United States Department of Agriculture

Offering Healthy Summer Meals That Kids Enjoy

Ways your summer meal program can help kids fuel up, have fun, 

and get the nutrition they need for growth and good health

Helping children get the nutrition they need for health and growth is what summer meals are 

all about. There are many ways you can plan your menus and set up your summer meal sites 

to make the biggest difference possible. Some small changes in your program can make a 

positive difference in:

U The number of children that attend your summer meal program

U How satisfied children feel after eating the provided meal and/or snack

U Ensuring that children get the nutrition they need to stay active, healthy, and ready to learn 

If your meal site offers 

foods in addition to 

what’s required in the 

meal pattern, consider 

offering healthier extras.

Serving kids an 

additional 1⁄2 cup 

of baby carrots

instead of potato chips 

provides them with 

additional vitamin A, 

a nutrient that helps 

keep their eyes and 

skin healthy. 

How can I get started? Make a plan and start with changes that work best for your 

summer meal site. Some easy ideas to start with include:

Focus on whole fruits. Serve whole and cut-up fruits more often than juice. Offer favorite fruits, 

such as melon, apples, and plums, instead of sweets like cake, brownies, or cookies. 

Vary your veggies. Offer dark-green, red, and orange 

vegetables, as well as beans and peas during the week.

Make half your grains whole grains. Look for whole 

grains listed first on the ingredients list. Try whole-wheat 

bread, whole-grain tortillas and pastas, and brown rice.

Vary your protein routine. Mix up your main 

dishes to include seafood, beans and peas, nut or 

seed butters, eggs, and lean meats and poultry. Limit 

processed meats, such as hot dogs and bologna, to no 

more than once per week.

Move to low-fat (1%) or fat-free milk. Offer water 

as an additional beverage.

How can I offer healthier meals? 

U Emphasize nutrition expectations in vendor 

specifications. For example, specify low-fat 

content for dairy products like cheese, yogurt, 

and milk.

U Share your nutrition goals with program staff, 

partners, and supporters. Discuss how you are 

working to make every bite count by offering 

foods that provide the nutrients kids need to 

grow and be healthy. Work together to find ways 

to offer more healthful food items that kids 

enjoy. Focus on a few small changes at a time. 

U When building your summer menu, be sure to 

taste test recipes and possible menu items with 

children who are participating in afterschool or 

school meal programs.

Offering 3⁄4 cup of 

apple slices instead 

of 3⁄4 cup of apple juice 

gives kids an additional 2 

grams of fiber. Fiber helps 

kids feel full longer and is 

good for digestion.
Be Label Smart Use the Nutrition Facts label and ingredients list to 

compare food items and choose those that are lower 

in sodium (salt), saturated fat, and added sugars. 

Offering 2 ounces 

of grilled skinless 

chicken breast 

instead of 2 ounces 

of beef bologna can 

save 7 grams of 

saturated fat and 

534 milligrams of 

sodium (salt). 

These types of 

simple switches 

help kids have 

eating patterns 

that support 

healthy hearts.

Serving Size 2 oz

Servings Per Container: 8

Amount Per Serving

Calories 218 Calories from Fat 180 

 % Daily Value*

Total Fat 20g 31%

 Saturated Fat 8g 40%

 Trans Fat 0g 

Cholesterol 39mg 13%

Sodium 756mg 32%

Total Carbohydrate 3g 1%

 Dietary Fiber 0g 0%

 Sugars 0g 

P

*Percent Daily Values are based on a 2,000 

calorie diet.

rotein 7g 

*Percent Daily Values are based on a 2,000 

calorie diet.

