Download Slide 1

Chapter 3:
Nutrition and Menu Planning
Nutrition Basics
• Nutrition: the study of how food is used by the body
• Six major nutrient groups:
▫ Proteins: provide calories, synthesize new body tissue
during growth, and replace worn-out cells
▫ Carbohydrates: include sugars, starches, and fiber.
▫ Fats: concentrated energy source, which provide more
than twice as many calories as an equal amount of protein
or carbohydrate. Can be saturated or unsaturated.
▫ Vitamins: chemical compounds that are involved in
various metabolic reactions in the body. Can be fat-soluble
vitamins or water-soluble vitamins
▫ Minerals: crystalline chemical elements that comprise
about 4 percent of a person’s weight.
▫ Water: perhaps the most vital nutrient.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Guidelines & Recommendations for
Meeting Nutrient Needs
• UDSA Dietary Guidelines for Americans 2005
▫
▫
▫
▫
▫
▫
▫
▫
▫
Adequate nutrients within calorie needs
Weight management
Physical activity
Food groups to encourage
Fats
Carbohydrates
Sodium and potassium
Alcoholic beverages
Food safety
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Food Pyramids & Nutrition Labeling
• MyPyramid
▫ Developed by the USDA in 2005
▫ 12 models based on caloric need and physical activity
• Oldways Preservation and Exchange Trust
▫
▫
▫
▫
Asian Diet Pyramid
Latin American Diet Pyramid
Mediterranean Diet Pyramid
Vegetarian Diet Pyramid
• Nutrition Labeling
▫ USDA established in 1994 that all packaged foods
would be required to carry labels listing a food’s
nutritional content
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Relationship of Nutrition to Health
• Nutrients promote good health by preventing
deficiencies and chronic diseases
▫
▫
▫
▫
Heart disease
High blood pressure
Obesity
Type 1 and 2 diabetes
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Menu Planning Implications
• Americans want the opportunity to select nutritious
foods
• Vehicles to help increase interest in healthful eating:
▫
▫
▫
▫
Nutrient breakdown of menu items
Printed general nutrition information on the menu
Health-oriented newsletter
Staff knowledge
• Ingredient and food preparation affects the food’s
nutritional content
▫ Tailoring a foodservice operation’s cooking methods to
minimize vitamin loss can be achieved by adhering to
eight guidelines.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Food Preparation Guidelines
1.
2.
3.
4.
5.
6.
7.
8.
Avoid overcooking food.
Steam, stir-fry, or microwave foods instead of boiling. If
cooking in water cannot be avoided, use as little as possible
and reuse that water in a soup or stock gravy.
Keep food wrapped to prevent oxidation.
If appropriate, keep foods cool to decrease the activity of
enzymes.
Do not add baking soda to green vegetables to give them a
bright green color.
Store foods in the dark or in opaque containers.
Cut foods into medium-size pieces for cooking. Large pieces
usually cook too slowly, and very small pieces promote
oxidation and loss of vitamins into the cooking water.
Avoid holding food at serving temperature for a prolonged
period, as on a steam table. This procedure not only increases
vitamin loss, but also affects texture and increases the risk of
food poisoning.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009