Criterionainquiringandanalysing Y10tyeetsui

Y10T Yee Tsui MYP Y10 Food Design
Y10 Food design

School Meal
Tsui Yee
10 Trust
Criterion A
Introduction
More than half of the VSA students purchase school meals from the Cafeteria or the 7/F
food counter during lunch because it is convenient (replaces meal preparation at home) and
because there is lots of items to choose from. However, it is seldom that our students in VSA
give what they choose to eat much of a thought. The importance of a meal and the nutrition
it provides almost never crosses a students mind when choosing what to eat for lunch. It is
often that what the student chooses is what looks the tastiest, usually because they are
hungry or because of the amount of stress they were subjected to during the six periods
before lunch1. Though, tasty food in the cafeteria almost always include a greater amount
of fats, processed carbohydrates, protein, and a smaller amount of vegetables2. Without any
choices the student like, they often turn to alternative options, like cookies, muffins, fruit
flavoured yogurts and pastries3. These choices are often made with a high amounts of oil,
sugars and refined grains - not ideal for children and teenagers, who are in a stage of rapid
growth and development, and participants of a wide range of physical activities. Therefore, I
will aim to design and cook a tasty and appealing school meal for my school mates that is
high in nutritional value, so that they can receive sufficient energy and nutrients from their
lunches.
The main areas of my research would be: the existing noodle station and salad bar in the
school cafeteria, where students can choose what they want in their meal; students eating
patterns, favourite types of food and different condiments/ sauces; the nutritional needs of
people of different ages; the benefits and disadvantages of different cooking methods; and
the benefits and disadvantages of the existing lunch menu at VSA by Chartwells. These
research will inform my choices when selecting ingredients and developing a recipe for my
dish, with the aim of making my end product appealing to the target audiences (primarily
secondary students).
1
The hypothalamus in the brain produces corticotropin releasing hormone and signals the
adrenal glands on top of the kidney to release the hormone epinephrine when you are
stressed. Initially, these hormones suppresses appetite. However, when stress persists (for
example, if you are stressed the entire morning at school because of an upcoming
presentation), the adrenal glands releases the stress hormone, known as cortisol. Cortisol
is known to increase appetite and is responsible for providing motivation. Ultimately, your
body will experience an energy burnout, and make you crave calorie-rich food, fatty and
sugary food. Some research even found that by ingesting calorie-rich comfort foods, the
activity in your brain that creates the feeling of stress is inhibited.
Sources:
"Why Stress Causes People to Overeat - Harvard Health." Harvard Health. N.p., Feb. 2012. Web.
28 Aug. 2016.
<http://www.health.harvard.edu/newsletter_article/why-stress-causes-people-to-overeat>.
On Friday the 26th of August, I chose the Stir Fried E-Fu Noodles with Bean Sprouts and
Soya Sauce (there was some shiitake mushroom in the noodles as well) even though I
know it is the least healthy of the other two options or choosing to eat from the salad bar
(see screenshot of menu above). As shown in the picture above, there isnt much bean
sprouts or vegetables to be seen in the dish, and that there are a fair amount of oil used (the
bottom of the plate is shining from the oil). The nutritional value of this dish is low, with an
abundance of carbohydrates (I was given a mounting plate of noodles), minimal vegetables,
a high amount of sodium (from the soya sauce and the E-Fu noodles itself) and quite a lot of
oil.
Estimated nutritional value of the Stir Fried E-Fu Noodles with Bean Sprouts and
Soya Sauce V.S. U.S. RDA
Item E-Fu Noodles U.S. RDA
Carbohydrates 28 g 45-65%
(% daily energy)
Simple sugars Not given <10%

(% daily energy)
Fat 23 g 20-35%
(% daily energy)
Saturated fat 4g <10%

(% daily energy)
Unsaturated fat 0g 10-15%

(% daily energy)
Protein 8g 10-35%
(% daily energy)
Fiber (g/day) 0g 25-38 g
Cholesterol (mg/day) 25mg <300 mg
Vitamin C (mg/day) 0g 75-95 mg
Vitamin D (IU/day) Not given 1,000 IU

Calcium (mg/day) 0g 1,000 mg
Sodium (mg/day) 570 mg 1,500 mg
Potassium (mg/day) 0 mg 580 mg
Note that the amount of sodium in the E-Fu noodles is already 38% of the U.S. RDA, and the amount of fats in the dish is around the same as the amount
fo carbohydrates. No vitamins or minerals other than sodium is offered by this dish as well. In addition, the E-Fu noodles falls under the red-light food
items in the Nutritional Guidelines on Lunch for Students by the HK government.
I had a rather intense morning (extended homeroom time talking about the PP, EAP then
English, PE etc.) and anticipate an intense afternoon as well - Chinese, then Maths (many of
the things we learn is new to me), therefore felt the need to treat myself to something rich in
flavour and heavy in carbohydrates.
Sources:
Hong Kong. Classification of Food Items for School Lunch. N.p., n.d. Web. 28 Aug. 2016.
<http://school.eatsmart.gov.hk/files/pdf/Lunch_Classification_en.pdf>.
Hong Kong. Center for Health Prevention. Department of Health. Nutritional Guidelines on Lunch
for Students. Hong Kong Government, Dec. 2010. Web. 28 Aug. 2016.
<http://www.cheu.gov.hk/files/professional/nutritional_guidelines_on_lunch_for_students_en.p
df>.
Liberman, Daniel. Modern Times, Modern Bodies. The Story of the Human Body. 001st ed.
London: Penguin Group, 2014. 224. Print.
"Calories in Hawker E-Fu Noodles Stir-Fry With Shiitake Mushrooms & Mushrooms/Soy Sauce."
myfitnesspal. N.p., n.d. Web. 28 Aug. 2016.
<http://www.myfitnesspal.com/food/calories/hawker-e-fu-noodles-stir-fry-with-shiitake-mushroo
ms-mushrooms-soy-sauce-76594567>.
On Friday, 26th of August, my friend Alicia chose to have a banana muffin and a granola
yogurt cup as her lunch (for the hot meal menu that day, see 2 ). I asked her to justify her
choice, and she said that she chose these two food items because she didnt like the hot
meal choices. Although her meal choice seems to be healthy, it is actually the reverse. The
items contains an insufficient amount of vitamins and minerals. The banana muffin is made
with lots of sugar, butter and refined flour, and the granola in the yogurt cup is coated in an
excess of some sugary concoction.
Estimated nutritional value of the Banana Muffin and Granola Yogurt Cup V.S. U.S.
RDA
Item Banana Muffin Granola Yogurt U.S. RDA
Cup
Carbohydrates 24 g 77 g 45-65%
(% daily energy)
Simple sugars 6.1 g 57.2 g <10%

(% daily energy)
Fat 4g 4.4 g 20-35%

(% daily energy)
Saturated fat 2g 1.6 g <10%

(% daily energy)
Unsaturated fat 0g 0g 10-15%

(% daily energy)
Protein 1.9 g 13.0 g 10-35%

(% daily energy)
Fiber (g/day) 0.6 g 2.5 g 25-38 g
Cholesterol 20 mg 9.1 mg <300 mg

(mg/day)
Vitamin C (mg/day) 0g 0g 75-95 mg
Vitamin D (IU/day) 2% 0g 1,000 IU
Calcium (mg/day) 7% 0g 1,000 mg
Sodium (mg/day) 200 mg 287 mg 1,500 mg
Potassium (mg/day) 199 mg 0 mg 580 mg
Although this meal provides some dietary fiber, vitamin D and potassium, it is as unhealthy as the E-Fu noodles. It contains a lot of simple sugars (a total
of 63.3g of simple sugars) and cholesterol. Excess of simple sugars and cholesterol substances contributes to the accumulation of visceral fats and raises
risks of developing diabetes, cardiovascular diseases and some cancers.
These substances (especially the simple sugars and refined flour) are easily digested, and
dumped into the bloodstream at a rate that is faster than the pancreas can respond to. The
result is either that the pancreas produces insufficient insulin, or that it produces too much
insulin. In the long term, insulin disturbances like such can increase the risk of developing
diabetes, cardiovascular diseases and other diseases related to obesity.
Sources:
"Banana Muffins Recipe." Calorie Count. N.p., n.d. Web. 28 Aug. 2016.
<https://www.caloriecount.com/banana-muffins-recipe-r11544>.
"Starbucks Yogurt And Granola (1 Serving)." SparkPeople. N.p., n.d. Web. 28 Aug. 2016.
<http://www.sparkpeople.com/calories-in.asp?food=yogurt+and+granola>.
Mindmap
Initial ideas for design of product:

- Pasta
- Attractive
- Versatile sauces
- Young people like to eat pasta
- Can use whole-grain pasta
- Carbohydrates dominated
- Mixed Asian noodles (served cold)
- Versatile
- Does not require much high temperature cooking -> reduces creation of
carcinogens in cooking process
- Can include many vegetables -> dietary fibers can create filling sensation
instead of relying on carbohydrates
- Can use different types of protein
- Can use whole-grain noodles such as soba noodles
- Inspired by my grandmas noodles ()
- I can modernised and adapt it for young people
- Korean Bibimbap
- Can include many vegetables
- Can use other grains to replace white rice
- Does not require high temperature cooking
- Popular among young people

- Somewhat carbohydrates dominated
- Can use different types of protein
- Leeks, onions and garlic are used liberally -> has many beneficial properties
such as anti-oxidizing effect
- Versatile
- Open sandwich
- Versatile
- Can use many vegetables, spices and herbs in processing the toppings
- Can use whole-grain bread
Research Plan
*1 being most important
Order of Task description Timeframe Justification
priority
1 Primary Research - Product 1/9/2016 - Through analysing current

Study 15/9/2016 school meals that are similar
to my ideas for the final
Aim: To investigate the product, I can identify
characteristics and evaluate characteristics of a dish that
the current school meals. makes a dish successful.
This task can also expose
Method: the problems of the current
Photograph 3 school meals school meals, which I will
that is similar to my ideas for aim to improve. These data
the product (soup noodles, can then be used to inform
pasta, and the Spanish Style my product design, which
Herb Baked Fish & French will make my final product
Bread), deconstruct it more successful.
(nutritional composition - in
percentage, cooking methods
involved, presentation, smell,
taste, texture, dimension of
components and price),
evaluate its advantages and
disadvantages and discuss
the implications of the results
on my product design. To
gather valid data on the
presentation, smell and taste
of the chosen meals, I will
conduct a small survey
amongst my school mates on
their opinion.
2 Primary Research - User 1/9/2016 - This task can help me

Research 15/9/2016 identify the needs of my
target audience and
Aim: To investigate the characteristics in a dish they
function of a school meal and favour. These points will
my primary target audiences inform the development of
eating habits, meal choices at design specifications and be
school, and their favourite addressed in the product
food. design.
Method: Conduct a
small-scale survey inquiring
the eating habits of my school
mates, their meal choices at

school and their favourite
food.
3 Primary Research - 1/9/2916 - The recipe of my final

Observation 10/9/2016 product must be compatible
with how Chartwells cook
Aim: To investigate the and serve meals. Therefore,
operation of the current food I can better design my final
stations in the 3/F cafeteria product if I know the
(especially the salad bar and operation of the salad bar
noodles station). and noodle stations, since I
will be creating my dish
Method: Take photos of the based on similar concepts -
salad bar and noodle station in the components of the dish
the cafeteria, and take note of is versatile and can be
its operation. customised to the
customers needs.
4 Secondary Research - Online 31/8/2016 - With the access to these

research 20/9/2016 information, I can design few
versions of my final
Aim: To investigate the product of different portion
nutritional needs of different sizes that will suit people of
people (age, gender, activity different nutritional needs.
level).
5 Secondary Research - Online 31/8/2016 - Armed with the knowledge

research 20/9/2016 of the impact of different
procedures of food
Aim: To investigate the preparation on ones health,
procedures, advantages and I can develop a recipe and
disadvantages of different create a dish that is
cooking methods. healthier.
6 Secondary Research - Online 31/8/2016 - Being familiar with

Research 20/9/2016 ingredients that have
different health properties
Aim: To investigate the and nutritional value can
nutritional value and help me make better and
properties of different types of healthier choices when
food and common ingredients selecting the ingredients for
in cooking. my final product.
Research and Analysis
Primary Research - Product Study
Attribute Deconstruction
The strengths of each of the meal will be highlighted in green, and the weaknesses will be
highlighted in red.
School Meal 1: Braised Assorted Veg in Tomato Sauce & Spaghetti
Nutritional Composition
Nutritional Percentage of dish & component concerned
Component
Carbohydrates 65% - Regular Pasta
Protein 9% - Small amount of protein in the pasta and vegetables
Vegetables 20% - Cauliflower, broccoli, zucchini, sauted cabbages, carrot bits, tomato
bits
Sodium 1% - Used to season the spaghetti, cabbages and vegetables
Simple Sugars 2% - Sugar used in the sauce in the braised vegetables

Oil 3% - Used when boiling the spaghetti and sauting the cabbages
Cooking Methods involved

