Running head: MENU EVALUATION PROJECT

Menu Evaluation Project

Molly Chaffin
The University of Southern Mississippi

MENU EVALUATION PROJECT

Introduction
The Veterans Health Administration (VHA) of Biloxi offers a three-week cycle menu
prepared using the cook-chill method. The menus currently in use at the VHA have been
established for many years. These menus were originally created to offer regionally preferred
foods that meet the nutrient guidelines necessary for the patient population. Small changes have
been made to the original menu due to supplier availability and initiatives for healthier meal
service. Modifications such as omitting salt and high-sodium seasonings in food preparation and
decreasing the availability of fried menu items have occurred since the original menu was
created; however, the menu options have remained virtually static since their creation many
years ago.
Menu Planning
Menu items, particularly entres and alternatives, were initially established with the
therapeutic diets in mind. Alternative entre items were often chosen to accommodate
appropriate substitutions for preferences and dietary needs. For example, if a ham-based item is
selected as the default entre, the alternative may be a lower-sodium entre that does not contain
pork. By accommodating some of the therapeutic menu needs in the regular menu, the food
service staff is required to prepare fewer menu items, conserving both time and kitchen space.
As mentioned above, the VHA of Biloxi uses a three-week cycle menu. This menu may
be altered for special occasions or holidays in which a special meal is substituted for the
occasion. The general layout for the menu remains the same despite the cycle week or
therapeutic modification. For lunch and dinner, patients receive an entre, starch, vegetable,
bread, salad, beverage, and fruit or dessert. All meals come with condiments, and preferences
can be noted for desired dressings or seasonings. Breakfast meals follow a similar layout,

MENU EVALUATION PROJECT

including an entre, cereal, bread, juice, milk, coffee, and condiments. While substitutions are
listed on the menu, patients are not necessarily given the opportunity to request the alternative on
a day-to-day basis; however, if the default item is not desired, preferences can be noted for
certain ingredients or items that the patient does not wish to receive. For example, in table 1 the
menu lists shrimp gumbo as the default and beef cubes as the alternative for the Thursday lunch
on the week-two menu. If the patient preferences list no seafood, no shrimp, or no shrimp
gumbo, the patient will automatically receive the alternative.
Therapeutic Diets
Therapeutic diets are prepared with similar components and alternatives. These menus
are typically modified forms of the regular menu to conserve food and labor costs. Eighteen
different therapeutic menus are offered by the VHA of Biloxi and may be combined to meet
individualized patient needs. The following therapeutic diets are offered at this facility:
mechanical, low sodium (2 gram), low sodium diabetic, low sodium/low cholesterol, vegetarian,
low cholesterol diabetic, low sodium/low cholesterol diabetic, 1800 calorie diabetic, mechanical
diabetic, diabetic maintenance, low cholesterol/low fat, low fat (50 gram), puree, soft
mechanical, clear liquid, dysphagia thin liquids, dysphagia semi-thick liquids, and dysphagia
thickened liquids. These various diets may be combined depending on patient needs; for
example, a low-sodium, mechanical soft diet is available although not specified as one of the
therapeutic diets.
This variety of modified diets was created to provide for each of the nutritional needs of
this patient population. Patients at this facility tend to be older males; therefore the recommended
dietary allowance (RDA) ranges used in the nutrient analyses are based on the male, 51+ plus

MENU EVALUATION PROJECT

age range. When younger patients are admitted or individuals need a higher caloric intake,
standing orders can be entered that can provide between-meal snacks or supplements.
Patient Communication of Menu
This facility uses a daily default menu; while substitutions are available for each menu
item, patients receive the default item unless preferences or allergies are noted. This type of
system saves labor hours both in the kitchen and for dietary staff who would otherwise be
required to take orders in a selective menu. Menus are distributed to each unit as a whole but not
each patient. Weekly menus are usually placed in a central location for viewing. In the acute care
unit, the dietitian is responsible for acquiring information including food allergies and
preferences upon the patients admission and noting these in the system for food service staff.
The dietitian also keeps a copy of the weekly menu and is able to answer patient questions and
note dietary requests such as standing orders.
Once the dietitian collects the food preferences of the patient, they are then entered into
the patients information through VistA, the electronic dietary system. This system then adjusts
the patients meal ticket as needed. Using the previous example, if a patient has a preference or
allergy such as no shrimp, the system will recognize all menu items that contain shrimp and
automatically replace the menu item with the alternative to be printed on the meal ticket. The
diet communication office ensures that all preferences and needs are met with proper
alternatives; last minute additions or adjustments can be handwritten onto the meal ticket if
necessary. These tickets are then used to communicate with the tray line staff regarding which
items should be placed on each tray.
Diet Manual

