Carly deGrood, RD, CD

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• Presented By
• Carly deGrood, RD, CD
• Beth Cleary, RS
• Jason Williams, MBA, CDM
• Christine Berndt Althaus, RD, CD

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The Good, the bad, and the ugly

• Carly deGrood, RD, CD
• Registered Dietitian
• Group Health Cooperative

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OUTLINE

• The Basics
• Nutrition and Your Health
• The Good
• The Bad
• The Ugly
• Questions

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Nutrition and Your Health

• Weight and waistline management
• Disease Prevention
• 54 million people in the US have diabetes (ADA)
• Nearly a 1/3 of the adult US population have high
  cholesterol (AHA)
• A stroke occurs every 45 seconds or 700,000
  Americans per year (ASA)
• You feel better

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Nutrition and Your HealthCholesterol
Adapted from Jenkins et al Current Opinions in
Lipidology 2000
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Nutrition and Your HealthBlood Pressure
AADE 2007
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The Good

• Whole Grains
• Fruits and Vegetables
• MUFA
• Monounsaturated fats
• Omega 3 Fatty Acids

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The Good Whole Grains, Fruits and Vegetables

• Fiber
• improved bowel function, prevention and/or
  treatment of chronic health conditions, increases
  satiety.
• Goal 25-35 grams/day
• Whole Grains
• Fruits and Vegetables
• Antioxidants
• Vitamins and Minerals

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The Good Whole Grains

• Whole Grains
• Look for the 1st ingredient to say whole
• Examples of whole grains

Brown rice Bulgur Graham Flour Oatmeal Whole
Grain Whole Corn Whole Oats
Whole Rye Whole Wheat Wild Rice Crackers (ex.
Wasa, Ak-Mak, Kashi or Triscuits)
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The Good Fruits and Vegetables

• Goal 8-10 servings per day
• Fruit serving a small apple or orange (the size
  of a tennis ball), ½ a banana
• Vegetable serving ½ C cooked vegetables or 1 C
  of raw leafy vegetables

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The Good MUFA

• MUFA (monounsaturated fatty acids)
• They send your cholesterol numbers in the right
  direction
• Aim for 3-5 servings per day
• 5-6 olives
• 8-10 nuts
• 1 tsp of olive and canola
• 1/8 of an avocado
• 2 tsp peanut butter

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The Good Omega 3s

• Omega 3 Fatty Acids
• Heart healthy
• Fatty Fish (DHA and EPA) 12 oz/week
• Best source
• Salmon, Mackeral, Lake Trout, Herring, Sardines,
  Albacore Tuna
• Plant Sources (ALA)
• Soy foods, canola, walnut and flax seed oils
• Flax Seed Needs to be ground!
• 2 T/day

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The Bad

• Sodium
• Added Sugar

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The Bad Sodium

• Goal
• Non-hypertensive (
• Goal
• Hypertensive (120/80)
• High sodium sources include processed foods,
  canned goods, fast food
• 1 tsp of salt 2400 mg of sodium

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The Bad Sodium

• 1 C of soup 900-1000 mg
• ½ C of cottage cheese 460 mg
• 1 can of tuna 625 mg
• 1 inch cube of cheese 268 mg
• 1 hot dog 500-1000 mg
• 1 brat 700-1000 mg
• 1 pickle 700 mg
• 1 tsp soy sauce 350 mg

www.calorieking.com
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The Bad Added Sugar

• Does NOT include
• milk (lactose)
• fruit (fructose, sucrose), and
• Vegetables
• Includes
• table sugar (refined, processed sugars from cane,
  beet - sucrose)
• corn sugar (glucose), corn syrup
• high-fructose corn syrup
• sugars naturally present in fruit juices
• honey, molasses and maple syrup

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The Bad Added Sugar

• Sources include soft drinks, fruit drinks, candy,
  cakes, cookies, ice cream, yogurt, granola bars,
  cereals
• Goal Less than 10 of calories to come from
  added sugars.
• 40-48 grams of sugar per day
• 10-12 tsp/day

World Health Organization and FDA (Food Drug
Administration)
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The Ugly

• Saturated Fat
• Trans Fat

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The Ugly Saturated Fat

• Adversely affects serum cholesterol
• Solid at room temperature
• Animal derived
• Typical American diet contains 12-14 of total
  calories from saturated fat
• Sources include butter, cream, cheese, meat,
  bacon, hot dogs, baked products

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The Ugly Trans Fat

• Created through hydrogenation
• Increases shelf life
• Flavor stability
• Sources include partially hydrogenated oils, some
  margarines, baked and fried foods
• Increases LDL (the lousy cholesterol), lowers HDL
  (the healthy cholesterol)

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Last Minute Thoughts

• Shop the perimeter
• Moderation
• The magic diet does not exist
• Eat the plate method way
• The Food Guide Pyramid
• http//www.mypyramid.gov/

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The Plate Method
Fruit
Milk
Whole Grains
Protein
Vegetables
Healthy Fats
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The Food Guide Pyramid

• http//www.mypyramid.gov/

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• QUESTIONS?

