2. The Importance of Nutrition
People need certain nutrients on a regular basis to maintain health and
prevent disease.
Nutrition is the study of the nutrients in food and how
they nourish the body.
Nutrients are components of food that are needed for the
body to function.
Restaurant and foodservice professionals need to
understand the nutritional needs of their customers.
When restaurant and foodservice professionals
understand how to combine nutrition science and culinary
arts, they are able to provide food that is both delicious
and healthful.
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3. 3
INTRODUCTION
• Nutrition, nourishment, or aliment refers to the
nurturing of our body to keep it healthy and
functioning as it is supposed to do. Nature has
provided a variety of foods for man to consume and
be healthy. We consume food for maintenance of
health, growth and to develop greater resistance
against infections.
• Nutrition as a science was found by Lavoiser (the
father of chemistry and also the father of nutrition)
towards the end of 18nth century.
• The science of nutrition is one of the youngest of the
sciences.
4. DEFINITIONS
FOOD: Food is the material consisting essentially of
protein, carbohydrate, and fat used in the body of an
organism to sustain growth, repair, and vital
processes and to furnish energy; also: such material
together with supplementary substances (as
minerals, vitamins, and condiments)
NUTRITION: Nutrition is an art and also a
science. Nutrition is defined as “the science of
foods, the nutrients and other substances, they are
in action, interaction and balancing in relation to
health and disease.”
5. HEALTH: Health is a state of complete physical,
mental, and social well-being and not merely
the absence of disease or infirmity. – World
Health Organization
6. RELATION BETWEEN NUTRITION AND HEALTH
1. Achievement of optimal growth and development, reflecting the full expression of
one’ s genetic potential.
2. Maintenance of the structural integrity and functional efficiency of body tissues
necessary for an active and productive use.
3. Mental well-being
4. Ability to withstand the inevitable process of aging (Ageing is inevitable, but we
may soon treat it like any other disease. IT HAPPENS to everyone who lives
long enough, gradually at first and then suddenly. ) with minimal disability and
functional impairment.
5. Ability to combat diseases such as
a. resisting infections (immunocompetence)
b. preventing the onset of degenerative diseases (nutrients influencing and regulating
gene activity, both directly and indirectly, paves the way for personalized nutrition
that plays a key role in the prevention and treatment of chronic degenerative
diseases.)
c. resisting the effect of environmental toxins/ pollutants (fungi, algae, plants, or
bacteria )
7. FUNCTIONS OF FOOD AND NUTRITION
1. Good Nutrition Provides Energy
2. Good Nutrition Provides Raw Materials
3. The "Little Helpers"
4. Good Nutrition Means Good Health
5. Prevention of Infections
6. Body development and maintenance
7. Nourishing and caring
8. Social functions of food
9. Psychological functions of food
8. importance of nutrition in food
Nutrition is a critical part of health and
development. Better nutrition is related to
improved infant, child and maternal health,
stronger immune systems, safer pregnancy and
childbirth, lower risk of non-communicable
diseases (such as diabetes and cardiovascular
disease), and longevity. Healthy children learn
better.
9. The Importance of Nutrition
People need certain nutrients on a regular basis to maintain health and
prevent disease.
Nutrition is the study of the nutrients in food and how
they nourish the body.
Nutrients are components of food that are needed for the
body to function.
Restaurant and foodservice professionals need to
understand the nutritional needs of their customers.
When restaurant and foodservice professionals
understand how to combine nutrition science and culinary
arts, they are able to provide food that is both delicious
and healthful.
9
15. Nutrients and their Sources
There are seven main classes of nutrients that
the body needs. These are carbohydrates,
proteins, fats, vitamins, minerals, fibre and water.
It is important that everyone consumes these
seven nutrients on a daily basis to help them
build their bodies and maintain their health.
Deficiencies, excesses and imbalances in diet
can produce negative impacts on health, which
may lead to diseases.
16. Classification of essential nutrients
Based on the amount of the nutrients that each person needs to
consume on a daily basis, these nutrients are categorised into two
groups. These are macronutrients, which should be consumed in
fairly large amounts, and micronutrients, which are only required in
small amounts.
Macronutrients
‘Macro’ means large; as their name suggests these are nutrients
which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water. These
substances are needed for the supply of energy and growth,
for metabolism and other body functions.
17. Metabolism means the process involved in the
generation of energy and all the ‘building blocks’
required to maintain the body and its functions.
Macronutrients provide a lot of calories but the
amount of calories provided varies, depending on
the food source. For example, each gram of
carbohydrate or protein provides four calories,
while fat provides nine calories for each gram.
18. Micronutrients
As their name indicates (‘micro’ means
small) micronutrients are substances which people
need in their diet in only small amounts. These include
minerals and vitamins.
