Menus for cafes in offices, companies and factories

In order to satisfy people's appetite, keep them attentive and wanting to work; it is recommended that the dining room offer Menus that include a variety of lightweight options. Among the aspects to consider are:

The basics

  • 50% of our daily energy and nutrient requirement must come from food.
  • For the control of calories, fat and protein it is recommended: consume; meat maximum 3 times a week and in portions of approx. 100 grams; fish at least once a week in an amount of 1 grams; preferably use canola or sunflower oil when cooking.
  • To meet the vitamin and mineral requirements, you must consume vegetables: in salads, steamed, cooked or stewed in portions of approximately 200 grams, at least 3 times a week.

Consider the type of work being done

  • If they are employees of workshop, should be preferred menus low in calories, especially fat; They are rich in complex carbohydrates which helps to promote the feeling of satiety, examples of this are: salads, vegetable soups, grilled vegetables and preparations that do not include much fat in their preparation. The dishes that make up the food must provide a total of between 600 to 720 kcal.
  • If they are employees with high physical activity, they should offer menuIt's more caloric, but you should still take care of the amount of fat. Increasing calories can be done with an increased serving of vegetables, salads, potatoes, rice, whole grains, low-fat dairy, and desserts made from fresh seasonal fruit.

Propose culinary weeks with a special theme, to make creative mealtime. Here are some suggestions:

  • At the beginning of the year, program the weeks with exact days, with a maximum of 6 cooking weeks per year.
  • Start with preparations six weeks early.
  • In spring: choose fresh preparations, with seasonal fruits and vegetables; promotes campaigns to reduce and control the weight of your diners; try new recipes and observe their acceptance, if this is good, you can use the recipe within your menu cyclic.
  • In summer: choose menus that are related to recreational or sports activities.
  • In autumn: opt for more elaborate preparations, served hot, but do not neglect fats and do not abuse salt or seasonings, instead use spices and / or scented herbs.

Cyclical menus:

  • Plan the menus cyclical 6 or 8 weeks in advance.
  • If several strong dishes are served, at least one of them must be vegetarian and one for people with heart conditions (generally low in fat and cholesterol).
  • Strong meat dishes are allowed a maximum of 2 times a week, fish 1-2 times a week.
  • It offers a portion of vegetables and salads on the menu, varying them every day.

Tips to implement "5 per day" in menu planning

For breakfast and lunch:
  • Some healthy options are: sliced ​​banana, blackberries, strawberries, or raisins with hot-cakes, oatmeal with fruit, whole-wheat toast, granola, whole-grain box cereal.
  • Freshly made fresh juice.
  • Scrambled eggs or omelets with broccoli, green beans, asparagus, spinach, mushrooms, or tomato.
For lunch and dinner:
  • Fresh vegetable soups with little salt or seasonings, improving their flavor with herbs and spices.
  • Add a "crunchy" touch to sandwiches and baguettes, with lettuce, spinach, germ and cucumber, which must be previously washed and disinfected.
  • Use tomato or tomato sauces to make pasta or fish.
  • Bake potatoes with sour cream or reduced fat.
  • Accompany the roast meat or chicken, with roasted pumpkins, peppers or aubergine.

The message to be transmitted through the program 5 per day! (in some countries the program is 5-10 a day), it is to direct the population to consume 5 or more servings of fruit and vegetables (preferably fresh, but can be frozen or dehydrated) daily to improve health. The reason for this is that when we increase the consumption of fruits and vegetables significantly, we reduce the risk of suffering from many chronic diseases (cancer, heart disease) and as a preventive role in diabetes and obesity.

For salads use:
  • Red, green, yellow bell pepper, sliced ​​broccoli, carrot for a fresh touch.
  • Carrots, beets, red cabbage, and spinach leaves add color to salads.
  • Pineapple, raisins and apple pieces, enhance the tuna or chicken salads.
  • Orange wedges, grapefruit, and nectarine slices add extra flavor to any salad.
  • Citrus juice or fruit juice can be used in reduced fat homemade dressings.
As snacks or snacks:
  • Vegetables and sliced ​​fruit with different dressings are excellent options for snacks that are made outside the home.
  • It offers smoothies or smoothies made with semi-skimmed milk, plain yogurt, and fruit like strawberries, papaya, or peaches.
  • Add chopped tomato, lettuce, onion, and bell pepper to tacos and nachos

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I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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