MENU EVALUATION PROJECT

The VHAs nutrition and food service department utilizes the Health Care System Diet
Handbook (Gulf Coast Veterans Health Care System, 2011). Guidelines in this handbook are
adapted from the Food and Nutrition Board of the National Research Council of the National
Academy of Sciences and the Dietary Guidelines for Americans (2010). This handbook defines
the required nutrient composition and a suggested meal pattern for each of the available
therapeutic diets offered at the VHA. The VHA also uses the Mississippi Academy of Nutrition
and Dietetics (AND) Diet Manual (2013) to ensure that therapeutic diets meet individual patient
needs.
Nutritional Analysis
Nutritional analyses are conducted on three menus twice per year through Vista. The
menus selected for the analysis may be the regular menu or any of the modified menus; this
selection rotates through each of the menus so that all of the diets are monitored regularly.
Because menus are not significantly altered over time, this schedule is sufficient to monitor
nutrient profiles of the menus. If a menu item or recipe is changed, a new nutritional analysis
will be conducted to ensure that the menu still complies with nutritional recommendations. These
recommendations are established from the Dietary Guidelines for Americans (2010) and the
VHA Healthy Diet Model (Veterans Health Administration, 2005). This VHA uses the RDAs for
males 51+ due to the patient population at this facility.
According to the most recent nutrient analyses conducted on the regular menu and the
above-mentioned modified menus, the three-day averages of nutrients are not always meeting the
recommendations. As observed in the three-day nutrient analysis (table 2 and 3), the average
daily fiber intake ranges from 10.5-19 grams per day while the guidelines recommend 25-30
grams per day (Veterans Health Administration, 2005). This may be due to the lack of available

MENU EVALUATION PROJECT

fresh fruit and default starch items such as white bread or rolls. Other nutrients that are not
meeting recommended daily allowances on most therapeutic menus are folate, vitamin E,
magnesium, and potassium. These values might also increase with greater incorporation of fresh
fruits, vegetables, and whole grains.
As seen in tables 2 and 3, sodium levels in many of the daily menus are also consistently
out of the recommended range of 2000-3000 g/day (Veterans Health Administration, 2005).
Recent action to reduce sodium levels has included the omission of added salt during preparation
of foods. Many items, however, are purchased in a highly processed state to conserve labor hours
and decrease employee skill requirements. In the future, the VHA may attempt to procure less
processed items and prepare more raw materials to reduce sodium levels as well as food costs.
The use of fresh fruits and vegetables as opposed to canned or pre-packaged items may also
decrease sodium levels of the meals prepared.
Menu Strengths and Weaknesses
One of the greatest weaknesses of the VHAs current menu is the fact that the nutrient
analyses of the menus often do not meet all of the RDAs. For moderately long-term patients such
as those in the mental health unit or the community living center (CLC), these nutrients may not
be met for an extended period of time. Changes to the menu may be necessary to provide
adequate amounts of all of the necessary nutrients.
There are, however, benefits that come from the long-term use of the current menu.
Because the three-week menu has remained mainly unchanged over the years, the employees can
adapt to the menu production. Additional training is not necessary for food service workers to
learn new dishes or preparation methods. Employees are also able to improve their skills for the

