Serviços de Acção Social
Departamento Alimentar
Campus de Gualtar
4710-057 Braga – P
FEBRUARY MENU 2015 BRAGA - GUIMARÃES
MONDAY
TUESDAY
ETE 6
2
L
U
N
C
H
WEDNESDAY
ETE 9
3
ETE 1
4
FRIDAY
ETE 1
5
ETE 6
6
Soup
Vegetable cream
Red Bean Soup with green bean
Spinach soup
Vegetable soup
White bean soup with vegetable
Dish
Grilled turkey steak
Roasted pork loin
Gratin hake
Roasted chicken
Fried fish cake with eggs and onion
Side dish - Cereals and derivates,
tubes
Spring rice (rice with carrots and peas)
Spaghetti sautéed
Oven Baked Potatoes With Garlic and Olive
Oil
Bell peper Rice
Potato salad, broccoli and olives
Side dish - Vegetables
Salad of onion, cucumber and tomato
Boiled Broccoli
Sautéed green beans
Lettuce salad, carrots and corn
Cooked brussels sprouts
The nutritional information refers to
the standard meal (soup, dish, bread,
fruit and water).
Information according the technical
specifications (ET, ETE).
Energia e Nutrientes / Refeição
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
% R*
Energia
631
Kcal
26
Energia
643
Kcal
27
Energia
772
Kcal
32
Energia
853
Kcal
36
Energia
765
Kcal
32
Lípidos
15
g
19
Lípidos
20
g
25
Lípidos
25
g
31
Lípidos
34
g
43
Lípidos
20
g
25
dos quais ácidos gordos
saturados
2
g
4
g
4
g
7
g
3
g
Hidratos de Carbono
80
g
27
74
g
25
101
g
34
92
g
31
111
g
37
17
g
23
16
g
21
20
g
27
16
g
21
18
g
24
Fibra
10
g
33
Fibra
12
g
39
Fibra
14
g
44
Fibra
10
g
32
Fibra
16
g
51
Proteínas
42
g
35
Proteínas
40
g
33
Proteínas
33
g
28
Proteínas
42
g
35
Proteínas
34
g
28
Sal
2,3
g
47
Sal
2,8
g
57
Sal
5,5
g
109
Sal
2,6
g
53
Sal
4,8
g
96
dos quais açúcares
dos quais ácidos gordos
saturados
Hidratos de Carbono
dos quais açúcares
ETE 8
D
I
N
N
E
R
THURSDAY
dos quais ácidos
gordos saturados
Hidratos de Carbono
dos quais açúcares
ETE 6
dos quais ácidos
gordos saturados
Hidratos de Carbono
dos quais açúcares
ETE 1
dos quais ácidos gordos
saturados
Hidratos de Carbono
dos quais açúcares
ETE 8
ETE 2
Soup
Pumpkin soup
Creamy Carrot soup
Chickpea soup
Leek Soup
Cauliflower soup
Dish
Tuna salad, potato and black-eyed peas
Chicken with rice
Fried pork
Fish pie
Grilled beef burger
Side dish - Cereals and derivates,
tubes
-
Rice chicken broth
Garlic rice
-
Stewed pasta with beans, carrots and white
cabbage
Side dish - Vegetables
Sautéed carrot and green beans
Tomato salad
Sautéed greens
Lettuce salad, carrots and tomatoes
-
The nutritional information refers to
the standard meal (soup, dish, bread,
fruit and water).
Information according the technical
specifications (ET, ETE).
