Agenda 05/14/2019 Item #16D 6 (ITB #19-7500 Senior Food Program)05/14/2019
EXECUTIVE SUMMARY
Recommendation to award an agreement to G.A. Food Service of Pinellas County, Inc. d/b/a G.A.
Food Service, Inc., for Invitation to Bid # 19-7500 for the Senior Food Program.
OBJECTIVE: To provide home delivered and congregate meal services for the Senior Nutrition
Program.
CONSIDERATIONS: Community and Human Services (CHS) administers a Senior Nutrition Program
for the benefit of qualified senior citizens, providing nutritionally balanced meals and monthly nutrition
education using funds provided through Older Americans Act Program (OAA) Grant. Congregate meal
sites encourage the senior population to remain healthy and active by providing nutritious meals with the
added recognized health benefit of socialization and organized activities, while nutritious home delivered
meals allow seniors to remain independent and age safely in their own homes, thus avoiding costly
assisted living facilities. Based on the 2018 program year, 201 unduplicated seniors were served annually
at the congregate meal sites and 161 unduplicated homebound seniors received meals.
On January 15, 2019, the Procurement Services Division released notices of Invitation to Bid # 19 -7500
to 3,093 vendors for Senior Food Program. A total of forty-seven (47) interested vendors downloaded the
bid package, and the County received one (1) bid by the February 14, 2019 deadline as shown below.
Respondents:
Company Name City County State Bid
Amount
Responsive/Responsible
G.A. Food Service of
Pinellas County, Inc.
St.
Petersburg
Pinellas FL $351.22 YES/YES
Vendors were asked to price sixteen (16) standard meal options to allow Collier County to select based
upon the lowest total overall cost. Staff recommends the lowest responsive and responsible bidder, G.A.
Food Service of Pinellas County, Inc. d/b/a G.A. Food Service, Inc. (“G.A. Food Service”)
The agreement is for an initial three (3) year contract period, with the option of two (2) additional one
(1) year renewal periods, consistent with the period of the grant funds award.
The one (1) bid received from G.A. Food Service, who is the County’s current Food Program vendor,
has provided CHS with Senior food services for the past six (6) years and for six (6) years prior to the
previous solicitation. This single bid is acceptable to operate the County’s programs since G.A. Food
Service is a State-wide provider of senior food programs and follows the Federal laws of the Older
American Act Grant guidelines as the current provider.
The G.A. Food Service bid pricing for the 2019 solicitation, compared to its prices six (6) years ago,
shows a decrease in congregate breakfast from $4.57 to $4.30 per meal, the same pricing for congregate
meals at $5.37 per meal and an increase in home delivered meals from $5.37 to $5.79 per meal.
FISCAL IMPACT: The estimated annual expenditure in the amount of $636,907 will be provided by
Federal Department of Elder Affairs grant through the Area Agency on Aging of Southwest FL through
the annual OAA contract. Funds for vendor services and supplies are available in Human Services Grant
Fund (707) Projects 33602 (NSIP), 33599 (C1), and 33600 (C2).
LEGAL CONSIDERATIONS: This item is approved as to form and legality and requires majority vote
16.D.6
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05/14/2019
for Board approval. -SRT
GROWTH MANAGEMENT IMPACT: No Growth Management impacts are associated with this
Item.
RECOMMENDATION: To award an agreement to G.A. Food Service of Pinellas County, Inc. d/b/a
G.A. Food Service, Inc., for Invitation to Bid #19-7500 for the Senior Food Program, and authorize the
Chair to sign the agreement.
Prepared By: Wendy Klopf, Grant Coordinator-Community and Human Services Division
ATTACHMENT(S)
1. 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (PDF)
2. 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodServiceInc_Insurance_3-27-19
(PDF)
3. 19-7500 NORA (PDF)
4. 19-7500 Bid Tabulation (PDF)
5. (Linked) 19-7500 GA Foods Proposal (PDF)
6. 19-7500 Solicitation with Grant Conditions (PDF)
16.D.6
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05/14/2019
COLLIER COUNTY
Board of County Commissioners
Item Number: 16.D.6
Doc ID: 8464
Item Summary: Recommendation to award an agreement to G.A. Food Service of Pinellas
County, Inc. d/b/a G.A. Food Service, Inc., for Invitation to Bid #19-7500 for the Senior Food Program.
Meeting Date: 05/14/2019
Prepared by:
Title: Operations Coordinator – Community & Human Services
Name: Wendy Klopf
04/04/2019 3:17 PM
Submitted by:
Title: Manager - Federal/State Grants Operation – Community & Human Services
Name: Kristi Sonntag
04/04/2019 3:17 PM
Approved By:
Review:
Procurement Services Opal Vann Level 1 Purchasing Gatekeeper Completed 04/04/2019 3:38 PM
Community & Human Services Dora Carrillo Additional Reviewer Completed 04/04/2019 4:10 PM
Procurement Services Viviana Giarimoustas Additional Reviewer Completed 04/05/2019 8:12 AM
Procurement Services Sandra Herrera Additional Reviewer Completed 04/15/2019 11:27 AM
Community & Human Services Maggie Lopez Additional Reviewer Completed 04/23/2019 9:26 AM
Community & Human Services Kristi Sonntag CHS Review Completed 04/23/2019 9:55 AM
Public Services Department Kimberley Grant Level 1 Reviewer Completed 04/23/2019 10:09 AM
Community & Human Services Blanca Aquino Luque Additional Reviewer Completed 04/23/2019 2:02 PM
Procurement Services Swainson Hall Additional Reviewer Completed 04/24/2019 2:26 PM
Procurement Services Ted Coyman Additional Reviewer Completed 04/29/2019 11:46 AM
Public Services Department Todd Henry Level 1 Division Reviewer Completed 04/29/2019 1:02 PM
Grants Erica Robinson Level 2 Grants Review Completed 04/29/2019 2:19 PM
Grants Carrie Kurutz Additional Reviewer Completed 04/29/2019 6:05 PM
Public Services Department Kimberley Grant Level 2 Division Administrator Review Completed 04/30/2019 11:31 AM
County Attorney's Office Scott Teach Level 2 Attorney Review Completed 05/01/2019 11:37 AM
Office of Management and Budget Valerie Fleming Level 3 OMB Gatekeeper Review Completed 05/01/2019 4:11 PM
County Attorney's Office Jeffrey A. Klatzkow Level 3 County Attorney's Office Review Completed 05/02/2019 9:09 AM
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Budget and Management Office Ed Finn Additional Reviewer Completed 05/06/2019 9:10 AM
Grants Therese Stanley Additional Reviewer Completed 05/07/2019 3:13 PM
County Manager's Office Nick Casalanguida Level 4 County Manager Review Completed 05/08/2019 11:18 AM
Board of County Commissioners MaryJo Brock Meeting Pending 05/14/2019 9:00 AM
16.D.6
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16.D.6.aPacket Pg. 1461Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1462Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1463Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1464Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1465Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1466Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1467Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1468Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1469Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1470Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1471Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1472Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1473Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.a
Packet Pg. 1474 Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1475Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1476Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1477Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1478Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1479Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1480Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1481Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1482Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1483Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1484Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1485Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1486Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1487Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1488Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1489Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1490Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1491Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1492Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1493Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1494Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1495Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1496Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1497Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1498Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1499Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1500Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.aPacket Pg. 1501Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodService,Inc_VendorSigned (8464 : RFP #19-7500 GA Foods)
16.D.6.b
Packet Pg. 1502 Attachment: 19-7500 G.A. FoodService of PinellasCounty_dba_G.AFoodServiceInc_Insurance_3-27-19 (8464 : RFP #19-7500 GA Foods)
16.D.6.c
Packet Pg. 1503 Attachment: 19-7500 NORA (8464 : RFP #19-7500 GA Foods)
Project Manager: Louise Pelletier
Procurement: Viviana Giarimoustas
Opened: 2/14/2019
Witness: Evelyn Colon
Bid Tabulation
# 19-7500 Senior Food Program
Notifications Sent: 3,093
Downloaded: 47
Submissions: 1
Non-Response: 1
Items Description Meal Unit Price
1 Home Delivery- FIVE PACK Lunch $ 28.95
2 Home Delivery- SEVEN PACK Lunch $ 40.53
3 Bulk Food - Salad (24 count)Lunch $ 12.16
4 Bulk Food - Cake (24 count)Lunch $ 16.38
5 Bulk Food - Sandwiches (24 count)Lunch $ 20.50
6 Bulk Food - Fruit Cup (24 count)Lunch $ 5.68
7 Bulk Food - Salad (60 count)Lunch $ 30.39
8 Bulk Food - Cake (60 count)Lunch $ 40.94
9 Bulk Food - Sandwiches (60 count)Lunch $ 51.25
10 Bulk Food - Fruit Cup (60 count)Lunch $ 14.19
11 Pre-plated Congregate Breakfast $ 4.30
12 Pre-plated Congregate Lunch $ 5.37
13 DRI - TWO PACK Lunch $ 9.48
14 DRI- THREE PACK Lunch $ 14.22
15 DRI- FIVE PACK Lunch $ 23.70
16 DRI- SEVEN PACK Lunch $ 33.18
$ 351.22
YES/NO
Yes
Yes
Yes
Yes
Yes
No
Yes
Yes
Yes
Yes
Confilict of Interest Yes
MBE Yes
Bid Opportunity List Yes
Acknowledgment of Terms Yes
Yes
Form 4: Vendor Declaration Statement
Form 5: Immigration Affidavit Certification
Form 6: Vendor Substitute W – 9
Form 7: Vendor Submittal – Local Vendor Preference Affidavit
Insurance and Bonding Requirements
Scrutinized Companies Certification
E-Verify
Lobbying
Debarment
Grant Forms
No part of this agreement may be assigned or subcontracted by the vendor without prior written
approval by Division. If approved subcontracting shall be strictly 15% mark-up on cost. Pricing
provided shall be all inclusive.
TOTAL BASE BID
Description
Form 2: Vendor Check List
Form 3: Conflict of Interest Affidavit
GA Food Services
1 of 1
16.D.6.d
Packet Pg. 1504 Attachment: 19-7500 Bid Tabulation (8464 : RFP #19-7500 GA Foods)
COLLIER COUNTY
BOARD OF COUNTY COMMISSIONERS
INVITATION TO BID (ITB)
FOR
SENIOR FOOD PROGRAM
SOLICITATION NO.: 19-7500
VIVIANA GIARIMOUSTAS, PROCUREMENT STRATEGIST
PROCUREMENT SERVICES DIVISION
3295 TAMIAMI TRAIL EAST, BLDG C-2
NAPLES, FLORIDA 34112
TELEPHONE: (239) 252-8375
Viviana.Giarimoustas@colliercountyfl.gov (Email)
This solicitation document is prepared in a Microsoft Word format. Any alterations to this
document made by the Consultant may be grounds for rejection of proposal, cancellation of any
subsequent award, or any other legal remedies available to the Collier County Government.
16.D.6.f
Packet Pg. 1505 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
SOLICITATION PUBLIC NOTICE
INVITATION TO BID (ITB) NUMBER: 19-7500
PROJECT TITLE: SENIOR FOOD PROGRAM
DUE DATE: Thursday, February 14, 2019 11:30AM EST
PLACE OF BID OPENING: PROCUREMENT SERVICES DIVISION
3295 TAMIAMI TRAIL EAST, BLDG C-2
NAPLES, FL 34112
All proposals shall be submitted online via the Collier County Procurement Services Division Online Bidding System:
https://www.bidsync.com/bidsync-cas/
INTRODUCTION
As requested by the Community and Human Services Division (hereinafter, the “Division or Department”), the Collier County Board
of County Commissioners Procurement Services Division (hereinafter, “County”) has issued this Invitation to Bid (hereinafter, “ITB”)
with the intent of obtaining bid submittals from interested and qualified vendors in accordance with the terms, conditions and
specifications stated or attached. The vendor, at a minimum, must achieve the requirements of the Specifications or Scope of Work
stated.
The results of this solicitation may be used by other County departments once awarded according to the Board of County Commissioners
Procurement Ordinance.
BACKGROUND
Collier County’s Community and Human Services Division is seeking a vendor to provide bulk food items, site specific and home
delivery pre-packaged meals for senior citizens in Collier County. Historically, County departments have spent on average
approximately $300,000 each year; however, this may not be indicative of future buying patterns.
TERM OF CONTRACT
The contract term, if an award(s) is/are made is intended to be for three (3) years with two (2) one (1) year renewals.
Prices shall remain firm for the initial term of this contract.
Surcharges will not be accepted in conjunction with this contract, and such charges should be incorporated into the pricing structure.
The County Manager, or designee, may, at his discretion, extend the Agreement under all of the terms and conditions contained in this
Agreement for up to one hundred eighty (180) days. The County Manager, or designee, shall give the Contractor written notice of the
County's intention to extend the Agreement term not less than ten (10) days prior to the end of the Agreement term then in effect.
All goods are FOB destination and must be suitably packed and prepared to secure the lowest transportation rates and to comply
with all carrier regulations. Risk of loss of any goods sold hereunder shall transfer to the COUNTY at the time and place of
delivery; provided that risk of loss prior to actual receipt of the goods by the COUNTY nonetheless remain with VENDOR.
AWARD CRITERIA
ITB award criteria are as follows:
The County’s Procurement Services Division reserves the right to clarify a vendor’s submittal prior to the award of the
solicitation.
It is the intent of Collier County to award to the lowest, responsive and responsible vendor(s) that represents the best value to
the County.
For the purposes of determining the winning bidder, the County will select the vendor with the lowest price as outlined below:
• Lowest total base bid.
Collier County reserves the right to select one, or more than one suppliers, award on a line item basis, establish a pool for
quoting, or other options that represents the best value to the County; however, it is the intent to:
• Award to a single awardee.
16.D.6.f
Packet Pg. 1506 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
The County reserves the right to issue a formal contract, standard County Purchase Order, or utilize the County Purchasing
Card for the award of this solicitation.
DETAILED SCOPE OF WORK
The Community and Human Services for Seniors Program receives grant funding through the Older Americans Act (OAA) from the Florida
Department of Elder Affairs to support a nutrition program for seniors in Collier County. The Division will need approximately fifty-six
thousand (56,000) meals for each year. Meals will be delivered to four specific site locations (congregates):
1. East Naples Community Center, 3500 Thomasson Drive, Naples, Florida 34112
2. Golden Gate Community Center, 4898 Coronado Pkwy., Naples, Florida 34116
3. Goodlette Arms, 950 Goodlette Rd. N, Naples, Florida 34102
4. Roberts Center 905 Roberts Avenue, Immokalee, Florida 34142
Breakfast (to be served in Immokalee only) and lunch will be served to participants in all four locations. The Division reserves the right to
alter meal site locations as needed. Home delivered meal participants will only be served lunch and not breakfast.
There are two types of meal services offered (home delivery and congregate) in the program. There are four meal types:
1. Home Delivery
Home delivered meals are frozen pre-plated /pre-packaged meals in two or three compartment sealed trays served Monday through Friday to
elderly (60+in age) persons, who are homebound and unable to prepare a meal for themselves. Meals are to be delivered between 8:00 a.m.
and 5:00 p.m, and the awarded vendor shall supply drivers. Food containers/trays, condiments, meal instruction lids, and paper goods are
supplied by vendor. Meals will be provided approximately 260 days annually. The delivered meal may be distributed in five and seven packs
per week based on the authorization issued by the Division. Meals will be ready for transport in individual containers which are suitable to
maintain safe temperatures up to the time of delivery. For the health and safety of participants, home delivered meals must be frozen solid at
time of delivery.
Vendor is responsible for frozen portion size packages and distribution to the client homes. Currently, the County serves approximately 80
people five lunch meals per week. The vendor must be willing to be flexible, as meal counts will vary daily due to the frailty of the clientele.
Division meal count changes will be made on Friday at 9:00 a.m. of the week prior to deliveries.
The successful vendor shall:
a. Obtain a written delivery statement from client or client designated representative,
b. May not leave meals on door step; if no one is home the vendor must take it back, and
c. The vendor must attempt to make at least two deliveries to the clients’ home
2. Bulk Food
Bulk food are items that may be offered but are not the preferred method of food distribution. A bulk food item is served in a large case/ tray
that is not subdivided into smaller portions. Bulk food quantities may be delivered in quantities of 24-60 count. If bulk food is provided, the
vendor must adhere to all food delivery criteria in this solicitation.
Examples of bulk food items may include but are not limited to:
• Salad
• Cake
• Sandwiches
• Fruit Cup
3. Pre-plated Food Congregate
Vendor shall provide pre-plated heated congregate lunch and pre-plated cold food for breakfast. Food is pre-measured, heated or cold and
assembled into portion size packages for distribution to the clients.
All food must be transferred to insulated transport containers provided by vendor for distribution. Milk will be provided in coolers that are
either sanitized daily by vendor or in a cooler that has a non-reusable liner to prevent contamination. Meals will be provided approximately
249 days annually.
The vendor will purchase all food and appropriate condiments and will prepare midday meals for delivery. A one-week notice will be provided
16.D.6.f
Packet Pg. 1507 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
when meals will not be served on a particular day, unless there is an emergency or other evidently unforeseeable situation.
Meals are expected under emergency conditions and/or for special events if such occasions occur during the regular meal schedule. On a
monthly basis to address emergencies the vendor shall deliver pre-packaged frozen meals in the quantity determined by the Division.
Meals will be delivered individually to each site between 9:00 a.m. and 10:30 a.m. for lunch and 7:30 a.m. for breakfast in bulk containers or
pre-packaged with or without side items per food order by CHS Division. All meals provided by vendor that are suitable to maintain safe
temperatures up to the time of meal service. Vendor must record the time and temperatures of the hot and cold foods at the time of meal
delivery for each location. The Division has the right to reject payment for hot meals with temperature readings below 140 degrees Fahrenheit
and cold meals with temperature readings above 40 degrees Fahrenheit and will be reimbursed from vendor for the purchase replacement
meals.
The vendor shall be flexible regarding the number of meals to be provided at each site from day to day. Division will notify the vendor of the
number of meals required on Friday at 9:00 a.m. for the following week; however, the number may be adjusted 24 hours before the actual
serving day.
4. DRI Shelf Stable
DRI shelf stable meals may be for home delivery or congregate. Meal packs may be authorized for distribution in the event of a declared
disaster, emergency situation as determined by CHS Division or when a meal site is closed for holiday. These DRI shelf stable meal packs
may be distributed in two, three, five, seven meal packs.
The successful vendor must:
1. Comply with the Dietary Guidelines for Americans, published by the Secretary of Health and Housing & Human Services and the
Secretary of Agriculture and provide a minimum of 1/3 RDA, as established by the Food and Nutrition Board of the National
Academy of Sciences - National Research Council.
2. Potentially hazardous foods shall be held and transported in a method that ensures hot food temperatures are minimally 140 degrees
Fahrenheit to a maximum of 160 degrees Fahrenheit and cold food temperatures are 40 - 32 degrees Fahrenheit. Frozen meals shall
be frozen solid.
3. Comply with all requirements of The Older Americans Act which requires client choice and, to the maximum extent practicable,
adjustments to meet any special dietary needs of program participants.
4. Adhere to applicable food safety and hygiene regulations outlined in Chapter 381, Florida Statutes and Chapter 64E-11, Florida
Administrative Code. This includes submitting all inspection reports within 24 hours of the report including any corresponding
corrective action plans to the Division, when food vendor facilities’ inspections are completed by the State of Florida’s Health
Department. If 10 violations or more are received, the Division reserves the right to cancel the contract. The vendor must agree to
report any closure or administrative complaint related to food safety.
5. Develop menus using either the State Meal Pattern, or the Computer Assisted Nutrient Analysis methods. Deviating from the meal
pattern may be required if dictated by a particular meal site’s cultural or religious preference. Menus are required eight (8) weeks in
advance to allow for changes to them.
6. Food must be prepared with the least possible manual contact, with suitable utensils and on surfaces that, prior to use, have been
cleaned, rinsed and sanitized to prevent cross contamination. Failure to provide meals for delivery for a period of three
consecutive days, or should any person eating meals prepared under this contract become ill as a result of food poisoning
attributable to the negligence of the vendor, as determined by the Department of Health or the County’s Risk Department, then
such action shall be justification to terminate or suspend immediately the agreement, among other remedies.
7. Should shortages occur, the Division may replace shortages at vendor’s expense. Meals, or portions of meals, that are determined
to be inedible, will not be accepted. Vendor shall provide reimbursement for replacement meals.
8. Division will provide food vendors with a daily meal count. One hundred percent (100%) accuracy in packing is expected of the
food service contractor based on the meal count provided. If a discrepancy in the meal package is found to be the result of the food
provider, then Division will be reimbursed for the purchase of additional/replacement meals.
9. The vendor is expected to follow approved menus with one hundred percent (100%) accuracy. Any and all changes or menu item
substitutions in the approved menus must be preapproved by the dietitian representing Division. The Division may at its discretion
deduct the cost of the meal when any non-approved change and/or substitution is made. No more than two substitutions during a
month will be allowed.
10. The vendor shall stack home delivered meal trays inside vendor provided coolers in an alternating manner to help evenly displace
the weight during transport and to eliminate crushing or damage to goods.
11. The vendor shall wrap the Division bulk meal pans with either aluminum foil or plastic wrap to ensure holding temperatures and to
help prevent spillage during transport. Pre-plated /pre-packaged hot meals shall be stored for transportation in an alternating manner
to help evenly displace the weight during transport and to eliminate crushing, spillage or damage to goods.
12. Vendor shall have policies and procedures and provide with bid response, regarding health and hygiene for all individuals who
16.D.6.f
Packet Pg. 1508 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
prepare and/or serve food that include issues such as infectious illness such as diarrhea, vomiting, fever, sore throat, etc.
13. Design and provide menus as described below:
a. Finalized menus must be provided to the County project manager at least eight (8) weeks in advance of
the food service.
b. The project manager shall forward an approved menu to the vendor within five business days of receipt.
The County reserves the right to review and approve all menus.
c. The successful vendor must publish the approved menu and provide an approved copy to the County’s
project manager for posting at least four (4) weeks in advance.
d. The menu shall minimize substitutions; all substitutions must be approved in advance by the
County’s project manager or designee
14. Food shall be prepared in such a manner as to limit the amount of time that meals must spend in transit before they
are consumed.
15. The time between the completion of food preparation and the delivery to the homebound client, to the extent
possible, should not exceed four (4) hours. All food shall be individually packaged.
16. Cold and hot food shall be packaged and packed separately.
17. Provide napkins, straws, plastic ware and cups for all meals. Food utensils shall be completely wrapped or
packaged to protect them from contamination.
18. All food shall be packed in secondary insulated food carriers that of maintain food temperatures at 140º F. to
160 degrees (for hot meals) or at 40 degrees F or lower (for cold meals). Containers for frozen meals shall
maintain meals in a frozen state.
19. Food carriers must be constructed as to prevent food contamination by dust, insects, animals, vermin or infection.
20. Food carriers should be enclosed to protect food from contamination, crushing or spillage and be equipped with
insulation and/or supplemental sources of heat and/or cooling as necessary to maintain safe temperatures.
21. Food carriers must be clean and sanitized or use containers with inner liners that can be sanitized.
22. When frozen meals are delivered to clients, the temperature shall be a maximum of 20º F or the food shall be
frozen solid.
23. Provide the opportunity for the County to monitor the vendor’s food preparation and packaging sites at any time.
24. Provide a single point of contact for all services during the duration of the contract.
Special Conditions
Kitchens will abide by Florida Department of Health Food Regulations. All foods, whether purchased by or donated to the program, must
meet the following criteria:
• Food shall be obtained from sources that comply with law.
• Meet or exceed all applicable federal, state and local laws, ordinances, and regulations.
• Safe and unadulterated
• Food in a hermetically sealed container shall be obtained from a food processing plant that is regulated by the Regulatory
Agency that has jurisdiction over the plant.
• Pasteurized shell, liquid, frozen, or dry eggs or egg products shall be substituted for raw shell eggs in the preparation of foods
such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, egg-fortified beverages and for recipes in which more than
one egg is broken and eggs are combined
The following food must not be used:
• Prepackaged un-pasteurized juice (including un-pasteurized apple cider).
• Raw animal foods, such as raw fish, raw-marinated fish, raw molluscan shellfish and steak tartare.
• Partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw shell eggs, and
meringue.
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Packet Pg. 1509 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
• Raw seed sprouts (including alfalfa, clover, and radish)
• Home-canned foods
• Any foods prohibited under Florida’s Department of Health Regulations.
Certification
The vendor shall comply with all Federal, State, and local laws and regulations governing the sale, preparation, handling, storing and
transporting of food and shall have in effect all necessary licenses, permits and food handlers’ certificates as required by law. This includes
but is not limited to health, fire and safety codes and regulations; purchasing regulations; licensure requirements; insurance and other
requirements applicable for meal preparation.
Division will fully cooperate with and, where appropriate, assist the vendor in maintaining the palatability and safety of these foods. The
vendor shall indemnify Division against any loss or damage (including attorney’s fees and other costs of litigation) caused by their own
negligence, omissions, or theft by vendor’s employees. Division will promptly notify the vendor in writing of any claims. However, if the
vendor refuses or neglects to defend, adjust, or settle the claim, the costs of so doing, including reasonable attorney’s fees, shall be charged
to the vendor if negligence is found on the part of the vendor.
Access to Inspect
Division shall have the right and authority to inspect at any reasonable time any food preparations, packaging and storage areas, and the food
containers used in transporting prepared meals and other food supplies to Division sites to determine the adequacy of sanitation and
maintenance practices. Designated Division staff will conduct an annual inspection of the vendors facility using a Division Monitoring Tool
with a written report of finding submitted to the vendor for review. Both parties shall meet and/or talk quarterly to review contract
performance.
Substitute Performance
The County reserves the right, at their sole discretion, to reject the entire meal, or a portion/percentage of the meal (bread or bread alternate,
vegetable, fruit, milk or milk alternate, meat or meat alternate, fats, oils, sweets, desserts etc.) and the vendor must provide a substitution
within one (1) hour of the rejection by the County. Should the vendor not deliver the replacement product for the whole meal or a component
of the meal within one (1) hour, the vendor shall issue a credit for the entire meal.
In the event the vendor fails to perform any required service under the contract, including food or meal preparation, packaging, delivery,
nutritional value, or quality and safety of the final product, the County reserves the right to obtain substitute performance. The County reserves
the right to deduct the cost of such substitute performance from the vendor’s payments. The vendor may be exempt from this provision if
such exemption is granted by the County’s project manager, in writing, prior to any delays or as a result of an act of nature.
Beyond the standards set forth in this scope of work previously, food quality is defined as the characteristics of food that are acceptable to
consumers of this Senior Food Program, including, but not limited to appearance (size, shape, color, gloss, and consistency), texture, and
flavor.
Meal Payment
Department will pay the vendor for the actual number of meals received and accepted by Department during the monthly billing period.
A monthly invoice from each vendor will reflect the following:
1. Total number of meals ordered.
2. Amount charged per meal.
3. Credit(s) for rejected whole meals or portion of meals that were below acceptable temperature which were not replaced within
the one (1) hour of rejection.
4. Amount of total invoice.
5. Purchase Order number must be included on all invoices
Original monthly invoices are to be submitted to bbcapclerk@collierclerk.com and the Community and Health Services Division Grants
Coordinator by the fifth day of the following month.
Pre-Contract Start Date Meeting
A meeting shall be held with the winning bidder to discuss the contract operational requirements. This will include but are not limited to:
supply ordering, invoicing, meal counts, meal packing, correspondence, and cooler and supply storage.
Subcontracting
No part of this agreement may be assigned or subcontracted by the vendor without prior written approval by Division. If approved
subcontracting shall be strictly 15% mark-up on cost.
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Packet Pg. 1510 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
Gratuities
The vendor certifies that they have not given any gifts, gratuities, or special compensation to any Department employee prior to the award of
this contract and shall further certify that no gifts, gratuities, or special compensation shall be given to any Department employee during the
term of this contract.
The vendor certifies that they will not accept any gifts, gratuities, or special compensation from clientele during the term of this contract.
Civil Rights Compliance
The vendor certifies that it will conform to the applicable provisions of the Federal Civil Rights Act of 1964, as amended, and the Americans
with Disabilities Act.
During the performance of this contract, the vendor agrees as follows:
• Not to discriminate against any employee or applicant for employment because of race, religion, color, sex, national origin, or
disabilities, except where religion, sex or national origin is a bona fide occupational qualification reasonably necessary to the
normal operations.
• Post in conspicuous places notices setting forth the provisions of the nondiscrimination clause. This shall be made available to
employees and applicants for employment.
• In all solicitations or advertisements for employees placed by or on behalf of the vendor, will state that such vendor is an equal
opportunity employer.
• Notices, advertisements and solicitations placed in accordance with federal law, rule or regulations shall be deemed sufficient
for the purpose of meeting these requirements.
