1. Food Safety and Microbiology In this week's discussion you wil...
Question
1. Food Safety and Microbiology
In this week's discussion you will describe the characteristics of an assigned pest: Spiders and what implications it will have on a food service establishment if an infestation occurs.
Please use references in addition to your text. 150 words
2. Imagine that you are now working as a nutrition assistant at The Nutrition Center that was introduced during Units 2 and 3. This practice discussion will help you prepare for the full assignment that is due in Unit 9. Remember, The Nutrition Center is an outpatient nutrition, wellness, and weight loss center. The patient that was initially assessed in Unit 3 has decided that she wants to utilize The Nutrition Center’s nutrition and wellness program. Upon joining the comprehensive program, she filled out a questionnaire that included three main goals.
Client MM’s Three Health/Nutrition Related Goals
• Lose weight (lose 30 pounds in 6 months).
• Improve her cholesterol, blood pressure, and glucose control.
• Improve her energy level, overall mood, and be a positive role model for her three teenage children.
Initial Description of Client (from Units 2 and 3):
• MM is a 40-year-old Hispanic mother of three teenage children who works as a counselor in a job placement bureau.
• Occasionally smokes a cigarette when she is stressed — maybe five per week
• Uses stairs at work, and is tired at night when she gets home
• The children’s birth weight ranged from 9-1/2 to 11 lbs.
• Family history of heart disease, diabetes, cancer
• Blood pressure was 140/92
• Height 165 cm (5’ 5”)
• Weight 93 kg (205 lbs.)
• Glucose test values (GTT) were 300 mg/dl at 1 hour, 248 mg/dl at 2 hours and 195 mg/dl at 3 hours
• Serum cholesterol was 250 mg, HDL 36, LDL 200
• Triglycerides 200 mg/dl.
• Medications: Glucophage, Lexapro, multivitamin
• Eats 2–3 meals per day, and eats goodies at the office
• Irregular bowel movements
• 24-hour recall:
• Breakfast: Granola bar and a 12-oz. Diet Coke
• Lunch: Large bowl of cream of broccoli and cheese soup and a sandwich with: luncheon meat turkey (about 3–4 ounces), lettuce, tomato, and 2 Tbsps. of mayonnaise from the cafeteria at work
• Large sweet tea
• Snack : 2 glazed doughnuts in break room
• Snickers Candy bar on the way home
• Dinner: Stouffers Lasagna: about 2 portions
• Small salad with 3 Tbsps. ranch dressing (made from a salad kit)
• 1 piece of Texas Toast
• 2 cans Diet Coke
• Snack: Bowl of chocolate chip ice cream before bed
In the Unit 3 Assignment, you performed a nutritional analysis of her 24-hour dietary intake and included the client’s previous calorie and nutrient intake totals. You also suggested nutrition assessment tools that could be used to perform further nutrition assessment.
In preparation for next week’s assignment, discuss various ways in which the client can reach her goals. How can the nutrition assessment tools and methods, which you mentioned in the Unit 3 Assignment, be used to assess this patient’s progress towards her goals?
3. Part One:
You will write a paper addressing each of these topics:
• Discuss why training in the food service environment is important.
• Discuss various training methods (OJT, classroom training, technology-based) used in food service.
• Discuss various training tools used in food service.
• Discuss the circumstances under which you may use one training method over another or in combination with another training method (for example: what if your employees cannot read or do not speak English?)
Part Two:
You will design a training tool for your new kitchen staff on the prevention of cross- contamination. The training tool can be in any of the following formats – handout, pamphlet, or PowerPoint presentation. Make sure your training tool includes the following:
• Definition of cross contamination
• Physical and procedural barriers
• Maintaining a hygienic environment
• Best practices in glove usage and hand washing
• How to properly handle raw and ready to eat foods
Requirements:
• Part One – The paper needs to be in an APA formatted 2-3 page paper.
• Part Two - Your training tool can be in any of the following formats: handout, pamphlet or PowerPoint presentation. Make sure your training tool includes graphics and is creative and informative.
• Both parts require you to use at least three references.
4. Comprehensive Nutrition
Instructions:
Imagine that you are now working as a nutrition assistant at the “Nutrition Center” that was introduced during units 2 and 3. “The Nutrition Center” is an outpatient nutrition, wellness and weight loss center. The patient that was initially assessed in unit 3 has decided to utilize “The Nutrition Center’s” nutrition and wellness program. Upon joining the comprehensive program, she filled out a questionnaire that included three main health and nutrition related goals.
Client MM’s 3 Goals:
• Lose weight (lose 30 pounds in 6 months)
• Improve her cholesterol, blood pressure and glucose control.
• Improve her energy level, overall mood, and to be a positive role model for her three teenage children.
Description of client:
• MM is a 40 year old Hispanic mother of 3 teenage children who works as a counselor in a job placement bureau.
• Occasionally smokes a cigarette when she is stressed – maybe 5 per week
• Uses stairs at work, is tired at night when she gets home
• The children’s birth weight ranged from 9-1/2 - 11 lbs.
• Family history of heart disease, diabetes, cancer
• Blood pressure was 140/92
• Height 165 cm (5’ 5”),
• Weight 93 kg (205 lbs.).
• Glucose test values (GTT) were 300 mg/dl at 1 hour, 248 mg/dl at 2 hours and 195 mg/dl at 3 hours.
• Serum cholesterol was 250 mg, HDL 36, LDL 200
• Triglycerides 200 mg/dl.
• Medications: Glucophage, Lexapro, multi-vitamin
• Eats 2-3 meals per day, eating goodies at the office
• Irregular bowel movements
• 24 hour recall: • Breakfast: granola bar and a 12 oz. Diet coke
• Lunch: Large bowl of cream of broccoli and cheese soup and a sandwich with: luncheon meat turkey (about 3-4 ounces), lettuce, tomato and 2 Tbsps. of mayonnaise from the cafeteria at work.
• Large sweet tea
• Snack : 2 glazed doughnuts in break room
• Snickers Candy bar on the way home
• Dinner: Stouffers Lasagna: about 2 portions
• Small salad with 3 Tbsps. ranch dressing. (Made from a salad kit)
• 1 piece of Texas Toast
• 2 cans diet coke
• Snack: Bowl of chocolate chip Ice cream before bed
Imagine that the supervising dietitian has asked you to help in the comprehensive nutrition assessment process of client “MM.” “The Nutrition Center” has a nutrition assessment protocol that you will follow to organize your information. Your supervisor asks you to keep the client’s goals in mind at all times during the assessment process.
1. Calculate the client’s BMI and include what weight category the BMI result is. Show the BMI calculation/equation.
2. Summarize the client’s current dietary intake (use the calorie/nutrient totals from the Unit 3 assignment here) by including: a. Total Calories
b. Total Fat
c. Total Carbohydrates
d. Dietary fiber
e. Total Protein
f. Sodium
3. Calculate the clients EER (estimated energy requirement). Table 7.9 on page 240 OR Table 7.10 on pages 242 should be referenced. Please note that calculations are based on weight in kilograms and height in meters. If you propose any alterations to the EER’s original answer (adding or subtracting calories based upon her weight/health goals), then include supporting evidence (references). Include the equation with the patient’s data inserted appropriately and the main mathematical calculation steps.
4. Compare the client’s current estimated calorie intake from #2 with the calorie recommendation in #3 and state the difference (if any).
5. The client mentioned improving her cholesterol, blood pressure and blood glucose. How do her recent lab values compare to the recommended values? (can include a table/chart)
6. What is one diet or lifestyle change that can be recommended to help improve her cholesterol values?
7. What is one diet or lifestyle change that can be recommended to help improve her blood pressure readings?
8. What is one diet or lifestyle change that can be recommended to help improve her blood glucose (sugar) levels?
9. The patient is scheduled for a follow up appointment in two weeks. What nutrition assessment tools and methods do you recommend utilizing during her next visit to measure the patient’s progress? Be sure to think about all nutrition assessment areas and include one from each category. Why did you choose each method?
Requirements:
• This assignment should be at least 4 pages. The assignment should be in APA format and include at least 4 references.
Please be sure to download the file “Writing Center Resources” from Doc Sharing to assist you with meeting APA expectations for written assignments.
In this week's discussion you will describe the characteristics of an assigned pest: Spiders and what implications it will have on a food service establishment if an infestation occurs.
Please use references in addition to your text. 150 words
2. Imagine that you are now working as a nutrition assistant at The Nutrition Center that was introduced during Units 2 and 3. This practice discussion will help you prepare for the full assignment that is due in Unit 9. Remember, The Nutrition Center is an outpatient nutrition, wellness, and weight loss center. The patient that was initially assessed in Unit 3 has decided that she wants to utilize The Nutrition Center’s nutrition and wellness program. Upon joining the comprehensive program, she filled out a questionnaire that included three main goals.
Client MM’s Three Health/Nutrition Related Goals
• Lose weight (lose 30 pounds in 6 months).
• Improve her cholesterol, blood pressure, and glucose control.
• Improve her energy level, overall mood, and be a positive role model for her three teenage children.
Initial Description of Client (from Units 2 and 3):
• MM is a 40-year-old Hispanic mother of three teenage children who works as a counselor in a job placement bureau.
• Occasionally smokes a cigarette when she is stressed — maybe five per week
• Uses stairs at work, and is tired at night when she gets home
• The children’s birth weight ranged from 9-1/2 to 11 lbs.
• Family history of heart disease, diabetes, cancer
• Blood pressure was 140/92
• Height 165 cm (5’ 5”)
• Weight 93 kg (205 lbs.)
• Glucose test values (GTT) were 300 mg/dl at 1 hour, 248 mg/dl at 2 hours and 195 mg/dl at 3 hours
• Serum cholesterol was 250 mg, HDL 36, LDL 200
• Triglycerides 200 mg/dl.
• Medications: Glucophage, Lexapro, multivitamin
• Eats 2–3 meals per day, and eats goodies at the office
• Irregular bowel movements
• 24-hour recall:
• Breakfast: Granola bar and a 12-oz. Diet Coke
• Lunch: Large bowl of cream of broccoli and cheese soup and a sandwich with: luncheon meat turkey (about 3–4 ounces), lettuce, tomato, and 2 Tbsps. of mayonnaise from the cafeteria at work
• Large sweet tea
• Snack : 2 glazed doughnuts in break room
• Snickers Candy bar on the way home
• Dinner: Stouffers Lasagna: about 2 portions
• Small salad with 3 Tbsps. ranch dressing (made from a salad kit)
• 1 piece of Texas Toast
• 2 cans Diet Coke
• Snack: Bowl of chocolate chip ice cream before bed
In the Unit 3 Assignment, you performed a nutritional analysis of her 24-hour dietary intake and included the client’s previous calorie and nutrient intake totals. You also suggested nutrition assessment tools that could be used to perform further nutrition assessment.
In preparation for next week’s assignment, discuss various ways in which the client can reach her goals. How can the nutrition assessment tools and methods, which you mentioned in the Unit 3 Assignment, be used to assess this patient’s progress towards her goals?
3. Part One:
You will write a paper addressing each of these topics:
• Discuss why training in the food service environment is important.
• Discuss various training methods (OJT, classroom training, technology-based) used in food service.
• Discuss various training tools used in food service.
• Discuss the circumstances under which you may use one training method over another or in combination with another training method (for example: what if your employees cannot read or do not speak English?)
Part Two:
You will design a training tool for your new kitchen staff on the prevention of cross- contamination. The training tool can be in any of the following formats – handout, pamphlet, or PowerPoint presentation. Make sure your training tool includes the following:
• Definition of cross contamination
• Physical and procedural barriers
• Maintaining a hygienic environment
• Best practices in glove usage and hand washing
• How to properly handle raw and ready to eat foods
Requirements:
• Part One – The paper needs to be in an APA formatted 2-3 page paper.
• Part Two - Your training tool can be in any of the following formats: handout, pamphlet or PowerPoint presentation. Make sure your training tool includes graphics and is creative and informative.
• Both parts require you to use at least three references.
4. Comprehensive Nutrition
Instructions:
Imagine that you are now working as a nutrition assistant at the “Nutrition Center” that was introduced during units 2 and 3. “The Nutrition Center” is an outpatient nutrition, wellness and weight loss center. The patient that was initially assessed in unit 3 has decided to utilize “The Nutrition Center’s” nutrition and wellness program. Upon joining the comprehensive program, she filled out a questionnaire that included three main health and nutrition related goals.
Client MM’s 3 Goals:
• Lose weight (lose 30 pounds in 6 months)
• Improve her cholesterol, blood pressure and glucose control.
• Improve her energy level, overall mood, and to be a positive role model for her three teenage children.
Description of client:
• MM is a 40 year old Hispanic mother of 3 teenage children who works as a counselor in a job placement bureau.
• Occasionally smokes a cigarette when she is stressed – maybe 5 per week
• Uses stairs at work, is tired at night when she gets home
• The children’s birth weight ranged from 9-1/2 - 11 lbs.
• Family history of heart disease, diabetes, cancer
• Blood pressure was 140/92
• Height 165 cm (5’ 5”),
• Weight 93 kg (205 lbs.).
• Glucose test values (GTT) were 300 mg/dl at 1 hour, 248 mg/dl at 2 hours and 195 mg/dl at 3 hours.
• Serum cholesterol was 250 mg, HDL 36, LDL 200
• Triglycerides 200 mg/dl.
• Medications: Glucophage, Lexapro, multi-vitamin
• Eats 2-3 meals per day, eating goodies at the office
• Irregular bowel movements
• 24 hour recall: • Breakfast: granola bar and a 12 oz. Diet coke
• Lunch: Large bowl of cream of broccoli and cheese soup and a sandwich with: luncheon meat turkey (about 3-4 ounces), lettuce, tomato and 2 Tbsps. of mayonnaise from the cafeteria at work.
• Large sweet tea
• Snack : 2 glazed doughnuts in break room
• Snickers Candy bar on the way home
• Dinner: Stouffers Lasagna: about 2 portions
• Small salad with 3 Tbsps. ranch dressing. (Made from a salad kit)
• 1 piece of Texas Toast
• 2 cans diet coke
• Snack: Bowl of chocolate chip Ice cream before bed
Imagine that the supervising dietitian has asked you to help in the comprehensive nutrition assessment process of client “MM.” “The Nutrition Center” has a nutrition assessment protocol that you will follow to organize your information. Your supervisor asks you to keep the client’s goals in mind at all times during the assessment process.
1. Calculate the client’s BMI and include what weight category the BMI result is. Show the BMI calculation/equation.
2. Summarize the client’s current dietary intake (use the calorie/nutrient totals from the Unit 3 assignment here) by including: a. Total Calories
b. Total Fat
c. Total Carbohydrates
d. Dietary fiber
e. Total Protein
f. Sodium
3. Calculate the clients EER (estimated energy requirement). Table 7.9 on page 240 OR Table 7.10 on pages 242 should be referenced. Please note that calculations are based on weight in kilograms and height in meters. If you propose any alterations to the EER’s original answer (adding or subtracting calories based upon her weight/health goals), then include supporting evidence (references). Include the equation with the patient’s data inserted appropriately and the main mathematical calculation steps.
4. Compare the client’s current estimated calorie intake from #2 with the calorie recommendation in #3 and state the difference (if any).
5. The client mentioned improving her cholesterol, blood pressure and blood glucose. How do her recent lab values compare to the recommended values? (can include a table/chart)
6. What is one diet or lifestyle change that can be recommended to help improve her cholesterol values?
7. What is one diet or lifestyle change that can be recommended to help improve her blood pressure readings?
8. What is one diet or lifestyle change that can be recommended to help improve her blood glucose (sugar) levels?
9. The patient is scheduled for a follow up appointment in two weeks. What nutrition assessment tools and methods do you recommend utilizing during her next visit to measure the patient’s progress? Be sure to think about all nutrition assessment areas and include one from each category. Why did you choose each method?
Requirements:
• This assignment should be at least 4 pages. The assignment should be in APA format and include at least 4 references.
