Guide for Partners 

Updated March 2023
2 

Table of Contents

Background and Purpose .................................................................................................................................................... 3

The Iowa Café Requirements ............................................................................................................................................ 5

Hospitality Tips for Older Adults ..................................................................................................................................... 9

Frequently Asked Questions ............................................................................................................................................ 10

Appendix A: Iowa Nutrition Services Guidelines .................................................................................................... 13

Appendix B: How to Use the Iowa Guide for Menu Planning ....................................................................... 20

Appendix C: Sample Menus................................................................................................................................................. 21

Appendix D: Emergency Roster ....................................................................................................................................... 23

Appendix E: Tipping vs Contributions Table Tent ............................................................................................... 24
3 

Background and Purpose

Under the Older Americans Act (OAA), the Iowa Department on Aging (IDA) receives federal 

funding each year from the Administration for Community Living (ACL) that is redistributed to 

Iowa’s six Area Agencies on Aging (AAAs). This aging network is designed to serve all Iowans 60

years of age or older, with particular emphasis on populations at the greatest social or economic 

need. 

Vision: 

The Iowa Department on Aging supports accessible, integrated services to older adults, adults 

with disabilities, and caregivers to assist them in maintaining their independence, dignity, 

autonomy, health, safety, and economic well-being.

What are Congregate Nutrition Services? 

Congregate Nutrition services are authorized under the OAA’s Title IIIC-1 to provide meals, nutrition

education and socialization to older adults age 60+. Part of the funding for these meals comes 

from federal funding, and the rest comes from state and local sources, private donations and 

voluntary contributions from consumers themselves. The Congregate Nutrition Foodservice 

Establishment partnership program in Iowa is called “The Iowa Café.” Read more about the 

purpose of OAA Nutrition Services on page 4. 

Why is socialization a key purpose of nutrition services? 

• Loneliness and social isolation are public health risks, putting older adults at risk for serious 

medical conditions including a weakened immune system, heart disease and dementia. 

• Nearly 1⁄4 of adults aged 65 and older are considered to be socially isolated. 

• Social isolation significantly increased a person’s premature death from all causes.

• Loneliness was associated with higher rates of depression, anxiety, and suicide. 

• Lack of social connection heightens health risks as much as smoking 15 cigarettes a day or 

having alcohol use disorder, and are twice as harmful to physical and mental health as 

obesity. 

Congregate Nutrition Services Impact

• 53% of congregate meal consumers say a congregate meal supplies one-half or more of 

their total food for the day.

• 80% of congregate meal consumers feel the program helps them live independently and 

remain in their home.
4 

4
5 

The Iowa Café Requirements

Thank you for your interest in hosting an Iowa Café! All foodservice partners contract directly with 

their local Area Agency on Aging (AAA) to host an Iowa Café to provide meals for older adults. The 

requirements are to host an Iowa Café are explained below. 

Consumer Eligibility 

Individuals age 60 or older and their spouse regardless of age are eligible. Those under age 60 

with disabilities who live with an adult over the age of 60 and accompany them to the meal are 

also eligible. “Eligible” also means consumers have the opportunity to voluntarily contribute 

towards the cost of the meal. Consumers are encouraged to voluntarily contribute as they are 

able; no eligible consumer is denied service if they are unable to unwilling to make a contribution.

Menus and Nutrition Requirements

Iowa Café meals must provide 1/3 of the Dietary Reference Intakes and Dietary Guidelines for 

Americans, and be approved by the dietitian. Foodservice establishments can meet these 

requirements by following the Iowa Nutrition Services Guidelines (Appendix A). The AAA will help 

the foodservice establishment identify appropriate menu items you already serve, so there is not 

a need to make brand new recipes and menu items. Small modifications may be required to 

ensure meals meet the nutrition guidelines. One example the AAA may request is for milk be 

offered with a meal to help meet the nutrition guidelines. Please see Appendix B for additional 

examples of how to use the Iowa Guide for Menu planning to meet Iowa Nutrition Services 

Guidelines. 

