Outline Introduction to Nutrition

Outline Introduction to Nutrition

CULI-1002 - Nutrition for Culinary Professionals

1. Introduction to Nutrition – what is meant by nutrition?
2. Macro & micro nutrients – what are nutrients?
3. Nutrition for Culinary Professionals – what does nutrition mean for cooks?

• What is nutrition?

• Science of how the body utilizes nitrients
• Helath, repair and disease, energy
• The study of diets & food choices in society
• Decrease the risk from diet related illnesses-cardio-vascular disease, overweight & obesity, diabetes, cancer.

• Nutritional trends & issues
• Why we eat what we do
• Seasoning & flavouring
• Digestion
• What are calories?
• Basal Metabolic Rate

What is nutrition?        

• Science of how the body utilizes nutrients
• Health, repair & disease
• The study of diets & food choices in society
• Decrease the risk from diet related illnesses – cardio-vascular disease, overweight & obesity, diabetes, cancer

What are nutrients?

• Substances in food that provide energy, promote growth & repair
• Macro nutrients – carbohydrates, fats, proteins,
• Micro nutrients – vitamins, minerals, water
• Essential nutrients – only available from food

Restaurants Canada reported in 2015:

• 92% of customers want nutritional information: total calories, total fat, trans-fat, sugar, sodium
• Allergy & intolerance information
• Gluten-free options
• Locally grown food

Health Canada reported in 2011:

• 61% of adult Canadians are overweight & obese
• 31% of Canadian children are overweight & obese
• 3.7 million Canadians with diabetes by 2018
• Cardio-vascular disease, kidney failure, amputations

“a consequence of increasing rates of overweight & obesity”

Social determinants of health

• Food industry & supply chain
• Where you live
• Socio-economic status
• Marketing & media
• Health support services

Why we eat the foods we eat

• Flavour – the five senses
• Demographics – who we are
• Convenience & availability
• Social & emotional needs
• Marketing & media influences
• Personal & ethical choices

Seasoning

• Bring out flavours present in food
• Salt, sweet, acids, pepper, cayenne pepper

Flavouring

• Addition of flavours to a food
• Five flavours – sweet, salty, sour, bitter, umami
• Herbs, spices, sweeteners, fermented products, etc.  (Quizzes)

What happens when we eat?

1. Digestion (su tieu hoa)– chewing, enzymes, stomach acid, bacteria

2.   Absorption ( su hap thu)– nutrients absorbed into blood stream & cells

1. Metabolism (su trao doi chat)– chemical process utilizing nutrients for energy, growth & repair

Kilocalorie

• Unit of energy found in food
• 1 kcal will raise temperature of 1 kg of water 1°C

Drink 1 L water at 5°C uses 31 kcal to raise to body temperature of 36.5°C