NFM 235



NUTR 235 Assignment One: Low Cost Meal Plan

Due: Friday, November 7th, Points: 50

Work with your lab partner and turn in one, (landscape) typed menu for the entire week for a family of four (with children aged 8 (girl) and 10 (boy) that meets the requirements described below. Use the format for the menu below, making food items fit on one line, even if the cell has to become larger.

You must also fill in the column showing where you used the food item on the list of the grocery items. Refer to the cost breakdown sheet to budget the meal. The total food for the week cannot exceed the weekly allotment of $150.20, based on the information at this website:

Menu instructions:

1. Includes 3 meals and one snack on your menu plan. Assume that all family members eat the same foods, snacks are not required for all, but assume that the two males will get a snack.

2. Try to provide the servings for protein, dairy, grains, fruits, and vegetables. You may find meeting all of the requirements challenging, so do the best you can.

3. Complete the far right column of the grocery list showing how items were used in them meal (page 2 of the assignment).

4. The items listed reach a cost as indicated, and these ingredients do not exceed the quantity allowed ($150.20) so substitutes can be purchased and their cost must be shown. (Highlight any cost change that you make on the attached food cost sheet, and reference the store for the substitute or better priced items).

5. You cannot split units. The prices refer to the package for the purchase, therefore splitting the cost of the unit is not realistic and you can’t do that.

6. The assignment includes determining the yield of servings that the foods provide. Use a reference (Food for 50, Handbook of Food Preparation or cookbook) for yields of food (e.g., how many servings are in a can of tomatoes, 4# whole chicken, ground beef, roast beef (assume it is boneless), pasta, peanut butter, etc); other ways of determining yields include using product labels, texts or the Internet.

7. Repetition is allowed for breakfasts and lunches over the week but you cannot have the exact same breakfast and/or lunch every day; each dinner meal must be different.

8. Assume that you have flour, sugar, salt, pepper, baking soda, baking powder, chili powder, garlic powder, mustard, catsup.

9. You cannot use the Sunday meal as shown; it is given to show you the format that is required.

10. Submit one copy from the lab pair, turning in the completed templates for the menu and cost sheets which follow.

Grocery List for Family of Four

|Item |Unit |Unit Cost |Total Cost |Meal Used |

|Salsa |Safeway- 1 jar 10.5 oz (21 oz) |2 @1.41 |2.82 |B 2 c Mon, L 1c Mon, D 2c Weds, L 2c Thurs, D |

| | | | |3c sat |

|Tofu |Soft tofu 10 oz |3.23 |3.23 |D 10 oz Sat |

|Bell Peppers |5 Peppers (Safeway) |5@1.00 |$5.00 |B 1 Mon, D 4 Sat |

|Hummus |Hummus 10 oz |4.99 |4.99 |S 10 tbs thurs, S 10 tbs sat, L 2tbs sat |

|Tomato soup |Safeway- 15 oz can |2@1.41 |2.82 |L 30oz Sunday |

|Milk 1% |Gallon (64 oz) |4@ 3.29 | 13.16 |D 32 oz Sun, S 32 oz Wed, S 32oz Sat, L 32oz |

| | | | |Tues, B 32oz Mon, L 32oz Thurs, D 32oz Fri, L |

| | | | |32 oz Sat |

|Bread Whole Wheat |Loaf – 24 oz. (32 pieces of bread) |2@ 1.99 | 3.98 |B 4 Pieces weds, B 4 peace Fri, L8 pieces Sat,|

| | | | |L 8 pieces tues, L 8 pieces Sun |

|Cereal |42 oz. Old Fash Oats (30 ½ cups/package) |1 @ 3.89 | 3.89 |4c B. Sun, 4 c B tues, 4c B thurs, 4c B sat |

|Margarine-Gold n Soft |1 Tub (15oz) |1 @ 1.39 | 1.39 | |

|Margarine |2- Sticks (1 # packages) |1 @ 1.05 | 2.10 |B 4 tbs Weds, B 4 tbs fri, L 4 tbs sun |

