3-2. Standards, Continued
Use Guide to Good Eating cards to inform diners of the nutrient values of
the foods that you serve, resources permitting. These cards provide
information on calories, serving sizes, fat levels, sodium, and food guide
pyramid. You may obtain camera-ready copies of the Guide to Good Eating
Cards for local reproduction. To do so forward your request to the U.S. Army
Center for Excellence, Subsistence, ATTN: ATSM-CES-TD, Fort Lee, VA
Provide a low-calorie menu for each breakfast lunch, and dinner, as specified in
SB 10-260. Also provide a low-calorie menu for the short-order line (when one is
operational), as specified in SB 10-260 To do so, employ nutritional menus for
dining facility use, to include the following items daily:
A variety of menu items that contrast in texture, flavor, and color.
Unsweetened, ready-to-eat and whole-grain cereals (breakfast only).
Fresh fruit (canned fruit if fresh is unavailable) or unsweetened juice.
Noncaloric beverages, unsweetened or prepared with an authorized sugar
substitute, in addition to caloric beverages.
Margarine that is available as a spread.
Whole-grain breads and rolls.
Lowfat (2 percent) milk as a primary milk source in bulk dispensers and
whole milk as an alternative at all meals.
You also may offer lowfat (1 percent) milk, skim milk, buttermilk, or
lowfat chocolate-flavored (2 percent) milk.
Herbal seasoning mixtures (blends of sodium-free herbs and spices containing
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