"Put some color in it"

NSL Project: Group 3

Katelyn Moore, April Proctor, Sarah Bowersox, Amanda Pratt, and Mia Levy
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Lunch Day 1Red

Item

Recipe Number

Vegetarian chili (kidney beans, garbanzo beans,

tomatoes, celery, onions, red peppers, carrots)
Whole wheat crackers
Couscous topped with dried cranberries
Sweetened sliced stawberries
Skim Milk

Portion Size
1/2 cup beans, 1
cup vegetables
2 crackers
1 cup
1 cup
8 oz

M12514
M10635
M14597
M17621

Equivalent

244

384

1/2 serving of whole grain

1 serving whole grain, 1 serving fruit
1 serving fruit
1 serving diary

39
222
245
80

0.19
0
0
0

65
10
8
100

830
3%

567

Total
% kcal as sat. fat

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Lunch Day 2Orange

Item

Chipotle orange baked chicken breast

Brown rice with cilantro and lime
Steamed & seasoned green beans/carrots
Dried peaches
Orange
Skim milk

Recipe Number

M19287
M9599
M10178
USDA09247
USDA09203
M17621

Portion Size

4 oz.
1 cup
1 cup
1/4 cup
1 small orange
8 oz

Equivalent

4 oz. meat serving

1 cup grain serving
1 vegetable serving
1/2 fruit serving
1 fruit serving
1 serving diary

Total
% kcal as sat. fat

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Lunch Day 3Yellow

Highlight

Item

Recipe Number

Baked cod filet

Yellow bell pepper and mango salsa (sub
pineapple with yellow bell pepper)
Quinoa
Yellow summer squash
Sweetened pineapple tibets
Skim milk

M3207

Item

Sat Fat

0.71
0.5
1.5
0
0
0

Portion Size

Equivalent

Item

Calories

Sat Fat

Sodium

110
102
100
1
0
100

413

Sodium

4 oz
1 cup

1 serving of meat
1/2 serving fruit, 1/2 serving vegetable

119
215

0.19
0

88
200

M9632
M19857
M21284
M17621

1/2 cup
1 cup
1 cup
8 oz

1
1
1
1

111
18
211
80

0.231
0
0.02
0

172
2
5
100

754
1%

0.4

585

Recipe Number

Grilled chicken on spinach with broccoli,

cucumber, green peppers, zucchini
Low-fat Balsamic Vinaigrette
Peas
Whole wheat pasta with basil pesto
Sliced kiwi
Skim milk

Highlight

200
292
118
50
65
80

M13161

serving
serving
serving
serving

whole grain
vegetable
fruit
diary

Portion Size
3 cup veg, 3 oz
meat
2 Tbsp
1/2 cup
1 cup
1 cup
8 oz

M13968
M13968
M10198
M3381
AP
M17621

Equivalent

Recipe Number

Turkey burger on wheat bun

Lettuce, tomato, purple onion

M21540

Roasted purple potato wedges

Crunchy cabbage dried cranberry slaw (prepared
w 1 tsp lite mayo, no added salt)
Blueberries
Skim milk

M9781
M14912
M14596
M17621

Total
% kcal as sat. fat

Total Averages

Portion Size

Calories

Sat Fat

164

1.28

106

1/2 vegetable serving

1 whole grain serving
1 fruit serving
1 serving diary

20
62
408
110
80

0.204
0.039
0.516
0.052
0

367
58
2
5
100

849
<1%

1.87

641

Equivalent

2.5 oz, 2 slices

1/4 cup, 1 slice, 1
slice
1 medium

2 oz serving meat, 2 oz serving grain

1 cup
1 cup
8 oz

1.5 cup vegetable serving

1 cup fruit serving
1 serving diary

Calories

1 serving vegetable

Sat Fat

Required Weekly Average

Total
*Weekly sodium requirement for purposes of this project is < 1, 420mg - Target 1.

Sodium

282

515

16

10

159

17

107

52

84
80

0
0

1
100

728
5%

695

1/2 cup vegetable serving

Calories
Total
Total % kcal as sat. fat

Sodium

3 serving vegetable, 1 serving meat

Total
% kcal as sat. fat

Lunch Day 5Blue

Calories

805
3%

Total
% kcal as sat. fat

Lunch Day 4Green

Calories (kcal)Sat Fat (g)Sodium (mg)

1 serving vegetable, 1 serving beans

793
<1%
Calories

750-850

Sat. Fat

1.65
Sat. Fat

<10

Per NSLP sodium requirements, final target </= to 740 mg does not need to be reached until 7/2022

Sodium

580
Sodium

<1420