Nutripro Menu planning by Nestle

MENU PLANNING

FOOD N° 4 6 / 07

C O N T E N T S

Menu planning in quick • service restaurants and full service restaurants

Menu planning in • business and industry

Menu planning in • schools

Menu planning in hos-• pitals, nursing homes and retirement homes

Menu planning using • various software tools

NutriPro Food 6/07

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M e n u P l a n n i n g

eDiTORial

Dear Reader

Developing a qualified,

successful and tasty

menu, which takes nu

tritional aspects into account, is an

important step in planning a profit

able business. A menu has to be more

than a “list of food”, it should contain

foods that are of high nutritional

value. Over the past few years, por

tion sizes have grown and so have

our waistlines. Obesity has risen dra

matically all over the world. It is

therefore important to pay attention

to portion sizes.

Nutritional aspects are not only im

portant for institutional foodservice

operations (e.g. for schools, hospitals,

or retirement homes), but also for

full and quick service restaurants.

A growing number of guests want

to be able to choose tasty meals that

are healthier and provide the vita

mins, minerals, and fibers they need

to be healthy. The purpose of this

publication is to supply basic infor

mation and tips for all aspects of

foodservice operations to help you

achieve this goal.

Menu planning in quick service restaurants and full service restaurantseven though some guests are still unconcerned about nutrition, an ever-growing number is demanding the opportunity to select nutritious food from menus. They are looking for dishes that are lower in calories, fat, cholesterol and salt. Below are some tips on ways to grant consumers their wish:

There are two ways to create a nutritious meal – with food-•

based menu planning or with nutrient-based menu planning:Forfood-basedmenuplanning,allfoodsandbeveragesare–classifiedinto5or7groups,e.g.fruitsandvegetables,meat,

poultryandfish,fatandoil.Theaimistoserveaprescribed

amountorpiecesateverymeal.Oneexampleoftheseguide-

linesisthe“5ADay”concept(see“Good-to-remember”box

forexplanations).

Fornutrient-basedmenuplanning,thenutrientrequirement–

(e.g.forcalories,proteins,vitamins,minerals)ofaspecificage

groupisthedecidingfactorinchoosingwhichfoodtoserve.

Calculated food items for lunch or dinner with food-based •

menu planning means:around150–200gofvegetables.–150–200gofpotatoes/pastaorrice.–120–150gofsalad.–100–150gofmeatormeatproductsor–150–200goffish.

Sascha TürlerInderbitzin

NESTLÉ PROfESSIONAL

Strategic Business Division

NutriPro Food 6/07 – NESTLÉ ProFESSioNaL Nutrition Magazine

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Create a new arrangement on the plate: put vegetables and •

potatoes, rice or pasta in the center of the plate and only a small portion of meat or meat products on the side. Exam-ples for dishes:

Createamenuwithwheatincombinationwithspelt(each–50%),togetherwithavarietyofvegetablessuchascarrots,

broccoliandpeppers,andasmallportionoffish(around

100g,e.g.tunaorsalmon);serveitwithayogurtsauce(low-

fat)withfreshherbs.

Servepastawithredsauceandvegetables,and100gofmari-–natedchickenstrips.

Tips for:Appetizers•

Servesteamedvegetables,seafoodorshrimpcocktail.–Serveavocadodipsinsteadofmayonnaise.–Ifyouserveantipasti,preparethemwithahighlypolyunsatu-–ratedoil,i.e.olive,rapeseed,walnut,grapeseed,orflax

seedoil.

Vegetablesoups:immediatelybeforeserving,addafreshly–blanchedjulienneofvegetables.

Salads•

Servethemnotonlyassidedishes,butasamainmenu–courseaswell,withdifferenttoppingsoringredients,

e.g.grilledsalmon,grilledchickenslices,marinatedgrilled

vegetables,seedsordifferentnuts.

Ifpossible,servethedressingsonthesideorusemore–reducedfatyogurtdressings.

Side dishes•

Servemoredarkgreenvegetables,suchasbroccoli,spinach–(inadditiontosalads)andotherdarkleafygreens.

Servemoredrybeansandpeas,suchaspintobeans,kidney–beansandlentils(e.g.cookedinaflavoredliquid,suchas

stock,vegetablestockwithfreshherbs,lemon,orwine)or

withothervegetables,suchasinsidedishesorsalads.

Trytousewhole-grainriceinsteadofwhiterice,orasalter-–nativetorefinedpasta,trywhole-wheatpasta.

