Fall Harvest at Concord Hospital

-Themed Meal-

Allison Miner The Sage Colleges Dietetic Internship Fall Semester

Recommended Changes/Inclusion of Waste Reduction Conducting a customer satisfaction survey was something the kitchen director was excited about, he was curious about the feedback that he would get back about the meals that he has been selling in the kitchen. I understand why he does a 3 week cycle rotation for his meals, because he gets people to come back and get excited about the meals. They also mentioned that the price was good to excellent for what they were receiving for food. The good thing about having so many options to a menu is that if someone doesnt like one certain meal, they still come down to order a different one, or order something from the grill. A lot of recommendations were seasonal foods and more flavors. I was happy to see that people are aware of eating seasonal foods, the recommendation for more flavor were few, but it is also doable. While discussing this with the kitchen manager, he was well aware that his kitchen does not use many spices in some of their dishes, because people are sometimes afraid of spices, depending on what he is using. What I took that as, is people are afraid of change and something new. The kitchen staff is used to flavoring foods with sauces or gravies, but just one little spice can change the flavor of foods in a good way. During the week of Fall Harvest, there were lots of meals with chicken. Sweet potatoes and other vegetables are bought from local farmers and used in their menus weekly as they are available. I was extremely excited to find out about the farmers market that they provide at the hospital and how many fruits and vegetables are bought from them weekly, my one thought was to mention to keep a compost of the fruits and vegetables to return to the farmers so they can mill the nutrients back into their soil, however, I was turned down because the production rate and how much waste is produced from the peelings. In the kitchen they try to recycle as much as

they can, but most of the times the trash just gets meshed together down in the basement with trash removal. During this weeks menu we decided to add the dishes that had slightly more flavor, along with several dishes that were perceived as seasonal. The way that I decided to reduce waste was to make a side that could be used both hot and cold. The management that I was working with loved the idea, but were a little confused as what I was going to do. Talking with my preceptor, they had been discussing how to make the quinoa dish on the patient line a little more appetizing. Thats when I decided that the quinoa salad was going to be my project. Luckily, I make two different quinoa salads on a regular basis, and I use them as a hot dish and as a cold dish. I brought them both in to get feedback, and since they are simple and flavored without salt or other items that could cause a problem with unhealthy people, it more than likely going to be put on the patient line after I leave. Also it had a great turn out in the cafeteria, which was reassuring. I am very happy that I succeeded in shocking the managers of having a hot dish at lunch that turned into a cold dish at dinner; they appreciated having the versatility in a dish. Unfortunately, my facility was not very receptive to increasing awareness of protecting the environment or on waste reduction. However, they are already doing a lot of both of these things on a regular basis as much as they can. By introducing sides and dishes that can be used as both cold and hot can potentially save them money in the long run. I have always been a person that enjoys challenges, and I think I handled this to the best that I could.

Customer Satisfaction Survey

Which product or products did you purchase at Lunch this week? Monday Shepards Pie Chicken Marsala Grilled Roast Beef and Cheddar Hot Wrap Other ______________________ How did the price of your items compare to your expectations? (circle one) Poor Good Very Good Excellent Will you purchase this item again? Yes No Tuesday Chicken Florentine Linguini with Broccoli Bag-O-Taco Other ______________________ How did the price of your items compare to your expectations? (circle one) Poor Good Very Good Excellent Will you purchase this item again? Yes No Wednesday Broccoli and Cheese Stuffed Chicken and Gravy American Chop Suey Steak and Cheese Stuffed Potato Other ______________________ How did the price of your items compare to your expectations? (circle one) Poor Good Very Good Excellent Will you purchase this item again? Yes No Thursday Six Cheese Lasagna Orange Rosemary Chicken Quarters Monte Christo Bagel Other ______________________ How did the price of your items compare to your expectations? (circle one) Poor Good Very Good Excellent Will you purchase this item again? Yes No Friday Iron Chef McGonigles Rosemary and Walnut Chicken Spaghetti with Garden Vegetable Meat Sauce Smoked Turkey Wrap Other ______________________ How did the price of your items compare to your expectations? (circle one) Poor Good Very Good Excellent Will you purchase this item again? Yes No Do you have any recommendations to make your experience better?

Trial Dishes During the process of the themed meal project, I decided to trial three different recipes. I knew I was doing a quinoa dish, but I wasnt sure which one I wanted to do. I had to recipes, one with pine nuts and raisins, and one with black beans and corn. When I tested these two items, I had people try both of them; I only made a small portion of these, seeing as I cooked them at my house and not in the hospital kitchen. Out of the eleven people that tried it seven of them enjoyed the raison and pine nut one better, they thought it had more flavor and it was much sweeter. Only three people enjoyed the black bean and corn one better, and one didnt like either one. However, discussing the menu and the possibility that the quinoa dish would be on the tray line for the patients along with a dish out in the cafeteria, they decided that choosing the black bean and corn quinoa would be a better fit. The only thing that people had to say about making the black bean and corn quinoa better would be salt and pepper, however, in my mind if this is the only thing that needs to be improved Im happy, because salt and pepper is one of those items that people can add to it themselves to their preference. People enjoyed the texture of the quinoa; they liked the fact that there was smoothness and a pop in their mouth. The third meal that I did a trial on was the Fall Harvest Maple Chicken. This time I cooked it at the hospital, but only cooked enough for the one recipe, which were enough servings for about 15 normal sized dishes. I was able to do testing for about 30 people. Everyone loved it and did not give any bad feedback. They enjoyed the flavor, the texture, and the colors popped. The only thing anyone suggested was how much better it would taste if we were using real maple syrup. Which I agreed with them because it

does, I had previously made it for my family and it was a knock out dinner. The cooks enjoyed helping me with the meal as well, because they did not realize how simple it was, cut the potatoes, squash and chicken, and toss it with the syrup and the oil and put thyme on top. It was an extremely simple dish. When I was talking with the cooks after they tried the meal, the only feedback was that they would want the potatoes cooked a little more, so we decided we would par cook them on the day of the FALL HARVEST FESTIVAL! At this point in time we are all ready for the Fall Harvest Festival to kick off, with a fantastic flavorful meal.

Nutrient Analysis Comparison

Welcoming Fall Harvest to the Concord Hospital, I was able to introduce two new recipes to the menu for November 1, 2013. The way Concord Hospital works is that they have two hot meals, and five different sides to choose from, so you never have to have the same dish twice. Fall Harvest was going to consist of one hot dish and one side. Meeting with the menu director, we decided to take Chicken Marsala off of the menu and exchange it with the Fall Harvest Maple Chicken. Discussing the nutrients the Fall Harvest Maple Chicken dish blows the Chicken Marsala out of the water. The Maple Chicken is about 40 calories more than the serving of Chicken Marsala; however, you are getting so much more out of the dish. There is 200 mg less sodium in the Maple Chicken; also it has six times more potassium, almost 2 grams of fiber compared to less than .5 grams, 100% more vitamin A and C, and more iron. On paper, the Fall Harvest Maple Chicken reaches its marks for nutrition density; however, when comparing cost it is slightly more expensive. The Chicken Marsala cost per portion is $1.09 while the Fall Harvest Maple Chicken is $1.23. The flavor, in my opinion, is much better in the Fall Harvest Maple Chicken than in the Chicken Marsala, it also looks much more appetizing, because it has orange, white, purple, and green from the thyme, instead of the brown sauce and white chicken on the Chicken Marsala. I want the dish to pop and people to get excited when it is being served in the caf. The difference between the two chicken dishes when it comes to cooking is there is much more prep work for the Fall Harvest Maple Chicken, because the chicken is cut up, the sweet potato and butternut squash peeled and cut up, and the red potatoes are cut in half or in quarters. The Chicken

