Nutrition for the Culinary Arts

Nutrition for the Culinary Arts

by Nancy Berkoff
     
 

ISBN-10: 0132345528

ISBN-13: 9780132345521

Pub. Date: 02/28/2007

Publisher: Pearson College Div

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

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Overview

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.

Product Details

ISBN-13:
9780132345521
Publisher:
Pearson College Div
Publication date:
02/28/2007
Product dimensions:
8.50(w) x 10.80(h) x 1.40(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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