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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Using Food > Using Honey

Using Honey

honey

Quantity Recipes

honey

Sweet & Sour Popcorn Chicken | Honey of a Cornbread | Chicken Nugget

Menu Example 1: Sweet and Sour Popcorn Chicken

Sweet and Sour Popcorn Chicken Featuring Locally Produced Honey
Steamed Vegetable Blend
Steamed Brown Rice

Fresh Cut Pineapple Cubes
Fortune Cookie
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Chicken Nuggets
  (5 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Steamed Vegetable Blend

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Fresh Cut Pineapple
  Cubes

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Steamed Brown Rice
  (1/2 Cup = 1 Serving)
Sliced Wheat Bread
  (1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 2: Honey of a Cornbread and Wholegrain Cornbread

Vegetable Chili Featuring Locally Grown Navy Beans and Bulgur
Fresh California Blend Vegetables with Low Fat Ranch Dip
Sliced Strawberries and Bananas

"Honey of a Cornbread," or regular cornbread made with
Locally Processed Cornmeal and Topped with Locally Produced Honey
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Vegetable Chili (6 oz.)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Fresh California Blend
Vegetables

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Sliced Strawberries and
Bananas

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Cornbread with Honey (1 piece = 1 Servings)
Saltine Crackers (3 2 Count Packages = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 3: Chicken Nugget

Chicken Nugget with Locally Produced Honey and BBQ Sauce
Wild Rice Blend Featuring Locally Grown Wild Rice
Seasoned Peas and Carrots

Chilled Peach Sauce
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Chicken Nuggets
(5 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Seasoned Peas and Carrots

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Chilled Peach Sauce

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Wild Rice Blend (1/2 cup = 1 Serving)
Sliced Wheat Bread (1 Roll = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

honey
  • One study showed that buckwheat honey was an effective alternative to a dextromethorphan (DM) cough syrup for children ages 2 to 18. The Food and Drug Administration now recommends that children under 6 should not receive over-the-counter cough medicines.
  • People with mild glucose intolerance – mild diabetes or pre-diabetes – may tolerate honey better than either glucose or sucrose (table sugar).
  • Substituting honey for sugar may lead to better blood sugar control by the body. Honey is a mixture of sugars, with about a 1:1 ratio of fructose to glucose. This is the ideal ratio for optimum storage of glycogen, the form of sugar in which energy is stored in the liver and in muscle cells. Stored glycogen keeps the body functioning between meals and while sleeping.
  • Honey is a more concentrated form of sugar than white sugar and tastes sweeter to human taste buds than sugar, so you need to use less of it to achieve the same sweetness. About 3/4 cup of honey replaces one cup of sugar.

Sources:

Nutrition Data, www.nutritiondata.com/

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