2. August
Table of Contents
Justification… pgs. 1-3
Original and two modified recipes… 4-6
Cost Analysis… 7-8
Cost Analysis Discussion … 9
Nutrient Analysis of original recipes… 10-
25
Modification 1 Recipe… 26-40
Modification 2 Recipe… 41-55
Nutrient Analysis Table… 56
Nutrient Analysis Discussion… 57
Menu Development… 58-84
Project Menu Planner… 59
Menu Development Analysis… 83-84
3. All Aboard Tacos
August
Functional properties of Food Components… 85-
87
Sensory Results… 88
Instrumental Results… 89
What Would I Do Next?... 90
Marketing… 91
Bibliography… 92
Project Proposal… 93-114
Justification:
Statement of Problem:
Light it put upon the problem of low antioxidant intake in America, specifically in
older adults. The intake of nutritionally dense foods goes hand in hand with getting
the required amounts of antioxidants (Vitamin A, C, and Beta- Carotene), vitamins,
and minerals. Steve Harmon is 48 years old, 6 foot 2 inches tall, and weighs 190
pounds. His Body Mass Index (BMI) is 24 and he is lightly active. He is upper middle
class and holds a job at Lockheed Martin as a Software Engineer and married with two
4. August
children. After reading an article in TIME about microwaves increasing free radicals in
the body, he decided to visit a Dietician to ask about how he could prevent cancer.
Easy enough, the Dietician said he could reduce the risk of cancer by modifying a few
of his favorite family recipes such as All Aboard Tacos. By taking a look at his specific
nutrient needs for a lightly active male in his middle ages, we easily can help our
client uptake antioxidants. There are some important dietary and nutritional concerns
we must consider in order to effectively manage Steve’s diet. He is close to being
overweight according to his BMI, he is allergic to cinnamon, and he needs to improve
vegetable intake including dark greens.
Why did I choose this recipe to modify?
I chose this recipe to modify because it is already a healthful choice for many families.
My goal was to uptake antioxidants for cancer prevention. In doing so, I also
increased the nutrient density of the product while still having a very appealing flavor.
Modifying this fish taco recipe to include more beneficial vegetables than were
already in the dish, helps motivate clients to modify their own recipes by adjusting a
few simple items. The appeal of my recipe is that many families have their own
variation of tacos as a quick, easy family dinner so it is very feasible and tangible.
What are the positive and negative aspects of the original recipe?
The positive aspects of the original recipe include likability, high nutrient density, and
accessibility. The negative aspects include high cost of cod and possible high levels of
mercury (Eco-Question). Also, consumer preference is key in this recipe because
5. All Aboard Tacos
August
some consumers to do like to consume fish or raw onions. Luckily, this is Steve’s
family recipe and we are making it more diverse and flexible.
What were your goal(s) for this project? For the modifications?
My priority was to uptake antioxidants in the All Aboard Tacos recipe. This was to
help a client prevent cancer in an everyday meal plan. My simultaneous goal was to
create high nutrient density in the recipe. The client could apply that knowledge and
exposure to more options by modifying many other family recipes. The first
modification was to change red cabbage for kale. Red cabbage is generally high in
Vitamin C and contains a decent amount of Vitamin A but kale blows red cabbage out
of the water when it comes to the antioxidants of Vitamin A, C, and Beta-Carotene.
My goal was accomplished very well with simply changing red cabbage for kale. My
second modification was changing red onion for red pepper. Red onion contains little
to no Vitamin A and C but Red bell pepper contains an exuberant amount. With the
final modification of kale and red bell pepper, the daily intake of antioxidant is
extremely high and gets the job accomplished; free radicals do not stand a chance in
Steve Harmon’s nutritionally sound fighting machine.
