nutrition for foodservice and culinary professionals chapter 1 – introduction to nutrition chef...

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Nutrition for Foodservice and Culinary Professionals

Chapter 1 – Introduction to Nutrition

Chef Martin Gilligan CEC, MCFE


Learning ObjectivesExplain what nutrition is and why it should be important

to you on a personal level, and as a culinary/foodservice professional.

Identify three food groups we don’t eat enough of, and two food groups we eat too much of.

Define flavor and explain how it involves all five senses.Discuss five factors that influence what you eat. Define kilocalories; identify the three factors that

influence the number of kcalories you use every day; and explain the effect of the following on basal metabolic rate: gender, age, exercise, and growth.

Name the six classes of nutrients and their characteristics.


Learning Objectives (cont’d) Give two examples of foods that are nutrient dense and two

that are empty kcalorie foods. Explain why you chose these foods.

Describe four characteristics of a nutritious diet. Identify a given food as a whole food, processed food,

enriched or fortified foods, and/or organic food. Explain what is meant by Recommended Dietary Allowance,

Adequate Intake, and Tolerable Upper Intake Level of a nutrient.

Explain how food is digested and absorbed in the gastrointestinal tract.

To run a sustainable facility, list five things chefs are doing in the kitchen and five things managers are doing in the dining room and production areas.


Nutrition and YouWhat is nutrition?A young science.Looks at nutrients—the nourishing substances in food

that provide energy and promote the growth and maintenance of the body.

Looks at how nutrients and other substances in food relate to health and disease.

Explores why you choose the foods you do – in other words, the type of diet you eat.


Diet and Disease

Our choice of diet strongly influence whether we will get certain diseases such as:◦Heart disease ◦Cancer ◦ Stroke

U.S. Epidemic: Overweight and Obesity◦ 72% of men and 64% of women are overweight or obese.◦ 32% of children ages 2 to 19 years are overweight or

obese.


Diet and Disease (cont’d)What contributes to obesity? Diet and inactivity.What can obesity lead to? Diabetes, heart disease, high blood

pressure. Eating healthy can reduce your risk of:◦Heart disease◦High blood pressure◦Diabetes◦ Several types of cancer

Healthy Foods*Fruits Vegetables Whole grains Beans and peas

Fat-free of low-fat dairy

Lean meats, poultry

Seafood Nuts and seeds

* All with minimal solid fat, sugar, or sodium


How the US Diet Compares to Recommendations


A look at restaurant customers In 2011, the National Restaurant Association reported

that 71% of adults are trying to eat healthier at restaurants than two years earlier.

Restaurant customers have been ordering healthier foods, such as grilled chicken and fruit, and less high-sugar (such as soda) and high-fat (such as hot dogs) foods.


Top Trends in Food and Beverages and Culinary

Nutrition/healthGluten-free/food-allergy consciousSustainability and locally grown and sourced foodsChildren’s nutrition and healthful kids’ meals with

whole grains, fruits, and vegetablesRestaurant gardens


Why You Eat the Foods You DoFlavorOther aspects of food (cost, convenience, nutrition)DemographicsCulture and religionHealthSocial and emotional influencesMarketing and the mediaEnvironmental concerns


Flavor Includes taste, smell, texture or mouthfeel, temperature,

and sounds. Flavor is a combination of all five senses (taste, smell,

touch, sight, and sound).The most important

consideration when

choosing something

to eat is taste.


TasteYou have about 10,000 taste buds on your tongue,

cheeks, throat, and roof of the mouth.Taste buds for each sensation are scattered around the

mouth.Children under six have more taste buds, and adults

over 50 start to

lose taste buds.Young children have

more taste buds, so

they can often be

picky eaters.


Five Primary Taste SensationsSweet Salty

Sour Bitter

Unami

Umami◦ Umami provides a savory, sometimes meaty, sensation.◦ Umami taste receptor is very sensitive to glutamate—an

amino acid found in protein such as meat, fish, and milk, and in the flavor enhancer MSG.

◦ Umami flavor increases when salt is added (ketchup, soy sauce, fish sauce).

The heat of hot peppers is felt not by the taste buds but by pain receptors in the mouth that sense heat.


SmellSmell is very important to taste.Receptors in your nose can distinguish among about

10,000 scents.While cooking and while eating, you smell food. The sense of smell and

detecting the aromas

in wine are how wine

is tasted.


Texture or MouthfeelTextures that people like:Crispy JuicyCreamyTenderFirmCrunchy

Textures people generally don’t like:ToughCrumblyLumpySoggyWatery

Textures influence whether you like the food, and also tells you whether the food is fresh.


Sight and Sound

Color is very important—it tells you about the flavor and quality of food.

For eye appeal, consider color, size, shape, consistency, and arrangement.

Eye appeal is especially important for cold foods.Sounds—the sizzle of fajitas—stimulate appetite along

with sight.

You eat with your eyes.


Other Aspects of Food

Food costConvenienceAvailabilityFamiliarityHabitsNutrition

Do these factors impact what you decide to eat?


Demographics Demographics affect food choices.Demographic factors: ◦Age◦Gender◦ Educational level◦ Income◦Cultural background

Women and older adults tend to consider nutrition more than men or young adults. People with higher incomes and education tend to consider nutrition more.


Culture and ReligionCulture is the behaviors and beliefs of a certain social,

ethnic, or age groupReligion can affect day-to-day food choices. An

example is dietary laws.


Other Influences on What You EatHealth concerns (such as dieting)Social influences (peer pressure) Emotional influences (comfort foods)Marketing and the mediaEnvironmental concerns


What are Kilocalories?A measure of the energy in foodOne kilocalorie raises the temperature of one kilogram

of water one degree Celsius.Abbreviated as kcalorie or kcal.When you hear “calorie,” it is really a kilocalorie.


Number of Kcalories NeededThe number of kcalories needed is based on three

factors:

1. Basal metabolism (about two-thirds of total energy needs for individuals who are not very active)

2. Physical activity

3. Energy used to digest and absorb food (about 10% of total energy needs)


BMR depends on factors such as:Gender Age Growth

Height Temperature Fever and stress

Exercise Smoking and caffeine Sleep

Physical activity accounts for 25 to 40 percent of your total energy needs.


What Are Nutrients?Carbohydrates

(4 kcal/g)Fats (9 kcal/g)Proteins (4 kcal/g)

VitaminsMineralsWater

No kcalories in vitamins, minerals, or water.

Alcohol supplies 7 kcal/g but is NOT a nutrient because it does not promote growth or

maintenance of the body.


Macronutrients vs. Micronutrients

Macronutrients

CarbohydratesFatsProteins

Micronutrients

VitaminsMinerals


Carbohydrates

A large class of nutrients, including:◦ Sugars◦ Starch◦ Fibers

Sugars and starches function as the body’s primary source of energy.


Fats and OilsFats and oils provide a

rich source of energy.Examples:◦Butter◦Margarine◦Vegetable oils◦Mayonnaise◦ Salad dressings


Fats and Oils (cont’d)

Found in:Fatty streaks in meatPoultry skinFat in milk, cheese, ice

cream Baked goodsFried foodsNuts

Foods with little to no fat:VegetablesPastaBreadCerealsFat-free milk and cheese


Protein

Only about 15% of total kcalories come from protein.Protein is part of every cell, tissue, and organ in the

body. Animal foods are good sources of proteins.Proteins are present in smaller quantities in plant foods

such as grains, beans, and vegetables.


Vitamins and MineralsNoncaloric, nutrients found in a wide variety of foods

that are essential to:◦ regulate body processes.◦maintain the body.◦ allow growth and reproduction.


Water Inorganic nutrient that makes up just over half of the

body’s weight Plays a vital role in all bodily processesSupplies the medium in which chemical change of the

body occurAids digestion and absorption, circulation, and

lubrication of body joints


Your body is about 60% water and 20% to 25% fat.


Essential NutrientsEssential nutrients either cannot be made in the body or

cannot be made in the quantities needed by the body.Examples are vitamins and minerals.


Characteristics of a Nutritious Diet

Which food is more nutrient dense?

8 fluid ounces of 1% milk

OR

8 fluid ounces of cola


What is nutrient density?Nutrient density is a measure of the nutrients provided

in a food per kcalorie of that food.Empty-kcalorie foods provide few nutrients for the

number of kcalories they contain.


Nutrient Density Comparison: % DRI Intakes for Selected Nutrients


Characteristics of a Nutritious Diet

AdequateBalancedModerateVaried


How to Recognize Whole, Processed, Fortified, and Organic Foods

Whole foods: Foods pretty much as we get them from nature (eggs, fresh fruits and vegetables, beans and peas, whole grains, fresh meat, milk)

Processed foods: food prepared using milling, cooking, freezing, canning, dehydrating, or culturing with bacteria (bread, cookies, cereals, sauces, soups, baking mixes, frozen entrees, pasta, snack foods)


Whole vs. Processed Food

Whole foods are generally not processed or refined.

Processed foods are prepared using various techniques such as milling, cooking, freezing, or canning.


Enrichment and FortificationFortification: a food is fortified when nutrients are

added that were not present originally, or nutrients are added that increase the amount already present.◦ Example: calcium in orange juice

Enrichment: a food is enriched when nutrients are added to replace nutrients that were lost in processing.◦ Example: breads enriched with iron and

several B vitamins


Natural FoodsNatural means there are no added colors, artificial

flavors, or synthetic ingredients.Natural meat or poultry contain no artificial ingredients

or added colors and are only minimally processed.


