Transcript The Importance of Nutrition

Chapter 2
Nutrition
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
The Importance of Nutrition
People need certain nutrients on a regular basis to maintain _________
and _________________________.
 Nutrition is the study of …………………………………..
 __________________are components of food that are
needed for the body to function.
 Restaurant and foodservice professionals need to
understand ………………………………………………..
 Restaurants are now offering
…………………………………………………………
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Nutrients
 6 basic nutrients
 1.
 2.
 3.
 4.
 5.
 6.
If one nutrient is missing in a day,
……………………………………………………..
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Nutrients (cont.)
 _____: promotes digestive health and regularity
 Found in _____food
(……………………………………………..)
 Phytochemicals: chemicals that aid the body in
___________ or ____________ diseases
 Can be identified by the _____________of
food (anthocyanins in blueberries)
 Eating lots of ___________ produce can
ensure plenty of phytochemicals
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Nutrients: Carbohydrates
 Carbohydrates are the body’s main ____________ source.
 Simple carbohydrates:
 contain ___ or _____sugars
 digested and absorbed ………………………………………..
 _________________: the primary source of energy for the
body; only source for the _____________.
 _________________ are special chemical messengers made by
bodies that regulate different body functions.
 insulin: hormone produced in ___________, allows
_________(blood sugar) to travel around body, aids in
_________________
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Complex carbs
 Complex carbohydrates contains
_____________________________________
 Provides ___________________source of energy
 Take _____________ to digest than simple carbs
 Found in _____________________________
 Fiber is found only in _________food, can’t be ________
 Soluble fiber: dissolves in _________; makes you feel
full for a longer time
 Insoluble fiber: doesn’t dissolve in water;
______________________________________
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Nutrients: Lipids/fats
 Lipids is another word for ______.
 Fats are solid at _______________ and mostly come from
___________________.
 Oils are _____________ at room temperature.
 Fats and oils:
 1.
 2.
 3.
 4.
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Fats cont.
Essential fatty acids (3 kinds): are ________________ of fats
 Saturated: ___________________________
 Polyunsaturated: ______________________
 Monounsaturated: same as polyunsat.
______________ is a chemical process that causes unsaturated
fats to spoil.
Cholesterol is a white, waxy substance; made in the _______ and
found in ________products; not necessary to eat more than body
makes
_____________________are the result of taking a liquid fat and
making it solid by hydrogenation
 Hydrogenation: makes foods _______________________
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Nutrients: Proteins
 Proteins: supply _______and needed to build
_____________________________
 ___________________: building blocks of proteins
 Essential AA: 9 AA that have to be
_____________________(not made by body)
 Complete proteins: contain all the
_________________________________________
 Incomplete proteins lack one or more of the
________________________________________
 Complementary proteins are two or more incomplete protein
sources
___________________________________________________)
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Energy breakdown
 One gram of carbohydrates = ____ calories
 One gram of protein = _____calories
 One gram of fat = ______ calories
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Nutrients: Vitamins
and Minerals
• Vitamins and minerals help
_______________________work properly (do not
provide _________for body); needed in ______ amounts
 Vitamins:
 Water soluble vitamins: _____ and _____
• _____ and _________ grain products
• can be washed away by ____ or ______
 Fat soluble vitamins: ___ ____ ____ ____
• food containing ____
• stored in _____ and body ____
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Minerals
Minerals are classified as major or trace, according to how
__________________________________
Major minerals:
 ___________ , ___________(strong bones and
teeth)
 ___________, ____________(body’s water balance)
Trace minerals:
 ___________________________
 __________ is needed for replenishing red blood
cells
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Nutrients: Water
 About _____ to ____% of the human body is water by weight.
 Water has many important roles:
 Helps with ____________________________________
 Helps with the elimination of wastes through the
___________________________________
 Distributing _________ throughout the body and allowing
heat to be released through the skin by evaporation
(________).
