PRINCIPLES OF NUTRITION FOR MENU PLANNING

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PRINCIPLES OF NUTRITION FOR MENU PLANNING
Lesson plan 16 JANUARY 1999
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OBJECTIVE

• Upon completion of this lesson, the trainee will
  be able to
• a. Explain the basic principles of the dietary
  Guidelines and the food Guide Pyramid
• b. Explain applications of Dietary Guidelines for
  Navy menu planning

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REFERENCES

• a. Food Service Operations Manual, NAVSUP Pub
  421, Chapter 5, App. C.
• b. Food Service Practical Handbook, P4061.4.
• c. Armed Forces Recipe Service (AFRS), NAVSUP P-7
• d. Fat, Cholesterol and calorie list for General
  Messes, NAVSUP P-580
• e. Navy Nutrition and Weight control Guide,
  NAVPERS 15602

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Nutrition

• 1. - the science or study of proper, health
  balanced diet to promote.
• a. Importance in menu planning
• (1) Good nutrition is one foundation of optimal
  health and physical fitness
• (2) Good nutrition promotes health and efficiency
  of the crew
• b. Major function food provides
• (1) Food Service Operations, NAVSUP P-421,
  Chapter 5 provides specific information on the
  functions and sources of vitamins and other
  nutrients.

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CNO Nutrition and Weight Control Program

• a. Food service has the responsibility to provide
  healthy choices consistent with the Dietary
  Guidelines for Americans and the Food Guide
  Pyramid is a graphic representation of the
  Dietary Guidelines for Americans.
• (1) These choices are based on moderation and
  variety.
• (2) Use of foods readily available in the supply
  system.
• (3) Emphasis is also placed on personal
  responsibility for choosing what and how much to
  eat.
• (4) Recipes have been reviewed and tested to
  reduce salt, fat and calories to minimal levels.
• (5) New recipes have been developed to promote
  healthier menus such as recipes for fish, poultry
  and vegetables.

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Skills for the development of healthy menus.

• a. You do not have to be a registered dietitian
  to write a nutritious menu.
• b. Management skills and tools contribute to
  nutritious menus.
• (1) Good use of Armed Forces Recipe Service
  (AFRS) recipe file (NAVSUP P-7)
• (2) Standards of Food Service (NAVSUPINST
  4061.11 series)
• (3) Meat blocks and frequency charts.
• (4) Acceptability factors
• (5) Maximum use of seasonal and available food
  items.
• (6) Good use of color, variety and texture.
• (7) Careful scheduling.

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The dietary Guidelines for Americans and The Food
Guide Pyramid

• Serves as the overall framework for providing
  healthy food choices. the Guidelines are used
  Navy wide.
• a. Eat a variety of foods.
• b. Maintain healthy weight.
• c. Choose a diet low in fat, saturated fat and
  cholesterol.

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The dietary Guidelines for Americans and The Food
Guide Pyramid (CONT.)

• d. Choose a diet with plenty of vegetables,
  fruits and grain products.
• e. A diet low in saturated fat and cholesterol
  can help maintain a desirable level of blood
  cholesterol.
• f. The following foods have complex
  carbohydrates.
• (1) Breads
• (2) Breakfast Cereals
• (3) Pasta
• (4) Rice
• (5) Dry beans and peas
• (6) Starchy vegetables such as potatoes, corn,
  peas and lima beans.

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The dietary Guidelines for Americans and The Food
Guide Pyramid (CONT.)

• g. These foods containing complex carbohydrates
  are also good sources of fiber.
• (1) Whole grain breads
• (2) whole grain breakfast cereals - promote
  whole grain breads and cereals.
• (3) Vegetables - offer 2 vegetables at lunch
  and dinner when possible.
• (4) Dry beans and peas
• (5) Fruits
• (6) Nuts and seeds

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The dietary Guidelines for Americans and The Food
Guide Pyramid (CONT.)

• h. Extended entrees (when the meat accompanies
  the starch) and mixed dishes - dishes with rice,
  pasta and vegetables frequently have less fat
  than a plain meat entree (chow mein, chicken,
  rice and sukiyaki).
• i. There are possible benefits of dietary fiber
  for the prevention of colon cancer, heart
  disease, diabetes and obesity.
• j. Use sugars only in moderation.
• k. Use salt and sodium in moderation.

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Putting the guidelines together.

• (1) There are no good or bad foods.
• (2) The Dietary Guidelines and the food Guide
  Pyramid emphasize moderation, variety and balance.

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Basic Food Groups

• (1) The food group system is a simple, quick and
  reliable method of judging a menus overall
  nutritional quality.
• (2) Foods from the basic food groups provide a
  balance and a variety of nutrients.
• (3) Vegetable/fruit group
• (4) Breads and Cereal Group
• (5) Milk and Cheese Group
• (6) Meat, poultry, fish and bean group

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SUMMARY

• The Dietary Guidelines for Americans serve as the
  overall framework for nutritious menus that will
  meet Navy nutrition objectives. These guidelines
  are based on what we know today about the
  relationship of diet to good health.