MODULE - 1

CULINARY NUTRITION
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At the end of this module you should be able to:

1. Define Nutrition.
2. Explained the History of Nutrition as a Science and the Historical Highlights of Nutrition in
the Philippines.
3. Identified Organ Systems and their roles in Nutrition.
4. Identified Factors Influencing Food Choice at Different levels

INTRODUCTION

How true are these sayings: “You are what you eat” and “Food becomes you”? One may
have answers right now, but to provide rationale, validity and accuracy this module hopes to
present the facts and figures to support your answers.

Your body is composed of billions of cells that should be adequately nourished in order to
grow, multiply and perform activities essential to life. The study of Nutrition is of prime
importance throughout your life. It is interrelated with your basic needs:physical, physiological,
emotional, sociological and economic factors. This module hopes to inculate in your mind that
it fails to educate if what is read is not practiced.
 Culinary Nutrition deals with the varied concepts in culinary arts considering the nutrients
found in every food and equipping them with all the necessary knowledge and skills in preparing
the best foods to bring out the best in their flavors, textures and nutritional values.

WHAT IS NUTRITION?

Nutrition can be defined in various ways: “Nutrition is the study of food in relation to
health of an Individual, community or society and the process through which food is used
to sustain life and growth.” “Nutrition is the science of food, the nutrients and other
substances therein, there action, interaction and balance in relation to health and disease,
and the processes by which an organism ingests, absorbs, transports, utilizes and excretes
food substances.”
“Nutrition is the combination of processes by which a living organism receives and
utilizes materials or substances needed for the maintenance of its functions and for growth
and renewal of its components”.
FOOD is any substance, organic or inorganic, when ingested or eaten, nourishes the
body by building and repairing tissues, supplying heat and energy, and regulating bodily
processes.” Food sustains life, second to oxygen.
Food Quality An individual’s attitudes and practices towards foods are constantly
changing in accordance with his current emotional emotional and health needs.
It is common observation that when a person is offered a food or viand new to him,
his first question is: Is it delicious or tasty? (Masarap ba?).

Ideally, food must have the following qualities:

1. It is safe to eat. It is prepared under sanitary conditions, aesthetically and
scientifically.
2. It is nourishing or nutritious.
3. Its palatability factors (color, aroma,flavor,texture)
4. It has satiety value.

5. It offers variety and planned within the socio- economic context (within the
budget and suitable to the lifestyle of the person, including cultural,
religious practices and other aspects.

NUTRITION
A science that studies nutrients and other substances in foods and in the body
and the way those nutrients
relate to health and disease. Nutrition also explores why you choose particular foods and the
type of diet you eat.

NUTRIENTS
The nourishing substances in food that provide energy and promote the growth and
maintenance of your body.

KILOCALORIES
 Food energy, as well as the energy needs of the body, is measured in units of energy called
kilocalories. The number of kilocalories in a particular food can be determined by burning a
weighed portion of that food and measuring the amount of heat (or kilocalories) it produces.
A kilocalorie raises the temperature of 1 kilogram of water 1 degree Celsius. Just as 1 kilogram
contains 1000 grams, 1 kilocalorie contains 1000 calories. When you read in a magazine that
a cheeseburger has 350 calories, understand that it is actually 350 kilocalories.

The American public has been told for years that an apple has 80 calories, a glass of regular
milk has 150 calories, and so on, when the correct term is not calories but kilocalories. This
has been done in part to make the numbers easier to read and to ease calculations. Imagine
adding up your calories for the day, and having most numbers be 6 digits long, such as 350,000
calories for a cheeseburger.

The number of kcalories you need is based on three factors: your energy needs when your
body is at rest and awake (referred to as basal metabolism), your level of physical activity, and
the energy you need to digest and absorb food (referred to as the thermic effect of food). Basal
metabolic needs include energy needed for vital bodily functions when the body is at rest but
awake. For example, your heart is pumping blood to all parts of your body, your cells are
making proteins, and so on.

1. Gender. Men have a higher BMR than women do because men have a higher proportion of
muscle tissue (muscle requires more energy for metabolism than fat does).

2. Age.As people age, they generally gain fat tissue and lose muscle tissue. BMR declines
about 2 percent per decade after age 30.

3. Growth

. Children, pregnant women, and lactating women have higher BMRs.

4. Height.Tall people have more body surface than shorter people do and lose body heat
faster. Their BMR is therefore higher.

5. Temperature. BMR increases in both hot and cold environments, to keep the temperature
inside the body constant.

6. Fever and stress. Both of these increase BMR. Fever raises BMR by 7 percent for each 1
degree Fahrenheit above normal. The body reacts to stress by secreting hormones that speed
up metabolism so that the body can respond quickly and efficiently.

7. Exercise. Exercise increases BMR for several hours afterward.

8. Smoking and caffeine. Both cause increased energy expenditure.

9. Sleep. Your BMR is at its lowest when you are sleeping.
FACTORS INFLUENCING FOOD SELECTION
Why do people choose the foods they do? This is a very complex question. As you can see
from this list, many factors influence what you eat.

• Flavor
• Other aspects of food (such as cost, convenience, nutrition)
• Demographics
• Culture and religion
• Health
• Social and emotional influences
• Food industry and the media
• Environmental concerns

FLAVOR
The most important consideration when choosing something to eat is the taste of the food
(Figure 1-1). You may think that taste and flavor are the same thing, but taste is actually a
component of flavor.
Flavor is an attribute of a food that includes its taste, smell, feel in the mouth, texture,
temperature, and even the sounds made when it is chewed. Flavor is a combination of all five
senses: taste, smell, touch, sight, and sound.
Taste comes from 10,000 taste buds—clusters of cells that resemble the sections of an
orange. Taste buds, found on the tongue, cheeks, throat, and roof of the mouth, house 60 to
100 receptor cells each. The body regenerates taste buds about every three days.
These taste cells bind food molecules dissolved in saliva and alert the brain to interpret them.
Although the tongue is often depicted as having regions that specialize in particular taste
sensations—for example, the tip is said to detect sweetness—researchers know that taste buds
for each sensation (sweet, salty, sour, bitter, and umami) are actually scattered around the
tongue. In fact, a single taste bud can have receptors for all five sensations. We also know that
the back of the tongue is more sensitive to bitter, and that food temperature influences taste.
Taste buds are most numerous in children under age six, and this may explain why
youngsters are such picky eaters. Children generally prefer higher levels of sweetness and
saltiness in their food than adults do. This will change in adolescence, when their taste
preferences become more like those of adults.

DEMOGRAPHICS
Demographic factors that influence food choices include age, gender, educational level,
income, and cultural background (discussed next). Women and older adults tend to consider
nutrition more often than do men or young adults when choosing what to eat.
Older adults are probably more nutrition-minded because they have more health
problems, such as heart disease and high blood pressure, and are more likely to have to
change their diet for health reasons and educational levels tend to think about nutrition more
often when choosing what to eat. Older adults also have more concerns with poor dental
health, swallowing problems, and digestive problems. People with higher incomes
CULTURE AND RELIGION

Culture can be defined as the behaviors and beliefs of a certain social, ethnic, or age group.
A culture strongly influences the eating habits of its members. Each culture has norms about
which foods are edible, which foods have high or low status, how often foods are consumed,
what foods are eaten together, when foods are eaten, and what foods are served at special
events and celebrations (such as weddings)
Food Practices of World Religions Religion Dietary Practices

Judaism Kashrut: Jewish dietary law of keeping kosher.

1. Meat and poultry. Permitted: Meat of animals with a split hoof that chew their cud (includes
cattle, sheep, goats, deer); a specific list of birds (includes chicken, turkey, goose, pheasant,
duck). Not permitted: Pig and pork products, mammals that don’t have split hooves and chew
their cud (such as rabbit), birds not specified (such as ostrich). All animals require ritual
slaughtering. All meat and poultry foods must be free of blood, which is done by soaking and
salting the food or by broiling it. Forequarter cuts of mammals are also not eaten.

2. Fish. Permitted: Fish with fins and scales. Not permitted: Shellfish (scallops, oysters, clams),
crustaceans (crab, shrimp, lobster), fishlike mammals (dolphin, whale), frog, shark, eel. Do not
cook fish with meat or poultry.

3. Meat and dairy are not eaten or prepared together. Meals are dairy or meat, not both. It is
also necessary to have two sets of cooking equipment, dishes, and silverware for dairy and
meat.

4. All fruits, vegetables, grains, and eggs can be served with dairy or meat meals.

5. A processed food is considered kosher only if the package has a rabbinical authority’s name
or insignia.

Roman Catholicism

1. Abstain from eating meat on Fridays during Lent (the 40 days before Easter).

2. Fast (one meal is allowed) and abstain from meat on Ash Wednesday (beginning of Lent)
and Good Friday (the Friday before Easter).

Eastern Orthodox Christianity

Numerous feast days and fast days. On fast days, no fish, meat, or other animal products
(including dairy products) are allowed.
They also abstain from wine and oil, except for certain feast days that may fall during a
fasting period.
Shellfish are allowed. Wednesdays and Fridays are also fast days throughout the year.

Protestantism

1. Food on religious holidays is largely determined by a family’s cultural background and

preferences.

2. Fasting is uncommon.

Mormonism

1. Prohibit tea, coffee, and alcohol. Some Mormons abstain from anything containing
caffeine.

2. Eat only small amounts of meat and base diet on grains.

3. Some Mormons fast once a month.

Seventh-Day Adventist Church

1. Many members are lacto-ovo vegetarians (eat dairy products and eggs but no meat or
poultry).

2. Avoid pork and shellfish.

3. Prohibit coffee, tea, and alcohol.

4. Drink water before and after meals, not during.

5. Avoid highly seasoned foods and eating between meals.

Islam

1. All foods are permitted (halal) except for swine (pigs), four-legged animals that catch
prey with the mouth, birds of prey that grab prey with their claws, animals (except fish
and seafood) that have not been slaughtered according to ritual, and alcoholic beverages.
Use of coffee and tea is discouraged.

2. Celebrate many feast and fast days. On fast days, they do not eat or drink from sunup to
sundown.

Hinduism

1. Encourages eating in moderation.

 2. Meat is allowed, but the cow is sacred and is not eaten. Also avoided are pork and
certain fish. Many Hindus are vegetarian.

3. Many Hindus avoid garlic, onions, mushrooms, and red foods such as tomatoes.

4. Water is taken with meals.

5. Some Hindus abstain from alcohol.

Hindus have a number of feast and fast days.

Buddhism

1. Dietary laws vary depending on the country and the sect. Many Buddhists do not believe
in taking life, and so they are lacto-ovo vegetarians.

SOCIAL AND EMOTIONAL INFLUENCES

People have historically eaten meals together, making meals important social occasions. Our
food choices are influenced by the social situations we find ourselves in, whether in the comfort
of our own home or eating out in a restaurant. For example, social influences are involved
when several members of a group of college friends are vegetarian. Peer pressure no doubt
influences many food choices among children and young adults. Even as adults, we tend to eat
the same foods that our friends and neighbors eat. This is due to cultural influences as well.

FOOD INDUSTRY AND THE MEDIA

The food industry very much influences what you choose to eat. After all, the food
companies decide what foods to produce and where to sell them. They also use advertising,
product labeling and displays, information provided by their consumer services departments,
and websites to sell their products.
On a daily basis, the media (television, newspapers, magazines, radio, and the like)
portray food in many ways: paid advertisements, articles on food in magazines and
newspapers, and foods eaten on television shows. Much research has been done on the
impact of television food commercials on children.
Quite often the commercials succeed in getting children to eat foods such as cookies,
candies, and fast food. Television commercials probably are contributing to higher calorie and
fat intakes. The media also report frequently on new studies related to food, nutrition, and
health topics. It is hard to avoid hearing sound bites such as “more fruits and vegetables
lower blood pressure.” Media reports can certainly influence which foods people eat.
ENVIRONMENTAL CONCERNS

Some people have environmental concerns, such as the use of chemical pesticides, and so
they often, or always, choose organically grown foods (which are grown without such
chemicals—see Food Facts on page 26 for more information). Many vegetarians won’t eat
meat or chicken because livestock and poultry require so much land, energy, water, and plant
food, which they consider wasteful.

