Nutrition for the culinary arts

著者

• Berkoff, Nancy

書誌事項

Nutrition for the culinary arts

Nancy Berkoff

Pearson Prentice Hall, c2005

注記

Includes index

内容説明・目次

内容説明

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.

目次

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.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA73208786
• ISBN:
  • 0130946281
• LCCN: 2003020977
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Upper Saddle River, N.J.
• ページ数/冊数: xvi, 377 p.
• 大きさ: 26 cm
• 分類:
  • LCC : RA776
  • DC22 : 613.2
• 件名:
  • LCSH : Nutrition
  • LCSH : Cookery
  • LCSH : Table setting and decoration