Nutrition Intro to F

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NutritionIntro to FB Chapter 5
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Nutrition and its importance

• Defined as The Science of Food
• As a Manager- to understand how food provides for
  energy, maintenance, and repair
• The customer- good nutrition allows you to
  function efficiency and resist infection and
  disease

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The Six Basic Nutrients they supply
energy, promotes cell growth and repair, and
regulate the body processes

• Proteins
• Carbohydrate
• Fats
• Vitamins
• Minerals
• Water

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Proteins

• Proteins are essential elements in all living
  body cells The 2nd most plentiful substance in
  the body
• necessary structural integrity of cells and
  growth of the body.
• They are required for the formation of enzymes,
  digestive juices, haemoglobin and hormones.
• Required for the protection of the body against
  infection.
• Proteins help in the transport of oxygen,
  nutrients and drugs.
• Protein is required for tissue repair.
• They are needed for the production of milk
  proteins during lactation.
• To replace the daily loss of body proteins.
• Proteins are also a source of energy. Each gram
  of protein provides 4 kcal

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There are two sources of proteins Animal
Sources - eggs, milk, mutton, fish, poultry,
liver Class I proteins are derived from animal
sources since they contain all essential amino
acids needed by the body. Plant sources -
pulses and legumes, cereals, nuts, beans,
oilseeds Class II is derived from pulses and
legumes, cereals, vegetables, nuts and they do
not contain all the essential amino acids they
lack in one or more amino acids. Individually
they may be lacking in one or more amino acids
but combinations make it available of all amino
acids. For example cereal and pulse combination
is better than consuming only pulse or only
cereal.
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Carbohydrates

• Supplies energy
• Helps conduct body processes like digestion and
  respiration
• Calorie- a measure of the energy contained in
  food (carbs supply that energy consumed by most
  Americans)
• Complex and Simple Carbs
• Complex has high fiber (the healthiest) and low
  fiber

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Carbohydrates Some carbohydrates are better for
you than others. The difference has to do with
glycemic index. A low glycemic index food is a
better choice than a high glycemic index food.
Low glycemic index foods are complex
carbohydrates that are high in fiber, take longer
to digest or break down, and cause less increase
in blood sugar and insulin levels. Examples are
whole grains such as oats and wheat help to
lower cholesterol. High glycemic index foods
are simple carbohydrates that are easily and
quickly digested and broken down, causing high
blood sugar and insulin levels that contribute
obesity, type 2 diabetes, and heart disease.
Foods include some starchy vegetables such as
potatoes, corn, and rice (basically anything
white). Refined grains (white bread), cakes,
pastries, cookies, and candy. Intake of high
glycemic index foods results in carbohydrates
being turned into lipids. High insulin levels
cause the liver to make more cholesterol leading
to weight gain, particularly around the abdomen,
and increased cardiac risk
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Fats

• Serve as a heat and energy source fats are
  necessary to absorb vitamins contribute to
  flavor, aroma, and palatability of food
• Dietary fat fuel the body and help absorb some
  vitamins. They also are the building blocks of
  hormones and they insulate nervous system tissue
  in the body.

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Unsaturated fats found in plants and fish. Good
for heart health. The best of the unsaturated
fats are found in olive oil, peanut oil, canola
oil, albacore tuna, and salmon. Saturated fats
These fats are found in meat and other animal
products, such as butter, cheese, and all milk
except skim. Saturated fats are also in palm and
coconut oils, which are often used in commercial
baked goods. Too much saturated fat can raise
blood cholesterol levels and increase the risk of
heart disease. Trans fats These fats are found
in margarine, especially the sticks. Trans fats
are also found in certain foods such as snack
foods, baked goods, and fried foods. When you see
"hydrogenated" or "partially hydrogenated" oils
on an ingredient list, the food contains trans
fats. Like saturated fats, can raise cholesterol
and increase the risk of heart disease.
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WaterThe Forgotten Nutrient

• Located in and out of cells in most of bodys
  fluids
• 60 of an adult 70 of a baby
• Has several functions- involved in almost every
  body function
• Ppl. can survive longer without food than water

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Vitamins

• Helps the body function properly
• Cant be made in the body
• Promotes growth, aid reproduction, helps digest
  food, resists infection, maintains mental
  alertness
• There are both fat and water soluble vitamins

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Minerals

• Building materials and body regulators
• Helps build muscle, bones, teeth, and hair
• Body contains over 3 dozen minerals

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Recommended Dietary Allowances (RDAs)

• Establish amounts of essential nutrients adequate
  for nutritional needs of most healthy people.
• Established by Food and Nutrition Board of the
  National Academy of Sciences
• Also established set of allowances for food
  labeling
• Used to determine percent of daily allowances
• Helps consumers to plan diet
• Nutrition Labeling and Education Act (NLEA)
  requires food labeling on most packaged foods

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MyPyramid

• Guidelines describe a healthy diet that
• Emphasize
• Fruits
• Vegetables
• Whole grains
• Fat-free or low-fat milk and milk products
• Include lean meats, poultry, fish, eggs, beans
  nuts
• Is low in saturated fats, trans fats,
  cholesterol, salt and added sugars

Calculation
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What counts as one serving?

