Culinary Nutrition book cover

Culinary Nutrition

The Science and Practice of Healthy Cooking

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to connect food science, nutrition and culinology. The book uses 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 the basics of proteins, carbohydrates, and lipids, issues of diet and disease, including weight management, and food production and preparation topics.

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, 660 Pages

Published: March 2013

Imprint: Academic Press

ISBN: 978-0-12-391882-6

Reviews

  • "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


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 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

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