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Principles of Nutritionfor Menu Planning
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Lesson Objectives:
Explain the basic principles of the Dietary
Guidelines
Explain the Food Guide Pyramid Explain applications of Dietary
Guidelines and Food Guide Pyramid for
Navy menu planning
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Official Causes of Death
Today the actual causes of death in the US are:
tobacco
diet and activity patterns
alcohol
microbial agents
firearms
sexual behavior
motor vehicles, and illicit use of drugs
Diet and exercise are # 2 on the list. Diet is related to 5 of
the top 10 official causes of death.
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Ways to Reduce Risk of Disease
Research studies show the risk of chronic
disease and increase health and
performance/readiness can be reduced ifwe exercise, manage our stress, maintain
ideal body weight and maintain a healthy
diet low in fat, high in fiber and eat 9 or
more fruits and vegetables per day.
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Readiness
Health and nutrition have a direct impact
on readiness. In order to achieve peak
physical performance, a person must be inpeak physical condition. Health is a state
of total well-being, not just the absence of
disease.
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The Role of the CS
in Supporting Readiness
As a Culinary Specialist you must be able
to provide nutritious, well balanced meals
to your patrons. To accomplish ourmission, a basic knowledge of nutrition
principles is required. It is of vital
importance the we support the health and
fitness of our patrons.
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The science or study of balanced diet to
promote good health.
Importance of nutrition in menu planning: Good nutrition is one foundation of optimal
health and physical fitness
Good nutrition promotes health and
readiness of the crew
What is Nutrition?
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NAVSUP P-486, Chapter 3 and
Appendix J provide specific information
on the functions and sources of vitaminsand other nutrients.
NAVSUP P-486, Chapter 3
and Appendix J
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Food service is responsible for providing
healthy choices. The Dietary Guidelines
for Americans and the Food Guide Pyramidare guides for all CSs to refer to when menu
planning.
CNO Nutrition and
Weight Control Program
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The Food Guide Pyramid is based on moderation
and variety of all foods.
Foods are readily available in the supply system.
Emphasis is placed on personal responsibility for
choosing foods and the portion size.
Existing recipes have been revised to provide
lower amounts of salt, fat and calories.
New recipes have been developed to promote
healthier menus and provide flavor using herbs,
spices, broths and fruit juices.
CNO Nutrition and
Weight Control Program (contd)
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Creativity.
Eye for color combinations and shape.
P-486, Chapter 3.
All CSs CAN Write a Menu!!!
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Utilize Armed Forces Recipe Service (AFRS) 2003
recipe file (NAVSUP P-7)
Standards of Food Service (NAVSUPINST 4061.11
series) Appendix J of the P-486
Meat blocks
Frequency charts.
Acceptability factors Maximum use of seasonal and available food items.
Good use of color, variety and texture.
Skills Needed for the
Development of Healthy Menus
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5 Factors to Consider
When Menu Planning
Monetary allowance
Availability of food items
Personnel, equipment and storage facilities Aesthetic factors
Nutrition
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5 Factors to Consider
When Menu Planning
Monetary allowance
Lower fat meats are generally the least
expensive cuts
Meat is the highest priced menu component,
reducing portion size of meat to 3-4 oz will
reduce cost allowing more money for
healthier ingredients
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5 Factors to Consider
When Menu Planning
Availability of food items
Review of prime vendor catalog for the
availability of lower fat, lower sodium products
Seasonal availability of food items
Fresh produce properly handled has highest
concentration of vitamins and minerals
Foods in season have the best flavor andprice
Adds good variety
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5 Factors to Consider
When Menu Planning
Personnel, equipment and storage
facilities
Personnel
Crew preference
Personnel need to be trained
Function of crew and their mission
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5 Factors to Consider
When Menu Planning
Personnel, equipment and storage
facilities (cont)
Equipment
Plan menu by existing equipment
Be innovative:
steamer ideal for vegetables, if not
available consider deep fat fryertilt-braiser wonderful for added flavor
from browning and deglazing
charbroiler good for fat free cooking
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5 Factors to Consider
When Menu Planning
Personnel, equipment and storage facilities (cont)
Storage facilities
Accept your limitations, and work around them
Consider some of the ready packed produce, savestime and space (storage time less)
Develop menu using non-perishable and ration
dense foods for long underway periods
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5 Factors to Consider
When Menu Planning
Aesthetic factors
Most of the senses are used to enjoy a dining
experience (vision, smell, taste and touch)
Utilize produce to provide good colors and
variety as well as a wide range of nutrients
Good plate presentation goes a long way in
helping to merchandise healthy foods
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5 Factors to Consider
When Menu Planning
Nutrition
Why important?
Readiness
Health status at present time and in the
future
Mental well being
Guidelines
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The Dietary Guidelines are used Navy-wide
and state:
A. Aim for Fitness
(30 minutes x 3-5 days/week)
B. Build a Healthy Base
(FGP - Eat a majority of calories from the base
of the pyramid)C. Choose Sensibly
(All foods fit)
The Dietary Guidelines for Americans
and The Food Guide Pyramid
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Aim for Fitness - 30 minutes x 3-5 days/week
Weight Training
Stretching/flexibility Cardio (walking, running, biking)
Use stairs vs. escalator
Dont fight for closest parking space!