• Include the provisions of #1 above in every subcontract or purchase order over $10,000 so that the provisions will be binding
upon each subcontractor or vendor.
The Vendor must submit a bid for all meal services.
Additional Requirements
Computer-assisted Nutrient Analysis
a. Documentation using computer-assisted nutrient analysis shall include the following nutrients to ensure menu
adequacy:
• Macro-nutrients: calories, protein, carbohydrate, fat, saturated fat, fiber and sodium; and,
• Micro-nutrients: vitamins A, C, E, thiamin, riboflavin, B6, folate, calcium, iron, magnesium, sodium,
and zinc.
b. Computer-assisted nutrient analysis is required when one or more meal(s) deviates from the meal pattern (i.e.
menu does not provide all components or does not provide
the required serving sizes).
c. It is required that all computer-assisted nutrient analyzed menus include at least three of the required six meal
components. Meal components are: bread/bread alternate,
vegetable, fruit, meat/meat alternate, milk/milk alternate and dessert.
d. Computer-assisted nutrient analysis menus shall ensure that the average nutrient value of meals provided in any
one week provide at least the minimum 33% of the
RDA/AI values as indicated in the Daily Nutrient Requirement Table. For example:
• If a provider serves one meal a day to a client and that center is only open two days per week, the average is
obtained by adding the nutrient information from the two
meals together and dividing by two;
• If a provider serves one meal per day to a client and that center serves meals five days a week, the average is
obtained by adding the nutrient information from all meals together and dividing by five;
• If a provider serves two meals per day to a client, five days per week, the average is obtained by adding the
nutrient information from all meals together and dividing by ten and all daily menus must provide 2/3 RDA; or,
• If a provider serves three meals per day, five days a week, each day’s menu must provide 100% the RDA and
the average of the fifteen meals must equal 33% RDA.
e. Vitamin and mineral supplements or dietary supplements shall not be included in menus under any circumstance or
situation.
f. Computer-Assisted Nutrient Analysis Requirements
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Packet Pg. 1511 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
Content 3 meals/day
100% RDA/AI
2 meals/day
66% RDA/AI
1 meal/day
33% RDA/AI
Macronutrient
Kilocalories1 (Kcal) 2300 1534 767
Protein1 (gm) 63 42 21
Carbohydrate1, 2 (gm)
(or 55% Kcal)
315 210 105
Fat1 (gm) (or 30% Kcal) 75 50 25
Macro. Components
Saturated Fat1, 2 (gm)
(or 10% Kcal)
25 16 8
Dietary Fiber3 (gm) 20-35 13-23 7-12
Vitamins
Vitamin A (mg) 900 600 300
Vitamin C (mg) 90 60 30
Vitamin E (mg) 15 10 5
Thiamin (mg) 1.2 .8 .4
Riboflavin (mg) 1.3 0.86 0.43
Vitamin B6 (mg) 1.7 1.2 .6
Folate (mg) 400 267 133
Minerals
Sodium1 (mg) 2400 1600 1000
Calcium (mg) 1200* 800* 400*
Iron (mg) 8 5.3 2.7
Magnesium (mg) 420 280 140
Zinc (mg) 11 7.3 3.7
* The most current Recommended Dietary Allowances (RDAs) are used where available followed by the Adequate Intakes
(AIs).
1 The 1989 RDAs are used when no new Dietary Reference Intakes have been established, i.e.,
for energy, protein, and other macronutrients.
Ensure that either meal plan components shall:
g. Meet or exceed the guidelines listed in this section, and
h. A food item that is included in more than one food group can only be counted for one food group in a meal.
For example, dried beans would not count as the meat alternate and vegetable in the same meal, cottage cheese would not
count for both meat and milk alternate in the same meal. One serving of fruit cannot count as a dessert and a fruit serving in the
same meal.
Provide for:
i. Bread or Bread Alternate: A serving of bread is generally one slice (1 ounce) or ½ cup pasta
or grain product.
i. A variety of enriched and/or whole-grain bread products, particularly those high in fiber, are
recommended.
ii. Bread alternates do not include starchy vegetables such as potatoes, sweet potatoes, yams or plantains.
These are part of the vegetable food group.
iii. Bread and bread alternates include but are not limited to:
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Packet Pg. 1512 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
• 1 small muffin, 2 ounces 1 small sandwich bun
• 2" cube cornbread ½ cup cooked cereal
• 1 biscuit, 2.5” diameter 4 crackers
• 1 waffle, 7” diameter ½ large sandwich bun
• 1 slice French toast 3/4 cup ready to eat cereal
• ½ English muffin 2 graham cracker squares
• 1 tortilla, 6” diameter ½ cup bread dressing/stuffing
• 2 pancakes, 4” diameter ½ cup pasta, noodles, rice
• ½ bagel
j. Vegetables:
i. A serving of vegetable (including dried beans, peas and lentils) is generally 1 cup raw leafy vegetable; ½ cup other
cooked or raw; or ¾ cup 100% vegetable
juice (a ½ cup 100% vegetable juice may be served if ¾ cup pre-packed servings are not available).
ii. Fresh or cooked frozen vegetables are preferred.
iii. Vegetables as a primary ingredient in soups, stews, casseroles or other combination dishes should total ½ cup.
k. Fruits:
i. A serving of fruit is generally a medium apple, banana, orange, or pear; ½ cup chopped, cooked, or canned fruit; or
¾ cup 100% fruit juice (a ½ cup serving of 100% fruit juice may be served if ¾ cup pre- packed servings are not
available).
ii. Fresh, frozen, or canned fruit are preferably packed in juice, light syrup or without sugar.
l. Milk or Milk Alternate:
i. One cup whole, low fat, reduced fat, skim, or lactose-free milk fortified with Vitamins A and D should be used.
ii. Low-fat or skim milk is recommended for the general population.
iii. Powdered dry milk or evaporated milk may be served at congregate meal sites but not for the main meal except for
cultural or religious reasons. Each
powdered milk or evaporated milk serving size must be equivalent to one cup of milk.
iv. Milk alternates may be provided in place of milk and include (for the equivalent of one cup of milk): v.
• 1 cup yogurt • 1½ cups cottage cheese
• 1½ ounces natural or 2 ounces processed cheese • 1 ½ cups ice milk/ice cream
• 8 ounces tofu (processed with calcium salt)
m. Meat or Meat Alternate:
i. Three ounces of meat, poultry, fish, or the equivalent of other high protein foods (as noted below) in combination
may be used. Meat serving weight is the edible portion, not including skin, bone, or coating.
ii. Three ounces equivalents of other high protein foods include:
3 eggs 1 ½ cups tofu
3/4 cup cooked dried beans, peas or lentils 3 ounces cheese (nutritionally equivalent measure of
pasteurized process cheese food, spread, or product or
alternate or substitute cheeses)
6 tablespoons peanut butter or 1 cup nuts 3/4 cup tuna fish
3/4 cup cottage cheese
iii. Except to meet cultural and religious preferences and for emergency meals, avoid serving dried beans, peas or
lentils, peanut butter or peanuts, and tofu for consecutive meals or on consecutive days.
iv. Imitation cheese (which the FDA defines as one not meeting nutritional equivalency requirements for the natural,
non-imitation product) cannot be served as meat alternates.
v. To limit the sodium content of the meal, serve no more than once a week cured and processed meats (ham,
smoked or Polish sausage, corned beef, wieners, luncheon meats, or dried beef).
n. Fats, oils and sweets:
i. Include traditional meal accompaniments as appropriate, e.g., condiments, spreads, garnishes. Examples include:
mustard and/or mayonnaise with a meat sandwich, tartar sauce with fish, and salad dressing with tossed salad.
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Packet Pg. 1513 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
ii. Fats used in food preparation and which are served should be limited. Fats should be from primarily vegetable
sources and in a liquid or soft (spreadable) form that are lower in hydrogenated fat, saturated fat, and cholesterol.
The use of butter or fortified margarine, either in the cooking of the vegetables or as a spread for the bread is optional
because of the emphasis on reducing fat content of the meals.
g. Desserts:
i. Preferred desserts include fruit and low- fat products made with whole grains and/or low fat milk;
ii. Pudding made with milk and/or ice cream or ice milk or frozen yogurt should be served at least once a week;
iii. Baked goods such as those listed below should be limited to twice per week; and
Cake Fruit cobbler or crisp
Cookie Pastry/sweet bread (danish or donut)
Brownie Pie
iv. Serving size shall conform to either a ½ cup or manufacturer’s serving size or the standardized recipes
serving size.
Additional Items/Services: The County’s project manager and vendor may add additional related items and/or services to this
contract upon satisfactory negotiation of price via amendment or change order.
No minimum or maximum: The services required by this contract shall include but not be limited to the items/services
described in the Specifications. The County shall order items/services as required but makes no guarantee as to the quantity,
number, type or distribution of items/services that will be ordered or required by this contract.
Invoices: Invoices shall contain details of services provided. A valid Collier County purchase order number must appear
on each invoice. Invoices shall be submitted to the ordering department at the conclusion of each transaction.
VENDOR CHECKLIST
***Vendor should check off each of the following items as the necessary action is completed (please see, Form 2: Vendor Check
List):
The Solicitation Submittal has been signed.
The Solicitation Pricing Document (Bid Schedule/Quote Schedule/Proposal Pricing/etc.) has been completed and attached.
The vendor must submit its three most recent sanitation inspections reports and may not have had any closures.
All applicable forms have been signed and included, along with licenses to complete the requirements of the project.
Any addenda have been signed and included.
Affidavit for Claiming Status as a Local Business, if applicable.
Division of Corporations - Florida Department of State – http://dos.myflorida.com/sunbiz/ (If work performed in the State).
E-Verify/Immigration Affidavit (Memorandum of Understanding).
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Packet Pg. 1514 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.A FEDERAL CONTRACT PROVISIONS
FCP-1
FEDERAL UNITED STATE DEPARTMENT OF AGING
AND
FLORIDA DEPARTMENT OF ELDER AFFAIRS
The supplemental conditions contained in this section are intended to cooperate with, to supplement, and
to modify the general conditions and other specifications. In cases of disagreement with any other section
of this contract, the Supplemental Conditions shall govern.
Contractor means an entity that receives a contract.
The services performed by the awarded Contractor shall be in compliance with the provisions of 45 Code
of Federal Regulations (CFR) 75 and/or 45 CFR Part 92, 2 CFR Part 200 and other applicable regulations.
It shall be the awarded Contractor’s responsibility to acquire and utilize the necessary manuals and
guidelines that apply to the work required to complete this project. In general,
1) The contractor (including all subcontractors) must insert these contract provisions in each lower
tier contracts ( e.g. subcontract or sub-agreement);
2) The contractor (or subcontractor) must incorporate the applicable requirements of these contract
provisions by reference for work done under any purchase orders, rental agreements and other
agreements for supplies or services;
3) The prime contractor is responsible for compliance with these contract provisions by any
subcontractor, lower-tier subcontractor or service provider.
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Packet Pg. 1515 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.A FEDERAL CONTRACT PROVISIONS
FCP-2
FEDERAL CONTRACT PROVISIONS
Administrative, contractual, or legal remedies (Ref. 41 U.S.C. 1908, 2 CFR § 200 Appendix II (A)
Unless otherwise provided in this contract, all claims, counter-claims, disputes and other matters in
question between the local government and the contractor, arising out of or relating to this contract, or the
breach of it, will be decided by arbitration, if the parties mutually agree, or in a Florida court of competent
jurisdiction.
Access to Records and Reports (Reference: 2 CFR § 200.333, 2 CFR § 200.336)
The contractor/vendor agrees to maintain all books, records, accounts and reports required under this
contract for a period of not less than three years after the date of termination or expiration of this contract,
except in the event of litigation or settlement of claims arising from the performance of this contract, in which
case the Contractor agrees to maintain same until the Purchaser, the Grantor Administrator, the Comptroller
General, or any of their duly authorized representatives, have disposed of all such litigation, appeals, claims
or exceptions related thereto. Furthermore, the County shall maintain written policies and procedures for
computer system backup and recovery and shall have the same requirement of its Contractors.
No Government Obligation to Third Parties - The Federal Government is not a party to this contract and
is not subject to any obligations or liabilities to the non-Federal entity, contractor, or any other party
pertaining to any matter resulting from the contract.”
Program Fraud and False or Fraudulent Statements of Related Acts The contractor acknowledges that
31 U.S.C. Chap. 38 (Administrative Remedies for False Claims and Statements) applies to the contractor’s
actions pertaining to this contract.”
Clean Air and Federal Water Pollution Control Acts (Reference: 2 CFR § 200 Appendix II (G))
Contracts and subgrants of amounts in excess of $150,000 shall contain a provision that requires the
Contractor or recipient to comply with all applicable standards, orders, or requirements issued pursuant to
the Clean Air Act (42 U.S.C. 7401–7671q) and the Federal Water Pollution Control Act as amended (33
U.S.C. 1251–1387). Violations must be reported to the Federal awarding agency and the Regional Office
of the Environmental Protection Agency (EPA).
Energy Policy and Conservation Act - (Reference 2 CFR § 200 Appendix II (H)
The contractor shall comply with any mandatory standards and policies relating to energy efficiency which
are contained in the F l o r i d a state energy conservation plan issued in compliance with the Energy
Policy and Conservation Act (Pub. L. 94-163, 89 Stat. 871, 42 U.S.C Section 6201)
Debarment and Suspension (Reference 2 CFR § 200 Appendix II (I)
Contract awards that exceed the small purchase threshold and certain other contract awards shall not be
made to parties listed on the government wide Excluded Parties List System in the System for Award
Management (SAM), in accordance with the OMB guidelines at 2 CFR 180 that implement Executive Orders
12549 (3 CFR Part 1986 Comp., p. 189) and 12689 (3 CFR Part 1989 Comp., p. 235), ‘‘Debarment and
Suspension.’’ The Excluded Parties List System in SAM contains the names of parties debarred,
suspended, or otherwise excluded by agencies, as well as parties declared ineligible under statutory or
regulatory authority other than Executive Order 12549. The successful bidder, by administering each lower
tier subcontract that exceeds $25,000 as a “covered transaction”, must verify each lower tier participant of
a “covered transaction” under the project is not presently debarred or otherwise disqualified from
participation in this federally assisted project.
Byrd Anti-Lobbying Amendment (31 U.S.C. 1352) (Reference 2 CFR § 200 Appendix II (J)
Vendors must certify it will not and has not used Federal appropriated funds have been paid or will be paid,
by or to any person or organization for influencing or attempting to influence an officer or employee of an
agency, a Member of Congress, an officer or employee of Congress, or an employee of a Member of
Congress in connection with the awarding of any Federal contract, the making of any Federal grant, the
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Packet Pg. 1516 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.A FEDERAL CONTRACT PROVISIONS
FCP-3
making of any Federal loan, the entering into of any cooperative agreement, and the extension,
continuation, renewal, amendment, or modification of any Federal contract, grant, loan, or cooperative
agreement. The certification includes any lobbying with non-Federal funds that takes place in connection
with obtaining any Federal award.
Procurement of Recovered Materials (Reference 2 CFR § 200.322)
Contractor and subcontractor agree to comply with Section 6002 of the Solid Waste Disposal Act, as
amended by the Resource Conservation and Recovery Act, and the regulatory provisions of 40 CFR Part
247. (1) In the performance of this contract, the Contractor shall make maximum use of products containing
recovered materials that are EPA designated items unless the product cannot be acquired (i) Competitively
within a timeframe providing for compliance with the contract performance schedule; (ii) Meeting contract
performance requirements; or (iii) At a reasonable price. (2) Information about this requirement is available
at EPA's Comprehensive Procurement Guidelines web site, http://www.epa.gov/. The list of EPA-designate
items is available at https://www.epa.gov/smm/comprehensive‐procurement‐guideline‐cpg‐program.
Diversity (Reference 2 CFR § 200.321)
The County is dedicated to fostering the continued development and economic growth of small, minority-,
women-, and service-disabled veteran business enterprises. All contracting and subcontracting
opportunities afforded by this solicitation/contract are strongly encouraged to contribute as both Contractors
and Sub-Contractors. Firms may be required to submit documentation addressing diversity and describing
the efforts being made to encourage the participation of small, minority-, women-, and service-disabled
veteran business enterprises. Information on Certified Minority Business Enterprises (CMBE) and Certified
Service-Disabled Veteran Business Enterprises (CSDVBE) is available from the Office of Supplier Diversity
at:
http://dms.myflorida.com/other_programs/office_of_supplier_diversity_osd/
Termination for Cause and Convenience
See County’s Standard Terms and Conditions.
Nondiscrimination-Civil Rights Compliance
The Contractor will 1. not discriminate against any person in the provision of services or benefits under this
contract or in employment because of age, race, religion, color, disability, national origin, marital status or
sex in compliance with state and federal law and regulations. 2. Assumes others with whom it arranges to
provide services or benefits in connection with any of its programs and activities are not discriminating
against clients or employees because of age, race, religion, color, disability, national origin, marital status
or sex. And 3. Assures others with whom it arranges to provide services or benefits to participants or
employees in connection with any of its programs and activities are not discriminating against those
participants or employees in violation of the above statutes, regulations, guidelines, and standards.
Computer Use and Social Media Policy
The Florida Department of Elder Affairs has implemented a Social Media Policy, in addition to its Computer
Use Policy, which applies to all employees, contracted employees, consultants, OPS and volunteers,
including all personnel affiliated with third parties, such as, but not limited to, contractors and
subcontractors. Any entity that uses the Department’s computer resource systems must comply with the
Department’s policy regarding social media. Social Media includes, but is not limited to blogs, podcasts,
discussion forums, Wikis, RSS feeds, video sharing, social networks like MySpace, Facebook and Twitter,
as well as content sharing networks such as flickr and YouTube. This policy is available on the Department’s
website at: http://elderaffairs.state.fl.us/doea/financial.php
STATE CONTRACT PROVISIONS
Discriminatory Vendors List
In accordance with Section 287.134, Florida Statutes, an entity or affiliate who has been placed on the
discriminatory vendor list may not submit a bid on a contract to provide any goods or services to a public
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EXHIBIT I.A FEDERAL CONTRACT PROVISIONS
FCP-4
entity, may not submit a bid on a contract with a public entity for the construction or repair of a public building
or public work, may not submit bids on leases of real property to a public entity, may not be awarded or
perform work as a contractor, supplier, subcontractor, or consultant under a contract with any public entity,
and may not transact business with any public entity.
Inspector General Cooperation
The Parties agree to comply with Section 20.055(5), Florida Statutes, for the inspector general to have
access to any records, data and other information deemed necessary to carry out his or her duties and
incorporate into all subcontracts the obligation to comply with Section 20.055(5), Florida Statutes.
Equal Employment Opportunity
The Contractor shall not discriminate against any employee or applicant for employment because of race,
age, creed, color, sex or national origin. The Agency will take affirmative action to ensure that applicants
are employed, and that employees are treated during employment, without regard to their race, age, creed,
color, sex, or national origin. Such action shall include, but not be limited to, the following: Employment
upgrading, demotion, or transfer; recruitment or recruitment advertising; layoff or termination; rates of pay
or other forms of compensation; and selection for training, including apprenticeship. Contractors must insert
a similar provision in all subcontracts, except subcontracts for standard commercial supplies or raw
materials.
Interest of Members of Congress
No member of or delegate to the Congress of the United States shall be admitted to any share or part of
this contract or to any benefit arising therefrom.
Interest of Public Officials
No member, officer, or employee of the public body or of a local public body during his tenure or for two
years thereafter shall have any interest, direct or indirect, in this contract or the proceeds thereof. For
purposes of this provision, public body shall include municipalities and other political subdivisions of States;
and public corporations, boards, and commissions established under the laws of any State.
Interest of Public Officials
No member, officer, or employee of the MPO or of a local public body during his tenure or for two years
thereafter shall have any interest, direct or indirect, in this contract or the proceeds thereof.
Lobbying
No funds received pursuant to this Agreement may be expended for lobbying the Legislature, the judicial
branch or a state agency.
EVerify
Vendors/Contractors/Subcontractors: 1. shall utilize the U.S. Department of Homeland Security's E-Verify
system to verity the employment eligibility of all new employees hired by the Vendor/Contractor during the
term of the contract; and 2. shall expressly require any subcontractors performing work or providing services
pursuant to the state contract to likewise utilize the U.S. Department of Homeland Security's E-Verify system
to verify the employment eligibility of all new employees hired by the subcontractor during the contract term.
Inspections (Meals)
The vendor must agree to notify the Nutrition Provider within 24 hours of any sanitation inspection and
provide a copy of the report.
16.D.6.f
Packet Pg. 1518 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.B GRANT CERTIFICATIONS AND ASSURANCES
GCA - 1
GRANT CERTIFICATIONS AND ASSURANCES
THE FOLLOWING DOCUMENTS NEED TO BE RETURNED WITH SOLICIATION DOCUMENTS
BY DEADLINE TO BE CONSIDERED RESPONSIVE
1. Certification Regarding Debarment, Suspension, and Other Responsibility Matters - Primary Covered
Transactions
2. Certification regarding Lobbying
3. Conflict of Interest
4. Anticipated DBE, M/WBE or VETERAN Participation Statement
5. Opportunity List for Commodities and Contractual Services and Professional Consultant Services
6. Acknowledgement of Grant Terms and Conditions
7. Scrutinized Companies Certification
16.D.6.f
Packet Pg. 1519 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.B GRANT CERTIFICATIONS AND ASSURANCES
GCA - 2
COLLIER COUNTY
Certification Regarding Debarment, Suspension, and Other Responsibility Matters
Primary Covered Transactions
(1) The prospective primary participant certifies to the best of its knowledge and belief, that it and its principals:
(a) Are not presently debarred, suspended, proposed for debarment, declared ineligible, or voluntarily
excluded from covered transactions by any Federal department or agency;
(b) Have not within a three-year period preceding this proposal been convicted of or had a civil judgment
rendered against them for commission of fraud or a criminal offense in connection with obtaining,
attempting to obtain, or performing a public (Federal, State or local) transaction or contract under a
public transaction; violation of Federal or State antitrust statutes or commission of embezzlement, theft,
forgery, bribery, falsification or destruction of records, making false statements, or receiving stolen
property;
(c) Are not presently indicted for or otherwise criminally or civilly charged by a governmental entity
(Federal, State or local) with commission of any of the offenses enumerated in paragraph (l)(b) of this
certification; and
(d) Have not within a three-year period preceding this application/proposal had one or more public
transactions (Federal, State or local) terminated for cause or default.
(2) Where the prospective primary participant is unable to certify to any of the statements in this certification,
such prospective participant shall attach an explanation to this proposal.
__________________________ ________________________________________
Name Project Name
__________________________ ________________________________________
Title Project Number
__________________________ ________________________________________
Firm Tax ID Number
________________________________________
DUNS Number
_________________________________________________________________________
Street Address, City, State, Zip
__________________________________
Signature
16.D.6.f
Packet Pg. 1520 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.B GRANT CERTIFICATIONS AND ASSURANCES
GCA - 3
COLLIER COUNTY
Certification Regarding Lobbying
The undersigned ___________________________________ (Vendor/ Contractor) certifies, to the best of his or
her knowledge and belief, that:
(1) No State appropriated funds have been paid or will be paid, by or on behalf of the undersigned, to any person
for influencing or attempting to influence an officer or employee of an agency, a member of the Legislature, an
officer or employee of the judicial branch, or an employee of a State agency in connection with the awarding of
any State contract, the making of any State grant, the making of any State loan, the entering into of any
cooperative agreement, and the extension, continuation, renewal, amendment, or modification of any State
contract, grant, loan, or cooperative agreement.
(2) No grantee, nor its persons or affiliates, may employ any person or organization with funds received
pursuant to any State agreement for the purpose of lobbying the Legislature, the judicial branch, or a State
agency. The purpose of lobbying includes, but is not limited to, salaries, travel expenses and per diem, the cost
for advertising, including production costs; postage; entertainment; and telephone and telegraph; and association
dues. The provisions of this paragraph supplement the provisions of section 11.062, Florida Statutes, which is
incorporated by reference into this solicitation, purchase order or contract.
(3) The undersigned shall require that the language of this certification be included in the award documents for
all subawards at all tiers (including subcontracts, subgrants, and contracts under grants, loans, and cooperative
agreements) and that all subrecipients shall certify and disclose accordingly.
The Vendor/Contractor, _______________________________, certifies or affirms the truthfulness and
accuracy of each statement of its certification and disclosure, if any. In addition, the Contractor understands and
agrees that the provisions of 11.062, Florida Statutes., apply to this certification and disclosure, if any.
Name of Authorized Official
Title
Signature of Vendor/Contractor's Authorized Official
Date
16.D.6.f
Packet Pg. 1521 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.B GRANT CERTIFICATIONS AND ASSURANCES
GCA - 4
COLLIER COUNTY
Conflict of Interest Certification
_______________________
Collier County Solicitation No.
I, ________________________________________, hereby certify that to the best of my knowledge, neither I
nor my spouse, dependent child, general partner, or any organization for which I am serving as an officer,
director, trustee, general partner or employee, or any person or organization with whom I am negotiating or have
an arrangement concerning prospective employment has a financial interest in this matter.
I further certify to the best of my knowledge that this matter will not affect the financial interests of any member
of my household. Also, to the best of my knowledge, no member of my household; no relative with whom I
have a close relationship; no one with whom my spouse, parent or dependent child has or seeks employment;
and no organization with which I am seeking a business relationship nor which I now serve actively or have
served within the last year are parties or represent a party to the matter.
I also acknowledge my responsibility to disclose the acquisition of any financial or personal interest as described
above that would be affected by the matter, and to disclose any interest I, or anyone noted above, has in any
person or organization that does become involved in, or is affected at a later date by, the conduct of this matter.
Name Signature
Position Date
Privacy Act Statement
Title I of the Ethics in Government Act of 1978 (5 U.S.C. App.), Executive Order 12674 and 5 CFR Part 2634,
Subpart I require the reporting of this information. The primary use of the information on this form is for review
by officials of The Justice Department to determine compliance with applicable federal conflict of interest laws
and regulations. Additional disclosures of the information on this report may be made: (1) to a federal, state or
local law enforcement agency if the Justice Department becomes aware of a violation or potential violation of
law or regulations; (2) to a court or party in a court or federal administrative proceeding if the government is a
party or in order to comply with a judge-issued subpoena; (3) to a source when necessary to obtain information
relevant to a conflict of interest investigation or decision; (4) to the National Archives and Records
Administration or the General Services Administration in records management inspections; (5) to the Office of
Management and Budget during legislative coordination on private relief legislation; and (6) in response to a
request for discovery or for the appearance of a witness in a judicial or administrative proceeding, if the
information is relevant to the subject matter. This confidential certification will not be disclosed to any
requesting person unless authorized by law. See also the OGE/GOVT-2 executive branch-wide Privacy Act
system of records.
16.D.6.f
Packet Pg. 1522 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.B GRANT CERTIFICATIONS AND ASSURANCES
GCA - 5
16.D.6.f
Packet Pg. 1523 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.B GRANT CERTIFICATIONS AND ASSURANCES
GCA - 6
16.D.6.f
Packet Pg. 1524 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.B GRANT CERTIFICATIONS AND ASSURANCES
GCA - 7
COLLIER COUNTY
Acknowledgement of Terms, Conditions and Grant Clauses
Flow Down of Terms and Conditions from the Grant Agreement
Subcontracts: If the vendor subcontracts any of the work required under this Agreement, a copy of the
signed subcontract must be available to the Department for review and approval. The vendor agrees to
include in the subcontract that (1) the subcontractor is bound by the terms of this Agreement, (ii) the
subcontractor is bound by all applicable state and federal laws and regulations, and (iii) the subcontractor
shall hold the Department and Recipient harmless against all claims of whatever nature arising out of the
subcontractor’s performance of work under this Agreement, to the extent allowed and required by law. The
recipient shall document in the quarterly report the subcontractor’s progress in performing its work under
this agreement. For each subcontract, the Recipient shall provide a written statement to the Department as to
whether the subcontractor is a minority vendor as defined in Section 288.703, Fla. Stat.
Certification
On behalf of my firm, I acknowledge, and agree to perform all of the specifications and grant requirements
identified in this solicitation document(s).
Vendor/Contractor Name ______________________________
Date __________________
Authorized Signature ___________________________________________________________
Address _____________________________________________________________________
Solicitation/Contract # ____________________________
16.D.6.f
Packet Pg. 1525 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
EXHIBIT I.B GRANT CERTIFICATIONS AND ASSURANCES
GCA - 8
COLLIER COUNTY
Scrutinized Companies Certification
The undersigned (Vendor/ Contractor) certifies, to the best of his
or her knowledge and belief, that it is not listed on the
Scrutinized Companies with Activities in Sudan List,
Scrutinized Companies with Activities in the Iran Petroleum Energy Sector List, and/or
Scrutinized Companies with Activities in Israel List (eff. 10.1.2016), pursuant to Section 215.473,
F.S.
