Menu Analysis-Final Complete Presentation

Running head: MENU AND ANALYSIS
Menu and Analysis Assignment

Kanako Miyoshi
Kate Cohen
NTRS414B-02
Fall 2015
California State University, Los Angeles
MENU AND ANALYSIS
Introduction:
Our hospital is a nonprofit medical center with 250 licensed beds located in Torrance,
California. According to City-Data.com, the population of the hospital community
service area is 147,027 in 2012. The median age of the population is 41.7 and the
median household income is $71,790, which is well above the state average. The
neighborhood is culturally diverse, but the majority of the population is divided among
40% White, 33% Asian and 20% Hispanic. Additionally, 30.4% of the residents are
foreign-born in either Asian or Latin American countries. The average college level in
Torrance indicates a highly educated community close to 45% of the population have
a college degree or above, with another 30% having attended some level of college.
Torrance is a very vibrant and active community with an extensive array of dining and
entertainment options, as well as nine separate hospitals serving the Torrance
community so there are high expectations and a lot of options for where a person can
choose to receive medical services. Given that, as well as the higher income &
education level of the community, we have endeavored to provide a more
sophisticated and eclectic menu with the feel of a comfortable upscale restaurant, as
we know our clientele/patients will expect that. To further differentiate ourselves and
cater to our Asian patients, we are also featuring an Asian alternative entree at lunch
and dinner every day.
MENU AND ANALYSIS
Given the age of our community, which is higher than the median age in the state, our
clientele tend to be older, hence may be patients in the hospital longer than average.
For this reason we are especially concerned with a diverse menu that is visually
interesting, delicious and offers options to meet many different tastes and avoid
boredom.
Our menus are designed to be clean, crisp and easy to read, with a striking comic
visual graphic every day, so it doesnt require any given language to understand. We
believe there is room for the hospital menu to be classy, but approachable and fun.
This ensures the patients pay attention to the menu since they need to make choices
and infuses the stereotype of hospital food with some much-needed whimsy. We
believe menu design is often overlooked in hospitals, but its definitely important since
it sets the tone for a patients expectations, so we have endeavored to convey to our
patients/clientele through the menu design that they should expect a high-quality
experience and an exceptional meal.
MENU AND ANALYSIS
Sam ple Patient:

Our sample patient is a 40-year-old male with a weight of 170 pounds, a height of 5 feet, 9
inches, and an activity classification as Sedentary. His height and weight give him a BMI of
25.1, which is just over the line into the Overweight category, but with his lack of regular
physical activity and the fact that he is in a hospital for some reason, he is likely at risk of future
health issues with his weight. As we know, being overweight puts an adult at risk for diabetes,
heart disease, high blood pressure and certain cancers, among other possible outcomes.
According to the USDA MyPlate website, our patient should be consuming 2400 kcals a day to
move towards a healthier weight and what better time to start than while hes in the hospital.
MENU AND ANALYSIS
Nutritional Analysis Based on & Assessm ent of M enu Efficacy:

Overall Menu Assessment:
While its unlikely our patient would consume everything on each of his three meal trays for the
day, were he to do that he would leave the hospital weighing much more than when he came
in as the total calories for the day is almost double his requirements. Our hospital offers both a
standard entre at lunch and dinner and an Alternate menu with Asian options at each meal,
which includes more fish and vegetables than in the traditional options. However, we were
surprised that we did not see a statistically or even anecdotally significant difference between
the two menus in their nutritional breakdown, aside from a very few areas. In a frank
assessment of our menu, while we did provide patients a wide variety of food options, if this
were to actually be used for a hospital, we would need to do an overhaul and evaluate how the
menu could be reshaped to make it healthier and address nutritional needs better.
The day we chose to analyze was admittedly one of our less healthy days -- for our Standard
Options, it was built with a Southern-style comfort food theme and our Asian option had a
healthier dinner but the lunch option was a fried dish. However, when evaluating our menu,
many days included high-calorie or starchy entrees, so this seemed as representative as any
other day. We didnt feel that selecting our healthiest day for analysis would result in an
accurate overall picture of our menu either, hence the results as presented.
MENU AND ANALYSIS
Strengths:
Nutritionally, the Standard menu has a few overall strengths. The first is its macronutrient
balance. If the patient were to consume the entire daily menu, this would contain the target
balance of protein and carbohydrates. While the numbers are within the range, they could and
should be better. The Alternate Menu actually doesnt fare as well in the macronutrient
distribution and only the Protein is within the target range. The shaded areas below are
outside of the Target ranges:
Nutrient
Target
10 35%
Average
Eaten
Standard
16%
Average
Eaten
Alternate
16%**
Protein
Carbohydrates
45 65%
46%
43%**
Fat
20 35%
40%
43%**
**As you will see from attached Nutrients Report, the total percentages of the macronutrients
mysteriously added up to 102%.
One significant strength of the Alternate menu option is the fact that it contains several
servings of healthy seafood, including our analysis day. The Asian entree includes mackerel,
which is a fatty fish that is an excellent source of Omega 3 EPA & DHA. This resulted in
increasing the Omega 3 EPA and DHA almost tenfold over the numbers of the Standard entre
choices. The American Heart Association recommends having 2 servings of fish per week in
order to increase the Omega 3s, which have numerous health benefits including lowering
blood triglycerides and helping with healthy aging.
Another strength of both versions of our menu is that they meet the daily recommendations for
dietary fiber that is often deficient in adults. The target is 38 grams per day for an adult male
MENU AND ANALYSIS
and the Standard menu provides 49 grams, while the Alternate option improves to 54 grams.
This appears to be largely through the breakfast choices that include whole grains and a fiberrich whole fruit of figs.
Finally, the menu meets or exceeds the targets for recommended daily allowances of all
vitamins and minerals, except for Vitamin D in the Traditional menu. That said, the actual
intake for Vitamin D is actually about 50% higher than the results show since milk wasnt
included in the nutrients report, but even with that it would still be below the RDA. The major
strength for both of these menus is that since the intake of all vitamin and minerals are well
over the target numbers, even if the patient were to only consume part of the meals, he would
most likely still meet or come close to meeting the RDA targets. As a side note, it also means
that as hospital administrators, if we were to begin reshaping this menu to improve the
nutritional quality, we would be working from a strong base of vitamin and mineral sufficiency.
Weaknesses:
The menu was designed to be widely varied and visually and gastronomically appealing. It was
designed with health in mind, but from the nutritional report, its clearly not a particularly
healthy menu. There are several serious issues with the menu, as follows:
First and foremost, the menus for both Standard & Alternate versions including all three meals
& sides include enough kcals to feed an additional adult. Clearly someone is not going to eat
MENU AND ANALYSIS
all the options at every meal, but it would be pretty disastrous if they did exactly that and
stayed in the hospital for any length of time following that pattern.
While for the Standard menu, the macronutrient breakdown of carbohydrates and protein fell
within the target range, the reason those numbers were just within range is because the
percentage of fat is well over the range. The Fat distribution is 40%** instead of within the 20 35% range. Even worse, the percentage of saturated fat is 11%, over the 10% boundary of
what is recommended. (**As you will see from attached Nutrients Report, the total
percentages of the macronutrients mysteriously added up to 102%)
For the Alternate menu, only the Proteins fall within the recommended range. The percentage
of fat is too high and the carbohydrates are too low. In order to address this weakness and
realign the ratio to a healthier one, some of the higher fat dishes such as the Japanese pancake,
soup with sausage and the buttermilk biscuit could be replaced with more nutritionally dense
carbohydrates.
The added sugars/empty calories are also an issue. While there are a variety of specific
recommendations about added sugar, the American Heart Association suggests keeping the
total amount per day for an adult male to 150 kcals or 36 grams. Based on that, the 60 g in
this menu have almost doubled that number and would need to be addressed. For todays
menu, that is undoubtedly due in part to two sweetened beverages and two very sweet
desserts. But even the fruit cocktail at lunch is sweetened with fruit juice so it becomes less of
MENU AND ANALYSIS
a dietary plus than a minus. The Alternate version of the menu has the same issue, even
increasing the added sugars by a few calories, probably due to the ingredients in the Japanese
pancake.
Cholesterol in the Standard menu is also a major issue as there is 655 mg of dietary cholesterol
included compared to the recommendation to stay below 300 mg. Eggs, macaroni and cheese
and fried chicken are pretty much at the top of the list of cholesterol-containing foods and we
have them all in one day, so its not a good day to be in our hospital if you have highcholesterol. The Alternate menu increases the dietary cholesterol, most likely due to the fish
and the additional egg in the pancake recipe. The fish is worth the cholesterol because of the
Omega 3 benefits, but replacing the pancake with something else will eliminate the additional
cholesterol from the egg.
Finally, while the overages in vitamin and minerals above the targets provide some cushion,
several of the nutrients are close to or above their Tolerable Upper Intake Level from the DRIs,
as shown below. The shaded bars represent vitamins or minerals that are over the ULs
including Sodium, Magnesium and Niacin for the Standard menu. The overages are very
similar between the Standard and Alternate menus, with the only difference being that in the
Alternate menu, Folate is also above the UL.
MENU AND ANALYSIS
10
M inerals
Target
Average
Eaten
Standard
Average
Eaten Alternate
Sodium
Iron
Magnesium
Phosphorus
Selenium
Zinc
Vitam ins
Folate
<2300 mg
8 mg
420 mg
700 mg
55 g
11 mg
6296 mg
31 mg
666 mg
2666 mg
245 g
33 mg
5276 mg
33 mg
735 mg
2456 mg
250 g
32 mg
400 g
900 g DFE 1143 g DFE
DFE
Niacin 16 mg
58 mg
58 mg
! indicates ULs that have been exceeded
" indicates ULs that are close to being reached
Tolerable
Upper
Intake
Level
<2300
45 mg
350 mg**
4000 mg
400 g
40 mg
UL
Standard
UL
Alternate
!
"
!
"
"
"
!
"
!
"
"
"
1000 g DFE
"
35 mg
**The numbers provided by MyPlate are not in agreement with the numbers provided by the
USDAs published DRI tables, which is where the Tolerable Upper Intake levels in this chart are
referenced.
The way to address many of these weaknesses at once is to modify or replace many of the
entrees in a healthier way, either through preparation or ingredient substitution. For example,
while there are healthier versions of macaroni and cheese and fried chicken, they would most
likely result in a different experience so those entrees would probably need to be replaced.
The chicken could be replaced with an oven-baked chicken that could still be flavorful and
crispy but have lower fat, lower saturated fat and lower cholesterol. However, often the
healthy versions of mac and cheese are undesirable so it might be best to replace that with a
different whole-grain pasta dish. We also strayed away from offering too much seafood in the
Standard menu due to food safety issues and potential budgetary issues. Increasing the
amount of seafood in the Standard menu would increase health benefits, although the fat and
cholesterol costs would have to be factored in. The desserts could be replaced or prepared
with lower-sugar variations and the beverages could easily be replaced with sugar-free or low-
MENU AND ANALYSIS
11
sugar options. When not under the restrictions of attempting to not repeat beverages, it
would be easy enough to replace the high-sugar ones with other appealing options. It is more
than likely that the vitamin and mineral overages would be corrected when some of these
larger entre changes were made.
Overall Improvements for Both Menus:

Replace entrees with reduced-fat preparation & ingredient options and replace starches with
more whole-grain options
Replace the desserts with lower-sugar options
Replace beverages with lower-sugar options
Replace fruit sides with more green vegetable sides
NTRS414's Food Groups and Calories Report 10/22/14 - 10/22/14

Your plan is based on a 2400 Calorie allowance.
Food Groups
Target
Average Eaten
Status
Grains
8 ounce(s)
13 ounce(s)
Over
Whole Grains
RXQFHV
4 ounce(s)
OK
Refined Grains
RXQFHV
10 ounce(s)
Over
3 cup(s)
6 cup(s)
Over
Dark Green
2 cup(s)/week
1 cup(s)
Under
Red & Orange
6 cup(s)/week
1 cup(s)
Under
Beans & Peas
2 cup(s)/week
cup(s)
Under
Starchy
6 cup(s)/week
1 cup(s)
Under
Other
5 cup(s)/week
1 cup(s)
Under
2 cup(s)
4 cup(s)
Over
Whole Fruit
No Specific Target
2 cup(s)
No Specific Target
Fruit Juice
No Specific Target
1 cup(s)
No Specific Target
3 cup(s)
2 cup(s)
Under
Milk & Yogurt
No Specific Target
1 cup(s)
No Specific Target
Cheese
No Specific Target
1 cup(s)
No Specific Target
6 ounce(s)
12 ounce(s)
Over
Seafood
10 ounce(s)/week
1 ounce(s)
Under
Meat, Poultry & Eggs
No Specific Target
10 ounce(s)
No Specific Target
Nuts, Seeds & Soy
No Specific Target
1 ounce(s)
No Specific Target
Oils
7 teaspoon
16 teaspoon
Over
Limits
Allowance
Average Eaten
Status
Total Calories
2400 Calories
4345 Calories
Over
&DORULHV
974 Calories
Over
Solid Fats
734 Calories
Added Sugars
239 Calories
Vegetables
Fruits
Dairy
Protein Foods
Empty Calories*
*Calories from food components such as added sugars and solid fats that provide little nutritional value. Empty Calories are part of Total Calories.
Note: If you ate Beans & Peas and chose "Count as Protein Foods instead," they will be included in the Nuts, Seeds & Soy subgroup.
Meals from 10/22/14 - 10/22/14
NTRS414's Meals
Date
10/22/14
Breakfast
Lunch
Dinner
2 regular slice Bread, 100%

whole wheat
ounce (22 almonds)

Almonds, dry roasted,
without salt
1 biscuit (2" across)

Biscuit, baking powder or
buttermilk, homemade
1 medium (2-1/4" across)

Fig, raw
cup Apple juice
1 medium breast Fried

chicken, breast, fried in oil,
no breading, skin eaten
8 fluid ounce(s) Orange

juice, freshly squeezed
medium (2-3/4" across)

Apple, raw
1 cup Fruit flavored drink,

low calorie, with vitamin C
(Light Lemonade)
2 patty Sausage, pork,

cooked
1 tablespoon Bread
crumbs, plain
1 clove Garlic, raw
1 medium egg(s) Scrambled

egg (milk added), cooked
with butter
1 slice Bread, Irish soda
mug (8 fl oz) Iced tea,

brewed, unsweetened
1 cup, spoon size biscuits

Shredded Wheat Cereal,
100%
cup, chopped Broccoli,

raw
cup, chopped Kale, raw
cup, chopped Carrot, raw
cup Mushroom, fresh,

cooked (with salt and
butter)
1 cup Chicken or turkey

creole, without rice
1 teaspoon Mustard
1 teaspoon Cinnamon
2 tablespoon Oil, olive
cup Cobbler, peach
tablespoon Oil,
vegetable
1 tablespoon Currants, raw
medium slice (1/8" thick)

Onion, raw
cup, seedless Grapes,

raw
cup Peas, green, fresh,

cooked (no salt or fat
added)
1 cup Gumbo, without rice,

with shellfish, pork, and/or
poultry (New Orleans style)
teaspoon, ground
Pepper, black
tablespoon Lemon juice,

freshly squeezed
1 piece (1/8 of 9" pie) Pie,

banana cream
1 cup Macaroni and

cheese, made with butter
cup Potatoes, scalloped,

no fat added
1 dash (1/16 of a teaspoon)

Salt, table
cup, sections Orange,

raw
patty Sausage, pork,

cooked
cup, chunks Pineapple,

raw
cup Spinach, raw
1 tablespoon Sugar, white,

granulated or lump
cup, whole Strawberry,

raw
1 mug (8 fl oz) Tea,

brewed, sweetened with
sugar
cup Tomato, canned,

low sodium
1 tablespoon Vinegar,
balsamic
balsamic
ounce (14 halves)
Walnuts
cup White beans,
cooked from dry (no salt or
fat added)
NTRS414's Nutrients Report 10/22/14 - 10/22/14

Nutrients
Target
Average Eaten
Status
Total Calories
2400 Calories
4345 Calories
Over
Protein (g)***
56 g
177 g
OK
Protein (% Calories)***
10 - 35% Calories
16% Calories
OK
Carbohydrate (g)***
130 g
497 g
OK
Carbohydrate (% Calories)***
45 - 65% Calories
46% Calories
OK
Dietary Fiber
38 g
49 g
OK
Total Sugars
No Daily Target or Limit
191 g
Added Sugars
60 g
Total Fat
20 - 35% Calories
40% Calories
Over
Saturated Fat
< 10% Calories
11% Calories
Over
Polyunsaturated Fat
7% Calories
Monounsaturated Fat
18% Calories
Linoleic Acid (g)***
17 g
28 g
OK
Linoleic Acid (% Calories)***
5 - 10% Calories
6% Calories
OK
Linolenic Acid (% Calories)***
0.6 - 1.2% Calories
0.6% Calories
OK
Linolenic Acid (g)***
1.6 g
2.8 g
OK
Omega 3 - EPA
97 mg
Omega 3 - DHA
142 mg
Cholesterol
< 300 mg
655 mg
Over
Minerals
Target
Average Eaten
Status
Calcium
1000 mg
1674 mg
OK
Potassium
4700 mg
6666 mg
OK
Sodium**
< 2300 mg
6296 mg
Over
Copper
900 g
4126 g
OK
Iron
8 mg
31 mg
OK
Magnesium
420 mg
666 mg
OK
Phosphorus
700 mg
2666 mg
OK
Selenium
55 g
245 g
OK
Zinc
11 mg
33 mg
OK
Vitamins
Target
Average Eaten
Status
Vitamin A
900 g RAE
1287 g RAE
OK
Vitamin B6
1.3 mg
4.3 mg
OK
Vitamin B12
2.4 g
5.9 g
OK
Vitamin C
90 mg
472 mg
OK
Vitamin D
15 g
6 g
Under
Vitamin E
15 mg AT
21 mg AT
OK
Vitamin K
120 g
534 g
OK
Folate
400 g DFE
900 g DFE
OK
Thiamin
1.2 mg
3.2 mg
OK
Riboflavin
1.3 mg
3.5 mg
OK
Niacin
16 mg
58 mg
OK
Choline
550 mg
611 mg
OK
Information about dietary supplements.

** If you are African American, hypertensive, diabetic, or have chronic kidney disease, reduce your sodium to 1500 mg a day. In addition, people who are age 51 and
older need to reduce sodium to 1500 mg a day. All others need to reduce sodium to less than 2300 mg a day.
*** Nutrients that appear twice (protein, carbohydrate, linoleic acid, and linolenic acid) have two separate recommendations:
1) Amount eaten (in grams) compared to your minimum recommended intake.
2) Percent of Calories eaten from that nutrient compared to the recommended range.
You may see different messages in the status column for these 2 different recommendations.
NTRS414's Food Groups and Calories Report 10/22/14 - 10/22/14

Food Groups
Target
Average Eaten
Status
Grains
8 ounce(s)
11 ounce(s)
Over
Whole Grains
RXQFHV
4 ounce(s)
OK
Refined Grains
RXQFHV
8 ounce(s)
Over
3 cup(s)
8 cup(s)
Over
Dark Green
2 cup(s)/week
1 cup(s)
Under
Red & Orange
6 cup(s)/week
2 cup(s)
Under
Beans & Peas
2 cup(s)/week
1 cup(s)
Under
Starchy
6 cup(s)/week
cup(s)
Under
Other
5 cup(s)/week
4 cup(s)
Under
2 cup(s)
4 cup(s)
Over
Whole Fruit
No Specific Target
2 cup(s)
No Specific Target
Fruit Juice
No Specific Target
1 cup(s)
No Specific Target
3 cup(s)
cup(s)
Under
Milk & Yogurt
No Specific Target
cup(s)
No Specific Target
Cheese
No Specific Target
0 cup(s)
No Specific Target
6 ounce(s)
14 ounce(s)
Over
Seafood
10 ounce(s)/week
5 ounce(s)
Under
Meat, Poultry & Eggs
No Specific Target
8 ounce(s)
No Specific Target
Nuts, Seeds & Soy
No Specific Target
1 ounce(s)
No Specific Target
Oils
7 teaspoon
20 teaspoon
Over
Limits
Allowance
Average Eaten
Status
Total Calories
2400 Calories
4117 Calories
Over
&DORULHV
753 Calories
Over
Solid Fats
506 Calories
Added Sugars
247 Calories
Vegetables
Fruits
Dairy
Protein Foods
Empty Calories*
*Calories from food components such as added sugars and solid fats that provide little nutritional value. Empty Calories are part of Total Calories.
Note: If you ate Beans & Peas and chose "Count as Protein Foods instead," they will be included in the Nuts, Seeds & Soy subgroup.
Meals from 10/22/14 - 10/22/14
NTRS414's Meals
Date
10/22/14
Breakfast
Lunch
Dinner
2 regular slice Bread, 100%

whole wheat
ounce (22 almonds)

Almonds, dry roasted,
without salt
1 biscuit (2" across)

Biscuit, baking powder or
buttermilk, homemade
1 medium (2-1/4" across)