Marsala is served as a 6 oz breast with the sauce and topped with green onions and mushrooms. The side that I chose was the black bean and corn quinoa instead of the rice pilaf. Compared nutritionally, the black bean and corn quinoa is much more nutritious. Starting with the calories, the quinoa is only 8 more calories. The quinoa has less fat, more than 200 mg less sodium, 100 mg more potassium, 2.5 more grams of fiber, more protein, vitamin A and C, and iron. When looking at these two sides, the rice pilaf is far less expensive. The rice pilaf is $0.12 and the black bean and corn quinoa is $0.32. This is a big difference when it comes to cost, however when you look at the nutrients it is definitely worth it when it comes to health. They are both fairly easy to prepare, and the texture is somewhat similar. There is just much more color in the black bean and corn quinoa. Rice pilaf is definitely a comfort food, so the quinoa is going to be much harder to sell until people get familiar with it. That was my goal with the black bean and quinoa. A lot of people that work at Concord Hospital are unfamiliar with quinoa or have had a bad experience with it, because they are unsure how to cook it or season it. I introduced two new recipes for them to try to help them understand there are good tasting options of quinoa out there. The black bean and corn quinoa has the black bean and corn, along with cilantro for coloring. The rice pilaf just has white and an orange/brown colored look to the dish. Overall, the new meal will do well, Ive just got to fight the barrier of comfort foods versus more nutritious. The Fall Harvest Maple Chicken is the closest thing to comfort food for my household, more than Marsala, but when it comes down to the side; its hard to have people order quinoa instead of rice pilaf.

Equipment List

Fall Harvest Maple Chicken Cutting Board (2) Knives 4 Perforated Steam Pan (2) Steamer Roasting Pan Spoon Convection Oven Pot Holders Serving Spoon Black Bean and Corn Quinoa Cutting Board Knives Deep Hotel Pan Steamer China Hat Can Opener Pot Holders #8 Scoop

Planning Schedule Date meal will be served: Friday November 1, 2013 October 30, 2013 Allison: 2 hours Prep and Cook Meal for kitchen staff and managers to sample

October 31, 2013 Sean: 30 minutes Food prep for meal (cube up sweet potatoes, squash, onions) Allison: 30 minutes Food prep for meal (cube up sweet potatoes, squash, onions) Kathy: 5 minutes Measure out oil, maple syrup and place in containers

November 1, 2013 Allison: 7-10 AM Cut up potatoes, prep and cook Fall Harvest Maple Chicken 10-10:30 AM Prep Black Bean and Corn Quinoa 11-1:30- Serve dishes and handout and collect surveys 1:30-2 PM Collect dishes, save them for dinner if possible, place quinoa on salad bar for dinner Brittany: 11-1:30- Serve dishes and handout and collect surveys 1:30- 2 PM- Collect dishes, save them for dinner if possible, place quinoa on salad bar for dinner

Friday, November 1, 2013 Customer Survey Please fill out this survey if you choose while keeping in mind that 1 is the worst and 5 is the best 1. Which part of the themed meal did you eat? Fall Maple Chicken Bean/Corn Quinoa 2. How did the meal look/smell? 1 2 3 4 5 3. How did the meal Taste? 1 2 3 4 4. Would you eat this again? Yes No

Both

How Many People Tried the Meal

Fall Maple Chicken (22) Bean/Corn Quinoa (9) Both (9)

How Did the Meal Taste/Smell?

16 14 Number of People 12 10 8 6 4 2 0 1 2 3 4 5 Scale 1-5 1 being the worst and 5 being the best Chicken Dish Quinoa Dish

How Did The Meal Taste?

18 16 Number of People 14 12

10
8 6 4 2 0 1 2 3 4 5 Scale 1-5 1 being the worst 5 being the best Chicken Dish Quinoa Dish

Would You Eat This Again?

30 25 Number of People 20 15 10 5 0 Yes No The Amount of People Who Said "Yes" and Who Said "No" Chicken Dish Quinoa Dish

Summary The themed meal project was by far the most fun and knowledge based project during this rotation. The themed meal project at the Concord Hospital was originally going to be part of the Iron Chef Competition. However, this did not fall through, so I decided that I would follow the same theme and incorporate the same rules into my dish that would have had to be done for the Iron Chef Competition, which was Fall Harvest with a secret ingredient of any type of winter squash. The Concord Hospital is a facility that has a very large food service department. I worked with the Kitchen Director, the Cafeteria Director, the Chefs, and the person that does all of the purchasing, along with the servers in the cafeteria. I first brought options to the Cafeteria Director and Kitchen Director with different types of meals. We met and discussed which meal would work best with the population. We chose the Maple Chicken and the Black Bean and Corn Quinoa. This was the moment where I tried to discuss options that we could do