|OJ Concentrate |2 -12 oz. (makes 2 qt) |2 @ 2.19 | 4.38 |B 4 cups sun, L 4 c mon, B 4 c Tues, B 4 c sat |

|Eggs |2 Dozen AA Medium, 24 eggs |2 @ 1.39 | 2.78 |D Tuesday 1, L weds 7, B mon 8, B weds 8, Fri B|

| | | | |8 eggs |

|Beans, Navy |1 Pound( 5-6 cups cooked) |2.19 | 2.19 |D 3 c weds, L 3 cup Thurs |

|Rice, Brown |2 Pound Long grain (14 ¼) cooked |1.99/lb. | 3.98 |D 3 c rice weds. L 3c thurs, D. 4 c fri |

|Cheese, cheddar |2 Pound (32 oz) |5.00 |5.00 |D. 6 oz weds, L. 4 oz mon, L. 4 oz thurs, L. 4 |

| | | | |oz sat, L8 oz sun, B. 4 oz fri, S 20z Tues. |

|Meat, Ground beef |3.5 Pound (80% lean) (56 oz) |10.47 | 10.47 | |

|Whole Chicken |4 Pounds (whole fryer)(64 oz) |1.29/lb. | 5.16 | D.Tues 12oz , L weds 12oz D 12 oz sun. L |

| | | | |12oz,D 12 oz fri |

|Potatoes, Red |3 lbs (0.99/lb) (12) |1.33/lb. | 3.99 |D. 4 Mon, D 4 Sun |

|Roast beef |3# Roast |3.99/lb. | 11.97 |D 20 Mon |

|Cabbage |1 Head (1.5 #) 8 cups |0.79/lb. | 1.19 |D2 c Mon, D 3 cup wed, L 3 c thurs |

|Apples |12 apples-3# (12 total) |1.46/lb. | 4.39 |D 2 thurs, S 2 fri, B.4 tues |

|Pasta, Angel Hair |1 # package (16 oz) 2 oz is serv size |.99 | .99 |D 8 Oz Thurs. L 80z Friday |

|Broccoli |1 Head (2 #) |2.49/ lb. | 4.98 |D. 1 head Friday |

|Carrots, bulk |4 # Bag 32 medium carrots |2@ 1.59 |3.18 |L 4 mon, D 4 mon, L 4 sat, S 4 sat, S 8 thurs |

| | | | |, D 4 sun |

|Tomato Sauce |29 oz. Can |1.79 | 1.79 |D. 16 oz Thur, L 14oz Fri |

|Bananas |4 # (8 each) 32 bananas |0.69/lb. | 2.76 |S 4 mon, B 4 Sun, D 2 thurs, B6 fri, B. 4 weds,|

| | | | |L 4 tues |

|Turkey Breast |1 # (16 oz roasted tub) |7.69 | 7.69 |L 16 oz sat |

|Lettuce, Green Leaf |1 Head |1.29 | 1.29 |L 8 c mon |

|Mayonnaise |15 oz. |1.89 | 1.89 | |

|Saltines |2# box (160 crackers) |3.99 | 3.99 | |

|French bread, crusty |2 loaves (30 slices) |1.99 | 3.98 |D 6 slices tues, L weds 8, L 6 fri, D 6 thurs. |

| | | | |D 4 Mon |

|Frozen variety of vegetables |32 oz package frozen winter mix, cauliflower, green beans |2@2.49 | 4.98 |D. Thurs 4 cups , L. fri, 4 cup |

|Peanut butter-generic |16 oz. 26 tbs total |2.19 | 2.19 | S 4 tbs sun,L 4 tbs mon, L 8 tbs tues |

|Brownie mix, fudge |1 package ( 12 brownies) |1.99 | 1.99 |D 8 brownies Tues, L 8 Brownies Weds, L 4 fri |

|Cookies |1 package, Oreos 30 cookies |3.99 | 3.99 |D8 sun, S 8 cookies weds, D 6 fri |

|Celery |1 bunch (10 a bunch) |1.29/bunch |1.29 |5 stalks sun 4 stalks mon |

|Onions |3# bag(12 total) |2.19/bag | 2.19 |B &D 2.5Mon, D 1 tues, 2 L& D weds, D .5 sun, |

