Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Culinary Nutrition
The Science and Practice of Healthy Cooking
Explore the science of nutritionally sound recipe preparation with this illustrated textbook for students in Nutrition and Culinology. Instructors and Students! Click on the Resources tab to access online materials for the book.
Jacqueline B. Marcus (Author)
9780123918826
Hardback, published 24 April 2013
660 pages, Color insert illustrates included recipes
27.6 x 21.5 x 4 cm, 1.78 kg
"Here she presents a textbook for culinary students connecting the science of nutrition with the processes of creating menus, cooking meals, or designing commercial food products. Among the topics are healthy cooking and baking demystified, carbohydrate basics, fats and oils in foods and health, healthfully meeting fluid needs, weight management, and life cycle nutrition." --Reference and Research Book News, August 2013
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.
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
Subject Areas: Food & beverage technology [TDCT], Dietetics & nutrition [MBNH3]
