Roadmap to Accurate FoodPro Nutrition Information

Roadmap to Accurate FoodPro Nutrition Information

Connie Diekman, M.Ed., RD, CSSD, LD, FADA, FANDDirector of University Nutrition

Washington University in St LouisFormer President, Academy of Nutrition and Dietetics

Employer - Washington University in St Louis Advisory Panel Member–Health and Wellness Advisory Panel for

National Dairy–California Walnut Commission– International Experts Movement for Essential

Fatty Acid Education (Educational Grant from Unilever)–Aspartame Advisory Panel–Chartwell’s Child Health Advisory Panel–Facts Up Front Advisory Panel

Disclosures

Outline the process used to ensure that nutrition information is available for all inventory items

Delineate the role of the Food Pro Coordinator in collecting nutrition information

Describe the roles of the chefs, RD and commissary manager

List how this information is communicated to customers

Objectives

All menu items, as displayed on the web, will have nutrition information

- Nutrition Facts Panel - List of Ingredients - Allergens Prepackaged items, prepared onsite, will

carry same information Nutrition information also used in table tent

communications

Nutrition Information Goals

Chefs discuss inventory items for choice decision

All chefs must submit request for new inventory item to Executive Chef/ FP Chef

New inventory items documented with an Inventory form

Inventory forms include copy of nutrition facts panel, list of ingredients, allergens

Nutrition Information

Inventory forms include a photo of the item to ensure product usage is correct

FP R&D chef reviews and submits to FP Coordinator

FP Coordinator enters item into FP and nutrition assigned in one of two ways

Nutrition Information

Generic inventory items – milk, carrots, etc. – will be linked to ESHA (USDA) NDB

Items of specialty nature – Bread, oil blend, etc. – will be given NDB, as determined by submitted nutrition facts panel

Questions on nutrition reviewed by RD

Nutrition Information

NDB must reflect any changes due to

- Chopping, cutting, etc. change weight and nutrition - Cooking can impact nutrients - Proper portioning impacts “actual” nutrition versus calculated - Staff understanding of recipe adherence Communication KEY

Nutrition Information Accuracy

Recipe testing –

- Chefs develop recipes – have development recipe numbers - Submit to R&D chef for duplication - R&D chef notes any changes returns to originating chef for correction or adaptation - FP coordinator receives approved recipe and enters as an approved recipe in FP – new assigned number

Nutrition Information Accuracy

Challenges - Product substitution – planned and emergency - Recipe adherence – communication with staff - Adjustments due to cooking or prep methods (testing best option) - Maintenance of inventory list, system for updating

Nutrition Information Accuracy

Commissary documents and notifies chef of changes

Chef assesses if different from previous – new inventory form

Review of nutrition on new product leads to – no change or FP Coordinator entering new info

Inventory

Chefs utilize 2010 Dietary Guidelines for recipe development

For quick grab, some items on the menu are labeled Connie’s Choice

FP Coordinator reviews items marked CC and submits to RD for final review

Nutrition Information

Nutrition information is on – - The Website - Prepackaged items

- Table Tents

Nutrition Education

Website Menus

Website Nutrition Information

Prepackaged Items

Maintenance of nutrition information is ongoing

Accuracy of recipes requires education and communication between cooks, chefs, FP R&D chef, FP Coordinator and RD

Awareness of nutritional importance, key for all team members

Overview

Thank You!

July 22, 2014