Nutrition for Foodservice and Culinary Professionals

ISBN-10: 0470052422
ISBN-13: 9780470052426
Edition: 7th 2010
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Description: 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  More...

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Book details

List price: $129.95
Edition: 7th
Copyright year: 2010
Publisher: John Wiley & Sons, Incorporated
Publication date: 5/12/2009
Binding: Hardcover
Pages: 656
Size: 8.75" wide x 11.25" long x 3.95" tall
Weight: 4.202
Language: English

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.

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: Healt

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