Nutrition for Foodservice and Culinary Professionals, 7th Edition

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  • Edition: 7th
  • Format: Hardcover
  • Copyright: 2009-05-01
  • Publisher: Wiley

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Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

Author Biography

Karen Eich Drummond is author and coauthor of numerous books including Nutrition for Foodservice and Culinary Professionals Supervision in the Hospitality Industry and The Restaurant Training Manual.

Lisa M. Brefere is a certified executive chef with more than twenty-two years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs. She is the coauthor of Nutrition for Foodservice and Culinary Professionals.

Table of Contents

Fundamentals of Nutrition and Food
Introduction to Nutrition
Factors Influencing Food Selection
Other Aspects of Food
Culture and Religion
Social and Emotional Influences
Food Industry and the Media
Environmental Concerns
Basic Nutrition Concepts
Nutrient Density
Characteristics of a Nutritious Diet
Nutrient Recommendations: Dietary Reference Intakes
What Happens When You Eat
Digestion, Absorption, and Metabolism
Gastrointestinal Tract
Food Facts: How to Recognize Whole Foods, Processed Foods, and Organic Foods
Hot Topic: How the American Diet Impacts the Environment
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
Dietary Recommendations and Food Guides
Dietary Guidelines for Americans
Food Labels
Nutrition Facts
Nutrient Claims
Health Claims
Portion Size Comparisons
Food Facts: Nutrient Analysis of Recipes
Hot Topic: Quack! Quack!
Functions of Carbohydrates
Simple Carbohydrates (Sugars)
Added Sugars
Health Issues
Complex Carbohydrates (Starches and Fibers)
Health Effects of Starches
Health Effects of Fibers
Nutrition Science Focus: Carbohydrates
Digestion, Absorption, and Metabolism of Carbohydrates
Dietary Recommendations for Carbohydrates
Ingredient Focus: High-Fiber Grains and Legumes
Chef's Tips
Chef's Tips
Food Facts: The Glycemic Index for Foods
Hot Topic: Artificial and Reduced-Kcalorie Sweeteners
Lipids: Fats and Oils
Functions of Lipids
Triglycerides in Food
Trans Fats
Essential Fatty Acids: Omega-3 and Omega-6 Fatty
Nutrition Science Focus: Lipids
Digestion, Absorption, and Metabolism
Lipids and Health
Heart Disease
Dietary Recommendations
Ingredient Focus: Milk, Dairy Products, and Eggs
Chef's Tips
Food Facts: Oils and Margarines
Hot Topic: Trans Fats in Restaurants
Structure of Protein
Functions of Protein
Nutrition Science Focus: Protein
Digestion, Absorption, and Metabolism
Protein in Food
Health Effects of Protein
Dietary Recommendations for Protein
Ingredient Focus: Meat, Poultry, and Fish
Chef's Tips
Food Facts: Soy Foods and Their Health Benefits
Chef's Tips
Hot Topic: Irradiation
Characteristics of Vitamins
Fat-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Water-Soluble Vitamins
Vitamin C
Thiamin, Riboflavin, and Niacin
Vitamin B6
Vitamin B12
Pantothenic Acid and Biotin
Choline and Vitaminlike Substances
Ingredient Focus: Fruits and Vegetables
Nutrition: Healt
Table of Contents provided by Publisher. All Rights Reserved.

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