Servesalsaorlow-fatyogurt(withherbs)insteadofsour–creamorbutter.

Entrees•

Wheneverpossible,servethesauceontheside.–Useanunsaturatedoilspray(e.g.canolaoroliveoil)tobrown–orsautéthemeat.

Servemoresetmenuswithlow-fatorleanmeats(e.g.lean–beef,lamb),chickenorturkey.

Grillorbakethemeatinsteadoffrying.–Servefishrichinomega-3fattyacids,suchassalmon,tuna,–troutandherring.

Desserts•

Buildfreshfruitsintoyourdessertmenu,wheneverpossible.–Substitutecreamwithyogurtorsourcream.–

One fresh component for every set menu

1 slice of bread

8-ounce Milk

GOOD TO REMEMBER

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Keep an eye on portion size

Portions today are far bigger than in the past and most of them are bigger than recommended food servings. a set menu (for lunch or dinner) should have the following distribution of nutrients on average (based on a 2,000 kcal diet):

55%carbohydrates:thiswouldbe

around90g(i.e.:onaverage¾cupof

cookedpastacontains24gcarbohy-

drates).

15%protein:thiswouldbearound

32g(i.e.:meatcontains7gofprotein/

cookedounce).

30%fat:thiswouldbearound21g

(i.e.:2tablespoonsofregularclear

Italiansaladdressingcontains14gof

fat).Thisincludesnotonlythefatyou

useforcooking,butalsohiddenfats,

suchasthoseincheeseorcream.

Topreventvitaminloss,thebestcookingmethodsforvegetablesare:

Steaming: Steamcookingatatemperatureofabout100ºC(212ºF),withthefoodandcookingliquidcompletelyseparate.Pressure-cooking: Cookinginanairtightpressurecookeratabout105º–120ºC(221º–248ºF).Stewing/braising: Trytokeepthecookingliquidforfurtheruse,forminimalvitaminandmineralloss.

Steaming & Co – wellness for vegetables

GOOD TO KNOW

Relating the portion size of a serving to everyday items is an easy way to visualize what a true portion size looks like. examples for 1 serving:

(6 – 11 servings are recommended daily)


Grain products

1 cup of cooked beans

½ cup of chopped or canned fruit

½ cup of cooked rice 1 cup of ready-to-eat cereal

¾ cup of fruit juice

1 cup of yogurt 1 ½ ounze cheese 1 cup of milk

90g grilled/baked fish¼ pound hamburger

1 medium apple ¼ cup of raisins

½ cup of tomato juice

1 baked potato1 cup of salad greens

½ cup of cooked pasta

2 tablespoons of peanut butter

8-ounce (230g)1 scoop of ice cream

½ cup of cooked vegetables




Vegetables

Fruits

Meat, alternatives and beans group

Milk group

Menu planning in business and industry (e.g. cafeterias in corporations, companies and factories)

To ensure mental endurance, performance and satisfy hunger, menu offerings in these foodservice operations should consist of a variety of light options. aspects to consider:

One-third rule: •

Lunchshouldprovideone-thirdofdailynutrientrequirements.–Forcaloriesandsomenutrientssuchasfatandprotein:do–notexceedthisrule,e.g.servemeatnotmorethantwotimes

aweek(max.100g),salt-waterfishatleastonceaweek(150g),

andusecanolaorrapeseedoil(notmorethan10g/portion).

Fornutrientssuchasvitaminsandminerals:makesureyou–meetthisrule,e.g.servevegetablesatleastthreetimesa

week(200g),astewonceaweek(500g),bakedvegetablesonce

aweek(500g),andsaladthreetimesaweek(atleast100g).

The nature of the work (see PAL pg. 7): •

Iftheemployeeshavedeskjobs:preferfoodsthatarelower–incaloriesandfat,highincomplexcarbohydratesandless

filling–suchassalads,soupsandvegetablemealscookedin

awok.Portionsize:notmorethan600–720kcal.

Ifemployeesareengagedinheavyphysicallabor,morecalo-–riesforluncharerecommended.Butstillbecarefulwiththe

amountoffat–ahigheramountofcaloriescanbeachieved

withalargerportionofvegetables,saladsorpotatoes/rice/

whole-grainpasta,anadditionalservingofmilkandfruit-

baseddesserts.

