Miles Hirata

Menu Overview Our foodservice facility operates from our patients payments included in their medical bills. While the kitchen has been newly rebuilt with Energy Star equipment to run as efficiently as possible, there is still a modest budget for food items. Construction of the kitchen has been completed to allow for larger storage rooms, refrigerators, and freezers. Although this expansion does increase operating costs, the added storage space allows more bulk orders to be placed which negates or reduces the added cost. All of our meals are served in the main dining room area which provides a communal area for patients to socialize while eating their meals. Patients can select which meal they would prefer and it is served by our staff members. However, meals can also be delivered to individual rooms with the use of hot/cold tray carts. Most patients admitted also suffer from a physiological or nutrient imbalance/deficiency. Because of these constraints, volunteers are routinely relied upon in addition to employees to prepare and cook each meal. Fresh produce and ingredients are used whenever there is enough in the budget to allow it. The philosophy for food served at our facility indicates that it should be enjoyed by our patients and looked forward to, while also promoting a healthy lifestyle. We accomplish these goals by using fresh foods whenever possible, incorporating a wide selection of foods to provide a balanced diet, and to listen to our patients feedback and accommodate them as much as possible. The target population for our meals is of typically of the elderly. Our patients come from many different countries with diverse cultures. Due to this, our menu attempts to include varying ethnic dishes while still containing meals people are accustomed to. Since our patients are mostly elderly and many of them suffer from nutrient deficiencies, it is important to provide quality, nutrient dense food items to aid in their recovery. Meals must also be easy to eat and digest to allow adequate nutrient absorption for our patients. Because of these special needs, chicken noodle soup can be made any day of the week for individuals who have trouble eating our standard meals. Financial resources have been limited recently due to the newly redone kitchen. These restrictions have forced the use of more bulk item purchases at cheaper costs and a slight reduction in food variety. Also, some fresh ingredients have been replaced with frozen items to reduce costs and preparation time. Because of our restrictions of using limited resources to provide quality, nutritious meals, the menu selection had to be reduced. Instead of using a variety of

similar foods, we focused on which foods provided the highest nutrient content and selected those items as the core of our menu. Menu changes were also made to reduce the total amount of sodium, fat, and sugar in our meals. As of now, little to no salt is added during the cooking process, although patients can add salt to their meals if they desire. What was left in the budget was used to create different ethnic dishes. Since our patients come from many different places, it is important to supply them with meals they are accustomed to. Menu items, specifically entrees, were also selected by their textures. We attempted to select items which had a softer texture, allowing patients to easily chew and consume their meals with little problems. Examples would include our common use of noodles in soups and pasta dishes. Preparation and cooking was simplified as well since much of the cooking is done by volunteers. Most of our food is sauted, grilled, or assembled to reduce cooking errors or mistakes. Vegetable Frittata includes eggs, onions, chopped zucchini, yellow squash, red peppers, broccoli, and cauliflower. The Frittata was selected for our cycle menu due to its variety of vegetables in a single item. Our breakfast burrito incorporates onions, bell peppers, low sodium black beans, eggs, salsa, avocados, wrapped in whole wheat tortillas. Breakfast omelettes are served in the dining room with various produce and meat selections. All of the soups and salads are made and assembled on site by volunteers under supervision. Pork dumplings are premade and frozen to decrease preparation time. Our chicken potpie is purchased from a reputable outside vendor and is reheated before served. All of the bread and pastry items are acquired from a vendor and assembled on site. Tofu patties for our tofu burgers are purchased from a reputable vendor and grilled in our kitchen when ready to be served. Both of our seafood items (salmon, tilapia) are delivered the morning of being served to reduce spoilage from microbial growth and prevent cross contamination. All of the pies, cookies, and brownies included are freshly made in the kitchen by our pastry chef. Jello and pudding are made from mixes while the remaining dessert is ordered from a reputable vendor. If any patient cannot attend the dining room for meals, they can be delivered on trays by hot/cold carts. Soups are always accompanied with a cover to ensure adequate temperature and prevent contamination. Our main goal for appearance and presentation was to provide fresh, colorful, but most importantly, appetizing and appealing meals. If the food does not appeal to patients, then most likely they will not consume it. Since our patients suffer from various nutrient deficiencies, this can lead to increasingly severe problems. For this reason, all of our vegetables are fresh and never frozen in order to provide color to all of our meals. Temperature is also an important factor in presentation and also safety. Food that is served hot is kept in hot carts or steam tables, while cold food is kept in cold carts along with thermometers to monitor temperature.

The menu we have created meets out patients nutritional needs by providing a varied selection of food to choose from. Each meal contains at least one good source of macronutrients, while also providing fruits and vegetables on a daily basis. Additional sources of protein was also incorporated to aid in wound healing for our patients. The key to meeting the nutritional needs on individuals is to provide a wide selection of nutrient dense foods which will meet the individuals needs without consuming excess amounts of calories.

