11 Culinary Nutrition

There are six categories of nutrients: carbohydrates, proteins, fats, vitamins, minerals, and water. All are essential to the body in different ways. Foodservice operations have many options to offer healthful meals, such as cooking with less saturated fat. Age, activity level, lifestyle, and health can all affect a person’s dietary needs. Foodservice operations can try to accommodate different dietary needs through a variety of healthful foods on their menus. How foods are prepared, cooked, and stored affects nutritional content.


  • pdf version of Unit 4, Chapter 11
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 5:19 AM
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    Tony Ferguson,
    Sep 4, 2011, 5:19 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 5:19 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 5:19 AM
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