Nutrition reading guide for test

Read through Chapter 1: A Market for Nutritious Food and the PowerPoint associated to answer the following questions.

1. Explain the current market need for nutritious menu options.

eating out at restaurants and other foodservice operations has become an enjoyable part of the people’s lifestyle

people consume 1/3 calories and 1/2 money at outside

many consumer concerns about celiac disease and gluten intolerance those with allergies, and those who modify their entire diets due to diabetes or heart disease

2. Define nutrient and nutrition. What is the difference between these two terms?

Nutrient - chemical compounds that are essential to the body because they help it maintain, generate, and repair tissues.

Nutrition is the science of how the nutrients in food affect health. Not only does nutrition study they psychological effects of food, but it also studies how the human body ingests, digests, absorbs, transports, and metabolizes food.

3. Identify health issues caused by poor nutrition

When people do not have enough nutrition

They will get

Wight loss

Impaired immune systems

anemia

4. Explain the opportunities for foodservice professionals with knowledge of nutrition.

Not only in the food industry, knowledge is very important, recognize how have allergy and how need the gluten free. And customer want good taste and value. The restaurant is in dire need of professionals about nutrition and can provide nutritious food for all modern dining situation.

5. Identify industry trends in the area of nutrition.

There have a lot Adult breakfast skippers people do not eat breakfast or they buy take and go food, and there have a lot home meal replacements such as, takeout areas at grocery stores, delivery options and takeout services within conventional restaurants.

6. Identify credible sources of nutrition information

1. Effectively evaluating the credibility of nutritional information is an important skill for any restaurant or foodservice manager

2. The most knowledgeable restaurant and foodservice professionals use reliable and credible sources of information from trade associations

3. Use these credible sources when researching nutritional information

4.

7. Identify the three professions concerned with nutrition. What educational/training experience must be completed to certify as these professionals.

Registered dietitian,

Registered dietetic technician

ACF certified chef

8. What is “menu labeling” and what effect would it have on casual dining operations like Outback Steakhouse?

Menu labeling is restaurants and vendors with 20 or more location label their menus with calorie counts for standard menu item by local low

Prevent allege infection and

9. What is the meal most commonly eaten at home?

dinner

10. Why are restaurants meeting customers’ needs for more nutritious meals?

These operations generally have a captive audience, meaning that many people visit and dine at the operation almost daily for one reason or another.

It is extremely important to ensure that nutrients are present in the meals and that the highest quality ingredients are used when possible.

And it is important to know what kind allege customer have. And they can get the feedback. It is much more important For the specific place that something more impotent to know customer’s situation, such as hospital, pre school, elder people,

11. About what % of adult Americans are obese? What do you think is the cause of this?

About 1/3 American is obese, because they consume a lot of sugar and fat.

Read Chapter 2: Key Concepts in Nutrition and the associated PowerPoint to answer the following questions.

1. Explain the effects of alcohol consumption on the body.

Because alcohol has no nutrient requirements by the body, moderate consumption is recommended

Alcohol provides 7 calories of energy per gram when metabolized, but contains no other nutrients, hence alcohol is classified as an empty calorie substance.

When consumed in moderation, alcohol can help reduce the risk of cardiovascular events and decrease the occurrence of diabetes and dementia. Excessive use, however, can lead to cancer of the digestive system and cirrhosis of the liver.

2. Identify the six basic types of nutrients found in food and describe their characteristics.

-Proteins -large, complex molecules provide amino acids, compounds body, like muscle, supply nitrogen maintain fluids, and keep the body from getting too acidic or basic

-Lipids – energy yielding nutrient. Lipids provide abundant energy at 9 calories per gram which is twice the amount of carbohydrates and proteins. Lipids are broken down into three categories:

-Triglycerides

- Cholesterol

- Phospholipids

-Water: - The most Important nutrient

Water is essential to all forms of life. About 50 to 70 percent of the human body is water. Water either participates in or is a by-product of most metabolic reaction.

3. Identify the structures of the digestive system and describe digestion, absorption, transport, and utilization of nutrients from food.

Digestion is the process of breaking food down to its simplest or most elemental parts, which the body can absorb and use

1. This process occurs in the digestive tract, a hollow muscular tube that extends from the mouth to the anus

2. The digestive process consists of both the physical movement of food through the tract and the chemical breakdown that happens along the way

3. The digestive tract has many layers:

4. an inside lining called the mucosa, a mucous membrane that protects the lining of the tract and provides secretions from underlying tissue;

5. the submucosa, which has connective tissue and blood vessels; a layer of muscle; and the serosa, which lines the abdominal cavity and provides a passage for blood vessels, nerves, and the lymphatic system

6. Digestion begins with the mouth as it mechanically and chemically breaks down the food

7. food leaves the mouth and journeys toward the stomach, called a bolus. Peristalis (involuntary contractions in the digestive tract) propel the bolus through the esophagus to the stomach, where the lower esophageal sphincter opens to allow entry

8. The functions of the stomach are to store food temporarily, to mix it mechanically, and to continue chemical digestion.

9. The chyme passes through the stomach and moves to the small intestine where villi increase the surface area and absorption capacity

10. The pancreas secretes additional enzymes that aid in carbohydrate, protein, and lipid digestion.

11. Bile from the gallbladder, emulsifies fats, allowing enzymes to reduce the fats to their component parts of fatty acids and glycerol.

12. The large intestine is approximately five feet long. It contains the cecum; the ascending, transverse, and descending colon; the rectum; and the anus.

13. The main role is to reabsorb water, minerals, and bile salts from the digested material

14. The final stage of the digestive system is the movement of material from the colon to the rectum and then out through the anus at the time of elimination

4. Explain how the senses affect a person’s intake of food. Why is your ability to taste food impaired when you have a stuffy nose from a head cold?

The brain collects the sensory stimuli associated with eating food and tells us whether the overall sensation is pleasurable or painful. Later, when the same taste and aroma combination is received, the brain recognizes this food as something liked or disliked. This is what’s known as a palate which is like a memory stamp of food flavor profiles

Sense of taste very relative with brain. Brain consider what taste is it. And many taste link with aroma so stuffy nose infect to taste too

5. Describe the difference between a nutrient dense food and an empty-calorie food.

Diets low in lipids appear to decrease the body’s production of high-density lipoprotein (HDL) which is believed to protect the cardiovascular system

Saturated fats are considered to be unhealthy because they raise the level of low-density lipoprotein (LDL), or bad cholesterol

6. Describe the body mass index and explain why it is important to achieve and maintain a healthy weight.

When someone is overweight, the idea is to decrease caloric intake to create a deficit, or negative calorie balance, in order to lose weight. Exercise is also necessary to maintain a healthy body

Read Chapter 3: Understanding Nutritional Standards and Guidelines and the associated PowerPoint presentation to answer the following questions.

1. Define Recommended Dietary Allowance, Adequate Intake, Tolerable Upper Intake Level, and Estimated Energy Requirement.

1. Recommended Dietary Allowance (RDA): average daily dietary nutrient intake sufficient to meet the nutrient requirement of nearly all healthy individuals

2. Adequate Intake (AI): daily dietary intake level assumed to be adequate for good health when there is insufficient evidence to set an RDA

3. Tolerable Upper Intake Level (UL): highest level of daily nutrient intake that poses no risk of adverse health effects to almost all individuals

In addition to values for nutrients, the DRIs include two values for energy.

4. Estimated Energy Requirements (EER): dietary energy intake believed to maintain energy balance in a healthy adult

2. Determine the amounts of Carbohydrate, protein, and fat recommended for healthy diets.

Protein- 0.8 grams of protein per kilogram of body weight, or 0.36 grams per pound. This amounts to: 56 grams per day for the average sedentary man. 46 grams per day for the average sedentary woman.

Carbohydrate - carbs provide 45 to 65 percent of your daily calorie intake. So if you eat a 2000-calorie diet, you should aim for about 225 to 325 grams of carbs per day. But if you need to lose weight, you will get much faster results eating around 50 to 150 grams of carbs.

Fat - fat in adults is 20% to 35% of total calories from fat. That is about 44 grams to 77 grams of fat per day if you eat 2,000 calories a day.

3. What is the current recommendations for daily intake of sodium?

Reduce daily sodium intake to less than 2300 mg, and further reduce to 1500 mg among persons older than 51

4. Identify the eight major allergens that must be included on a food label. What do these allergens all have in common?

Food allergens are substances that can cause an allergic reaction for some people. The FALCPA requires food labels to disclose whether a food contains one or more of the eight major allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat.

5. Describe how the daily values, nutrition facts label, and ingredient list are used in restaurants and foodservice operations.

6. What is a Nutrition Facts Label? List the mandatory components of a Nutrition Facts Label.

nutrition facts label is part of the food label that contains the nutrition information required by the FDA. It is a useful tool to help people avoid food allergens, plan special diets, and cut back on calories, total fat, cholesterol, and sodium

Each nutrient on the nutrition facts label is reported as a % of the Daily Values (DVs)

7. List the 5 MyPlate Food Groups. Give examples of each group, the daily recommendations for you gender and age group, and the serving equivalents.

High school male- 2800 - 3000

High school female 2400

Elder over 50 male 2200

Elder over 50 female 2800

Under 3 years old female 1000- 1400

Read Chapter 4: The Energy Nutrients: Carbohydrate, Protein, and Lipid and the associated PowerPoint Presentation to answer the following questions.

1. Identify the types of carbohydrates, their food sources, and their importance in the diet.

- Carbohydrate: a carbohydrate is an organic chemical that consists of carbon, hydrogen, and oxygen. Carbohydrates are the body’s [referred course of fuel, providing four calories of energy per gram. According to AMDR, to adults need 45~65 percent of daily calorie.

- Protein: proteins and amino acids generally are not used for energy like carbs and lipids, although proteins contain fuel in the form of calories, although proteins contain fuel in the form of calories, their calories are not use as energy unless a person has depleted there store of carbs and lipids. Protein is part of muscles, skin and hair and nails Beef, chicken, soy, quinoa have a lot proteins. When person’s protein intake and usage are equal, they are in protein balance. As nitrogen balance is closely related to protein balance. Amino acids made by protein. It have nine calories of energy per gram. Storage in from of fat. The body needs lipids in order to absorb fat soluble vitamins, to spare body protein from being used for energy. adults need 20~25 percent of daily

- Lipids are a nutrient that includes triglycerides, sterols and phospholipids. Triglycerides, withch comprise 95 of lipids in the diet, come from sloid fats from animal cources and oils from mostly plant cource. It recommended 15~25%

2. Identify the types of dietary fiber, their food sources, and their importance to health.

Dietary fiber is another type of carbohydrate that contains long strands of bonded glucose molecules

Dietary fiber is classified as soluble or insoluble. Insoluble fiber does not dissolve in water it simply passes through the digestive tract. Soluble fiber dissolves in water to form a soft gel that connects to bile salts and reduces cholesterol in the blood.

3. Identify the types of diabetes and its causes and effects.

Diabetes mellitus is a disease characterized by hyperglycemia, or high blood sugar levels. It is cause by genetic, metabolic, and other conditions like pregnancy.

Diabetes is classified into 3 different types:

Type 1 – autoimmune disease in which the pancreas stops producing insulin. Genetic predisposition and viral infections trigger the body’s immune system to destroy insulin producing cells in the pancreas

Type 2 – can occur in people who are at a healthy weight but who do not produce enough of their own insulin. More often, type 2 is caused by insulin resistance. Insulin resistance is a condition that develops when a person gains weight and produces too much insulin in response to high blood-sugar levels.

Gestational diabetes – occurs when women who do not have a previously diagnosed case of diabetes demonstrate increased blood-glucose levels late in pregnancy

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4. Identify the dietary sources and functions of protein, and explain what essential amino acids and incomplete, complete, and complementary proteins are.

Protein differs from carbs and lipids because protein is the only nutrient that provides nitrogen. Nitrogen is essential for the tissues of the body to grow.

Proteins are compounds composed of long chains of varying amino acids.

Of the major food groups, those with significant amounts of protein are meats, poultry and fish, dairy, grains, and vegetables.

the remaining 9 either cannot be made or the body does not make them in large enough quantities. These 9 amino acids are known as essential amino acids because they must be obtained from food.

A food that contains all nine essential amino acids is considered a high-quality protein, aka complete protein. Food that is missing one or more essential amino acids is considered an incomplete protein.

5. Describe the types and characteristics of lipids and their importance in health.

Types

ü A triglyceride is a molecule formed by one glycerol molecule and three fatty acids.

ü Phospholipids such as lecithin and cholesterol make up the balance of fats found in the diet.

ü Cholesterol is found only in animal food, such as meat, fish, poultry, and cheese. Cholesterol has a ring structure consisting of a steroid and an alcohol.

ü A fatty acid is an organic molecule that consists of a carbon–hydrogen chain with an organic-acid group (COOH) at one end.

