Nutrition for the Foodservice Professional

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Nutrition for the Foodservice Professional

• Using Dietary Recommendations, Food Guides, and
  Food Labels to Plan Menus

Virginia Stipp Lawrence, MHM
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Welcome!

• Questions from Last Week?
• Reminders
• Topic Presentations Begin Next Week

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Dietary Recommendations and Food Guides

• Dietary recommendations Guidelines that discuss
  specific foods and food groups to eat for optimal
  health. Dietary Guidelines for Americans
• Food guides Guidelines that tell us the kinds
  of amounts of foods that constitute a
  nutritionally adequate diet, based on dietary
  recommendations. Food Guide Pyramid

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Dietary Guidelines for Americans

• Aim for Fitness
• Aim for a healthy
• weight.
• Be physically
• active each day.

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Dietary Guidelines for Americans

• Build a Healthy Base
• Let the Pyramid guide your food choices.
• Choose a variety of grains daily, especially
  whole grains.
• Choose a variety of fruits and vegetables daily.
• Keep food safe to eat.

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Dietary Guidelines for Americans

• Choose Sensibly
• Choose a diet low in saturated fat and
  cholesterol and moderate in total fat.
• Choose beverages and foods to moderate your
  intake of sugars.
• Choose and prepare foods with less salt.
• Drink alcoholic beverages in moderation.

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The Food Guide Pyramid
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Nutritional Goals of Food Pyramid

• Energy Provide 1,300 to 3,000 kcal.
• Protein, vitamins, and minerals Provide 100 of
  DRI.
• Fiber Increase intake.
• Total fat Limit to 30 or less of kcal.
• Saturated fat Limit to less than 10 of kcal.
• Cholesterol Limit to 300 mg or less.
• Sodium Limit to 2,400 mg or less.

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Key Concepts of Food Pyramid
Variety Proportionality Moderation
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Number of Servings

• 1600 kcal 2200 kcal 2800 kcal
• Bread Group 6 9 11
• Fruit Group 2 3 4
• Veggie Group 3 4 5
• Meat Group 5 oz 6 oz.
  7 oz.
• Milk Group 2-3 2-3 2-3
• Total fat (g) 53 73 93
• Total added
• sugars (tsp) 6 12 18

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Food Pyramid Serving Sizes

• Bread, Cereal, Rice, Pasta Group
• 1 slice of bread
• ½ hamburger bun or English muffin
• Small roll, biscuit, or muffin
• 5 to 6 small or 3 to 4 large crackers
• ½ cup cooked cereal, rice, or pasta
• 1 ounce ready-to-eat cereal

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Food Pyramid Serving Sizes

• Fruit Group
• A whole fruit such as a medium apple, banana, or
  oragne
• A grapefruit half
• A melon wedge
• ¾ cup juice
• ½ cup berries
• ½ cup chopped, cooked, or canned fruit
• ¼ cup dried fruit

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Food Pyramid Serving Sizes

• Vegetable Group
• ½ cup cooked vegetables
• ½ cup chopped raw vegetables
• 1 cup leafy raw vegetables, such as lettuce or
  spinach
• ¾ cup vegetable juice

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Food Pyramid Serving Sizes

• Meat, Poultry, Fish, Dry Beans and Peas, Eggs,
  and Nut Group
• Amounts should total 5 to 7 ounces of cooked lean
  meat, poultry without skin, or fish per day.
• Count 1 egg, ½ cup cooked beans, or 2 tablespoons
  peanut butter as 1 ounce of meat.

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Food Pyramid Serving Sizes

• Milk, Yogurt, Cheese Group
• 1 cup milk
• 8 ounces yogurt
• 1-1/2 ounces natural cheese
• 2 ounces process cheese (such as American cheese)

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Planning Menus Using the Food Guide Pyramid

• Does a days menu on the average provide at least
  the lower number of servings?
• Does the menu have 2 or more servings of
  whole-grain breads and cereals each day?
• Does the menu include several servings of each of
  the vegetable subgroups each week?
• Do most vegetables and fruits have their skins
  and seeds?
• Are foods high in fat, sugar, /or sodium
  balanced with choices lower in these nutrients?

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An Adaptation of the Pyramid
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Food Labels
Required on Labels Food Name Ingredient List Net
weight Name and address of manufacturer Nutrition
Facts
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Nutrition Facts
Daily Value A set of nutrient-intake values
developed by the Food and Drug Administration
used as a reference for expressing nutrient
content on nutrition labels.
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Nutrient Content Claims

• Claims on food labels about the nutrient
  composition of a food.
• Regulated by the FDA.
• Examples
• Low calorie 40 kcal or less
• Low fat 3 grams or less of fat
• High in.. 20 or more of Daily Value
• Healthy Low in fat and saturated fat, contains
  no more than20 of DV for sodium and cholesterol,
  contains at least 10 of DV for 1 of the
  following vitamin A or C, calcium, iron,
  protein, fiber

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Health Claims

• Claims on food labels that state certain foods or
  food substances as part of an overall healthy
  diet may reduce the risk of certain diseases.
  Must be approved by FDA.
• Example Diets low in sodium may reduce the
  risk of high blood pressure, a disease associated
  with many factors.
• This claim may be put on foods that meet the
  criteria for low sodium (140 mg sodium or less).

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Portion Size Comparisons

• Portion sizes in the Food Guide Pyramid do not
  always match the serving sizes on food labels.
  Food labels allow consumers to compare the
  nutrients in two products.
• Portion sizes in the US have been steadily
  increasing.

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Questions?
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Next Week
Sugar