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ManageFirst Nutrition with Pencil/Paper Exam

by
Edition:
1st
ISBN13:

9780132283861

ISBN10:
0132283867
Format:
Paperback
Pub. Date:
9/5/2006
Publisher(s):
Prentice Hall

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Summary

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. 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 studentrs"s name and the exam passed. The certificates are a lasting recognition of a studentrs"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.

Table of Contents

Introduction: A Message from the National Restaurant Association Educational Foundation iv
Acknowledgements vi
Features of the NRAEF ManageFirst Competency Guides vii
Tuning In to You ix
Professional Profile x
Nutritional Cooking---Art and Science
What is Nutrition?
3(2)
How We Got to This Point
5(2)
Achieving Nutritious Food Choices
7(1)
Markets for Nutritious Cooking Skills and Knowledge
8(6)
Applying Nutrition Principles to Cooking Is Both Art and Science
14(7)
The Basic Nutrients---Their Importance in Health
Healthy Body Weight
21(1)
Nutrients---Substances That Nourish the Body
22(1)
Carbohydrate, Protein, and Lipid
23(2)
Vitamins and Minerals---The Regulators
25(1)
Water---The Most Important Nutrient
26(1)
Nutritional Value of Food
26(2)
Digestion, Absorption, and Transport of Nutrients
28(9)
Understanding Nutritional Standards and Guidelines
A Healthy Diet
37(1)
Dietary Reference Intakes
37(3)
Dietary Guidelines for Americans 2005
40(3)
MyPyramid
43(8)
Nutrition Labeling---Implementation and Interpretation
51(16)
Carbohydrates
Carbohydrate Basics
67(2)
Simple Carbohydrates: The Sugars
69(2)
Complex Carbohydrates: Polysaccharides
71(1)
Dietary Fiber
72(4)
Digestion, Absorption, and Metabolism of Carbohydrates
76(1)
Carbohydrates and Health Problems
77(8)
Proteins
Protein Basics
85(2)
Proteins and Nutrition
87(2)
Nutritional Properties of Proteins
89(5)
Protein Changes during Cooking
94(1)
Excessive and Insufficient Protein in the Diet
94(2)
Dietary Requirements for Protein
96(9)
Fats and Other Lipids
Lipids: Structure and Type
105(4)
The Role of Lipids in the Body
109(2)
Cooking with Fats and Oils
111(1)
Dietary Intakes of Lipids
112(1)
Lipid Digestion and Absorption
113(1)
Lipids and Health
114(9)
Vitamins, Minerals, and Water
What Are Vitamins and Minerals?
123(1)
Vitamins in the Diet
124(6)
Minerals in the Diet
130(5)
Retaining Vitamins and Minerals When Cooking
135(1)
Supplementation of Vitamins and Minerals
136(3)
Water in the Diet
139(8)
Food with Nutritional Appeal
Growing Nutritious Food
147(4)
Harvesting, Transporting, and Processing Nutritious Food
151(3)
Receiving, Storing, and Preparing Nutritious Food
154(1)
Cooking Nutritious Food
155(8)
Cooking and Eating More Healthfully
How People Taste Food
163(5)
Cooking More Healthfully
168(4)
Adapting Recipes for Good Nutrition
172(15)
Eating in the United States
A Healthy Diet
187(1)
The American Diet
188(4)
Special Diets
192(5)
Popular Fad Diets
197(5)
Herbs and Herbal Supplements
202(1)
Relationship of Diet and Exercise
203(1)
Weight-Loss Diets
204(1)
Health Risks of American Diets
204(4)
Food Additives---Their Role and Impact
208(1)
Allergens in Food Items
208(9)
Field Project 217(2)
Index 219


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