Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
MORE MEAL OPTIONS FOR YOU! In order to provide you with more meal options, our box lunch menu has been improved. The new menu adds more variety and includes salads, breakfast foods, and sandwiches. Here are a few samples: NO PIE FOR THANKSGIVING? The first Thanksgiving didn’t feature pies or cakes because the pilgrims had no ovens and a limited supply of sugar. But it may have included cranberries which Native Americans used in a variety of foods as well as for medicinal purposes. So what was the “original” Thanksgiving really like? Although harvest feasts were common at that time, the Thanksgiving most Americans probably think of was held at the Plymouth Plantation in November 1621. William Bradford, the governor of the plantation, organized a feast for colonists and their neighbors, the Wampanoag tribe, to celebrate a successful harvest. The harvest had thrived thanks in part to Squanto, a native of the Patuxet tribe who had learned English as a slave before returning to his native land. Squanto taught the pilgrims how to grow corn, catch eels and fish, and avoid poisonous plants in the surrounding forest, as well as helping them to forge a relationship with the Wampanoag and its chief, Massasoit. This first Thanksgiving lasted three days, and probably did feature wild turkey as well as venison supplied by the Wampanoag—but no football. 1. Orange Juice Raisin Bran Cereal Bagel Cream Cheese Peaches Milk 2. Spinach Salad/Bacon/Egg Pasta Bean Salad Whole Grain Bread Fresh Fruit Milk 3. Meal Loaf Sandwich Potato Salad Wheat Bread Fresh Fruit Milk All menus meet the Dietary Reference Intake (DRI) as listed in the gray box below. ADD MORE VEGETABLES TO YOUR DAY Here are some tips from MyPlate.gov to help you eat more vegetables: 1. Discover fast ways to cook vegetables—steam or microwave. 2. Be ahead of the game. Cut a batch of veggies and prepackage them to use later. 3. Choose vegetables rich in color. Brighten your plate with vegetables that are red, orange or dark green. They are full of vitamins and minerals. 4. Check the freezer aisle. Frozen vegetables are quick and easy to use and are just as nutritious as fresh veggies. 5. Stock up on veggies. Select those labeled as reduced or low sodium. A donation of... $2.25 or more per meal encouraged. (We accept food stamps) The actual cost of your meal is $6.04. You can help us prevent a waiting list for the Meals Program by donating! Each meal must meet 1/3 of the required Dietary Reference Intakes (DRI). Indiana Division of Aging has set its nutrition guidelines to assure that the following DRI measures are used for Indiana Senior Meal Programs. Weekly averages per meal are: Calories 533-733 Kcals; Total Fat 20%<35% of total calories; Fiber 7-10 g; Calcium 400<833 mg; Sodium <1000 mg. Area 9 Meals Program does offer an alternate dessert option to the standard dessert listed on the menu. Typically, the alternate dessert is lower in calories, fat and simple carbohydrates. See your Meal Site Supervisor for the alternate dessert option. November 2012