Sentences with phrase «standard food portions»

Calcium: Food Sources Ranked by Amounts of Calcium and Energy per Standard Food Portions and per 100 Grams of Foods

Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber and Energy per Standard Food Portions and per 100 Grams of Foods

Not exact matches

Under each food, I have listed the carb content for a standard serving, as well as the number of carbs in a 100 gram portion.

«Standard food items» are restaurant - type food or drink items (eg ready - to - eat items) that are sold or offered for sale in servings that are standardised for portion and content.

The Policy sets minimal nutritional standards for such foods and additionally requires local wellness policies to address the following in greater detail: limiting and eventually eliminating the frying of foods; portion sizes; eliminating «for sale» or free foods and beverages that do not meet the state's Nutrition Policy Guidelines; eliminating foods of minimal nutritional value; and programs such as school gardens and farm to school.

One portion of the legislation would give the Department of Agriculture authority to update decades - old standards for the food children buy at school stores and in vending machines, as well as foods such as pizza and french fries that are sold a la carte in cafeterias.

Importantly, the new standards did not result in increased food waste, contradicting anecdotal reports from food service directors, teachers, parents, and students that the regulations were causing an increase in waste due to both larger portion sizes and the requirement that students select a fruit or vegetable.

The Abbey Group strictly follows portion sizes, food quality and nutrition standards set by the USDA for the National School Lunch and National School Breakfast programs.

The guidance includes: checklists; advice on implementing the standards; portion sizes & food groups; top tips; standards for school food other than lunch; good procurement and where to go for more information and advice.

However, the new standards include increases in portions and variety of fruits and vegetables, and the MAR calculation used in this study included nutrients that would be affected by key nutrients provided by these foods, such as vitamin A, vitamin C, and fiber.

Importantly, the new standards did not result in increased food waste, contradicting anecdotal reports from food service directors, teachers, parents, and students that the regulations were causing an increase in waste due to both larger portion sizes and the requirement that students select a fruit or vegetable.

The men's diet was assessed by means of a food frequency questionnaire, and they were asked how often, on average, they had consumed how many portions of fruit and vegetables, using standard portion sizes such as one apple, or half an avocado.

Questionnaires for food frequency were made use of every 4 years for assessing the habitual diet of individuals, asking how often, on average, each food was consumed in a standard portion size.

The SFFQ included questions on 116 food items and specified serving sizes that were described with the use of natural portions or standard weight and volume measures of servings commonly consumed in this study population.

The FFQ was used to estimate total energy intake and daily nutrient intake, by multiplying the daily frequency of consumption of a food by the nutrient content [14] of a standard portion [15] of that food, and summing this for all the foods consumed.

Under each food, I have listed the carb content for a standard serving, as well as the number of carbs in a 100 gram portion.

The standards limit food that is deep fried, batter coated, or breadcrumb coated to no more than two portions a week, and there should be no more than two portions of food which include pastry each week.

By rabbit standards, fruits are fairly high - calorie foods, so it is important to practice portion control.

A puppy given adult dog food would consume too much calcium from a standard meal portion which can lead to many health problems (discussed below).

Provided efficient, courteous, quality service and properly portioned foods according to the menu, with a high standard of customer service details.

• Committed to delivering exceptional customer services in a bid to ensure repeat business • Focused on working as a collaborative team member to make sure that each work module is handled in a professional manner • Skilled in taking and delivering orders in an accurate and time efficient manner • Excellent skills in preparing food items according to preset recipes and carefully wrapping and delivering them • Particularly effective in monitoring dining room activities and going the extra mile to ensure customer satisfaction • Proficient in following critical standards for raw and finished product quality and service speed • Adept at following all food safety and hygiene requirements and practices • Hands - on experience in handling station preparation, stocking and inventory duties • Demonstrated expertise in following recipes accurately and maintaining food preparation processes, including marinating, seasoning and cooking • Qualified to anticipate customer volume throughout the day and prepare food items accordingly to ensure that no wastage occurs • Documented success in maintaining appropriate portion control and consistently monitor line food levels

• Highly skilled in inspecting food preparation duties to ensure that they conform to the specific instruction provided • Proven record of efficiently observing and testing food items to ensure that they have been cooked according to set recipes • Demonstrated expertise in creating recipes and menus according to the specific tastes of different clientele • Skilled in weighing, measuring and mixing ingredients according to recipes and by employing personal judgement • Deeply familiar with operating kitchen equipment such as grills, ovens and fryers to handle cooking and baking activities • Proficient in portioning food items according to restaurant standards and arranging them on plates and platters in a visually pleasing manner • Adept at determining estimated expected food consumption and requisitioning supplies in a time - efficient manner • Effectively able to monitor sanitation practices by ensuring that the kitchen areas is kept clean and clean and that waste management practices are followed • Focused on coordinating food orders efficiently, aimed at supporting timely and efficient delivery of food items to each table

Specific responsibilities of a Cook Supervisor are implementing food hygiene standards, ordering ingredients and supplies, measuring portions, planning menus, and arranging for the catering of special events.

Formulated standard recipes for food items to assure apt portion control, retaining quality and taste.

• Handling food inventories and stock control activities • Preparing and mixing ingredients to create tasty green salads and molded fruit mixes • Portioning and packaging food items according to set standards of the restaurant • Ascertaining food hygiene and general sanitization of the kitchen area

Developed standard receipts and techniques for food preparation and presentations; portioned food and worked with restaurant owners to establish selling and catering prices.

• Special talent for creating menus and correlating recipes in according to gross customer - base's specific tastes • Track record of effectively and efficiently handling staff scheduling duties to ensure appropriate shift coverage • Skilled in investigating and resolving complaints regarding food quality and service • Focused on ensuring exceptional food service delivery through dedicated training programs and conformance to quality control standards • Adept at overseeing food preparation methods, portion sizes and garnishing activities to ensure conformance to presentation standards • Particularly effective in monitoring budgets and payroll records and handling reviews of financial transactions, to ensure authorization of expenditures • Specialized courses in food aesthetics and preparation, aimed at providing customers with novel tastes and presentations • Hands - on experience in overseeing the day to day operations of the restaurant and handling supplies and equipment procurement activities • Proven record of ensuring that all food service programs follow appropriate sanitation procedures • Excellent skills in controlling food costs, ascertaining conformance to sanitation and quality and training food service workers to work optimally

• Prepare food items such as vegetables, fruits and meats by cutting, chopping and marinating them • Perform cooking duties as per pre-developed recipes • Arrange food items on plates and platters in an aesthetic manner • Ascertain that food portions are dished out correctly and that food quality is maintained • Put together salads and sandwiches and ensure that they look aesthetically pleasing • Clear and clean work areas on a constant basis and ensure that appropriate hygiene and sanitation standards are maintained • Handle kitchen staffing issues and fill in for absent staff • Maintain knowledge of portion sizes and spice levels for each item on the menu • Assist head chef in developing recipes and deciding on which menu items to be incorporated into existing menus • Provide support in cooking / putting together diet meals • Maintain liaison with vendors and suppliers to ensure consistent supply of food items • Handle food inventory and storage duties

• Obtained orders from the front - end and ensured that they were properly relayed to the chef • Prepared food items according to instructions provided by the chef and sous chef • Portioned food items on dishes and plates according to specified standards • Ascertained that all prepared dishes were delivered to the front - end in a timely manner • Oversaw the cleanliness and sanitation of all kitchen areas, including floor and counters

• Cooked food by frying, grilling and baking food items according to set recipes • Oversaw the repair and maintenance of kitchen equipment such as ovens, grills, burners and refrigerators • Ascertained that inventory of food items and kitchen supplies was properly handled • Created and maintain effective liaison with suppliers and vendors to ensure timely delivery of both • Creatde entrees and ensured that portioning was done according to the standards set by the restaurant

● To obtain a Cook position at Captain Cook's by using exceptional expertise in testing food items to determine if they have been cooked according to standards and handling garnishing and portioning duties.

• Track record of following recipes and product directions to prepare food item in accordance to quality standards • Special talent for operating and maintaining food preparation equipment according to specific food items to be cooked • Demonstrated success in food handling procedures such as wrapping, labeling, dating, stocking and storing • Extensive awareness of managing food rotation activities and following food temperature control • Skilled at chopping, cutting, peeling, grinding, stirring and slicing meats, fruits and vegetables in predesignated cuts and portions • Well - versed in handling and maintaining food inventories, with special focus on stock levels and procurement activities • Competent at coordinating standards of quality food handling with proper sanitation standards • Excellent communication and listening skills, aimed at understanding and carrying out food preparation instructions accurately and in a time efficient manner • Superb time management abilities targeted at ensuring that food items are prepared prior to commencement of cooking activities

• Highly skilled in bussing tables by ensuring that everything is in sync to the preset rules of the restaurant • Hands - on experience in completely periodic / daily banquet and buffet setup procedures • Competent at cleaning up spilled food or drink and ensuring that any broken glass or plates are removed promptly • Proficient in handling inventory duties such as stocking cabinets and serving areas with condiments • Qualified to handle food portioning and garnishing activities to ensure menu - appropriate food items • Special talent for maintaining adequate supplies of items such as tablecloths, silverware, glassware, trays and dishes • Proven ability to effectively stock refrigerating units with wines, bottled beer and soft drinks • Demonstrated ability to mix and prepare flavors for mixed drinks and stocking vending machines with food items • Well - versed in cleaning spills and make sure that any problems with kitchen equipment or tools is looked into and resolved on an immediate basis • Adept at handling customers» complaints and ensuring prompt and effective resolutions to their problems • Proficient in ensuring that food safety and hygiene standards are maintained throughout service times

Trained all personnel, managed all food portion control, food safety standards, and managed all inventory controls and stock rotation.

Food records were used to give likely portion sizes during pregnancy and at 3 years, and standard portion sizes were adjusted to be age - appropriate (Emmett et al. 2002).