Cookery Nutritional Value of the Dishes

Question: Discuss about the Cookery and Nutritional Value of the Dishes. Answer: Nutritional Value The nutritional value of the dishes are explained below- Appetizers- The chicken appetizer items contain fair proportion of calories as well as total fats. The percentage of saturated fats is less as compared to polyunsaturated fats and monounsaturated fats. They also contain minimal traces of vitamins. They have average nutritional value. Soups- It has low concentration of saturated fats and low concentration of cholesterol. It is an excellent source of Selenium, Copper, Potassium and Vitamin C. Tofu- It is an excellent source of Calcium and an excellent source of Copper, Manganese, protein, selenium and phosphorous. Salad- It is the most healthy food option. The green leafy vegetable has high nutritional value. They are high in fibers and possess high amount of vitamins. Fried Rice and noodles- There is high calorie content in fried rice and noodles. It has a high concentration of total fats. Chicken-It is a good source of selenium, protein, niacin, protein, vitamin and phosphorous. Fried chicken- It contains high concentration of cholesterol, calories and fats. Curries- It has blends of healing, antiseptic and preservative characteristics. Stir fry- It affects the nutritional value of the vegetables. The addition of oil increases the fat content. The food retains more amount of anti oxidants. Pork- It has high vitamin content and helps the individual to keep his organs healthy. It has high source of proteins. Beef- This food item is low in sodium and an excellent source of vitamin c, protein, phosphorous, iron, selenium and copper. Seafood- This food is excellent source of protein. It promotes good health as it is low in cholesterol and sodium. Chef recommendation- This varies from one restaurant to others. Grill- The grilled food gives unique flavor to the foods and is a healthier food option. Dessert- This is a food that is high in sweet content and is a favorite food after the meal. Compatibility with dietary requirements The compatibility of the food items with the dietary needs are discussed as follows- Appetizers- It has low saturated fats. It also contains a moderate degree of sodium and potassium. It is provides high energy. Soups- It contains high concentration of sodium. It has good nutritional requirements and low fat. Tofu- It has high concentration of proteins and contains low cholesterol. It is a part of vegetarian diet. Salad- It has low fat, low cholesterol and portion size is moderate. Fried Rice and noodles- It has high carbohydrate, high energy and are often categorized under food restrictions. Chicken- It has modified sodium or potassium concentration, good nutritional requirements and is classified under food preferences. Fried chicken- It has high carbohydrate, low protein and under food restrictions. Curries- It is suitable for modified texture diet. It is low fat and contains low gluten. Stir fry- It is gluten free, low cholesterol and high energy food. Pork- It has low fat, high protein and high fiber content. Beef- It has high protein, low fat and provides high energy Sea Food- It is gluten free food with low fat and high protein. Chef recommendation- Depending on the items, these can be low protein, high carbohydrates and high energy foods. Grill- It has low fat, high protein and under the list of food preferences. Dessert-It has high carbohydrate and diabetic in nature. It is usually under food restrictions. Sometimes, it may be allowed by the dieticians. Recommendations The menu should accommodate more healthy food options. The pork and beef should be cooked in minimal oil. This would lead to low cholesterol of the people who are eating them. The fried chicken should be replaced with ordinary chicken. This would decrease the risk of diabetes and possible heart diseases in the customers. The fried rice should be cooked in a healthy manner so that it becomes a low fat food alternative. Impact of the change There would be certain changes in terms of the procurement of the raw materials, cooking process and the associated costs involved- Ingredients- There should be healthy raw materials for preparing the dishes. There should be increased use of olive oil, which has properties for reducing the incidences of cardiovascular diseases (Boskou, 2015). There should be increased procurement of green leafy vegetables. Cooking process- The method of frying foods should be avoided and healthier options should be opted like roasting, baking, grilling, steaming and others (Li et al., 2013). Cost- The adoption of healthy food ingredients and healthy cooking processes may increase the cost of the production. References Boskou, D. (Ed.). (2015).Olive oil: chemistry and technology. Elsevier. Li, W., Andersen, V. A., Kane, K. J., Svencer, S., Andrews, B., Wedick, N. M., ... Olendzki, B. C. (2013). Evaluation of Restaurant Menus to Determine the Availability of Healthy Food Options and Guide Community Transformation Grant Activities in Massachusetts.