References Cooking Light | Find Healthy Recipes, Nutrition Tips, and Guides to Healthy Eating. (n.d.). Cooking Light | Find Healthy Recipes, Nutrition Tips, and Guides to Healthy Eating. Retrieved May 9, 2013, from http://cookinglight.com Culinary fundamentals. (2006). Upper Saddle River, NJ: Pearson Prentice Hall Recipes, Dinner & Menu Ideas | McCormick. (n.d.). Recipes, Dinner & Menu Ideas | McCormick. Retrieved May 9, 2013, from http://mccormick.com Show. (n.d.). Food Network Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Food Network Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Rerieved May 9, 2013, from http://foodnetwork.com SusieQusie. (n.d.). Food.com Thousands of Free Recipes From Home Chefs With Recipe Ratings, Reviews and Tips.Food.com Thousands of Free Recipes From Home Chefs With Recipe Ratings, Review And Tips. Retrieved May 9, 2013, from http://food.com Time,C. (n.d.). Birds Eye Vegetables Birds Eye Vegetables. Retrieved May 9, 2013, from http://birdseye.com

Front of House Menu

Wednesday-Breakfast Juices and Fruits -Grapes* -Apple Juice Cereals -Cream of Wheat -Corn Flakes Wednesday-Lunch Soups/Salad -Garden Salad w/tomato* -Split Pea Soup Entrees -Beef Tacos* -Chicken Pot Pie Wednesday-Dinner Soups/Salad -Oriental chicken salad w/ mandarin orange* -Garden Minestrone sp Entrees -Chicken Burrito* -Sweet Soba ndles w/ Chicken & vegetables Vegetables -Coleslaw* -Sauteed brussel sprts Sides -Buttermilk bsct*

Entrees Vegetables -Pancakes* -Steamed Cauliflower -Egg, burrito w/ rice & cheese -Roasted Okra* Sides -Sausage -Watermelon Slices Breads -Blueberry Muffin Sides -Black Eyed Peas* -Garlic Mashed Potatoes Desserts -Cherry Pie* -Tapioca Pudding Bread -Chocolate Chip Muffin

Desserts -Apple Pie* -Funnel cake w/frt Bread -Croissant

Beverages -Coffee -Tea -Milk

Beverages -Coffe/Tea/Milk

Beverages -Coffee/Tea/Milk

Front of House Menu (Dysphagia)

Wednesday-Breakfast Juices and Fruits -Peaches* -Apple Juice Wendesday-Lunch Soups/Salads -Garden Salad w/tomato -Split Pea Soup* Wednesday-Dinner Soup/Salad -Oriental chicken salad w/ mandarin oranges -Garden Minestrone Soup* Cereals -Cream of Wheat -Corn Flakes Entrees -Beef Tacos -Chicken Pot Pie* Entrees -Chicken Burrito -Sweet Soba noodles w/ Chicken & vegetables Entrees -Pancakes w/ syrup* -Egg burrito w/ rice & cheese Sides -Pork Sausages* -Watermelon Slices -Hash Browns Breads -Blueberry Muffin Desserts -Strawberry Banana Smoothie* -Tapioca Pudding Beverages -Coffee/Tea/Milk Bread -Chocolate Chip Muffin Beverage: C/T/M Bread -Croissant Beverage: C/T/M Desserts -Chocolate Pudding* -Vanilla Shake Vegetables -Steamed Cauliflower* -Roasted Okra Sides -Black Eyed Peas -Garlic Mashed Potatoes* Vegetables -Coleslaw -Sauteed Brussel Sprouts* Sides -Buttermilk bsct w/ honey

Back of House Menu

Breakfast Fruit: Portion Size 4 half slices 1 cup Juice: Cereal: 8 fl. Oz 1 cup 1 cup Entree: 5 diameter Food Item Selection Peach Halves Grapes Apple Juice Cream of Wheat Corn Flakes Buttermilk Pancakes w/ Syrup 6 oz Egg Burrito w/ rice & Cheese Sides: 2 oz cup 3 oz Bread: Beverage: Lunch: Soup/Salad: 1.5 cups 6 fl. Oz Entre: 3 oz each (2) 12 oz Vegetable: cup Garden Salad w/ tomato Split Pea Soup Beef Tacos Chicken Pot Pie Steamed Cauliflower 3 oz 8 fl. Oz Pork Sausages Watermelon Slices Hash Browns Blueberry Muffin Coffee/Tea/Milk

 cup Starch: cup cup Bread: Dessert: 2.5 oz 1 slice (3.5 oz) 4 oz

Roasted Okra Black Eyed Peas Garlic Mashed Potatoes Chocolate Chip Muffin Cherry Pie Tapioca Pudding/strawbErry banana smoothie

Beverage: Dinner: Soup/Salad:

8 fl. Oz

Coffee/Tea/Milk

1.5 cups

Oriental Chicken Salad w/ mandarin oranges

4.5 oz Entre: 6 oz 2 cups

Garden Minestrone soup Chicken Burrito Sweet soba noodles w/ Broccoli

Vegetable:

cup cup

Coleslaw Sauteed Brussel Sprouts Buttermilk Biscuit w/ hny Croissant Apple pie/frt funnel cake Chocolate pudding/vanilLa shake

Starch: Bread: Dessert:

1 (2 oz) 1 (3 oz) 1 slice (4 oz) 4 oz

Beverage: Condiments:

8 fl. Oz 1 Tbsp oz

Coffee/Tea/Milk Butter Honey