i. List of dishes provided during lunch hours 1. Fried flat noodles with sliced beef (Pic. 1) (Simple Recipes, 2009) 2. Steamed rice with stir-fired egg and shrimp (Pic. 2) (Down Kitchen, n.d.) 3. Baked pork chop with rice (Pic. 3) (Cookeryfamily, n.d.) The nutrient content of above recipes is come from Recipe Analyzer of eaTracker in 2012. ii. Define/describe nutritionally balanced meal According to student health service (2011), a balanced meal should include suitable portion of different kind of food to provide sufficient amount of nutrients and energy for growth and normal body functions. The Food Pyramid (Pic. 4) is the representation of a right portion. From the bottom to the top, food should service in a descending portion. From bottom are grains, fruits and vegetable, meat and dairy product. For lunch, we assume that should just provide one-third of daily energy and nutrient need. A balance meal can provide just adequate carbohydrate, protein, fat, fiber, wide range of vitamins and minerals. (British Liver Trust, 2011) iii. Assess the nutrition quality of the dishes The assessment is based on the US FDA Reference Values for Nutrient Labeling for a 2000 Kcal intake. It is suitable for adult and children above 4 years old. (USFDA, 2001) For dish (1), it can provide wide range of vitamins and minerals. For example, beef provides sufficient amount of iron. However, the amount of calcium is two-third less than normal and the dietary fiber intake is little less than the normal. The dish outweighs the macronutrient intake for a meal which making the dish is more than half of daily calories intake, because the process in production of flat noodle including a lot of oil. The amount of protein nearly outweigh 4 times due to large amount of beef in dish. The heavy seasoning makes the amount of sodium is also extremely high, almost outweigh 5 times. For dish (2), it can provide wide range of vitamins and minerals. However, some nutrient is still too little, such as potassium, fiber and calcium. Dietary fiber is the most insufficient due to nearly no vegetable inside the recipe. The shrimp and egg provide too much protein and cholesterol, nearly 3 times and 5.5 times of normal respectively. It making the dish is high in calories, fat and protein. For(3), despite it also can provide wide range of vitamins and minerals, some of them nearly less than half of normal intake, such as fiber, calcium and iron. This dish provides too much energy, double of normal intake. The supply of carbohydrate, fat and protein are at least half more than the normal because of the pork chop and fried rice. The pork and egg also makes the cholesterol three times more than normal. Moreover, the seasoning and tomato sauce make double intake of sodium. B. Hygienic condition of the canteen Although the canteen looks clean and tidy, the risk of getting cross contamination among the food and tools is high. Canteen has a trolley for storage of tableware. (Pic. 5) Every student can get them with bare hands which allow bacteria transfer from students hands to the rest of tableware. And the staff will not replace the tableware with a whole new packet. They just add the clean tableware above the old one. Therefore the clean one is contaminated by the old one. After you have finished your meal, the tray will be retrieved in a corner. (Pic. 6) Staff cleans the tray with the same wet towel without washing and tray is put next to the rubbish bin. Then they put tray back to origin for the students to occupy. The bacteria can be transfer from the bin to tray. During the preparation of food, the staff uses the same tong to garb different foods. (Pic. 7) If one of the foods is getting problem, it is easy to spread to other foods. The last thing is about the personal hygiene of the staff, they are not always wear mask and gloves. Even they do wear a mask but they wear in a wrong way, like on their jaw or discover their nose. C. Suggested modification of the dishes i. Nutrient needs of HKCC students The students in HKCC are low activity; their energy need for every meal should be just fit to prevent overweight. That should not more than 800 Kcal for men and 633 Kcal for women. (Centre of Food Safety, 2007) Most of students are 18 to 20 year olds, during the late period of growth; some nutrients such as protein and calcium are needed for their body development. To maintain health, dietary fiber and wide range of vitamin and minerals are needed. ii. Modification of the dishes For dish (1), instead of flat noodle, rice noodles should be used to lower the fat. The amount of noodles and beef should decrease to two-third to low the calories of dish. To lower the seasoning, raw beef instead of marinated beef and less soy sauce should be used. No more table salt, soy sauce is enough for seasoning. For dish (2), smaller size of egg or only egg white should be used to lower the cholesterol. The amount of shrimp should be reduced to one-third to lower protein intake. This dish is not suitable to add vegetable to cook, so half of bowl of boiled leafy vegetable should be serviced aside the dish to boost the dietary intake. For (3), rice instead of fried rice should be used and reduce the amount of rice and pork to two-third to lower the calories intake. Double the amount of raw tomato to enhance to fibers intake. No stock and no tomato sauce and raw pork instead of marinated pork should be used to reduce the sodium intake. D. Recommendation on the Hygienic condition of the canteen For the tableware, staff should totally replace them by the clean tableware to prevent cross contamination between clean and old tableware. For the tray, it should be washed thoroughly before the staff put it back to original place and their collection should be kept away from the rubbish bin. For the tongs, every packets of food should have their own tongs to prevent cross-contamination between foods. For personal hygiene, they must wear mask and gloves and take them in a right way. E. Conclusion The canteen provide high calories dish and over the needs of students. The micronutrient, however, such as calcium and fiber is always insufficient. The Modification of the dish mainly focuses on the reduction of calories and addition of fibers. The hygiene condition of canteen is not so good, the prevention of cross-contamination of the tools and human should enhance.