Assemble-and-Serve food programs

Assemble-and-Serve food programs

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Overview

Assemble-and-Serve programs rely on at least one dedicated person to prepare and serve simple meals or snacks. These programs typically have access to only basic appliances such as a toaster, blender and/or kettle, but not a full kitchen. Food can either be served on reusable dishware, or on compostable/recyclable disposables. Assemble-and-Serve programs typically serve foods that require minimal preparation but can also include salad bar programs from which students can build their own meals.

 

Suggested meal and snack composition

Meal program

To ensure a variety of nutritious foods are offered, a balanced Assemble-and-Serve meal program should ideally offer at least one choice from each of the three food categories of Canada’s food guide:

  • Vegetables and fruits
  • Grains
  • Protein

Snack program

To increase students’ opportunities to have a variety of nutrients, a snack program ideally offers two choices out of the following three food categories from Canada’s food guide:

  • Vegetables and fruits
  • Grains
  • Protein

Water should be readily available to students at all times. At meals and snacks, schools are encouraged to also offer a beverage that contains at least 25% Daily Value of calcium and is fortified with at least 10% Daily Value for Vitamin D. This can help children and teens meet their daily needs for calcium and vitamin D. Examples include:

  • Plain (unsweetened) milk (0-2% MF)
  • Plain (unsweetened) kefir (0-2% MF)
  • Plain (original) plant-based beverages (e.g., soy, almond, rice)

Did you know? Cutting up vegetables and fruit may increase the chance that students will eat them.

Examples of Assemble-and-Serve choices

  • Seasonal* Vegetables and Fruits such as:
    • Apple
    • Berries
    • Carrots, baby carrots
    • Cucumber, mini-cucumbers
    • Grape tomatoes
    • Nectarine
    • Pear
    • Plum
  • Other vegetables and fruits (frozen fruit, banana, oranges, grapes, snap peas, etc.)
  • Grated vegetables (carrots, beets, zucchini)
  • Leafy greens (lettuce, spinach, kale)
  • Cooked vegetables (carrots, zucchini, broccoli)
  • Canned fruits (packed in juice), e.g., fruit cups
  • Canned vegetable soup (with less than 15% Daily Value for sodium)
  • Fruit sauces (100% fruit with no added sugar, e.g., unsweetened applesauce)
  • Dried vegetables and fruits (100% fruit with no added sugar, e.g., dried apple rings)^
  • Cultural plant foods (e.g., seaweed, native berries and roots)**

*Visit buy BC’s Guide to local, seasonal foods to find out when produce is in season in B.C.
**For examples, see: https://www.fnha.ca/Documents/Traditional_Food_Fact_Sheets.pdf
^ Dried fruit can stick to teeth and cause dental cavities. Therefore if choosing dried fruit, ensure it is served with other foods.

  • Bagels
  • Baked Bannock
  • Bread
  • Bun
  • Cooked grains (oats, rice, quinoa, barley, bulgur, buckwheat, amaranth, millet)
  • Chapati
  • English muffins
  • Flatbread
  • Muffins made with whole grains (e.g., oats) or bran, and/or a fruit or vegetable*
  • Naan
  • Pitas
  • Plain breakfast cereal (e.g,. flakes of corn/bran, oat o’s, shredded wheat)
  • Plain (non-coated) cereal or granola bars made with whole grains
  • Plain crackers
  • Rice cakes
  • Tortillas wraps
  • Gluten-free products when necessary

* For example, small blueberry bran muffin, oatmeal berry muffin, morning glory muffin

  • Beans (black, red)
  • Bean spreads (e.g., black bean)
  • Canned fish or seafood
  • Cheese strings
  • Chickpeas
  • Chicken or turkey, cooked, sliced and non-deli
  • Cottage cheese
  • Edamame
  • Eggs (e.g., scrambled, hard-boiled)
  • Game (moose, deer, etc.), cooked and sliced*
  • Hard cheese (cheddar, mozzarella)
  • Hummus packs
  • Lean beef or pork, cooked, sliced and non-deli
  • Lean ground meat or poultry
  • Lentils
  • Nuts, seeds, nut butters and seed butters**
  • Paneer
  • Refried beans
  • Tofu or tempeh, sliced
  • Yogurt or Greek yogurt

*Work with your local Environmental Health Officer
**Dependent on school food allergy policies

For meals: Mix and match to include one food from each of the three food categories.
For snacks: Mix and match to include one food from two of the three food categories when possible.

