1. Nutrition Education Provided by Asian Center – Southeast Michigan 2012

2. Nutrients There are mainly 3 caloric nutrients: Carbohydrates –4 kcal/g Protein –4 kcal/g Fat –9 kcal/g 2

3. Non-caloric Nutrients These are also very important nutrients for our body, but they don’t have calories Vitamins –Fat soluble vitamins: Vitamins A, D, E, K –Water soluble vitamins: Vitamins B1, B2, B6, B12, niacin, folate, biotin, pantothenic acid, vitamin C Minerals –Major minerals: Ca, Na, K, P, Mg, S –Trace minerals: F, Zn, I, Se, Co, Mn, Cr, Mo, Water 3

4. Carbohydrates Simple carbohydrates –Plant sugar glucose (in grapes) Fructose (in any fruit) Sucrose (in table sugar) –Animal sugar Lactose (in milk) Complex carbohydrates –Starch –Fibers 4

5. Protein A typical example of protein is egg white (egg yoke has protein plus other nutrients) Made of amino acids There are 20 amino acids found in human body, only 8 are essential* Animal protein Plant protein 5 * our body cannot make them, we have to get from food, the other 12 amino acids can be made by our body from the essential amino acids.

6. Fat Unsaturated – liquid form in room temperature Saturated – solid form in room temperature Hydrogenation process (adding hydrogen to unsaturated fat) will make fat from liquid to solid. During this process, trans-fat can also be produced which has been proven to cause vascular disease. FDA now has a rule of 0% trans-fat in hydrogenated fat. 6

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9. Recipe Contest Rules Asian food or Asian-Western fusion food with more than 50% Asian style Ingredients are available in regular supermarkets Easy to ‘moderate easy’ for preparation High nutritional values – calculated by Jury Good presentation Good taste – judged by Expo participants ACSM has a “Nutrition Jury” to evaluate all recipes 9

10. Contestant Rules Any non-professional cook One entry per contestant All entries have to be written in English in a common recipe format with a picture of the finished dish for submission Follow common recipe format, no “dash of” or “pinch of”, give specific quantity for calculation Deadline: All entries have to be received at Asian Center – SE MI by 6/15/2012 either through e-mails or post-marked 10

11. Jury Evaluation Rules Nutritional values - 40% (healthy calories, not too much added calories after preparation) All ingredients are available in regular supermarkets (not just in special Asian markets) - 20% Easy to make - 10% Presentation - 10% Taste - 20% (judged by Expo participants) 11

12. Send your recipe to: recipe@asiancentersemi.org or 24666 Northwestern Hwy, Southfield, MI 48075 deadline: June 15, 2012 12

13. 20 finalists will be announced mid July, 2012 and be invited to display their award-winning dish in “Healthy Asian Food Expo” August 11, 2012 10 am – 4 pm At Henry Ford Hospital, W Bloomfield Expo attendees can taste these dishes and vote for top recipes 13

14. Award-Winning Dish Display It is recommended that every award winning recipe be cooked by a licensed chef to serve the public on the contest day (Expo day). This will also prove feasibility of the recipe. Each contestant can search his/her restaurant and ask the chef to cook for him/her. Each dish should offer 30 servings (defined by the recipe) for Expo attendees to taste & vote. 14

15. For “Contest Rules & Registration” Session Schedules, call: Asian Center – SE MI: 248-227-4374 AIWA (Asian Indian) : Devi Dani 248-703-3311 MAI Family: Mona Belsare 734-223-4963 MCWA (Chinese): Lisa Hou 248-788-7934 KACCM (Korean): Won-min Park 248-672-4954 PNAM (Filipino): Carmen Perez 313-289-2485 VAAM (Vietnamese): Marie Huynh 586-484-2989 15

16. Questions? 16 THANK YOU!