Nutrition for the Foodservice Professional

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Nutrition for the Foodservice Professional

• Introduction to Nutrition

Virginia Stipp Lawrence, MHM
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Welcome!

• Class Orientation
• About Me and About You
• Why this class? Is this Science?
• Syllabus
• Quicklinks
• Notes, Assignments
• Topic Presentations
• Labs
• Nutrition Fair
• Snapgrades
• What is Nutrition?

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Factors Influencing What You Eat

• Flavor
• Taste
• Smell
• Appearance
• Texture
• Temperature

• Other Aspects of Food
• Cost
• Convenience
• Availability
• Familiarity
• Nutrition

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Factors Influencing What You Eat (continued)

• Demographics
• Age
• Gender
• Educational level
• Income
• Culture and Religion
• Traditional foods
• Special events/celebrations
• Religious foods/practices

• Health
• Health status
• Desire to improve health/appearance
• Social and Emotional Influences
• Social status
• Peer pressure
• Emotional status
• Food associations

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Factors Influencing What You Eat (continued)

• Food Industry and the Media
• Food industry
• Food advertising
• Food portrayal in media
• Reporting of nutrition/health studies
• Environmental Concerns
• Use of synthetic fertilizers and pesticides
• Wastefulness of fattening up livestock/poultry

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What is Nutrition?

• Nutrition is a science that
• studies nutrients and other substances in foods
  and in the body and how these nutrients relate to
  health and disease, and
• explores why you choose particular foods and the
  type of diet you eat.

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Nutrients are

• Nourishing substances in food that provide energy
  and promote the growth and maintenance of your
  body.

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Kilocalories

• A measure of the energy in food.
• 1 kilocalorie raises the temperature of 1
  kilogram of water 1 degree Celsius.
• Also called a Calorie.
• Abbreviated as kcalorie or kcal.
• When you hear calorie, it is really a
  kilocalorie.

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The number of kilocalories you need is based on

• Basal metabolism (about 2/3 of total energy needs
  for individuals who are not very active)
• Physical activity
• Thermic effect or specific dynamic action of
  foods (5 to 10 of total energy needs)

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BMR depends on factors such as

• Gender
• Age
• Growth
• Height
• Temperature
• Fever and stress
• Exercise
• Smoking and caffeine
• Sleep

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Classes of Nutrients

• Carbohydrates
• Lipids (fats)
• Protein
• Vitamins
• Minerals
• Water

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Functions of Nutrients
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Food Facts

• Most foods provide a mix of nutrients.
• Food contains more than just nutrients food may
  contain colorings, flavorings, caffeine,
  phytochemicals, and other substances.

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Energy-Yielding Nutrients
Carbohydrates 4 kcal/gram Lipids 9
kcal/gram Protein 4 kcal/gram
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More Vocabulary

• Micronutrients
• Macronutrients
• Organic nutrients
• Inorganic nutrients

• Carbohydrates
• Lipids
• Proteins
• Vitamins
• Minerals
• Water

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Carbohydrates

• A large class of nutrients, including
• Sugars
• Starch
• Fibers
• that function as the
• bodys primary source of
• energy.

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Lipids

• A group of fatty substances, including
  triglycerides and cholesterol, that are soluble
  in fat (not water) and provide a rich source of
  energy and structure to cells.

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Protein

• Major structural parts of the bodys cells that
  are made of nitrogen-containing amino acids
  assembled in chains.
• Particularly rich in animal foods.
• Present in many plant foods.

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Vitamins, Minerals, and Water

• Vitamins Noncaloric, organic nutrients found in
  a wide variety of foods that are essential to
• regulate body processes.
• maintain the body.
• allow growth and reproduction.
• Minerals Noncaloric, inorganic nutrients found
  in a wide variety of foods that are essential to
• regulate body processes.
• maintain the body.
• allow growth and reproduction.
• Water Vital role in all bodily processes.

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Essential Nutrients
Nutrients that either cannot be made in the body
or cannot be made in the quantities needed by the
body therefore, we must obtain them through
food. EXAMPLES Glucose, vitamins, minerals,
water, some lipids, and some parts of protein.
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Nutrient Density

• All foods were not created equal in terms of the
  kcalories and nutrients they provide.
• Nutrient density A measure of the nutrients
  provided in a food per calorie of the food.
• Empty-kcalorie foods
• Foods that provide few
• nutrients for the number
• of calories they contain.

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Characteristics of A Nutritious Diet

• Adequate
• Balanced
• Moderate
• Varied

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Dietary Reference Intakes (DRI)

• Estimated Average Requirement (EAR)
• Intake value estimated to meet requirement of
  half the healthy individuals in a group.
• Recommended Dietary Allowance (RDA)
• Intake value sufficient to meet nutrient
  requirements of 97-98 of all healthy individuals
  in a group.
• Adequate Intake (AI)
• Intake value used when a RDA cannot be based on
  an EAR.
• Tolerable Upper Intake Level (UL)
• Maximum intake level above which toxicity would
  increase.

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Dietary Reference Intakes

• Estimated Energy Requirement (EER)
• The dietary energy intake measured in kcalories
  that is needed to maintain energy balance in a
  healthy adult.
• Acceptable Macronutrient Distribution Ranges
  (AMDR)
• A range of intakes for a particular nutrient
  that is associated with reduced risk of chronic
  disease while providing adequate intake.
• Adults 45-65 of kcal from carbohydrates,
  20-35 from fat,
• and 10 to 35 from protein.

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Digestion, Absorption, Metabolism

• Digestion Process by which food is broken down
  into its components in the gastrointestinal tract
  with the help of digestive enzymes.
• Absorption The passage of digested nutrients
  through the walls of the intestines or stomach
  into the blood or lymph, where they are
  transported to the cells.
• Metabolism All the chemical processes by which
  nutrients are used to support life, includes
  anabolism and catabolism.

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Gastrointestinal Tract
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Food Basics

• Whole foods
• Fresh foods
• Organic foods
• Processed foods
• Enriched foods
• Fortified foods

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Organic Foods

• Organic food is produced without using most
• Conventional pesticides
• Petroleum-based fertilizers or sewage
  sludge-based fertilizers
• Bioengineering
• Ionizing radiation (irradiation)
• Organic farms must be inspected annually.
• All organically-raised animals may not be given
  hormones or antibiotics, and must have access to
  pasture.

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Labeling of Organic Foods

• 100 Organic
• Food must contain only organically produced
  ingredients (except water and salt).
• Organic
• Food must contain at least 95 organically
  produced ingredients (except water and salt).
• Made with organic ingredients
• Food must contain at least 70 organic
  ingredients.

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Questions?
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Next Week

• Food Labeling, Food Guides and Dietary
  Recommendations