEESE 1 oz . WW BREAD 1 oz . 2 sl .
A MUSTARD PKT. 1 ea . BUTTER 2 ea.
Y FRUIT 4 oz . 1 ea. CHOCOLATE CAKE 4 oz . 1 ea .
LF MILK 8 oz . 1 ea.
CYCKE # 2
.. .. .. ..v-+.ul'1�.....-..or.rri.I+�x...�....-0 • .. ..... ....v.s-.:av +....s-....+ .... ,.r ... -. . .-. .._.ra.....+lrrS..D3-iai+r+l?..'Zl. �4:. a4'+... .-...... .r ....... ..• 1.1r
BREAKFAST LUNCH DINNER
ORANGE JUICE 8 oz. 1 ea. RAVIOLI 8 oz. 1 ea. CHICK. FR. STK. 4 oz. 1 ea.
0 WAFFLES 2 oz . 3 ea. GREEN BEANS 4 oz. 1 ea. CHICKEN GRAVY 4 oz . 1 ea .
N SYRUP 1 . 5 oz . 1 ea. FRUIT 4 oz . 1 ea . POTATO 4 oz . 1 ea.
D BUTTER 1 ea. WW BREAD 1 oz . 2 sl . CARROTS 4 oz . 1 ea.
A LF MILK 8 oz . 1 ea. BUTTER 1 ea . WW ROLL 2 oz . 1 ea .
Y LF MILK 8 oz . 1 ea . BUTTER 1 ea .
JELLO 4 oz . 1 ea .
T ORANGE JUICE 8 oz . 1 ea. CHILI/BEANS 8 oz:'' 1 ea. HOT LINK 4 oz. 1 ea.
U CEREAL 3/4 cp. 2 ea. OVER RICE 8 oz . 1 ea. POTATO 4 oz . 1 ea .
E FRESH FRUIT 4 oz . 1 ea . FRUIT 4 oz . 1 ea. BEEF GRAVY 4 oz . 1 ea .
S COFFEECAKE 4 oz . 1 ea. SALAD 4 oz . 1 ea. GREEN BEANS 4 oz . 1 ea .
D LF MILK 8 oz . 1 ea. DRESSING PKT. 1 ea. WW. ROLL 2 oz . 1 ea .
A CORNBREAD 4 oz . 1 ea. BUTTER 1 ea .
Y BUTTER 1 ea. WHITE CAKE 4 oz . 1 ea.
LF MILK 8 oz . 1 ea.
W ORANGE JUICE 8 oz . 1 ea. T. NOODLE SOUP 8 oz . TURKEY 4 oz . 1 ea.
E SCRAMBLED EGG 4 oz . 1 ea. SUB. SANDWICH 1 ea . TURKEY GRAVY 4 oz . 1 ea .
D POTATO 4 oz . 1 ea. BOLOGNA 1 oz . POTATO 4 oz . 1 ea.
N MUFFIN 2 oz . 1 ea. SALAMI 1 oz . CARROTS 4 oz . 1 ea.
E LF MILK 8 oz . 1 ea . CHEESE 1 oz . WW ROLL 2-oz . 1 ea.
S MUSTARD PKT. 1 ea . BUTTER 1 ea.
D FRUIT 4 oz . 1 ea.
A LF MILK 8 oz . 1 ea .
Y
T ORANGE JUICE 8 oz. 1 ea . T. FRANKS 2 oz . 2 ea. MEATBALLS . 5 oz. 8 ea.
H PANCAKES 2 oz. 3 ea. HD ROLLS 2 oz . 2 ea. BEEF GRAVY 8 oz . 1 ea.
U SYRUP 1 . 5 oz . 1 ea. BAKED BEANS 4 oz . 1 ea. RICE 8 oz . 1 ea.
R BUTTER 1 ea. FRUIT 4 oz . 1 ea . CORN 4 oz . 1 ea .
S LF MILK 8 oz . 1 ea. MUSTARD PKT. 2 ea. CORNBREAD 4 oz. 1 ea .
D RELISH PKT. 2 ea . BUTTER 1 ea .
A LF MILK 8 oz . 1 ea. JELLO 4 oz . 1 ea .
Y
F ORANGE JUICE 8 oz . 1 ea . VEG. BEEF SOUP 8 oz . PASTA 8 oz . 1 ea.
R CEREAL 3/4 cp. 2 ea . SANDWICHES 2 ea. MEAT SAUCE 8 oz . 1 ea.
I FRESH FRUIT 4 oz . 1 ea . HAM 2 oz . each GREEN BEANS 4 oz . 1 ea.
D COFFEECAKE 4 oz . 1 ea. CHEESE 1 oz . each SALAD 4 oz . 1 ea.
A LF MILK 8 oz . 1 ea. MUSTARD PKT. 2 ea. DRESSING PKT. 1 ea.
Y FRUIT 4 oz . 1 ea . FRUIT 4 oz . 1 ea.
