Module 9

Module IX - Menu Planning and Evaluation
DI 3.7 Develop and evaluate recipes, formulas and menus for

acceptability and affordability that accommodate the cultural
diversity and healthy needs of various populations and individuals
1 Study the cycle menu used at the facility. Then, plan a cycle
menu for the facility. Make appropriate substitutions and
therapeutic diets when applicable.
2 Evaluate the menus: For two days of the planned cycle, analyze
the nutrient content of the meals using computerized diet
analysis software. Make suggestions for alterations in the
menu to modify nutrient content as needed.
a Evaluate the menus using the dietary guidelines, Medicare
regulations, aesthetics, socio-cultural and/or budgetary
considerations, age appropriateness.
b Evaluate recipes for acceptability, nutritional content and
affordability
The menu is the most important aspect in a dining establishment when determining the
type and amount food to be purchased, and the labor needed to produce and serve the
recipes. If a menu item(s) is priced too low, the establishment will lose money; if they
are charging too much, customers will not purchase the item and food waste will occur.
Either way food costs will be higher than desired. When planning the menu, you must
also consider the capabilities of the kitchen. Is there adequate equipment, storage and
space to produce the menu?1
The menu should also take into consideration the needs of the clientele. Things to
consider include age, gender, nutritional status and nutritional needs, religious or
cultural restrictions, and budget and socio-economic constraints. Medicare regulations
and The Dietary Guideline for Americans should be carefully considered in a hospital
setting such as WAMC and, of course, the food needs to look good and taste good!
WAMC MENU:
WAMC currently uses a 3 week cycle menu for lunch and dinner. The breakfast menu
does not change and the same options are offered daily.
Using cycle menus can save time for the menu planner, and can control labor and food
costs. Repetition of the same menu helps standardize the preparation process and
improves employee performance. Employees know what to prepare, on what day each
food is to be prepared and how much to prepare. Ordering food will become routine as
forecasting and thus quantity of food needed gets better. Also as popular items are
identified, more can be ordered without fear of oversupply and less popular items can be
removed or replaced. The WAMC uses a selective menu pattern. Selective menus offer
two or more items within each category.
In terms of pricing the menu, WAMC uses both an a la carte system in which diners pay a
certain amount for each food item they select, and a table dhote menu for meal card
holders in which they get a balanced meal for a fixed price.
The current breakfast menu for WAMC includes:
Eggs, omelets, hash browns, pancakes, bacon or sausage, biscuits, toast, bagels,
English muffins, grits, oatmeal, fresh fruits, yogurt and assorted cold cereals.
For this module, I am going to make a weekly breakfast cycle menu. There will be 6
menus, one for each day of the week with Saturday and Sunday having the same menu.
This cycle will be repeated every week. Variations in the cycle menu will include seasonal
changes in the flavor of the Oatmeal of the Day, and the fruits used on the yogurt bar,
as a side item and as a mix-in for the fruited cottage cheese. Different muffin flavors can
be utilized as well. The new menus will incorporate more fruit, vegetables, whole grains,
lean meat and low-fat dairy. The addition of colorful fruits and vegetables will not only
appeal to the taste buds but also be visually appealing to customers surveying the
selections available. It will also offer a grilled peanut butter and banana sandwich on
whole wheat bread as an alternative to egg dishes. The shrimp and grits could be too
expensive for a breakfast item and the recipe will have to be tested for customer
suggestions and approval. Recipes can be found following the menu.
I have used the following symbols to denote items that may be utilized on a vegetarian,
heart healthy, or diabetic diet.
V: Vegetarian (Ovo-lacto)
HH: Heart Healthy- Saturated fat is less than 7%, and sodium is under
250 mg
D: Diabetic- Carb Controlled (Less than 15 grams carbohydrate per
serving)
Monday:
V D Eggs
HH If using an egg substitute
D HH Mini Frittatas with Quinoa/ or V Vegetable Frittata
V HH Irish potato Farls
D Bacon/ Sausage
V Grilled Peanut butter and banana sandwich
V Whole Wheat blueberry pancakes
V Biscuits, Bagel
D If serving size is one slice of bread or one ounce or less
V HH Toast, Bran Muffin
V HH Grits
D If serving equals cup or less
V HH Oatmeal of the day: Apple Cinnamon
D cup or less with no added fruit or
sweetener
V HH Fresh Fruit = If one serving of fruit
servings based on size)
V HH Yogurt Bar
D (most fruit selections will need to be counted as 2
V HH Fruited Cottage Cheese

