Culinary Nutrition

Nutrition in Food Service

Chefs must be able to:
 Identify the factors influencing food
selection.
 Understand the basic concepts of
Nutrition.
 Factors Influencing Food Selection

FLAVOR
 An attribute of a food that includes its
appearance, smell, taste, feel in the
mouth, texture, temperature and even
the sounds made when it is chewed.
 Factors Influencing Food Selection

FLAVOR
 Taste – sensations perceived by the
taste buds on the tongue
 Taste Buds – cluster of cells found on
the tongue, cheeks, throat, and roof
of the mouth.
Factors Influencing Food Selection

OTHER ASPECTS OF FOOD

 Food Cost
 Convenience
 Availability and Familiarity
 Nutritional Content of Food
Factors Influencing Food Selection

DEMOGRAPHICS
 Age
 Gender
 Educational Level
 Income
 Cultural Background
 Factors Influencing Food Selection
CULTURE AND RELIGION
 The behaviors and beliefs of a certain social,
ethnic or age group.
 Each culture has norms about which foods are;
Edible,
High or Low status,
Frequent Consumption,
When will be eaten
Foods during special events or celebrations
 Factors Influencing Food Selection

HEALTH
 What you eat influences your health.
Obesity, overweight, cancer, heart
disease, diabetes and other health
problems must follow strict diet.
 Factors Influencing Food Selection

SOCIAL AND EMOTIONAL INFLUENCES

 Social Occasions
 Social Influences
 History
 Peer Pressure
 Factors Influencing Food Selection

FOOD INDUSTRY AND THE MEDIA

 The media portrays food in many ways:
Paid Advertisements
Articles on Food in Magazines
Newspaper
Television Shows
 Factors Influencing Food Selection

ENVIRONMENTAL CONCERNS
 Use of synthetic fertilizers and pesticides
 Wastefulness of fattening up
livestock/poultry
 Basic Concepts of Nutrition

NUTRITION
 Is a science that studies nutrients and
other substances in foods and in the body
and the way those nutrients relate to
health and disease.
 Basic Concepts of Nutrition
NUTRITION
 also explores why you choose particular
foods and the type of DIET you eat.
 DIET is the foods and beverages you
normally eat and drink.
 Basic Concepts of Nutrition

NUTRIENTS
 The nourishing substances in food that
provide energy and promote the growth
and maintenance of your body.
Basic Concepts of Nutrition
NUTRIENTS
 Six Classes of Nutrients
 Carbohydrates
 Fats (Lipids)
 Protein
 Vitamins
 Minerals
 Water
Basic Concepts of Nutrition
FUNCTION OF NUTRIENTS
Nutrients Provide Energy Promote growth and Regulate body
maintenance processes

Carbohydrates X

Lipids X X X

Protein X X X

Vitamins X X

Minerals X X

Water X X
Basic Concepts of Nutrition
KILOCALORIES
 A measure of the energy in food,
specifically the energy-yielding
nutrients.
 1 kilocalorie contains 1000 calories.
 kcalorie or kcal
Basic Concepts of Nutrition
BODY COMPOSITION
 60% Water
 2% Vitamins and Minerals
 20-25% Fat
 15% Protein
SIX CLASSES OF NUTRIENTS
CARBOHYDRATES
 A large class of nutrients, including
sugars, starch, and fibers, that
function, as the body’s primary
source of energy.
SIX CLASSES OF NUTRIENTS
LIPIDS
 A group of fatty substances,
including triglycerides and
cholesterol, that are soluble in fat,
not water and that provide s rich
source of energy and structure to
cells.
SIX CLASSES OF NUTRIENTS
PROTEIN
 Major structural component of the
body’s cells that is made of
nitrogen-containing amino acids
assembled in chains, particularly
rich in animal foods.
SIX CLASSES OF NUTRIENTS
VITAMINS
 Non-caloric, organic nutrients
found in wide variety of foods that
are essential in small quantities to
regulate body processes, maintain
the body, and allow growth and
reproduction.
SIX CLASSES OF NUTRIENTS
MINERALS
 Non-caloric, inorganic chemical
substances found in wide variety of
foods; needed to regulate body
processes, maintain the body, and
allow growth and reproduction.
COUNTING CALORIES
CALORIES per GRAM

Carbohydrates – 4
Protein – 4
Fat – 9 (most energy rich nutrient)
 COUNTING CALORIES
So if you have a meal that contains:

Carbohydrates – 20g
Protein – 12g
Fat – 6g
 COUNTING CALORIES
How many calories did you get or consume?

Calories:
Carbs – 4 x 20 = 80
Protein – 4 x 12 = 48
Fat – 9 x 6 = 54
Total Calories = 182 kcal
COUNTING CALORIES
 COUNTING CALORIES
How many calories did you get or consume?

Calories:
Carbs – 4 x 20 = 80
Protein – 4 x 12 = 48
Fat – 9 x 6 = 54
Total Calories = 182 kcal