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PURPOSE: The menu is the major controlling factor for a foodservice operation

Health Science

PURPOSE: The menu is the major controlling factor for a foodservice operation. This project will enable you to learn the principles of menu design and development for an onsite foodservice operation utilizing a 5-day cycle menu. This cycle menu is an important step for planning and controlling all facets of a foodservice operation.The first document is the instruction, and the second one is the worksheet. And the examples are provided.Menu Project – Part 1 FSM 120 DUE Thursday, May 6th PURPOSE: The menu is the major controlling factor for a foodservice operation. This project will enable you to learn the principles of menu design and development for an onsite foodservice operation utilizing a 5-day cycle menu. This cycle menu is an important step for planning and controlling all facets of a foodservice operation. Knowledge: • Menu planning and development • Application of the Dietary Guidelines for Americans Skills: • Create a 5-day cycle menu utilizing provided recipes • Evaluate and modify recipes, menus, and food products acceptable to diverse populations • Tailor a menu to a specific population TASK: There are two steps to this project: the menu overview and the cycle menu. You will be putting together a 5-day cycle menu for an institutional foodservice facility of your choice (no restaurants). Examples include: hospital, nursing home, senior living, pre-school, elementary school, college, worksite, camp, prison, cruise, etc. This project involves critical thinking so it is important to read the instructions and the text before beginning and before asking questions. Both steps/sections should be completed together. 1. STEP 1 – Menu Overview, Goals, and Requirements a. Select a non-commercial foodservice facility of your choice. Your FS facility can be a hospital, nursing home, senior living, pre-school, elementary school, college, worksite, camp, prison, cruise, etc. b. Start by providing a Menu Overview that explains the following. c. ALL points 1-8 need to be addressed to receive full credit. d. This section of the project needs to be approximately 2 pages in length, single-spaced, and should be numbered 1-8 as below. All questions need to be thoroughly answered; you cannot state “not applicable.” 1. Briefly describe your foodservice facility and its theme/philosophy (be creative!). 2. Who is your target population (demographics: age, location, SES, etc.)? 3. What special needs does your population group have (age-related, picky, allergies, health, etc.)? 4. Financial limitations that affect the facility’s menu choices (all must have budgets that affect what is served; for example: would you typically serve lobster, etc.)? 5. Explain how these factors/parameters in questions 1-4 affect your menu with examples from your menu. The example can be individual items or a meal. 6. Menu Explanations and Assumptions: • The purpose of providing explanations is to clarify or describe menu items and let the graders know how your decisions were made. It is intended to assist us in better understanding the menu. Explanations should be clear and easy to read. The types of items that need to be explained include things like: o Recipe contents if you plan to substitute ingredients, such as vegetarian options or modifications. o Use of convenience items (fresh vs. frozen vegetables, pre-made items such as bagels, muffins, etc.) o Any potential delivery concerns (i.e., potential for ice cream melting if delivered on a tray) o Use of repetitive items. This is only acceptable if it is culturally appropriate based on your population description in #2 above, such as rice at every meal. 7. Explain overall planning including appearance and presentation of plate/tray. We need to visualize how you see your food served on the plate or on a tray. Is it appealing? 8. Briefly state how your menu meets the nutritional needs of your population (you will conduct an in-depth nutrient analysis in Part 2 later). Refer to the Dietary Guidelines for Americans. 2. STEP 2 – The 5-day, M-F semi-selective cycle menu a. Use the 5-day Cycle Menu Planning Worksheet provided on Canvas. This is the only acceptable format. b. The goal of the menu is to serve flavorful, nutritious meals while also offering a sufficient variety of foods that appeal to the population being served. c. You must consider the audience in designing the menu choices for the patients/customers. On average, 275 individuals are fed daily, with approximately 825 meals served per day. d. To aid in beginning the menu preparation refer to the FSM and FFF texts. 