A presentation by Jill Venables at the Department of Health Improving Hospital Food event. It outlines government buying standards for food and explains its implementation.
This document discusses portion control, which involves standardizing the amounts of food served to ensure correct portions and minimize waste. It establishes standard portion sizes based on costs, customer needs and preferences. Proper portion control requires using accurate tools and techniques for measuring, weighing and dividing foods into uniform portions. It aims to provide consistent, attractive portions of food while controlling food costs.
The document summarizes a Cal Dining Operations project to adjust a Spanish-style fish recipe to make it more sustainable and environmentally friendly. The group replaced tilapia with tofu, pineapple with locally available grapefruits, and canola oil with a blend of canola and olive oil. This made the recipe fully vegan, more sustainable, and cheaper to produce. The document then discusses the purchasing, receiving, production, and equipment used by Cal Dining, noting they aim to source ingredients locally and sustainably. It evaluates keeping the flattop equipment due to its versatility, though notes the need for regular cleaning due to carbon buildup during cooking.
Harvard Business School Association PresentationChris Lischewski
Bumble Bee Seafoods is a leading seafood company in North America with over 100 years of history. It has six strategic growth initiatives to drive long-term success, including a focus on innovation through new products like Bumble Bee SuperFresh. Consumer trends support growth in categories like value-added frozen seafood. While Bumble Bee's base shelf-stable business remains strong, total category sales have declined. The company addresses sustainability through partnerships and initiatives to support fisheries management and reduce environmental impact.
This document is a resume for Lisa Chestnut-Kuszmar applying for a prep cook or baking position. She has relevant culinary skills including food preparation and operating kitchen equipment. Her education includes completing a 16-week culinary pre-apprenticeship program and certificates from Miziwe Biik Employment and Training and St. Lawrence College. Her past experience includes working as a prep cook and baker where she prepared ingredients and dishes, ensured food safety and sanitation, and set up catering events. She also has experience as a claims processor and bookkeeping assistant.
Lashanna Martin is a culinary student set to graduate in May 2018. She has over 4 years of experience as a chef, cook, and line cook in hotels, resorts, and government buildings in Florida, the Bahamas, and West Palm Beach. Her resume highlights her strong knife skills, organization abilities, food safety certifications, and experience preparing a variety of foods for large groups of guests.
Operators are symbols that instruct a compiler to perform specific mathematical or logical manipulations. There are several types of operators including arithmetic, relational, logical, assignment, increment/decrement, conditional, bitwise, and special operators. Arithmetic operators perform numeric calculations like addition and multiplication. Relational operators compare values. Logical operators combine conditional tests.
The document announces a ribbon cutting ceremony for a new multi-purpose facility at Broad River Elementary school that will take place on October 21, 2010. The new facility will provide the school and community with an additional space for gatherings and events. The ribbon cutting ceremony will celebrate the opening of the multi-purpose building and its availability for school and local use.
This document discusses portion control, which involves standardizing the amounts of food served to ensure correct portions and minimize waste. It establishes standard portion sizes based on costs, customer needs and preferences. Proper portion control requires using accurate tools and techniques for measuring, weighing and dividing foods into uniform portions. It aims to provide consistent, attractive portions of food while controlling food costs.
The document summarizes a Cal Dining Operations project to adjust a Spanish-style fish recipe to make it more sustainable and environmentally friendly. The group replaced tilapia with tofu, pineapple with locally available grapefruits, and canola oil with a blend of canola and olive oil. This made the recipe fully vegan, more sustainable, and cheaper to produce. The document then discusses the purchasing, receiving, production, and equipment used by Cal Dining, noting they aim to source ingredients locally and sustainably. It evaluates keeping the flattop equipment due to its versatility, though notes the need for regular cleaning due to carbon buildup during cooking.
Harvard Business School Association PresentationChris Lischewski
Bumble Bee Seafoods is a leading seafood company in North America with over 100 years of history. It has six strategic growth initiatives to drive long-term success, including a focus on innovation through new products like Bumble Bee SuperFresh. Consumer trends support growth in categories like value-added frozen seafood. While Bumble Bee's base shelf-stable business remains strong, total category sales have declined. The company addresses sustainability through partnerships and initiatives to support fisheries management and reduce environmental impact.
This document is a resume for Lisa Chestnut-Kuszmar applying for a prep cook or baking position. She has relevant culinary skills including food preparation and operating kitchen equipment. Her education includes completing a 16-week culinary pre-apprenticeship program and certificates from Miziwe Biik Employment and Training and St. Lawrence College. Her past experience includes working as a prep cook and baker where she prepared ingredients and dishes, ensured food safety and sanitation, and set up catering events. She also has experience as a claims processor and bookkeeping assistant.
Lashanna Martin is a culinary student set to graduate in May 2018. She has over 4 years of experience as a chef, cook, and line cook in hotels, resorts, and government buildings in Florida, the Bahamas, and West Palm Beach. Her resume highlights her strong knife skills, organization abilities, food safety certifications, and experience preparing a variety of foods for large groups of guests.
Operators are symbols that instruct a compiler to perform specific mathematical or logical manipulations. There are several types of operators including arithmetic, relational, logical, assignment, increment/decrement, conditional, bitwise, and special operators. Arithmetic operators perform numeric calculations like addition and multiplication. Relational operators compare values. Logical operators combine conditional tests.
The document announces a ribbon cutting ceremony for a new multi-purpose facility at Broad River Elementary school that will take place on October 21, 2010. The new facility will provide the school and community with an additional space for gatherings and events. The ribbon cutting ceremony will celebrate the opening of the multi-purpose building and its availability for school and local use.
Egypt under the realm of military in the post-Arab SpringIbn Thaha
The document summarizes Egypt's political situation after the Arab Spring, including the adoption of a new constitution that grants the military greater authority, a referendum on the constitution that was criticized for not being free and fair, the dilemma faced by the Salafist party in participating in the political process, increased restrictions on press freedom including arrests of journalists, the Muslim Brotherhood being labeled a terrorist organization which closes doors to reconciliation and could push some members to violence, and the military regime's attempt to create a situation similar to the bloody conflict between the military and Islamists in Algeria in the 1990s.
The District and Sessions Judge of Ludhiana is inviting applications to fill 46 Clerk positions on an ad-hoc basis for 6 months or until regular appointments are made, whichever is earlier. Candidates must have a Bachelor's degree and have passed matriculation with Punjabi. Applications must be submitted by October 20, 2015 using the prescribed form available online. Candidates who submit complete and correct applications will be called for a computer proficiency test and interview. Selection will be based on criteria displayed at the court and reservations will be observed for various categories.
The document summarizes the work of Partners for Resilience (PfR) in Nicaragua to promote safer schools. Over seven steps, PfR worked with local authorities and communities to: 1) develop relationships and conduct risk assessments in schools, 2) provide teacher training, 3) raise awareness through educational activities, 4) prepare emergency response plans, 5) reinforce learning through simulations and competitions, 6) engage academic institutions, and 7) implement community microprojects like infrastructure improvements. Key accomplishments included training teachers, developing school safety plans, and addressing issues like unsafe drinking water. Coordination across organizations helped strengthen emergency preparedness and mainstream disaster risk reduction into the education system.
El documento resume la historia del cine desde sus orígenes en 1895 hasta la actualidad. Explica cómo la tecnología y el lenguaje cinematográfico han evolucionado, así como los distintos géneros, movimientos y cinematografías nacionales que han surgido. También describe el dominio inicial de Europa en la industria cinematográfica hasta la Primera Guerra Mundial, tras la cual destacaron movimientos como el expresionismo alemán. Finalmente, resume brevemente los orígenes del cine mexicano a finales del siglo
Este documento describe la anatomía y fisiología de la faringe, así como los factores de riesgo, síntomas y exámenes para evaluar procesos patológicos faríngeos. La faringe actúa como encrucijada aerodigestiva y participa en funciones respiratorias, deglutorias, fonatorias e inmunológicas. Los síntomas incluyen disfagia, hemorragias, tos, trastornos respiratorios y fonatorios. El examen físico y pruebas como radiografías y exámenes
Este documento discute el concepto de calidad en la universidad y la empresa. Define la calidad como cumplir con los requisitos y satisfacer las necesidades de los clientes y estudiantes. Explora las características de la calidad en la universidad como la formación profesional, investigación, vinculación con la comunidad y administración. Concluye que existe calidad educativa cuando hay congruencia entre lo planeado, las acciones, los valores y las necesidades de los estudiantes y la comunidad.
Digital marketing trends in India saw significant changes in 2014. Mobile advertising grew rapidly due to increased smartphone usage. Content marketing became more important for educating and acquiring customers. Social media also grew in influence for businesses, though organic reach declined on platforms like Facebook, increasing the importance of paid advertising. Local SEO and app store optimization grew in importance as the focus shifted towards local customers on mobile. Ecommerce saw dramatic growth and increased spending on digital channels by major brands. Key trends to expect in 2015 include even more focus on mobile, social media, content marketing, and localized personalized advertising.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise boosts blood flow and levels of neurotransmitters and endorphins which elevate and stabilize mood.
Powerful Cloud based Accounting Software for Mid-Sized Businesses including Multiple Company Consolidation. It was developed over 50 man-years and received ICAEW Accreditation. It has over 8,000 users worldwide in 42 countries, handling up to 200 entities in one group with proven ability to handle large transaction volumes. Key features include powerful cloud accounting, consolidation, productivity, integration, and enhanced business analysis capabilities.
The document summarizes the results of an audience feedback questionnaire about a documentary on tanning. Respondents generally rated the information, entertainment value, production quality, sound, editing and continuity of the documentary positively. Most said they would continue watching after 5 minutes and liked the documentary. Suggested areas for improvement included longer cutaways, improved sound balancing, and representing both benefits and negatives of tanning. Feedback on radio spots, print ads and how well the promotional elements worked together to promote the documentary was also positive overall.
The document summarizes an American Culinary Federation meeting discussing produce. It outlines seasonal produce trends, highlights a produce supplier called Class Produce Group, and examines topics like organics and locally grown produce. Trends in the produce industry like sustainability and smaller portions were also addressed.
The Healthy Business Award (HBA) works with small businesses like cafes and fish and chip shops to improve the nutritional content of the food they serve. Through consultative interventions, the HBA helps businesses reformulate recipes, improve cooking practices, and reduce portion sizes to decrease fat, salt, and sugar content. An evaluation found the HBA fish and chip shop intervention reduced fried product fat and saturated fat by 27% on average. This helps improve population health and reduces health inequalities in the borough.
"Food Regulatory Authority role in providing healthier food and diet in Iran ...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 2.1: Regulations, awareness and advocacy for better informed food choices"
The Food for Life Catering Mark is a scheme that promotes healthy and sustainable food in schools, businesses and communities. It sets standards for fresh, seasonal ingredients and ethical practices. Caterers who meet the Bronze, Silver or Gold standards receive the Catering Mark endorsement. Research shows menus that meet the standards lead to health benefits like increased vegetable consumption and reduced obesity rates. They also have environmental benefits from supporting local economies and reducing food miles. Over 600,000 meals per day in the UK now meet the Catering Mark standards.
This document provides information on understanding food labels, including the key components of a food label and how to analyze labels to understand what ingredients and allergens are present in dishes. It discusses the main parts of a food label such as the ingredient list, nutrition information, allergen warnings, and storage and preparation instructions. It also provides a step-by-step plan for chefs and food service managers to write ingredient and allergen declarations for their own dishes.