The subcontractor further agrees the County may immediately terminate this contract for cause if the
vendor/contractor is found to have submitted a false certification or is placed on the Scrutinized Companies list
during the term of the contract.
Name of Authorized Official
Title
Signature of Vendor/Contractor's Authorized Official
Date
16.D.6.f
Packet Pg. 1526 Attachment: 19-7500 Solicitation with Grant Conditions (8464 : RFP #19-7500 GA Foods)
RESPONSE TO Solicitation No. 19-7500
SENIOR FOOD PROGRAM
Collier County
Board of County Commissioners
Proposal Prepared by
GA Foods
Executive Summary
GA Food Service of Pinellas County, Inc. located at 12200 32nd Court North, St. Petersburg,
Florida 33716 is submitting this proposal to provide meals to Collier County clients. Our company,
with more than 45 years of experience in providing meals and services for senior nutrition
projects throughout the country, will serve all nutrition provider sites of Collier County with meals
prepared from both its Ft. Myers kitchen, located at 5501 Division Drive, Billy Creek Industrial Park,
Ft. Myers, Florida 33905, and its USDA manufacturing facility in St. Petersburg.
GA Foods takes a special pride in serving senior programs with extra efforts devoted to meal
planning by our registered dietitians; the development of special flavors by our award winning
master chef; and the provision of services using specially screened and trained personnel and
state-of-the-art vehicles and technology. Our proprietary technology not only supports the
delivery process, but allows users to individualize invoicing and reporting to meet specific
requirements.
Finally, GA Foods will provide and maintain the necessary equipment (e.g. coolers, warming
units, etc.) at each nutrition site to ensure appropriate meal temperatures during holding
periods, and to ensure food safety and convenience in serving hot and shelf stable meals.
In conclusion, GA Foods is a full service meal caterer dedicated to serving the needs of older
adult and special need populations that Collier County serves. Equally, we strive to provide a
high quality of service to our customer (the nutrition provider) in recognition of their importance
in our success.
Corporate Structure
GA Foods is a private for-profit company that was incorporated and registered within the State
of Florida in 1973 as G.A. Food Service of Pinellas County, Inc. The corporate structure of the
company is governed by the two principal owners: Kenneth LoBianco, and Glenn Davenport.
Currently Mr. Kenneth LoBianco serves as the company’s CEO and Mr. Glenn Davenport serves
as the President.
Our corporate office is located at 12200 32nd Court North, St. Petersburg, Florida where it
operates a 190,000 square foot USDA inspected and approved food manufacturing and
distribution center. Beyond its corporate manufacturing facility, GA Foods operates an
additional 5 kitchens within the State of Florida, 1 kitchen within the State of Georgia, 1 kitchen
within the State of Missouri, and 7 kitchens within the State of Alabama.
The organization operates via six internal departments: Fiscal, IT, Operations, Human Resources,
Marketing and Sales. Each unit will have a role in the oversight and/or performance of this
contract. An organizational chart has been included as one of the attachments with this
proposal.
Experience
GA Foods began its operations in St. Petersburg, Florida, in 1973, serving 400 meals per day as a
hot meal caterer to an Older Americans Act funded nutrition programs in Pinellas County. As a
result of GA Foods’ favorable reputation of quality and customer service, it quickly expanded its
services to be statewide, providing both hot home delivered meals and hot bulk food deliveries
to each nutrition site.
While its foundation may have begun with hot catered meals, GA Foods quickly recognized that
the majority of programs that it served needed a solution to address decreasing financial and
staffing resources. After much consideration and research, GA Foods determined that it could
create greater efficiencies for its customers through the production of frozen meals.
This new frozen line of entrees (proteins and vegetables) would ultimately enable senior nutrition
programs across the State of Florida and the country the ability to prepare their own meals, in
their own kitchens, but at a reduced cost. Such cost savings would be made possible through
the elimination of wastes associated with raw food, fewer kitchen staff needed for the
preparation process, and an overall reduction of “over-ordering” associated with last minute
meal counts. At the same time, each nutrition program would be assured that, matched with
the proper complements, their meals met nutrition guidelines and provided great taste.
Therefore, in 1985 GA Foods built a modern, new 140,000 square foot manufacturing and
distribution center at its St. Petersburg site. The founders included a state-of-the art Frigo flash
freezer which enabled not only faster production times, but a safer technique to promote food
safety and sanitation. This, along with the incorporation of on-site USDA supervision, meant that
our meals could be served nationwide. Today, this facility manufactures approximately 60,000
meals per day.
More recently, we have added an additional 50,000 square feet to the St. Petersburg facility.
Our new building has afforded greater distribution warehousing capabilities.
Soon after our frozen food manufacturing began, GA Foods, yet again, empowered senior
nutrition programs with the innovation of our Total Meal System (TMS). Our TMS was the first in the
industry to incorporate a complete frozen meal (entrée, breads, milk, juices, desserts, etc.) into a
conveniently sized multi-meal pack. This innovation was not only desirable for the nutrition
program with respect to the ease of the delivery, but more importantly, to the client receiving
the meals. Now the client was empowered to heat their own meal (via a microwave, a
conventional, or a convection oven) at a time most convenient for their schedule resulting in
higher client satisfaction ratings and higher nutrition outcomes.
Our expansion into the role of a nationwide vendor has allowed us to develop other areas of
specialization, as well. We quickly became a respected provider with both the logistical
expertise of shipping frozen product at state and national levels, as well as developing local
distribution models for providers in the delivery of meals to their home-delivered meal clients.
Despite our growth at a national level, GA Foods has maintained its dedication to senior nutrition
programs in Florida. Today, our five kitchens throughout the state serve more than 25,000 hot
meals each day; we serve the traditional nutrition programs ranging from the most northern part
of the state to Key West, Florida; and our state-of-the-art Home Delivered Meals model provides
weekly deliveries of frozen meals to both OAA and Medicaid program clients located
throughout the entire state.
In summary, GA Foods:
• Is a food service management company with 45 years of experience in serving the
needs of Older Americans Act nutrition providers;
• Has a USDA approved and supervised facility in St. Petersburg, Florida which
manufactures more than 60,000 frozen and shelf stable meals per day;
• Is the largest vendor of hot meals to senior nutrition programs in Florida producing more
the 25,000 hot meals each day;
• Has developed superior logistical experience as a result of service to more than 30 states
in the continental US, not only guaranteeing that food products reach their destination
but do so in promoting the utmost food safety; and
• Is a pioneer in the development and servicing of statewide home-delivered meal
programs which include:
o Specially developed transport vehicles to ensure food safety,
o A dedicated Customer Care Center available to both case managers and
clients
o Specifically designed protocols to screen, select and train its delivery staff to
afford safe and effective deliveries.
Method of Assurance of Quality
GA Foods measures quality offered to its customers not only in the context of the food product,
but also in the quality of service it extends. Depending on the issue or concern, there may be
multiple members of the GA Foods team involved in the resolution, however, Mr. JJ Noel, our Ft.
Myers Unit Manager, will be designated as your initial contact point.
Should a concern pertain to poor quality, of food or shortages for products, originating in our Ft.
Myers facility, Mr. Noel will immediately assess the situation. All efforts will be made to replace or
provide additional meals within an appropriate time period, or if that is not possible, Mr. Noel
may offer shelf stable meals that meet the nutrition requirements or reimbursement if preferred.
Should the concern pertain to food products manufactured in our St. Petersburg facility, Mr. Noel
will refer the matter to Ms. Paula Ardila, our Quality Assurance/HACCP Manager. Upon receiving
notification of the concern, Ms. Ardila will review the situation and determine what actions need
to occur. Her first priority is to ensure client safety, however for the longer term, she may
implement greater changes in company protocols.
As mentioned above, we take into consideration that quality assurance issues may also be
related to the actual services provided to our contracts by our own staff. Therefore, we take
special measures to learn where we might minimize the impact of service delivery on Collier
County staff members. An example of this is our practice is our requesting that our Field Service
Representatives (FSRs), our delivery drivers, call site managers to alert them of any possible traffic
delays, etc.
In other instances, we recognize that Collier County may benefit from our team member
expertise. That is why we encourage the Collier staff to view Mr. Noel as a resource. He
certainly is available to address concerns, but more importantly, he is a valuable asset in
meeting with your agency staff members or clients to discuss potential changes to your program
for the future.
Since GA Foods fully appreciates the value contributed by each of its customers, it has adopted
a client retention program called “Clients for Life” which was developed by Tenacity
Incorporated. The process establishes basic protocols such as a Transition Meeting with new
clients, and an annual Expectations Meetings thereafter which, position both organizations to
develop a clear understanding of both start-up and continuing relations and expectations.
Further, GA Foods utilizes these expectations to establish a figurative “grade card” to measure
performance for the upcoming period.
The Clients for Life process will be managed by Mr. David Karpan, Vice President of our Strategic
Account team. He will assure that a member of the GA Foods team is available to assist your
agency with any administrative/contract need; efficient billing and invoicing needs; technical
assistance with report generating needs; unresolved issues; or assisting in the development of
growth opportunities that may benefit both organizations.
Our team members are also available to assist in a limited fashion with other initiatives. A few
examples include best practices developed by our Marketing department in assisting customers
with a campaign of awareness for the transition to frozen meals; our IT department’s assistance
with client surveys; discussion of how GA Foods can creatively work in fund raising opportunities,
and the recruitment of volunteers.
In summary, our plan for addressing quality assurance is purposefully designed to provide an all-
inclusive experience. From food quality to our level of customer service, we want to ensure that
impact on your staff and clients is a positive “partner” type of experience.
Plan for Contingencies (equipment breakdown)
GA Foods recognizes the importance of contingency plans, particularly with the nature and the
characteristics of the food business. Our plan addresses occurrences in staffing, transportation
and food storage/heating equipment.
With respect to staffing issues, our plan accounts for vacations, illnesses, or unexpected
vacancies within both food preparation and food delivery personnel positions. Short term, or
unexpected incidents, can be covered by existing staff members who have been properly
cross-trained in a variety of tasks. Situations where absences or vacancies are longer in nature
will be addressed through the hiring of additional team members.
Failures in transportation equipment will be addressed in a two evaluative process. Should a
vehicle fail to perform due to a minor repairs being needed, a back-up vehicle from the Ft.
Myers fleet will be immediately substituted until the vehicle can be repaired and returned to
service. Situations where a vehicle has been damaged, or is need of major repairs that will
involve a longer period of time, will require an evaluation to determine whether a replacement
vehicle will be brought in from another service area; a temporary vehicle rental will be required;
or a replacement is merited. Despite the outcome, GA Foods’ national presence has afforded
a close working relationship with a major vehicle leasing/rental purveyor which enables our
company a greater advantage with respect to the availability of specialized equipment.
Failures experienced in heating equipment (Cres Cor products) are more easily addressed given
their portability. GA Foods team members can easily replace the faulty heating unit with a
spare maintained in our Ft. Myers facility. The failed unit will then be sent to our St. Petersburg
location, for repair or replacement. Likewise, should the Ft. Myers kitchen experience a
shortage in equipment, they may also pull from available equipment housed in our St.
Petersburg warehouse.
Menu Planning
To understand our approach to serving Collier County, it may be helpful to more fully address
our meal planning and preparation process which begins in our corporate office located in St.
Petersburg.
GA Foods employs a team of its own in-house dietitians and culinary staff to prepare menus and
meals to service its various customer segments. Staff address all compliance requirements from
the USDA nutritional guidelines for elderly nutrition programs while maintaining menu variety
driven by consumer preferences.
All menus are planned and analyzed with Horizon One Source Software, an approved USDA
menu planning tool. The software reports daily detailed nutrient analysis for all items scheduled
by day. Progress is being made in expanding the functionality of the detailed nutrient analysis in
providing line by line analysis for menu days and we anticipate utilization by the latter half of
2019.
The daily meals will be analyzed using said software. All menu/ food items and recipe analysis is
specific to our product and inventory line. Our company is a manufacturing facility in the senior
market business for over 40+ years and produces numerous branded trademarked products. The
products and recipes are proprietary to Sun Meadow/ GA Food Service due to the competitive
market and importance of this information in flavor profile, nutritional content, functionality and
consistency. It is important to note that each food product has designated cook and chill times
which are followed through the preparation process.
Similarly, our Ft. Myers team is supported by our same in-house GA Foods dietitians and master
chef in the development of menus and food products. However, a significant difference is the
ability of our dietitians to review the requests of Collier County so as to develop a more
specialized menu that better suits the likes/dislikes of their clients.
The same recipes, food items and sauces are developed for Ft. Myers applying the same
guidelines and requirements. Further, these recipes are computerized which allows FT. Myers
team members the ability to precisely adjust ingredients based on Collier meal counts for the
specific serving day. This not only allows compliance with regulations, but consistency within the
food product.
Description of Delivery
GA Foods will utilize a specially equipped truck to deliver meals to Collier County nutrition sites.
The meals are loaded into Cambro units to maintain meals at appropriate temperatures during
the transporting process. The truck is routed daily to meet the Collier required delivery times.
See attachment “Collier Transportation Detail” for route mapping and delivery times.
19 TMS 5 I
TOTAL MEAL SYSTEM – 5 Day Home Delivered Meals Master Menu Cycle I Effective: January-June 2019 11.20.18 DATES OF
SERVICE WEEK 1 TMS001045 Sidewalk Cafe 3 oz. Turkey and Cheese
Lasagna w Tomato Sauce and
Cheese
½ c. Broccoli,
Cauliflower, Bean Medley
1 sl. Whole Grain Bread
Margarine Cup
½ c. Peach Cup
8 oz. Sun Meadow Dairy
Beverage 46902
4 oz. Orange Juice
3 oz. Hamburger Patty
½ c. Potato Wedges
½ c. Carrots
1 Whole Grain Bun
Graham Crackers (2ct) pkg.
8 oz. Sun Meadow Dairy
Beverage
41636
3oz. Sesame Chicken
½ c. Broccoli
½ c. Cauliflower w/ Red Pepper
1 sl. Whole Grain Bread
Margarine Cup x2
½ c. Pineapple Cup
8 oz. Sun Meadow Dairy
Beverage
41580
3 oz. Hot Dog w/Chili Topping
½ c. Baked Beans
½ c. Corn w/ Diced Tomato
1 Whole Grain Hot Dog Bun
½ c. Applesauce Cup
8 oz. Sun Meadow Dairy
Beverage
41582
4 oz. Pineapple Juice
3 oz. Whole Grain Sweet
Potato Pollack Nuggets
½ c. Stewed Tomatoes w/
Turkey Ham
½ c. Succotash
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage 42294
Cycle I
Begins
1/1-1/4
1/28-2/1
2/25-3/1
3/25-3/29
4/22-4/26
5/20-5/24
6/17-6/21
FRZ000716 FRZ000712 FRZ000076 FRZ000710 FRZ000100 WEEK 2 TMS000610 All American 4 oz. Orange Juice
3 oz. Batter Dipped Fish
Nuggets
½ c. Garlic Mashed Potatoes
½ c. Carrots
1 sl. Whole Grain Bread
8 oz. Sun Meadow Dairy
Beverage
35555
3 oz. Sliced Turkey
¼ c. Cornbread Dressing &
Turkey Gravy
½ c. Butternut Squash
½ c. Flat Beans
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage 19881
4 oz. Grape Juice
8 oz. Macaroni & Cheese
½ c. Seasoned Carrot Cuts
½ c. Green Peas
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage
19883
4 oz. Orange Juice
3 oz. Western Style Omelet
½ c. Potatoes O’Brien
½ c. Strawberry Applesauce
Crisp
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage 22978
3 oz. Meatloaf w/ Apple
Brown Gravy
½ c. Skin on Potatoes
½ c. Stewed Tomatoes
1 sl. Whole Grain Bread
Margarine Cup
½ c. Pineapple Cup
8 oz. Sun Meadow Dairy
Beverage 19867
1/7-1/11
2/4-2/8
3/4-3/8
4/1-4/5
4/29-5/3
5/27-5/31
6/24-6/28
FRZ000097 FRZ000078 FRZ000106 FRZ000120 FRZ000044 WEEK 3 TMS000617 Country Favorites 4 oz. Orange Pineapple Juice
8 oz. Chicken Sausage and
Bean Ragout
2 oz. Chicken Sausage
½ c. Diced Sweet Potatoes w/
½ c. Bean Ragout with 1 oz.
Turkey Ham
1 sl. Whole Grain Bread
Margarine Cup x2
8 oz. Sun Meadow Dairy
Beverage 27175
4 oz. Orange Juice
3 oz. Beef Patty w/Onion
Gravy
½ c. Garlic Mashed Potatoes
½ c. Rutabaga/Red Pepper
1 sl. Whole Grain Bread
Margarine Cup
Raisin pkt. (1 oz.)
8 oz. Sun Meadow Dairy
Beverage
25519
3 oz.Pork Riblet in BBQ Sauce
½ c. Baked Beans
½ c. Whole Kernel Corn
1 sl. Whole Grain Bread
½ c. Mixed Fruit Cup
8 oz. Sun Meadow Dairy
Beverage
34793
4 oz. Apple Juice
8 oz. Macaroni and Beef
Casserole
½ c. Spinach
½ c. California Blend Vegetable
1 sl. Whole Grain Bread
Graham Crackers (2 ct. pkg.)
8 oz. Sun Meadow Dairy
Beverage
34795
4 oz. Grape Juice
3 oz. Sliced Turkey Breast w/
Country Pepper Gravy
½ c. Mashed Potatoes
½ c. Green Beans w/Almonds
1 sl. Whole Grain Bread
Margarine Cup
Moon Pie Mini
8 oz. Sun Meadow Dairy
Beverage
22824
1/14-1/18
2/11-2/15
3/11-3/15
4/8-4/12
5/6-5/10
6/3-6/7
FRZ000533 FRZ000030 FRZ000087 FRZ000091 FRZ000083 WEEK 4 TMS001049 Texas Blue Plate 3 oz. Slice Roast Beef
w/Gravy
½ c. Spring Peas
½ c. Buttered Crinkle Cut
Carrots
1 sl. Whole Grain Bread/
Margarine Cup
½ c. Peach Cup
8 oz. Sun Meadow Dairy
Beverage
46904
4 oz. Apple Juice
3 oz. Baked Chicken
½ c. Yellow Rice w/
½ c. Tomatoes and Chives
½ c. Green Beans
1 sl. Whole Grain Bread/
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage
19821
3 oz. Meatloaf w/ Sofrito
½ c. Diced Potatoes
½ c. Butternut Squash
2 Corn Tortillas
Fig Bar
8 oz. Sun Meadow Dairy
Beverage
28511
4 oz. Orange Juice
3 oz. Whole Grain Southern
Style Pollack
½ c. Country Style Potatoes
½ c. Carrots
1 sl. Whole Grain Bread
Oatmeal Raisin Cookie
8 oz. Sun Meadow Dairy
Beverage
28725
4 oz. Orange Pineapple Juice
2.4 oz. Cheese Enchilada/
Pork & Cheese (1.75 oz.)
½ c. Black Beans
½ c. Corn
Apple Cinnamon Graham pkt.
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage
28503
1/21-1/25
2/18-2/22
3/18-3/22
4/15-4/19
5/13-5/17
6/10-6/14
FRZ000726 FRZ000060 FRZ000299 FRZ000102 FRZ000550
Menus have been analyzed with computer software programming using HORIZON ONE SOURCE. These
menus meet the Meal and Nutrient Analysis Requirements with the following specifics –
These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per meal. Analysis includes:
Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6, B12, C, and Vitamin A
and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium, Vitamin B6, and Vitamin
C are provided in daily amounts. Vitamin A, B12, Zinc, Magnesium, Sodium and Potassium have
been averaged over one week; however no individual meal shall exceed 1000 mg of Sodium.
MENUS PREPARED BY: GA FOODS ________________________________________
DATE OF APPROVAL: __________________________________________________________
CYCLE IMPLEMENTATION DATE: January – June 2019 _________________
PROJECT TITLE: ____TOTAL MEAL SYSTEM CYCLE I MASTER MENU__________________
PROJECT DIRECTOR: __________________________________________________________
TOTAL MEAL SYSTEM – 7 Day Home Delivered Meals Master Menu Cycle I Effective: January- June 2019 11.20.18 DATES OF
SERVICE WEEK 1 TMS001047 Sidewalk Cafe 3 oz. Turkey and Cheese
Lasagna w Tomato Sauce
and Cheese
½ c. Broccoli,
Cauliflower, Bean Medley
1 sl. Whole Grain Bread
Margarine Cup
½ c. Peach Cup
8 oz. Sun Meadow Dairy
Beverage
46902
4 oz. Orange Juice
3 oz. Hamburger Patty
½ c. Potato Wedges
½ c. Carrots
1 sl. Whole Grain Bun
Graham Crackers (2ct) pkg.
8 oz. Sun Meadow Dairy
Beverage
41636
3oz. Sesame Chicken
½ c. Broccoli
½ c. Cauliflower w/ Red
Pepper
1 sl. Whole Grain Bread
Margarine Cup x2
½ c. Pineapple Cup
8 oz.Sun Meadow Dairy
Beverage
41580
3 oz. Hot Dog w/ Chili
Topping
½ c. Baked Beans
½ c. Corn w/ Diced Tomato
1 Whole Grain Hot Dog Bun
½ c. Applesauce Cup
8 oz. Sun Meadow Dairy
Beverage
41582
3 oz. Grilled Veal Chop
w/Mustard Sage Sauce
½ c. Roasted Red Potatoes
½ c. Maple Butternut Squash
1 sl. Whole Grain Bread/
Margarine Cup
Fig Bar
8 oz. Sun Meadow Dairy
Beverage
46912
4 oz Orange Pineapple Juice
3 oz. Chicken Marsala
½ c. Potato Onion Soufflé
½ c. Spinach And Mushrooms
1 sl. Whole Grain Bread
Margarine Cup
Mini Moon Pie Cookie
8 oz. Sun Meadow Dairy
Beverage
41584
4 oz. Pineapple Juice
3 oz. Whole Grain Sweet
Potato Pollack Nuggets
½ c. Stewed Tomatoes w/
Turkey Ham
½ c. Succotash
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage
42294
*Cycle I
Begins
1/1-1/6
1/28-2/3
2/25-3/3
3/25-3/31
4/22-4/28
5/20-5/26
6/17-6/23
FRZ000716 FRZ000712 FRZ000076 FRZ000710 FRZ000725 FRZ000711 FRZ000100 WEEK 2 TMS000692 All American 4 oz. Orange Juice
3 oz. Batter Dipped Fish
Nuggets
½ c. Garlic Mashed
Potatoes
½ c. Carrots
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage 19855
3 oz. Sliced Turkey
¼ c. Cornbread Dressing &
Turkey Gravy
½ c. Butternut Squash
½ c. Flat Beans
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage
19881
4 oz. Grape Juice
8 oz. Macaroni & Cheese
½ c. Seasoned Carrot Cuts
½ c. Green Peas
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage
19883
4 oz. Orange Juice
3 oz. Western Style Omelet
½ c. Potatoes O’Brien
½ c. Strawberry Applesauce
Crisp
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage
22978
4 oz. Grape Juice
3 oz. Char grilled Beef Patty
4 oz. Pizzaioli Sauce
½ c. Pineapple Mandarin
Fruit
½ c. Green Beans
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage 19839
4 oz. Blended Juice
3 oz. Honey Mustard Chicken
Breast
½ c. Potatoes Florentine
½ c. Mixed Vegetables
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage
26966
3 oz. Meatloaf w/ Apple
Brown Gravy
½ c. Skin on Potatoes
½ c. Stewed Tomatoes
1 sl. Whole Grain Bread
Margarine Cup
½ c. Pineapple Cup
8 oz. Sun Meadow Dairy
Beverage
19867
1/7-1/13
2/4-2/10
3/4-3/10
4/1-4/7
4/29-5/5
5/27-6/2
6/24-6/30
FRZ000097 FRZ000078 FRZ000106 FRZ000120 FRZ000034 FRZ000524 FRZ000044 WEEK 3 TMS000698 Country Favorites 4 oz. Apple Juice
3 oz. Oven Baked Chicken,
Southern Rice
½ c. Brown Rice
½ c. Black Eyed Peas
½ c. Spinach
1 sl. Whole Grain Bread
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage 34797
4 oz. Orange Juice
3 oz. Beef Patty w/Onion
Gravy
½ c. Garlic Mashed Potatoes
½ c. Rutabaga/Red Pepper
1 sl. Whole Grain Bread
Margarine Cup
Raisin Pkt.(1oz)
8 oz. Sun Meadow Dairy
Beverage 25519
3 oz. Pork Riblet in BBQ
Sauce
½ c. Baked Beans
½ c. Whole Kernel Corn
1 sl. Whole Grain Bread
½ c. Mixed Fruit Cup
8 oz. Sun Meadow Dairy
Beverage
34793
4 oz. Apple Juice
8 oz. Macaroni and Beef
Casserole
½ c. Spinach
½ c. California Blend
Vegetable
1 sl. Whole Grain Bread
Graham Crackers (2 ct. pkg.)
8 oz. Sun Meadow Dairy
Beverage 34795
4 oz. Grape Juice
3 oz. Sliced Turkey Breast
w/ Country Pepper Gravy
½ c. Mashed Potatoes
½ c. Green Beans w/Almonds
1 sl. Whole Grain Bread
Margarine Cup
Moon Pie Mini
8 oz. Sun Meadow Dairy
Beverage 22824
4 oz. Pineapple Juice
3 oz. Whole Grain Southern
Style Pollock Nuggets
½ c. Carrots
½ c. Cheesy Country Style
Potatoes
1 sl. Whole Grain Bread
Peanuts pkt. (1 oz.)
8 oz. Sun Meadow Dairy
Beverage 22822
4 oz. Orange Pineapple Juice
9 oz. Chicken Sausage &
Bean Ragout
2 oz. Chicken Sausage
½ c. Diced Sweet Potatoes
½ c. Bean Ragout with 1 oz.
Turkey Ham
1 sl. Whole Grain Bread
Margarine Cup x2
8 oz. Sun Meadow Dairy
Beverage 27175
1/14-1/20
2/11-2/19
3/11-3/17
4/8-4/14
5/6-5/12
6/3-6/9
FRZ000065 FRZ000030 FRZ000087 FRZ000091 FRZ000083 FRZ000102 FRZ000533 WEEK 4 TMS001051 Texas Blue Plate 4 oz. Orange Juice
8 oz. Country Skillet
(3 oz. Scrambled Egg)
½ c. Parslied Potatoes,
Mushrooms, Spinach, Onion
½ c. Cranberry Apples
1 sl. Whole Grain Bread/
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage 19885
4 oz. Apple Juice
3 oz. Baked Chicken
½ c. Yellow Rice w/
½ c. Tomatoes and Chives
½ c. Green Beans w/ Red
Pepper
1 sl. Whole Grain Bread/
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage 19821
4 oz. Orange Juice
oz. Whole Grain Southern
Style Pollack
½ c. Country Style Potatoes
½ c. Carrots
1 sl. Whole Grain Bread
Oatmeal Raisin Cookie
8 oz. Sun Meadow Dairy
Beverage
28725
28511
3 oz. Meatloaf w/ Sofrito
½ c. Diced Potatoes
½ c. Butternut Squash
2 Corn Tortillas
Fig Bar
8 oz. Sun Meadow Dairy
Beverage
28511
4 oz. Orange Pineapple Juice
2.4 oz. Cheese Enchilada/
Pork & Cheese (1.75 oz.)
½ c. Black Beans
½ c. Corn
Apple Cinnamon Graham pkt.
Margarine Cup
8 oz. Sun Meadow Dairy
Beverage
28503
4 oz. Orange Juice
8 oz. Turkey Sausage &
Peppers, Onions, Tomatoes
over ½ c. Whole Grain Rotini
Pasta
½ c. Apples w/ Raisins
1 sl. Whole Grain Bread
Margarine Cup x2
8 oz. Sun Meadow Dairy
Beverage 27711
3 oz. Slice Roast Beef
w/Gravy
½ c. Spring Peas
½ c. Buttered Crinkle Cut
Carrots
1 sl. Whole Grain Bread/
Margarine Cup
½ c. Peach Cup
8 oz. Sun Meadow Dairy
Beverage 46904
1/21-1/27
2/20-2/24
3/18-3/24
4/15-4/21
5/13-5/19
6/10-6/16
FRZ000122 FRZ000060 FRZ000102 FRZ000299 FRZ000550 FRZ000080 FRZ000726
Menus have been analyzed with computer software programming using HORIZON ONE SOURCE SOFTWARE. These menus meet the
Meal and Nutrient Analysis Requirements with the following specifics –
These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI). Analysis includes: Calories, Protein, Fat, Fiber,
Calcium, Zinc, Magnesium, Sodium, Vitamins B6, B12, C, and Vitamin A and Potassium. Adequate amounts of Calories, Protein,
Fat, Fiber, Calcium, Vitamin B6, and Vitamin C are provided in daily amounts. Vitamin A, B12, Zinc, Magnesium, Sodium and
Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of Sodium. The meals may
not be suitable for adults suffering from chronic conditions.
