The purpose of Section 9 is to Slide 1 Food Purchasing review the components that define for Child Care Centers and measure quality Section 9: Quality Standards (Step 5) With a Dash of Ethics (Section 6) National Food Service Management Institute Section 9: Quality Standards 1 SIX OBJECTIVES Slide 2 Lesson Objectives THREE SLIDES WORTH The learner will be able to list the components that define and measure food quality, read food labels, explain the meaning of the order of the ingredients on a food label, Section 9: Quality Standards 2 National Food Service Management Institute Slide 3 Lesson Objectives The learner will be able to explain the Nutrition Facts panel of a food label, identify resources for advanced information on quality standards, and National Food Service Management Institute Section 9: Quality Standards 3
Slide 4 Lesson Objectives The learner will be able to decide which foods are of better quality. National Food Service Management Institute Section 9: Quality Standards 4 There are many parts to defining Slide 5 and measuring quality. Defining/Measuring Quality Ingredient list on the label These parts are on the screen. Nutrient content information CN label information Taste IT IS DIFFICULT TO DEFINE AND Appearance Children’s acceptance MEASURE QUALITY BECAUSE Food preparation QUALITY CONSISTS OF ALL Grade standards Cost THESE COMPONENTS Section 9: Quality Standards 5 National Food Service Management Institute SEE POSTER READ SLIDE Slide 6 Quality Standards Food labels are a reliable source of information. Reading food labels is a key element in The FDA of the USDHHS regulates developing quality the information on food labels. standards. National Food Service Management Institute Section 9: Quality Standards 6
All food labels must Include the Slide 7 following information: Retail and Wholesale Labels Common name of the Common name of the product product Name and address of the Name and address of the manufacturer, packer, or distributor manufacturer, packer, or Net contents in terms of distributor weight, measure, or count Net contents in terms of Ingredient list weight, measure, or count National Food Service Management Institute Section 9: Quality Standards 7 Ingredient list The red box outlines the ingredients Slide 8 on this sample label for breaded Ingredient List white chicken patties. Ingredients on a food label are listed in descending order by weight. The ingredients are listed in descending order by weight. Section 9: Quality Standards 8 National Food Service Management Institute 1 st ingredient on the list is “white Slide 9 chicken”. This means that the Ingredient List largest ingredient by weight in the Ingredients: White chicken, enriched wheat flour breaded white chicken patties is (niacin, reduced iron, thiamine, mononitrate, riboflavin), water, dried whole eggs, enriched yellow “white chicken”. corn flour (niacin, reduced iron, thiamine mononitrate, riboflavin), salt, sodium phosphate, 2 nd ingredient is “enriched wheat soybean oil, modified food starch, spices, nonfat dry milk, leavening (sodium bicarbonate, sodium The ingredients are aluminum phosphate, sodium acid pyrophosphate), flour” is the second largest listed in descending dextrose, enriched yellow corn meal (niacin, reduced iron, thiamine mononitrate, riboflavin), mono and ingredient by weight in the breaded order by weight. diglycerides, dried whey, sugar, dried yeast, sodium alginate, natural flavor. Fried in vegetable oil. white chicken patties after “white National Food Service Management Institute Section 9: Quality Standards 9 chicken”. The 3 rd ingredient is “water”, Therefore, the three ingredients that the breaded white chicken patties contain in greatest amounts are first “white chicken”, second “enriched wheat flour”, and third “water”.
Note: If the participants ask the following questions about the ingredient list, here are the answers. If they do not ask, do not provide the information. What does “enriched” mean? It means that the ingredients that were lost when the outer covering of the wheat grain was removed or milled to make flour are added back. What nutrients are added back to the enriched flour? Those are the ones in parentheses on the food label. What spices are used? Manufacturers are not required to declare the spices used. What does “white chicken” mean? It means the breast meat, the wing, and rib meat. Ingredient lists on food labels are Slide 10 important because they help to Ingredient Lists determine food quality. When a center needs to compare the Ingredients lists help to determine quality. quality of different brands to decide Write down and compare the which one to buy, it is helpful to ingredient lists of different brands. write The first five or six ingredients are down and compare the ingredient enough to determine quality. lists. National Food Service Management Institute Section 9: Quality Standards 10 Emphasize that it is not necessary to list all of the ingredients to determine the quality of a food. The first five or six ingredients will provide the information needed to make a decision.
Ingredient lists may contain words Slide 11 that they do not understand. Language Question? The information services desk at the National Food Service Management NFSMI can help you! NFSMI 800-321-3054 Phone: 800-321-3054 Institute (NFSMI) will help answer any Fax: 800-321-3061 questions the participants might have E-mail: nfsmi@olemiss.edu about words on an ingredient list. Web site: http://www.nfsmi.org NFSMI is funded by the U.S. Congress to provide research and National Food Service Management Institute Section 9: Quality Standards 11 education support for Child Nutrition Programs. The NFSMI toll - free telephone number is 800 - 321 - 3054 and the fax number is 800 - 321 - 3061. Tell the participants that if they have access to a computer, they can contact NFSMI via Email at nfsmi@olemiss.edu, or they can visit the NFSMI Web site at http://www.nfsmi.org. The Web site address, E - mail address, telephone number, and fax number for NFSMI can be found on page 76 of the participant manual. The purpose of Activity 8 is to give Slide 12 us practice interpreting quality from food labels. Let’s do the activity either individually or in small groups. ACTIVITY 8 We have 5 minutes to do the activity. Have the participants open their manuals to Activity 8 on page 77. Read over the following directions of Section 4: Quantities 12 National Food Service Management Institute Activity 8 with them. Note: The complete activity, as shown on page 77 of the participant manual, can be found on page 207 of the instructor guide. Directions: An ingredient comparison is one part of the quality decision. In this activity, all other quality factors for the peaches
are equal. Use only the ingredient lists in the following chart to answer the questions below. [The chart can be found on page 207 of the instructor guide and on slide 12.] Which brand has the higher quality? Which brand would you purchase? Why would you purchase this brand of peaches? When the participants are finished, show slide 12. Before discussing the Slide 13 questions in Activity 8, ask the Activity 8 following questions in order to Sample A Sample B Sample C Brand Copper Spot Cleo reinforce the “descending Name on Sliced Peaches, Lite Sliced Lite Sliced Label Yellow Cling Peaches, Pear Peaches, Yellow order by weight” concept: Peaches in Juice from Cling Peaches in Heavy Syrup Concentrate Extra Light Syrup 1st ingredient Peaches Peaches Peaches o Which ingredient does 2nd ingredient Water Water Water 3rd ingredient Corn Syrup Pear Juice from Sugar Sample A have the most of? Concentrate 4th ingredient Sugar (Answer: peaches) Section 9: Quality Standards 13 National Food Service Management Institute o Which ingredient does Sample A have the least of? (Answer: sugar) o Which ingredient does Sample B have the most of? (Answer: peaches) o Which ingredient does Sample B have the least of? (Answer: pear juice from concentrate) o Which ingredient does Sample C have the most of? (Answer: peaches) o Which ingredient does Sample C have the least of? (Answer: sugar) Go over the answers to the
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