Post on 25-Dec-2015
LHS CULINARY ARTS PROGRAM
Corinn Gehle MS, RD, LDFairfield Medical Center
What’s the big deal about Nutrition?
Lifestyle Related Diseases Cardiovascular disease Obesity Osteoporosis Diabetes Cancer GERD
Nutrients Carbohydrates Lipids (fats) Proteins Vitamins Minerals Water
Carbohydrates Body’s main source of energy
- Main forms—sugar, starch, fiber
4 calories per gram Examples: pasta, rice, tortillas,
cereal, potatoes, honey, table sugar
Simple versus complex
Fiber Promotes digestive health, lowers
LDL (bad) cholesterol Recommendation 25+grams fiber
per day Fruits, vegetables, whole grains
Lipids (fats)
Transports vitamins through body Protect vital organs Reserve supply of energy 9 calories per gram Main types-
Saturated: meat, poultry, fish, dairy, palm oil, coconut oil
Monounsaturated: olive, canola, peanut, avocadoPolyunsaturated: vegetable oils, fish Cholesterol: egg yolks, means, poultry, fish, dairy
Proteins Build and repair cells Helps keep you full 4 calories per gram Recommendation: .8 – 1g per kg
bodyweight
Vitamins Regulate metabolic processes such as
digestion and absorption of nutrients Water soluble – vitamins B and C
Vulnerable to cooking and may be destroyed by heat or washed away by water/steam.
Body needs to get these vitamins everyday through diet
Fat Soluble – vitamins A, D, E, and KStored in the liver and body fat
Minerals Major minerals– calcium, potassium,
phosphorous, sodium and magnesium i.e. regulate fluid balance, supports strong
bones Trace minerals– iron, copper, zinc, and
iodinei.e. replenishes red blood cells
Water Helps with digestion, absorption
and transportation of nutrients Cleanses the body Regulates body temperature Lubricate joints Protects organs
What is a Healthy Diet ?
SUPERMARKET SAVVY
Before we get started….
Start at the perimeter of the store Plan ahead, make a list Don’t go shopping hungry Label reading
Produce High in vitamins, minerals, antioxidants
1. Fresh
2. Frozen- fresh No added sugar or salt
3. Canned Higher in salt and sugar
○ Rinsed to decrease
Whole Grains Provides vitamins, minerals, phytonutrients,
and anti-oxidants Keeps you full Aids in digestion Lower bad cholesterol
Whole GrainsRules of Thumb
1. Read ingredient list- look for the word “whole” listed first
2. Looks for at least 3 grams of fiber per serving
3. Oats, bulgur, quinoa, wild rice, brown rice, and popcorn are always whole grain
Seasonings Add flavor without added fat or calories Hidden sources of salt Salt alternatives Seasoning Guide
1. Beans/ Legumes High in fiber, protein and folic acid Frozen, dried, or canned
2. Fish Tuna, salmon, mackerel, tilapia
○ Good source of omega 3 fatty acids
3. Poultry Remove skim Baked, broiled, grilled
4. Red Meat Round or loin cuts Trim excess fat No more than 9oz per week
Proteins
Fats Rule of Thumb
The more liquid at room temp = better for you heart Butter versus Margarine Saturated fat
No more than 2-3g per serving Trans fat
Extends shelf like and makes food
more “spreadable” Avoid as much as possible
All fats are high in calories
Dairy High in protein, calcium, and vitamin D Bone health, muscle contraction, and helps
stabilize blood pressure Yogurt
Look out for added sugarGreek is higher in protein
and lower in sugar Milk
Choose 1% or skim
Salad Dressings Oil versus Creamy
Oil tends to have less saturated fat and less calories
Keep it on the side
Soda & Desserts
Added sugarNo more than 10 tsp per day