1. 1
Table Of Contents
Justification 2
Original and Modified Recipes 3-6
Cost Analysis for Original and All Modifications 7-10
Nutrient Analysis of Original and Modified Recipes 11-63
Menu Development and Analysis 64-72
Functional Properties of Food Components 73-74
Marketing 74
Bibliography 75

2. 2
Justification
The problem that I chose to address in this project is a calcium deficient diet. I chose
this because if you do not get enough calcium in your daily diet you can develop osteoporosis.
People who are at the most risk of developing osteoporosis are women who are post-
menopausal but older men are at risk as well. The specific client I am targeting is a 60 year old
female who is semi-active. She is 5’6” and weighs approximately 140 pounds. The recipe I chose
to modify is a Cheesy Vegetable Lasagna. The dietary considerations for this patient are
increased level of calcium. I would also make sure the level of vitamin D being consumed meets
the recommended daily amount because vitamin D has been shown to help our bodies absorb
calcium more efficiently. I chose to modify a Cheesy Vegetable Lasagna recipe in order to
increase calcium intake. I chose this recipe because it has fairly high calcium content already so
even if the modifications did not turn out well the original would still be a beneficial meal for
someone who needs to increase their calcium levels. I also thought that this recipe would have
some simple ways to modify it and that the modifications would not make a huge impact on the
flavor or overall outcome of the product. Some of the positive parts of the original recipe would
be that it started out with a relatively high calcium content, it contains lots of vegetable so you
are getting a lot of healthy vitamins and minerals, and lasagna is well liked by a large portion of
the population so it would be an easy meal to work into someone’s diet. A couple of the
negative parts of the original recipe are that it is somewhat high in saturated fat and it was
really high in vitamin A. My goals for the project were to increase calcium levels, but also to end
up with a product that was likable and that a patient or client would actually want to eat. For
the modifications my goal was to make it as close to the original recipe in flavor and over-all
appeal while increasing the health benefits to people who may be at risk for osteoporosis.
Osteoporosis is a disease that can cause bones to become weak and brittle to the point
where a fall or even a light impact may cause them to break (Staff, Mayo Clinic). The rate of
fracture due to osteoporosis has been increasing. The rate of hip fracture is projected to
increase by 310% in men and 240% in women by the year 2050 (“Facts and Statistics”). Studies
have shown that if you increase dietary calcium intake it can help to prevent osteoporosis. A
study was done in Chinese women that showed reduced bone turnover in women who were
given a higher level of calcium and vitamin D over an 8 and 12 week period (Kruger et al. p 859).
This suggests that the women with less bone remodeling would experience stronger bones and
therefore reduce the risk of osteoporosis or fractures related to osteoporosis. Given this
information it makes sense to increase the level of calcium consumed in people who are at risk
for osteoporosis.
My modifications did not improve the flaws in the original recipe very much. The
vitamin A content was reduced slightly and the amount of saturated fat was reduced slightly as
well. Both the values for vitamin A and saturated fat were still high, but the modifications did
reduce them. Some problems that were created by the modifications would be the
texture/consistency of the product changed, and that the taste was slightly less desirable. In
the case of the consistency being off, I think changing from whole to skim milk made the dish
less solid. In order fix that issue; I would try cooking the milk and parmesan cheese mixture
longer to help evaporate out more of the liquid. I’m not sure how you would be able to fix the
fact that the taste was a little off because that was most likely due to the change from onions to
leeks.

3. 3
Original and Modified Recipes
Name:Cheesy Vegetable Lasagna
Source: AllRecipes.com
Yeild: 12 servings
Original Cheesy Vegetable Lasagna Recipe
Ingredients:
3 lasagna noodles
1 ½ teaspoons olive oil
½ head of broccoli, chopped
½ carrot, thinly sliced
¼ large onion, chopped
½ green bell pepper, chopped
½ small zucchini, sliced
¾ clove garlic, minced
2 tablespoons all-purpose flour
¾ cup whole milk
3 tablespoons parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon pepper
¼ (10 oz) package frozen chopped spinach, thawed
¼ (8 oz) container small curd cottage cheese
6 oz ricotta cheese
2/3 cup shredded mozzarella cheese, divided
Directions: You have scaled this recipe’s ingredients to yield a new amount (3 servings). The directions
below still refer to the original recipe yield (12).
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes
or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions,
bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over
medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese,
salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve
1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta
mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with
reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10
minutes before serving.

4. 4
Modification 1 Cheesy Vegetable Lasagna
Ingredients:
3 lasagna noodles
1 ½ teaspoons olive oil
½ head of broccoli, chopped
½ carrot, thinly sliced
¼ cup leeks, chopped
½ green bell pepper, chopped
½ small zucchini, sliced
¾ clove garlic, minced
2 tablespoons all-purpose flour
¾ cup whole milk
3 tablespoons parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon pepper
¼ (10 oz) package frozen chopped spinach, thawed
¼ (8 oz) container small curd cottage cheese
6 oz ricotta cheese
2/3 cup shredded mozzarella cheese, divided
Directions: You have scaled this recipe’s ingredients to yield a new amount (3 servings). The directions
below still refer to the original recipe yield (12).
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10
minutes or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, leeks,
bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil
over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan
cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in
spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses;
stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles,
ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with
noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan
cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately
10 minutes before serving.

5. 5
Modification 2 Cheesy Vegetable Lasagna
Ingredients:
3 lasagna noodles
1 ½ teaspoons olive oil
½ head of broccoli, chopped
½ carrot, thinly sliced
¼ cup leeks, chopped
½ green bell pepper, chopped
½ small zucchini, sliced
¾ clove garlic, minced
2 tablespoons all-purpose flour
¾ cup skim milk
3 tablespoons parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon pepper
¼ (10 oz) package frozen chopped spinach, thawed
¼ (8 oz) container small curd cottage cheese
6 oz ricotta cheese
2/3 cup shredded mozzarella cheese, divided
Directions: You have scaled this recipe’s ingredients to yield a new amount (3 servings). The directions
below still refer to the original recipe yield (12).
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10
minutes or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, leeks,
bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil
over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan
cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in
spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses;
stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles,
ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with
noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan
cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately
10 minutes before serving.

6. 6
Modification 3 Cheesy Vegetable Lasagna
Ingredients:
3 lasagna noodles
1 ½ teaspoons olive oil
½ head of broccoli, chopped
½ carrot, thinly sliced
¼ cup leeks, chopped
½ green bell pepper, chopped
½ small zucchini, sliced
¾ clove garlic, minced
2 tablespoons all-purpose flour
¾ cup skim milk
3 tablespoons parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon pepper
¼ (10 oz) package frozen chopped spinach, thawed
¼ (8 oz) container small curd cottage cheese
6 oz ricotta cheese
2/3 cup shredded provolone cheese, divided
Directions: You have scaled this recipe’s ingredients to yield a new amount (3 servings). The directions
below still refer to the original recipe yield (12).
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10
minutes or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, leeks,
bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil
over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan
cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in
spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses;
stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles,
ricotta mixture, vegetables, spinach mixture, and 2 cups provolone cheese, ending with noodles.
Top with reserved spinach mixture, 1/2 cup provolone cheese and 1/4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately
10 minutes before serving.

7. 7
Cost Analysis for Original and All Modifications
Original Recipe
Amount In Recipe Cost/ Market Unit Conversion Factor Cost of amt. used
3 lasagna noodles $1.99/14 noodles N/A $.43
1 ½ teaspoons olive oil $10.99/34 fl. Oz 34 fl oz/68 tbsp
1Tbsp./3 tsp
$.05
½ head broccoli $.99/1lb 1lb/16 oz
10oz/1 head
$.62
½ carrot $.79/1lb 1lb/16 oz
3.5oz/1 carrot
$.17
¼ large onion $.99/1lb 1lb/2 onions $.37
½ green bell pepper $.89/each N/A $.45
½ small zucchini $1.79/1lb 1lb/16 oz
4oz/1 small zucchini
$.45
¾ clove garlic $1.00/2 heads 1 head/10 cloves $.04
2 tablespoons AP flour $1.64/5lb 1lb/3.75 cups
1cup/16 tbsp.
$.05
¾ cup whole milk $1.99/ ½ gallon 1gal/16 cups $.19
3 tablespoons
parmesan
$3.99/6oz 6oz/1 ½ cups
1cup/16 tbsp.
$.50
1/8 teaspoon salt $.77/26oz 1oz/4 2/3 tsp $.01
1/8 teaspoon pepper $2.59/1.75oz 1oz/12tsp $.02
¼ (10oz) pkg. frozen
chopped spinach
$1.19/10oz N/A $.30
¼ (8oz) container small
curd cottage cheese
$2.77/16oz N/A $.35
6 oz ricotta cheese $2.69/15oz N/A $1.08
2/3 cup shredded
mozzarella
$4.99/16oz or 4 cups N/A $.84
Cost of Recipe (3 servings) $5.92
Cost per Serving $1.97

8. 8
Modification 1
Amount In Recipe Cost/ Market Unit Conversion Factor Cost of amt. used
3 lasagna noodles $1.99/14 noodles N/A $.43
1 ½ teaspoons olive oil $10.99/34 fl. Oz 34 fl oz/68 tbsp
1Tbsp./3 tsp
$.05
½ head broccoli $.99/1lb 1lb/16 oz
10oz/1 head
$.62
½ carrot $.79/1lb 1lb/16 oz
3.5oz/1 carrot
$.17
¼ cup leeks $2.99/1lb 1lb/2cups $.37
½ green bell pepper $.89/each N/A $.45
½ small zucchini $1.79/1lb 1lb/16 oz
4oz/1 small zucchini
$.45
¾ clove garlic $1.00/2 heads 1 head/10 cloves $.04
2 tablespoons AP flour $1.64/5lb 1lb/3.75 cups
1cup/16 tbsp.
$.05
¾ cup whole milk $1.99/ ½ gallon 1gal/16 cups $.19
3 tablespoons
parmesan
$3.99/6oz 6oz/1 ½ cups
1cup/16 tbsp.
$.50
1/8 teaspoon salt $.77/26oz 1oz/4 2/3 tsp $.01
1/8 teaspoon pepper $2.59/1.75oz 1oz/12tsp $.02
¼ (10oz) pkg. frozen
chopped spinach
$1.19/10oz N/A $.30
¼ (8oz) container small
curd cottage cheese
$2.77/16oz N/A $.35
6 oz ricotta cheese $2.69/15oz N/A $1.08
2/3 cup shredded
mozzarella
$4.99/16oz or 4 cups N/A $.84
Cost of Recipe (3 servings) $5.92
Cost per Serving $1.97

9. 9
Modification 2
Amount In Recipe Cost/ Market Unit Conversion Factor Cost of amt. used
3 lasagna noodles $1.99/14 noodles N/A $.43
1 ½ teaspoons olive oil $10.99/34 fl. Oz 34 fl oz/68 tbsp
1Tbsp./3 tsp
$.05
½ head broccoli $.99/1lb 1lb/16 oz
10oz/1 head
$.62
½ carrot $.79/1lb 1lb/16 oz
3.5oz/1 carrot
$.17
¼ cup leeks $2.99/1lb 1lb/2cups $.37
½ green bell pepper $.89/each N/A $.45
½ small zucchini $1.79/1lb 1lb/16 oz
4oz/1 small zucchini
$.45
¾ clove garlic $1.00/2 heads 1 head/10 cloves $.04
2 tablespoons AP flour $1.64/5lb 1lb/3.75 cups
1cup/16 tbsp.
$.05
¾ cup skim milk $1.49/1qt 1qt/4cups $.28
3 tablespoons
parmesan
$3.99/6oz 6oz/1 ½ cups
1cup/16 tbsp.
$.50
1/8 teaspoon salt $.77/26oz 1oz/4 2/3 tsp $.01
1/8 teaspoon pepper $2.59/1.75oz 1oz/12tsp $.02
¼ (10oz) pkg. frozen
chopped spinach
$1.19/10oz N/A $.30
¼ (8oz) container small
curd cottage cheese
$2.77/16oz N/A $.35
6 oz ricotta cheese $2.69/15oz N/A $1.08
2/3 cup shredded
mozzarella
$4.99/16oz or 4 cups N/A $.84
Cost of Recipe (3 servings) $5.88
Cost per Serving $1.96

10. 10
Modification 3
Amount In Recipe Cost/ Market Unit Conversion Factor Cost of amt. used
3 lasagna noodles $1.99/14 noodles N/A $.43
1 ½ teaspoons olive oil $10.99/34 fl. Oz 34 fl oz/68 tbsp
1Tbsp./3 tsp
$.05
½ head broccoli $.99/1lb 1lb/16 oz
10oz/1 head
$.62
½ carrot $.79/1lb 1lb/16 oz
3.5oz/1 carrot
$.17
¼ cup leeks $2.99/1lb 1lb/2cups $.37
½ green bell pepper $.89/each N/A $.45
½ small zucchini $1.79/1lb 1lb/16 oz
4oz/1 small zucchini
$.45
¾ clove garlic $1.00/2 heads 1 head/10 cloves $.04
2 tablespoons AP flour $1.64/5lb 1lb/3.75 cups
1cup/16 tbsp.
$.05
¾ cup skim milk $1.49/1qt 1qt/4cups $.28
3 tablespoons
parmesan
$3.99/6oz 6oz/1 ½ cups
1cup/16 tbsp.
$.50
1/8 teaspoon salt $.77/26oz 1oz/4 2/3 tsp $.01
1/8 teaspoon pepper $2.59/1.75oz 1oz/12tsp $.02
¼ (10oz) pkg. frozen
chopped spinach
$1.19/10oz N/A $.30
¼ (8oz) container small
curd cottage cheese
$2.77/16oz N/A $.35
6 oz ricotta cheese $2.69/15oz N/A $1.08
2/3 cup shredded
provolone
$.44/1oz 8oz/1cup $2.35
Cost of Recipe (3 servings) $7.52
Cost per Serving $2.51