MENUS PREPARED BY: ______GA FOODS _________________________
DATE OF APPROVAL: _______________________________________________________
CYCLE IMPLEMENTATION DATE: January- June 2019____________________
PROJECT TITLE: ___ TOTAL MEAL SYSTEM CYCLE I MASTER MENU__________
PROJECT DIRECTOR: ____ ______ __________ ______ ________
CENTRAL OFFICE
Scheduled Menu Analysis
Menu:
Serving Period: Breakfast Site: CH81 CENTER HILL
Serving Line: Center Hill
47273
Description Nutrition Link
Serving
Size Measure
900592 Mandarin Orange Cup 1 4 Ounce
990085 Oatmeal 1 Pkg.
900021 Whole Grain Bread 1 Slice
990026 Peanut Butter, Smooth 1 Ounce
900030 Margarine Cup 1 Each (Cup)
900234 Instant Breakfast Mix 1 Pkg.
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
Difference
from Std.
% Nutrient
Standard
% of
Calories
Nutrient
Values
Breakfast
2017 Florida Regulations Age Group: Nutrient Table: 2017 Florida Serving Period: Breakfast
Energy kcal 600.0000 723.8041 120.6340
Protein g 30.0000 33.9396 18.7562 113.1320
Sodium, Na mg 767.0000 633.5156 82.5966
Carbohydrate, by difference g 75.0000 103.9503 57.4466 138.6004
Total lipid (fat) g 20.0000 24.9852 31.0674 8.9007 155.3368
Potassium, K mg 1566.7020 1565.5986 -1.1034 99.9296
Vitamin A, RAE mcg_RAE 233.0000 543.3360 233.1914
Vitamin C, total ascorbic acid mg 25.0000 62.2011 248.8044
Calcium, Ca mg 400.0000 918.5195 229.6299
Vitamin B-6 mg 0.5000 1.3163 263.2600
Vitamin B-12 mcg 0.8000 2.1470 268.3750
Magnesium, Mg mg 106.7000 220.7630 206.9007
Zinc, Zn mg 2.7000 3.6669 135.8111
Fiber, total dietary g 7.0000 13.4417 192.0243
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis
Menu:
Serving Period: Breakfast Site: CH81 CENTER HILL
Serving Line: Center Hill
47259
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 2 4 Ounce
900834 Mini Wheat Cereal 1 Each
900021 Whole Grain Bread 2 Slice
900030 Margarine Cup 2 Each (Cup)
900329 Non Fat Yogurt, Strawberry 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
Difference
from Std.
% Nutrient
Standard
% of
Calories
Nutrient
Values
Breakfast
2017 Florida Regulations Age Group: Nutrient Table: 2017 Florida Serving Period: Breakfast
Energy kcal 600.0000 733.6541 122.2757
Protein g 30.0000 32.3553 17.6406 107.8510
Sodium, Na mg 767.0000 414.0133 53.9783
Carbohydrate, by difference g 75.0000 137.0738 74.7348 182.7651
Total lipid (fat) g 20.0000 17.0642 20.9333 0.7608 104.6664
Potassium, K mg 1566.7020 1626.3920 103.8099
Vitamin A, RAE mcg_RAE 233.0000 257.6581 110.5829
Vitamin C, total ascorbic acid mg 25.0000 127.3223 509.2892
Calcium, Ca mg 400.0000 851.8441 212.9610
Vitamin B-6 mg 0.5000 0.9029 180.5800
Vitamin B-12 mcg 0.8000 2.3596 294.9500
Magnesium, Mg mg 106.7000 169.7340 159.0759
Zinc, Zn mg 2.7000 2.8307 104.8407
Fiber, total dietary g 7.0000 18.1114 258.7343
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis
Menu:
Serving Period: Breakfast Site: CH81 CENTER HILL
Serving Line: Center Hill
47263
Description Nutrition Link
Serving
Size Measure
900191 Grape Juice 1 4 Ounce
8491 Honey Scooters 1 Each
900358 Peanut Butter, Smooth 1 ½ Ounce
900021 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900234 Instant Breakfast Mix 1 Pkg.
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
Difference
from Std.
% Nutrient
Standard
% of
Calories
Nutrient
Values
Breakfast
2017 Florida Regulations Age Group: Nutrient Table: 2017 Florida Serving Period: Breakfast
Energy kcal 600.0000 678.4415 113.0736
Protein g 30.0000 30.8402 18.1830 102.8007
Sodium, Na mg 767.0000 736.7237 96.0526
Carbohydrate, by difference g 75.0000 110.0483 64.8830 146.7311
Total lipid (fat) g 20.0000 17.8021 23.6157 2.7256 118.0786
Potassium, K mg 1566.7020 1456.3280 -110.3740 92.9550
Vitamin A, RAE mcg_RAE 233.0000 791.0165 339.4921
Vitamin C, total ascorbic acid mg 25.0000 78.8953 315.5812
Calcium, Ca mg 400.0000 903.5628 225.8907
Vitamin B-6 mg 0.5000 1.4930 298.6000
Vitamin B-12 mcg 0.8000 2.7470 343.3750
Magnesium, Mg mg 106.7000 191.8216 179.7766
Zinc, Zn mg 2.7000 7.1295 264.0556
Fiber, total dietary g 7.0000 9.8120 140.1714
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis
Menu:
Serving Period: Breakfast Site: CH81 CENTER HILL
Serving Line: Center Hill
47535
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 2 4 Ounce
110095 Complete Wheat Cereal 1 Ounce
900021 Whole Grain Bread 1 Slice
990026 Peanut Butter, Smooth 1 Ounce
900608 Apple Cinnamon Loaf 1 Each
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
Difference
from Std.
% Nutrient
Standard
% of
Calories
Nutrient
Values
Breakfast
2017 Florida Regulations Age Group: Nutrient Table: 2017 Florida Serving Period: Breakfast
Energy kcal 600.0000 760.7231 126.7872
Protein g 30.0000 30.9366 16.2669 103.1220
Sodium, Na mg 767.0000 618.2426 80.6053
Carbohydrate, by difference g 75.0000 119.5448 62.8585 159.3931
Total lipid (fat) g 20.0000 22.3332 26.4221 5.4282 132.1104
Potassium, K mg 1566.7020 1507.0100 -59.6920 96.1900
Vitamin A, RAE mcg_RAE 233.0000 168.5080 -64.4920 72.3210
Vitamin C, total ascorbic acid mg 25.0000 141.7991 567.1964
Calcium, Ca mg 400.0000 551.3960 137.8490
Vitamin B-6 mg 0.5000 3.9626 792.5200
Vitamin B-12 mcg 0.8000 1.0130 126.6250
Magnesium, Mg mg 106.7000 159.3160 149.3121
Zinc, Zn mg 2.7000 2.7784 102.9037
Fiber, total dietary g 7.0000 15.9110 227.3000
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis
Menu:
Serving Period: Breakfast Site: CH81 CENTER HILL
Serving Line: Center Hill
47543
Description Nutrition Link
Serving
Size Measure
900191 Grape Juice 1 4 Ounce
900323 Applesauce Cup 1 4 Ounce
990085 Oatmeal 1 Pkg.
900329 Non Fat Yogurt, Strawberry 1 4 Ounce
900021 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900234 Instant Breakfast Mix 1 Pkg.
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
Difference
from Std.
% Nutrient
Standard
% of
Calories
Nutrient
Values
Breakfast
2017 Florida Regulations Age Group: Nutrient Table: 2017 Florida Serving Period: Breakfast
Energy kcal 600.0000 770.4581 128.4097
Protein g 30.0000 34.1336 17.7212 113.7787
Sodium, Na mg 767.0000 587.4880 76.5956
Carbohydrate, by difference g 75.0000 139.2897 72.3153 185.7196
Total lipid (fat) g 20.0000 12.4500 14.5433 72.7165
Potassium, K mg 1566.7020 1917.9366 122.4187
Vitamin A, RAE mcg_RAE 233.0000 508.7165 218.3333
Vitamin C, total ascorbic acid mg 25.0000 125.3425 501.3700
Calcium, Ca mg 400.0000 1050.7427 262.6857
Vitamin B-6 mg 0.5000 1.5164 303.2800
Vitamin B-12 mcg 0.8000 2.6790 334.8750
Magnesium, Mg mg 106.7000 208.2921 195.2128
Zinc, Zn mg 2.7000 3.0198 111.8444
Fiber, total dietary g 7.0000 11.4615 163.7357
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis
Average Nutrient Analysis For Menus for Site: CH81 CENTER HILL
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Breakfast
Serving Period: Breakfast
Energy kcal 600.0000 733.4162 122.2360 133.4162
Protein g 30.0000 32.4411 17.6931 108.1370 2.4411
Sodium, Na mg 767.0000 597.9966 77.9657 -169.0034
Carbohydrate, by difference g 75.0000 121.9814 66.5278 162.6419 46.9814
Total lipid (fat) g 20.0000 18.9269 23.2258 116.1292 2.6288
Potassium, K mg 1,566.7020 1,614.6530 103.0606 47.9510
Vitamin A, RAE mcg_RAE 233.0000 453.8470 194.7841 220.8470
Vitamin C, total ascorbic acid mg 25.0000 107.1121 428.4484 82.1121
Calcium, Ca mg 400.0000 855.2130 213.8032 455.2130
Vitamin B-6 mg 0.5000 1.8382 367.6400 1.3382
Vitamin B-12 mcg 0.8000 2.1891 273.6375 1.3891
Magnesium, Mg mg 106.7000 189.9853 178.0556 83.2853
Zinc, Zn mg 2.7000 3.8851 143.8926 1.1851
Fiber, total dietary g 7.0000 13.7475 196.3929 6.7475
(c) 2005 Horizon Software International, LLC. All rights reserved.
2019 Breakfast
2019 Breakfast Menu
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5
½ c. Mandarin Oranges
1 Oatmeal Pkg.
1 sl. Whole Grain Bread
1 oz. Peanut Butter Pkt
1 Margarine Cup
1 Instant Breakfast Pkg.
8 oz. 1 % Low Fat Milk
47273
4 oz. 100% Orange Juice x2
Mini Wheats Cereal (1 Ea.)
4 oz. Fruited Yogurt Cup
2 sl. Whole Grain Bread
2 Margarine Cup
8 oz. 1 % Low Fat Milk
47259
4 oz. 100% Grape Juice
Honey Scooters Cereal (1 Ea.)
1 sl. Whole Grain Bread
1 Margarine Cup
½ oz. Peanut Butter Pkt.
1 Instant Breakfast Pkg.
8 oz. 1 % Low Fat Milk
47263
4 oz. 100% Orange Juice x2
Complete Wheat Cereal (1 Ea.)
1 Apple Cinnamon Loaf
1 sl. Whole Grain Bread
1 oz. Peanut Butter Pkt.
8 oz. 1 % Low Fat Milk
47535
4 oz. 100% Grape Juice
½ c. Applesauce
1 Oatmeal Pkg.
4 oz. Fruited Yogurt Cup
1 sl. Whole Grain Bread
1 Margarine Cup
1 Instant Breakfast Pkg.
8 oz. 1 % Low Fat Milk
47543
Menus have been analyzed with computer software programming using HORIZON ONE SOURCE
SOFTWARE. These menus meet the Department of Elder Affairs guidelines for Meal and Nutrient Analysis
Requirements with the following specifics – These menus provide 33 1/3% of the Dietary Reference Intakes
(DRI/AI) per meal. Analysis includes: Calories, Protein, Fat, Fiber, Calcium, Zinc, Magnesium, Sodium,
Vitamins B6, B12, C, and Vitamin A and Potassium. Adequate amounts of Calories, Protein, Fat, Fiber, Calcium,
Vitamin B6, and Vitamin C are provided in daily amounts. Vitamin A, B12, Zinc, Magnesium, Sodium and
Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of Sodium.
MENUS PREPARED BY: GA FOODS
PROJECT NUTRITIONIST: _______________________________
DATE OF APPROVAL: _______________________________
CYCLE IMPLEMENTATION DATE: _____2019 Breakfast_______
PROJECT TITLE: _______________________________________
PROJECT DIRECTOR: ___________________________________
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001045
Menu:
Serving Period:Lunch Site:CO CENTRAL OFFICE
Serving Line:5 Day TMS
46902
Description Nutrition Link
Serving
Size Measure
900300 Peach Cup 1 4 Ounce
81730 LasagomScChesBrocCaulBean FRZ000716 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 732.3941 122.0657
Protein g 30.0000 43.2789 23.6369 144.2630
Sodium, Na mg 767.0000 881.6178 114.9437
Carbohydrate, by difference g 75.0000 100.2455 54.7495 133.6607
Total lipid (fat) g 20.0000 22.2524 27.3448 136.7239
Fatty acids, total saturated % Cal 8.3954 10.3167N/A N/A
Potassium, K mg 1566.7020 1525.8240 97.3908
Vitamin A, RAE mcg_RAE 233.0000 286.5060 122.9639
Vitamin C, total ascorbic acid mg 25.0000 121.3258 485.3032
Calcium, Ca mg 400.0000 978.5850 244.6462
Vitamin B-6 mg 0.5000 0.7322 146.4400
Vitamin B-12 mcg 0.8000 1.3712 171.4000
Magnesium, Mg mg 106.7000 147.8987 138.6117
Zinc, Zn mg 2.7000 2.7371 101.3741
Fiber, total dietary g 7.0000 14.3722 205.3171
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001045
Menu:
Serving Period:Lunch Site:CO CENTRAL OFFICE
Serving Line:5 Day TMS
41636
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81724 HamburgerPotWedge Carrots FRZ000712 1 1 Meal
900419 Whole Grain Bun 1 Bun
900194 Graham Crackers 1 2 (ct) pkg.
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 673.0387 112.1731
Protein g 30.0000 36.7766 21.8570 122.5887
Sodium, Na mg 767.0000 603.8202 78.7249
Carbohydrate, by difference g 75.0000 89.2772 53.0592 119.0363
Total lipid (fat) g 20.0000 19.8608 26.5582 132.7912
Fatty acids, total saturated % Cal 6.0733 8.1213N/A N/A
Potassium, K mg 1566.7020 1753.0611 111.8950
Vitamin A, RAE mcg_RAE 233.0000 1121.2283 481.2139
Vitamin C, total ascorbic acid mg 25.0000 71.5346 286.1384
Calcium, Ca mg 400.0000 620.2165 155.0541
Vitamin B-6 mg 0.5000 0.7876 157.5200
Vitamin B-12 mcg 0.8000 3.4540 431.7500
Magnesium, Mg mg 106.7000 139.5533 130.7903
Zinc, Zn mg 2.7000 4.9490 183.2963
Fiber, total dietary g 7.0000 14.2856 204.0800
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001045
Menu:
Serving Period:Lunch Site:CO CENTRAL OFFICE
Serving Line:5 Day TMS
41580
Description Nutrition Link
Serving
Size Measure
81723 SesameChickBrocolliCauliflRPepFRZ000076 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 2 Each (5g)
900299 Pineapple Cup 1 4 Ounce
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 603.3082 100.5514
Protein g 30.0000 44.3732 29.4199 147.9107
Sodium, Na mg 767.0000 848.7546 110.6590
Carbohydrate, by difference g 75.0000 78.8975 52.3099 105.1967
Total lipid (fat) g 20.0000 19.2036 28.6474 143.2372
Fatty acids, total saturated % Cal 10.0000 1.6371 2.4422 24.4218
Potassium, K mg 1566.7022 1815.6205 115.8880
Vitamin A, RAE mcg_RAE 233.0000 438.9383 188.3855
Vitamin C, total ascorbic acid mg 25.0000 174.8359 699.3436
Calcium, Ca mg 400.0000 689.1023 172.2756
Vitamin B-6 mg 0.5000 1.1712 234.2400
Vitamin B-12 mcg 0.8000 1.4934 186.6750
Magnesium, Mg mg 106.7000 173.2334 162.3556
Zinc, Zn mg 2.7000 3.6727 136.0259
Fiber, total dietary g 7.0000 14.8206 211.7229
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001045
Menu:
Serving Period:Lunch Site:CO CENTRAL OFFICE
Serving Line:5 Day TMS
41582
Description Nutrition Link
Serving
Size Measure
81726 HotDogChiliBkdBeanCornTomFRZ000710
ENT6 2018
1 1 Meal
900535 Whole Grain Hot Dog Bun 1 Bun
900323 Applesauce Cup 1 4 Ounce
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 819.1362 136.5227
Protein g 30.0000 43.5969 21.2892 145.3230
Sodium, Na mg 767.0000 751.5173 97.9814
Carbohydrate, by difference g 75.0000 86.7715 42.3722 115.6953
Total lipid (fat) g 20.0000 29.5733 32.4927 162.4636
Fatty acids, total saturated % Cal 10.0000 9.2991 10.2171 102.1709
Potassium, K mg 1566.7022 1726.8414 110.2214
Vitamin A, RAE mcg_RAE 233.0000 164.8881 70.7674
Vitamin C, total ascorbic acid mg 25.0000 32.2000 128.8000
Calcium, Ca mg 400.0000 521.1933 130.2983
Vitamin B-6 mg 0.5000 0.7955 159.1000
Vitamin B-12 mcg 0.8000 3.6081 451.0125
Magnesium, Mg mg 106.7000 126.6079 118.6578
Zinc, Zn mg 2.7000 5.5882 206.9704
Fiber, total dietary g 7.0000 12.3200 176.0000
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001045
Menu:
Serving Period:Lunch Site:CO CENTRAL OFFICE
Serving Line:5 Day TMS
42294
Description Nutrition Link
Serving
Size Measure
990034 Pineapple Juice 1 4 Ounce
81243 WGSwtPotPoll,StTomTrkHamSucotFRZ000100 1 1 Meal
900030 Margarine Cup 1 Each (5g)
900426 Whole Grain Bread 1 Slice
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 701.2288 116.8715
Protein g 30.0000 37.0144 21.1140 123.3813
Sodium, Na mg 767.0000 638.4994 83.2463
Carbohydrate, by difference g 75.0000 106.3709 60.6769 141.8279
Total lipid (fat) g 20.0000 18.8368 24.1763 120.8815
Fatty acids, total saturated % Cal 10.0000 2.1162 2.7161 27.1606
Potassium, K mg 1566.7022 1452.4295 92.7062
Vitamin A, RAE mcg_RAE 233.0000 377.9368 162.2046
Vitamin C, total ascorbic acid mg 25.0000 181.8044 727.2176
Calcium, Ca mg 400.0000 612.7842 153.1960
Vitamin B-6 mg 0.5000 1.7394 347.8800
Vitamin B-12 mcg 0.8000 1.3219 165.2375
Magnesium, Mg mg 106.7000 154.5331 144.8295
Zinc, Zn mg 2.7000 3.0268 112.1037
Fiber, total dietary g 7.0000 14.0341 200.4871
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001045
Average Nutrient Analysis For Menus for Site:CO CENTRAL OFFICE
Nutrient Units
Nutrient
ValuesStandard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 705.8212 117.6369 105.8212
Protein g 30.0000 41.0080 23.2399 136.6933 11.0080
Sodium, Na mg 767.0000 744.8419 97.1111 -22.1581
Carbohydrate, by difference g 75.0000 92.3125 52.3149 123.0833 17.3125
Total lipid (fat) g 20.0000 21.9453 27.9827 139.9134 6.2604
Fatty acids, total saturated % Cal 5.5042 7.0185 N/A
Potassium, K mg 1,566.7020 1,661.6553 106.0607 94.9533
Vitamin A, RAE mcg_RAE 233.0000 477.8995 205.1071 244.8995
Vitamin C, total ascorbic acid mg 25.0000 116.3401 465.3604 91.3401
Calcium, Ca mg 400.0000 684.3763 171.0941 284.3763
Vitamin B-6 mg 0.5000 1.0452 209.0400 0.5452
Vitamin B-12 mcg 0.8000 2.2497 281.2125 1.4497
Magnesium, Mg mg 106.7000 148.3652 139.0489 41.6652
Zinc, Zn mg 2.7000 3.9947 147.9519 1.2947
Fiber, total dietary g 7.0000 13.9664 199.5200 6.9664
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000610
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
35555
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81070 Fish NugtGarlicMash,Carrots FRZ000097 1 1 Meal
900426 Whole Grain Bread 1 Slice
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 772.3523 128.7254
Protein g 30.0000 41.6332 21.5618 138.7773
Sodium, Na mg 767.0000 770.4554 100.4505
Carbohydrate, by difference g 75.0000 104.4369 54.0877 139.2492
Total lipid (fat) g 20.0000 22.0211 25.6606 128.3028
Fatty acids, total saturated % Cal 3.3919 3.9525 N/A N/A
Fatty acids, total trans g 0.0074 N/A N/A
Cholesterol mg 64.9349 N/A N/A
Potassium, K mg 1566.7020 1619.4644 103.3677
Vitamin A, RAE mcg_RAE 233.0000 802.6373 344.4795
Vitamin C, total ascorbic acid mg 25.0000 87.2637 349.0548
Calcium, Ca mg 400.0000 725.9308 181.4827
Vitamin B-6 mg 0.5000 1.3024 260.4800
Vitamin B-12 mcg 0.8000 6.1245 765.5625
Magnesium, Mg mg 106.7000 175.6350 164.6064
Zinc, Zn mg 2.7000 2.7978 103.6222
Fiber, total dietary g 7.0000 12.5893 179.8471
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000610
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
19881
Description Nutrition Link
Serving
Size Measure
80826 TurkyGrvyCornDrsgSquash,FlBenFRZ000078 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 676.9366 112.8228
Protein g 30.0000 45.4671 26.8664 151.5570
Sodium, Na mg 767.0000 878.9836 114.6002
Carbohydrate, by difference g 75.0000 101.2913 59.8528 135.0551
Total lipid (fat) g 20.0000 16.7565 22.2781 111.3904
Fatty acids, total saturated % Cal 1.8810 2.5008 N/A N/A
Fatty acids, total trans g 0.0133 N/A N/A
Cholesterol mg 87.2170 N/A N/A
Potassium, K mg 1566.7020 1626.7927 103.8355
Vitamin A, RAE mcg_RAE 233.0000 874.4969 375.3206
Vitamin C, total ascorbic acid mg 25.0000 45.3073 181.2292
Calcium, Ca mg 400.0000 762.2196 190.5549
Vitamin B-6 mg 0.5000 1.0637 212.7400
Vitamin B-12 mcg 0.8000 2.3296 291.2000
Magnesium, Mg mg 106.7000 194.7660 182.5361
Zinc, Zn mg 2.7000 5.2364 193.9407
Fiber, total dietary g 7.0000 16.8352 240.5029
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000610
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
19883
Description Nutrition Link
Serving
Size Measure
900191 Grape Juice 1 4 Ounce
80202 Mac & Cheese,Carrot,Peas FRZ 000106 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 757.3374 126.2229
Protein g 30.0000 39.9635 21.1074 133.2117
Sodium, Na mg 767.0000 801.2480 104.4652
Carbohydrate, by difference g 75.0000 115.1451 60.8157 153.5268
Total lipid (fat) g 20.0000 20.5195 24.3848 121.9242
Fatty acids, total saturated % Cal 7.6247 9.0610 N/A N/A
Fatty acids, total trans g 0.0990 N/A N/A
Cholesterol mg 44.9913 N/A N/A
Potassium, K mg 1566.7020 1473.8914 94.0761
Vitamin A, RAE mcg_RAE 233.0000 1281.3147 549.9205
Vitamin C, total ascorbic acid mg 25.0000 72.3092 289.2368
Calcium, Ca mg 400.0000 1150.8741 287.7185
Vitamin B-6 mg 0.5000 0.9876 197.5200
Vitamin B-12 mcg 0.8000 2.6113 326.4125
Magnesium, Mg mg 106.7000 192.3005 180.2254
Zinc, Zn mg 2.7000 5.8798 217.7704
Fiber, total dietary g 7.0000 17.1922 245.6029
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000610
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
22978
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81214 West Omelet PotObrienStrawApls FRZ000120 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 735.4411 122.5735
Protein g 30.0000 30.9695 16.8440 103.2317
Sodium, Na mg 767.0000 704.9830 91.9143
Carbohydrate, by difference g 75.0000 108.5903 59.0613 144.7871
Total lipid (fat) g 20.0000 22.9167 28.0444 140.2222
Fatty acids, total saturated % Cal 3.6639 4.4837 N/A N/A
Fatty acids, total trans g 0.1027 N/A N/A
Cholesterol mg 250.2471 N/A N/A
Potassium, K mg 1566.7020 1844.3844 117.7240
Vitamin A, RAE mcg_RAE 233.0000 278.9742 119.7314
Vitamin C, total ascorbic acid mg 25.0000 148.7090 594.8360
Calcium, Ca mg 400.0000 708.5312 177.1328
Vitamin B-6 mg 0.5000 1.0496 209.9200
Vitamin B-12 mcg 0.8000 2.0317 253.9625
Magnesium, Mg mg 106.7000 155.8955 146.1064
Zinc, Zn mg 2.7000 2.7075 100.2778
Fiber, total dietary g 7.0000 13.0413 186.3043
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000610
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
19867
Description Nutrition Link
Serving
Size Measure
80799 MeatlfApBrGrvyStwTom,SknDiPotFRZ000044 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
900299 Pineapple Cup 1 4 Ounce
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 751.7018 125.2836
Protein g 30.0000 35.5983 18.9428 118.6610
Sodium, Na mg 767.0000 650.6516 84.8307
Carbohydrate, by difference g 75.0000 95.9319 51.0478 127.9092
Total lipid (fat) g 20.0000 27.9095 33.4156 167.0779
Fatty acids, total saturated % Cal 7.1617 8.5746 N/A N/A
Fatty acids, total trans g 0.0874 N/A N/A
Cholesterol mg 67.3854 N/A N/A
Potassium, K mg 1566.7020 1974.3997 126.0227
Vitamin A, RAE mcg_RAE 233.0000 232.1527 99.6364
Vitamin C, total ascorbic acid mg 25.0000 91.3163 365.2652
Calcium, Ca mg 400.0000 648.2662 162.0666
Vitamin B-6 mg 0.5000 1.0887 217.7400
Vitamin B-12 mcg 0.8000 2.7484 343.5500
Magnesium, Mg mg 106.7000 176.2505 165.1832
Zinc, Zn mg 2.7000 5.5353 205.0111
Fiber, total dietary g 7.0000 12.9577 185.1100
(c) 2005 Horizon Software International, LLC. All rights reserved.
