menu planning and diet analysis

Part 1: Menu Planning (100 points); 10% of total grade

· Plan a 5-day LUNCH menu for a Grades 6-8 using the new Nutrition Standards for the National School Lunch Program.

· Complete Table 1 – this should be used as planning document. Submit typed. Refer to pg. 2 below.

· Complete and submit the following excel sheets- “Assignment 2- Excel Sheet”

· Assignment should use the correct Lunch Pattern (Grades 6-8) used for assignment.

· Assignment should use the correct serving equivalents (cups, ounces) used for all menu items.

· Menu items follow nutritional standards for the NSLP (whole grain rich, vegetables subgroups, min/max calories, variety of fruits and vegetables, daily and weekly servings, milk recommendations)

Include the following reports:

· Table 1- typed and completed.

· Excel sheet – “Assignment 2- Excel Sheet”

Part 2: Nutrient Analysis (100 points); 5% of total grade

· After completing the 5-day lunch menu, complete nutritional analysis using ESHA Food Processor.

· Assignment should use nutritional analysis -ESHA Food Processor. No other nutritional analysis programs will not be accepted. This program is available at TCC-SE campus ESEE 2227 and ESEE 1324. Note: limited computers have this program; please allow yourself plenty of time to complete part 2.

Include the following reports:

· Spreadsheet for all days. Print each day separately. Include all food entered the following nutrients only (calories, total fat, saturated fat, sodium, and trans fat).

· The menu should meet the following nutrient requirements: calorie, saturated fat, and trans fat recommendations.

· The menu should be less than <1400 mg sodium daily.

· Hand written assignments will not be accepted. All parts of this assignment should be TYPED.

· Turn in assignment STAPLED . Include a typed cover page with the following information: first and last name, course name, and semester.

TOTAL POINTS AVAILALE (100 points)

Table 1: Lunch Meal Pattern Grades 6-8

Amount of Food per Week (Minimum Per Day)

Monday

Tuesday

Wednesday

Thursday

Friday

Fruits (cup)

2 ½ cups (1/2 cup)

Vegetables (cups)

Dark Green

Red/Orange

Beans/Peas Starchy

Other

Additional Veg

3 ¾ cups (3/4 cup)

½ cup

¾ cup

½ cup

½ cup

½ cup

1 cup

Grains (oz)

8-10 oz (1 oz)

Meat/Meat Alternative

(oz eq)

9-10 oz (1 oz)

Milk (cups)

5 cups (1 cup)

Min-Max Calories

600-700

Saturated fat

(% of total calories)

<10

Sodium (mg)

≤710

(<1400 mg)

Trans fat

0 grams of trans fat per serving

Condiments

(i.e. margarine, dressing, mayo, mustard, etc)

Not applicable

Grading Rubric

POINTS

0-59

60-69

70-79

80-100

Unsatisfactory

Limited

Proficient

Exemplary

Grading Criteria

Points Earned

Part 1: Menu Planning

(100 points)

Met less than 3 standards

Met 3-4 standards

Met 5-6 standards

Met 7-8

standards

1. Assignment used the correct Lunch Pattern (Grades 6-8). Assignment used the correct serving equivalents (cups, ounces) used for all menu items.

2. Excel Sheet submitted correctly

Menu items follow nutritional standards:

3. WGR

4. Vegetables subgroups

5. Min/max calories

6. Variety of fruits/veg

7. Daily & weekly servings

8. Milk recommendations followed

Part 2: Nutrient Analysis

(100 points)

Met 0-1 standards

Met 2

standards

Met 3-4 standards

Met 5-6 standards

1. Spreadsheet for all days. Print each day separately.

2. Include all food entered the following nutrients only (calories, total fat, saturated fat, sodium, and trans fat).

The menu should meet the following nutrient requirements

3. calorie

4. saturated fat

5. trans fat

6. The menu should be less than <1400 mg sodium daily

-10 points

-5 points

0 point deduction

Met 1

standard

Met 2 standards

Met all 3 standards

1. Assignment should be TYPED.2

2. Turn in assignment STAPLED .

3. Include a typed cover page with the following information: first and last name, course name, and semester.

Final Assignment Grade