|Nutrition for Foodservice and Culinary Professionals by Lisa M. Brefere and...|
|Nutrition for Foodservice and Culinary Professionals by Karen Eich Drummond, Li|
|The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals . It contains 13 chapters of learning objectives; chapter outlines; nutrition web explorer; chapter review quizzes; and student worksheets. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.|
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
|Author||Karen Eich Drummond, Lisa M. Brefere|
|Number Of Pages||656 pages|
|Publisher||Wiley & Sons, Incorporated, John|
|Group||Scholarly & Professional|
|LC Classification Number||TX353.D78 2010|
|Table Of Content|
|Table Of Content||Preface.PART ONE: FUNDAMENTALS OF NUTRITION AND FOOD.Chapter 1: 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 Concerns.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.Chapter 2: 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!Chapter 3: 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.Chapter 4: 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.Chapter 5: 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.Chapter 6: 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|
Average review score based on 1 user reviews
the books contains lots of information about nutrition and health that can be used in daily life, not just to memorize for tests in the class. it also contains healthier versions of recopies that people cook at home such as hamburgers.