Nutrition and Menu Planning

Chapter 3: Nutrition and Menu PlanningNutrition BasicsNutrition: the study of how food is used by the bodySix major nutrient groups:Proteins: provide calories, synthesize new body tissue during growth, and replace worn-out cellsCarbohydrates: 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 vitaminsMinerals: 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. © 2009Guidelines & Recommendations for Meeting Nutrient NeedsUDSA Dietary Guidelines for Americans 2005Adequate nutrients within calorie needsWeight managementPhysical activityFood groups to encourageFatsCarbohydratesSodium and potassiumAlcoholic beveragesFood safetyFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Food Pyramids & Nutrition LabelingMyPyramidDeveloped by the USDA in 200512 models based on caloric need and physical activityOldways Preservation and Exchange TrustAsian Diet PyramidLatin American Diet PyramidMediterranean Diet PyramidVegetarian Diet PyramidNutrition LabelingUSDA established in 1994 that all packaged foods would be required to carry labels listing a food’s nutritional contentFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Relationship of Nutrition to HealthNutrients promote good health by preventing deficiencies and chronic diseases Heart diseaseHigh blood pressureObesityType 1 and 2 diabetesFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Menu Planning ImplicationsAmericans want the opportunity to select nutritious foodsVehicles to help increase interest in healthful eating:Nutrient breakdown of menu itemsPrinted general nutrition information on the menuHealth-oriented newsletterStaff knowledgeIngredient and food preparation affects the food’s nutritional contentTailoring 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. © 2009Food Preparation GuidelinesFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Avoid 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.