LF MILK 8 oz . 1 ea . WW ROLL 2 oz . 1 ea.
BUTTER 1 ea.
S ORANGE JUICE 8 oz . 1 ea. HAMBURGER 4 oz . 1 ea . BURRITO 4 oz . 1 ea.
A OATMEAL 8 oz . 1 ea. HB ROLL 2 oz . 1 ea . ENCHILADA SAUCE 4 oz . 1 ea.
T FRESH FRUIT 4 oz . l ea. CATSUP PKT. 1 ea . CHEESE 1 oz . 1 ea.
U COFFEECAKE 4 oz . 1 ea. SALAD 4 oz . 1 ea. REFRIED BEANS 4 oz . 1 ea.
R LF MILK 8 oz . 1 ea. DRESSING PKT. 1 ea. SPANISH RICE 4 oz . 1 'ea .
D FRUIT 4 oz . 1 ea. SALAD 4 oz. 1 ea.
A IND. CHIPS 1 ea. DRESSING PKT. 1 ea .
Y LF MILK 8 oz . 1 ea . FRUIT 4 oz . 1 ea.
WW BREAD 1 oz . 2 sl .
BUTTER 1 ea.
ORANGE JUICE 8 oz . 1 ea. BEAN & HAM SOUP 8 oz . BBQ CHICKEN (4) 8 oz. 1 ea.
S FRENCH TOAST 2 oz . 3 ea. SUB SANDWICH 1 ea . POTATO 4 oz . 1 ea.
U SYRUP 1 . 5 oz . 1 ea . BOLOGNA I oz . CHICKEN GRAVY 4 oz. 1 ea.
N BUTTER 1 ea . SALAMI 1 oz . MIX/VEG/CARROT 4 oz. 1 ea .
D LF MILK 8 oz . 1 ea . CHEESE 1 oz . WW BREAD 1 oz . 2 sl .
A MUSTARD PKT. 1 ea . BUTTER 1 ea.
Y FRUIT 4 oz . l ea . CHOCOLATE CAKE 4 oz . 1 ea .
LF MILK 8 oz . 1 ea.
CYCLE # 3
..,.,,, .. _ ...:....�. :....;.u.,.a:,....;.'•: ^'v.5M. -..� ..wx.r.c.:u:inx:.. .- ,,.:•..-::rw.✓R'r.�t' -....:.t__'L....-'.. v.n::YY'Y':o.. ..:.Kl
BREAKFAST LUNCH DINNER
M ORANGE JUICE 8 oz . 1 ea. T. FRANKS 2 oz . 2 ea. BAKED HAM 4 oz . 1 ea.
0 14AFFL-ES 2 oz . 3 ea . HD ROLLS 2 oz . 2 ea . POTATO 4 oz . 1 ea.
M SYRUP 1 . 5 oz . 1 ea. BAKED BEANS 4 oz . 1 ea. BEEF GRAVY 4 oz . 1 ea.
D BUTTER 1 ea . FRUIT 4 oz . 1 ea. CARROTS. , 4 oz . 1 ea.
A LF MILK 8 oz . 1 ea. MUSTARD PKT. 2 ea. CORNBREAD 4 oz . 1 ea.
Y RELISH PKT. 2 ea. BUTTER 1 ea.
LF MILK 8 oz . 1 ea. JELLO 4 oz . 1 ea .
T ORANGE JUICE 8 oz . 1 ea. CHICK. PATTY3 oz. 1 ea. PASTA 8 oz . 1 ea.
U CEREAL 3/4 cp. 2 ea. HB ROLL 2 oz . 1 ea . MEAT SAUCE 8 oz . 1 ea.
E FRESH FRUIT 4 oz . 1 ea. MAYONAISE PKT. 1 ea. GREEN BEANS 4 oz . 1 ea.
S COFFEECAKE 4 oz . 1 ea. SALAD 4 oz . 1 ea: SALAD 4 oz . 1 ea.
D LF MILK 8 oz . 1 ea. DRESSING PKT. 1 ea . DRESSING PKT. 1 ea.
A FRUIT 4 oz . 1 ea . FRUIT 4 oz . 1 ea .
Y IND. CHIPS l ea. WW ROLL 2 oz . 1 ea .
LF MILK 8 oz . 1 ea. BUTTER, 1 ea.
W ORANGE JUICE 8 oz . 1 ea. T. VEG. SOUP 8 oz . MEATBALLS . 5 oz . 8 ea.
E SCRAMBLED EGG 4 oz . 1 ea. SUB. SANDWICH 1 ea . RICE 8 oz . 1 ea.
D POTATO 4 oz . 1 ea. BOLOGNA 1 oz . BEEF GRAVY 8 oz . 1 ea.
N MUFFIN 2 oz . 1 ea . SALAMI 1 oz . CORN 4 oz . 1 ea.
E LF MILK 8 oz . 1 ea . CHEESE 1 oz . WW ROLL 2 oz . l ea.
