Design and make a special diet product, which could be sold in a major food retail outlet.
Assignment 2003 - 2004 " Sport Diet"
BRIEF
Design and make a special diet product, which could be sold in a major food retail outlet.
DIFFERENT TYPES OF DIETS
* Sport Diet - High Carbohydrate/ Low (medium) Fat
* Diabetic
* Cultural/Religious
* Allergies milk, wheat, eggs, nuts
* Vegetarians vegans/semi
* Calorie Controlled
* Diets for ill people heart problems - low in cholesterol
* Control Nutrient Levels low fat/high fibre/high vitamin/minerals
* Non - Alcoholic
Keywords
* Design
* Special Diet
* Product
* Major Food Retail Outlet
Points to Consider
* Ease of preparation
* Price
* Time
* Taste
* Nutritional value
* Presentation
* Ingredients
* Suitable for Brief
* Healthy
* Target Group
ANALYSIS
WHO FOR? People who are doing a lot of sport and need to stay in shape as well as have lots of energy.
WHAT? It will be a special diet product that will be suitable for athletic people.
WHERE? It will be sold in a major food retail outlet.
WHY? It is being done for a GCSE project.
WHEN? It will be finished in the next 6 months.
RESEARCH
Many more people are now aware and concerned about their own health and this has brought about a change of attitude to exercise. It is not just the sporting elite who enjoy and seek fitness. Ordinary people also want the benefits that go with fitness and some go to extraordinary lengths to achieve high levels of performance. With this diet it would make it easier for them to exercise and keep up with it.
Body composition is important to both the top sports people and to ordinary people. The elite athletes have a good body build for their sport and one reason for taking part in sport is that it improves body shape. The first thing that would spring to mind for most people is their weight, that's why this diet is especially good as it makes you lose weight without being totally exhausted. Weight loss can be brought about in one of 3 ways, but each is concerned with the energy balance. We need energy to produce muscle contractions, and for the growth and repair of tissues. People who want to lose weight usually do so by using one of the 3 possible methods:
. Decreasing kilocalorie energy intake
2. Increasing kcal energy expenditure
3. Using a combination of both
The body needs fuel to provide energy for all of its activities. An adult body needs 46 nutrients to remain fit and healthy. A nutrient is a substance essential for the well being of the human body. All 46 nutrients are found in the seven compositions of a normal diet: carbohydrates, proteins, fats, vitamins, minerals, water and roughage. Although not a nutrient, water is essential for life. Dietary fibre is also needed to keep the digestive system in good working order. No single food provides all the nutrients a body needs, so it is important to eat a variety of foods. Most foods can be divided into four main groups and a smaller fifth group, based on the nutrients provided.
. Bread, other cereals and potatoes
2. Fruit and vegetables
3. Milk and dairy foods
4. Meat, fish and alternatives + Fatty and sugary foods
It is important to achieve a balanced diet as all the nutrients needed by the body can be obtained by eating a wide range of foods from each of the four main groups shown above.
In my diet the most important thing is ENERGY because you need it to be able to do all the exercise. Because you are exercising you are also getting rid of any calories that settle on your body as fat, but you don't exercise so obsessively as to become really thin, but healthily. Even when a person is resting, energy is needed to keep the body ticking over. The amount of energy needed for important processes such as breathing and keeping the heart beating, is called the basal metabolic rate (BMR).
Activity levels also affect a person's energy requirements. A person who has an active job involving lots of walking is likely to need more energy than someone who sits at a desk each day. Physical activities such as football, cycling, swimming, tennis and hockey also increase the need for energy.
To keep body weight constant, the amount of energy provided by food needs to match the amount provided by food needs to match the amount of energy used by the body. If the diet provides more energy than it is needed, the extra is stored as adipose tissue (or fat) and weight gain occurs. In the long term, a person may become overweight or obese. In contrast if the diet supplies less energy than is required, stores of adipose tissue are used to provide the extra energy needed and weight loss occurs.
The best way to lose excess body fat is to reduce the amount of energy provided by food whilst increasing the amount of energy used by the body.