Foodservice establishments have menu planning flexibility. You may offer a set daily menu, or 

may offer different daily menus (“specials”) to provide choices for participants. Once the menu is 

established, foodservice establishments must offer meals according to the approved menu; 

however, consumers may decline any element of the meal. The foodservice establishment is not 

required to offer substitutions beyond the planned menu. See Appendix C for sample menu ideas.

Meal Availability

Barring any limitations made by the foodservice establishment, participants may eat at any time 

the establishment is operating including weekends and evenings.

Food Safety & Sanitation, Compliance and Monitoring Expectations

Older adults are especially susceptible to foodborne illness. Foodservice establishments must 

keep current licensure and food safety protection manager up to date. The site is subject to

monitoring at 

any time. The AAA will also monitor on a yearly basis, and will provide you with a tool for you to 

self-monitor on a yearly basis. Adherence to the Iowa Food Code is required. 
6 

Technology

Tablet technology (iPad or iPod) is used to streamline the meal tracking and check-in process. 

The foodservice establishment will be provided with a tablet through the contract if needed. This

equipment is for The Iowa Café program use only. If the equipment is lost, stolen or damaged the 

establishment is required to reimburse the agency for the lost, stolen or damaged equipment.

Foodservice establishments are responsible for their own internet access.

SeniorDine is a program that tracks participant meals using a credit card-style card or keychainstyle card via the tablet technology. Each time a participant eats a meal, the foodservice 

establishment will scan the participant’s card to record the type of meal served. The program will 

generate a periodic report to be used as an invoice for the AAA to reimburse the foodservice 

establishment for meals served. AAAs set consumers’ cards to be automatically loaded with a 

pre-determined number of meals per month. 

Best practices for foodservice establishments include:

• Scan the participant’s card at the time the meal is ordered to ensure there are meals 

available; 

• Keep the keycard process as discrete as possible for a better participant experience;

• Do not refer to Iowa Café meals as “free” or “discounted;” meals are offered on a “voluntary 

contribution basis.” 

Video links below show a demonstration of the software for foodservice establishments to checkin meals and participants to check their card balances on their own mobile device:

• Foodservice Establishment Demonstration Video

• Participant Card Balance Demonstration Video

Contingency Plan for Technology Failure

• If the technology is not working, first contact the AAA for further instructions.

• If the problem cannot be fixed immediately, please use the attached Emergency Roster 

(Appendix D) to keep track of consumer name, type and number of meals provided. This is 

only to be used for emergency. 

• Provide this roster to AAA as instructed. 
7 

Voluntary Contributions

Foodservice establishments must refrain from describing meals as “free” or discounted. Each 

consumer must be given an opportunity to voluntarily contribute to the cost of the meal per the 

Older Americans Act and Iowa Administrative Code. These contributions are invested back into 

the program to serve more meals to more participants. The AAA will mail voluntary contribution 

letters to each individual on a monthly basis in order to collect contributions. 

The foodservice establishment can help explain the difference between voluntary contributions 

and tipping the wait staff, if desired. Consumers may be confused by this. Tips for the foodservice 

staff will go directly to the establishment’s employees. See Appendix E for an example of a table 

tent that may be displayed by the foodservice establishment to help explain the difference.

 

Nutrition Education

The Older Americans Act and Iowa Administrative Code require all meal participants to be 

provided with nutrition education. The AAA may provide you with nutrition education flyers and/or 

information to share with participants on a monthly basis. If space is available, AAAs and 

foodservice establishments may partner to offer nutrition education programming on-site. 

Registration Forms

Consumers must complete a registration form to begin receiving meals and update their 

registration yearly. Registration is required to participate. Registration can be completed online, 

in-person or by calling the AAA. See the graphic below for details. 
8 

Other Resources

• Iowa Department on Aging

o https://www.iowaaging.gov

• Nutrition and Aging Resource Center

o https://acl.gov/senior-nutrition

• Administration for Community Living

o https://acl.gov

• Meals on Wheels America

o https://www.mealsonwheelsamerica.org
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Hospitality Tips for Older Adults

• Use large, simple fonts for menus (13 pt or greater is encouraged). Avoid cursive-type fonts. 

