Criterion A

Jacky Chung Y10H

Introduction:

School meals are one of the most important part in our school life as they can
provide the energy needed in order for us as student to continue to stay focused and able to
work without any health problems. School meals are also not only served for student, but
also teachers, staff and visitors; therefore, the best quality and nutrition of food should be
ensured to always be provided for their customers. Even though our school have provided a
variety of meals allowing us to make good choices, there are still some obvious areas to
improve on.

One of the most noticeable and indisputable problem with the school meal served is
that theyre always too oily and greasy. This is a problem as many negative impact can
occur on our human body after consuming oily and greasy food. Firstly, there will be
immediate impacts upon our body, one is having a lot of gas, the other is having a lot of
bloating. Having a lot of excessive gas will not only lead to an embarrassing scenario, it will
also cause physical discomfort; whereas, bloating that occurs in the abdominal can lead to a
diarrhea or an upset stomach. Secondly, there will also be long term impacts if too much
oily and greasy food is consumed, which is usually the case of the increased risk of
diseases, including high cholesterol and blood pressure; moreover, according to the New
York Times Health guide, one of the main death reasons of death is the high consumption of
oily and greasy food.

Hence, if oily and greasy school meals is continuously being served, it will result in
negative effects upon students and staff who are intaking the school meals. As mentioned in
above, sometimes consuming oily and greasy food might lead to physical discomfort,
disallowing the students ability to concentrate in class or even the ability to do work
properly. Moreover, as students have to go to school 5 days per week, they will have to
consume 5 lunches in school per week; therefore, if the quality of school meal is bad, and
the dish is too oily and greasy, it will severely affect the staff and students health negatively
as it is one of the main source of food in school.
Real life case/Survey:

As shown in the 4 survey above, these survey that I have conducted before supports my few
opening paragraph. In the top left survey, it shows that out of 45 students in total, 86.4%
who completed the survey feels that the school meal served currently are too oily and
greasy; moreover, 65.5% of student think that being too oily and greasy is the most
important problem with school meal. In addition, in the bottom left survey, 87.5% of student
have felt that they are unable to concentrate and 72.5 have felt physical discomfort after
consuming school meal. Therefore, these results have proven that there is a need of
improving the school meal by simply making it less oily and greasy.
 In addition, Ive also chose one day at random to try out
the school meal and mark down my own results, the
picture on the right is too oily and the meat was full of
fats also because of the way they fried it, this result in a
certain amount of discomfort after consuming it;
therefore, there is a lot of improvement space for the
school meal quality to work on.

Mindmap:

Research Plan:

Task Specification Research Priority Time

Type taken

Target Finding out about my Primary (1) 30 min:

Audience target audiences Research This is extremely Creating
research preferences, including (Survey) important as finding the survey.
culinary, appropriate out my target
price, eating habits. audiences preferences One week:
will allow my final Waiting for
 product to be more results.
tasty for them.

The purpose Finding out about the Secondary (10) 10 min:

+ function of purpose and function Research This is less important Research
school meal of school meal, (Website) comparing to the other online
including the way research tasks as I do
school meal provides not really have to know
energy for students to about this area in order
concentrate in class. to create my product.

How to avoid Finding out ways to Secondary (2) 10 min:

or replace avoid or replace oil in Research This is quite important Research
cooking oil cooking by using (Websites) because as Ive listed online
used during alternatives to make above, food being too
cooking dishes less oil and oily is the main
greasy. problem; therefore,
finding ways to avoid
oil will be helpful in
creating my final
product to solve this
problem.

Is oil really Finding out the Secondary (5) 10 min:

essential in importance of oil in Research This is not very Research
cooking? cooking, and what is (Websites) important, because online
the purpose of it in having knowledge
cooking. about the importance
oil cannot help to to
actually cook to
product; however, it
does allow me to
understand the things
oil is responsible for.

Example Looking at the Secondary (6) 10 min:

School example school Research This is not very Research
meals online meals online to (Websites) important, because online
understand the even though I can
common dishes know what are the
served at school. common dishes that
are served in other
school, the most
important factor for my
project is my target
audiences
preferences; therefore,
this is not really
important.

Basic Interviewing my mum Primary (3) 10 mins:

techniques who cooks very often Research This is important for Interview
for cooking to learn about the (Interview this project, as I will
basic techniques for with definitely have to know
cooking. parents) about the basic skills of
cooking in order to
make sure my final
product will not be a
total failure.

