Nutrition for foodservice and culinary professionals
著者
書誌事項
Nutrition for foodservice and culinary professionals
J. Wiley, c2004
5th ed
- タイトル別名
-
Nutrition for foodservice & culinary professionals
大学図書館所蔵 全3件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references (p. 617-624) and index
内容説明・目次
内容説明
Definitive, up-to-date coverage of nutrition "Nutrition for Foodservice and Culinary Professionals" is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."
This new edition of "Nutrition for Foodservice and Culinary Professionals" features: new Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals; more "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus; the Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines; the 2002 American Cancer Society nutrition guidelines; up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery; and updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities. "Nutrition for Foodservice and Culinary Professionals" is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.
目次
Preface. PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS. Introduction to Nutrition. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus. Carbohydrates. Lipids: Fats and Oils. Protein. Vitamins. Water and Minerals. PART TWO: DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS. Developing Healthy Menus and Recipes. Marketing Healthy Menu Options. Light Beverages and Foods for the Beverage Operation. PART THREE: NUTRITION'S RELATIONSHIP TO HEALTH AND LIFE SPAN. Nutrition and Health. Weight Management and Exercise. Nutrition Over the Life Cycle. Appendix A: Nutritive Value of Foods. Appendix B: Dietary Reference Intakes. Appendix C: Expanded List of Serving Sizes for Food Guide Pyramid. Appendix D: Growth Charts. Appendix E: Answers to Check--Out Quizzes. Glossary. Selected References. Index.
「Nielsen BookData」 より