Although most foods are mixtures of nutrients, many
of them contain a lot of one nutrient and a little of the
other nutrients. Foods are often grouped according to
the nutrient that they contain in abundance
19. Nutrients: Carbohydrates
Carbohydrates are the body’s main-energy source. They
help the body use protein and fat efficiently.
Simple carbohydrates contain one or two sugars. They are
digested and absorbed quickly and provide a short burst of
energy:
Glucose is a very important simple sugar. It is the primary
source of energy.
Hormones are special chemical messengers made by bodies
that regulate different body functions.
Complex carbohydrates contain long chains that include
many glucose molecules.
Fiber is found only in plant food, along with starch and sugar.
It is the part of the plant that cannot be digested by people.
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20. starch, a white, granular, organic
chemical that is produced by all
green plants. Starch is a soft,
white, tasteless powder that is
insoluble in cold water, alcohol,
or other solvents. he basic
chemical formula of the starch
molecule is (C6H10O5)n
21. Nutrients: Lipids
Lipids is another word for fat. Lipids are a group of
molecules that include fats, oils, waxes, steroids, and
other compounds:
Fat is an essential nutrient with many functions.
Fats are solid at room temperature and often come from animals.
Oils are liquid at room temperature.
Essential fatty acids are required for good nutrition.
Oxidation is a chemical process that causes unsaturated fats to
spoil.
Cholesterol is a white, waxy substance that helps the body
carry out its many processes.
Trans fatty acids are the result of taking a liquid fat and making
it solid.
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24. The skin contains the vitamin D precursor molecule: 7-
dehydrocholesterol. Under exposure to ultraviolet rays the precursor is
converted into cholecalciferol.
Bile acids are a large family of molecules that have a steroidal structure and
are synthesized from cholesterol in the liver and actively secreted along with
cholesterol and phospholipids into the bile. Aids in the digestion of fat via
fat emulsification.
Absorption of fat and fat-soluble vitamins.
Excretion of bilirubin and excess cholesterol.
Provides an alkaline fluid in the duodenum to neutralize the acidic pH of
the chyme that comes from the stomach.
25.
26. “Oxidation” is a process which involves loss of
electrons".
The electrons all run towards the oxygen as fast
as they can. When they do this, they create a
current that completes the chemical reactions
that give our cells the energy they need to do
stuff . This is the reason we need to inhale
oxygen all the time.
27. Nutrients: Proteins
Proteins are another class of nutrients that supply
energy to the body. They are needed to build new cells
and repair injured ones.
Amino acids are chemical compounds that have special
functions in the body:
Complete proteins are called complete because they contain all
the essential amino acids in the right amount.
Incomplete proteins lack one or more of the essential amino
acids.
Complementary proteins are two or more incomplete protein
sources that together provide adequate amounts of all the
essential amino acids.
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28. Nutrients: Vitamins
and Minerals
Vitamins and minerals help in growth, reproduction, and the operation
and maintenance of the body.
Without the right amounts of vitamins and minerals, people may
become deficient and develop deficiency-related diseases.
Vitamins are chemical compounds found in food. They’re
needed for regulating metabolic processes, such as digestion,
and the absorption of nutrients.
Minerals are classified as major or trace, according to how much
is needed in the diet.
Some examples of major minerals are calcium, phosphorus,
potassium, sodium, and magnesium.
Even though some minerals are needed in very tiny amounts,
getting the right amount is important to good health.
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29. Nutrients: Water
Water is an essential nutrient. It is essential to all forms of life.
About 55 to 65 percent of the human body is water by weight.
Cells, tissues, and organs need water to function.
Water has many important roles:
Helping with the digestion, absorption, and transportation of
nutrients.
Helping with the elimination of wastes through the kidneys, colon,
and lungs.
Distributing heat throughout the body and allowing heat to be
released through the skin by evaporation (sweating).
Lubricating joints and cushioning body tissues.
The human body can live a long time without many other
nutrients, but only a few days without water.
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30. The Digestive System
Digestion is the process of breaking down food into its
simplest parts so that it can be absorbed:
Digestion begins in the mouth.
The teeth grind food into smaller pieces and mix it with saliva.
After you swallow food, the stomach breaks it down with the aid
of enzymes and acids, turning it into a fluid called chyme.
The chyme moves to the small intestine, 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 large
intestine.
The large intestine absorbs water and stores feces for
elimination through the colon and anus.
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31. Food Additives
A food additive is a chemical substance or combination of substances present
in food as a result of processing, production, or packaging.
Many additives occur naturally or are extracted from food. Others are
synthetic but chemically identical to natural substances.
All food additives are carefully regulated by the Food and Drug
Administration.
