Nutrition & Foodservice Edge Magazine - May/June 2021 - 25
Whether these positive effects are due to the additional
glutamate, the increased calorie and nutrient uptake, or the
psychological boost from more pleasurable meals is unknown
(Minoru Kouzuki, 2018). All of these findings are positive, but
there are many studies out there, and I encourage you to do your
own analysis.
When cooking for a population restricted in their sodium
intake, a small amount of MSG can replace a larger amount
of salt and still achieve the same, if not better, flavor.
Unfortunately, the negative speculation surrounding it means
that most chefs hesitate to adopt it, or even buy products that
contain it. I suggest doing your own research and discussing
it with your dietitian before banning or adopting MSG in
your own operation. For those that decide on a more natural
approach, there is hope. Every living organism we eat contains
glutamate and its derivative molecules, usually bound up in the
proteins that comprise it. To release this glutamate in its free,
tastable form, foods often require low and slow cook times,
curing, or fermentation to denature the protein structures
within. Certain mushrooms, cured meats, aged cheeses, bone
CERTAIN MUSHROOMS, cured meats, aged
cheeses, bone broths, and many yeast extracts
can add natural umami to your dishes.
broths, and many yeast extracts can add natural umami to your
dishes. For a more detailed list of natural ingredients to tweak
your recipes, links are provided.
We have always craved and loved umami flavor, even before we
knew it existed. Now that it has a name, albeit a funny one,
we owe it to our residents to take advantage of this unique and
powerful taste that may promote improved intake. E
REFERENCES
*
Alibhai, S. M., Greenwood, C. E., & Payette, H. (2005). An approach
to the management of unintentional weight loss in elderly
people. Canadian Medical Association Journal, 172(6), 773-780.
Retrieved 12 20, 2020, from https://ncbi.nlm.nih.gov/pmc/articles/
pmc552892
*
Greta Magerowski, G. G.-N.-A. (2018). Neurocognitive effects
of umami: association with eating behavior and food choice.
Neuropsychopharmacology, 2009-2016.
*
Hisayuki Uneyama, M. K.-H. (2009). Contribution of umami taste
substances in human salivation during meal. The Journal of Medical
Investigation, 197-204.
*
Kunio Torii, H. U. (2013). Physiological roles of dietary glutamate
signaling via gut-brain axis due to efficient digestion and
absorption. Journal of Gastroenterology, 442-451.
*
Minoru Kouzuki, M. T. (2018). Effect of monosodium L-glutamate
(umami substance) on cognitive function in people with dementia.
European Journal of Clinical Nutrition, 266-275.
*
Takakazu Yagi. (2013). The Role of Zinc in the Treatment of Taste
Disorders. Recent Patents on Food, Nutrition & Agriculture, 44-51.
*
Takashi Sasano, S. S.-K. (2020, 3 20). Important role of umami
taste sensitivity in oral and overall health. Retrieved from PubMed.
gov: https://pubmed.ncbi.nlm.nih.gov/32216773/
*
Wells, J., & Dumbrell, A. C. (2006). Nutrition and aging:
assessment and treatment of compromised nutritional status in
frail elderly patients. Clinical Interventions in Aging, 1(1), 67-79.
Retrieved 12 20, 2020, from https://ncbi.nlm.nih.gov/pmc/articles/
pmc2682454
N U TR I TI O N & FO O DS E RV I C E EDGE | May-June 2021
25
https://ncbi.nlm.nih.gov/pmc/articles/pmc552892
https://ncbi.nlm.nih.gov/pmc/articles/pmc552892
http://www.HobartClean.com/AM16
https://pubmed.ncbi.nlm.nih.gov/32216773/
https://ncbi.nlm.nih.gov/pmc/articles/pmc2682454
https://ncbi.nlm.nih.gov/pmc/articles/pmc2682454
May June 2021
Table of Contents for the Digital Edition of May June 2021
Metabolism-Boosting Meals
Breaking Barriers: Culturally-Responsive Congregate Meals
Ethics: Let's Do it Right
Meet Your Incoming 2021-2022 Officers and Directors
Culinary Connection: Discovering Fermented Foods
Nutrition Connection: Nutrition & Brain Health: An In-Depth Look at Alzheimer's, Depression, and Anxiety
Culinary Connection: The Importance of Umami in Healthy Aging
Connect Corner
My Recipe for Success
Top 10 Ways to Use Chickpeas
Join Us at ACE
Message From the Chair
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
May June 2021 - Cover1
May June 2021 - Cover2
May June 2021 - 1
May June 2021 - 2
May June 2021 - 3
May June 2021 - 4
May June 2021 - Connect Corner
May June 2021 - My Recipe for Success
May June 2021 - Top 10 Ways to Use Chickpeas
May June 2021 - 8
May June 2021 - Join Us at ACE
May June 2021 - Culinary Connection: Discovering Fermented Foods
May June 2021 - 11
May June 2021 - 12
May June 2021 - 13
May June 2021 - Nutrition Connection: Nutrition & Brain Health: An In-Depth Look at Alzheimer's, Depression, and Anxiety
May June 2021 - 15
May June 2021 - 16
May June 2021 - 17
May June 2021 - 18
May June 2021 - 19
May June 2021 - 20
May June 2021 - 21
May June 2021 - Culinary Connection: The Importance of Umami in Healthy Aging
May June 2021 - 23
May June 2021 - 24
May June 2021 - 25
May June 2021 - 26
May June 2021 - 27
May June 2021 - Metabolism-Boosting Meals
May June 2021 - 29
May June 2021 - 30
May June 2021 - 31
May June 2021 - Breaking Barriers: Culturally-Responsive Congregate Meals
May June 2021 - 33
May June 2021 - 34
May June 2021 - 35
May June 2021 - Ethics: Let's Do it Right
May June 2021 - 37
May June 2021 - 38
May June 2021 - 39
May June 2021 - Message From the Chair
May June 2021 - 41
May June 2021 - 42
May June 2021 - What CDM, CFPP Means to Me
May June 2021 - Meet Your Incoming 2021-2022 Officers and Directors
May June 2021 - 45
May June 2021 - 46
May June 2021 - CDM, CFPP Spotlights
May June 2021 - 48
May June 2021 - Cover3
May June 2021 - Cover4
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