MENU EVALUATION PROJECT

set of menu items they prepare regularly. This could cut down on labor costs and food waste
with fewer mistakes being made.
Another strength of the current menu is the variety of options and appropriate alternatives
it provides for each menu item. Because the majority of patients do not stay more than three
weeks, menu items are rarely repeated. The choices provided successfully mirror the cultural
preferences of the area such as shrimp gumbo or red beans and rice. Patients are also provided
suitable alternatives if preferences are noted.
Another weakness of this menu, however, is that patients cannot freely select the
alternative. Patients that may receive meals in a community dining area, such as the CLC or
blind rehabilitation facility, may see other patients with an alternative entre and then prefer that
item instead. At that point, however, the patient may not change his or her meal immediately but
must keep the tray that was initially delivered. This could cause patients to become upset because
they desire the alternative option but cannot change his or her order. Patients in these units might
also see the menus posted and bombard the dietitian with menu requests on a daily basis. Due to
the frequency of restaurant dining or other food service systems today, individuals are not
accustomed to this lack of choice in menu items. This system is beneficial, however, for the
foodservice staff; it reduces difficulty in diet orders and tray preparation and saves labor hours
by eliminating the need for diet orders to be taken daily. A selective menu would also be very
difficult in an advance-preparation food service system because meals are plated at least one day
in advance.
Conclusion
This menu and food production system has proven successful throughout its use at the
VHA. Some recommendations, however, could be made to improve dietary quality, production

MENU EVALUATION PROJECT

efficiency, and customer satisfaction. Incorporating more fresh, seasonal fruits into the menu at
least once daily could improve levels of the nutrients that are lacking (specifically potassium,
folate, and dietary fiber). Incorporating spinach into the daily side salads could also increase
nutrient levels of magnesium and folate. For breads or starches, whole grain items could be
changed to the default item with items containing white or enriched flour as the alternative. This
would also improve magnesium and dietary fiber levels. These items may, however, create
difficulty for certain therapeutic diets such as mechanical soft, renal diets, or those on vitamin K
restrictions.
Another recommendation to improve the nutrient content of the menus is to increase
scratch cooking. Many menu items are purchased pre-cooked; while this conserves labor hours
and employee skill requirements, it increases food cost and sodium content. Some items could be
purchased in a less processed state, such as ground beef instead of pre-cooked beef patties. Other
items such as fruits and vegetables could be purchased frozen instead of canned. While
purchasing less processed materials may increase labor costs, this could be balanced out by food
cost savings and increased food quality.
Regarding the lack of patient input for menu choices, few changes can be made due to the
advanced food preparation methods. Patients who are admitted to the units for a longer stay,
however, could be offered the weeks menu prior to meeting with the dietitian. The dietitian
could then briefly explain how the menu works, allowing the patient to better inform the dietitian
of his or her preferences according to the menu options.
In conclusion, the current menu planning and food production method at the VHA has
proven effective for many years. While this system would be difficult to significantly alter, small
changes should be made to ensure that nutritional recommendations are met for all of the diets

MENU EVALUATION PROJECT

offered. Incorporation of more fresh fruits, vegetables, and whole grains could increase
micronutrient levels and dietary fiber. Scratch cooking methods could be used on certain menu
items to decrease sodium levels. Patients who are admitted for a moderately long-term stays
could also have a greater opportunity to establish food preferences according to the upcoming
menu. The current menu does, however, provide a variety of options and meets almost all of the
recommended daily allowances for this specified age group. The current staff understands and
functions within this system well. While major changes are not feasible or necessary, these small
recommendations could improve the nutritional quality of the meals, the efficiency of meal
production, and patient satisfaction.

MENU EVALUATION PROJECT

10
References

Gulf Coast Veterans Health Care System. (2011). Diet Handbook. Retrieved from
http://vaww.biloxi.med.va.gov/New_Look/Policies.htm
Mississippi Academy of Nutrition and Dietetics. (2013). Diet manual of the Mississippi Academy
of Nutrition and Dietetics. Gulfport, MS: Mississippi Academy of Nutrition and
Dietetics.
Veterans Health Administration. (2005). VHA Healthy Diet Food Model.Washington, DC:
Department of Veterans Affairs.
United States Department of Agriculture and United States Department of Health and Human
Services. (2010). Appendix 5. Nutritional goals for age-gender groups, based on dietary
guidelines recommendations. Dietary Guidelines for Americans, 7e.

MENU EVALUATION PROJECT

11
Appendix

Table 1: Sample of week-two regular menu.

MENU EVALUATION PROJECT

Table 2: Three-day sample of therapeutic menus.

