SOP_NUMBER: 409.04.02-att-1
TITLE: Master Menu Substitution List (Attachment 1)
REFERENCE_CODE: IVL01-0001
DIVISION: Executive
TOPIC_AREA: 409 Policy-GCI Food Service
EFFECTIVE_DATE: 2020-09-23
WORD_COUNT: 401
POWERDMS_URL: https://public.powerdms.com/GADOC/documents/105486
URL: https://gps.press/sop-data/409.04.02-att-1/

SUMMARY:
This attachment provides guidelines for food service staff to make substitutions on inmate menus while maintaining nutritional standards. It outlines approved substitutions within food groups (vegetables, fruits, starches, and meats) based on specified serving sizes. Meat substitutions require approval from the Food and Farm Services Central Office Registered Dietitian, while other group substitutions can be made as long as items are from the same food category.

KEY_TOPICS: menu substitution, food service, nutrition, inmate meals, vegetable substitution, fruit substitution, starch substitution, meat substitution, serving sizes, food groups, menu planning, GCI food service

ATTACHMENTS:
  1. Master Menu Substitution List (Attachment 1)
     URL: https://gps.press/sop-data/409.04.02-att-1/

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FULL TEXT:
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409.04.02
Attachment 1

9/23/20
Page 1 of 2

**GEORGIA DEPARTMENT OF CORRECTIONS**

**FOOD AND FARM SERVICES**

**Master Menu Substitution List**


Please use substitution chart based on serving size listed on the Master Menu. Only items
in like groups may be substituted for one another.

**A.** **Vegetable Group**

|VEGETABLES|Serving Size|
|---|---|
|BEANS, GREEN<br>|½ CUP|
|BEETS|½ CUP|
|CABBAGE<br>|½ CUP|
|CARROTS<br>|½ CUP|
|CELERY<br>|½ CUP|
|CUCUMBERS|½ CUP|
|GREEN PEPPERS|½ CUP|
|GREENS, LEAFY|½ CUP|
|ONIONS<br>|½ CUP|
|SQUASH, SUMMER|½ CUP|
|TOMATOES|½ CUP|



Example: ½ cup Leafy Greens may be substituted for ½ cup Green Beans

**B.** **Fruit Group**

|FRUITS:|Serving Size|
|---|---|
|APPLE, SMALL|1 EACH|
|APPLESAUCE|½ CUP|
|BANANA, SMALL|1 EACH|
|CANNED FRUIT <br>|½ CUP|
|JUICE, APPLE|½ CUP|
|JUICE, GRAPEFRUIT|½ CUP|
|JUICE, ORANGE|½ CUP|
|JUICE, PINEAPPLE|½ CUP|
|ORANGE, SMALL|1 EACH|



Example: ½ cup Canned Fruit may be substituted for 1 small Apple


Retention Schedule: This attachment will be kept in a local food service filing area until obsolete or
replaced, then destroyed.


409.04.02
Attachment 1

9/23/20
Page 2 of 2

**C.** **Meat Group**


No meat substitutions should be made without prior approval from
Food and Farm Services Central Office Registered Dietitian.

*Cold cut meat varieties may be interchanged on the menu only to
prevent spoilage of thawed meats. A variety of cold cut meats should
always be used.

**D.** **Starch Group**

|CEREAL:|Serving Size|Col3|
|---|---|---|
|CORNFLAKES|¾ CUP|1 ½ CUP|
|BRAN FLAKES|½ CUP|1 CUP|
|OATMEAL|½ CUP|1 CUP|
|GRITS|½ CUP|1 CUP|



Example: 1 cup of Grits may be substituted for 1 cup of Bran Flakes

|GRAINS:|Serving Size|Col3|Col4|Col5|
|---|---|---|---|---|
|PASTA (COOKED)|⅓ CUP|½ CUP|¾ CUP|1 CUP|
|RICE (COOKED)|⅓ CUP|½ CUP|¾ CUP|1 CUP|



Example: 1 cup of Rice may be substituted for 1 cup of Pasta

|BREADS:|Serving Size|Col3|
|---|---|---|
|BISCUIT|1 OZ EACH|2 OZ EACH|
|CORNBREAD|1 OZ EACH|2 OZ EACH|
|ROLL|1 OZ EACH|2 OZ EACH|
|SLICED BREAD*|1 OZ SLICE|2-1 OZ SLICES|



Example: 2 slices of Bread may be substituted for 1-2oz piece of Cornbread
*Use as a substitute only if other bread items cannot be prepared

|VEGETABLES:|Serving Size|Col3|Col4|Col5|
|---|---|---|---|---|
|BEANS (COOKED)|½ CUP|⅔ CUP|¾ CUP|1 CUP|
|BAKED BEANS|⅓ CUP|⅓ CUP|½ CUP|⅔ CUP|
|CORN|½ CUP|⅔ CUP|¾ CUP|1 CUP|
|PEAS|½ CUP|⅔ CUP|¾ CUP|1 CUP|
|POTATOES|½ CUP|⅔ CUP|¾ CUP|1 CUP|



Examples: ¾ cup of Beans may be substituted for ¾ cup of Corn

⅓ cup of Baked Beans may be substituted for ⅔ cup Potatoes


Retention Schedule: This attachment will be kept in a local food service filing area until obsolete or
replaced, then destroyed.