MENU DEVELOPMENT ASSIGNMENT



Menu Development Assignment

Dawn Ortiz

February 23, 2015

I have combined this menu development assignment with my marketing project here at Microsoft. Currently, there is a serious need to increase popularity of the café, otherwise Sodexo will be losing this account. In the past year, 300 employees have been let go from this location, which has caused the café business to drop by 80%. Based on this decline in business, I have been putting my energy into needs assessments and developing a new café station. Therefore, my main goal has been to revamp the café by offering a brand new lunch station. There will be a fresh, made-to-order Artesian sandwich daily special, offered in meat or vegetarian option. I have chosen to feature this vegetarian sandwich along with my ideas to eat a well-balanced diet for the rest of the day (the café is open from 11:30am-1:30pm for lunch). After completing a 2-day survey, in which I reached the majority of the staff, I concluded that this new station should generate a considerable increase in café popularity. This is also a cost effective option since the only new cost is the fresh bread for the sandwiches. Two staff members are currently available to run the new station and there is no need for additional supplies or equipment. I plan to offer the employees this sample menu as a way to eat lunch at the café, while consuming a well-balanced diet while away from the office.

| |5-day Work Week Menu (Vegetarian) |

| |Breakfast |Lunch |Dinner |Snack |

|Monday |Starbucks blueberry oatmeal, |Tijuana Portobello Chipotle |Spinach and feta pasta, 1 |1 medium apple with peanut |

|(nutrient analysis |½ banana, cup of green tea |Club with kettle chips, 1 |cup non-fat milk |butter |

|provided below) |with fresh lemon |cup non-fat milk | | |

|Tuesday |2 egg whites on whole wheat |Santa Fe Veggie Wrap with |Whole wheat pita pizza with |1 dark chocolate covered |

| |toast with low fat cheese and|mixed greens salad, 1 cup |vegetables, 1 cup water |banana |

| |fresh spinach, ½ orange, 1 |non-fat milk | | |

| |cup coffee | | | |

|Wednesday |1 cup plain Greek yogurt, ¼ |Caesar Salad Sandwich with |Bean and cheese burrito in |1 medium orange and handful |

| |cup granola, strawberries and|kettle chips, 1 cup non-fat |whole wheat tortilla, side |of almonds |

| |blueberries, 1 cup green tea |milk |of brown rice, 1 cup water | |

| |with fresh lemon | | | |

|Thursday |2 egg whites on whole wheat |Grilled Tomato and Spinach |Quinoa and vegetable |1 cup low fat vanilla ice |

| |toast with low fat cheese and|Brie Ciabatta with mixed |casserole with low fat |cream with strawberries |

| |fresh spinach, ½ grapefruit, |greens salad, 1 cup non-fat |cheese, 1 cup non-fat milk | |

| |1 cup coffee |milk | | |

|Friday |1 bagel with low fat cream |Tuscan Pesto Portobello |Veggie Burger on whole wheat|Trail mix with nuts and |

| |cheese, greens and berry |Ciabatta with kettle chips, |bun with low fat cheese, |dried fruits |

