1. 1 FRMCA Level 2, Chapter 2 Nutrition 2015 Summer Institutes Level 2

2. 2 Session Objectives Explain why nutrition is important to the foodservice industry. List the six basic types of nutrients found in food. Describe how phytochemicals and fiber function in the body. Name the types of carbohydrates and fats and describe their function in the body. Identify food sources of carbohydrates and fats.

3. 3 Session Objectives continued Describe cholesterol and identify its food sources. Describe the makeup of proteins and their function in the body. Identify food sources of proteins. List the functions of vitamins, minerals, and water in the body. Identify food sources of vitamins, minerals, and water. Explain what food additives are and how they function in food.

4. 4 Session Objectives continued Explain the role of digestion in nutrition and health. List and describe techniques for food preparation that preserve nutrients. Suggest ways to make menus and recipes more healthful. Suggest healthful substitutes for high-fat items. List and define recent developments in food production affecting nutrition.

5. 5 The Importance of Nutrition When restaurant and foodservice professionals understand how to combine nutrition science and culinary arts, they are able to provide food that is both delicious and healthful. Nutrition: Study of the nutrients in food and how they nourish the body Nutrients: Components of food that are needed for the body to function

6. 6 Nutrients Nutrients, phytochemicals, and fiber are important to the body. Six basic categories of nutrients are important to the body: –Carbohydrates –Lipids (fats) –Proteins –Vitamins –Minerals –Water 2.1

7. 7 Nutrients continued Fiber is a nondigestible carbohydrate that promotes digestive health and regularity Phytochemicals aid the body in fighting or preventing disease. –They are identified by the pigment they provide to certain types of food.

8. 8 Starch, sugar, and fiber are the main sources of carbohydrates. Carbohydrates are the body’s main energy source. They help the body use protein and fat efficiently. Carbohydrates 2.1

9. 9 Carbohydrates continued Simple carbohydrates: Examples include oranges and soft drinks Contain one or two sugars Are digested and absorbed quickly Provide a short burst of energy Glucose is a very important simple sugar. It is the body’s primary source of energy. Hormones are chemical messengers that regulate various body functions. –The hormone insulin allows glucose to travel through the body for energy use.

10. 10 Carbohydrates continued Complex carbohydrates are plant-based foods, such as, grains, legumes, and vegetables. They contain long chains that include many glucose molecules. They also provide a long-lasting source of energy 2.1

11. 11 Fiber Fiber is found only in plant food. It is the part of the plant that cannot be digested by people. Soluble fiber: –Dissolves in water –Creates a feeling of fullness for longer periods of time –Slows down the release of sugar in the blood –Lowers cholesterol Insoluble fiber: –Does not dissolves in water –Acts like a stiff broom to clean and scrub the digestive tract 2.1

12. 12 Lipids are a group of molecules that include fats, oils, waxes, steroids, and other compounds. Fat is an essential nutrient with many functions. Fats are solid at room temperature and often come from animals. Oils are liquid at room temperature. Lipids 2.1

13. 13 Lipids continued Essential fatty acids are required for good nutrition. Cholesterol is a white, waxy substance that helps the body carry out its many processes. Trans fatty acids are the result of taking a liquid fat and making it solid. –Hydrogenation of fats alters their physical properties and helps they stay fresh longer. 2.1

14. 14 Lipids continued Sources of Fat and Cholesterol Saturated FatMeat, poultry, fish, dairy products, butter, lard, palm oil, palm kernel oil, coconut oil Monounsaturated FatOlive, canola, peanut, avocado, and nut oil Polyunsaturated FatSafflower, sunflower, soybean, corn, cottonseed, sesame oils, and fish oils CholesterolEgg yolk, whole milk, cheeses, cream, ice cream, butter, meat, poultry, fish, some shellfish, and organ meats such as liver, brains, kidneys, and tongue 2.1

15. 15 Proteins supply energy to the body. They are needed to build new cells and repair injured ones. Meat Eggs Cheese and milk Beans Nuts Legumes Vegetables Grains Proteins 2.1

16. 16 Proteins continued Amino acids are chemical compounds that supply the body with nitrogen for growth and maintenance of the body, maintain body fluid levels, and act as transporters. Complete proteins contain all the essential amino acids in the appropriate amounts. –Examples include eggs, meat, poultry, fish, and dairy products. Incomplete proteins lack one or more of the essential amino acids. Complementary proteins are two or more incomplete protein sources that together provide adequate amounts of all the essential amino acids. –Examples include a peanut butter sandwich, macaroni and cheese, tofu with rice, and beans and tortillas.

