For the House Non-Selective Menu, that has been arranged from my Front of the

House Monday menu, I have arranged a Nutrient Analysis for a middle school student named,
Carina Scott. Carina Scott represents the embodies the ideal student population in the middle
school in which I designed my menu for. Carina is 11 years old, moderately active, weighs 95
pounds, has a height of 4 feet and 8 inches conclusively having a BMI of 21.30kg/ m2. Carina
was chosen to exemplify if the Non-Selective Monday Menu fit certain criteria desired as far as
nutrient recommendations and portions as noted from the Diabetic Exchange booklet.
Carina has a caloric recommendation of 2126.56 calories per day, is recommended to
consume 292.40 grams of carbohydrate, 40.94 grams of protein, 66.00 grams, or less, of total fat
in which 21.27 grams are recommended to be saturated fat, and 29.77 grams of dietary fiber.
When comparing the values to the conclusive results of the menu, the total calories in the whole
Non-Selective Monday Menu was 122.29 % of the recommendation, adding up to 2600.49
calories per day. Along with caloric intake, protein (319.04 %), carbohydrate (142.18 %) and
dietary fiber (146.70 %), all exceeded the recommendation for Carina. To improve the values
found, there can be a limitation to the food made available for the students such as the 7 Whole
Grain Pilaf (66.27 grams of carbohydrate, 11.48 grams of dietary fiber) made available at dinner,
and modify distribution of protein through the form of chicken and tuna, throughout the meals.
The menu was designed in a cafeteria format where it is hoped that the students would not
consume every item available, but instead have a variety to choose from. The values found for
total fat (88.13 %) and saturated fat (94.22 %), both stayed below the recommended value which
is very important for growing children at middle school age. A diet high saturated fat diet can be
correlated to problems including cardiovascular disease and obesity.
There is also an importance placed on essential and non-essential vitamins and minerals.
When looking at vitamins, Carina is recommended to incorporate 600.00 RAE of Vitamin A,
45.00 mg of Vitamin C, 15.00 mcg of Vitamin D, 0.90 mg of Vitamin B1 (Thiamine), 0.90 mcg
of Vitamin B2 (Riboflavin), 12.00 mg of Vitamin B3 (Niacin), 1.80 mcg of Vitamin B-12, and
300.00 mcg of Folate. Assuming that Carina consumes all three meals available for the Non-
Selective menu items, there are several problems of overconsumption of majority of these
vitamins rather than consuming what is recommended. The vitamin that is closest to being to its
recommended value is folate (114.21 %) and therefore will not be modified. Whereas the
following values were above recommendations: Thiamin and Niacin were slightly over 150.00%
of recommended values; Vitamin A, Riboflavin were slightly over 200.00% of recommended
values; Vitamin C was slightly over 250.00% of the recommended value. The most abundant
vitamins were Niacin and Vitamin B-12, exceeding nearly 350.00 % of recommended value. To
limit the intake of excess B-12, there can be a limitation on key B-12 yielding foods such as
Vanilla Soy Milk (dinner) and the Parfait (breakfast), as well as limit Niacin containing foods
such as tuna (lunch) and chicken (dinner). Although there are several vitamins that exceed the
recommended values, my emphasis on modification would be for fat soluble vitamins which can
pose as a toxin when consumed in excess. The only fat soluble vitamin that is in excess is
Vitamin A, which primarily exceeds recommendations through the half of cup of carrots
available at lunch. I would modify this by making the cup an assortment of mixed vegetable
rather than just carrots. Lastly, there is one deficiency seen in vitamins, Vitamin D (42.66 %).
This deficiency can be modified by replacing the Vanilla Soy milk with regular 2% milk
enriched with Vitamin D. Making this replacement in milk beverages would also resolve the
abundance in Vitamin B-12 and riboflavin and would increase the recommended value of
Vitamin D.
 There are five minerals that will be examined for meeting the needs of Carinas
recommendations, 2200.00 mg of Sodium, 4500.00 mg of Potassium, 1300.00 mg of Calcium,
8.00 mg of Zinc, and 8.00 mg of Iron. The values found for the entirety of Mondays menu were
acceptable for Calcium (116.80 %) and Zinc (106.17 %), while the other minerals need
modification. Beginning with the minerals that exceeded recommended values, Sodium (189.67
%) and Iron (328.47 %), it is crucial to modify the available foods yielding high proportions of
these minerals. Beginning with foods containing high sodium such as the Turkey Vegetable
(906.16 mg of sodium) made available during lunch, the farmers omelet (599.07 mg of sodium)
made available during breakfast and the marinara sauce found in the spaghetti served during
dinner (553.08 mg of sodium); the modifications include making the Turkey Vegetable soup and
marinara sauce using resources from local food producers rather than mass producing the soup or
marinara sauce in a form that demands high sodium levels to act a preservative. When modifying
the Farmers Omelet for breakfast and the Spaghetti, Chicken Tomato Sauce, the modification
that would be made would be choosing valuable, nourishing and high quality produce to make
the entrees and to limit the incorporation of additional sodium yielding foods into the entrees.
Lastly, a key component of a persons diet that is often forgotten about is the
consumption of water. The recommendation of water consumption in one day for Carina is
equivalent to 2100.00 grams. Through the Monday Menu, water available only met 88.99 % of
recommended value, there will be small modifications made to achieve the desired 100 %
recommendation such as making water an available option for the breakfast portion of the menu
and incorporating water into meals that have been noticed to already be modified such as the
Turkey Vegetable soup, and the marinara sauce in the Spaghetti Chicken Tomato Sauce. On the
campus, there will be various water fountains and filtered water stations for the students to take a
quick sip from or to fill up their water bottle.
Although there were several necessary modifications to Mondays menu for Carina and
the general student population in my specialized middle school, the menu formulated acts as a
good beginner menu and has taught me a lot when making and portioning a menu.