Egypt under the realm of military in the post-Arab SpringIbn Thaha
The document summarizes Egypt's political situation after the Arab Spring, including the adoption of a new constitution that grants the military greater authority, a referendum on the constitution that was criticized for not being free and fair, the dilemma faced by the Salafist party in participating in the political process, increased restrictions on press freedom including arrests of journalists, the Muslim Brotherhood being labeled a terrorist organization which closes doors to reconciliation and could push some members to violence, and the military regime's attempt to create a situation similar to the bloody conflict between the military and Islamists in Algeria in the 1990s.
The District and Sessions Judge of Ludhiana is inviting applications to fill 46 Clerk positions on an ad-hoc basis for 6 months or until regular appointments are made, whichever is earlier. Candidates must have a Bachelor's degree and have passed matriculation with Punjabi. Applications must be submitted by October 20, 2015 using the prescribed form available online. Candidates who submit complete and correct applications will be called for a computer proficiency test and interview. Selection will be based on criteria displayed at the court and reservations will be observed for various categories.
The document summarizes the work of Partners for Resilience (PfR) in Nicaragua to promote safer schools. Over seven steps, PfR worked with local authorities and communities to: 1) develop relationships and conduct risk assessments in schools, 2) provide teacher training, 3) raise awareness through educational activities, 4) prepare emergency response plans, 5) reinforce learning through simulations and competitions, 6) engage academic institutions, and 7) implement community microprojects like infrastructure improvements. Key accomplishments included training teachers, developing school safety plans, and addressing issues like unsafe drinking water. Coordination across organizations helped strengthen emergency preparedness and mainstream disaster risk reduction into the education system.
El documento resume la historia del cine desde sus orígenes en 1895 hasta la actualidad. Explica cómo la tecnología y el lenguaje cinematográfico han evolucionado, así como los distintos géneros, movimientos y cinematografías nacionales que han surgido. También describe el dominio inicial de Europa en la industria cinematográfica hasta la Primera Guerra Mundial, tras la cual destacaron movimientos como el expresionismo alemán. Finalmente, resume brevemente los orígenes del cine mexicano a finales del siglo
Este documento describe la anatomía y fisiología de la faringe, así como los factores de riesgo, síntomas y exámenes para evaluar procesos patológicos faríngeos. La faringe actúa como encrucijada aerodigestiva y participa en funciones respiratorias, deglutorias, fonatorias e inmunológicas. Los síntomas incluyen disfagia, hemorragias, tos, trastornos respiratorios y fonatorios. El examen físico y pruebas como radiografías y exámenes
Este documento discute el concepto de calidad en la universidad y la empresa. Define la calidad como cumplir con los requisitos y satisfacer las necesidades de los clientes y estudiantes. Explora las características de la calidad en la universidad como la formación profesional, investigación, vinculación con la comunidad y administración. Concluye que existe calidad educativa cuando hay congruencia entre lo planeado, las acciones, los valores y las necesidades de los estudiantes y la comunidad.
Digital marketing trends in India saw significant changes in 2014. Mobile advertising grew rapidly due to increased smartphone usage. Content marketing became more important for educating and acquiring customers. Social media also grew in influence for businesses, though organic reach declined on platforms like Facebook, increasing the importance of paid advertising. Local SEO and app store optimization grew in importance as the focus shifted towards local customers on mobile. Ecommerce saw dramatic growth and increased spending on digital channels by major brands. Key trends to expect in 2015 include even more focus on mobile, social media, content marketing, and localized personalized advertising.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise boosts blood flow and levels of neurotransmitters and endorphins which elevate and stabilize mood.
Powerful Cloud based Accounting Software for Mid-Sized Businesses including Multiple Company Consolidation. It was developed over 50 man-years and received ICAEW Accreditation. It has over 8,000 users worldwide in 42 countries, handling up to 200 entities in one group with proven ability to handle large transaction volumes. Key features include powerful cloud accounting, consolidation, productivity, integration, and enhanced business analysis capabilities.
The document summarizes the results of an audience feedback questionnaire about a documentary on tanning. Respondents generally rated the information, entertainment value, production quality, sound, editing and continuity of the documentary positively. Most said they would continue watching after 5 minutes and liked the documentary. Suggested areas for improvement included longer cutaways, improved sound balancing, and representing both benefits and negatives of tanning. Feedback on radio spots, print ads and how well the promotional elements worked together to promote the documentary was also positive overall.
The document summarizes an American Culinary Federation meeting discussing produce. It outlines seasonal produce trends, highlights a produce supplier called Class Produce Group, and examines topics like organics and locally grown produce. Trends in the produce industry like sustainability and smaller portions were also addressed.
The Healthy Business Award (HBA) works with small businesses like cafes and fish and chip shops to improve the nutritional content of the food they serve. Through consultative interventions, the HBA helps businesses reformulate recipes, improve cooking practices, and reduce portion sizes to decrease fat, salt, and sugar content. An evaluation found the HBA fish and chip shop intervention reduced fried product fat and saturated fat by 27% on average. This helps improve population health and reduces health inequalities in the borough.
"Food Regulatory Authority role in providing healthier food and diet in Iran ...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 2.1: Regulations, awareness and advocacy for better informed food choices"
The Food for Life Catering Mark is a scheme that promotes healthy and sustainable food in schools, businesses and communities. It sets standards for fresh, seasonal ingredients and ethical practices. Caterers who meet the Bronze, Silver or Gold standards receive the Catering Mark endorsement. Research shows menus that meet the standards lead to health benefits like increased vegetable consumption and reduced obesity rates. They also have environmental benefits from supporting local economies and reducing food miles. Over 600,000 meals per day in the UK now meet the Catering Mark standards.
This document provides information on understanding food labels, including the key components of a food label and how to analyze labels to understand what ingredients and allergens are present in dishes. It discusses the main parts of a food label such as the ingredient list, nutrition information, allergen warnings, and storage and preparation instructions. It also provides a step-by-step plan for chefs and food service managers to write ingredient and allergen declarations for their own dishes.
