Principles of Nutrition

for Menu Planning

 Lesson Objectives:
• Explain the basic principles of the Dietary
Guidelines
• Explain the Food Guide Pyramid
• Explain applications of Dietary
Guidelines and Food Guide Pyramid for
Navy menu planning

2
 Official Causes of Death
• Today the actual causes of death in the US are:
– tobacco
– diet and activity patterns
– alcohol
– microbial agents
– firearms
– sexual behavior
– motor vehicles, and
– illicit use of drugs
• Diet and exercise are # 2 on the list. Diet is related to 5 of
the top 10 official causes of death.

3
Ways to Reduce Risk of Disease
• Research studies show the risk of chronic
disease and increase health and
performance/readiness can be reduced if
we exercise, manage our stress, maintain
ideal body weight and maintain a healthy
diet low in fat, high in fiber and eat 9 or
more fruits and vegetables per day.

4
 Readiness
• Health and nutrition have a direct impact
on readiness. In order to achieve peak
physical performance, a person must be in
peak physical condition. Health is a state
of total well-being, not just the absence of
disease.

5
 The Role of the CS
in Supporting Readiness
• As a Culinary Specialist you must be able
to provide nutritious, well balanced meals
to your patrons. To accomplish our
mission, a basic knowledge of nutrition
principles is required. It is of vital
importance the we support the health and
fitness of our patrons.

6
 What is Nutrition?

The science or study of balanced diet to

promote good health.
• Importance of nutrition in menu planning:
• Good nutrition is one foundation of optimal
health and physical fitness
• Good nutrition promotes health and
readiness of the crew

7
 NAVSUP P-486, Chapter 3
and Appendix J
NAVSUP P-486, Chapter 3 and
Appendix J provide specific information
on the functions and sources of vitamins
and other nutrients.

8
 CNO Nutrition and
Weight Control Program
Food service is responsible for providing
“healthy” choices. The Dietary Guidelines
for Americans and the Food Guide Pyramid
are guides for all CSs to refer to when menu
planning.

9
 CNO Nutrition and
Weight Control Program (cont’d)
• The Food Guide Pyramid is based on moderation
and variety of all foods.
• Foods are readily available in the supply system.
• Emphasis is placed on personal responsibility for
choosing foods and the portion size.
• Existing recipes have been revised to provide
lower amounts of salt, fat and calories.
• New recipes have been developed to promote
healthier menus and provide flavor using herbs,
spices, broths and fruit juices.

10
 All CSs CAN Write a Menu!!!

• Creativity.
• Eye for color combinations and shape.
• P-486, Chapter 3.

11
 Skills Needed for the
Development of Healthy Menus
• Utilize Armed Forces Recipe Service (AFRS) 2003
recipe file (NAVSUP P-7)
• Standards of Food Service (NAVSUPINST 4061.11
series)
• Appendix J of the P-486
• Meat blocks
• Frequency charts.
• Acceptability factors
• Maximum use of seasonal and available food items.
• Good use of color, variety and texture.

12
 5 Factors to Consider
When Menu Planning
• Monetary allowance
• Availability of food items
• Personnel, equipment and storage facilities
• Aesthetic factors
• Nutrition

13
 5 Factors to Consider
When Menu Planning
• Monetary allowance
– Lower fat meats are generally the least
expensive cuts
– Meat is the highest priced menu component,
reducing portion size of meat to 3-4 oz will
reduce cost allowing more money for
healthier ingredients

14
 5 Factors to Consider
When Menu Planning
• Availability of food items
– Review of prime vendor catalog for the
availability of lower fat, lower sodium products

– Seasonal availability of food items

• Fresh produce properly handled has highest
concentration of vitamins and minerals
• Foods in season have the best flavor and
price
• Adds good variety

15
 5 Factors to Consider
When Menu Planning
• Personnel, equipment and storage
facilities
– Personnel
• Crew preference
• Personnel need to be trained
• Function of crew and their mission