• Milk, Yogurt Cheese- 1 cup milk or yogurt 1 ½
  oz. natural cheese 2 oz. processed cheese
• Meat, Poultry, etc.- 2 oz. lean meat, poultry,
  fish ½ cup cooked dry beans 1 egg 2 T of
  peanut butter counts as 1 oz. of lean meat
• Vegetables- 1 cup raw leafy veggies ½ cup. other
  veggies cooked or raw ¾ cup veggie juice
• Fruit- 1 med. Apple, Orange, Banana ½ cup
  chopped, cooked, canned fruit ¾ cup fruit juice
• Bread, cereal, rice, and pasta- 1 slice of bread
  1 oz. ready to eat cereal ½ cup. Cooked cereal,
  rice, and pasta
• Fats, Oils, Sweets Use Sparingly

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Nutrition Labeling

• Helps consumers plan their diet
• Been around since 1941
• The Nutrition Labeling and Education Act of 1990
• Provides basic info like serving size, servings
  per container, calories/ protein/carbohydrates/
  and fats per serving

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Menu Planning

• When planning menus managers can implement a
  wide range of strategies to recognize nutrition
  concerns reduce fat and cholesterol in menu
  items, reduce sodium/calories/and sugar
• Consider special dietary requests
• Tell the truth on the menu
• Be aware of too specific nutrition info.
• Be aware of food trends

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Storing

• Improper storage conditions can destroy nutrients
  
• Managers can follow several procedures
• minimize the time between product delivery
  and use handle fresh items w/care etc.

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Purchasing

• Fresh foods are the best nutrient sources
• Canned foods lose nutrients while their processed
• Dairy- the manager needs to make sure this food
  is fortified with vitamins A and D
• Chicken- dark meat is cheaper but fattier than
  white
• Beef- lower grade cuts have less fat then high
  grade but lower grade is less tender and flavorful

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Meeting Consumer NeedsPurchasing

• Purchasing consider fresh and dehydrated foods,
  not canned.
• Consider
• Skim milk cheeses
• Sodium free soups and sauce bases
• Avoiding packaged foods containing animal fat,
  palm oil, coconut oil
• Use canola and/or olive oils

Be Knowledgeable
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How Nutrients can be lost

• Cleaning and Trimming
• Oxidation
• Light
• Heat
• Water
• Misuse of ingredients

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Meeting Consumer NeedsStorage

• Avoid nutrient loss by
• Minimizing the time between food delivery and use
• Handling products carefully
• Date labeling
• Storing in the original container
• Tightly wrapping foods
• Reducing pre-prep of fresh foods (salads)
• Be aware of storage temperatures, humidity, and
  air circulation

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Contemporary Diet Concerns

• Diet concerns include those relating to
• Calories
• Fats and Cholesterol
• Sodium
• Fiber
• Food Allergies
• Vegetarian meals

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Contemporary Dietary Concerns

• Calories
• Lower content in recipes,
• Fats
• Saturated (animal) vs. Unsaturated (plants)
• Cholesterol
• Fatty substance found in animal foods related to
  heart disease
• Carbohydrates
• Sodium
• Food Allergies

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Vegetarian Meals

• Types of vegetarians include
• Vegans
• Eat no foods of animal origin including milk,
  cheese, and honey
• Lacto-vegetarians
• Add dairy to diet
• Ovo-vegetarians
• Add eggs to their diet
• Lacto-ovo-vegetarians
• Add dairy and egg to their diets

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Low Fat Cooking Methods make a difference!!!

• Dry Methods bake/roast, broil, grill, and pan
  broil
• Moist Methods braise, boil, simmer, poach, and
  steam
• Moist Methods can be done without or with a tiny
  amount of fat

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Quick Question

• Fat-soluble vitamins
• Are absorbed and stored in the body
• Must be consumed regularly
• Include vitamin C and thiamine
• Primarily help cells obtain energy from the food

Answer A
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Quick Question

• Which of the following statements about nutrient
  preservation is TRUE?
• Food should be soaked prior to preparation
• Most vegetables should be heavily pared before
  cooking
• Exposure to air may destroy some nutrients
• Boiling is the best cooking method to preserve
  nutrients in vegetables

Answer C
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Quick Question

• Nutrition labeling is typically required for all
  of the following foods except
• Packaged snack foods
• Candy
• Frozen dinners
• Meat and poultry

Answer D
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Summary

• Nutrition is the science of food
• Customers will need nutritious choices in your
  establishments
• There are 6 basic nutrients which all regulate
  important body processes
• The Food Guide Pyramid outlines what you should
  eat each day based on USDA guidelines
• Food Service Operations must meet the nutritional
  needs of those they serve
• Purchasing high quality nutritious foods is
  pointless if food is not stored correctly
• Concerns about the nutrition incorporated into
  the menu need to be considered at the time the
  food is purchased
• Mishandling during storage and preparation can
  diminish the nutritional content of food
• Nutritious concerns should be addressed as
  recipes are developed

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What You Know

• What are the six basic nutrients found in foods?
• How do they contribute to a persons health?
• What is MyPyramid and what does it suggest?
• How can foodservice managers consider nutrition
  in
• Menu planning
• Food preparation
• What are some contemporary dietary concerns?