The Dietary Guidelines for Americans
and The Food Guide Pyramid
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Build a Healthy Base - (FGP - Eat a majority
of calories from the base of the pyramid)
Whole grains
Fruits and vegetables
Combine 3 food groups at all meals
Use AFRS recipes
Select healthy AFRS options at chow line
Offer 90/10 lean ground beef
Offer egg substitute
Offer low fat dairy products
The Dietary Guidelines for Americans
and The Food Guide Pyramid
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Choose Sensibly - All foods fit
Select and serve foods from all food groups
Do not eliminate food groups
Learn portion sizes
Refer to Appendix J, P-486 for nutrient
information
Balance the food you eat with physical activityto maintain weight
The Dietary Guidelines for Americans
and The Food Guide Pyramid
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These foods contain complex carbohydrates
and are good sources of fiber: Whole grain breads
Whole grain breakfast cereals and breads
Vegetables - offer 2 vegetables at lunch anddinner when possible (one non-starchyvegetable)
Dry beans and peas Fruits w/skins
Nuts and seeds
The Dietary Guidelines for Americans
and The Food Guide Pyramid
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Continued
Some benefits of dietary fiber are their role in
aiding in the prevention of colon cancer, heart
disease, diabetes and obesity.
Use sugars only in moderation.
Use salt and sodium in moderation.
The Dietary Guidelines for Americans
and The Food Guide Pyramid
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There are no good or bad foods.
The Dietary Guidelines and the FoodGuide Pyramid emphasize moderation,
variety and balance.
All Foods Fit!
Wrap Up
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Combining food groups is a simple, quick and
reliable method of judging a menus overall
nutritional quality.
Foods from each food group provides a balanceand a variety of nutrients.
Vegetable Group
Fruit Group
Breads and Cereal Group Milk and Cheese Group
Meat, Poultry, Fish and Bean Group
Fats
Basic Food Groups
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Summary
Following the Dietary Guidelines for
Americans will assist in developing
nutritious menus that will meet Navynutrition objectives.
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Any Questions?
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Test for Lesson 16
1. Is Health just an absence of disease?
2. Why it is important for a Culinary
Specialist to have a basic knowledge ofnutrition principles?
3. What Navy publication has specific
information on the functions and
sources of vitamins and other nutrients?
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Test for Lesson 16
4. What is the definition of Nutrition?
5. What are two guides that a CS can use
when menu planning?6. What are 5 factors to consider when
menu planning?
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Test for Lesson 16
7. What is the recommended portion size
for meat?
8. What are three pieces of equipmentideal for cooking?
9. What is the best way to merchandise
healthy foods?
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Test for Lesson 16
10. What are the 6 food groups as
presented in the Food Guide Pyramid?
11. When dieting, is it good to eliminateany of the food groups in order to lose
weight?
12. Why is fiber important?
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Test for Lesson 16
13. What are some examples of good
sources of fiber?
14. In the food guide pyramid, whereshould the majority of calories come
from?
15. Where should a Culinary Specialist go
to find the nutrient information for an
AFRS recipe?
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Test for Lesson 16
Turn in Answer Sheet now.
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Questions for Review
1. Is Health just an absence of disease?
2. Why it is important for a Culinary
Specialist to have a basic knowledge of
nutrition principles?
37
No, Health is a state of total well-
being, not just the absence of disease.
A Culinary Specialist must be able to
provide nutritious, well balanced meals
to the patrons. To do this a basic
knowledge of nutrition principles is
required.
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Questions for Review
3. What Navy publication has specific
information on the functions and sources
of vitamins and other nutrients?
4. What is the definition of Nutrition?
38
NAVSUP P-486, Chapter 3 andAppendix J provide specific information
on the functions and sources of vitamins
and other nutrients.
Nutrition is the science or study of
balanced diet to promote good health.
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Questions for Review
5. What are two guides that a CS can use
when menu planning?
6. What are 5 factors to consider when
menu planning?
39
The Dietary Guidelines for Americans and
the Food Guide Pyramid are guides for allCSs to refer to when menu planning.
Monetary allowance; availability of food
items; personnel, equipment and storage
facilities; aesthetic factors; and nutrition.
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Questions for Review
7. What is the recommended portion size
for meat?
8. What are three pieces of equipment idealfor cooking?
40
3-4 oz.
Steamer ideal for vegetables; tilt-braiser
wonderful for added flavor from
browning, and deglazing; charbroiler
good for fat free cooking
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Questions for Review
9. What is the best way to merchandise
healthy foods?
41
Good plate presentation goes a long way
in helping to merchandise healthy
foods
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Questions for Review
10. What are the 6 food groups as
presented in the Food Guide Pyramid?
42
Vegetable Group Fruit Group
Breads and Cereal Group Milk and Cheese Group
Meat, Poultry, Fish and Bean Group Fats
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Questions for Review
11. When dieting, is it good to eliminate
any of the food groups in order to lose
weight?
43
Select and serve foods from all foodgroups
Do not eliminate food groups Learn portion sizes Balance the food you eat with physical
activity to maintain weight
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Questions for Review
12. Why is fiber important?
13. What are some examples of good
sources of fiber?
44
Some benefits of dietary fiber are their
role in aiding in the prevention of colon
cancer, heart disease, diabetes and
obesity
Whole grain breads, whole grainbreakfast cereals and breads, vegetables,dry beans and peas, fruits w/skins, nutsand seeds
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Questions for Review
14. In the food guide pyramid, where should
the majority of calories come from?
15. Where should a Culinary Specialist go to
find the nutrient information for an AFRS
recipe?
45
Build a Healthy Base - FGP - Eat a
majority of calories from the base of the
pyramid (whole grains, fruits, and
vegetables)
Refer to Appendix J, P-486 for nutrient
information
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Any Questions?
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