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Analyze your draft menu and make necessary changes

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Reference no: EM131612621

MENU PLANNING ASSIGNMENT: Elementary Foods

Overview:

• Plan a menu for a full day
• Compare the menu to the food guidance system (ChooseMyPlate.gov)
• Adjust menu to meet food groups

Purpose:

1. To apply menu planning concepts learned in class to PLAN a menu with consideration of taste, texture, color, cooking methods, and nutritional values.

Assignment:

1. Pretend you are working at a conference center and are planning a daily menu that will be served to a group of 25 year old males, all 6 feet tall and 190 pounds. You will be using these parameters when analyzing the menu!!

2. Write a draft menu for a day. Start by planning the entrée for the dinner meal, then the main dish for lunch and then finally breakfast. Keep in mind the food guide system (MyPlate) while you are planning. Remember that a serving size of protein is 2-3 ounces. Not the 6-8 ounces Americans are used to consuming. Also, you might try vegetarian options.

3. Go to the SuperTracker website to enter and analyze your menu. First, you will have to create a profile and login information for your 25 year old clients. Login then input all foods in your menu and generate the reports listed below to analyze this menu. There are several tutorials at the site to assist you in navigating. Toward the upper right side of the home page select "Create Your Profile" to get started

4. Enter your draft menu using the "Food Tracker" feature. (You will need to enter all ingredients in recipes)

5. Go to "My Reports". You will need 2 reports:

o Food Groups and Calories Report
o Meal Summary

Open each report as Word doc. Cut and paste into Meal Planning Assignment in appropriate space (see below).

6. Analyze your draft menu and make necessary changes to your menu to meet the requirementsfor the following Food Groups: Grains, Vegetables, Fruits, Dairy and Protein Foods. Status should read "OK" or "Over".If you find your menu "Over" in 3 or more categories, please make adjustments to bring most categories to "Ok" status during your revisions. You do not need to worry about meeting the Oils and Total Calories categories. In addition, you will only need to meet the overall heading for each food group. Exp. Vegetables (do not worry about meeting the weekly targets for dark green, red & orange, etc. since this is just one day).

7. Revise your menu as necessary to meet these Food Groups.

8. Repeat step 4 & 5 utilizing your revised menu.

9. Submit completed project in drop box on ANGEL on due date (see syllabus)

10. The grading rubric is viewable in the drop box for the assignment. Please refer to rubrics for specific grading criterion.

Reference no: EM131612621

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