• Use high contrast colors on solid backgrounds, such as black text on a gold or yellow 

background. Avoid using blue or green text on menus. 

• Consider explaining culinary terms or trendy ingredients used on the menu, as some of 

these might be unfamiliar. Offer a variety of textures. Some older adults have dentures or 

poor dentition, so hard or crunchy items can be difficult to chew and swallow. 

• Offer clear, wide paths without stairs throughout the establishment. Provide accessible 

tables and entry for wheelchairs and assisted walking devices. Improve safety and create a 

more welcoming environment with bright, glare-free lighting on pathways and table 

surfaces. 

• Reduce fall hazards such as area rugs and “runners” and consider installing grab bars near 

toilets.

• Provide coffee cups with large handles to accommodate reduced grip strength or arthritis. 

• Keep music and television volumes down. This helps create a more welcoming 

environment, especially for those who may be hard of hearing. 

• When speaking to older adults, avoid terms of endearment such as “sweetie” or “honey” as 

these may sometimes be offensive

Silent Generation

• Born 1925 – 1945

• Appreciates discipline, upholding of 

values, gratitude, and the simplicities in 

life

• Strong sense of determination and 

willpower

• Focus on salvaging valuables and 

finances, steer away from waste

• May prefer simpler menu descriptions 

over fancy terms in food dishes 

• Sample food preferences:

o Meat & potatoes

o Liver & onions

o Egg salad sandwiches

o Meatloaf, roast turkey

Baby Boomers

• Born 1946-1964

• Appreciates convenience & quick 

service 

• May be skeptical; like to have trust 

gained with business

• Enjoys bigger, more robust flavors

• Like lighter, healthy options like low fat, 

low sodium

• Sample food preferences:

o Salads or sandwiches with Ranch 

or Caesar Dressing

o Culturally diverse foods

o Seafood 

o Familiar foods with a twist (Mac & 

Cheese  Buffalo Mac & Cheese) 
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Frequently Asked Questions

Q: Can a consumer take food home?

A. Yes, a participant can take leftovers home in the same way this would be available to any 

other consumer. A best practice would be to date the container and provide safe food 

handling instructions because older adults are at a higher risk for foodborne illness. 

Q. Is carry out allowed?

A. One of the key purposes of the Iowa Café and other Older Americans Act nutrition 

service programs is providing opportunities for socialization, and carry out may not provide 

that benefit. AAAs and foodservice establishments may choose to negotiate carry out 

availability and terms in the contract agreement. If the AAA and foodservice establishment 

agree to offer carry out, these meals must be reported as “home-delivered” meals due to 

federal recordkeeping and funding requirements. 

Q: Can a consumer come in and eat with family or friends that are not eligible for congregate 

meals?

A: Yes, a consumer can dine in with other non-eligible persons. Non-eligible persons they 

must pay the full price of the meal.

Q: Is the consumer required to contribute? 

A: No, contributions are purely voluntary but are encouraged. 

Q: How are the contributions used? 

A: Contributions are used to increase the number of meals served by the agency, facilitate 

access to such meals, and provide other supportive services directly related to nutrition 

services. Older Americans Act funds only cover a portion of the cost of services, so these 

contributions are vital to serve more people. 

Q: What is the difference between voluntary contributions vs. meal reimbursement rates?

A: The restaurant is reimbursed based on a set price per meal that is determined during 

negotiations between the contractor and the Area Agency on Aging. The voluntary 

contributions that are provided by consumers on a voluntary basis are invested back into 

the program to expand services. This is mutually beneficial for the consumer and the 

restaurant. 
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Q: Can restaurant staff accept tips? 

A: Yes, the restaurant staff can accept tips. Tips (or gratuity) go to staff of the restaurant in 

recognition of the service they performed. Tips are different from voluntary contributions. 

Contributions go to the Area Agency on Aging to be invested back into the program. 

Contributions will be handled by the Area Agency on Aging and should not be accepted at 

the restaurant. If a consumer has a question regarding contributions, refer them to the Area 

Agency on Aging for more information. See Appendix F for an example of a table tent that 

may be displayed by the foodservice establishment to help explain the difference.

 

Q: Are there income guidelines for consumers? 

A: No, this is not a means-tested program. Anyone who meets the eligibility requirements, 

regardless of income, is eligible.

 

Q: What if a participant will not fill out intake form?

A: The intake or registration forms are required for funding purposes. If a consumer will not 

complete an intake form, please refer them to the agency. 

Q: Can approved meals be from our restaurant menu?

A: Yes, depending on the meal. For approving menus, it is best to work with the dietitian and 

agency staff for menu planning. It may be easiest to use the existing menu and tweak 

meals a bit to fit nutrition requirements. 

Q: Will I have to start a brand-new menu at my restaurant?

A: No, our goal is to use your existing menu to make it work with our nutritional 

requirements. A registered dietitian will look at your existing menu and make 

recommendations based on the nutrition requirements. The menu offered will likely be a 

smaller menu than the typical menu your restaurant offers. 

Q: Will we be monitored by any additional agencies?

A: Your normal health inspection by local agencies will continue as usual. The Area Agency 

on Aging will monitor on a yearly basis, and will provide you with a tool for you to selfmonitor on a yearly basis. Iowa administrative code requires providers adhere to the Iowa 

Food Code. It is also required for providers to keep their licensures up to date. 

Q: Can salt shakers be provided on tables?

A: Yes, salt shakers are allowed as an option for participants on the table. 
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Q: What if the consumer does not want part of the planned meal, for example, they do not like 

broccoli?

A: The consumer is allowed to decide what they want to be served and may decline any 

part of the meal. In this case, the food service establishment would be encouraged to offer 

a similar vegetable option on the approved Iowa Café menu. The foodservice 

establishment is not required to identify a substitution, however, substitution options can be 

provided by the dietitian on request. The dietitian must approve substitutions in advance. 

Q: Is delivery a requirement to host an Iowa Café site?

A: Unless discussed specifically with your local Area Agency on Aging, delivery may be 

offered from your restaurant but is it NOT a requirement to host a site. 
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Appendix A: Iowa Nutrition Services Guidelines

Iowa Nutrition Services Guidelines

AoA Requirements (OAA 339(2)(A)(i)(ii)

Each Nutrition Services meal must: (A) provide(s) meals that— 

(i) comply with the most recent Dietary Guidelines for Americans1, published 

by the Secretary and the Secretary of Agriculture, and

(ii) provide to each participating older individual— 

(I) minimum of 33 1⁄3 percent of the dietary reference intakes2

established by the Food and Nutrition Board of the National 

Academies of Sciences, Engineering, and Medicine, if the project 

provides one meal per day,

(II) a minimum of 66 2⁄3 percent of the allowances if the project provides two

meals per day, and

(III) 100 percent of the allowances if the project provides three meals 

per day, and

(IV) to the maximum extent practicable, are adjusted to meet any special 

dietary needs of program participants, including meals adjusted for 

cultural considerations and preferences and medically tailored meals.

Nutrition Services and Menu Planning Requirements

Offer versus Serve

The Nutrition Program must offer participants all menu items and provide nutrition 

information about the menu/meal that meets their requirements and maximizes health; 

however, participants may decline to accept any element of the planned meal.

Chef’s Choice Meals

In order to allow for increased flexibility to local nutrition providers, two “Chef’s Choice” 

meals are allowed on the menu monthly. Chef’s Choice meals are those meals that are 

not recorded two weeks prior to implementation and may be created the day of. These 

meals are encouraged, but not required, to utilize the Iowa Guide for Menu Planning for 

meal planning.

Ethnic Meals

Iowa Nutrition Services are encouraged to provide culturally appropriate meals for an 

ethnically diverse population. These meals must meet the most recent DGA’s and 

provide a minimum of one third of the DRI’s per meal.

