...Abstract This analytical report presents the research findings that will guide the development of a comprehensive food purchase, preparation, and cost sharing procedures for the full-time force of fire fighters. The problem raised in the case study is the need to develop a plan for how the fire fighters will prepare meals, purchase food, and share food costs, as it is the first time for the city council to transition to a force of full-time, paid fire fighters who will serve the small town of Pickering, Ohio. Based on the findings of the research, it was held that a healthy diet is very important for fire fighters because they are constantly exposed to stress and life-threatening conditions. Among the alternative solutions listed in the report, it was the option of hiring an in-house chef and kitchen staff (at least two members) who will be tasked to purchase the right food products and prepare all meals (breakfast, lunch, and dinner) for the fire fighters will help save costs on the meal budget for the entire team. Analytical Report: Food Purchase, Preparation, and Cost Sharing for the Ohio Fire Fighters Introduction Similar to the role of the military, the country’s line up of public safety professionals known as the fire fighters, serve the country with integrity, honor, and commitment. In fact, the fire fighters of the country may be considered as modern-day heroes who continuously...
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...sunshine, good fishing and perfect scenery. Many more of the ingredients vital to our happiness in the field are within our control. With proper planning and execution, we can assure ourselves of comfortable sleeping accommodations, protection from adverse elements, good company, and memorable eating. Eating need not be a simple matter of survival; it can be an integral part of your enjoyable outdoor experience. The modern camper has a whole new arsenal of foods and utensils at his fingertips, adding variety, taste, nutrition, and ease of preparation to the menu. By knowing the elementary nutritional requirements, the food combinations available, and the best techniques of preparation, anyone can create beautiful and delicious meals. For a healthy diet, one can refer to Canada’s Food Guide in order to include the proper nutrients. Each day’s meals should include the daily requirements from the four basic food groups: milk and milk products cereal, bread and pasta fruits and vegetables meats and alternates Cream of mushroom soup, Caesar salad, steak, baked potato, mixed vegetables, strawberry shortcake and tea or coffee comprise a dinner containing the four basic food groups. But, as appealing as this would be on the seventh day of a ten-day canoe trip, there are some problems associated with this menu. What, then, makes a good camping meal? It should be: non-perishable nutritious lightweight simple to prepare quick to prepare inexpensive attractive compact tasty...
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...lessons, and reading books that talk about safety issues. I comply with all state licensing regulations daily by checking the overall safety of our childcare room to ensure there are no hazardous materials or objects in range or site of my children or adults. Additionally, I check the playground for hazards before children are allowed to play. My goal is to keep the environment safe at all times so my children feel free and secure to play and learn in all areas Functional Area II: Healthy My goal in this area is to keep children healthy by monitoring their health. I do this by carefully observing children and watching for signs of illness, making sure immunizations are up to date, maintaining a sick child policy, and providing snacks and meals which meet the USDA guidelines for children’s daily nutritional needs. I educate children about the food pyramid and prepare activities to support their learning. I also keep children healthy by keeping my classroom clean. I use a bleach solution several times a day to sanitize the environment. I keep things washed and sanitized all the time, and encourage children to help-. Children in my care are informed and able to make good decisions to keep themselves healthy. Functional Area III:...
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...Dinners Are Significant For those interested in improving their family’s interpersonal relationship and overall health, say, “goodbye” to take out food and “hello” to home-cooked family dinners. In this modern age and technologically advanced century, people rarely eat at home with their families. In America, many parents work long hours in which it becomes challenging for them to cook home- meals and eat together with their children. Therefore, many families resort to ordering takeout food. For many American families, it is hard to schedule family dinners for reasons that might be because sometimes parents work overtime, or children have some social activities. However, if members of a family put effort to gather for dinner, studies have shown its possible positive effects for family members. Many family meals give a family a chance to talk about happenings of the day, laugh, make family decisions, and enjoy the food in a tide in manner. Moreover, family dinners can help family members to learn about each other and build better interpersonal relationships. Regular family meals with family have been shown to lower a high-risk teenage behavior, such as sexual activity, drinking alcohol, smoking, marijuana use, eating disorders, violence, and school problems. In addition, family dinners have shown to decrease the risk of child obesity, improve a child’s social skills, and reduce behavioral issues in children. Although family dinners can be time consuming, inconvenient, and...