in the kitchen to help the environment, such as composting and recycling. I was told that there wasnt much more that they could do, based on the production that they do at the hospital. Over the next week, I had sat in the office and learned how to use the program Computrition where I was able to get access to the nutrient analysis of the current weeks menu. I also added my two dishes into the program where I was able to find out the budget and the cost of the recipe. I discovered that the meal that I was introducing to the hospital was extremely nutrient dense compared to many of the meals that they serve on a regular basis. I then spent some time talking to the chefs that I would be working with on where to get everything for my meal. Luckily, I had made a good name for myself at the beginning of my internship where they were more than happy to help me do whatever I needed to do in the kitchen. Overall, my whole meal was a success. Out of all of the small sides, the Black Bean and Corn Quinoa sold the best, and I sold the most main dishes out of the three main meals that were offered. Normally, if the meals are not sold and there is left over they throw it away; however, I convinced them to sell it for dinner as long as they could keep it at safe temperatures. They agreed to this option. They normally throw out all of the sides as well, but then I mentioned to them that the Black Bean and Corn Quinoa could also be a cold production item as well as a hot item. We decided that for dinner we would put it on the salad bar where people would have the option to add it to their plate. This is how I helped in decreasing the amount of waste. I wanted to make a side dish that could be served hot or cold, which I successfully did during this project.

While serving my meal I handed out 93 surveys, 48 of them were returned, which I considered to be a very good return rate. People I sold the meal to were employees that often brought their meal back to department, patients families and people from the community. One thing that worked against me with the meal was serving the Maple Chicken with a ladle, which we quickly changed after the first pan. The ladle mashed some of the squash and sweet potatoes together, looking it less appetizing. We switched to a slotted spoon, where it allowed the vegetables to hold their shape when they were served. The meal was very well received by the staff, employees and other visitors. I was unable to do decorations because all of the decorations they were planning on using for their own decorations were not allowed because they were not flame resistant. So they did not allow me to put up any decorations. I was also unable to feature my meal in a different place; they wanted my dishes to be sold with the rest of the meals. The only

things that I would change are not in my control. I was hoping that I was going to be able to put decorations up and have a little featured area with my meals, but unfortunately I was unable to do these few things. However, I still had a fantastic experience with every part of my meal, from discussing with people what to add to the menu to cooking, serving, and cleaning up my meal. I am happy that I have experience in the kitchen, or this project would not have gone so smoothly.

Black Bean and Corn Quinoa

Fall Harvest Maple Chicken

Themed Meal Budget/Recipe Cost Fall Harvest Chicken Ingredient Chicken, Boneless, Skinless Breast Filets Onions, Raw, Medium, Chopped Olive Oil Black Pepper Pancake Syrup Thyme Butternut Squash Red Bliss Potatoes Sweet Potatoes Package Size 27 10 6 18 4 4 20 50 40 Units each pounds gallon ounces gallon ounces pounds pounds pounds serves Package Cost $ 26.90 $ $ $ $ $ $ $ $ 12.60 72.22 10.63 22.03 6.72 17.32 44.43 28.11 Unit Cost $ 1.00 15 Units each pound gallon ounce gallon ounce pound pound pound selling at Quantity Needed 15 0.22 0.008 0.007 0.02 0.105 2 1 1 Units each pounds gallon ounces gallon ounces pounds pound pound $2.75 Total Cost (price per amount used $ $ $ $ $ $ $ $ $ $ 12 Units NA each pound pound pound ounce pound gallon gallon ounce selling at Quantity Needed 2 0.125 0.018 0.5 0.5 3 0.04 0.007 0.008 0.007 Units cups each pounds pounds pounds ounces pounds gallons gallon ounces $ 15.00 0.28 0.10 0.00 0.11 0.18 1.74 0.89 0.70 18.99 0.95 Total Cost Per Serving $ 0.39 Total Cost Per Serving $ 1.27

$ 1.26 $ 12.04 $ 0.59 $ 5.51 $ 1.68 $ 0.87 $ 0.89 $ 0.70

Profit/Loss $ 1.48

Totals: Black Bean and Corn Quinoa Ingredient Water Black Beans Cilantro Corn Tri Color Quinoa Garlic Green Onions Olive Oil Lime Juice Black Pepper Totals: Package Size NA 6 #10 1 30 10 6 32 8 6 4 18 Units NA each pound pounds pounds ounces pounds gallons gallons ounces

