Nutrition for Foodservice

BIO 103

 Home Syllabus Policies Schedule Projects Grades Updated:
 12/19/01

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  Personal Nutrient Intake   Diet Analysis Instructions   Menu Development    Recipes

Personal Nutrient Intake Survey

1.        Record foods eaten for 3 days.  Choose 3 consecutive days including one “weekend” or non-work day.  Try to choose days that reflect your usual eating pattern.  Record all that you eat and drink, estimating portion sizes and noting preparations.  Submit the actual record as the first 3 pages of your project.

2.       For each food eaten, place it into the Food Guide Pyramid noting the portion size.  Create a chart showing your servings from each food group. Total the number of servings and average them for the 3 days.  Compare each day’s intake and the average intake to the recommendations and address this in your written evaluation.

3.       Using the Diet analysis program, evaluate your 3 day intake.  Please ask the instructor if you are having difficulty finding the item you ate in the data base.  Consider that standard recipes are “Betty Crocker” formulas.  Be sure the amounts you enter are the amounts you consumed.  Be careful about the size of cookies, pizza, fruits and meat, fish or poultry.  Nutritionists use cooked weights not raw weights.  Verify that the printout accurately represents what you ate.  If you have any questions, consult your instructor.

4.       Print each individual day, the 3 day average, spreadsheets and RDA comparisons.  If you consumed alcohol containing beverages run the data twice, once with alcohol containing beverages and once without.  Include both in your report.  Mixers should be added with food.  Nutritional supplements that are not found in the data bank should be added by hand and addressed in the report.  Added salt should also be estimated and included in the analysis.  It is not expected that your intake be a perfect representation of your nutrient intake, rather that you recognize its shortcomings.

5.       Write a 2-3 page evaluation of your diet including any special health concerns or reasons why your intake should vary from the standards. (See attached checklist)  Address your current weight, BMI and its appropriateness for your health.  Evaluate how closely the three days actually represent your eating habits and give specifics of how you fell your intake varies from these days.  Evaluate how you would compare to the standard and changes in the foods you eat that  bring you closer to the recommended amounts.  If you use supplements, discuss and evaluate the contribution they make to your total nutrient intake and whether they are necessary.  Show that you understand the meaning of the charts and application to your eating habits by making specific references.

Note:  Projects are not evaluated on how well one meets nutritional recommendations, but on how well you interpret and apply the information.

Projects are due Thursday of Week 9.  

Instructions for Total Diet Assessment

From the Start Button select Programs/Hospitality /ESHA/Total Diet Assessment (TDA)

Follow the prompts to bring up the program.

Go to File, select “new” and  the personal profile will appear.

Enter your personal data

Go to Su in the menu bar for Sunday

Enter foods for Sunday, first type food, e.g. wheat toast….then select the closest description form the list

Enter the amount in numbers or decimals (not fractions)

Enter the unit (you must select one of the units that is offered)

After you have entered the 3 days, select Close under File.

When the Personal Profile is on the screen you may select print and print all reports.

You should have:  (1) Personal Profile; (2) Graph, spreadsheet and pyramid for each day; (3) Average of 3 days and Average Pyramid.

Exit program. 

For a recipe:

                Follow the same procedures, entering each recipe as 1 day.

                YOU MUST DIVIDE THE NUTRITIONAL TOTALS BY THE NUMBER OF SERVINGS PER RECIPE.  This is done with a calculator.

 

 

 Menu Development

1.  Choose a Category from the following Table:

 

Kcal

Cholesterol

Total Fat

Sat Fat

Sodium

Fiber

Calcium

Folic Acid

Lunch

~500

< 100 mg

<13 g

<4 g

<800 mg

5 gm minimum

300 mg minimum

100 mcg minimum

Dinner

~1000

<200 mg

<30 g

<10 g

<1000 mg

10 gm minimum

600 mg minimum

200 mcg minimum

Spa

~300

<100 mg

<9 g

<3 g

<500 mg

5 gm minimum

300 mg minimum

200 mcg minimum

Note:  Calories, Cholesterol, Total Fat, Saturated Fat and Sodium values are maximum values…you may not exceed these amounts.  Fiber, Calcium and Folic Acid are minimum values…you may exceed these amounts.

*Lunch is a minimum of 2 courses, dinner a minimum of 3 courses*  

Note:  Defatted stock may be used as a “free” or nutritionally insignificant source of the above nutrients up to 1 cup per serving.

2.  Choose seasonal ingredients.  They must be readily available in the SCCC kitchen and approved by third quarter chef.  No special orders!

3.  Include each of the following:

a.   a legume, tofu, or miso

            b.  300 gm raw weight fruits and vegetables

c.  Two of the following items:  garlic, cabbage, licorice, soybeans, ginger, carrots, celery, parsnips, onions, tea, turmeric, whole wheat, flax, brown rice, tomato, eggplant, peppers, broccoli, cauliflower, brussel sprouts, oats, mint, oregano, cucumber, rosemary, sage, potato, thyme chives, cantaloupe, basil, tarragon, barley, berries. 

4.  Select recipes.  Write them in standard form (see sample).  Analyze recipes on the Diet Analysis Program (attached directions) in the computer lab and make adjustments in menu content until the nutritional parameters are met.  The instructor will provide individual assistance, Tuesday mornings at 10:20.  You must report to the computer lab for the assigned terminal at precisely 10:00.

5.     Prepare recipes, noting changes you make as you taste and evaluate the

items.  Be sure to measure portions so they correctly reflect nutritional

Analysis.  Meals are expected to be of high quality and suitable for restaurant fare.

6.  Complete the top of the evaluation form.   Serve the meal to the tasting panel and evaluate it yourself.

7.  Complete a written report of your project.  THIS IS DUE THURSDAY, ONE WEEK AFTER PREPARATION DAY.  Students scheduled in the last week may have until the following Monday to turn in their written work.  See instructor for specific dates if you are unclear as to your assignment.  LATE WORK WILL NOT BE ACCEPTED.

The written report will be presented, typed, in the following format:

·        Evaluation Sheet completed

·        Menu written in standard presentation style

·        Recipes written in standard format, including number of portions

·        Nutritional Analysis will follow each recipe

·        Summary Table of Nutritional Analysis of each recipe with meal totals

·        Comment Sheets from testers, including student’s

·        2-3 page written evaluation of the experience.  Use narrative style to describe what you did, what changes you needed to make and what you still need to do to bring this meal to nutritional and culinary perfection.  

Written report due:  One week after meal is prepared.

 

Sample Recipe:

Adam’s Lentil Chili with Tofu

                                                Yield:  7 - ¾ cup servings

lentils, cooked  3 cups
tomato sauce 1.5 cups
tomato concassse 3 cups
salt 1 teaspoon
garlic cloves 8-10 each
Chili powder 3 tablespoons
Basil 1 teaspoon
Cumin 2 Tablespoons
Thyme 1 teaspoon
onion, diced 1 cup
carrot, shredded 0.5 cup
extra firm tofu, diced 1 cup

Combine cooked lentils and tomato products.  Add remaining ingredients and simmer until thickened.