Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

ISBN:

9780471419778

Title:

Author:

Drummond, Karen Eich.

Personal Author:

Drummond, Karen Eich.

Edition:

5th ed.

Publication Information:

Hoboken, N.J. : J. Wiley, c2004.

Physical Description:

xviii, 638 p. : ill (some col.) ; 24 cm.

Contents:

Pt. 1. Fundamentals of Nutrition and Foods -- Ch. 1. Introduction to Nutrition -- Ch. 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus -- Ch. 3. Carbohydrates -- Ch. 4. Lipids: Fats and Oils -- Ch. 5. Protein -- Ch. 6. Vitamins -- Ch. 7. Water and Minerals -- Pt. 2. Developing and Marketing Healthy Recipes and Menus -- Ch. 8. Developing Healthy Menus and Recipes -- Ch. 9. Marketing Healthy Menu Options -- Ch. 10. Light Beverages and Foods for the Beverage Operation -- Pt. 3. Nutrition's Relationship to Health and Life Span -- Ch. 11. Nutrition and Health -- Ch. 12. Weight Management and Exercise -- Ch. 13. Nutrition Over the Life Cycle -- App. A. Nutritive Value of Foods -- App. B. Dietary Reference Intakes -- App. C. Expanded List of Serving Sizes for Food Guide Pyramid -- App. D. Growth Charts.

Subject Term:

Nutrition.

Food service.

Added Author:

Brefere, Lisa M.

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/wiley031/2002012152.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002012152.html

Publication Date:

2004

Publication Information:

Hoboken, N.J. : J. Wiley, c2004.

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Shelf Number	Material Type	Copy	Shelf Location	Status
613.2 DRU	Book	2	Standard shelving location	Searching... Unknown

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Summary

Definitive, up-to-date coverage of nutrition

Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."

This new edition of Nutrition for Foodservice and Culinary Professionals features:

* New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals
* More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus
* The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines
* The 2002 American Cancer Society nutrition guidelines
* Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery
* Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities

Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.

Author Notes

KAREN EICH DRUMMOND is author and coauthor of numerous books, including Supervision in the Hospitality Industry, Fourth Edition and The Restaurant Training Manual, both from Wiley.
LISA M. BREFERE is a certified executive chef with more than twenty-two years of experience. A graduate of The Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs.

Preface

Part 1 Fundamentals of Nutrition and Food

Chapter 1 Introduction to Nutrition

Factors Influencing Food Selection

Flavor

Other Aspects of Food

Demographics

Culture and Religion

Health

Social and Emotional Influences

Food Industry and the Media

Environmental Concerns

Basic Nutrition Concepts

Nutrition

Kilocalories

Nutrients

Nutrient Density

Characteristics of a Nutritious Diet

Nutrient Recommendations: Dietary Reference Intakes

What Happens When You Eat

Digestion, Absorption, and Metabolism

Gastrointestinal Tract

Food Facts: How to Recognize Whole Foods, Processed Foods, and Organic Foods

Hot Topic: How the American Diet Impacts the Environment

Chapter 2 Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus

Dietary Recommendations and Food Guides

Dietary Guidelines for Americans

MyPyramid

Food Labels

Nutrition Facts

Nutrient Claims

Health Claims

Portion Size Comparisons

Food Facts: Nutrient Analysis of Recipes

Hot Topic: Quack! Quack!

Chapter 3 Carbohydrates

Functions of Carbohydrates

Simple Carbohydrates (Sugars)

Monosaccharides

Disaccharides

Added Sugars

Health Issues

Complex Carbohydrates (Starches and Fibers)

Starches

Health Effects of Starches

Fibers

Health Effects of Fibers

Nutrition Science Focus: Carbohydrates

Digestion, Absorption, and Metabolism of Carbohydrates

Dietary Recommendations for Carbohydrates

Ingredient Focus: High-Fiber Grains and Legumes

Grains

Chef's Tips

Legumes

Chef's Tips

Food Facts: The Glycemic Index for Foods

Hot Topic: Artificial and Reduced-Kcalorie Sweeteners

Chapter 4 Lipids: Fats and Oils

Functions of Lipids

Triglycerides

Triglycerides in Food

Trans Fats

Essential Fatty Acids: Omega-3 and Omega-6 Fatty

Acids

Cholesterol

Nutrition Science Focus: Lipids

Digestion, Absorption, and Metabolism

Lipids and Health

Heart Disease

Cancer

Dietary Recommendations

Ingredient Focus: Milk, Dairy Products, and Eggs

Chef's Tips

Food Facts: Oils and Margarines

Hot Topic: Trans Fats in Restaurants

Chapter 5 Structure of Protein

Functions of Protein

Nutrition Science Focus: Protein

Digestion, Absorption, and Metabolism

Protein in Food

Health Effects of Protein

Dietary Recommendations for Protein

Ingredient Focus: Meat, Poultry, and Fish

Chef's Tips

Food Facts: Soy Foods and Their Health Benefits

Chef's Tips

Hot Topic: Irradiation

Chapter 6 Vitamins

Characteristics of Vitamins

Fat-Soluble Vitamins

Vitamin A

Vitamin D

Vitamin E

Vitamin K

Water-Soluble Vitamins

Vitamin C

Thiamin, Riboflavin, and Niacin

Vitamin B6

Folate

Vitamin B12

Pantothenic Acid and Biotin

Choline and Vitaminlike Substances

Ingredient Focus: Fruits and Vegetables

Nutrition: Healt

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Summary

Summary

Author Notes

Table of Contents