MODULE in HORE40023
CULINARY NUTRITION: THE SCIENCE AND ARTS
OF
HEALTHY COOKING
PROF. MA. FELISA T. NATAD, RND, MAED
PROF. JESUSA T. CASTILLO, RND, MPA
1
, TABLE OF CONTENTS
Introduction Page
https://www.bing.com/videos/search?q=culinary+nutrition&&view=detail&mid=60D3A464A424242F2EB460D3A464A424242F2EB4&&FORM=
VDRVRV
Chapter 1: CONCEPTS OF NUTRITION, FOOD SCIENCE AND CULINARY
Lesson 1: Basics in Nutrition
Lesson 2: Food Science as Interpreted
Lesson 3: Culinary Basics –Health Cooking
Chapter 2: MACRONUTRIENTS
Lesson 2.1: Carbohydrates: Introduction with emphasis on the flow
of food from digestion to utilization
Lesson 2.2: Protein as the building block
Lesson 2.3: Fats (Lipids)
Lesson 2.4: Weight Management
CHAPTER 3 MICRONUTRIENTS
Lesson 3.1: Fat Soluble Vitamins
Lesson 3.2: Water Soluble Vitamins
Lesson 3.3: Major and Trace Minerals
Lesson 3.4: Water
CHAPTER 4 MARKETING YOUR HEALTHY MENU
Lesson 4.1: Marketing management
Lesson 4.2: How to Market Healthy Menu
Lesson 4.3: What is Marketing Mix
Overview
This subject, Culinary Nutrition, aims to discuss the principles and concepts as an art and a
science. The course will help the Hospitality students plan Healthy Meals with the integration
of Nutrition, Food Science and Culinary. Dishes not only pleasing to the eyes and the palate but
also complete in nutrients for the wellness of everyone. The art and science of discovering the
functions of food, physiologically, will guide the students on recipe modification and menu
development.
Nutrition, Food Science, and Culinary are interrelated since the ancient time where one cannot
be disregarded because of their close relationship to one another. This is because people during
that time have to eat food to keep them fit and energize like meat, fish, poultry, cereals/starches,
butter/oils and vegetable and fruits. What people do not know is what is in this food that makes
2
,them go, grow, and glow! What is the composition of food, or what is in it for us to live longer?
We eat to live and not eat to live. . .
CHAPTER 1
CONCEPTS OF NUTRITION, FOOD SCIENCE AND CULINARY
Chapter 1 is a wake-up call for our learners that the quality of food we eat is very important to have a
healthy body and sustain life. Here, the learners will be experiencing the detailed what’s, how’s, and
whys in culinary nutrition. Advances in nutrition, food science and the culinary arts are now
complicated, quickly paced and transformational. People no longer have to go out of their way to explore
for them to meet their nutritional needs.
CHAPTER OBJECTIVES:: to discuss the concepts of Culinary Nutrition and its relationship with the
other field of science which will justify the importance of a balance diet for wellness and healthy lifestyle
be achieved by anyone who dine in any food service establishment.
LEARNING OBJECTIVES: At the end of the chapter, the learners must be able to:
1. Identify the relationship of Nutrition, Food Science and Culinary Arts;
2. Relate the concepts of nutrition and the benefits of a healthy diet to food science and the
culinary arts in food selection and in food preparation;
3. Understand the consequences of malnutrition most specially among vulnerable groups;
4. Describe the Importance of a healthy diet qualitatively and quantitatively with the use of the
Food Guidelines, Pinggang Pinoy, Food Pyramid, and the Basic Food Groups;
5. Establish awareness on how healthy is the intake of an individual by having a 5-day
Personal Food Recall;
6. Evaluate the personal a-Five (5) Day Food Recall with the use of Food Pyramid; Basic Food
Groups, and/or Food Guidelines.
LESSON 1: Basics of Nutrition
Nutrition is the process of providing food needed for health and growth; while Food is anything you
eat/ingest in your mouth and how the body utilizes it. As we all know: “We eat to live and not live to
eat”. Nutrition is more than just eating and drinking. Nutrition is the processes how food and beverages
are utilized in the body of human or mono-cellular being like organisms. Or in a more scientific way of
defining it is the science of how organisms take in and use food and drink for nourishment. This module
centers on human nutrition, but nutrition really covers all organisms, including animals, fungi,
microorganisms and plants.
