1. Chapter 2
Nutrition

2. The Importance of Nutrition
People need certain nutrients on a regular basis to maintain _________ and _________________________.
Nutrition is the study of …………………………………..
__________________are components of food that are needed for the body to function.
Restaurant and foodservice professionals need to understand ………………………………………………..
Restaurants are now offering …………………………………………………………
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Chapter 2 | Nutrition

3. Nutrients 6 basic nutrients 1. 2. 3. 4. 5. 6.
If one nutrient is missing in a day, ……………………………………………………..

4. Nutrients (cont.) _____: promotes digestive health and regularity
Found in _____food (……………………………………………..)
Phytochemicals: chemicals that aid the body in ___________ or ____________ diseases
Can be identified by the _____________of food (anthocyanins in blueberries)
Eating lots of ___________ produce can ensure plenty of phytochemicals

5. Nutrients: Carbohydrates
Carbohydrates are the body’s main ____________ source.
Simple carbohydrates:
contain ___ or _____sugars
digested and absorbed ………………………………………..
_________________: the primary source of energy for the body; only source for the _____________.
_________________ are special chemical messengers made by bodies that regulate different body functions.
insulin: hormone produced in ___________, allows _________(blood sugar) to travel around body, aids in _________________
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Chapter 2 | Nutrition

6. Complex carbs
Complex carbohydrates contains _____________________________________
Provides ___________________source of energy
Take _____________ to digest than simple carbs
Found in _____________________________
Fiber is found only in _________food, can’t be ________
Soluble fiber: dissolves in _________; makes you feel full for a longer time
Insoluble fiber: doesn’t dissolve in water; ______________________________________

7. Nutrients: Lipids/fats
Lipids is another word for ______.
Fats are solid at _______________ and mostly come from ___________________.
Oils are _____________ at room temperature.
Fats and oils: 1. 2. 3. 4.
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Chapter 2 | Nutrition

8. Fats cont.
Essential fatty acids (3 kinds): are ________________ of fats
Saturated: ___________________________
Polyunsaturated: ______________________
Monounsaturated: same as polyunsat.
______________ is a chemical process that causes unsaturated fats to spoil.
Cholesterol is a white, waxy substance; made in the _______ and found in ________products; not necessary to eat more than body makes
_____________________are the result of taking a liquid fat and making it solid by hydrogenation
Hydrogenation: makes foods _______________________

9. Nutrients: Proteins
Proteins: supply _______and needed to build _____________________________
___________________: building blocks of proteins
Essential AA: 9 AA that have to be _____________________(not made by body)
Complete proteins: contain all the _________________________________________
Incomplete proteins lack one or more of the ________________________________________
Complementary proteins are two or more incomplete protein sources ___________________________________________________)
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Chapter 2 | Nutrition

10. Energy breakdown One gram of carbohydrates = ____ calories
One gram of protein = _____calories
One gram of fat = ______ calories

11. Nutrients: Vitamins and Minerals
Vitamins and minerals help _______________________work properly (do not provide _________for body); needed in ______ amounts
Vitamins:
Water soluble vitamins: _____ and _____
_____ and _________ grain products
can be washed away by ____ or ______
Fat soluble vitamins: ___ ____ ____ ____
food containing ____
stored in _____ and body ____
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Chapter 2 | Nutrition

12. Minerals
Minerals are classified as major or trace, according to how __________________________________
Major minerals:
___________ , ___________(strong bones and teeth)
___________, ____________(body’s water balance)
Trace minerals:
___________________________
__________ is needed for replenishing red blood cells

13. Nutrients: Water
About _____ to ____% of the human body is water by weight.
Water has many important roles:
Helps with ____________________________________
Helps with the elimination of wastes through the ___________________________________
Distributing _________ throughout the body and allowing heat to be released through the skin by evaporation (________).
______________ joints
_____________ body tissues.
The human body can live a long time without many other nutrients, but only _________________without water.
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Chapter 2 | Nutrition