S MUSTARD PKT. 1 ea . BUTTER 1 ea.
D FRUIT 4 oz . 1 ea . WHITE CAKE 4 oz . 1 ea.
A LF MILK 8 oz . 1 ea .
Y
T ORANGE JUICE 8 oz . 1 ea. HAMBURGER 4 oz . 1 ea . POLISH SAUSAGE 4 oz. 1 ea.
H PANCAKES 2. oz . 3 ea. HB ROLL 2 oz . 1 ea . POTATO 4 oz . 1 ea.
U SYRUP . 1 . 5 oz . 1 ea . CATSUP PKT. 1 ea. BEEF GRAVY 4 oz . 1 ea.
R BUTTER 1 ea. SALAD 4 oz . 1 ea . GREEN BEANS 4 oz . 1 ea.
S LF MILK 8 oz . 1 ea. DRESSING PKT. 1 ea . CORNBREAD 4 oz . 1 ea.
D IND. CHIPS . 1 ea. BUTTER 1 ea.
A FRUIT 4 oz . 1 ea . JELLO 4 oz . 1 ea.
Y LF MILK 8 oz . 1 ea.
F ORANGE JUICE 8 oz . 1 ea. BEEF NOODLE SOUP 8 oz . ENCHILADAS 3 oz . 2 ea.
R CEREAL 3/4 cp. 2 ea . SANDWICHES 2 ea. ENCHILADA SAUCE4 oz . 1 ea.
I FRESH FRUIT 4 oz . 1 ea. HAM 2 oz . each CHEESE 2 oz . 1 ea.
D COFFEECAKE 4 oz . 1 ea . CHEESE 1 oz . each REFRIED BEANS 4 oz . 1 ea .
A LF MILK 8 oz . 1 ea. MUSTARD PKT 2 ea. SPANISH RICE 4 oz. 1 ea.
Y FRUIT 4 oz . 1 ea. SALAD 4 oz. 1 ea.
LF MILK 8 oz . 1 ea . DRESSING PKT. 1 ea.
FRUIT 4 oz . 1 ea.
WW ROLL 2 oz . 1 ea.
BUTTER 1 ea.
S ORANGE JUICE 8 oz . 1 ea. CHILI/BEANS 8 oz . 1 ea. CHICKEN FR. STK.4 oz . 1 ea.
A OATMEAL 8 oz . 1 ea. OVER RICE 8 oz . 1 ea . CHICKEN GRAVY 4 oz . 1 ea.
T FRESH FRUIT 4 oz . 1 ea. FRUIT 4 oz . 1 ea. CARROTS 4 oz . 1 ea.
U COFFEECAKE 4 oz . 1 ea. SALAD 4 oz . 1 ea . POTATO 4 oz . 1 ea.
R LF MILK 8 oz . 1 ea. DRESSING PKT. 1 ea . WW BREAD 1 oz . 2 sl.
D CORNBREAD 4 oz . 1 ea. BUTTER 1 ea. _
A BUTTER 1 ea.
Y LF MILK 8 oz . 1 ea. -
ORANGE JUICE 8 oz . 1 ea. SOUP DU JOUR 8 oz . OVEN FR. CHICKEN (4) 8 oz . 1 e;
S FRENCH TOAST 2 oz . 3 ea . SUB. SANDWICH 1 ea. POTATO 4 oz . 1 ea .
U SYRUP 1 . 5 oz . 1 ea . BOLOGNA 1 oz . CHICKEN GRAVY 4 oz . 1 ea.
N BUTTER 1 ea. SALAMI 1 oz . MIX/VEG. /CARROT 4 oz . 1 ea.
D LF MILK 8 oz . 1 ea . CHEESE 1 oz . WW BREAD 1 oz . 2 sl.
A MUSTARD PKT. 1 ea. BUTTER 1 ea.
Y FRUIT 4 oz . 1 ea. CHOCOLATE CAKE 4 oz . 1 ea.
LF MILK 8 oz . 1 ea .
CYCLE # 4
BREAKFAST LUNCH DINNER
------------7.__
M ORANGE JUICE 8 oz. 1 ea. HAMBURGER 4 oz. I ea. T. HAM 4 oz. I ea.
0 UAFFLES 2 oz. 3 ea. HB ROLL 2 oz. I ea. POTATO 4 oz . 1 ea .
CATSUP PKT. ea.
N SYRUP 1 . 5 oz . 1 ea. BEEF GRAVY 4 oz. 1 ea .
CARROTS 4 oz. I ea.
D BUTTER I ea. SALAD 4 oz. 1 ea. WW ROLL 2 oz . I ea.
A LF MILK 8 oz . 1 ea . DRESSING PKT. 1 ea. BUTTER 1 ea.
Y IND. CHIPS ea , JELLO 4 oz. 1 ea.
FRUIT 4 oz . ea.
LF MILK 8 oz . 1 ea.
HOT LINK 4 oz . I ea .
