Menu Planning At National Sports Council: For Youth Sports

Mohalijah Mohd Ali Head of Food Service Unit

National Sports Council of Malaysia

National Sports Council

• Intro

• NSC Objectives:-

: To produce world champion athletes

: To provide required support services, i.e training programs, competitions

: and facilities – sports venues and accommodations

Facilities – Sporting Venues, Accommodation

NSC Athlete’s Cafe

• Started operation on July 11th,2005

• Can accommodate 200 pax at one time,

with average time of 30 min/round

• Age/race/gender/sports

Athletes

Athletes • Energy requirement varies individually

Type of Sports • Aesthetic sports vs Weight Category vs Endurance

Body Composition - body weight, body mass & skinfold

Different sports, different energy & nutrient requirement – intensity &

duration of physical activity

Stage of Competition

• Pre, during , post training/competition – different dietary intake for different objectives

• In a study with hockey players, food choice during competition - health beliefs & effects of diet in performance, compared with taste during the off-season (Ryan Smart & Bisogni 2001)

• During tapering, athletes concerned about weight gain, eat much less & often follow extremely low-fat diets.

• A healthy diet is vital for athletes’ overall health and athletic performance.

• HOWEVER, for young athletes, it's even more essential. The human body goes through a tremendous period of growth from puberty through the young adult years.

• Organs develop, the body grows taller and more broad, and systems in the body, such as the reproductive system, begin to

take full form.

• That's why it's essential during this transition period to fuel the body with the proper balance of nutrition in order to help these processes along.

That goes double for athletes at this age who are

expending a tremendous amount of calories and energy

to keep up with their sports activities.

• Young athletes need as many as 2,000 to 5,000 calories per day to meet the nutritional needs based on their level of physical activity

• These calories should come from a variety of nutritionally dense foods, such as grains, vegetables, fruits and dairy products. Lean protein sources, such as meat and soy products, are also an important part of a well-balanced diet.

• Calcium and iron are particularly important , include leafy vegetables, milk, iron-fortified cereals and lean meats in daily menu

Goal:

To offer variety, tasty and nutritional balance

in conducive food service setting

To educate athletes on healthful food

selection for sports performance

To educate and familiarize athletes to food

while traveling and competing overseas

Let’s go back to BASIC!!

Menu Planning……

Menu 30 Days Cycle

Meal Time

Breakfast 6.30 - 10.30 am

Lunch 12.00 - 2.00 pm

Afternoon Tea 3.00 - 4.00 pm

Dinner 6.30 - 9.00 pm

Soup & Salad

Bread & Pastry

Western Cuisine

Asian Cuisine

Fruits & Desserts

Beverage – Hot & Cold

• Breakfast (6.30 – 10.30 am)

Kaunter Minuman (sejuk & panas)

Bijirin

Asian Cuisine (Breakfast)

Western Cuisine (Breakfast)

Bread & Pastry (Breakfast)

Salad Bar (Breakfast)

Fruits & Desserts (Breakfast)

Egg Station (Breakfast)

• Lunch (12.00 – 2.00 pm)

Kaunter Asia

Dinner (6.30 – 9.00 pm)

Asian Cuisine

Western Cuisine

Bread & Pastry

Salad & Soup

Fruits & Desserts Beverage – Juice &

Cordial

• Afternoon Tea (3.00 - 4.00 pm)

Beverage – Hot & Cold Fruits

Bread & Pastry

SPECIAL ITEM OF THE DAY – WAFFLE/BAGEL (EVERY TUESDAY & THURSDAY (BREAKFAST – WEEK 1 & 3)

SPECIAL ITEM OF THE DAY – TRADITIONAL KUIH (EVERY MONDAY/ WEDNESDAY (LUNCH) – WEEK 2 & 4)

FOOD & BEVERAGE PROMOTION CALENDAR 2013

FOOD & BEVERAGE PROMOTION CALENDAR 2013

June

Local Desserts And

Pastry Promotion

Special Fruit Of The Day –

Pomelo

Special Drinks Of The Day 2

July

Ramadhan Buffet

August

Eidul Fitr Food Promotion

Special Fruit Of The Day –

Rambutan

May

Cold Cuts & Terrine

Promotion

January

Cheese in Dessert

Promotion

March

February

Chinese New Year Food

Promotion

Special Fruit Of The Day –

Mandarin Oranges

April

Varieties Of Noodles

Promotion

Special Fruit Of The Day –

Mango

Special Drinks Of The Day 1

October

Deepavali Food Promotion

Special Fruit Of The Day –

Mangosteen

November

Myanmar Food Promotion

(SEA Games)

December

Christmas Eve Food

Promotion

Special Fruit Of The Day –

Grapes

Special Drinks Of The Day 4

September

Special Drinks Of The Day 3

CHEESE IN DESSERT PROMOTION (7, 9 & 11 JANUARY 2013)

Chilled Mango Cheese Cake

Cottage Cheese Pudding

Tiramisu

Blueberry Cheese Tart

Blueberry Cream Cheese Pudding

Chocolate Cheese Tart

CHINESE NEW YEAR FOOD PROMOTION (4 & 6 FEBRUARY 2013)

Yee Sang with Condiments

Traditional Chinese Cookies

Wrapped Chicken with Mushroom

Mandarin Oranges

4 Seasons Platter

Seafood Vegetable Cabbage Roll

Shanghai Noodle Stall

VARIETIES OF NOODLES PROMOTION (15, 17 & 19 APRIL 2013)

Bakso Mee Condiments

Penang Char KwayTeow

Mee/Mee Hoon Soup Utara

Bakso Mee

Fried Mee Mamak Style

SPECIAL DRINKS PROMOTION (17 APRIL 2013)

Strawberry Orange Smoothies

COLD CUTS & TERRINE PROMOTION (20 & 22 MAY 2013)

Assorted Cold Cuts

Poached Garoupa &

Lemon Terrine

Mediterranean Seafood Terrine

Chicken Terrine with Pistachios

and Dried Cherry

Lamb Loin Roulade

DESSERT AND PASTRY PROMOTION (10, 12 & 14 JUNE 2013)

Assorted Doughnuts

Assorted Cakes

Services

Continuous in-house education (food tag with nutrient

content, pamphlet, table-top, poster, cooking class)

Special food request: athletes with special needs

(vegetarian, pre-competition diet, diabetic/high

BP/kidney problem), take away – special arrangement

by in-house dietitian)

Catering for in-house events/visiting guests

Provision of nutrition information in the eating environment influences point-of-choice food selection

(Mayer et al. 1989; Seymour et al. 2004)

FOOD SERVICE UNIT

HONG KONG PORRIDGE WITH CONDIMENTS

Serving size: 4 scoops (330 g)

Energy : 265 kcal

Carbohydrate : 42 g

Protein : 14 g

Fat : 4 g

Food Tag

Nutrition Education

• Table Top

• Posters

Weighing Scale