Transcript Chapter 1

Nutrition for Foodservice and
Culinary Professionals
Chapter 13
Nutrition for All Ages
© 2013 John Wiley & Sons, Inc. All rights reserved.
Learning Objectives
Describe how to ensure enjoyable mealtimes with
young children and teach them good eating habits.
 Plan menus for preschool and school-age children
and identify the nutrients that children are most
likely to be lacking, their food sources, and why
they are important.
 Identify three nutrients that are very important for
adolescents and why they are important.
 Plan menus for adolescents.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Learning Objectives (cont’d)
Describe factors that influence the nutritional
status of older adults, and identify nutrients of
concern for older adults, their food sources, and
why they are important.
 Plan menus for healthy older adults.
 Describe signs and treatment of eating disorders
and who is most likely to have an eating disorder.
 Plan nutritious menus for athletes.

© 2013 John Wiley & Sons, Inc. All rights reserved.
A healthy diet for almost any age
includes the following:
High in healthy carbs such as fruits, veggies,
whole grains, legumes, soy
 Low in refined carbohydrates (sugar and white
flour)
 More good fats such as vegetable oils—very
low in saturated fats and trans fats
 Emphasize lean proteins—with little or no red
meat
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Nutrition and Menu Planning for Children
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Children need increasing amounts of kcalories:
◦ A 2 year old needs about 1000 kcal/day.
◦ By age 6, a child needs closer to 1,700 kcal/day.
Children need more fat up to age 4.
◦ Children from 2 to 3 can eat up to 40 percent of
total kcalories from fat.
◦ Children from 4 to 18 should keep fat between 25
to 35 percent of total kcal, mostly unsaturated.
◦ Children over 2 years old—limit saturated and
trans fats to 10 percent or less of total kcalories.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Problem Nutrients for Children
Fiber—fruits, veggies, whole grains, beans and
peas, nuts (not found in meat, poultry, fish, dairy
or eggs)
 Iron
◦ Lack of iron causes fatigue and affects
behavior, mood, and attention span
◦ Sources: lean meat, whole grain and enriched
breads and cereals, eggs, legumes
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Problem Nutrients for Children
(cont’d)

Calcium and vitamin D
◦ Both are found in milk.
◦ Needed to build bones and teeth.
◦ Children from 2 to 3 need 2 cups/day.
◦ Children from 4 to 8 need 2½ cups/day.
◦ Encourage low-fat and fat-free milk.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Growth Spurts and Food Jags
Growth spurts are times when requirements for
kcalories and nutrients are greatly increased due
to rapid growth.
 Appetite improves during growth spurts—at
other times, the child’s appetite is often low.
 Food jags—a habit of young children in which
they eat mostly one food (such as hotdogs) for a
period of time.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
How to make mealtimes with
preschoolers less stressful:
Make mealtimes as relaxing as possible.
2. Don’t nag, bribe, force, or cajole a child to eat.
Stay calm. The child is the best judge of when
he or she is full.
3. Children learn to hate the foods they are
encouraged to eat and to desire the foods used
as rewards. Once children know that you
won’t allow eating to be made into an issue of
control, they will eat when they are hungry.
1.
© 2013 John Wiley & Sons, Inc. All rights reserved.
How to make mealtimes with
preschoolers less stressful (cont’d):
4.
5.
6.
7.
8.
9.
Allow children to choose what they eat from
two or more healthy choices.
Let children participate in food selection and
preparation.
Make sure children have appropriate size
utensils and can reach the table comfortably.
Eat at fairly regular times.
Serve small portions.
Don’t use desserts as a reward. Make dessert a
normal part of the meal.
© 2013 John Wiley & Sons, Inc. All rights reserved.
How to make mealtimes with
preschoolers less stressful (cont’d):
10.
Ask children to try
new foods but don’t
make them. Continue
putting foods they
have rejected on their
plate for future meals.
It may take 12
exposures before they
try it. Children have
more taste buds than
adults.
© 2013 John Wiley & Sons, Inc. All rights reserved.