T ORANGE JUICE 8 oz. 1 ea. RAVIOLI 8 oz. I ea. POTATO 4 oz . I ea .
U CEREAL 3/4 cp. 2 ea . GREEN BEANS 4 oz . 1 ea. BEEF GRAVY 4 oz . 1 ea.
E FRESH FRUIT 4 oz . I ea. FRUIT 4 oz . I ea. CORN 4 oz. 1 ea.
S COFFEECAKE 4 oz . I ea. WW BREAD 1 oz . 2 sl . 4 oz. I ea.
D LF MILK 8 oz . I ea. BUTTER 2 ea. CORNBREAD
A LF MILK 8 oz . I ea. BUTTER 1 ea.
Y
W ORANGE JUICE 8 oz . 1 ea. T. NOODLE SOUP 8 oz . CHICKEN FR. STK. 4 oz . 1 ea .
E SCRAMBLED EGG 4 oz . 1 ea. SUB. SANDWICH 1 ea . CHICKEN GRAVY 4 oz . 1 ea .
D POTATO 4 oz . 1 ea. BOLOGNA 1 oz . CARROTS 4 oz . I ea.
N MUFFIN 2 oz. I ea. SALAMI 1 oz . POTATO 4 ,oz . I ea.
E LF MILK 8 oz. I ea. CHEESE I oz. WW ROLL 2 oz. I ea.
S MUSTARD PKT. I ea. BUTTER 1 ea.
D FRUIT 4 oz. I ea. WHITE CAKE 4 oz. 1 ea.
A LF MILK 8 oz. I ea.
Y
T ORANGE JUICE 8 oz. 1 ea. CHILI/BEANS 8 oz. 1 ea . BEEF NUGGETS . 5 oz . 8 ea.
H PANCAKES 2 oz. 3 ea. OVER RICE 8 oz. I ea. , POTATO 4 oz. I ea.
U SYRUP . 1 . 5 oz . I ea. FRUIT 4 oz. 1 ea. BEEF GRAVY 4 oz . I ea.
R BUTTER 1 ea. SALAD 4 oz. 1 ea. VEG. DU JOUR 4 oz . 1 ea.
S LF MILK 8 oz . I ea. DRESSING PKT. I ea . WW ROLL 2 oz . I ea.
D CORNBREAD 4 oz . I ea . BUTTER 1 ea .
A BUTTER 1 ea. JELLO 4 oz. 1 ea.
Y LF MILK 8 oz . I ea.
F ORANGE JUICE 8 oz. I ea. VEG. BEEF SOUP 8 Oz . PASTA 8 oz. 1 ea.
R CEREAL 3/4 cp. 2 ea . 'SANDWICHES - 2 ea. MEAT SAUCE 8 oz. 1 ea.
I FRESH FRUIT 4 oz . 1 ea . HAM 2 oz . each GREEN BEANS 4 oz . I ea .
D COFFEECAKE 4 oz . I ea . CHEESE I oz . each SALAD 4 oz . I ea.
A LF MILK 8 oz . I ea. MUSTARD PKT. 2 ea . DRESSING PKT. 1 ea.
Y FRUIT 4 oz . 1 ea. FRUIT . 4 oz . 1 ea.
LF MILK 8 oz . I ea. WW ROLL 2 oz . 1 ea.
BUTTER 1 ea.
S ORANGE JUICE 8 oz . I ea. T. FRANKS 2 oz. 2 ea. BEEF PATTY 4 oz . 1 ea.
A OATMEAL ' 8 oz . I ea. HD ROLLS 2 oz . 2 ea. CHEESE 1 oz . I ea.
T FRESH FRUIT 4 oz . I ea . BAKED BEANS . 4 oz . I ea. BEEF GRAVY 4 oz . I ea.
U COFFEECAKE 4 oz. 1 ea. FRUIT 4 oz . I ea . POTATO 4 oz . L- ea.
R LF MILK 8 oz . I ea. MUSTARD PKT. 2 ea. CORN 4 oz. 1 ea.
D RELISH PKT. 2 ea. WW BREAD I oz. 2 -sl .
A LF MILK 8 oz . 1 ea. BUTTER 2 ea.
Y
ORANGE JUICE 8 oz . I ea. SPLIT PEA/HAM SOUP 8 oz . BAKED CHICKEN 8 oz . 1 ea
S FRENCH TOAST 2 oz. 3 ea. -SUB SANDWICH I ea. POTATO 4 oz . I ea.
U SYRUP 1 . 5 oz . I ea. *BOLOGNA I oz. CHICKEN GRAVY 4 oz. I ea.
N BUTTER 1 ea- SALAMI I oz . MIX/VEG/carrot 4 oz. I ea.
D LF MILK 8 oz . I ea . CHEESE I oz . WW BREAD I oz . 2 sl .
A MUSTARD PKT. I ea . BUTTER I ea .
Y FRUIT 4 oz . f ea. CHOCOLATE CAKE 4 oz . I ea.