11. 11
Nutrient Analysis of Original and Modified Recipes
Original Modification 1 Modification 2 Modification 3
Calories 399.30 405.83 389.45 377.41
Fat(g) 17.26 17.30 15.36 14.75
Protein(g) 26.38 26.53 26.67 26.19
Carbohydrates(g) 36.26 37.76 37.88 36.63
% Calories from
Fat
38.9% 38.4% 35.5% 35.2%
% Calories from
Protein
26.4% 26.1% 27.4% 27.8%
% Calories from
Carbohydrates
36.3% 37.2% 38.9% 38.8%
Calcium(mg) 541.24 549.52 555.32 558.83
Vitamin D(mcg) 9.44 9.44 37.01 36.50
Iodine(mcg) 10.49 10.24 24.33 14.57
The calorie increase from the original to mod. 1 must be due to the substitution of leeks
for onions. The calories decreased from mod. 1 to mod. 2 because the substitution of skim milk
for the whole milk decreases the calories dramatically. The decrease in calories from mod. 2 to
mod. 3 must be because provolone cheese is less caloric than mozzarella cheese.
The content dramatically decreased from mod. 1 to mod. 2 because of the substitution
of skim milk instead of whole milk. The protein and carbohydrate content did not really vary
from one recipe to another. The % calories from fat decreased from mod. 1 to mod. 2, again
because of the use of skim milk instead of whole milk. The % calories from protein and from
carbohydrates increased slightly but not enough to make a huge difference.
The calcium content increased from one modification to the next, which was as
expected. It was not a huge increase but every small amount towards your daily goal is helpful.
The vitamin D increased quite a bit, because the skim milk used in mod. 2 and 3 was
fortified with vitamins A and D, whereas the whole milk used in the original recipe was not
fortified.
The increase in Iodine that occurs in modification 2 is somewhat inexplicable. I do not
understand why there is an increase in iodine between mod. 1 and 2 but then a decrease
between mod. 2 and 3. All of my modifications built up on top of each other, so if the increased
iodine was in mod. 2 then it should have been there still in mod. 3.

12. 12
Menu Development and Analysis
Some specific nutritional requirements or considerations for my patient/client would be
calcium intake and they should be considering their vitamin D intake as well.
Breakfast: Yogurt Parfait
Ingredients
 2 cups plain yogurt
 2 cups your favorite granola
 2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or
other fruit such as bananas, peaches or mangos, peeled and sliced
 4 tablespoons honey
Directions
 Line up 4 parfait, white wine, or other tall glasses.
 Spoon 2 tablespoons of yogurt into each glass and smooth surface.
 Spoon 2 tablespoons of granola overtop and smooth surface.
 Spoon 2 tablespoons of fruit overtop and smooth surface.
 Repeat the process, adding a bit of honey here and there, to taste.
Lunch: Chicken Breast with Tomatoes and Olives
Ingredients
 4 (6-ounce) skinless, boneless chicken breast halves
 1 cup multicolored cherry or grape tomatoes, halved
 3 tablespoons oil and vinegar dressing, divided
 20 olives, halved
 1/2 cup (2 ounces) crumbled feta cheese
Preparation
Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and
1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking
spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine
tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and
cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring
occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast
half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle
each serving with 2 tablespoons cheese and torn basil leaves, if desired.
Snack: Celery and Peanut Butter
Dinner: Cheesy Vegetable Lasagna Modification 3
Discussion: I think that some of the strengths that my meal plan has is that it is fairly easy meals
and snacks. The lasagna takes some preparation and time but the rest of the meals are fairly
easy to just throw together quickly. A couple of weaknesses would be the amount of some of
the nutrients. There is not enough of some of the vitamins and minerals, so in order to make
sure you are not deficient you would want to increase your intake of those nutrients in your
meals on other days.

