Sage Graduate School Dietetic Internship Menu & Theme Meal Project Outline & Point Distribution Turn in the following items as part of your theme meal. Please include all required items in one word document and upload to Moodle. Detailed instructions and description of each item can be found in your handbook. 1. Discuss findings/reasons for proposed changes to the menu and justification of theme meal chosen. Discuss proposed ideas/changes to menu with include ways to reduce waste and protect the environment. [10 pts] In Pali Momi Medical Center (PMMC), it has been using the same menus and recipes for years and never had a chance to make any changes. Food and Nutrition Services at PMMC has been constantly receiving negative feedbacks from both the patients and department staff regarding the taste of foods. Although it did receive positive feedback from the patients, all the dietitians believed there was a need to make changes and implement new elements and nutritious items into a brand new weekly menu. As a new intern at PMMC, would be providing extra help for the staff by brainstorming ideas, menu items, recipes, and analyzing all newly created recipes and food items that were intended or decided to be placed on the new weekly menu. By working with the dietitians on creating new menus and recipes for the patients, I have learned the skills to create and complete my weekly menu and “theme meal” project that were nutritious, sustainable, and meet the local hospitals’ food and nutrition standards and criteria, such as PMMC. Creating a weekly menu and theme meal for a hospital was challenging. A meal, either for breakfast, lunch or dinner, should not be only meant to fulfill its nutrition requirements for a patient, but also needed to be realistic and implementable, tasty, diverse and sustainable, as well as environmentally friendly and less waste production. To meet all these requirements, more local grown foods and vegetable-based vegetarian options were incorporated into the new menu. Seasonal foods
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Sage Graduate School Dietetic Internship
Menu & Theme Meal Project
Outline & Point Distribution
Turn in the following items as part of your theme meal. Please include all required items in one word
document and upload to Moodle. Detailed instructions and description of each item can be found in
your handbook.
1. Discuss findings/reasons for proposed changes to the menu and justification of theme meal
chosen. Discuss proposed ideas/changes to menu with include ways to reduce waste and
protect the environment. [10 pts]
In Pali Momi Medical Center (PMMC), it has been using the same menus and recipes for years and
never had a chance to make any changes. Food and Nutrition Services at PMMC has been constantly
receiving negative feedbacks from both the patients and department staff regarding the taste of foods.
Although it did receive positive feedback from the patients, all the dietitians believed there was a need
to make changes and implement new elements and nutritious items into a brand new weekly menu.
As a new intern at PMMC, would be providing extra help for the staff by brainstorming ideas,
menu items, recipes, and analyzing all newly created recipes and food items that were intended or
decided to be placed on the new weekly menu. By working with the dietitians on creating new menus
and recipes for the patients, I have learned the skills to create and complete my weekly menu and
“theme meal” project that were nutritious, sustainable, and meet the local hospitals’ food and nutrition
standards and criteria, such as PMMC.
Creating a weekly menu and theme meal for a hospital was challenging. A meal, either for
breakfast, lunch or dinner, should not be only meant to fulfill its nutrition requirements for a patient,
but also needed to be realistic and implementable, tasty, diverse and sustainable, as well as
environmentally friendly and less waste production. To meet all these requirements, more local grown
foods and vegetable-based vegetarian options were incorporated into the new menu. Seasonal foods
from Hawaii were also considered and only appeared in the right seasons, in order to bring down the
budget and cost on some particular seasonal foods. Throughout the new one-week menu, a majority of
the items and elements were non-processed foods and contained fresh produce that were sustainable, as
well as less meat entrées compared to the generic hospital menus. 1
Although an alternative one-week menu was created, whether it was realistic and implementable, is
still depending on the clients/patients, especially when there were lots substituting of meat-based items
from vegetarian-based. To avoid overwhelming the patients who are already sick and not interested in
adopting vegetarian foods and diets, meat-based entree will still be considered as the primary entrée.
However, the vegetarian entrées or vegetable-based options would be served as a alternative/secondary
items on the menu. At least two entrée options were provided in every meal, one main entrée and one
alternative vegetarian entrée.
2. Newly developed 1- week menu (include all meals served by your facility for your
specified population. i.e. breakfast, lunch and dinner or if they only serve breakfast and
lunch then only include those two meals) and Theme Meal Menu. [20 pts]