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Presentation Notes
Culinary Nutrition
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CULINARY NUTRITION
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CULINARY ARTS
Culinary Nutrition
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Presentation Notes
Culinary Nutrition
Slide 2
COPYRIGHT
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of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA,
except under the following conditions:
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individual personal use only, without obtaining written permission of TEA.
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Culinary Nutrition
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Presentation Notes
Culinary Nutrition
Slide 3
NUTRITION
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The process of eating the right kind of food so you can grow properly and be healthy.
Culinary Nutrition
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Culinary Nutrition
Slide 4
NUTRITION IN FOODSERVICE
Chefs must be able to:
▪ Accommodate diners’ dietary
request
▪ Create menu items for dietary
restrictions
▪ Stay current with nutrition
information
▪ Work with nutrition experts
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Nutrition is affecting the foodservice industry more and more.
Culinary Nutrition
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Culinary Nutrition
Slide 5
NUTRITION BASICS
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Chefs can apply nutrition knowledge to:
• food preparation
• food purchasing
• menu planning
Culinary Nutrition
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Culinary Nutrition
Slide 6
NUTRIENT GROUPS
1. Carbohydrates
2. Lipids
3. Minerals
4. Protein
5. Vitamins
6. Water
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Nutrient - a substance that provides nourishment essential for the maintenance of life and for
growth.
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There are six nutrient groups.
Culinary Nutrition
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Culinary Nutrition
Slide 7
CARBOHYDRATES
▪ Body’s chief energy source
▪ Contributes four calories of
energy per gram
▪ Two types:
▪ Complex
▪ Starch
▪ Fiber
▪ Soluble
▪ insoluble
▪ Simple
▪ Sugars
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Carbohydrates - any one of various substances found in certain foods (such as bread, rice, and potatoes) that
provide your body with heat and energy and are made of carbon, hydrogen and oxygen.
Plants are the main source of carbohydrates.
Complex carbohydrates:
• Starch consists of long chains of glucose molecules that are broken down during digestion and provide energy
at a slower rate.
Common foods include:
• bread
• grains
• legumes
• pasta
• potatoes
• Fiber consists of long chains of glucose but do not breakdown during digestion so fiber is not digested. It passes
Culinary Nutrition
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Simple carbohydrates consist of a single sugar unit or two sugar units combined.
They include:
• fructose
• galactose
• glucose
• lactose (glucose + galactose)
• maltose (glucose + glucose)
• sucrose (glucose + fructose)
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through the body and is excreted.
• soluble fiber absorbs large amounts of liquid during digestion
• foods include fruits, legumes, oats and vegetables
• insoluble fiber does not absorb as much liquid
• foods include the structural parts of various fruits and vegetables and whole grains
Presentation Notes
Culinary Nutrition
Slide 8
LIPIDS
▪ Contain nine calories of energy
per gram
▪ Found in animal-based foods
▪ Saturated fat – solid at room
temperature
▪ Unsaturated fat – liquid at room
temperature
▪ Needed for normal growth and
development
▪ Provide a concentrated source of
energy
▪ Trans fat is created when
unsaturated oil is chemically
changed (hydrogenation)
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Lipids are any one of various substances that contain fat and that are important parts of living
cells.
Saturated fats contain only a single bond.
• foods include dairy products, eggs, fatty meats and poultry skin
Unsaturated fats contain one or more double bonds depending on the specific oil.
This includes avocados, nuts, olive oil, safflower oil, seeds, soybean oil and sunflower oil.
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Hydrogenation occurs when the chemical process changes liquid oil to a solid fat.
Culinary Nutrition
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Culinary Nutrition
Slide 9
MINERALS
▪ Divided into:
▪ Major – 100 milligrams or more needed
per day
▪ Trace – less than 100 milligrams needed
per day
▪ Necessary for important functions
such as:
▪ Bone formation
▪ Energy metabolism
▪ Proper functioning of the nervous
system
▪ Water balance
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Minerals are needed for many body processes and become part of the body’s bones, fluids and
tissues.
Culinary Nutrition
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Trace Minerals include:
• Chromium
• Copper
• Fluoride
• Iodine
• Iron
• Manganese
• Molybdenum
• Selenium
• Zinc
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Major minerals include:
• Calcium
• Chloride
• Magnesium
• Phosphorus
• Potassium
• Sodium
• Sulfur
Presentation Notes
Culinary Nutrition
Slide 10
PROTEINS
▪ Building blocks of the human
body
▪ Food sources can be either:
▪ Animal – complete protein
▪ Plant based – incomplete
protein
▪ Needed for:
▪ Growth
▪ Maintenance
▪ Repair of body tissues
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Proteins - a substance that has amino acids, compounds and carbon, hydrogen, oxygen,
nitrogen and sometimes sulfur and is found in many foods.
