CUNY Queens College

Menu Writing Project

Richal Shrestha
Quantity Food Purchasing, Production and Equipment (FNES 378)
Prof. Judith Batashoff
03/05/2020
 Low
Day 1 Day 2 NCS Chopped Puree
Potassium
Breakfast ½ cup oats with ½ 2 slices whole ½ cup oats with ½ cup ½ cup oats ½ cup oats
cup low fat milk grain bread ½ cup couscous with with ½ cup with ½ cup
and 1 cup berry Stuffed with 1 unsweetened ¾ cup almond low fat milk low fat milk
mix (Bowl of poached egg and almond milk milk, 1 tsp and 1 cup and 1 cup
Oats) 1 cup sautéed and 1 cup berry maple syrup, ¼ thinly sliced berry mix
spinach, sautéed mix (Bowl of tsp ground berry mix (Bowl of Oats)
mushroom and Oats) cinnamon and (Bowl of Oats)
1 hard-boiled egg tomato 4 strawberries 1 pureed egg
(Breakfast 1 hard-boiled 1 scrambled
½ cup 100% apple Sandwich) egg 1 hard-boiled egg ½ cup 100%
juice egg apple juice
1 apple ½ cup 100% ½ cup 100%
unsweetened ½ cup 100% apple juice
1 regular low-fat apple juice apple juice
latte

Lunch 80g grilled 100g lean beef 80g grilled 80g grilled 80g grilled 80g grilled
chicken breast curry with ¾ chicken breast chicken breast chicken, chicken
with ½ lemon chopped onion, 3 with ½ lemon with ½ lemon shredded with pureed with ½
garlic cloves, ½ ½ lemon tsp lemon
1 cup summer tsp cumin seeds, 1 cup summer 1 cup summer juice
vegetable salad ½ tsp cumin vegetable salad vegetable salad 1 cup chopped
containing sweet seeds, 1 bay leaf, containing containing summer 1 cup pureed
corn, pepper, ¼ tbsp turmeric sweet corn, sweet corn, vegetable summer
tomato, cucumber and coriander pepper, tomato, pepper, cherry, salad vegetable
and radish with and 1/5 tomato cucumber and cucumber and containing salad
1tsp reduced fat purée radish with 1tsp radish with sweet corn, containing
feta cheese reduced fat feta 1tsp crumbled pepper, sweet corn,
crumbled and ½ 1 cup brown rice cheese tortilla chips tomato, pepper,
tbsp charred lime crumbled and and ½ tbsp cucumber and tomato,
vinaigrette 1 cup broccoli ½ tbsp charred charred lime radish with cucumber and
and carrot mix lime vinaigrette vinaigrette 1tsp reduced radish with
1 toasted whole fat feta cheese 1tsp reduced
wheat pita 1 whole wheat 1 toasted whole 1 slice naan and ½ tbsp fat feta cheese
triangles with 1 roti (Indian wheat pita (white flour) charred lime and ½ tbsp
tbsp hummus dip bread) triangles with 1 with 1 tbsp vinaigrette charred lime
tbsp hummus salsa vinaigrette
½ cup rice 1 piece 3” dip 1 soft whole
pudding diameter fruit ½ cup rice wheat pita 1 slice whole
tart ½ cup sugar pudding made triangles with wheat bread
free rice of almond milk 1 tbsp hummus with 1 tbsp
pudding dip hummus dip

½ cup rice ½ cup rice

pudding pudding

Dinner 65g roasted lamb 150g pan seared 65g roasted 65g roasted 65g roasted 65g roasted
 marinated in 1 tsp salmon with ½ lamb marinated lamb lamb lamb
chopped rosemary, tbsp beurre blanc in 1 tsp marinated in 1 marinated in 1 marinated in 1
½ tsp fresh thyme sauce chopped tsp chopped tsp chopped tsp chopped
leaves and 1 tsp rosemary, ½ tsp rosemary, ½ rosemary, ½ rosemary, ½
extra-virgin olive 1 cup cooked fresh thyme tsp fresh thyme tsp fresh tsp fresh
oil quinoa leaves and 1 tsp leaves and 1 thyme leaves thyme leaves
extra-virgin tsp extra-virgin and 1 tsp and 1 tbsp
½ cup oven ½ cup roasted tri olive oil olive oil extra-virgin extra-virgin
roasted cherry color cauliflower olive oil, olive oil,
tomatoes and ½ ½ cup oven ½ cup oven deboned and deboned and
cup oven roasted ½ cup sautéed roasted cherry roasted red shredded pureed
asparagus, mixed spinach tomatoes and ½ pepper and ½
cup grilled cup oven ½ cup oven ½ cup oven
1 cup brown rice ½ cup sweet corn asparagus, roasted roasted cherry roasted cherry
mixed asparagus, tomatoes and tomatoes and
1 cup lentil soup 1 cup carrot mixed ½ cup oven ½ cup oven
pudding with 1 1 cup brown roasted roasted
1 cup pineapple tbsp sliced rice 1 cup white asparagus, asparagus,
slices almond rice diced and mixed and
1 cup lentil mixed pureed
soup 1 cup roasted
pepper and 1 cup brown 1 cup brown
1 cup pineapple carrot soup rice rice, pureed
slices
1 cup 1 cup lentil 1 cup lentil
pineapple soup soup
slices
1 cup 1 cup pureed
pineapple pineapple
slices, soft
canned

A Recommended Dietary Intake (RDI), also known as recommended daily intake is

defined as the average daily intake level for particular nutrients that is likely to meet the
requirements of 97-98% of healthy individuals in a particular stage or gender group. A healthy
diet is proportionate food from each of the food groups i.e. grains, vegetables, fruits, dairy, lean
meat, poultry, fish, eggs and alternatives along with small amount of unsaturated fats and plenty
of water to assist in developing healthy body. RDI I got for a person aged 85, height 5’7” and
weight 160lbs was 1674 Kcal/day. After menu analysis, I realized the menu for the day was 6
Kcal below the RDI. RDI suggests consuming 45% to 65% of total calories from carbohydrates,
20%-35% from fat and 10% to 35% from protein and as per the recommendation, the day 1
menu provides 61% of total calories from carbohydrates, 20% from protein and 19% from fats.
Since my calories percent for fats fall a little short, I would add some slices of avocado to the
summer vegetable salad to increase the healthy fats in the diet. Micronutrients are required in
the smaller amount as compared to macronutrients. Although the day 1 provides good amount
of B vitamins, there is presence of lower levels vitamin D and E along with the mineral, calcium.
As a menu revision, I’d switch the milk and dairy products for those fortified with vitamin D,
incorporate vitamin E rich vegetables like cabbages and sweet potatoes, grains like fortified
breakfast cereals, fruits like apples and mangoes and proteins like nuts, seeds, shrimp and
peanut butter. Majority of orange juices are fortified with calcium. Therefore, I’d swap the apple
juice with calcium fortified orange juice. I’d also swap the pita bread with calcium-fortified flour
tortilla, include vegetables like greens, spinach, broccoli and greens beans in the salad. Proteins
like tofu, almonds, shrimp and sardines can also be used.