Chapter 5 Nutrition for Food Service Operations

2. 1 Competencies forNutrition for Food Service Operations Explain the importance of good nutrition and list and define the six basic nutrients. Describe the value of recommended dietary allowances, the MyPyramid program, and nutrition labeling. Describe nutrition concerns as they relate to food service functions, including menu planning, purchasing, storing, preparation, and recipe development. Identify the dietary concerns related to calories, fats and cholesterol, sodium, carbohydrates, food allergies, and vegetarian diets.

3. 2 The Six Basic Nutrients Proteins Carbohydrates Fats Vitamins Minerals Water

4. 3 Developing Healthier Menus Offer lean meat and meatless alternatives. Reduce sodium in soups, sauces, and marinades. Feature such low-fat and low-sugar foods as fruits and vegetables. Reduce portion sizes or make half-portions available. Offer fresh-fruit desserts, sugar-free beverages, unsweetened cereals, and baked items made with less sugar.

5. 4 How Nutrients Can Be Lost in Food Storage and Preparation Cleaning and trimming Oxidation Light Heat Water Misuse of ingredients

6. 5 Contemporary Dietary Concerns Calories Fats and cholesterol Sodium Carbohydrates Food allergies Vegetarianism

7. 6 Varieties of Vegetarianism VeganNo foods of animal origin, including milk, cheese, and honey Lacto-vegetarianismDairy products in addition to a meatless diet, no eggs Ovo-vegetarianismEggs in addition to a meatless diet, no dairy products Lacto-ovo vegetarianismEggs and dairy products in addition to a meatless diet