Saturated Fat 8g 40%

Sodium 756mg 32%

Amount Per Serving

Calories 92 Calories from Fat 18 

 % Daily Value*

Total Fat 2g 1

1

%

 Saturated Fat 1g %

 Trans Fat 0g 

Cholesterol 47mg 16%

Sodium 222mg 10%

Total Carbohydrate 0g 0%

 Dietary Fiber 0g 0%

 Sugars 0g 

Protein 17g 

Saturated Fat 1g 1%

Sodium 222mg 10%

Serving Size 2 oz

Servings Per Container: 8

Sample label for beef bologna

GET LESS 

Saturated 

Fat 

GET LESS 

Sodium

Serving Size 2 oz

Servings Per Container: 8

Amount Per Serving

Calories 218 Calories from Fat 180 

 % Daily Value*

Total Fat 20g 31%

 Saturated Fat 8g 40%

 Trans Fat 0g 

Cholesterol 39mg 13%

Sodium 756mg 32%

Total Carbohydrate 3g 1%

 Dietary Fiber 0g 0%

 Sugars 0g 

P

*Percent Daily Values are based on a 2,000 

calorie diet.

rotein 7g 

*Percent Daily Values are based on a 2,000 

calorie diet.

Saturated Fat 8g 40%

Sodium 756mg 32%

Amount Per Serving

Calories 92 Calories from Fat 18 

 % Daily Value*

Total Fat 2g 1

1

%

 Saturated Fat 1g %

 Trans Fat 0g 

Cholesterol 47mg 16%

Sodium 222mg 10%

Total Carbohydrate 0g 0%

 Dietary Fiber 0g 0%

 Sugars 0g 

Protein 17g 

Saturated Fat 1g 1%

Sodium 222mg 10%

Serving Size 2 oz

Servings Per Container: 8

Sample label for grilled 

skinless chicken breast

Get less 

added sugar 

You can find added 

sugars by looking at 

the ingredients list. 

Some names for added 

sugars are: 

high-fructose corn 

syrup, glucose, 

sucrose, dextrose, 

fructose, lactose, 

molasses, maltose, 

honey, brown sugar, 

invert sugar, malt 

syrup, trehalose, 

turbinado sugar, 

and corn syrup. 

How can I boost meal appeal?

Small changes can make a big difference in how people think about the 

meals you offer. 

U Use healthy, high-quality USDA Foods as staples in your summer menu. 

Contact your State agency for more information.

U Use fresh fruits and vegetables that are at the peak of ripeness and in 

good condition.

U Include hot food items, if you can. Hamburgers and oven roasted chicken 

are examples of popular hot foods offered at some sites. 

UConsider offering additional servings of fruits and vegetables, beyond

what the meal patterns require. Offer a salad bar, when possible.

UAppeal to more adventurous tastes by letting children add sodium-free

herbs and spices to their foods at a “flavor station.” 

Let kids taste test new foods and 

provide feedback using this fun ballot.

I Tried a New Food at Summer Meals!

The food I tried was:

____________________________________________

Loved It! Liked It Tried It 

 (but not for me) 

A fruit or veggie I would like to try at summer meals is:

____________________________________________

LITTLE EXTRAS = 

Serving different types 

of whole-grain breads, 

tortillas, rolls, and pitas 

during the week makes 

everyday sandwiches 

more appealing.

Including foods that are 

different colors, shapes, 

and textures (crunchy, 

smooth, crisp, etc.) makes 

meals more appetizing.

Providing extra veggie 

fillings makes wraps, 

burgers, rice bowls, and 

baked potatoes more 

satisfying.

Using a fun placemat makes 

the view more interesting. See 

http://www.fns.usda.gov/tn/

summer-food-summer-moves.


How can I use local foods in summer meals? 

Summer is the perfect time to use local foods for meals, snacks, 

taste tests, or special events.

U During menu planning, think about what’s in season and available in 

your region.

U When deciding where to host a new summer meal site, consider 

locations that are near community or school gardens or farmers 

markets, so you can integrate local foods into menus, garden 

activities, and taste tests.

U Invite local farmers to visit your summer meal site and talk about the 

fruits and vegetables being offered and how they are grown.

U Get more ideas at the USDA Farm to Summer Web site: 

http://www.fns.usda.gov/farmtoschool/farm-summer.

BE A GOOD ROLE MODEL

It’s true! Kids take their lead from you. 

