1. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

2. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Healthy Cooking Chapter 23 On Cooking Labensky, Hause & Martel Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

3. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Healthy Cooking Chapter 23 On Cooking Labensky, Hause & Martel

4. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved additivesallergensamaranth bean flour buckwheat flour calorieflavonoidsflax Key Terms

5. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved hydrogenated fat metabolismmilletnutritionquinoa saturated fat sorghum trans fats unsaturated fat Key Terms

6. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.223.1 Learning Objectives Identify categories of nutrients and explain their importance in a healthy diet Identify the characteristics of a nutritious diet for healthy adults Describe diet-planning tools available to consumers and chefs After this lecture, you should be able to complete the following Learning Objectives 23.323.4 Understand the effects of storage and preparation techniques on the nutritional value of food

7. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.623.5 Learning Objectives Appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with healthy foods and dishes for special dietary needs Understand the range of vegetarian diets and use a variety of protein products as alternatives to meat, poultry, fish or dairy After this lecture, you should be able to complete the following Learning Objectives

8. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.1 Learning Objective Identify categories of nutrients & explain their importance in a healthy diet

9. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Nutrition The science that studies nutrients Calorie (kcal) Amount of heat required to raise 1000g of water 1°C 23.1 Categories of Nutrients in a Healthy Diet Six Categories of Nutrients Carbohydrates Lipids Protein Vitamins Minerals Water

10. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Learning Objective Identify the characteristics of a nutritious diet for healthy adults

11. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Essential Nutrients Provide calories needed in larger quantities Nonessential Nutrients Healthy bodies can make them in sufficient quantities

12. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Macronutrients Provide calories for energy Needed in large quantities

13. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Carbohydrates Simple Complex

14. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Dietary Fiber Soluble Insoluble

15. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Saturated fat Found mainly in animal products Unsaturated fat From plants and plant foods

16. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Hydrogenated fat Unsaturated, liquid fats, solid at room temp Trans fats Vegetable oils solidified through hydrogenation

17. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Proteins—Amino Acids Regulate balance of water, acids, and bases Move nutrients in and out of cells

18. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Micronutrients Vitamins & minerals Needed in smaller amounts

19. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Metabolism All chemical reactions and physical processes occurring in living cells

20. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Fat-soluble A, D, E, K Vitamins Regulate metabolism and normal growth and body function Water-soluble B, C

21. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Minerals Cannot be manufactured in the body Major minerals Trace minerals

22. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Water The human body is approximately 60% water Transports nutrients and wastes throughout the body

23. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.2 Characteristics of a Nutritious Adult Diet Phytochemicals May act as antioxidants Flavonoids Plant pigments that dissolve readily in water

24. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Learning Objective Describe diet- planning tools available to consumers and chefs 23.3 The Food Guide Pyramid 2005 Dietary Guidelines Nutrition Labeling 23.3 Available Diet-Planning Tools

25. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.3 Available Diet-Planning Tools Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) U.S. Department of the Interior U.S. Department of Health and Human Services (HHS) Federal Regulatory Agencies

26. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.3 Available Diet-Planning Tools American Heart Association American Cancer Society Centers of Disease Control and Prevention (CDC) National Institutes of Health (NIH) Health Organizations

27. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Learning Objective 23.4 Understand the effects of storage and preparation techniques on the nutritional value of food

28. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.4 Storage and Preparation Effects Long exposure to air Water loss in fruits and vegetable Riboflavin in milk products Storage

29. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.4 Storage and Preparation Effects Prepare as close to service time as possible Boiled vs. steamed or microwave Roasting & grilling vs. stewing and braising Preparation

30. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.5 Learning Objective Appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with healthy foods and dishes for special dietary needs

31. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.5 Ingredient Substitutes and Alternatives Replacement of one ingredient with another, presumably similar Ingredient Substitutions

32. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.5 Ingredient Substitutes and Alternatives Replacement of one ingredient with another of different characteristics Ingredient Alternatives

33. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.5 Ingredient Substitutes and Alternatives Salt Sugars Fats Dairy Eggs Commonly Substituted Ingredients

34. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.5 Ingredient Substitutes and Alternatives Allergens Substances that cause allergic reactions Additives Substances added to prevent spoilage or improve product

35. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.5 Ingredient Substitutes and Alternatives Gluten Substitutes and Alternatives Millet Resembles corn, primarily used for animal feed Amaranth Seeds of an annual herb plant Millet and Amaranth Flours Buckwheat flour Dark, nutty- tasting tiny oval flour Bean flour Cooked, dried beans ground to a powder

36. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.5 Ingredient Substitutes and Alternatives Gluten Substitutes and Alternatives Quinoa Spherical seeds of a plant native to S. America

37. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.5 Ingredient Substitutes and Alternatives Gluten Substitutes and Alternatives Flax Linseed, rich in omega-3 Sorghum Resembles corn, primarily used for animal feed

38. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.5 Ingredient Substitutes and Alternatives No more than 1000 calories 15 to 25% from protein 45 to 65% from carbohydrates 20 to 35% from fat Sample Healthy Restaurant Menu Should offer 8-12 grams fiber No more than 1000 Mg salt 1 to 1 ½ cups fresh vegetables

39. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.6 Learning Objective Understand the range of vegetarian diets and use a variety of protein products as alternatives to meat, poultry, fish or dairy Vegan Raw foodist Fruitarian Ovo-vegetarian Ovo-lacto- vegetarian Lacto-vegetarian 23.6 Vegetarian Diets & Protein Alternatives

40. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.6 Vegetarian Diets & Protein Alternatives Soybean-Based Products Soy “milk” Tofu or bean curds Silken tofu Miso Tempeh Textured soy protein Red Miso White Miso

41. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.6 Vegetarian Diets & Protein Alternatives Other Popular Vegetarian Ingredients Seitan Grain beverages Analogous foods

42. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.223.1 Chapter Summary Identify categories of nutrients and explain their importance in a healthy diet Identify the characteristics of a nutritious diet for healthy adults Describe diet-planning tools available to consumers and chefs 23.323.4 Understand the effects of storage and preparation techniques on the nutritional value of food

43. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 23.623.5 Chapter Summary Appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with healthy foods and dishes for special dietary needs Understand the range of vegetarian diets and use a variety of protein products as alternatives to meat, poultry, fish or dairy

44. .33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Healthy Cooking Chapter 23 On Cooking Labensky, Hause & Martel END