$ 240.96 $ 24.54 serves Package Cost NA $ 22.15 $ 1.59 $ 17.88 $ 62.74 $ 29.60 $ 18.69 $ 72.22 $ 59.20 $ 10.63 $ 294.70 Unit Cost NA $ 3.69 $ 1.59 $ 0.60 $ 6.27 $ 0.15 $ 2.34 $ 12.04 $ 14.80 $ 0.59 $ 42.07

Total Coast (price per amount used $ $ 0.46 $ 0.03 $ 0.30 $ 3.14 $ 0.45 $ 0.09 $ 0.08 $ 0.12 $ 0.00 $ 4.68

Profit/Loss $ 0.56

Nutrient Analysis of Week's Menu

Using Computrition these were the nutrient analysis findings of 1 weeks menu at Concord Hospital, per portion
Food Item Sheperds Pie Roasted Ranch Potatoes Linguini w/ Broccoli Red Sauce Garlic Bread Broccoli/Ch eese Stuffed Chicken and Gravy Beets Orange Rosemary Chicken Maple Roasted Sweet Potatoes Rosemary/ Walnut Chicken Sugar Snap Peas Breaded Pork Chop and Gravy Vegetable Rice Pilaf Baked Haddock Cranberry Carrots kcals 315 Cal/ Fat 149 Fat (gm) 17.3 SFA 4.68 Fat Trans 0 Cholest erol 90 Sodium (mg) 403 Potassi um (mg) 86 Carbs (gm) 16.1 Fiber (gm) 1.1 Sugars (gm) 3.7 Protein (gm) 21.4 Vit A (IU) 659 Vit C (mg) 2 Calcium (mg) 98 Iron (mg) 1.47

157

73

8.1

1.12

20.2

1.6

0.8

2.3

0.07

214 146

7 31

0.7 7.9

0.13 0.81

0 0

0 0

481 249

150 2

44.5 23.1

4.4 1

6.4 1

7.2 5

475 162

17 0

30 0

1.86 0.01

328 26

158 1

16.8 0.1

4.9 0.01

0 0

63 0

504 123

24 137

20.7 6.2

0 1

0.8 5.6

24.8 0.6

0 20

0 2

1 16

0 0.63

594

348

38.4

11.1

191

181

57

11

0.7

6.3

47.9

59

12

49

2.73

221

31

3.5

0.95

141

559

46.3

5.1

14

2.7

23585

50

1.01

343 48

96 2

10.7 0.2

1.78 0.04

0 0

104 0

402 5

92 227

12.7 8.6

1.2 2.9

1.1 4.5

45.9 3.2

64 1233

0 68

97 49

0.37 2.36

400 95 132 81

132 3 8 22

17.4 0.3 1.5 2.4

4.81 0 0.05 0.66

0 0 0 0

167 0 82 0

169 410 122 114

56 0 9 271

34 21.5 3.2 14.7

1.6 1 0.2 3.6

0.3 0.5 0.3 10.5

25.4 2.5 25.9 0.7

693 750 0 15768

1 1 0 3

28 20 8 38

1.59 1.35 0.22 1.03

Comparative Nutrients for Themed Meal

Fat (gm) 3.7 Fat Trans 0 Sodium (mg) 333 Potassium (mg) 60+ Carbs (gm) 5.8 Fiber (gm) .3+ Sugars (gm) .5+ Protein (gm) 40.8 Vit A (IU) 1+ Vit C (mg) 0 Calcium (mg) 3+ Iron (mg) .26+

Food Item Chicken Marsala Fall Harvest Chicken Rice Pilaf Black Bean/Corn Quinoa

kcals 231

Cal/Fat 33+

SFA .28+

Cholesterol 98

274 96

35 4

3.9 0.4

0.3 0

0 0

98 0

126 367

373 45

17.3 20.7

1.8 0.1

3.4 0

41.3 2.5

6663 0

15.8 1

31 16

0.66 0.82

104

26

2.9

0.3

116

155

17.5

2.8

1.7+

3.6

82

14

1.39