Nutrition for Foodservice and Culinary Professionals, Seventh Edition -- CONTENTS -- PREFACE -- Part I: Fundamentals of Nutrition & Foods -- Chapter 1: Introduction to Nutrition -- FACTORS INFLUENCING FOOD SELECTION -- FLAVOR -- BASIC NUTRITION CONCEPTS -- CHARACTERISTICS OF A NUTRITIOUS DIET -- NUTRIENT RECOMMENDATIONS: DIETARY REFERENCE INTAKES -- WHAT HAPPENS WHEN YOU EAT -- FOOD FACTS: HOW TO RECOGNIZE WHOLE FOODS, PROCESSED FOODS, AND ORGANIC FOODS -- HOT TOPIC: HOW THE AMERICAN DIET IMPACTS THE ENVIRONMENT AND HOW RESTAURANTS ARE GOING GREEN -- Chapter 2: Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus -- DIETARY RECOMMENDATIONS AND FOOD GUIDES -- FOOD LABELS -- PORTION SIZE COMPARISONS -- FOOD FACTS: NUTRIENT ANALYSIS OF RECIPES -- HOT TOPIC: QUACK! QUACK! -- Chapter 3: Carbohydrates -- FUNCTIONS OF CARBOHYDRATES -- SIMPLE CARBOHYDRATES (SUGARS) -- COMPLEX CARBOHYDRATES (STARCHES AND FIBER) -- DIGESTION, ABSORPTION, AND METABOLISM OF CARBOHYDRATES -- DIETARY RECOMMENDATIONS FOR CARBOHYDRATES -- INGREDIENTFOCUS:HIGH-FIBER GRAINS ANDLEGUMES -- FOOD FACTS: FOODS AND THE GLYCEMIC INDEX -- HOT TOPIC: ALTERNATIVES TO SUGAR: ARTIFICIAL SWEETENERS AND SUGAR REPLACERS -- Chapter 4: Lipids: Fats and Oils -- FUNCTIONS OF LIPIDS -- TRIGLYCERIDES -- ESSENTIAL FATTY ACIDS: OMEGA-3 AND OMEGA-6 FATTY ACIDS -- CHOLESTEROL -- DIGESTION, ABSORPTION, AND METABOLISM -- LIPIDS AND HEALTH -- DIETARY RECOMMENDATIONS -- INGREDIENT FOCUS: MILK, DAIRY PRODUCTS, AND EGGS -- FOOD FACTS: OILS AND MARGARINES -- HOT TOPIC: TRANS FATS IN RESTAURANTS -- Chapter 5: Protein -- STRUCTURE OF PROTEIN -- FUNCTIONS OF PROTEIN -- DIGESTION, ABSORPTION, AND METABOLISM -- PROTEIN IN FOOD -- HEALTH EFFECTS OF PROTEIN -- DIETARY RECOMMENDATIONS FOR PROTEIN -- INGREDIENT FOCUS: MEAT, POULTRY, AND FISH -- FOOD FACTS: SOY FOODS AND THEIR HEALTH BENEFITS.

HOT TOPIC: IRRADIATION -- Chapter 6: Vitamins -- CHARACTERISTICS OF VITAMINS -- FAT-SOLUBLE VITAMINS -- WATER-SOLUBLE VITAMINS -- INGREDIENT FOCUS: FRUITS AND VEGETABLES -- FOOD FACTS: FUNCTIONAL FOODS: SUPERFOODS -- HOT TOPIC: PHYTOCHEMICALS -- Chapter 7: Water and Minerals -- WATER -- MAJOR MINERALS -- TRACE MINERALS -- INGREDIENT FOCUS: NUTS AND SEEDS -- FOOD FACTS: HOW TO RETAIN VITAMINS AND MINERALS FROM PURCHASING TO SERVING -- HOT TOPIC: DIETARY SUPPLEMENTS -- Part II: Developing and Marketing Healthy Recipes and Menus -- Chapter 8: Foundations of Healthy Cooking -- FLAVOR -- COOKING METHODS AND TECHNIQUES FOR A HEALTHY EATING STYLE -- Chapter 9: Healthy Menus and Recipes -- INTRODUCTION TO HEALTHY MENUS -- BREAKFAST -- APPETIZERS -- SOUPS -- SALADS AND DRESSINGS -- ENTRÉES -- SIDE DISHES -- DESSERTS -- MORNING AND AFTERNOON BREAKS -- PRESENTATION -- RECIPES -- Chapter 10: Marketing to Health-Conscious Guests -- GAUGING CUSTOMERS' NEEDS AND WANTS -- ADDING HEALTHY MENU OPTIONS TO THE MENU -- PROMOTION -- STAFF TRAINING -- PROGRAM EVALUATION -- RESPONDING TO SPECIAL GUEST REQUESTS -- RESTAURANTS AND NUTRITION-LABELING LAWS -- Part III: Nutrition's Relationship to Health and Life Span -- Chapter 11: Nutrition and Health -- NUTRITION AND CARDIOVASCULAR DISEASE -- NUTRITION AND CANCER -- NUTRITION AND DIABETES MELLITUS -- OSTEOPOROSIS -- FOOD FACTS: BOTANICALS AND HERBS -- HOT TOPIC: BIOTECHNOLOGY -- Chapter 12: Weight Management and Exercise -- "HOW MUCH SHOULD I WEIGH?" -- HEALTH IMPLICATIONS OF OBESITY -- THEORIES OF OBESITY -- TREATMENT OF OBESITY -- MENU PLANNING FOR WEIGHT LOSS AND MAINTENANCE -- THE PROBLEM OF UNDERWEIGHT -- NUTRITION FOR THE ATHLETE -- FOOD FACTS: SPORTS DRINKS -- HOT TOPIC: DIET BOOKS -- Chapter 13: Nutrition Over the Life Cycle -- PREGNANCY -- NUTRITION AND MENU PLANNING DURING LACTATION.

INFANCY: THE FIRST YEAR OF LIFE -- CHILDHOOD -- ADOLESCENCE -- EATING DISORDERS -- OLDER ADULTS -- FOOD FACTS: FOOD ALLERGIES -- HOT TOPIC: CHILDHOOD OBESITY -- Appendix A: Nutritive Value of Foods -- Appendix B: Dietary Reference Intakes -- Appendix C: Expanded Serving Sizes for MyPyramid -- Appendix D: Growth Charts -- Appendix E: Answers to Check-Out Quizzes -- Glossary -- Index.