Recipe/Menu Assignment for Food Insecure Population

3 DAY MENU
FOOD PANTRY ITEMS
Day | Meal Menu Item: Meal/Snack
1 loaf sliced bread
Day 1 | Meal 1 Green Eggs Tartine 1 pound dry pasta
4 potatoes
Day 1 | Meal 2 Mediterranean Pasta Salad
4 onions
Day 1 | Snack Apple slices with Peanut Butter and 1 cup milk 1 bunch kale
4 apples
Day 1| Meal 3 Boiled Parsley Potatoes and kale salad
1-15 oz can Diced Tomatoes
1 6.5 oz can tuna
Day 2 | Meal 1 Toast with peanut butter and tea latte 6 eggs
Day 2 |Snack Granola Bites and yogurt 1 quart milk
Granola Bites (packaged)
Day 2 | Meal 2 Egg-Apple Salad Sandwich

Tacos Kale Slaw (with apple) with beans, potatoes & bell pep-
Day 2 |Meal 3 per in corn tortillas HOME PANTRY
ITEMS EXPECTED
Day 3 | Meal 1 Onion Potato Frittata with toast Olive Oil

Day 3 | Meal 2 PB & apple sandwich and 1 cup milk Vinegar

Tea
Day 3 | Snack Granola Bites and 1/2 cup milk Salt, Pepper, Dry Spices & Herbs

Day 3 | Meal 3 Tuna Spaghetti with Greens Peanut Butter

Joyce Moon
 Recipe/Menu Assignment for Food Insecure Population
1 DAY NUTRIENT ANALYSIS: 3 meals and 1 Snack: Day 3
Day | Meal Menu Item Kcals: 1973
Protein: 92 grams (19% kcals)
Day 3 | Meal 1 Onion Potato Frittata with toast
CHO: 233 grams (47%)
Day 3 | Meal 2 PB & apple sandwich and 1 cup milk Fat: 37%
Fiber: 31 grams
Day 3 | Snack Granola Bites and 1/2 cup milk
Calcium: 1334 milligrams
Day 3 | Meal 3 Tuna Spaghetti with Greens Sodium: 2348 grams

DRI NUTRIENTS
Linoleic alpha-Linolenic
Kcal Pro CHO Fat Fiber Calcium Sodium
Acid Acid
DRI (g/kg/day) (g/day) (g/day) (g/day) % of energy (g/day) (mg/day) (mg/day)
Adult 0.66 g/kg
Man* 2800 (~55 grams) 130 17 1.6 20-35% 38 800 1500
Adult 0.66 g/kg
Woman* 2350 (~40 grams) 130 12 1.1 20-35% 25 800-1000 1500
0.76 g/kg
Child (6-8)
1200-1600 (~20 grams) 130 10 0.9 25-35% 25 800 1200
*KCAL and PRO needs for adults calculated based on BMI of 25 for male ht: 71" and 180#, female ht: 62" and 135#

REFERENCES:
http://www.nationalacademies.org/hmd/~/media/Files/Activity%20Files/Nutrition/DRI-Tables/5Summary%20TableTables%2014.pdf?la=en
https://www.bcm.edu/cnrc-apps/caloriesneed.cfm
https://www.choosemyplate.gov/kids-activity-sheets Joyce Moon
Supertracker. https://www.supertracker.usda.gov/foodtracker.aspx
 Recipe/Menu Assignment for Food Insecure Population
1 DAY NUTRIENT ANALYSIS: 3 meals and 1 Snack: Day 3

Though energy needs are based on an individual level, it is very possible this day would be low in kcals for the adult man
and adult woman. To increase kcals, another slice of bread could be added to breakfast, another piece of fruit could
also be added with the snack (e.g., orange), milk in the snack could be increased to a full cup.
There was an excess of protein; the highest amount of protein came from the tuna, milk, bread, eggs and cheese.
Amounts of these foods could be decreased. Depending on the activity levels and injury levels of individuals, there is
a possibility the protein provided in this day could be appropriate for some adults; the protein is still within AMDR
recommendations.
For children, this analysis showed high for a number of nutrients; however, it is likely a child of 6-8 would not eat the
same serving an adult would, which was used for this analysis. In terms of proportions of macronutrients, this menu
was relatively balanced.
The fat was slightly in excess of the recommended AMDR of 20-35% at 37%. However, 6% of kcals were from polyun-
saturated fat, 17% of kcals were from monounsaturated fat. The saturated fat was 11% of total kcals, while the rec-
ommended is <10%., most of which comes from dairy products (milk and cheese). As cheese is optional, cheese
could be decreased or a lower fat milk could be chosen. However, there are some limitations due to food pantry op-
tionsthe milk that Ive seen tends to be 2% so this was the type I chose for the nutrient analysis.
Calcium was higher than DRIs due to the high amount of dairy in this day; I found this challenging as milk and cheese
tend to be staples in food pantries and are protein sources for clients in general.
Salt was higher than the DRIs though still close to the 2300 mg recommended by the USDA; an excess of sodium could
be ameliorated by omitting salt from cooking and depending on the herbs for flavor instead.

