DOCSLIB.ORG

A-85-269-001/FP-001 - Food Services Manual

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A-85-269-001/FP-001 - Food Services Manual A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization FOREWORD 1. A-85-269-001/FP-001, Food Services Manual, is issued on the authority of the Chief of the Defence Staff. 2. This publication is effective on receipt. 3. Suggestions for changes shall be forwarded to National Defence Headquarters, Attention: D Food Svcs. Modified Jul 07 Page 1 of 8 A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization PREFACE 1. This Manual stipulates the Canadian Forces Food Services directives and standards. Furthermore, it provides procedures and instructions for the management of Food Services in compliance with the policies issued by the higher authority. 2. This Manual is the principal reference source for the provision of Food Services. Modified Jul 07 Page 2 of 8 A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization Chapter 1 - Food Services Organization Foreword Section 2 - Organization and Responsibilities (Page 5) Preface 103. General Section 1 – Introduction 104. NDHQ - Responsibilities (Page 4) 101. Introduction 105. Environmental HQ - Responsibilities 106. Operational HQ - Responsibilities 102. Requirements 107. Base / Wing / Formation/ Unit - Responsibilities 108. Abbreviations Modified Jul 07 Page 3 of 8 A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization Section 1 – Introduction 101. Introduction 1. CF Food Services shall be organized and managed to meet operational requirements and CF/DND priorities by providing cost efficient and effective food services that support military activities and that meet client expectations of quality, choice, value, nutrition, and service. Director Food Services (D Food Svcs) is the organization designated to develop and maintain policies and standards in all aspects of the provision of food services. 2. Food, the way it is selected, prepared and served, affects the health, efficiency and general well-being of individuals. This presents special challenges to the CF because of the large number of personnel to be fed, the mobility of field forces, and the limitations in space aboard ships and aircraft. 3. The CF Food Services Capability in any formation exists to provide food services to DND funded customers. Every effort shall be made to ensure that food services standards are met with the greatest possible economy in manpower and supplies. 102. Requirements 4. The DND/CF food services organization shall: a. offer quality food services that are timely, convenient, consistent, and responsive to CF operational requirements and diners’ preferences; b. provide food choices that enable diners to meet normal nutritional requirements as expressed in Canada's Food Guide; c. achieve and maintain the occupational skills that permit military food services personnel to meet operational readiness requirements; d. establish and implement standards, performance measurement, and reporting systems that support the policy; e. develop and implement systems that: (1) improve operational support readiness, (2) improve efficiency and effectiveness of the food services operation, and (3) promote economy of and accountability for resources; and f. enable surplus capacity, where it exists, to be used in ways that support departmental policies and that offset the fixed costs of the Food Svcs operation. Modified Jul 07 Page 4 of 8 A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization Section 2 - Organization and Responsibilities 103. General 5. Food services expertise is provided at national level (NDHQ), at environmental commands headquarters and/or their lower headquarters (Chief of Maritime Staff, Chief of Land Staff, and Chief of Air Staff), at operational level headquarters (Canadian Operational Support Command [CANOSCOM]), and at bases/wings/formations, stations and operational units. Each environmental command has its own organizational structure with varying locations and designations of food services staff. The function of the food services staff at each of the levels is complementary, and all work together toward achieving the same goal: providing the best possible Food Services in our unique military setting by meeting the requirements described in para 4 above. 