1) Product testing results (a self-check list)

2) Product evaluation (evaluate the success of the product based on the product testing
result against the design specification)

Self-check list + product evaluation

Design Specification Yes May No Reason/ Proof

be

not be based on any According to my plan for cooking the meal

diet of choice such as as well as the ingredients list, I included ham
vegetarian, or vegan and egg, which are in the meat category in
the food pyramid, eliminating the idea that
the meal is considered vegan or vegetarian.

include a mini fruit As seen in the top view of my meal, the use
platter of fruit is present in the meal (shown below)

However, rather than a fruit platter (consists

of more than 1 type of fruit) it only consisted
of 1 fruit, which was apple. Although it was
unable to fully complete this requirement, I
was still able to achieve the overall goal of
creating a balanced meal.

Meal must be made As seen from the results of my survey a

in bitesize majority of the answers are no, indicating
that my meal is not made in bitesize.

based on either Asian
or American cuisine
include 2 side dishes
- the mini fruit platter,
and the mini salad
However, according to the additional
question, all of the test results did agree that
even though the meal was not made in
bitesize, the food can easily be spooned.
This is because the egg is still fragile, hence
it can easily be broken into pieces.
As my meal was inspired by the traditional
Japanese rice omelette, this is considered a
Japanese cuisine. This is because the only
difference between my meal and a rice
omelette is the egg, instead of having it
wrapping the fried rice, it's laid on top of the
rice, also it's a sunny side up rather than
scrambled. Additionally, the ingredients
added into the fried rice also slightly differs
from the original recipe that Ive found, but
mainly because Ive modified it in order to fit
my own requirements and reach the objects.
The 2 side dishes of salad and fruit platter is
added as seen in the final product, as seen
in all three of the top, side and front view.
 Though instead of a fruit platter, Ive only
used 1 fruit, I was still able to achieve my
overall goal as the meal is still balanced.
However, in the salad, I was able to
incorporate a large variety of vegetables in
which I believe were some of the most
commonly found vegetables in salads.

The serving of the In order to ensure that the portions that I

school meal should cooked was similar to the ones served in the
be about the same school cafeteria, I poured a meal into a
amount as it is served container, similar to the ones I used for my
to students in our meal to compare whether or not the portions
school cafeteria are similar.
Through comparing the amount from both
meals (mine versus chartwells) I was able to
conclude that my meal had the same
amount as chartwells. Since the rice from
both mine and chartwells meals has
reached to almost the top of the container,
its safe to assume that both meals has a
similar amount

Cost of meal ranges Although the price is not 100% certain,

at around $24 to $32. according to my survey results, a majority of
the people who has taken my taken does
agree that having the meal range from $24
to $32 is a reasonable price.
The ingredients that The use of these ingredients has been
will be used in my shown through the plan for my process. This
meal is: pasta/rice, was shown in the part of my plan where I
vegetable, protein added these ingredients, for example:
(preferably beef or
egg).

These ingredients were also seen in my final

product (from a different perspective) , as
shown below:

healthy but also Since different people has a different opinion

considered delicious. on what they think is healthy and delicious, I
collected the various perspectives (from
family and friends who has tasted my meal)
on their opinion on whether or not they found
it healthy and delicious from a scale of 1-5.

Overall, I think I did a great job at completing

this specification as most of the people who
has tasted the meal found it healthy and
delicious. Additionally, the final scores that
Ive received from both factors are above
95%, indicating that I was able to complete
this task.

Include at least a I was able to include at least a portion of

portion of food from food from each category of the food pyramid
each category from except for dairy as according to my plan. For
the food pyramid example:
(exceptfor dairy) Grains (rice) -

Vegetables (mushrooms, carrots, corn and

salad) -
 Protein (eggs, ham) -

Fruits (apple) -

This can also be seen through the different

perspectives and presentation of my school
meal, as shown below:

While the main dish The presentation / aesthetic aspect of the

of the meal is placed school meal was mainly judged based on
will be placed on the purely comparing my design to my product.
edge of the plate. As for my product, it is seen that the main
dish (fried rice + sunny side up) is placed in
the middle of the plate, whereas the side
dishes (salad + fruit) are placed beside the
main dish.
take 15-20 minutes to The total time needed for preparation and
cook, 15-20 minutes cooking was longer than expected. Rather
for preparations than only requiring 40 minutes maximum, it
took roughly 60 minutes, which took 20
minutes longer than expected.
While the total amount of time required me
to cook my meal was longer than expected,
this was mainly caused by other variables.
Since I was required to share the same
stove with another student, this made me
slow my process of cooking down a little
since I wasnt able to cook while shes
cooking.
The time was estimated as according to both
my time and the actual amount of time it
took me to finish cooking the meal that day.
However, excluding the time it took me to
wait for the stove, the meal could be
completed within 40 minutes. This was also
proven by the students surrounding me
while I was cooking, as seen from the result
of a survey. (as shown below)
suitable for students, Since I wasnt sure whether or not this
teachers and staffs actually suited my target audience, I asked a
who work at VSA. wide variety of people from VSA to complete
my survey. Ranging from y6 students to y12,
as well as a few teachers to ask whether or
not they would personally consider the meal
suitable for themselves, and the school. This
has been shown through the results of the
survey.

equipment consists of I have achieved this requirement as it was

bowls x2, measuring seen throughout my plan from Criterion C.
spoons, pan x1, For example:
chopsticks x1, spatula
x1, cutting board x1,
knife x1

As seen in the table above, I have collected

all the equipment needed which included:
bowls x2, measuring spoons, pan x1,
chopsticks x1, spatula x1, cutting board x1,
knife x1. The process of using these
 equipments/utensils have been shown later
in the plan, such as:

Exclude foods that I have avoided the use of some of the

people are commonly ingredients that people are most commonly
allergic to known for people to be allergic to, such as
peanuts, fish, milk and wheat. According to
the survey from the people who has tested
the school meal, all of them agreed that non
of the most commonly allergenic foods are
included into it, as shown below.
1) Product testing results (survey result / data)
Survey results/data
3) suggestion for improving my final product (at least Three ways, detailed steps changes or
changing the use of tools)
If I had the chance to re-make my school meal, there will be 3 major changes to
consider. Mainly regarding the aesthetic, convenience and

Firstly, I would definitely make the meal more convenient for my target audience.
This is will be accomplished by cutting the food into small pieces, thus making it easily
spooned by normal tablespoons. This improvement is mainly targeted towards to aesthetic
and convenience aspect of the meal, since the problem only occur to the egg placed on top
of the rice (mainly for aesthetic purposes). This can be improved by simply removing this as
a step from the meal, or scrambling the egg, hence making it in bitesize, more convenient for
my target audiences. However, solving the problem (increasing the convenience), will lead to
it weakening in the aesthetic aspect. Since the sunny side up is mainly used as a decoration
to the meal, removing it may affect the overall appearance of the meal as it may not stand
out as much from other meals.

Secondly, another improvement for the meal is based on the aesthetic aspect. This is
mainly based off of the appearance of the final product as I didn't follow my design
completely, this is mainly shown through the comparisons between the final design versus
the final product, generally in the 2 factors of proportion and placement. Proportion was seen
as an issue as some of the foods were either too big or small than what Ive expected, as a
result the total amount of vitamins and/or minerals absorbed in the meal may differ from
what I originally planned. Byy doing this, I can re-size the foods that were out of proportion.
For instance, is the side dishes were taking up more room than expected, I will dice the
lettuce, cucumber, cherry tomatoes etc into smaller pieces in order to give the illusion that it
is smaller. On the other hand, as for placement, this was mainly referring to the places that
were switched between the two side dishes, the salad and the fruit. Although this doesnt
really create a significant impact towards the meal as a whole, I should have stuck to the
final design to ensure no mistakes were made.

Thirdly, including peppers could have made an improvement to my meal. Although

peppers are not necessarily required for creating my meal as is it not part of my goal to
achieve, including it could give the meal more taste. Since the rice has already included
sweet, sour and salty, some of the main tastes, has been covered through the use of corn,
ketchup, and ham, including peppers could be able to open up the meal to a wider audience.
Including peppers are one of my considerations for improving the meal because it can add
more flavour to the rice, hence increasing it popularity, making it stand out compared to
others, which explains why it could open up to a wider audience. Additionally, according to
research, pepper can help with proper digestion, which is essential to avoid diarrhea,
constipation and colic, meaning it could positively impact our body. Peppers also assists in
the breakdown of fat cells, which may help in weight loss. Overall, including peppers will not
only help it open up to a wider audience, but also positively impact ourselves to an extent.
4) impact of the airline meal on the target audience (mention the problems that the school
meal can solve again)

The the creation of my school meal is mainly targeted towards the students, teachers
and staffs of VSA. Even though most school lunches from chartwell are based off of healthy
recipes, they often do not have an accurate portion of nutrients, for example, as seen from
my analyses of their school meals, they often have a lack of vegetables which is often found
as an important sources of many nutrients, including potassium, vitamin A, and vitamin C
and much more. As a result, Ive decided to create a healthy and balanced school meal.
Some of the benefits of eating as according to the food pyramid can lead to multiple benefits
as listed below.

Firstly, eating from the food pyramid, helps us increase our productivity. The nutrients
in foods are necessary to us since it carries out our bodys metabolism. This also make a
huge contribution into impacting our mental healthy. Carbohydrates is an energy source that
gives us most the energy that our body needs, which can assist in improving how we
function mentally, enabling us to think sharper, by that means, allowing us to think more
open mindedly. A main source of carbohydrates is through rice, which was one of the main
ingredients found in the school meal. This was proven from a study done back in 2012
published by Population Health Management, eating from an unhealthy diet will lead to
roughly a 66% increased risk of productivity loss.

Secondly, eating healthily and according to the food pyramid will also help us reduce
stress and anxiety. Since students and/or teachers often get stressed due to the increase of
workload. Studies have shown a strong correlation between eating habits and mental
well-being, they have shown that High-fiber, carbohydrate-rich foods, vegetables and fruits
has shown that most positive effects to stress. These foods, according to the food pyramid,
is categorized into the components of grains, vegetables and fruits, referring to my ingredient
list, these are where a majority of the foods fall into. It is scientifically proven that people who
eat according to a healthy diet has a decreased risk of suffering from mood disorders such
as depression.

Thirdly, having a healthy and balanced diet also leads with maintaining a healthy
weight, as well as improving our health. Obesity is one of the major issues from the result of
not having a balanced diet. This is also seen as a major risk factor as it increases the
chances of diseases such as type 2 diabetes, stroke, heart disease and more. This is mainly
caused by foods loaded with sugar and fats, therefore adding weight to your body,
weakening bones and making organs work harder. A study published by the British Medical
Journal back in 2014 discovered that the risk of developing any of the diseases mentioned
above can be prevented by eating at least five servings of fruit and vegetables per day.
Comparing this to my meal, it already had at least two to three servings, which already takes
up half of it.

In conclusion, the meal that I have created is able to achieve my goal of having it be
healthy and balanced, consisting of every component from the food pyramid. Overall, the
school meal has brought in multiple benefits to my target audience, even though a majority
of these mainly apply to us speaking from the long term, the meal is definitely a right in
ensuring that the students, teachers and staffs in VSA are eating as according to the food
pyramid and a healthy and balanced diet.