Cha5 Nutrition

Chapter 5

Nutrition for Food Service Operations

Food and Beverage Operations

1Tuesday, May 19, 2009

Chapter Overview

• Importance of good nutrition• The six basic nutrients• The value of

– Recommended Dietary Allowance (RDA)- Dietary Reference Intake (DRI)

– MyPyramid program– Nutrition labeling


Chapter Overview (cont.)

• Nutrition concerns– Menu planning– Purchasing– Storing– Preparation– Recipe development

• Dietary Concerns


Importance of Good Nutrition

• Nutrition: the science/study of how living beings use the nutrients in food for nourishment– Enables you to stay alive, to grow, and

support health– Allows you to function efficiently and

resist infection and disease– Influences how you look (hair, eyes,

complexion, teeth, and gums) and feel


Six Basic Nutrients in Food (1)

NUTRIENT FUNCTION SOURCES

Protein Provides energy; builds and repairs body cells; part of various enzymes, hormones, and antibodies

Meat, poultry, fish, eggs, legumes, milk and milk products, vegetables, grains


Six Basic Nutrients in Food (2) NUTRIENT FUNCTION SOURCES

Carbohydrates Provides energy needed by the brain, nervous system, and red blood cells for energyCalorie: a measure of the energy contained in food

Breads, cereal grains, pasta, rice, fruit, vegetables, milk, sugar



NUTRIENT FUNCTION SOURCES Fat Provides energy;

carries other fat-soluble nutrients (vitamins); part of cell membranes, membranes around nerves, hormones, bile (for fat digestion)

Meat, poultry, fish, milk and milk products, nuts and seeds, oils, butter, margarine, salad dressing, candy


Six Basic Nutrients in Food (4)NUTRIENT FUNCTION SOURCES

Vitamins

Different vitamins perform various functions.Fat-soluble: absorbed and stored in the body e.g. A,D,E and K (exhibit1 p.95)

Water-soluble:Thiamine, V-B1, B2, B3, C

V-A: liver, deep yellow & dark green leafy vegeV-C: citrus fruits & juices, broccoli, strawberries,tomatoes, watermelonV-D: fish liver oils, sunlight


Six Basic Nutrients in Food (5)NUTRIENT FUNCTION SOURCES Minerals Building

materials & body regulatorsEnzymes & hormones: bodily functionSend nerve messages & contract muscles

Water-soluble vitamins



NUTRIENT FUNCTION SOURCES Water60 % of adult & 70% of baby’s body is water

•Serves as a solvent so other nutrients can be used by the body.•Transports waste from the body through the lungs, kidneys, and skin•Regulates body temp•Allows perspiration•Building material for cells•Body lubricant


MyPyramid.govUSDA

Grains

veges

Fruits

Oils

Dairy

product

Meat &

Beans

Calories

Ice Cream

Non-fat Milk

11Tuesday, May 19, 2009Meats and Beans, Dairy ProductsOils and fatsFruitsVegetablesGrains

Energy Balance Calculation

Energy Balance

Calorie or energyIntake from the diet

Calorie or energy expendedFrom physical activities

Discretional Calories


Sample “Nutrients Facts” Food Label

(1) Start Here

(2) Check Calories

(3) Limit these Nutriments

(4) Get Enough of

these Nutrients

(5) Footnote

(6) Quick GuideTo % DV__________

5% or less Is low

20% or moreIs high

FDAMeat & poultry are not required


Nutrition & Food Service Managers

• Menu Planning – Appealing & appetizing– Strategies for developing

healthy menu: • Offer lean meat and

meatless alternatives• Reduce sodium in

soups, sauces, and marinades

• Feature such low-fat and low-sugar foods as fruits and vegetables


Menu Planning (cont.)

• Reduce portion sizes or make half-portions available

• Offer fresh-fruit desserts, sugar-free beverages, unsweetened cereals, and baked items made with less sugar


Nutrition Concerns in Purchasing• Fresh vs. frozen, cooked, canned• Dairy milk products: fortified with

Vitamins A &D• Whole-grain cereals & bread • Dark chicken/turkey thigh & leg meat

has higher fact content than white breast meat

• Beef: lower-grade cuts contain less fat than higher-grade items

• Skim milk cheeses• Sodium-free soups and sauce bases


How Nutrients Can Be Lost in Food Storage & Preparation

Storage•FIFO•Package•Storage time •Temperature

Preparation•Cleaning & trimming•Oxidation•Light•Heat•Water•Misuse of ingredients

17Tuesday, May 19, 2009Use of baking soda:1) It acts to neutralize acids and break down proteins. This quality accounts for its usefulness as a tenderizer and a leaven. The most common practical use for baking soda is as a leavening agent in baking.

2) It is baking soda’s neutralizing action on acidic scent molecules that makes it an effective deodorizer. Added to the water when doing laundry, baking soda stabilizes the pH level, enhancing the detergent’s effectiveness.

3) Baking soda may also be added to swimming pool water to balance the pH and keep the water clear.

Standard Recipes & Food Servers

FOOD SERVERS:– What alternative can be suggested– Identify food preparation methods– How to identify guests’ needs and desires– How to describe items accurately– What guests typically say about our menu– What comments are made about items

they do or do not select

STANDARD RECIPES: the heart of quality control processes in food preparation


Contemporary Dietary Concerns

• Calories• Fats and

cholesterol• Sodium• Carbohydrates• Food allergies• Vegetarianism

Health

Longevity


Varieties of Vegetarianism• Vegan

– No foods of animal origin, including milk, cheese, and honey

• Lacto-vegetarianism– Dairy products in addition to a meatless diet, no

eggs• Ove-vegetarianism

– Eggs in addition to a meatless diet, no dairy products

• Lacto-ovo vegetarianism – Eggs and dairy products in addition to a

meatless diet


An example of airplane meal choices

Flight_________

Seat__________

SPECIAL MEAL

Meal 1 　 Meal 2

VGML西式素餐

AVML亚洲素餐

ORVG东方素餐

FPML水果餐

VLML可食奶蛋类西式素餐


Nutrition Review

22

• Importance of good nutrition• The six basic nutrients• The value of • Recommended Dietary Allowance

(RDA)- Dietary Reference Intake (DRI)

• MyPyramid program• Nutrition labeling


Carbohydrates, fats, proteins, vitamins, water, minerals

Meats and Beans, Dairy ProductsOils and fatsFruitsVegetablesGrains

Cha5 Nutrition

Education

Transcript of Cha5 Nutrition