This document provides information on understanding food labels to help chefs answer questions from guests about ingredients. It discusses the key elements of a food label including the product name, ingredients list, nutrition information, allergens, storage instructions, and date marks. It then provides a step-by-step plan for chefs to write their own ingredient and allergen declarations for dishes by looking at the raw ingredients and checking for common allergens. Understanding food labels ensures chefs can confidently discuss dietary needs with guests.
This document provides an overview of a training module on climate change and the food service sector. The module contains three sections that discuss: 1) the relationship between food production and the environment/climate change, including key factors like greenhouse gas emissions from livestock and food supply chains; 2) reducing food waste in business by identifying sources of waste; and 3) sustainable packaging and reducing plastic waste. The goal is to help food service providers understand their impact and identify actions they can take to be more sustainable.
The document discusses trends in sustainable and organic food and beverage practices for hotels and restaurants. It notes that local sourcing, nutrition, and sustainability are top trends according to restaurant industry surveys. Going organic and local has environmental benefits and appeals to customers who are increasingly concerned about these issues. Challenges include higher costs, but benefits include improved image and customer loyalty.
Sustainable food: how to eat more healthy at home and an eventGuy Bigwood
MCI webinar about sustainable food. what is it? Why? And how to incorporate into an event. Some case studies, stories and great pictures.
Updated July 2015
New Food Safety Trends a presentation .pptxAnwaar Ahmed
This document discusses various trends and challenges facing the global food industry. It notes increasing competition and slowing economic growth are driving needs for streamlining operations through automation and reducing food waste. Food safety management systems and compliance with regulations are also important. Consumer preferences are changing with tastes, health trends, and desires for variety, convenience and value. Technology updates, product innovation, and skilled labor are challenges food manufacturers must address to remain competitive. Food safety issues can arise across the supply chain from farm to consumer.
NACE presentation - Sustainable catering one bite at a timeMark Lopez
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
This document discusses sustainable cooking and its importance. It introduces the topic and explains some of the issues with the current unsustainable food system, such as its dependence on oil and impacts on soil, water, and future food security. It then discusses several aspects of sustainable cooking, including why sustainability is important due to factors like population growth, resource depletion, and legislation. It provides Hilton's strategic approach to sustainability through their LightStay measurement system and goals to reduce impacts. Finally, it discusses several specific ways chefs and the food industry can promote sustainability, such as through local sourcing, reducing waste and carbon footprint, and energy conservation techniques.
The document discusses genetically modified foods and their potential benefits and risks. It outlines how genetic modification can enhance crop traits like drought resistance, pest resistance, and nutritional value. However, it also notes uncertainties around long-term health effects and environmental impacts. Both advocates and critics of GM foods raise valid points about issues like safety testing, economic impacts, and sustainability.
The document outlines efforts by the St. Joseph Health System in Sonoma County to implement more balanced, sustainable, and cost effective menus. It discusses expanding vegetarian and plant-based options in their cafeteria and patient menus, which has resulted in increased revenue, significant reductions in meat consumption and greenhouse gas emissions, and projected annual savings of over $5,000. Some challenges included working with vendors to source sustainable and local ingredients and addressing concerns from nutritionists about protein levels in new menu items. Marketing and education efforts helped promote the changes.
The document discusses sustainability in the context of a GCSE Food Technology course. It outlines the objectives of understanding the 6 R's of sustainability: reduce, reuse, recycle, refuse, repair, rethink. Students should be able to identify environmental issues with food products and how to modify products to improve their environmental impact. The 6 R's are then defined in more detail with examples given for each. Further sections discuss topics like organic food, fair trade, genetically modified foods, nano foods, and food miles in relation to sustainability. Students are given tasks to complete sensory evaluations of products and exam questions.
This document discusses the building blocks needed for a consistent, safe, and high quality hatchery diet. It states that healthy and well-fed larval shrimp and fish will perform better in grow-out ponds. It then discusses the importance of proper feed formulation using the right ingredients, feed processing technology to maintain quality while reducing costs, and operational procedures like quality control checks to consistently produce a safe product. The overall message is that in the long run, prioritizing quality over lowest cost through all aspects of feed production leads to more efficient and profitable farming.
This document discusses nutrition labelling requirements on packaged foods. It covers the key components of nutrition labels including the nutrition facts table, ingredient list, and nutrition claims. Nutrition labels provide information on calories, fat, sugars, sodium, vitamins, and minerals per serving. They help consumers make informed choices about the nutritional content of foods and how they fit within daily recommended intake amounts. Certain foods are exempt from nutrition labelling requirements such as plain coffee, bulk foods, and foods prepared on site in restaurants.
The document discusses how poor nutrition contributes to rising healthcare costs and chronic disease in the United States. It recommends that employers implement nutrition interventions in the workplace through programs, policies, and environmental changes to encourage healthier eating among employees. This can help reduce costs from obesity and diet-related illness while potentially improving productivity and employee well-being.
New Nutrition Facts Label and Dietary GuidelinesEarlene McNair
The document discusses changes to the Nutrition Facts label on packaged foods in the United States. Key changes include updating serving sizes to better reflect typical amounts consumed, requiring added sugars to be listed, and changes to daily values and labeling requirements for certain nutrients based on updated dietary guidelines. The changes aim to help consumers make informed food choices to support healthy dietary patterns.
Updates on Nutrition Labeling and Claims Regulations in the Philippines by Helena S. Alcaraz, RND, Msc, Food & Drug Administration, Philippines.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
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This report maps out the needs of potential users of an online mental health and work assessment and support service, suggests key user groups and presents a set of design principles for any a potential future service.
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This slide-deck reports on the second phase user research and testing. It presents refined design briefs that can be used to inform future alpha stages and design of a future service. These are themed according to the three core user groups identified in the first phase:
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Global Dementia Legacy Event: Canada & France: Dr Etienne Hirsch & Dr Yves Jo...Department of Health
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Pictorial and detailed description of patellar instability with sign and symptoms and how to diagnose , what investigations you should go with and how to approach with treatment options . I have presented this slide in my 2nd year junior residency in orthopedics at LLRM medical college Meerut and got good reviews for it
After getting it read you will definitely understand the topic.
