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Kitchen 4Jessica Baca, Kayla Loughran, Samantha Benson and Desiree SehatiBanana Bread, Caramelized Onion, Red Pepper, and Zucchini Frittata, & A Tropical Berry SmoothiePatient Condition: Breakfast Containing 25% Calcium, 25% Protein, and 30% Dietary Fiber, while also being VegetarianESHA Comparison Bar Graph341630-43815Analysis of ESHA bar graph vs. MyPlate Bar GraphComparison of ESHA Analysis versus USDA GuidelinesGrains: According to MyPlate, this meal provided Celine Dijon with 19% of her daily recommendation for grains (1.85 of 10 oz). The main source of grain is from the banana bread.Vegetables: This meal provided Celine with 21% (.74 of 3.5 cups) of her daily vegetable recommendation. The main source of vegetables in this breakfast were in the frittata.Fruit: According to MyPlate, this breakfast provided half of the 2.5 cup daily recommendation for fruits. The main source of fruits is from the smoothie, although the banana bread contributed as well.Dairy: This meal provided Celine with 22% of her dairy recommendation (.65 of the 3 cups, according to MyPlate). Most of the dairy is sourced in the fruit smoothie.Protein: According to MyPlate, this meal provided Celine with 3 of the 7 ounces of protein she needs in a day, being 43%. According to ESHA, this meal provided 61.4% of her protein recommendation. Although this data greatly varies, both fulfill her breakfast requirement of consuming at least 30% of her daily protein. Most of the protein came from the vegetable frittata, although the banana bread provided protein as well.Calcium: According to ESHA, this meal provided 40.34% (403 of 1000 grams) of Celine’s daily recommendation. Her recommendation for breakfast (25%) was met. The main source of calcium came from the fruit smoothie.Dietary Fiber: According to ESHA, this meal provided Celine with 31% of her daily fiber recommendation. This met her recommended intake at breakfast. The main sources of fiber were the banana bread and fruit smoothie.Conditions ReportFor this week our conditions were to meet particular dietary goals while creating a healthy breakfast that also fit a vegetarian diet. We needed to meet 25% of our patients daily calcium and protein needs as well at 30% of their daily fiber goals. In order to create a breakfast that was considered vegetarian we needed to prepare food that did not contain any meat although we were allowed to use eggs. While this did not create much of a challenge for meeting our calcium and fiber goal it did impact our protein goal because we needed to come up with alternatives ways to meet our protein requirements using food other than meat. To do this we made an egg and vegetable frittata. Our patient actually exceeded the protein requirement by meeting 61% of their daily need. This was a good alternative option for us. In order to meet our calcium requirements we planned a fruit smoothie in which we included a yogurt based drink that contained more calcium than regular yogurt. Because the yogurt based drink was not in the ESHA program we had to use an alternative in our recipe which actually made our recipes contain less calcium on ESHA than it actually did in the real recipe. On ESHA our substitute was 20% of your daily calcium in one serving for what we used but on yogurt based drink actually contained 25% coming from that same product. Our patient did receive more calcium from other fruit used in the smoothie as well as other sources from the meal overall. Our smoothie was presented in a beautiful way and garnished with blueberries and orange, unfortunately we do not have a picture of that. Our main challenge was meeting our fiber goals. We used a recipe that one of our teammates had made before and loved for our banana bread, the recipe came from an American Heart Association cookbook and is something that can also be used for someone with Heart Disease or high cholesterol (because it is an egg white only recipe) as well as vegetarian which is why we chose it. The initial recipe did contain some fiber but not enough to meet our goal. To fix this we added chia seeds, walnuts and flax seeds. These high fiber foods really helped to kick up our fiber and allowed us to meet our goal. We also chose to add golden raisins in our recipe which gave the bread a nice flavor. Our entire healthy breakfast not only meet but exceeded our nutritional goals in every category. Luckily this week was probably our smoothest and easiest week in the kitchen. We did not forget any ingredients or materials and worked extremely well together in the kitchen. Our recommendation for anyone