Chapter 6Chapter 6

NutritionCopyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

• The human body requires a variety of foods in order to function and be healthy.

• Menus should be planned so customers can order well-balanced meals if they desire.

• A nutritiously balanced menu may even help attract customers.

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Nutrition

Nutrients: chemical compounds that are present in foods.

• Nutrients fulfill one or more of the following functions:

• Supply energy for body functions.

• Build and replace cells that make up body tissues.

• Regulate body processes.

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Nutrition

There are six categories of nutrients:• Carbohydrates

• Fats

• Proteins

• Vitamins

• Minerals

• Water

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Nutrition

Calories

Calorie: a unit of measurement of energy. • Defined as the amount of heat needed to raise the

temperature of 1 kilogram water by 1°C.

• Used to measure how much energy certain foods supply.

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Nutrition

Calories

Carbohydrates, proteins, and fats can be used by the body to supply energy.

• 1 gram carbohydrate supplies 4 calories.

• 1 gram protein supplies 4 calories.

• 1 gram fat supplies 9 calories.

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Nutrition

Calories

• Foods with empty calories provide few nutrients per calorie.• Refined sugars and starches.

• High nutrient density foods provide many nutrients per calorie.• Fruits, vegetables, and whole grains.

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Nutrition

Carbohydrates

Carbohydrates: compounds that consist of carbon, hydrogen, and oxygen atoms bound together in chains of varying lengths.• Sugars are simple carbohydrates.

• Starches are complex carbohydrates.

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Nutrition

Carbohydrates

Carbohydrates are the body’s most important source of food energy.• The body uses carbohydrates as energy first.

• One of the important functions of carbohydrates is to help the body burn fat properly.

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Nutrition

Carbohydrates

Fiber: refers to a group of carbohydrates that can neither be absorbed nor used by the body.• Soluble fiber absorbs water and forms a kind of gel.

• Insoluble fiber forms bulk in the intestines.

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Nutrition

Fats

• Fats supply energy to the body in highly concentrated form.

• Some fatty acids are necessary for regulating certain body functions.

• Fats act as carriers of fat-soluble vitamins.• Vitamins A, D, E, and K.

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Nutrition

Fats

Fats may be classified as:• Saturated

• Monounsaturated

• Polyunsaturated

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Nutrition

Fats

Saturated Fats are solid at room temperature.• Major sources:

• Animal Products

• Solid Shortenings

• Tropical oils

• Health experts believe these fats contribute significantly to heart disease and other health problems.

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Nutrition

Fats

Saturated Fats:• Trans Fats

• Occur naturally in small amounts.

• Most trans fats are from manufactured fats subjected to a process called hydrogenation.

• Trans fats limit the body’s ability to rid itself of cholesterol that builds up on the walls of arteries.

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Nutrition

Fats

Cholesterol• A fatty substance closely linked with heart disease, as it

collects on artery walls and blocks blood flow to the heart and other vital organs.

• It is found only in animal products.

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Nutrition

Proteins

The average adult needs 50 to 60 grams protein a day.

• Proteins are essential for growth, for building body tissues, and for basic body functions.

• They are also used for energy if the diet does not contain enough carbohydrate and fat.

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Nutrition

Proteins

Consist of substances called amino acids.

• Complete proteins: contain all nine essential amino acids.

• Incomplete proteins: lack one or more of the essential amino acids.

• Complementary proteins: if eaten together, they supply all of the necessary amino acids for proper nutrition.

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Nutrition

Vitamins

• Are essential for regulating body function.

• Supply no energy.• Some vitamins must be present in order for energy

to be utilized in the body.

• A lack of certain vitamins causes deficiency diseases.

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Nutrition

Vitamins

Vitamins are classified as:• Water-soluble

• Vitamins B and C cannot be stored in the body.

• Fat-soluble

• Vitamins A, D, E, and K can be stored in the body.

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Nutrition

Minerals

Consumed in very small quantities and are essential for regulating certain body processes.

• Major minerals: must be consumed in relatively large amounts (more than 100 milligrams daily).

• Trace minerals: must be present in smaller amounts.

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Nutrition

Water

Water plays a role in all the body’s functions including:

• Metabolism and other cell functions

• Digestion

• Delivery of nutrients

• Removal of waste

• Temperature regulation

• Lubrication and cushioning of joints and tissues

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Nutrition

• We must consume a varied diet that contains all the essential nutrients.

• Additionally, we must limit our intake of foods that can be harmful in large quantities.

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The Balanced Diet

General recommendations for people who want to remain healthy:

• Get adequate nutrients within calorie needs.

• Manage weight.

• Engage in physical activity.

• Select from the right food groups.

• Manage consumption of fats.

• Manage consumption of carbohydrates.

• Manage consumption of sodium and potassium.

• Manage consumption of alcoholic beverages.

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The Balanced Diet

Professional cooks are making their foods more healthful in several ways:

• Using less fat in cooking

• Cooking methods that require no added fat can be considered the most healthful.

• Using unsaturated fats

• Try to substitute with monounsaturated fats.

• Emphasizing flavor

• Rely more on the natural flavors of foods and less on salt and other additives.

• Using the freshest, highest-quality foods possible

• It is important to use high-quality natural ingredients at their peak of flavor.

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Cooking Healthful Meals

(… cont’d)• Storing foods properly

• loss of nutrients can be slowed by proper storage

• Modifying portion sizes

• Smaller portions are likely to be more healthful

• Giving customers a healthful choice

• Offer a menu with a variety of foods

• Training the dining room staff

• Train dining room personnel to answer customers’ questions about the menu and to offer suggestions when asked

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Cooking Healthful Meals

(… cont’d)• Using nutritional information

• Study the nutritional content of foods in order to plan healthful menus

• Publications are available that list the nutritional content of common food items

• Basic awareness of nutrition helps every professional minimize the fat, cholesterol, and sodium in and maximize the nutritional content and balance of the foods they serve

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Cooking Healthful Meals