The components of diet which provide energy are: fats, carbohydrates and proteins. Most foods contain a mixture of these nutrients. The amount of energy provided by a particular food (sometimes called the energy value), depends upon the combined amount of energy provided by each of the nutrients. The energy value of a food is usually expressed in kilojoules (kJ) or kilocalories (kcal). In everyday language, most people refer to kilocalories as calories.
INITIAL SPECIFICATION
Because my product is made ideally for people who need the right type of food to help them get fit or for those who already do a lot of sport it would have to include all of the nutrients but in the right measures to achieve the wanted result. My product will be for people of any age, gender and any fitness. The foods that I want to make wouldn't be too expensive and it doesn't matter on their size either. Preferably I would try to make a product that you can store for a while so that it is more useful.
CARBOHYDRATES
Carbohydrates are important because they maintain our body's energy stores. There are 2 types of carbohydrate:
* Sugar
* Starch
Multiple sugars called polysaccharides occur as starch or fibre. Starch is found in bread, pasta, potatoes and rice, which should form about 47% of our daily energy. Foods that have been highly processed, such as confectionary and chocolate are often referred to as simple carbohydrates and also contain fat, so shouldn't be eaten too often. Carbohydrates give us energy as they provide the sugar needed for muscular contraction. Muscles can obtain energy from ...
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CARBOHYDRATES
Carbohydrates are important because they maintain our body's energy stores. There are 2 types of carbohydrate:
* Sugar
* Starch
Multiple sugars called polysaccharides occur as starch or fibre. Starch is found in bread, pasta, potatoes and rice, which should form about 47% of our daily energy. Foods that have been highly processed, such as confectionary and chocolate are often referred to as simple carbohydrates and also contain fat, so shouldn't be eaten too often. Carbohydrates give us energy as they provide the sugar needed for muscular contraction. Muscles can obtain energy from the breakdown of either sugar or fat. Sugar is more efficient, as it needs less oxygen, so if you're exercising hard less sugar will be used as the muscles begin to burn fat in presence of oxygen.
FAT
Fat is important because it provides energy and helps to make other things work, such as fat - soluble vitamins. The 3 types of fat are:
. Saturated fats (normally found in animal fats and are liquid at room temperature; usually called oils) e.g meat, cheese, cream, butter suet and lard.
2. Invisible fats are those which are very soft or even liquid at room temp. They are found naturally in nuts, fish and many types of seeds.
3. Monounsaturated fats (olive oil)
Energy provided by fats should be considerably less than that from complex carbohydrates, probably no more than 30%. Fats are important because they provide a concentrated source of energy.
* Fat stored under the skin helps the body keep warm
* Fat stored around major organs has a protective effect
* Foods with high - fat content contain fat soluble vitamins
* 2 fatty acids (essential fatty acids) can't be made in the body and must be provided by the food.
Although fats are important, people should try and cut down. They should try reduce intake of saturates.
PROTEINS
Proteins are made of amino acids. The body needs 20 different amino acids to make all the proteins needed for good health. 9 of those have to be supplied by food. The remaining amino acids (non-essential) can be made in the body. Proteins from animal sources such as meat, fish, eggs, milk and cheese contain all the essential amino acids. With the exception of Soya beans ( which also contain all the essential amino acids) proteins from plant foods - such as beans, lentils, breakfast cereals, bread, pasta, rice, nuts and seeds - lack one or more of the essential amino acids.
Proteins are needed
* for the formation, growth and repair of tissues such as muscle, hair and skin
* to make enzymes and hormones
VITAMINS
Vitamin A
MINERALS
INITIAL DESIGN CRITERIA
* dessert / a quick snack
* enough for a family of 5
* Suitable for all types of people (vegetarians, non -alcoholic etc.)
* Include at least 5 of the 7 nutrients
* Not too sweet
* Small and easy to eat
* Cheap to make e.g. £2
* Time saver
* Energetic but doesn't have a lot of fat in it
* Appetizing, nice taste
* Healthy
GENERATION OF IDEAS
. Flap Jacks
2. Oat & Raisin Biscuits
3. Orange & Banana & Cranberry Loaf
4. Fresh Tomato Tarts
RECIPES
FLAP JACKS
Ingredients:
Method
. Lightly grease a 30×23 cm baking tray (cookie sheet).
