Culinary Nutrition

  • ID: 2252790
  • Book
  • 660 Pages
  • Elsevier Science and Technology
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Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook 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.

With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations.

This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.

  • Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International
  • Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST)
  • Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment
  • Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts
  • Includes photographs and recipes to enhance learning experience

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

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Chapter 1
Nutrition Basics: What's Inside Food, How it Functions and Healthy Guidelines

Chapter 2
Food Science Basics: Healthy Cooking and Baking Demystified

Chapter 3
Culinary Arts Basics: Healthy Cooking Fundamentals

Chapter 4
Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health

Chapter 5
Protein Basics: Animal and Vegetable Proteins in Foods and Health

Chapter 6
Lipid Basics: Fats and Oils in Foods and Health

Chapter 7
Vitamin and Mineral Basics: The ABC's of Healthy Foods and Beverages

Chapter 8
Fluid Basics: Healthfully Meeting Fluid Needs

Chapter 9
Diet and Disease: Healthy Choices for Disease Prevention and Diet Management  

Chapter 10
Weight Management: Finding the Healthy Balance

Chapter 11
Lifecycle Nutrition: Healthful Eating Throughout the Ages

Chapter 12
Global Food and Nutrition: World Food, Health and the Environment

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Marcus, Jacqueline B.
Jacqueline B. Marcus, MS, RD, LD, CNS, FADA is President/Owner of Jacqueline B. Marcus & Associates, a multi-service food and nutrition consulting firm in Northfield, Illinois, USA. 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.
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