ü Saturated fatty acids have no double bond present between the carbon atoms in their carbon chain, making them more solid at room temperature.

ü Unsaturated fatty acids contain one or more double bonds in the carbon chain.

Caracteristics of lipids and their importance in health.

ü Lipids provide nine calories of energy per gram. Adipose tissue is the largest storage area for energy in the body, in the form of fat.

ü The body needs lipids in order to absorb fat-soluble vitamins, to spare body protein from being used for energy, to act structurally as part of every cell membrane, to for the base for many hormones, and to act as lipoproteins.

Read Chapter 5: Vitamins, Minerals, and Water and the associated PowerPoint Presentation to answer the following questions.

1. Distinguish between water-soluble and fat-soluble vitamins.

Water soluble vitamins dissolve in water but not fat and generally are not stored in the body.

Fat soluble vitamins, on the other hand, dissolve in fat but not water, and they can be stored in the body’s adipose tissue.

2. Describe the functions, sources, and recommended intake amounts of vitamins and minerals in the body.

Vitamin A

- Functions -important to good vision, general growth and development, reproduction, bone health, and immune function

- Source - is found in animal-based food such as liver, milk, and other dairy products

- Recommended intake 3000

- Deficiencies body will not fighting excessive oxidataion of molecules . not retina health in the eye.

Vitamin D

- Functions- important to regulate the blood’s calcium levels to maintain bone health Our bodies can make vitamin D from a compound that lies under the skin

- Source- Sunlight activates the natural production of vitamin D. Vitamin D can also be found in fatty fish like salmon and sea bass.

- Recommended intake- 100

- Deficiencies-Deficiencies can lead to rickets, osteomalacia, and osteoporosis

Vitamin E

- Functions- it protects cellular membranes and prevents damage from free radicals, unpaired electrons formed during the metabolic activity of the body.

- Source- both plant and animal based foods like fish, cooking oils, and wheat germ.

- Recommended intake 100

- Deficiencies – impact on heat and eye

Vitamin K

- Functions - The primary function of vitamin K is to enable blood to clot, but also plays a role in the health of bones.

- Source - leafy green veg,

- Recommended intake – 120 -60

- Deficiencies – effect to immunity sistem

Thiamin Vitamin B6 Folate

- Functions - metabolism of glucose to other products used by the body. Riboflavin and niacin accept and donate electrons, making them essential to metabolic processes.

- Source germ, pork, legumes, whole grains, and nuts eat cereals, meat, fish

- Recommended intake

- Deficiencies each is differents

Vitamin C

- Functions- acting as an antioxidant and assisting the body in the absorption of iron from plant sources

- Source - fruits

- Recommended intake - 2000

- Deficiencies – tired and effect to immune system

Minerals

- Functions – constitute body

- Source obtain them from both animal and vegetable food. Like vitamins, minerals are essential to a healthy body.

- Recommended intake sodium under 2300 consume no mour then 1500

- Deficiencies osteoporosis hemoglobin iron deficienct anemia

Minerals

Minerals are chemical elements found in soil or ground water. We obtain them from both animal and vegetable food. Like vitamins, minerals are essential to a healthy body

recommended intake amounts of vitamins and minerals in the body.

Vitamin A

3000

Thiamin

ND

Vitamin B6

100

Folate

1000

vitaminC

2000

Vitamin D

100

Vitamin E

1000

Vitamin K

ND

Calcum

2000-2500

Chloride

3600

Magnesium

350

Sodium

2300

Copper

10000

Iron

42

Phosphorus

4000

Fluoride

10

.

3. Identify ways to retain the vitamin and mineral content of food when cooking. Which methods are best for water-soluble vitamin and mineral retention? What methods are best for fat-soluble vitamin and mineral retention?

Minimizing cooking time helps preserve vitamins and minerals, especially in water soluble vitamins. Steaming is the best cooking method for retaining vitamin content in vegetables.

Minerals and fat-soluble vitamins are not as fragile as water-soluble vitamins. Soaking produce can leech minerals like potassium. Storing food for extended periods of time, or simply exposing it to air or light can destroy vitamins.

4. Describe the recommended intake amounts and functions of water in the body.

According to U.S. dietary surveys, the daily Adequate Intake for water is 3.7 liters for men and 2.7 liters for women

5. Describe the difference between micro and macro nutrients.

micronutrients because the body needs only small amounts of each one, while carbohydrates, fats, and proteins are called macronutrients because the body needs larger amounts of them.