1 U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th Edition. December 

2020. Available at DietaryGuidelines.gov.

2 Dietary Reference Intakes: The Essential Guide to Nutrient Requirements, Institute of Medicine of the National Academy of Sciences/National Research 

Council 

Choice Menus

Menu choice is encouraged to allow for consumer choice and increase participant 

satisfaction. Choice Menus will comply with menu planning requirements. If more than 

one menu item is offered, the food item that has lower nutrient value will be counted 
14

towards the weekly nutrient average in computer analysis. If using the Iowa Guide for 

Menu Planning, then both meals must meet the guidelines.

Menu Substitutions

Any menu substitutions made to an approved menu must be comparable in nutrient 

content and serving size to the original menu. All menu substitutions must be 

documented prior to serving and approved by a dietitian, or selected from a preapproved list of food substitutes made by the dietitian. 

Target Nutrient Requirements

The target nutrient requirements are based on the characteristics of the predominate 

population of Iowa Nutrition Services participants and the Dietary Components of 

Public Health concern from the most recent DGA’s. The 2020-2025 DGA’s and DRI’s 

weekly averages for menu planning are to meet the requirements of our target 

population, a 60+ year-old female (1600-2200 Calories) and 60+ year-old male (2000-

2600 Calories).

The most recent under-consumed nutrients of public health concern are calcium, 

potassium, fiber, and vitamin D. The over-consumed nutrients of public health concern 

are saturated fat, sodium, and added sugar. Protein, vitamin C, vitamin B6, and vitamin 

B12 are of concern for older adults due to decreased absorption and utilization rates 

among those 50 years and older.

3 It is noted that vitamin D is unique in it is harder to 

achieve through natural sources and through diet alone, and it would require 

consuming foods and beverages fortified with vitamin D. Therefore, vitamin D will not be 

listed in the target nutrient requirements. Hydration status is also a concern for older 

adults, so increased fluids in the form of water, unsweetened beverages, 100% fruit or 

vegetable juice, and low-fat or fat-free milk or soy beverages are encouraged.

1

Sodium and Added Sugar

The over-consumed nutrients of public health concern should be limited. Avoid potassium 

chloride salt substitutes as individuals should only use these products under the supervision of 

a healthcare professional. Recommend fruit for dessert to decrease added sugar consumption. 

Nutrient-rich desserts that contain fruit, whole grains, low-fat milk product are encouraged.

3Eggersdorfer, M., Akobundu, U., Bailey, R., et al. (2018). Hidden Hunger: Solutions for America’s Aging Populations. Nutrients, 10(9), 1210. MDPI AG. Retrieved from 

http://dx.doi.org/10.3390/nu10091210

Carbohydrate Identification

Carbohydrate identification per menu item needs to be available to all consumers. This 

can be provided on the menu itself or on a separate flyer. If using Computer Analysis, 

then the number of grams per menu item need to be listed. If using the Iowa Guide for 

Menu Planning, serving size information per menu item and carbohydrate counting 

education needs to be provided.
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Menu Approval 

Methods ofCompliance

Nutrition providers must demonstrate compliance with the DGA’s and DRI’s by using one 

of the following documentation methods:

1. Computer Nutrient Analysis Software

2. Iowa Guide for Menu Planning

Use of computer nutrient analysis software allows for increased menu planning 

flexibility. The Iowa Guide for Menu Planning is designed to meet the DRI/DGA’s for those 

without access to nutrient analysis software.1,4

Menus must be reviewed and approved by a Registered Dietitian licensed in the state of 

Iowa at least two weeks prior to implementation. The dietitian must complete and sign 

the applicable Iowa Menu Approval Sheet, and this shall be kept on file with a copy of 

the menu for one year.

4USDA Choose MyPlate.gov. https://www.choosemyplate.gov/
16

Iowa Menu Approval Sheet

Computer Analysis

Menu Dates

Locations menu will be used:

Additional Instructions: Menus analyzed with computer analysis must meet the 

DGA/DRI requirements as a weekly average. Items provided on the side like salad 

dressing, sugar/sugar substitutes, salt, pepper, butter, and trans-fat free non-dairy 

coffee creamer are not included as part of the weekly nutrient analysis.

