tailieunhanh - Lecture Professional cooking (7/E): Chapter 6 - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 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. Nutrition 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. Nutrition There are six categories of nutrients: Carbohydrates Fats Proteins Vitamins Minerals Water Nutrition 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. Nutrition Calories Carbohydrates, proteins, and fats can be used by the body to supply energy. 1 gram . | Chapter 6 Nutrition Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 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. Nutrition 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. Nutrition There are six categories of nutrients: Carbohydrates Fats Proteins Vitamins Minerals Water Nutrition 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. Nutrition Calories 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. Nutrition Calories Foods with empty calories provide few nutrients per calorie. Refined sugars and starches. High nutrient density foods provide many nutrients per calorie. Fruits, vegetables, and whole grains. Nutrition Carbohydrates 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. Nutrition Carbohydrates Carbohydrates are the body’s most important source of food energy. The body uses carbohydrates as energy first. One of the important functions of carbohydrates is to help the body burn fat properly. Nutrition Carbohydrates 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. Nutrition

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Essentail nutrients
• Balanced diet
• Nutritional labeling
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen