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Nutrition for Culinary Arts (05 Edition)

by Nancy Berkoff

Nutrition for Culinary Arts (05 Edition) Cover
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Synopses & Reviews

Publisher Comments:

The consummate culinarian needs to understand the interplay of nutrition and culinary preparation. The science and art of the nutrition and culinary professions are combined for the reader in "Nutrition for the Culinary Arts." <P> Food is an integral part of the culinary and nutrition professions. "Nutrition for the Culinary Arts" shows how the foods we eat contribute to our health and to the enjoyment of our lives. It's the perfect combination of vitamins and veloute. "Features include: " <UL> <LI>Nutrition topics as applied to culinary arts</LI> <LI>Up-to-date sources and references for sophisticated and healthy menu planning</LI> <LI>Healthy techniques for food preparation</LI> <LI>A look at industry innovations in nutrition</LI> <LI>Analysis of current health trends</LI> </UL>

Synopsis:

The consummate culinarian needs to understand the interplay of nutrition and culinary preparation. The science and art of the nutrition and culinary professions are combined for the reader in Nutrition for the Culinary Arts.

Food is an integral part of the culinary and nutrition professions. Nutrition for the Culinary Arts shows how the foods we eat contribute to our health and to the enjoyment of our lives. It's the perfect combination of vitamins and veloute. Features include:

  • Nutrition topics as applied to culinary arts
  • Up-to-date sources and references for sophisticated and healthy menu planning
  • Healthy techniques for food preparation
  • A look at industry innovations in nutrition
  • Analysis of current health trends
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Table of Contents

 1. Introducing Nutrition.

 2.Thinking Nutrition.

 3. The First and Last Anatomy Lesson.

 4. Carbohydrates.

 5. Fats.

 6. Protein.

 7. Vitamins, Minerals, and Water.

 8. Nutrition and Activity.

 9. Food Safety.

10. Ethnic Cuisine.

11. Putting It All Together: Healthy Menu Planning.

Appendix 1. RDA and RDIs.

Appendix 2. BMI Height/Weight Chart.

Appendix 3. Exchange Lists for Meal Planning.

Index.

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Product Details

ISBN:
9780130946287
Author:
Berkoff, Nancy
Publisher:
Prentice Hall
Location:
Upper Saddle River, N.J.
Subject:
Cookery
Subject:
Nutrition
Subject:
Diets - General
Subject:
Table setting and decoration
Copyright:
2005
Edition Number:
1st ed.
Series Volume:
3150
Publication Date:
January 2004
Binding:
Hardcover
Grade Level:
College/higher education:
Language:
English
Illustrations:
Y
Pages:
400
Dimensions:
10.11x8.28x.99 in. 2.11 lbs.
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