Transcript The Restaurant Manager and Nutrition

The Restaurant Manager and
Nutrition
• There is an increased concern about health and wellbeing today.
• More meals are being consumed away from home.
• Lifestyle changes have increasingly emphasized
nutritional issues.
• Restaurant managers should be concerned about
nutrition in their own lives.
• Many guests are attracted to restaurants with
nutritional food alternatives.
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Benefits of a Nutrition Emphasis
• The industry benefits: many persons have a
negative stereotype about unhealthy restaurant
meals.
• The restaurant benefits: nutrition can be
emphasized without significant/costly changes
in operating procedures.
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Carbohydrates
Function in Body
Number of calories
per gram of
nutrients
Oxidized (“burned”)
for energy and
warmth; excess stored
as glycogen (a
storage form of
glucose which is a
sugar) and fat
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Good Sources of
Nutrients
Plant sources including
cereal grains, legumes (for
example, peas and beans)
and starch (roots/tubers
such as potatoes)
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Proteins
Function in Body
Number of
calories per gram
of nutrients
Build/rebuild cells,
tissues, bones and
muscles. Primary
component of
blood, lymph fluids,
enzymes, hormones
and numerous other
body materials.
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Good Sources of Nutrients
Meats, fish, poultry, eggs, milk
and other dairy products
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Lipids (Fats and Oils)
Function in Body
Number of calories
per gram of nutrients
Provide energy, carry
fat-soluble vitamins,
keeps body warm,
comprise part of cell
membranes and
helps to pad/support
organs
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Good Sources of
Nutrients
Meat and meat products,
dairy products including
milk, cheese, butter and
cream and nuts
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Fat-Soluble Vitamins
Vitamin
Functions in Body
Good Sources
Vitamin A
Helps maintain the skin and the
body's mucous membranes;
helps with vision.
Natural sources include liver, egg yolks
and dairy products; some foods (skim
milk and margarine, for example) are
fortified (supplemented) with Vitamin
A. Many fruits and vegetables are also
good sources.
Vitamin D
Helps in maintaining strong
bones and teeth.
Natural sources are few but include
eggs and liver. Milk is usually fortified
(supplemented) with Vitamin D. It is
also made in the body when the skin is
exposed to sunlight.
Vitamin E
Helps protect the body against
harmful internal reactions and
maintains cell membranes.
Commonly found in many foods.
Vitamin K
Helps in the blood clotting
process.
Leafy green vegetables and milk.
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Water-Soluble Vitamins
Vitamin
Functions in Body
Good Sources
Vitamin B - Thiamine
Provides energy to cells.
Cereal grains, organ and lean meats,
legumes, seeds, nuts, fruits and
vegetables.
Vitamin B - Riboflavin
Active in body reactions
which release energy;
helps to maintain healthy
skin.
Milk and milk products, meats, eggs,
fish, poultry and leafy green
vegetables. Rice, cereals, pasta and
other products are often enriched with
riboflavin.
Vitamin B - Niacin
Active in body reactions
which release energy.
Meats and peanuts, pasta and breads.
Many ready-to-eat cereals are fortified
with niacin.
Vitamin B – Biotin
Involved in reactions
Organ meats, chicken, yeast, eggs,
involving amino acids,
milk, most fresh vegetables and some
proteins, carbohydrates and fruits.
fats and is essential to
produce energy.
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(More) Water-Soluble vitamins
Vitamin
Functions in Body
Vitamin B Pantothenic Acid
Helps convert carbohydrates to
energy; involved in the production
of cholesterol, chlorine, some fatty
acids and red blood cells.
Organ meats, whole grain
cereals, egg yolks and milk.
Vitamin B6
Active in protein metabolism.
Meats and meat products;
chicken, fish, avocados and
eggs. Unmilled rice, soybeans,
oats, whole wheat products
and some types of nuts.
Vitamin B12
Involved in cell division and
reactions involving amino acids.
Meats, eggs, and milk/milk
products.
Vitamin B Folacin
Involved with conversion of
carbon substances in the body;
involved in making blood.
Green leafy vegetables,
vegetables, liver and legumes.
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Good Sources
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Major Minerals
Major Minerals
Functions in Body
Good Sources
Calcium
Builds/maintains bones/teeth; helps with
muscle function/tone; helps produce
blood/other fluids; helps the body to
maintain the correct body pH
Milk and its by-products,
molasses, leafy green
vegetables, broccoli and
citrus fruits
Phosphorous
Helps make strong bones and teeth; helps
release energy and forms necessary body
fluids
Milk, vegetables and meat
Sulfur
Helps make hard protein substances such as
hair and finger nails
Present in many high
protein-containing foods
Potassium
Helps with muscle function
Meat, fish, poultry, fruits and
vegetables and whole-grain
cereals
Sodium
Helps regulate the body's pH level.
