Download Summaries

Summaries
In Section 2.1, you learned the following:
 Nutrition is the study of nutrients in food and how they nourish the body.
Nutrition is important to the restaurant and foodservice industry because
people depend on restaurant and foodservice operations for some of their
meals. Operations should strive to provide menu items that make balanced,
nutritious choices possible.
 The six basic nutrients found in food are carbohydrates, proteins, lipids,
vitamins, minerals, and water.
 Phytochemicals aid the body in fighting or preventing diseases.
 Fiber promotes digestive health and regularity.
 Carbohydrates provide the body with energy. They help the body use protein
and fat efficiently.
 Fat carries vitamins A, D, E, and K through the body, cushions the body's vital
organs, protects the body from extreme temperatures, provides a reserve
supply of energy when the body stores it, and supplies chemicals called
essential fatty acids.
 Three types of Lipids Saturated, Monounsaturated, Polyunsaturated. P. 87
 Cholesterol is essential for the body to function. High levels cause heart
damage. It is found only in animal foods such as meat ,eggs and dairy
products.
 Proteins supply energy to the body and provide the building blocks the body
uses for muscles, tissues, enzymes, and hormones.
 Vitamins and minerals help in growth, reproduction, and the operations and
maintenance of the body.
 Vitamins C and B are water soluble and are vulnerable to cooking. They can
be destroyed by heat or washed away by steam or water.
 Vitamins A, D, E, and K are fat soluble . These are found in foods containing
fat.
 Water is an essential nutrient to the body. Humans cannot live without it. It
helps with digestion, absorption, and transportation of nutrients; helps with
elimination of waste through the kidneys, colon, and lungs; distributes heat
throughout the body and allows heat to be released through the skin by
evaporation; and lubricates joints and cushions body tissues.
 Food additives improve flavor, color, and texture; retain nutritional value;
prevent spoilage; and extend shelf life.
 Digestion breaks down food into its simplest parts.
 A healthy diet emphasizes fruits, vegetables, whole grains, and fat-free or
low-fat milk and milk products. It includes lean meats, poultry, fish, beans,
eggs, and nuts. And, it is low in saturated fats, trans fats, cholesterol, salt,
and added sugars.
 Malnutrition is the condition that occurs when your body does not get enough
nutrients. The major diseases caused by malnutrition include the following:
 Obesity: Can be prevented by eating a healthy diet, exercising, and
eating fewer calories.
 Osteoporosis: Can be prevented by building strong bones and reaching
peak bone density by getting adequate sources of calcium and
vitamin D and exercising daily.

 Iron-deficiency anemia: Can be prevented by eating a healthy diet of
iron-rich foods.
 Dental cavities: Can be prevented by avoiding high-sugar foods and
using fluoride.
 Diabetes mellitus: Can be prevented by eating a healthy diet and
exercising.
 Cancer: May be partially prevented by eating a healthy diet and
exercising.
Vegetarian: consumes no meat fish or poultry is called a vegan. There are
other types of vegetarian who eat some dairy or poultry. See Page 100
In Section 2.2, you learned the following:
 Correctly purchasing, receiving, storing, prepping, cooking, and holding food
helps preserve nutrients.
 Menus and recipes can be made more healthful by modifying portion size,
adding healthful ingredients, and substituting healthier ingredients.
 Healthy substitutes for high-fat items include the following:
 When baking, use fruit purées. Applesauce if often used to replace fat
in a baking recipe.
 When cooking soups, sauces, and gravies, use a reduction of stock,
slurry, skimmed stock, canned evaporated skimmed milk, or
vegetable jus.
 When cooking meat, choose low-fat meat, trim visible fat, cook meat
using a low-fat cooking technique, use white-meat chicken instead of
the legs and thighs, and leave the skin on chicken, and remove the
skin just before serving.
 When cooking seafood, do not overcook fish, and use dry-sautéing,
grilling, and poaching methods.
 When cooking vegetables, sweat vegetables in a little stock, and add a
small amount of butter or flavored nut oil to finish vegetables. Use
fat at the end (if necessary).
 When cooking desserts, use low-fat and fat-free cottage cheese,
ricotta cheese, yogurt, or cream cheese.
 When using garnishes, use thinly sliced pieces of vegetables.
 When using salt, decrease salt and increase the use of herbs and
spices.
 When making salad dressings, use less oil.
 Organic foods and genetically modified food are recent developments in food
production that affect nutrition in different ways