Question

5. Provide a designed menu as a one week menu for Cardiovascular disease (CVD) patients.
6. Show how the tray-line should go like.
7. Talk about the Application of systems approach diagram for one food product.

Answer 1

For a cardiovascular pateint it is very important to avoid saturated fats, sugar and sodium. It should include vegetables, fruits, grains and fish in abundance.So a one week menu could be designed as:

Day 1 :

1. Breakfast : Avocado egg toast

2. Lunch : Loaded black beans soup

3. Dinner: seared salmon, steamed green beans, non fat yoghurt.

Day 2:

1. Breakfast : 1 cup bran cereal,1 cup skim milk,1/4 cup blueberries.

2. Lunch : strawberry spinach salad

3. Dinner : Charred shrimp, pesto

Day 3:

Breakfast : non fat yoghurt, 3/4 cup blueberries, slivered almonds with honey

Lunch :

Dinner : curried sweet potato peanut soup

Day 4

Breakfast: bran cereal ,skim milk ,blueberries

Lunch : salad with spinach and strawberries.

Dinner: cod with tomato cream sauce, broccoli, brown rice

Day 5:

Breakfast: blueberries, orange, bran cereal

Lunch: tuna white bean salad

Dinner: skillet lemon chicken and potatoes

Day 6:

Breakfast: bran cereal, raspberries, skimmed milk

Lunch: tuna white bean salad

Dinner: cod with tomato cream , brown rice, steamed broccoli

Day 7:

Breakfast rolled oats in milk,raspberries

Lunch: bell pepper, hummus, salad

Dinner: chicken Cauliflower fried rice

6) the tray line should be prepared according to the dietary and nutritional demands of the patient with proper utensils that are well sanitised and should be delivered to the patient at regular intervals to prevent too much time between meals. The meal should be adequately warm on the tray line without contaminants.

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