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Culinary Nutrition - The Science and Practice of Healthy Cooking (Paperback, New)
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Culinary Nutrition - The Science and Practice of Healthy Cooking (Paperback, New)
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Culinary Nutrition: The Science and Practice of Healthy Cooking is
the first textbook specifically written to bridge the relationship
between food science, nutrition and culinology as well as consumer
choices for diet, health and enjoyment. The book uses a
comprehensive format with real-life applications, recipes and color
photographs of finished dishes to emphasize the necessity of
sustainably deliverable, health-beneficial and taste-desirable
products. With pedagogical elements to enhance and reinforce
learning opportunities, this book explores what foods involve the
optimum nutritional value for dietary needs, including specific
dietary requirements and how foods are produced. It also considers
alternative production methods, along with the impact of
preparation on both the nutritional value of a food and its
consumer acceptability. Other discussions focus on the basics of
proteins, carbohydrates, and lipids, issues of diet and disease
such as weight management, and food production and preparation.
Laboratory-type, in-class activities are presented using limited
materials and applications of complex concepts in real-life
situations. This book will be a valuable resource for undergraduate
students in culinary nutrition, nutrition science, food science and
nutrition, and culinary arts courses. It will also appeal to
professional chefs and food scientists as well as research chefs in
product development.
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