This recipe was chosen because it met all of the criteria
from the constraints and considerations, was able to be modified and was
suitable for the target group.
Considerations that we had to abide by:
The cost of making the foods:
- Cheap/ not very costly. There are
already pasta meals sold within the tuckshop, this pasta dish would not be any
dearer.
Able to be modified:
- Yes. This recipe can be modified
to accommodate for people with an intolerance such as gluten or dairy. It can
also be modified to include more of the vegetables and herbs that the students
would prefer.
Change the pieces of the recipe
that aren’t as healthy as the others:
- This recipe, being a vegetarian
one, was already really healthy however by cutting out the cheese or using a
low fat option as an added garnish and as a taste preference can make this dish
even healthier.
What types of foods are common
with teenagers?
- Foods that are common with
teenagers include foods that aren’t that healthy. This includes: hot chips,
lasagne, pastas, pizza,
What dietary requirements can
influence what foods are made?
- Gluten & Dairy Intolerance.
This recipe is able to be modified to account for these.
Theme for the food:
- Small meal. Can be considered as
from an Italian background. Is NOT a finger-food and will be served in small
containers with plastic cutlery.
What recipes we going to consider
using (meat-free)?
- A vegetarian recipe was used for
my recipe choice and it turned out that by looking for vegetarian recipes, more
options were available and these options were simply modified recipes of
popular foods.
Taste e.g. sweet or savory?
- Savoury: lunch-time, small meal.
Consider how the item is
portioned
- As previously mentioned, the food
will be portioned into small plastic containers. These are easy and are a
convenient way to present the food to the school community.
How will I make it look appealing
to the consumer?
- The colours of the ingredients
used make this dish look very appealing and appetizing.
Who is the target market?
- Teenagers. School-age children.
Ages 12-18
Dietary Requirements:
- This pasta recipe gives the
students just over half of their recommended daily intake (RDI) for protein
(for boys and girls), and their full recommended daily intake of sodium.
Culture and religious
requirements:
- Due to this recipe being
meat-free, it is possible that more people can enjoy this meal as they may be
from a culture or religion that does not eat meat products.
Where is the food coming from and
is the resource sustainable?
- The food will be obtained
locally. From local suppliers and supermarkets.
I believe the recipe (Penne Pasta with Mushroom-Tomato Sauce) fit in well with the nutritional guidelines in the way of the nutritional benefits it holds as it contains components from 3 out of the 5 food groups. The pasta in the recipe provides a great source of carbohydrates, iron and thiamin and it is these nutrients that help give the children other necessary dietary components such as: energy, protein, fat, fibre, magnesium, riboflavin, zinc, sodium, folate and niacin equivalents. The recipe also contains the legumes known as 'butter beans' and this bean offers a source of Vitamin A (beta-carotene) that has many other nutritional benefits such as containing other significant dietary components including: fibre, carbohydrates, iron, Vitamin C, magnesium, potassium and folate. The optional dairy component of this recipe is the addition of cheese to the meal and it is the cheese that gives the children a source of calcium and can also give a source of other dietary components such as: fat, cholesterol, energy, potassium, magnesium, zinc, vitamin B12 carbohydrate,and riboflavin.
Picture and Nutritional Information retrieved from "Healthy Active - Healthy Eating." Department of Health and Ageing - Welcome to the Department of Health and Ageing. N.p., n.d. Web. 13 June 2012. <http://www.health.gov.au/internet/healthyactive/publishing.nsf/content/eating>
With regards to the 'Constraints', the food chosen had to fit in with the Australian Guide to Healthy Eating, which means it had to be healthy and nutritional for the students.
I believe the recipe (Penne Pasta with Mushroom-Tomato Sauce) fit in well with the nutritional guidelines in the way of the nutritional benefits it holds as it contains components from 3 out of the 5 food groups. The pasta in the recipe provides a great source of carbohydrates, iron and thiamin and it is these nutrients that help give the children other necessary dietary components such as: energy, protein, fat, fibre, magnesium, riboflavin, zinc, sodium, folate and niacin equivalents. The recipe also contains the legumes known as 'butter beans' and this bean offers a source of Vitamin A (beta-carotene) that has many other nutritional benefits such as containing other significant dietary components including: fibre, carbohydrates, iron, Vitamin C, magnesium, potassium and folate. The optional dairy component of this recipe is the addition of cheese to the meal and it is the cheese that gives the children a source of calcium and can also give a source of other dietary components such as: fat, cholesterol, energy, potassium, magnesium, zinc, vitamin B12 carbohydrate,and riboflavin.
Picture and Nutritional Information retrieved from "Healthy Active - Healthy Eating." Department of Health and Ageing - Welcome to the Department of Health and Ageing. N.p., n.d. Web. 13 June 2012. <http://www.health.gov.au/internet/healthyactive/publishing.nsf/content/eating>
No comments:
Post a Comment