TUR 3004 MENU BANQUET PLANNING ÖZAY YILDIZkisi.deu.edu.tr/ozay.yildiz/lesson 1.pdf · 26/02/2016 1 ÖZAY YILDIZ MENUTUR 3004 & BANQUET PLANNING A. Nutrition 1. Nutrients 2. Principles

26/02/2016

1

ÖZAY YILDIZ

MENU & TUR 3004

BANQUET PLANNING

A. Nutrition1. Nutrients2. Principles of

Nutrition

B. The Menu3. Meal planning and

the menu4. A la carte and set

menus5. Menu planning6. Menu design

C. The Banquet 7. Events8. Sale and planning9. Preparations 10. Production and

service

Dokuz Eylül University School of Reha Midilli Foça Tourism and Hotel Management

TUR 3004 Menu & Banquet Planning Course Outline

1 1 : 01 M ENU & BANQUET PLANNING - ÖZAY Y ILDIZ 2

Lesson 1. Nutrients


Nutritional components / elements / ingredients found in all sorts of food

Nutrients


• Substances that provide energy:• Carbohydrates 4 kcal/g

• Ethanol 7 kcal/g

• Fibre 0 kcal/g

• Proteins 4 kcal/g• Fats 9 kcal/g

• Substances that support metabolism• Dietary minerals• Vitamins• Water

• Others (antioxidants, cholesterol, probiotics etc)

List of Nutrients


Carbohydrates – building blocks of plants


26/02/2016

2

• Simple sugars

• Most basic / fundamental unit of carbohydrates

• Sweet, soluble in water, fermentable

• Glucose

• Fructose

• Galactose

Carbohydrates – Monosaccharides


• Combination of 2 monosaccharides

• Sweet, soluble in water, fermentable

• Sucrose / saccharose (G+F)

• Maltose (G+G)

• Lactose (G+Ga)

Carbohydrates – Disaccharides


Ethanol / ethyl alcohol (7 kcal/g)

Sugars + yeast

Carbohydrates – Fermentation


Monosaccharides Maltose Lactose

• Starch• Made of glucose

• Storage form of energy for plants

• Tasteless, expands in water, non fermentable

Carbohydrates – Polysaccharides


• Fibre• Indigestible parts of plants

• Promotes healthy bowel movement

• May help lower cholesterol levels and risk of infarction

• Glycogen• Stored sugar (liver)

• Pectin • Thickens jams & marmalades

Carbohydrates – Polysaccharides

1 1 : 01 M ENU & BANQUET PLANNING - ÖZAY Y ILDIZ 1 1

• Thermal metabolism:• Conversion of food into energy raises body temperature

• Prevents breaking down of protein

• Energy metabolism:• Carbohydrates supply energy into the bloodstream

• Blood sugar levels rise

Metabolism of Carbohydrates


26/02/2016

3

• Main digestion of carbohydrates occurs in the mouth

• Most carbohydrates are hydrolysed into glucose• Source of energy for the cells

• Immediate term

• Excess energy is stored in liver as glycogen• Short term storage

• Excess energy is stored as body fat (triglyceride) • Long term storage



• Glucose release: • Increase in blood sugar levels

• Glycaemic index:• The rate of a carbohydrate’s

effect on blood sugar levels


1 1 : 01 M ENU & BANQUET PLANNING - ÖZAY Y ILDIZ 1 4

Blo

od s

ugar

levels

Max

Ok

Min

Time after intake

High GI Low GI

• High GI carbohydrates:• Concentrate carbohydrates:

• Grains, potatoes, bread etc

• Sweets: Glucose syrup, dry fruits, confectionery, snacks etc.

• Frequent intake results in:



Cravings Mood swings

Carbohydrate addiction

Weight gain Insulin resistance

Diabetes

Obesity Cardiovascular problems

Cancer

Weariness

A Taste of Diabetes




26/02/2016

4


Proteins – building blocks of animals


• 16-18% of human body

• The production and maintenance of body cells (skin, muscle, bones, hormones etc)

• Resistance against diseases

• Deficiency results in endogenous catabolism

• Must be consumed together with (fresh) carbohydrates and fats to digest

Proteins


• Complete / whole proteins• (Mostly) animal based• Contain adequate amounts of all

essential amino acids

• Incomplete proteins• Plant based• Inadequate amino acids• Must be combined

Proteins


Fats


• Most valuable & concentrated energy source (9 kcal/g)

• Increase digestion of proteins & fat soluble vitamins

• Taste & smell good

Fats


26/02/2016

5

• Unsaturated fats / oils • (liquid in room temperature)

• Ω3 & Ω6 (essential) / Ω9 (non-essential)

• Saturated fats• Butter, lard, suet

• Trans fats• Hydrogenated fats (margarine etc), warm-pressed & burnt fats, frying

fats

Fats


Saturated

Unsaturated (Ω3)

• ALA: Mostly plant-sourced • Flaxseed, walnuts, grass etc

• EPA & DHA: More essential, animal-sourced• Fish, krill, squid, grass-fed animals (esp. brain)