14. The Digestive System
____________ is the process of breaking down food into its simplest parts so that it can be absorbed:
Digestion begins in the ___________.
The teeth grind food into smaller pieces and mix it with _______.
After you swallow food, the stomach breaks it down with the aid of _______ and _____, turning it into a fluid called chyme.
The chyme moves to the _____________, where the majority of digestion and absorption of nutrients occurs.
As the digestive system sends the nutrients to parts of the body to be used, the wastes of digestion are sent to the ___________
The large intestine absorbs water and stores feces for elimination through the _________ and _________.
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Chapter 2 | Nutrition

15. Food Additives
A food additive is a chemical substance or combination of substances present in _______________________________________________.
Many additives occur ____________or are extracted from food. Others are ____________ but chemically identical to natural substances (ascorbic acid = ___________)
All food additives are carefully regulated by the _______________________________
Additives help keep food ___________________________________________
Without additives, many food items would be less __________________________________________
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Chapter 2 | Nutrition

16. A Healthy Diet
__________________________________are daily nutrient standards established by the U.S. government.
A _________is a person who consumes no meat, fish, or poultry products:
Lacto-vegetarians consume vegetarian items plus _______
Lacto-ovo-vegetarians consume vegetarian items plus _________products and _________.
vegans follows the strictest diet of all and will consume no ______________________________________________
vegans consume only ________________________________________________
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Chapter 2 | Nutrition

17. A Healthy Diet (cont.)
Malnutrition is a condition that occurs when a body does not get enough _______________.
Overweight or obese has a weight that is greater than what is generally considered healthy (________ of U.S. children and teens are obese)
_______________: bones gradually lose their minerals and become weak and fragile (lack of _______ and vitamin ______)
_______________: lack of iron in a person’s blood.
Cardiovascular diseases: affect the _____and __________; # 1 killer in US (__________________________________)
______________: the body cannot regulate blood sugar properly. 
To reduce the risk of cancer, eat a diet rich in __________________________________________________
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Chapter 2 | Nutrition

18. Food-Preparation Techniques
Healthy menus require techniques that keep as many ______________ as possible.
Purchasing ________________products is the first step toward providing nutritious meals.
Store food asap in dry storage (__________degrees)
When preparing vegetables, _________ them quickly and thoroughly (don’t let _______ or _________ excessively)
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Chapter 2 | Nutrition

19. Food-Preparation Techniques (cont.)
When cooking food, the _______ the temperature and the ________ the cooking period, the less the nutrient loss.
Be careful not to __________ grains (rice), which can affect _____________content.
Meat loses ________ and _______ when overcooked
Cook meat in __________to get iron in diet
Food should be cooked only as much as necessary and served ________________________
__________ breaks down nutrient
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Chapter 2 | Nutrition

20. Making Menus More Healthful
_________________means controlling the quantity of particular foods by using appropriately sized servings.
Healthy cooking can also be about adding healthful ingredients (______________________________)
Modify recipes to be lower in ___________________
Use __________________ in place of butter
Use ___________instead of egg (reduces cholesterol)
Meat modifications:
choose _________fat meat cuts (loin)
trim ___________fat
for poultry, choose ______ meat instead of dark
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Chapter 2 | Nutrition

21. Reducing Excessive Fats
Saturated fats (_____________________) and trans fats (_________________) can be reduced by using less
For food items that can’t be changed, limit the ___________ with which they are eaten or _________ the portion size that is served.
When making substitutions, remember the role that fat plays in the food item. Not all fats can be ______________________________________
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Chapter 2 | Nutrition

22. Types of Produce (From a Grower’s Point of View)
Some customers may want to know how the food was produced before it got to the restaurant
_____________: produced without pesticides or fertilizers
Genetically modified organisms (GMOs) are plants or animals whose ________makeup has been altered to:
Better resistance to __________
Able to withstand extreme ______
Better _________
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Chapter 2 | Nutrition