Menu Breakdown DAY MENU ITEM FOOD PARTS Choose My Plate Equivalents DAY 1 Protein Veggies Fruit Grain Dairy Breakfast Egg Sandwich 1 scrambled egg 1 1 english muffin 2 1 oz ham 1.5 oz cheese 0.33 1 cup honeydew 1 Drink 1 cup apple juice 1 Lunch Hawaiian Haystacks 1/2 cup cooked rice 1.5 cup pineapple chunks 0.5.75 cup cooked green peas 0.75.5 cup cooked carrot cubes 0.5.25 oz chow mein noodles 0.25 2 oz shredded chicken 2.5 oz shredded cheese 0.33 Cream of Chicken Soup Sauce Chocolate chip cookie 1 Drink 1 cup milk 1 Dinner Lasagna 1.5 oz pasta noodles 1.5 2 oz ground beef 2.25 cup chopped onions 0.25 2 oz cheese 1.33.5 cup tomato sauce 0.5 Breadsticks 2 oz breadstick 2 Side salad 2 cup spinach 1.25 oz croutons 0.25 grated carrot garnish 1 tbsp ranch dressing Drink 1 cup apple cider Dessert Red Velvet Cupcake 1 oz cake 1 brown spriinkles buttercream icing Snack "sushi" tortilla rolls 1 oz deli turkey 1.75 oz montaray jack cheese 0.33 1 lettuce leaf spread cream cheese on tortilla 1 6 inch tortilla 1 Day Total 7 3 2.5 10 3.5 Day 2 protein vegetables fruit grain dairy
Breakfast Pancakes 3 oz pancakes 2 syrup 1 Tbsp butter Egg 1 scrambled egg 1 Yogurt parfait 1 cup yogurt 1.25 oz granola 0.25.5 cup banana slices 0.5 Drink 1 cup grape juice 1 Lunch Pesto chicken pizza 2 oz chicken 2 2 oz crust 2 1.5 oz cheese 1.25 cup tomatos 0.25 pesto sauce carrots.75 cup carrot sticks 0.75 Celery.5 cup celery 0.5 ranch dip rice crispy treat 1 oz 1 Drink 1 cup milk 1 Dinner Fish Tacos 3.5 oz mahi mahi 5 2 taco shells 2.5 cup pico de gallo 0.5.5 cup chopped lettuce 0.25.75 cup refried beans 0.75 Drink Hot honey Lemon Tea Dessert Lemon Bundt Cake 1 slice 2.25 cup raspberry sauce 0.25 Snack homemade chex mix.5 cup dried mango peices 0.25.5 cup chex mix 0.5.25 cup chocolate chips Total 6.5 3 2 9.75 3 Day 3 protein vegetables fruit grain dairy Breakfast Breakfast burrito 3 oz tortilla 2 1.5 scrambled egg 1.5.25 cup red bell pepper 0.25.25 cup onions 0.25 1.5 oz cheese 1.5 cup o'brien potatoes 0.5 dollop of sour cream chives garnish.5 cup orange slices 0.5 Drink 1 cup apple juice 1 Lunch Mediterranean Pasta Salad 3 oz elbow pasta 3.25 cup olives 0.25
1.5 oz mozzarella cheese 1 balsamic vinaigrette dressing.5 cup mushrooms 0.5.25 cup diced tomatoes 0.25 2 oz chicken breast 3 Fruit and cream Salad 1 cup mixed melons 1 1/2 cup whipped cream brown sugar Drinks Iced tea Dinner BBQ pork sandwiches 3 oz BBQ pork 3 Hamburger Bun 2 Corn on the Cobb.5 cup corn 0.5 cole slaw.5 cup coleslaw 0.5 red cabbage garnish Drinks Hot Chocolate Dessert Peach cobbler.5 cup peaches 0.5 2.5 oz crust 1 1.5 cup ice cream 1 Snack Cheese, meat, and crackers 2 oz triscuits 2 1.5 oz cheddar cheese 1 1 oz beef jerky 1 Totals 8.5 3 3 10 4 Day 4 protein vegetables fruit grain dairy Breakfast Waffles 3 oz waffle 3 Syrup 1 Tbsp butter 1 poached egg 1 egg 1 strawberry compote.5 cup strawberries 0.5 cream Drink Coffee Lunch Gourmet Grilled Ham & Cheese 2 slices whole wheat bread 2 2 oz ham 2 3 oz muenster, swiss, and cheddar 2 Tomato basil soup 1.5 cup tomato soup 1.5 sour cream dollop basil garnish apple 1 whole large apple 1.5 Mint brownie 1.5 oz 1.5 Drinks grape juice 1 Dinner Grilled Chicken Teriyaki 3.5 oz teriyaki chicken 3.5 2 oz rice 1.5 cup yellow squash 0.5.5 cup onions 0.5