Nutrients Referring to the food Secondary (4) 10 min:

that should pyramid to Research This is important Research
be included understand the (Images because my final online
in the final importance and the online) product cannot only be
product proper amount to tasty, it will also be
intake of each healthy, so that my
nutrition. target audience will be
able to continue their
study properly after
consuming the meal.

Existing Look at existing Secondary (7) 10 min:

recipe and recipes online which Research This is not as important Research
meal plans uses limited oil to in (Websites) Ive already online
with limited the cooking process, researched into two
amount of and also the way oil is areas about how to
cooking oil replaced. reduce the amount of
used oil used; therefore,
researching into this
area might result in an
overlapping
information collected.

How to Finding out about the Secondary (8) 10 min:

decorate the different decoration Research This is not really Research
dish with method for cooking (Video) important, as I online
limited and look for existing personally think Ill be
material methods which used capable of decorating
limited material. the dish in a visually
appealing way to the
target audience without
research; however,
researching will still
help me understand
more.

How much Finding out the Primary (9) 5 min:

food should approximate amount Research This is not important as Creating
be included of food that should be (Survey) the only use of this the survey.
in a school included in a school research is to estimate
meal meal. the amount of One week:
materials that Im going Waiting for
 to need. results.

Analysis of research:

Target audience research: (survey)

*30 students have completed the survey
Question 1:

As shown in the chart on the right, it is evident that many

students in our school are not satisfied with the school
meal and demand improvement in the quality of it.
Therefore, in this project, I will be designing a school meal
which focuses on the problem of the school meal being
too oily.

Question 2:

As shown in the chart on the right, 90% of students who

completed the survey have said no in this question;
therefore, it is evident that the majority of students in our
school dislikes the school meal whenever it is oily. So in
this project, solving this problem will be the main focus of
my school meal

Question 3:

As shown in the chart on the left, it is evident that the majority

of students not only dislike eating oily and greasy food, they
also want school meal to include less of those food, in order to
suit their preferences. Therefore, this, furthers strengthens my
idea of how my target audience dislike oily and greasy food.
Question 4:

As shown in the chart on the left, there are no cuisine which

the majority prefers, the result were really close; however,
Japanese food are the cuisine which most student prefer.
Therefore, my final product somewhat Japanese related.

Question 5:

As shown in the chart on the left, there are no food which

the majority prefers, the result were really close; however,
rice were the most preferred foo. Therefore, my final
product should include rice.

Question 6:

As shown in the chart on the left, the majority of students

prefer the medium sized meal as 57% of student have
picked that option, this shows that medium sized meal are
the most suitable size for the students; therefore, my final
product should be somewhat medium sized.
Question 7:

As shown in the chart on the left, despite the fact that there
are 3% of student who do mind that oil is replaced by
alternatives, the majority of student which is 97% of them, do
not actually mind replacing oil with alternatives; therefore, my
final product can include less oil.

Product study:
http://www.myrecipes.com/recipe/maple-glazed-chicken

(1)Appearance: (maple-glazed-chicken)

Ingredients:
8 (2-ounce) chicken cutlets
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
3 tablespoons red wine vinegar, divided
2 tablespoons maple syrup
8 ounces Brussels sprouts
1/4 cup dried currants
1 medium Fuji or Gala apple, cut into 1/8-inch-thick slices
Instructions:
1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and
1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 3
minutes on each side or until done. Remove from pan; keep warm. Add 2 tablespoons
vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons.
Return chicken to pan; turn to coat with glaze.

2. Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1
tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large
bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine.
Serve slaw with chicken.

Duration: 20 minutes

Nutrition: Calories 282, Fat 8.7 g, Sat Fat 1.4 g, Mono Fat 5.4g, Poly Fat 1.5 g, Protein 28.6
g, Carbohydrate 23.4 g, Fiber 3.7 g, Cholesterol 66 mg, Iron 2.1 mg, Sodium 331 mg,
Calcium 54 mg

Rate: 5*
Easy to learn and follow! Suitable for beginner cookers. Nutritionist wise it is rich in a lot of
good nutritions; however, it is lacking a bit in its appearance.

