Author: Catharine Powers
Publisher:
ISBN: 9780991178810
Category :
Languages : en
Pages :

Get Book

Book Description

Author: Catharine Powers
Publisher: Culinary Nutrition Publishing
ISBN: 9780981676913
Category : Food
Languages : en
Pages : 403

Get Book

Book Description

Author: Jacqueline B. Marcus
Publisher: Academic Press
ISBN: 0123918839
Category : Technology & Engineering
Languages : en
Pages : 660

Get Book

Book Description
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

Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
ISBN: 146149138X
Category : Technology & Engineering
Languages : en
Pages : 499

Get Book

Book Description
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Author: John La Puma
Publisher: Harmony
ISBN: 0307394638
Category : Cooking
Languages : en
Pages : 322

Get Book

Book Description
Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.

Author: Karen E. Drummond
Publisher: Wiley
ISBN: 9780471347774
Category : Technology & Engineering
Languages : en
Pages : 0

Get Book

Book Description
The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

Author: Karen E. Drummond
Publisher: John Wiley & Sons
ISBN: 1119777194
Category : Cooking
Languages : en
Pages : 418

Get Book

Book Description
Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers. This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages Several appendices including serving sizes for MyPlate food groups and dietary reference intakes An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

Author: Mary Abbott Hess
Publisher:
ISBN: 9780981676975
Category : Diet
Languages : en
Pages : 0

Get Book

Book Description
The updated classic, Portion Photos of Popular Food, 2nd edition, is an important educational tool used in a variety of community, clinical, research, and public health settings where nutrition assessment and nutrition education are conducted. It is a convenient and versatile tool for group or individual instruction in classes, hospitals, clinics, outpatient counseling facilities, and wellness centers. Actual-size, full-color photographs of more than 100 of the most frequently consumed foods in the United States are shown, one food per page in three portion sizes. Varied serving sizes allow clients to identify actual sizes of their food choices and to recognize appropriate portions. A handy alternative to food models, this sturdy, fully laminated, spiral-bound hardcover book also includes photos of standard food measuring equipment and common household dinnerware. Tables of portions shown in volume or measure and weight in grams are included. New to this edition are detailed tables providing nutrient data, carb-counting units, food exchanges, and USDA reference amounts customarily consumed.

Author: Catharine Powers
Publisher:
ISBN: 9780981676982
Category :
Languages : en
Pages : 240

Get Book

Book Description
Recipe Nutrient Analysis: Best practices for calculated and chemical analysis is your step-by-step guide for determining the nutrients in recipes. Industry veterans Catharine Powers and Cheryl Dolven have worked with a team of registered dietitians and food professionals with years of experience analyzing recipes, to bring you practical advice and a collection of resources you won't find anywhere else. This resource is a must have for anyone who calculates the nutrients in recipes - especially cookbooks authors, newspaper and magazine food editors and professionals analyzing recipes for restaurants or other food service venues.

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1118998707
Category : Cooking
Languages : en
Pages : 594

Get Book

Book Description
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.