Author : Michael Baskette
Publisher : Prentice Hall
Page : 0 pages
File Size : 21,96 MB
Release : 2009
Category : Cookery
ISBN : 9780130457011
This updated edition is both a guide and a tool for those interested in preparing healthy food. Offering streamlined coverage, the work combines the science of nutrition with the art of cooking--logically progressing through the basics of nutrition to health and diet, to cooking techniques to menu planning and finally, sample recipes.
Author : Jacqueline B. Marcus
Publisher : Academic Press
Page : 660 pages
File Size : 35,5 MB
Release : 2013-04-15
Category : Technology & Engineering
ISBN : 0123918839
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. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 578 pages
File Size : 16,93 MB
Release : 2013-02-04
Category : Cooking
ISBN : 0470635436
Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.
Author : Michael Baskette
Publisher :
Page : 0 pages
File Size : 36,90 MB
Release : 1999
Category : Cookery
ISBN : 9780137544172
This unique text combines the experience of a professional chef with the expertise of a registered dietitian, offering readers a valuable guidebook/resource tool for preparing healthy food. The science of nutrition and the art of cooking are fully integrated to illustrate the infinite possibilities of healthy cooking that achieves quality in all areas of taste and customer satisfaction. A refreshing emphasis is placed on the taste, and composition of nutritionally prepared foods.
Author : Vickie A. Vaclavik
Publisher : CRC Press
Page : 627 pages
File Size : 45,24 MB
Release : 2013-01-24
Category : Medical
ISBN : 1439850836
Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. Includes Material for Classroom Lectures and Laboratory Practicum The lecture portion of the book includes: A glossary of key terms Teachable Moments to amplify the application of basic food science concepts Recommended websites to facilitate further study References to USDA guidelines to assist in planning and achieving a healthy diet Appendices elaborating on pertinent topics in nutrition and nutritional cooking Ample space for reader notes to be added to the text Recipes and Sample Menus The lab portion of the text offers the opportunity to apply basic nutritional principles in the kitchen and equips readers with the ability to prepare tasty and healthy cuisine. It includes recipes and sample menus that enable application of the lecture material. Using classic culinary techniques while adhering to sound nutritional principles, professional and home chefs can create tasty meals that promote good health.
Author : John La Puma
Publisher : Harmony
Page : 322 pages
File Size : 18,23 MB
Release : 2009
Category : Cooking
ISBN : 0307394638
Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.
Author : Baskette
Publisher : Prentice Hall
Page : pages
File Size : 14,21 MB
Release : 1998-10-26
Category :
ISBN : 9780130962195
Author : Mary Anne Eaton
Publisher :
Page : pages
File Size : 37,5 MB
Release : 2016-08-11
Category :
ISBN : 9781524902865
Author : MaryAnn F. Kohl
Publisher : Gryphon House, Inc.
Page : 196 pages
File Size : 28,82 MB
Release : 1997
Category : Juvenile Nonfiction
ISBN : 0876591845
Easy edible art for young children.
Author : Nicole M. Farmer
Publisher : CRC Press
Page : 267 pages
File Size : 13,49 MB
Release : 2022-08-08
Category : Medical
ISBN : 1351396595
Poor diet and substandard nutrition are underlying causes of many diseases including cardiovascular disease, diabetes, and cancer. Collectively, these ailments are the leading causes of premature death, most of which are preventable. Cooking for Health and Disease Prevention: From the Kitchen to the Clinic helps demonstrate cooking as a fundamental bridge between ideal nutrition and long-term health. Clinicians, patients, and the public often lack adequate knowledge to help select and prepare foods for optimal disease management. This book provides information to clinicians and their patients about foods and cooking principles to help prevent common health conditions. Features: Focuses on disease endpoints, reviewing the disease biology and epidemiology and presenting dietary interventions for disease prevention. Provides recommendations for translating dietary and culinary principles of health prevention into clinical practice and includes a recipe appendix with practical examples. Features information on healthy cooking techniques as well as food selection, storage, and preparation to help maximize nutritional value. Introduces the reader to fundamental concepts in nutrition and culinary principles explaining the relationship between food processing and food preparation and nutritional quality of foods. This book is accessible to patients and offers evidence-based practical interventions for healthcare professionals. It is authored by Nicole Farmer, physician scientist at the NIH Clinical Center, and nutrition researcher Andres Ardisson Korat, awarded a doctorate degree in nutrition and epidemiology from the Harvard T.H. Chan School of Public Health.
