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Culinary nutrition: the science and practice of healthy cooking

Книга Culinary nutrition: the science and practice of healthy cooking

Автор: Jacqueline B. Marcus
Название: Culinary nutrition: the science and practice of healthy cooking
Язык: English
Издательство: Amsterdam; Boston: Academic Press
Год: 2013
Формат: pdf
Размер: 14,8 mb
Страниц: 660

Today, cooking and baking must deliver more than nourishment. These basic skills must appeal to all the senses and behaviours in an integrated manner. To teach nutrition, food science and the culinary arts independently provides an incomplete experience.
The first textbook specifically written to bridge the relationship among nutrition, food science and the culinary arts, Culinary Nutrition: The Science and Practice of Healthy Cooking uses an integrated format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainable, health-beneficial and taste-desirable foods and beverages and to bring this exciting approach to nourishment to life.
With pedagogical elements to enhance and reinforce learning opportunities, this textbook explores the foods and beverages with the most optimal nutritional values for dietary needs. This includes how foods are produced and explores alternative production methods; the impact of preparation on their nutritional value and consumer acceptability; specific dietary requirements for general and specialized needs throughout the lifecycle and the rapidly changing effects of global food and nutrition developments.
This textbook is essential for nutrition, food science and culinary arts students and seasoned professionals to address the multi-dimensional nature of cooking and baking in today’s world.
It reinforces the reality that foods and beverages must first taste good to be consumed for health and well-being.
Key Features:
- 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
- Offers creative, didactic and hands-on approaches for teaching to students with diverse capabilities
- Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts
- Includes photographs and recipes to enhance learning experience
 Table of contents:
About the Author.....................................................................vii
Overview The Nutrition, Food Science and Culinary Connection.........................ix
Integrating Nutrition, Food Science and the Culinary Arts
Chapter 1 Nutrition Basics: What Is Inside Food, How It Functions and Healthy Guidelines.....................................................1
The Nutrients in Foods and Beverages in Healthy Cooking and Baking
Chapter 2 Food Science Basics: Healthy Cooking and Baking Demystified................51
The Science behind Healthy Foods, Cooking and Baking
Chapter 3 Culinary Arts Basics: Healthy Cooking Fundamentals.........................99
The Culinary Competencies of Healthy Food Selection, Preparation and Food Service
Chapter 4 Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health....149
Healthy Carbohydrate Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts
Chapter 5 Protein Basics: Animal and Vegetable Proteins in Food and Health...........189
Healthy Protein Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts
Chapter 6 Lipids Basics: Fats and Oils in Foods and Health...........................231
Healthy Lipid Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts
Chapter 7 Vitamin and Mineral Basics: The ABCs of Healthy Foods and Beverages, Including Phytonutrients and Functional Foods...............279
Healthy Vitamin and Mineral Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts
Chapter 8 Fluid Basics: Healthfully Meeting Fluid Needs..............................333
Healthy Fluid Choices, Roles and Applications
Chapter 9 Diet and Disease: Healthy Choices for Disease Prevention and Diet Management.........................................................371
Practical Applications for Nutrition, Food Science and Culinary Professionals
Chapter 10 Weight Management: Finding the Healthy Balance............................431
Practical Applications for Nutrition, Food Science and Culinary Professionals
Chapter 11 Life Cycle Nutrition: Healthful Eating Throughout the Ages..............475
Practical Applications for Nutrition, Food Science and Culinary Professionals
Chapter 12 Global Food and Nutrition: World Food, Health and the Environment.........545
Practical Applications for Nutrition, Food Science and Culinary Professionals
Word Pantry...........................................................................607
Index.................................................................................629
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