Prentice Hall

Culinary, Hospitality, Travel & Tourism



Nutrition for the Culinary Arts
Nancy Berkoff

ISBN-10: 0130946281
ISBN-13: 9780130946287

Publisher: Prentice Hall
Copyright: 2005
Format: Cloth; 400 pp
Published: 01/06/2004

Suggested retail price: $59.20
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For courses in Nutrition and Culinary Arts.

Combining the science of nutrition with the art of culinary professions, this text provides a balanced overview of culinary nutrition. It contains the needed background for the design of healthy menus and recipes, the marketing of healthy food programs, and the training of food-service staff in healthy preparation and service techniques.

  • A practical, well-balanced perspective—Applies topics in nutrition to the culinary arts.

    • Shows students how the foods we eat contribute to our health and to the enjoyment of our lives.

  • Up-to-date sources and references.

    • Enables students to plan a sophisticated and healthy menu.

  • Coverage of topical culinary nutrition subjects.

    • Examines healthy techniques for food preparation, industry innovations in nutrition, and current health trends.

  • Chapter Overviews and Objectives.

    • Alerts students to key content to be covered, and helps them to organize and understand their learning goals.

  • Critical application exercises and questions.

    • Requires students to solve real-life nutrition problems with the information found in each chapter.

  • Margin notes and sidebars.

    • Highlights important information without interrupting the flow of the text.

  • Multi-disciplinary approach—Touches aspects of biology, chemistry, physiology, and psychology.

    • Enables students to convey the message of god nutrition to the public, and guides them through the right balance of nutrition and food service.



 1. Introducing Nutrition.


 2.Thinking Nutrition.


 3. The First and Last Anatomy Lesson.


 4. Carbohydrates.


 5. Fats.


 6. Protein.


 7. Vitamins, Minerals, and Water.


 8. Nutrition and Activity.


 9. Food Safety.


10. Ethnic Cuisine.


11. Putting It All Together: Healthy Menu Planning.


Appendix 1. RDA and RDIs.


Appendix 2. BMI Height/Weight Chart.


Appendix 3. Exchange Lists for Meal Planning.


Index.

The consummate culinarian needs to understand the interplay of nutrition and culinary preparation. The science and art of the nutrition and culinary professions are combined for the reader in Nutrition for the Culinary Arts.

Food is an integral part of the culinary and nutrition professions. Nutrition for the Culinary Arts shows how the foods we eat contribute to our health and to the enjoyment of our lives. It's the perfect combination of vitamins and veloute.

Features include:
  • Nutrition topics as applied to culinary arts
  • Up-to-date sources and references for sophisticated and healthy menu planning
  • Healthy techniques for food preparation
  • A look at industry innovations in nutrition
  • Analysis of current health trends

View a Sample Chapter PDF:

  • Instructor's Manual
    Lew
    © 2005 | Prentice Hall | Paper; 110 pages | Instock
    ISBN-10: 0131120832 | ISBN-13: 9780131120839


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