Cs Training Nutri

8/14/2019 Cs Training Nutri

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Principles of Nutritionfor Menu Planning


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Lesson Objectives:

Explain the basic principles of the Dietary

Guidelines

Explain the Food Guide Pyramid Explain applications of Dietary

Guidelines and Food Guide Pyramid for

Navy menu planning

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Official Causes of Death

Today the actual causes of death in the US are:

tobacco

diet and activity patterns

alcohol

microbial agents

firearms

sexual behavior

motor vehicles, and illicit use of drugs

Diet and exercise are # 2 on the list. Diet is related to 5 of

the top 10 official causes of death.

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Ways to Reduce Risk of Disease

Research studies show the risk of chronic

disease and increase health and

performance/readiness can be reduced ifwe exercise, manage our stress, maintain

ideal body weight and maintain a healthy

diet low in fat, high in fiber and eat 9 or

more fruits and vegetables per day.

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Readiness

Health and nutrition have a direct impact

on readiness. In order to achieve peak

physical performance, a person must be inpeak physical condition. Health is a state

of total well-being, not just the absence of

disease.

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The Role of the CS

in Supporting Readiness

As a Culinary Specialist you must be able

to provide nutritious, well balanced meals

to your patrons. To accomplish ourmission, a basic knowledge of nutrition

principles is required. It is of vital

importance the we support the health and

fitness of our patrons.

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The science or study of balanced diet to

promote good health.

Importance of nutrition in menu planning: Good nutrition is one foundation of optimal

health and physical fitness

Good nutrition promotes health and

readiness of the crew

What is Nutrition?

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NAVSUP P-486, Chapter 3 and

Appendix J provide specific information

on the functions and sources of vitaminsand other nutrients.

NAVSUP P-486, Chapter 3

and Appendix J

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Food service is responsible for providing

healthy choices. The Dietary Guidelines

for Americans and the Food Guide Pyramidare guides for all CSs to refer to when menu

planning.

CNO Nutrition and

Weight Control Program

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The Food Guide Pyramid is based on moderation

and variety of all foods.

Foods are readily available in the supply system.

Emphasis is placed on personal responsibility for

choosing foods and the portion size.

Existing recipes have been revised to provide

lower amounts of salt, fat and calories.

New recipes have been developed to promote

healthier menus and provide flavor using herbs,

spices, broths and fruit juices.

CNO Nutrition and

Weight Control Program (contd)

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Creativity.

Eye for color combinations and shape.

P-486, Chapter 3.

All CSs CAN Write a Menu!!!

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Utilize Armed Forces Recipe Service (AFRS) 2003

recipe file (NAVSUP P-7)

Standards of Food Service (NAVSUPINST 4061.11

series) Appendix J of the P-486

Meat blocks

Frequency charts.

Acceptability factors Maximum use of seasonal and available food items.

Good use of color, variety and texture.

Skills Needed for the

Development of Healthy Menus

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5 Factors to Consider

When Menu Planning

Monetary allowance

Availability of food items

Personnel, equipment and storage facilities Aesthetic factors

Nutrition

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When Menu Planning

Monetary allowance

Lower fat meats are generally the least

expensive cuts

Meat is the highest priced menu component,

reducing portion size of meat to 3-4 oz will

reduce cost allowing more money for

healthier ingredients

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When Menu Planning

Availability of food items

Review of prime vendor catalog for the

availability of lower fat, lower sodium products

Seasonal availability of food items

Fresh produce properly handled has highest

concentration of vitamins and minerals

Foods in season have the best flavor andprice

Adds good variety

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When Menu Planning

Personnel, equipment and storage

facilities

Personnel

Crew preference

Personnel need to be trained

Function of crew and their mission

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When Menu Planning

Personnel, equipment and storage

facilities (cont)

Equipment

Plan menu by existing equipment

Be innovative:

steamer ideal for vegetables, if not

available consider deep fat fryertilt-braiser wonderful for added flavor

from browning and deglazing

charbroiler good for fat free cooking

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When Menu Planning

Personnel, equipment and storage facilities (cont)

Storage facilities

Accept your limitations, and work around them

Consider some of the ready packed produce, savestime and space (storage time less)

Develop menu using non-perishable and ration

dense foods for long underway periods

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When Menu Planning

Aesthetic factors

Most of the senses are used to enjoy a dining

experience (vision, smell, taste and touch)

Utilize produce to provide good colors and

variety as well as a wide range of nutrients

Good plate presentation goes a long way in

helping to merchandise healthy foods

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When Menu Planning

Nutrition

Why important?

Readiness

Health status at present time and in the

future

Mental well being

Guidelines

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The Dietary Guidelines are used Navy-wide

and state:

A. Aim for Fitness

(30 minutes x 3-5 days/week)

B. Build a Healthy Base

(FGP - Eat a majority of calories from the base

of the pyramid)C. Choose Sensibly

(All foods fit)

The Dietary Guidelines for Americans

and The Food Guide Pyramid

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Aim for Fitness - 30 minutes x 3-5 days/week

Weight Training

Stretching/flexibility Cardio (walking, running, biking)

Use stairs vs. escalator

Dont fight for closest parking space!



