John Wiley & Sons Nutrition for Foodservice and Culinary Professionals, Enhanced eText Cover Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutr.. Product #: 978-1-119-77717-5 Regular price: $39.16 $39.16 Auf Lager

Nutrition for Foodservice and Culinary Professionals, Enhanced eText

Drummond, Karen E. / Brefere, Lisa M.

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10. Auflage Dezember 2021
416 Seiten, eText
Wiley & Sons Ltd

ISBN: 978-1-119-77717-5
John Wiley & Sons

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Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food

In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today's customers.

This book also includes:
* A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients
* A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking
* Practical discussions of applied nutrition, including how to handle customers' special nutrition requests, weight management, and nutrition for people of all ages
* Several appendices including serving sizes for MyPlate food groups and dietary reference intakes
* An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries

Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

Preface vii

Acknowledgments x

I Fundamentals of Nutrition and Foods

1 Introduction to Nutrition 1

Introduction 1

Why Is Nutrition Important and What Is a Healthy Diet? 2

Nutrition and Food Terms to Know 4

Why Do You Eat the Foods You Do? 8

Kcalories and Nutrients 14

What Happens When You Eat? 20

Sustainable Food Systems 23

Finding Reliable Nutrition and Health Information 28

2 Using Food Guides, Dietary 33

Recommendations, and Nutrition Labels to Plan Menus 33

Introduction 33

MyPlate 36

2020-2025 Dietary Guidelines for Americans 47

Nutrition Labels on Packaged Goods and Restaurant Menus 50

Planning Menus Using MyPlate and the Dietary Guidelines for Americans 57

3 Carbohydrates 60

Introduction 60

Sugars 61

Starches and Fibers 67

Whole Grains 71

Carbohydrates in the Body and Choosing Healthy Carbohydrates 75

Culinary Focus: Whole Grains and Legumes 77

4 Fat 86

Introduction 86

Fats in Foods 87

Fatty Acids 90

Essential Fatty Acids, Omega-3 Fatty Acids, and Cholesterol 95

Fats in the Body 99

Dietary Recommendations 100

Culinary Focus: Dairy and Eggs 103

5 Protein 110

Introduction 110

Protein in Food 111

Protein in the Body 114

Vegetarian Eating 116

Dietary Recommendations for Protein 122

Plant-Forward Cooking 125

Culinary Focus: Meat, Poultry, and Fish 127

6 Vitamins 135

Introduction 135

Basics of Vitamins 136

Fat-Soluble Vitamins 137

Water-Soluble Vitamins 143

Dietary Supplements 150

Culinary Focus: Fruits and Vegetables 153

7 Water and Minerals 164

Introduction 164

Water 165

Beverages and Caffeine 167

Basics of Minerals 175

Calcium and Phosphorus 176

Sodium 179

Potassium 184

Magnesium 185

Iron 187

Zinc and Iodine 189

Culinary Focus: Nuts and Seeds 191

II Balanced Cooking and Menus

8 Building Flavor and Balanced Baking 198

Introduction 198

Ingredients 199

Preparation Techniques 215

Cooking Methods 218

Putting It All Together 225

Balanced Baking 227

9 Recipe Makeovers 234

Introduction 234

Basics for Modifying Recipes 235

Appetizers and Entrées 237

Sauces and Dressings 246

Desserts 250

Gluten-Free Baking 252

10 Balanced Menus 258

Introduction 258

Balanced Menu Basics 259

Appetizers, Soups, and Salads 262

Entrées, Sauces, and Side Dishes 271

Desserts, Breakfast, and Breaks 279

Presentation 287

III Applied Nutrition

11 Handling Customers' Special Nutrition Requests 293

Introduction 293

Low-Kcalorie Requests 294

Low-Saturated Fat Requests 296

Low-Sugar Requests 298

Low-Sodium Requests 300

How to Respond to Food Allergies 304

Vegetarian Requests 310

Gluten Free 312

Low-Lactose Requests 316

12 Weight Management 320

Introduction 320

Basics of Weight Management 321

How to Lose Weight 324

Weight-Loss Myths 336

13 Nutrition for All Ages 340

Introduction 340

Nutrition and Menu Planning for Children 341

Nutrition and Menu Planning for Adolescents 348

Fighting Childhood Obesity 350

Nutrition and Menu Planning for Older Adults 358

Eating Disorders 363

Nutrition and Menu Planning for the Athlete 366

Appendix A Serving Sizes for MyPlate Food Groups A-1

Appendix B Dietary Reference Intakes A-6

Appendix C Answers to Odd-Numbered Questions in Check-Out Quizzes A-11

Glossary G-1

Index I-1
KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian Nutritionist and a member of the Academy of Nutrition and Dietetics.

LISA M. BREFERE is a renowned Executive Chef and Food & Beverage expert with more than thirty-five years of experience. A graduate of the Culinary Institute of America, she is a member of their Alumni Council, The American Academy of Chefs and founding CEO of GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley.

K. E. Drummond, Academy of Nutrition and Dietetics (formerly the American Dietetic Association); L. M. Brefere, Culinary Institute of America