Nutrition For Our Guests

fruits and vegetables 2

At Toni’s Kitchen, we recognize that guests have limited access to fresh fruits and vegetables, adequate amounts of protein, and sufficient quantities of whole grains and dairy.  We also recognize that guests often rely on fast foods which may contain excessive amounts of fat, salt, and sugar.

We emphasize fresh fruits and vegetables as we create our menus.  We follow the “My Plate” and USDA guidelines which call for 30% of the meal from vegetables and 20% from fruits.  We get fruits and vegetables from various sources, including our regular donations from Whole Foods and Trader Joe’s.  And we work with a registered dietitian to help plans our meals.

In our most recent survey of Toni’s Kitchen guests, we found that 62% of our guests ate fruits and vegetables less than once a day other than those provided at Toni’s.  So we understand the importance of providing fresh fruits and vegetables to our guests.

Meals are planned and prepared using the following guidelines:

  • Collaborative meal planning process
  • My Plate and USDA nutrition guidelines
  • Six ounces of protein per serving
  • Limited use of “mixed dishes,” as mixed dishes usually result in a lesser amount of protein
  • Limited fat intake
  • Reduced sodium intake
  • Reduced amount of refined sugar

Nutrition Targets for Each Meal:

  • Sodium: 1300mg
  • Calories: 1500-1800
  • Protein: 30%
  • Vegetables: 30%
  • Grains: 20%
  • Fruits: 20%

We can always use donations of fresh fruits and vegetables.  Drop off donations from 9a-1p Thursday through Saturday and 4-6 pm on Sundays at Toni’s Kitchen at 73 South Fullerton Avenue in Montclair.