Description

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.

Key Features

  • Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International
  • Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST)
  • Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment
  • Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts
  • Includes photographs and recipes to enhance learning experience

Readership

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

Table of Contents

About the Author

Overview. The Nutrition, Food Science and Culinary Connection: Integrating Nutrition, Food Science and the Culinary Arts

Introduction

How to use this Book

Contents of this Book

Chapter Menus

Chapter Menu Features

Chapter 1. Nutrition Basics: What Is Inside Food, How It Functions and Healthy Guidelines: The Nutrients in Foods and Beverages in Healthy Cooking and Baking

Objectives

Introduction: Digesting the Science of Nutrition

Main Courses

Serve it Forth

What’s Cooking?

Over Easy

Check Please

Hungry for More?

Take Away

References

Chapter 2. Food Science Basics: Healthy Cooking and Baking Demystified: The Science behind Healthy Foods, Cooking and Baking

Objectives

Introduction: the Science Behind Food and Cooking

Main Courses

Serve it Forth

What’s cooking?

Hungry for More?

Take Away

References

Chapter 3. Culinary Arts Basics: Healthy Cooking Fundamentals: The Culinary Competencies of Healthy Food Selection, Preparation and Food Service

Objectives

Introduction: Healthy Choices in Foods and Food Service

Main Courses

Serve it Forth

What’s Cooking?

Over Easy

Check Please

Hungry for More?

Take Away

References

Chapter 4. Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health: Healthy Carbohydrate Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts

Objectives

Introduction: Carbohydrates

Main Courses

Serve it Forth

What’s Cooking?

Over Easy

Check Please

Essay Question

Hungry for More?

Take Away

References

Chapter 5. Protein Basics: Animal and Vegetable Proteins in Food and Health: Healthy Protein

Details

No. of pages:
660
Language:
English
Copyright:
© 2014
Published:
Imprint:
Academic Press
Print ISBN:
9780123918826
Electronic ISBN:
9780123918833

About the author

Jacqueline Marcus

Jacqueline B. Marcus, MS, RD, LD, CNS, FADA is President/Owner of Jacqueline B. Marcus & Associates, a multi-service food and nutrition consulting firm in Northfield, Illinois, USA. She holds a Bachelor of Science degree in Family, Consumer, and Nutrition Sciences, and a Master of Science degree in Food and Nutrition from Northern Illinois University.

Awards

4th IUFoST Global Food Industry Awards (2014): Honourable Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST)
Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International

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