My Food Service Experience as an Intern

When I began the internship component of the Masters of Science in Foods and Nutrition program in May 2009 I was excited to start with my Food Service (FS) rotation. I felt confident in my skills in this area and was ready to apply what I had learned about Patient FS while at school. On the first day of the placement my preceptor told me that my major project was in retail. WHAT? Yes, that was exactly my reaction. Of course, I appeared calm and tried not to show my emotions. I had no experience in retail and had been prepared for projects in Patient FS…. what was I to do?

My project was to revamp the menu for the summer and include nutritional analyses of the items so that customers could make better food choices. Being unsure how to go about this, I decided to look at survey returns from cafeteria customers. These revealed interest in the nutritional content of foods offered, and in healthier entrees. To increase revenue and attract more customers, we decided to include entrees that were less expensive so that those who brought lunch from home would consider purchasing a cafeteria meal instead. I created a three-week summer menu with healthier entrees including low-value entrees, and high-end entrees to meet the varying needs of customers who were mainly hospital staff. We completed nutritional analyses of all entrees to identify those that could be labelled low fat (less than 10 g/serving), low sodium (less than 500 mg/ serving), or as a source of fibre (2 g or more/serving). I identified top selling items on the existing menu to retain, searched for lighter, summer-type foods, and explored trends in the food industry (e.g., the Mediterranean influence).

While working on this project, I realized that the experience and knowledge I gained would be the same whether developing a patient or cafeteria menu. Synthesizing the items into a 21-day menu cycle was the most critical part of this project. I made sure there was variety and that there were vegetarian choices, that side items (vegetable and starch) would look and taste good with the entrees, and I considered the labour available at lunch versus dinner. I also worked on eliminating my own biases when choosing the recipes, realizing that people have different tastes and preferences.

I had to determine who was going to be involved in this project, to whom I could delegate tasks, whose help I would need, who would be affected by the changes, and how we could promote the summer menu. I learned there are many parties involved. The Purchaser had to change ordering and search for new items through Sysco. I worked with her to determine items we had, items to discontinue, possible substitutes, and amounts to order. I also worked closely with the cafeteria Team Leader to determine labour needed to produce the new recipes. We worked on cost and selling prices and promoted the new menu through posters, newsletters and samples.

Educating the cooks on the importance of following the recipes was interesting. Not following recipes would change the nutritional value of the menu items, and invalidate the health symbols I had created for each item. I realized I had to slow down and work one-on-one with each cook. I identified a champ, one of the cooks who was supportive and motivated to make changes. He was key to getting the other cooks onboard. Two activities that helped encourage the chefs to follow the recipes were a “Chef of the Day” signature spot on the daily menu where the day’s cook signed off that the items met the nutrition criteria, and having a weekly Chef’s Special. They loved signing off the menu, particularly those who loved being ‘out front’ and showing off their talents and names. The Chef’s Special provided opportunities for the cooks to showcase their creativity and passion for cooking.

I learned that networking and talking to colleagues is one of the greatest sources of information since there is not much literature pertaining to Food Service Administration. Thanks to Dianne Steele, the Food Service Manager at Trillium Health Centre (THC) and my preceptor during the placement, I had the opportunity to learn about menu planning and implementation. Thanks also to John Del Prado, the cafeteria Team Leader, who was a great asset. I got to see how everyone’s roles in the nutrition department, Aramark, and the overall organization fit together. This was the ‘big picture’ that sometimes, as interns, we don’t get to see.

Contact

Dahlia Abou El Hassan, BASc, MScFN (C)
Master of Science in Foods and Nutrition program (Internship Stream)
Brescia University College - University of Western Ontario
London ON
E: dabouelh@gmail.com

Studying Food Skills: A Public Health Perspective

Why are food skills important?

Food skills are necessary for the provision and preparation of foods for ourselves and our households. As dietitians, we speak the language of food skills in our professional work. In Practice - Fall 2007, Christine Chou asked "Where have all the foodies gone?", noting prophetically that focus on the science and therapeutic role of food could be at the expense of its soul. Well, I am grateful to see more foodie dietitians baring their souls and moving "beyond nutritionism" (Practice - Winter 2009). Without food skills, I believe people surrender many choices for what they eat, becoming increasingly dependent on what the food industry provides. In Canada, our food supply is the primary driver of our nation's growing prevalence of obesity, afflicting ever-younger individuals in the population (Slater et al., 2009). Everyone, from an early age, needs to develop good food skills, to be competent and self-reliant, able to follow Michael Pollan's good advice to "eat food, not too much, mostly plants" (2008).