Please be sure to download the file “Writing Center Resources” from Doc Sharing to assist you with meeting APA expectations for written assignments.
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Training in Food Service
Introduction
Principally, it is imperative to acquaint staffs with the ideal hygienic and good practices in a food handling entity for them to offer services without compromising the health of consumers (Chapman, 2010). In light of this, there are various ways of training staffs that will be adequately elaborated in this paper. On the same note, the training necessitates the use of training tools that help in internalizing and comprehension of the concepts and procedures to the staff with ease. Thus, the trainer may use a particular training method or a combination of training methods. Therefore, this paper aims at delineating the importance of training staffs that provide services in food handling joints, while demonstrating the various methods of training that can be applied while training such staffs.
Importance of Training in a Food Service Environment
The food management industry is highly competitive and team members including those on the wait and at the kitchen need to be properly trained in order to offer outstanding services. By offering training to the team, the workforce will be able to offer services expeditiously hence saving time, money and observing the ideal cleanliness levels that helps in attracting and retaining clients (Kassa, Silverman & Baroudi, 2010). Concisely, both staffs on the wait and at the kitchen need to understand the importance of food handling to ensure that food safety standards are followed to the letter. Proper food handling helps to avoid unwanted cases of food poisoning, spoilage and wastage. Moreover, staffs need to be trained on customer service for them to master the art of customer service that acts to ensure that consumers return or recommend the institution to friends and family members.
Customer service is an important factor in ensuring that the clients are satisfied. Training staffs in a food service environment will ensure smooth operations in the food joint. In light of this, there is great coordination and team spirit among the staffs that ensures that the operations are properly coordinated due to the emphasis on harmonious coexistence during the trainings (Schlosser, 2012). Also, training staffs in a food environment ensures that there is quality constituent on the various operations. Staffs are trained on the policies and procedures that should be followed in food handing and services that ensures consistency in food operations.
Training Methods in Food Service
There are various training methods that can be applied to disseminate knowledge to the staffs in a food environment. A classroom training method, the staffs are trained in a classroom set up where they assume the role of student and the facilitator is the tutor. In this case, the tutor acts as an instructor and uses the various techniques
Introduction
Principally, it is imperative to acquaint staffs with the ideal hygienic and good practices in a food handling entity for them to offer services without compromising the health of consumers (Chapman, 2010). In light of this, there are various ways of training staffs that will be adequately elaborated in this paper. On the same note, the training necessitates the use of training tools that help in internalizing and comprehension of the concepts and procedures to the staff with ease. Thus, the trainer may use a particular training method or a combination of training methods. Therefore, this paper aims at delineating the importance of training staffs that provide services in food handling joints, while demonstrating the various methods of training that can be applied while training such staffs.
Importance of Training in a Food Service Environment
The food management industry is highly competitive and team members including those on the wait and at the kitchen need to be properly trained in order to offer outstanding services. By offering training to the team, the workforce will be able to offer services expeditiously hence saving time, money and observing the ideal cleanliness levels that helps in attracting and retaining clients (Kassa, Silverman & Baroudi, 2010). Concisely, both staffs on the wait and at the kitchen need to understand the importance of food handling to ensure that food safety standards are followed to the letter. Proper food handling helps to avoid unwanted cases of food poisoning, spoilage and wastage. Moreover, staffs need to be trained on customer service for them to master the art of customer service that acts to ensure that consumers return or recommend the institution to friends and family members.
Customer service is an important factor in ensuring that the clients are satisfied. Training staffs in a food service environment will ensure smooth operations in the food joint. In light of this, there is great coordination and team spirit among the staffs that ensures that the operations are properly coordinated due to the emphasis on harmonious coexistence during the trainings (Schlosser, 2012). Also, training staffs in a food environment ensures that there is quality constituent on the various operations. Staffs are trained on the policies and procedures that should be followed in food handing and services that ensures consistency in food operations.
Training Methods in Food Service
There are various training methods that can be applied to disseminate knowledge to the staffs in a food environment. A classroom training method, the staffs are trained in a classroom set up where they assume the role of student and the facilitator is the tutor. In this case, the tutor acts as an instructor and uses the various techniques
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