tur 3004 menu banquet planning Özay yildizkisi.deu.edu.tr/ozay.yildiz/lesson 1.pdf · 26/02/2016 1...
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ÖZAY YILDIZ
MENU & TUR 3004
BANQUET PLANNING
A. Nutrition1. Nutrients2. Principles of
Nutrition
B. The Menu3. Meal planning and
the menu4. A la carte and set
menus5. Menu planning6. Menu design
C. The Banquet 7. Events8. Sale and planning9. Preparations 10. Production and
service
Dokuz Eylül University School of Reha Midilli Foça Tourism and Hotel Management
TUR 3004 Menu & Banquet Planning Course Outline
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Lesson 1. Nutrients
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Nutritional components / elements / ingredients found in all sorts of food
Nutrients
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• Substances that provide energy:• Carbohydrates 4 kcal/g
• Ethanol 7 kcal/g
• Fibre 0 kcal/g
• Proteins 4 kcal/g• Fats 9 kcal/g
• Substances that support metabolism• Dietary minerals• Vitamins• Water
• Others (antioxidants, cholesterol, probiotics etc)
List of Nutrients
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Carbohydrates – building blocks of plants
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• Simple sugars
• Most basic / fundamental unit of carbohydrates
• Sweet, soluble in water, fermentable
• Glucose
• Fructose
• Galactose
Carbohydrates – Monosaccharides
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• Combination of 2 monosaccharides
• Sweet, soluble in water, fermentable
• Sucrose / saccharose (G+F)
• Maltose (G+G)
• Lactose (G+Ga)
Carbohydrates – Disaccharides
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Ethanol / ethyl alcohol (7 kcal/g)
Sugars + yeast
Carbohydrates – Fermentation
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Monosaccharides Maltose Lactose
• Starch• Made of glucose
• Storage form of energy for plants
• Tasteless, expands in water, non fermentable
Carbohydrates – Polysaccharides
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• Fibre• Indigestible parts of plants
• Promotes healthy bowel movement
• May help lower cholesterol levels and risk of infarction
• Glycogen• Stored sugar (liver)
• Pectin • Thickens jams & marmalades
Carbohydrates – Polysaccharides
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• Thermal metabolism:• Conversion of food into energy raises body temperature
• Prevents breaking down of protein
• Energy metabolism:• Carbohydrates supply energy into the bloodstream
• Blood sugar levels rise
Metabolism of Carbohydrates
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• Main digestion of carbohydrates occurs in the mouth
• Most carbohydrates are hydrolysed into glucose• Source of energy for the cells
• Immediate term
• Excess energy is stored in liver as glycogen• Short term storage
• Excess energy is stored as body fat (triglyceride) • Long term storage
Metabolism of Carbohydrates
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• Glucose release: • Increase in blood sugar levels
• Glycaemic index:• The rate of a carbohydrate’s
effect on blood sugar levels
Metabolism of Carbohydrates
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Blo
od s
ugar
levels
Max
Ok
Min
Time after intake
High GI Low GI
• High GI carbohydrates:• Concentrate carbohydrates:
• Grains, potatoes, bread etc
• Sweets: Glucose syrup, dry fruits, confectionery, snacks etc.
• Frequent intake results in:
Metabolism of Carbohydrates
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Cravings Mood swings
Carbohydrate addiction
Weight gain Insulin resistance
Diabetes
Obesity Cardiovascular problems
Cancer
Weariness
A Taste of Diabetes
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Metabolism of Carbohydrates
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Proteins – building blocks of animals
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• 16-18% of human body
• The production and maintenance of body cells (skin, muscle, bones, hormones etc)
• Resistance against diseases
• Deficiency results in endogenous catabolism
• Must be consumed together with (fresh) carbohydrates and fats to digest
Proteins
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• Complete / whole proteins• (Mostly) animal based• Contain adequate amounts of all
essential amino acids
• Incomplete proteins• Plant based• Inadequate amino acids• Must be combined
Proteins
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Fats
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• Most valuable & concentrated energy source (9 kcal/g)
• Increase digestion of proteins & fat soluble vitamins
• Taste & smell good
Fats
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• Unsaturated fats / oils • (liquid in room temperature)
• Ω3 & Ω6 (essential) / Ω9 (non-essential)
• Saturated fats• Butter, lard, suet
• Trans fats• Hydrogenated fats (margarine etc), warm-pressed & burnt fats, frying
fats
Fats
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Saturated
Unsaturated (Ω3)
• ALA: Mostly plant-sourced • Flaxseed, walnuts, grass etc
• EPA & DHA: More essential, animal-sourced• Fish, krill, squid, grass-fed animals (esp. brain)
Fats – Ω3
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• (Believed to) help:• Reduce risk of
inflammation, high cholesterol, cardiovascular diseases and cancer
• Counteracts potential risks of Ω6
• Reduce risk of developmental disabilities in infants
