Culinary Nutrition
Academic Press Inc (Verlag)
978-0-12-391882-6 (ISBN)
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Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products.
With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations.
This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.
Jacqueline B. Marcus is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Highland Park, Illinois, United States. She holds a Bachelor of Science degree in family, consumer and nutrition sciences and a master-of-science degree in food and nutrition from Northern Illinois University and is the recipient of Outstanding Alumni Award from NIU the Medallion Award from the Academy of Nutrition and Dietetics.
Chapter 1 - Nutrition Basics: What's Inside Food, How it Functions and Healthy Guidelines
Chapter 2 - Food Science Basics: Healthy Cooking and Baking Demystified
Chapter 3 – Culinary Arts Basics: Healthy Cooking Fundamentals
Chapter 4 – Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health
Chapter 5 – Protein Basics: Animal and Vegetable Proteins in Foods and Health
Chapter 6 – Lipid Basics: Fats and Oils in Foods and Health
Chapter 7 – Vitamin and Mineral Basics: The ABC’s of Healthy Foods and Beverages
Chapter 8 – Fluid Basics: Healthfully Meeting Fluid Needs
Chapter 9 – Diet and Disease: Healthy Choices for Disease Prevention and Diet Management
Chapter 10 – Weight Management: Finding the Healthy Balance
Chapter 11 – Lifecycle Nutrition: Healthful Eating Throughout the Ages
Chapter 12 – Global Food and Nutrition: World Food, Health and the Environment
| Erscheint lt. Verlag | 24.4.2013 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 216 x 276 mm |
| Gewicht | 1780 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Studium ► 1. Studienabschnitt (Vorklinik) ► Physiologie | |
| Technik | |
| ISBN-10 | 0-12-391882-0 / 0123918820 |
| ISBN-13 | 978-0-12-391882-6 / 9780123918826 |
| Zustand | Neuware |
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