bridge
Healthcare foodservice
Therapeutic diet meal audits
Menu planning, recipe development, menu descriptions
Training of cooks and chefs
Healthy cooking methods, allergen awareness, and ingredient control for health-focused recipes and specialized diets
Training of ward hostesses
Special diet knowledge, communication with patients etc.
Planning and implementation of therapeutic diet processes and procedures from orders to serving of therapeutic diet meals
Recipe- and menu analyses
Detailed nutritional profile of recipes including calories, calories from fat, total fat, saturated fat, trans-fat, cholesterol, sodium, total carbohydrate, sugars, dietary fiber, total protein.
Legislative compliance
Evaluation of current recipes and modification to meet standards to comply with low fat, low sodium, high fibre, low GI or gluten free specifications while retaining the taste and flavor of the original recipe to a reasonable degree
Development of food and nutritional education materials
contact
School and other tertiary foodservice establishments
Healthy school canteen programs
Design of balanced nutritious school menus
Menu evaluation and reports
Recipe planning
Staff training
Wellness days
Nutrition talks with learners and/or parents
Menu analysis
Newsletters
Healthy school tuck shops
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Corporate foodservice
Design and implementation of healthy meal initiatives and wellness programs and healthy menu descriptions
Healthy menu descriptions and special diet menus e.g. vegetarian and gluten free diets
Healthy food or special dietary request function menus, recipes and guidance
Recipe design and menu planning
Nutritional analyses of recipe and menus
Liaison with corporate marketing teams regarding labelling requirements and theme days
Staff training
Training with back of house staff to ensure that food claims are met; and with front of house staff to be able help customers to identify suitable and safe options for their dietary needs
Wellness day stand
Nutrition talks