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FOOD SERVICE S U M M E R2 0 2 3New dietary guidelines to go into effect 202425; food service helpers needed IN TISSUE Pages 24 Free & reduced price meals information Page 5 Free and reduced price
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How to fill out food service guidelinesnutrition

01
Review the food service guidelines for nutrition provided by your institution or organization.
02
Familiarize yourself with the recommended daily intake of nutrients such as vitamins, minerals, and macronutrients.
03
Use a food scale and measuring cups to accurately portion out the recommended serving sizes for each food group.
04
Plan your meals in advance to ensure a balanced and varied diet that meets the nutritional needs of your clients or patrons.
05
Offer a variety of food options to cater to different dietary preferences and restrictions.
06
Keep track of food inventory and expiration dates to prevent wastage and ensure food safety.
07
Educate your staff and clients about the importance of following the food service guidelines for nutrition.

Who needs food service guidelinesnutrition?

01
Food service providers such as restaurants, cafeterias, and caterers who want to offer healthy and balanced meals to their customers.
02
Institutions such as schools, hospitals, and nursing homes that aim to provide nutritious and wholesome food options to their students, patients, and residents.
03
Individuals who want to maintain a healthy diet and are looking for guidance on proper nutrition and portion control.
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Food service guidelinesnutrition are recommendations and regulations for providing nutritious meals in food service establishments.
Food service providers, such as restaurants, cafeterias, and catering companies, are required to file food service guidelinesnutrition.
Food service guidelinesnutrition can be filled out by providing information on menu items, ingredients used, portion sizes, and nutritional content.
The purpose of food service guidelinesnutrition is to ensure that customers have access to healthy and balanced meals when dining out.
Information such as calorie counts, fat content, protein content, and other nutritional information must be reported on food service guidelinesnutrition.
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