MENU WRITING PROJECT

FNES 378

William McGinty

Queens College
 LOW POTASSIUM PUREE
DAY 1 DAY 2 NCS CHOPPED

Scrambled eggs (2) Turkey Bacon (2 Scrambled eggs Scrambled eggs (2) Scrambled eggs Pureed eggs (2)
Break- oz) (2) (2)
Oatmeal (1 c) Oatmeal (1 c) Oatmeal (1 c)
fast
Fat-free yogurt (0.5 Whole Grain Pan- Oatmeal (1 c) Whole Wheat Toast ( 1 Oatmeal (1 c) Fat-free yogurt (0.5
c) cakes (2) Fat-free yogurt slice) Fat-free yogurt c)
Whole Wheat Toast Fresh Peaches (0.5 (0.5 c) Fresh Red Grapes (0.5 (0.5 c) Whole Wheat Bread
( 1 slice) c) Whole Wheat c) White Toast ( 1 ( 1 slice)
Fresh Blueberries 1% Cottage Cheese Toast ( 1 slice) Fresh Blueberries (0.5 slice) Pureed Blueberries
(0.5 c) (0.5) Fresh Blueberries c) Fresh Blueberries (0.5 c)
Orange Juice (0.5 Cranberry Juice (0.5 c) Pineapple Juice (0.5 c) (0.5 c) Orange Juice (0.5 c)
c) (0.5 c) No Sugar Added Orange Juice (0.5
Coffee (1 c) 1% Milk (1 c)
1% Milk (1 c) 1% Milk (1 c) Orange Juice (0.5 c)
Water (1 c) Coffee (1 c)
Coffee (1 c) c) 1% Milk (1 c)
Coffee (1 c) Butter (1 tsp) Butter (1 tsp)
Butter (1 tsp) 1% Milk (1 c) Coffee (1 c)
Butter (1 tsp) Sugar (2 tsp) Sugar (2 tsp)
Sugar (2 tsp) Coffee (1 c) Butter (1 tsp)
Sugar (2 tsp) Cinnamon (0.5 tsp) Cinnamon (0.5 tsp)
Maple Syrup (0.25 Butter (1 tsp) Sugar (2 tsp)
Cinnamon (0.5 tsp)
c) Sucralose (2 tsp) Cinnamon (0.5
Cinnamon (0.5 tsp)
tsp)

Grilled Salmon (3 Cuban Sandwich Grilled Salmon (3 Grilled Salmon (3 oz) Baked/Flaked Pureed Salmon (3
Lunch oz) Mustard 1 tsp oz) Stir Fried Rice (0.5 c) Salmon (3 oz) oz)
Roasted Red Pota- Hoagie 1 roll Roasted Red Garden Salad (0.5 c) Roasted Red Mashed Potatoes
toes (0.5 c) Grilled Bell Pep- Potatoes (0.5 c) Potatoes (0.5 c) (0.5 c)
*Iceberg Lettuce, Cu-
Garden Salad (0.5 pers (0.5 c) Garden Salad (0.5 cumber, Radish Cooked Mixed Pureed Broccoli (0.5
c) c) Vegetables c)
Lentil Soup (6 oz) Rye Bread (1 slice)
*Romaine Lettuce, * Lentils, carrots, *Romaine Let- (0.5 c) Pureed Carrots (0.5
Green Tea (1 c)
Bell Peppers, tuce, Bell Pep- *Green Beans, c)
celery Water (1 c)
Tomatoes, Carrots, pers, Tomatoes, Broccoli, Carrots White Bead (1 slice)
Cucumbers Rye Bread (1 slice) Carrots, Cucum- Butter (1 tsp) Bran Muffin(1 Butter (1 tsp)
Rye Bread (1 slice) Green Tea (1 c) bers Sugar (2 tsp) serving) Green Tea (1 c)
Green Tea (1 c) Rye Bread (1 Balsamic Vinaigrette
Water (1 c) Green Tea (1 c) Sugar (2 tsp)
slice) (2 tbsp)
Water (1 c) Butter (1 tsp) Water (1 c)
Green Tea (1 c)
Butter (1 tsp) Butter (1 tsp)
Sugar (2 tsp) Water (1 c)
Sugar (2 tsp) Sugar (2 tsp)
Butter (1 tsp)
Balsamic Vinai- Balsamic Vinai-
grette (2 tbsp) Sucralose (2 tsp)
grette (2 tbsp)
Balsamic Vinai-
grette (2 tbsp)
 Tomato Soup (6 oz) Cream of Mush- Tomato Soup (6 Low Sodium Tomato 90/10 Browned Pureed Beef (3 oz)
Dinner
Sliced Roast Beef room Soup (6 oz) oz) Soup (6 oz) Ground Beef Pureed Asparagus
(3 oz) Baked Chicken Sliced Roast Beef Sliced Roast Beef (3 (3oz) (0.5 c)
Grilled Asparagus (3oz) (3 oz) oz) Grilled Asparagus Pureed Rice Pilaf
(0.5 c) Baked Sweet Pota- Grilled Asparagus Grilled Asparagus (0.5 (0.5 c) (0.5 c)
Rice Pilaf (0.5 c) to (0.5 c) (0.5 c) c) Rice Pilaf (0.5 c) Pureed Brownie (0.5
Toasted Garlic Steamed Broccoli Rice Pilaf (0.5 c) Rice Pilaf (0.5 c) Toasted Garlic c)
French Bread (1 (0.5 c) *Onions, Celery Toasted Garlic French French Bread (1
slice) Toasted Roll ( 1 Bread (1 slice) slice)
Toasted Garlic
roll) Black tea ( 1 c)
Black tea ( 1 c) French Bread (1 Black tea ( 1 c)
Black tea ( 1 c)
Water (1 c) slice) Water (1 c) Water (1 c)
Water (1 c)
Butter (1 tsp) Black tea ( 1 c) Butter (1 tsp) Butter (1 tsp)
Butter (1 tsp)
Sugar (2 tsp) Water (1 c) Sugar (2 tsp) Sugar (2 tsp)
Sugar (2 tsp) Butter (1 tsp)
Chocolate Brownie Sucralose (2 tsp) Yellow Cake (2 oz) Vanilla Pudding
Pound Cake (2 oz) (0.5 c)
(2 oz)
Diet Chocolate
Pudding
(0.5 c)
 Review of Nutrients

My menu has a sufficient amount of macronutrients and water soluble vitamins.

According to Eatracker, my menu is high in sodium. Also, there needs to be more fat sol-
uble vitamins, potassium, and fiber. In order to lower the amount of sodium used, I would
opt for lower sodium soups. Also, I would opt for lower sodium breads and butter, rather
than the standard variants. I could potentially swap out bread for other grains as well such
as quinoa or farro and make sure they are prepared with minimal sodium. To include more
Vitamin A, I would replace some of my grains such as bread and rice with orange vegeta-
bles such as sweet potatoes and pumpkin. My menu’s Vitamin D level was on the cusp of
meeting the RDI. Therefore, I think replacing the 1% milk with a fortified variant with
additional Vitamin D would suffice. Though, I could also add in a small serving of cheese
as a side dish to one of my meals. I could increase my menus Vitamin E levels by includ-
ing almonds or sunflower seeds as a side dish or cooking with more vegetable oil such as
soybean or corn oil. The fiber can be increased by replacing refined grain such as the.
French Bread with a whole grain variant. The potassium can be increased with more fruits
and vegetables, replacing some of the carbohydrates such as bread and rice with trend to
have little to no potassium.