Sarah R Labensky CCP Alan M Hause Priscilla
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 23 Healthy Cooking Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 23 Healthy Cooking On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Key Terms additives allergens amaranth bean flour buckwheat flour calorie flavonoids flax. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Key Terms hydrogenated fat metabolism millet nutrition quinoa saturated fat sorghum trans fats unsaturated fat . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objectives After this lecture, you should be able to complete the following Learning Objectives 23. 1 Identify categories of nutrients and explain their importance in a healthy diet 23. 2 Identify the characteristics of a nutritious diet for healthy adults 23. 3 Describe diet-planning tools available to consumers and chefs 23. 4 Understand the effects of storage and preparation techniques on the nutritional value of food. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objectives After this lecture, you should be able to complete the following Learning Objectives 23. 5 Appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with healthy foods and dishes for special dietary needs 23. 6 Understand the range of vegetarian diets and use a variety of protein products as alternatives to meat, poultry, fish or dairy . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective 23. 1 Identify categories of nutrients & explain their importance in a healthy diet . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 1 Categories of Nutrients in a Healthy Diet Six Categories of Nutrients Carbohydrates Calorie (kcal) Nutrition Lipids Amount of heat The science that required to raise Protein studies nutrients 1000 g of water 1°C Vitamins Minerals Water . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective 23. 2 Identify the characteristics of a nutritious diet for healthy adults . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Essential Nonessential Nutrients Providebodies calories Healthy can needed in larger make them in quantities sufficient quantities . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Macronutrients Provide calories for energy Needed in large quantities . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Carbohydrates Simple Complex . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Dietary Fiber Soluble Insoluble . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Saturated fat Found mainly in animal products Unsaturated fat From plants and plant foods . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Hydrogenated fat Unsaturated, liquid fats, solid at room temp Trans fats Vegetable oils solidified through hydrogenation . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Proteins—Amino Acids Regulate balance of water, acids, and bases Move nutrients in and out of cells . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Micronutrients Vitamins & minerals Needed in smaller amounts . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Metabolism All chemical reactions and physical processes occurring in living cells . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Vitamins Regulate metabolism and normal growth and body function Fat-soluble A, D, E, K Water-soluble B, C . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Minerals Cannot be manufactured in the body Major minerals Trace minerals. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Water The human body is approximately 60% water Transports nutrients and wastes throughout the body . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 2 Characteristics of a Nutritious Adult Diet Phytochemicals May act as antioxidants Flavonoids Plant pigments that dissolve readily in water . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning 23. 3 Available Objective Diet-Planning Tools The Food Guide Pyramid Describe dietplanning tools 2005 Dietary available to Guidelines consumers and chefs Nutrition Labeling 23. 3 . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 3 Available Diet-Planning Tools Federal Regulatory Agencies Food and Drug Administration (FDA) U. S. Department of Agriculture (USDA) U. S. Department of the Interior U. S. Department of Health and Human Services (HHS). 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 3 Available Diet-Planning Tools Health Organizations American Heart Association American Cancer Society Centers of Disease Control and Prevention (CDC) National Institutes of Health (NIH) . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective 23. 4 Understand the effects of storage and preparation techniques on the nutritional value of food. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 4 Storage and Preparation Effects Storage Long exposure to air Water loss in fruits and vegetable Riboflavin in milk products. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 4 Storage and Preparation Effects Preparation Prepare as close to service time as possible Boiled vs. steamed or microwave Roasting & grilling vs. stewing and braising. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective 23. 5 Appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with healthy foods and dishes for special dietary needs. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 5 Ingredient Substitutes and Alternatives Ingredient Substitutions Replacement of one ingredient with another, presumably similar . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 5 Ingredient Substitutes and Alternatives Ingredient Alternatives Replacement of one ingredient with another of different characteristics . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 5 Ingredient Substitutes and Alternatives Commonly Substituted Ingredients Salt Sugars Fats Dairy Eggs. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 5 Ingredient Substitutes and Alternatives Additives Substances added to prevent spoilage or improve product Allergens Substances that cause allergic reactions . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 5 Ingredient Substitutes and Alternatives Gluten Substitutes and Alternatives Bean Amaranth flour Cooked, Seeds dried of an beans ground annualto herb a powder plant Buckwheat Millet flour Resembles corn, Dark, nuttyprimarily used fortasting animaltiny feed oval flour Millet and Amaranth Flours . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 5 Ingredient Substitutes and Alternatives Gluten Substitutes and Alternatives Quinoa Spherical seeds of a plant native to S. America . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 5 Ingredient Substitutes and Alternatives Gluten Substitutes and Alternatives Flax Linseed, rich in omega-3 Sorghum Resembles corn, primarily used for animal feed. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 5 Ingredient Substitutes and Alternatives Sample Healthy Restaurant Menu Should No more offer than 8 -12 1000 grams calories fiber 15 to 25% No more than from protein 1000 Mg salt 45 to 65% from carbohydrates 1 to 1 ½ cups 20 to 35% from fat fresh vegetables. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning 23. 6 Vegetarian Objective Diets & Protein Alternatives Vegan Raw foodist 23. 6 Understand the range Fruitariandiets and of vegetarian use a variety of protein Ovo-vegetarian products as alternatives Ovo-lactoto meat, poultry, fish or dairy vegetarian Lacto-vegetarian. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 6 Vegetarian Diets & Protein Alternatives Soybean-Based Products Soy “milk” Red Miso Tofu or bean curds Silken tofu Miso Tempeh White Miso Textured soy protein . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
23. 6 Vegetarian Diets & Protein Alternatives Other Popular Vegetarian Ingredients Seitan Grain beverages Analogous foods. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter Summary 23. 1 Identify categories of nutrients and explain their importance in a healthy diet 23. 2 Identify the characteristics of a nutritious diet for healthy adults 23. 3 Describe diet-planning tools available to consumers and chefs 23. 4 Understand the effects of storage and preparation techniques on the nutritional value of food. 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter Summary 23. 5 Appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with healthy foods and dishes for special dietary needs 23. 6 Understand the range of vegetarian diets and use a variety of protein products as alternatives to meat, poultry, fish or dairy . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 23 Healthy Cooking END On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel . 33 w x. 38 h 9. 44 h x 6. 21 v . 33 w x. 38 h 9. 0 h x 6. 58 v . 33 w x. 38 h 9. 44 h x 6. 58 v © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
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