Food Service Helping People Eat Healthier Peer Nutrition Counseling. Sina Gallo, PhD(c), MSc, RD McGill University Montréal, Québec, Canada

Transcription

1 Food Service Helping People Eat Healthier Peer Nutrition Counseling Sina Gallo, PhD(c), MSc, RD McGill University Montréal, Québec, Canada

2 Learning outcomes The learner will be able to: Understand the role of a dietitian in the food service industry Food production & distribution Recognize new trends in the food service industry Assess food service menus for nutritional adequacy

3 Dietitians in Food Service Oversee food production, distribution and the service of high-quality meals and snacks Ensure companies adhere to proper sanitation and safety standards & maintain cost-effective operations Work in hospitals and other health care facilities as well as schools, universities, prisons, and businesses

4 Jewish General Hospital Montréal, Québec Kosher kitchen - Kashrut: Jewish Dietary Laws Meat cannot be eaten with diary Utensils, pots and pans & cooking surfaces No pork and shellfish Mashgiach inspects/supervises the food service establishment Passover - no fermented grain products

5 Food Service Equipment

6 Cook Chill System Food preservation method in which it is prepared and portioned, cooked, and then chilled to 3 C in a central kitchen. Cook-chill preserves food for up to four days before it is reheated for eating.

7 Standardizing process 1. Obtain initial recipe - from cookbook - home or quantity - by following cook 2. Write in standardized format - increase quantities if required at this point 3. 1 st trial batch 4. Preliminary costing, nutrient analysis

8 Standardizing process 5. Evaluate for: - quality - yield - ease of preparation: cook s perspective - other aspects of practicality 6. More trials and evaluations 7. Final check -with employee not familiar with recipe

9 Standardizing process 8. Calculate for increased yields 9. Continue with trials and evaluations 10. Complete final nutrient analysis / costing 11. Monitor use of recipes and results

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11 Menu evaluation 1. Purchasing, production, distribution Availability of food supply Seasonal concern changes in quality? Minimize environmental impact Cost: food and labour Equipment use Staffing needs time and skill? Degree of selectivity is it manageable? Effectiveness of holding/distribution system Food safety concerns i.e. HACCP

12 Menu evaluation 2. The Clientele Turnover rate: Length of stay versus length of menu cycle Time to eat/speed of service Requirements and preferences: Is the portion size appropriate and can it be varied? Does menu suit the type of clients eating abilities and/or preferences? Does menu suit ethnic and cultural background of the clients and/or the theme of the operation? Is the form of the food generally easy to consume?

13 3. The food Combinations of: Menu evaluation Colour, shape, consistency, flavour, texture, temperature, etc. Use of garnishes, sauces, relishes Aroma Portion size Nutritional value

14 Nutritional value Offer food that respect the USDA myplate Balance the meals to offer foods from all food groups Emphasize dark green and orange fruits and vegetables Integrate fruits & vegetables into each meal Offer foods low in saturated fat and favor the use of unsaturated fats Choose cooking methods using little or no fat For desserts & snacks, saturated fat <10% total energy Limit or avoid trans fats Offer fish at least 2X/week Eliminate fried foods and deep frying

15 Nutritional value cont d Offer foods high in fiber Offer a variety of whole grain products, >2 g fiber/serving Offer variety of vegetables and fruits, 2 choices of each at lunch and supper Integrate legumes into at least one meal per week Avoid high sodium foods or beverages Limit main meal <600 mg Na /portion Limit individual items or beverages <480 mg Na/portion Full day should not provide >2300 mg Na

16 Nutritional value cont d Promote water, milk and juice consumption Offer water at meals and snacks Offer variety of milk and milk substitutes (<30 g sugar/8 oz serving), 100% pure fruit juice and/or vegetable juice Avoid large sizes of these beverages, 250 ml portions or < Avoid sweetened beverages (punch, drinks, etc.) Avoid foods with a high amount of added sugar Eliminate products where the main ingredient is sugar Offer desserts and snacks with milk or fruit base Limit desserts and snacks <30g carbohydrates/serving

17 Room Service The patient can choose: The items and times he/she wishes to eat following the prescribed diet Allows patients flexibility for meal selection Successful in acute care hospitals Increased patient satisfaction Better temperature control of food Decreased leftover Control the consumption per day per patient

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19 Meal preparation

20 The tray is ready for the delivery

21 Delivered to patient room within 60 minutes

22 Diversified menu Increase quality and service

23 Group Learning Activity: Menu Evaluation Goal: Practice evaluating a food service menu using menu planning steps discussed in class Task: (15 minutes) 1. In groups of 4, critique the menu by finding 5 positive & 5 negative points Example: Your menu provides healthy choices to the children by offering fruit as a dessert. However, when using canned fruit, limit the amount of liquid that is served to the children since this is usually sugary syrup with little to no nutritional value.