Nutrition : Nraef Manage First: Competency Guide / Edition 1

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More About This Textbook


This particular guide is a brief competency guide which is focused on Culinary Nutrition. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industryThe NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certificate for each exam passed. Packaged with this book, is also a NEW! Exam Prep Guide.
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Product Details

  • ISBN-13: 9780135072127
  • Publisher: Prentice Hall
  • Publication date: 10/27/2008
  • Edition description: Older Edition
  • Edition number: 1
  • Sales rank: 1,462,303
  • Product dimensions: 8.40 (w) x 10.80 (h) x 0.70 (d)

Table of Contents

Chapter 1 Nutritional Cooking — Art and Science

· What is Nutrition?

· How We Got to This Point

· Achieving Nutritious Food Choices

· Markets for Nutritious Cooking Skills and Knowledge

· Applying Nutrition Principles to Cooking Is Both Art and Science

Chapter 2 The Basic Nutrients — Their Importance in Health

· Healthy Body Weight

· Nutrients—Substances That Nourish the Body

· Carbohydrate, Protein, and Lipid

· Vitamins and Minerals—The Regulators

· Water—The Most Important Nutrient

· Nutritional Value of Food

· Digestion, Absorption, and Transport of Nutrients

Chapter 3 Understanding Nutritional Guidelines and Labeling

· A Healthy Diet

· Dietary Reference Intakes

· Dietary Guidelines for Americans 2005

· MyPyramid

· Nutrition Labeling Implementation and Interpretation

Chapter 4 Carbohydrates

· Carbohydrate Basics

· Simple Carbohydrates: The Sugars

· Complex Carbohydrates: Polysaccharides

· Dietary Fiber

· Digestion, Absorption, and Metabolism of Carbohydrates

· Carbohydrates and Health Problems

Chapter 5 Proteins

· Protein Basics

· Proteins and Nutrition

· Nutritional Properties of Proteins

· Protein Changes during Cooking

· Excessive and Insufficient Protein in the Diet

· Dietary Requirements for Protein

Chapter 6 Lipids

· Lipids: Structure and Function

· The Role of Lipids in the Body

· Cooking with Fats and Oils

· Dietary Intakes of Lipids

· Lipid Digestion and Absorption

· Lipids and Health

Chapter 7 Vitamins, Minerals, and Water

· What Are Vitamins and Minerals?

· Vitamins in the Diet

· Minerals in the Diet

· Retaining Vitamins and Minerals When Cooking

· Supplementation of Vitamins and Minerals

· Water in the Diet

Chapter 8 Food with Nutritional Appeal

· Growing Nutritious Food

· Harvesting, Transporting, and Processing Nutritious Food

· Receiving, Storing, and Preparing Nutritious Food

· Cooking Nutritious Food

Chapter 9 Cooking and Eating More Healthfully

· How People Taste Food

· Cooking More Healthfully

· Adapting Recipes for Good Nutrition

Chapter 10 Eating in the United States

· A Healthy Diet

· The American Diet

· Special Diets

· Popular Fad Diets

· Herbs and Herbal Supplements

· Relationship of Diet and Exercise

· Weight-Loss Diets

· Health Risks of American Diets

· Food Additives—Their Role and Impact

· Allergens in Food Items

Field Project


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