[FSN 202] - Final Exam Guide - Ultimate 38 pages long Study Guide!
29 Nov 2016
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Menu: list of items available for selection, focal point of operation, for each subsystem: Trends: local, sustainability, reducing waste, gluten free. Degree of choice: selective - < 2 choices, semi selective - 1 choice, nonselective - no choices. Menu presentation: sales tool, education tool, spoken menu: presented orally to patient. Visit before next meal and recorded: room service: patient calls when ready to eat. Food delivered to room: table d"ttote: food items grouped and sold for one price. Usually written on boards: a la carte: food sold individually. Menu types: static - restaurant, some items offered daily, now in hospitals, cycle - different items each day of the week/biweekly/month. Hospitals and schools: single use - special events and holidays. Healthy individuals: 3 meals a day, balance cost + labor = viable operation, variety=appealing. Determine preferences through interviews, comment cards, and plate waste. Limit calories form added sugars, saturated fats, and lower sodium intake.
