Potential diabetic and pre-diabetic kids summer camp.

1. F K C
Julie cyhaniuk, Terrance tang, Merissa Tran, & Adrienne
Velasquez; FN 358L - Group Project

2. Introduction
Concept:
5-day camp for low income children
special needs: exposure to pre-diabetics
Patrons:
Approximately 20 children
Age: 10-11 years old
low income status

3. Parameters
60 min of exercise
1750 kcal diet
fulfill all Nutrient needs
for growing children
At least 1 serving of fruit
or veggetables per
meal
Recommended
Percent from Total
Calories
Amount recommended
based on 1750 kcal
Calories avg
(kcal/day)
2100 averaged for
males and females
1750 kcal
Fat 25%-35% 437.5 kcal - 612.5 kcal
Saturated fat No more than 10% No more than 175 kcal
Protein 10%-30% 43.75g - 131.25g
Carbohydrates 45%-65% 196.87g - 284.38g
Fiber 31 g/day 31 g/day

4. 5 Day Menu
Day 1:
Breakfast: Omelette bar
Lunch: Peanut butter and banana sandwich
Afternoon snack: Fruit salad
dinner: vegetable stew with garlic bread
Drinks available: water, orange juice, apple
juice, or 1% milk

5. 5 Day Menu
Day 2:
Breakfast: cereal bar, skim milk, banana
Lunch: whole grain spaghetti, garlic bread,
Baby carrots
Afternoon snack: smoothie, apples with
peanut butter, trail mix
dinner: grilled chicken tenders, steamed
broccoli, cauliflower mashed potatoes, low
fat vanilla ice cream (optional)
Drinks available: water, orange juice, apple
juice, or 1% milk

6. 5 Day Menu
Day 3:
Breakfast: whole wheat waffles, scrambled
eggs
Lunch: turkey cranberry sandwich, ½ cup baby
carrots, Strawberries
Afternoon snack: celery with peanut butter
and raisins
dinner: sloppy joes, Steamed veggies
Drinks available: water, orange juice, apple
juice, or 1% milk

7. 5 Day Menu
Day 4:
Breakfast: oatmeal, strawberry fruit cup,
toast with jam
Lunch: whole wheat pasta with chicken,
Strawberries, baked garlic bread
Afternoon snack: carrots with hummus
dinner: Turkey tacos, steamed veggies, and
low-fat vanilla ice cream
Drinks available: water, orange juice, apple
juice, or 1% milk

8. 5 Day Menu
Day 5:
Breakfast: Egg white omelet, turkey bacon,
hash browns
Morning snack: fruit cup
Lunch: tuna salad sandwich with whole wheat
bread, kettle cooked potato chips, Baby
carrots
dinner: whole wheat spaghetti, garlic bread,
Steamed vegetables
Drinks available: water, orange juice, apple
juice, or 1% milk

9. Nutritional Analysis
Calories
(kcal)
Fat
(kcal)
Saturate
d fat
(kcal)
Protein
(g)
Carbs (g) Fiber (g)
Day 1 1966.60 461.78 161.22 127.54 259.68 29.13
Day 2 1567.26 332.99 97.42 68.61 265.32 27.65
Day 3 1514.07 368.91 75.67 79.06 214.70 30.03
Day 4 1840.96 450.58 109.99 96.09 268.18 34.07
Day 5 1751.57 535.69 134.58 83.26 244.77 37.26
Average
s
1751.57 429.99 115.78 90.91 250.53 31.63

10. Nutritional Analysis
Recommended Amounts
received
based on 1750
kcal average
Percentages
based on 1750
kcal
Carbohydrates 45%-65% 1002.12 kcal 57%
Fat 25%-35% 429.99 kcal 24.6%
Saturated Fat <10% 115.78 kcal 6.6%
Protein 10%-30% 363.64 kcal 20%
Fiber 31 g/day 31.63 g N/A

11. Standardized Recipes
●Scaled recipes up
○Divide ingredients to get
amounts for one serving
○Multiply by 50
○Analyze smaller recipe for
ways to cook on a larger scale
○determine outcomes and how it
will be served

12. Standardized Recipes
Morning Oats
yields: 50 1 cup servings
ingredients:
22.25 cups uncooked oats
44.5 cups water
50 medium bananas
10 cups fresh blueberries
50 TBSP honey
Directions:
1. Add water and oatmeal to large pot
2. Cook on medium medium heat until
most water absorbed and oatmeal
achieves proper consistency.
3. Hold at proper temperature, stirring
and checking consistency
frequently.
4. Slice bananas
5. Plate blueberries, banana and
honey for self service
6. Serve oatmeal with one cup ladle,
allow patrons to garnish with
bananas and blueberries as desired.

