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Institutional Food Service - Inventory and Menu Planning.
Food service in institutions
The Institute of Medicine and Centers for Disease Control and Prevention have recommended that government agencies use nutrition standards for foods and beverages sold and provided at their facilities. In this study, we examine written nutrition standards for foods sold or served in local government buildings or worksites among US municipalities. We used data from a national survey of 1, municipal governments serving populations of 1, or more to assess the presence of written nutrition standards, the food groups or nutrients addressed by standards, and the populations served by facilities where standards are applied. Overall, 3. Prevalence differed by region, and standards were most common in the West 6. The most common nutrition topics addressed in standards were offering low-calorie beverages, fruits and vegetables, and free drinking water. Few municipal governments reported having written nutrition standards for foods and beverages sold in their facilities in
Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Trade Math. Learning Objectives 2. Units of Measurement 3. Temperature 4. Converting Within the Metric System 5. Imperial and U.