(eBook PDF) Culinary Nutrition Principles and Applications – Digital Ebook – Instant Delivery Download
Product details:
- ISBN-10 : 082694261X
- ISBN-13 : 978-082694261
- Author: Linda J. Trakselis, Eric M. Stein
Culinary Nutrition Principles and Applications demonstrates how to combine the science of nutrition with the art of culinary preparation to create nutrient-dense menu items that are full of flavor. The first six chapters explain the importance of shaping eating behaviors and learning basic nutrition science. The next chapter explains how to combine flavor development with nutrition science to plan healthy menus.
The remaining eight chapters apply nutrition principles, flavor development tips, and healthy cooking techniques to prepare menu items from beverages to desserts. The Culinary Nutrition Recipe-Modification Process modifies existing recipes into healthier versions and then modifies those healthy recipes into signature recipes that guests will request.
Table of contents:
Chapter 1 – Shaping Eating Behaviors
Chapter 2 – Nutrition Fundamentals
Chapter 3 – Proteins
Chapter 4 – Carbohydrates
Chapter 5 – Lipids
Chapter 6 – Water, Vitamins & Minerals
Chapter 7 – Nutritious Menu Planning
Chapter 8 – Beverages on the Menu
Chapter 9 – Egg, Soy & Dairy Products on the Menu
Chapter 10 – Poultry & Meats on the Menu
Chapter 11 – Fish & Shellfish on the Menu
Chapter 12 – Vegetables & Legumes on the Menu
Chapter 13 – Fruits, Nuts & Seeds on the Menu
Chapter 14 – Pastas, Grains & Breads on the Menu
Chapter 15 – Desserts on the Menu
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