- Boiling
- Braising
- Saut
Portion
Surveyee 1: The portion is a bit too big.
Surveyee 2: The portion could be a bit smaller.
Surveyee 3: not nice
Surveyee 4: Too much
Surveyee 5: suitable
Surveyee 6: The portion is rather small. But it really depends on whether you want a big or
small portion.
Surveyee 7: Okay, but sometimes too much
Surveyee 8: Small portion of spaghetti
Presentation
Surveyee 1: This meal does not look attractive. The vegetables look discoloured and yellow
from the cooking (the vegetables are overcooked). The sauce looks a bit slimey too.
Surveyee 2: not nice
Surveyee 3: Messy
Surveyee 4: pretty ugly - sauce everywhere and unorganized
Surveyee 5: Messy, some of the sauce were splash on the side of the dish.
Surveyee 6: Could have better presentation
Surveyee 7: look a bit watery
Surveyee 8: disgusting
Smell
Surveyee 1: The dish has a rich smell of tomatoes. Im ok with tomatoes, so overall it smells
ok.
Surveyee 2: not sure
Surveyee 3: okay
Surveyee 4: sour and weird
Surveyee 5: Tomato sauce and fresh vegetables.
Surveyee 6: usually okay
Surveyee 7: flavorful
Surveyee 8: not appetizing
Taste
Surveyee 1: The taste of the sauce is a bland. The whole dish is dominated by the taste of
tomatoes and starch in the spaghetti.
Surveyee 2: a bit bad
Surveyee 3: Disgusting, tasteless
Surveyee 4: the taste don't match
Surveyee 5: Good, I ate the lunch last week.
Surveyee 6: The spaghetti is okay, but the taste of the sauce could be adjusted
Surveyee 7: salty
Surveyee 8: It tastes plain
Texture
Surveyee 1: The food is overcooked - the texture of the spaghetti is starchy and soft, and the
texture of the vegetables are too mushy.
Surveyee 2: weird
Surveyee 3: Weird
Surveyee 4: soggy, bland
Surveyee 5: Some of the spaghetti were not well-cooked and are rather hard.
Surveyee 6: Could be better
Surveyee 7: Chewy and dry
Surveyee 8: the spaghetti is cooked for too long
Integration of components
Surveyee 1: The vegetables in the spaghetti cannot be easily eaten together with the
spaghetti. Customers either have to cut the vegetables into smaller pieces using the side of
a fork or a knife in order to mix it in with the spaghetti, or eat them separately with the
spaghetti.
Surveyee 2: size is not really a problem
Surveyee 3: lettuce - hard to eat
Surveyee 4: The size of the vegetables could be cut into smaller size.
Surveyee 5: Size of the vegetables might be too big
Surveyee 6: the size of the vegetable on the left are too big to put in the mouth
Surveyee 7: the size of the vegetables are too big
Surveyee 8: vegetable is too chunky
Rating:
Surveyee 1: 3/10
Surveyee 2: 4/10
Surveyee 3: 4/10
Surveyee 4: 6/10
Surveyee 5: 6/10
Surveyee 6: 5/10
Surveyee 7: 2/10
Surveyee 8: 1/10
Mean rating: 3.875

Mode rating: 4 and 6
Median rating: 4
Summarised notes:
- The only area that received generally positive comments is the smell. This dish is
also quite healthy according to the nutritional breakdown, because it contains around
20% of vegetables.
- The overall rating this meal got is not high. This implies that the smell and
nutritional value of the meal does not play an important role in pleasing the
target audience.
Price: $26.00
School Meal 2: Spanish Style Herb Baked Fish & French Bread
Component
Carbohydrates 45% - 4 slices of french bread
Protein 30% - 2.5 pieces of baked fish fillets
Vegetables 10% - 6 sliced olives, onion strips, 5 small pieces of mushroom, finely chopped
parsley on the fish
Sodium 8% - Salt in butter and olive, and salt used to season the fish and the tomato
sauce
Simple Sugars 2% - Sugar used to sweeten the tomato sauce
Oil 5% - Lightly salted butter spread on the slices of french bread
Cooking Methods involved:

- Baking
- Toasting
- Braising
Portion
Surveyee 1: The portion is too small. I still wanted something to eat after I finished the whole
thing.
Surveyee 2: The portion is INSANELY small.
Surveyee 3: not good not as REALLY bad
Surveyee 4: The portion is okay
Surveyee 5: small
Surveyee 6: Small, perhaps more slices of bread.
Surveyee 7: Okay
Surveyee 8: Small portion
Presentation
Surveyee 1: I feel like the things on the plate are just sloppily dumped there. Splatters of
sauce makes the side of the plate dirty.
Surveyee 2: Messy, no thoughts or care behind the presentation;
Surveyee 3: messy
Surveyee 4: Messy
Surveyee 5: bread everywhere - messy
Surveyee 6: Messy, sauce stains on the dish.
Surveyee 7: A little messy
Surveyee 8: Messy
Smell
Surveyee 1: I can smell nothing from the dish, perhaps because has already cooled down
when I bought it There also isnt one hint of herb in the sauce or on the fish or on the bread
when I eat the food.
Surveyee 2: It smells weird and questionable.
Surveyee 4: Smells okay
Surveyee 5: not much smell
Surveyee 6: Not sure
Surveyee 7: Okay
Surveyee 8: Salty
Taste
Surveyee 1: The fish is lightly seasoned, and the whole thing tastes rather bland.
Surveyee 2: Fish tastes like cardboard.
Surveyee 4: The bread is soaked
Surveyee 5: bland, tasteless
Surveyee 6: Good, since herbs are good choices to bake fish.
Surveyee 7: The baked fish is okay, but the taste of the bread could be improved
Surveyee 8: Salty
Texture
Surveyee 1: The pieces of bread was soaked in the sauce, which makes it soggy. I hate
soggy bread. The fish is flaky, but too soft.

Surveyee 2: The whole dish is very soggy
Surveyee 4: Disgusting, too wet
Surveyee 5: fish tastes like plastic
Surveyee 6: Soft and chunky.
Surveyee 7: The bread is little too hard
Surveyee 8: bread-crunchy fish-soft
Surveyee 1: The dish is very clumsy to eat. The fish/ sauce drips down the bread when I put
it on top of the bread for consumption. There are also only 5 small pieces of mushroom and
6 pieces of olive in the dish. Too little vegetables for my taste.
Surveyee 2: I cannot put the whole piece of bread in my mouth.
Surveyee 3: idk
Surveyee 4: hard to eat the bread in one go
Surveyee 5: The bread could be cut to smaller size.
Surveyee 6: Maybe the size of the bread could be a bit smaller
Surveyee 7: bread might be too big to put in the mouth
Surveyee 8: it is hard to eat together
Overall Rating
Surveyee 1: 6.5/10
Surveyee 2: 1/10
Surveyee 3: 7/10
Surveyee 4: 7/10
Surveyee 5: 3/10
Surveyee 6: 4/10
Surveyee 7: 3/10
Surveyee 8: 6/10
Mean rating: 4.6875

Mode rating: 3, 6 and 7
Median rating: 5
Summarised notes:
- The feedback for the attributes of the dish are generally negative. However, perhaps
because this type of dish (e.g. bread as carbohydrates of meal A/B/C/D) are an
infrequent choice in our menu, it received quite a high overall rating.
- Implication: Target audience like new and innovative dishes that are not
frequently served in school.
Price: $26.00
School meal 3: Flat Rice Noodles with wonton
Component
Carbohydrates 75% - a bowl of flat rice noodles
Protein 8% - 2.5 pieces of baked fish fillets
Vegetables 8% - 5 pieces of sauted bok choy in the noodles, garlic used to saut the bok
choy
Sodium 5% - Salt used to season the broth, bok choy and the filling of the wonton
Simple Sugars 0% - No simple sugar used
Oil 4% - Oil from the sauted vegetables and the flat rice noodles
Cooking Methods involved:

- Boiling
- Sauting
Portion
Surveyee 1: The portion is too big.
Surveyee 2: better
Surveyee 3: Too much
Surveyee 4: alright
Surveyee 5: Good, has a lot of noodles.
Surveyee 6: A little too much in my opinion
Surveyee 7: big portion
Surveyee 8: too much
Presentation
Surveyee 1: This dish looks unattractive. There arent many colours involved (only the white
of the white of the rice noodles, beige colour of the wontons and a blotch of green from the
lonely piece of bok choy)
Surveyee 2: normal
Surveyee 3: Ugly, not appealing
Surveyee 4: slightly messy but acceptable
Surveyee 5: Messy, the wonton and the vegetables are put on the side.
Surveyee 6: Okay
Surveyee 7: Clean
Surveyee 8: it looks oily
Smell
Surveyee 1: It smells ok, but it doesnt smell natural. I feel like some additive/ artificial
flavouring is added to the broth.
Surveyee 2: not bad
Surveyee 3: Smells quite good
Surveyee 4: no strong smell
Surveyee 5: Soup
Surveyee 6: Could be imporved
Surveyee 7: a bit salty
Surveyee 8: smells weird
Taste
Surveyee 1: It doesnt taste bad, but it is not remarkable. There is a lack of depth in the
flavour of the dish.
Surveyee 2: okay
Surveyee 3: Taste is fine
Surveyee 4: oily and salty
Surveyee 5: Does not taste like soup. Seems like noodles in water.
Surveyee 6: The flat rice noodle doesn't really have any taste, so maybe that coil be
improved
Surveyee 7: Light
Surveyee 8: no taste
Texture
Surveyee 1: The noodles are soft and slippery. It makes them hard to pick up with the
chopsticks. There is also a lack of different textures in the dish. All I can taste is the softness
of the noodles.
Surveyee 2: okay
Surveyee 3: Texture is normal, nothing special
Surveyee 4: smooth and slick with oil

Surveyee 5: The noodles are too soft.
Surveyee 6: Maybe improve the texture of the flat rice noodle
Surveyee 7: Soft
Surveyee 8: too soft
Surveyee 1: The wonton has to be eaten separately with the noodles. There is nothing to
bind the components together. The noodles are also very clumsy to eat, because it easily
slips from the chopsticks and falls back into the broth, splashing the hot broth everywhere.
Surveyee 2: everything us fine
Surveyee 3: kind of hard to eat the noodle-thing
Surveyee 4: More vegetables!
Surveyee 5: Maybe the length of the rice noodle
Surveyee 6: noodles are slippery
Surveyee 7: the soup does not stick to the noodles
Surveyee 8: you have to eat everything separately
Overall rating
Surveyee 1: 5/10
Surveyee 2: 7/10
Surveyee 3: 7/10
Surveyee 4: 7/10
Surveyee 5: 4/10
Surveyee 6: 5/10
Surveyee 7: 6/10
Surveyee 8: 5/10
Mean rating: 5.75

Mode rating: 5 and 7
Median rating: 5.5
Summarised notes:
- This dish seems the most unhealthy according to the approximate nutritional value
analysis. It does not have much vegetables or protein.
- Although this dish received the best rating compared to the other two dishes, the
comments it received is not remarkably better.
- Implications: the target audience prefer noodles over spaghetti or bread as
the carbohydrate.
Price: $30.00
Conclusion
I have chosen these three dishes because it resembles with the initial ideas that I came up
with. The first meal (Braised Assorted Veg in Tomato Sauce & Spaghetti) a pasta dish; the
second meal (Spanish Style Herb Baked Fish & French Bread ) an open sandwich; and the
last meal (Flat Rice Noodles with wonton) noodles inspired by my grandmothers recipe.
With the analysis of these results, I can decide and justify the type of dish I am going to
make and develop specifications for a successful product.
From my findings, I summarise the following attributes of the school meals:

