Nutrition for Foodservice and Culinary Professionals, Student Study Guide
John Wiley & Sons Inc (Verlag)
978-1-119-27177-2 (ISBN)
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Nutrition for Foodservice and Culinary Professionals, 9th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customer’s critical questions and dietary needs. The Ninth Edition includes a discussion of the 2015 Dietary Guidelines for Americans and key updated content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference. This edition is updated and revised to reflect the 2015 Dietary Guidelines for Americans.
Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.
PREFACE WHAT'S NEW FOR THE NINTH EDITION
ORGANIZATION
LEARNING TOOLS
MEDIA AND SUPPLEMENTS
SUPPLEMENTARY MATERIALS
ACKNOWLEDGMENTS
1 INTRODUCTION TO NUTRITION
INTRODUCTION
WHY IS NUTRITION IMPORTANT AND WHAT IS A HEALTHY DIET?
NUTRITION AND FOOD TERMS TO KNOW
WHY DO YOU EAT THE FOODS YOU DO?
KCALORIES AND NUTRIENTS
WHAT HAPPENS WHEN YOU EAT?
SUSTAINABLE FOOD SYSTEMS
FINDING RELIABLE NUTRITION AND HEALTH INFORMATION
SUMMARY
CHECK‐OUT QUIZ
2 USING FOOD GUIDES, DIETARY RECOMMENDATIONS, AND NUTRITION LABELS TO PLAN MENUS
INTRODUCTION
MYPLATE
2015–2020 DIETARY GUIDELINES
NUTRITION LABELS ON PACKAGED GOODS AND RESTAURANT MENUS
PLANNING MENUS USING MYPLATE AND THE DIETARY GUIDELINES FOR AMERICANS
SUMMARY
CHECK‐OUT QUIZ
3 CARBOHYDRATES
INTRODUCTION
SUGARS
STARCHES AND FIBERS
WHOLE GRAINS
CARBOHYDRATES IN THE BODY AND CHOOSING HEALTHY CARBOHYDRATES
CULINARY FOCUS: WHOLE GRAINS AND LEGUMES
SUMMARY
CHECK‐OUT QUIZ
4 FAT
INTRODUCTION
FATS IN FOODS
FATTY ACIDS
ESSENTIAL FATTY ACIDS, OMEGA‐3 FATTY ACIDS, AND CHOLESTEROL
FATS IN THE BODY
DIETARY RECOMMENDATIONS
CULINARY FOCUS: DAIRY AND EGGS
SUMMARY
CHECK‐OUT QUIZ
5 PROTEIN
INTRODUCTION
PROTEIN IN FOOD
PROTEIN IN THE BODY
VEGETARIAN EATING
DIETARY RECOMMENDATIONS FOR PROTEIN
CULINARY FOCUS: MEAT, POULTRY, AND FISH
SUMMARY
CHECK‐OUT QUIZ
6 VITAMINS
INTRODUCTION
BASICS OF VITAMINS
VITAMIN A
VITAMIN D
VITAMIN E
VITAMIN C
THIAMIN, RIBOFLAVIN, AND NIACIN
VITAMIN B6
FOLATE AND VITAMIN B12
DIETARY SUPPLEMENTS
CULINARY FOCUS: FRUITS AND VEGETABLES
SUMMARY
CHECK‐OUT QUIZ
7 WATER AND MINERALS
INTRODUCTION
WATER
BEVERAGES AND CAFFEINE
BASICS OF MINERALS
CALCIUM AND PHOSPHORUS
MAGNESIUM
SODIUM
POTASSIUM
IRON
ZINC AND IODINE
CULINARY FOCUS: NUTS AND SEEDS
SUMMARY
CHECK‐OUT QUIZ
8 BUILDING FLAVOR AND BALANCED BAKING
INTRODUCTION
INGREDIENTS
PREPARATION TECHNIQUES
COOKING METHODS
PUTTING IT ALL TOGETHER
BALANCED BAKING
SUMMARY
CHECK‐OUT QUIZ
9 RECIPE MAKEOVERS INTRODUCTION
BASICS FOR MODIFYING RECIPES
APPETIZERS AND ENTRÉES
SAUCES AND DRESSINGS
DESSERTS
GLUTEN-FREE BAKING
SUMMARY
CHECK‐OUT QUIZ
10 BALANCED MENUS
INTRODUCTION
BALANCED MENU BASICS
APPETIZERS, SOUPS, AND SALADS
ENTRÉES, SAUCES, AND SIDE DISHES
DESSERTS, BREAKFAST, AND BREAKS
PRESENTATION
SUMMARY
CHECK‐OUT QUIZ
11 HANDLING CUSTOMERS' SPECIAL NUTRITION REQUESTS
INTRODUCTION
LOW KCALORIE OR LOW SATURATED FAT REQUESTS
LOW SUGAR OR LOW SODIUM REQUESTS
FOOD ALLERGIES
GLUTEN FREE
LOW LACTOSE OR VEGETARIAN REQUESTS
SUMMARY
CHECK‐OUT QUIZ
12 WEIGHT MANAGEMENT
INTRODUCTION
BASICS OF WEIGHT MANAGEMENT
HOW TO LOSE WEIGHT
WEIGHT‐LOSS MYTHS
SUMMARY
CHECK‐OUT QUIZ
13 NUTRITION FOR ALL AGES
INTRODUCTION
NUTRITION AND MENU PLANNING FOR CHILDREN
NUTRITION AND MENU PLANNING FOR ADOLESCENTS
FIGHTING CHILDHOOD OBESITY
NUTRITION AND MENU PLANNING FOR OLDER ADULTS
EATING DISORDERS
NUTRITION AND MENU PLANNING FOR THE ATHLETE
SUMMARY
CHECK‐OUT QUIZ
APPENDIX A SERVING SIZES FOR MYPLATE FOOD GROUPS AND HOW TO COUNT OILS AND EMPTY KCALORIES
APPENDIX B DIETARY REFERENCE INTAKES
APPENDIX C ANSWERS TO ODD-NUMBERED QUESTIONS IN CHECK-OUT QUIZZES
GLOSSARY
INDEX
| Erscheinungsdatum | 07.09.2016 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 213 x 272 mm |
| Gewicht | 454 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-119-27177-0 / 1119271770 |
| ISBN-13 | 978-1-119-27177-2 / 9781119271772 |
| Zustand | Neuware |
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