V HH Cold cereal
Tuesday:
V D Eggs
D Omelets made to order HH if using egg substitute / or V Zucchini Souffl
V HH Baked Apples
V HH Apple Potato Pancakes
D Bacon/ Sausage
V Whole Wheat banana pancakes
V Biscuits, Bagel D If serving size is one slice of bread or one ounce or less
V HH Bran Muffin
V HH Grits
V HH Oatmeal of the day: Pumpkin
D cup or less with no added fruit or sweetener
V HH Fresh Fruit = If one serving of fruit D (most fruit selections will need to be counted as 2
V HH Yogurt Bar
V HH Cold cereal
Wednesday:
V D Eggs

Black Bean Huevos Rancheros
V Skillet potatoes
D Pork Tenderloin
V Whole wheat blueberry pancakes
V Biscuit, Bagel
V HH Toast, Bran Muffin
V HH Grits
D If serving equals cup or less with no added
fruit or sweetener
V HH Fresh Fruit = If one serving of fruit D (most fruit selections will need to be counted as 2
V HH Yogurt Bar
V HH Cold cereal
Thursday:
V D Eggs

Shrimp and Cheese Grits
D Bacon/ Canadian Bacon
V Skillet potatoes
V Biscuits, Bagel
V HH Toast, English Muffin
V HH Grits
D If serving equals cup or less with no
added fruit or sweetener
V HH Fresh Fruit = If one serving of fruit
V HH Yogurt Bar
V HH Cold cereal
Friday:
V D Eggs
D (most fruit selections will need to be counted as 2
Breakfast Tacos
D Bacon/ Sausage
V Hash browns
V Biscuits, Bagel
V HH Grits
D If serving equals cup or less with no
added fruit or sweetener
V HH Yogurt Bar
V HH Peach and Berry salad
V HH Cold cereal
Sat and Sun:
V D Eggs

Eggs Benedict
D Canadian Bacon/ Bacon
V Biscuits, Bagel
V HH Grits
D If serving equals cup or less with no added
fruit or sweetener
V HH Fresh Fruit
D (most fruit selections will need to be counted as 2 servings
based on size)
V HH Yogurt Bar
V HH Cold cereal
Breakfast Menu Recipes:

*Original recipes in black text, suggestions for improving nutritional content are in
Blue text.
Zucchini Souffl
Prep Time: 15 Minutes
Ready In: 1 Hour 15 Minutes
Cook Time: 1 Hour
Servings: 8
Ingredients:
1 cup flour
1 teaspoon baking powder
4 eggs
1/2 cup vegetable oil (After reading several reviews of this recipe, it may be possible to
decrease the amount of oil used. Recipe testing can determine how much can be omitted
without affecting product quality).
1 onion, chopped
2 pounds zucchini, peeled and diced
salt and pepper to taste
paprika
chopped fresh parsley
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the
flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour
mixture into a well-greased 9x13 inch baking dish (grease with cooking spray), and sprinkle
with paprika and parsley.
3. Bake in preheated oven for one hour.
Nutrition Information
Servings Per Recipe: 8
Calories: 237 (Can be reduced if less oil is used)
Total Fat: 16.5g (Can be reduced if less oil is used)
Cholesterol: 106mg
Sodium: 254mg
Total Carbs: 17.4g
Protein: 6.3g
Authentic Mexican Breakfast Tacos