Nutrient Dietary 

Guidelines/

DRI per meal 

nutrient 

requirement

Weekly Average 

Menu 

Requirement

Weekly Average 

Documentation

(Identify each week 

separately e.g., week 1, 2, etc.)

Calories 533-866 533-866

Protein 10-35% of calories 10-35% of calories

Carbohydrat

e

45-65% of calories 45-65% of calories

Fat 20-35% of calories 20-35% of calories

Saturated 

Fat

<10% of calories <10% of calories

Fiber >7-9 grams >7 grams

Sodium < 767milligrams < 1000 mg

Potassium > 867-1133 

milligrams

> 867 milligrams

Calcium > 400 mg > 400 mg

Vitamin C > 25 mg > 25 mg

Vitamin B6 >0.50 mg >0.50 mg

Vitamin B12 >0.8 micrograms >0.8 micrograms

I certify to the best of my knowledge these menus provide one-third of the current 

Dietary Reference Intakes for individuals aged 60 years and older and conforms to 

the 2020-2025 Dietary Guidelines for Americans.

Dietitian Signature Date 

Iowa License Number 

Email address 
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Iowa Menu Approval Sheet

Iowa Guide for Menu Planning

Menu Dates: 

Locations menu will be used: 

Additional Instructions: A food item in one or more food group can only be classified 

once as meeting the requirement for a meal. For example: cottage cheese can be 

counted as a Milk/Milk alternative or a Lean Protein source, not both.

Food Group Minimum 

Number 

of 

Servings

Minimum Requirements Does each 

meal meet the 

requirement?

(yes/no)

Fruits and 

Vegetables

2-3 

servings

Provide food sources high in vitamin C and 

potassium daily. Limit juice to one serving per meal, if 

using. Encourage no- to low-sodium canned 

vegetables.

1 serving is equivalent to:

• 1⁄2 cup cooked, canned, or chopped raw fruits

or vegetables

• 1 cup leafy raw vegetable (lettuce, spinach, 

etc.)

• 1 medium whole fruit (apple, orange, banana, 

etc.)

• 1⁄2 grapefruit

• 1/8 melon

• 1⁄4 cup dried fruit

• 6 oz 100% vitamin C fruit or vegetable juice

• 1 small potato or 1⁄2 large potato

• 1⁄2 cup sweet potatoes, yams, corn kernels,

squash, peas, or lima beans
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Lean 

Protein 

Source

2-3 oz 

equivalen

t 

Meats should be baked, broiled, grilled, or roasted.

Limit processed meats to one serving per week. 

Seafood is encouraged regularly for omega-3 fatty 

acids.

1 ounce is equivalent to:

• 1 oz cooked lean beef, veal pork, lamb, chicken, 

turkey, or fish

• 1 oz canned tuna or salmon packed in water

• 1 oz low-fat cheese

• 1 egg

• 1⁄4 cup cooked beans or legumes

• 1⁄2 cup tofu

• 1⁄4 cup low-fat cottage cheese

• 1⁄2 oz nuts or seeds

• 1 Tablespoon peanut butter

Grains 2-3 

servings

At least half of grains should be whole grain. 1 serving 

is equivalent to:

• 1 oz bread or grain product

• 1⁄2 cup cooked cereal, pasta, or rice

• 3⁄4 cup dry cereal

• 1 slice bread or small dinner roll

• 1⁄2 English muffin, bun, small bagel, or pita 

bread

• 1--6” tortilla

• 1 1⁄4” square cornbread

• 1--2” diameter biscuit or muffin

4-6 crackers

Milk or Milk

Alternative

1 serving 1 serving is equivalent to:

• 8 oz vitamin D fortified skim, 1%, or 2% milk

• 8 oz dairy alternative milk (soy milk) fortified 

with calcium and vitamin D 

• 8 oz low-fat yogurt

• 1 1⁄2 oz cheese

• 1 cup pudding made with low-fat milk

• 1⁄2 cup ricotta cheese

• 2 cups cottage cheese
19

Oils or 

Fats

No more 

than 1 

serving

1 serving is equivalent to:

• 1 Tablespoon vegetable oil or margarine

• 1 Tablespoon mayonnaise

• 2 Tablespoons low-sodium salad dressing

• 1⁄2 medium avocado

• 1 oz nuts or seeds

• 2 Tablespoons peanut butter

Condime

nts

optional Encourage herbal seasonings, lemon, and 

vinegar to provide flavor without sodium. Limit 

foods high in sodium.