13. Standardized Recipe Foods

14. Pricing Sheets
Menu Item: Oatmeal
ITEM Portion Size Wholesale Unit Price Extended Price
Oatmeal 0.45 cup 8/1LB 59.5 case $1.67
Banana 1 each 150/1 order 23.95 case $0.16
Blueberries 0.2 cups 12/0.5 pint 32.54 case $0.54
Honey 1 tbs 12 jars/12oz 37.65 case $0.01
Total Food Cost $2.38
Total Recipe Cost (50) $119.00
Cost for 1 portion $2.38 Portions 50

15. Process
Oatmeal:
0.45 cups x (1 lb/ 2 cups) x (1 case/ 8 lb) x ($59.50/ 1 case) = $1.67 per serving
$1.67 x 50 = $83.50

16. Breakfast: Cost
Oatmeal $2.38
Toast + jam $0.33
Fruit $0.57
Lunch:
Chicken Pasta $3.80
Garlic Bread $0.16
Afternoon snack:
Carrots + hummus $0.46
Dinner:
Turkey Tacos $2.33
Steamed Vegetables $0.41
LF Vanilla Ice Cream $0.18
Cost breakfast
$3.28 + $0.25
Cost lunch
$3.96 + $0.25
Cost dinner
$2.92+ $0.25
Total: $11.37 per
person

17. Product Specification
packer shell eggs 15 dozen AA MEDIUM
sysco CLS wheat enriched sliced bread 96/1 oz
LScuddr Smooth peanut butter 6 jars/26 oz
Packer banana petite green tip fresh 1 case/150 each
alta dena 2% milk 70 cartons/8 oz each
dannon yogurt plain oikos 2/6# containers
Sysco CLS fresh strawberries 2/4# containers
D’allas steel cut oats 1/10# container
Clover Honey bear 12 jars/12 oz
INTL SUP Beef stock 1 can/2 kg
Haranch beef flank steak 8 stks/2#
sys imp fresh medium carrots 1 case/25#
Juanita white hominy 6 cans/105 oz
Packer russet potatoes 1 case/50#
D’allas minced cloved garlic 1 case/20z
Kellog Smart start 4/60oz
orgncivil nonfat organic milk 6/64oz
Barilla whole grain spaghetti 2/10#
sysco imp white onion 1/10#
sysco imp white mushroom sliced fresh 1/5lb
sys rel salt seasoned 6/33oz

18. Product Specification
mccormick italian seasoning whole 6/6.25 oz
heinz tomato crushed in puree ⅓ gal
arizemp shredded mozzarella cheese 4/5#
diet coca-cola in aluminum cans 24/8oz
Arnold whole wheat sandwich thins 12/8 count
Dallasog organic Garlic seasoning 1/20 oz
Sysco CLS fresh lemon 1/115 ct
Arrowhead spring water 1/6 gal
Zulkar granulated sugar 10/2.2 lb
sys cls baby carrots 12/2lb
Grecedel hummus mediterranean 2/.5 gal
goldsol chicken breast, tenders 3.08/lb
sys imp broccoli florets fresh 1/20lb
sys imp fresh cauliflower 1/4 ct
alta dena reduced fat vanilla ice cream 6/.5 gal
willie bird turkey bacon sliced 4/5lb
russet potato scorched and shredded 8/2.25lb
chicken of the sea light tuna chunk in water 6/66.5 oz
kraft lite mayonnaise 4/1 gal
heinz sweet green relish 12/12.7 oz
lay’s potato kettle chips 40% less fat 64/1.375 ct

19. Order Form
1. standardized recipe
2. decided which product to utilize
3. calculate how much is needed for
one person
4. multiply it by 75 to get the amount
we need

20. Order Form
BREAD
SYSCO CLS Wheat enriched 96 slice 2
Arnold whole wheat sandwich thins 12/8 ct 1
Beverages
Diet Coca-Cola aluminum can 24/8oz 4
Arrowhead Spring Water 1/6gal 5
Arnold Whole Wheat Sandwich thins 12/8 ct
each sandwich contains 2 pieces
each child will get ½ or 1 slice
8 count serves 16 people
16 servings x 12 (12 packages) = 192 total slices
we need: 150
Therefore, we only need to order 1 order.

21. Citations
3-2-1 Style. (2015). Retrieved March 11, 2015, from Iowa Girl Eats: http://iowagirleats.com/2010/03/01/3-2-1-style/
Blueberry Banana Oatmeal. (2015). Retrieved March 11, 2015, from Iowa Girls Eats: http://iowagirleats.com/2013/04/23/blueberry-
banana-nut-oatmeal/
Brown, J. E. (2011). Nutrition Through the Life Cycle (4th ed.). Boston: Cengage Learning.
Gary's Turkey Burritos. (2015). Retrieved March 11, 2015, from allrecipes.com: http://allrecipes.com/recipe/garys-turkey-burritos/
Mueller's. (2015). Chicken Penne Pasta. Retrieved March 11, 2015, from Recipes and Cooking:
http://www.muellerspasta.com/recipes/chicken-andi-penne
Sideboards. (n.d.). Retrieved 3 11, 2015, from J. Mark's Restaurant: http://www.jmarksrestaurant.com/menu/sideboards/