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...the family in various ways. School meal programs, especially breakfast programs, have gotten a significant amount of attention in recent years due to the many studies that have shown the benefits of having these programs. These studies have shown that students who participate in school breakfast programs have better nutrition, less hunger, more food security, better performance in school, and the program could even improve the likelihood that students will eat breakfast on a regular basis (Bartfeld & Ryu, 2011). School breakfast and lunch programs are moving toward having a 100% participation rate, because when students who participated in the programs were analyzed and compared with the non-participation students, results showed significant differences in the categories listed above. (Moffitt, 1995). Being a Dietetics student, I am extremely aware of the importance of nutritious school meal programs because children spend most of their habit-forming years in school. Students need to develop positive breakfast and lunch choices in order to develop and maintain a healthy lifestyle in the future. As I briefly stated before, there have been studies done to compare the students who participate in school breakfast and lunch programs with the students who choose not to. The findings indicated that a surprising number of students do not participate in the programs altogether. The main finding for this was due to the lack of interest in the meals being served (Moffitt, 1995). Most...
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...through the SuperTracker that I needed to increase my calorie intake to 2,200 calorie per day to achieve a healthier weight, as I was 99 pounds, and wanted to reach a goal of 105 pound. Even though I eat healthy food, I don’t eat a well-balanced meal. The SuperTracker showed me to implement more fruits, proteins and dairy into my meal plan. Vegetables and whole grains have really never been an issue for me. My other goals were to increase my vitamin D, vitamin A and iron, so I can stop taking supplements and to increase my dietary fiber. Throughout the nine-week program, I found that my eating habits did not improve. My calorie intake never went over 2,000 let alone get up to 2,200. I was although really shocked to learn how much sodium I consume, I always thought I was good with watching my sodium intake. This is why people have to be more concise of what they purchase as it can be high in sodium. The coach center message archive gave me some of the following advice for vitamin D, dietary fiber and iron. Vitamin D their comment was, try to meet your recommendation by trying new recipe ideas for salmon, tuna, and sardines. Dietary fiber the comment was plant foods are where you find fiber-fruits, vegetables, nuts and whole grains, when your meal has more fiber, it often has fewer calories, and you’ll feel fuller and stay within your calorie allowance. Their comments to incorporate more iron into my diet were, chickpeas are a source of iron, have hummus on a sandwich or with carrots...
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...Food Intake Daniel Catura SCI-220/Human Nutrition January 26, 2011 James A. Davis Food Intake The iProfile Journal entry I entered is for the day of Tuesday, January 25, 2011. The food and drink I consumed on Tuesday is like that of an average day for me with the exception of the alcohol I drank in the evening. I had an everyday breakfast of hash browns, eggs, bacon, and toast. I also drank a cup of orange juice and two cups of two percent milk. I do not usually eat at fast food restaurants, but for lunch I went to Long John Silver’s, where I ordered a number three off the restaurant’s menu. A number three includes two hush puppies, one fish plank, one chicken plan, French fries, and a medium soft drink. When I arrived home I promptly started preparing dinner that included a salad, pasta with sauce, and sausage. The salad was made of lettuce, tomatoes, onions, carrots, and cucumbers. I also used regular Italian Salad dressing. For the main course, I boiled Rigatoni, and topped off with Ragu pasta sauce. I added onions and mushrooms to the sauce. As for the side, I grilled two pork sausages. The beverage that accompanied dinner was a 20-ounce of Coca Cola. After dinner I went to a bar with my fiancée. At the bar I had two Captain Morgan’s Rum and Cokes and three Bud Lights. Before I inputted the consumption of food onto the iProfile site...
