Chefs must understand the factors that influence food selection, such as flavor, cost, culture and health concerns. They also need to have a basic understanding of nutrition, including the six classes of nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and water - and their functions. Nutrition is the study of nutrients and how they relate to health, while a calorie is a measure of energy and the nutrients that provide energy are carbohydrates, lipids, and proteins.
Chefs must understand the factors that influence food selection, such as flavor, cost, culture and health concerns. They also need to have a basic understanding of nutrition, including the six classes of nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and water - and their functions. Nutrition is the study of nutrients and how they relate to health, while a calorie is a measure of energy and the nutrients that provide energy are carbohydrates, lipids, and proteins.
Chefs must understand the factors that influence food selection, such as flavor, cost, culture and health concerns. They also need to have a basic understanding of nutrition, including the six classes of nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and water - and their functions. Nutrition is the study of nutrients and how they relate to health, while a calorie is a measure of energy and the nutrients that provide energy are carbohydrates, lipids, and proteins.
Chefs must understand the factors that influence food selection, such as flavor, cost, culture and health concerns. They also need to have a basic understanding of nutrition, including the six classes of nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and water - and their functions. Nutrition is the study of nutrients and how they relate to health, while a calorie is a measure of energy and the nutrients that provide energy are carbohydrates, lipids, and proteins.
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
