Products
- In alternately prepared menu plans for general purpose, gluten free, lacto-ovo vegetarians, it is planned to serve 2-3 portions of red meat and red meat products at most per week within the scope of the new Nordic diet recommendations. Large pieces of meat (beef stew, doner, etc.) and small pieces of meat (meatballs, mincemeat, etc.) were used in meat dishes to ensure diversity and prevent menu monotony. Generally, cereals were used for complementary food in order to balance the nutrition facts in meat dishes. While arranging the dishes on the menu, special care was taken to ensure that similar nutrient contents were not repeated in subsequent meals.
- Chicken meat was used twice a week. And fish meat was used with different ingredients 3 times a week.