12

MENU EVALUATION PROJECT

13

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14

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15

Table 3: Regular diet three-day nutrient analysis

NUTRIENTS
Kcal
Protein (g)
Carbohydrates (g)
Fat (g)
Saturated Fat (g)
Cholesterol (mg)
Dietary Fiber (g)
% of Kcal as fat
% of Kcal as sat fat
VITAMINS
Folate (mcg)
Niacin (mg)
Riboflavin (mg)
Thiamin (mg)
Vitamin A (mcg)
Vitamin B6 (mg)
Vitamin B12 (mcg)
Vitamin C (mg)
Vitamin E (mg)
MINERALS
Calcium (mg)
Iron (mg)
Magnesium (mg)
Potassium (mg)
Sodium (mg)
Zinc (mg)

RDA*
2000-2400
(10-35%) 60-120g
(45-65%) 270-390g
(25-35%) 55-95
(<10%) 27g or less
200-400 mg
25-30 g
(20-35%) 53-93g
(<10%) 27g or less
400 mcg
16 mg
1.3 mg
1.2 mg
900 mcg
1.7 mg
2.4 mcg
90 mg
15 mg
1200 mg
8 mg
420 mg
4700 mg
2000-3000 mg
11 mg

Regular Diet
Average
Day 1
Day 2
Day 3
2228.6
2372.2
2004.7 2201.833
101.1
99.7
95.4 98.73333
277
310
284 290.3333
79
81
54 71.33333
28.9
27.5
17.9 24.76667
326
305
322 317.6667
19.3
16.7
16.4 17.46667
32%
31%
24%
29%
12%
10%
8%
10%
138.11
16.99
2.61
5.19
779
1.12
4.29
75.8
0.1

318.5
19.99
2.81
2.17
1151
1.94
8.39
103.6
0

176.33
17.49
2.13
5.31
1203
1.42
5.44
91.2
0.2

210.98
18.15667
2.516667
4.223333
1044.333
1.493333
6.04
90.2
0.1

1376
15.1
244.2
3030
5423
8.6

1484
15.2
282.2
3021
5509
15.1

1214
14.4
318.4
800
4082
9.8

1358
14.9
281.6
2283.667
5004.667
11.16667

*RDA based on VHA Healthy Diet Food Model and American dietary guidelines for men 51+

MENU EVALUATION PROJECT

16

Table 3: Therapeutic diets three-day nutrient analysis

NUTRIENTS
Kcal
Protein (g)
Carbohydrates (g)
Fat (g)
Saturated Fat (g)
Cholesterol (mg)
Dietary Fiber (g)
% of Kcal as fat
% of Kcal as sat fat
VITAMINS
Folate (mcg)
Niacin (mg)
Riboflavin (mg)
Thiamin (mg)
Vitamin A (mcg)
Vitamin B6 (mg)
Vitamin B12 (mcg)
Vitamin C (mg)
Vitamin E (mg)
MINERALS
Calcium (mg)
Iron (mg)
Magnesium (mg)
Potassium (mg)
Sodium (mg)
Zinc (mg)

2g Na Diet
Average
RDA*
Day 1
Day 2
Day 3
2000-2400
2082
2108
2238 2142.667
(10-35%) 60-120g
100.2
85.5
107.7
97.8
(45-65%) 270-390g
283
334
284 300.3333
(25-35%) 55-95
67
53
79 66.33333
(<10%) 27g or less
18
14.4
27.3
19.9
200-400 mg
443
230
427 366.6667
25-30 g
16
18.9
16.1
17
(20-35%) 53-93g
29%
23%
32%
28%
(<10%) 27g or less
8%
6%
11%
8%
400 mcg
16 mg
1.3 mg
1.2 mg
900 mcg
1.7 mg
2.4 mcg
90 mg
15 mg
1200 mg
8 mg
420 mg
4700 mg
2000-3000 mg
11 mg

182.55
14.76
2.52
1.43
1010
0.78
2.58
36.6
1.6

475.5
16.83
2.07
1.86
1735
1.81
3.66
103.7
0.8

294.8
19.58
2.42
2.14
3218
1.75
3.36
126.4
0.6

317.6167
17.05667
2.336667
1.81
1987.667
1.446667
3.2
88.9
1

1086
12.6
291.2
3213
2272
7.6

1200
13.7
355
3493
1742
11.5

1433
13.4
376.4
3753
1768
10.4

1239.667
13.23333
340.8667
3486.333
1927.333
9.833333

*RDA based on VHA Healthy Diet Food Model and American dietary guidelines for men 51+

