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ManageFirst : Nutrition with Pencil/Paper Exam and Test Prep



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Prentice Hall
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This particular guide is a brief competency guide which is focused on Culinary Nutrition. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industryThe 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.  Trainees earn a certificate for each exam passed.  Packaged with this book, is also a NEW! Exam Prep Guide.

Table of Contents

Chapter 1      Nutritional Cooking — Art and Science


·         What is Nutrition?

·         How We Got to This Point

·         Achieving Nutritious Food Choices

·         Markets for Nutritious Cooking Skills and Knowledge

·         Applying Nutrition Principles to Cooking Is Both Art and Science


Chapter 2    The Basic Nutrients — Their Importance in Health


·         Healthy Body Weight

·         Nutrients—Substances That Nourish the Body

·         Carbohydrate, Protein, and Lipid

·         Vitamins and Minerals—The Regulators

·         Water—The Most Important Nutrient

·         Nutritional Value of Food

·         Digestion, Absorption, and Transport of Nutrients


Chapter 3      Understanding Nutritional Guidelines and Labeling


·         A Healthy Diet

·         Dietary Reference Intakes

·         Dietary Guidelines for Americans 2005

·         MyPyramid

·         Nutrition Labeling Implementation and Interpretation


Chapter 4      Carbohydrates


·         Carbohydrate Basics

·         Simple Carbohydrates: The Sugars

·         Complex Carbohydrates: Polysaccharides

·         Dietary Fiber

·         Digestion, Absorption, and Metabolism of Carbohydrates

·         Carbohydrates and Health Problems


Chapter 5      Proteins


·         Protein Basics

·         Proteins and Nutrition

·         Nutritional Properties of Proteins

·         Protein Changes during Cooking

·         Excessive and Insufficient Protein in the Diet

·         Dietary Requirements for Protein


Chapter 6      Lipids


·         Lipids: Structure and Function

·         The Role of Lipids in the Body

·         Cooking with Fats and Oils

·         Dietary Intakes of Lipids

·         Lipid Digestion and Absorption

·         Lipids and Health


Chapter 7      Vitamins, Minerals, and Water


·         What Are Vitamins and Minerals?

·         Vitamins in the Diet

·         Minerals in the Diet

·         Retaining Vitamins and Minerals When Cooking

·         Supplementation of Vitamins and Minerals

·         Water in the Diet


Chapter 8      Food with Nutritional Appeal


·         Growing Nutritious Food

·         Harvesting, Transporting, and Processing Nutritious Food

·         Receiving, Storing, and Preparing Nutritious Food

·         Cooking Nutritious Food


Chapter 9      Cooking and Eating More Healthfully


·         How People Taste Food

·         Cooking More Healthfully

·         Adapting Recipes for Good Nutrition


Chapter 10   Eating in the United States


·         A Healthy Diet

·         The American Diet

·         Special Diets

·         Popular Fad Diets

·         Herbs and Herbal Supplements

·         Relationship of Diet and Exercise

·         Weight-Loss Diets

·         Health Risks of American Diets

·         Food Additives—Their Role and Impact

·        Allergens in Food Items


Field Project



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