tailieunhanh - Lecture Professional cooking (6/e): Chapter 6 - Wayne Gisslen

Chapter 6 - Nutrition. The importance of a nutritionally balanced menu is obvious in the case of menus for hospitals and nursing homes,for even à la carte menus in restaurants should provide enough nutritional variety to allow customers to select nutritionally balanced health and nutrition are considered in detail in chapter 6. | Chapter 6 Nutrition Chapter Objectives 1. List and describe the six categories of nutrients, explain their functions in the body, and name some food sources of each. 2. Define the term calorie and describe the relationship between calories and weight gain. 3. List and describe the eight guidelines for maintaining a healthful diet. 4. Describe ways that cooks can incorporate nutrition principles into their cooking and their menu construction. Menu planners must have a basic understanding of nutrition. A food service worker’s responsibility is to serve nutritional food and a well-balanced menu. Nutrients Certain chemical compounds that are present in foods that: Supply energy for body functions Build and replace cells that makeup body tissues Regulate body processes The six categories of nutrients are: Carbohydrates Lipids (fats) Proteins Vitamins Minerals Water Essentail Nutrients Carbohydrates Consist of carbon, hydrogen, and oxygen Simple carbohydrates: Naturally | Chapter 6 Nutrition Chapter Objectives 1. List and describe the six categories of nutrients, explain their functions in the body, and name some food sources of each. 2. Define the term calorie and describe the relationship between calories and weight gain. 3. List and describe the eight guidelines for maintaining a healthful diet. 4. Describe ways that cooks can incorporate nutrition principles into their cooking and their menu construction. Menu planners must have a basic understanding of nutrition. A food service worker’s responsibility is to serve nutritional food and a well-balanced menu. Nutrients Certain chemical compounds that are present in foods that: Supply energy for body functions Build and replace cells that makeup body tissues Regulate body processes The six categories of nutrients are: Carbohydrates Lipids (fats) Proteins Vitamins Minerals Water Essentail Nutrients Carbohydrates Consist of carbon, hydrogen, and oxygen Simple carbohydrates: Naturally in fruits, vegetables, and milk Sweeteners such as honey, corn syrup, and table sugar Complex carbohydrates: Fiber: from seeds and cell walls of fruits, vegetables and cereal grains Lipids (fats) Fats are found in animal and plant foods and, in small amounts, in fruits Fats provide calories, help carry fat- soluble vitamins, and give a creamy pleasant mouth feel to foods Supply energy to the body in concentrated form Fats can be separated into three categories Saturated: mainly found in animal products like milk, eggs, and meat Monounsaturated: examples are: vegetable oils like grapeseed (canola) oil and olive oil Polyunsaturated: examples are fats from plants (soy and corn) and fish Proteins Proteins are the building blocks of the body Proteins are found in animal and plant foods Proteins are necessary for manufacturing, maintaining, and repairing body tissues Proteins regulate the balance of water, acids, and bases and move nutrients in and out of cells Vitamins .