Background:
6. August
Much research and development has connected a high antioxidant nutritional intake
with cancer prevention. According to the National Cancer Institute, “Antioxidants are
chemicals that block the activity of other chemicals known as free radicals. Free
radicals are highly reactive and have the potential to cause damage to cells, including
damage that may lead to cancer.” (n.p.). Antioxidants are made naturally in the body
but it is best advised to uptake antioxidants in the diet. Vitamin A, Carotenoids,
Vitamin C, Vitamin E, and Selenium are the most commonly known Antioxidants. In a
study done by Goran Bjelakovic (Professor of Medicine at University of Nis, Serbia) and
et al., they specifically tested whether antioxidant supplements reduced the incidence
of cancer and mortality, specifically gastrointestinal cancer. It was concluded that…
“β-carotene combined with vitamin A and vitamin E significantly increased (longevity)
mortality”… (pg.41-42). My goals of in taking higher amounts of Antioxidants,
specifically Vitamin A, C, and Beta-carotene, are justified in Bjelakovic’s study by
showing an increase of anticarcinogenic properties. His study pin points the
antioxidants using supplements rather than dietary consumption such as my diet plan
for All Aboard Tacos. Although the study did not prove direct correlation with
increased antioxidants and prevention of gastrointestinal cancer, it did show benefits
to other possible diseases and cancers such as heart disease, lung cancer, and liver
cancer. Indeed, it is proved in the study as well, antioxidants nor other nutritional
additives can solely prevent cancer. It can only minimize or with long, continuous
exposure, benefit the consumer positively to contribute to an overall healthy, cancer-
free individual.
7. All Aboard Tacos
August
How did I improve the negative factors of the original and two mods?
What problems were created by the mods? How did I improve the
problems from the mods?
I improved the negative factors in the original recipe with the two modifications by
making the recipe more nutrient dense adhering to my antioxidant uptakes.
Specifically, I changed red cabbage for kale in modified 1 recipe. By doing so, I
increased the Beta- Carotene, Vitamin A, and C. In modified 2 recipe, I changed red
onion for red bell pepper and kept the modified kale in the recipe. This increased all
antioxidants exceptionally high. The problems that arose with the modifications was
keeping the texture and consistency similar and uniform to the original recipe. Fish
tacos are easy to manipulate and by changing out ingredients, but similar size of
ingredients and mouth feel can negatively affect the overall quality of the product. To
improve the problems that arose from the modifications, I changed the way the
modifications were prepared. Accordingly, the kale was chiffonade and massaged with
lime juice to breakdown the rough fibers and texture in replacement of the red
cabbage which is naturally a soft, small, easily chopped vegetable. Also, raw red bell
pepper and red onion have a very crunchy and potent taste. To counteract that, I
made sure to thinly slice both and soak in the lime juice as soon as possible so the
astringency of the lime has time to dehydrate the vegetable and uniformly distribute
flavors throughout the dish with the heavy lime concentration.
9. All Aboard Tacos
August
Original Recipe
Difficulty: Easy | Total Time: 40 mins | Makes: 2 servings
INGREDIENTS
• 1/2 pound cod
• 1 medium lime, halved
• 1/2 medium garlic clove, finely chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 1 tablespoon vegetable oil, plus more for oiling the grill grates
• 1/4 (7 oz.) small head of red cabbage, cored and thinly sliced
• 1/4 medium red onion, thinly sliced
• 1/8 (3.5 oz.) cup coarsely chopped fresh cilantro
• 4 soft (6-inch) corn tortillas
• ½ Sliced avocado
INSTRUCTIONS
. Place the fish in a baking dish and squeeze ½ lime half over it. Add the garlic, cumin, chili
powder, and 1/2 tablespoon of the oil. Season with salt and pepper and turn the fish in the
marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile,
make the slaw and warm the tortillas.
. Combine the cabbage, onion, and cilantro in a large bowl and squeeze 1/2 lime half over it.
Drizzle with the remaining 1/2 tablespoon oil, season with salt and pepper, and toss to
combine. Taste and add more salt and pepper if necessary; set aside.
10. August
. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a
time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean
dishcloth and set aside while you prepare the fish.
. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until
hot. Remove the fish from the marinade and place on the grill.
. Cook without moving until the underside of the fish has grill marks and is white and opaque on
the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3
minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves
into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish,
place it in a warm tortilla, and top it with slaw and any optional garnishes.
Source: CHOW."Easy Fish Tacos Recipe - CHOW." CHOW.N.p., 2012. Web. 06 Nov.2014.
<http://www.chow.com/recipes/29193-basic-fish-tacos>.
Modified 1 Recipe
Difficulty: Easy | Total Time: 40 mins | Makes: 2 servings
INGREDIENTS
• 1/2 pound cod
• 1 medium lime, halved
• 1/2 medium garlic clove, finely chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 1 tablespoon vegetable oil, plus more for oiling the grill grates
• 7 oz. chopped kale
• 1/4 medium red onion, thinly sliced
• 1/8 cup coarsely chopped fresh cilantro
11. All Aboard Tacos
August
• 4 soft (6-inch) corn tortillas
• ½ Sliced avocado
INSTRUCTIONS
. Place the fish in a baking dish and squeeze ½ lime half over it. Add the garlic, cumin, chili
powder, and 1/2 tablespoon of the oil. Season with salt and pepper and turn the fish in the
marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile,
make the slaw and warm the tortillas.
. Combine the kale, onion, and cilantro in a large bowl and squeeze 1/2 lime half over it. Drizzle
with the remaining 1/2 tablespoon oil, season with salt and pepper, and toss to combine. Taste
and add more salt and pepper if necessary; set aside.
. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a
time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean
dishcloth and set aside while you prepare the fish.
. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until
hot. Remove the fish from the marinade and place on the grill.
. Cook without moving until the underside of the fish has grill marks and is white and opaque on
the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3
minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves
into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish,
place it in a warm tortilla, and top it with slaw and any optional garnishes.
Modified 2 Recipe
Difficulty: Easy | Total Time: 40 mins | Makes: 2 servings
INGREDIENTS
• 1/2 pound cod
• 1 medium lime, halved
12. August
• 1/2 medium garlic clove, finely chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 1 tablespoon vegetable oil, plus more for oiling the grill grates
• 7 oz. chopped kale
• 1/3 red pepper
• 1/8 cup coarsely chopped fresh cilantro
• 4 soft (6-inch) corn tortillas
• ½ Sliced avocado
INSTRUCTIONS
. Place the fish in a baking dish and squeeze ½ lime half over it. Add the garlic, cumin, chili
powder, and 1/2 tablespoon of the oil. Season with salt and pepper and turn the fish in the
marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile,
make the slaw and warm the tortillas.
. Combine the kale, red pepper, and cilantro in a large bowl and squeeze 1/2 lime half over it.
Drizzle with the remaining 1/2 tablespoon oil, season with salt and pepper, and toss to
combine. Taste and add more salt and pepper if necessary; set aside.
. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a
time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean
dishcloth and set aside while you prepare the fish.
. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until
hot. Remove the fish from the marinade and place on the grill.
. Cook without moving until the underside of the fish has grill marks and is white and opaque on
the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3
minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
13. All Aboard Tacos
August
. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves
into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish,
place it in a warm tortilla, and top it with slaw and any optional garnishes.