17. 17 Vitamins are chemical compounds found in food. They regulate metabolic processes, such as digestion and the absorption of nutrients Water-soluble vitamins include vitamins C and B, oranges, and grapefruit. Fat soluble vitamins include vitamins A, D, E, and K, and food containing fat. Vitamins 2.1

18. 18 Minerals Minerals are elements found on the periodic table and are naturally occurring in the earth. They include calcium, phosphorus, potassium, sodium, and magnesium. They are classified as major or trace, according to how much is needed in the diet. Minerals are part of the body structure and are required for bodily functions. 2.1

19. 19 Water Water is an essential nutrient. About 55 to 65 percent of the human body is water by weight. Cells, tissues, and organs need water to function. Water aids in the digestion, absorption, and transportation of nutrients. It helps the elimination of wastes through the kidneys, colon, and lungs. 2.1

20. 20 Water continued Distributes heat throughout the body and allows heat to be released through the skin by evaporation (sweating). Lubricates joints and cushions body tissues. The human body can live a long time without many other nutrients, but only a few days without water.

21. 21 Digestion: The process of breaking down food into its simplest parts so it can be absorbed Digestion begins in the mouth. The teeth grind food into smaller pieces and mix it with saliva. The Digestive System 2.1

22. 22 After food is swallowed, the stomach breaks it down with the aid of enzymes and acids, turning it into a fluid called chyme. The chyme moves to the small intestine, where the majority of digestion and absorption of nutrients occurs. The Digestive System continued 2.1

23. 23 As the digestive system sends the nutrients to parts of the body to be used, the wastes of digestion are sent to the large intestine. The large intestine absorbs water and stores feces for elimination through the colon and anus. The Digestive System continued

24. 24 Food Additives Food additives are chemical substances, or combinations of substances, present in food as a result of processing, production, or packaging. Many additives occur naturally or are extracted from food. Others are synthetic but chemically identical to natural substances. Additives are carefully regulated by the Food and Drug Administration. They improve flavor, color, and texture. They retain nutritional value and prevent spoilage. 2.1

25. 25 Food-Preparation Techniques Healthy menus require techniques that keep as many nutrients as possible. Keeping food safe throughout the flow of preparation helps to preserve nutrients. Purchasing high-quality products is the first step toward providing nutritious meals. Long storage times and warm temperatures can be damaging to both safety and nutritional value. 2.2

26. 26 Food-Preparation Techniques continued The best ways to prevent deterioration are to maintain a low inventory of food products and to use a quick-turnaround system. When preparing vegetables, wash them quickly and thoroughly. When cooking food, lower temperatures and shorter cooking periods result in less nutrient loss. Overwashing grains can affect vitamin content. The starch in food items such as rice, yucca, grains, and dry beans must be cooked to gelatinize and make their nutrients available to the body. 2.2

27. 27 Meat, fish, and poultry are best and most healthful when served close to the time they are cooked. Fruits and vegetables should be served raw when appropriate. Managing time and temperature are keys to cooking and serving nutritious food. Food-Preparation Techniques continued

28. 28 Portion control means controlling the quantity of particular foods by using appropriately-sized servings. Healthy cooking can also be about adding healthful ingredients. After understanding the purpose of the ingredients, begin to modify recipes to be lower in fat, sugar, and salt. Making Menus More Healthful 2.2

29. 29 Making Menus More Healthful continued Much culinary creativity and experimentation comes in the soup, sauce, and gravy categories. When making modifications, remember to keep flavor in mind at all times. Be creative and use modifications as an opportunity to make food memorable.

30. 30 Replace fried garnishes with slices of vegetables or greens. Saturated fats like butter, lard, and tropical oils, and trans fats like margarine and shortening can be reduced by using less and replacing them with alternative products. Using high-quality lean meat is a good strategy for replacing the large amounts of fat found in prime cuts. Reducing Excessive Fats 2.2

31. 31 Reducing Excessive Fats continued For food items that can’t be changed, limit the frequency with which they are eaten, or decrease the portion size that is served. When making substitutions, remember the purpose for the substitution and the role that fat plays in the food item. Not all fats can be reduced, removed, or replaced. –When using fat-free items, such as cottage cheese, in baking, add a starch to protect the proteins from curdling. –Fat in a pie crust makes it flaky. Reducing or changing the fat changes the nature of the dessert.

32. 32 Developments in Food Production Organic products have not been treated with pesticides or synthetic pesticides. Animals don’t receive antibiotics or growth hormones. Genetically modified organisms (GMOs) are plants or animals whose genetic makeup has been altered. –From a nutritional standpoint, genetically modified food products do not differ much from unmodified food products. Bovine Growth Hormone (BGH) is used in dairy cows to increase milk production. –Can the hormone be passed to people and possibly cause harm? 2.2

33. 33 Developments in Food Production continued Bacteria resistant to antibiotics –Does eating animals treated with antibiotics affect human resistance? Sick animals –Will using the bones of ill animals in animal feed cause other animals to get the same disease? 2.2