METHOD OF MENU SETTING AND NUTRITION DETERMINING
The menu is set by chef and manager under the supervision of a nutrition counselor from VICA. The menu should be ensured tasty and suitable with customers’ appetite. Menu should be ensured sufficient energy, nutritious composition (containing 4 food groups: protein-lipid- carbohydrates -Vitamin and mineral salt). The menu is prepared available for 14 days, with nutritional balance (about 1.000-1.300 calories) per serving. Furthermore, we will exchange human resource each 06 months for positions of management, chef in order to look for new style of taste and serve.
PRINCIPLES FOR SETTING MENU:
1 / Menu should be nutritious: including 4 groups P, L, C, vitamins and minerals.
2 / The same kind of food must be used for all means of diet to make convenience for organizing food and cooking.
3 / Menu is setting from available food in local area, seasonally appropriate: ensuring nutrition, cheap price, good appetite and economy.
For example, hot summer: fish, shrimp, crab, mussel soup.
4 / Weekly menu: should be suitable for the use of all kinds of food and food storage, food preparation will be more convenient.
5 / Menu needs to be always changed new dishes. For example: meat in the morning, fish in the evening.
a / Energy Balance: P-L-C-Vitamin and minerals:
Balance P: 12-15%
b / Balance of protein
Protein is the most important component
Animal protein ration out of total protein is one of standard for protein quality.
c / Balance of lipid:
Total plant lipid / total lipid: 2 sources of animal lipid and plan lipid must be present in the diet.
Note: some trends are replacing animal lipid by plant oil which is not reasonable.
According to scientific field, brain structure need lipid, however plan lipid is oxidation products (peroxides or unsaturated fatty acids are substances that are harmful to the body).
d / Balance of carbohydrates:
Adult needs 60-70%
So sugar intake is not exceed 10% of total energy.
e / Balance of Vitamins: Minerals such as phosphorus, calcium, magnesium
HOW IS THE DIET BALANCED ?
Balance of energy factors:
Protein Carbohydrates Lipid
% 14 16 70
Normal 12 27 61
Urban area 14 26 60
Rural area 15 25 60
It should be followed the principles of scientists
– Protein maximum 15%, minimum 12%.
– Allowed lipid 30%. The South’s weather is hot, maximum lipid 27, minimum 25.
* The usage of chemical composition table for 100g edible or instruction for adjustment diet.
Chemical composition table 100g