.5 cup green snap peas 0.5 Drinks Hot honey lemon tea Dessert Key lime pie pudding 1 cup pudding 1.5 oz nilla wafers 0.5 Snack Potstickers 1 oz dumpling wrappers 1 1 oz ground pork 1 2 TBSP veggie mix 0.125 soy sauce Total 7.5 3 3.125 10 3 Day 5 protein vegetables fruit grain dairy breakfast Crepes 1 oz crepes 1 1/3 cup greek yogurt filling 0.33 1 cup raspberries 1 Sausage 2 oz sausage 2 Drinks 1 cup chocolate milk 1 Lunch All American Burger 4 oz hamburger 4 Hamburger bun 2 tomato slice 0.25 lettuce leaf 0.25 red onion rings 0.25 ketchup 0.25 mayonnaise pickle 1 spear sweet potato fries 1 cup sweet potato fries 1 vanilla pudding 1 cup 1 Drinks 1 cup cranberry juice 1 Dinner Chicken Alfredo 2.5 oz chicken 2.5 1/3 cup alfredo sauce 0.33 3 oz Fettuccini noodles 3 parsley garnish Veggie bake.5 cup zucchini squash.5 cup carrots 0.5 olive oil 0.5 Drinks 1 cup hot apple cider 1 Dessert Gourmet Peanut butter brownie 2 oz brownie 2 ice cream.5 cup ice cream 0.33 Snack celery and peanut butter logs.5 cup celery 0.5 1 Tbsp peanut butter 1 2 Tbsp raisins 0.125 Totals 9.25 3.5 3.125 8 3 Day 6 Protein vegetables fruit grain dairy Breakfast Hash browns 1 cup hashbrowns 1
Scrambled eggs 2 scrambled eggs 2 shredded cheese 1.5 oz cheese 1 ketchup.25 cup 0.25 grape bunch.5 cups grapes 0.5 toast 1 slice toast 1 Drinks 1 cup milk 1 Lunch Chicken and Berry Salad 2 oz chicken 2 3 cups lettuce 1.5.25 oz candied walnuts 0.5.5 cup blueberries 0.5 1.5 oz feta cheese 1 Poppyseed dressing whole wheat roll 2 oz roll 2 lemon bar 1 oz crust 1 Drinks 1 cup apple juice 1 Dinner Apricot Glazed Pork Chops Pork Chops 4 apricot glaze steamed broccoli 1 cup broccoli 1 wild rice 3 oz rice 3 Drink Hot Chocolate Dessert Bannana Cream Pie 1 oz crust 1 banana cream filling whipped cream Snack Chocolate covered pretzals 1 oz pretzals 1 Total 8.5 3.75 2 9 3
Informing Customers and Menu Posting The Campus Cafe will utilize, social media, university websites, printed postings, and personal calendars in order to keep student informed about the menu. Because our focus group consists mainly of young adults who tend to be involved in and up to date with technology, we will have a Facebook page on which we will post all special notifications, such as changes in menu items, theme day announcements, and the weekly menu. Aside from social media, we will also utilize other modes of communication. We will have an official page on the university website on which our menus will be posted. We can also post printed copies of our daily menus in key locations, such as on university bulletin boards and on the doors to the building in which the University Dining is located. Finally, each student will receive a 5 week packet with the outline of what will be on the weekly menus. The purpose of our menu is to inform customers daily about what food items will be prepared and served as well as show them the weekly food schedules. The menu will also be used by the cooks in preparing the food and by the operation managers in planning for and controlling food and other related costs.