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Food Safety What You DON'T Know
CAN
Hurt YOU!
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Alice Henneman, MS, RD
Joyce Jensen, REHS, CFSP
Lincoln-Lancaster County Health Dept.

• University of Nebraska-Lincoln Extension in
  Lancaster County

I wish Id known these things!
February 2007
Download this PowerPoint at http//lancaster.unl.e
du/food/myths.shtml
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10 Safety Myths

• Dont be myth- led!
• Following are the facts for 10 common food
  safety myths...

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Myth 1

• If it tastes O.K., it's safe to eat.

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Fact 1

• Dont counton these to tell you ifa food
  issafe to eat!

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Estimates of foodborne illnesses in the U.S.
each year

• 76 million peoplebecome ill

5,000 people die
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• Would this many people eat something if they
  thought it tasted, looked or smelled bad?

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Even if tasting would tell
Why risk getting sick?

• A tiny taste may not protect you.

As few as 10 bacteria could cause somefoodborne
illnesses, such as E. coli!
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Myth 2

• If you get sick from eating a food, it was from
  the last food you ate.

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Fact 2

• It can take ½ hour to6 weeks to become
  sickfrom unsafe foods.

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• You usually feel OK immediately after eating
  and become sick later.

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Myth 3

• The worst that could happen to you with a
  foodborne illness is an upset stomach.

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Fact 3

Diarrhea
Fever
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Myth 4

• If Ive never been sick from the food I prepare,
  I dont need to worry about feeding it to others.

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Fact 4

• Some people have a greater risk for foodborne
  illnesses.
• A food you can safely eat might make others
  sick.

Is the food safefor everyone at the table?
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People with a higher risk for foodborne illness
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Myth 5

• People never used to get sick from their food.

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Fact 5

• Many incidents of foodborne illness went
  undetected in the past.

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• Symptoms of nausea, vomiting, and diarrhea were
  often and still are blamed on the "flu."

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Foodborne illness vs. flu
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Bacteria have gotten stronger!
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• Our food now travels farther with more chances
  for contamination.

In days gone by, the chicken served at supper
may have been in the hen house at noon!
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Myth 6

• As long as Ileft the lid on a food that has set
  out too long, it is safe to eat.

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Fact 6
Though food may be safe after cooking, it may not
be safe later.
Just one bacteria in the food can double in 20
minutes!
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• How many bacteria will grow from one bacteria
  left at room temperature 7 hours?

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2,097,152!
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• Refrigerate perishable foods within two hours at
  a refrigerator temperature of 40F or lower.

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Myth 7

• If you let a food sit out more than two hours,
  you can make it safe by heating it really hot!

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Fact 7

• Some bacteria, such as staphylococcus (staph),
  produce toxins not destroyed by high cooking
  temperatures.

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Myth 8

• If a hamburger is brown in the middle, it is
  cooked to a safe internal temperature.

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Fact 8

• 1 out of 4 hamburgers turns brown before it has
  been cooked to a safe internal temperature.

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.pueblo.gsa.gov/cic_text/food/therm/rese
archfs.htm
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Which ground beef patty is cooked to a safe
internal temperature?
A
B
Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.pueblo.gsa.gov/cic_text/food/therm/rese
archfs.htm
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A
B
This is NOT a safely cooked hamburger. Though
brown inside, its undercooked.
This IS a safely cooked hamburger, (internal
temperature of 160ºF), even though pink inside.
Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.pueblo.gsa.gov/cic_text/food/therm/rese
archfs.htm
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• Research shows some ground beef patties look
  done at internal temperaturesas low as 135ºF.

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Cook to 160F
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Myth 9

• Meat and poultry should be washed before cooking.

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Fact 9

• Washing is NOT necessary or recommended.

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• Washing increasesthe danger of
  cross-contamination,spreading bacteriapresent
  on thesurface of meat andpoultry to
• ready-to-eat foods
• kitchen utensils
• counter surfaces.

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• Cooking meat and poultry to the recommended
  internal temperature will make them safe to eat.

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USDA Recommended Safe Minimum Internal
Temperatures

• Steaks Roasts - 145F
• Fish - 145F
• Pork - 160F
• Ground Beef - 160F
• Egg Dishes - 160F
• Chicken Breasts - 165F
• Whole Poultry - 165F

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Myth 10

• We shouldbe scared of eating almost everything!

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Fact 10

• ... the American food supply continues to be
  among the safest in the world.

Robert E. Brackett, Ph.D., Director, Center for
Food Safety and Applied Nutrition, Food and Drug
Administration, U.S. Department of Health and
Human Services, November 15, 2006 at
http//help.senate.gov/Hearings/2006_11_15/Bracke
tt.pdf
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I'm not afraid of storms, for I'm learning how to
sail my ship.

