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