Synopses & Reviews
Synopsis
The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.
Table of Contents
FUNDAMENTALS OF NUTRITION AND FOODS.
Introduction to Nutrition.
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus.
Carbohydrates.
Lipids: Fats and Oils.
Protein.
Vitamins.
Water and Minerals.
DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS.
Developing Healthy Menus and Recipes.
Marketing Healthy Menu Options.
Light Beverages and Foods for the Beverage Operation.
NUTRITION'S RELATIONSHIP TO HEALTH AND LIFESPAN.
Nutrition and Health.
Weight Management and Exercise.
Nutrition Over the Life Cycle.
Appendices.
Glossary.
Index.