Lecture 4: Cycle Menus

Question 1

Where can cycle menus be found?

Answer 1

• hospitals/health care facilities
• schools/daycares
• corporate cafeterias
• cruise ships
• summer camp

Question 2

Benefits of using a cycle menu

Answer 2

• set menu for time frame (controls cost, standardizes production)
• repetition allows for ease of staff training
• Saves times- no need to guess what is going to be made the next day
• Allows for variety within a day and in between days- improve customer satisfaction

Question 3

Modified diet types

Answer 3

• nutrient manipulation
• texture modification
• personal preference
• cultural/religious preference
• allergies

Question 4

Cardiac/heart healthy diets

Answer 4

• may need to limit sodium, fat, cholesterol

- also beneficial to increase certain ingredients: fruits/vegetables, whole grains, omega-3 fatty acids

Question 5

Diets to control CHO

Answer 5

• often used for patients with diabetes
• most limit concentrated sweets-high sugar desserts, beverages, condiments
• May increase:
  
  • high fiber foods (fruits/vegetables/whole grains)
  • High protein/low fat foods (lean meat/dairy)

Question 6

Renal diet

Answer 6

• very restrictive
• limits sodium, potassium, phosphorus, fluid
• may increase/decrease protein depending on disease state

Question 7

Low/high fiber diets

Answer 7

• usually for GI issues

- limits or increases fruits/vegetables/whole grains

Question 8

Other diets

Answer 8

• Low/high calories and/or protein (weight management, liver disease)
• Liquid diets- usually post-operative or for GI issues

Question 9

texture modification

Answer 9

• used for problems chewing/swallowing- decrease risk of aspiration
• solid food manipulated in different ways
  
  • cut-up
  • mechanical soft
  • ground
  • pureed
• Liquids may also be thickened

Question 10

Types of vegetarian/vegan

Answer 10

Lacto: eats dairy
Ovo: eats eggs
Pescatarian: eats fish
Vegan: no animal products at all

Question 11

Kosher

Answer 11

• no pork/pork products
• meat and dairy separate
• food prepared under kosher conditions- specific guidelines for types of animals/preparation

Question 12

Halal

Answer 12

• no pork/pork products/alcohol

- meats bust be halal-animals slaughtered under certain conditions

Question 13

required Nutrient analysis programs for:

• Hospitals
• Long-term care
• schools/daycares/summer camps

Answer 13

Hospitals: JCAHO (Joint Commission on Accreditation of Healthcare Organizations) and /or CMS (Center for Medicare and Medicaid Services)

Long-term care: state DOH (Department of Health) and/or CMS

Schools/daycares/summer camps: USDA (United States Department of Agriculture)