Lecture 2: Budget/Planning

Why meal plan?

• Better nutrition

• Reduces stress of deciding meals on the spot

• Helpful for grocery shopping

• Reduces food waste

• Cost effective

• Saves time

What does a healthy plate look like?

• 25% protein

• 25% complex carb & fibre

• 50% veggies

What are the downsides of a healthy plate?

• Not all meals can be separated into sections & hard to visualize

• too rigid

• Not culturally compatible

What are the 4 steps of planning healthy meals?

• Set the foundation

• Individualization

• Planning strategies

• Sustainability

What is “setting the foundation”?

• Focus on micro/macronutrients

• Basic goals

• Emphasize rations

• Discuss hydration

What is “individualization”?

• Discuss individual goals/needs (lifestyle or sickness)

• Learn about cultural preference

• Review meals and goals

• Educate

What is “planning strategies”?

• Using templates/guides

• Planning preferences (weekly/monthly)

• Batch prepping

• Variety

What is “sustainability”?

• Avoid rigidity and build flexibility

• Focus on progress

• Therapeutic diets

What are the steps of costing recipes?

• List all ingredients needed

• Determine quantity and price e.g., 1 cup (~120 grams) of flour vs 2 kg bag

• Calculate ingredient cost

• Sum all ingredient costs

• Divide cost per serving (if needed) e.g., recipe yields 12 muffins

• Compare and adjust based on budget

What are some Considerations for recipe costing - Yield?

• Edible Portion (EP): The portion of food that is consumed after the food has been cut and cooked

• Percent yield: Factor used to determine how much food is lost as a result of cooking, cutting, and processing of food

What are the 4 types of recipes?

• Standard:

• Action:

• Descriptive

• Narrative

What is a standard style recipe?

• Ingredients listed in order

• Method of combining ingredients in steps

What is a action style recipe?

• Description of steps is combined with ingredients

What is a description style recipe?

• Column format- ingredients, quantity, and steps

What is a narrative style recipe?

• Ingredients, quantity, and steps in a paragraph

• Used for very simple recipes

What are the 6 recipe rules?

1. Ingredients should be listed in order of use (chronological order)

2. Be specific with ingredients

• e.g., 1 potato vs. 1 Yukon Gold potato

• e.g., 1 package of ground beef vs. 500 grams of raw ground beef

3. Consider audience

4. Always provide cooking temperatures

5. Always include recipe yields

6. Give other necessary specifics

What’s the “factor method” of recipe adjustment?

1. Divide desired number of portions by current recipe yield (e.g., you desire 12 portions, but yield is 6)

2. Multiply each ingredient by factor and convert to appropriate units of measure

Who are the most vulnerable populations for foodborne illness?

• Children

• Elderly

• Pregnant women

• People with weakened immune systems (e.g., HIV, cancer, inflammatory bowel disease)

What are symptoms of foodborne illness?

• Gastroenteritis

• Nausea

• Abdominal cramps

• Diarrhea

• Vomiting

• Fever

• Dehydration

Who shares responsibility?

• Government

• Food producers/manufacturers

• Food service

• Consumer

What are the 4 food hazards?

• Biological

• Chemical

• Radiological

• Physical

What is a biological food hazard?

• Organic materials or living organisms

  • Bacteria

  • Fungi (Molds, yeast)

  • Viruses

  • Parasites

  • Protozoa

Why is foodborne illness an umbrella term?

• Contains:

  • food poisoning/intoxication

  • Food inspection

  • Toxic mediated infection

What’s food intoxication/poisoning?

• bacteria grow on the food and release toxins.

• These toxins cause a person to become ill, not the bacteria

  

What’s food infection?

• bacteria grows on a food and is ingested.

• The bacteria then grows in the host’s intestine and create an infection through their colonization.

• This is the MOST COMMON!

What’s Toxin-mediated infection?

• we eat food, bacteria grows inside the intestine and THEN produce toxins that make us ill

What is the onset time, symptoms. and prevention of salmonella?

• Onset time

  • 6-72 hours

• Symptoms

  • Nausea, pain, diarrhea, headache

• Prevention

  • Cooke poultry to 74degrees, careful around eggs

What is the onset time, symptoms. and sources of listeria monocytogenes?

