1. 1
MIA
MATTHEWS
FSHN
301
FINAL
PROJECT
MODIFYING
DIET
TO
REDUCE
SODIUM
FOR
PREVENTION
AND
TREATMENT
OF
HYPERTENSION
AND
REDUCING
RISK
OF
CHD
SPRING
2016
2. 2
TABLE
OF
CONTENTS
Justification…………………………………………………………………………………...pg.
3-‐4
Original
and
Modified
Recipes………………………………………………………..pg.
5-‐7
Cost
Analysis
for
Original
and
Modified
Recipes……………………………...pg.
8-‐11
Nutrient
Analysis
of
Origninal
and
Modified
Recipes……………………….pg.
12
• Nutrient
Analysis
Printouts…………………………………………………pg.
12.1-‐12.32
Menu
Development
and
Analysis……………………………………………………pg.13-‐15
• Menu
Analysis
Printouts……………………………………………………...pg.15.1-‐15.40
Functional
Properties
of
Food
Components…………………………………….pg.16-‐21
What
to
Do
Next…………………………………………………………………………….pg.22
Marketing……………………………………………………………………………………...pg.22-‐23
Bibliography…………………………………………………………………………………..pg.
24
Peer
Reviewed
Journal
Article………………………………………………………...appendix
I
3. 3
JUSTIFICATION
The
overconsumption
of
salt
and
continual
excessive
sodium
intakes
over
time
is
common
in
American
society
today.
This
is
due
to
the
fact
that
sodium
is
hidden
in
everything
and
most
people
don’t
know
how
to
go
about
tracking
their
sodium
intake
on
a
daily
basis.
However,
excessive
consumption
of
salt
can
have
serious
health
effects
making
it
an
area
of
concern
for
the
health
of
the
general
population.
It
is
widely
known
and
accepted
that
high
salt
intake
is
the
primary
risk
factor
of
hypertension,
which
results
in
about
1.5
million
cardiovascular
deaths
per
year.
(Hou
et
al.,
2016)
Hypertension
is
a
prevalent
condition
associated
with
prolonged
elevations
in
blood
pressure,
which
is
also
perpetuated
by
overconsumption
of
salt
in
the
diet.
It
is
for
these
reasons
that
most
medical
societies
encourage
lower
sodium
intake.
(Bochud,
Burnier,
&
Wuerzner;
2015)
Limiting
the
intake
of
sodium
in
one’s
diet
can
have
a
protective
effect
against
one
developing
hypertension
in
the
future.
(Hou
et
al.,
2016)
Due
to
the
significance
of
this
health
issue,
I
chose
to
address
it
in
this
project
by
reducing
the
overall
sodium
content
of
an
original
recipe.
I
modified
a
Mushroom
Veggie
Burger
recipe
because
it
was
already
high
in
sodium
with
the
salt,
breadcrumbs,
and
Parmesan
cheese
ingredients.
However,
I
was
able
to
modify
the
original
recipe,
concerning
these
ingredients,
which
significantly
reduced
the
sodium
content
of
the
recipe.
The
original
recipe
is
a
pretty
easy
recipe
with
basic
ingredients
that
most
people
would
be
able
to
prepare
in
a
timely
manner.
Also,
it
is
a
pretty
4. 4
healthy
recipe
since
it
is
not
a
meat
based
burger
patty
but
a
mushroom
based
one.
My
goal
is
that
I
can
create
this
recipe
in
a
way
that
significantly
reduces
it’s
sodium
content
while
not
taking
away
from
the
flavor,
taste,
texture,
and
visual
appeal
of
the
veggie
patty.
This
will
help
show
people
how
they
can
easily
modify
everyday
recipes
that
they
enjoy
to
contain
less
sodium
and
overall
be
more
heart
healthy.
Overconsumption
of
sodium
in
American
diets
is
apparent
through
the
prevalence
of
hypertension
in
our
society,
and
this
modified
recipe
could
be
a
safe,
low-‐sodium
recipe
that
individuals
with
hypertension
(or
without)
could
utilize
to
their
benefit;
whether
that
be
better
controlling
their
already
developed
condition
of
hypertension
or
taking
precautions
to
reduce
their
risk
of
developing
it
in
the
future.
5. 5
ORIGINAL
AND
MODIFIED
RECIPES
Original
Recipe:
Mushroom
Veggie
Burger
http://allrecipes.com/recipe/233999/mushroom-‐veggie-‐burger/
Time:
45
min
Servings:
3
Ingredients
• 1
tablespoon
olive
oil
• 1
½
(8
oz.)
packages
sliced
fresh
mushrooms
• ¼
onion,
finely
chopped
• 2
cloves
garlic,
minced
• ½
teaspoon
salt
• ¼
teaspoon
black
pepper
• ¼
teaspoon
dried
oregano
• 1/3
cup
rolled
oats
• ½
cup
dry
bread
crumbs
• 1
egg,
beaten
• ¼
cup
shredded
Kraft
parmesan
cheese
• 1
tablespoon
olive
oil
Cooking
Directions:
Prep=15
min;
Cook=15
min;
Ready
in
~45
min
Heat
1-‐tablespoon
olive
oil
in
a
large
skillet
over
medium
heat;
add
mushrooms,
onion,
and
garlic
to
the
hot
oil
and
season
with
salt,
black
pepper,
and
oregano.
Cook
and
stir
mushroom
mixture
until
mushrooms
have
given
up
their
juice
and
the
juice
has
almost
evaporated,
about
10
minutes.
Transfer
cooked
mushrooms
to
a
cutting
board
and
chop
into
small
chunks
with
a
knife.
Transfer
mushrooms
to
a
large
bowl.
Mix
in
rolled
oats
and
breadcrumbs;
taste
for
salt
and
black
pepper
and
add
more
to
taste.
Stir
Parmigiano-‐Reggiano
cheese
into
the
mixture,
followed
by
eggs.
Let
mixture
stand
for
the
crumbs
to
soak
up
excess
liquid,
about
15
minutes.
(At
this
point
you
can
refrigerate
the
mixture
to
cook
later
if
desired.)
Moisten
hands
with
a
little
vegetable
oil
or
water,
pick
up
about
1/4
cup
of
mixture,
and
form
into
burgers.
Heat
remaining
1
tablespoon
olive
oil
in
a
skillet
over
medium
heat
and
pan-‐fry
burgers
until
browned
and
cooked
through,
5
to
6
minutes.
6. 6
Modified
Recipe
I
Modification
I:
Replace
½
tsp.
of
salt
with
½
tsp.
Mrs.
Dash
salt-‐free
garlic
and
herb
seasoning
blend
and
replace
1/4
cup
of
Kraft
parmesan
cheese
with
1/4
cup
reduced
sodium
Sargento
parmesan
cheese
Servings:
3
Ingredients:
• 1
tablespoon
olive
oil
• 1
½
(8oz.)
packages
sliced
fresh
mushrooms
• ¼
onion,
finely
chopped
• 2
cloves
garlic,
minced
• ½
teaspoon
Mrs.
Dash
Salt-‐free
garlic
and
herb
seasoning
blend
• ¼
teaspoon
black
pepper
• ¼
teaspoon
dried
oregano
• 1/3
cup
rolled
oats
• 1/2
cup
dry
bread
crumbs
• 1
egg,
beaten
• ¼
cup
shredded
reduced-‐sodium
Sargento
parmesan
cheese
• 1
tablespoon
olive
oil
Cooking
Directions:
Prep=15
min;
Cook=15
min;
Ready
in
~45
min
Heat
1-‐tablespoon
olive
oil
in
a
large
skillet
over
medium
heat;
add
mushrooms,
onion,
and
garlic
to
the
hot
oil
and
season
with
Mrs.
Dash,
black
pepper,
and
oregano.
Cook
and
stir
mushroom
mixture
until
mushrooms
have
given
up
their
juice
and
the
juice
has
almost
evaporated,
about
10
minutes.
Transfer
cooked
mushrooms
to
a
cutting
board
and
chop
into
small
chunks
with
a
knife.
Transfer
mushrooms
to
a
large
bowl.
Mix
in
rolled
oats
and
breadcrumbs;
taste
for
Mrs.
Dash
and
black
pepper
and
add
more
to
taste.
Reduced
Sodium
Sargento
Parmesan
Cheese
into
the
mixture,
followed
by
eggs.
Let
mixture
stand
for
the
crumbs
to
soak
up
excess
liquid,
about
15
minutes.
(At
this
point
you
can
refrigerate
the
mixture
to
cook
later
if
desired.)
Moisten
hands
with
a
little
vegetable
oil
or
water,
pick
up
about
1/4
cup
of
mixture,
and
form
into
burgers.
Heat
remaining
1
tablespoon
olive
oil
in
a
skillet
over
medium
heat
and
pan-‐fry
burgers
until
browned
and
cooked
through,
5
to
6
minutes.
7. 7
Modified
Recipe
II
Modification
II:
Same
recipe
as
modification
I
but
also
replace
½
cup
dry
breadcrumbs
with
½
cup
salt-‐free
brand:
365
Whole
Wheat
Bread
Crumbs
from
Whole
Foods
Market
Servings:
3
Ingredients:
• 1
tablespoon
olive
oil
• 1
½
(8
oz.)
packages
sliced
fresh
mushrooms
• ¼
onion,
finely
chopped
• 2
cloves
garlic,
minced
• ½
teaspoon
Mrs.
Dash
Salt-‐free
garlic
and
herb
seasoning
blend
• ¼
teaspoon
black
pepper
• ¼
teaspoon
dried
oregano
• 1/3
cup
rolled
oats
• 1/2
cup
365:
Whole
Wheat
Breadcrumbs
• 1
egg,
beaten
• ¼
cup
shredded
reduced-‐sodium
Sargento
parmesan
cheese
• 1
tablespoon
olive
oil
Cooking
Directions:
Prep=15
min;
Cook=15
min;
Ready
in
~45
min
Heat
1-‐tablespoon
olive
oil
in
a
large
skillet
over
medium
heat;
add
mushrooms,
onion,
and
garlic
to
the
hot
oil
and
season
with
Mrs.
Dash,
black
pepper,
and
oregano.
Cook
and
stir
mushroom
mixture
until
mushrooms
have
given
up
their
juice
and
the
juice
has
almost
evaporated,
about
10
minutes.
Transfer
cooked
mushrooms
to
a
cutting
board
and
chop
into
small
chunks
with
a
knife.
Transfer
mushrooms
to
a
large
bowl.
Mix
in
rolled
oats
and
365
brand
Whole
Wheat
Breadcrumbs;
taste
for
Mrs.
Dash
and
black
pepper
and
add
more
to
taste.
Reduced
Sodium
Sargento
Parmesan
Cheese
into
the
mixture,
followed
by
eggs.
Let
mixture
stand
for
the
crumbs
to
soak
up
excess
liquid,
about
15
minutes.
(At
this
point
you
can
refrigerate
the
mixture
to
cook
later
if
desired.)
Moisten
hands
with
a
little
vegetable
oil
or
water,
pick
up
about
1/4
cup
of
mixture,
and
form
into
burgers.
Heat
remaining
1
tablespoon
olive
oil
in
a
skillet
over
medium
heat
and
pan-‐fry
burgers
until
browned
and
cooked
through,
5
to
6
minutes.
8. 8
COST
ANALYSIS
FOR
ORIGINAL
AND
ALL
MODIFIED
RECIPES
Cost
analysis
of
original
recipe:
Mushroom
Veggie
Burger
Amount
In
Recipe
Market
Unit/Cost
Conversion
Factor
Cost
of
amt.
used
2
Tbsps.
Olive
Oil
$10.99/34
FL.
Oz
34
fl.
oz.
=
68
Tbsp
$0.32
1
½
;
8
oz.
packages
sliced
fresh
mushrooms
(~12oz.
total)
$1.98/
each
package
1
package=8
oz
$2.97
¼
Onion
$0.99/1
lb.(2-‐3)
1
lb.
=
3
onions
$0.08
2
cloves
garlic
$2.00/
1
lb
1
lb.=60
cloves
$0.06
½
tsp.
salt
$0.77/26
oz.
1
oz.
=
4
2/3
tsp.
1
tsp.
=
6
g
$0.003
¼
tsp.
black
pepper
$2.59/1.75
oz
1
oz.
=
12
tsp.
$0.03
¼
tsp.
dried
oregano
$5.99/1.5
oz.
1
oz.
=
12
tsp.
$0.08
1/3
cup
rolled
oats
$10.60/16
oz.
16
oz.=5
c
$0.71
½
cup
dry
bread
crumbs
$1.17/15
oz.
(425
g.)
15
oz.
=
3.75
c.
$0.02
1
egg
$1.99/1
doz.
AA
large
1
doz.
=
12
eggs
$0.17/
egg
¼
cup
shredded
Kraft
parmesan
cheese
$3.99/6
oz.
(170
g.)
6
oz.
=
1.5
c.
$0.67
Cost
of
Recipe
(3
Servings)
$5.11
Cost
Per
Serving
$1.70
9. 9
Cost
analysis
of
modified
recipe
#1
Amount
In
Recipe
Market
Unit/Cost
Conversion
Factor
Cost
of
amt.
used
2
Tbsps.
Olive
Oil
$10.99/34
FL.
Oz
34
fl.
oz.
=
68
Tbsp
$0.32
1
½
;
8
oz.
packages
sliced
fresh
mushrooms
(~12oz.
total)
$1.98/
each
package
1
package=8
oz
$2.97
¼
Onion
$0.99/1
lb.(2-‐3)
1
lb.
=
3
onions
$0.08
2
cloves
garlic
$2.00/
1
lb
1
lb.=60
cloves
$0.06
½
tsp.
Mrs.
Dash
Garlic
and
Herb
Salt-‐Free
Seasoning
Blend
$3.53/
70.7g
$0.03/0.7
g/per
serving
0.7g=
¼
tsp.
$0.06
¼
tsp.
black
pepper
$2.59/1.75
oz
1
oz.
=
12
tsp.
$0.03
¼
tsp.
dried
oregano
$5.99/1.5
oz.
1
oz.
=
12
tsp.
$0.08
1/3
cup
rolled
oats
$10.60/16
oz.
16
oz.=5
c
$0.71
½
cup
dry
bread
crumbs
$1.17/15
oz.
(425
g.)
15
oz.
=
3.75
c.
$0.02
1
egg
$1.99/1
doz.
AA
large
1
doz.
=
12
eggs
$0.17/
egg
¼
cup
shredded
Sargento
parmesan
cheese
$5.49/5
oz.
5oz./
package
5oz=141
g=1
¼
cups
$1.10
Cost
of
Recipe
(3
Servings)
$5.60
Cost
Per
Serving
$1.87
10. 10
Cost
analysis
of
modified
recipe
#2
Amount
In
Recipe
Market
Unit/Cost
Conversion
Factor
Cost
of
amt.
used
2
Tbsps.
Olive
Oil
$10.99/34
FL.
Oz
34
fl.
oz.
=
68
Tbsp
$0.32
1
½
;
8
oz.
packages
sliced
fresh
mushrooms
(~12oz.
total)
$1.98/
each
package
1
package=8
oz
$2.97
¼
Onion
$0.99/1
lb.(2-‐3)
1
lb.
=
3
onions
$0.08
2
cloves
garlic
$2.00/
1
lb
1
lb.=60
cloves
$0.06
½
tsp.
Mrs.
Dash
Garlic
and
Herb
Salt-‐Free
Seasoning
Blend
$3.53/
70.7g
$0.03/0.7
g/per
serving
0.7g=
¼
tsp.
$0.06
¼
tsp.
black
pepper
$2.59/1.75
oz
1
oz.
=
12
tsp.
$0.03
¼
tsp.
dried
oregano
$5.99/1.5
oz.
1
oz.
=
12
tsp.
$0.08
1/3
cup
rolled
oats
$10.60/16
oz.
16
oz.=5
c
$0.71
½
cup
365
Brand
Whole
Wheat
Breadcrumbs
$2.49/15oz./
428g
$0.17/30g
30g=1/4
cup
$0.34
1
egg
$1.99/1
doz.
AA
large
1
doz.
=
12
eggs
$0.17/
egg
¼
cup
shredded
Sargento
parmesan
cheese
$5.49/5
oz.
5oz./
package
5oz=141
g=1
¼
cups
$1.10
Cost
of
Recipe
(3
Servings)
$5.92
Cost
Per
Serving
$1.97
11. 11
Discussion
As
seen
by
the
cost
analysis
tables
of
each
of
the
recipes,
the
price
increases
slightly
by
each
modification.
Modification
I
increases
the
price
of
the
original
recipe
from
$5.11
to
$5.60,
a
$0.17
increase
per
serving.
This
is
due
to
the
increase
price
of
Mrs.
Dash
Salt-‐Free
Seasoning
Blend
compared
to
table
salt
and
Kraft
Parmesan
cheese
compared
to
Sargento
Parmesan
cheese
brand.
Modification
II
increases
the
price
of
the
original
recipe
and
first
modified
recipe
to
a
total
of
$5.92
per
recipe
and
$1.97
per
serving.
This
is
done
by
the
increase
in
price
of
the
365
Whole-‐Wheat
breadcrumbs
compared
to
that
of
regular
breadcrumbs.
This
results
an
overall
increase
of
$0.81
per
recipe
and
$0.21
per
serving
from
the
original
recipe.
However,
the
slight
price
increase
seen
in
the
modified
recipes
is
a
small
price
to
pay
for
the
significant
reduction
in
overall
sodium
content.
For
an
individual
who’s
overweight,
has
hypertension,
and
an
overall
increased
risk
of
developing
CHD,
the
reduction
of
sodium
in
their
diet
is
crucial
in
treating
and
preventing
heart
problems.
Overall,
the
price
is
only
increased
by
a
very
small
amount
compared
to
the
sodium
content,
which
is
significantly
reduced,
making
the
heart
health
benefits
of
the
modified
recipes
greatly
outweigh
the
con
of
the
minimal
increase
in
price.
12. 12
NUTRIENT
ANALYSIS
OF
ORIGINAL
AND
MODIFIED
RECIPES
Mushroom
Veggie
Burger
Nutrient
Comparison
Table:
per
serving
Original
Modification
I
Modification
II
Total
Calories
290.72
294.05
293.05
Fat
(g)
15.31
15.64
15.37
Protein
(g)
12.75
13.75
13.35
Carbohydrates
(g)
27.43
27.10
28.81
%
kcals
Fat
46.2%
46.3%
45.1%
%
kcals
Protein
17.1%
18.1%
17.4%
%
kcals
Carbs
36.8%
35.6%
37.5%
Sodium
(mg)
681.37
280.45
148.78
Discussion
The
original
recipe
and
both
of
the
modified
recipes
remained
relatively
consistent
in
the
overall
calorie,
fat,
protein,
and
carbohydrate
content
as
seen
by
the
table.
No
significant
nutrient
variations
were
seen
between
the
three
recipes
except
for
one;
salt.
The
sodium
content
in
the
original
recipe
was
significantly
reduced
in
the
modified
recipes.
In
modification
I
the
substitution
of
the
table
salt
for
Mrs.
Dash
Garlic
and
Herb
Salt-‐Free
Seasoning
blend
reduced
the
sodium
content
from
387.58
mg
per
serving
to
0
mg
and
the
substitution
of
the
Kraft
Parmesan
cheese
with
the
Sargento
Parmesan
cheese
brand
reduced
it
from
133.33
mg
to
120
mg
per
serving.
This
reduced
the
sodium
content
of
the
original
recipe
by
400.92
mg
per
serving.
An
even
further
reduction
in
sodium
was
seen
from
modification
I
to
modification
II
by
the
substitution
of
the
regular
bread
crumbs,
contributing
131.67
mg
per
serving,
with
the
365
whole
wheat
bread
crumbs
which
contained
0
mg
of
sodium
per
serving.
This
shows
that
modification
II
resulted
in
a
532.59
mg
reduction
of
overall
sodium
per
serving.
13. 13
MENU
DEVELOPMENT
AND
ANALYSIS
Specific
nutritional
requirements/considerations
for
patient/client:
60
year-‐old
male;
height:
6’0”;
weight:
280
medical
hx
of
hypertension
(htn)
family
hx
of
htn;
heart
disease
physical
activity
level:
sedentary
Patient
demographics
show
a
BMI
of
~38,
which
falls
into
the
category
of
severe
obesity.
Calorie
restriction
for
weight
loss
is
important
for
patient
to
reduce
risk/severity
of
health
complications.
Also,
pts.
medical
history
of
hypertension
and
family
history
of
CHD
accompanied
with
a
sedentary
lifestyle
makes
the
reduction
of
sodium
intake
in
the
diet
crucial.
One
Day
Menu
For:
Patient/Client
Menu
Item:
Quantity
(serving
amount)
Breakfast:
Bread,
100%
whole
grain
1
slice
Peanut
butter,
creamy,
natural,
unsalted
1
Tbsp.
Egg,
cage
free,
large
AA,
raw
1
each
Grapefruit,
pink,
California,
fresh
1
cup
Banana,
fresh,
sliced
½
cup
Milk,
1%,
with
vitamins
A&D
1
cup
Oatmeal,
quick,
prepared
with
water,
without
salt,
un-‐enriched
2
cups
Cottage
cheese,
1%,
unsalted
½
cup
Morning
Snack:
Yogurt,
Greek,
plain,
nonfat
1
cup
Blueberries,
fresh
1
cup
Avocado,
fresh
½
each
Lunch:
Tortilla,
whole
grain
flour,
reduced
sodium
2
each
Chicken
breast
cutlet,
raw,
1
oz.-‐weight
14. 14
boneless,
skinless,
thin
slice
Black
beans,
canned,
low
sodium
½
cup
Cabbage,
cooked,
drained,
shredded
1
cup
Afternoon
Snack:
Bell
pepper,
fresh
½
each
Hummus,
organic
1
Tbsp.
Crackers,
pita,
multigrain,
with
whole
wheat
&
flax
seeds
10
each
Mushroom
Veggie
Burger
Recipe:
Modification
II
178.175
g
Dinner:
Asparagus
peas,
fresh,
sliced
½
cup
Mahi
Mahi,
baked,
fillet
1
oz.-‐weight
Quinoa,
cooked
1/2
cup
Carrots,
cooked,
drained,
sliced
½
cup
Water
Intake:
Water,
tap
1000
g
Daily
Totals:
Menu
Checklist
for
Target
Audience
Recommended
Servings:
Food
Group:
#
Servings
(in
menu):
10
oz.
equivalent
Grain
Intake
9.67
oz.
equivalent
4
cup
equivalent
Vegetable
Intake
4.88
cup
equivalent
2.5
cup
equivalent
Fruit
Intake
2.52
cup
equivalent
3
cup
equivalent
Dairy
Intake
2.29
cup
equivalent
7
oz.
equivalent
Protein
Intake
6.66
oz.
equivalent
Discussion:
The
one-‐day
example
menu
for
the
client
would
be
a
good
template
for
the
client
to
go
off
of
in
order
to
meet
their
nutritional
needs
and
special
diet
requirements/considerations.
The
number
of
servings
of
the
food
groups
in
the
developed
menu
almost
meet
all
of
the
MyPlate
recommended
servings/day
for
the
client
based
on
the
client’s
demographics.
As
seen
in
the
menu
checklist
for
the
client,
vegetable
and
fruit
intake
slightly
exceed
the
recommended
amount,
which
is
a
strength
to
this
menu.
Grain,
protein,
and
dairy
intake
are
slightly
lower
than
the
15. 15
recommended
amount
but
just
barely
making
it
an
easy
fix
for
the
client
to
add
small
snacks
like
¼
cup
quinoa
(or
other
grain),
an
extra
Tablespoon
of
Peanut
Butter
(or
other
healthy
protein
source),
and
½
cup
more
of
yogurt/day
(or
other
dairy
source)
in
order
to
meet
these
slight
deficits.