Involved with nerve transfer, muscle
contraction/ relaxation and helps control the
amount of fluid in the body
Cured meats, cheese, pickles,
sauerkraut and a wide variety
of snack and other foods
Magnesium
Plays a role in a wide range of body
processes
Nuts, legumes, seafood and
unmilled grains
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Trace Minerals
Minor Minerals
Functions in Body
Good Sources
Iron
Used to make blood cells
Meats, eggs, vegetables, legumes, organ
meats and fortified/ enriched cereals
Zinc
Involved in the release of energy and helps with
some enzyme functions
Meats and cereals
Iodine
Helps prevent certain types of mental retardation
and enlargement of the thyroid gland (which
manufactures thyroxine)
Seafood and salt fortified with iodine
Selenium
Helps prevent cell structure damage
Seafoods, some organ meats and some other
meats
Copper
Assists in production of blood; helps the body
utilize Vitamin C; influences the cardiovascular
and normal body immune functions
Clams, oysters, cereals, nuts, legumes, liver
and shellfish
Manganese
Helps release energy and releases amino acids
from food; used to manufacture cholesterol, bile
and fatty acids
Whole-grain cereals, nuts, organ meats,
legumes, coffee, cocoa and tea
Flourine
Helps strengthen bones/teeth
Tea and fish such as sardines which are
consumed with the bones. Many
communities add flourine to the public water
supply.
Chromium
Helps the body use glucose
Whole-grain cereals, vegetables and fruits,
meats, cheeses and peanuts
Molybdenum
Helps with several body reactions
Milk, beans, breads and cereals
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Water
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Water is an essential element in all body tissues.
More than 1/2 of the human body is made of water.
Most chemical reactions that take place in the body occur in
the presence of water.
Nutrients are dissolved in water to allow them to pass
through the walls of the intestines.
Water has other purposes;
– It is the medium within which energy is created.
– It carries waste from the body.
– It helps regulate body temperature.
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It serves as a lubricant to move materials.
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Recommendations for Revised Dietary
Guidelines
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Adequate Nutrients Within Calorie Needs
Weight Management
Physical Activity
Encourage Specific Food Groups
Dietary Fats
Dietary Carbohydrates
Dietary Sodium and Potassium
Alcoholic Beverages
Food Safety
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Menu Design
Three options for nutrition-emphasis:
• Place nutritious items in a separate section of the
menu.
• Intersperse nutritional alternatives with other items in
the same category; mark them with a symbol to
suggest a nutritional feature.
• Make a generic statement that the restaurant attempts
to recognize nutritional concerns when guests discuss
them with service staff.
Restaurant Operations Management: Principles and Practices
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Menu Design: Be Careful
• Nutritional claims must be truthful.
• Be careful about specifying nutritional
detail (for example, number of fat
grams).
• There are technical definitions for terms
such as “Fat-free” and “Low-fat.”
Restaurant Operations Management: Principles and Practices
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© 2006 Pearson Education, Inc.
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Purchasing and Nutrition
Several purchasing decisions impact nutrition:
• Quantity of food to purchase
• Food quality
• Types of food to purchase
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Nutrition Label Information
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Nutrition Concerns During
Receiving and Storing
• Check incoming products against the purchase
specification to assure that the correct quality is
received.
• Move products to proper storage areas quickly
• Maintain proper storage temperatures.
– Dry storage --- 50oF – 70oF (10oC – 21.1oC)
– Refrigerated storage --- Less than 41oF (5oC)
– Frozen storage --- Below 00F (-17.8oC)
Restaurant Operations Management: Principles and Practices
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OH – 4.17
Standard Recipes and Nutrition
Every ingredient in every recipe can be
examined to see if:
• It is needed.
• It can be replaced by a comparable (more
nutritious) ingredient.
• It can be reduced in quantity.
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Nutrition and Preparation
Suggestions
• Reduce cholesterol by using egg whites.
• Reduce the amount of fat in baking recipes.
• Use vegetable shortening rather than butter/lard as
shortening.
• Substitute skim, low-fat and non-fat dairy products for heavy
cream/whole milk.
• Use low-fat spreads, jellies and jams in dessert recipes.
• Sweeten food items with vanilla or other extracts/spices
instead of sugar.
• Consider baked or poached fruits for dessert selections.
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Back-of-House Nutrition Training
• Knowing the menu.
• Learning important purchasing, storing and issuing
procedures.
• Following standard recipes.
• Being able to recognize quality food ingredients.
• Learning details about how to handle ingredients
during food preparation.
• Learning to share creative ideas.
• Recognizing that each standard recipe is a training
tool.
Restaurant Operations Management: Principles and Practices
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© 2006 Pearson Education, Inc.
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Front-of-House Nutrition Training
• Product information.
• Knowledge of substitutions.
• Promotion of nutritional alternatives during
suggestive selling.
• Learn to listen carefully and “read” guest
preferences.
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 4.21
The Guests and Nutritious Meals
• Restaurants can add nutrition-related information to their
websites.
• The manager should assume responsibility to help service
staff learn about nutrition.
• The menu should be planned/designed to inform guests
about nutrition alternatives.
• Production staff should be trained to consistently deliver the
menu’s nutrition promises.
• Properly designed menus can anticipate and address the
guests’ most frequent nutrition-related questions.
• Service staff should ask production personnel about
questions they cannot answer.
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 4.22