Nutrition for Foodservice and Culinary Professionals, 6th Edition

by Karen E. Drummond (Yardley, Pennsylvania); Lisa M. Brefere (Purchase, New York )

• ISBN13: 9780471599760
• ISBN10: 047159976X
• Edition: 6th
• Format: Hardcover
• Copyright: 2006-02-01
• Publisher: Wiley

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

Preface	p. xv
Fundamentals of Nutrition and Food
Introduction to Nutrition	p. 3
Factors Influencing Food Selection	p. 4
Basic Nutrition Concepts	p. 12
Characteristics of a Nutritious Diet	p. 19
Nutrient Recommendations: Dietary Reference Intakes	p. 20
What Happens When You Eat	p. 22
Food Facts: Food Basics	p. 30
Hot Topic: Organic Foods	p. 31
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus	p. 35
Dietary Recommendations and Food Guides	p. 36
Food Labels	p. 69
Portion Size Comparisons	p. 80
Food Facts: Nutrient Analysis of Recipes	p. 86
Hot Topic: Quack! Quack!	p. 90
Carbohydrates	p. 95
Functions of Carbohydrates	p. 96
Simple Carbohydrates (Simple Sugars)	p. 98
Complex Carbohydrates	p. 108
Whole Grains	p. 115
Digestion, Absorption, and Metabolism of Carbohydrates	p. 118
Dietary Recommendations for Carbohydrates	p. 119
Ingredient Focus: High-Fiber Grains and Legumes	p. 121
Food Facts: The Facts about Low-Carb Foods	p. 135
Hot Topic: Artificial Sweeteners and Reduced-Kcalorie Sweeteners	p. 139
Lipids: Fats and Oils	p. 145
Functions of Lipids	p. 146
Triglycerides	p. 148
Cholesterol	p. 161
Lecithin	p. 163
Digestion, Absorption, and Metabolism	p. 164
Lipids and Health	p. 166
Dietary Recommendations	p. 168
Ingredient Focus: Milk, Dairy Products, and Eggs	p. 171
Food Facts: Oils and Margarines	p. 179
Hot Topic: Fat Substitutes	p. 184
Protein	p. 187
Structure of Protein	p. 188
Functions of Protein	p. 191
Denaturation	p. 194
Digestion, Absorption, and Metabolism	p. 194
Protein in Food	p. 195
Health Effects of Protein	p. 198
Dietary Recommendations for Protein	p. 200
Ingredient Focus: Meat, Poultry, and Fish	p. 201
Food Facts: Soy Foods	p. 210
Hot Topic: Irradiation	p. 212
Vitamins	p. 215
Characteristics of Vitamins	p. 216
Fat-Soluble Vitamins	p. 217
Water-Soluble Vitamins	p. 226
Ingredient Focus: Fruits and Vegetables	p. 239
Food Facts: How to Retain Vitamins and Minerals from Purchasing to Serving	p. 247
Hot Topic: Functional Foods and Phytochemicals	p. 249
Water and Minerals	p. 253
Water	p. 255
Major Minerals	p. 257
Trace Minerals	p. 267
Osteoporosis	p. 277
Ingredient Focus: Nuts and Seeds	p. 283
Food Facts: Bottled Waters	p. 289
Hot Topic: Dietary Supplements	p. 291
Developing and Marketing Healthy Recipes and Menus
Foundations of Healthy Cooking	p. 297
Flavor	p. 298
Cooking Methods and Techniques for a Healthy Eating Style	p. 316
Healthy Menus and Recipes	p. 329
Introduction to Healthy Menus	p. 330
Breakfast	p. 334
Appetizers	p. 336
Soups	p. 338
Salads and Dressings	p. 339
Entrees	p. 341
Side Dishes	p. 343
Desserts	p. 345
Morning and Afternoon Breaks	p. 346
Presentation	p. 349
Recipes	p. 355
Marketing to Health-Conscious Guests	p. 381
Gauging Customers' Needs and Wants	p. 382
Developing and Implementing Healthy Menu Options	p. 384
Responding to Special Guest Requests	p. 393
Program Evaluation	p. 401
Restaurants and Nutrition-Labeling Laws	p. 401
Nutrition's Relationship to Health and Life Span
Nutrition and Health	p. 407
Nutrition and Cardiovascular Disease	p. 408
Nutrition and Cancer	p. 425
Nutrition and Diabetes Mellitus	p. 429
Vegetarian Eating	p. 434
Food Facts: Caffeine	p. 442
Hot Topic: Biotechnology	p. 445
Weight Management and Exercise	p. 449
"How Much Should I Weigh?"	p. 451
Health Implications of Obesity	p. 453
Theories of Obesity	p. 454
Treatment of Obesity	p. 455
Menu-Planning for Weight Loss and Maintenance	p. 466
The Problem of Underweight	p. 467
Nutrition for the Athlete	p. 468
Food Facts: Sports Drinks	p. 474
Hot Topic: Fad Diets	p. 475
Nutrition Over the Life Cycle	p. 479
Pregnancy	p. 480
Nutrition and Menu Planning During Lactation	p. 491
Infancy: The First Year of Life	p. 493
Childhood	p. 500
Adolescence	p. 510
Eating Disorders	p. 513
Older Adults	p. 519
Food Facts: Creative Pureed Foods	p. 530
Hot Topic: Food Allergies	p. 531
Nutritive Value of Foods	p. 535
Dietary Reference Intakes	p. 614
Expanded Serving Sizes for Mypyramid	p. 620
Growth Charts	p. 629
Answers to Check-Out Quizzes	p. 636
Glossary	p. 640
Index	p. 651
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