Nutrition for foodservice and culinary professionals
Author(s)
Bibliographic Information
Nutrition for foodservice and culinary professionals
J. Wiley, c2004
5th ed
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Nutrition for foodservice & culinary professionals
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Note
Includes bibliographical references (p. 617-624) and index
Description and Table of Contents
Description
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.
Table of Contents
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.
by "Nielsen BookData"