Cost Analysis
Ingredient Amount UsedCost / Market Unit Conversion Factor End Cost
Cod 1/2 lb $5.99 / lb 1 lb = 16 oz $3.00
Whole Lime 1 whole lime $0.33 /lime 1 lime = 1 lime $0.33
Garlic 1/2 clove $0.50 /bulb 1 bulb = approx. 11 cloves $0.02
Ground Cumin 1/8 tsp $4.19 /1.62 oz 1 oz. = 12 tsp $0.02
Chili Powder 1/8 tsp $2.39 /2 oz 1 oz. = 12 tsp $0.01
Vegetable Oil 1 Tbsp $0.31 / fl oz 2 Tbsp = 1 fl oz $0.16
Red Cabage 7 oz $0.89 /lb 1 lb = 16 oz $0.39
Red onion 1/4 medium $1.49 /lb 1 onion = approx. 3/4 lb $0.28
Cilantro 1 oz $0.33 / 4 oz 1 oz = 1 oz $0.08
Corn Tortilla 4 tortillas $1.19 / 18 tortillas 1 tortilla = 1 tortilla $0.26
Hass avocado 1/2 avocado $0.99 / 1 avocado 1 avocado = 1 avocado $0.50
Cost of Recipe (2 servings) $5.05
Cost per serving $2.52
Original Recipe
Ingredient Amount Used Conversion Factor End Cost
Cod 1/2 lb $5.99 / lb 1 lb = 1 lb $3.00
Whole Lime 1 whole lime $0.33 /lime 1 lime = 1 lime $0.33
Garlic 1/2 clove $0.50 /bulb 1 bulb = approx. 11 cloves $0.02
Ground Cumin 1/8 tsp $4.19 /1.62 oz 1 oz. = 12 tsp $0.02
Chili Powder 1/8 tsp $2.39 /2 oz 1 oz. = 12 tsp $0.01
Vegetable Oil 1 Tbsp $0.31 / fl oz 2 Tbsp = 1 fl oz $0.16
Kale 7 oz $0.99 /1.5 lb 1 lb = 16 oz $0.29
Red onion 1/4 medium $1.49 /lb 1 onion = approx. 3/4 lb $0.28
Cilantro 1 oz $0.33 / 4 oz 1 oz = 1 oz $0.08
Corn Tortilla 4 tortillas $1.19 / 18 tortillas 1 tortilla = 1 tortilla $0.26
Hass avocado 1/2 avocado $0.99 / 1 avocado 1 avocado = 1 avocado $0.50
$4.95
$2.47
Cost / Market Unit
Cost of Recipe (2 servings)
Cost per serving
Modified 1
14. August
Ingredient Amount Used Conversion Factor End Cost
Cod 1/2 lb $5.99 / lb 1 lb = 1 lb $3.00
Whole Lime 1 whole lime $0.33 /lime 1 lime = 1 lime $0.33
Garlic 1/2 clove $0.50 /bulb 1 bulb = approx. 11 cloves $0.02
Ground Cumin 1/8 tsp $4.19 /1.62 oz 1 oz. = 12 tsp $0.02
Chili Powder 1/8 tsp $2.39 /2 oz 1 oz. = 12 tsp $0.01
Vegetable Oil 1 Tbsp $0.31 / fl oz 2 Tbsp = 1 fl oz $0.16
Kale 7 oz $0.99 /1.5 lb 1 lb = 16 oz $0.29
Red Bell Pepper 1/3 bell $1.50 /1 bell pepper 1 bell $0.50
Cilantro 1 oz $0.33 / 4 oz 1 oz = 1 oz $0.08
Corn Tortilla 4 tortillas $1.19 / 18 tortillas 1 tortilla = 1 tortilla $0.26
Hass avocado 1/2 avocado $0.99 / 1 avocado 1 avocado = 1 avocado $0.50
$5.17
$2.58
Cost / Market Unit
Cost of Recipe (2 servings)
Cost per serving
Modified 2
15. All Aboard Tacos
August
Cost Analysis Discussion
Is it economically feasible to prepare the modification?
For a middle-class family and above, it is economically feasible to prepare the
modification 2 recipe. For those that are poverty and slightly above minimum wage, it
is possible to prepare this with a cheaper alternative of canned fish instead of Fresh
Atlantic Cod. Cod is the most expensive ingredient in the recipe but can easily be
substituted. Secondly, red bell pepper is a higher priced fresh vegetable and
subsisting thinly sliced carrots is an alternative. Lastly, avocados is an optional
ingredient but is also quite affordable when it is in season. Otherwise, corn tortillas,
kale, and limes are versatile, easily accessible, and economically friendly ingredients.
