NUTR 3300

Foodservice Project
October 17, 2013
Alexandra Merrill
Jessica Kinsey
Caitlin Cereceres

Executive Summary
Childhood obesity has quickly become an epidemic in America where, according to
LetsMove.gov, nearly one in three children are overweight or obese (Learn The Facts). The
Centers for Disease Control and Prevention (CDC), adds that over one-third of children and
adolescents were overweight or obese in 2010 (CDC 2013). The growing rate of childhood
obesity is the underlying inspiration for our course of research. Its the motive behind the facility
we have chosen to create a menu cycle for. The following research was performed in hopes of
learning about how to fight the obesity epidemic by building a vision for what should constitute
the healthy diet of a child.
The type of facility incorporated in our project is an overnight, extended-stay childrens
camp. The facility will be open throughout the summer; therefore seasonal summer foods will be
used. The goal of this childrens camp is to provide a program that does the following: educates
children about where the food they eat comes from; excites and encourages them to adopt a
healthy diet; and incorporates daily physical activity. At a young age, it is critical that children
receive proper nutrition to nurture growth and prevent future diseases. For this reason, our daily
menu will be based on fresh, nutritious foods.
The primary clientele of the facility will be boys and girls, ages 8-12; however, camp
leaders and coordinators will also be fed. The dining hall will feed 100 people each week,
including 80 campers and 20 supervisors. We will be utilizing a cycle menu, so our menus will
rotate each week. Meals will be provided for breakfast, lunch, and dinner and snacks will be
provided between breakfast and lunch, and lunch and dinner.
With a focus on health, it is our priority to meet childrens nutritional needsmore
specifically, ensuring that each child receives a well planned, balanced meal 3 times a day with

snacks included. Because the clients are ages 8-12, it is important that the items on the menu are
not only nutritious, but appetizing as well. The special needs of the clients include obtaining the
recommended amount of proteins, carbohydrates, healthy fats, and their associated vitamins and
minerals. To help meet these needs, our objective is to utilize a sample menu created by the
School Nutrition Association (SNA) and Alliance for a Healthier Generation, as a resource in
planning our menu. The sample menu, A Fresh Start for School Breakfast, will serve as a
guide to creating, portioning, and pairing menu items (SNA and Alliance). In addition, we aim
for providing children with foods that meet the Dietary Guidelines for Americans, 2010,
defined by the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and
Human Services (HHS), in an effort to reduce childhood obesity (USDA and HHS). These
guidelines will be presented in the Design and Concept section.
Because quality foods and freshness are priorities, we will use local, farm-raised
ingredients in our menus. Thus, the regional food preference will be in Ohio. Featured foods will
be those in season during the summer months.
In summary, this facility will be a summer camp designed to promote physical activity
and healthy eating for children ages 8-12. The facility will feed 80 children and 20 supervisors
three times a day each week. The menu selections are scheduled to rotate in the months of June
through August. Each menu item will consist of nutrient-dense ingredients, including foods rich
in proteins, carbohydrates, and healthy fats. In this, our goal is to create a kid-friendly menu
cycle based on foods that promote healthy eating habits and complement an active lifestyle.

What We Learned
In working with the MasterCook software, we discovered how useful it could be in our
future careers. MasterCook provides the nutritional information of various foods and unique

methods in preparing those foods. Having the ability to view and analyze the nutrient contents of
foods is especially convenient and valuable in a nutrition-based career. Depending on the path
we each take in the field of nutrition and dietetics, we may need to use MasterCook to help
clients plan and prepare meals and to teach them how to interpret the nutritional information
given in the recipes. The user-friendly software presents a practical way to make clients feel
more comfortable in the kitchen. Furthermore, because MasterCook offers a wide variety of
recipes and cookbooks, clients that seek nutritional advice may be less likely to eat healthcompromising foods if they are able to explore new and creative recipes with ease. Its also
helpful in that it allows users to create and store their own recipes in the software for multiple
uses.
In starting the project, we were met with challenges right away. Deciding on a facility
and goals for our facility was simple, however, a challenge we faced as a group was how to
articulate the big picture of our concept. More specifically, it was difficult to write our concept
document amongst the three of us because we each verbalize and translate our ideas differently.
We learned that it is important to brainstorm before writing. That is, to outline our ideas in the
structural format that is required in writing the final paper. After writing our concept document
as a group, we each took responsibility for a part of the project to complete on our own. This was
helpful in that we were able to individually focus in on our own element of contribution. Still,
another challenge we faced was aligning our research, written portions of the paper, and menu
selections to equally represent the concept behind our facility. Even so, with frequent
communication, we were ultimately successful in developing the project in its entirety after
compiling our contributions.