1. Portion: People have different preferences for portion size of the dishes. Though,
most agree that the portion of meal two is too small and meal three too much,
people have mixed responses for meal 1. As the surveyee 6 has stated in the
response for portion size for meal 1, ones preferences for meal size really depends
on whether you [they] want a big or small portion.
2. Presentation: The majority of the people feel that the presentation of the school
meals is messy and not appealing, as if food is sloppily dumped there. People
also commented that the splatters of sauce makes the side of the plate dirty, which
might make the meal hard to carry (some students carry a laptop and books in
addition to the meal). In addition, surveyee mentioned that he/she would like to see
more vibrant colours in the dish, commenting that meal three dont have much
colours involved (only the white of the white of the rice noodles, beige colour of the
wontons and a blotch of green from the lonely piece of bok choy)
3. Smell: Most of the surveyees had neutral opinions on the smell of the dishes,
claiming that they are not sure. Though, some commented that the meals smells
weird and Could be imporved [improved], and some commented that it is okay.
4. Taste: Surveyees had different comments on the taste of dishes. Some commented
that the meals are tasteless, bland and not remarkable. Some commented that the
meals are too salty, and oily. Others commented that the taste is fine and not
bad.
5. Texture: In general, the comments about meal 1 and meal 3 is that the spaghetti/
noodles are overcooked and too soft. For meal 2, the bread is soaked, soggy and
too hard, and the fish is too soft.
6. Integration of components: In general, the response of the surveyees reflect that the
meals are somewhat difficult to eat. Some of the common problems are: the pieces
of food in the dish are too big, which will require cutting or a few bites to be
consumed. Surveyees also commented that the noodles in meal 3 are slick with oil,
which makes it very clumsy to eat.
7. Rating: The overall mean rating of all of the dishes are 3.875 to 5.75. This implies
that the school meals provided by the school are poor to mediocre.
Comparing all of the meals, I would say that meal 3 is the best. This can be justified by the
highest mean rating and more positive comments it received compared to the other two
meals. For example, while the taste for meal 1 and 2 is generally that it is tasteless and
bland, meal 3 received comments like it is okay, fine, light and doesnt taste bad. This
justification can be further supplemented with the fact that many student would line up for the
noodles during lunch in spite of the long que.
From above summary and analysis, I can develop specifications that will hopefully guide me
in making a successful product. The following points are those that I will address in my
design specifications:
1. Portion: Because people have different preferences for the size of the dish, I can
provide two different portion size for the target audience to choose from. I will vary
the portion of the carbohydrates in my dish because a dish is typically made up of
over 45% of carbohydrates, therefore can be cut down without giving up much
nutritional value.
2. Presentation: I will try incorporate a great variety of fresh ingredients in my dish, such
as different vegetables and proteins. My dish should also be easy to assemble, so
that the presentation of the dish will be of high quality, even in mass production
(mass production will be required during the lunch hours to serve the students).
3. Smell: Based on the results, I conclude that the smell of the dish is not as crucial to a
dish as the taste and other elements. The chef would not have much control how a
dish smells anyway (except for using spices and herbs to enhance the smell and
heating up the dish so that the vapour will carry the smell). Therefore, the smell of the
dish would not be my priority of my design specifications.
4. Taste: According to the results, I find that people have different preferences for the
taste of their meal. Therefore, I will offer different choices to the target audience so
that they can customise their dish. I can also separate different tastes as different
elements. Lastly, I can make reference to the salad bar and noodle station for the
feasibility and implementation of this idea.
5. Texture: I will pay attention not to overcook the components in my dish to avoid them
being too soft. I will also cool down the components after cooking if possible, to stop
the cooking process (e.g. rinse cooked, al dente noodles with cold water). I will also
incorporate a diversity of ingredients, especially vegetables to make the texture of the
dish more interesting.
6. Integration of components: I will be aware of the principles of ergonomics and make
sure that the components in my dish will be easy to pick up with eating utensils, and
does not require much cutting or bites to be consumed. For example, I will cut the
ingredients used in the dish to a size that will be easy to be eaten with other
components. I can shred the vegetables in a noodle dish such that it blends in with
the noodles better, and can be picked up with a fork or a pair of chopsticks easily.
7. Rating: I will aim for my dish to score a higher rating than the school meals. To do
this, I will make reference to this product study and develop specifications that
addresses these issues.
The findings also imply that a meal that target audience would enjoy is usually of an
innovative idea, and unfortunately, rather unhealthy (meal 3 rated the highest, but is the
most unhealthy meal out of the three). I can tackle this problem by thinking of ways to
incorporate vegetables in my dish without making it too obvious. For example, I can add
shredded vegetables in a noodle dish to provide different textures. By doing so, I would have
subtly introduced vegetables and added more colours and textures to the dish.
Primary Research - User research
I used an online platform Typeform to create this survey because it is easy to use,
aesthetically pleasing and free of charge. The questions in this survey targeted is target at
my end users, which is primarily the secondary students in VSA. The questions are designed
to reveal the function school meals serves to my end users (e.g. through the first question,
Do you usually have the school meal? If yes, please explain why.) and to investigate their
eating habits, meal choices at school and their favourite food (e.g. What would you change
about the school meals if you could?).
Survey Preview
Results and Analysis Results

Total number of respondents: 21 students
*Note that the responses in the tables below may contain grammar mistakes, since they are
the exact transcription of the responses I have received. For the raw data of this survey,
please check the Excel file named User Research Results.xlsx attached in the task
Criterion A: Inquiring and Analysing.
** Highlighted in blue = significant data
Question 1: Do you usually have the school meal? If yes, please briefly explain why.
Yes No
Because I m lazy to bring home lunch No because school meals are disgusting
Its not that bad and I need food to survive No I bring home lunch
Yes, I eat school meal everyday. No
Yes, because I cannot be bothered to bring in I seldom have school meals because I usually
lunch bring my home lunch to school. Lining up in the
queue is time consuming.
Yes, because the school meal is often made

with healthy ingredients and consists of a great
amount of nutrients
yes because it's a lot more convenience than

bring lunch from home
Yes, because if I don't eat school meal I will

need to bring my own lunch, which will make my
school bag very heavy.
Ye bc I need eat
yes because im lazy to bring home food
yes, because I'm too lazy to bring my own lunch
Yes because it is more convenient and my

family doesn't have time to make my lunch
Because i dont have home lunch and actually

skl lunch sucks its discusting and yucky but i
have no choice because i dont wana die so i
need to eat lunch please take this seriously. And
dont think this is a joke!!!!
yes, convenient
yes, as i am too lazy to bring home lunch
Yes because it is more convenient
Yes, because it is more convenient than

preparing a meal at home the night before/
morning of going to school.
yes, because it is convenient
Question 2: Which of the following school meal would you choose to have?
a. Please choose one of the following options:
b. Why?
Spanish Style Spaghetti A Stir Fried Noodles with Salad Bar
Herb Baked Fish & La King ( Shredded braised beef ()
French Bread ( ) Chicken with brisket/ wonton/
Mix Veg & meatballs (
) Red Rice (
)
)
# of 7 3 4 5 2
respon-
dents
Explan- I like bread and fish I personally Has both meat Because I love It's healthy
ation and it's healthy like chicken + vegetable noodles and light
compared to the the most
others
I have a preference Because I because i like its yummy Idk don't

for french bread. like it rice and it feel like
looks more eating d
healthy other
meals
because we usually more rice is good Usually more

eat rice or noodle appealing delicious
so bread might be a than others...i
better choice like spaghetti
Seems like it's the Because it is Because it is not

best out of all the the simplest too rich in flavor
options choice and it is warm.
it seemt to be more I love to eat

healthier and tasty. noodles
Other options are
too boring because
they keep on
repeating as school
meals.
Because why not

and i actualy dont
like any thing on
this menu so i just
like to eat fish so i
choosed a
I like to eat bread
Question 3: Do you usually finish the portion of school meal served by Chartwells?
Yes No
# of respondents 16 5
Question 4: Is the school meal portion served by Chartwells sufficient?

