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Carolina Arango- IMG Portfolio

IMG Menu Proposal Menu for Week 1, Tuesday Current Lunch Parmesan chicken Tilapia with tomato and black olives Whole wheat pasta with red peppers White rice Peas and carrots Dinner Tacos Chicken and beef Spanish rice Roasted potatoes with paprika Cauliflower Suggested Lunch Meat Loaf Soy-glazed baked tilapia Garlic whole wheat pasta Mashed potatoes Balsamic roasted carrots Dinner Corn and pepper quesadilla Indian tandoori chicken Latin black beans and rice Sweet potato fries Baked tomatoes

The newer menu is based off the old one, but has incorporated more basic and more culturally diverse options, featuring Mexican, Latin, American, Indian, Italian and Asian influences. The recipes are simple, with minimal ingredients and thorough instructions, allowing even the most inexperienced of workers to follow them after basic training. Standardized recipes have been created. These reflect the portion sizes recommended by the government. The current menu is estimated at $3.38 per person per day, $0.18 over the desired budget. This is due to the fact that we want to offer the students the best ingredients possible, and the widest variety, while trying to maintain costs within a reasonable price. With the possibility of sponsors, food costs could substantially be reduced. However, because IMG students are athletes, they may require a higher amount of calories, carbohydrates, protein and fats than average teens. Because of this, the athletes may be choosing more than one protein option at each meal, at which point the budget would not be met. The standardized recipes were developed to make 100 servings. Assuming 170 students eat at the Jr. Cafeteria at lunch and dinner, this would make 200 servings total, allowing for at most 30 students at each meal to get seconds while still meeting budget requirements.

Analyzing Week Ones Menu Each days meals offer a variety of proteins, carbohydrates, and vegetables which are cooked in fat. Protein portions are varied, including beef, chicken, pork, and fish. Most of the meals offer a variety of colors. For example, Mondays lunch included brown beef, red tomatoes, white potatoes, and green broccoli. The other days offer similar options, incorporating a variety of colors in each meal. Cooking styles varied. Monday at lunch, they offered roasted, boiled, and steamed choices. However, Tuesday, for dinner, they offered two baked options, limiting the

Carolina Arango- IMG Portfolio variety of that nights menu. The different textures of chewy meats, soft steamed vegetables and potatoes, creamy sauces, and grainy rice, were offered throughout the meals. However, unless the roasted potatoes are crispy and the taco shells crunchy, there is a lack of these textures among the menu items. Flavor combinations of this weeks menu are extensive. International choices are combined in order to offer a variety. Strong flavored foods are like broccoli and cauliflower are accompanied by the milder flavors of rice, chicken, and potatoes. Sizes and shapes of each meal vary- Whole fillets are accompanied by diced potatoes, grainy rice, or pasta Overall, the menu incorporates a variety of food choices, colors, textures, flavors, and sizes. Nevertheless, food item names could be elaborated on, and descriptive words should be included in order to give a better overall feel for what is bein g offered. For instance, green beans is vague, are these green beans sauted? Steamed? Raw? The use of descriptive verbiage improves the appeal of the items. Other cooking techniques could be further expanded on such as marinated, creamed, scalloped and so on.

Serving utensils Serving utensils have been recommended for each standardized recipe. Two color coded spoodles were recommended, a 4oz and an 8 oz, as well as two color coded serving spoons of equal sizes. The rationality behind this is that the color coded handles and the fact that the two sizes vary greatly, will prevent employees from easily confusing the two. Food items such as proteins are ordered in the size that will match the recipe portion. Therefore, these items can be served with a stainless steel spatula if soft, or tongs if harder.

Daily Nutrient Intake The following nutrient intake is was calculated assuming each student chose one vegetable serving, 1 serving of each side and one of main entree options at both lunch and dinner. The main entree nutrition was calculated averaging the nutrition of the four entrees offered.