preparing this meal would be to get creative with the banana bread and add other dried fruit or nuts that you enjoy. The raisins and walnuts can always be substituted for other things. Preparation: 15 MinutesCost/Serving: UnknownServings: 6Two Toned Tropical Berry SmoothieIngredients:38528631238251 Bag Frozen Tropical Mixed Fruit, including Mango, Strawberries, Grapes, Peaches and Pineapple.1 Cup Fresh Blueberries 8 oz Glen Oak Farms Raspberry Yogurt Drink with added Calcium.2 tbs Chia SeedsPreparation:Separate out Strawberries and Grapes into one bowl and add Blueberries, leaving the Mango, Peaches, and Pineapple in another.First Blend together Mango, Peaches, and Pineapple, and set aside.4191000342900Blend Strawberries, Grapes, and Blueberries together with Raspberry Yogurt Drink.Add Chia Seeds and set aside.To assemble, take a tall glass and add the Mango smoothie in first, about half way, then top off with the Strawberry smoothie. Due to the Mango smoothie being thicker, the Strawberry smoothie will sit on top, making a beautiful two-toned smoothie.Derived from Besides looking super cute with any meal, this smoothie is an excellent source of calcium, dietary fiber, and tons of antioxidants. The source of dietary fiber in this recipe comes from Chia Seeds, which have many health benefits other than just being a good source of fiber, such as being rich in Omega-3-Fatty Acids and Protein. Chia Seeds also contain a lot of calcium, coming in at 18% of the RDA in one ounce. Smoothies themselves are also amazing in their own right, especially for people who have problems with digesting, or who like to work out first thing in the morning, because the stomach doesn’t have to work as hard to break down the food. Its also an easy way to get in your servings of fruits and veggies ( if you’re into that sort of thing).Preparation: 1 hour 30 minutes Cost/Serving: Unknown Servings: 8Nutty Banana BreadIngredients:4171950952501 ? cups flour? cup sugar2 tbs baking powder1 tsp baking soda? tsp salt? cup wheat germ3 medium very ripe bananas, mashed (about 1 cup)? c buttermilk? c oil 4 egg whites2 ? tbs Chia Seeds2 ? tbs Flax Seeds429577538100? cup walnuts? cup golden raisinsPreparation:1. Sift together flour, sugar, baking powder, baking soda and salt.2. In a separate bowl combine bananas, buttermilk, oil, egg whites.3. Add dry ingredients to wet ingredients and mix in walnuts, seeds, raisins, and wheat germ.4. Pour batter into a well greased 8”x4” loaf pan and bake at 350 degrees for one hour.Received from the American Heart Association CookbookBanana bread has always been a good way to get rid of those bananas that are a little too ripe, but this recipe creates a bread that’s not only amazingly delicious, but between the walnuts and buttermilk and the Chia-Flax seed combination, this bread is an excellent source of protein and dietary fiber.Preparation time: 15 minCost/Serving: n/aYield: 4 servingsCaramelized Onion, Red Pepper, and Zucchini FrittataIngredients:41719501619251 white onion, thinly sliced rings1 medium red pepper, diced1 ? cups zucchini, diced4 large eggs4 large egg whites? cup parmesan cheese, grated2 tsp olive oilsalt and fresh pepperPreparation:Preheat oven to 400 degrees.Over medium- low heat, heat oil in a 10-inch skillet.Stir in onion and cook until slightly brown, about ten minutes.4633913123825Add peppers and cook 5 more minutes, then add zucchini.Season with salt and pepper and cook 3 more minutes stirring occasionally. In a medium bowl, whisk eggs, egg whites, parmesan, salt and pepper.Add eggs to the skillet making sure eggs cover all the vegetables.When the edges begin to set move skillet to oven. Cook about 10-15 minutes, or until frittata is completely cooked.Serve warm, cut into 4 pieces.Recipe made from Frittatas are a great dish for any meal or any occasion and can be easily altered to cater to any individuals with diet restrictions or allergies. This one specifically caters to a vegetarian. The parmesan cheese adds just the perfect touch of distinct flavor to tie the egg and veggie dish together. This dish contributes a fair amount to the daily intake of protein and to the the vegetable food group. The eggs are a great source of protein and an easy-to-make food item for a vegetarian who needs to make sure they are getting enough protein in their diet. The vegetables provide vital micronutrients such as vitamin C, folate, vitamin A, calcium, potassium, phosphorus and iron. These micronutrients are extremely important for our body to properly and effectively carry out daily functions. ................
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