1,707.7865
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000610
Average Nutrient Analysis For Menus for Site: CO CENTRAL OFFICE
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 738.7538 123.1256 138.7538
Protein g 30.0000 38.7263 20.9684 129.0877 8.7263
Sodium, Na mg 767.0000 761.2643 99.2522 -5.7357
Carbohydrate, by difference g 75.0000 105.0791 56.8953 140.1055 30.0791
Total lipid (fat) g 20.0000 22.0247 26.8320 134.1599 5.6079
Fatty acids, total saturated % Cal 4.7446 5.7802 N/A
Fatty acids, total trans g 0.0620 N/A
Cholesterol mg 102.9551 N/A
Potassium, K mg 1,566.7020 109.0052 141.0845
Vitamin A, RAE mcg_RAE 233.0000 693.9152 297.8177 460.9152
Vitamin C, total ascorbic acid mg 25.0000 88.9811 355.9244 63.9811
Calcium, Ca mg 400.0000 799.1644 199.7911 399.1644
Vitamin B-6 mg 0.5000 1.0984 219.6800 0.5984
Vitamin B-12 mcg 0.8000 3.1691 396.1375 2.3691
Magnesium, Mg mg 106.7000 178.9695 167.7315 72.2695
Zinc, Zn mg 2.7000 4.4314 164.1259 1.7314
Fiber, total dietary g 7.0000 14.5231 207.4729 7.5231
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000617
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
27175
Description Nutrition Link
Serving
Size Measure
900190 Orange Pineapple Juice 1 4 Ounce
81401 ChkSausBnRagTurkHamSwPot FRZ000533 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 2 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 616.7048 102.7841
Protein g 30.0000 30.7464 19.9424 102.4880
Sodium, Na mg 767.0000 698.3667 91.0517
Carbohydrate, by difference g 75.0000 86.1874 55.9019 114.9165
Total lipid (fat) g 20.0000 20.3522 29.7014 148.5069
Fatty acids, total saturated % Cal 3.1749 4.6334 N/A N/A
Fatty acids, total trans g 0.3154 N/A N/A
Cholesterol mg 7.3655 N/A N/A
Potassium, K mg 1566.7020 1417.4152 90.4713
Vitamin A, RAE mcg_RAE 233.0000 766.4127 328.9325
Vitamin C, total ascorbic acid mg 25.0000 52.1688 208.6752
Calcium, Ca mg 400.0000 685.2370 171.3092
Vitamin B-6 mg 0.5000 0.6561 131.2200
Vitamin B-12 mcg 0.8000 1.3238 165.4750
Magnesium, Mg mg 106.7000 152.8380 143.2409
Zinc, Zn mg 2.7000 2.8001 103.7074
Fiber, total dietary g 7.0000 14.1757 202.5100
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000617
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
25519
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81301 BeefPatOnionMashPot,Rut/RPep FRZ000030 1 1 Meal
900109 Raisins 1 Ounce( pk)
900030 Margarine Cup 1 Cup (5g)
900426 Whole Grain Bread 1 Slice
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 775.8318 129.3053
Protein g 30.0000 36.3496 18.7410 121.1653
Sodium, Na mg 767.0000 650.4830 84.8087
Carbohydrate, by difference g 75.0000 119.4421 61.5814 159.2561
Total lipid (fat) g 20.0000 22.5264 26.1316 130.6582
Fatty acids, total saturated % Cal 6.1234 7.1034 N/A N/A
Fatty acids, total trans g 0.8469 N/A N/A
Cholesterol mg 41.0340 N/A N/A
Potassium, K mg 1566.7020 2114.3259 134.9539
Vitamin A, RAE mcg_RAE 233.0000 220.5664 94.6637
Vitamin C, total ascorbic acid mg 25.0000 117.4850 469.9400
Calcium, Ca mg 400.0000 735.5149 183.8787
Vitamin B-6 mg 0.5000 0.9168 183.3600
Vitamin B-12 mcg 0.8000 3.3970 424.6250
Magnesium, Mg mg 106.7000 192.5312 180.4416
Zinc, Zn mg 2.7000 4.9540 183.4815
Fiber, total dietary g 7.0000 14.8660 212.3714
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000617
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
34793
Description Nutrition Link
Serving
Size Measure
80191 BBQRiblet,Baked Beans,Corn FRZ000087 1 1 Meal
900301 Mixed Fruit Cup 1 4 Ounce
900426 Whole Grain Bread 1 Slice
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 813.1999 135.5333
Protein g 30.0000 41.6106 20.4676 138.7020
Sodium, Na mg 767.0000 710.8046 92.6734
Carbohydrate, by difference g 75.0000 117.5067 57.7997 156.6756
Total lipid (fat) g 20.0000 20.8017 23.0221 115.1103
Fatty acids, total saturated % Cal 6.6790 7.3919 N/A N/A
Fatty acids, total trans g 0.2700 N/A N/A
Cholesterol mg 46.8413 N/A N/A
Potassium, K mg 1566.7020 1894.4156 120.9174
Vitamin A, RAE mcg_RAE 233.0000 182.7450 78.4313
Vitamin C, total ascorbic acid mg 25.0000 58.8795 235.5180
Calcium, Ca mg 400.0000 703.9743 175.9936
Vitamin B-6 mg 0.5000 1.6621 332.4200
Vitamin B-12 mcg 0.8000 2.1397 267.4625
Magnesium, Mg mg 106.7000 209.2163 196.0790
Zinc, Zn mg 2.7000 6.1258 226.8815
Fiber, total dietary g 7.0000 21.6800 309.7143
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000617
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
34795
Description Nutrition Link
Serving
Size Measure
900192 Apple Juice 1 4 Ounce
81032 Mac & Beef,Spinach,Calif Blend FRZ000091 1 1 Meal
900194 Graham Crackers 1 2 (ct) pkg.
900426 Whole Grain Bread 1 Slice
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 844.9413 140.8236
Protein g 30.0000 43.1948 20.4487 143.9827
Sodium, Na mg 767.0000 604.9908 78.8775
Carbohydrate, by difference g 75.0000 115.6770 54.7621 154.2360
Total lipid (fat) g 20.0000 22.5305 23.9986 119.9932
Fatty acids, total saturated % Cal 6.5974 7.0273 N/A N/A
Fatty acids, total trans g N/A N/A N/A
Cholesterol mg 76.7545 N/A N/A
Potassium, K mg 1566.7020 1962.2095 125.2446
Vitamin A, RAE mcg_RAE 233.0000 823.6359 353.4918
Vitamin C, total ascorbic acid mg 25.0000 104.4715 417.8860
Calcium, Ca mg 400.0000 811.6747 202.9187
Vitamin B-6 mg 0.5000 1.0864 217.2800
Vitamin B-12 mcg 0.8000 2.5361 317.0125
Magnesium, Mg mg 106.7000 214.3555 200.8955
Zinc, Zn mg 2.7000 6.4206 237.8000
Fiber, total dietary g 7.0000 14.6402 209.1457
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000617
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
22824
Description Nutrition Link
Serving
Size Measure
900191 Grape Juice 1 4 Ounce
81241 TurkyCountryGravyMashGrBeanFRZ000083 1 Meal
900426 Whole Grain Bread 1 Slice
900647 Moon Pie Mini 1 Mini Moon Pie
900030 Margarine Cup 1 Each
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 732.1330 122.0222
Protein g 30.0000 43.8180 23.9399 146.0600
Sodium, Na mg 767.0000 825.5374 107.6320
Carbohydrate, by difference g 75.0000 119.0134 65.0228 158.6845
Total lipid (fat) g 20.0000 21.2072 26.0697 130.3484
Fatty acids, total saturated % Cal 3.9001 4.7943 N/A N/A
Fatty acids, total trans g 0.0072 N/A N/A
Cholesterol mg 61.2775 N/A N/A
Potassium, K mg 1566.7020 1620.2880 103.4203
Vitamin A, RAE mcg_RAE 233.0000 260.2502 111.6954
Vitamin C, total ascorbic acid mg 25.0000 72.6786 290.7144
Calcium, Ca mg 400.0000 712.1825 178.0456
Vitamin B-6 mg 0.5000 1.1263 225.2600
Vitamin B-12 mcg 0.8000 2.2330 279.1250
Magnesium, Mg mg 106.7000 172.2025 161.3894
Zinc, Zn mg 2.7000 4.9805 184.4630
Fiber, total dietary g 7.0000 12.1975 174.2500
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000617
Average Nutrient Analysis For Menus for Site: CO CENTRAL OFFICE
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 756.5622 126.0937 156.5622
Protein g 30.0000 39.1439 20.6957 130.4797 9.1439
Sodium, Na mg 767.0000 698.0365 91.0087 -68.9635
Carbohydrate, by difference g 75.0000 111.5653 58.9854 148.7537 36.5653
Total lipid (fat) g 20.0000 21.4836 25.5567 127.7835 4.6711
Fatty acids, total saturated % Cal 5.2950 6.2989 N/A
Fatty acids, total trans g 0.2879 N/A
Cholesterol mg 46.6546 N/A
Potassium, K mg 1,566.7020 1,801.7308 115.0015 235.0288
Vitamin A, RAE mcg_RAE 233.0000 450.7220 193.4429 217.7220
Vitamin C, total ascorbic acid mg 25.0000 81.1367 324.5468 56.1367
Calcium, Ca mg 400.0000 729.7167 182.4292 329.7167
Vitamin B-6 mg 0.5000 1.0895 217.9000 0.5895
Vitamin B-12 mcg 0.8000 2.3259 290.7375 1.5259
Magnesium, Mg mg 106.7000 188.2287 176.4093 81.5287
Zinc, Zn mg 2.7000 5.0562 187.2667 2.3562
Fiber, total dietary g 7.0000 15.5119 221.5986 8.5119
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001049
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
46904
Description Nutrition Link
Serving
Size Measure
81781 SlRoastBeefGravyPeasCarrotsFRZ000726 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900300 Peach Cup 1 4 Ounce
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 603.2082 100.5347
Protein g 30.0000 38.1274 25.2831 127.0913
Sodium, Na mg 767.0000 678.7740 88.4973
Carbohydrate, by difference g 75.0000 86.9115 57.6328 115.8820
Total lipid (fat) g 20.0000 16.0711 23.9784 119.8922
Fatty acids, total saturated % Cal 3.0010 4.4776 N/A N/A
Potassium, K mg 1566.7020 1065.7064 68.0223
Vitamin A, RAE mcg_RAE 233.0000 1214.9709 521.4467
Vitamin C, total ascorbic acid mg 25.0000 54.3369 217.3476
Calcium, Ca mg 400.0000 664.0385 166.0096
Vitamin B-6 mg 0.5000 0.8362 167.2400
Vitamin B-12 mcg 0.8000 1.3504 168.8000
Magnesium, Mg mg 106.7000 155.9965 146.2010
Zinc, Zn mg 2.7000 3.6918 136.7333
Fiber, total dietary g 7.0000 19.3789 276.8414
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001049
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
19821
BkdChixYelRiceToma,Gr BeanFRZ000060
Description Nutrition Link
Serving
Size Measure
900192 Apple Juice 1 4 Ounces
81056 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 759.4237 126.5706
Protein g 30.0000 49.1293 25.8771 163.7643
Sodium, Na mg 767.0000 378.6873 49.3725
Carbohydrate, by difference g 75.0000 105.4370 55.5353 140.5827
Total lipid (fat) g 20.0000 22.4189 26.5688 132.8442
Fatty acids, total saturated % Cal 3.0038 3.5598 N/A N/A
Cholesterol mg 102.8230 N/A N/A
Potassium, K mg 1566.7020 1572.8890 100.3949
Vitamin A, RAE mcg_RAE 233.0000 291.6026 125.1513
Vitamin C, total ascorbic acid mg 25.0000 103.9783 415.9132
Calcium, Ca mg 400.0000 656.9322 164.2330
Vitamin B-6 mg 0.5000 1.0845 216.9000
Vitamin B-12 mcg 0.8000 1.6234 202.9250
Magnesium, Mg mg 106.7000 156.8408 146.9923
Zinc, Zn mg 2.7000 5.1076 189.1704
Fiber, total dietary g 7.0000 11.9859 171.2271
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001049
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
28511
Description Nutrition Link
Serving
Size Measure
81469 Meatloaf/SofritoPotatoBuSquashFRZ000299 1 1 Meal
900657 Corn Tortilla 2 Each
900132 Fig Bar 1 Bar
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 736.4629 122.7438
Protein g 30.0000 32.9923 17.9193 109.9743
Sodium, Na mg 767.0000 550.7969 71.8119
Carbohydrate, by difference g 75.0000 103.3840 56.1516 137.8453
Total lipid (fat) g 20.0000 23.6250 28.8711 144.3555
Fatty acids, total saturated % Cal 7.9204 9.6792 N/A N/A
Cholesterol mg 67.1691 N/A N/A
Potassium, K mg 1566.7020 1936.3079 123.5913
Vitamin A, RAE mcg_RAE 233.0000 787.3791 337.9309
Vitamin C, total ascorbic acid mg 25.0000 66.6570 266.6280
Calcium, Ca mg 400.0000 595.7601 148.9400
Vitamin B-6 mg 0.5000 1.0861 217.2200
Vitamin B-12 mcg 0.8000 2.7008 337.6000
Magnesium, Mg mg 106.7000 180.2577 168.9388
Zinc, Zn mg 2.7000 5.7483 212.9000
Fiber, total dietary g 7.0000 13.3586 190.8371
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001049
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
28725
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
900426 Whole Grain Bread 1 Slice
81240 WGSouthPoll,CarrotsCountStyPotFRZ000102 1 1 Meal
900195 Oatmeal Raisin Cookie 1 Cookie
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 787.5707 131.2618
Protein g 30.0000 37.3206 18.9548 124.4020
Sodium, Na mg 767.0000 912.1692 118.9269
Carbohydrate, by difference g 75.0000 121.5568 61.7376 162.0757
Total lipid (fat) g 20.0000 18.8325 21.5209 107.6046
Fatty acids, total saturated % Cal 3.5113 4.0126 N/A N/A
Cholesterol mg 74.9311 N/A N/A
Potassium, K mg 1566.7020 1438.7578 91.8335
Vitamin A, RAE mcg_RAE 233.0000 1182.4028 507.4690
Vitamin C, total ascorbic acid mg 25.0000 89.8770 359.5080
Calcium, Ca mg 400.0000 735.2883 183.8221
Vitamin B-6 mg 0.5000 0.8760 175.2000
Vitamin B-12 mcg 0.8000 1.3950 174.3750
Magnesium, Mg mg 106.7000 156.8829 147.0318
Zinc, Zn mg 2.7000 2.8883 106.9741
Fiber, total dietary g 7.0000 17.1452 244.9314
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001049
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 5 Day TMS
28503
Description Nutrition Link
Serving
Size Measure
900190 Orange Pineapple Juice 1 4 Ounce
81465 Enchilada/PPorkBBeansCornFRZ000550 1 1 Meal
900030 Margarine Cup 1 Cup (5g)
900704 Apple Cinnamon Grahams 1 Each (pkt)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 816.0499 136.0083
Protein g 30.0000 35.8172 17.5564 119.3907
Sodium, Na mg 767.0000 659.4832 85.9822
Carbohydrate, by difference g 75.0000 119.7683 58.7064 159.6911
Total lipid (fat) g 20.0000 21.9181 24.1729 120.8645
Fatty acids, total saturated % Cal 8.0034 8.8267 N/A N/A
Cholesterol mg 48.4167 N/A N/A
Potassium, K mg 1566.7020 1837.6498 117.2942
Vitamin A, RAE mcg_RAE 233.0000 356.1958 152.8737
Vitamin C, total ascorbic acid mg 25.0000 64.4221 257.6884
Calcium, Ca mg 400.0000 782.9334 195.7334
Vitamin B-6 mg 0.5000 0.5756 115.1200
Vitamin B-12 mcg 0.8000 1.6258 203.2250
Magnesium, Mg mg 106.7000 172.3130 161.4930
Zinc, Zn mg 2.7000 4.3373 160.6407
Fiber, total dietary g 7.0000 16.0420 229.1714
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 001049
Average Nutrient Analysis For Menus for Site: CO CENTRAL OFFICE
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 747.2174 124.5362 147.2174
Protein g 30.0000 39.8559 21.3356 132.8530 9.8559
Sodium, Na mg 767.0000 629.5048 82.0736 -137.4952
Carbohydrate, by difference g 75.0000 106.6607 57.0975 142.2143 31.6607
Total lipid (fat) g 20.0000 21.3291 25.6902 128.4512 4.7243
Fatty acids, total saturated % Cal 5.2309 6.3005 N/A
Potassium, K mg 1,566.7020 1,662.5462 106.1176 95.8442
Vitamin A, RAE mcg_RAE 233.0000 770.7643 330.8001 537.7643
Vitamin C, total ascorbic acid mg 25.0000 83.8381 335.3524 58.8381
Calcium, Ca mg 400.0000 726.6788 181.6697 326.6788
Vitamin B-6 mg 0.5000 0.9462 189.2400 0.4462
Vitamin B-12 mcg 0.8000 1.7402 217.5250 0.9402
Magnesium, Mg mg 106.7000 175.3583 164.3470 68.6583
Zinc, Zn mg 2.7000 4.5108 167.0667 1.8108
Fiber, total dietary g 7.0000 16.0860 229.8000 9.0860
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001047
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
46902
Description Nutrition Link
Serving
Size Measure
900300 Peach Cup 1 4 Ounce
81730 LasagomScChesBrocCaulBean FRZ000716 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 732.3941 122.0657
Protein g 30.0000 43.2789 23.6369 144.2630
Sodium, Na mg 767.0000 881.6178 114.9437
Carbohydrate, by difference g 75.0000 100.2455 54.7495 133.6607
Total lipid (fat) g 20.0000 22.2524 27.3448 136.7239
Fatty acids, total saturated % Cal 8.3954 10.3167 N/A N/A
Potassium, K mg 1566.7020 1525.8240 97.3908
Vitamin A, RAE mcg_RAE 233.0000 286.5060 122.9639
Vitamin C, total ascorbic acid mg 25.0000 121.3258 485.3032
Calcium, Ca mg 400.0000 978.5850 244.6462
Vitamin B-6 mg 0.5000 0.7322 146.4400
Vitamin B-12 mcg 0.8000 1.3712 171.4000
Magnesium, Mg mg 106.7000 147.8987 138.6117
Zinc, Zn mg 2.7000 2.7371 101.3741
Fiber, total dietary g 7.0000 14.3722 205.3171
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001047
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
41636
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81724 HamburgerPotWedge Carrots FRZ000712 1 1 Meal
900419 Whole Grain Bun 1 Bun
900194 Graham Crackers 1 2 (ct) pkg.
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 673.0387 112.1731
Protein g 30.0000 36.7766 21.8570 122.5887
Sodium, Na mg 767.0000 603.8202 78.7249
Carbohydrate, by difference g 75.0000 89.2772 53.0592 119.0363
Total lipid (fat) g 20.0000 19.8608 26.5582 132.7912
Fatty acids, total saturated % Cal 6.0733 8.1213 N/A N/A
Potassium, K mg 1566.7020 1753.0611 111.8950
Vitamin A, RAE mcg_RAE 233.0000 1121.2283 481.2139
Vitamin C, total ascorbic acid mg 25.0000 71.5346 286.1384
Calcium, Ca mg 400.0000 620.2165 155.0541
Vitamin B-6 mg 0.5000 0.7876 157.5200
Vitamin B-12 mcg 0.8000 3.4540 431.7500
Magnesium, Mg mg 106.7000 139.5533 130.7903
Zinc, Zn mg 2.7000 4.9490 183.2963
Fiber, total dietary g 7.0000 14.2856 204.0800
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001047
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
41580
Description Nutrition Link
Serving
Size Measure
81723 SesameChickBrocolliCauliflRPepFRZ000076 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 2 Each (5g)
900299 Pineapple Cup 1 4 Ounce
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 603.3082 100.5514
Protein g 30.0000 44.3732 29.4199 147.9107
Sodium, Na mg 767.0000 848.7546 110.6590
Carbohydrate, by difference g 75.0000 78.8975 52.3099 105.1967
Total lipid (fat) g 20.0000 19.2036 28.6474 143.2372
Fatty acids, total saturated % Cal 10.0000 1.6371 2.4422 24.4218
Potassium, K mg 1566.7022 1815.6205 115.8880
Vitamin A, RAE mcg_RAE 233.0000 438.9383 188.3855
Vitamin C, total ascorbic acid mg 25.0000 174.8359 699.3436
Calcium, Ca mg 400.0000 689.1023 172.2756
Vitamin B-6 mg 0.5000 1.1712 234.2400
Vitamin B-12 mcg 0.8000 1.4934 186.6750
Magnesium, Mg mg 106.7000 173.2334 162.3556
Zinc, Zn mg 2.7000 3.6727 136.0259
Fiber, total dietary g 7.0000 14.8206 211.7229
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001047
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
41582
Description Nutrition Link
Serving
Size Measure
81726 HotDogChiliBkdBeanCornTomFRZ000710
FRZ000714ENT6-2018
1 1 Meal
900535 Whole Grain Hot Dog Bun 1 Bun
900323 Applesauce Cup 1 4 Ounce
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 819.1362 136.5227
Protein g 30.0000 43.5969 21.2892 145.3230
Sodium, Na mg 767.0000 751.5173 97.9814
Carbohydrate, by difference g 75.0000 86.7715 42.3722 115.6953
Total lipid (fat) g 20.0000 29.5733 32.4927 162.4636
Fatty acids, total saturated % Cal 10.0000 9.2991 10.2171 102.1709
Potassium, K mg 1566.7022 1726.8414 110.2214
Vitamin A, RAE mcg_RAE 233.0000 164.8881 70.7674
Vitamin C, total ascorbic acid mg 25.0000 32.2000 128.8000
Calcium, Ca mg 400.0000 521.1933 130.2983
Vitamin B-6 mg 0.5000 0.7955 159.1000
Vitamin B-12 mcg 0.8000 3.6081 451.0125
Magnesium, Mg mg 106.7000 126.6079 118.6578
Zinc, Zn mg 2.7000 5.5882 206.9704
Fiber, total dietary g 7.0000 12.3200 176.0000
(c) 2005 Horizon Software International, LLC. All rights reserved.
RstVealSageMustRedPotMBSquashFRZ000725
CENTRAL OFFICE
Scheduled Menu Analysis TMS001047
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
46912
Description Nutrition Link
Serving
Size Measure
81782 1 1 Meal
900030 Margarine Cup 1 Each (Cup)
900426 Whole Grain Bread 1 Slice
900132 Fig Bar 1 Bar
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 834.0908 139.0151
Protein g 30.0000 38.1355 18.2884 127.1183
Sodium, Na mg 767.0000 893.1568 116.4481
Carbohydrate, by difference g 75.0000 124.8708 59.8836 166.4944
Total lipid (fat) g 20.0000 30.0097 32.3810 161.9052
Fatty acids, total saturated % Cal 7.6306 8.2336 N/A N/A
Potassium, K mg 1566.7020 1819.4689 116.1337
Vitamin A, RAE mcg_RAE 233.0000 1442.4956 619.0968
Vitamin C, total ascorbic acid mg 25.0000 51.8411 207.3644
Calcium, Ca mg 400.0000 783.1401 195.7850
Vitamin B-6 mg 0.5000 0.7096 141.9200
Vitamin B-12 mcg 0.8000 1.3466 168.3250
Magnesium, Mg mg 106.7000 175.9120 164.8660
Zinc, Zn mg 2.7000 2.3429 86.7741
Fiber, total dietary g 7.0000 21.6817 309.7386
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001047
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
41584
Description Nutrition Link
Serving
Size Measure
900620 Orange Pineapple Juice 1 4 Ounce
81721 ChixMarsala,OnionSoufSpinMush000711 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (5g)
900634 Moon Pie Mini 1 Mini Moon Pie
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 752.8840 125.4807
Protein g 30.0000 40.6205 21.5813 135.4017
Sodium, Na mg 767.0000 592.9641 77.3095
Carbohydrate, by difference g 75.0000 109.4310 58.1396 145.9080
Total lipid (fat) g 20.0000 21.5333 25.7410 128.7049
Fatty acids, total saturated % Cal 10.0000 5.3922 6.4459 64.4585
Potassium, K mg 1566.7022 1929.1971 123.1374
Vitamin A, RAE mcg_RAE 233.0000 794.9787 341.1926
Vitamin C, total ascorbic acid mg 25.0000 75.8384 303.3536
Calcium, Ca mg 400.0000 814.4720 203.6180
Vitamin B-6 mg 0.5000 1.4529 290.5800
Vitamin B-12 mcg 0.8000 2.0825 260.3125
Magnesium, Mg mg 106.7000 244.7601 229.3909
Zinc, Zn mg 2.7000 5.1425 190.4630
Fiber, total dietary g 7.0000 12.8812 184.0171
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001047
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
42294
Description Nutrition Link
Serving
Size Measure
990034 Pineapple Juice 1 4 Ounce
81243 WGSweetPotPollStTomSsuccotFRZ000100 1 1 Meal
900030 Margarine Cup 1 Each (Cup)
900426 Whole Grain Bread 1 Slice
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 704.9796 117.4966
Protein g 30.0000 36.4644 20.6896 121.5480
Sodium, Na mg 767.0000 640.9994 83.5723
Carbohydrate, by difference g 75.0000 106.9584 60.6874 142.6112
Total lipid (fat) g 20.0000 18.9868 24.2392 121.1958
Fatty acids, total saturated % Cal 2.1262 2.7144 N/A N/A
Potassium, K mg 1566.7020 1376.4295 87.8552
Vitamin A, RAE mcg_RAE 233.0000 377.9368 162.2046
Vitamin C, total ascorbic acid mg 25.0000 158.8044 635.2176
Calcium, Ca mg 400.0000 611.5342 152.8836
Vitamin B-6 mg 0.5000 1.8044 360.8800
Vitamin B-12 mcg 0.8000 1.3219 165.2375
Magnesium, Mg mg 106.7000 157.5331 147.6411
Zinc, Zn mg 2.7000 3.0643 113.4926
Fiber, total dietary g 7.0000 14.2841 204.0586
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001047
Average Nutrient Analysis For Menus for Site: CO CENTRAL OFFICE
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 731.4045 121.9008 131.4045
Protein g 30.0000 40.4637 22.1293 134.8790 10.4637
Sodium, Na mg 767.0000 744.6900 97.0913 -22.3100
Carbohydrate, by difference g 75.0000 99.4931 54.4121 132.6575 24.4931
Total lipid (fat) g 20.0000 23.0600 28.3755 141.8777 6.8066
Fatty acids, total saturated % Cal 5.7934 7.1288 N/A
Potassium, K mg 1,566.7020 1,711.5632 109.2463 144.8612
Vitamin A, RAE mcg_RAE 233.0000 660.9959 283.6892 427.9959
Vitamin C, total ascorbic acid mg 25.0000 98.0543 392.2172 73.0543
Calcium, Ca mg 400.0000 716.8919 179.2230 316.8919
Vitamin B-6 mg 0.5000 1.0648 212.9600 0.5648
Vitamin B-12 mcg 0.8000 2.0968 262.1000 1.2968
Magnesium, Mg mg 106.7000 166.4997 156.0447 59.7997
Zinc, Zn mg 2.7000 3.9281 145.4852 1.2281
Fiber, total dietary g 7.0000 14.9493 213.5614 7.9493
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000692
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
19855
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81070 FishNugtGarlicMash,CarrotsFRZ000097 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 792.3523 132.0587
Protein g 30.0000 41.6332 21.0175 138.7773
Sodium, Na mg 767.0000 805.4554 105.0137
Carbohydrate, by difference g 75.0000 104.4369 52.7225 139.2492
Total lipid (fat) g 20.0000 28.0211 31.8280 159.1400
Fatty acids, total saturated % Cal 3.8919 4.4206 N/A N/A
Fatty acids, total trans g 0.0074 N/A N/A
Cholesterol mg 64.9349 N/A N/A
Potassium, K mg 1566.7020 1619.4644 103.3677
Vitamin A, RAE mcg_RAE 233.0000 841.1303 361.0001
Vitamin C, total ascorbic acid mg 25.0000 87.2637 349.0548
Calcium, Ca mg 400.0000 725.9308 181.4827
Vitamin B-6 mg 0.5000 1.3024 260.4800
Vitamin B-12 mcg 0.8000 6.1245 765.5625
Magnesium, Mg mg 106.7000 175.6350 164.6064
Zinc, Zn mg 2.7000 2.7978 103.6222
Fiber, total dietary g 7.0000 12.5893 179.8471
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000692
(762)/TMS00069200692000692000692
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
19881
Description Nutrition Link
Serving
Size Measure
80826 Turky,CornDrsgSquash,FlBeanFRZ000078 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 676.9366 112.8228
Protein g 30.0000 45.4671 26.8664 151.5570
Sodium, Na mg 767.0000 878.9836 114.6002
Carbohydrate, by difference g 75.0000 101.2913 59.8528 135.0551
Total lipid (fat) g 20.0000 16.7565 22.2781 111.3904
Fatty acids, total saturated % Cal 1.8810 2.5008 N/A N/A
Fatty acids, total trans g 0.0133 N/A N/A
Cholesterol mg 87.2170 N/A N/A
Potassium, K mg 1566.7020 1626.7927 103.8355
Vitamin A, RAE mcg_RAE 233.0000 874.4969 375.3206
Vitamin C, total ascorbic acid mg 25.0000 45.3073 181.2292
Calcium, Ca mg 400.0000 762.2196 190.5549
Vitamin B-6 mg 0.5000 1.0637 212.7400
Vitamin B-12 mcg 0.8000 2.3296 291.2000
Magnesium, Mg mg 106.7000 194.7660 182.5361
Zinc, Zn mg 2.7000 5.2364 193.9407
Fiber, total dietary g 7.0000 16.8352 240.5029
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS000692
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
