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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: • • • • • • • 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: • • • • • • • 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: • • • • • • • 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 • • • • • 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: • • • • • 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: • • • • • 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 • • • • • 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 • • • • 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 • • • • 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 • • • • 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: • • • • • • • • • 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 • • • • • • • • • • • • • 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