1. The chapter discusses the growing market need for nutritious food options. As most Americans face health issues from poor nutrition, the foodservice industry has opportunities to meet this need by providing healthier menu choices. 2. It defines key nutrition terms like nutrient, nutrition, and explains how poor nutrition can cause health problems like obesity, diabetes and osteoporosis. 3. Foodservice professionals with nutrition knowledge have expanding career opportunities in industries like restaurants, schools and online food markets to develop menus that improve public health.

1. Nutrition
A Market for
Nutritious Food
Chapter 1

2. Learning Objectives
After completing this chapter, you should be able to:
• Recognize and explain the current market need for
nutritious menu options.
• Define nutrient and nutrition.
• Identify health issues caused by poor nutrition.
• Explain opportunities for foodservice professionals with
knowledge of nutrition.
• Identify industry trends in the area of nutrition.
• Identify credible sources of nutrition information.

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A GROWING MARKET FOR HEALTHY MENU OPTIONS
Beyond Foodhandling
Menu-Labeling Legislation

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NUTRITION AND ITS IMPORTANCE

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OPPORTUNITIES FOR FOOD SERVICE
PROFESSIONALS

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Adult Breakfast Skippers
Home-Meal Replacements
Changes in the Quick-Service Restaurant Segment
Nutritious Cooking in Other Types of Dining Operations
The Internet as a Food Market

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The Food-Products Industry
Private Chefs, Health Clubs, and Spas

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CREDIBLE SOURCES OF NUTRITION INFORMATION
Written Sources

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Human Sources

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1. Recognize and explain the current market need for nutritious menu
options.
• Recent statistics on the health of the nation indicate that most
Americans are not healthy.
• Americans must change their lifestyle to improve their health,
including eating more nutritious meals.
• Since many Americans dine out in restaurants and foodservice
operations, there is a growing opportunity for the industry to meet
their dietary needs.

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2. Define nutrient and nutrition.
• Nutrients are chemical compounds contained in the food we eat.
• Carbohydrates, fiber, vitamins, and minerals are examples of
nutrients.
• Nutrition is the science of how the nutrients in food affect health.
• It includes the study of how the human body ingests, digests, absorbs,
transports, and metabolizes food.
• Nutritionists also examine why people choose the foods they do.

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3. Identify health issues caused by poor nutrition.
• If people eat more calories than they need, they will become
overweight and can develop obesity, diabetes, hypertension (high
blood pressure), or cardiovascular disease.
• People with poor nutritional intakes can lose weight and develop
nutrient deficiencies.
• They may also have impaired immunity.
• An example of a deficiency-related disease is osteoporosis, which is
caused by a long-term lack of vitamin D and calcium.

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4. Explain opportunities for foodservice professionals with knowledge
of nutrition.
• In order to provide nutritious food for all modern dining situations, the
restaurant and foodservice industry is in need of professionals who are
educated about nutrition.
• There are opportunities in all facets of the restaurant industry,
including family restaurants, quick-service restaurants, Internet
markets, private establishments, colleges, correctional facilities, and
schools.

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5. Identify industry trends in the area of nutrition.
• The population of the United States is not healthy, and Americans are
being advised to decrease their intakes of calories, sodium, solid fats,
and added sugars to curb or to avoid obesity, diabetes, and
hypertension.
• In addition, nutrition experts are encouraging the public to eat
nutrient-dense foods with higher levels of fiber, vitamins, and minerals.
• The restaurant and foodservice industry is in need of professionals who
are educated in nutrition and can provide nutritious food for all
modern dining situations.

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6. Identify credible sources of nutrition information.
• Credible sources of nutrition information include nutrition experts,
government agencies, trade associations, and nonprofit
organizations that represent major diseases and conditions such as
diabetes.

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Key Terms:
ACF-certified chef A chef who satisfies American Culinary Federation–
established requirements that include points earned from education,
experience, and awards, as well as passing a national certification
exam and a proctored practical exam. ACF-certified chefs select and
prepare nutritional ingredients to make healthy menus of different
cuisines.
Home-meal replacement Food that has been prepared, cooked,
chilled, and made ready for simple reheating.
Menu labeling Prominent labeling of menus with calorie counts for
standard menu items, mandated for restaurants and vendors with 20 or
more locations.
Nutrient A chemical compound that is essential to the body because it
helps maintain, generate, and repair tissues.
Nutrition The science of how the nutrients in food affect health.

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Key Terms continued:
Registered dietetic technician (DTR) A person who has completed a
two-year, Academy of Nutrition and Dietetics–approved undergraduate
program and 450 hours of supervised practice. A DTR is qualified to
analyze recipes and menus and suggest modifications to address health
concerns and special needs of customers and clients.
Registered dietitian (RD) A person who has completed a four-year,
Academy of Nutrition and Dietetics–approved undergraduate program,
has advanced training through an internship or master’s degree, and
has passed a national exam. An RD is qualified to analyze recipes and
menus and to suggest modifications that address health concerns and
special needs of customers and clients.

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