Ready In: 15 Minutes
Cook Time: 10 Minutes
Servings: 4
Ingredients:
6 ounces chorizo sausage (There are several chorizo products made from turkey meat or soy.
These products may have less calories and less total and saturated fat)
8 (6 inch) corn tortillas
6 eggs (or, 3 eggs plus egg substitute)
1/4 cup milk (this can likely be omitted)
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese (1 cup reduced-fat Monterey Jack Cheese)
1 dash hot pepper sauce (e.g. Tabasco), or to taste
1/2 cup salsa
Directions:
1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown.
Set aside.
2. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over
high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and
pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and
stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
3. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot
and crispy on the edges, but still pliable.
4. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the
scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Eggs Benedict
Servings: 4
Ingredients:
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened (omit)
Directions:
1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that
water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler,
whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon
water. (After the recipe is constructed it can be determined if the amount of sauce served can be
reduced and not affect product quality. I reduced the amount by 1/3 when adjusting the nutrition
content below. A reduction even this small shows a dramatically positive impact due to the huge
amount of butter used for this sauce. Low-fat, pre-made commercial products are also available
and can be assessed for quality if desired.)
2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks
constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue
whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan
to keep sauce warm.
3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water.
Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water,
and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from
water with a slotted spoon and set on a warm plate
4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and
toast the English muffins on a baking sheet under the broiler.
5. Spread toasted muffins with softened butter (omit this step, or spray muffins with butter
flavored spray), and top each one with a slice of bacon, followed by one poached egg. Place 2
muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve
immediately.
Servings Per Recipe: 4 (This is for 2 halves of an English muffin with egg, bacon and sauce on
each. Reducing the serving to one half of a muffin will reduce the numbers below by half)
Calories: 879 (694)
Total Fat: 71.1g (54g)
Cholesterol: 793mg (Reduced)
Sodium: 1719mg
Total Carbs: 29.6g
Dietary Fiber: 1.7g
Protein: 31.8g
Simple Baked Apples

Cook Time: 1 Hour
Servings: 12
Ingredients:
6 apples - peeled, cored and sliced
1/2 cup white sugar (Test reduced sugar versions for quality)
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup whole milk (Reviewers noted low-fat milk made a poor substitution in this recipe)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with
non-stick cooking spray.
2. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg
and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts.
Spoon into prepared dish. Pour milk evenly over apple mixture.
3. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly
before serving.
Calories: 136
Total Fat: 3.8g
Cholesterol: 1mg
Sodium: 6mg
Total Carbs: 26.1g
Dietary Fiber: 2.4g
Protein: 1.7g
Grilled Peanut Butter and Banana Sandwich

Servings: 1
Ingredients:
cooking spray
2 tablespoons peanut butter (Less peanut butter per sandwich can be used or reduced fat
peanut butter is an option)
2 slices whole wheat bread
1 banana, sliced
Directions:
1.Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon
of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut
buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich
until golden brown on each side, about 2 minutes per side.
Calories: 437
Total Fat: 18.7g
Cholesterol: 0mg
Sodium: 422mg
Total Carbs: 56.8g
Dietary Fiber: 8.9g
Protein: 16.8g
Roxie's Bran Muffins

