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Chapter 3: Nutrition and Menu Planning Nutrition Basics • Nutrition: the study of how food is used by the body • Six major nutrient groups: ▫ Proteins: provide calories, synthesize new body tissue during growth, and replace worn-out cells ▫ Carbohydrates: include sugars, starches, and fiber. ▫ Fats: concentrated energy source, which provide more than twice as many calories as an equal amount of protein or carbohydrate. Can be saturated or unsaturated. ▫ Vitamins: chemical compounds that are involved in various metabolic reactions in the body. Can be fat-soluble vitamins or water-soluble vitamins ▫ Minerals: crystalline chemical elements that comprise about 4 percent of a person’s weight. ▫ Water: perhaps the most vital nutrient. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Guidelines & Recommendations for Meeting Nutrient Needs • UDSA Dietary Guidelines for Americans 2005 ▫ ▫ ▫ ▫ ▫ ▫ ▫ ▫ ▫ Adequate nutrients within calorie needs Weight management Physical activity Food groups to encourage Fats Carbohydrates Sodium and potassium Alcoholic beverages Food safety Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Food Pyramids & Nutrition Labeling • MyPyramid ▫ Developed by the USDA in 2005 ▫ 12 models based on caloric need and physical activity • Oldways Preservation and Exchange Trust ▫ ▫ ▫ ▫ Asian Diet Pyramid Latin American Diet Pyramid Mediterranean Diet Pyramid Vegetarian Diet Pyramid • Nutrition Labeling ▫ USDA established in 1994 that all packaged foods would be required to carry labels listing a food’s nutritional content Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Relationship of Nutrition to Health • Nutrients promote good health by preventing deficiencies and chronic diseases ▫ ▫ ▫ ▫ Heart disease High blood pressure Obesity Type 1 and 2 diabetes Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Menu Planning Implications • Americans want the opportunity to select nutritious foods • Vehicles to help increase interest in healthful eating: ▫ ▫ ▫ ▫ Nutrient breakdown of menu items Printed general nutrition information on the menu Health-oriented newsletter Staff knowledge • Ingredient and food preparation affects the food’s nutritional content ▫ Tailoring a foodservice operation’s cooking methods to minimize vitamin loss can be achieved by adhering to eight guidelines. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Food Preparation Guidelines 1. 2. 3. 4. 5. 6. 7. 8. Avoid overcooking food. Steam, stir-fry, or microwave foods instead of boiling. If cooking in water cannot be avoided, use as little as possible and reuse that water in a soup or stock gravy. Keep food wrapped to prevent oxidation. If appropriate, keep foods cool to decrease the activity of enzymes. Do not add baking soda to green vegetables to give them a bright green color. Store foods in the dark or in opaque containers. Cut foods into medium-size pieces for cooking. Large pieces usually cook too slowly, and very small pieces promote oxidation and loss of vitamins into the cooking water. Avoid holding food at serving temperature for a prolonged period, as on a steam table. This procedure not only increases vitamin loss, but also affects texture and increases the risk of food poisoning. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009