Lesson 4 Nutrition

1. 22 Nutrition Questions

2. • Complex needs to
function and be
healthy.
• Large segment of
clientele requires it.
• Necessary in many
professional contexts.
2
Why understand nutrition?

3. Chemical compounds
that are present in
foods.
• Fulfill different functions:
• Supply energy for body
functions.
• Provide molecules to
build and replace cells.
• Regulate body
processes.
3
What are nutrients?

4. • Carbohydrates
• Fats
• Proteins
• Vitamins
• Minerals
• Water
4
Six nutrient categories:

5. A unit of
measurement of
energy.
• Amount of heat
needed to raise the
temperature of 1
kilogram water by
1°C.
• Used to measure how
much energy certain
foods supply.
5
What is a calorie?

6. Only carbohydrates, proteins, and fats can be used
by the body to supply energy.
• 1 gram carbohydrate supplies 4 calories.
• 1 gram protein supplies 4 calories.
• 1 gram fat supplies 9 calories.
6
Do all nutrients provide the
same energy?

7. • Foods with empty calories provide few nutrients
per calorie.
• Refined sugars and starches.
• High nutrient density foods provide many
nutrients per calorie.
• Fruits, vegetables, and whole grains.
7
Does all food bring equivalent nutrition?

8. Compounds that consist of carbon, hydrogen, and
oxygen atoms bound together in chains of
varying lengths.
• Sugars are simple carbohydrates.
• Starches are complex carbohydrates.
8
What are carbohydrates?

9. The body’s most accessible
source of food energy.
• The body uses carbohydrates
as energy first.
• One of the important
functions of carbohydrates is
to help the body burn fat
properly.
9
Do we need carbohydrates?

10. A group of carbohydrates that can neither be
absorbed nor used by the body.
• Soluble fiber absorbs water and forms a kind of gel.
• Insoluble fiber forms bulk in the intestines.
10
What is fiber?

11. • Fats supply energy to
the body in highly
concentrated form.
• Some fatty acids are
necessary for
regulating certain
body functions.
• Fats act as carriers of
fat-soluble vitamins.
• Vitamins A, D, E, and
K. 11
Do we need fats?

12. 12
Are all fats the same?

13. Saturated Fats are solid at room temperature.
• Major sources:
• Animal Products
• Solid Shortenings
• Tropical oils
• Carbon chain is fully saturated with Hydrogen
atoms
• Contribute significantly to heart disease and other
health problems.
13
What are saturated fats?

14. • Occur naturally in small amounts.
• Most are manufactured (hydrogenation).
• Give foods a longer shelf life, desirable taste and
texture.
• Limit the body’s ability to rid
itself of cholesterol.
14
What are trans fats?

15. • A fatty substance closely
linked with heart disease,
as it collects on artery walls
and blocks blood flow to
the heart and other vital
organs.
• It is found only in animal
products.
15
What is cholesterol?

16. The average adult needs 50 to 60
grams protein a day.
• Essential for growth, building body
tissues, basic body functions.
• Composed of amino acids
16
Do we need protein?

17. • Regulating body function.
• Supply no energy.
• Some vitamins must be present in
order for energy to be utilized in
the body.
• A lack of certain vitamins causes
deficiency diseases.
• Some are soluble in water
(eliminated), others in fats
(stored).
17
What are vitamins?

18. YES!!
• Metabolism and other cell functions
• Digestion
• Delivery of nutrients
• Removal of waste
• Temperature regulation
• Lubrication and cushioning of joints and tissues
18
Do we need water?

19. What is microbiota?
The ecological community of
commensal, symbiotic and
pathogenic microorganisms
that literally share our body
space.
19

20. What is digestion?
20

21. Can we get protein without meat?
21

22. What is a balanced diet?
22

23. Readings
• In your text book:
Pages 59 to 96
23

24. 24

25. • We must consume a varied diet that contains all the
essential nutrients.
• Additionally, we must limit our intake of foods that can
be harmful in large quantities.
25
The Balanced Diet

26. General recommendations for people who want to
remain healthy:
• Get adequate nutrients within calorie needs.
• Manage weight.
• Engage in physical activity.
• Select from the right food groups.
• Manage consumption of fats.
• Manage consumption of carbohydrates.
• Manage consumption of sodium and potassium.
• Manage consumption of alcoholic beverages.
26
The Balanced Diet

27. Professional cooks are making their foods more healthful
in several ways:
• Using less fat in cooking
• Cooking methods that require no added fat can be considered the
most healthful.
• Using unsaturated fats
• Try to substitute with monounsaturated fats.
• Emphasizing flavor
• Rely more on the natural flavors of foods and less on salt and
other additives.
• Using the freshest, highest-quality foods possible
• It is important to use high-quality natural ingredients at their peak
of flavor.
27
Cooking Healthful Meals

28. (… cont’d)
• Storing foods properly
• loss of nutrients can be slowed by proper storage
• Modifying portion sizes
• Smaller portions are likely to be more healthful
• Giving customers a healthful choice
• Offer a menu with a variety of foods
• Training the dining room staff
• Train dining room personnel to answer customers’
questions about the menu and to offer suggestions when
asked
28
Cooking Healthful Meals

29. (… cont’d)
• Using nutritional information
• Study the nutritional content of foods in order to plan
healthful menus
• Publications are available that list the nutritional content of
common food items
• Basic awareness of nutrition helps every professional
minimize the fat, cholesterol, and sodium in and maximize
the nutritional content and balance of the foods they serve
29
Cooking Healthful Meals

30. 30

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