Fig, raw
cup Apple juice
cup Edamame, frozen,

added)
8 fluid ounce(s) Orange

juice, freshly squeezed
medium (2-3/4" across)

Apple, raw
1 cup Fruit flavored drink,

low calorie, with vitamin C
(Light Lemonade)
2 patty Sausage, pork,

cooked
1 medium slice Bacon,

pork, lower sodium, cooked
1 clove Garlic, raw
1 medium egg(s) Scrambled

egg (milk added), cooked
with butter
1 slice Bread, Irish soda
mug (8 fl oz) Iced tea,

brewed, unsweetened
1 cup, spoon size biscuits

Shredded Wheat Cereal,
100%
cup, chopped Broccoli,

raw
cup, chopped Kale, raw
head, medium Cabbage,

green, raw
1 wedge or slice Lemon,

raw
cup, chopped Carrot, raw
4 ounce(s), cooked,
boneless Mackerel, baked
or broiled, without fat
1 cup Chicken or turkey

creole, without rice
cup Mushroom, fresh,

cooked (with salt and
butter)
1 teaspoon Cinnamon
1 teaspoon Mustard
cup Cobbler, peach
1 tablespoon Currants, raw
tablespoon Oil,
vegetable
medium egg(s) Egg, raw
medium slice (1/8" thick)

Onion, raw
cup Flour, white, allpurpose
cup Peas, green, fresh,

added)
cup, seedless Grapes,

raw
teaspoon, ground
Pepper, black
1 cup Gumbo, without rice,

with shellfish, pork, and/or
poultry (New Orleans style)
1 piece (1/8 of 9" pie) Pie,

banana cream
tablespoon Lemon juice,

freshly squeezed
cup Radish, Japanese

(daikon), cooked (no salt or
fat added)
1 tablespoon Mayonnaise,
regular

Salt, table
patty Sausage, pork,

cooked
tablespoon Oil, vegetable
cup Spinach, raw
1 tablespoon, chopped
Onion, green, raw
cup, whole Strawberry,

raw
cup, sections Orange,

raw
cup Tomato, canned,

low sodium
cup, chunks Pineapple,

raw
balsamic

Salt, table
ounce (14 halves)

Walnuts
1 strip Seaweed, dried
cup White beans,

cooked from dry (no salt or
fat added)
1 ounce(s), cooked Squid,

steamed or boiled
1 tablespoon Sugar, white,
granulated or lump
1 mug (8 fl oz) Tea,
brewed, sweetened with
sugar
1 tablespoon Tomato
catsup (ketchup)
balsamic
NTRS414's Nutrients Report 10/22/14 - 10/22/14

Nutrients
Target
Average Eaten
Status
Total Calories
2400 Calories
4117 Calories
Over
Protein (g)***
56 g
168 g
OK
Protein (% Calories)***
10 - 35% Calories
16% Calories
OK
Carbohydrate (g)***
130 g
447 g
OK
Carbohydrate (% Calories)***
45 - 65% Calories
43% Calories
Under
Dietary Fiber
38 g
54 g
OK
Total Sugars
190 g
Added Sugars
62 g
Total Fat
20 - 35% Calories
43% Calories
Over
Saturated Fat
< 10% Calories
9% Calories
OK
Polyunsaturated Fat
11% Calories
Monounsaturated Fat
20% Calories
Linoleic Acid (g)***
17 g
32 g
OK
Linoleic Acid (% Calories)***
5 - 10% Calories
7% Calories
OK
Linolenic Acid (% Calories)***
0.6 - 1.2% Calories
0.8% Calories
OK
Linolenic Acid (g)***
1.6 g
3.5 g
OK
Omega 3 - EPA
1180 mg
Omega 3 - DHA
1928 mg
Cholesterol
< 300 mg
743 mg
Over
Minerals
Target
Average Eaten
Status
Calcium
1000 mg
1273 mg
OK
Potassium
4700 mg
7086 mg
OK
Sodium**
< 2300 mg
5276 mg
Over
Copper
900 g
4867 g
OK
Iron
8 mg
33 mg
OK
Magnesium
420 mg
735 mg
OK
Phosphorus
700 mg
2456 mg
OK
Selenium
55 g
250 g
OK
Zinc
11 mg
32 mg
OK
Vitamins
Target
Average Eaten
Status
Vitamin A
900 g RAE
1045 g RAE
OK
Vitamin B6
1.3 mg
4.3 mg
OK
Vitamin B12
2.4 g
12.9 g
OK
Vitamin C
90 mg
564 mg
OK
Vitamin D
15 g
22 g
OK
Vitamin E
15 mg AT
25 mg AT
OK
Vitamin K
120 g
756 g
OK
Folate
400 g DFE
1143 g DFE
Over
Thiamin
1.2 mg
3.2 mg
OK
Riboflavin
1.3 mg
3.6 mg
OK
Niacin
16 mg
58 mg
OK
Choline
550 mg
747 mg
OK
Information about dietary supplements.

