Figure Number Title Page Number

List of contents

Title Page no.

Front cover i

List of contents ii

List of tables iii

List of Figures iv

1.0 Introduction 1

2.0 Methodology 2-6

2.1 Starter 2-4

2.2 Main course 4-5

2.3 Desert 5-6

3.0 Discussion 6-

4.0 Conclusion

Reference list

List of appendices

List of Tables

Table Number Title Page Number

2.1 Starter: % energy from Fat, CHO & Protein 4

2.2 Improved starter: % energy from Fat, CHO & Protein 6

2.3 Main course: % energy from Fat, CHO & Protein 6

2.4 Improved main: course% energy from Fat, CHO & Protein 6

2.5 Desert: % energy from Fat, CHO & Protein 6

2.6 Improved desert: % energy from Fat, CHO & Protein 6

List of Figures

Figure Number Title Page Number

Figure 2.1 List of Allergic ingredients in menu 2

1.0 Introduction

Nowadays we are spending more and more time for eating away from home, consuming more ready prepared food and drinks. Our complex and fast society demand more simple and relaxing, but at the same time quite quick attitude in other aspects of life, such as communication, free time spending and of course, eating and drinking. Eating out market continue to growth and more people nowadays are doing it just on impulse, without planning in advance (Mintel, 2014). Even if eating out were planned, at most of the times we are trying to take something unusual. For example, something what is hard to prepare at the kitchen, dishes from rare type of products or traditional food in country abroad. These all reasons actually lead to a greater consumption in terms of calories and fats. Especially this trend is taking place in big cities where people spend a lot of time at work and simply have no time in order to consistently cook for themselves. That’s why catching food and eating on the go become quite normal behaviour. Thus, it is very important to pay attention to some dietary guidelines, nutrition and healthier substitutes for some ingredients. It will be not only suitable for consumer, who are counting their calories, but also will help everyone to keep a healthier lifestyle and mainly reduce consumption of fats through balancing all the nutrients.

2.0 Methodology

The following menu is mostly suitable for younger people and for people without metabolism problems. Also some categories of ingredients may provoke allergy reactions. There are 14 main allergens that have to be labelled on prepacked food and mentioned in menus (Food.gov.uk, 2014). It is very important that customer is absolutely sure, that will have no reaction before the consumption of food. So this menu is containing allergens, which are specified in figure 2.1.

Figure 2.1 List of Allergic ingredients in following menu.

2.1 Starter

“Corn Veloute for young people” soup was coined by French chefs from Restaurant Institute Paul Bocuse. The main recipe gives us misbalance in terms of nutrition. There is a one main ingredient which makes exceeding of fats in this dish – popcorn. Actually corm themselves is very high in calories, even it is vegetable and seems to be very dietary. It also contains very high amount of intrinsic sugars which makes it sweet, hearty and high-calorie. That is why this starter is mostly suitable for younger people. Teenagers and younger adults are more active than their parents

and have more opportunities to convert fats into energy.

Table 2.1 Starter: % energy from Fat, CHO & Protein

It is easy to find out the nutrients misbalance in this dish from the table 2.1. Only amount of protein is close to 15% of Reference Nutrient Intake norm. In overall, this soup is really good in terms of calories and grams, so the only one thing that need to be improved is the amount of carbohydrates. According to “Eatwell plate”, in order to maintain healthier diet, we need to eat starchy food as 1/3 of our daily meal (GOV.UK, 2014). That is why it is seems to be a quite good idea to add a slice of bread or pita to this dish.

Table 2.2 Improved starter: % energy from Fat, CHO & Protein

Now soup with pita bread is almost ideal dish from the dietary point of view. Also creamy texture have to make a good appearance of this dish. Fats from milk and corn make a good consistency and palatability, as well as pitta makes it all less sweet. People need to get 50% of a daily energy from starches (39%) and sucrose (11%). This amount is almost reached only by adding a slice of bread to corn-milky soup.

2.2 Main course (1.Sortedfood.com, 2015):

Main dish is also suitable for younger more, than for elder consumers. The main ingredient - chicken, which is a one of the best source of protein. It is actually the source of amino acids as well, and according to Stanfield (2010, p.37), 8-9 units of amino acids must be supplied by the diet to average children, teenager and young adult per day. During the growth and maintenance children requires a high quantity of protein, in order to help body in building cells process. Moreover protein is also very important because of the formation of antibodies, hormones and excess of it may be used for energy. Table 2.3 shows us high quantity of protein in main course. It was expected and reasonable. However, this receipt includes two different sources of fats, which makes this amount is higher than required. First of all, it is butter, mixed with herbs and garlic, which is going to be placed insight the chicken before cooking and olive oil for frying chicken at the end.

Table 2.3 Main course: % energy from Fat, CHO & Protein

Table 2.4 Improved main course: % energy from Fat, CHO & Protein

In order to improve the main dish it is better to increase the percentage of carbohydrates. Unfortunately it will lead to increasing in amount of calories, and fat percentage still remains little bit higher than 35%, but at least we are suggesting consumers some variations and combinations. For example, something that are low at fats and high in fibre and carbohydrates. Table 2.4 provides chart with the addition of rice and peas. Both if these products are going to dilute protein and fats, thus this dish is becoming more balanced.

2.3 Desert (2.Sortedfood.com, 2015):

The last dish is going to contain some fruits and berries. These sources of carbohydrate automatically makes this dish healthier from the fibre and “good” intrinsic sugars perspective.

Table 2.5 Desert: % energy from Fat, CHO & Protein

Also the percentage of fat is lower than required maximum. So it is one more good reason for choosing this desert. However, the amount of protein is lower than 15%, and unfortunately, there are not so many ways to improve it.

3.0 Discussion

Eating out means all the ready food and drinks that we are consuming outside the home. Mixing snacks and proper dishes, eating without control of the amount of food intake making us less healthy, fat and obese. Without proper planning daily amount of calories intake usually exceeding the norm of 2000 kcal for women and 2500 for men (Nhs.uk 2015). That leads to some very unpleasant and even dangerous diseases, such as heart diseases, cancer, atheroma, blood cholesterol, disability during old ages, obesity and plenty more. Most of them are causes each other’s, but one of the main reason is misbalance in diet.

Presented menu contains quite high amount of kcal, which means that it will probably cover all day dietary norm. Such menu is mostly suitable for example, for birthday party, when people are eating once during the day, just by dividing the whole menu as different meals. From this point of view, calories intake is going to be spread during the day and most of the nutrients will have a chance to break down during digestion and actually become helpful and healthy.

List of appendices

List 2.1 Starter:

Food List

Дата добавления: 2015-11-14