project open hand june 2015 - tel hi · pdf filestay connected with project open ... caribbean...
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The nutrition requirements for
menu planning for the Senior
Lunch Program are designed to
meet the dietary guidelines for
Americans 2010.
In order to meet these
guidelines each meal must
contain the following:
Vitamin C: 1/3 DRI* each meal (25 mg)
Vitamin A: 1/3 of DRI at least3 times per
week (250 micrograms)
3 oz meat or meat alternative
1-2 servings of vegetables
1 serving of fruit or fruit juice
1-2 servings of grain (½ from whole grains)
1 serving of low-fat milk or milk alternative
Dessert and fat are optional.
(*Dietary Reference Intake)
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June 2015Senior Lunch Program
PRIDE AT EVERY AGE
PROJECT OPEN HAND
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MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Yakitori: Bite-sized pieces of
chicken cooked with or with mirin,
sake, soy sauce & sugar.
Caribbean Style Flavor Profile:
Tropical, colorful, sweet-and-sour
including chilies, all spice,
coconut, brown sugar, plantain,
pineapple, lime, orange, sour
orange, grapefruit, pomelo
Creole Style Chicken Flavor
Profile: Flavored with a dark roux,
onions, celery, green pepper,
tomatoes, parsley, cayenne, star
anise, clove, pepper, mace, &
lemon
Korean Style: Bold flavors that
include soy sauce, fermented
soybean paste, fish sauce,
countered with slight sweetness.
Garlic, ginger, sesame oil, & chili
peppers are used, also.
Israeli Vegetable Salad: A typical
Israeli breakfast would include this
salad. POH uses yogurt along with
a tangy vinegar in it’s preparation.
Provençale: The Provence
countryside hosts a wide variety of
wild flowers & lavender adding a
more floral element to the flavors
of Provence. We add these
elements thru blend of spices &
herbs distinctively from this region
Greek Style- Flavored with
oregano, marjoram, citrus,
tomatoes, olives, capers to
balance stewed & roasted meats
& seafood
Pepperonata:
A Mediterranean/Italian style side
dish made with bell peppers.
Contains garlic & sometimes
capers.
HAPPY FATHERS DAY!
This Menu Is Subject To
Change Without Notice.
Milk Is Served Every Day
Can’t make it to lunch?
Give your site a call to let
them know to give your
meal to a senior who might
need it that day.
FOOD KEY
visit us at www.openhand.org
Senior Lunch Program
THE SENIOR LUNCH PROGRAM IS FUNDED BY: THE OFFICE ON THE AGING, U.S.D.A., PROJECT
OPEN HAND & SENIOR PARTICIPANTS
Comments, Suggestions, Feedback?
Spring Seasonal Vegetables may include: Cauliflower, Asparagus, Baby Beets, Bok Choy, Celery Root, Carrots, Chard, Fennel