| |smoothie |1 cup non-fat milk |side salad, 1 cup water | |

Monday’s Nutrient Analysis

Breakfast Nutrition Facts

|Starbucks Hearty Blueberry Oatmeal with Agave (1 bowl) |

|Calories |270 |

|Total Fat |5.5 g |

|Saturated Fat |1.5 g |

|Cholesterol |0 mg |

|Sodium |125 mg |

|Potassium |0 mg |

|Total Carbohydrates |46 g |

|Dietary Fiber |6 g |

|Sugars |13 g |

|Protein |7 g |

|Vitamin A |0% |

|Vitamin C |6% |

|Calcium |10% |

|Iron |16% |

| |

|Half Banana |

|Calories |53 |

|Total Fat |0 g |

|Saturated Fat |0 g |

|Cholesterol |0 mg |

|Sodium |1 mg |

|Potassium |211 mg |

|Total Carbohydrates |14 g |

|Dietary Fiber |1.5 g |

|Sugars |7 g |

|Protein |1 g |

|Vitamin A |1% |

|Vitamin C |8% |

|Calcium |0% |

|Iron |1% |

| |

|Green Tea with Lemon Wedge (8 ounces) |

|Calories |2 |

|Total Fat |0 g |

|Saturated Fat |0 g |

|Cholesterol |0 mg |

|Sodium |2 mg |

|Potassium |28 mg |

|Total Carbohydrates |1 g |

|Dietary Fiber |0 g |

|Sugars |7 g |

|Protein |0 g |

|Vitamin A |0% |

|Vitamin C |4% |

|Calcium |0% |

|Iron |0% |

Lunch Nutrition Facts

|Tijuana Portobello Chipotle Club (1 Sandwich) |

|Calories |660 |

|Total Fat |40 g |

|Saturated Fat |15 g |

|Cholesterol |85 mg |

|Sodium |1,030 mg |

|Potassium |560 mg |

|Total Carbohydrates |52 g |

|Dietary Fiber |4 g |

|Sugars |5 g |

|Protein |25 g |

|Vitamin A |38% |

|Vitamin C |21% |

|Calcium |34 % |

|Iron |24% |

| |

|Homemade Kettle Chips (1 ounce) |

|Calories |160 |

|Total Fat |3 g |

|Saturated Fat |1 g |

|Cholesterol |0 mg |

|Sodium |125 mg |

|Potassium |330 mg |

|Total Carbohydrates |17 g |

|Dietary Fiber |2 g |

|Sugars |1 g |

|Protein |2 g |

|Vitamin A |2% |

|Vitamin C |10% |

|Calcium |0% |

|Iron |4% |

| |

|Mixed Greens with Champagne Vinaigrette (1 cup) |

|Calories |169 |

|Total Fat |17 g |

|Saturated Fat |2 g |

|Cholesterol |0 mg |

|Sodium |27 mg |

|Potassium |0 mg |

|Total Carbohydrates |5 g |

|Dietary Fiber |1 g |

|Sugars |0 g |

|Protein |2 g |

|Vitamin A |0% |

|Vitamin C |0% |

|Calcium |0% |

|Iron |0% |

| |

|1 cup Non-fat Milk |

|Calories |86 |

|Total Fat |0.5 g |

|Saturated Fat |0 g |

|Cholesterol |5 mg |

|Sodium |127 mg |

|Potassium |407 mg |

|Total Carbohydrates |12 g |

|Dietary Fiber |0 g |

|Sugars |12 g |

|Protein |8 g |

|Vitamin A |0% |

|Vitamin C |4% |

|Calcium |30% |

|Iron |1% |

Dinner Nutrition Facts

|Spinach and Feta Pasta (1 bowl, 200 grams) |

|Calories |327 |

|Total Fat |14 g |

|Saturated Fat |6 g |

|Cholesterol |75 mg |

|Sodium |670 mg |

|Potassium |522 mg |

|Total Carbohydrates |37 g |

|Dietary Fiber |2 g |

|Sugars |3 g |

|Protein |14 g |

|Vitamin A |101% |

|Vitamin C |34% |

|Calcium |25% |

|Iron |21% |

After-Dinner-Snack Nutrition Facts

|1 Medium Apple with Peanut Butter (2 tbsp.) |

|Calories |302 |

|Total Fat |17 g |

|Saturated Fat |3 g |

|Cholesterol |0 mg |

|Sodium |162 mg |

|Potassium |403 mg |

|Total Carbohydrates |35 g |

|Dietary Fiber |7 g |

|Sugars |25 g |

|Protein |9 g |

|Vitamin A |2% |

|Vitamin C |16% |

|Calcium |3% |

|Iron |4% |

Daily Total Nutrition Facts

|Nutrient |Daily Recommended Intake |Actual Intake |

|Calories |2000 |1947 |

|Total Fat |77 g (upper limit) |97 g |

|Saturated Fat |3.5 g (upper limit) |30 g |

|Cholesterol |300 mg (upper limit) |165 mg |

|Sodium |2300 mg |2269 mg |

|Potassium | 4.7 g |2.5 g |

|Total Carbohydrates |130 g |219 g |

|Dietary Fiber |25-38 g |24 g |

|Sugars |>25% total calories |73 g |

|Protein |56 g |68 g |

|Vitamin A |3000 µg/d |144% |

|Vitamin C |2000 mg |103% |

|Calcium |2500 mg |102% |

|Iron |45 mg |71% |

* Nutrient Analysis based on 2000 calorie per day DRIs for healthy adult

* Green values are within the DRI and red values are outside the DRIs

Nutrient Analysis Summary

The main problem with Monday’s meal plan is the Total Fat and Saturated Fat exceed the upper limits. To fix this, I recommend using half the amount of dressing that is normally used on the mixed greens at lunch or choose the chips instead. I also recommend using half the chipotle mayo that comes on the sandwich. Lastly, I recommend switching to low-fat peanut butter at snack time. These small changes would reduce Total Fat by approximately 40 g, which would be within normal DRI range. Saturated Fats would be reduced by more than half, making the intake much closer to the upper limit. Although sodium is just under the upper limit, reducing the chipotle mayo on the sandwich would also help bring this number down by about 500 mg. Total carbohydrates are also high, I recommend eating only half the lunch sandwich bread to get this number closer to the DRI. I was happy to see that total protein met and exceeded the DRI, given this vegetarian meal plan. Iron is below the DRI and although I did not have access to Vitamin B12 values, I would recommend individuals following a vegetarian diet to take daily iron and Vitamin B12 supplements. It was interesting to make this menu without trying to meet dietary guidelines, similar to how most healthy, American adults eat. I liked going through in retrospect and offering ways to better meet the DRIs. I believe RD consulting is more effective when you listen to the foods that people are currently consuming and then make suggestions to improve their nutrient intake.

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