Complete proteins contain all nine indispensable amino acids in the correct proportions needed
to support life.
• food sources include cheese, eggs, milk, meats, poultry and seafood
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Incomplete proteins are missing one or more of the indispensable amino acids.
• food sources include grains, legumes and nuts
Culinary Nutrition
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Culinary Nutrition
Slide 11
VITAMINS
▪ Aid in the formation of healthy
bones and teeth
▪ Are part of the blood-clotting
process
▪ Ensure proper vision
▪ Support the immune system
▪ Vitamins are either:
▪ Fat-soluble vitamins ingested when
various fats are eaten
▪ Water-soluble vitamins dissolve in
water
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Vitamins are needed to support many of the systems within the body.
Fat-soluble vitamins include:
• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K
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Water-soluble vitamins include:
• B12
• Biotin
• Folate
• Niacin (vitamin B3)
• Pantothenic acid
• Riboflavin (vitamin B2)
• Thiamin (vitamin B1)
• Vitamin C (Ascorbic Acid)
Culinary Nutrition
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Presentation Notes
Culinary Nutrition
Slide 12
WATER
▪ 50 to 60 percent of weight of
the human body
▪ Essential part of digestion
▪ Lubricates joints
▪ Transports nutrients and waste
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Water is the single greatest component of the human body.
Humans can survive only a short while without water.
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Almost all foods contain some amount of water.
Culinary Nutrition
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Presentation Notes
Culinary Nutrition
Slide 13
DIETARY HABITS
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According to the Dietary Guidelines Brochure for 2010, Americans should:
• Build a healthy plate
• Cut back on foods high in solid fats, added sugars, and salt
• Eat the right amount of calories for you
• Be physically active your way
Culinary Nutrition
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Culinary Nutrition
Slide 14
EXERCISE
▪ The Dietary Guidelines for 2010
recommends to:
▪ Increase physical activity
▪ Reduce sedentary behavior
▪ Encourage physical activity in:
▪ Childcare and childhood settings
▪ Schools
▪ Walk-to-school programs
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The Dietary Guidelines for Americans are updated every five years by the Department of
Agriculture (USDA) and the Department of Health and Human Services (HHS).
They provide authoritative advice for Americans ages 2 and older about consuming fewer
calories, making informed food choices and being physically active to attain and maintain a
healthy weight, reduce risk of chronic disease and promote overall health.
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The 2015 Dietary Guidelines are scheduled to be published in the fall of 2015.
Culinary Nutrition
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Culinary Nutrition
Slide 15
EMOTIONAL FACTORS
▪ Job requirements include:
▪ Long hours of physically
demanding work
▪ Work schedule of evenings,
holidays and weekends
▪ Pressures can be caused by:
▪ Change
▪ Confrontation
▪ Deadlines
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Stress is a state of mental tension and worry caused by problems in your life, work and so forth.
Culinary Nutrition
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Culinary Nutrition
Slide 16
MANAGING STRESS
Positive ways include:
▪ Exercise
▪ Hobbies
▪ Meditation
▪ Reading
▪ Talking to a friend
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Long-term unmanaged stress may lead to health problem such as depression, high blood
pressure and insomnia.
Culinary Nutrition
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Presentation Notes
Culinary Nutrition
Slide 17
HEALTHY KITCHENS, HEALTHY LIVES™ CONFERENCE
(click on link)
(image from video)
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Click on hyperlink to view video:
Healthy Kitchens, Healthy Lives™ Conference
Healthy Kitchens, Healthy Lives is a four-day conference held at The Culinary Institute of
America at Greystone in the Napa Valley. The conference brings together experts from Harvard
School of Public Health, the Samueli Institute, and other leading organizations, to present stateof-the-science on diet and nutrition. These experts are joined by chefs from the CIA to lead
teaching sessions for healthcare professionals who want to learn about techniques for cooking
delicious healthy foods.
https://youtu.be/qGmmCNe4qLo
Culinary Nutrition
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Culinary Nutrition
Slide 18
NUTRITION: BREAKING BOUNDARIES
(click on link)
(image from video)
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Click on hyperlink to view video from Johnson and Wales University:
Nutrition: Breaking Boundaries
JWU's groundbreaking Culinary Nutrition program is changing the science of food - and it's the
first of its kind to receive ACEND accreditation. Ready to launch your dietitian, product research,
spa chef or medical nutrition career?
https://youtu.be/xqb_YyrNHPk?list=PLSpZmcyjE5lYAW6yYcNE1KiJxG_SVIJLg
Culinary Nutrition
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Culinary Nutrition
Slide 19
COOKING METHODS
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Cooking is the process of preparing food for eating by applying heat.