Strengths Weaknesses Opportunities Threats

- The dish is visually - The dish consist - The element of -The unbalanced
appealing and can an unequal amount carbohydrates can diet may lead to a
attract people to eat of meat and be incorporated into drop in amount of
it. vegetable, which is the dish, as it is people taking this
an unbalanced diet. lacking a main meal.
- The dish contains source of carbon
a lot of protein which - The dish is hydrates at the - The dish contains
are important for consisted of only moment. a lot of sodium, and
student as it is vegetable and meat, sodium can lead to
useful in growth. which can be boring - Other type of meat high blood pressure
for some users. can be added to the and kidney disease.
-The dish is very dish as the dish is
healthy nutrition -The dish does not too plain at the - The dish contains
wise, as it contains provide any source moment, because it wine, if the user is
really low amount of of carbohydrate and only consist one allergic to alcohol or
calories but a lot of carbohydrate is the meat which is is easy to drunk,
other good nutrition. main source of chicken. consuming this meal
energy; therefore, a might lead to people
-This dish consist dish without getting drunk or
apple, and apple is carbohydrate will be suffering from
really good to unable to provide allergic reaction.
health; therefore, energy to students
having apple as an who will need to
 ingredient is a focus in class.
strength of this
product. - The dish does not
cover a wide
-Relatively high enough of range of
rating and a good food type as the
feedback dish is mainly
consist of meat.
-Medium sized,
which is proven to
be the most
preferred size of
dish in the Target
Audience Research
Ive conducted
above

(2)Appearance: (snapper with grilled mango salsa)

http://www.myrecipes.com/recipe/snapper-with-grilled-mango-salsa

Ingredients:
6 (1/2-inch-thick) mango wedges (1 mango)
3 (1/4-inch-thick) slices red onion
2 teaspoons olive oil, divided
Cooking spray
1/4 cup diced peeled avocado
1 tablespoon chopped fresh mint
2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
 4 (6-ounce) yellowtail snapper or other firm white fish fillets
Mint sprigs (optional)

Instruction:
1. Prepare grill to medium-high heat.

2. Brush mango and onion with 1 teaspoon oil. Place mango and onion on grill rack coated
with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and
mango. Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon
pepper in a medium bowl.

3. Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon
pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when
tested with a fork or until desired degree of doneness. Serve with mango mixture. Garnish
with mint sprigs, if desired.

Duration: 30 minutes

Nutrition: Calories 246, Fat 6.1 g, Sat fat 1 g, Mono fat 3 g, Poly fat 1.2 g, Protein 35.8 g,
Carbohydrate 11.2 g, Fiber 1.6 g, Cholesterol 63 mg, Iron 0.6 mg, Sodium 402 mg, Calcium
67 mg

Rate: 4*

Strengths Weaknesses Opportunities Threats

- The dish contains - The dish consist - The element of - As the dishs main
a lot of protein which an unequal amount carbohydrates can source of meat is
are important for of meat and be incorporated into from fish, many
student as it is vegetable, which is the dish, as it is people in Hong
useful in growth. an unbalanced diet. lacking a main Kong dislike eating
source of carbon fish; therefore, the
-The dish is very - The dish is not hydrates at the dish might be
healthy nutrition visually appealing moment. unpopular as many
wise, as it contains and cannot attract people prefer beef
really low amount of people to eat it. - Other type of meat or chicken over fish.
calories but a lot of can be added to the
other good nutrition. - The ingredients of dish as the dish is - The dish contains
this dish is too too plain at the a lot of sodium, and
- Relatively high healthy, and will moment, because it sodium can lead to
rating and a good not attract a lot of only consist one high blood pressure
feedback people to eat it meat which is fish, and kidney disease.
unless theyre really and fish is usually
-Medium sized, into healthy diet. not the most Some user might be
which is proven to preferred source of allergic to avocado;
be the most - The dish does not meat. therefore, after
 preferred size of cover a wide consuming this dish,
dish in the Target enough of range of -The dish is very a allergic reaction
Audience Research food type as the ideal for people who might occur on the
Ive conducted dish is mainly wants to keep a fit users who are
above consist of meat. body, as the amount allergic to avocado.
of calories are really
low.

(3)Appearance: spicy sweet pork tenderloin

http://www.myrecipes.com/recipe/spicy-sweet-pork-tenderloin

Ingredients:
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced fresh ginger
1 teaspoon bottled minced garlic
1 teaspoon canola oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
1/3 cup bottled salsa
1 tablespoon seedless raspberry preserves
2 tablespoons chopped fresh cilantro

Instructions:
1.Combine first 3 ingredients in a bowl.

