Nutrition for the Foodservice Professional

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ISBN: 9780471287193 | 0471287199
Cover: Hardcover
Copyright: 8/1/1996

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Simply the best nutritional reference for professionals on the market today, this bestselling handbook is now easier to use than ever. The third edition covers an encyclopedic range of topics, from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.

Preface

xiii

PART I The Fundamentals of Personal Nutrition

(228)

Introduction to Nutrition

(28)

Nutrition and Nutrients

(2)

Calories

(2)

Characteristics of a Nutritious Diet

(1)

Factors Influencing Food Selection

(1)

Food Facts: Food Basics

(3)

Taste and Smell

(1)

What Happens When You Eat

(3)

Digestion, Absorption, and Metabolism

(1)

The Recommended Dietary Allowances (RDAs)

(3)

Introduction to Reading Nutrition Labeling

(2)

Key Terms

(1)

Review Questions and Exercises

(1)

Activities and Applications

(4)

Hot Topic: Biotechnology

(2)

References

(3)

Label Reading Questions and Answers: Calories

(2)

Carbohydrates

(40)

Introduction

(1)

Sugars

(10)

Sugars in Food

(2)

Sugars and Health

(6)

Starch

(1)

Starch in Food

(1)

Starch and Health

(1)

Fiber

(3)

Fiber in Food

(2)

Fiber and Health

(1)

Digestion, Absorption, and Metabolism

(1)

Functions of Carbohydrates

(1)

Recommendations and Tips for Nutritious Food Selection

(5)

Key Terms

(1)

Review Questions and Exercises

(1)

Activities and Applications

(3)

References

(13)

Food Facts: Amber Waves of Grain

(3)

Hot Topic: Nonnutritive Sweetners

(2)

Label Reading Questions and Answers: Carbohydrates

(3)

Lipids: Fats and Oils

(38)

Introduction

(1)

Triglycerides

(6)

Cholesterol

(1)

Lecithin

(1)

Digestion, Absorption, and Metabolism

(2)

Functions of Lipids

(1)

Lipids and Health

(2)

Recommendations and Tips for Nutritious Food Selection

(7)

Key Terms

(1)

Review Questions and Exercises

(1)

Activities and Applications

(3)

References

(12)

Food Facts: Everything You Always Wanted to Know About Fat Substitutes

101

(5)

Hot Topic: Trans Fatty Acids

106

(1)

Label Reading Questions and Answers: Lipids

107

(2)

Protein

109

(26)

Introduction

110

(1)

Structure of Protein

111

(2)

Functions of Protein

113

(2)

Degeneration

115

(1)

Digestion, Absorption, and Metabolism

116

(1)

Protein in Food and Protein Quality

116

(2)

Protein and Health

118

(2)

Food Facts: Meatless Meals in Restaurants and Institutions

118

(2)

The RDA for Protein

120

(1)

Recommendations and Tips for Nutritious Food Selection

121

(1)

Key Terms

122

(1)

Review Questions and Exercises

123

(1)

Activities and Applications

123

(3)

References

126

(9)

Hot Topic: Food Allergies

128

(5)

Label Reading Questions and Answers: Protein

133

(2)

Vitamins

135

(26)

Introduction

137

(1)

Fat-Soluble Vitamins

138

(7)

Vitamin A

139

(2)

Vitamin D

141

(1)

Vitamin E

142

(1)

Vitamin K

142

(3)

Water-Soluble Vitamins

145

(7)

Vitamin C

145

(2)

Thiamin, Riboflavin, and Niacin

147

(1)

Vitamin B6

148

(1)

Folate and Vitamin B12

149

(2)

Pantothenic Acid and Biotin

151

(1)

Key Terms

152

(1)

Review Questions and Exercises

152

(1)

Activities and Applications

153

(1)

References

154

(7)

Food Facts: How Food Processing, Storage, Preparation, and Cooking Affect Vitamin and Mineral Content

156

(1)

Hot Topic: Healthy Cultural Foods

157

(2)

Label Reading Questions and Answers: Vitamins

159

(2)

Water and Minerals

161

(32)

Introduction

163

(1)

Water

164

(1)

Major Minerals

165

(9)

Calcium and Phosphorus

165

(2)

Magnesium

167

(1)

Sodium

168

(2)

