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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

Basic Food Service Management

Cheri Nemec, RD, CD

Great Lakes Inter-Tribal Council, Inc.

Family Nutrition Program

2005 dietary guidelines
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
slide3
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
slide4
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
slide5
Alcohol
    • moderation
  • Food Safety
    • Clean
    • Separate
    • Cook
    • Chill
oaa requirements
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
slide7
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
slide8
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
slide9
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
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 C
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

Vitamin A
food safety
Food Safety
  • High risk populations
  • Physical, chemical,bacterial
  • Potentially Hazardous foods
  • Outbreak
  • Top 10 Causes of FBI
  • RISKY!
menu development
Menu Development
  • Consider equipment
  • Consider storage
  • Seasonal
  • Cycle menus
  • Food specs
menu planning
Menu Planning
  • Functions of the menu
  • Types of menus
  • Degree of Choice
  • Menu influences
  • Color
  • Flavor
  • Texture
  • Types of foods
  • Menu matrix
steps in menu planning
Steps in Menu Planning
  • First plan entrees
  • Starchy food
  • Veggies and Fruits
  • Salads
  • Soups-if needed
recipe development
Recipe Development
  • Standardized recipes
  • Names-recipe system
  • Portion control-product yield
  • Ingredients
  • Methods
  • Costs-costing recipes
  • Standard format
  • Staffing time?
recipe parts
Recipe Parts
  • Name
  • Temperatures
  • Times
  • Yield
  • Ingredients
  • Measurements
  • Procedures
advantages of standardized recipes
Advantages of Standardized Recipes
  • Quality
  • Yield
  • Documented creativity
  • Improved purchasing
inventory
Inventory
  • Storage important
  • FIFO
  • Labeling
  • Documentation of temps
  • Locations
  • Can improve food costs and food safety
conversion quiz
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
cultural influences
Cultural Influences
  • Adding traditional foods
  • Tribal specific recipes
  • Remain with in Dietary Guidelines
  • Remember specialty diets
resources
Resources
  • USDA Recipe finder
  • USDA website for dietary guidelines
  • Food For Fifty by Mary Molt
  • Internet materials
conclusion
Conclusion
  • Discussion
  • Suggestions or tips
  • Questions??