Campus Cafe Monday Ham & Egg Sandwich or Cheese and Bacon Omelette Hawaiian Haystacks or Mushroom and Chicken Stir Fry Beef Lasagna or Vegetarian Lasagna Red Velvet Cupcakes Tuesday Pancakes or Maple Oatmeal Bowl Homemade Chicken and Pesto Pizza or Pepperoni Pizza Mahi-Mahi Fish Tacos or Chicken Quesadillas Lemon Bundt Cake Wednesday Breakfast Burrito Thursday Waffles Friday Vanilla Crepes or French Toast Sticks or Cinnamon Roll or Egg Croissant Sandwich Mediterranean Pasta Salad or Creamy Chicken Caesar Pasta Salad BBQ Pulled Pork Sandwiches or BBQ Chicken Sandwich Peach Cobbler Saturday Eggs & Hashbrowns or Biscuits and Gravy Grilled Ham & Cheese Sandwich with Tomato Basil Soup All-American Burger Chicken Berry Salad or Veggie Burger or Beef Taco Salad or Turkey Club Panini and Corn Chowder Teriyaki Chicken Stir Fry or Slow Roasted Teriyaki Beef and Mixed Veggies Sweet Key Lime Pudding Chicken Fettuccini Alfredo Apricot Glazed Pork Chops or Breaded Halibut or Marinara Pasta Chocolate Peanut Butter Brownies Banana Cream Pie
Main COurses Breakfast Lunch Dinner Ham & Egg Sandwich Hawaiian Haystacks Beef Lasagna Scrambled egg, melted cheese, and warm honeyroasted ham served on a toasted English Muffin. Comes with a side of fresh, seasonal fruit. Make your own Hawaiian Haystack with any combination of rice, pineapple, green peas, crispy chow mein noodles, cheddar cheese, and our homemade Hawaiian sauce. Pancakes Homemade Chicken and Pesto Pizza Delicious layers of pasta, homemade marinara sauce, ground beef, fresh vegetables, and a blend of mozzarella and ricotta cheeses. Served with a side salad topped with fresh tomato, cucumber, and shredded carrots. Two light and fluffy pancakes topped with warm maple syrup. Served with a delicious scrambled egg and yogurt parfait. Classic pizza topped with homemade pesto sauce, melted mozzarella cheese, chunks of moist chicken, fresh tomato slices. Breakfast Burrito Fresh pasta salad tossed with diced tomatoes, sliced mushrooms, olives, and topped with mozzarella cheese and grilled chicken breast with savory balsamic vinaigrette dressing. Scrambled egg, chopped red bell peppers, minced onions, cheddar cheese, o brien potatoes, and sour cream all mixed together and rolled in a fresh flour tortilla. Served with refreshing orange slices. Waffles Mediterranean Pasta Grilled Ham & Cheese Sandwich with Tomato Basil Soup Mahi Mahi Fish tacos Grilled Mahi Mahi served in two corn tortillas and a side of fresh pico de gallo and shredded lettuce. BBQ Pulled Pork Sandwiches Slow cooked BBQ pork, shredded and layered in a toasted bun. Served with buttery corn on the cob and a helping of our home style cole slaw. Teriyaki Chicken Stir Fry Classic Belgian waffles topped with our warm maple syrup. Served with one egg, sunny side up, and a side of fresh strawberries. A comfort food like mom used to make, with a gourmet twist. Grilled cheese sandwich with cheddar, muenster, and Swiss cheeses, toasted to perfection. Paired with a homemade tomato basil soup. Tender chicken stir fried in a sweet and tangy homemade teriyaki sauce with fresh carrots, bell peppers, sugar snap peas, and onion. Served over steamed rice. Vanilla Crepes All-American Burger Gourmet French crepes filled with creamy greek yogurt and topped with fresh raspberries. A true American Classic. All-beef patty topped with cheddar cheese. Crispy lettuce, fresh tomato, and onion served on the side. Served with crispy sweet potato fries. Whole wheat fettuccine pasta tossed with a creamy alfredo sauce. Topped with tender grilled chicken and sprinkled with fresh parmesan. Eggs & Hashbrowns Two scrambled eggs served with homestyle hash browns, topped with shredded cheese, and garnished with sweet red grapes. Chicken Berry Salad A light salad made with fresh Romaine lettuce, strawberries, blackberries, raspberries, and candied walnuts. Served with poppy seed dressing. Chicken Fettuccini Alfredo Apricot Glazed Pork Chops Juicy pork chops baked in an apricot ginger sauce. Served with wild rice and roasted broccoli.