1 e. Review the FFF Appendix A, “Suggested Menu Items and Garnishes,” for ideas. Recipes also have variations at the bottom of each page, so look at recipes for additional ideas. You can also look at restaurant menus for ideas and combinations. f. Your menu recipes MUST be obtained from the FFF textbook, no exceptions. Do not print out the recipes, but you must provide a list of all recipes used, categorized by meal and in order of appearance in your menu. Use headings, beginning with Monday’s breakfast followed by Monday’s lunch and dinner, etc. See below for examples and substitutions/modifications: Monday breakfast 1. Oatmeal with blueberries (Cooked Breakfast Cereals recipe), page 596 2. Scrambled eggs and cheese (Scrambled eggs recipe), page 408 3. Pancakes, page 274 4. Baked veggie sausages (Oven-fried bacon recipe), page 501 (oven-fried sausage variation) 5. Apple compote (Applesauce recipe), page 400 (applesauce variation) 6. Blueberry muffins (Basic Muffins recipe), page 258 o If items are purchased, such as yogurt, bagels, etc., list as above, followed by “(purchased).” g. Reference all resources used, including FFF (no need to reference each recipe; see examples above in “f”). h. Nutritious selections must be offered at all meals. When designing the menu selections, refer to the 2020 Dietary Guidelines for Americans. https://www.dietaryguidelines.gov/ i. Remember to include at least one whole grain selection per meal (cereal, bread/roll, grain). j. The menu should focus on popular food items. Be aware of offering items that patients/ customers may be apprehensive to try. Pair popular, traditional foods with less traditional or less popular foods, so that a wide selection is offered that will appeal to everyone. k. Innovation in menu writing is encouraged but be careful. Remember that you are feeding individuals who may be picky eaters. This means that you need to consider the total menu. Even though only one entrée selection in each category will be made by the individual, it is important to view the overall selections as a whole in terms of preparation, flavor balance, texture and color. l. It is fine to offer vegetarian options but there should be different items listed; for example, do not offer meat lasagna and vegetable lasagna as the entrees for the same meal. Menu Pattern – Review the 5-day Cycle Menu Planning Worksheet before beginning! a. Meals include breakfast, lunch, and dinner for the week. No entrée is to be served more than once and no meal should be repeated during the 5-day cycle. b. The menu should start with Monday and end with Friday, so that all 5 days are arranged side by side on one sheet of paper. Do not submit each day’s menu on a separate page. It is OK to use a smaller font if you need to in order to stay on one 8½ x 11” sheet. c. You need to provide a high vitamin C containing fruit or vegetable every day (can be fortified juice, but this must be indicated on your menu). o These items should be starred * on the menu. o Aim for 100% DRI for vitamin C-containing foods. d. You need to provide a high vitamin A containing fruit or vegetable on 3 of the 5 days. o These items should be starred ** on the menu. o Aim for 50% DRI for vitamin A-containing foods. Breakfast* Choices must include: • 1 fruit and 1 juice selection (customers would select one) • 1 hot cereal or hot grain selection – one hot cereal choice is required each day (a different cereal should be offered each day; no more than 3 different oatmeal flavors). FFF has one “Cooked Breakfast Cereals” recipe with numerous options; use this recipe. • 2 entrée selections (pair entrée #1 with side #1; pair entrée #2 with side #2; side 3 can be with either). • 3 side items • Assorted toast is provided and should not be a side (assume that a variety of breads is available; no need to list). *NOTES: • Think of each entrée as separate from the other. What would you pair with it, such as a side? 2 • Entrées include items such as egg dishes, pancakes, waffles, French toast, breakfast sandwiches/burritos. Bagels, coffee cake/bread, pastries, potatoes and breakfast meats are not appropriate as entrées, but are acceptable side items. • Combined items, such as a scramble that includes sausage, can count as one entrée and one side. This should be noted on the menu worksheet by stating under sides “sausage in scramble.” • Side items include meats, muffins, bagels, potatoes, or other entrée accompaniments, etc. A separate fruit/juice is not a side as already provided in menu. Example: Lunch/Dinner* Choices must include: • 1 salad and 1 soup selection (customers would select one) • 2 entrée selections – you need to have a protein source (meat, seafood, dairy, beans, legumes, etc.) (remember to pair entrée #1 with vegetable/ grain/bread/starch #1; pair entrée #2 with vegetable/grain/bread/starch #2). If an item can go with either entrée designate as “(E#1/2). • 2 vegetable selections (each selection = 1 serving) • 2 grain/bread/grain/bread/starch selections (each selection = 1 serving); potato, rice, other grains, bread (sandwich) • 2 dessert selections (at least one fruit-based dessert, containing fruit). The following are not fruit-based: lemon, coconut, etc. We mean whole fruit/veg, such as an apple or berry dessert, pumpkin pie, etc. Fresh fruit is fine as well; just make sure it’s different from breakfast’s offerings. *NOTES: • Think of each entrée as separate from the other. What would