Additives help keep food wholesome and appealing during transport to
markets.
Without additives, many food items would be less attractive, less flavorful,
less nutritious, more likely to spoil, and more costly.
Food additives are chemical substances added to foods to improve flavour, texture,
colour, appearance and consistency, or as preservatives during manufacturing or
processing. Herbs, spices, hops, salt, yeast, water, air and protein hydrolysates are
excluded from this definition. Vitamin C, or ascorbic acid, (300) is extracted from fruit,
and lecithin (322) from egg yolks. Aspartame, Benzoate, Monosodium glutamate
Nitrates, Sulphite, Tartrazine
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32. A Healthy Diet
Dietary Reference Intakes (DRIs) are recommended daily nutrient
and energy intake amounts for healthy people of a particular age
range and gender.
Recommended Dietary Allowances are daily nutrient standards
established by the U.S. government.
Adequate intakes are similar to RDAs. They also identify daily
intake levels for healthy people.
A vegetarian is a person who consumes no meat, fish, or poultry
products:
Lacto-vegetarians consume vegetarian items plus dairy products
Lacto-ovo-vegetarians consume vegetarian items plus dairy products and
eggs.
A vegan follows the strictest diet of all and will consume no dairy, eggs,
meat, poultry, fish, or anything containing an animal product or byproduct.
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33. A Healthy Diet (cont.)
The Dietary Guidelines for Americans 2005 offers science-based
advice about food choices to promote health and reduce risk for
major chronic diseases:
Malnutrition is a condition that occurs when a body does not get enough
nutrients.
A person who is overweight or obese has a weight that is greater than
what is generally considered healthy.
Osteoporosis is a condition in which the bones gradually lose their
minerals and become weak and fragile.
Iron-deficiency anemia is a lack of iron in a person’s blood.
Cardiovascular diseases affect the heart and blood vessels.
Diabetes mellitus is a condition in which the body cannot regulate blood
sugar properly.
To reduce the risk of cancer, eat a diet rich in fruits and vegetables, limit red
meat, and exercise.
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34.
35. Reducing Excessive Fats
Saturated fats (butter, lard, tropical oils) and trans fats
(margarine, shortening) can be reduced by using less
and replacing them with alternative products.
Using high-quality lean meat is a good strategy for
replacing the large amounts of fat found in prime cuts.
For food items that can’t be changed, limit the frequency
with which they are eaten or decrease the portion size
that is served.
When making substitutions, remember the purpose for
the substitution and the role that fat plays in the food
item. Not all fats can be reduced, removed, or replaced.
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36. (Summary)
Nutrition is the study of nutrients in food and how they nourish
the body.
The six basic nutrients found in food are carbohydrates,
proteins, lipids, vitamins, minerals, and water.
Food additives improve flavor, color, and texture; retain
nutritional value; prevent spoilage; and extend shelf life.
Digestion breaks down food into its simplest parts.
A healthy diet emphasizes fruits, vegetables, whole grains, and
fat-free or low-fat milk and milk products. It includes lean meats,
poultry, fish, beans, eggs, and nuts. It is low in saturated fats,
trans fats, cholesterol, salt, and added sugars.
Malnutrition is the condition that occurs when your body does
not get enough nutrients.
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37. The Six Nutrients For Health
37
Carbohydrates
Proteins
Fats
Fibers
Vitamins
Water
38. Carbohydrates (CHO)
38
Compounds composed of single or multiple
Sugars
Simple Carbohydrates
Complex Carbohydrates
Main source of energy for fueling body
Body can store CHO as glycogen for later use
60-65% of calories should come from CHO
Need 100-130 grams/day for protein sparing
Provide 4 calories/gram
39. Simple Carbohydrates
39
These include monosaccharides and
disaccharides
Recommend limiting specific CHO in diet
Foods that fall into this category
Cakes
Candy
Cookies
Pies
Soda
Table Sugar
40. Complex Carbohydrates
40
These include 2 types of polysaccharides
Starches and Fiber
Recommend that majority of CHO in diet
come from complex CHO
Foods that fall into this category include
Beans (black, kidney, refried)
Fruit, especially fresh fruit
Fruits (fresh or frozen over canned)
Whole grains
• Whole wheat bread, pasta and cereals, brown rice, etc.
41. Importance of Dietary Fiber
41
Promotes feeling of fullness after eating
Beneficial for weight loss/maintenance
Helps prevent Diverticulosis*
Reduces blood cholesterol levels
Reduces heart disease and stroke
Slows digestion and absorption of CHO
Improves body’s handling of insulin and glucose
May reduce risk of colon cancer
Diverticulosis is the condition of having multiple pouches
(diverticula) in the colon that are not inflamed. These are outpockets
of the colonic mucosa and submucosa through weaknesses of
muscle layers in the colon wall. They typically cause no symptoms.
