FOOD SERVICE MANAGEMENT

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FOOD SERVICE MANAGEMENT

• TITLE VI NATIONAL TRAINING
• May 1-2, 2007
• Jo Ann Pegues RD., MPA

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OAA Requirements SEC. 330

• to reduce hunger and food insecurity
• promote socialization of older individuals
• Promote the health and well-being of older
  individuals byaccess to nutrition and other
  disease prevention health promotion
  servicesdelay onset of adverse health
  conditionsresulting from poor nutrition and
  inactivity

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THINGS YOU SHOULD KNOW

• The Older Americans Act
• Know Your Customers
• Health Status
• Disease that impact Elders
• Nutritional Requirements
• 2005 US Dietary Guidelines
• Sanitation Standards

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MANAGEMENT INVOLVES

• Menu Planning
• Food Purchasing
• Food Production
• Food Service
• Cost Control
• Sanitation and Safety

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MORE THAN A MEAL

• Quality
• Health Promotion and Disease Prevention
• Nutrition Education
• Physical Activity

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MEAL STANDARDS

• Provide meals that comply with the Dietary
  Guidelines for Americans and provide a minimum of
  33 1/3 of the daily recommended dietary
  allowance

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DIETARY GUIDELINESNine Focus Areas

• Adequate Nutrients within Calorie Needs
• Weight Management
• Physical Activity
• Food Groups to Encourage

• Fats
• Carbohydrates
• Sodium and Potassium
• Alcoholic Beverages
• Food Safety

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Adequate Nutrients within Calorie Needs

• Meet recommended intakes within energy needs by
  adopting a balanced eating pattern, such as the
  USDA Food Guide or the Dietary Approaches to Stop
  Hypertension (DASH) Eating Plan

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Weight Management

• Maintain body weight in a healthy range, balance
  calories from foods and beverages with calories
  expended.
• To prevent gradual weight gain over time, make
  small decreases in food and beverages and
  increase physical activity.

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• Key Recommendation of 2005 Dietary Guidelines
• Consume a sufficient amount of fruits and
  vegetables while staying within energy needs. Two
  cups of fruit and 2½ cups of vegetables per day
  are recommended for a reference 2,000-calorie
  intake, with higher or lower amounts depending on
  the calorie level.
• Consume 3 or more ounce-equivalents of
  whole-grain products per day, with the rest of
  the recommended grains coming from enriched or
  whole-grain products. In general, at least half
  the grains should come from whole grains.
• Consume 3 cups per day of fat-free or low-fat
  milk or equivalent milk products.

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PHYSICAL ACTIVITY

• To reduce the risk of chronic disease in
  adulthood Engage in at least 30 minutes of
  moderate-intensity physical activity, above usual
  activity, at work or home on most days of the
  week.
• To help manage body weight and prevent gradual,
  unhealthy body weight gain in adulthood Engage
  in approximately 60 minutes of moderate- to
  vigorous-intensity activity on most days of the
  week while not exceeding caloric intake
  requirements.
• To sustain weight loss in adulthood Participate
  in at least 60 to 90 minutes of daily
  moderate-intensity physical activity while not
  exceeding caloric intake requirements. Some
  people may need to consult with a healthcare
  provider before participating in this level of
  activity.

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FATS

• Consume less than 10 of calories from saturated
  fatty acids and less than 300 mg/day of
  cholesterol, and keep trans fatty acid
  consumption as low as possible.

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SODIUM POTASSIUM

• Aim to consume no more than 1500 mg of sodium per
  day, and meet the potassium recommendation
  (4700mg/day) with food.
• Choose and prepare foods with little salt. At
  the same time, consume potassium-rich foods, such
  as fruits and vegetables.

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DASH DEFINED

• Dietary
• Approaches
• Stop
• Hypertension

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WHY DOES DASH LOWER BLOOD PRESSURE

• Mineral Mix
• Calcium
• Potassium
• Magnesium

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COST CONTROLS

• Menu Planning
• Food Purchasing
• Food Preparation
• Food Service
• Portion Control
• Inventory

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MENU PLANNING

• Congregate Meals
• Home Delivered Meals

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PURCHASING

• Making wise choices

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FOOD PREPARATION

• Standardized Recipes

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FOOD SERVICE COSTS

• 35-45 Raw Food
• 25-35 Labor
• 20 Other
• Portion Control
• Inventory

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FOOD SERVICE COSTS

• Portion Control
• Inventory

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FOOD SAFETY

• To avoid microbial foodborne illnesses
• Clean hands, food contact surfaces, and fruits
  and vegetables. Meat and poultry should not be
  washed or rinsed.
• Separate raw, cleaned, and ready-to-eat foods
  while shopping, preparing, or storing foods.
• Cook foods to a safe temperature to kill
  microorganisms.
• Chill (refrigerate) perishable food promptly and
  defrost foods properly.

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SANITATION SAFETY

• The Danger Zone