Transcript Chapter 1

Nutrition for Foodservice and
Culinary Professionals
Chapter 11
Handling Customers’ Special Nutrition Requests
© 2013 John Wiley & Sons, Inc. All rights reserved.
Learning Objectives
Identify appropriate ingredients/menu items when
customers request foods low in kcalories, fat and
cholesterol, sugar, or sodium.
 Compare and contrast a food allergy with a food
intolerance, and identify the most common food
allergies.
 Describe how to set up a food allergy management
plan in a restaurant, and identify foods to avoid
for the most common food allergies.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Learning Objectives (cont’d)
Give three examples of gluten-free foods from
each food group, explain cross-contact, and give
five examples of how to avoid cross-contact when
preparing gluten-free menu items.
 Identify appropriate ingredients/menu items for a
customer who is lactose intolerant.
 Identify complementary protein combinations, and
use them along with vegetarian menu planning
guidelines to plan a vegetarian menu that includes
vegan options.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Introduction
Vegetarian, low-fat, and other requests are
becoming fairly common.
 Part of your daily regime as a chef is to be
prepared for these special needs without creating
kitchen havoc. The best approach when
designing your menus is to have choices that
follow the basic dietary guidelines discussed in
this book.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Have these basic preparations to
respond to special requests:
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Meats marinated or rubbed with no salt
Blanched vegetables reheated in a small amount
of seasoned stock, then finished with a small
amount of olive oil, butter, etc.
Dips and chips for appetizer—hummus with
baked whole-wheat tortilla chips
Well-balanced dressing
Balanced desserts, such as those based on fruit
© 2013 John Wiley & Sons, Inc. All rights reserved.
Low Kcalorie
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How to offer menu items lower in kcalories:
◦ Adjust the portion size smaller.
◦ Offer different sizes of an entrée, perhaps a halfsize.
◦ Allow customers to share an entrée.
◦ Offer to put sauces and dressings on the side.
◦ Make sure you have some balanced sides.
◦ Choose balanced cooking methods and put on the
menu.
◦ Have balanced sauces and dressings, as well as
fruit-based dessert choices.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Choices for Low Kcalorie
Fruits and vegetables
 Dips made with nonfat
yogurt
 Juice
 Clear soups with
veggies/lean proteins
 Salads with balanced
dressings
 Lean proteins
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Sauces with small
amounts of fat
Roasted and steamed
vegetables
Fruits and fruit-based
desserts
Drinks with no or little
sweetening
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Choices for Low Kcalorie
(cont’d)
No fried foods.
 Moderate fatty foods/ingredients such as:
◦ Cheese
◦ Nuts
◦ Fatty proteins (80/20 burger meat, bacon)
◦ Biscuits, cornbread, croissants
◦ Fats and oils in sauces and preparation
◦ Regular cakes, pies, cookies, ice cream
◦ Sweetened drinks
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Low Fat and Cholesterol

Biggest sources of fat and saturated fat in
American diet:
◦ Fats and eggs used to make grains-based
desserts
◦ Cheese
◦ Whole milk
◦ Beef and pork
◦ French fries
◦ Dairy desserts such as ice cream
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Choices for Low-Fat,
Low-Cholesterol Diet
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Raw vegetables and fruits
Baked pita wedges with vegetable-based dip or
hummus
Balanced dressings
Light margarine
Lean proteins
Pasta with vegetables
Meatless entrees
Roasted and steamed vegetables
Fruits and fruit-based desserts
Low-fat fruit yogurt with meringue cookie
© 2013 John Wiley & Sons, Inc. All rights reserved.
Low Sugar
Avoid added sugars found in baked goods,
desserts, ice cream, sugar-sweetened beverages
including fruit drinks, candy, and some
jams/pancake syrups.
 Most appetizers, soups, salads, breads and rolls,
entrées, and side dishes are low in sugar.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Diabetes
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If you have diabetes, your
body cannot make or
properly use insulin. This
leads to high blood
glucose, or sugar, levels in
your blood.
Healthy eating helps keep
your blood sugar in your
target range.
