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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?
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Lesson One overview - Word Document and study quiz
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MyPyramid 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!
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2005 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 MyPyramid basics and the Dietary Guidelines- which foods do we eat way too much and which items not enough?
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DASH Diet PowerPoint - a healthy balanced diet for everyone - recommended by MyPyramid, 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.
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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!
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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.
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Heart healthy - what to use, what to avoid
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Diabetes - keep it low in fat, small in portion, high in fiber, and low in sugar - sugar substitutes explained
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Low sodium - how to avoid hidden sodium, how to flavor without salt
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Vegetarian - slide show on vegetarian and the various types - what is the difference between vegan and ovo-lacto vegetarian?
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Healthy plate
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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.
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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!
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Modify Recipes PowerPoint show - Lower the fat, sugar and sodium � how to modify recipes
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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 entr�e, 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 PowerPoint Show purchase:
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PowerPoint Show(s) with professional format - think about how long this would take you!
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Speaker's notes are in the show - this makes it turnkey - download and show now!
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Copy-ready color handouts with leader/activity guide included -that is right - all shows include copy-ready color handouts.
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Your choice of 2 formats:
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1) receive a shipped CD - great for busy people who do not need the show "yesterday"
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or 2) download the show and handouts right now - receive a $5 discount plus $0 shipping
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100% satisfaction guarantee or your money back
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Lifetime customer support for your presentation needs with this show - don't panic - call us or email us for help.
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Receive help to focus your show to your audience.
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Or ask us how to print handouts or speaker's notes.
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Receive additional content or slides if needed - we have been known to email someone 2-3 more shows so they had just the right info for their very important show to doctors or NASA engineers or a seniors audience.
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Your success is our success!
But wait there is more!
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Use this show for classes, internet/intranet and private counseling. (We can make a DVD if you don't have a projector - just ask.)
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Don't worry about accuracy - our shows are always up to date and they follow the Dietary Guidelines for Americans. Authors and advisory members include credentialed registered dietitians, topic experts, artists and a professional chef.
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Engaging quizzes and quotes make your show special and speaker's note offer additional speaking points.
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Handouts match the show and give your attendees something to remember you and your lesson.
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Receive 24/7 access to your download purchases - a great convenience if you forget to bring it or you change computers.
You save time and money and look great:
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Spend your valuable time teaching - we have done all of the work for you.
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Email help is always a click away! And phone calls are toll-free!
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Paid orders are shipped the same or next business day and paid downloads are available right now.
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Your presentation will look great and engage your audience with visual graphics. It will tell them what they need to know to better their health now. They will want to see you again and again and tell their friends and coworkers about you.
Easy payment terms right from this shopping cart!:
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Use a credit card and receive fast shipping or instant download.
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Use "bill me" and receive an invoice to:
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pay with a purchase order or check
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or use the invoice to call in your credit card over the phone
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orders are shipped or available for download when payment or purchase order is received on bill me orders
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call us at 800-462-2352 if you need help or email us by clicking contact us below
Here is what our customer's are saying - join thousands of other professionals and have a great show now:
"Dear Judy- Just wanted to tell you how much I appreciate and utilize your products. The cost, ease of downloading, and all the free handouts have made my job so much easier. Knowing I can go to your web site and for a reasonable fee purchase a ready to go power point has been invaluable. I also want to thank you and your staff for the outstanding service I have received.
Have a happy and safe holiday."
Lee Ann DiBiase MS,RD/LD, Clinical Dietitian, Summa Wellness Institute, Hudson, Ohio
Thanks for such a helpful site, the material is easy to access and copies well. Cynthia Nave, Director Food & Nutrition, Wellmont Lonesome Pine Hospital
"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.
"Thanks so much for your help. I have successfully accessed my account and downloaded the new file. I will be using the Fad Diet PPT during a presentation I am giving tomorrow evening at a community weight loss event. I always enjoy using your products-they save me a lot of time!" - Kelly Chanay
"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 fromNo 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
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