221asmt01 - MENU PROJECT -DUE DATESPART I: MENU DRAFT 3/8...

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MENU PROJECT PROJECT GUIDELINES: please read thoroughly Part I: regular, house diet, with explanations Develop a 14 day (2 week cycle) selective menu for an acute care hospital located in Reno to be used during the month of November. Part I is essentially a draft menu for peer evaluation. DO NOT PUT YOUR NAME ON THE DRAFT (PART I). Part I: turn in the following: 1. Menu for Regular, house diet 2. Explanations (discussed further below) Each student will be provided with another student’s menu to evaluate. Everyone will then have the opportunity to make any menu changes, before submitting the final menu (Part II). ____________________________________________________________________ Part II: final draft of the regular, house menu and a cardiac, low sodium menu. The regular, house menu will be used to then create a therapeutic menu for cardiac, low sodium diets. The entire project must be typed, except for the in class evaluation. Part II: turn in the following: 1. Menus for a regular, house diet and a cardiac, low sodium diet 2. Explanations You must consider the audience in designing the menu choices. On average, 120 patients are fed daily, with approximately 360 meals served per day. The patients are of various nationalities, ethnic groups and income levels. Although all age groups will be represented, take into consideration that ~75% of the patients are over 55 years of age and less than 10% are under 18 years of age. -DUE DATES- PART I : MENU DRAFT 3/8 50 POINT DEDUCTION IF NOT TURNED IN Evaluation: 3/10 25 POINTS PART II : FINAL MENU 3/24 100 POINTS -LATE MENUS WILL NOT BE ACCEPTED-
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Menu Goals and Requirements The goal of the menu is to serve flavorful, nutritious meals while keeping within budget restraints; therefore, the menu choices must reflect consideration of costs while also offering a sufficient variety of foods that appeal to the population being served. Although a budget is not included in the assignment, when considering costs, pair more expensive choices with less expensive choices from meal to meal or day to day. That is, if you offer a pricey entrée on Tuesday at dinner, offer a less pricey entrée on Wednesday or a less pricey lunch entrée on Tuesday. Nutritious selections must be offered at all meals. When making menu selections, refer to the Dietary Guidelines for Americans: http://www.mypyramid.gov/guidelines/index.html o Provide at least one vitamin C source daily and a beta carotene source every other day. Highlight these sources on the menu. The menu should focus on popular food items. Be aware of offering items that patients may be apprehensive to try. Pair popular, traditional foods with less traditional or popular foods, so that a wide selection is offered that will appeal to everyone. Innovation in menu writing is encouraged, but be careful. Remember that you are
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This note was uploaded on 01/16/2012 for the course NUTR 221 taught by Professor Heathergraham during the Spring '11 term at Truckee Meadows Community College.

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221asmt01 - MENU PROJECT -DUE DATESPART I: MENU DRAFT 3/8...

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