Condiments include items on the side like salad

dressing, sugar/sugar substitutes, salt, pepper, 

butter, 

and trans-fat free non-dairy coffee creamer.

Beverag

es

optional No- to low-calorie beverages: water, water with 

lemon, unsweetened tea, coffee, etc.

Dessert

s 

optional Recommend fruit for dessert to decrease added 

sugar consumption. Nutrient-rich desserts that 

contain fruit, whole grains, low-fat milk product 

are encouraged.

I certify to the best of my knowledge these menus provide one-third of the current Dietary 

Reference Intakes for individuals aged 60 years and older and conforms to the 2020-2025 

Dietary Guidelines for Americans.

Dietitian Signature Date 

Iowa License Number 

Email address
20

Appendix B: How to Use the Iowa Guide for Menu Planning

Food Group Portion Size Monday Tuesday Wednesday 

Protein 3 oz meat/fish/poultry; 1 egg= 1 

oz 

Roast chicken Mixed bean soup, 1.5 

cups 

Baked salmon 

Grain #1 1 slice bread, 1- 6” tortilla; 1⁄2 cup 

rice/pasta, 5 crackers 

Whole wheat roll Baked cheese 

quesadilla with whole 

wheat tortilla 

Wild/brown rice 

pilaf 

Grain #2 1 slice bread, 1- 6” tortilla; 1⁄2 cup 

rice/pasta, 5 crackers 

Oatmeal topping 

on apple-raisin 

crisp dessert 

Large tortilla, 12 “ Sour dough bread 

Vegetable #1 1⁄2 cup cooked, 1 cup leafy 

greens, 1 small whole vegetable 

Small baked 

sweet potato 

Pepper, tomato corn 

salsa 

Low-fat creamed 

spinach 

Vegetable #2 1⁄2 cup cooked, 1 cup leafy 

greens, 1 small whole vegetable 

Broccoli with 

diced red pepper 

5 carrot sticks or 1⁄2 

cup cooked carrots 

Low-sodium 

vegetable juice 

Fruit 1⁄2 cup canned/frozen; 1 small 

raw, 1⁄4 cup dried 

Apples/raisins in 

dessert 

Strawberries or 

blueberries 

Pineapple 

canned in its own 

juices 

Dairy/ 

Alternate 

1 cup low-fat fluid (reconstituted 

dry or evaporated milk) 1.5 to 2 oz 

cheese 

1% milk Cheese in quesadilla; 

1.5 oz 

1% milk 

Dessert 

(optional) 

