Transcript Hospitality - National Restaurant Association Educational

2015 Summer Institutes Level 2
FRMCA Level 2, Chapter 2
Nutrition
1
Session Objectives
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Explain why nutrition is important to the foodservice industry.
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List the six basic types of nutrients found in food.
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Describe how phytochemicals and fiber function in the body.
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Name the types of carbohydrates and fats and describe their
function in the body.
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Identify food sources of carbohydrates and fats.
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Session Objectives continued
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Describe cholesterol and identify its food sources.
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Describe the makeup of proteins and their function in the body.
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Identify food sources of proteins.
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List the functions of vitamins, minerals, and water in the body.
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Identify food sources of vitamins, minerals, and water.
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Explain what food additives are and how they function in food.
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Session Objectives continued
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Explain the role of digestion in nutrition and health.
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List and describe techniques for food preparation that preserve nutrients.
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Suggest ways to make menus and recipes more healthful.
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Suggest healthful substitutes for high-fat items.
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List and define recent developments in food production affecting nutrition.
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The Importance of Nutrition
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When restaurant and foodservice professionals understand how to
combine nutrition science and culinary arts, they are able to provide
food that is both delicious and healthful.
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Nutrition: Study of the nutrients in food and how they nourish the body
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Nutrients: Components of food that are needed for the body to function
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Nutrients
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Nutrients, phytochemicals, and fiber are important to the body.
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Six basic categories of nutrients are important to the body:
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Carbohydrates
Lipids (fats)
Proteins
Vitamins
Minerals
Water
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Nutrients continued
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Fiber is a nondigestible carbohydrate that promotes digestive health
and regularity
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Phytochemicals aid the body in fighting or preventing disease.
– They are identified by the pigment they provide to certain types of food.
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Carbohydrates
Starch, sugar, and fiber are the
main sources of carbohydrates.
•Carbohydrates are the body’s
main energy source.
•They help the body use protein
and fat efficiently.
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Carbohydrates
continued
Simple carbohydrates:
•Examples include oranges and soft drinks
•Contain one or two sugars
•Are digested and absorbed quickly
•Provide a short burst of energy
•Glucose is a very important simple sugar. It is the body’s primary
source of energy.
•Hormones are chemical messengers that regulate various body
functions.
– The hormone insulin allows glucose to travel through the body for
energy use.
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Carbohydrates
continued
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Complex carbohydrates are plant-based foods, such as, grains,
legumes, and vegetables.
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They contain long chains that include many glucose molecules.
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They also provide a long-lasting source of energy
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Fiber
Fiber is found only in plant food. It is the part of the plant that cannot be
digested by people.
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Soluble fiber:
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Dissolves in water
Creates a feeling of fullness for longer periods of time
Slows down the release of sugar in the blood
Lowers cholesterol
Insoluble fiber:
– Does not dissolves in water
– Acts like a stiff broom to clean and scrub the digestive tract
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Lipids
Lipids are a group of molecules that
include fats, oils, waxes, steroids, and
other compounds.
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Fat is an essential nutrient with
many functions.
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Fats are solid at room temperature
and often come from animals.
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Oils are liquid at room
temperature.
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Lipids continued
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Essential fatty acids are required for good nutrition.
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Cholesterol is a white, waxy substance that helps the body carry out its
many processes.
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Trans fatty acids are the result of taking a liquid fat and making it solid.
– Hydrogenation of fats alters their physical properties and helps they stay
fresh longer.
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Lipids continued
Sources of Fat and
Cholesterol
Saturated Fat
Meat, poultry, fish, dairy products, butter, lard,
palm oil, palm kernel oil, coconut oil
Monounsaturated Fat
Olive, canola, peanut, avocado, and nut oil
Polyunsaturated Fat
Safflower, sunflower, soybean, corn, cottonseed,
sesame oils, and fish oils
Cholesterol
Egg yolk, whole milk, cheeses, cream, ice
cream, butter, meat, poultry, fish, some shellfish,
and organ meats such as liver, brains, kidneys,
and tongue
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Proteins
Proteins supply energy to the
body. They are needed to build
new cells and repair injured ones.
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Meat
Eggs
Cheese and milk
Beans
Nuts
Legumes
Vegetables
Grains
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Proteins continued
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Amino acids are chemical compounds that supply the body with
nitrogen for growth and maintenance of the body, maintain body
fluid levels, and act as transporters.
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Complete proteins contain all the essential amino acids in the
appropriate amounts.
– Examples include eggs, meat, poultry, fish, and dairy products.
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Incomplete proteins lack one or more of the essential amino acids.
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Complementary proteins are two or more incomplete protein
sources that together provide adequate amounts of all the essential
amino acids.
– Examples include a peanut butter sandwich, macaroni and cheese, tofu
with rice, and beans and tortillas.
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Vitamins
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Vitamins are chemical
compounds found in food.
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They regulate metabolic
processes, such as digestion
and the absorption of nutrients
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Water-soluble vitamins
include vitamins C and B,
oranges, and grapefruit.
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Fat soluble vitamins include
vitamins A, D, E, and K, and
food containing fat.
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Minerals
Minerals are elements found on the periodic table and are naturally
occurring in the earth.
2.1
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They include calcium, phosphorus, potassium, sodium, and
magnesium.
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They are classified as major or trace, according to how much is
needed in the diet.
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Minerals are part of the body structure and are required for bodily
functions.
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Water
Water is an essential nutrient.
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About 55 to 65 percent of the human body is water by weight.
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Cells, tissues, and organs need water to function.
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Water aids in the digestion, absorption, and transportation of nutrients.
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It helps the elimination of wastes through the kidneys, colon, and lungs.
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Water continued
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Distributes heat throughout the body and allows heat to be released
through the skin by evaporation (sweating).
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Lubricates joints and cushions body tissues.
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The human body can live a long time without many other nutrients, but
only a few days without water.
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The Digestive System
Digestion: The process of breaking
down food into its simplest parts so
it can be absorbed
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Digestion begins in the mouth.
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The teeth grind food into smaller
pieces and mix it with saliva.
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The Digestive System
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After food is swallowed, the
stomach breaks it down with the
aid of enzymes and acids,
turning it into a fluid called
chyme.
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The chyme moves to the small
intestine, where the majority of
digestion and absorption of
nutrients occurs.
2.1
continued
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The Digestive System
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As the digestive system sends
the nutrients to parts of the body
to be used, the wastes of
digestion are sent to the large
intestine.
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The large intestine absorbs
water and stores feces for
elimination through the colon
and anus.
continued
23
Food Additives
Food additives are chemical substances, or combinations of substances,
present in food as a result of processing, production, or packaging.
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Many additives occur naturally or are extracted from food. Others are
synthetic but chemically identical to natural substances.
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Additives are carefully regulated by the Food and Drug Administration.
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They improve flavor, color, and texture.
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They retain nutritional value and prevent spoilage.
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Food-Preparation Techniques
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Healthy menus require techniques that keep as many nutrients as
possible.
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Keeping food safe throughout the flow of preparation helps to preserve
nutrients.
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Purchasing high-quality products is the first step toward providing
nutritious meals.
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Long storage times and warm temperatures can be damaging to both
safety and nutritional value.
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Food-Preparation Techniques
continued
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The best ways to prevent deterioration are to maintain a low inventory
of food products and to use a quick-turnaround system.
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When preparing vegetables, wash them quickly and thoroughly.
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When cooking food, lower temperatures and shorter cooking periods
result in less nutrient loss.
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Overwashing grains can affect vitamin content.
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The starch in food items such as rice, yucca, grains, and dry beans
must be cooked to gelatinize and make their nutrients available to the
body.
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Food-Preparation Techniques
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Meat, fish, and poultry are best
and most healthful when served
close to the time they are
cooked.
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Fruits and vegetables should be
served raw when appropriate.
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Managing time and temperature
are keys to cooking and serving
nutritious food.
continued
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Making Menus More Healthful
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Portion control means
controlling the quantity of
particular foods by using
appropriately-sized servings.
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Healthy cooking can also be
about adding healthful
ingredients.
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After understanding the purpose
of the ingredients, begin to
modify recipes to be lower in fat,
sugar, and salt.
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Making Menus More Healthful continued
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Much culinary creativity and experimentation comes in the soup, sauce,
and gravy categories.
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When making modifications, remember to keep flavor in mind at all
times.
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Be creative and use modifications as an opportunity to make food
memorable.
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Reducing Excessive Fats
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Replace fried garnishes with
slices of vegetables or greens.
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Saturated fats like butter, lard,
and tropical oils, and trans fats
like margarine and shortening
can be reduced by using less
and replacing them with
alternative products.
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Using high-quality lean meat is
a good strategy for replacing the
large amounts of fat found in
prime cuts.
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Reducing Excessive Fats continued
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For food items that can’t be changed, limit the frequency with which
they are eaten, or decrease the portion size that is served.
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When making substitutions, remember the purpose for the substitution
and the role that fat plays in the food item. Not all fats can be reduced,
removed, or replaced.
– When using fat-free items, such as cottage cheese, in baking, add a starch
to protect the proteins from curdling.
– Fat in a pie crust makes it flaky. Reducing or changing the fat changes the
nature of the dessert.
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Developments in Food Production
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Organic products have not been treated with pesticides or synthetic
pesticides. Animals don’t receive antibiotics or growth hormones.
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Genetically modified organisms (GMOs) are plants or animals
whose genetic makeup has been altered.
– From a nutritional standpoint, genetically modified food products do not
differ much from unmodified food products.
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Bovine Growth Hormone (BGH) is used in dairy cows to increase milk
production.
– Can the hormone be passed to people and possibly cause harm?
2.2
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Developments in Food Production
continued
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Bacteria resistant to antibiotics
– Does eating animals treated with antibiotics affect human resistance?
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Sick animals
– Will using the bones of ill animals in animal feed cause other animals to get
the same disease?
2.2
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