Theme Meal Summary

#1.
The Eddy Heritage House follows a policy called resident-centered dining. This means that residents are consistently interviewed for their food preferences and they are then honored. Part of the resident-centered dining policy also involves providing a home-like environment with as many on-site prepared foods as possible using pantry goods. My rotation at The Eddy Heritage House began just as their Spring/Summer menu cycle was coming to an end. For this reason, the development of the Fall/Winter menu cycle became my project. The first step to creating the Fall/Winter menu cycle was to download the a suggested menu cycle from Webtrition, the nutritional program used by The Eddy Heritage House and run by Morrison Management. After reviewing the proposed menu, it is written on a jumbo excel sheet to present to the president and vice president of The Eddy Heritage's resident council meeting. At this meeting, the new menu is reviewed day-by-day and changes are made according to the residents' desires, which have been reported to the president and vice president before the meeting . After input from the residents, modifications are made to the menu on both the spreadsheet and in Webtrition and presented to the cooks. The cooks examine it for production and cost/waste purposes. After their input, any further modifications are made to the spread sheet and in Webtrition. Nutrient analysises can then be run so that the dietary department can review them. If the menu is nutritionally balanced and meets the needs of the residents, the menus can be signed off, finalized and printed. Due to the resident center dinning policy, when I had the opportunity to meet with resident council to listen to what they wished see on the next menu cycle, I made sure to use their input to make final menu item choices. Understanding the menu from the cooks perspective was extremely important as well. The cook knows how to time meal preparation so producing daily meals for the residents is successful. For example, on one day, there was too much preparation for the cold prep worker to accomplish in their allotted time. Therefore, some menu items needed to be switched around to fix this issue. The executive chef, who does the ordering, was also helpful in determining ways to decrease cost and waste. For example, over the course of one week, both baked potatoes and potato chowder were on the menu. To utilize the leftover baked potatoes, the chef requested the potato chowder be the soup the following day. Discussion with dietary staff also resulted in altering the menu so that dietary guidelines were met each day. Some days an addition or subtraction was necessary to ensure that nutrient needs for the given population were met daily. When selecting the menu for my theme meal, Home for the Holidays, I based it off of a program Morrison Management has through Webtrition called My Marketing Plan. In this program, residents have a theme meal every month that eventually allows them to experience cuisines from all parts of the world over the course of one year. My Home for the Holidays meal replicates the traditional American home-cooked meal/comfort foods around the fall/winter holidays. After coming up with my proposal for the menu, I discussed it with the Food Service Director, the cooks, and the dietary department. Many of the staff have worked at The Eddy Heritage House for years and are familiar with the residents likes and dislikes. Taking feedback into account, my menu was approved and I talked further with the executive

chef to create productions sheets and about methods that could be used to potentially reduce cost and waste, such as incorporating the Trim Trax program (see #4) . Also, to decrease cost and waste, the recipes were altered to fit the needs of The Eddy Heritage House. In doing this we ensured that we would only order what was necessary for the theme meal. We also carefully reviewed the products that would need to be ordered and choose to purchase items that were lower in cost and could potentially be used for a different meal later on. For example, the any leftover turkey was going to be utilized in a turkey noodle soup that was on the menu the following day. Any food that could be purchased from a sustainable food source was also used in the Home for the Holidays Meal. Due to the season there was limited availability of fresh produce, but the apples for the pies were purchased from a local apple orchard. *To view before and after menu cycles see additional documents Old Fall Winter Menu and New Fall Winter Menu documents uploaded to moodle.

#2.
See additional document Special Theme Meal Week Menu uploaded to moodle.

#3.
The Eddy Heritage House is a long term care nursing home facility. The residents that live here are at varying stages in their aging processes, nutritional needs, and health concerns. In general, the elderly population has different healthcare goals and needs than that of a middle aged adult. With the older population, maximizing and maintaining functional status and quality of life become the priority objective. Nutrition specific goals should be to provide health promotion through the food and beverages offered at meals and snacks and nutrition education for their age group. Each resident must be viewed as an individual as their metabolism and activity levels decrease, any chronic diseases need to be managed, their home environment changes, loved ones are lost, and any other variables that may impact their food and nutrient intake. At The Eddy Heritage House, the DRIs for older populations are used as general guidelines. However, the food served is viewed as an essential component for quality of life. Food intake typically declines due to changes in appetite and taste. Therefore, offering residents meals which honor their preferences and encourage them to eat, as well as provide them with socialization opportunities is of higher value. When designing the menu for the Home for the Holidays Theme Meal, my primary focus was to include food from all food groups, but to enhance the menu by making it specialized for the fall season. The foods selected are those that would be typically served at family gathering around Thanksgiving time. The appetizer of the theme meal was a spiced-pumpkin soup. This was followed by the choice of roasted turkey or pork tenderloin. Both were offered with cranberry sauce and gravy. The two starch options were mashed potatoes or bread stuffing. Challah bread was offered as a secondary starch. The vegetable options consisted of green bean casserole or pineapple glazed carrots. The meal was rounded out with a slice of homemade apple pie. The Home for the Holidays theme meal was well-balanced in the sense that it provided a food from every food

group. If a resident were to select the pumpkin soup, turkey with cranberry sauce and gravy, mashed potatoes, green bean casserole, Challah bread, and apple pie, they would be getting a serving of protein, 2 servings carbohydrates, 2 vegetables, 2 fruits and some fats. Similarly, if they choose the pumpkin soup, pork tenderloin with cranberry sauce and gravy, bread stuffing, carrots, Challah bread, and apple pie, they would get the same exchanges. The Home for the Holidays menu provides more calories, fat, protein, and micronutrients than a typical lunch time meal due to the nature of the meal. Before the theme meal, the menu options were chicken teriyaki, fried rice, broccoli, a wheat roll, and double chocolate cake, or pork tenderloin, red potatoes, dilled carrots, a wheat roll, and double chocolate cake. As far as food groups, the theme meal and meal being replaced are identical with only a few exceptions. The pumpkin soup, cranberry sauce, and gravy are editions to the theme meal to make the meal special and intentionally different from the typical lunch meal. The preparation of the green bean casserole is also not a food generally served; it would usually be plain green beans. A soup is always served at dinner time, but because there is a soup served for the holiday theme meal at lunch, it will not be served at dinner. With these editions to the normal lunch meal, it is expected that the overall calories, fat, protein, etc. will all be higher. For some residents, the extra nutrients can actually be beneficial. It is not uncommon for the elderly to be at risk for malnutrition. Some residents use supplements on a daily basis because they have difficulty eating foods. For these residents in particular, extra calories, fat, and protein are welcomed. Modifications can be made to the theme meal for those on therapeutic or mechanically altered diets. For example, those on the consistent carbohydrate diet can have piece of pie instead of a whole and/or opt to not have the Callah bread. Another example may be for a pureed diet, where the foods offered can be pureed and thickened by kitchen staff. The extra fiber being offered may help those residents who have difficulty passing bowel movements. It is also important to remember, that the residents have options in what and how much they choose to eat personally. Part of long term care is allowing residents to eat as they wish and delight in the comfort of foods, so long as it does not jeopardize or put their health at risk. The idea of the Home for the Holidays theme meal was to provide an exciting meal and event for the residents to enhance their daily lives. The exact nutritional content of the meal was not necessarily the top priority, so long as it was well-balanced and could meet the needs any given resident. The room was fully decorated with tablecloths, folded cloth napkins, and fall center pieces . The residents had an opportunity to socialize with other residents and have a cheerful, fun day. The theme meal was a special day for the residents to enjoy a homecooked meal that could potentially provide them with familiar smells and tastes of their lives before coming to live at The Eddy Heritage House. *For One-Week Menu Analysis, Theme Meal Menu Analysis, Comparison of Theme Meal to Replacement Meal - Option 1 and Comparison of Theme Meal to Replacement Meal - Option 2, see additional documents uploaded to moodle.

#4.

The Eddy Heritage House currently participates in a few programs to reduce cost/waste and protect the environment. There are two that I choose to incorporate into my theme meal. The first is called Trim Trax. In this program, the cooks put all food trimmings into containers with measuring marks on the outside. Trimmings will generally come from produce such as rinds of fruit, peels off of carrots, etc. By collecting all waste and measuring the total, the head chef can monitor how much edible food is being wasted. The program essentially allows the facility to determine how much food being purchased is actually being unutilized as food for the residents. The trimmings are then taken to a pig farm and used to feed the pigs. The second is ordering as much as possible from sustainable food sources. Whenever possible, The Eddy Heritage House orders from local farms vs. Sysco where the majority of their food supply comes from. Using Trim Trax in my theme meal was very easy. The kitchen staff is already trained in the procedures. When talking to the kitchen staff about the program, they said they enjoyed being able to physically see the waste and know that they are making a difference by keeping track of it. Vegetable scrapes for the pumpkin soup, and peels from the cranberry sauce, mashed potatoes, carrots, and apples for the pie, easily filled two containers. The waste was recorded into the online program where it will be calculated into a total monthly report for The Eddy Heritage House. Using sustainable foods in my theme meal was not as easy. Due to the season (fall/winter), many farmers are done harvesting. The majority of produced used in my theme meal ended up coming from Sysco. However, I was determined to incorporate sustainable foods into my theme meal, and therefore, purchased apples for the pies from a local apple orchard. An added bonus to this decision, was that the apples from the orchard ended up being slightly less expensive than ordering a case from Sysco by about five dollars.

#5.

Event Posters

Event Photos

#6.

THEME MEAL BUDGET

Food/Ingredients Onions, Yellow Onions, Red Garlic, Clove Carrots Celery Green Beans, French Mushrooms Potatoes, Yellow Apples, Red Delicious Oranges, Navel Lemons Thyme Rosemary Mint Allspice Cinnamon Cayenne Pepper Thyme Poultry Seasoning Salt Salt White Pepper Black Pepper Black Pepper, Fine Ground Garlic Water Chestnuts French Fried Onions Chicken Base Soup, Cream of Specifications Fresh, Produce Fresh, Produce Fresh, Produce Fresh, Produce Fresh, Produce Fresh, Produce Fresh, Produce Fresh, Produce Fresh, Produce Fresh, Produce Fresh, Produce Fresh Herb, Produce Fresh Herb, Produce Fresh Herb, Produce Ground, Spice Ground, Spice Spice Dried, Crumbled, Spice Seasoning Iodized, Seasoning Kosher, Seasoning Seasoning Ground, Seasoning Seasoning Chopped in Oil, Pantry Canned, Sliced, Pantry Canned, Pantry Low Sodium, Pantry Canned, Pantry Market Unit Size 1/50lb 1/25lb 4/5lb 1/50lb 1/24 CT 2/5lb 1/10lb 1/50lb 1/40lb 1/72 CT 1/12 CT 1/1lb 1/1lb 1/4oz 6/1lb 1/12oz 6/14oz 1/12oz 6/12oz 1/25lb 12/3lb 6/18oz 6/18oz 1/14oz 6/32oz 6/#10can (105oz/can) 6/24oz 6/1lb 12/50oz Quantity Needed 5 7/8 lb 2 1/2 lb 2.6 lb 16 lb 5 CT 10 lb 1 lb 16 lb 11 1/4 lb 15 CT 1 CT 0.16 lb 0.19 lb 2 2/3 oz 0.01 lb 24 oz 0.08oz 0.08oz 0.08oz 0.10lb 0.05lb 0.23oz 0.56oz 0.05oz 0.35oz 1/2 cup (4oz) 10 oz 15 oz 2 #3cyl Market Unit Cost $19.26 $15.78 $24.61 $13.64 $28.89 $20.65 $16.21 $18.76 $18.73 $30.93 $9.17 $8.51 $7.92 $4.97 $68.37 $13.23 $40.45 $15.34 $60.99 $4.37 $16.44 $116.33 $74.44 $31.40 $33.56 $27.20 $65.10 $35.60 $33.87 Total Cost (price per amount Used) $2.23 $1.58 $3.20 $4.36 $6.02 $10.65 $1.62 $6.00 $5.27 $6.44 $0.76 $1.36 $1.50 $3.31 $0.11 $26.46 $0.04 $0.10 $0.07 $0.02 $0.02 $0.25 $0.25 $0.11 $0.06 $0.17 $4.52 $5.56 $5.19

Mushroom Honey Pumpkin Apples Pineapple Juice Brown Sugar Brown Sugar Sugar Flour Yeast Cornstarch Oil Oil Oil Margarine Bread Cranberries Pie Shell/Topper Eggs Milk Milk Cheese Yogurt Butter Turkey Breast Pork Loin Pantry Canned, Pantry Sliced, Canned, Pantry 100%, Canned, Pantry Light, Pantry Dark, Pantry Granulated, Pantry Bread, Pantry Active Baker's, Dry, Pantry Pantry Olive/Canola Blend, Pantry Olive, Pantry Vegetable, Pantry Liquid, Zero TF, Pantry White, Frozen Whole, Frozen 10" , Frozen Grade A, Large, Dairy 2%, Dairy Whole, Dairy Sharp Cheddar, Shredded, Dairy Plain, Fat-Free, Dairy Salted, Solid, Dairy Roast, French Cut, Meat Roast, Boneless, Meat 12/12oz 6/#10can (105oz/can) 6/#10can 12/46oz 12/2lb 24/1lb 8/5lb 2/25lb 12/2lb 24/1lb 6/1gal 6/1gal 2/17.5lb 3/1gal 8/32oz 1/20lb 24/set 1/30doz (360eggs) 9/.5gal 12/32oz 1/10lb 6/32oz 36/1lb 4/8lb AVG 2/13lb AVG

cans (46oz/can) 2 3/8oz 138 2/3oz 5 #10cans 21 1/3oz 3 5/8 lb 2 lb 12 1/4 lb 7 3/4lb 0.36lb 3.3 lb 1/8gal 0.02gal 1.72lb 0.32gal 70oz 7 1/2 lb 15 sets 31 eggs 1 1/8 gal 6oz 1/4lb 18oz 2 7/8 lb 32 lb 9 5/8 lb

$32.29 $43.11 $28.71 $26.30 $22.57 $21.58 $24.47 $15.73 $58.96 $16.83 $48.19 $36.43 $30.73 $28.39 $23.95 $22.76 $24.80 $37.24 $21.71 $15.50 $26.15 $13.92 $69.53 $95.04 $51.22

$0.53 $9.96 $23.93 $1.02 $3.41 $1.80 $7.49 $2.44 $0.88 $2.31 $1.00 $0.09 $1.51 $3.02 $6.55 $8.54 $15.50 $3.21 $5.43 $0.24 $0.65 $1.31 $5.55 $95.04 $18.96

TOTAL COST OF MEAL: $316.33 COST/PERSON: $2.64

Equipment Order
Kitchen
ITEM Oven Stove Steamer Sham Cambros Roasting Pans Heavy Duty Cooking Pots (various sizes) Mixing Bowls Hotel Pans (various sizes) Cookie Sheets Kitchen Knifes (various sizes) Measuring cups/spoons Serving Utensils Standard Cooking Utensils (spoons, whisks, etc.) ORDER/IN-STOCK In Stock In Stock In Stock In Stock In Stock In Stock In Stock In Stock In Stock In Stock In Stock In Stock In Stock In Stock

Other
ITEM Linen Tablecloths/Napkins (2nd/3rd Floors Only) Tables (2nd/3rd Floors Only) Chairs (2nd/3rd Floors Only) Standard Silverware Sets Plates Cups/Mugs Place Mats for Tray Service (4th Floor Only) Paper Napkins for Tray Service (4th Floor Only) Serving Trays (4th Floor Only) Insulated Meal Plate/Covers for Tray Service (4th Floor Only) ORDER/IN-STOCK Order In Stock In Stock In Stock In Stock In Stock In Stock In Stock In Stock In Stock

RECIPE COSTS
Ingredient Water Garlic, Chopped in Oil Onions, Fresh, Minced Chicken Base Pumpkin, Canned Ground Allspice Cayenne Pepper White Pepper Light Brown Sugar Honey Lemon Juice, Fresh 2% Milk, Gallon Cornstarch Cool Water Salt Fat-Free Plain Yogurt Amount 3 5/8 gal 4 tbsp 2 3/8 qt 9 5/8 oz 8 2/3 lb 2 3/8 tsp 1 1/8 tsp 2 3/8 tsp 3 5/8 lb 4 tbsp 2 3/8 tbsp 1 1/8 gal 2 3/8 lb 1 1/8 qt 2 3/8 tsp 1 1/8 lb (120 Servings) Purchase Case Cost Size n/a n/a 6/32oz $33.56 1/50lb 6/1lb 6/#10 6/1lb 6/14oz 6/18oz 12/2lb 12/12oz 1/12 CT 9/.5gal 24/1lb n/a 1/25lb 6/32oz $19.26 $35.60 $43.11 $68.37 $40.45 $116.33 $22.57 $32.29 $9.17 $21.71 $16.83 n/a $4.37 $13.92

PUMPKIN SOUP

Unit Cost n/a $0.09/tbsp $0.48/qt $0.37/oz $1.09/lb $0.12/tsp $0.08/tsp $0.18/tsp $0.94/lb $0.17/tbsp $0.25/tbsp $4.82/gal $0.70/lb n/a $0.00/tsp $1.16/lb

Total Cost n/a $0.43 $1.14 $3.56 $9.45 $0.29 $0.09 $0.43 $3.41 $0.81 $0.59 $5.42 $1.66 n/a $0.00 $1.31

TOTAL RECIPE COST: $28.56 TOTAL COST PER SERVING: $0.24

Ingredient Thyme, Fresh, Minced Rosemary, Fresh, Minced Minced Garlic Cloves, Fresh

Amount 12 Tbsp 12 Tbsp 1 cup

(80 Servings) Purchase Case Cost Size 1/1lb $8.51 1/1lb 4/5lb $7.92 $24.61

ROAST TURKEY

Unit Cost $0.27/tbsp $0.25/tbsp $0.62/cup

Total Cost $3.24 $3.00 $0.78

Oil, Olive Canola Blend Diced Carrots, Fresh Onions, Fresh, cubed Celery, Fresh, Chopped Ground Black Pepper Kosher Salt Turkey Breast, French Cut, Roast, RTC

2 cups 4 lb 1 lb 1 lb 1 1/3 tbsp 1 1/3 tbsp 32 lb

6/1 GAL 1/50lb 1/50lb 1/24 CT 6/18oz 12/3 lb 4/8lb AVG

$48.19 $13.64 $19.26 $28.89 $75.44 $16.44 $95.04

$3.01/cup $0.27/lb $0.39/lb $1.20/lb $0.12/tsp $0.005/tbsp $2.97/lb

$6.02 $1.08 $0.39 $1.20 $0.48 $0.02 $95.04

TOTAL RECIPE COST: $111.25 TOTAL COST PER SERVING: $1.39

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Ingredient Boneless Pork Loin Roast, Raw Crushed Garlic Cloves, Fresh Rosemary, Fresh, Chopped Kosher Salt Ground Black Pepper Amount 9 5/8 lb 3/8 cup 3/8 cup 2 3/8 tbsp 2 3/8 tsp (40 Servings) Purchase Case Cost Size 2/13lb AVG $51.22 4/5lb 1/1lb 12/3lb 6/18oz $24.61 $7.92 $16.44 $75.44 Unit Cost $1.97/lb $0.61/cup $3.96/cup $0.01/tbsp $0.12/tsp Total Cost $18.96 $0.23 $1.49 $0.02 $0.29

TOTAL RECIPE COST: $20.99 TOTOAL COST PER SERVING: $0.52

ROASTED TURKEY GRAVY

Ingredient Carrots, Fresh, 1 Pieces Celery, Fresh, Chopped Onions, Red, Chopped Oil, Olive Low Sodium Chicken Base Boiling Water Thyme Sprig, Fresh Cornstarch Cold Water Fine Ground Black Pepper Amount 2 qt 1 qt 1 qt 5 tbsp 3 1/3 tbsp 1 gal 10 ea 15 tbsp 1 qt 5/8 tsp (120 Servings) Purchase Case Cost Size 1/50lb $13.64 1/24 CT 1/25lb 6/1 GAL 6/1lb n/a 1/1lb 24/1lb n/a 1/14oz $28.89 $15.78 $36.43 $35.60 n/a $8.51 $16.83 n/a $31.40 Unit Cost $0.65/qt $2.41/qt $0.79/qt $0.02/tbsp $1.11/tbsp n/a $0.04/ea $0.02/tbsp n/a $0.37/tsp Total Cost $1.63 $3.01 $0.99 $0.10 $3.70 n/a $0.04 $0.30 n/a $0.23

TOTAL RECIPE COST: $6.67 TOTAL COST PER SERVING: $0.06

CRANBERRY RELISH
Ingredient Fresh Apples, Quartered Peeled Orange, Fresh, Quartered Cranberries, Frozen Granulated Sugar Amount 11 lb 15 ea (105oz) (120 Servings) Purchase Case Cost Size 1/40lb $18.73 1/72CT $30.93 Unit Cost $0.47/lb $0.06/oz Total Cost $5.29 $6.30

7 lb 5 5/8 lb

1/20lb 8/5lb

$22.76 $24.27

$1.14/lb $0.61/lb

$8.55 $3.43

TOTAL RECIPE COST: $23.57 TOTAL COST PER SERVING: $0.20

MASHED POTATOES
Ingredient Potatoes, Fresh, Peeled, Sliced, Lengthwise Whole Milk, Gallon Salt White Pepper Liquid Margarine, Zero TF Amount 16 lb (80 Servings) Purchase Case Cost Size 1/50lb $18.76 Unit Cost $0.38/lb Total Cost $6.08

cup 1 5/8 tbsp tsp 1 5/8 cup

12/32oz 1/25lb 6/18oz 3/1gal

$15.50 $4.37 $116.33 $28.39

$0.32/cup $0.00/tbsp $0.03/tsp $0.59/cup

$0.24 $0.00 $0.05 $0.96

TOTAL RECIPE COST: $7.33 TOTAL COST PER SERVING: $0.09

BREAD STUFFING
Ingredient Onions, Fresh, Chopped Celery, Fresh, Chopped Liquid Margarine, Zero TF Water Chicken Base Salt Ground Black Pepper Poultry Seasoning Thyme, Dried, Crumbled White Bread, Fresh, Cubed Amount 1 1/8 lb 1 1/8 lb 2 3/8 cup 3 5/8 qt 3 5/8 oz 1 1/8 tsp 1 1/8 tsp 1 1/8 tsp 1 1/8 tsp 4 lb (60 Servings) Purchase Case Cost Size 1/50lb $19.26 1/24 CT 3/1gal n/a 6/1lb 1/25lb 6/18oz 6/12oz 1/12oz 8/32oz $28.89 $28.39 n/a $35.60 $4.37 $75.44 $60.99 $15.34 $23.95 Unit Cost $0.39/lb $1.20/lb $0.59/cup n/a $0.37/oz $0.00/tsp $0.12/tsp $0.14/tsp $1.28/tsp $1.50/lb Total Cost $0.44 $1.35 $1.40 n/a $1.34 $0.00 $0.14 $0.16 $1.44 $6.75

TOTAL RECIPE COST: $11.62 TOTAL COST PER SERVING: $0.19

GREEN BEAN CASSEROLE

Ingredient Beans, Green French, Fresh Cream of Mushroom Soup, Condensed, Canned Mushrooms, Fresh, Sliced Liquid Margarine, Zero TF Water Chestnuts, Canned, Sliced, Drained Shredded Sharp Cheddar Cheese French Fried Onions, Canned Amount 11 3/8 lb 2 #3Cyl (103.5oz) (80 Servings) Purchase Case Cost Size 2/5lb $20.65 12/50oz $33.87 Unit Cost $2.07/lb $0.06/oz Total Cost $23.55 $6.21

1 1/8 lb 5/8 cup can#10 (21oz)

1/10lb 3/1 gal 6/#10

$16.21 $28.39 $27.20

$1.62/lb $0.59/cup $0.04/oz

$1.82 $0.37 $0.84

4 5/8 oz

1/10lb

$26.15

$0.16/oz

$0.74

11 3/8 oz

6/24oz

$65.10

$0.45/oz

$5.12

TOTAL COST PER RECIPE: $38.65 TOTAL COST PER SERVING: $0.48

CARROTS WITH PINEAPPLE SAUCE

Ingredient Carrots, Fresh, Sliced Granulated Sugar Pineapple Juice, 100%, Canned Cornstarch Liquid Margarine, Zero TF Mint Bunch, Fresh, Chopped Amount 8 lb 2 cups 2 2/3 cup cup 2/3 cup 2 2/3 oz (40 Servings) Purchase Case Cost Size 1/50lb $13.64 8/5lb 12/46oz 24/1lb 3/1gal 1/4oz $24.27 $26.30 $16.83 $28.39 $4.92 Unit Cost $0.27/lb $0.30/cup $0.38/cup $0.35/cup $0.59/cup $1.23/oz Total Cost $2.16 $0.60 $1.01 $0.18 $0.39 $3.28

TOTAL RECIPE COST: $7.62 TOTAL COST PER SERVING: $0.19

Ingredient Warm Water Active Bakers Yeast, Dry Pure Vegetable Salad Oil Egg Yolk, Pasteurized Bread Flour Salt Granulated Sugar

Amount 1 gal, 1 qt 5 oz 11 oz 1 lb, 9 oz (28 eggs) 7 lb, 12 oz 2 oz 11 oz

(150 Servings) Purchase Case Cost Size n/a n/a 12/2lb $58.96 2/17.5lb 1/30doz (360 eggs) 2/25lb 1/25lb 8/5lb $30.73 $37.24 $15.73 $4.37 $24.27

CHALLAH BREAD

Unit Cost n/a $0.15/oz $0.05/oz $0.10/egg $0.02/oz $0.01/oz $0.04/oz

Total Cost n/a $0.86 $0.58 $2.80 $2.48 $0.02 $0.46

TOTAL RECIPE COST: $7.20 TOTAL COST PER SERVING: $0.05

Ingredient Deep Dish Pie Shell, 10 Apples, Canned, Sliced Cornstarch Ground Cinnamon Dark Brown Sugar Granulated Sugar Salted Butter, Solid Butter, Softened Pure Vegetable Salad Oil Whole Egg w/ Citric Acid

Amount 15 sets 5#10can 7 oz 3 cup 2 lb 5 lb 1 7/8 lb 1 lb 2 cups 7 oz (3 eggs)

(120 Servings) Purchase Size Case Cost 24/Set $24.80 6/#10 24/1lb 1/12oz 24/1lb 8/5lb 36/1 lb 36/1 lb 2/17.5lb 1/30doz (360 eggs) $28.71 $16.83 $13.23 $21.58 $24.27 $69.53 $69.53 $30.73 $37.24

APPLE PIE

Unit Cost $1.03/set $4.79/#10can $0.04/oz $8.82/cup $0.90/lb $0.60/lb $1.93/lb $1.93/lb $0.44/cup $0.10/egg

Total Cost $15.45 $23.95 $0.30 $26.46 $1.80 $3.00 $3.62 $1.93 $0.88 $0.30

TOTAL RECIPE COST: $77.69 TOTAL COST PER SERVING: $0.65

#7.

Planning Schedule
Monday November 11th 2013
Cook pulls turkey and pork tenderloin; roast in oven; cool and store in refrigerator Cook deglazes pans used for pork and turkey and stores in refrigerator for gravy Cook cuts stale/dry bread into cubes for stuffing; wrap and store Cold Prep Worker prepares cranberry relish; stored in refrigerator Cold Prep Worker bakes pies; wrap and store in refrigerator

Tuesday November 12th 2013

COOK
8:00am 11:20am 11:20am 12:00pm Prepare soup on stovetop; allow to simmer. Prepare gravy; let simmer on back of stove. Prepare stuffing; bake; divide into 3 hotel pans for service; wrap; store in sham. Slice and pan turkey and pork tenderloin into hotel pans; wrap; store in refrigerator. Prepare green bean casserole in 3 hotel pans; bake; wrap; store in sham. Steam carrots; season; divide into 3 hotel pans; store in sham. Remove meat from refrigerator; heat in oven with stock; store in sham. Divide soup and gravy into 3 hotel pans; wrap; store in sham. Slice challah bread and put into baskets for 2nd/3rd floors. Put remaining slices into wax bags for 4th floor trays. Prepare mashed potatoes; divide into 3 hotel pans; store in sham. Transfer food to steam table. Take temperature of foods; record. Plate up 4th floor trays with 4th floor food service worker. Take temperature of remaining food; record.

COLD PREP WORKER

8:00am 8:30am 8:30am 9:00am Cut and plate pies for floors; store in refrigerator. Divide cranberry sauce into hotel pans (2nd/3rd floor) and into plastic cups with lids for 4th floor trays. Store in refrigerator. Continue with dinner prep and prep for following day. Lunch Load 2 food charts with prepared food from sham. Bring one to 2nd floor and the other to the 3rd floor. Put food into steam tables for food service worker to serve. Continue with dinner prep and prep for following day. During lunch service, answer phone for call downs; report orders to PM cook. Break Finish all cold prep for dinner and prep for following day. Check with supervisor.

9:00am 11:00am 11:00am 11:30am 11:30am 12:00pm

11:30am 1:00pm

1:00pm 1:15pm 1:15pm 2:00pm

FOOD SERVICE WORKER 2nd/3rd FLOORS

9:30am 10:45am Wash all tables; put on tablecloths. Set tables with silverware, napkins, cups and mugs. Fill all sugar, creamer, butter, and wet nap bowls; check salt and peppers. Lunch Break. Put lunch tickets out. Set up lunch beverages on cart and pour beverages based on tickets. Assist nursing staff with clothing protector when possible. Pour coffee as residents come in. When hot food comes up, take temperatures and record. Serve meals from steam table as nursing submits the residents meal tickets. Once all residents have been served, take ending food temperatures and record. Take all food out of steam table; turn steam table off; secure door in front of steam table. Bring hotel pans downstairs to dish dock. Break. Bus all tables upstairs; remove linen; wipe down. Clean steam table; drain water and wipe out. Clear all counter tops of dirty dishes, silverware, etc. Clean all dishes in dishwasher. Wipe all counters and cabinets. Reset all tables with placemats, napkins, silverware, mugs and cups. Make sure all food is put away, labeled and dated. Bring any leftover

10:45am 11:15am 11:15am 12:00pm 12:00pm 12:45pm

12:45pm 1:00pm 1:00pm 2:00pm

2:00pm 2:45pm

2:45pm 3:00pm

food down to kitchen. Fill steam table with water; turn back on; secure door in front of steam table. Check out with Supervisor.

FOOD SERVICE WORKER 4th FLOOR

11:15am 11:30am Begin setting up trays in kitchen for service. Get out butters, desserts, bread, special drinks/supplements, and condiments. Set up two coffee carts with one each regular and decaf; mugs, creamers, sugars, stirrers. Serve out trays with cook following meal tickets; cover plates and place in cambros. Bring cambros to the fourth floor for nursing staff to serve out. Visit residents in rooms to get their food orders for next day. Lunch. Bus all trays in 4th floor kitchen; organize silverware, cups/mugs, plates, bowls, trays, insulated plates and covers on carts. Bring down dishes to kitchen for dishwasher. Collect coffee carts, bring down to dishwasher. Clean 4th floor kitchen; wipe down all counters/cabinets. In kitchen restock catering-toyou-area (cereals, sugars, creamers, condiments, etc.). Check with supervisor. Take food from sham and deliver to 2nd and 3rd floors. Place food into steam table. Bring plated desserts to 2nd and 3rd floors. Place onto serving cart and wheel into dining room for nursing staff. Work to keep dish dock clean; wash pots/pans and utensils from cooks. Clean hotel pans from steam table. Help cooks bring any call downs up to the floors. Clean all dishes brought down by 2nd and 3rd floor food service workers; put dishes away. Break. Clean dishes brought down by 4th floor food service worker; put dishes away. Clean all other dishes brought to dish dock. Wipe/clean down dish area. Record temperatures. Take out all trash. Check out with supervisor.

11:30am 12:00pm 12:00pm 12:15pm 12:15pm 1:00pm 1:00pm 1:30pm 1:30pm 2:30pm

2:30pm 3:00pm

DISHWASHER
11:30pm 12:00pm 12:00pm 12:20pm

12:20pm 12:45pm

12:45pm 1:30pm 1:30pm 1:45pm 1:45pm 3:00pm

#8.

HOME FOR THE HOLIDAYS POST-MEAL SURVEY

1. How would you rate the event overall?
18 16 14 12 Number of Residents 10 8 6 4 2 0 Excellent Very Good Good Fair Poor

2. How would you rate the food?

18 16 14 12 Number of Residents 10 8 6 4 2 0 Excellent Very Good Good Fair Poor

3. How would you rate the dcor in the dining room?

20 18 16 14 12 Number of 10 Residents 8 6 4 2 0 Excellent Very Good Good Fair Poor

4. How would you rate the staffs participation in the event?

16 14 12 10 Number of 8 Residnets 6 4 2 0 Excellent Very Good Good Fair Poor

5.

How could this event be improved? More advertising - did not know event was happening today. A beef or fish option instead of two white meats. Could have offered normal cranberry sauce.
Additional Comments: "Loved the cranberry relish." "The turkey is so tender." "Makes me think of thanksgiving!" "I tried the pumpkin soup because I have never had it before and loved it!" "I was not a fan of the cranberry relish. I like the stuff from the can" "The stuffing is really great." "I've never even heard of Challah bread, but it's tasty!" "Everything is delicious." "The meal and special decorations were a nice surprise!" "The green beans were too crunchy." "Apple pie is the perfect ending to this meal!"

***A total of thirty residents were surveyed; ten from each 2nd, 3rd, and 4th floors.***

#9.
In the elderly population, a point in time is reached when a move must be made to a residential nursing home. It may be due to the loss of a spouse, because they can no longer care for themselves in their own home, or other various causes. This transition is never an easy adjustment, as they are forced to leave behind cherished belongings and memories. Many of the residents living at The Eddy Heritage House have gone through this experience and have had to except The Eddy Heritage House as their new home. November and December are typically holiday months that tend to center around large gatherings and traveling to share wholesome meals with family and loved ones. Residents at The Eddy Heritage House have lost or have limited opportunity to participate in such activities anymore. One way that the dietary and dining services can potentially ease difficulty with this realization is to provide a home-like environment with meals that remind them of their lives before moving into The Eddy Heritage House. Therefore, when selecting a theme for the theme meal project around this time of year, the goal became to create a seasonal menu that would remind residents of their own holiday traditions and food. The Home for the Holidays menu originated from a program called "My Marketing Plan", designed by Morrison Management. The My Marketing Plan consists of a year of planned theme meals with the intention of taking the residents around the world to try all various types of cuisines. The theme meal offered by the program in the month of November was titled "Home for the Holidays". The menu provided was representative of the fall/winter months and typical comfort foods offered during these holiday seasons. The menu consisted of a main and alternate meal choice. The menu collection contained a pumpkin spice soup, rosemary roasted turkey or garlic herb roasted pork loin with gravy and cranberry relish, mashed potatoes or bread stuffing, green bean casserole or pineapple glazed carrots, Challah bread, and apple pie for dessert. These meal options matched the intention of the desired theme meal perfectly. The menu was downloaded, discussed, and adapted to meet the needs of the residents at The Eddy Heritage House. Around the holiday season, food is generally offered in large quantities and is often prepared with nutrient-dense ingredients. The Home for the Holidays menu was originally designed through Webtrition, the dietary program Morrison Management and Northeast Healthcare utilizes when menu planning. The menu was therefore already well-balanced, offering at least one selection from each food group. After running nutrient specific analyses on the theme meal and comparing them to a typical meal served at that time, it was apparent that the theme meal had a greater energy-dense content. However, the Home for the Holidays meal was intended to be a special spread; representative of the desirable home-made recipes around the holidays. Thus, the fact that the content of the meal was heavier than normal, was not surprising. Some of the menu items were necessary to include to "make the meal". For example, condiments such as the gravy and cranberry relish may not be used regularly and the green bean casserole could be viewed as green beans that could be served simply steamed, but instead is masked in a cream soup and topped with french fried onions. It was decided that the nutritional value of the meal was not the primary concern, as long as all diet orders could be met and foods from each food group were being offered. The primary intention was to provide

