Cha5 Nutrition

Chapter 5

Nutrition for
Food Service Operations

Food and Beverage Operations

Tuesday, May 19, 2009 1

Chapter Overview
• Importance of good nutrition
• The six basic nutrients
• The value of
– Recommended Dietary Allowance
(RDA)- Dietary Reference Intake (DRI)
– MyPyramid program
– Nutrition labeling


Chapter Overview (cont.)
• Nutrition concerns
– Menu planning
– Purchasing
– Storing
– Preparation
– Recipe development
• Dietary Concerns


Importance of Good Nutrition
• Nutrition: the science/study of how
living beings use the nutrients in food
for nourishment
– Enables you to stay alive, to grow, and
support health
– Allows you to function efficiently and
resist infection and disease
– Influences how you look (hair, eyes,
complexion, teeth, and gums) and feel


Six Basic Nutrients in Food (1)
NUTRIENT FUNCTION SOURCES
Protein Provides energy; Meat, poultry,
builds and repairs fish, eggs,
body cells; part of legumes, milk
various enzymes, and milk
hormones, and products,
antibodies vegetables,
grains


Carbohydrates Provides energy Breads, cereal
needed by the grains, pasta,
brain, nervous rice, fruit,
system, and red vegetables,
blood cells for milk, sugar
energy
Calorie: a
measure of the
energy contained
in food



Fat Provides energy; Meat, poultry, fish,
carries other fat- milk and milk
soluble nutrients products, nuts and
(vitamins); part of seeds, oils, butter,
cell membranes, margarine, salad
membranes dressing, candy
around nerves,
hormones, bile
(for fat digestion)



Different vitamins V-A: liver, deep
Vitamins perform various yellow & dark
functions. green leafy vege
Fat-soluble: V-C: citrus fruits
absorbed and & juices, broccoli,
stored in the body strawberries,
e.g. A,D,E and K tomatoes,
(exhibit1 p.95)
watermelon
Water-soluble:
V-D: fish liver oils,
Thiamine, V-B1, sunlight
B2, B3, C

Minerals Building Water-soluble
materials & vitamins
body
regulators
Enzymes &
hormones:
bodily function
Send nerve
messages &
contract
muscles

Water •Serves as a solvent so
other nutrients can be used
60 % of
by the body.
adult &
•Transports waste from the
70% of body through the lungs,
baby’s kidneys, and skin
body is •Regulates body temp
water •Allows perspiration
•Building material for cells
•Body lubricant


MyPyramid.gov

Calories
Ice
Cre
am
USDA

Non-
fat
Milk

Meat & Beans
product
Dairy
veges

Oils
Grains

Fruits
Meats and Beans,
Dairy Products
Oils and fats
Fruits
Vegetables
Grains

Energy Balance Calculation

Energy Calorie or energy Calorie or energy expended
Balance From physical activities
Intake from the diet

Discretional Calories


Sample “Nutrients Facts” Food Label
Meat & poultry are FDA
not required
(1) Start Here

(2) Check Calories
(6) Quick
(3) Limit these Nutriments Guide
To % DV
__________

5% or less
Is low

20% or
(4) Get Enough of more
Is high
these Nutrients

(5) Footnote


Nutrition &
Food Service Managers
• Menu Planning
– Appealing & appetizing
– Strategies for developing
healthy menu:
• Offer lean meat and
meatless alternatives
• Reduce sodium in
soups, sauces, and
marinades
• Feature such low-fat
and low-sugar foods as
fruits and vegetables

Menu Planning (cont.)
• Reduce portion
sizes or make half-
portions available
• Offer fresh-fruit
desserts, sugar-
free beverages,
unsweetened
cereals, and baked
items made with
less sugar


Nutrition Concerns in Purchasing
• Fresh vs. frozen, cooked, canned
• Dairy milk products: fortified with
Vitamins A &D
• Whole-grain cereals & bread
• Dark chicken/turkey thigh & leg meat
has higher fact content than white
breast meat
• Beef: lower-grade cuts contain less fat
than higher-grade items
• Skim milk cheeses
• Sodium-free soups and sauce bases

How Nutrients Can Be Lost in Food
Storage & Preparation

Preparation
Storage •Cleaning & trimming
•Oxidation
•FIFO
•Light
•Package
•Heat
•Storage time
•Water
•Temperature
•Misuse of ingredients

Use of baking soda:
1) It acts to neutralize acids and break down proteins. This quality accounts for its usefulness as a tenderizer and a leaven. The
most common practical use for baking soda is as a leavening agent in baking.

2) It is baking soda’s neutralizing action on acidic scent molecules that makes it an effective deodorizer. Added to the water when
doing laundry, baking soda stabilizes the pH level, enhancing the detergent’s effectiveness.

3) Baking soda may also be added to swimming pool water to balance the pH and keep the water clear.

Standard Recipes & Food Servers
STANDARD RECIPES:
the heart of quality control processes in food preparation

FOOD SERVERS:
– What alternative can be suggested
– Identify food preparation methods
– How to identify guests’ needs and desires
– How to describe items accurately
– What guests typically say about our menu
– What comments are made about items
they do or do not select


Contemporary Dietary Concerns

• Calories
• Fats and Health
cholesterol Longevity
• Sodium
• Carbohydrates
• Food allergies
• Vegetarianism


Varieties of Vegetarianism
• Vegan
– No foods of animal origin, including milk,
cheese, and honey
• Lacto-vegetarianism
– Dairy products in addition to a meatless diet, no
eggs
• Ove-vegetarianism
– Eggs in addition to a meatless diet, no dairy
products
• Lacto-ovo vegetarianism
– Eggs and dairy products in addition to a
meatless diet


An example of airplane meal choices

Flight_________

Seat__________

SPECIAL MEAL

Meal 1  Meal 2
VGML
AVML
 ORVG
 FPML
 VLML


Nutrition Review
• Importance of good nutrition
• The six basic nutrients
• The value of
• Recommended Dietary Allowance
(RDA)- Dietary Reference Intake
(DRI)
• MyPyramid program
• Nutrition labeling
22

Carbohydrates, fats, proteins, vitamins, water, minerals
Meats and Beans,
Dairy Products
Oils and fats
Fruits
Vegetables
Grains

Cha5 Nutrition

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