Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
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. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.1 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. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.2 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 Restaurant Operations Management: Principles and Practices Ninemeier/Hayes 4 Good Sources of Nutrients Plant sources including cereal grains, legumes (for example, peas and beans) and starch (roots/tubers such as potatoes) © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.3 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. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes Good Sources of Nutrients Meats, fish, poultry, eggs, milk and other dairy products 4 © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.4 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 Restaurant Operations Management: Principles and Practices Ninemeier/Hayes 9 Good Sources of Nutrients Meat and meat products, dairy products including milk, cheese, butter and cream and nuts © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.5 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. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.6 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. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.7 (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. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes Good Sources © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.8 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 Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.9 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 Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.10 Water • • • • • 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. – It serves as a lubricant to move materials. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.11 Recommendations for Revised Dietary Guidelines • • • • • • • • • 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 Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.12 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 Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.13 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 Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.14 Purchasing and Nutrition Several purchasing decisions impact nutrition: • Quantity of food to purchase • Food quality • Types of food to purchase Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.15 Nutrition Label Information Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.16 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 Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 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. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.18 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. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.19 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 Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 4.20 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