The Art of Nutritional Cuisine
eBook - PDF
Available until 14 Apr |Learn more

The Art of Nutritional Cuisine

  1. 624 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF
Available until 14 Apr |Learn more

The Art of Nutritional Cuisine

About this book

Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutrit

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Yes, you can access The Art of Nutritional Cuisine by Vickie A. Vaclavik,Amy Haynes in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2013
eBook ISBN
9781466596504
Topic
Medicine
Subtopic
Nutrition, Dietics & Bariatrics

Table of contents

  1. Front Cover
  2. Contents
  3. Preface
  4. Acknowledgments
  5. About the Authors
  6. Part I
  7. Chapter 1: An Introduction to Nutritional Cuisine and a Healthy Diet
  8. Chapter 2: Food Labels and the Law
  9. Chapter 3: Carbohydrates: Digestion, Absorption, Metabolism, and More!
  10. Chapter 4: Fats: Digestion, Absorption, Metabolism, and More!
  11. Chapter 5: Protein: Digestion, Absorption, Metabolism, and More!
  12. Chapter 6: Vitamins and Good Health
  13. Chapter 7: Minerals, Water, and Good Health
  14. Chapter 8: Weight Management for Good Health
  15. Chapter 9: Culinary Skill for Nutrition and Disease
  16. Chapter 10: Fitness and the Chef
  17. Chapter 11: Eating Well throughout the Life Cycle: From Pregnancy to Senior Adults
  18. Chapter 12: Menu Planning in the World of Nutritional Cuisine
  19. Part II: Laboratory Exercises
  20. Lab 1: Introduction
  21. Lab 2: Carbohydrates, Fats, and Oils
  22. Lab 3: Identifying Protein
  23. Lab 4: Vitamins and Minerals: Plant-Based Foods and the Nutrients They Offer
  24. Lab 5: Nutrient Analysis
  25. Lab 6: Midterm Practical
  26. Lab 7: Baking for Health: Decreasing Fat and Increasing Fiber in Baking
  27. Lab 8: Cooking for Weight Management
  28. Lab 9: Special Diets and Disease
  29. Lab 10: Locating Special Ingredients
  30. Lab 11: Final Practical
  31. Conclusion
  32. Glossary
  33. Appendix A: Dietary Guidelinesā€”USDA
  34. Appendix B: Culinary Associations
  35. Appendix C: Food Labels
  36. Appendix D: Health Claimson Food Labels
  37. Appendix E: Organic Food Regulations and Labeling
  38. Appendix F: Food Allergies (Allergies and Intolerances)
  39. Appendix G: Foodborne Illness
  40. Appendix H: Cooking Classes
  41. Appendix I: Herbs and Spices
  42. Back Cover