| Contents |
Overview. The nutrition, food science and culinary connection : integrating nutrition, food science and the culinary arts -- 1. Nutrition basics: what is inside food, how it functions and healthy guidelines : the nutrients in foods and beverages in healthy cooking and baking -- 2. Food science basics: healthy cooking and baking demystified : the science behind healthy foods, cooking and baking -- 3. Culinary art basics: healthy cooking fundamentals : the culinary competencies of healthy food selection, preparation and food service -- 4. Carbohydrate basics: sugar, starches and fibers in foods and health : healthy carbohydrate choices, roles and applications in nutrition, food science and the culinary arts -- 5. Protein basics: animal and vegetable proteins in food and health : healthy protein choices, roles and applications in nutrition, food science and the culinary arts -- 6. Lipids basics: fats and oils in foods and health : healthy lipid choices, roles and applications in nutrition, food science and the culinary arts -- 7. Vitamin and mineral basics: the ABCs of healthy foods and beverages, including phytonutrients and functional foods : healthy vitamin and mineral choices, roles and applications in nutrition, food science and the culinary arts -- 8. Fluid basics: healthfully meeting fluid needs : healthy fluid choices, roles and application -- 9. Diet and disease: healthy choices for disease prevention and diet management : practical applications for nutrition, food science and culinary professionals -- 10. Weight management: finding the healthy balance : practical applications for nutrition, food science and culinary professionals -- 11. Life cycle nutrition: healthful eating throughout the ages : practical applications for nutrition, food science and culinary professionals -- 12. Global food and nutrition: world food, health and the environment : practical applications for nutrition, food science and culinary professionals -- Word pantry. |
