Chapter 6 Nutrition Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

The human body requires a variety of foods in order to function and be healthy. Menus should be planned so customers can order well-balanced meals if they desire. A nutritiously balanced menu may even help attract customers. 2 Nutrition

Nutrients: chemical compounds that are present in foods. Nutrients fulfill one or more of the following functions: Supply energy for body functions. Build and replace cells that make up body tissues. Regulate body processes. 3 Nutrition

There are six categories of nutrients: Carbohydrates Fats Proteins Vitamins Minerals Water 4 Nutrition

Calories Calorie: a unit of measurement of energy. Defined as the amount of heat needed to raise the temperature of 1 kilogram water by 1°C. Used to measure how much energy certain foods supply. 5 Nutrition

Calories Carbohydrates, proteins, and fats can be used by the body to supply energy. 1 gram carbohydrate supplies 4 calories. 1 gram protein supplies 4 calories. 1 gram fat supplies 9 calories. 6 Nutrition

Calories Foods with empty calories provide few nutrients per calorie. Refined sugars and starches. High nutrient density foods provide many nutrients per calorie. Fruits, vegetables, and whole grains. 7 Nutrition

Carbohydrates Carbohydrates: compounds that consist of carbon, hydrogen, and oxygen atoms bound together in chains of varying lengths. Sugars are simple carbohydrates. Starches are complex carbohydrates. 8 Nutrition

Carbohydrates Carbohydrates are the body’s most important source of food energy. The body uses carbohydrates as energy first. One of the important functions of carbohydrates is to help the body burn fat properly. 9 Nutrition

Carbohydrates Fiber: refers to a group of carbohydrates that can neither be absorbed nor used by the body. Soluble fiber absorbs water and forms a kind of gel. Insoluble fiber forms bulk in the intestines. 10 Nutrition

Fats Fats supply energy to the body in highly concentrated form. Some fatty acids are necessary for regulating certain body functions. Fats act as carriers of fat-soluble vitamins. Vitamins A, D, E, and K. 11 Nutrition

Fats Fats may be classified as: Saturated Monounsaturated Polyunsaturated 12 Nutrition

Fats Saturated Fats are solid at room temperature. Major sources: Animal Products Solid Shortenings Tropical oils Health experts believe these fats contribute significantly to heart disease and other health problems. 13 Nutrition

Fats Saturated Fats: Trans Fats Occur naturally in small amounts. Most trans fats are from manufactured fats subjected to a process called hydrogenation. Trans fats limit the body’s ability to rid itself of cholesterol that builds up on the walls of arteries. 14 Nutrition

Fats Cholesterol A fatty substance closely linked with heart disease, as it collects on artery walls and blocks blood flow to the heart and other vital organs. It is found only in animal products. 15 Nutrition

Proteins The average adult needs 50 to 60 grams protein a day. Proteins are essential for growth, for building body tissues, and for basic body functions. They are also used for energy if the diet does not contain enough carbohydrate and fat. 16 Nutrition

Proteins Consist of substances called amino acids. Complete proteins: contain all nine essential amino acids. Incomplete proteins: lack one or more of the essential amino acids. Complementary proteins: if eaten together, they supply all of the necessary amino acids for proper nutrition. 17 Nutrition

Vitamins Are essential for regulating body function. Supply no energy. Some vitamins must be present in order for energy to be utilized in the body. A lack of certain vitamins causes deficiency diseases. 18 Nutrition

Vitamins Vitamins are classified as: Water-soluble Vitamins B and C cannot be stored in the body. Fat-soluble Vitamins A, D, E, and K can be stored in the body. 19 Nutrition

Minerals Consumed in very small quantities and are essential for regulating certain body processes. Major minerals: must be consumed in relatively large amounts (more than 100 milligrams daily). Trace minerals: must be present in smaller amounts. 20 Nutrition

Water Water plays a role in all the body’s functions including: Metabolism and other cell functions Digestion Delivery of nutrients Removal of waste Temperature regulation Lubrication and cushioning of joints and tissues 21 Nutrition

We must consume a varied diet that contains all the essential nutrients. Additionally, we must limit our intake of foods that can be harmful in large quantities. 22 The Balanced Diet

General recommendations for people who want to remain healthy: Get adequate nutrients within calorie needs. Manage weight. Engage in physical activity. Select from the right food groups. Manage consumption of fats. Manage consumption of carbohydrates. Manage consumption of sodium and potassium. Manage consumption of alcoholic beverages. 23 The Balanced Diet

Professional cooks are making their foods more healthful in several ways: Using less fat in cooking Cooking methods that require no added fat can be considered the most healthful. Using unsaturated fats Try to substitute with monounsaturated fats. Emphasizing flavor Rely more on the natural flavors of foods and less on salt and other additives. Using the freshest, highest-quality foods possible It is important to use high-quality natural ingredients at their peak of flavor. 24 Cooking Healthful Meals

(… cont’d) Storing foods properly loss of nutrients can be slowed by proper storage Modifying portion sizes Smaller portions are likely to be more healthful Giving customers a healthful choice Offer a menu with a variety of foods Training the dining room staff Train dining room personnel to answer customers’ questions about the menu and to offer suggestions when asked 25 Cooking Healthful Meals

(… cont’d) Using nutritional information Study the nutritional content of foods in order to plan healthful menus Publications are available that list the nutritional content of common food items Basic awareness of nutrition helps every professional minimize the fat, cholesterol, and sodium in and maximize the nutritional content and balance of the foods they serve 26 Cooking Healthful Meals