EXAMPLE PAGE - GUIDE - BTU - Flipbook - Página 62
Planning
a Breakfast
Menu
The breakfast club menu is unique to each school and its students.
When developing a menu plan, it’s important to consider the following:
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Number of breakfast program volunteers;
Volunteers’ food skills;
Time available for food preparation;
Kitchen space and equipment;
Budget;
Nutrition, based on your provincial/territorial school nutrition policy and the
Club’s nutrition criteria;
Number of students that need to be served each day;
Breakfast program delivery model (i.e. sit down breakfast, grab and go,
classroom bins);
Location where breakfast will be eaten;
Students’ cultural and religious practices that impact food intake;
Students’ food sensitivities and allergies;
Foods that are available for purchase;
Fresh ingredients that are available locally and in-season.
Creating a breakfast club menu can be as simple as serving foods from 3 of the 4
food groups each day. For example, whole grain toast with yogurt and a piece of
fruit. In order to increase variety, it is recommended that schools develop a 1 or 2
week menu plan.
Creating a
breakfast
club menu
can be as
simple as
serving
foods from
3 of the 4
food groups
each day.
