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Overview
3 ways our American Culinary Federation approved course helps you as a chef, foodservice operator, cook, apprentice or food instructor (ACF certification or recertification):
1) Concise information to help you serve your customers better, improve health of you and clients, and improve your bottom line
2) Visual presentations that make it easy to learn at your pace, in your office - they are engaging and interesting and easy to learn
3) Take our test online at your convenience and receive an instant grade and certificate.
Description
Detailed Product Information: 3 reasons a chef or foodservice manager needs to learn about nutrition in a tough market (besides the fact that you get CEH hours from the ACF and over $700 worth of our shows and handouts!):
1) Alarming health statistics and research you cannot ignore. Diet affects health and the cost of healthcare.
- Diet is implicated in the top four causes of death in the U.S. Excess salt consumption and obesity were found to be more deadly than smoking.
- Chefs and foodservice operators are in charge of a greater percentage of American meals.
- Over 66% of the US population is overweight and a large part is aging; they are going to have more special needs (diabetes, heart disease, blood pressure, etc.)
- Health care costs affect you, your employees, your customers, your family, your insurance and your bottom line!
2) It might be the law! Food label laws are around the corner for restaurants plus there are laws about using health claims on menus and avoiding trans fat in cooking.
3) Knowledge is needed to meet client dietary requests - diabetes, heart healthy, vegetarian, food allergies, etc. Meeting these needs is easy when you know how!
Syllabus:
Introduction from Judy Doherty, ProChef II Lesson #1 - How does diet impact health? What does a chef need to know?
- Lesson One overview - Word Document and study quiz
- MyPlate PowerPoint will teach you about the history of the Food Guide Pyramid and the importance of food groups and nutrient dense foods in these groups to provide enough nutrients in calories allotted -- the buzz phrase of all nutrition experts -- we live in an era of excess, not an era of nutrient deficiency!
- Dietary Guidelines Summary PowerPoint for overview of what most people need to do for optimal diet -- a comprehensive score card most of us must follow to adhere to MyPlate basics and the Dietary Guidelines- which foods do we eat way too much and which items not enough?
- DASH Diet PowerPoint - a healthy balanced diet for everyone - recommended by MyPlate, Dietary Guidelines for Americans, American Heart Association and most health authorities and scientists- what they discovered and how to follow a DASH diet - this is good for you, your employees, your family, your customers and your health.
- Do You Want to Lose? PowerPoint - This show explains the basics of weight control.
Lesson #2 - Learn about Nutrition Facts Label laws.
Food label claims and laws - you may be using these! - Learn about a nutrition facts label and allowed label claims and where to go for more information as the law evolves with our Food Facts Label Lab.
Lesson #3 - Meet client requests and improve the nutrient quality of your food and menus.
Step 1 - define special requests:
Special requests - learn about them - what are they and how do you fill them? Diet sheets are given that you can use for your staff for restaurants, banquets. - Heart healthy - what to use, what to avoid
- Diabetes - keep it low in fat, small in portion, high in fiber, and low in sugar - sugar substitutes explained
- Low sodium - how to avoid hidden sodium, how to flavor without salt
- Vegetarian - slide show on vegetarian and the various types - what is the difference between vegan and ovo-lacto vegetarian?
- Healthy plate
- Food allergy PowerPoint show and PDF -- they are increasing-- what are the 8 common allergens? -- How do you comply? Contains versus May contains is discussed.
- Dear Chef -- PDF file - Read the answers to a survey by dietitians and other health professionals on what they really want to see chefs make!
Step 2 - Modify it!
- Modify Recipes PowerPoint show - Lower the fat, sugar and sodium - how to modify recipes
- Diet and calorie density PowerPoint show -- understanding how to lower calories to make better -diet foods- and increase check average -- if every dish is too high in fat, they are going to get full with the appetizer and salad and they won't order an entree, drink or dessert! In a nutshell: 1) soups, salads, cooked whole grains, legumes, lean protein, fruits and vegetables are great -- 2) fat, cheese, cream, frying, big cuts of fatty meat increase calorie density.
Homework:
Write down one of your popular recipes and analyze it using our recommended free online program (URL given in course).