As previously mentioned, we divided the components of the project among the three of
us. Caitlin did research on all the essential dietary guidelines for children. Jessica compiled a
variety of recipes to be included in our facilitys menu cycle rotations, in addition to completing
a work-up sheet and a budget analysis. It was most practical for Jessica to take the responsibility
of working with MasterCook because she was the only one who had a computer that was
compatible with the MasterCook software. Finally, I (Alexandra) wrote and edited the final
paper applying Caitlins research and research of my own. I also compiled and cited the sources
that were used. We decided that I should write the final paper because I typed the concept
document when we first discussed our ideas at the start of the project. We felt that it made the
most sense for one person to write the final paper in order to maintain a uniform voice and
writing style.

The Design and Concept of Our Menu Cycle

Our menu cycle is ideal for our clientele in that it supports our goal of encouraging
healthy eating among children. Each menu is designed to consistently provide wholesome,
nutritious food items for the children participating in our summer camp. In order to adequately
meet the current standards for childrens nutrient intake, we researched the following dietary
guidelines for school-aged children.
Because our menus are based on the coupling of an entre and a side dish, we researched
guidelines for both items. According to the Kids LiveWell Program developed by the National
Restaurant Association (NRA), calorie intake should not exceed 600 calories for entres. Calories
for total fat should not exceed 35% of total calorie intake. Calories for saturated fat should not
exceed 10% of total calorie intake. The amount of artificial trans fats should not exceed 0.5
grams. Calories for total (both added and naturally occurring) sugars should not exceed 35% of

total calorie intake. The amount of sodium should not exceed 770 milligrams. Lastly, the entres
should contain at least 2 food groups (NRA). According to the CDC, the basic food groups are
listed as follows: vegetables, fruits, grains, dairy, and protein foods (CDC 2012).
The recommendations for side items are very similar to those for entres. According to
the NRA, calorie intake should not exceed 200 calories for side items. Calories for total fat
should not exceed 35% of total calorie intake. Calories for saturated fat should not exceed 10%
of total calorie intake. The amount of saturated fat should not exceed 0.5 grams. Calories for
total (both added and naturally occurring) sugars should not exceed 35% of total calorie intake.
The amount of sodium should not exceed 250 milligrams. Lastly, the side item should contain at
least 1 food group (NRA).
To be more specific, the NRA has defined guidelines for what a completed meal for
children should contain. Each meal must include one of the following sources: more than cup
of fruit (including 100% fruit juice), more than cup of vegetables, whole grains, lean protein
(including skinless, white meat poultry; fish and other seafood; lean beef and pork; tofu, beans,
and eggs)The NRA specifies that >2 ounces meat, 1 egg or egg equivalent, 1 oz
nuts/seeds/dry bean/peas (lean as defined by USDA) meets the standard criteria for childrens
lean protein intakeand finally, more than cup lower-fat dairy (including 2% milk) (NRA).
As far as general daily requirements, our menu rotations are based on the following
dietary guidelines. According to Maya W. Paul and Lawrence Robinson, authors of the article
Helping Your Kids Eat Healthier, school-aged children should consume 3-5 servings of
vegetables, 2-4 servings of fruits, 6-11 servings of whole grains, 2-3 servings of protein, and 2-3
servings of dairy. For vegetables, recommendations include one cup of raw leafy vegetables,
cup of vegetable juice, or cup of other raw or cooked vegetables. For fruits, recommendations

include cup of sliced fruit, cup of fruit juice, or a medium-sized whole fruit. For whole
grains, recommendations include one slice of bread per serving, cup of rice, or 1 ounce of
cereal. For protein, recommendations include 2-3 ounces of cooked lean meat, poultry, or fish;
cup cooked beans, one egg, or 2 tablespoons of nut butter per ounce of lean meat. For dairy
products, recommendations include 2-3 cups of low-fat milk or yogurt, or 1.5 ounces of natural
cheese (Paul and Robinson).
Our main goal in meeting these dietary guidelines is to deliver well-rounded meals that
are low in cholesterol, moderate in sodium, and high in fruits, vegetables and grains. According
to the previously mentioned USDA and HHSs Dietary Guidelines for Americans, 2010, it is
important that children only consume the calories that are needed to sustain their level of
physical activity. Having an appropriate balance of calories and caloric expenditure decreases the
risk of childhood obesity. A critical factor in the prevention of childhood obesity is to reduce the
amount of refined sugars, sodium, and solid fats in the diet. Replacing foods and beverages that
are high in sugar, sodium, and cholesterol with vegetables, fruits, fat-free or low-fat dairy
products, eggs, lean meats and poultry, seafood, and various nuts and beans can substantially
protect the health of growing children (USDA and HHS). The Dietary Guidelines for
Americans, 2010 recommends that children consume mostly dark green vegetables, along with
red and orange vegetable varieties, beans, and peas. Half of all grains should be whole grains.
Proteins that are higher in solid fats should be replaced with proteins that are lower in calories
and solid fats; moreover, solid fats should be replaced with oils. Foods should contain adequate
amounts of calcium, potassium, vitamin D, and dietary fiber for optimum nourishment (USDA
and HHS).

