Marissa addresses residents’ poor satisfaction with the menu

Marissa was advised, prior to her employment, that a recent survey of university residents indicated a poor satisfaction level with the menu in the cafeteria. One of the survey results showed that over 75% of the residents would like more vegetables and fruit choices at each meal, and more seasonal vegetable and fruit options (5.01f, 5.01n).

Before addressing the residents’ concerns about the lack of vegetable and fruit choices, Marissa first researches the nutritional needs of the residents to ensure the menu is meeting their overall daily nutritional requirements (5.01d, 5.03f). A nutrient analysis of the current menu (conducted with the assistance of a web-based nutrient analysis program) was done to compare the current menu to CFG and the DRIs (5.01j, 5.03b).

The analysis showed that the current menu is not meeting all the nutritional requirements of the residents.  Some meals only meet minimum protein requirements (i.e. 10% of daily energy, versus 10-35% of daily energy needs).  The menu also does not meet the recommended number of vegetable and fruit servings, (i.e. only 5 servings per day, versus the required 7-8 servings for females and 8-10 for males) (5.01j).  This finding reinforces the residents’ feedback on the survey.

In order to address these problems, Marissa first modifies the menu to meet the required protein needs. She adds protein sources to the menu and increases the portion sizes of some of the protein-rich foods (5.03f).

Marissa then expands the menu to include more vegetables and fruit.  She adds a salad bar (e.g. a self-serve station) with a selection of salad ingredients for both lunch and dinner meals.  For breakfast, she introduces a fruit and cereal station where residents can make their own fruit salad combinations with or without breakfast cereal toppings (5.03k). To ensure fresh seasonal produce is available, Marissa makes arrangements with local farmers to deliver seasonal produce on a weekly basis (5.02c).

Marissa reviews the recent surveys to further understand the residents’ food preferences (e.g. the food items flavour profiles, and desired cooking methods they prefer, etc.).  By using key menu planning principles, Marissa makes adjustments to the cafeteria meals to ensure they are attractive, and provide a variety in flavours, textures, and colours. She also incorporates the residents’ suggestions for specific changes (e.g. “more curry spice”, “less hot peppers”, “add more culturally diverse options”) (5.03f).

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