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1362 ch6 t2

  1. (fyi-first two pages of lec slides on paper cards)
    What 5 changes did the school lunch program bring about?
    • more fruits and vegetables
    • a greater range of vegetables
    • a requirement for whole grains
    • all milk to be 1% or less
    • only non-fat milk permitted to be flavored
  2. What act brought about those changes?
    Healthy Hunger Free Kids Act 2010
  3. What are the 6 steps is planning meals?
    • Menu planning
    • food procurement (purchasing)
    • storage
    • preparation
    • serving
    • clean-up
    • (for larger organizations take more time and planning for all the meals !!)
  4. what are the first 3 steps to create a menu?
    • Start with dinner
    • choose entree
    • build the rest of meal around entree (the protein source)
  5. what are 5 things to consider in the realm of nutrition when creating a menu?
    • menu items
    • ingredients (ex: contain omega-3s ?)
    • preparation techniques
    • maximize whole foods ( consider veggie options)
    • minimize processed foods (low saturated fats, higher in monounsaturated)
  6. how many:
    grams of fiber?
    ounces of meat?
    servings of dairy?
    % CHO?
    % fat?
    % protein?
    • fiber- 25 to 35 g
    • meat-5 oz
    • low fat dairy- 3 servings
    • CHO- 45 to 64%
    • fat- 30% or less
    • protein- 15%
  7. How much food to buy depends on ...
    How many people have to buy for.
  8. 9 places where food is bought:
    • Grocery stores
    • convenience stores
    • warehouse stores
    • co-ops
    • farmer's markets
    • bakeries
    • natural food stores
    • delis
    • butchers
  9. INSTITUTIONAL PURCHASING
    what does forecasting menus mean and why is it important?
    • How much we estimate that we are going to sell
    • If we don't get appropriate amounts then it is important
  10. What occurs with request for formal bids? (paper/milk/bakery/produce)
    • Preferred vendors
    • specifications- details
    • deadlines
    • lowest bid wins (1-5yr contract) (contracts for large vendors and when around 3yrs prices creep up its time to renegotiate contract)
  11. SUPERMARKETS
    how much of the average persons money goes to grocery stores?
    40%-50%
  12. they have become "super sized" from evolving since around what years?
    timeline from year 1900?
    • evolved sinces 1980s
    • 1900-individual retailers to departments to non food items to services
  13. is advertising important?
    • YES
    • lots of shoper psychology (like endcaps)
  14. What are the 5 consumer considerations?
    • cleanliness
    • convenience of location
    • courtesy
    • prices
    • speedy checkout
  15. WAREHOUSE STORES
    what are two examples?
    • Sams
    • costco
  16. What are 4 details of warehouse stores?
    • limited aesthetics
    • less expensive (b/c not usin labor to make look pretty)
    • orginal shopping containers
    • bag your own items
    • ((mom and pop shops may come because bigger deliverers wont come to their back dock))
  17. CO-OPS
    5 details?
    • membership required
    • middle retailer cut out
    • bulk items
    • members contribute time (as acct or cashier to become member)
    • may offer a limited selection
  18. SMALLER OUTLETS
    include what two types of stores?
    and are they usually more or less expensive?
    • Convenience stores
    • Specialty stores (--exs:)
    • --bakeries
    • --delicatessens
    • --butcher shops
    • --ethnic food
    • -- cookie
    • --candy
    • --ice cream
    • usually more expensive due to volume
  19. DELIVERY/COMMUNITY SUPPORT AGRICULTURE
    define csa:
    what are 4 details?
    • CSA: local pick up areas for meat, fruit, vegs.. fresh and organic
    • Subscription
    • weekly/bi-weekly
    • add ons
    • farm to institution (healthcare and restaurants more working with local farmers)
Author
par89
ID
176695
Card Set
1362 ch6 t2
Description
menu planning and purchasing
Updated

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