 ______________ joints
 _____________ body tissues.
 The human body can live a long time without many other
nutrients, but only _________________without water.
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The Digestive System
 ____________ is the process of breaking down food into
its simplest parts so that it can be absorbed:
 Digestion begins in the ___________.
 The teeth grind food into smaller pieces and mix it with _______.
 After you swallow food, the stomach breaks it down with the aid
of _______ and _____, turning it into a fluid called chyme.
 The chyme moves to the _____________, where the majority of
digestion and absorption of nutrients occurs.
 As the digestive system sends the nutrients to parts of the body
to be used, the wastes of digestion are sent to the ___________
 The large intestine absorbs water and stores feces for
elimination through the _________ and _________.
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Food Additives
A food additive is a chemical substance or combination of substances
present in _______________________________________________.
 Many additives occur ____________or are extracted from
food. Others are ____________ but chemically identical to
natural substances (ascorbic acid = ___________)
 All food additives are carefully regulated by the
_______________________________
 Additives help keep food
___________________________________________
 Without additives, many food items would be less
__________________________________________
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A Healthy Diet
 __________________________________are daily nutrient
standards established by the U.S. government.
 A _________is a person who consumes no meat, fish, or poultry
products:
 Lacto-vegetarians consume vegetarian items plus _______
 Lacto-ovo-vegetarians consume vegetarian items plus
_________products and _________.
 vegans follows the strictest diet of all and will consume no
______________________________________________
 vegans consume only
________________________________________________
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A Healthy Diet (cont.)
 Malnutrition is a condition that occurs when a body does not get
enough _______________.
 Overweight or obese has a weight that is greater than what is
generally considered healthy (________ of U.S. children and teens
are obese)
 _______________: bones gradually lose their minerals and become
weak and fragile (lack of _______ and vitamin ______)
 _______________: lack of iron in a person’s blood.
 Cardiovascular diseases: affect the _____and __________; # 1 killer
in US (__________________________________)
 ______________: the body cannot regulate blood sugar properly.
 To reduce the risk of cancer, eat a diet rich in
__________________________________________________
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Food-Preparation
Techniques
 Healthy menus require techniques that keep as many
______________ as possible.
 Purchasing ________________products is the first step
toward providing nutritious meals.
 Store food asap in dry storage (__________degrees)
 When preparing vegetables, _________ them quickly and
thoroughly (don’t let _______ or _________ excessively)
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Food-Preparation
Techniques (cont.)
 When cooking food, the _______ the temperature and the
________ the cooking period, the less the nutrient loss.
 Be careful not to __________ grains (rice), which can affect
_____________content.
 Meat loses ________ and _______ when overcooked
 Cook meat in __________to get iron in diet
 Food should be cooked only as much as necessary and
served ________________________
 __________ breaks down nutrient
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Making Menus
More Healthful
 _________________means controlling the quantity of
particular foods by using appropriately sized servings.
 Healthy cooking can also be about adding healthful
ingredients (______________________________)
 Modify recipes to be lower in ___________________
 Use __________________ in place of butter
 Use ___________instead of egg (reduces cholesterol)
 Meat modifications:
 choose _________fat meat cuts (loin)
 trim ___________fat
 for poultry, choose ______ meat instead of dark
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Reducing Excessive Fats
 Saturated fats (_____________________) and trans fats
(_________________) can be reduced by using less
 For food items that can’t be changed, limit the
___________ with which they are eaten or _________
the portion size that is served.
 When making substitutions, remember the role that fat
plays in the food item. Not all fats can be
______________________________________
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Types of Produce
(From a Grower’s Point of View)
 Some customers may want to know how the food was
produced before it got to the restaurant
 _____________: produced without pesticides or
fertilizers
 Genetically modified organisms (GMOs) are plants or
animals whose ________makeup has been altered to:
 Better resistance to __________
 Able to withstand extreme ______
 Better _________
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