19883
Description Nutrition Link
Serving
Size Measure
900191 Grape Juice 1 4 Ounce
80202 Mac & Cheese,Carrot,PeasFRZ000106 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 757.3374 126.2229
Protein g 30.0000 39.9635 21.1074 133.2117
Sodium, Na mg 767.0000 801.2480 104.4652
Carbohydrate, by difference g 75.0000 115.1451 60.8157 153.5268
Total lipid (fat) g 20.0000 20.5195 24.3848 121.9242
Fatty acids, total saturated % Cal 7.6247 9.0610 N/A N/A
Fatty acids, total trans g 0.0990 N/A N/A
Cholesterol mg 44.9913 N/A N/A
Potassium, K mg 1566.7020 1473.8914 94.0761
Vitamin A, RAE mcg_RAE 233.0000 1281.3147 549.9205
Vitamin C, total ascorbic acid mg 25.0000 72.3092 289.2368
Calcium, Ca mg 400.0000 1150.8741 287.7185
Vitamin B-6 mg 0.5000 0.9876 197.5200
Vitamin B-12 mcg 0.8000 2.6113 326.4125
Magnesium, Mg mg 106.7000 192.3005 180.2254
Zinc, Zn mg 2.7000 5.8798 217.7704
Fiber, total dietary g 7.0000 17.1922 245.6029
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS000692
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
22978
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81214 West Omelet PotObrienStrawAplsFRZ000120 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 735.4411 122.5735
Protein g 30.0000 30.9695 16.8440 103.2317
Sodium, Na mg 767.0000 704.9830 91.9143
Carbohydrate, by difference g 75.0000 108.5903 59.0613 144.7871
Total lipid (fat) g 20.0000 22.9167 28.0444 140.2222
Fatty acids, total saturated % Cal 3.6639 4.4837 N/A N/A
Fatty acids, total trans g 0.1027 N/A N/A
Cholesterol mg 250.2471 N/A N/A
Potassium, K mg 1566.7020 1844.3844 117.7240
Vitamin A, RAE mcg_RAE 233.0000 278.9742 119.7314
Vitamin C, total ascorbic acid mg 25.0000 148.7090 594.8360
Calcium, Ca mg 400.0000 708.5312 177.1328
Vitamin B-6 mg 0.5000 1.0496 209.9200
Vitamin B-12 mcg 0.8000 2.0317 253.9625
Magnesium, Mg mg 106.7000 155.8955 146.1064
Zinc, Zn mg 2.7000 2.7075 100.2778
Fiber, total dietary g 7.0000 13.0413 186.3043
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000692
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
19839
Description Nutrition Link
Serving
Size Measure
900191 Grape Juice 1 4 Ounce
80173 BefPattPizaioli,GrBean,P/AMandFRZ000034 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 724.3679 120.7280
Protein g 30.0000 37.5005 20.7080 125.0017
Sodium, Na mg 767.0000 474.1814 61.8229
Carbohydrate, by difference g 75.0000 104.1775 57.5274 138.9033
Total lipid (fat) g 20.0000 23.0021 28.5792 142.8962
Fatty acids, total saturated % Cal 6.2559 7.7727 N/A N/A
Fatty acids, total trans g 0.8962 N/A N/A
Cholesterol mg 53.9268 N/A N/A
Potassium, K mg 1566.7020 2081.5218 132.8601
Vitamin A, RAE mcg_RAE 233.0000 308.6769 132.4794
Vitamin C, total ascorbic acid mg 25.0000 148.0827 592.3308
Calcium, Ca mg 400.0000 684.9850 171.2462
Vitamin B-6 mg 0.5000 1.1507 230.1400
Vitamin B-12 mcg 0.8000 3.4583 432.2875
Magnesium, Mg mg 106.7000 192.9022 180.7893
Zinc, Zn mg 2.7000 5.3294 197.3852
Fiber, total dietary g 7.0000 14.4013 205.7329
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000692
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
26966
Description Nutrition Link
Serving
Size Measure
900619 Blended Fruit Juice 1 4 Ounce
81403 HoneyMustChickPotFlor MixVegFRZ000524 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 714.2287 119.0381
Protein g 30.0000 41.8362 23.4301 139.4540
Sodium, Na mg 767.0000 556.5744 72.5651
Carbohydrate, by difference g 75.0000 93.6928 52.4722 124.9237
Total lipid (fat) g 20.0000 23.1193 29.1326 145.6632
Fatty acids, total saturated % Cal 4.1218 5.1939 N/A N/A
Fatty acids, total trans g 0.0050 N/A N/A
Cholesterol mg 63.0164 N/A N/A
Potassium, K mg 1566.7020 1591.4429 101.5792
Vitamin A, RAE mcg_RAE 233.0000 545.5896 234.1586
Vitamin C, total ascorbic acid mg 25.0000 59.3516 237.4064
Calcium, Ca mg 400.0000 855.9088 213.9772
Vitamin B-6 mg 0.5000 1.2723 254.4600
Vitamin B-12 mcg 0.8000 2.5086 313.5750
Magnesium, Mg mg 106.7000 190.0483 178.1146
Zinc, Zn mg 2.7000 5.6525 209.3519
Fiber, total dietary g 7.0000 16.2017 231.4529
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000692
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
19867
Description Nutrition Link
Serving
Size Measure
80799 MeatlfApBrGrvyStwTomSknDiPotFRZ000044 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
900299 Pineapple Cup 1 4 Ounce
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 751.7018 125.2836
Protein g 30.0000 35.5983 18.9428 118.6610
Sodium, Na mg 767.0000 650.6516 84.8307
Carbohydrate, by difference g 75.0000 95.9319 51.0478 127.9092
Total lipid (fat) g 20.0000 27.9095 33.4156 167.0779
Fatty acids, total saturated % Cal 7.1617 8.5746 N/A N/A
Fatty acids, total trans g 0.0874 N/A N/A
Cholesterol mg 67.3854 N/A N/A
Potassium, K mg 1566.7020 1974.3997 126.0227
Vitamin A, RAE mcg_RAE 233.0000 232.1527 99.6364
Vitamin C, total ascorbic acid mg 25.0000 91.3163 365.2652
Calcium, Ca mg 400.0000 648.2662 162.0666
Vitamin B-6 mg 0.5000 1.0887 217.7400
Vitamin B-12 mcg 0.8000 2.7484 343.5500
Magnesium, Mg mg 106.7000 176.2505 165.1832
Zinc, Zn mg 2.7000 5.5353 205.0111
Fiber, total dietary g 7.0000 12.9577 185.1100
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS000692
Average Nutrient Analysis For Menus for Site: CO CENTRAL OFFICE
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 736.0523 122.6754 136.0523
Protein g 30.0000 38.9955 21.1917 129.9850 8.9955
Sodium, Na mg 767.0000 696.0111 90.7446 -70.9889
Carbohydrate, by difference g 75.0000 103.3237 56.1502 137.7649 28.3237
Total lipid (fat) g 20.0000 23.1778 28.3404 141.7020 6.8211
Fatty acids, total saturated % Cal 4.9430 6.0440 N/A
Fatty acids, total trans g 0.1730 N/A
Cholesterol mg 90.2456 N/A
Potassium, K mg 1,566.7020 1,744.5568 111.3522 177.8548
Vitamin A, RAE mcg_RAE 233.0000 623.1908 267.4639 390.1908
Vitamin C, total ascorbic acid mg 25.0000 93.1914 372.7656 68.1914
Calcium, Ca mg 400.0000 790.9594 197.7398 390.9594
Vitamin B-6 mg 0.5000 1.1307 226.1400 0.6307
Vitamin B-12 mcg 0.8000 3.1161 389.5125 2.3161
Magnesium, Mg mg 106.7000 182.5426 171.0802 75.8426
Zinc, Zn mg 2.7000 4.7341 175.3370 2.0341
Fiber, total dietary g 7.0000 14.7455 210.6500 7.7455
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000698
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
34797
Description Nutrition Link
Serving
Size Measure
900192 Apple Juice 1 4 Ounce
81030 BkdChicBrRiceBlEyePeaSpinachFRZ000065 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 731.2880 121.8813
Protein g 30.0000 53.4065 29.2123 178.0217
Sodium, Na mg 767.0000 456.5082 59.5187
Carbohydrate, by difference g 75.0000 98.0912 53.6539 130.7883
Total lipid (fat) g 20.0000 23.7151 29.1863 145.9315
Fatty acids, total saturated % Cal 3.8777 4.7723 N/A N/A
Fatty acids, total trans g N/A N/A N/A
Cholesterol mg 106.8673 N/A N/A
Potassium, K mg 1566.7020 1617.7424 103.2578
Vitamin A, RAE mcg_RAE 233.0000 527.7867 226.5179
Vitamin C, total ascorbic acid mg 25.0000 65.2852 261.1408
Calcium, Ca mg 400.0000 741.8630 185.4658
Vitamin B-6 mg 0.5000 1.0683 213.6600
Vitamin B-12 mcg 0.8000 1.7218 215.2250
Magnesium, Mg mg 106.7000 244.8095 229.4372
Zinc, Zn mg 2.7000 6.7451 249.8185
Fiber, total dietary g 7.0000 17.8551 255.0729
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000698
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
25519
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81301 BeefPatOnionGrMashPot,RutRPepFRZ000030 1 Meal
900109 Raisins 1 Ounce (pkt)
900030 Margarine Cup 1 Cup (5g)
900426 Whole Grain Bread 1 Slice
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 775.8318 129.3053
Protein g 30.0000 36.3496 18.7410 121.1653
Sodium, Na mg 767.0000 650.4830 84.8087
Carbohydrate, by difference g 75.0000 119.4421 61.5814 159.2561
Total lipid (fat) g 20.0000 22.5264 26.1316 130.6582
Fatty acids, total saturated % Cal 6.1234 7.1034 N/A N/A
Fatty acids, total trans g 0.8469 N/A N/A
Cholesterol mg 41.0340 N/A N/A
Potassium, K mg 1566.7020 2114.3259 134.9539
Vitamin A, RAE mcg_RAE 233.0000 220.5664 94.6637
Vitamin C, total ascorbic acid mg 25.0000 117.4850 469.9400
Calcium, Ca mg 400.0000 735.5149 183.8787
Vitamin B-6 mg 0.5000 0.9168 183.3600
Vitamin B-12 mcg 0.8000 3.3970 424.6250
Magnesium, Mg mg 106.7000 192.5312 180.4416
Zinc, Zn mg 2.7000 4.9540 183.4815
Fiber, total dietary g 7.0000 14.8660 212.3714
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000698
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
34793
Description Nutrition Link
Serving
Size Measure
900301 Mixed Fruit Cup 1 4 Ounce
80191 BBQRiblet,Baked Beans,CornFRZ000087 1 Meal
900426 Whole Grain Bread 1 Slice
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 813.1999 135.5333
Protein g 30.0000 41.6106 20.4676 138.7020
Sodium, Na mg 767.0000 710.8046 92.6734
Carbohydrate, by difference g 75.0000 117.5067 57.7997 156.6756
Total lipid (fat) g 20.0000 20.8017 23.0221 115.1103
Fatty acids, total saturated % Cal 6.6790 7.3919 N/A N/A
Fatty acids, total trans g 0.2700 N/A N/A
Cholesterol mg 46.8413 N/A N/A
Potassium, K mg 1566.7020 1894.4156 120.9174
Vitamin A, RAE mcg_RAE 233.0000 182.7450 78.4313
Vitamin C, total ascorbic acid mg 25.0000 58.8795 235.5180
Calcium, Ca mg 400.0000 703.9743 175.9936
Vitamin B-6 mg 0.5000 1.6621 332.4200
Vitamin B-12 mcg 0.8000 2.1397 267.4625
Magnesium, Mg mg 106.7000 209.2163 196.0790
Zinc, Zn mg 2.7000 6.1258 226.8815
Fiber, total dietary g 7.0000 21.6800 309.7143
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000698
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
34795
Description Nutrition Link
Serving
Size Measure
900192 Apple Juice 1 4 Ounce
81032 Mac & Beef,Spinach,Calif BlendFRZ000091 1 Meal
900194 Graham Crackers 1 2 (ct) pkg.
900426 Whole Grain Bread 1 Slice
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 844.9413 140.8236
Protein g 30.0000 43.1948 20.4487 143.9827
Sodium, Na mg 767.0000 604.9908 78.8775
Carbohydrate, by difference g 75.0000 115.6770 54.7621 154.2360
Total lipid (fat) g 20.0000 22.5305 23.9986 119.9932
Fatty acids, total saturated % Cal 6.5974 7.0273 N/A N/A
Fatty acids, total trans g N/A N/A N/A
Cholesterol mg 76.7545 N/A N/A
Potassium, K mg 1566.7020 1962.2095 125.2446
Vitamin A, RAE mcg_RAE 233.0000 823.6359 353.4918
Vitamin C, total ascorbic acid mg 25.0000 104.4715 417.8860
Calcium, Ca mg 400.0000 811.6747 202.9187
Vitamin B-6 mg 0.5000 1.0864 217.2800
Vitamin B-12 mcg 0.8000 2.5361 317.0125
Magnesium, Mg mg 106.7000 214.3555 200.8955
Zinc, Zn mg 2.7000 6.4206 237.8000
Fiber, total dietary g 7.0000 14.6402 209.1457
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000698
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
22824
Description Nutrition Link
Serving
Size Measure
900191 Grape Juice 1 4 Ounce
81241 TurkCountryGravyMash,GrBeanAlmFRZ000083 1 Meal
900426 Whole Grain Bread 1 Slice
900647 Moon Pie Mini 1 Moon Pie Mini
900030 Margarine Cup 1 Each
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 732.1330 122.0222
Protein g 30.0000 43.8180 23.9399 146.0600
Sodium, Na mg 767.0000 825.5374 107.6320
Carbohydrate, by difference g 75.0000 119.0134 65.0228 158.6845
Total lipid (fat) g 20.0000 21.2072 26.0697 130.3484
Fatty acids, total saturated % Cal 3.9001 4.7943 N/A N/A
Fatty acids, total trans g 0.0072 N/A N/A
Cholesterol mg 61.2775 N/A N/A
Potassium, K mg 1566.7020 1620.2880 103.4203
Vitamin A, RAE mcg_RAE 233.0000 260.2502 111.6954
Vitamin C, total ascorbic acid mg 25.0000 72.6786 290.7144
Calcium, Ca mg 400.0000 712.1825 178.0456
Vitamin B-6 mg 0.5000 1.1263 225.2600
Vitamin B-12 mcg 0.8000 2.2330 279.1250
Magnesium, Mg mg 106.7000 172.2025 161.3894
Zinc, Zn mg 2.7000 4.9805 184.4630
Fiber, total dietary g 7.0000 12.1975 174.2500
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000698
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
22822
Description Nutrition Link
Serving
Size Measure
990034 Pineapple Juice 1 4 Ounce
81240 WGSouthPoll,CarCheCountStyPotFRZ000102 1 Meal
900426 Whole Grain Bread 1 Slice
900658 Peanuts 1 Ounce
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 828.7016 138.1169
Protein g 30.0000 41.3161 19.9426 137.7203
Sodium, Na mg 767.0000 747.3422 97.4371
Carbohydrate, by difference g 75.0000 109.3047 52.7595 145.7396
Total lipid (fat) g 20.0000 27.4028 29.7604 148.8022
Fatty acids, total saturated % Cal 4.1634 4.5216 N/A N/A
Fatty acids, total trans g 0.0752 N/A N/A
Cholesterol mg 64.6401 N/A N/A
Potassium, K mg 1566.7020 1463.3017 93.4001
Vitamin A, RAE mcg_RAE 233.0000 1125.7954 483.1740
Vitamin C, total ascorbic acid mg 25.0000 40.7957 163.1828
Calcium, Ca mg 400.0000 721.9106 180.4776
Vitamin B-6 mg 0.5000 0.9290 185.8000
Vitamin B-12 mcg 0.8000 1.3650 170.6250
Magnesium, Mg mg 106.7000 194.4951 182.2822
Zinc, Zn mg 2.7000 3.5342 130.8963
Fiber, total dietary g 7.0000 18.3903 262.7186
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000698
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
27175
Description Nutrition Link
Serving
Size Measure
900190 Orange Pineapple Juice 1 4 Ounce
81401 ChkSausBenRagTurkHamSwPotFRZ000533 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 2 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 616.7048 102.7841
Protein g 30.0000 30.7464 19.9424 102.4880
Sodium, Na mg 767.0000 698.3667 91.0517
Carbohydrate, by difference g 75.0000 86.1874 55.9019 114.9165
Total lipid (fat) g 20.0000 20.3522 29.7014 148.5069
Fatty acids, total saturated % Cal 3.1749 4.6334 N/A N/A
Fatty acids, total trans g 0.3154 N/A N/A
Cholesterol mg 7.3655 N/A N/A
Potassium, K mg 1566.7020 1417.4152 90.4713
Vitamin A, RAE mcg_RAE 233.0000 766.4127 328.9325
Vitamin C, total ascorbic acid mg 25.0000 52.1688 208.6752
Calcium, Ca mg 400.0000 685.2370 171.3092
Vitamin B-6 mg 0.5000 0.6561 131.2200
Vitamin B-12 mcg 0.8000 1.3238 165.4750
Magnesium, Mg mg 106.7000 152.8380 143.2409
Zinc, Zn mg 2.7000 2.8001 103.7074
Fiber, total dietary g 7.0000 14.1757 202.5100
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS 000698
Average Nutrient Analysis For Menus for Site: CO CENTRAL OFFICE
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 763.2572 127.2095 163.2572
Protein g 30.0000 41.4917 21.7445 138.3057 11.4917
Sodium, Na mg 767.0000 670.5761 87.4284 -96.4239
Carbohydrate, by difference g 75.0000 109.3175 57.2900 145.7567 34.3175
Total lipid (fat) g 20.0000 22.6480 26.7055 133.5277 5.6867
Fatty acids, total saturated % Cal 4.9308 5.8142 N/A
Fatty acids, total trans g 0.2164 N/A
Cholesterol mg 57.8257 N/A
Potassium, K mg 1,566.7020 1,727.0998 110.2379 160.3978
Vitamin A, RAE mcg_RAE 233.0000 558.1703 239.5581 325.1703
Vitamin C, total ascorbic acid mg 25.0000 73.1092 292.4368 48.1092
Calcium, Ca mg 400.0000 730.3367 182.5842 330.3367
Vitamin B-6 mg 0.5000 1.0636 212.7200 0.5636
Vitamin B-12 mcg 0.8000 2.1023 262.7875 1.3023
Magnesium, Mg mg 106.7000 197.2069 184.8237 90.5069
Zinc, Zn mg 2.7000 5.0800 188.1481 2.3800
Fiber, total dietary g 7.0000 16.2578 232.2543 9.2578
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001051
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
19885
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81013 CountryEggSkilletPotCranApplFRZ000122 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations
Nutrient Table:
Energy kcal 600.0000 715.3243 119.2207
Protein g 30.0000 34.9836 19.5624 116.6120
Sodium, Na mg 767.0000 809.0273 105.4794
Carbohydrate, by difference g 75.0000 101.5102 56.7632 135.3469
Total lipid (fat) g 20.0000 25.6317 32.2491 161.2453
Fatty acids, total saturated % Cal 10.0000 5.5642 7.0007 70.0071
Fatty acids, total trans g 0.0875 N/A N/A
Cholesterol mg 300.0000 403.3766 134.4589
Potassium, K mg 1566.7022 1675.5211 106.9457
Vitamin A, RAE mcg_RAE 233.0000 416.5699 178.7854
Vitamin C, total ascorbic acid mg 25.0000 96.0184 384.0736
Calcium, Ca mg 400.0000 708.9042 177.2260
Vitamin B-6 mg 0.5000 0.8977 179.5400
Vitamin B-12 mcg 0.8000 2.4542 306.7750
Magnesium, Mg mg 106.7000 145.6303 136.4858
Zinc, Zn mg 2.7000 4.0407 149.6556
Fiber, total dietary g 7.0000 12.3737 176.7671
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001051
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
19821
Description Nutrition Link
Serving
Size Measure
900192 Apple Juice 4 Ounce
81056 BkdChixYelRiceChTomGrBenRPepFRZ000060 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations
Nutrient Table:
Energy kcal 600.0000 759.4237 126.5706
Protein g 30.0000 49.1293 25.8771 163.7643
Sodium, Na mg 767.0000 378.6873 49.3725
Carbohydrate, by difference g 75.0000 105.4370 55.5353 140.5827
Total lipid (fat) g 20.0000 22.4189 26.5688 132.8442
Fatty acids, total saturated % Cal 3.0038 3.5598 N/A N/A
Cholesterol mg 102.8230 N/A N/A
Potassium, K mg 1566.7020 1572.8890 100.3949
Vitamin A, RAE mcg_RAE 233.0000 291.6026 125.1513
Vitamin C, total ascorbic acid mg 25.0000 103.9783 415.9132
Calcium, Ca mg 400.0000 656.9322 164.2330
Vitamin B-6 mg 0.5000 1.0845 216.9000
Vitamin B-12 mcg 0.8000 1.6234 202.9250
Magnesium, Mg mg 106.7000 156.8408 146.9923
Zinc, Zn mg 2.7000 5.1076 189.1704
Fiber, total dietary g 7.0000 11.9859 171.2271
(c) 2005 Horizon Software International, LLC. All rights reserved. Scheduled Menu Nutrition Analysis Report
CENTRAL OFFICE
Scheduled Menu Analysis TMS001051
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
28725
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
900426 Whole Grain Bread 1 Slice
81240 WGSouthPoll,CarrotsCountStyPotFRZ000102 1 1 Meal
900195 Oatmeal Raisin Cookie 1 Cookie
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations
Nutrient Table:
Energy kcal 600.0000 787.5707 131.2618
Protein g 30.0000 37.3206 18.9548 124.4020
Sodium, Na mg 767.0000 912.1692 118.9269
Carbohydrate, by difference g 75.0000 121.5568 61.7376 162.0757
Total lipid (fat) g 20.0000 18.8325 21.5209 107.6046
Fatty acids, total saturated % Cal 3.5113 4.0126 N/A N/A
Cholesterol mg 74.9311 N/A N/A
Potassium, K mg 1566.7020 1438.7578 91.8335
Vitamin A, RAE mcg_RAE 233.0000 1182.4028 507.4690
Vitamin C, total ascorbic acid mg 25.0000 89.8770 359.5080
Calcium, Ca mg 400.0000 735.2883 183.8221
Vitamin B-6 mg 0.5000 0.8760 175.2000
Vitamin B-12 mcg 0.8000 1.3950 174.3750
Magnesium, Mg mg 106.7000 156.8829 147.0318
Zinc, Zn mg 2.7000 2.8883 106.9741
Fiber, total dietary g 7.0000 17.1452 244.9314
(c) 2005 Horizon Software International, LLC. All rights reserved. Scheduled Menu Nutrition Analysis Report
CENTRAL OFFICE
Scheduled Menu Analysis TMS001051
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
28511
Description Nutrition Link
Serving
Size Measure
81469 MeatSofritoParPotButtSquashFRZ000299 1 1 Meal
900657 Corn Tortilla 2 Each
900132 Fig Bar 1 Bar
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations
Nutrient Table:
Energy kcal 600.0000 736.4629 122.7438
Protein g 30.0000 32.9923 17.9193 109.9743
Sodium, Na mg 767.0000 550.7969 71.8119
Carbohydrate, by difference g 75.0000 103.3840 56.1516 137.8453
Total lipid (fat) g 20.0000 23.6250 28.8711 144.3555
Fatty acids, total saturated % Cal 7.9204 9.6792 N/A N/A
Cholesterol mg 67.1691 N/A N/A
Potassium, K mg 1566.7020 1936.3079 123.5913
Vitamin A, RAE mcg_RAE 233.0000 787.3791 337.9309
Vitamin C, total ascorbic acid mg 25.0000 66.6570 266.6280
Calcium, Ca mg 400.0000 595.7601 148.9400
Vitamin B-6 mg 0.5000 1.0861 217.2200
Vitamin B-12 mcg 0.8000 2.7008 337.6000
Magnesium, Mg mg 106.7000 180.2577 168.9388
Zinc, Zn mg 2.7000 5.7483 212.9000
Fiber, total dietary g 7.0000 13.3586 190.8371
(c) 2005 Horizon Software International, LLC. All rights reserved. Scheduled Menu Nutrition Analysis Report
CENTRAL OFFICE
Scheduled Menu Analysis TMS001051
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
28503
Description Nutrition Link
Serving
Size Measure
900190 Orange Pineapple Juice 1 4 Ounce
81465 Enchilada/PPork BBeansCornFRZ000550 1 1 Meal
900030 Margarine Cup 1 Cup (5g)
900704 Apple Cinnamon Waffle Grahams 1 Each (pkt)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations
Nutrient Table:
Energy kcal 600.0000 816.0499 136.0083
Protein g 30.0000 35.8172 17.5564 119.3907
Sodium, Na mg 767.0000 659.4832 85.9822
Carbohydrate, by difference g 75.0000 119.7683 58.7064 159.6911
Total lipid (fat) g 20.0000 21.9181 24.1729 120.8645
Fatty acids, total saturated % Cal 8.0034 8.8267 N/A N/A
Cholesterol mg 48.4167 N/A N/A
Potassium, K mg 1566.7020 1837.6498 117.2942
Vitamin A, RAE mcg_RAE 233.0000 356.1958 152.8737
Vitamin C, total ascorbic acid mg 25.0000 64.4221 257.6884
Calcium, Ca mg 400.0000 782.9334 195.7334
Vitamin B-6 mg 0.5000 0.5756 115.1200
Vitamin B-12 mcg 0.8000 1.6258 203.2250
Magnesium, Mg mg 106.7000 172.3130 161.4930
Zinc, Zn mg 2.7000 4.3373 160.6407
Fiber, total dietary g 7.0000 16.0420 229.1714
(c) 2005 Horizon Software International, LLC. All rights reserved. Scheduled Menu Nutrition Analysis Report
CENTRAL OFFICE
Scheduled Menu Analysis TMS001051
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
27711
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81248
Whole Grain Bread
TurkySausPoTomWGRotAppleRaisnFRZ000080 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 2 Cup (5g)
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations
Nutrient Table:
Energy kcal 600.0000 751.6193 125.2699
Protein g 30.0000 37.9239 20.1825 126.4130
Sodium, Na mg 767.0000 611.5177 79.7285
Carbohydrate, by difference g 75.0000 111.3891 59.2795 148.5188
Total lipid (fat) g 20.0000 26.0573 31.2014 156.0070
Fatty acids, total saturated % Cal 4.8850 5.8494 N/A N/A
Cholesterol mg 49.3891 N/A N/A
Potassium, K mg 1566.7020 1565.7200 99.9373
Vitamin A, RAE mcg_RAE 233.0000 357.9117 153.6102
Vitamin C, total ascorbic acid mg 25.0000 149.9092 599.6368
Calcium, Ca mg 400.0000 651.1186 162.7796
Vitamin B-6 mg 0.5000 0.9327 186.5400
Vitamin B-12 mcg 0.8000 1.5428 192.8500
Magnesium, Mg mg 106.7000 143.3594 134.3575
Zinc, Zn mg 2.7000 3.9857 147.6185
Fiber, total dietary g 7.0000 20.0362 286.2314
(c) 2005 Horizon Software International, LLC. All rights reserved. Scheduled Menu Nutrition Analysis Report
CENTRAL OFFICE
Scheduled Menu Analysis TMS001051
Menu:
Serving Period: Lunch Site: CO CENTRAL OFFICE
Serving Line: 7 Day TMS
46904
Description Nutrition Link
Serving
Size Measure
81781 SlRoastBeefGravyPeasCarrotsFRZ000726 1 1 Meal
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900300 Peach Cup 1 4 Ounce
990087 Sun Meadow Dairy Beverage 1 8 Ounces
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2018 Florida Regulations Nutrient Table:
Energy kcal 600.0000 603.2082 100.5347
Protein g 30.0000 38.1274 25.2831 127.0913
Sodium, Na mg 767.0000 678.7740 88.4973
Carbohydrate, by difference g 75.0000 86.9115 57.6328 115.8820
Total lipid (fat) g 20.0000 16.0711 23.9784 119.8922
Fatty acids, total saturated % Cal 3.0010 4.4776 N/A N/A
Potassium, K mg 1566.7020 1065.7064 68.0223
Vitamin A, RAE mcg_RAE 233.0000 1214.9709 521.4467
Vitamin C, total ascorbic acid mg 25.0000 54.3369 217.3476
Calcium, Ca mg 400.0000 664.0385 166.0096
Vitamin B-6 mg 0.5000 0.8362 167.2400
Vitamin B-12 mcg 0.8000 1.3504 168.8000
Magnesium, Mg mg 106.7000 155.9965 146.2010
Zinc, Zn mg 2.7000 3.6918 136.7333
Fiber, total dietary g 7.0000 19.3789 276.8414
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis TMS001051
Average Nutrient Analysis For Menus for Site: CO CENTRAL OFFICE
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 755.7794 125.9632 155.7794
Protein g 30.0000 38.4468 20.3482 128.1560 8.4468
Sodium, Na mg 767.0000 627.5671 81.8210 -139.4329
Carbohydrate, by difference g 75.0000 110.3761 58.4171 147.1681 35.3761
Total lipid (fat) g 20.0000 22.3387 26.6015 133.0073 5.5436
Fatty acids, total saturated % Cal 10.0000 5.1870 6.1768 61.7680 -3.2105
Fatty acids, total trans g 0.0360 N/A
Cholesterol mg 300.0000 112.9271 37.6424 -187.0729
Potassium, K mg 1,566.7022 1,697.1936 108.3290 130.4914
Vitamin A, RAE mcg_RAE 233.0000 616.1377 264.4368 383.1377
Vitamin C, total ascorbic acid mg 25.0000 94.7863 379.1452 69.7863
Calcium, Ca mg 400.0000 689.1657 172.2914 289.1657
Vitamin B-6 mg 0.5000 0.9072 181.4400 0.4072
Vitamin B-12 mcg 0.8000 1.8738 234.2250 1.0738
Magnesium, Mg mg 106.7000 176.4964 165.4137 69.7964
Zinc, Zn mg 2.7000 4.7357 175.3963 2.0357
Fiber, total dietary g 7.0000 16.4607 235.1529 9.4607
(c) 2005 Horizon Software International, LLC. All rights reserved.