104. NDHQ - Responsibilities 6. Directorate Food Services (D Food Svcs), is responsible for the strategic level requirements and corporate aspects of food services that are applicable to all elements of the CF. The general responsibilities at national level are to: a. provide advice on policies related to, or impacting on the management of Food Svcs and the CF Food Svcs capability (D Food Svcs); b. develop and implement strategic, national policies and direction on the provision of all public- funded Food Svcs operations, including contracted, static and non-static sites, for domestic and international CF operations (D Food Svcs, D Food Svcs 2); c. provide recommendations related to the provision of Food Svcs to the CF and DND strategic level authorities on future force development plans, internal and external policies and regulations (D Food Svcs); d. advise on and ensure that feeding concepts provide nutritional wellness and sustainability to CF personnel (D Food Svcs); e. provide input in the development of strategic level agreements in internal, external, national and international contexts (D Food Svcs 2); f. establish, define, promulgate, and validate standards and performance measures to ensure that quality food services are provided consistently throughout the CF (D Food Svcs 2, 4 and 5); g. evaluate, and ensure CF-wide compliance with, national policies and performance standards (D Food Svcs 2, 4 and 5); h. provide technical advice on the financial aspects of food services management at the corporate level (D Food Svcs 5); i. provide advice to operational level staff on food services policy and support for deployed operations including technical staff assistance visits (D Food Svcs 2 and 4); j. provide CF input into strategic level NATO/UN committees/WG/Expert Panels related to the provision of Food Svcs and maintain liaison with Allied Forces (D Food Svcs/ D Food Svcs 2); k. as Occupation Co-advisor, provide counsel on food services personnel matters to the Logistics Branch and Level Ones’ organizations (D Food Svcs); Modified Jul 07 Page 5 of 8 A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization l. provide expertise regarding food services military and civilian personnel employment, including occupational specifications, qualification standards, occupational employment, training, and recruiting requirements for officers and NCMs and liaising with educational institutions and professional bodies on strategic level Food Services matters (D Food Svcs /D Food Svcs 3); m. develop and direct systems and procedures that support the policy for food services, and provide on-site assistance and training visits for their implementation (D Food Svcs 5); n. provide technical advice on the construction and renovation of food services facilities, on the design and procurement of specialized food services equipment and the requirements for operational feeding equipment, initiating field trials of new equipment, and developing scales of issue for equipment including sponsorship and funding for national implementation of specialized equipment projects (e.g. POS) (D Food Svcs 4); o. manage the National Combat Ration Programme from establishing the standards (menus, nutritional requirements, packaging, etc.), co-ordinating the production, validating the requirements to fulfilling the responsibilities of LCMM (D Food Svcs 6); and p. develop and maintain relations/contact with internal and external organizations to enable the performance of the Functional Authority’s mandate (D Food Svcs). 105. Environmental HQ - Responsibilities 7. The general responsibilities of the environmental or lower HQ staff are to: a. ensure the implementation and maintenance of the NDHQ Functional Authority’s policies and standards and synchronize them with environmental policies by development of procedures, directives and standards related to the effective operation of environmental food services systems, including flight, shipboard and field feeding activities ; b. monitor the use of food services resources including food, personnel, facilities and equipment, including contracted operations by analysis of unit Unitrak operating statements and performance summaries, c. provide guidance on problem-solving and corrective action to unit Food Svcs staffs; d. advise on the training and employment of food services personnel and ensure the effectiveness of the Cook MOSID 00164 and Log Food Svcs Officer on-job training (OJT) programmes; e. conduct staff/technical assistance/inspection visits and provide advice to local commanders; f. provide technical advice on food services and on matters affecting food services to commanders and other staff; g. assist in developing environmental Food Services support plans for contingency operations; h. coordinate with CANOSCOM for provision, occupational training, and employment of personnel and provision of resources required for each operation/theatre; i. advocate the consistent application of food safety programs to prevent adverse consequences to the health and safety of diners and to operational effectiveness; Modified Jul 07 Page 6 of 8 A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization j. provide guidance to units on the development of comprehensive
Load more

Recommended publications
  • Meal Plan | 2060 Crossroads Blvd, Waterloo, IA 50702 | (319) 234-7621 1 MEAL PLAN MEAL 1 - Egg Beaters, Whole Wheat English Muffin WEEK 1
    MEAL 1 - Egg beaters, 1 piece of whole wheat toast MEAL 2 - Apple and 1 piece of string cheese MONDAY MEAL MEAL 3 - BLT Ingredients: 2 slices of turkey bacon, 2 slices tomato, 2 leaves lettuce, 1 whole wheat tortilla, fat-free mayo PLAN MEAL 4 - 1/4 cup hummus dip, carrots MEAL 5 - Grilled chicken breast, sweet potato, green beans WEEK 1 MEAL 6 - 3 slices of turkey, 1 orange MEAL 1 - 1 cup cherries, ¾ cup skim milk MEAL 2 - Banana, chocolate protein shake TUESDAY MEAL 3 - Cobb salad Ingredients: lettuce, egg whites of a hard boiled egg, chopped tomatoes, cooked skinless chicken breast, 1 tbsp shredded low fat cheese, fat free dressing MEAL 4 - Whole peach, 1/4 cup raw almonds MEAL 5 - Shrimp and rice stir Ingredients: 1 lb shrimp-peeled and deveined, 1-½ cups cooked brown rice, 2 cups broccoli, cooking oil spray, ½ tbsp garlic powder, ¼ cup low-sodium soy sauce 1. Remove the tails from the shrimp and cut the shrimp into bite size pieces. 2. Coat a nonstick skillet with cooking spray and heat the skillet. Add the shrimp and cook for 2 minutes. Remove the heat and set the shrimp aside. 3. Coat the skillet with cooking spray and heat the skillet. Add the rice and garlic powder and cook the 1 minute, stirring constantly. Add the broccoli and cook until it is bright green. Add the shrimp, soy sauce, and sesame seeds. Cook for 1 minute longer. Serves 2. MEAL 6 - 1 slice American cheese, apple slices MEAL 1 - Oatmeal, skim milk MEAL 2 - Berries, vanilla protein shake MEAL 3 - Subway turkey wrap WEDNESDAY Ingredients: turkey, lettuce, tomatoes,
    [Show full text]
  • Senior Nutrition Meal Service Guide
    Senior Nutrition & Meal Service Guide FOR YOUR OR A LOVED ONE AGE IN PLACE WITH PROPER NUTRITION Features 10 NUTRITION TIPS FOR SENIORS What Is The MIND Diet? MEAL SERVICE OPTIONS How To Find The Best Personal Chef Service proving healthy, balanced meals. The idea was simple: MESSAGE FROM "We would place chefs in our clients' homes to make customized meals for the week THE FOUNDER while offering companionship and a nutrition safety check" Nathan Allman started Chefs For Seniors with his father Barrett, a long-time restaurant owner, in 2013. My father and I started cooking for clients in the Madison, Wisconsin area ourselves, but quickly realized By Nathan Allman that we'd tapped into a real need in the community. We were soon hiring About 15 years ago, my great-grandmother Virginia stopped cooking. It was chefs and expanding to new markets. As of 2018 we have franchises getting hard for her to stand for long periods of time in the kitchen, and she was operating throughout the country, and just simply tired of cooking. Who could blame her? She'd made meals for her have served over 100,000 meals to husband and seven children daily for over 60 years! seniors in their homes. I've seen firsthand the impact proper The problem was, when she stopped for over 50 years. The financial cost nutrition has had on our client's lives, cooking her health took a dramatic of the facility was an issue to, and and that's why we put together this turn for the worse.
    [Show full text]
  • Lessons from Early Implementation of Pandemic-EBT
    October 8, 2020 Lessons From Early Implementation of Pandemic-EBT Opportunities to Strengthen Rollout for School Year 2020-2021 By Zoë Neuberger, Crystal FitzSimons, Dottie Rosenbaum, and Etienne Melcher Philbin1 Before the COVID-19 pandemic hit, nearly 30 million low-income children were approved to receive free or reduced-price meals at school each day. When schools closed, parents, administrators, and policymakers worried about how families would provide these children with ten extra meals each week even as workers’ earnings and jobs were disappearing. One key way federal policymakers responded was by promptly enacting Pandemic EBT (P-EBT) in March 2020, an entirely new program that allowed states to provide approximately $250 to $450 per child in grocery benefits (depending on the average number of days schools closed in the state) to make up for the meals missed in the spring of 2020.2 The goal of P-EBT was simple: while schools are closed, to provide families whose children qualified for free or reduced-price meals with the funds that otherwise would have gone to schools to provide them with breakfast and lunch. But this was an entirely new program, requiring collaboration across the Supplemental Nutrition Assistance Program (SNAP, formerly food stamps) and school meal programs, data matching, and the mailing of millions of benefit cards. Though P-EBT was optional for states and the Department of Agriculture (USDA) required them to bear half of the administrative costs, all 50 states, the District of Columbia, and the Virgin Islands rose to the challenge — even as they were dealing with countless other pandemic-related demands, changes, uncertainties, and costs.
