Nutrition for Foodservice and Culinary Professionals, 7th Edition

by Karen E. Drummond (Drexel University ); Lisa M. Brefere (GigaCHEF.com )

• ISBN13: 9780470405741
• ISBN10: 0470405740
• Format: eBook
• Copyright: 2009-05-01
• Publisher: Wiley

Summary

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.

Table of Contents

Preface

Fundamentals Of Nutrition And Food.

Introduction to Nutrition

Factors Influencing Food Selection

Flavor

Other Aspects of Food

Demographics

Culture and Religion

Health

Social and Emotional Influences

Food Industry and the Media

Environmental Concerns

Basic Nutrition Concepts

Nutrition

Kilocalories

Nutrients

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

MyPyramid

Food Labels

Nutrition Facts

Nutrient Claims

Health Claims

Portion Size Comparisons

Food Facts: Nutrient Analysis of Recipes

Hot Topic: Quack! Quack!

Carbohydrates

Functions of Carbohydrates

Simple Carbohydrates (Sugars)

Monosaccharides

Disaccharides

Added Sugars

Health Issues

Complex Carbohydrates (Starches and Fibers)

Starches

Health Effects of Starches

Fibers

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

Grains

Chef?s Tips

Legumes

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

Triglycerides in Food

Trans Fats

Essential Fatty Acids: Omega-3 and Omega-6 Fatty

Acids

Cholesterol

Nutrition Science Focus: Lipids

Digestion, Absorption, and Metabolism

Lipids and Health

Heart Disease

Cancer

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

Vitamins

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

Folate

Vitamin B12

Pantothenic Acid and Biotin

Choline and Vitaminlike Substances

Ingredient Focus: Fruits and Vegetables

Nutrition: Health Benefits of Fruits and Vegetables

Culinary Science

Chef?s Tips

Food Facts: Functional Foods: Superfoods

Hot Topic: Phytochemicals

Water and Minerals

Water

Functions

How Much Water Do You Need?

Bottled Water

Major Minerals

Calcium and Phosphorus

Magnesium

Sodium

Potassium

Chloride

Other Major Minerals

Trace Minerals

Iron

Zinc

Iodine

Selenium

Fluoride

Chromium

Copper

Other Trace Minerals

Ingredient Focus: Nuts and Seeds

Nutrition

Culinary Science

Chef?s Tips

Food Facts: How to Retain Vitamins and Minerals from Purchasing to Serving

Hot Topic: Dietary Supplements

Developing and Marketing Healthy Recipes and Menus

Foundations of Healthy Cooking

Flavor

Herbs and Spices

Juices

Vinegars and Oils

Stock

Rubs and Marinades

Aromatic Vegetables

Sauce Alternatives: Vegetable Pur?es, Coulis, Salsas, Relishes, Chutneys, Compotes, and Mojos

Wine and Spirits

Extracts and Oils

Putting It All Together: Flavor Profiles

Cooking Methods and Techniques for a Healthy Eating Style

Dry-Heat Cooking Methods

Chef?s Tips for Roasting

Chef?s Tips for Broiling and Grilling

Chef?s Tips for Saut?ing and Dry Saut?ing

Chef?s Tips for Stir-Frying

Moist-Heat Cooking Methods

Chef?s Tips for Moist-Heat Cooking

Healthy Menus and Recipes.

Introduction to Healthy Menus

Recipe Modification

Examples of How to Modify Recipes

Breakfast

Chef?s Tips for Breakfast

Appetizers

Chef?s Tips for Appetizers

Soups

Chef?s Tips for Soups

Salads and Dressings

Chef?s Tips for Salads and Dressings

Entr?es

Chef?s Tips for Entr?es

Side Dishes

Chef?s Tips for Side Dishes

Desserts

Chef?s Tips for Desserts

Morning and Afternoon Breaks

Morning Breaks

Afternoon Breaks

Chef?s Tips for Midmorning and Afternoon Breaks

Presentation

Basic Principles

How to Make Garnishes

Recipes

Marketing to Health-Conscious Guests

Gauging Customers? Needs and Wants

Adding Healthy Menu Options to the Menu

Promotion

Staff Trainings

Program Evaluation

Responding to Special Guest Requests

Diet Low in Fat, Saturated Fat, and Cholesterol

Low Sodium (Low Salt) Diet

Vegetarian Diet

Low-Carbohydrate Diet

South Beach Diet

High Fiber Diet

Low Lactose Diet

Gluten Free Diet

Diet Low in Added Sugars

Restaurants and Nutrition-Labeling Laws

Nutrition?s Relationship to Health and Life Span

Nutrition and Health

Nutrition and Cardiovascular Disease

Coronary Heart Disease

Stroke

High Blood Pressure

Menu Planning for Cardiovascular Diseases

Nutrition and Cancer

Menu Planning to Lower Cancer Risk

Nutrition and Diabetes Mellitus

Osteoporosis

Facts and Figures

What Is Bone?

Risk Factors

Prevention

Detection

Treatment

Food Facts: Botanicals and Herbs

Hot Topic: Biotechnology

Weight Management and Exercise

"How Much Should I Weigh"?

Health Implications of Obesity

Theories of Obesity

Treatment of Obesity

Eating Plan and Nutrition Education

Exercise

Behavior and Attitude Modification

Social Support

Maintenance Support

Drugs

Surgery

Menu Planning for Weight Loss and Maintenance

The Problem of Underweight

Nutrition for the Athlete

Food Facts: Sports Drinks

Hot Topic: Diet Books

Nutrition over the Life Cycle

Pregnancy

Nutrition During Pregnancy

Diet-Related Concerns During Pregnancy

Menu Planning During Pregnancy

Nutrition and Menu Planning During Lactation

Infancy: The First Year of Life

Nutrition During Infancy

Feeding the Infant

Childhood

Nutrition During Childhood

Menu Planning for Children

Adolescence

Nutrition During Adolescence

Menu Planning for Adolescents

Eating Disorders

Anorexia Nervosa

Bulimia Nervosa

Binge Eating Disorder

Female Athlete Triad

Treatment

Older Adults

Factors Affecting Nutrition Status

Nutrition for Older Adults

Menu Planning for Older Adults

Food Facts: Food Allergies

Hot Topic: Childhood Obesity

Nutritive Value of Foods

Dietary Reference Intakes

Expanded Serving Sizes for MyPyramid

Growth Charts

Answers to Check-Out Quizzes

Glossary

Index

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