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Nraef Managefirst Program Ser.: Nutrition : Competency Guide by National Restaurant Association Staff (2006, Perfect)
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- Buy It NowManageFirst: Nutrition PB National Restaurant Association 2006
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About this product
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100132283867
ISBN-139780132283861
eBay Product ID (ePID)51255555
Product Key Features
Number of Pages240 Pages
LanguageEnglish
Publication NameNutrition : Competency Guide
SubjectNutrition, Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year2006
TypeTextbook
AuthorNational Restaurant Association Staff
Subject AreaBusiness & Economics, Medical
SeriesNraef Managefirst Program Ser.
FormatPerfect
Dimensions
Item Height0.5 in
Item Weight23.9 Oz
Item Length8.7 in
Item Width10.9 in
Additional Product Features
Intended AudienceCollege Audience
LCCN2007-295192
Dewey Edition22
IllustratedYes
Dewey Decimal613.2
Table Of ContentChapter 1 Nutritional Cooking - Art and Science What is Nutrition? How We Got to This Point Achieving Nutritious Food Choices Markets for Nutritious Cooking Skills and Knowledge Applying Nutrition Principles to Cooking Is Both Art and Science Chapter 2 The Basic Nutrients - Their Importance in Health Healthy Body Weight Nutrients-Substances That Nourish the Body Carbohydrate, Protein, and Lipid Vitamins and Minerals-The Regulators Water-The Most Important Nutrient Nutritional Value of Food Digestion, Absorption, and Transport of Nutrients Chapter 3 Understanding Nutritional Guidelines and Labeling A Healthy Diet Dietary Reference Intakes Dietary Guidelines for Americans 2005 MyPyramid Nutrition LabelingImplementation and Interpretation Chapter 4 Carbohydrates Carbohydrate Basics Simple Carbohydrates: The Sugars Complex Carbohydrates: Polysaccharides Dietary Fiber Digestion, Absorption, and Metabolism of Carbohydrates Carbohydrates and Health Problems Chapter 5 Proteins Protein Basics Proteins and Nutrition Nutritional Properties of Proteins Protein Changes during Cooking Excessive and Insufficient Protein in the Diet Dietary Requirements for Protein Chapter 6 Lipids Lipids: Structure and Function The Role of Lipids in the Body Cooking with Fats and Oils Dietary Intakes of Lipids Lipid Digestion and Absorption Lipids and Health Chapter 7 Vitamins, Minerals, and Water What Are Vitamins and Minerals? Vitamins in the Diet Minerals in the Diet Retaining Vitamins and Minerals When Cooking Supplementation of Vitamins and Minerals Water in the Diet Chapter 8 Food with Nutritional Appeal Growing Nutritious Food Harvesting, Transporting, and Processing Nutritious Food Receiving, Storing, and Preparing Nutritious Food Cooking Nutritious Food Chapter 9 Cooking and Eating More Healthfully How People Taste Food Cooking More Healthfully Adapting Recipes for Good Nutrition Chapter 10 Eating in the United States A Healthy Diet The American Diet Special Diets Popular Fad Diets Herbs and Herbal Supplements Relationship of Diet and Exercise Weight-Loss Diets Health Risks of American Diets Food Additives-Their Role and Impact Allergens in Food Items Field Project Index
SynopsisAppropriate for Culinary Nutrition courses within Culinary Arts and Hospitality Management departments. A brief competency guide which is focused on Culinary Nutrition. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. This competency guide includes a PENCIL/PAPER version of the examination sheet. On-line testing is also available. For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst, Appropriate for Culinary Nutrition courses within Culinary Arts and Hospitality Management departments. NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles. Contents Include: Test taking strategies Practice exam questions written to the NRAEF test item writing guidelines Explanations for answers with remediation to the competency guides Glossary of key terms A brief competency guide which is focused on Culinary Nutrition. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. This competency guide includes a PENCIL/PAPER version of the examination sheet. NRAEF ManageFirst: Nutrition w/ On-line Testing Access Code Card is also available. For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson.com so we can have someone from our business and industry group contact you directly., The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student's nameand the exam passed. The certificates are a lasting recognition of a student's accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.
LC Classification NumberTX911.3.C8N87 2007
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