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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 l.jpg

Basic Food Service Management

Cheri Nemec, RD, CD

Great Lakes Inter-Tribal Council, Inc.

Family Nutrition Program


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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


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  • 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


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  • 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


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  • Alcohol

    • moderation

  • Food Safety

    • Clean

    • Separate

    • Cook

    • Chill


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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


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  • 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


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  • 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


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  • 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


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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.


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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


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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


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Food Safety

  • High risk populations

  • Physical, chemical,bacterial

  • Potentially Hazardous foods

  • Outbreak

  • Top 10 Causes of FBI

  • RISKY!


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Menu Development

  • Consider equipment

  • Consider storage

  • Seasonal

  • Cycle menus

  • Food specs


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Menu Planning

  • Functions of the menu

  • Types of menus

  • Degree of Choice

  • Menu influences

  • Color

  • Flavor

  • Texture

  • Types of foods

  • Menu matrix


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Steps in Menu Planning

  • First plan entrees

  • Starchy food

  • Veggies and Fruits

  • Salads

  • Soups-if needed





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Recipe Development

  • Standardized recipes

  • Names-recipe system

  • Portion control-product yield

  • Ingredients

  • Methods

  • Costs-costing recipes

  • Standard format

  • Staffing time?


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Recipe Parts

  • Name

  • Temperatures

  • Times

  • Yield

  • Ingredients

  • Measurements

  • Procedures


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Advantages of Standardized Recipes

  • Quality

  • Yield

  • Documented creativity

  • Improved purchasing


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Inventory

  • Storage important

  • FIFO

  • Labeling

  • Documentation of temps

  • Locations

  • Can improve food costs and food safety


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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



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Cultural Influences

  • Adding traditional foods

  • Tribal specific recipes

  • Remain with in Dietary Guidelines

  • Remember specialty diets


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Resources

  • USDA Recipe finder

  • USDA website for dietary guidelines

  • Food For Fifty by Mary Molt

  • Internet materials


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Conclusion

  • Discussion

  • Suggestions or tips

  • Questions??