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Nutrition for Foodservice and Culinary Professionals - Hardcover GOOD
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所在地：Sandy, Utah, 美國
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物品細節
- 物品狀況
- Brand
- Unbranded
- Book Title
- Nutrition for Foodservice and Culinary Professionals
- MPN
- Does not apply
- ISBN
- 9781119777199
關於產品
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1119777194
ISBN-13
9781119777199
eBay Product ID (ePID)
16050085479
Product Key Features
Number of Pages
416 Pages
Language
English
Publication Name
Nutrition for Foodservice and Culinary Professionals
Subject
Methods / General, General
Publication Year
2021
Type
Textbook
Subject Area
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
36.9 Oz
Item Length
11 in
Item Width
8.7 in
Additional Product Features
Edition Number
10
Intended Audience
College Audience
LCCN
2021-027857
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
613.2
Table Of Content
Preface vii Acknowledgments x I Fundamentals of Nutrition and Foods 1 Introduction to Nutrition 1 Introduction 1 Why Is Nutrition Important and What Is a Healthy Diet? 2 Nutrition and Food Terms to Know 4 Why Do You Eat the Foods You Do? 8 Kcalories and Nutrients 14 What Happens When You Eat? 20 Sustainable Food Systems 23 Finding Reliable Nutrition and Health Information 28 2 Using Food Guides, Dietary 33 Recommendations, and Nutrition Labels to Plan Menus 33 Introduction 33 MyPlate 36 2020-2025 Dietary Guidelines for Americans 47 Nutrition Labels on Packaged Goods and Restaurant Menus 50 Planning Menus Using MyPlate and the Dietary Guidelines for Americans 57 3 Carbohydrates 60 Introduction 60 Sugars 61 Starches and Fibers 67 Whole Grains 71 Carbohydrates in the Body and Choosing Healthy Carbohydrates 75 Culinary Focus: Whole Grains and Legumes 77 4 Fat 86 Introduction 86 Fats in Foods 87 Fatty Acids 90 Essential Fatty Acids, Omega-3 Fatty Acids, and Cholesterol 95 Fats in the Body 99 Dietary Recommendations 100 Culinary Focus: Dairy and Eggs 103 5 Protein 110 Introduction 110 Protein in Food 111 Protein in the Body 114 Vegetarian Eating 116 Dietary Recommendations for Protein 122 Plant-Forward Cooking 125 Culinary Focus: Meat, Poultry, and Fish 127 6 Vitamins 135 Introduction 135 Basics of Vitamins 136 Fat-Soluble Vitamins 137 Water-Soluble Vitamins 143 Dietary Supplements 150 Culinary Focus: Fruits and Vegetables 153 7 Water and Minerals 164 Introduction 164 Water 165 Beverages and Caffeine 167 Basics of Minerals 175 Calcium and Phosphorus 176 Sodium 179 Potassium 184 Magnesium 185 Iron 187 Zinc and Iodine 189 Culinary Focus: Nuts and Seeds 191 II Balanced Cooking and Menus 8 Building Flavor and Balanced Baking 198 Introduction 198 Ingredients 199 Preparation Techniques 215 Cooking Methods 218 Putting It All Together 225 Balanced Baking 227 9 Recipe Makeovers 234 Introduction 234 Basics for Modifying Recipes 235 Appetizers and Entrées 237 Sauces and Dressings 246 Desserts 250 Gluten-Free Baking 252 10 Balanced Menus 258 Introduction 258 Balanced Menu Basics 259 Appetizers, Soups, and Salads 262 Entrées, Sauces, and Side Dishes 271 Desserts, Breakfast, and Breaks 279 Presentation 287 III Applied Nutrition 11 Handling Customers'' Special Nutrition Requests 293 Introduction 293 Low-Kcalorie Requests 294 Low-Saturated Fat Requests 296 Low-Sugar Requests 298 Low-Sodium Requests 300 How to Respond to Food Allergies 304 Vegetarian Requests 310 Gluten Free 312 Low-Lactose Requests 316 12 Weight Management 320 Introduction 320 Basics of Weight Management 321 How to Lose Weight 324 Weight-Loss Myths 336 13 Nutrition for All Ages 340 Introduction 340 Nutrition and Menu Planning for Children 341 Nutrition and Menu Planning for Adolescents 348 Fighting Childhood Obesity 350 Nutrition and Menu Planning for Older Adults 358 Eating Disorders 363 Nutrition and Menu Planning for the Athlete 366 Appendix A Serving Sizes for MyPlate Food Groups A-1 Appendix B Dietary Reference Intakes A-6 Appendix C Answers to Odd-Numbered Questions in Check-Out Quizzes A-11 Glossary G-1 Index I-1
Synopsis
Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals , registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today's customers. This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking Practical discussions of applied nutrition, including how to handle customers' special nutrition requests, weight management, and nutrition for people of all ages Several appendices including serving sizes for MyPlate food groups and dietary reference intakes An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals , Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.
LC Classification Number
TX353.D78 2022
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- h***a (2077)- 買家留下的信用評價。過去 1 個月購買已獲認證New quality books carefully wrapped and boxed. Quick shipping
- l***g (1055)- 買家留下的信用評價。過去 1 個月購買已獲認證Fast shipping. A++++!!!!
- a***o (84)- 買家留下的信用評價。過去 1 個月購買已獲認證Fast shipping, as described!