Do the nutritional benefits outweigh the increased costs? Justify.
Yes, the nutritional benefits do outweigh the increased cost. Modification 2 did cost
the most at $2.58 per serving while the original recipe is $2.52 per serving. The
cheaper recipe was modification 1 at $2.47 per serving. These prices are so close in
cost, that the nutritional benefits in fact outweigh the 10 cent difference. Depending
on the season, the prices will not vary drastically enough for it to influence
purchasing one item over a cheaper ingredient. The recipe is economically friendly
amongst all class levels with own personal price and ingredient modifications.
17. All Aboard Tacos
August
Nutrient Analysis Table
Comparing the nutrients of the original and all modified
recipes on a per serving basis.
Original recipe
Calories (kcal) 410 420 (+10) 410 (0)
(g) 17 17 (0) 17 (0)
percent
of total
calories
35.9%
(g) 25 27 (+2) 26 (+1)
percent
of total
calories
23.9%
(g) 43 45 (+2) 42 (-1)
percent
of total
calories
40.2%
(IU) 1340.67 15424 (+14100) 16044 (+14700)
(RAE) 78.37 782.5 (+704) 813.54 (+735)
Vitamin C (mg) 80.35 139.6 (+59) 161.29 (+81)
Beta Carotine (mcg) 759.93 9210 (+8450) 9531.11 (+8770)
Carbohydrates
Vitamin A
Fat
Protein
41.2% 39.4%
Modification 2Modification 1
34.3% 35.6%
24.5% 25.0%
18. August
Nutrient Analysis Discussion
The original recipe contains a decent amount of recommended daily intake of fats,
proteins, and carbohydrates from total calories. Across the board, there is not a
noticeable varying amount of fats, proteins, and carbohydrates from one recipe to the
next. They all very between 1-2%.
Some difference in nutrients worth noting from original recipe to modification 1 and 2
include:
a) increased Vitamin A, Vitamin C, Beta- Carotene, and calcium.
b) Decreased Vitamin B, potassium, magnesium, zinc, and folate.
The increase of nutrients exist because of my overall goal to increase antioxidants.
The ingredients responsible for the increase are red bell pepper, kale, lime, and
cilantro. Also, calcium could come from the kale since there are no dairy products in
this dish.
The decrease of nutrient exist because of removing red onion and red cabbage. The
cooking process was not the result of any decreased nutrients except possibly the raw
garlic decreasing vitamin B6 and magnesium levels.
The benefits outweighed the loss of some nutrients to achieve the goal that was
originally set out- to increase antioxidants and to help reduce the risk of cancer.
20. August
Menu Development One Day
Specific nutritional requirements/ considerations:
Steve Harmon’s nutritional focus is increasing antioxidants, specifically Vitamin A, C,
and Beta-Carotene. As stated in the justification, there are some important dietary
21. All Aboard Tacos
August
and nutritional concerns we must consider in order to effectively manage Steve ’s diet.
He is close to being overweight according to his BMI, he is allergic to cinnamon, and
he needs to improve vegetable intake including dark greens.
23. All Aboard Tacos
August
Menu Development and Analysis Discussion
Discuss strengths and weaknesses of the menu developed.
Strengths:
The one day menu meets and exceeds the daily recommended intake of vegetables,
fruits, dairy, and protein. Steve Harmon is offered a wide variety of vegetables and
diverse menu options. The diversity of foods is to influence the thrill of eating new,
healthy foods Steve may not have had before. The total amount of calories (3287.99
kcal) is slightly high but is very close to the recommended amount of 2851.10 kcal.
Vitamin B, Vitamin A, Vitamin C, Vitamin D, Vitamin E, folate, Vitamin K, calcium,
copper, iron, phosphorous, potassium, selenium, and choline are in high levels or are
close to meeting recommended values. The one day menu I created met the generic
standards daily recommended standards that any person should meet such as eat
dark leafy greens, a colorful assortment of fruits and vegetables, and eat lean
proteins.