Organic FoodsOrganic food is produced without using most:◦Conventional pesticides◦ Petroleum-based fertilizers or sewage sludge-based

fertilizers◦Bioengineering◦ Ionizing radiation

Organic farms must be inspected annually.All organically raised animals may not be given

hormones or antibiotics, and must have access to a pasture.


Labeling of Organic Foods

100% organic 95% organic

These can use USDA Organic seal.

70% organic ingredients:

These can use the phrase “made with organic ingredients.”


The sample cereal boxes show the four labeling categories.


Organic Foods: ControversiesTasteNutritionSafety


Dietary Reference Intakes (DRI)Recommended Dietary Allowance (RDA)How much you need to take in on a daily basis.

Adequate Intake (AI)Intake value used when an RDA cannot be established because there’s not enough scientific data.

Tolerable Upper Intake Level (UL)Maximum intake level above which toxicity would increase.

Acceptable Macronutrient Distribution Ranges (AMDR)

for adults

◦ Carbohydrate 45–65%

◦ Fat 20–35%◦ Protein 10–35%


What Happens When You Eat?

The Gastrointestinal

Tract


Digestion, Absorption, and MetabolismDigestion: Process by which food is broken down into

its components in the gastrointestinal tract with the help of digestive enzymes.

Absorption: The passage of digested nutrients through the walls of the intestines or stomach into the blood, where they are transported to the cells.

Metabolism: All the chemical processes by which nutrients are used to support life.


The Digestive System

Mouth – Oral Cavity

• Tongue and teeth help chew food.• Saliva contains digestive enzymes and

lubricates the food to move further along GI tract.

• Tongue rolls chewed food into a ball to be swallowed.

From Mouth to Esophagus

• The food moves from the mouth through the pharynx to the esophagus.

• What is peristalsis?

Stomach

• Food passes from esophagus into the stomach.

• Stomach holds about four cups of food.• Makes an acid that helps in protein digestion

and destroys bad bacteria.• Fatty foods leave stomach after carbohydrates

and protein.


The Digestive System (cont’d)

Small Intestine

• Nutrients are still being digested.• Site of most nutrient absorption.• Most nutrients pass through villi into blood

vessels—or are transported to the blood. • Nutrients travel in the blood throughout the

body where they can enter the cells.

Large Intestine

• Connects small intestine to the rectum.• Receives waste products of digestion and

passes them on to rectum.• Absorbs water, some minerals, and a few

vitamins (such as vitamin K) made by bacteria residing there.


Hot Topic: Sustainable Food Systems

Producing meat uses many resources and has serious environmental consequences:◦ Forests are cut down to create pastures.◦ Livestock farms pollute water and air and produce

manure and greenhouse gases.◦ Enormous amounts of water, fuel, fertilizers, and

pesticides are required to grow livestock feed. Fertilizers require a lot of energy to make and wind up polluting waterways.


Sustainable Food Systems (cont’d)To produce 100 kcalories of plant food only requires 50

kcalories from fossil fuels—but to get the same amount of kcalories from beef requires almost 1,600 kcalories.

The money you spend on a hamburger doesn’t even start to cover the environmental costs of producing it.


What is sustainable agriculture?Sustainable agriculture

produces food without depleting the Earth’s resources (water, soil, fuel) or polluting its environment.

It is agriculture that follows the principles of nature to develop systems for raising crops and livestock that are, like nature, self-sustaining.


What is a sustainable food system? Sustainable agriculture is part of a sustainable food

system. Sustainable food systems involve not only growing

crops and producing livestock in a sustainable manner, but also processing, packaging, and distributing foods without depleting the Earth’s resources or causing excessive pollution.

In a sustainable food system, food should be affordable and workers, such as farm workers, should make a living wage.


What are restaurants doing in terms of purchasing food? Chefs are:

1. Sourcing local foods

2. Buying organic foods

3. Buying sustainable fish

4. Starting gardens to grow herbs, veggies, etc.

5. Serving meals that are lower on the food chain

6. Buying coffee and tea from sustainable operations

7. Reducing bottled beverages


To maintain a sustainable operation:Save energy. Save water.Use washable, reusable

plates, cups, and silverware.

Reduce the amount of trash produced.

Set up recycling bins and communicating to staff and customers.

Use green cleaning products.

Take nonchemical preventative measure to eliminate need for pesticides.

Train employees to save energy.

Remodel or build green.

nutrition for foodservice and culinary professionals chapter 1 – introduction to nutrition chef...

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