Carolina Arango- IMG Portfolio Total calories for the day: 1310 kcal Total carbohydrates for the day: 136 grams Total protein for the day: 66 grams Total fat for the day: 50.95 grams Total cholesterol for the day: 170 mg Total sodium for the day: 2785 mg Total fiber for the day: 17.5 grams Total iron for the day: 8 mg Total Calcium for the day: 398.5 mg (2) The amounts above reflect only lunch and dinner, at the recommended amounts. However, it is important to note that this is not all the nutrition the young athletes will be receiving. Breakfast and in-between snacks are expected to meet the remaining needs. For example, the above menu is only 42% carbohydrate, but it is expected that with fruits, starchy breakfast items, and between meals food and drinks, this will be increased to at least the 50% recommended for young competitive athletes. Fat is an important nutrient because it is the source of fuel after long hours of training. The above menu contains 35% fat, which once again, is expected to decrease to the recommended 30% as carbohydrate calories increase. Protein recommendations vary per athlete, as they take into consideration their body weight. According to the US Anti-Doping Agency, endurance athletes should consume 0.54-0.64 grams of protein per pound of body weight (2). Proteins are necessary for muscle building and carry out many other necessary functions in the body, therefore, the young athletes must consume enough calories from carbohydrates and fat to avoid using proteins as a source of energy. Menu extensions Low fat: A low fat diets fat content needs to be less than 30% of total calories. In this case, the House menu has an average of 1310 calories for lunch and dinner, 459 from fat (35%), and 170 mg of cholesterol (below the maximum 300mg/day). In this case, to make a low fat menu, calories from fat need to be below 393. The table below indicates ingredient substitutions that can be made in order to create a low-fat menu extension of the House menu. Menu Item Meat Loaf Soy-glazed baked tilapia Garlic whole wheat pasta Mashed potatoes Current Ingredient Whole milk Olive oil Olive oil Whole milk, butter Change to Skim milk, 1% milk Can reduce amount Can reduce amount Skim milk, 1% milk, olive oil Can reduce amount Benefits Reduced fat Reduced fat Reduced fat Reduced fat, increased MUFA (healthy fats) Reduced fat

Balsamic roasted

Olive oil

Carolina Arango- IMG Portfolio carrots Corn and pepper quesadilla Indian tandoori chicken Latin black beans and rice Sweet potato fries

Whole fat cheese Uses fat-free yogurt Vegetable oil Fried in vegetable oil

Low-fat, part-skim, or fat-free cheeses

Reduced fat

Olive oil Spray with olive oil and bake

Baked tomatoes

Olive oil

Can reduce amount

Increased MUFA (healthy fats) Increased MUFA (healthy fats), less overall fat from baking Reduced fat

Diabetic: Diabetics are recommended no to consume no more than 45-60 grams of carbohydrate per meal in order to control blood glucose levels (1). Carbohydrates are mainly found in starchy foods, fruits, juices, milk, yogurt, legumes, and sweets. The following table shows the amounts of carbohydrates in each of the menu items for lunch and dinner. This should be posted where it is visible in order for diabetics to know which choices they should make. A workshop can be offered to diabetic students where they are taught how to use the method of carbohydrate counting. For example, in order to keep their carbohydrate consumption under control at lunch, the student can consume a serving of the meat loaf (9g), 2 servings of pasta (38g) and 1 serving of carrots (6g), leaving them at 53g for that meal. At this point, the student would know not to consume fruits right after the meal, as that would go over the 60 grams recommended and blood glucose levels could spike. The exact amount of grams a diabetic should consume per meal is very individualized, so each student needs to know their body and understand its needs. Lunch Meat Loaf Soy-glazed baked tilapia Garlic whole wheat pasta Mashed potatoes Balsamic roasted carrots Dinner Corn and pepper quesadilla Indian tandoori chicken Latin black beans and rice Sweet potato fries Baked tomatoes Carbohydrate Amounts 9g 1g 19 g 18 g 6g 50 g 4g 33 g 22 g 6g

Carolina Arango- IMG Portfolio Puree: Puree diets are often used in hospitals for patients with swallowing difficulties due to dysphagia, stroke, and other conditions. However, at IMG Academy, puree diets are offered for those students with jaw fractures. Because the puree diet is not very appealing, it is very unlikely that these students would be willing to follow it. Since these students are highly active athletes, it is important they consume enough calories and protein to not only stay in shape but to also keep them performing their best. The following table shows offerings that can help these students get their nutrition in when they are unable to eat the House diet.

