Culinary Nutrition

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Author :
Publisher : Academic Press
ISBN 13 : 0123918839
Total Pages : 660 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Culinary Nutrition by : Jacqueline B. Marcus

Download or read book Culinary Nutrition written by Jacqueline B. Marcus and published by Academic Press. This book was released on 2013-04-15 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Nutrition For the Culinary Arts

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Author :
Publisher : Pearson Education India
ISBN 13 : 9788131713860
Total Pages : 430 pages
Book Rating : 4.7/5 (138 download)

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Book Synopsis Nutrition For the Culinary Arts by : Berkoff

Download or read book Nutrition For the Culinary Arts written by Berkoff and published by Pearson Education India. This book was released on 2007-09 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food, Nutrition and Culinary Art

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Author :
Publisher :
ISBN 13 : 9781524902865
Total Pages : pages
Book Rating : 4.9/5 (28 download)

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Book Synopsis Food, Nutrition and Culinary Art by : Mary Anne Eaton

Download or read book Food, Nutrition and Culinary Art written by Mary Anne Eaton and published by . This book was released on 2016-08-11 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Nutrition for Foodservice and Culinary Professionals

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119148499
Total Pages : 480 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Nutrition for Foodservice and Culinary Professionals by : Karen E. Drummond

Download or read book Nutrition for Foodservice and Culinary Professionals written by Karen E. Drummond and published by John Wiley & Sons. This book was released on 2016-09-05 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Nutrition for Foodservice and Culinary Professionals

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Author :
Publisher : Wiley
ISBN 13 : 9780471347774
Total Pages : 0 pages
Book Rating : 4.3/5 (477 download)

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Book Synopsis Nutrition for Foodservice and Culinary Professionals by : Karen E. Drummond

Download or read book Nutrition for Foodservice and Culinary Professionals written by Karen E. Drummond and published by Wiley. This book was released on 2000-08-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

The Art of Nutritional Cuisine

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Author :
Publisher : CRC Press
ISBN 13 : 1439850836
Total Pages : 627 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis The Art of Nutritional Cuisine by : Vickie A. Vaclavik

Download or read book The Art of Nutritional Cuisine written by Vickie A. Vaclavik and published by CRC Press. This book was released on 2013-01-24 with total page 627 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. Includes Material for Classroom Lectures and Laboratory Practicum The lecture portion of the book includes: A glossary of key terms Teachable Moments to amplify the application of basic food science concepts Recommended websites to facilitate further study References to USDA guidelines to assist in planning and achieving a healthy diet Appendices elaborating on pertinent topics in nutrition and nutritional cooking Ample space for reader notes to be added to the text Recipes and Sample Menus The lab portion of the text offers the opportunity to apply basic nutritional principles in the kitchen and equips readers with the ability to prepare tasty and healthy cuisine. It includes recipes and sample menus that enable application of the lecture material. Using classic culinary techniques while adhering to sound nutritional principles, professional and home chefs can create tasty meals that promote good health.

Managing Food and Nutrition Services

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Author :
Publisher : Jones & Bartlett Learning
ISBN 13 : 9780763740641
Total Pages : 568 pages
Book Rating : 4.7/5 (46 download)

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Book Synopsis Managing Food and Nutrition Services by : Sari Edelstein

Download or read book Managing Food and Nutrition Services written by Sari Edelstein and published by Jones & Bartlett Learning. This book was released on 2008 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.

Nutrition for Foodservice and Culinary Professionals, Student Workbook

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Author :
Publisher : Wiley
ISBN 13 : 9780471412984
Total Pages : 84 pages
Book Rating : 4.4/5 (129 download)

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Book Synopsis Nutrition for Foodservice and Culinary Professionals, Student Workbook by : Karen E. Drummond

Download or read book Nutrition for Foodservice and Culinary Professionals, Student Workbook written by Karen E. Drummond and published by Wiley. This book was released on 2000-08-29 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

Essentials of Food Science

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 146149138X
Total Pages : 499 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

ChefMD's Big Book of Culinary Medicine

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Author :
Publisher : Harmony
ISBN 13 : 0307394638
Total Pages : 322 pages
Book Rating : 4.3/5 (73 download)

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Book Synopsis ChefMD's Big Book of Culinary Medicine by : John La Puma

Download or read book ChefMD's Big Book of Culinary Medicine written by John La Puma and published by Harmony. This book was released on 2009 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.

Techniques of Healthy Cooking

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Publisher : John Wiley & Sons
ISBN 13 : 0470635436
Total Pages : 578 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Techniques of Healthy Cooking by : The Culinary Institute of America (CIA)

Download or read book Techniques of Healthy Cooking written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2013-02-04 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.

Culinary Intelligence

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Publisher : Alfred a Knopf Incorporated
ISBN 13 : 0307593371
Total Pages : 274 pages
Book Rating : 4.3/5 (75 download)

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Book Synopsis Culinary Intelligence by : Peter Kaminsky

Download or read book Culinary Intelligence written by Peter Kaminsky and published by Alfred a Knopf Incorporated. This book was released on 2012 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A formerly over-weight food writer tells us how t maximize flavor per calorie so we can keep our waistlines slim without sacrificing the joy of good food"--

Food Nutrition and Culinary Arts

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Author :
Publisher :
ISBN 13 : 9781465298317
Total Pages : pages
Book Rating : 4.2/5 (983 download)

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Book Synopsis Food Nutrition and Culinary Arts by : Mary Anne EATON

Download or read book Food Nutrition and Culinary Arts written by Mary Anne EATON and published by . This book was released on 2016-08-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Nutritionism

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Publisher : Columbia University Press
ISBN 13 : 0231527144
Total Pages : 363 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Nutritionism by : Gyorgy Scrinis

Download or read book Nutritionism written by Gyorgy Scrinis and published by Columbia University Press. This book was released on 2013-06-18 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.

Culinary Nutrition

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Publisher :
ISBN 13 : 9780826942616
Total Pages : 670 pages
Book Rating : 4.9/5 (426 download)

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Book Synopsis Culinary Nutrition by : Linda J. Trakselis

Download or read book Culinary Nutrition written by Linda J. Trakselis and published by . This book was released on 2019 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Recipe Nutrient Analysis

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Publisher :
ISBN 13 : 9780981676982
Total Pages : 240 pages
Book Rating : 4.6/5 (769 download)

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Book Synopsis Recipe Nutrient Analysis by : Catharine Powers

Download or read book Recipe Nutrient Analysis written by Catharine Powers and published by . This book was released on 2015-07-15 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipe Nutrient Analysis: Best practices for calculated and chemical analysis is your step-by-step guide for determining the nutrients in recipes. Industry veterans Catharine Powers and Cheryl Dolven have worked with a team of registered dietitians and food professionals with years of experience analyzing recipes, to bring you practical advice and a collection of resources you won't find anywhere else. This resource is a must have for anyone who calculates the nutrients in recipes - especially cookbooks authors, newspaper and magazine food editors and professionals analyzing recipes for restaurants or other food service venues.

Encyclopedia of Nutrition & Cooking

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Publisher :
ISBN 13 : 9780832605444
Total Pages : 415 pages
Book Rating : 4.6/5 (54 download)

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Book Synopsis Encyclopedia of Nutrition & Cooking by : Culinary Arts Institute

Download or read book Encyclopedia of Nutrition & Cooking written by Culinary Arts Institute and published by . This book was released on 1974 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: