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[DOC File]Food Safety Plan
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Food Safety Plan/Description of This School Facility Pages 1-2. Categorizing Menu Items. Procedures Followed when Categorizing Menu Items Page 3. Chart - Menu Items Categorized According to Process 1, 2 or 3 Page 4. Identified Control Measures (CCPs) Process 1 Page 5. Process 2 Page 6 . Process 3 Page 7. Process 1 – Chart (for posting as job ...
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[DOC File]Collection of Meal Intake Data (food and fluid)
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Find resident’s Food and Fluid Intake Tracking form for the current resident. Round the average intake to the nearest 10%. If the second number is less than 5, round down. If the second number is 5 or greater, round up. Mark the rounded % of food eaten on the resident’s Food and Fluid Intake Tracking form.
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[DOC File]Nursing Home (name)
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For all residents on “calorie counts,” the Food and Hydration Aide provides the RD/Diet Technician with the completed meal intake estimation sheets from the previous day. The RD/Diet Technician tallies the relevant information and records the findings in the medical record. Page …
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[DOC File]Carbohydrate Counting Handbook
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If any food contains more than 5 grams of carbohydrate per serving you will need to include it in your meal plan. Foods can be a combination of “carbohydrate, protein, and/or fat”. You can use the food guide pyramid to help you determine if a food is a carbohydrate, …
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[DOC File]You Are What You Eat: Fueling The Olympic Fire
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Food and Nutrition Information Center: Information and interactive activities . Official Olympic Site: Contains athlete profiles . Mike's Calorie and Fat Gram Chart for 1000 Foods : A list of foods and their caloric values, with a breakdown of fats, carbohydrates, and proteins. Technology Supplies. Computer(s) Internet Connection
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[DOC File]DETERMINING DAILY CALORIES PER FOOD SOURCE
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TOTAL DAILY CALORIE EXPENDATURE = _____ + _____ = _____ BMR ACTIVITY TOTAL . DETERMINING DAILY CALORIES PER FOOD SOURCE. Your diet should be made of the following percentages. FOOD SOURCE Average Endurance Athlete …
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[DOC File]What's the Scoop on Portion Control
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Menu Planning – Menus should be planned first to meet USDA requirements. The portion sizes specifies for each food helps to determine if these requirements are met. Refer to the School Breakfast and School Lunch Meal Patterns and to the Grain-Bread Chart to make …
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Printable food calorie chart