2. Heat the butter, demerara sugar and golden syrup in a large saucepan until just melted.
3. Stir in the oats and mix until evenly combined.
4. Spread the mixture onto the baking tray and press down with the back of a palette knife (spatula) to make a smooth surface.
5. Bake in a preheated oven, 170°/Gas mark 3, for about 30 minutes.
6. Remove from the oven and leave to cool on the baking tray for 10 minutes.
7. Cut the mixture into squares using a sharp knife.
8. Carefully transfer the flap jacks to the wire rack and leave to cool completely.
Changes / Alternatives
Instead of just making plain flapjacks I could add some desiccated coconut or/and glacé cherries, chopped. This could make them more appetizing and it also makes them different so people might be intrigued into trying them.
NUTRITIONAL ANALYSIS
Total Nutrient content
Energy (kJ)
Energy (kcal)
Protein
Carbohydrate
Fat (g)
EVALUATION
Flapjacks are very easy to make and don't take a long time either, so they are very productive. It's easy to clean up after them so you don't waste time in between. They are very energetic and healthy, so are very good for a quick snack before exercising as it gives you energy and don't make you put on weight as fat content is quite low and very easy to get rid off. As you will be exercising sugar (carbohydrate) part will be more useful to you as it will need less oxygen and so you will burn more fat. Vitamins that flapjacks include are vitamin A and B. the minerals that it has is Iron, Sodium and Potassium. This shows that it is quite equipped with some of the minerals. Although the protein content is very low and doesn't contain all the essential amino acids which are needed this food product would match most of my design criteria since it is a dessert/quick snack and just one type of food can't have all of the nutrients in it. The flapjacks are best stored in an airtight container and eaten within a week. They can also be frozen for up to 1 month.
OAT & RAISIN BISCUITS
Ingredients:
METHOD
. Lightly grease 2 baking trays (cookie sheets)
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the beaten egg gradually and beat until well combined.
4. Sieve the flour, salt and baking powder into the creamed mixture. Mix well.
5. Add the porridge oats, raisins and sesame seeds and mix well.
6. Place spoonfuls of the mixture well apart on the prepared baking trays and flatten them slightly with the back of a spoon.
7. Bake in a preheated oven, 180°C/Gas mark 4, for 15 minutes.
8. Leave the biscuits to cool slightly on the baking trays.
9. Transfer the biscuits onto a wire rack and leave to cool completely before serving.
Changes/Alternatives
You could substitute chopped ready - to - eat dried apricots for the raisins, if you prefer.
NUTRITIONAL ANALYSIS
Total Nutrient content
Energy (kJ)
Energy (kcal)
Protein
Carbohydrate
Fat (g)
EVALUATION
These biscuits suit my design criteria a little better than the flap jacks so I am getting a little closer to finding the right product for my diet. There is more protein in the Oat & Raisin biscuits and also less fat which is good too. There is more carbohydrate and also more vitamins included which is good for your health. The product looks good and tastes good too. It is no harder to make than flap jacks and also takes less time to make them so you would be able to get more result in less time. To enjoy these biscuits at their best, store them in an airtight container. If you eat it with a glass of milk it would add a lot more nutrients and energy towards your goal of burning fat. You can also change raisins to any type of dried fruit of your choice, so you can have some variations, but it is best with dried apricots. I think the biscuits look very appetizing when they are made and are set out on the table, so they would make you want to try them.
FRESH TOMATO TARTS
Ingredients:
METHOD
. On a lightly floured surface, roll out the pastry to a rectangle measuring 30×25 cm
2. Cut the rectangle in half and divide each half into 3 pieces to make 6 even sized rectangles. Leave to chill for 20 minutes.