This
also
may
be
why
total
calories
(2347.97)
are
lower
than
the
recommended
(~2980)
range.
However,
this
is
a
strength
to
the
overall
menu
because
lower
overall
kcal
intake
would
be
beneficial
to
the
in
order
to
encourage
weight
loss
and
lower
BMI.
A
reduction
in
overall
calorie
intake
and
therefore
weight
will
decrease
risk
of
heart
disease
and
severity/symptoms
of
current
health
conditions
such
as
hypertension.
Most
all
of
the
vitamins
and
minerals
met
or
exceeded
at
least
66%
of
the
RDA
and
vit
A
and
Niacin
components
remained
within
their
recommended
range
(66%-‐150%).
Vit
A
was
at
98.16%
of
the
RDA
and
Niacin
was
at
147.07%.
However,
the
menu
analysis
shows
slightly
low
levels
of
the
essential
amino
acids
so
it
would
be
beneficial
to
the
client
to
recommend
the
addition
of
small
amount
of
low-‐fat
oil
when
cooking
as
well
as
a
fish
oil
pill
supplement
for
daily
use.
It
also
shows
a
low
value
for
vitamin
D,
so
it
would
be
beneficial
to
recommend
a
possible
daily
vitamin
D
supplement
if
not
spending
time
outdoors
in
the
sun.
Sodium,
the
main
nutrient
of
concern
for
the
client
due
to
condition
of
hypertension,
totaled
1,487.87mg
(just
below
the
recommended
1500mg).
This
makes
the
menu
a
great
guide
for
the
client
to
stay
in
the
safe
range
of
daily
sodium
consumption,
reduce
severity
of
hypertension,
and
reduce
risk
of
developing
heart
disease.
16. 16
FUNCTIONAL
PROPERTIES
OF
FOOD
COMPONENTS
Functions
of
Ingredients
in
Original
Mushroom
Veggie
Burger
Recipe
The
original
recipe
is
cooked
at
two
different
intervals
using
two
different
dry-‐heat
methods.
The
mushrooms,
garlic,
onion
and
seasonings
(salt,
pepper,
&
oregano)
are
sautéed,
or
fried
quickly
in
a
small
amount
of
fat.
After,
the
mixture
is
removed,
the
mushrooms
are
chopped,
and
the
rest
of
the
ingredients
(egg,
oats,
bread
crumbs,
and
parmesan
cheese)
are
added
to
create
the
mixture
to
make
the
veggie
patties.
These
are
then
cooked
by
pan-‐frying
(frying
in
a
pan
in
a
small
amount
of
fat)
the
patty’s
for
a
short
amount
of
time
until
finished.
(Schmidt,
2016)
All
of
the
ingredients
in
this
original
recipe
serve
a
particular
function
that
is
important
to
its
preparation.
The
1
½
(8
oz.)
packages
of
sliced
fresh
mushrooms
is
of
course
the
base
ingredient
of
the
recipe.
It
serves
as
the
main
ingredient
for
the
patty
and
gives
it
texture
and
flavor
as
well
as
contributing
to
the
overall
appearance
of
the
finished
product.
The
onion
and
garlic
serve
as
flavorers
by
adding
new
flavors
to
the
patty.
(Brown,
2015)
They
produce
strong
aromas
and
add
to
the
texture
of
the
patty.
The
addition
of
black
pepper
and
dried
oregano
serves
the
purpose
of
flavor
enhancers,
which
differ
from
flavorers
because
they
enhance
flavors
already
present
from
other
ingredients
in
the
recipe
by
seasoning
it.
(Brown,
2015)
The
Parmesan
cheese
also
contributed
to
the
flavor
and
adhesiveness
of
the
patty
overall.
The
addition
of
2
Tbsps.
of
olive
oil,
is
the
addition
of
a
fat,
and
contributes
to
the
dry-‐heat
method
transfer
via
conduction,
or
direct
transfer
of
heat
contact
from
one
substance
to
another.
(Schmidt,
2016)
A
small
amount
(1
Tbsp.)
is
used
while
17. 17
sautéing
the
mushroom
mixture
and
then
again
when
pan-‐frying
the
formed
patty’s
to
yield
the
final
product.
Although
added
at
different
times
throughout
the
preparation
process,
the
fat
provides
the
same
functions.
The
oil
adds
moisture
and
aids
in
heating/cooking
the
food
item
by
helping
prevent
sticking
and
burning
during
the
cooking
process.
Salt,
the
nutrient
of
concern
for
this
project,
is
also
classified
as
a
flavor
and
texture
enhancer
but
serves
many
other
important
functions
as
well.
On
top
of
adding
flavor
and
texture
to
the
mushroom
patty,
the
salt
acts
as
a
binding
agent
contributing
to
the
overall
adherence
of
the
ingredients
of
the
mixture.
