Management Project. Sodexo Mid-Atlantic Dietetic Internship- Wellness Emphasis Amanda Hege & Sean Danahy October 14, 2013

Transcription

1 Management Project Sodexo Mid-Atlantic Dietetic Internship- Wellness Emphasis Amanda Hege & Sean Danahy October 14,

2 Overview Consultant Dietitians hired by a local private school, The Madeira School About the school Enrollment: th grade girls 45% are day-stay and 55% are boarders All meals served in the dining hall Boarders receive 3 meals/day Monday-Friday as well as brunch and dinner on the weekends Day-stay receive lunch Monday-Friday 2

3 #1: Overview Develop a new 3-day menu to accommodate the following diets: General Vegetarian Ethnic 3

4 #1: Three day Menu Breakfast Breakfast Day 1: Day 2: Day 3: Baked French toast Scrambled eggs Breakfast burrito Sausage patties Buttermilk biscuits Sausage links Home fries Bacon Creamy grits Oma Rice Pancakes South-Western Quiche 4

5 #1: Three day Menu Lunch Lunch Day 1 Day 2 Day 3 Soup Lentil soup Vegetarian Caldo verde (kale, potato, carrot stew) Vegetable Steamed broccoli Sweet potato fries Vegetarian/Ethnic Sautéed red and yellow beets Monster Veggie Sandwich (sliced tomato, red onion, lettuce, carrot, avocado and dill mayonnaise on rye bread) Six bean and corn chili with whole wheat roll Cumin spiced butternut squash soup Roasted potatoes Corn on the cob Vegetarian pizza Entree Steak sandwich Deli sandwich Baked chicken nuggets 5

6 #1: Three day Menu Dinner Dinner Day 1 Day 2 Day 3 Soup Lentil soup Vegetarian Caldo verde (kale, potato, carrot stew) Vegetable Duxelle stuffed bell peppers Grilled zucchini, eggplant, yellow squash Cumin spiced butternut squash soup Roasted root vegetables Steamed green beans Vegetarian/Ethnic Spinach tofu curry Mixed vegetable and Vegetarian lasagna tofu dumplings Entree Roasted pork loin Grilled chicken breast Braised short ribs Starch Dessert Potato au gratin Brown rice Sweet potato bread pudding Fettuccini pasta with herb and lemon beurre blanc sauce Key lime yogurt pie Herb roasted red bliss potatoes Banana blueberry cream pie 6

7 #2: Overview Decrease meal cost to $5.85 / day Develop 3-day general menu within cost limit Develop one week bedtime snack rotation for dorms Dorm is equipped with refrigerator, microwave and toaster ovens 7

8 #2: Day 1 Breakfast & Lunch Meal Food Item Cost / Portion Breakfast Assorted Eggs $0.14 Fresh Fruit Cup $0.28 (Seasonal) English Muffin $1.17 1% Milk (8 oz) $0.19 Breakfast Total: $2.15 Lunch Mediterranean $0.63 Lettuce Wrap Black Bean & Corn $0.09 Salad Quinoa $0.30 Lemonade (12 oz) $0.22 Lunch Total: $1.24 8

9 #2: Day 1 Dinner & Daily Cost Meal Food Item Cost / portion Dinner Baked Tilapia $1.17 Cilantro Rice $0.05 Broccoli Cuts $0.15 Whole-grain Rolls $0.05 1% Milk (8 oz) or $0.19 Iced Tea (8 oz) $0.14 Dinner Total: $1.75 Daily Total: $5.14 9

10 #2: Day 2 Breakfast & Lunch Meal Food Item Cost / portion Breakfast Apples, Grapes, $0.30 Pineapple Cinnamon Raisin $0.29 Oatmeal 1% Milk (8 oz) $0.19 Breakfast Total: $0.78 Lunch Parmesan Fish & $1.57 Chips with Corn and Slaw Mixed Vegetables $0.15 Lemonade (12 oz) $0.22 Lunch Total: $

11 #2: Day 2 Dinner & Daily Total Meal Food Item Cost / portion Dinner Baked Chicken $0.93 Parmesan Noodles $0.60 Marinara Sauce $0.30 Herb Roasted $0.66 Vegetables 1% Milk (8 oz) or Iced Tea (8 oz) $0.19 $0.14 Dinner Total: $2.82 Daily Total: $

