Nutrition for Foodservice and Culinary Professionals

ISBN-10: 047159976X

ISBN-13: 9780471599760

Edition: 6th 2007 (Revised)

List price: $96.95
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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! This new edition of Nutrition for Foodservice and Culinary Professionals features: A new, full-color interior design and full-color photographs including creative food presentations The 2005 Dietary Guidelines for Americans and the United States Department of Agriculture2s MyPyramid Chef2s Tips that highlight ways to incorporate nutritional knowledge in all meals, from breakfast, appetizers, soups, and salads to entrees, side dishes, and desserts Guidelines for cooking for such diets as low carbohydrate, high fiber, low fat, reduced saturated fat and cholesterol, low sodium, vegetarian, and gluten free Updated material on weight management, including current statistics on the prevalence of overweight and obesity in the United States and the latest information on weight-loss drugs and surgery The popular Nutrition Web Explorer, completely updated and expanded to help readers research specific food and nutrition-related topics New tables displaying the amount of vitamins and minerals in selected foods New coverage on the glycemic response and its relationship to health issues
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Book details

List price: $96.95
Edition: 6th
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/24/2006
Binding: Hardcover
Pages: 688
Size: 7.75" wide x 9.50" long x 1.25" tall
Weight: 3.212
Language: English

Fundamentals of Nutrition and Food
Introduction to Nutrition
Factors Influencing Food Selection
Basic Nutrition Concepts
Characteristics of a Nutritious Diet
Nutrient Recommendations: Dietary Reference Intakes
What Happens When You Eat
Food Facts: Food Basics
Hot Topic: Organic Foods
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
Dietary Recommendations and Food Guides
Food Labels
Portion Size Comparisons
Food Facts: Nutrient Analysis of Recipes
Hot Topic: Quack! Quack!
Functions of Carbohydrates
Simple Carbohydrates (Simple Sugars)
Complex Carbohydrates
Whole Grains
Digestion, Absorption, and Metabolism of Carbohydrates
Dietary Recommendations for Carbohydrates
Ingredient Focus: High-Fiber Grains and Legumes
Food Facts: The Facts about Low-Carb Foods
Hot Topic: Artificial Sweeteners and Reduced-Kcalorie Sweeteners
Lipids: Fats and Oils
Functions of Lipids
Digestion, Absorption, and Metabolism
Lipids and Health
Dietary Recommendations
Ingredient Focus: Milk, Dairy Products, and Eggs
Food Facts: Oils and Margarines
Hot Topic: Fat Substitutes
Structure of Protein
Functions of Protein
Digestion, Absorption, and Metabolism
Protein in Food
Health Effects of Protein
Dietary Recommendations for Protein
Ingredient Focus: Meat, Poultry, and Fish
Food Facts: Soy Foods
Hot Topic: Irradiation
Characteristics of Vitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Ingredient Focus: Fruits and Vegetables
Food Facts: How to Retain Vitamins and Minerals from Purchasing to Serving
Hot Topic: Functional Foods and Phytochemicals
Water and Minerals
Major Minerals
Trace Minerals
Ingredient Focus: Nuts and Seeds
Food Facts: Bottled Waters
Hot Topic: Dietary Supplements
Developing and Marketing Healthy Recipes and Menus
Foundations of Healthy Cooking
Cooking Methods and Techniques for a Healthy Eating Style
Healthy Menus and Recipes
Introduction to Healthy Menus
Salads and Dressings
Side Dishes
Morning and Afternoon Breaks
Marketing to Health-Conscious Guests
Gauging Customers' Needs and Wants
Developing and Implementing Healthy Menu Options
Responding to Special Guest Requests
Program Evaluation
Restaurants and Nutrition-Labeling Laws
Nutrition's Relationship to Health and Life Span
Nutrition and Health
Nutrition and Cardiovascular Disease
Nutrition and Cancer
Nutrition and Diabetes Mellitus
Vegetarian Eating
Food Facts: Caffeine
Hot Topic: Biotechnology
Weight Management and Exercise
"How Much Should I Weigh?"
Health Implications of Obesity
Theories of Obesity
Treatment of Obesity
Menu-Planning for Weight Loss and Maintenance
The Problem of Underweight
Nutrition for the Athlete
Food Facts: Sports Drinks
Hot Topic: Fad Diets
Nutrition Over the Life Cycle
Nutrition and Menu Planning During Lactation
Infancy: The First Year of Life
Eating Disorders
Older Adults
Food Facts: Creative Pureed Foods
Hot Topic: Food Allergies
Nutritive Value of Foods
Dietary Reference Intakes
Expanded Serving Sizes for Mypyramid
Growth Charts
Answers to Check-Out Quizzes
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