cha5 nutrition
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F&B NutritionTRANSCRIPT
Chapter 5
Nutrition for Food Service Operations
Food and Beverage Operations
1Tuesday, May 19, 2009
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
2Tuesday, May 19, 2009
Chapter Overview (cont.)
• Nutrition concerns– Menu planning– Purchasing– Storing– Preparation– Recipe development
• Dietary Concerns
3Tuesday, May 19, 2009
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
4Tuesday, May 19, 2009
Six Basic Nutrients in Food (1)
NUTRIENT FUNCTION SOURCES
Protein Provides energy; builds and repairs body cells; part of various enzymes, hormones, and antibodies
Meat, poultry, fish, eggs, legumes, milk and milk products, vegetables, grains
5Tuesday, May 19, 2009
Six Basic Nutrients in Food (2) NUTRIENT FUNCTION SOURCES
Carbohydrates Provides energy needed by the brain, nervous system, and red blood cells for energyCalorie: a measure of the energy contained in food
Breads, cereal grains, pasta, rice, fruit, vegetables, milk, sugar
6Tuesday, May 19, 2009
Six Basic Nutrients in Food (3)
NUTRIENT FUNCTION SOURCES Fat Provides energy;
carries other fat-soluble nutrients (vitamins); part of cell membranes, membranes around nerves, hormones, bile (for fat digestion)
Meat, poultry, fish, milk and milk products, nuts and seeds, oils, butter, margarine, salad dressing, candy
7Tuesday, May 19, 2009
Six Basic Nutrients in Food (4)NUTRIENT FUNCTION SOURCES
Vitamins
Different vitamins perform various functions.Fat-soluble: absorbed and stored in the body e.g. A,D,E and K (exhibit1 p.95)
Water-soluble:Thiamine, V-B1, B2, B3, C
V-A: liver, deep yellow & dark green leafy vegeV-C: citrus fruits & juices, broccoli, strawberries,tomatoes, watermelonV-D: fish liver oils, sunlight
8Tuesday, May 19, 2009
Six Basic Nutrients in Food (5)NUTRIENT FUNCTION SOURCES Minerals Building
materials & body regulatorsEnzymes & hormones: bodily functionSend nerve messages & contract muscles
Water-soluble vitamins
9Tuesday, May 19, 2009
Six Basic Nutrients in Food (6)
NUTRIENT FUNCTION SOURCES Water60 % of adult & 70% of baby’s body is water
•Serves as a solvent so other nutrients can be used by the body.•Transports waste from the body through the lungs, kidneys, and skin•Regulates body temp•Allows perspiration•Building material for cells•Body lubricant
10Tuesday, May 19, 2009
MyPyramid.govUSDA
Grains
veges
Fruits
Oils
Dairy
product
Meat &
Beans
Calories
Ice Cream
Non-fat Milk
11Tuesday, May 19, 2009Meats and Beans, Dairy ProductsOils and fatsFruitsVegetablesGrains
Energy Balance Calculation
Energy Balance
Calorie or energyIntake from the diet
Calorie or energy expendedFrom physical activities
Discretional Calories
12Tuesday, May 19, 2009
Sample “Nutrients Facts” Food Label
(1) Start Here
(2) Check Calories
(3) Limit these Nutriments
(4) Get Enough of
these Nutrients
(5) Footnote
(6) Quick GuideTo % DV__________
5% or less Is low
20% or moreIs high
FDAMeat & poultry are not required
13Tuesday, May 19, 2009
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
14Tuesday, May 19, 2009
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
15Tuesday, May 19, 2009
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
16Tuesday, May 19, 2009
How Nutrients Can Be Lost in Food Storage & Preparation
Storage•FIFO•Package•Storage time •Temperature
Preparation•Cleaning & trimming•Oxidation•Light•Heat•Water•Misuse of ingredients
17Tuesday, May 19, 2009Use 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
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
STANDARD RECIPES: the heart of quality control processes in food preparation
18Tuesday, May 19, 2009
Contemporary Dietary Concerns
• Calories• Fats and
cholesterol• Sodium• Carbohydrates• Food allergies• Vegetarianism
Health
Longevity
19Tuesday, May 19, 2009
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
20Tuesday, May 19, 2009
An example of airplane meal choices
Flight_________
Seat__________
SPECIAL MEAL
Meal 1 Meal 2
VGML西式素餐
AVML亚洲素餐
ORVG东方素餐
FPML水果餐
VLML可食奶蛋类西式素餐
21Tuesday, May 19, 2009
Nutrition Review
22
• Importance of good nutrition• The six basic nutrients• The value of • Recommended Dietary Allowance
(RDA)- Dietary Reference Intake (DRI)
• MyPyramid program• Nutrition labeling
22Tuesday, May 19, 2009
Carbohydrates, fats, proteins, vitamins, water, minerals
Meats and Beans, Dairy ProductsOils and fatsFruitsVegetablesGrains