Worksheet for 5-day Cycle Menu Planning:

Breakfast:
Fruit/juice (1 ea)
Hot Cereal (1)
Entrees (2)
Sides (3)
Toast (1)
Beverage (1)

Lunch:
Soup/Salad (1 ea)
Entrees (2)
Vegetables (2)
Starch (2)
Desserts (2)
Bread (1)
Beverage (1)

Dinner:
Soup/Salad (1 ea)
Entrees (2)
Vegetables (2)
Starch (2)
Desserts (2)
Bread (1)
Beverage (1)

Ziying Tan

Monday

Tuesday

Wednesday

Thursday

Friday

1. *Kiwi
2.Apple Juice
1.Banana oatmeal
2. Asst. Cold Cereal
1.Waffle
2.Cheese omelette
1.Muffins
2.Bacon
3.Strawberries
4. Asst. Toast
C.T.M.

1.Pear
2.*Vitamin C fortified
Pineapple Juice
1.Oat porridge
2. Asst. Cold Cereal
1.Boiled eggs
2. Cheese and Ham
breakfast Sandwich
1.Included in Breakfast
Sandwich
2.Yogurt
3.Melons
4. Asst. Toast
C.T.M.

1.Apple
2.*Orange-Mango Juice
1.Multi grain cereal
2. Asst. Cold Cereal
1.French Toast
2. Breakfast Burritos
1.Turkey Ham
2.Sweet roll
3.Meixican Beans
4. Asst. Toast
C.T.M.

1.Banana
2.Grape Juice
1.Hot Cinnamon Wheat
Cereal
2. Asst. Cold Cereal
1.Whole wheat crepes
2. Cheese Wrap
1. Lyonnaise Potatoes
2.Pork sausage
3.Blueberries
4. Asst. Toast
C.T.M.

1.*Orange
2.Peach Juice
1.Baked Apple Oatmeal
2. Asst. Cold Cereal
1.English Muffins
2. Honey nut Pancakes
1.Included in English Muffins
2.Hash Browns
3.Cinnamon Rolls
4. Asst. Toast
C.T.M.

1.French onion soup

2.Corn Salad
1. Veggie Burgers with
mushrooms
2.Sweat&Sour pork
1. **Roasted carrots
2.Stir fired Lettuce
1.Steamed Rice
2.Included in veggie burger
1. Banana cake
2.Vegan cupcakes
1.Asst. Bread
C.T.M.

1.Turkey Chili Soup

2.Tofu&Spinach Salad
1.Teriyaki beef burger
2.Chicken fajitas
1.Grilled artichokes
2.Braised Napa cabbage
1.Included in Chicken fajitas
2. Included in beef burger
1.Cherry squares
2.Brownie
1.Asst. Bread
C.T.M.

1.Beef Barley Soup

2.Caesar salad
1. Hot Dog with Chill
2.Baked Spinach
Penne(with/with out
cheese)
1. Steamed green beans
2.Ranibow Chard Saut
1.Included in hot dog
2.Penne From entree2
1. Pumpkin cake
2.Mango pudding
1.Asst. Bread
C.T.M.

1.Cabbage soup
2.Fresh mushroom and
parsley salad
1.Tofu chow mein with
Lettuce
2.Fettuccine alfredo
w/turkey
1.Lettuce from entre 1
2.Celery stir fry
1.Inclued in tofu chow mein
2.Included in fettuccine
alfredo w/turkey
1.Chilled Lemonade Dessert
2.Strawberry Oat Bars
1.Asst. Bread
C.T.M.

1.Clam chowder
2.Greek Salad
1.Whole wheat spaghetti
w/ sausage
2. Grilled pork chops
1. Steamed cauliflower
2. Sauteed Green
Cabbage
1.Egg Noodles
2.Included in whole wheat
spaghetti w/sausage
1. Orange cake
2.Vanalia ice cream
1.Asst. Bread
C.T.M.

1. Tomato Soup
2.Coleslaw Salad
1. Chicken Salad Sandwich
2.Spinach and Pine Nut
pasta
1. Celery from Chicken
salad sandwich
2. Steamed Bok choy
1. Included in Spinach and
Pine Pasta
2.Ranch Potato
1. Strawberry Cheesecake
2.Forzen plain yogurt
1. Asst. Bread
C.T.M.

1.Minestrone Soup
2.Potato Salad
1.Black beans Burrito
2. Stir fried spinach with tofu
1.Sauteed Asparagus
2. Included in stir fried
spinach with tofu
1.Bow tie pasta
2.Included in black beans
Burrito
1. Strawberry shortcake
2.Ginerbread Cookie
1. Asst. Bread
C.T.M.

1.Roasted vegetable Soup

2.Shrimp salad
1.New York steak
2.Turkey Sandwich
1.**Roasted Butternut
Squash
2. Lettuce Included in
Turkey Sandwich
1.Brown rice
2.Included in Turkey
sandwich
1.Almond tiramisu
2.Blueberry-lemon tart
1. Asst. Bread
C.T.M.

1.Split pea soup

2.Tuna salad
1.Pad Thai (with/ without
meat)
2.Gilled artichoke chicken
breast
1.*Steamed peas
2. Red pepper from entre
1
1.Macaroni
2.Rice noodles Included in
Pad Thai
1.Passionfruit Mousse
2.Raspberry crisp
1. Asst. Bread
C.T.M.

1.Ham and potato soup

2.Fruit salad
1. Lamb&tomato casserole
2.Kung Pao chicken
1.Raw Cucumber
2. Steamed snap peas
1.Steamed brown rice
2.**Steamed Sweat potato
1.Carrot cake
2. Blueberry-orange parfaits
1. Asst. Bread
C.T.M.

C.T.M. = Coffee / Tea / Milk

*Vitamin C-containing food **Vitamin A-containing food

Regular Front-of the-House Extended Care Menu

* Non-Select Menu

Breakfast-Monday



Fruits Juice
Kiwi* Apple Juice

Hot Cereal
Banana Oatmeal with brown sugar*

Cold Cereal
Corn Flakes*
Rice Chex

Entre
Cheese Omelette with Herbed Cream
Whole-grain Waffles with sliced strawberries*

Sides
Fired American-style Bacon
Buttermilk Muffin*
Strawberries included in waffle

Toast
White toast
Whole wheat toast*

Beverages
Coffee*/ Tea/ Milk
Cappuccino*
Caf latte
Cold 2% milk
Cold skim milk
Cold soymilk
Herbal tea


Condiments
Salt/Pepper/Sugar

Lunch-Monday

Soup & Salad
French onion soup
Fresh chicken and Corn Salad*

Entre
Veggie Burgers with grilled Mushrooms*
Sweet and Sour Pork with Green Pepper

Vegetables
Roasted carrots*
Stir-fried garlic lettuce


Starch
Steamed White Rice
Spaghetti with Zucchini and garlic*

Desserts
Sour Cream Banana Cake
Vegan chocolate cupcake*

Bread
French roll
Whole grain roll*

Beverage
Coffee/Tea*/Milk
Cappuccino
Caf latte
Cold 2% milk
Cold skim milk
Herbal tea*

Condiments
Salt/Pepper/Sugar

Dinner-Monday

Soup & Salad
Classic tomato soup
Fresh Polynesian Coleslaw salad*

Entre
Chicken salad Sandwich with avocado*
Spinach and Pine Nut Pasta with olive oil

Vegetables
Steamed Bok Choy*
Saut Broccoli

Starch
Vegetable pancake
Original Ranch Roasted Potatoes*

Desserts
Strawberry Cheesecake
Frozen plain yogurt*

Bread
French roll
Whole grain roll*

Beverage
Coffee/Tea/Milk
Cappuccino
Caf latte
Cold 2% milk*
Cold skim milk
Herbal tea

Condiments
Salt/Pepper/Sugar

*Non-Select Menu

Breakfast-Monday

Fruit Juice
Peeled Kiwi Apple Juice*

Hot Cereals
Banana Oatmeal with Brown sugar*

Cold Cereal
Corn Flakes*(With milk)
Rice Chex

Entre
Whole-grain Waffles with Sliced Strawberries
(Add Maple syrup)*
Cheese Omelette with Herbed cream

Sides
Fried American-Style Bacon
Buttermilk Muffin
Sliced Strawberries included in Waffles*

NO Toast*

Beverages
Coffee*/ Tea/ Milk
Cappuccino*
Caf latte
Cold 2% milk
Cold skim milk
Cold soymilk
Herbal tea

Condiments
Salt/Pepper/Sugar

Soft Front-Of-the-House Extended Care Menu

Lunch-Monday

Soup & Salad
French onion soup with thin sliced onion*
Fresh chicken and corn salad

Entre
Veggie Burgers with grilled Mushrooms
Thin sliced Sweet and Sour Pork with Green
pepper*

Vegetables
Roasted grated carrots
Stir-fried garlic tendered lettuce leaf*

Starch
Steamed white rice*

Spaghetti with Zucchini and garlic

Desserts
Banana Pudding*
Crme Brulee

Bread
Assorted Bread (Soft and Moisture) with choice of
butter/ fruit Jelly*

Beverages
Coffee/ Tea*/ Milk
Cappuccino
Caf latte
Cold 2% milk
Cold skim milk
Herbal tea*

Condiments
Salt/Pepper/Sugar

Dinner-Monday

Soup& Salad
Classic tomato soup (with diced tomato)*
Fresh shredded Polynesian coleslaw salad

Entre
Chicken salad Sandwich with avocado add ranch
source
Grilled Salmon with Honey soy Marinade*

Vegetables
Saut small chopped Broccoli
Steamed Bok Choy leaf*

Starch
Mashed Potatoes*
Vegetable pancake with mayonnaise

Desserts
Strawberry Cheesecake (no crust)*
Light frozen plain yogurt

Bread
Assorted Bread (Soft and Moisture) with choice of
butter/ fruit Jelly*

Beverages
Coffee/ Tea/ Milk*
Cappuccino
Caf latte
Cold 2% milk
Cold skim milk*
Herbal tea

Condiments
Salt/Pepper/Sugar

Back-of-the-House Menu
Regular Diet
Breakfast
Juice
Fruit
Hot Cereal

Portion
8 fl.oz
1 cup
1cup(10oz)

Cold
Cereal
Entres

cup

Food Item
Apple Juice
Kiwi
Banana Oatmeal with brown
sugar
Corn Flakes with cold 2% milk

7dia(75g)
Syrup:1/4cup

Whole- grain waffles with sliced

strawberries

60g
2oz

Cheese Omelette with Herbed

Cream
Sliced Strawberries

1/2oz

Fried American-style Bacon

Sides

Bread
Lunch
Soup

2oz
1slice(38g)
Portion
8 fl.oz

Buttermilk muffin
Whole wheat toast
Food Item
French Onion Soup

Salad

3oz

Fresh Corn and chicken Salad

Entres

Bun:2oz
Veggie:3oz
Mushroom:1
oz
3oz

Veggie burger with grilled

mushrooms

Sweet and Sour Pork with Green

Pepper

Vegetables

3oz

Stir-fried garlic lettuce

Starch

3oz
3oz

Bread

3.5oz
2oz
2.5oz
1 each (30g)

Roasted carrorts
Spaghetti with Zucchini and
garlic
Steamed white rice
Vegan chocolate cupcake
Sour Cream Banana cake
Whole grain roll

Dinner
Soup

Portion
8 fl.oz

Food Item
Classic Tomato Soup

Desserts

Soft Diet Modifications

Food Item
Apple Juice
Peeled Kiwi
Banana Oatmeal with brown
sugar
Corn Flakes with cold 2% milk
Whole-grain waffles with thin
sliced strawberries (Add maple
syrup)
Cheese Omelette with extra
Herbed Cream
Thin sliced strawberries (<1
inch)
Thin sliced Fried American-style
Bacon
Buttermilk muffin
No toast
Food Item
French Onion Soup with thin
Sliced onion
Sliced & Tendered Chicken and
Corn Salad(<1inch diet)
Veggie Burger with grilled
mushrooms with mayonnaise

Thin Sliced Sweet and Sour pork

with small chopped green pepper
(<1 inch)
Stir-fried garlic tendered lettuce
leaf
Roasted grated carrots (<1 inch)
Spaghetti with Zucchini and
garlic
Steamed white rice
Crme Brulee
Banana pudding
Soft and moisture bread with
butter/ fruit jelly
Food Item
Classic Tomato Soup (with diced

Salad

3oz

Fresh Polynesian Coleslaw Salad

Entres

6.5oz

Vegetables

3oz

Chicken salad sandwich with

avocado
Spinach and pine nut pasta with
olive oil
Saute Broccoli

Starch

3oz
3oz

Steamed Bok Choy

Vegetable pancakes

Desserts

2oz
5oz
1each (125g)

Original Ranch Roasted Potatoes

Frozen plain yogurt (low fat)
Strawberry Cheesecake

Bread

1each (30g)

Whole-Grain Roll

5oz

Portion

Item
8 fl.oz
Cappuccino
8 fl.oz
Caf latte
Condiments/Accompaniments
Portion
Item
1 tsp
Sugar
packet
1 tsp
Pepper
packet
1 tsp
Salt
packet
1Tbsp
Butter
packet

Portion

8 fl.oz
8 fl.oz
Portion

1 oz
Packet
1 oz
packet
1 oz
packet
0.5 oz
packet

Item
Cold skim milk
Herbal tea
Item
Fruit Jelly
Mustard
Mayonnaise
Honey

<1 inch tomato)