1⁄2 cup dessert option, 2 small 

cookies 

Apple-raisin crisp 

Oil/margarine 1 Tablespoon oil, 1 Tablespoon 

soft margarine, 2 Tablespoons 

salad dressing 

1 tablespoon soft 

margarine 

1 tablespoon soft 

margarine 

Beverages 8 oz Coffee, tea, water Coffee, tea, water Coffee, tea, water
21

Appendix C: Sample Menus
22

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A: BBQ Chicken 

Sandwich

Sweet Potato Fries

Broccoli

Pineapple

B: Egg Salad Sandwich

Carrot Sticks 

Potato Chips

Watermelon

1% Milk

A: Mustard Glazed Tilapia

French Cut Green Beans

Red Beans & Quinoa

Cherry Pie

B: Dinner Salad

Lentil Soup w/ Italian 

Sausage

Cantaloupe

WW Roll

1% Milk

A: Baked Pork Chop

Butternut Squash

Creamed Kale

WW Roll

Cinnamon Applesauce

B: Deli Turkey Sandwich

Pickled Beets

Cottage Cheese

Choc Chip Cookie 

Build Your Own Soup & 

Salad Bar

Romaine Lettuce Salad

Tomato Basil Soup

Honeydew Melon

Yogurt Parfait

A: Hamburger

Parsley Potatoes

Roasted Brussels Sprouts

Berry Mix

B: Tuna Salad Sandwich

Cucumber Slices

Black Bean & Corn Salad

Brownie

1% Milk

A: Country Fried Chicken

Mashed Potatoes with 

Gravy

Asparagus

Pears & Pineapple

1% Milk

B: Ham Balls

Scalloped Potatoes

Green Beans

WG Bread

Angel Food Cake w/ 

Berries 

BREAKFAST FOR LUNCH DAY

A: Cheese and Veggie 

Omelet

Hashbrowns

Avocado Slices

Banana

1% Milk & LS Tomato Juice

B: Breakfast Sandwich

Tomato Slices

Cinnamon Roll

1% Milk & OJ

A: Maid Rite Sandwich

Peas & Carrots

Potato Salad

Watermelon

1% Milk

B: Baked Salmon 

Roasted Broccoli & 

Cauliflower

Potato Wedges

WG Roll

Peach Crisp

A: Lasagna

Side Salad

Breadstick

Raspberry & Blackberry 

Mix

1% Milk

B: Open Faced Turkey 

Sandwich

Mashed Potatoes with 

Gravy

Corn 

Strawberry Ice Cream

Build Your Own Taco Bar

Turkey Taco Meat or 

Fajita Chicken

Hard Shell or WG Tortilla

Rice and Beans

Pineapple

1% Milk

A: Pot Roast with Gravy 

Root Veggies

Baked Sweet Potato

WG Roll

Yogurt Parfait

B: Liver & Onions

Fried Potatoes

Corn on the Cob

Watermelon

1% Milk

A: Pulled Pork Sandwich 

Three Bean Salad

Coleslaw

Rosey Applesauce

B: Lemon Baked Cod

Brown Rice Pilaf

Steamed Cabbage

Carrot Cake

1% Milk

Build Your Own Pasta 

Bar

WG Spaghetti or Rotini 

Noodles

Pasta Sauce or Alfredo 

Sauce

Meatballs or Chicken

Side Salad

Garlic Bread

Snickerdoodle Cookie

1% Milk

A: Turkey Burger

Baked Potato

Stewed Tomatoes

Blueberry Pie

1% Milk

B: BLT Sandwich 

Minestrone Soup

Blueberry Yogurt

Peaches

A: Beef Stroganoff 

Roasted Green Beans

WG Bread

Oatmeal Raisin Cookie

Vanilla Ice Cream

B: Shrimp Fried Rice

Egg Roll

Mandarin Oranges

1% Milk

A: Teriyaki Chicken

Stir Fry Veggies

Brown Rice

Apple Crisp with Ice 

Cream

B: Spinach Salad

Creamy Chicken Rice 

Soup

WG Roll

Apricots

1% Milk

A: Pork Tenderloin

Baked Beans

Broccoli Slaw

WG Roll

Sweet Cherries

1% Milk

B: Salisbury Steak

Baked Sweet Potato

Summer Squash Medley

Banana Crème Pie

A: Chicken Fettucine

Sauteed Zucchini

Breadstick

Strawberries 

B: Philly Cheesesteak 

Sandwich 

French Fries

Spinach Salad

Rice Krispie Treat

1% Milk

Build Your Own Baked 

Potato/Mashed Potato 

Bar

Baked Potato or Mashed 

Potatoes

Sugar Snap Peas

Grapes

Chocolate Chip Cookie

1% Milk

A: Broccoli Ham 

Casserole 

Steamed Cauliflower

WG Bread

Strawberry Jello

B: Garlic & Herb Chicken

Baked Potato Chips

Asparagus

Fresh Orange

1% Milk

Monthly Menu Source: National Resource Center on Nutrition & Aging
23

Appendix D: Emergency Roster

Date Name (First and Last) Meal Type Time 

Provided
24

Appendix E: Tipping vs Contributions Table Tent