Basic Food Service Management
Cheri Nemec, RD, CDGreat 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 Balance food intake with calories expended
Physical Activity Regular physical activity 30 minutes-most days of the week Variety of physical activities
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
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
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
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
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
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
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.
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
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
Food Safety High risk populations Physical, chemical,bacterial Potentially Hazardous foods Outbreak Top 10 Causes of FBI
RISKY!
Menu Planning Functions of the menu Types of menus Degree of Choice Menu influences Color Flavor Texture Types of foods Menu matrix
Color FlavorTexture
Day Entrée
Fruit Veg. Grain Entrée
Fruit Veg. Grain Entrée
Fruit Veg. Grain
1
2
3
4
5
Menu Pattern SampleFoodGroup
Day 1 Day 2 Day 3 Day 4 Day 5
Fruit/Veg
Fruit/Veg
Grain
Milk
Meat
Other
Recipe Development Standardized recipes Names-recipe system Portion control-product yield Ingredients Methods Costs-costing recipes Standard format Staffing time?
Inventory Storage important FIFO Labeling Documentation of temps Locations Can improve food costs and food safety
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
Nutritional Analysis Software
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Food Processor
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Website Dinehealthy.com
Esha.com Food-smart.com
Ncconcepts.com
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Nutritionistpro.com
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Upgrades Several, added cost
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Free updates
$300 annual fee
# of foods 10000+ 34,711 7,700 23,000+ 37,160 32,000+
# of nutrients
122 166 60+ 145 160+ 90+
Free trial No Yes Yes NO Yes Yes
Cultural Influences Adding traditional foods Tribal specific recipes Remain with in Dietary Guidelines Remember specialty diets
Resources USDA Recipe finder USDA website for dietary guidelines Food For Fifty by Mary Molt Internet materials
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