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    20-Day Cycle Menu: School-Based Feeding Program

    Uploaded by

    Maria Flor Toledo Yasa
    This document outlines a 20-day menu cycle for a school feeding program in Region IX, Division of Zamboanga del Norte, Philippines. The menu features dishes made with malunggay (moringa), a nutrient-rich local plant. Each day's meal consists of a main dish like fish balls, shrimp, or vegetable patties served with rice. Nutritious recipes incorporate malunggay like pork pochero, ginataang munggo, and pansit canton guisado. The menu aims to provide students with healthy, balanced meals using locally available ingredients.

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    20-Day Cycle Menu: School-Based Feeding Program

    Uploaded by

    Maria Flor Toledo Yasa
    178 views1 page
    This document outlines a 20-day menu cycle for a school feeding program in Region IX, Division of Zamboanga del Norte, Philippines. The menu features dishes made with malunggay (moringa), a nutrient-rich local plant. Each day's meal consists of a main dish like fish balls, shrimp, or vegetable patties served with rice. Nutritious recipes incorporate malunggay like pork pochero, ginataang munggo, and pansit canton guisado. The menu aims to provide students with healthy, balanced meals using locally available ingredients.

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    This document outlines a 20-day menu cycle for a school feeding program in Region IX, Division of Zamboanga del Norte, Philippines. The menu features dishes made with malunggay (moringa), a nutrient-rich local plant. Each day's meal consists of a main dish like fish balls, shrimp, or vegetable patties served with rice. Nutritious recipes incorporate malunggay like pork pochero, ginataang munggo, and pansit canton guisado. The menu aims to provide students with healthy, balanced meals using locally available ingredients.

    Copyright:

    © All Rights Reserved
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    Flag for inappropriate content
    Download as docx, pdf, or txt
    178 views1 page

    20-Day Cycle Menu: School-Based Feeding Program

    Uploaded by

    Maria Flor Toledo Yasa
    This document outlines a 20-day menu cycle for a school feeding program in Region IX, Division of Zamboanga del Norte, Philippines. The menu features dishes made with malunggay (moringa), a nutrient-rich local plant. Each day's meal consists of a main dish like fish balls, shrimp, or vegetable patties served with rice. Nutritious recipes incorporate malunggay like pork pochero, ginataang munggo, and pansit canton guisado. The menu aims to provide students with healthy, balanced meals using locally available ingredients.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    SCHOOL-BASED FEEDING PROGRAM

    SY: 2014-2015

    20-DAY CYCLE MENU


    REGION: IX
    DIVISION: ZAMBOANGA DEL NORTE
    SCHOOL: MAMAD ELEMENTARY SCHOOL

    DAY 1

    DAY 2

    DAY 3

    DAY 4

    DAY 5

    WEEK 1

    Malu
    Supreme
    (with rice)

    Moringga
    Shrimps
    Royal (with
    rice)

    Malu
    Crispies
    (with rice)

    FishPimientoMalunggay
    (with rice)

    WEEK 2

    Malunggay
    Fish Balls
    w/Sweet &
    Sour Sauce
    and Rice
    Veggie Mix
    (with rice)

    Pansit
    Canton
    Guisado
    Con
    Malunggay
    (with rice)
    Ginataang
    Munggo
    con
    Moringa
    (with rice)
    Pork
    Pochero ala
    MORINGA
    (with rice)

    Moringga
    Veggie
    Patties
    (with rice)

    Ukoy
    Makalhip
    (with rice)

    Malu
    Pinakbet
    (with rice)

    Moringga
    Balls in
    Cream
    Sauce
    (with rice)

    Moringa
    Shanghai
    Rolls
    (with rice)

    Ginataang
    Munggo
    con
    Moringa
    (with rice)

    Moringga
    Veggie
    Patties
    (with rice)

    Pansit
    Canton
    Guisado
    Con
    Malunggay
    (with rice)

    Pansit
    Canton
    Guisado
    Con
    Malunggay
    (with rice)
    Malunggay
    Fish Balls
    w/Sweet &
    Sour Sauce
    and Rice

    WEEK 3

    WEEK 4

    FishPimientoMalunggay
    (with rice)

    PREPARED BY:

    MARK GIL A. EVALAROZA


    School Feeding Teacher

    APPROVED:

    FE J. SUCO

    Principal I

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