Food-Service-Manual-for-Health-Care-Institutions

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Food Service Manual for Health Care Institutions 474 Changing Habits In addition to monitoring the tastes and demographic makeup of their customers, menu planners must analyze their customers’ food attitudes and behaviors. An increased commitment to and concern for health and nutrition have important implications for menu planners. The 1992 Tastes of America Survey (McCarthy and Straus) indicated that concern with healthful eating continues to grow and has resulted in changes in the consumption of specific foods and menu items. Today’s literature contains many references to the changing habits of the population that include an increase in protein and fat consumption and reduced carbohydrates. Attitudes will change as each new dietary regimen becomes popular and promises to reduce weight. A 1989 National Restaurant Association survey categorized consumers in one of three groups: “committed to nutrition,” “vacillating,” and “unconcerned about nutrition.” To meet the wants of committed patrons, the menu planner should incorporate creative, flavorful menu items that conform to dietary guidelines for good health. However, America is facing a crisis of obesity due partly to the “supersizing” of meals, especially in fast-food outlets, and menu planners need to still provide these foods but in smaller portions. Customers continue to eat more meals away from the home and at less-regular hours, a lifestyle change that provides both an opportunity and a challenge for health care food service operators. Other considerations when planning menus include age, sex, occupation, health status, marital status, disposable income, religious preferences, level of education, and nationality. This is particularly the case with breakfast, which has increased in importance as a meal eaten away from home. Because breakfast preferences vary widely among individuals, breakfast menus should offer a range of choices but without wasting food. To enhance breakfast sales, menu planners have incorporated more diverse menus, convenient hours of service, and, in some cases, spirited marketing strategies. To provide menu items that meet customer wants, the menu planner should continue to monitor changing trends. Nutrition Requirements Although it is important to focus on customers’ wants, the specific nutritional needs or requirements of individual customers and groups of customers also should be considered. The nutritional needs of the general customer segment, which is composed of employees, staff, visitors, and guests, will be discussed first, followed by a brief discussion of the patient market. General Customer Market Increased awareness of the importance of nutrition to health, as discussed in the previous section of this chapter, has prompted menu planners to consider the nutritional quality of their menu items offered to general customer markets. Although numerous plans have been developed for the general population, one specific guide is particularly valuable when considering menu planning for this segment: Nutrition and Your Health: Dietary Guidelines for Americans (revised in 2000). These guidelines, shown below, were developed jointly by the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services. • Aim for Fitness Aim for a healthy weight Be physically active each day • Build a Healthy Base Let the Food Pyramid guide your food choices Choose a variety of grains Choose a variety of fruits and vegetables daily Keep food safe to eat
• Choose Sensibly Choose a diet that is low in saturated fat and cholesterol and moderate in total fat Choose beverages and foods to moderate your intake of sugars Choose and prepare foods with less salt If you drink alcoholic beverages, do so in moderation A significant new element is the “keep food safe” guideline, which finds the USDA advising consumers on the need to keep and prepare foods safely in the home and recommending that they keep preparation areas and utensils clean; separate raw, cooked, and ready-to-eat foods; cook food to safe temperatures; and chill perishable food promptly. The Food Guide Pyramid (Figure 15.1) was developed to help healthy individuals implement the dietary guidelines. The pyramid is based on what foods Americans eat, what nutrients are in these foods, and how an individual can make the best food choices. It allows a healthy individual to choose foods that will supply required nutrients without too many calories, fat, saturated fat, cholesterol, sugar, sodium, or alcohol. The three lower sections of the pyramid emphasize foods from the five major food groups. Customers committed to health and nutrition will expect to find choices of menu items that allow them to follow these guidelines. There is much controversy concerning the pyramid, and efforts to make changes are ongoing. Also see Table 15.1, which lists the serving sizes to be used with the pyramid. Patient Market In food service operations that provide three meals a day, as is the case with inpatient service, menus should provide the recommended dietary allowances (RDAs) as defined by the National Figure 15.1. Food Guide Pyramid Fats, Oils & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Source: U.S. Department of Agriculture, 1992. Key Fat (naturally occurring and added) Sugars (added) These symbols show fat and added sugars in foods. They come mostly from the fats, oils, and sweets group. But foods in other groups —such as cheese or ice creams from the milk group or french fries from the vegetable group—can also provide fat and added sugars. Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS Menu Planning 475
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Food Service Manual for Health Care
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Contents Figures, Tables, and Exhib
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Figures Figures, Tables, and Exhibi
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8.3. Excerpt from a Performance Eva
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19.1. Flow of Products in Food Serv
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6.2. Sample Job Description and Job
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Foreword It is truly an honor for m
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Preface The health care environment
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Acknowledgments The following indiv
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Introduction This edition of Food S
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Chapter 14 explains safety, securit
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Part One Management of the Food Ser
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Chapter 2 Leadership: Managing for
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oriented or people oriented and tha
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in an orderly manner, to manage the
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so as to anticipate and plan for fu
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Planning Through planning, the futu
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Reward or punitive power is the str
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• Building a team mind-set • Co
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of these three factors jeopardizes
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McClelland claims that “in some b
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• Define limits of what situation
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who have seen programs, processes,
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Leebov, W., and Scott, G. Health Ca
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Chapter 4 Quality Management A prim
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Figure 4.2. Deming’s PDCA Cycle A
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Move to CQI in Health Care The term
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care. Often these choices conflict.
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Supplier Partnerships A customer or
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analysis. Key benefits to having a
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Exhibit 4.1. Team Documentation For
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Figure 4.3. CQI Flowchart Quality c
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Exhibit 4.2. Inspection Criteria fo
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Once the departmental strategy is w
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Before hiring a consultant, managem
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selected for the issue in question.
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Figure 4.6. Cause-and-Effect Diagra
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not identical. CMS standards vary i
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the concurrent stay using critical
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Garvin, D. A. Managing Quality: The
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Chapter 6 Organization and Time Man
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Figure 6.1. Functional Organization
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Process departmentalization allows
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Characteristics of High-Performance
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outcome. Team building should conce
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necessary to assure that food servi
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Figure 6.4. Organization of a Small
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Figure 6.9. Organization of a Food
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skilled-nursing unit in the hospita
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service operations other than the c
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Distributing Authority Authority, t
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• What types of service does the
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Exhibit 6.1. (continued) Why? Which
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Exhibit 6.2. Sample Job Description
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equires, and the best means of moti
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Calculating FTE Needs Full-time equ
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Exhibit 6.3. Sample Productivity Fo
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Figure 6.10. Example of a Daily Sch
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Figure 6.12. Example of a Work Sche
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Figure 6.13. Example of a Manager
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Figure 6.14. Example of a Food Serv
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Lane, B. Managing People. Sunnyvale
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Chapter 9 Clinical Nutrition Care M
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Planning As already shown, a manage
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• Room service for inpatients and
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Figure 9.2. Organizational Chart—
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among professional staff whose memb
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Designing a Nutrition Services Paym
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Nutrition service professionals can
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Figure 9.4. (continued) Food histor
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Figure 9.6. Goal of Nutrition Scree
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Table 9.3. Physical Signs Indicativ
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• A constant and valuable source
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earlier, the patient may need to be
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• Assessment: what the data mean
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• Gives patients greater protecti
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Chapter 10 Management Information S
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Elements of an MIS In addition to t
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automatically to report all vending
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Usually, systems investigation is t
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Function Function refers to the spe
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located in a relatively clean envir
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Figure 10.2. Sample Purchase Order
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Figure 10.3. (continued) Inventory
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Figure 10.5. Beef Barley Soup, Scra
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Patients’ tray cards can be print
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een entered into the menu, each ite
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Bibliography Alexander, J. Selectin
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Excerpt from Annual Food Service De
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Sample Monthly Operating Statement
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Labor Cost Analysis 334 Figure 11.5
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336 Exhibit 11.6. Example of a Mont
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Part Two Operation of the Food Serv
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352 Exhibit 12.2. Selection of Wast
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354 Exhibit 12.4. Selection of Wast
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Figure 13.6. HACCPs for Cook-and-Ch
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Poultry Poultry products or domesti
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Weight and Size of Shell Eggs Shell
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Table 16.3. Manufacturing and Inspe
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Eggnog Eggnog contains milk product
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Natural, Processed, and Imitation C
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Table 16.4. Common Cheeses Cheese D
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• Bamboo shoots • Bean sprouts
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Celery Celery, mainly the Pascal va
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Size is another factor that affects
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Fruit and Vegetable Specifications
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Corn, , sunflower, and safflower oi
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Organic Flour Organic flour is from
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Relatively small quantities of wild
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Herbal Tea Herbal teas do not come
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alloy, the result is stainless stee
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Summary Food service purchasers mus
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U.S. Department of Agriculture, Agr
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Chapter 18 Receiving, Storage, and
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Figure 18.1. Receiving System Items
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Merchandise Receipt Receiving, Stor
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Receiving, Storage, and Inventory C
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disposed of promptly. The storeroom
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Issuing of Food and Supplies Receiv
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A perpetual inventory record alone
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Inventory Turnover Slow inventory t
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Figure 18.2. Comparison of Par Stoc
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Receiving procedures must ensure th
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Appendix 19.1 A Culinary Glossary
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Hors d’oeuvre Side dish or relish
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Chapter 20 Distribution and Service
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• What is the best type of servic
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Figure 20.1. Typical Tray Makeup Li
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Tray Delivery Because the point of
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quality. In recent years, food serv
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carrying their filled trays to thei
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plate is not used. Place coffee or
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minimized. The type of meal service
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Standards that should be monitored
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Exhibit 20.2. Sensory Assessment fo
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Herz, M. L. Analysis of Alternative
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Index A ABC method, 603 Absenteeism
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CDC (Centers for Disease Control an
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Delivery of products, 575-576 Deman
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Exit interviews, 239, 240e Exotic v
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described, 461; developing, 461-463
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Horizontal communication tract, 194
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Main-dish salads, 652 Maintenance-m
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Nutrient analysis, 296 Nutrition aw
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PERT (program evaluation and review
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(1993), 4, 203; Federal Employee Po
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Standing operational planning. See
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Waste audit, 349 Waste-handling equ
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