Table 5 |
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Representative food offerings during breakfast and lunch (one of three weekly rotations), and one dinner (1 of 15 daily rotations). |
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BREAKFAST AND LUNCH |
DINNER |
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Beverages |
Cereals |
Bread |
Meat, Dairy, Eggs |
Snack |
Packaged Foods |
Produce |
#15 |
|
|
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2 % milk |
Hot (6) |
English muffin |
Ham |
Fig bars |
Vegetable soup |
Apple |
Turkey |
|
Skim milk |
Cold (10) |
Waffle |
Chicken salad |
Granola bar (LF) |
Beef w/veg soup |
Orange |
Chicken gravy |
|
Orange juice |
Honey bun |
Salami |
Popcorn |
Clam chowder |
Banana |
Mashed potatoes |
|
|
Apple juice |
Bread (4) |
Provolone cheese |
Short bread cookies |
Noodle soup |
Grapes |
Mixed |
|
|
Vegetable juice |
Pita bread |
American cheese |
Brownie |
Pizza |
Peaches |
Citrus salad |
|
|
Buttery cracker |
Scrambled egg |
Strawberry twist |
Pocket sandwhich |
Dates |
Cranberry sauce |
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|
Saltine cracker |
Bacon |
Chocolate bar (2) |
Sausage biscuit |
Garden salad |
Sourdough bread |
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Yogurt (FF) |
Peanuts |
Lettuce |
Macaroni & cheese |
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Cottage cheese |
Peanut butter |
Tomato |
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Parmesan chesse |
Carrots |
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Cucumber |
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Celery |
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|
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(#) = number of items available in a category LF = low fat FF = fat free |
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Paul et al. Journal of Negative Results in BioMedicine 2005 4:2 doi:10.1186/1477-5751-4-2 |
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