Karen E Drummond, Lisa M Brefere

Nutrition for Foodservice and Culinary Professionals, Student Study Guide

• Broschiertes Buch

Produktbeschreibung

This is a student study guide to accompany Nutrition for Foodservice and Culinary Professionals, 9th Edition. Nutrition for Foodservice and Culinary Professionals, 9th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customer's critical questions and dietary needs. The Ninth Edition includes a discussion of the 2015 Dietary Guidelines for Americans and key updated content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference. This edition is updated and revised to reflect the 2015 Dietary Guidelines for Americans.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley
• 9th edition
• Seitenzahl: 240
• Erscheinungstermin: 1. August 2016
• Englisch
• Abmessung: 274mm x 213mm x 13mm
• Gewicht: 567g
• ISBN-13: 9781119271772
• ISBN-10: 1119271770
• Artikelnr.: 45192256

Autorenporträt

Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.

Inhaltsangabe

PREFACE WHAT'S NEW FOR THE NINTH EDITION ORGANIZATION LEARNING TOOLS MEDIA AND SUPPLEMENTS SUPPLEMENTARY MATERIALS ACKNOWLEDGMENTS 1 INTRODUCTION TO NUTRITION INTRODUCTION WHY IS NUTRITION IMPORTANT AND WHAT IS A HEALTHY DIET? NUTRITION AND FOOD TERMS TO KNOW WHY DO YOU EAT THE FOODS YOU DO? KCALORIES AND NUTRIENTS WHAT HAPPENS WHEN YOU EAT? SUSTAINABLE FOOD SYSTEMS FINDING RELIABLE NUTRITION AND HEALTH INFORMATION SUMMARY CHECK
OUT QUIZ 2 USING FOOD GUIDES, DIETARY RECOMMENDATIONS, AND NUTRITION LABELS TO PLAN MENUS INTRODUCTION MYPLATE 2015-2020 DIETARY GUIDELINES NUTRITION LABELS ON PACKAGED GOODS AND RESTAURANT MENUS PLANNING MENUS USING MYPLATE AND THE DIETARY GUIDELINES FOR AMERICANS SUMMARY CHECK
OUT QUIZ 3 CARBOHYDRATES INTRODUCTION SUGARS STARCHES AND FIBERS WHOLE GRAINS CARBOHYDRATES IN THE BODY AND CHOOSING HEALTHY CARBOHYDRATES CULINARY FOCUS: WHOLE GRAINS AND LEGUMES SUMMARY CHECK
OUT QUIZ 4 FAT INTRODUCTION FATS IN FOODS FATTY ACIDS ESSENTIAL FATTY ACIDS, OMEGA
3 FATTY ACIDS, AND CHOLESTEROL FATS IN THE BODY DIETARY RECOMMENDATIONS CULINARY FOCUS: DAIRY AND EGGS SUMMARY CHECK
OUT QUIZ 5 PROTEIN INTRODUCTION PROTEIN IN FOOD PROTEIN IN THE BODY VEGETARIAN EATING DIETARY RECOMMENDATIONS FOR PROTEIN CULINARY FOCUS: MEAT, POULTRY, AND FISH SUMMARY CHECK
OUT QUIZ 6 VITAMINS INTRODUCTION BASICS OF VITAMINS VITAMIN A VITAMIN D VITAMIN E VITAMIN C THIAMIN, RIBOFLAVIN, AND NIACIN VITAMIN B6 FOLATE AND VITAMIN B12 DIETARY SUPPLEMENTS CULINARY FOCUS: FRUITS AND VEGETABLES SUMMARY CHECK
OUT QUIZ 7 WATER AND MINERALS INTRODUCTION WATER BEVERAGES AND CAFFEINE BASICS OF MINERALS CALCIUM AND PHOSPHORUS MAGNESIUM SODIUM POTASSIUM IRON ZINC AND IODINE CULINARY FOCUS: NUTS AND SEEDS SUMMARY CHECK
OUT QUIZ 8 BUILDING FLAVOR AND BALANCED BAKING INTRODUCTION INGREDIENTS PREPARATION TECHNIQUES COOKING METHODS PUTTING IT ALL TOGETHER BALANCED BAKING SUMMARY CHECK
OUT QUIZ 9 RECIPE MAKEOVERS INTRODUCTION BASICS FOR MODIFYING RECIPES APPETIZERS AND ENTRÉES SAUCES AND DRESSINGS DESSERTS GLUTEN-FREE BAKING SUMMARY CHECK
OUT QUIZ 10 BALANCED MENUS INTRODUCTION BALANCED MENU BASICS APPETIZERS, SOUPS, AND SALADS ENTRÉES, SAUCES, AND SIDE DISHES DESSERTS, BREAKFAST, AND BREAKS PRESENTATION SUMMARY CHECK
OUT QUIZ 11 HANDLING CUSTOMERS' SPECIAL NUTRITION REQUESTS INTRODUCTION LOW KCALORIE OR LOW SATURATED FAT REQUESTS LOW SUGAR OR LOW SODIUM REQUESTS FOOD ALLERGIES GLUTEN FREE LOW LACTOSE OR VEGETARIAN REQUESTS SUMMARY CHECK
OUT QUIZ 12 WEIGHT MANAGEMENT INTRODUCTION BASICS OF WEIGHT MANAGEMENT HOW TO LOSE WEIGHT WEIGHT
LOSS MYTHS SUMMARY CHECK
OUT QUIZ 13 NUTRITION FOR ALL AGES INTRODUCTION NUTRITION AND MENU PLANNING FOR CHILDREN NUTRITION AND MENU PLANNING FOR ADOLESCENTS FIGHTING CHILDHOOD OBESITY NUTRITION AND MENU PLANNING FOR OLDER ADULTS EATING DISORDERS NUTRITION AND MENU PLANNING FOR THE ATHLETE SUMMARY CHECK
OUT QUIZ APPENDIX A SERVING SIZES FOR MYPLATE FOOD GROUPS AND HOW TO COUNT OILS AND EMPTY KCALORIES APPENDIX B DIETARY REFERENCE INTAKES APPENDIX C ANSWERS TO ODD-NUMBERED QUESTIONS IN CHECK-OUT QUIZZES GLOSSARY INDEX