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Basic Food Service Management

Basic Food Service Management . Cheri Nemec, RD, CD Great 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

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Basic Food Service Management

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  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. 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 C

  12. 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 Vitamin A

  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 Flavor Texture

  18. Menu Pattern Sample

  19. Menu Matrix Sample

  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

  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??

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