Collier County
2018 STP PP II
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY WEEK 1 3 oz Meatloaf Slice w
Onion Gravy
½ c. Mashed Potatoes
½ c. Green Peas Carrots
1 sl. Whole Grain Bread
Margarine Cup
½ c. Peach Cup
8 oz. 1% Low Fat Milk
44652
Chicken Fajitas
3 oz. Seasoned Diced Chicken
½ c.( Fajita Vegetables) Onions,
Green & Red Peppers
¼ c. Cheesy Pinto Beans
1 Tortilla
Margarine Cup
1 Salsa pkt.
½ c. Mandarin Orange Cup
8 oz. 1% Low Fat Milk 44979
3 oz. Breaded Pollack
½ c. Cheese Grits
½ c. Stewed Tomatoes w/
Turkey Ham
1 sl. Whole Grain Bread
Margarine Cup
1 Fresh Fruit
8 oz. 1% Low Fat Milk
44650
4 oz. BBQ Chicken Thigh
½ c. Mashed Sweet Potatoes
½ c. Creamed Corn
½ c. Tossed Salad w/Tomato
1 Ranch Dressing pkt.
1 Whole Wheat Roll
Margarine Cup
½ c. Pineapple Tidbit Cup
8 oz. 1% Low Fat Milk 44654
4 oz. Orange Juice
3 oz. Cheese Omelet w/2 oz.
Western Sauce
½ c. Potatoes O’ Brien
½ c. Cranberry Pears
1 sl. Whole Grain Bread
1 Jelly pkt.
8 oz. 1% Low Fat Milk
44656
WEEK 2 3 oz. Hamburger Patty
½ c. Baked Beans
½ c. Carrot Coins
1 Hamburger Bun
1 pk. ea. Ketchup/ Mustard
Margarine Cup
½ c. Mixed Fruit Cup
8 oz. 1% Low Fat Milk
44658
3 oz. Pork Riblet w/BBQ
Sauce
½ c. Skin On Garlic Mashed
Potatoes
½ c. Green Peas & Red Pepper
1 sl. Whole Grain Bread
Margarine Cup
½ c. Applesauce Cup
8 oz. 1% Low Fat Milk
44660
8 oz. Turkey Apple Cranberry
Pasta Salad
½ c. Cucumber & Red Onion
Salad
½ c. Three Bean Salad
1 Sl. Whole Grain Bread
Margarine Cup
½ c. Citrus Fruit Cup
8 oz. 1% Low Fat Milk
44662
3 oz. Meatballs w ½ c.
Marinara Sauced Cavatappi
Pasta
½ c. Mixed Greens
½ c. Tossed Salad w/ Tomato
Italian Dressing
1 Garlic Roll
Margarine Cup
½ c. Mixed Fruit Cup
8 oz. 1% Low Fat Milk 44841
4 oz. Orange Pineapple Juice
3 oz. Mandarin Chicken
½ c. Gingered Green Beans
½ c. Fried Rice
1 sl. Whole Grain Bread
Margarine Cup
Fortune Cookie
8 oz. 1% Low Fat Milk
44666
WEEK 3 4 oz. Orange Pineapple Juice
Chili Dog
3oz. Hot Dog
4 oz. Chili
½ c. Baked Apple Chunks w/
Raisins
1 Hot Dog Bun
1 pk. Chopped Onion
8 oz. 1% Low Fat Milk44668
3 oz. NY Charbroiled Beef
Strip w/ 3 oz. Marsala Sauce
½ c. Cheesy Mashed Potato
½ c. Green Beans
1 sl. Whole Grain Bread
Margarine Cup
1 Graham Crackers (2 ct.) pkt
8 oz. 1% Low Fat Milk
44670
3 oz. Chicken Parmesan over
½ c. Rotini Noodles w/Marinara
½ c. Italian Bean Ragout
1 Dinner Roll
Margarine Cup
½ c. Peach Cup
8 oz. 1% Low Fat Milk
44672
3oz. Filet of Fish
½ c. Rosemary Potatoes
½ c. Carrot Coins
1 sl. Whole Grain Bread
Tartar Sauce
Margarine Cup
½ c. Mixed Fruit Cup
8 oz. 1% Low Fat Milk
44674
4 oz. Egg Salad
½ c. Marinated Broccoli Salad
½ c. Tomato Relish
2 sl. Whole Grain Bread
1 Fresh Orange
8 oz. 1% Low Fat Milk
44987
WEEK 4 3 oz. Pork Chopette w/ 3oz.
Country Pepper Gravy
½ c. Potato Onion Soufflé
½ c. Succotash
1 sl. Whole Grain Bread
Margarine Cup
1 Graham Crackers (2 ct.) pkt
8 oz. 1% Low Fat Milk
44678
4 oz. Grape Juice
3 oz. Baked Chicken w/
3 oz. Lemon Pepper Sauce
½ c. Spinach
½ c. Black Eye Peas
1 sl. Whole Grain Bread
Margarine Cup
8 oz. 1% Low Fat Milk
44680
4 oz. Tuna Salad
½ c. Mixed Green Salad
½ c. Carrot Raisin Salad
1 sl. Whole Grain Roll
1 Ranch dressing pkt
1 Fresh Orange
8 oz. 1% Low Fat Milk
44682
4 oz. Whole Grain Turkey
Lasagna w/ Grandmas 3 oz.
Meat Sauce
½ c. Italian Vegetable Blend
½ c. Green Peas
1 sl. Garlic Roll
Margarine Cup
½ c. Peach Cup
8 oz. 1% Low Fat Milk
44684
Beef Tacos
3 oz. Seasoned Ground Beef
1 Tortilla x2
½ c. Taco Topping-Shredded
Lettuce, Tomatoes, Cheese)
½ c. Chilled Black Bean and
Corn Salsa
1 Salsa Sauce pkt.
½ c. Mandarin Orange Cup
8 oz. 1% Low Fat Milk44686
Menus have been analyzed with computer software programming using HORIZON ONE SOURCE SOFTWARE. These menus
meet the Department of Elder Affairs guidelines as outlined in the Meal and Nutrient Analysis Requirements with the following
specifics – These menus provide 33 1/3% of the Dietary Reference Intakes (DRI/AI) per meal. Analysis includes: Calories, Protein,
Fat, Fiber, Calcium, Zinc, Magnesium, Sodium, Vitamins B6, B12, C, and Vitamin A and Potassium. Adequate amounts of Calories,
Protein, Fat, Fiber, Calcium, Vitamin B6, and Vitamin C are provided in daily amounts. Vitamin A, B12, Zinc, Magnesium, Sodium
and Potassium have been averaged over one week; however no individual meal shall exceed 1000 mg of Sodium.
MENUS PREPARED BY: GA FOODS__
APPROVED BY (PROJECT NUTRITIONIST): _______________________________
DATE OF APPROVAL: ___________________________________________
CYCLE IMPLEMENTATION DATE: _______________________________ __
PROJECT TITLE: __ _ ___ __________________________________________
PROJECT DIRECTOR: ________________________________________________
CENTRAL OFFICE
Scheduled Menu Analysis Week I
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44652
Description Nutrition Link
Serving
Size Measure
900629 Meatloaf Slice 1 3 Ounce
80079 Peas and Carrots 1 4 Ounce
80045 Mashed Potatoes 1 4 Ounce
80014 Onion Gravy 1 2 Ounces
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900300 Peach Cup 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 725.6369 120.9395
Protein g 30.0000 38.3083 21.1171 127.6943
Sodium, Na mg 767.0000 724.7816 94.4956
Carbohydrate, by difference g 75.0000 94.8308 52.2745 126.4411
Total lipid (fat) g 20.0000 27.1367 33.6574 168.2869
Fatty acids, total saturated % Cal 8.4074 10.4276 N/A N/A
Potassium, K mg 1566.7020 1485.4108 94.8113
Vitamin A, RAE mcg_RAE 233.0000 694.8930 298.2373
Vitamin C, total ascorbic acid mg 25.0000 67.5203 270.0812
Calcium, Ca mg 400.0000 665.2365 166.3091
Vitamin B-6 mg 0.5000 0.9841 196.8200
Vitamin B-12 mcg 0.8000 2.7316 341.4500
Magnesium, Mg mg 106.7000 175.7378 164.7027
Zinc, Zn mg 2.7000 6.8800 254.8148
Fiber, total dietary g 7.0000 16.3638 233.7686
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week I
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44979 Chicken Fajitas
Description Nutrition Link
Serving
Size Measure
81350 Chicken Fajita 1 3 Ounces
81766 Fajita Veg 1 4 Ounce
90391 Cheesy Pinto Beans 1 4 Ounce
109305 Flour Tortilla 1 Each
6164 Salsa 1 1 packet
900592 Mandarin Orange Cup 1 4 Ounces
900030 Margarine Cup 1 Each (Cup)
900533 1% Low Fat Milk 1 8 Ounce
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 617.9681 102.9947
Protein g 30.0000 36.1647 23.4088 120.5490
Sodium, Na mg 767.0000 534.5570 69.6945
Carbohydrate, by difference g 75.0000 86.4474 55.9559 115.2632
Total lipid (fat) g 20.0000 17.6888 25.7617 128.8086
Fatty acids, total saturated % Cal 5.3121 7.7365 N/A N/A
Potassium, K mg 1566.7020 1656.9763 105.7621
Vitamin A, RAE mcg_RAE 233.0000 400.6149 171.9377
Vitamin C, total ascorbic acid mg 25.0000 111.4670 445.8680
Calcium, Ca mg 400.0000 604.3707 151.0927
Vitamin B-6 mg 0.5000 0.8327 166.5400
Vitamin B-12 mcg 0.8000 1.1135 139.1875
Magnesium, Mg mg 106.7000 148.1682 138.8643
Zinc, Zn mg 2.7000 2.5925 96.0185
Fiber, total dietary g 7.0000 13.6837 195.4814
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week I
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44650 Breaded Pollack
Description Nutrition Link
Serving
Size Measure
80024 Breaded Pollack 1 3 Ounce
80090 Cheese Grits 1 4 Ounce
80155 Stewed Tomatoes w/TurkeyHam 1 4 Ounce
900021 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900207 Fresh Orange 1 Each
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 741.0216 123.5036
Protein g 30.0000 37.3558 20.1645 124.5193
Sodium, Na mg 767.0000 583.7346 76.1062
Carbohydrate, by difference g 75.0000 109.0494 58.8644 145.3992
Total lipid (fat) g 20.0000 24.9290 30.2773 151.3863
Fatty acids, total saturated % Cal 6.5228 7.9222 N/A N/A
Potassium, K mg 1566.7020 1356.3832 86.5757
Vitamin A, RAE mcg_RAE 233.0000 384.1165 164.8569
Vitamin C, total ascorbic acid mg 25.0000 259.0120 1036.0480
Calcium, Ca mg 400.0000 658.4140 164.6035
Vitamin B-6 mg 0.5000 1.1394 227.8800
Vitamin B-12 mcg 0.8000 2.7444 343.0500
Magnesium, Mg mg 106.7000 138.4880 129.7919
Zinc, Zn mg 2.7000 2.5363 93.9370
Fiber, total dietary g 7.0000 16.8089 240.1271
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week I
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44654 BBQ Chicken
Description Nutrition Link
Serving
Size Measure
80600 BBQ Chicken Thigh 1 3 Ounce
80161 Mashed Sweet Potatoes 1 4 Ounces
80074 Creamed Corn 1 4 ounce
900777 Whole Wheat Roll 1 Each
90084 Tossed Salad w/ Tomato 1 4 ounce
900215 Ranch Dressing 1 Each
900030 Margarine Cup 1 Each (Cup)
900299 Pineapple Tidbit Cup 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 881.3839 146.8973
Protein g 30.0000 43.8527 19.9017 146.1757
Sodium, Na mg 767.0000 598.7572 78.0648
Carbohydrate, by difference g 75.0000 122.7974 55.7294 163.7299
Total lipid (fat) g 20.0000 28.1141 28.7079 143.5396
Fatty acids, total saturated % Cal 4.6623 4.7608 N/A N/A
Potassium, K mg 1566.7020 2105.0543 134.3621
Vitamin A, RAE mcg_RAE 233.0000 792.2552 340.0237
Vitamin C, total ascorbic acid mg 25.0000 81.1481 324.5924
Calcium, Ca mg 400.0000 688.4712 172.1178
Vitamin B-6 mg 0.5000 1.1566 231.3200
Vitamin B-12 mcg 0.8000 1.7252 215.6500
Magnesium, Mg mg 106.7000 202.4067 189.6970
Zinc, Zn mg 2.7000 5.6180 208.0741
Fiber, total dietary g 7.0000 13.6929 195.6129
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week I
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44656 Western Omelet
Description Nutrition Link
Serving
Size Measure
900187 Orange Juice 1 4 Ounce
81251 Western Sauce 1 2 Ounce
900048 Cheese Omelet 1 Omelet
80044 Potatoes O'Brien 1 4 Ounce
81076 Cranberry Pears 1 4 Ounce
900426 Whole Grain Bread 1 Slice
900208 Grape Jelly 1 Each
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 784.8890 130.8148
Protein g 30.0000 30.8652 15.7297 102.8840
Sodium, Na mg 767.0000 874.7307 114.0457
Carbohydrate, by difference g 75.0000 124.9550 63.6803 166.6067
Total lipid (fat) g 20.0000 18.9680 21.7498 108.7491
Fatty acids, total saturated % Cal 6.7983 7.7953 N/A N/A
Potassium, K mg 1566.7020 1566.5512 99.9904
Vitamin A, RAE mcg_RAE 233.0000 226.1200 97.0472
Vitamin C, total ascorbic acid mg 25.0000 210.9786 843.9144
Calcium, Ca mg 400.0000 621.0726 155.2682
Vitamin B-6 mg 0.5000 0.6599 131.9800
Vitamin B-12 mcg 0.8000 1.0211 127.6375
Magnesium, Mg mg 106.7000 136.9021 128.3056
Zinc, Zn mg 2.7000 2.3522 87.1185
Fiber, total dietary g 7.0000 13.1168 187.3829
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week I
Average Nutrient Analysis For Menus for Site: STP01 ST PETERSBURG
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 750.1799 125.0300 150.1799
Protein g 30.0000 37.3093 19.8935 124.3643 7.3093
Sodium, Na mg 767.0000 663.3122 86.4814 -103.6878
Carbohydrate, by difference g 75.0000 107.6160 57.3814 143.4880 32.6160
Total lipid (fat) g 20.0000 23.3673 28.0340 140.1702 6.6966
Fatty acids, total saturated % Cal 6.3406 7.6069 N/A
Potassium, K mg 1,566.7020 1,634.0752 104.3003 67.3732
Vitamin A, RAE mcg_RAE 233.0000 499.5999 214.4206 266.5999
Vitamin C, total ascorbic acid mg 25.0000 146.0252 584.1008 121.0252
Calcium, Ca mg 400.0000 647.5130 161.8782 247.5130
Vitamin B-6 mg 0.5000 0.9545 190.9000 0.4545
Vitamin B-12 mcg 0.8000 1.8672 233.4000 1.0672
Magnesium, Mg mg 106.7000 160.3406 150.2724 53.6406
Zinc, Zn mg 2.7000 3.9958 147.9926 1.2958
Fiber, total dietary g 7.0000 14.7332 210.4743 7.7332
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week II
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44658 Hamburger on Bun
Description Nutrition Link
Size
Measure
80262 Hamburger Patty 1 3 Ounce
80048 Baked Beans 1 4 Ounce
80032 Carrot Coins 1 4 Ounce
111778 Ketchup 1 Pk.
900431 Hamburger Bun 1 Bun
103376 Mustard 1 Pk.
900301 Mixed Fruit Cup 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 732.1331 122.0222
Protein g 30.0000 40.7052 22.2392 135.6840
Sodium, Na mg 767.0000 639.0308 83.3156
Carbohydrate, by difference g 75.0000 97.7652 53.4139 130.3536
Total lipid (fat) g 20.0000 19.6070 24.1026 120.5129
Fatty acids, total saturated % Cal 6.7646 8.3156 N/A N/A
Potassium, K mg 1566.7020 1672.7229 106.7671
Vitamin A, RAE mcg_RAE 233.0000 1121.5358 481.3458
Vitamin C, total ascorbic acid mg 25.0000 49.3234 197.2936
Calcium, Ca mg 400.0000 529.6208 132.4052
Vitamin B-6 mg 0.5000 0.9706 194.1200
Vitamin B-12 mcg 0.8000 3.2424 405.3000
Magnesium, Mg mg 106.7000 156.9728 147.1160
Zinc, Zn mg 2.7000 4.2080 155.8519
Fiber, total dietary g 7.0000 17.2737 246.7671
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week II
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44660
Description Nutrition Link
Serving
Size Measure
80008 Pork Riblet 1 3 Ounce
81167 BBQ Sauce 1 2 Ounce
80103 Skin-on Garlic Mashed Potatoes
VE(FM)04
1 4 Ounces
80215 Green Peas and Red Peppers 1 4 Ounce
900030 Margarine Cup 1 Each (Cup)
900426 Whole Grain Bread 1 Slice
900323 Applesauce Cup 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 837.8485 139.6414
Protein g 30.0000 39.4760 18.8464 131.5867
Sodium, Na mg 767.0000 777.9648 101.4296
Carbohydrate, by difference g 75.0000 116.3996 55.5707 155.1995
Total lipid (fat) g 20.0000 29.4511 31.6358 158.1789
Fatty acids, total saturated % Cal 8.8372 9.4927 N/A N/A
Potassium, K mg 1566.7020 1709.3688 109.1062
Vitamin A, RAE mcg_RAE 233.0000 253.2941 108.7099
Vitamin C, total ascorbic acid mg 25.0000 87.5019 350.0076
Calcium, Ca mg 400.0000 646.5783 161.6446
Vitamin B-6 mg 0.5000 1.8945 378.9000
Vitamin B-12 mcg 0.8000 1.8801 235.0125
Magnesium, Mg mg 106.7000 202.2031 189.5062
Zinc, Zn mg 2.7000 7.1099 263.3296
Fiber, total dietary g 7.0000 19.0638 272.3400
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week II
Menu:
Period: Lunch Site: STP01 ST PETERSBURG
44662
Description Nutrition Link
Serving
Size Measure
80672 Turkey Apple Cran Pasta Salad 1 8 Ounce
81765 Cucumber Red Onion Salad 1 4 Ounce
90152 Three Bean Salad 1 4 Ounce
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900236 Citrus Fruit Cup 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 967.9602 161.3267
Protein g 30.0000 36.9363 15.2636 123.1210
Sodium, Na mg 767.0000 722.8781 94.2475
Carbohydrate, by difference g 75.0000 154.2545 63.7441 205.6727
Total lipid (fat) g 20.0000 32.0052 29.7581 148.7906
Fatty acids, total saturated % Cal 9.0169 8.3838 N/A N/A
Potassium, K mg 1566.7020 1594.2860 101.7606
Vitamin A, RAE mcg_RAE 233.0000 215.2079 92.3639
Vitamin C, total ascorbic acid mg 25.0000 53.5090 214.0360
Calcium, Ca mg 400.0000 619.5655 154.8914
Vitamin B-6 mg 0.5000 0.6693 133.8600
Vitamin B-12 mcg 0.8000 1.0190 127.3750
Magnesium, Mg mg 106.7000 183.9882 172.4351
Zinc, Zn mg 2.7000 3.2644 120.9037
Fiber, total dietary g 7.0000 16.9798 242.5686
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week II
Menu:
Period: Lunch Site: STP01 ST PETERSBURG
44841 Meatballs Marinara Sauce
Description Nutrition Link
Serving
Size Measure
80261 Meatballs 1 3 Ounce
80065 Marinara Sauce 1 2 Ounce
900754 Cavatappi pasta 1 4 Ounce
80641 Mixed Greens 1 4 Ounce
90084 Tossed Salad w/ Tomato 1 4 ounce
900170 Italian Dressing 1 Packet
900417 Garlic Roll 1 Roll
900030 Margarine Cup 1 Each (Cup)
900301 Mixed Fruit Cup 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 711.8201 118.6367
Protein g 30.0000 35.5510 19.9775 118.5033
Sodium, Na mg 767.0000 573.7016 74.7981
Carbohydrate, by difference g 75.0000 94.5148 53.1116 126.0197
Total lipid (fat) g 20.0000 26.5177 33.5280 167.6402
Fatty acids, total saturated % Cal 7.0867 8.9602 N/A N/A
Potassium, K mg 1566.7020 1549.2328 98.8850
Vitamin A, RAE mcg_RAE 233.0000 1080.8933 463.9027
Vitamin C, total ascorbic acid mg 25.0000 96.7415 386.9660
Calcium, Ca mg 400.0000 690.4348 172.6087
Vitamin B-6 mg 0.5000 0.7987 159.7400
Vitamin B-12 mcg 0.8000 1.9680 246.0000
Magnesium, Mg mg 106.7000 132.1600 123.8613
Zinc, Zn mg 2.7000 3.7511 138.9296
Fiber, total dietary g 7.0000 12.5446 179.2086
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week II
Menu:
Period: Lunch Site: STP01 ST PETERSBURG
44666 Mandarin Chicken
Description Nutrition Link
Serving
Size Measure
900620 Orange Pineapple Juice 1 4 Ounce
80622 Baked Chicken Thigh 1 3 Ounce
80352 Mandarin Sauce 1 2 ounce
81764 Gingered Green Beans 1 4 Ounce
81760 Fried Rice 1 4 Ounce
900426 Whole Grain Bread 1 Slice
900839 Fortune Cookie 1 1 cookie
900030 Margarine Cup 1 Each (Cup)
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 714.9290 119.1548
Protein g 30.0000 44.1177 24.6837 147.0590
Sodium, Na mg 767.0000 709.0994 92.4510
Carbohydrate, by difference g 75.0000 105.1650 58.8394 140.2200
Total lipid (fat) g 20.0000 22.5653 28.4067 142.0335
Fatty acids, total saturated % Cal 3.8924 4.9000 N/A N/A
Potassium, K mg 1566.7020 1614.4734 103.0492
Vitamin A, RAE mcg_RAE 233.0000 364.1404 156.2834
Vitamin C, total ascorbic acid mg 25.0000 62.7739 251.0956
Calcium, Ca mg 400.0000 597.3562 149.3390
Vitamin B-6 mg 0.5000 0.8330 166.6000
Vitamin B-12 mcg 0.8000 1.2666 158.3250
Magnesium, Mg mg 106.7000 185.1574 173.5308
Zinc, Zn mg 2.7000 5.2426 194.1704
Fiber, total dietary g 7.0000 15.1606 216.5800
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week II
Average Nutrient Analysis For Menus for Site: STP01 ST PETERSBURG
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Period: Lunch
Energy kcal 600.0000 792.9382 132.1564 192.9382
Protein g 30.0000 39.3572 19.8539 131.1907 9.3572
Sodium, Na mg 767.0000 684.5349 89.2484 -82.4651
Carbohydrate, by difference g 75.0000 113.6198 57.3158 151.4931 38.6198
Total lipid (fat) g 20.0000 26.0293 29.5438 147.7188 8.4085
Fatty acids, total saturated % Cal 7.1196 8.0809 N/A
Potassium, K mg 1,566.7020 1,628.0168 103.9136 61.3148
Vitamin A, RAE mcg_RAE 233.0000 607.0143 260.5212 374.0143
Vitamin C, total ascorbic acid mg 25.0000 69.9699 279.8796 44.9699
Calcium, Ca mg 400.0000 616.7111 154.1778 216.7111
Vitamin B-6 mg 0.5000 1.0332 206.6400 0.5332
Vitamin B-12 mcg 0.8000 1.8752 234.4000 1.0752
Magnesium, Mg mg 106.7000 172.0963 161.2899 65.3963
Zinc, Zn mg 2.7000 4.7152 174.6370 2.0152
Fiber, total dietary g 7.0000 16.2045 231.4929 9.2045
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week III
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44668
Description Nutrition Link
Serving
Size Measure
900620 Orange Pineapple Juice 1 4 Ounce
90083 Hot Dog 1 3 Ounce
80214 Baked Apple Chunks w/Raisins 1 4 Ounces
80015 Chili 4 Ounce
900418 Hot Dog Bun 1 Bun
900230 8 oz. 1% Low Fat Milk 1 Each
11282 Chopped Onion, pc 1 each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 742.6047 123.7674
Protein g 30.0000 35.1944 18.9573 117.3147
Sodium, Na mg 767.0000 819.5252 106.8481
Carbohydrate, by difference g 75.0000 84.5439 45.5391 112.7252
Total lipid (fat) g 20.0000 26.8985 32.5996 162.9982
Fatty acids, total saturated % Cal 9.0232 10.9357 N/A N/A
Potassium, K mg 1566.7020 1649.0093 105.2535
Vitamin A, RAE mcg_RAE 233.0000 168.5405 72.3350
Vitamin C, total ascorbic acid mg 25.0000 63.4239 253.6956
Calcium, Ca mg 400.0000 509.2278 127.3070
Vitamin B-6 mg 0.5000 0.6224 124.4800
Vitamin B-12 mcg 0.8000 2.7398 342.4750
Magnesium, Mg mg 106.7000 97.1175 91.0192
Zinc, Zn mg 2.7000 4.7565 176.1667
Fiber, total dietary g 7.0000 7.5837 108.3386
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week III
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44670
Description Nutrition Link
Serving
Size Measure
900635 Charbroiled Beef Pattie NY Strip 1 Each
81299 Marsala Sauce 1 2 Ounce
80071 Cheesy Mashed Potatoes 1 4 Ounce
80031 Green Beans 1 4 Ounce
900426 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900194 Graham Crackers 1 2 (ct) pkg.
