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.

Features:

• Provides a practical, well-balanced perspective
• Up-to-date sources and references for sophisticated and healthy menu planning
• Coverage of topical culinary nutrition subjects
• Healthy techniques for food preparation
• Chapter Overviews and Objectives
• Critical application exercises and questions
• Margin notes and sidebars
• A multi-disciplinary approach—Touches aspects of biology, chemistry, physiology, and psychology

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

click here to see books • videos • cd-roms of related interest