Nutrition for Foodservice and Culinary Professionals Chapter 11

Nutrition for Foodservice and Culinary Professionals Chapter 11 Handling Customers’ Special Nutrition Requests © 2013 John Wiley & Sons, Inc. All rights reserved.

Learning Objectives �Identify appropriate ingredients/menu items when customers request foods low in kcalories, fat and cholesterol, sugar, or sodium. �Compare and contrast a food allergy with a food intolerance, and identify the most common food allergies. �Describe how to set up a food allergy management plan in a restaurant, and identify foods to avoid for the most common food allergies. © 2013 John Wiley & Sons, Inc. All rights reserved.

Learning Objectives (cont’d) �Give three examples of gluten-free foods from each food group, explain cross-contact, and give five examples of how to avoid cross-contact when preparing gluten-free menu items. �Identify appropriate ingredients/menu items for a customer who is lactose intolerant. �Identify complementary protein combinations, and use them along with vegetarian menu planning guidelines to plan a vegetarian menu that includes vegan options. © 2013 John Wiley & Sons, Inc. All rights reserved.

Introduction �Vegetarian, low-fat, and other requests are becoming fairly common. �Part of your daily regime as a chef is to be prepared for these special needs without creating kitchen havoc. The best approach when designing your menus is to have choices that follow the basic dietary guidelines discussed in this book. © 2013 John Wiley & Sons, Inc. All rights reserved.

Have these basic preparations to respond to special requests: �Meats marinated or rubbed with no salt �Blanched vegetables reheated in a small amount of seasoned stock, then finished with a small amount of olive oil, butter, etc. �Dips and chips for appetizer—hummus with baked whole-wheat tortilla chips �Well-balanced dressing �Balanced desserts, such as those based on fruit © 2013 John Wiley & Sons, Inc. All rights reserved.

Low Kcalorie � How ◦ ◦ ◦ ◦ to offer menu items lower in kcalories: Adjust the portion size smaller. Offer different sizes of an entrée, perhaps a halfsize. Allow customers to share an entrée. Offer to put sauces and dressings on the side. Make sure you have some balanced sides. Choose balanced cooking methods and put on the menu. Have balanced sauces and dressings, as well as fruit-based dessert choices. © 2013 John Wiley & Sons, Inc. All rights reserved.

Menu Choices for Low Kcalorie � Fruits and vegetables � Dips made with nonfat yogurt � Juice � Clear soups with veggies/lean proteins � Salads with balanced dressings � Lean proteins Sauces with small amounts of fat � Roasted and steamed vegetables � Fruits and fruit-based desserts � Drinks with no or little sweetening � © 2013 John Wiley & Sons, Inc. All rights reserved.

Menu Choices for Low Kcalorie (cont’d) �No fried foods. �Moderate fatty foods/ingredients such as: ◦ Cheese ◦ Nuts ◦ Fatty proteins (80/20 burger meat, bacon) ◦ Biscuits, cornbread, croissants ◦ Fats and oils in sauces and preparation ◦ Regular cakes, pies, cookies, ice cream ◦ Sweetened drinks © 2013 John Wiley & Sons, Inc. All rights reserved.

Low Fat and Cholesterol �Biggest sources of fat and saturated fat in American diet: ◦ Fats and eggs used to make grains-based desserts ◦ Cheese ◦ Whole milk ◦ Beef and pork ◦ French fries ◦ Dairy desserts such as ice cream © 2013 John Wiley & Sons, Inc. All rights reserved.

Menu Choices for Low-Fat, Low-Cholesterol Diet � Raw vegetables and fruits � Baked pita wedges with vegetable-based dip or hummus � Balanced dressings � Light margarine � Lean proteins � Pasta with vegetables � Meatless entrees � Roasted and steamed vegetables � Fruits and fruit-based desserts � Low-fat fruit yogurt with meringue cookie © 2013 John Wiley & Sons, Inc. All rights reserved.

Low Sugar �Avoid added sugars found in baked goods, desserts, ice cream, sugar-sweetened beverages including fruit drinks, candy, and some jams/pancake syrups. �Most appetizers, soups, salads, breads and rolls, entrées, and side dishes are low in sugar. © 2013 John Wiley & Sons, Inc. All rights reserved.