    [Show full text]
  • Home Meal Replacement
    P R O C E S S I N G T E C H N O L O G I E S Home Meal Replacement JOHN W. FARQUHAR* Grocery Industry Challenges & The Supermarket, 1997, shows that consumers crave con- venience and generally eat their main meal of the day at There are several challenges to the grocery industry, in- home. When selecting a primary supermarket, they continue cluding 1) Inflation adjustment, 2) Comparable store sales to care most about having a clean, neat store; high-quality have fallen, 3) Labor shortages, and 4) Competition remains produce; high-quality meats; courteous, friendly employees; cut throat. The key to growth and survival is being able to and use-before/sell-by dates on products. It seems that con- meet these challenges. sumers have never been more demanding than they are to- day. They are pressed for time, and money is still an issue. Consumer Facts Their tastes are increasingly diverse–whether it’s gourmet Consumers now spend 53 cents out of every dollar on foods, ethnic foods or organic offerings. food, down from 62% in 1976. Clearly, the industry’s an- swer lies in prepared food, home meal replacement-the bur- How Shoppers View the Supermarket geoning new category known as “meal solutions.” Driven Shoppers are using an increasing array of products and by consumers’ hunger for convenience, merchants have re- services offered by food retailers. There is an increased alized if they don’t provide prepared or easy-to-fix food, cus- weekly use of frequent shopper programs; gourmet, specialty tomers will go elsewhere–such as fast-food outlets.
    [Show full text]
  • Recommended Grocery List
    Recommended Grocery List Below is a list of must-haves to complete this week’s worth of meals and many of the meals and recipes created by BODY FOR LIFE. Don’t be overwhelmed; you’re likely to have many of these staples on hand and if you’re missing one spice or another, let your creative side shine through and try swapping in new flavors. Sports Nutrition Essentials Myoplex Original protein shakes Myoplex Original Meal Replacement Powder Protein Salmon Strip Steak Chicken breast Chicken, rotisserie Pork Tenderloin Pork Chops Ham, lean Fish, halibut extra-lean ground turkey Turkey breast, smoked Black beans, canned White beans, canned Beef jerky Dairy Aisle Eggs Greek yogurt, plain Yogurt, vanilla, low-fat Skim Milk Parmesan cheese, shredded Cottage cheese, low fat Cheese, American, low-fat Feta cheese Fruit Banana Blueberries Mixed berries Lemon Lime Dried fruit – pro tip: aim for dried cranberries, blueberries, in addition to raisins Complex Carbohydrates Old fashioned oatmeal, plain, uncooked Hamburger buns, whole wheat Pumpkin puree, canned Sweet potato Russet / Idaho potato Brown rice English muffin, whole grain Pita, whole grain Tortillas, whole grain Corn, kernels Orange Apple Vegetables Asparagus Broccoli Onion, red and white Jicama Tomatoes – cherry and sandwich Tomato paste Tomatoes, diced, canned Mushrooms Spring Mix Green beans Carrots, baby and whole Parsley Bell peppers- pro tip: grab a variety of colors Cucumber Celery Lettuce, romaine or your choice Baby spinach Fats and Oils Avocado Mixed Nuts Olive oil, Extra-Virgin Sesame
    [Show full text]
  • The Performance and Feed Cost Per Gain of Rabbit Fed Copra Meal Replacement with Fermented of Palm Oil Waste
