1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 2 Nutrition

2. The Importance of Nutrition  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 ………………………………………………………… 2 People need certain nutrients on a regular basis to maintain _________ and _________________________. 2.1 Chapter 2 | Nutrition

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

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 4

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 _________________ 5 2.1 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; ______________________________________ 6

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. 7 2.1 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 _______________________ 8

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 ___________________________________________________) 9 2.1 Chapter 2 | Nutrition

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

11. Nutrients: Vitamins and Minerals  Vitamins:  Water soluble vitamins: _____ and _____ _____ and _________ grain products can be washed away by ____ or ______  Fat soluble vitamins: ___ ____ ____ ____ food containing ____ stored in _____ and body ____ 11 Vitamins and minerals help _______________________work properly (do not provide _________for body); needed in ______ amounts 2.1 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 12

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. 13 2.1 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 _________. 14 2.1 Chapter 2 | Nutrition

15. Food Additives  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 __________________________________________ 15 A food additive is a chemical substance or combination of substances present in _______________________________________________. 2.1 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 ________________________________________________ 16 2.1 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 __________________________________________________ 17 2.1 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) 18 2.2 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 19 2.2 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 20 2.2 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 ______________________________________ 21 2.2 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 _________ 22 2.2 Chapter 2 | Nutrition