1. Stratford Chefs School Nutrition Course – Week 11

2. 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

3. Key Concepts from Week 10 Glycemic Index Lactose Intolerance Diabetes Vitamins

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

5. Mineral Categories Major Minerals Trace Minerals

6. Group 6 Ian, Ryan, Vince and Braedon

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

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

9. Calcium Major mineral in? Building bones Maintaining bones Bone loss

10. Group 8 Cody, Sage, Justine and Dave

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

12. Sodium Continued How do we know how much sodium is in the foods we eat? http://www.sodium101.ca/

13. 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.

14. 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

15. Guidelines for safe supplementation Page 218-219

16. 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

17. 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.

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

19. Test #3 – Review Covers week 8-11 + 3 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

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