Weld County School District 6 Page 1 Nov 1, 2012 thru Nov 30, 2012 Spreadsheet - Portion Values Oct 11, 2012 Regular Breakfast
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1 Page Nov, 22 thru Nov 3, 22 Spreadsheet - Portion Values Oct, 22 Thu - //22 Scrambled Eggs w/ Chz Sausage Patty Graham Crackers 2 pkg * *4. *76.3 *383 *34 * % % % % *. *.% Fri - /2/22 Pancakes Banana-Peanut Butter Wrap Berry Compote 2 ea Wraps 2 oz * * * * * *4.7 *9.8 *76 *74 * % % % %.. *.. *. *. *.% Mon - //22 Egg & Chz Bagel Sand Muffin each * * *8.6 *73.2 *234 *8 * % % % 9..% *. *.% - denotes a nutrient that is either missing or incomplete for an individual ingredient
2 Page 2 Nov, 22 thru Nov 3, 22 Spreadsheet - Portion Values Oct, 22 Tue - /6/22 Apple French Toast * * * * * *4.6 *796.7 *282 *488 * % % % 9.7.3% *. *.% Wed - /7/22 Egg & Cheese Breakfast Burrito Mini Loaf Picante Sauce, bulk Serving oz * *3.49 *732.6 *82 *36 * % % % % *..... *. *.% Thu - /8/22 Veggie- Frittata Cinnamon Roll (not IW) Cheese Portion s * *. * *4.2 *722.6 *47 *486 * % 96.8.% % % *. *.% - denotes a nutrient that is either missing or incomplete for an individual ingredient
3 Page 3 Nov, 22 thru Nov 3, 22 Spreadsheet - Portion Values Oct, 22 Fri - /9/22 Sausage Biscuit UBR (not IW) * *2.77 *7.9 *696 *77 * % % %.32.7% *. *.% Mon - /2/22,Egg,Chz English Muffin Bagel w/ Cream Cheese each * * *4.7 *63. *7 *329 * % % %.4.8% *. *.% Tue - /3/22 Oatmeal w/ Raisins UBR (not IW) Cheese Portion s * * *4.4 *88.8 *646 *3 * % 82..3% % % *. *.% - denotes a nutrient that is either missing or incomplete for an individual ingredient
4 Page 4 Nov, 22 thru Nov 3, 22 Spreadsheet - Portion Values Oct, 22 Wed - /4/22,Egg&Chz Breakfast Burrito Picante Sauce, bulk Serving oz * * * * *4.74 *877. *6 *7 * % % % % *..... *. *.% Thu - //22 Scrambled Eggs w/ Chz Sausage Patty Graham Crackers 2 pkg * *4. *76.3 *383 *34 * % % % % *. *.% Fri - /6/22 Pancakes Banana-Peanut Butter Wrap Berry Compote 2 ea Wraps 2 oz * * * * * *4.7 *9.8 *76 *74 * % % % %.. *.. *. *. *.% - denotes a nutrient that is either missing or incomplete for an individual ingredient
5 Page Nov, 22 thru Nov 3, 22 Spreadsheet - Portion Values Oct, 22 Mon - /9/22 Egg & Chz Bagel Sand Muffin each * * *8.6 *73.2 *234 *8 * % % % 9..% *. *.% Tue - /2/22 Apple French Toast * * * * * *4.6 *796.7 *282 *488 * % % % 9.7.3% *. *.% Mon - /26/22,Egg,Chz English Muffin Bagel w/ Cream Cheese each * * *4.7 *63. *7 *329 * % % %.4.8% *. *.% - denotes a nutrient that is either missing or incomplete for an individual ingredient
6 Page 6 Nov, 22 thru Nov 3, 22 Spreadsheet - Portion Values Oct, 22 Tue - /27/22 Oatmeal w/ Raisins UBR (not IW) Cheese Portion s * * *4.4 *88.8 *646 *3 * % 82..3% % % *. *.% Wed - /28/22,Egg&Chz Breakfast Burrito Picante Sauce, bulk Serving oz * * * * *4.74 *877. *6 *7 * % % % % *..... *. *.% Thu - /29/22 Scrambled Eggs w/ Chz Sausage Patty Graham Crackers 2 pkg * *4. *76.3 *383 *34 * % % % % *. *.% - denotes a nutrient that is either missing or incomplete for an individual ingredient