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Treatment for diabetes is
individualized and
includes a balanced diet
that supports a healthy
weight, physical activity,
as well as insulin or other
medications as needed.
Diet is a critical part of
managing diabetes, and
involves paying attention
to when and how many
carbohydrates you eat.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Low Sodium
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Most Americans eat more sodium than required.
Too much sodium raises blood pressure.
The major source of sodium in the diet is salt.
1 teaspoon salt = 2,300 milligrams sodium.
Processed foods tend to be high in sodium.
In all menu categories, limit high-sodium
ingredients such as salt, soy sauce, MSG,
seasoned salts, Worcestershire sauce, ketchup,
barbecue sauce, most Asian sauces, and any
ingredient that is pickled, brined, smoked/cured.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Also avoid the following for
a low-sodium diet:
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Regular soup bases, mixes, or bouillon cubes
Commercial salad dressings unless lower than
100 mg sodium/2 tablespoons
Convenience breaded poultry/fish
Cured/smoked meats and fish such as bacon,
ham, bologna, hot dogs, luncheon meats
Canned vegetables or beans
Commercial baked goods and pancake mix
© 2013 John Wiley & Sons, Inc. All rights reserved.
Diabetes
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Food allergy: An
abnormal response to
a food triggered by
your body’s immune
system.
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Food intolerance: An
unpleasant reaction to
food that does not
involve the immune
response. Symptoms
can include gas,
bloating, dizziness,
etc.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Common sites for allergic reactions.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Following foods account for 90
percent of all food allergies:
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Milk
Eggs
Peanuts
Tree nuts (walnuts, pecan, almonds, cashews,
etc)
Fish and shellfish
Soy
Wheat
© 2013 John Wiley & Sons, Inc. All rights reserved.
Food Allergies and Intolerances
Most cases of allergic reactions to foods are
mild, but some are violent and life-threatening
and can be caused by simply a trace amount of
the offending food.
 Peanuts are the leading cause of death from food
allergies.
 Whereas people with true food allergies must
avoid the offending foods altogether, people
with food intolerances can often eat small
amounts of the offending foods without
experiencing symptoms.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Steps to creating a food allergy
management plan:
1.
2.
3.
4.
Who will answer guests’ questions? Someone is
designated to discuss allergy concerns with customers,
check with the chef to make sure the item is prepared
correctly, and hand-carry plate to customer.
Who will be responsible for keeping recipe information
up to date and check ingredients used in menu items?
What steps will the kitchen and waitstaff take to avoid
cross-contact?
How should staff handle an allergic reaction?
© 2013 John Wiley & Sons, Inc. All rights reserved.
Food Allergy Management Plan
The prevalence of food allergies is growing.
Take them seriously.
 All staff need training in the nature of food
allergies, the foods commonly involved in
severe reactions, the procedure for identifying
and handling customers with food allergies, and
emergency procedures.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Food Allergies
Egg allergies: usually start in childhood,
frequently outgrown by adulthood.
◦ In baking, for leavening, you can substitute
1½ tablespoons oil + 1teaspoon baking
powder for each egg (up to 3).
◦ As a binder, you can substitute ¼ cup
applesauce per egg (up to 3).
 Avoid all menu items that include eggs in any
form: lecithin, globulin, or ovalbumin.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Food Allergies (cont’d)
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Peanut allergy:
◦ Peanut allergies can trigger a severe reaction if
the individual is very sensitive.
◦ Unexpected sources of peanuts: some Asian
and Mexican dishes, some sauces such as
pesto and gravy, salad dressings and
condiments, and specialty pizzas.
◦ Peanuts go by many names such as beer nuts,
ground nuts, goobers, or monkey nuts.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Food Allergies (cont’d)
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Tree Nuts Allergies:
◦ Include almonds, Brazil nuts, cashews,
chestnuts, coconuts, filberts, ginkgo nuts,
hickory nuts, macadamia nuts, pecan, pine nut,
pistachio, walnuts.
◦ Peanuts are not included here because they are
legumes and grow underground.
