Culinary Nutrition

NOTE EDITORE

Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health, and enjoyment. The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products.The book includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced. The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more.

SOMMARIO

1. Nutrition Basics2. Food Science Basics3. Culinary Arts Basics4. Carbohydrate Basics5. Protein Basics6. Lipid Basics7. Vitamin and Mineral Basics8. Fluid Basics9. Diet and Disease10. Weight Management11. Life Cycle Nutrition12. Global Food and Nutrition

AUTORE

Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Lake Forest, Illinois, United States. She holds a Bachelor of Science degree in family, consumer and nutrition sciences and a master-of-science degree in food and nutrition from Northern Illinois University, and is the recipient of the Outstanding Alumni Award from NIU and the Medallion Award from the Academy of Nutrition and Dietetics.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9780443160042
• Dimensioni: 216 x 49 x 275 mm
• Formato: Brossura
• Pagine Arabe: 880