Nutrition for the culinary arts
Author(s)
Bibliographic Information
Nutrition for the culinary arts
Pearson Prentice Hall, c2005
Available at 2 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes index
Description and Table of Contents
Description
For courses in Nutrition and Culinary Arts.
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.
Table of 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.
by "Nielsen BookData"