Yes. The portion is just No. The portion is too No. The portion is
right. small. too big.
# of respondents 16 1 4
Question 5: Say, you can choose the sauce for your pan-fried chicken with rice. What sauce
would you choose?
a. Choose a sauce.
b. Why? If you chose 'Others' in the previous question, please state what kind of sauce you
would like.
Soya Tomato Cream Pesto Curry Gravy Sweet Others No
Sauce Sauce and Sauce
Sour
# of 5 4 0 2 4 0 2 0 4
respon-
dents
Explan- Because it N/A Chose Because Because I do

ation definitely pesto the curry I like not like
adds at school sweet adding
flavour to usually and sour sauce
the rice tastes things to
and its alright. XD food.
also
simple
. I like the Because No Bc I like Becau

sour of I like the that se
the aroma Sauce sauce
tomato and on
sauce depth food
combinin herbs sucks
g with the lends to
chicken a dish.
I like soya Because Spicy MOre

sauce I like suace healthy
tomatoes.
Because I didnt It is tasty Becau

like it and choose se it is
it would others the
taste healthi
weird with est
others
idk
Question 6: What do you think of the school meals served by Chartwells? Consider the
taste, smell, texture and presentation of the food.
a. Rate the school meals served by Chartwells.
Rating 1 2 3 4 5 6 7 8 9 10
(Very (Acc- (Very
Poor) epta- Good)
ble)
# of 1 0 1 2 6 4 6 1 0 0
Respo-
ndents
Mean: 5.52 (2 d.p.)
Median: 6
Mode: 5 and 6
b. Please briefly elaborate on your previous answer.

Rating Response
1 The food is to small its sometimes not creative and you need to line up so long plus if u
come to late all the food is sold
3 It is not hot enough and sometimes the food does not taste good
4 The food is prepared in a rush rice barely cooked sauce too lumpy meat too hard
It is sometimes a bit unacceptable
5 some dishes might not to my liking
It's acceptable because at least it has salad
The taste is ok, price is acceptable but the presentation is bad
not bad but not good
It is not horrible, but not delicious.
the quality of the rice is very poor.. but at least there is no hygiene problem.
6 I can eat it, and I am okay with eating it again after eating it.
Because sometimes leh hou lan suk but Dou ok geh
It's good but it's not great
it is acceptable but not the best
7 The food is okay lol eatable XD
its suitable for students
I enjoy eating some of the school meals like fried rice.
Most of the times, the Chartwell meals are tasty, but sometimes the quality is a bit abd.
For example, sometimes the rice is a bit uncooked, and sometimes the fish tastes a
little dry.
I like their hard work and effort but not too creative.
quite amazing,
8 Although the food chartwells serve is healthy, sometimes the taste and presentation
may not always be ideal
c. What would you change about the school meals if you could?
Response
Make them of a higher quality eg better rice better meat more smooth sauce
Less oily
they're currently improving so i guess nothing
I would like more japanese style food added to the school meals.
I would make them look more appealing, and perhaps have an ingredients upgrade
Probably the taste and presentatiin
adding different kind of food that never try before
Ingredients and recipe
Improve the quality.
idk giu Kui make something yummier
Better Sauce/ higher quality food
idk
don't really know...
More choices without meat
I don't know.
Everything food portions
nothing
NOTHING! I guess... it might be acceptable for this price. But... I want to have a full set of lunch like
the primary
Make it warmer and tastier
I would put more emphasis on the use of fresh vegetables in cooking instead of separating the
protein and the vegetables.
More creativity
Question 7: What are some characteristics of your favourite food? (e.g. I like to eat
South-East Asian food because the herbs and spices used in it gives the dishes depth and
flavour)
Response
I like Italian because it focuses on good quality food with less herbs and spices and other garnishes
Spicy food
I like noodles
I like to eat Japanese food because it includes seasonal ingredients.
I like to eat more unhealthy food, or food with cheese!
I like Japanese cuisine because it's usually really simple, but also brings out a lot of flavour
I like to eat Japanese food although the ingredient are simple but you can eat all the things in a
mouth
Tomato sauce provides a little sourness
I'm not sure, I'm quite random.
I like to eat anything ge wor
Tasty, salty
japanese
sushi? I like chicken and prefer rice more than noodles
I like all foods
sdfghj
Fish and chips burger
is ok
I like to eat Japanese food because they put emphasize on the freshness of the food, without
overcooking them.
I like to eat Japanese food because the food it offers suits my taste
I like food that uses herbs and spices, because it gives the dish depth and flavour.
I like to eat curry related dishes because the spices are refreshing
Question 8: Do you enjoy spicy food?

Yes No
# of respondents 8 13
Overall analysis
According to question 1, most of the students purchases the school meals for lunch,
because it is more convenient (17/21 of surveyees). Of the four surveyees that reported
that they do not have the school meals as lunch, two of them gave an explanation, which is
that school meals are disgusting and lining up in the que is time consuming. This justifies
that there is a market for school lunches among my target audiences (primarily secondary
school students in VSA).
Question 2 indicates that the most popular meal choice among students are as follow (listed
according to the order of popularity): Spanish Style Herb Baked Fish & French Bread,
Noodles with braised beef brisket/ wonton/ meatballs, Stir Fried Shredded Chicken with Mix
Veg & Red Rice, Spaghetti A La King, Salad Bar. These meals were chosen from the
Chartwells menu because of its resemblance to my ideas for the design. I will then decide on
one of my ideas based on the results of this question. Although the Spanish Style Herb
Baked Fish & French Bread received 7 votes, while the Noodles with braised beef brisket/
wonton/ meatballs received 5, I would say that the noodles are more popular with the
students than the bread dish. This is because the noodles dish fared better in the product
study above, where the surveyees actually had the chance to taste the food. In addition, the
reasons that the surveyees gave for the bread dish is that it seems healthier and tasty,
which is actually proved to be not true in the product study as well, because the proportion of
carbohydrates and vegetables are insufficient. Therefore, my product will be a noodle dish.
Question 3 and question 4 reveals that generally, the current portion size of the school
meals are sufficient. However, since 5 surveyees think that the portion size is not right (1
surveyee states that he/she thinks that the portion size is too small, while the 4 others states
that the portion size is too big), I will probably design my product such that the portion size of
the meal can easily be altered.
Question 5 asks about the type of sauce that the surveyee would like to go with their
pan-fried chicken with rice. The aim of this question is to identify the style my target
audience like the most. The results shows that soy sauce is the most popular choice, with 5
votes, with explanations for the choice being it adds flavour and is simple. It also reflects
that Asian-styled cooking is favoured by my target audiences, probably because it is the
comfort food for many Hong Kong citizens. Therefore, when designing my recipe, I will pay
attention to incorporate elements of Asian cooking in order to satisfy more target audiences.
Question 6 justifies the need for this product to be made. The mean rating for Chartwells
school meals is 5.52 (2d.p.), indicating that there are still many room for improvement. From
the explanation that the surveyee gave, I conclude that to make my dish attractive, I should
be creative when developing my recipe, pay attention to the presentation, texture and use
fresh vegetables.
Question 7 indicates that students self reported favourite food are generally Italian,
Japanese and are noodles and spicy. They also like food that put emphasize [emphasis]
on the freshness of the food, without overcooking them. Therefore, I will try incorporate
elements of Italian and Japanese cuisine in my recipe.
The last question of this survey asks the surveyees whether they enjoy spicy food or not.
This is to help me make a decision on whether or not I should develop a recipe for spicy food
(I personally enjoy spicy food a lot, but other students might not). The results shows that the
majority of students does not enjoy spicy food (13/21 students does not), so I will make
spiciness an option (perhaps through providing them the option of adding spicy condiments
to their meal).
Primary Research - Observation

