Gisslen8e ch05 Lecture

NUTRITION
CHAPTER 5
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
NUTRIENTS
KEY POINTS
• The human body requires a variety of foods in order to

function and be healthy.
• Menus should be planned so customers can order well-
balanced meals if they desire.
• A nutritiously balanced menu may even help attract
customers.
NUTRIENTS
• Nutrients: chemical compounds that are present in

foods.
• Nutrients fulfill one or more of the following functions:
• Supply energy for body functions.
• Build and replace cells that make up body tissues.
• Regulate body processes.
NUTRIENTS
• There are six categories of nutrients:
– Carbohydrates
– Fats
– Proteins
– Vitamins
– Minerals
– Water
NUTRIENTS
CALORIES
• Calorie: a unit of measurement of energy.

• Defined as the amount of heat needed to raise the
temperature of 1 kilogram water by 1°C.
• Used to measure how much energy certain foods supply.
NUTRIENTS
CALORIES (cont’d)
• Carbohydrates, proteins, and fats can be used by the body
to supply energy.
– 1 gram carbohydrate supplies 4 calories.
– 1 gram protein supplies 4 calories.
– 1 gram fat supplies 9 calories.
• Foods with empty calories provide few nutrients per
calorie. Example: Refined sugars and starches.
• High nutrient density foods provide many nutrients per
calorie. Example: Fruits, vegetables, and whole grains.
NUTRIENTS
KINDS OF NUTRIENTS AND THEIR
IMPORTANCE
• Carbohydrates: compounds that consist of carbon,
hydrogen, and oxygen atoms bound together in chains of
varying lengths.
– Sugars are simple carbohydrates.
– Starches are complex carbohydrates.
• Carbohydrates are the body’s most important source of
food energy.
NUTRIENTS
IMPORTANCE (cont’d)
• Fiber: refers to a group of carbohydrates that can
neither be absorbed nor used by the body.
– Soluble fiber absorbs water and forms a kind of gel.
– Insoluble fiber forms bulk in the intestines.
NUTRIENTS
• Fats: Fats supply energy to the body in highly
concentrated form.
– Some fatty acids are necessary for regulating certain
body functions.
– Fats act as carriers of fat-soluble vitamins.
• Vitamins A, D, E, and K.
NUTRIENTS
• Fats (cont’d)
– Fats may be classified as:
• Saturated
• Monounsaturated
• Polyunsaturated
NUTRIENTS
• Fats (cont’d)
– Saturated fats are solid at room temperature.
• Major sources:
– Animal products
– Solid shortenings
– Tropical oils
• Health experts believe these fats contribute
significantly to heart disease and other health
problems.
NUTRIENTS
• Fats (cont’d)
– Saturated fats:
• Trans fats
– Occur naturally only in small amounts.
– Most trans fats are from manufactured fats
subjected to a process called hydrogenation.
– Trans fats limit the body’s ability to rid itself of
cholesterol that builds up on the walls of
arteries.
NUTRIENTS
• Fats (cont’d)
– Cholesterol
• A fatty substance closely linked with heart disease,
as it collects on artery walls and blocks blood flow
to the heart and other vital organs.
• It is found only in animal products.
NUTRIENTS
• Proteins: The average adult needs 50 to 60 grams
protein a day.
– Proteins are essential for growth, for building body
tissues, and for basic body functions.
– They are also used for energy if the diet does not
contain enough carbohydrate and fat.
NUTRIENTS
• Proteins (cont’d)
– Consist of substances called amino acids.
– Complete proteins: contain all nine essential amino
acids.
– Incomplete proteins: lack one or more of the essential
amino acids.
– Complementary proteins: if eaten together, they
supply all of the necessary amino acids for proper
nutrition.
NUTRIENTS
• Vitamins
– Are essential for regulating body function.
– Supply no energy.
• Some vitamins must be present in order for energy
to be utilized in the body.
– A lack of certain vitamins causes deficiency diseases.
NUTRIENTS
• Vitamins (cont’d)
– Vitamins are classified as:
• Water-soluble
– Vitamins B and C cannot be stored in the body.
• Fat-soluble
– Vitamins A, D, E, and K can be stored in the
body.
NUTRIENTS
• Minerals
– Consumed in very small quantities and are essential
for regulating certain body processes.
• Major minerals: must be consumed in relatively
large amounts (more than 100 milligrams daily).
• Trace minerals: must be present in smaller
amounts.
NUTRIENTS
• Water
– Water plays a role in all the body’s functions including:
– Metabolism and other cell functions
– Digestion
– Delivery of nutrients
– Removal of waste
– Temperature regulation
– Lubrication and cushioning of joints and tissues
THE BALANCED DIET
• We must consume a varied diet that contains all the
essential nutrients.
• Additionally, we must limit our intake of foods that can be
harmful in large quantities.
THE BALANCED DIET
GENERAL RECOMMENDATIONS
• General recommendations for people who want to remain
healthy:
– Get adequate nutrients within calorie needs.
– Manage weight.
– Engage in physical activity.
– Select from the right food groups.
– Manage consumption of fats.
– Manage consumption of carbohydrates.
– Manage consumption of sodium and potassium.
– Manage consumption of alcoholic beverages.
COOKING HEALTHFUL
MEALS
KEY POINTS
Professional cooks are making their foods more healthful in

several ways:
•Using less fat in cooking
– Cooking methods that require no added fat can be
considered the most healthful.
•Using unsaturated fats
– Try to substitute with monounsaturated fats.
COOKING HEALTHFUL
MEALS
KEY POINTS (cont’d)
• Emphasizing flavor
– Rely more on the natural flavors of foods and less on
salt and other additives.
• Using the freshest, highest-quality foods possible
– It is important to use high-quality natural ingredients
at their peak of flavor.
COOKING HEALTHFUL
MEALS
• Storing foods properly
– Loss of nutrients can be slowed by proper storage.
• Modifying portion sizes
– Smaller portions are likely to be more healthful.
• Giving customers a healthful choice
– Offer a menu with a variety of foods.
• Training the dining room staff
– Train dining room personnel to answer customers’
questions about the menu and to offer suggestions when
asked.
COOKING HEALTHFUL
MEALS
• Using nutritional information

– Study the nutritional content of foods in order to plan
healthful menus.
– Publications are available that list the nutritional
content of common food items.
– Basic awareness of nutrition helps every professional
minimize the fat, cholesterol, and sodium in and
maximize the nutritional content and balance of the
foods they serve.

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NUTRITION

• The human body requires a variety of foods in order to

• Nutrients: chemical compounds that are present in

• Calorie: a unit of measurement of energy.

Professional cooks are making their foods more healthful in

• Using nutritional information

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