B+Group+Five+The+Nutrition+Squad

Brooke Dubin

Monday · Chicken Nuggets o 320 calories, total fat 20g, sodium 510 mg · Apple Juice o 117 calories, total fat 0.3g sodium 7mg · Side salad o 15 calories, total fat 0.17g, sodium 6.51mg

Tuesday · Pasta/Tomato sauce o Calories 224, total fat 7g,sugars 23g, protein 5g · Brown Rice o Total fat 2g, sugars 1 g, protein 5 g · Milk o Calories 102,protein 8 g, total fat 2g

Wednesday · Baked Fish o Calories: 147, Fat: 2g, Carbs: 0g, Protein: 21g · Stir-fried Zucchini o Calories: 18, Fat: 0.2g, Carbs: 3.8g, Protein: 1.4g · Water o Calories: 0, Fat: 0g, Carbs: 0g, Protein: 0

Thursday · Salad/ dressing choice- Italian o Calories: 42.8, Fat: 4.2g, Carbs: 1.5g, Protein: 0.1g · Squash o Calories: 82, Fat: 0.2g, Carbs: 21.5g, Protein: 1.8g · Green tea o Calories: 0, Fat: 0g, Carbs: 0g, Protein: 0

Friday · Organic Vegetable Soup (low Sodium) o Calories: 70, Fat: 1g, Carbs: 11g, Protein: 5g · grapes o Calories: 62, Fat: 0g, Carbs: 16g, Protein: 1g · Water o Calories: 0, Fat: 0g, Carbs: 0g, Protein: 0

Students that eat this menu I think will become healthier and enjoy the food at the same time. Usually lunch menus are very unhealthy, but I chose foods that were healthy and good for students that need it.

Week 2:

David Galban

Monday: Spaghetti Marinara Sauce Asparagus Apple 1% Milk

Calories: 516; Saturated Fat: 2g; Unsaturated Fat: 5.4g; Protein: 20.3g; Sodium: 812.4mg; Vitamin A: 35%; Vitamin C: 23%; Fiber: 10.2g; Calcium: 35%; Iron: 19%; Simple Carbohydrates: 39.7g; Complex Carbohydrates: 54.6g

Tuesday: Beef Tenderloin Carrots Apple Juice Baked Potato

Calories: 505; Saturated Fat: 5.5g; Unsaturated Fat: 3.1g; Protein: 30.2g; Sodium: 567mg; Vitamin A: 428%; Vitamin C: 213%; Fiber: 7.6g; Calcium: 10%; Iron: 26%; Simple Carbohydrates: 35.1g; Complex Carbohydrates: 42.8g

Wednesday: Chicken Breast French Bread Slice Banana 1% Milk

Calories: 629; Saturated Fat: 2.9g; Unsaturated Fat: 7.7g; Protein: 58.7g; Sodium: 602.6mg; Vitamin A: 12%; Vitamin C: 20%; Fiber: 5.4g; Calcium: 37%; Iron: 19%; Simple Carbohydrates: 29g; Complex Carbohydrates: 47.5g

Thursday: Chicken Fajita Brown Rice 1% Milk

Calories: 509; Saturated Fat: 3.3g; Unsaturated Fat: 3.7g; Protein: 32g; Sodium: 581.3mg; Vitamin A: 23%; Vitamin C: 43%; Fiber: 6.8g; Calcium: 38%; Iron: 24%; Simple Carbohydrates: 13.3g; Complex Carbohydrates: 65.6g

Friday: Crab Boiled Potato 1 sq Butter Apple Juice

Calories: 493; Saturated Fat: 3g; Unsaturated Fat: 3.2g; Protein: 21.6g; Sodium: 934mg; Vitamin A: 2%; Vitamin C: 220%; Fiber: 5.6g; Calcium: 9%; Iron: 14%; Simple Carbohydrates: 29.5g; Complex Carbohydrates: 59.5g

There were several changes that were made to the traditional school lunch menu, hopefully for the better. First, we generally tried to reduce the amount of sodium in our meals, which is too high in the typical diet. Further we sought to increase the number of complex carbohydrates and vitamins. Finally, the fat content of our meals has been kept down quite low, and thus we feel as though we have provided a healthy alternative to the standard school lunch.





Letter to the School Board:

To Whom It May Concern:

Hello. We are David Galban, Brooke Dubin, Jacob Younger, and Kadisha Tucker. Together we represent the Nutrition Squad, a group responsible for ensuring the healthiness of school lunch meals. We write to you today to propose a healthier alternative to your current lunch program, a system that will not only ensure the proper nutrition of students but will also encourage student participation in such a program.

Upper Merion lunches, as is true with all other schools, fails to provide proper nutrition in their lunches. A quick survey of Upper Merion lunch fare will reveal why. Many of the choices provided are full of fat and of sodium, both of which, when in excess, are greatly detrimental to the body. Further, the drink selections available are scarcely more than sugared water, providing little to no nutrients. Clearly, for the sake of the students, something must be done.

To resolve this problem, we propose a system of natural foods, ones that are full of the nutrients that students need. These foods, like chicken, pasta, and the like, are relatively common foods, but in today’s market, their nutrients are often removed and thus the food becomes little more than empty calories. Our system keeps these foods intact, with as little additives as possible. Further, as many of our foods are similar to those present in terms of what they are, they can easily assimilate and replace the current menu, at very little cost.

This small addition in cost will provide vast dividends for the school. Much of the country is going towards a healthy initiative, and thus our menu will give Upper Merion a cutting edge. Further, it will provide the students with more energy, not only making them healthier and fit as a whole, but also providing them with a greater chance of doing well in academic subjects, which are all too crucial in the school system. In fact, the menu will shortly pay for itself, given its massive appeal to the student community.

In short, our program is one that will benefit the school tremendously. We provide foods that students will like with the nutrients that they need. In a country where obesity is becoming the norm, this is important now more than ever. Given all of these benefits, we are clearly the best choice to solve this crisis.

Thank you, The Nutrition Squad