It
does
this
by
causing
the
gelatinization
of
proteins,
in
which
starch
granules
swell,
contributing
to
structure
and
stability
of
the
patty.
It
also
provides
tenderization
by
reducing
the
evaporative
loss
of
moisture
from
the
patty
during
cooking
contributing
to
the
patty’s
overall
juiciness
and
of
course
it
acts
as
a
preservative
by
binding
the
water
within
the
product
during
storage,
therefore
reducing
spoilage
rate.
(Brown,
2015)
Like
salt,
the
addition
of
the
egg
serves
many
important
functions
to
this
original
recipe.
It
adds
flavor
to
the
patty
and
color.
The
addition
of
color
is
form
the
egg
yolk
that
contributes
a
golden
brown
color
to
the
patty’s
surface.
It
also
contributes
to
the
stability
and
structure
of
the
patty
by
it’s
emulsifying
and
binding
action.
Lecithin,
and
emulsifier
found
in
egg
yolks,
helps
keep
fat
and
water
(or
other
liquid
compounds)
from
separating,
resulting
in
the
thickening/stabilization
of
food
products.
Egg’s
binding
action
is
due
to
their
high
protein
content.
Heat
coagulates
the
eggs’
protein
during
cooking,
which
then
acts
as
an
adhesive
that
binds
other
18. 18
ingredients
to
the
surfaces
of
the
cooked
material.
When
the
egg
is
cooked,
the
egg
proteins
firm
and
stabilize
adding
strength
and
stability
to
the
structure.
(Brown,
2015)
The
Rolled
oats
provide
a
nutlike
flavor
to
the
patty,
enhance
texture,
and
contribute
to
the
overall
protein
content.
However,
oats
cannot
undergo
gluten
formation
alone
(since
it
is
not
a
wheat
source)
and
must
be
combined
with
a
wheat-‐based
ingredient
in
order
to
contribute
to
the
structure
and
integrity
of
the
food
product.
This
is
where
the
dry
breadcrumbs
come
into
play.
They
add
texture
and
body
to
the
patty
by
promoting
gluten
formation
in
the
patty.
It
also
provides
a
coating
for
the
patty
adding
to
the
structure,
flavor
and
appearance
overall.
(Brown,
2015)
New
Ingredient
Functions
and
Preparation
Techniques
For
Modified
Recipes
The
two
modified
recipes
involved
the
substitution
of
some
high
sodium
ingredients
for
other
ingredients
that
reduced
the
overall
sodium
content
of
the
original
recipe.
For
the
first
modification,
Mrs.
Dash
Garlic
and
Herb
Salt-‐Free
Seasoning
Blend
replaced
the
table
salt
and
Sargento,
Artisan
blend
lower-‐sodium
Parmesan
cheese
replaced
the
higher-‐sodium
brand,
Kraft
Parmesan
cheese.
Besides
the
function
of
reducing
the
salt
content
of
the
recipe,
the
addition
of
Mrs.
Dash
enhanced
the
flavoring
and
overall
palatability
of
the
modified
recipe
making
up
for
flavor
the
salt
had
contributed
in
the
original
recipe.
However,
the
salt-‐free
seasoning
blend
could
not
contribute
the
functions
of
binding
and
tenderizing
as
the
salt
in
the
original
recipe
had,
reducing
the
stability
and
juiciness
of
the
modified
19. 19
patty.
The
second
modified
recipe
was
the
same
and
the
first
modified
version
accompanied
by
the
replacement
of
regular
breadcrumbs
with
the
365
whole-‐wheat
breadcrumbs.
This
modification
reduced
the
sodium
content
even
further
while
not
taking
away
from
the
stability
of
the
patty
since
gluten
formation
still
took
place.
The
preparation
techniques
for
the
original
and
both
of
the
modified
recipes
remained
the
same
besides
the
removal
and
substitution
of
the
various
sodium-‐
reducing
ingredients
outlined
above.
Instrumental and Sensory Evaluations
A digital scale was used for my instrumental test in order to weigh the mushroom veggie
burger patties before cooking and after cooking to measure drip loss and overall cooking
loss of the original and modified patties. There was no measurable drip loss in any of the
variations since all the liquid burned completely off in each modification. A decrease in
overall cooking loss was seen from the original recipe to modification I, that increased to
the greatest cooking loss seen in modification II. For my sensory evaluation, I prepared a
general sensory scorecard that participants used to rate the texture, juiciness, flavor,
appearance, and adherence of the patty on a 1-5 scale. The instrumental results and
average sensory scores are presented in the following tables.
20. 20
Instrumental
Evaluation
Results:
Drip
Loss
and
Cooking
Loss
Weight
of
skillet
Weight
of
raw
patty
(weighed
separately
on
foil)
Weight
of
Cooked
Patty
(weighed
separately
on
foil)
Weight
of
skillet
w/
drippings
%Drip
Loss
%Cooking
Loss
Original
Recipe
506.5g
283.5g
218g
No
drippings
observed
23.1%
Mod.