LF MILK 8 oz . 1 ea.
CYCLE # 5
Contra Costa County
CONTRA COSTA COUNTY RECEIVED
HEALTH SERVICES DEPARTMENT FEB 161989
County Counsel Office of
County Administrator
FEB 15 1989
To: C. L. VakARO , CA 94553 Date: February 10, 1989
Assistant County Administrator
Mark Finucane Nutritional Value of
From: Health Services Director ��Subject: Meals in County Facilities
by Wendel Brunner, M.D
Director of Public Health
In response to your memo of January 20, 1989, our staff have reviewed the menus
currently being served at our juvenile and adult detention facilities with a
view to responding to the points Supervisor McPeak has made about fat and fiber
content and the number of servings of fruits and vegetables available. That
review included an analysis by Dorothy Conway, -Chief Public Health Nutritionist,
and a computerized nutritional component analysis performed by a student through
U.C. Cooperative Extension (see attachments).
The County detention facilities' menus meet nutritional standards for those
institutions, as well as the more general recommendation of the State Health
Services Department' s "five-a-day program" of a minimum five servings of fruits
and vegetables a day.. There has also been considerable movement towards the
goal of low fat and high fiber content, although there has been some inmate
resistance to the greater use of whole grains. Like the American diet as a
whole, the fat content of the detention facilities' diet is still higher than
optimum. However, there has been progress in lowering fat, and we will continue
to work for the jail facilities to develop lower fat recipes that still meet
with inmate acceptance.
In response to Supervisor McPeak' s specific question, "Is it possible to exceed
the minimum dietary allowances without having optimized the nutritional elements
of fat and fiber?", the answer is yes. However, the detention facilities ' diet
is both adequate and nutritious, and is moving in the direction of meeting the
most advanced public health nutrition recommendations.
WB:rm
A-41 8181
MAIN DETENTION FACILITY
Daily Averaqe of 5 Weeks Menus
NAME: AVE ALL WEEKS MDF./WFC.
ITEMS ANALYZED:
1 EA. AVE. WK 1 MDF WFC
1 EA. AVE WK 2 MDF/WFC
1 EA. AVE WK 3 MDF/WFC
1 EA. AVE WK 4 MDF/WFC
i EA. AVE WK 5 MDF/WFC
NUTRITIONAL ANALYSIS
PER DA`( (5 DAYS)
(PLUS % RDA FOR LASELS; U.S. RDA)
WEIGHT: 3019 GRAMS (495.2 OUNCES)
C ,,L ORI ES 3' 23 (153%) CARBOHYDRATES 320 G (1 10X)
PR07EI141 127 G (2Ci2%)
CHOLESTEROL 455 MG (152':)
DIETARY FIBER 33.4 G (167%:?* FAT—UNSAT. 94.5 G (215':)*
'JITAMIN A 1613' IU (403%:) FtT—TOTAL 171 G (255%:)*
7HIAMINE-61 2. 15 MG (144'/) CALCI UM 15E4 MG (150':0
RIBOFLAVIN—B2 2.71 MG (160':) COPPER 2.5? MG (129%;?*
P`(Ri D07(1h:E—B6 2.25 MG (1 13':) IRON 21 .4 MCS (119;;?
GG6ALAPIIN—Bl 2 5.45 MCG '91%:) MAGtiESIUh 542 MG
FOLACIN 452 MCG (113%:) PHOSPHORUS 2392 MG (239%:)
NIACIN 015.8 MG (179'/.) POTASSIUM 4260 MG (114*1
PA"JTOTHENIC ACID 6.98 MG (70%:)* SELENIUM IF6MCG (125X)*
VITA""IN C 158 MG (264%:) SODIUM 5633 MG (189%:)*
VITAMIN E 24.8 Ml's (248%:) ZIhdC 16.7 MG (125:)
NO SPECIFIC RDA; SUGGESTED VALUES.
*s AVERAGE VALUE; INDIVIDUAL NEEDS MA'r VARY.
CALORIES FROM: PROTEIN 15%
CARBOHYDRATES 38'/.