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Statistics- Statistics is the science of collecting, organizing, presenting, analyzing and interpreting numerical data to assist in making more effective decisions.
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2. J.Ven/NC/HEFMA 1:091012
Achieving GBSF with Patient Delivered Systems - Summary
What does GBS for food and catering services include? (DEFRA)
GBSF standards - additional considerations with Patient Meal Delivered Systems
Getting started, obtaining relevant information
GBSF menu engineering
Questions and concerns relating to GBSF
Cost effective menu engineering - Examples
3. J.Ven/NC/HEFMA 1:091012
The GBS for food and catering services includes a suite of criteria covering three
areas of sustainable procurement:
Foods produced to higher sustainability standards - covering
issues such as a food produced to higher environmental standards, fish
from sustainable sources, seasonal fresh food, animal welfare and
ethical trading considerations.
Foods procured and served to higher nutritional standards -
to reduce salt, saturated fat and sugar and increase consumption of fibre,
fish and fruit and vegetables.
Procurement of catering operations to higher sustainability
standards - including equipment, waste and energy management.
What does Sustainability mean for food and catering services?
DEFRA, (2012)
4. J.Ven/NC/HEFMA 1:091012
Impact
Area
Standard
Animal welfare All eggs, including fresh in-shell, liquid and powdered eggs, are
sourced from systems that do not use conventional cages. If from
a caged system, enriched cages must be used.
Seasonal
produce
Where fresh produce is used, menus are designed to reflect in-
season produce and in-season produce is highlighted on menus.
Fish All fish are demonstrably sustainable with all wild-caught fish
meeting the FAO Code of Conduct for Responsible Fisheries
(includes Marine Stewardship Council certification and Marine
Conservation Society ‘fish to eat'). If caterers serve lunch and an
evening meal, fish is provided twice a week, one of which is oily. If
caterers only serve lunch or an evening meal, an oily fish is
available at least once every 3 weeks.
Environmental
production
standards
At least 10% by value of primary commodity (i.e. raw ingredient)
food and drink is produced to certified or assured higher level
environmental standards (e.g. organic, LEAF).
5. J.Ven/NC/HEFMA 1:091012
Impact
Area
Standard
Ethical trading At least 50% of tea and coffee is fairly traded.
Water Tap water is visible and freely available and such provision is
promoted. Pre-bottled water (mineral or spring) is not included in
the hospitality menu.
Reducing Salt Vegetables and boiled starchy foods such as rice, pasta and
potatoes, are cooked without salt. Salt is not available on tables.
At least 50% of meat and meat products, breads, breakfast
cereals, soups and cooking sauces, ready meals and pre-packed
sandwiches (procured by volume) meet Responsibility Deal salt
targets and all stock preparations are lower salt varieties (i.e.
below 0.6g/100mls).
6. J.Ven/NC/HEFMA 1:091012
Impact
Area
Standard
Increasing Fruit
and Vegetable
Consumption
At least 50% of the volume of desserts available is based on fruit –
which can be fresh, canned in fruit juice, dried or frozen.
A portion of fruit is cheaper than a portion of hot or cold dessert.
Meal deals include a starchy carbohydrate, vegetables and one
portion of fruit.
Reducing
Saturated Fat
Meat and meat products, biscuits, cakes and pastries (procured by
volume) are lower in saturated fat where available.
At least 50% of hard yellow cheese has a maximum total fat
content of 25g/100g; at least 75% of ready meals contain less than
6g saturated fat per portion.
At least 75% of milk is reduced fat; and at least 75% of oils and
spreads are based on unsaturated fats.
Cereals At least 50% of breakfast cereals (procured by volume) are higher
in fibre (i.e. more than 6g/100g) and do not exceed 12.5g/100g
added sugars.
7. J.Ven/NC/HEFMA 1:091012
Impact
Area
Standard
SMEs (Small
Medium
Enterprise)
Provide opportunity for separate contracts for supply and
distribution; and advertise all food-related tenders to SMEs.
Reducing
Landfill -
Recycling
There are facilities available to staff and customers for recycling
cans, bottles, cardboard and plastics.
Food Waste Any contractor must take steps to minimise food waste in its on-
site operation using the guidance provided to help decide what
action they will take.
Contractors should set out what they will do, and feed back to
clients on progress and results. The procuring authority must
check whether a separate food waste collection service can be
provided (see guidance on how to do so). If the service can be
provided, while achieving value for money, then it should meet the
best practice standard.
8. J.Ven/NC/HEFMA 1:091012
Impact
Area
Standard
Energy
Management
The on-site catering operation is run in accordance with the host
building’s overall energy management policy.
Catering
Equipment
Domestic refrigerators and freezers - it meets Energy Efficiency
standard A and meets standards on greenhouse gases.
Commercial refrigerators and freezers - it meets the latest
Enhanced Capital Allowance criteria and meets standards on
GHGs.
Covers for refrigerated units – it meets the latest Enhanced Capital
Allowance criteria Domestic electric ovens – it meets Energy
Efficiency standard A, at varying energy efficiency indices
depending on cavity size.
Domestic dishwashers – it meets Energy Efficiency standard A, at
varying energy efficiency indices for overall energy efficiency,
drying and cleaning performance.
9. J.Ven/NC/HEFMA 1:091012
Impact
Area
Standard
Catering
Equipment
Cont/d …
Kitchen taps – have flow rates of not less than 5l/min delivered
through either automatic shut off, screw down/lever, or spray taps;
and non-flow rate elements shall meet the Enhanced Capital.
Allowance Scheme (ECA) Water Technology List criteria.
Paper Products The minimum mandatory Government Buying Standards for paper
products apply where relevant:
Tissue paper (for example kitchen and toilet tissue and hand
towels) must have 100% recycled content, to include only genuine
recovered fibre (i.e. no ‘mill broke’), in accordance with NAPM
definition.
