Presentation is loading. Please wait.

Presentation is loading. Please wait.

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

Similar presentations

Presentation on theme: "Basic Food Service Management Cheri Nemec, RD, CD Great Lakes Inter-Tribal Council, Inc. Family Nutrition Program."— Presentation transcript:

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

2 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

3 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

4 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

5 Alcohol moderation Food Safety Clean Separate Cook Chill

6 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

7 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

8 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

9 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

10 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.

11 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

12 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

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

14 Menu Development Consider equipment Consider storage Seasonal Cycle menus Food specs

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

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

17 Color FlavorTexture Day Entré e FruitVeg.Grain Entré e FruitVeg.GrainEntré e FruitVeg.Grain 1 2 3 4 5

18 Menu Pattern Sample Food Group Day 1Day 2Day 3Day 4Day 5 Fruit/Veg Grain Milk Meat Other

19 Menu Matrix Sample Meat MatrixDay 1Day 2Day 3 TypeChickenBeefEgg Cut Plate

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

21 Recipe Parts Name Temperatures Times Yield Ingredients Measurements Procedures

22 Advantages of Standardized Recipes Quality Yield Documented creativity Improved purchasing

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

24 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

25 Nutritional Analysis Software Dine Healthy 6 Food Processor Food Smart 6 Menu Creation Nutribase 7 Nutrition Pro 4 Website Dinehealt Esha.comFood- m Ncconcep Nutritioni m Price for one user $129$699$595$99.95$695$595 Upgrades Several, added cost $200 annual fee $245Free updates $300 annual fee # of foods 10000+34,7117,70023,000+37,16032,000+ # of nutrients 12216660+145160+90+ Free trial NoYes NOYes

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

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

28 Conclusion Discussion Suggestions or tips Questions??

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

Similar presentations

Ads by Google