Chapter 4- Nutritional Recipe Development

8/9/2019 Chapter 4- Nutritional Recipe Development

1/25

Nutritional Recipe

Development

3/29/2010 1

By: Khazainah Khalid/ HTF554 Nutrition for

Foodservice Professionals


2/25

OutlineEnergy needs of the human body

Estimating the use of energy by the body

Calculating the energy value of foodsNutrients analysis

Healthy recipe development

Recipe modification

3/29/2010 2


Foodservice Professionals


3/25

Introduction

One of the most common nutritional

assessments of recipes the caloric

content of foods.

Understand:

Energy components

Energy requirements of the body

3/29/2010


Foodservice Professionals 3


4/25

Energy Needs of the Human

Bodyyy Misconception:Misconception:

Energy is used by the body only during physical

activity.

Most body energy is converted into heat, expressed

as thermal energy.

3/29/2010




5/25

3/29/2010




6/25

Energy is measured in kilocalories.

Amount of energy provided by foods.

Amount of energy available from macronutrients.

Body uses energy for:

a) Supporting life-sustaining functions.

b) Performing physical activity.c) Processing foods after consumption.

3/29/2010




7/25

1) Life-sustaining functions

y Basic to survival & referred to as basal metabolism.

y Eg.

y Breathing

y Maintaining body temperature & muscle tone

y Functioning of organs

yActivities of the nervous system

yAmount of energy required to maintain basal

metabolism basal metabolic rate (BMR).

3/29/2010




8/25

Cont

yy Basal metabolic rate (BMR):Basal metabolic rate (BMR):

y The number of kcalories required to maintain life-

sustaining activities for a specified period of time.

yy Resting metabolic rate (RMR):Resting metabolic rate (RMR):

y the number of kcalories used during a specified

amount of time at rest.

3/29/2010




9/25

ContThe BMR is affected by:

Body size

Age

Sex

Health status

Special conditions; eg. during pregnancy & lactation.

3/29/2010




10/25

2. Physical activityy The use of energy depends on the type, intensity &

duration of the activity as well as body weight.

3/29/2010




11/25

3. Processing of foody Energy is required during:

3/29/2010



Digestion

Absorption

Transport

Storage of food


12/25

Estimating the use of energyy This will only be an estimation since it is extremely

difficult to calculate the exact amount of energy

needed by the body.

y Steps to calculate energy:

3/29/2010




13/25

Step 1:Step 1:

Estimating BMR

Step 2:Step 2:

Estimating energy expenditure foractivities

Step 3:Step 3:

Estimating energy expenditure for thebodys processing of food

Step 4:Step 4:

Estimating total energy expenditure

3/29/2010




14/25

3/29/2010




15/25

3/29/2010




16/25

3/29/2010




17/25

Calculating the energy value

of foods

ProteinsProteins(4kcal/g)

CHOCHO

(4kcal/g)

AlcoholAlcohol(7 kcal/g)

FatsFats

(9 kcal/g)

3/29/2010




18/25

yy OBJECTIVESOBJECTIVES

y To find out how much energy each food item (theprimary source of energy) provides to the body.

y Important:

Involved in food labeling.

Developing healthy recipes.

yAmount of energy provided by food can be calculatedif the grams of protein, fat, CHO &/or alcohol contents

are known.

3/29/2010




19/25

analysisy Extremely tedious & time-consuming to calculate all

the nutrients by hand.

y Several software programs are available:

provide nutrient analysis in a short period of time.

several thousand ingredients & their nutrient information are

added to the programs data bank.

amounts of different measures are filled in for each

ingredient. other functions; food fact label, list of ingredients, serving

sizes, recipe costing, menu analysis, menu engineering, food

labeling & recipe printing.

3/29/2010




20/25

Healthy Recipe Development

y While reviewing & reevaluating the recipe, the guidelines/

goals for good nutrition as well as the Food Guide

Pyramid, should be kept in mind.

y Traditional recipes have unnecessary ingredients,

replaced by relatively healthy ingredients.

y Can be easily replaced without sacrificing quality, flavoror taste.

3/29/2010




21/25

y To plan recipe based on health conscious principles:

3/29/2010



1) The recipe shouldcontain ingredientsthat have high

nutrient/ caloricdensity.

Substituteingredients thatprovide morenutrients inrelation to calories.

2) The recipe shouldnot containingredients that are

not desirable or notrecommended forhealth reasonsand/or that mayinvolve health risks.

Eg. salt, sugar,saturated fat,cholesterol &

alcohol.

3) The recipe shouldyield adequateportion sizes, which

will reduce thechance of servingexcessive calories.

Reducing portionsizes/ the yield ofthe recipe is oneway of reducingcalories.


22/25

4) The recipe shouldprovide somenutrients that areimportant forhealth and well

being. The purpose of

recipes should beto providenutrition + tofulfill thephysiological needs

of the body.

5) The recipe shouldhave sufficientamounts ofingredients that arehealthy as well as

contributing to theflavor andpreservation qualityof foods.

Eg. vinegar & lemonjuice.

3/29/2010




23/25

Recipe Modification

A careful review of the recipe is necessary before any

modification is attempted.

Focus should be on recipes that are high in undesirableingredients or nutrients.

Example:

Banana nut bread

3/29/2010




24/25

3/29/2010




25/25

3/29/2010



Documents

Chapter 4- Nutritional Recipe Development