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 697.3450 116.2242
Protein g 30.0000 35.8948 20.5894 119.6493
Sodium, Na mg 767.0000 886.4202 115.5698
Carbohydrate, by difference g 75.0000 99.7519 57.2181 133.0025
Total lipid (fat) g 20.0000 26.0929 33.6757 168.3787
Fatty acids, total saturated % Cal 8.4398 10.8925 N/A N/A
Potassium, K mg 1566.7020 1574.8026 100.5170
Vitamin A, RAE mcg_RAE 233.0000 214.2324 91.9452
Vitamin C, total ascorbic acid mg 25.0000 40.8351 163.3404
Calcium, Ca mg 400.0000 601.5693 150.3923
Vitamin B-6 mg 0.5000 0.9754 195.0800
Vitamin B-12 mcg 0.8000 3.0260 378.2500
Magnesium, Mg mg 106.7000 176.6287 165.5377
Zinc, Zn mg 2.7000 5.1893 192.1963
Fiber, total dietary g 7.0000 15.4509 220.7271
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week III
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44672
Description Nutrition Link
Serving
Size Measure
80064 Chicken Parmesan 1 3 ounce
80652 Rotini Noodles 1 2 Ounce
81761 Italian Bean Ragout 1 3 Ounce
80065 Marinara Sauce 1 4 Ounce
900425 Dinner Roll 1 Roll
900230 8 oz. 1% Low Fat Milk 1 Each
900300 Peach Cup 1 4 Ounce
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 819.6116 136.6019
Protein g 30.0000 45.1541 22.0368 150.5137
Sodium, Na mg 767.0000 646.0320 84.2284
Carbohydrate, by difference g 75.0000 95.1154 46.4197 126.8205
Total lipid (fat) g 20.0000 26.9958 29.6436 148.2179
Fatty acids, total saturated % Cal 7.8643 8.6356 N/A N/A
Potassium, K mg 1566.7020 1357.8827 86.6714
Vitamin A, RAE mcg_RAE 233.0000 450.8539 193.4995
Vitamin C, total ascorbic acid mg 25.0000 60.5485 242.1940
Calcium, Ca mg 400.0000 570.0395 142.5099
Vitamin B-6 mg 0.5000 0.7446 148.9200
Vitamin B-12 mcg 0.8000 1.4850 185.6250
Magnesium, Mg mg 106.7000 125.2046 117.3426
Zinc, Zn mg 2.7000 4.4773 165.8259
Fiber, total dietary g 7.0000 9.0484 129.2629
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week III
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44674
Description Nutrition Link
Serving
Size Measure
990042 Fish, Filet 1 3 Ounce
90211 Potato, Rosemary 1 4 Ounces
80787 Carrots 1 4 Ounce
900030 Margarine Cup 1 Each (Cup)
102501 Tartar Sauce 1 Pk.
900426 Whole Grain Bread 1 Slice
900301 Mixed Fruit Cup 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 707.3266 117.8878
Protein g 30.0000 30.6331 17.3233 102.1103
Sodium, Na mg 767.0000 671.6233 87.5650
Carbohydrate, by difference g 75.0000 99.3244 56.1689 132.4325
Total lipid (fat) g 20.0000 25.3993 32.3180 161.5899
Fatty acids, total saturated % Cal 4.6772 5.9513 N/A N/A
Potassium, K mg 1566.7020 1747.5073 111.5405
Vitamin A, RAE mcg_RAE 233.0000 1197.5397 513.9655
Vitamin C, total ascorbic acid mg 25.0000 58.8375 235.3500
Calcium, Ca mg 400.0000 597.5362 149.3840
Vitamin B-6 mg 0.5000 1.0156 203.1200
Vitamin B-12 mcg 0.8000 2.7225 340.3125
Magnesium, Mg mg 106.7000 177.5240 166.3768
Zinc, Zn mg 2.7000 2.5637 94.9519
Fiber, total dietary g 7.0000 16.2938 232.7686
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week III
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44987
Description Nutrition Link
Serving
Size Measure
80660 Egg Salad 1 4 Ounce
80630 Marinated Broccoli Salad 1 4 Ounce
80676 Tomato Relish 1 4 Ounce
900021 Whole Grain Bread 2 Slice
900207 Fresh Orange 1 Each
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 859.7129 143.2855
Protein g 30.0000 40.3487 18.7731 134.4957
Sodium, Na mg 767.0000 787.8014 102.7120
Carbohydrate, by difference g 75.0000 145.0743 67.4990 193.4324
Total lipid (fat) g 20.0000 23.6607 24.7695 123.8473
Fatty acids, total saturated % Cal 4.8789 5.1075 N/A N/A
Potassium, K mg 1566.7020 1849.2472 118.0344
Vitamin A, RAE mcg_RAE 233.0000 439.1115 188.4599
Vitamin C, total ascorbic acid mg 25.0000 234.9657 939.8628
Calcium, Ca mg 400.0000 898.0971 224.5243
Vitamin B-6 mg 0.5000 1.2863 257.2600
Vitamin B-12 mcg 0.8000 2.1253 265.6625
Magnesium, Mg mg 106.7000 218.4196 204.7044
Zinc, Zn mg 2.7000 4.6061 170.5963
Fiber, total dietary g 7.0000 27.0491 386.4157
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week III
Average Nutrient Analysis For Menus for Site: STP01 ST PETERSBURG
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 765.3202 127.5534 165.3202
Protein g 30.0000 37.4450 19.5709 124.8167 7.4450
Sodium, Na mg 767.0000 762.2804 99.3847 -4.7196
Carbohydrate, by difference g 75.0000 104.7620 54.7546 139.6827 29.7620
Total lipid (fat) g 20.0000 25.8094 30.3513 151.7565 8.8023
Fatty acids, total saturated % Cal 6.9767 8.2044 N/A
Potassium, K mg 1,566.7020 1,635.6898 104.4034 68.9878
Vitamin A, RAE mcg_RAE 233.0000 494.0556 212.0410 261.0556
Vitamin C, total ascorbic acid mg 25.0000 91.7221 366.8884 66.7221
Calcium, Ca mg 400.0000 635.2940 158.8235 235.2940
Vitamin B-6 mg 0.5000 0.9289 185.7800 0.4289
Vitamin B-12 mcg 0.8000 2.4197 302.4625 1.6197
Magnesium, Mg mg 106.7000 158.9789 148.9962 52.2789
Zinc, Zn mg 2.7000 4.3186 159.9481 1.6186
Fiber, total dietary g 7.0000 15.0852 215.5029 8.0852
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week IV
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
39938
Description Nutrition Link
Serving
Size Measure
80053 Pork Chop Patty 1 3 Ounce
90364 Country Pepper Gravy 1 3 Ounce
80114 Potato Onion Soufflé 1 4 Ounces
80077 Succotash 1 4 Ounces
900021 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900194 Graham Crackers 1 2 (ct) pkg.
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 777.8182 129.6364
Protein g 30.0000 43.6653 22.4553 145.5510
Sodium, Na mg 767.0000 809.0486 105.4822
Carbohydrate, by difference g 75.0000 97.3709 50.0739 129.8279
Total lipid (fat) g 20.0000 29.7084 34.3751 171.8754
Fatty acids, total saturated % Cal 8.3369 9.6465 N/A N/A
Potassium, K mg 1566.7020 1770.3532 112.9987
Vitamin A, RAE mcg_RAE 233.0000 197.5037 84.7655
Vitamin C, total ascorbic acid mg 25.0000 35.7078 142.8312
Calcium, Ca mg 400.0000 623.3224 155.8306
Vitamin B-6 mg 0.5000 2.4654 493.0800
Vitamin B-12 mcg 0.8000 1.5882 198.5250
Magnesium, Mg mg 106.7000 195.0166 182.7709
Zinc, Zn mg 2.7000 4.8220 178.5926
Fiber, total dietary g 7.0000 13.9587 199.4100
.
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week IV
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
39926
Description Nutrition Link
Serving
Size Measure
900191 Grape Juice 1 4 Ounce
80622 Baked Chicken Thigh 1 3 Ounce
80218 Lemon Pepper Sauce 1 4 Ounce
81221 Spinach 1 4 Ounce
80050 Black Eyed Peas 1 4 Ounce
900021 Whole Grain Bread 1 Slice
900030 Margarine Cup 1 Each (Cup)
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 649.0030 108.1672
Protein g 30.0000 46.2797 28.5236 154.2657
Sodium, Na mg 767.0000 387.8355 50.5653
Carbohydrate, by difference g 75.0000 89.6952 55.2818 119.5936
Total lipid (fat) g 20.0000 22.3984 31.0608 155.3041
Fatty acids, total saturated % Cal 3.7530 5.2044 N/A N/A
Potassium, K mg 1566.7020 1899.2536 121.2262
Vitamin A, RAE mcg_RAE 233.0000 832.1254 357.1354
Vitamin C, total ascorbic acid mg 25.0000 52.1274 208.5096
Calcium, Ca mg 400.0000 707.9432 176.9858
Vitamin B-6 mg 0.5000 1.1240 224.8000
Vitamin B-12 mcg 0.8000 1.2666 158.3250
Magnesium, Mg mg 106.7000 282.6463 264.8981
Zinc, Zn mg 2.7000 6.4477 238.8037
Fiber, total dietary g 7.0000 17.6024 251.4629
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week IV
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44682
Description Nutrition Link
Serving
Size Measure
80681 Tuna Salad 1 4 Ounce
80670 Mixed Salad Greens 1 4 Ounce
80695 Carrot Raisin Salad 1 4 Ounce
900215 Ranch Dressing 1 Each
900429 Whole Grain Roll 1 Roll
900207 Fresh Orange 1 Each
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 634.9462 105.8244
Protein g 30.0000 34.0495 21.4503 113.4983
Sodium, Na mg 767.0000 812.3174 105.9084
Carbohydrate, by difference g 75.0000 80.8797 50.9522 107.8396
Total lipid (fat) g 20.0000 19.6445 27.8450 139.2248
Fatty acids, total saturated % Cal 3.8417 5.4454 N/A N/A
Potassium, K mg 1566.7020 1685.0169 107.5518
Vitamin A, RAE mcg_RAE 233.0000 1230.4783 528.1023
Vitamin C, total ascorbic acid mg 25.0000 115.5769 462.3076
Calcium, Ca mg 400.0000 624.9453 156.2363
Vitamin B-6 mg 0.5000 0.5609 112.1800
Vitamin B-12 mcg 0.8000 3.0133 376.6625
Magnesium, Mg mg 106.7000 138.6145 129.9105
Zinc, Zn mg 2.7000 2.4522 90.8222
Fiber, total dietary g 7.0000 13.2673 189.5329
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week IV
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44684
Description Nutrition Link
Serving
Size Measure
900781 Whole Grain Turkey & Cheese Lasagna
Rollup
1 Each
81763 Grandmas Meat Sauce 1 3 Ounces
80101 Vegetable Blend, Italian 1 4 ounce
80069 Green Peas 1 4 Ounce
900219 Garlic Roll 1 Roll
900030 Margarine Cup 1 Each (Cup)
900300 Peach Cup 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 718.1927 119.6988
Protein g 30.0000 40.8345 22.7429 136.1150
Sodium, Na mg 767.0000 872.7577 113.7885
Carbohydrate, by difference g 75.0000 90.8205 50.5828 121.0940
Total lipid (fat) g 20.0000 24.1772 30.2976 151.4878
Fatty acids, total saturated % Cal 8.1236 10.1801 N/A N/A
Potassium, K mg 1566.7020 1221.8442 77.9883
Vitamin A, RAE mcg_RAE 233.0000 395.9268 169.9257
Vitamin C, total ascorbic acid mg 25.0000 68.2307 272.9228
Calcium, Ca mg 400.0000 645.9254 161.4814
Vitamin B-6 mg 0.5000 0.5899 117.9800
Vitamin B-12 mcg 0.8000 1.5654 195.6750
Magnesium, Mg mg 106.7000 119.1498 111.6680
Zinc, Zn mg 2.7000 3.8132 141.2296
Fiber, total dietary g 7.0000 14.5364 207.6629
(c) 2005 Horizon Software International, LLC. All rights reserved.
Report
CENTRAL OFFICE
Scheduled Menu Analysis Week IV
Menu:
Serving Period: Lunch Site: STP01 ST PETERSBURG
44686
Description Nutrition Link
Serving
Size Measure
80444 Seasoned Grd Beef 1 3 Ounce
81762 Black Bean and Corn Salsa 1 4 Ounce
80445 Taco Topping-lettuce,tomato,cheese 1 4 Ounces
109305 Tortilla 2 Each
900211 Salsa 1 Each
80936 Mandarin Oranges 1 4 Ounce
900230 8 oz. 1% Low Fat Milk 1 Each
Standard Units Nutrient
% Nutrient
Standard
% of
Calories
Nutrient
Values
Lunch
2017 Florida Regulations Nutrient Table:
Energy kcal 600.0000 735.6822 122.6137
Protein g 30.0000 39.5789 21.5196 131.9297
Sodium, Na mg 767.0000 707.1107 92.1917
Carbohydrate, by difference g 75.0000 88.8881 48.3296 118.5175
Total lipid (fat) g 20.0000 25.1079 30.7159 153.5793
Fatty acids, total saturated % Cal 12.8649 15.7383 N/A N/A
Potassium, K mg 1566.7020 1641.3257 104.7631
Vitamin A, RAE mcg_RAE 233.0000 246.9733 105.9971
Vitamin C, total ascorbic acid mg 25.0000 60.2010 240.8040
Calcium, Ca mg 400.0000 706.6317 176.6579
Vitamin B-6 mg 0.5000 1.0406 208.1200
Vitamin B-12 mcg 0.8000 1.8896 236.2000
Magnesium, Mg mg 106.7000 173.7176 162.8094
Zinc, Zn mg 2.7000 5.3917 199.6926
Fiber, total dietary g 7.0000 12.3405 176.2929
(c) 2005 Horizon Software International, LLC. All rights reserved.
CENTRAL OFFICE
Scheduled Menu Analysis Week IV
Average Nutrient Analysis For Menus for Site: STP01 ST PETERSBURG
Nutrient Units
Nutrient
Values Standard
% of
Calories
% Nutrient
Standard
Difference
from Std.
Lunch
Serving Period: Lunch
Energy kcal 600.0000 703.1285 117.1881 103.1285
Protein g 30.0000 40.8816 23.2570 136.2720 10.8816
Sodium, Na mg 767.0000 717.8140 93.5872 -49.1860
Carbohydrate, by difference g 75.0000 89.5309 50.9329 119.3745 14.5309
Total lipid (fat) g 20.0000 24.2060 30.9835 154.9176 8.5809
Fatty acids, total saturated % Cal 7.3840 9.4515 N/A
Potassium, K mg 1,566.7020 1,643.5587 104.9056 76.8567
Vitamin A, RAE mcg_RAE 233.0000 580.6015 249.1852 347.6015
Vitamin C, total ascorbic acid mg 25.0000 66.3688 265.4752 41.3688
Calcium, Ca mg 400.0000 661.7536 165.4384 261.7536
Vitamin B-6 mg 0.5000 1.1562 231.2400 0.6562
Vitamin B-12 mcg 0.8000 1.8646 233.0750 1.0646
Magnesium, Mg mg 106.7000 181.8290 170.4114 75.1290
Zinc, Zn mg 2.7000 4.5854 169.8296 1.8854
Fiber, total dietary g 7.0000 14.3411 204.8729 7.3411
(c) 2005 Horizon Software International, LLC. All rights reserved.
EXHIBIT I.A FEDERAL CONTRACT PROVISIONS
FCP-1
FEDERAL UNITED STATE DEPARTMENT OF AGING
AND
FLORIDA DEPARTMENT OF ELDER AFFAIRS
The supplemental conditions contained in this section are intended to cooperate with, to supplement, and
to modify the general conditions and other specifications. In cases of disagreement with any other section
of this contract, the Supplemental Conditions shall govern.
Contractor means an entity that receives a contract.
The services performed by the awarded Contractor shall be in compliance with the provisions of 45 Code
of Federal Regulations (CFR) 75 and/or 45 CFR Part 92, 2 CFR Part 200 and other applicable regulations.
It shall be the awarded Contractor’s responsibility to acquire and utilize the necessary manuals and
guidelines that apply to the work required to complete this project. In general,
1) The contractor (including all subcontractors) must insert these contract provisions in each lower
tier contracts ( e.g. subcontract or sub-agreement);
2) The contractor (or subcontractor) must incorporate the applicable requirements of these contract
provisions by reference for work done under any purchase orders, rental agreements and other
agreements for supplies or services;
3) The prime contractor is responsible for compliance with these contract provisions by any
subcontractor, lower-tier subcontractor or service provider.
EXHIBIT I.A FEDERAL CONTRACT PROVISIONS
FCP-2
FEDERAL CONTRACT PROVISIONS
Administrative, contractual, or legal remedies (Ref. 41 U.S.C. 1908, 2 CFR § 200 Appendix II (A)
Unless otherwise provided in this contract, all claims, counter-claims, disputes and other matters in
question between the local government and the contractor, arising out of or relating to this contract, or the
breach of it, will be decided by arbitration, if the parties mutually agree, or in a Florida court of competent
jurisdiction.
Access to Records and Reports (Reference: 2 CFR § 200.333, 2 CFR § 200.336)
The contractor/vendor agrees to maintain all books, records, accounts and reports required under this
contract for a period of not less than three years after the date of termination or expiration of this contract,
except in the event of litigation or settlement of claims arising from the performance of this contract, in which
case the Contractor agrees to maintain same until the Purchaser, the Grantor Administrator, the Comptroller
General, or any of their duly authorized representatives, have disposed of all such litigation, appeals, claims
or exceptions related thereto. Furthermore, the County shall maintain written policies and procedures for
computer system backup and recovery and shall have the same requirement of its Contractors.
No Government Obligation to Third Parties - The Federal Government is not a party to this contract and
is not subject to any obligations or liabilities to the non-Federal entity, contractor, or any other party
pertaining to any matter resulting from the contract.”
Program Fraud and False or Fraudulent Statements of Related Acts The contractor acknowledges that
31 U.S.C. Chap. 38 (Administrative Remedies for False Claims and Statements) applies to the contractor’s
actions pertaining to this contract.”
Clean Air and Federal Water Pollution Control Acts (Reference: 2 CFR § 200 Appendix II (G))
Contracts and subgrants of amounts in excess of $150,000 shall contain a provision that requires the
Contractor or recipient to comply with all applicable standards, orders, or requirements issued pursuant to
the Clean Air Act (42 U.S.C. 7401–7671q) and the Federal Water Pollution Control Act as amended (33
U.S.C. 1251–1387). Violations must be reported to the Federal awarding agency and the Regional Office
of the Environmental Protection Agency (EPA).
Energy Policy and Conservation Act - (Reference 2 CFR § 200 Appendix II (H)
The contractor shall comply with any mandatory standards and policies relating to energy efficiency which
are contained in the F l o r i d a state energy conservation plan issued in compliance with the Energy
Policy and Conservation Act (Pub. L. 94-163, 89 Stat. 871, 42 U.S.C Section 6201)
Debarment and Suspension (Reference 2 CFR § 200 Appendix II (I)
Contract awards that exceed the small purchase threshold and certain other contract awards shall not be
made to parties listed on the government wide Excluded Parties List System in the System for Award
Management (SAM), in accordance with the OMB guidelines at 2 CFR 180 that implement Executive Orders
12549 (3 CFR Part 1986 Comp., p. 189) and 12689 (3 CFR Part 1989 Comp., p. 235), ‘‘Debarment and
Suspension.’’ The Excluded Parties List System in SAM contains the names of parties debarred,
suspended, or otherwise excluded by agencies, as well as parties declared ineligible under statutory or
regulatory authority other than Executive Order 12549. The successful bidder, by administering each lower
tier subcontract that exceeds $25,000 as a “covered transaction”, must verify each lower tier participant of
a “covered transaction” under the project is not presently debarred or otherwise disqualified from
participation in this federally assisted project.
Byrd Anti-Lobbying Amendment (31 U.S.C. 1352) (Reference 2 CFR § 200 Appendix II (J)
Vendors must certify it will not and has not used Federal appropriated funds have been paid or will be paid,
by or to any person or organization for influencing or attempting to influence an officer or employee of an
agency, a Member of Congress, an officer or employee of Congress, or an employee of a Member of
Congress in connection with the awarding of any Federal contract, the making of any Federal grant, the
EXHIBIT I.A FEDERAL CONTRACT PROVISIONS
FCP-3
making of any Federal loan, the entering into of any cooperative agreement, and the extension,
continuation, renewal, amendment, or modification of any Federal contract, grant, loan, or cooperative
agreement. The certification includes any lobbying with non-Federal funds that takes place in connection
with obtaining any Federal award.
Procurement of Recovered Materials (Reference 2 CFR § 200.322)
Contractor and subcontractor agree to comply with Section 6002 of the Solid Waste Disposal Act, as
amended by the Resource Conservation and Recovery Act, and the regulatory provisions of 40 CFR Part
247. (1) In the performance of this contract, the Contractor shall make maximum use of products containing
recovered materials that are EPA designated items unless the product cannot be acquired (i) Competitively
within a timeframe providing for compliance with the contract performance schedule; (ii) Meeting contract
performance requirements; or (iii) At a reasonable price. (2) Information about this requirement is available
at EPA's Comprehensive Procurement Guidelines web site, http://www.epa.gov/. The list of EPA-designate
items is available at https://www.epa.gov/smm/comprehensive‐procurement‐guideline‐cpg‐program.
Diversity (Reference 2 CFR § 200.321)
The County is dedicated to fostering the continued development and economic growth of small, minority-,
women-, and service-disabled veteran business enterprises. All contracting and subcontracting
opportunities afforded by this solicitation/contract are strongly encouraged to contribute as both Contractors
and Sub-Contractors. Firms may be required to submit documentation addressing diversity and describing
the efforts being made to encourage the participation of small, minority-, women-, and service-disabled
veteran business enterprises. Information on Certified Minority Business Enterprises (CMBE) and Certified
Service-Disabled Veteran Business Enterprises (CSDVBE) is available from the Office of Supplier Diversity
at:
http://dms.myflorida.com/other_programs/office_of_supplier_diversity_osd/
Termination for Cause and Convenience
See County’s Standard Terms and Conditions.
Nondiscrimination-Civil Rights Compliance
The Contractor will 1. not discriminate against any person in the provision of services or benefits under this
contract or in employment because of age, race, religion, color, disability, national origin, marital status or
sex in compliance with state and federal law and regulations. 2. Assumes others with whom it arranges to
provide services or benefits in connection with any of its programs and activities are not discriminating
against clients or employees because of age, race, religion, color, disability, national origin, marital status
or sex. And 3. Assures others with whom it arranges to provide services or benefits to participants or
employees in connection with any of its programs and activities are not discriminating against those
participants or employees in violation of the above statutes, regulations, guidelines, and standards.
Computer Use and Social Media Policy
The Florida Department of Elder Affairs has implemented a Social Media Policy, in addition to its Computer
Use Policy, which applies to all employees, contracted employees, consultants, OPS and volunteers,
including all personnel affiliated with third parties, such as, but not limited to, contractors and
subcontractors. Any entity that uses the Department’s computer resource systems must comply with the
Department’s policy regarding social media. Social Media includes, but is not limited to blogs, podcasts,
discussion forums, Wikis, RSS feeds, video sharing, social networks like MySpace, Facebook and Twitter,
as well as content sharing networks such as flickr and YouTube. This policy is available on the Department’s
website at: http://elderaffairs.state.fl.us/doea/financial.php
STATE CONTRACT PROVISIONS
Discriminatory Vendors List
In accordance with Section 287.134, Florida Statutes, an entity or affiliate who has been placed on the
discriminatory vendor list may not submit a bid on a contract to provide any goods or services to a public
EXHIBIT I.A FEDERAL CONTRACT PROVISIONS
FCP-4
entity, may not submit a bid on a contract with a public entity for the construction or repair of a public building
or public work, may not submit bids on leases of real property to a public entity, may not be awarded or
perform work as a contractor, supplier, subcontractor, or consultant under a contract with any public entity,
and may not transact business with any public entity.
Inspector General Cooperation
The Parties agree to comply with Section 20.055(5), Florida Statutes, for the inspector general to have
access to any records, data and other information deemed necessary to carry out his or her duties and
incorporate into all subcontracts the obligation to comply with Section 20.055(5), Florida Statutes.
Equal Employment Opportunity
The Contractor shall not discriminate against any employee or applicant for employment because of race,
age, creed, color, sex or national origin. The Agency will take affirmative action to ensure that applicants
are employed, and that employees are treated during employment, without regard to their race, age, creed,
color, sex, or national origin. Such action shall include, but not be limited to, the following: Employment
upgrading, demotion, or transfer; recruitment or recruitment advertising; layoff or termination; rates of pay
or other forms of compensation; and selection for training, including apprenticeship. Contractors must insert
a similar provision in all subcontracts, except subcontracts for standard commercial supplies or raw
materials.
Interest of Members of Congress
No member of or delegate to the Congress of the United States shall be admitted to any share or part of
this contract or to any benefit arising therefrom.
Interest of Public Officials
No member, officer, or employee of the public body or of a local public body during his tenure or for two
years thereafter shall have any interest, direct or indirect, in this contract or the proceeds thereof. For
purposes of this provision, public body shall include municipalities and other political subdivisions of States;
and public corporations, boards, and commissions established under the laws of any State.
Interest of Public Officials
No member, officer, or employee of the MPO or of a local public body during his tenure or for two years
thereafter shall have any interest, direct or indirect, in this contract or the proceeds thereof.
Lobbying
No funds received pursuant to this Agreement may be expended for lobbying the Legislature, the judicial
branch or a state agency.
EVerify
Vendors/Contractors/Subcontractors: 1. shall utilize the U.S. Department of Homeland Security's E-Verify
system to verity the employment eligibility of all new employees hired by the Vendor/Contractor during the
term of the contract; and 2. shall expressly require any subcontractors performing work or providing services
pursuant to the state contract to likewise utilize the U.S. Department of Homeland Security's E-Verify system
to verify the employment eligibility of all new employees hired by the subcontractor during the contract term.
Inspections (Meals)
The vendor must agree to notify the Nutrition Provider within 24 hours of any sanitation inspection and
provide a copy of the report.
EXHIBIT I.B GRANT CERTIFICATIONS AND ASSURANCES
GCA - 1
GRANT CERTIFICATIONS AND ASSURANCES
THE FOLLOWING DOCUMENTS NEED TO BE RETURNED WITH SOLICIATION DOCUMENTS
BY DEADLINE TO BE CONSIDERED RESPONSIVE
1. Certification Regarding Debarment, Suspension, and Other Responsibility Matters - Primary Covered
Transactions
2. Certification regarding Lobbying
3. Conflict of Interest
4. Anticipated DBE, M/WBE or VETERAN Participation Statement
5. Opportunity List for Commodities and Contractual Services and Professional Consultant Services
6. Acknowledgement of Grant Terms and Conditions
7. Scrutinized Companies Certification
Health Inspection Action Plan
Attached any backup information
Action Item Assigned To Target Date
Steps Taken &
Completion
Date
01b-01-4 Dented/rusted cans- moved to the
dumpster
Oscar Espina -
Manager 4/5/2018
Immediate action
was taken and
cans were
removed
Health Inspection Action Plan
Attached any backup information
Action Item Assigned To Target Date
Steps Taken &
Completion
Date
______________________________________
Name of person completing the response
______________________________________
Date
$12.16
$40.53
$28.95
$16.38
$20.50
$5.68
$30.39
$40.94
$51.25
$14.19
$4.30
$5.37
$9.48
$14.22
$23.70
$33.18
351.22
Department of State /Division of Corporations /Search Records /Detail By Document Number /
Document Number
FEI/EIN Number
Date Filed
State
Status
Detail by FEI/EIN Number
Florida Profit Corporation
G.A. FOOD SERVICES OF PINELLAS COUNTY, INC.
Filing Information
441565
59-1485677
12/10/1973
FL
ACTIVE
Principal Address
12200 32ND COURT NORTH
ST. PETERSBURG, FL 33716
Changed: 03/02/1988
Mailing Address
12200 32ND COURT NORTH
ST. PETERSBURG, FL 33716
Changed: 03/02/1988
Registered Agent Name & Address
Kenneth, LoBianco
12200 32ND COURT NORTH
ST. PETERSBURG, FL 33716
Name Changed: 05/30/2017
Address Changed: 03/02/1988
Officer/Director Detail
Name & Address
Title CEO
Lobianco, Kenneth A
1701 BRIGHTWATER BLVD NE
ST PETERSBURG, FL 33704
Title CFO
Valavanis, Beth Ann
DIVISION OF CORPORATIONSFlorida Department of State
Page 1 of 2Detail by FEI/EIN Number
2/14/2019http://search.sunbiz.org/Inquiry/corporationsearch/SearchResultDetail?inquirytype=FeiNu...
12200 32ND COURT NORTH
ST. PETERSBURG, FL 33716
Title President
Davenport, Glenn A
12200 32nd St North
St Petersburg, FL 33716
Annual Reports
Report Year Filed Date
2017 01/10/2017
2017 05/30/2017
2018 05/01/2018
Document Images
05/01/2018 -- ANNUAL REPORT View image in PDF format
05/30/2017 -- AMENDED ANNUAL REPORT View image in PDF format
01/10/2017 -- ANNUAL REPORT View image in PDF format
03/17/2016 -- ANNUAL REPORT View image in PDF format
03/27/2015 -- ANNUAL REPORT View image in PDF format
02/03/2014 -- ANNUAL REPORT View image in PDF format
04/19/2013 -- ANNUAL REPORT View image in PDF format
01/03/2012 -- ANNUAL REPORT View image in PDF format
03/09/2011 -- ANNUAL REPORT View image in PDF format
03/31/2010 -- ANNUAL REPORT View image in PDF format
04/02/2009 -- ANNUAL REPORT View image in PDF format
01/11/2008 -- ANNUAL REPORT View image in PDF format
04/23/2007 -- ANNUAL REPORT View image in PDF format
03/15/2006 -- ANNUAL REPORT View image in PDF format
02/22/2005 -- ANNUAL REPORT View image in PDF format
04/19/2004 -- ANNUAL REPORT View image in PDF format
04/14/2003 -- ANNUAL REPORT View image in PDF format
04/11/2002 -- ANNUAL REPORT View image in PDF format
05/02/2001 -- ANNUAL REPORT View image in PDF format
04/10/2000 -- ANNUAL REPORT View image in PDF format
02/24/1999 -- ANNUAL REPORT View image in PDF format
04/06/1998 -- ANNUAL REPORT View image in PDF format
04/18/1997 -- ANNUAL REPORT View image in PDF format
04/17/1996 -- ANNUAL REPORT View image in PDF format
04/24/1995 -- ANNUAL REPORT View image in PDF format
Florida Department of State, Division of Corporations
Page 2 of 2Detail by FEI/EIN Number
2/14/2019http://search.sunbiz.org/Inquiry/corporationsearch/SearchResultDetail?inquirytype=FeiNu...
January 11, 2019
Order Delivery Time Site Frequency Address City State Zip
1 9:00 Roberts Senior Center M-F 905 Roberts Ave.Immokalee FL 34142
2 9:50 Golden Gate Senior M-F 4898 Coronado Pkwy Naples FL 34116
3 10:10 East Naples Community Center M-F 3500 Thomasson Dr.Naples FL 34112
4 10:30 Goodlette Arms M-F 954 Goodlette Rd. Naples FL 34102
The truck is a Chevy Express 3500 with a 12' box. It is equipped with a RFR unit and generator to accomdate both frozen and hot deliveries.