nutrition education provided by asian center – southeast michigan 2012
TRANSCRIPT
Nutrition Education
Provided by
Asian Center – Southeast Michigan
2012
Nutrients
There are mainly 3 caloric nutrients:
• Carbohydrates– 4 kcal/g
• Protein– 4 kcal/g
• Fat– 9 kcal/g
2
Non-caloric NutrientsThese are also very important nutrients for our
body, but they don’t have calories• Vitamins
– Fat soluble vitamins: Vitamins A, D, E, K– Water soluble vitamins: Vitamins B1, B2, B6,
B12, niacin, folate, biotin, pantothenic acid, vitamin C
• Minerals– Major minerals: Ca, Na, K, P, Mg, S– Trace minerals: F, Zn, I, Se, Co, Mn, Cr, Mo,
• Water3
Carbohydrates• Simple carbohydrates
– Plant sugar• glucose (in grapes)• Fructose (in any fruit)• Sucrose (in table sugar)
– Animal sugar• Lactose (in milk)
• Complex carbohydrates– Starch– Fibers
4
Protein• A typical example of protein is egg white (egg
yoke has protein plus other nutrients)• Made of amino acids
There are 20 amino acids found in human body, only 8 are essential*
• Animal protein• Plant protein
5
* our body cannot make them, we have to get from food, the other 12 amino acids can be made by our body from the essential amino acids.
Fat
• Unsaturated – liquid form in room temperature• Saturated – solid form in room temperature
Hydrogenation process (adding hydrogen to unsaturated fat) will make fat from liquid to solid. During this process, trans-fat can also be produced which has been proven to cause vascular disease. FDA now has a rule of 0% trans-fat in hydrogenated fat.
6
7
8
Recipe Contest Rules
• Asian food or Asian-Western fusion food with more than 50% Asian style
• Ingredients are available in regular supermarkets• Easy to ‘moderate easy’ for preparation• High nutritional values – calculated by Jury• Good presentation • Good taste – judged by Expo participants
ACSM has a “Nutrition Jury” to evaluate all recipes
9
Contestant Rules
• Any non-professional cook• One entry per contestant• All entries have to be written in English in a
common recipe format with a picture of the finished dish for submission
• Follow common recipe format, no “dash of” or “pinch of”, give specific quantity for calculation
• Deadline: All entries have to be received at Asian Center – SE MI by 6/15/2012 either through e-mails or post-marked
10
Jury Evaluation Rules
• Nutritional values - 40% (healthy calories, not too much added calories after preparation)
• All ingredients are available in regular supermarkets (not just in special Asian markets) - 20%
• Easy to make - 10%• Presentation - 10%• Taste - 20% (judged by Expo participants)
11
Send your recipe to:
or
24666 Northwestern Hwy, Southfield, MI 48075
deadline: June 15, 2012
12
20 finalists will be announced mid July, 2012
and be invited to display their award-winning dish in
“Healthy Asian Food Expo”
August 11, 201210 am – 4 pm
At Henry Ford Hospital, W Bloomfield
Expo attendees can taste these dishes
and vote for top recipes
13
Award-Winning Dish Display
• It is recommended that every award winning recipe be cooked by a licensed chef to serve the public on the contest day (Expo day). This will also prove feasibility of the recipe.
• Each contestant can search his/her restaurant and ask the chef to cook for him/her.
• Each dish should offer 30 servings (defined by the recipe) for Expo attendees to taste & vote.
14
For “Contest Rules & Registration” Session Schedules, call:
• Asian Center – SE MI: 248-227-4374
• AIWA (Asian Indian) : Devi Dani 248-703-3311
• MAI Family: Mona Belsare 734-223-4963
• MCWA (Chinese): Lisa Hou 248-788-7934
• KACCM (Korean): Won-min Park 248-672-4954
• PNAM (Filipino): Carmen Perez 313-289-2485
• VAAM (Vietnamese): Marie Huynh 586-484-2989
15
Questions?
16
THANK YOU!