Nutrition for the Foodservice Professional

1
Nutrition for the Foodservice Professional

• Introduction to Health and Cuisine

Virginia Stipp Lawrence, MHM
2
Welcome!

• Topic Presentations

3
Leading Causes of Death in the U.S.

• Cardiovascular disease
• Coronary heart disease
• Strokes
• High blood pressure
• Cancer

4
Risk Factors for CVD

• High blood cholesterol
• High blood pressure
• Smoking
• Diabetes
• Age (45 or older for men, 55 or older for women)
• Obesity
• Low HDL
• Inactivity
• Family history

5
What leads to most cardiovascular disease?

• Atherosclerosis (condition characterized by
  plaque buildup along artery walls a silent
  process)
• High blood pressure

6
Coronary Heart Disease (CHD)

• CHD - Damage to or malfunction of the heart
  caused by narrowing or blockage of the coronary
  arteries.
• Angina
• Heart attack
• Myocardial ischemia

7
Heart Disease Quiz (True/False)

• High blood cholesterol is one of the risk factors
  for heart disease that you can do something
  about.
• To lower your blood cholesterol level you must
  stop eating meat altogether.
• Any blood cholesterol level below 240 mg/dL is
  desirable for adults.
• Fish oil supplements are recommended to lower
  blood cholesterol.
• To lower your blood cholesterol level you should
  eat less saturated fat, total fat, and
  cholesterol, and lose weight if you are
  overweight.

8
Heart Disease Quiz (True/False)

• Saturated fats raise your blood cholesterol level
  more than anything else in your diet.
• All vegetable oils help lower blood cholesterol
  levels.
• Lowering blood cholesterol levels can help people
  who have already had a heart attack.
• All children need to have their blood cholesterol
  levels checked.
• Women don't need to worry about high blood
  cholesterol and heart disease.
• Reading food labels can help you eat the heart
  healthy way.

9
Answers to Quiz

• True
• False
• False
• False
• True
• True

• 7. False
• 8. True
• 9. False
• 10. False
• 11. True

10
What Do Your Cholesterol Numbers Mean?

• Everyone age 20 and older should have their
  cholesterol measured at least once every 5 years.
  It is best to have a blood test called a
  "lipoprotein profile" to find out your
  cholesterol numbers. This blood test is done
  after a 9- to 12-hour fast and gives information
  about your
• Total cholesterol
• LDL (bad) cholesterol--the main source of
  cholesterol buildup and blockage in the arteries
• HDL (good) cholesterol--helps keep cholesterol
  from building up in the arteries
• Triglycerides--another form of fat in your blood

11
Total Cholesterol and LDL
12
How to Lower Cholesterol

• Therapeutic lifestyle changes (TLC)
• TLC diet
• Physical activity
• Weight management
• Drug treatment (along with TLC if needed)

13
TLC Diet

• Low saturated fat (less than 7 of total
  kcalories)
• Low cholesterol (less than 200 mg/day)
• Only enough kcalories to maintain a desirable
  weight and avoid weight gain
• If LDL is not lowered enough, the amount of
  soluble fiber can be increased

14
Stroke

• Most are caused by blockages in the arteries that
  supply blood to the brain.
• Another type of stroke hemorrhagic stroke or
  cerebral hemorrhage (ruptured blood artery).

15
High Blood Pressure

• Greater than 140/90
• Top number is called the systolic pressure
• Bottom number is called the diastolic pressure

16
Lifestyle Modification for High Blood Pressure

• Lose weight is overweight.
• Exercise regularly.
• Maintain adequate intake of potassium, calcium,
  magnesium, and vitamin C.
• Reduce sodium intake to lt2300 mg/day.
• Limit alcohol intake to no more than 1 ounce of
  ethanol daily.