** If you are African American, hypertensive, diabetic, or have chronic kidney disease, reduce your sodium to 1500 mg a day. In addition, people who are age 51 and
older need to reduce sodium to 1500 mg a day. All others need to reduce sodium to less than 2300 mg a day.
*** Nutrients that appear twice (protein, carbohydrate, linoleic acid, and linolenic acid) have two separate recommendations:
1) Amount eaten (in grams) compared to your minimum recommended intake.
2) Percent of Calories eaten from that nutrient compared to the recommended range.
You may see different messages in the status column for these 2 different recommendations.
WEEKLY MENU GRID

Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Breakfast:
Fruit
Cereal
Entre
Bread
Beverages
Halved Figs
Shredded wheat
Scrambled eggs
and sausage
Whole wheat toast
Orange juice
Whole Apple
Oatmeal
Vegetable
omelette
Croissant
Strawberry banana
smoothie
Grapes
Raisin bran
BLT sandwich
Chocolate muffin
Apple juice
Sliced Pears
Rice Krispies
Spanish omelette
Baguette
V8 vegetable juice
Orange wedges
Corn flakes
Buttermilk
pancakes w/
blueberries &
turkey bacon
English muffin
Apple-cranberry
juice
Pomegranate arils
Cheerios
Bacon &
asparagus fritatta
Raisin Bagel
Tropical juice
cocktail
Persimmon cubes
Granola
Broccoli & swiss
quiche
Wheat bread stick
Grape juice
Lunch:
Soup
Salad
Entre #1
Entre #2
Fruit or Vegetable
Bread
Dessert
Beverages
Creole Chicken &

andouille sausage
gumbo
Broccoli coleslaw
w/almonds &
currants
#1: Baked
macaroni &
cheese casserole
#2: Japanese
pancake
Fresh Fruit cocktail
Southern soda
bread
Peach cobbler
Sweet tea
Italian wedding
soup
Caprese salad
#1: Grilled
chicken parmesan
sandwich on an
Italian roll
#2: Japanese
chicken meatballs
with udon noodles
in broth
Spaghetti squash
Roasted tomato
brushetta
Lemon Sorbet
Blood orange
Italian soda
Southwestern
Tortilla Soup
Pomegranate
citrus salad
#1: Grilled fish soft
tacos w/mahi-mahi
in corn tortillas
#2: Spicy soba
noodles w/
mushroom & tofu
Mandarin orange
wedges & jicama
Jalapeno &
cheese bread
Strawberries on
angel food cake
Hibiscus punch
Golden lentil soup

Tabouleh salad
#1: Chicken breast
souvlaki kebabs
on lavash
#2: Chicken and
egg rice bowl with
onion & parsley
Grilled eggplant
Koulouri
Baklava
Orangeade
Butternut squash
& apple soup
Red and golden
beet salad w/goat
cheese
#1: BBQ Chicken
chopped wrap
#2: Chow mein
w/chicken & vegs
Canteloupe & red
grapes
Sourdough roll
Chocolate chip
cookies
Basil lime spritzer
Corn chowder
Country salad
w/grilled corn,
market tomatoes
and Jack cheese
#1: Texas beef
burgers w/grilled
onions on baked
poppyseed roll
with sweet potato
wedges
#2: Japanese
curry rice
Roasted tomatoes
Green onion roll
Brownies
Mint iced tea
Tomato soup
Iceberg wedge
salad w/blue
cheese dressing
#1: Tri-cheese
grilled cheese
sandwich on
sourdough bread
#2: Chinese mapo
tofu
Chunky
applesauce
Pretzel breadstick
Pound cake
Passion fruit iced
tea
Dinner:
Soup
Salad
Entre #1
Entre #2
Fruit or Vegetable
Bread
Dessert
Beverages
White bean & kale

Spinach,
strawberry &
walnut salad
#1: Southern fried
chicken w/
scalloped potatoes
#2: Broiled
mackerel w/ white
radish & edamame
La Seur peas &
mushrooms
Buttermilk biscuit
Bananas Foster
Arnold Palmer
Hearty Minestrone
Caesar salad
#1: Whole wheat
turkey lasagna
#2: Grilled salmon
w/ spinach & rice
Squash & zucchini
Garlic knots (rolls)
Cannoli
Orange-Cranberry
Limonata
Black bean soup

Taco salad
#1: Arroz con pollo
#2: Ginger pork
bowl w/ grilled
vegetables
Mixed berries
Flour tortillas
Flan
Watermelon aqua
fresca
Lemon orzo soup

Greek salad
#1: Grilled tilapia
on cous cous
#2: Beef and
vegetable hot pot
Steamed greens
Fresh-made pita
bread
Tiramisu
Cherry-ade
Garden vegetable
soup
Kale salad with
cashews, quinoa
and dried
cranberries
#1: Turkey
meatloaf w/onion
mashed potatoes
#2: Teriyaki
chicken breast
w/carrots & rice
Green beans
Ciabatta roll
Pumpkin
cheesecake
Peach iced tea
Vegetable chili in
bread bowl
Watermelon,
endive & pistachio
salad w/goat
cheese
#1: BBQ-glazed
broiled salmon on
basmati rice
#2: Potato & beef
croquette
w/cabbage
Brussel sprouts
Spicy cornbread
Apple pie a la
mode
Lemonade
French onion soup

Chopped salad
#1: Chicken
croquettes w/gravy
#2: Seared tuna
w/sauteed snow
peas
Baked cauliflower
Focaccia
Tapioca pudding
Strawberry puree
lemonade
Menu for Sunday

Breakfast:
Fruit:
Halved California-grown Figs
Entree:
Scrambled eggs and sausage links
Cereal:
Shredded wheat with choice of whole, low-fat, non-fat or almond milk
Bread:

Beverage:
Lunch:
Whole wheat toast

Orange juice
Soup:
Creole Chicken & andouille sausage gumbo soup
Entrees:

Homestyle three-cheese baked macaroni & cheese

casserole with bread crumb topping
Japanese pancake
Bread:
Southern soda bread
Salad:
Broccoli coleslaw with crunchy almonds & currants

Fruit:
Dessert:
Beverage:
Dinner:
or
Fresh fruit cocktail in fruit juice

Peach cobbler
Sweet tea
Soup:
Southern-style white bean & kale soup
Entree:
Homestyle Southern fried chicken with Idaho scalloped potatoes
Broiled mackerel with white radish, lemon, and edamame
Salad:
Spinach, strawberry & walnut salad with strawberry balsamic viniagrette

Vegetable:

Bread:
Dessert:
Beverage:
or
Buttered La Sueur peas & sauteed mushrooms

Buttermilk biscuit
Bananas Foster pie
Arnold Palmer Iced Tea /Lemonade mix
**Coffee, Tea and 2% milk available with all meals.
butter and jam available upon request.
Menu for Monday

Breakfast:
Fruit:
Whole Fuji apple
Entree:
Garden vegetable omelette with broccoli, red peppers and mushrooms
Cereal:
Steel-cut oatmeal with brown sugar, walnuts & blueberries
Bread:
Croissant
Beverage:
Lunch:
Strawberry banana smoothie (made with non-fat vanilla yogurt)
Fruit:
Italian wedding soup
Entree:
Grilled chicken parmesan sandwich on a fresh-baked Italian roll
Japanese chicken meatballs with udon noodles in broth
Bread:
Roasted tomato brushetta
Salad:
Caprese salad with fresh mozzarella, basil & market tomatoes
Vegetable:
Dessert:
Beverage:
Dinner:
or
Sauteed spaghetti squash

Lemon sorbet
Blood-orange Italian soda
Soup:
Hearty Minestrone soup
Entree:
Whole wheat turkey lasagna
Grilled salmon with spinach and rice
Bread:
Garlic knots (rolls)
Salad:
Caesar salad w/roasted pepitas and fresh baked foccacia croutons

Vegetable:
Dessert:
Beverage:
or
Lemon marinated squash & zucchini medley

Sicilian cannoli tubes
Orange-cranberry limonata
Breakfast:
Fruit:
Menu for Tuesday

California red grapes
Cereal:

Entree:
Raisin Bran with choice of whole, low-fat, non-fat or almond milk

Bacon, Lettuce & Tomato breakfast sandwich
Bread:
Fresh-baked chocolate muffin
Beverage:
Lunch:
Apple juice
Fruit:
Southwestern Tortilla soup
Salad:

Pomegranate citrus salad with grilled Mexican squash, pomegranate,

roasted red peppers, Cotija cheese in a citrus dressing
Entree:

Grilled fish soft tacos with mahi-mahi, shredded cabbage, lemon-yogurt sauce and
black beans in corn tortillas
Spicy soba noodles with mushroom and tofu
Bread:
Mexican jalapeno & cheese monkey bread

Fruit:
Dessert:
Beverage:
Dinner:
or
Mandarin orange wedges & jicama in orange juice

Fresh strawberries on angel food cake
Hibiscus punch
Soup:
Black bean soup
Salad:

Taco salad with shredded mixed lettuce, cheddar cheese, avocado,

crumbled tortillas & lime cilantro dressing.
Entree:

Arroz con pollo with Spanish rice sauteed in jalapeno sauce with grilled chicken,
bell pepers & onions topped with Tillamook cheddar cheese
Ginger pork bowl with grilled vegetables
Bread:
Warm handmade flour tortillas
Beverage:
Watermelon aqua fresca
Fruit:
Dessert:
or
Mixed berries with mint infusion
Traditional Spanish flan with caramel sauce
Menu for Wednesday

Breakfast:
Fruit:
Sliced Bosch pear
Entree:
Spanish omelette with tomato and cheese
Cereal:
Rice Krispies with choice of whole, low-fat, non-fat or almond milk
Bread:
Freshly baked baguette
Beverage:
Lunch:
V8 vegetable juice
Fruit:
Golden lentil soup
Entree:
Chicken breast souvlaki kebabs with greek-yogurt tzatziki on lavash bread
Chicken and egg rice bowl with onion and Japanese wild parsley
Bread:
Greek Koulouri sesame seed coated sourdough bread ring
Salad:
Tabouleh salad with parsley, tomatoes, onions & bulgur wheat

Vegetable:
Dessert:
Beverage:
Dinner:
or
Grilled eggplant over tomatoes & basil

Baklava pastry
Orangeade
Soup:
Lemon orzo soup with spinach & baby peas
Entree:

Grilled tilapia prepared with olive oil, lemon, garlic & fresh herbs on a bed of
minted cous-cous
Beef and vegetable hot pot
Bread:
Fresh-made pita bread
Salad:
Greek salad with romaine, feta cheese, assorted olives, tomatoes & onions

Vegetable:
Dessert:
Beverage:
or
Steamed greens with olive oil & lemon

Tiramisu
Visinadya (cherry-ade)
Menu for Thursday

Breakfast:
Fruit:
Sunkist orange wedges
Entree:
Buttermilk pancakes with blueberries and turkey bacon
Cereal:
Corn flakes with choice of whole, low-fat, non-fat or almond milk
Bread:
English muffin
Beverage:
Lunch:
Apple-cranberry juice
Soup:
Creamy butternut squash & apple puree soup
Entree:
BBQ Chicken chopped wrap with lettuce, tomatoes and creamy ranch dressing
Salad:
Red and golden beet salad with goat cheese and raspberry viniagrette
Chow mein with chicken, bok choy and carrot
Bread:
Fresh baked sourdough roll
Fruit:
Dessert:
Beverage:
Dinner:
or
Cantaloupe & red grape medley
Tollhouse chocolate chip cookies