Excellent nutrition
Servings: 12
Ingredients:
1/2 cup raisins
1 egg
3/4 cup milk
1 1/2 cups bran cereal (such as Kellogg's All-Bran Original Cereal)
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons melted butter
1 apple, cored and shredded
1 ripe banana, mashed
Directions:
1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper
cupcake liners.
2. Cover raisins with water in a microwave-safe bowl, and microwave on High for 1 minute to
plump. Drain the raisins, and set aside.
3. Beat the egg with milk in a bowl, and mix in the bran cereal. Let the mixture stand until the
cereal absorbs the liquid, about 5 minutes. Gently mix in the plumped raisins, flour, baking
soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few
times to mix.
4. Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20
minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Calories: 173
Total Fat: 3.3g
Cholesterol: 24mg
Sodium: 209mg
Total Carbs: 38.1g
Dietary Fiber: 7g
Protein: 3.6g
Banana Pancakes II
Servings: 6
Ingredients:
1 cup all-purpose flour
2/3 cup whole wheat flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
2 tablespoons white sugar
1 1/2 cups buttermilk (Some buttermilk products have more sodium than others. A lower
sodium option would be beneficial. Lower fat options also exist but as fat content drops,
sodium content tends to increase. )
2 small ripe bananas, finely chopped
Directions:
1. In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir
in buttermilk and bananas just until moistened.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter
onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and
serve hot.
Calories: 192
Total Fat: 1.1g
Cholesterol: 2mg
Sodium: 312mg
Total Carbs: 40.7g
Dietary Fiber: 3.1g
Protein: 6.4g
Mini Frittatas with Quinoa

Servings: 6
Ingredients:
1 1/2 cups water
3/4 cup quinoa, rinsed and drained
2 eggs
2 egg whites
1 cup shredded zucchini
1 cup shredded Swiss cheese
1/2 cup diced ham
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground white pepper
Fat and sodium levels may be improved by slightly altering amount of cheese or type of cheese
used.
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and
simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
3. Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan
cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to
the top of each prepared muffin cup.
4. Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes.
Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Calories: 213
Total Fat: 10.5g
Cholesterol: 95mg
sodium: 256mg
Total Carbs: 15.5g
Dietary Fiber: 2.1g
Protein: 14g
Hot or Cold Vegetable Frittata

Cook Time: 1 Hour
Servings: 8
Ingredients:
3 tablespoons vegetable oil (This amount can be reduced)
1 1/2 cups chopped zucchini
1 1/2 cups chopped fresh mushrooms
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 clove garlic, minced
6 eggs, beaten
1/4 cup half-and-half cream
2 (8 ounce) packages cream cheese,
Diced (Reduced fat cheese)
2 cups shredded Cheddar cheese (Reduced fat cheese)
4 slices whole wheat bread, cubed
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms,
onion, green pepper and garlic; saut until tender. Remove from heat and let cool slightly.
3. In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese,
bread cubes and sauted vegetables. Season with salt and pepper. Mix well and pour into
prepared baking dish.
4. Bake in preheated oven for one hour, or until center is set. Serve hot or cold.
Calories: 470 (338)
Total Fat: 39.2g (25g)
Cholesterol: 253mg
Sodium: 789mg
Total Carbs: 12.1g
Dietary Fiber: 1.9g
Protein: 18.8g
Whole Wheat Blueberry Pancakes

Servings: 5
Ingredients:
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries
Directions:
1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and
artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to
incorporate.
2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour
approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1
1/2 minutes. Turn, and continue cooking until golden brown.
Servings Per Recipe: 5 Calories: 160
Total Fat: 2.6g
Cholesterol: 46mg
Sodium: 464mg
Total Carbs: 26.7g
Dietary Fiber: 4g
Protein: 9.8g
Irish Potato Farls

"The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle
breads can be made with leftover mashed potatoes too. (Possible use for mashed potatoes
leftover from dinner) Serve hot with a little butter and salt, or fry them alongside soda bread as
part of an Ulster Fry-up."
Servings: 4
Ingredients:
4 medium potatoes, peeled and halved
1 pinch salt
1/4 cup all-purpose flour, plus extra for dusting
1 tablespoon melted butter
Directions:
1. In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on mediumhigh heat until the center of the potatoes are tender when pricked with a fork, about 20
minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over
remaining heat. Mash with a potato masher until smooth.
2. Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly
until dough forms.
3. On a well-floured surface, knead the dough lightly. The dough will be sticky. Use a floured
rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured
knife.
4. Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side
or until evenly browned. Season with a little salt and serve straight away.
Servings Per Recipe: 4 Calories: 218
Total Fat: 3.1g
Cholesterol: 8mg
Sodium: 130mg
Total Carbs: 43.2g
Dietary Fiber: 4.9g
Protein: 5.1g
Peach and Berry Salad