When they see you (and other adults) 

eating healthier foods, they are more 

likely to do so as well. Making healthy 

food choices and being physically active 

are good habits for everyone, not just 

kids. Good nutrition is an important way 

to lower your risk for cancer, diabetes, 

heart disease, and hypertension. 

Getting Volunteers and Staff 

Excited About Healthy Foods

Get support and buy-in from adults working or 

volunteering with your summer meal site 

by sharing some of the benefits of making 

healthy food choices. Staff and volunteers 

may enjoy setting goals together or having a 

friendly challenge. As a group or individually, 

you could set a goal to eat more vegetables 

or be more physically active and track your 

progress using the free SuperTracker at 

http://www.choosemyplate.gov/tools-supertracker. 

How can I make healthy meals fun?

U Use bright and colorful signs to highlight signature dishes, special 

offerings, and locally sourced foods. 

U Consider offering meals for parents or caregivers to purchase, so 

that they feel welcome and the site feels like a family-gathering spot. 

U Offer a themed meal, such as a Country Barbeque, Taco Tuesday, or 

Friday Fajitas, to create excitement. 

U Have a contest for kids to create imaginative names for healthy 

meals and snacks. 

U Use the free activities, posters, placemats, family brochures, flyers,

and recipes in Team Nutrition’s Summer Food, Summer Moves kit 

to make your summer meal site healthier and more fun for kids and 

families. It’s available at 

http://www.fns.usda.gov/tn/summer-food-summer-moves.

Samples from Team Nutrition’s Summer Food, Summer Moves kit
Sample Lunch or Supper Menus

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

HOT MENU

• Bean burrito 

with Summer 

Vegetable Salsa

• Garden salad with 

vinaigrette

• Strawberries**

• Milk*

• Baked Chicken 

Drumstick 

• Mediterranean 

Quinoa Salad 

• Cherry tomatoes

• Peaches

• Milk*

• Tilapia fish taco on 

whole-grain tortilla** 

with shredded 

cabbage and salsa 

• Carrot sticks with 

Cool Cucumber 

Yogurt Dip

• Orange 

(sliced)

• Milk*

• Barbecued Beef or 

Pork** on wholegrain roll

• Corn on the cob 

• Collard greens

• Watermelon 

• Milk*

• Stir-fry summer 

vegetables with 

chicken** and 

brown rice**

• Pineapple chunks 

(canned in 100% 

juice)

• Milk*

COLD MENU

• Home Run Hummus 

Wrap on whole-grain 

tortilla** (includes 

bell pepper, shredded 

carrots, and spinach) 

• Cucumber slices

• String cheese** 

• Cantaloupe 

• Milk*

• Roasted turkey** 

and cheese** 

sandwich on wholegrain sub roll with 

lettuce and tomato

• Carrot sticks with 

Cool Cucumber 

Yogurt Dip

• Apple slices

• Milk*

• Garden Fiesta 

Tuna Pockets on 

a whole-grain pita 

with kids’ choice of 

veggie toppings 

• String cheese**

• Unsweetened 

applesauce** 

• Milk*

• Chilled quesadilla 

(includes sweet 

potato, black beans,

and reduced-fat 

cheddar cheese** 

on whole-grain 

tortilla**)

• Summer 

Vegetable Salsa

• Plum

• Milk*

• Berry Jam Party 

Bites (includes

peanut butter** on 

whole-grain English 

muffin half and fresh 

berries; 2 servings)

• String cheese** 

• Celery 

• Dried cherries**

• Milk*

*Fat-free or low-fat (1%) unflavored or fat-free flavored. Water is also available with meals. 

**USDA Foods. 

Find recipes listed in bold on this menu and others at the What’s Cooking? USDA Mixing Bowl: http://www.whatscooking.fns.usda.gov.

What are some small changes you can make?

Summer meal sites are all different. What will work for your site?

What is one way your summer meal program will make a change to include healthier food choices?

What is one way your summer meal program will make a change to increase the appeal of the meals and/or activities offered?

Food and Nutrition Service • FNS-624 • May 2016 • USDA is an equal opportunity provider and employer. • http://teamnutrition.usda.gov