• Proper foodhandling helpsassure foodis safe
  to eat. 4 steps follow ...

Louisa May Alcott, Author
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Remember When in doubt ...
TOSS IT OUT!!!
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Implementation of an Institutional Food Safety
Plan

• Jason L. Williams, MBA, CDM
• Food Service Director
• Central Wisconsin Center

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Daily Food Related Activities

• Receiving deliveries
• Storage/Stocking of Deliveries
• Thawing of Frozen Foods
• Preparation of Raw Foods
• Cooking/Grilling/Baking
• Serving Food Items
• Delivering Food Items
• Cleaning Work Areas
• Washing Dishes
• Etc

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Food Hazards

• Harmful Bacteria, Molds, Parasites Viruses
  (Biological Hazards)
• Pesticides, Food Service Chemicals, Additives,
  Metals Toxins (Chemical Hazards)
• Glass fragments, bone pieces, metal shavings,
  toothpicks, jewelry, hair paper (Physical
  Hazards)

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Tools

• Standard Operating Procedures (SOPs)
• HACCP Plan
• Multitude of Others (such as work rules)
• ALL MUST BE ACCOMPANIED WITH TRAINING!!!!!!!!!!

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SOPs

• Standardized procedure that is a valuable
  training tool and a constant reminder to staff.
• Example
• Hand-washing procedures
• Illness Reporting
• Injury Reporting
• Personal Hygiene/Standard of Dress

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HACCP What is It?

• H Hazard
• A Analysis
• C Critical
• C Control
• P Point

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HACCP What is It? (cont)

• It is a systematic, preventive approach to
  food safety that addresses physical, chemical and
  biological hazards as a means of prevention
  rather than finished product inspection. It is
  used to identify potential food safety hazards,
  so that key actions, known as Critical Control
  Points (CCP's) can be taken to reduce or
  eliminate the risk of the hazards being realized.
  The system is used at all stages of food
  production and preparation processes.

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Flow of Food

• Essentially, HACCP begins by analyzing the flow
  of food, which is the path that food follows
  from receiving through serving, in an effort to
  determine where food hazards may occur.

Receiving
Cooking
Holding
Thawing
Storage
Serving
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7 Principle of HACCP

• Conduct a food safety hazard analysis.
• Identify the critical control points (CCPs).
• Establish critical limits for preventing food
  bourne illness.
• Establish monitoring procedures for control
  points.

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7 Principle of HACCP (cont)

• 5. Establish corrective action
• 6. Establish effective record keeping systems.
• 7. Establish procedures to verify that HACCP is
  working.

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Acknowledgements

• HACCP Implementation Your Recipe for Food
  Safety. By Brummmit Zenk
• Wisconsin Food Code ATCP 75 Appendix
• US Food and Drug Administration, Center for Food
  Safety and Applied Nutrition Website,
  www.cfsan.fda.gov/lrd/haccp.html

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Managing a Secure Food Supply

• Christine Berndt Althaus, RD, CD
• Dietetic Services Director
• Dept. of Corrections

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What Makes Correctional Food Service Unique?

• Lock up high risk ingredients yeast, fruit
  juice, sugar, spices
• Secured food service department, secured coolers,
  freezers, storerooms, locked carts
• Knifes are locked up, checked out, and tethered
  during use
• Locked controls on equipment

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What Makes Correctional Food Service Unique?

• Inspect I/M upon entering, leaving
• Contraband Weapons, Hooch
• Kitchen Searches
• Key Control
• No physical contact
• No personal chit chat
• Cannot give an I/M anything of value

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What Makes Correctional Food Service Unique?

• Inspect food delivery trucks
• More than 1 staff person at all times
• Good visibility in kitchen
• Mirrors, cameras, body alarms
• Count cans lids
• Lockdown Menus
• Gang activity

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Why Do We Do All This?

• Most disturbances begin in or near the kitchen

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Recipe for a Disturbance

• Large Numbers of People
• Food and Water Supply
• Weapons Supply
• Stir vigorously. Stir until trouble erupts.

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Divide ConquerDecentralized Food Service

• Multiple, small dining rooms
• Send just one meal at a time
• No stockpiling
• Limited serving utensils, thermometers
• Blind Feeding
• Continual supervision

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Security Measures Food

• Corrections Food Security
• Food Biosecurity Impacts ALL FS

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What is Food Biosecurity?

• The protection from the deliberate introduction
  of a dangerous substance into food.
• It may be perpetrated at any level in the food
  chain by an organized terrorist group, a lone
  "copy cat" individual or the result of criminal
  activity.
• Attacks are usually focused on a food commodity,
  process, company or business. The agent may be
  biological or chemical and may cause severe
  public health consequences.

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Food Biosecurity

• Protection from INTENTIONAL contamination
• See School Food Biosecurity Self Assessment
  Checklist at
• http//dpi.wi.gov/fns/doc/sch_bio_chklst.doc