Combining the science of nutrition with the art of culinary professions, this book 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. Chapter topics include carbohydrates; fats; protein; vitamins, minerals, and water; nutrition and activity; food safety; and ethnic cuisine. For nutrition counselors and culinary arts professionals.
"Sinopsis" puede pertenecer a otra edición de este libro.
The consummate culinarian needs to understand the interplay of nutrition and culinary preparation. The science and art of the nutrition and culinary professions are combined for the reader in Nutrition for the Culinary Arts.
Food is an integral part of the culinary and nutrition professions. Nutrition for the Culinary Arts shows how the foods we eat contribute to our health and to the enjoyment of our lives. It's the perfect combination of vitamins and veloute.Features include:
Why do hospitality, food service management, and culinary students need to study nutrition? The answer is simple. People need to eat. People like to eat. People would like to eat foods that taste good and that are good for them (or at least, not bad for them).
Another part of this simple explanation is that nutrition sells. You will have a difficult time finding a menu that does not have a bit of "nutrition" on it. Steak houses are adding grilled fish items, seafood restaurants are adding vegetarian entrees and bakeries are adding sugar-free and low-fat items to their traditional product lines. If you want to do nutrition, then you have to understand it.
This book was written to given an overview of culinary nutrition. It will provide the background you need to design healthy menus, write healthy recipes, market healthy food programs, and train food-service staff in healthy preparation and service techniques.
In each chapter you will find:
You will also find margin notes, side bars, tables, and charts to enhance chapter information. The appendices provide supplementary information that will be useful to you in the class room and on the job.
Nutrition is a very broad science, touching aspects of biology, chemistry, physiology and psychology. To convey the message of good nutrition to the public, the culinarian needs to have a handle on a bit of all these sciences. This text will guide you through the right balance of nutrition and food service.
This text is the culmination of twenty years of teaching culinary nutrition at community colleges and universities, health care facilities, corporate hotels, correctional facilities and cruise ships in the United States, above the Arctic Circle and at the Equator to culinary Olympians, executive chefs, food service executives, culinary and nutrition students, homeless shelter volunteers, and firefighters. Their input was invaluable in including information that is timely and useful in the world of culinary arts and food service. I would also like to thank the following reviewers for their invaluable suggestions and comments: Mary Tabacchi, Cornell School of Hospitality Management; Debra May Louis, DTR, Long Beach City College; Teresa L. Boehr, George Fox University; Joan Aronson, New York University; James Mbugua, California State Polytechnic University, Pomona; Connie Holt, Widener University; Kelly Kohls, University of Nebraska-Lincoln; Lesley Johnson, Ph.D., RD, University of Nevada Las Vegas; and Robert M. Zeit, M.D.
"Sobre este título" puede pertenecer a otra edición de este libro.
Descripción Prentice Hall. PAPERBACK. Estado de conservación: New. 0130946281 FOR QUICK DELIVERY PLEASE CHOOSE EXPEDITED SHIPPING! Great way to save money on this book! WE SHIP DAILY!!. Nº de ref. de la librería Z0130946281ZN
Descripción Prentice Hall, 2004. Paperback. Estado de conservación: New. 1. Nº de ref. de la librería DADAX0130946281
Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97801309462871.0
Descripción Paperback. Estado de conservación: New. Softcover Book, New Condition, Fast Shipping. Ready in Stock. 1st Edition. [Please Read Carefully Before Buying], This Is An International Edition. Printed In Black and White. , Book Cover And ISBN No May Be Different From US Edition. Restricted Sales Disclaimer Wordings Not For Sales In USA And Canada May Be Printed On The Cover Of The Book. Standard Shipping 7-14 Business Days. Expedited Shiping 4-8 Business Days. ***WE DO NOT ENTERTAIN BULK ORDERS.*** The Books May Be Ship From Overseas For Inventory Purpose. Nº de ref. de la librería 395752
Descripción Paperback. Estado de conservación: New. New, Softcover International Edition, Printed in Black and White, Only USPS Media mail Shipping ONLY, Different ISBN, Same Content As US edition, Book Cover may be Different, in English Language. Nº de ref. de la librería 14511
Descripción Prentice Hall, 2004. Paperback. Estado de conservación: New. Nº de ref. de la librería P110130946281
Descripción Paperback. Estado de conservación: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Nº de ref. de la librería 0130946281BNA
Descripción Prentice Hall. PAPERBACK. Estado de conservación: New. 0130946281 New Condition. Nº de ref. de la librería NEW6.0045555
Descripción Prentice Hall, 2004. Paperback. Estado de conservación: Brand New. 1st edition. 377 pages. 10.00x8.00x0.75 inches. In Stock. Nº de ref. de la librería 0130946281