Basic Food Service Management Cheri Nemec, RD, CD Great Lakes Inter-Tribal Council, Inc. Family Nutrition Program.

Basic Food Service Management

Cheri Nemec, RD, CDGreat Lakes Inter-Tribal Council,

Inc.Family Nutrition Program

2005 Dietary Guidelines Adequate calories within calorie needs

Variety and balance Nutrient-dense foods

Weight management Maintain a healthy body weight Balance food intake with calories expended

Physical Activity Regular physical activity 30 minutes-most days of the week Variety of physical activities

Food Groups to Encourage Fruits and vegetables-choose a rainbow Whole grains Low-fat or fat-free dairy

Fats 10% of calories from saturated fats 300 mg/day of cholesterol Low trans fats intake Choose poly and monounsaturated fats Lean meats and low-fat/fat free milk

Carbohydrates Fiber rich fruits, vegetables, and grains Choose and prepare foods with little added

sugars Sodium and Potassium

Consume 2,300 mg. of sodium per day Choose and prepare foods with little salt Consume potassium-rich foods

Alcohol moderation

Food Safety Clean Separate Cook Chill

OAA Requirements Meals that comply with the Dietary

Guidelines for Americans Provide a minimum of 33 1/3 percent of

the daily recommended dietary allowances Portion sizes based on the food guide

pyramid for serving sizes Updated meal pattern includes an

additional bread serving and an additional vegetable serving compared to the 1972 plan

Meat or Meat Alternative No less than 3 oz. cooked, edible portion (2 oz. protein in casserole type entrees) Eggs, cheese, cottage cheese, beans, peanut

butter Go Lean With Protein

Bread/Bread Alternative 2 servings Can be a combination of types of grains ½ cup pasta and 1 slice of bread

Vegetable 2 servings ½ cup cooked or raw, ¾ cup juice, 1 cup leafy Includes dried beans, peas and lentils

Fruit 1 serving ½ cup chopped, cooked or canned 1 medium piece, or ¾ cup juice Choose options with lower sugar

Milk or milk alternative One cup Low fat or skim preferred Milk alternatives are amounts for the equivalent of 1 cup

of milk Fats

Limit to 1 serving (1 teaspoon) Desserts-select foods high in whole grains and

low in fat and sugars. Add to serving totals Beverages-good practice to have drinking water

available

Additional Requirements Each meal should include an excellent

source of Vitamin C. Menus must include an excellent source of

Vitamin A at least 3 times per week.

Vitamin C Asparagus Avocado Broccoli Brussels sprouts Cabbage, raw Cantaloupe Cauliflower grapefruit/juice Green pepper Greens Lemons/juice Fortified Cereals

Lima beans Mangos Orange/OJ Papaya Peas Pineapple Potatoes Raspberries Spinach Squash Strawberries Tomatoes Turnips

Vitamin A Kidney Liver Cheese Enriched corn grits Eggs Fortified cereal Ice cream Fish Apricots Asparagus Broccoli Cantaloupe Carrots

Greens Mangos Nectarines Papayas Peaches Prunes Pumpkin Spinach Sweet potato Tomatoes/tomato juice Winter squash Oranges Bell peppers

Food Safety High risk populations Physical, chemical,bacterial Potentially Hazardous foods Outbreak Top 10 Causes of FBI

RISKY!

Menu Development Consider equipment Consider storage Seasonal Cycle menus Food specs

Menu Planning Functions of the menu Types of menus Degree of Choice Menu influences Color Flavor Texture Types of foods Menu matrix

Steps in Menu Planning First plan entrees Starchy food Veggies and Fruits Salads Soups-if needed

Color FlavorTexture

Day Entrée

Fruit Veg. Grain Entrée

Fruit Veg. Grain Entrée

Fruit Veg. Grain

1

2

3

4

5

Menu Pattern SampleFoodGroup

Day 1 Day 2 Day 3 Day 4 Day 5

Fruit/Veg

Fruit/Veg

Grain

Milk

Meat

Other

Menu Matrix SampleMeat Matrix Day 1 Day 2 Day 3

Type Chicken Beef Egg

Cut

Plate

Recipe Development Standardized recipes Names-recipe system Portion control-product yield Ingredients Methods Costs-costing recipes Standard format Staffing time?

Recipe Parts Name Temperatures Times Yield Ingredients Measurements Procedures

Advantages of Standardized Recipes Quality Yield Documented creativity Improved purchasing

Inventory Storage important FIFO Labeling Documentation of temps Locations Can improve food costs and food safety

Conversion Quiz A 1 ounce ladel=______ tbsp. 0.5 lb.=_______ounces For a large drop cookie, use scoop #____ 12 quarts = ______ gallons 18 ounces = ______lb. ________ounces ½ cup = ________fl. Ounces 57 ounces = ______lb. _______ounces

Nutritional Analysis Software

Dine Healthy 6

Food Processor

Food Smart 6

Menu Creation

Nutribase7

NutritionPro 4

Website Dinehealthy.com

Esha.com Food-smart.com

Ncconcepts.com

Nutribase.com

Nutritionistpro.com

Price for one user

$129 $699 $595 $99.95 $695 $595

Upgrades Several, added cost

$200 annual fee

$245 Free updates

Free updates

$300 annual fee

# of foods 10000+ 34,711 7,700 23,000+ 37,160 32,000+

# of nutrients

122 166 60+ 145 160+ 90+

Free trial No Yes Yes NO Yes Yes

Cultural Influences Adding traditional foods Tribal specific recipes Remain with in Dietary Guidelines Remember specialty diets

Resources USDA Recipe finder USDA website for dietary guidelines Food For Fifty by Mary Molt Internet materials

Conclusion Discussion Suggestions or tips Questions??