mohalijah mohd ali - menu planning at national sports council of malaysia - for youth sports
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Menu Planning At National Sports Council: For Youth Sports
Mohalijah Mohd Ali Head of Food Service Unit
National Sports Council of Malaysia
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National Sports Council
• Intro
• NSC Objectives:-
: To produce world champion athletes
: To provide required support services, i.e training programs, competitions
: and facilities – sports venues and accommodations
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Facilities – Sporting Venues, Accommodation
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NSC Athlete’s Cafe
• Started operation on July 11th,2005
• Can accommodate 200 pax at one time,
with average time of 30 min/round
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• Age/race/gender/sports
Athletes
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Athletes • Energy requirement varies individually
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Type of Sports • Aesthetic sports vs Weight Category vs Endurance
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Body Composition - body weight, body mass & skinfold
Different sports, different energy & nutrient requirement – intensity &
duration of physical activity
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Stage of Competition
• Pre, during , post training/competition – different dietary intake for different objectives
• In a study with hockey players, food choice during competition - health beliefs & effects of diet in performance, compared with taste during the off-season (Ryan Smart & Bisogni 2001)
• During tapering, athletes concerned about weight gain, eat much less & often follow extremely low-fat diets.
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• A healthy diet is vital for athletes’ overall health and athletic performance.
• HOWEVER, for young athletes, it's even more essential. The human body goes through a tremendous period of growth from puberty through the young adult years.
• Organs develop, the body grows taller and more broad, and systems in the body, such as the reproductive system, begin to
take full form.
• That's why it's essential during this transition period to fuel the body with the proper balance of nutrition in order to help these processes along.
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That goes double for athletes at this age who are
expending a tremendous amount of calories and energy
to keep up with their sports activities.
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• Young athletes need as many as 2,000 to 5,000 calories per day to meet the nutritional needs based on their level of physical activity
• These calories should come from a variety of nutritionally dense foods, such as grains, vegetables, fruits and dairy products. Lean protein sources, such as meat and soy products, are also an important part of a well-balanced diet.
• Calcium and iron are particularly important , include leafy vegetables, milk, iron-fortified cereals and lean meats in daily menu
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Goal:
To offer variety, tasty and nutritional balance
in conducive food service setting
To educate athletes on healthful food
selection for sports performance
To educate and familiarize athletes to food
while traveling and competing overseas
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Let’s go back to BASIC!!
Menu Planning……
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Menu 30 Days Cycle
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Meal Time
Breakfast 6.30 - 10.30 am
Lunch 12.00 - 2.00 pm
Afternoon Tea 3.00 - 4.00 pm
Dinner 6.30 - 9.00 pm
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Soup & Salad
Bread & Pastry
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Western Cuisine
Asian Cuisine
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Fruits & Desserts
Beverage – Hot & Cold
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• Breakfast (6.30 – 10.30 am)
Kaunter Minuman (sejuk & panas)
Bijirin
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Asian Cuisine (Breakfast)
Western Cuisine (Breakfast)
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Bread & Pastry (Breakfast)
Salad Bar (Breakfast)
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Fruits & Desserts (Breakfast)
Egg Station (Breakfast)
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• Lunch (12.00 – 2.00 pm)
Kaunter Asia
Dinner (6.30 – 9.00 pm)
Asian Cuisine
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Western Cuisine
Bread & Pastry
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Salad & Soup
Fruits & Desserts Beverage – Juice &
Cordial
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• Afternoon Tea (3.00 - 4.00 pm)
Beverage – Hot & Cold Fruits
Bread & Pastry
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SPECIAL ITEM OF THE DAY – WAFFLE/BAGEL (EVERY TUESDAY & THURSDAY (BREAKFAST – WEEK 1 & 3)
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SPECIAL ITEM OF THE DAY – TRADITIONAL KUIH (EVERY MONDAY/ WEDNESDAY (LUNCH) – WEEK 2 & 4)
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FOOD & BEVERAGE PROMOTION CALENDAR 2013
FOOD & BEVERAGE PROMOTION CALENDAR 2013
June
Local Desserts And
Pastry Promotion
Special Fruit Of The Day –
Pomelo
Special Drinks Of The Day 2
July
Ramadhan Buffet
August
Eidul Fitr Food Promotion
Special Fruit Of The Day –
Rambutan
May
Cold Cuts & Terrine
Promotion
January
Cheese in Dessert
Promotion
March
February
Chinese New Year Food
Promotion
Special Fruit Of The Day –
Mandarin Oranges
April
Varieties Of Noodles
Promotion
Special Fruit Of The Day –
Mango
Special Drinks Of The Day 1
October
Deepavali Food Promotion
Special Fruit Of The Day –
Mangosteen
November
Myanmar Food Promotion
(SEA Games)
December
Christmas Eve Food
Promotion
Special Fruit Of The Day –
Grapes
Special Drinks Of The Day 4
September
Special Drinks Of The Day 3
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CHEESE IN DESSERT PROMOTION (7, 9 & 11 JANUARY 2013)
Chilled Mango Cheese Cake
Cottage Cheese Pudding
Tiramisu
Blueberry Cheese Tart
Blueberry Cream Cheese Pudding
Chocolate Cheese Tart
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CHINESE NEW YEAR FOOD PROMOTION (4 & 6 FEBRUARY 2013)
Yee Sang with Condiments
Traditional Chinese Cookies
Wrapped Chicken with Mushroom
Mandarin Oranges
4 Seasons Platter
Seafood Vegetable Cabbage Roll
Shanghai Noodle Stall
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VARIETIES OF NOODLES PROMOTION (15, 17 & 19 APRIL 2013)
Bakso Mee Condiments
Penang Char KwayTeow
Mee/Mee Hoon Soup Utara
Bakso Mee
Fried Mee Mamak Style
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SPECIAL DRINKS PROMOTION (17 APRIL 2013)
Strawberry Orange Smoothies
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COLD CUTS & TERRINE PROMOTION (20 & 22 MAY 2013)
Assorted Cold Cuts
Poached Garoupa &
Lemon Terrine
Mediterranean Seafood Terrine
Chicken Terrine with Pistachios
and Dried Cherry
Lamb Loin Roulade
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DESSERT AND PASTRY PROMOTION (10, 12 & 14 JUNE 2013)
Assorted Doughnuts
Assorted Cakes
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Services
Continuous in-house education (food tag with nutrient
content, pamphlet, table-top, poster, cooking class)
Special food request: athletes with special needs
(vegetarian, pre-competition diet, diabetic/high
BP/kidney problem), take away – special arrangement
by in-house dietitian)
Catering for in-house events/visiting guests
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Provision of nutrition information in the eating environment influences point-of-choice food selection
(Mayer et al. 1989; Seymour et al. 2004)
FOOD SERVICE UNIT
HONG KONG PORRIDGE WITH CONDIMENTS
Serving size: 4 scoops (330 g)
Energy : 265 kcal
Carbohydrate : 42 g
Protein : 14 g
Fat : 4 g
Food Tag
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Nutrition Education
• Table Top
• Posters
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Weighing Scale
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