| | | | |L. 1 thurs, L .5 sat, D1.5 Sat |

|Apple Juice |64 oz |1.67 | 1.67 |L 16 oz weds, D 16 oz tues, B 16 oz thurs |

|Raisins, sun dried |12 oz (4 oz raisns 3/4 c) |3.29 |3.29 |S 4 oz sun, L 4oz mon, S 4 oz tues |

|Popcorn, white |30 oz (75 c) |4.99 | 4.99 |S 10c tues, S 10c thurs, S 10 c fri, S 10c mon,|

| | | | |L 10c Sun |

|Flour Tortilla |18 oz (8 count) |2.79 | 2.79 |D. 4 weds , B 4 mon |

|Oranges |3# (3 each/lb) 9 total |3 @ 1.49 | 4.47 |D 3 Thurs, S 2 fri, B 4 thurs |

|Vegetable Oil |24 oz. |3.59 | 3.59 |D 1/3 c Tuesday, S 1 tsp tues, D 1/2c sun, L |

| | | | |1 oz Sunday, B 1tbs mon, D 2 tbs mon,S 1 tsp |

| | | | |oil mon, S 1 tsp fri, D 2 tbs Weds, L 1 tbs |

| | | | |Sun |

| |TOTAL | |$145.50 | |

# - abbreviation used for POUND

Student Name: Stephanie Steeves and Kati Costello

MENUS SHOULD FOLLOW THIS FORMAT, INCLUDING PORTION SIZES

| |Sunday |Monday |Tuesday |Wednesday |

|B | 1 c oatmeal 4 cups) |1 tortilla (4) |1 c oatmeal (4 cups) |1 pieces of bread for toast (4) |

|R |1 tbs Sugar (4 Tbs) |3/8 c. Scrambled Eggs (7 eggs) |1 tbs Sugar (4 Tbs) |½ c scrambled eggs (8) |

|E |1 banana (4) |¼ c onion chopped (1) |1 apples (4) |1 banana (4) |

|AKFAS |1 c OJ (4) |1/2 c salsa (2c) |1 c OJ (4) |1 tbs margarine (4) |

|T | |¼ c Bell pepper chopped (1) | | |

| | |1 tbs oil (cooking) | | |

| | |8 oz oz milk (32 oz) | | |

|L |Grilled Cheese and Tomato Soup |Shredded chicken salad(12 oz shredded chicken, 8 c |Peanut Butter and banana sandwiches |1-2 C. Veg chicken Soup chicken bones, broth, ½ cup celery, carrots, |

|U | |lettuce, 4 chopped carrots, 1/2 c chopped onion, 4 oz |2 slices of bread (8) |onions |

|N |2 slices of bread (8) |shredded cheese, 1 c salsa) |1 banana (4) |1-2 Slice Crusty French Bread(8) |

|C |2 oz cheese (8 oz) |1/2 c orange juice (2c) |2 tbs Peanut butter (8 tbs) |½ cup Apple Juice (2c) |

|H |1 tbs margarine (4 tbs) | |8 oz milk (32oz) |1 Brownie (Mix, 1 egg, 1/3 c. oil) |

| |1c tomato soup ( 30 oz) | | | |

| |1 0z oil (cooking) |Ants on a log | | |

| | |(1 stalks of celery cut in half (4), | | |

| |Popcorn (2.5c, oil, salt)(10c) |¾ c raisins, 1 tbs of Peanut butter (4 tbs) | | |

| | | | | |

|D | Roast Chicken and Veg |3-4 oz Roast beef (20 oz beef) |1-2 C. Veg chicken Soup ( 24 0z of chicken, |Vegetarian Burritos |

|I |3oz of chicken (12 oz) |1/2c head of Cabbage(2c) |chicken bones, broth, ½ cup celery, carrots, |(1 Tortillas, ½ c cooked beans, 1/2c rice |

|N |(1 stalk of celery and ½ onion, ½ c oil, salt and pepper, |1 medium Red potatoes(4) |onions) |½ c cabbage, 1 chopped onion, 1 oz shredded cheese 1/2c salsa) per person.|