• Reduce risk of Alzheimer's disease
• Mental health
Fats – Ω3
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• More abundant in modern diet
• Must be consumed in moderation & in balance with Ω3• Believed to be linked with inflammation & cancer
• Mostly warm-pressed & cheap oils• Sunflower, soybean, corn, palm, cottonseed, nuts, cereals, grains…
Fats – Ω6
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• Believed to reduce cholesterol levels and blood pressure
• Olive and hazelnut oil
Fats – Ω9
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• Mostly animal sourced• Also, coconuts, cocoa, avocados etc
• Very nutritious: Must be consumed in moderation and in relation to physical activity
Saturated Fats
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Ω3 Ω6 Ω9 % Saturated fats %
Hazelnut 0 10 78 7
Olive 1 8 74 14
Almond 0 17 70 8
Canola 9 20 59 7
Sesame 0 41 40 14
Palm 0 9 37 49
Cocoa 0 3 33 60
Corn 1 58 24 13
Walnut 10 53 23 9
Soy 7 51 23 14
Flaxseed 57 17 22 4
Sunflower 0 73 13 10
Coconut 0 2 6 87
Fats
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• (Partly) Hydrogenated fats:• Vegetable oils are turned into saturated fats
• To increase shelf life
• Warm pressed and burnt fats:• Oxidation
• Change in molecular structure
• Causes:• Cancer, cardiovascular disease, obesity etc
Trans Fats
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Trans Fats
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A Taste of Poor Health
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• Calcium• Good for: Skeletal system,
nerves, muscles, heart
• Found in: Dairy products, fishbone, herbs, seeds, nuts
• Not to be consumed with: Grains, seeds, fibre
Dietary Minerals
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• Sodium:• Good for: Cellular fluid
level, taste, food preservation
• Found in: Salt, most foods
! Toxicity: Hypertension,kidney and cardiovascular disease
Dietary Minerals
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• Iron:• Good for: Haemoglobin
• Found in: Organ meat, fruits and (dark green) vegetables
• Not to be consumed with: Grains, tea & coffee
! Deficiency: Low immune system, anaemia, weariness
Dietary Minerals
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• Support body systems
• Sources must be consumed fresh
• Fat soluble vitamins are stored in body fat
• Water soluble vitamins must be consumed daily
Vitamins
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A• Good for:
• Bones, eyesight, skin health
• Found in: • Organ meat, butter, egg
yolk, milk, deep yellow / orange fruit & vegetables
Vitamins – Fat Soluble
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D• Good for:
• Bones, teeth, phosphorus and calcium absorption
• Found in: • Sunlight
• Fish, organ meat and fats
Vitamins – Fat Soluble
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E• Good for:
• Preservation of A&CVitamins and fats
• Found in: • Vegetable oils
Vitamins – Fat Soluble
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K• Good for:
• Blood coagulation
• Found in: • Deep green vegetables
Vitamins – Fat Soluble
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B• Good for:
• Energy metabolism
• Found in: • Meat, organ meat, fish,
whole grains, beans
Vitamins – Water Soluble
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C• Good for:
• Cellular, cardiovascular health, immune system, iron absorption
• Found in: • Fresh fruit and vegetables
Vitamins – Water Soluble
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• Prevents the formation of free radicals• Oxidised and toxic
chemicals
• Caused by:• Malnutrition
• Excessive alcohol, smoking, drugs
• Stress
• Radiation
• Causes:• Cancer
Antioxidants
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Antioxidants – Chlorophyll
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Antioxidants – Carotenoids
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Antioxidants – Lycopene
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Antioxidants – Flavonoids
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• Beneficial microorganisms in intestinal flora
• Found in all fermentedfood & beverages
Probiotics
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• Good for: • Cellular protection and repair, hormones, vitamin D production
• Body’s defence mechanism• Against inflammation etc
• Produced by the body• Little amount is taken from foods
• Increase in cholesterol production indicates a problem with the body
Cholesterol
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• Causes for increase in cholesterol:• Inflammation • Malnutrition• Stress• Excessive alcohol, coffee,
smoking etc• Drugs• Age• Sleep disorders• Excessive weight• Lack of exercise• Refined foods• Excessive carbohydrate intake• Free radicals
Cholesterol
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End of lesson 1
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• Erdoğan, S., Beslenme ve Besin Teknolojisi, Detay Yayıncılık, Ankara, 2005
• Bulduk, S., Gıda Teknolojisi, Detay Yayıncılık, Ankara, 2007
• Ninemeier, J., Management of Food and Beverage Operations, Second Edition, Ed. Inst. Of AHMA, Michigan, 1990
• Rey, A., Wieland, F., Managing Service in Food and Beverage Operations, Ed. Inst. Of AHMA, Michigan, 1985
• www.beslenmebulteni.com
• Beslenme ve Besin Teknolojisi; Samiye Erdoğan, Detay Yayıncılık, Ankara, 2005
• www.wikipedia.org
Sources
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