4. Internship Project 1: A Recipe’s Journey
from Beginning to End
Whole-grain Pizza Project
USDA recommendations:
Female*: 6 oz grains
Male*: 8 oz grains * 19 to 30 years old
Make at least half of your grains whole grains
Brown rice
Whole-wheat Bread
5. National School Lunch Program:
Benefits of whole-grain foods:
·High in fiber
·Reduce risks in forming cardiovascular diseases
·Help with weight management
6. My recipe
• Whole-grain Crust
• Pizza sauce: 6 oz
• 50/50 blended cheese: 8 oz
• CherryTomato
• Shrimp
• Pineapple
• Avocado
7. Feedbacks
Didn’t notice the difference
Provide sweet flavor
Multi-layer texture
Asked students who attended the live focus group at
NACUFS National Conference, they love this idea
8. Next Steps
Although it’s not our first priority right now, we can set it as a
goal and give it an expected date.
Work closely with Carrie, Ancil, and Katie
However, the purpose of this project is not only to promote
whole-grain pizza, but to promote all whole grain products
Such as whole-wheat flatbread, whole-wheat bread, whole
wheat wrap, etc.
10. Be different
“Female students, pump up your iron! Choose foods rich in
iron, such as beef, kale, and spinach !”
Iron deficiency is the most common nutritional deficiency
65-80% of world population may be iron deficient
30% of world population is anemic
Females, vegetarians, vegans are at high risk!
Cause severely decreased work capacity!
11. Be specific
“Crave something sweet? Have a baked sweet potato!”
Use sweet potato to substitute fries!
“Want frozen yogurt at Bloomingberry?TryTahitian vanilla
with fresh fruit for a healthy, low sugar, fat-free treat!”
Vanilla is fat free!
Fresh fruits may add nutritional value of frozen yogurt!
Live creatures provide probiotics for intestinal health!
14. Next Steps
Work with marketing team to add photos, and put it on the
digital screens inWoodland.
Work with Rachel in writing sample meals forWright and
Grasham.
