All Aboard Tacos

11/10/2014 Cancer Prevention- Antioxidant Uptake

All Aboard Tacos

Table of ContentsJustification… pgs. 1-3

Original and two modified recipes… 4-6

Cost Analysis… 7-8Cost Analysis Discussion … 9

Nutrient Analysis of original recipes… 10-

25Modification 1 Recipe… 26-40

Modification 2 Recipe… 41-55

Nutrient Analysis Table… 56

Nutrient Analysis Discussion… 57

Menu Development… 58-84Project Menu Planner… 59

Menu Development Analysis… 83-84

Functional properties of Food Components… 85-

87Sensory Results… 88

Instrumental Results… 89

What Would I Do Next?... 90

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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 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

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All Aboard Tacos

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 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.

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Background:

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.

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.

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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.

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Original RecipeDifficulty: 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.

. 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.

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All Aboard Tacos. 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 RecipeDifficulty: 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

• 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.

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. 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 RecipeDifficulty: 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

• 1/3 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.

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All Aboard Tacos. 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.

Cost Analysis

Ingredient Amount UsedCost / Market Unit Conversion Factor End CostCod 1/2 lb $5.99 / lb 1 lb = 16 oz $3.00Whole Lime 1 whole lime $0.33 /lime 1 lime = 1 lime $0.33Garlic 1/2 clove $0.50 /bulb 1 bulb = approx. 11 cloves $0.02Ground Cumin 1/8 tsp $4.19 /1.62 oz 1 oz. = 12 tsp $0.02Chili Powder 1/8 tsp $2.39 /2 oz 1 oz. = 12 tsp $0.01Vegetable Oil 1 Tbsp $0.31 / fl oz 2 Tbsp = 1 fl oz $0.16Red Cabage 7 oz $0.89 /lb 1 lb = 16 oz $0.39Red onion 1/4 medium $1.49 /lb 1 onion = approx. 3/4 lb $0.28Cilantro 1 oz $0.33 / 4 oz 1 oz = 1 oz $0.08Corn Tortilla 4 tortillas $1.19 / 18 tortillas 1 tortilla = 1 tortilla $0.26Hass avocado 1/2 avocado $0.99 / 1 avocado 1 avocado = 1 avocado $0.50Cost of Recipe (2 servings) $5.05Cost per serving $2.52

Original Recipe

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Ingredient Amount Used Conversion Factor End CostCod 1/2 lb $5.99 / lb 1 lb = 1 lb $3.00Whole Lime 1 whole lime $0.33 /lime 1 lime = 1 lime $0.33Garlic 1/2 clove $0.50 /bulb 1 bulb = approx. 11 cloves $0.02Ground Cumin 1/8 tsp $4.19 /1.62 oz 1 oz. = 12 tsp $0.02Chili Powder 1/8 tsp $2.39 /2 oz 1 oz. = 12 tsp $0.01Vegetable Oil 1 Tbsp $0.31 / fl oz 2 Tbsp = 1 fl oz $0.16Kale 7 oz $0.99 /1.5 lb 1 lb = 16 oz $0.29Red onion 1/4 medium $1.49 /lb 1 onion = approx. 3/4 lb $0.28Cilantro 1 oz $0.33 / 4 oz 1 oz = 1 oz $0.08Corn Tortilla 4 tortillas $1.19 / 18 tortillas 1 tortilla = 1 tortilla $0.26Hass 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

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Ingredient Amount Used Conversion Factor End CostCod 1/2 lb $5.99 / lb 1 lb = 1 lb $3.00Whole Lime 1 whole lime $0.33 /lime 1 lime = 1 lime $0.33Garlic 1/2 clove $0.50 /bulb 1 bulb = approx. 11 cloves $0.02Ground Cumin 1/8 tsp $4.19 /1.62 oz 1 oz. = 12 tsp $0.02Chili Powder 1/8 tsp $2.39 /2 oz 1 oz. = 12 tsp $0.01Vegetable Oil 1 Tbsp $0.31 / fl oz 2 Tbsp = 1 fl oz $0.16Kale 7 oz $0.99 /1.5 lb 1 lb = 16 oz $0.29Red Bell Pepper 1/3 bell $1.50 /1 bell pepper 1 bell $0.50Cilantro 1 oz $0.33 / 4 oz 1 oz = 1 oz $0.08Corn Tortilla 4 tortillas $1.19 / 18 tortillas 1 tortilla = 1 tortilla $0.26Hass 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

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Cost Analysis DiscussionIs 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.

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Nutrient Analysis of Modified 1 Recipe

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Nutrient Analysis TableComparing the nutrients of the original and all modified

recipes on a per serving basis.

Original recipeCalories (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%

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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.

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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 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.

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Menu Development Analysis

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Menu Development and Analysis DiscussionDiscuss 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.

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

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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.

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Functional Properties of Food ComponentsSensory and Instrumental Results

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Functional Properties of Food ComponentsFresh 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

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

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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

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

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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.

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Sensory Results 4321 6231 8123

Modified 2 recipe Modified 1 recipe Original Recipe

All Aboard Tacos

Date: 29 October 2014Sample

Characteristic 4321

6231

8123

Aroma 4.6 4.2 4.4Appearance 5.4 4.8 4.8Texture 4.5 4.6 4.6Fish Freshness 4.4 4.3 4.3Flavor 4.9 4.9 4.4Overall Eating Quality 4.8 4.7 4.6Total Averages 4.8 4.6 4.5

Blank Scorecard example and scored scorecard (attached)

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*Score SystemPoints Quality7 Excellent6 Very good5 Good4 Medium3 Fair2 Poor1 Very poor

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Instrumental Results

Sample Number

Recipe PH

4321 Modified 2 5.5

6231 Modified 1 5.5

8123 Original 5.5

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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 beneficial for 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.

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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.

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BibliographyEco-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.

Cespedes, Andrea. "What Are Health Benefits of Bell Peppers?" LIVESTRONG.COM. LIVESTRONG.COM, 18 Dec. 2013. Web. 10 Nov. 2014. <http://www.livestrong.com/article/407889-what-are-health-benefits-of-bell-peppers/>.

CHOW. "Easy Fish Tacos Recipe - CHOW." CHOW. N.p., 2012. Web. 06 Nov. 2014. <http://www.chow.com/recipes/29193-basic-fish-tacos>.

Klein, Lori. "Garlic Health Benefits - Why You Should Eat Raw Garlic Daily." Health Extremist. N.p., 02 Nov. 2012. Web. 10 Nov. 2014. <http://www.healthextremist.com/garlic-health-benefits-why-you-should-eat-r/>.

National Cancer Institute. "Antioxidants and Cancer Prevention." National Cancer Institute, 14 Jan. 2014. Web. 06 Nov. 2014. <http://www.cancer.gov/cancertopics/factsheet/prevention/antioxidants>.

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Project Proposal

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