    The Performance and Feed Cost per Gain of Rabbit Fed Copra Meal Replacement with Fermented of Palm Oil Waste Duta Setiawan Animal Science, Faculty of Agriculture, University Tanjungpura Keywords: Fermented palm oil waste, copra meal, local male rabbit, performance Abstract: The aim of this research was to Determine the effect of substitution of copra meal (CM) with fermented palm oil waste (FPW) in the ration on the performance and feed cost per gain of local male rabbit. This research have been teaching farm Faculty of Agriculture, University Tanjongpura and Animal Nutrition Laboratory, Department of Animal Husbandry and Veterinery West Kalimantan Government. It executed during 8 weeks, and used 16 rabbits. This research used Completely Randomized Design one-way classification with four treatments (P0, P1, P2, P3), and four replications and each contains one local male rabbit. The treatment given is in the farm of substitution CM with FPW, namely that: P0 = 60% Field Grass (FG) + 40% concentrate (15% CM + 0% FPW); P1 = 60% FG + 40% concentrate (10% CM + 5% FPW); P2 = 60% FG + 40% concentrate (5% CM + 10% FPW) and P3 = 60% FG + 40% concentrate (0% CM + 15% FPW). Taken Parameters were average daily gain, feed consumption, feed convertion and feed cost per gain. The result of this research were, average daily gain of 6.87 to 7.31 g / day, feed consumption from 36.64 to 42.36 g / day, feed conversion from 5.42 to 5.79, while at 15% from total ration of substitution (P3), it could depressed feed cost per gain value on Rp 7909, 90.
    [Show full text]
  • Meal Replacement Program Meal Replacement Program
    TM Meal Replacement Program Meal Replacement Program is useful in weight reduction only as part of an energy-reduced diet. HELPS YOU FEEL FULL LONGER BRINGS BLOOD SUGAR TO NORMAL LEVELS LOWERS CHOLESTEROL The Real Easy Program – Achieve Your Ideal Shape! Losing weight has never been easier Have you tried every other diet plan and failed? Take heart! You CAN attain and maintain your ideal weight, with the Real Easy Program, guaranteed. The Real Easy Program is different. It is clinically proven, and is a completely safe, natural, and a highly effective way to achieve and maintain your weight loss goals. The RealEasy™ with PGX meal replacement shakes will greatly diminish appetite, so you will eat less, making weight loss almost effortless. Most fad diets and weight loss products fail in the long term as they cause lean muscle mass loss, thereby slowing your body’s metabolism and making it much more likely that you will regain all of the weight that you have lost (and often even more!). Moreover, many diets result in rapid loss of body water which fools the dieter into thinking that they have lost more fat than they really have. False weight loss through water loss is always an accompaniment of fasting or low-carbohydrate diets! When normal eating resumes, the dieter is disappointed when their weight quickly rebounds due to their low metabolism and the regaining of body water. By contrast, a weight loss study using RealEasy with PGX meal replacements from December to February, possibly the most difficult time of year to lose weight, resulted in participants losing body fat and achieving their weight loss goals.
    [Show full text]
  • Why Try Meal Replacements What Counts As a Meal Replacement?
