Daily Meal Report for Lunch
Daily Meal Report for Lunch
Introduction
This Daily Meal Report for Lunch provides a detailed overview of the meal served on September 20, 2050, at Sunshine Community Center. The report covers the components of the meal, nutritional values, portion sizes, food consumption data, and compliance with dietary guidelines. It aims to ensure that the meal met quality standards and fulfilled the nutritional needs of the diners while adhering to any special dietary requirements. Additionally, feedback and observations have been noted to help improve future meal services.
1. Meal Components
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Main Course: Grilled Chicken Breast
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Side Dish: Quinoa Salad with Mixed Vegetables
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Vegetables: Steamed Broccoli
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Fruit: Sliced Apples
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Dairy: Low-fat Yogurt
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Beverage: Unsweetened Iced Tea
2. Nutritional Information
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Calories: 600 kcal
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Protein: 35g
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Carbohydrates: 55g
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Fats: 20g
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Vitamins & Minerals:
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Vitamin A: 35% of daily value
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Vitamin C: 50% of daily value
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Calcium: 25% of daily value
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Iron: 20% of daily value
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3. Portion Sizes
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Main Course: 6 oz Grilled Chicken Breast
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Side Dish: 1 cup Quinoa Salad
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Vegetables: 1/2 cup Steamed Broccoli
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Fruit: 1/2 cup Sliced Apples
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Beverage: 8 oz Unsweetened Iced Tea
4. Food Consumption Data
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Number of Meals Served: 120
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Leftover Quantity: 5 servings of Grilled Chicken, 2 servings of Quinoa Salad
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Waste: 3 servings of Steamed Broccoli, 2 cups of Sliced Apples
5. Dietary Compliance
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Special Diets Accommodated: 15 vegetarian meals (Quinoa Salad as main course)
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Allergies Considered: Gluten-free option provided for 10 individuals
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Compliance with Dietary Guidelines: Yes – balanced portions of protein, carbohydrates, and fats were maintained. Low sugar and sodium levels observed.
6. Feedback and Observations
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Feedback from Diners:
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Positive: "Chicken was tender and well-seasoned."
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Suggestion: "Add more fruit variety for dessert."
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Staff Observations: No significant issues; all meals were served on time.
Conclusion
The meal service on September 20, 2050, at Sunshine Community Center successfully met the nutritional and dietary standards required for lunch. A variety of healthy meal components were served, and portion sizes were appropriate for all diners. Feedback from the participants was mostly positive, with minor suggestions for future improvements. Overall, the lunch service was well-received, with minimal waste, and the team maintained a high standard of meal preparation and service.