Weaknesses:
The one day menu does not meet recommended amounts of grains, chromium,
iodine, fluoride, magnesium, manganese, molybdenum, zinc, and omega 3/6 fatty
acids. The excess amounts of Vitamin A and C can be toxic. Sodium is also in
excessively high amounts (361.18%). That is due to one of the menu items chosen-
Olive Garden minestrone soup. Also, pretzel rods and pistachios also contained
excess amounts of sodium in Food Processor database, but low sodium options are
generally available.
Justification:
The grain intake is so low on the nutrient analysis although I expected the grains to
go up with products such as corn tortillas, pretzel rods, 3 grain wild rice, and whole
grain noodles in the minestrone soup.
24. August
The intake of water was very low on the nutrient analysis even though Steve had 64
ounces of water, 16 ounces of coffee, and 12 ounces of skim milk. I assume it is
because I inputted water as ounces, not grams.
*I approve of this one day menu as the best possible menu for a nutrient dense meal
plan that can possibly happen in a one day menu. The seemingly high amounts of
specified vitamins, fats, calories, and protein are better determined on an average of
a week-long menu. Some of the excess amounts are relatively acceptable to make up
for days that are low in those vitamins and calories.
26. August
Functional Properties of Food Components
Fresh Atlantic Cod
Cod adds many nutritional benefits such as omega 3 fatty acids, lean protein, and is
low calorie. Cod functions as the main ingredient that we build our recipe around. I
did not change the way the cod was cooked for any of the modifications. It was
soaked in ground cumin, chili powder, garlic, and lime juice and seared in a
saucepan.
Lime
Lime functions as the uniform flavor and binder in all three recipes. It ascorbic acid
soaks the cod and the salad that is put together at the very end. Lime also contains
the antioxidant Vitamin C. The lime weakened the structure of the vegetables such as
red cabbage, red onion, kale, and red pepper to have a uniform consistency and
texture.
Garlic
Garlic was used to soak with the lime juice mixture to soak the cod before cooking-
no change to modifications. Lori Klein a columnist of Health Extremist states, “Garlic
contains a high amount of antioxidants – the antioxidants destroy free radicals.”
(n.p.). Although, the recipe does not contain high amounts of garlic, it is beneficial
information to know when modifying recipes to include more garlic.
Ground Cumin
Ground cumin was used to soak with the lime juice mixture to soak the cod before
cooking- no change to modifications. According to Paula Martinac of Livestrong.com,
cumin contains an essential mineral- magnesium (n.p.).
Chili Powder
27. All Aboard Tacos
August
Ground cumin was used to soak with the lime juice mixture to soak the cod before
cooking- no change to modifications. Chili powder comes from peppers, hence chili
powder contains Vitamin A, C, and essential minerals.
Vegetable Oil
Vegetable oil in all three recipes is used as a cooking medium for the saucepan and
effectiveness of cooking fish. The calories, fat, and cooking application effect the
recipes making it a necessary ingredient. In taking some oils daily in one’s diet is
essential for overall health benefits such as heart health because of the omega-3 fatty
acids.
Red Cabbage
Red Cabbage is used as the “filler” ingredient in the original recipe, which is modified
out for kale- a more nutrient dense filler. It adds a vibrant color to the recipe with
anthocyanin. It is chopped and soaked in lime along with the red onion to top on the
finished fish tacos.
Red Onion
Red onion adds a crunchy, strong texture and flavor the original recipe and
modification 1. It is served thinly sliced and soaked with the red cabbage or kale in
lime juice to decrease potency. Red onion is most known for being an anti-
inflammatory and relatively high levels of Vitamin C.
Cilantro
Cilantro is used amongst all recipes for a peppery, uniform flavor complex. It also
adds color and consistency though-out all recipes. Sprinkling finely chopped cilantro
on top of each fish taco adds even more Vitamin A and C.
Corn Tortillas
28. August
Corn Tortillas are the structure and entire functionality of the fish taco dish. It
provides an edible storage and transport device. Corn tortillas are nutritionally
beneficial because of fiber and minerals levels. Thus, no change to the ingredient in
all three recipes.
Avocado
Avocados add an overall positive eating quality to the dish because of the diversity of
textures including the creamy avocado chunks. It is used through-out all three
recipes to keep consistency and the added health benefits of omega-3 fatty acids for
heart health.
Kale
Kale is a dark green vegetable that is high on the popularity poll recently. It could be
because of high amounts of Vitamin C, low calorie intake, or helpful eye help with
Vitamin A. Surely that is why I chose it to replace red cabbage in the original recipe
because of the high antioxidant levels. It affected texture by being a rougher, fibrous
vegetable, it added a more diverse, appealing color, and it did change the flavor of
the dish by the added leafy greens. It did not change the pH in my instrumental
measurement.
Red Bell Pepper
Red bell pepper is a colorful, crisp, healthy addition to a fish taco recipe to replace
red onion. According to Andrea Caspedes of Livestrong.com, “A cup of chopped
peppers of any color provides more than 100 percent of the daily value of the
antioxidant vitamin C, which supports tissue health and immunity.” (n.p.). I thinly
sliced the bell pepper to go with the similar texture and consistency of the red onion
it replaced. Red bell pepper affected the texture by having an added crunch, it livened
up the recipe with the bright red color, and it added a sweet, crisp flavor to the
overall quality of the product. It did not change the pH in my instrumental
measurement.
33. All Aboard Tacos
August
What Would I Do Next?
If I were to make a third modification of the recipe it would include all the existing
ingredients such as kale and red bell pepper. The last modification I would replace the
corn tortilla for a whole grain, fortified flour tortilla. On My Plate, the grain intake was
lower than should be. I would not uptake antioxidants higher than already is because
continuous, excess amounts of Vitamin A and C can be toxic. Ideally, modification 3
would encompass a variety of necessary nutrients and more than adequate amounts
of fat, protein, and carbohydrates. The cost of the recipe would be higher in mod. 3
because whole grain, fortified flour tortillas are a specialty item as opposed to the
more economically friendly option- corn tortillas. Otherwise, the recipe is very
affordable on a per serving basis especially compared to eating out. The sensory
results showed a strong likability of the modification 2 fish tacos and I can only
assume a simple replacement of corn tortillas for flour would not affect the likability
significantly. The instrumental result of a pH test would be unchanged. Having an
unchanged pH is beneficialfor all four recipes because it keeps uniform acidity and
consistent taste through-out all products.
Next, I would also keep a closer watch on the cod cooking. It cooked very fast from
the lime juice cooking it while it soaked beforehand. It was regrettably too dry.
*When serving, serve as soon as possible. Quality of recipes were not as high as I
expected because of testers eating a cold product.
34. August
Marketing
Who is the target audience for your “best” modification?
My target audience is for health conscious families. Specifically tourists, because
Wahoo’s Fish Taco is generally located near high tourist areas and near water front
attractions where many families are gathered.
Where would you market the product?
I would market the product at Wahoo’s Fish Taco.
How would you market the product?
I would market the product through billboard advertising and other forms of retail
marketing. To get costumers interested in the product, it would be marketed using
the actual picture of the product- the vibrant colors and overall appearance will sell
the product alone. Seeing is believing.
35. All Aboard Tacos
August
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Eco-Question. "Did You Know about the Positives and Negatives of Eating Fish? « Eco
Question – Green Space for Thinking." Eco Question Green Space for Thinking
Did You Know about the Positives and Negatives of Eating Fish Comments. Eco-
Question Editor, 21 Feb. 2011. Web. 06 Nov. 2014.
Bjelakovic, Goran, et al. "Antioxidant Supplements For Prevention Of Gastrointestinal
Cancers: A Systematic Review And Meta-Analysis." Lancet 364.9441 (2004):
1219-1228. Academic Search Premier. Web. 9 Nov. 2014.
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