16
 5 Factors to Consider
When Menu Planning
• Personnel, equipment and storage
facilities (cont)
– Equipment
• Plan menu by existing equipment
• Be innovative:
– steamer ideal for vegetables, if not
available consider deep fat fryer
– tilt-braiser wonderful for added flavor
from browning and deglazing
– charbroiler good for fat free cooking
17
 5 Factors to Consider
When Menu Planning
• Personnel, equipment and storage facilities (cont)
– Storage facilities
• Accept your limitations, and work around them
• Consider some of the “ready packed” produce, saves
time and space (storage time less)
• Develop menu using non-perishable and ration
dense foods for long underway periods

18
 5 Factors to Consider
When Menu Planning
• Aesthetic factors
– Most of the senses are used to enjoy a dining
experience (vision, smell, taste and touch)
– Utilize produce to provide good colors and
variety as well as a wide range of nutrients
– Good plate presentation goes a long way in
helping to “merchandise” healthy foods

19
 5 Factors to Consider
When Menu Planning
• Nutrition
– Why important?
• Readiness
• Health status at present time and in the
future
• Mental well being
– Guidelines

20
The Dietary Guidelines for Americans
and The Food Guide Pyramid
The Dietary Guidelines are used Navy-wide
and state:
A. Aim for Fitness
(30 minutes x 3-5 days/week)
B. Build a Healthy Base
(FGP - Eat a majority of calories from the base
of the pyramid)
C. Choose Sensibly
(All foods fit)

21
The Dietary Guidelines for Americans
and The Food Guide Pyramid

Aim for Fitness - 30 minutes x 3-5 days/week

• Weight Training
• Stretching/flexibility
• Cardio (walking, running, biking)
• Use stairs vs. escalator
• Don’t fight for closest parking space!

22
The Dietary Guidelines for Americans
and The Food Guide Pyramid
Build a Healthy Base - (FGP - Eat a majority
of calories from the base of the pyramid)
• Whole grains
• Fruits and vegetables
• Combine 3 food groups at all meals
• Use AFRS recipes
• Select healthy AFRS options at chow line
• Offer 90/10 lean ground beef
• Offer egg substitute
• Offer low fat dairy products
23
The Dietary Guidelines for Americans
and The Food Guide Pyramid

Choose Sensibly - All foods fit

• Select and serve foods from all food groups
• Do not eliminate food groups
• Learn portion sizes
• Refer to Appendix J, P-486 for nutrient
information
• Balance the food you eat with physical activity
to maintain weight

24
The Dietary Guidelines for Americans
and The Food Guide Pyramid

These foods contain complex carbohydrates

and are good sources of fiber:
• Whole grain breads
• Whole grain breakfast cereals and breads
• Vegetables - offer 2 vegetables at lunch and
dinner when possible (one non-starchy
vegetable)
• Dry beans and peas
• Fruits w/skins
• Nuts and seeds

25
The Dietary Guidelines for Americans
and The Food Guide Pyramid

Continued…

• Some benefits of dietary fiber are their role in

aiding in the prevention of colon cancer, heart
disease, diabetes and obesity.
• Use sugars only in moderation.
• Use salt and sodium in moderation.

26
 Wrap Up
• There are no good or bad foods.

• The Dietary Guidelines and the Food

Guide Pyramid emphasize moderation,
variety and balance.

• All Foods Fit!

27
 Basic Food Groups
• Combining food groups is a simple, quick and
reliable method of judging a menu’s overall
nutritional quality.
• Foods from each food group provides a balance
and a variety of nutrients.
• Vegetable Group
• Fruit Group
• Breads and Cereal Group
• Milk and Cheese Group
• Meat, Poultry, Fish and Bean Group
• Fats
28
 Summary

Following the Dietary Guidelines for

Americans will assist in developing
nutritious menus that will meet Navy
nutrition objectives.