17
DASH Diet

• Based on a 2,000 calorie a day diet the DASH diet
  recommends the following number of servings from
  the listed food groups7-8 servings of grain
  and grain products4-5 servings of
  vegetables4-5 servings of fruits2-3 servings
  of low-fat or nonfat dairy products2 or fewer
  servings of meat, poultry, or fish4-5 servings
  of nuts, seeds and legumes per weeklimited
  intake of fats and sweets

18
Menu Planning for CVD

• General
• Decrease or replace salt in recipes by using
  vegetables, herbs, spices, and flavorings.
• Offer salt-free seasoning blends and lemon
  wedges.
• Read the Nutrition Facts label.

19
Menu Planning for CVD

• Breakfast
• Appetizers and Soups
• Salads
• Breads
• Entrees
• Side Dishes
• Desserts
• Beverages

20
Nutrition and Cancer
21
Guidelines from American Cancer Society

• Eat a variety of healthful foods with an emphasis
  on plant sources.
• Adopt a physically active lifestyle.
• Maintain a healthful weight throughout life.
• If you drink alcoholic beverages, limit
  consumption.

22
Menu Planning to Lower Cancer Risk

• Offer lower-fat menu items. Offer more
  plant-based menu items.
• Avoid salt-cured, smoked, and nitrite-cured
  foods.
• Offer high-fiber foods.
• Include lots of fruits and vegetables (especially
  cruciferous vegetables).
• Offer foods that are good sources of
  beta-carotene, and vitamins C and E.
• Offer alternatives to alcoholic drinks.

23
Nutrition and Diabetes Mellitus

• Types
• Type 1 diabetes (insulin-dependent)
• Type 2 diabetes (non-insulin-dependent)
• Nearly 90 of people with diabetes
• Age of onset usually over 50
• Most frequently occurs in overweight individuals
• Slow onset of symptoms
• Usually runs in families
• Easier to control

24
Treatment for Diabetes

• Individualized diet to
• maintain good glucose control
• keep blood levels of fat and cholesterol in
  normal ranges
• maintain or get body weight within a desirable
  range
• Sugars are allowed in moderation.
• Kcaloric distribution
• Protein 10-20 of kcal
• Saturated fat and polyunsaturated fat 20
• Carbohydrates and
• monounsaturated fats 60-70

25
Exchange Lists for Meal Planning
26
Vegetarian Eating

• Lacto-ovo-vegetarians
• Lacto-vegetarians
• Vegans
• Pesco-vegetarians

27
Potential Health Benefits of Vegetarian Eating

• Lower incidence of
• Hypertension
• Coronary artery disease
• Colon and lung cancer
• Type 2 diabetes
• Diverticular disease of the colon

28
Why Become Vegetarian??

• Ecology
• Economics
• Ethics
• Religious beliefs

29
Nutritional Adequacy of Vegetarian Diets

• Can be nutritionally adequate when varied and
  adequate in kcalories (except for vegans who need
  vitamin B12).

• Nutrients that need special attention
• Vitamin B12
• Vitamin D
• Calcium
• Iron
• Zinc

30
Vegetarian Food Pyramid

• Breads, Cereals, Rice, and Pasta 6 11
  servings/day
• Fruits 2 or more servings/day
• Vegetables 3 or more servings/day
• Legumes, Nuts, Seeds, Eggs, and Other Meat
  Substitutes 2-3 servings/day
• Milk, Cheese, and Yogurt 2 to 3 servings for
  adults, 3 servings for pregnant and lactating
  women, teenagers, and young adults (up to 24)

31
Menu-Planning Guidelines for Vegetarians

• Use a variety of plant protein sources at each
  meal.
• Use a wide variety of vegetables.
• Offer entrees that are acceptable to each type of
  vegetarian.
• Choose low-fat and nonfat varieties of milk and
  milk products and limit eggs.
• Offer dishes made with soybeans.
• Provide foods that have nutrients of special
  importance vitamins D and B12, calcium, iron,
  zinc, and alpha-linolenic acid.

32
Food Facts Caffeine

• Most common sources of caffeine in the diet
• Coffee
• Tea
• Cola
• Cocoa
• Rapidly absorbed
• Withdrawal symptoms
• Risks
• No longer considered a diuretic

33
Questions?
34
Next Week

• Childrens Food Makeover Lab
• Homework 2 Due