The other focus in building our menu cycle is to include locally grown and raised foods.
This supports the environment that weve chosen for our facility being that the childrens camp
is located in rural Ohio and surrounded by farmland. The facility runs in the summer months
between June and August. During those months, we will incorporate seasonal fruits and
vegetables from nearby farms and markets. In addition, we will include grass-fed meat and
poultry, and dairy products will come from dairy farms. Most of the food items on our menus
will be fresh to encourage children to choose fresh foods over packaged, industrially
manufactured foods.
The article Why Buy Local? written by the Pennsylvania Association for Sustainable
Agriculture (PASA) lists five reasons for why buying local is beneficial for consumers. The first
reason is that local foods are freshest. The conventional foods sold in grocery stores are shipped
from other states and countries, providing a product with minimized freshness to consumers. Due
to the lack of freshness, taste is sacrificed. As PASA writes, Local farmers can offer produce
varieties bred for taste and freshness rather than for shipping and long shelf life. (PASA). We
believe that providing fresh, flavorful foods for children will greatly impact their taste for
healthy foods as well as their desire to continue consuming fresh foods after camp is over. The
second reason we should buy locally is to strengthen our local economy. By buying locally, we
are able to maintain the circulation of currency in our communities. The third reason is to
support family farms. With buying food from local farmers, we are able to fight the
endangerment of fresh food providers and our dependence on manufactured foods will decrease.
The fourth reason is to protect our health. We know where our food comes from when we buy it
locally. We can choose to buy non-genetically modified foods that are free of pesticides,
chemicals, antibiotics, hormones and other ills that compromise our health and wellbeing. This is

a critical value that children should adopt when making food choices because of the affect that
the foods we eat has on our health. It is especially critical that children learn how to make
healthy choices now as they begin developing eating habits at an early age. The fifth and final
reason for why we should eat local foods is that we can better sustain our environment. Electing
to buy locally from farmers reduces carbon dioxide emissions and packing materials required
in the transportation of foods from long distances, as noted by PASA. It decreases the need to
buy from large food corporations and increases the profitability of farming. In this way, we can
help preserve our communities and secure the continued provision of healthy, fresh, and
bountiful foods for generations to come (PASA). All of these principles are important in teaching
children how to eat well and be well. It is our intention in serving local foods to educate children
about eating locally, sustaining the economy and environment, and being mindful about health
and wellbeing.

Citations
Centers for Disease Control and Prevention (CDC). Childhood Obesity Facts. Adolescent and
School Health. CDC. N.p., 10 July 2013. Web. 14 Oct. 2013.
Centers for Disease Control and Prevention (CDC). Food Groups. Nutrition for Everyone.
CDC. N.p., 27 Sept. 2012. Web. 12 Oct. 2013.
U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services
(HHS). Dietary Guidelines for Americans, 2010. 7th edition. USDA, HHS. N.p., Dec.
2010. Web. 13 Oct. 2013.
http://health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf
Pennsylvania Association for Sustainable Agriculture (PASA). Why Buy Local? Food Routes
Network. PASA. Web. 12 Oct. 2013.
Paul, Maya W. and Robinson, Lawrence. Helping Your Kids Eat Healthier. Nutrition for
Children and Teens. Helpguide.org. N.p., May 2013. Web. 12 Oct. 2013.
Learn The Facts. The Epidemic of Childhood Obesity. LetsMove.gov. Web. 12 Oct. 2013.
School Nutrition Association (SNA) and Alliance for a Healthier Generation. A Fresh Start with
School Breakfast. SchoolNutrition.org. Web. 12 Oct. 2013.
National Restaurant Association (NSA). About. Restaurant.org. Web. 12 Oct. 2013.
*Note: All recipes were obtained from MasterCook Cooking Software