FATS 46;:
IMAIN DETENTION FACILITY
Average . Week l
NAME: AVE WK 1 MDF WFC
ITEMS ANALYZED:
1 EA. MDF/WFC MENU WK IM
1 EA. MDF/WFC WK 1T
1 EA. MDF/WFC WK IW
1 EA. MDF/WFC WK 1TH
1 EA. MDF/WFC WK IF
1 EA. MDF./I.JF C WK ISA
1 EA. MDF./WFC WK 1 SU
6 EA. SALTINE CRACKERS
NUTRITIONAL ANALYSIS
PER DAY (7 DAYS)
(PLUS % RDA FOR LABELS; U.S. RDA)
WEIGHT: 3028 GRAMS (500 .7 OUNCES)
CALORIES 3265 ( 156X)** CARBOHYDRATES 322 G (111%)*
PROTEIN 123 G (274%) CHOLESTEROL 474 MG (158%)*
DIETAR`.' FIBER 29.:1 G (145%)* FAT-UNSAT. 94.3 G (214%:)*
VITAMIN A 18663 IU (467%) FAT-TOTAL 176 G (262%)*
THIAMINE-BI 2. 16 MG (144`) CALCIUM 1607 MG (161%:)
RIBOFLAVIN-82 2.73 MG (161%) COPPER, 2.40 MG (120%)*
PYRIDOXINE-86 2.52 MG (126:) IRON 21 .5 MG (119%)
COBALAMIN-612 5.90 MCG (98%) MAGNESIUM 502 MG (126%)
FOLACIN 425 MCG (106::) PHOSPHORUS 2332 MG (232%)
NIACIN 35.2 MG (176%) POTASSIUM 4159 MG (111''/.)*
PAN70 THENIC ACID 6.84 MG (68X)* SELENIUM 141MCG (113X)*
VITAMIN C 162 MG (270%) SODIUM 5959 MG (199%:)*
VITAMIN E 25.3 MG (254%) ZINC: 17.5 MG (110)
NO SPECIFIC RDA; SUGGESTED VALUES.
*4 AVERAGE VALUE; - INDIVIDUAL NEEDS MAY VARY.
CALORIES FROM: PROTEIN IS:
CARBOHYDRATES 38%
FATS 47%
IMAIN DETENTION FACILITY
Average Week 2
NAME: AVE WK 2 MDFI FC
ITEMS ANALYZED:
1 EA. MDF/WFC WK 2M
1 EA. MDF/WFC WK 2T
1 EA. MDF./WFC WK 2W
1 EA. MDF/WFC 'WK 2TH
1 EA. MDF/WFC WK 2F
1 EA. MDF./WFC WK 2SA
1 EA. MDF./WFC IJK 2SU
8 EA. SALTINE CRACKERS
NUTRITIONAL ANALYSIS
PER DAY (7 DAYS)
(PLUS X. RDA FOR LABELS; U.S. RDA)
WEIGHT: 2965 GRAMS (490 .2 OUNCES)
CALORIES_ 3352 (160%)** CARBOHYDRATES 313 G (108%)4
PROTEIN 131 G !291%) CHOLESTEROL 428 MG (143%)4
DIETARY FIBER 38. 1 G (191%)* FAT-ULSAT. 102 G f24F%)*
VITAMIN A 15323 IU (408%) FAT-TOTAL 185 G (281%)*
7HIAMINE-6I 2.13 MG (142%) CALCIUM 1460 MG ( 146%)
RIBOFLAVIN-E2 2.62 MG (155:'.) COPPER. 2.88 MG (144%)*
PYRIDOXINE-B6 2.31 MG (116%) IRON 21 .3 MG (116%)
COBALAMIN-B12 4.73 MCG (79':) MAGNESIUM 592 MG (146%)
FOLACIN 476 MCG (119%) PHOSPHORUS 2460 MG (246'x:)
NIACIN 39.3 MG (197::) POTASSIUM 4432 MG (118%)*
PANTOT.HENIC ACID 7:25 MG (73%:)* SELENIU'i 164MCG ( 131%)*
VITAMIN C 141 NO (235%) SODIUM 52 M , r 75%)4
i�. ..�w. .d�J.� it 1 i J.�
VITAMIN E 29.7 MC (2?8 ) ZINC 19.7 MG (131%)
4 NO SPECIFIC RDA; SUGGESTED VALUES.
** AVERAGE VALUE; INDIVIDUAL NEEDS MAY VARY.
CALORIES FROM: PROTEIN 15':
CARBOHYDRATE: 36.:
FATS 49
MAIN DETENTION FACILITY
AVeraqe Week 3
' NAME: AVE WK a MDF/WFC
ITEMS ANALYZED�\
' \
1 EA. MDF/WFC WK ?M
1 EA, MDF/WFC WK 3T
1 EA. MDF/WFC WK 3W,
1 EA. MDF/?-JFC WK 3F
1 EA. MDF/WFC WK 3TH
1 EA. MDF/WFC WK 3SA `
I GA. MDF./WFC WK 3 S U
E EA. SALTINE CRACKERS
NUTRITIONAL ANALYSIS
' PER DAY (7 DAYS)
!.' (PLUS % RDA FOR LABELS; U.S. RDA)
WEIGHT: 3086 GRAMS (518.3 OUNCES)
CALDR'AT S* 3167 (151%)** CARBOHYDRATES
PROTEIN 123 G (273%) CHOLESTEROL 466 MG (155%)*
DIETARY FIBER 32.8 G (164%)* F97-UNSA7. 88.8 G (2U2%)*
V}TAM3M A 17305 IU (433%) FAT-TOTAL 159 G (238%)*
THIAMINE-Bl 2.26 MS (15:1%) CALCIUM 1586 MG (159%)
RIBOFLAVlN-62 2.73 MG (1617 ) COPPER 2,76 MG 138%)*
PYRlDDXlNE-66 2.17 MG (1O9%) IRON 22.1 MG (123%)
COBALAMIN-612 5.52 MCG (92%) MAGNESIUM 550 MG (137%)
FOLACIN 469 MCG (117%) PHOSPHORUS 2358 MG (236%)
NlACIN 33.4 MG (167%) PDTASSIUy1 4344 MG (116%)*
PANTOTHEN}C ACID 6,99 MO (70%)* SELENIUM 153MCG (123%)*
VITAMIN C 169 MG (381%) SOD lUM 5502 MG (163"1)*
VITAIM lN E 23.2 MG (233%) ZlNC I9,3 MG (129%)
* NO SPECIFIC RDA} SUGGESTED VALUES.