I
937g
177.5g
166g
No
drippings
observed
6.5%
Mod.
II
644.5g
210g
151g
No
drippings
observed
28.1%
Sensory
Evaluation
Results
Texture
1=
chewy
5=
grainy
Juiciness
1=
really
dry
5=
really
juicy
Flavor
1=bland/boring
5=
full
of
flavor
Overall
Appearance
1=
unappealing
5=
very
appealing;
want
to
try
it
Adherence
of
Patty
1=
fell
apart/
crumbled
5=stuck
together/
like
a
real
patty
Original
Recipe
Average
2.8
3
3.3
2.6
2.9
Mod.
I
Average
2.8
2.9
2.9
2.9
3.2
Mod.
II
Average
3.4
2.4
2.6
2.2
2.2
21. 21
Sensory
Score
Card
Blank
Example
MUSHROOM
VEGGIE
BURGER:
SAMPLE
A
CHARACTERISTIC:
Texture
1=
chewy
5=
grainy
Juiciness
1=
really
dry
5=
really
juicy
Flavor
1=bland/boring
5=
full
of
flavor
Overall
Appearance
1=
unappealing
5=
very
appealing;
want
to
try
it
Adherence
of
Patty
1=
fell
apart/
crumbled
5=stuck
together/
like
a
real
patty
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
22. 22
WHAT
TO
DO
NEXT?
The
Mushroom
Veggie
Burger
Recipe:
Modification
II
served
the
purpose
of
significantly
reducing
sodium
content
of
the
original
recipe
while
not
taking
away
from
the
flavor,
texture,
adherence,
and
overall
appearance
of
the
final
product.
However,
through
the
course
of
this
project
and
the
data
collected
there
are
a
few
things
that
could
be
modified
further
to
achieve
an
even
better
recipe
overall.
Since
the
365
brand
whole-‐wheat
bread
crumbs
and
the
Sargento
shredded
parmesan
cheese
slightly
raised
the
price
of
the
overall
recipe,
it
would
be
beneficial
to
do
some
more
research
and
find
another
brand
of
whole
wheat
breadcrumbs
and
parmesan
cheese
that
cost
less
overall
without
raising
the
sodium
content
of
the
recipe.
Another
option
is
to
add
a
little
more
oats
(1/2
cup
instead
of
1/3
cup)
to
increase
gluten
formation
with
breadcrumbs
and
increase
overall
patty
adhesiveness.
I
would
also
recommend
making
the
original
uncooked
patties
smaller
by
making
recipe
into
4
servings
vs.
3
servings.
This
will
keep
the
patties
form
and
allow
for
more
thorough/even
cooking
throughout
the
patty
increasing
overall
quality
of
the
patty.
MARKETING
The
target
audience
for
my
best
modified
recipe,
modification
II,
is
an
older
adult
male
(60+
years
old)
who
is
overweight
or
obese,
has
hypertension,
and
an
increased
risk
of
developing
heart
disease.
I
would
market
this
recipe
to
health
professionals
and
nutrition
professionals
working
with
this
population
by
creating
a
professional
newsletter
summarizing
the
contents
of
this
project
overall,
the
importance
of
limiting
sodium
consumption
in
this
population,
and
the
recipe
23. 23
details.
I
would
also
market
this
recipe
to
consumers
that
fall
into
this
population,
as
well
as
those
with
loved
ones
who
fall
into
this
population
by
posting
a
general
summary
along
with
the
recipe
in
a
men’s
health
magazine
or
online
blog.
Marketing
the
recipe
to
both
professionals
as
well
as
the
consumer
will
only
increase
the
amount
of
people
that
the
information/recipe
reaches
and
enhance
awareness
of
the
importance
of
sodium
restriction
to
maintain
cardiovascular
health
as
one
ages.
24. 24
BIBLIOGRAPHY
Bochud,
M.,
Burnier,
M.,
Wuerzner,
G.
Salt,
blood
pressure
and
cardiovascular
risk:
what
is
the
most
adequate
preventative
strategy?
A
Swiss
perspective.
Fronteirs
in
Physiology.
2015.
doi:
10.3389/fphys.2015.00227
Brown,
A.
C.
Understanding
Food:
Principles
and
Preparation,
5th
ed.
Cengage
Learning.
2015.
Hou
L.,
Zhang
M.,
Han
W.,
Tang
Y.,
Xue
F.,
Liang
S.,
et
al.
Influence
of
Salt
Intake
on
Association
of
Blood
Uric
Acid
with
Hypertension
and
Related
Cardiovascular
Risk.
PLoS
ONE.
2016.
doi:10.1371/journal.pone.0150451
Schmidt,
L.
Food
Preparation
Basic:
Types
of
Heat
Transfer.
FSHN
301,
Lecture,
Colorado
State
University.
Spring
2016.