the residents with a meal that would remind them of foods they may have eaten or prepared themselves around the holiday season with friends and family by their sides. After establishing a menu, an appropriate date for all parties involved had to be chosen. Each team member that would be part of the event had to be met with. The food service director helped to order linen and ensure that all supplies such as silverware, cups/mugs, table decorations, etc. were in stock. They also helped to advertise the event with posters and announcements and helped in publishing menus for the residents to view. Working with the cook was critical in setting up production sheets and a schedule. Recipes had to be reviewed and recalculated to appropriate serving sizes. Taking inventory and ordering the most logical products from a cost and facility perspective was part of the process as well. The cold prep food service worker needed to be made aware of items they would be responsible for. The food service workers were key in setting the tables in the dining rooms with linen, decorations, and place settings. Discussing presentation of the plate prior to the service to confirm proper presentation was also done. The dishwasher was even essential to establish that enough plates, silverware, pots/pans, etc. were available throughout the meal. The Home for the Holidays meal was overall successful. Both the residents and staff were excited about the event from beginning to end. Everyone was willing to participate and was determined to make the event a success. Administrative, nursing, education, and activities staff, all showed a great deal of support and helped to build up the excitement of the event for the residents. The kitchen workers were also wonderful, completing whatever tasks needed doing without complaint to produce the perfect meal. As no meal service is ever perfect however, some complications did arise that had to be dealt with. For example, the napkins that were special ordered did not come in the day before and could not be folded. The linen company promised to bring them in early the next morning, but a back-up plan needed to be formed. If the napkins did not come in a trip to Eddy Memorial, a trip to another facility in the Northeast Healthcare system would need to be made to borrow their cloth napkins. Luckily the napkins did arrive early the next day and this was not necessary. Another problem occurred with the menu selects used for the fourth floor rehab units. These residents receive food on a tray in their room, with their order for the meal taken the day before. The menu select tickets had a double chocolate cake listed instead of the apple pie for dessert and many of the residents had ordered the cake. The Eddy Heritage House values the policy of "truth in menu" and therefore, time had to be spent visiting the residents who had ordered the cake to explain the mix up. Luckily, the majority of residents were happy with the mix up and delighted they would be getting apple pie instead. Many of the recipes used for the theme meal were unfamiliar to the cooks; this was their first time making them in large quanities for The Eddy Heritage House. The cooks did their best and were creative with the final product still tasting exceptional. Yet another difficulty was a recently hired food service worker. She was still learning the routine and had trouble getting her table settings fixed, drinks poured, and food ready in the steam table prior to the noon time meal. When checking in with her before the meal, it was discovered how far behind she was, and it was necessary to jump in to get the dining room set for the meal. From the residents' perspective, it appeared that many of them enjoyed both the meal and atmosphere. A post-meal survey was completed with the majority (more than half) residents giving the overall event an excellent or very good ratings. The food, dcor, and staff

participation were also given excellent or very good ratings by more than half the residents (see number #8). When accomplishing meal rounds and discussing the survey questions with the residents they seemed to be thoroughly enjoying not only the meal itself, but the decorations and sharing the time with their friends. There were very few complaints and it was noticeable that many residents and staff were smiling and in cheerful moods. All residents left the dining room satisfied and happy. Based on resident feedback from the survey, there was not much information to suggest changes. However, from personal observation, there could have been greater effort on advertising the event, specifically to the residents because some of them were not even aware of the event happening. Ordering napkins and linen earlier in the planning schedule may have helped solve the napkin crisis. Testing all of the recipes prior to service may be recommended for the future, so that the cooks feel comfortable and confident in their preparation. The cranberry relish and pumpkin spice soup were tested the day before by staff. The cranberry relish was not the average cranberry sauce. It was prepared with fresh apples, oranges, and cranberries and left pretty chunky. Some residents loved the cranberry relish, while others were looking for the canned variety. Perhaps serving both kinds would have been appropriate. The green bean casserole was prepared and served the day of, and some comments were made that the green beans were too crunchy. The cook that made the green bean casserole explained that it had been her first time and she was not sure if she should steam the green beans before incorporating them into the casserole or cook them in the casserole from fresh. Realizing that a new food service worker was on the second floor and offering her assistance earlier on in the day may have resulted in a smoother service for the second floor as well. In perspective, however, the majority of suggestions for the next event are issues that happened in the back of the house, versus complaints directly from the residents, which is the better of the two situations. Conducting the Home for the Holidays theme meal from start to finish was an eyeopening, learning experience. Having a bachelors in Hotel and Restaurant Management and having experience working in the food industry, I knew that running the event would be a process. Some of the necessary skills I already knew, but there were certainly parts of the project that challenged me. One of the biggest realizations is that every facility is unique to its own cliental and the elderly is a special population. The residents at The Eddy Heritage House are at the end of their lives, and rather than telling them how they should eat, it is more important that they eat what keeps them comfortable and to provide them with healthy options that match their desires. The biggest challenges throughout the project for me were mastering the Webtrition program, food budgeting, and recipe costing. Webtrition is a user friendly program, but is time consuming to learn. The program was recently remodeled and therefore the Food Service Director was unfamiliar with how to operate it . Time needed to be spent learning how to navigate through the program. Afterward I actually ended up teaching the Food Service Director, Executive Chef, and Clinical Dieticians how to use the program. It was necessary to understand the program to gather nutritional information on the menu items being offered as well as recipes for production and scheduling. The food budgeting and food costing was difficult because I was not used to converting unlike measurements. For example a recipe may have called for quarts, but when purchased the item came in pounds. This part of the project took several days and was frustrating. I think overall, learning how important team work is and how to work with different personalities and skill levels was very important. In

running an event, one has to be flexible, think quickly, and communicate with everyone in a positive way. In observing the residents, I learned that there will always be a few who are unhappy and even if you do your best to cheer them up it may not happen. It is more important to focus on all the positive feedback that was given from the residents and staff to determine that the theme meal was a success. For that meal I was able to reach the original goal of providing a special well-balanced meal that gave the residents an opportunity to be merry, be comforted by familiar foods, and recall happy memories of family and friends during the holiday season.