Nutrition & Foodservice Edge Magazine - July/August 2024 - 9

SPACING PROTEIN
INTAKE MORE EVENLY
throughout the day could
help better support optimal
muscle health and assist in
satiation after meals.
* Lean beef contains minerals like iron and zinc, involved in
blood and immune health.
Offering a variety of protein sources (and other food sources
in general) throughout the week helps ensure optimal intake
of all nutrients.
Allergens
Several common sources of protein, like dairy, nuts,
peanuts, fish, and shellfish, fall into the top nine most
common food allergens. Diagnosed food allergies have
grown tremendously over the last 30 years. In 1997-1999, the
prevalence of food allergies among those 0 to 17 years old
was 3.4 percent, while in 2021, that increased to 5.8 percent.
That represents 70 percent growth!
Offering alternative protein sources can accommodate
residents or students with allergies. For example, soy milk
could be served rather than dairy milk for an elementaryaged
child with a food allergy. Seed butters could be used
as a spread rather than peanut butter for an adult with a
peanut allergy. Other animal proteins like chicken, turkey,
or pork could be substituted for seafood in the case of a fish
allergy.
Be sure to check the regulations that exist for your particular
foodservice operation, as guidelines on substitutions vary
based on the facility and program. Ideally, substitutions
should be of similar nutritional value.
Cultural and Religious Preferences
The United States is a rich tapestry of diversity, and
foodservice managers will continue to see an increase in
demand for foods that honor cultural or religious traditions.
It's important to consider these factors when deciding on the
protein choices at your facility.
For example, a school that serves a large Muslim population
may eliminate pork from the menu, as it's traditionally not
eaten under religious traditions. A long-term care facility
that serves a large Haitian population may wish to include
soup joumou on the menu on January 1, a Haitian beef,
vegetable, and squash soup served to commemorate Haiti's
liberation from French colonial rule.
Reflect on your specific population's preferences. Consider
surveying your population to help guide menu development.
For example, the CDC recommends asking questions like:
* What types of foods are embraced by your culture?
* Do you have any cultural habits or traditions related to
foods you like to eat? What about foods you prefer not to
eat?
* Do you enjoy eating cultural foods away from home, or do
you prefer eating other types of foods away from home?
* What are some barriers to eating your favorite cultural
foods in this facility?
* What are some recommendations for improving our food
offerings?
* What are your favorite items currently on our menu?
Answers to these questions can help you determine if there
are certain types of menu additions or changes that should
be considered. Keep in mind that each individual person may
have different opinions or preferences, despite being from
the same culture or religion as another person.
Protein Timing
Most folks tend to " backload " protein, eating very little
at breakfast and the majority at either lunch or dinner
(depending on the age group). However, spacing protein
NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2024 9
Nutrition & Foodservice Edge Magazine - July/August 2024

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - July/August 2024
