Nutrition for the Culinary Arts
For courses in Nutrition and Culinary Arts. Combining the science of nutrition with the art of culinary professions, this text provides a balanced overview of culinary nutrition. It contains the needed background for the design of healthy menus and recipes, the marketing of healthy food programs, and the training of food-service staff in healthy preparation and service techniques.
- Paperback | 400 pages
- 203.2 x 254 x 22.9mm | 1,043.27g
- 06 Jan 2004
- Pearson Education (US)
- Upper Saddle River, NJ, United States
Back cover copy
The consummate culinarian needs to understand the interplay of nutrition and culinary preparation. The science and art of the nutrition and culinary professions are combined for the reader in "Nutrition for the Culinary Arts." Food is an integral part of the culinary and nutrition professions. "Nutrition for the Culinary Arts" shows how the foods we eat contribute to our health and to the enjoyment of our lives. It's the perfect combination of vitamins and veloute. "Features include: "Nutrition topics as applied to culinary artsUp-to-date sources and references for sophisticated and healthy menu planningHealthy techniques for food preparationA look at industry innovations in nutritionAnalysis of current health trends
Table of contents
1. Introducing Nutrition. 2.Thinking Nutrition. 3. The First and Last Anatomy Lesson. 4. Carbohydrates. 5. Fats. 6. Protein. 7. Vitamins, Minerals, and Water. 8. Nutrition and Activity. 9. Food Safety. 10. Ethnic Cuisine. 11. Putting It All Together: Healthy Menu Planning. Appendix 1. RDA and RDIs. Appendix 2. BMI Height/Weight Chart. Appendix 3. Exchange Lists for Meal Planning. Index.