Sweets and Drinks Desserts Beverages Red Velvet Cupcakes Milk and Chocolate Milk Apple, Orange, and Grape juice Fountain Drinks Diet Coke Coke Lemonade Orange Fanta Root Beer Sprite Coffee and tea Rich chocolate cupcakes topped with sweet cream cheese frosting. Lemon Bundt Cake Perfectly moist lemon cake with fresh lemon glaze. Peach Cobbler A classic American favorite made from a warm, crumbly crust filled with sweetened peaches paired with slow churned vanilla ice cream. Key Lime Pie Pudding Tangy, sweet, and creamy pudding made with fresh limes. Topped with toasted graham cracker crumbles. Chocolate Peanut Butter Brownies The perfect combination of a rich chocolate brownie topped with peanut butter frosting and Reese s Peanut Butter Cup crumbles. Banana Cream Pie Creamy banana pudding topped with homemade whipped cream and banana slices. Winter Special! With your dinner, warm up with either hot chocolate, cider or honey lemon tea
Today s Menu Dinner Breakfast BBQ Pulled Pork Sandwiches Breakfast Burritos Slow cooked BBQ pork, shredded and layered in a toasted bun. Served with buttery corn on the cob and a helping of our home style cole slaw. Scrambled egg, chopped red bell peppers, minced onions, cheddar cheese, O Brien potatoes, and sour cream all mixed together and rolled in a fresh flour tortilla. Served with refreshing orange slices. or BBQ Chicken Sandwich or Egg croissant sandwich A classic American favorite made from a warm, crumbly crust filled with sweetened peaches paired with slow churned vanilla ice cream. Peach Cobbler Lunch Do you suffer from the midnight munchies? We offer a snack every night for you to come and enjoy. Tonight we are serving cheese and Triscuit crackers with beef jerky. Mediterranean Pasta Fresh pasta salad tossed with diced tomatoes, sliced mushrooms, olives, and topped with mozzarella cheese topped with savory balsamic vinaigrette dressing and grilled chicken breast. Served with a refreshing brown sugar and whipped cream fruit salad. Or Creamy Chicken Caesar Pasta Salad
MENU MODIFICATIONS In order to modify the menu to fit the nutritional needs of Dan the average college student, I mainly increased the portions of food he is given, since the calories the menu provided for him were way below the recommendation. Also, to ensure that he met the recommendation for more of the nutrients he needed, I focused on increasing the portions of vegetables and grains. On day 1, I increased the number of eggs and ounces of ham he got at breakfast on his sandwich, gave him.5 cups extra rice at lunch, added more ground beef to the lasagna, gave him double the bread sticks, and switched his evening snack from beef jerky to baby carrots. On day 2, I increased the portion of pancakes from 3 to 5 ounces, added cheese on the scrambled eggs, increased the amount of pizza served at lunch, and served an extra fish taco shell with more vegetables instead of meat to fill it up. Finally, on day 3, I added more vegetables and noodles to the pasta and added a side of grapes for lunch and for dinner, I increased the portion of corn and pulled pork served. CHOOSE MY PLATE V ESHA OBSERVATIONS It seems that the Choose My Plate recommendations for the intake of specific food groups ensures with a window of gratitude that a person also reaches their nutrient needs for the day. The modified menu provided 7.21 oz of protein while the recommendation is 7 oz per day only slightly more. But, the actual intake of protein grams provided was 192% the recommendation! Iron, which is mainly provided by the protein food group, is also at 220% of the daily recommendation. Also, although only 3.19 cups of the required 4 cups of vegetables is met by the modified menu, vitamin A and C were provided at above 100% of the DRI. But, although those vitamins were provided, fiber and folate were a little lower at 73% and 93% of the recommendation. This reflects on the Choose My Plate report in that the menu provides not quite enough grains or vegetables.