Culinary Nutrition

The Science and Practice of Healthy Cooking
2. Auflage 2025
ISBN: 978-0-443-16004-2
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 880 Seiten, Format (B × H): 275 mm x 216 mm, Gewicht: 2380 g

Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health, and enjoyment. The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products. The book includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced. The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more.

Autoren/Hrsg.

Marcus, Jacqueline B.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

1. Nutrition Basics 2. Food Science Basics 3. Culinary Arts Basics 4. Carbohydrate Basics 5. Protein Basics 6. Lipid Basics 7. Vitamin and Mineral Basics 8. Fluid Basics 9. Diet and Disease 10. Weight Management 11. Life Cycle Nutrition 12. Global Food and Nutrition

Über Autor(innen)

Marcus, Jacqueline B.
Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Lake Forest, 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 the Outstanding Alumni Award from NIU and the Medallion Award from the Academy of Nutrition and Dietetics.