2.Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to
1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly
over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until
done. Remove from pan.

3.Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until
slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.
Duration: 30 minutes

Nutrition: Calories 169, Calories from fat 28 %, Fat 5.1 g, Sat fat 1.4 g, Mono fat 2.4 g, Poly
fat 0.8 g, Protein 24.4 g, Carbohydrate 5.3 g, Fiber 0.4 g, Cholesterol 74 mg, Iron 1.7 mg,
Sodium 285 mg, Calcium 15 mg

Rate: 4*

Strengths Weaknesses Opportunities Threats

- The dish is visually - The dish consist -The dish is very - The dish can be
appealing and can an unequal amount ideal for people who too heavy for some
attract people to eat of meat and wants to keep a fit end users, as the
it. vegetable, which is body, as the amount sauce is very salty
an unbalanced diet. of calories are really and the main food is
- The dish contains low. the pork tenderloin
a lot of protein which - The dish does not in the product.
are important for have a main source - Other type of meat
student as it is of vegetable, which can be added to the - Despite the fact
useful in growth. decreases the dish as the dish is that dish is size
interest of users too plain at the medium, the amount
-The dish is very who enjoy moment, because it of food in the dish is
healthy nutrition consuming only consist one relatively little;
wise, as it contains vegetable. meat which is pork. therefore, the dish
really low amount of might not be enough
calories but a lot of - The dish does not for students who
other good nutrition. cover a wide are going through
enough of range of the puberty, as they
- Relatively high food type as the can eat a lot of
rating and a good dish is mainly things because
feedback consist of meat. theyre growing.

-Medium sized, - Some user might

which is proven to be allergic to ginger;
be the most therefore, after
preferred size of consuming this dish,
a allergic reaction
dish in the Target
might occur on the
Audience Research
users who are
Ive conducted allergic to ginger.
above

Product study analysis:

Strengths:
For all 3 products, the common strength that they all share is that theyve all got a relatively
high rating and a good feedback. Showing that all these 3 products have a good quality;
therefore, all of these 3 products can be used in my product study as they are considered
the good quality dishes, allowing me to analyse and incorporate the good elements of
these products into my final product.

Another common strength which the 3 product share is that they all medium sized, which is
proven to be the most preferred size of dish in the Target Audience Research Ive
conducted above; therefore, these dishes are sized in the most suitable size. Therefore, I will
be able to estimate the amount of material needed easily, as they are sized similarly.

In addition, one more common strength is that all these products are very healthy nutrition
wise, as they all contain low calories but a high amount of good nutritions; therefore, these
products will be good for providing energy to students who are trying to focus on their study
and concentrate in class.

Weaknesses:
For all 3 products, one of the common weakness they share is the lack of variety of food
type they cover, as the 3 product are all mostly consisted of meat, which might be less
attractive for people who are vegan and dislike meat in general. These 3 product might not
cover a wide range of audience as some people might not prefer this type of meal.
Therefore, I will keep this knowledge that Ive observed through the product study in mind,
and avoid making this mistake in my final product.

Another common weaknesses the 3 product all share, is that all of the 3 product only consist
one main source of meat, which means that the dish can be very boring for the users, as
theyre eating the same meat over and over again in the process of consuming this meal;
therefore, Ill keep this in mind and make sure there are enough choices on the dish for my
target audience in my final product.

Opportunities:
For all 3 products, one of the common opportunity that they share is that more types of meat
can be added into the dish, as the 3 dishes are all mainly made up of one type of meat;
therefore, adding different types of meat into the dish can possibly enhance the quality of the
dish.

For product 1 and 2, I think the major opportunity that they share is that they can incorporate
carbohydrate such as rice and pasta or noodles into the dish, as they are currently lacking a
major source of carbohydrate in the dish; therefore, after adding a source of carbohydrate to
the dish, the quality of the dish can possibly be enhanced.

For product 2 and 3, one opportunity that they share is that the dish is very suitable for
people who are training their body, as the dish consist a very low amount of calories but a
relatively high amount of protein; therefore, the amount of users might increase after the
quality of dish is enhanced.

Threats:
A common threat of which product 1 and 2 share, is the amount of sodium consisted in food,
this is a weakness to this food because consuming excessive amount of sodium can result in
high blood pressure and might lead to kidney disease; therefore, I will keep this in mind, and
avoid including any sort of nutrition overly, so no side effects will occur on my target
audience after consuming my final product.

For all 3 products, the major threat that they share is that they all can cause allergic reaction
to occur, despite the fact that these 3 dishes are very different in the ingredients that are
used; however, they all used ingredients which can cause allergic reaction to occur if the end
user is allergic to certain type of ingredients; therefore, Ive learnt to keep in mind about the
restrictions of some ingredients.

Design Brief:

As shown in my Introduction, through the brainstorming and research process, Ive

managed to spot an outstanding problem in our school lunch, which I aim to improve and to
solve the problem.

According to the user research Ive conducted (image

survey on the left), it is evident that many of my target
audience (vsa students) wishes to reduce the amount of
oil and greasiness in school meal, and that greasy food
and oily food actually have affected many of them,
which proves the side effects which Ive listed in the
introduction. As a result, my focus of this project will be
to find alternative ways to replace oil in the cooking
process, and to redesign a school meal based on my
target audiences preferences and eating habits.

In researches consisting both primary and secondary research, Ive found out various
answers to my research areas. Firstly, I should be aiming to include more grains and carbs
into the school meal, this is found out in the secondary research area, which Ive focused on
the online images of food pyramid to look for nutritions that are important. Secondly, to
replace the amount of cooking oil used, olive and coconut oil will be used instead, this is
found out in another secondary research area which focuses on finding the alternatives for
oil.
 In addition, from my target audience research (image
survey on the left), Ive also found out that Japanese
food are the most prefered food for my target audience;
therefore, my final product will be somewhat Japanese
related in order to suit the preferences of my target
audiences. Moreover, the final product will also include
rice as in the survey, the majority of my target audience
chose rice as their most prefered source of
carbohydrate.

In the product study analysis which Ive conducted above, Im capable of setting
specifications and criterias for my final product to meet. As shown in my product study
analysis, the three products which I analysed all had similar strengths being their size and
nutrition content, which will be some good aspects which I want to transfer into my own
product. Moreover, Ive also found out that the appearance of the product can also be very
important, hence, my final product will also have to be visually appealing to my target
audience. However, the three product all share the weakness of not covering a wide range
of ingredients used, which can make the dish not suitable for people that are vegan or
vegetarian; therefore, Ill keep this knowledge in mind during the process of designing and
producing my final product.
Concerning the opportunities and threats in my product study analysis, the three product
have shared some qualities. Firstly, opportunity wise, the three product which Ive analysed
all share the opportunity of which the quality of the meal can be easily enhanced, as many
different ingredients can be add to it, because at the moment there are only one source of
meat on each dish; therefore, I will keep this in mind and try to create a flexible meal plan
which consists more nutrition as my final product. Secondly, threats wise, the three product
all share the threat of the possible occurrence of allergic reaction; therefore, Ill keep in mind
that Ill try to avoid ingredients which can cause allergic reaction to occur when creating my
own product.

To conclude, after conducting prior research and product study, my final product will be
Japanese food which will include rice in it, the final product will also combine the strengths
analysed in the product study to solve the problem and oily and greasy food, also avoiding
the threats and weakness.

Bibliography:

Research:
-John, Dr. Tina M. St. "Why Is Greasy Food Not Healthy for You?"
LIVESTRONG.COM. Leaf Group, 11 Sept. 2015. Web. 16 Feb. 2017.
 -"How to Replace Oil." Happy Herbivore. N.p., 15 Mar. 2012. Web. 16 Feb. 2017.

-"Healthy Eating." Safefood | The Food Pyramid. N.p., n.d. Web. 16 Feb. 2017.

Product study:
-Wright, Caroline. "Maple-Glazed Chicken with Apple-Brussels Sprout Slaw."
MyRecipes. My Recipes, 04 Oct. 2014. Web. 16 Feb. 2017.

-Recipes, The Editors of My. "Snapper with Grilled Mango Salsa." MyRecipes. My
Recipes, 03 Mar. 2016. Web. 16 Feb. 2017.

-Levin, Karen. "Spicy-Sweet Pork Tenderloin." MyRecipes. My Recipes, 03 Mar.

2016. Web. 16 Feb. 2017.