Nutrition for Foodservice and Culinary Professionals

by Drummond, Karen Eich; Drummond, Karen Eich; Brefere, Lisa M.; Brefere, Lisa M.

• ISBN13: 9780471347774
• ISBN10: 0471347779
• Edition: 4th
• Format: Hardcover
• Copyright: 2000-08-01
• Publisher: John Wiley & Sons Inc

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	xv
Part One Fundamentals of Nutrition and Foods	1	(252)
Introduction to Nutrition	3	(27)
Factors Influencing Food Selection	4	(4)
Cultural and Family Influences	5	(1)
Religious Influences	5	(1)
Social and Emotional Influences	5	(1)
Desire to Improve Health and Appearance	6	(1)
Food Cost, Convenience, and Availability	6	(1)
Flavor	7	(1)
Environmental Concerns	8	(1)
Basic Nutrition Concepts	8	(6)
Nutrition	8	(1)
Calories	9	(1)
Nutrients	10	(2)
Nutrient Density	12	(2)
Characteristics of a Nutritious Diet	14	(1)
Nutrient Recommendations: Dietary Reference Intakes	15	(2)
What Happens When You Eat	17	(6)
Digestion, Absorption, and Metabolism	17	(1)
Gastrointestinal Tract	18	(5)
Food Facts: Food Basics	23	(3)
Hot Topic: Biotechnology	26	(4)
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus	30	(48)
Dietary Recommendations and Food Guides	31	(24)
Dietary Guidelines for Americans	32	(2)
Food Guide Pyramid	34	(20)
Exchange Systems	54	(1)
Food Labels	55	(11)
Nutrition Facts	56	(5)
Nutrient Claims	61	(1)
Health Claims	62	(4)
Portion Size Comparisons	66	(5)
Food Facts: Computerized Nutrient Analysis	71	(2)
Hot Topic: Quack! Quack!	73	(5)
Carbohydrates	78	(45)
Functions of Carbohydrates	79	(1)
Sugars	80	(10)
Sugars in Food	82	(2)
Added Sugars and Health	84	(6)
Starch	90	(2)
Starch in Food	90	(1)
Starch and Health	91	(1)
Fiber	92	(4)
Fiber in Food	92	(1)
Whole Grains	93	(2)
Fiber and Health	95	(1)
Digestion, Absorption, and Metabolism of Carbohydrates	96	(2)
Dietary Recommendations for Carbohydrates	98	(1)
Ingredient Focus: Grains, Legumes, and Pasta	98	(20)
Grains	99	(2)
Chef's Tips	101	(1)
Legumes	101	(9)
Chef's Tips	110	(1)
Pasta	110	(4)
Chef's Tips	114	(4)
Food Facts: Amber Waves of Grain	118	(1)
Hot Topic: Nonnutritive Sweeteners	119	(4)
Lipids: Fats and Oils	123	(37)
Functions of Lipids	125	(1)
Triglycerides	126	(8)
Triglycerides in Food	128	(2)
Trans Fats	130	(2)
Essential Fatty Acids	132	(2)
Cholesterol	134	(2)
Lecithin	136	(1)
Digestion, Absorption, and Metabolism	136	(2)
Lipids and Health	138	(2)
Dietary Recommendations	140	(1)
Ingredient Focus: Meats, Poultry, and Fish	141	(11)
Nutrition	142	(2)
Purchasing	144	(1)
Preparation	145	(2)
Cooking	147	(1)
Chef's Tips	147	(5)
Food Facts: Oils and Margarines	152	(5)
Hot Topic: Fat Substitutes	157	(3)
Protein	160	(34)
Structure of Protein	161	(3)
Functions of Protein	164	(2)
Denaturation	166	(1)
Digestion, Absorption, and Metabolism	167	(1)
Protein in Food	168	(2)
Protein and Health	170	(1)
Dietary Recommendations for Protein	171	(1)
Ingredient Focus: Milk, Dairy Products, and Eggs	172	(18)
Milk	172	(3)
Cheese	175	(5)
Cream	180	(2)
Ice Cream and Ice Milk	182	(1)
Yogurt	183	(2)
Eggs	185	(1)
Chef's Tips	186	(4)
Food Facts: Soybeans	190	(1)
Hot Topic: Irradiation	191	(3)
Vitamins	194	(30)
Characteristics of Vitamins	195	(1)
Fat-Soluble Vitamins	196	(5)
Vitamin A	197	(2)
Vitamin D	199	(1)
Vitamin E	200	(1)
Vitamin K	200	(1)
Water-Soluble Vitamins	201	(9)
Vitamin C	201	(3)
Thiamin, Riboflavin, and Niacin	204	(2)
Vitamin B6	206	(1)
Folate and Vitamin B12	207	(1)
Pantothenic Acid and Biotin	208	(1)
Vitaminlike Substances	209	(1)
Ingredient Focus: Fruits and Vegetables	210	(11)
Nutrition	210	(1)
Purchasing and Receiving	210	(3)
Storage	213	(3)
Preparation and Cooking	216	(1)
Chef's Tips	217	(4)
Food Facts: How Food Processing, Storage, Preparation, and Cooking Affect Vitamin and Mineral Content	221	(1)
Hot Topic: Functional Foods and Phytochemicals	222	(2)
Water and Minerals	224	(29)
Water	226	(2)
Major Minerals	228	(5)
Calcium and Phosphorus	228	(2)
Magnesium	230	(1)
Sodium	230	(2)
Potassium	232	(1)
Chloride	232	(1)
Other Major Minerals	233	(1)
Trace Minerals	233	(8)
Iron	233	(4)
Zinc	237	(1)
Iodine	238	(1)
Selenium	238	(1)
Fluoride	239	(1)
Chromium	240	(1)
Copper	240	(1)
Other Trace Minerals	240	(1)