◦ Unexpected sources of tree nuts: pasta, honey,
breading, salads and dressings, meat-free
burgers.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Food Allergies (cont’d)
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Milk Allergy:
◦ Most common in young children, who usually
outgrow it as they get older.
◦ Hidden sources of milk include luncheon
meats that are sliced on slicers also used to
slice cheese.
◦ Avoid all dairy products and casein, caseinate,
ghee, lactalbumin, lactose, lactulose, and
whey.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Food Allergies (cont’d)
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Soy Allergy:
◦ Soybean allergy is one of the more common
food allergies—especially in infants and
children.
◦ Soybeans appear in a number of processed
foods and can be hard to avoid.
◦ Soy products are found in baked goods,
crackers, cereals, soups, and sauces, as well as
other foods.
◦ Most individuals allergic to soy can eat soy
lecithin as well as highly refined soy oil.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Food Allergies (cont’d)
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Wheat-Free Diet:
◦ Wheat allergy is not the same as having celiac
disease, which requires a gluten-free diet.
◦ Children are most likely to have a wheat
allergy.
◦ Wheat is hard to avoid and you have to read
labels carefully.
◦ Wheat is found in unlikely places such as
luncheon meat and french fries.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Food Allergies (cont’d)
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Shellfish Allergies
◦ Most people do not outgrow this allergy.
◦ Shellfish allergies are usually lifelong.
◦ Avoid crabs, crayfish, lobster, languistines,
prawns, shrimp, mollusks, krill, clams,
oysters, mussels, scallops, abalone, snails,
limpets, periwinkles, squid, octopus,
cuttlefish, and surimi.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Gluten Free
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Celiac disease is an inherited autoimmune disease.
When a person with celiac disease consumes any
food, beverage, or medication containing gluten, his
or her immune system is “triggered” and responds
by damaging the lining of the intestinal tract.
Symptoms include abdominal pain, diarrhea, and/or
a severe skin rash.
Other people without celiac disease also have
gastrointestinal symptoms after eating gluten. This
is called “non-celiac gluten intolerance.”
© 2013 John Wiley & Sons, Inc. All rights reserved.
To avoid gluten, check food labels
for:
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Wheat—including
durum wheat, farina,
graham flour, wheat
bran, semolina, kamut,
and spelt wheat
Barley
Rye
Triticale (a cross
between wheat and rye)
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Oats (unless labeled
gluten-free)
Malt as in barley malt
extract
Brewer’s yeast
Dextrin
Modified food starch
© 2013 John Wiley & Sons, Inc. All rights reserved.
Someone avoiding gluten CAN
eat:
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Brown rice, wild rice,
white rice
Corn and cornmeal
Amaranth
Quinoa
Millet
Teff
Sorghum
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Buckwheat groats
Flax
Starches/thickeners such
as:
◦ Potato starch
◦ Tapioca starch
◦ Arrowroot
◦ Corn starch
© 2013 John Wiley & Sons, Inc. All rights reserved.
Using Gluten-Free Flours
Gluten-free flours lack the structure and
elasticity-providing properties of gluten, so
baked goods made with them require additional
ingredients to stabilize their shape and
consistency.
 Good stabilizers include gums such as guar gum
and xanthan gum.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Staples of the Gluten-Free Diet
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Fresh fruits and vegetables (Most processed
fruits and vegetables are free of gluten, but
check labels.)
Plain meat, poultry, fish, dried beans and peas,
nuts, seeds, and eggs
Most milk, yogurt, cheese, and soy milk
Grains such as rice, amaranth, quinoa, glutenfree oats
Processed gluten-free breads, pastas, cereals,
and baking mixes
© 2013 John Wiley & Sons, Inc. All rights reserved.
Chefs must avoid cross-contact of
gluten-free foods with gluten in
kitchen and dining:
Gluten-free foods should be stored separately
from other foods.
2. Don’t prepare gluten-free foods on the same
surface as regular foods without thorough
cleaning.
3. Don’t bake gluten-free and gluten-containing
foods at the same time—it is best to bake
gluten-free foods first.
