Basic Nutrition Concepts

Nutrition
(also called nourishment or aliment) is the provision, to cells and organisms, of the materials
necessary (in the form of food) to support life.
or
The study of nutrients in food, how the body uses nutrients, and the relationship between diet,
health and disease.
or
Nutrition is the science that deals with all the various factors of which food is composed and the
way in which proper nourishment is brought about.
In hospitals, nutrition may refer to the food requirements of patients, including nutritional
solutions delivered via an IV (intravenous) or IG (intragastric) tube.
Dietetics
The interpretation and communication of the science of nutrition so that people can make
practical choices about food and lifestyle, in both health and disease.
Nutritionist
A nutritionist focuses firstly on food, and then looks at its effects on people.
Dietitian
A dietitian looks at the human, and then how that human’s health is influenced by food.

4 Major Differences Between a Dietitian and a Nutritionist

Foods
The products derived from plants or animals that can be taken into the body to yield energy and
nutrients for the maintenance of life and the growth and repair of tissues.
Diet
The foods and beverages a person eats and drinks.
Energy
The capacity to do work. The energy in food is chemical energy. The body can convert this
chemical energy to mechanical, electrical, or heat energy.
Nutrients
The chemical substances obtained from food and used in the body to provide energy, structural
materials, and regulating agents to support growth, maintenance, and repair of the body’s
tissues. Nutrients may also reduce the risk of some diseases.
Classes of Nutrients
There are six classes of nutrients:
Carbohydrates, Lipids (fats), Proteins, Vitamins, Minerals, Water
CARBOHYDRATES
- A large class of nutrients, including sugars, starch, and fibers, that function as the body’s primary
source of energy.
- Sugar is most familiar in its refined forms, such as table sugar and high-fructose corn syrup, which are
used in soft drinks, cookies, cakes, candies, jams, jellies, and other sweetened foods. Sugar is also
present naturally in fruits and milk.
- Starch is found in breads, breakfast cereals, potatoes, and beans.
- Fiber can’t be broken down or digested in the body, and so it is excreted. It therefore does not provide
energy for the body.
Advantage of Fiber
- Fiber does a number of good things in the body, such as improve the health of the digestive tract. Good
sources of fiber include legumes (dried beans and peas), fruits, vegetables, whole-grain foods such as
whole-wheat bread and cereal, nuts, and seeds.

LIPIDS
- A group of fatty substances, including triglycerides and cholesterol, that are soluble in fat, not water,
and that provide a rich source of energy and structure to cells.
- The most familiar lipids are fats and oils, which are found in butter, margarine, vegetable oils,
mayonnaise.
- Lipids are also found in the fatty streaks in meat, the fat under the skin of poultry, the fat in milk and
cheese (except fat-free milk and products made with it), baked goods such as cakes, fried foods, nuts,
and many processed foods, such as canned soups and frozen dinners.
- Most breads, cereals, pasta, fruits, and vegetables have little or no fat.
- Triglycerides are the major form of lipids. They provide energy for the body as well as a way to store
energy as fat.

PROTEIN
- Major structural component of the body’s cells that is made of nitrogen-containing amino acids
assembled in chains, particularly rich in animal foods.
- Protein regulates body processes and can be burned to provide energy as well.
- Protein is present in significant amounts in foods from animal sources, such as beef, pork, chicken, fish,
eggs, milk, and cheese.
- Protein appears in plant foods, such as grains, beans, and vegetables, in smaller quantities.
- Fruits contain only very small amounts of protein.
VITAMINS
- Noncaloric, organic nutrients found in a wide variety of foods that are essential in small quantities to
regulate body processes, maintain the body, and allow growth and reproduction.
- There are 13 different vitamins in food.
- Instead of being burned to provide energy for the body, vitamins work as helpers. They assist in the
processes of the body that keep you healthy.
- For example, vitamin A is needed by the eyes for vision in dim light.
- Vitamins are found in fruits, vegetables, grains, meat, dairy products and other foods.
- Unlike other nutrients, many vitamins are susceptible to being destroyed by heat, light, and other agents.

MINERALS
- Noncaloric, inorganic chemical substances found in a wide variety of foods; needed to regulate body
processes, maintain the body, and allow growth and reproduction.
- They are also required by the body in small amounts and do not provide energy.
- Like vitamins, they work as helpers in the body and are found in a variety of foods.
- Some minerals, such as calcium and phosphorus, become part of the body’s structure by building bones
and teeth.
- Unlike vitamins, minerals are indestructible and inorganic.

