Will Martin
Senior Project
Annotated Bibliography
3/29/22
STUTTS, MARY ANN, et al. “Nutrition Information and Children’s Fast Food Menu Choices.” Journal of Consumer Affairs, vol. 45, no. 1, 2011, pp. 52–86., https://doi.org/10.1111/j.1745-6606.2010.01192.x.
While fast food is very different from school lunches there is still an aspect of nutrition that plays into both types of food. When planning lunches for children in schools, it is important to note the nutritional values of that food.
In fast-food restaurants children, between 11-18 are more likely to choose food with lower calorie and fat contents. This also has an impact on school lunches as people will be more or less likely to eat them based on nutritional information.
When I design my own menu I will be mindful of these nutritional impacts, and how people might consider these impacts before eating my food.
Butler, Roy E. “School Lunches from a Health Standpoint.” Public Health Reports (1896-1970), vol. 65, no. 29, 1950, p. 919., https://doi.org/10.2307/4587412.
The results of a study were done to determine the impacts of school lunches in children. There were little to no differences in students who ate school lunch over a 6 week period in 2 successive years and students who went home for lunch.
What I can take from this, is the quality and availability of the ingredients sourced by both the school and the families. The good thing about our school’s food system is that our ingredients are sourced directly from the farm allowing for the ingredients to be as fresh as possible.
At our school, there are a lot of students who choose to go out for lunch. The places that they eat may not have the same level of freshness of ingredients that our school has. If we can make a difference in around NYC and food at our school in terms of nutrition I think that I will have made a successful project.
“How to Make a Menu.” WebstaurantStore, https://www.webstaurantstore.com/article/301/restaurant-menu-design.html.
I want to redesign the way that the lunch menu is presented and laid out. Learning how to create a menu that is appealing to the eye and that catches people’s attention is important. If I can make a menu that catches people’s eyes, I can promote the food in the cafeteria.
I feel like not enough people eat in the cafeteria, especially after Covid and I want to make lunch in the cafeteria something people look forward to every day. By creating an easy and accessible way to view the lunch menu, they can decide as soon as they walk into the building if they want to eat in or out.
In this guide, there was a very helpful piece of information about designing menus. “The Golden Triangle” refers to the way that things are laid out in order to catch the attention of the reader. For example, having the specials in the middle, entrees on the top right, and appetizers on the top left. Obviously, our school doesn’t have appetizers or specials, but I think that it could be a new way of approaching the way we view lunch at our school.
Rothstein, Meryl. “How to Develop a Recipe like a Test Kitchen Editor.” Bon Appétit, Bon Appétit, 1 Mar. 2016, https://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/how-to-create-a-recipe.
When it comes to making my own dishes, I am not as experienced as I would like to be. This article really helped me get a feel for what the process should look like when writing a recipe. It was a helpful outline that I will use when writing recipes of my own and for my senior project.
As well as working with Chef Eric to discuss what’s actually possible to make for a school lunch, I will do research as the article suggests, into things that are easy to make in quantity while also being high quality. I will use my notebook to write down any ideas I may come up with so that I can try them later.
A big part of my senior project involves experimenting with different flavor pallets and food combinations in order to create something that is both sustainable and delicious. I will also learn that because I’m not that experienced, I will make mistakes which will help me learn and not repeat those mistakes.
GPB. “Recipe Development | Secrets of America’s … – Youtube.com.” YouTube, https://www.youtube.com/watch?v=piUuV7q0u2M.
Recipe development involves a wide range of steps in order to create a product that is the best it can be. The interesting thing about America’s Test Kitchen is the way that they go about creating recipes. By gathering a multitude of different recipes together and creating each, then tasting and deciding the best parts of each recipe to then create a combination of the best parts of each.
I plan to do a similar thing in my project. When I have an idea of what I want my final dish to be, I will go through this process. Using my peers and family as support and also as another set of tastebuds to enhance and create my own recipe from scratch.
For example. If I am making risotto, and I like the broth that one recipe uses and the toppings that another recipe uses, I would combine those different aspects and see what the outcome is. Of course, this may not always work as some ingredients’ flavors may clash, but that’s why experimenting helps so much because you can find out what works and what doesn’t.