1.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Chefs must avoid cross-contact of
gluten-free foods with gluten in
kitchen and dining: (cont’d)
Always use separate dedicated equipment and
utensils for gluten-free foods. You can’t
“share” foods such as butter.
5. Don’t deep-fry gluten-free foods in the same
oil as foods containing gluten.
6. Be careful of possible cross-contact in toasters
and the microwave.
4.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Low Lactose
In lactose intolerance, an enzyme is missing so
lactose (milk sugar) is not split into its
components in the small intestines.
 Instead, lactose goes to the large intestine where
it attracts water and causes bloating and
diarrhea.
 In addition, intestinal bacteria ferment lactose
and produce gas.
 Symptoms usually occur with 30 minutes to 2
hours and clear up within 2 to 5 hours.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Treatment for Lactose
Intolerance
Treatment includes a diet limited in lactose
(present in dairy and added to some foods) and
use of lactose-free milk and milk products.
 A number of individuals can drink small
amounts of milk without any symptoms,
especially when taken with food.
 Yogurt and hard cheese are usually well
tolerated because they often are quite low in
lactose.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Vegetarian and Vegan
The largest group of vegetarians are called lactoovo vegetarians because they eat dairy and eggs.
 Lacto vegetarians eat dairy, but no eggs.
 Vegans do not eat eggs or dairy products and
therefore rely exclusively on plant foods to meet
protein and other nutrient needs.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Vegetarian Diets
Vegetarian diets, including vegan diets, can be
used for individuals during all state of the life
cycle, including pregnancy, lactation, infancy,
childhood, and adolescence.
 Most vegetarians get enough protein, and their
diets are typically lower in fat, saturated fat, and
cholesterol (as long as they avoid whole milk
dairy, high-fat snacks, and fried foods).
 When plant proteins are eaten with other foods,
the food combinations usually result in complete
protein.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Meat Alternatives
Usually use soy- or
vegetable-based
protein.
 Meat-like texture and
low cost.
 Some are fortified
with important
nutrients for
vegetarians: vitamins
B12 and D, calcium,
iron and zinc.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Vegetarian food pyramid.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Guidelines for Vegetarian Meals
1.
2.
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4.
5.
6.
Use a variety of plant protein sources: legumes,
grains, nuts and seeds, and/or vegetables. Use small
amounts of nuts and seeds in dishes.
Use a wide variety of vegetables.
Choose low-fat and fat-free varieties of milk and
products and moderate the use of eggs.
Offer dishes made with soybean-based products. Soy
is high in good-quality protein.
For menu ideas, look at other cuisines—lentil paella,
ditalini with cannellini beans, etc.
Avoid foods that contain any animal products—for
example, gelatin is found in marshmallows and
candies.
© 2013 John Wiley & Sons, Inc. All rights reserved.
For vegan diets:
Soy milk, almond milk, and other nondairy
milks are good substitutes for milk when
fortified with calcium and vitamin D.
 Soy yogurt can substitute for regular yogurt.
 When baking, use an egg replacer such as EnerG Egg Replacer that uses potato and tapioca
starch.
 Taste test some vegan cheeses and see how they
melt in cooking.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Hot Topic: Efforts to Lower
Sodium in the Restaurant Industry
Use less salt.
 Train your cooking staff to taste foods before
adding salt.
 Try kosher salt or sea salt. Because of its fine
grain, a single tablespoon of table salt contains
more sodium than a tablespoon of kosher salt or
sea salt, which generally have a larger grain.
 Use fresh foods, such as tomatoes instead of
canned tomatoes.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Hot Topic: Efforts to Lower Sodium
in the Restaurant Industry (cont’d)
Talk to the companies you buy from and ask them
for lower-sodium products.
 Build flavor without adding sodium—see Table 83 for powerhouses of flavor, consider ethnic
cuisines and lower-sodium versions of staples
such as soy sauce, use colorful and flavorful
balanced sauces, and use flavorful cooking
techniques.
 Use umami to boost flavor.
 Drain and rinse canned foods to cut sodium levels.

© 2013 John Wiley & Sons, Inc. All rights reserved.