Kooperativer Bibliotheksverbund

UID:

Format: 1 online resource (677 p.)

ISBN: 0-12-391883-9 , 1-299-13728-8

Content: Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to connect food science, nutrition and culinology. The book uses 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 the basics of proteins, carbohydrates, and lipids, issues of diet and disease, including weight management, and food production and preparation topi

Note: Description based upon print version of record. , Front Cover; Culinary Nutrition: The Science and Practice of Healthy Cooking; Copyright Page; Contents; About the Author; Overview: The Nutrition, Food Science and Culinary Connection: Integrating Nutrition, Food Science and the Culinary Arts; Introduction; How to use this Book; Contents of this Book; Chapter Menus; Chapter Menu Features; 1 Nutrition Basics: What Is Inside Food, How It Functions and Healthy Guidelines: The Nutrients in Foods and Beverages in Healthy Cooking and Baking; Introduction: Digesting the Science of Nutrition; Main Courses; Nutrition, Nutritional Science and Nutrients , Essential, Energy-Yielding and Non-Energy-Yielding NutrientsNormal Nutrition, Undernutrition and Overnutrition, and Healthy Diets; Normal Nutrition; Undernutrition; Overnutrition; Nutrition and Healthy Diets; The Definition and Functions of a Healthy Diet; What Is Inside Foods and Beverages; Macronutrients, Micronutrients and Nonnutrients; Essential and Nonessential Nutrients; Nutrients and Calories; Why Calories Matter; How Food Works: Appetite, Hunger and Satiety (satisfaction); Appetite; Hunger; Satiety or Satisfaction; Food Choices; Availability; Familiar Foods; Convenience; Customs; Cost , Food SafetyReligion; The Media; Nutrition, Food Science and Culinary Professionals; Food and Nutrition Agencies, Associations, Guidelines and Recommendations; US Dietary Guidelines for Americans, 2010; Maintain Caloric Balance over Time to Achieve and Sustain a Healthy Weight; Focus on Consuming Nutrient-Dense Foods and Beverages; Nutrition Objectives for the Nation: Healthy People 2010 and 2020; Dietary Reference Intakes; Basic Food Groups; Food Exchange System; The USDA Food Composition Tables and Databases; The USDA Food Guide Pyramid and MyPyramid; USDA MyPlate; Food Exchange Lists , Portion Sizes Versus Serving SizesUS Food Label and Food Labeling Regulations; The Nutrition Labeling and Education Act; US Food Labels; Nutrition Facts Panel; The Daily Values; US FDA Approved Nutrient Content Claims; US FDA Approved Health Claims; Structure/Function Claims; What Is a Healthy Diet? The ABCs of Healthy Eating; Adequacy; Balance; Calorie Control; Discretionary Calories; Empty Calories; Nutrient Density; Moderation; Variety; How Food Becomes Nutrients: Digestion, Absorption, and Metabolism; Digestion; Digestion in the Mouth; Digestion in the Stomach , Digestion in the Small IntestineThe Liver, Gallbladder and Pancreas; Digestion in the Large Intestine; Absorption; Absorption in the Small Intestine; Lipid (fat) Absorption; Metabolism; Factors That Affect Metabolism; Ulcers and Heartburn; Irritable Bowel Syndrome, Diarrhea, Constipation and Vomiting; Hiccups, Growling, and Flatulence; Other Intestinal Conditions; How Cooking Affects Nutrition; Food as Medicine; Serve it Forth; What's Cooking?; Over Easy; Check Please; Essay Question; Hungry for More?; Choose Your Foods; Take Away; A Century of Food and Nutrition; The "Greening" of US Diets , Food Habits , English

Additional Edition: ISBN 0-12-391882-0

Language: English