12 #2: Day 3 Breakfast & Lunch Meal Food Item Cost / portion Breakfast Mini Vegetable $0.59 Quiche (LF) Banana $0.26 1% Milk (8 oz) $0.19 Breakfast Total: $1.04 Lunch Beef Tacos $0.53 Sliced Tomato Salad $0.30 Fire Roasted Tomato $0.18 Salsa Shredded Lettuce $0.26 Guacamole $0.14 Shredded Cheddar $0.05 Cheese Black Bean & Rice $0.22 Medley Tortilla Chips $0.25 Lemonade $0.22 Lunch Total: $

13 #2: Day 3 Dinner & Daily Cost Meal Food Item Cost / portion Dinner Pan Seared Tilapia $1.93 & Pickled Cucumber Roasted Red $0.18 Potatoes 1% Milk (8 oz) or Iced Tea (8 oz) $0.19 $0.14 Dinner Total: $2.44 Daily Total: $

14 #2: Bedtime Snack Rotation Day Item Cost Sunday Oatmeal Raisin Cookie $1.08 Monday Tuesday Wednesday Sliced Apples with Peanut Butter Yogurt with Granola Natural Popcorn with Mrs. Dash Packet $0.59 $0.75 $0.59 $0.26 $1.20 $0.07 Thursday Microwaveable Oatmeal $0.53 Friday Baked Chips $0.53 Saturday Humus with Baby Carrots $2.15 $

15 #3: Overview Develop a health & wellness curriculum Consultant dietitian will conduct: Monthly one-hour sessions September-June Individual nutrition counseling Dietitian charges $150/hour School budget is $10,000 for dietitian 15

16 #3: One-hour session September Topic: Now Serving, MyPlate Overview & Objectives 1. Discuss the meaning of food. Students will list how food plays a role in their life and ways that food brings people together. 2. Students will draw MyPlate and list the five food groups. 3. Students will give one example of a sometimes food and one example of an everyday food in each food group. 4. Students will practice reading food labels and identify low fat, low sodium, and low carbohydrate food items. 16

17 #3: One-hour session October Topic: Choosing Fruits, Vegetables, and Whole Grains Overview & Objectives 1. Students will practice identifying whole grains in the student cafeteria. 2. Students will describe and list three reasons why eating whole grains is important for their health and wellness. 3. Students will practice identifying what counts as a cup of fruits and vegetables and an ounce of grains. 4. Students will illustrate three ways they can choose more fruits, vegetables, and whole grains in the school cafeteria. 17

18 #3: One-hour session November Topic: Fuel Your Day Overview & Objectives 1. Discuss the importance of eating breakfast. 2. Students will list three examples of a well-balanced breakfast that they can eat in the morning. 3. Students will explain two reasons why it is important for them to eat breakfast. 18

19 #3: One-hour session December Topic: Food, Health, and Your Community Overview & Objectives 1. Discuss the needs of the community around the Madeira School as it relates to food insecurity and health. 2. Students will be able to define food insecurity and what it is in the local community. 3. Students will be able to name three risk factors for both food insecurity and poor health. 4. Students will apply their knowledge by planning an outreach activity to support the needs of their local community. 19

20 #3: One-hour session January Topic: New Year, a Healthy You! Overview & Objectives 1. Discuss the benefits of physical activity. 2. Students will identify methods of physical activity in their life. 3. Students will list five achievable health and wellness goals for the New Year. 20

21 #3: One-hour session February Topic: Sugar Overload Overview & Objectives 1. Discuss the amount of sugar in beverages and the importance of water. 2. Students will practice identifying a healthy beverage by tasting and describing a variety of beverages. 3. Students will define sugar and compare the amount of sugar in beverages. 4. Students will list three reasons why water is important. (i.e. the relationship of water with athletic performance) 21

22 #3: One-hour session March Topic: National Nutrition Month, Eat Right, Your Way, Every Day Overview & Objectives 1. Celebrate National Nutrition Month with your peers! 2. Students will discuss their cultural and ethnic traditions from home and discuss how their eating habits are different at home than at school. 3. Students will assemble a plate that fits their eating style, lifestyle, and incorporates their own cultural and ethnic traditions. 22

23 #3: One-hour session April Topic: Cooking with a Microwave Overview & Objectives 1. Discuss the importance in healthy snacking. 2. Students will list their current snacks and three alternative, healthier snack options. 3. Students will compare snack choices and determine which one is a better choice. 23

