ManageFirst

Nutrition with Pencil/Paper Exam

. . National Restaurant Association (Autor)

Buch | Softcover

240 Seiten

2006
Pearson (Verlag)
978-0-13-228386-1 (ISBN)

Infos

Appropriate for Culinary Nutrition courses within Culinary Arts and Hospitality Management departments.

 

NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles. 

 

Contents Include:



Test taking strategies
Practice exam questions written to the NRAEF test item writing guidelines
Explanations for answers with remediation to the competency guides
Glossary of key terms  

A brief competency guide which is focused on Culinary Nutrition.  Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.

 

Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF).   This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success.   This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate.  Students earn a certification for each exam passed.  The topics and exams are aligned to typical on-campus courses.

 

This competency guide includes a PENCIL/PAPER version of the examination sheet.   NRAEF ManageFirst: Nutrition w/ On-line Testing Access Code Card is also available.

 

For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst

 

If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email [e-mail] so we can have someone from our business and industry group contact you directly.

Inhalt

Chapter 1      Nutritional Cooking – Art and Science

 

·         What is Nutrition?

·         How We Got to This Point

·         Achieving Nutritious Food Choices

·         Markets for Nutritious Cooking Skills and Knowledge

·         Applying Nutrition Principles to Cooking Is Both Art and Science

 

Chapter 2    The Basic Nutrients – Their Importance in Health

 

·         Healthy Body Weight

·         Nutrients–Substances That Nourish the Body

·         Carbohydrate, Protein, and Lipid

·         Vitamins and Minerals–The Regulators

·         Water–The Most Important Nutrient

·         Nutritional Value of Food

·         Digestion, Absorption, and Transport of Nutrients

 

Chapter 3      Understanding Nutritional Guidelines and Labeling

 

·         A Healthy Diet

·         Dietary Reference Intakes

·         Dietary Guidelines for Americans 2005

·         MyPyramid

·         Nutrition LabelingImplementation and Interpretation

 

Chapter 4      Carbohydrates

 

·         Carbohydrate Basics

·         Simple Carbohydrates: The Sugars

·         Complex Carbohydrates: Polysaccharides

·         Dietary Fiber

·         Digestion, Absorption, and Metabolism of Carbohydrates

·         Carbohydrates and Health Problems

 

Chapter 5      Proteins

 

·         Protein Basics

·         Proteins and Nutrition

·         Nutritional Properties of Proteins

·         Protein Changes during Cooking

·         Excessive and Insufficient Protein in the Diet

·         Dietary Requirements for Protein

 

Chapter 6      Lipids

 

·         Lipids: Structure and Function

·         The Role of Lipids in the Body

·         Cooking with Fats and Oils

·         Dietary Intakes of Lipids

·         Lipid Digestion and Absorption

·         Lipids and Health

 

Chapter 7      Vitamins, Minerals, and Water

 

·         What Are Vitamins and Minerals?

·         Vitamins in the Diet

·         Minerals in the Diet

·         Retaining Vitamins and Minerals When Cooking

·         Supplementation of Vitamins and Minerals

·         Water in the Diet

 

Chapter 8      Food with Nutritional Appeal

 

·         Growing Nutritious Food

·         Harvesting, Transporting, and Processing Nutritious Food

·         Receiving, Storing, and Preparing Nutritious Food

·         Cooking Nutritious Food

 

Chapter 9      Cooking and Eating More Healthfully

 

·         How People Taste Food

·         Cooking More Healthfully

·         Adapting Recipes for Good Nutrition

 

Chapter 10   Eating in the United States

 

·         A Healthy Diet

·         The American Diet

·         Special Diets

·         Popular Fad Diets

·         Herbs and Herbal Supplements

·         Relationship of Diet and Exercise

·         Weight-Loss Diets

·         Health Risks of American Diets

·         Food Additives–Their Role and Impact

·        Allergens in Food Items

 

Field Project

 

Index

Produkt-Details

• Erscheint lt. Verlag: 23.11.2006
• Sprache: englisch
• Maße: 277 x 221 mm
• Gewicht: 678 g
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Themenwelt: Schulbuch / Wörterbuch
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• ISBN-10: 0-13-228386-7 / 0132283867
• ISBN-13: 978-0-13-228386-1 / 9780132283861
• Zustand: Neuware