you pair with it, such as a grain/bread/starch and vegetable? (remember to pair entrée #1 with vegetable/grain/bread/starch #1; entrée #2 with vegetable/grain/bread/starch #2). • A salad/soup, vegetable and grain/bread/grain/bread/starch should be offered with each entrée, depending on the entrée. If an entrée provides ample vegetables or is a grain/bread/starch-based item (i.e., stir fry or macaroni & cheese), then additional vegetables or grain/bread/starch may not be necessary. This should be noted on the menu by stating under vegetables/grain/bread/starch “x vegetable (E#1).” This also pertains to burgers/sandwiches as you typically wouldn’t serve an extra grain/bread/starch with the sandwich. (1 bun/2 slices of bread = 1 grain/bread/starch serving in this example). See example below. • Provide at least 2 servings of vegetables, 2-3 oz of protein per entrée (meat, poultry, fish, nuts, eggs, cheese, legumes/beans, tofu, etc.), 2 servings of bread/grain/grain/bread/starch, and two dessert options (one fruitbased) at each meal. • Legumes/beans can be offered as protein, vegetables or grain/bread/starch but cannot count for both in one meal. • Potatoes should be listed as grain/bread/starch and not vegetables. Example: 3 Universal Menu Assumptions • Cold cereals and toast/breads/rolls are included on the menu so you do not need to add these. • The following are offered at each meal every day (you don’t need to specify): Coffee: regular and decaffeinated Tea: regular and decaffeinated Iced tea Milk: skim, 1%, 2%, lactose-free and soy Assorted toast/breads/rolls • The following condiments are available for all meals (they do not need to be on the menu): Salt packets Black pepper packets Butter and margarine Sugar and sugar substitute packets Creamer/milk for coffee Ketchup and mustard • Any other additional condiment choices that are needed for your specific menu (such as salsa, maple syrup, etc.) must be specified on the menu or in the explanations section of your project. If you use a separate salad dressing recipe, include it in your list of recipes. What NOT to do: • Do NOT repeat any menu item exactly. Some variations are ok, such as oatmeal, just not every day. • Do NOT offer 2 sandwiches together. • Do NOT offer 2 salad entrées together. • Do NOT offer 2 meat (beef, lamb, pork) or 2 poultry, or 2 seafood entrées together. EVALUATION: The Project will be graded as follows: Menu Overview Menu – 1 page List of recipes References, format, grammar, spelling, organization, etc. Total 32 pts 50 pts 10 pts 8 pts 100 points Submit your work on Canvas in the following order as one pdf (all must be typed): 1. Menu Overview including points 1-8 above (2 pages) 2. Completed “5-day cycle menu planning worksheet” (1 page max.) 3. List of recipes used from FFF including page numbers of recipes (see required format 2.f. above) 4. References – list references following APA/MLA format (FFF, any websites used, etc.) 4 5-day Cycle Menu Planning Worksheet – FS Facility Type: Last: First: Monday Tuesday Wednesday Thursday Friday 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. Breakfast: Fruit/juice: (one each) Hot Cereal/Grain: Entrees (2): Sides (3): Lunch: Soup/Salad: (one each) Entrees (2): Vegetables (2): Grain/Bread/ Starch (2): Desserts (2): Dinner: Soup/Salad: (one each) Entrees (2): Vegetables (2): Grain/Bread/ Starch (2): Desserts (2): Assorted Beverages: Coffee/Tea/Milk Available Assorted Toast/Bread/Rolls Available *High Vitamin C **High Vitamin A 5 5-day Cycle Menu Planning Worksheet – FS Facility Type: Monday Tuesday Breakfast: Fruit/juice: 1. 1. (one each) 2. 2. Hot Cereal/Grain: 1. 1. Entrees (2): 1. 1. 2. 2. Sides (3): 1. 1. 2. 2. 3. 3. Lunch: Soup/Salad: (one each) Entrees (2): Vegetables (2): Grain/Bread/ Starch (2): Desserts (2): Dinner: Soup/Salad: (one each) Entrees (2): Vegetables (2): Grain/Bread/ Starch (2): Desserts (2): Wednesday Last: Thursday First: Friday 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. Assorted Beverages: Coffee/Tea/Milk Available Assorted Toast/Bread/Rolls Available *High Vitamin C **High Vitamin A 5-day Cycle Menu Planning Worksheet – FS Facility Type: Monday Tuesday Breakfast: Fruit/juice: 1. Grape juice (fort.)* 1. (one each) 2. Cantaloupe 2. Hot Cereal/Grain: 1. Oatmeal w/blueberries 1. Entrees (2): 1. Scrambled eggs & cheese 1. 2. Pancakes 2. Sides (3): 1. Baked veggie sausage(E#1) 1. 2. Apple compote (E#2) 2. 3. Blueberry muffin 3. Lunch: Soup/Salad: (one each) Entrees (2): Vegetables (2): Grain/Bread/ Starch (2): Desserts (2): Dinner: Soup/Salad: (one each) Entrees (2): Vegetables (2): Grain/Bread/ Starch (2): Desserts (2): Wednesday Last: Thursday First: Friday 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 1. 2. 1. 2. 3. 1. 2. 1. 1. 2. 1. 2. 3. 