NUTRIENTS
As stated, nutrients provide energy or kcalories, promote the growth and maintenance of the
body, and/or regulate body processes.
There are about 50 nutrients that can be arranged into six classes, as follows:
1. Carbohydrates
2. Fats (the proper name is lipids)
3. Protein
4. Vitamins
5. Minerals
6. Water
HISTORY OF NUTRITION AS SCIENCE
Guthrie, a well-known nutrition authority, identified four
eras in the history of nutrition in a science:
✓ Naturalistic era (400B.C to 1750-1900)
✓ Chemical analytical era (1750-1900)
✓ Biological era (1900-1955)
✓ Cellular or molecular era (1955-1980)

What happen during the Naturalistic Era?

As early as before the birth of Christ, attempts have
already been made to demonstrate the effect of food and
exercise to one’s health. Hippocrates known as the “Father
of Medicine” was the first physician to show an interest in
nutrition. Several studies were performed in relation to
chemistry, medicine and physiology but they only had vague
ideas about the relationship of the effects of these
experiments on the body. Galen, Sanctorius, Harvey,
Leeuwenhoek were some of those who carried out
experimental studies during this time.

How about in Chemical-Analytical Era?

Lavoisier gained the name, Father of Nutrition, because
of his respiration and oxidation studies. It was during this
period that chemical studies were conducted which led to
the discoveries of oxygen, carbon dioxide, hydrogen and
nitrogen. Later reports disclosed the studies on the different
substances needed by the body, as carbohydrate, fat,
protein and mineral ash. The nature of the other substances
was still unknown but the scientists already knew that there
were other substances that were necessary to promote
growth. The years that followed were predominantly
discoveries of vitamins, their isolation and synthesis. By this
time, they knew that diseases like rickets, beriberi and
scurvy were due to factors needed in very small amounts.
Notable among the discoverers during this time were
Hopkins, Eijkmann, Lunin, Funk, Holst and Frolich, Mellanby
and Gyorgy.

Are there more discoveries in Biological Era?

There were more discoveries of factors with vitamin-
like properties, which were identified as essential elements
of the human diet and others for various aspects of animals.
Later on, emphasis was made on the study of the
relationships existing between nutrients and their biological
roles and determination of human dietary requirements.
The role of nutrition education, especially the application of
 scientific principles in the improvement of nutritional status,
was focused in this period.

A new technology in Cellular Era?

The year 1955 to 1980 were characterized by the many
discoveries in the field of cellular metabolism. The vast
information available was mainly due to the use of
sophisticated equipment like radioactive isotopes, electron
microscope and micro-technical techniques. More
information was obtained regarding the role the different
nutrients play in growth, development and maintenance of
the cells and ultimately to the whole body so that a
deficiency at any one point adversely affects the whole
body.

What are the developments In Molecular Biology Era?

The splitting of the atomic nucleus is to physical
chemistry as the splitting of the cellular nucleus is to cellular
biology. The latter development has led to a whole new
world of genetic engineering or biotechnology. It has made
possible the selection of genes for specific desired
characteristics such as the improvement of livestock;
improved resistance against diseases of crops; and
improved quality foods.

HISTORICAL HIGHLIGHTS OF NUTRITION IN THE PHILIPPINES

The history of nutrition in our country may be divided
into five periods, 1903-1923; 1923-1943; from World War II
to 1960; 1960-1980 and 1981 to present.

