Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks 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.
The book includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced.
The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Copyright - p. iv 5. About the Author - p. vii 6. OverviewThe Nutrition, Food Science and Culinary Connection: Integrating Nutrition, Food Science and the Culinary Arts - p. ix 7. Chapter 1. Nutrition Basics: What Is Inside Food, How It Functions and Healthy Guidelines: The Nutrients in Foods and Beverages in Healthy Cooking and Baking - p. 1 8. Chapter 2. Food Science Basics: Healthy Cooking and Baking Demystified: The Science Behind Healthy Foods, Cooking and Baking - p. 61 9. Chapter 3. Culinary Arts Basics: Healthy Cooking Fundamentals: The Culinary Competencies of Healthy Food Selection, Preparation and Food Service - p. 114 10. Chapter 4. Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health: Healthy Carbohydrate Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts - p. 174 11. Chapter 5. Protein Basics: Animal and Vegetable Proteins in Food and Health: Healthy Protein Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts - p. 234 12. Chapter 6. Lipids Basics: Fats and Oils in Foods and Health: Healthy Lipid Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts - p. 296 13. Chapter 7. Vitamin and Mineral Basics: The ABCs of Healthy Foods and Beverages, Including Phytonutrients and Functional Foods: Healthy Vitamin and Mineral Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts - p. 358 14. Chapter 8. Fluid Basics: Healthfully Meeting Fluid Needs: Healthy Fluid Choices, Roles and Applications - p. 426 15. Chapter 9. Diet and Disease: Healthy Choices for Disease Prevention and Diet Management: Practical Applications for Nutrition, Food Science and Culinary Professionals - p. 483 16. Chapter 10. Weight Management: Finding the Healthy Balance: Practical Applications for Nutrition, Food Science and Culinary Professionals - p. 568 17. Chapter 11. Life Cycle Nutrition: Healthful Eating Throughout the Ages: Practical Applications for Nutrition, Food Science and Culinary Professionals - p. 633 18. Chapter 12. Global Food and Nutrition: World Food, Health and the Environment: Practical Applications for Nutrition, Food Science and Culinary Professionals - p. 734 19. Word Pantry - p. 817 20. Index - p. 847
Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks 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.
The book includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced.
The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Copyright - p. iv 5. About the Author - p. vii 6. OverviewThe Nutrition, Food Science and Culinary Connection: Integrating Nutrition, Food Science and the Culinary Arts - p. ix 7. Chapter 1. Nutrition Basics: What Is Inside Food, How It Functions and Healthy Guidelines: The Nutrients in Foods and Beverages in Healthy Cooking and Baking - p. 1 8. Chapter 2. Food Science Basics: Healthy Cooking and Baking Demystified: The Science Behind Healthy Foods, Cooking and Baking - p. 61 9. Chapter 3. Culinary Arts Basics: Healthy Cooking Fundamentals: The Culinary Competencies of Healthy Food Selection, Preparation and Food Service - p. 114 10. Chapter 4. Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health: Healthy Carbohydrate Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts - p. 174 11. Chapter 5. Protein Basics: Animal and Vegetable Proteins in Food and Health: Healthy Protein Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts - p. 234 12. Chapter 6. Lipids Basics: Fats and Oils in Foods and Health: Healthy Lipid Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts - p. 296 13. Chapter 7. Vitamin and Mineral Basics: The ABCs of Healthy Foods and Beverages, Including Phytonutrients and Functional Foods: Healthy Vitamin and Mineral Choices, Roles and Applications in Nutrition, Food Science and the Culinary Arts - p. 358 14. Chapter 8. Fluid Basics: Healthfully Meeting Fluid Needs: Healthy Fluid Choices, Roles and Applications - p. 426 15. Chapter 9. Diet and Disease: Healthy Choices for Disease Prevention and Diet Management: Practical Applications for Nutrition, Food Science and Culinary Professionals - p. 483 16. Chapter 10. Weight Management: Finding the Healthy Balance: Practical Applications for Nutrition, Food Science and Culinary Professionals - p. 568 17. Chapter 11. Life Cycle Nutrition: Healthful Eating Throughout the Ages: Practical Applications for Nutrition, Food Science and Culinary Professionals - p. 633 18. Chapter 12. Global Food and Nutrition: World Food, Health and the Environment: Practical Applications for Nutrition, Food Science and Culinary Professionals - p. 734 19. Word Pantry - p. 817 20. Index - p. 847