Focus on food skills in Ontario

In the Ontario Public Health Standards (2008), Health Units are required to provide ‘opportunities’ for food skill development among priority populations. There is however, no published research available that describes the level of food skill among individuals within our communities, though many of us, in addition to the media have bemoaned the ‘de-skilling’ of our population. In Fall 2008, Region of Waterloo Public Health had the opportunity to include two pages of questions about food skills and food activities in the Waterloo Region Area Survey conducted by the University of Waterloo Survey Research Centre. The results of this cross-sectional, random survey from 703 adult respondents aged 18 years and over gave us a snapshot of self-reported food skills and kitchen activities within the general adult population of Waterloo Region. The research findings were presented on January 20, 2010 via a Fireside Chat through CH-NET entitled "Food Skills of Waterloo Region Adults" - the slides and podcast are available at www.chnet-works.ca. A report by the same title is now available on our Public Health website at www.region.waterloo.on.ca/ph (under Resources - Reports and Fact Sheets; topic-specific - Food). While there will certainly be differences between communities, I believe this data provides a baseline description of Ontarians' (perhaps Canadians'?) reported food skills.

Food skills of Waterloo Region Adults

Based on responses to 13 food skill questions, the prevalence of ‘good’ food skills for everyday kitchen activities ranged between 64.6 - 93.5%, with fewer adults reporting ‘good’ skill in food preservation (freezing/ canning). Data were analysed to examine differences in skills by gender, age and household incomes. Information was also compiled about the amount of time taken to prepare the ‘main meal’ in the home, the frequency of ‘from scratch’ cooking, and the relationship between gardening and food preservation skills.

How shall we proceed?

The challenge for us as dietitians remains; we must regard our own skills with food as an important continuing education activity, and we need to consider what we know about the food skills and food activities of our audience/ clients as we plan programs and services. Some of the questions we can ask are: WHO might benefit most from developing their food skills?; HOW do we facilitate the provision of opportunities for food skills in our communities?; WHAT is the best way for the target learners to learn; and WHERE and WHEN would this happen? Certainly, we can all begin in our own homes. Children need to learn and develop skills with food from an early age. When people develop food skills, they increase their eating choices, relying less on industrial processing or restaurant offerings. To promote health, to stem the rising tide of obesity and the increased burden on healthcare systems, everyone needs food skills - how to choose it, how to prepare it, and how to eat it.

For more information and discussion about food skills and our research at Region of Waterloo Public Health, check out the posted materials and/or contact us.

REFERENCES

Ontario Ministry of Health Promotion (2008). Ontario Public Health Standards. Available at: www.health.gov.on.ca/english/providers/ program/pubhealth/oph_standards/ophs/index.html

Slater J, Green CG, Sevenhuysen G, Edginton B, O’Neil J, Heasman M. (2009). The growing Canadian energy gap: More the can than the couch? Public Health Nutrition, 12(11): 2216-24.

Pollan M. (2008). In defense of food: An eater's manifesto. The Penguin Press: New York, NY.

Contact

Pat Vanderkooy, MSc, RD
Public Health Nutritionist
Waterloo ON
E: vpat@region.waterloo.on.ca

From Field to Table Spring Supper in Manitoba

Most, if not all, Canadian dietitians know that March is Nutrition Month. Sometimes we start planning activities months ahead of time; sometimes we begin preparations later than is ideal. This year at the end of February, a group of rural dietitians in southern Manitoba (MB)* were inspired to jointly plan a community-minded supper that would showcase local foods in keeping with the 2010 theme From Field to Table.

The seed was planted when two of us attended the session From Farm to Cafeteria at the Growing Local, Getting Vocal Conference in Winnipeg in February 2010 (http://food.cimnet.ca/cim/43C1_4T97T3T7.dhtm) and started to dream. We quickly rallied interest in other dietitians, and began to develop vision and structure for the event. The first priority was identifying a venue. Although we live in four different communities, we agreed to focus our energies and pick one town to host the supper. Luckily, determining the site proved easier than anticipated as a number of venues had limited or no availability. As we were interested in partnering with a chef, when we contacted the chef and the food manager at the local golf and country club in Morden (a fairly new building with country charm and a fabulous view), they were very receptive and enthusiastic. They had been talking about doing something similar for a while! They were on board from the beginning, willing to provide a lower plate cost than their standard price, and brought their event planning expertise and support staff as part of the package. This was a no-muss and less-fuss solution that was particularly enticing given the short timelines.

Local food champions in surrounding communities and other stakeholders were invited to participate in the initial planning meeting. The meeting was also advertised on a public community website. Two dietitians agreed to share the leadership role. The three-fold purpose of the event was identified right from the start: To create awareness of local food opportunities and issues in south central MB; to build local food partnerships within the area; and to celebrate Nutrition Month.