Servings: 4
Ingredients:
3 fresh peaches
2 1/2 pints blackberries
1 pint strawberries, hulled and sliced
1/4 cup honey (May be reduced based on sweetness of fruit)
1/2 teaspoon ground cardamom
Directions:
1. Bring medium pot of water to boil. Add peaches and blanch for 30 seconds. Drain and transfer
to medium bowl. Cover with cold water and cool. Drain, peel and slice.
2. In a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. Toss
together and refrigerate.
Calories: 190
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 7mg
Total Carbs: 46.3g
Dietary Fiber: 10.9g
Protein: 3.2g
Apple Potato Pancakes

Servings: 5
Ingredients:
3 russet potatoes, peeled and shredded
1 Granny Smith apple - peeled, cored, and shredded
2 eggs
2 tablespoons all-purpose flour
3 green onions, diced
salt to taste (Subjective, can lead to recipe fluctuations and higher than expected sodium
levels)
vegetable oil for frying, or as needed
1/2 tablespoon sour cream (optional)
Directions:
1. Place shredded potatoes and apple in a clean kitchen towel. Gather towel on top and wring
out excess liquid.
2. Combine potatoes, apple, eggs, flour, and green onion in a bowl.
3. Heat vegetable oil in a large heavy sauce pan over medium-high heat.
4. Form mixture into palm-sized patties; fry in hot oil, working in batches, until golden brown, 2
to 4 minutes on each side. More oil may be needed with each batch.
5. Remove pancakes from oil with a slotted spoon and drain on paper towel-lined plate. Sprinkle
with salt.
6. Serve pancakes topped with sour cream.
Calories: 178
Total Fat: 4.7g
Cholesterol: 85mg
Sodium: 69mg
Total Carbs: 29.4g
Dietary Fiber: 3.8g
Protein: 5.7g
Pumpkin Oatmeal
Ready In: 8 Minutes
Servings: 25
Ingredients:
12-1/2 cups quick-cooking rolled oats
9-1/3 cups milk, or as needed (Lower fat milk can be substituted)
6-1/4 cups canned pumpkin puree
1 tablespoon pumpkin pie spice
1/4 cup and 1 teaspoon cinnamon sugar
Directions:
You have scaled this recipe's ingredients to yield a new amount (25). The directions below still
refer to the original recipe yield (2).
1.Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes,
stirring once. Add more milk or oats to achieve the desired consistency, and cook for another
30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and
serve.
Calories: 229
Total Fat: 4.7g
Cholesterol: 7mg
Sodium: 43mg
Total Carbs: 38.7g
Dietary Fiber: 6.8g
Protein: 9.4g
Quick and Easy Home Fries

Servings: 25
Ingredients:
19 medium russet potatoes, cubed
1 cup and 3 tablespoons butter or
margarine
salt and pepper to taste
Directions:
1.Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet
over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt
and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10
minutes, turning frequently until brown and crisp on all sides.
Calories: 199
Total Fat: 8.8g
Cholesterol: 23mg
Sodium: 168mg
Total Carbs: 27.9g
Dietary Fiber: 3.5g
Protein: 3.3g
Garlic Cheese Grits with Shrimp

Servings: 28
Ingredients:
5-1/4 cups uncooked grits
2-1/2 pounds garlic flavored processed cheese, cubed (High in sodium and fat. Omission may
be an option. Garlic and a reduced fat cheese product may also be substituted)
7 pinches cayenne pepper
3/4 cup and 2 tablespoons butter
3/4 cup and 2 tablespoons olive oil
14 cloves garlic, minced
7 tomato, diced
14 pounds fresh shrimp, peeled and deveined
3-1/2 lemon, juiced
salt to taste
Directions:
1. Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep
warm over low heat.
2. Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until
tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season
with salt to taste.
3. Spread warm grits on a serving platter and pour shrimp mixture on top.
Calories: 634
Total Fat: 32.5g
Cholesterol: 341mg
Sodium: 1054mg
Total Carbs: 34.4g
Dietary Fiber: 1.7g
Protein: 50.4g
Dietary Guidelines for Americans

