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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