Food Service Rotation –  Week 5 Journal

Dates of rotation: Monday (March 5, 2018) – Friday (March 9, 2018)

Location: SPE Certified/Rouge Tomate

Activities & Assignments:

Monday – March 5 (8 hours)

• Shopped for ingredients for watercress soup – version 2
• Made watercress, leek, and cauliflower soup
• • Used cauliflower instead of potato which resulted in a smoother and thicker consistency.  I also doubled the amount of watercress so that might also have contributed to the thicker consistency.
• Noted recipe changes to be updated in Nutribase for the nutrition analysis

Tuesday – March 6 (8 ½ hours)

• Updated the watercress, leek, and cauliflower soup recipe in Nutribase

• • Analyzed new variation
    • Fiber only increased by 1 g.  Carbohydrate content was lower.
    • Thoughts: Cauliflower version of the soup would be great for patients who are on a low-carbohydrate diet (eg. Diabetic patients)
• Assisted SPE RD’s in evaluating a current client
  • Client has made some changes on their menu and want their current SPE scorecard to be re-evaluated.
  • Thoughts:  It was interesting to see the SPE criteria’s and how rigorous their grading system is.  It covers a lot of aspects from food, beverage, sustainability practices, communication, and much more.  It shows the commitment of SPE in ensuring that the restaurants that become SPE Certified are really committed in ensuring that they are producing healthy and sustainable dishes.
  • Challenge: Client’s menu has a lot of separate recipes within the recipe so when evaluating the entire dish, you have to look at the different components first before analyzing the composed dish.

Wednesday – March 7 (8 ½ hours)

• Continued evaluation of SPE client

• • Looked at current menu to inspect that the menu items are following SPE guidelines.
• Participated in taste testing Rouge Tomate’s new lunch menu
  • Rouge Tomate plans on opening for lunch and the team has been developing lunch menu items.  The kitchen staff wanted to make sure that their new items adhered to the Rouge Tomate philosophy of “Health through Food”.

Thursday – March 8 (8 hours)

• Double checked nutrition labels created by SPE RD for a client.

• • Made sure servings and calories were correct
  • Made sure ingredients were accurate
  • Made sure allergens listed matched the ingredient list
• Assisted Rouge Tomate Staff with re-arranging the management office
• Looked at Rouge Tomate Café menu and put together a document that highlights the best ingredients in each dish and how the nutrients in these dishes are beneficial to our health
  • Thoughts: It was exciting to analyze each dish and pinpoint which ingredients are beneficial.

Friday – March 9 (7 ½ hours)

• Continued to analyze the Rouge Tomate Café and looked for the best ingredients and wrote about how they are beneficial to our health.
• Finalized antibiotics and watercress infographics
• Identified allergens in ingredients used by an SPE client.
  • Thoughts:  Some of the labels did not list the food allergens they contained.  One really had to look and if someone didn’t know what they were looking for, they could really miss an allergen and it may cause harm to an individual.
• Took pictures to be used for the Sustainability Assignment.

Learning Objectives Met:

CRDN 2.3: Demonstrate active participation, teamwork and contributions in group settings.

CRDN 2.4: Function as a member of interprofessional teams.

CRDN 2.10: Demonstrate professional attributes in all areas of practice.

CRDN 3.7: Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.

CRDN 3.9: Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.

CRDN 3.10: Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.

CRDN 4.2: Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food.

Total Clock Hours: 40.5 hours