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Healthy Menus

ACED menus are designed for taste and nutrition.  

Below are examples of the menu variation used in the ACED sponsored feeding program.  One of the basic principles in centralized feeding operations is that the recipes are standardized and are easy to administer. In designing its 20 menu cycle, the following were taken into account:

  1. Volume driven

  2. Duration of the food preparation

  3. Availability of ingredients in the local market

  4. Menu balance- taste, flavor, texture, etc.

  5. Cultural preference

  6. Ability to produce the food using the equipment available.