3. Lightly score the edges of the pastry rectangles and brush with the beaten egg.
4. Spread the pesto over the rectangles, dividing it equally between them, leaving a 2 1/2 cm border on each one.
5. Arrange the tomato slices along the centre of each rectangle on top of the pesto.
6. Season well with salt and pepper to taste and lightly sprinkle with fresh thyme leaves, if using.
7. Bake the tarts in a preheated oven, 200°C for about 15-20 minutes until well risen and golden brown.
8. Transfer the tomato tarts to warm serving plates straight from the oven and serve while they are still piping hot.
Changes/ Alternatives
Instead of individual tarts, roll the pastry out to form 1 large rectangle. Spoon over the pesto and arrange the tomatoes over the top.
NUTRITIONAL ANALYSIS
Total Nutrient content
Energy (kJ)
Energy (kcal)
Protein
Carbohydrate
Fat (g)
EVALUATION
The tomato tarts are very easy to make since you don't have to make the pastry because you can buy it already made. You don't have to be able to do anything as it all is very straight forward. They cook very fast and it wont take you long to prepare it, too, so it will all be ready very soon. The tart is also very healthy as there isn't anything that could be bad for you in it. The fat content is okay and there is a good amount of protein. They are also very filling so you won't need to eat a lot to fill yourself up. There is more vitamins in here too so it really does fit my design criteria as a quick snack. It is appealing, also I think it is original and not that expensive. They look like a sausage roll but they are the healthy type so whenever you're hungry you can just heat it up in a microwave and it is ready, so it is very convenient. They taste good too.
CARROT CAKE
Ingredients:
METHOD
. Lightly grease a square cake tin and line with baking parchment.
2. Sieve the flour, salt and ground cinnamon in to a large bowl and stir in the brown sugar. Add the eggs and oil to the dry ingredients and mix well.
3. Stir in the carrot, desiccated coconut and chopped walnuts.
4. Pour the mixture into the prepared tin and bake in a preheated oven, 180°C/Gas Mark 4, for 20 - 25 minutes or until just firm to the touch. Leave to cool in the tin.
5. Meanwhile, make the cheese frosting. In a bowl beat together the butter, full fat soft cheese, icing sugar and lemon juice until the mixture is fluffy and creamy.
6. Turn the cake out of the tin and cut into 12 bars or slices. Spread with the frosting and then decorate with the walnut pieces.
Changes/ Alternatives
This is a carrot cake so you can't really change a lot in it, you can just maybe not include coconut or walnuts in it if you don't like them.
NUTRITIONAL ANALYSIS
Total Nutrient content
Energy (kJ)
Energy (kcal)
Protein
Carbohydrate
Fat (g)
EVALUATION
Here, the fat content is quite high so when you do eat this product you would have to exercise for longer, but it still is efficient because you would be able to burn more fat and you will only need to eat 1 a day to snack on when you get hungry. The protein content though is unfortunately very low. It taste really nice and it is healthy as it is made from vegetables and fruit. It can come to be more expensive than the rest of the recipes but it could be very good in the long run because it uses small amounts of the ingredients so you would have a lot left over in some of them. It looks very appetizing and taste good. Everyone who tried it enjoyed it very much. It isn't too hard to make but it does take a lot of your time as you have to make the cream too. Not enough points match the design criteria in this recipe.
Rosemary Biscuits
Ingredients:
METHOD
. Lightly grease 2 baking trays.
2. In a large bowl cream together sugar and butter until pale and fluffy.
3. Add the lemon rind and juice, then the egg yolk and beat until they are thoroughly combined. Stir in the chopped fresh rosemary.
4. Add the sieved flour, mixing well until soft dough is formed. Wrap and chill for 30 minutes.
5. On a lightly floured surface, roll out the dough thinly and stamp out about 25 circles with a biscuit cutter. Arrange the dough circles on the ready prepared baking trays.
6. In a bowl, lightly whisk the egg white. Gently brush the egg white over the surface of each biscuit then sprinkle with a little caster sugar.
7. Bake in preheated oven, 180°C/ Gas Mark 4, for about 15 minutes.
8. Transfer the biscuits to a wire rack and leave to cool before serving.
Changes / Alternatives
In place of the fresh rosemary, use 1 1/2 teaspoons of dried rosemary, if you prefer.