Basil lime spritzer
Soup:
Garden vegetable soup
Entree:
Turkey meatloaf with green onion mashed potatoes
Salad:
Emerald kale salad with cashews, quinoa and dried cranberries
or
Teriyaki chicken breast with glazed carrots and brown rice
Bread:
Ciabatta roll
Vegetable:
Dessert:
Beverage:
Steamed Blue Lake green beans with toasted garlic chips

Pumpkin cheesecake with graham cracker crust
Peach iced tea
Menu for Friday

Breakfast:
Fruit:
Pomegranates arils
Entree:
Smokehouse bacon, egg and aspragus fritatta
Cereal:
Cheerios with choice of whole, low-fat, non-fat or almond milk
Bread:
Raisin bagel
Beverage:
Lunch:
Tropical juice cocktail
Soup:
Corn chowder
Entree:

Texas beef burgers with grilled Vidalia onions on baked poppyseed roll with
Sweet potato wedges and garlic aioli
Salad:
Country salad with grilled corn, market tomatoes and shreeded Jack cheese
Japanese curry rice
Bread:
Green onion roll
Vegetable:
Dessert:
Beverage:
Dinner:
or
Oven-roasted grape tomatoes with chives

Fudge brownies
Mint iced tea
Soup:
Vegetable chili in a sourdough bread bowl
Entree:
BBQ-glazed broiled salmon on a bed of basmati rice with carrots and pearl onions
Mashed potato and ground beef croquette with cabbage
Bread:
Spicy cornbread
Salad:
Watermelon, endive & pistachio salad with goat cheese in a balsamic viniagrette

Vegetable:
Dessert:
Beverage:
or
Roasted brussel sprouts

Apple pie a la mode
Lemonade
Menu for Saturday

Breakfast:
Fruit:
Fresh Persimmon cubes
Entree:
Broccoli & swiss cheese quiche
Cereal:
Homemade Granola with pecans, raisins and dried cranberries
Bread:
Fresh baked whole wheat bread stick
Beverage:
Lunch:
Grape juice
Soup:
Velvet tomato soup
Entree:
Tri-cheese grilled cheese sandwich on sourdough bread with fresh dill pickle
Salad:
Iceberg wedge salad with blue cheese dressing

Fruit:
Chinese mapo tofu
Dessert:
Pound cake
Homemade chunky applesauce
Bread:
Pretzel-roll breadstick
Beverage:
Dinner:
or
Passion fruit iced tea
Soup:
French onion soup
Entree:
Chicken croquettes with gravy over egg noodles
Salad:
Chopped salad w/bacon & fried garbanzo beans
or
Sesame seared tuna with sauteed snow peas
Vegetable:
Scalloped baked cauliflower with parmesan topping
Dessert:
Tapioca pudding
Bread:
Beverage:
Focaccia
Strawberry puree lemonade

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Running head: MENU AND ANALYSIS

Menu and Analysis Assignment

MENU AND ANALYSIS

MENU AND ANALYSIS

MENU AND ANALYSIS

Sam ple Patient:

MENU AND ANALYSIS

Nutritional Analysis Based on & Assessm ent of M enu Efficacy:

MENU AND ANALYSIS

MENU AND ANALYSIS

MENU AND ANALYSIS

MENU AND ANALYSIS

MENU AND ANALYSIS

MENU AND ANALYSIS

Overall Improvements for Both Menus:

NTRS414's Food Groups and Calories Report 10/22/14 - 10/22/14

Red & Orange

Beans & Peas

Milk & Yogurt

Meat, Poultry & Eggs

Nuts, Seeds & Soy

Meals from 10/22/14 - 10/22/14

2 regular slice Bread, 100%

ounce (22 almonds)

1 biscuit (2" across)

1 medium (2-1/4" across)

cup Apple juice

1 medium breast Fried

8 fluid ounce(s) Orange

medium (2-3/4" across)

1 cup Fruit flavored drink,

2 patty Sausage, pork,

1 clove Garlic, raw

1 medium egg(s) Scrambled

1 slice Bread, Irish soda

mug (8 fl oz) Iced tea,

1 cup, spoon size biscuits

cup, chopped Broccoli,

cup, chopped Kale, raw

cup, chopped Carrot, raw

cup Mushroom, fresh,

1 cup Chicken or turkey

2 tablespoon Oil, olive

cup Cobbler, peach

1 tablespoon Currants, raw

medium slice (1/8" thick)

cup, seedless Grapes,

cup Peas, green, fresh,

1 cup Gumbo, without rice,

tablespoon Lemon juice,

1 piece (1/8 of 9" pie) Pie,

1 cup Macaroni and

cup Potatoes, scalloped,

2 tablespoon Oil, olive

1 dash (1/16 of a teaspoon)

cup, sections Orange,

patty Sausage, pork,

cup, chunks Pineapple,

cup Spinach, raw

1 tablespoon Sugar, white,

cup, whole Strawberry,

1 mug (8 fl oz) Tea,

Linolenic Acid (% Calories)***

Linolenic Acid (g)***