10. J.Ven/NC/HEFMA 1:091012
PDMS is predominantly either cook-chill/freeze; it is estimated that approximately
50% of hospital operate either a cook chill or cook freeze system Commons, (2005).
All the GBSF standards are applicable to your catering operation; however,
there are several additional considerations for a PDMS.
Reducing Salt - 50% of ‘Ready Meals’, soups and pre-packed sandwiches must meet
Responsibility Deal Salt Targets.
● At least 75% of ready made meals must contain 6g or less of saturated fat per portion.
‘Ready Made Meals’ are your main course items.
● A minimum of 10% of raw ingredients procured is either certified organic or LEAF. This means
10% of raw foods and beverages only. ‘Ready Meals’ (all products) are not raw ingredients!
GBSF Standards + Additional Considerations for a Patient
Delivered Meal System (PDMS)
11. J.Ven/NC/HEFMA 1:091012
● 50% of meats and meat products purchased for patients salads etc must meet
Responsibility Deal Salt Targets.
● 50% of the volume of desserts must be fruit based.
● 50% of hard yellow cheese must have a maximum total fat content of 25g per 100g.
75% of milk procured for patients and retail must be reduced fat (semi-skimmed). This does
not apply to patients who are nutritionally ‘at risk’.
75% of oils and spreads are based on unsaturated fats. This does not apply to patients
who are nutritionally ‘at risk’.
50% of breakfast cereals must be higher in fibre (more than 6g per 100g) and must
not exceed 12.5g of sugar per 100g.
GBSF Standards + Additional Considerations for a Patient
Delivered Meal System (PDMS)
12. J.Ven/NC/HEFMA 1:091012
Cereals More than
6g/100g Fibre
Less than
12.5g/100g Sugar
GBSF MET
Bran Flakes 13 22.8 X
Shreddies 9.5 15.49 X
Porridge (Made with milk & water) 0.8 2.4 X
Corn Flakes 0.9 8.2 X
Rice Krispies 0.7 10.4 X
Special K 2 17.8 X
Shredded Wheat 9.8 0.6
Weetabix 9.7 4.9
Ready Break 8 1.9
GBSF Compliant - 50% Breakfast Cereals are higher than
6g/100g of fibre and do not exceed 12.5g/100g of sugar
13. J.Ven/NC/HEFMA 1:091012
GBSF Compliance - Tips to Get Started
Collect key information from relevant sources
Websites:
Department of Health Website
Improving Hospital Food
Healthier and more sustainable catering: A toolkit for serving
foods to adults.
● Responsibility Deal Salt Targets
DEFRA Website (direct link from the DH’s Website)
list of the GBS standards
Reports - Schools & Hospitals & checklists from the reports
NHS Supply Chain - Supplier catalogues for ‘ready made meals’ for
the three main suppliers; TVF, Apetito & Anglia Crown. NHS Supply
Chain have ‘product flagged’ the catalogues and highlighted the products
that comply to GBSF.
14. J.Ven/NC/HEFMA 1:091012
Product Description
OriginofMeat
&Dairy
Animal
Welfare
Fish
SaltReduction
SaturatedFat
Reduction
Fruit&Veg
consumption
FoodWaste
Calorie&
Allergen
Labelling
Packaging
Waste
Type of Meal
Standard or
Specialist
Responsibility Salt
target
Fish In Batter
yes yes
MSC Alaskan
Pollock
Yes Yes n/a yes yes yes Standard
Salt responsibility less than 1.13
(meal centre)
Fish Fingers
yes yes
Atlantic Cod,
Loinless Block -
MCS Rating 3 Yes Yes n/a yes yes yes Standard
Salt responsibility less than 1.13
(meal centre)
Braised Liver & Onions
yes yes n/a Yes Yes n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Braised Liver & Bacon Hotpot
yes yes n/a Yes Yes n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Meatballs In Tomato Sauce
yes yes n/a No No n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Faggots In Onion Gravy
yes yes n/a Yes No n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Vienna Steaks In Gravy
yes yes n/a No No n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Cornish Pasties
yes yes n/a No Yes n/a yes yes yes Standard
Salt responsibility less
than 1.00 (Cornish Pasty)
Chicken In Mustard & Coriander
Sauce yes yes n/a Yes No n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Chicken A La King
yes yes n/a Yes Yes n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Chicken Pie (With Bacon)
yes yes n/a Yes No n/a yes yes yes Standard
Salt responsibility less
than 0.75 (meat based
pastry)
Curried Chicken
yes yes n/a Yes Yes n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Chicken Korma
yes yes n/a Yes Yes n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Sweet & Sour Chicken
yes yes n/a Yes Yes n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Chicken Casserole
yes yes n/a Yes Yes n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Chicken Escalopes
yes yes n/a No Yes n/a yes yes yes Standard
Salt responsibility less
than 1.13 (meal centre)
Chicken & Pasta With Tomato & Salt responsibility less
15. J.Ven/NC/HEFMA 1:091012
GBSF Compliance - Getting Started
Collect suppliers lists - NHS Supply Chain are ‘product flagging’ other suppliers
highlighting compliance. 3663 can also identify products that meet GBSF.
Prepare a spreadsheet for your retail areas and patient feeding.
Input current products/menu items to highlight compliance/non-compliance.
For Patient Delivered Meal Systems - select your supplier from the NHS Supply
Chain and engineer a new menu.
Don’t forget to include Responsibility Deal Salt Targets for pre-packed sandwiches
and cooked meats etc (Protein salad options), ensure 50% of desserts are fruit
based.
When ‘menu engineering’ it is functional to input salad, sandwich and fruit based
dessert options first and then build in the main course items to ensure balance.