7 Page 7 Nov, 22 thru Nov 3, 22 Spreadsheet - Portion Values Oct, 22 Fri - /3/22 Pancakes Banana-Peanut Butter Wrap Berry Compote 2 ea Wraps 2 oz * * * * * *4.7 *9.8 *76 *74 * % % % %.. *.. *. *. *.% Weighted Average *4.7 *689.8 *37 *37 * % % % % *. *.% Nutrient Menu AVG % of Cals Target % of Target Miss Data Shortfall Overage Error Messages (if any) Calories Cholesterol (mg) Sodium (mg) Fiber (g) Iron (mg) Calcium (mg) Vitamin A (IU) Vitamin A (RE) Vitamin C (mg) Protein (g) Carbohydrate (g) Fat (g) Saturated Fat (g) Trans Fat (g) % 6.33% 27.2% 9.8%.% <=3.% <.% % 264% 2% 7% 268% 39% 88% 374% 36% Correction Required - Cholesterol too High - denotes a nutrient that is either missing or incomplete for an individual ingredient
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7 8 9 #### #### #### #### #### #### #### #### #### At Smashburger, we use only the best quality ingredients to create our delicious menu. From 1% fresh, never-frozen beef and artisan buns to fine cheeses
More informationThe Informed Dining program is a nutrition information program developed by the Province of British Columbia. For more information, please visit www.informeddining.ca or call Dietitian Services at HealthLink
More informationNUTRITIONAL GUIDE. Information is valid as of 4/5/2017
NUTRITIONAL GUIDE Information is valid as of 4/5/2017 NUTRITIONAL GUIDE Sonny s BBQ has made an effort to provide complete and current nutrition information. Due to the handcrafted nature of our menu items
More informationCHILI & GRILL MENU NUTRITION INFORMATION
WAYS - ORIGINAL CHILI 3-Way - Small/Child 420 21 12 1 65 840 36 3 1 22 3-Way - Regular 760 41 23 2 130 1620 56 4 2 41 3-Way - Super 1020 52 28 2.5 165 2250 84 6 3 54 4-Way Bean - Small/Child 470 21 12
More informationAll fruits and vegetables are listed in a separate Excel spreadsheet.
This Excel spreadsheet contains the nutrition information for all high school lunch entrees. The entrees are listed in their corresponding station tabs along the bottom. The cycle date for the menu item
More informationProtein (g) Fibre (g) Fat (g) Cheese sticks, without sauce (4 un)* 117 g
Appetizers Cheese sticks, without sauce (4 un)* 117 g 370 45 2 24 18 8 1380 0 0.5 23 45 10 10 0 Chicken wings - Bold teriyaki (4 un) 138 g 260 100 0 14 20 4.5 640 7 0.2 11 4 8 2 2 Chicken wings - Original,
More informationThe Informed Dining program is a nutrition information program developed by the Province of British Columbia. For more information, please visit www.informeddining.ca or call Dietitian Services at HealthLink
More informationSaturated Fat (g) Total Fat (g)
KJ Kcal Total Fat (g) Saturated Fat (g) Total Carbohydrates (g) Total Sugars (g) Dietary Fiber (g) Protein (g) Salt (g) Natural Sugar from dairy or equivalent Total added sugar Caffeine (mg) ** Summer
More informationPitt County Schools Page 1 Recipe Audit Report - Summary Aug 31, 2018
Page 1 Recipe Audit Report - Summary Aug 31, 2018 0 0 0 0 0 0.0 0 % % % % % 000074 1 package 29 130 4.00 1.00 0 110 21.00 2.00 *N/A* 2.00 0 0.0 100 1.08 ANIMAL CRACKERS 27.7% 6.9% 64.6% 6.2% 000048 1/2
More informationNUTRITION MENU. Good Earth Cafes Ltd November Nutritional Guide
NUTRITION MENU All nutritional information is produced though supplier data sheets and our nutritional data base. Stated weights may not reflect finished weights due to water loss in the baking and cooking
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