NHM373Mod2.pdf NHM 373
Popular in Purchasing, Design, & Risk Management
Popular in Nutrition and Food Sciences
This 8 page Class Notes was uploaded by Regan Dougherty on Monday January 25, 2016. The Class Notes belongs to NHM 373 at University of Alabama - Tuscaloosa taught by Mr. Alvin Niuh in Winter 2016. Since its upload, it has received 28 views. For similar materials see Purchasing, Design, & Risk Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
Reviews for NHM373Mod2.pdf
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 01/25/16
Wednesday January 20 2016 NHM 373 Module 2 Diet and Menu Planning Diet things that we eat Therapeutic diet alterations in nutrients macro or micro in the diet Intended to treat disease or help manage a medical condition Must be ordered by a health professional dietitian physician etc to receive state reimbursement if applicable Characteristics prescribed by RD or MD followed for a specific time individualized to meet specific needs usually has some restrictionslimitations has a purpose improves poor condition or maintains a healthy condition may have a contraindication with medications may alter satiety taste and tolerance levels may change as condition improves or worsens Ex diabetic low sodium gluten free ReligiousLifestyle diets Vegetarian Religious Liberalized diet relaxation of a therapeutic diet Fad diet weight loss diet that becomes popular and they may fall out of favor Just because a diet is a fad diet does not mean that the diet is a failure Common Characteristics 39 quick fix Wednesday January 20 2016 too good to be true warnings eliminate one or more of the five food groups Nutrition Assessment Purpose to obtain verify and interpret data needed to identify nutritionrelated problems causes and significance It is an ongoing process assess and reassess Data is organized by 5 categories Foodnutrition history 39 measurements Medical tests biochemical data procedures Nutritionfocused findings Client history What is a Meal the food served and eaten at one time any of the occasions for eating food that occur by custom or habit at fixed times Meal Planning process of planning what you are going to serve for a certain amount of time organizing ingredients and recipes Meal Planning Objectives could be meal regulated by budget nutritious consider likes and dislikes of the people includes main food groups make meals in advance that can be frozen Principles of Meal Planning Wednesday January 20 2016 know how many people you will serve learn the best way to make meals with the equipment you have learn how to use equipment accomplish goals ex energy needs Meal Planning Management being able to maximize your food and minimize your spending Be an efficient buyer Buy what you need when you need it Some items are perishable and cannot be stored Buy the correct amount and quality Menu tells you what foods are offered Purpose communication tes patientsguests what is being served tes cooks what is being cooked tes purchaser what to buy control temperatures portions etc management can be used as a hiring tool Is the potential employee capable of fulfilling requirements set by the menu organization organize equipment time people staffing how many people need to work What is the skill level Ways to Categorize Menus Frequency cycle static same items offered every day singleuse Cycle menus are shorter in hospitals because patients do not generally stay for a long time Pricing method a la carte individually priced table d hote fixed price market price Time of a meal Wednesday January 20 2016 breakfast lunch dinner du jour of the day Purpose regular therapeutic special event Delivery style spoken written room service Degree of choice limited choices extensive many choices Influences on Food Choices cost what is available nutritional value time required for preparation convenience religion culture social media food preferences Menu Planning the process you go through to select purchase and prepare the food you will eat for a select period of time Menu Pattern following the same plan over a period of time Factors Affecting Menu Planning Customer Satisfaction Very important for healthcare facilities patients have options so facilities have to compete Consider physiological social psychological and therapeutic needs Influenced by Wednesday January 20 2016 seasonality management decisions Sociocultural customs values demographic characteristics These determine the products and services required Nutritional Influences Health Needs Dietary Guidelines for Americans Government Regulations menu labeling USDA school meals Healthy Diet foods from all the different food groups proportionality Eat more foods from the larger food groups variety moderation Portion vs Serving Portion the amount of food you choose to eat Serving standard amount used to help give advice about how much to eat or to identify how many calories and nutrients are in food Implications for Food Service provide several portion sizes allow customers to split an entree with others establish and follow standardized recipes Nutrition Labeling review how to read a food label Wednesday January 20 2016 Food Allergens 8 most common milk eggs fish crustacean shellfish tree nuts peanuts wheat soybeans See Ex 3 in textbook Labeling food as healthy Enriched vs Fortified enriched addition of nutrients lost during processing fortified addition of nutrients that were not present in significant amounts Aesthetic Factors What makes food appealing color items on the plate should not all be the samesimilar colors form variety temperature texture consistency flavor Management Decisions Physical factors storage preparation service Personnel constraints Does the staff know how to prepare the food item Wednesday January 20 2016 Food availability Seasonality impacts food cost and quality Type of production and service Budget limitations Menu Planner Who plans the menu customers food and beverage manager chef purchasing agent food controller dining room manager banquet manager In addition dietitian patientsresidents give suggestions of what to eat Steps in Menu Planning 1 Assign responsibility 2 Determine objectivespurpose general menu therapeutic menu etc 3 Get inputsuggestions 4 Copy of proposed menu 5 Reviewrevise proposed menu 6 Final copy for approval 7 Implementation upon approval Guidelines for Menu Planning Accuracy price portion size quantity appearance Wednesday January 20 2016 preparation style how it s cooked point of origin where is the food from
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'