Download Fuel`em up to learn

FUEL’EM UP TO LEARN
CAMILLE KORENEK, MA, RD, LD &MELISSA SCHRADER, MS, RD, LD
DEPARTMENT OF HOUSING AND DINING SERVICES
KANSAS STATE UNIVERSITY
OBJECTIVES
• Review the newest literature on good nutrition at
breakfast.
• Introduce K-State’s AYCTE Nutrition Now Build a
Better Breakfast Bar concept.
• Explain item selection and the contributions to
better nutrition and special diets.
• Share purchasing strategies, cost controls, and
marketing information.
• Discuss the unforeseen struggles and surprises of the
breakfast bar concept.
LEARNING OUTCOMES
• As a result of attending this presentation, you will be
able to:
• Understand what nutrients comprise a nutrient-rich
breakfast and the importance of each to overall better
health.
• Create a “healthy breakfast bar” concept with
consideration to clientele, procurement, cost controls, and
marketing.
• Be aware of potential struggles and surprises.
THE LINK BETWEEN GOOD
NUTRITION AND BREAKFAST
FUEL’EM UP TO LEARN
WHY “BREAK THE FAST”?
A SHORT LESSON IN METABOLISM
• Glucose = Simple sugar and energy source for our
body. All carbohydrates (except fiber) are
converted to glucose by the body.
• Insulin = Hormone present in the blood stream and
released in response to an increase in blood
glucose
• Glucagon = Hormone present in the blood stream
and released in response to decreasing blood
glucose.
WHAT’S GOING ON WHEN WE SLEEP?
• Repair of tissue.
• Glucagon
• Hormone directing glucose production from lipids and
amino acids thus raising blood.
• Present in a fasting state (sleeping at night)
• “Break the Fast”
CONSEQUENCES OF SKIPPING
BREAKFAST
• Health
• High correlation with obesity
• Increased compulsiveness for high sugar/carbohydrate
snacks
• Increased likelihood of heart disease
• Increased illness
• Behavioral
• Increased Irritability
• Decreased motivation
CONSEQUENCES OF SKIPPING
BREAKFAST
• Intellectual
• Decreased short term memory found in young people and
adults, especially women
• Decreased cognition and concentration
• Decreased overall academic achievement
SO WHY IS BREAKFAST SKIPPED?
• “I’m not hungry”
• “I don’t have time”
• “I don’t like breakfast food”
• “I don’t want to eat”
2010 DIETARY GUIDELINES
• Calorie balance to achieve a healthy weight
• Focus on consuming nutrient-dense foods and
beverages.
• Increase consumption of:
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Fruits and Vegetables of all colors
Whole grains
Fat-free and low-fat dairy products
Lean proteins from all sources
Seafood
Potassium, dietary fiber, calcium, and vitamin D
Unsaturated fats
2010 DIETARY GUIDELINES
• Decrease consumption of:
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Sodium to less than 2300 mg/day
Saturated fat
Cholesterol
Trans fat
High fat, high sugar foods
Refined grains (example: white flour)
Alcohol (women= 1 drink/day; men= 2 drink/day)
• Build healthy eating patterns
Support MyPlate on Campus:
Food Service
*Provide healthy meal options
on campus.
*Provide nutrition information
for meal options in dining halls.
*Work with MyPlate On
Campus Ambassadors to
market healthy options to
students.
*Offer healthy cooking
demonstrations or recipe and
cooking competitions on
campus.
BREAKFAST BAR CONCEPT
BUILDING IN GOOD HEALTH
2010 DIETARY GUIDELINES
BREAKFAST-BAR STYLE
• Focus on consuming nutrient-dense foods and
beverages.
• Increase consumption of:
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Fruits and Vegetables of all colors
Whole grains
Fat-free and low-fat dairy products
Lean proteins from all sources
Seafood
Potassium, dietary fiber, calcium, and vitamin D
Unsaturated fats
• Build healthy eating patterns
OUR MISSION TO BUILD A BETTER
BREAKFAST
• Balance of nutrients should be represented
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Lean proteins
Low-fat dairy
“Wise” carbohydrates
Whole grains
Unsaturated fats
HEALTHY BREAKFAST BAR
DECISION #1
• Evaluate current menu items that fit the criteria and
current merchandizing.
• Currently:
• Fat-free and Low-fat milk and some yogurt
• Whole grain cold breakfast cereals
• A seasonal fresh fruit and canned fruit
HEALTHY BREAKFAST BAR
DECISION #2
• Identify your deficiencies both in the guidelines you
determine and by customer comments.
• We felt our breakfast lacked:
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Lean proteins
Whole grains (hot)
Unsaturated fats
Fruit choices
Natural sugar and low sugar choices
HEALTHY BREAKFAST BAR
DECISION #3
• Brainstorm additional menu items based on your
customer preferences and then compare your
guidelines. Do your items fit the concept
guidelines? What’s missing to complete the
concept?
• We brainstormed:
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Oatmeal (whole grains)
Craisins and other dried fruit (flavor variety and toppings)
Nuts (unsaturated fats)
Frozen berries (more fruits! )
Hardboiled eggs (lean protein)
HEALTHY BREAKFAST BAR
DECISION #4
• Get specific!
• Contact vendors for item availability and pricing
• Big sourcing challenges:
• Ground flax seed
• Greek yogurt
• Less sugar fruited yogurt
NUTRITION NOW BUILD A
BETTER BREAKFAST BAR
T H E K - S T A T E WA Y
OUR DAILY OFFERINGS
• Hot breakfast concept
• Low-fat dairy
• Fruited yogurt, Greek yogurt, Vanilla Light and Fit
• Low-fat Shredded American cheese
• Fat-free cottage cheese
• Fruits
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Canned, frozen and two seasonal fresh
Sugar-free applesauce
Raisins, craisins, and banana chips
Picante sauce
Shredded, unsweetened coconut
OUR DAILY OFFERINGS
• Lean Proteins
• Cold, hard cooked eggs in shell
• Unsaturated Fats
• Walnuts (omega 3 fatty acids) or pecans
• Sunflower seeds
• Sliced almonds
• Whole Grains
• Oatmeal
• Granola (homemade with oatmeal, almonds,
honey)
• Cold cereals (mostly whole-grain formulations)
• Nutritionally, Non-contributing
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Hot cereal (rotating)
Brown sugar
Honey
Chocolate chips
EXAMPLE
DIAGRAM
ROLE IN MEETING CUSTOMER NEEDS
• Vegans – can have cold cereal, hot cereal of the
day, or oatmeal with nuts and fruit to meet their
needs.
• Lacto-ovo vegetarians
• Students involved in athletic training
• Lowfat
• Low carbohydrate
• High protein
• Gluten intolerant/gluten free diets
• International Students
COST CONSIDERATIONS AND
CONTROLS
• Balancing low and high cost items while meeting
nutritional goals
• Selecting items in a less expensive form while still
meeting quality standards (pecan pieces instead of
halves)
• Selecting items with similar nutritional value that are
lower in price
• Use current distribution channels
COST CONTROLS
• Appropriately-sized serving
bowls, spoons, and tongs.
• Cutting all fresh fruit instead of
serving whole pieces (ex.
Halved bananas)
• Purchasing
• Seasonal fresh fruits
• Distribution channels
• Bid buying
COST ANALYSIS
• Cost analysis student dietitian project
• Four day (Monday-Thursday) analysis of actual
consumption by total breakfast customers.
• Item usage was tracked by weight, converted to servings,
and entered into Computrition to determine daily total food
cost.
• Average food cost/person = $0.22
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Monday: $0.23
Tuesday: $0.21
Wednesday: $.24
Thursday: $0.21
• Food Cost Percentage: 13.3% of total revenue
• Project Limitation: only 4 days of data were obtained.
MARKETING
• Branded concept
• Signage with compete nutrition information
• Merchandizing of items to maximize appeal
CUSTOMER FEEDBACK
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Breakfast bar users surveyed
Average use per student was 5-7 days/week
227 usable customer surveys
When asked about how the B4 met the following needs
of each customer, they reported:
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70% eating variety of foods
53% consuming healthy fats
27% consuming lean protein
41% making lower calorie choices
6% following a vegan diet
73% increasing fruit intake
27% increasing low-fat dairy intake
48% availability of healthy toppings
30% increasing fiber intake
CUSTOMER FEEDBACK
• 92% of customers agreed or strongly agreed the bar
should be continued.
• To Quote:
“I don’t even go through the hot breakfast line. My whole
breakfast comes from the B4”
“Big improvement from last year”
“Fruit is awesome!”
“It has everything I need for a healthy breakfast”
“Love it!”
CHALLENGES!
• Lack of variety of seasonal fruit in
winter
• Expiration of fat free cottage cheese
and lowfat shredded American
cheese due to low consumption
• Quality of bulk Greek yogurt
• On going food safety education
especially with international students
• Sourcing smaller pieces of dried fruit
like apricots for cost containment and
labor savings
• Bidding canned and frozen fruit to
insure enough quantity for the year
SURPRISE!
• Increase of granola
consumption
• Increase of brown sugar
consumption secondary to
daily oatmeal
• Decrease in breakfast
complaints
• Amount of dried fruits and nuts
consumed was much more
than anticipated
• Wasting of egg yolks
QUESTIONS?
THANK YOU FOR ATTENDING!
WORKS CITED
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http://www.nlm.nih.gov/medlineplus/ency/article/003482.htm accessed 6/10/2013
http://www.webmd.com/food-recipes/most-important-meal
http://www.breakfastfirst.org/pdfs/HealthAndAcademicBenefits.pdf
http://www.everydayhealth.com/health-report/healthy-breakfast/components-ofa-healthy-breakfast.aspx
http://zestnzen.wordpress.com/2011/11/16/transition-fitness-for-expats-5-facts-toknow-for-embracing-healthy-eating/
http://www.cnpp.usda.gov/publications/dietaryguidelines/2010/policydoc/policyd
oc.pdf
http://www.aeb.org/retailers/eggs-nutrition-facts
http://www.choosemyplate.gov/food-groups/dairy-why.html
http://www.healthyeating.sfgate.com/advantages-greek-yogurt-2273.html
http://www.choosemyplate.gov/food-groups/dairy-why.html
http:/www.livestrong.com/article/231523-health benefits-of-dried-fruit/
http:/www.mayoclinic.com/health/nuts/HB00085
http:/www.wholegrainscouncil.org/whole-grains-101/health-benefits-of-oats