What is the daily value for the following nutrients?:
Fat - should be less than 5% of the daily value to be considered low
Saturated fat - should be less than 5% of the daily value to be considered low
Cholesterol - should be less than 5% of the daily value to be considered low
Sodium - should be less than 5% of the daily value to be considered low
Fiber - should contain more than 2.5 g of fiber per serving to be a good source of fiber
Make it healthier!
Use the modify charts in the packet to lower the fat and sodium. Analyze it again - is it low enough? 5% of the daily value is considered low and should be the goal for the first four while it should be more for fiber.
Read the author's article on what impacts recipe analysis significantly - these tips are from years of cooking and modifying and analyzing recipes. (PDF file)
Read the author's article on what impacts recipe analysis the most - these tips are from years of cooking and modifying and analyzing recipes.
Resources for more information
All shows and notes supplied in zip file - PowerPoint and Adobe Acrobat Reader needed to view materials. Complete the test online with the link below and receive an instant grade and printable certificate for the ACF.
This course and test can be used for points towards CMC. We are able to assist you in preparation for the Certified Master Chef test for the nutrition analysis for your menu. (The total caloric value of the meal should not exceed 1000 kcal. The balance should be 15-20 percent protein, 45-60 percent carbohydrates and 25-30 percent fat.) Just click on Contact at the bottom of the site. Length of Lessons: 30 hours If you download, you receive a zipped file that is 39 mg - that is okay with a newer computer and high speed access - otherwise it might be best to order the shipped CD. If you have questions, call us. What our customers are saying: "Thanks, the course was very informative and I'm using it towards my CEC certification. i would recommend the course." - Tim Weaver Executive Chef Crowne Plaza Hotel More Details
What you receive with every purchase: 
- Professional styling. Our creative graphics, photos, and illustrations add color, clarity, and value to every product.
- Audience engagement. Our timely topics and materials make nutrition and health information clear, interesting, and easy to understand.
- Speedy delivery. You can download our products immediately, or get them shipped to you quickly.
- 100% satisfaction guarantee. We want you to be happy with your purchase. If you’re not, we’ll give you your money back.
- Lifetime customer support. We are here for you. Whether you need to customize a show or find a new resource, we are happy to help in whatever ways we can. We have even been known to send extra options at no additional charge.
But wait there is more: - All of our products are up to date and scientifically accurate, relying on peer-reviewed research. They support messages from the Dietary Guidelines for Americans and MyPlate.
- Your purchase includes a license to copy and reproduce these materials for one site. We do offer discounted site licensing for additional locations as well.
Easy payment terms right from this shopping cart!: - Our credit card processing is simple, secure, and straightforward.
- If you would rather receive an invoice, select "bill me" instead. This option will allow you to...
- Pay with a purchase order or check.
- Use the invoice to call in your credit card over the phone.
- We will ship your items or make them available for download once we have received your payment.
Here is what our customers are saying: "Thank you! Healthy Shopping on a Budget will come in very helpful with EFNEP staff and in service trainings." - Lisa Phillips, Program Assistant, Connecticut Center for Eliminating Health Disparities among Latinos (cehdl.uconn.edu) "I have enjoyed your materials and have used the Portion Control DVD with my groups in our multidisplinary Bariatrics program." - Randall Feezell. M.D.
"Thank you. I just looked through all the materials I have downloaded--looks good, just what I needed. Thanks for such quick service!" Debora L Arseneau, MS, RD, Extension Educator, Morocco, IN
"I really like the download option. Sometimes things come up at 'last minute' and it's nice to have the quick access. Also, it seems to be more efficient, saving time and cost for both the customer and for yourself, making sense for all." Kim Kochenderfer, RD, CD, CLE, Dietitian, La Crosse County Health Department, La Crosse, WI
"This download option was a lifesaver for me! I am doing a program in a few days and I wanted to use some of the information from No Battles, Better Eating for Children. I didn't have the curriculum and knew it would cost me a fortune to have it shipped express! I think this is fabulous. Thank you, thank you, thank you :)." Lisa Farmer, FACS Agent, K-State Research & Extension.
"Judy, HOW WONDERFUL! It worked, we can use this info immediately. What a great service! Love the download!!" Barbara M. Carlson, MA, RD, CDE, Director, Helwig Diabetes Center Recommended Products
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