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Nutrition

A Market for Nutritious Food

Chapter 1

Learning ObjectivesAfter completing this chapter, you should be able to:

• Recognize and explain the current market need for nutritious menu options.

• Define nutrient and nutrition.

• Identify health issues caused by poor nutrition.

• Explain opportunities for foodservice professionals with knowledge of nutrition.

• Identify industry trends in the area of nutrition.

• Identify credible sources of nutrition information.

Chapter 1 A Market for Nutritious FoodChapter 1 A Market for Nutritious FoodChapter 1 A Market for Nutritious FoodChapter 1 A Market for Nutritious Food

A GROWING MARKET FOR HEALTHY MENU OPTIONSBeyond Foodhandling

Menu-Labeling Legislation


NUTRITION AND ITS IMPORTANCE



OPPORTUNITIES FOR FOOD SERVICE PROFESSIONALS


Adult Breakfast Skippers

Home-Meal Replacements

Changes in the Quick-Service Restaurant Segment

Nutritious Cooking in Other Types of Dining Operations

The Internet as a Food Market


The Food-Products Industry

Private Chefs, Health Clubs, and Spas


CREDIBLE SOURCES OF NUTRITION INFORMATIONWritten Sources


Human Sources

Chapter 1 A Market for Nutritious Food - SummaryChapter 1 A Market for Nutritious Food - SummaryChapter 1 A Market for Nutritious Food - SummaryChapter 1 A Market for Nutritious Food - Summary

1. Recognize and explain the current market need for nutritious menu options.

• Recent statistics on the health of the nation indicate that most Americans are not healthy.

• Americans must change their lifestyle to improve their health, including eating more nutritious meals.

• Since many Americans dine out in restaurants and foodservice operations, there is a growing opportunity for the industry to meet their dietary needs.


2. Define nutrient and nutrition.

• Nutrients are chemical compounds contained in the food we eat.

• Carbohydrates, fiber, vitamins, and minerals are examples of nutrients.

• Nutrition is the science of how the nutrients in food affect health.

• It includes the study of how the human body ingests, digests, absorbs, transports, and metabolizes food.

• Nutritionists also examine why people choose the foods they do.


3. Identify health issues caused by poor nutrition.

• If people eat more calories than they need, they will become overweight and can develop obesity, diabetes, hypertension (high blood pressure), or cardiovascular disease.

• People with poor nutritional intakes can lose weight and develop nutrient deficiencies.

• They may also have impaired immunity.

• An example of a deficiency-related disease is osteoporosis, which is caused by a long-term lack of vitamin D and calcium.


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

• In order to provide nutritious food for all modern dining situations, the restaurant and foodservice industry is in need of professionals who are educated about nutrition.

• There are opportunities in all facets of the restaurant industry, including family restaurants, quick-service restaurants, Internet markets, private establishments, colleges, correctional facilities, and schools.


5. Identify industry trends in the area of nutrition.

• The population of the United States is not healthy, and Americans are being advised to decrease their intakes of calories, sodium, solid fats, and added sugars to curb or to avoid obesity, diabetes, and hypertension.

• In addition, nutrition experts are encouraging the public to eat nutrient-dense foods with higher levels of fiber, vitamins, and minerals.

• The restaurant and foodservice industry is in need of professionals who are educated in nutrition and can provide nutritious food for all modern dining situations.


6. Identify credible sources of nutrition information.

• Credible sources of nutrition information include nutrition experts, government agencies, trade associations, and nonprofit organizations that represent major diseases and conditions such as diabetes.


Key Terms:ACF-certified chef A chef who satisfies American Culinary Federation–established requirements that include points earned from education, experience, and awards, as well as passing a national certificationexam and a proctored practical exam. ACF-certified chefs select and prepare nutritional ingredients to make healthy menus of different cuisines.Home-meal replacement Food that has been prepared, cooked, chilled, and made ready for simple reheating.

Menu labeling Prominent labeling of menus with calorie counts for standard menu items, mandated for restaurants and vendors with 20 or more locations.

Nutrient A chemical compound that is essential to the body because it helps maintain, generate, and repair tissues.

Nutrition The science of how the nutrients in food affect health.


Key Terms continued:Registered dietetic technician (DTR) A person who has

completed a two-year, Academy of Nutrition and Dietetics–approved undergraduate program and 450 hours of supervised practice. A DTR is qualified to analyze recipes and menus and suggest modifications to address health concerns and special needs of customers and clients.Registered dietitian (RD) A person who has completed a four-year, Academy of Nutrition and Dietetics–approved undergraduate program, has advanced training through an internship or master’s degree, and has passed a national exam. An RD is qualified to analyze recipes and menus and to suggest modifications that address health concerns and special needs of customers and clients.


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Health & Medicine

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