Culinary Nutrition: The Science and Practice of Healthy Cooking

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Overview

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to connect food science, nutrition and culinology. The book uses 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 the basics of proteins, carbohydrates, and lipids, issues of diet and disease, including weight management, and food production and preparation topics.

  • 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
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Editorial Reviews

From the Publisher
"Here she presents a textbook for culinary students connecting the science of nutrition with the processes of creating menus, cooking meals, or designing commercial food products. Among the topics are healthy cooking and baking demystified, carbohydrate basics, fats and oils in foods and health, healthfully meeting fluid needs, weight management, and life cycle nutrition."—Reference and Research Book News, August 2013
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Product Details

  • ISBN-13: 9780123918826
  • Publisher: Elsevier Science
  • Publication date: 3/18/2013
  • Edition description: New Edition
  • Pages: 660
  • Sales rank: 1,066,005
  • Product dimensions: 8.70 (w) x 10.90 (h) x 1.20 (d)

Meet the Author

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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Table of Contents

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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