Potassium

170

(1)

Chloride

170

(1)

Other Major Minerals

170

(4)

Trace Minerals

174

(5)

Iron

174

(1)

Food Facts: The Dangers of Lead

175

(1)

Zinc

176

(1)

Iodine

176

(1)

Selenium

177

(1)

Fluroride

177

(1)

Chromium

178

(1)

Copper

179

(1)

Other Trace Minerals

179

(1)

Osteoporosis

179

(3)

Recommendations and Tips for Nutritious Food Selection

182

(1)

Key Terms

183

(1)

Review Questions and Exercises

183

(1)

Activities and Applications

184

(1)

References

185

(8)

Hot Topic: Are Dietary Supplements Necessary

188

(2)

Label Reading Questions and Answers: Minerals

190

(3)

Putting It All Together

193

(36)

Dietary Recommendation

194

(12)

Menu-Planning Guides

206

(5)

Food Groups

206

(4)

Exchange Lists

210

(1)

Using the New Food Labels

211

(7)

Key Terms

218

(1)

Review Questions and Exercises

218

(1)

Activities and Applications

219

(3)

References

222

(7)

Food Facts: 5-a-Day for Better Health!

224

(3)

Hot Topic: Quack! Quack!

227

(2)

PART II Selected Nutrition Topics

229

(156)

Nutrition Over the Life Cycle

231

(66)

Introduction

234

(1)

Pregnancy

234

(9)

Nutrition During Pregnancy

234

(5)

Menu Planning During Pregnancy

239

(4)

Nutrition and Menu Planning During Lactation

243

(1)

Infancy: The First Year of Life

244

(10)

Nutrition During Infancy

244

(4)

Feeding the Infant

248

(6)

Childhood

254

(10)

Nutrition During Childhood

255

(6)

Menu Planning for Children

261

(3)

Adolescence

264

(3)

Nutrition During Adolescence

264

(2)

Menu Planning for Adolescents

266

(1)

Eating Disorders

267

(5)

Anorexia Nervosa

268

(1)

Bulimia Nervosa

269

(1)

Binge Eating Disorder

270

(1)

Treatment

270

(2)

The Elderly

272

(10)

Factors Affecting Nutrition Status

273

(2)

Nutrition For the Later Years

275

(2)

Menu Planning for the Later Years

277

(1)

Hot Topic: Creative Pureed Foods

278

(4)

Key Terms

282

(1)

Review Questions and Exercises

283

(1)

Activities and Applications

284

(2)

References

286

(11)

Food Facts: Caffeine

291

(3)

Hot Topic: School Lunch and Breakfast Programs

294

(3)

Weight Management and Exercise

297

(32)

Introduction

299

(1)

"How Much Should I Weight?"

299

(1)

Hot Topic: Diet Pills

300

(5)

Health Implications of Obesity

305

(1)

Theories of Obesity

306

(2)

Treatment of Obesity

308

(9)

Menu Planning for Weight Loss and Maintenance

317

(1)

The Problem of Underweight

317

(3)

Food Facts: A Guide to Healthy Snacking

318

(2)

Nutrition and the Athlete

320

(3)

Hot Topic: Sports Drinks

321

(2)

Key Terms

323

(1)

Review Questions and Exercises

323

(1)

Activities and Applications

324

(1)

References

325

(4)

Menu Planning for the Vegetarian

329

(24)

Introduction

330

(1)

Are There Different Kinds of Vegetarian Eating Styles?

331

(3)

Hot Topic: Pesticides and Organic Foods

332

(2)

Why Become Vegetarian?

334

(1)

Is a Vegetarian Diet Nutritionally Adequate?

335

(3)

How to Plan Meals for Vegetarians?

