C A M I L L E K O R E N E K , M A , R D , L D & M E L I S S A S C H R A D E R , M S , R D , L D

D E P A R T M E N T O F H O U S I N G A N D D I N I N G S E R V I C E S

K A N S A S S T A T E U N I V E R S I T Y

FUEL’EM UP TO LEARN

OBJECTIVES

• Review the newest literature on good nutrition at

breakfast.

• Introduce K-State’s AYCTE Nutrition Now Build a

Better Breakfast Bar concept.

• Explain item selection and the contributions to

better nutrition and special diets.

• Share purchasing strategies, cost controls, and

marketing information.

• Discuss the unforeseen struggles and surprises of the

breakfast bar concept.

LEARNING OUTCOMES

• As a result of attending this presentation, you will be

able to:

• Understand what nutrients comprise a nutrient-rich

breakfast and the importance of each to overall better health.

• Create a “healthy breakfast bar” concept with

consideration to clientele, procurement, cost controls, and

marketing.

• Be aware of potential struggles and surprises.

THE LINK BETWEEN GOOD NUTRITION AND BREAKFAST

FUEL’EM UP TO LEARN

WHY “BREAK THE FAST”? A SHORT LESSON IN METABOLISM

• Glucose = Simple sugar and energy source for our

body. All carbohydrates (except fiber) are

converted to glucose by the body.

• Insulin = Hormone present in the blood stream and

released in response to an increase in blood

glucose

• Glucagon = Hormone present in the blood stream

and released in response to decreasing blood

glucose.

WHAT’S GOING ON WHEN WE SLEEP?

• Repair of tissue.

• Glucagon

• Hormone directing glucose production from lipids and amino acids thus raising blood.

• Present in a fasting state (sleeping at night)

• “Break the Fast”

CONSEQUENCES OF SKIPPING BREAKFAST

• Health

• High correlation with obesity

• Increased compulsiveness for high sugar/carbohydrate

snacks

• Increased likelihood of heart disease

• Increased illness

• Behavioral

• Increased Irritability

• Decreased motivation

CONSEQUENCES OF SKIPPING BREAKFAST

• Intellectual

• Decreased short term memory found in young people and

adults, especially women

• Decreased cognition and concentration

• Decreased overall academic achievement

SO WHY IS BREAKFAST SKIPPED?

• “I’m not hungry”

• “I don’t have time”

• “I don’t like breakfast food”

• “I don’t want to eat”

2010 DIETARY GUIDELINES

• Calorie balance to achieve a healthy weight

• Focus on consuming nutrient-dense foods and

beverages.

• Increase consumption of:

• Fruits and Vegetables of all colors

• Whole grains

• Fat-free and low-fat dairy products

• Lean proteins from all sources

• Seafood

• Potassium, dietary fiber, calcium, and vitamin D

• Unsaturated fats

2010 DIETARY GUIDELINES

• Decrease consumption of:

• Sodium to less than 2300 mg/day

• Saturated fat

• Cholesterol

• Trans fat

• High fat, high sugar foods

• Refined grains (example: white flour)

• Alcohol (women= 1 drink/day; men= 2 drink/day)

• Build healthy eating patterns

Support MyPlate on Campus: Food Service *Provide healthy meal options on campus. *Provide nutrition information for meal options in dining halls. *Work with MyPlate On Campus Ambassadors to market healthy options to students. *Offer healthy cooking demonstrations or recipe and cooking competitions on campus.

BREAKFAST BAR CONCEPT

BUILD ING IN GOOD HEALTH

2010 DIETARY GUIDELINES BREAKFAST-BAR STYLE

• Focus on consuming nutrient-dense foods and

beverages.

• Increase consumption of:

• Fruits and Vegetables of all colors

• Whole grains

• Fat-free and low-fat dairy products

• Lean proteins from all sources

• Seafood

• Potassium, dietary fiber, calcium, and vitamin D

• Unsaturated fats

• Build healthy eating patterns

OUR MISSION TO BUILD A BETTER BREAKFAST

• Balance of nutrients should be represented

• Lean proteins

• Low-fat dairy

• “Wise” carbohydrates

• Whole grains

• Unsaturated fats

HEALTHY BREAKFAST BAR DECISION #1

• Evaluate current menu items that fit the criteria and

current merchandizing.

• Currently:

• Fat-free and Low-fat milk and some yogurt

• Whole grain cold breakfast cereals

• A seasonal fresh fruit and canned fruit

HEALTHY BREAKFAST BAR DECISION #2

• Identify your deficiencies both in the guidelines you

determine and by customer comments.

• We felt our breakfast lacked:

• Lean proteins

• Whole grains (hot)

• Unsaturated fats

• Fruit choices

• Natural sugar and low sugar choices

HEALTHY BREAKFAST BAR DECISION #3

• Brainstorm additional menu items based on your

customer preferences and then compare your

guidelines. Do your items fit the concept

guidelines? What’s missing to complete the

concept?

• We brainstormed:

• Oatmeal (whole grains)

• Craisins and other dried fruit (flavor variety and toppings)

• Nuts (unsaturated fats)

• Frozen berries (more fruits! )

• Hardboiled eggs (lean protein)

HEALTHY BREAKFAST BAR DECISION #4

• Get specific!

