Reshaunda Thornton HMD 341 Fall 2010

Cycle Menu Assignment

Type of Operation The type of cycle menu I developed is for nursing homes and assisted living facilities. The major problems in elderly care institutions are residents being underweight rather than overweight. Therefore items on the menu are calorie rich. There is less emphasis on low calorie and low fat foods. The goal is to prepare foods that are tasty and appealing to encourage the residents to eat more. Weight gain along with weight maintenance after gain is the target for this community. Apparent health concerns for this cliental are diabetes and those who are under doctor’s orders for certain diets. Foods have to contain level of softness as well to consider residents that have challenges chewing. The ‘quality of life’ for the clients rather than promoting healthier eating regimens is the defining goal.

Sample Menu Layout TEMPLATE Monday Tuesday Wednesday Thursday Friday Breakfast Entrée 1: Cinnamon Raisin Buttermilk Pancakes French Toast Bacon, egg, and Blueberry Pancakes Biscuits w/syrup cheddar scones w/syrup Entrée 2: Belgium Waffles Sausage and Biscuits Breakfast Burrito Breakfast Pizza Breakfast Quiche on English muffin Entrée 3(egg): Scrambled eggs Poached eggs Sunny Side Up eggs Egg omelet Coddled eggs Other item 1: Cream of Wheat Oatmeal w/raisins Cream of Rice Country Grits Creamy Fruit salad Other item 2: Sausage Links Hickory Bacon Grilled Ham Hash Browns Fried Potatoes Lunch Entrée 1: Seafood gumbo Mushroom stuffed Apple-Bacon Pork Turkey Pot Pie Crab Cake w/ Seafood Turkey burger w/ Tenderloin Sauce Swiss cheese Entrée 2: Sweet & Sour Chicken Stroganoff Chicken Tikki Ham and Cheese Chicken Tenders Meatballs Marsala-INDIA Grilled Panini Side 1: Steamed Rice Cucumber Salad Corn Fritters Sweet & Sour slaw Mac and cheese Side 2: Passion Fruit Spiced Apricot Sliced pears Peaches w/Cottage Mixed Grapes and Cocktail halves cheese Apple slices Vegetable: Seasoned Zucchini Grilled Asparagus Spinach Soufflé Corn w/ Red Bell Ginger Carrots Peppers Dinner Soup Turkey Noodle Ham & Bean soup Vegetable Tortellini Broccoli & Cheese Minestrone soup Soup soup soup Salad Greek salad Broccoli-Raisin salad Caesar salad Cranberry Relish Spinach salad salad Entrée 1: Meatless spaghetti Vegetable lasagna Eggplant Parmigiana Veggie pizza Pea and Ricotta Penne Entrée 2: Corned Beef Fried Catfish Baked Fish Dijon Lemon Pepper Baked Smothered Pork Tilapia Chops Entrée 3: Broiled Peppered Parmesan Crusted Roast Beef Chicken Cacciatore Chicken Adobo Lamb Chops- Chicken -PHILIPPINE GREECE Starch 1: *Brown Rice Bow-tie Pasta salad *Barley Risotto Stuffing w/ gravy *Green Pepper Tomato and Basil Couscous Starch 2: Whipped Potatoes German Potato salad Parsley Boiled Oven baked Candied Yams Potatoes Seasoned Potatoes Vegetable: Steamed Broccoli Four Bean salad Stewed Tomatoes Homestyle Green Buttered Brussels Beans Sprouts Bread: Garlic breadstick Cornbread Bistro dinner roll Crescent roll Marble Rye bread Dessert (light): Watergate Salad Banana Pudding Ambrosia Raspberry Sorbet Yogurt Parfait w/ Square nuts Dessert (heavy): German Chocolate Crunchy Peach Iced Peanut Butter Chocolate Éclair Lemon Crème cake cobbler cake Shortcake