On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved After studying this unit You will be able to: Identify categories of nutrients and explain their importance in a healthy diet Identify the characteristics of a nutritious diet for healthy adults Describe diet planning tools available to consumers and chefs Identify nutrition trends that affect food service Understand the effects of storage and preparation techniques on the nutritional value of food Appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with nutritious foods
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Nutrition The science that studies nutrients (chemical) substances found in food that nourish the body by promoting growth, maintenance and repair of the body and by and facilitating body functions such as digestion and metabolism (the chemical reactions that go on in the body); some nutrients also provide energy (calories)
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Six Categories of Nutrients Carbohydrates Lipids Proteins Vitamins Minerals Water
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Essential Nutrients Must be provided by food because the body does not produce them in sufficient quantities or cannot make them at all
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Nonessential Nutrients Healthy, well-nourished bodies can make them in sufficient quantities to satisfy their needs
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Macronutrients Provide calories for energy Needed in large quantities Carbohydrates Lipids Fats found in animal and plant foods Proteins Necessary for manufacturing, maintaining and repairing body tissue
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Carbohydrates Simple Occur in naturally occurring sugars as well as in sweeteners Complex Occur in starch and fiber Found in fruit, vegetables and cereal grains such as wheat, barley and oats Soluble fiber forms a gel in the digestive tract Insoluble fiber increases fecal bulk
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Lipids The fats in foods can be classified as Saturated Mainly animal foods Monounsaturated Primarily plants and plant food Polyunsaturated Found in plants and fish Cholesterol is only found in foods of animal origin Trans fats are found in hydrogenated fats
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Proteins Protein chains consist of amino acids There are 20 amino acids 9 are essential for healthy adults Proteins regulate the balance of water, acids and bases and move nutrients in and out of cells
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Calories (kcal) The unit of energy measured by the amount of heat required to raise 1,000 grams of water one degree Celsius
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Micronutrients Needed in smaller amounts Vitamins Minerals
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Vitamins Vital dietary substances needed to regulate the metabolism and normal growth and body functions Fat-soluble A, D, E and K are found in food containing fat Water-soluble C and the B complex vitamins are not stored to the extent of fat-soluble vitamins
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Minerals Cannot be manufactured in the body Trace minerals Needed in small amounts Iron Major minerals Needed in relatively larger quantities Calcium
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Water The human body is approximately 60% water Water is necessary for transporting nutrients and wastes throughout the body
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Phytochemicals Non-nutritive components of plant foods which may be important in preventing some forms of cancer, diabetes, Alzheimers, heart disease and other degenerative diseases
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Federal Regulatory Agencies Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services Protects the nations health against impure and unsafe foods U.S. Department of Agriculture (USDA) Responsible to make sure that individual food items are safe, wholesome and accurately labeled
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Other Federal Agencies Centers of Disease Control and Prevention (CDC) Tracks illnesses, including those caused by food-borne pathogens National Institutes of Health (NIH) Basic biological and nutritional research Department of the Interior Sets environmental and land use standards
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Health Organizations American Heart Association American Cancer Society U.S. Department of Agriculture Food and Drug Administration U.S. Department of Health and Human Services
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Anatomy of MyPyramid Activity Moderation Personalization Proportionality Variety Gradual improvement
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved MyPyramid
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Nutrition Labeling An effort to provide consumers with greater information about the nutritional value of foods they purchase The FDA requires that most food products be clearly labeled All packaged food products must include the Nutrition Facts Label
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Nutrition Facts Label
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Cooking Healthier Food Ingredient substitutions The replacement of one ingredient with another of presumably similar, although not necessarily identical, flavor, texture, appearance and other sensory characteristics Ingredient alternatives Replacement of one ingredient with another of different flavor, texture, appearance or other characteristics
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Commonly Substituted Ingredients Salt Sugars Fats
Labensky, et al. 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved Consumer Concerns about Food and Nutrition Tremendous public interest in nutrition presents a special challenge to chefs Chefs should be able to prepare and serve food that meets the high standards for health demanded by some patrons, while maintaining the flavor and appearance important to everyone Labensky, et al. 2007 Pearson Education On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved