Lesson Plan Two: Sample Menu for One Week of School
Below is a menu for one week of school taken directly from the New Haven Public Schools website.
| Monday | Tuesday | Wednesday | Thursday | Friday |
| Cheese omelet Milk/fruit juice |
French toast sticks Milk/apple juice |
Buttermilk pancakes Milk/fruit juice |
Toasted waffle Milk/apple juice |
Egg & cheese sandwich Milk/apple juice |
| Chicken patty & bun Seasoned peas & carrots Chilled fruit cup milk |
Italian meatball grinder Fruit juice Chilled fruit cup milk |
Buffalo chicken tenders Potato wedges Chilled fruit cup milk |
Steak & Cheese grinder Buttered green beans Milk/apple juice |
Cheese pizza Fresh oranges Fruit juice milk |
*Salads and deli sandwiches available daily.
Even looking at one week of the menu the problems are obvious! In terms of grains, everything is served on processed white rolls - there are absolutely no whole grain choices. Red meat is served two out of five days, and the other two days the protein is completely processed. The only vegetables offered all week are potato wedges (the same as the refined bread), buttered green beans (not fresh) and carrots and peas (not fresh). All of the vegetables are frozen and then cooked; none of them are fresh. There is a small selection of salad available, which all consist of iceberg lettuce with one cucumber and one slice of tomato, lots of cheese and a dollop of either tuna or chicken salad loaded with salt and mayonnaise. Fresh oranges are offered once on Friday; otherwise, the fruit allowance is satisfied by a chilled fruit cup (which consists of processed fruit from a can soaked in syrup) or juice. I will ask students for their assessment of the value of these meals. This menu is disappointing because New Haven has local farmers markets and local resources that could easily be partnered with to provide fresh fruits and vegetables.
Students will prepare a weeklong menu using some of the healthy options they have researched. They will write recipe cards and we will cook and share breakfast recipes in class. Their recipes will include fresh ingredients we've purchase from local markets. If possible I would like to take students on a field trip to visit one of the local farmer's markets.
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