Stratford Chefs School Nutrition Course – Week 11

Today’s Topics – Week 11 Key Concepts from Week 10 Minerals –Classification –Role in the body Supplements Functional Foods Nutraceuticals Test #3 review Assignment : Healthy Cooking Project assigned today. Due : High Fibre Assignment

Key Concepts from Week 10 Glycemic Index Lactose Intolerance Diabetes Vitamins

Minerals Function –Electrolytes –Body pH balance –Conduct nerve impulses –Involved in muscle contractions –Structure to body

Mineral Categories Major Minerals Trace Minerals

Group 6 Ian, Ryan, Vince and Braedon

Iron Essential part of … Iron absorption Concern for? Page 216

Group 7 Lydia, Alex S, Paul A, and Jeff O

Calcium Major mineral in? Building bones Maintaining bones Bone loss

Group 8 Cody, Sage, Justine and Dave

Sodium Main source in our diet is ? Important for Kidneys regulate sodium Our need

Sodium Continued How do we know how much sodium is in the foods we eat?

How to cut you sodium intake –Eat more fresh and fewer processed foods –Read food labels –Reduce salt from recipes whenever possible –Limit high sodium condiments such as soy sauce, ketchup –Use other herbs, spices and flavourings.

Food vs. Supplement Aim to get most through food Food contains safe amounts Most studies showing benefits of vitamins done with food not supplements Food provides benefical substances in addition to nutrients Times when supplements are/may be necessary

Guidelines for safe supplementation Page

Phytochemicals Chemicals naturally found in plants NOT nutrients Affect taste, colour and flavour in food Some known functions –Antioxidants –Modify DNA reproduction –Alter enzymes production

Functional Foods Offer additional health benefits Contain bioactive compound –in or from a plant, animal or marine source. –The bioactive compounds can be added to food.

Nutraceutical Compound of functional foods isolated –Often in a pill form Fish oil capsules Soy isoflavones pills

Test #3 – Review Covers week bonus questions from week 12 Week 8 – evaluating nutrition information & food labels Week 9 - carbohydrates Week 10 – glycemic index, diabetes, & vitamins Week 11- minerals, functional foods & nutraceuticals

Cooking to Preserve Vitamins Strategy for cooking –Use moderate temperatures –In or over a small amount of water –For a short period of time