Hold theme-related specialty weeks or days from time to time •

to alleviate menu fatigue. Here some suggestions:Makeatimescheduleatthebeginningoftheyear.–Amaximumof6theme-relatedweeksayear.–Startplanningthespecialtyweek6–8weeksinadvance.–Inspring:weekstoreduceweight,vegetable-relatedweeks–(withalotoffreshvegetables–trynewrecipes,andifyour

guestsacceptthesemeals,integratethemintoyournormal

menuplanning).

Insummer:country-relatedweeksorweekslinkedwith–sportsevents.

Inautumn:solidweeksdevotedtoseasonalfoodsandspices,–i.e.venison,mushrooms.

Miscellaneous:•

Useatleasta8–12-weekcycleformenuplanning.–Ifyouserveseveralmaincourses,oneofthemshouldbea–vegetariancourseandahealthyheartoption(lessfat,salt

andcholesterol).

Maincoursesshouldconsistofredmeatnomorethan1–2–times/week.Addseafoodatleast1–2times/week.Forevery

maincourse,donotservemeatmorethan1or2times,but

doserveseafoodtwiceaweek.

Offeratleastoneportionoffreshvegetablesandsaladsevery–day(see“5ADay”).

Watch portion sizes5


GOOD TO REMEMBER

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5 A Day!Themessageofthe“5ADay”pro-gram(insomecountriesitis5to10aday):encouragesthepeopletoeatatleast5(ormore)servings(fresh,frozen,dried,orcanned)offruitsandvegetableseverydayforbetterhealth.Thereason:increasingone’sconsumptionoffruitsandvegeta-blescansignificantlyreducetheriskofmanychronicdiseases(i.e.heartdisease,cancer),andmayalsoplayapreventativerolei.e.fordiabetesandobesity.Butitisnecessarytoeat/servedifferenttypes(colors)offruitsandvegetableseveryday.

A serving of fruit or vegetable could be:–Fruit:onesmallapple,halfalarge

grapefruit,asliceofmelon,2clementineoranges,3wholeapricots,3heapedtablespoonsoffreshfruitsalad.

–Vegetable:2carrots,1mediumpotato,2largestalksofcelery,7spearsofcannedasparagus,1cupofcookedgreens,1largeearofcorn.

–¾cupofjuice.–¼cupofdriedfruits.

Tips to implement “5 A Day” into your menu planning

For breakfast/brunchServeslicedbanana,blueberries,strawberriesorraisinswith•

waffles,pancakes,cereals,oatmeal,muesli/cerealortoast.

Offeronly100%vegetableorfruitjuice.•

Addvegetablessuchasbellpeppers,broccoli,spinach,mush-•

roomsortomatoestoeggs/omelets.

For lunch/dinnerOfferfreshvegetablewraps.•

Livenupsoupsandsauceswithahandfulofvegetables,•

i.e.dicedcarrots,peasorcorn.

Addsomecrunchtosandwicheswithlettuce,tomatoes,•

cucumberorgratedcarrots.

Servetomatosalsaasatoppingforpotatoes,fishorchicken.•

Serveavegetablecreamcheesetobakedpotatoes.•

Ifyouservegrilledbeeforchicken,alsooffergrilledzucchini•

andgreenpeppers.

Forthesalads:•

Greenorredpepperstrips,broccoliflorets,carrotslices,–orcucumbersaddcrunchtopastaorpotatosalads.

Babycarrots,shreddedcabbage,orspinachleavesbringcolor–toagreensalad.

Applechunks,pineapples,andraisinsperkupcoleslaw,–chickenortunasalads.

Oranges,grapefruits,ornectarineslicesaddextraflavorto–anysalad.

Fruitjuicemakeslow-fatsaladdressingsflavorful.–

As snacksServevegetableorfruitstickswithdifferentkindsof•

dipsfortake-outsnacks.

Offerasmoothiewithlow-fatmilk,plain•

yogurtandthenaddslicedstrawberries

andapeach.

Servechoppedtomatoes,lettuce,•

onionsandpepperstoburritos

andnachos.

M e n u P l a n n i n gan apple a day keeps the doctor away

7

Physical activity level (PAL)PALisafactorofthebasalmetabolicrate,whichdeterminestheindividualneedforphysicalactivityofeachperson.Forexample:Ashopassistant:menhaveanaveragebasalmetabolicrateofabout1,650kcal/day(womenhavearateofabout1,300kcal/day),sotheyneed2,970kcal(1,650kcalx1.8)perday.Forlunchamanmay“eat”990kcal.