Osteoporosis	241	(2)
Ingredient Focus: Nuts and Seeds	243	(4)
Chef's Tips	244	(3)
Food Facts: The Dangers of Lead	247	(1)
Hot Topic: Dietary Supplements	248	(5)
Part Two Developing and Marketing Healthy Recipes and Menus	253	(98)
Developing Healthy Menus and Recipes	255	(67)
Healthy Menus	256	(1)
Foundations: Flavor	257	(18)
Herbs and Spices	258	(5)
Juices	263	(1)
Vinegars and Oils	263	(5)
Stock	268	(3)
Rubs and Marinades	271	(1)
Aromatic Vegetables	272	(1)
Sauce Alternatives: Coulis, Salsa, Relish, Chutney, Compote, and Mojos	273	(1)
Alcoholic Beverages	274	(1)
Extracts and Oils	274	(1)
Healthy Cooking Methods and Techniques	275	(8)
Dry-Heat Cooking Methods	276	(1)
Chef's Tips	277	(2)
Chef's Tips	279	(1)
Chef's Tips	280	(1)
Chef's Tips	281	(1)
Moist-Heat Cooking Methods	281	(2)
Presentation	283	(2)
Healthy Recipes and Chef's Tips	285	(13)
Appetizers	286	(1)
Soups	286	(1)
Salads and Dressings	287	(2)
Entrees	289	(2)
Side Dishes	291	(1)
Desserts	292	(1)
Breakfasts	293	(5)
Recipes	298	(24)
Appetizers	299	(4)
Soups	303	(1)
Salads and Dressings	304	(4)
Entrees	308	(4)
Relishes, Salsas, Coulis, Chutneys, and Sauces	312	(2)
Side Dishes	314	(2)
Desserts	316	(3)
Breakfasts	319	(3)
Marketing Healthy Menu Options	322	(17)
Gauging Customers' Needs and Wants	323	(2)
Developing and Implementing Healthy Menu Options	325	(8)
Promotion	329	(1)
Staff Training	330	(3)
Program Evaluation	333	(2)
Restaurants and Nutrition Labeling Laws	335	(4)
Light Beverages and Foods for the Beverage Operation	339	(12)
Lower-Calorie and Lower-Alcohol Drink Options	340	(4)
Fruit Juices and Fruit-Juice-Based Beverages	341	(1)
Creamy Drinks	341	(1)
Alcohol-Free Wines	341	(1)
Light Beers and Nonalcoholic Malt Beverages	341	(2)
Low-Alcohol Refreshers	343	(1)
Mocktails	343	(1)
Other Choices	343	(1)
Bottled Waters	344	(2)
Healthy Snacks and Appetizers	346	(1)
Marketing Light Beverages and Foods	347	(4)
Part Three Nutrition's Relationship to Health and Lifespan	351	(110)
Nutrition and Health	353	(32)
Nutrition and Cardiovascular Disease	354	(12)
Coronary Heart Disease	356	(1)
Nutrition and Coronary Heart Disease	357	(1)
Stroke	358	(1)
High Blood Pressure	359	(3)
Menu Planning for Cardiovascular Diseases	362	(4)
Nutrition and Cancer	366	(4)
Menu Planning to Lower Cancer Risk	369	(1)
Nutrition and Diabetes Mellitus	370	(3)
Vegetarian Eating	373	(8)
Nutritional Adequacy of Vegetarian Diets	376	(2)
Menu-Planning Guidelines	378	(3)
Food Facts: Caffeine	381	(2)
Hot Topic: B Vitamins and Heart Disease	383	(2)
Weight Management and Exercise	385	(24)
``How Much Should I Weigh?''	387	(1)
Health Implications of Obesity	388	(2)
Theories of Obesity	390	(2)
Treatment of Obesity	392	(8)
Diet and Nutrition Education	393	(1)
Exercise	394	(2)
Behavior and Attitude Modification	396	(3)
Social Support	399	(1)
Maintenance Support	400	(1)
Menu Planning for Weight Loss and Maintenance	400	(1)
The Problem of Underweight	401	(1)
Nutrition for the Athelete	402	(4)
Food Facts: Sports Drinks	406	(1)
Hot Topic: Diet Pills	407	(2)
Nutrition Over the Life Cycle	409	(52)
Pregnancy	410	(9)
Nutrition During Pregnancy	411	(3)
Menu Planning During Pregnancy	414	(5)
Nutrition and Menu Planning During Lactation	419	(1)
Infancy: The First Year of Life	420	(8)
Nutrition During Infancy	420	(2)
Feeding the Infant	422	(6)
Childhood	428	(7)
Nutrition During Childhood	428	(4)
Menu Planning for Children	432	(3)
Adolescence	435	(3)
Nutrition During Adolescence	435	(2)
Menu Planning for Adolescents	437	(1)
Eating Disorders	438	(6)
Anorexia Nervosa	439	(1)
Bulimia Nervosa	440	(1)
Binge Eating Disorder	441	(1)
Treatment	442	(2)
Older Adults	444	(10)
Factors Affecting Nutrition Status	445	(2)
Nutrition for Older Adults	447	(1)
Menu Planning for Older Adults	448	(6)
Food Facts: Creative Pureed Foods	454	(1)
Hot Topic: Food Allergies	455	(6)
Appendix A Nutritive Value of Foods	461	(71)
Appendix B 1997-1998 Dietary Reference Intakes 1989 Recommended Dietary Allowance	532	(6)
Appendix C Expanded List of Serving Sizes for Food Guide Pyramid	538	(4)
Appendix D Multicultural Food Pyramids	542	(3)
Appendix E Answers to Check-Out Quizzes	545	(8)
Glossary	553	(12)
Index	565