24 #3: One-hour session May Topic: What s in my food? Overview & Objectives 1. Discuss food composition and examples of each. For example, discuss that fiber is in whole grains and why fiber is important. 2. Students will name two vitamins, minerals, or nutrients provided by each of the five food groups. 3. Students will define food additives and describe when they are used in food. 24

25 #3: One-hour session June Topic: Recipe for Success Overview & Objectives 1. Review topics covered during the past 10 months. 2. Students will list three healthy habits they developed this year and how they will apply to summer and college. 3. Play a trivia review game and give out prizes! 25

26 #3: Nutrition Counseling Nutrition Counseling Focus Groups Small groups comprised of 5-30 girls Offered twice a month as a one hour session Discuss specific health-related concerns An avenue for students to talk about nutrition, health, and wellness and ask questions One-on-one Nutrition Counseling Specific to girl s needs tailored diet due to significant food allergies or an eating disorder Referral from the Health and Wellness Center Half-hour, depending on need 26

27 #3: Explanation of Cost Type of Care Cost/unit # units Total One Hour Education $150/hour 10 hours $1500 Group Sessions One Hour Education $150/hour 6.7 hours $1000 Group Sessions Prep time Small Focus $150/hour 20 hours $3000 Sessions One-on-one nutrition counseling $75/half-hour 60 half-hour $4500 $

28 #4: Overview $20,000 set aside to buy new equipment for the food service department Restrictions: $15,000 of purchases must be major (at least $1,500 per item) $5,000 of purchases must be minor (< $1,500 per item) Provide the following: price, equipment specifications, estimated life, length of service agreement, and rationale for choice 28

29 #4: Major Equipment Dish Machine Cost $9,816 29

30 #4: Dish Machine Justification Current machine life expectancy reaching its end. Heated sanitary cycle not meeting regulated temperature range (170 degree) Repairs are not cost effective based on the current models age (9years) Essential to operations and HACCP adherence New model life expectancy and warranty for 8-10 years 30

31 #4: Major Equipment Steamer Cost $5,

32 #4: Steamer Justification Current machine life expectancy reaching its end Repairs are not cost effective based on the current models age (9years) Essential to operations Multipurpose use in food preparation New model life expectancy and warranty for ~10 years 32

33 #4: Small Catering Equipment Purchases Hot Holding Boxes (x2) Cost:$ Buffet/Catering Cart Cost:$1,

34 #4: Catering Equipment Justification Increases range of catering events from dining hall Prevents compromise of food temperature Adheres to HACCP Professional appearance Durable 34

35 #4: Small Preparatory Equipment Purchases Robot Coupe Cost: $1, Cheese Slicer Cost: $

36 #4: Preparatory Equipment Justification Increases productivity in cold prep and deli sandwich assembly Increases independence in ordering Decreases repetitive and inefficient effort Both are versatile and multipurpose Both are easily maintained and last for years 36

37 #4: Small Service Equipment Toaster Cost:$ Double Waffle Maker Cost:$

38 #4: Service Equipment Justification Replaces current model that are reaching the end of optimal use expectancy Increases the speed of use Decreases congestion in tray line 38

39 #5: Overview Sustainability recommendations Promote food choices with reduced sugar, salt, and fats; provide and promote varied and balanced food options Reducing water intensity Reducing organic and non-organic waste 39

40 #5: Sustainability Plan Overview Develop and implement a compost program from pre-consumer and post-consumer product Utilize water waste Develop and implement a community garden Motivate and educate faculty, staff and students in the areas of sustainability, composting and gardening 40

41 #5: Sustainability Raw food / ingredients for recipes Trim loss: peels Rinse produce Water loss collection Water collection drums Promote healthy food choices Student & faculty involvement Providing fresh produce Fresh produce peels incorporated into dishes Pre-consumer organic product: egg shells, coffee Post-consumer organic product: plate leftovers Decrease purchase of canned produce 41 Compost Produce Decrease water usage on campus On-site Garden

42 #5: Sustainability 42

43 Sources Recipes and prices retrieved from HC Cost-Nutr List for Recipes May 29-13_tcm on October 2, Equipment model, specifications, and costs retrieved from on October 5,

44 Questions 44

45 45