338

(4)

Legumes, Grains, Nuts, and Seeds

338

(2)

Vegetarian Food Pyramid

340

(1)

Menu Planning Guidelines

341

(1)

Key Terms

342

(2)

Review Questions and Exercises

344

(1)

Activities and Applications

344

(1)

References

345

(8)

Food Facts: Vegetarian Breakfast Possibilities

348

(5)

Nutrition and Health

353

(32)

Introduction

355

(1)

Nutrition and Cardiovascular Disease

355

(9)

Coronary Heart Disease

356

(1)

Nutrition and Coronary Heart Disease

357

(2)

Stroke

359

(1)

High Blood Pressure

360

(4)

Menu Planning for Cardiovascular Diseases

364

(3)

Nutrition and Cancer

367

(3)

Hot Topic: Carotenoids and Disease Prevention

369

(1)

Menu Planning to Lower Cancer Risk

370

(6)

Nutrition and Diabetes Mellitus

372

(3)

Using the Diabetic Exchanges

375

(1)

Key Terms

376

(1)

Review Questions and Exercises

376

(1)

Activities and Applications

377

(1)

References

378

(7)

Food Facts: Choosing Margarines and Oils

380

(5)

PART III Nutrition in Restaurants and Foodservices

385

(98)

Nutrition and Menu Planning

387

(24)

Introduction

389

(1)

The Healthy Menu

390

(2)

Planning Menu Items Low in Fat, Saturated Fat, and Cholesterol

392

(4)

Food Facts: Low-Fat Hamburgers

395

(1)

Planning Menu Items High in Complex Carbohydrates

396

(2)

Planning Menu Items Low in Refined Sugar

398

(1)

Planning Menu Items Low in Sodium

399

(3)

Resetting the American Table: An Innovative Project

402

(1)

Key Terms

402

(1)

Review Questions and Exercises

403

(1)

Activities and Applications

403

(2)

References

405

(6)

Hot Topic: How Are Americans Making Food Choices?

407

(4)

Developing Healthy Recipes

411

(36)

Introduction

413

(1)

Healthy Preparation Techniques

414

(1)

Healthy Cooking Techniques

415

(4)

Dry-Heat Cooking Methods

415

(1)

Hot Topic: Fusion Cooking

416

(2)

Moist-Heat Cooking Methods

418

(1)

Healthy Ingredients

419

(11)

Breakfast

419

(1)

Appetizers

420

(1)

Soups

420

(1)

Salads

420

(1)

Breads

421

(1)

Entrees and Sandwiches

421

(3)

Food Facts: Good Looking Healthy Dishes

424

(2)

Side Dishes

426

(1)

Sauces

426

(1)

Desserts

427

(1)

Beverages

428

(1)

Baking

428

(2)

Getting the Taste Back: Seasonings and Flavorings

430

(8)

Modifying Actual Recipes

438

(3)

Monte Cristo Sandwich

438

(1)

Chicken Pot Pie

439

(1)

Beef Stroganoff

440

(1)

Evaluating Healthy Cookbooks

441

(1)

Key Terms

442

(1)

Review Questions and Exercises

442

(1)

Activities and Applications

443

(1)

References

444

(3)

Marketing Healthy Menu Options

447

(22)

Introduction

449

(1)

Gauging Customers' Needs and Wants

450

(1)

Developing and Implementing Healthy Menu Options

450

(14)

Hot Topic: Alcohol and Nutrition

452

(2)

Promotion

454

(3)

Staff Training

457

(5)

Food Facts: Computerized Nutrient Analysis

462

(1)

Opening Night

463

(1)

Program Evaluation

464

(1)

Key Terms

464

(1)

Review Questions and Exercises

464

(1)

Activities and Applications

465

(1)

References

466

(3)

Hot Topic: Nutrition Labeling in Restaurants

468

(1)

Light Beverages and Foods for the Beverage Operation

469

(14)

Introduction

471

(1)

Lower-Calorie and Lower-Alcohol Drink Options

471

(4)

Food Facts: Battled Waters

473

(2)

Healthy Food Choices

475

(1)

Marketing Light Beverages and Foods

476

(1)

Alcohol and the Law

477

(2)

Key Terms

479

(1)

Review Questions and Exercises

479

(1)

Activities and Applications

479

(1)

References

480

(3)

Appendix A Nutritive Value of Foods

483

(58)

Appendix B Recommended Dietary Allowances

541

(6)

Appendix C Fiber Content of Food

547

(10)

Appendix D Exchange Lists for Meal Planning

557

(26)

Appendix E Resources for Developing Healthy Menu Items

583

(4)

Appendix F Metric Conversion of Recipes

587

(2)

Appendix G Nutrient Analysis Programs

589

(8)

Glossary

597

(26)

Index

623

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Nutrition for the Foodservice Professional

Summary

Table of Contents

Supplemental Materials