WATER
- Water plays a vital role in all bodily processes and makes up just over half the body’s weight.
- It supplies the medium in which various chemical changes of the body occur and aids digestion and
absorption, circulation, and lubrication of body joints.
- For example, as a major component of blood, water helps deliver nutrients to body cells and removes
waste to the kidneys for excretion.
- Water is the most plentiful nutrient in the body, accounting for about 60 percent of your body weight.
- Experts rank water second only to oxygen as essential to life.
- In short without water there is no life.

TLE
ROOM ATTENDANT SERVICING
Hygiene and Sanitation
As a Room Service Attendant, you should observe proper hygiene and sanitation at all times. Here is a
sample checklist to guide you before going to work.
1.) Have I taken a bath?
Take a warm, cleansing bath daily and don’t forget to use deodorant. Also, make sure to change your
undergarments frequently.
2.) Is my hair well-combed?
Your hair must not distract you from what you are doing. It must be clean and free from dandruff. It
should also be odorless and glossy in appearance. As a standard part of the uniform, make sure to use hair
nets.
3.) Am I wearing the proper jewelry?
Only wear jewelry such as wrist watch, engagement or wedding ring. Do not wear bracelets, necklace and
dangling earrings. Remember, you need to look clean and presentable so avoid wearing fancy jewelry.
4.) Have I cleaned my ears?
Always keep your ears clean before starting your work. As for your earrings, avoid dangling ones.
5.) Have I brushed my teeth?
As a room service attendant, you talk and
communicate with people. Make sure to always smile. Brush your teeth at least twice a day to maintain a
good breath. If you have some dentures, wear it while on duty.
6.) Have I applied light make up?
Apply cosmetics neatly and moderately, this will help you lighten up your face to look more presentable.
But make sure to never put on clown make up.
7.) Have I washed my hands and clipped my nails?
Your hand is your main tool in serving so always make sure that it is clean. Make sure to wash your hands
frequently. Your nails must be well trimmed and without polish.
TAKING AN ORDER
Your work station
As a Room Service Attendant, you will be working at your work station in handling guest orders so make
sure to be familiar with the common equipment. Also, you will not be the only one to utilize these
equipment so handle them with care. Here are the common items that you will use:
TELEPHONE
This will be your main equipment in communicating with the guest. As soon as you enter the work
station, check the phone if it is working properly.
CALENDAR
Know the date. Your orders are not always delivered on the current day, there are cases when some guest
orders in advance and asks for it to be delivered on a specific time and date.
CLOCK
As a room service attendant, you should highly value the time of the guest. As soon as you are on duty,
always be aware of the current time. Avoid late delivery of food to the guests.
Materials needed before the guest calls
In taking the call, you first need to prepare the materials stated below. Make sure that you also have these
at your work station.
Pen or Pencil
You can’t memorize everything. You are dealing with a lot of information daily, so make sure to have a
pen or a pencil to take down all the information you can have.
Order Slip
Be familiar with the order slip. This is the main item you will be using to get the orders from the guest.
You will also be communicating the orders to the kitchen and cashier so make sure that you have an order
slip in your work station.
Menu
Familiarize yourself with the menu and always have one in your work station so that when a customer
orders, you can refer to the menu for the details.
ROOM ATTENDANT SERVICING PROCEDURE
A. Taking Room Service Orders Thru Telephone
1.) Greeting the guest, introducing self
2.) Asking guest’s name and room number
3.) Repeating guest’s name and room number
4.) Taking orders
5.) Suggesting and repeating orders
6.) Repeat orders
7.) Asking mode of payments (for cash, ask guest how much for preparing change)
8.) Asking time of delivery
9.) Asking for additional orders, confirming time of delivery
10.) Telling guest to call at service department for additional orders.
11.) Wishing the guests a nice day.
B. Catering Room Service Orders
1.) Knocking the door, saying Room Service
2.) Greeting and introducing self to guest
3.) Asking where to put the orders
4.) Asking if table be set-up
5.) Offering extra service like opening curtains, TV, etc.
6.) Asking guest if she/he needs other services
7.) Presenting the bill
8.) Confirming amount
9.) Asking time of collecting soiled dishes
10.) Confirming time to collect soiled dishes
11.) Thanking guest and telling to enjoy meal.

C. Collecting Soiled Dishes

1.) Knocking on the door 3 times
2.) Greeting the guest and introducing self
3.) Asking the guest about the meal
4.) Offering amenities to guest. Telling to call the front office for more information.
5.) Thanking the guest.