Culinary Nutrition - Edition 1 - By Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND Elsevier Inspection Copies

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Culinary Nutrition,

Edition 1 The Science and Practice of Healthy Cooking

By Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND

Publication Date: 04 Mar 2013

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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.

Key Features

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

About the author

By Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND, President/Owner of Jacqueline B. Marcus & Associates, Lake Forest, IL, USA

About the Author

Overview. The Nutrition, Food Science and Culinary Connection: Integrating Nutrition, Food Science and the Culinary Arts

Introduction

How to use this Book

Contents of this Book

Chapter Menus

Chapter Menu Features

Chapter 1. Nutrition Basics: What Is Inside Food, How It Functions and Healthy Guidelines: The Nutrients in Foods and Beverages in Healthy Cooking and Baking

Objectives

Introduction: Digesting the Science of Nutrition

Main Courses

Serve it Forth

What’s Cooking?

Over Easy

Check Please

Hungry for More?

Take Away

References

Chapter 2. Food Science Basics: Healthy Cooking and Baking Demystified: The Science behind Healthy Foods, Cooking and Baking

Objectives

Introduction: the Science Behind Food and Cooking

Main Courses

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What’s cooking?

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References

Chapter 3. Culinary Arts Basics: Healthy Cooking Fundamentals: The Culinary Competencies of Healthy Food Selection, Preparation and Food Service

Objectives

Introduction: Healthy Choices in Foods and Food Service

Main Courses

Serve it Forth

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Over Easy

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Hungry for More?

Take Away

References

Chapter 4. Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health: Healthy Carbohydrate Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts

Objectives

Introduction: Carbohydrates

Main Courses

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Essay Question

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Take Away

References

Chapter 5. Protein Basics: Animal and Vegetable Proteins in Food and Health: Healthy Protein Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts

Objectives

Introduction: Animal and Vegetable Proteins in Food and Health

Main Courses

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References

Chapter 6. Lipids Basics: Fats and Oils in Foods and Health: Healthy Lipid Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts

Objectives

Introduction: Fats, Oils, Phospholipids and Sterols

Main Course

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References

Chapter 7. Vitamin and Mineral Basics: The ABCs of Healthy Foods and Beverages, Including Phytonutrients and Functional Foods: Healthy Vitamin and Mineral Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts

Objectives

Introduction: The Importance of Vitamins and Minerals Throughout History

Main Courses

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References

Chapter 8. Fluid Basics: Healthfully Meeting Fluid Needs: Healthy Fluid Choices, Roles and Applications

Objectives

Introduction: Healthfully Meeting Fluid Needs

Main Courses

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References

Chapter 9. Diet and Disease: Healthy Choices for Disease Prevention and Diet Management: Practical Applications for Nutrition, Food Science and Culinary Professionals

Objectives

Introduction: Disease Prevention and Diet Management

Main Courses

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References

Chapter 10. Weight Management: Finding the Healthy Balance: Practical Applications for Nutrition, Food Science and Culinary Professionals

Introduction: Finding the Healthy Balance

Main Courses

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References

Chapter 11. Life Cycle Nutrition: Healthful Eating Throughout the Ages: Practical Applications for Nutrition, Food Science and Culinary Professionals

Objectives

Introduction: Normal and Specialized Life Cycle Nutrition

Main Courses

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References

Chapter 12. Global Food and Nutrition: World Food, Health and the Environment: Practical Applications for Nutrition, Food Science and Culinary Professionals

Introduction: Benefits and Concerns of Global Food and Nutrition

Main Courses

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References

Word Pantry

Index

Photo file

ISBN: 9780123918826

Page Count: 660

Retail Price : £65.99

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Undergraduate students in Culinary Nutrition, Nutrition Science, Food Science and Nutrition, and Culinary Arts courses. Professional food scientists and research chefs in product development, and professional chefs

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