Chapter 5- Nutritional Menu Planning

Nutritional Menu Planning

Chapter 5

04/08/231By: Khazainah Khalid/ HTF554 Nutrition For Foodservice Professionals

Introduction

04/08/23By: Khazainah Khalid/ HTF554 Nutrition For Foodservice Professionals2

Menu planning is one of the most important tasks in any type of foodservice operation.

Definition:Definition:Menu:

list of food items served by any foodservice operation. statement of the food & beverage items provided by a foodservice establishment, based primarily on consumers’ needs and/or demands and designed to achieve organizational objectives.


Success or failure of a foodservice operation depends on the menu & how the foods on it are selected and served.

Determine the degree of profit.

Misconception:Misconception:

Nutritious menus are expensive, unpopular and/or difficult to plan.

Basic Considerations in Nutritional Menu Planning


Basic principles in planning menu…



Management’s Viewpoint

Consumer’s Viewpoint


2) Food characteristics


The Food Guide Pyramid & Menu Planning



The Food Guide Pyramid can be used in planning nutritionally wholesome meals.

Divides food groups into different sections.

It illustrates with graphic simplicity:

a.a. VarietyVariety: the need to include all food groups & to vary menu items.

b.b. Serving sizesServing sizes: the relative proportions of foods that can be choosen from each food group.

c.c. ModerationModeration: the consumption of fats, oils & sugars in very limited amounts.


Point to remember:

no one food group is more important than any other, regardless of the quantities or servings recommended.

foods from one group cannot be substituted for foods from another group.

The Mechanics of Menu Planning using the Food Guide Pyramid


Menu planning is one of the most important tasks of management & persons with this responsibility should be aware of all aspects of production, service & nutrition. Reference materials for menu planning:


To start the process of menu planning, important to have several blank menu forms for use trial & error.

Figure 5.1 & Figure 5.2

Avoid leftovers. Keep a record of leftover items & consider those items in planning menus.Indicative of the popularity or dislike of certain menu items.

Steps are recommended for menu planning from a nutritional point of view:


Possible Substitutions of Menu Items to Meet Dietary Guidelines.

To reduce the content of:FatSodiumCholesterolSugar

After the menu is finalized, a check should be made to see if all the requirements have been met.A trial menu may be offered for the first two weeks, particularly if the foodservice operation is new.Modifications & changes may be necessary.


Enough flexibility must be built into the menu to accommodate future changes and/or unexpected conditions.

Examples of checklist: Figure 5.3: Checklist for Use in Planning MenuFigure 5.4: Final Checklist of Weekly MenusFigure 5.5: Final checklist of Weekly Menus for

Nutritional Contents


Menu FormatMenu Format


A good menu is one that presents its message well.

Careful selection is required. Nutrition-rich menu items should be highlighted.

Any items that may be responsible for an allergy or a sensitivity should be labeled.

Generally, menus should be:Simple & easy to read.Informative.Attractive.Self-explanatory.Complete.



Hard copy Bulletin board Neon sign Table tent

Menu board Electronic monitors

End of Chapter 5



Figure 5.1A Typical Blank Form for Planning Menus


Figure 5.2Blank Form for Use in Planning Menu for a Week


Figure 5.3Checklist for Use in Planning Menus


Figure 5.4Final Checklist of Weekly Menus Figure 5.5Final Checklist of Weekly Menus for Nutritional Contents

Chapter 5- Nutritional Menu Planning

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Transcript of Chapter 5- Nutritional Menu Planning