Joyce Moon
 Recipe/Menu Assignment for Food Insecure Population SUMMARY
TRIUMPHS
1) A lot of the recipes used for this project actually were ones I adapted or developed during my Community rotation
at different sites!
2) I used almost all of the food pantry items of the week; there would be some bread and dry pasta leftover. There
were a few items that I added in my menu, but I felt comfortable in knowing that clients at Food Pantrys will also
likely be receiving EBT/SNAP; In WA state, a single family household can receive $189/month ($47/week). Therefore,
I felt comfortable adding in these foodsall of which also might be from a previous week of food pantry items.

CHALLENGES
1) Getting variety in the diet is very challenging if dependent on bags as a sole source of food, and I did include foods
in my recipes that would likely be found commonly in a home pantry (olive oil, vinegar, spices, dried herbs).
2) I did end up adding a few items not provided in the bag: 1 red bell pepper, 1 lime, corn tortillas, 1 can beans, peanut
butter, 8 oz greek yogurt, cheese, parsley, and cilantro. However, most if not all of these items might be provided by
the food pantry on a given week.
3) Protein! Theres an abundance of carbohydrate available from Food Pantry bags, and highly bioavailable sources of
protein need to be stretched through the week. I found myself relying on milk as a source of proteinthough my
nutrient analysis showed that the protein for my chosen day was actually quite high.

OBSERVATIONS
Initially it felt overwhelming to think about using only the ingredients in the bag to make a 3 day menu; however, a lot
of clients I worked with during this rotation enjoy cooking and have pantry basics like olive oil, vinegar, and spices/
herbs and that helped a lot in the way I approached this project. In one of the recipes, I gave an example of how a
recipe can be adapted to be made in a microwaveone of the things that surprised me at one of the sites was just how
limited cooking appliances can be. One of my projects was to develop recipes specifically for microwave cooking,
something I never thought I would do! Its important to meet people where they are and empower them to work with
what resources they have available. Joyce Moon
 3 Day Menu Overview with Ingredients Used from Food Pantry Bag

Ingredients Used from Food Pantry

Sliced 1 lb 4 pota- 4 on- 1 bunch 4 ap- 1- 15 oz can 1 can 1- 15 oz can 6 1 quart Granola
Day | Meal Menu Item: Meal/Snack Bread Pasta toes ions Kale ples diced tomatoes tuna beans eggs milk Bites
1/4 ea
Day 1 | Meal 1 Green Eggs and toast 1-2 pc 0.5 ea (2 cup) 2 ea 1 T

Day 1 | Meal 2 Mediterranean Pasta Salad 1 cup 0.5 ea 1/2 can

PB and apple and 1 cup
Day 1 | Snack milk 1 ea 1 cup
Boiled Parsley Potatoes 1/4 ea
Day 1| Meal 3 and kale salad 2 ea (2 cup)

Toast with peanut butter

Day 2 | Meal 1 and tea latte 2 pieces 1 cup
Day 2 |Snack Granola Bites and yogurt yogurt 1/2 bag
Egg Salad Sandwich and
Day 2 | Meal 2 apple 2 pieces 0.25 ea 1 ea 2 ea
Tacos Kale/Cabbage Slaw
(with apple) with beans,
roasted potatoes & bell 1/4 ea
Day 2 |Meal 3 pepper in corn tortillas 1 potato 0.75 ea (2cup) 1/4 ea 1/2 can

Onion Potato Frittata with

Day 3 | Meal 1 toast 1 piece 1 potato 1 ea 2 ea 1/4 cup
PB & apple sandwich and 1
Day 3 | Meal 2 cup milk 2 pieces 3/4 ea 1 cup
Granola Bites and 1/2 cup
Day 3 | Snack milk 1/2 cup 1/2 bag
Canned Tuna Spaghetti 1/4 ea
Day 3 | Meal 3 with Greens 1 cup 1 ea (2 cup) 1 can 1 can

Joyce Moon