Culinary Nutrition
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Culinary Nutrition
Slide 20
DRY COOKERY METHODS
▪ Transfer heat to food by:
▪ Conduction
▪ Hot air convection
▪ Radiation
Include:
▪
▪
▪
▪
▪
▪
Baking
Broiling
Deep frying
Grilling
Roasting
Sautéing
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Dry-heat cooking methods are often used with tender products.
• Baking – done in the oven with a certain amount of added moisture and most often covered.
• Broiling – uses radiation from heat source located above the oven to sear or brown the food.
• Deep-frying – cooks food in enough hot fat to fully cover the item.
• Grilling – uses radiation from a heat source located below the food.
• Roasting – a method that cooks a food by surrounding it with hot-air.
• Sautéing - cooking an item quickly in a small amount of hot fat over high heat.
Culinary Nutrition
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Culinary Nutrition
Slide 21
MOIST COOKERY METHODS
▪ Use liquid or steam in the
cooking process
▪ Best used for tougher meats and
fibrous vegetables
▪ Include:
▪
▪
▪
▪
Boiling
Poaching
Simmering
Steaming
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Moist cooking - uses liquid instead of oil to create the heat energy that is needed to cook the
food.
• Boiling – cooking in liquid at the highest possible temperature.
• Poaching – cooking food in a liquid at a low temperature.
• Simmering – cooks food in a liquid just below boiling.
• Steaming – cooks food by surrounding it with steam vapor.
Culinary Nutrition
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Presentation Notes
Culinary Nutrition
Slide 22
COMBINATION
▪ Applies both dry and moist heat
techniques to the same food
▪ Includes:
▪ Braising
▪ Stewing
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Braising – combines browning and simmering and tenderizes tough cuts of meat or poultry.
Stewing – combines braising or simmering to ingredients cut into small pieces and allows them
to float freely during cooking.
Culinary Nutrition
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Presentation Notes
Culinary Nutrition
Slide 23
LET’S REVIEW!
1.
Why do chefs need to know about nutrition?
2.
How many nutrient groups are there? Can you name them?
3.
What is the body’s chief energy source?
4.
What are trans fats? Are they healthy for you?
5.
There are many minerals and vitamins – how many can you name?
6.
How much of the body is water?
7.
How is working in the foodservice industry stressful?
8.
Identify the different dry and moist cooking methods.
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Answers to the questions are found within the slide presentation or may vary with class
discussion.
Culinary Nutrition
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Presentation Notes
Culinary Nutrition
Slide 24
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What does this quote mean to you?
Culinary Nutrition
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Culinary Nutrition
Slide 25
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Questions?
Culinary Nutrition
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Presentation Notes
Culinary Nutrition
Slide 26
REFERENCES AND RESOURCES
Images:
▪ Shutterstock™ images. Photos obtained with subscription. (Slides 1, 3, 4, 5, 7, 8, 9, 10, 11, 12, 13, 15)
Textbooks:
▪
Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
▪
Draz, J., & Koetke, C. (2014). The culinary professional. Tinley Park, IL: Goodheart-Willcox Company.
▪
Foundations of restaurant management & culinary arts. (2011). Boston, MA: Prentice Hall.
Website:
▪
SDA WIC Work Resource System
Appendix C: Nutrient Chart – Function, Deficiency and Toxicity Symptoms, and Major Food Sources
http://www.nal.usda.gov/wicworks/Topics/FG/AppendixC_NutrientChart.pdf
YouTube™:
▪
Healthy Kitchens, Healthy Lives™ Conference
Healthy Kitchens, Healthy Lives is a four-day conference held at The Culinary Institute of America at Greystone in the Napa
Valley. The conference brings together experts from Harvard School of Public Health, the Samueli Institute, and other leading
organizations, to present state-of-the-science on diet and nutrition. These experts are joined by chefs from the CIA to lead
teaching sessions for healthcare professionals who want to learn about techniques for cooking delicious healthy foods.
https://youtu.be/qGmmCNe4qLo
▪
Nutrition: Breaking Boundaries
JWU's groundbreaking Culinary Nutrition program is changing the science of food - and it's the first of its kind to receive ACEND
accreditation. Ready to launch your dietitian, product research, spa chef or medical nutrition career?
https://youtu.be/xqb_YyrNHPk?list=PLSpZmcyjE5lYAW6yYcNE1KiJxG_SVIJLg
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Copyright © Texas Education Agency, 2015. All rights reserved.
Culinary Nutrition
Copyright © Texas Education Agency, 2015. All rights reserved.