Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most upto-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.
ABOUT THE AUTHOR KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian and a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). LISA M. BREFERE is a Certified Executive Chef with more than thirty 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, and if co-founder and CEO if GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley.
TABLE OF CONTENTS Preface Acknowledgments About WileyPLUS Learning Space Chapter 1. Introduction to Nutrition Introduction Why is Nutrition Important and What Is a Healthy Diet? Nutrition and Food Terms to Know Why Do You Eat the Foods You Do? Kcalories and Nutrients What Happens When You Eat? Sustainable Food Systems Finding Reliable Nutrition and Health Information Chapter 2. Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus Introduction MyPlate Dietary Guidelines for Americans (2015) Nutrition Labels on Packaged Foods and Restaurant Menus Planning Menus Using MyPlate and the Dietary Guidelines for Americans Chapter 3. Carbohydrates Introduction Sugars Starches and Fibers Whole Grains Carbohydrates in the Body and Choosing Healthy Carbohydrates Culinary Focus: Whole Grains and Legumes
Chapter 4. Fat Introduction Fats in Foods Fatty Acids Essential Fatty Acids, Omega-3 Fatty Acids, and Cholesterol Fats in the Body Dietary Recommendations Culinary Focus: Dairy and Eggs Chef ’s Tips: Preparation Menu and Presentation Chapter 5. Protein Introduction Protein in Food Protein in the Body Vegetarian Eating Dietary Recommendations for Protein Culinary Focus: Meat, Poultry, and Fish Chef ’s Tips: Preparing Meat & Poultry Chef ’s Tips: Preparing Fish and Shellfish Menu and Presentation Chapter 6. Vitamins Introduction Basics of Vitamins Vitamin A Vitamin D Vitamin E Vitamin C Thiamin, Riboflavin, and Niacin Vitamin B6 Folate and Vitamin B12 Dietary Supplements Culinary Focus: Fruits and Vegetables Chef ’s Tips: Preparing Fruits and Vegetables Menu and Presentation
Chapter 7. Water and Minerals Introduction Water Beverages and Caffeine Basics of Minerals Calcium and Phosphorus Magnesium Sodium Potassium Iron Zinc and Iodine Culinary Focus: Nuts and Seeds Chef ’s Tips: Preparing Nuts and Seeds Menu and Presentation Chapter 8. Building Flavor and Balanced Baking Introduction Ingredients Preparation Techniques Cooking Methods Putting It All Together Balanced Baking Chapter 9. Recipe Makeovers Introduction Basics for Modifying Recipes Appetizers Entrées Sauces and Dressings Desserts Gluten-Free Baking
Chapter 10. Balanced Menus Introduction Balanced Menu Basics Appetizers, Soups, and Salads Entrées, Sauces, and Side Dishes Desserts, Breakfast, and Breaks Presentation Chapter 11. Handling Customers’ Special Nutrition Requests Introduction Low Kcalorie and Low Saturated Fat Low Sugar and Low Sodium Food Allergies Gluten-Free Low Lactose and Vegetarian Chapter 12. Weight Management Introduction Basics of Weight Management How to Lose Weight Weight Loss Myths Chapter 13. Nutrition for All Ages Introduction Nutrition and Menu Planning for Children Nutrition and Menu Planning for Adolescents Fighting Childhood Obesity Nutrition and Menu Planning for Older Adults Eating Disorders Nutrition and Menu Planning for the Athlete Appendix A. Serving Sizes for MyPlate Food Groups and How to Count Oils and Empty Kcaloires Appendix B. Dietary Reference Intakes Appendix C. Answers to Check-Out Quizzes Glossary Index