** AVERAGE VALUE; INDIVIDUAL NEEDS MAY VARY.
CALORIES FROM/ PROTEIN 15%
CARBOHYDRATES 41%
FATS 44%
/
�
'
MAIN DETENTION FACILITY
Average Week 4
NA"•?E: AVE WK 4 MDF./WFC
ITEMS ANAL`(ZE1)
1 EA. MDF.:WFC WK 4M
I EA. MDF./WFC WK 4T
1 EA. MDF,/WFC WK 4W
1 EA. MDF./WFC WK 4TH
1 EA. NDF/WFC WK 4F
1 EA. MDF/WFC WK 4SA
I EA. MDF/WFC WK 4SU
8 EA. SALTINE GF'"CKERS
NUTRITIONAL A"�ALYSIS
PER DAY (7 DAYS)
(PLUS RDA FOR LABELS; U.S. RDA)
WEIGHT: 3016 GRAMS (408.7 OUNCES)
CALORIES 3140 ( 150%)*4 CARBOHYDRATES 324 G (112"/.,
PROTEIN 127 G (283'•:) CHrLESTEROL 3?6 MG (133%)*
DIETARY FIBER 35.5 G (17E;;C)+ FATAT. 88.2 G (200':)*
'�'17A'1IN r, 1420, IU (355% FAT-TOTAL
TH A'IINE-61 2. 17 MG (145;:) CALCI U' 15`1 MG (155`0
FISOFLAVIN-82 2.66 MG (157':) COPPER 2.44 MG (122':)*
PYRI DO`<INE-66 2.24 MG (112%) IRON 21 .1 MG (117::)
COBALAMIN-B12 5.35 MCG (89%) MAGNESIUM 541 MG (135':)
FOLACIN 463 MCG (116"") PHOSPHORUS 2327 MG (233':)
NIACIN 7 MG (1891/:) POTASSIUM 4213 MG (112%)*
P'tiNTOTHEF,lIC ACID 6.86 MG (69:)f SELENIUM 156MCG ( 124':)4
'V'ITAtAI": G 175, �s1�:;, s-- �:_ M
MC (2. ODIU„ �6; _ „U (189::.%4
'JITAM I"+ E 21 .9 MG (220%) ZINC 18.4 MG (123%)
NO SPECIFIC RDA; SUGGESTED VALUES.
** AVERAGE VALUE; INDIVIDUAL NEEDS MAY VARY.
CALORIES FROM: PROTEIN 161:
CARBOHYDRATES 40%
FATS 44%
MAIN DETENTION FACILITY
Average Week 5
NAME: AVE WK 5 MDF./WFC
ITEMS ANALYZED:
1 EA. MDF/WFC 5M
1 EA. MDF/WFC WK 5T
1 EA. MDF/WFC WK 5W
EA. MDF./WFC WK 57H
1 EA. MDF/WFC WK 5F
1 EA. MDF/LJFC WK 5SA
I EA. MDF./WFC WK 5SU
EA. SALTINE CRACKERS
NUTRITIONAL ANALYSIS
PER DAY Q DAYS)
(PLUS %: RDA FOR LABELS; U.S. RDA)
WEIGHT: 2999 GRAMS (495.9 OUNCES)
CALORIES 3157 ( 152X)** CARBOHYDRATES 299 G (103;)*
PP07EIN 131 G (292X) CHOLESTEROL 511 MG WOW*
DIETARY FIBER 31 .6 G (158%)* FAT-UNSAT. 92.5 G (210%:)*
VITAMIN A 14185 IU (355%:) FAT-TOTAL 172 G (257%)*
7HIAMINE-61 2.06 MG (136%:) CALCIUM 1716 MG (172%:)
RIBOFLAVIN-62 2.82 MG (166%•:) COPPER 2.3? MG (119%)*
PYRIDOXINE-66 2.04 MG (102%:) I RON 21 .3 MG (119%:)
COBALAMIN-612 5.76 MCG (96%) MAGIN ESIUM 524 MG (131%:)
FOLACIN 427 MCG (107%:) PHOSPHORUS 2483 MG (248%:)
NIACIN 33.6 MG (168%:) POTASSIUM 4152 MG (111%:)*
PAN707HEN I C ACID 6.98 MG (70%)* SELENIUM 168MCG (134%)*
VITAMIN C 145 MG (242%t) SODIUM 5776 MG (193X)*
VITAMIN E 23.9 MG (239%:) ZINC 18.7 MG (125X)
* NO SPECIFIC RDA; SUGGESTED VALUES.
