Culinary Nutrition
The Science and Practice of Healthy Cooking
- 2nd Edition - November 1, 2024
- Author: Jacqueline B. Marcus
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 6 0 0 4 - 2
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 6 0 0 3 - 5
Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science,… Read more
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Request a sales quoteCulinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health, and enjoyment. The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products.
The book includes pedagogical elements to enhance and reinforce learning opportunities, explores what foods and beverages involve the optimum nutritional value for dietary needs, and includes specific dietary requirements and how foods are produced. The fully revised second edition includes updated United States dietary guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated vitamin and mineral recommendations; sustainability considerations; and much more.
- 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
- Presents laboratory-type, in-class activities using limited materials with real-life applications of complex, scientific concepts
- Includes photographs and recipes to enhance learning experiences
- Offers online support for qualified instructors and students, including an exam test bank, case studies, and recipes
Undergraduate students in Culinary Nutrition, Nutrition Science, Food Science and Nutrition, and Culinary Arts courses Professional food scientists and research chefs in product development, and professional and self-taught chefs.
1: Nutrition Basics
2: Food Science Basics
3: Culinary Arts Basics
4: Carbohydrate Basics
5: Protein Basics
6: Lipid Basics
7: Vitamin and Mineral Basics
8: Fluid Basics
9: Diet and Disease
10: Weight Management
11: Life Cycle Nutrition
12: Global Food and Nutrition
2: Food Science Basics
3: Culinary Arts Basics
4: Carbohydrate Basics
5: Protein Basics
6: Lipid Basics
7: Vitamin and Mineral Basics
8: Fluid Basics
9: Diet and Disease
10: Weight Management
11: Life Cycle Nutrition
12: Global Food and Nutrition
- No. of pages: 650
- Language: English
- Edition: 2
- Published: November 1, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443160042
JM
Jacqueline B. Marcus
Jacqueline B. Marcus is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Highland Park, Illinois, United States. 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 and is the recipient of Outstanding Alumni Award from NIU the Medallion Award from the Academy of Nutrition and Dietetics.
Affiliations and expertise
President/Owner of Jacqueline B. Marcus & Associates, Lake Forest, IL, USA