• Contact vendors for item availability and pricing

• Big sourcing challenges:

• Ground flax seed

• Greek yogurt

• Less sugar fruited yogurt

NUTRITION NOW BUILD A BETTER BREAKFAST BAR

THE K -STATE WAY

OUR DAILY OFFERINGS

• Hot breakfast concept

• Low-fat dairy

• Fruited yogurt, Greek yogurt, Vanilla Light and Fit

• Low-fat Shredded American cheese

• Fat-free cottage cheese

• Fruits

• Canned, frozen and two seasonal fresh

• Sugar-free applesauce

• Raisins, craisins, and banana chips

• Picante sauce

• Shredded, unsweetened coconut

OUR DAILY OFFERINGS

• Lean Proteins • Cold, hard cooked eggs in shell

• Unsaturated Fats • Walnuts (omega 3 fatty acids) or pecans • Sunflower seeds

• Sliced almonds

• Whole Grains • Oatmeal • Granola (homemade with oatmeal, almonds,

honey) • Cold cereals (mostly whole-grain formulations)

• Nutritionally, Non-contributing • Hot cereal (rotating) • Brown sugar

• Honey • Chocolate chips

EXAMPLE DIAGRAM

ROLE IN MEETING CUSTOMER NEEDS

• Vegans – can have cold cereal, hot cereal of the

day, or oatmeal with nuts and fruit to meet their

needs.

• Lacto-ovo vegetarians

• Students involved in athletic training

• Lowfat

• Low carbohydrate

• High protein

• Gluten intolerant/gluten free diets

• International Students

COST CONSIDERATIONS AND CONTROLS

• Balancing low and high cost items while meeting

nutritional goals

• Selecting items in a less expensive form while still

meeting quality standards (pecan pieces instead of

halves)

• Selecting items with similar nutritional value that are

lower in price

• Use current distribution channels

COST CONTROLS

• Appropriately-sized serving

bowls, spoons, and tongs.

• Cutting all fresh fruit instead of

serving whole pieces (ex.

Halved bananas)

• Purchasing

• Seasonal fresh fruits

• Distribution channels

• Bid buying

COST ANALYSIS

• Cost analysis student dietitian project • Four day (Monday-Thursday) analysis of actual

consumption by total breakfast customers.

• Item usage was tracked by weight, converted to servings, and entered into Computrition to determine daily total food cost.

• Average food cost/person = $0.22

• Monday: $0.23

• Tuesday: $0.21

• Wednesday: $.24

• Thursday: $0.21

• Food Cost Percentage: 13.3% of total revenue

• Project Limitation: only 4 days of data were obtained.

MARKETING

• Branded concept

• Signage with compete nutrition information

• Merchandizing of items to maximize appeal

CUSTOMER FEEDBACK

• Breakfast bar users surveyed

• Average use per student was 5-7 days/week

• 227 usable customer surveys

• When asked about how the B4 met the following needs of each customer, they reported: • 70% eating variety of foods

• 53% consuming healthy fats

• 27% consuming lean protein

• 41% making lower calorie choices

• 6% following a vegan diet

• 73% increasing fruit intake

• 27% increasing low-fat dairy intake

• 48% availability of healthy toppings

• 30% increasing fiber intake

CUSTOMER FEEDBACK

• 92% of customers agreed or strongly agreed the bar should be continued.

• To Quote: “I don’t even go through the hot breakfast line. My whole breakfast comes from the B4”

“Big improvement from last year”

“Fruit is awesome!”

“It has everything I need for a healthy breakfast”

“Love it!”

CHALLENGES!

• Lack of variety of seasonal fruit in

winter

• Expiration of fat free cottage cheese

and lowfat shredded American

cheese due to low consumption

• Quality of bulk Greek yogurt

• On going food safety education

especially with international students

• Sourcing smaller pieces of dried fruit

like apricots for cost containment and

labor savings

• Bidding canned and frozen fruit to

insure enough quantity for the year

SURPRISE!

• Increase of granola

consumption

• Increase of brown sugar

consumption secondary to

daily oatmeal

• Decrease in breakfast

complaints

• Amount of dried fruits and nuts

consumed was much more

than anticipated

• Wasting of egg yolks

QUESTIONS?

THANK YOU FOR ATTENDING!

WORKS CITED

• http://www.nlm.nih.gov/medlineplus/ency/article/003482.htm accessed 6/10/2013

• http://www.webmd.com/food-recipes/most-important-meal

• http://www.breakfastfirst.org/pdfs/HealthAndAcademicBenefits.pdf

• http://www.everydayhealth.com/health-report/healthy-breakfast/components-of-

a-healthy-breakfast.aspx

• http://zestnzen.wordpress.com/2011/11/16/transition-fitness-for-expats-5-facts-to-

know-for-embracing-healthy-eating/

• http://www.cnpp.usda.gov/publications/dietaryguidelines/2010/policydoc/policyd

oc.pdf

• http://www.aeb.org/retailers/eggs-nutrition-facts

• http://www.choosemyplate.gov/food-groups/dairy-why.html

• http://www.healthyeating.sfgate.com/advantages-greek-yogurt-2273.html

• http://www.choosemyplate.gov/food-groups/dairy-why.html

• http:/www.livestrong.com/article/231523-health benefits-of-dried-fruit/

• http:/www.mayoclinic.com/health/nuts/HB00085

• http:/www.wholegrainscouncil.org/whole-grains-101/health-benefits-of-oats