We divided into sub-committees: Promotion; Program; Menu/Food; and Vendor/ Producer Booths. We finalized the date (March 25) early to optimize promotion opportunities and to secure program participants, vendors, and volunteers. Due to time constraints, the lead dietitians developed committee work plans for key tasks and timelines prior to the first meeting. Two of the committees (Promotion; Program) were comprised of dietitians only. The Menu/Food committee included the chef, food manager, and a lead dietitian; the Vendor/Producer committee work was executed by two dietitians and a community person. The core planning group met three times prior to the event including a brief meeting on the day prior to the supper.

Key components of the event included: 1) A simple yet elegant menu accompanied by donated fresh breads; 2) local food producers or suppliers set up at stations around the dining area with additional displays from Manitoba Agriculture, Food and Rural Initiatives; Dietitians of Canada; and Food Matters Manitoba (FMM); 3) MC duties by a representative from FMM; she also shared information and quizzed diners for prizes; 4) harp and cello music; 5) open microphone session; and 6) door prize tickets.

We charged $20 per meal in advance and $25 at the door (only seven people paid at the door!). Attendance was 145 people, almost 50% more than the food manager had predicted based on past experience. We went over-budget by about $300, mainly due to printing costs, a large number of complimentary and discounted meals (to volunteers and producers), and under-estimating revenue in the door prize area.

A contingency plan in place prior to the event ensured that the loss was covered.

The following groups of participants expressed high levels of satisfaction with the evening:

• Dietitians: Through great teamwork and focusing on a shared goal, we attained a feeling of accomplishment and community.
• Vendors/Producers: Although we did not permit sales on site, the presence of the producers in the banquet room facilitated a lot of interest and interaction from diners. The key times for visiting the booths were during the appetizer course and at the end of the meal. Many said the evening far exceeded their expectations.
• Restaurant: The food manager and chef expressed keen interest in partnering again to plan a similar evening.
• Master of Ceremonies: She noted the supportiveness of our community and the breadth of our local resources.
• Diners: Many individuals took time to compliment us on all aspects of the supper.

What conditions were favourable? Since there has been limited promotion of local foods in area restaurants or other foodservices, this was a unique event that captured community interest. Being in a rural community may have eased some planning obstacles. Most of all, the main element of success was the drive and commitment of the dietitians involved. Everyone thought that others were working harder than themselves (always a good sign!). The main challenges encountered related to the tight planning timelines.

Recommendations for future events

The following points represent our successes and lessons learned from the planning and implementation processes.

• Due to the amount of work involved and seasonality of produce, the ideal time to start planning would be at least six months prior to the event. This would support the foresight needed to freeze and preserve summer and fall harvest foods.
• Define ‘local’ foods and related parameters, as not everyone involved will have the same context! Decide what proportion of the menu and whether condiments will be ‘local’.
• When choosing a date for the event, ensure that your event is not competing with other high profile events.
• Add a sub-committee focused on ticket sales and door management to spread out the workload.
• Identify a charitable group (or groups) to receive any proceeds/profits from the event.
• Try to tap into the myriad of existing groups and activities that support the evening’s theme and find ways to include them in the process. They are your champions!
• Utilize the various strengths of your planning group. For example, we depended on one creative dietitian with excellent graphic arts skills to finalize signage, the written menu, and vendor/ producer flyer.
• Establish clear roles and menu expectations with the chef from the outset of planning.
• Promote, promote, promote! Use media – posters, radio spots, newspapers and newsletters, church bulletins, interest group listservs, and local web resources such as town sites and events calendars. We suggest using the Dietitians of Canada press releases as a reference format.
• Include schools and youth in various aspects of planning and implementation.
• Use the opportunity to showcase local successes. Involve the farm community as much as possible
• Be aware of potential for conflict between the various interests represented by mainstream farmers and industry, and smaller independent farmers (the latter often focus on local, sustainable agriculture and may lean towards organic and/or non-genetically modified production). Strive for a balanced perspective.
• Provide clear direction and expectations for those in supportive roles on the evening of the event.
• Consider asking attendees to bring an item for the local food bank.
• Recognize and reward your volunteers and donors.
• Have fun!

Further details on the event, including menu, press release, promotion poster, and vendor/producer guidelines can be found at: www.dietitians.ca/pdf/field2table_spring_supper.pdf

A copy of the committee work plans and vendor/producer promotion flyer are available upon request. For general event planning basics, we recommend ‘Event Planning Suggestions’ (Morley, Practice #17, p. 7, 2002) available at: http://www.dietitians.ca/members_only/pdf/Issue_17_Practice_Spring2002.pdf

* Aimee Cadieux, Candice Comtois, Katharina Froese, Kim Knott, Adrienne Penner, Amanda Nash, Michelle Turnbull, Diane Unruh

Contact

Kim Knott RD, CDE

Winkler MB
E: mailto:foodmus@mts.net%20

Michelle Turnbull MScCH, RD, CDE

Morden MB
E: mailto:michelle.turnbull@mts.net

Diane Unruh RD, CDE

Carman MB
E: mailto:dmunruh@mts.net