Overview
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
Synopsis
Combining the science of nutrition with the art of culinary professions, this book 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.
Chapter topics include carbohydrates; fats; protein; vitamins, minerals, and water; nutrition and activity; food safety; and ethnic cuisine.
For nutrition counselors and culinary arts professionals.