The Rustic Bento
Category: Meal
Portion Size: 1 Each
Meal Components: 2 oz eq M/MA; 2 oz eq grain, 1 cup vegetable (red/orange), 1 cup fruit, 1 cup milk
1 Serving
| Ingredients | Weight | Measure |
|---|---|---|
| USDA mozzarella cheese, cubed | 2 oz | |
| Whole grain-rich crackers (2 oz eq) | 2 oz | |
| Red bell peppers, fresh, strips | 1 cup | |
| Blueberries, fresh | 1 cup | |
| White milk, 1% | 1 cup |
Directions
- Place all items in a bag, container, or box.
HCCP: Serve at 140°F.
USDA Regulation Helpful Hint:
Offer versus Serve:
- Students must select 3 of the 5 planned components
- One of the choices must be at least a ½ cup serving of the fruits or vegetables component
- If only three components are selected, and two of these are fruit and vegetable, the student may only select the ½ cup portion for the fruit OR vegetable.
Nutrients Per One Serving
(K-12)
| Calories | 667 | kcal |
| Saturated Fat | 14 | g |
| Sodium | 957 | mg |
| Sugar | 38 | g |
| Total Fat | 29 | g |
| Trans Fat | 0 | g |
| Cholesterol | 53 | mg |
| Carbohydrate | 77 | g |
| Total Dietary Fiber | 7 | g |
| Protein | 28 | g |
| Vitamin A | 3,078 | IU |
| Calcium | 328 | mg |
| Vitamin C | 132 | mg |
| Iron | 2 | mg |
Components Per One Serving
(K-12)
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 2 | oz. eq. | 2 | oz. eq. | 1 | cup(s) | 1 | cup(s) | 1 | cup(s) |
Vegetable Subgroups
| Dark Green | Red/Orange | Legumes | Starchy | Other | |||||
| 0 | oz. eq. | 1 | oz. eq. | 0 | cup(s) | 0 | cup(s) | 0 | cup(s) |