NUTRIENTS
Kcal
Protein (g)
Carbohydrates (g)
Fat (g)
Saturated Fat (g)
Cholesterol (mg)
Dietary Fiber (g)
% of Kcal as fat
% of Kcal as sat fat
VITAMINS
Folate (mcg)
Niacin (mg)
Riboflavin (mg)
Thiamin (mg)
Vitamin A (mcg)
Vitamin B6 (mg)
Vitamin B12 (mcg)
Vitamin C (mg)
Vitamin E (mg)
MINERALS
Calcium (mg)
Iron (mg)
Magnesium (mg)
Potassium (mg)
Sodium (mg)
Zinc (mg)

Mech Soft Diet

Average
RDA*
Day 1
Day 2
Day 3
2000-2400
2322
2512
2574 2469.333
(10-35%) 60-120g
98.6
92.7
107.1 99.46667
(45-65%) 270-390g
312
364
339 338.3333
(25-35%) 55-95
80
82
93
85
(<10%) 27g or less
26
24.6
38.5
29.7
200-400 mg
466
363
551
460
25-30 g
15.6
6.7
13.9 12.06667
(20-35%) 53-93g
31%
29%
33%
31%
(<10%) 27g or less
10%
9%
13%
11%
400 mcg
16 mg
1.3 mg
1.2 mg
900 mcg
1.7 mg
2.4 mcg
90 mg
15 mg

209.8
19.2
2.91
1.55
1059
1.19
2.84
43.8
1.4

437
21
2.71
2.41
1867
2.26
6.09
112.8
0.9

309.7
18.7
2.92
2.36
1639
1.66
4.61
105.1
0.9

318.8333
19.63333
2.846667
2.106667
1521.667
1.703333
4.513333
87.23333
1.066667

1200 mg
8 mg
420 mg
4700 mg
2000-3000 mg
11 mg

1416
15.9
314.5
3821
5486
9.8

1585
15.8
359.1
3936
5122
13

1630
14.9
410.1
3909
4994
11.5

1543.667
15.53333
361.2333
3888.667
5200.667
11.43333

*RDA based on VHA Healthy Diet Food Model and American dietary guidelines for men 51+

MENU EVALUATION PROJECT

NUTRIENTS
Kcal
Protein (g)
Carbohydrates (g)
Fat (g)
Saturated Fat (g)
Cholesterol (mg)
Dietary Fiber (g)
% of Kcal as fat
% of Kcal as sat fat
VITAMINS
Folate (mcg)
Niacin (mg)
Riboflavin (mg)
Thiamin (mg)
Vitamin A (mcg)
Vitamin B6 (mg)
Vitamin B12 (mcg)
Vitamin C (mg)
Vitamin E (mg)
MINERALS
Calcium (mg)
Iron (mg)
Magnesium (mg)
Potassium (mg)
Sodium (mg)
Zinc (mg)

RDA*
2000-2400
(10-35%) 60-120g
(45-65%) 270-390g
(25-35%) 55-95
(<10%) 27g or less
200-400 mg
25-30 g
(20-35%) 53-93g
(<10%) 27g or less
400 mcg
16 mg
1.3 mg
1.2 mg
900 mcg
1.7 mg
2.4 mcg
90 mg
15 mg
1200 mg
8 mg
420 mg
4700 mg
2000-3000 mg
11 mg

17

Low Chol/Low Fat Diet

Average
Day 1
Day 2
Day 3
2011
2270
2125 2135.333
11.2
105.6
106.1
74.3
311.5
337.7
328.5
325.9
38.3
55
48.4 47.23333
9.1
17.5
12.1
12.9
156
223
187 188.6667
17.3
10.7
22.9 16.96667
17.00%
22.00%
20.00%
20%
4.00%
7.00%
5%
5.33%
358.1
19.4
2.15
2.1
1934
1.52
3.72
252
1.5
1192
1214
11.8
343
3812
4452
11.3

219.8
23.2
2.52
1.72
2478
1.78
4.3
99.7
1.7
1287
14.2
234
3904
4061
11.4

309.1
18.94
2.2
2.24
1350
1.84
3.5
213.8
2.5
982
1372
15.7
410.3
4334
3976
10.6

295.6667
20.51333
2.29
2.02
1920.667
1.713333
3.84
188.5
1.9
1087
1291
13.9
329.1
4016.667
4163
11.1

*RDA based on VHA Healthy Diet Food Model and American dietary guidelines for men 51+

