PPT-Components of Food- PPT-6

Prasanta Choudhury Specific Aim i To know the meaning of Roughage and Balanced diet iiTo know about the importance of Roughage Water and Balanced diet iiiTo know about reason of constipation. Recipes. . Webinar February 12, 2014. Recipes. Brought to You By:. Recipes. Purpose of the Webinar. Reinforce the importance of meeting the meal pattern with standardized recipes. Learn why we . calculate the contribution of foods in a standardized recipe toward the food components. The tools to being successful. Objective. Increase communication amongst food service staff members resulting in confidence with meal service operation.. Agenda. Offer versus Serve. Review of Regulations. Adult Meal Patterns . Training Objectives. Successfully determine whether a meal contains all of the meal pattern components requirements. Develop two months’ worth of . menus that include all of the CACFP . . . Questions to . ask. How many people . . will be . providing . food for on a daily basis? How many during the breakfast/lunch/dinner rushes?. How many employees will be working in the kitchen during the busiest times of the day?. North Carolina Department of Public Instruction. Safe and Healthy Schools Support Division. School Nutrition Services Section. Revised . September . 2014. “The USDA . is an equal opportunity provider and employer”. FigureZero Sequence Components IntroductiontoSymmetricalThe symmetrical components can be used to determine any unbalanced current or voltage (Ia, Ib, Ic or Va, Vb, Vc which reference unbalanced line- Adult Meal Patterns . Training Objectives. Successfully determine whether a meal contains all of the meal pattern components requirements. Develop two months’ worth of . menus that include all of the CACFP . The tools to being successful. Objective. Increase communication amongst food service staff members resulting in confidence with meal service operation.. Agenda. Offer versus Serve. Review of Regulations. Topics covered. Sodium. Fats. Saturated fatty acids. Trans. fatty acids. Cholesterol. Calories from solid fats and added sugars. Refined grains. Alcohol. Chapter 3. Foods and Food Components to Reduce . Meal Service Styles. Adult Care Component. Meal Service Styles. Pre-plated s. tyle . Minimum serving size of each component is placed on each plate and in each cup. Family-style Dining. Common serving dishes. year 2015-2016. Topics to Cover. Overview of Lunch Meal Pattern. General Requirements. Food Components. Offer versus Serve. General Requirements. Food based menu planning approach. Three age grade groups. for. . Adult Day Care Sponsors. CACFP. Training provided by:. Angela Goodrich. , . Nutrition Program Professional. NV . Dept. of Agriculture, Food and Nutrition . Division (NDA). 2. Adult Day Care Center Training . Crediting Meal Components in the National School Lunch Program and School Breakfast Program Mary Jo McLarney MS RDN School Nutrition Programs Branch Lead Program Specialist FNS-USDA-NERO August 9, 2017 Volume 64 , Issue 1, 2020 Institute of Science, Banaras Hindu University, Varanasi, India . 175 DOI: http://dx.doi.org/10.37398/JSR.2020.640125 Abstract : Essential oils (EOs) and their bioactive co