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...Reflection report on the hospitality visit We visited the restaurant of the Stendel Hotel, Wannee, on the 19th of November 2015. We chose to have breakfast because it suited our planning better and I personally thought that with breakfast there was more to check than with lunch. | Checklist | 1 | 2 | 3 | 4 | 5 | Notes | Service; | First impression | | | x | | | No table, waiter immediately came | | Staff behaviour | | | | x | | | | Product knowledge | | | | x | | | | Speed of the service | | | | x | | | | Serving out techniques | | | | x | | | | Last impression | | | | x | | | Food; | Taste of the food | | | | x | | | | Menu variety | | | | x | | | | Food temperature | | | x | | | | | Food freshness | | | | x | | | | Presentation of the food | | | | x | | | | Buffet refilled when needed | | x | | | | No butter, no bacon, no cheese | Hygiene; | Overall cleanness in the restaurant | | | | x | | | | Cleanness table | | | | x | | | | Personal hygiene staff | | | | x | | | | Cleanness glasses | | | | | x | | | Cleanness cutlery | | | | | x | | Atmosphere; | Background music | | | x | | | Continuously ballads | | Temperature in the restaurant | | | | | x | | | Interior of the restaurant | | | | | x | | | Light in the restaurant | | | | | x | | Service When we arrived at the restaurant, the waiter immediately came to...
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...room, instead of grabbing fast food in-between or after classes. The items Lauren suggested dancers take were; yogurt and granola, toast and cream cheese, hummus and veggie sticks, and peanut butter and apples. These snacks all include a necessity in the diet of dancers. Lauren explained how dancers need fat in their diets and cannot just avoid it. One of the most helpful subjects that Lauren addressed was meal timing and meal components. After reading the supplemental essay about how dancers should eat and about nutritional information,...
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...lifestyle will put you on the right path to make things right. Nutrisystem, and Jenny Craig are both weight loss programs with several similarities and differences. Nutrisystem Nutrisystem is an easy-to-follow and effective diet program, and offers great convenience to its users. Individuals who do not like determine the calorie requirements, plan the diet, shop for the groceries and cook meals will definitely love Nutrisystem’s diet plans. All you will do is simple choose your menu choice from its official website and reheat the pre-prepared and packaged microwavable pouches just before consuming the meals. Nutrisystem takes care of all the calorie counting and cooking part for you. Nutrisystem offers its dietary service through online, and do not have centres anywhere. It offers you the convenience of ordering the diet plans online just sitting at home. You will have the meals delivered to your doorstep soon so you can kick start your diet routine immediately. Nutrisystem does not require and contract you. So, you can quite its service anytime you like. It allows you to purchase just one meal per order. Nutrisystem provides different diet plans for men, women, vegetarians, diabetic patients, senior citizens and...
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...demonstrate an understanding of the Michigan Menu Production Record by completing assigned parts of the form. For more information about production records, refer to: A Menu Planner for Healthy School Meals, USDA (FNS-303), 1998. Introduction to Menu Production Records The Menu Production Record is a tool that is used in every foodservice operation, including restaurants, commercial cafeterias, and institutional cafeterias. Its main purpose is to plan and control food production. A written production record provides a place for the manager to plan the amount of food that will be prepared and then record what was actually served. Adjustments can be made to the Menu Production Record during preparation and service in order to indicate any changes that may need to be made. Since the Child Nutrition Programs receive reimbursement for lunches, breakfasts, and snacks that conform to the meal pattern, the School Food Authority must provide documentation to the state and federal government about the food and the amounts that were served. The Menu Production Record becomes the documentation of the amounts served. It is also the basic record that will be used by the state agency during a review to determine compliance with nutrient standards. The Menu Production Record is also an excellent planning and forecasting tool that will help the foodservice manager to have a successful food service operation. Good Menu Production Records keep track of more than just food items and quantities prepared...
