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Nutrition for the Culinary Arts / Edition 1
     

Nutrition for the Culinary Arts / Edition 1

by Nancy Berkoff
 

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ISBN-10: 0130946281

ISBN-13: 9780130946287

Pub. Date: 01/06/2004

Publisher: Prentice Hall

The conference delved into the many applications of the Glare family of fiber metal laminates and sought to promote their further acceptance and application. The 18 papers cover developments in aviation, the development of materials for aircraft design, new materials and safety, and the conference's emeritus lecture by Boud Bogelesang—a stalwart champion of the

Overview

The conference delved into the many applications of the Glare family of fiber metal laminates and sought to promote their further acceptance and application. The 18 papers cover developments in aviation, the development of materials for aircraft design, new materials and safety, and the conference's emeritus lecture by Boud Bogelesang—a stalwart champion of the materials—on integrating academic education with research and development. A first volume from the gathering presents the more technical aspects of the materials, and a third traces the history of their development. There is no index. Annotation ©2003 Book News, Inc., Portland, OR

Product Details

ISBN-13:
9780130946287
Publisher:
Prentice Hall
Publication date:
01/06/2004
Edition description:
New Edition
Pages:
400
Product dimensions:
7.95(w) x 10.00(h) x 0.96(d)

Table of Contents

1. Introducing Nutrition.

2.Thinking Nutrition.

3. The First and Last Anatomy Lesson.

4. Carbohydrates.

5. Fats.

6. Protein.

7. Vitamins, Minerals, and Water.

8. Nutrition and Activity.

9. Food Safety.

10. Ethnic Cuisine.

11. Putting It All Together: Healthy Menu Planning.

Appendix 1. RDA and RDIs.

Appendix 2. BMI Height/Weight Chart.

Appendix 3. Exchange Lists for Meal Planning.

Index.

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