Nutrition is the sum of all of the processes in the consumption and utilization of foods and beverages.
Nutritional science examines how organisms consume and process foods and beverages for nourishment.
Nutrients, including carbohydrates, lipids, proteins, vitamins, minerals and water, are the essential
nutrients needed by the body for good nutrition. They are also very basic to ingredient and product
development, cooking and baking. As we purchase, prepare and consume foods and beverages, we
should be aware that their nutrients contribute to our health and well-being.
3
, Nutrition Can Prevent Diseases
Nutrient diseases like scurvy, goiter,and rickets
Diseases influenced by nutrition : chronic disease like cardiac failure
Disease which nutrition play a great role:
Osteoarthritis, osteoporosis
Normal Nutrition, Undernutrition and Overnutrition, and Healthy Diets
NORMAL NUTRITION is clearly defined as the processes by which human, an animal or plant takes in
and utilizes food substances under normal circumstances. Good nutrition is an important part of leading
a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a
healthy weight, reduce your risk of chronic diseases (like heart disease and cancer), and promote your
overall health.
UNDERNUTRITION
Undernutrition describes a condition whereby normal nutritional guidelines and recommendations are
not met. It can result from inadequate food intake, poor absorption of nutrients or excessive loss of
nutrients. Under nutrition may or may not be accompanied by malnutrition, a medical condition that
may be caused by an improper or inadequate diet.
Malnutrition may be the consequence of disease, infection or starvation. While under- nutrition and
malnutrition are more common in Third World countries, both conditions are found in the United States
and other developed countries as well. Poverty and food availability may lead to under nutrition and
malnutrition. People who have access to food and choose not to eat it may become undernourished or
malnourished, as in the case of eating disorders.
Overnutrition is characterized by overeating or excessive intake of certain nutrients, such as
carbohydrates and lipids. Over nutrition may be caused by consuming too many calories compared to
4
CULINARY NUTRITION: THE SCIENCE AND ARTS
OF
HEALTHY COOKING
PROF. MA. FELISA T. NATAD, RND, MAED
PROF. JESUSA T. CASTILLO, RND, MPA
1
, TABLE OF CONTENTS
Introduction Page
https://www.bing.com/videos/search?q=culinary+nutrition&&view=detail&mid=60D3A464A424242F2EB460D3A464A424242F2EB4&&FORM=
VDRVRV
Chapter 1: CONCEPTS OF NUTRITION, FOOD SCIENCE AND CULINARY
Lesson 1: Basics in Nutrition
Lesson 2: Food Science as Interpreted
Lesson 3: Culinary Basics –Health Cooking
Chapter 2: MACRONUTRIENTS
Lesson 2.1: Carbohydrates: Introduction with emphasis on the flow
of food from digestion to utilization
Lesson 2.2: Protein as the building block
Lesson 2.3: Fats (Lipids)
Lesson 2.4: Weight Management
CHAPTER 3 MICRONUTRIENTS
Lesson 3.1: Fat Soluble Vitamins
Lesson 3.2: Water Soluble Vitamins
Lesson 3.3: Major and Trace Minerals
Lesson 3.4: Water
CHAPTER 4 MARKETING YOUR HEALTHY MENU
Lesson 4.1: Marketing management
Lesson 4.2: How to Market Healthy Menu
Lesson 4.3: What is Marketing Mix
Overview
This subject, Culinary Nutrition, aims to discuss the principles and concepts as an art and a
science. The course will help the Hospitality students plan Healthy Meals with the integration
of Nutrition, Food Science and Culinary. Dishes not only pleasing to the eyes and the palate but
also complete in nutrients for the wellness of everyone. The art and science of discovering the
functions of food, physiologically, will guide the students on recipe modification and menu
development.
Nutrition, Food Science, and Culinary are interrelated since the ancient time where one cannot
be disregarded because of their close relationship to one another. This is because people during
that time have to eat food to keep them fit and energize like meat, fish, poultry, cereals/starches,
butter/oils and vegetable and fruits. What people do not know is what is in this food that makes
2
,them go, grow, and glow! What is the composition of food, or what is in it for us to live longer?
