Nutrition for Foodservice and Culinary Professionals, 7th Edition
ISBN: 9780470052426 | 0470052422
Edition: 7thFormat: Hardcover
Publisher: Wiley
Pub. Date: 5/1/2009
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The culinary professional's foundational guide to nutrition and healthful eatingWith increased consumer awareness of healthy eating, chefs and restaurateurs are expected to provide healthy offerings to their customers. Expanded in size as well as content, the Seventh Edition of Nutrition for Foodservice and Culinary Professionals continues to fulfill its reputation as the essential reference to nutrition and foods for culinary students and professionals.This practical how-to is tailored to the needs of culinary students and professionals who ne... MORE
| Preface | |
| Fundamentals of Nutrition and Food | |
| Introduction to Nutrition | |
| Factors Influencing Food Selection | |
| Flavor | |
| Other Aspects of Food | |
| Demographics | |
| Culture and Religion | |
| Health | |
| Social and Emotional Influences | |
| Food Industry and the Media | |
| Environmental C... MORE | |
| Basic Nutrition Concepts | |
| Nutrition | |
| Kilocalories | |
| Nutrients | |
| Nutrient Density | |
| Characteristics of a Nutritious Diet | |
| Nutrient Recommendations: Dietary Reference Intakes | |
| What Happens When You Eat | |
| Digestion, Absorption, and Metabolism | |
| Gastrointestinal Tract | |
| Food Facts: How to Recognize Whole Foods, Processed Foods, and Organic Foods | |
| Hot Topic: How the American Diet Impacts the Environment | |
| Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus | |
| Dietary Recommendations and Food Guides | |
| Dietary Guidelines for Americans | |
| MyPyramid | |
| Food Labels | |
| Nutrition Facts | |
| Nutrient Claims | |
| Health Claims | |
| Portion Size Comparisons | |
| Food Facts: Nutrient Analysis of Recipes | |
| Hot Topic: Quack! Quack! | |
| Carbohydrates | |
| Functions of Carbohydrates | |
| Simple Carbohydrates (Sugars) | |
| Monosaccharides | |
| Disaccharides | |
| Added Sugars | |
| Health Issues | |
| Complex Carbohydrates (Starches and Fibers) | |
| Starches | |
| Health Effects of Starches | |
| Fibers | |
| Health Effects of Fibers | |
| Nutrition Science Focus: Carbohydrates | |
| Digestion, Absorption, and Metabolism of Carbohydrates | |
| Dietary Recommendations for Carbohydrates | |
| Ingredient Focus: High-Fiber Grains and Legumes | |
| Grains | |
| Chef's Tips | |
| Legumes | |
| Chef's Tips | |
| Food Facts: The Glycemic Index for Foods | |
| Hot Topic: Artificial and Reduced-Kcalorie Sweeteners | |
| Lipids: Fats and Oils | |
| Functions of Lipids | |
| Triglycerides | |
| Triglycerides in Food | |
| Trans Fats | |
| Essential Fatty Acids: Omega-3 and Omega-6 Fatty | |
| Acids | |
| Cholesterol | |
| Nutrition Science Focus: Lipids | |
| Digestion, Absorption, and Metabolism | |
| Lipids and Health | |
| Heart Disease | |
| Cancer | |
| Dietary Recommendations | |
| Ingredient Focus: Milk, Dairy Products, and Eggs | |
| Chef's Tips | |
| Food Facts: Oils and Margarines | |
| Hot Topic: Trans Fats in Restaurants | |
| Structure of Protein | |
| Functions of Protein | |
| Nutrition Science Focus: Protein | |
| Digestion, Absorption, and Metabolism | |
| Protein in Food | |
| Health Effects of Protein | |
| Dietary Recommendations for Protein | |
| Ingredient Focus: Meat, Poultry, and Fish | |
| Chef's Tips | |
| Food Facts: Soy Foods and Their Health Benefits | |
| Chef's Tips | |
| Hot Topic: Irradiation | |
| Vitamins | |
| Characteristics of Vitamins | |
| Fat-Soluble Vitamins | |
| Vitamin A | |
| Vitamin D | |
| Vitamin E | |
| Vitamin K | |
| Water-Soluble Vitamins | |
| Vitamin C | |
| Thiamin, Riboflavin, and Niacin | |
| Vitamin B6 | |
| Folate | |
| Vitamin B12 | |
| Pantothenic Acid and Biotin | |
| Choline and Vitaminlike Substances | |
| Ingredient Focus: Fruits and Vegetables | |
| Nutrition: Healt | |
| Table of Contents provided by Publisher. All Rights Reserved. |
Karen Eich Drummond is author and coauthor of numerous books including Nutrition for Foodservice and Culinary Professionals Supervision in the Hospitality Industry and The Restaurant Training Manual.
Lisa M. Brefere is a certified executive chef with more than twenty-two years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs. She is the coauthor of Nutrition for Foodservice and Culinary Professionals.
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