Culinary Nutrition: The Science and Practice of Healthy Cooking

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Academic Press, Apr 15, 2013 - Technology & Engineering - 660 pages

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
 

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Contents

Healthy Cooking and Baking Demystified The Science behind Healthy Foods Cooking and Baking
Healthy Cooking Fundamentals The Culinary Competencies of Healthy Food Selection Preparation and Food Service
Sugars Starches and Fibers in Foods and Health Healthy Carbohydrate Choices Roles and Applications in Nutrition Food Science and the Culinary Arts
Animal and Vegetable Proteins in Food and Health Healthy Protein Choices Roles and Applications in Nutrition Food Science and the Culinary Arts
Fats and Oils in Foods and Health Healthy Lipid Choices Roles and Applications in Nutrition Food Science and the Culinary Arts
The ABCs of Healthy Foods and Beverages Including Phytonutrients and Functional Foods Healthy Vitamin and Mineral Choices Roles and Applicati...
Healthfully Meeting Fluid Needs Healthy Fluid Choices Roles and Applications
Healthy Choices for Disease Prevention and Diet Management Practical Applications for Nutrition Food Science and Culinary Professionals
Finding the Healthy Balance Practical Applications for Nutrition Food Science and Culinary Professionals
Healthful Eating Throughout the Ages Practical Applications for Nutrition Food Science and Culinary Professionals
World Food Health and the Environment Practical Applications for Nutrition Food Science and Culinary Professionals
Word Pantry
Index
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About the author (2013)

Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Highland Park, Illinois, United States. She holds a bachelor of science degree in family, consumer and nutrition sciences and a master of science degree in food and nutrition from Northern Illinois University and is the recipient of the Medallion Award from the Academy of Nutrition and Dietetics.

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