![Page 1: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/1.jpg)
MANAGING A HEALTHY FOODSERVICE
OPERATION
HISTORY
PROBLEMS
CURRENTLY USED METHODS
TASK FORCE SUPPORT
SUMMARY COMPARISON
![Page 2: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/2.jpg)
![Page 3: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/3.jpg)
![Page 4: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/4.jpg)
NUTRIENT NEEDS Calories Protein (grams) Iron (mg) Vitamin C (mg) Vitamin A (RE) Ca (mg) Pre-School 517 7 3.3 14 150 267 Kindergarten-Sixth 664 10 3.5 15 224 286
Seventh-Twelfth 825 16 4.5 18 300 400
Fat (30%)/ Saturated Fat (10%) -Recommended limits on percentages of overall, and saturated fat for each menu
• The last age group (7-12) has the highest nutrient levels, and is acceptable for all age groups if needed due to school size and age groups within the school.
• Only 30 % of calories from fat is acceptable
• Only 10 % of calories from saturated fat is acceptable
![Page 5: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/5.jpg)
FINANCIAL ISSUESFINANCIAL ISSUES• SELF SUPPORTING!
• LIMITED RESOURCES OF INCOME
• CASH SALES & LIMITATIONS ON PRICING
• REIMBURSEMENT & RULES
• USDA ALLOTMENTS
• REBATES
• CATERING
• PRE-COSTING AND ADP INFLUENCES
• SAME LABOR % INCREASE AS BOE OFFERS
• EVER INCREASING $/SHRINKING LABOR POOL
![Page 6: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/6.jpg)
TYPICAL FOOD TYPICAL FOOD PREFERENCES OF STUDENTSPREFERENCES OF STUDENTS
• HOME INFLUENCES• PEER INFLUENCES• SOCIAL INFLUENCES• PERSONAL PREFERENCES• MEDIA INFLUENCES• AGE RELATED INFLUENCES
(IMMORTALITY CONCEPT)
![Page 7: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/7.jpg)
PROBLEMS AFFECTING PROBLEMS AFFECTING CHANGE IN EATING HABITSCHANGE IN EATING HABITS
• PAST AND CURRENT PATTERNS
• PEER & SOCIAL ACCEPTABILITY
• AVAILABILITY
• EXTRA-CURRICULAR ACTIVITIES
• FAMILY ENVIRONMENT ISSUES
![Page 8: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/8.jpg)
WAYS WE TRY TO IMPROVE WAYS WE TRY TO IMPROVE NUTRITIONAL CONTENTNUTRITIONAL CONTENT
• PURCHASING TECHNIQUES
• PREPARATION METHODS
• SELECTIONS AVAILABLE
• SERVICE ISSUES
• AGAIN-COST IS A FACTOR
![Page 9: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/9.jpg)
TYPE 2 DIABETES AND TYPE 2 DIABETES AND OVERWEIGHT IN YOUTHOVERWEIGHT IN YOUTH
• HISTORY AND NEED FOR TASK FORCE
• BRIEF ON PROGRESS
• CURRENT STATUS
• FUTURE GOALS
• SFS PARTNERSHIP
![Page 10: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/10.jpg)
CLINICAL VS. SFS SETTINGSCLINICAL VS. SFS SETTINGS TO IMPACT EATING HABITSTO IMPACT EATING HABITSCLINICAL VS. SFS SETTINGSCLINICAL VS. SFS SETTINGS TO IMPACT EATING HABITSTO IMPACT EATING HABITS
• CLINICAL SETTING– MEDICAL DIRECTIVE
– MOTIVATION (FEAR)
– 1 ON 1 INSTRUCTION
– RESOURCES FOR CHOICES/INFORMATION
– CONSEQUENCES DISCUSSED
– MEDICAL SUPPORT
– FAMILY SUPPORT
– PEER SUPPORT
• SFS SETTING• MEDICAL DIRECTIVE ?
• IMMORTALITY CONCEPT
• CLASSROOM INSTRUCTION ?
• CAFETERIA INFORMATION & AVAILABLE RESOURCES
• CONSEQUENCES PRIORITY AND MEDIA OVERLOAD
• MEDICAL SUPPORT ?
• FAMILY UNINFORMED
• PEER NORM/SOCIAL NEEDS
![Page 11: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/11.jpg)
LAST COMMENTS
WE REALLY DO CARE!
WE DO TRY MORE THAN REALIZED!
IT TRULY IS COMPLICATED!
PLEASE CONTACT YOUR LOCAL FS ADM TO LEARN MORE!
YOU CAN HELP BY CONTINUING TO TEACH ANYONE EVERY OPPORTUNITY YOU HAVE!
![Page 12: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/12.jpg)
![Page 13: MANAGING A HEALTHY FOODSERVICE OPERATION HISTORY PROBLEMS CURRENTLY USED METHODS TASK FORCE SUPPORT SUMMARY COMPARISON](https://reader035.vdocuments.us/reader035/viewer/2022070413/5697bfc21a28abf838ca4adc/html5/thumbnails/13.jpg)