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Dietary Manager Author: Legvold and Salisbury Title: Foodservice Management – By Design Association of Nutrition & Foodservice Professionals 3rd Edition ISBN: 978-0-578-78561-5 Available at https://nf.anfponline.org/eweb/DynamicPage.aspx?site=ANFP&webcode=AGSStore Chapter 2 Menus – The Foundation of the Department – Objectives Identify factors affecting menu planning List resources available for menu planning and development Identify how cultures can impact the menu Describe how management decisions affect the menu Evaluate the quality and accuracy of each meal service Resources: ANFP New CMS Guidelines Food, Nutrition and Dining https://www.anfponline.org/docs/default-source/legacy-docs/docs/nc112016 ANFP The Edge Express Emerging Dining Trends in LTC https://www.anfponline.org/docs/default-source/NFEF/emerging_dining_trends.pdf?sfvrsn=0 ANFP Nutrition Connection Menu Planning Thinking Beyond Color, Flavor, & Texture https://www.anfponline.org/docs/default-source/legacy-docs/docs/nc_022013.pdf?sfvrsn=4 CBDM Practice Standard: Menu Planning https://www.cbdmonline.org/docs/default-source/legacy-docs/practice-standards/foodservice/menu-planning.pdf Dietary Guidelines for Americans https://www.dietaryguidelines.gov/ Food for Fifty by Molt, Mary, Pearson Education Inc. Use resources such as Dietary Guidelines for Americans, MyPlate, RDAs, facility diet manual USDA Food and Nutrition School Lunch Program https://www.fns.usda.gov/nslp USDA School Lunch Program Fact Sheet https://fns-prod.azureedge.net/sites/default/files/resource-files/NSLPFactSheet.pdf Please help to answer the following questions using the above said resources: 1. Modify the following meal so it does not produce an equipment challenge: Baked Chicken Baked Potatoes Roasted Broccoli Fresh-baked cookies 2. Why would the above menu produce challenges related to equipment? 3. List a grain that would be culturally appropriate for the following groups: Culture Food Substitution Hispanic/Latino East Indian Chinese Americans Middle Eastern Americans 4. Rewrite the following menu to improve the visual impact of it: Boneless, skinless Chicken Breast Cauliflower Baked Potatoes White Cake with White Frosting Milk 5. Plan a menu for the following events. You will be serving 40 clients and their families. No one has a modified consistency diet. St. Patrick’s Day Lunch Easter Brunch Valentine’s Day Supper Summer Picnic 6. Adjust the following menu for a Kosher Jewish client? Why would you make the modifications? Baked Ham Scalloped Potatoes Steamed Broccoli Cranberry salad Coconut Crème Pie 7. List six tasks for monitoring the meal service.

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