NUTRITIONAL MENU DESIGN

1. CHAPTER 3: NUTRITION AND MENU
PLANNING

2. Nutrition
Variety
Contrast
Color
Eye Appealing
Balance

3. Nutrition Basic
• Is a study of how food is used by the body.
• Food is composed of nutrients, which are
chemical compounds needed for survival.
• Some cannot be made in the body must be
supply by food and supplements. Examples of
essentials nutrients are minerals.

4. • The six major nutrients groups are:
–Protein
–Carbohydrates
–Fats
–Vitamins
–Minerals
–Water

5. Protein
• Provide calories
• Synthesize new body tissue during growth
• Replace worn out cells
• Forming hormones, enzymes and antibodies
that required to perform body process
• Maintain immunity to disease

6. Carbohydrates
• Included sugar, starches and fiber
• Energy source for the body, particularly the
nervous system
• Helps to regulate the movement of food
through the digestive tract.

7. Fats
• Very concentrated energy source, which provide more than
twice as many calories as an equal amount of protein and
carbo.
• Some fats are saturated, chemical structure contains the
maximum number of hydrogen atoms. Fats are solid, found in
animals products.
• Unsaturated fat – fewer hydrogen atom, liquid a room
temperature
• Chemical structure known as double bond
– One Double bond – monounsaturated fat
– Two or more double bond – polyunsaturated fat
• Common used - olive oil, corn, soybean, sunflower oils
• Unsaturated can be turned into saturated by process called
hydrogenation.

8. Vitamins
• Chemical compounds that involves in various
metabolic reactions in body.
• Divided into 2 groups
– Fat soluble vitamins: vitamins A,D, E and K
– Water soluble vitamins : B vitamins and vitamin C

9. Minerals
• Crystalline chemical elements that comprises about
4 % of a person’s weight.

10. Water
• Water dissolves and transports nutrients into,
throughout and from the body.
• Regulate body temperature, lubricates joints
• Involves in chemical reactions
• Helps cells retain their shape.

11. Food Guide Pyramid

12. phytochemicals
• Are non-nutrient compound made by plants.
• Antioxidant properties helps reduce cancers
• Diet rich in fruits, vegetables, dry bean and grain
may reduce risk of heart disease and hypertension.

13. Dietary Guidelines
• Adequate nutrients within calories needs
• Weight management
• Physical activity
• Food groups to encourage
• Fats
• Carbohydrates
• Sodium and potassium
• Alcoholic beverages
• Food safety

14. Adequate nutrients within calories needs
• Consume variety of nutrient dense foods &
beverages within and among basic food groups
• Meet recommended intakes within energy needs
by adopting a balanced eating pattern.

15. Weight management
• To maintain body weight in a healthy range
• Balance calories from foods & beverages with
calories expended
• To prevent gradual weight gain over time, make
small decreases in food & beverages calories
• Increase physical activity

16. Physical activity
• Engage regular physical activity & reduce sedentary activities to
promote health, psychological well-being and healthy body
weight
– To reduce risk of chronic disease in adulthood: engage at
least 30 minutes of moderate intensity
– Greater health benefits can be obtained by engaging in
physical activity of more vigorous intensity or longer
duration.
– To help manage body weight and prevent gradual, unhealthy
body weight gain n adulthood : engage 60 minutes
moderate to vigorous intensity activity.
– To sustain weight loss in adulthood: participate in at least 60
to 90 minutes of daily moderate intensity physical activity
while not exceeding caloric intake requirements.