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Nutrition for Foodservice and Culinary Professionals, 6th Edition,9780471599760
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Nutrition for Foodservice and Culinary Professionals, 6th Edition

by ;
Edition:
6th
ISBN13:

9780471599760

ISBN10:
047159976X
Format:
Hardcover
Pub. Date:
2/1/2006
Publisher(s):
Wiley
List Price: $106.50
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Summary

Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!

Author Biography

<b>Karen Eich Drummond</b> has authored and coauthored numerous books, including <i>Supervision in the Hospitality Industry, Third Edition</i> and <i>The Restaurant Training Manual</i>, both from Wiley. <p> <b>Lisa M. Brefere</b> is a Certified Executive Chef, a member of the American Culinary Federation and the American Academy of Chefs, and a graduate of The Culinary Institute of America with over twenty-two years of experience in the field.

Table of Contents

Prefacep. xv
Fundamentals of Nutrition and Food
Introduction to Nutritionp. 3
Factors Influencing Food Selectionp. 4
Basic Nutrition Conceptsp. 12
Characteristics of a Nutritious Dietp. 19
Nutrient Recommendations: Dietary Reference Intakesp. 20
What Happens When You Eatp. 22
Food Facts: Food Basicsp. 30
Hot Topic: Organic Foodsp. 31
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menusp. 35
Dietary Recommendations and Food Guidesp. 36
Food Labelsp. 69
Portion Size Comparisonsp. 80
Food Facts: Nutrient Analysis of Recipesp. 86
Hot Topic: Quack! Quack!p. 90
Carbohydratesp. 95
Functions of Carbohydratesp. 96
Simple Carbohydrates (Simple Sugars)p. 98
Complex Carbohydratesp. 108
Whole Grainsp. 115
Digestion, Absorption, and Metabolism of Carbohydratesp. 118
Dietary Recommendations for Carbohydratesp. 119
Ingredient Focus: High-Fiber Grains and Legumesp. 121
Food Facts: The Facts about Low-Carb Foodsp. 135
Hot Topic: Artificial Sweeteners and Reduced-Kcalorie Sweetenersp. 139
Lipids: Fats and Oilsp. 145
Functions of Lipidsp. 146
Triglyceridesp. 148
Cholesterolp. 161
Lecithinp. 163
Digestion, Absorption, and Metabolismp. 164
Lipids and Healthp. 166
Dietary Recommendationsp. 168
Ingredient Focus: Milk, Dairy Products, and Eggsp. 171
Food Facts: Oils and Margarinesp. 179
Hot Topic: Fat Substitutesp. 184
Proteinp. 187
Structure of Proteinp. 188
Functions of Proteinp. 191
Denaturationp. 194
Digestion, Absorption, and Metabolismp. 194
Protein in Foodp. 195
Health Effects of Proteinp. 198
Dietary Recommendations for Proteinp. 200
Ingredient Focus: Meat, Poultry, and Fishp. 201
Food Facts: Soy Foodsp. 210
Hot Topic: Irradiationp. 212
Vitaminsp. 215
Characteristics of Vitaminsp. 216
Fat-Soluble Vitaminsp. 217
Water-Soluble Vitaminsp. 226
Ingredient Focus: Fruits and Vegetablesp. 239
Food Facts: How to Retain Vitamins and Minerals from Purchasing to Servingp. 247
Hot Topic: Functional Foods and Phytochemicalsp. 249
Water and Mineralsp. 253
Waterp. 255
Major Mineralsp. 257
Trace Mineralsp. 267
Osteoporosisp. 277
Ingredient Focus: Nuts and Seedsp. 283
Food Facts: Bottled Watersp. 289
Hot Topic: Dietary Supplementsp. 291
Developing and Marketing Healthy Recipes and Menus
Foundations of Healthy Cookingp. 297
Flavorp. 298
Cooking Methods and Techniques for a Healthy Eating Stylep. 316
Healthy Menus and Recipesp. 329
Introduction to Healthy Menusp. 330
Breakfastp. 334
Appetizersp. 336
Soupsp. 338
Salads and Dressingsp. 339
Entreesp. 341
Side Dishesp. 343
Dessertsp. 345
Morning and Afternoon Breaksp. 346
Presentationp. 349
Recipesp. 355
Marketing to Health-Conscious Guestsp. 381
Gauging Customers' Needs and Wantsp. 382
Developing and Implementing Healthy Menu Optionsp. 384
Responding to Special Guest Requestsp. 393
Program Evaluationp. 401
Restaurants and Nutrition-Labeling Lawsp. 401
Nutrition's Relationship to Health and Life Span
Nutrition and Healthp. 407
Nutrition and Cardiovascular Diseasep. 408
Nutrition and Cancerp. 425
Nutrition and Diabetes Mellitusp. 429
Vegetarian Eatingp. 434
Food Facts: Caffeinep. 442
Hot Topic: Biotechnologyp. 445
Weight Management and Exercisep. 449
"How Much Should I Weigh?"p. 451
Health Implications of Obesityp. 453
Theories of Obesityp. 454
Treatment of Obesityp. 455
Menu-Planning for Weight Loss and Maintenancep. 466
The Problem of Underweightp. 467
Nutrition for the Athletep. 468
Food Facts: Sports Drinksp. 474
Hot Topic: Fad Dietsp. 475
Nutrition Over the Life Cyclep. 479
Pregnancyp. 480
Nutrition and Menu Planning During Lactationp. 491
Infancy: The First Year of Lifep. 493
Childhoodp. 500
Adolescencep. 510
Eating Disordersp. 513
Older Adultsp. 519
Food Facts: Creative Pureed Foodsp. 530
Hot Topic: Food Allergiesp. 531
Nutritive Value of Foodsp. 535
Dietary Reference Intakesp. 614
Expanded Serving Sizes for Mypyramidp. 620
Growth Chartsp. 629
Answers to Check-Out Quizzesp. 636
Glossaryp. 640
Indexp. 651
Table of Contents provided by Ingram. All Rights Reserved.


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