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Build a Healthy Base - (FGP - Eat a majority

of calories from the base of the pyramid)

Whole grains

Fruits and vegetables

Combine 3 food groups at all meals

Use AFRS recipes

Select healthy AFRS options at chow line

Offer 90/10 lean ground beef

Offer egg substitute

Offer low fat dairy products



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Choose Sensibly - All foods fit

Select and serve foods from all food groups

Do not eliminate food groups

Learn portion sizes

Refer to Appendix J, P-486 for nutrient

information

Balance the food you eat with physical activityto maintain weight



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These foods contain complex carbohydrates

and are good sources of fiber: Whole grain breads

Whole grain breakfast cereals and breads

Vegetables - offer 2 vegetables at lunch anddinner when possible (one non-starchyvegetable)

Dry beans and peas Fruits w/skins

Nuts and seeds



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Continued

Some benefits of dietary fiber are their role in

aiding in the prevention of colon cancer, heart

disease, diabetes and obesity.

Use sugars only in moderation.

Use salt and sodium in moderation.



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There are no good or bad foods.

The Dietary Guidelines and the FoodGuide Pyramid emphasize moderation,

variety and balance.

All Foods Fit!

Wrap Up

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Combining food groups is a simple, quick and

reliable method of judging a menus overall

nutritional quality.

Foods from each food group provides a balanceand a variety of nutrients.

Vegetable Group

Fruit Group

Breads and Cereal Group Milk and Cheese Group

Meat, Poultry, Fish and Bean Group

Fats

Basic Food Groups

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Summary

Following the Dietary Guidelines for

Americans will assist in developing

nutritious menus that will meet Navynutrition objectives.

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Any Questions?

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Test for Lesson 16

1. Is Health just an absence of disease?

2. Why it is important for a Culinary

Specialist to have a basic knowledge ofnutrition principles?

3. What Navy publication has specific

information on the functions and

sources of vitamins and other nutrients?

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Test for Lesson 16

4. What is the definition of Nutrition?

5. What are two guides that a CS can use

when menu planning?6. What are 5 factors to consider when

menu planning?

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Test for Lesson 16

7. What is the recommended portion size

for meat?

8. What are three pieces of equipmentideal for cooking?

9. What is the best way to merchandise

healthy foods?

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Test for Lesson 16

10. What are the 6 food groups as

presented in the Food Guide Pyramid?

11. When dieting, is it good to eliminateany of the food groups in order to lose

weight?

12. Why is fiber important?

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Test for Lesson 16

13. What are some examples of good

sources of fiber?

14. In the food guide pyramid, whereshould the majority of calories come

from?

15. Where should a Culinary Specialist go

to find the nutrient information for an

AFRS recipe?

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Test for Lesson 16

Turn in Answer Sheet now.

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Questions for Review

1. Is Health just an absence of disease?

2. Why it is important for a Culinary

Specialist to have a basic knowledge of

nutrition principles?

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No, Health is a state of total well-

being, not just the absence of disease.

A Culinary Specialist must be able to

provide nutritious, well balanced meals

to the patrons. To do this a basic

knowledge of nutrition principles is

required.


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3. What Navy publication has specific

information on the functions and sources

of vitamins and other nutrients?

4. What is the definition of Nutrition?

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NAVSUP P-486, Chapter 3 andAppendix J provide specific information

on the functions and sources of vitamins

and other nutrients.

Nutrition is the science or study of

balanced diet to promote good health.


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5. What are two guides that a CS can use

when menu planning?

6. What are 5 factors to consider when

menu planning?

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The Dietary Guidelines for Americans and

the Food Guide Pyramid are guides for allCSs to refer to when menu planning.

Monetary allowance; availability of food

items; personnel, equipment and storage

facilities; aesthetic factors; and nutrition.


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7. What is the recommended portion size

for meat?

8. What are three pieces of equipment idealfor cooking?

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3-4 oz.

Steamer ideal for vegetables; tilt-braiser

wonderful for added flavor from

browning, and deglazing; charbroiler

good for fat free cooking


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9. What is the best way to merchandise

healthy foods?

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Good plate presentation goes a long way

in helping to merchandise healthy

foods


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10. What are the 6 food groups as

presented in the Food Guide Pyramid?

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Vegetable Group Fruit Group

Breads and Cereal Group Milk and Cheese Group

Meat, Poultry, Fish and Bean Group Fats


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11. When dieting, is it good to eliminate

any of the food groups in order to lose

weight?

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Select and serve foods from all foodgroups

Do not eliminate food groups Learn portion sizes Balance the food you eat with physical

activity to maintain weight


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12. Why is fiber important?

13. What are some examples of good

sources of fiber?

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Some benefits of dietary fiber are their

role in aiding in the prevention of colon

cancer, heart disease, diabetes and

obesity

Whole grain breads, whole grainbreakfast cereals and breads, vegetables,dry beans and peas, fruits w/skins, nutsand seeds


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14. In the food guide pyramid, where should

the majority of calories come from?

15. Where should a Culinary Specialist go to

find the nutrient information for an AFRS

recipe?

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Build a Healthy Base - FGP - Eat a

majority of calories from the base of the

pyramid (whole grains, fruits, and

vegetables)

Refer to Appendix J, P-486 for nutrient

information


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Any Questions?

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