MENU PLANNING ASSIGNMENT

NUTR 119:  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 https://supertracker.usda.gov/ 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:
   • Food Groups and Calories Report
   • 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 requirements for 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.

 

 

 

 

Name: ___________________________________ Student ID: _____________

 

 

Draft Menu for One Day

 

The menu should include a list of all of the foods and beverages for one day.

 

BREAKFAST

 

 

 

 

 

 

 

 

 

LUNCH

 

 

 

 

 

 

 

 

 

 

 

 

DINNER

 

 

 

 

 

 

 

 

 

 

 

 

SNACKS

 

 

 

 

 

Analysis Reports on Draft Menu:

 

<Copy and Paste Food Groups and Calories Report Here>

 

<Copy and Paste Meal Summary Here>

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Revised Menu for One Day

 

This menu should reflect the items that needed to be changed or added from draft menu.

 

BREAKFAST

 

 

 

 

 

 

 

 

 

LUNCH

 

 

 

 

 

 

 

 

 

 

 

 

DINNER

 

 

 

 

 

 

 

 

 

 

 

 

SNACKS

 

 

 

 

 

 

 

 

Analysis Reports on Final Menu:

 

<Copy and Paste REVISED Food Groups and Calories Report Here>

 

<Copy and Paste REVISED Meal Summary Here>

 

 

 

 

Answer the following questions

 

What strategies did you use to add texture, color, taste and variety to your menu?

 

 

 

 

 

 

 

 

How did you bring creativity and challenge your menu?

 

 

 

 

 

 

 

 

 

What changes did you need to make in order to meet the Food Group requirements?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

List three things you learned in completing this assignment.