Diabetes � If you have diabetes, your body cannot make or properly use insulin. This leads to high blood glucose, or sugar, levels in your blood. � Healthy eating helps keep your blood sugar in your target range. � Treatment for diabetes is individualized and includes a balanced diet that supports a healthy weight, physical activity, as well as insulin or other medications as needed. � Diet is a critical part of managing diabetes, and involves paying attention to when and how many carbohydrates you eat. © 2013 John Wiley & Sons, Inc. All rights reserved.

Low Sodium �Most Americans eat more sodium than required. Too much sodium raises blood pressure. �The major source of sodium in the diet is salt. � 1 teaspoon salt = 2, 300 milligrams sodium. �Processed foods tend to be high in sodium. �In all menu categories, limit high-sodium ingredients such as salt, soy sauce, MSG, seasoned salts, Worcestershire sauce, ketchup, barbecue sauce, most Asian sauces, and any ingredient that is pickled, brined, smoked/cured. © 2013 John Wiley & Sons, Inc. All rights reserved.

Also avoid the following for a low-sodium diet: �Regular soup bases, mixes, or bouillon cubes �Commercial salad dressings unless lower than 100 mg sodium/2 tablespoons �Convenience breaded poultry/fish �Cured/smoked meats and fish such as bacon, ham, bologna, hot dogs, luncheon meats �Canned vegetables or beans �Commercial baked goods and pancake mix © 2013 John Wiley & Sons, Inc. All rights reserved.

Diabetes �Food allergy: An abnormal response to a food triggered by your body’s immune system. �Food intolerance: An unpleasant reaction to food that does not involve the immune response. Symptoms can include gas, bloating, dizziness, etc. © 2013 John Wiley & Sons, Inc. All rights reserved.

Common sites for allergic reactions. © 2013 John Wiley & Sons, Inc. All rights reserved.

Following foods account for 90 percent of all food allergies: �Milk �Eggs �Peanuts �Tree nuts (walnuts, pecan, almonds, cashews, etc) �Fish and shellfish �Soy �Wheat Food allergies are more common in infants and young children. They might outgrow them. Adults also have food allergies—especially to fish and shellfish. © 2013 John Wiley & Sons, Inc. All rights reserved.

Food Allergies and Intolerances �Most cases of allergic reactions to foods are mild, but some are violent and life-threatening and can be caused by simply a trace amount of the offending food. �Peanuts are the leading cause of death from food allergies. �Whereas people with true food allergies must avoid the offending foods altogether, people with food intolerances can often eat small amounts of the offending foods without experiencing symptoms. © 2013 John Wiley & Sons, Inc. All rights reserved.

Steps to creating a food allergy management plan: 1. 2. 3. 4. Who will answer guests’ questions? Someone is designated to discuss allergy concerns with customers, check with the chef to make sure the item is prepared correctly, and hand-carry plate to customer. Who will be responsible for keeping recipe information up to date and check ingredients used in menu items? What steps will the kitchen and waitstaff take to avoid cross-contact? How should staff handle an allergic reaction? © 2013 John Wiley & Sons, Inc. All rights reserved.

Food Allergy Management Plan �The prevalence of food allergies is growing. Take them seriously. � All staff need training in the nature of food allergies, the foods commonly involved in severe reactions, the procedure for identifying and handling customers with food allergies, and emergency procedures. © 2013 John Wiley & Sons, Inc. All rights reserved.

Food Allergies �Egg allergies: usually start in childhood, frequently outgrown by adulthood. ◦ In baking, for leavening, you can substitute 1½ tablespoons oil + 1 teaspoon baking powder for each egg (up to 3). ◦ As a binder, you can substitute ¼ cup applesauce per egg (up to 3). �Avoid all menu items that include eggs in any form: lecithin, globulin, or ovalbumin. © 2013 John Wiley & Sons, Inc. All rights reserved.

Food Allergies (cont’d) �Peanut allergy: ◦ Peanut allergies can trigger a severe reaction if the individual is very sensitive. ◦ Unexpected sources of peanuts: some Asian and Mexican dishes, some sauces such as pesto and gravy, salad dressings and condiments, and specialty pizzas. ◦ Peanuts go by many names such as beer nuts, ground nuts, goobers, or monkey nuts. © 2013 John Wiley & Sons, Inc. All rights reserved.

Food Allergies (cont’d) �Tree Nuts Allergies: ◦ Include almonds, Brazil nuts, cashews, chestnuts, coconuts, filberts, ginkgo nuts, hickory nuts, macadamia nuts, pecan, pine nut, pistachio, walnuts. ◦ Peanuts are not included here because they are legumes and grow underground. ◦ Unexpected sources of tree nuts: pasta, honey, breading, salads and dressings, meat-free burgers. © 2013 John Wiley & Sons, Inc. All rights reserved.