NUTRITIONAL ANALYSIS
Total Nutrient content
Energy (kJ)
Energy (kcal)
Protein
Carbohydrate
Fat (g)
EVALUATION
In some ways this product is very good but in most it isn't the right one for me. The fat content is very low so that is good for you as you can snack on it without any worries. It isn't so good if you're planning on exercising and not eating a lot of solid foods as it won't give you a lot of energy. It is quite easy to make but it takes a long time to cook, although you do get a lot of them. The cost of the ingredients for this recipe is not that expensive so it is profitable to make them as you get a lot. I wasn't too keen on the taste but I think you can get used to them as people who tried them either liked them or not. So it is an acquired taste. Their texture was sort of half way from soft but still crumbly. They don't look that different from normal biscuits and are really plain so wouldn't really attract your attention. If you decorated them with something to make them a little more different they might interest you. There is very little protein content which is not what I want and need.
Chocolate Biscotti
Ingredients:
METHOD
. Grease a large baking tray.
2. Whisk the egg, sugar and vanilla flavouring in a mixing bowl with an electric mixer until it is thick and pale - ribbons of mixture should trail from the whisk as you lift it.
3. Sieve the flour, baking powder and cinnamon into a separate bowl, then sieve into the egg mixture and fold in gently. Stir in the chocolate, almonds and pine kernels.
4. Turn out onto a lightly floured surface and shape into a flat log. Transfer to the prepared baking tray.
5. Bake in preheated oven, 180°C/ Gas Mark 4, for 20 - 25 minutes or until golden. Remove from the oven and leave to cool for 5 minutes or until firm.
6. Transfer the log to a cutting board. Using a serrated bread knife, cut the log on the diagonal into slices and arrange them on the baking tray. Cook for 10 - 15 minutes, turning half way through the cooking time.
7. Leave to cool for about 5 minutes, and then transfer to a wire rack to cool completely.
NUTRITIONAL ANALYSIS
Total Nutrient content
Energy (kJ)
Energy (kcal)
Protein
Carbohydrate
Fat (g)
EVALUATION
Chocolate biscotti look very nice and taste good too, but the protein content is low unless you eat a lot of them but then you will also eat a lot of fat. Energy content is not what I'm looking for as it is very low, so will be no good for my diet. They are not easy to make, you have to follow the instructions very carefully or you might ruin it. It takes a long time to make, too, and that isn't the best for what I want either as I wanted to save time. It isn't too expensive to make as not a lot of products needed. It has a nice soft texture to it and when presented look nice on a plate. Most of my other targets were met with his product but not so much when it comes to nutritional value. This product doesn't give you a lot of energy to work on so it isn't as sufficient as some of the others. It doesn't have as many nutrients in it as my consumers would have liked, but in a way it is original and I don't think is sold in the supermarkets, so it could be profitable. It is filling but as it is chocolate which isn't usually allowed on most diets it might make you want to eat more of it as you getting so little than normal and you might overdo it. That would be the best choice to have as a dietary product.
ORANGE & BANANA & CRANBERRY LOAF
Ingredients:
METHOD
. Grease a loaf tin and line the base with baking parchment.
2. Sieve the flower and baking powder in to a mixing bowl. Stir in the sugars, bananas, chopped mixed peel, nuts and cranberries.
3. Stir the orange juice, eggs and oil together until well combined. Add the mixture to the dry ingredients and mix until well blended. Pour the mixture into the prepared tin.
4. Bake in the preheated oven, 180°C/ Gas Mark 4, for about 1 hour until firm to the touch or until a fine skewer inserted into the centre of the loaf comes out clean.
5. Turn out the loaf and leave it to cool on a wire rack.
6. Mix the icing sugar with a little water and drizzle the icing over the loaf. Sprinkle the orange rind over the top. Leave the icing to set before serving the loaf in slices.
NUTRITIONAL ANALYSIS
EVALUATION
DEVELOPING FINAL IDEA
For my final idea I have decided to make Oat & Raisin Biscuits. To try and improve my product I will try out different pastries and different fillings and hopefully this will lead me to my final developed idea.
First I will look at what kind of pastries I can make this product with. There are four main types of pastry, which is Flaky/Rough Puff; Choux; Short crust and Suet. The two types which I will look at that just might work are:
SHORTCRUST
200g plain flour
00g fat
g salt
40 ml cold water
Oven Temp.: 200°C/ Gas Mark 6
I could also substitute White Flour for Wholemeal Flour to make it a little bit healthier.
PASTRY ANALYSIS
Shortcrust pastry went with the product the best as it complimented the ingredients and the texture, so it was a lot nicer to eat it. Suet pastry was okay but it was harder than the shortcrust and really was not the desired effect of this sort of cake. I think I will stick with the shortcrust as it tasted a lot nicer.
DIFFERENT FILLINGS
I also wanted to try out what it would taste like with other fillings, so I tried 2 other ones. Instead of raisins I added dried apricots and then swapped those over to dates.
With apricots they had a complete different taste which was very nice and original as I haven't seen those types of biscuits with apricots before. They also looked a lot more attractive and catchy. They weren't too sweet either, just right, and they are not more expensive than raisins.
When I made the biscuits with dates they were really nice too but were a bit too sweet for me. They looked the same as when with raisins so had no big change on appearance. The price pretty much stayed the same too. They smelled nice when first cooked but then after didn't really have much of an aroma.After looking at all 3 of these fillings I prefer the biscuits with apricots so I will make them like that. I think the consumers will prefer them this way, too.
MANUFACTURING SPECIFICATION
Ingredients
When my product is being made ingredients are very important and they have to be very accurate so that it will produce the same taste and the same amount/size of each biscuit.
Portion Control
The Portion Control section is important as sizes and shapes of the formers and cutters need to be indicated, and in my case they will have to be 2 inches wide. If too large a cutter was used in the production of the biscuit it would cause problems when the product was wrapped, as the wrapper is made to fit a certain sized biscuit.
The Cost will also include production costs and should give a recommended retail price, and my price would be £2.
Quality Control
The quality of the product will b checked at three stages: as it is being designed, during manufacture and at the end of the manufacture. Quality control will check size, shape, appearance, taste and texture. It will also include the critical control points established as part of the HACCP procedure.
Food will be tested fro shelf life and storage conditions. During the manufacture the food will be inspected to ensure that the size and shape of the components are within the tolerance. If it's not met it will affect the overall quality of the product.
CCP/QC
Process
Hazard
Risk Assessment
Control
Test
Remedial Action
CCP
Delivery of ingredients
Dirty Van
High
Check container
Visual
Refuse delivery
CCP
Collect ingredients
Open bags
High
Check Bags
Visual
Discard
CCP
Weigh ingredients
Dirty workers
High
Check Workforce trained
Basic food hygiene certificate
Retrain workers
QC
Mix dough
Dough insufficiently mixed
Low
Mix 5 minutes
Visual
Mix 2 minutes longer
After all the quality and health checks I think my product is ready to be packaged and labeled.
PACKAGING AND LABELLING
Packaging is very important in many ways:
* Keeps food in hygienic conditions
* Protects the contents from damage
* Prevents tampering
* Conveys information to the consumer
* Attracts customers
My product will be packaged in a metal flowered tin. It is a different shape and it is a new product so will attract more attention and hopefully more buyers. I'm using metal because it can easily be opened, can be recycled; helps preserve food more than other types of packaging. It also protects the product inside as it isn't easily squashed or broken, and it also improves the appearance of packaging.
A picture below shows the type of tin I would like to sell my biscuits on but add the pictures of biscuits and their name on top.
It will also have label on the bottom with storage instructions and name/address of the manufacturer, ingredients, nutritional value, bar code etc.
An example of this label is below:
CONCLUSION
After going through all the developing processes in the product I can say that I am satisfied with it and think I have made the right choice by choosing Oat & Apricot biscuits to be my final idea. The nutrients are right and they will give people a lot of energy for their exercises and so would be very ideal for the 'Sport Diet'. I think customers will be happy with this product as it wont make them put on weight as it has just the right amount of fat in them to help you exercise without getting tired quickly. So in conclusion this food product is the right one for my diet requirements.
BIBLIOGRAPHY
* Examining Physical Education
* P.E
* Food Technology ( Janet Inglis )
Written By Diana Rough
1L1