Nowadays, nutrition are considered when we are selecting, preparing and presenting foods. Therefore, people’s interest in nutrition has increased by the combination of some factors. For example, technological advances and an increasing consciousness of what people eat. As a result, healthy food is important for a lot of people and eating it has become a way of life for everyone.
Being an innovative chef is a quality that every chef should have if they work in institutional kitchens and do nutritional cooking . Differents ways of food’s preparation and a new type of dishes may be included in the day to day of every innovative chef. One of the most enjoyable challenges in the contemporary kitchen is to make foods “good for you” , good to eat .
The basics of nutrition
Nutrition is basically the study of how the body uses food. In other words, nutrition refer to a series of interrelated steps by which food is assimilated for maintenance, for growth, and for replacement of tissue.
Proteins, fats, carbohydrates, vitamins, minerals and water are the six basic nutrients. These compounds are the main reasons to maintain life. The body converts carbohydrates, proteins and fats into energy, in the form of heat, which it uses to carry out innumerable functions. That energy is measured in units known as calories. A calorie is the amount of heat necessary to raise the temperature of a gram of water 1 °C. Proteins and carbohydrates have 4 calories per gram; fat has 9 calories per gram.
Vitamins and minerals supply no energy but play specific roles in the body’s metabolism. Water, sometimes a forgotten nutrient, is essential for the body’s metabolic reactions to take place.
Healthy food: Nutritional cooking
Nutritional cooking is a way both of preparing foods and of combining various dishes to provide a nutritionally sound meal or overall diet. The goal is to produce foods that are attractive, tasty, and in conformance with a dietary guidelines.
Conserving nutrients is a benefit for the customer and a challenge for the chef. There is no reliance on cream and butter to add richness and savor, salt to provide flavor, or sugar to produce a dessert finale. There are no rich and elaborate sauces, stuffings, or fillings to hide behind. The flavor of the food must be its own appeal- enhanced by new techniques for cooking meats, fish, and vegetables, imaginative uses of unfamiliar grains and legumes, and substitution of pices and herbs for much or all of the salt.
The “Positive Nutrient Profile”
The best-quality nutrients should be providing by the foods as possible. Planning a healthy menu is one of the main tasks that a chef must do. Also, foods must be handled properly to assure the smallest possible nutrient loss. Therefore, the che will need to learn to recognize what is healthful in a cooking technique and where a less healthful technique might be successfully modified to achieve the desired result.
Nutritional cooking combines a basic knowledge of nutrition principles with the successful chef’s creative skills. More and more, it is becoming the mainstream of cooking. Patrons are increasingly well-educated about foods and a healthful diet, and there is a growing acceptance of foods that once might have been considered “weird” or “countercuture”.
Little difference exists between the aims of nutritional cooking and good cooking in general. Selecting the freshest products and preparing them in a way that further enhances the food should be the goal for any dish, no matter how it is labeled.