42. Special Reasons to Pay Extra Attention
to Carbohydrates
42
Diabetes (Type I and Type II)
Hypoglycemia
Sports Nutrition
Obesity Control
43. Diabetes
43
This is high Sugar levels
Fasting level > 140mg/dL
There are 2 types of diabetics
Type I: insulin dependent; pancreas is not
producing insulin; typically in child/young adults
Type II: non-insulin dependent; pancreas is
producing insulin but cells aren’t responding;
typically in overweight adults
Diet and exercise are the best, natural ways
to control blood sugar levels
44. This is low sugar/ glucose level
Fasting level < 70mg/dL
Diet is the best way to treat this condition
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Hypoglycemia
45. Sports Nutrition
45
Athletes or individuals that exercise regularly need to
make sure their diet is rich in CHO for several
reasons:
Energy
Helps recovery from a hard workout or event
Replenishes glycogen stores after they have been depleted
from exercise
46. Weight Control
46
CHO can be a smart and healthy choice for
weight control when eaten properly
Watch portion size
Choose the right kind of CHO
CHO are not fattening per say; HOWEVER
If one eats too many CHO in the diet, the body will
convert the glucose to fat and will store it in
adipose tissue
47. Proteins
47
Compounds composed of carbon, hydrogen, oxygen,
and nitrogen arranged in strands of amino acids
15-20% of calories should come from protein
Protein in foods provide 4 calories/gram
48. Types of Proteins in Body
48
Enzymes
Hormones
Antibodies
Cell Receptors
Transporters
Structural Components
49. Roles of Proteins in Body
49
Supports growth and maintenance
Builds enzymes, hormones, antibodies
Maintains fluid and electrolyte balance
Maintains acid-base balance
Provides energy
50. Protein Foods
50
Meat, Poultry, Fish
Cheese, Cottage cheese
Nuts
Peanut Butter
Eggs
Soy products such as Tofu
51. Special Reasons to Pay Extra Attention
to Protein Intake
51
Children
Important due to growing
Diabetes
Hypoglycemia
Athlete/Exerciser
Need more protein than sedentary individuals to
help rebuild muscle and tissue
Renal (kidney) Disease
52. Renal Disease
52
Individuals that suffer from renal insufficiency have
specific protein needs
Before Dialysis
Decrease protein in diet
During Dialysis
Increase protein in diet
53. Fats
53
Lipids that are solid at room temperature
Main source of energy storage
20-30% of calories should come from fat
Fat provides 9 calories/gram
54. Types of Lipids
54
Fatty Acids
Triglycerides
Storage form of fatty acid
Phospholipids
Sterols
Cholesterol
55. Usefulness of Fats
55
Fuel
Storage of energy
Protection from the environment
Absorption of fat soluble vitamins
Provides flavors and texture to foods
Satiety
56. Different Types of Fats
56
Monounsaturated
Polyunsaturated
Essential Fatty Acids
Omega 3
Omega 6
Saturated
Trans Fatty Acid
58. Polyunsaturated Fats
58
These are considered healthier fats
Sources of polyunsaturated fats
Safflower Oil
Sunflower Oil
Corn Oil
59. Saturated Fats
59
These fats are the “bad” fats
These are the fats that raise cholesterol in the blood
and lead to heart disease
Sources of saturated fats
Coconut Oil
Butterfat
Trans Fatty Acids
60. Trans Fatty Acids
60
These are the “newer” discovery of bad fats
Have unusual shapes that can arise when
polyunsaturated oils are hydrogenated
Sources of trans fat
Margarines and shortenings
Salad dressings and mayonnaise
Biscuits, cookies, crackers
Chips, doughnuts
Fried foods
61. Special Reasons to Pay Extra Attention
to Fat Intake
61
Heart Disease
High Cholesterol
Thrombosis
Obesity
Removal of Gallbladder
62. Heart Disease
62
Number 1 killer in USA
A high fat diet causes arteries to clog and build up
plaque
High Cholesterol
Total Cholesterol
< 200 mg/dL
LDL Cholesterol: “Bad”
< 100 mg/dL
HDL Cholesterol “Healthy”
> 60 mg/dL
Triglycerides
< 150 mg/dL
63. Thrombosis
63
Stationary blood clot that closes off a blood vessel
Embolism
A blood clot that breaks loose
• This leads to a heart attack or stroke depending
on where the breakage occurs
• Obesity
High fat diets lead to increase risk of weight gain
Remember that fat has the most calories per gram out of the 3
macronutrients
Obesity increases the risk of
Diabetes
Heart disease/stroke
Hypertension
Mobility problesm