|N |for roasting) |1 medium carrots(4) |1-2 Slice Crusty French Bread(8) |2 tbs oil |

|E |1 roasted carrots chopped (4) |¼ c chopped onion(1) |1/2c cup Apple Juice (2c) | |

|R |1 medium red potatoes roasted (4) |2 tbs oil (roasting) |1 Brownie (Mix, 1 egg, 1/3 c. oil) leftover | |

| |8 oz milk ( 32 oz) |1 Slices French Bread (4) | | |

| |2 oreo cookies (8) | | | |

|S |Ants on a log |Chili powder Popcorn, |Cheesy Popcorn |2 cookies (8) and 8 oz milk(32) |

| |(1 stalks of celery cut in half (4) |2.5 c popcorn. (10c popcorn) 1 tbs chili, 1 banana (4)|10c Popcorn (2.5 cup, oil, salt) | |

| |1 oz raisins (4 oz) 1 tbs of Peanut butter (4tbs) | |½ oz cheese(2 oz) , 1oz raisins (4 oz) | |

Comments/notes: B=Breakfast, L=Lunch, D= Dinner and S= Snack.

|Thursday |Friday |Saturday |

| |1 pieces of bread for toast (4) |1 c oatmeal (4 cups) |

|1 c oatmeal (4 cups) |1/2 c scrambled eggs (8) |1 tbs Sugar (4Tbs) |

|1 tbs Sugar (4 Tbs) |4 oz cheese (1 oz) |1 orange (4) |

| |1 banana (4) |1/2 c OJ (2c) |

|1 orange (4) |1 tbs margarine (4) | |

|1/2 c Apple Juice(2 c) | | |

| | | |

| | | |

|Burrito Bowl |Spaghetti left over with a side of veggies |Turkey Sandwiches |

|1/2-1 c beans (3c) |Angel hair pasta 4 cups of noodles |2 slices of bread (8) |

|1/2-1c rice (3c) |3/8 c Tomato Sauce- (1.5c) |.5 onion sliced |

|1/4 chopped onion (1) |1-2 slices of French bread (6) |1 oz cheese (4 oz) |

|½ c chopped cabbage (2c) |1 cup frozen veggies (4c) |4 oz turkey (16oz) |

|1 oz shredded cheese (4oz) |1 brownies (1/3c oil, egg) leftover |1 carrots (4) |

|1/2 c salsa (2c) | |2 tbs Hummus |

|8 oz milk (32 oz) | |8 oz milk (32 oz) |

| | | |

| | | |

| | | |

| | | |

|Spaghetti with a side of veggies |Chicken and Rice with Broccoli |Stuffed Bell Peppers |

|Angel hair pasta (16 oz) 4c cooked noodles per serv |3 oz roasted chicken(12oz) |1 Stuff bell per person |

|1/2 c Tomato sauce (2c) |1 cup rice (4 cups) |(4 bell peppers, 1 chopped onion, 4 c rice, 10 oz tofu, 3c salsa, 3|

|1-2 slices of French bread (6) |1 head Broccoli |tsp chili powder) |

| |1-2 per cookies per person (6) | |

|1/2 c Fruit Salad (3 chopped oranges, 2 apples, 2 chopped bananas) |8 oz milk (32 oz) |8 oz milk (32 oz) |

|(4 c) | | |

|1 cup frozen veggies (4) | | |

| | | |

| | | |

|10 c Popcorn (2.5 cup, oil, salt) |1/2 c Fruit Salad (2 chopped oranges, 2 apples, 2 chopped bananas) | 2 tbs hummus (10tbs) |

| |(2c) |2 carrots (8) |

|2 carrots (8) | | |

|2 tbs. Hummus ( 10 tbs) |Garlic popcorn | |

| |10c Popcorn (2.5 c, oil, salt) | |

| |1 tbs Garlic powder | |

Comments/Notes:

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DO NOT USE THE SUNDAY MEAL, IT IS GIVEN AS AN EXAMPLE FOR YOU TO FOLLOW IN WRITING YOUR MENU

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