To learn more about B.C. foods and local food literacy in Feeding Futures, visit B.C. food and local food literacy (Government of B.C.)

Sample 4 week Assemble-and-Serve breakfast plan

Monday

  • Toast
  • Seed butter
  • Banana
  • Plain milk or fortified alternative

Tuesday

  • Bagel
  • Nut or seed butter
  • Orange slices
  • Plain milk or fortified alternative

Wednesday

  • Granola Bar
  • Yogurt
  • Canned peaches
  • Plain milk or fortified alternative

Thursday

Friday

Monday

Tuesday

Wednesday

  • Toast
  • Seed butter
  • Cinnamon apple slices
  • Plain milk or fortified alternative

Thursday

  • Bagel
  • Hummus packet
  • Sliced pear
  • Plain milk or fortified alternative

Friday

Monday

  • Whole grain waffle (from frozen)
  • Yogurt
  • Sliced fruit
  • Plain milk or fortified alternative

Tuesday

  • Boiled eggs
  • Toast
  • Orange slices
  • Plain milk or fortified alternative

Wednesday

Thursday

Friday

  • Bagel
  • Cottage cheese
  • Cinnamon apple slices
  • Plain milk or fortified alternative

Monday

Tuesday

  • Boiled egg
  • Toast
  • Sliced fruit
  • Plain milk or fortified alternative

Wednesday

  • Whole grain cereal
  • Banana
  • Sunflower seeds
  • Plain milk or fortified alternative

Thursday

Friday

  • Bagel
  • Cheese slices
  • Apple slices
  • Plain milk or fortified alternatives

Download PDF:

Assemble-and-Serve Breakfast Plan

Sample 4 week Assemble-And-Serve lunch plan

Monday

  • Turkey sandwich
  • Orange
  • Cherry tomatoes
  • Plain milk or fortified alternative

Tuesday

  • Canned vegetable soup
  • Cheese string
  • Bun
  • Apple
  • Plain milk or fortified alternative

Wednesday

  • Quinoa Salad Bar:
    • Quinoa • Chickpeas • Feta cheese • Tomatoes • Cucumbers • Sunflower seeds • Dressing
  • Plain milk or fortified alternative

Thursday

  • Pita
  • Hummus packet
  • Mini cucumbers
  • Plain milk or fortified alternative

Friday

  • Bagel
  • Seed butter
  • Dried cranberries
  • Plain milk or fortified alternative

Monday

  • Hummus packet
  • Crackers
  • Baby carrots
  • Yogurt
  • Plain milk or fortified alternative

Tuesday

  • Chef Salad Bar:
    • Lettuce • Hard boiled eggs • Cheese • Cucumbers • Grape tomatoes • Dressing
  • Plain milk or fortified alternative

Wednesday

  • Bun
  • Mini cucumbers
  • Cheese
  • Orange
  • Plain milk or fortified alternative

Thursday

Friday

  • Rice cakes
  • Guacamole package
  • Banana
  • Yogurt
  • Plain milk or fortified alternative

Monday

  • Taco Salad Bar:
    • Ground beef • Beans • Lettuce • Tomato • Grated cheese • Salsa • Tortilla chips
  • Plain milk or fortified alternative

Tuesday

  • Tuna sandwich
  • Apple
  • Mini cucumbers
  • Plain milk or fortified alternative

Wednesday

  • Whole grain crackers
  • Cheese
  • Banana
  • Yogurt
  • Plain milk or fortified alternative

Thursday

  • Glory Bowl Bar:
    • Rice • Spinach • Grated carrots • Grated beets • Tofu • Pumpkin seeds • Dressing
  • Plain milk or fortified alternative

Friday

  • Hummus
  • Mini carrots
  • Pita
  • Orange
  • Plain milk or fortified alternative

Monday

Tuesday

  • Guacamole packet
  • Crackers
  • Apple
  • Cheddar cheese
  • Granola bar
  • Plain milk or fortified alternative

Wednesday

  • Cheese bun
  • Hard-boiled egg
  • Fruit cup
  • Yogurt
  • Plain milk or fortified alternative

Thursday

  • Multigrain bun
  • Cucumbers
  • Pear
  • Chickpeas
  • Granola bar
  • Plain milk or fortified alternative

Friday

  • Caesar Salad Bar:
    • Romaine • Baby kale • Chicken • Roasted Chickpeas • Croutons • Dressing
  • Plain milk or fortified alternative

Download PDF:

Assemble-and-Serve Lunch Plan