** AVERAGE VALUE; INDIVIDUAL NEEDS MAY VARY.
CALORIES FROM: PROTEIN 1671(
CARBOH'Y'DRATES 36'•
FATS 47%
II
JUVENILE FACILITIES SUMMARY
RDA - Boys 14 - 18
Protein/ Fat/ Calcium/ Vitamin A/ Vitamin C
Calories grams grams grams IU mg
Standard 3000 60 1.4 5000 55
Juvenile Hall-W 2937 131 143 1.439 7038 227
Juvenile Hall -M 2819 101 120 1.61 6623 104
Byron Boys Ranch 2729 100 102 1.34 5198 106
The menus as planned meet the RDA for teen age boys. This does not count the seconds
available to this population, nor the dorm snacks. The caloric content is very much
underestimated as extra butter added was not calculated.
BYRON BOYS RANCH
Protein/ Fat/ Calcium/ Vitamin A/ Vitamin C
Calories grams grams grams IU mg
Wednesday
Bananas (1) 100 1 - 10 230 12
Dry Cereal 100 2 - 4 - -
Toast (2) 140 4 2 42 - -
Jam Jelly Butter 120 - 8 - - -
Milk 1/3 qt 213 12 12 304 466 3
Tossed Salad 1/2 80 1 15 35 1000 9
Cup with dressing
Pep Pizza (2 slices) 370 14 12 214 580 -
Jello 1/2 Cup 140 4 - - -
Milk 1/3 qt 213 12 12 304 466 3
Salad with dressing 115 2 11 35 1000 9
Steak 245 26 16 10 30 3
Spanish Rice 185 4 1 - - -
Corn 65 2 1 5 340 6
Mixed Fruit 195 1 - - 360 5
Milk 213 12 12 304 466 3
Bread/Butter 120 2 2 20 - -
Oranges 65 1 - 54 260 66
2729 100 102 1341 5198 106
Calories
These are minimum estimates.
JUVENILE HALL MENU
Protein/ Fat/ Calcium/ Vitamin A/ Vitamin C
Calories grams grams grams IU mg
Monday
Eggs 1 80 6 6 27 590
Toast 2 240 4 12 42 - -
Hot Cereal 2/3 cup 130 5 2 22 - -
Apple Juice 1 cup 120 - - 15 - 2
Milk 1/3 qt 213 12 12 304 466 3
Butter/Jelly 40
Vegetable Soup 80 5 2 72 2700 -
1 cup
Crackers 6 50 1 1 - - -
Egg Salad 1/2 cup 160 2 14 - - -
(1 egg/1 T mayo)
Bread 2 140 4 2 42 - -
Lettuce 2 Leaves 10 1 - 17 425 5
Pickles 1 10 - - - - -
Cake 275 3 10 51 120 -
Milk 1/3 qt 213 12 12 304 466 3
Fish, grilled 3oz 140 17 5 34 - -
French fries 1 cup 155 2 7 9 - 6
Green beans/Tomato 15 2 1 32 340 6
1/2 cup
Bread/butter 70 2 1 20 - -
Lettuce wedges 15 1 - 23 380 8
Vanilla pudding 285 9 10 298 410 2
Choc milk 1/3 qt. 213 12 12 304 466 3
Tartar sauce/ 65 1 - 54 260 66
ketchup
2819 101 120 1610 6623 104
JUVENILE HALL MENU
Protein/ Fat/ - Calcium/ Vitamin A/ Vitamin C
Calories grams grams grams IU mg
Wednesday
Bacon 90` 5 8 2 - -
Egg 1 80 6 6 27 590 -
Toast 2 140 4 2 42 - -
Cereal 130 5 2 22 - -
Orange Juice 110 2 - 27 500 124
Milk 213 12 12 304 466 3
Butter/Jelly 120 - 11 - - -
Clam Chowder 1 cup 80 2 3 1 880 -
Chef Salad
1 cup lettuce 15 2 - 35 1000 9
2 oz ham 135 11 10 6 - -
1 oz cheese 115 7 9 213 370 -
Dressing 100 - 11 - - -
Chocolate Cake 235 12 12 304 466 3
Beef Tips 3oz 245 26 16 10 30 3
Rice Pilaf 1/2 cup 100 2 3 - - -
Broccoli 1/2 cup 20 2 1 63 1940 70
Bread/Butter 170 2 12 20 - -
3 Bean Salad 210 14 1 - - -
Apple Crisp 295 1 5 8 - -
Milk 1/3 qt 213 12 12 304 466 3
Banana 100 1 - 10 230 12
2937 131 143 1439 7038 227
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