What influences a child’s eating
habits?
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Parents, sibling, and
friends
Parents’ interactions
with their children
Television—
commercials especially
Internet
School breakfast/lunch
programs
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning for Preschoolers
Offer simply prepared foods and avoid foods
that are mixed together.
2. Present new foods repeatedly.
3. Offer at least one colorful food.
4. Preschoolers may be reluctant to eat
vegetables—they are more likely to be
accepted if served raw and cut up as finger
foods. Serve cooked veggies a little
undercooked.
1.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning for Preschoolers
(cont’d)
5.
6.
7.
8.
9.
Provide at least one soft or moist food that is
easy to chew—and a crisp or chewy food to
develop chewing skills.
Avoid strong-flavored and highly salted foods.
Serve carbohydrates such as whole-grains—
preschoolers enjoy.
Avoid lumps in soups, etc.
Before age 4, serve food in bite-sized pieces.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning for Preschoolers
(cont’d)
Serve foods warm, not hot.
11. Cut-up fruits and vegetables make good
snacks.
12. Serve good sources of nutrients that may be
lacking: fiber, iron, calcium, vitamin D.
13. Minimize choking hazards: slice hot dogs in
quarters lengthwise, avoid hard foods or large
chunks, remove pits, cut grapes in quarters,
spread PB thin. AVOID popcorn and hard or
gummy candies.
10.
© 2013 John Wiley & Sons, Inc. All rights reserved.
School-age Children
Better eaters than preschoolers.
 They generally have better appetites and will eat
a wider range of foods.
 Breakfast is a very important meals for schoolage (and all) children—breakfast helps students
perform at school.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
What can parents do to encourage
kids to eat healthy foods and
exercise?
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Be a good role model.
Have nutritious food choices readily available at
home.
Make sure the kids get breakfast.
Have regular family meals as much as possible.
Limit television and media use—encourage
physical activity
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning Guidelines for
School-Age Children
Serve a wide variety of foods.
2. Good snack choices are important: fresh fruits,
vegetables, dried fruits, unsweetened fruit
juices, whole-grain bread and crackers,
popcorn, pretzels, muffins, milk, yogurt,
cheese, pudding, sliced lean meats and poultry,
peanut butter.
3. Balance menu items higher in fat with those
lower in fat.
1.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning Guidelines for
School-Age Children (cont’d)
4.
5.
6.
7.
8.
Pay attention to serving sizes.
Offer iron-rich foods—hamburger, peanut
butter, baked beans, chili, dried fruits, wholegrain, and enriched grains.
Offer high-fiber foods.
Serve good sources of calcium.
Breakfast is an important meal—should be
rich in protein and good carbohydrates.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Nutrition and Menu Planning for Adolescents
Adolescence—period from 11 to 21 years of
age.
◦ Starts about 10 or 11 for girls and 12 or 13 for
boys.
◦ The growth spurt is intense for 2 to 2½ years
and then there are a few more years of growth
at a slower pace.
 Males now put on twice as much muscle as
females do and females gain proportionately
more fat.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Adolescent males need more kcalories, protein, magnesium, and zinc
for muscle and bone develop than females do; however females need
increased iron due to the start of menstruation.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Nutrition for Adolescents
Females have to pack a lot of nutrients into their
diet—which can really be hard if trying to lose
weight.
 Problem nutrients:
◦ Calcium and vitamin D (bones): milk/dairy
◦ Iron (growth – blood): lean meat, whole-grain
and enriched breads and cereals, eggs,
legumes
◦ Potassium: fruits, veggies, dairy, legumes,
meat
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Adolescent Eating
Adolescents make most of their own food
choices—they eat more meals away from home,
eat more ready-to-eat foods, skip more meals,
and eat at irregular times.
 The media has a powerful influence.
 Adolescents are influenced by their body image.
 Parents can continue to positively influence
adolescents’ eating habits by being good role
models, etc.
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning for Adolescents
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Emphasize carbohydrates with fiber.