29
Any Questions?

30
 Test for Lesson 16

1. Is “Health” just an absence of disease?

2. Why it is important for a Culinary
Specialist to have a basic knowledge of
nutrition principles?
3. What Navy publication has specific
information on the functions and
sources of vitamins and other nutrients?

31
 Test for Lesson 16

4. What is the definition of Nutrition?

5. What are two guides that a CS can use
when menu planning?
6. What are 5 factors to consider when
menu planning?

32
 Test for Lesson 16

7. What is the recommended portion size

for meat?
8. What are three pieces of equipment
ideal for cooking?
9. What is the best way to merchandise
healthy foods?

33
 Test for Lesson 16

10. What are the 6 food groups as

presented in the Food Guide Pyramid?
11. When dieting, is it good to eliminate
any of the food groups in order to lose
weight?
12. Why is fiber important?

34
 Test for Lesson 16

13. What are some examples of good

sources of fiber?
14. In the food guide pyramid, where
should the majority of calories come
from?
15. Where should a Culinary Specialist go
to find the nutrient information for an
AFRS recipe?

35
 Test for Lesson 16

Turn in Answer Sheet now.

36
 Questions for Review
1. Is “Health” just an absence of disease?
• No, Health is a state of total well-
being, not just the absence of disease.
2. Why it is important for a Culinary
Specialist to have a basic knowledge of
nutrition principles?
• A Culinary Specialist must be able to
provide nutritious, well balanced meals
to the patrons. To do this a basic
knowledge of nutrition principles is
required.
37
 Questions for Review
3. What Navy publication has specific
information on the functions and sources
of vitamins and other nutrients?
• NAVSUP P-486, Chapter 3 and
Appendix J provide specific information
on the functions and sources of vitamins
and other nutrients.
4. What is the definition of Nutrition?
• Nutrition is the science or study of
balanced diet to promote good health.
38
 Questions for Review
5. What are two guides that a CS can use
when menu planning?
• The Dietary Guidelines for Americans and
the Food Guide Pyramid are guides for all
CSs to refer to when menu planning.
6. What are 5 factors to consider when
menu planning?
• Monetary allowance; availability of food
items; personnel, equipment and storage
facilities; aesthetic factors; and nutrition.
39
 Questions for Review
7. What is the recommended portion size
for meat?
• 3-4 oz.
8. What are three pieces of equipment ideal
for cooking?
• Steamer ideal for vegetables; tilt-braiser
wonderful for added flavor from
browning, and deglazing; charbroiler
good for fat free cooking

40
 Questions for Review
9. What is the best way to merchandise
healthy foods?
• Good plate presentation goes a long way
in helping to “merchandise” healthy
foods

41
 Questions for Review
10. What are the 6 food groups as
presented in the Food Guide Pyramid?
• Vegetable Group
• Fruit Group
• Breads and Cereal Group
• Milk and Cheese Group
• Meat, Poultry, Fish and Bean Group
• Fats

42
 Questions for Review
11. When dieting, is it good to eliminate
any of the food groups in order to lose
weight?
• Select and serve foods from all food
groups
• Do not eliminate food groups
• Learn portion sizes
• Balance the food you eat with physical
activity to maintain weight

43
 Questions for Review
12. Why is fiber important?
• Some benefits of dietary fiber are their
role in aiding in the prevention of colon
cancer, heart disease, diabetes and
obesity
13. What are some examples of good
sources of fiber?
• Whole grain breads, whole grain
breakfast cereals and breads, vegetables,
dry beans and peas, fruits w/skins, nuts
and seeds
44
 Questions for Review
14. In the food guide pyramid, where should
the majority of calories come from?
• Build a Healthy Base - FGP - Eat a
majority of calories from the base of the
pyramid (whole grains, fruits, and
vegetables)
15. Where should a Culinary Specialist go to
find the nutrient information for an AFRS
recipe?
• Refer to Appendix J, P-486 for nutrient
information 45
Any Questions?

46