French shredded Polynesian
coleslaw salad(with grated
<1 inch Carrots)
Chicken Salad Sandwich with
avocado & add ranch source
Grilled Salmon with Honey soy
Marinade
Saute small chopped(<1 inch)
Broccoli
Steamed Bok Choy Leaf
Thin cut Vegetable pancakes
with mayonnaise
Mashed potatoes
Light frozen plain yogurt
Strawberry Cheesecake (no
crust)
Soft and moisture bread with
butter/ fruit jelly
Portion

8 fl.oz
8 fl.oz
Portion

1 Tbsp
packet
0.3oz
packet

Item
Cold 2%milk
Cold soymilk
Item
Margarine
Low fat creamer

Ziying Tan
5/5/2014

Menu Overview
1) A skilled and high quality foodservice facility is to provide proper
nutritional meal plans for every client in a nursing home. My mission is only to
emphasize on the safety and healthy of every food I serve, but also the variety and
quality of the foods for different ethnic groups. I would like to serve some fusion
foods in order to have my clients to know and try various food cultures.

2) Elderly who have Alzheimers disease and over 65 years of age are the
target population of this nursing home. My nursing home is very welcome to have
different ethnic groups to join us. Also, my nursing home is private and provides
adequate foods in order to satisfy every patient. Therefore, the majority of my
clients are middle class people whom their relatives are willing to pay to have the
outstanding service.

3) Elderly who has Alzheimers disease do not have many constrains in their
meals except the ones who also have diabetes or hypertension. I provide the
patients basics care in meals; such as avoid high sodium in foods. But for patients
who also have other condition, we need to provide personal diet for them. One
important thing is to pay attention is patients who have Alzheimers disease often
forget their mealtime. In order to avoid them overeating or undereating problems,
we need to monitor their mealtime and make sure they have enough foods for the
day.

4) Since my nursing home is private, I need to make sure the quality of every
food I serve. There isnt any serious financial limitation for my foodservice facility
because the meal plans for the elderly who have Alzheimers disease can be simple
as white bread (high glycemic) in order to support the brain. I dont need any more
additional expensive food to include in their diets.

5) Since our patients are all elders, I try to make many foods to be soft and
easy chewy, for example, steaming would be a great cooking method to prepare
meals for elderly. However, this is a private nursing home with multi-ethnic people,
I provide different kinds of cooking utensils and special equipment in order to
prepare various types of food, for instance, Chinese food, I need a wok to cook for
the sweet and sour pork.

6) For the menu plan I made, I try assign different foods everyday avoiding
patients who have Alzheimers disease keep thinking they stay on the same day
because same food items would tend to confuse them. For every food item, I have
considered their popularity, preparation and cooking time, cooking methods, and
nutritional content. For popularity, I need to provide foods that are common and
classic, because elderly at their age are hard to accept new styles of food. For
preparation and cooking time, I cant provide too complicate food items because I

need to prepare and serve the meals on time in order to avoid patients overeat or
undereat. For cooking methods, within a week, I provide different cooking methods
to cook various foods because elderly also want to have something different other
than just steaming foods everyday. For nutritional contents, I allocate nutrient
enrich foods into different times of the day so that it will not be overloaded for
elderly to consume. As you can see, for breakfasts, I would like to have fresh fruits
blended to supply the elderly because it will be more fresh and nutritional.
Therefore, I need to precisely consider on the portion control because fresh fruit
juice will be the edible potion quantity. Moreover, I can limit the cost of food by
using any leftover to make different foods for later the day; for example, the leftover
of peach for making juice can be also use to make peach frozen yogurt. Additionally,
by ensuring the high quality of food, I have to prepare fresh vegetable for every meal
regarding of their health benefits. So for fresh vegetable, I have to carefully watch
out their storage place and storage temperature avoiding rotten. Furthermore, ice
cream need to deliver well before their dessert time so I would like to prepare ice
boxes to retain the cold temperature for the Ice cream.

7) The presentation of each plate will be delightful, which contains different
colors of the foods. Different colors of food in a plate will be extremely important
because this makes elderly to have appetite and happy to see the food. The different
colors of components also contribute nutritional contents. Therefore, I would like to
have different colors of trays to serve different foods. I will set a specific mealtime
and have them sit down and eat together, but they will have their own plates to eat.
And I will serve the each category of food in order so that elderly can expect they
will have next and limit their intake for each one.

