Culinary Nutrition: The Science and Practice of Healthy Cooking - Tapa dura

Acerca del autor

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.

De la contraportada

Culinary Nutrition: The Science and Practice of Healthy Cooking

Jacqueline B. Marcus, MS, RD, LD, CNS, FADA

Carol Lewis, RN, Health and wellness coach

Today, cooking and baking must deliver more than nourishment. These basic skills must appeal to all the senses and behaviours in an integrated manner. To teach nutrition, food science and the culinary arts independently provides an incomplete experience.

The first textbook specifically written to bridge the relationship among nutrition, food science and the culinary arts, Culinary Nutrition: The Science and Practice of Healthy Cooking uses an integrated format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainable, health-beneficial and taste-desirable foods and beverages and to bring this exciting approach to nourishment to life.

With pedagogical elements to enhance and reinforce learning opportunities, this textbook explores the foods and beverages with the most optimal nutritional values for dietary needs. This includes how foods are produced and explores alternative production methods; the impact of preparation on their nutritional value and consumer acceptability; specific dietary requirements for general and specialized needs throughout the lifecycle and the rapidly changing effects of global food and nutrition developments.

This textbook is essential for nutrition, food science and culinary arts students and seasoned professionals to address the multi-dimensional nature of cooking and baking in today s world.

It reinforces the reality that foods and beverages must first taste good to be consumed for health and well-being.

Key Features:

*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

*Offers creative, didactic and hands-on approaches for teaching to students with diverse capabilities

*Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts

*Includes photographs and recipes to enhance learning experience

* Additional information for faculty and students is also available at www.culinarynutrition.elsevier.comRelated Titles:

Nutrition in the Prevention and Treatment of Disease 3e, 2013, Coulston and Boushey, 9780123918840

The Vitamins 4e, 2012, Combs, 9780123819802

Introduction to Food Toxicology 2e, 2009, Shibamoto and Bjeldanes, 9780123742865