1. Week 5 Nutrition and Sanitation in The Food Service Industry By Aj. Pavit Tansakul [email_address] โภชนาการและสุขาภิบาลอาหารในธุรกิจอาหารและเครื่องดื่ม

5. PART 1 Nutrition and the Foodservice Industry

8. 1 Nutrition from the Customer’s Point of View

11. 2 An Overview of Nutrition

16. 3 How People Choose the Food they Eat

24. 4 Change in Food Consumption Patterns

29. 5 The Role of Food in Our Society

32. 6 Public Awareness of Nutrition

34. 7 The Customer’s Attitude Toward Nutrition When Dining Out

36. Characteristics of Consumer Groups Regarding Health and Nutrition Lean meats, steaks, fried foods, regular soft drinks Broiled or baked seafood, poultry without skin, frozen yogurt Steak or Roast beef, fried chicken or fish, regular soft drink, rich dessert Food likely to Order When Dining Out Patronize both fine-dining and seafood, diet to control cholesterol and high blood pressure Patronize moderately priced and fine-dining restaurant, diet and exercise, restrict intake of fat and calories Patronize fast-food restaurants, do not diet or exercise, drink alcoholic beverages, do not restrict fat or calories Behavioral Characteristics Woman, 45 and older, below average income Women, 35 to 54 years old, above average income, married, live in metropolitan areas Men, 18 to 34 years old, average income, Demographic Characteristics 31% 29% 37% 32% 32% 39% Percentage of US Adult Population Percentage of Total Eating-Out Occasions Vacillating Committed Unconcerned Characteristics

40. 8 The Foodservice Industry’s Response to the Nutrition Concerns of their Guests

48. Instead of Try Fruit ice Coconut ice cream Khao newo kaew (sweet sticky rice) Gluay kaeg (banana slices dipped in coconut batter and fried) Steamed rice Fried rice Pad Thai (noodles stir-fried with ground peanuts, bean sprouts, egg, tofu and scallions, topped with shrimp) Gaeng ped gai (red curry chicken) Nuea pad prik (pepper steak) Gaeng keow wan gai (curry chicken with eggplant) Tom yam goong (hot and sour shrimp soup) Tom ka gai (chicken in coconut milk soup with mushrooms and lime juice) Stir-fried dishes Dishes with coconut milk Fresh spring rolls (rolls filled with vegetables and served with sweet and sour sauce) Fried spring rolls

50. Instead of Try Angel food cake or sherbet Pie and ice cream Steamed vegetables Fried vegetables Green salad with dressing on the side Caesar or marinated salad Baked potato or rice French fried, au gratin or scalloped potatoes Leaner cuts of meat, such as London broil, filet mignon, round or flank steak, sirloin tip, tenderloin Fatty cuts of meat, such as rib eye, porterhouse, T-bone

51. Tip for Eating Out http :// www . americanheart . org / presenter . jhtml?identifier = 531

52. PART 2 Sanitation in Foodservice Operations

58. โอ๊ย ! ปวดท้อง สงสัยเกิดจากอาหารที่กินเข้าไปเมื่อกลางวัน แหง แหง

61. ทำไมอาหารถึงกลายเป็นสิ่งที่อันตราย

62. Contribution Factors of Food borne in US

77. Temperature Danger Zone

79. ลด / ฆ่า / คุม --- จุลินทรีย์

80. Food Safety

81. Food Safety

85. การล้างมือที่ดี “ร้องเพลงช้าง ซัก 2 รอบ”

86. การล้างจานและอุปกรณ์ WASH ล้าง RINSE ล้างน้ำ สะอาด SANITIZE ฆ่าเชื้อ

88. การปนเปื้อนข้าม Cross contamination

101. THANK YOU Q & A