Food Nutrient Analysis

711 Words 3 Pages
Discussion
This practical demonstrates that bulk food production need to consider different factors such as ingredients, serving sizes, costs and time. In terms of the nutrient analysis of bulk food recipe compared with the DHS standard, most result show the dishes did not comply with the band. The food processing requires extra training and good cooperation between foodservice staff and chef in kitchen preparing these meals.

Table 2 demonstrate that bulk food recipe require modification for taste in the practice such as too much diced tomato in vegetable soup, addition of salt and stock in the pilaf and too much water in vegetable curry. Time management also is important to ensure the entire dish to be ready for serving at similar time including
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Table 3 show only the soup can comply with the standard. The vegetable curry and the apple pie demonstrate the protein content is lower than the standard, so the recipe may require modification to increase the energy and protein content that is important to prevent weight loss and further malnutrition risk in the residents of hospital or aged care facilities. However, there are some limitations in the standard show that the rest of dish such as bread, rice and the custard are none of specific standard for comparison. In addition, some issues need to consider in this practical that impact on the nutrition of the dish. For example, the number of serves in soup and vegetable curry are variable and have to reduce more to eliminate the left overs and make it more concentrated. Also, the meatball fall apart a bit when cooking and both cause the nutrient content change. In addition, the use of brown rice takes longer to cook compared the recipe instructions and it need addition of salt and stock for cooking in this practical, so the sodium content is variable based on the method and …show more content…
The benefits of bulk food production can make the food tasty at a low cost and higher cost-effectiveness in the hospital and aged care facilities. However, the nutrition of bulk food recipe may not provide adequate energy and protein to the patients or elderly population. Therefore, the recipe fortification require to improve food becomes nourishing and effective in reducing the risk of malnutrition in those institutional

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