13. 13
Functional Properties of Food Components
The vegetables in the recipe serve as flavor and create the texture of the finished
lasagna. The noodles are the structure of the dish, it would just be sauce and filling without the
noodles. They also help to keep the dish from falling apart, and they also contribute to the
texture of the dish. The flour is used to make a roux with the milk, and it helps to thicken the
mixture (“Sauce(food)”). The cheese mixture (ricotta, and cottage cheese) helps to lend the
right texture, flavor and it gets browned just right to add a little crunch (Sennebogen).
For the modifications I changed the onions to leeks. I thought that this was a reasonable
substitution because they have similar characteristics in term of texture that they would add to
a dish, and I didn’t think that the flavor would change that much either. The leeks are still a
flavor and texture component, they form part of the filling. The second modification I made was
to change the whole milk to skim milk. I made this change because I thought that since the milk
was being used to make the spinach mixture that the difference is flavor would not have an
impact on the overall quality of the dish. The milk and flour mixture is still the base of the white
sauce that the spinach gets mixed into. The skim milk did make a slightly less thick mixture
than the whole milk did. The last modification I made was switching the mozzarella cheese to
provolone. I thought that because they are both soft white cheeses that the difference between
the two would not make a real noticeable difference. The provolone cheese seemed to brown
more readily than the mozzarella cheese did and lent to a slightly crisper coating on the top of
the lasagna, but it was not an unpleasant crispiness.
Sensory and Instrumental Data Analysis for Cheesy Vegetable Lasagna and All
Modifications
Characteristic Original Modification 1 Modification 2 Modification
3
Appearance
1-5: 1= unappealing, 5= very appealing
5 4.88 4.55 4.36
Texture/Consistency
1-5: 1= very bad, 5= very good
4.78 3.67 3.45 3.91
Flavor
1-5: 1= very bad, 5= very good
4.56 4.44 3.63 4.27
Mouth Feel
1-5: 1=very bad, 5= very good
4.44 4.56 3.18 4.00
After Taste
1-5: 1= dislike/very strong, 5= like/very
mild
4.56 4.22 4.00 4.36
pH 6 6 6 6

14. 14
Score Card for Cheesy Vegetable Lasagna
Characteristic Sample 1 Sample 2 Sample 3
Appearance
1-5: 1= unappealing, 5= very appealing
Texture/Consistency
1-5: 1= very bad, 5= very good
Flavor
1-5: 1= very bad, 5= very good
Mouth Feel
1-5: 1=very bad, 5= very good
After Taste
1-5: 1= dislike/very strong, 5= like/very mild
Marketing
The target audience for my product would be older adults who are health focused and may be
at risk for osteoporosis, or may be interested in preventing osteoporosis in a natural healthy
way. I would market my product in stores like King Soopers and Albertson’s. I think it would be
successful in stores such as Whole Foods or Sprouts as well because it has all natural
ingredients and is healthy and vegetarian and has a high amount of calcium. I would use the
vegetarian aspect and the calcium rich aspect to market the product. I think getting enough
calcium appeals to a wide range of people who are relatively health conscious in today’s society
so that would be a good way to market the product.

15. 15
Bibliography
"Facts and Statistics." International Osteoporosis Foundation. International Osteoporosis
Foundation, 2013. Web. 10 Nov. 2013.
Kruger, M. C., P. C. Ha, J. M. Todd, B. Kuhn-Sherlock, L. M. Schollum, J. Ma, G. Qin, and E. Lau.
"High-calcium, Vitamin D Fortified Milk Is Effective in Improving Bone Turnover Markers
and Vitamin D Status in Healthy Postmenopausal Chinese Women." Food Science and
Technology Abstracts. EBSCO, 27 July 2012. Web. 10 Nov. 2013.
<http://ezproxy2.library.colostate.edu:2073/ehost/pdfviewer/pdfviewer?sid=954f4567-
824a-4c5f-b8f4-add931071db4%40sessionmgr13&vid=16&hid=11>.
"Sauce (food)." Encyclopedia Britannica Online. Encyclopedia Britannica, 2013. Web. 11 Nov.
2013.
Sennebogen, Emilie. "Is There a Secret to Great Lasagna?" TLC. Discovery, 2013. Web. 11 Nov.
2013.
Staff, Mayo Clinic. "Osteoporosis: Definition." Mayo Clinic. Mayo Foundation for Medical
Education and Research, 21 June 2013. Web. 10 Nov. 2013.