Food Allergies (cont’d) �Milk Allergy: ◦ Most common in young children, who usually outgrow it as they get older. ◦ Hidden sources of milk include luncheon meats that are sliced on slicers also used to slice cheese. ◦ Avoid all dairy products and casein, caseinate, ghee, lactalbumin, lactose, lactulose, and whey. © 2013 John Wiley & Sons, Inc. All rights reserved.

Food Allergies (cont’d) �Soy ◦ ◦ Allergy: Soybean allergy is one of the more common food allergies—especially in infants and children. Soybeans appear in a number of processed foods and can be hard to avoid. Soy products are found in baked goods, crackers, cereals, soups, and sauces, as well as other foods. Most individuals allergic to soy can eat soy lecithin as well as highly refined soy oil. © 2013 John Wiley & Sons, Inc. All rights reserved.

Food Allergies (cont’d) �Wheat-Free ◦ ◦ Diet: Wheat allergy is not the same as having celiac disease, which requires a gluten-free diet. Children are most likely to have a wheat allergy. Wheat is hard to avoid and you have to read labels carefully. Wheat is found in unlikely places such as luncheon meat and french fries. © 2013 John Wiley & Sons, Inc. All rights reserved.

Food Allergies (cont’d) �Shellfish Allergies ◦ Most people do not outgrow this allergy. ◦ Shellfish allergies are usually lifelong. ◦ Avoid crabs, crayfish, lobster, languistines, prawns, shrimp, mollusks, krill, clams, oysters, mussels, scallops, abalone, snails, limpets, periwinkles, squid, octopus, cuttlefish, and surimi. © 2013 John Wiley & Sons, Inc. All rights reserved.

Gluten Free � Celiac disease is an inherited autoimmune disease. � When a person with celiac disease consumes any food, beverage, or medication containing gluten, his or her immune system is “triggered” and responds by damaging the lining of the intestinal tract. � Symptoms include abdominal pain, diarrhea, and/or a severe skin rash. � Other people without celiac disease also have gastrointestinal symptoms after eating gluten. This is called “non-celiac gluten intolerance. ” Gluten is found in wheat, barley, rye, or oats contaminated with these grains. © 2013 John Wiley & Sons, Inc. All rights reserved.

To avoid gluten, check food labels for: � Wheat—including durum wheat, farina, graham flour, wheat bran, semolina, kamut, and spelt wheat � Barley � Rye � Triticale (a cross between wheat and rye) � Oats (unless labeled gluten-free) � Malt as in barley malt extract � Brewer’s yeast � Dextrin � Modified food starch © 2013 John Wiley & Sons, Inc. All rights reserved.

Someone avoiding gluten CAN eat: � Brown rice, wild rice, white rice � Corn and cornmeal � Amaranth � Quinoa � Millet � Teff � Sorghum � Buckwheat groats � Flax � Starches/thickeners as: ◦ Potato starch ◦ Tapioca starch ◦ Arrowroot ◦ Corn starch © 2013 John Wiley & Sons, Inc. All rights reserved. such

Using Gluten-Free Flours �Gluten-free flours lack the structure and elasticity-providing properties of gluten, so baked goods made with them require additional ingredients to stabilize their shape and consistency. �Good stabilizers include gums such as guar gum and xanthan gum. © 2013 John Wiley & Sons, Inc. All rights reserved.

Staples of the Gluten-Free Diet �Fresh fruits and vegetables (Most processed fruits and vegetables are free of gluten, but check labels. ) �Plain meat, poultry, fish, dried beans and peas, nuts, seeds, and eggs �Most milk, yogurt, cheese, and soy milk �Grains such as rice, amaranth, quinoa, glutenfree oats �Processed gluten-free breads, pastas, cereals, and baking mixes © 2013 John Wiley & Sons, Inc. All rights reserved.

Chefs must avoid cross-contact of gluten-free foods with gluten in kitchen and dining: Gluten-free foods should be stored separately from other foods. 2. Don’t prepare gluten-free foods on the same surface as regular foods without thorough cleaning. 3. Don’t bake gluten-free and gluten-containing foods at the same time—it is best to bake gluten-free foods first. 1. © 2013 John Wiley & Sons, Inc. All rights reserved.