Salad Bar
Students purchase the salad bowl (a plastic container of around 15x20x5cm) from the
Express-line machine or from the meal B/C counter. They then proceed to the salad bar,
which is beside the express meal pick-up station and fill up their salad bowl with whatever
they like. Choices typically include (variable): pasta salad (dressing of vinaigrette or
thousand island), assorted salad greens, mixed fruits (usually cubed watermelon, melon,
grapes, blueberries, dragonfruit, fresh pineapples), cherry tomatoes, canned pineapples,
chickpeas, red kidney beans, canned corn, root vegetables (variable: roasted pumpkins,
roasted potatoes, roasted aubergines, potato salad, boiled and sliced purple sweet potato,
canned beetroots), roasted zucchinis, thai-styled bean sprouts, chicken pieces, egg slices
and croutons.
Noodles Station
Students line up at the meal D station (beside the meal A station). The line is typically very
long. When they reach the counter, they are asked to choose a type of noodle (if there is the
option) and the topping they would like to go on their noodles (noodles usually come with
some additional toppings, such as vegetables and fish sticks and seaweed for the Japanese
style noodles). Choices depend on the style of noodle. For the Chinese style, students
typically choose one of the following: braised beef brisket, Chinese meatball, wonton. For
Vietnamese style, students typically choose one of the following: fried fish spring rolls, spicy
thai-style fish cake and sliced pork chops. For Japanese style, students typically choose one
of the following: dumplings, faux scallops and pan-fried chicken. A ladle full of broth is then
poured on the noodles, and the noodles will be handed to the student for checkout in front of
the cashier.
Secondary Research - Online Research
Aim: To investigate the nutritional needs of different people (age, gender, activity level).
- Peoples nutritional needs changes with their age and activity level.
- To meet the bodys nutritional needs, a person should consume a wide variety of
nutritious food, enough kilojoules for energy (carbohydrates as the dominating
source), fatty acids (such as oily fish, nuts, avocado), enough protein for cell
maintenance and repair, vitamins, essential minerals (such as iron, calcium and
zinc), and food containing plant-derived phytochemicals.
- A diet that concentrates on fruits, vegetables, whole grains, legumes, dairy
foods and lean meats can meet these basic requirements.
- Teenagers and young adults should consume more of nutrient-dense foods like
wholegrain pastas, vegetables and lean meats and dairy products to facilitate their
growth spurts.
- It is important for them to develop a healthy eating habit now, because it will
likely be carried on into later life.
- The skeleton develops the most during the teenage years. Therefore,
teenagers should consume a greater amount of calcium.
- Teenager girls in particular need a greater amount of iron.
Bibliography:
"Food and Your Life Stages." Better Health Channel. N.p., n.d. Web. 27 Sept. 2016.
<https://www.betterhealth.vic.gov.au/health/healthyliving/food-and-your-life-stages>.
Ltd, Interspeed Web Solutions. "Teenagers." - NZ Nutrition Foundation. N.p., Apr. 2015. Web.
27 Sept. 2016.
<http://www.nutritionfoundation.org.nz/nutrition-facts/healthy-eating-for-all-ages/Teenager
s-2>.
Aim: To investigate the procedures, advantages and disadvantages of different cooking

methods.
- Cooking can elicit chemical change in the food
- Can cause loss of vitamins and minerals
- Enriches meat with protein
- Sometimes cooking can activate vitamins that were dormant when raw. E.g.
Broccoli.
- Cooking in water
- Procedure: bringing water to a boil in a saucepan, and cook food in it
- Advantages: food can be seasoned directly with herbs, salt, pepper, etc.
- Disadvantages: cooking food too long in water can cause it to lose colour,
texture, flavour and nutritional value
- Steaming
- Procedure: fill a deep pan with water. Place a wire rack in the water (the top
of the wire rack should not be submerged in water) and close the lid of the
pan. Bring the water to a simmer, and place the food on the wire rack. Closely
monitor the water level, and add water to it if needed.
- Advantages: preserves flavour very well.
- Disadvantages: does not give the chef as much control in the cooking
process, can only cook a limited amount of food at a time.
- Roasting
- Procedure: Roast food in the oven, broiler or rotisserie. We usually coat the
food for roasting in oil before it goes into the oven/ broiler/ rotisserie, so that
the food does not burn.
- Advantages: the exterior of the food will become crispy, while the inside
remains moist. It also retains minerals in the meat.
- Disadvantages: It does not cook food evenly, and may risk burning some
parts of the food. This releases carcinogens, and when ingested, may
increase the risk of developing different types of cancers.
- Grilling
- Procedure: comparable to pan-frying on an oven grill, cast iron grill or
barbecue.
- Advantages: gives the food a distinct, smoky flavour, and can sear the food
really well, reaching a caramelised exterior and juicy interior.
- Disadvantages: this is a high-temperature cooking method, which can form
hydrocarbon - a type of carcinogen.
- Frying
- Procedure: cooking food in very hot oil (140 to 180 degrees celsius).
- Advantages: fried food are crispy and greasy, making it a very attractive food
(humans are evolved to crave fats).
- Disadvantages: this cooking method involves high-temperature cooking,
which forms hydrocarbon, a type of carcinogen. It also involve excessive fats
in the diet, which can increase the chance of developing atherosclerosis,
cancer, obesity and brain injuries.
- Stewing
- Procedure: Sear the food, and slow-cook it with some liquid, be it water, broth
or wine.
- Advantages: it allows flavour to develop over time, and makes meat tender.
- Disadvantages: the searing is high-temperature cooking, which releases
carcinogens. This method also takes a comparatively longer time to cook.
Bibliography:
Dealer, Brie Zeltner The Plain. "Humans Are Genetically Hard-wired to Prefer Fat and Sugar:
Fighting Fat." Cleveland.com. N.p., 04 Apr. 2010. Web. 27 Sept. 2016.
<http://www.cleveland.com/fighting-fat/index.ssf/2010/04/humans_are_genetically_hard-w
ired_to_prefer_fat_and_sugar.html>.
Woods, Paul. "Health Risks Associated With Excessive Intake of Fats and Carbs." Healthy
Eating. N.p., n.d. Web. 27 Sept. 2016.
<http://healthyeating.sfgate.com/health-risks-associated-excessive-intake-fats-carbs-5365
.html>.
Aim: To investigate the nutritional value of different types of food and common ingredients in
cooking.
Download this PDF to for details for the nutritional value of common foods:
https://drive.google.com/a/vsa.edu.hk/file/d/0B1216xNKVOhycXUxLVU1S3dpZEU/view?usp
=sharing
Use this website for detailed breakdown of nutritional components of common ingredients in
cooking:
http://www.nutritionvalue.org/
Bibliography:
"Common Menu Bar Links." Nutrient Value of Some Common Foods [Health Canada, 2008].
N.p., 18 Mar. 2013. Web. 27 Sept. 2016.
<http://www.hc-sc.gc.ca/fn-an/nutrition/fiche-nutri-data/nutrient_value-valeurs_nutritives-tc
-tm-eng.php>.
"Nutritional Values For Common Foods And Products." Nutritional Values For Common Foods
And Products. N.p., n.d. Web. 27 Sept. 2016. <http://www.nutritionvalue.org/>.
Cheree. "7 Cooking Methods You Should Know About." Sofeminine. N.p., n.d. Web. 27 Sept.
2016.
<http://www.sofeminine.co.uk/diet-healthy-recipes/different-cooking-methods-s564743.ht
ml>.
Design Brief
For my product, I will be creating a noodle dish inspired by my grandmothers recipe for Zha
Jiang Mian (). It is justified in my product study and analysis of user research that
noodles are most popular among my peers, rating the highest in the product study and
second highest in the user research. The target audience of my product will be mainly
secondary school students of VSA, because they are largest group of possible customers for
my product (there are much more students than staffs in VSA, and according to the user
research, the majority of the students purchases school meals for lunch). Being a VSA
secondary school student myself will also give me an edge, because I understand what my
target audience think.
In my product, I will aim to improve the following aspects of the current school meal: lack of
creativeness in recipe, lack of nutritional value, mediocre taste, smell and lack of
consideration to the texture and presentation of the dish. These aspects of the current
school meal are identified through the product study and the analysis of the user research,
presented as the weaknesses of the school meals. Addressing these aspects will hopefully
help me create a product that can satisfy the needs of my target audiences.
I will also use the knowledge gained in my secondary research when designing my recipe.
Specifically, I will use an array of fresh, nutritious ingredients, and pay specific attention to
the amount of calcium and iron it provides (teenagers should consume more calcium
because they are in a stage of rapid growth, and teenager girls should consume more iron to
replenish the loss every month). I will cook my food with methods that does not involve
high-temperatures, because it releases carcinogens, which are harmful chemicals that will
potentially lead to the development of many forms of cancers.
To make my product more attractive while increasing the amount of vegetables in it