    Why try meal replacements ▪ Convenience and ease ▪ Provide quality nutrition (protein, vitamins, minerals) ▪ Creates structure in the diet ▪ Excellent on the go option ▪ If you don’t like to cook ▪ If you normally skip a meal ▪ If you lack time for meal prep ▪ Portion control ▪ Increased weight loss compared to following the same calorie target using all conventional foods 1 August 24, 2021 | © 2011 Kaiser Foundation Health Plan, Inc. For internal use only. 1 What counts as a meal replacement? ▪ Protein bar examples: Atkins Advantage Meal South Beach Protein Fit Think! High Protein Bars Pure Protein High Protein Fruit and Nut bar Pure Protein Bar Balance Bar Zone Perfect Quest Nu Go Slim Kroger protein bar Simple Truth or Life Choice Protein bars at King Soopers Simply Protein bar Kirkland Protein Bar Note: some of these are not fully fortified with vitamins and minerals, which is why we recommend a daily multivitamin with minerals when following a meal replacement plan 2 August 24, 2021 | © 2011 Kaiser Foundation Health Plan, Inc. For internal use only. 2 1 What counts as a meal replacement? ▪ Protein shake examples: Atkins High Protein Boost Glucose Control Slim Fast High Protein, Low Carb GNC Lean 25 Glucerna Hunger Smart Vega One Nutritional Shake or Raw Shake Pure Protein (it comes in a power or premixed) Muscle Milk or Muscle Milk Light Premier protein shake EAS Carb Control Quest protein powder Fairlife Core Power 26g protein Note: some of these are not fully fortified with vitamins and minerals, which is why we recommend a daily multivitamin with minerals when following a meal replacement plan 3 August 24, 2021 | © 2011 Kaiser Foundation Health Plan, Inc.
    [Show full text]
  • The Special Operations Forces Nutrition Guide
    The Special Operations Forces Nutrition Guide Patricia A. Deuster, PhD, MPH, CNS Teresa Kemmer, PhD, RD Lori Tubbs, MS, RD Stacey Zeno, MS Christiane Minnick, M.Ac i Acknowledgements Many people have contributed to this revised guide, and it is dif- ficult to list all those who have made small contributions. However, we must acknowledge those who have made major contributions. First, we thank LtCol Charity Thomasos, RD, USAF for her comments and sugges- tions on multiple chapters and her efforts on chapters 11 and 12. We thank our primary points for contact at the SOF Commands who arranged and coordinated our site visits, to include LCDR David C. Krulak, MC from MARSOC, MAJ(P) Anthony Littrell, MC, USA from USASOC, LTC Robert Lutz, MC, USA from JSOC, MAJ Keith E. Schlechte, MC, USAF from AFSOC, and CDR Lanny Boswell, MSC, USN from NAVSOC. We offer a very special thanks to LCDR Jim Mucciarone, MC, UMO/DMO, Senior Medical Officer for Naval Special Warfare, who provided invaluable feedback on the chapters. We recognize MAJ Dirk Geers, Special Operations and Personnel Recovery Office in Belgium, who used the previous Navy SEAL Guide and posed many questions before the new guide was begun and provided excel- lent comments based on his use of the information for deployments. We also thank CAPT Roger Herbert, Commander of NSW Training who spent time discussing the importance of nutrition to BUD/S training. Ms. Jennifer Davis is recognized and thanked for her dedication to the Excel spreadsheets that were developed specifically for this effort—she did a wonderful job.
    [Show full text]
  • Recipes for Meal Replacement
    Recipes for Meal Replacement Vanilla Flavor Mix Cream Sickle Soda Fountain 2 Scoops. Vanilla MR 2 Scoops. Vanilla MR TIPS FOR MAKING SHAKES 8 oz. regular or low-fat milk 5 oz. Regular or low fat milk 2 Tbsp. sugar\fat free jello- 3 oz. diet soda 1. Use a blender. pudding vanilla flavor 1/2 banana or peach 2. Add powder, fruit, milk and 2 tsp. orange extract blend first for 30 seconds. ice cubes (optional) Coffee Shake 3. Add ice and mix well for 2 minutes 4. Experiment with different 2 Scoops. Vanilla MR recipes to find the perfect one Pina Colada Treat 1 tsp. instant Decaf- coffee for you. 2 Scoops Vanilla MR 8 oz. Regular or low-fat milk 5. Options for Cow Milk would 8 oz. Regular or low-fat milk 1/2 banana (optional) be Almond, Rice or Soy Milk 2 Tbsp. sugar\fat free ice cubes (optional) banana cream flavor jello- pudding Chai Tea Smoothy Peach Parfait Treat 2 tsp. coconut extract 2 Scoops Vanilla MR 2 Scoops. Vanilla MR ice cubes (optional) 8 oz. Regular or low fat milk 1 serving vanilla sugar free ½ Banana pudding, add a few sliced Strawberry Cream 1/8 cup Chai concentrate peaches.Mix well, chill and 2 Scoops. Vanilla MR liquid . or one tsp. powder garnish w/ nonfat whip 4 oz. Regular or low-fat milk Ice cubes (optional) topping 3 scoops of non-fat frozen yogurt - vanilla or strawberry Fruit Juicy 3 Tbsp. strawberry sugar 2 Scoops. Vanilla MR Pumpkin Delight free jello (Add a few sliced 8 oz.
    [Show full text]
  • Eating Hints: Before, During and After Cancer Treatment
    Support for People with Cancer Eating Hints: Before, during, and after Cancer Treatment U.S. Department of Health & Human Services | National Institutes of Health The Use of Product or Brand Names Product or brand names that appear in this booklet are for example only. The U.S. Government does not endorse any specific product or brand. If products or brands are not mentioned, it does not mean or imply that they are not satisfactory. 1-800-4-CANCER (1-800-422-6237) About this Book Eating Hints is written for you—someone who is about to get, or is now getting, cancer treatment. Your family, friends, and others close to you may also want to read this book. You can use this book before, during, and after cancer treatment. It has hints about common types of eating problems, along with ways to manage them. This book covers: Î What you should know about cancer treatment, eating well, and eating problems Î How feelings can affect appetite Î Hints to manage eating problems Î How to eat well after cancer treatment ends Î Foods and drinks to help with certain eating problems Î Ways to learn more Talk with your doctor, nurse, or dietitian about any eating problems that might affect you during cancer treatment. He or she may suggest that you read certain sections or follow some of the tips. Rather than read this book from beginning to end, look at just those sections you need now. Later, you can always read more. www.cancer.gov i Table of Contents What You Should Know about Cancer Treatment, Eating Well, and Eating Problems .......................................................................................................................1 Feelings Can Affect Your Appetite ..............................................................................................7 List of Eating Problems ....................................................................................................................9 Appetite Loss ..........................................................................................................................................
    [Show full text]
  • Pre-Op Liver Shrinking Diet
    Pre-Op Liver Shrinking Diet Your surgeon has recommended that you follow a low sugar, reduced calorie diet for the fourteen (14) days prior to your surgery. This diet has been shown to help shrink the liver making weight loss surgery safer and easier. Please follow the attached diet and additional recommendations below. The day before surgery is clear liquids only and NPO at midnight. Keep track of your weight! Using this diet, you should be able to lose 5 – 10 pounds during the two weeks leading up to your operation. Liver Shrinking Diet Menu *Drink at least 8-12 ounces of sugar-free/calorie-free liquids between all meals. 64 ounces total per day* Breakfast One High Protein Meal Replacement Shake (8-12 oz; see recommendations below) Total calories less than 200 calories, protein >15 gms, sugar < 5 grams Lunch One High Protein Meal Replacement Shake (8-12 oz). And one small piece of fresh fruit (small apple, pear, peach; tangerine) Afternoon Snack Choose: 6-8 oz light yogurt or light yogurt smoothie that is less than 90 calories (ie. Stoneyfield farm fat free, Yoplait light, Dannon light n’ fit non-fat yogurt or light n’ fit smoothie) ½ cup non-fat cottage cheese 1 string cheese 2 oz deli meat ½ pack of tuna Low fat jerky (perky jerky) Dinner 4 ounces lean turkey, chicken breast, ham, roast beef, lean pork, or fish – bake, grill, or broil 1 cup raw/cooked non-starchy vegetables (no added oil/butter) Optional: 1 slice of lite/low calorie whole grain bread or 2 Tbsp potato, pasta, rice, beans AVOID: gravy; sauces (e.g BBQ, cheese); butter, grease, oil, salad dressing (“spritzer” ok); mayo, ketchup, peanut butter; fried & breaded foods Evening Snack– optional 10 baby carrots or ½ an apple In Addition….
    [Show full text]