Lunch Meat Loaf

Soy-glazed baked tilapia

Garlic whole wheat pasta Mashed potatoes Balsamic roasted carrots Dinner Corn and pepper quesadilla Indian tandoori chicken Latin black beans and rice Sweet potato fries

Puree Alternative Depending on how bad the injury, meat loaf might be soft enough- if not offer whole milk ice cream Depending on how bad the injury, student might be able to eat flaky fish- if not, offer whole milk ice cream Substitute with mashed potatoes- add scoop of BiPro protein isolate May be consumed due to texture- add scoop of BiPro protein isolate Substitute with a veggie smoothie or vegetable soup with BiPro Protein isolate Substitute with whole milk ice cream Substitute with whole milk ice cream Substitute with mashed potatoes- add scoop of BiPro protein isolate Substitute with mashed potatoes Substitute with mashed potatoes- add scoop of BiPro protein isolate Substitute with a veggie smoothie or vegetable soup with BiPro Protein isolate

Baked tomatoes

The following are recipes that use BiPro and may be used in the puree diet, as well as incorporated into the daily menu to increase the students protein intake. These, and other recipes can be accessed at

Carolina Arango- IMG Portfolio Cilantro and BiPro can be added to the sour cream to make a Cilantro Cream to serve with the quesadillas. Recipe- 2 servings; as topping (4) cup sour cream, reduced fat cup BiPro Whey Protein Isolate cup cilantro, fresh, chopped Mix all ingredients in a bowl. Serve. An Avocado Smoothie is a great way to incorporate some healthy fats into the menu. Recipe- 1 serving (4) avocado, ripe, medium 1 tbsp sweetened condensed milk, honey, or sugar cup skim milk 1 cup ice cubes cup BiPro, natural unflavored Blend all ingredients until smooth. Serve. A Potato Salad can be substituted for one of the current sides. Recipe- 12 servings (4) 1 cups Mayonnaise, reduced fat cup BiPro Whey Protein, natural unflavored 1 Tbsp White Vinegar 1 Tbsp Mustard 1 tsp Salt tsp Pepper 6 cups Potatoes, cooked, diced 1 cup Celery, chopped cup Onion, chopped 4 Hard Boiled Eggs, chopped Mix mayonnaise, BiPro Whey Protein, vinegar, mustard, salt and pepper in a large bowl. Add potatoes, celery, onion and eggs. Refrigerate and serve. A Cream of Broccoli Soup can be added as a vegetable sides. Recipe -8 yields; 1 cup each (4) 2 cups Water 1 lb. Broccoli, frozen, chopped (about 4 cups) cup Celery, chopped cup Onion, chopped cup BiPro Whey Protein Isolate, natural unflavored 2 Tbsp Butter

Carolina Arango- IMG Portfolio 2 Tbsp All Purpose Flour 2 cups Vegetable Broth tsp Salt tsp Pepper tsp Nutmeg cup Heavy Whipping Cream Heat water to boiling in 3-quart saucepan. Add broccoli, celery and onion. Cover and heat to boiling. Boil until vegetables are tender (do not drain). Let cool. Place broccoli mixture in a blender, add BiPro Whey Protein. Cover and blend until smooth. Stir in melted butter, flour, and chicken broth. Cook while stirring until mixture is smooth and bubbly. Heat just to boiling. Stir in whipping cream. Try to keep soup temperature below 160F.

Sponsored menu items Currently, the least expensive items were included priced out in order to meet budget demands. However, several items that may be sponsored by companies have been highlighted. If these items are sponsored, it could reduce food costs substantially. Possible items that can be sponsored are: Food Item Plain Greek yogurt Milk Whole wheat tortillas Cheese Oatmeal Possible Sponsors Chobani, Yoplait, Oikos Horizon Organic, Glenview Farms Mission, El Pasador Glenview Farms, Roseli Quaker 20 Money saved

Total savings per year:

9.50 14.37 30.35 3.75 $77.97 (15% of total costs for the Total: day) $ 623.76 (for a 6 week cycle ~8 cyles per year)

This amount represents the savings if these foods are sponsored for this day only. However, many of these ingredients are common in recipes, especially milk and yogurt. If milk and yogurt are included similarly at least 3 days a week, the savings would increase to about $4,602. To reach this goal, more recipes that include sponsored items should be incorporated in the menu.


Carolina Arango- IMG Portfolio (1) American Diabetes Association, 2013. Carbohydrate Counting. Retrieved from Accessed May, 6, 2013 (2) United States Department of Agriculture, 2013. Supertracker. Retrieved from Accessed May, 5 2013 (3) US Antidoping Agency, 201.Optima dietary intake The basics for sport. For life. Retrieved from Accessed May 1, 2013 (4) Davisco Foods International, 2012. BiPro USA recipes and tips. Retrieved from Accessed May 5, 2013 (5) Molt, M. (2011) Food for fifty (13th ed.). Upper Saddle River, NJ: Prentice Hall, Inc.