Nutrition Education

Provided byAsian Center – Southeast Michigan

2012

NutrientsThere are mainly 3 caloric nutrients:

• Carbohydrates– 4 kcal/g

• Protein– 4 kcal/g

• Fat– 9 kcal/g

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Non-caloric NutrientsThese are also very important nutrients for our

body, but they don’t have calories• Vitamins

– Fat soluble vitamins: Vitamins A, D, E, K– Water soluble vitamins: Vitamins B1, B2, B6,

B12, niacin, folate, biotin, pantothenic acid, vitamin C

• Minerals– Major minerals: Ca, Na, K, P, Mg, S– Trace minerals: F, Zn, I, Se, Co, Mn, Cr, Mo,

• Water3

Carbohydrates• Simple carbohydrates

– Plant sugar• glucose (in grapes)• Fructose (in any fruit)• Sucrose (in table sugar)

– Animal sugar• Lactose (in milk)

• Complex carbohydrates– Starch– Fibers

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Protein• A typical example of protein is egg white (egg

yoke has protein plus other nutrients)• Made of amino acids

There are 20 amino acids found in human body, only 8 are essential*

• Animal protein• Plant protein

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* our body cannot make them, we have to get from food, the other 12 amino acids can be made by our body from the essential amino acids.

Fat

• Unsaturated – liquid form in room temperature• Saturated – solid form in room temperature

Hydrogenation process (adding hydrogen to unsaturated fat) will make fat from liquid to solid. During this process, trans-fat can also be produced which has been proven to cause vascular disease. FDA now has a rule of 0% trans-fat in hydrogenated fat.

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Recipe Contest Rules• Asian food or Asian-Western fusion food with

more than 50% Asian style• Ingredients are available in regular supermarkets• Easy to ‘moderate easy’ for preparation• High nutritional values – calculated by Jury• Good presentation • Good taste – judged by Expo participants

ACSM has a “Nutrition Jury” to evaluate all recipes

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Contestant Rules

• Any non-professional cook• One entry per contestant• All entries have to be written in English in a

common recipe format with a picture of the finished dish for submission

• Follow common recipe format, no “dash of” or “pinch of”, give specific quantity for calculation

• Deadline: All entries have to be received at Asian Center – SE MI by 6/15/2012 either through e-mails or post-marked

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Jury Evaluation Rules• Nutritional values - 40% (healthy calories, not

too much added calories after preparation)• All ingredients are available in regular

supermarkets (not just in special Asian markets) - 20%

• Easy to make - 10%• Presentation - 10%• Taste - 20% (judged by Expo participants)

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Send your recipe to:

recipe@asiancentersemi.orgor

24666 Northwestern Hwy, Southfield, MI 48075

deadline: June 15, 2012

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20 finalists will be announced mid July, 2012and be invited to display their award-winning dish in

“Healthy Asian Food Expo”August 11, 2012

10 am – 4 pm

At Henry Ford Hospital, W Bloomfield

Expo attendees can taste these dishes and vote for top recipes

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Award-Winning Dish Display

• It is recommended that every award winning recipe be cooked by a licensed chef to serve the public on the contest day (Expo day). This will also prove feasibility of the recipe.

• Each contestant can search his/her restaurant and ask the chef to cook for him/her.

• Each dish should offer 30 servings (defined by the recipe) for Expo attendees to taste & vote.

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For “Contest Rules & Registration” Session Schedules, call:

• Asian Center – SE MI: 248-227-4374• AIWA (Asian Indian) : Devi Dani 248-703-3311• MAI Family: Mona Belsare 734-223-4963• MCWA (Chinese): Lisa Hou 248-788-7934• KACCM (Korean): Won-min Park 248-672-4954• PNAM (Filipino): Carmen Perez 313-289-2485• VAAM (Vietnamese): Marie Huynh 586-484-2989

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Questions?

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THANK YOU!