Offer well-trimmed lean beef, poultry, and fish.
Offer low-fat and nonfat milk.
Have nutritious snack choices—such as
vegetable stuffed pita pockets, yogurt with fruit,
whole-grain muffins, fruits, or fig bars.
Emphasize quick and nutritious breakfasts.
Serve foods rich in iron, calcium, vitamin D and
potassium.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Nutrition Over the Lifespan: Older Adults
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The number of older adults has been steadily
increasing in the United States.
© 2013 John Wiley & Sons, Inc. All rights reserved.
The Aging Process
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Sensitivity to taste and smell declines.
Decreased thirst sensation.
Dental problems may affect ability to chew.
Movement of food through digestive tract slows
and can cause constipation and heartburn.
BMR declines 8 to 10 percent from age 30 to 70
due to fat replacing some muscle.
Each organ system declines—heart (blood
pressure increases), kidney, etc.
Loss of bones—osteoporosis is common.
© 2013 John Wiley & Sons, Inc. All rights reserved.
For older adults, regular physical activity is one of the most important
things they can do for their health.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Nutrition for Older Adults
Older adults need fewer kcalories—so there is
less room in the diet for empty-kcalorie foods.
 Nutrients of concern:
◦ Water—decreased thirst sensation
◦ Calcium—Need four servings from dairy
◦ Vitamin B12—adults over 50 don’t absorb well
unless it is the type found in fortified foods
and supplements
◦ Vitamin D—out in the sun less and less is
made even when in the sun

© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning for Older Adults
1.
2.
3.
4.
5.
6.
Offer moderately sized meals and half
portions.
Emphasize high fiber foods.
Moderate the use of fat.
Dairy are important sources of calcium,
vitamin D, protein, potassium and B12.
Offer adequate protein but not too much.
Moderate the use of salt and salty ingredients.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning for Older Adults
(cont’d)
Use herbs and spices to make foods flavorful.
8. Offer a variety of foods—and include
international foods.
9. Fluid intake is critical, so offer a variety of
beverages.
10. If chewing or swallowing is a problem, softer
foods can be provided such as tender meat,
ground meats, well-cooked vegetables,
chopped salads, soft fruits, soft breads,
pudding, and so on.
7.
© 2013 John Wiley & Sons, Inc. All rights reserved.
The MyPlate recommendations shown here are for sedentary 50- and 70-year-old men
and women. The MyPlate plan for sedentary 70-year-old women allows only 120 empty
Calories/day. To meet this allowance, food choices must be nutrient dense. High-fiber
foods are important because fiber is often low in the diets of older adults. Sufficient
beverage consumption is important to ensure that water needs are met.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Eating Disorders
Eating disorders are psychological disorders that
cause serious disturbances to your everyday
diet, such as eating extremely small amounts of
food or severely overeating.
 Severe distress or concern about body weight or
shape often characterizes an eating disorder.
 Stringent dieting to achieve an “ideal” figure
can play a role, as well as troubled relationships,
perfectionism, and low self-esteem.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Types of Eating Disorders
Anorexia nervosa
 Bulimia nervosa
 Binge-eating disorder
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© 2013 John Wiley & Sons, Inc. All rights reserved.
Nutrition for the Athlete
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Many athletes require
more kcalories,
carbohydrate, and
protein.
Carbohydrates and fat are
the primary fuel sources
for exercise.
Young athletes and
women need to pay
attention to iron and
calcium.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Water
Water is the most crucial nutrient for athletes.
 Athletes need to hydrate before exercise and
then drink between 4 and 8 fluid ounces every
15 minutes during activity.
 Your fluid loss will depend on how big you are,
your fitness level, exercise duration, and
temperature.
 For every pound that is lost, you need to drink at
least 2 cups of water.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Sports Drinks
Sports drinks contain a dilute mixture of
carbohydrate and electrolytes.
 Most contain about 50 kcal/cup with about 3 to
4 teaspoons of carbohydrate and small amounts
of sodium (lost in sweat) and potassium.
 Sports drinks are primarily designed to be used
during exercise lasting 60 minutes or more.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Carbohydrate Loading
Carbohydrate or glycogen loading is a regiment
involve three or more days of decreasing
amounts of exercise and increasing consumption
of carbohydrates (up to 60 to 70% of total kcal).
 This is done before an event to increase
glycogen stores, because increasing glycogen
stores will enhance performance by providing
more energy during lengthy competition.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning Guidelines for
Athletes
Include a variety of foods.
2. Offer lots of good carbs, such as whole grains,
beans and peas, fruits, vegetables, and dairy.
3. Don’t offer lots of foods with lots of fat. Most
athletes don’t need a lot of fat—so offer lean
proteins, low-fat and fat-free milk, and foods
such as fried foods and ice cream in
moderation.
1.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Menu Planning Guidelines for
Athletes (cont’d)
Offer a variety of fluids, not just soft drinks
and other sugared drinks.
5. Make sure iodized salt is on the table.
6. Include good sources of iron, calcium, and
zinc at each meal. Zinc is found in shellfish,
meat, poultry, legumes, dairy, whole grains
and fortified cereals.
7. After competition and workouts, offer a
balanced meal with lots of fluids.
4.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Precompetition Meal
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The precompetition meal should fuel the athlete and help
settle the stomach.
The meal should consist of easily digestible carbohydraterich foods and be moderate in protein as well as low in fat
and fiber. High-fat foods take longer to digest and can
cause sluggishness.
Substantial precompetition meals are served 3 to 4 hours
before competition to allow enough time for stomach
emptying and to avoid cramping.
The meal should include 2+ cups of fluid for hydration and
about 300 to 1,000 kcalories.
Smaller meals may be served 2 to 3 hours before
competition.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Hot Topic: Fighting Childhood Obesity
America’s children and youth are less active,
consume more fat and sweetened beverages, and
eat fewer healthy foods, especially fruits and
vegetables, than children of previous
generations.
 More children and adolescents are obese than
ever before.
 Contributing factors include genetic, behavioral,
and environmental factors.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Environmental Factors
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High sugar drinks and
less healthy foods on
school campuses (K12).
Lack of daily, quality
physical activity in all
schools.
No safe and appealing
place in many
communities to play/be
active.
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Advertising of less
healthy foods.
Limited access to
healthy, affordable
foods.
Greater availability of
high energy dense
foods.
Increasing portion sizes.
Lack of breastfeeding
support.
Television and media.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Consequences of Childhood
Overweight
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High blood pressure
High cholesterol
Increased risk of type 2 diabetes
Asthma
Obese children more likely to become obese
adults
© 2013 John Wiley & Sons, Inc. All rights reserved.
Tips for parents:
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Provide breakfast and at least one fruit or vegetable
at every meal/snack.
Choose lean protein.
Serve appropriate portion sizes.
Serve whole grains.
Use low-fat or nonfat milk and dairy.
Limit sugar-sweetened drinks.
Don’t use food as a reward.
Involve children in buying and making meal.
Children need at least 60 minutes of moderate
intensity active most days of the week.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Tips for foodservice operators/chefs:
Serve the foods kids want—but reengineer the
ingredients, methods, and presentations.
 Use attractive shapes and colorful combinations
and serve attractively. Make food fun.
 Promote basic staff knowledge.
 Some veggies need to be blanched and grilled or
roasted before eating. For veggies and dip,
blanch and shock vegetables.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Tips for foodservice operators/chefs
(cont’d):
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For breakfast, prepare a fruit bowl: oatmeal with
honey and ground cinnamon, or whole-wheat
pancakes or waffles with chicken sausage.
Disguise whole grains.
Involve children in picking foods.
Reduce the amount of refined-food snacks.
Offer alternatives such as turkey, cheddar, grape,
and strawberry kebabs.
Add fresh and dried fruits to whole-grain baked
goods.
© 2013 John Wiley & Sons, Inc. All rights reserved.