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Culinary Nutrition - The Science and Practice of Healthy Cooking (gnv64)

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Culinary Nutrition - The Science and Practice of Healthy Cooking
by
Jacqueline B. Marcus
Academic Press | March 2013 | ISBN: 0123918820 | 660 Pages | PDF | 33.2 mb
http://www.amazon.com/Culinary-Nutrition-Science-Practice-Healthy/dp/0123918820

Today, cooking and baking
must deliver more than nourishment. These basic skills must appeal to all the senses and behaviours in an integrated
manner. To teach nutrition, food science and the culinary arts independently provides an incomplete experience.
The
first textbook specifically written to bridge the relationship among nutrition, food science and the culinary arts,
Culinary Nutrition: The Science and Practice of Healthy Cooking uses an integrated format with real-life applications,
recipes and color photographs of finished dishes to emphasize the necessity of sustainable, health-beneficial and
taste-desirable foods and beverages and to bring this exciting approach to nourishment to life.
With pedagogical
elements to enhance and reinforce learning opportunities, this textbook explores the foods and beverages with the most
optimal nutritional values for dietary needs. This includes how foods are produced and explores alternative production
methods; the impact of preparation on their nutritional value and consumer acceptability; specific dietary requirements
for general and specialized needs throughout the lifecycle and the rapidly changing effects of global food and nutrition
developments.
This textbook is essential for nutrition, food science and culinary arts students and seasoned
professionals to address the multi-dimensional nature of cooking and baking in today's world.
It reinforces the
reality that foods and beverages must first taste good to be consumed for health and well-being.

Key
Features:
* 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
* Offers creative, didactic and hands-on approaches for
teaching to students with diverse capabilities
* Presents laboratory-type, in-class activities using limited
materials and real-life applications of complex concepts
* Includes photographs and recipes to enhance learning
experience
* Additional information for faculty and students is also available at
www.culinarynutrition.elsevier.com

About the Author

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 Illinois University.

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