Team 19

Conduct an analysis of the range of foods on offer at the College canteen. Develop a prototype food product suitable for sale in the canteen that addresses an identified need. : 

Conduct an analysis of the range of foods on offer at the College canteen. Develop a prototype food product suitable for sale in the canteen that addresses an identified need.

How we are going to tackle the problem : 

How we are going to tackle the problem Look at the require needs of students through questionnaires Looked at the popular cafeteria foods by looking our results Produce a specification Analysis of the popular products using the starch test, protein test and lipids test We produced prototypes which meets the demands of our students

Analysis of Market Research : 

Analysis of Market Research Questionnaire Purpose: to find the underlying problem in the school canteen We found that the students main complaints about the canteen were in reference to the cost and the nutritional value of the food. Therefore, we chose to focus on these areas throughout our project

Cost : 

Cost

Slide 6: 

Chemical Food Tests PURPOSE: - to observe the amount of proteins, lipids and sugars found in each snack - to see whether or not it meets the daily nutritional requirement - observe whether or not there has been a nutritional improvement in our new snacks METHOD: 1. Blended food in its complete serving with 500ml of water to create a solution 2. Pipette 9ml of each solution into three test tubes (3ml each) Protein Test: Added 5 drops of blue copper sulphate as an indicator, which turns purple when contacted with protein Sugar: Added 10 drops of Benedict’s solution, and placed it into boiling water for 10 min. Set it out to cool. Solution turns green, yellow, or brick red Lipid Test: Added 5 drops of Sudan III solution (fat soluble dye) that stains lipids red

Slide 7: 

Continuation of Procedure 4. After chemical tests, solutions were poured into cuvettes 5. Cuvettes were placed into colorimeter to observe the percentage absorbance *Less absorbance = more particles = more proteins, lipids, sugars

Analysis of Results collected from the Experiment : 

Analysis of Results collected from the Experiment

Specifications : 

Specifications

Hazards of Microwave Cooking : 

Hazards of Microwave Cooking Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43 Introduction of molecules and energies into the body Haemoglobin levels decrease Overall white cell levels and cholesterol levels increase Lymphocytes decrease

Suggested Daily Intake 11-14 years old : 

Suggested Daily Intake 11-14 years old Taken from the Government's Committee on the Medical Aspects of Food Policy (COMA) Report 41.

Suggested Daily Intake15-18 years old : 

Suggested Daily Intake15-18 years old Taken from the Government's Committee on the Medical Aspects of Food Policy (COMA) Report 41.

Replacing food : 

Replacing food Muesli with yogurt Good nutritional value Can easily be produced in bulk Food which could be sold throughout the day Can be sold during the morning as a breakfast to provide students an alternate choice in comparison to cereals like Coco Pops

Slide 14: 

Bruschetta Replacing the ham and cheese sandwich available at the school cafeteria Contains no artificial ingredients such as the processed cheese present in the ham and cheese sandwich Good balance between proteins , fibers, fat and carbohydrates

Slide 15: 

Popcorn Can be easily made Efficient Popular amongst the student body An alternate option for chips sold at school Low in cost therefore pleases the demands of the student body

Slide 16: 

Muesli and yogurt

Slide 17: 

Bruschetta

Slide 18: 

Pop corn

Slide 19: 

Chemical Tests on New Snacks

Cost of Prototype : 

Cost of Prototype £0.27 = $4.05 + $1 + $1.5 + $1.5 = $8.05 = $8.10

Slide 21: 

£0.02 = $3 + $1.5 + $1.5 = $6

Slide 22: 

£0.88 = $13.2 + $1.5 + $1.5 = $16.2

Slide 23: 

£0.76 = $11.4 +$1.5 +$1.5 = $14.4

Weaknesses of Cost Analysis : 

Weaknesses of Cost Analysis Website might not be accurate as it is made for England My conversion may not be accurate Since we buy in bulk, we may be able to get the ingredients cheaper We need to take into account a more accurate measure of the overhead costs

Nutritional Value of Prototypes : 

Nutritional Value of Prototypes

How successful was our Project? : 

How successful was our Project? Running experiments and analysing food currently provided Successful! Clearly indicated the lipids, sugars, and protein in each food. However… the data obtained are not exact. Identifying a problem in the food provided in school and a need in the student body

How successful was our Project? : 

How successful was our Project? Creating a prototype Fulfilled the need of the students Considered the practicality for the canteen to make the food Proposing the prototypes to the school canteen

Is there more that could have been done? : 

Is there more that could have been done?

Research question suggestion for next year’s Group 4 Projects : 

Research question suggestion for next year’s Group 4 Projects Produce a poster or a chart which suggests pairings of different food that provides a balanced diet for students, i.e. if I want to eat this, which is quite heavy in fat, what other food should I accompany it with to make it more balanced, or maybe to ease off a greasy feeling after eating the food?