American and foreign scientists, (Musgrave, Richmond, Aaron,

Andrews, Strong Cromwell, Chamberlain and R.R. Williams)
aided by Filipino workers.
They conducted studies on beriberi and the proximate
composition of foods, and worked on Filipino physiological
standards.
Gibbs and Agcaoili (1912)
Analysis of various foods
Pratt (1913)
Analysis of Philippine Fruits
Wells (1923)
Analysis of varieties of Rice
U.P College of Agriculture (1914)
Gonzales: Published studies on coconut
 Dacanay: Philippine Bananas
Labayan: Sweet Potato
Chamberlain, Vedder and R.R. Williams
Made significant contributions because of their
studies
on the cause of beriberi, thus making possible the large-scale
manufacture of tiki-tiki extracts. These extracts reduced
considerably the infant mortality rate due to this disease. This
project was initiated by the Bureau of Science in 1914, one of
the first research institutions established in the country.
Fleming, Santos and Others (1923)
Work on basal metabolic standards for Filipino students.
Later, an
increased emphasis on food composition was shown by their
workers.Adriano had his work on calcium content of local
foods in 1925. Food processing studies were pioneered by
Orosa (1928) and later followed by Acena, Adriano and
Sumulong. A height-weight table was published by Siasoco
and Goco/ Growth standards determinations were made by
two groups: Concepcion, et al and Icasiano and associates.
National Research Council (NRC) of the Philippines
It was established and a section on nutrition was created
under the chairmanship of Francisco O. Santos (considered
the Father of Nutrition in the Philippines). Among the
accomplishments of the section were the first RDA for
specific nutrients by Concepcion, Hermano and Gutierrez in
1941 and its revision, which included niacin and riboflavin by
Santos and Concepcion in 1947.
Philippine Institute of Nutrition (Pin)
Was created in 1947 and undertook researches in foods
and nutritional biochemistry, basic and applied nutrition and
nutrition surveys.Major accomplishments were the
completion of the ten regional surveys throughout the
Philippines (1957-68), which made possible the assessment
of the problems and the extent of malnutrition in the
Philippines and the revisions of the Food Composition Tables.
A notable contribution in the field of nutrition in the
Philippines is the series of experiments on beriberi initiated
by Dr.Juan Salcedo and co-workers in 1947. In these
experiments, it was found out that if enriched rice were given
to beriberi stricken patients, the mortality rate caused by the
disease was considerably lowered. As a result of these
experiments, R.A 832 known as the Rice Enrichment Law
was passed.
Dietetic Association of the Philippines (DAP), February 1955
Was organized by dietetians, faculty members and
several senior students from the University of the Philippines
 and the General Hospital with the aim of providing adequate
nutrition for all by empowering dietetians in the country.
Nutrition Foundation of the Philippines (NFP),1959
A private agency, was organized by prominent men of
science, with the objective of helping improve the health of
the people through assistance programs on foods and
nutrition designed to complement and supplement
governmental efforts.

National Coordinating Council on Foods and Nutrition

(NCCFN),1960
Was organized under the initiative of Dr. Conrado
Pascual. This marked the formal beginning of the
coordination of applied nutrition, nutrition research as well
as food research activities.
Department of Health
In July 1, 1960,established the national Nutrition
Program (now Nutrition Service) and through its Nutrition
Mothercraft Centers helped prevent malnutrition among the
preschoolers. The Malnutrition Ward was first established by
Dr. Florentino Solon at Southern Islands Hospital in Cebu in
1968 and is now made a part of their service in almost all
the government hospitals.
Realizing that a more effecrive coordination will bring
about better nutrition and health for the Philippines, a
merger of the NCCFN and the National Food and Agriculture
Council (NFAC) was brought about. On January 21, 1971,
President Marcos issued Executive Order No. 285 authorizing
the NFAC to coordinate all food and nutrition programs in
the country and make NCCFN a member of the NFAC.
National Nutrition Council (NNC)
On June 25, 1974 was created under the Office of the
President by Presidential Decree No. 491, the Nutrition Act
and was charged with the task of formulating an integrated
national nutrition plan and coordinating its implementation
nationwide through the Philippine Nutrition Program (PNP).
This was in answer to the country’s concern to stop
malnutrition. The act also designated July as Nutrition
Month. To put emphasis on the major role of food in the
Philippine nutrition situation, the country’s nutrition program
was again renamed Philippine Food and Nutrition Program
(PFNP) in the mid-1980.
Nutrition Center of the Philippines (NCP)
NCP was established on July 2, 1974. The nutrition
program of the country was further strengthened with the
approval of P.D 1596 in 1978 that provided for a Barangay
 Nutrition Scholar (BNS) in every barangay and the union of
the country’a major professional organizations.
Nutrition Dietics Decree of 1977
P. D. 1286 allowed all nutrition graduates to take the
licensure examination and succesful examinees were called
Registered Nutritionist-Dietitians (RND). In 1978 DAP was
changed to Nutritionist-Dietitian’s Association of the
Philippines (NDAP)

National Micronutrient Day, October 1993

National Micronutrient Day was conducted, providing
vitamin A, iron and iodine supplements to at-risk population
group. Every six months thereafter, the National
Micronutrient Days were to held.
Department of Health (DOH)
In 2005, the DOH became the chair of the NNC, with the DA
and DILG as vice-chairs. NNC was tasked to re-orient its
operations to be more client-oriented and to prioritize addressing
hunger and malnutrition.

ORGAN SYSTEMS AND THEIR ROLES IN NUTRITION

1. Cardiovascular (heart, blood vessels, blood)
Transports nutrients, gases, waste products;
Regulates body temperature;
Involved with the immune response
2. Digestive (mouth, esophagus, stomach intestines, liver, pancreas)
Digest and absorbs nutrients, eliminates waste products
3. Endocrine (endocrine glands, thyroid, pituitary, adrenal glands)
Helps regulate metabolism, reproduction, water balance
4. Immune (white blood cells, lymph, spleen, thymus gland)
Provides defense against foreign substances
5. Integumentary (skin, hair, nails, sweat glands)
Protects the body;regulates temperature;
aids in acid-base and water balance;
Production of Vitamin D
6. Lymphatic (lymph vessels, nodes)
Helps with fluid balance and fat absorption;
Removes foreign substances from the blood.
7. Muscular (skeletal, Cardiac and smooth muscles)
Mantains posture;
Directs body movements;
Produces body heat
8. Nervous (brain, spinal cord, nerves, sensory organs and receptors)
Controls intellectual function;
detects sensations and controls movements.
9. Respiratory (lungs and respiratory tract)
Regulates gas exchanges and acid base balance.
 10. Reproductive System
Regulates sexual functions and reproduction.
11. Skeletal (bones, joints, cartilages)
Main frame body support;
Aids with body movements;
Stores minerals;
Poduces blood cells.
12. Urinary (kidneys, urinary tract)
Removes waste products;
Regulates fluid, acid-base balance;
Aids with homeostasis.

FACTORS INFLUENCING FOOD CHOICE AT DIFFERENT LEVELS

Economic policies
Laws
Government Policy
Local Community Industry Relations
School Settings Media
Worksites Technology
Macro-Environment
Restaurants & Fast food Transportation
Level
outlets

Micro-Environment

Family
Environment
Role modeling
Biology/Genetics Feeding Styles
Flavor Experiences Availability
Individual Culture
Learning History
Level Etc.
Demographic Factors
EVALUATION

1. What is good quality food?

2. Why is nutrition as a field of study considered a science as well as an art?
3. From your family background, what factors influenced your food choices?
4. List some highlights in the history of Nutrition Science in the Philippines.
5. Describe in your own words, the factors influencing food selection.
6. Distinguish the different essential nutrients for human beings.
REFERENCES
Adela Jamorado-Ruiz, Virginia Serraon-Claudio.2010. Basic Nutrition for
Filipinos
William Angliss Institute.Australian Aid
Boyle MA. 2007. Personal Nutrition 6E
Brown JE. 2008. Nutrition Now SE
Grosvenor BM.2002. Nutrition for Science and Life