1. Vegetable soup 2. Triple bean salad 1. Macaroni & cheese 2. Hamburger 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. Steamed broccoli(E#1) 2. Lettuce/tomato/onion(E#2) 1. Macaroni (E#1) 2. Hamburger bun (E#2) 1. Orange slices 2. Oatmeal raisin cookie 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. Cream of spinach soup 2. Mixed green salad 1. Oven-fried chicken 2. Parmesan Herb Baked Cod 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. Fresh cooked carrots** (E#1/2) 2. Ratatouille (E#1/2) 1. Quinoa pilaf (E#1/2) 2. Mashed potatoes (E#1/2) 1. Strawberry shortcake 2. Apple pie 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. 1. 2. Assorted Beverages: Coffee/Tea/Milk Available Assorted Toast/Bread/Rolls Available *High Vitamin C **High Vitamin A Monday Eggs: Scrambled & Fried To Order GF Pork Sausage Links Egg Crispy Bacon GF whites available upon Potato Round request daily Hot Oatmeal V Wednesday Eggs: Scrambled & Fried To Order GF Thursday Friday Dinner After 8 Pizza Sunday Eggs: Scrambled & Hard Boiled GF Eggs - Scrambled GF Eggs - Scrambled GF Turkey Sausages Lou's Smoked Back Bacon Crispy Bacon GF Hayter's Farm Maple Sausage Mini Potato Pancakes Triangle Potato Patties Crispy Bacon GF Pork Sausage Links Peameal Bacon Crispy Bacon GF Pork Breakfast Sausage Spicy Cubed Potato Oven Roasted Potato Potato Barrels Potato Tri Patty Cinnaswirl French Toast Buttermilk Pancakes French Toast Bake Spinach & Cheese Bourekas Warm Cinnamon Buns Berries & Cream Stuffed Blueberry Pancakes Cheese Omelet GF Buttermilk Pancakes Western Omelet Bacon & Egg Muffin Sausage & Egg Muffin Breakfast Burger Bacon & Egg Muffin French Toast Breakfast Pizza Meatless Egg Muffin Meatless Egg Muffin Meatless Breakfast Burger Meatless Egg Muffin Veggie Breakfast Pizza Chicken Ciabatta Chicken Fajita Grilled Vegetable Flatbread Grilled Cheese Sandwich Showtime: Waffle Bar Showtime: Smoothie Bar GF Omelet Bar 11:15am - 2:30pm GF Portobello Panini Vegetable Fajita V Artichoke Asiago Flatbread John's Best Baked The "Haliburger" Shaved Roast Beef Sandwich Chicken Caesar Rustic Wrap Mediterranean Goat Cheese Tart Warm Corn Bread Chinese Green Beans & Tofu GF V Battered Halibut Filet Spicy Black Bean Burger V Chicken Fingers Spanish Chickpeas & Mac'n Cheese Chicken BLT Pasta Bake Vegetable Pad Thai GF V Scrambled Eggs GF Gardein Veggie Fingers V Southwest Style Quinoa GF V BBQ Chicken Kabob GF Oven Roasted Chicken Wings GF Fried Eggs: To Order GF Pork Breakfast Sausage Spring Rolls Crispy Bacon GF Buttermilk Pancakes Cinnaswirl French Toast Vegetable Egg Rolls Spinach GF V Beans Ever GF V Cajun Pasta Poutine Bowling Over Saturday Eggs: Scrambled & Fried To Order GF Pork Sausage Patty Breakfast Lunch Tuesday Eggs: Scrambled & Poached GF Spicy Fries Sweet Potato Fries Harvest Fries Fries Jasmine Rice Western Skillet French Fries White Rice White Rice Jasmine Rice Mashed Potatoes Super Crisp Fries French Fries Chinese Fried Rice Mediterranean Vegetable Toss Kung Poa Chicken Southwest Vegetable Toss Sweet N' Sour Pork Market Fresh Vegetables Ginger Beef Corn Niblets Popcorn Chicken Bowl Market Fresh Vegetables Wicked Thai Chicken & Shrimp Sugar Snaps & Carrots Chicken Chow Mein Wok-Fired Vegetables Beef Shanghai Noodle Showtime: Pasta Bar GF V Showtime: Chef's Creation Showtime: Sushi GF V Showtime: Stir Fry Bar GF V Friday Fish Feature Chicken Parmesan Carving Board: Salmon Filet GF Falafel Couscous Sautee V Bruschetta Stuffed Chicken Showtime: Burger Bar V Penne Al Forno Braised Beef Ribs Mediterranean Style Turkey Pot Pie Stuffed Eggplant GF V Fried Ravioli With Marinara Sauce BBQ Baby Back Ribs Chickpea Chana GF Bean & Sweet Potato Mo'Rockin Turkey Kefta Montreal Grilled Steak GF Cheese Tortellini With Sundried Chicken Tikka Masala GF Sautéed Haddock GF Portobello Mushroom Lemon Rosemary Chicken GF Stack GF Tomato Pesto Ragout GF V Tofu GF V Vegetable Strudel V Pasta With Tomato and Fiery Red Pork Chop GF Roasted Mushroom Ravioli Warm Naan Bread Pulled Pork Burrito Alfredo Sauce V Garlic Parmesan Wings Tandoori Chicken Leg GF Baked Manicotti Garlic Cheese Bread Black Bean & Rice Burrito V Vegetable Samosa White Fish With Pesto Rice Pilaf Quinoa Pilaf French Fries Basmati Rice Mexican Rice Confetti Rice Pilaf Wild Rice Blend Mediterranean Style Potatoes Fresh Market Vegetables Oven Roasted Potatoes Fresh Market Vegetables Roasted Garlic & Red Skin Mash Fresh Market Vegetables Parslied Potatoes LOCAL Market Vegetable Sweet Potato Mash Green Beans Oven Roasted Potatoes Fresh Market Vegetables Mashed Potatoes Corn Niblets French Fries Fries/Onion Ring Crinkle Cut Fries Onion Scoops Curly Fries Spicy Fries French Fries Chili Cheese Dog / Veggie Dog BBQ Pulled Pork Sandwich Chicken Souvlaki Boneless Wings Poutine Grilled Chicken On A Bun Chicken / Veggie Burger Beef Stir Fry Chicken Romano Veggie Stir Fry Pizza Fingers Veggie/ Meat Lasagna Spinach Cheese Dip With Pita Cheese Tortellini Marinara Chow Mein Noodles Chicken Fingers Fried Rice Meatball Sub BBQ Riblet On A Bun Chicken Stir Fry Dessert Bar Veggie Spring Roll Jamaican Patty Cheese Stuffed Shells Wing Bar Rice Pilaf Black Bean Queso Roll Snake Bites Cinna Sticks Pot Stickers Chicken Balls Apple Crisp Jalapeno Poppers Mozza Sticks Nacho Chips And Cheese Panzerotti Tuscan Chicken Florentine Meatball Bruschetta/ Garlic Bread Dessert Pizza/Turnovers