NUTRIENTS
Kcal
Protein (g)
Carbohydrates (g)
Fat (g)
Saturated Fat (g)
Cholesterol (mg)
Dietary Fiber (g)
% of Kcal as fat
% of Kcal as sat fat
VITAMINS
Folate (mcg)
Niacin (mg)
Riboflavin (mg)
Thiamin (mg)
Vitamin A (mcg)
Vitamin B6 (mg)
Vitamin B12 (mcg)
Vitamin C (mg)
Vitamin E (mg)
MINERALS
Calcium (mg)
Iron (mg)
Magnesium (mg)
Potassium (mg)
Sodium (mg)
Zinc (mg)

1800 kcal Diabetic Diet

Average
RDA*
Day 1
Day 2
Day 3
2000-2400
1792
1705
1742 1746.333
(10-35%) 60-120g
90.2
71.1
84.8 82.03333
(45-65%) 270-390g
229
231
232 230.6667
(25-35%) 55-95
57
55
53
55
(<10%) 27g or less
18.8
17.3
19.1
18.4
200-400 mg
287
152
282 240.3333
25-30 g
17.1
18
22.3 19.13333
(20-35%) 53-93g
29%
29%
27%
28%
(<10%) 27g or less
9%
9%
10%
9%
400 mcg
16 mg
1.3 mg
1.2 mg
900 mcg
1.7 mg
2.4 mcg
90 mg
15 mg

110.6
13.83
2.08
3.02
640
1.08
3.85
33.5
0.8

359.4
19.9
2.29
1.99
1387
1.91
5.42
139.2
0

185.8
15.5
1.9
1.32
1196
1.3
5.15
132.5
0

218.6
16.41
2.09
2.11
1074.333
1.43
4.806667
101.7333
0.266667

1200 mg
8 mg
420 mg
4700 mg
2000-3000 mg
11 mg

1271
12
247.6
3126
4437
7.8

906
12.7
264.2
2774
4374
10.8

1208
12.6
322.9
3567
3014
6.6

1128.333
12.43333
278.2333
3155.667
3941.667
8.4

*RDA based on VHA Healthy Diet Food Model and American dietary guidelines for men 51+

MENU EVALUATION PROJECT

NUTRIENTS
Kcal
Protein (g)
Carbohydrates (g)
Fat (g)
Saturated Fat (g)
Cholesterol (mg)
Dietary Fiber (g)
% of Kcal as fat
% of Kcal as sat fat
VITAMINS
Folate (mcg)
Niacin (mg)
Riboflavin (mg)
Thiamin (mg)
Vitamin A (mcg)
Vitamin B6 (mg)
Vitamin B12 (mcg)
Vitamin C (mg)
Vitamin E (mg)
MINERALS
Calcium (mg)
Iron (mg)
Magnesium (mg)
Potassium (mg)
Sodium (mg)
Zinc (mg)

18

Renal Diet (60 g pro, low Na, low K) Average

RDA*
Thursday
Friday
Saturday
2000-2400
1476
1690
1557 1574.333
(10-35%) 60-120g
60.7
61.6
56.1 59.46667
(45-65%) 270-390g
212
241
222
225
(25-35%) 55-95
43
53
50 48.66667
(<10%) 27g or less
10.7
12.9
12.3 11.96667
200-400 mg
177
184
216 192.3333
25-30 g
10.4
10.6
10.7 10.56667
(20-35%) 53-93g
17%
19%
17%
18%
(<10%) 27g or less
4%
5%
4%
4%
400 mcg
16 mg
1.3 mg
1.2 mg
900 mcg
1.7 mg
2.4 mcg
90 mg
15 mg

123.5
18.6
1.1
1.23
1991
1.35
1.45
65.1
2.9

261.1
19.3
1.8
2.04
1724
1.85
2.89
95.3
4.2

214.2
11.9
1.2
0.83
2473
1.05
2.28
73.5
4.2

199.6
16.6
1.366667
1.366667
2062.667
1.416667
2.206667
77.96667
3.766667

1200 mg
8 mg
420 mg
4700 mg
2000-3000 mg
11 mg

484
7
140.3
2148
1105
3.9

484
10.5
160.9
2062
1783
8.4

644
9.9
152.5
1773
1773
5.2

537.3333
9.133333
151.2333
1994.333
1553.667
5.833333

*RDA based on VHA Healthy Diet Food Model and American dietary guidelines for men 51+