Fats – Ω3


• (Believed to) help:• Reduce risk of

inflammation, high cholesterol, cardiovascular diseases and cancer

• Counteracts potential risks of Ω6

• Reduce risk of developmental disabilities in infants

• Reduce risk of Alzheimer's disease

• Mental health

Fats – Ω3


• More abundant in modern diet

• Must be consumed in moderation & in balance with Ω3• Believed to be linked with inflammation & cancer

• Mostly warm-pressed & cheap oils• Sunflower, soybean, corn, palm, cottonseed, nuts, cereals, grains…

Fats – Ω6


• Believed to reduce cholesterol levels and blood pressure

• Olive and hazelnut oil

Fats – Ω9


• Mostly animal sourced• Also, coconuts, cocoa, avocados etc

• Very nutritious: Must be consumed in moderation and in relation to physical activity

Saturated Fats


26/02/2016

6

Ω3 Ω6 Ω9 % Saturated fats %

Hazelnut 0 10 78 7

Olive 1 8 74 14

Almond 0 17 70 8

Canola 9 20 59 7

Sesame 0 41 40 14

Palm 0 9 37 49

Cocoa 0 3 33 60

Corn 1 58 24 13

Walnut 10 53 23 9

Soy 7 51 23 14

Flaxseed 57 17 22 4

Sunflower 0 73 13 10

Coconut 0 2 6 87

Fats


• (Partly) Hydrogenated fats:• Vegetable oils are turned into saturated fats

• To increase shelf life

• Warm pressed and burnt fats:• Oxidation

• Change in molecular structure

• Causes:• Cancer, cardiovascular disease, obesity etc

Trans Fats


Trans Fats


A Taste of Poor Health


• Calcium• Good for: Skeletal system,

nerves, muscles, heart

• Found in: Dairy products, fishbone, herbs, seeds, nuts

• Not to be consumed with: Grains, seeds, fibre

Dietary Minerals


• Sodium:• Good for: Cellular fluid

level, taste, food preservation

• Found in: Salt, most foods

! Toxicity: Hypertension,kidney and cardiovascular disease

Dietary Minerals


26/02/2016

7

• Iron:• Good for: Haemoglobin

• Found in: Organ meat, fruits and (dark green) vegetables

• Not to be consumed with: Grains, tea & coffee

! Deficiency: Low immune system, anaemia, weariness

Dietary Minerals


• Support body systems

• Sources must be consumed fresh

• Fat soluble vitamins are stored in body fat

• Water soluble vitamins must be consumed daily

Vitamins


A• Good for:

• Bones, eyesight, skin health

• Found in: • Organ meat, butter, egg

yolk, milk, deep yellow / orange fruit & vegetables

Vitamins – Fat Soluble


D• Good for:

• Bones, teeth, phosphorus and calcium absorption

• Found in: • Sunlight

• Fish, organ meat and fats



E• Good for:

• Preservation of A&CVitamins and fats

• Found in: • Vegetable oils



K• Good for:

• Blood coagulation

• Found in: • Deep green vegetables



26/02/2016

8

B• Good for:

• Energy metabolism

• Found in: • Meat, organ meat, fish,

whole grains, beans

Vitamins – Water Soluble


C• Good for:

• Cellular, cardiovascular health, immune system, iron absorption

• Found in: • Fresh fruit and vegetables

Vitamins – Water Soluble


• Prevents the formation of free radicals• Oxidised and toxic

chemicals

• Caused by:• Malnutrition

• Excessive alcohol, smoking, drugs

• Stress

• Radiation

• Causes:• Cancer

Antioxidants


Antioxidants – Chlorophyll


Antioxidants – Carotenoids


Antioxidants – Lycopene


26/02/2016

9

Antioxidants – Flavonoids


• Beneficial microorganisms in intestinal flora

• Found in all fermentedfood & beverages

Probiotics


• Good for: • Cellular protection and repair, hormones, vitamin D production

• Body’s defence mechanism• Against inflammation etc

• Produced by the body• Little amount is taken from foods

• Increase in cholesterol production indicates a problem with the body

Cholesterol


• Causes for increase in cholesterol:• Inflammation • Malnutrition• Stress• Excessive alcohol, coffee,

smoking etc• Drugs• Age• Sleep disorders• Excessive weight• Lack of exercise• Refined foods• Excessive carbohydrate intake• Free radicals

Cholesterol


End of lesson 1


• Erdoğan, S., Beslenme ve Besin Teknolojisi, Detay Yayıncılık, Ankara, 2005

• Bulduk, S., Gıda Teknolojisi, Detay Yayıncılık, Ankara, 2007

• Ninemeier, J., Management of Food and Beverage Operations, Second Edition, Ed. Inst. Of AHMA, Michigan, 1990

• Rey, A., Wieland, F., Managing Service in Food and Beverage Operations, Ed. Inst. Of AHMA, Michigan, 1985

• www.beslenmebulteni.com

• Beslenme ve Besin Teknolojisi; Samiye Erdoğan, Detay Yayıncılık, Ankara, 2005

• www.wikipedia.org

Sources


Documents

TUR 3004 MENU BANQUET PLANNING ÖZAY YILDIZkisi.deu.edu.tr/ozay.yildiz/lesson 1.pdf · 26/02/2016 1 ÖZAY YILDIZ MENUTUR 3004 & BANQUET PLANNING A. Nutrition 1. Nutrients 2. Principles