We eat to live and not eat to live. . .
CHAPTER 1
CONCEPTS OF NUTRITION, FOOD SCIENCE AND CULINARY
Chapter 1 is a wake-up call for our learners that the quality of food we eat is very important to have a
healthy body and sustain life. Here, the learners will be experiencing the detailed what’s, how’s, and
whys in culinary nutrition. Advances in nutrition, food science and the culinary arts are now
complicated, quickly paced and transformational. People no longer have to go out of their way to explore
for them to meet their nutritional needs.
CHAPTER OBJECTIVES:: to discuss the concepts of Culinary Nutrition and its relationship with the
other field of science which will justify the importance of a balance diet for wellness and healthy lifestyle
be achieved by anyone who dine in any food service establishment.
LEARNING OBJECTIVES: At the end of the chapter, the learners must be able to:
1. Identify the relationship of Nutrition, Food Science and Culinary Arts;
2. Relate the concepts of nutrition and the benefits of a healthy diet to food science and the
culinary arts in food selection and in food preparation;
3. Understand the consequences of malnutrition most specially among vulnerable groups;
4. Describe the Importance of a healthy diet qualitatively and quantitatively with the use of the
Food Guidelines, Pinggang Pinoy, Food Pyramid, and the Basic Food Groups;
5. Establish awareness on how healthy is the intake of an individual by having a 5-day
Personal Food Recall;
6. Evaluate the personal a-Five (5) Day Food Recall with the use of Food Pyramid; Basic Food
Groups, and/or Food Guidelines.
LESSON 1: Basics of Nutrition
Nutrition is the process of providing food needed for health and growth; while Food is anything you
eat/ingest in your mouth and how the body utilizes it. As we all know: “We eat to live and not live to
eat”. Nutrition is more than just eating and drinking. Nutrition is the processes how food and beverages
are utilized in the body of human or mono-cellular being like organisms. Or in a more scientific way of
defining it is the science of how organisms take in and use food and drink for nourishment. This module
centers on human nutrition, but nutrition really covers all organisms, including animals, fungi,
microorganisms and plants.
Nutrition is the sum of all of the processes in the consumption and utilization of foods and beverages.
Nutritional science examines how organisms consume and process foods and beverages for nourishment.
Nutrients, including carbohydrates, lipids, proteins, vitamins, minerals and water, are the essential
nutrients needed by the body for good nutrition. They are also very basic to ingredient and product
development, cooking and baking. As we purchase, prepare and consume foods and beverages, we
should be aware that their nutrients contribute to our health and well-being.
3
, Nutrition Can Prevent Diseases
Nutrient diseases like scurvy, goiter,and rickets
Diseases influenced by nutrition : chronic disease like cardiac failure
Disease which nutrition play a great role:
Osteoarthritis, osteoporosis
Normal Nutrition, Undernutrition and Overnutrition, and Healthy Diets
NORMAL NUTRITION is clearly defined as the processes by which human, an animal or plant takes in
and utilizes food substances under normal circumstances. Good nutrition is an important part of leading
a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a
healthy weight, reduce your risk of chronic diseases (like heart disease and cancer), and promote your
overall health.
UNDERNUTRITION
Undernutrition describes a condition whereby normal nutritional guidelines and recommendations are
not met. It can result from inadequate food intake, poor absorption of nutrients or excessive loss of
nutrients. Under nutrition may or may not be accompanied by malnutrition, a medical condition that
may be caused by an improper or inadequate diet.
Malnutrition may be the consequence of disease, infection or starvation. While under- nutrition and
malnutrition are more common in Third World countries, both conditions are found in the United States
and other developed countries as well. Poverty and food availability may lead to under nutrition and
malnutrition. People who have access to food and choose not to eat it may become undernourished or
malnourished, as in the case of eating disorders.
Overnutrition is characterized by overeating or excessive intake of certain nutrients, such as
carbohydrates and lipids. Over nutrition may be caused by consuming too many calories compared to
4
