Cha5 Nutrition

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Cha5 Nutrition

  1. 1. Chapter 5 Nutrition for Food Service Operations Food and Beverage Operations Tuesday, May 19, 2009 1
  2. 2. 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 Tuesday, May 19, 2009 2
  3. 3. Chapter Overview (cont.) • Nutrition concerns – Menu planning – Purchasing – Storing – Preparation – Recipe development • Dietary Concerns Tuesday, May 19, 2009 3
  4. 4. 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 Tuesday, May 19, 2009 4
  5. 5. 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 Tuesday, May 19, 2009 5
  6. 6. Six Basic Nutrients in Food (2) NUTRIENT FUNCTION SOURCES 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 Tuesday, May 19, 2009 6
  7. 7. Six Basic Nutrients in Food (3) NUTRIENT FUNCTION SOURCES 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) Tuesday, May 19, 2009 7
  8. 8. Six Basic Nutrients in Food (4) NUTRIENT FUNCTION SOURCES 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 Tuesday, May 19, 2009 8
  9. 9. Six Basic Nutrients in Food (5) NUTRIENT FUNCTION SOURCES Minerals Building Water-soluble materials & vitamins body regulators Enzymes & hormones: bodily function Send nerve messages & contract muscles Tuesday, May 19, 2009 9
  10. 10. Six Basic Nutrients in Food (6) NUTRIENT FUNCTION SOURCES 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 Tuesday, May 19, 2009 10
  11. 11. MyPyramid.gov Calories Ice Cre am USDA Non- fat Milk Meat & Beans product Dairy veges Oils Grains Fruits Tuesday, May 19, 2009 11 Meats and Beans, Dairy Products Oils and fats Fruits Vegetables Grains
  12. 12. Energy Balance Calculation Energy Calorie or energy Calorie or energy expended Balance From physical activities Intake from the diet Discretional Calories Tuesday, May 19, 2009 12
  13. 13. 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 Tuesday, May 19, 2009 13
  14. 14. 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 Tuesday, May 19, 2009 14
  15. 15. 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 Tuesday, May 19, 2009 15
  16. 16. 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 Tuesday, May 19, 2009 16
  17. 17. 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 Tuesday, May 19, 2009 17 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.
  18. 18. 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 Tuesday, May 19, 2009 18
  19. 19. Contemporary Dietary Concerns • Calories • Fats and Health cholesterol Longevity • Sodium • Carbohydrates • Food allergies • Vegetarianism Tuesday, May 19, 2009 19
  20. 20. 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 Tuesday, May 19, 2009 20
  21. 21. An example of airplane meal choices Flight_________ Seat__________ SPECIAL MEAL Meal 1  Meal 2 VGML AVML  ORVG  FPML  VLML Tuesday, May 19, 2009 21
  22. 22. 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 Tuesday, May 19, 2009 22 Carbohydrates, fats, proteins, vitamins, water, minerals Meats and Beans, Dairy Products Oils and fats Fruits Vegetables Grains

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