Have a patient moving to a new region? Recipes and Menus Nutritional Analysis by Database. Throughout the course, application of nutrition concepts for personal health promotion and healthy nutrition habits will be emphasized. Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. It provides useful graphical guides for building excellent personalized diets and also it is useful for building new and personalized recipes with nutritional facts label based on the FDA requirements. This course introduces basic mathematical concepts used in food service management and nutrition care. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
FoodWorks 9 Nutrition Labelling
Related HRM legislation and unions are also examined. In this course, students will explore management functions in food services, integrating new content with material covered in Food Service I to reflect upon and analyze food service operations using a systems approach. Topics will include facility planning and design, marketing and revenue generation, sustainability in food services, organizational design, performance improvement, and strategic planning. A particular emphasis will be placed upon continuous quality improvement for foodservice operations.
This course focuses on developing awareness and skills for the student to safely manage and conduct him or herself within a variety of employment settings. The course also provides participants with critical information regarding their insurance coverage WSIB or other while employed. As well as guidelines to follow in the event of an injury. Participants will receive a printable Record of Completion upon successful conclusion of this course, in order to demonstrate awareness of safe working practices to their employers.
In this course, a continuation of Food and Nutrition Case Studies I, students will apply problem solving and critical thinking within food services and nutrition care management through analysis and presentation of case studies.
Application of knowledge and skills obtained throughout the program, as well as in practicum placement, will occur through discussion and presentation of real world case studies, with an emphasis on current trends in the industry. Practicum placement will provide students with the opportunity to apply their knowledge and understanding of the management of a food service department and nutritional care in a practice setting.
Students will have the opportunity to apply theory related to food service management, including procurement, human resources management, financial management, and menu planning.
Students will also have the opportunity to practice nutrition assessment and care planning in collaboration with other health care professionals. This course will summarize and consolidate principles of professional practice learned and applied throughout the program. This course will provide an in-depth study of interprofessional practice within food and nutrition care.
Consolidation of professional portfolios developed throughout the program will also occur within this course. Students will develop industry best practices through discussion of professional issues encountered in practicum placement. Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study.
Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program. Campus Facilities Athletics bloom. Nutrition and Food Service Management Credential: Ontario College Diploma College Code: Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses.
These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. Students can also print the application booklet through the OSAP website. Graduate Opportunities Graduates will be well trained to manage food services and the nutritional needs of individuals and groups in clinical and community settings in collaboration with registered dietitians and other health care professionals.
Career opportunities exist in managing food and nutrition departments in hospitals, long term care homes, retirement homes, correctional facilities, educational institutions, community food service providers, restaurants, food production companies, and other hospitality locations. For more details on related occupations, job market information and career opportunities, see the Government of Canada website: Program Advisory Committees The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs.
Committees are composed of employers, practitioners and recent program graduates. College representatives students, faculty, and administrators are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs. For a list of the current members, please visit our Program Advisory Committees.
Apply Now Domestic students should apply online at www. International students should apply online using the Conestoga College International Application Portal. To purchase the book, click the cover. Nutritional Analysis is part of our everyday life. We have grown accustomed to nutrition information being readily available.
The individual analyzing the recipe must evaluate the recipe based on the actual food-ready-to-eat unless the food is meant to be eaten whole.
A nutritional analysis program cannot cook or prepare meals. To own professional nutrition software with yearly maintenance fees can be expensive. In addition, there is the cost of an educated person to run the software.
Consider adding nutritional analysis to your online recipes. Your readers will benefit from the Nutrition information and a Registered Dietitian. Your readers will enjoy and benefit from the Nutritional Analysis. Nutritional Analysis refers to the laboratory evaluation of the nutritional content of a food. The most accurate method and costly. Required to produce a Nutrition Facts label. Nutritional Calculation is the analysis of a food or recipe using software or reference books.
Resources should include the USDA database and other reliable materials. For the purpose of this site, nutrition analysis will be used to refer to nutrition calculations or nutrition analysis by database. The weight of a food obtained from the market and prior to preparation. The weight of a food after it has been prepared and ready for consumption. The database is updated twice a year and as new foods become available.
Over 50 nutrients are defined and the research software analyzes recipes, menus and individual intake. An essential tool for nutrient analysis are food conversions and equivalent tables.
The tables provide information on AP as purchased and EP edible portion ; factors effected by cooking, food preparation, waste, marinating, straining, percentage of bones; difference between a raw or cooked weight; and comparison of weights versus measures.
All of these factors play a role in determining the nutrition information of a food or recipe. Many nutrition analysis software programs do not provide extensive data on food conversions; therefore it must be calculated manually using formulas.
Over the last 25 years, I have collected over 10, formulas, many hand tested. We focus on the three most critical lifestyle-related conditions: Each participant receives a score showing how effective he or she is in controlling these factors.
Each factor is scored on an easily understandable 0 to scale. In addition to the three most critical factors, each participant receives a composite Momentum Score measuring their success in avoiding risk factors. A score of 0 indicates significant barriers to personal wellness and growth, as well as significant room for improvement. A score of shows the opposite: The goal is to engage all participants to achieve a score of at least This score indicates a below-average risk for lifestyle-related ailments and a foundational attention to personal health.
For those who fall below the 70 mark, we work to motivate them as they move forward, requiring a five point improvement before the next screening.
The next step is to use our unique Progressive Behavioral Interview to evaluate the opportunity for improved health based on the distinct behaviors of the individual. The interview analyzes lifestyle habits and determines the optimal course of action to reduce the risk of lifestyle-related illness. Unlike traditional survey offerings, our interview is delivered in a progressive fashion at different points throughout the year, drilling down on issues and barriers that the participant identified in previous sessions.
Participants interact with the PBI via an exclusive chat-like interface, which lends itself to deeper engagement.
Momentum Health analyzes 51 different biomedical measurements for each participant. The results are presented to the participant in a clear and easy to understand format, showing how the results compare to the general population, and what can be done to improve the values. Additional tests can also be included in the company-wide test package for an additional fee. After the screening is complete, Momentum Health takes the initiative to guide the participant toward his or her own individualized health goals.
Staying engaged over an extended period of time is critical, so we regularly monitor the results to ensure success. Momentum Health strives to make the raw biomedical data comprehensible. We break down the components of the Momentum Score into a color-coded guide. Red represents a health barrier , a danger zone which employees are encouraged to move beyond.
Yellow signifies an opportunity for change , the potential of the participant to change his or her behavior and achieve better health. Finally, green represents that the participant is on the right path , or in other words, that he or she is on the optimal course for personal wellness.