Roadmap to Accurate FoodPro Nutrition Information

1. Roadmap to Accurate FoodPro Nutrition Information Connie Diekman, M.Ed., RD, CSSD, LD, FADA, FAND Director of University Nutrition Washington University in St Louis Former President, Academy of Nutrition and Dietetics

2. Disclosures • Employer - Washington University in St Louis • Advisory Panel Member • Health and Wellness Advisory Panel for National Dairy • California Walnut Commission • International Experts Movement for Essential Fatty Acid Education (Educational Grant from Unilever) • Aspartame Advisory Panel • Chartwell’s Child Health Advisory Panel • Facts Up Front Advisory Panel

3. Objectives • Outline the process used to ensure that nutrition information is available for all inventory items • Delineate the role of the Food Pro Coordinator in collecting nutrition information • Describe the roles of the chefs, RD and commissary manager • List how this information is communicated to customers

4. Nutrition Information Goals • All menu items, as displayed on the web, will have nutrition information - Nutrition Facts Panel - List of Ingredients - Allergens • Prepackaged items, prepared onsite, will carry same information • Nutrition information also used in table tent communications

5. Nutrition Information • Chefs discuss inventory items for choice decision • All chefs must submit request for new inventory item to Executive Chef/ FP Chef • New inventory items documented with an Inventory form • Inventory forms include copy of nutrition facts panel, list of ingredients, allergens

7. Nutrition Information • Inventory forms include a photo of the item to ensure product usage is correct • FP R&D chef reviews and submits to FP Coordinator • FP Coordinator enters item into FP and nutrition assigned in one of two ways

8. Nutrition Information • Generic inventory items – milk, carrots, etc. – will be linked to ESHA (USDA) NDB • Items of specialty nature – Bread, oil blend, etc. – will be given NDB, as determined by submitted nutrition facts panel • Questions on nutrition reviewed by RD

9. Nutrition Information Accuracy • NDB must reflect any changes due to - Chopping, cutting, etc. change weight and nutrition - Cooking can impact nutrients - Proper portioning impacts “actual” nutrition versus calculated - Staff understanding of recipe adherence • Communication KEY

10. Nutrition Information Accuracy • Recipe testing – - Chefs develop recipes – have development recipe numbers - Submit to R&D chef for duplication - R&D chef notes any changes returns to originating chef for correction or adaptation - FP coordinator receives approved recipe and enters as an approved recipe in FP – new assigned number

11. Nutrition Information Accuracy • Challenges - Product substitution – planned and emergency - Recipe adherence – communication with staff - Adjustments due to cooking or prep methods (testing best option) - Maintenance of inventory list, system for updating

12. Inventory • Commissary documents and notifies chef of changes • Chef assesses if different from previous – new inventory form • Review of nutrition on new product leads to – no change or FP Coordinator entering new info

13. Nutrition Information • Chefs utilize 2010 Dietary Guidelines for recipe development • For quick grab, some items on the menu are labeled Connie’s Choice • FP Coordinator reviews items marked CC and submits to RD for final review

14. Nutrition Education • Nutrition information is on – - The Website - Prepackaged items - Table Tents

15. Website Menus

16. Website Nutrition Information

17. Prepackaged Items

18. Overview • Maintenance of nutrition information is ongoing • Accuracy of recipes requires education and communication between cooks, chefs, FP R&D chef, FP Coordinator and RD • Awareness of nutritional importance, key for all team members

19. Thank You! July 22, 2014