To prepare a nutritionally adequate menu, The Dietary Guidelines for Americans 2 should be
considered. Below are the 2010 Guidelines and a brief justification (blue text) where appropriate
for the new weekly breakfast cycle menu.
-Prevent and/or reduce overweight and obesity through improved eating and physical
activity behaviors.
-Control total calorie intake to manage body weight. For people who are overweight or
obese, this will mean consuming fewer calories from foods and beverages.
-Increase physical activity and reduce time spent in sedentary behaviors.
-Maintain appropriate calorie balance during each stage of lifechildhood, adolescence,
adulthood, pregnancy and breastfeeding, and older age.
Reduce:
-Reduce daily sodium intake to less than 2,300 milligrams (mg) and further reduce intake
to 1,500 mg among persons who are 51 and older and those of any age who are African
American or have hypertension, diabetes, or chronic kidney disease. The 1,500 mg
recommendation applies to about half of the U.S. population, including children, and the
majority of adults. Items highlighted as heart healthy have less than 250 mg of sodium
per serving. Diners who are limiting their sodium intake can choose these items and
more accurately judge their sodium consumption. Some items such as grits often have
added sodium and diners may avoid them if this is their experience. The heart healthy
designation on WAMCs grits denotes a lower value of sodium and thus can an available
option to them. Purchasing reduced sodium products where appropriate can further
improve the sodium content of menu items. Limiting additional salt such as salting the
water when cooking vegetables, or cereals can also reduce consumption. Rinse canned
vegetables and avoid cured meats and compare sodium levels of similar baked goods to
get product with most desirable value.
-Consume less than 10 percent of calories from saturated fatty acids by replacing them
with monounsaturated and polyunsaturated fatty acids. Replacing sources of saturated
fatty acids with mono and polyunsaturated fatty acids can improve the nutritional
content of WAMCs menu. Saturated fat comes from animal products. Meat, dairy, and
cheese are several common sources of saturated fat.
-Consume less than 300 mg per day of dietary cholesterol. Cholesterol is found in animal
sources. For those avoiding cholesterol, plenty of vegetarian options are available. Egg
substitute can be used as well.
-Keep trans-fatty acid consumption as low as possible by limiting foods that contain
synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other
solid fats. Check purchased products for sources of trans-fatty acids. Read labels to
ensure no partially hydrogenated oils are listed as an ingredient.
-Reduce the intake of calories from solid fats and added sugars. Incorporate reduced fat
products where appropriate, including: reduced fat cheese, milk, cream, peanut butter,
yogurt, etc. Replace saturated fats like butter and shortening with vegetable oils where
appropriate.
-Limit the consumption of foods that contain refined grains, especially refined grain foods
that contain solid fats, added sugars, and sodium. Replace pancakes with whole wheat
varieties. Replace English muffins on some days with bran muffins. Use whole wheat
toast and tortillas. Employee a baker who can prepare homemade baked goods and
decrease the reliance on commercial baked goods which are higher in sodium and also
sources of trans- fat.
-If alcohol is consumed, it should be consumed in moderationup to one drink per day
for women and two drinks per day for menand only by adults of legal drinking age. No
alcohol is served in DFAC.
Increase:
Individuals should meet the following recommendations as part of a healthy eating
pattern while staying within their calorie needs.
-Increase vegetable and fruit intake. This was a major goal in the creation of this menu.
The addition of vegetables in egg entrees such as the frittatas and souffls provide an
additional opportunity to get recommended servings of vegetables. Apples were added
to potatoes to make a healthier version of hash browns and baked apples were added as
a menu item. Different fruits were added to oatmeal and cottage cheese and can
change based on seasonal. Blueberries and bananas were added to pancakes. Peach
and berry salad will be a sweet treat, especially in the summer months. Vegetables pack
the frittatas and are in the huevos rancheros and the breakfast tacos. A variety of fresh
fruits will be available and chopped veggies will be available at the omelet station.
