Culinary Nutrition: The Science And Practice Of Healthy Cooking

Hardcover | March 4, 2013

byJacqueline B. MarcusEditorJacqueline B. Marcus

not yet rated|write a review
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 topics. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology IUFoST Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Pricing and Purchase Info

$118.15 online
$140.06 list price
Out of stock online

From the Publisher

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...

From the Jacket

Culinary Nutrition: The Science and Practice of Healthy Cooking Jacqueline B. Marcus , MS, RD, LD, CNS, FADA"Does a superb job of teaching the latest nutritional and food science from a culinary perspective: destined to become a classic text/reference."Carol Lewis, RN, Health and wellness coachToday, cooking and baking must deliver mor...

Jacqueline B. Marcus, MS, RD, LD, CNS, FADA is President/Owner of Jacqueline B. Marcus & Associates, a multi-service food and nutrition consulting firm in Northfield, Illinois, USA. 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 Illi...

other books by Jacqueline B. Marcus

Format:HardcoverDimensions:660 pages, 11.06 × 8.75 × 0.98 inPublished:March 4, 2013Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0123918820

ISBN - 13:9780123918826

Look for similar items by category:

Customer Reviews of Culinary Nutrition: The Science And Practice Of Healthy Cooking

Reviews

Extra Content

Table of Contents

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

Editorial Reviews

"Here she presents a textbook for culinary students connecting the science of nutrition with the processes of creating menus, cooking meals, or designing commercial food products. Among the topics are healthy cooking and baking demystified, carbohydrate basics, fats and oils in foods and health, healthfully meeting fluid needs, weight management, and life cycle nutrition."--Reference and Research Book News, August 2013