Chefs must avoid cross-contact of gluten-free foods with gluten in kitchen and dining: (cont’d) Always use separate dedicated equipment and utensils for gluten-free foods. You can’t “share” foods such as butter. 5. Don’t deep-fry gluten-free foods in the same oil as foods containing gluten. 6. Be careful of possible cross-contact in toasters and the microwave. 4. © 2013 John Wiley & Sons, Inc. All rights reserved.

Low Lactose �In lactose intolerance, an enzyme is missing so lactose (milk sugar) is not split into its components in the small intestines. �Instead, lactose goes to the large intestine where it attracts water and causes bloating and diarrhea. �In addition, intestinal bacteria ferment lactose and produce gas. �Symptoms usually occur with 30 minutes to 2 hours and clear up within 2 to 5 hours. © 2013 John Wiley & Sons, Inc. All rights reserved.

Treatment for Lactose Intolerance �Treatment includes a diet limited in lactose (present in dairy and added to some foods) and use of lactose-free milk and milk products. �A number of individuals can drink small amounts of milk without any symptoms, especially when taken with food. �Yogurt and hard cheese are usually well tolerated because they often are quite low in lactose. © 2013 John Wiley & Sons, Inc. All rights reserved.

Vegetarian and Vegan �The largest group of vegetarians are called lactoovo vegetarians because they eat dairy and eggs. �Lacto vegetarians eat dairy, but no eggs. �Vegans do not eat eggs or dairy products and therefore rely exclusively on plant foods to meet protein and other nutrient needs. © 2013 John Wiley & Sons, Inc. All rights reserved.

Vegetarian Diets �Vegetarian diets, including vegan diets, can be used for individuals during all state of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence. �Most vegetarians get enough protein, and their diets are typically lower in fat, saturated fat, and cholesterol (as long as they avoid whole milk dairy, high-fat snacks, and fried foods). �When plant proteins are eaten with other foods, the food combinations usually result in complete protein. © 2013 John Wiley & Sons, Inc. All rights reserved.

Meat Alternatives �Usually use soy- or vegetable-based protein. �Meat-like texture and low cost. �Some are fortified with important nutrients for vegetarians: vitamins B 12 and D, calcium, iron and zinc. © 2013 John Wiley & Sons, Inc. All rights reserved.

Vegetarian food pyramid. © 2013 John Wiley & Sons, Inc. All rights reserved.

Guidelines for Vegetarian Meals 1. 2. 3. 4. 5. 6. Use a variety of plant protein sources: legumes, grains, nuts and seeds, and/or vegetables. Use small amounts of nuts and seeds in dishes. Use a wide variety of vegetables. Choose low-fat and fat-free varieties of milk and products and moderate the use of eggs. Offer dishes made with soybean-based products. Soy is high in good-quality protein. For menu ideas, look at other cuisines—lentil paella, ditalini with cannellini beans, etc. Avoid foods that contain any animal products—for example, gelatin is found in marshmallows and candies. © 2013 John Wiley & Sons, Inc. All rights reserved.

For vegan diets: �Soy milk, almond milk, and other nondairy milks are good substitutes for milk when fortified with calcium and vitamin D. �Soy yogurt can substitute for regular yogurt. �When baking, use an egg replacer such as Ener. G Egg Replacer that uses potato and tapioca starch. �Taste test some vegan cheeses and see how they melt in cooking. © 2013 John Wiley & Sons, Inc. All rights reserved.

Hot Topic: Efforts to Lower Sodium in the Restaurant Industry �Use less salt. �Train your cooking staff to taste foods before adding salt. �Try kosher salt or sea salt. Because of its fine grain, a single tablespoon of table salt contains more sodium than a tablespoon of kosher salt or sea salt, which generally have a larger grain. �Use fresh foods, such as tomatoes instead of canned tomatoes. © 2013 John Wiley & Sons, Inc. All rights reserved.

Hot Topic: Efforts to Lower Sodium in the Restaurant Industry (cont’d) �Talk to the companies you buy from and ask them for lower-sodium products. �Build flavor without adding sodium—see Table 83 for powerhouses of flavor, consider ethnic cuisines and lower-sodium versions of staples such as soy sauce, use colorful and flavorful balanced sauces, and use flavorful cooking techniques. �Use umami to boost flavor. �Drain and rinse canned foods to cut sodium levels. © 2013 John Wiley & Sons, Inc. All rights reserved.