Culinary Nutrition
The Science and Practice of Healthy Cooking
By- Jacqueline Marcus, President/Owner of Jacqueline B. Marcus & Associates, Highland Park, IL, USA
The first textbook specifically written to bridge the relationship between food science, nutrition and culinology, Culinary Nutrition: The Science and Practice of Healthy Cooking 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, how foods are produced and explores alternative production methods, and the impact of preparation on both the nutritional value of a food and it's consumer acceptability.
Audience
Undergraduate students in Culinary Nutrition, Nutrition Science, Food Science and Nutrition, and Culinary Arts courses. Professional food scientists and research chefs in product development, and professional chefs
Hardbound, 656 Pages
Published: February 2013
Imprint: Academic Press
ISBN: 978-0-12-391882-6
Contents
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 HealthChapter 5 - Protein Basics: Animal and Vegetable Proteins in Foods and HealthChapter 6 - Lipid Basics: Fats and Oils in Foods and HealthChapter 7 - Vitamin and Mineral Basics: The ABCs of Healthy Foods and Beverages
Chapter 8 - Fluid Basics: Healthfully Meeting Fluid NeedsChapter 9 - Diet and Disease: Healthy Choices for Disease Prevention and Diet Management
Chapter 10 - Weight Management: Finding the Healthy BalanceChapter 11 - Lifecycle Nutrition: Healthful Eating Throughout the Ages
Chapter 12 - Global Food and Nutrition: World Food, Health and the Environment