GOOD TO KNOW

Lifestyle and level of activity

Seatedworkwithnooptionofmovingaroundandlit-tleornostrenuousleisureactivity

Seatedworkwithdiscretionandrequirementtomovearoundbutlittleornostrenuousleisureactivity

Standingwork(e.g.housework,shopassistant)

Significantamountsofsportsorstrenuousleisureac-tivity(30–60min.,fourtofivetimesperweek)

Strenuousworkorhighlyactiveleisureactivity

PAL

1.4–1.5

1.6–1.7

1.8–1.9

+0.3(increment)

2.0–2.4



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Menu planning in schoolsThe most important factor for menu planning in schools is that the offerings must be nutritionally balanced. Often there are government restrictions (e.g. national School Meals Program) for foodservice operators in schools. Some tips for menu planning in schools:

general:–Useatleasta4-weekcycleformenuplanning.

–Ifthereareseveralmaincourses,oneofthemshould

bevegetarian.

–Prefercookingmethodssuchaspoaching,steaming,

pressure-cookingandroasting/sautéing,whichpre-

ventvitaminloss.

–Preferoil/fatwithahighamountofunsaturatedfatty

acidsuchascanola,olive,orsunfloweroil.

Lunch should include the following four food components:–Cereals,breads,potato/rice/pasta,legumes:trytouse

50%whole-grainproducts.

–Fruits,vegetables:atleastoneseasonaland/orregion-

alfruitandonevegetable(onemustbefresh)forevery

lunch.Useunsweetenedcannedfruits.

–Meatormeatalternatives:meatormeatproductswith

amaximumof30%fat,nomorethantwotimes

aweek.Atleastfish,primaryseafood,onceaweek.

–Milkandmilkproducts:uselow-fatproducts.

Beverages:–Servewater/mineralwater(withahighlevelofcalci-

um),fruitteaand/orherbalteaandfruitjuicediluted

(onepartjuiceandonepartwater)foreverymeal.

Food items for schools

GOOD TO KNOW

Legumes•

Whole-grainproducts,•

e.g.bread,pasta,riceLow-fatmilk/milkproducts•

Fat/oil:nativeoils•

FrequentlyRawandfreshfruitsand•

vegetablesFreshherbsinsteadofsalt•

Potatoes/potatoproducts•

(butnotfried)

OccasionallyMeatandmeatproducts•

Eggs•

Fish•

Frozenfruitsandvegetables•

RarelyCannedfruitsandvegetables•

Whitebread/wheatproducts•

Sweetdesserts•

Friedproducts•


GOOD TO REMEMBER


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Menu planning in hospitals, nursing homes and retirement homes

Hospitals and nursing homes

Most important principle: to assist the patient in making a faster recovery or to assist the resident in maintaining a better stand-ard of well-being, the menu planner must strictly follow dietary regulations that have been set by the dietician.

Tips:–Useatleasta3-weekcycleformenuplanning.

–Askthepatientsabouttheirfoodhabitsandpreferencesand

followtheseasoftenaspossible.

–Servefreshfruitsandvegetables/saladsthreetimesaday.

–Atleastonecupofmilkandonemilkproductaday.

–Preferservingmilkproductsfordinner.

–Seafoodandfishatleasttwiceaweek.

–Servesoupsandfoodswithahighamountofwater(e.g.salads,

cucumbers,tomatoes,anykindoffruits)everydaytoincrease

thefluidintakeofthepatients.

–Serve1.5–2literbeverages,e.g.water,fruit/herbtea,everyday.

–Prefercookingmethodssuchaspoaching,steaming,pressure-

cooking,roasting/sautéing,bakingandbroilingtoprevent

vitaminloss.

Nutrient density is defined as the ratio of nutrient content to the total energy content:

Foodslowincaloriesandhighinnu-trients,suchasvitaminsandminer-als,arenutrient-dense,whilefoodshighincaloriesandlowinnutrientsarenutrient-poor(alsocalledenergy-denseor“emptycalorie”foods).

Nutrient-dense foods are:Fruits(e.g.strawberries,bananas)•

Vegetables(especiallyleafy,green•

vegetables)Legumes•

Potatoes•

Low-fatmilkandmilkproducts•

Whole-grainproducts•

Low-fatfish•

Nutrient density

Nutrientcontent(g/mg/μgper100g)

Energycontent(per100g)

Vegis or fruits with each meal: 5 a Day

NutriPro Food 6/07

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Software tools supplied by profes-sionals can help in menu planning. They provide user-friendly features to manage recipes and merchandise.

The benefits of these programs are, for example:

Tocalculatethevalueofnutri-•

ents,suchasenergy,fat,vitamins,

orminerals,ofamenuitemorset

menu.

Tomeasurecompliancewiththe•

requirednutrientstandardsforall

themenuoptions.

Tomanageextensiverecipedata:•

Mostsoftwarecangroupdataby

multipleuser-definedcategories.

Tosimplifythecompositionofa•

healthymaincourse.

Retirement homes

elderly people need less energy (around 20 %) than younger ones, while the nutrient requirements of vitamins and minerals remain the same. Therefore, it is important to serve foods with a high nutrient density. Furthermore, there are some nutrients (vitamin D, B12, folate, calcium, iodine) which are critical for the elderly, so the menu planner must look for foods containing a high level of these nutrients.

Tips:–UsefoodsrichinvitaminD:fish,suchassalmonortuna,liver,

eggyolks,cow’smilkandsoybeverages,fortifiedfoodssuchas

margarineorbreakfastcereals.

–UsefoodsrichinVitaminB12:meat,milkproducts,fish,

eggs,chicken.

–Usefoodswithfolate:vegetables(broccoli,asparagus,spinach),

grains/whole-wheatproducts,lentils,oranges,soybean.

–Usefoodswithiodine:seafood,milkandmilkproducts.

–Servefiveormoresmallportionsaday,sothattheresident

doesn’tfeeltoofullaftermeals.

–Itisimportantfortheelderlytogetsomesweetseveryday:

servefreshfruitsaladwithasweetenedyogurtdressing,milk

productswithsweetfruits(e.g.bananas),fruitcake.

–Theprintonthemenushouldbelargeenoughtoread.

Software can help make menu planning easier

Menu planning us ing various software tools


QUIZ


1 1

If you are looking for software, here are some hints:

Whichsystemrequirementsare•

necessary?

Whichprogramfeaturesdoyou•

reallyneedforyourdailywork?

IssupportforUS,UKandmetric•

measurementspossible?

Howcompleteisthefoodand•

nutrientdatabase?

Canrecipesbeimportedor•

exported?

Isitpossibletogenerateorder•

lists?

Aretheredifferentcalculation•

options,i.e.costperserving,total

recipeyield,totalservingyield?

Cancriticalcontrolpointsbe•

specifiedforeachrecipe?

Isitpossibletoaddpicturesto•

therecipes?

Istherehotlinesupport?•

Canitbecombinedwithother•

programs?

Menu planning us ing various software tools

1. What is “nutrient density”? M Theratioofnutrient

contenttothetotalenergycontent

T Theratioofproteincontenttothetotalenergycontent

U Theratioofthetotalenergycontenttothenutrientcon-tent

2. How many servings are recommended daily for grain products?

C 2–7servings D 5–10servings e 6–11servings

3. Which aspect is important for menu planning?

e Theatmosphereinthekitchen

D Thefoodpreferencesofthecook

n Thefoodpreferencesoftheguests

4. Please complete the following sentence: For calories and some nutrients (fat, protein) the one-third rule should

a notexist S notfallshort u notbeexceeded

5. How many calories should lunch normally contain?

P 600–720kcal Q 650–800kcal R 700–850kcal

6. What does “5 A Day” mean? X Eat5slicesofbread

everyday l Eatatleast5servings

offruitsandvegetableseveryday

WDrink5cupsofwatereveryday

7. Which PAL do you have if you do seated work with no option of moving around and little leisure activity?

a 1.2. M 1.4–1.5. n 1.8.–1.9.

8. Which food items should be occasionally served in schools?

C Sweetdesserts n Fish e Legumes

9. How often should you serve fresh fruits and vegetables in hospitals and nursing houses?

K Twiceaday n Threetimesaday M Fourtimesaday

10. If someone implements food-based menu planning, they must calculate for lunch

M 100–150gofvegetables i 150–200gofvegetables n 200–250gofvegetables

11.The advantage of a software program for menu planning is:

M Theprogramdoesallthework

n Youcancalculatethenutri-entvaluesofasetmenu

O Therearenoadvantages

12. If you are looking for a soft-ware program, it is necessary that this program:

g beabletoimport/exportrecipes

H beabletotakegoodpictures

i beexpensive

Answer:MENUPLANNING


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