Energia e Nutrientes / Refeição
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
% R*
Energia
744
Kcal
31
Energia
627
Kcal
26
Energia
743
Kcal
31
Energia
661
Kcal
28
Energia
726
Kcal
30
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
20
g
25
25
g
31
g
29
g
26
g
28
g
5
g
6
g
7
g
91
g
30
101
g
34
92
g
31
83
g
28
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
22
4
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
21
g
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
23
2
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
78
g
26
dos quais açúcares
18
g
23
dos quais açúcares
20
g
27
dos quais açúcares
15
g
20
dos quais açúcares
18
g
24
dos quais açúcares
17
g
23
Fibra
16
g
52
Fibra
14
g
44
Fibra
12
g
38
Fibra
12
g
37
Fibra
13
g
43
Proteínas
48
g
40
Proteínas
33
g
28
Proteínas
40
g
33
Proteínas
34
g
29
Proteínas
53
g
44
Sal
4,4
g
88
Sal
5,5
g
109
Sal
3,4
g
68
Sal
3,9
g
78
Sal
3,3
g
66
* %R - Proportion of recommended daily intake at the meal (lunch or dinner), considering an energy value of 2400 Kcal / day
Notes:
1 - The menus may be changed for reasons related to the supplies
2 - According to the guidelines of the World Health Organization for young adults with moderate physical activity, the main meal (lunch, dinner) is expected to contribute with 32,5% of the daily anergy (about 780 Kcal/meal).
3 - Allergens: Please ask for information, according to our Food Safety Information (3) available in the Food Department or at www.sas.uminho.pt
4 - Considering the opinion of our consumers to an appropriate salt level, the reduction will be done in a gradual way to avoid drastically changes of the sensory characteristics.
IT.91-04
Pág.1/4
Serviços de Acção Social
Departamento Alimentar
Campus de Gualtar
4710-057 Braga – P
FEBRUARY MENU 2015 BRAGA - GUIMARÃES
MONDAY
TUESDAY
ETE 6
9
L
U
N
C
H
WEDNESDAY
ETE 1
10
ETE 1
11
FRIDAY
ETE 6
12
ETE 6
13
Soup
Creamy Pea soup
Vegetable soup
Turnip greens Soup
Red Bean Soup
Creamy Carrot soup
Dish
Grilled Pork Fillet
Grilled chicken burger
Grilled tuna
Roasted chicken
Fried ray
Side dish - Cereals and derivates,
tubes
Carrot rice
French fries
Mashed potatoes
Fusilli sautéed with carrot and white
cabbage
Vegetable rice
Side dish - Vegetables
Vegetables salad
Lettuce salad, carrots and tomatoes
Sautéed baby carrots with broccoli
Lettuce salad, green olives and red bell
pepper
Tomato and oregano salad
The nutritional information refers to
the standard meal (soup, dish, bread,
fruit and water).
Information according the technical
specifications (ET, ETE).
Energia e Nutrientes / Refeição
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
654
Kcal
27
Energia
799
Kcal
33
Energia
742
Kcal
31
Energia
794
Kcal
33
Energia
770
Kcal
32
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
16
g
20
24
g
30
g
35
g
42
g
29
g
8
g
7
g
3
g
87
g
29
92
g
31
80
g
27
76
g
25
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
24
3
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
34
g
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
28
3
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
105
g
35
dos quais açúcares
14
g
19
dos quais açúcares
19
g
25
dos quais açúcares
19
g
26
dos quais açúcares
16
g
21
dos quais açúcares
20
g
27
Fibra
9
g
28
Fibra
12
g
38
Fibra
13
g
41
Fibra
12
g
37
Fibra
15
g
49
Proteínas
38
g
31
Proteínas
52
g
43
Proteínas
42
g
35
Proteínas
45
g
37
Proteínas
34
g
28
Sal
2,7
g
54
Sal
2,5
g
50
Sal
3,8
g
77
Sal
3,0
g
60
Sal
3,6
g
72
ETE 1
ETE 9
ETE 1
ETE 9
Soup
Vegetable soup
Green bean soup
Pumpkin soup and white cabbage
Turnip Soup
Chickpea soup with spinach
Dish
Cooked mix of fish, popatoes and eggs
Stewed meatballs
Turkey Stroganoff
Squid with corn bread
Stewed pork
Side dish - Cereals and derivates,
tubes
-
Spaghetti sautéed
Plain White Rice
Cooked potato
Baked Potato
Side dish - Vegetables
Salad of lettuce, cucumber and tomato
Sautéed greens
Creamed Spinach
Vegetables
Cooked green beans
The nutritional information refers to
the standard meal (soup, dish, bread,
fruit and water).