8) According to The Alzheimers Diet, it states that patients who have
Alzheimers disease are recommended to have enrich protein foods and vegetables
that have low glycemic carbohydrates in order to support the long term brain health
(Isaacson, 2013). In my menu, I have tuna salad, which contains protein high in DHA.
Also, I have some berries such as blueberries and strawberries that are benefit to
my patients in my menu plan. For every vegetable I have in my menu plan, it is
common to see that most of the vegetable should be steamed because this is the best
way to prevent nutrients loss in vegetable. For starch, I always provide the enrich
starch food because my patients need enough energy in order to have their brains
function well. Overall, I plan enough amount of every portion of foods for elderly to
have adequate intake of every essential nutrients.

Reference
Allrecipe (2014):Roasted Butternut; Grilled pork chops; Minestrone soup; Chicken
fajitas; Breakfast burritos
http://allrecipes.com/
Foodgawker (2014): Lamb&Tomato casserole; Fettuccine alfredo w/ turkey;
Cherry squares; Pumpkin cake; Raspberry crisp

http://foodgawker.com/

Isaacson, Richard (2013): The Alzheimers Diet

http://mariashriver.com/blog/2013/02/the-alzheimers-diet-richard-
isaacson/

Ziying Tan
FSM120
Menu Project#2
Nutrient Analysis

According to the spreadsheet of Roberts regular diet, it lists all macronutrients and
micronutrients in amounts and the recommended values. The total calories of the diet are
2717.77kcal, which exceeds the recommended value (2073.95kcal). This means that
Robert will gain potential weight if he keeps eating this diet for a long period of time,
because the total energy expenditure is less than the energy intake from food. Roberts
carbohydrate intake value of this diet is 378.79g, which exceeds the recommended value
(285.17g). Furthermore, Roberts protein intake value of this diet exceeds the
recommended value. Another big concern of this diet is the total fat and saturated fat is
over the recommended intake values because this might cause the patient to experience
the risk of cardiovascular diseases. Thus, in order to prevent this, the amount of fat content
should be reduced; for example, use olive oil to cook food and serve skim milk is suggested.
As a result, Robert should reduce the food that contains high contents of carbohydrate,
protein and fat. For instance, if Robert has a veggie burger with grilled mushrooms for his
lunch entre, then it is recommended that he doesnt need to eat any vegetable and starch
from the menu. This is because veggie burger has the buns and vegetable, which can meet
the recommended values of day. Robert also needs to be aware of the sodium content
because the value of this diet exceeds the recommended value. So Robert should eat food
that has less sodium. On the other hand, Roberts dietary fiber intake value exceeds the
recommended value, but which is no harm is caused for elderly since they are at risk of
constipation. There are some micronutrients that are inadequacies, such as niacin,
folate/folic aid, potassium and zinc. Therefore, it is suggested to eat more meat and whole
grain food for Robert in order to improve those values.

According to the spreadsheet of Roberts dysphagia diet, it lists all nutrients and the
recommended values. Similar with the regular diet analysis, the total calories,
carbohydrates, total fat, saturated fat, protein and sodium exceed the recommended values.
Robert should also be aware of the foods from soft diet that have high contents of fats,
protein, sodium, and carbohydrates. But these values are obviously lower than the values
in the regular diet, which means the specific cooking methods and food preparations of this
soft diet are helpful and healthier. On the other side, Roberts fiber intake value is under the
recommended value, which he needs to take action and eat more fiber-enriched food like
vegetable and fruit. There are also some micronutrients in this diet that are inadequacies
like the regular diet, such as vitamin A, D, Niacin, folate/folic adic, potassium, and zinc. Aslo,
the water (fluid) intake is less than the recommended value, and Robert should try to drink
more water and beverage. Thus, it is recommended that Robert should eat more tender
meat, whole grain food, vegetables, and consume milk that is enriched in vitamin A and
vitamin D with calcium fortified cereal.

Comparing both diets to the recommendations, the adequacies and the inadequacies
are similar between the two diets because there are similar food items in both diets.
However, some of the food items in dysphagia diet are modified to meet the requirements,
so there are some differences between the intake values. In conclusion, after analyzing the
nutrient reports, dysphagia diet and regular diet are needed to improve further.

References
Cheskin, J. L., & Schaefer, C. D. (Sep 18, 1998) Constipation in the elderly. American Family
Physician Website. Retrieved from
http://www.aafp.org/afp/1998/0915/p907.html

Corleone, J. (Feb 19, 2014). Diets for patients with dysphagia. Livestrong Web. Retrieved
from http://www.livestrong.com/article/315485-diets-for-patients-with-
dysphagia/