This chapter presents the following content: Nutrition basics, guidelines & recommendations for meeting nutrient needs, food pyramids & nutrition labeling, relationship of nutrition to health, menu planning implications, food preparation guidelines. | Chapter 3: Nutrition and Menu Planning Nutrition Basics Nutrition: the study of how food is used by the body Six major nutrient groups: Proteins: provide calories, synthesize new body tissue during growth, and replace worn-out cells Carbohydrates: 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 vitamins Minerals: 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. © 2009 Guidelines & Recommendations for Meeting Nutrient Needs UDSA Dietary Guidelines for Americans 2005 Adequate nutrients within calorie needs Weight management Physical activity Food groups to encourage Fats Carbohydrates Sodium and potassium Alcoholic beverages Food safety Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Food Pyramids & Nutrition Labeling MyPyramid Developed by the USDA in 2005 12 models based on caloric need and physical activity Oldways Preservation and Exchange Trust Asian Diet Pyramid Latin American Diet Pyramid Mediterranean Diet Pyramid Vegetarian Diet Pyramid Nutrition Labeling USDA established in 1994 that all packaged foods would be required to carry labels listing a food’s nutritional content Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Relationship of Nutrition to Health Nutrients promote good health by preventing deficiencies and chronic diseases Heart disease High blood pressure Obesity Type 1 and 2 diabetes Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Menu Planning Implications . | Chapter 3: Nutrition and Menu Planning Nutrition Basics Nutrition: the study of how food is used by the body Six major nutrient groups: Proteins: provide calories, synthesize new body tissue during growth, and replace worn-out cells Carbohydrates: 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 vitamins Minerals: 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. © 2009 Guidelines & Recommendations for Meeting Nutrient Needs UDSA Dietary Guidelines for Americans 2005 Adequate nutrients within calorie needs Weight management Physical activity .