Information according the technical
specifications (ET, ETE).
% R*
Energia
ETE 3
D
I
N
N
E
R
THURSDAY
Energia e Nutrientes / Refeição
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
% R*
Energia
632
Kcal
26
Energia
679
Kcal
28
Energia
695
Kcal
29
Energia
643
Kcal
27
Energia
678
Kcal
28
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
17
g
22
27
g
34
g
25
g
17
g
25
g
6
g
3
g
5
g
82
g
27
77
g
26
90
g
30
83
g
28
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
20
8
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
13
g
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
20
3
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
84
g
28
dos quais açúcares
18
g
24
dos quais açúcares
17
g
23
dos quais açúcares
15
g
20
dos quais açúcares
20
g
27
dos quais açúcares
19
g
25
Fibra
11
g
36
Fibra
12
g
38
Fibra
10
g
32
Fibra
12
g
38
Fibra
14
g
43
Proteínas
36
g
30
Proteínas
29
g
24
Proteínas
36
g
30
Proteínas
37
g
31
Proteínas
39
g
32
Sal
3,2
g
64
Sal
3,9
g
79
Sal
2,7
g
53
Sal
3,2
g
64
Sal
3,1
g
61
* %R - Proportion of recommended daily intake at the meal (lunch or dinner), considering an energy value of 2400 Kcal / day
Notes:
1 - The menus may be changed for reasons related to the supplies
2 - According to the guidelines of the World Health Organization for young adults with moderate physical activity, the main meal (lunch, dinner) is expected to contribute with 32,5% of the daily anergy (about 780 Kcal/meal).
3 - Allergens: Please ask for information, according to our Food Safety Information (3) available in the Food Department or at www.sas.uminho.pt
4 - Considering the opinion of our consumers to an appropriate salt level, the reduction will be done in a gradual way to avoid drastically changes of the sensory characteristics.
IT.91-04
Pág.2/4
Serviços de Acção Social
Departamento Alimentar
Campus de Gualtar
4710-057 Braga – P
FEBRUARY MENU 2015 BRAGA - GUIMARÃES
MONDAY
TUESDAY
ETE 3
16
L
U
N
C
H
WEDNESDAY
ETE 1
17
ETE 6
18
FRIDAY
ETE 2
19
ETE 3
20
Soup
Vegetable soup
White bean soup with vegetable
Cream of pumpkin
Turnip greens Soup
Chickpea soup
Dish
Meat Lasagna
Grilled Forkbeard
Roasted chicken
Fried breaded pork
Cod with cream
Stewed pasta with beans, carrots and
white cabbage
-
-
Lettuce salad, carrots and corn
Side dish - Cereals and derivates,
tubes
-
Cooked potato
Colored rice (carrots, corn, bell peppers and
peas)
Side dish - Vegetables
Lettuce salad and carrot
Cooked carrots and green beans
Lettuce salad, carrots and tomatoes
The nutritional information refers to
the standard meal (soup, dish, bread,
fruit and water).
Information according the technical
specifications (ET, ETE).
Energia e Nutrientes / Refeição
Energia e Nutrientes / Refeição
% R*
Energia
697
Kcal
29
Energia
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
32
g
40
11
g
63
g
21
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
dos quais açúcares
18
g
24
dos quais açúcares
Fibra
10
g
32
Proteínas
38
g
Sal
3,9
g
Soup
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
22
Energia
759
Kcal
32
Energia
779
Kcal
32
Energia
836
Kcal
35
8
g
10
32
g
40
g
30
g
40
7
g
5
g
13
g
84
g
28
75
g
25
96
g
32
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
32
g
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
24
1
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
91
g
30
19
g
25
dos quais açúcares
15
g
21
dos quais açúcares
17
g
23
dos quais açúcares
18
g
25
Fibra
14
g
44
Fibra
10
g
31
Fibra
14
g
45
Fibra
13
g
40
32
Proteínas
29
g
24
Proteínas
41
g
34
Proteínas
43
g
36
Proteínas
45
g
37
78
Sal
3,0
g
60
Sal
2,9
g
58
Sal
3,7
g
73
Sal
5,8
g
116
531
ETE 6
Cauliflower soup
ETE 3
Broccoli soup
ETE 8
ETE 5
Vegetable soup
Red Bean Soup with green bean
Spinach soup
Stewed Chicken with peas and carrots
Fried pangasius fillet
Roast turkey thigh
Fish tortilla
Rice with meat, cuttlefish, crab,
Portuguese sausage
Side dish - Cereals and derivates,
tubes
Carrot rice
Fusilli sautéed with carrot and white
cabbage
-
-
Garlic rice
Side dish - Vegetables
Lettuce salad, green olives and red bell
pepper
Tomato salad
Sautéed Spinach
Lettuce salad and red cabbage
-
Dish
The nutritional information refers to
the standard meal (soup, dish, bread,
fruit and water).
Information according the technical
specifications (ET, ETE).
Energia e Nutrientes / Refeição
% R*
Kcal
ETE 6
D
I
N
N
E
R
THURSDAY
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
% R*
Energia
754
Kcal
31
Energia
733
Kcal
31
Energia
638
Kcal
27
Energia
622
Kcal
27
Energia
761
Kcal
32
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
20
g
25
28
g
35
g
32
g
26
g
36
g
5
g
4
g
6
g
107
g
36
75
g
25
62
g
21
84
g
27
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
29
6
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
17
g
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
26
3
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
92
g
31
dos quais açúcares
14
g
19
dos quais açúcares
17
g
23
dos quais açúcares
16
g
21
dos quais açúcares
15
g
26
dos quais açúcares
15
g
20
Fibra
9
g
30
Fibra
11
g
35
Fibra
12
g
37
Fibra
12
g
39
Fibra
10
g
32
Proteínas
33
g
28
Proteínas
44
g
37
Proteínas
39
g
33
Proteínas
31
g
28
Proteínas
32
g
27
Sal
3,0
g
59
Sal
2,9
g
58
Sal
6,7
g
134
Sal
3,2
g
79
Sal
3,0
g
60
* %R - Proportion of recommended daily intake at the meal (lunch or dinner), considering an energy value of 2400 Kcal / day
Notes:
1 - The menus may be changed for reasons related to the supplies
2 - According to the guidelines of the World Health Organization for young adults with moderate physical activity, the main meal (lunch, dinner) is expected to contribute with 32,5% of the daily anergy (about 780 Kcal/meal).
3 - Allergens: Please ask for information, according to our Food Safety Information (3) available in the Food Department or at www.sas.uminho.pt
4 - Considering the opinion of our consumers to an appropriate salt level, the reduction will be done in a gradual way to avoid drastically changes of the sensory characteristics.
IT.91-04
Pág.3/4
Serviços de Acção Social
Departamento Alimentar
Campus de Gualtar
4710-057 Braga – P
FEBRUARY MENU 2015 BRAGA - GUIMARÃES
MONDAY
TUESDAY
ETE 1
23
L
U
N
C
H
WEDNESDAY
ETE 4
24
ETE 1
25
FRIDAY
ETE 6
26
ETE 1
27
Soup
Vegetable soup
Creamy Carrot soup
Green bean soup
Red Bean Soup
Pumpkin soup
Dish
Patties, croquettes and fried codfish
cookies
Braised pasta with meat and chickpeas
Grilled Salmon
Roasted chicken
Grilled pork ribs
Side dish - Cereals and derivates,
tubes
Garlic rice
-
Cooked potato
Peas rice
Garlic rice
Mixed sautéed vegetables
Lettuce salad, with green bell pepper,
tomatoes and olives
Creamed Spinach
Side dish - Vegetables
The nutritional information refers to
the standard meal (soup, dish, bread,
fruit and water).
Information according the technical
specifications (ET, ETE).
Boiled Broccoli
-
Energia e Nutrientes / Refeição
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
916
Kcal
38
Energia
730
Kcal
30
Energia
862
Kcal
36
Energia
860
Kcal
36
Energia
826
Kcal
34
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
33
g
41
29
g
36
g
52
g
40
g
41
g
8
g
7
g
9
g
122
g
41
80
g
27
83
g
28
97
g
32
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
33
6
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
32
g
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
42
6
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
87
g
29
dos quais açúcares
16
g
21
dos quais açúcares
18
g
24
dos quais açúcares
19
g
26
dos quais açúcares
14
g
19
dos quais açúcares
13
g
18
Fibra
13
g
40
Fibra
12
g
39
Fibra
12
g
39
Fibra
12
g
37
Fibra
10
g
33
Proteínas
30
g
25
Proteínas
36
g
30
Proteínas
37
g
30
Proteínas
45
g
37
Proteínas
43
g
36
Sal
4,4
g
89
Sal
3,1
g
61
Sal
3,0
g
60
Sal
2,9
g
58
Sal
3,4
g
68
ETE 9
ETE 8
ETE 1
ETE 1
Soup
Soup of white cabbage and carrot
Turnip Soup
Vegetable soup
Vegetable cream
Leek Soup
Dish
Chicken steaks with onions and tomato
Fried hake with onion sauce
Chicken rice
Grilled swordfish
Roasted whiting
Side dish - Cereals and derivates,
tubes
Fusilli sautéed with carrot and white
cabbage
Mashed potatoes
-
Cooked potato
Sautéed potato
Side dish - Vegetables
-
Lettuce salad and carrot
Salad of onion, cucumber and tomato
Sautéed brussels sprouts
Lettuce salad, carrots and tomatoes
The nutritional information refers to
the standard meal (soup, dish, bread,
fruit and water).
Information according the technical
specifications (ET, ETE).
% R*
Energia
ETE 7
D
I
N
N
E
R
THURSDAY
Energia e Nutrientes / Refeição
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
Energia e Nutrientes / Refeição
% R*
% R*
Energia
628
Kcal
26
Energia
782
Kcal
33
Energia
780
Kcal
33
Energia
638
Kcal
27
Energia
595
Kcal
720
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
16
g
21
31
g
39
g
25
g
21
g
16
g
4
g
3
g
2
g
76
g
25
88
g
29
113
g
38
81
g
27
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
13
8
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
17
g
Lípidos
dos quais ácidos
gordos saturados
Hidratos de Carbono
20
3
Lípidos
dos quais ácidos gordos
saturados
Hidratos de Carbono
84
g
28
dos quais açúcares
17
g
23
dos quais açúcares
20
g
27
dos quais açúcares
15
g
20
dos quais açúcares
19
g
25
dos quais açúcares
18
g
24
Fibra
11
g
34
Fibra
14
g
46
Fibra
9
g
29
Fibra
14
g
44
Fibra
11
g
35
Proteínas
43
g
36
Proteínas
35
g
30
Proteínas
35
g
29
Proteínas
39
g
33
Proteínas
33
g
28
Sal
2,4
g
48
Sal
3,1
g
62
Sal
4,2
g
84
Sal
2,5
g
51
Sal
3,6
g
71
* %R - Proportion of recommended daily intake at the meal (lunch or dinner), considering an energy value of 2400 Kcal / day
Notes:
1 - The menus may be changed for reasons related to the supplies
2 - According to the guidelines of the World Health Organization for young adults with moderate physical activity, the main meal (lunch, dinner) is expected to contribute with 32,5% of the daily anergy (about 780 Kcal/meal).
3 - Allergens: Please ask for information, according to our Food Safety Information (3) available in the Food Department or at www.sas.uminho.pt
4 - Considering the opinion of our consumers to an appropriate salt level, the reduction will be done in a gradual way to avoid drastically changes of the sensory characteristics.
IT.91-04
Pág.4/4
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