• Onset time

  • 3 days - 3 months

• Symptoms

  • headache, fever, back pain, pneumonia, septicemia, urethritis, meningitis, miscarriage

• Sources

  • Dairy desserts, unpasteurized milk, cold lunch meats, soft cheeses

What is the onset time, symptoms. prevention, and causes of Clostridium botulinum?

• Onset time

  • 4 hours-8days, usually 18-36 hours

• Symptoms

  • headache, double vision, respiratory failure, paralysis, death

• Prevention

  • Avoid dented/busted cans

  • cook low acid foods at a high temp

• Sources

  • Improper home-canning, fresh mushrooms in plastic, baked potatoes wrapped in foil (when left at room temperature for days), homemade garlic-in-oil preparations, honey

What is the onset time, symptoms and sources of E. Coli?

• Onset time

  • 3-4 days

• Sources

  • Exists in humans & animals

  • Raw sprouts, unpastuerized juice, manure, poor handwashing, infected water

• Symptoms

  • traveler’s diarrhea, vomiting, cramps, kidney failure, HUS

    

Explain molds

• molds are visible and present bloom

• Reproduce via spores

• Produce mycotoxins leading to food intoxication

Explain viruses and 2 main ones

• All foodborne viruses are transmitted via oral-fecal route

• Hepatitis A

  • Food contaminated with feces

  • Polluted shellfish or diapers

• Norovirus

  • contaminated food handlers, shellfish, and water containing raw sewage

Explain parasites and main one

• organism that lives on/within another organism at the host’s expense

• Protozoa

  • Since-cell from contaminated water

Explain Trichinella spiralis

• undercooked meat- requires high regulation of pork

• residual larvae in body

What is Anisakis simplex?

• Type of round worm found in fish

How to eat fish safely?

• 70°C (158°F) minimum internal temperature

• If raw: frozen and held at -20°C for 7 days

What is Toxoplasma gondii?

• Causes toxoplasmosis

• From cat litter & raw meat

• Huge risk for pregnant ppl

What is Prions?

• Infectious protein that doesn’t have DNA/RNA but misfolds proteins

• Mad cow disease- holes in brain

What are chemical hazards

• Agricultural & Industrial contaminants

• Plant toxins

• Animal toxins

• Toxic metals

What is acrylamide?

• causes cancer in lab animals

• sugar + asparagine + high heat

  • Coffee/potatoes/burnt food

What are physical hazards?

• hazards health when found in food/drinks

• Wood/glass/hair/jewelry/nails

What are food allergies? 8 main ones?

• immune response to proteins

• Milk, eggs, fish, shellfish, treanuts, peanuts, soy, wheat

What’s an intolerance?

• inability to absorb/process due to enzyme deficiency (not immune)

What are the safe food storage temps?

• Fridge (4°C)

• Freezer (-18°C)

• Canned foods (15-21°C)

• Root veggies (10-21°C)

What are the 6 steps of food preperation?

1. Pre-preparation

2. Cooking

3. Holding

4. Cooling

5. Reheating

6. Serving

What are the 4 methods of thawing

• bottom of fridge

• Submerge in cold running water

• microwave (if lil amount)

• part of cooking process

What are the 3 main mistakes of cooking?

• Food is not cooked to internal temp

• Food is not cooled properly

• Food is not reheated to temp

What should you do if holding food?

• Discard after 2 hours at room temp

• Check temp after cooking & every 2 hours

• Protective barriers (like sneeze giard or covers)

Difference between clean/sanitize/sterilize

• Clean

  • Soap removes dirt and debris

• Sanitize

  • Reduces bacteria but not fungi/viruses

• Sterilize

  • removes bacteria, fungi, and viruses

• Note: ALWAYS need to clean and then sanitize

What temp does your water need to be?

• Wash at 60-71°C

• Rinse at 82°C (10sec) or 77°C (30sec)

What is HACCP?

• Hazard

• Analysis

• Critical

• Control

• Points

7 steps of HACCP

1. Assess hazards

2. Identify CCPs

3. Establish limits (like temp)

4. Monitor CCP

5. Take corrective action to fix

6. Verify regularly

7. Document