Specifically designed to bridge the relationships among food science, nutrition and culinology for students, food scientists and chefs.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Jacqueline B. Marcus 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 Outstanding Alumni Award from NIU the Medallion Award from the Academy of Nutrition and Dietetics.
Inhaltsangabe
Chapter 1 - Nutrition Basics: What's Inside Food, How it Functions and Healthy Guidelines Chapter 2 - Food Science Basics: Healthy Cooking and Baking Demystified Chapter 3 - Culinary Arts Basics: Healthy Cooking Fundamentals Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health Chapter 5 - Protein Basics: Animal and Vegetable Proteins in Foods and Health Chapter 6 - Lipid Basics: Fats and Oils in Foods and Health Chapter 7 - Vitamin and Mineral Basics: The ABC's of Healthy Foods and Beverages Chapter 8 - Fluid Basics: Healthfully Meeting Fluid Needs Chapter 9 - Diet and Disease: Healthy Choices for Disease Prevention and Diet Management Chapter 10 - Weight Management: Finding the Healthy Balance Chapter 11 - Lifecycle Nutrition: Healthful Eating Throughout the Ages Chapter 12 - Global Food and Nutrition: World Food, Health and the Environment
Chapter 1 - Nutrition Basics: What's Inside Food, How it Functions and Healthy Guidelines Chapter 2 - Food Science Basics: Healthy Cooking and Baking Demystified Chapter 3 - Culinary Arts Basics: Healthy Cooking Fundamentals Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health Chapter 5 - Protein Basics: Animal and Vegetable Proteins in Foods and Health Chapter 6 - Lipid Basics: Fats and Oils in Foods and Health Chapter 7 - Vitamin and Mineral Basics: The ABC's of Healthy Foods and Beverages Chapter 8 - Fluid Basics: Healthfully Meeting Fluid Needs Chapter 9 - Diet and Disease: Healthy Choices for Disease Prevention and Diet Management Chapter 10 - Weight Management: Finding the Healthy Balance Chapter 11 - Lifecycle Nutrition: Healthful Eating Throughout the Ages Chapter 12 - Global Food and Nutrition: World Food, Health and the Environment
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