Author: Marcus, Jacqueline B.

Brand: Academic Press

Edition: 1

Features:

• Used Book in Good Condition

Binding: Paperback

Format: Illustrated

Number Of Pages: 660

Release Date: 18-03-2013

Details: Product Description Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Review "Here she presents a textbook for culinary students connecting the science of nutrition with the processes of creating menus, cooking meals, or designing commercial food products. Among the topics are healthy cooking and baking demystified, carbohydrate basics, fats and oils in foods and health, healthfully meeting fluid needs, weight management, and life cycle nutrition."--Reference and Research Book News, August 2013 Review Explore the science of nutritionally sound recipe preparation with this illustrated textbook for students in Nutrition and Culinology. Instructors and Students!  Click on the Resources tab to access online materials for the book. From the Back Cover Culinary Nutrition: The Science and Practice of Healthy Cooking Jacqueline B. Marcus, MS, RD, LD, CNS, FADA "Does a superb job of teaching the latest nutritional and food science from a culinary perspective: destined to become a classic text/reference." —Carol Lewis, RN, Health and wellness coach Today, cooking and baking must deliver more than nourishment. These basic skills must appeal to all the senses and behaviours in an integrated manner. To teach nutrition, food science and the culinary arts independently provides an incomplete experience. The first textbook specifically written to bridge the relationship among nutrition, food science and the culinary arts, Culinary Nutrition: The Science and Practice of Healthy Cooking uses an integrated format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainable, health-beneficial and taste-desirable foods and beverages and to bring this exciting approach to nourishment to life. With pedagogical elements to enhance and reinforce learning opportunities, this textbook explores the foods and beverages with the most optimal nutritional values for dietary needs. This includes how foods are produced and explores alternative production methods; the impact of preparation on their nutritional value and consumer acceptability; specific dietary requirements for general and specialized needs throughout the lifecycle and the rapidly changing effects of global food and nutrition developments. This textbook is essential for nutrition, food science and culinary arts students and seasoned professionals to address the multi-dimensional nature of cooking and baking in today’s world. It reinforces the reality that foods and beverages must first taste good to be consumed for health and well-being. Key Features: *Explores the c

Package Dimensions: 10.9 x 8.7 x 1.3 inches

Languages: English