(vegetables provides a diversity of vitamins and minerals, the component that the current
school meals seem to lack), I will use vegetables of different colours (e.g. carrots for the
colour orange, cucumbers and lettuces for green, Jews ear fungus for black, etc.) and cut
the vegetables into smaller pieces so that it blends well with the other components (e.g.
shredding the vegetables, dicing them into small pieces or using pureed vegetables in the
sauces, etc.). Adding more vegetables can also improve the texture of the overall dish,
because vegetables are usually crispy and light, contrasting with the soft and tender
carbohydrates and proteins.
In addition, I will make reference to the salad bar and noodle stations in the school cafeteria
to develop a recipe that is easy to assemble and can be easily varied in portion. This is
because through the product study and user research, I found that different people have
different preferences for the meal portion, so the best way to address this need is to let the
portion of my product be adjustable to the customers need in the service line (the counters
in the cafeteria).
Lastly, I will try incorporate elements of Asian (especially Japanese) and Italian cooking in
my recipe, because the product study and user research reflects that my target audience
enjoy these cuisines. I can confidently use my grandmothers Zha Jiang as an inspiration
for my recipe, because it uses Asian condiments (mainly miso and soya sauce), especially
soya sauce, which is identified as the favourite sauce of my target audience in the user
research.

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Y10T Yee Tsui MYP Y10 Food Design

Y10 Food design

Simple sugars Not given <10%

Saturated fat 4g <10%

Unsaturated fat 0g 10-15%

Fiber (g/day) 0g 25-38 g

Cholesterol (mg/day) 25mg <300 mg

Vitamin C (mg/day) 0g 75-95 mg

Vitamin D (IU/day) Not given 1,000 IU

Calcium (mg/day) 0g 1,000 mg

Sodium (mg/day) 570 mg 1,500 mg

Potassium (mg/day) 0 mg 580 mg

items in the Nutritional Guidelines on Lunch for Students by the HK government.

Simple sugars 6.1 g 57.2 g <10%

Fat 4g 4.4 g 20-35%

Saturated fat 2g 1.6 g <10%

Unsaturated fat 0g 0g 10-15%

Protein 1.9 g 13.0 g 10-35%

Fiber (g/day) 0.6 g 2.5 g 25-38 g

Cholesterol 20 mg 9.1 mg <300 mg

Vitamin C (mg/day) 0g 0g 75-95 mg

Vitamin D (IU/day) 2% 0g 1,000 IU

Calcium (mg/day) 7% 0g 1,000 mg

Sodium (mg/day) 200 mg 287 mg 1,500 mg

Potassium (mg/day) 199 mg 0 mg 580 mg

risks of developing diabetes, cardiovascular diseases and some cancers.

Initial ideas for design of product:

- Popular among young people

1 Primary Research - Product 1/9/2016 - Through analysing current

2 Primary Research - User 1/9/2016 - This task can help me

mates, their meal choices at

3 Primary Research - 1/9/2916 - The recipe of my final

4 Secondary Research - Online 31/8/2016 - With the access to these

5 Secondary Research - Online 31/8/2016 - Armed with the knowledge

6 Secondary Research - Online 31/8/2016 - Being familiar with

Research and Analysis

Primary Research - Product Study

School Meal 1: Braised Assorted Veg in Tomato Sauce & Spaghetti

Carbohydrates 65% - Regular Pasta

Protein 9% - Small amount of protein in the pasta and vegetables

Sodium 1% - Used to season the spaghetti, cabbages and vegetables

Simple Sugars 2% - Sugar used in the sauce in the braised vegetables

Cooking Methods involved

Mean rating: 3.875

Carbohydrates 45% - 4 slices of french bread

Protein 30% - 2.5 pieces of baked fish fillets

Simple Sugars 2% - Sugar used to sweeten the tomato sauce

Oil 5% - Lightly salted butter spread on the slices of french bread

Cooking Methods involved:

soggy bread. The fish is flaky, but too soft.

Mean rating: 4.6875

School meal 3: Flat Rice Noodles with wonton

Carbohydrates 75% - a bowl of flat rice noodles

Protein 8% - 2.5 pieces of baked fish fillets

Simple Sugars 0% - No simple sugar used

Cooking Methods involved:

Surveyee 4: smooth and slick with oil

Mean rating: 5.75

From my findings, I summarise the following attributes of the school meals:

Primary Research - User research

Results and Analysis Results

Yes, I eat school meal everyday. No