-Eat a variety of vegetables, especially dark-green and red and orange vegetables and
beans and peas. These veggies can be added to frittata and omelet preparations.
Tomatoes can be added to breakfast taco and are found in the huevos rancheros.
-Consume at least half of all grains as whole grains. Increase whole-grain intake by
replacing refined grains with whole grains. Replace pancakes with whole wheat
varieties. Replace English muffins on some days with bran muffins. Use whole wheat
toast and tortillas. Quinoa is added as an ingredient in a frittata recipe.
-Increase intake of fat-free or low-fat milk and milk products, such as milk, yogurt,
cheese, or fortified soy beverages. Replace full fat dairy products with reduced fat
products where appropriate, or have them available along with full fat items.
-Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs,
beans and peas, soy products, and unsalted nuts and seeds. Canadian bacon is a leaner
alternative to bacon and sausage and has replaced one or the other on several days.
Pork tenderloin is a lean protein option, as are black beans and grilled shrimp.
-Increase the amount and variety of seafood consumed by choosing seafood in place of
some meat and poultry.
-Replace protein foods that are higher in solid fats with choices that are lower in solid
fats and calories and/or are sources of oils. Substitute Canadian bacon and pork
tenderloin for products higher in saturated fat.
-Use oils to replace solid fats where possible. Replace butter with vegetable oil where
appropriate.
-Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D, which
are nutrients of concern in American diets. These foods include vegetables, fruits, whole
grains, and milk and milk products.
Recommendations for specific population groups
Women capable of becoming pregnant
-Choose foods that supply heme iron, which is more readily absorbed by the body,
additional iron sources, and enhancers of iron absorption such as vitamin C-rich foods.
-Consume 400 micrograms (mcg) per day of synthetic folic acid (from fortified foods
and/or supplements) in addition to food forms of folate from a varied diet. Breads are
fortified with this nutrient.
Women who are pregnant or breastfeeding
-Consume 8 to 12 ounces of seafood per week from a variety of seafood types.
-Due to their high methyl mercury content, limit white (albacore) tuna to 6 ounces per
week and do not eat the following four types of fish: tilefish, shark, swordfish, and king
mackerel. These are not served in DFAC.
-If pregnant, take an iron supplement, as recommended by an obstetrician or other
health care provider.
Individuals ages 50 years and older
-Consume foods fortified with vitamin B12, such as fortified cereals, or dietary
supplements. Animal sources such as dairy products, eggs and lean meats are available.
Building healthy eating Patterns
-Select an eating pattern that meets nutrient needs over time at an appropriate calorie
level. The DFAC has cards that are displayed in front of all foods served that denote their
nutritional value. The Go for Green program encourages the consumption of foods lower
in saturated fat, and sodium. Products with a green card are a go, a yellow card means
use caution, and a red card means stop and evaluate your decision.
-Account for all foods and beverages consumed and assess how they fit within a total
healthy eating pattern.
-Follow food safety recommendations when preparing and eating foods to reduce the risk
of foodborne illnesses. Food temperatures are taken periodically and recorded. Incorrect
temperatures result in corrective action. Storage units are monitored for correct
temperature levels. Food is labeled and stored correctly. Surfaces are clean and
sanitized. Floors are clean. Etc.
Cultural Sensitivity Considerations
The breakfast menu provides adequate selections for individuals with cultural food
restrictions. Buddhists often do not eat meat, Hindus believe the cow is sacred and do
not eat beef or pork. Vegetarian options are available for these patrons. A variety of
juices and water is available to Mormons, Muslims, and Seventh-Day Adventists who
refrain from coffee, tea and alcohol. Jewish dietary laws are followed by orthodox and
some conservative Jews along with Seventh-Day Adventists. These laws prohibit animals
without cloven hooves who do not chew their cud. Poultry with a crop and gizzard are
allowed as are their eggs. Fish must have fins and scales, prohibiting shellfish and
crustaceans.
Age and Gender

