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Chapter 6
Nutrition
1
Chapter Objectives
1. List and describe the six categories of nutrients, explain their functions in the body, and name some food sources of each.
2. Define the term calorie and describe the relationship between calories and weight gain.
3. List and describe the eight guidelines for maintaining a healthful diet.
4. Describe ways that cooks can incorporate nutrition principles into their cooking and their menu construction.
2
Menu planners must have a basic understanding of nutrition.
A food service worker’s responsibility is to serve nutritional food and a wellbalanced menu.
3
Nutrients
Certain chemical compounds that are present in foods that:
1. Supply energy for body functions
2. Build and replace cells that makeup body tissues
3. Regulate body processes
4
Essentail Nutrients
The six categories of nutrients are: Carbohydrates
Lipids (fats) Proteins
Vitamins Minerals Water
5
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