Flat Bread Pizza Cycle 1 Menu Schedule 2013 / 2014 GF Gluten Free V Vegan September 16 - 22 January 20 - 26 October 28 - November 3 March 3 - 9 December 9 - 15 April 14 - 20 21-Day Sample Cycle Menu Child and Adult Care Food Program The abbreviation to the left of each menu item indicates the meal pattern component supplied. The following abbreviations are used: G/B = Grains/Breads; M/MA = Meat/Meat Alternate; F/V = Fruit/Vegetable; Other = Other additional food items served but not necessary to meet meal pattern requirements. This menu meets the Child and Adult Care Food Program Meal requirements for children ages 3-5 years; and may contain foods which present a choking hazard for younger children such as raw vegetables, raisins, pretzels, apples and grapes. Please substitute appropriate foods for children less than three years of age. All bread and bread alternates must be made with enriched or whole grains. Offer water as a beverage when a fluid is not included as one of the components of the snack. USDA Child Care Recipes, Food for Health and Fun were used and are available at the following website: http://www.nal.usda.gov/childcare/Recipes/childcare.html Monday Tuesday Day 1 – Breakfast Day 2 – Breakfast Day 3 – Breakfast Day 4 – Breakfast Day 5 – Breakfast F/V: Applesauce G/B: Banana muffin Milk: Milk F/V: Fresh mixed fruit G/B: Biscuit Milk: Milk F/V: 100% cranapple juice G/B: Cinnamon raisin bagel Milk: Milk F/V: Sliced apples G/B: Oven French toast Milk: Milk F/V: Seasonal melon G/B: High fiber cold cereal Milk: Milk Other Other Jelly Other Other Maple Syrup Other Day 1 – Lunch Day 2 – Lunch Day 3 – Lunch Day 4 – Lunch Day 5 – Lunch M/MA: Mac & cheese/ham D-20 F/V 1: Cooked peas F/V 2: Orange slices G/B: Macaroni (above) Milk: Milk M/MA: F/V 1: F/V 2: G/B: Milk: M/MA: F/V 1: F/V 2: G/B: Milk: M/MA: Turkey & cheese sand F/V 1: Mixed veg w/ carrots F/V 2: Apple wedges G/B: Hoagie roll Milk: Milk M/MA: Tuna salad D-10 F/V 1: Lettuce, tomato F/V 2: Fruit cocktail G/B: Whole wheat bread Milk: Milk Other Other Other Other Spanish rice D-22 Green beans Steamed corn Whole wheat dinner roll Milk Wednesday Baked chicken D-29 Steamed broccoli Sliced peaches Bread Milk Other Thursday Friday Day 1 – Snack Day 2 – Snack Day 3 – Snack Day 4 – Snack Day 5 – Snack (Serve 2 of these 4 components) (Serve 2 of these 4 components) (Serve 2 of these 4 components) (Serve 2 of these 4 components) (Serve 2 of these 4 components) M/MA: Yogurt F/V: Strawberries G/B: Milk: M/MA: Peanut butter dip F/V: Banana slices G/B: Milk: M/MA: F/V: G/B: Oatmeal raisin cookies Milk: Milk M/MA: F/V: Fruit salad G/B: Animal crackers Milk: M/MA: F/V: 100% grape juice G/B: Mini bagel w/crm cheese Milk: 21-Day Sample Cycle Menu Child and Adult Care Food Program Monday Tuesday Day 6 – Breakfast Day 7 – Breakfast Day 8 – Breakfast Day 9– Breakfast Day 10 – Breakfast F/V: Orange wedges G/B: English muffin Milk: Milk F/V: 100% grape juice G/B: Oatmeal Milk: Milk F/V: Banana G/B: Toast Milk: Milk F/V: Orange slices G/B: Wheat squares cereal Milk: Milk F/V: Cantaloupe/watermelon G/B: Applesauce muffins Milk: Milk Other Peanut butter Other Other Peanut butter spread Other Other Day 6 – Lunch Day 7 – Lunch Day 8 – Lunch Day 9 – Lunch Day 10 – Lunch M/MA: Chicken breast F/V 1: Carrot raisin salad F/V 2: Green beans G/B: Rice Milk: Milk M/MA: F/V 1: F/V 2: G/B: Milk: M/MA: BBQ pork sand F-8 F/V 1: Potato wedges F/V 2: Fresh spinach salad G/B: Wheat bun Milk: Milk M/MA: Vegetable Frittata D-1 F/V 1: Vegs (¼ cup in recipe) F/V 2: Sliced pears G/B: Rye bread Milk: Milk M/MA: Baked ham F/V 1: Mixed fruit /pineapple F/V 2: Sweet Potato G/B: Corn bread Milk: Milk Other Other Other Other Other Honey Spread Cheese pizza D-23 Chopped lettuce salad Carrots & celery Pizza crust Milk Wednesday Thursday Friday Day 6 – Snack Day 7 – Snack Day 8 – Snack Day 9 – Snack Day 10 – Snack (Serve 2 of these 4 components) (Serve 2 of these 4 components) (Serve 2 of these 4 components) (Serve 2 of these 4 components) (Serve 2 of these 4 components) M/MA: Low fat yogurt F/V: Green & red grapes G/B: Milk: M/MA: F/V: Fresh strawberries G/B: Bagel Milk: M/MA: F/V: Peaches G/B: Graham crackers Milk: M/MA: F/V: Fruit cocktail G/B: Soft bread sticks Milk: M/MA: F/V: G/B: Cereal bar Milk: Low fat chocolate milk Diet by Week Sunday - Jan 25th Cycle: Becky Dorner Cycle1 1st Week Regular - No Added Salt Diet Primary Monday - Jan 26th Tuesday - Jan 27th Wednesday - Jan 28th Thursday - Jan 29th Friday - Jan 30th Saturday - Jan 31st Apple Juice Fruit Cup Fruit Yogurt Bran Muffin Low Fat Milk Coffee Pepper Packet Cranberry Juice Banana Half Baked Egg and Sausage Whole Wheat Toast Margarine Mixed Fruit Jelly Low Fat Milk Coffee Pepper Packet Orange Juice Scrambled Egg Assorted Yogurt English Muffin Margarine Mixed Fruit Jelly Low Fat Milk Coffee Pepper Packet Pineapple Juice Banana Half Fruit Yogurt Blueberry Muffin Low Fat Milk Coffee Pepper Packet Apple Juice Banana Half Scrambled Egg Whole Wheat Toast Margarine Mixed Fruit Jelly Rice Krispies Low Fat Milk Coffee Pepper Packet Cranberry Juice Pancakes Sausage Low Fat Milk Coffee Pepper Packet Maple Syrup Turkey Breast with - Gravy Mashed Potatoes Buttered Brussels - Sprouts Whole Wheat Dinner Roll Baked Pumpkin Dessert Low Fat Milk Coffee Beverage of Choice Pepper Packet Sweet and Sour Chicken Steamed Rice Tossed Salad French Dressing Sliced Peaches Low Fat Milk Coffee Beverage of Choice Pepper Packet Apple Pork Cutlet Sweet Potato Fries Whole Wheat Dinner Roll Chocolate Brownie Low Fat Milk Coffee Beverage of Choice Pepper Packet Beef Burgundy with - Mushrooms Seasoned Noodles Green Peas Whole Wheat Dinner Roll Fruit Cup Low Fat Milk Coffee Beverage of Choice Pepper Packet Breaded Fish Fillet Rice Pilaf Scandinavian Vegetables Blueberry Peach Cobbler Whipped Topping Low Fat Milk Coffee Beverage of Choice Pepper Packet Baked Ham Baked Sweet Potato Broccoli Salad Corn Bread Margarine Pineapple Tidbits Low Fat Milk Coffee Beverage of Choice Pepper Packet Hamburger on A Bun Ketchup Mustard Carrot Raisin Salad Ambrosia Delight Low Fat Milk Coffee Pepper Packet Bell Pepper Stuffed - with Meat Mashed Potatoes Buttered Corn Dinner Roll Seasonal Fresh Fruit Low Fat Milk Coffee Pepper Packet Fish Fillets with - Lemon Sauce Calico Rice Broccoli Florets Dinner Roll Tropical Fruit Cup Low Fat Milk Coffee Pepper Packet Roast Turkey Breast Poultry Gravy Savory Bread Dressing Green Beans Almondine Dinner Roll Apple Pie Square Low Fat Milk Coffee Pepper Packet Oven Baked Chicken - Breast Cacciatore 2 Bow Tie Pasta Tossed Salad French Dressing Garlic Bread Fruit Sorbet Low Fat Milk Coffee Pepper Packet Parsley Sprig Roast Beef Beef Gravy Garlic Cubed Potatoes Seasoned Mixed - Vegetables Whole Wheat Dinner Roll Peach Crisp Low Fat Milk Coffee Pepper Packet Almond Cookies Apple Juice Low Fat Milk Peanut Butter & - Crackers Low Fat Milk Assorted Cold Cereals Low Fat Milk Assorted Cold Cereals Graham Crackers Applesauce Graham Crackers Low Fat Milk Whipped Peanut Butter - & Honey Breakfast Orange Juice Scrambled Egg Waffle Maple Syrup Low Fat Milk Coffee Pepper Packet Lunch Roast Beef Beef Gravy Baked Sweet Potato Broccoli Florets Whole Wheat Dinner Roll Cherry Cobbler Low Fat Milk Coffee Beverage of Choice Pepper Packet Dinner Grilled Chicken & - Cheese on A Bun Creamy Cole Slaw Blushing Pears Peanut Butter Cookie - Bar Low Fat Milk Coffee Pepper Packet Snack Fruit Yogurt Cranberry Juice 01/23/2015 e l p m a S Simplified Software Development © 2015 Page: 1 Revised 5-day Cycle Menu Planning worksheet: Monday Tuesday Wednesday Thursday Friday 1.*orange juice 2.apple slices 1.oatmeal 1.butter milk pancakes with maple syrup 2. potato omelet 1.english muffin 2.scrambled eggs 3.turkey sausage links 1.apple juice 2.*orange slices 1.cream of wheat 1.Cinnamon French toast 2.mushroom quiche 1.*Diet cranberry juice 2.peach cup 1.cheerios 1.french breakfast puffs 2.baked omelet 1.*grapefruit juice 2. pineapple 1.rice and raisins 1.egg-potato bake 2.breakfast polenta 1.over-hard eggs 2.blueberry coffee cake 3.bacon 1.blueberry muffin 2.greek yogurt 3.baked veggie sausage 1.*grape juice 2.banana 1.baked cheese grits 1.creamed eggs 2.cream sausage with biscuits 1.baked potatoes 2.bagel 3.stawberry yogurt 1.basic mixed green salad 2.chicken stock 1. hamburgers 2.breaded pork chops 1.macaroni salad 2.white chili 1.grilled chicken breast herbmarinated 2. grounded beef meat loaf 1.*baked tomatoes 2.*seasoned broccoli with almonds 1.corn bread 2.red pepper couscous 1.coleslaw 2.vegetable stock 1.French dip sandwich 2.black beans and ham on rice 1.cauliflower and potatoes curry 2.casserole green beans 1.rice from the entrée 2 2.barley and vegetables 1.**carrots raisin salad 2.chicken noodle soup 1.Nacho dog 2.eggplant parmesan 1.triple bean salad 2.turkey vegetable soup 1.tuna salad sandwich 2. pork and noodle casserole 1.creamy cauliflower 2.parmesan eggplant 1.applesauce 2. brownies 1.apple crisp 2. butterscotch 1.seasoned celery 2.summer squash with zucchini 1.whipped spiced sweet potatoes 2.grains and lentils au gratin 1.Pecan ice cream 2. fresh grapes 1.vegetable collage 2.New England clam chowder 1.sliced cucumbers with onions 2.Minestrone 1.hawaiian tossed salad 2.french onion stock soup 1.spinach cheese salad 2.chicken velvet 1. tomato aspic Entrees (2): 1. Egg salad sandwich 2. beef stroganoff on noodles 1.Vegetable chow mein 2.pork cutlets, breaded 1. southwest ziti 2.chicken pot pie Vegetables (2): 1.**sweet and sour carrots 2.**Creamed spinach 1.red pepper hummus 2.noodles from entrée 1. Baja fish taco 2.roasted turkey with dressing 1.vinaigrette asparagus 2.corn 1.barley casserole 2.poppy seed-yogurt muffins 1.**Roasted baby carrots 2.**Glazed sweet potatoes 1.bulgur-stuffed sweet dumpling squash 2.israeli couscous with leeks, corn, and olives 1.french fried mushroom 2.mashed turnips 1.ziti from entrée 1 2. Dried Fruit and Nut granola 1.cranberry sherbet 2. cupcakes 1.lime sherbet 2.Carrot cake 1. fruit and cheese 2. nut bread 1.pumpkin cake 2. chocolate roll Breakfast: Fruit/juice: (one each) Hot Cereal/Grain: Entrees (2): Sides (3): Lunch: Soup/Salad: (one each) Entrees (2): Vegetables (2): 1.seasoned asparagus 2.hot slaw cabbage Grain/Bread/ Starch (2): 1.mashed potatoes with gravy 2.bishop’s bread 1.Fresh strawberry 2. chocolate chip cakes Desserts (2): Dinner: Soup/Salad: (one each) Grain/Bread/ Starch (2): Desserts (2): 1.bacon 2.sausage patties 3.hash browns 1.quinoa pilaf 2. lemon parsley couscous 1.peanut butter cookie 2.orange sherbet 2. cream of mushroom 1.lemon baked fillets 2.brunswick stew 1.**pickled beets 2.**Candied carrots 1.barley and vegetable medley 2. ISRAELI COUSCOUS WITH LEEKS, CORN, AND OLIVES 1.apple dumplings 2.boston cream pies Front of House Menu: Breakfast Tuesday Regular Juice: Fruits: Apple juice-freshly squeezed Banana-fresh Orange Juice-freshly squeezed Apple Slices-fresh cut fuji apple Cereals: Cream of Wheat-topped with butter or brown sugar, hot served Raisin Bran-crispy cereal with cold or hot milk Entrées: Cinnamon French Toast-soft, golden toasted dipped with egg liquid, with cinnamon and maple syrup on the top Mushroom Quiche-crust bottom Sides: Over-hard eggs Bacon-crispy and chewy, salty and savory Breads: Whole White Toasts-homemade toasts Whole Grain Toasts-homemade toasts English Muffin-served hot, and fluffy Beverages and Condiments: 2% Milk Whole Milk Hot Coffee Decaf Coffee Tea Decaf Tea Hot Chocolate Latté Half & Half. Salt&pepper&sugar Maple syrup Butter Lunch Tuesday Regular Dinner Tuesday Regular Soup and Salad: Macaroni Salad-hard boiled macaroni pasta with Soup and Salad: Sliced cucumbers with onions-fresh English Entrées (One selection please): Grilled Chicken Breast herb-6oz of chicken breast Entrées (One selection please): Baja fish taco-the fresh and salty flavor of fish Vegetables: Baked tomatoes-smooth texture with juicy tomatoes Seasoned broccoli with almonds-crunchy, fresh stirfried broccoli with a little salty flavor, and crispy almonds pieces on the top Vegetables: Marinated asparagus-sour and crispy fresh greens Corn-boiled sweet yellow corn freshly chopped vegetables, creates a creamy and smooth texture White Chili-meaty flavor with the combination of chicken and beans grilled with the incorporation of herbs creates a bright, fresh, or sometimes earthy taste Grounded Beef Meatloaf-best homemade style meatloaf with a woody flavor leftover Grain/Bread/Starch: Corn bread-hot golden color with a rich corn smell Red pepper couscous-light, fluffy texture with a mixture of red pepper flavor Dessert: Apple sauce -made from fresh apple BrowniesIce cream-homemade ice cream Orange chiffon cake-freshly baked fruit cake Beverages and Condiments: 2% Milk Whole Milk Half & Half. Salt&pepper&sugar Cranberry juice Soda Ketcup. Crackers cucumbers with white juicy onion mixed with Italian dressing Minestrone -rich, thick texture with diced chicken meat served in a corn taco with debonaire salsa and sour cream Roasted turkey with dressing- Crispy roasted turkey with dressing. brings you different types of tastes Grain/Bread/Starch: Barley casserole-baked tender barley Poppy seed-yogurt muffins-golden baked muffins with poppy seed at the top brings additional flavor Dessert: lime sherbet-frozen Carrot cake- perfectly taste carrot and cream flavor with the addition of cream Banana pudding-creamy, milky and smooth texture Coffee ice cream-homemake ice cream Beverages and condiments: Whole Milk. 2% Milk Cranberry juice Soda Salsa Sour cream Lime Raspberry jam Back of house: Breakfast Juice Fruit Hot Cereal Cold Cereal Entrées Sides Bread/Toast Beverages Condiments Lunch Soup Salad Entrées Vegetables Bread/Grain Starch Bread/Rolls Desserts Beverages Condiments Portion Size ½ cup 1 6 oz ½ cup 1 slice ¼ quiche 1 2 slices 2 oz 1 piece 1 piece Any moderate amount 1 cup Any moderate amount 2 Tbsp 1 Tbsp 1 Tbsp 1 tsp Portion Size 8 oz ½ cup 6 oz 4 oz ½ tomato 3 oz 3x2 ¼ inches 4 oz 1 piece ½ cup 2 ½ x3 inches ½ cup 14 slices per cake ½ cup 1 Tbsp 6 Food Item Apple juice Banana Cream of wheat Raisin bran Cinnamon French Toast Mushroom Quiche Over hard eggs bacon English Muffin Whole White toast Whole Grain Toast Coffee/decaf coffee 2% Milk/whole milk Tea/Decaf tea Half & half Maple syrup butter Salt and pepper Food Item White chili Macaroni salad Grilled chicken breast herb Grounded beef meatloaf Baked tomatoes Seasoned broccoli with almonds Corn bread Red pepper couscous White toast Apple sauce brownies Ice cream Orange chiffon cake Cranberry juice ketchup Crackers Dinner Soup Salad Entrées Vegetables Bread/Grain Starch Bread/Rolls Desserts Beverages Condiments Portion Size 1 cup ½ cup 1 taco 6 oz 2 ¾ oz ½ cup 4 oz 2 ¼ oz 1 piece ½ cup ½ cup ½ cup 2 ½x3 inches 1 cup ½ cup 1 cup 6 ¼ cup 2 Tbsp ½ each 2 tsp Food Item Minestrone Sliced cucumbers with onions Baja fish taco Roasted turkey with dressing Marinated asparagus corn Barley casserole Poppy seed yogurt muffin Whole Grain toast Lime sherbet Banana pudding Coffee ice cream Carrot cake Whole milk/2% milk Cranberry juice Soda crackers Salsa Sour cream Lime Raspberry jam Nutrition Analysis: My target customer is people who work for high-tech companies, between 