16. J.Ven/NC/HEFMA 1:091012
LUNCH MONDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH TUESDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH WEDNESDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH THURSDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH FRIDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH SATURDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH SUNDAY WK 1 Saturated Fat (g) Reducing Salt
TOTAL READY MEALS 0% 0% TOTAL READY MEALS 0% 0% TOTAL READY MEALS 0% 0% TOTAL READY MEALS 0% 0% TOTAL READY MEALS 0% 0% TOTAL READY MEALS 0% 0% TOTAL READY MEALS 0% 0%
TOTAL SANDWICHES (RS) 0% TOTAL SANDWICHES (RS) 0% TOTAL SANDWICHES (RS) 0% TOTAL SANDWICHES (RS) 0% TOTAL SANDWICHES (RS) 0% TOTAL SANDWICHES (RS) 0% TOTAL SANDWICHES (RS) 0%
TOTAL COOKED MEATS (RS) 0% TOTAL COOKED MEATS (RS) 0% TOTAL COOKED MEATS (RS) 0% TOTAL COOKED MEATS (RS) 0% TOTAL COOKED MEATS (RS) 0% TOTAL COOKED MEATS (RS) 0% TOTAL COOKED MEATS (RS) 0%
TOTAL VOLUME OF DESSERTS 0% TOTAL VOLUME OF DESSERTS 0% TOTAL VOLUME OF DESSERTS 0% TOTAL VOLUME OF DESSERTS 0% TOTAL VOLUME OF DESSERTS 0% TOTAL VOLUME OF DESSERTS 0% TOTAL VOLUME OF DESSERTS 0%
GBSF Menu Analysis - Patient Menus Week 1.
GBSF Menu Engineering
17. J.Ven/NC/HEFMA 1:091012
GBS Menu Analysis - Patient Menus Week 1.
LUNCH MONDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH TUESDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH WEDNESDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH THURSDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH FRIDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH SATURDAY WK 1 Saturated Fat (g) Reducing Salt LUNCH SUNDAY WK 1 Saturated Fat (g) Reducing Salt
Tomato Soup YES Cream of Leek & Potato Soup YES Golden Vegetable Soup YES Cream of Tomato & Lentil Soup YES Minestrone Soup YES Mulligatawny Soup YES Mushroom Soup YES
Fruit Juice Fruit Juice Fruit Juice Fruit Juice Fruit Juice Fruit Juice Fruit Juice
Chicken Breast & Stuffing in Gravy 1.5 YES Roast Beef & Yorkshire Pudding 2.1 YES Roast Turkey in Gravy 1.3 YES Roast Lamb in Gravy 2.6 YES Fish in Batter 1.1 YES Stewed Steak & Dumplings 3.4 YES Roast Pork in Gravy 1.8 YES
Steak & kidney Pie 8.9 YES Fish in Parsley Sauce 2.6 YES Chilli Con Carne & Boiled Rice 5.1 YES Fish in Cheese Sauce 6.1 YES Chicken a La King 3.9 YES Minced Lamb Bolognaise 2.9 YES Chicken Korma & Boiled Rice 4.7 YES
Mushroom & Bean Stroganoff 4.6 YES Plain Omelette 3.5 YES Vegetable Lasagne 10.4 YES Vegetable Goulash 2.3 YES Cauliflower & Broccoli Pasta 8.5 YES Plain Omelette 3.5 YES Lentil Cottage Pie 3.3 YES
TOTAL READY MEALS 67% 100% TOTAL READY MEALS 100% 100% TOTAL READY MEALS 67% 100% TOTAL READY MEALS 67% 100% TOTAL READY MEALS 67% 100% TOTAL READY MEALS 100% 100% TOTAL READY MEALS 100% 100%
Egg Mayo & Sliced Egg S/W (white) YES Cheese Sandwich YES Cream Cheese & Chive Sandwich YES Egg Sandwich YES Cheese Sandwich YES Egg Mayo Sandwich NO Cheese Salad Sandwich YES
Turkey Salad Sandwich NO Tuna Salad Sandwich YES Egg Mayo & Bacon Sandwich NO Ham Sandwich NO Beef Sandwich NO Chicken Salad Sandwich YES Ham Sandwich NO
TOTAL SANDWICHES (RS) TOTAL SANDWICHES (RS) TOTAL SANDWICHES (RS) TOTAL SANDWICHES (RS) TOTAL SANDWICHES (RS) TOTAL SANDWICHES (RS) TOTAL SANDWICHES (RS)
Mackerel Salad YES Chicken & Pasta Salad YES Cottage Cheese Salad YES Cous Cous Salad YES Rice & Bean Salad YES Cream Cheese & Chive Salad YES Scotch Egg Salad NO
Cottage Cheese & Pineapple Salad YES Cheese & Egg Salad YES Pork Pie Salad YES Beef Salad NO Sausage Roll Salad YES Italian Chicken Pasta Salad YES Mackerel Salad YES
TOTAL COOKED MEATS (RS) TOTAL COOKED MEATS (RS) TOTAL COOKED MEATS (RS) TOTAL COOKED MEATS (RS) TOTAL COOKED MEATS (RS) TOTAL COOKED MEATS (RS) TOTAL COOKED MEATS (RS)
Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes
Roast Potatoes Saute Potatoes Boiled Potatoes Roast Potatoes Chipped Potatoes Saute Potatoes Roast Potatoes
Cabbage Cauliflower Sprouts Cabbage Mushy Peas Julienne Carrots Country Vegetables
Sweetcorn Peas Cauliflower Peas Mixed Vegetables Garden Peas Carrots
Chocolate Sponge Rhubarb Crumble Blackcurrant Frangipane Baked Lemon Tart Sticky Toffee Pudding (Contains Dates) Apple Pie Bakewell Tart
Vanilla Ice-Cream Vanilla Ice-Cream Vanilla Ice-Cream Vanilla Ice-Cream Vanilla Ice-Cream Vanilla Ice-Cream Vanilla Ice-Cream
Cheese & Biscuits Cheese & Biscuits Cheese & Biscuits Cheese & Biscuits Cheese & Biscuits Cheese & Biscuits Cheese & Biscuits
Thick & Creamy Yoghurt Thick & Creamy Yoghurt Thick & Creamy Yoghurt Thick & Creamy Yoghurt Thick & Creamy Yoghurt Thick & Creamy Yoghurt Thick & Creamy Yoghurt
Banana Apple Banana Apple Banana Apple Banana
Orange Pear Orange Pear Orange Pear Orange
Fruit Cocktail in Natural Juice Peaches in Natural Juice Pears in Natural Juice Fruit Cocktail in Natural Juice Peaches in Natural Juice Pears in Natural Juice Fruit Cocktail in Natural Juice
Mandarins in Natural Juice & Ice Cream Pineapple in Natural Juice Fruit Cocktail in Natural Juice Mandarins in Natural Juice & Ice Cream Pineapple in Natural Juice Fruit Cocktail in Natural Juice Mandarins in Natural Juice & Ice Cream
TOTAL VOLUME OF DESSERTS TOTAL VOLUME OF DESSERTS TOTAL VOLUME OF DESSERTS TOTAL VOLUME OF DESSERTS TOTAL VOLUME OF DESSERTS TOTAL VOLUME OF DESSERTS TOTAL VOLUME OF DESSERTS
100% 100% 50%100% 100% 100% 50%
50% 50% 50%
50% 100% 50% 50% 50% 50% 50%
50% 50% 50% 50%
GBSF Menu Engineering
18. J.Ven/NC/HEFMA 1:091012
Monday Week 1. Lunch Monday Week 1. Evening Meal
Tomato Soup
Fruit Juice
Chicken Breast & Stuffing in Gravy Shepherds Pie
Steak & kidney Pie Fish in Parsley Sauce
Mushroom & Bean Stroganoff Vegetable Goulash
Egg Salad Sandwich Cheese Sandwich
Turkey Salad Sandwich Tuna Mayonnaise Sandwich
Mackerel Salad Corned Beef Salad
Cottage Cheese & Pineapple Salad Mixed Cheese Salad
Creamed Potatoes Creamed Potatoes
Saute Potatoes Jacket Potato
Cabbage Green Beans
Sweetcorn Sliced Carrots
Chocolate Sponge Rice Pudding
Vanilla Ice-Cream Vanilla Ice Cream
Cheese & Biscuits Cheese & Biscuits
Thick & Creamy Yoghurt Thick & Creamy Yoghurt
Banana Apple
Orange Pear
Fruit Cocktail in Natural Juice Peaches in Natural Juice
Mandarins in Natural Juice Pears in Natural Juice & Ice Cream
Starter
Main Course
Salads & Sandwiches
Desserts
Vegetables & Potatoes
GBSF Compliant
Example Patient Menu - Monday Week 1.
GBSF Compliance …
Reducing Salt; soup meets Responsibility
Deal targets - GBSF MET
83% of Ready Meals on today’s menu
contain less than 6g saturated fat - GBSF
MET
100% of Ready Meals on today’s menu meet
Responsibility Deal salt targets - GBSF
MET
75% of Pre-Packed Sandwiches meet
Responsibility Deal salt targets - GBSF
MET
50% of Desserts are based on fruit - GBSF
MET
1.5g
4.6g
5.6g
2.6g
2.3g
GBSF: At least 75% of ready
meals must contain 6g or less of
saturated fat. ‘Ready Meals’ are your
cook-chill/freeze main course items.
GBSF: At least 50% of pre-
packed sandwiches meet
Responsibility Deal Salt Targets.
GBSF: At least 50% of desserts
are based on fruit.
19. J.Ven/NC/HEFMA 1:091012
Questions & Concerns You may Have
Will I be able to source sufficient products/produce to be compliant?
Yes! NHS Supply Chain have already identified and product flagged many
products that comply with GBSF and are continuing to work with suppliers.
As demand grows supply will change to meet demand.
How much work is involved?
Time taken to research products and re-engineer menus can be considerable,
however help is at hand. Handouts, spreadsheets, contacts.
Will GBSF be more costly? I am currently on a tight budget.
Re-engineering menus to ensure GBSF compliance could prove to be
be more expensive. Experience tell us that quite often ‘ready meals’ containing less
saturated fats can cost more, reduced fat cheese does in fact cost more!
● Example; cost effective menu engineering
20. J.Ven/NC/HEFMA 1:091012
Ready Made Product In-house Production
Creamed/Mashed Potato
Average supplier cost = £0.21 per portion
HEY provides approximately 1000
portions per day
Total cost per day = £210.00
Total cost per annum = £76,650.00
Fruit Crumbles
Average supplier cost = £0.46 per portion
HEY provides approximately 1400
portions a week
Annual cost = £33,488.00
Creamed/Mashed Potato
Average in-house production cost = £0.11
per portion
Total cost per day = £110
£40,150 per annum
Saving of £36,500
Fruit Crumbles
Average in-house production cots = £0.15
per portion
Total cost per week = £210.00
Annual cost = £10,920
Saving of £22,568
2 in-house products generate a cost saving of £59,068
in-house products can be enhanced to increase kcal and
protein for nutritionally at risk patients.
21. J.Ven/NC/HEFMA 1:091012
Hull and East Yorkshire Hospitals NHS Trust - therapeutic diets are produced
in-house within our diet bay.
● We have developed a range of ‘energy dense’ foods for patients who are nutritionally
at risk. Our ‘energy dense’ range is unique containing very high levels of both kcal
and protein.
● All our products are made from natural, wholesome ingredients and contain no
protein enhancers, preservatives or colourings.
● Patients who are ‘at risk’ could consume up to 2000 kcal per meal and 70g protein.
● Food Tasting - during lunch please try our ‘energy dense’ soups and desserts; soups
contain up to 555 kcal and 12g protein, desserts contain up to 700 kcal and 10g
protein.
Therapeutic and Energy Dense Food Provision