KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian and a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association).

LISA M. BREFERE is a Certified Executive Chef with more than thirty 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, and if co-founder and CEO if GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley.

Preface   

Acknowledgments  

Part I: Fundamentals of Nutrition and Foods

1. Introduction to Nutrition

Introduction

Why Is Nutrition Important and What Is  a Healthy Diet?

Nutrition and Food Terms to Know

Why Do You Eat the Foods You Do?

Kcalories and Nutrients

What Happens When You Eat?

Sustainable Food Systems

Finding Reliable Nutrition and Health Information

2. Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

Introduction

MyPlate

2020 - 2025 Dietary Guidelines for Americans

Nutrition Labels on Packaged Goods and Restaurant Menus

Planning Menus Using MyPlate and the Dietary Guidelines for Americans

3. Carbohydrates

Introduction

Sugars

Starches and Fibers

Whole Grains

Carbohydrates in the Body and Choosing Healthy Carbohydrates

Culinary Focus: Whole Grains and Legumes

4. Fat

Introduction

Fats in Foods

Fatty Acids

Essential Fatty Acids, Omega‐3 Fatty Acids, and Cholesterol

Fats in the Body

Dietary Recommendations

Culinary Focus: Dairy and Eggs

5. Protein

Introduction

Protein in Food

Protein in the Body

Vegetarian Eating

Dietary Recommendations for Protein

Culinary Focus: Meat, Poultry, and Fish

6. Vitamins

Introduction

Basics of Vitamins

Fat-Soluble Vitamins

Water-Soluble Vitamins

Dietary Supplements

Culinary Focus: Fruits and Vegetables

7. Water and Minerals

Introduction

Water

Beverages and Caffeine

Basics of Minerals

Calcium and Phosphorous

Magnesium

Sodium

Potassium

Iron

Zinc and Iodine

Culinary Focus: Nuts and Seeds

Part II: Balanced Cooking and Menus

8. Building Flavor and Balanced Baking

Introduction

Ingredients

Preparation Techniques

Cooking Methods

Putting It All Together

Balanced Baking

9. Recipe Makeovers

Introduction

Basics for Modifying Recipes

Appetizers and Entrees

Sauces and Dressings

Desserts

Gluten-Free Baking

10. Balanced Menus

Introduction

Balanced Menu Basics

Appetizers, Soups, and Salads

Entrées, Sauces, and Side Dishes

Desserts, Breakfast, and Breaks

Presentation

Part III:  Applied Nutrition

11. Handling Customers’ Special Nutrition Requests

Introduction

Low Kcalorie Requests

Low Saturated Fat Requests

Low Sugar Requests

Low Sodium Requests

How to Respond to Food Allergies

Vegetarian Requests

Gluten-Free Requests

Low Lactose Requests

12. Weight Management

Introduction

Basics of Weight Management

How to Lose Weight

Weight-Loss Myths

13. Nutrition for All Ages

Introduction

Nutrition and Menu Planning for Children

Nutrition and Menu Planning for Adolescents

Fighting Childhood Obesity

Nutrition and Menu Planning for Older Adults

Eating Disorders

Nutrition and Menu Planning for the Athlete

Appendix A. Serving Sizes for MyPlate Food Groups

Appendix B. Dietary Reference Intakes

Appendix C. Answers to Odd-Numbered Questions in Check-Out Quizzes

Glossary

Index

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