The menu is appropriate for all ages and genders. All food groups are adequately
represented and a variety of fruits, vegetables, whole grains, dairy, and lean meats
provides required macro- and micronutrients.
Budget Considerations and Affordability

WAMC dining facility is a non-profit facility. The cost of menu items is based on what they cost to
buy. A service charge is added to each menu item to cover labor, and facilities maintenance.
Many patrons to the DFAC are meal card holders and are entitled to 3 complete meals a day at
WAMC. A dollar amount is assigned to what can be allotted per meal card holder, per day. This
is referred to as the MTF BDFA. It is usually around $10.30, give or take a few cents. To
determine how much food can be provided, or if menu items are financially feasible in the first
place the food service director makes sure that the cost of the meals plus the service charge
does not go over the amount of promised meal card holder reimbursement or MTF BDFA. Other
diners pay the same price for menu items that meal card holders do. Since a profit is not
expected or necessary, meals at WAMC are considered a bargain. Compared to surrounding
restaurants, that charge tax, and rely solely on the profit their menu brings in, WAMC DFAC is a
more affordable option. Breakfast is usually around $2.00 for meal card holders. It will need to
be determined if the proposed recipes can fall within this price constraint. Seasonally, some
produce may be cheaper and a better value. Monitoring food cost fluctuations will make sure the
customer will also benefit from a reduction in a food item.
Medicare Regulations
The CMS State Operations Manual3 states the quality and nutritional requirements of
meals and snacks served to patients. Not only does the food have to meet the
recommended daily allowances (RDAs), it must also look pleasing, taste good and be at
the correct temperature and consistency. The meal must be prepared in a way to meet a
patients individual needs. If sodium restriction is ordered by the patients doctor, then
the meal they receive must comply with that designation. Patients who refuse food must
be offered an alternative.
The time between the evening meal and the morning meal can be no more than 14
hours. Food service workers must take this into account when determining how early
they need to arrive at work in order to complete the breakfast menu and set-up.
References for Menu Planning Module:
1. Molt M. Food for Fifty. Planning Menus and Planning Special Meals and Receptions. Prentice
Hall; 2006:3-36.
2. The 2010 Dietary Guidelines for Americans. United States Department of Agriculture. Web
site. http://www.cnpp.usda.gov/DietaryGuidelines. Accessed on January 13, 2015.
Updated 2010.
3. http://www.cms.gov/site-search/search-results.html?q=requirements%20for%20meals

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Module IX - Menu Planning and Evaluation

DI 3.7 Develop and evaluate recipes, formulas and menus for

D (most fruit selections will need to be counted as 2

V HH Fruited Cottage Cheese

HH If using an egg substitute

HH If using an egg substitute

D (most fruit selections will need to be counted as 2

HH If using an egg substitute

Sat and Sun:

HH If using an egg substitute

Breakfast Menu Recipes:

Authentic Mexican Breakfast Tacos

Simple Baked Apples

Grilled Peanut Butter and Banana Sandwich

Roxie's Bran Muffins

Mini Frittatas with Quinoa

Hot or Cold Vegetable Frittata

1/4 teaspoon ground black pepper

Whole Wheat Blueberry Pancakes

Irish Potato Farls

Peach and Berry Salad

Apple Potato Pancakes

Quick and Easy Home Fries

Garlic Cheese Grits with Shrimp

Dietary Guidelines for Americans

Cultural Sensitivity Considerations

Age and Gender

Budget Considerations and Affordability

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