30 years old to 60 years old. For this time, the customer named Kevin Mao, who is 35 years old male. His height is 5 feet and 11 inches, or 180 cm, his weight is 150 pounds, and his BMI is 20.92, he is moderately active. He is an empolyee of a big company, and he does a lot of brain work every day. After he gets home, he always go to a 30 minutes running with friends. For this diet, the total calories intake is 3192.67kcal, while the recommended intake is 2896.61 kcal, so the non-selective diet is 296.06 kcal more than the RDA, but this is not a big problem since Kevin is a youngstrong man who might consume more calories. For calories from fat, the diet provides 1322.25kacl, but the RDA value is 811.05 kcal, and for calories from SatFat, the diet provides 490.81 kcal, and also the RDA is 260.70 kcal. These two values are both more than 150% excess the RDA value, so I should reduce the portion of meat in each entrée, and provide more lighter choices. For protein intake, it is 117.19g, which is 215.3% of the recommended value. Human body cannot store protein, instead, we convert the excess protein to fat and stored. Hence, I need to reduce the amount of meat in food. For carbohydrate, this diet brings 328.69g to customers, while the recommended value is 398.28g. The intake of carbohydrate is inadequate, and I should add more starch in the food, like potatoes, rice, or noodles and bread to replace some meat. The total dietary fiber is only 54.10% of the recommended value, which means there should be add more vegetables, not only on the side, but also in the soup, and provide more vegetarian options. The total fat is 147.39g, which is 63.55% more than the RDA, on the other hand, the saturated fat also excessed 88.27%. Both of them are too much compare to the RDA value. I can replace the butter with other condiments like cream cheese when serving, and give more fruit-based dessert instead of ice cream. The cholesterol value is also very high, 220.68% of the recommended intake. The water intake is pretty low which is only 22.74% of RDA, but people drink water during daily time, so the data means the water from food is only 20 percent, but they can get more water at the other times. For vitamin A, the RAE value is only 152.63 mcg, and 727.37 mcg less than the recommended value. This is inadequate intake. I should provide more vegetables rich in Vitamin A, such as spinach and carrots, or give more meat like beef liver which contains a lot of Vitamin A. Fish oils, tuna, sardines and herring also provide adequate Vitamin A, and not only entrée can have fish, but also salad. For example, I can replace macaroni salad with tuna salad, or provide more egg selections for breakfast. For vitamin B1, it is also inadequate with only 0.66 mg is eaten, and it should be at least 1.2 mg. I should add more food contains thiamin, like pork, legumes, or enriched grains. Vitamin B2 is just about 100% equals to the EAR, which is 1.30 mg per day. Vitamin B3 is also insufficient. Fish and meats, enriched grains contains a lot of Niacin, so I should add more of them. Vitamin B12 consumed only 48.12% of the recommended value, the addition of dairy products might help. Both folate and folate DFE is consumed very little, which is only about 15% of EAR. More mushrooms and green vegetables should be added. Vitamin C value is a little big inadequate, which is only 17.1 mg away from recommended value, and is very close to EAR. More fruits should be added in the breakfast. Vitamin D is only 21.15% of the recommended value. More beef or salt water fish should be added. In this case, Kevin might consumer more fish tacos, so that he can gain enough Vitamin D. Vitamin E is also very important for skin health, Here comes to the minerals. Calcium meets the EAR but has not meet the recommended value, more diary products should be added. Iron intake excessed the recommended amounts, which 13.35 mg, but has not meet the UL, so it is still in safe range. Potassium is insufficient which only consumed 25.93% of the recommended value, more intake of spinach, beetroot or vegetables contains potassium can help to improve. Moreover, more zinc is also needed in the diet, with the current intake is only about 1.91 mg. Red meats, seafood, poultry, pork and dairy are good sources of zinc, since we already have the fish taco as an entrée, I should provide more red meats in the menu. All in all, my saturated fat and total calories are too high, and might cause a lot of health problems to Kevin, so I should reduce the amount of meat in entrée, replace them with more seafood to enhance minerals and vitamin intakes, and also add more vegetables to the side. More dairy products should also be added since Vitamin B12 is inadequate. Dark green vegetables should be consumed more because folate is not sufficient. Reference: Molt, M.(2018). Food for fifty. Fourteenth Edition. Daly, A. (2008). Choose your foods: exchange lists for weight management. Alexandria, Va. : Chicago, Ill.: American Diabetes Association.

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