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...the family in various ways. School meal programs, especially breakfast programs, have gotten a significant amount of attention in recent years due to the many studies that have shown the benefits of having these programs. These studies have shown that students who participate in school breakfast programs have better nutrition, less hunger, more food security, better performance in school, and the program could even improve the likelihood that students will eat breakfast on a regular basis (Bartfeld & Ryu, 2011). School breakfast and lunch programs are moving toward having a 100% participation rate, because when students who participated in the programs were analyzed and compared with the non-participation students, results showed significant differences in the categories listed above. (Moffitt, 1995). Being a Dietetics student, I am extremely aware of the importance of nutritious school meal programs because children spend most of their habit-forming years in school. Students need to develop positive breakfast and lunch choices in order to develop and maintain a healthy lifestyle in the future. As I briefly stated before, there have been studies done to compare the students who participate in school breakfast and lunch programs with the students who choose not to. The findings indicated that a surprising number of students do not participate in the programs altogether. The main finding for this was due to the lack of interest in the meals being served (Moffitt, 1995). Most...
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...• What is the product/ service the company offers? Blue Apron delivers all the fresh ingredients you need to make delicious meals in exactly the right proportions. Blue Apron offer two plans, with no commitment and no fees, so customer can prepare delicious, inventive meals at home. Blue Apron do the menu planning and shopping, and deliver recipes right to your door with all the fresh, perfectly portioned ingredients you need to cook them. With Blue Apron 2-Person Plan, customer will receive one delivery a week, with three delicious recipes and the corresponding ingredients pre-portioned for two. Blue Apron customizes your menu based on your dietary preferences. • Who is the customer and what does the customer value? Customers who normally use the blue apron are workers, couples, and people who want to learn to cook at home without buying the ingredients to the supermarket. Customer value provided by Blue Apron is timesaving to buy the ingredients and also customer do not need to buy too much ingredients to make a simple meal because the ingredients are already in the measure. • How does the company generate revenue? Blue Apron had raised over $50 million in venture funding and delivered 600,000 meals per month. In April 2014, Fortune valued the company at around $500 million. The company now delivers to over 80% of the United States by population. • Do you think the company has a good business model? Can you criticize? I think Blue Apron give the best...
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...The small business that was chosen to start is called Dinner to Go, this is a place where a person can stop on the way home, and pick out dinner. It is where you can get the whole meal in one stop. You pick out the main dish, side dish, dessert and even the beverage. The chef on staff helps you season the dish. Mix up the side dish, make a salad, and stir up the dessert. They can even suggest the correct beverage. Then you take it home and put it in the oven, set the timer and wait for dinner. The meal is prepared in the size that you want. If you are feeding four then it is prepared to feed four. If you are feeding eight it is prepared in the size to feed eight. Either way it is comparable to market value. The food would range from ground beef meals to Lobster or Susi. The shop also has on stock beverages, flowers anything to set a table at the high end or low end. The clientele for this anyone form the working mother, the bachelor, or the person with the last minute visiting relatives. Basically a one stop shop for a person to have a meal that looks like they spent all day planning, when in fact it was a quick stop on the way home this is also a healthier alternative to the fast food options. The type of organization chosen is a Partnership. The partnership would be divided equally between both partners. The partnership was chosen over the sole proprietor because this business was the idea of two different people. Both of which wanted to start the business, one is very good...
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...south. Not only did people quarry the ice, but they also had to deliver it homes to put inside an ice box, thus resulting in the neighborhood iceman who brought the ice. A refrigerator is an essential item in almost every household today. As more are marketed, there is a demand for better quality, better efficiency, and more modern refrigeration. They are used not only to store leftovers, but also pre-cooked meals as well. Human culture has evolved greatly around refrigerators. Stress can develop in a house hold when there is a family to feed, however with refrigeration only a simple planning is needed. By purchasing ready to eat food a parent can simply heat or serve ready to eat meals. This trend towards buying the necessary began, in part, with the introduction of the refrigerator, and many other household "time savers"; as less time was spent on family necessities, like meal purchase and preparation, and more time and money could be spent on items once thought frivolous Also, where once only individual ingredients were available, with refrigeration, meals or the meal components...
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