Nutrition for Foodservice and Culinary Professionals
ISBN: 9781118429730 | 1118429737
Edition: 8thFormat: Hardcover
Publisher: John Wiley & Sons Inc
Pub. Date: 1/22/2013
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Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking techniques and recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this... MORE
PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS
Chapter 1. Introduction to Nutrition
Chapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
Chapter 3. Carbohydrates
Chapter 4. Lipids: Fats and Oils
Chapter 5. Protein
Chapter 6. Vitamins
Chapter 7. Water and Minerals
PART TWO: BALANCED COOKING AND MENUS
Chapter 8. Balanced Cooking Methods and Techniques
Chapter 9. Recipe Makeovers
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Chapter 11. Marketing Balanced Menu Items
PART THREE: APPLIED NUTRITION
Chapter 12. Handling Customers’ Special Nutrition Requests
Chapter 13. Weight Management and Nutrition for All Ages
APPENDICES
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