Healthy Menu Options
Various personnel are normally involved in the development and implementation phase of new menu items foodservice operators, directors, and managers chefs and cooking staff and nutrition experts such as registered dietitians. Chefs and the cooking staff are valuable resources in modifying recipes or creating new ones and may be given much of this responsibility. Nutrition experts are needed to provide accurate nutrient analysis data as well as suggestions for modifying dishes. In larger...
Checkout Quiz 6
a. Finding out what consumers want and need b. Developing a product consumers want and need 2. When hearing descriptions of healthy menu entr es, most customers want a. Complete nutrient information b. Fat, saturated fat, and cholesterol information c. Good descriptions of the ingredients, portion size, and method of preparation 3. When you tout foods as heart-healthy, you are approaching customers in a negative manner. c. Recipes from a food association 5. When you evaluate the success or...
Food Facts Sports Drinks
Atopic of great interest to athletes is whether sports drinks such as Gatorade and Exceed are needed during an event or workout. Sports drinks contain a dilute mixture of carbohydrate and electrolytes. Most contain 50 to 100 kcalories per cup, about 3.3 teaspoons of carbohydrate per cup, and small amounts of sodium and potassium. Sports drinks are purposely made to be weak solutions so that they can empty faster from the stomach, and the nutrients they contain are therefore available to the...
Nutritionlabeling Laws
Foods prepared and served in restaurants or other foodservice operations are exempt from the mandatory nutrition labels found on packaged foods. However, restaurants are not exempt from Food and Drug Administration FDA rules concerning nutrient claims and health claims discussed in Chapter 2 that are used on menus, table tents, posters, or signs. In addition, restaurants must have nutrition information available on request for any menu item using nutrient or health claims. Nutrient content...
figure TIPS FOR MAKING WISE CHOICES FROM THE MEAT AND BEAN GROUP
The leanest beef cuts include round steaks and rounds round eye, top round, bottom round, round tip , top loin, top sirloin, and chuck shoulder and arm roasts. The leanest pork choices include pork loin, tenderloin, and center loin. Choose extra-lean ground beef. The label should say at least 90 percent lean. You may be able to find ground beef that is 93 percent or 95 percent lean. Buy skinless chicken parts or take off the skin before cooking. Boneless skinless chicken breasts and turkey...
El Choline and Vitaminlike Substances
Choline can be made in the body in small amounts. It is needed to make the neu-rotransmitter acetylcholine and the phospholipid lecithin, the major component of cell membranes. Lecithin is also a required component of VLDL, the lipopro-tein that carries triglycerides and other lipids made in the liver to the body cells. Without enough lecithin, fat and cholesterol accumulate in the liver. Choline is considered a conditionally essential nutrient, because when the diet contains no choline, the...
Iii 1
figure 3-14 DIETARY REFERENCE INTAKE VALUES Note that infants from 1 to 6 months have an AI of 60 g of carbohydrate per day and infants from 7 to 12 months have an AI of 95 g of carbohydrate per day. There is no AI for fiber for infants from 0 to 12 months old due to insufficient scientific evidence. Source Adapted with permission from the Dietary References Intakes for Energy, Carbohydrates, Fiber, Fat, Protein, and Amino Acids Macronutrients . 2002 by the National Academy of Sciences....
El Menu Planning to Lower Cancer Risk
Use the following guidelines to plan menus to lower cancer risk. 1. Offer lower-fat menu items, such as those based on plant foods. See pages 437 and 438 for menu-planning ideas for vegetarians using plant foods. 2. Avoid salt-cured, smoked, and nitrite-cured foods. These foods, which are also high in fat, include anchovies, bacon, corned beef, dried chipped beef, herring, pastrami, processed lunch meats such as bologna and hot dogs, sausage such as salami and pepperoni, and smoked meats and...